“True Blood” Dinner a toothsome treat!

Well, this Tenant has sure had her hands full (not to mention her stomach) attending all these amazing Bistro events this fall, but they’re all so good that doing so is inevitably a pleasure. This year’s new edition of Chef Ruth’s “True Blood” dinner was certainly no exception. Once again, she amazed us all with the concoctions cooked up for this repast. Let’s review!

Things got off to a pleasing start with our aperitif, Toffoli Pink Shadow Prosecco. This was a lovely Italian red sparkling wine with a light berry flavor that prepared us well for the first course, Rare Ahi Tuna on Organic Greens with Blood Orange and Pomegranate Vinaigrette. Not every dinner begins with a light dish, but this one did, and it was perfect. The tuna, of course, was fresh as could be and the vinaigrette added a spicy sweet-and-sour touch. The wine chosen for this course was Shingle Black Bubbles Sparkling Shiraz, yet another bubbly red. I’d never tasted such a light-bodied, sparkling Shiraz before, at least not that I can recall, so this fruity pleaser from Australia was a revelation.

Next came a dish that is usually served more casually in New Orleans, an Oyster Po’ Boy sandwich, breaded and fried oysters tucked into a long roll with a spicy remoulade sauce. This one was accompanied by a Red Cabbage Slaw with, I think, a touch of jicama added. Just delicious! I think I could have eaten about three of these sandwiches if I didn’t have three more courses to eat. Our drink for this course was Bacon Bloody Mary Shots, a tasty little vial of tomato juice combined with bacon-infused vodka and I’m not sure what else, but it was good.

The third course was the True Blood Tenderloin, a lovely red slab of rare beef sauced and stabbed through the middle with the only thing you can stab anything with on “True Blood” night: a tiny wooden stake. Alongside was a little lagniappe not mentioned on the original menu: a mound of Louisiana-style “Bloody Red Beans and Rice.” Perfect! The meat was soft as velvet and full of flavor, and the red beans and rice added a touch of spice to the plate. The Sly Dog Cabernet served alongside, from Lake County, California, was just right: a smooth complement without being too heavy.

The final savory dish really brought the bayou-style spice to this meal: Creole Shrimp and Grits. The perfectly cooked shrimp lay on the fluffy grits in a pool of rich tomato sauce flavored with onion, peppers, spices and andouille sausage chunks. My dinner partners could not stop raving about this one. They want to see it on the regular menu, and I can’t blame them. Again, the wine served with this course was not particularly heavy: Howling Moon Old Vine Zinfandel, a California red, was more spicy than weighty.

For dessert, we enjoyed three very different kinds of deliciousness. First was the unbelievable Pecan Pie, in which the taste of the huge, perfectly toasted nuts shone through in the ideal balance of sweet and nutty. Next was the scoop of Sweet Potato Ice Cream, full of that delicious fall flavor, not unlike pumpkin in many ways, just a delight. Then there was that yummy little lagniappe with the pink topping: a chocolate cup topped with whipped cream flavored with cinnamon red-hot candies. Ruth called these “Red Devils.” I adore cinnamon red hots, so I loved this. Delicious cranberry drizzle snaked all around the plate and made everything taste even better. To drink, we enjoyed tiny glasses of Blood Orange Chocolate Sabra, which has to be one of the most delicious liqueurs ever made.

One thing’s for sure: when Ruth and Marc invite you to the Bistro for a “bite,” you go home happy. “True Blood, Season 2” did good things to everyone, and even kept with that Louisiana tradition of including a little something extra and unexpected to delight us. Are they already thinking about new ways to go for our jugular next year? Guess we’ll have to wait and see!

Take another “bite” of Bon Temps with “True Blood: Season 2”!

[Disclaimer: The video above contains adult situations. Not intended for viewing by children.]

It was a sellout last October, and it’s back again–the dinner that brought a bite of Sookie Stackhouse’s world into the Bistro to raise everyone’s Halloween spirits. And this year’s “True Blood Dinner” (aka “True Blood Season 2”), although it’s shape-shifted a bit, once again features a full menu of all-red toothsome delights. Chef Ruth has taken care to incorporate New Orleans-style dishes into this year’s offerings to ensure the proper Cajun/Creole atmosphere as depicted in the HBO series. And, like the show itself, the dinner includes plenty of “spirits”–in this case, libations from aperitif to dessert liqueur–in keeping with the red/”blood” theme:

Aperitif
Toffoli Pink Shadow Prosecco

First Course
Rare Ahi Tuna
Organic Greens
Blood Orange and Pomegranate Vinaigrette
Wine: Shingleback Black Bubbles Sparkling Shiraz

Second Course
Oyster Po’Boy
Spicy Remoulade Sauce
Red Cabbage Slaw
Cocktail: Bacon Bloody Mary Shots

Third Course
True Blood Tenderloin–Rare
Wine: Sly Dog Cabernet

Fourth Course
Creole Shrimp and Grits
Wine: Howling Moon Old Vine Zinfandel

Fifth Course
Pecan Pie
Sweet Potato Ice Cream
Cranberry Drizzle
Liqueur: Blood Orange Chocolate Sabra

Cost of the dinner is $60 per person plus tax and gratuity. If you were here for last year’s, you’ll want to return (and feel free to wear your True Blood shirt, if you have one, to get into the spirit of things!); if you missed it, you’ll want to make sure you don’t this time. Call 216.481.9635 now and make your reservation for our “witching hour,” 6:30 p.m. Thursday, October 27–and get ready for a dinner sure to be “bloody marvelous”!

