Bistro News 3/16/2012

Greetings from the Bistro!

What fantastic weather. N’est pas? I’m just back from a fast and furious 2 day trip to St. Pete to visit with my mom, 3 aunts, a cousin, my sister Is and her husband Joe. Mom was up both mornings and out the door to do her 18 holes of golf. Then we’d lunch. Yesterday, her 83rd birthday, I cooked dinner for us all. A pre-St. Pat’s celebration including beef and beer. It initially seemed strange to me to make a “winter dish” in 80 degree weather but, the birthday girl requested it and I obliged. I’ll have to say, it was a great choice as I got to prep the night before and then as the stew slowly simmered for hours I had some wonderful visit time. A good choice Mom!!!

Our St. Pat’s celebration begins today in the Bistro and continues through the weekend. Of course there will be corned beef and cabbage, lamb stew, beef and beer, Guinness chocolate cake, Kinsale style scallops and lot’s of brews and Irish libations. My favorite is a Jameson McCree made with Jameson Irish Whiskey, pureed raspberries, Chambord and cranberry juice. Yum!

St. Patrick’s Day, in years past, was a time to honor Ireland’s patron saint. It is said that St. Patrick drove all of the snakes, which were of 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 it’s 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 in-comparable, and, the lamb has a special sweetish flavor.

Irish cooking today is much different than yesteryear. It is more seafood oriented and lighter. Irish salmon is some of the most coveted in the world. Vegetarianism is on the rise. The cooking of Ireland is not regionally driven as in most other countries. The only dish that changes from area to area is lamb stew. The base is lamb, onions and potatoes. From there the stew changes from town to town, or even, house to house, with the variations being limitless.

So, head into the Bistro this weekend for your favorite Irish fare. With the beautiful weather forecast we’ve taken liberty to set up the outside patio so bring the pooches for our St. Patty’s celebration too!

Remember, there will be Celtic music on “the day” from 6-10.

Finally, thanks to everyone who has brought in food for our furry friends. It is much appreciated by them and their owners. We’ll remain a drop for such indefinitely. Plus, we still need a name. There have been some good one’s submitted but remember, we need all-encompassing one, not just for dogs.

“Erin Go Bragh!” 

See you at the bistro. XXOO, Mary

Bistro News 3/9/2012

Greetings from the Bistro!

What another wonderful week. The only bad news, in my estimation, was that the Michigan State basketball team lost to Ohio State. I knew when they were up 26-13 that it was a done deal. I’m a Sparty – my gut said there was no way a win was going to happen. Bring on March Madness, the Spartan’s are ready!!! We’ll have brew and bite specials during the games so watch your face book and e-mail….

A REMINDER, ST. PAT’S DAY IS NEXT Saturday. WE’LL HAVE THE TRADITIONAL FARE OF THE IRISH: CORNED BEEF AND CABBAGE, IRISH STEW AND BEEF AND BEER. They WILL BE AVAILABLE STARTING THURSDAY. MR. BRIAN CLEARY WILL SING IRISH TUNES “ON THE DAY” SIX UNTIL 10. AND, IT’S OUR 5 MONTH ANNIVERSARY, 3-17, IN OUR NEW DIGS.

My Mom’s 83rd birthday is on Tuesday. She is an amazing woman, who with my dad raised 7 children. YIKES… I’m tired thinking about it… I just visited via phone, she is in St. Pete, Fla., with my sis Isabelle, and mom complained she was tired and sore from walking 18 holes of golf today. OMG… I consider myself to be an exercise maven and pray that I’m in the great physical shape that my Mom is at her age.
My mother, Marjorie Edick-Smith, is from Buffalo, as was my Dad. She is one of 10 and her surviving siblings; Annie, Mary, Bea, Dorothy, Georgie and “baby brother” Danny, the youngest, meet in Florida every year. It’s been my tradition to shop at the St. Pete’s farmer’s market and prepare an a’la minute meal for them when I visit. The Edick’s are great cooks. I learned much of what I know from them. Basic, classic cooking skills. They ate lean and mean. Back in their day, depression era, proteins were very limited. Beans ruled. Reasonable cuts of meat, that required long and slow cooking were the requisite. My Grandpa and uncle’s fished on the Niagara river for perch. Friday’s were fish and chip days. What a treat. What a memory. Forty aunts, uncles and cousins gathered every week to enjoy this glorious meal. How lucky I was. And, am, to still be able to share a meal with them.

