Support has been ‘through the roof’ for Chef Dilly’s

Windsor chef reflects on first year in business operating a food trailer

If Andrew Dill’s big smile is any indication, Chef Dilly’s food trailer is doing A-OK.

The Red Seal certified chef took the plunge last November to open his own takeout business at the iconic Dill Family Farm in Windsor.

It’s been busy since Day 1 — and for that, he’s grateful.

“It's been overwhelming,” said Dill, a week after celebrating the one-year anniversary.

“It was busier than I forecasted. I knew, of course, that in October it would be busy at the farm because of all the people coming for pumpkins and stuff, but the local community support has been overwhelming. It's been through the roof really.”

Dill had long mulled over the idea of opening his own business. He used to talk about it with his late mother, Hilda. Opening a cafe, eatery or canteen at the farm was a dream they shared.

When COVID hit in 2020 and eating habits shifted, Dill, who still works at the Gladys Manning Memorial Retirement Home running its food operations, saw the opportunity to chase his dream.

Dill said customers seem to truly appreciate being able to eat outdoors or grab takeout, noting there’s less of a risk of catching airborne illness that way.

He opened the food trailer on College Road on Nov. 13, 2021.

PUMPKIN ROUTES

“It’s been a true blessing. I know my mother would just be so happy because it was something she always looked forward to doing at the farm one day and that never happened. We talked about it so much,” said Dill, reflecting on making their dream become a reality.

“It is amazing. You plant that seed and watch it grow.”

Dill is a son of the late Howard Dill, who created the Atlantic Giant pumpkin. His seed formula is still being used today to grow giant specimens.

Due to Dill’s connection with the farm, he often incorporates pumpkin into his creations. The traditional English-style fried North Atlantic haddock is dipped in a special pumpkin batter, for instance. The chicken tenders are named in honour of his mother. The hearty burger is named after his father and the farm’s connection to Long Pond and hockey.

Pretty well everything on the menu is $15 or less, with three-course specials costing more. He said people who have stopped by often comment on both the affordability and quality.

“I've only ever maybe had a couple minor complaints so I'm definitely batting 99.9 per cent of overall satisfaction. Everyone loves it. Everyone loves the pricing, especially with the inflation and the way everything is,” he said.

Chef Dilly’s has a strong social media presence, with Dill leveraging Facebook to help people know new specials and when the business will be open.

Numerous people comment on the posts, some placing orders while others complimenting the meals. After Dill noted he wasn’t going to open due to a storm, one customer wrote: “We are patient people here in Windsor! No matter how long you make us wait, we will be there ‘when you open the door’ or should I say, ‘when you open the window.’ We know a good thing when we see and taste it.”

Another commenter wishing Dill a happy business anniversary said Chef Dilly’s is “a wonderful addition to our community and the food is fantastic.”

Hours vary. During the summer and fall, Dill was open weekends and the occasional weekday. As he prepares to “hibernate” for the winter,

Dill said he intends to close down in the coming weeks, holding a pre-christmas turkey dinner special on Dec. 18 and a three-course “last hurrah” on Dec. 31. Last year’s New Year’s Eve meal had 110 pre-orders.

He intends to reopen in March.

FOR FAMILY

Dill, who turned 51 this year, said the biggest challenge of the new venture has been how physically taxing the workload has been. He estimates he goes through about 300 pounds of potatoes each weekend, that he hand-cuts and then hauls to the trailer.

He said he’s grateful his family has helped him run the business. Familiar faces for customers would be Dill’s first cousin John Trinacty, often found taking orders at the window, and brother-in-law Phillip Carragher, a former chef turned teacher, helping get the orders together. His siblings, Maureen and Diana, have also helped, as has his wife, Tanya Pauley-dill, who Dill said has been called upon a time or two to prepare two 50-pound buckets of fries when he’s running low.

“I knew October was going to be my ultimate test,” said Dill, alluding to the annual pumpkin weigh-off at the farm.

With a steady influx of people on Oct. 1, it was nonstop at Chef Dilly’s. He said he “probably pumped out 300 or 400 orders throughout that day, which is pretty huge for a takeout trailer.”

A typical Saturday dinner shift would average about 100 orders, he said.

The biggest reward for him is the customers — seeing the regulars and being reunited with old friends. From former colleagues to hockey and baseball teammates, Dill said he’s thoroughly enjoyed how Chef Dilly’s has brought people together.

“I’m really overwhelmed, and I thank everybody, especially around here because that’s the biggest part of my business — the local community support.”

Dill, who has three children — Nathan, Raylynn, and Adam, who has a rare disease called Coffin Lowry Syndrome — said a portion of what he makes through Chef Dilly’s goes into a registered disability savings plan to ensure his youngest child will be well cared for in the future.

“That’s the motivating factor because you’re doing it for family.”