We’re busy this afternoon making fresh Artichoke and Ricotta Ravioli…
The Memorial Day Weekend is the perfect weekend for us to announce our next set of special dinners coming your way in June.
First, on Thursday, June 16, starting at 5 p.m., we’ll present our next 3-for-$30 Vegan Dinner, “Hello Summer,” featuring just the right flavors in vegan dining for summertime:
Wild Field Greens Salad with Blueberries, Strawberries, Sunflower Seeds and Toasted Almonds with Blueberry Vinaigrette
Gardein “Chicken” Scallopini
Asparagus, Pea, Meyer Lemon and Basil Risotto
The following week, on Wednesday, June 22 at 6:30 p.m., we’ll seat our “Hello Summer” White Wine Dinner, featuring five courses and five white wines for $60 per person plus tax and gratuity. The menu is just as cool and summery as our Vegan Dinner menu:
Seared Day Boat Scallop
Risotto with Peas and Asparagus
Truffle Oil Drizzle
Wine: Henri Bourgeois Les Baronnes
Field Greens Salad with Strawberries, Blueberries, Almonds and Sunflower Seeds
Strawberry and White Wine Vinaigrette
Wine: Brandborg Pinot Gris
Crispy Duck with Star Anise-Rhubarb Sauce
Wine: Clayhouse Adobe White
House-Made Artichoke and Ricotta Ravioli
Rooftop Garden Herb Cream Sauce
Wine: Buried Cane Dry Reisling
Fresh Berry and Mascarpone Phyllo Cup
Wine: Andrieux & Fils Muscat de Beaumes-de-Venise
To make your reservation for either, or both, dinners, call 216.481.9635 and ensure your place now. There’ll be fabulous dining this summer at Bistro 185, and our “Hello Summer” offerings are just the beginning!
Hello, this is The Tenant again, with a review of last night’s Italian Regional Wine Dinner. Ruth and her crew may just have topped themselves this time, as far as I’m concerned. This was possibly the best-paced wine dinner the Bistro has presented yet, with an excellent selection of courses beautifully executed — and those who know more about wine than I admittedly do also said the wines were paired perfectly to each course.
Last night’s wines were presented by Jim Dunlevy of Barrel Aged Wine in Concord, Ohio, a direct importer of artisan wines from small Italian regional wineries. He readily shared with us his expertise on these wines, most of which are produced and imported in very small quantities.
The feast began with individual antipasto plates filled with every variety of traditional Italian appetizer, from mozzarella rolls to sliced meats to Italian-style tuna salad, drizzled with olive oil and sprinkled with Parmesan cheese. Slender breadsticks also graced every table and made fine palate cleansers between courses and wines. The antipasto platters were served with 2007 Nicolis Valpolicella Classico DOC, from the region north of Verona and east of Lake Garda, a red wine made with the same varietals found in Amarone and Reciotto. This was a smooth and easily drinkable wine that was a perfect accompaniment to the antipasto.
Next came Tortellini en Brodo, or wild-mushroom tortellini in a very clear, lovely broth. Accompanying this course was 2005 Pavia Bricca Blina Barbera D’Asti DOC. This red wine, a great pasta accompaniment, is very rich and full-bodied, no doubt due to the 11-month-long rest it enjoys in stainless steel tanks following fermentation, to bring out all the flavor of the Barbera grapes the Pavia family has used exclusively in its five generations of winemaking.
The Pappardelle Pasta Bolognese and Natural Pan Sauce with Petit Veal Osso Bucco, with its tender fall-off-the-bone veal and spicy tomato-sauced pasta, had just the right match in the 2006 Poggerino Chianti Classico DOCG. Only 200 cases of this wine are imported into the United States each year; if you were at last night’s dinner you had the opportunity to order your own share, a wonderful idea if you love a wine with a heady bouquet that holds its own when teamed up with a rich meat dish.
Following this course was the delightful Caprese Salad in a Parmesan Basket, bright and fresh with a variety of greens, grape tomatoes, fresh mozzarella slices and balsamic vinaigrette. The salad spilled from a basket made of 100 percent shredded Parmesan cheese — no flour, no filler — and crispy and tasty as could be. Its selected wine was 2007 Piero Busso Langhe Bianco DOC, a spirited 50-50 chardonnay-sauvignon blended white that is also fermented in stainless steel, and imported to this country exclusively by Barrel Aged Wine (only 3,000 bottles are produced each year). As we learned, it’s an ideal wine for salad or for drinking on its own.
