“Farm to Table” Wine Dinner: one delicious trip!

The Tenant is back, with the story of the latest Bistro wine dinner. It was truly a celebration of everything local at a time when the local eating just doesn’t get any better. And the wine was just as local as the food, being a product of Laurello Vineyards & Winery in Geneva. Not only did Laurello provide a wine for each course, they added a few bonuses: an aperitif to start off the meal and a sneak preview of two of the wines, including (at the end of the dinner) a special pre-release sample available for diners to pre-order. So, whether you were a connoisseur of fine food, fine wine or both, signing up for this event meant you were in for a truly special evening!

The aperitif wine, we learned, was Laurello’s Muscat Blanc ’08. Made with grapes native to Alsace, this was a fruity, flowery, surprisingly dry (without being puckeringly so) wine. I enjoyed it a great deal, and was sorry to learn that this was the final vintage for this particular wine. I liked the fact that despite being a muscat, it wasn’t especially sweet or dessert-like, but apparently that’s what people expect from a muscat and that’s what Laurello’s going to produce from now on.

On to the first course! Normally Bistro wine dinners don’t begin with salad; the salad course usually appears somewhere around midmeal. This one, however, was an exception, focusing on the superstars of the breakfast table, bacon and eggs. Well, pork belly and eggs–and what is bacon, in the USA anyway, if not pork belly? Organic greens bedded a thick chunk of smoky, crispy pork belly, cherry and grape tomatoes from the Bistro’s rooftop garden and a gently sous vide poached organic egg from Blue Pike Farm, an urban farm on East 72nd St. This salad was called a “hunt and peck” salad because the Blue Pike Farm eggs come from hens that freely roam the farm “hunting and pecking” for their meals rather than being fed industrial chicken feed–genetically modified or otherwise. Instead of commercial feed, they’re eating bugs, worms, grass, seeds and whatever other tasty items they find–and, as a result, not only do their eggs taste better, they’re more nutritious, with less cholesterol and saturated fat and more vitamins and omega-3 fatty acids. The truly organic “hunt and peck” eggs on this salad truly made it special, and so did the honey-lemon dressing made with honey from Mark’s Apiaries in Painesville. Laurello’s accompanying wine was an ’08 Chardonnay, pleasantly dry and crisp.

I knew from having a little sample in the afternoon that I was absolutely going to love the next course: a big, beautiful bowl of Ohio corn chowder. This version was every bit as delicious as the vegan version the previous week, but it had an additional attraction that version lacked: two pieces of delicately tempura-fried Lake Erie walleye. Just amazing. The wine for this course was a dry Riesling from last year, which I really liked a great deal and went perfectly with the chowder.

The flavor delights of organic produce continued with the third course, the Chicken Roulade with Rooftop Garden Herbs on a bed of local-produce ratatouille. The meat was incredibly flavorful and the vegetables and herbs were savory and just right. You know they haven’t traveled far when they come right down from the roof! I make no bones about loving the fact that as a tenant, I can nip out to the rooftop garden and grab a tomato or some herbs for my own cooking from time to time, but I tend not to get as fancy with what I do as Ruth does. What she makes is terrific! Laurello’s wine for this course was a Cab Franc ’07, a gold-medal winner they look upon as their landmark wine. A combination of Cabernet and Bordeaux grapes gives it a velvety balance of fruit and acidity; they say this is the kind of wine that you can cellar for years and it will hold up beautifully.

For course number four, we were each served a huge and beautiful Caprese Ravioli pocket, made from Ohio City Pasta and stuffed with more rooftop tomatoes, fresh mozzarella and rooftop basil, topped with smoked tomato cream sauce and garnished with leaves of that same basil. I think I could have eaten several of these ravioli happily! Laurello provided us here with the first opportunity in Northeast Ohio to taste their French oak-aged Pinot Noir ’08, which I found sweet, fruity and aromatic yet light.

Finally it was time for dessert, which made it clear that Chef Rich, the Bistro’s ice-cream specialist, has still got the touch. The Brandy Peach Compote made with local fruit was treat enough, but the peach ice cream it graced, made with milk from Pomeroy’s Snowville Creamery, put it over the top. The pasture-raised, grass-grazing cows of Snowville produce rich, sweet and incredibly nutritious milk, and the resulting ice cream is just what you’d expect it to be with that kind of foundation. Each bowl of ice cream was topped with a crispy golden-brown almond tuile, the ideal accent. Laurello’s dessert wine was a 2010 Sweet Genevieve Ice Wine, named for their mother. The course couldn’t have had a more ideal wine.

