And, another fine week it has been! It is hard to believe that Thanksgiving is just around the corner. For me Thanksgiving Day has always been the start of winter and the holiday season. The reminiscences of past holidays are dear. Grandmother made the pies until my sister Liz took over the duties. What pies they were. Pecan, sweet potato and pumpkin. All still warm from the oven and topped with real whipped cream. Mom was up at the crack of dawn preparing the bird for roasting. Dad made the dressing which included everything but the kitchen sink. Then too all the little appetizers: bar cheese stuffed celery, big black olives (a must have for sister Kitty), Aunt Betty’s pickled beets and deviled eggs. I was in charge of the mashed potatoes, roasted acorn squash and a green salad. We ate well for days afterwards too finishing up the leftovers. My favorite go-to was a turkey, cold dressing, cranberry sauce and mayo sandwich. A Thanksgiving slider of sorts. So good! But, this year I’m breaking tradition and ordering “out.” Allison Costello, Executive Chef and Site Manager of the Capuchin Soup Kitchen and her staff, along with volunteers, are doing Thanksgiving Dinners to-go. I’ll still do the appetizers, a salad and roasted veggies, but will delight in having the Bird and Sides already made. Included are two pies and rolls from On The Rise Bakery.
The first observance of Thanksgiving in the United States took place on December 4, 1619 in Virginia. Thirty-eight English settlers had just arrived in the New Land, and their charter required that the day of arrival be observed yearly as a day of thanksgiving to God. It was two years later, in Plymouth, Massachusetts, that Thanksgiving took on the theme of a harvest festival. A harsh winter killed half the members of the colony the year before, but a good corn harvest the following fall encouraged the people to give thanks to God for the progress the colony was finally making.
So, in the spirit of the holiday I give thanks. Thanks that I am not homeless or hungry and have the ability to help those who are; grateful for all the wonderful opportunities that I am given on a daily basis; proud of a remarkable staff that strives to satisfy not only Sharon and me but each individual that walks through our door; glad for the old friends that we see each day and thrilled for all the new ones we’ve made over the years and so appreciative of your compliments – they kindle a fire in us to come back and do our best every day. Thank you!!! And, of course, thankful for my wonderful family, great circle of friends and my sweet pups and kind horses.
Sharon and crew have some great Chalkboard Features starting tonight. Sean is in charge and his Starter is a BUFFALO CHICKEN FLATBREAD: Spicy Chicken, Blue Cheese and Parmesan on a Thin Crust Topped with Spinach and Celery Leaves. Bistro Plates Include: JUMBO SEA SCALLOPS: Seared to Golden and Presented with Cheddar Mashers, Roasted Brussels and Hazelnut Butter Sauce; TRADITIONAL LASAGNA: Layers of Ground Beef, Italian Herbs, Ricotta, Béchamel and Marinara Sauces Baked till’ Bubbly; ONE # COWBOY STEAK: Bone-In Ribeye Topped with Grilled Onions and Mushrooms and Garlic Butter. Accompanied with a Loaded 2X Baked Potato; PARMESEAN DUSTED WALLEYE: Sautéed and Served with Asiago Polenta, Asparagus and a Zippy Tomato Relish. For Dessert BOURBON, PUMPKIN TIRAMISU. YUM!
WE WISH YOU MANY MILLION DOLLAR DAYS
AND LOOK FORWARD TO SEEING YOU AT THE BISTRO!
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