C2 is the new Mediterranean-themed healthy-focused restaurant at the InterContinental Hotel. They have just announced new weekday happy hours featuring chef Vincent Cachot’s selection of healthy, cultural cuisine; plus wine, cocktail and beer specials. C2’s happy hours run Monday through Friday from 4 p.m. to 6 p.m., with specialty drink selections and complimentary snacks from the restaurant’s Mediterranean-inspired menu, plus 10 percent off anything on the lounge menu. Specials on a variety of appetizers and drinks will be offered on “Tapas Thursday” through 7 p.m. “Fusion Night Friday” serves up complimentary food from 4 p.m. to 7 p.m. with happy hour drink specials on all infused Vodka, Rum and Tequila drinks.
Many of C2’s menu items meet the requirements for Cleveland Clinic-approved “Go!” foods, which are low in sodium and fat, and loaded with essential nutrients. C2 also offers diners a variety of traditional comfort foods. Plus, they have complimentary valet parking.
For a taste of C2 at home, the chef Cachot shares a couple favorites:
C2 Shawarma Marinated Chicken Skewers3 oz. chicken breast cut into strips, marinated 2 oz. raisin couscous 1 oz. julienne marinated vegetables (carrot, squash, zucchini, and red onion) 1 tsp Minced Shallots ¼ tsp. cumin 1 tsp lemon juice ½ tsp chives ½ oz oil 1 tbsp chopped cilantro Salt and pepper to taste
Marinade:1 cup yogurt ¼ cup white vinegar 3 minced garlic cloves 1 tsp pepper 1/ tsp salt 1 tsp allspice 1 tsp cardamom Juice of 1 lemon
Mix all ingredients together and place chicken in to marinate overnight.
Raisin couscous:1 box Moroccan couscous ½ cup plumped raisins 2 tbsp chopped parsley 1 cup hot water 1 tsp olive oil 1 oz lemon juice 1 tbsp chopped chives
Place hot water in container with couscous. Cover for 30 minutes, and then cool. Add remaining ingredients and keep at room temperature. Place marinated chicken on skewers and cook on flattop. Mix vegetables with oil, lemon juice, cumin and cilantro. Plate skewers and couscous.
C2 Quinoa Salad
4 oz cooked quinoa 1 tsp sliced scallion 1 tbsp diced roasted red pepper 1 tsp chopped parsley ¼ tsp fresh thyme 1 oz grilled zucchini 1 tsp virgin olive oil Salt and pepper to taste 2 oz frisee lettuce 1 oz orange reduction 1 parmesan crisp
Add first 6 ingredients together and refrigerate.
Orange Reduction:2 tsp oil 2 tsp minced shallot ½ tsp minced garlic 2 cup orange juice ¼ cup white vinegar ¼ cup orange marmalade 1 tsp sesame oil 2 tsp soy sauce Salt and pepper to taste
Sweat shallot and garlic in oil add remaining ingredients and reduce till thick. Strain and finish with sesame oil and soy sauce.
Place 2 oz shaved parmesan cheese on griddle and cook till brown, turning once. Remove and let cool slightly. Trim off excess to desired size.
Combine refrigerated ingredients, olive oil and orange reduction. Add frisee lettuce and salt and pepper to taste. Enjoy C2 quinoa salad with parmesan crisp.