Jonathon Sawyer brings beef ribs to The Dish

James Beard Award winning chef Jonathon Sawyer has studied and worked all along the East Coast, but his heart was always in Cleveland. The chef returned to his hometown eight years ago and now has four restaurants in the city, including his flagship The Greenhouse Tavern, a French and seasonally inspired gastropub, and Noodlecat, focusing on ramen and local ingredients.

Here's how to make some of his signature dishes: Pea tar tar, summer beet salad with lemon poppy chobani yogurt and crispy super granola, beef ribs, foie gras steamed clams, bucatini all'Amatriciana, white coconut cake, and Trentina spritz to drink!

Pea Tar Tar

20 whole peas (schucked out of pods )

2 TBS pecorino Ramano cheese

2 TBS lemon juice

2 TBS olive oil (Italian first press)

2 ounces mint chiffinade

2 ounces cilantro chiffinade

1 TBS yuzu

1 TBS gen mai

Prep

1. With a meat grinder using the smallest dye grind the shelled peas

2. In a metal bowl add peas, olive oil yuzu, mint, cilantro, lemon juice

3. With a wooden spoon mix everything together, season with salt and pepper

4. Finish with Cheese and gen mai

Summer Beet Salad w/ Lemon Poppy Chobani yogurt & crispy super granola

Yields 1 entrée

Purchase and Plating

- 1 TBSP Lemon Poppy Seed Yogurt

- 6 Pieces Beet Jerky

- 6 Pieces Raw Candy Stripe Beet Slice

- 12 Pieces Hard cooked Peeled Quartered Golden and Red Beet (dressed in orange zest and juice, CPEVOO and salt and pepper)

- 3 TBSP Crispy Quinoa, Lentil and Walnut "Granola"

- 1TBSP Lightly toasted and cracked Poppy seeds to garnish

- 1 tsp Picked Thyme

- 2 TBSP Balsamic Braised Beet Greens (blanched, shocked and dressed with a dash of balsamic vinegar)

1. Paint a plate with yogurt, nest several piles of braised greens atop yogurt. Then place pieces of raw beet slice, blanched golden and red beets and beet jerky, alternating between the three, atop greens.

2. Garnish the lot with thyme and granola.

3. Enjoy!

Lemon Poppy Seed Yogurt

- 1C Chobani Full Fat Yogurt

- 2TBSP Buttermilk or Unflavored Kefir

- .5 Lemon Zest and Juice

- 1tsp CPEVOO

- 1/2 TBSP Bloomed mustard and poppy seed

(bring to simmer in water, allow to sit at room temp for a couple hours)

- 1tsp Fresh Horseradish

- 1tsp Fish Sauce or Worcestershire (depending on your lifestyle)

- dash Chili Sauce

- tt Salt and Pepper

● Combine in mixing bowl yogurt, kefir, lemon zest and juice, olive oil. Then add in remaining ingredients poppy seeds, mustard and poppy seed, horseradish, cayenne/Tabasco, fish sauce/Worcestershire and salt and pepper.

*CPEVOO = Cold Pressed Extra Virgin Olive Oil

Oven Crispy Ancient and Super Granola

- 1C Yellow Lentils

- 1C Quinoa

- 1/2 C Walnut halves toasted in salt, pepper, CPEVOO and Honey

(we have black and red in Ohio, but English is fine)

- tt Salt and Pepper

- Neutral Frying Oil (no nut oils)

1. Cook lentils and quinoa on separate trays yet similarly. In salted boiling water until fully cooked through.

2. Allow to cool while draining through a fine mesh sieve (the goal is to dry completely)

3. Season with salt, pepper and CPEVOO, then place in a well spaced single layer, on parchment paper, on a sheet tray in the oven at 375 degrees until crispy (15 - 25 minutes)

4. Toasted walnuts with dash of honey salt and pepper if not completed already. Can throw in oven on a separate trey, with the lentil and quinoa trays.

5. Let all cool and combine all three.

Beet Jerky

- 2 Large Red Beets (cooked all the way through slice 1/2 inch thick)

- 1C Soy

- 1C honey

- 1/4 C Neutral oil (no nut oils)

- 1C Beer or Cider vinegar

● Marinate beets in soy, honey, oil and vinegar for 2- 3 hours

● Strain beets and place in oven at 300 degrees for 20 - 25 minutes, turning periodically.

Beef Rib

This recipe is for 4 whole plates

Cure

2 c kosher salt
1 t TCM
1 T black pepper

Braising Liquid

5 carrots
4 whole onions
5 ribs celery
2 quarts red wine 1 g beef stock

Herb Sachet

4 bay leaves
4 sprigs thyme
2 sprigs rosemary 2 T peppercorns 1 t allspice

Purchasing and Prep

. 1) Begin by removing the ribs from the their packaging and

drying them off with a towel. Combine all the ingredients for the cure and thoroughly coat the ribs with cure. Cure ribs under refrigeration for a minimum of 48 hours. 


. 2) Remove the ribs from the cooler and sear in a roasting pan over medium high heat on the stove. Be sure to sear the ribs on all sides and get a fair amount of color. 


. 3) While the ribs are cooking, large dice the carrots, onions, and celery to make mira poix. 


