Following Gabrielle Hamilton, Jonathan Waxman, and Marc Vetri, one of Food & Wine magazine’s 2010 Best New Chefs, Jonathon Sawyer, owner of Cleveland-based Noodlecat, Brick & Mortar, and Greenhouse Tavern, will be cooking in the Harry’s Pizzeria kitchen, taking over the menu for the night and featuring, among other things, his new housemade vinegars--300 gallons of which are fermented in his home basement. Dinner is on Wednesday, April 4 at 7 p.m. and includes a welcome cocktail, hors d’oeuvre, four courses, wine and beer, and a bottle of Tavern vinegar. Tickets, including tax and tip, are $129 and available here. [EaterWire]
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