Chef Jonathon Sawyer | Recipes

Chef Jonathon Sawyer, The Greenhouse Tavern, Noodlecat, Tavern Vinegar Co., Vinegars, How To Use Vinegars, Tavern Vinegar Co. Craft Beer Vinegar, Asparagus, Foraged Greens, Turnips Apicius, Turnip Tops, Beef Fat, Tavern Vinegar Co. garlic beer garum, Food Recipes, Chef’s Recipes, What To Eat

Two recipes using Tavern Vinegar Co. vinegars from chef Jonathon Sawyer of The Greenhouse Tavern and Noodlecat in Cleveland, OH.

This past May, James Beard nominated chef Jonathon Sawyer was hit by a Cleveland city bus while cycling to work. The local news reported the accident and saying Sawyer was recovering. “I am not recovering, I’m working.” tweeted Sawyer. “Cleveland Rocks!” Mario Batali tweeted back to him. It’s just this get-up-and-go, full-steam ahead approach that has made Sawyer one of the most respected chefs in the country, especially amongst his peers.

Chef Sawyer was named one of Food & Wine Magazine’s Best New Chefs in 2010, nominated for the Best Chef: Great Lakes James Beard Award in 2013, and his Cleveland restaurant, The Greenhouse Tavern, was honored by Bon Appetit Magazine as one of the Best New Restaurants in the United States. Before he moved back to his hometown, he worked at The Biltmore Hotel in Miami and alongside chef Charlie Palmer at Kitchen 22 in New York. He was also the chef de cuisine for Michael Symon at Parea in Cleveland.

Chef Paul Kahan, of Publican, Blackbird and Avec in Chicago, recommends Sawyer’s cooking praising the whole roasted pig head at The Greenhouse Tavern.

We chatted with chef Sawyer about his goal of improving stadium food, why he’s passionate about vinegar and the best places to eat, drink and shop in his hometown, Cleveland.

Turnip Apicius

Recipe courtesy of chef Jonathon Sawyer, The Greenhouse Tavern

Yield

Serves 1

Ingredients

- 1 bunch turnips w/ tops attached

- ½ cup Tavern Vinegar Co. garlic beer garum

- Khlii, or substitute lard

- ½ cup golden raisins

- 1 cup water

- 1 teaspoon salt

- 1 lemon, zested

Khlii

- 6 oz aged beef fat

- 1 oz salt

Directions

1) If making your own Khlii, cure the fat with salt, and freeze it. Put the meat grinder and medium die on ice to keep it cold as you grind the far. Once all fat is ground, whip it in the mixer until emulsified. Place in a mason jar, seal tightly and let sit in refrigeration for 3 months.

2) Take the raisin and cover at room temperature with 1 cup of water (they will rehydrate and become plump.)

3) Cut the turnip tops in quarters and blanch in boiling salted water until they have wilted just a bit but still have some bite (30 to 35 seconds.)

4) Shock the greens in an ice bath so they keep their color and luster.

5) In a medium sauté pan add 2 tablespoons of khlii and heat it to its smoke point.

6) Add the quartered turnips and caramelize.

7) Once they begin to get some nice color, add the garlic beer garum and simmer for about 2 minutes.

8) Toss in your blanched turnip tops and plumped raisins.

9) To finish, add some lemon zest and bread crumbs.

PRINTER FRIENDLY

Foraged Greens with Asparagus & Young Pecorino Sardo

Recipe courtesy of chef Jonathon Sawyer, The Greenhouse Tavern

Yield

Serves 1

Ingredients

- ½ cup shaved young spring asparagus

- 2 cups chopped foraged greens (such as garlic mustard, dandelion, or miner’s lettuce)
- ½ cup soft herbs (such as cilantro, tarragon, chervil, ramp leaves, Italian parsley, mint, celery leaf, or chives)
- 1 tablespoon coriander seeds, cracked
- ¼ cup shaved young Pecorino Sardo

Vinaigrette

- 2 tablespoons cold-pressed extra-virgin olive oil
- 1 teaspoon Tavern Vinegar Co. Craft Beer Vinegar
- ½ teaspoon pumpkin seed oil
- Juice and grated zest of 1 lemon
- Kosher salt, to taste
- Freshly ground black pepper, to taste

Directions

1) In a small bowl, whisk together all the vinaigrette ingredients, adjusting seasonings to taste.

2) In a large bowl, combine the shaved asparagus with the vinaigrette and toss to coat.

3) Set aside for 5 to 15 minutes to develop a quick pickle.

4) Add the greens, herbs, and cracked coriander.

5) Gently toss with your hands to combine. Season to taste with more salt and pepper.

6) Garnish with the shaved Pecorino and serve immediately.

PRINTER FRIENDLY

Chef Jonathon Sawyer | Recipes

June 18, 2013

Recommended By

- Chef Brad Farmerie

- Chef Paul Kahan

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