Fun Playing With Dante Boccuzzi and Sushi, and a Pitch for a Great Cause

 

Saturday night, we joined the rest of Cleveland Ohio at a cocktail party celebrating the impending opening of the new Dante Restaurant in Tremont Ohio. Some folks didn't get it, but it is a very authentic Italian "thing" to invite the whole community in for a cocktail when starting a new venture - and Chef Dante Boccuzzi did it with style. And fun, fun, fun.

This Chef is an amazing young man. After battling cancer and chemo - he (together with his charming wife, who was checking coats and greeting guests this hideously cold and snowy, and busy, Saturday night) has rebounded to turn an historic bank building into a beautiful dining space. A sushi bar will open downstairs in the spring. But Saturday night it was all about the main Dante space in the main floor of the former bank. The architectural details were meticulously preserved (including the bank's decals on the front door, and the "vault" room, with a cozy 4-top and a carnivore's-eye view of the salumi locker), with lots of new touches added. Unfortunately for me, the crowds did nothing to enhance the somewhat dim lights, so most of my photos are lacking - but I offer you the best that I could do.

Meat Slicer

Not quite as colorful as the one at Michael Symon's Lolita - but fully serviceable nevertheless.

Cheese and Salumi

Though I don't know this for sure, I expect that the salumi was house-made, and sliced on the above slicer. And I most enjoyed my tastes of both.

Sushi Being Constructed in the Kitchen

The entire restaurant was laid open to us - the kitchen is brand new and shiny, and features a 6-seat maximum "chef's table" that lays the process open to all who are willing to give up the beautiful dining room to  view stainless steel and sweat instead.

Fresh Crab Sushi

Yuppers - no crab stick for Chef Dante - this is the real deal, with a lovely green roe atop. Sorry - I failed to get a photo of the Hamachi sushi, which was most tasty.

Butternut Squash Soup

Nutty, cinnamon-y, and most delicious - these soup shots delighted all who tasted them!

Not Exactly Arancini

Traditionally, Arancini or arancine are fried (or, less commonly, baked) rice balls coated with breadcrumbs, said to have originated in Sicily in the 10th century. Chef Dante's version were filled with creamy cheese and smooth polenta - simply lovely!

 

 

Smoked Salmon, Aoli over House-Made Gauffrette

This bite was also wonderful.

Cake with Espresso Taste

I actually liked this, even though Bob got most of my espresso-filled tasting tube. I expect nothing but good things on the dessert side of the new Dante.

Six of us had tucked ourselves, fairly early, into one of the "first-come, first-sit" tables - but Dante (the restaurant, not the Chef!) got so frenetic, crowded and noisy that we decided to repair to Parallax for some "dinner" food and a gentler scene. Though we were sad to leave, we were comforted by the knowledge that we'd be back soon, for a full meal!

Unfortunately for me, the light at Parallax wasn't much better than the light at Dante had been, so most of my photos were 86'd. Here are a couple of views of my sushi plate - Dante had whetted my appetite with his lovely sushi, and Chef Zach Bruell finished me off with fresh and tasty salmon and tuna:

 

 

Bob opted for Grilled Hanger Steak with truffled cauliflower, parmesan fingerlings and cabernet sauce, but you don't want to see those photos - though I tasted, and can assure you, it was perfectly cooked and a very tasty, if not photogenic in low light, dish. My taste of Fred's tempura was likewise delicious.

And now, a "commercial," from Cleveland Foodie Michelle V:

Do good. Eat Good.

After writing this blog for nearly four years, I think I can safely make some assumptions about you, my readers. Assumption one: you like food.  Two: you like food prepared by one of our many talented chefs. Three: You’re pro Cleveland and will always support local when able. Four: You care about this community and supporting others when in need. Five: You have $5.

(and I’m willing to bet you’d happily exchange that $5 for free dinner out the rest of the year.)

After meeting Farming Lee Jones, I learned about the Veggie U initiative, a national program that promotes the well-being of children through a healthy lifestyle with a focus on making wise food choices, combating adolescent and juvenile disease, and attaining an understanding of sustainable agriculture. The program is embraced and loved by teachers and students alike. Locally, 150 schools in the Cleveland Metro School District have been using the 4^th grade Veggie U science program. Unfortunately, they don’t have any funding to continue as $200 per classroom is needed to fund the kits.

