And, another fine week it has been. St. Pat’s weekend was fun... great to see so many of you. I will have to say though, the State and Michigan game cut into business big time. I don’t really get the whole March Madness thing. After listening to a National Public Radio blurb on it I’m amazed at what it costs employers, in loss of business and productivity. It has become a Super Bowl on steroids. Don’t get me wrong, I certainly have admiration for the players and coaches. Those young men are far ahead of most at their age in handling pressure, being professional and in the spotlight. It is intense at the least. And, I admit, you’ll catch me watching our home teams whenever their playing.
Sharon and I spent a part of the day together at the Gordon Food Show Wednesday. We buy a portion of our daily staples from GFS and are very satisfied with the service and relationships we’ve built over the years. Meat and seafood are purchased from other purveyors as they are more to our liking. We are on a mission to change our china and had lots of opportunity to look at some exciting options. One of the best things about the show is the seminars they offer. We did 2, current trends and another on management. It was awesome to spend the time together, which we rarely have the opportunity to do out of the Bistro. And, we always “run-into” industry friends from near and far which is so fun. We are in agreement that a “some-city-trip” is due for some R&D. Chicago, New York, Napa, Atlanta???
Welcome spring… we’ve reached the point in the year that night and day are equal in length. It has been a hard transition for me to do the spring forward… I’m used to jumping out of bed at 6-6:30, no alarm and “hitting the hay” about midnight. All that has changed this year. It’s hard to be sleeping by my usual time and awake as early as I like. Niki and Pico however are on their usual schedules, the hour time change has not affected them in the least. So, they are my alarm… early to get up, ready for bed at the normal time. And with the nicer weather they love getting back to their park walks. I can let Nik off leash and she just trots alongside me. Pico has a long, long lead on. I don’t trust him for a second if a deer or horse crosses the trail. And, heaven forbid if there was a possum, raccoon or skunk that slunk by. Nope, he stays on a leash…don’t want to do a tomato juice skunk wash, thanks.
Sharon and crew have some great Chalkboard Features as Usual!!! Travis was in charge of prepping all the components, which takes hours. For instance the Garlic, Kale and Spinach Filled Chicken Breast had to be stuffed, the Cornbread, Bacon and Butternut Squash Stuffing Made as did the Country Style Onion Gravy. Pan Roasted Thai Red Snapper is Accompanied with Coconut Green Rice, Stri-Fried Veggies and Yellow Curry Sauce; Canadian Walleye is served with a Warm Redskin, Pea, Pistachio Potato Salad tossed in an Arugula and Lemon Mint Vinaigrette and for our Veggies a beautiful Vegetarian Plate Higlighted with Zucchini and Summer Squash Stuffed with Artichoke Barley “Risotto” set in a Pool of Roasted Red Pepper Coulis. YUM!!!
We Wish You Many Million $$$ Days
Look forward To Seeing You At The Bistro!!!
Mary, Niki, Pico, Picasso and Z
Certified Executive Chef and Owner of Diamond Jim Brady's Bistro
Monday: lunch 11-4, dinner 4-10
Tuesday: lunch 11-4, dinner 4-10
Wednesday: lunch 11-4, dinner 4-10
Thursday: lunch 11-4, dinner 4-10
Friday: lunch 11-4, dinner 4-11
Saturday: lunch 11-4, dinner 4-11
Sunday: brunch 11-4, dinner 4-9