Comments on: Dinner, No Icebergs

By: Frances

Frances — Tue, 24 Apr 2012 23:24:47 +0000

Yes, with more dishes you need to go smaller. We only have one main dish and then fruit. Maybe some day I will make it to one of your dinners!

By: dan

dan — Tue, 24 Apr 2012 11:49:26 +0000

In reply to Frances. Glad you liked it. We don't want people going home hungry! Also, we're probably serving a smaller portion than you are - I take a single chicken breast and cut in half before pounding it out, and just a half zapallito - with everything else people are eating each eve, that's plenty in a tasting menu.

By: Frances

Frances — Tue, 24 Apr 2012 06:40:39 +0000

I tried the chicken and it was delicious! There was fresh basil at the market, so that is what I added. I served it with pasta. That zucchini would be a whole other dinner for us!

By: dan

dan — Mon, 23 Apr 2012 12:21:24 +0000

In reply to Frances. Frances, here's a link to the original classic recipe for a Lyonaisse fricassee, which I've made before. I've modified it a bit over time with some adjustments to proportions, and I like adding herbs into the sauce, usually basil or tarragon, at the last minute.

By: Frances

Frances — Fri, 20 Apr 2012 20:20:57 +0000

It looks like a lovely dinner. I am going to try that chicken dish.

Interesting that 1st and 2nd class had breakfast, luncheon and dinner, but third class had breakfast, dinner, tea and supper. I wonder what coffee top is?