Chef Mary Brady
Mary Brady of Milford, Michigan is the executive chef and co-owner of Diamond Jim Brady’s Bistro. The restaurant is a unique dining establishment located at the Novi Town Center, in the Detroit suburb of Novi, Michigan.
Chef Brady’s expertise is the result of years of experience. She received a degree in Hotel and Restaurant management from Michigan State University. She then became a certified Executive Chef through the American Culinary Federation and honed her skills in various programs including being a supervising chef for Oakland Community College’s apprentice program, and serving as the captain of Schoolcraft College’s Culinary competition team. Always willing to share her love of cooking with others, Mary became a culinary columnist for the Northville Record and wrote a weekly column for six years. Most recently, she wrote a weekly column titled, “Food For Thought” for the Novi News. Through the years, Mary has taught culinary courses in Livonia, Michigan as part of Schoolcraft College’s award winning Culinary Arts program. Throughout 2003, she taught culinary classes for area residents through Novi Community Education.
Throwing her energy and passion into cooking, Mary worked at perfecting her craft at various restaurants before joining Diamond Jim Brady’s at the Southfield, Michigan location. Detroit’s first family owned bistro, (a small restaurant fashioned after the eateries in Paris), began back in 1954 when her husband’s father, Jim Brady, opened the doors to the original Diamond Jim Brady’s on Seven Mile Road in Detroit. Mary has worked as Executive Chef of all food preparations and as a proprietor at Diamond Jim Brady’s for a total of twenty-three years. In 1991, Diamond Jim Brady’s relocated to the Novi Town Center in Novi, Michigan.
Mary has also founded an affiliate company, known as Mary Brady’s Custom Catering where she specializes in upscale home and corporate catering. She integrates the best seasonal ingredients into her menus. Her client roster includes Daimler Chrysler, Toll Brothers Luxury Home Builders, the State of Michigan, and American Institute of Iron and Steel. In addition, “Let Mary Cook” is Mary’s personalized service that allows customers to specially order healthy meals prepared for delivery or pick-up at Diamond Jim Brady’s Bistro. Chef Brady was selected to receive the Women’s Chef and Restaurateurs elite scholarship through the Culinary Institute of America Master Class and studied French bistro cooking in Napa Valley, California in 2003.
Mary has participated in numerous food shows throughout the world taking home a gold medal in the EXPO Gast in Luxembourg, a bronze medal at the Singapore Salon Culinaire, and Best of Show and Master Chef’s award in Detroit, as well as medals from food shows in Kansas City, Baltimore and Chicago. Mary plays a visible role in her community including serving as a board member of the Woman’s Caring Program (WCP), which raises an appreciable amount of funds for the 4 C’s, an agency which provides childcare for low-income families.
Mary was named to Corp! magazine’s list of "Michigan's 95 Most Powerful Women," (March 2002 issue). She is frequently featured on Detroit network television and in metro Detroit newspapers and print publications. Chef Brady is also active in a number of professional affiliations including the Michigan Restaurant Association, National Restaurant Association, Women Chef and Restaurateurs, American Culinary Federation, and Michigan Chefs de Cuisine. Mary has trained a number of culinary students to become successful chefs themselves, and she considers this amongst her greatest accomplishments.
MOM'S REALLY GOOD LAMB SHANKS
-4 meaty shanks
-2 carrots - 1" roll cut
-1 large yellow onion julienne
-2 potatoes washed, not peeled (optional), cut into eighths
-2 cloves garlic chopped
-1/2 cup ketchup
-1/4 cup apple cider vinegar
-1/4 cup (or less) vegetable oil
-salt and pepper to taste
1. Rub shanks with garlic, salt and pepper. Heat oil and caramelize vegetables. Remove from skillet. Brown shanks.
2. Add vinegar to skillet cover end and cook over medium heat for 15 minutes.
3. Mix ketchup with enough water so that it pours easily. Pour over shanks cover and bake in a pan, 350 degrees oven for one hour.
4. Remove. Add vegetables and cook an additional hour to hour and a half or until tender.
Serving Suggestions: Serve over Sundried tomato polenta with steamed spinach.
-7 cups water or stock
-2 cups cornmeal
-1 freshly grated parmesan
-fresh herbs to taste
-salt and pepper to taste
-garnish; olives, sundered tomatoes
1. Whisk cornmeal into cold water or stock to avoid lumps.
2. Cook over low heat approximately 25 minutes. Add the rest of ingredients. Season.