21st Amendment Beer Dinner brewed up a delicious evening!

The 21st Amendment Beer Dinner October 18 served up an assortment of beer for all tastes and food hearty enough to please anyone, as I, the Tenant, can testify. I’m not any more of a connoisseur of beer than I am of wine, and this was the first beer dinner I’d attended (or had the chance to attend) since the Irish dinner, but it was an enjoyable education in different approaches to brewing, as well as container philosophies. All the beer at this dinner was provided by 21st Amendment Brewery, a San Francisco-based brewery whose brewing facilities are actually located in…Minnesota. Why? As Bob Gera, our 21st Amendment rep for the evening, explained to us, 21st Amendment cans all its beers rather than bottling them. They believe cans do a better job of preventing light damage and reducing headspace and air in the container, as well as making their containers more easily portable and recyclable. And the local cannery with whom 21st Amendment originally planned to work wanted license to manipulate the beer ingredients here and there…something the brewery absolutely did not want. Only in Minnesota could they find a cannery that agreed not to make any changes in the original formulas for their beer, so they could be assured the finished product possessed the qualities they originally intended it to have. That’s how much integrity means to this brewer.

Our first course was a meal that I’ve had a few times already at the Bistro and it’s always been a reliable, satisfying classic. In his kindness, Marc even sent me some upstairs by request when I was feeling ill, and I honestly think it may have helped cure me. The House-Smoked Chicken Mac and Cheese is an incredible concoction of cheeses, macaroni, chicken redolent of smoky flavor, and browned panko crumbs that is irresistible even without a good beer to go with it. The 21st Amendment choice was Back in Black IPA, a beer whose very appearance was surprising because when it arrived at the table in its own screen-printed logoed glass, it looked more like a stout than an IPA — the P in “IPA” stands for “Pale,” after all, and it was truly black-dark with a considerable head. Bob explained that this particular IPA is more like a “hoppy porter” than an IPA, and informed us of its 6.8% alcoholic content and IBU (International Bitterness Units) rating of 651. What does this mean to a non-beer expert? Not a lot, but it did remind me more of a stout than your typical IPA.

If the first course was hearty, the second course only turned up the knob on the hearty dial even higher: Slow-Roasted Beef Short Rib in Red Zinfandel Reduction Sauce with Fall Root Vegetable Mash. This is the kind of dish I’d love to get a particular one of my sisters in to try. (You meat-and-potatoes eater who loves few things so much as a good, tender pot roast–you know who you are. Let me tell you, beef short rib is like the best pot roast you ever ate.) The meat was achingly tender as always and the bright flavor of the sauce, studded with sauteed chanterelle mushrooms–I detected a touch of mint, I think–really shone. The mashed root vegetables were a fine combination of creamy and chunky–I’m not sure what was included, but my bets would be white potatoes, parsnips and rutabagas (I’m sure I tasted rutabaga). Appropriately, the beer served with this course, an IPA called Brew Free or Die (obviously exemplary of the 21st Amendment philosophy), was much paler, lighter and more sparkling on the tongue than the first. This, we were told, is a 7% alcohol beer with 751 IBUs.

By the third course we were ready for a light refresher, and we had one in the Fried Green Tomato and Pecan Crusted Goat Cheese and Arugula Salad. The fried green tomatoes were as good as they’d been at the Vegan Taste of Fall Dinner, and the addition of the chevre was very appealing. All was delicately balsamically drizzled. The beer accompanying the salad was a true departure from the previous two: Hell or High Watermelon Wheat Beer. This beer served as one of the points of contention causing 21st Amendment to select an out-of-state cannery; they wanted to be absolutely sure they could brew it with 100% watermelon juice, without any added sugar or other elements that might give it what Bob described as a “Jolly Rancher taste.” They got what they wanted, a twice-fermented beer with a light, sparkling feel and a gentle, fruity but not overly sweet taste and a 4.9% alcoholic content.

