After attending today’s lunch pre-shift @MGFD_MIA to update staff on some news and projects, I popped into the walk-in to snap a random selection of what’s fresh today and likely going to end up on your plate if you dine this week. I’ve been researching Wreckfish for an upcoming TV shoot we’re doing where we want to catch some… They reach a maximum reported length of 210 cm (7 ft) and weight of 100 kg (220 lb)! They have some crazy rows of teeth in the back of their throats. Little Tunny is another fish you don’t see much on restaurant menus. According to my trusty Wikipedia, Little Tunny is a species of local tuna commonly called “false albacore” or “albie,” as it resembles the Atlantic bonito, skipjack tuna and species of mackerel. It is sought after as a sport fish due to its line stripping 40 miles per hour (64 km/h) runs and hard fighting ability when hooked. As I was leaving, a rare but anticipated goat arrived from Lake Meadow Naturals. I told Brad I would be praying for curried goat sandwiches with slaw on toasted brioche tomorrow!
You may now enjoy the breeze while enjoying our menu at Harry’s Pizzeria, our restaurant down the block in the Design District. Outdoor seating became available yesterday, and I took full advantage with some polenta fries and spicy ketchup, my – gasp – first ever order. After a wet, miserable morning, especially on the roads with Art Basel nearing, the day has become a beautiful one. Bring a friend, and enjoy today’s special outside, crispy pork belly and cornmeal fried French purple beans, served with spicy pickled chili aioli. Chef de cuisine Manny used a combination of red, Anaheim, and jalapeno peppers to make the dipping sauce just the right level and flavor of heat, and the beans came via a recent Homestead farm run by our new forager for both Harry’s and MGFD, Chris (Ali‘s husband!)
Harry’s is open Monday through Thursday 12:00 noon to 11: 00 p.m., Friday & Saturday 12:00 noon to 12:00 a.m., and Sunday 12:00 noon to 10:00 p.m. Have you tried Harry’s yet? Visit its Tumblr site here and the archive specifically for lots of posts from pizzaland, and even submit thoughts or pictures of your experience!
Our answer to the Neiman’s Catalog? Genuine Umbria with Chef Michael Schwartz: A week of local food & drink at Cai Meli Azienda Agraria, April 15-22, 2012.
Yes, you read correctly! Just in time for the holidays, we are thrilled to be announcing Michael’s first cooking classes abroad. The Genuine Umbria package offers a week in Umbria, cooking and feasting on local ingredients prepared the genuine way – fresh, simple and pure. Majestically perched among the green Umbrian mountains, and basking under beautiful blue skies, Cai Meli will be home base for your culinary experience, a 40-acre olive plantation situated in an environment of incomparable natural beauty. As you immerse yourself in the Italian way of life, enjoy guided trips to the farmers market, wine and cheese tastings, museum visits and more. Continue reading