After great fall season of menus sourced from small South Florida farms at 150 Central Park on Royal Caribbean’s Oasis of the Seas, we’re ready for our first seasonal transition. Goodbye Farmstead and Green House… Hello Winter Grove and Shade House! Swank Specialty Produce of Loxahatchee Groves stays on to supply radishes, greens and other hydroponically-grown produce, and we add a new farm to the program – our favorite for heirloom tomatoes – Teena’s Pride aka Borek Farms of The Redland in Homestead! Michael, Eric, and I head out to sea again on Saturday to roll them out with our chef de cuisine Jamie Seyba, who has been kicking butt executing this program onboard since October. This will be my first time sampling the new winter menus, and I promise to report back with plenty of pictures – and commentary of course! Have you cruised on the Oasis and tried our farm-to-sea menus yet?
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- Summertime. And the Garden is Solarized.
- Thank God It's....LYCHEE Season!!!
- Photos in the Field with Foraging Chef Matt Hinckley: Heirloom Carrots in the Soil, Micro Kholrabi, and Beans on the Vine
- All the World's a Stage, The Genuine Cooks Merely Players
- Recipe for Sustainability: While Michael Cures Sierra Mackerel for Solutions in Monterey Bay, We Watch the Seafood at Home
- It's Brunch Cocktail Time: The Ultimate Kimchi Concoction, Bloody Mary with Florida Rock Shrimp
- Growing Together with Little River Market Garden
- Gigging in the Glades
Chef/Owner Michael Schwartz
Michael's Genuine Miami
The Cypress Room
Restaurant Michael Schwartz
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