He's Got No Beef 

Jonathon Sawyer goes meat-free at the Vegetable Institute

It's hard to imagine a more carnivorous chef than Jonathon Sawyer of Greenhouse Tavern. But for his first-ever Earth to Table dinner at the Culinary Vegetable Institute in rural Milan, Sawyer is going meat-free.

Founded by Farmer Lee Jones in 2001, the Institute is dedicated to fostering relationships between farmers and chefs. Another of Jones' creations, Chef's Garden, is internationally renowned for its specialty and heirloom vegetables.

"As a huge fan and friend of Farmer Lee Jones and the Culinary Vegetable Institute, I am always thrilled to work together," says Sawyer.

"I am so excited to be doing my very first Earth to Table dinner on the farm — and I am even more excited to be going vegetarian!"

Set for Saturday, September 24, the multi-course meal will be inspired by French and Japanese dishes served at Greenhouse Tavern and at Sawyer's newest restaurant, Noodlecat. Chef Brian Reilly and pastry chef Matt Danko will be on hand.

On the menu: radish and chickpea gyoza, soba dori with matsutake mushrooms, miso-roasted vegetables, a tsukemono pickle sampler, and "Goober" donuts with peanut butter and housemade jelly. Tickets are $75 per person, plus tax and tip. Reservations are required at 419-499-7500.

Food for a cause: This year's Flavors of Northeast Ohio, the culinary fund-raiser for the American Liver Foundation, will take place Monday, September 26, at the Cleveland Marriott Downtown. As in previous years, each table of 12 guests will be paired with a single chef, who will prepare a multi-course meal tableside. This unique format is a welcome departure from the plate-juggling and line-waiting demanded by the usual tasting-station arrangement.

Culinary co-chairs Jeff Jarrett (AMP 150) and Adam Bostwick (Melange) have assembled a talented crew of nearly 20 chefs that includes Matthew Anderson (Umami), Dante Boccuzzi (Dante), Michael Nowak (Bar Cento), Matthew Mathlage (Light Bistro), Jill Vedaa (Rockefeller's), Walter Hyde (Fat Casual BBQ), Scott Kim (SASA), and Lanny Chin (Market Café and Wine Bar).

The night kicks off at 6 p.m., Individual tickets are $200. To learn more, call 646-737-9426 or visit liverfoundation.org/flavorsofnortheastohio.

Hot Dawg: Browns fans who happen to be sushi fans (there are some, right?) can now get their fix during TV timeouts thanks to Sushi Rock. Available at two sushi bars located in the North and South Clubs of Cleveland Browns Stadium, Sushi Rock is the only local restaurant with a presence inside the gates. While there, fans can devour their favorite players — in sushi roll form, that is. Scott Fujita, Peyton Hillis, Chris Gocong, and Alex Mack all have special rolls named after them.

Sushi Rock (sushirockohio.com) can also be found at 1276 West Sixth Street in the Warehouse District and 2101 Richmond Rd. in Beachwood.


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