Karen Small's applies her inventiveness to French wine on June 4.
We dig French wines – the dark Syrahs from Crozes-Hermitage, the crisp Sauvignon Blancs from Sancerre, and the Syrah-based blends of Chateauneuf-du-Pape, in particular.
And we adore the food at Flying Fig www.theflyingfig.com – chef-owner Karen Small’s always-appealing riffs on what’s seasonal, local, and just plain good.
Put them both together, and you’ve got a knockout of a six-course wine dinner, scheduled for Wednesday, June 4, at 6:30 p.m. ...
Among the tasty-sounding dishes on the menu are grilled scallops with English pea puree, fried leeks, and lemon risotto, paired with a 2006 Revedy Sancerre; coffee-marinated flatiron steak, with an arugula, spring onion, and dry Jack cheese salad, matched with a 2006 Cotes-du-Rhone-Villages; and a mixed grill of seared venison loin and petite lamb chop, with chive and black pepper spaetzel, and a fava bean, asparagus and morel ragout, served with a 2004 Chateauneuf-du-Pape.
The course that really has us drooling, though, is dessert – brioche pain perdue, with Snakehill Farm Maple Syrup, local strawberries, and organic whipped cream. No word on what wine will be served with that, but by that point in the evening, who’s keeping track?
To see the full menu, click here http://www.theflyingfig.com/june4wd.doc). Cost for the six-course wine dinner is $80 per person, plus tax and gratuity. Make reservations by calling 216-241-4243.
Flying Fig is at 2523 Market Avenue in Ohio City. – Elaine T. Cicora
Read Elaine Cicora's restaurant reviews, food news, and comprehensive dining guide on the restaurant page at