Creating Extraordinary Relationships Through Food
The stories and recipes of Bistro To Go.
Back then, there was just the café. Times were simple. We had opened Bistro To Go a few years earlier, and our staff family was tiny and close-knit — Katie, Joe, Steve, Anne and Joe’s kids. My husband Stanley joined in when he could. Our days were full of laughter, food and being together.
Summer carried a certain magic. Maybe it was the courtyard — a thin slice of heaven. During the day, people filled the tables with chatter. Evenings brought us together under string lights, a glass of wine, surrounded by the sounds of the city. More than once — actually, often — we hosted “planned spontaneous” parties for clients. Once, there was even an intimate wedding with vows exchanged on our steps.
But that wasn’t the best part of my summer. Once the days grew longer, it wasn’t long until drive-in movie night — my favorite. We served all day in anticipation, counting the minutes. “Bistro Joe” had already thought ahead, with his famous BBQ kielbasa and our newest creation: buffalo chicken mac and cheese simmering on the stove. I rounded up the cranberry almond chicken salad and freshly made Bistro rolls. Staff, friends and neighbors loaded into cars and trucks. I don’t remember the movie — but I sure do remember the food. It was the beginning of Bistro After Dark.
These moments helped create what we now call the Bistro culture. Relationships grew—not just among us, but with clients and local merchants. Everyone felt like it was a party when they walked through our doors: staff, clients, vendors — and me!
Friday breakfasts during the summer started as a way for staff to connect. Like everything at Bistro To Go, they grew into meaningful community gatherings. Barb from the general store came, Alex from the ice cream shop, and Fred — our neighbor from around the corner. With barely a moment to breathe, we’d open for business, and the party continued in the café with summery flavors and a constantly changing menu: BBQ smoked brisket, crispy chicken and grilling in the courtyard!
The lines blurred between work and life, and we unknowingly lived our mission:
“Creating extraordinary relationships through food.”
To share some of our memories with you, I’ve included a recipe from our vintage collection — many of which we still offer in our catering menus today.
Summer is a magical time to create your own cherished memories. Bistro To Go can help.
The Bistro Cranberry Almond Chicken Salad
This is a Bistro family secret. Sshhhh — don’t tell anyone I told you! This is by far our most popular item we sell. Due to the rich ingredients this is definitely a special treat.
3 pounds, boneless whole chicken breasts
1 tablespoon, crumbled dried tarragon
Salt and pepper to taste
Dice and chill after cutting small rough dice
1 cup, heavy cream
½ cup, heavy mayonnaise
Almost 50% celery to chicken cut into ¼ inch pieces
½ cup slivered almonds Toasted
½ cup dried cranberries
- Arrange chicken breast in a single layer on a small baking pan (wax paper or parchment if you have) spread with heavy cream covering all the chicken. Sprinkle with tarragon salt and pepper cover with parchment and a sheet tray and bake in a 350 degree oven 20-25 min until chicken is done. Cool and dice into small pieces. Place in large bowl.
- Add celery, taste salt and pepper, cranberries & almonds Toss well.
- Add mayonnaise and refrigerate at least 4 hours.6-7 servings.
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