Smoked Salmon Tortellinis

Bittersweet week — Bizzi’s has been in business for five years (woot) and my sweet dad won’t be here to celebrate Father’s Day with us this year. For those of you with dads still around, be sure to show them the love this week or weekend!

This week we are open on Saturday for those who made reservations for our Six Course Dinner. The rest of the week, come on down — Thursday and Friday we’ll be serving Smoked Salmon Tortellinis with Caper Beurre Blanc and Seasonal Vegetab…les. No tasting this Thursday.

Next week, we’ll be pouring a sensational All Cabernet wine tasting — Thursday, June 23rd at 7:00 p.m. sharp. And the week following we will have an A Cappella Men’s Quartet “Dischord” singing for us — Thursday, June 30th also at 7:00 p.m. These guys are so talented, you won’t want to miss their tunes!

Cheers to all — QB & The Hive

Barbecue Pork Ribs

Quick and to the point (as if I can really ever do that):

– We’ll have a beer tasting this Thursday, June 9, starting at 7 p.m. — this month we’ll be tasting Lagers.

– Our weekend feature — Thursday, Friday, and Saturday night: Barbecue Pork Ribs (with my own famous Espresso Honey Sauce), Corn & Red Potato Salad.

– We are taking wait list reservations for our Fifth Anniversary Dinner – Saturday, June 18, Six Courses, $65 per person.

– Wine tasting Thursday, June 23 and a live performance by Dischord, a terrific men’s quartet, singing their own arrangements on June 30. Both start at 7:00 p.m.

– Lots of experimenting in the kitchen — come try some of our concoctions!

Julia Child said it best:

“People who love to eat are always the best people.”

Queen Bee & The Hive

Espresso Crusted Lamp Shoulder Chop

He Said…She Said…

OK, so The Polar Bear can write. Lesson learned: don’t underestimate the wit and talent of one’s mate. Whatever! Maybe his messages wouldn’t be so good if he had to do this every week…..

This week: Thursday is our Monthly Martini Tasting with a Ginger Honey Julep, a Key Lime Pie Martini, and a Horned Melon Martini…7 p.m.

Also this week: Friday & Saturday night, we’re featuring Espresso Crusted Lamb Shoulder Chop with Oatmeal Stout Gravy served with English Pea Puree & Tomato Polenta. And yes, I’ve already tried it (Lord, please let my jeans zip up without having to lie down on the bed!).

We still have a few seats available for our Fifth Anniversary Celebration Dinner on Saturday, June 18th. Six courses, $65 per person, reservations from 5 to 9 p.m. Menu is on our website at

Lots of fun things this month — we’ll talk more in weeks to come, but don’t miss our Live Men’s Quartet. They’ll be singing a capella for us with music they have arranged starting at 7:00 p.m. on Thursday, June 30. They are a hugely talented group of men that makes beautiful music!

Took three hour naps every day at the beach last week, so this week is a rude interruption of a lifestyle I could really embrace.

Nap on!

Queen Bee & The Hive

Mussells And 5th Anniversary Menu

Before The Polar Bear begins, here’s a reminder: Saturday, June 18th, reservations from 5-9 p.m. — our Fifth Anniversary Dinner Celebration. We like the menu so much that we added another course, so now six courses, $65 per person. Check it out and make your reso!

There is a Beer Tasting at 7:00 p.m. on Thursday, May 26 — this week it will be Revolver Brewing.

Weekend feature: Mussels and clams in a white wine broth with fresh vegetables and quinoa.

And now, for the message you’ve all been waiting for…

Bizzis Devotees,

Scattershooting while wondering whatever happened to Thelma and Louise –

My lovely bride is enjoying an ocean view far to the East which means all is quiet here on the Western front. I’m not much of a conversationalist and so was finding my own company decidedly less vibrant than hers. Then I remembered the dirty dishes in the sink, the unmade bed and the trash bags sitting forgotten by the front door. Sometimes vibrancy is a blessing best experienced from a distance.

Ursus Frigus

Crispy Pork Belly

Shaping up to be a great week! Wine tasting here on Thursday at 7:00 p.m. sharp with Shawn Croft — we’ve got South African wines as follows: DeWetshof Chardonnay – Robertson, Mulderbosch Cabernet Rose – Western Cape (close to Stellenbosch), Warwick Pinotage – Stellenbosch, and Badenhorst Family Red Blend – Swartland. It’ll be fun to try something new.

This weekend, we are featuring Crispy Pork Belly with Filipino-style Rice and Asian Vegetables — just to warm you up for ou…r upcoming Fifth Anniversary Dinner. Apparently last week I forgot to mention the date, which would likely be helpful: Saturday, June 18th, reservations from 5 to 9 p.m., $65 per person, five courses. A preview of our dinner: Housemade Mozzarella with Heirloom Tomatoes…Cioppino…Striped Bass with Crab Stuffing…Brown Bourbon Ice Cream Bar with Candied Walnuts & Peaches…and on it goes.

Next week The Polar Bear has raised his hand and will write our missive. Don’t you dare tell him that he’s more interesting (although he very well might be).

