It was such a short visit that it's almost a blur. Monday I flew up to NYC on JetBlue from Sarasota, direct to JFK in 2 hours 10 minutes. We arrived 20 minutes earlier than planned. Their newly renovated terminal (that iconic former TWA modernistic building) is truly 21st Century. Lots of floating glass, user-friendly computer screens, good traffic flow and quick proximity to the Air Train (a quick inexpensive method of getting to your ultimate NYC destination). The new automated 2-car shuttle travels around a track looping the airport. It dropped me at the subway connection for the Express E train, which flew past the local stations in Queens, crossed the East River and raced into Manhattan. An hour later I was sitting in my daughter's apartment near Union Square. All this for only $7 ($5 to ride around JFK plus $2 for the subway). A great bargain and in my opinion, a better option than sitting in traffic during rush hour on the highway.
For 3 days I laughed, hugged, ate, drank, kicked back and enjoyed the company of my kids, friends and family. There was an authentic dinner in Chinatown with Abby & Rob; catching up over lunch with Judy on the Eastside; Erin's celebration dinner reuniting the whole family (including my ex-husband); Columbia University's endless outdoor graduation ceremony with inflated condoms floating overhead in the bright sunshine; the first nose-to-nose introduction with my adorable Cockapoo "grand-dog" Olive; and an emotional time with my close cousin Krista who is determined to beat back her recent cancer diagnosis. A lot in a short time. Before I knew it I was back at JFK headed home. And now I discover that Memorial Weekend was scheduled a week early...why doesn't anyone tell me these things?
This past Thursday Brent Conklin wrote a lovely article about BONNI BAKES in the Bradenton Herald weekend section. If you missed it you can see it here http://www.bradenton.com/
He really "got it". It isn't always easy to explain what we're doing at BONNI BAKES. We're celebrating lots of delicious international cuisines that aren't easily accessible in this area, making them from scratch with great ingredients and offering unique meals at very affordable prices in a charming setting. This is the last week to enjoy Amy's Southern Comfort Cuisine at lunch on Tuesday 11-2. For the past few months she's gotten rave reviews, so enjoy it before she's gone. She'll also be hosting Amy's Supper Club (by reservation) this Wednesday night. See the details below. Because of the holiday weekend, we won't be having an Ethiopian Dinner this Tuesday evening.
The new schedule for June will be available shortly. Look for Ethiopian lunches, Baking Classes ("As Easy As Pie", "Baking With Fillo"), new lunchtime delivery service and more New York City specialties. The beautiful (and delicious) wedding cake pictured above was made for Amara & Slade's Village Wedding last week. They chose yellow cake striped with lemon and lime curds, surrounded by mango/lime cream cheese frosting...decorated by some of the 900+ origami peace cranes that themed the wedding. Stephanie, with over 30 years experience as a pastry chef (she must have started piping in her highchair), was responsible. Now you can plan/design your special occasion cake directly with the artist instead of just picking out a photo from a book. You'll be amazed to see cakes that Steph has produced...including her award winning ones!!
If you'd like to find out what's on our menu (sent directly to your inbox each week), email a request to bonnibakes@gmail.com Remember, we love you, but we don't take Debit/Credit Cards...or your first born!
==================================================================
Tues May 26 Amy’s SOUTHERN COMFORT Menu served 11-2 (FINAL LUNCH!!)
Shrimp n' Grits $9
Large Gulf Shrimp swimmin' in a kicked up garlic cream sauce and ladled over hot
Cheese Grit Casserole + choice of side dish
Bradentucky Boil $7
Collard greens, cabbage, onions, spicy smoked sausage, carrots, red potatoes and cob corn.
Slow cooked in a hearty chicken and ham hock broth + choice of side dish
Roasted Broccoli n' Swamp Cabbage Salad $8
Garlic Roasted Broccoli, Heart of Palm & Artichoke served on a bed of crisp romaine lettuce, w/ fresh tomato, sugar roasted pecans, maple bacon & sweet Valdalia onion vinaigrette
Roast Pork Po' Boy $8
Served on a toasted hoagie roll topped with caramelized sweet onions and smoked provolone cheese served with apple cider au jus for dippin' + choice of side dish
Cracker Mac n' Cheese Combo $8
A generous portion of soul soothin' oven baked 3 cheese elbow macaroni served with your choice of 2 side dishes
Roasted Chicken Salad Sandwich $8
Topped with crisp maple bacon, lettuce, tomato and served on a toasted whole wheat roll & choice of side.
Side Dishes $3
Bradentucky Boil, Cheese Grit Casserole, Cracker Mac n' Cheese, Swamp Apple Slaw
Key Lime Pie Squares $3
Take a slice with you.....'cause you know you'll crave it later!
Cans of Soda or Bottled Spring Water $1
Sweet (or not) Louisiana Iced Tea or Pink Lemonade (Free Refills) $2
TAKE-OUT AVAILABLE, call 266-4665 ....CASH ONLY, NO CREDIT CARDS
===============================================================
Wed May 27 Stephanie's LEBANESE Menu served 11-2
Lentil Lemon Soup: V A traditional lentil soup with spinach, mint and lemon, served with homemade Pita bread. $4
Couscous Salad V Tomato, red and green sweet peppers, greens beans, chickpeas, cucumbers, raisins, green olives and couscous mixed with a tahini, mint, lemon and extra virgin olive oil dressing.$4 Add chicken for $2
Falafel: V Spicy chickpea croquettes stuffed into homemade Pita bread with organic home grown lettuce, tomato, and topped with cucumber sauce. $4
Chicken Pita: Spicy yogurt marinated shredded chicken breast stuffed into homemade Pita bread with home grown organic lettuce, tomato and topped with cucumber sauce. $4
Choose Two: pick 2 items from above. $7.50
V indicates vegetarian.
