Mamo Bistro - Windsor. Ontario

Mamo Bistro, an adorable resto right here in Windsor, is closing its doors on Aug. 23, 2008. The intimate eatery is located in the area where I grew up and has been serving fantastic fare for almost four years.

Lucky for Windsor consumers they will be re-opening with a new style of cuisine at the old locale of Bin 151 on Ottawa Street.




For more details about this change, please read the article on Windsor Eats.

(Added Aug. 18, 2008)

Lucky for my husband and I, we will be able to enjoy the culinary concoctions of Ryan Odette twice before he closes. On Aug. 16, we celebrated my mother-in-law's birthday there, and will be heading back next Saturday to celebrate mine.

Grilled Quail with Tuscan Bread Salad

Berkshire Pork Tenderloin with Cherries, Sweet Potato and Collard Greens

This is the life...

My in-laws adore France. I can't remember how many regions they have visited or times that they have taken vacations there, but they continue to return and enjoy their experiences. This year they ventured out into the Bordeaux Region and had some amazing food and wine adventures. Above are some of their pictures.

Halloween Party!

On October 27, my husband and I threw a spooky Halloween bash. It turned out to be quite the collaborative effort as our friends and family contributed with either food or decorations. The evening was enjoyed by all that attended.

Our menu included:

Magnolia Vanilla Cupcakes (with the cutest Halloween decorations ever - supplied by my in-laws!)

Potato Skins with Bacon, Cheddar Cheese and Chives - see below

Black Bean Dip in an Eggplant O'Lantern

Balsamic Soy Glazed Chicken Wings

Brie with Tapenade

Electric Jello Brains

Potato Skins with Cheddar, Bacon and Chives

6 potatoes, washed and cut in half lengthwise

2 c shredded old cheddar cheese

1c crumbled, freshly cooked bacon

Salt & Pepper

1/3 c chives, snipped into 2 cm pieces

sour cream (optional)

Set your oven for 375 F. Place the halved potatoes on a baking sheet, skin side down. Sprinkle with S&P and prick the flesh a few times with a fork. Bake in the oven for about an hour or until the flesh is fully cooked.

When finished, remove from oven and allow to cool. Once the potatoes are at room temp, use a spoon to scoop out most of the flesh; leaving it about 1 cm thick around the potato skin. Put the scooped out part to the side and use later for gnocchi or perogies.

If serving large portions, leave the skins whole. If serving as an appetizer, cut the skins in halves or quarters and place on a baking sheet. Sprinkle a generous amount of cheese and bacon on each potato skin. Place in the oven at 375 for about 10 min. or until the cheese melts.

Once they are out of the oven finish them will a dollop of sour cream and a sprinkle of chives.

Makes about 24 appetizer sized pieces.

Amuse Bouche

Click HERE to view more pictures.

My in-laws returned after spending about 3 weeks in France not too long ago. Though I am definitely envious of their travelling, I always benefit from the fact that my mother-in-law takes gorgeous pictures of the food they eat - as well as the scenery. This trip I was also able to take advantage of the fact that they returned with food related gifts as well! Pear jelly, fig chutney, and Fleur-de-Sel to name a few.