And, another fine week it has been. Sunday marks the five year anniversary of being in our “new” space. And, what a year 5 years it has been. Sharon and I wonder where the time has gone. Our heads spin thinking about everything that has come to past. The best part has been seeing all of the familiar faces and meeting a whole new group of people to boot. Looking around we remember how exciting it was to have the initial “demo” of Baja Fresh done and to watch as the space took on our personalities. We count ourselves as two very fortunate girls to have a really cool restaurant, a fantastic staff and each other. Both of us, as does each of our team, fill a niche with our particular talents; talents that make the Bistro such an uniquie place for those of us who work here and those that come to relax. And, we’ve got another team of supporters from up above, thanks Jim and Tom for watching out for us!!!
Congratulations To All On An Incredible Five Years!
Sweetest Day (SD) is tomorrow. It is a holiday primarily celebrated in the Great Lakes region on the third Saturday in October. The first SD was planned by 12 confectioners in Cleveland in 1921. They distributed, for free, 20,000 boxes of candy to “newsboys, orphans, old folks and the poor.” They described the day as “an occasion which offers all of us an opportunity to remember the sick, aged and orphaned, but also relatives and associates whose helpfulness and kindness we have enjoyed.” Naysayer's refer to it as a “concocted promotion” created by the candy industry to increase sales of sweets. Like Valentine’s Day SD is associated with the colors pink and red and heart-shaped boxes. Greeting cards also experience huge sales and Hallmark has over 150 designs. Detroit and Cleveland are the biggest SD cities. Frederick Sanders was a large promoter of the holiday. Remember all your sweeties tomorrow! The pups will get a special cookie and Z and P apples from the orchard!
The Chalkboard Features are Awesome Per Se! Slowly Braised Beef Short Ribs are Presented over Honey Glazed Root Veggies, Buttermilk Mashers and a touch of the Cooking Juices; Sautéed Pacific Halibut is Accompanied with Herbed Rice & A Heirloom Tomato Salad Spiced with Basil and Ginger; Our Vegetarian is Angel Hair Pasta tossed with a Ricotta-Tomato Basil Sauce, Lemon and Toasted Hazelnuts; U-10 Scallops (The Big Ones) are Seared to Golden, Oven Finished and Served with Creamed Leeks, Roasted Fingerlings and a Drizzle of Grainy Mustard Vinaigrette and Last But Not Least an Airline Chicken Breast is Accompanied with Butternut Squash Risotto, Wild Mushrooms, Asparagus and a Port Wine-Balsamic Reduction. Yum!!
WE LOOK FORWARD TO SEEING YOU AT THE BISTRO!!!
MAY YOU HAVE MANY MILLION DOLLAR DAYS!
XO, Mary, Niki, Pico Z and P
Certified Executive Chef and Owner of Diamond Jim Brady's Bistro