And, another fine week it has been! The pups have enjoyed their walks, sans coats, due to the beautiful sunny days. With the fall weather the horses kick up their heels and are borderline overly frisky. We, the riders, need to sharpen our awareness while on top of their backs as they’re ready to GO! Once I can wrap my head around Z being so “UP” it is really fun to channel the power into an incredible work out for us both. This is a great time of the year to ride especially with the anticipation of the zero or below mornings soon on the way. Please let me be wrong!
The holiday season has arrived at the Bistro. “Our” team of Master Gardeners have once again transformed the planter boxes into beautiful works of art. All are graduates of the Master Garden Program offered through the MSU Extension Service. They attend classes that follow a 1000 page training manual and are then required to provide 40 hours of volunteer service. The mission of the program is to provide instruction in horticulture science to motivated and active adult gardeners who then educate others in their communities about environmentally and economically sound practices. It is no small feat to complete the class and I’m in awe of those who do so. They are certainly a dedicated group of men and women!
A dear friend of mine, who tragically lost a son many years ago, was a great support system when Tom died, helping me to cope and work through the “process.” She recently recommended a book she had just finished titled Option B by Sheryl Sandburg. It is a story of building resilience after the loss of a loved one and subsequently finding joy. So I checked it out of the library and learned through reading it realize how much I’ve grown, and continue to do so, 9 years after his death. I barely remember the first two years and lived in a fog for much of them. During that time I had to to be resilient as I transitioned to running a business and household without my soulmate. I never would have been able to do it without the help of many people including family, friends and staff. And, then, the blow of a 30 day notice to empty out the Bistro to make way for Walmart. I had to rip apart, literally in some instances, everything that Tom and I worked hard to build over 18 years. And, my greatest sadness was the loss of 30 jobs that that the restaurant provided. Ultimately I found joy in the mist of adversity with the discovery of a new space for the Bistro, to re-connect with Sharon who’s tenacity and hard worked helped to get it up and going in less than a year after closing and to re-hire 90% of my staff. So, the bottom line ---there is an Option B and I’m grateful that I had the resilience to not to let either loss define me and the strength to move onto thankful happiness.
With the holiday season upon us Sharon and I are once again offering below retail prices on bottled wine purchased for off-premise use. There are conditions…cash or check only, not all wines are included, full cases of one brand are ½ off while single bottles are ½ off plus $4. Also, Bistro Gift Cards are available in any denomination and never expire. Purchase at the Bistro or give us a call and we’ll send one out for you. Great for friends, family and staff!!
Sharon and crew have some great Chalk Board Features Per Se! For Starters there’s Plump Oysters Dusted with Cornmeal, Flash Fried and served with Tabasco Dijon Dipping Sauce. Bistro Plates Include: Reuben Sliders – 3 Mini Corned Beef, Swiss, Sauerkraut and 1000 Island Sammies on Soft Hawaiian Rolls; Boneless Beef Short Ribs, Slow Cooked in Red Wine and Beef Jus, Accompanied with Horseradish Mashers & Burgundy Braised Mushrooms; Sesame Panko Crusted Rainbow Trout is Presented over a Sauté of Edamame, Peanut and Spinach with Crispy Wonton Strips and Orange Miso Vinaigrette and last, but not least, Pan Roasted Florida Grouper Accompanied with Spaghetti Squash topped with Marinara and a Kalamata Olive and Farrow Pilaf. YUM!!!
WE WISH YOU MANY MILLION DOLLAR DAYS!!!
AND, LOOK FORWARD TO SEEING YOU AT THE BISTRO.
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