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- EVENTS
- All the World's a Stage, The Genuine Cooks Merely Players
- A South Beach Homecoming: Restaurant Michael Schwartz at the Raleigh Hotel!
- The Merrier Genuineland: Wine, Tequila and Mezcal, Martinis & More at our May/June Events
- Thank God It's....LYCHEE Season!!!
- Welcome to the Dance Floor, Fall TGHG Brand Intern Sara Gaylord
- FRUITS, VEGETABLES & HERBS
- Let The Hunger Games Begin... with an Ossabaw Island Hog
- ABOUT
- MEAT & POULTRY
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MIchael’s Genuine Home Brew
- RT @beardfoundation: We’re almost ready to roll at Lincoln Center! You can watch JBF Awards ceremony live at jamesbeard.org! #jbfa 1 week ago
Michael’s Genuine Miami
- As a bowl of lychees as a verbal!!! #brunchbell #sweet hedygoldsmith instagram.com/p/ZgG29njNQk/ 4 hours ago
Chef/Owner Michael Schwartz
- This is happening right now instagram.com/p/Zbr67HxR7m/ 1 day ago
Assistant to the Chef Ellie Groden
- Hello friend. instagram.com/p/ZgkQBLMsHQ/ 6 minutes ago
Executive Pastry Chef Hedy Goldsmith
- @guarnaschelli oops. retweeting b/cause of a typo: your book is pretty frigen "awesome" too. 5 hours ago
Wine Director Eric Larkee
- @corked04 @WHISKGourmet @ktchntrvwr yippie! 3 hours ago
Harry’s Pizzeria
- Fabulous Heirloom Tomato 👌 instagram.com/p/ZgWb24oTtJ/ 2 hours ago
Harry’s Chef de Cuisine Manny Sulbaran
- @mrstitofuentes @harryspizzeria how wast it??? 3 weeks ago
The Cypress Room
- Another sweet ending from hedygoldsmith. TOASTED OREGON HAZELNUT PARFAIT — 15 dry caramel, puffed… instagram.com/p/ZeIKILRakS/ 22 hours ago
Michael’s Genuine Grand Cayman
- RT @beardfoundation: We’re almost ready to roll at Lincoln Center! You can watch JBF Awards ceremony live at jamesbeard.org! #jbfa 1 week ago
Grand Cayman Chef de Cuisine Thomas Tennant
- @SavannahBDuncan @mgfd_gcm @camanabay you are very welcome. Happy to hear you enjoyed it 4 days ago
Director of Operations Charles Bell
- RT @MGHomeBrew: Drink it! RT @elliesara: "Look what I found!" @charlesdbell @sbeCollection @chefmschwartz @rmsatraleigh Martini Bar http://… 1 month ago
Daily Archives: March 8, 2010
It’s Doughnut Time Behind the Pasty Line
Yesterday at brunch, doughnuts hit the fryer in pairs of two. We kindly asked the permission of three pastry maidens to capture their handiwork on film.



