40–Love | A Taste of the Basics at Ella

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Last night The Genuine Hospitality Group participated Miami’s inaugural Taste of Tennis event to kick off the Miami Open, the annual two weeks of tennis mania on Key Biscayne from March 23-April 5.  With an invite from chef Kerry Heffernan, we brought our e-game to the W South Beach, offering a taste of ella, Michael’s pop-up café coming to the Design District’s Palm Court in April.  Keeping it simple is one of the keys to what makes Chef’s food so good, and he even offers a “Basics” section in his cookbook dedicated to just that.  Tomato jam is one of those versatile pantry staples from which many dishes can be built… like ella’s Parmigiano-Crusted Grilled Cheese.  Special Ops Chef Thomas Tennant griddled and perfectly pressed 40 cut into bite-sized pieces of love for a sporty and suited crowd that couldn’t get enough!  Thomas is former USTA player and tennis coach who knows his way around the tournament, having been a ball boy for as many years as it has title sponsors.  Lipton, Sony Ericsson, Nasdaq… and now the Miami Open!  Great call Itaú on finally giving the city its naming rights.  It was great to put a face to a pug and meet Geoffrey Anderson of Miami Food Pug and to have some professional sous chefs stop by!   Kerry, an avid fisherman, put out an incredible crudo, and we were surprised to see a lionfish at his station.  Thomas is passionate about eliminating this invasive species in the Cayman Islands through cooking, and apparently there is a population in the Florida Keys ripe for the culling.

The sandwich combines buttered slices of hearty pullman loaves coated in Parmigiano that gets a crispy, flaky crust on the griddle before its stuffing of gruyere, fontina, and caramelized onions melt together with a warm hug from our Breville panini machine.  The tomato jam is the bright, sweet finish to tie it all together.

IMG_5930Heirloom Tomato Jam

Makes 3 cups

4 heirloom tomatoes (2 pounds)
1/4 cup extra-virgin olive oil
2 dozen cipollini onions, peeled, halved lengthwise or quartered depending on size (1 pound)
2 whole cloves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup champagne vinegar
2 tablespoons agave syrup or honey

Bring a pot of water to a boil and prepare an ice bath. Cut a little cross mark on the bottom of the tomatoes. Immerse the tomatoes in the boiling water for about 15 to 30 seconds, until the skin starts to peel away. Using a slotted spoon, remove the tomatoes from the pot and transfer to the ice bath to cool quickly and stop the cooking process. Peel the tomato either with your hands or with a paring knife. Cut the tomatoes in half and squeeze out the seeds. Coarsely chop the tomatoes and set aside. You should have about 3 1/2 cups. Place a large skillet over medium heat and coat with the oil. When the oil gets hazy, add the onions. Cook and stir until the onions soften slightly and get a little bit of color and, about 6 minutes.

Add the tomatoes, cloves, and season with salt and pepper. Cook and stir until the tomatoes start to break down and release their liquid, about 10 minutes. Add the vinegar and agave. Continue to cook, stirring often to prevent burning, until the liquid has evaporated and the chutney is thick, about 5 minutes. Cool to room temperature and pulse a few times in a food processor.  Keeps sealed in a refrigerator for a week, longer if properly canned.

Buck’s Gets Funky in April

Buck up and join the conversation by following #bucksbeergarden. Thanks for sharing!

Buck up and join the conversation by following #bucksbeergarden. Thanks for sharing!

BucksFlyer02 (1) Get ready for our monthly switcheroo!  We’re excited to announce our local brewery partner for Buck’s Beer Garden & Bonfire’s April 2 and 16 events is Funky Buddha!  Find special bottles of the Boca brewery’s Barrel-Aged Muy Bonita Apple Pie Brown Ale in The Raleigh South Beach’s Oasis, along with favorites like Cabana Boy Wheat Ale, Crusher IPA, Hop Gun IPA, Floridian Hefeweizen, and OP Porter which will begin rotating on Restaurant Michael Schwartz’s new White Bar dual tap tower on Monday. Funky Buddha Brewery was founded in 2010 and is committed to producing bold craft beers that marry culinary-inspired ingredients with time-honored techniques. Its mantra is big, bold flavors, made exactingly with natural ingredients. Perfect. Huge thanks to Wynwood Brewery’s Dave Rodriguez for making our inaugural March such a smashing success.  See you next month, when we’ll also have trucker hats and tees on the menu!

