Black Truffle Tiropita

Santorini Cherry Tomato Keftedes

Greek Fries w/ lemon, sea salt and dry oregano

Whole Salt Roasted Halibut w/ santorini capers

Grilled Octopus w/ marble potatoes and salamui

Whole Lamb Crepinette

Chilled Horta Soup

Grilled Greek Olives w/ almonds and halumi

Grilled Goat Sausage Sliders

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Ohio Baklava w/ local honey and heirloom black walnuts

Olive Oil Cake w/ spoon sweets

Assorted Spiced White Chocolate Truffles w/ fennel, cardamom and orange peel

We were so lucky to be invited to The South Beach Wine & Food Festival this year.  We had a brilliant time, not only working our own event at The Whole Foods Grande Tasting Village but also helping our good friend Michael Symon out in the Burger Bash (where he was named people’s choice winner!)

We had a great time and our really pleased how well our raviliolini w/ chicken gizzards & house made frommage blanc were received. Hopefully we will be back next year!

Kyla & Veronica in the WKYC kitchen for the Metromix Best of segment

Best New Restaurant nominees including The Greenhouse Tavern

This weekend is the last weekend to vote for ‘best new restaurant’ The Greenhouse Tavern in Metromix’s Best of Awards.

SOS Chefs

Chef Bobby Flay, Chef Jonathan Waxman, & Chef Jonathon Sawyer

The Three Jonathon’s: Waxman, Sawyer, & Seeholzer

SOS Afterparty

Chef Koren Grieveson (Avec) & Chef Jonathon Sawyer

Chef Paul Kahan (Avec, Blackbird, Publican), Chef Jonathon Sawyer, & Nolan Cleary (Bar Symon)

More pics HERE

We were so honored to be a part of this year’s Share Our Strength Dinner.  Congratulations to all involved for raising over $55,000!

Braised Market Fish w/ dry morroccan olives, fennel, orange & duxberry mussels

4 PC 6oz portions of a flaky white fish like (Pollack, Hake, Haddock, Tom Cod) The fish should be skinned & boned.
4 TBSP Highest Quality extra virgin olive oil
1 Spring Onion Diced
2 Fennel Bulb Diced
2 Lbs Duxberry Mussels
2 TBSP Fennel Seeds Whole
2 TBSP Pickled Fennel Bulb
2 TBSP Fennel Fronds or leaves
1 cup Dry White Wine (white burgundy, Chablis)
1qt Fennel broth (or fish stock)
1 cup Dry Pitted Morroccan olives
12 Parisian Gnocchi ( or potato gnocchi or dumplings or even fingerling potatoes)

Preheat oven to 350 degrees F.

Ask your fish monger or local chef to bone out & portion the fish for you.

Sprinkle with salt and 1 TBS fennel, wrap in moisture absorbing paper towels, set aside in refrigerator.

In a 12 to 14 inch sauté pan, heat olive oil until smoking. Add onion and fennel season with salt and fennel seed. Sauté until softened and lightly browned, about 10 minutes. Remove from pan. In mixing bowl combine the olives, fennel broth and the onion mixture. This can be made in advance.

In the same pan heat 2 Tbsp EVO until over medium heat until hot. Add your fish filets, presentation side down. Allow the fish to caramelize/brown a little before flipping it over. Then add the mussels & gnocchi, and place in oven for 7 to 10 minutes. The mussels should open at the same as the fish is cooked just through.

Deglaze the pan with the wine, allow to reduce by half. Add the fennel broth and allow to simmer. Remove pan from heat and allow to settled down and rest for 5 minutes. Finnish the pan sauce with 2 TBSP EVO.

In a mixing bowl combine some dry black olive, fennel fronds, pickled fennel and orange zest.

Garnish Fish with this light acidic salad.

Enjoy.