Whet your appetite with pics while we get Vegan Thanksgiving ready for you!

Feeling a little hungry about now? If you made reservations for our Vegan Thanksgiving Dinner tonight, we’ve got some coming attraction shots to get you in the mood!

Our Celery Root Soup has been simmering on the stove:

The pears for the salad have been roasted…

…and the pumpkin seeds are waiting to be toasted while the cranberry vinaigrette stands by…

The Beggar’s Purses with Sweet Onion, Lentil, Quinoa, Wild Mushrooms and Sundried Cranberries are filled, tied up and ready to be baked.

Here are some of the wild mushrooms that went into stuffing them:

The Roasted Curried Butternut Squash Sauce is all ready to top them once they’re done…

The Brussels sprouts that will accompany them are here fresh, green and waiting for roasting…

…and the French chestnuts that will dress them are not far away…

Last but far from least, the pecan pie is also prepared…

So, there you have it: a glimpse of what awaits you tonight at our vegan Thanksgiving table. Hope these images will get you through the rest of your day and warm your spirits on a cold, rainy November afternoon. See you tonight for spiced wine cocktails and great feasting!

Passport to Romance Wine Dinner

Enjoy the latest video from Bistro 185, our Passport to Romance Wine Dinner Monday night:

Hi! The Tenant is back again, to tell you the Passport to Romance Wine Dinner was a great opportunity for me to fall in love…with a variety of very special wines, all while being romanced by Chef Ruth’s wonderful cuisine. All who attended would likely agree with me that it was a match made in heaven!

We started out with a Seared Day Boat Scallop with Citrus Beurre Blanc surrounded by a Brunoise of Tropical Fruit. If you know how perfectly Ruth cooks scallops, I don’t need to tell you how delicious this was, but it was really special with the unusual and sweet tropical fruit treatment. The wine was Concerto Moscato D’Asti, a sparkling, delightfully fruity Italian wine that seemed tailored perfectly to the dish.

The second course, smoked duck breast atop a potato pancake and glazed with cherry sauce, was richer and the Robert Oatley Shiraz that accompanied it was a deep, full-bodied Australian red that stood up to the dish without overpowering it. Its black licorice notes beautifully echoed the anise flavoring in the cherry sauce.

Course three was a frisee and arugula salad topped by a corn-crusted fried oyster and dressed in a citrus vinaigrette. This light course, highlighted by the contrast between the crispy exterior and silky interior of the oyster, was just right for the Freixenet Elyssia Cava Brut, a dry sparkling Spanish white.

The fourth course was a return to more robust flavor: beef filet with tomato confit and sautéed spinach on grilled garlic bruschetta. I cannot overstate the tenderness of this beef with its light, slightly sweet tomato sauce. The John Robert Eppler Napa Cabernet Sauvignon was the ideal “beef course” red wine, exuding a heady rich perfume that meets the nose long before its taste meets the tongue.

Ruth’s fifth course was a sweet little lobster pot pie in a tiny ramekin, in a rich cream sauce topped by phyllo pastry. The Clifford Bay Sauvignon Blanc 2008 served as a great palate cleanser and appetite stimulator following the richness of the beef course, and was a fine complement to the creamy sauce. (Wine lovers may be surprised to learn that this New Zealand selection is sealed with a screw cap. Don’t let that fool you — it’s a high-quality wine and the cap ensures its freshness.)

At last came the dessert course, a magnificent orange crème brulée and assorted other desserts. The crème brulée was served in cups made from scooped-out orange halves, and it was so delicious it made me wish you could grow trees from which you could pick oranges and peel them to find a crème brulée filling inside! My other desserts included a chocolate truffle and a tasty kind of cake made with pears. The wine served with dessert was Château Tertre du Lys d’Or Sauternes, a sweet Bordeaux wine full of fruity and spicy flavor. Our wine experts for the evening, Scott Turman and Steve Tyree, assured us that this kind of wine truly gets better with age — you can keep it for decades and it will only become richer and more flavorful. “When you drink this,” they said, “you are drinking history.”

This was a truly rewarding evening for every lover of good food and wine. Kudos to Scott, Steve, Ruth and the entire terrific Bistro 185 staff for creating another magical dining experience!

Behind the Dish: Ossi Buchi with Orzo

Osso Bucco is a dish we’ve been serving quite a bit of at the Bistro this fall. So how does tonight’s James Beard special, Ossi Buchi with Orzo, differ? Well, this time our seared, simmered veal shanks are accompanied by both the traditional gremolata (chopped garlic, parsley and grated lemon zest) and by an orzo risotto, combining the ricelike Italian pasta with cream, butter, Parmesan cheese, roasted red peppers, scallions and parsley. We think this will definitely delight you with tender fall-off-the-bone meat, a little spice and a lot of risotto creaminess.

Whatever entree you enjoy at the Bistro, you don’t want to skip dessert if you can possibly help it. For one thing, we’ve been making many of our Chocolate Peanut Butter Pretzel Pies (a slice of which you can see in our Halloween video), because they’re so popular we just can’t keep them in the dessert case. And right now we’re preparing a couple of new treats to tempt you: Gingerbread-Root Beer Cake with Root Beer-Poached Pears (made with artisanal root beer) and Cheesecake Topped with Banana-Lime-White Chocolate Ganache and Slivered Almonds.

Ruth is also preparing some of her famous Asian Crab Cakes for tonight’s Dames Dish! for the Holidays event, hosted by Cleveland’s female culinary pros, Les Dames d’Escoffier Cleveland. The event, from 5:30 – 8:30 p.m. in Parma’s Trevarrow Kitchen Showroom, is designed to please your taste buds and inspire your holiday entertaining plans, with appetizers, hors d’oeuvres and desserts from the group’s culinary professionals, accompanied by wonderful wines. The event will also feature a silent auction including prizes like a KitchenAid Artisan Series mixer, restaurant gift certificates and more. Advance registration of $50 is required; all proceeds benefit Les Dames’ Northeast Ohio Green Tables Initiative, which helps people better understand the link between rural and urban farms and their tables.

So…don’t let anyone tell you there’s nothing to do in Cleveland on a Friday night…or nothing good to eat!