Welcome to the Bistro!

​And, another fine week it has been. Sharon is home safe and sound from an awesome trip to Italy. She’ll be glad to share her experiences and I’m sure we’ll reap the benefits in some new wine selections and culinary revelations. Speaking of which, the new fall menu will debut in a few weeks. Most important to many of you the Crusty Mustard Chicken WILL BE BACK!!  I don’t think we’ve had so many requests for a dish in a long time. I’ll update as we get close.  Also, our new sign was installed today with the addition of “Bar” and LED lighting. It is so much easier to see, technology is a wonderful thing!
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​The patios have been totally full for the last couple of days thanks to the Indian Summer weather. We haven’t had to turn on the heaters yet with the sun warming the spaces. Some days last week it was busier outside than in.  The pups have sure enjoyed the warm afternoon walks with Angelo, their dog-walker magnificent, and Picasso and Z are feisty and happy with the cooler mornings.   The garden is in “winter mode” and the last of the tomatoes are harvested, basil is done and only the hardy herbs, parsley and sage, are in good shape.  Last night I made a great omelet with lots of chopped parsley, green onions and a few slivered almonds. That along with a few just picked cherry tomatoes tossed in a bit of EVVO was a very enjoyable, easy dinner.  There are still tomatoes available at the road side stands and I’m including a fresh tomato soup recipe that is killer and freezes easily. Think New Year’s Day feast: Summer Tomato Soup, Grilled Fresh Mozzarella Sammie and a simple salad. 
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​​Mary’s Fresh Tomato Soup
 
2# Tomatoes, Quartered
½ Large Onion, Diced
4 Cloves of Garlic, Chopped
2 Sprigs of Basil
1 Stalk of Celery, Diced
1 Carrot, Diced
3 Cups Veggie or Chicken Stock
Knob of Parmesan Rind – Can buy in some cheese sections – Kroger. Adds great flavor

1. Sauté onion, garlic, celery and carrot until lightly golden.
2. Add tomatoes and basil, allow the tomatoes to soften and emit juices.
3. Add stock, parmesan rind and basil. Simmer until all veggies are fully cooked.
4. Puree to your degree of likeness. I prefer chunky.
5. Season to taste.

 
I love a plop of Chevre and drizzle of EVVO or truffle oil over the top.
Freezes easily and keeps a few months. Well worth the effort.  Enjoy.
 
Chalkboard Features are Awesome and were written and designed by Mike Chipps, sauté cook extraordinaire. The Veggie Starter is an Heirloom Tomato, Grilled Zucchini, Basil and Feta Flatbread. Bistro Plates Include: Shrimp Amandine – sautéed with Toasted Almonds & Amaretto, Served Over Herbed Rice with Caramelized Brussels Sprouts; a Grilled 10 Ounce NY Strip topped with Jumbo Lump Crab Béarnaise – Accompanied with a Stuffed Portobello & Crispy Shoestring Potatoes; Walnut Crusted Walleye Presented with Buttermilk Mashers, Green Vegetable Tangle and a Drizzle of Frangelico Cream and as a finale; Roasted Pork Tenderloin, Forest Mushroom Risotto and a Bourbon Butter Sauce. YUM! Can’t wait for Show and Tell!
 
 
WE WISH YOU MANY MILLION DOLLAR DAYS!
 
XO,
 
Mary, Niki, Pico, Z and P!