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.


Vegan Dinner a three-time pleaser

Hello again from the Tenant. I tried the Bistro’s “3 for 30” Vegan Prix Fixe Dinner last Wednesday and if you did, too, you know what I’m about to say. If not, definitely read on!

As I’ve mentioned before, I’m not vegan, but I have found that when I eat Bistro 185’s vegan concoctions, I enjoy them so much that I truly do not miss the meat. And if you’re a dedicated vegan, you can’t help but appreciate not only the care Chefs Jakub and Ruth take toward ensuring the 100% vegan content of every dish, but the gourmet flair they bring to each one. This dinner was certainly no exception!

The starter course was Butternut Squash Soup with Roasted Garlic and Caramelized Vidalia Onions. I don’t think I have words to describe how delicious and satisfying it was. All I know is, I feel as if I could have eaten several more bowlsful. The flavor was so rich—a combination of sweetness and fiery spice—and the texture thick and substantial. It arrived streaked with a garnish of almond milk and sprigged with thyme, and it was an amazing winter soup that drained any feeling of chill from the cold weather outside right out of my body.

Next in line was the entree, Eggplant Parmigiana with Whole Wheat Spaghetti and Vegan Mozzarella Cheese and Slow-Cooked Marinara. This dish was also a winner—its sauce full of fresh tomatoes and the eggplant slices tender, light, and un-greasy, ever so gently breaded and fried, laid atop fantastic whole-wheat pasta. Even the pully texture of the vegan mozzarella was perfect, just as natural as the real thing. I’m told vegan cheese is made from almond milk. Don’t ask me how—all I know is, this was great. It was accompanied by a savory piece of garlic toast for soaking up extra sauce.

The finishing touch was as tasty a dessert as I’ve ever had, the Vegan Apple Pie—or, to be more precise, a Vegan Apple Turnover. It arrived hot and flaky, full of juicy, saucy apple slices in delightfully light pastry, accompanied by a little scoop of cinnamon almond-milk ice cream, a dollop of almond-milk “whipped cream,” and a fresh raspberry and blackberry garnish, dusted all over with powdered sugar. The “ice cream” was a terrific variation on the regular-milk variety and the “whipped cream” just as yummy. The perfect conclusion to an excellent meal!

To summarize: if you eat vegan, you owe it to yourself to try eating vegan-style at Bistro 185 whenever you have the opportunity (info about next month’s offerings will go up when ready). And even if you don’t normally eat vegan, trying a vegan dish, or even a full meal, at the Bistro is a terrific introduction, because you’ll be both surprised and impressed by the high quality of everything you taste. The flavor and texture will be so much the same as what you’d find in a traditional meal that you may even mistake what you’re eating for a non-vegan dish! Keep your eyes on the blog for information about upcoming vegan features. You’ll be impressed—and very well fed!

The James Beard Project, Week 2

Here’s the James Beard Project menu for Week 2:

Monday, Nov. 9 — Curried Mussels (James Beard’s Fish Cookery, p. 334)

Tuesday, Nov. 10 — Chèvre-Tomato Spaghetti (Beard on Pasta, P. 150)

Wednesday, Nov. 11 — Chicken Tetrazzini (Beard on Pasta, p. 110)

Thursday, Nov. 12 — Salmon Sauté Provençal (James Beard’s Theory and Practice of Good Cooking, p. 179)

Friday, Nov. 13 — Cream Puffs with Chocolate Sauce (James Beard’s Theory and Practice of Good Cooking, p. 244)

Saturday, Nov. 14 — Veal Chops Niçoise (James Beard’s Theory and Practice of Good Cooking, p. 136)