Wilto is creating recipes.
17
patrons
$80
per monthI’m Wilto; I make food.
Professionally, I’m a web developer of very slight renoun—I even wrote a book about it.
Unprofessionally, for several values of the word, I cook. Technically, I’ve cooked in the same restaurant as J. Kenji Lopez-Alt, for sufficiently broad definitions of both “cooked” and “restaurant.” I’m a former carpenter and amateur boxer that has been learning classical French cooking since childhood. I accidentally learned it from my father, who learned from my Great Grandmother’s long-term… uh, friend, Tom. Tom was a classically-trained French Chef. He was also, as far as I know, married to someone, but it wasn’t my Great Grandmother.
I’ve loved cooking since I was a kid, and got my hands on my first hand-me-down cookbook— The Boston Cooking-School Cookbook—as a kid. I still have it, crayon in the margins and all.
I built Wilto Makes Food for two reasons. One, to start tinkering with CSS Grid. Not a conventional-definition “cool” reason, that one.
The second reason, well, that started out pretty mundane too. I needed a home for all the recipes I’ve been developing over the years; unordered lists of ingredents scribbled on scraps of paper stuck to the fridge weren’t quite cutting it anymore. But y’know, as I’ve worked on it, it started to feel like this thing could have some legs to it; that eventually, and with your help, I might be able to buy back enough of my time to turn this into… I dunno; a whole thing.
So, welcome. I’m making it all up as I go along, here—let’s see where this thing goes together, yeah?
Tiers
The Wilto Makes Food Makers
$1 or more per month ∙ 8 patrons
You’re helping to make this thing possible, and I can’t thank you enough for that. You’ll get access to the patron-only feed where I’ll post new recipes before they go live on the site, Tweet-sized cooking tips, and previews of what I’ll be working on next.
The Test Kitchen
$5 or more per month ∙ 6 patrons
You’ll get access to the patrons-only feed, AND behind-the-scenes access to recipes that aren’t quite ready for prime-time—things I’m still tinkering with, notes on what worked and what didn’t, and even the outright flops.
Like and/or Subscribe
$10 or more per month ∙ 2 patrons
All of the above, plus access to a monthly livesteam where—well—I’ll cook something. I’ll walk you through a recipe, show you some tricks and techniques, answer your questions, and, as always: completely destroy my kitchen.
The Baker Street Irregulars
$25 or more per month ∙ 1 patron
You’ll get access to all of the above, and I’ll send you a clone of my beloved sourdough starter, “Dwigt Rortugal,” along with (very low maintenance) care-and-feeding instructions, and my go-to sourdough recipe (and as long as you stay a patron at this level, I’ll send over a replacement if ever you need one).
Sponsorship
$250 or more per month ∙ 0 of 2 patrons
As a WMF Platinum Reserve™ sponsor—a title I definitely made up just now—you’ll get all of the above, plus you’ll be listed as a sponsor in the footer of the website, complete with a logo, a link, and a line of copy. Any new recipes posted to the site during your sponsorship will lead with a “sponsored by…” note.
Goals
17 of 25 patrons
Okay, this is a thing now. With this many of you behind me, it’s time to step things up—there’ll be more updates, more recipes, more everything. I’ll invest in some equipment for taking photos, recording videos, and maybe the occasional livestream.
1 of 2I’m Wilto; I make food.
Professionally, I’m a web developer of very slight renoun—I even wrote a book about it.
Unprofessionally, for several values of the word, I cook. Technically, I’ve cooked in the same restaurant as J. Kenji Lopez-Alt, for sufficiently broad definitions of both “cooked” and “restaurant.” I’m a former carpenter and amateur boxer that has been learning classical French cooking since childhood. I accidentally learned it from my father, who learned from my Great Grandmother’s long-term… uh, friend, Tom. Tom was a classically-trained French Chef. He was also, as far as I know, married to someone, but it wasn’t my Great Grandmother.
I’ve loved cooking since I was a kid, and got my hands on my first hand-me-down cookbook— The Boston Cooking-School Cookbook—as a kid. I still have it, crayon in the margins and all.
I built Wilto Makes Food for two reasons. One, to start tinkering with CSS Grid. Not a conventional-definition “cool” reason, that one.
The second reason, well, that started out pretty mundane too. I needed a home for all the recipes I’ve been developing over the years; unordered lists of ingredents scribbled on scraps of paper stuck to the fridge weren’t quite cutting it anymore. But y’know, as I’ve worked on it, it started to feel like this thing could have some legs to it; that eventually, and with your help, I might be able to buy back enough of my time to turn this into… I dunno; a whole thing.
So, welcome. I’m making it all up as I go along, here—let’s see where this thing goes together, yeah?
Recent posts by Wilto
Tiers
The Wilto Makes Food Makers
$1 or more per month ∙ 8 patrons
You’re helping to make this thing possible, and I can’t thank you enough for that. You’ll get access to the patron-only feed where I’ll post new recipes before they go live on the site, Tweet-sized cooking tips, and previews of what I’ll be working on next.
The Test Kitchen
$5 or more per month ∙ 6 patrons
You’ll get access to the patrons-only feed, AND behind-the-scenes access to recipes that aren’t quite ready for prime-time—things I’m still tinkering with, notes on what worked and what didn’t, and even the outright flops.
Like and/or Subscribe
$10 or more per month ∙ 2 patrons
All of the above, plus access to a monthly livesteam where—well—I’ll cook something. I’ll walk you through a recipe, show you some tricks and techniques, answer your questions, and, as always: completely destroy my kitchen.
The Baker Street Irregulars
$25 or more per month ∙ 1 patron
You’ll get access to all of the above, and I’ll send you a clone of my beloved sourdough starter, “Dwigt Rortugal,” along with (very low maintenance) care-and-feeding instructions, and my go-to sourdough recipe (and as long as you stay a patron at this level, I’ll send over a replacement if ever you need one).
Sponsorship
$250 or more per month ∙ 0 of 2 patrons
As a WMF Platinum Reserve™ sponsor—a title I definitely made up just now—you’ll get all of the above, plus you’ll be listed as a sponsor in the footer of the website, complete with a logo, a link, and a line of copy. Any new recipes posted to the site during your sponsorship will lead with a “sponsored by…” note.