Passport to Romance Wine Dinner

Enjoy the latest video from Bistro 185, our Passport to Romance Wine Dinner Monday night:

Hi! The Tenant is back again, to tell you the Passport to Romance Wine Dinner was a great opportunity for me to fall in love…with a variety of very special wines, all while being romanced by Chef Ruth’s wonderful cuisine. All who attended would likely agree with me that it was a match made in heaven!

We started out with a Seared Day Boat Scallop with Citrus Beurre Blanc surrounded by a Brunoise of Tropical Fruit. If you know how perfectly Ruth cooks scallops, I don’t need to tell you how delicious this was, but it was really special with the unusual and sweet tropical fruit treatment. The wine was Concerto Moscato D’Asti, a sparkling, delightfully fruity Italian wine that seemed tailored perfectly to the dish.

The second course, smoked duck breast atop a potato pancake and glazed with cherry sauce, was richer and the Robert Oatley Shiraz that accompanied it was a deep, full-bodied Australian red that stood up to the dish without overpowering it. Its black licorice notes beautifully echoed the anise flavoring in the cherry sauce.

Course three was a frisee and arugula salad topped by a corn-crusted fried oyster and dressed in a citrus vinaigrette. This light course, highlighted by the contrast between the crispy exterior and silky interior of the oyster, was just right for the Freixenet Elyssia Cava Brut, a dry sparkling Spanish white.

The fourth course was a return to more robust flavor: beef filet with tomato confit and sautéed spinach on grilled garlic bruschetta. I cannot overstate the tenderness of this beef with its light, slightly sweet tomato sauce. The John Robert Eppler Napa Cabernet Sauvignon was the ideal “beef course” red wine, exuding a heady rich perfume that meets the nose long before its taste meets the tongue.

Ruth’s fifth course was a sweet little lobster pot pie in a tiny ramekin, in a rich cream sauce topped by phyllo pastry. The Clifford Bay Sauvignon Blanc 2008 served as a great palate cleanser and appetite stimulator following the richness of the beef course, and was a fine complement to the creamy sauce. (Wine lovers may be surprised to learn that this New Zealand selection is sealed with a screw cap. Don’t let that fool you — it’s a high-quality wine and the cap ensures its freshness.)

At last came the dessert course, a magnificent orange crème brulée and assorted other desserts. The crème brulée was served in cups made from scooped-out orange halves, and it was so delicious it made me wish you could grow trees from which you could pick oranges and peel them to find a crème brulée filling inside! My other desserts included a chocolate truffle and a tasty kind of cake made with pears. The wine served with dessert was Château Tertre du Lys d’Or Sauternes, a sweet Bordeaux wine full of fruity and spicy flavor. Our wine experts for the evening, Scott Turman and Steve Tyree, assured us that this kind of wine truly gets better with age — you can keep it for decades and it will only become richer and more flavorful. “When you drink this,” they said, “you are drinking history.”

This was a truly rewarding evening for every lover of good food and wine. Kudos to Scott, Steve, Ruth and the entire terrific Bistro 185 staff for creating another magical dining experience!

Join us for the Passport to Romance Wine Dinner Feb. 15

Looking for a little love in your life? How about getting away from it all on a culinary trip for two…or maybe just for you? Join us at Bistro 185 for our Passport to Romance Wine Dinner the night after Valentine’s Day at 6:30 p.m., Monday, February 15. We’ve got a menu planned that’s sure to put the love back in your heart:

Seared Day Boat Scallop with Citrus Beurre Blanc
Brunoise of Tropical Fruit
Smoked Duck Breast
Cherry Sauce
Potato Pancake
Frisee and Arugula Salad with Corn Crusted Fried Oyster Citrus Vinaigrette
Beef Filet with Tomato Confit
Sautéed Spinach on Grilled Garlic Bruschetta
Lobster Pot Pie
Orange Crème Brulée
Assorted Chef’s Whim Mini Desserts

Each of these courses, naturally, will be paired with a selection of wine to be announced. The Passport to Romance Dinner is $70 per person, tax and gratuity additional. Make your reservations now at 216.481.9635, and come and get your love!

