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When the French immigrated to St. Thomas in the mid-1940s they came from St. Barts, with farmers settling on the north end and fishermen settling along the coasts. In Frenchtown, picturesque homes resembling gingerbread houses line the streets and small colorful boats are docked along the shoreline. This charming town serves as a backdrop for the Villa Olga estate, which dates to the 17th century and is now the setting for the Oceana Restaurant and Wine Bar, a beautiful outdoor dining venue. Executive chef Patricia LaCorte brings her training from the Cordon Bleu in Paris to this elegant establishment where her cuisine borrows from the islands continental influences. Chef de cuisine Jennifer Litwin incorporates indigenous ingredients into the restaurants eclectic Caribbean cuisine. Litwin has been at Oceana for six years serving up culinary creations like skewers of poached shrimp and grilled pineapple. The shrimp is first cooked in a mixture of shallots, peppercorn, bay leaf, white wine, salt and pepper and is then skewered alongside the pineapple. The dish is finished with a sprinkling of toasted coconut. Enjoy it best with the sweeping view which allows diners to watch seaplanes and cruise ships passing by.

A new favorite dish is waiting for you at Amalfi Pasta ‘N Pizza in Charlotte, NC. Owner Olympia Basso and her family have been serving up delicious meals at this restaurant for over 15 years. Stop by their University City Boulevard location for comfortable and friendly family dining. See their website for a sneak peek of the menu, which includes pizza, calzones, strombolis and 31 entrees. Visit us www.yellowpages.com

In this video, Betty and her husband, Rick, have lunch at the Glitz restaurant at Irish Acres Gallery of Antiques in Nonesuch, Kentucky. The Glitz Restaurant, located in the dlower level of Irish Acres, is a delightful dining experience before or after antique browsing. It offers a full service, Southern-gourmet luncheon from old family recipes, including an appetizer, an entree, dessert, and beverage. A unique feature of The Glitz is that all the food is prepared daaily from the finest quality ingredients. there are several delightful selections from each course to meet individual palates. To insure variety, the menu changes every two weeks. On our visit to The Glitz, we began our lunch with a chilled apple-cranberry drink. Rick had a smoked salmon appetizer, while I chose the cream of broccoli soup. Then we both had a salad of fresh, tender lettuce with mandarin oranges, English walnuts, sliced purple onions, and poppy seed dressing. Rick’s entree was Irish beef stew, while I chose turkey and mushroom crepes topping with a delicious Mornay sauce. For dessert, I chose the nonesuch Kiss, a small baked meringue, topped with jamoca ice cream, whipped topping, and a maraschino cherry. Rick chose the raspberry sorbet, which was accompanied by cookie pirouettes and a strawberry. Rick and I both thought the lunch looked and tasted wonderful, and the environment was quite pleasant. I hope you get an opportunity to visit The Glitz sometime; it’s quite and experience! –Betty

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Catherine D'Agostino, creator of Sarasota Sally, explain how to join Sarasota Sally email dining community for dining stories, coupons, giveaways, and free birthday dinners.

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Chef Tom Douglas talks about his much-loved Seattle pizza restaurant. Get more info on at Savory Cities: www.savorycities.com

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