Private Chef Anderson Anderson

Note: This is my secondary Take a Chef profile. My main profile can be viewed here: [https://www.takeachef.com/en-us/chef/anderson-s-delima](https://www.takeachef.com/en-us/chef/anderson-s-delima)

Former Executive Chef and co-owner of restaurants in TriBeCa, New York City, and the British Virgin Islands. Trained under Mario Batali, Marcus Samuelsson, and Mark Murphy.

My cooking is grounded in classical technique and regional traditions: Italian (Campania, Lazio, Tuscany, Emilia-Romagna), French, Spanish (Basque, Andalusian, Catalan), Mediterranean including Lebanese, Israeli, and Syrian, and regional Mexican. I have written menus for established restaurants and regularly adapt dishes for dietary needs without compromising the integrity of the food.

Five years working alongside a master sommelier shaped my approach to wine. Pairings are thoughtful, precise, and integrated with the menu.

Every event is executed at a restaurant level—from mise en place to the final plate.

For me, cooking is...

A way to translate centuries of culinary tradition into something immediate and personal. The table is where it lands.

I learned to cook at...

My grandmother's kitchen, long before I ever set foot in a professional one.

A cooking secret...

Restraint. Knowing what to leave out is as important as knowing what to put in.

My menus

French Brasserie

STARTER

Choose 2 dishes

Duck Liver & Foie Gras Mousse Smooth mousse of chicken liver and foie gras, served with raspberry preserves and baguette

Frisee aux lardons, chicory salad with a warm bacon shallot vinaigrette, and a soft-poached egg

Anchovy and caper tapenade, grilled bread

Salade vert, seasonal greens, shaved asparagus, herbs vinaigrette

Roasted baby beets, sumac labneh, pistachios, oranges, parsley

Sardines in oil, shallot, dijon mustard, cornichons, baguette

Fennel and orange salad with Niçoise olives, red onion, and basil Shaved fennel, citrus segments, Niçoise olives, and red onion, tossed with lemon oil and torn basil. Clean and herbal,

Salade Lyonnaise — frisée, bacon lardons, poached egg, Dijon vinaigrette

FIRST COURSE

Choose 2 dishes

French Onion Soup Caramelized onions in rich beef broth, gratinéed with baguette and Gruyère

Sautéed Scallops Served over white beans and wilted greens with crisp bacon and soy-lemon pan sauce

Ficelle Picarde Savory crêpe filled with sautéed mushrooms, ham, and cheese, topped with béchamel and baked until golden

Pâté Lorrain Pork and beef wrapped in puff pastry, served with cornichons and a mustard-dressed chicory salad

Salmon Rillettes Slow-poached and smoked salmon folded with crème fraîche, shallots, lemon, and herbs, served chilled with toasted sourdough and sea salt butter

Steak Tartare Hand-chopped beef seasoned with mustard, capers, red shallots, cornichons, and onions, topped with egg yolk and served with toasted sourdough

Boudin Noir Traditional French blood sausage served with sautéed apples, caramelized onions, and grainy mustard. Rustic, rich, and deeply rooted in regional French cooking

Brandade de Morue Salt cod and potato purée whipped with olive oil and garlic, served warm with sourdough bread. Classic Provençal comfort

Rillettes de Porc — slow-cooked shredded pork rillette with Dijon, cornichons, grilled baguette

MAIN COURSE

Choose 2 dishes

Thyme-basted roasted pork tenderloin, served with potato purée or crispy potato galette, wilted escarole and spinach, and a Dijon mustard pan sauce

Pan-seared salmon with choice of pommes purée or potato galette, served with wilted escarole and spinach, finished with lemon beurre blanc

Roasted trout served over warm spinach, with toasted walnuts, braised white beans, and capers, finished with olive oil and a squeeze of lemon

Seared duck breast, root vegetable purée, soy-scented shiitake papillote, duck jus, sautéed escarole

Grilled Chicken “À l'américaine” Potatoes paille, warm leeks vinaigrette, Sauce Diable

Duck Confit Crisp duck leg, steak potatoes, warm mustard-dressed greens

Sole Meunière Pan-seared sole in brown butter with parsley and shallots, served over parsnip purée

Pan-Seared Red Snapper With grapefruit, shaved fennel, garbanzo beans, olives, za’atar oil, and citrus beurre blanc infused with sumac and preserved lemon