Springing Beyond the Buns: a Knaus Berry Farm Weekend at Harry’s Pizzeria

We are celebrating the official first weekend of spring as Knaus Berry Farm showers Harry’s Pizzeria with produce and more! Chef de cuisine Danny Ramirez took his back of house crew on a field trip to one of our favorite places in Homestead on Tuesday to harvest tomatoes, zucchini, scallions, strawberries, and greens to highlight on Harry’s regular menu this weekend.

Danny has been going to KBF since he was about 5 years old, but this was his first look behind the scenes. Danny says, “I never thought I would ever be in their elusive Back of House. I didn’t realize how many acres they have. They grow a lot more than those delicious strawberries. As a chef, being able to expose my guys, young cooks, Chris Cantu and Miller Celestino, to what real, good food is was so rewarding. They got a chance to see what really drives me and all our chefs at TGHG.” They spent a morning harvesting in the fields with Herby. Herby runs the field and Thomas runs operations, Danny explains, “I grew up with KBF strawberries and sticky buns and having a chance to meet their team and see the entire operation was like coming full circle. And as a local guy trying to make and leave a mark on my city this is what it’s all about, foraging these relationships and sustaining them so that my kids and their kids can see and taste South Florida for what it is.”

Visit the restaurant in the Design District from Friday, March 20 through Sunday, March 22 to partake in the fun and welcome a new season in South Florida!  There’s something sticky in the dessert section, too, and we bet you can guess what it is!  A special thanks to head Baker Thomas Blocher for the treats (always!) and the idea.

The Dishes:

KBF Roasted Grape Tomatoes with Stracciatella and KBF mint pesto

KBF Scallion and Zucchini Salad with zucchini blossoms, KBF parsley, botarga and lemon vinaigrette

BLT Pizza with creamed KBF spinach, KBF tomatoes and bacon

KBF Strawberry Soda

Panna Cotta with KBF strawberry compote

We are very excited for these fresh dishes and can’t wait for you to try them, see you this weekend!

 

 

Field Report: A Spring Farm Run in The Redland

On Sundays and Wednesdays at 9:00AM an email is sent out to some of the best chefs and produce junkies in Miami.  I was lucky it was a Wednesday when I found myself poking around the walk-in cooler at Farm to Kitchen HQ.  While owner Chris Padin finished up the morning’s transmission, I became acquainted with the fridge, a snapshot of spring’s arrival in South Florida.  There were passion fruit the size of ostrich eggs, a box of rosy-rooted watermelon radishes and a crate of bright green sapote, the kind of gems that conceal the real treasures just beneath their skins — sweet tart seeds jeweled bright orange, pink and green rings to make even Saturn jealous, and sweet flesh tasting of chocolate custard with the color and texture to match.  Mesmerizing.  Losing the feeling in my fingers was my cue to exit.

Chris had just hit send as he explained, “I update the email blast twice a week. It lists the farms, their products, price and classification. Then, the chefs have about a day to call me with their orders.” I peeked and counted about 10 farms with a long list of veggies, dairy products, greens, herbs and fruits.  Chris and partner Aleli Lauria-Padin operate Farm to Kitchen, and I think they have the best jobs on planet Earth. Picking up the good stuff from all over South Florida and dropping it to some of the best restaurants in Miami.  Currently, Farm to Kitchen works with 12 – 15 farms and supplies about 30 restaurants.  Both numbers are steadily growing branching out from Michael’s Genuine Food & Drink to all the TGHG restaurants including The Cypress Room, Harry’s Pizzeria and Restaurant Michael Schwartz.  The couple is careful to expand at the right pace with the right people, and now includes some familiar names as well as new kids on the block from Eating House, 27 Restaurant and Vagabond, to Proper Sausages and Fooq’s.  But today was about the farms, five farms to be exact: Verde Gardens, Teena’s Pride, Knaus Berry, Corona and Bee Heaven all in Homestead — a world away from our home in the Design District.

