A toast to another top-notch Champagne Dinner!

Hi! The Tenant is back, and, along with Ruth and Marc, hoping you have had a wonderful holiday season so far. They have asked me to remind you that they’ll be open tonight for New Year’s Eve and open tomorrow night, New Year’s Day, for dinner, so you can put a nice cap on your holiday season fun. Are your out-of-town guests heading for home soon? Bring them to the Bistro for a nice New Year’s dinner. Then kick back, relax, and enjoy life returning to normal!

Now, about the Champagne Dinner last Tuesday…I’m not shy to tell you, after having suffered from a dragging-on illness last winter that kept me from being able to attend last year’s Champagne Dinner, I was really looking forward to this one. I had seen the pictures of last year’s, and they were mouthwatering enough to make my soul ache. So this was a Bistro dinner not to be missed for me — and apparently also not for a lot of other people, as the entire “restaurant side” of the Bistro was filled with this sellout dinner group. If you couldn’t make it, though, or didn’t reserve soon enough to get a spot, at least you’ll know what you missed. (This review might even give you a few ideas if you’re still looking for a good champagne to uncork tonight.)

The first course took no time setting the tone for an incredible meal. The Herbed Crêpe with Salmon Caviar, House-Cured Gravlax, Crème Fraiche and Poached Asparagus kicked things off excellently. It was an amazing combination of gentle, paper-thin crêpe, savory gravlax, slightly salty caviar, and dairy-fresh cream. The asparagus was just unbelievable in flavor…it tasted as fresh as if it had been picked off the roof in springtime. I don’t think I’ve ever eaten that fresh-tasting a vegetable out of season. The champagne with this course was also especially fine, Lamarca Prosecco. An Italian wine produced champenoise style every few months, and subjected to a panel review before being released (!), it has a just slightly sweet touch, but not excessively so. Not only that, but it’s an incredible deal, usually available for between $13 and $15 a bottle. Our wine rep of the evening, Greg Webster of Wine Trends, also advised us that it makes great mimosas, so if you’d rather have New Year’s brunch than a New Year’s toast, it’s a fine choice for that as well.

Chef Ruth really got to show off one of her favorite kinds of dishes to prepare in the second course, Duck Three Ways. I’ve heard her and Marc describe this kind of dish to me before, but I’ve never actually had the chance to enjoy it. At center plate: tender, rosy, gently fat-ringed slices of seared duck breast, topped with a delicious mango chutney. At one side, a hearty slice of duck pâté, rich with nuts and savory spice, dressed with a dollop of French grainy mustard. (I love the Bistro’s pâtés. One of my sisters and I have joked that if the liverwurst sandwiches our mother used to pack for our school lunches had only been made like this, we would have enjoyed them much more.) On the other side of the duck breast, a duck confit — tender leg of duck cooked in its own fat to fall-off-the-bone tenderness, then crisped and caramelized in a balsamic ginger glaze. Sounds good just reading about it, no? Oh, it is. The champagne for this course was Domaine des Baumard Brut Cremant Carte Turquoise, a Loire Valley pick that is drier than the Lamarca and well suited to this sweeter dish. It is also not a pricey selection, either!

It was time for the salad course, but this was honestly like no salad I’ve ever had before; it was on another plane. Marc had told me earlier that the basis of this Caesar salad was grilled Romaine lettuce. “Grilled?” I asked. I’ve heard of and enjoyed many kinds of vegetables being grilled, even fruits, to caramelize them and add a crispy texture, but this was the first time I’d ever heard of anyone grilling salad lettuce. Well, they grilled it, and it’s absolutely incredible. Each serving of salad consisted of grilled Romaine leaves topped with Caesar dressing and a shower of Parmesan shavings; four escargot shells, each containing a former resident sautéed to perfection in butter, garlic, and parsley (we had to tease the little devils out with canapé toothpicks); thin, grilled slices of baguette; and garlic cloves roasted until sweet and soft enough to spread on the baguette slices. Remove an escargot from its shell, place it atop the baguette slice smeared with garlic, and take a bite…ahh, perfection! Oh, and then take a sip from your glass of Casteller Cava Penedes, a Spanish sparkler even drier than the second champagne, but still lovely and not so astringent as to get puckery. It just danced on my tongue.

Course number four was a tender, savory chop from Australian aged rack of lamb, cooked perfectly with a crackly skin outside, topped with a rosemary-mint demi-glace that went just as well with the unbelievable Potatoes Anna as with the meat itself. The paper-thin-sliced potatoes were creamy and baked just enough to form the perfect crispy brown crust on top. The champagne for this course was a Laetitia Brut Cuvée, a blended sparkling white that was probably the driest of all we enjoyed. I’m not any more crazy about extreme dryness in wine than I am in too much sweetness, but this one didn’t go overboard and I liked it as much as the others.

