Yankee Rosemary Pot Roast and Swiss Grilled cheese on Sweet Potato bread

This is by and far one of the most delicious celebrations of opposites you will ever put in your mouth! The sweet and the savory intermingled into an explosion of flavors that can only be described as "The Ultimate Fall Sammich". Yup. September is upon us and I am finally giving in to the impulse to actually bake again at home! All hail the Sweet Potato Bread! Fall Sweet Potato Bread is one that has been a classic here on the blog for many years!  I served this sandwich variation at the Bistro regularly and it always had people begging for more! The slightly sweet soft spiced bread wraps around a tender herbaceous hunk of pot roast that is drenched in a rosemary gravy of glory!!

 This post will be two posts in one...the Yankee Rosemary Pot Roast Recipe, and the Sweet Potato bread. That way you can decide if you want to just make the roast, or just the bread...but either way, be prepared for bliss! 

This is a variation of the original post of Jan D'Atri's Cola Braised Pot Roast. My variation is designed to bode well for this sandwich. It has more garlic, rosemary, onion and beefy goodness! Here's where to start...

Chef Tess' Rosemary Yankee Pot Roast

 Ingredients:

4-5 pound boneless chuck roast or rump roast

2 tablespoons vegetable oil

2 large sweet yellow onion, diced and sautéed

3 Tablespoons FRESH garlic, minced

1 Tablespoon beef bullion (non-msg)

1 Tablespoon  black pepper

1 Tablespoon fresh rosemary, minced

2 cups beef broth

1 (12 oz) can cola (I used Blue Sky All Natural Soda)

2 tablespoons organic tomato paste

2 tablespoons flour

Directions:

Season the roast on all sides by sprinkling with bullion powder and  pepper over the entire roast. Sautee diced onion in a little oil until golden brown and set aside. Heat a Dutch oven on high heat and add oil. When oil is hot,  place roast in pot and cook until browned on all sides.  Add beef broth, cola, garlic, sautéed onion,  and remaining teaspoon of salt. Bring to boil, stirring to release browned bits.  Add tomato paste and stir.  For crock-pot cooking method, transfer meat and juices to crock-pot and cook on high for about 4-5 hours (or until fork tender) or cook overnight in crock-pot on low heat. For oven method, cover Dutch oven and cook at 325 degrees in the oven for 3 1/2 hours. Liquid should be at least 1/3 of the way up the roast. Add more beef broth if necessary. At the end of cooking, sprinkle with fresh rosemary.

To make gravy: Remove roast from pot and keep warm. Pour beef liquid through a strainer to catch onion bits, mash through and then discard remaining onions. In a bowl, add 1/2-cup hot beef liquid to  2 tablespoons of flour. Whisk to combine eliminating lumps.  Slowly whisk mixture into the remaining liquid on the pot. Whisk frequently until mixture comes to a boil. Cook for another 5 minutes or until sauce thickens. Serve roast with hot gravy.

The Sweet Potato Bread is my original recipe made in full in the Fall Sweet Potato Bread Tutorial with the embellishments and leaves.  Here, I'm just giving you the recipe for the plain loaves. 

Chef Tess' Sweet Potato 5 Day Bread Dough

yield: 4 loaves 

2T active dry yeast (over 3000 feet use 1 T only)
4 cups milk, cold is best (cold soy milk is wonderful!)
3/4 cup honey Or Organic Maple SYRUP
1T salt
4 eggs (or 1 cup egg replacement)
3/4 cup oil
1 1/2 cup mashed sweet potatoes. cooled to body temp again. The consistency of thick oatmeal.
1T baking powder
 2T cinnamon, 
2tsp ground ginger and 
1T vanilla
2 cups whole wheat flour
12-14 cups all purpose flour (I have used fine ground white wheat and been fine doing all whole grain, use only 12-14 cups total if whole wheat is used )

Directions: Dissolve yeast in milk. Stir in honey. Allow yeast to get all foamy and look like it is having a hay day. Add egg, oil, mashed sweet potato, baking powder, 2 cups whole wheat flour, 2 cups all purpose flour  spices, vanilla and salt, in that order. Do not let yeast come in contact with salt on it's own or it will kill the yeast. Beat until smooth. Allow dough to rest 10-15 minutes

Add enough of the flour remaining to make a soft dough that is easy to handle but not dry. Turn dough onto a lightly floured surface and knead 10 full minutes. about 600 turns. Yea. 600 by hand. 5-6 minutes by machine on medium speed. Form into a ball and place in an ungreased 2 gallon bowl, covered tightly. If you don't have a large enough bowl...use two smaller bowls. Or...just half the recipe if you are worried. Put in the fridge. Punch down after 2 hours (this may be faster if you use warm ingredients or flour. If the dough is over 85 degrees when you put it in the fridge, be sure to punch down sooner. Also...if you have kids who open the fridge a lot, be sure to lower the temperature a bit so that your fridge is really as cold as it should be) Form into a ball again. Cover tightly and chill at least 8 hours.

