1,000 Genuine Words for 2010

Good Goatness: Hedy's Goat's Milk Sherbet with Balsamic Fig Chutney makes our 2010 greatest hits list.

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2010: Worth at Least 1,000 Words

Food for Thought's @Frodnesor included our Kimchi Benedict as one of his best 10 bites of 2010. I agree! What do you think?

2010 was the year of the _______ at MGFD.

I asked Ryan, Eric, and the kitchen to reflect and help me fill in the blank for a post later this week of what stood out for us this year at the restaurant. Dishes, drinks, ingredients, techniques, people… They all count and sum up a pretty incredible year.

What about you? Was it something old that kept you coming back for more, or something new that made you think about food and drink in a different way?  We want to know what your greatest hits with us were this year.  Please share in the comments below and help me complete our 2010 mosaic.

Foraging Homestead Strawberry Fields

Strawberry fields forever.

It may have been summers in Maine for sleepaway camp as a kid that has made me associate berries with the north, often forgetting that we have such a strong contingent of local farmers growing them during the Florida winter.  After reading forager Ali Lauria’s field report last night and devouring her photos, I don’t think I will ever have that problem again.  She has been pretty busy lately with the arrival of the main growing season, so I feel especially lucky that she took the time to send me this update from her adventures in Homestead strawberry land with Martha’s U-Pick, Burr’s Berry Farm, and (the not quite ready for harvest) Knaus Berry Farm. Continue reading

This Little Piggy Went… on the Pasta

Oink. Sous Chef Matt Hinckley plated this homemade linguine with local oyster mushrooms, cipollini onion, poached Lake Meadow Naturals duck egg, and crunchy pig ear for staff to taste at Monday's dinner pre-shift meeting. We were hungry for details on how it all came together in the kitchen. After his shift ended at 1:50 a.m. last night, the answer hit my inbox.

We make our own pasta everyday at 3:30pm.  That is the time when the lunch crew turns off their heat lamps and the dinner crew comes in to set up.  The residual heat makes the perfect environment to dry the pasta out.  The heat lamps kick back on at 5:00pm so it is critical that we make that window.  And everyday Altinor butchers about 20 poulet rouge chickens and makes stock from their bones.  We use this stock to braise pig ears over the course of about 6 hours.