Here’s a thought. After a long productive day, settle into your favorite seat at the MGFD bar (mine is the one next to the power outlet!) with a piping hot cappuccino and a plate of Hedy’s buttery, sugar-dusted hazelnut madeleines — the crispy, chewy kind that make fingers glisten. Sip and nibble while thumbing through our display copy of MICHAEL’S GENUINE FOOD. Pick something to make your friends and family for dinner. Take a deep breath and soak in the deliciousness. The time has come to welcome Chef’s debut cookbook to the world… Cookbooks are now in-house and for sale as of today’s lunch service in Miami. So grab a coffee or a cocktail, and contemplate kicking off the party with us in New York City and South Florida during release week at the following launch events!
Genuinely Delicious at the James Beard House, Thursday 2/17, 7:00 p.m. Join Michael as he cooks an entire meal from the book for the first time including snacks, six courses, and dessert (with amazing wine pairings form Betts & Scholl and AP Vin among others!) View the full menu and purchase tickets here.
Food & Wine Magazine Presents MICHAEL’S GENUINE FOOD at The Harrison, Friday 2/18, 5:30 to 11:00 p.m. Michael’s friend and James Beard Award-winning chef Jimmy Bradley invites the author into the kitchen at The Harrison restaurant during a busy Friday dinner service to incorporate dishes from his new cookbook onto the menu. Book a table now, here.
MICHAEL’S GENUINE FOOD Potluck at Books & Books, Saturday 2/19, 7:00 p.m. After appearing on the CBS Early Show in the morning, Michael returns to Miami for his first official South Florida signing and appearance at Books & Books Coral Gables. Free and open to the public — with a potluck party featuring a parade of cookbook dishes prepared by local devotees and restaurant regulars, live jazz, and drinks found in the book — the event will bear the hallmarks of the Michael’s Genuine experience. Community and great food. For more information, visit the Books & Books website here.
MICHAEL’S GENUINE FOOD: Down-to-Earth Cooking for People Who Love to Eat (Clarkson Potter/Publishers) is now available for pre-sale online and will be available in retailers nationwide including Barnes & Noble, Borders, and Books & Books beginning Tuesday 2/15. Copies will also available at our Grand Cayman restaurant on Friday 2/4. Michael put Miami’s Design District on the foodie map with his restaurant Michael’s Genuine Food & Drink, which was named one of the country’s top ten best new restaurants in 2008 by Frank Bruni of the New York Times. Now he shares his recipes for the vibrant, unpretentious cuisine that’s made his restaurant a must-visit culinary landmark in MICHAEL’S GENUINE FOOD: Down-to-Earth Cooking for People Who Love to Eat.
With an extended growing season and much of the bounty California enjoys, Florida has been ripe for a new emissary to showcase fresh ways to prepare local ingredients beyond strictly Latin-influenced fare. Michael answers the call, presenting food that is simply yet inventively made and takes into account regional inspirations. Frank Bruni wrote: “He’s ditching the haute for the homey and focusing more on sourcing than on saucing… [The kitchen] feeds you so well, in such an unforced way, that you slip into a state of contentment that’s pure. Honest. Genuine.”
True to Bruni’s praise, Michael has crafted a book that home cooks will want to go back to time and time again to make the most of any meal and be inspired by what’s in season at the farmers market. Whether you want to make deceptively easy snacks to enjoy with friends, or pull together a one-pot family-style Sunday dinner, MICHAEL’S GENUINE FOOD has all the recipes and tips you need to accomplish any dish easily, such as:
– Caramelized Onion Dip with Thick-Cut Potato Chips
– Jumbo Lump Crab Cakes with Carrot Butter Sauce
– Braised Chicken with Apricots, Green Olives, and Herbed Couscous
– Slow-Roasted Boneless Short Ribs with Romesco Sauce
– Banana Toffee Panini
With tantalizing photography throughout, MICHAEL’S GENUINE FOOD is a keeper – an homage to approachable, sensible, and affordable food that everyone will love to make and eat.