“Hello Summer” Vegan Dinner refreshing and delightful

The vegan dining was perfectly suited to the season with last night’s “Hello Summer” 3-for-$30 special. Yes, The Tenant has enjoyed yet another meatless and everything-else-animal-less meal at the Bistro’s talented hands.

First on the menu was Wild Field Greens Salad with Blueberries, Strawberries, Sunflower Seeds and Toasted Almonds with Blueberry Vinaigrette. This was the ideal refreshing summer salad, with a variety of crisp greens mixed with the freshest blueberries and sliced strawberries, scattered with sunflower seeds and toasted almond slivers. The blueberry vinaigrette was a fantastic complement and this salad set the stage for an excellent meal.

The main entree, Gardein “Chicken” Scallopini atop Asparagus, Pea, Meyer Lemon and Basil Risotto, arrived looking utterly irresistible, and indeed it was. The gardein, as usual, was a terrific analog for chicken, breaded and topped with a little garnish of frizzled onions that made it even tastier. The risotto was a dream: creamy and rich with the flavor of fresh asparagus, carrot strips, basil and the light kiss of Meyer lemon throughout. As it happened, my friend Mary was in the Bistro last night and she had to have a taste of the risotto, even though she’s not any more of a vegan than I am. She pronounced it delicious, which I thought she would. I guess this means she’s really going to love the risotto that arrives with the scallops at next week’s white wine dinner! I know I will!

To top it all off, the dessert, Strawberry-Rhubarb Crumble, arrived bringing more summery flavors. This was a sweet and pungently tart mixture of strawberries and rhubarb under a crumbly sweet crust, topped with whipped almond milk and a garnish of fresh rooftop mint. Yum!

The 3-for-$30 was a feast for vegans, as well as a bit of a preview of the delights available at next week’s “Hello Summer” White Wine Dinner. If you are not vegan, or not strictly so, sign up for this one before it’s too late! With the combination of carefully selected white wines and Chef Ruth’s cuisine, it’s sure to be a satisfying way to kick off summertime. Hope to see you there!

Join us for one (or both) of our “Hello Summer” dinners

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:

Appetizer
Wild Field Greens Salad with Blueberries, Strawberries, Sunflower Seeds and Toasted Almonds with Blueberry Vinaigrette

Entree
Gardein “Chicken” Scallopini
Asparagus, Pea, Meyer Lemon and Basil Risotto

Dessert
Strawberry-Rhubarb Crumble

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:

First Course
Seared Day Boat Scallop
Risotto with Peas and Asparagus
Truffle Oil Drizzle
Wine: Henri Bourgeois Les Baronnes

Second Course
Field Greens Salad with Strawberries, Blueberries, Almonds and Sunflower Seeds
Strawberry and White Wine Vinaigrette
Wine: Brandborg Pinot Gris

Third Course
Crispy Duck with Star Anise-Rhubarb Sauce
Wine: Clayhouse Adobe White

Fourth Course
House-Made Artichoke and Ricotta Ravioli
Rooftop Garden Herb Cream Sauce
Wine: Buried Cane Dry Reisling

Fifth Course
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!

Chocolate & Wine Dinner a tasty treat!

You’ve been waiting for it, and you’ve got it: the video from the Valentine’s Day Chocolate & Wine Dinner. I must say, I (the humble Tenant) am really sorry I didn’t get to finish this one. Those of you who were there, you know why; not going to bother the rest of you with the story. Suffice it to say I’m fine, and I hope I didn’t spoil anyone’s enjoyment of what was a really terrific repast.

We began with an aperitif wine, San Giulio Malvasia. This was a red sparkling wine, poured in flutes, and I liked it for its bright, slightly sweet qualities that prepared us for the meal to come.

The first course was Seared Day Boat Scallop with Wild Mushroom Risotto in a White Chocolate and Lemon Sauce. Once again, a classic Bistro 185 scallop, seared and cooked just perfectly, and in a delightfully light sauce. If you expect chocolate, white or otherwise, to be heavy, a sauce like this is a revelation; it was a light and delicate creamy seafood sauce, only a touch sweet. The risotto studded with mushrooms was a fine complement. Our wine for this course was Piper Sonoma Blanc de Blancs, which didn’t overpower the flavor of the dish.

Course 2 treated us to Chocolate and Espresso-Rubbed Pork Tenderloin Medallions with Mango Sauce, accompanied by a Chocolate Noodle Kugel. The slices of pork, once again cooked just enough, were tender and flavorful, with lovely little crispy crusty edges of chocolate-espresso coating. The mango sauce went with them perfectly, and the square of noodle kugel was like a little noodle casserole: a bit sweet but also spicy. With this dish we received a glass of Rebel Wine Company’s The Show Malbec. This is a smooth and full-bodied wine that is just right for a more substantial meat course.

