Here’s the menu for our French Wine Dinner!

We’ve got our French Wine Dinner menu for 6:30 p.m. on Wednesday, November 30, all planned. These five courses (some of which may remind you of our Julia Project), paired with six French wines, are sure to be très magnifique!

Apertitif
Cremant de Loire

First Course
Potage Parmentier (Potato Leek Soup)
Wine: Chateau L’Hoste-Blanc Bordeaux Sauvignon Blanc

Second Course
Cured Salmon in a Jar
Wine: Domaine du Pere Caboche Chateauneuf du Pape Blanc ’93

Third Course
Coq au Vin
Fingerling Potatoes
Wine: M. Chapoutier Crozes-Hermitage La Petite Ruche Rouge

Fourth Course
French Green Salad
Brie and Pear Beggar’s Purse
Balsamic Reduction
Wine: Simonnet-Febvre Sauvignon Blanc de St. Bris Burgundy

Dessert Course
Apple-Apricot-Marzipan Tart
Soft Whipped Crème
Wine: Sauterne Chateau Rieussec

Cost of this dinner is $65 per person plus tax and gratuity. For a taste of France at the end of your November, call 216.481.9635 and save your place at our table!

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Taste the Mediterranean at our September Vegan Dinner

In the Vegan Dinner Series, the hits just keep on coming…and if you’re a fan of Mediterranean food, you won’t want to miss our 3-for-$30 special for September. On Thursday, September 15, our Vegan Dinner Series features “Flavors of the Mediterranean.” Take a look at this lineup:

First Course
Mezze Platter
Rice-Stuffed Grape Leaves
Tabbouleh Salad
Hummus
Greek Olives
Spanakopita

Main Course
Moussaka
Couscous

Dessert
Apple, Apricot and Pine Nut Galette
Vanilla Bean Crème Anglaise

Sounds good? Don’t miss out! Call 216-481-9635 and make your reservation now for this vegan Mediterranean feast.

“A Night in Budapest” is vegan magic

Greetings, Bistro fans and vegan cuisine fans. The Tenant is finally back, with some time out for a cold. I regret to say that as a result of this cold, I decided not to attend the $10 wine tasting this week (I never want to risk making any of the other fine Bistro patrons, or the terrific staff for that matter, ill if I can help it). If you attended, however, and have a comment you’d like to make, please feel free!

As for “A Night in Budapest,” the latest Bistro venture into gourmet vegan cuisine last week, that was a fine evening indeed (as you know if you tried it yourself). The 3-for-$30 meal began with a first course of Tomato-Fennel Soup with Cornmeal Dumplings:

This dish was delightfully spicy with its blend of tomatoes, fennel, onion, paprika, and other flavorings. The cornmeal dumplings were deliciously tender, and the whole thing was topped with fresh sprigs of dill. A wonderfully warming winter soup.

Then it was on to the main dish, Vegan Chicken Paprikash with Potato Gnocchi:

This “chicken” was, as is true of many Bistro vegan dishes, made with gardein, which I’m told is made primarily from wheat gluten. Obviously not a choice for those with celiac or other issues requiring a gluten-free diet, but it does make an incredible chicken stand-in that is extremely difficult to tell from the real thing in terms of flavor. It worked perfectly in this dish, paired with classic traditional-tasting potato gnocchi and a sauce that, from my understanding, included cashew milk. It was rich, creamy in texture, and tasted just like something you might enjoy in a traditional home-cooking Eastern European ethnic restaurant.

The grand conclusion of the meal was Hungarian-Style Crepes with Apricot Preserves:

The crepes, made with almond milk and without eggs, were ultra-thin and delicious, layered with sweet fruit preserves, and accompanied by a snowing of powdered sugar, fresh berries, and “whipped cream” made with almond milk combined with a little tapioca to firm it up. A fantastic dessert and the perfect complement to the rest of the meal.

Altogether, “An Evening in Budapest” proved that even hearty, traditional ethnic cooking is possible using all vegan ingredients, and you won’t miss a bit of flavor!

Want more proof? Another opportunity is coming soon. On Wednesday, February 23, Bistro 185 presents “A Trip to India,” a three-course vegan dinner themed on Indian cuisine beginning to end:

First Course
Chickpea-Onion Samosas
Cilantro and Mint Chutney
Field Green Salad with Tamarind Vinaigrette

Entree
Cashew-Coconut Lemongrass Curry with Vegetables and Tofu
Organic Brown Basmati Rice

Dessert
Coconut-Cardamom Panna Cotta with Mango Coulis
Fresh Berries

Sounds special, doesn’t it? The dinner will be available between 5 and 9 p.m.; to ensure yourself a reserved time, call 216.481.9635 now and prepay with your credit card. Cost is $30 per person, plus 20 percent gratuity and 7.75 percent tax additional.

At Bistro 185, vegan dining is more than just a meal; it’s a tasteful journey into everything this type of cuisine can be. Book yourself this passage to India now!

Our next Vegan “3 for $30”: “A Night in Budapest”

Vegans–and adventurous non-vegans–you’re going to love the theme of our January Vegan “3 for $30” prix fixe dinner: “A Night in Budapest.” Our vegan dinner for Wednesday, January 19, features dishes inspired by the best of Hungarian cuisine:

Starter
Tomato- Fennel Soup with Cornmeal Dumplings

Entree
Vegan Chicken Paprikash with Potato Gnocchi, Wilted Sweet-and-Sour Cucumber Salad with Dill

Dessert
Hungarian-Style Crepes with Apricot Preserves and Fresh Berry Garnish with Almond-Milk Whipped Cream

Make your prepaid reservations now at 216.481.9635 (for any time between 5 and 9). You won’t want to miss this!