Be sure to punch down daily (this not only expels gas, but also ensures even temperature in the dough). This dough can be made up to 5 days before Thanksgiving! So, it's nice to have around. It's also amazing to make into rolls instead of bread, should you choose to do something else. This makes four loaves. Four.

I will only make one here, but you'll get the idea.

Take one quarter of the dough and roll it into a tight ball.

I like to expel as much air as possible so it raises rather uniformly.

Gather the dough at the bottom and make a tight ball out of the dough.

Place on a parchment lined baking stone or baking sheet, at least 12 inches by 10 inches. Allow to raise until doubled, uncovered, lightly misted with water. When almost raised, turn on the oven to 425 degrees.  Bake 425 degrees 15 minutes and lower the temperature to 350 for the final 15-20 minutes of baking.  Allow to cool. Slice and wrap tightly. 

To make into the Yankee Rosemary Pot Roast and Swiss Grilled Cheese simply place a slice of the warm pot roast and 2-3 slices of Swiss cheese on a thick slice of the sweet potato bread. Grill on the stove in a medium skillet over medium heat with melted butter until golden and toasted . Garnish with minced fresh rosemary if desired.

There you go darlings! 

A wicked sandwich for Fall!

Always My Very Best,

Your Friend Chef Tess

Bistro Style Chilled Steak Salad Sandwiches with Creamy Horseradish

As many of you know, I am no longer working as the Executive Chef at the Bistro. I was there for 18 months and I loved it, but it was time to move onward. My kids needed me home more and I had some pressing personal issues that needed to be addressed. 

The new chef has changed the menu quite a bit to fit his own style, as he should. Greg is actually a rather brilliant chef and I truly loved working along side him when he was my Sous Chef.  When I left they really didn't announce the change. I was sad to go. I cried buckets of tears. I didn't really say much here about the change either. I have since moved on, but will look back on the bistro days with fondness. It was a remarkable experience. I love them all. Seriously.

The early classics that I had there are no longer available for ordering.  I get emails and messages on facebook almost daily, even though I haven't been at the bistro for over six months asking when I will be back and if not, can I at least share the recipes on my blog.  Though I don't think I can share the exact recipes that I used in the bistro, I will share ones that are close.

One favorite was the Roasted Sirloin Beef Salad Sandwich on a house-made tomato basil baguette.  The bread was my recipe that I've shared here on the blog. It is a simple no-knead artisan dough that pretty much anyone can make with very little effort. 

 6 ingredient Tomato and Herb No Knead Bread Anyone Can Make

The chilled steak salad was a great way for us to utilize filet mignon that we had overage of from the catering events and sell in the bistro.  This was beef that had not been served to guests, but rather was held in reserve at the banquet events. Sometimes there would be more beef on-hand than we needed and it was still good. We'd chill it immediately to keep it safe for consumption later, and then we'd mix it to make the chilled Steak salad. It is a delightfully refreshing salad. I was at first, a little nervous about how my guests would react to a cold steak salad, but it was well received.  

There's a nice infusion of fresh herb, garlic and a touch of creamy horseradish to add just the right amount of kick.  We served it with fresh arugula micro-greens and edible orchids drizzled with a tart-sweet balsamic glaze ( Here).


Tess Steak Salad Sandwich Spread
2 pound filet mignon or sirloin, roasted or grilled to medium-rare, cooled and diced
1/4 cup minced  fresh parsley
2Tbsp minced fresh thyme
1 Tbsp minced fresh rosemary
2Tbsp minced garlic
1tsp Chef Tess All Purpose Seasoning (online here)
1 ½ cups Mayonnaise
3/4 cup red onion, minced
1T horseradish
Salt And Pepper, to taste

Procedure:
Combine ingredients, adjusting quantities to taste. Be sure to add enough salt and pepper.
Keep refrigerated until you need it. Spread on toasted wheat bread or serve as a salad on a piece of Romaine lettuce.

