The Bistro has been hopping with the Battery Show in town at the Suburban Marketplace. I’m not sure how many batteries there can be for sale but thankfully, for us, there are lots of vendors in town. It has been crazy busy and my kitchen was awesome and cranked out beautiful food. And the front-of-the-house was incredible with their service. We were staffed adequately but it is still hard to “get it out” when we’re overflowing due to the “physical plant.” The kitchen is small, the bar is small…we do well with what we have. Better than well. A huge kudo’s to the incredible people who work beside and with us every day. Sharon and I are so thankful. And, even though it is nice to meet new guests every day, it’s you who have supported us through the thick and thin that we are most appreciative of. Many heartfelt thanks!
Pups and horses are all in order. Niki and Pico like the cooler weather as do Picasso and Z. They are all fun to have as my buds. Nik and Pico follow me like two little lost kids, maybe I’m not home enough, and Z and Picasso give my hands kisses with their huge tongues as I’m grooming them. I trust them explicitly that they won’t bite me and they never have. All is good in the Brady animal family.
Thank you God…
In 1995 the Educational Foundation of the National Restaurant Association spearheaded a national food safety awareness campaign to focus attention on the prevention of foodborne illness and designated September as National Food Safety Education Month. There are four basics to keeping food safe: clean, cook, separate and chill. Keeping your hands and kitchen clean is of utmost importance to keep food safe. Hands should be washed for 20 seconds with soap and lots of clean water. Soap up, sing happy birthday and rinse. Times to wash include after using the rest room, touching garbage, blowing your nose, sneezing or coughing, caring for someone who is ill and before preparing and eating food. Surfaces and utensils must be kept clean also. Use paper towels vs. cloth to wipe up spills. Wash cutting boards, dishes, and counters with hot soapy water after preparing each food. Sanitize with 1 tablespoon of liquid chlorine bleach in one gallon of water. I keep a spray bottle of bleach solution under my sink and use it especially after cooking with raw proteins. Fruits and veggies should be washed under fresh running water only – no soap or commercial produce washes. Wash fruits and vegetables even if peeling as when cutting into it whatever is on the outside will be introduced to the inside. Washing meat or poultry can cause bacteria to spread so do not wash or rinse raw proteins. Foodborne illness can be deadly for the sick, very young and elderly and should be taken seriously. And, congratulations to Sharon and Chipps for a successful renewal and passing of their Food Safety exam.
Sharon and crew have some awesome Chalkboard Features Per Se! Bistro Plates include Pan Roasted Halibut Picatta served over Mozzarella Polenta with an Artichoke, Caper & Lemon Butter Sauce; Vegie Orzo, Tomato, Kalamata and Feta Stuffed Red Bell Pepper with Palomino Sauce; Michigan Walleye Sautéed and Presented with Fire Roasted Roamss, Vegetable Quinoa and Dill Beurre Blanc and a Frenched Chicken Breast Roasted with Olive oil , Garlic and Hers. YUM!!
WE WISH YOU MANY MILLION DOLLAR DAYS
LOOK FORWARD TO SEEING YOU AT THE BISTRO!!
XO, MARY, NIKI, PICO, PICASSO AND Z
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