Well, both actually. I think the martyred Christian Saints were as bad off as the hapless fool who takes Valentine's Day for granted. They, the fools that is, miss an opportunity to show a little more appreciation for the special person in their lives. Granted, I hope the relationship is strong enough to not result
Slo Smoke Sundays at Bistro Henry Steak and Seafood are pretty awesome. Our Cider Glazed spice rubbed half chicken is pretty close to as good as it gets. There was a lot of trial and error on that one. It really took some time to get the spice rub right. Brine, of course. Apple wood.
As I write this, I am planning a vacation to Barcelona, watching the Kansas-Kentucky game (listening to Louis critique Jayhawk defense), and figuring out a new veal special. Even with only 5 dinner services left (and the ever popular Easter Sunday Brunch), I am still cooking. Two weeks ago I made Gazpacho with a seared
I was at Stratton yesterday and at the end of Tamarack (a trail for the unfamiliar) you have to cross North American (another trail) to get to Ursa (a chairlift... a mechanized conveyance to drag my fat self up the hill) the snow stopped. For about 15 feet. I kinda had to shuffle across the
So it's going to push 80 today. That means shorts in the kitchen. Adjusting the exhaust fan to "summer mode" so it spins faster and moves more air is essential. Breaks and meetings will happen in the walk-in, at least until we acclimate to the warm. Servers will indubitably mention "how hot the kitchen is."
While I was updating my website, I was reminded of the blog that I had started and ignored. I hate it when that happens. There are cool things I am doing and thoughts I should share. The only problem is that I am busy doing and thinking and I can't type so fast. At any rate,
Everyone likes to be appreciated. The folks who use Open Table are not afraid to comment. http://www.opentable.com/bistro-henry For the most part they like us. You can too! Like us on facebook, http://www.facebook.com/bistrohenry
$23 TUESDAY Bistro Henry Veal Cannelloni with Chanterelle Mushrooms Mussels with White Wine and Shallots Today’s Soup Maine Crabcakes with Spicy Remoulade Spinach Salad with Walnuts, Currant, Cranberry & Gorgonzola ¦ Pork Schnitzel with Mushroom, Mustard, Cream & Dill Crispy Cod with Chips, Slaw & Sauce Gribiche Spinach & Roasted Garlic Ravioli with Smoked Mozzarella