So many Bistro patrons especially appreciate Chef Ruth’s touch with a scallop, and that was once again on display last night in the Seared Scallop with Black Truffle Soft Polenta and Asparagus. Each scallop, perfectly cooked, sat on a bed of baby-soft polenta, surrounded by crisp green asparagus slices. The 2005 Palagetto Vernaccia di San Gimignano DOCG, fermented and aged in oak for more than a year, tasted just right alongside.
The ideal finish to the evening came in the form of a Ricotta Mascarpone Crêpe with Zabaglione and Fresh Berries. The zabaglione, flavorful with lemon zest and Limoncello, was delightful and the little added treats on the plate (such as mocha custard in a chocolate cup, topped with a berry) made dessert even more special. So did the wine served with it, 2007 CA’D GAL Moscato Di Asti. The bright, crisp, fruity taste of this white makes it yet another wine that’s very easy to enjoy on its own as well as with a dessert. This one is produced in only a 1,000-case quantity each year and only 100 of those cases per year make it to the USA, so once again this was an opportunity to sample a wine not easily obtained in this country.
It was a special night, full of interesting information, magnificent flavors and experiences, and many delights for anyone who loves well-prepared food and lovingly created small-batch Italian wines. Kudos once again to Chef Ruth and her crew, Jim Dunlevy and the entire Bistro 185 staff for another memorable evening!
If you missed out, the video below will give you a little taste of this very enjoyable evening — and maybe encourage you to sign up for the next wine dinner February 15! Details to come!
Whether you’ve enjoyed our wine dinners so far or never been to one before, you’re not going to want to miss out on our Italian Regional Wine Dinner Tuesday, January 26. It will feature a wonderful selection of regional Italian wines paired with each course — and oh, what courses!
Tortellini en Brodo
Veal Osso Bucco with Pappardelle Pasta and Natural Pan Sauce
Seared Scallop on Black Truffle Soft Polenta and Asparagus
Ricotta Mascarpone Crêpe with Zabaglione and Fresh Berries
Our wine dinner begins at 6:30 p.m. and cost is $60 per person, tax and gratuity additional. Our last dinner sold out, so don’t miss your chance to escape the drab and dreary Cleveland winter for a few hours for a romantic night of great cuisine Italian style. Call
Did you know that gnocchi, the famous form of Italian pasta, are sometimes referred to in Italy as malfatti — or “badly made”? James Beard himself says so in his cookbook Beard on Pasta. Why? Because “they are so delicate that when they are cooked they are quite uneven in shape. You have to skim them out of the water very, very carefully because of their fragility, but they well repay the care: they just melt on your tongue when you eat them.”
That’s the idea behind Gnocchi Verdi (“green gnocchi”), a type of gnocchi made out of spinach (that’s where the green comes from), ricotta and Parmesan cheeses, butter, eggs and flour, spiced up with salt, pepper and nutmeg. Kind of like a ravioli filling — only without the ravioli! The finished gnocchi are topped with a simple cream sauce of Parmesan cheese and butter.
We’re keeping pretty much to the original recipe for this one, with a touch of garlic added. When you try our Gnocchi Verdi, we don’t think you’ll find it malfatti at all — or, at least, your mouth won’t, anyway.
Making James Beard’s Basil Lasagna takes, as you might guess, lasagna noodles and basil — more properly, basil in the form of pesto, the sauce made from basil, garlic, pine nuts, parsley, oil and Parmesan cheese. It also, as you might similarly guess, takes some eggs and ricotta cheese, as well as more Parmesan and mozzarella. From there, we build on his recipe a bit. For one thing, it calls for only two layers of lasagna noodles; we’re using four. For another, we’re kicking up the cheese factor by alternating layers of fresh provolone and mozzarella with layers of fresh Parmesan and mozzarella between the noodles and the pesto-ricotta mix. Third, we’re adding just a touch of lemon zest to heighten the flavor. We even drizzled a little Mornay sauce around the edges for a finishing touch. Come in and see what a hint of lemon does for a pesto lasagna!