A PNS Farms chicken strikes a perching pose (photo by managing forager Ali Lauria.)
Alice Pena is a good egg, and she knows one when she sees one, too. Her chickens live a suite life at PNS Farms in the Ritz-Carlton of coops. This year we began sourcing Pena’s certified organic eggs for the restaurant. We like to think that happy chickens make for happy chefs and happy diners.
With this week’s national factory farmed egg recall, we thought it was as good a time as any to check in and find out exactly what makes her eggs so yummy. Continue reading
Ask us what we can say about Kristi, and we’ll respond that it’s more like what can’t we say about this longtime anchor on the Miami management team.
With her confident charm and unflappable composure, KZ has earned the respect of everyone at the restaurant, no matter what their position.
And now, we can add the title of general manager of the Miami restaurant to her list of accomplishments. Congratulations, Kristi!!!
Sous chef Albert Morgan’s lunch box may look like child’s play, but it’s not housing PB & J.
“It’s just the right size to fit above the line and hold my tools,” he explains.
We think Transformers may have something to do with it…
Have a peak inside, and guess what is what. Continue reading
“The Granddaddy of Txakolina Producers” Only BTG at MGFD in FLA: Did you catch Eric Asimov’s New York Times column on Wednesday? This week The Pour splashed into Txakolina, a celebrated, refreshing white wine from Spain’s Basque region. Sommelier Eric Larkee has been pouring the 2009 Hondarribi Zuri (glass/13) all summer, making us the only restaurant in the state to offer wine from heralded producer Txomin Etxaniz by the glass.
Lunch in Cayman: Congrats to our island outpost! Lunch service begins bright and early on Tuesday, August 17, continuing Monday through Saturday, from 11:30 a.m. to 3:00 p.m. See the menu here. Brunch coming soon…
Travel Rag Love: Thank you to Conde Nast Traveler and Travel + Leisure magazines. Both August issues include Michael’s Genuine Food & Drink Miami! In the latter, an anecdote about Michael stopping by to say hello to the writer’s dog Zoli (not the writer!) for a story on pet-friendly travel, and in the former a thumbs up from SOHO House CEO Nick Jones, as the place he’d recommend for dinner in Miami.
James Beard and Blazing Saddles: Michael will cook dinner for 80 with chef Traci des Jardins and host chef Jonathan Lundy of Gratz Park, part of Cookin’ in the Bluegrass, 16 days of James Beard Foundation culinary events around the World Equestrian Games in Lexington, Kentucky. More on the menu and how bourbon is involved, as the event approaches.