Wednesday, December 16, 2015

Guilty Pleasures

If you're anything like us, you're still working on your Christmas list, and New Year's Eve is still just a twinkle in your eye. So here's our gift to you: the perfect event for your rapidly filling calendar.

At 6:30 p.m. on Tuesday, Dec. 29, Bistro 185 is hosting their Pre-NYE Guilty Pleasures Champagne Dinner. Five courses with all the premium, pre-resolution ingredients you crave are paired with five distinct champagne pours for $80 (plus tax and gratuity).

Read on for more on this decadent dining experience, plus a recipe from sous chef Kevin Moore.

Course 1: Caviar and roasted marrow board with pickles, jams an dips paired with
Larmandier-Bernier Latitude 1er Cru, Extra Brut

Course 2: Seared scallops with foie gras sauce and butter-poached fungi paired with
Domaine Bott-Geyl Cremant D'Alsace

Course 3: Veal sweetbreads with corn pudding*, red onion and pickled mustard seeds paired with
R.H. Coutier Tradition
* recipe follows

Course 4: Lobster endive shoots, vanilla and pomegranate seeds paired with
R.H. Coutier Rose

Course 5: Dry-aged beef carpaccio, toast, truffle and quail egg paired with
2013 Dashe Late Harvest Zinfandel

Call for reservations.
Bistro 185, 991 E. 185th St., Cleveland, 216-481-9635,

Bistro 185 Corn Pudding
5 eggs
1/3 cup butter, melted
1/4 cup white sugar
1/2 cup milk
4 Tablespoons cornstarch
1, 15.25-ounce can whole kernel corn
2, 14.75-ounce cans cream-style corn

Preheat oven to 400 degrees Fahrenheit. In a large bowl, lightly beat the eggs. Add melted butter, sugar and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into buttered casserole dish. Bake 1 hour.


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