Happy 3rd Birthday, Harry’s Pizzeria!

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SECRET INGREDIENT

Magic, fire, tomatoes and cheese
Bacon, basil, olives please
Writing’s on the wall…
Today we’re three!

Lots of faces, tons of fun.
Hard work to get ‘er done.
It’s that time, to pause and reflect
Look back and peer ahead.

So raise a glass with bubbles high
Make a wish and you might find
Your pizza dreams soon divined.

Cause all the ingredients,
Tasty together, it’s true
Are nothing without the secret ingredient
And that is you.

~ JMS

Thank you to Chef and everyone who has lent their talent to make our house a home over these past 3 years! Please enjoy a fully immersive ingredient experience in the restaurant today (especially GM Michael Kump’s truly spellbinding chalk art!)  Wish the restaurant (your server) a happy birthday and a glass of prosecco is on the house! Cheers from the whole Harry’s and #TGHG teams — past, present and future.

 

Virtual Pub Crawl Part II | Charcuterie & Cheese

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MGP_Menu_Front_9.10MGP_Menu_Back_9.10It’s almost time for Royal Caribbean’s Quantum of the Seas to set sail, so before The Genuine Hospitality Group team heads to Bremerhaven, Germany to train a new crew of genuine staff, we’re inviting you into the process here as we count down the days (23!) with a virtual tour of our menu. View Part I | Snacks here and all Michael’s Genuine Pub coverage here.

Today we continue with food and the delicious middle of the front of menu, Charcuterie & Cheese. We chose to work exclusively with La Quercia for their amazing artisan cured meats using only the best ingredients, produced responsibly, and hand-crafted in Iowa.

MGP_Speck AmericanoSpeck Americano: Speck is made using a boneless rear leg of pork that is smoked with applewood for a smoky aroma and flavor, then aged 9-10 months. The breeds of hog used are Duroc or Berkshire crossed on Lancaster from Heritage Acres or Niman Ranch. Order a Brooklyn Lager from the Pub draft while you are at it.

MGP_LomoLomo Americano: Boneless pork loin aged for 3-6 months in Sea Salt, Pimenton de la Vera, and Cocoa for a rich, meaty, subtle, and light smoky flavor.  Breeds are generally Tamworth or Berkshire crossed on Lancaster / Duroc / Berkshire cross.  Pigs are raised by Heritage Acres. Aged 3-6 Months. Enjoy with Lua Rossa No. 2!

MGP_BorselinoBorsellino Salami: A salami made of pork ground with some sea salt and celery and aged for 2 months. The flavor is mild and meaty with a touch of fennel. Breeding is mixed, generally Duroc or Berkshire crossed on Lancaster from Heritage Acres or  Niman Ranch. A light, rich white wine like Au Bon Climat’s Santa Barbara Chardonnay would be great here.

MGP_LandaffLandaff: A semi-firm, pasteurized and cave-aged cow’s milk cheese that is tangy with a clean, buttery finish. Jasper Hill is a working dairy farm with an on-site creamery in the Northeast Kingdom of Vermont. An underground aging facility maximizes the potential of cheeses made by the creamery, as well as those made by other local producers. Leftover whey from the cheesemaking process is fed to heritage breed pigs, roaming the woodlands beyond the cows’ pasture. Really proud to have this cheese onboard, as it’s a regular at The Cypress Room making The Cypress Burger sing!

MGP_Midnight MoonMidnight Moon: A semi-soft goat’s milk cheese that is aged for six months resulting in an ivory-colored cheese is dense and smooth with a nutty and brown butter flavor up front and a long caramel finish.  Goat milk is sourced from Cypress Grove’s California farm, and the cheese is made in Holland exclusively for them. You may also recognize this creamery’s flagship cheese and one of my personal favorites, Humbolt fog!

MGP_Point ReyesPoint Reyes: A blue cheese made from raw cow’s milk from California and aged for 6 months. This cheese has a creamy texture with layers of full sweet flavor with a medium blue cheese tang. It’s kosher and gluten free!  In 1904, Great Grandfather Tobias Giacomini left Northern Italy and landed in Northern California with a dream of raising chickens and cows. The Point Reyes Farmstead Cheese Company is just one of those great American family stories, and we are proud to bring their product to our Royal Caribbean family on Quantum of the Seas.

MGP_The Pub BoardThe Pub Board: An assortment of cured meats & cheeses served with sourdough bread, cornichons & accompaniments including frisee, Dijon mustard, crostini.

Farm-to-Table Dinner Celebrates Fall in Grand Cayman

Farm-to-Table-poster3After a week on the rock catching up with the team, we are excited to announce that Michael’s Genuine® Food & Drink in Camana Bay will welcome back The Genuine Hospitality Group Special Ops Chef Thomas Tennant from Miami for the return of a favorite event on-island! Its Farm-to-Table Dinner Series is back for the fall season on Saturday October 11 at 7 pm and celebrates local farmers and seasonal ingredients in a family-style menu of four courses for CI $65 (CI $60 for Slow Food members.) An optional wine supplement is available for an additional CI $29. The evening will begin with a welcome cocktail sponsored by Cayman Spirits Company on the Crescent Lawn, followed by a family-style dinner in the restaurant. Thomas is really into coconut and its health benefits these days so the menu definitely reflects this, from cocktails to dessert.

