And, another fine week it has been!!! Thanksgiving was great. My sister Jo and I shared the cooking. She did a beautiful green bean casserole using fresh beans and mushrooms and the Bistro Mushroom Pate’. I countered with a Smoked Salmon and Caper Spread, Grilled Salmon, Pork Tenderloin and Pumpkin Pie. We ate like Kings and Queens. The best part, all leftovers are with Jo. I kept a small piece of salmon for a salad tomorrow. There were only 6 of us but the whole day was spent getting ready, then cleaning up. The pups always love to have company, especially when they sneak them a treat under the table, which is something I never do, of course. HA!
Today, wedged between Black Friday and Cyber Monday is Small Business Saturday, a national initiative to support local businesses. Started in 2010 it is always the Saturday after Thanksgiving and encourages holiday shoppers to frequent one or more of the 28 million small businesses in the U.S. According to statistics small businesses have generated 65% of the new jobs since 1995 and employ over 50% of the work population. Seven out of 10 new businesses survive at least 2 years, half 5, one-third 10 and only 25% 15 years or more. It is important to keep small businesses viable as they provide valuable support to the community. For each $100 spent $66 stay local, helping to build parks, libraries and infra-structure. Remember the corner stones of your community, not only tomorrow, but throughout the year. We thank you from the bottom of our hearts for your 68 years of support!
As we approach the holidays remember that reservations are accepted for larger group celebrations. And, too, for New Year’s Eve. Also, Bistro Gift Cards make a great present for family, friends or business acquaintances. They are available in all denominations and we’re happy to mail them out to you.
Sharon and crew have some awesome Chalkboard Features once again, no leftovers, we promise.
As a Starter there is
THAI SHRIMP: Chilled Shrimp Tossed with Pea Pods and Bean Sprouts in A Coconut Lime Dressing Served in a Wonton Bowl.
CHALKBOARD FEATURES INCLUDE:
MAHI MAHI FAJITAS: Pan Seared with Peppers and Onions in Tequila, Lime and Mexican Spices with Warm Flour Tortillas, Guacamole, Black Beans and Rice;
LAMB PASTA BOWL: Ground Lamb Slow Braised in a Sherry and Forest Mushroom Cream with Kale and Roasted Garlic Tossed with Pappardelle Pasta and Shaved Parmesan and Last,
Not Least MONKFISH PICATTA: Known as Poor Man’s Lobster… Sautéed Medallions Presented over Asiago Mashed Potatoes with Roasted Asparagus and a Caper White Wine Sauce. YUM!!!
AS ALWAYS WE LOOK FORWARD TO SEEING YOU AT THE BISTRO
I MISS OUR VISITS AND WISH YOU MANY MILLION $$$ DAYS…
MARY, MADDIE, SOPHIA, Z, KOS AND DJ
Certified Executive Chef and Owner of Diamond Jim Brady's Bistro