Vegan visit to India was tasty indeed!

The Tenant returns with a summary of last Wednesday’s Vegan Night 3-for-$30 offering India-style! Again, I have to say I’m impressed and amazed by what can be done with foods entirely vegan-sourced. From beginning to end, delicious!

The appetizer for this dinner was Chickpea-Onion Samosas with Cilantro and Mint Chutney and Field Green Salad with Tamarind Vinaigrette. It consisted of two samosas, delicate puff-pastry pockets fried until perfectly crispy, with a filling of mashed chickpeas and onions. The cilantro-and-mint chutney alongside looked almost like wasabi, and had almost the same level of heat due to the spices in it, so just a little at a time was all that was needed to accent the flavor of each bite. The salad was very lightly and tastefully dressed as well. A good start to the evening!

Next came the main dish, Cashew-Coconut Lemongrass Curry with Vegetables and Tofu and Organic Brown Basmati Rice. This was an amazingly flavored curry dish. I love cashews and I love coconut, so it was perfect for me. The sauce was aromatic and full of flavor from the lemongrass and curry, studded with vegetables like eggplant and cauliflower, and full of plenty of cashew nuts. It was garnished with a touch of cilantro. Altogether the flavors melded delightfully.

The meal concluded with an appropriate and charming dessert, Coconut-Cardamom Panna Cotta with Mango Coulis and Fresh Berries. The coconut and mango sauce made it just sweet enough, with the cardamom seeds (you can see them at the top) adding a little spicy kick. The berries, too, were a refreshing touch in the dead of winter. What I find interesting about vegan panna cottas is that like other dishes that would ordinarily use gelatin as a thickener or “jelling” agent, they instead use carrageenan, which is seaweed sourced. Carrageenan is already used in many commercial products, from toothpastes to dessert items. It’s just one example of how a dish can be made vegan without losing anything of the flavor or texture one would expect from the dish.

The entire meal was yet another example of how, under the touch of experienced chefs, vegan cuisine in the style of any country can be both authentic and a very enjoyable dining experience. And obviously I’m not the only one eating it up; they tell me this dinner sold out. Another example of “if you cook it, they will come!”

Be looking here for information on what the Bistro has planned for the next Vegan Night!

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!

“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!

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!

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.

Ay, caramba! We had a great Tequila Dinner!

The Tenant is back, and you’re going to have to make do with me for a while, because Ruth and Marc are going off on a well-deserved vacation. But they’ve entrusted me to write another of my reviews, this one of Wednesday’s Tequila Dinner. At this event, we were able to enjoy some of the many distilled forms of the blue agave plant, which is a succulent plant related to lilies — not a cactus, as some think. It’s been cultivated for many thousands of years, and people have been making tequila from it for quite a long time! We got to taste a few products of that experience.

Things got off to a rousing start with the combination of a Shrimp Tamale and two paired glasses on our tables: one of fresh pickle juice and one of Tierra Organic Blanco Tequila. Tierra is the only organic tequila sold in the United States, and blanco tequila is 100% agave tequila, unaged and untreated with additives. The contrast of the tart pickle juice with this slightly sweet tequila was a tastebud-tingler. So was the tamale, a combination of shrimp, plantain, cornmeal mush (with many tasty spicings and flavorings, including fresh cilantro and lime) served in a corn husk.

The second course was ropa vieja — shredded beef brisket cooked for 24 hours in a bath of Tex-Mex seasonings, seated atop jalapeño corn pudding, and topped with refreshing sour cream. But before it arrived, we were able to get a start on the accompanying tequila drink, an intriguing iced latte of Kahlua and Mexican chocolate known as a “Daring Dylan.” This drink, which I could enjoy as a substitute for chocolate milk any day of the week, featured Don Julio Anejo Tequila (aged in oak at least one year) and was rimmed with a very Mexican flavor combination of cocoa and cinnamon. OK, I admit it: the rim tasted so good, I licked it off!

You’d think the second course of a meal would be an odd place for a chocolate drink to be served, but the Daring Dylan was actually an excellent complement that helped cool the spicy-hot ropa vieja on the palate.

Next came another hearty dish, House-Made Black-Bean, Goat Cheese and Poblano Ravioli. These large, fairly flat ravioli were full of rich flavor from the beans, cheese, and poblano peppers, and sauced with a delicious roasted red pepper sauce streaked with cream. The tequila for this course was a powerful, pungent Don Julio Repasado (100% agave, stored in oak between two months and a year).

Following the intense flavors of this course came some gentle, cooling refreshment. Normally this point of a meal features a salad course, but this one was a little different: Chef Ruth had prepared three different kinds of guacamole. We each had a scoop of traditional guacamole made with avocados, a scoop of sweet and fresh guacamole made with mangoes, and a tart and tangy guacamole made with Marc’s smoked trout. The guacamoles were served with long fried plantain chips atop a bed of carrot and jicama slaw. These were very tasty; I thought the contrasting flavors of the mango and trout varieties were a fun and out-of-the-ordinary twist on the theme. The refreshment continued in the drink served with this course, a Mexican Mojito made with Don Julio Blanco Tequila, spiked with plenty of fresh rooftop-garden mint. Yum!

By this time, though, my eyes were getting bigger than my stomach. I had to have my fifth course, the Seafood Vera Cruz, packed up to go. But that was fine, because I had an absolutely wonderful lunch of it the next day! If anything, the seafood stew, rich with fish, mussels, shrimp and grilled scallop, full of peppers and onions and served over a timbale of saffron rice, tasted even better with the broth aging that extra day for the flavors to marry even more. Utterly delicious. The Tierras Organic Repasado tequila served with it was fiery and intense.

