SOW FOOD FEATURED ON WKYC
September 29, 2011
Feast Of The Deceased – Tickets & Info
September 22, 2011
‘Feast of the Deceased’
“As spirits roam the neighborhoods at night, let loose upon the earth till light…”
-Nicolas Gordon
Join us, as we stir up the spirits of All Hallows Eve and set the table for our First Annual ‘Feast of the Deceased’ fall dinner party. Haunt your palate wiht Emerging Chef – Brian Doyle of SOW Food (www.sowfood.com) as we awaken the Market District with a culinary celebration within the mystic confines of Historic Monroe Cemetery, Ohio City.
Toast the hearty souls of Cleveland’s past and feast amongst fellow foodies in quest of flavor immortality. Chef Doyle has planned a poetic meal even Poe would write about. Frightful fun, DJ mashups, and awards for best costumes are all ingredients for what’s sure to shape up as Cleveland’s Halloween party of the year.
Originally know as the West Side Cemetery – the Monroe Cemetery had its first burial in 1818 and was officially established as a graveyard in 1836. Its nearly 14 acres making it the largest green space in Ohio City. It is one of the area’s largest cemeteries, with more than 31,000 graves that include veterans of virtually every American war. The cemetery has markers for two Revolutionary War soliders and 400 Civil War veterans.
When: October 14th, 2011/ 6-9pm
Where: The Historic Monroe Cemetery – 3207 Monroe Avenue, Cleveland, OH 44113
Dress: Halloween Couture. Eclectic Costumes or Colorful Fall Attire.
Feast Of The Deceased – Tickets & Info < Get your tickets here.
Book Donations
September 12, 2011
Sow Food Book Donations.
Chef Brain Doyle donates books that inspired him, in hopes the literature will inspire a young mind.
Creative : Kayla Barnes @ Cleveland IM
clevelandim.co
Recipe – Swiss Chard Cakes
September 11, 2011
Here’s what I will demo today at the Garlic Festival… http://www.clevelandgarlicfestival.org/
Swiss Chard Cakes
Serves 4 as an appetizer
2 bunches of swiss chard
1/4 cup minced garlic
3 large eggs
1/4 teaspoon grated nutmeg
1 cup shredded pecorino romano or parmigiano reggiano
1 teaspoon salt
1/2 teaspoon fresh cracked pepper
EVOO (Extra Virgin Olive oil for frying
Procedure:
Wash the swiss chard very well. Rough chop the swish chard and boil them for 5 minutes. Drain and let cool. Squeeze as much moisture out as possible. Chop the chard some more and combine with rest of ingredients besides the EVOO (that is for frying the cakes).
Make into cakes about 2 inches in diameter. Fry in a thin layer of EVOO for about 4 minutes per side on medium high heat. Drain on paper towel and serve. Can be served room temp.
