The Meal
Thankfully, Sawyer and company are not sadists, and guests were treated to a four-course menu that deliciously illustrated the great versatility of pork, showcasing various cuts and preparations. The first course featured the pork (not) belly (aka shoulder) en papier, the aromatics released with the opening of the pouches to reveal an exquisitely tiered melange of flavors, the preserved citrus proving a succulent foil to the earthy grains and meat. Spring pasta with fettucini made by Ohio City Pasta, tossed with toothsome morel mushrooms, crisp fiddlehead ferns and rich pork bathed in a decadent butter-cheese sauce arrived second, followed by a nicely seared, pan-fried pork chop saltimbocca with sage, crisp country ham, creamy potato puree and red eye gravy. A hazelnut brownie alongside scoops of Columbus-based Jeni’s Splendid Ice Cream's bourbon buttered pecan with caramel. Not a bad way to spend a Sunday – or any day, for that matter.
The Chef School Series happens once per month at The Greenhouse Tavern. April is the "Best of the Greenhouse Tavern", May is "Foraging Forest Food", June is "Roof Top Grilling", and July is "Sustainable Seafood". For more information, call the restaurant at 216-443-0511. To view a photo gallery documenting the event, click here. [Photos by Sarah R. Sphar]