The third course was a real charmer. I told my companions that it seems Ruth never does an ordinary salad, and this one was another mold-breaker. The mixed greens for this salad arrived in lacy fried baskets of Parmesan cheese slightly flavored with chocolate. (Ruth admitted to me later that they were very tricky to make.) The greens were sprinkled with organic cocoa nibs–which really aren’t sweet at all–and dressed in a mildly sweet, light ginger-citrus vinaigrette. This was tasty enough, but I’ll be honest and admit what my favorite part of the salad was: the piece of dark chocolate-dipped bacon that speared every serving. How can you resist a thick slice of applewood-smoked bacon coated in a lovely thick covering of dark chocolate? Of course, whoever came up with the concept of covering bacon in chocolate in the first place should probably be consigned to the fiery flames for having stumbled upon such an entirely unhealthy and utterly sinful concept. But it’s too late now to undo what’s been done. And let’s face facts: chocolate-covered bacon is unbelievably delicious. Did the Graffigna Pinot Grigio go well with it? Sure, but did it really matter? Enough said about that.

For the fourth course, we enjoyed Duck Confit with Chili-Chocolate Mole Sauce and Agave Rum-Grilled Bosc Pear. What a fine combination this turned out to be as well. The duck was ever so crispy and the sauce again was a winning combination of sweet and spice, with the pears just making it all the tastier. The wine was Campo Viejo Rioja, a very nice red.

Here is where I have to end my review. I only wish I could have made it to the Panko and Hazelnut Crusted Scampi with Hazelnut Chocolate Sauce with Brunoise of Fresh Melons in Chocolate Liqueur, not to mention the dessert of Chocolate Creme Brulee with Chocolate Cigar and Fresh Berries. I’m also a lover of any combination of chocolate and hazelnuts (keep your Nutella away from me if you don’t want it to disappear), and I know from past experience what kinds of reactions Ruth gets for her scampi. And a chocolate dessert like this one–need I say more? I would also have liked to try the Maschio Prosecco Treviso Brut and Terra d’Oro Zinfandel Port. But I’m probably going to have to try to get Ruth to cook up these dishes for me some other time. How good are my powers of persuasion? I guess we’ll see. Then again, maybe I can convince her that I don’t want to have missed out on seeing what magic she worked with these dishes. Worth a shot, right?

Anyway, if you were there and would like to offer your comments on them, please do. As a matter of fact, feel free to comment on anything about this dinner. One impression I definitely came away with, from what I was able to enjoy, was that if anyone had any notions that  just because it was chocolate-based, it was going to be like eating six courses of nothing but gooey-sweet, candy-like dishes…well, it couldn’t have been further from the truth. On the contrary, it proved that with care and creativity, chocolate can be used as a flavoring or component of many dishes other than sugary desserts, just like cinnamon or any other such spice. Something worth thinking about the next time you want to try cooking up a special meal–or enjoying one in a restaurant.

What’s up next on the Bistro 185 special dinner schedule? As you may have already seen, it’s a chance to get your Irish on at an Irish Wine and Spirits Dinner. To ensure yourself a place at the table, be sure to reserve now!

Chef Todd Special of the Week: Greek-Style Stuffed Leg of Lamb

With Passover and Easter just over and spring coming into full bloom early this year thanks to all the warm weather, Chef Todd has come up with a truly seasonal dish using lamb as the centerpiece. His approach is to do the way the Greeks do and stuff a leg of lamb with some of their favorite accompaniments: kalamata olives, red and yellow peppers, feta cheese, roasted garlic and spinach. He’s cooking it using the sous vide method to maintain all the color, texture and flavor of both the lamb and its stuffing.

It’s a tasty triplet of flavors. At center plate: slices of tender lamb and savory stuffing. Circling it: a ring of rich and creamy barley risotto. Surrounding the risotto: a moat of delicious brown lamb gravy, flavored with a bit of carrot and whole garlic cloves roasted until they’re soft and sweet.

Try this dish on a warm night and you just may feel as if you’re spending an April evening on the coast of Greece!

Review: “Spring Into Whites” Wine Dinner

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!

It’s party time!

No, we’re not talking about tomorrow’s football game. We’re talking about tonight! It’s Bistro 185’s fourth anniversary — and as you can see, we’re ready to celebrate in style.

We never could have made it this far without you, our patrons who have so enjoyed themselves here and have returned again and again to tell us so. Please join us for dinner tonight and help us celebrate by enjoying a complimentary glass of champagne and taking home a slice of our anniversary cake!

As always, we’ve got fantastic specials to tempt your tastebuds. Such as our Argentina Style Beef Tenderloin Filet with Chimichurri Sauce, Cilantro and Lime-Marinated Shrimp with an Arepa and Sweet Potato Tostone and Yellow Rice; our Bistro 185 Fish Fry, starring day boat scallops, shrimp and cod in a cornmeal batter with remoulade sauce and sweet potato fries; our Rack of Lamb with Roasted Red Pepper Orzo Risotto; and our 12-ounce Long Bone Veal Chop with Shiitake Mushroom-Marsala Sauce and Wild Mushroom Tortellini. Or go with a classic or an old favorite; we’ve still got dishes you know and love, from the Four Cheese Mac & Cheese with Smoked Chicken to the Chicken Schnitzel to the Lobster Ravioli to our own Boeuf Bourguignon. Whatever you choose, it’ll make for a happy celebration!