There you go! An awesome chilled salad for the hot summer days still ahead of us!

Onward and Upward my darlings!

Always My Very Best,
Your Friend Chef Tess

Easy Fresh Berry Brownie Pie

 Every single day I bake pies. I know. It's awesome!   At Bistro 'a la mode, they change every single day as the pie Du jour so I have the chance to come out with remarkably delicious concoctions. It's an Evil Think Tank every day of the week. I wish you all could be there with me! One of the pies from this week was the fresh berry brownie pie. Usually we serve the Black Forrest Brownie Pie where there is a full enshrinement of flaky buttery crust around the brownie and pie filling. Usually people freak-out and cry tears of joy at the warm brownie and tart cherry filling with nuances of citrus and amaretto. I always, always get asked how I bake a brownie inside a crust like that. It's top secret my darlings. 

This week I just baked the brownie in the pie shell open so I could top it with gobs of ridiculous dark chocolate orange truffle ganache and bury luscious fresh berries in the gooey ridiculousness.   It was quite successful. 

 The top secret trick? Bake your brownies first.  I use my  Tried and True Evil Brownies topped with the ganache from the original recipe on the blog. They are always moist and remarkable. When chilled, they cut up perfectly and the ganache has its own distinct layer of love. See?

My Chef Tess Brownies
1 1/4 cup butter
4 cups sugar
1T vanilla,
2 tsp rum extract
1 T cinnamon
1 T orange zest
1/2 tsp ground Cayenne pepper
8 eggs
2 cups flour
1 1/2 cup dark cocoa powder
1 T salt

Directions:
Preheat oven to 325 degrees. Cream the butter,sugar, eggs, vanilla, and spice until light. Add the flour, cocoa, and salt, mixing 2 minutes. Pour int a lightly greased bar pan (at least 9inch by 13inch by 3) Bake 40-45 minutes--slightly under-cooked is better than overdone and dry. Cover with ganache and toasted almonds:

Ganache
16 oz. high quality chocolate chips
1 cup heavy cream
1 tsp orange zest
1 tsp almond extract 

Directions: Boil cream with the zest and almond extract. Place chocolate in a metal bowl and pour hot cream mixture over the chocolate. Stir with a wire whisk until smooth. Pour over brownies when they are cool. Allow to cool...if you can wait that long and cut into squares.

For the pie, cut into squares and strips and mold them into the bottom of an unbaked pie shell. See: My perfect pie crust recipe there's also a tutorial there on how to make my crust. 

 Bake at 375 degrees for 17-20 minutes, until the crust is golden brown and the brownie ganache has melted. The brownie will appear to have been baked in the shell. 

 Top with fresh berries of your choice.  I used fresh strawberries, rasberries, and blackberries and then I drizzled them with Melba sauce. 

That's it! Easy and delicious!

Have an amazing Memorial Day weekend my darlings!

Always My Very Best,
Your Friend Chef Tess

Seasons Change...

Today marks the end of a really long unbelievably difficult season for me.  
The catering company I'm part of has successfully finished our busy "wedding season."   I have not been at all vocal about the real struggle for sanity that has been taking place here in my life or the seemingly endless work hours I've been putting into things here in this side of the universe, but I just want to go on the record and say that there have been some really remarkable things going on behind the scenes and I'm extremely grateful today for those who have been cheering us onward.  I also have been taking a long break from blogging because of it.  

Though I've missed you here,  I can't even count how many of you have come by Bistro A' la Mode  during the last few months to show your support!!  It has made me feel so honored and humbled. Given the struggle of last year and the lack of employment, this has been an awesome change! 

No complaints!
 I want to be clear also in saying that I'm not at all complaining about working long hours, though I'm exhausted most days of the week. Management is a lot of work.  It is also remarkable to see a winning effort from our team and I love seeing the crew come together to get things done.   I'm extremely thankful for a job that supports our family and for the ongoing sweethearts at the bistro and catering kitchen who have been my family away from home over the last few months. My apprentice Aubrey has been a God-send.  Love her!!

