Monthly Archives: August 2011

[UPDATE] Seminole Pumpkin for the Ark of Taste

Posted on August 30, 2011 by | 4 Comments

Baby pumpkin, would you mind if I stole your flower? It sure looks delicious!

Update: Great news!  Chef de cuisine Molly Brandt, of 150 Central Park aboard Royal Caribbean’s Allure of the Seas, will be joining us as guest chef!  Of her dishes, including Curried Seminole Pumpkin Soup, Lobster, Cilantro Raita, Pappadum, and Tamale of Seminole Pumpkin, Golden Raisins, Cumin Crema, Chipotle, she advises MGFD wine director and sommelier Eric Larkee of the pairing,  ”Neither dish is going to be particularly hot even though the spices used imply that. Just a little heat, after all I am from Minnesota!” We can’t wait, Molly!  

We’re about two months out from Slow Food Miami’s annual taste explosion on a single rare ingredient in an effort to save it from extinction called the Ark of Taste Dinner.

Michael, Hedy and our restaurant have had the privilege of executing these dinners for many years now. You may recall the pig-laden, banana-plantain affair that was the 2010 feast of the Hua Moa (successfully boarded to the national Ark in June.)  I guarantee that our guests remember it quite clearly.

The event comes to The Kampong this year on October 27, and tickets are now on sale to the public as of this morning.  As with all Slow Food Miami events, proceeds fund the installation of local school and community gardens.  Fittingly, we’re warming up to Halloween by celebrating a special pumpkin native to Florida.

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Posted in Field Report, Food Philanthropy, Special Event

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Niman Ranch’s 13th Annual Hog Farmer Appreciation Dinner

Posted on August 25, 2011 by | 2 Comments

Niman Ranch merguez sausage pizza with harissa, preserved Meyer lemon, kalamata olive, manchego, scallions & mint tops, by sous chef Matt Hinckley. A special treat for staff, maybe coming soon to the menu.

Irene’s feeder bands aside, Chef is heading to Iowa this morning as one of seven chefs invited to put out a course at Saturday night’s Hog Farmer Appreciation Dinner. The event is produced by Niman Ranch to celebrate the family farmers who raise its livestock “traditionally, humanely and sustainably.”

Michael has been using Niman Ranch lamb for as long as he can remember, and this is a great opportunity for him to see the operation and meet the people behind it. It’s also no secret we love having lamb on the menu here at MGFD.  A quick scan of changes over the past month reveal just how much: Niman Ranch Lamb Flatbread with preserved meyer lemon, hummus, harissa, pine nuts, golden raisins, and French feta; Niman Ranch Lamb Meatballs with local heirloom tomato, yogurt, and flat bread; Niman Ranch Lamb Stuffed Eggplant wood roasted and topped with local heirloom tomato, greek yogurt, and pistachios; Penne Bolognese with Niman Ranch Lamb, housemade organic ricotta, and basil; Wood Oven Baked Shepherd’s Pie with Niman Ranch Lamb and potato gratin (has been a Miami Spice course); Niman Ranch Lamb Tartare with harissa, fried capers, and crostini; and of course the mainstay also in Michael’s cookbook, Chargrilled Leg of Lamb with Greek farro salad and salsa verde…  For Slow Food Miami’s October 27 Ark of Taste dinner fashioned around the to-be-inducted Seminole Pumpkin, he’ll prepare a course of spaetzel and braised Niman Ranch lamb shank. At our Grand Cayman outpost, we feature its beef in our burgers and other dishes, like Grilled Niman Ranch beef cheek with Anson Mills polenta, grilled green onions, local radish and roasted corn salad, a recent verbal medium.

We will honor Niman Ranch’s desire to keep this Saturday’s menu a surprise for the farmers, but will say Michael’s dish is going to be crisp, bright, and creamy.  For a taste of what’s in store for the chefs this weekend, here’s a look at the 11th annual gathering and see below for their itinerary.

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Posted in Behind the Scenes

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Pappy Got Himself Some Punts

Posted on August 23, 2011 by | Leave a comment

Like father, like punt, born from our penchant for wine bottle recycling.

Schwartz law numero uno.  When Michael asks “Did you see these?”… twice… a) he’s pretty excited about whatever these are and b) you probably are going to think they’re pretty cool, too. This phenomenon was demonstrated with his new home kitchen range (and hood,) and now, hand-crafted, recycled vessels suitable for connoisseurs of our ever growing and improving bourbon selection.

Meet our new wine punt glasses, frosty smooth and containing a pedestal on which large cubes of ice may sit and up against which your Pappy Van Winkle 15 year may lap and melt ever so efficiently.  Behold and sip at your leisure a close-to-perfectly chilled and undiluted bourbon.  Ask for a punt on your next visit and take one for a test drive.  Or get some of your own, here.

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Posted in At the Bar, Chef Toys, MGFD_MIA

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