Sprechen Sie Riesling? Announcing The Riesling Room with James Beard Award-Winning Wine Director Paul Grieco

The Riesling Room_mg Presenter final

Wines of Germany stops in Miami on an east coast Riesling & Co. Road Trip exactly where it belongs at our elegant American dining room in Design District.  Join our favorite Summer of Riesling Overlord Paul Grieco (James Beard Award-winning sommelier/partner at NYC’s Hearth and Terrior) and co-host Stuart Pigott (Riesling expert and author) as they spread their love of German Riesling in one of its most welcoming homes away from home. The Genuine Hospitality Group and wine director Eric Larkee continue their support of this (still?!) misunderstood grape that makes acid hounds rejoice and all of us thirsty for more. After all, it’s always summer in Miami. Get started early. We always do!  Enjoy chef de cuisine Roel Alcudia’s menu and Hedy Goldsmith’s delectable sweet ending below including Welcome Riesling Reception with several Rieslings and passed hors d’oeurves, four courses including dessert all paired with Riesling, and a Bottle of Riesling to go. Mr. Larkee will personally be phoning all guests to help them select the bottle best suited to their taste in sugar to acid ratio — sweet, medium sweet, medium dry, or dry – $150 includes it all.  Click here for tickets, and we look forward to discovering what pairings await!

Canapés
Wild salmon tartare
Ramp and royal red shrimp arancini
Grilled asparagus with jamonnaise
Valdeon gougeres

Amuse
Crostini with fava beans, walnuts, ricotta

First
Chilled pea soup with crab and sorrel

Second
Filet of local fish, quinoa, Tuscan kale, red curry nage

Third
Pheasant on the spit, morels, asparagus, natural jus

Dessert
Buttermilk semi-freddo
rhubarb gelee, pickled rhubarb, rhubarb consommé
pink peppercorn meringue

[VIDEO] Oyster Shucking 101 with Island Creek’s Chris Sherman

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Ok, pin cushion is not Chris Sherman’s middle name, but when you work in oysters long enough, your palm is bound to double as one.  After years of bouncing from one boat gig to another, this Duxbury native joined Skip Bennett’s farm crew at Island Creek, our oyster supplier via FedEx to Miami since 2011. With a Duxbury style oyster knife as The Ordinary Pizzeria’s take home gift tonight, we thought a few shucking tips would be appropriate. I spoke with Chris yesterday to walk us through how to properly disengage this deliciously slippery bivalve. Butchering is a term often applied in our kitchens, but not when it comes to oysters!

Start with the Best Product
Seems obvious but bears repeating.  When picking an oyster, look for one with a nice round shape and a deep cup. The shell of the oyster tells a tale about how it was raised. Green or brown algae, even a slippery shell, is ok, actually a good sign of where they’re grown – on the bottom in the mud. Barnacles tend to die before the oysters do, so you don’t want to see a bunch of those on the shell – they’ll start to stink.  Turn over the oyster.  You’ll see a solid green patch by the hinge with grey and white striping around the edges. These are the telltale signs of one of our oysters!  They should have a nice weight to them. This means they are chock full of meat with a lot of texture and lots of liquid.  You also want a nice hard shell. If the shell is thin and brittle, the oyster’s going to be weak as well, and prove challenging to shuck.

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The Right Tools
The novice is going to want thick gloves and a dish towel, and of course the right knife. We helped RJ Murphy design the Duxbury knife. The tool you use is important – it’s got a nice beefy handle so you can twerk it and a sharp point is key to get in the oyster really easily, rather than some of the rounded ones you see. They do that for safety but people end up having trouble getting into the hinge even more.

Time to Shuck
Of course a gulf shucks a lot different from an east coast oyster but the process is pretty much the same.  Place the towel on the table and wrap the oyster flat on the surface so just the hinge is sticking out. Put your hand over the oyster so you have a nice leverage on it.  I take my thumb and put it on the blade of the knife. Like choking up on a bat…  This hedges your bets, if you screw up it’s a backstop instead of plunging the whole knife!  Starting from the hinge in the back, you do the “Twist and Wiggle.” Exert some force but not too much. Get the knife about 3/4 inch in and then you twist the knife to pop it open. Break the hinge. Here you need to be careful to sever the abductor muscle attached to both shells. Be careful not to butcher the oyster!  In Europe it’s funny because they actually leave the bottom muscle attached to prove the oyster you’re eating comes from that oyster shell… It happened to me once in France, and the waiter was like “figure it out!”  It used to be commonplace for lower quality oysters to be placed in the fancy Belon shells.  Now I take a 45 degree angle to top shell and scrape it grinding top shell on the edge. Now for the bottom, it’s like peeling a potato, clear the muscle off just scraping it… Don’t try to slice or cut it. You want to keep it whole and intact with its liquor. Enjoy!

Watch guest poppin’ like its hot chef Mike Lata show us how a professional gets ‘er done, with the below tutorial we snagged in the back of Harry’s Pizzeria earlier this morning.  He’s wielding his fancy “Quinton Middleton” style blade.  Taste the results later at The Ordinary Pizzeria, we have a couple of tickets left, but not for long.

[VIDEO] [RECIPE] Our Latest Vice: Getting the Late Night Miami Munchies

Miami specializes in shady characters!

Up to no good!

Today VICE “soft opens” its new food channel, yet another indication of pop culture’s obsession with all things culinary, and we are full of giggles.  Fittingly, the debut coincides with the release of another episode of its fun-loving, if not slightly raunchy series “Munchies: Chef’s Night Out.”  The subject? Miami and these three stooges above.  Yes, it’s Michael Schwartz’s turn for a night on the town, and he has chosen a motley crew in Bar Lab’s Elad Zvi (The Broken Shaker) and TGHG’s Eric Larkee (The Genuine Hospitality Group) with some surprising cameos along the way from Tap Tap to The Cypress Room.  Watch how this recipe for innocent disaster unfolds in the episode below, and if you must try this at home, we have the closing meal’s sweet and decadent ending in fisherman George Figueroa’s Spiny Lobster Ceviche below.  Substitute sweet Florida key west shrimp or rock shrimp when not Florida lobster season. Cheers to good friends and good times!

Spiny Lobster Ceviche

Serves 4

2/3 cup fresh lemon juice, more to taste
1/3 cup fresh lime juice, more to taste
1/4 cup rice vinegar
1 cup good-quality soy sauce
Pinch of cayenne
1/2 pound spiny lobster meat, removed from tail sliced thin
1 tablespoon of masago
1/4 cup thinly sliced cucumbers
1 teaspoon thinly sliced jalapeños (to taste)

Combine the lemon juice, lime juice, vinegar, soy sauce and cayenne in a medium mixing bowl. Toss in lobster meat and make sure it is completely submerged. Let soak for thirty minutes.

Serve the lobster meat over freshly sliced cucumbers, adding jalapeños and masago in top.