At the end of dessert, Laurello had one more surprise for us: a bonus tasting of a wine that’s not even on the market yet. Their “Christopher” 2009 Fox Hollow Vineyard Reserve Cuvee is, they say, the richest, most concentrated wine they have ever produced. This one, scheduled for release in October, did indeed taste rich, smooth and incredible.

What I found interesting about Laurello’s wines was not only the high quality and the variety, but the fact that so many of the ones we tasted are relatively inexpensive. I know the next time I’m looking for a nice Riesling, for example, I can buy one from Laurello for $12 a bottle. This whole evening was a fine showcase of just how deliciously, and healthily, you can eat and drink from the bounty of Northeast Ohio. We are truly fortunate to be living in the time and place we are: on rich Lake Erie land, in a time when local vintners realize they can grow far more more than just Catawba and Concord grapes, and enterprising people are staking out vacant lots in the heart of the city, planting them full of good things to eat, and letting flocks of chickens have the run of the place. What they’re creating is nothing less than a renaissance, and we are all benefiting from it.

Keep watching this space. There’ll be some announcements of new events for next month soon, as well as a special one for those who love to eat local. It all sounds to me like it’s going to be pretty wonderful.

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We’re going “Down on the Farm” in August!

This August, the Bistro goes “Down on the Farm” so our guests can enjoy the greatest products of the local harvest in the best season for eating local! Our special dinners for the month — both vegan and non-vegan — focus on fresh local produce from some of the best providers in Ohio, as well as the harvest we’re reaping now daily from our own rooftop garden.

Our Vegan Dinner Series features another 3-for-$30 special, our Farm to Table Dinner, Wednesday, August 17. Our three courses:

Appetizer
Ohio Corn Chowder with Jalapeno Corn Muffin

Entree
Local and Organic Ratatouille
Rooftop Garden Herb-Crusted Gardein
Roasted Local Fingerling Potatoes

Dessert
Grilled Stone Fruit Compote
Olive Oil-Lemon Cake
Almond Milk Whipped Cream

For the non-vegans and wine lovers, our Farmer’s Market Wine Dinner at 6:30 p.m. Wednesday, August 24, spotlights five courses of local goodness, paired with wines from Laurello Vineyards & Winery of Geneva. Cost of this dinner is $65 plus tax and gratuity. Our course lineup:

First Course
Hunt and Peck Organic Greens Salad with Blue Pike Farm Organic Sous Vide Egg
Crispy Pork Belly
Local Honey Lemon Dressing
Wine: Chardonnay

Second Course
Ohio Corn Chowder
Tempura Lake Erie Walleye
Wine: Dry Riesling

Third Course
Organic Chicken Roulade with Rooftop Garden Herbs
Organic and Local Ratatouille
Wine: ’07 Cabernet Sauvignon

Fourth Course
Caprese Ravioli, House Made with Ohio City Pasta
with Rooftop Garden Tomatoes, Mozzarella, and Basil Smoked Tomato Cream Sauce
Wine: ’08 Pinot Noir

Fifth Course
House-Made Snowville Creamery Peach Ice Cream
Brandy Peach Compote
Wine: 2010 Vintage Ice Wine

Both of these dinners will be something special, so don’t delay — call 216.481.9635 and make your reservations for them now!

“OPA!” dinner was something to cheer about!

OK, The Tenant is a little embarrassed. Something happened to me and I forgot the “OPA!” dinner was Wednesday of this week, not Thursday. Where my head went, I don’t know. Luckily, however, I didn’t miss it, because it would have been a shame to miss out on all this divine Greek cuisine and wine. If you were there too, you know that spirits were high at this dinner and for a good reason: it not only had those components, but an extra touch of Greek ambiance provided by both traditional and nontraditional Greek music on the stringed instrument known as the bouzouki. It was enough to make anyone wish the Bistro was big enough to accommodate a dance floor!

Things started out on a classic note with the serving of Lamb Keftede with Tzatziki Sauce, sitting on a bed of greens. Keftedes are Greek meatballs, made with bulgur, and ground lamb is a traditional meat used in them. These keftedes had a delightfully crunchy fried outside and tender, meaty, spicy interior with a hint of mint. The yogurt sauce atop them was a cool and tasty complement. This course was paired with Nemea ’05, a light-bodied red wine with touches of plum and cherry.

