We’re busy this afternoon making fresh Artichoke and Ricotta Ravioli…
There’s so much going on at the Bistro this month it may seem hard to catch your breath. And indeed, the menu we’ve got planned for the “OPA!” Greek Wine Dinner on Wednesday, April 27, may just take away what breath you have left! Plan to be here for this culinary visit to the Greek Isles:
Lamb Keftede with Tzatziki Sauce
Wine: Santorini ’06
Sea Bass in the Style of Corfu
with Artichokes, Lemon, Potatoes, Greek Olives, Oregano, Rosemary,
Wine: Moschofilero ’09
Greek Village Salad with Pita Bread
Wine: Merlot Xinomavro ’09
Chicken and Spinach Spanakopita with Dill-Lemon Beurre Blanc
Wine: Naoussa ’04
Shrimp Santorini: Shrimp, Tomatoes, Feta Cheese, Orzo, and Ouzo
Wine: Nemea ’05
Phyllo Nests with Fresh Berries and Honey-Infused Crème Fraîche
Caramelized Pistachio, Walnut, and Almond Tartlet
Wine: Metaxa Brandy
The “OPA!” dinner is $65 per person plus tax and gratuity. Doesn’t just reading about it make you feel like doing Zorba’s dance? Call 216.481.9635 to reserve your spot. We won’t be smashing any plates at the Bistro, but this Greek feast will be plate-smashing good!
If you haven’t yet made your reservation for our “Bottle Shocker” wine tasting this Wednesday, take a look at the lineup of hors d’oeuvres we’re planning on serving with our California and French wines. If you have, take a look and let your mouth start watering!
Brie and Raspberry Phyllo Cigars
Trio of Tapenades on Bruschetta
Smoked Whitefish Paté in Phyllo Cups
House Smoked Duck Breast on Mini Potato Cake
Mini Crab Cakes
Spinach and Feta in Pastry
Hmm…what was that number for reservations again? We thought you’d be asking. It’s 216.481.9635. Don’t miss out!
Oh, and you may have already read on our Web site or in our Facebook events about the special dinner we have planned for October. We’ll be giving some more special details on that here soon!
We’re closing out the month of June in style here at the Bistro with another wonderful Vegan Dinner Series appetizer and entree from Chef Jakub Mejstrik. This Wednesday, June 30, our vegan entree is Whole Wheat Organic Moroccan Couscous with Vegetables. The vegan appetizer is Wild Mushroom Phyllo and Roasted Vegetable Pizzettes. Don’t miss this great opportunity to enjoy vegan cuisine at Bistro 185!
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!
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:
Sea Bass Veronique: Pan-Roasted Sea Bass with Chive Beurre Blanc and Green and Red Grapes
Wine: Scharffenberger Brut
Lollipop Lamb Chop Milanese with Peach-Ginger Chutney
Wine: Conundrum White Blend
Grilled Pineapple Carpaccio with Fresh Raspberries and Arugula Salad in a Champagne Vinaigrette
Wine: Yalumba Viognier
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
Thai Seafood Coconut-Mango Curry
Wine: Filadonna Pinot Grigio
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!
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!