Summer Recipes Part IV: Curried Lentil Stew with Greek Yogurt

My rendition of Michael’s Curried Lentil Stew with Greek Yogurt

Michael’s cookbook is organized very much like the menu at MGFD. Recipes are divided into categories: snacks, small plates, salads, pizza, pasta, and sandwiches, large plates, and extra-large plates. Flipping through the “large plates” section though, you’ll come across a recipe that’s slightly different from the rest. Among selections like whole roasted chicken, grilled wild salmon, and mustard and molasses St. Louis ribs, there’s a recipe for curried lentil stew with Greek yogurt. This stew is not only vegetarian and affordable to make, but it’s also ready in less than 40 minutes.

Michael used to make it when he was trying to save up to open his first restaurant. But that doesn’t mean that the stew sacrifices flavor for affordability — or that he ever gets tired of making it. This is the kind of recipe that could easily be added to the home cook’s rotation of delicious, reliable dinner meals. It features hearty levels of flavor from cumin, curry powder and red curry paste — made with red chili pepper, garlic, lemongrass, galangal, salt, shallot, spices and kaffir lime. It also pleases with a variety of textures. The stew is topped with a dollop of cool, creamy Greek-style yogurt and crunchy chopped cashews. Once it comes together, it is pure delicious comfort. Continue reading

Flying Blind for National Bourbon Heritage Month

Michael’s Old Pal, a barrel-aged cocktail that stole the bourbon show this summer.

Happy almost National Bourbon Heritage Month, friends and comrades!  Yes, you read correctly.  We’re celebrating September with a special weekly flight series of America’s spirit curated by our good buddy Steve Berry, Blind Tastes Speakeasy host, trusted Bourbon advisor and honorary member of team genuine to whom we come often to compare notes.   Collaborating with Michael and Beverage Director Ryan Goodspeed, Steve has pulled together a great line up at the MGFD Miami bar in the coming month to wet the whistle of both novice and expert — even the yet-to-be-initiated — on the Whiskey that is at least 51% fermented corn. Your crash course on Bourbon begins now.  Follow along each Monday for Steve’s guest posts here on The Genuine Kitchen, and see below for a preview of the flights in store.  Cheers!

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Imposters Wanted: Harry’s September OMG! Dinner & a Movie with O Cinema


Our evening of food and film continues with O Cinema on September 10 at 7:00 p.m. for THE IMPOSTER, winner of the Documentary Grand Jury Prize at the Miami International Film Festival and nominee for the Grand Jury Prize at Sundance.  Tickets are now live through Harry’s FUN page.

From 6 to 7:00, there will be a pre-reception in the O Cinema courtyard, featuring a beer and wine cash bar, and of course music! Doors will open promptly at 7:00 and dinner will be served immediately, buffet-style with the film screening to follow shortly after.

Chef Manny Sulbaran is taking to heart, al cuore, Harry’s recent mention as one of America’s best Italian restaurants on, with an all new menu:

ANTIPASTO DI TONNO E VERDURE Tuna and pickled vegetable antipasto
PASTICCIO DI MELANZANE Short rib, eggplant and bucatini gratin (also a vegetarian version without short rib)
CASSERUOLA DI FAGIOLINI Green bean casserole
Lemon Lucini Olive Oil Cake rosemary + balsamic cherries
Orange, Hazelnut + Sambuca Biscotti

A gripping thriller straight out of real life, THE IMPOSTER is an original film experience that walks the razor’s edge between true-crime documentary and stylish noir mystery.

It’s 1994: a 13-year-old boy disappears from his home in San Antonio, Texas. Three and a half years later, he is found alive, thousands of miles away, in Spain. Disoriented and quivering with fear, he divulges his shocking story of kidnap and torture. His family is overjoyed to bring him home. But all is not what it seems. Sure, he has the same tattoos, but he looks decidedly different, and he now speaks with a strange accent. Why doesn’t the family seem to notice these glaring inconsistencies? It’s only when an investigator starts asking questions that this astounding true story takes an even stranger turn.

Like his canny subject, gifted filmmaker Bart Layton pulls off an astonishing coup. Buoyed by eye-catching dramatizations and an enthralling structure that crisscrosses time and place, The Imposterunfolds as a gripping thriller that leaves us dizzy, yet certain that truth is, indeed, stranger than fiction.

See you there!

Good Help Wanted: The Genuine Hospitality Group Fall Brand Internship

The Genuine Hospitality Group is seeking smart and self-motivated individuals with a passion for food for its fall brand internship!  If you think you fit the bill based on the below description, please apply by emailing me at with the subject line INTERNSHIP.


· available to work on-site at TGHG offices in the Design District 2 1/2 days a week
· currently enrolled in an undergraduate or graduate program pursuing English, hospitality or marketing degree
· loves food and is a great team player
· great communication skills, including writing
· meticulous with details and works well under pressure
· social media savvy
· command of Microsoft Office and search engines
· works on Mac OS & iPhone
· eager to work with and learn from a talented team of hospitality professionals!
· past internships a plus
· Adobe Illustrator or Indesign knowledge a plus


· research and help develop press materials (releases, alerts, bios…)
· support and coordinate media relations (pitch, fulfill press requests…)
· develop marketing materials (research, quotes from vendors, promotional fliers, menus…)
· contribute to The Genuine Hospitality group blog, The Genuine Kitchen and assist with social media (Facebook, Twitter…)
· help activate events (coordinate logistics…)
· support team on new projects and business ventures


· weekly paycheck
· parking expenses covered
· perks include lunch when at work and restaurant gift certificates when not

Summer Recipes Part III: Building a Great Salad

My rendition of Michael’s Butter lettuce salad with orange, hazelnuts, avocado and shallot-hazelnut vinaigrette

If you’ve eaten at MGFD over the past few weeks, you’ve probably observed the greening of the food bar wall where tomatoes usually hold court.  Florida avocado season is here and these succulent beauties are showing up all over the menu and in verbal specials.  That’s also your cue at home to make a great salad, one of the best and easiest ways to showcase this local ingredient in season.

Michael’s Genuine Food has a wide selection of salads with a variety of ingredients, flavors, and textures, and most importantly, the pages are laced with basic tools and tips to make them properly.  In the spirit of our new series, Summer Recipes, we’re offering a list Michael follows when building a great salad.  And with avocados in mind, Butter Lettuce salad with orange, hazelnuts, avocado, and shallot-hazelnut vinaigrette will do the trick!

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