Beverages:
Coffee or Hot Tea $1.50
Iced Tea $1.50
Coke, Sprite, Diet Coke, Bottled Water $1.00
Desserts
Baklava $3.50
Carrot Cake $3.50
Apple Strudel $3.50
Chocolate Rum Balls $2.50
TAKE-OUT AVAILABLE, call 746-6647 CASH/LOCAL CHECK, NO CREDIT CARDS
===================================================================
Thur May 28 Stephanie's IRISH Menu served 11-2
Potato Soup: V Velvety potato soup made with my home grown organic onions, topped with Cheddar cheese and veggie bacon bits, served with home made Brown bread. $4
Cabbage and Mixed Greens Salad: V Mixed salad greens from my organic garden, cabbage, tomato and green onions tossed with a honey mustard vinaigrette served with home made Brown bread. $4
Cheddar Sandwich: V Shredded Cheddar cheese mixed with hot mustard, onion and mayo spread between two slices of home made Brown bread. $4
Choose Two: pick 2 items from above. $7.50
Irish Stew: A hearty stew of beef, potato, home grown organic carrots, turnips, leeks, and Guinness Stout served with home made Brown bread. $6
Brown Bread: A wholesome bread made with white & whole wheat flour and oats. Take home a loaf! $3.50
V indicates vegetarian.
Beverages:
Coffee or Hot Tea $1.50
Iced Tea $1.50
Coke, Sprite, Diet Coke, Bottled Water $1.00
Desserts
Irish Bread Pudding with caramel-whiskey sauce $3.50
Apple Strudel $3.50
Chocolate Rum Ball $2.50
Carrot Cake $3.50
TAKE-OUT AVAILABLE, call 746-6647 CASH/LOCAL CHECK, NO CREDIT CARDS
=============================================================
Fri & Sat MAY 29 & 30 Bonni’s NYC Menu served 11-2
Fire Roasted Red Pepper Soup
A silky smooth backdrop of smoky grilled peppers is the perfect foil for tender local corn nibblets, roasted grape tomatoes, cream and bacon. Served with homemade bread $4
Ses Salinas Salad (V)
Mixed organic greens, cucumber, tomato, red onion, Spanish olives & Feta cheese, served with Bonni’s Honey Dijon Vinaigrette $4
Grilled Chicken Breast added to your salad $2
Mini Reuben Sliders
Kosher-style corned beef, sauerkraut, Swiss cheese & Thousand Island dressing grilled on homemade rye bread. Served with NYC deli potato salad and a Kosher pickle (what else?) $7.50
Pick Two: Bowl of Soup, House Salad OR A Stromboli* $7.50
*Florentine (spinach/tomato) Roast Veggies or Mexican Chicken
HANDMADE 8” INDIVIDUAL PIZZA (vegan available on request)
Naked Cheese -- mozzarella, red sauce, parmesan, fresh oregano (V) $6
New York -- mozzarella, pepperoni, red sauce, parmesan, fresh oregano $6
Mahon -- mozzarella, spinach, tomato, red onion, red sauce, oregano (V) $7
Margherita -- mozzarella, red sauce, tomato, parmesan, basil, olive oil (V) $7
Chinese Chicken -- hoisin, roast garlic, chicken, broccoli, mozzarella, scallions $7
(V) = Vegetarian
Dessert
Celebration Cake -- a slice of heaven...golden cake punctuated by lemon & lime curds, surrounded by mango/lime cream cheese frosting $3.50
Large crunchy cookie (ask for today’s flavors) (V) $1.25
Homemade Muffins (V) $1.75
Drinks
Bottled Spring Water, cans of soda $1
Brewed Raspberry Iced Tea or Hot Tea (assorted bags) $1.50
Our House Blend of Half/Caff Flavored Coffee $1.50
TAKE-OUT AVAILABLE, call 746-6647 CASH/LOCAL CHECK ONLY
========================================================
Amy's Last (Southern Comfort) Supper takes place on Wednesday, May 27th
Appetizer: Drunkin' Cajun Shrimp
Swimmin' in a kicked up tomato and garlic cream sauce kissed with sherry
Served with crusty fresh baked bread for dunkin'
Swamp Apple Chopped Salad
Chopped crisp romaine lettuce, Granny Smith apples and fresh tomato
topped with sugar roasted pecans, maple bacon and sweet Valdalia onion vinaigrette
Entree: Herb Crusted Sliced Beef Tenderloin
served with a Marsala Wine and Mushroom Sauce
Captain Kirk's Twice Baked Potato Souffle
Sautéed Fresh Baby Green Beans
Dessert: Fresh Summer Berries & Cream
served over a slice of fresh baked butter pound cake
$25 per person (tax and gratuity not included)
Reservations from 6:00 p.m. til 8:00 p.m.
Please call Amy @ 941-266-4665
==================================================================
Hugs from the kitchen,
Bonni
Bonni Bakes in the Village of the Arts
930 12th Street West
Bradenton, FL 34205
941-746-6647
bonnibakes@gmail.com
No comments:
Post a Comment