For me, Thanksgiving Day has always been the start of winter and the holiday season. The reminiscences of past years are dear: big turkeys and all that go with them. Grandmother made the pies until my sister Liz took over the duty. What pies they were. Pecan, sweet potato and pumpkin. All still warm from the oven and topped with real whipped cream. Mom was up at the crack of dawn readying the bird for roasting. Dad did the dressing which included everything but the kitchen sink. Then too all the little appetizers: Bar cheese stuffed celery, big black olives (a must have for my sister Kitty), Aunt Betty’s pickled beets and deviled eggs. This year I’m hosting the dinner for the first time ever. Traditionally one of my sisters’s cooked or Tom’s sister Colleen and I got to reap the fruits of their labor. I have never wanted to cook for Thanksgiving as I think it is a tedious meal to prepare. But, I’m looking forward to the delicious smells that will fill my house and the fun we’ll have creating new memories.
And, in the spirit of the holiday I give thanks. Thankful that I am not homeless or hungry and have the ability to help those who are; grateful for all the wonderful opportunities that I am given on a daily basis; proud of a remarkable staff that strives to satisfy not only Sharon and me, but each individual that walks through our door; glad for all the old friends that we see each day and thrilled for all the new ones we’ve made over the years and so appreciative of your compliments -- they kindle a fire in us to come back and do our best every day. Thank-you!
Remember to be careful what you feed your furry friends too. There is so much that can cause them to get sick. No turkey skin or bones. Garlic, sage and salt cause tummy problems as do nuts, grapes and raisins. Dairy and sugar can lead to vomiting and diarrhea and even tremors and seizures. Be aware of what your pets can get their paws on!!
Sharon and crew have some awesome Chalkboard Features, Per Se. Buffalo Shrimp, Tempura Battered, is Back for a Starter. Bistro Plates Include Oven Roasted Rainbow Trout Accompanied with a Baked Potato topped with “Ranch” Butter; Basil Chicken Sautéed and Tossed with Shiitake & Button Mushrooms, Kale, Garlic, Lemon Zest and Linguine with a Light Parmesan Cream Sauce; Locally Made Fresh and Smoked Kielbasa Braised in Beer, Onion and Sauerkraut served over Buttery Spaetzle with House Made Brown Ale Mustard and my Favorite Pan Seared Cornmeal Crusted Walleye presented with Southern Style Black Eyed Peas, Stewed Tomatoes and a Spicy Creole Aioli. YUM!!!
From the Bistro to your homes we wish you much Peace, Happiness, And a Million Dollar Day!
XXOO, Mary, Niki, Pico, Z and Picasso