With the next course, it was back to the hearty: Mojo Shrimp with Corn Pudding. It was just amazing, the long-marinated shrimp redolent of cilantro, resting on its tender bed of corn pudding atop a sea of rich corn sauce. The beer with this course was called Hop Crisis, and while I’m not a huge fan of intensely hoppy beers, if you are a hop lover, this is the beer for you. Bob explained that this oak-aged, heady brew is an Imperial IPA that is part of what 21st Amendment calls its “Insurrection Series.” It ranks a 941 on the IBU scale and contains anywhere between 9.7% and 10.5% alcohol, so this is one serious concoction and it takes a rich dish like corn pudding to stand up to it.

The meal concluded with the kind of dessert of which I know that sister mentioned above would surely approve (and so did I!): bread pudding. This one was topped with an orange-vanilla-fig balsamic sauce that was truly tasty. The accompanying beer had not been announced prior to the conclusion, so it was a surprise: a winter seasonal called, appropriately enough given the 1930s air lent by the brewery’s name, Fireside Chat. This is a spicy, once again softly sweet, beer of 451 IBUs and 8% alcoholic content that makes a good dessert partner for a stick-to-your-ribs finale like bread pudding. Bob said the brewery likes to tweak the recipe slightly each year so it’s never exactly the same two years in a row. I don’t know that it’ll replace Great Lakes Christmas Ale in the hearts of Clevelanders, but it was a pleasant enough brew.

So, it was a wonderful evening of beer and food–but if you missed it, don’t fret. Just pick up the phone, call 216.481.9635 and make your reservations now for the UniBroue Beer Dinner Wednesday, November 16. You’ll have a fine time enjoying soul-satisfying French Canadian dishes and beers. See you there!

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Join us for dinners celebrating Middle Eastern cuisine!

Have you signed up yet for the amazing special dinners we have planned for September? If not, what are you waiting for? We’re headed to the Mediterranean and Israel for our inspirations this month. You’ll want to join us. You don’t have to be vegan, Mediterranean, Greek or Jewish to enjoy these feasts, but it certainly won’t hurt!

We begin next Thursday, Sept. 15, with our 3-for-$30 Vegan Dinner, Flavors of the Mediterranean. This one’s almost sold out, so don’t delay:

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

Main Course
Moussaka
Couscous

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

The following week, Wednesday, September 21 at 6:30 p.m., Ruth will be going back to her roots–and celebrating a variety of Jewish heritages–by creating our Israeli Fusion Wine Dinner. At this six-course, $65-per-person dinner, the first five dishes will be paired with a wine from the Recanati Winery of Israel, and the closing dessert with an Israeli liqueur:

First Course
Apple-Potato Latka
Israeli Feta Herb Cream
House-Cured Salmon
Wine: Recanati Sauvignon Blanc

Second Course
Ruth’s Mother’s Ashkenazi Chicken Soup
with Middle-Eastern Inspired Matzoh Ball
Wine: Recanati Chardonnay

Third Course
24-Hour Sous Vide Moroccan Lamb Tangine
Israeli Couscous with Pine Nuts and Currants
Wine: Recanati Cabernet Sauvignon

Fourth Course
Chicken Curry from the Cochin Jews of India
Wine: Recanati Shiraz

Fifth Course
Ladino Style Fish Ragout
Wine: Recanati Merlot

Sixth Course
Cheese Blintz
Blood Orange Couscous
Liqueur: Chocolate Sabra

We’ll be providing a bit more information about the Israeli dinner in the near future. In the meantime, to ensure you enjoy either of these feasts, call 216.481.9635 and make your reservation now!

Chocolate & Wine Dinner a tasty treat!

You’ve been waiting for it, and you’ve got it: the video from the Valentine’s Day Chocolate & Wine Dinner. I must say, I (the humble Tenant) am really sorry I didn’t get to finish this one. Those of you who were there, you know why; not going to bother the rest of you with the story. Suffice it to say I’m fine, and I hope I didn’t spoil anyone’s enjoyment of what was a really terrific repast.

