On Time magazine’s list of the top 2011 food trends, the use of artisanal vinegars in restaurant kitchens ranked seventh. Jonathon Sawyer, the chef/owner of Greenhouse Tavern in Cleveland, was singled out for his creative menu use of complex, aged vinegars. What the magazine failed to point out was that the Tavern’s bar manager, Kevin Wildermuth, is deploying the use of house-made vinegars to create an array of bracingly fantastic drinks. It’s a superb example of a chef ...
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