Great Gentlemen Cooks Part II

Continuing with the great gentlemen cooks...

On the other end of the entertaining spectrum was Chuck Williams, founder of Williams-Sonoma. Although his hosting skills and menus might not have been as dramatic and lavish as that of Mr. Guth, Williams was no less an impressive cook. In the 1972 House & Garden article, Williams said that his twice monthly parties were always held in his spacious and comfortable kitchen. Dinners were usually for six and did not consist of numerous courses. Said Williams, "I don't go in for numbers of courses, it's too difficult to manage." Pre-dinner cocktails were often accompanied by finger food like Endive and Crab Legs with Curry Mayonnaise. Many of Williams' recipes were inspired by James Beard and Elizabeth David, although Williams noted that he used little seasoning with his recipes. He noted that he preferred to serve vegetables with a simple squeeze of lemon juice rather than herbs. Simple, yet still delicious.



Williams charming San Francisco kitchen.




The dining area of the kitchen with a rustic dining table and chairs.




It's no surprise that Williams had an abundance of tools, gadgets, and cookware.




A centerpiece of clove-studded lemons and limes. On each plate was a Grapefruit Souffle.




Williams' enviable larder.

All photos from House & Garden, July, 1972.