Then came course five. To my mind, they were all great, but this was the one that had people around me moaning with pleasure and saying it just has to go on the specials menu. The Seafood Waffle Topped with Lobster-Shrimp-Crab Imperial sounds simple, and it is — but oh, how good! Each serving included one quarter of a round Belgian waffle made with a savory herbed batter; an absolutely huge, split, freshwater flame-grilled scampi shrimp; and a butter-soaked cream sauce studded generously with tender chunks of lobster, Laughing Bird shrimp, and crab. You may recall that a while ago Marc and Ruth explained that Laughing Bird is a brand of Caribbean white shrimp farmed in Belize, raised in filtered sea water, fed a vegetarian diet, never treated with additives or sulfites, and sold fresh. The end result is a shrimp that’s wonderfully succulent and sweet. As for the scampi shrimp, it was so big, plump, and sweet that some of my fellow diners mistook it for a lobster tail. It was that delicious! Along with it we were served Champagne Delamotte, a “capital-C Champagne” in that it’s from the actual region. It was a nicely dry complement to the rich, creamy, buttery seafood dish.

The meal came to a simple but delightful conclusion with a heavenly Chocolate Lava Cake (with the classic crusty exterior/liquid interior) on a bed of strawberry coulis, garnished with blackberries and topped with a generous snowfall of powdered sugar. With it, the only rose wine of the evening, Patrick Bottex Vin du Bugey-Cerdon, also the only one we were served in coupes rather than flutes. It was the fruitiest wine of the evening, but still not excessively sweet…just right.

The verdict: if you missed this dinner, oh dear…too bad, because you missed out on some amazing dishes and champagnes whose goodness is hard to express in mere words! You can, however, console yourself a bit by making a New Year’s resolution not to miss the next Bistro special dinner. This one’s going to be a post-Valentine’s Day fête that just might make an excellent gift for that special someone…the Chocolate Dinner, Wednesday, February 16, 2011. Don’t wait until the last minute, because this one is likely to be another sellout…call now at 216.481.9635 and make your reservations! Happy New Year!

Editor’s Note: An earlier version of this blog confused the scampi shrimp with the Laughing Bird shrimp, which actually stay small but are especially sweet and tasty and were included in the seafood sauce.

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Review: “Spring Into Whites” Wine Dinner

The Tenant is back, to tell you that the Bistro 185 “Spring Into Whites” Wine Dinner was a real spring fling! This special dinner featuring nothing but white wines was a fine introduction to the season we look forward to here in Cleveland so much.

The first course, Sea Bass Veronique, featured a slice of tender pan-roasted sea bass atop a tiny slightly sweet, light-as-air polenta-mascarpone cheese cake. The Veronique was topped with a chive beurre blanc accented with green and red grapes. The gentle, subtle flavors of this dish were enhanced by the Scharffenberger Brut sparkling wine, a blend of two-thirds Pinot Noir and one-third Chardonnay, equally light and soft in flavor as this dish.

Lollipop Lamb Chop Milanese was the second course: a pair of lollipop-style lamb chops in spicy breading atop a cake of orzo risotto and accompanied by a sweet peach-ginger chutney that was an ideal complement for the flavors of the lamb. The Conundrum White Blend served with this course, an intriguing blend of California white grapes, had a sweet overall touch that combined well with the chutney.

Next came the salad course, with something special indeed: Grilled Pineapple Carpaccio with Fresh Raspberries and Arugula, drizzled with a champagne vinaigrette. Grilling the thinly sliced pineapple really caramelizes it and brings all its sugars to the fore, and it made for a delicious salad, with a wine — Yalumba Viognier — that made for a beautiful and light companion.

The fourth course brought richer and spicier flavors: Chicken Wellington with Shiitake Mushrooms and Spinach in an Herb Crêpe Beggars’ Purse, tied with a ribbon of leek and seated in a creamy roasted red pepper and basil sauce. It was a dish of contrasts: the creamy, tender chicken and the spicy pepper sauce. The Cloudline Pinot Gris, a fruity but drier wine than many of the preceding wines, worked well with this dish.

Course number five had an Asian touch, with Thai Seafood Coconut-Mango Curry. This was another opportunity to enjoy one of Chef Ruth’s perfectly seared grilled scallops, topped with a perfect shrimp and dressed in a curry sauce rich with mangoes, coconut, red pepper, corn and Thai basil. The wine for this dish was Valley of the Moon Chardonnay, a 100% Chardonnay that was very enjoyable.

The delicious conclusion to it all was a dessert that continued the Asian theme: Phyllo Wrapped Roasted Banana and Caramel, along with an assortment of “chef’s whim” delights. The banana was heavenly sweet and delightful; the “chef’s whims” consisted of tiny lemon tarts topped with a raspberry and mini-mocha mousses in tiny chocolate cups. The wine for this course was Von Wilhelm Haus Riesling Beerenauslese, a very appropriate wine with a nice hint of sweetness.

Much thanks to Vintage Wine Distributors and Jonathan, their representative, who joined us and helped me, especially, learn more about the wines we enjoyed.

If you have yet to make it to a Bistro 185 Wine Dinner, but your mouth waters when you read about this and the others (and watch the video!), you should take advantage of your next opportunity to enjoy one — Wednesday, April 28. We’ll be announcing our menu and wines soon, so keep an eye out here for it!

Our Veuve Clicquot Champagne Wine Dinner video

We hope you enjoy this video presentation of the courses featured in our Champagne Wine Dinner December 28:

We’ll let you know when and what we’re planning for our next wine dinner in the near future!