. 4) Once all of the ribs have been seared, turn the heat down to medium and add the mira poix. Cook the mira poix until it has softened and taken on some color, about 20-25 minutes.

. 5) With the vegetable still in the pan, add the red wine and deglaze. Turn the heat up to high and be sure to remove any fond stuck to the bottom of the pan. 


. 6) Once the wine has almost completely reduced, add the beef stock. Add the beef ribs back to the pan, cover completely with water and add the herb sachet. If the ribs do not fit in the roaster completely covered with braising liquid, place into two smaller vessels. 


. 7) Bring the roasting pan back to a simmer, and cover with parchment first and then tin foil. 


. 8) Place in the oven to braise overnight at 250 degrees, upon arrival in the morning check to make sure the ribs are done before removing from the oven. If necessary continue to cook checking periodically until the meat begins to fall off the bone.

Foie Gras Steamed Clams

1 Tbsp. Grade A Foie Gras

½ cup Red Onion Brulee* or Caramelized Onion

16 pc. Mahogany Clams (Cherry Stones)

2 Tbsp. Butter

2 tsp. Sauternes Vinegar *

2 Tbsp. Water

The foie and clams is a super easy one-pot luxury, its just three steps.

1. Add raw foie gras, red onion brulee & Mahogany clams to a cold 4 qt. sauce pot turn the heat on medium and let them get to know each other.

2. After two minutes add water and vinegar recover pot.

3. Once clams are open, approximately 11 minutes finish with butter to emulsify.

Check seasoning, should not need any salt.

4. Garnish with rustic grilled bread and enjoy.

*To make red onion brulee

1. Season whole red onion aggressively with extra virgin olive oil and salt

2. Roast in oven at 350 degrees for four hours

*At the Greenhouse Tavern we make up to fifteen vinegars at a time, five of which are aged in oak barrels. Make sure to use the best vinegar you can afford.

Bucatini all'Amatriciana

Yield: 4 servings

1 pound bucatini

1 cup diced guanciale, pancetta or bacon

2 cups crushed tomatoes

1.5 cups grated pecorino cheese

1 tablespoon cold pressed, extra virgin olive oil

pinch of crushed red pepper flakes

How to:

1. Fill the pasta pot with water and season with salt until it tastes like saltwater. Bring to a boil over high heat. Add the bucatini and cook according to the package directions, until al dente. Drain and reserve .5 cup of the pasta water.

2. In a medium saucepan over high heat, combine the reserved pasta water and the guanciale. Cook until the water has evaporated, about 3 minutes, and then continue to saute the guanciale until lightly browned, about 4 minutes. Add the tomatoes and reduce the heat to simmer the sauce until the bucatini is ready, probably about 3 minutes.

3. Add the bucatini, with some water still clinging to the noddles, to the sauce and continue to simmer until the sauce sticks to the pasta, about 2 minutes. Remove from the heat and stir in the cheese, olive oil and red pepper flakes.

White coconut cake

This recipe is for 1 cake

Cake

2.5 cups cake flour

3/4 cup ap flour

1 tbsp baking powder

1 tsp baking soda

1 tsp salt

7 oz butter

1 oz coconut oil

1 3/4 cups sugar

1 vanilla bean scraped

1.5 cups cold water

3 egg whites (whipped to stiff peaks)

Sift all dry ingredients together. Meanwhile, cream butter, coconut oil, vanilla, and sugar.

Alternate adding dry ingredients and water, starting and ending with the dry. Fold in whipped egg whites. Pour into two greased 8 inch cake pans and bake for

25 minutes at 350 degrees. Once cool each cake is to be cut in half into two layers.

White chocolate coconut frosting

6 oz white chocolate

2 tbsp coconut oil

1.5 cups sugar

1/3 cup ap flour

1 cup milk

3/4 cup heavy cream

12 oz butter, room temperature, cut into 1/2 inch cubes

Melt white chocolate and coconut oil together and set aside.

Heat milk and heavy cream in a sauce pan over medium heat, whisk in sugar and flour. Stirring

Constantly cook until thickened (approximately 10-15 minutes). Pour

Mixture into stand mixer

And whip until cool.

Feed butter in a little at a time until fully incorporated.

Mix in white chocolate mixture.

If it is too loose place the frosting in the refrigerator for a few minutes.

Swiss buttercream

5 egg whites

3/4 cup granulated sugar

1/4 +2 tbsp brown sugar

1 tsp salt

1 pound butter, cut into 1/2 inch pieces

1 vanilla bean scraped

Combine egg whites, sugars and salt in a bowl over a double boiler. Heat until all sugar is dissolved.

Whip sugar/egg white mixture in stand mixer on high speed until the bowl is cool to the touch. Slowly add in butter and vanilla until incorporated.

Assembling cake

Start with one cake layer, add white chocolate coconut frosting, sprinkling sweetened coconut flake on top and then add another cake layer. Repeat and repeat again.

Frost the outside of the cake with vanilla buttercream and finish with sweetened coconut flake garnish.

Trentina spritz

1 part prosecco

1 part cappelletti

1 part club soda

Garnish with thin apple and/or orange slice

This recipe is the property of jonathon sawyer, restaurant trentina