WELCOME TO THE BISTRO!!
A 60 Year Tradition…
And, another fine week it has been. Other than the cold that is. My poor pups run in and out like lightning. Their little foot pads can’t stand more than a couple of minutes and whoosh… their ready to come in. I’ve tried the doggie boots to no avail. No way they say. It is a triumph to get their coats on. The minute I pick one up they’ll both disappear. It is a challenge for all of us to bundle up and go out into, right now 3 degree temperature. I feel their pain. And my big boy Picasso is wrapped up in 2 heavy blankets to keep warm. The challenge for horses now is not only keep them warm but to make sure they have warm water (heated buckets) and additional food. They are eating like crazy to keep their bodies at a good weight as the cold burns calories at an amazing rate. Pico weighs 1450#, he is big, but can loose his body mass fast in cold weather as this. The horses don’t go into pasture and I can’t ride so it’s a loose-loose for them. So, we have nice visits in his stall or a light work-out in the arena on a lunge line. My animal buds are amazing. I’m so lucky and love to hear about your pets too. It is wonderful conversation.
A couple of good furry friend quotes:
“Animals are such agreeable friends; they ask no questions, they pass not criticisms” George Eliot (1819-1880)
“The greatness of a nation and its moral progress can by judged by the way its animals are treated.” Gandhi (1869-1948)
The top 20 food trends were just published in several of my restaurant periodicals and local, vegetarian, natural-minimally processed foods, mini desserts and regional beer and artisan spirits top the list. We have followed these “trends” for 60 years. Tom’s father, Jim, was adamant and unrelenting in his pursuance of the finest food and drink he could procure. Tom was the same, and Sharon and I preserver the tradition. We only buy and serve food that we’d eat. And our staff is just as picky. They, like you, drive us to be the best at what we do, good food and service. I was disappointed that service was not listed as a trend… it should be, and Sharon and I am very proud to receive the compliments on our wait staff and culinary staff. THEY ALL ROCK!!!
Check out the Chalkboard Features including Florida Grouper, Cornmeat Crusted Catfish, Bourbon & Mustard Glazed Pork Chops and A Veggie Gratin. Lots of new media posts too! Channel 4 on Monday was so great. As was Channel 2 last week and printed press mentions.
WE ALL LOOK FORWARD TO SEEING YOU AT THE BISTRO!!!
AND, MAKE EVERY DAY A MILLION DOLLAR ONE.
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