Cook donates talent to Family Counseling Services of Aurora

By Abby Scalf

Daily Herald Correspondent

For more than 10 years, Bill Donnell has cooked in other people's kitchens, creating elaborate meals.

But this Aurora cook has not received a dime for his efforts. He has volunteered his creativity and time to create mouthwatering meals for a good cause.

Bill donates his culinary talents, which are auctioned off at a special annual event for Family Counseling Services in Aurora. The highest bidder welcomes Bill into their home, where he cooks a meal, including appetizer, entree and dessert.

While serving many years on Family Counseling Services' board, Bill said a friend, who was collecting donated items for the auction and knew Bill liked to cook asked if he would be willing to cook for someone else.

"In a weak moment, I said yes," Bill said.

Bill cooks the meal in the winning bidder's home, and the meal is served restaurant style. Is he still nervous cooking in someone else's kitchen? The answer, he responds quickly, is yes.

"If someone spends $1,000 for a dinner, you want to perform," he said. "Trying to have everything done at the same time and hot can be a challenge."

He added, "I remember one time I tried to make beets with leeks. The beets ended up taking longer to cook than I thought. The family we were cooking for had the kitchen in their great room, so I felt like Emeril Lagasse cooking for an audience. I was sweating that day."

But while cooking the meal, Bill adds he thankfully has received some help. His daughter Katie, now 25, and son Sam, now 22, for many years cooked alongside their dad.

"They were like my sous chefs," he said. "That is really enjoyable to work with my kids. I think they enjoyed the process and the idea of giving back a little bit."

When planning the meal, he makes sure the dishes are tested at home and become something he is comfortable with. He has also received ideas after subscribing to Bon Appétit magazine. One issue reported the most popular dishes are chicken, scalloped potatoes and asparagus. He uses those ingredients to plan a menu for auction. He also learned that a typical dish can be tweaked making it special.

"If you take it up a scale, people are willing to bid a little more," he said.

For his French menu, he took a favorite dish he remembered growing up, Sunday pot roast and gave it a twist. Fond of French Chef Julia Child, Bill learned to make Beef Bourguignon with potatoes, oven-braised onions and sauteed mushrooms.

His past meals up for auction have raised between $700 and $800 each year, but Bill adds his highest bid reached $1,000. The funds go to Family Counseling Services, a nonprofit organization serving the Aurora area since 1925. Its mission is to strengthen families and communities by providing services including psychiatric services and a community mental health program. Bill said what he particularly is fond of its Big Brothers Big Sisters program, providing mentors to youth in southern Kane and Kendall counties.

"It's important that every kid feels special," he said. "I think this program is one of the best programs to try to help kids who may be at risk. It gives them the adult support to get them on the right path."

When planning a special meal for the highest bidder, Donnell knows that not everyone likes spicy food but at home, Cajun cuisine is a passion. Growing up in southern Indiana, Bill says food at the dinner table was not too spicy. After discovering a recipe of chef Paul Prudhomme's for Cajun meat loaf, he was hooked. He's happy to share Prudhomme's recipe for chicken and seafood jambalaya which has become a staple for his family.

"I like the mingling of the flavors, the way the flavors and the spices come together," he said. "I've made my own shaker of Cajun spices that I shake on pork chops and chicken."

And when in the comfort of his own kitchen, he loves to spend time with his children.

"You can't start them too young," he said. "I've got a picture of my daughter making pancakes when she was in diapers."

• To suggest someone to be profiled here, send the cook's name, address and phone number to food@dailyherald.com.