Whole Animal Butchery Cooking Class

November 8th, 2015 4pm at:

Trentina 1903 Ford Dr.

Cleveland, Ohio

Class Description:

A max of 20 students will spend 2 hours (food & beverage included) in the Trentina dining room working with chefs from the Team Sawyer Restaurant Group. This class will feature rabbit, turkey, and some of falls greatest seasonal meats. This hands-on class will also explore some basic curing, brining, and processing techniques. The class will also focus on various cooking methods to help students explore the value-added side of the broken down product. Everything will be processed and utilized in a professional setting.
We will also take time to chat and have a brief Q&A session, enjoy some Trentina menu items, and get back to butchering! Class is $100 per person. 


Mother's Day Brunch at Trentina

Sunday May 10th 10am-2pm Prix Fix Brunch Menu

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Guest Lecture Series & Olive Oil Tasting

Join us in welcoming Lorenzo Caponetti, the head of the Caponetti family retreat and inn, Casa Caponetti has evolved into a fully organic farm, B&B, and historical reserve, with educational programs in sustainability, archaeology, and gastronomy. Combining warmth and hospitality with sustainable innovation and creativity makes Casa Caponetti a full service agriturismo that showcases the beauty of Central Italy.

Lorenzo will speak on his farm internship program, the Initiative they are launching at Casa Caponetti, and will share stories of olive oil production and offer a sampling of his very own olive oils which will be available for purchase following the lecture. 

Please call 216-421-2900 to reserve your seat. As this is a free event, seats will book quickly. 


New Years Eve 2014

Chef Sawyer is in the kitchen and things are going to get crazy tomorrow night for New Years Eve! This menu is out of control. 

For last minute availablity please call 216-421-2900 to reserve a seating. 

Roman Money
Lentils a Traditional Harbinger of Good Fortune for The Coming Year

White Truffle Stracciatella Romana
Semolina, Brodo, Parmesan & Farm Egg Bottarga

Olive Oil Cold Poached Salmon
Pickle Brined Potato, Hydro Watercress, Smoked Trout Roe Caviar & Krauti

Conifer Roasted Live Bay Scallop
Mushroom Catsup, Pine Essence, Folded Pastry Dough & Lemon

Tsar Imperial Ceasar Salad
Puffed Parmesan, Brioche, Little Gems, Cavier & Anchovy Bianco Dressing

Black Buttered Lobster
Parsnip, Vanilla & Caviar

Glazed Lamb Sweet breads
Vintage Mediera, Dry Ohio Morel & Black Truffle
- or -
Foie Gras Torchon
Honeyed Pistachio, Chewy Beets & Isaac Newton Apple

Egg Yolk & New Olive Oil Tajarin Pasta
Black Truffle & Herbs

45 day Aged Venison Rack & Leg ala Corda
Painted Plate, Ash Roasted Eggplant & Peppers
        - or -
Tasting of Suckling Pig
Twice Cooked Fennel, Head Cheese & Moustardo

Champagne Sorbetto

Chocolate on Chocolate on Chocolate on Edible Gold
- or -
Zabaione & Coffee

Tyrolean Grosti Grazzi


Meet & Greet Dinner with Dan Barber & Michael Ruhlman

On June 10th, 2014 we invite you to be our guest for a very special evening with Blue Hill Chef Dan Barber & author Michael Ruhlman. Following Dan Barber's talk about his new book, The Third Plate at MOCA, guests will walk to Trentina to enjoy a dinner created by some of Cleveland's best chefs who have been inspired by Chef Barber throughout their careers.

Tickets include dinner & beverage service, tax and gratuity and are available below.  This intimate occasion begins at 8:30 pm on June 10th, 2014 at Trentina 1903 Ford Rd. Cleveland, Ohio 

This is a private event, tickets are no longer available. Doors are not open to the public.



Trash Fish: A Collaborative Wine Dinner 6/16/14

Alongside Doug Katz from Fire Food and Drink, Chef Jonathon Sawyer & Trentina will welcome Shelia Bowman of the Monterey Bay Aquarium Seafood Watch to Cleveland with a Trash Fish collaborative dinner. 

"Trash fish" usually refers to larger fish species that are not commonly eaten, are too rare to be commonly encountered, or are not sought after by anglers for sporting purposes. To us "trash fish" is the BEST FISH you've never eaten. 

A Portion of the Proceeds will benefit The Great Lakes Science Center’s Lake Erie Web of Life Workshop

An additional donation of $100 would also provide a Title 1 class no-cost access to the hands-on workshop: Lake Erie Web of Life, which explores the roles of producers and consumers in a fresh-water ecosystem  such as Lake Erie.

Tickets at $120 plus tax and gratuity.
Reservations available by phone only at 216-921-3473
Seating is limited and payment is due upon reservation.
Some of our seating may be communal.
Sorry but we will not be able to accept cancellations.
Reservations are transferable to other diners.

June 16th, 2014 at 6:30pm