On the way home from that initial meeting and fabulous dinner, we had an idea to try to help these students and teachers. Would you be willing to donate a minimum of $5 to help this cause? That’s your morning Starbucks. If we all help and spread the word, we have an opportunity to make a difference here. And if you’ve watched the news lately, you know Cleveland students can use a little bit of good news.

If you donate $5 to Veggie U, you will automatically be entered to win more than $1,200 worth of gift cards to all your favorite eateries and shops. Want to increase your odds? Donate $10, $25, $50 or more (I promise you won’t miss $25). For every $5 you donate, you will earn another entry into the drawing. The more you donate, the greater your chance of winning. You have until February 13 to donate and be entered. It’s easy – just call 419.499.7500 ext 119; you must reference Cleveland Foodie (a winner will be picked using random.org).

As soon as we worked out all the details with Veggie U, I reached out to the chefs and owners to share the idea and ask for support. Almost immediately I started to hear back. The backing of our food community and willingness to work together to help all sorts of causes beyond this is inspiring, admirable and personally greatly appreciated by myself. Thank you to everyone for your generosity and willingness to pitch in.

One incredibly lucky diner will spend the year eating and drinking their way throughout Cleveland:

Western Reserve Wine / $50 gift card

Tartine / $50 gift card

Momocho / $50 gift card (Eric Williams also generously donated an additional $200 to fund one classroom)

Lola / $50 gift card

The Greenhouse Tavern / $50 gift card

Heinen’s / $100 gift card

Blue Canyon / $50 gift card

The Flying Fig / $50 gift card

Fire / $50 gift card

Erie Island Coffee / $50 gift card

Fahrenheit / $50 gift card

Miles Farmers Market / $50 gift card

Jekyll’s Kitchen / $50 gift card

Moxie / $200 gift card!!

Touch Supper Club / $50 gift card

Parallax / $50 gift card

L’Albatros / $50 gift card

Chinato / $50 gift card (opening very soon!)

Crop Bistro / $50 gift card

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And to top it all off, the winner will receive one ticket to their choice of upcoming dinners at The Culinary Vegetable Institute (you’re in for a real treat here) and The Chefs Garden will send you one of their e-commerce family boxes.

To kick it off, Jamie and I will donate $100 (we will not be counted for the drawing). Would you also consider making a pledge? I know times are tough for many, and if you can’t, it’s completely understandable. But if you’re able to give something back and if you’re a follower of this blog I can only assume it’s a greater cause that matters to you, please call. Let’s follow the lead of our chefs and local owners and show what the Cleveland food community can accomplish when we work together.

Thank You.

Update: Just learned that The Culinary Vegetable Institute will give a copy of the 2009 official cookbook of the Food & Wine Celebration to the first 20 people that donate $50 or more!

Plays With Food says - I do not need to add that winning this prize will enable a lucky donor to have serious fun with a lotta great Cleveland food! But I will add it, because I can. Please support Michelle's worthy cause, if you can!

More Fun Playing With Dante's Fish (and Foie Gras!)

Last night, a group of us convened at Restaurant Dante for Sushi Blues - live music and not so live fish! We had just enjoyed Sushi Blues two weeks ago, and couldn't wait to try some more!

Bob and I were a little early for our 6pm reservation, so we sat at the bar and enjoyed a cocktail and the music of Austin Walkin' Cane:









Austin played until 8pm, and the volume was just right - loud enough to enjoy, but not so loud as to interfere with our conversation.

Once we were seated, bread service arrived; the melted phonograph record contained something I hadn't tried before - a whole grain epi. Most lovely.



We began with an amuse bouche:


Carrot-Ginger Soup Topped with Pumpkin Seed Brittle



This was deliciously different, especially the brittle.


Edamame


Nasu Miso - Miso & Sesame Glazed Eggplant





This dish was amazing - especially since it was made with Western Eggplant rather than the sweeter Asian variety. Chef Dante explained that the eggplant slices were given a very long miso marinade, which made them tender and sweet. The eggplant melted in the mouth, with sweet toothy goodness from the sesame glaze, contrasting against the slightly bitter sauteed greens underneath the eggplant slices.


