Next Saturday, February 26, chef Michael Symon will again visit Michael’s Genuine Food & Drink during the South Beach Wine & Food Festival. But instead of enjoying himself in our dining room, this time around he’s signed up to go to work behind the line.
Now what was he thinking with that move?!
Something delicious, actually, like Wood Oven Roasted & Smoked Quail with creamy mascarpone polenta & pickled chili salad. It’s just one of the courses guests will enjoy at Wine + Dine + Design, the Festival’s second annual Design District dine-around, as groups of 100+ cycle through MGFD, SRA. Martinez, & Fratelli Lyon for their progressive supper.
This year guest chefs enter the equation, and having penned his cookbook forward, Symon was Schwartz’s first choice. The Michaels will also present Seafood Stew with fennel confit, fregola, shaved fennel & radish salad, saffron aioli, & toasted sourdough and Braised Deep Creek Ranch Beef Cheeks with whipped carrot, local vegetable giardinere, & salsa verde.
We wanted to grill Symon just a little before go-time, and he kindly obliged us with a quick interview last week. See you soon MS! Continue reading