Bistro Newsletter

I hope everyone had a great Father’s Day weekend! Mine was exceptional… I spent the long weekend with my Pickled Hens up North. Getting 8 busy women together is not an easy task, but oh so worth it. I love these ladies. The laughter we create soothes my soul. We entertained ourselves with games, books, bonfires, boat rides, naps, paddleboards, puzzles, champagne, wigs, jet skis, cocktails, more wigs, shopping, hikes and lots of amazing food.

SATURDAY Linner: Lamb & Vegetarian Empanadas (SJK)
Salad (JK)
Dinner: Mediterranean Snack Board (SJK)
Labneh, Warm Olives, Baked Feta, Hot Honey, Manchego, Prosciutto, Crudité

SUNDAY Breakfast: Cheggy Bread (eggs & cheese), Berries, Melon (SN)
Lunch: BLT eggs and avocado (JK)
Dinner: Asian Walleye… Basmati Rice, Miso-Coconut Sauce, Crunchy Peanut Slaw (SJK & a Sous Chef)

MONDAY Breakfast: Grazing Board, Scones, Fruit, Yogurt, Granola, Hard Boiled Eggs, Lox, Bagels (SN & SJK)
Lunch: Shawarma Chicken, Salmon over Green Veggie Salad (SN & a Sous Chef)
Dinner: Fresh Rolls (JA & a Sous Chef)

TUESDAY Breakfast:  Sausage Breakfast Pastry Strudel (LK)
Lunch: Leftovers
Dinner: Chef Ken’s Morel Mushroom Dinner (KEN)

WEDNESDAY Breakfast: Waffles (Birdie & a Sous Chef)

With some amazing cooks in the group, we ate well. Most of the food came from the local farmer’s market. The walleye, lettuces, strawberries and morels were some of the highlights.
I’ll let my pictures tell the rest of the story.

Cheers,
Sharon ​