Finally, I’d like to thank everyone who has brought pet food donations to the bistro. We are in the process of officially “teaming-up” with the Meals on Wheels people and will continue use our lobby as a drop point for food. They picked up the first load this week and were thrilled at the amount we’ve collected. LET’S KEEP IT GOING! Smaller bags are better for the older folks to handle. Open packages are acceptable too. I had intended to name our group Pets On Wheels, POW, but the name is already registered. If anyone has a catchy idea for a name send it my way. If your suggestion is chosen we’ll donate $100 worth of food to the cause.

We look forward to seeing you and the Bistro!
And, Remember: “It’s A Million Dollar Day”

XXOO, Mary
PS ~ MUSHROOM PATE’ IS BACK ON-THE-MENU!!
Ask and you shall receive!

GREETINGS FROM THE BISTRO

March 2, 2012  

GREETINGS FROM THE BISTRO

Well, my contemplative walk with Nikki and Pico went down the tubes today. We were rained out, kaput, nadda, no-way-Ray.  They don't seem to mind in the least. Both are keeping me company, snoring softly, cozy and curled up on Grandma Smith's 200 year old wicker that graces my office. If she were alive I'm sure there would be some eye-raising. I'm of the opinion, if you've got it use it. There are so many memories that are conjured up when I look at the beautiful "back-of-a-sage leaf" green hued chairs and sewing chaise.  They were her parent's, purchased over a century ago as newly weds. Back then they were hunter green with striped cushions. As a little girl I sat and read on Gram and Gramp's front porch every summer visit wistfully enjoying their smells and creaks.  Happily, Tom and I inherited "them" (they are family you know)  in the early 80's and had the wicker repaired and changed to their present sage vs. broccoli green color. Over the years Tom kept them washed and touched up. A huge project  which he enjoyed doing.  Last spring after hours of gentle scrubbing and hosing then painting I made the executive decision to move them inside from the side porch.  Now, the pups enjoy some doggie beds extraordinaire and I still cuddle into the chaise with a book and remember past times.  

These pieces of furniture were made by passionate, proud craftsman. It shows in the glorious weaving of willow branches around a simple frame. Probably young apprentices learned from the master's weavers but could not earn a living  by spending weeks producing one chair or table or settee.   So, over the years, wicker became man-made poly "something" and the beauty was lost.  Yes, it is easy to clean; it's cheap and very throw-away-able. And, it is a sad loss of memory making.

Old is good. It is good that we have managed, through thick and thin, to remain in business for 57 years. It is good that there are many original Brady traditions. Our chili and burgers rock. The Caesar is still the best around. It's good to have customer's come in who have great stories to tell about 7 mile. It's good to be blessed with staff that has been with me for decades. I am so grateful and appreciative.   

Then there is the new. Our Bistro could not be more beautiful, at least, in our eyes. We've had an absolute smooth transition of "old" and "new" employees. It's like the "old" are "new" and the "new" are "old." We're an easy going family. We like and respect each other for what we are.  There are many new first time customers too. What a delight to meet you. And, better still, to see you walking through the door again and again.  

My heartfelt, sincere, honest and true thanks to staff and guests old and new.

It's true: "It's a Million Dollar Day."

xxoo, Mary

Bistro News February 17, 2012

Greetings from the Bistro!

As has become my habit I write this after walking Niki and Pico. I live on a dirt road and have a filthy car to prove it. And today, a couple of muddy doggies too. It is hard to believe that it’s the middle of February and almost forty degrees before noon. I think, on this walk, about what was noteworthy over the last week. We had a great Valentine’s celebration. I love holidays. Everyone is in a celebratory mood and generally happy-go-lucky.  I particularilly love working these special days and wish that each and everyone of us would allow ourselves to declare everyday as exceptional. How much easier life would be.  Many of you may remember the older woman, Marion Simpler, who would eat dinner with us every night in our “former bistro.” Marion had a saying that she started her day with: “It’s a million dollar day.” How very smart of her – she set herself up to have a spectacular day.  Now, part of my morning routine includes repeating her mantra and a byproduct of the positive reminder brings a smile to my face as I remember sweet Marion.
 

