And, another fine week it has been! The weather has been perfect and, as such, I was able to spend some quality time in the garden. It is all weeded, grass cut, plants dead-headed and fountains sparkling. I’ll be able to sit back and enjoy them over the holiday. My mom and I will go to the VA cemetery in Holly to visit Dad and then have a nice dinner “back at the ranch” with two dear friends Courtney and Dot. I’ll be the “baby” of the group as my mom at 87 is the youngest of the three. Courtney and mom still drive which is amazing itself. And, Court, if you remember, is Ziezo and Picasso’s ultimate groom who spoils them with treats every time she comes to the barn. Pico and Niki will love the company and look forward to Dottie’s attention. Am I lucky or what?
HEADLINE NEWS: A STAR IS BORN AND A STAR RETURNS!!!
Yesterday morning Mimi Kwiecien, one of our line chefs extraordinaire, did a segment on WXYZ demoing our Gazpacho recipe. Gazpacho is an original menu item from Seven Mile and we sell gallons and gallons a week. The link is below and you can get the recipe from the station’s website. Mimi did an excellent job and represented the Bistro fantastically. She was articulate, cool as a cucumber and her confidence shined through. Thanks Mimi! Sharon and I are proud to have you as our TV ambassador!
Then, on Thursday July 7th Joe Tinney, Sharon’s brother-in-law from Glasgow Scotland, will once again fill the Bistro with his beautiful voice. Joe learned to play the guitar from his father at the age of 16. He is in a band named the “Plundering Sons” and plays regular gigs at home. In addition to playing in the US he’s also taken the “stage” in Ireland. His “day job” is as a Graphic Designer for the Glasgow Fire Brigade. Joe’s a kind, interesting man and we’re very happy to have him back. He’ll start at 6:30 PM and go through until 10, or there about. Seating is first come, first serve. No reservations.
The summer menu is going well with the Shrimp Tacos and BBQ Pulled Pork Sandwich, The Dexter, selling like wildfire. My personal favorite is the Grilled Feta Garnished with Basil Oil and Olives. The Chalkboard Features starting tonight are awesome per se and include Fried Oysters with Tabasco Dipping Aioli; Prosciutto Wrapped Halibut presented over Pesto Orzo with Artichoke Lemon Butter Sauce; Grilled Bistro Steak Accompanied with a Root Vegetable Gratin and Cognac Demi-Glace; Cracker Crusted Arctic Char Served with a Sauté of Summer Veggies Drizzled with Basil Vinaigrette and our Veggie Plate of the week A Baked Sweet Potato topped with Stir-Fried Broccoli, Peanuts and Edamame tossed in a Coconut Yellow Curry Sauce. Brendan’s Dessert is a Sticky Toffee Raisin Spice Cake with House Made Bourbon Banana Ice Cream. YUM!!!
Finally, as we draw close to the 4th of July let’s remember that it is not just another day off but a holiday commemorating our independence, then only 13 colonies, from the Kingdom of Great Britain in 1776. Thomas Jefferson was the principal author of the Declaration of Independence which was signed by 56 others including John Adams, Benjamin Franklin, Samuel Adams, John Hancock and John Penn. The youngest signer was Edward Rutledge at age 26 and the oldest Ben Franklin at age 70. Two of the signers became president, John Adams, our second, and, Thomas Jefferson our third. Ironically both Adams and Franklin died on the same day, 7-4-1826. James Monroe died on 7-4-1831 and Calvin Coolidge, our 30th president, was born on 7-4-1872. Equally important this Fourth is to remember all who have died protecting our freedom and all those who have served in the past or now. Without their dedication and devotion to the liberty of all we would not be living the American Dream.
WE ARE CLOSED SUNDAY THE 3RD AND MONDAY THE 4TH.
Be safe, have fun. And remember: “Make Every Day A Million Dollar Day.”
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