October 15, 2021
And another fine week once again! I can’t believe how great the weather has been…at least until the last few days. My fur-family is digging being outside and are very feisty. Maddie is bouncing-off-the-walls with energy and doing doggie dashes around the yard to burn it off. Sofia joins in for just one round then watches wondering “why?” Z has been very “up” and ready to go too. He enjoys his work much better when it is cool. The garden is bare other than a few green tomatoes which I better pick today. I’ll also collect the dried fennel seeds that are ready to be shaken off their stems. I love their vibrant liquorish smell. And, there is still some lovage which is a great celery substitute…Bloody Mary’s or Buffalo wings anyone?
Tomorrow, Saturday, the 16th, we celebrate 10 years in the “new” Bistro. We are asked on a regular basis “how do you like your “new” location?” And, answer, without thinking, “We love it.” It’s not that we don’t miss each and every former locale we’ve been in, some way or another. Seven Mile was the most unique. A newspaper review, written by Molly Abraham in 1955, referred to it as a Bistro. That was 6 months after opening nearly 67 years ago. Tom and his father Jim Brady were certainly visionaries. I’m proud that we’ve been in business over 6 decades, that we’ve been a part of Novi and the Town Center for 30 years. Our success never would have been possible without the staff “family” that has been so dedicated and hardworking, then and now. Or if we hadn’t had such a loyal and steadfast guest following. I, we, thank-you from the bottom of our hearts and certainly look forward to many more wonderful years.
Sweetest Day (SD) is also Saturday. It is a holiday primarily celebrated in the Great Lakes region on the third Saturday in October. The first SD was planned by 12 confectioners in Cleveland in 1921. They distributed, for free, 20,000 boxes of candy to “newsboys, orphans, old folks and the poor.” They described the day as “an occasion which offers all of us an opportunity to remember the sick, aged and orphaned, but also relatives and associates whose helpfulness and kindness we have enjoyed.” Naysayer's refer to it as a “concocted promotion” created by the candy industry to increase sales of sweets. Like Valentine’s Day SD is associated with the colors pink and red and heart-shaped boxes. Greeting cards also experience huge sales and Hallmark has over 150 designs. Detroit and Cleveland are the biggest SD cities. Frederick Sanders was a large promoter of the holiday. Remember all your sweeties on Saturday! Our reservations are totally booked but walk-in’s are welcome. We have outside stand-up cocktail tables for waiting and enjoying a beverage.
Carry-out orders continue to be a big part of our post-Covid “era” and as a reminder, all our Hand-Crafted Cocktails are available “to go.” The favorites in the Bistro are: The Motown Mule made with Valentine Vodka and Ginger Beer; Blushing Lady a mix of Pama Pomegranate, Gypsy Vodka and Grapefruit Juice; Bee’s Knees – Maker’s Mark Bourbon, Burnt Honey, Lemon Juice and Apricot Jam; Pink Blossom – Valentine Elderflower Vodka, Muddled Strawberries and Lemonade and my favorite the Detroit Old Fashioned a fusion of Detroit City Butcher’s Cut Bourbon, Orange, Sugar and Bitters. Or, add a bottle of wine.
Head’s Up – We’ll be offering Thanksgiving Sides for pick-up on Wednesday November 24th. Let Mary and Sharon Cook yours: Dressing, Gravy, Mashed Potatoes, Cranberry Relish, Green Bean and Crispy Shallot Casserole, Mac and Cheese and bottles of House and Caesar Dressing. We’ll have it listed for online ordering soon.
Sharon and crew have some great Weekend Features once again.
As a Starter:
DJB JAR: Our Housemaid Red Dip: Roasted Red Peppers Pureed with Walnuts, Garlic, Pomegranate Molasses, and Lemon, Cumin, EVOO and Served with Fried Whole Wheat Lavash.
BISTRO PLATES INCLUDE:
CHICKEN POT PIE: Poached All-Natural White and Dark Meat with Potatoes, Carrot, Onion and Peas in a Herb Gravy Topped with a Puff Pastry Shell;
PECAN CRUSTED WALLEYE: Sautéed and Presented with a Wedge of Savory Pumpkin Tart, wilted Swiss chard and Pomegranate Splash;
SEARED AHI TUNA STEAK: Brushed with Sweet and Spicy Sticky Garlic Sauce Over Coconut Rice and Stir-Fried Bok Choy…
Save Room for Dessert--PORT WINE BROWNIE SUNDAE: Dark Chocolate Brownie Baked with Port Wine and Served with Vanilla Ice Cream and a Delicious Port Wine Syrup. YUM!
WE LOOK FORWARD TO SEEING YOU AT THE BISTRO AND,
WISH YOU MANY MILLION DOLLAR DAYS!!
XO. Mary, Maddie, Sofia, Kos and Z
Certified Executive Chef and Owner of Diamond Jim Brady's Bistro