And, another fine week it has been! The first day of autumn was Tuesday and along with it has come perfect fall weather. I could live with this year round. Except for the falling leaves…my yard is already full of them and there are lots more to rain down. The pups are thrilled to have it cooler for their walks, we are able to go further, and the big guy, Picasso was so feisty this week there were a few days I almost had to get off. I persevered and had some of the best rides ever. It is a mind game, if I let myself get frightened he feels it, is unsure why I’m concerned (because your 1500# of pure energy moving very fast) and no good comes of it. If I calm my racing thoughts and put that power to good use there isn’t a more magnificent feeling for either of us. Even with the lower temperatures he was wet and frothy when we finished and had to have the sweat sponged off before going to frolic with his buddies. What pleasure I get from my furry friends.
I was asked to be the opening speaker for the Friends of the Novi Library Kaleidoscope series which I did earlier this week. My topic was “What Fine Dining Should Be” via my perspective. Ironically, the day I spoke was the 23rd anniversary of opening in the Novi Town Center, 9-23-1991 to be exact. For me fine dining isn’t having a meal at a 5 star restaurant. It can be “fine” anywhere, a Coney Island, neighborhood mom and pop, even a chain restaurant. As I contemplated about it I remembered my father-in-law’s “rules” for running a restaurant. Jim Brady was a true visionary in this industry. We are in business 60 years later because of his, and subsequently Tom’s and now mine and my co-worker’s, philosophies. His first and foremost goal, what would be a mission statement today, was to “make my customers want to come back.” And coming back they do, many still telling us stories about 7 Mile. Our guests need to feel welcome from the moment they walk in until the minute they leave. Our Bistro is like a Cheers on steroids. We see many people every week, some multiple times. Sometimes even more than once in a day. His next edict was “to procure the finest of food and beverages” and provide them at a fair value. There has never been coupons because our menu prices are where they should be – good for you, good for us. Variety and creativity are imperative and Sharon certainly stays on top of that. His third position was to hire “the cream of the crop.” Sharon and I have certainly done our due diligence with respect to this. We can’t say enough about those who work along side us knowing that their objectives are the same as ours, the same as Jim’s and Tom’s -- to make you glad you came and wanting to come back soon.
Speaking of the finest of food and beverages there’s some great Chalkboard Features beginning tonight. Beef Burgundy, Julia Child’s recipe, chock full of slow braised chunks of Short Rib, carrots and mushrooms served over Buttermilk Mashers; Golden Tilefish, crablike in flavor and Pan Roasted; Links of Locally Made Sweet and Hot Italian Sausage presented with Parmesan Polenta and Mixed Peppers and Baked Pacific Cod Topped with Buttered Cracker Crumbs accompanied with Parsley Red Skins and Sugar Snap Peas. Our Drink Is a Boozy Franky: Franklin Cider Mill Apple Cider and Maker’s Mark Bourbon Served in a Cinnamon Sugar Rimmed Tumbler with a Rosemary & Orange Garnish. And, a lovely Pinot Noir from Burgundy. YUM!
AS ALWAYS WE LOOK FORWARD TO SEEING YOU AT THE BISTRO!!
And, Go Out and Make Everyday a Million Dollar One!
Certified Executive Chef and Owner of Diamond Jim Brady's Bistro
Monday: lunch 11-4, dinner 4-10
Tuesday: lunch 11-4, dinner 4-10
Wednesday: lunch 11-4, dinner 4-10
Thursday: lunch 11-4, dinner 4-10
Friday: lunch 11-4, dinner 4-11
Saturday: lunch 11-4, dinner 4-11
Sunday: brunch 11-4, dinner 4-9