OK, so we’ve had an amazing Sake Dinner recently and there’s a wonderful Tequila Dinner in the works…but you miss your wine? Well, miss it no more! Next Monday, August 23, the Bistro is having a wine tasting from 6 to 8 p.m., featuring light hors d’oeuvres for purchase and a variety of Northern California coastal wines: Meyer Family Syrah, Robin K Pinot Noir, Hoe Down Chardonnay, and Teira Sauvingon Blanc. Cost of the wines is $10, and space will be limited, so call 216.481.9635 now to reserve your spot!
So much is happening here at the Bistro that it’s hard to even keep up with it all. To bring you up to date:
WINE TASTING TONIGHT: We’re having a special $10 wine tasting tonight from 6 to 8 p.m. with light hors d’oeuvres, featuring Vino Con Brio Wines: “Matzin” Old Vines Zinfandel, Vino Con Brio Pinot Grigio, Vino Con Brio Petit Sirah, Vino Con Brio “Late Harvest Matzin” and Old Vines Zinfandel. Availability is limited, so if you’re interested, call to reserve a spot.CHEF TODD SHOWS OFF HIS MUSSELS: This week’s new Chef Todd Special will be added tomorrow night. In the meantime Todd is continuing to offer specials from last week. One we hadn’t yet mentioned here (yes, he ultimately came up with three!): Mussels Provençal, steamed in garlic, white wine, roasted red pepper and tomato, flavored with roasted garlic cloves, parsley and scallions, served with thin spaghetti. Try this one for a hearty seafood-and-spaghetti dish!
WEDNESDAY NIGHT IS VEGAN NIGHT: This Wednesday, Bistro 185’s new featured Vegan Dinner Series entree of the evening will be Sundried Tomato Pesto with Tofu, Sauteed Vegetables and Vegan Parmesan over Pasta. Don’t miss this one!
IT’S SWEET TO TWEET: Also, if you take a look at the right column of this page, you’ll see our big news: Bistro 185 has joined Twitter! (We’ll be adding a similar widget to our Web site and Facebook pages shortly.) If you’re on Twitter, please add us to your Follow list; if you’re not there as yet, you can still follow us by searching for “Bistro185” on the Twitter Web site or just following our activity here and on our Web site and Facebook.
Twitter is the place to read our “short bites” on the latest on what’s happening at the Bistro, and also where you can take advantage of special time-sensitive offers available only to those paying attention to our tweets. So keep your eyes on us — it might just pay off! Also, we’d love to hear tweets back from you — did you enjoy your latest meal with us? What would you like to see on the menu in the future? What’s gone that you miss? Let us know!
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!
Tonight’s salute to our favorite movies to celebrate Academy Awards season features the 1965 winner for Best Picture, Doctor Zhivago. Relive the romance of this classic film tonight by dining on our featured special: Chicken Kiev, stuffed with Brie cheese and basil with potato gnocchi toppped with a creamy vodka-tomato sauce and sautéed spinach. We’ll be featuring this special for the rest of the week (we had originally planned to salute three films per week, but we’re going to feature two per week instead to give everyone a few more days’ opportunity to experience each dish).
We’re also featuring some other wonderful specials to warm your heart this time of year. If you haven’t yet tried our Green Pasta — penne pasta with pesto, asparagus, haricots verts, pea pods and scallions — it’ll provide a welcome spot of color in your cold gray winter. You can add shrimp, filet of Bay of Fundy salmon or chicken breast to this dish as well.
Looking for something completely new? How about our Italian Meatloaf — a combination of veal, sausage, ground beef and pork topped with marinara sauce, served with mashed potatoes and steamed green beans? That’s real wintertime comfort food. Or maybe you’d rather take a mini-vacation in the tropics with Sautéed Wild Caught Caribbean Lane Red Snapper served with a red-pepper aioli, black bean, corn and mango salsa and some bacon corn fritters on the side.
If the bacon corn fritters alone sound wonderful to you, you can get a small plate of them for $5 at the bar during our Happy Hour — along with many other delightful mini-dishes, from sliders to crab cakes, and a nice $5 glass of wine to join them.