‘Coconut oil usual gets passed off as a ‘bad oil’ due to saturated fat but science is telling us it’s the good kind,” Thomas explains.  “Almost every dish in the menu will have some coconut product in it. I find it also yields a cleaner result in deep frying.”

A very special thanks to our farmers Hamlin Stephenson, Patrick Panton, Joel Walton and Clarence McLaughlin for their gorgeous product!  Click here for menu and for reservations, please email camille@michaelsgenuine.com or call 345.640.6433.  For a last taste of summer, visit our Flickr album of Camana Bay’s Wednesday Farmers Market.

[RECIPE] These Grilled Lionfish Tacos are Up to the Blue Ribbon Task

Grilled lionfish tacos

Eat them to beat them: Grilled lionfish tacos shot on site, and devoured shortly after by yours truly outside Michael’s Genuine Food & Drink Grand Cayman.

Our friends at Monterey Bay Aquarium’s Seafood Watch are uniting their Blue Ribbon Task Force chefs including Michael around National Taco Day (October 4) and National Seafood Month (October) to raise awareness for sustainable seafood in the most delicious way possible. We most recently covered this topic hugely important the entire TGHG family on our blog with the release of Paul Greenberg’s most recent book, and now we’re back at it again inspired by my week in Grand Cayman, our home away from home where local fish and supporting the marine ecosystem is always top of mind.  Small changes have big impact especially in such a small slice of the Caribbean environment — and we’re talking positive ones here, like the Department of Environment’s lionfish culling program.  The first juvenile Indo-pacific Red Lionfish was removed from a dive site in Little Cayman in 2008 setting in motion a massive public-private partnership lead by DOE and bringing together local residents, dive industry operators, and people like TGHG Special Ops Chef Thomas Tennant in the unique position to influence change thanks to combining a love of SCUBA and skills in the kitchen.  Eat them to beat them we say!  During his 4 year tenure as our Grand Cayman opening chef, Thomas single handedly removed thousands (I wonder if not tens of thousands) of pounds of lionfish at his own spear, not to mention receiving countless deliveries from licensed divers through our service entrance sometimes on a daily basis.  If that drop in the bucket doesn’t count for something on a larger scale, I don’t know what does.

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Thomas returns to the island to host our fall Farm to Table Dinner on October 11, but we’re not waiting for that, taco day, or seafood month to celebrate this legacy that lives on in its simplest and maybe most delicious form every Monday through Saturday during our Happy Hour in Grand Cayman… Grilled Lionfish Tacos!  The recipe below is pretty awesome thanks to its simplicity. A few flavors combining into one juicy bite. The verdantly flecked herb mayo is especially addictive and you don’t need much.  With so many of Sylvester’s foraged avocados on our food bar wall here to deplete, there should be plenty of these going out at Happy Hour. I know I will make my contribution known! Follow both Genuine Instagrams (@MGFD_MIA and @MGFD_GCM) this week for a bigger taste of what’s new on-island. Today we’ll get the best temperature check of what’s in season when the Farmers Market makes its weekly Wednesday pop in our town center of Camana Bay.  Very excited to poke around the stalls with chef de cuisine Prudent Baselais and enjoy some of the ingredients for lunch!

Grilled Lionfish Tacos

Makes 12 tacos

12, 3-ounce lionfish filets, skin on and pin bones removed (you can substitute with a sustainable species like yellowtail snapper in Miami if you can’t find lionfish)
1 tablespoon extra virgin olive oil
1 teaspoon of kosher salt
½ teaspoon freshly-cracked black pepper
12 corn tortillas
1 large tomato, diced
1 cup scallions cut on the bias
1 cup picked cilantro leaves
Juice of one lime
¼ cup Herb Mayonnaise (recipe below)
2 ripe avocados, halved and sliced
½ cup shaved radishes
3 limes cut into wedges

Preheat an outdoor gas or charcoal grill until very hot, or put a grill pan over medium-high heat. Drizzle the lionfish filets with olive oil and season with salt and pepper. Grill skin side down for 3 minutes. Leave them alone; the filets will stick to the grill if tried to turn too soon. Once they have developed nice grill marks flip gently with a fish spatula to finish cooking for 1 minute on the other side. Remove from the grill to a platter while you warm the tortillas

Pour 1/2 inch water into the bottom of the steamer, then line the steaming basket with a clean, heavy kitchen towel. Lay the tortillas in the basket. Fold the edges of the towel over the tortillas to cover them, set the lid in place, bring the water to a boil and let boil only for 1 minute, then turn off the fire and let stand, covered, for 15 minutes. If you wish to keep the tortillas hot for up to an hour, slip the steamer into a low oven or reheat the water periodically.

To assemble, toss the tomato, scallion, and cilantro in the lime juice. Spread the herb mayonnaise on the corn tortillas, layering each with a filet, the sliced avocado and salad mix, topping with the shaved radish. Serve with lime wedges.

