Congratulations Byzantine Catholic Seminary graduates! We enjoyed serving you Friday at the Bistro. We also wish Tiffany and Nick a wonderful start to their marriage! We SO appreciated being part of your festivities at your Aviary reception this past Saturday. We also congratulate Brittany and Chris on their wedding! Your Bistro reception at Olympia Hall this past weekend was over the top! The Bistro staff family enjoyed every moment serving you!

All the celebration left little time to prepare our entire menu for this week, but we DO have today’s menu ready to go. Enjoy!

The Essentials of Menu Planning

April 1, 2012 by Nikki Heckman

Here are some menu planning tips and techniques I’ve found as relevant and helpful to planning your own successful home party, as I have to my professional catering engagements. Click here to learn more!

A Wedding to Remember

March 25, 2012 by Nikki Heckman

Spring is in the air! Trees are blooming, birds are chirping, and the landscape is becoming new once again. ‘Tis the season for LOVE! We’re heading into wedding season – one of my favorite and busiest times of the year. Click here to see how your “Dreams” meet your “Budget”!

Time Management 101

February 17, 2012 by Nikki Heckman

Let’s face it – we’re ALL busy!  Running a successful catering business along with two restaurant locations requires an immense amount of time – and just like everyone else, I can get overwhelmed with all that needs to be done. Click here to see more about getting things done with less time!

Culinary Adventure Success!

January 28, 2012 by Colleen Kowalski

I have the pleasure of working at Bistro To Go, and most recently, hosted our inaugural Cooking Class event – what an amazing experience. Click here to learn more about it!

Tips for Eating Right

January 14, 2012 by Nikki Heckman

I’ve done a little research, and found a few foods, which eaten every day, can offer significant health benefits. Click here to learn all about them!

2012:  The Tradition and The New

January 3, 2012 by Nikki Heckman

Bistro To Go & Company owner Nikki Heckman reflects on 2011 and announces exciting new offerings for 2012 to compliment the values and traditions of her business. Click here to get a taste of what 2012 holds for you.

New This Fall at the Bistro!

October 27, 2011 by Nikki Heckman

At Bistro To Go and Bistro Soul we’re always tweaking our menus and our services to offer you more delicious choices, in our restaurants and in our catering. Click here to get a taste of our brand new offerings this fall!

Welcome to our New Website

October 22, 2011 by Nikki Heckman

We are extremely excited unveil our new Bistro To Go & Company website!  There’s lots going on at the Bistro, and it’s vitally important we are communicating all our happenings clearly with our customers and providing the best service possible. Click here to learn all about all our new changes!

Know your limitations: Take a realistic look at how much time you want to, or are able to invest, how many serving dishes you have (is it in your budget to buy more?), or your ability to flambé crepes tableside – it will guide you in making choices you can live with.

Establish your budget: This is a huge factor in deciding on your menu.

Balance your challenges – Divide & conquer: I’m fortunate to have a wonderful team to help me prepare and get everything together for a big event. You do too! Think of the grocery store, bakery, specialty market or restaurant as part of your team and delegate, delegate, delegate! Some helpful proportions to follow:

• 0-20% challenging or new recipes (don’t prepare anything you haven’t tried at least once before)
• 60-70% easy to prepare or done ahead of time recipes
• 20-40% purchased items that all you have to do is open, serve, slice, heat or garnish

Balance flavor, color, and texture: Serve appetizers that reflect the entree to follow. If you’re Italian appetizers, like White Bean Pesto Hummus or Bruchetta, don’t follow it with Orange Beef with fried rice. Try to serve contrasting colors, Barbecue dishes look beautiful with corn on the cob and greens. If you’re doing a heavy dinner, try a lighter dessert, and vice versa. Don’t overuse strong flavors, like blue cheese, in more than one dish.

Select a style that fits your party: Don’t do a big sit-down dinner for a group larger than 10 or so. Buffet style will be much easier. Whatever you choose, make sure you select recipes that are suited to your party style. Are there a lot of vegetarians in the bunch? These are things you’ll want to consider.

Celebrate the seasons: Meals are freshest and menus are more exciting when they reflect what foods are in season that particular time of the year.

Plan recipes and quantities that are appropriate for the event time frame: Portions are smaller for lunch than at dinner. A cocktail reception from 4-6pm can get away with far less food than a dinnertime event from 6pm on. That doesn’t mean you can’t do cocktail fare for a dinnertime event, but be prepared to serve enough quantity to provide a fully filling meal.

Added: April 1, 2012 by Nikki Heckman

inspired by Secrets From a Caterers Kitchen, by Nicole Aloni

One of the biggest misconceptions I run into is the discord between “Budget” and “Dream”. As difficult as it may be to imagine, there is a place where these two meet. It’s so exciting meeting with the prospective bride and groom for the very first time. I always ask them to tell me about their dream wedding — don’t think about the cost. The look of surprise that always follows is priceless! My job is to interweave their dream into their budget. I’m not saying there isn’t compromise, but knowing the dream allows it to shine through the entire event. Making that happen brings me so much joy!

