Welcome to the Bistro!
What a sad week it has been with the invasion of Russian troops into the Ukraine. I can’t imagine how frightening it is for the people having to move out of their beloved country. Or, for those trapped in basements or bunkers without food, water, light or sanitary provisions. How long can they hang on? This will change our world once again. Two years of Covid and now a war that could escalate at any time. I am very grateful to be in the U.S. and a proud to citizen. I pray that this will be over soon and not get any worse. And then there is the reminder that two years ago today, 3-10-20, the first cases of Covid were identified in Michigan. Six days later we’d be in total lock-down the day before the huge St. Patrick’s Day celebrations were to be held. I certainly never thought it would last longer than a couple of weeks. What a devastating era it has been, and, will continue to be. The good news? We made it and business is steady and reliable. We are so fortunate to have such great guests and awesome staff. I am, we are, all very lucky people.
The last few days have been glorious with my furry buds. Riding the horses and doggie walks are so much nicer when there’s sunshine. Maddie, Sophie and I did our “walk” around the yard today as the road is a wet muddy mess. It was just as fun and so great to see the crocus blooming and magnolia tree in starting to bud. It was two years ago today that I went to St. Pete to visit for a few days and bring mom home after her winter stay there. She played golf the day before and was a trooper helping me with bringing Sophie to her new home. I can’t believe “Sof” has been here 2 years. She’s a dear and Maddie and she are total buds.
I can’t wait for the “spring forward” on Sunday. We’re moving in the right direction. Spring Forward was first implemented in 1916 by Germany and Austria-Hungary to help conserve energy during wartime. Most of Europe soon followed suit and the US implemented Daylight Saving Time (DST) in 1918. After WW1 it was used sporadically until the 70’s energy crisis when it was re-introduced. DST is considered controversial now as our energy habits have changed, for the better, since it was first used. Remember to move your clocks forward one hour before going to bed Saturday night. It is also a good time to change batteries on smoke and carbon monoxide alarms.
Thursday is St. Patrick’s Day; a day to honor Ireland’s patron saint. It is said that St. Patrick drove off all of the snakes, which were a tremendous population, from the Emerald Isle. In present time the day is an excuse to drink a few stouts and eat lamb stew or corned beef and cabbage.
Ireland is a country of limited resources and a peasant background. Economic factors dictate the use of inexpensive and simple food products. An Irish proverb says “the newest of food and the oldest of drink.” Ireland boasts fresh food from its bountiful supply of produce and livestock. Simple food becomes simply splendid.
Onions, leeks, garlic, cabbage and carrots are some of the most common crops. Watercress and sorrel are used with the same frequency as iceberg lettuce in the U.S. What a delightful difference: greens with a taste. Potatoes were brought to Ireland around the 1600’s. The Irish were the only people in Europe that ate the tubers. Other foodstuffs, particularly dairy products, meat and fish are top quality. The bacon is meaty – not all fat. The oatmeal is in-comparable (I’m really lucky that a friend from the Bistro brings me some he imports from the “old sod”) and, the lamb has a special sweetish flavor thanks to the green grass of Ireland. Join us for some Corned Beef and Cabbage, Guinness Beef Stew and Lamb Burgers on Thursday.
Sharon, Max and Crew have some Incredible Chalkboard Features Starting Tonight.
As a Starter:
EDAMAME HUMMUS: Edamame Puree with Tahini, Lime and Spices. Topped with Green Onion, Sesame Seeds and Crispy Wonton Dippers.
BISTRO PLATES INCLUDE:
PAN ROASTED WALLEYE: Seared and Oven Finished. Served with Caper White Wine Sauce over Brown Rice with Braised Forest Mushrooms and Caramelized Onion;
CHICKEN PASTA BOWL: Basil Marinated Chicken Breast Grilled and Presented over Cavatappi Pasta Tossed a Tomato-Almond Pesto, Roasted Red Peppers, Artichokes, Blistered Grape Tomatoes and Fresh Mozzarella, Last, not Least:
PERUVIAN SEA SCALLOPS: Pan Seared and Served over Rice Tossed with Peas, Butternut Squash, Yellow Peppers, Cilantro and a Slightly Sweet and Spicy Coconut Aji Amarillo Sauce. YUM!
WE WISH YOU MANY MILLION DOLLAR DAYS AND LOOK FORWARD TO SEEING YOU AT THE BISTRO!!
XXOO, Mary, Maddie, Sophia, Z and Kos
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