Welcome to the Bistro's New Newsletter
January 6, 2023
For those of you who don’t know me… I’m Sharon & I am the “new” owner of our awesome lil Bistro. I’ve been the Chef & Managing Partner with Mary for the last 11 years, so I hardly feel new, but I will say full ownership is definitely different. I have lots more work to do behind the scenes in the office, I have a huge responsibility to my staff to make this work and I feel an even greater obligation to you, my hungry thirsty friends, to keep this awesome tradition alive and well.
I have a culinary degree from Schoolcraft College, worked in large kitchens like the Rattlesnake Club, tiny but amazing places like Emily’s of Northville (under Chef Rick Halberg’s expert cooking) and was Executive Chef of Streetside Seafood in Birmingham for over 12 years.
But I’m going to circle back to when I was in my early 20s and I worked for Tom & Mary at the “old Brady’s”, back by the movie theater, here in the Town Center. I was just a kid and SUPER excited to be working for one of Michigan’s only female Certified Chefs. Mary, as one of my instructors at Schoolcraft, encouraged me to join our competitive culinary team. She gave me old recipes from her family, recipes from the Bistro that went back to the 50’s and I even remember the day she showed me how to break down a leg of lamb. Under her critical eye, I learned many culinary skills but one of the greatest lessons Mary taught me was to allow people to try, fail and try again. She always gave me the freedom to come up with fun new menu ideas and encouraged me to be adventurous. She also loved me enough to allow me to make mistakes, learn and move on. Mary will always be my top mentor and I know I have large shoes to fill but I am confident and thrilled to be here to make it happen.
Now for Tom Brady… what can I say? He was always a gentleman. He kept an eye on the older guests from 7 Mile, made new people feel like regulars and looked out for his staff like they were his own kids. His ability to make a person feel welcome in the Bistro is something I strive for. I genuinely enjoy chatting with all of you, swapping stories, sharing ideas, and just catching up. Seeing how impactful the Bistro has been to some of you really makes me feel like we’re doing something pretty special here. I hope we’ve made you feel like family.
Like Mary & Tom, I LOVE my staff and appreciate them beyond words. I have been in the” trenches” with them for 11 years. They work their butts off, have each other’s backs and they really care about you as the guest. The ladies out front try so hard to please all of you… they welcome you warmly at the front door, time your dinners, shake your drinks, clear your table and share their lives with you on the daily. My kitchen crew especially has my heart. Stressful, hot, fast and sometimes furious, my guys & ONE gal make it happen EVERY day. Hopefully you’ll still see me in the kitchen as much as the dining room. I never want to leave that aspect of restaurant life. It’s too much fun! Crazy stressful sometimes but I get to swear like a sailor, joke like a teenage boy and generally let loose like I can’t quite “properly” do in the front of the house…. Oh and be creative and cook. ;^)
On that note… you’ll never probably see such a long newsletter again. I’m not a writer. But I do enjoy sharing and entertaining. So look forward to hearing about new restaurants I visit, dinner parties I throw, places I’ve been and maybe a few stories about my crazy family and my amazing Mamma, Sandra. I might even sneak in a story about my husband Michael & our dog Brisket occasionally. I look forward to introducing you to some of our staff more thoroughly, sharing recipes and general tales from the Bistro. Expect lots of pictures, less words.
I’m truly honored and super excited to be at the helm of such a cool place
~ Chalkboard Features January 6 & 7, 2022 ~
Tenuta Sallier de la Tour Nero d’ Avola 2019 Sicily 9/32
Nicolas Idiart Blanc de Blanc Loire Valley, France 9/36
Hat Trick Jar Layers of Crushed Pecans, Chevre Cheese & Sweet Pepper Chili Jam with Crisp Flats & Buttery Crackers
All Bistro Plates are served with a choice of Caesar or DJB House Salad
Pork Tenderloin Medallions of Pork Grilled & served with a Wedge of Two Potato Gratin (Idaho & Sweet), Broccolini & Brandy Peppercorn Sauce. 25
~ Suggested Wine: Desert Wind Merlot ~
Beef Empanada Homemade Pastry Dough Pockets Filled with Seasoned Ground Beef, Peas & Carrot. Set in a Pool of Ancho Chile Cream Sauce topped with a Corn & Black Bean Relish. 24
~ Suggested Brew: Stone Buenaveza Salt & Lime Lager ~
Pretzel Crusted Arctic Char Schmeared with Dijon Mustard, Topped with Crushed Pretzels & Oven Roasted. Presented with Cheddar Potato Pierogi & Braised Red Cabbage. 26
~ Suggested Brew: Reissdorf Kolsch ~
AFTER DINNER COCKTAIL
Hotty Hot Hot Local Roasted Coffee, Tia Maria, Chambord, Raspberry Drizzled Chambord Whipped Cream 12