Want to cook Bistro-style? Have Chef Todd teach you how!

Love French cuisine? Wish you could whip up an impressive Bistro-style French dish like perfectly cooked scallops, pork tenderloin, Lyonnaise potatoes, or a classic French tart right from scratch in your home kitchen? Well, here’s your chance to learn how, from our own Chef Todd Mueller! On Sunday, March 20 at 1 p.m., Chef Todd will lead a “Winter Bistro Dinner” workshop at the Woodmere store of Sur La Table (28819 Chagrin Blvd., at Eton). This event will provide you with a culinary tour of fabulous bistro fare:

Coquilles St. Jacques
Warm Wild Mushroom Salad with Raspberry Vinaigrette and Pistachios
Pork Tenderloin with Plums and Port Wine Sauce
Potatoes Lyonnaise
Pear Tart Tatin with Hazelnut Mascarpone Cream

Chef Todd will show you how to cook bistro-style, leading you step by step through the menu and highlighting helpful hints. The fee for this event, for ages 18 and older, is $69 per person. To reserve your spot, call 800.243.0852. Then get ready to discover some of the secrets that help our Paris-trained Todd create cuisine that’s truly magnifique! Bon appetit!

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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!

Champagne Dinner menu is set!

Get your tastebuds prepared, because the menu and list of accompanying champagnes for our December 28 Champagne Dinner is ready!

First Course
Herbed Crepe with Salmon Caviar and Lemon-Tarragon Sabayon
House Cured Gravlax with Creme Fraiche
Poached Asparagus
Champagne: Lamarca Prosseco

Second Course
Duck 3 Ways: Seared Duck Breast, Duck Pate, Duck Confit
Champagne: Domaine des Baumard Brut Cremant Carte Turquoise

Third Course
Grilled Caesar Salad with Escargot and Slow-Roasted Garlic
Champagne: Casteller-Cava-Penedes

Fourth Course
Australian Aged Rack of Lamb with Rosemary-Mint Demi-Glace
Potatoes Anna
Champagne: Laetitia Brut Rose

Fifth Course
Seafood Waffle Topped with Lobster-Shrimp-Crab Imperial
Champagne: Champagne Delamotte

Sixth Course
Chocolate Lava Cake with Raspberry Coulis
Champagne: Paringa Sparkling Shiraz

If you’re a lover of fine food and great champagne, this is the ideal way to ring in the New Year early–away from the noise and crowds, in a nice, peaceful, civilized celebration. And wouldn’t it make the ideal holiday gift for someone special in your life?

Cost of the dinner is $75 plus tax and gratuity. We start at 6:30 sharp, serving up six courses of fabulous dishes and bountiful bubbly. Make your reservation at 216.481.9635 today!

Great excuses to treat yourself!

The Tenant is back, with the specific purpose of giving faithful Bistro 185 fans (and even new friends) a handy excuse for treating yourself to a meal at the Bistro soon. Because I’ve done that recently, and not just for the Vegan Thanksgiving Wine Dinner. I thought I’d share a few of those experiences here.

Last week, I tried the Veal Meatloaf with Shiitake Mushroom Bread Pudding. This was not your plain old mom’s meatloaf! It was tender, delicious and full or rich flavor, and cut quite thick as well. As for the bread pudding, it was an amazing savory reworking of traditional sweet bread pudding…when you think about it, an excellent alternative and analog to the traditional stuffing so often served with turkey and chicken dishes. Chef Ruth revealed to me that the secret to its flavorfulness is setting the pan for the bread pudding right below the meatloaf in the oven so the meat drippings fall right onto the pudding. Now that’s rich!

On another night, it was the Coconut Curry Chicken with Cashews. This was a pot of incredible goodness Asian style–a rich, spicy sauce filled with chunks of chicken, sweet potatoes, chickpeas and, of course, plenty of cashews and topped with snowy white coconut flakes.

