A blog about food, wine, photography, travel, tech, pop culture, and social media...with a little geek thrown in for flavor.
I love to cook, collect and try new recipes. I'm always in search of the perfect meal, the perfect glass of wine, the perfect cup of coffee. Some people eat to live...but I live to eat.
Catching Elephant is a theme by Andy Taylor
Baby Arugula, Parmigiano Reggiano, Kozlik’s Dijon Mustard, @thegreenhouse Rosé Vinegar (Taken with instagram)
Jalapeño Poppers in Dip form. YES.
(via Cooker Girl: Popper Dip)
Jonathon Sawyer, Chef/Owner of The Greenhouse Tavern & Noodlecat in Cleveland, Ohio, makes the Stoner Sandwich, one of the dishes from his appearance against Iron Chef Geoffrey Zakarian on ‘Iron Chef America’.
Jonathon Sawyer of The Greenhouse Tavern & Noodlecat Makes the ‘Stoner Sandwich’ (by macsnob)
Allez Cuisine!
I SO WANT TO MAKE THIS.
(via Brunch Recipe: Sweet Potato Hash with Sausage & Eggs | Apartment Therapy The Kitchn)
My wife & I love going to The Greenhouse Tavern. Combining a constantly-changing menu from the mind of Chef Jonathon Sawyer, with high quality, sustainable ingredients, the awesome food and friendly staff keeps us coming back.
My wife & I stopped in for a meal on a rainy and cold Sunday night after the Browns/Ravens game. We pretty much had the restaurant to ourselves, which allowed us to enjoy our meal completely unrushed and relaxed.
First Course: Crispy Hominy w/Pork Skin Cracklins, Pickled Red Onion & Lime Juice; Devils on Horseback w/Dee-Jay’s Bacon-Wrapped Dates, Almonds, Bitter Chocolate, Roasted Fresno Pepper.
Second Course: Sloppy JO-Nut w/Savory Donut, Coffee & Cola-Braised Beef & BBQ Sauce.
Third Course: Fifth Quarter: Curried Rabbit Farro; Hand-Ground Beef Tartare w/Pommes Frites, 3-Minute Egg, Salted Fresno Peppers & Condiments. I really hope they consider adding the Curried Rabbit Farro to the menu; it was seriously one of the Top 5 dishes I’ve had all year. The fact that my wife rolled her eyes back upon sampling is a good sign…
Fourth Course: Porcini Mushroom Risotto w/Matsutake Mushroom Fumet, Jean Louis Chave St. Joseph, Parmigiano-Reggiano; Lamb Burger w/Stinky Cheese Fondue, Champagne Shallots, Olive-Dusted Pommes Frites & Tangy Yogurt; Animal Frites w/Bacon, 2 Fried Eggs, Whole-Grain Mustard, Mozzarella Cheese Curds, Brown Gravy.
Fifth Course: Whole Deep-Fried Apple w/Braised then Deep-Fried Apple, Brown Butter Pastry Cream, Caramel; Jeni’s GHT-Exclusive Maple & Walnut Brittle Ice Cream.
We also had a glass of The Greenhouse Tavern’s 2007 Oregon Pinot Noir, made for the restaurant by Sineann. It was a perfect pair to our meal. I’m told that the Whole Foods stores in the area sell bottles of it - I’ll definitely pick up a bottle or 2.
If you’ve never been to The Greenhouse Tavern, you definitely owe it to yourself to check it out. The 4-Course Chef’s Tasting Menu is $44, and is an amazing deal - You can choose 3 courses and a dessert, or a half-course in lieu of dessert. Definitely come hungry - you’ll eat like a king!