The biggest strength has come from home and Faith.  
Most days I've stumbled from my car at the end of a long day and been met at the door of my home by loving children who whip off my shoes and socks to rub my feet. They have given me courage.  I'm away from a desk in the kitchen.  It is a full marathon. It is loud. It is hot.  It is awesome. I'm usually at it anywhere between 10-15 hours a day and I often receive messages from Ace letting me know he just said a prayer for me or that he just needs me to know he loves me.  I've begged the Lord for strength and felt his unseen arm on my shoulder lifting the weighty challenges.   Aren't those messages from far away the ones that keep us going?

Some have asked me if this has been a,"dream come true" since opening the Bistro? 
 Yes. Yes. Yes. It has been.  I've also been incredibly aware of the fact that it was not going to be easy, nor will it ever be easy to have anything worthwhile become successful.  So, I'm not even going to pretend that it has been an walk in the park the last few months balancing work and home life.  I'm tired. My feet hurt.  I miss a lot of stuff at home to to make things happen at work. It hurts on a deep level.  I knew when I started that this would be part of the deal but the reality is still difficult to bare at times. Sometimes...I just want to sit on a beach. I'm incredibly thankful for a husband who takes care of the home front.  I don't know how I could do it all. I don't want to even think about it. That being said, I'm not complaining. Not at all.  

You know what else?  I always get to the end of the day and smile. It is harder than I ever thought it would be, but I love it. You know what I love most? The sense that I'm deeply loved and needed where I work. 

Someone recently asked me, "Why haven't you been on TV lately?"  Personal reasons...but a lot to do with my own body image and struggling with feeling pretty. I know that sounds shallow. I feel lame for even voicing it.   I'm pretty sure in my heart I'm a beautiful person and people who see me know it ( I hope). Truth is,  I'm struggling with some health challenges that have added a few pounds to my figure. Nobody worry...I'm here for a while (I hope) I just haven't been in the public eye like I have in the past.  I'm working through it. From this side, just know that I will get through this...and that big things are still ahead.  Oh, yes. I'm a strong woman. You can count on that. 

What now?
Now as we are at the end of the wedding season, we're gearing up to expand things in the restaurant, I'm excited! I'm ready for the next challenges.  I'm getting really giddy about new menu items and changes.  I'm back to a more normal schedule for the summer. I'll see my kids more. I am able to blog a lot more and I'll be adding a lot more here than you've seen. Thank you all for  your continued love and support.  I can't express how thankful I am for your cheers and words of encouragement.  

Always My Very Best,
Your Friend Chef Tess

Twisted Bistro Make-Ahead Mac-n-Cheese

One of my favorite dishes to create daily at  Bistro 'A la Mode is the Twisted Mac-n-Cheese.  It is all from scratch and the flavor of the day changes depending on what I want to do, so it has been a good comfort food creative outlet.   I make a base recipe that is the best make-ahead macaroni and cheese recipe I have ever created for a baked casserole-style Mac. Once the macaroni canvas is made, then I twist it...

This week we did: 

Obviously I won't be sharing the exact recipes I use in the Bistro here on the blog, but if you are looking for a perfect macaroni casserole style recipe, here's my family favorite. 

My Tips for success:

•  Slightly undercook the pasta.  I generally only cook it about 7 minutes. It will be a little crunchy, but the sauce is a little loose and the noodles will absorb the extra as they bake. This ensures you have a great texture on the pasta, even though it is baked later. 
• Use subtle spices in the sauce to add depth.  My secret is the mustard, cayanne and a hint of nutmeg. Don't use too much nutmeg or it will taste like pudding. You want it to be subtle, yet enough of a nuance that people beg you for your secret ingredient. I use fresh grated, about 1/16 of a tsp. Just a hint. 
• Watch the heat when you add the cheese to your sauce. I take my white sauce off the stove, let it cool about 5 minutes, and then add the real cheese. Real cheese in creamy sauces will tend to get a "grainy" texture if it is heated too high, so this step keeps it creamy-luscious.

Chef Tess Make-Ahead Mac-n-cheese
yield: 8 1 cup servings

1 lb elbow macaroni, cooked about 7 minutes (slightly undercooked)
1/2 cup butter
1 clove garlic, minced
1/2 cup all purpose flour
8 cups milk
1T dry mustard
1/4 tsp cayanne pepper
pinch of nutmeg
1 lb sharp cheddar cheese, shredded
1/2 lb Monterrey jack cheese, shredded

Directions: 

