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Walleye Pike Quenelle with Tomato Coulis and Fresh Mozzarella
Jonathon Sawyer, the 30-year-old chef/owner of downtown Cleveland’s Greenhouse Tavern, introduces his recipe for walleye pike quenelle. In the French classical tradition, quenelles are small dumplings made from poached meat, poultry, or fish. Formed using two spoons, they have a distinctive oval shape. Sawyer likes to use local walleye pike in his quenelles, but you […]
Foraged Greens with Young Pecorino Sardo
When Jonathon Sawyer, the 30-year-old chef/owner of downtown Cleveland’s Greenhouse Tavern, admits, “I tend to be a bit obsessive,” it’s hard to suppress a smile. Fixating on food and ingredients is common for great chefs, but Sawyer does it so cheerfully. Sawyer has made a name for himself with his approachable, French-inflected gastropub fare and […]
Stinky Cheese Omelet with Herb Topping
Jonathon Sawyer frequently changes the cheese in this stinky cheese omelet, but of Époisses he enthuses, “I love you, my fav-fav-favorite cheese!”
