Saturday, November 19, 2016

I Love Thanksgiving... Really.

It's crazy being a Chef. You knew that. I will furnish dinner for about 500 people this year. Again. I have food all over the place right now. After 17 years, at least I have learned a few things. Amazing.
That picture? My Mother. Wedding day. Natch. (one of hers, not part of my usage today) The head dress is a bit much for a cotillion or whatever they did before I was born.
Most of us lucky, we are still really lucky, inhabitants of this country have some memories, good and bad of Thanksgiving. It's actually a pretty cool holiday. Celebrate abundance. Bitch about family. Make new family. Get to see someone we know do something stupid. Lord knows that was me when I was hard at it. I think for the most part, since 1981 or so, I have worked every Thanksgiving. Except one or 2 years, I also do the family dinner. I am blessed to have people that want to join our table, who will travel to be in my company. It is a damn fine feast if I say so myself.
Getting back to that photo of my beautiful Mother on her wedding day. Every Thanksgiving, she is with me and everyone I have the good fortune to touch in some way or another. You see not only did she share a love of a fine table, I also have her "secret" seasoning for the turkey. I get to think of her her when I make it, when I season the birds (only 54 this year), as I roast and baste them, when I think of everyone who will be at table with family and friends enjoying one of my turkeys and when I sit down, finally, to my own dinner with family and friends.
So Mom has been gone for quite some time, but this, to me, is such a powerful bit of remembrance. Immortality. Wow!
Yeah, a bit much, but these are my thoughts after all.
I wish you a bit of peace and may your gratitude be greater than your resentments. Always.
By the way anyone reading this has an open invite to our table. Really.

Tuesday, September 15, 2015

Thinking About BBQ

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. It's on the menu all the time.
Brisket... all beef. All American. Texas style. Spice rubbed and smoked for 14 hours. It's a tricky piece of meat. I love the fat, the lean, the burnt ends, in a sandwich, by itself....
Pulled pork is Carolina style. That means it is smoked for 12-1 4 hours, pulled, not chopped, seasoned and devoured with a vinegar based spicy sauce. I Love it on a roll with slaw.
Ribs are spare ribs. Baby backs have no place in my repertoire although I keep meaning to get some lamb ribs to play with. Anyway, spiced smoked, sauce is up to you. Our sauce, by the way, has some maple, some spice, some molasses. Not too much of anything, but mighty tasty.
I was talking to some one last night about the Super Star of the Slo Smoke Menu.
The Fat Henry Feast ( I thought of Slim Guy Slo Smoke, but who'd believe me) is a good amount of all 4 of the smoky goodness heaped on a giant platter that the servers have a love hate relationship with. They weigh about 5 pounds so they are brutal to haul... the hate part, but they make folks so happy... the love part. The best part? You can either eat it all in one sitting, truly a pro move , or bring the rest home and have like, 2 or 3 more meals. Where else can you get 2 dinners in one?


Monday, April 2, 2012

One Week Until Vacation...We Have a Few Dishes Left,,,

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 sea scallop. Tomorrow it will be back to veal stew. The kicker is Burlington's Switchback Brewery's  Roasted Red Ale, which will give some great color, sweet-acid balance and a real neat hoppiness which will be offset by the onions and carrots I plan to add.
In other word, i can't really rest. Not yet anyway.
We will offer up $25 TuesdayTHE NINES (I will update the menu Wednesday..) on Thursday, our BIG SALE Saturday Night (all entrees $35 and will  include appetizer and dessert) and end the week with EASTER BRUNCH FROM 10:30 TO 2:00. I can't wait for Dina's Dessert Buffet. Hope you can't either.
Since I am reaching out to you a little differently than the usual Shameless Promotions, I'd love your feedback. Tell me what you think. What would you like to see more of (or less of) at Bistro? i am looking forward to a little break, but after a few days, I usually can't wait to get back to it. Let me know how we can improve our game. 
In the meanwhile, come hit that Ale Braised Veal!

Thursday, March 22, 2012

Hot Enough For Ya?

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 grass. I pulled out a pair of 12 year old Rossi slalom skis.I am sorry I beat them up. They were fun to ski.
Where the heck am I going to ski now? Utah is out (50" in Snowbird!). Chamonix is too far ( they just go a couple of feet). Stowe? Jay? Any advice?
I will do some cooking today. Gazpacho. Yes. Gazpacho. Why not? It's going to be 80.
I have posted the new NINES Menu on the web site, so have a look.
Easter is coming up too, so plan ahead. Having advance reservations makes us feel better...
Stay cool.

Tuesday, March 20, 2012

Spring Has Sprung... And the winter that wasn't.

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 move 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." Thanks for pointing that out. I did not notice the sweat dripping off my nose. Don't worry, we pros are quite adept at making sure we keep sanitary.
Ski season, as great as it was (and it was pretty damn good I must say) is pretty much finished here for the year. Trying to figure out when to get to Killington... I would not mind Park City right now either!
Oh well. Better get on my bicycle.
Since I cannot leave without a little Shameless promotion, How about $25 Tuesday tonight? The NINES on Thursday and Easter Brunch right around the bend.
See it here 

Thursday, April 28, 2011

So I am learning, slowly, how to integrate a blog with the other stuff...

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, we are waiting for the first of the season soft shell crabs.
Burr & Burton Prom is May 7 and we have a great special
Mother's Day is right around the corner. I will do some homework about Mother's Day and get back to you.
Gotta run,
H

Friday, September 17, 2010

I guess the dining public likes us...

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