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On the Menu: Midwest Bounty



November 22, 2010


Jonathon Sawyer As the first certified green restaurant in Ohio, the Greenhouse Tavern scores big with environmentalists, but it’s chef Jonathon Sawyer’s “smart, simple dishes that keep food lovers coming back,” according to Bon Appétit. Sawyer, a 2010 Food & Wine Best New Chef and JBF Award semifinalist, is a foraging enthusiast with a passion for Buckeye State ingredients. He's also preparing dinner at the Beard House tomorrow (you can reserve a seat here); take a look at the menu: Hors d’Oeuvre Walleyed Quenelles with Tomato Coulis, Tomato Butter, and Parmesan Foie Gras–Steamed Clams with Red Onion Brûlée, Late Harvest Viognier Vinegar, and Grilled Bread Dry-Aged Beef Tartare with Mustard Sabayon and Onions Black Walnut Soup en Croûte with Country Ham, Sage, and Wood-Ear Mushrooms Chicken Confit Roasted Root Vegetable Vol-au-Vents Braised Lamb Crépinette with Charred Eggplant Purée, Herb Salad, and Lamb Jus Pairing: Max Ferd. Richter Brut Riesling 2005 Dinner Horse Mackerel Crudo with Vegetables, Black Indian Apples, and White Beets Pairing: Paul Thomas Chavignol Les Comtesses Sancerre 2009 Roasted Fall Endive Tarte Tatin with Bitter Caramel and Lake Erie Creamery Goat Cheese Pairing: Anne Amie Prismé Pinot Noir Blanc 2007 Fatted Calf Crépinette with Consommé, Porcini, and Poached Preserved Cherries Pairing: Foxen Pinot Noir 2008 Dry-Aged Duck with Hand-Rolled Strozzapreti, Côte-Rôtie Vinegar, Roasted Pumpkin, and Brodo Pairing: Fin Amour Vin De Pays Des Cotes Catalanes 2007 Vintage 2008 Hartzler Family Dairy Eggnog Pot-de-Crème Pairing: McCrea Amerique Syrah 2006