• In a gallon sized saucepan, melt the butter over medium high heat. Add the minced garlic and saute about 3 minutes until tender, but not burned. Add the flour and stir well with a whisk, about 4 minutes.  Add the milk and remaining ingredients gradually, while whisking and bring to a boil over medium heat, then simmer about 10 minutes.  Be sure to stir every 2-3 minutes so the milk doesn't burn on the bottom of the pan.  
• Remove the pan from the heat. Allow it to cool about 5 minutes then stir in the shredded cheese. Smooth perfect cheese sauce can't be done if you cook the cheese on the stove, it will get a grainy texture if the cheese gets too hot...and you want it to be creamy smooth right?
• In a large 9inch by 13 inch deep casserole pan, lightly grease the pan. Pour the cooked, drained pasta into the pan and season well with salt and pepper.  Pour the cheese sauce over the noodles and stir to combine.  
• Top with breadcrumbs or twisted variation of your choice (see twisted ideas above). Usually just a drizzle of savory sauce and a different crumble of bacon or cheese on top will kick it to the next level of awesome!  I have so many more flavor variations to make it is sometimes scary how my brain works!

To Bake Immediately:
Bake the casserole at 400 degrees until sauce is bubbling and the topping of choice is crisp, about 20-25 minutes. 

To save for later: Cover casserole with foil and place in the fridge. May be kept up to 5 days. Ready to heat and eat. Bake, covered with foil, 400 degrees 25-30 minutes. Remove foil and allow to bake 10 minutes more, until topping is crisp. 

To make into a freezer meal:  Cover with foil, label and date and transfer to the freezer. 
To prepare: Thaw the casserole in the fridge for 24 hours and follow the directions for the refrigerator version. OR bake from frozen, covered with foil 1 hour 20 minutes. I recommend thawing first. It just gives your sauce a really great texture.  

There you go darlings!

Come and see me at the Bistro. I'd love to give you a big hug!

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Always My Very Best,
Your Friend Chef Tess

Best Ever Make-Ahead Potato Gratin Casserole

 Hello my darlings! It has been a crazy couple of weeks as we're busting out all the stops getting things together for the Bistro. Here's where we are so far on the interior. The rest of the equipment is coming really quickly!  The floors, walls and electrical are all in place. There's been a slight delay on the opening date so keep checking back...it should be in the next couple weeks. 

When I haven't been in the kitchen working on perfecting the new menu at Stonebridge Manor we've been catering some remarkable and beautiful weddings. Thing have been so wicked-fun! Benjamin is super easy to work with, quick to smile, and totally professional. Seriously. What's not to love? Look at him. He's just a freakin' fun dude! Yup. I've finally found my match in crazy-weirdness in the kitchen. Big things ahead with this guy!

 At any rate, one of my favorite things to do for large-scale events is get a lot of preparation done the day before the function, and though this isn't the exact recipe we use at the Manor, this is one of my all time favorite potato gratin casserole recipes because of the fact that I can make it ahead of an event and still have time the "day of" to do the fun stuff...like this...

So, here's the simple recipe for the potatoes. They're perfectly cheesy and loaded with awesome flavor. 

Chef Tess Make-Ahead Potato Gratin

12 servings

5 ½ lbs russet potatoes, peeled and sliced to 1/8^th inch thick (about 10 potatoes)

2 cups sour cream

2 cup whole milk

2tsp salt

¼ cup flour

¼ cup butter or olive oil

2 medium onion, minced

3T garlic, minced

2tsp Thyme, fresh (or1 tsp dry)

2 tsp fennel seed, crushed

2tsp white pepper

1 cup Parmesan cheese

2 cups cheddar cheese or Asiago, shredded


Make the gratins: combine the first 5 ingredients in a large bowl. Making sure to Prep and assemble the sour cream, milk, salt and flour in a bowl before slicing potatoes (so they don't brown). Do not store sliced potatoes in water or the gratin will be watery and flavorless.

 Saute the minced onion and garlic in butter until fragrant, about 5 minutes. Add thyme, fennel seeds and pepper. Add the sauted onion mixture into the potato mixture. Turn bowl of potatoes into a 9 by 16 inch GREASED baking dish, pressing the potatoes into a flat even layer.

 Top with cheese. 

  Cover the dish tightly with foil and bake at 375 degrees 1 hr 45 minutes. Transfer the gratins from oven to a cooling rack. Cool uncovered 45 minutes. Cover with plastic wrap and keep refrigerated up to 3 days.

 For service: Remove from the fridge and allow to warm to room temp (about 45 minutes) remove the plastic wrap. Bake at 450 degrees uncovered for 25-30 minutes until cheese is golden brown.