These dishes are pretty typical of what Chef Ruth and company have been cooking up in the kitchen lately. If they don’t turn you on, how about Chicken in the Pot with Matzoh Balls, or Veal Osso Bucco with Herbed Polenta? And last time I looked, some of the classic favorites were still on the specials list, from Boeuf Bourguignon to Lobster Ravioli to Four Cheese Macaroni & Cheese to that incredible stuffed double cut pork chop. You know that after you’ve had your fill of Thanksgiving food, you’re going to want something different…maybe even before Thanksgiving…so why not stop by? (For the record, the Bistro will be closed Thanksgiving Day, but open and ready for business again Friday!)

If the dinner entrees alone aren’t enough to lure you in, I’ve got another piece of news to get you in the door…regarding the desserts. Lately one of the standouts has been Red Velvet Macadamia Lollipops, delicious single-serving balls of chocolate red velvet cake with macadamia nuts, drenched in a chocolate or white chocolate ganache, on a stick. They’re served with raspberry coulis for dipping. Need I say “heavenly”? If your entree is so filling you can’t eat another bite, take a few of these babies home. They freeze well. Although they won’t stay in your freezer long, I guarantee.

And then there’s the new form of decadence Ruth just came up with, pictured here. I call it Bacon Chocolate Parfait. She calls it “S’mores on Steroids.” It’s rich, thick Mexican chocolate cream, kind of like a mousse, served in a goblet atop graham-cracker crumbs, topped with miniature marshmallows, and speared with a long, crispy slice of chocolate ganache-dipped bacon. Yes, bacon. All with a little kick of cayenne pepper added. I really don’t know how to tell you how delicious this one is. There’s really only one way to know.

In short…if it’s been a while since you’ve been to the Bistro, you need to come back. Hey, even if it hasn’t been all that long, come back! You’ll be glad you did!

“True Blood” Dinner was frighteningly good!

The Tenant has another dinner review ready at last…and this one was fun and tasty indeed! It was great to see how much people got into the theme of this dinner, whether it was dressing up for a real “evening out” or outfitting themselves Sookie Stackhouse-style with Bon Temps T-shirts and the like. It was all to enjoy a truly special combination of dishes–all red, and all perfectly prepared.

The festivities began with two dishes very suited to the Louisiana setting of the True Blood TV series: Shrimp Fritters with Red Devil Aioli and Jambalaya with Andouille Sausage, Red Beans and Rice. The shrimp fritters, tender and deliciously spiked with corn, tasted wonderful with the fiery aioli. The jambalaya also brought the Southern heat, full of spice, peppers, savory sausage, onions, and red beans in a rich red-orange sauce. To relieve the flames a bit, the first beverage on the menu was a very refreshing “Vampire Cocktail” consisting of Chambord, vodka, and cranberry juice with a slice of lime. It packed a cool and tasty punch indeed. To accompany the jambalaya, we were served glasses of Michael David Sixth Sense Syrah, an earthy, fruity wine whose pepperiness went well with the sauce.

For the third course, we got the chance to really cool down a bit. The Roasted Red Beet and Pomegranate Salad with Balsamic Drizzle brought crisp sweetness to the table, with scarlet chunks of beet and fruit accented and contrasted by the crunchy yellow pomegranate seeds. I never really ate beets as a child, so I never had any idea how delicious they could be until I tried Chef Ruth’s treatments of them–a wonderful contrast of the sweet and the savory. The wine that joined it, Dracula Zinfandel, had a nice touch of fruity sweetness, but was rich and robust as well.

Course number four was Seared Ahi Tuna with Red Cherry Sauce. Searing meant the outside of each slender slice of tuna was just lightened, while the center retained the rich red color of fresh tuna. The slices sat in a pool of sauce enhanced with a touch of Asian flavoring: five-spice powder and star anise. This was tuna like I’ve never had it before, and very tasty. Its wine pairing was the single exception to the rule of the evening, Vampire Chardonnay from Vampire Vineyards. This light, breezy wine fit in nicely at this point of the menu and went well with the fish.

For the fifth course, beef took the spotlight, with roasted medallions of tenderloin in red wine sauce, accompanied by root vegetable mash. The medallions were perfectly cooked and the wine sauce was just right. The vegetable mash was complex and interesting, a change from mashed potatoes with a fresh, almost minty kind of touch. The wine for this course was Vampire Pinot Noir, full-bodied and beefy enough to sit beside it very nicely.

