Recipes below!
A new and fun way to dine and relax is making its debut in Cary tomorrow, Friday, Sept. 4!
Cobb Theatres presents CinéBistro, located in the Waverly Place Shopping Center in Cary, at 525 New Waverly Place.
Considering CinéBistro has only seven other locations in the country in cities such as Miami, Richmond and Atlanta, the people of the Cary community will now be able to partake in an experience unlike any other around.
CinéBistro allows people to delight in creative, tasty dishes and enjoy entertaining first-run movies at the same time, with electronic-reclining leather love seats, a chef-run kitchen and noteworthy customer service.
“We know that anticipation has been building for our grand opening for a long time,” said Jim Russo, general manager of CinéBistro. “This will be the eighth CinéBistro location in the country, and we wanted to get every detail just right. We are very excited to introduce our theatre to the greater Triangle area and look forward to becoming very involved in the local community.”
A Night at CinéBistro
Looking over the menu of CinéBistro, customers will come across dishes such as Wagyu beef sliders, pan-seared Atlantic salmon, shrimp mac and cheese and many more American bistro choices. Vegetarian, vegan and gluten-free options are also available.
Don’t forget the dessert! Options include Cinéful chocolate cake and Deconstructed Peanut Butter Pie.
New special dishes will be created and offered each week to keep the menu fresh. The full menu can be seen on cinebistro.com/waverly/menu.php.
Favorite movie snacks will also be available during the theater experience.
In addition to tasty meals, there is also an indoor/outdoor bar and lounge area serving wine, beer and signature cocktails. Regardless if they are seeing a movie or not, customers are welcome to this area at any time.
After 6 p.m., only patrons who are age 21 and over will be allowed to enjoy the CinéBistro experience. People under 21 are admitted with a guardian only before 6 p.m.
CinéBistro does this to create a mature and relaxing atmosphere for adults who need a peaceful night out to enjoy themselves.
Guests will be directed into one of six theater rooms, which each seats between 50 to 80 people, to view first-run or independent films while dining. In-theater dining service is provided.
CinéBistro offers three 2D theaters as well as three 3D theaters, each using grand digital and sound technology and projectors.
For the month of October, CinéBistro will partner with the Kay Yow Foundation to support breast cancer awareness, offering two signature, and very pink, cocktails and a special dessert with 50 percent of sales on these items going toward the foundation’s cause.
Finally, CinéBistro’s premium theater rooms are open to the community for corporate meeting rentals, holiday parties and fundraising events.
Check It Out:
Twitter: @CineBistroWP
Facebook: facebook.com/CinebistroWaverly
Website: cinebistro.com/waverly
Want to add a taste of CineBistro to your kitchen?
Crab Cakes with Ancho Ranch Tartar Sauce
Serves 6
Crab Cakes
1 ¼ cups Ancho Ranch Tartar, recipe below
Lemon and parsley, as needed
2 pounds Blue Crab “back fin” or regular lump crab
1 pound Blue Crab “Jumbo or Colossal”
1 ½ teaspoons Old Bay seasoning
6 teaspoons flour
½ cup heavy cream
Combine the crab in a large, stainless bowl.
In a smaller bowl, mix the flour and Old bay seasoning. Sprinkle this over the crab.
Add the heavy cream and slowly combine the ingredients with gloved hands. Be careful not to break up the crab meat.
When done, set in the refrigerator for at least an hour to allow it to set.
To cook:
Heat a small layer of oil in a steel or cast iron non-stick pan over medium heat.
Form the cakes into 12 balls. Do not over-compact the cakes.
Add the cakes to the oil and flatten them slightly. Allow cakes to cook for about 3 minutes. Once the cakes turn a golden brown, flip them.
Place the cakes in an oven set to 375 to 425 degrees F for an additional 4 to 5 minutes.
Cook in batches if necesary.
Ancho Ranch Tartar
Yield 1 ¼ cups
1 cup ranch dressing
2 tablespoons dill pickle relish
1 tablespoon Chipotle-Ancho Puree, recipe below
Mix ingredients together and serve with crab cakes.
Chipotle-Ancho Puree
Yield 1 ¼ cups
1 ancho chili
Orange juice
Diced tomato
1 teaspoon chipotle in adobo
Dry toast the ancho chili in a hot pan. When fragrant, add remaining ingredients and simmer until very soft, about 20 minutes.
Puree the mixture and cool thoroughly before adding to tartar sauce.