On the 40 or so minute ride down, we passed farm after farm, but not the type I was expecting.  Fields of palm trees, hedges, and other ornamentals, all neatly arranged in rows fanned out beside us.  These landscaping nurseries were all cool to look at, but, as Chris was quick to remind me, they all could be growing food instead.  Our first stop was Verde Gardens, a 22-acre farm staffed and operated through the Urban Oasis Project whose goal it is to teach formerly homeless families how to run a farm. Every available patch of green is utilized. Chris and I walked through two of the largest plots, and I listened intently as he rattled off the names of all the greens and herbs. We stopped at some for a closer look. I was stuck on the rainbow chard and its richer than rich reds, yellows and oranges. Chris suggested that we take a look at Verde Gardens’ tropical fruits tucked away behind a barn, and sure enough, my mind was blown. A giant banana flower hung inconspicuously in the sky. It was about the size of a football. I had never seen such a thing! As far as I was concerned, bananas grew on trees and were yellow, sometimes green. But this flower, and flowers like it in various stages of growth, were completely exotic to me. On our way out, I met Chuck, one of the farm managers. Chris and Chuck started talking about orders, the impending close to the season and loquats. I quickly Googled ‘loquats’ – but more on that later…

Next up, Teena’s Pride. One thing I noticed, everything is bigger at Teena’s. The Borek family has been operating this 500-acre farm for many generations. There are tomatoes as far as they eye can see, and then some. Every kind of heritage and heirloom tomato occupy rows at least a mile long. While Chris and I were inspecting some pancake-sized nasturtiums, Chef Niven called. He wanted an update on the tomato ‘situation,’ and Chris filled him in, reporting that “they have lots of greens, and there are a few cases with some great color on ‘em, good variety.” And it was done. Chris ordered 30 cases for Niven to be delivered the next morning. There are tomatoes growing in fields and in greenhouses; there are tomatoes on giant trays with their own irrigation system and growing in cooling houses. These tomatoes could survive the apocalypse. Having all this space allows Teena’s to test out crops. They had a few new heirloom varieties in the grow house, Chris explains, “if they make it in the grow house, and people like the taste, then they get moved to the fields and from there to Niven at the restaurant.”

Unlike the other farms, Knaus Berry Farms was busy entertaining the public – and on a Wednesday morning!  We walked into a market area with signs for milk shakes, strawberries, cinnabuns and veggies. There were loads of people walking up and down the u-pick aisles outside. KBF has strawberries for miles, and, as we were told inside, that wasn’t even half of their crop. This place has a cult following, and I’m the newest recruit. The strawberries sat in perfect rows, peeping out from the white plastic sheeting, there to protect them. They are plump, perfectly ripe and bright red. As Chris and I were leaving, we met by the Bald Baker, Thomas Blocher, who runs the bakery at KBF and supervises the creation of hundreds of trays of cinnabuns every day. He recently started blending his own coffee, deftly called “Bald Baker’s Blend”– which we sampled. It is delicious! Chef de cuisine Danny Ramirez is taking the Harry’s Pizzeria kitchen crew on a field trip to Knaus later this month, so more on them to come.

We had to pick up some sugarcane for our booth at the Sprung! event Harry’s and Michael’s Genuine Home Brew participated in last weekend, so Chris and I rode over to Corona Farms / Martha’s U-Pick. Right off of Krome Avenue is this perfectly self-contained stand offering some of the best Southern Hospitality I’ve seen in South Florida since moving here from Charleston, South Carolina. Within moments of our arrival, Chris handed me a coconut with a straw poking out of it. I look up to see him hacking away at another coconut with a machete. A tiny puppy roams around like he owns the place, and he’s got it made. There are bananas on display and every color pepper you could imagine. This stand had bins of tomatoes, eggplant, zucchini, and a variety of lettuces. The whole place is electrified with color. If you look out behind the stand, you can see the farm, completely green and lush with a sugarcane perimeter. Not only was this convenient, but incredibly beautiful.

