And, another fine week it has been. The sun today is glorious and inviting. I can’t wait for the “spring forward” on Sunday. We’re moving in the right direction – more daylight hours, yeah! The practice of advancing the clocks forward in spring was first implemented in 1916 by Germany and Austria-Hungary to help conserve energy during wartime. Most of Europe soon followed suit and the US implemented Daylight Saving Time (DST) in 1918. After WW1 it was used sporadically until the 70’s energy crisis when it was re-introduced. DST is considered controversial now as our energy habits have changed, for the better, since it was first used. Remember to move your clocks forward one hour before going to bed Saturday night. It is also a good time to change batteries on smoke and carbon monoxide alarms.
A favorite holiday is St. Patrick’s Day, March 17th, which really a week long celebration is starting the Sunday before, March 12th, with the St. Patrick’s Day Parade in Detroit. Sponsored by the United Irish Society this is the 58th year it will be commemorated. The first was held in Dearborn in 1959. The parade’s route follows Michigan Avenue through Cork town an area that received its name because the Irish were the largest ethnic group of newcomers to Detroit and mostly from Cork, Ireland. It is the oldest surviving neighborhood in Detroit. Bands, pipers, clowns, floats, dancers and drummers entertain the thousands that show up in their green to cheer them on. If you’ve never been your missing a lot of fun!
Next Friday is St. Patrick’s Day, a day those in years past, was a time to honor Ireland’s patron saint. It is said that St. Patrick drove all of the snakes, which were of tremendous population, from the Emerald Isle. In present time the day is an excuse to drink a few stouts and eat lamb stew or corned beef and cabbage.
Ireland is a country of limited resources and a peasant background. Economic factors dictate the use of inexpensive and simple food products. An Irish proverb says “the newest of food and the oldest of drink.” Ireland boasts fresh food from its bountiful supply of produce and livestock. Simple food becomes simply splendid.
Onions, leeks, garlic, cabbage and carrots are some of the most common crops. Watercress and sorrel are used with the same frequency as iceberg lettuce in the U.S. What a delightful difference: greens with a taste. Potatoes were brought to Ireland around the 1600’s. The Irish were the only people in Europe that ate the tubers. Other foodstuffs, particularly dairy products, meat and fish are top quality. The bacon is meaty – not all fat. The oatmeal is in-comparable and, the lamb has a special sweetish flavor.
Of course we’ll be serving Corned Beef and Cabbage, Beef and Stout Stew along with Lobster Pot Pie.
Mimi Kwiecien, one of our line chefs extraordinaire, demonstrated Guinness Chocolate Cake on air this morning. Doing a TV appearance is hard work. It takes lots of organization and a great deal of confidence. It isn’t for everyone but Mimi rocks.
Sharon and crew have some great Chalkboard Features per se. Sole Siciliana is a long time favorite – Parmesan Herb Breaded Sole Fillets Sautéed and Presented with Pesto Orzo and a Tomato Zip Sauce; Korean Chicken Tacos: Soy, Ginger and Garlic Marinated Chicken Breast Flash Fried and Tossed with a Sweet and Spicy Chili Sauce Wrapped in Flour Tortillas with an Orange-Jalapeno Salsa; Pan Roasted Canadian Walleye Presented over a Sauté of Butternut Squash, Brussels Sprouts and Bacon; and, lastly and decadently Lobster Mac and Cheese –Elbow Pasta In a 6 Cheese Cream Garnished with Peas and Fresh Tomato. YUM!!!
“Erin Go Bragh!” And, Wishes For Many Million Dollar Days!
See you at the Bistro.
Niki, Pico, Picasso and Z 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