A delicious “Taste of Fall” vegan-style

Whew! What with all that’s going on at the Bistro this fall, it’s all a Tenant like me can do to keep up with events. (Not to mention eating all this food…oh well, it’s a dirty job but somebody has to do it, right?) I’m happy to report that last night’s Vegan Dinner, “A Taste of Fall,” continued in the tradition of the series. An ideal series of seasonal dishes for sure!

Things got rolling with the Fried Green Tomato and Arugula Salad with Green Goddess Dressing. Not being a native of the South, I’d never tried fried green tomatoes before, but I’m glad I did, because they tasted crispy and delicious on this salad, along with the arugula and more traditional cherry tomatoes. The Green Goddess dressing–an old classic that traditionally includes mayonnaise and sour cream–was an ideal accompaniment in my opinion, too. Obviously, this version didn’t contain mayonnaise, sour cream or anything else that would have required use of an egg or dairy product, but it tasted just as fine as the Green Goddess dressing I remember. And the little corn muffin served alongside was a delightful bonus!

On to the main course: Crispy “Chicken” (Gardein) Marsala with Shiitake Mushrooms and Vegan Gnocchi with Roasted Root Fall Vegetables. If it looks delicious, let me assure you it is. I’ve said before that, being an admitted meat eater, I’m impressed when vegan cuisine can truly provide anything that seems truly analogous to meat, and to me, gardein fills the bill by bringing the old cliche “tastes like chicken” to life. And it tastes even better when breaded and sauced with a rich, savory marsala-and-shiitake-mushroom sauce. The gnocchi, chunks of root veggies such as sweet potato, and fried strings of onion didn’t hurt any, either. (Oh, and once again my friend Mary happened to be visiting, and I gave her a gnocchi to try. She loved it. She’s skeptical about this vegan stuff, yet whenever she catches me on Vegan Night, she seems to end up trying some of what I’m eating and really liking it.)

To crown the proceedings, what better than a Pumpkin Creme Brulee for dessert? Mine arrived garnished with a plump slivered strawberry and a dollop of almond-milk-and-tapioca “whipped cream” (not appearing in your picture), and as the caramel glaze on top cracked under my spoon the same way a thin glaze of ice gives way atop a frozen pond, I knew what lay underneath was going to be rich and delicious. It was. Seems as if this might be a good recipe to share for Thanksgiving season. Just saying!

Speaking of Thanksgiving, even I don’t yet know what Chefs Ruth and Jakub have planned for vegan dining delight next month, but after this dinner, I certainly am more than curious! Watch this space to see!

Vegans, start your appetites for a Taste of Fall!

We’re busy cooking up a storm for the “Taste of Fall” Vegan Dinner tonight. Come take a look…

The Green Goddess Dressing is ready for the salads…

The tomatoes are breaded up and ready to fry…

Gardein’s also breaded and ready to soon be joined on your plate by the gnocchi…

…and to top it all off, a magnificent finish: pumpkin creme brulees.

It’s going to be one delicious night, so don’t be late for your reservation! Know any other vegans, or anyone else you’d like to show how tasty it can be to eat vegan? You might want to call in another place at the table! One way or another, you’re in for a treat.

October’s bringing a wealth of fall feasts!

While you’re waiting for a review and video of our Israeli Fusion Dinner this past Wednesday, why not catch up on what we’ve got planned for next month and make sure your reservations are in for everything you plan to attend? We’ve got something for everyone in October: vegans, beer lovers, wine lovers, seafood enthusiasts and, yes, those who’d like to spend another Halloween season enjoying dinner Sookie Stackhouse-style.

First up is our “Taste of Fall” 3-for-$30 Vegan Dinner Thursday, October 13. Available from 5 to 9 p.m., this three-course meal highlights rich and homey autumn flavors for cooler weather:

Appetizer
Fried Green Tomato and Arugula Salad
Green Goddess Dressing

Entree
Crispy “Chicken” (Gardein) Marsala with Shiitake Mushrooms
Vegan Gnocchi with Roasted Root Fall Vegetables

Dessert
Pumpkin Creme Brulee

For those who get a hankering in the crisp, cool weather to head out to the beach, build a bonfire, dig a pit and enjoy a good old-fashioned clambake–but who would be happy to spare themselves the work of cooking–we have good news. The Bistro Clam Bake is back! On Friday, October 14 between 5 and 9 p.m., we’ll be serving up individual clambakes at a cost of $48.50 per person. With each clambake package, you get Manhattan clam chowder, 1 1/2 Ib. whole lobster, 1/4 barbecued chicken, a dozen middleneck clams, corn on the cob, a roasted sweet potato, slaw, cornbread and butter. It’s one of Cleveland’s favorite types of fall celebration, and you don’t even have to cook it yourself to enjoy it! We’ll have extra clams by the dozen available at $10.50 per order; just let us know ahead of time so we can get you as many as you like.

