Tag Archives: Porchetta

[UPDATED] Sunday Funday: Beer Brunch at Harry’s & Get It at MGFD

Posted on September 14, 2012 by | Leave a comment

Update: It’s cocktail time! Wine Director Eric Larkee went to town on Michael’s Genuine Home Brew and created special cocktails for Harry’s first brunch service. Check them out here!

Happy Friday everyone! Today I’d like to take a moment to remind you about some fun stuff happening on Sunday. First, Harry’s Pizzeria hosts its first ever brunch service, and we’re doing it up nice with local chef and beer lover Brendan Connor from Whisk Gourmet.  The menu is above; click for the PDF in its full, accessible glory.  Brendan will be there from 11:00 a.m. – 3:00 p.m. to shake hands and kiss babies.  Second, Michael’s Genuine Food & Drink is open for brunch from 11:00 – 2:30 p.m. and dinner from 5:00 p.m. – 9:00 p.m.  The early closing is to get ready for our week of renovation when we’ll be closed (and you’ll be at Harry’s enjoying among other fresh, simple, pure delights, Michael’s Genuine Home Brew and Daily Dinner Specials including porchetta.)  Make Bradley happy and clear us out please!

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Posted in Harry's Pizzeria, In the Neighborhood, MGFD_MIA, Mmm beer, Special Event

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Porchetta. The Italian Way to Love Pork.

Posted on June 9, 2011 by | 1 Comment

Porchetta. The Italian Way to Love Pork.
by Meaghan O’Connor, MGFD server

As Chef Brad likes to say, we like to “pork it up” at Michael’s Genuine Food and Drink. One of my favorite examples is when we feature Porchetta. A part of the process at Michael’s is that the talent in the kitchen has creative freedom to utilize things when they are at their best to create the freshest, most innovative, fantastic dishes. Every bit of flavor coaxed out over a well planned process, and this is an amazing example of that.

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Posted in Dishing, Local Ingredient, MGFD_MIA, On the Menu Now, Staff Recommends...

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On the Menu Now: Porchetta Sandwich and Frozen Greek Yogurt with Georgia Peaches

Posted on June 8, 2011 by | Leave a comment

Pig and peaches are hitting the Miami menu big time.  

Jim Wood at Palmetto Creek Farm dropped off a whole hereford hog yesterday.  Our server Meaghan O’Connor noted that chef de cuisine Bradley likes to say we’ll be ‘porking it up’ over the next week here.  Today’s special sandwich is porchetta. Meaghan likes to write and is a porchetta fan, so she penned a piece on how it’s made; we will post it here tomorrow.

Also, rather than get strawberries from California now that our local season is over, Hedy is pairing her homemade frozen greek yogurt with luscious Georgia peaches as we head into summer. A key ingredient of this dessert is Lyle’s Golden Syrup, which Hedy is now using as a corn syrup alternative on the recommendation of pastry chef Shuna Fish of Peels in New York City.  Golden syrup is a pale treacle, a thick, amber-colored form of inverted sugar syrup made in the process of refining sugar cane juice into sugar — as opposed to Molasses which is a dark treacle with a richer color and stronger, slightly bitter flavor (via Wikipeda.)  We like that Lyle’s is free from artificial flavorings, colorings, and preservatives. 

Plot your strategy to eat it all up, with the photos below as further encouragement.

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Posted in Local Ingredient, MGFD_MIA, On the Menu Now

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