Finally, along came dessert, the promised Red Velvet Cake with Raspberry Coulis. Here, I think many of us expected a traditional devil’s-food cake colored red, but we got a tasty twist: more like a pale sponge cake colored bright red by coulis, topped with fondant and garnished with raspberries (both real fresh berries and a German candy raspberry on top!) and layered with and surrounded by more coulis. Yummy! Our dessert wine was Villa M. Rosso Brachetto, a rosy-colored sweet wine with an airy, sparkling feeling and taste.

Any questions as to whether an all-red six-course menu could embody enough variety and richness of contrast in flavors and experiences were certainly put to rest by this meal. Chef Ruth came up with a “toothsome” Halloween-season fest for all! The “bon temps” definitely “rolled” at the True Blood Dinner!

True Blood Dinner: our libation list is ready!

Has the thought of joining us for our “True Blood” Dinner gotten you a little thirsty for something…red? Well, our libation list for this special dinner is ready. If this menu makes your mouth water like we think it will, and you haven’t made your reservation yet, pick up the phone and call us at 216.481.9635. Then call 1.800.RED.CROSS to make your blood donation appointment!

First Course
Shrimp Fritters with Red Devil Aioli
Vampire Cocktail
Vodka Chambord Cranberry

Second Course
Jambalaya with Andouille Sausage
Red Beans and Rice
Wine
Dracula Zinfandel Paso Robles

Third Course
Roasted Red Beet and Pomegranate Salad
Balsamic Dressing
Wine
Sixth Sense Syrah

Fourth Course
Seared Ahi Tuna with Red Cherry Sauce
Wine
Vampire Chardonnay

Fifth Course
Roasted Beef Tenderloin Medallion with Red Wine Sauce
Root Vegetable Mash
Wine
Vampire Cabernet Sauvignon

Sixth Course
Red Velvet Cake with Raspberry Coulis
Wine
Sparkling Brachetto

Here are some places you can donate blood within the next week:

October 12
Red Cross Warzel Blood Donation Center
3636 Euclid Ave., Cleveland
7:30 a.m.-8 p.m.

Wickliffe Community Center
900 Worden Rd., Wickliffe
12:30-5:30 p.m.

October 13
Red Cross Warzel Blood Donation Center
3636 Euclid Ave., Cleveland
1:30-8 p.m.

October 14
Red Cross Warzel Blood Donation Center
3636 Euclid Ave., Cleveland
1:30-8 p.m.

October 15
Red Cross Warzel Blood Donation Center
3636 Euclid Ave., Cleveland
7:30 a.m.-2 p.m.

Ohio Savings Bank
1801 E. 9th St., Cleveland
8:30 a.m.-2:30 p.m.

Radisson Eastlake
35000 Curtis Blvd., Eastlake
11 a.m.-3 p.m.

October 16
Red Cross Warzel Blood Donation Center
3636 Euclid Ave., Cleveland
7:30 a.m.-2 p.m.

Holy Grove Missionary Baptist Church
2844 E. 130th St., Cleveland
10 a.m.-2 p.m.

We’ll have more listings for you next week. Remember, while many of the creatures in True Blood may be only products of the imagination, real people need real blood every day–and in our world, there is no substitute! So make your reservations, make your appointment, give blood, and join us for the “True Blood” Dinner Wednesday, October 27 at 6:30 p.m.! We promise a meal you can really sink your teeth into!

“Bottle Shock”: a fun tongue-teaser


Hi — it’s The Tenant again, here to give you another review of an exciting event at the Bistro. This time around it was the “Bottle Shock” Wine Tasting, a variation on the legendary 1976 “Judgment of Paris” wine competition that inspired the movie Bottle Shock. The film tells the true story of how a British sommelier surprised a group of Parisian oenophiles by having them conduct a blind taste-test of a selection of wines. The tasting proved to their discriminating palates that California’s best wine could indeed stand up against France’s for quality. In the Bistro 185 version of Bottle Shock, tasters were presented with six different wines and asked to guess whether each was from France or California and to attempt to “name that varietal.” At the end, the names and vintages of each wine were revealed so we could tell how close our guesses had been.

