Bills Great Meal Personal Chef Service in Long Island – Offering healthy cooking for your dinner parties, birthday parties, holiday meals, low fat meals, kosher meals and provide cooking lessons, gift certificates, healthy meals, special dietary needs at your own home kitchen in Suffolk & Nassau County, the Hamptons, Easthampton, Southampton, Sag Harbor, Watermill, Westhampton, Cold Spring Harbor, Northport, Centerport and Mutton town.


Chef Bill McCabe
Personal Chef


Proud Member of American
Personal Chef Association


Experience the fun of cooking lessons

April 13th, 2012 by Chef Bill

Discover the art of culinary perfection with a private cooking lesson in the comfort of your kitchen.

Learn how to cook up a storm in the company of family friends and have lots of fun while doing it.
Watch in awe as Bill McCabe ‘Executive Chef’ creates delicious dishes, talking you through every step before you roll up your sleeves and put your knowledge into practice.

You will be taken through each stage, from meal preparation to cooking tips, and have the chance to ask all those questions you’ve always wanted to ask. After all the cooking is done, you get to enjoy the delicious fruits of your hard work.

High Lights
Cooking lesson held in the comfort of your home.

Enjoy restaurant quality food prepared in your kitchen

Everything is planned and organized in advance by Chef Bill

Nothing to do and no mess to clear away

Prior to your cooking lesson:
You will meet with Chef Bill at least 10 days prior to your lesson to discuss your interests and requirements. At this time, you will also have the opportunity to discuss any special dietary requirements.

Below is a sample menu:

Shrimp Scampi Firemen Style
Shrimp lightly simmered in a broth made of butter, lot’s of GARLIC stock, lemon juice, parsley Salt n Pepper.
Served with “Thick Crusted Bread” for Dipping!

Sweet & Savory Stuffed Veal Rolls with a Mustard Pan Sauce
Scaloppini cutlets of veal stuffed with prosciutto Di Parma, olives, raisins, parsley, lemon, Parmigianino and mozzarella. Served in a sauce made of garlic, onion, fresh thyme, tomato paste, Dijon and stock.

Baked Risotto with Peas, Spinach & Parmesan
Onion, Arborio rice, spinach fat free less- sodium broth, nutmeg, parmesan and peas simmered and baked.

Broccoli with Red Pepper Flakes and Toasted Garlic

Apple – Berry Crisp
Served with Ben & Jerry’s

Contact Chef Bill today!

The Berry Best

March 9th, 2012 by Chef Bill

Strawberries are a true favorite of my clients, but they are also extremely delicate and must be handled with tender loving care prior to serving. I follow these handling guidelines to assure great tasting berries.

1) Don’t wash strawberries until just before they are served. Wash with a gently spray of cool water. Do not soak.

2) Remove the green caps only after the berries are washed. Otherwise, water gets inside the berries and breaks down the flavor and texture.

3) Remove caps with a light twist or with the point of a paring knife or tomato shark. Try not to remove any of the berries itself.

Bills Great Meals Tip
Strawberries do not ripen after being picked. Look for plump, firm berries with good, even color and glossy skins. Green caps should all be in place.
Do not store for more than a few days in your refrigerator, or the strawberries will lose flavor and color.
Enjoy Chef Bill

Apple Pie

January 26th, 2011 by Chef Bill

This recipe is a personal favorite that I have made for years. I hope you enjoy it!

6 or 7 green tart apples, peeled (preferably Granny Smith)
2 tablespoons lemon juice
3/4 cup sugar
1/4 cup firmly packed light brown sugar
1/4 cup currants
1 tablespoon all purpose flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon butter, melted & cooled
1 9 inch deep dish pie shell

Topping
1/3 cup butter, room temperature
2/3 cup all purpose flour
1/3 cup sugar
1/3 cup firmly packed light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Glaze
1/2 cup powdered sugar
1 to 2 tablespoons strained fresh lemon juice
Preheat oven to 350 degrees. Peel and slice enough apples 1/4-inch thick to make 6 cups. Toss in large bowl with lemon juice. Add sugars, currants, flour, spices and butter. Toss lightly to distribute evenly. Pile evenly into shell.
For topping: Dice butter into small cubes. Toss and mix in flour until mixture is crumbly. Gently mix in sugars and spices. Mound lightly over apples, covering top completely. Bake 60 minutes or until golden brown and bubbling. Remove pie from oven and allow it to cool.

For Glaze: Combine ingredients and mix until smooth. Drizzle over warm pie.
Cool completely before serving.

Serves 8.
Happy Baking!