Bee Haven Farm was like a secret garden. As we wove our way through tropical trees, Chris plucked leaves and greens for me to try. He crumbled up an allspice leaf in his hands and told me to sniff.  The smell was biting! We walked up to a few rows and Chris stopped me from going any further, as he pointed to the sign ‘BEES AT WORK.’ I saw about 10 filing boxes stacked on top of each other. Yup, they were filled with bees. There were also a few loose chickens wandering around, and more in little coops strategically placed around the farm. Permaculture is a theory of farming that makes full use of all the benefits the crops have to offer. Here was permaculture at work: The chickens graze and provide manure, while the bees pollinate and bounce from plant to plant. The farmers rotate the crops, moving certain flowers to attract different bugs and monitor growing rates. Hidden in this hide away oasis, we found pencil mulberries, black tomatoes, tamarind and loquats.

 

Loquats at Bee Haven Farm

Loquats at Bee Haven Farm

Loquats are a fruit native to the East, often called a Chinese plum or Japanese plum. They are high in sugar and acid and are commonly used to make jam. These new crops are always exciting for the farmers and for Chris, as well. He thinks these would be a big hit for the Farm to Kitchen Buying Club. Every Saturday, people like Jackie trek up to 54th Street to the Farm to Kitchen warehouse to pick up their boxes of fruits, veggies and greens. You can sign up at ali@farmtokitchenmiami.com. Each week, FTK compiles small ($35), medium ($45), large ($55) and extra large ($75) boxes of goodies for families to cook with at home. FTK also offers great add-ons, like chicken and duck eggs, raw local goat’s milk, and avocado honey. The FTK Buying Club was created to soothe frustrated chefs. On his deliveries, Chris had encountered so many chefs who got great produce in the restaurants and yet cooked with lesser products at home. So, Chis started delivering personalized boxes of produce to the chefs with their regular deliveries. When Chris and Ali cook at home, they use ingredients from the farms and their garden, so they believed that if better products were available — more families would want to cook with these great ingredients too.  The Farm to Kitchen Buying Club was born. Now, you can see Chris & Ali every Saturday when you pick up your box of goodies and enjoy the freshest, local ingredients Florida has to offer. Thank you Chris & Farm to Kitchen!  For up-to-date information on our go-to food sources for the restaurants visit our Sourcing pages.

Thank you Chris, Ali, Verde Gardens, Teena's Pride, Knaus Berry Farms, Corona Farms and Bee Haven Farms!

Thank you Chris, Ali, Verde Gardens, Teena’s Pride, Knaus Berry Farms, Corona Farms and Bee Haven Farm!

 

Currybest | Buck’s Beer Garden & Bonfire, Take One, in Pictures

Did you know that currywurst isn’t a type of German sausage made with curry, but rather a perfectly grilled brat served with a heaping squeeze of curry ketchup and sprinkle of curry powder?  This was one of my revelations under the full moon last night at Buck’s Beer Garden & Bonfire’s inaugural event, where we played sponge for all things German thanks to guidance from helpful countrymen (that’s you, Frank!)  The right amount of sauce is also when you think it’s too much.  You’ll use every bit of it until the last bite of linked meat in crusty roll is gone.  The story dates back to 1949 Berlin when Herta Heuwer obtained ketchup (or possibly Worcestershire sauce) and curry powder from British soldiers in Germany.  She mixed these ingredients with other spices and poured it over grilled pork sausage and currywurst was born!  Street food in Germany was never the same again!  We can’t wait for our next food history lesson, or pick up game of ping pong on March 19, our second and last event of the month.  You won’t want for sauce, Wynwood brews to your heart’s content, nor ping pong balls! And don’t forget to try the Schwenkbraten, a delicious cut of pork (neck) bathed in paprika-oregano’d onions, served with a side of cabbage. It was a knockout, and cooked to perfection on the Schwenker grill.  Click here for last night in pictures. Prost!