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7 of The Best Podcast Episodes for Jonathon Sawyer. A collection of podcasts episodes with or about Jonathon Sawyer, often where they are interviewed.

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7 of The Best Podcast Episodes for Jonathon Sawyer. A collection of podcasts episodes with or about Jonathon Sawyer, often where they are interviewed.

Updated daily with the latest episodes

Jonathon Sawyer

Food Connected
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An old world German chef was the best thing to happen to Jonathon Sawyer. Back in the early 2000’s Sawyer found himself in engineering school staring at an auto-cad program on a computer screen every day and cooking in a local Dayton Ohio restaurant every night. The Chef, staunch in his stubborn ways one day came to Sawyer and said in his thick German accent “you, you are good at cooking.” Surprised & enamored with praise coming from his surly German boss he realized engineering school wasn’t for him and promptly dropped out to attend to culinary school. He would find his love in the kitchen. Not an uncommon occurrence however the years that followed would be. Sawyer would go on to work for Chef Charlie Palmer in New York City before opening a Parea in NYC & Lolita in Ohio for Michael Symon. After his son Catcher was born he headed home to Cleveland where he went on to build a small empire of restaurants including The Greenhouse Tavern, Noodlecat, & Trentina, as well as a probiotic vinegar business. In 2010 Chef Sawyer won the Food & Wine “Best New Chef” award and in 2015 he won the James Beard Foundation Award Best Chef: Great Lakes. When Jonathon is not in the kitchen he is hanging out with his wife Amelia, their two kids Catcher & Louisiana, their three dogs Potato, Clementine Francis Bean, and Brenda Walsh.

Feb 19 2020

34mins

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Chef Jonathon Sawyer (Revisited) #7

Coffee and a Mike
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Chef Jonathon Sawyer is a proud Clevelander and owner of restaurants The Greenhouse Tavern, Noodlecat Cafe, his newest restaurant Sawyer's and SeeSaw in Columbus, Ohio. Jonathon is a James Beard award winner and has made appearances on The Chew, Iron Chef America, Dinner Impossible, Chopped, Best Thing I Ever Ate, Unique Eats, and Cleveland Hustle. Check out Chef Sawyer's most recent book HOUSE OF VINEGAR.

www.JonathonSawyer.com

Nov 05 2018

1hr 32mins

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Episode 45: Jonathon Sawyer and Building a Delicious Brand in the “New Cleveland”

thunder::cast
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Join us for a wide-ranging conversation with renowned chef and one of Cleveland’s favorites, Jonathon Sawyer. We talk about how modern restaurateurs have to do far more than simply cook great food and offer outstanding hospitality. Instead, today’s diners are looking to connect with brands in deeper ways that support their lifestyle. Chef Sawyer talks about building the Team Sawyer brand, which now encompasses six restaurants, a line of artisanal vinegars, a new cookbook for kids, TV programing and other super-secret projects still in the works. We also discuss the “Summer of Invincibility” in Cleveland, where our city has thrive in the spotlight of a national championship, the Republican National Convention and much more.

Dec 13 2016

23mins

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Episode 144: Chef Jonathon Sawyer of The Greenhouse Tavern in Cleveland

The Morning After
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This week on The Morning After, hosts Sari Kamin and Jessie Kiefer jump start the episode with some unbelievable food news including an official Burger King fragrance, metal found in Kraft Mac & Cheese, as well as a cookbook for kids based on the popular Paleo diet! After the break, Chef Jonathon Sawyer of Cleveland restaurants Noodlecat, The Greenhouse Tavern, Trentina, and Tavern Vinegar Company joins the show along with Pastry Chef at The Greenhouse Tavern, Vincent Griffith. Talking about redefining the food scene along the Rustbelt, Jonathon and Vincent share their visions for elevating the culinary industry in the area and how they maintain well-prepared, simple, unpretentious cuisine. Jonathon is also incredibly involved with his kids and how they eat and explains he and his wife’s approach to expanding their kids’ palate. Touching many other topics of conversation, the show boils down to how Team Sawyer fares on The Morning After Quiz! Tune in for a wonderful interview! This program was brought to you by International Culinary Center.



“I think they’re all [his restaurants] trying to read from the same book. They’re interpreting cuisines and they’re using their backyard to find stuff to interpret that.” [16:27]

“Whether it’s a slurp shop, everything under $13, Japanese inspired, Ohio sourced or it’s Trentina and it’s sort of the test kitchen for the whole company or The Greenhouse Tavern where it’s this all things to everybody French-inspired bistro, they’re all telling their story just three different points of view.” [16:37]

Chef Jonathon Sawyer on The Morning After

Apr 05 2015

45mins

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Persistence of Taste Memory & the Illusion of Tradition at the American Table with Chefs Elizabeth Falkner, Anita Lo, Ken Oringer and Giorgio Rapicavoli moderated by Chef Jonathon Sawyer

Palm Beach Food & Wine Festival Podcast
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Presented by VerTerra Dinnerware, hosted by Four Seasons Resort, Palm Beach during the 2014 Palm Beach Food & Wine Festival on Saturday, December 13, 2014

Mar 02 2015

58mins

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Jonathon Sawyer: The Alton Browncast 59

The Alton Browncast
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I sit down with Chef Jonathon Sawyer of Greenhouse Tavern, and we chat about his aged eggnog (one of my favorite things I’ve ever had), making vinegar and so much more.

Please subscribe to the new homes of The Alton Browncast on:

iTunes
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Podcast and images © Alton Brown, 2014

The post Jonathon Sawyer: The Alton Browncast 59 appeared first on ALTON BROWN.

Dec 05 2014

43mins

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Episode 132: Jonathon Sawyer, Vinegars

THE FOOD SEEN
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Cleveland’s own Chef Jonathon Sawyer is a homegrown food rockstar, and he’s joining Michael Harlan Turkell on today’s THE FOOD SEEN. His restaurants and ventures, The Greenhouse Tavern, Noodlecat, Brick & Mortar Pop-ups, Sawyer’s Street Frites at Browns Stadium, Tavern Vinegar Co. have turned his city into more than just the location for the Rock & Roll Hall of Fame, it’s now a budding destination for cuisine in the Cuyahoga County as well. Burn on, big river, burn on. Today’s program has been brought to you by S. Wallace Edwards & Sons

“The better your cooks are, the better your bowls of pasta will be. It’s elementary.” [7:00]

“Carbon zero is the goal and anything we have to do to reach that goal is fair game.” [20:00]

“Anywhere you would use a lime or a lemon – try using vinegar.” [29:00]

Johnathon Sawyer on THE FOOD SEEN

Jan 29 2013

35mins

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