I've been offering dinners for Sunday or Monday nights, or other weeknight late arrivals, only when booked at least a week in advance, as a service to make up for lack of local options. When I see what Deltaville's restaurant situation is for the 2019 season, I'll update this page with specific offers. Meanwhile, if you wish to book dinner, call or email to let me know what you have in mind. Here are some photos of food from my kitchen; very often my own meals or meals with friends, as when I cook for guests, I am only thinking of getting the food to the table immediately.
Danish-style open-faced roast beef sandwich
Preparing flounder filets topped with crab
Soft-shell crabs (unbreaded) sauteed with white wine.
One of many variations on salad with poached egg.
Grilled Spanish mackerel. Here accompanied by gnocchi with mushroom cream sauce, lettuce salad with avocado.
Crêpe with ham, fresh spinach, Jarlsberg cheese, sauce soubise (onion bechamel). A throwback to the Sixties, sure, but still comfort food.
Stack of roasted vegetables : eggplant, tomato and onion with Jarlsberg and Parmiggiano-Reggiano cheeses.
Coconut wraps to assemble with duck breast, spinach, coconut, fresh mango, slow-cooked onions ...
A coconut wrap ready to roll up.
Tuna steak dinner with coconut aminos, sesame seeds, accompanied by sautéed spinach and quinoa or rice.
Grass-fed beef burgers grilled over charcoal, homemade buns. Platter of sauteed mushrooms, onions, cheese, lettuce, and avocado accompanies burgers.
French onion soup, something I still find irresistible.
Side dish of roasted Brussels sprouts with bacon, walnuts and blueberries. Only one of many possible combinations, of course.
Extravagant dinner of maigret duck breast, sautéed foie gras, fruit-based sauces.
Sharable size of salad with poached eggs.
Grilled leg of lamb
Orzo (pasta) with broccoli, onions and Parmiggiano-Reggiano.
Salad with poached egg, avocado, potatoes, to be dressed with a mustardy vinaigrette.
Spaghetti squash with vegetables.
Side dish or appetizer of layered, baked vegetables : zucchini, onions, tomatoes with Parmiggiano-Reggiano.
My rich little foie gras dinner with Harry & David pears and blueberries. Fruits in season would be substituted.
Risotto with broccoli. I love making risotto, such as fennel and onions with a bit of Sambuca, not colorful but delicious. Or asparagus risotto, or artichoke ... Endless possibilities.
Small dinner with orange-glazed Alaskan wild salmon.
My lunch of salad with poached egg.