I’ve been loving Jonathon Sawyer‘s Greenhouse Tavern in downtown Cleveland recently and after a joyous meal there not too long ago Donna asked to hang out and shoot.  She’ll be posting a gallery soon but the above is of one of my favorite dishes to eat, period. I can almost never help myself from ordering it when I see it on the menu. It’s also something that’s inexpensive and great to serve at home, and easy if you have a grinder (or a sharp knife—some of the best tartare I’ve had is roughly chopped beef).  Chef Brian Reilly (pictured above) made it for us the other day. Greenhouse grinds beef tenderloin to order with an old fashioned hand crank grinder, seasons it with salt and pepper and olive oil, puts a soft poached egg on Read On »

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It is grilling and bbq season. Check out these 5 inspired and flavor packed sliders, via WSJ

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Old cookbooks are a window to the past.  See show how people selected the type of animal they ate versus what we do today, via the Atlantic.

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Economic development is linked to an increase of meat consumption.  Here is a steer graph showing counties that eat meat, via Good.

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