Peace Out…Queen Bee & The Hive

Jumbo Shrimp And 5th Anniversary Dinner

So…we have a martini tasting tomorrow (Thursday) night — Tangerine Gimlet, Dragonfruit Margarita, and Flan Martini. The Polar Bear hates it when I say: “It doesn’t get any better than this” … but really? Does it?

Friday & Saturday night we’re featuring Sesame-Ginger Bavettine Pasta with Texas Jumbo Shrimp & Jumbo Scallops. Don’t miss it — we’re making, rolling & cutting pasta especially for the weekend!

Sign up for our 5th Anniversary Dinner (June 18th)– Five Course…s, $65 per person. We’ll be posting the menu by the end of the weekend, so look out! It will be awesome…guaranteed.

Viva la revolution (whatever that means).

Queen Bee & The Hive

Cinco de Mayo and Mother’s Day all in the same week! Let’s celebrate them both in style!

Cinco de Mayo, Thursday, May 6, starting at 7 p.m., we’ll have a tequila tasting and a Spanish tasting menu: Savory South American Empanada, Mexican Shrimp Cocktail, House-made Cream Cheese-Stuffed Bacon-Wrapped Jalapeno, and Black Bean & Steak Tostada. We’ve just put some Margarita Sorbet in the freezer as well … but it won’t last long.

For the weekend, we’ll be featuring Petite Tenderloin with Creamy Poblano Sauce, Loaded Baked Potato, and Sauteed Green Beans…and Flan (get it while we got it!).

We have new flatbreads for May, and are busily planning our Fifth Anniversary Dinner on Saturday, June 18th — and will publish the menu as soon as it’s finalized and I’ve nibbled each and every dish.

Happy Mother’s Day to all of you out there that are mothers or have (or had) mothers. My wonderful mom is so important in my life (she still is a pretty fair disciplinarian… and now that our daughters are mothers, it’s a gift to see what great parents they are!

Queen Bee & The Hive

Surf & Turf

Spring just does something to us — we’ve been planting, trying, tasting, modifying, thinking of new and improved recipes. With that in mind, hang on for the ride! It’ll be a deliciously fun experience.

So this week, we are having a Vodka Tasting on Thursday night at 7:00 p.m. (yes, a tasting…not a surfeit of alcohol). Four vodkas: Potato, Rye, Corn, Grape…all paired (at your option) with a tasting menu (you’ll love this): Smoked Salmon Escabeche Flatbread … Bruleed Halloumi Cheese with Pickled Vegetables … Avocado, Poached Egg, Caviar on Pumpernickel … Grapefruit Sorbet. Now you see why any diet is going to be an uphill battle for The Queen.

This weekend, we’ll be featuring Surf & Turf: Ribeye Topped with Fried Calamari Rings served with Butternut-Sweet Potato Mash & Sauteed Brussels Sprouts. Next month promises some terrific new features as well!

And lastly, we’ve scheduled our Five-Year Anniversary Celebration Dinner for Saturday, June 18th. Five courses, wine pairings available … $65 per person. We’ll be showcasing some wonderful new fare. Reservations from 5 – 9 pm.

And my quote of the week: “Age is just a number. It’s totally irrelevant unless, of course, you happen to be a bottle of wine.” — Joan Collins

Queen Bee & The Hive

Shrimp And Grits

When The Queen’s happy, all is well (or so The Queen thinks, in any case). So the dishwasher has been fixed and is working perfectly. Ahhh — my dishpan hands are in healing mode.

We are just thrilled that we have found a new source for Texas-raised, hormone-free meats! They are delicious and good for you! Needless to say, I’ve eaten my weight in samples over the past week or so…all for the Bizzi’s cause….

This Thursday, we are having a wine tasting of Weird & Wonderful Wines: Ruhlmann Pinot Gris from Alsace, France; Amity Vineyards Gamay Noir from Willamette Valley, OR; Mezzacorona Teroldego from Trentino-Alto Adige, Northern Italy; and Tenuta Argentinera Bolgheri (Cabernet Sauvignon) from Maremma, Argentina. All good; all interesting. Come sip with us — 7:00 p.m.

And Friday & Saturday, we will be featuring Grilled Shrimp with Smoky Gouda Grits and Braised Collard Greens with Red Pepper Coulis. If that’s not comfort food, then there is nothing comforting!

Be safe, be healthy, be happy.

Queen Bee & The Hive

Seared Duck Breast

And the saga continues…

I won’t bore you with a long story about our restaurant dishwasher, but will summarize: three dishwashers in four weeks (two new ones), with the most recent new dishwasher falling on its sword yesterday. There are no words…

On the brighter side … we do have our Spring Menu out this week, with some fresh new features, and for this weekend, will be serving Seared Duck Breast with Pomegranate Drizzle, Green Beans Almondine, & Wild Rice. That’ll get you into Spring, all right!

Thursday night we will have our Martini Tasting of the month, with these three quaffs: Raspberry-Pepper Gimlet, Herbed Gin Gimlet, and White Chocolate Martini. All made right here as you order!

Best week to you all!

Queen Bee & The Hive