Jonathon Sawyer and his team at the Beard House
Tartare ’n’ Chips with Stadium Mustard, Fresno Chilies, Potato Soufflé, and Beef Hearts
Aged Duck Daube and Zampone with Foie Gras en Gelée
Red Beets with Boudin Noir, Avocado, and Red Wine Vinegar
Vitello Tonnato with Crispy Preserved Lentils, Wild Ohio Ramps, Veal Sweetbread Sauce, Capers, and Hamachi Cheek, Tail, and Belly
Scallop Salad with Radishes, Citrus, Coriander, and Scallop Bottarga
La Pajata alla Romana with Soft-Set Goat Cheese, Goat, and Red Winter Wheat Paccheri Pasta
Pot-au-Feu with Beef Yorkies, Roasted Ohio Carrots, Salsa Verde, and Beef Cheeks, Tendons, Tongues, Tails, and Bones
Illegal Cheese with 24K Gold Leaf Honey
Peanut Bavarois with Caramelized White Chocolate Caramel, Chicken Skin–Parsnip Crumble, Cocoa Nibs, and Dehydrated Milk
Dinner

Fifth Quarter

Award Winner

Jonathon Sawyer

The Greenhouse Tavern, Cleveland

Since opening the Greenhouse Tavern in 2009, cutting-edge chef Jonathon Sawyer has launched several critically acclaimed ventures, including a noodle joint, a vinegar company, and a pretzel shop. But nowhere is the JBF nominee’s culinary talent and inventiveness on greater display than at dinners like this one: a magnificent homage to “fifth quarter” meats and cuts.

Event photos taken by Krishna Dayanidhi. 

MENU

  • Hors d’Oeuvre

    • Barbecued Chicken Tuchus with Two-Year-Aged Espresso Stout, Smoke, and Scallions
    • Tartare ’n’ Chips with Stadium Mustard, Fresno Chilies, Potato Soufflé, and Beef Hearts
    • Aged Duck Daube and Zampone with Foie Gras en Gelée
    • Red Beets with Boudin Noir, Avocado, and Red Wine Vinegar 
    • Marie-Pierre Manciat Crémant de Bourgogne NV
    • Moby Dick Cocktails
  • Dinner

    • Vitello Tonnato with Crispy Preserved Lentils, Wild Ohio Ramps, Veal Sweetbread Sauce, Capers, and Hamachi Cheek, Tail, and Belly
    • Nicolas Carlin Manoline Sancerre 2012
    • Scallop Salad with Radishes, Citrus, Coriander, and Scallop Bottarga
    • Domaine Laffourcade Savennières 2010
    • La Pajata alla Romana with Soft-Set Goat Cheese, Goat, and Red Winter Wheat Paccheri Pasta 
    • Bertrand Galbrun Chatrois Bourgueil 2010
    • Pot-au-Feu with Beef Yorkies, Roasted Ohio Carrots, Salsa Verde, and Beef Cheeks, Tendons, Tongues, Tails, and Bones
    • Château Lacapelle Cabanac Cahors Tradition 2011
    • Illegal Cheese with 24K Gold Leaf Honey
    • Château Richard Saussignac 2008
    • Peanut Bavarois with Caramelized White Chocolate Caramel, Chicken Skin–Parsnip Crumble, Cocoa Nibs, and Dehydrated Milk
    • Organic and sustainable European wines generously provided by Langdon Shiverick Imports.

 

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Thu, 05.09.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

February 2016

S M T W T F S
31
1
2
3
4
5
6
 
Splash of Winter Rosé Mon, 02.01.2016
 
Five-Star Winter Elegance Tue, 02.02.2016
 
Beard on Books Wed, 02.03.2016
 
Salmon Seduction Wed, 02.03.2016
 
Flavors of Veneto Thu, 02.04.2016
 
Maui, HI Fri, 02.05.2016
 
San Diego Hot Spot Fri, 02.05.2016
 
Maui, HI Fri, 02.05.2016
 
Luxurious Kaiseki Sat, 02.06.2016
 
7
8
9
10
11
12
13
 
 
Mardi Gras Mystique Tue, 02.09.2016
 
Feast of the Senses Wed, 02.10.2016
 
Pocono Mountain Retreat Thu, 02.11.2016
 
Southern Social Fri, 02.12.2016
 
14
15
16
17
18
19
20
 
 
 
New Orleans Charm Wed, 02.17.2016
 
The Art of the Chef Thu, 02.18.2016
 
Rustic Italian Fri, 02.19.2016
 
Neighborhood Gem Sat, 02.20.2016
 
21
22
23
24
25
26
27
 
Toast of Montauk Wed, 02.24.2016
 
New-School Italian Thu, 02.25.2016
 
Beetlebung Farm Supper Fri, 02.26.2016
 
 
28
29
1
2
3
4
5
 
Bold Asian Flavor Mon, 02.29.2016
 
 
 
 
 
 
JBF Kitchen Cam