Admit it. After awhile every evening becomes a blur. 
And then suddenly there's an evening at Moxie.
On the patio.
Listening to Harry Bacharach on weekends.
Sampling those scrumptious new menu items.
Chowing down at Grillin' Out Fridays. 







We know you loved it.
The patio.
Friends.
The aroma of the grill wafting through the air.
And the food...
Well, Moxie does grilling like no other...

Exclusively on Friday evenings





See?  You're doing it already.
Coming to conclusions because this wine
is named Norman.
Unless you know the truth.
That it's a small, family vineyard.
30 years experience. 
Yes, Moxie is serving its superb appetizers.
(And you did the see the price correctly...
amazing deal!)


2007 Pinot Grigio
2008 Chardonnay Reserve
2005 Rosato
2005 Zinfandel "The Monster"
2004 Zinfandel Mephistopheles
2006 No Nonsense Red� Meritage
2004 Conquest�
2005 The Vocation Rhone Blend
 

June 25
6:00-8:00 p.m.
$25.00
plus tax and gratuity 
Reservations.
216.831.5599 



















You are transported to Tuscany
The wines are exquisite.
The food superb.
Banfi is synonymous with excellence.
Leave it to Sommelier Cyrus to secure
the last 11 bottles of
Poggio alle Mura di Brunello de Montalcino
in the State.
We told you this evening would be spectacular.

Experience it. 

Aperitif
Principessa Perlante
Gavi DOGC, 2008 

First Course
House made Burrata
Marinated Baby Heirloom Tomato,
Crisp Pugliese Bread
San Angelo Pinot Grigio
Tuscany, 2007 

Second Course
Seared Bay Scallops, English Peas
La Quercia Ham, Saffron Emulsion
Fontanelle Chardonnay
Tuscany, 2007 

Third Course
Crisp Polenta
Wild Mushroom Ragu, Arugula, Parmesan
Super Tuscan Cuve, Cum Laude
Tuscany, 2005 

Fourth Course
Domestic Lamb Chop
Fresh Chick Peas, Coarse Calabrian Chili Gramolata
ExcelsuS
Tuscany, 2003 

Fifth Course
Prime Rib Steak
Pecorino and Roasted Garlic Puree,
Caramelized Zucchini

Poggio alle Mura Brunello di Montalcino DOCG
Tuscany, 2000 

July 15
7:00-9:00 p.m.
$99.00 plus tax and gratuity
Reservations.
216.831.5599


 




We could have tried to explain Orhan,
but blogger Julio Vincent Gambuto captured
Orhan best in Gambuto's March 2nd posting.
Excerpt below. 


  Duck Estate

"They've called him rude, horrible, and nasty.  They've said that he has terrible manners, that he's a bad owner, that he is, well...not "nice."  If you believe the citysearchers, the cranky critics, or the easily ruffled, you're missing the entire point.  Meet Orhan Yegen, the city's oft-praised and daily derided "vizier" of Turkish cuisine.  At 5'8" - with un-chic glasses, a loud hairy chest, and a pony tail that used to be "long, beautiful hair" - Yegen wants you to understand good food.  He wants you to eat the way your stomach tells you to.  He wants you to love your meal like you would good sex, see through all the food business bullshit, and remember that he's on your side.

"Americans have been cheated," explains Yegen.  "They don't know what good food is.  I feel a duty.  I have to find the God-damned mistakes, and I have to say something about it.  Or the people will never know."  The mistakes?  The pre-made, commercialized "dog food" mess that gets served up every day in New York.  "They call it homemade.  It's not homemade.  Homemade is how your mother would do it in her kitchen.  You can't do that in a restaurant.  That is a lie."  Among the outstanding culprits: Julia Child ("I hate her.  What a cheater!  She was a baker!  Not a cook!"), Italian fine dineries ("How can you call it veal parmigiana when there is no parmigiana cheese on it?!"), and greedy restaurateurs  ("They can't sell ravioli for $46, so they put lobster in it.  Now you have nothing to compare it to.  It's new.  It's different.  So you pay $46.")