Another woman I greatly admire is Margaret Davey, the executive director of the Western Oakland Meals on Wheels Program (MOW). She and her staff coordinate the preparation and delivery of  meals for in-need seniors. MOW was recently awarded a grant to start a new pet distribution program designed to assist homebound MOW participants with food for their pets. According to research reported in the Journal of American Geriatrics Society independently living seniors with pets have better physical and mental health. Because of economic or health reasons some seniors are unable to feed their animals. So, the Northville PetSmart, the Banfield Pet Hospital and now, officially, Diamond Jim Brady’s Bistro, are drop-off sites for pet food contributions. There will be a container inside the front lobby to place your cans or bags of food. I will make sure that they get to Margaret and she’ll get them to those in need. Help us look good – let’s get the lobby full! 

I know that I’d be lost without my pups. And, they certainly make everyday a million dollar one.

See you at the Bistro with pet chow in hand. XXOO, Mary

Bistro News and Specials Beginning 2/10/2012

GREETINGS FROM THE BISTRO

I’m just in from a brisk walk with Niki and Pico and thinking I need to  get them a valentine treat.  Maybe doggie cookies from the local puppy bakery.  Valentine’s day is one to profess your love, not only for each other, but, our beloved animal friends too. Remember them – their love for us is un-conditional.

Now for a history lesson. St. Valentine lived in Rome during the rule of Emperor Claudius.  Claudius wanted to have the largest army in the world and thought that by making marriage unlawful that he’d get many more young men to join. Fr. Valentine thought this was absurd and continued to secretly marry couples. He was ultimately caught and sentenced to death. While in jail many young people threw flowers into his cell. He was befriended by the prison guard’s daughter who spent many hours visiting with him. On the day of his death, February 14, 269AD, he wrote her a note thanking her and signed it Love Valentine. Valentine is the patron Saint of Love and thus the celebration of his day. Over a billion valentine’s day cards are sent every year.  Teachers receive the most. And, many are just signed “Love, Your Valentine” from supposed anonymous admirer’s. 

Many foods are associated with the day too.  Oysters are considered to be a natural aphrodisiac and what would Valentine’s be with out chocolate, champagne or lobster? All are featured on our board menu today through Valentine’s.  I think that we have some of the best specials since re-opening.

We can’t wait to see you at the Bistro! 

XXOO, Mary

P.S. Remember your pets!!!

Bistro Specials

Appetizer

Oyster Rockefeller ~ Plump Oysters On-The-Half Shell Topped With An Anise Flavored Creamed Spinach With Bacon. Sprinkled With Parmesan And Baked Until Bubbly.

Main Plates

Lamb Shanks “Just Like My Mom’s” ~ Slowly Braised In A Rich Veal Stock With A Mirpoix Of Carrots, Onions And Celery. Presented Over Cheesy Polenta With Root Veggies And The Cooking Jus. Finished With A Crispy Onion Hat.

Seared Jumbo Sea Scallops ~ Served Around Angel Hair Tossed With Spinach, Roasted Garlic And Tomatoes With A Touch Of Saffron Fumet.

Florida Grouper ~ Accompanied With A Southwest “EggRoll” Filled With Black Beans, Corn, Tomato And Scallion.  A Dollop Of Guacamole And Drizzle Of Red Pepper Coulis Complete The Mix Of Flavors.

Crab Stuffed Lobster Tail A’la Valentine ~ Served With Champagne Risotto, Grilled Asparagus And Drawn Butter. You’ll LOVE This!!!

Dessert

Flourless Chocolate Tort ~ Garnished With Raspberry Sauce And A Dollop Of Whipped Cream.

News from the bistro December 9, 2011

I’m looking over a beautiful dusting of snow throughout my woods. So nice and clean and pristine. Yesterday I had the fore sight to get the heated bird baths filled and plugged in. It is so fun to watch the birds flutter around giving themselves a bath. They are mowing through the food too, about 40# of sunflower seeds every couple of weeks. Lots of cardinals, bluebirds, titmouses and chickadees just about live on the feeders.  Uma, my barn cat, is eating more too, gearing up for the cold weather. She will just about double in size for the winter and then loose it all in the first couple weeks of spring. Interesting how nature works. My little Niki was in 7^th heaven this morning when she ran out – snow is one of her favorite things. She races through it, sometimes almost getting buried in the deeper mounds. I’m not particularily fond of a snow covered dog melting in the house but, what the heck, if she’s having fun and getting exercise to boot, how can I complain? Pico, on the other hand, tiptoes through it and can’t wait to get back into the house. And my big buddy, Picasso, got his heavy blanket put on yesterday, not a bit too soon.  Winter is upon us!

As we finish our second month all continues to go well at the Bistro. It is so great to see all the festivities unfold. There are lots of little “parties” going on at many of the tables. We love the good cheer this time of year brings.

