With November fast-approaching, we’ve updated our events page here on The Genuine Kitchen with the most current list of where and when you can find our genuine team in and out of Michael’s Genuine and Harry’s Pizzeria over the next month. A couple of our favorite highlights are here below, and visit this link for the entire list!
MIAMI Thursday, 11/1: Sweet Miami Lemonade
Join us for Hedy’s inaugural Miami culinary event for Alex’s Lemonade Stand: Sweet Miami Lemonade! Taking place at the stunning Marlins Park, this is not your average night of hot dogs and homers. Spanning a private VIP level at the Park, each of four suites will feature delicious treats paired with signature cocktails highlighting original recipes from Baking Out Loud. In addition to indulging in desserts such as Tangerine Creamsicle Pot de Creme, Buttered Popcorn Gelato and Junk in da Trunk cookies, guests will be contributing to finding a cure for all childhood cancers as funds raised from the event will support pediatric cancer research projects through Alex’s Lemonade Stand Foundation. Adding to the delicious food and cocktails, guests can devise their own game winning strategy to outbid each other for fabulous items available in a silent auction. This exclusive event is limited to 200 guests, tickets are $150/person which includes a copy of the cookbook.
GRAND CAYMAN Sunday, 11/4: Brunch Begins On-Island
Sundays at the town center of Camana Bay are about to become more genuinely delicious… and our beloved brunch finally gets the waterfront view it deserves! Beginning November 4, the Caribbean outpost of Michael’s Genuine Food & Drink serves its first Sunday brunch from 11:00 a.m. to 3:00 p.m. The all-new a la carte menu offers a variety of small plates perfect for sharing, in sections including Savory, Sweet, Eggs & Things, Breads, Meats, and Snacks.
Grand Cayman Executive Chef Thomas Tennant, who began working with us in Miami in 2007 and opened our island restaurant in 2010, uses local, sustainable ingredients from the island’s farms to infuse Caribbean flavor into Michael’s famously fresh, simple and pure approach. One such source that will especially shine throughout the brunch menu is Donna Connolly’s Healthier Choice Eggs, a small, family-owned and operated farm in the East End committed to raising chickens naturally and holistically, ultimately producing better eggs. You’ll find this local ingredient in signature favorites from the Miami menu like Kimchi Benedict with a poached local farm egg, crispy pork belly and kimchi hollandaise on a toasted crumpet ($10) and Breakfast Pizza with house-smoked bacon, local egg, roasted tomato, Monterey Jack and scallion (CI $12,) as well as brand new items unique to Tennant’s service like Tempura-Fried Local Egg with kimchi (CI $5.) The chef’s active charcuterie program gets to play, too, in dishes like Local Avocado with homemade biltong – a South African-style beef jerky — 6-minute egg, and frisee (CI $8) and Housemade Bacon (CI $5,) Breakfast Sausage Patties (CI $5,) and Pastrami (CI $6) in the Meats section.
Sweets shine in their own right at brunch, showcasing the whimsical creations of Ms. Goldsmith, a 2012 James Beard Award Finalist for Outstanding Pastry Chef and author of the new cookbook, Baking Out Loud: Fun Desserts with Big Flavors (CI $27.50.) Comforting Lemon Ricotta Pancakes with blueberry compote (CI $8,) Homemade Granola Parfait with fruit (CI $6,) and Toffee Sticky Bun (CI $5) satisfy breakfast cravings, while riffs on her favorite childhood treats (CI $4) like S’mores, Peanut Butter Brownies, Coconut Bars and now legendary Homemade Pop-T’s filled with homemade, seasonal fruit jams like coconut and guava play to the sweet tooth.
Finally, no brunch is complete without great drinks. Michael’s Genuine Food & Drink Grand Cayman will offer freshly-squeezed Orange, Pineapple, Grapefruit and Watermelon juices (CI $5,) homemade sodas like Ginger-Lemongrass, Rosemary- Cherry, and Pomegranate (CI $4,) all-you-care-to-drink sparkling De Chanceny, Crémant de Loire, Brut NV (CI $16,) and twists on classic cocktails like the Kimchi Bloody Mary with Ketel One vodka, housemade kimchi mix and rock shrimp (CI $11) and the Polynesian, made with Cayman Islands Distillery Silver, Gold and Seven Fathom rums, Demerara syrup, fresh pineapple and orange juices, and homemade orgeat syrup over crushed ice (CI $11.) Michael’s Genuine Home Brew, our new classic American Ale from Alabama’s Back Forty Beer Co. made with Florida-grown brown rice and sugarcane, will also be featured on the brunch menu by the bottle (CI $11, 22oz,) and also in the refreshing Michelada with tomato, cumin, homemade hot sauce, pepper, soy and fresh lime (CI $8,) along with other craft and local beers, a creative selection of wines by the glass from sommelier Eric Larkee, espresso drinks from Miami specialty micro-roaster Panther Coffee, and teas from Steven Smith Teamaker.
Open since June of 2010, Michael’s Genuine Food & Drink in Camana Bay offers local residents as well as international visitors to Camana Bay a taste of the fresh, simple, pure, and sustainable cuisine of James Beard Award-winning chef/owner Michael Schwartz. With leadership on-island from chef Thomas Tennant, the restaurant has both supported and grown with the local economy by prominently featuring ingredients from local farmers, fishermen, and other producers on the menu. In addition to daily changes to dishes based on what’s available and in season, an extensive selection of beers and bourbons are front and center at its bar and lively happy hours. Michael’s Genuine Food & Drink is a member of Cayman Sea Sense, hosts monthly Farm-To- Table Dinners with Slow Food Grand Cayman, and works with local divers who hunt the invasive lionfish to offer this delicious predator in myriad preparations.
Michael’s Genuine Food & Drink Grand Cayman, located at 47 Forum Lane, Suite 4103, Canella Court at Camana Bay, will be open for weekly Sunday brunch beginning November 4, from 11:00 a.m. until 3:00 p.m. For reservations, please call 345.640.6433 or email firstname.lastname@example.org Hours of operation are Lunch Monday to Saturday from 11:30 a.m. to 3:00 p.m., Dinner Sunday to Thursday from 5:30 p.m. to 10:00 p.m. and Friday to Saturday until 11:00 p.m., and Happy Hour Monday to Saturday from 3:00 p.m. to 7:00 p.m. Winter Season hours extend dinner to 11:00 p.m. Monday through Thursday, as of November 19.