Greetings from the Bistro, August 14, 2020
And, another fine week it has been! We’ve opened for lunches and each day we see our “lunch crowd” returning. Thanks to the totally magnificent weather our outside seating is nearly always full. And, the Wednesday’s Let Mary and Sharon Cook are ramping up too along with the every-day-full-menu carry out. Life at the Bistro is getting better day by day. I guess we’re getting used to the “new normal.” Come the fall we’ll have to “re-invent” again. Sharon and I have a few concepts that we’re working on. I’ll keep you posted as they develop.
My garden is not producing much of anything other than rhubarb. (I just put 4 pies in the oven!) I do have lots of green tomatoes hanging and I’ve picked a few peppers and baby eggplants. I’ve had to buy, from the Milford farmer’s market everything else. I’m not thrilled with any of the tomatoes I’ve gotten but the corn is so good. I try, on Sundays, to cook pretty veggie orientated so that I have options to be vegan on “Meatless” Mondays. So I will grill the eggplants and peppers from the garden and make an awesome herb olive oil of basil, oregano, chives and marjoram to drizzle over them. A few slices of rubbed-with-garlic and grilled sourdough and a sprinkle of garbanzos will round out the dinner. I’ll roast some Michigan corn and try a recipe I saw recently that has corn off-the-cob, avocados, radishes, parsley, heirloom tomatoes and diced red onion. The dressing is a Lime Jalapeno Vinaigrette. Sounds good to me. Left overs are great tossed with rice noodles and tofu. The pups’ love, love, love hanging out in the yard. I have to give treats to get them to come inside. The big guys Z and Picasso are doing great and I’m enjoying some good rides. We’re all happy campers.
Tomorrow, August 15 will be Julia Child’s 108th birthday. Julia introduced American cooks to the sometimes not-so-simple techniques of French cookery with her 1961 book Mastering the Art of French Cooking. I was fortunate to meet her at a food writer’s conference at the Greenbrier in the late 80’s. She was very approachable and kind. I carted all the books I owned written by her with me to have her sign, which she did graciously. Julia’s TV series, the French Chef, ran for 10 years and won the first Emmy award for an educational program. I, thanks to Tom’s diligence of recording VHS for me, have the luxury of watching it whenever I please. (Yes, I still have a combo vhs/dvd player in my workout area. )It was also the first to be captioned for the deaf. She won a Peabody, National book Award, Library of Congress Living Legend and the Presidential Medal of Freedom. Oh, yes, one more, our chalk drawing of her eating a DJB Burger hanging in the Bistro!
Reflecting on her life she said “thinking back on it now reminds me that the pleasures of the table, and of life, are infinite – Bon Appetite!” Too Chez Julia!
You certainly afforded a generation the knowledge of eating and cooking.
Sharon and crew have some great Chalkboard Features Per Se!
The Drink Feature is a JAMES BOND VESPER MARTINI with Hendrick’s Gin, Ciroc Vodka, Lillet and a twist of lemon.
The SAMMY IS A MUFFULETTA: A New Orleans’s Classic Layered with Mortadella, Soppresata, Prosciutto, Fresh Motz, Roasted Red Peppers and an Olive Salad on a Warm Ciabatta Bun.
BISTRO PLATES INCLUDE:
EAST COAST HALIBUT: Pan Seared and Presented over Green coconut Rice with Sautéed Summer Squashes and Red Bell Pepper. Finished with a Mango Strawberry Relish;
12 OZ. BONELESS PORK LOIN CHOP—THIS ONE’S FOR YOU DARCY: Grilled to our Liking, Basted with Bourbon Butter and Accompanied with Sweet Potato Gratin and Sautéed Cinnamon Apples and Caramelized Onion and Lastly, Always a Favorite
JUMBO SEARED SEA SCALLOPS: So Sweet! Served with a Red and White Quinoa Pilaf Garnished with Roasted Tomatoes, Pine Nuts, Spinach, Garbanzo Beans, and Golden Raisins. Drizzled with a Basil Oil and Balsamic Reduction.
FOR DESSERT—RHUBARB CUSTARD PIE! YUM!!!
WE LOOK FORWARD TO SEEING YOU AT THE BISTRO AND
WISH YOU MANY MILLION DOLLAR DAYS!!
Mary, Maddie, Sofie, Picasso and Z