As I’ve mentioned before, I really am not a connoisseur of wine, so I participated in this tasting more for the fun and the opportunity to expose myself to some new tastes than anything else. It was also interesting to try to see whether I’d become any good at distinguishing French wines from California wines merely from my experience at Bistro wine dinners!

The tasting began with a white wine that to me seemed fruity, but not especially or cloyingly sweet. I took a guess on its being a California wine, but which grape it was I could not tell. My companion Mary, who knows far more than I do, took a guess that it was a Chardonnay. The second wine, also a white, seemed less fruity, drier and crisper — very clean, almost without any strong flavor at all. I wasn’t sure about this one, but I put down France as the origin just for a guess. I never did guess a varietal at all.

The third wine was a red with a strong bouquet and a very spicy spectrum of flavors. I guessed this one for a California, possibly a red Zinfandel. (I was remembering a friend of mine from the Bay Area who ordered it once when we were together at a bar, laughing at the tendency of the rest of the country to drink white Zin, which she regarded as a joke — which, I suppose, to serious wine drinkers, it is.) Wine number four was also a red, with a very smooth kind of velvety texture; I guessed it for, possibly, a French Merlot. Number five, a red for which a fresh bottle was opened just before my pour and which emerged very foamy at first, seemed to have a lighter flavor than some of the other reds; I had no idea what the origin or grape might be, so I guessed at a French Syrah. The last wine, another red, was another wine that seemed to have a certain smoothness of flavor and a flowery, fruity bouquet. I put this one down as possibly another California, but couldn’t think of what grape it might be.

When we had each had a taste of every wine and marked down our judgments/guesses, the identity of each wine was revealed to us. Wine #1: 2009 Treasure Hunter Alexander Valley Chardonnay! Our flyers described it as having “a succulent nose of exotic crushed fruit and lemon custard. With an opulent mouthfeel, it still shows good acidity and green apple, honey, spice and heaps of tropical fruit.” Mary got that one right, and I correctly identified it as a California wine.

Number 2: 2008 Escale Chardonnay Vins de pays de Mediterranee, from France. “The nose is very aromatic with notes of peaches and hints of passion fruit. Rich and full on the palate with a long-lasting finish.” I had guessed it for French, at least, so when it came to telling the two wine regions apart, I was two for two!

Wine #3: 2008 Hoe Down Cabernet Sauvignon. Another correct guess of a California, even though I was off on the grape. “This Cabernet has flavors of fresh raspberries and silky blueberries that balance perfectly. It has velvety oak nuances and round tannins.”

On Wine #4, I was again off on the grape, but right on the country. It was 2007 Escale Cabernet Sauvignon vin de pays d’Oc. “A nose of red and dark fruits. On the palate there is a silky texture with flavors of cassis and blackberries with a very nice structure and complex finish.”

On Wine #5, I made my sole correct guess of varietal, even though I missed guessing the origin. It turned out to be 2007 Clayhouse Vineyard Syrah. “Driven by dark berry fruit flavors (blackberry and plum), complemented with hints of black pepper, dusty oak, and slightly floral notes. The fine-grained tannins make it rich and soft in the mouth, and it’s balanced with a tart acid backbone.”

Last of all, Wine #6 was a complete miss for me: 2007 Côtes du Rhône Villages. “Old vines give this wine finesse and elegance. A deep ruby color, sweet aromas of black cherries, raspberries, and licorice. Full-bodied and fine, delivers a long and complex finish.”

At the end of the evening, though, considering how little I know about wine, I was pretty impressed with myself. I had managed to correctly guess four out of the six wine origins, even if I was only 1 for 5 on varietals. Maybe I am learning something! Oh, and congratulations to Ginger, who won the competition for most correct guesses. Thanks also to Greg of Purple Feet Distributing and Richard of Père Jacques Wine Imports for walking us through this test of our noses and palates.