Don’t forget, this Saturday is our Fourth Anniversary Party, and we’re going to have even more special things planned, plus a complimentary glass of champagne and a slice of cake for everyone who helps us celebrate!
This time of year, it’s easy to allow cabin fever to get the best of you — but Bistro 185 is your cure. Come on in and say hello. You’ll find we’re just what the doctor ordered!
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!
Are you scanning your holiday gift list and pondering what to get for that friend of yours who had such a good time with you in the summer going to see the movie Julie & Julia, and following up the trip with a visit to Bistro 185, where you enjoyed dinner and dessert Julia Child-style to cap off your evening? We have a great idea for you.
As it so happens, Julie & Julia has just been released on DVD and Blu-ray. So, here’s what to do: Go get a copy of the movie, get a Bistro 185 gift certificate, wrap them up together, and give them to your friend. You can even get creative with your wrapping: tie a few wooden spoons or a metal whisk into the ribbon bow.
And what about your other friends, relatives, colleagues, etc., who appreciate great food and could use a nice night out? Bistro 185 gift certificates are always just right. Whatever they enjoy in cuisine — adventurous dishes or old reliable standards — they can find it here at the Bistro. And you don’t have to mess around with the crowds and parking at the mall to get this gift, either — just ask your server. Gift certificates are available in $25, $50, $75 and $100 denominations.
Get a lot of your holiday shopping done quickly and painlessly — give the gift of Bistro 185!
PERFECT PAIR: We’re trying out something new on the Bistro’s dinner specials menu: wine and beer pairing suggestions for many of our nightly offerings. Next time you stop in, take note of the wine or beer we list along with some of our dishes as a suitable accompaniment. It’s a great way to try something new and different, even if you don’t feel comfortable enough with your own knowledge of wine or beer to make a selection yourself. Also, always keep in mind that if you’d like us to suggest a wine or beer for your dinner choice, we will happily do so.
The Tenant’s back again…first, let me ask all of you who regularly come to these wonderful dinners: Where do you put it all? I always end up at the end of one of these Bistro 185 wine dinners feeling as if I am filled to the very top of my body with wonderful food, unable to fit in one bite or one drop more, and the rest of you are just sitting around sipping the rest of your wine, or ordering coffee…how do you do it??
If that gives you the impression that last night’s dinner was a winner, it should. It was a real feast of incredible food Spanish-style, paired with wines that fit the mood and the dishes beautifully.
I can’t say I’m a wine expert, but I enjoy tasting the different kinds offered and seeing how well they go with the courses, and it’s always an adventure.
First came the tapas. You got to see yesterday what the tapas trays looked like, and they were filled with delicious treats. From the olives, nuts and cheeses to the specially prepared items like the crabmeat-stuffed deviled eggs, the salt cod fritters (passed around separately) with garlic aioli, and the Spanish tortillas — alternating layers of tortilla and potato slices, served cold with more of the aioli — these were a great exploration of appetizers Spain-style. So were the gazpacho shooters: narrow little shot glasses of cold, spicy Spanish vegetable soup, each topped with a shrimp. The wine for this course was Ramon Bilbao Crianza 2006: a deep cherry-red wine with a fruity, smoky flavor. All the Ramon Bilbao wines are produced in the Rioja Alta wine region of Spain.
Next came a bowl of tiny sautéed clams, swimming in the chorizo broth you saw a picture of cooking up on the stove yesterday. The little clams absorbed the rich, spicy flavor of the sausage-filled broth, so delicious that after having picked the clams out of their shells with the clam fork to eat them, you needed to switch to your spoon to scoop up every flavorful drop of the chorizo sauce. The original plan was to serve this course with Ramon Bilbao Limited Edition 2006, but as it turns out the 2006 vintage isn’t ready yet, so we were supplied with the 2004 vintage instead, which made a fine accompaniment.
Next came the Chicken Marbella. How did it taste on top of Yukon Gold mashers? Absolutely delicious! Because this was Spanish food, many of the dishes were spicy and pungent, with a heat that lasted long on the tongue. But the astringency of the green olives in this dish was counteracted beautifully by the addition of prunes, which contributed a special sweetness and made for a nice change of pace. And the mashed potatoes did a wonderful job of soaking up the sauce! It was accompanied by Volteo Viura Sauv Blanc Viognier, a blended wine whose lighter, fresher, flowery-buttery flavor also provided a contrast to many of the heavier red wines on the menu. Volteo wines come from Castilla-LaMancha, the world’s largest vineyard.
