Bistro Newsletter

January 13, 2023
Greetings friends,
As my role changes here at the Bistro so does the job and duties of many others. Probably the most impact my new ownership has had is on Max my sous chef. Sous, means second in command, and in reality often has a more hands on position then the chef herself.

Meet Max Schornack:
Max is a graduate of the Art Institute in Culinary Arts and has a bachelor’s degree in business. At our initial interview he described himself as a “cashew” when I asked about his culinary influences. I had never heard this term before… Max said “My mom is Jewish & my father Catholic” He blended the two backgrounds together and came up with “cashew”. His sense of humor is almost as good as his cooking. Max remembers his Bubby making matzo ball soup and kugel and his grandma making city chicken and golabki. Max worked for the Bistro as a line cook for a few years and then went on to be the Chef of his Uncle’s place The Mason Jar in Lambertville where he elevated the menu from a Bar & Grill to a destination spot. Additionally, Max hand built a brick oven pizza, put it up on a trailer & is the proud owner with his friend & fiancé of That’s That Pizza Cart. He is available for parties, pop-ups & festivals. You can find him next Sunday the 22 at Brooks Brewing in Ferndale. His pizza is stellar!  
Max always was around whenever I needed an extra hand in the kitchen and his name stayed on the schedule for several years… just because! He rejoined the Bistro as my Sous Chef in 2020 and I couldn’t be happier. He is very intelligent, has an excellent palate and sophisticated cooking skills. Max is extremely hard working and is loved by EVERY member of our staff. He is laid back, funny yet totally professional. He loves his many friends, his dog Juliette & his amazing fiancé Nicole. Max enjoys travel & recreational activities. A true gem in our little Bistro.​

He also has a killer playlist in the kitchen.
Be sure to say “Hi and thanks!” to Chef Max when you’re enjoying your next meal at the Bistro!


~ Chalkboard Features January 13 & 14, 2022 ~

DRINK SPECIALS
Maison Darragon Vouvray 2019 Chenin Blanc    9/36
  Macintosh Apple Martini Apple Crown Royal, Apple Pucker, Cranberry, Ginger Sugar Rim  12

BISTRO PLATES
All Bistro Plates are served with a choice of Caesar or DJB House Salad

Monkfish Saltimbocca aka poor mans lobster; Cut into Medallions & Sauteed with Prosciutto, Fontina Cheese & a Sage Jus Lie. Presented with Soft Style Polenta & Stewed Italian Style Beans (Cannellini & Lima).  26  
~ Suggested Wine: Maison Darragon Vouvray ~

Vegetarian Risotto Slow Cooked Arborio Rice with White Wine, Zucchini, Forest Mushroom & Fetra Cheese. Finished with Roasted Red Pepper Coulis.  21  
~ Suggested Wine: Maison Darragon Vouvray ~

Beef Short Rib Boneless Short Rib Slow Braised in Red Wine & Rosemary until fork tender. Presented over Roasted Garlic Mashed Potatoes with Crispy Onion Rings & Natural Jus.  29
~ Suggested Wine: The Teacher Cabernet ~

Cracker Crusted Haddock Similar to cod; Baked with Buttery Crackers & served with Ranch Style Fries, Cool Cucumber Salad & Tabasco-Old Bay Remoulade.  24  
~ Suggested Brew: Stone Bueanaveza Salt & Lime Lager ~
 
SWEET
Apple Pie with Streusel Topping, Salted Caramel Gelato & Warm Caramel  9