Pear, pancetta salad at Sapore. Fantastic.
December 8, 2009 7 – 10pm : Beer Dinner at Buckeye Beer Engine
“Happy Holiday’s Beer Engine Fans. We wanted to remind everyone about our next beer dinner which is next Tuesday at 7:00pm. This will be a special beer dinner because of course it will feature many outstanding seasonal selections of holiday beers. Here is the list.
Rogue Santa’s Private Reserve served with Spicy Manhatten Clam Chowder.
Thirsty Dog’ Twelve Dogs of Christmas served with Hazelnut and Marscapone stuffed baked apple.
Left Hand Fade to Black 2009 served with Bison stew with Yams, Coriander, Turnips and sweet corn.
Troegs Mad Elf Holiday Ale served with Turkey stuffed with Cherries, Chocolate and Sage.
Dupont Avec Les Bons Voeux served with a cheese course and
Redstone Honey wine with Vanilla beans and Cinnamon sticks served with Ice Cream pie with Vanilla, Cinnamon and Honey ice creams.
Reserve your spot for this delicious selections of holiday beer and outstanding gourmet food. Reserve by phone 216-226-2337 or better yet stop in after fighting the crowds at the stores and get your reservation in person. We’re always happy to see you. Holiday Cheers for Beers, Mike”
Goat, herb salad from Greenhouse Tavern
December 6, 2009 6 – 9pm : Jean Lous Chave Dinner at Greenhouse Tavern
More spendy than most local dinner but lots of luxe ingredients. Foie gras salami and 45 day dry aged entrecote caught my eye.
almond cake at Sapore. One of the best desserts I've had in years.
December 17, 2009 6 – 9pm : Champagne, Sparkling and Prosecco Tasting at Sapore
Sapore is cementing its place as my favorite restaurant in the area. It was great under Chef Anderson and I’ve gone enough times to say that they’re still wonderful under new management. I recently went to my first Sapore wine dinner and from now on, theirs will be the dinners that I mark on calendars first.
Join us for a fabulous wine dinner event at Sapore Restaurant as we sample the finest wines & taste the exquisite dishes from Italy’s famous gourmet region of Sicily. Loretta will be your chef for the evening and winemaker Claudio Salvador will guide you through the tasting.
Menu: Tuna Carpaccio with Caponatina, Cheese Gnocchi with Porcini Mushroom Marsala Sauce, “Farsu Magro” Stuffed Beef Roll served with Mashed Potatoes, Cannoli Alla Siciliana, Biscotti delle Monache
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