And another fine week it has been! It was so nice to catch a break today with warmer weather. I had to peel off layers while riding and it’s been nice to get some puppy walks in. I’ll have to say though that the dirt roads are slick and slippery so we pile in the car and head for town. No complaints, all is good.
Last year in January Sharon, Nancy (miss you!!) and I did a “girls morning” and attended a Zingtrain in Ann Arbor entitled “Awakening Compassion at Work.” I’m an advocate of Zingerman’s training sessions and this one particularly was immediately interesting to me. I consider myself, Sharon and Nancy very compassionate women. It may manifest itself in different ways but there is a thread of empathy, kind-heartedness and concern that weaves through our core values. The definition of compassion, per this session, is a “heart’s response to suffering” that involves noticing pain, interpreting, feeling and taking action to alleviate it. Pain and suffering come in many forms: loss, loneliness, fear, anxiety, depression, stress and illness. In this wake of pain evolves the compassion we can direct towards others. As a Compassionate Actor or Provider, we can provide positive emotions enhanced feelings of being valued. Those who witness the giving of compassion have more motivation to act for common good. So, how do we awaken more compassion in people? Notice suffering. Your body can sense someone who is in stress. Be available, interact and humbly inquire when you feel the need. Be empathetic, listen and suspend judgement as it immediately negates compassion. Just “do something.” Show you care whether in the workplace, home or for those in need. A good society is built on caring, empathy and kindness.
Fast forward to several weeks ago... Amanda and I attended a Zing Train Development Workshop entitled “culture” how to create the organizational culture you want.” It was another wonderful learning experience and led by Zingerman’s Co-Owner and Founding Partner Paul Saginaw. One of the interactive questions was “What are the things that reflect the culture in your organization?” I had many: compliments from guests about food and staff; stories from patrons that met, got engaged or had first dates on 7 Mile; the longevity of my co-workers and guests and finally the ability to be a steward to many … I’m so fortunate to give back to my community and to those in need and to work in such a culturally rich environment. I’m looking forward to the 3 more sessions that we are registered for over the next several months.
Sharon and crew have some awesome Chalkboard Features Per Se. Paco’s in charge of the prep for the specials this week.
For a Starter, always a favorite, there’s THICK CUT CLAM STRIPS With Seafood Dipping Sauce.
Bistro Plates Include: PORK OSSO BUCCO: Slowly Braised in Red Wine and Mirepoix. Accompanied with White Bean and Corn Ragout Filled with Tomatoes, Green Beans, Garlic and Applewood Smoked Bacon;
MEDITERRANEAN BRANZINO: Brushed with Lemon and Olive Oil, Sprinkled with a Pita Crumb Crust and Baked. Presented with Almond Orzo Rice Pilaf with a Feta-Herb Baked Vine Ripened Tomato and a Drizzle of Basil Oil and lastly
AHI TUNA: Sliced and Served over Udon Noodles in a Shiitake Miso Broth. Topped with Cucumber-Carrot Slaw Tossed in a Ginger Dressing. YUM!!!
THE BISTRO IS CLOSED SUNDAY FOR OUR 29th ANNUAL TEAM HOLIDAY PARTY!!
WE LOOK FORWARD TO SEEING YOU AT THE BISTRO AND WISH YOU MANY MILLION DOLLAR DAYS!!!
XO, MARY, THE PUPS AND PONIES
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