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