Saturday, April 11, 2015

Provenance: Food and Wine Inspired by Art Giveaway

One of my favorite restaurants is Provenance at the Cleveland Museum of Art. Not only is the setting unique and beautiful, the food is equally fabulous. We're always looking for an excuse to pay them another visit and they definitely have created an event series that entices.
Food and Wine Inspired by Art Provenance Cleveland Museum of Art
Provenance has started a new monthly dinner series that reflects the seasons and offers great flavors with artistic menus and presentation. Food and Wine Inspired by Art includes a chef’s amuse-bouche as a starter and four courses each paired with wines. The culinary team, under the leadership of Chef Partner Douglas Katz, creates an artistic experience for the senses. In addition, Chef Katz is on hand to discuss each dish, its preparation and what is at the heart of local and seasonal food.
I was asked to attend last month's dinner and was blown away. Everything from the food to the service was exceptional, as always.
When we entered, we were greeted with bubbles - the perfect way to begin any party! As we took our seats, we got our first glimpse of the menu.

Food and Wine Inspired by Art Provenance Cleveland Museum of Art
Reading this definitely increased our excitement: great menu with interesting seasonal ingredients - we knew we were in for a treat! As we continued to sip the Bortolott Prosecco, we were served the amuse:
Food and Wine Inspired by Art Provenance Cleveland Museum of Art
cauliflower dauphine with smoked salmon and chive
This prosecco was not too sweet and not too dry - perfect!

Next up was a beautiful bowl of soup that was perfect for a winter's night:
Food and Wine Inspired by Art Provenance Cleveland Museum of Art
French green lentil soup with maple-glazed bacon, whipped
creme fraiche, candied lemon and micro greens
This is not your typical lentil soup! And the maple-glazed bacon and candied lemon took it to another level. 

Our wine was a riesling from Germany - Eitz "Ein Zwei Dry" - a drier riesling that is absolutely delicious. This is a white wine that I will definitely seek out.

The next course was bright and light:
Food and Wine Inspired by Art Provenance Cleveland Museum of Art
Green City Grower' lettuces with roasted radish, red beet, cucumber, candied pecans and Lucky Penny goat cheese with a pink peppercorn, red wine and local honey vinaigrette
The dressing on the salad was just the right combo of savory and sweet and the roasted radish was a big hit at the table.

Our main course was hearty and chock full of flavor. This truly captured the winter season:
Food and Wine Inspired by Art Provenance Cleveland Museum of Art
Heritage Lane bison and roasted garlic confit meatballs with whipped potato-sunchoke puree, glazed carrots, pearl onions and swiss chard with a local mushroom jus
There wasn't a lot of talking during this course because everybody was too busy gobbling it up. I've had celery root, cauliflower and parsnip purees but this was my first sunchoke and potato combo - great flavor combo!

Our wine was Marco Marengo Nebbiolo Valmaggiore from Italy. It was good but lacked the body of typical nebbiolos.

And even though we were pretty full at this point, we definitely made room for this. It looked so pretty but that didn't stop us from digging in.
Food and Wine Inspired by Art Provenance Cleveland Museum of Art
Solstice Roasters coffee and cinnamon spiced bittersweet chocolate mousse
with whipped cream and pistachio-orange biscotti
I'm not a huge fan of chocolate mousse or chocolate and cinnamon together but somehow I loved this combo. I think the addition of coffee in the mousse brought everything together for me. 

The wine with this course was Mas Amiel Maury Vintage Fortified Grenache from France. I've never heard of a fortified grenache and was excited to try it. It's really similar to port but less heavy and was a perfect ending to this amazing meal.
Food and Wine Inspired by Art Provenance Cleveland Museum of Art
the wines we were served - an interesting and unusual mix
The next dinner is April 15th. Check out this menu!
amuse-bouche
spring onion bisque
grilled local ramps, extra virgin olive oil, dried kalamata olives
dry creek, chenin blanc, sonoma county, california

first course
shaved iowa prosciutto
braised artichokes, local feta, micro basil, roasted pepper-fennel chutney
au contraire, chardonnay, russian river valley, california

second course
scallop & jumbo lump crab
roasted asparagus, glazed radish, lentil chickpea-almond pilaf, green goddess sauce

third course
grass-fed filet of beef
anna potatoes, red wine jus, fried sage, shallot butter
justin, cabernet sauvignon, paso robles, california

fourth course
strawberry rhubarb crisp
minted local yoghurt
                                                               domaine chandon, brut, california
Other upcoming dinners are 5/20, 6/10 and 7/15. 

The cost is $90 per person (CMA Museum Member price is $70) plus tax and gratuity.  The dinners begin promptly at 6:30 p.m. Reservations are available exclusively by phone at 216-707-2600. 
Thanks to the lovely folks at Provenance, I have a gift certificate to giveaway to one of my lucky readers. Just enter using the Rafflecopter below. Be sure to actually complete each task to get credit and leave me a way to contact you. If you don't, another winner will be selected. Contest ends 4/19. Good luck!

a Rafflecopter giveaway


** Disclosure: I was invited to attend with a guest in exchange for hosting this giveaway. 
As always, the opinions expressed are my own. **
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9 comments:

  1. It all sounds good, but particularly the second course! Anything seafood for me.

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  2. The scallop and lump crab sounds delicious. Thanks for the giveaway

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  3. Wow! The strawberry dessert looks delicious! But that's always one of my favorites!

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  4. Mm ramps!! Can't go wrong with those!

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  5. Everything sounds delicious, but I think the grass-fed filet of beef would be absolutely wonderful!

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  6. Menu looks amazing but the bisque is right up my alley!

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  7. I just love lump crab and beef filet states Rosalie

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  8. Prosciutto and feta sound tasty

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Love to hear from you!