Tag: Bistro Off Broad

  • Bistro Off Broad Hosts End Of Summer Hawaiian Pig Roast

    Bistro Off Broad Hosts End Of Summer Hawaiian Pig Roast

    Send off the summer season with a sizzling End of the Summer Hawaiian Pig Roast at Bistro Off Broad in historic downtown Winder, GA, on Wednesday, August 21, 2019.
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    Beginning at 5 p.m., Executive Chef Alex Friedman will be turning up the heat and roasting a whole Kahlua Pig on an authentic Caja China  that will be accompanied by a mouthwatering Hawaiian buffet featuring Polynesian baked mahi mahi, tuna poke, lomi lomi salmon, coconut rice, poi poi, pineapple salad, Hawaiian pineapple upside down cake and much more.
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    Imbibers are also invited to toast to the end of summer with Hawaiian themed libations including Blue Hawaiians, Mai Tais and Pineapple Margaritas for $8.50, $5 drafts of Kona Longboard Lagers and more. Tickets are available for $35 per person and reservations are encouraged.
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    To make a reservation, call  678.963.5517  or e-mail  bistrobroad@outlook.com. For more information, visit  www.bistrooffbroad.com.
  • Olé! 2nd Annual Tacos and Tequila Night at Bistro Off Broad

    Olé! 2nd Annual Tacos and Tequila Night at Bistro Off Broad

    Taco and tequila lovers alike are invited to the second annual Tacos and Tequila Night at Bistro Off Broad, a chef-inspired dining destination in historic downtown Winder, Georgia, on Wednesday, July 17, 2019 from 5 p.m. to 9 p.m.

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    Executive Chef Alex Friedman’s Tacos and Tequila Night Menu

    Appetizers

    Homemade tortilla chips served with pico de gallo and charred tomatillo salsa

    Fully Stocked Taco Bar

    Including shrimp, chili lime chicken, carne asada, barbacao, roasted cauliflower, Cotija cheese, chili lime cream sauce, pico de gallo, onions, cilantro, cheese sauce and charred tomatillo salsa

    Sides

    Mexican street corn, rice and charro beans

    Dessert

    Churros served with a decadent chocolate sauce.

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    Tequila-Infused Cocktail Menu

    $8 Bistro Margaritas

    $8 Margatinis

    $8 Tequila Flights featuring Patron Silver, Anejo and Reposado served with house made sangrita OR Patrol Silver or Mezcal Delirio de Oaxaco Reposado served with house made sangrtita

     $5 Select Draft Beers

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    Bistro Off Broad

    Tickets are available for $30 per person and reservations are encouraged. To make a reservation, call  678.963.5517  or e-mail  bistrobroad@outlook.com. For more information, visit  www.bistrooffbroad.com.

    For more details about Bistro Off Broad, visit prettysouthern.com/bistro-off-broad-farm-table-southern-restaurant-winder.

  • Bistro Off Broad Hosts Spanish Tapas and Paella Night

    Bistro Off Broad Hosts Spanish Tapas and Paella Night

    Kicking off the spring season Spanish style, Bistro Off Broad, the chef-driven dining destination located in historic downtown Winder, Georgia, is hosting a Spanish Tapas and Paella Night on Wednesday, April 17, 2019.

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    Beginnning at 5 p.m., diners and imbibers are invited to celebrate the art of Spanish cuisine with an array of well-seasoned specialties created by award-winning Executive Chef Alex Friedman, including Paella with saffron rice, chicken, chorizo and seafood; Solomillo al Whiskey, beef medallions marinated in whiskey; Jambon Iberico, cured Spanish ham; Tortilla de Patatas, a Spanish potato omelet; fresh and grilled Spanish olives; a selection of Spanish cheeses and much more.

    Imbibers can also sip through the night with specialty libations such as the Spanish Manhattan, Spanish Colonial, Estrella Damm Lager and a gluten-free Damm Daura Marzen.

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    Tickets are available for $35 per person and reservations are encouraged. To make a reservation, call 678.963.5517 or e-mail bistrobroad@outlook.com. For more information, visit www.bistrooffbroad.com.

  • Bistro Off Broad Hosts A Special Winter Low Country Boil

    Bistro Off Broad Hosts A Special Winter Low Country Boil

    Kicking off the winter season Louisiana-style, Bistro Off Broad, the chef-inspired dining experience located in historic downtown Winder, Georgia, is hosting a…

    Low Country Boil on Thursday, January 17, 2019!

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    Combining casual chic and historic elegance, Bistro Off Broad serves fresh, local, and affordable food and great wine and great spirits in a beautiful setting, and just for the occasion, Chef Alex Friedman has whipped up an array of all you can enjoy specials including: crab, shrimp, mussels, clams, crawfish, corn, potatoes and smoked sausage.

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    Tickets are available for $30 per person and reservations are required. To make a reservation, call 678.963.5517 or e-mail bistrobroad@outlook.com. For more information, visit www.bistrooffbroad.com.

