Food & Wine’s Best New Chef Jonathon Sawyer will step into the Chefs Club kitchen to prepare a prix fixe meal for guests March 28-30. He’s the owner of Cleveland, Ohio’s The Greenhouse Tavern and Noodlecat, both of which emphasize farm-to-table, sustainable cooking. The Chefs Club, inside the St. Regis Aspen, is a concept restaurant for Food & Wine magazine, and the menu is regularly curated by the list of 10 “Best New Chefs.”
The menu will include: milk and caviar (sustainable Siberian roe, burrata, prosciutto, wood sorrel, lemon and toast crumble); foie and endive tarte tatin (spiced almost and caramel gastrique); vitello tonato-ish (hamachi, tare and veal sweetbreads); bone in roasted skate wing (cauliflower caponata and oxtail) and popcorn pot du creme (caramel and sea salt).
In addition, he’ll host a cooking class on March 30 at 11 a.m., during which participants will enjoy sparkling wine and light bites, and samplings of: Real Truffled Popcorn with Oregon Truffles, Drawn Butter and Sea Salt; Tajarin Ai Tartuffi with Truffles, Egg, Red Parm and Crumb; and Sawyer’s signature Popcorn Pot Du Créme.
The prix fixe menu is $85/person and the cooking class is $55. Reservations can me be made by calling (970)429-9581 or chefsclubaspen.com.