I don’t need Mother’s Day as a reminder of how much I admire and respect my Mom. She was born Marjorie Edick in 1929, the 7th of 10 children, in Buffalo N.Y. Her father worked the second shift for the U.S. Postal Service and her mother took care of organizing the havoc that a family of 12 could create. They always ate dinner together and Grandpa would do much of the cooking. They barely fit around the table and meals were mostly a roast of some sort, veggies, potatoes, “good bread and real butter.” Game was often the “protein” part of the meal even squirrel stew. Mom remembers that there was always a huge pot of soup made on Saturday morning that would be eaten throughout the week. It was always meat based because chicken was way too expensive. Bones were cheap. Mom started school just over the age of 4 because the nuns of Annunciation Parish felt sorry for her mother having so many little ones at home. She transferred to a public school, Lafayette High, at the ripe old age of 14 where she was on the swim, diving and cheerleading teams. She took mostly clerical and business classes and graduated at 16. Over the next few years she continued working for the law firm that she’d interned at during high school, then was recruited by Western Electric Company and was secretary to a department head in the plant. During that time she met my Dad, married and had 7 of her own children. In 1967 they moved to Detroit and she continued to be a stay-at-home mom until Josephine, the youngest, was in elementary school. She is still an avid golfer and strong swimmer. She loves to read and one of the best things my Mom instilled in us as children was the love of the written word. Thanks Mom!
Join us at the Bistro Sunday for Mother’s Day. We’re serving a combination of Brunch and Main Course Plates including Praline French Toast, Scottish Salmon Apple Wood Bacon Smoked Quiche and Steak Diane. We look forward to seeing you soon.
Weekend Features are Awesome Per Se!!! Wild Troll Caught West Coast King Salmon is Grilled and Glazed with Peppered Honey and Served with Roasted Fingerlings and Skinny Green Beans; Lake Superior Walleye is Walnut Crusted and Presented with a Wedge of Blue Cheese and Caramelized Tart, Carrot Slaw and Port Wine Reduction; Roasted Pork Tenderloin is Accompanied with Mashed Sweet Potatoes, Corn and Bell Pepper Jumble and Whole Grain Mustard-Chipotle Sauce and Seared-to-Golden Jumbo Sea Scallops are served Over Cheddar Grits and a Grilled Scallion Butter Sauce. YUM!!!
WE LOOK FORWARD TO SEEING YOU AT THE BISTRO AND WISH YOU MANY MILLION DOLLAR DAYS!!
Mary, Niki, Pico, Picasso and Z