Happy Birthday, Chuck Williams!

It’s our favorite day of the year: Chuck Williams’ birthday! Our founder and inspiration is joining us for cake and company at our corporate headquarters to celebrate his 98th year. We’ll also be baking birthday cakes in our stores to honor Chuck and offering 20% off on all cookbooks through Sunday, 10/6. Stop by for a slice (and a good read)!

 

By introducing classic French cookware to the U.S., Chuck changed the way Americans cook at home. From novices to experienced cooks alike, he’s taught us valuable techniques, introduced new methods to our repertoires, and equipped our kitchens for any occasion. Read on for some of our favorite facts about Chuck, plus one of his classic recipes.

 

115

number of natty ties owned by Chuck

 

6

maximum number of people that Chuck thinks belong at a dinner party

 

At least 6

number of times Chuck says you should practice cooking a recipe before serving it to your unsuspecting guests

 

Grilling

Chuck’s least favorite cooking method (“Too much trouble!”)

 

1996

year in which the ten millionth Williams-Sonoma cookbook was printed

 

24 seconds

average amount of time it takes Chuck to find an error on a cookbook page

 

Quail

Chuck’s least favorite form of poultry (“Too many bones!”)

 

5.7

number of Williams-Sonoma cookbooks sold every minute

 

0

number of people who want to make pasta by hand (“Give them a break!”)

 

“Give them a break”

Chuck’s favorite way of expressing concern for readers’ sanity

 

100%

how much Chuck hates the words “elegant,” “mouthwatering,” “dainty” and “lovely”

 

38°

how hot Chuck runs, in Celsius

 

Shredding, not grating

what you do to Cheddar cheese. How many times does he have to tell you?

 

Peas

Chuck’s favorite legumes

 

Baking pan

not the same thing as a baking dish. How many times does he have to tell you?

 

Drumettes

drumettes? What part of a chicken is that, pray tell?

 

0

number of people who want to make homemade stock (“Give them a break!”)

 

27

number of cashmere sweaters in varying shades of green owned by Chuck

 

18,250

number of Arnold Palmers that Chuck has consumed in his lifetime

 

3

number of cloves of garlic that are too many for Chuck’s taste

 

4

number of different types of pie vessels Chuck thinks any self-respecting pie baker should own (let’s see: deep-dish, ceramic, glass and metal)

 

1

number of different colors of bell pepper they had when Chuck was a kid. Only the green ones!

 

10

number of ways to roast a chicken and have it come out “just fine”

 

64°

the jaunty angle at which Chuck wears his hats

 

7 seconds

how long it takes Chuck to blush when complimented by an adoring fan

 

25 million

number of Chuck’s adoring fans

 

25 million

number of Williams-Sonoma customers

 

5

number of pots and pans in Chuck’s kitchen

 

98

years that Chuck has blessed us with his presence on this earth

 

Carrot Soup with Coriander

 

To honor the birthday of our founder, Chuck Williams, we are preparing one of Chuck’s classic recipes in our stores today: Carrot Soup with Coriander. The ground coriander and chopped cilantro give this soup its wonderfully bright, fresh taste.

 

1/3 cup (3 oz) unsalted butter

1 small yellow onion, diced

1 tablespoon chopped garlic

2 lb carrots (12-14), peeled and cut crosswise into ½ inch thick

1 baking potato, 8-9 oz, peeled and cut into small cubes

1 teaspoon ground coriander

4 cups (32 fl oz) chicken stock

½ teaspoon sugar

¼ teaspoon salt

2 cups (16 fl oz) milk, or as needed

freshly ground pepper

2-3 tablespoons dry sherry

½ cup (4 fl oz) sour cream

¼ cup chopped fresh cilantro

 

In a large saucepan over medium-low heat, melt the butter. When hot, add the onion and sauté, stirring occasionally, until translucent, 3-5 minutes. Add the garlic and sauté, stirring, until beginning to change color, 20 – 30 seconds. Add the carrots, potato and ground coriander and sauté, stirring a couple of times, for 2-3 minutes. Add the stock, sugar and salt and raise the heat to medium-low, cover partially and continue simmering until the vegetables are soft when pierced with the tip of a knife, 20 – 25 minutes. Remove from the heat.

 

In a food processor fitted with the metal blade or in a blender, process the vegetables in small batches with their stock until smooth (the soup may be made ahead to this point, covered and refrigerated for up to 2 days).

 

Return the puree to the saucepan and add 2 cups (16 fl oz) milk and pepper to taste. Place over medium heat and heat almost to a boil. Taste and adjust the seasonings. If the soup is too thick, add milk as needed to thin. Just before serving, stir in the sherry to taste.

 

To serve, ladle into warmed soup bowls. Top each bowl with a spoonful of sour cream and sprinkling of cilantro. Serve at once

 

Serves 6

 

Source: Merchant of Sonoma

 

Join us in wishing Chuck a happy birthday! Leave a comment on this post to sign our virtual birthday card — we’ll pass along the well wishes.