Whet your appetite with pics while we get Vegan Thanksgiving ready for you!

Feeling a little hungry about now? If you made reservations for our Vegan Thanksgiving Dinner tonight, we’ve got some coming attraction shots to get you in the mood!

Our Celery Root Soup has been simmering on the stove:

The pears for the salad have been roasted…

…and the pumpkin seeds are waiting to be toasted while the cranberry vinaigrette stands by…

The Beggar’s Purses with Sweet Onion, Lentil, Quinoa, Wild Mushrooms and Sundried Cranberries are filled, tied up and ready to be baked.

Here are some of the wild mushrooms that went into stuffing them:

The Roasted Curried Butternut Squash Sauce is all ready to top them once they’re done…

The Brussels sprouts that will accompany them are here fresh, green and waiting for roasting…

…and the French chestnuts that will dress them are not far away…

Last but far from least, the pecan pie is also prepared…

So, there you have it: a glimpse of what awaits you tonight at our vegan Thanksgiving table. Hope these images will get you through the rest of your day and warm your spirits on a cold, rainy November afternoon. See you tonight for spiced wine cocktails and great feasting!

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The menu for our Second Annual Vegan Thanksgiving Dinner is ready!

Our vegan pre-Thanksgiving Thanksgiving Dinner was such a hit last year that we’re doing it again this year on Tuesday, November 22. This four-course dinner, at $45 per person plus tax and gratuity, will once again prove that a vegan Thanksgiving feast doesn’t have to mean sliced Tofurky and a pile of blah vegetables. (Wait ’til you see what we do with Brussels sprouts! Your school cafeteria never cooked them like this!)

First Course
Celery Root Soup with Granny Smith Apples
Chive Oil

Second Course
Roasted Pear and Toasted Pumpkin Seed Salad
Cranberry Vinaigrette

Entrée Course
Beggar’s Purses filled with Sweet Onion, Lentil, Quinoa, Wild Mushrooms, and Sun-Dried Cranberries
Roasted Curried Butternut Squash Sauce
Roasted Brussels Sprouts and French Chestnuts

Dessert Course
Pecan Pie
Spiced Vegan Whipped Creme

Our dinner will be served with a Spiced Wine Cocktail sure to put you in the holiday spirit. Gather your vegan friends (and maybe even the vegan skeptics!), call 216.481.9635 and make plans to join us around the table (one sitting only, 6:30 p.m.) for a repast that just may give you some inspiration for your own vegan Thanksgiving table at home.

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!

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!

Italian Regional Wine Dinner: Molto bene!

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!