So stop on by, wish us a Happy Anniversary and join in the champagne toast. With the support of you, our friends, we hope to enjoy many more years of serving exciting, creative and delicious bistro cuisine.

Our Veuve Clicquot Champagne Wine Dinner video

We hope you enjoy this video presentation of the courses featured in our Champagne Wine Dinner December 28:

We’ll let you know when and what we’re planning for our next wine dinner in the near future!

Pop some corks with us December 28!

You’ll have the opportunity to pop the champagne before New Year’s Eve when you join us for our special Champagne Wine Dinner Monday, December 28. We’ll be pairing a selection of Veuve Clicquot Champagnes with the following dishes:

Coquilles St. Jacques
Baby Lamb Chop with Roasted Red Pepper Orzo Risotto
Tuna Ceviche in Champagne, Lime, Cilantro and Jalapeño Vinaigrette with Organic Baby Greens
Duck Confit with Orange-Ginger Glaze
Lyonnaise Potato Timbale
Butter-Poached South African Lobster Tail with Confetti Vegetables
Dessert Course: Champagne Sorbet, French Crèpe with Sweet Cheese and Cherry Sauce

Cost of the Champagne Wine Dinner is $60 per person in advance, gratuity and tax additional. Don’t miss this chance to celebrate the end of 2009 with some truly fine champagne and some wonderful food — make your reservations now at 216.481.9635.

Hint, hint: A reservation for this dinner makes a perfect holiday gift for the wine lovers on your list!

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!

Present and future specials: tonight, this weekend, this fall

We have some truly exciting things in mind for the coming weeks! Here’s a preview.

First, tonight’s specials will be basically the same as last night’s. For those wondering what the Soup of the Day is, it’s Chicken Vegetable Tortilla.

Now, for we upcoming weekends, starting tomorrow night, we have some real goodies planned, so make your reservations now if your mouth starts watering!

First, we’re going to feature amongst our specials this weekend a 14-oz. Veal Osso Bucco Cooked with Pureed Fall Root Vegetables, served on a bed of pappardelle pasta.

Then, starting this Friday and Saturday and continuing each weekend through the first two weeks of November, we’re going to offer a Bistro 185 Individual Clambake. It’s just like any other clambake, only each one is personal-sized: big enough for just you! Each person who orders a Personal Clambake will receive his or her own potful of goodies cooked in clam broth, including a “maris section” crab leg (the portion between the knuckle and the claw), a South African lobster tail, jumbo shrimp, clams, mussels, scallops, chicken thighs, redskin potatoes, and corn on the cob. Your clambake will be served with cornbread and melted butter so you can enjoy it to the fullest!

But that’s not all we’re working on that’s new and special. This Monday, October 12, the Bistro introduces its new Fall Menu, featuring some specials we think you’re really going to love. Here are some of the items we have planned:

House-Smoked Chicken with Four-Cheese Macaroni and Cheese: Replacing our Limoncello Chicken summer special, this treat will star our own smoked chicken with a combination of Gruyère, Brie, Emmenthaler and Parmesan cheeses on medium shell pasta, with black truffle, finished with a bit of white truffle oil. We like to call it “Ultimate Mac & Cheese.” We think you will, too.

Duck Three-Way: We’ve served duck the same way here at the Bistro since we opened. Time to change things up! That’s what we’ll be doing with this new dish: a duck ragout with a confit, served with a quarter roasted duck and sliced smoked duck breast. This creation will most likely be presented on a bed of pappardelle pasta.

Gumbo of the Week: We will feature a new and different gumbo each week. Next week’s will combine shrimp, chicken and andouille sausage.

Seafood Stews: We’ll be rotating a variety of seafood stews through our specials, influenced by different regions and countries, such as Thailand and Italy.

Cassoulets: Look for a rotating variety of cassoulets, including classic French and seafood.

Risottos: We’ll also rotate a variety of risottos highlighting various ingredients.

Julia Project Classics: We’ll rotate some of the most popular dishes we served during the Julia Project back through our fall menu.

A few items that are already on our specials, and have earned a permanent place throughout our fall menu, are our two most popular Julia Project dishes of all: the Lamb Shank with Baby Fall Vegetables and the Pork Tenderloin with Port and Prunes. We will also continue to offer our Calves’ Liver entree, which recently won Scene Magazine’s Best in Cleveland award for Best Liver That’s Not Foie Gras.

In the future, also look for another very special dish: Cornish Hen Wrapped in Bacon with a Ginger-Maple Glaze, Acorn Squash, Brussels Sprouts, Pecans, Roasted Shallots and Roasted Garlic.

To learn more about our fall menu, and to keep up with the nightly specials, keep checking this space. You won’t want to miss anything!