Julia Project Wine Dinner: a review

Hi, the Tenant is back! I hope you were at the Bistro last night for the Julia Project Wine Dinner, because if you were, you know it was fabulous. If not, here’s a little taste of what you missed (too bad you can’t lick the screen!).

First, to give you an idea of what preparation for the dinner was like back in the kitchen earlier in the day, here’s a little video:

By 6:30 in the evening, everything was ready. Our feast began with the Amuse-Bouche appetizer of Escargot with Toast Batons. I must admit, I’ve been hesitant about trying escargot because it seemed to me from when I had seen preparations at other restaurants that it was a bit rubbery and extremely garlicky. What a surprise to try it at Bistro 185! Their escargot (we received three apiece) were not rubbery at all, and only slightly garlicky — the fresh, slightly earthy flavor of the escargot came through and tasted great with a little squirt of lemon. The hardest part was getting them out of the shells! The toast baton that came with each serving was perfect for soaking up some of that buttery garlic sauce on the plate.

This dish and the following seafood dish, Coquilles St. Jacques, were paired with a Chandon Brut Classic champagne — light, bubbly and crisp. The Coquilles St. Jacques was as delicious as the original Julia Project version, and made extra-special by being served in the classic manner: inside a shell, and surrounded by a “sandy beach” of sea salt and peppercorns. A few shrimp kept the scallops company in the white creamy sauce, and were very good too.

Then it was time for the Boeuf Bourguignon, and was it delightful! First of all, boneless short ribs are some of the most tender, tasty beef you will ever eat, and when they’re braised in this burgundy wine sauce, they’re phenomenal. We all detected a hint of cinnamon in the sauce this time around, and I loved that because cinnamon is a key component of my family’s spaghetti sauce recipe handed down from my father’s father (we suspect there’s a bit of Greek mixed in with our Italian side of the family). It also went especially well with the wine, Bridlewood Central Coast Syrah, a really fascinating wine whose notes and flavors change with every sip. It’s a full-bodied wine that didn’t get in the way of the complex flavors of the dish. And every bite — especially those soaking-up-sauce mushrooms — was exquisite!

After such a heavy dish, though, we needed something light and easy on the stomach, and the Frisee Salad with poached egg, lardons and croutons fit the bill. As Todd mentions in the video, it was finished with a light, gently sweet sherry vinaigrette, and the Bridlewood Reserve Viognier, a slightly flowery, airy white wine, was an ideal complement.

The salad was followed by another one of the popular Julia Project dishes, the Salmon and Halibut en Croûte with Tarragon Beurre Blanc Sauce. As before, the crispy browned puff-pastry crust was shaped like a fish, and enclosed deliciously sauced layers of salmon and halibut accompanied by sautéed asparagus. For this, the accompanying William Hill Chardonnay was, again, just right.

The final entree was a savory-sweet treatment of duck, the Duck Confit with Roasted Figs and Port. This one also was a true taste celebration. The rich fruit flavor went all the way through the crispy skin cradling the tender duck meat, and the combination of kasha and tiny bowtie egg pasta on the side was a good choice for a fall game dish. The wine paired with it was Lapis Luna Romanza Zinfandel, and it was a very good match — a robust red Zin for a dish with such strong flavors.

Last and very welcome, as always: the dessert plate! Here, the mini-chocolate mousses — served with a kind of honey “lollipops” usable as spoons to eat the mousse — were just the beginning. As the video hints (and in some cases shows), there was much more: a delectable little scoop of pumpkin ice cream on cranberry sauce, an apple-nut cake with caramel topping, a square of angel-food cake with raspberry puree and chocolate ganache with a sprinkling of crushed nuts, and a little marzipan candy. The dessert course was served with Presidential 20 Year Porto: a fine finish to an outstanding meal.

Afterward many guests were heard to say that of all the wine dinners they have attended at Bistro 185, this one featured the best pairings of wine to each course. Kudos are definitely due to Superior Beverage Group Ltd. for assisting the Bistro in coming up with and providing these inspired selections. If you weren’t at the dinner last night but would like to learn more about any of these wines, or try one for yourself, ask your server the next time you stop by.

So there you have it: the Julia Project Wine Dinner was a smashing success. If you missed this one, keep an eye on this blog to find out about the Bistro’s next special wine dinner, because whatever and whenever it is, it’s sure to be just as much fun.