April 7 (2:00 p.m.): Join Michael and Hedy at the Roots In The City Farmers Market grand opening ceremony with City of Miami Mayor Tomas Regalado, City of Miami Commissioner Richard Dunn, Wholesome Wave Foundation Founder Michel Nischan, Roots In The City Founder Dr. Marvin Dunn, and Human Services Coalition President Daniella Levine. Fresh fruits and vegetables from our local family farmers Teena’s Pride, Bee Heaven Farm, and Roots in the City’s gardens — plus Hani’s Mediterranean Organics are available for cash purchase. Michael’s Genuine Food & Drink Street Cart will serve complimentary samples of dishes from Booker T. Washington High School‘s Overtown Community Cookbook, including Shrimp Creole, Collard Greens, and Cinnamon Apple Raisin Bread Pudding! Find us at the intersection of Northwest Second Avenue and 10th Street, Overtown.
April 10 (8:00 p.m.): The Michael’s Genuine Food & Drink Street Cart will be at Art Walk in the Design District on Saturday. Johnson & Wales sophomores Derek and Jean Paul are back to help us serve an all new menu of local passion fruit sweet tea (4); slow roasted & shredded palmetto creek farms pork shoulder with anson mills cheese grits, heirloom tomato chow chow & parsley sauce (6); garlic chile crab dip with housemade chips (3); and peanut butter smore, toasted homemade marshmallow (3). Find us in front of Brownes & Co. (who we hear will provide some extra goodies for the occasion), 87 Northeast 40th Street, Miami Design District.
April 17 (2:30 p.m.): The Loews Hotel Miami Beach is offering a $399 per person “Girls Only Getaway” package for the weekend of April 16-18. Those who purchase can enjoy at live cooking demo at the hotel with Hedy and Michelle Bernstein; Hedy will present local corn pot de creme, creme fraiche, and blackberry tarragon marmalade and cornmeal zeppole. The weekend includes a two-night stay in a deluxe room, daily breakfast, group salsa lesson by Miami Beach’s Salsa Mia, beach yoga, and Elemis Spa specials. For questions and to book, visit the Getaway’s website or call 1.800.235.6397.
April 18 (10:00 a.m. – 1:30 p.m.): Michael and Matt will travel to Wilmington to prepare duck confit hash with creamy parsley sauce for Meals on Wheels Delaware‘s Thirteenth Annual Celebrity Chefs’ Brunch.
April 21 (7:00 p.m.): Nespresso is coming to Miami, and has invited Hedy to celebrate the opening of its third Nespresso Boutique in the U.S. — on Lincoln Road! After tasting its 16 Grand Cru blends in her new Swiss-designed Machine, Hedy has put her caffeine buzz to good use and developed two recipes that utilize her favorite blends! Hedy will serve tastes of the resulting sweet combination at the private event: Nespresso Ristretto bittersweet chocolate toffee bread pudding and Nespresso Arpeggio Anglaise.
April 23 ( 6:00 p.m.): Michael will join Mark Arista of Arista Winery to host a 5-course dinner for 20 at Studio B in Alys Beach as part of a weekend of events for The Destin Wine Charity Auction (i.e. Wine and Dine in Paradise.) Money raised from these events supports the foundation’s mission to connect wine enthusiasts and raise money for children in need. Studio B is a creative venue that brings the best of the best together; a thank you to Colleen for inviting us to be a part of this! We will arrive April 21 to begin prep, and then embark on a fishing excursion for local cobia on April 22. Our “patrons dinner” is the night of Friday, April 23. Mark sent us some great pinots and a zinfandel barrel sample. Michael came up with the following menu after a tasting with sommelier Eric Larkee.
hors d’oeuvres, with pinot gris: crispy calabaza flowers stuffed with local fior di latte, parsley sauce; gulf oysters with pickled spring onion; grilled octopus with gigande beans, green olives & herb sauce
first, with gewurztraminer: local cobia carpaccio, pickled vegetables, preserved meyer lemon
second, with perli vinyard pinot: crispy pan-roasted guinea hen, roasted vegetables, kumquat jam
third, with longbow vineyard pinot: fresh linguini carbonara, homemade bacon, homemade guanciale, poached duck egg, piave vecchio
fourth, with bacigalupi vineyard pinot: standing beef roast, roasted cippolini onions, wild mushrooms, romesco sauce, fleur de sel, extra virgin olive oil
fifth, with barrel sample zin: bittersweet chocolate cremoso, smoked fleur de sel, espresso parfait, sourdough crostini, extra virgin olive oil