Anne Wiles, Executive Chef

So, somebody in our group knows somebody, and our group was able to book Anne Wiles as our chef for the evening, and we sure felt blessed.
First, we arrived to a great cheese plate appetizer. There were five different cheeses, and this plate alone was causing my sin, gluttony, to enter my thinking. It was well displayed, kept fresh, and included a variety of great cheese. There was truly something for everybody.
The main meal was led by a grilled chicken, a fresh salad, and an orzo. Again, all looked and tasted great. It is important to note that some of the herbs she used were from her own garden. The dishes included fresh bright flavors, and there was plenty for everyone. As you’d think, I had two portions.
The dessert, and I only had a small taste of it, was fresh berries and cream. Again, fresh flavors that were great.
One of the keys to the success of the evening was the chef, and her assistants, attention to detail. They didn’t simply show up, plop down the food, and then leave, they continued to move around the room, cleaning up the used plates, serving wine, and providing a level of service that is not the norm for a catering event. Again, the two people went above and beyond expectations.
Our group must have gotten lucky, as her regular job is as the head chef at the Thunderbird Lodge. I guess the only way our dinner could have been better would have been if we were having it at her regular location. She is mobile though, as our event was at a private residence in Gardnerville.
So, if you need a chef for an evening or a catering event, give her a call, she may be available, and she’s definitely worth considering.