Fun Slurping Noodles Slowly at Noodlecat

All of the soggy weather we've had lately in Northeast Ohio has left me hankering for a steaming bowl of noodles. One of the first scenes of my favorite food movie, Tampopo (which is a Noodle Western), begins in the rain. And so, it was perfect timing that Slow Food Northern Ohio decided to offer a slurpilicious dinner on October 13 at Jonathon Sawyer's new Noodlecat restaurant in downtown Cleveland, just around the corner from his delicious Greenhouse Tavern.

We began with a platter of house made pickles, served family style.

Items included pickled onions and green tomatoes, hot Hungarian pepper slices, beets, turnips, slices of Asian vegetable (was it wintermelon or bittermelon?), ginger (my favorite item, at the center of the platter), sliced egg (next to the ginger) and cucumber.

Two more appetizers would be served family style:

Broiled Rice Balls with Market Spices and Mushroom Infusion with Sesame Oil Dipping Sauce

This time-honored Japanese technique for using up yesterday's rice delivered crisp texture, simple but tasty flavors, and a big hit of umami from the mushroom creme dollop up top.

Chickpea-Stuffed Gyoza w/Chef's Garden Vegetables and Soy-Vinegar Dipping Sauce

When Chef Brian Reilly told us that the filling was chickpea, I almost didn't believe him. It was that good.

Bob and I both selected the same entree from the three choices on the menu: Pork Miso Ramen with roasted Ohio pork, miso, scallions and greens.

The noodles, jointly developed by Chef Sawyer and his team and Ohio City Pasta, which handles production, were pretty darn close to  noodles I've enjoyed before in Asia and New York. The broth was deliciously porky but balanced by the miso without being overpowered by it. My only disappointment was that the bowl did not come to the table steaming hot as it should have. But it was still delicious, and I can't wait to return to Noodlecat for another ramen (or udon or soba) fix. 

We also enjoyed the company of other supporters of Slow Food's mission to encourage local and sustainable eating. Joining us at our table was Ed Butdorf, the self described "Director of poultry relations at Happy Chix Farms." Though we have not sampled his products (including chicken, duck and rabbit), I've heard nothing but great things about them - if you are interested in trying them, contact Ed through the Happy Chix Facebook Page and he'll fix you up - he delivers to several Cleveland-area restaurants regularly and will happily meet you on those journeys!

Fun playing with ramen in Cleveland - Noodlecat satisfies the craving.

Fun With Slow Green Food for Bastille Day at the Geenhouse Tavern

It never ceases to amaze me - what an amazing spread Chef Jonathon Sawyer and his crew of Cleveland Chefs put on for his annual Slow Food benefit. It is impossible to even taste a little of everything - there is too much, and it is all so good. But taste we did, last Monday, July 13 - one day before Bastille Day (to accommodate the Chef's "Iron Chef" taping schedule (Jon is a sous chef for Iron Chef Michael Symon), which would bring him to NY on the actual Bastille Day date). And the wonderful wines by Bill Barefoot of 55 Degrees - just perfect.

Though I did my best to identify the creator of each item - I missed a few. Please feel free to fill in, in the Comments, anyone or anything I miss below.


Crepes on the Patio

As we walked up a few minutes before the official start time of 6pm, we saw Bob Holcepl's crew from Crepes Deluxe already busily at work making fresh crepes. Alas - this was one of the only items I did not taste - I simply ran out of room. But Bob and Edsel both raved about theirs!


What Was I Thinking, to Not Taste These!


Baguettes from On the Rise Bakery

Chef Jonathon welcomed each diner with a baguette - by the end of the evening, the Chefs were dueling with them! And perfect, they were, to accompany the goodness!

I walked around the room to take the first batch of photos, without tasting.


Corn Cakes & Berries

Not sure who made these - they were right next to a savory, but were a little sweet. Lovely!


White Salmon Mousse Topped With Pork Fat


Rilettes - I Believe it Was Pork

And I think these two amazing dishes were from Zach Bruell of Parallax, L'Albatros and Table 45.


Stuffed Mushrooms

Which I foolishly passed on - I should have at least tasted the stuffing (I don't care for mushroom meat)! I believe that these came from Chef Dave Eucke, Chef d'Cuisine of L'Albatros.