Next came a frequent feature of Greek cuisine, a fish course. This one was presented as Sea Bass in the Style of Corfu, which meant we received a perfectly cooked slice of sea bass surrounded by the most tender and buttery roasted vegetables you can imagine. Artichokes, tiny potatoes, and Greek olives were accented with lemon, rosemary, and garlic cloves roasted to pure sweetness. The wine partner for this one was Moschofilero ’09, a white wine made from an aromatic Greek grape that I found smooth and airy, a good wine for the fish.

The salad course followed, and this salad was definitely not the same old mix of greens. The Greek Village Salad was a mixture of marinated chunks and slices of cucumber, red and yellow pepper, grape tomatoes, feta cheese and Greek olives. Each serving was topped with a dolmade, the classic Greek cabbage-roll-like concoction of rolled grape leaves stuffed with rice, and accompanied by a slice of freshly baked and grilled pita bread. The astringent, slightly minty salad was a refreshing change of pace, especially with the Santorini ’06, a dry and fragrant wine made from grapes described to us as being especially suited for the volcanic, ashy soil, hot sun and breeze off the Aegean Sea where they are grown. You can even taste a hint of the soil’s ashiness and minerality in the wine, if you pay close attention.

The next dish was one of the more familiar Greek dishes: spanakopita, the traditional phyllo-dough creation filled with feta cheese and spinach. Chef Ruth added a special touch to this one, though, by including chicken in the filling and saucing it with a dill-lemon beurre blanc that was simply heavenly. It was savory and yet slightly sweet, just perfect. The wine alongside was a Merlot-Xinomavro blend, a marriage of familiar Merlot with one of Greece’s principal red wine grapes that makes for a wine with a deep, full body and a great deal of warmth.

Course number five was Shrimp Santorini: a concoction of two plump, spicy shrimp in a sauce of tomatoes, feta cheese, peppers and onions topping a tender bed of orzo, the small ricelike pasta. This was an especially savory and amazing combination with a slight licorice or anise hint from the ouzo blended into the sauce. The traditional Greek liqueur gave it just the tiniest kick. Our wine for this course was Naoussa ’04, from the same Macedonian region as Xinomavro, another red but lighter than the Merlot-Xinomavro blend.

The evening came to a finish with a dessert course that reflected Chef Ruth’s sense of imagination. It has often seemed to me that all Greek desserts consist of only three different ingredients: wheat (as phyllo dough or shredded wheat), nuts, and honey, but this presentation was just a little different. The Phyllo Nests with Fresh Berries and Honey-Infused Crème Fraîche were a nice variation on the traditional, as was the very tiny — and very delicious — Caramelized Pistachio, Walnut, and Almond Tartlet in a miniature phyllo cup. With this course came Metaxa Brandy, which provides a warm glow indeed to finish off the meal.

Everyone seemed to be truly getting into the spirit of this event and enjoying the special atmosphere provided by the musical stylings of Abe “Dr. Bouzouki” Anderson, who has been playing the instrument since he was 11 years old. The good doctor, born in Australia but now living in Euclid, boasts quite the repertoire, much of which we had the opportunity to enjoy. In addition to the songs you expect to hear from a Greek musician — “Zorba the Greek,” “Never on Sunday” and such — he plays a mean Hava Nagila, and can segue from that to “Turkey in the Straw” without missing a beat. From The Godfather to Fiddler on the Roof, he seems to do it all! To hear him in action, check out his YouTube channel, or go see him with his band, Orion Express. He regularly plays the Sts. Constantine and Helen Greek Festival on Mayfield Road in August, so if this dinner whetted your appetite for more Greek food and music, you can go there to hear more of him as part of a group. He seemed to have as good a time playing for us as we did listening to his music.

Once again, the Bistro served up a dinner unlike all the rest, with a selection of flavors to which we could respond only one way: “OPA!” Which, as Dr. Bouzouki helpfully pointed out to us, is Greek for “Yee-ha!” Don’t miss what’s on tap for May: watch this space for more information on the Sake Dinner!

“OPA!” Greek Wine Dinner menu is here!

