Mary's blog and Sharon's chalkboard features - April 14, 2017
And, another fine week it has been. It’s been nice to have a little bit of sunshine here and there over the last few days. Dreary skies are wearing on one’s soul. When the sun is shining happiness is not far behind. I’ve got a huge smile going right now thinking about how much fun it will be to take the pups for longer walks, minus their coats, and to ride Picasso and Z outside for a change.
The change in weather means that we’re close to rolling up the “walls” of the decks too. It will be so nice to have a warm breeze going through. They have been full most of the winter and I expect that they’ll be overflowing in the summer months. I’ll be glad to see my furry friends return too as pups are welcome on the open-air patios. And, Sharon, Greg and I are in the process of getting together some springtime menu items. I love when the season’s change and thus the availability of seasonal foodstuffs. The creative juices get flowing. While filling the bird feeders yesterday I noticed tiny shoots, a.k.a. skapes, coming up in my garlic patch. They are soooo….good tossed in a salad or stir-fry. And there are loads of bulbs pushing up through the soil too. My woods are full of wild daffodils, the magnolia ready to burst with buds, lily-of-the-valley in abundance and mulit-hued hyacinths galore. I’ll be able to put together an Easter bouquet easily. Speaking of which, as is our usual custom, we are closed on Easter Sunday. Tom and I started the tradition years ago and Sharon and I follow suit so that our staff can be with their families. I’ll be at my sister-in-law’s Deb’s house, which will be full to the brim. Her heritage is Italian so there will be pasta, homemade pizza and my favorite Eggplant Parmesan!!
Our CHALKBOARD FEATURES beginning tonight are outstanding Per Se. As a Starter there is a Roasted Cauliflower and Sesame Dip served with Warm Pita Chips. A New Orleans’s Favorite, a Muffuletta Sandwich Chock Full of Salami, Prosciutto, Mortadella Mozzarella, Roasted Red Peppers and Olive Salad is Served on a Ciabatta Roll with House Made Chips. Bistro Plates include Sautéed Michigan Perch Accompanied with Brown Rice Pilaf and Almond Butter Sauce; a Grilled Bistro Steak Presented with Blue Cheese Butter, Roasted Fingerlings and Garlic Broccolini and Blackened Ahi Tuna with Cheddar Mashed, Sautéed Zucchini and a Drizzle of Jalapeno Cream. YUM!!
For all of those traveling over the Spring Break be safe and have fun! We’ll see you on your return.
We Look Forward to Seeing You At the Bistro and,
Wish You Many Million Dollar Days.
XXOO, 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