Steak Frites Served with your choice of maître d’hôtel butter, sauce au poivre (peppercorn cream), or shallot-mustard pan sauce. House frites on the side. Ribeye available (Dry aged+$60). Other cuts on request

DESSERT

Choose 1 dish

Nutella crepes with berries

Seasonal fruits galette with Vanilla ice cream for 2

Assorted French pastires

Creme brule

Chocolate ganache tahini tart

Many other options, let’s chat

Eastern Mediterranean

STARTER

Choose 2 dishes

Moroccan Carrot Salad Shaved carrots with fennel, Aleppo pepper, lemon, olive oil, and herbs. Served chilled

-Mezze Selection (choose three) — hummus, baba ganoush, kopanisti, labneh, Matbucha or tzatziki

-Cucumber salad, feta, dill, red onions, cherry tomatoes, house made croutons

-Roasted beet with labneh, tahini and zatar

-Green salad, lemmon citronette

-Tabuleh, bulgur wheat, parsley, red onions, diced tomatoes, mint

Grilled halloumi, lemon, oregano, olive oil

Charred eggplant, garlic yogurt, pine nuts, herbs

Gigantes plaki, baked giant beans in tomato, dill, olive oil

Fattoush salad, toasted pita, tomatoes, cucumber, herbs, sumac vinaigrette

FIRST COURSE

Choose 2 dishes

-Shakshouka, eggs baked in a tomato and roasted red peppers sauce

-KIbeh, bulgur wheat, pine nuts, mint, options, beef, lamb, vegetarian fried, roasted or raw

-Grilled squid, Sumac, honey vinaigrette

-Roasted sardine, zatar

-Falafel, garbanzo beans, herbs

-Harissa Lamb, beef, or vegetarian Kafteh patties

-Grilled octopus, preserved lemon potatoes, tomato citronette, Calamata olives, capers, pimenton

Grilled mackerel escabeche, shaved fennel, onions, olive oil

Mussels with tomato, roasted peppers, garlic, onions, and Mediterranean spices, served with grilled bread

MAIN COURSE

Choose 2 dishes

Dorade Royale, Moroccan Style Whole dorade roasted with lemon, garlic, chermoula herbs and warm spices. Served with charred lemon and pan juices

Whole Mediterranean Sea Bream Oven-roasted with preserved lemon, coriander, parsley, and garlic. Finished with a drizzle of olive oil and served with charred lemon and herb jus

Beef Tagine with Prunes and Almonds Slow-braised beef short ribs simmered in a spiced sauce of cinnamon, ginger, and saffron, finished with prunes, toasted almonds, and a touch of honey. Served with herbed couscous or flatbread

Lamb Shoulder Braised with Dates and Za’atar Slow-cooked lamb shoulder infused with Middle Eastern spices, served over couscous with toasted almonds and golden raisins

Sumac Roasted ½ Chicken Marinated and roasted with sumac and garlic, served over braised chickpeas and wilted spinach, finished with pan juices and lemon

Vegetarian Roasted Kibeh Bulgur wheat shell, stuffed with spinach, onions, walnuts, golden raisins, sumac, and warm spices. Served with potato skordalia and charred lemon

Roasted Zucchini Stuffed with jasmine rice, toasted almonds, and baharat spice. Finished with tehina sauce

Twice-Cooked Cauliflower Blanched then roasted cauliflower, finished with tahina sauce and a touch of lemon

Lamb Ras el Hanout Tagine Braised lamb shoulder with Moroccan spices, apricots, almonds, and saffron. Served with herbed couscous and spiced roasted carrots

Shish Kebab Grilled filet or chicken skewers marinated with Mediterranean spices. Served with bulgur pilaf, grilled vegetables, and garlic yogurt sauce

SIDES: Classic Mashed Potatoes, Herb Smashed Potatoes, Potato Skordalia, Lemon-Parsley Potatoes, Israeli Couscous, Moroccan Couscous, Bulgur Pilaf, Lentils, Charred Eggplant, Harissa Carrots, Braised Greens, Zucchini Tahini, Seasonal Veg with Sumac

DESSERT

Choose 1 dish

Seasonal fruits salad, labneh, pistachios, honey

1. Classic Mahalabia Middle Eastern milk pudding infused with rose water and finished with crushed pistachios

Pistachio Baklava Phyllo layers filled with pistachios and brushed with clarified butter, finished with citrus-honey syrup