We began with an aperitif wine, San Giulio Malvasia. This was a red sparkling wine, poured in flutes, and I liked it for its bright, slightly sweet qualities that prepared us for the meal to come.

The first course was Seared Day Boat Scallop with Wild Mushroom Risotto in a White Chocolate and Lemon Sauce. Once again, a classic Bistro 185 scallop, seared and cooked just perfectly, and in a delightfully light sauce. If you expect chocolate, white or otherwise, to be heavy, a sauce like this is a revelation; it was a light and delicate creamy seafood sauce, only a touch sweet. The risotto studded with mushrooms was a fine complement. Our wine for this course was Piper Sonoma Blanc de Blancs, which didn’t overpower the flavor of the dish.

Course 2 treated us to Chocolate and Espresso-Rubbed Pork Tenderloin Medallions with Mango Sauce, accompanied by a Chocolate Noodle Kugel. The slices of pork, once again cooked just enough, were tender and flavorful, with lovely little crispy crusty edges of chocolate-espresso coating. The mango sauce went with them perfectly, and the square of noodle kugel was like a little noodle casserole: a bit sweet but also spicy. With this dish we received a glass of Rebel Wine Company’s The Show Malbec. This is a smooth and full-bodied wine that is just right for a more substantial meat course.

The third course was a real charmer. I told my companions that it seems Ruth never does an ordinary salad, and this one was another mold-breaker. The mixed greens for this salad arrived in lacy fried baskets of Parmesan cheese slightly flavored with chocolate. (Ruth admitted to me later that they were very tricky to make.) The greens were sprinkled with organic cocoa nibs–which really aren’t sweet at all–and dressed in a mildly sweet, light ginger-citrus vinaigrette. This was tasty enough, but I’ll be honest and admit what my favorite part of the salad was: the piece of dark chocolate-dipped bacon that speared every serving. How can you resist a thick slice of applewood-smoked bacon coated in a lovely thick covering of dark chocolate? Of course, whoever came up with the concept of covering bacon in chocolate in the first place should probably be consigned to the fiery flames for having stumbled upon such an entirely unhealthy and utterly sinful concept. But it’s too late now to undo what’s been done. And let’s face facts: chocolate-covered bacon is unbelievably delicious. Did the Graffigna Pinot Grigio go well with it? Sure, but did it really matter? Enough said about that.

For the fourth course, we enjoyed Duck Confit with Chili-Chocolate Mole Sauce and Agave Rum-Grilled Bosc Pear. What a fine combination this turned out to be as well. The duck was ever so crispy and the sauce again was a winning combination of sweet and spice, with the pears just making it all the tastier. The wine was Campo Viejo Rioja, a very nice red.

Here is where I have to end my review. I only wish I could have made it to the Panko and Hazelnut Crusted Scampi with Hazelnut Chocolate Sauce with Brunoise of Fresh Melons in Chocolate Liqueur, not to mention the dessert of Chocolate Creme Brulee with Chocolate Cigar and Fresh Berries. I’m also a lover of any combination of chocolate and hazelnuts (keep your Nutella away from me if you don’t want it to disappear), and I know from past experience what kinds of reactions Ruth gets for her scampi. And a chocolate dessert like this one–need I say more? I would also have liked to try the Maschio Prosecco Treviso Brut and Terra d’Oro Zinfandel Port. But I’m probably going to have to try to get Ruth to cook up these dishes for me some other time. How good are my powers of persuasion? I guess we’ll see. Then again, maybe I can convince her that I don’t want to have missed out on seeing what magic she worked with these dishes. Worth a shot, right?

Anyway, if you were there and would like to offer your comments on them, please do. As a matter of fact, feel free to comment on anything about this dinner. One impression I definitely came away with, from what I was able to enjoy, was that if anyone had any notions that  just because it was chocolate-based, it was going to be like eating six courses of nothing but gooey-sweet, candy-like dishes…well, it couldn’t have been further from the truth. On the contrary, it proved that with care and creativity, chocolate can be used as a flavoring or component of many dishes other than sugary desserts, just like cinnamon or any other such spice. Something worth thinking about the next time you want to try cooking up a special meal–or enjoying one in a restaurant.