There’s so much going on at the Bistro this month it may seem hard to catch your breath. And indeed, the menu we’ve got planned for the “OPA!” Greek Wine Dinner on Wednesday, April 27, may just take away what breath you have left! Plan to be here for this culinary visit to the Greek Isles:

First Course
Lamb Keftede with Tzatziki Sauce
Wine: Santorini ’06

Second Course
Sea Bass in the Style of Corfu
with Artichokes, Lemon, Potatoes, Greek Olives, Oregano, Rosemary,
and Garlic
Wine: Moschofilero ’09

Third Course
Greek Village Salad with Pita Bread
Wine: Merlot Xinomavro ’09

Fourth Course
Chicken and Spinach Spanakopita with Dill-Lemon Beurre Blanc
Wine: Naoussa ’04

Fifth Course
Shrimp Santorini: Shrimp, Tomatoes, Feta Cheese, Orzo, and Ouzo
Wine: Nemea ’05

Sixth Course
Phyllo Nests with Fresh Berries and Honey-Infused Crème Fraîche
Caramelized Pistachio, Walnut, and Almond Tartlet
Wine: Metaxa Brandy

The “OPA!” dinner is $65 per person plus tax and gratuity. Doesn’t just reading about it make you feel like doing Zorba’s dance? Call 216.481.9635 to reserve your spot. We won’t be smashing any plates at the Bistro, but this Greek feast will be plate-smashing good!

Review: Spanish Regional Wine Dinner

The Tenant’s back again…first, let me ask all of you who regularly come to these wonderful dinners: Where do you put it all? I always end up at the end of one of these Bistro 185 wine dinners feeling as if I am filled to the very top of my body with wonderful food, unable to fit in one bite or one drop more, and the rest of you are just sitting around sipping the rest of your wine, or ordering coffee…how do you do it??

If that gives you the impression that last night’s dinner was a winner, it should. It was a real feast of incredible food Spanish-style, paired with wines that fit the mood and the dishes beautifully.

I can’t say I’m a wine expert, but I enjoy tasting the different kinds offered and seeing how well they go with the courses, and it’s always an adventure.

First came the tapas. You got to see yesterday what the tapas trays looked like, and they were filled with delicious treats. From the olives, nuts and cheeses to the specially prepared items like the crabmeat-stuffed deviled eggs, the salt cod fritters (passed around separately) with garlic aioli, and the Spanish tortillas — alternating layers of tortilla and potato slices, served cold with more of the aioli — these were a great exploration of appetizers Spain-style. So were the gazpacho shooters: narrow little shot glasses of cold, spicy Spanish vegetable soup, each topped with a shrimp. The wine for this course was Ramon Bilbao Crianza 2006: a deep cherry-red wine with a fruity, smoky flavor. All the Ramon Bilbao wines are produced in the Rioja Alta wine region of Spain.

Next came a bowl of tiny sautéed clams, swimming in the chorizo broth you saw a picture of cooking up on the stove yesterday. The little clams absorbed the rich, spicy flavor of the sausage-filled broth, so delicious that after having picked the clams out of their shells with the clam fork to eat them, you needed to switch to your spoon to scoop up every flavorful drop of the chorizo sauce. The original plan was to serve this course with Ramon Bilbao Limited Edition 2006, but as it turns out the 2006 vintage isn’t ready yet, so we were supplied with the 2004 vintage instead, which made a fine accompaniment.

Next came the Chicken Marbella. How did it taste on top of Yukon Gold mashers? Absolutely delicious! Because this was Spanish food, many of the dishes were spicy and pungent, with a heat that lasted long on the tongue. But the astringency of the green olives in this dish was counteracted beautifully by the addition of prunes, which contributed a special sweetness and made for a nice change of pace. And the mashed potatoes did a wonderful job of soaking up the sauce! It was accompanied by Volteo Viura Sauv Blanc Viognier, a blended wine whose lighter, fresher, flowery-buttery flavor also provided a contrast to many of the heavier red wines on the menu. Volteo wines come from Castilla-LaMancha, the world’s largest vineyard.

By the time you’ve enjoyed appetizers and a few courses at a dinner like this, you’re ready for a light, refreshing salad course, and that’s just what the Orange and Fresh Fennel Salad provided. The organic honey and lemon vinaigrette was the perfect taste to go with the combination of greens, orange slices and slivers of fennel — a sweet, juicy, delight. The wine, too, was just right for it: Volteo Rosé Garnacha, full of fruity scents and crisp flavor.

