Ce`ad mi`Le fa`iLte
(One Hundred Thousand Welcomes!)
And, another fine week it has been! The pups and I have had some great walks with the nicer weather. We hop in the car and head to Kensington as the dirt roads are a mess with all the rain. I even rode outside a few days last week. The sun was shining and the outdoor arena in beautiful condition. The horses are much happier as they are able to be turned out to pasture on a regular basis with no worries of slipping on ice. Life is good.
Sunday, March 20th, marks the Spring Equinox, the day of the year when night and day are equal in length. It is the first day of the Spring season and with it comes the awakening of the early bulbs and start of budding on the flowering trees. My garden is spotted with bunches of tiny crocus and the tulips and daffodils are trying to push through to the warmth. The axis of the earth is increasing its tilt towards the sun and the length of daylight and temperatures will begin to increase rapidly. And, we can look forward to June 21st, the Summer Solstice, or, first day of summer and the longest day of the year. Bring it on!!
Pam Carter and her awesome Master Gardener Crew members Kathy Barker and Barb Donahue worked their magic on the planters outside the Bistro today. They are beautiful and will survive any snow that we have up-coming. Added bonus… a few violas left over for me. It was a treat to get in my garden for a few hours today and play in the dirt.
We are ready for a great St. Pat’s Day – lots of great corned beef, lamb stew and beef n’ beer. We’ve been cooking for a few days and are geared up for a weekend of Irish fare. My culinary rock stars did a great job preparing them. Our kitchen looks big to you, but, believe me it’s a major work of organization to transform hundreds of pounds of meat into beautiful meals. We only have 12 burners, all in the front, so any prep had to be done before opening or after closing. Great job all! Which leads me into a favorite quote from Hermann Rusch, one of America’s first master chefs and a brilliant cook and educator that I had the pleasure to judge me and subsequently meet at a competition. He so inspired me that I read this quote, his, each day, to remind me how grateful I am to be in the hospitality profession. And, a chef.
“Cooking is an art; a noble science --- Chefs are ladies and gentlemen.”
My goal each day is to be fair, kind and generous in spirit to all. I sincerely hope that you feel this from me, Sharon and our team, front and back of the house, each and every time you visit. We try really hard to make your visit to the Bistro a special one.
Each and one of us are proud to be ladies and gentlemen.
LET’S ALL BE THANKFULL FOR OUR MILLION DOLLAR DAYS!!
Niki, Pico, Picasso and Ziezo too!!!
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