{"id":106,"date":"2013-11-11T10:50:34","date_gmt":"2013-11-11T15:50:34","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=106"},"modified":"2022-05-11T05:51:19","modified_gmt":"2022-05-11T09:51:19","slug":"foraged-greens-young-pecorino-sardo","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/foraged-greens-young-pecorino-sardo\/","title":{"rendered":"Foraged Greens with Young Pecorino Sardo"},"content":{"rendered":"
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Foraged Greens with Young Pecorino Sardo<\/h2>\n
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When Jonathon Sawyer, the 30-year-old chef\/owner of downtown Cleveland\u2019s Greenhouse Tavern, admits, \u201cI tend to be a bit obsessive,\u201d it\u2019s hard to suppress a smile. Fixating on food and ingredients is common for great chefs, but Sawyer does it so cheerfully. Sawyer has made a name for himself with his approachable, French-inflected gastropub fare and his artisan food ethos. \u201cI grew up eating tomatoes from my parents\u2019 garden and home-baked bread,\u201d he explains. \u201cAnd I\u2019ve been inspired to source locally and sustainably by the chefs I\u2019ve worked with. But having my own kids really solidified that it\u2019s just the right thing to do.\u201d\n
\nThe restaurant he owns with his wife, Amelia, reflects this philosophy. One look at Sawyer\u2019s menu (which changes up to two items a week to keep pace with ingredients as they come into season), and it\u2019s clear that cheese is another of his passions.\n
\nBecause Sawyer looks for nearly any excuse to go hiking in the woods, he often features foraged foods on his menus. For this salad, he likes to use pungent wild garlic mustard. More readily obtainable substitutes include sorrel, red mustard, arugula, and rucola (wild arugula). To shave the young vegetables, use a sharp peeler or a mandolin.<\/div>\n
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Servings <\/span>4<\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
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VINAIGRETTE<\/h4>