And, another fine week it has been. Mother’s Day went smooth as silk thanks to all the beforehand planning with Sharon and the crew. I will have to say that this was the best orchestrated ever. It is very difficult to take reservations…we figure on a 2 hour seating for a table and if people are late or sit to visit then the next seating has to wait. Our goal is to have a table when you walk in the door, which we did well with. We also do our due diligence to confirm all reservations the day before. This year only 3 “no shows” even after they confirmed. Shame on them as we turned away others. Sharon and I are still stand strong not to commit to reservations on Friday and Saturday nights as we can’t gauge our table turn over. It always works out that there is never a long wait.
My pack of pups is doing great together, other than Pico and Maddie getting into face-off’s about who’s kong is who’s. Pico can get a treat that is so-tightly-packed into a kong out in a second, Niki takes a bit longer and Maddie can go on for the whole day. She is not used to the idea yet of chomping a chicken wafer out of a rubber ball. So when Pico is done with his he goes after her’s and all hell breaks loose. Nothing mean, just “leave my treat alone.” I always intervene but if I didn’t Maddie would win. Just as my sweet Niki always does. GIRLS ROCK…
It is hard to believe that Memorial weekend is coming up. Time passes way too quickly. Then horse show season begins. Z and I have had some great training sessions and are looking forward to our time in the ring together. He loves to strut his stuff, I just need to control and direct the energy. Picasso and my sister Liz continue on their journey of learning and I’m so thrilled that he has a second “mom.”
The garden grows in leaps and bounds. I cut the lawn for the third time and there is good news and bad. The good is the instant gratification of a groomed yard. The bad is as I buzz around on the tractor and trim on foot I notice all the tweaking (weeds, fountains, trimming, bird house cleaning, hoses out…) that will take up my extra day off next week as we are closed Memorial Day. No complaints, it is good for the soul.
Sharon and our awesome crew have wonderful Chalkboard Features once again. As a Starter a SCALLOP BLT with a Tomato Arugula Salad and Warm Bacon Vinaigrette. Bistro Plates Include: SONY BOB’S FAVORITE SOFT SHELL CRABS, And I will admit my Favorite too… Lightly Tempura Battered and Presented with Kimchee Fried Brown Rice and Sugar Snap Peas with a Soy-Lime Butter Sauce for Dipping; VEGGIE LASAGNA, Layers of Pasta, Butternut Squash, Forest Mushrooms, Ricotta and Béchamel Sauce ; Canadian Walleye with a Panko Crust Served with a Jumble of Fingerlings, Roasted Fennel, Artichoke Hearts and Wild Michigan Ramps finished with a Spring Pea Coulis and lastly, but not least, Pan Roasted Swordfish Presented with a Three Cheese Biscuit Cobbler, Grilled Eggplant and a Basil-Mint Yogurt Vinaigrette. YUM!!!
WE LOOK FORWARD TO SEEING YOU AT THE BISTRO SOON!!
AND ALWAYS WISH YOU MILLION DOLLAR DAYS
HAPPY SPECIAL ANNIVERSARY WALT AND NANCY, HOW VERY COOL...
MARY, NIKI, PICO, PICASSO, Z, AND MADDIE
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