Daniel Bell Sr.

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  www.thereporter.com/ci_7793761?source=most_emailed - [Cached Version]
  Published on: 12/23/2007    Last Visited: 12/24/2007  

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  Another wave of warmth arrived when Dan Bell, owner of Chefs-to-Go catering, arrived with a feast for 40 homeless people.
  
  This time, he's brought anti-pasta salad with Asiago cheese, artichokes, prosciutto and olives, tri-tip beef with mushroom sauce, and ciabatta rolls.
  
  The Ellises started this weekly outdoor lunch for the homeless community in Vacaville six years ago, shortly after James got his footing after a year of being homeless himself.
  
  border='0'Bell started cooking Maggi Vinson of Vacaville, receives free meals from church-based volunteers in Andrews Park. (Ryan Chalk/The Reporter)
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  "Hopefully, they get country club style food in the park," Bell said.
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  Bell learned to cook at a steak house in Oregon when he was 15 years old.Within three years, he was running steak house kitchens.Then he moved across the country to attend the Culinary Institute of New York, and since then, has worked in country clubs, most recently Green Valley Country Club in Fairfield.
  
  He started his own catering business three years ago, and now employs one full-time staffer and 22 on-call cooks and "dining room captains."
  
  He has served groups as large as 450, so preparing a meal for 40 is kind-of a "walk in the park," he says.And he enjoys it.
  
  "It's pretty easy for me to knock out food for 30 - I do that in a typical afternoon," Bell said."Some of the men we serve aren't homeless.Some of the meals we serve are the difference between being homeless or not.Because you have some meals during the week, your food budget is less, and you're able to keep a roof over your head."
  
  Clearly, for Bell, this is a labor of love.In the summer, he gets sourdough bread bowls from Panera through the Storehouse, the Christian-based food locker that supplies many local outreach ministries.He makes chicken and sausage gumbo, chili verde, and beef stew for the crowd.
  
  Into the gumbo he stirs okra and a "brown rue," made from melted butter and flour, for a nuttier aroma.
  
  "I try to make it as authentic as possible," he said.

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  www.thereporter.com/news/ci_11093146 - [Cached Version]
  Published on: 11/28/2008    Last Visited: 11/28/2008  

  Over at the Vacaville Grill, owner Ahmad Azizi and chef Daniel Bell, of Chef to Go Catering, were in the kitchen carving turkey and fixing plates of hot food.

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  www.thereporter.com/ci_10176052?source=most_emailed - [Cached Version]
  Published on: 8/12/2008    Last Visited: 8/13/2008  

  The ball will include live music by Gray Daze, food by Chef Daniel Bell of Chef to Go Catering, no-host bar, a costume contest and diamond drawing are on tap for the night.

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  www.thereporter.com/news/ci_5755547 - [Cached Version]
  Published on: 4/26/2007    Last Visited: 4/26/2007  

  Daniel Bell, operator of Chef To Go, was stepping out for the first time to tackle running concessions at the park.
  
  "I had never been a concessionaire before," Bell said."The May events were going to be our dry run for the baseball season."
  
  Even though Bell drafted a contract in January, as a full-service caterer he doesn't have a whole lot invested in the park.
  
  "We already had a booked busy summer schedule," Bell said."We're still going to be caterers."
  
  Bell said he is "on board" until May 31, but is mostly concerned how the Vacaville community will handle the closing.
  
  "Vacaville is known for being family oriented," he said."It will be missed because there isn't anything like it in Solano County.It was definitely out of our control."
  
  Despite the park's setback, Bell is hopeful for the facility's future.
  
  "I hope someone looks past the scope of a baseball park and see that it's a grand venue that can offer a lot of opportunities," he said.

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  About the Chef - [Cached Version]
  Published on: 4/4/2006    Last Visited: 11/28/2008  

  Chef Daniel Bell

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  DAN BELL - [Cached Version]
  Published on: 4/10/2005    Last Visited: 8/22/2006  

  DAN BELLMidwest Nostaliga Super Stock Association Inc.BUTTERFLY COMPUTERSHomeDAN BELL
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  DAN BELL At age 52 Dan is the head man at Texas Thunder Racing
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  Dan currently earns his living as a truck driver to make ends meet, worked at Ken Ray Ford during the muscle car era. and is a U.S Air Force Vet who served from 1969 to 1972, Dan's first car was a 1955 Crown Victoria and is still a Ford Man all the way.He is just beginning to restore DIRTY DAN a 1964 Falcon shown to the right that he won many races with in the late 60s, more photos of the project will be shown as it progresses.
  
  ....getting a lottle work done ... just might be something for "Little Bobby" and his gang to contend with....
  
  DAN BELL

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  Events Calendar - [Cached Version]
  Published on: 9/4/2004    Last Visited: 8/2/2005  

  Saturday, Aug. 20: Wine will be served with bite-size delicacies prepared by Chef Daniel Bell, of Chef to Go.

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  Green Valley Country Club Contact - [Cached Version]
  Published on: 9/3/2004    Last Visited: 9/3/2004  

  Daniel Bell

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  Jubilee Auctions - [Cached Version]
  Published on: 4/17/2005    Last Visited: 9/1/2006  

  Your meal will be prepared by Chef Daniel Bell, a Culinary Institute of America graduate who spent 11 years as the chef of Green Valley Country Club.

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  Texas Outsiders - [Cached Version]
  Published on: 2/25/2006    Last Visited: 5/27/2007  

  Dan Bell must have been a master chef in another life.
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  Dan Bell

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