On a sad note, Father O’Brien, who’s kindness many of us were recipient’s of, passed away last Sunday. He was a frequent diner with us. He’d never look at a menu, just ask “Mary, what should I have tonight?” and, then have what I suggested.  We will miss his cute smile, hearty laugh and funny stories. How thankful I feel to have had the pleasure of being his friend.

Sharon is baking for Christmas. Pecan and Key Lime Pies, Peppermint or Chocolate Bark, Maple and Bacon Peanuts, Citrus Vinaigrette and our “now famous” Bar Cheese. Pies are $20, Citrus $8, $12 for either of the Bark’s and $8# for the Peanuts and Bar Cheese. Orders will be taken through December 20^th for pick-up on the 23^rd and 24^th. 

As a special for the season, all wine purchased “to go” is half off.  The wine must be pre-ordered as we do not have space to warehouse in the restaurant. Turn over time is usually a couple of days.

Don’t forget that Brady Gift Cards Make A Great Present!

We will be open on Christmas Eve until 3PM, closed Christmas Day and open for business as usual on the 26^th.

We have started running specials during the week and they’ve been going gangbusters. I’ll have to say the walnut crusted walleye was one of my favorites. This weekend we are featuring:

Giant Lamb Meatballs Served Over Linguine Tossed With Marinara And Sprinkled With Fresh Basil And Romano Cheese.

And,

Sweet Bay Scallops Stirfried With Asian Style Veggies And A Ginger-Soy Sauce; Served In A Crispy Wonton Bowl.

And,

Mushroom Pate’ ~ A Favorite Returns!

Until next week, Peace XXOO, Mary

News From The Bistro December 2, 2011

The Days Are Flying By At The Bistro. We Are Finishing Our 7^th Week Of Being Open And Have Loved Every Minute Of It. I Can’t Tell You How Fortunate We Feel To Be Back And In Such A Beautiful Space. Yes, There Have Been “Moments” But They Are, For The Most Part, Quickly Manageable. A Few Are Not. For Instance, We Just Got Our Signs Up And Lit. Seven Weeks Without A Lit Sign Has Been A Major Obstacle.  And, The Outside Covered Patio Is Still “A Work In Progress.” Sharon And I Expend A Lot Of Energy On Projects Such As These. It Is Not Only Mentally Draining But, Also, Disappointing On The Lack Of Follow Through By The People Supplying These “Services.”  As Of Yesterday We Were Promised That The Work Will Be Finished Next Week. Because Of Past Experience We’re Not Holding Our Breath. Say Your Prayers That We Are Wrong.

Our Holiday Decorations Are Up And Very Tastefully Done. Tom’s Sister Colleen And Her Husband Charlie Worked Their Magic And The Restaurant Looks Lovely. The Outside Planter’s Are Done Too. Pam Carter And Her Crew Did A Wonderful, Wonderful Job Of Transforming Them Into Works Of Art. Pam Is A Master Gardener And A Visionary When It Comes To Garden Design. I’m Happy To Recommend Her And So Glad She Was Willing And Able To Do The Work For Us.

REALLY GOOD NEWS :

NOVI ROAD

IS NOW OPEN!!! Yeah!

As A Reminder, If You Need Catering, Holiday Or Other, Mary Brady’s Custom Catering Is Up And Running With Our Re-Opening. Call Us With Your Catering Needs. We Design Menus Specifically For Your Event.

My Favorite Comment This Week Was From A Long-Time Guest Who Said “I Love Your New Space. It’s Like Being At A Party In A Kitchen.” That Is Exactly What We Envisioned. Wishes Do Come True. More Important Though, Is That Sharon And I And Our Staff Are Doing What We Are Most Passionate About – Making You Happy While In Our “Care.” That Is Our Goal, Your Total Enjoyment From Start To Finish.  It’s In Each And Everyone Of Our Heart’s And Soul’s To Make Your Visit What We’d Expect If We Were Sitting In Your Seat. The Best Part Is, We Have A Great Time Doing Our Job. How Lucky Is That? 

Finally Our Specials Starting Tonight, Friday December 2, 2011, Until Their Gone:

Mahi Mahi Fajitas

Mahi Fillets Seared And Oven-Finished Presented With Black Beans And Basmati, Tequila Spiced Peppers And Onions And House-Made Salsa.

And,

Roasted Duck Breast

Accompanied With Quiona, Acorn Squash And An Orange And Date Compote.

Enjoy!

XXOO, Mary