To get yourself in the mood for our next event, watch this:

Prohibition, Ken Burns’ documentary on the effects of the Eighteenth Amendment, debuts in October on PBS. And, as it so happens, October 14-22 is Cleveland Beer Week. What better way to celebrate a festival of beer and a documentary on Prohibition than to salute the end of that 14-year booze ban? Our Twenty-First Amendment Beer Dinner (named for the amendment that repealed Prohibition) at 6:30 p.m. Tuesday, October 18, will pair five courses with five beer selections at a cost of $45 per person. Take a look at this lineup:

First Course
House Smoked Chicken Mac and Cheese
Beer: Back in Black IPA

Second Course
Slow Roasted Beef Short Rib in a Red Zinfandel Reduction Sauce
Fall Root Vegetable Mash
Beer: Brew Free or Die IPA

Third Course
Fried Green Tomato-Pecan Crusted Goat Cheese and Arugula Salad
Beer: Hell or High Watermelon Wheat Beer

Fourth Course
Mojo Shrimp with Corn Pudding
Beer: Hop Crisis

Fifth Course
Bread Pudding
Orange-Vanilla-Fig Balsamic Sauce
Beer: Seasonal to be Determined

This dinner is bound to please all fans of the brew. But if beer isn’t your favorite beverage, perhaps you prefer something else. Something a little redder. Wine or…another drink entirely? As Halloween draws closer, we’re preparing just the dinner for you. Yes, Chef Ruth is once again indulging her adoration for her favorite TV series with a “True Blood: Season 2″ Wine and Spirits Dinner Thursday, October 27 at 6:30 p.m. The menu’s not ready yet, so watch this space to see which way she goes with her theme this time. Just don’t wait–make your reservations now, because this one was a sellout last year!

To reserve your prepaid reservation for any of these dinners, call 216.481.9635. Then get ready to enjoy fabulous food and decadent drink at the Bistro!

“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!

Night at the Oscars: Doctor Zhivago and Chicken Kiev

Tonight’s salute to our favorite movies to celebrate Academy Awards season features the 1965 winner for Best Picture, Doctor Zhivago. Relive the romance of this classic film tonight by dining on our featured special: Chicken Kiev, stuffed with Brie cheese and basil with potato gnocchi toppped with a creamy vodka-tomato sauce and sautéed spinach. We’ll be featuring this special for the rest of the week (we had originally planned to salute three films per week, but we’re going to feature two per week instead to give everyone a few more days’ opportunity to experience each dish).

We’re also featuring some other wonderful specials to warm your heart this time of year. If you haven’t yet tried our Green Pasta — penne pasta with pesto, asparagus, haricots verts, pea pods and scallions — it’ll provide a welcome spot of color in your cold gray winter. You can add shrimp, filet of Bay of Fundy salmon or chicken breast to this dish as well.

Looking for something completely new? How about our Italian Meatloaf — a combination of veal, sausage, ground beef and pork topped with marinara sauce, served with mashed potatoes and steamed green beans? That’s real wintertime comfort food. Or maybe you’d rather take a mini-vacation in the tropics with Sautéed Wild Caught Caribbean Lane Red Snapper served with a red-pepper aioli, black bean, corn and mango salsa and some bacon corn fritters on the side.

If the bacon corn fritters alone sound wonderful to you, you can get a small plate of them for $5 at the bar during our Happy Hour — along with many other delightful mini-dishes, from sliders to crab cakes, and a nice $5 glass of wine to join them.

Don’t forget, this Saturday is our Fourth Anniversary Party, and we’re going to have even more special things planned, plus a complimentary glass of champagne and a slice of cake for everyone who helps us celebrate!

This time of year, it’s easy to allow cabin fever to get the best of you — but Bistro 185 is your cure. Come on in and say hello. You’ll find we’re just what the doctor ordered!

Behind the Dish: Gnocchi Verdi

Did you know that gnocchi, the famous form of Italian pasta, are sometimes referred to in Italy as malfatti — or “badly made”? James Beard himself says so in his cookbook Beard on Pasta. Why? Because “they are so delicate that when they are cooked they are quite uneven in shape. You have to skim them out of the water very, very carefully because of their fragility, but they well repay the care: they just melt on your tongue when you eat them.”

That’s the idea behind Gnocchi Verdi (“green gnocchi”), a type of gnocchi made out of spinach (that’s where the green comes from), ricotta and Parmesan cheeses, butter, eggs and flour, spiced up with salt, pepper and nutmeg. Kind of like a ravioli filling — only without the ravioli! The finished gnocchi are topped with a simple cream sauce of Parmesan cheese and butter.

We’re keeping pretty much to the original recipe for this one, with a touch of garlic added. When you try our Gnocchi Verdi, we don’t think you’ll find it malfatti at all — or, at least, your mouth won’t, anyway.