- Home
Latest Newsletter
February 2012
A month of events celebrating California’s fine wines,
the pleasures of romantic dining,
all about chocolate,
and the exotic yakitori cuisine of Japan.Plus a comment about super-fresh fish!
Coming in March: SUNDAY BRUNCH 10-3
Wednesday, February 1–Geoff Tate of the Queensryche Band
comes to Leon Bistro for Happy Hour (4 to 6 pm) to offer tastes of his Insania wines. Purchase a bottle and he will autograph it..
.
Tuesday, February 7–a superb Wine Dinner featuring the wines of the Michael David Vineyard. Winemaker David Phillips will tells us how he makes the wine and Chef Ann Leon how she selects complementary dishes. You have enjoyed their Earthquake wines at Leon Bistro, now you can try some of their other fine varieties. (Rapture, Seven Heavenly Chards, Lust, Inkblot and more). You can purchase wine that evening at a special discount. $100/person plus tax.*
Valentine’s Day, Tuesday, February 14—Treat your Valentine to a wonderful dinner
and a memorable evening. 5 PM to closing. Please make a reservation.*
*
*
*
Sunday, February 12—Chocolate in all its glory–Real chocolate, compound chocolate, tempering,
seizing, blooming—Chef Ann Leon will explain the differences among chocolates and how to work with them to make chocolate cups, butterflies, truffles and lots of other savory and sweet edibles that will delight all your chocolate lovers. 4:30 — 7:00 $60. / person.*
*
Tuesday, February 28—-A Cooking Class on Yakitori (Japanese Grill)– Traditionally Yakitori was made with chicken, especially the innards, but today Japan’s chefs use a wide variety of meat,fish and vegetables—all deliciously marinated, skewered and grilled to perfection. We’ll make the sauces and salads that complement them. A wonderful option for your next dinner party, especially if you have a grill chef in house. 6:30-9 pm, $60./ person. $10 additional for wine or beer.*
About fresh fish
Most nights we sell more fish than anything else! Why? Because it is so incredibly fresh (and well prepared. We took a photo of some bright-eyed sea bass that had been caught in the morning, iced and flown to us in the afternoon, for our chef to serve for dinner that night. Can’t beat that. This sea bass comes from the North California coast. Also new this week–fresh wild halibut from the same coast—the first of the season!*
Brunch—Beginning Sunday, March 4, 10 AM to 3 PM
Thank you for keeping after us. We too love brunch and are delighted to resume serving it on Sunday. (Please note we are not open for Saturday brunch.) We are planning to serve your favorites and some dishes you have not tried before. Plus a bigger lunch selection. Do come in!
*
Enjoy Magazine, January 2012
Hope you caught the article about Leon Bistro in January’s Enjoy magazine. It was written by Chico’s Shannon Rooney, shows a photo of Dylan Bryant, our Sous Chef, and describes our philosophy of food.
*
We have great customers!
I
t was an evening when we had our camera and used it to photograph a happy foursome having dinner. Lena and John Winningham were celebrating their wedding anniversary with Tom and Mayya Reeder (on the left). Both wives are from Ukraine. Looking at the photo, they told us: “From the time we walked in the door until we walked out it was a terrific experience. We’ll be back soon.” We thank them for allowing us to share this with you.*
Join us on Facebook!
*
*
*
*
OUR HOUSE-MADE PRODUCTS MAKE GREAT GIFTS
The same house-made, organic sauces and gravy bases that we serve in the restaurant are for sale. The vinaigrette and dipping oil are already bottled and others, like the demi, Thai green aioli and Caesar dressing, are packaged on request. You can also order take-home versions of our dinner and dessert items such as Chile Rellenos and Croissant Bread Pudding. We will happily make up gift baskets for you. Just tell us what you would like.*
LEON BISTRO PRODUCT LIST
*
Leon Bistro Thai Aioli People have asked us all year for this aioli which is made with fresh herbs, a mix of spices, lemon juice and mayonnaise. We serve it with our sweet potato chips but you can put it on anything tht you normally might use mayonaisse for. 8 oz. ($8) Perishable*
Leon Bistro Demi-Glace The secret to all good meat sauces. We make our demi from the trim of our meats and vegetables and let it cook for several days until it reaches a syrup consistency. You may have heard peope exclaim about our sauces, this is one of our secret ingredients. 8 oz. ($15) Perishable
*
Balsamic Vinaigrette Our own recipe and a great favorite of our customers. 250 ml or 500 ml ($8, $16)
*
Dipping oil The dipping sauce we serve every night. We also use it as the basis of marinades for meats and vegetables. 250 m. or 500 ml. ($8, $16)
*
Our bacon-onion marmalade NEW THIS YEAR. The secret ingredient that makes our pizza better than any you have ever tasted. Great as a condiment with hamburgers and grilled meats or spread on sandwiches. Sends our Paleo-diet friends to Heaven. 8 oz. ($12)
*
Caesar dressing The pure thing. No embellishments or chemicals, just olive oil, lemon juice, eggs (pasteurized), salt, cayenne, capers and Parmesan cheese. Anchovies optional. 8 oz. ($8) Perishable
*
Our gift certificates Your family and friends will enjoy a certificate that covers part or all of the cost of a dinner or a cooking class. We can make them any amount.
*
HOW TO USE OUR DEMI-GLACE
Demi-glace is a very concentrated gravy base that we make every week for the restaurant. We sell it by the pint for $15. Many people put the demi in an ice cube tray in the freezer. Then when you grill a steak or hamburger (or season a soup), take out a spoonful (it really doesn’t quite freeze), thin it with a little wine or water and maybe a touch of lemon or other juices from the meat, and stir it into your pan, dissolving the brown bits left from the grilling. Strain if necessary and, voila, you have a wonderful gravy. For added elegance, add a few drops of heavy cream.
*
*
JOIN US ON FACEBOOK! AND, THANK YOU FOR PATRONIZING OUR RESTAURANT.
Connecting to FacebookEmail not displaying correctly? View it in your browser.Leon Bistro817 Main StreetChico, CA 95928
Add us to your address book
Copyright (C) 2011 Leon Bistro All rights reserved.
Leave a Reply
Powered by Web Design Company Plugins