As a result, New Yorkers have gotten used to the mysterious sauces, the deceptive tricks, and the ridiculously quoted "innovative" cuisine that masquerades as real food.  Which can drive Yegen mad.  At a small wooden table at Sip Sak, his Turkish eatery in Midtown East, Yegen tells a story, "This woman calls me over to the table and tells me that she doesn't like the fish.  I asked her why.  'It tastes like fish,' she said.  So I look at her, are you crazy?  What the hell do you want it to taste like?!"  To Orhan, who goes by "cook" instead of "chef" (the former a true artist, the latter a hired organizer), true cuisine should be prepared the way God intended, by the talented hands of a true master.  One with an education.  One with an eye, and ear, and a nose for the subtleties of each "note" in the symphony of a meal.  And one that comes from artful...stock, as it were.

Yegen admits, "I was lucky.  I was born in Istanbul and raised in Adana.  The very best came of the Ottoman Empire came to Adana-the best spices, the best ice cream, the best cooks."  Being a kid in the culinary center of the Middle East, he developed his strong senses at an early age, "We didn't ever cook with garlic in our house.  Our noses were too sensitive.  I get that from my parents."  The son of a doctor and a mother who was privileged not to have to work, Yegen has always known his good fortune.  "Anywhere, in any country, only 5% of the people can really eat what they want," he explains, "So most people get used to not eating well."  When it gets down to it, Yegen knows he was in that 5% in Turkey and ate very well as a kid.  He will readily admit that while other sons were becoming doctors and lawyers, he was compelled to cook, a choice that was out of the ordinary among his parents' set, and one that gives him an ardent sense of responsibility.  "I have to teach people what good food really is."

His mission, independent spirit, and once long, beautiful hair brought Yegen to New York in 1977, where he has since owned and operated thirteen restaurants, garnering the praise of The James Beard Foundation, Food and Wine Magazine, Gourmet, the New York Times, Travel Holiday, Newsday, Forbes, the New Yorker, and New York Magazine, among others.  In the last 30 years, he has continued to refine his senses, his menus, and his love for good cuisine.  Talk to him on any day before the crowd arrives, when he'll be perched at the bar or at a small tableclothed square in the center of his quirky and warm Sip Sak reading the Turkish news on his Mac Air, Yegen will use words like talent, art, responsibility, master, love, heart, and happiness.  He'll tell you softly how "I never cook in any room that there is noise or if there are people all around me," or that all he really wants is for people "to know how it should be done."

All of which will make you believe that you have met the master that Yegen truly is. 

Yes, Orhan is coming to Cleveland. 
To partner with Jonathan Bennett at a cooking class,
open to the public,
of course, at Tri-C Eastern Campus.

To cook dinner with Jonathan the following evening. 
Be there for one...or both.   

We guarantee it will be an experience...in a good way. 

(Check out www.orhanyegen.com for additional insights.) 

 

August 1
Cooking Class
Tri-C East
Hospitality Kitchen
3:00-5:00 p.m.
$60 per person 











First Course
Tarama
Fish roe spread topped with
smoked salmon and salmon roe 
Bex Riesling, Mosel Germany, 2007

Second Course
Mixed Vegetarian Platter
Braised artichokes with fava beans, celery root, stuffed grape leaves
Louis Latour, Chardonnay, Bourgogne, 2007 
 
 Third Course
Cacik
Yogurt, cucumber and dill
Shepherd's Salad
Chopped tomatoes, cucumber, peppers,
onion and fresh mint 
Cartlidge & Browne Sauvignon Blanc,
American Canyon, California, 2008 

Fourth Course
Baked Lamb Shank Wrapped in Eggplant Slices
Served over rice with orzo 
Domaine Tortochot � Gevrey-Chambertin en Bourgogne, 2005 

Dessert
Almond Pudding
King Estate Winery, Pinot Gris, Oregon 

August 2
7:00 p.m.
$99 plus tax and gratuity
Reservations
216.831.5599


There's no better gift than dinner at one of the top 10 award-winning steakhouses
on Father's Day. 
Make reservations now for Red, the Steakhouse. 
(FYI: Moxie, the Restaurant is closed
on Father's Day.) 
216.831.2252 















Executive Chef Jonathan Bennett
will be appearing at these events/locations:

June 25
Top Chef 2010 fundraiser
St. John Medical Center
$150 per person at www.stjohnmedicalcenter.net
or 440.827.5002
6:30 p.m. doors open
7:00 p.m. competition begins 

November 6
Dinner by Jonathan Bennett
James Beard House
NY, NY
Details to come


 

Curve
3355 Richmond Road, Beachwood, OH +216 831 5599
Also visit Red, the Steakhouse. Beachwood. Miami.
Photos Courtesy of William Beck Photography