Welcome to the Bistro!
March 12, 2021
And, another fine, but challenging week it has been. We’ve actually been pretty good maneuvering through the latest “orders” from the state. Our system of reservations is working well and handling the influx of carry-out orders too. Most nights we have a dedicated person to just do take-away. Last Friday Tori got “hit” and OMG it was crazy. She was taking orders, ringing them in and then packing and delivering to the curbside. We all pitched in and pulled it off without a hitch. Very stressful though, not only for her, but for everyone trying to help. My incredible kitchen crew rocked getting the food out for the carry out and in house guests. Life is surely different one year into COVID. I think we’ve adapted well, but there is still the sense of “the old days with a full restaurant and people knee deep at the bar waiting for a table. In some ways it is less demanding, in others more. And, life goes on.
The last few days have been glorious. Riding the horses and doggie walks are so much nicer when there’s sunshine. Maddie, Sophie and I did our “walk” around the yard today as the wind was so strong a visit to the Kensington trail wasn’t an option. It was just as fun and so great to see the crocus blooming and magnolia tree in full bud. It was one year ago today that I went to St. Pete to visit for a few days and bring mom after her 2 month stay there. She played golf the day before and was a trooper helping me with bringing Sophie to her new home. I can’t believe “Sof” has been here a year. She’s a dear and Maddie and she are total buds.
I can’t wait for the “spring forward” on Sunday. We’re moving in the right direction. Spring Forward was first implemented in 1916 by Germany and Austria-Hungary to help conserve energy during wartime. Most of Europe soon followed suit and the US implemented Daylight Saving Time (DST) in 1918. After WW1 it was used sporadically until the 70’s energy crisis when it was re-introduced. DST is considered controversial now as our energy habits have changed, for the better, since it was first used. Remember to move your clocks forward one hour before going to bed Saturday night. It is also a good time to change batteries on smoke and carbon monoxide alarms.
Wednesday is St. Patrick’s Day; a day that in years past was a time to honor Ireland’s patron saint. It is said that St. Patrick drove off all of the snakes, which were a tremendous population, from the Emerald Isle. In present time the day is an excuse to drink a few stouts and eat lamb stew or corned beef and cabbage.
Ireland is a country of limited resources and a peasant background. Economic factors dictate the use of inexpensive and simple food products. An Irish proverb says “the newest of food and the oldest of drink.” Ireland boasts fresh food from its bountiful supply of produce and livestock. Simple food becomes simply splendid.
Onions, leeks, garlic, cabbage and carrots are some of the most common crops. Watercress and sorrel are used with the same frequency as iceberg lettuce in the U.S. What a delightful difference: greens with a taste. Potatoes were brought to Ireland around the 1600’s. The Irish were the only people in Europe that ate the tubers. Other foodstuffs, particularly dairy products, meat and fish are top quality. The bacon is meaty – not all fat. The oatmeal is in-comparable (I’m really lucky that a friend from the Bistro brings me some he imports from the “old sod”) and, the lamb has a special sweetish flavor thanks to the green grass of Ireland. Join us for some Corned Beef and Cabbage, Guinness Beef Stew and Lamb Burgers on Wednesday.
Max and Crew have some Awesome Chalkboard Features starting tomorrow.
As a STARTER:
SPRING FLAT BREAD: Gluten Free Cauliflower Flat Bread Topped with a Pea-Pistachio Pesto, Ricotta, Prosciutto and Arugula Tossed with Parmesan.
BISTRO PLATES INCLUDE:
WILD STRIPED BASS: Pan Roasted and Presented with a Chilled Vietnamese Fresh “Spring” Roll (Rice Noodles, Carrots, Cukes and Herbs), Grilled Baby Bok Choy and Coconut Sauce;
MEDALLIONS OF PORK TENDERLOIN Brushed with a Caramel-Apple BBQ Sauce and Served with Chipotle Applewood Smoked Bacon Mac-n-Cheese and Skinny Green Beans and Last, not Least
GRILLED SWORDFISH, Cannellini Beans, Garlic, Broccolini and Romesco Sauce Finished with a Beautiful Saffron Broth. YUM!!
WE WISH YOU MANY MILLION DOLLAR DAYS AND LOOK FORWARD TO SEEING YOU AT THE BISTRO!
MARY, THE PONIES AND PUPS
Certified Executive Chef and Owner of Diamond Jim Brady's Bistro