Anyone who is lucky enough to sit at Eric Wilson’s table knows that they are blessed to have that spectacular culinary experience even once in a lifetime. I know my food. I married an insane foodie who made me trek from Thomas Keller’s restaurants to Burgundy, through Bordeaux, and Tuscany to mix the perfect wine with the perfect dish. When we first tasted Eric’s poached lobster in butter, we looked at each other and said, “who on earth is this guy?” Since then, we have hired him to travel with us, to cook with us at various homes, to celebrate special events with us, and he is now such a part of our family that Rick brought him camping to make delectable sautéed fish under the stars before an outdoor fire. Even people who don’t care much about gastronomic delights beg for Eric to come back to make his special dish they adore. His lobster pot pie is so rich, you’d think he roasted a thousand lobster carcasses to achieve the heft of it….and I bet he did! His lamb is juicy and melts on your tongue. His salads reign supreme. He is kind, accommodating, professional, and funny if you care to pry. The best I’ll ever know, hire, and be lucky enough to call my friend.”
