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.
Next Thursday 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 beef 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 and a Grilled Lamb Burger topped with Irish Dubliner Cheese.
Watch Fox 2 tomorrow morning in the 9:30 time frame as Mimi Kwiecien, one of our line chefs extraordinaire, demonstrates a Guinness Stout and Ginger Tart on air. Doing a TV appearance is hard work. She’ll be at the Bistro at the crack of dawn to pick up the foodstuffs she’ll need then head to the studio to set-up her display. It takes lots of organization and a great deal of confidence. It isn’t for everyone but Mimi will rock.
Sharon and crew have some great Chalkboard Features per se. Try the Chicken Satay with Peanut Dipping Sauce and Crunchy Ramen Slaw for starters then choose one of the Bistro Plates which include: Sage, Lemon and Garlic Marinated Grilled Pork Chop served with Ricotta Gnocchi “Hay and Straw” style; Oven Roasted Pesto Rubbed Arctic Char Accompanied with Tomato Pie, Swiss Chard and Fried Fennel; Vegan Stuffed Acorn Squash filled with Brown Rice, Toasted Walnuts, Sundried Cranberries and Shredded Carrot and lastly Golden King Clip, similar in taste and texture to cod, seared and oven-finished, presented with Cheddar Masshers and Lemon Butter Sauce. 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