Bistro Newsletter

I’m behind on my newsletter as last week I just posted about our Thanksgiving Sides TO-GO, so this will sound like a whirlwind of activity but it’s a few weekends combined. Tonight (Friday) is the last day to get your orders in… see the bottom of the newsletter for the Thanksgiving details.

The Hens and I gathered at my place for a last patio party before the November chill settled in. An outdoor fire, a batch cocktail of Dripping Springs Gin (thank you Karen Fain), Som Pineapple Vinegar Cordial (thank you Lisa) and a splash of Cava alongside a Spanish Board with Tinned Fish made for a perfect afternoon. The new card game “No Thanks” was well received by the girls. We love a good game that we can learn quickly, still chat as we play but has some strategy involved. Dinner took us to Beppe in downtown Royal Oak; with no reservations we were lucky to nab a bar seat at this tiny restaurant. Dinner was good with the Little Gem Salad with Green Goddess Dressing being the highlight. The two mile walk home was good for burning off our pasta dishes.

I stopped into Voyager two weeks ago for a little me time. Baked Oysters, an Autumn Salad and a funky dish of Squid & Shishitos were all delicious. I enjoy sitting alone at the bar, I always meet someone interesting. The girl next to me and I chatted books, her recommendation “Sunburn” by Chloe Michell Howarth, my recommendation “The Secrets of Strangers”, given to me by my sister Karen.

Speaking of Karen, she is in town for Thanksgiving… the first time in over 15 years! We’ve been on the go since she arrived last week. She and I stopped in Franklin to visit the cider mill, she said she hadn’t been to a Michigan cider mill in nearly 30 years?!?! Warm Cider, Old Fashioned Donuts and a variety of apples to compare flavors. Karen later made a nice Crumble for us to enjoy. We drove through the neighborhood admiring the houses and just catching up. My middle sister Christine, her hubby Scott and Mom joined us for a drink in the Speakeasy at the War Memorial in Grosse Pointe followed with a brief tour. Once the home of Russel Alger, it was donated to the city and became a branch of the DIA, blossoming into a permanent military memorial from WW2 and finally became a community cultural center. Now the venue hosts everything from weddings to candlelit concerts.

I took Tuesday off, and Karen and I enjoyed an afternoon at The Schvitz. I treated her to her first Platza in the Banya. A Platza treatment is a form of Russian massage with oak leaves soaked in very hot water. Lilly is the house practitioner and she is amazing. She walks you through her process, explaining everything before you climb up to the top of the sauna where the heat is at its highest. She offers you a cool towel for your head and applies just the right amount of pressure and heat to get your blood circulating. Deep pressure mixed with “the beating” of the branches and a firm scrub with scented soap is a very intense and intimate experience. Lilly’s energy is warm, open and comforting… until she shocks you with the cold hose! Whoowee! Then she guides you into the cold plunge pool and allows you to float while she monitors your breathing and your brain is just completely turned off at this point. Lilly finishes off the treatment by wrapping you in a warm towel with a cold drink of ice water. It is hard to describe the feeling your body goes through during this transition. There is a euphoria, a release and an ease back into reality with completely relaxed muscles.

Especially after the holiday craziness, I can’t recommend The Schvitz enough.

Treat yourself.​

Cheers,
Sharon

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It’s that time of year…   

THANKSGIVING SIDES TO-GO

LET US DO THE COOKING!!!!
Everything, but the turkey….
 
Please call 248-380-8460 to place your Thanksgiving orders by Friday November 21st. Ask for Sharon.
 
Turkey Gravy… 18$ Quart… 9$ Pint
Traditional Bread Stuffing…24$  2# aluminum tin
Buttermilk Mashed Potatoes… 24$  2# tin
Maple Smashed Sweet Potatoes… 26$  2# tin
Glazed Veggie Rumble (Butternut, Carrot, Brussels, Apples, Red Onion)… 29$  2# tin
Fresh Cranberry-Orange Relish… 12$ Pint
 
The 2# tins are the large aluminum containers that we use for our regular carry-outs. They feed approximately 3 (if you like leftovers) or 4 if you plan on eating every last bite!
 
9 inch Pumpkin Pie (you provide the whipped cream)…  25$
 
All orders must be in by Friday, November 21.
Pick up on Wednesday, November 26 anytime between noon and 8 PM. All orders need to be paid with credit card at the time of ordering.
Heating instructions included
 
We are closed Thanksgiving Day.
 
Happy Thanksgiving!
Sharon & Crew
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