Ruth Levine Events caters a wedding

In early September, Ruth had the opportunity to create a very special catered menu for a highly special occasion: the wedding of our son Ari.

She wanted to create a wedding feast that would reflect the South American heritage of his bride, Ursula. With that type of cuisine in mind, here was the menu she devised:

Baby Lamb Chops with Curry Mojo Glaze

Seviche on Spoon

Tequeños

Chilean Sea Bass with Platano Maduro Frito (Fried Sweet Plantains)

Arepa with Roasted Corn Salsa

Mache and Baby Sprouts and Greens with Brunois of Mango, Papaya, Strawberry and Corn Nuts with Broken Sherry Vinaigrette

Black Bean, Goat Cheese, Roasted Pablano and Jalapeño in Saffron Ravioli with Spicy Tomato and Crème Fraiche Sauce and Annatto Oil Drizzle

Mojito and Pineapple-Basil Sorbet

South African Mini Lobster Tail with Hollandaise Sauce and Tomato-Basil Concasse

Black Truffle Risotto with Herb Paste and Sautéed Shrimp

Cuban Black Beans and Rice for Table

Pan Cubano and Medianoche Breads

Guava Cheesecake

Dulce Con Leche Crêpes with Sautéed Apple

Croque en Bouche

Not all these dishes may be familiar to you, so here’s a glossary:

Seviche — raw fish marinated in lime or lemon juice, often with oil, onions, peppers and seasonings, and served especially as an appetizer

Tequeños — fried breadsticks formed by wrapping dough around queso blanco; a popular appetizer in Venezuela, especially at weddings

Arepa — a bread made of corn, originating in the northern Andes, similar to a tortilla

Mache — a salad green with a mild, lettuce-like flavor

Brunois — a very small dice

Annatto oil — a dark red-orange oil made by infusing an oil with annatto (achiote) seeds, used in South American cooking

Pan Cubano — A Cuban type of bread, with a distinctive taste created by its starter and enriched with lard that creates a smooth texture

Medianoche bread — A sweet, eggy type of bread roll, the type used to make a smaller version of the “Cuban sandwich” known as the “midnight special” (that’s another story)

Croque en bouche — a tower of tiny cream puffs, glued together by a caramel glaze and drizzled with the glaze (ours had a large cake as a base)

Here are some pictures, courtesy of our son Zachary:
Black Bean Ravioli with Tomato SalsaLobsterTail with Corn Pudding and Hollandaise SauceMojito and Basil-Pineapple SorbetBlack Truffle Risotto with ShrimpCroque en BoucheOne of the nicest things about this wedding was, of course, was that we got to enjoy playing the exalted role of Parents of the Groom. Here we are in a position you don’t often see us: relaxing and enjoying our own food, right along with everyone else.

Ruth and Marc at Ari's Wedding DinnerThe ceremony was held in our backyard in Pepper Pike, and the lovely late summer weather helped create a magical setting for the perfect wedding and a lovely and intimate wedding dinner.

If you have an event like a small, intimate wedding coming up in your future — or want to plan something special for the holidays (sorry we can’t provide weather like this for that!) — we invite you to find out what Ruth can do for you. Visit the Ruth Levine Events Web site and call 216.404.0500 or send her an email to set your plans in motion.

Yellowtail Snapper with Mango, Rum, Ginger and Macadamia Nuts: a taste of the tropics

JuliaProject926Due to unforeseen circumstances, we didn’t get to blog a “Behind the Dish” post today, but we can tell you now what is IN the dish known as Yellowtail Snapper with Mango, Rum, Ginger and Macadamia Nuts: a feeling that for a little while you can escape from chilly, rainy Cleveland to a warm island in the sun. And there’s more in it than the name indicates.

This dish starts with wild-caught Florida yellowtail snapper fillets, which are sautéed and then dressed with a sauce including chunks of both mango and papaya flavored with rum, mint, ginger and lemongrass, and studded with macadamia nuts. The fish and sauce top a bed of basmati rice flavored with lemon zest and mint. We are serving it with a salad of field greens dressed in a simple vinaigrette.

The verdict? The combination of all these sweet and slightly spicy tropical flavors works magic on the light, flaky moist fish fillets, while the nuts add a perfect meaty crunch. Eat this one and you can close your eyes and forget about the rain and the gloom for a little bit and pretend you’re in the tropics. Yes! Then again, if you missed the Shrimp Étouffée, the Chile Glazed St. Louis Style Ribs or the Chocolate Mousse, you have another chance to enjoy those, too!

Well, we’ve finally come to the last week of the Julia Project, but the fun is far from over. Don’t forget, in the final week we’ll be reprising the most popular dishes of the previous seven weeks of the Project. We’ll let you know what they are ASAP, so keep watching this space! And on October 13 comes the Julia Project Wine Dinner: six courses, a special wine matched with each course, and it’s all Julia. If you haven’t made your reservation yet, what are you waiting for?

A bright carnival of colors and flavors

JuliaProject922This Napoleon will conquer your palate. The layers of smoked salmon, pickled papaya, avocado-tomato salsa and potato chip, surrounded by salmon ravioli and drizzled in herb sauce, make for a dazzling combination of tastes. It’s herby, tart, tangy, spicy, buttery, sweet and savory, and possibly like no salmon dish you’ve ever had before. The light, bright colors invite you to celebrate a special meal. Definitely a good choice for the Project!

Behind the Dish: Smoked Salmon Napoleon

Tonight’s Julia Project dish is the creation of the award-winning chef Charlie Trotter, who shared with Julia an idea for an appetizer that Bistro 185 is turning into a full-fledged entree. Everyone’s heard of a Napoleon pastry, right?: layers and layers of delicate puff pastry sandwiching layers of sweet pastry cream, sometimes jam, sometimes both. (In some places it’s called a mille-feuille, mille foglie or vanilla slice.) Well, Smoked Salmon Napoleon takes that same principle and applies it to layers of smoked salmon. And it’s an ideal concept for us here at the Bistro, given that we smoke our own salmon.

The thinly sliced smoked salmon is layered with papaya that’s been pickled in hot pepper, sake, vinegar, cloves, mustard, cinnamon, bay leaf and allspice, as well as an avocado-tomato salsa made with chives and lemon juice. A green herbal sauce made from herb juice and herb oil containing parsley, watercress and tarragon, seasoned with salt and pepper, brings the whole creation together. Charlie serves his Napoleons with herbed potato tuiles; we’ll be serving ours with thin, freshly fried waffle potato chips, as well as another treat: salmon ravioli.

Get ready for a combination of flavors you’ve probably never experienced before — but will really enjoy!