Blurry Tomato-Cheese Crostini

Made by GHT - a delightful canape!




Cheese and Accoutrement From The Baricelli Inn

There is no better cheese monger in Cleveland than the Minillo team! Chef Paul's son, Chef John Minillo, was on hand to explain and serve the cheeses. The ones I tasted were simply fabulous, and well accompanied.



I loved these little sandwiches even though they had bits of pickle in them - just superb! Not sure who made these - was this Eric Lascher's contribution?


Charcuterie and Kraut

I joked with Chef Greg MacLaren, author of this dish, that I couldn't even look at this, let alone eat it - we'd served over 400 pounds of kielbasa and kraut at the American Mensa AG event a week earlier - but this dish was magically delicious!




Bone Marrow Stuffed Potatoes - Greenhouse Tavern



These were not only delicious, but wonderfully playful in the presentation!


Pork Belly, Blini, Watermelon

A delicious bite from Chef Kurt Steeber of Boulevard Blue. Betcha can't eat just one!




Chicken Liver and Cognac Pate

This tasty treat was delivered by Cleveland Magazine's own Laura Taxel.








Sausage Toulouse Style with Mustard and Toast

This amazingly delicious bite came courtesy of Moxie's Executive Chef, Jonathan Bennett.


Raw Bar with Horseradish Vodka and Dipping Sauces

This bit of loveliness came courtesy of GHT - succulent oysters, pristine small shrimp, and mussels I did not taste. The accompaniments were amazing, as always.



I tasted this expecting clam - but it wasn't. Chef Jonathon said it was escargot - what a clever treatment for a snail-a-phobe like me! Very, very tasty.



This delightful beef dish was provided by Chef Scott Popovich of Certified Angus - yummy!


Beef Shortrib Sliders with Gruyere Cheese

As usual, Chef Rocco Whalen of Fahrenheit knocked it out of the park!


Tea Hills Pork

If I was forced to pick a "favorite" (a formidable task, indeed, this night) - this would have been it. Exquisite meat, exquisitely prepared by Chef Mike Nowak of Bar Cento. Bravo!


Four Varieties Charcuterie

It was so good to see Chef Dante Boccuzze in the house! His amazing sausage was as good as ever - I actually liked the pepperoni (and I'm not a pepperoni kinda gal). Please - Chef Dante - open your new restaurant soon!


Clams in Foie Gras Sauce - GHT

Heaven on a plate.



Fried Gnocchi Wrapped in Lardo - GHT

I actually preferred this dish with the house-made prosciutto. But that's just me.

As amazing as this groaning board of goodies was - other bites periodically emerged from what I believe was the GHT kitchen; I don't know if any of the guest chefs were involved in these:


Vichyssoise

Simply yummy.


Rosemary Garlic Frites with Aoli



Sawyer signatures, perfectly executed.



This lovely bite of fish in Buerre Blanc was served to the tables - sorry, I forgot which fish - but it was sustainable, pristine and most delicious.


Peach & Cherry Claufutis with Custard and Whipped Creme infused with Black Pepper

My description does not begin to do justice to this amazing concoction from Chef Steve Schimoler of Crop Bistro. An amazing combination of sweet and savory - my only regret was that I treated it as a sweet and didn't sample it until almost the end. My loss - the pepper-infused creme was fantastic, and perfectly complimented the sweets below it.



As we reached the end - the Chefs, Servers, and others who contributed to the evening gathered on the stairs to pull the winning raffle ticket (the contest benefited our local Slow Food Convivium), and to receive a well deserved round of applause!

I do not have photos of Jenni's Ice Cream - but wish I did - I'm not a big sweets eater, but the Violet Ice Cream and the dark chocolate were both amazing (thank you Tom Bauer!). GHT provided a couple of Pastry Chef Keri Garcia's signatures - but since both had coffee flavors, I had no trouble turning them down (and I needed to, because I was seriously full by the time they were served). An espresso mousse, and a coffee custard, were both enjoyed by those of the attendees who weren't already stuffed. I did very much enjoy (a couple of days later) the individually wrapped cookies available to each diner as they left - stuffed with chocolate and nuts - simply wonderful!

Alan Glazen of Erie Island Coffee provided the java to those who partake, and the coffee drinkers seemed very happy.

