Meet The Winikers

Meet The Winikers

The Winiker Jazz Trio, Bistro Duet's Sunday Brunch House Band

Bo & Bill Winiker and Neil Greene performed at Sunday brunches at the Last Hurrah in the Parker House Hotel for 14 years and at the popular Skipjack’s Boston brunch for more than 20 years. Find out more about this fascinating trio below, and join us for Sunday Brunch to hear their legendary music live!

What makes you guys so different than other live bands? 

What makes the Winiker Trio’s jazz brunch so unique is that their trademark has always been fun, lively upbeat music played at the softest volume imaginable.

Why do you enjoy playing music at Bistro Duet? 

We love performing at Bistro Duet because the staff is so friendly and the food is delicious! We have performed at thousands of weddings, corporate events and birthday and anniversary parties all across New England. 

What role do you play in keeping people happy in the restaurant?

We believe we are warm and personable and folks keep coming back to Bistro Duet time and time again for the great food and service combined with exceptional music in a relaxed setting.  

What do you enjoy besides playing music?

I (Bo) am an avid golfer, and can be found out on the links when not performing. Bill is constantly creating new music programs when he is away from the bandstand.

Do you have any advice for people who. haven't tried the brunch at Bistro Duet yet?

If you haven’t been to Bistro Duet for Brunch please mark your calendars to try it sometime soon. It’s a musical dining experience that can’t be beat! 

A Waffle Lot of Ideas

A Waffle Lot of Ideas

We interviewed Chef/Owner Cyrille Couet about one of his favorite breakfast dishes, waffles:

What is your most enjoyable childhood memory relating to waffles?
Back home in France, waffles are something to enjoy at a carnival or festival event. They are usually best enjoyed when covered in jam and powdered sugar. 

What is the biggest challenge you have when making waffles?
They are not challenging to make, however, time management is key. Waffle batter is always better when it's made a day before you have to be prepare!  

Do you have any secret ingredients that you use in your waffle batter?
Instead of using melted Butter, I cook it with a Beurre Noisette (hazelnut butter). It ads an extra layer of richness and flavor.

Do you ever make or enjoy savory waffles? If so, what is your favorite flavor combination?
My favorite way to eat a waffle is to enjoy it with savory components. On my bench menu I feature a duck confit waffle with a sage cream sauce. It is splendid! Another variation of this would be a smoke salmon waffle with dill cream sauce.

Can I still make a waffle if I don't have a waffle iron at home?
That is a tough question. Of course, you need the waffle iron to achieve the desired shape. If you want to make them the shape of a pancake, but still use the waffle batter, you can. The result will be a very fluffy pancake. Of course, you can always close your eyes and get a waffle! :-)

Marvelous Mimosas

Marvelous Mimosas

Bartender, Billy Trembley, pours out some ideas for how to make mimosas pop!

Q1. Which bubbles make the best mimosa?

Billy: I always use a French Crémant (French Sparkling wine) or Champagne. Wines in France are usually produced from Pinot Noir or Chardonnay Grapes, which provide a richer, creamier texture. I try to steer away from Prosecco, only because I find the taste to come across more bitter.

Q2: How can I make a mimosa with high-quality bubbles without spending a fortune?

Billy: Look for a good Crémant in your local liquor store. Champagne and Crémant are typically made with similar methods. There are a lot of great French Sparkling wines out there and you can find one usually for about $15-$20/bottle.

Q3: When making a mimosa, do you pour in the orange juice or the wine first?

Billy: If you pour in the champagne first, the bubbles are likely going to foam up and overflow the rim of the glass once you add in the juice. I always put in the juice first, then with some care, tilt the glass while pouring the bubbles in slowly. This will ensure you make a great cocktail without the mess.

Q4: Are mimosas always made with orange juice? Are there other variations out there?

Billy: There are so many variations of mimosas and bubbly drinks that you can make. In fact, here are a few of my favorites:


Blend fresh chunks of watermelon in a blender and then strain out the juice. Mix with lime juice and bubbles. 


Combine some lemonade and champagne. Coat fresh raspberries in sugar and throw a few inside the glass.


This is a spin of combining two classic drinks. Combine some blanco tequila with grapefruit soda and bubbles. Add in a little bit of grenadine and a little fresh lime juice.

