Just after 7 several years as one particular of the Girl Butchers of Saucisson, Penny Barend Tagliarina has parted ways with Melissa Khoury to be part of Terrestrial Brewing Co. (7524 Father Frascati Dr., 216-465-9999), where she was introduced on as Director of Culinary Functions to oversee an growing food application.
“I enjoy what we did [at Saucisson] and I’m super-happy of all the things she and I achieved,” says Tagliarina. “And I’m really supportive of what she will continue to do, but I just genuinely f-ing missed cooking.”





Soon after the installation of a smaller catering kitchen at the brewery, Tagliarina rolled out a new weekend brunch. A the latest menu showcased a roster of breakfast sandwiches and West Coast-design burritos. One was stuffed with jalapeno and poblano braised pork shoulder with scrambled eggs, black beans, cumin rice, cheese, crema and salsa. Another starred chile and orange braised beef with all the trimmings. To consume, there’s beer, of class, but also mimosas, bloody Marys and contemporary juices from Daily Push.



Dessert goods have included stout-infused cinnamon rolls with sweet product cheese frosting and cinnamon sugar-dusted bread pudding sticks served with dim chocolate and orange ganache dipping sauce. New menus are rolled out each week to retain matters clean.



“These are foods that are rooted in my California background, but I want to make guaranteed it is really approachable,” claims the chef.



Diners who are not comfy having on-internet site can buy ahead for acquire-out, hopefully grabbing some fresh new beer to go at the exact same time. 



Tagliarina’s talents won’t be limited to weekend brunch for long, she guarantees. The brewery presently is constructing out an upper amount space that will aspect a complete kitchen, bar and two-tiered balcony. Down the highway, the space will be made use of for dining, non-public gatherings and are living tunes. 



Right up until then, Tagliarina will little by little stage up company. She hopes to incorporate weeknight snacks and weeknight dinners, as very well as growing weekend brunch to all-day affairs.



“It’s enjoyable to be cooking again,” she says. “It’s enjoyable to get an fast response on whether or not or not folks are into what I’m doing. And it is thrilling to see that quite a few folks coming on weekends.” 



Weekend brunch operates Saturdays and Sundays 10 a.m.-3 p.m.


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