Monday night was the annual Flavors of Ohio: Cleveland fundraising event for the American Liver Foundation held at the InterContinental Hotel. Chef Sawyer was invited among the 19 chef participants to create a seven course menu tableside. Having their own personal chef’s table, the guests were not only treated to great dishes, but each chef was charged with decorating their table and Chef Sawyer’s table picked up the award for best display.

Included in the menu were:

Black Angus Tar Tar
30 day dry aged rib eye, ramp window potato, wild chives & egg emulsion paired with an 02 Henriot Rose, Champagne

Sea Salt Baked Hamachi
flagolet beans, wild garlic mustards, herb salad & lime paired with an 05 William Fevre Fourchaume, Chablis

Wild Dryad Mushrooms Agnolotti w/Brodo
pecorino, ramps, fiddlehead ferns & new potato parired with an 04 Bouchard Pomard, Burgundy and an 06 Suduri Hirsch Vineyard Pinot Noir, Sonoma Coast

Cropsickle Intermezzo

Herb Roasted Ohio Lamb Saddle w/ Mint Pistou
44 day dry aged, olive oil potato puree & cardoon paired with an 05 Jean Louis Chave offerus, Rhone Valley and an 06 Owen Roe Lady Rosa Syrah, Yakima Valley

Lemon Curd Brulee
cherry gastrique chevre ice cream & tuile

St. Agar & Epoisses
Ohio honey, roasted nuts, brioche & dates