Sashimi - Pickled Garlic and Peppers

Bob and I managed to eat the variety we ordered this time - and it was fantastic. (For an explanation of the mix-up last time - look here.)


Scallop


Tuna


Not Sure Which Variety This Was


Salmon


Hamachi (Yellowtail)


Pickled Garlic and Peppers Over Freshly Made Onion Ring

Once again, the sashimi was pristine, and presented with a lovely drizzle over it.


Flash Cooked Hamachi Sashimi



One of our dining companions ordered this, with all five of the sashimi pieces consisting of Hamachi. It was beautiful to look at and to eat.




Sushi Time!


Spicy Crunchy Tuna






Cut in Half



This item delivered - fresh tuna with a little spice and a little crunch, and delightful sushi rice.


The Zeppelin - Chef's Choice Sushi



This roll was stuffed with four varieties of fish - tuna, salmon, Hamachi and a fourth I can't identify. As you can see, not only was it wrapped in cucumber, cucumber was also part of the filling (those of you who read me regularly know I simply can't deal with the taste or texture of cucumber). No problem - I removed the internal cuke with chopsticks, keeping the roll intact. The beautiful looking cucumber wrapper, which had been painstakingly prepped, went to Bob, who happily consumed it. The rest of the filling was delicious - avocado, asparagus, carrot and wasabi.








Yellowtail and Scallion

Our friend Kay was kind enough to swap one of these for one of our Spicy Tuna pieces - yum!




Sake Kama Shioyaki - Roasted Salmon Collar

Each of the four couples at the table (and our single friend Kay) ordered this. And it is a delicacy not to be missed - crunchy-skin, bone-sucking good!





Unfortunately, there was a minor kitchen snafu, and the table wound up one order short on the collar, with none left in the house. The other three couples had already been served - Bob and myself, and Kay, were still waiting for our two orders. Fortunately, our server immediately solved the problem - pouring us each a glass of wine "on her", asking if we three would all share the one last order of salmon collar (which she said would come off of the check), and then, she offered to bring us each a replacement item, on the house. Kay took her up on the latter - and I'm so glad that she did!


Hudson Valley Foie Gras, Stuffed French Toast, Vanilla Pear Compote, Pomegranate Puree








Was this a starter, as the menu described it, or dessert? I'm not sure - but I'm so glad I got to taste this (and on the very day that Chicago lifted its foie gras ban!). The three ounce hunk of foie was perfectly seared and still pink in the middle. The French Toast contrasted perfectly, with rich egginess and a hint of vanilla. This played well against the tart pomegranate and sweet pear sauce. This dish made me so happy, I could not imagine eating anything else.

The table wound up sharing a round of desserts from Pastry Chef Wendy Thompson anyway - and even my husband, who claimed he was too full to taste the foie gras dish, had some.


Tahitian Vanilla Crème Caramel, Rhubarb Confiture, Funnel Cake and Strawberry Float



The creme caramel was lovely with a bit of the float drizzled over it and a bite of funnel cake.


Chocolate Peanut Crunch Bars: Milk Chocolate Ice Cream and Caramel Bananas







This dessert was a peanut butter-chocolate-banana lover's dream. And I love that particular combination!


Crispy Tapioca, Green Apple Sorbet and Huckleberry Compote



This was the most intriguing item on the dessert menu, so I am glad I got to try it. Inside the crispy skin was a creamy tapioca pudding. Again, the contrasts of the mild crunchy tapioca bits against the tart Huckleberries and the slightly less tart, but not super sweet sorbet worked perfectly.



I'm not sure exactly what this was. The on-line dessert menu describes a Tropical Cheesecake with lime, crème fraiche, and lychee sorbet - but I remember this dish tasting of rich chocolate and caramel. It was gooey and delicious - and definitely had lychees on the plate!



These desserts truly finished us off! Pastry Chef Thompson is a keeper.

We were all impressed with the food and the service - especially the generous and concerned way the restaurant recovered after the kitchen ran out of salmon collar. We thanked our gracious hosts (Chef Dante was still working his sushi station at the bar, even though it was well after 9pm) and servers, who took such wonderful care of us. We'll be back to play with Dante's sushi again - and we do need to crack more of the "regular" menu, too. Dante Boccuzzi is a man who knows how to play with food!