By the time you’ve enjoyed appetizers and a few courses at a dinner like this, you’re ready for a light, refreshing salad course, and that’s just what the Orange and Fresh Fennel Salad provided. The organic honey and lemon vinaigrette was the perfect taste to go with the combination of greens, orange slices and slivers of fennel — a sweet, juicy, delight. The wine, too, was just right for it: Volteo Rosé Garnacha, full of fruity scents and crisp flavor.
Last, but certainly not least, of the main courses was the South African Lobster Tail, Sea Bass and Scallop in Saffron Broth with Timbale of Saffron Rice with Peas and Roasted Red Peppers. Mere words cannot describe the pure, smooth, buttery sublime flavor of this lobster tail. The sea bass, coated wonderfully with the saffron broth, tasted almost as rich, as did the scallop. I overheard another diner saying he had never in his life eaten such a well-prepared scallop. The rice was a nice addition as well; it served as a little starch to play off the richness of the seafood. The wine for this course was Cruz de Alba Crianza 2006, an unusual choice to my mind because it’s a heavier, redder wine than I’m used to thinking of as ideal for a seafood course, but it worked well. This wine is produced in one of Spain’s fastest developing wine regions, Ribera del Duero.
I must admit that by the time the dessert course came around, I didn’t have much room left for both the desserts and the Drysac Sherry served with them (although it was very good). The treats assembled for us on this plate were a rich, eggy Spanish flan, blanketed in caramel; an almond cake deep with flavor, topped with sliced almonds; a tiny chocolate mousse in a chocolate cup, with a strong mocha-coffee flavor; and a deep, dark, rich chocolate truffle that just melted in your mouth and flooded it with heavenly chocolate flavor. What a way to end our mini-visit to Spain! Hats off to Chef Ruth Levine and her staff for making this another wine dinner to remember.
If all this doesn’t persuade you that the next Bistro 185 Wine Dinner, set for December 15, is not to be missed, I don’t know what will! Watch this space for more details.
Those of you who made reservations for tonight’s Spanish Regional Wine Dinner are in for a real treat. Here’s a little sneak preview to get your mouth watering:
Your appetite sufficiently whetted? (And we haven’t even gotten to the wine!) Good — be sure to be here at 6:30 on the dot tonight to take off for your tour of the regional cuisines and wines of Spain…no luggage or passports necessary! Just bring your appetite and your appreciation of great food and wine!
Not signed up for tonight’s wine dinner? That’s too bad — you’ll have to settle for reading our review of it here later. But you can still be sure not to miss another one. Get on our mailing list and you’ll receive advance notice of every special event at the Bistro!
If you love the rich history and savory flavors of Spanish cuisine — or if you’re a fan of wine in general or Spanish wine in particular — Bistro 185 has the perfect event for you this month. Our November 17 Spanish Wine Dinner will feature a selection of classic Spanish-style tapas, followed by five courses of specially crafted Spanish cuisine. And, naturally, each course will feature an accompanying carefully selected wine from Spain.
Selection of Dried and Cured Olives
Manchengo and Cabrales Cheeses
Crabmeat-Stuffed Deviled Eggs
Salt Cod Fritters with Garlic Aioli
Gazpacho Shooters with Shrimp Garnish
Sautéed Clams and Chorizo
Chicken Marbella — Chicken braised with garlic, green olives, oregano and white wine with Yukon Gold potatoes
Orange and Fresh Fennel Salad with Organic Honey and Lemon Vinaigrette
South African Lobster Tail, Sea Bass, Scallop in a Saffron Broth with Timbale of Saffron Rice with Peas and Roasted Red Peppers
Spanish Flan, Almond Cake and a Selection of Chef’s Whim Desserts
Cost of our Spanish Wine Dinner is $50 per person, tax and gratuity additional. To enjoy this special evening, make your reservations now at 216.481.9635.