JD's Shack

JD's Shack Everyday good food. We believe food is a huge expression of its culture and its population's happiness. You never see someone grumpy after eating good food.

This is our own private dining and experience handed out to you in a bag.

Cindy harvested all of the mint. 🫨🫨So today's special is Mijoto of course!
06/13/2026

Cindy harvested all of the mint. 🫨🫨

So today's special is Mijoto of course!

Belgian Endives. Boy, are they tough to find these days.But I found them! We're introducing a Classic Ham Endive Salad f...
06/12/2026

Belgian Endives. Boy, are they tough to find these days.

But I found them! We're introducing a Classic Ham Endive Salad for tomorrow's French encounter. Of course, paired with my classic French Vinaigrette which will also be for sale tomorrow.

Grill out for the first time this year.Let's call this the Weber Seared Salmon. Paired with an amazingly healthy Zuch-Sq...
05/21/2026

Grill out for the first time this year.

Let's call this the Weber Seared Salmon. Paired with an amazingly healthy Zuch-Squash side, also Seared on the grill. Trick: smoked with thyme branches.

Seared on demand Salmon Paired with a "Velouté de moutarde". Jasmine rice and brocs are the usual suspects for a salmon....
05/13/2026

Seared on demand Salmon Paired with a "Velouté de moutarde". Jasmine rice and brocs are the usual suspects for a salmon. Add a die o butter to melt over the rice.

Mustard Veloute:
Make sure you use a high quality brown mustard.
Start with a well stirred roux, de-glaze with a white or rosé. Add stock (veggies or chicken) until it's silky. Add your favorite herbs. Finish with a spoonful of mustard.

A Velouté requires lots of attention: make it and finish if before cooking and keep it warm.

I like to sear the salmon with Himalayan salt, crushed black pepper and dill.

We're ready for spring. If spring would ever be ready... 🤨
05/03/2026

We're ready for spring. If spring would ever be ready... 🤨

Bouchee a la Reine.Which seemed to have been transformed into an S.O.S in the US.This one is made with baby Bellas heavy...
05/01/2026

Bouchee a la Reine.

Which seemed to have been transformed into an S.O.S in the US.

This one is made with baby Bellas heavy cream and seasoned chopped pork and chicken.

We had a very nice turn out today. JD's Shack hosted a little French speaking group from Lewiston and Portland.Amuse-gue...
04/26/2026

We had a very nice turn out today. JD's Shack hosted a little French speaking group from Lewiston and Portland.
Amuse-gueules, board, Onion soup, deviled eggs and lots of wine!

Last night's dinner was Chinese Ginger steamed Chilian Seabass.This is always a healthy treat.Throw in some sautéed Chin...
04/05/2026

Last night's dinner was Chinese Ginger steamed Chilian Seabass.

This is always a healthy treat.

Throw in some sautéed Chinese broccoli and you went to the local Chinese restaurant.

Eat it on your coffee table and you'll really feel like you've teleported to China.

Seared Chilian Sea Bass Steak with a Mustard Tarragon Lemon sauce for Easter sounded good.Happy Easter mom.
04/05/2026

Seared Chilian Sea Bass Steak with a Mustard Tarragon Lemon sauce for Easter sounded good.

Happy Easter mom.

Small breakfast. Bonus if you can have it at your desk!A single butter-fried egg, couple of slices of French bread and a...
03/31/2026

Small breakfast. Bonus if you can have it at your desk!

A single butter-fried egg, couple of slices of French bread and a rolled prosciutto.

Breakfast: you "BREAK" your "FASTING". Healthier mindset is to return to what a breakfast was meant for. Make it smaller and make it last longer: Your body digests sugar super fast and runs out fast. And if you don't use the sugar, your body stocks it in the form of fat. A little bit of lipid and protein is slower to digest and will last longer while you get to lunch. Not having breakfast is not necessarily a good thing either. 😉

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Lewiston, ME
04240

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