What would we do without Bob?
Cape Cod Lighthouse
Cape Cod Dunes
Cape Cod Sailing
Cape Cod Whales
Bob is totally accommodating…and fun!
My husband and I both have demanding jobs and three very hungry, growing boys. Bob began cooking for us in April 2006 and what a difference in our lives! We actually sit down to a family meal most nights of the week and the first question our boys ask is “What did Mr. Hessler make for tonight?”
Bob is totally accommodating…and fun! We provide menu ideas or he makes suggestions for three dinners, with sides and salad, each week (then there are leftovers to boot!) He also prepares sandwich wraps for lunchboxes and breakfast casseroles. He uses all of the freshest ingredients and at our request, as much organic as possible. He cooks Thai and Indian food with ease and makes all kinds of kid-friendly seafood. He’ll often cook ahead to stock our freezer and at the last minute even cooked our Christmas dinner.
Now we need an excuse for a party, for no doubt, Bob would make that an event to remember. He is truly a dear person and a most valued part of our family…to prove that, our eight year old son has asked for cooking lessons for his birthday from Mr. Hessler!
Susan Westfall and Stewart Vaughn
Bob, thanks so much for your festive foods for our celebrations at the Chatham Council on Aging.
The Volunteers’ Luncheon for 150 guests was a great success and everyone enjoyed the variety of foods from tabouli salad and orzo salad to curried shrimp and mushroom quiche as well as quiche Lorraine and baked lemon chicken, not to mention the 14 dozen ginger snaps and melt-in-the mouth cookies.
Our Board of Directors’ luncheon was also appreciated, particularly the baked chicken salad casserole, the seven greens salad, and again those cookies.
Keep up the great work!
Ellen D. Ford
Director Chatham Council on Aging
Bob prepared a superb array of hors d’oeuvres for a special party that I hosted.
I had tasted his food at a Chatham Chamber of Commerce reception and wanted to duplicate those same hors d’oeuvres. His selections were creative and delicious, and my guests raved about the food. The hors d’oeuvres were perfectly prepared, beautifully presented, and his instructions for final preparation were easy to understand and to the point. Bob is simply put, the best of the best.
Greek food is one of my favorites.
Although I like to cook and have only served what I’ve prepared, for my 65th birthday party I entrusted Bob to cook a Greek meal for 30 guests. Together Bob and I and planned the menu and worked out the details. He delivered the frozen platters as agreed, and a week later, I, a relaxed and rested hostess, served Bob’s perfectly made pastitisio, moussaka, and vegetarian lasagna. Thus, I could spend time with my guests and stay out of the kitchen. Five stars to Bob!
Yarmouth Port, MA
In June 2006, at St. Christopher’s Episcopal Church auction, we were the lucky winners of a pie-a-month donated by Bob.
What a treat is has been to have a luscious pie delivered to our door each month! We would be hard pressed to choose a favorite -- apple, lemon meringue, banana cream -- although, memories of the outstanding peach pie last summer still linger. The lard and butter crest is to die for. Bob really is a superb pastry chef and he lives in Chatham. How great is that!
Jean and Paul Greenough
What would our family do without Bob?
Both personally and professionally he has saved the day and made our lives so much easier. More tasty too! From making an entire Easter dinner for our family while we were away to preparing a holiday buffet dinner for 30, he has been the consummate chef and professional. He has also made the open house receptions at our gallery, Pine Brae, a crowd pleaser with absolutely delicious hors d’oeuvres and wine selections. When I gave him a cherished family recipe, he was able to reproduce our famous lemon sponge pie, and as a special treat he made us a shoo-fly pie, another Pennsylvania Dutch favorite. He is our chef of choice and a dear friend. We look forward to the next occasion to enjoy his creativity and cooking skills.
Marty and Cam Koblish