Much of what we do at Michael’s Genuine is based on common sense. At the Miami restaurant, one example is how everyone from Wine Director Eric Larkee to the chefs in the kitchen utilize space. For Eric, it is the physical size and format of the wine book, within which can only rest a list divided onto the front side of two legal-sized sheets. For Executive Pastry Chef Hedy Goldsmith, it’s about finding ways to be creative and produce efficiently working within the spacial constraints of her station. Enter, “Pie in a Jar.”
“I wanted to put pie on our menu forever. We have tight quarters in our kitchen which kept me away from the idea,” Hedy explains. ”The idea of utilizing the freshest fruits in season pushed me to make the pie idea work for MGFD. The canning jar became to perfect vehicle for keeping the pies contained, fresh and totally cute. We are now able to produce an unlimited variety of traditional and non-traditional pies in volume. The pies are able to reach our guests in the exact shape as they were intended. We are only limited to our imagination.”