Somehow, even packing up the stew, I found room for the dessert course that night. And was it ever wonderful: tiny chocolate cups of margarita sorbet — like the most concentrated form of margarita slush you’ve ever had — along with smooth, soothing caramel flan and a fantastic churro, or Spanish fried doughnut stick, dipped deeply in molten chocolate. Mmmm-mmm! And the final drink was something special, too: a “Frisky Surprise” featuring Tierra Organic Anejo tequila. This slushy fruit drink was served in tall glasses with an orange slice, and was a refreshing and unusual treat.

So, it was another success for a Bistro 185 special dinner evening — but if you think this one was good, what Ruth and Marc (especially Ruth) are cooking up for October is really going to amaze you. Be sure not to be late signing up for it, because it’s going to be a dinner with a bit of a Halloween-style theme like you’ve never seen or tasted before. What is it? You’ll have to wait a little longer to find out. But watch this space — soon you’ll know!

Tequila!

Sure, everyone knows that in 1958 the Champs had a big hit with “Tequila.” But how many know or remember that they recorded a follow-up song called “Too Much Tequila”? They did!

Well, at the Bistro 185 Tequila Dinner, our goal is to make sure you don’t get too much tequila, but just the right amount — and it’s going to make you feel like partying! This special dinner features six Southwestern-style courses paired with six tequilas, and it’s all guaranteed to have your tastebuds doing a dance. Here’s our lineup of courses and tequilas:

First Course
Shrimp Tamale
Tequila: “Tickle My Pickle” with Marc’s Fresh Pickle Juice
Featuring Tierra Organic Blanco Tequila

Second Course
Ropa Vieja — 24-Hour Tex-Mex Shredded Brisket
Jalapeño Corn Pudding
Tequila: “Daring Dylan” — Kahlua — Mexican Chocolate Latte
Featuring Don Julio Anejo Tequila

Third Course
House-Made Black Bean-Goat Cheese-Poblano Ravioli
Roasted Red Pepper Sauce
Tequila: Don Julio Repasado

Fourth Course
Trio of Guacamole:
Smoked Trout Guacamole
Mango Guacamole
Traditional Guacamole
Tequila: Don Julio Blanco

Fifth Course
Seafood Vera Cruz — Seafood Stew with Saffron Rice
Tequila: Tierras Organic Repasado

Sixth Course
Margarita Sorbet
Flan
Churros
Tequila: “Frisky Surprise” Featuring Tierras Organic Anejo

Our Tequila Dinner is $55 per person, tax and gratuity additional. Call 216.481.9635 to make your paid reservation, because this one will sell out quickly!

Vegan Night menu for August 18

Our next Vegan Night featuring the mastery of Chef Jakub Mejstrik is coming up soon! You’ll be able to enjoy a delicious meal from beginning to end, all vegan and all fabulous:

Starters ($8 each)
Roasted Summer Vegetable Grilled Whole Wheat and Flax Pizza
Wild Mushroom Empanada

Entree ($17.50)
Southwest-Inspired Gardein
Black Bean-Summer Corn-Mango-Jalapeño Salsa
Cilantro and Lime Vinaigrette
Plantain Crisps
Corn Arepa with Vegan Cheese

Dessert ($6.75)
Roasted Stone Fruits with Lime Agave Rum Sauce and Fresh Seasonal Berries

For a truly memorable dining experience, try our version of Southwestern cuisine, vegan style!

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!

White Wine Dinner and Beer Dinner coming up!

Bistro 185 has not just one, but two special dinners on our schedule in the near future — one for wine lovers and another for beer aficionados. Whatever your taste (or if you like both) you’ll want to mark your calendar for these events!

“SPRING INTO WHITES” MARCH 24: Springtime is the time when our thoughts turn to wearing white (and not the snow on our boots!) and drinking white — those delightful white wines that so well complement the light, fresh flavors of spring. We’re celebrating with a “Spring Into Whites” White Wine Dinner on Wednesday, March 24 at 6:30 p.m., highlighting a variety of the finest in white wines.

Here’s the menu:

First Course
Sea Bass Veronique: Pan-Roasted Sea Bass with Chive Beurre Blanc and Green and Red Grapes
Wine: Scharffenberger Brut

Second Course
Lollipop Lamb Chop Milanese with Peach-Ginger Chutney
Wine: Conundrum White Blend

Third Course
Grilled Pineapple Carpaccio with Fresh Raspberries and Arugula Salad in a Champagne Vinaigrette
Wine: Yalumba Viognier

Fourth Course
Chicken Wellington with Shiitake Mushrooms and Spinach in an Herb-Crêpe Beggars’ Purse with Leek Ribbon, Creamy Roasted Red Pepper and Basil Sauce
Wine: Cloud 9 Pinot Gris

Fifth Course
Thai Seafood Coconut-Mango Curry
Wine: Filadonna Pinot Grigio

Dessert
Phyllo-Wrapped Roasted Banana and Caramel
Assorted Chef’s Whim
Wine: Valley of the Moon Chardonnay

Cost of our White Wine Dinner is $60 per person, gratuity and tax to be added. Call now to make your reservations at 216.481.9635 and get ready to “Spring Into Whites”!

If you need any further persuasion to join us, take a look at our latest wine dinner video and the accompanying review from our “Passport to Romance” event February 15.

NORTH COAST BREWING COMPANY BEER DINNER APRIL 14: One of the pioneers of microbrewing in 1988, North Coast Brewing Company of Fort Bragg, California is famous for its Red Seal Ale and many other craft beers that have won more than 70 awards in national and international competitions. Now, you can enjoy a variety of North Coast brews, selected to complement a six-course chef-driven menu, Wednesday, April 14 at 6:30 p.m. Cost of our beer dinner is $50 per person, gratuity and tax to be added. Seating is limited, so make your paid reservations now at 216.481.9635. We’ll be posting a menu soon!