The summer barbecue on the patio at Henry’s at the Barn features local and organic produce, as well as seafood, steaks, ribs and chicken.

Northeast Ohio chefs incorporate local produce into menus
By Cynthia Schuster-Eakin
Insights
Published Sept. 2, 2009

This time of year always finds Northeast Ohio lush with an endless selection of summer produce. These organic and local garden offerings are not only delicious but economical and good for you as well. It is no surprise to see area chefs finding ways to incorporate these scrumptious seasonal ingredients into their menus.

Great Lakes Brewing Company has introduced some new menu items specifically made with produce from their Pint Size Farm at Hale Farm and Village.

Who could resist a basket of hand-cut sweet potato fries glazed with Ohio honey, fresh sage and thyme ($5), or bruschetta made with brewer’s barley bread, Pint Size Farm heirloom tomatoes, basil and oregano ($7)? Anaheim chilies from the farm are stuffed with sweet Italian sausage ($8), while newly harvested eggplant is breaded, fried and served with marinara sauce ($7).

Heirloom tomatoes and basil are featured again in the panzanella salad, tossed with cubes of grilled brewer’s barley bread and mozzarella cheese ($9) and in the Margharita pizza ($11). Another sensational summer salad is made with Oasis Acres Bibb lettuce, roasted local red and golden beets and feta cheese, tossed with olive oil and red wine vinegar ($9).

Great Lakes Brewing Company creates its Reuben sandwich from thinly sliced corned beef, Guggisberg baby Swiss cheese and homemade sauerkraut on grilled rye bread ($11).

New menu entrees include rib eye steak with peppercorn demi-glace, housemade mashed potatoes and fresh, seasonal vegetables ($14). Corned beef brisket is served with boiled Pint Size Farm cabbage and potatoes ($12). Veggie pasta is tomato basil fettuccine from Ohio City tossed with summer squash, zucchini and garlic oil ($12).

Complete your meal with shortcake topped with seasonal Ohio fruit in light syrup and fresh whipped Ohio cream ($6).

Great Lakes Brewing Company marks its 21st birthday on Saturday with its third annual Pigskin Classic, beginning at 4:30 p.m. Guest of honor is Cleveland Browns offensive lineman Eric Steinbach.

Toast the tapping of Great Lakes’ exclusive Stein Bach Pale Bock beer and keep the 22-ounce football-shaped logo glass for $12. $1 from every purchased pint of Stein Bach Pale Bock “Keep the Glass” special will benefit Eric Steinbach’s ARK (Acts of Random Kindness Foundation). The ARK Foundation supports the changing needs of the community, raising money that benefits Cleveland’s medical, financial or educational needs.

An autograph session with the Cleveland Browns players will take place from 6 to 7 p.m. Pig roast dinner specials and a Lineman’s Lunch will be featured. Reservations will not be accepted for this special event. Major credit cards are honored. Great Lakes Brewing Company is at 2516 Market Ave. in Ohio City.

Chef Paul Jagielski, owner of Henry’s at the Barn restaurant at 36840 Detroit Road in Avon, is featuring the best produce from local farm markets on his menu every Saturday night.

Produce from Pickering’s and Nagel Farm in Avon, Schillin’s in Sheffield and Fitch’s in North Ridgeville is highlighted in salad station offerings during weekly summer barbecues on the patio.

Dishes you will find on the salad station include: blackened sweet and Yukon Gold potato salad, Prince Edward Isle mussels poached with marinated citrus and tomatoes, broccoli with pralines and honey glaze, roasted beet salad and marinated grilled hot banana peppers and sweet onions.

The salad bar alone is $12. Add your choice of seafood, steak, ribs or grilled chicken, with prices ranging from $25 to $37 for the complete meal.

The summer barbecue runs through September, when Jagielski will begin incorporating chowder, mussels, oyster roasts and clam bakes into the menu. A genuine South Carolina low country boil is planned for Oct. 13 and Oct. 27. Call (440) 934-6636 for details.