08/11/2021
“Fresh”; “Homemade”; “Made in house”; “From Scratch”; “Made with love”: These are taglines companies like to use to make their products sound more authentic and less processed.
What we do at Bistro isn’t necessarily hard or difficult. Scroll through the photos to see how we make our Summer Corn Soup from cob to kettle. First, we roast the corn, then husk and slice the cobs. We add the kernels along with some onions and a touch of butter and cream to the stock pot before simmering and finally pureeing. To finish, we garnish the corn soup with lime crème fraiche and toasted pistachio.
This is just one example of the time and effort we put into all our dishes. The difference is that we use fresh, high-quality ingredients and time-honored, “Old School” methods which make great tasting food.
If you’re interested or have questions on how we make any of our dishes please stop by the counter to speak to Chef Kaytlin or drop us a line in the comment section below.
We hope to see you at Bistro here soon!
Sarasota Art Museum of Ringling College Ringling College of Art and Design