One more thing to note: wine aside, this tasting was made even more enjoyable by the panoply of amazing hors d’ouevres that emerged unceasingly from the kitchen throughout. Chef Ruth outdid herself with mini-bruschettas featuring tapenades of artichoke, olive and roasted red pepper, spanakopitas, Hawaiian meatballs, antipasto skewers, smoked whitefish in phyllo cups, mini-crabcakes, Brie and raspberry preserves rolled in phyllo dough, smoked duck breast on mini-potato pancakes, and corn fritters with “Bistro sauce.” Sheer heaven! All of which means, the next time you see a wine tasting advertised at the Bistro, you’d better sign up quickly. Whether you can tell a French from a California or a Chardonnay from a Pinot Gris, a good time is guaranteed for all!

Join us for a bite at our True Blood Dinner Oct. 27

We wanna do…um, actually, good things with you!

What’s the story behind our theme for October’s special dinner at the Bistro?
Well, if you’ve ever had a chance to talk with Chef Ruth about the topic of TV, one thing you know is that her favorite show is HBO’s True Blood. She can’t get enough of the saga of the vampires, telepaths, and shapeshifters that inhabit Bon Temps, Louisiana, where the good times bleed as much as they roll. So what better theme for the month of Halloween than a dinner based on True Blood?

It wasn’t long before Ruth came up with the perfect tribute: a dinner composed entirely of red dishes and red libations, from appetizers to dessert. And quite a few of them are inspired by classic Louisiana cuisine. Here’s what’s on the menu:

First Course
Shrimp Fritters with Red Devil Aioli

Second Course
Jambalaya with Andouille Sausage
Red Beans and Rice

Third Course
Roasted Red Beet and Pomegranate Salad
Balsamic Drizzle

Fourth Course
Seared Ahi Tuna with Red Cherry Sauce

Fifth Course
Roasted Beef Tenderloin Medallion with Red Wine Sauce
Root Vegetable Mash

Sixth Course
Red Velvet Cake with Raspberry Coulis

The dinner starts promptly at 6:30 p.m. on October 27 and is $65 per person, tax and gratuity additional. But the dinner itself isn’t the whole story. Sign up for this one and you can earn yourself a nice treat while helping up to three other people — and possibly even saving their lives.

As you may have heard, right now our region is in desperate need of blood. This time of year is often a low time for donations, and the need is critical. Because when it comes to “true blood,” there is no substitute!

That’s why, when you register for the Bistro 185 True Blood Dinner and donate blood between now and October 27, you’ll earn a $25 gift certificate good for a future visit to the Bistro. Simply show us your Red Cross blood donor card indicating the date of your donation to receive your gift certificate.

To make a donation appointment or for more information, call 1.800.RED.CROSS or visit the Red Cross blood donation Web site. To make donating easier, we’ll be publicizing locations and times of blood donation opportunities over the next month here on the blog. You can also find donation locations and times near your area on that site by plugging in your ZIP code. (The locations and times we list here on the blog will be based on our ZIP code, 44119.)

Here are a few locations you can take advantage of tomorrow!

Donation Locations and Times

Sept. 29
Cleveland Clinic Surgical Center
9500 Euclid Ave., Cleveland
10 a.m.-3:30 p.m.

200 Public Square (former BP Building), Cleveland
10 a.m.-2 p.m.

John Carroll University
20700 North Park Blvd., University Heights
Noon-7 p.m.

Red Cross Warzel Blood Donation Center
3636 Euclid Ave., Cleveland
1:30-8 p.m.

We’ll continue to post blood donation locations and times here on the blog up until the time of the True Blood Dinner. Even if you can’t attend the dinner, we’re hoping you will consider the critical need for blood and make a donation.

Come “Join Us for a Bite” on October 27 and help your community! Call 216.481.9635 and make your reservation today — then call the Red Cross and schedule your blood donation appointment. “True Blood: There Is No Substitute. Donate Now!”

Our hors d’oeuvre lineup for Wednesday’s wine tasting

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
Antipasto Skewer
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!

Austrian Wine Dinner a delicious success!

