On Tuesday, October 9, it’s another evening of food and film with O Cinema, our neighborhood art house theater! October’s OMG! Dinner & a Movie features the documentary, Tom Wolfe: Back to Blood, and Harry’s Pizzeria chef de cuisine Manny Sulbaran’s menu of Chickpea Salad, Calabaza Stew, Chicken Tajine, and Coconut Rice, with a sweet ending from Hedy of Coconut Key Lime Cake with Passion Fruit drizzle and Tropical Trail Mix snack. Tickets can be purchased here and the movie synopsis is below! Director Oscar Corral will be in attendance and participate in a Q&A after the film. #OMG
Update: Some great things happened today that we’d like to acknowledge, so we’re posting them here. Happy Birthday Harry’s, you’re one year old today. Congratulations Hedy on your delicious spread in the Miami Herald.
Let’s face it, drinking bourbon is great but without a little base of food in your belly things can get a little fuzzy in a hurry. Not being much of a wine guy myself, I prefer to instead pair bourbon with what I’m eating for the night. With that said, here are some of my favorite items on the MGFD menu along with some bourbons and bourbon cocktails to pair with them.
Crispy Pork Belly : The Redemption Old Fashioned
An Old Fashioned is a sweeter bourbon cocktail but made “Steve Style” with Redemption High Rye Bourbon & no muddled fruit it also has some nice spice to it with a little bite. I like the way it pairs with the similar sweet/spicy/savory flavors of this pork belly dish.
Slow Roasted Shortrib : Bulleit Proof Manhattan
MGFD Beverage Director, Ryan Goodspeed, puts some nice accents on the classic Manhattan with marinated cherries speared by a branch of rosemary. I like the way the spicy rye flavor of Bulliet Bourbon works with the rosemary and beef short rib which usually has a nice sear from being finished on the grill.
Anything @ Brunch : Sonny Rollins
When Goodspeed told me about this one, I didn’t get it. I thought the subtleness of an 80proof, laid back bourbon like Basil Hayden would be lost in a mixed drink. Boy, was I wrong! The spiciness of the rye content in Basil Hayden shines ever so slightly above the lavender tea and orange blossom honey. I’ve now declared the Sonny Rollins as the best day drinking cocktail ever and it’s become a staple of my Sunday diet. Check it out for yourself, you won’t be disappointed.
Cheese of the Week : Bourbon of Choice
It may sound strange but cheese is my favorite thing to pair with bourbon. It just works. My favorite combo is a soft, triple cream cheese paired with a higher proof bourbon like Old Weller Antique, Rare Breed, or George T. Stagg. For a mild or nutty cheese I like to pair the fruity notes of Four Roses Single Barrel or Four Roses Small Batch. Play around with it and find what you like best. Schwartz lets you do that the smart way by focusing on one cheese at a time each week at the restaurant.
Popcorn & Peanuts Bar : Pappy Van Winkle 15yr
Pure indulgence on both ends here. The salty/sweet/savory flavors of Hedy Goldsmith’s popcorn & peanuts bar with caramel are a perfect match for the smooth, rich flavors and nice viscosity of the 15yr aged Pappy bourbon. You could go bigger with the Pappy 20 or 23 or even the Jefferson 18yr Presidential Select if you’re feelin’ it too. Or you could pick up bourbon fan Hedy Goldsmith’s new cookbook, Baking Out Loud, to try this combo at home!
It’s a great day when the first product and price list for the coming growing season arrives in our inbox. This week, Loxahatchee Groves’ SWANK Specialty Produce heralded the start of many more great days ahead, and we got a little tingle knowing we no longer have to endure the constant 140 character teasing from farmers markets and seasonal food feasts up north (yes, you @menwhodine) and feel left out of the party. What MGFD Miami chef de cuisine Bradley Herron is most excited about may not impress most of you and may at first glance seem mundane, but sorry, they are simple yet special commodities down here when able to be sourced locally. “Vegetables!!!!”, Brad blew up my email yesterday. “From SWANK, mostly lettuces. Maybe a few veggies like cucumber, beets, fennel. I’m thinking probably lots of fermented things, so local cabbage for kraut and eppers for Harissa paste, hot sauce, fermented chili paste.” Now we’re talking. We checked in with owner Jodi Swank to see what her outlook is for the season from the supply side and snagged some shots from seeding a couple weeks ago.
Baking Out Loud is coming to a mailbox or bookstore near you one week from today, Tuesday October 2. Following up on our post for Hedy’s September events, it’s time to get next month’s tour online. Here is where you can find our executive pastry chef in Miami and other cities across our great nation promoting her new cookbook in the first half of October – the whole month is a lot for even us to digest! For tickets and the menus, see below and mark your calendars. And stay tuned for part II in the weeks to follow…
Update: Ding ding ding. We have a winner! Or rather, two. The lucky owners of an advance copy of Baking Out Loud are husband and wife team Rona and David Sprintis for their creative submission including addition of colorful holiday sparkle and seeds. The couple may be social media challenged but that’s perfectly cool with us. As usual they have excelled in timeliness, enthusiasm and execution. We have seen this movie before, right Michael??
Come one, come all! It’s time for some audience participation in the Hedy Goldsmith show! That’s right. Baking Out Loud: Fun Desserts with Big Flavors will be released in one short week tomorrow (!!!), and we are giving away one advance copy to one lucky baker here on The Genuine Kitchen! The rules of our of our little bake-the-book contest this week are simple. By 12 noon on Friday, September 28, upload a photo of your winning recreation of Hedy’s Giant Sesame Fortune Cookies to Twitter and don’t forget to tag @MGFD_MIA and #BakingOutLoud. Extra credit will be given to clever fortunes and those who use Instagram to share it. We will announce the winner immediately that afternoon! You don’t have to be in Miami to participate, but if you are, you will get your book sooner :) GOOD LUCK and get going. Your recipe is here.