Crepe Expectations

Crepe Expectations

Learn Chef Cyrille's tips for making crepes like his mom used to make. Impress friends and family with your crepe-making know-how! Or try them yourself at our Jazz Brunch every Sunday from 11:30-2:30.

What is, in your opinion, the secret to making a perfect crepe?
Speed of shaking the pan and of course the consistency of the batter. Mix together all the dry ingredients and all the wet ingredients separately first. Add the wet to the dry while whisking the batter until there are no lumps. Also, let the batter sit in the refrigerator for about an hour before using it.

What signs can you look for to know that your crepe is not good?
If the batter is not not smooth and not mixed well it clumps up and makes a mess

Do you recommend any specific kitchen tools that are better for making crepes?
Don't use a standard spatula. Make sure to get a long thin metal spatula, one similar to what you might use if you were icing a cake. This will make your life easier when you flip the crepe over.

Have you ever eaten a crepe that you just will never forget?
My mom’s, of course, is always the same answer. The memories of eating as a child is the best food ever. It  doesn't have to be made by the best chef in the world, but just made by mom.

What are your favorite savory crepe fillings? 
Duck confit and Swiss cheese with Bechamel sauce is the winner. Garnish with arugula salad. Yum!

What are your favorite sweet crepe fillings?
Just butter and sugar. The simplicity of the sugar caramelizing with the butter is something so amazing. It beats spreading anything else on top.

Tips for Making the Best Bloody Mary

Tips for Making the Best Bloody Mary

Interview with Wember Castillo, Head Bartender at Bistro Duet:

What is your favorite type of vodka to use in a Bloody Mary?

I really like using spiced vodkas or rich-flavored vodkas. Mushroom vodka, for example, adds more earthiness to a Bloody Mary. My current favorite is an organic tomato vodka. Its flavor is similar to sun-dried tomatoes, which provides a rich layer of tomato flavor that holds up nicely with the other flavors.

There are so many versions of Bloody Marys out there. What is your favorite?

As much as I like Bloody Marys, I like a "Bloody Maria" even more. All you have to do is use tequila instead of vodka. I use a Reposado or Anejo tequila to achieve a more complex flavor.

What is your favorite seasoning to use when you make a Bloody Mary?

You can add the kitchen sink into a Bloody Mary if you really want to. My favorite seasoning to use is celery salt - and best of all - it's found in most people's spice cabinets. Celery salt really ads a wonderful fresh flavor.

Do you have any interesting garnish ideas?

Absolutely! The two most unique garnishes I've seen have been cajun shrimp or pickled green beans. You can either skewer a cajun shrimp or hang it right off the side of the glass. Otherwise, simple celery stalks and olives are always a safe option.

Wember's favorite Bloody Mary Recipe @ Bistro Duet:

- 1.5 oz organic tomato vodka

- pinch of celery salt

- pinch of cracked pepper

- a few dashes of tabasco

- lime and lemon juice

- pinch horseradish

- .5 oz Worcestershire sauce

- tomato juice



How to Poach a Perfect Egg

How to Poach a Perfect Egg

From choosing the right eggs to adding the perfect sauce, Chef Cyrille cracks the case for making the best poached egg this side of the Mystic River.

Q: What do you look for when purchasing your eggs?

Chef: I use eggs from free range chickens because they produce a more flavorful egg with a bright yellow yolk.

You can tell when an egg is at its freshest when it sinks to the bottom of a pan of water. As an egg ages, the air bulb between the shell and the egg increases. If an egg stands up in water, it is still okay, but not as fresh. If an egg floats in water, toss it in the trash, it's not fresh enough to eat.

When you crack into a hard boiled egg, you can find the air bulb between the shell and the white  – the bigger the space the older the egg.

Fun Fact - a hard boiled egg will spin on is side very fast but a fresh raw egg won’t.

Q: What is the most important factor when poaching an egg?

Chef: It is very important to use slow simmering water. Rapidly boiling water is too hot for cooking a delicate egg. Add salt and a dash of white wine vinegar to the water to facilitate the coagulation.  

Q: Fact or Myth – does adding salt to the water when poaching eggs decrease the time it takes for the water to boil?

Chef: But of course you add salt to the water, but only for seasoning. It is a myth to think salted water boils faster than unsalted!

Q: What is your favorite way to enjoy a poached egg?

Chef: I prefer my poached eggs with hollandaise for Benedictine. But I also like a nice Beurre Meurette which is a delicious red wine butter sauce.