What’s up next on the Bistro 185 special dinner schedule? As you may have already seen, it’s a chance to get your Irish on at an Irish Wine and Spirits Dinner. To ensure yourself a place at the table, be sure to reserve now!

Chocoholics, rejoice!

We’ve got the menu all planned for the Chocolate & Wine Dinner at 6:30 p.m. on Wednesday, February 16. As promised, every dish includes chocolate, and every one is going to be special:

Aperitif Wine
San Giulio Malvasia

First Course
Seared Day Boat Scallop
Wild Mushroom Risotto
White Chocolate and Lemon Sauce
Wine: Piper Sonoma Blanc de Blancs

Second Course
Chocolate and Espresso Coffee-Rubbed Pork Tenderloin Medallions
Mango Sauce
Chocolate Noodle Kugel
Wine: Rebel Wine Company “The Show” Malbec

Third Course
Parmesan and Chocolate Basket
Mixed Greens
Organic Chocolate Nibs
Dark-Chocolate-Dipped Bacon
Ginger-Citrus Vinaigrette
Wine: Graffigna Pinot Grigio

Fourth Course
Duck Confit with Chili-Chocolate Mole Sauce
Agave Rum-Grilled Bosc Pear
Wine: Campo Viejo Rioja

Fifth Course
Panko-and-Hazelnut-Crusted Scampi
Hazelnut Chocolate Sauce
Brunoise of Fresh Melons in a Chocolate Liqueur
Wine: Maschio Prosecco Treviso Brut

Sixth Course
Chocolate Crème Brulée
Chocolate Cigar
Fresh Berries
Wine: Terra d’Oro Port Zinfandel

Think of what a special gift this dinner would make for your Valentine — this year, skip the box of candy and give an original “assorted chocolates” surprise! Not only that, but maybe your sweetheart will enjoy the idea of dining out after the rush. Especially when it means enjoying a relaxing, elegantly served six-course meal that’s full of chocolate magic.

You won’t want to miss this one, so call now and make your reservation ($75 per person, excluding tax and gratuity) at 216.481.9635. Chocolate may be the food of romance, but our Chocolate Wine Dinner will be a sweet experience even if you’re enjoying it solo!

Our hors d’oeuvre lineup for Wednesday’s wine tasting

If you haven’t yet made your reservation for our “Bottle Shocker” wine tasting this Wednesday, take a look at the lineup of hors d’oeuvres we’re planning on serving with our California and French wines. If you have, take a look and let your mouth start watering!

Brie and Raspberry Phyllo Cigars
Trio of Tapenades on Bruschetta
Smoked Whitefish Paté in Phyllo Cups
House Smoked Duck Breast on Mini Potato Cake
Mini Crab Cakes
Antipasto Skewer
Spinach and Feta in Pastry

Hmm…what was that number for reservations again? We thought you’d be asking. It’s 216.481.9635. Don’t miss out!

Oh, and you may have already read on our Web site or in our Facebook events about the special dinner we have planned for October. We’ll be giving some more special details on that here soon!

“From Russia with Love”: the video

If you enjoyed it last night — or even if you missed it — here’s a video of the amazing dishes served at last night’s sold-out “From Russia with Love” Vodka and Champagne Dinner. Looking for more events like this? You’ll love what we have planned for our Sake Dinner next month! Details to come!

Also, next Wednesday, June 30, is Vegan Night with Chef Jakub. More to come on that also, but mark your calendars now!

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!)