Last, but certainly not least, of the main courses was the South African Lobster Tail, Sea Bass and Scallop in Saffron Broth with Timbale of Saffron Rice with Peas and Roasted Red Peppers. Mere words cannot describe the pure, smooth, buttery sublime flavor of this lobster tail. The sea bass, coated wonderfully with the saffron broth, tasted almost as rich, as did the scallop. I overheard another diner saying he had never in his life eaten such a well-prepared scallop. The rice was a nice addition as well; it served as a little starch to play off the richness of the seafood. The wine for this course was Cruz de Alba Crianza 2006, an unusual choice to my mind because it’s a heavier, redder wine than I’m used to thinking of as ideal for a seafood course, but it worked well. This wine is produced in one of Spain’s fastest developing wine regions, Ribera del Duero.

I must admit that by the time the dessert course came around, I didn’t have much room left for both the desserts and the Drysac Sherry served with them (although it was very good). The treats assembled for us on this plate were a rich, eggy Spanish flan, blanketed in caramel; an almond cake deep with flavor, topped with sliced almonds; a tiny chocolate mousse in a chocolate cup, with a strong mocha-coffee flavor; and a deep, dark, rich chocolate truffle that just melted in your mouth and flooded it with heavenly chocolate flavor. What a way to end our mini-visit to Spain! Hats off to Chef Ruth Levine and her staff for making this another wine dinner to remember.

If all this doesn’t persuade you that the next Bistro 185 Wine Dinner, set for December 15, is not to be missed, I don’t know what will! Watch this space for more details.

Behind the Dish: Roast Duck with Cherries and Wild Rice

Our Roast Duck with Cherries and Wild Rice is, we think, something quite special. As always at the Bistro, we like to improvise a little on any recipe we use, and that’s the approach we took to making the cherry sauce for our James Beard-style roast duck. The cherries we’re using are a combination of summer sour cherries we’ve had saved up in the freezer from back during the warmer months and canned Oregon Bing cherries. The base for the sauce is a veal demiglace we just prepared last week from 50 pounds of veal bones! To that we’ve added some spice in the form of rosemary, cinnamon sticks, and a little ground nutmeg and cloves, along with some Ohio honey.

Keeping our roast duck company are wild rice with wheat berries and some of our roasted fall vegetables, including Brussels sprouts, squash, and both Peruvian blue and redskin baby potatoes. Stop in tonight to try this marriage of the savory to the sweet — and enjoy a little taste of this past summer, too.

BEHIND THE DISH EXTRA: Another cold-weather delight that makes a great starter is one of our Soups of the Day, Chestnut Soup.

If you’ve never had chestnut soup before, you should give it a try and find out why, every holiday season, you always hear Nat King Cole singing about the pleasures of chestnuts roasting on an open fire. This is why — it’s one of the best things that can happen to those chestnuts after they get roasted. And it makes a great accompaniment for our duck dish…or just about anything else on the menu.

Visit Spain without leaving Cleveland: Enjoy our Spanish Wine Dinner Nov. 17

If you love the rich history and savory flavors of Spanish cuisine — or if you’re a fan of wine in general or Spanish wine in particular — Bistro 185 has the perfect event for you this month. Our November 17 Spanish Wine Dinner will feature a selection of classic Spanish-style tapas, followed by five courses of specially crafted Spanish cuisine. And, naturally, each course will feature an accompanying carefully selected wine from Spain.

MENU

Tapas
Selection of Dried and Cured Olives
Marcona Almonds
Manchengo and Cabrales Cheeses
Crabmeat-Stuffed Deviled Eggs
Salt Cod Fritters with Garlic Aioli
Spanish Tortilla
Gazpacho Shooters with Shrimp Garnish

First Course
Sautéed Clams and Chorizo

Second Course
Chicken Marbella — Chicken braised with garlic, green olives, oregano and white wine with Yukon Gold potatoes

Third Course
Orange and Fresh Fennel Salad with Organic Honey and Lemon Vinaigrette

Fourth Course
South African Lobster Tail, Sea Bass, Scallop in a Saffron Broth with Timbale of Saffron Rice with Peas and Roasted Red Peppers

Fifth Course
Spanish Flan, Almond Cake and a Selection of Chef’s Whim Desserts

Cost of our Spanish Wine Dinner is $50 per person, tax and gratuity additional. To enjoy this special evening, make your reservations now at 216.481.9635.

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.