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|Celebrating the Farm-to-Plate Movement at Cleveland's Greenhouse Tavern|
|Written by Ann Shepphird|
As Ohio's first certified green restaurant, Cleveland's Greenhouse Tavern is adding a new dimension to the city's increasingly sophisticated food scene. Owners Chef Jonathan Sawyer and Amelia Zatik-Sawyer have not only incorporated eco-friendly elements (including a rooftop herb garden, composting and using recycled products) into the restaurant and but have also partnered with a number of local farmers, including Thaxton's Organic Garlic in nearby Hudson. Their strongest ties are with The Chef's Garden in Milan, Ohio, and its charity, the Culinary Vegetable Institute, which brings chefs and farmers together to "share knowledge, experiment and discover techniques for growing and preparing the most flavorful varieties of vegetables in the world."
Chef Sawyer recently provided the meal for the institute's monthly Earth-to-Table dinners (above) and also launched a new spring menu at The Greenhouse Tavern, which includes ramp-wrapped local asparagus, Cleveland greenhouse arugula salad and three onion risotto. Also on the new menu is a goat-cheese morel raviolini that Chef Sawyer was kind enough to provide the recipe for. (Click "read more"). Enjoy!
Goat Cheese & Morel Raviolini
1. Combine 00 flour and semolina flour in a food processor, add yolks one at a time, combining thoroughly each time. While mixing drizzle in olive oil and water. Pulse until combined. Roll dough onto floured surface and knead for about 5 minutes, until soft and springy. Let rest 30 minutes.
Recipe is the property of Chef Jonathon Sawyer.