Jonathon Sawyer and his team at the Beard House
Tartare ’n’ Chips with Stadium Mustard, Fresno Chilies, Potato Soufflé, and Beef Hearts
Aged Duck Daube and Zampone with Foie Gras en Gelée
Red Beets with Boudin Noir, Avocado, and Red Wine Vinegar
Vitello Tonnato with Crispy Preserved Lentils, Wild Ohio Ramps, Veal Sweetbread Sauce, Capers, and Hamachi Cheek, Tail, and Belly
Scallop Salad with Radishes, Citrus, Coriander, and Scallop Bottarga
La Pajata alla Romana with Soft-Set Goat Cheese, Goat, and Red Winter Wheat Paccheri Pasta
Pot-au-Feu with Beef Yorkies, Roasted Ohio Carrots, Salsa Verde, and Beef Cheeks, Tendons, Tongues, Tails, and Bones
Illegal Cheese with 24K Gold Leaf Honey
Peanut Bavarois with Caramelized White Chocolate Caramel, Chicken Skin–Parsnip Crumble, Cocoa Nibs, and Dehydrated Milk
Dinner

Fifth Quarter

Jonathon Sawyer

The Greenhouse Tavern, Cleveland

Since opening the Greenhouse Tavern in 2009, cutting-edge chef Jonathon Sawyer has launched several critically acclaimed ventures, including a noodle joint, a vinegar company, and a pretzel shop. But nowhere is the JBF nominee’s culinary talent and inventiveness on greater display than at dinners like this one: a magnificent homage to “fifth quarter” meats and cuts.

Event photos taken by Krishna Dayanidhi. 

MENU

  • Hors d’Oeuvre

    • Barbecued Chicken Tuchus with Two-Year-Aged Espresso Stout, Smoke, and Scallions
    • Tartare ’n’ Chips with Stadium Mustard, Fresno Chilies, Potato Soufflé, and Beef Hearts
    • Aged Duck Daube and Zampone with Foie Gras en Gelée
    • Red Beets with Boudin Noir, Avocado, and Red Wine Vinegar 
    • Marie-Pierre Manciat Crémant de Bourgogne NV
    • Moby Dick Cocktails
  • Dinner

    • Vitello Tonnato with Crispy Preserved Lentils, Wild Ohio Ramps, Veal Sweetbread Sauce, Capers, and Hamachi Cheek, Tail, and Belly
    • Nicolas Carlin Manoline Sancerre 2012
    • Scallop Salad with Radishes, Citrus, Coriander, and Scallop Bottarga
    • Domaine Laffourcade Savennières 2010
    • La Pajata alla Romana with Soft-Set Goat Cheese, Goat, and Red Winter Wheat Paccheri Pasta 
    • Bertrand Galbrun Chatrois Bourgueil 2010
    • Pot-au-Feu with Beef Yorkies, Roasted Ohio Carrots, Salsa Verde, and Beef Cheeks, Tendons, Tongues, Tails, and Bones
    • Château Lacapelle Cabanac Cahors Tradition 2011
    • Illegal Cheese with 24K Gold Leaf Honey
    • Château Richard Saussignac 2008
    • Peanut Bavarois with Caramelized White Chocolate Caramel, Chicken Skin–Parsnip Crumble, Cocoa Nibs, and Dehydrated Milk
    • Organic and sustainable European wines generously provided by Langdon Shiverick Imports.

 

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 05.09.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

March 2013

S M T W T F S
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Greenhouse Gallery Fri, 03.01.2013
 
The Berkshire Cure-All Fri, 03.01.2013
 
Toast of Atlanta Sat, 03.02.2013
 
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4
5
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Great Neighborhood Brunch Sun, 03.03.2013
 
Philippe Chin and Friends Mon, 03.04.2013
 
Ode to Local Tue, 03.05.2013
 
Enlightened Eaters Wed, 03.06.2013
 
Coastal Cuisine Wed, 03.06.2013
 
Scottsdale, AZ Thu, 03.07.2013
 
Mid-Atlantic Mediterranean Thu, 03.07.2013
 
Beach Fare and Cocktails Fri, 03.08.2013
 
Big Beef, Big Red Sat, 03.09.2013
 
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Ooh La l’Amour Mon, 03.11.2013
 
From Scratch Sessions Tue, 03.12.2013
 
From Garden to Table Tue, 03.12.2013
 
Beard on Books Wed, 03.13.2013
 
The Latin Road Home Wed, 03.13.2013
 
The Beauty of Basilicata Thu, 03.14.2013
 
Modern Chinese Fri, 03.15.2013
 
 
 
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Charleston, SC Mon, 03.18.2013
 
Culinary Whimsy Mon, 03.18.2013
 
Norouz: Persian New Year Tue, 03.19.2013
 
A Taste of Korea Wed, 03.20.2013
 
Bay Area Brasserie Thu, 03.21.2013
 
Innovative Seafood Fri, 03.22.2013
 
Sophisticated French Sat, 03.23.2013
 
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Second Night Passover Seder Tue, 03.26.2013
 
Beard on Books Wed, 03.27.2013
 
¡Viva Pensacola! Wed, 03.27.2013
 
 
Chic Italian Luncheon Fri, 03.29.2013
 
 
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JBF Kitchen Cam