Beer Dinner Night Menu for April 14

We hope you’ll be all done with your taxes by Wednesday, April 14, because the Bistro 185 Beer Dinner, featuring beers from California’s North Coast Brewing Company, will be the perfect way to celebrate. Here’s the menu we have planned:

Cheese Fondue with Homemade Soft Bavarian Pretzel
Beer: Scrimshaw Pilsner

House Smoked Duck Jambalaya
Beer: Red Seal Pale Ale

Sausage, Kraut and Potato
Beer: Brother Thelonious Belgian Dubbel Style Ale

Watermelon, Tomato, Basil and Feta Salad
Beer: PranQster Belgian Style Golden Ale

Low Country Shrimp and Grits
Beer: Old Stock English Strong Ale

House Made Stout Ice Cream with Caramel and Fleur de Sel
Assorted Chef’s Whim Desserts
Beer: Old Rasputin Imperial Russian Stout

Our Beer Dinner is $50 per person plus tax and gratuity. If you haven’t made your reservations yet, what are you waiting for? Call 216.481.9635 and get ready to enjoy a hearty beer lover’s dinner!

Night at the Oscars: Giant and Ropa Vieja

For our “Night at the Oscars” special entree Thursday through Saturday, we’re honoring the film that won the 1956 Academy Award for Best Directing for George Stevens, the widescreen saga Giant. This movie about the effects of the oil industry — and a fierce personal rivalry — on two Texas ranching families deserves a dish with flavors as big as the Lone Star State itself. And some of the best of those flavors come from the influences of Spanish cuisine on American food, from the Southwest with its Tex-Mex cuisine to Miami and its Cuban, Caribbean and Canary Islands influences. Our entree is actually an example that originates in the Canaries, but which we’re treating with a Southwestern flair: ropa vieja.

Ropa vieja gets its name from the Spanish words for “old clothes,” possibly because of its “torn-up” look. But this concoction of shredded flank steak in tomato sauce tastes nothing like the laundry! We made ours by giving the steak the sous vide treatment overnight, heating it slowly in vacuum-sealed plastic with Southwestern seasoning to imbue it with plenty of tenderness and flavor. Then we combined it with bell peppers, onions, cumin, garlic, cilantro, tomato and jalapeño peppers to make it dance on your tongue even more. We’re serving it on a bed of corn pudding, accompanied by black beans prepared Southwestern style and topped with the Mexican cheese queso blanco. There’s freshly prepared pico de gallo sauce including chopped tomatoes, onions, chiles, lime juice and cilantro nestled in between the two. And we’re even adding freshly fried-up chicken empanadas for a finishing touch.

James Dean, Rock Hudson and Elizabeth Taylor never had it so good down on the ranch as you can have your dinner at Bistro 185 tonight. So come see us and enjoy a dish that will satisfy even a (wait for it) giant appetite. Olé!

It’s party time!

No, we’re not talking about tomorrow’s football game. We’re talking about tonight! It’s Bistro 185’s fourth anniversary — and as you can see, we’re ready to celebrate in style.

We never could have made it this far without you, our patrons who have so enjoyed themselves here and have returned again and again to tell us so. Please join us for dinner tonight and help us celebrate by enjoying a complimentary glass of champagne and taking home a slice of our anniversary cake!

As always, we’ve got fantastic specials to tempt your tastebuds. Such as our Argentina Style Beef Tenderloin Filet with Chimichurri Sauce, Cilantro and Lime-Marinated Shrimp with an Arepa and Sweet Potato Tostone and Yellow Rice; our Bistro 185 Fish Fry, starring day boat scallops, shrimp and cod in a cornmeal batter with remoulade sauce and sweet potato fries; our Rack of Lamb with Roasted Red Pepper Orzo Risotto; and our 12-ounce Long Bone Veal Chop with Shiitake Mushroom-Marsala Sauce and Wild Mushroom Tortellini. Or go with a classic or an old favorite; we’ve still got dishes you know and love, from the Four Cheese Mac & Cheese with Smoked Chicken to the Chicken Schnitzel to the Lobster Ravioli to our own Boeuf Bourguignon. Whatever you choose, it’ll make for a happy celebration!

So stop on by, wish us a Happy Anniversary and join in the champagne toast. With the support of you, our friends, we hope to enjoy many more years of serving exciting, creative and delicious bistro cuisine.