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!

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Join us tonight for the kickoff of our Vegan Dinner Series!

You asked for it — you got it! Bistro 185 kicks off its monthly Vegan Dinner Series tonight with Chef Jakub Mejstrik’s presentation of Massaman Curry with Vegetables, Tofu, and Organic Brown Jasmine Rice. This is sure to be a taste treat for all our vegan fans. Our Massaman Curry is also available with a choice of chicken, shrimp or Bay of Fundy salmon instead of tofu, if you prefer. Don’t let that snow scare you — come on in and “Thai” one on tonight!

Mark your calendar now for these special February events!

We know you’re already excited about next Tuesday’s Italian Regional Wine Dinner (and so are we!), but we’ve got even more in store for you next month. Who says February in Cleveland has to be cold and dull? Cold, maybe, but dull — forget it! Not when we’re celebrating Bistro 185’s fourth anniversary, kicking off a series of monthy Vegan Dinners we know you’re going to love, and offering a special February 15 dinner for all you romantics who like the idea of keeping Valentine’s Day going a little longer!

HELP US CELEBRATE!: On Saturday, February 6, we will have been open for four years. You’ve helped make us a success, so please come and join in our Bistro 185 Fourth Anniversary Celebration! We’ll be featuring a special anniversary menu and birthday cake, and everyone will receive a complimentary glass of champagne — as well as some other surprises. More details to come!

VEGAN DINNER SERIES: Recently Bistro 185 was fortunate to secure the services of Chef Jakub Mejstrik, whose work will be featured in what is sure to be a very welcome new monthly Vegan Dinner Series. The series kicks off Wednesday, February 10, with our first featured dish, Thai-Style Massaman Curry with vegetables, tofu, and organic brown basmati rice. For the non-vegans among you, our Massaman Curry will also be available with a choice of chicken or shrimp. Keep watching this space for announcements of future Vegan Dinner dates and entrees.

FOR LOVERS ONLY — FOOD AND WINE LOVERS, THAT IS: True, Valentine’s Day, February 14, falls on a Sunday this year, and the Bistro is closed (after all, even we need to take time out for romance). But Monday, February 15, we’ll be open with a special Romantic Wine Dinner for everyone who just couldn’t get enough romance squeezed into Sunday. For more details on the featured courses and wines, watch this space. Who says love should be celebrated only one day? Oh, and if you have no sweetheart to bring along, just bring your love of great food and drink; you won’t be sorry!

Keep Bistro 185 in mind this coming month, and the rest of your winter will be something to look forward to.