We still have availability for Spring and Summer weddings, although we book up quickly. Please don’t hesitate to contact me about making your wedding dreams a reality.

Added: March 25, 2012 by Nikki Heckman

Bistro Holidays are simply delicious! Imagine  Brown Sugar Baked Ham with Pineapple Sauce, Yukon Gold Mashed Potatoes, Bahama Vegetables, Sweet Potato Sugared Pecan Casserole, and Ho Ho Chocolate Cake… all at your table for your Easter feast, and you didn’t have to lift a finger. All you have left to do is enjoy your guests – we have all the details covered. Chef prepared meals for one to hundreds! You can pick up warm from our oven on Sunday, or pre-prepared on Friday or Saturday, ready to re-heat! Contact Us today.

NEW: Sizzling sensations & ‘New Orleans Buffet’

With our new grill behind the Bistro Soul counter (in the big dining room) you can now get fresh grilled meals, including burgers, chicken, steak and fish. All prepared and grilled to perfection by our renowned Chef Alfredo.

His grill fired up Friday October 28th for the launch of his new ‘New Orleans Buffet.’ The changing weekly menu for the buffet includes 2-3 entree items like chicken Isabell, peppered steak, Jambayla, broiled cod or baked chicken Creole style.  All with steamed rice, a tossed salad and fresh baked roll.  It’s only $10 for a fabulous selection, every Thursday and Friday from 11 am to 2 pm.

BTW, Alfredo is no average chef.  He’s cooked for two astronauts and Willie Stargell, Dave Parker and Louis Lipps. So expect some very special treats sizzzzzling off of his new grill.

JOIN US for our delicious new offerings!

Added: October 27, 2011 by Nikki Heckman

I’ve done a little research, and came across eight superfoods you can eat everyday to help maintain and improve health. These suggestions came from the publishers of Eat This, Not That!

1. Spinach – helps to build muscle, reduces the risk of heart disease, stroke and osteoperosis

2. Yogurt – great source of beneficial bacteria for your body to boost your immune system and provide protection against cancer

3. Red Tomatoes – great source of lycopene, which studies show decreases your risk of bladder, lung, prostate, skin and stomach cancers, as well as reduce risk fo coronary artery disease

4. Carrots – full of carotenoids, which reduce risk of severe inflammatory conditions like asthma and rheumatoid arthritis

5. Blueberries – rich in antioxidants, they help prevent cancer, diabetes and age related memory changes

6. Black Beans – good for your heart and can boost your brain power

7. Walnuts – full of heart healthy omega 3s, anti inflammatory polyphenols and muscle building protein

8. Oats – lowers the risk of heart disease with the power of soluble fiber

Read the full article here.

Here’s to your health!
Nikki

My name is Colleen – and I have the pleasure of working at Bistro To Go, and most recently, hosted this inaugural Cooking Class event.

Three amazingly talented and diverse chefs offered up their talents for all to see, and of course, taste! Questions were answered by each Chef as they plated samples of their masterpieces.

Chef Bruce Klein wowed the group with a marinated Black Cod, blanketed in garlic and other aromatic spices. It was sautéed to perfect the texture and enhance the buttery flavor. The fish was complimented by a Caesar Salad with Homemade dressing – it was an explosion of delectable flavors!

Next, Chef Mary Lee introduced the crowd to Chinese cooking through two different cultures – Mandarin and Cantonese. Chef Mary demonstrated two fabulous dishes – Cashew Chicken and Broccoli Beef Stir fry. Presented with both humor and love, she proved that Chinese food can be healthy, as well as tasty. Promising that with a wok in-hand, a little oyster sauce, lots of small cut veggies, and a big smile, we too could duplicate Chef Mary’s cooking experience.

Last, but certainly not least, Chef Inge offered Pork Schnitzel with Red Cabbage and Spaetzle. Proud of her German heritage, she demonstrated the Art of Spaetzle making. These small German dumplings mixed with caramelized onion accompanied the perfectly browned Pork schnitzel. It was cooked to perfection and immensely flavorful. Chef Inge further challenged our taste buds with a delightful array of Crepes for dessert. She generously filled each crepe with a chocolate nut sauce.

The room was filled with smiles ear to ear. Never was I so happy to be a girl with no Friday night plans -   hosting a cooking class that not only brought my taste buds alive, but my spirit also. Maybe I’ll see you  the last Friday of next month as well. If you didn’t have plans, you certainly do now!

Added: January 28, 2012 by Colleen Kowalski

We needed a way to clearly organize all the amazing things going on at the Bistro. Need a menu? What are your hours? What types of catering do you offer? Didn’t I hear about a new New Orleans Buffet? What’s the difference between Bistro Soul and Bistro To Go? Now you can find all the information you need, both easily and beautifully! I hope you’re as thrilled with it as I am.

Subscribe to our newsletter (click the brown “Subscribe” button to your right)  to stay on top of the cooking classes calendar. Expect a lot of delicious variety, from wontons to gumbos, from beef pepper steak to Chicken Isabel… and much, much more.