Pacific Coast Highway Wine Dinner: a refreshing trip!

The video for the Bistro’s Pacific Coast Highway Wine Dinner is ready for your review. As The Tenant, I again had a wonderful time sampling the food and wines the latest special event had to offer, courtesy of chefs Ruth Levine, Todd Mueller and Phyllis Prybor.

Things started off deliciously with “A Taste of Half Moon Bay”: Roasted Oysters with Bacon and Spinach. The oysters were plump and lightly briny with garlicky spinach in their pearly shells, and is there anything that doesn’t taste good with bacon? The accompanying wine was ’06 Evergreen Vineyards Spruce Goose Pinot Gris, from the Willamette Valley in Oregon, a light and fruity contrast.

Next it was off to “San Francisco Chinatown” with Asian-Inspired Medallions of Beef Tenderloin in a Hoisin-Soy Glaze and Fried Rice. Being the lover of Asian food that I am, I’d have to choose this as my favorite course. The ’06 Annabelle Cabernet Sauvignon from Napa Valley served with it was lighter than I expected it to be, especially given its heady bouquet, which is fine with me. I thought it was just right for the food.

The third course was a true coastal cuisine classic: Cioppino, or Fisherman’s Stew, with Sourdough Toast in the San Francisco tradition. The tomato broth was rich with Alaskan halibut, mussels, clams, and shrimp. Our wine for this course was ’08 Michael Pozzan Russian River Chardonnay, which I found to be strong, heady, buttery rich yet dry, and nicely counteractive to the spiciness of the stew.

A crisp and cool salad course came next: Jicama-Carrot-Daikon Salad Brunoise of Melons in a Sesame Vinaigrette. It was an absolutely delicious slaw, dressed just right, and while I wouldn’t have expected it to be paired with a red, the red chosen for it really was a good choice: Kestrel Vintners Lady in Red from Yakima Valley, a smooth blend of Merlot, Cabernet and Syrah.

Course number five was “L.A. à la Wolfgang Puck,” a tribute to Southern California cuisine and its light, fresh flavors: a Smoked Salmon & Arugula Pizzette Topped with Crème Fraîche and Chives. The bounty of the rooftop garden was already making itself known in this one! A more full-bodied wine arrived with this one: an ’09 Montoya Pinot Noir, with lots of depth and fruitiness.

Last but never least, the dessert course for this evening was a Panna Cotta with Mixed Berry Coulis. I’d never had a panna cotta before, and this dish, a kind of Italian pudding made with cream, milk, sugar, gelatin and a hint of lemon zest, was just delightful, especially topped by the zesty berry sauce. Combined with the tiny glasses of ’05 Norman Old Vine Zin Port, it made a fitting finish to the meal.

It was a great evening, and over the course of it the Bistro even celebrated a birthday or two. If this sounds like your kind of fun but you have yet to join us, be sure to sign up for “From Russia with Love,” a feast that will feature Russian champagnes and vodkas with each course, on June 23. You’ll love the food and you’ll learn a lot about what you drink — as well as having the opportunity to purchase some yourself. Don’t miss out!

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.

Julia Project Dishes for Week 4

Here’s our Julia Project lineup of dishes for Week 4, beginning with dinner on August 31.

Monday, August 31 — Grilled Pork Tenderloin with George Germon’s “Hot Fanny Sauce,” served with individual ramekins of marshmallow-and-pecan-topped sweet mashers. (This dish, from In Julia’s Kitchen with Master Chefs, page 75, will feature a sauce Chef Todd learned while working under George at his award-winning restaurant Al Forno in Providence, Rhode Island.)

Tuesday, September 1 — Filet de Boeuf en Feuilletons, Duxelles: Tenderloin of Beef sliced and stuffed with mushrooms and roasted. We will serve this with Yukon gold mashers and grilled asparagus (Mastering the Art of French Cooking Volume 2, page 180)

Wednesday, September 2 — Poached Filet of Red Snapper with Mushrooms and Fast White Butter Sauce, served with Israeli couscous (Julia and Jacques Cooking at Home, page 238)

Thursday, September 3 — Fried Chicken with Chicken Gravy and Corn Pudding (In Julia’s Kitchen with Master Chefs, page 192)

Friday, September 4 — Crêpes Suzette (Julia and Jacques Cooking at Home, page 410). Also, Fridays of the Julia Project will be “Reprise Nights,” in which we will bring back a popular dish from earlier in the week in addition to our special Friday dish. (Last night, we brought back the Pork Tenderloin with Prunes — and you ate it up!)

Saturday, September 5 — Paella with Chicken, Lobster, and Clams in Saffron Broth (In Julia’s Kitchen with Master Chefs, page 201)

Mark your calendar and make your reservations…when we come back, we’ll be cooking up a storm!