April Earth to Table Dinner with Chef Roger Thomas

April 17, 2010 6:30pm

Appetizers

Friseé, Candy Stripe Beets, Red Mustard, Radish Greens and French Spike
with African Blue Basil Vinaigrette and Lardons

Celery Root Soup with Crisp Leeks and Carrots

Pane Carasau with Mackenzie Creamery Goat Cheese Mousse, Tomato Jam
and Cress Blend

Tuna Crudo with Sicilian Extra-Virgin Olive Oil, Greek Mint and Fleur de Sel

Entrees

Cold-smoked Ohio Grass-fed Beef Tenderloin with Mixed Wild Mushroom Ragu

Stutzman’s Farm Polenta with Roasted Vegetables and Crisp Lacinato Kale

Chef’s Garden Earth to Table Vegetables

Braised French and Red Dandelion Greens with Ramps

Mixed Fresh Beans with Lemon Thyme Brown Butter and Banyuls Vinegar

Roasted Fingerling Potatoes with Purplette Onions

Desserts

Buttermilk Panna Cotta with Bee Sustainable Honey and Fennel Pollen

John Studard’s Chocolate-Glazed Tres Leches Cake with Orange Mint Syrup

$55 per person plus tax and gratuity

Reservations are required 419-499-7500

 

About Chef Roger Thomas

Roger Thomas, Executive Chef at Piatto Novo in the Sheraton Suites Hotel in Cuyahoga Falls, Ohio, was raised within walking distance of his current endeavor. His interest in cooking began in his mother’s kitchen and has since taken him on a delicious journey.

At sixteen, Roger began as a dishwasher, working for the Piscazzi Family in Akron at their highly regarded restaurant, the Wine Merchant. Soon he found his way into the kitchen and began honing his skills under the tutelage of the celebrated Lucia Piscazzi. By age nineteen, Roger was managing the kitchen. Four years later he had the honor of preparing a private luncheon for James Beard. In 1987, Roger had the opportunity to move to Europe to further hone his craft. In Paris he apprenticed with Chef Michel Pasquet at his namesake restaurant and with Chocolatier Georges Prunier, and eventually became a certified chef. Oyster farming off the coast of Bordeaux and pastry study at the Savoy Hotel in London were some of his stops before family circumstances called him back to Ohio.

Upon his return, Roger was Executive Chef at the remarkably successful Ken Stewart’s Grille before opening his first restaurant, Sixteen Eighty. From there he joined the Downtown Akron Renaissance with his new location, Piatto. In preparation, Roger returned to Europe, this time to Italy. He was invited to spend time in the kitchen with Chef Michele Brogioni at Relais Chateaux il Falconiere. Afterwards Chef Brogioni joined Roger in Akron for the opening season of Piatto. In 2001 Roger and Piatto were awarded “Best Restaurant in Akron” and “Best Italian Restaurant in Northeast Ohio” in Northern Ohio Live Magazine’s Reader’s Poll. In 2002 Piatto was the only Akron restaurant ever to be awarded “Best Restaurant in Northeast Ohio” by the same magazine.

In 2005, Roger and Piatto were invited to move into the newly renovated Sheraton Suites Hotel in Cuyahoga Falls. At Piatto Novo, Roger continues crafting delicious Italian inspired cuisine. He enjoys working with and training young people who share his passion for cooking. His former apprentices can be found working in kitchens from South America, Europe and Asia to the establishments of Charlie Trotter’s, Guy Savoy, Chateau Montelena and many others in the United States. http://www.piatto-novo.com/