The Cuisine: Crop Bistro specializes in innovative American cuisine, with an emphasis on local, seasonal ingredients.

The Menus: Whether it’s for cocktails, desserts, or 5-course dinners, our Chef is delighted to work within your budget to create an exciting menu meeting all your culinary needs. (That includes accommodating guests’ food allergies and intolerances, as well as vegetarian preferences.)

The Wine: Our wine director will be ...]]> Whether it’s for business or pleasure, your private event is of the utmost importance, deserving complete and personal attention. That’s why at Crop Bistro, our goal is to simplify the process, handling every detail on your behalf — from flower arrangements to menus that meet your special needs. With innovative cuisine, an award-winning wine list, polished staff, and three unique spaces to choose from, Crop Bistro is the perfect place to celebrate and connect.

The Cuisine: Crop Bistro specializes in innovative American cuisine, with an emphasis on local, seasonal ingredients.

The Menus: Whether it’s for cocktails, desserts, or 5-course dinners, our Chef is delighted to work within your budget to create an exciting menu meeting all your culinary needs. (That includes accommodating guests’ food allergies and intolerances, as well as vegetarian preferences.)

The Wine: Our wine director will be happy to make recommendations and design pairings within your budgetary guidelines.

The Extras: Flowers, special candles, and menu design and printing are just some of the special requests we are happy to accommodate.

Cost: A service fee per server (one server per eight to ten guests), plus the agreed upon per-person food-and-beverage costs. Gratuity is included in service fee; special requests may be extra. Please see Jackie for complete details.

Deposits: No deposits are required, and your credit card is not charged until after the event.

Payment: Cash, check, or major credit cards.
For personal planning assistance or more information, please email jackie@cropbistro.com, or call Jackie at 216-696-2767.

Crop Bistro: Celebrate and Connect.

Vinaigrette instructions: Combine the oil, balsamic, dijon, basil, salt and pepper in a mixing bowl. Using a wisk, vigorously mix until the dressing is completely blended and deep mahogany in color.  Set aside in clean container or refrigerate until needed.

Popcorn Instructions: Prepare balsamic vinaigrette and pop the popcorn (may be stored in an air tight container for a few hours).  In a 14 inch sauté pan, heat oil until ...]]> Warm Balsamic Popcorn

Chef Steve Schimoler shares a recipe for Crop’s very own Warm Balsamic Popcorn appetizer…
Ingredients
3 cups Freshly Popped Plain Popcorn
½ cup Thinly Sliced Red and Green Pepper and Red Onion
Pinch of Salt and Pepper
2 TBS Fresh Basil
¼ cup Fresh Arugula
2 TBS Sun Dried Tomatoes
1 TBS Vegetable Oil
3 TBS Balsamic Vinaigrette
¼ cup Shredded Asiago Cheese
Balsamic Vinaigrette
1 cup Olive Oil
1/3 cup Balsamic Vinegar
3 TBS Dijon Mustard
1 TBS Fresh Basil (finely minced)
½ tsp Salt
½ tsp Pepper

Vinaigrette instructions:
Combine the oil, balsamic, dijon, basil, salt and pepper in a mixing bowl. Using a wisk, vigorously mix until the dressing is completely blended and deep mahogany in color.  Set aside in clean container or refrigerate until needed.

Popcorn Instructions:
Prepare balsamic vinaigrette and pop the popcorn (may be stored in an air tight container for a few hours).  In a 14 inch sauté pan, heat oil until it begins to smoke.  Add pepper and onion mixture, sun-dried tomatoes and salt and pepper, sauté for 20 seconds.  Add vinaigrette to pan.  Immediately add arugula and popcorn to the pan.  Remove from heat.  Toss in pan until well mixed.  Pour into large bowl and garnish with roughly chopped basil and asiago cheese.  Drizzle with reduced balsamic syrup (optional).
Think superfast stir fry.  Do not keep popcorn on the heat…it gets soggy.