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Foragers rev their engines for spring
Chefs are itching to get outdoors and start foraging for their own spring ingredients, from the familiar to the arcane. Chefs forage on their family or personal vacation properties, secret havens, friends' backyards — anywhere they can find the delicious bounty that pops up in the "wild."
Recently posted to On The Menu
Tonkatsu Steam Bun w/ crispy fried pork cutlet & smoked egg sauce
Tonkatsu Steam Bun w/ crispy fried pork cutlet & smoked egg sauce: ($3)
This steam bun is one of our biggest hits at Noodlecat. We use local pork from DeeJays in Fredrickstown, OH and fry it to crispy perfection. &nb...
more »Great Lakes, farm-raised, farmer (local/regional), homage dish, small plate, and smoked
Posted 08/04/12 - Share this entry
Chilled Mori Soba w/ chilled super dashi, wasabi, micro chive & bonito
Chilled Mori Soba w/ chilled super dashi, wasabi, micro chive & bonito: ($11)
The Chilled Mori Soba is a great summer noodle dish. The flavors are subtle and super refreshing. We serve the noodles on a traditional Ja...
more »historical dish and homage dish
Posted 07/24/12 - Share this entry
Choy ’n Soi Salad w/ bok choy, tatsoi, soy braised egg, sunflower seeds, whipped tofu & Japanese citrus dressing
Choy ’n Soi Salad w/ bok choy, tatsoi, soy braised egg, sunflower seeds, whipped tofu & Japanese citrus dressing: ($7)
A staple on the salad menu, this is a perfect lunch as the weather begins to warm in CLE. The whipped tofu adds a great texture to the dish and ...
more »farmer (local/regional), grass-fed, pickle, and rediscovered ingredient
Posted 06/06/12 - Share this entry
Chef
Noodlecat
Cleveland, Ohio
Still need a couple weeks to let the ramps get a little larger. I am excited this year because of the challenge of a new type of cuisine to use the wild onions around northern ohio.