Join us for “From Russia with Love” June 23

Get ready for a special kind of dinner this month as Bistro 185 presents “From Russia with Love,” pairing six Russian-themed courses with a variety of vodkas and champagnes, Wednesday, June 23 at 6:30 p.m. Our menu is already set, and you’re going to love it!

First Course
Three Caviars with Buckwheat Blini
Sour Cream, Chopped Egg, Onion and Parsley

Second Course
Cold Beet Borscht with Mushroom Dumpling

Third Course
Beef Filet with Wild Mushroom Stroganoff Sauce
Savory Noodle Kugel

Fourth Course
Trio of Russian Salads

Fifth Course
Chicken Kiev with Black Truffle Butter
Almond Saffron Pilaf
Apricot-Cumin Chutney

Sixth Course
Cheese Blintz with Cherry Brandy Sauce

The cost of this culinary visit to Russia is $65, plus tax and gratuity. To join us, call for reservations at 216.481.9635. очень вкусный (Delicious!)

Austrian Wine Dinner a delicious success!

Hope you enjoy this new video of our latest wine dinner last Wednesday, featuring wines from Austria and Germany paired with a menu of classic Austrian dishes.

The Tenant has once again popped in here to provide a review of the latest, and you may not be surprised to hear that I felt it was delightful! Here are the details.

The dinner kicked off in fine form with a first course of House-Smoked Pork Tenderloin accompanied by an Apple Galette with Ginger-Cream Sauce. I don’t know how to describe how delicious this was. The pork was smoked to perfection and the ginger-cream sauce was the ideal addition. But the real revelation was the tender and flaky apple galette, which included sweet caramelized onions and crispy bacon pieces; it was sheer heaven! The Lois Grüner Veltliner 2008 served with this course went very well with this symphony of flavors without overpowering it.

From there, the meal continued with one of the favorite ethnic dishes of this and many other parts of America, schnitzel. But what a schnitzel! So tender and so gently breaded, and topped with a delicate Meyer lemon sauce combining just the right amounts of sweetness and tartness. Each was topped with a fried quail egg and a stripe of anchovy for a little extra savory bite. All of it lay atop a bed of exquisite redskin mashed potatoes. Very satisfying, especially paired with with a 2007 Heinrich Red that was a mixture of 50% Zweigelt, 30% Blaufran-Kisch and 15% St. Laurent. This combination made for wine that, despite its heady bouquet, was not as heavy as I tend to expect reds to be. It seemed to have a more flowery, light taste than the average red — not so much a “red meat” wine as a wine that would go with many different kinds of dishes, and was a good match for the schnitzel.

The always-welcome third salad course, this time of ruby red grapefruit, avocado and arugula dressed in a white wine vinaigrette, was a wonderful and refreshing palate cleanser. I especially love avocados, so this was a winner for me. The wine was a Zweigelt Classic Gelt 2008, and complemented the fresh, crisp flavors of the salad.

The fourth course, Wild Forest Mushroom Ragu with Asparagus and Pappardelle Pasta, was like the exact opposite of the salad course: dense, woody, peppery, in a rich and flavorful brown sauce. It was somewhat similar to Chef Todd’s ragu with spinach, and the Blaufrankisch Classic Frank 2008 was a successful match here, with enough body and dense fruitiness to not be overpowered by the richness of the dish.

In course five, the exact right things came along at the exact right time. The Juniper Berry House-Smoked Trout — yet another great product of the Bistro 185 smoker — had just the perfect pungent, savory flavor for this point of the meal. It was unlike anything else and positively delicious in its contrast. Speaking of contrast, it coexisted on the plate with a polenta cake whose texture and flavor was also perfect for the dish, as was its savory mustard sauce. The wine here was a switch from the original plan; the Heinz Eiffel Kabinette 2009, originally planned for the dessert course, was served with this one instead, and it was a wise choice. The German Riesling was just fruity enough to complement the dish without being too dessert-y sweet.

Finally, the dessert course featured two classic Austrian tortes: the Sacher, layers of chocolate sponge cake sandwiched together with apricot preserves and topped with dark chocolate ganache, and the Linzer, a tart of latticed almond pastry and raspberry jam. The two examples baked up by Bistro 185 were purely delicious. The wine that accompanied them, Dr. Loosen Ürziger Würzgarten Riesling Spätlese 2007, was a really enjoyable, crisp, fruity Riesling perfect for dessert but also, like so many of the lighter wines at these dinners, something I’d be happy to drink on its own.

It was a pleasure to spend this dinner with the wine lovers of Bistro 185 and Greg Webster of Wine Trends, who provided the selections for the evening. If it sounded good to you, but you missed this particular dinner, don’t miss the next one, which is now planned for Thursday, May 27 (courses and wines to be announced). If you’re interested in wine tastings but would prefer to keep your emphasis on the wine, or would appreciate a less expensive way of trying new wines, sign up for one of the Bistro’s $10 “Light Tastings,” which feature hors d’oeuvres instead of a sit-down dinner, scheduled for next Monday, May 10, and Monday, May 24. Call 216.481.9635 and prepare for a wonderful wine-filled evening!

Behind the Dish: Roast Duck with Peaches and Bourbon

James Beard’s Roast Duck with Peaches and Bourbon is definitely not an everyday kind of dish. For each serving, we’re roasting up a half duck, nice and crispy, and glazing it with a sauce made of brown sugar, a splash of Madeira, bourbon and peach halves. We’re enhancing that basic recipe with a touch of apricot preserves and ginger. The duck is served with an accompaniment of long grain and wild rice and root vegetables. Get ready for a unique and flavorful experience!