    For more happening in and around Atlanta, visit https://prettysouthern.com/.

  • Eat, Drink and Get Stuffed with Bistro Off Broad’s Thanksgiving Recipes

    Eat, Drink and Get Stuffed with Bistro Off Broad’s Thanksgiving Recipes

    Scrambling around for last-minute Thanksgiving recipes? Bistro Off Broad’s Executive Chef Alex Friedman has prepared easy-to-follow recipes that are sure to impress even the pickiest folks this Thanksgiving. Ideal for any Thanksgiving Day festivity, Chef Alex Friedman has rounded up dishes both sweet and savory, including a creamy Heirloom Pumpkin Cheesecake Parfait, a flavor-packed Heirloom Pumpkin Risotto made with Sage and Pecorino Tuscano, and a savory Turkey Pot Pie with Biscuit Crust, perfect for a rejuvenated leftover turkey dish.

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    Heirloom Pumpkin Risotto with Sage and Pecorino Tuscano

    Ingredients
    • Canola Oil as needed
    • 1 cup Yellow Onion, fine dice
    • 2 tbsp Fresh Sage, chopped
    • 3 cups Arborio Rice
    • 3 cups Dry White Wine
    • 3.5 cups Chicken Stock
    • 3 cups Water
    • 4 tbsp Roasted Garlic Puree
    • 4 tbsp Butter
    • 1 cup shredded Pecorino Toscano
    • 2 cups Heirloom Pumpkin, roasted and hand mashed
    • Salt and Pepper to taste, as needed
    Preparation
    1. In a large shallow pot add enough oil to coat the pan. Heat oil over medium high heat for 2-3 minutes.
    2. Add sage and fry, stirring continuously for 30 seconds to 1 minute.
    3. Add diced onion and reduce heat to medium low.  Stirring often, cook onions until translucent with no color.
    4. Add Arborio rice and increase heat and toast rice for 1-2 minutes stirring continuously.
    5. Add white wine and bring to a simmer. Reduce heat and simmer, stirring often.  Cook until the rice has absorbed 90% of the wine.
    6. Add the 3 cups of the chicken stock, stirring often, cook until the rice has absorbed 90% of the stock.
    7. Add the water and repeat the process of the wine and stock.
    8. Add the garlic, butter, ½ cup of Pecorino Tuscano and pumpkin.  Gently stirring over medium heat incorporate the butter, cheese and garlic. Try not to overly mix the rice and pumpkin.
    9. Season with salt and pepper to taste and add remaining ½ cup of stock as needed to keep the risotto creamy and not dry.
    10. Transfer the risotto to a serving dish and garnish with the remaining Pecorino Tuscano.
    11. Serve immediately.

     

    Heirloom Pumpkin Cheesecake Parfait2

    Heirloom Pumpkin Cheesecake Parfait

    Yield: 6-8

    Ingredients: 
    • 1 ¼ cups Graham Cracker Crumbs
    • 1/3 cup Melted Butter
    • ¼ cup sugar
    • 24 oz Cream Cheese, room temperature
    • 1 ½ cups Fresh Roasted Heirloom Pumpkin Puree
    • 1 cup Heavy Cream 36%
    • 1 cup Powdered Sugar
    • 1 tsp Pumpkin Spice
    • 1 tsp Vanilla
    • Whipped Cream for Garnish
    • Maple Syrup for Garnish
    Preparation: 
    1. Combine graham cracker crumbs, sugar, and melted butter in a bowl.  Distribute half the crust evenly between 6 glasses or small mason jars.  Press the crust down firmly using the back of a spoon. Set aside.
    2. In a mixer using the paddle attachment beat the cream cheese until smooth.
    3. Add pumpkin puree, cream, sugar, pumpkin spice and vanilla. Switch to the whisk attachment and beat on high for 3-4 minutes until stiff peaks form. It must be fluffy and thick.
    4. Using a spoon or pastry bag evenly distribute ½ the pie filling in to cups
    5. Evenly distribute the remaining crust and gently pack down on top of filling.
    6. Again, using a spoon or pastry bag, distribute the remaining filling into cups.
    7. Gently tap cups on the table to level the filling. Refrigerate until set 6-8 hours.
    8. Garnish with whipped cream and maple syrup. Serve immediately.

