Friday, March 23, 2012

Chef Jonathan Sawyer @ Harry's Pizzeria 4/4/12

I attended the last two dinners in Chef Schwartz's pop-up series over at Harry's Pizzeria and really enjoyed them.  Jonathan Waxman (Barbuto Pizzeria) and Marc Vetri both served outstanding meals to a packed house.  Next up is Jonathan Sawyer from The Greenhouse Tavern in Cleveland.  His restaurant menu sounds awesome and it looks like Miami is in store for another culinary treat.  I already purchased my seat.  See you there!

Jonathon Sawyer of Greenhouse Tavern in Cleveland, Ohio will be at Harry’s Wednesday, April 4!
Greenhouse Pizzeria will include four courses, wine & beer, and a party favor of Sawyer’s new house made vinegars for just $129.
Tickets are now on-sale here and read more about the collaboration on The Genuine Kitchen blog!

Greenhouse Pizzeria is coming to Harry's on 

Wednesday, April 4, continuing our chef pop-up series featuring some of Michael's favorite chefs cooking in our kitchen and completely taking over the menu for the night.  

After Gabrielle Hamilton, Jonathan Waxman, and Marc Vetri, Michael welcomes one of Food & Wine magazine’s 2010 Best New Chefs, Jonathon Sawyer to join us for a dinner celebrating his new housemade vinegars!  

The Cleveland, Ohio-based chef/owner of Noodlecat, Brick & Mortar, and Greenhouse Tavern ferments over 300 gallons at a time in his home basement, using them in nearly every dish at the restaurant and now beginning to roll them out in retail.  He’s also got his own wines and new private label beer with Pennsylvania’s Victory Brewery, with a new restaurant in the works paying homage to his wife's Italian roots.  Look for some of these goodies on Greenhouse Pizzeria’s menu, below. 

Guests will enjoy a welcome cocktail, hors d’oeuvre, four courses, wine and beer, and go home with a bottle of Tavern vinegar, with tax and gratuity all included in the ticket price of $129.

*This is an intimate venue with limited seating available, so claim your spot while supplies last*


Barrel-Aged OYO Negroni w/ blood OJ


Roasted Red Pepper & Rock Shrimp Toasts   virgin sauce & florida tomato

Bounty of Florida Veggies in Bagna Cauda  GHT pinot noir, GHT vinegar & buratta

Florida Octopus Pie  crema pazza, scotch bonnet vinegar & herbs

Insalata Bresaola  chicory, ricotta salata, salted cabbage & soviet dressing


Frutti di Mare en Cartoccio  cobia, littleneck clams, seaweed butter & hearts of palm


Pig Mittens  whole roasted pork shoulder porchetta-style, fennel, anise & “christmas pudding” mustardo


Turnips Apicius  raisins, garlic vinegar garum & 170 day aged khlii

The Whole Radish  lamb liver bottarga & florida oranges


Spumoni Panna Cotta

Our best from Michael and the team from Harry's! 

For more information on Harry’s chef pop-up dinners and the upcoming schedule, 

Harry's Pizzeria
3918 North Miami Avenue
Miami, FL 33127

No comments: