This coming week is all about drinking and being merry, and we’re starting today, at brunch! Ryan Goodspeed, our faithful bar manager, always has a good cocktail up his sleeve. This week he’ll be guest posting a winter warmer-upper for The Genuine Kitchen column on Miami New Times Short Order. We shot the step by step preparation this morning, and you can check back on Wednesday for the recipe!
In the meantime, bartender Irene whipped up a killer Kimchi Bloody Mary with Florida rock shrimp, as sweet as can be, while she set her buffet of specialty cocktail garnishes for the 11:00 a.m. rush. There’s something about kimchi… It’s so funky and so addictive! We don’t get many Korean restaurants in Miami, but Kimchi is a staple on the Korean table. Just take a stroll in New York City’s Korea Town, where any number of 24-hour Korean barbecue joints dispense trays full of the stuff nightly immediately after orders are placed. Traditionally, this pickled cabbage takes months to make, carefully buried in the ground to ferment. But Michael’s is a kinder, gentler, quicker version – and just as tasty. Needless to say, your Bloody Marys will never be the same.