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Greetings!
We are on the cusp of something wonderful - spring! It's really
not that far off (the groundhog told me so). There may be remnants
of winter, but this is a time to plan glorious dinners to bring
people together for Easter, Passover and to celebrate the Vernal
equinox. In this issue learn how to make a cheesecake to warm
hearts, travel to warmer destinations without leaving your kitchen,
and how to have a meal fit for a king.
Welcome Spring!
Rick Gaede
General Manager
| Recipe:
Sweetheart Cheesecake |
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For the Cheesecake:
Cream cheese 1 pound 8 ounces
Sugar (granulated) 1 ¼ cup
Salt ¼ teaspoon
Sour cream ¾ cup
Vanilla extract 1 Tablespoon
Lemon juice (fresh) 1 Tablespoon
Large shell eggs 3
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| Savvy
Cuisine Spa |
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Savvy Cuisine Spa - Food for Thought...
Did you know that the Bistro 44 menu always includes a low
carbohydrate, vegetarian, low- fat, low cholesterol, low
sugar option on it's menu to suit your healthy lifestyle?
They use fresh herbs from their own herb garden, and each
table contains a sweet smelling herb. Eating out just got
easier! So whether you're joining us for a family Sunday
brunch or a romantic dinner for just you two you can be
happy and healthy.
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| Vote
to Name our Private Dining Room |
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We have received many creative submissions for the new name
of the Bistro 44 private dining room. We are happy to announce
the final three:
- Provence
- BLC
- Heritage Garden Court
Please respond to this email to vote on your favorite.
You have a chance to make history happen.
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| A
Meal Fit for a King |
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It
must be a Chaîne des Rôtisseurs affair
What is the Chaîne? It's the world's largest gastronomic
society founded in 1248. The first guild was called Les
Ayeurs, "Goose Roasters". An international organization
with more than 7800 members in the US, each guild sets high
standards for professionalism and quality; for example:
standards befitting the splendor of the 'Royal Table'. Meals
often include a large number of courses of exquisite cuisine
and wine and require months to plan. The hotel has a dinner
coming up May 1st.
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| Earn
500 Marriot Points at Bistro44 |
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Enjoy a sumptuous lunch or dinner in Bistro44 and earn
500 Marriot awards points.
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| History
in the Making |
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The business positioning statement for the Renaissance
Boston Bedford Hotel is tied with the historic significance
of Bedford, Lexington and Concord. They strive to be part
of the community and to bring the rich colonial history
into the hotel. Recently, the hotel updated door knobs,
and added six 3'x3' pieces of artwork including etchings
and water colors and photographs of The Battle of Lexington,
Paul Revere, Bedford's Old Town Hall, the Parade of 1929
and a beautiful and vibrant Bedford Flag. Come. Walk the
halls. See and be a part of history.
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| Up
and Coming Events |
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| Easter
Brunch Buffet- March 27 |
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Come celebrate Easter with our full hot/cold
gourmet breakfast buffet in the Renaissance Ballroom.
$29.99 Adults, $21.99 children, children under 2
free.
For reservations please call the Bistro 44 at 781-
276-7565.
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| National
Secretaries Week - Bistro 44 |
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April 25 to April 29. Join us for Lunch- show
your staff how much you appreciate them. Buffet Specials
daily.
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| Chaine
des Rotisseurs Dinner |
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The theme for this multi-course dinner is Moulin
Rouge - Spring in Paris. For questions, please call
Nasser Mobarak 781-275-5500. Wednesday May 1, 2005.
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| Express
Lunch |
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Soup and Salad. 1/2 Sandwich and a Beverage.
What a deal! Monday thru Friday.
$
9.99
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| Mother's
Day |
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Travel
Without Leaving Your Kitchen
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My grandmother Marion taught me about a love for baking
and where it can take me. When I was young, we sampled food
in her kitchen and all around the Mediterranean. We visited
France, Spain, Italy and Israel. My grandmother was Turkish
and Armenian, so she exposed me to a variety of cuisines
at a very early age. She also enjoyed traveling to exotic
locations and sampling goodies all along the way. Thankfully,
she brought me along for the ride.
I invite you to come along with me.
Cooking
can take you anywhere... |
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