Fowl and Fodder is a casual farm-to-table restaurant in Sylvania Township that sources ingredients from local family farms. Owner Scott Bowman can describe the origins of most ingredients from farm to table. The menu includes sandwiches, soups, and salads made from scratch using locally sourced meats, vegetables, and cheeses. Popular items include the almond crusted chicken wrap, duck confit tacos, and beer cheese soup made with a secret jalapeno ingredient. Although prices are slightly higher, the food is made from high quality local ingredients.

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Almond Crusted Chicken Wrap
Kale and Roasted Beet Salad.
Fowl and Fodder Restaurant and Juice Bar
Address: 7408 W. Central Ave., Sylvania Township.
Phone: 419-690-2490.
Category: Casual.
Menu: American.
Hours: Juice Bar (and breakfast items to begin in
October) 7 a.m. to 8 p.m. Monday through Saturday.
Lunch and Dinner 11 a.m. to 8 p.m. Monday through
Saturday.
Wheelchair access: Yes.
Average Price: $-$$
Credit Cards: AE, Dis, MC, V.
Web site: fowlandfodder.com.
RESTAURANT REVIEW
Farm-to-table fare livens up Sylvania scene
9/25/2014
BILL OF FARE
At Fowl and Fodder a sandwich is not just a sandwich. Under the watchful eye of
owner Scott Bowman — the creative mind on the cooking line — ingredients that fill
its sandwiches, soups, and salads get an extra dose of tender loving care.
When folks walk into the casual eatery located at 7408 W. Central Ave. in Sylvania
Township they are greeted by its staff, which includes Bowman, who can provide a
step-by-step overview of pretty much each ingredients’ life, from the farm to table.
Bowman is thoughtful in sourcing ingredients from area family farms that treat
chickens, pigs, and cows (all grass fed) humanely.
MENU: Fowl and Fodder
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He told us the chickens were true free range, living life outside on a pasture picking
on fresh greens. He purchases organic fruits and vegetables when possible, or selects
harvests that are minimally treated with chemicals. The restaurant’s website lists its
local vendors.
Bowman’s enthusiasm in food is reflected in the lively end results. Before we sat
down for dinner on a Saturday night, we refreshed in the juice bar. No frozen
ingredients here.
You can custom order your fresh juices, but we recommend choosing one of the
combinations ($4 to $5) that have been tested and proved to tastefully marry greens
and fruits together. The Carrot, Apple, Ginger had zing; Pear, Pineapple, Kale was
sweet; and Tomato, Chili, Carrot, Orange delivered a Bloody-Maryesque buzz. I chose
to spruce up a cool cucumber juice with celery by adding lemon and a touch of ginger.
Now onto the good stuff. I started off with a cup of Roasted Tomato Soup ($3). Thick
enough to eat with a fork, yet creamy. It had a welcomed touch of honey.
When I peeked into the restaurant’s open kitchen I saw Bowman open a can of Pabst
Blue Ribbon Beer while he was brewing another batch of the hearty Beer Cheese Soup
($5 a bowl). The cheesy soup’s secret ingredient is jalapenos, which are roasted and
peeled; a little bit of the burnt skin is intentionally left on for a charred flavor. For the
carnivorous customer, meat ingredients that serve as the basis for Duck Confit Tacos,
($11), Cuban Style Panini (with pork $10), Pork Confit Tacos ($10) and more, are
cooked slowly in its own fat, à la confit, preserving the meat in its own succulent
juices. Each receives a healthy dose of an in-house topping that complements the juicy
meat.

2. 5/10/15, 10:50 AMPeach Weekender - Toledo Blade
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Duck Confit Tacos
Daily specials Duck Pastrami (left on a roll) and
Roast Beef Sandwich with aus jus (right).
My Cuban panini oozed with pork flavor from bacon, ham, and the slivers of pork
confit snuggled on an airy loaf of bread. While I concentrated on deciphering all the
flavors happily filling my mouth —salty pork, cheese, mustard, aioli — I could not
help but eye my friends’ sandwiches and wraps with envy. They too were also trying to
get a nibble of my sandwich. So like a modern square dance, we agreed to a quick
switch of the sandwich.
The Almond Crusted Chicken Wrap ($10) smothered strips of crispy chicken with a
creamy coleslaw dotted with bits of mango and a mayonnaise blended with ancho
chiles. I relished in the Tempura Meatloaf ($11).
Here the American comfort food is redesigned. Thick slabs of meatloaf are drenched
in bread crumbs and then deep fried. They are placed on a crunchy bread baguette that
has a layer of bacon tomato jam and fried onions.
There is a vegetable wrap for vegans and gluten free bread. Seasonal and staple salads
are also on the menu that combine fruits with fresh greens and cheese. The grilled
peach salad ($4) mixed the stone fruit with goat cheese, toasted almonds, and red
onions. A watermelon salad ($4) was summer in a dish, with crispy melon, heirloom
tomatoes, and cucumbers blanketed in a house made balsamic vinaigrette.
Although the prices may be slightly more compared to other sandwich shops, the cost
is justified as the restaurant makes most dishes from scratch.
Also, the restaurant features daily specials at discounted prices. When we returned for
lunch the Roast Beef Sandwich, normally $11, was discounted at $8. The Duck
Pastrami was featured for $10, when it is normally $12.50.
Bowman again was on hand mingling with customers. He said the roast beef was
marinated in rosemary, thyme and other spices for more than a day. The beef was then
cooked in its own juices, which served as the base for the side of au jus that comes
with the sandwich. Fowl and Fodder also caters to the younger foodies.
Its Kids Menu features a grass-fed beef hot dog and grilled cheese sandwich. This
restaurant has livened up Sylvania’s food scene, bringing the best of the area’s
produce, meats, and artisan foods wrapped up in a specialty sandwich.
Note: Starting in October, Fowl and Fodder will add some light breakfast items to
the menu so early risers can get freshly squeezed juice and breakfast at the restaurant.
Contact Bill of Fare at fare@theblade.com.
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