2. Saffron Mahalabia with Cardamom Syrup Creamy milk pudding scented with saffron, served chilled with cardamom sugar syrup and toasted pistachios

3. Orange Blossom Mahalabia with Sesame Brittle Silky milk pudding flavored with orange blossom water, garnished with sesame brittle and pomegranate seeds

Traditional Baklava Layered phyllo pastry with mixed nuts and butter, soaked in spiced syrup

Orange & Olive Oil Cake Moist citrus cake with toasted sesame and a dollop of whipped labneh

Central Italian

STARTER

Choose 2 dishes

-Sheep milk ricotta crostatta, with lemon zest and honey, topped with mint

-Roman Suppli, crispy rice and tonatoes croquettes stuffed with fresh mozzarella

-zucchini friters

-sour dough with olive oil and marinated assorted olives

-green salad, seasonal greens, shallot honney vinaigrette

-Caprese, fresh mozzarella, ripe tomatoes, basil, aceto balsamico

-Cucumber Panzanella salad, feta, dill, red onions, cherry tomatoes, house made croutons

-radicchio, greens, gorgonzola, raisins, pears, almonds, white wine vinaigrette

-Stuffed tomato caprese salad, with fresh mozzarella, basil, olive oil

-Vitelo tonnato, seared veal loin sliced thin, tuna emulsion, greens

-Burrata crostini, shaved asparagus, parmesan vinaigrette

-Sepia in Umido Tender cuttlefish braised in tomato, garlic, white wine, and olive oil, served with bread

-Fresh market East coast oysters on half shell, mignonette, cocktail sauce, horseradish

FIRST COURSE

Choose 2 dishes

-Saltimbocca, thin cutlet of chicken or pork tenderloin, topped with prociutto and sage, cooked in butter and white wine

-Bucattini Alla'Matriciana. Thick hollow spaghetti like pasta in tomato spiced with chili flake, guanciale, red onions, and parsley

-Pappardelle Alla'Bolognese. a wide fettuccine like pasta in a beef and Italian sausage slow cooked ragu

-Spaghetti Alla'Carbonara, spaghetti in a emulsion of egg yolks, butter making it creamy and velvety, with guanciale

-Bavette caccio e peppe, Olive oil, coarsely ground black pepper, pecorino, and parmigiano cheese

-Linguine Alla'Vongole, Linguini and clams flavoured with garlic, chilli, white wine and parsley,

-Linguini with garlic, oil and pecorino

-Pappardelle with italian sausage, brocollini, chili flakes, onions, parmesan

-Tagliatelle with seasonal wild mushrooms, onions, cream, sage, parmesan

-Scallop crudo, pickled mustard seeds, olive oil, lemon, fennel confit

-Burrata, confit tomatoes, charred sour dough, shaved asparagus

Risotto alla Milanese — saffron risotto finished with butter and Parmigiano

Risotto ai Funghi Porcini — creamy risotto with porcini mushrooms and Parmigiano

Risotto ai Frutti di Mare — seafood risotto with shrimp, clams, and white wine

Risotto al Radicchio — risotto with braised radicchio, onions, and Parmigiano-Tagliatelle with lobster, chilli flakes, tomato paste, a touch of heavy cream and chervil

-Melanzane alla Barchetta Roasted eggplant boats stuffed with tuna, breadcrumbs, Calabrian chili, and olive oil, served warm

MAIN COURSE

Choose 2 dishes

-Porchetta crispy pork belly, twice roasted smashed potatoes or mashed potatoes, pan sauce seasonal veggies

-Branzino roasted, charred lemon, smashed potatoes or mashed potatoes, greens

-Pollo Alla'Diavolla, marinated roasted whole chicken, Tuscan potatoes or mashed potatoes, greens

-Pork Shoulder arista, twice roasted smashed potatoes or mashed potatoes, pan sauce seasonal veggies

-Pork chop Alla'Scapariello, brocolinni, italian sausage, cherry peppers, potatoes or mashed potatoes

-Pan seared wild Atlantic salmon, wilted greens, potatoes any style

-Lamb chop, polenta, escarola, mint and pistacchio gremolatta

-Bisteca alla Fiorentina, thick steak, cooked to temperature, rosemary roasted potatoes, compound butter

-Filet mignon cooked to temperature, potatoes any style, sautéed greens, compound butter