Behind the Line: Matt Danko
Topic: Philosophies
Operations
Pastries and desserts are a meticulous process. What are the top three practices for keeping a pastry kitchen functioning?
- Matt Danko
- Pastry Chef
- The Greenhouse Tavern and Noodlecat
- Cleveland, OH
Recently posted to On The Menu
Strongalopretti Pasta w/ red beets, pecorino, day old bread, parsley & brown butter
- The Greenhouse Tavern
- Cleveland
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Strongalopretti Pasta w/ red beets, pecorino, day old bread, parsley & brown butter : ($12)
The GHT take on a Trentina classic, this pasta gets it's color from the use of red beets. It's a delicious doughy pasta, simliar to a gn...
more »handmade, heirloom recipe, heritage, historical dish, homage dish, regional favorite, regional specialty, and small plate
Posted 11/09/12 - Share this entry
Kabocha Squash Knishes w/ pepitas, chili’s, chocolate pumpkin mole’
- The Greenhouse Tavern
- Cleveland
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Kabocha Squash Knishes w/ pepitas, chili’s, chocolate pumpkin mole’ : ($12)
This is not your Grandma's Knish! It's filled with local squash & spicy chilies, topped with peptias and a rich, flavorful chocolate...
more »Great Lakes, farmer (local/regional), homage dish, small plate, squash (specialty varieties), and sustainable
Posted 11/09/12 - Share this entry
Lake Fish Brandade w/ perch, white bass, drum, garlic cream & black bread
- The Greenhouse Tavern
- Cleveland
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Lake Fish Brandade w/ perch, white bass, drum, garlic cream & black bread : ($7)
This dish is a celebration of the beatiful bounty of our Great Lakes. When the Monterey Bay Aquarium Seafood Watch listed Whitefish & ...
more »Great Lakes, garlic (green or wild), small plate, and sustainable
Posted 11/09/12 - Share this entry
