SPRING AWAKENING: Inside the Kitchen with Chef Jason Leizert

May 21, 2025

At Social House, spring isn’t just a season, it’s an invitation. An invitation to experiment with color, chase flavor, and let the freshest ingredients lead the way. Chef Jason Leizert takes us inside the kitchen, where the new spring menu is taking shape daily.

What’s Inspiring the Spring Menu?

The spring menu starts with first-of-the-season rhubarb and asparagus—ingredients that don’t just taste like spring; they define it.

“You can build an entire dish around a single perfect vegetable this time of year,” says Leizert. “We’re not overcomplicating—we’re letting what’s in season lead.”

That philosophy is brought to life through partnerships with two exceptional local farms:

PARTNER FARMS:

Just Farmin ’ (Hamilton, OH): This husband-and-wife team supplies the kitchen with ultra-fresh basil, eggs, lettuce, and radishes—sustainably grown just miles from our door.

Eden Urban Gardens (Cincinnati, OH): A woman-owned, USDA-certified organic farm providing herbs and greens like chives, buckwheat, and pea shoots that bring brightness and texture to our spring plates.

The result? A menu that punches with brightness and leans into texture, freshness, and seasonality.

Plate Highlights: Flavor Meets Story

One dish that stands out is the Foie Gras with Rhubarb. “The richness of the foie paired with that punchy acidity of rhubarb—it’s balanced but bold,” Chef Jason shares. Another standout: halibut with spring cabbage and asparagus. “We’re getting some of the best halibut right now. When we serve it with pork, it works beautifully with a Pinot Noir—or if you’re going meatless, a crisp rosé or Pinot Gris.”

Seasonal Flavor Trends

“Crisp, herbaceous, bright.” That’s the vibe this season. Think celery tops, rhubarb, and shoots that hit the palate with bold, lively flavor. It’s about freshness with an edge—flavors that don’t whisper, they sing.

In-Season Vegetables to Love:

Radishes: Easter Egg and French Breakfast varieties—sweetness up front with a little heat on the finish.
Buckwheat Shoots: Saline and snappy, perfect on sandwiches.
Asparagus: Local and fleeting. “Eat it raw. It’s that good.”
Morel Mushrooms: Earthy, meaty, and made for roasting or stuffing.

Chef Tips: From Market to Kitchen

Start with where you shop:

“Go to the market. Talk to the farmers. Findlay Market is perfect for that—outside stalls, real conversations, and thoughtful insights.”

Even better? Grow your own herbs. “Start a garden. Basil, thyme—things you can pick and cook with all summer. It makes a huge difference.”

Wines of the Season

Spring menus demand wines with lift—acidity, light body, and flexibility. Jason’s pick?

Merry Edwards Pinot Noir

“It’s not just the wine—it’s the moment. Drinking it with the right people, with the right food, at the right time—it elevates everything.”

Pinot is a kitchen staple for Jason, especially with duck or game. But spring also welcomes Pinot Gris, crisp rosés, and anything with vibrancy to match the menu.

Evolving Menu, Evolving Team

At Social House, the menu evolves weekly—sometimes daily.

“By Wednesday, 70% of the menu may change,” Jason says. “It’s all about what’s fresh, what’s at its peak.”

Their approach blends Modern American cuisine with European technique, leaning heavily on local partnerships with urban farmers. “Our menus don’t just feature seasonal food—they’re built around it.”

Jason draws inspiration from places like The Sopa Boba in Barcelona, where menus change constantly and service is always thoughtful. “That’s what we’re striving for: honest food, evolving flavors, and a team that chases the next level of excellence together.”