Here’s the menu for our French Wine Dinner!

We’ve got our French Wine Dinner menu for 6:30 p.m. on Wednesday, November 30, all planned. These five courses (some of which may remind you of our Julia Project), paired with six French wines, are sure to be très magnifique!

Apertitif
Cremant de Loire

First Course
Potage Parmentier (Potato Leek Soup)
Wine: Chateau L’Hoste-Blanc Bordeaux Sauvignon Blanc

Second Course
Cured Salmon in a Jar
Wine: Domaine du Pere Caboche Chateauneuf du Pape Blanc ’93

Third Course
Coq au Vin
Fingerling Potatoes
Wine: M. Chapoutier Crozes-Hermitage La Petite Ruche Rouge

Fourth Course
French Green Salad
Brie and Pear Beggar’s Purse
Balsamic Reduction
Wine: Simonnet-Febvre Sauvignon Blanc de St. Bris Burgundy

Dessert Course
Apple-Apricot-Marzipan Tart
Soft Whipped Crème
Wine: Sauterne Chateau Rieussec

Cost of this dinner is $65 per person plus tax and gratuity. For a taste of France at the end of your November, call 216.481.9635 and save your place at our table!

Vegan Night features a savory trip to Paris!

The Tenant here, having eaten vegan again tonight! I’m here to tell you the 3-for-$30 Vegan Dinner served up this time around was another fine stop on the Bistro’s world vegan tour.

The festivities began with the Ratatouille Niçoise Salad. This was a rich and spicy combination of fresh tomatoes, onions, garlic, yellow squash, and eggplant, accented with fresh and roasted fennel seeds, orange zest and white wine that really brought the flavor alive. It was served on a bed of greens, garnished with niçoise olives and capers, and drizzled with a balsamic glaze that added a little sweetness to balance out the spice. The flavors were both hearty and just right for springtime. A couple of tender mini-croissants were tucked alongside and came in handy for soaking up excess sauce.

The main course, Gardein “Chicken” Française Finished with a Meyer Lemon Sauce and Imported Lemon Oil, was one in which the sauce truly made the difference. The gentle sauce had just enough lemony bite to accent the “chicken” cut beautifully, and the Potatoes Lyonnaise were rich with saucy flavor. The Haricots Verts Amandine were perfectly green, fresh beans with a spring-y snap and fresh flavor that tasted buttery even without butter. This course was plated up beautifully as well–a feast for the eyes.

I knew I was going to love dessert, because once you say “marzipan,” I am there. The Apple and Marzipan Tart was sheer heaven, dusted lightly with cinnamon and drizzled with both the crème anglaise originally announced and a dark sauce that I forgot to ask the identity of! Whatever it was, it was a perfect complement for the fragile and wonderfully tasty pastry concoction, packed with slender slivers of apple and a layer of yummy marzipan. To my mind, this one should be in the dessert case all the time, vegan or not! It would be a shame for people who don’t normally try the vegan dinners to not get a taste of it. True, it could be made non-vegan as well, but the fact that it was made so deliciously without any animal products is a testament to the versatility shown in the kitchen by Chefs Ruth, Jakub and Todd whenever they’re at work.

Once again, I found myself enjoying a full vegan dinner without feeling I was missing out on any flavor at all. I highly recommend the experience to others…and if you’re vegan, you’ve got to love it! Keep in kind that next month is a multicourse Vegan Sake Dinner. If you love Asian food, you will want to make plans now to attend.

“A Night in Paris” Vegan Dinner menu ready!

If we haven’t yet convinced you that our April 3-for-$30 Vegan Dinner on Wednesday, April 20, is going to be magnifique, let this menu persuade you…

First Course
Ratatouille Niçoise Salad Served on a Bed of Greens, Garnished with Niçoise Olives and Capers with Balsamic Glaze
Mini Croissant

Entree
Gardein “Chicken” Francaise Finished with a Meyer Lemon Sauce
and Imported Lemon Oil
Potatoes Lyonnaise
Haricots Verts Amandine

Dessert
Apple and Marzipan Tart with Crème Anglaise

Sounds délicieux, n’est-ce pas? Be sure not to miss this tour of French cuisine, vegan style!

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.