Springing into Fall…Then We’ll Fall into Winter.
Something about Fall (my favorite season, by the way…although I can be persuaded that Spring and Summer have their features). We’ve been energized by the cooler weather – and our veggies are also energized (if vegetables could actually BE energized), which means that they aren’t wilting in the 100-plus heat. This week: French onion soup, wild mushrooms in marsala sauce on tagliatelle pasta, and tomorrow we’ve been told that we’ll be eating a pear and almond dessert cooked by Candice, our new pastry extern from Le Cordon Bleu. And (is it just me?) I’ve got a hankering for a BLT on fresh bread with homemade mayo, juicy red tomatoes, fat bacon. In fact, you can hold the lettuce and add another slice of bacon.
Next week we’re bringing back…due to customer demand…sliders and pasta with bacon & asiago red pepper sauce (it is fall, after all).
We have some new wines here, and tasted some unbelievable ciders today – but they won’t arrive until next week. Just wait until we do cider and cheese pairings. Delish. In the meantime, come in and enjoy this beautiful fall.
We’d like to have a brunch in early November on a weekend. Anyone interested? Drop me a line at QueenBee@BizzisBistro.com.
Elaine aka Bizzi