There you go my darlings! Make some great potatoes!

Always My Very Best,

Your Friend Chef Tess

First Glimpses of the Bistro, the Chefs and the progress!

Those who have been following the recent changes in the Chef Tess adventure were probably just as surprised and excited as we were to hear that we'd be starting a little Bistro here in Mesa, Arizona as part of the amazing venue at Stonebridge Manor . Someone was asking me, "Why is it called  Stonebridge Manor?"...Yes. There is a  stone bridge.  The bridge was added by the visionary owner of the manor, Michael Mills when he purchased the property in 1998. It had previously been a private mansion (details here).  

Michael upgraded the facility dramatically by adding impeccably manicured grounds, an elegant ballroom, a spacious outdoor pavilion and  a state of the art new catering kitchen.   Over 2600 weddings and special events later, his attention to detail, leadership, and the reputation of his staff are undeniable.  This guy is seriously awesome! 

When  Michael Mills asked me if I would be interested in heading up the Bistro part of the food and beverage division of the manor, Palm Street Culinary, my heart almost skipped a beat.  How long have I been talking about running a cafe or bistro?  The reality set in this week as I got to nail down a few details on the menu and take some photos of the location's progress.  "The Bistro" will be located on the East side of the manor.  By the way, we haven't set the name of the cafe/bistro yet so I'm referring to it as the "Bistro" until we get a real name set. Michael Mills has created an unparalleled level of quality in his previous ventures and this will, undoubted be another wonderful success. I'm honored by the trust he is putting in me.  This bistro isn't a wedding venue. It is an on-location foodie destination. It will tantalize and surprise! The best part is, that it will be where you can find me every day of the week.

There is a beautiful Victorian fence surrounding the courtyard dining area and when you arrive, this is what you will see... 

(minus the picture of me dancing the jig and cheering to see you!)

 Feel free to walk through the gate and say hello. Smooches. Hugs. Cheering! Pastries handing from my ears if you're lucky...

There will be outside seating to enjoy the Arizona sunshine, as well as a full take-out menu.
I can't wait to share with you what we'll be serving, but it is still a surprise!   The prices will be more than reasonable and it will be open for lunch initially and then we'll be adding breakfast (and hopefully dinner) down the line. The faster the place takes off, the better chance of adding the additional dining times. So, please help spread the word. It means a lot to us.

Doesn't it just make you happy looking at it?!

 My favorite corner to sit in on the patio has trees covering the bistro tables and is an ideal place to just relax for hours. 

Right now, as you walk through the french doors into the actual shop, this is what you'll see...

It appears that the Bistro is indeed an analogy for my life and though things are calm, stunningly awesome and cool on the outside, there is a lot of work on the inside that needs to be done.  Thank goodness there are a lot of people who are willing to help make this dream a reality and I've been blessed to work with two outstanding chef's on this project.  

Chef Mika D.Chevalier is the head chef/food and beverage director for Stonebridge manor and Palm Street Culinary.  I have already learned that he is one of the most high-energy, fun, detail-oriented French guys I know. Actually, I don't know many French guys, but Mika keeps things interesting.  He is very quick to laugh and I imagine that there will never be a dull moment working with this guy. So far, he's lived up to my expectations.  Mika has full run of the place, and I'm thankful for his many years of experience in management and as a chef.   He is known for his meticulous attention to sanitation in the kitchen. Thank goodness! We'll get along! Mika has hired me as his "right hand gal" so we're working pretty closely on the menu and all aspects of the catered events. It's been a blast!


Truth be known,  I feel like I've found my new home. We're already a crazy zany bunch! 3 chefs who love food, are passionate about ingredients and quality, and who are cheering each other on to success. It is refreshing teamwork and I'm thrilled to be part of it!  We anticipate that the grand opening will be the first week of October  or so! Hopefully everything comes together that quickly, but it may be a bit longer.

The Bistro (not the official name..again I'll keep you posted on what it will be called) 
will be located on the East side of  Stonebridge Manor:

4000 E Palm St,
Mesa AZ 85215
(480) 641-3131
View Map

 Join me on the Chef Tess Bakeresse Facebook Page as I post updates for the menu, the name of the "Bistro",  and all the inside progress! I'd love to see you soon! Seriously. Sooooo excited!!! Onward and Upward darlings! 

Always My Very Best,
Your Friend Chef Tess