And, another fine week it has been! Although, I must say, the weather is bone chilling. The poor pups have to get bundled up just to go out to do their “thing.” I keep a close eye on them as their little paws get so cold they can’t even move, at which point I scoop them up and into the warm house. The horses are very perky and, I think, enjoy the cold more than hot and humid. I wear several layers and peel them off as the ride goes on. It is amazing how much energy riding takes, mental and physical. Which, in addition to loving my ponies, is why I enjoy the sport so much.
The holiday season has arrived at the Bistro. “Our” team of Master Gardeners have once again transformed the planter boxes into beautiful works of art. All are graduates of the Master Garden Program offered through the MSU Extension Service. They attend classes that follow a 1000 page training manual and are then required to provide 40 hours of volunteer service. The mission of the program is to provide instruction in horticulture science to motivated and active adult gardeners who then educate others in their communities about environmentally and economically sound practices. It is no small feat to complete the class and I’m in awe of those who do so. They are certainly a dedicated group of men and women!
Last Sunday was the 10 year anniversary of Tom’s death. It is hard to fathom that much time has passed. I barely remember the first two years and lived in a fog for much of them. During that time I learned the meaning of resilience as I transitioned to running a business and household without my soulmate. I never would have been able to do it without the help of many people including family, friends and staff. And, then, the blow of a 30 day notice to empty out the Bistro to make way for Walmart. I had to rip apart, literally in some instances, everything that Tom and I worked hard to build over 18 years. And, my greatest sadness was the loss of 30 jobs that that the restaurant provided. Ultimately I found joy with the discovery of a new space for the Bistro, in re-connecting with Sharon who’s tenacity and hard worked helped to get it up and going in less than a year after closing and to re-hire 90% of my staff. I’m grateful that I had the resolve and persistence to not to let either loss defeat me and the strength to move onto thankful happiness. I know that Tom watches over us all with much pleasure as to how all has flourished.
With the holiday season upon us Sharon and I are once again offering below retail prices on bottled wine purchased for off-premise use. There are conditions…cash or check only, not all wines are included, full cases of one brand are ½ off while single bottles are ½ off plus $4. Also, Bistro Gift Cards are available in any denomination and never expire. Purchase at the Bistro or give us a call and we’ll send one out for you. Great for friends, family and staff!! And, don’t loose out, make those New Year’s Eve reservations now.
Sharon and crew have some great Chalk Board Features Per Se! For Starters there’s Dry Rubbed and Oven Roasted Lamb Ribs Drizzled with a Sticky Sweet and Tart Sauce and Accompanied with An Olive, Tomato, Feta and Tomato Salad. Bistro Plates Include: Pecan Dusted Walleye Sautéed and Presented with Savory Sweet Potato Pie and Wilted Swiss Chard; Grilled, Thin Cut Pork Chops Brushed with a Rosemary and Pear Syrup, Served with Acorn Squash Filled with Barley, Golden Raisins, Bacon and Carrots and Rainbow Trout Stuffed with a Lobster Cornbread Filling, Seared until Crispy and Accompanied with Buttermilk Mashers, Asparagus and Hollandaise Sauce. YUM!!!
WE WISH YOU MANY MILLION DOLLAR DAYS!!!
AND, LOOK FORWARD TO SEEING YOU AT THE BISTRO.
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