And, another fine week it has been! It is hard to believe that Thanksgiving is just around the corner. I am host this year to a small family group of 6. They’re all heading to the parade while I get dinner ready. Niki, Pico and I will watch it on TV as we cook away. Instead of turkey I’m opting for organic, hormone frees chickens. Everything else will be traditional fare. 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 reading 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. So good!
New menu items debuted earlier this week and have been received well. There is a Gluten Free Cauliflower Crust Flat Bread with 5 Cheeses; two new salads: Black Beluga Lentil with Spinach, Roasted Tomatoes and Grilled Haloumi Cheese and a Baby Kale, Arugula, Manchego Cheese, Marcona Almonds, Pear and Prosciutto; two new sandwiches: NOLA Muffuletta chock full of Salami, Mortadella, Prosciutto, Mozzarella and Olive Salad and a Vegetarian Sloppy Jo and one new Bistro Plate: Linguine tossed with Applewood Smoked Bacon, Brussels Sprouts, Squash Puree and Parmesan. Whenever we do a menu update Sharon and I go back and forth as to what goes, what stays, what comes back and what to add new. It isn’t an easy task and we have to keep our personal likes and dislikes out of the equation. And, all the items then need to be prepped, order sheets changed, new menus printed and the computers updated. It is a huge task.
Sharon and crew have some great CHALK BOARD FEATURES starting tonight as well. As a Starter there’s Thick and Juicy Fried Clam Strips with Homemade Tartar. Bistro Plates Include: Pulled BBQ Pork Tacos with Cheddar, Roasted Tomato Salsa, Black Beans, Rice and Avocado Salad; Roasted Grouper Served over a Hash of Fingerling Potatoes, Golden Beets, Parsnips and a Drizzle of Herb Coulis and Lastly DJB Lasagna: Layers of Ground Pork and Beef with Onions, Garlic and Oregano, Cheesy Béchamel, Ricotta, Spinach and Zippy Marinara. YUM!!!
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 and my sweet pups and kind horses.
With much respect to our staff we will be closed Thanksgiving.
From the Bistro to your homes we wish you much Peace, Happiness and Many Million Dollar Days!!!
WE 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