Herb Mayonnaise

Makes 2 cups

2 cups mayonnaise
¼ cup basil
¼ cup parsley
1 clove garlic
½ teaspoon cracked black pepper

Combine all ingredients in a food processor and blend until smooth.

[Recipe] Hedy’s Banana Brunch Panini with Maple Bacon Crunch

IMG_1697_2

We all know TGHG executive pastry chef Hedy Goldsmith isn’t shy when it comes to sweets, and she’s taking her panini game to a whole new level next week representing team genuine at LA Loves Alex’s Lemonade.  This west coast fundraiser is the only daytime affair on Alex’s Lemonade Stand Foundation’s (ALSF) chef-supported event circuit, meaning all sorts of fun possibilities are on the menu, including Hedy’s Banana Brunch Panini with Maple Bacon Crunch! This panini covers every base when it comes to brunch. With salty sweetness of maple bacon, the creaminess of cream cheese, crunch of granola, and soft crispness of La Brea Bakery’s Parker Rolls.

Michael, Hedy and Bradley at last year's event!

Michael, Hedy and Bradley at last year’s event!

Decadent and delicious, L.A. Loves Alex’s Lemonade brings superstar chefs and mixologists from across the country to Los Angeles to lend their support to ALSF and the fight against childhood cancer. Each chef and mixologist prepares a signature dish for guests to sample. Guests have the opportunity to taste incredible fare and meet and even chat with the chefs who prepared it. L.A. Loves Alex’s Lemonade is hosted by Chef Suzanne Goin and business partner Caroline Styne (Lucques, AOC, Tavern) along with Chef David Lentz (The Hungry Cat). The event has raised nearly $2 million to fund childhood cancer research, raising more than half a million at the 2013 event alone!

If you aren’t in La La Land Saturday, Sept. 20, 2014, you can still get your brunch panini fix at home with the recipe below and donate to one of the causes dearest to our hearts at the same time by clicking here.  Hedy swears by one press in particular for perfect results, the Breville Smart Grill. “It has several height settings, and it caramelizes my panini like no other machine.” When I saw her using one in pastry yesterday to crank out the above photo subjects , I could tell why. It’s like the Ferrari of presses, but pretty compact (it has to be in that station!) Super efficient, just the way we like to work, especially when HQ is in the Sunday brunch crunch!  Thank you again to Breville for always coming through with Genuine hardware and to fearless chef leader Suzanne Goin for inviting Miami to the party each and every year!  A sweet treat for an even sweeter cause.

Banana Brunch Panini with Maple Bacon Crunch

Serves 12

8 ounces cream cheese, brought to room temperature
¼ cup dark brown sugar
2 tablespoons heavy cream
2 teaspoons vanilla bean paste or real vanilla extract
¼ teaspoon kosher salt
2 dozen La Brea Bakery Parker House Rolls
4 just-ripe bananas, sliced 1-inch thick on the bias
1 cup crunchy granola, store-bought or homemade
Maldon salt or other flakey sea salt, to taste
3 tablespoons unsalted butter, melted
1 cup Maple Bacon bits (see recipe below)
¼ cup granulated sugar
1 ½ teaspoons ground cinnamon

Preheat a panini press to 350 degrees.

In a stand mixer fitted with a paddle attachment on medium speed, cream the cream cheese and brown sugar until fully incorporated and smooth, about 2 minutes. Add the heavy cream, vanilla and salt until combined, about 1 more minute. Scrape the bowl and paddle with rubber spatula and set aside.

To assemble the panini, split the rolls open and lay out on the counter, inside up. Spread the sweetened cream cheese mixture on tops and bottoms.  On each bottom half, place 2 slices of banana, topping with a sprinkle of maple bacon bits and a light dusting of Maldon salt.  Evenly distribute granola onto the top halves, pressing down so the crumbles stick to the cream cheese. Carefully flip the top onto the bottom pressing to have both halves become one. Combine the cinnamon and sugar.  Brush the melted butter on both the top and bottom of the panini and sprinkle the top with the cinnamon sugar.

Place on the preheated press, carefully close without added pressure, and toast until golden brown and caramelized, about 4-6 minutes. Carefully remove the panini, set it on a cutting board.  Allow to cool at least 10 minutes.  Enjoy, or eat later reheating in a 300 degree oven for 10 minutes or until crispy.

Maple Bacon Bits

Makes 1 cup

½ pound thick cut bacon
1/4 cup pure maple syrup
1/3 cup dark brown sugar
1 tablespoon molasses
½  teaspoon kosher salt

Preheat oven to 375 degrees.

In a medium bowl, combine the bacon, maple syrup, brown sugar molasses and salt. Coat the bacon, cover the bowl allow to sit 30 minutes or longer, but no longer then 24 hours. Place the strips of bacon on a rack over a baking pan to catch the fat.  Bake the bacon until it becomes dark caramel color, about 25-30 minutes. Remove the tray from the oven and immediately remove the bacon from the rack. It will be sticky and hot, so be careful. Allow to cool completely, about an hour. Pulse in a food processor until consistency of gravel.