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Lunch with Pollan, Part Two: Hopeful Words
Dan Moulthrop, a former journalism student of Michael Pollan, interviewed the writer before a sold-out crowd at the Ohio Theater last week. I asked Dan, Curator of Conversation at The Civic Commons, a Knight Foundation project to use new media and emerging technologies to strengthen civic engagement, for his thoughts on Pollan's visit. —M.R.
by Daniel Moulthrop
I woke up this morning from a dream in which I'd taken Michael Pollan to the West Side Market. It's just an echo of his Monday visit, and a remnant of a strong desire the Cleveland ambassador in me had to show him both that place and the Ohio City Farm.
Here's my big takeaway from Monday night: The food system I grew up with is not ...
Posted in aromatics, Food Adventure, Food Writing, Guest Post Also tagged Daniel Moulthrop, Joel Salatin, Michael Pollan, Ohio City Farm, Vinegar, west side market, Will Allen Comments closed
Lunch with Michael Pollan:
Two Words of Warning
On Monday, Writer’s Center Stage and Cuyahoga Public Library brought Michael Pollan to Cleveland to speak. He happened to be free for lunch and seemed delighted to be taken to The Greenhouse Tavern (above, photos by Donna Turner Ruhlman), for a taste of fall.
Pollan, who lives, teaches and writes in Berkeley, CA, is tall and lanky, bobs his head a lot, smiles easily, and is engaging in conversation. He was for years a magazine editor in New York, and left full-time employment with no small amount of anxiety to complete his first book. His second book had mediocre sales, he noted (I read it long ago, excellent book). The Botony of Desire faired better, but it was The Omnivore's Dilemma that transformed him from non-fiction author and ...
Posted in chefs, Farming, Food Politics, Writing Also tagged agribusiness, Jonathon Sawyer, Michael Pollan, US Farmers & Ranchers Alliance Comments closed
The Greenhouse Tavern
Restaurants have flourished in Cleveland over the past decade. Michael Symon's places are nationally know; Donna and I had a great summer meal al fresco at Doug Katz's Fire Food and Drink on Friday (does the best brunch in Cleveland, too), finally got to eat some great food truck food last night from Chris Hodgon, and the place that makes me so happy these days: The Greenhouse Tavern. They hand grind beef to order for tartare, roast chickens en croute, serve humble clams with snooty foie gras, and roast whole hogs heads and serve them on the bone. Defiant cuisine in a meat-and-potatoes I-want-my-burger-well-done town. Or used to be. No longer. Thanks to everyone mentioned here, and the too many ...
Posted in chefs, Donna Turner Ruhlman Photography, Restaurants Also tagged Cleveland, donna turner ruhlman photography Comments closed
How to Make Steak Tartare
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 ...
Posted in Appetizers, Beef, Butchery, chefs, Restaurants Also tagged Brian Goodman, Brian Reilly, Cleveland, Jonathon Sawyer Comments closed
Serving Foie Gras At Home
Foie gras has a reputation for being fancy. Many don't understand what it is. When I served my dad a seared slice of foie gras, the liver of a fattened duck, he looked at it surprised. "I thought foie gras was pâté," he said. Often foie gras is made into a pâté, but not always. Foie gras can be sliced and seared in a very hot pan, no oil, crisp on the outside, molten within. It can be roasted whole. Or it can be made into a torchon as Bob del Grosso described on Monday, with a product he and Chef Pardus developed for Hudson Valley foie gras, and served cold. Either ...
Posted in Appetizers, Charcutepalooza, Charcuterie, Donna Turner Ruhlman Photography Also tagged A Hunger Artist, Bob del Grosso, Hudson Valley Foie Gras, serving torchon at home, torchon Comments closed
Achatz: Life, On the Line
Two very good memoirs have been published by chefs I admire and whose food I have eaten many times with great satisfaction, though the experiences are wildly different. Gabrielle Hamilton, chef of Prune has published Blood, Bones and Butter, which I reviewed for The Wall Street Journal. It was preceded by a much talked about, high-six-figure advance, which had to be returned when Hamilton failed to deliver, after which the book was repurchased and published last month. It's a fabulous read by a very odd creature who has a visceral love of the homey food she serves at her restaurant. Frankly, it's exactly the kind of food I love most, personally, braises and bone marrow and offal. It's the kind of food ...
Posted in Books, chefs, Restaurants Also tagged Alinea, April Bloomfield, Aviary, blood bones and butter, book review, David Chang, Grant Achatz, Johathon Sawyer, modernist cuisine, Momofuku, Next, Nick Kokonas, Paul Kahan, prune, Publician, spotted pig, The Breslin, wall street journal Comments closed















