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 Tuesday, THE 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!

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.

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