Welcome to the Bistro!

And, another fine week it has been! Where has the summer gone? 18 months ago we were just opening for lunch service and every-day-full-menu carry-out. I remember it was like treading water instead of swimming.  Now, it is “old hat.” Lunches are strong and carry-outs have evolved to be main-streamed into the regular kitchen orders. We were still doing the Let Mary and Sharon Cook twice a week then too. It was an interesting and challenging change after a year of being closed thanks to Covid. Now, today, it seems as if all has returned to a comfortable normal. We’ve removed the once-required protective barriers (and, thrown them out!!!) and are mostly mask free. There is still some staff that prefers to wear them and also guests, but for the most part they are gone. Life is good!

My garden is not producing much of anything other than rhubarb and even that is almost gone.  I do have lots of green tomatoes hanging and I’ve picked a few peppers. The basil is very productive so I will make some pesto for myself and bring the rest to work. 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 peppers and eggplant, and onions, and peppers and make an awesome herb olive oil of basil, oregano, chives and marjoram picked from the garden 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 Kos are doing great and I’m enjoying some good rides. We’re all happy campers.

 August 15th “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.  She was first and foremost an incredible business woman not conforming to what anyone wanted her to be; she was confident and over-the-top intelligent. I had the fortune 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.

Speaking of eating and cooking Diamond Jim Brady’s has provided amazing food and drink for almost 68 years! I give humble thanks to Jim and Tom who built the base of such a great establishment. We continue to strive to build on that legacy every day. I’m in awe of the history. A 65 seat bar evolved into the beloved Bistro and two other restaurants in Royal Oak and Ann Arbor created and developed by Tom’s son Tommy. Quite a history.


More on eating… Sharon and Crew have some Incredible Specials for the Weekend.

As a STARTER:
STEAK FLAT BREAD: Shaved Prime Rib, Fontina Cheese, Roasted Garlic and Mushrooms. Topped with Fresh Spinach and a Drizzle of Spicy Red Pepper Splash. 

BISTRO PLATES INCLUDE:
LINGUINE AND CLAMS: Chopped Clams in a Traditional White Wine and Garlic Sauce Tossed with Linguine and Topped with Steamed Pasta Neck Clams;

SKATE WING: This Delicacy has the Texture of Crab and Resembles Scallops in Flavor. Quickly Sautéed and Presented with a Wedge of Blue Cheese Tart, Haricot Verts and Blackberry Gastrique;

JAMBALAYA: Cornmeal Crusted Mississippi Catfish Fried and Served Over Cajun Rice Studded with Local Andouille Sausage, Pulled Chicken and “The Holy Trinity.”

Save Room for Dessert:
NUTTY ITALIAN: Amaretto Cheesecake Mousse Topped with Candied Almonds, Caramel and Lady Finger Dippers. YUM!!!


WE LOOK FORWARD TO SEEING YOU AT THE BISTRO
AND,
WISH YOU MANY MILLION DOLLAR DAYS!
 
XO, Mary, Maddie, Sophia, Z and Kos