Chefs Schwartz & Sawyer Pop a Cookbook Classics Dinner at Cleveland’s The Greenhouse Tavern

Falafel with tahini sauce & pickled red onions

We’re getting cozy up north!   After so much fun keeping our grills hot and bodies warm in Shaker Heights at Van Aken District’s December Chill & Toast holiday block party, Michael is heading downtown to pop a cookbook dinner with CLE’s host with the most — Chef Jonathan Sawyer!

Thursday, February 28 at 6:30 p.m., The Greenhouse Tavern throws it back welcoming the James Beard Award winning chef duo to cook from the delicious canon of classics that put them on the culinary map.  As always, expect some surprises from an evening with these two!  Tickets are now live here.

The Greenhouse lunch spread on our December visit.

In anticipation of their Cleveland restaurant openings, there’s no better way to get reacquainted with old standbys and meet some new favorites.  Seating is communal and first come, first served.  $100 tickets include the 3-course family-style menu and beverage below (subject to change), a cookbook to take home, and tax and gratuity.  Follow along as we share some of our crowd favorites leading up to the event at #MGFDCLE, some of which are bound for our opening menu in April!  Eat, drink, make friends and be merry.  And see you soon!

Welcome 

Bulletproof Manhattan
Beer Cocktail

Passed

Pan Fried Onion Dip with thick cut potato chips
Falafel tahini sauce & pickled red onion
Schwartz

Bessiere Omelette with house made semolina toast, local cheese & fine herbs
Crispy Confit of Chicken Wings with garlic, black garlic, roasted jalapeño, vinegar & apple
Sawyer

First

Tuna Conserva Salad with marinated vegetables, Rancho Gordo flageolet, red wine vinegar
Schwartz

Artichoke Boullibaise with leeks, dryed provencal olives, market fish, fennel & Absinthe
Sawyer

Second

Slow Roasted & Grilled Short Rib with cipollini onion, cress, romesco, smoked almonds
Schwartz

Wild Ohio Venison with salsa verde, spiced red wine, potato tarte & kale
Sawyer

Third

Chocolate Custard with candied orange rind, hazelnuts, crema
Schwartz

Apple Hay Ride with custard cake, ice cream, toasted pumpkin seeds & ohio apple brandy
Sawyer

To Drink
One white wine, one red wine and one beer
Poured all night long!

Take Home Gift!
A (one) signed (personalized on-site!) copy of the chef’s cookbook of your choice:

Michael’s Genuine Food: Down-to-Earth Cooking for People Who Love to Eat by Michael Schwartz

House of Vinegar: The Power of Sour, with Recipes by Jonathon Sawyer

Never out of style – Chef’s Slow Roasted Short RIb!

Once Upon a Cocktail: Throwing Back a Classic Exercise to Suit Both Enthusiast & Curious Barflies

With respect to those that came before, and laid the groundwork for what a House Cocktail is all about and how it comes to be, we present the classics. New to the Michael’s Genuine bar, a devotion to the old standards that never go out of style and always inspire our creative juices.  Beginning today for the immediate future, enjoy our roadmap to explore them with Gabe Urritia of @spiritedmiami and our #mgfdbar team.  You’ll find a portrait shot on-site for Instagram and why you should care according to people and cocktail books we trust in the caption, from origin myths to the specialness that makes them memorable.

The first sip is one familiar in name but an outlier perhaps as a go-to.  Rolls off the tongue smooth but maybe has fallen out of favor.  From now on that changes, at least for me.  I’ve come upon an unlikely new favorite. “Sin azucar” for cafe con leche fix in the morning, but not so after 5pm.  The Sidecar effectively delivers a balanced tangy punch because it’s deeply dusted in sugar.  No longer are rims reserved for salt in my book.  Cheers to that!