Every year, this event gets better and better - I can think of no better reason to become involved with Slow Food than to get to know the people behind events like these. As my dear friend Harry Chapin (who died 28 years ago today) frequently channeled Pete Seeger - being involved with causes like Slow Food keeps you connected to the live hearts, the live souls, the live minds. "Well if a man tried, to take his time on Earth, and prove before he died, what one man's life could be worth - well I wonder what would happen to this world." [I Wonder What Would Happen to This World, (c) Harry Chapin]. Just don't forget to play with your food.

Fun Playing with Foie Gras Clams

Saturday evening, Greenhouse Tavern co-owner Amelia Zatik Sawyer invited Columbus and Cleveland-area women bloggers to join her for a happy hour at the Tavern. I could not pass up the opportunity! A small group of us enjoyed fabulous appetizers, amazing desserts, and the pleasure and support of one another's company. And, I tasted one of the most amazing dishes I have ever encountered. So good, I don't care if the stains don't come off of my sweater!

We were started with the beautiful On the Rise bread and Pork Rilettes, which we'd enjoyed on our last visit Friday June 5. Also appearing was the lovely House Made Fromage Blanc w/ thyme & grilled bread, which appears in my prior Greenhouse Tavern posts. The next dish up combined the best of two other Greenhouse dishes: the Organic American Prosciutto and the Parisian Gnocchi.



Yup. Those amazingly light and tasy gnocchi are battered and fried, then wrapped in proscuitto.





Next up, a new "First" on the menu:

Roasted Marcona Almonds w/ dry olives & sea salt

Oh, my. Think peanuts and raisins - kicked up lots of notches! The almonds are gently candied, and the dried olives evoke raisins, but have a unique and irresistible flavor.



Next up, another new item:



This item featured mushrooms sauteed with swiss chard in an amazing - glaze? I hesitate to call it a sauce, because it was so very sublte, but it married the mushroomy essence (which I do like, even though I can't countenance the texture of mushrooms) to the vegetable with delicious results.

Crispy Chicken Wings w/ jalapeño, scallions & garlic

Of course, the secret ingedient that makes this dish so irresistable is the duck fat in which the wings are fried. Yum.

We were feeling pretty happy by this point - lovely food, great company, and several glasses of the house-made Port Punch, which is sort of like a sangria - but better (sorry, no photo this time).

Amelia had already asked the server to bring up some dessets - but then this plate appeared. This plate appeared and my life was changed. Chef Jonathon - I don't know how you thought this dish up - but - THANK YOU THANK YOU THANK YOU.

Foie Gras Steamed Clams w/ mahogany clams, butter & grilled bread





Forget everything you know about foie gras. This is an alchemy that will leave you wanting more - or at least, a loaf of crusty bread to soak it up! I brought my empy clamshell to my lips to get every drop of this amazing elixer, and it dibbled down my front. I could care less if the stain ever comes out - it was sooo worth it!!

This last dish actually left us all pretty sated - but Pastry Chef Kerry Garcia had other ideas! She appeared with a dazzling array of tasty sweets.


Cookies!

These warm cookies, redolent of peanut butter, butterscotch, and other sweetly tantalizing flavors, were wonderful!




Chocolate Chocolate Truffles, Farmers' Market Strawberries, Housemade Hazelnut Brittle

I think we all agreed that this plate was our favorite. Deeply chocolately and not sweet chocolate surrounded a sweet middle and married exquisitely with the berries. And the brittle offered amazing taste and texture without challenging my dental work!

Pot of Chocolate Mousse For Two w/ white chocolate cardommon truffle & hazelnut montelimar

I believe I have the description correct. My only complaint arises from my particular palate - too much coffee flavor. If you like coffee flavor - you will love this, because the textures and tastes are otherwise divine!

Flaky pastry, fresh berries, sweet sauce - we loved it!



Another berry-centric, creamy, luxurious dessert. We approved of this one, too!


Fresh Plum Clafoutis

We had tasted this on our last visit - freshly made, warm and soothing - a perfect dessert.

As wonderful as the desserts were - I could not get my mind off of the Clams in Foie Gras Sauce. I may never look at clams the same way again - Chef Jonathon - you've spoiled me!! But I had fun playing with it, that's for sure! And that is what it is all about - thank you Amelia for setting this terrific gathering up.