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elcome to Savour Hospitality’s seasonal soiree! As a local restaurant group, we are celebrating all things Cleveland spring: melting snow, budding greenery, Guardians baseball, and this year’s special guest: the solar eclipse. The last time the eclipse traveled overhead was 200 years ago and the city is getting ready to celebrate. The Guardian’s opening day, April 8th, coincides with this once-in-a-lifetime event; how will the city ever manage the parking? With the arrival of spring, our restaurants are busy preparing new and exciting menu items showcasing all the ingredients that pop up in March, April, and May: artichokes, ramps, asparagus, peas, and mushrooms, to name a few. We have decided to highlight parsley this spring. Our chefs were asked to prepare menu items with this often-overlooked ingredient. Once our chefs were presented with the “parsley” assignment, teams immediately went to work. Chef Nick Frances (LockKeepers) contemplated ways to utilize the flavorful celeriac (parley root) with roasted spring mushrooms. Chef Alberto Leandri (Il Venetian, Nino’s Pizza) started infusing pizza dough and making classic pestos, and Chef Bradon Veres (Marble Room Steaks and Raw Bar) focused on playful sauces to compliment rich, house dry-aged beef cuts. The results are delicious, and we are excited to share. Now that our spring menus are ready, we can celebrate the eclipse, April 8th. As Cleveland is getting ready for a front row view of this heavenly show, we are planning many ways to celebrate. Look for celebrations, pre- and post-eclipse, at all of our locations. Visit our websites for more details.
I hope you enjoy our inaugural issue of Savour the Season. Malisse Sinito Malisse Sinito
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