Parker Bosley Pop-Up Dinner to Take Place in Historic Franklin Castle


It’s been seven years since Parker Bosley closed his eponymous Ohio City eatery Parker's New American Bistro, seven years since he’s cooked restaurant-style food in a restaurant-style setting. Sure, as Chef in Residence for Fresh Fork Market he still cooks plenty, but most of that cooking is demonstrational classes for large groups.

That streak will end on Saturday, October 18, when Fresh Fork presents Parker's New American Bistro Pop-up, a revival of some of Parker's favorite dishes from his career in food. What’s more, the intimate dinner for 35 will take place in one of Cleveland’s most infamous structures: the Franklin Castle in Ohio City.

“I started to think about how enjoyable it would be to prepare more traditional things that were popular in my restaurants 10 or 15 years ago,” explains Bosley. “Today, food has gotten really complex in restaurants. This food will be plain and simple, focusing on the integrity of ingredients.”

The sit-down, multi-course meal will include onion Roquefort torte, French country terrine, turnip soup, vegetable puffed pastry, lamb two ways and apple tart. All of the dishes, notes Bosley, were served at one point in time at his restaurants. Beverage pairings will be included.

As pleasurable as the food and drink will surely be, the setting promises to give it a run for its money. Built in 1881, the Queen Anne Style Franklin Castle (4308 Franklin Boulevard) has a long, storied and sordid past. New owners are in the process of renovating it for both private and public use.

“We were looking for a really cool venue, we reached out to the new owners and they immediately agreed,” explains Fresh Fork founder Trevor Clatterbuck. “The new owners are architectural historians who are excited to show off their plans for the space.”

Tickets, which are sure to sell out quickly, are $100 each. The event page can be found here:

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About The Author

Douglas Trattner

For 20 years, Douglas Trattner has worked as a full-time freelance writer, editor and author. His work on Michael Symon's "Carnivore," "5 in 5" and “Fix it With Food” have earned him three New York Times Best-Selling Author honors, while his longstanding role as Scene dining editor garnered the award of “Best...
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