Hope you enjoy this new video of our latest wine dinner last Wednesday, featuring wines from Austria and Germany paired with a menu of classic Austrian dishes.

The Tenant has once again popped in here to provide a review of the latest, and you may not be surprised to hear that I felt it was delightful! Here are the details.

The dinner kicked off in fine form with a first course of House-Smoked Pork Tenderloin accompanied by an Apple Galette with Ginger-Cream Sauce. I don’t know how to describe how delicious this was. The pork was smoked to perfection and the ginger-cream sauce was the ideal addition. But the real revelation was the tender and flaky apple galette, which included sweet caramelized onions and crispy bacon pieces; it was sheer heaven! The Lois Grüner Veltliner 2008 served with this course went very well with this symphony of flavors without overpowering it.

From there, the meal continued with one of the favorite ethnic dishes of this and many other parts of America, schnitzel. But what a schnitzel! So tender and so gently breaded, and topped with a delicate Meyer lemon sauce combining just the right amounts of sweetness and tartness. Each was topped with a fried quail egg and a stripe of anchovy for a little extra savory bite. All of it lay atop a bed of exquisite redskin mashed potatoes. Very satisfying, especially paired with with a 2007 Heinrich Red that was a mixture of 50% Zweigelt, 30% Blaufran-Kisch and 15% St. Laurent. This combination made for wine that, despite its heady bouquet, was not as heavy as I tend to expect reds to be. It seemed to have a more flowery, light taste than the average red — not so much a “red meat” wine as a wine that would go with many different kinds of dishes, and was a good match for the schnitzel.

The always-welcome third salad course, this time of ruby red grapefruit, avocado and arugula dressed in a white wine vinaigrette, was a wonderful and refreshing palate cleanser. I especially love avocados, so this was a winner for me. The wine was a Zweigelt Classic Gelt 2008, and complemented the fresh, crisp flavors of the salad.

The fourth course, Wild Forest Mushroom Ragu with Asparagus and Pappardelle Pasta, was like the exact opposite of the salad course: dense, woody, peppery, in a rich and flavorful brown sauce. It was somewhat similar to Chef Todd’s ragu with spinach, and the Blaufrankisch Classic Frank 2008 was a successful match here, with enough body and dense fruitiness to not be overpowered by the richness of the dish.

In course five, the exact right things came along at the exact right time. The Juniper Berry House-Smoked Trout — yet another great product of the Bistro 185 smoker — had just the perfect pungent, savory flavor for this point of the meal. It was unlike anything else and positively delicious in its contrast. Speaking of contrast, it coexisted on the plate with a polenta cake whose texture and flavor was also perfect for the dish, as was its savory mustard sauce. The wine here was a switch from the original plan; the Heinz Eiffel Kabinette 2009, originally planned for the dessert course, was served with this one instead, and it was a wise choice. The German Riesling was just fruity enough to complement the dish without being too dessert-y sweet.

Finally, the dessert course featured two classic Austrian tortes: the Sacher, layers of chocolate sponge cake sandwiched together with apricot preserves and topped with dark chocolate ganache, and the Linzer, a tart of latticed almond pastry and raspberry jam. The two examples baked up by Bistro 185 were purely delicious. The wine that accompanied them, Dr. Loosen Ürziger Würzgarten Riesling Spätlese 2007, was a really enjoyable, crisp, fruity Riesling perfect for dessert but also, like so many of the lighter wines at these dinners, something I’d be happy to drink on its own.

It was a pleasure to spend this dinner with the wine lovers of Bistro 185 and Greg Webster of Wine Trends, who provided the selections for the evening. If it sounded good to you, but you missed this particular dinner, don’t miss the next one, which is now planned for Thursday, May 27 (courses and wines to be announced). If you’re interested in wine tastings but would prefer to keep your emphasis on the wine, or would appreciate a less expensive way of trying new wines, sign up for one of the Bistro’s $10 “Light Tastings,” which feature hors d’oeuvres instead of a sit-down dinner, scheduled for next Monday, May 10, and Monday, May 24. Call 216.481.9635 and prepare for a wonderful wine-filled evening!