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- Recipe for Sustainability: While Michael Cures Sierra Mackerel for Solutions in Monterey Bay, We Watch the Seafood at Home
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- Who's Your Daddy? Unleashing Animal Pizzeria on the East Coast for Harry's Chef Pop No.6
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Michael’s Genuine Grand Cayman
Follow @MGFD_GCMHarry’s Pizzeria
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Chef/Owner Michael Schwartz
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Executive Pastry Chef Hedy Goldsmith
- Tweaking my Wednesday blog post for Food Network's FN Dish..its one of my fave ingredients! Last week = salt ruled ow.ly/b32er 1 hour ago
Sommelier Eric Larkee
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Oasis of the Seas’ 150 Central Park Chef de Cuisine James Seyba
- First place I go on my vacation?? @harryspizzeria of course! 1 month ago
Assistant to the Chef Ellie Groden
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Director of Operations Charles Bell
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Grand Cayman Chef de Cuisine Thomas Tennant
- I've been weary long enough, today was a day of rest. Love kman 12 hours ago
Monthly Archives: December 2010
Happy NYE
Posted in Behind the Scenes, Special Event
1,000 Genuine Words for 2010

Good Goatness: Hedy's Goat's Milk Sherbet with Balsamic Fig Chutney makes our 2010 greatest hits list.
rainbowcityalwaysflowersthirtyninthstreetofficelanternsprincecharlesstatushotline
conversepoptartsbrunchblackbeardcrisppigheadbradleyfigsbreakfastpizzabellypdrfoh
bellybigbirdrosemarypreshiftcookbookeggsleilanisnickershedygrandcaymancobiaalt
inorforagerwhitehousechefsthymecurdcountrymusicikeaharryluluelladesigndistrict
greenpeanutscarrotoliveszacbrownbandtequilamangoartbaselteenaspridetamarapuss
rootsinthecityhanisgoatcheesegoatsmilksherbetshandmadepastadoughwholesomewa
veheirloomskimchibenedictmaldonhousesmokedwoodovenroastedbarbequebeefche
eklocustprojectsdennislimefoodcartcharlesmatthominyfreshkristiingridalikumpryan
ericbrigittemountgaydeviledtostonescornichonpilotburgerscheeseoftheweekresotap
cheekflotuscumincinammonvanillacrumpettwitterpontchartrainbluecrabbourbonm
akersmarkchocolatesorbetfelixjpberlinmilouseherefordhogsfalafelburgerbashsbwff
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2010: Worth at Least 1,000 Words

Food for Thought's @Frodnesor included our Kimchi Benedict as one of his best 10 bites of 2010. I agree! What do you think?
2010 was the year of the _______ at MGFD.
I asked Ryan, Eric, and the kitchen to reflect and help me fill in the blank for a post later this week of what stood out for us this year at the restaurant. Dishes, drinks, ingredients, techniques, people… They all count and sum up a pretty incredible year.
What about you? Was it something old that kept you coming back for more, or something new that made you think about food and drink in a different way? We want to know what your greatest hits with us were this year. Please share in the comments below and help me complete our 2010 mosaic.



