And, another fine week it has been.
It was just a year ago that the mask law was lifted for those fully vaccinated and the capacity increased to 50% from 25%. We’ve been awesomely busy ever since. So much has transpired since then. Two years ago I applied, and received, from the city of Novi, a permit to add an extra 12 tables outside. They, and the Let Mary and Sharon Cook program, were the Bistro’s saviors, providing enough income to pay the bills. Let Mary and Sharon was retired but the 12 tables remain. In July we were able to open to 100% capacity if we followed health department guidelines, tons of them, and the most glaring were the “germ shields” we were required to install. They were just recently taken down and it is nice to have a clear view of the whole inside once again. I would say that about 25% of our guests and employees are still wearing masks. Whatever makes each of us comfortable. We’re back to traveling big time, out to movies and the theater again, to concerts and eating out. The bottom line is we have adapted to a “new normal.” We’ve weathered a storm, no hurricane, and are looking forward navigating what comes our way next. It couldn’t have been done without the dedication you’ve showered upon us and the hard, hard work, loyalty and perseverance of our incredible team. Thank-you to everyone who got us through hell and back! What a ride it has been!
The weather has been great for the gardens as they are growing in leaps and bounds. Tomatoes seem to add inches a day and herbs are ready to use. I should have some garlic scapes soon and will make pesto. The blossoms on the chives are great additions to salads, stir-fries and frittatas. They are also nice as a small bouquet on the kitchen island, simple and earthly fragrant. Maddie and Sophia are digging “their” new deck and so am I. Z and Kos are in the pasture for hours any day it isn’t raining. Concerts and the Milford Farmer’s Market have resumed for the summer and there were a good amount of vendors yesterday. Produce is beautiful, a great selection of cheeses, bread and home-raised beef, eggs, pork and chicken. The concert was packed! Life is good.
Tuesday, June 14th, is Flag Day which commemorates the adoption of the U.S. flag in 1777. The flag has been modified 26 times but still has 13 alternating red and white stripes, representing the 13 British Colonies who declared their independence from England, and a white 5-point star on a blue background for each state. Although it is not a national holiday it’s celebrated as such in many states. It is also the day the American Legion posts throughout the U.S. dispose of worn and tattered flags “in a dignified way, preferably by burning.” Also, all flags used to adorn graves at Veteran’s Memorial cemeteries are destroyed on Flag Day. The United States Army also celebrates its birthday. I always change faded flags throughout the year, I fly 3, rejoice in their beauty and am reminded each and every day of the wonderful country we are so fortunate to live in.
Sharon and Crew have some Awesome Chalkboard Features beginning tonight.
For a STARTER: BUFFALO SHRIMP: Florida Rock Shrimp Lightly Battered in a Buffalo Sauce Spiced Tempura Batter with Blue Cheese Dipping Sauce.
BISTRO PLATES INCLUDE:
LAMB RAGU: Ground Lamb with Onions, Garlic and Anaheim Peppers Slow Braised with Red Wine, Flame Fired Tomatoes and Herbs. Tossed with Gemelli Pasta and Sprinkled with Italian Cheeses;
CANADIAN WALLEYE: Pan Roasted with Savory Summer Tomato Cobbler and A Chilled Cucumber Salad in an Herb Vinaigrette and Last, not Least
PAN ROASTED SEA SCALLOPS: Presented over Roasted Red Pepper Polenta, Skinny Green Beans and a Zippy Tomato Relish. YUM!
WE LOOK FORWARD TO SEEING YOU AT THE BISTRO
WISH YOU MANY MILLION DOLLAR DAYS!
XXOO, Mary, Maddie, Sophia, Z and Kos.
Certified Executive Chef and Owner of Diamond Jim Brady's Bistro