     

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    Turkey Pot Pie with Biscuit Crust 

    Turkey Pot Pie Filling – Ingredients 
    • 2 cups Yellow Onion, medium dice
    • 2 cups Carrot, medium dice
    • 2 cups Celery, medium dice
    • 2 cups Russet Potato, ½ inch dice
    • 2 cups Peas, fresh or dried and cooked (we use Heirloom Crowder Peas from Day Spring Farms)
    • 2 lbs. Pulled Turkey Leftovers
    • 1 lb. Unsalted Butter
    • 2 cups Unbleached Flour (we use freshly milled heirloom flour from Day Spring Farms)
    • 3 qt. Turkey Stock (made from leftover picked turkey cage)
    • 2 tbsp Kosher Salt
    • 2 tsp Freshly Ground Black Pepper
    • More Salt and Pepper as needed
    Turkey Pot Pie – Preparation
    1. In a large sauce pot melt butter over medium heat.  Once the butter is melted add the onions, celery, and carrots.
    2. Sweat over medium heat until onions are translucent. Lightly season with salt and pepper.
    3. Add flour and mix until flour and butter are fully incorporated, and the vegetables are coated.
    4. Continue to cook for 2-3 minutes stirring continuously.
    5. Slowly add stock while whisking. Be sure that the roux is fully dissolved into the stock and no lumps have formed. Add the potatoes.
    6. Increase heat to medium high and bring to a slight boil.  Stir often to be sure the bottom doesn’t stick or scorch.
    7. Continue to cook until the potatoes are fork tender and the sauce has thickened.
    8. Add the turkey and the peas. Simmer for an additional 5 minutes.
    9. Season with salt and pepper, adjust as needed.
    Buttermilk Biscuits

    Yield 45-50 biscuits

    Buttermilk Biscuits – Ingredients
    • 16 cup AP unbleached Day Spring Farm Flour
    • 2 lbs. Sparkman’s Cream Valley Unsalted Butter, Small Diced and Very Cold
    • 5 tbsp + 1 tsp baking powder
    • 1 tbsp + 1 tsp baking soda
    • 4 tbsp salt
    • 8 cups Sparkman’s Cream Valley Buttermilk, Very Cold
    Buttermilk Biscuits – Preparation
    1. In a large stainless-steel bowl mix all dry ingredients
    2. Add butter and cut into the flour using a pastry cutter. Cut until butter is peas sized.
    3. Add buttermilk and mix by hand until dough forms. Be careful not to over work.
    4. Using a 3-inch biscuit cutter, work quickly to cut and tray biscuits on a parchment paper lined sheet pan. Be sure to place biscuits so that they touch.
    5. Freeze biscuits overnight.
    6. Preheat oven to 400 degrees high fan convection or 425 degrees non-convection.
    7. Bake biscuits for 8-10 minutes rotate and bake for an addition 8-10 minutes or until the center biscuit has reached an internal temperature of 204 degrees.
    8. Cool and reserve for service.
    Final Preparation
    1. Pre heat oven to 400 degrees.
    2. Place pot pie filling in a casserole.
    3. Bake for 7-10 minutes or until filling begins to boil.
    4. Remove from oven and cover the top of the casserole with biscuits. Pushing the biscuits down slightly into the filling.
    5. Bake for an addition 5-7 minutes or until filling is boiling around the biscuits.
    6. Serve immediately.

     

    Bistro Off Broad is open for lunch daily from Tuesday to Friday from 11:30 a.m. to 5 p.m., for dinner from Tuesday to Thursday from 5 p.m. to 9 p.m. and on Friday to Sunday from 5 p.m. to 10 p.m. and open for brunch on Saturday and Sunday from 11 a.m. to 3 p.m. Bistro Off Broad is located at 16 E Candler St, Winder, GA 30680. For more information, visit http://www.bistrooffbroad.com. Stay connected on Twitter at @bistrobroad, on Instagram at @bistrobroad, and on Facebook at https://www.facebook.com/Bistro-Off-Broad-129399941013597/

  • Kick Off Oktoberfest at Bistro Off Broad

    Kick Off Oktoberfest at Bistro Off Broad

    Guten Tag! Partygoers can kick off Oktoberfest festivities by visiting Bistro Off Broad for a special Oktoberfest dinner on Thursday, October 18th.

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    Serving a bevy of German-inspired dishes on the chef-curated buffet created by Executive Chef Alex Friedman, patrons can take advantage of a mouthwatering menu from Bistro Off Broad:

    Appetizers: Fondue — Beer and Cheese Fondue with Vegetables and Bread; Brezel — Sour Dough Soft Pretzels with House Made Mustard; Kartoffelkroketten – Sauerkraut Ham Croquette; Obazda – Camembert and Beer Spread. Beilagen

    Side Dishes: Sauerkraut — Fermented Cabbage; Schwäbischer Kartoffelsalat – German Potato Salad; Spaetzel – Butter Fried Dumpling Noodles; Grüne Bohnen — Green Beans; Rotkohl – Braised Red Cabbage.  Hauptgericht

    Entrees: Bratwurst – German Sausage; Jagerschnitzel – Fried Pork Cutlets wint Mushroom Gravy; Sauerbraten – Brisket Pot Roast; Knackwurst – German Smoked Sausage.

    Dessert: Apfelstrudel – Apple Strudel.

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    Tickets are available for $25 per person, plus applicable fees. Specialty cocktails, beers and wines will be available for an additional charge. Reservations are required. For more information or to make a reservation, call (678) 963-5517 or e-mail bistrobroad@outlook.com. Finally, for other happenings around Atlanta, visit https://prettysouthern.com/.