And, another fine week it has been. I’m pooped from Thanksgiving! I spent several days getting ready and then poof it’s over and I’m left with several more days of putting the house back “in order.” I’m not a fan of the meal in general as it is so carb intense, and, if you’re not careful, extremely high in calories. For easy food to cook there is certainly a lot of prep work and timing involved. Thankfully my sister Jo made the pies, they were great, stuffing and green bean casserole. I roasted 3 beautiful chickens and tried a new recipe, chicken confit, using thigh meat. Which was delicious. Everyone went home with lots of leftovers and I’ve already had a chicken sandwich with cranberry sauce for breakfast! A nice time was had by all including Niki and Pico who love when my nephews are over because they hold them and rub their tummies non-stop.
Last Saturday I joined 70,000 fellow Catholics at Ford Field for the Rite of Beatification of Solanus Casey a Capuchin priest and one of the few native-born North Americans to be beatified. Beautification moves Father Casey much closer to sainthood through the Church’s official canonization process. In 1929, four days after the stock market crash, he helped start the Capuchin Soup kitchen which was soon feeding between 1500 and 3000 people a day. He devoted his life to prayer and healing and was a patient and willing listener. Hundreds of people, from all over the world, come to see his tomb located at St. Bonaventure’s Monastery in Detroit. They leave tiny slips of paper with prayer requests atop his tomb. His legacy lives on and he is a model for the caring for those in need. One more miracle needs to be approved by the Congregation for the Causes of Saints to allow Father Casey the title of Saint. The service and mass were very moving and an once-in-a-lifetime opportunity.
Tomorrow is small business Saturday, wedged between Black Friday and Cyber Monday, it celebrates the 100 million hometown businesses that provide jobs and support to our communities. Buy small, buy local. I can attest to the fact that it is hard to “fight” the chains and big box stores. Know that we strive to do our best and provide personal and heartfelt service each and every day.
As we approach the holiday season remember your favorite someone with a DJB GIFT CARD. You can purchase in the restaurant of give us a call and we’ll be glad to get one in the mail for you. Also, we are filling up quickly with party reservations. If you’re thinking of celebrating at the Bistro make your reservation ASAP.
“Chipps” is in charge of Chalk Board Features this week and they are Awesome! For a Starter there’s a BLT Flatbread topped with Applewood Smoked Bacon, Vine Ripe Tomatoes, Basil Mayo and Chopped Spinach. Bistro Plates Include: Maple-Soy Glazed Grilled Noisettes of Pork Tenderloin over Maple Smashed Sweet Potatoes; Cajun Walleye Pan Roasted and Presented with Redskins and a Corn-Jalapeno Cream and a Bistro Favorite: Seared to Golden Sea Scallops over a Bed of Linguine in a Lemon, Garlic and Chive Butter Sauce. YUM!!!
WE LOOK FORWARD TO SEEING YOU AT THE BISTRO AND WISH YOU MANY MILLION DOLLAR DAYS.
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