Pop Goes the MGFD Cafe at Design Miami/

Our busiest week of the year at HQ in the Design District is indisputably the week Art Basel and the Design Miami/ fair come to town, and with them, innumerable satellite fairs and exhibitions, complete with throngs of artists, collectors and enthusiasts. It’s party time and we can’t get enough of it!

This year we are pleased to announce that show-goers will be able to enjoy Michael’s Fresh, Simple, Pure food & drink on Miami Beach thanks to a new partnership with Design Miami/ and its first pop-up restaurant at the fair, the Michael’s Genuine Food & Drink Cafe. Operating during show hours, the cafe will serve a menu of some of our favorite hot and cold dishes as well as snacks to go, Michael’s Genuine Home Brew, Panther Coffee, sweet treats by executive pastry chef Hedy Goldsmith, and much more. A huge thanks to Breville for donating panini presses and Smart Ovens for us to hook-it-up for guests! We’re working on a massive chalkboard menu complete with our cafe logo, and some other iconic touches to bring the genuine feeling to the space. Click here for the Design Miami/ 2012 press release, and here for the menu. Happy arting!

[UPDATED] Enjoy Sunday Supper & Support a Stagiaire

Update: Photos from the amazing first dinner are here! Yum yum. Great job Steve!

Hi Genuine Kitchen Readers. It’s not often we come to you with requests, so we’re sharing one now in the hopes that you get it – like we did – and feel the love enough to support the cause.  Chef de cuisine Bradley Herron, whom you may have seen featured in yesterday’s Tasting Table Sous Chef Series, came up with this great idea for his Miami cooks inspired by Marcus Samuelsson’s memoir, Yes: Chef. After hosting his Miami release party in our private dining room in July, we read the memoir.  In it, chef Samuelsson recalls a dinner he hosted at his home to raise money to send one of his line cooks away to stage for a few days with a great chef from his past, from whom he, as a young cook, learned a great deal.  Thanks to Michael’s amazing relationships, we are now able to do the same, and Bradley cooked up an offer to make it happen. Get 30 people to each spend $50 on a family style dinner in his own home, cooked by a stage hopeful, in Sunday’s case, line cook Steve Martin, with lots of help and donations from the genuine family to put it on…  The proceeds then go to send Steve, appropriately, to work in Jonathon Sawyer’s kitchen for a week, a favorite chef of ours who popped at Harry’s in the spring and left his chef behind to stage with us in the genuine kitchen for a week.  The genuine exchange will now be complete with your help.  See below, and the menu above, and let us know if have any questions. I’m on centerpiece duty and ticket sales (please click below or pay Brad in cash if you see him at the restaurant!)
Thanks for your support and readership!

Stagiaire Supper
a genuine staff meal

When: Sunday, November 4, 5-7:30 p.m.
Where: hosted by chef de cuisine Bradley Herron at his home
411 Northeast 52nd Terrace (Morningside) Miami, FL
What: Please join us for meal cooked by one of our own so they can travel to stage at a great chef’s restaurant.
$50 includes:
Welcome Cocktail + Snacks
3 courses including dessert, served family-style
RSVP: Please say yes to Bradley with cash or Brown Paper Tickets with credit card.
Your contribution will go to send Steve Martin to Cleveland for a stage with chef Jonathon Sawyer of The Greenhouse Tavern.

A Pork & Pinot Preface: Eric Larkee on Wines for Saturday’s Pairings Dinner in Grand Cayman

When Michael began talking about doing some more events in the Cayman restaurant his biggest caveat was “no boring wine dinners.”  Sommelier and Wine Director Eric Larkee says, “We wanted to do something that all of us would want to attend, with a bit of thought, and a raison d’etre if you pardon my French.”

One of the first ideas was from Director of Operations Charles Bell to do a dinner involving back vintage and/or oddball wines that people wouldn’t normally try. Another brainstorm yielded the Pork & Pinot theme which we ultimately landed on, and for which Larkee will fly down to the island with Chef on Saturday.  Why not combine one of our favorite animals, The Pig, with one our favorite grapes, Pinot Noir?  Both are versatile with a huge range in flavor profiles but still stay true to their roots. But in the Caribbean?  The two were up to the challenge with some help and local intel from chef Thomas on-island.

Pairing wines with Caribbean cuisine can seem daunting when the old adage, “What grows together goes together,” is thrown out the window in a local climate too hot for grape growing.  Larkee considers wine the last ingredient of a dish – the final element for a complete flavor profile and one of the few, important guiding principles around which he builds his lists.

“I always keep in mind that my choices need to be in step with as many different kinds of food preparations and ingredients that our chefs are working with in a seasonally-driven kitchen,” he explains. “In the tropics, whether you’re in Miami or Grand Cayman, it usually means you’re going to get a few curve balls. To work the way we want it, the list needs nimble, just like our daily-changing menu.”

Call 345.640.6433 or email reservationsgcm@michaelsgenuine.com to book a reservation for the dinner this Saturday, November 3 at 7:00 p.m.  The Pork and Pinot menu they arrived at can be found here.  Chef Thomas has been producing housemade meats as of late, as you could tell from my Instagram the last time I visited the island.  His Coppa will be passed with ham hock croquettes and pork rinds as Rosé is poured.

“We love using Rosé during receptions, something informal at a time when guests are socializing and nobody feels bad if the wine doesn’t get its full attention,” explains Larkee.  “That said, Domaine de Lambrays’ La Rose de Clos is a wine worth giving some thought to. About 90% of the fruit comes from the Grand Cru Clos de Lambrays with the balance from a neighboring Premier Cru. Beautiful red fruits dominate and the acidity will cut though the savoriness of the passed snacks.”

Francois Gaunoux, Pommard Premier Cru Les Epenots 2004 is  a fruitier style Pommard, still with a backbone of the iron-laced minerality.  Larkee continues, “I’ve had the opportunity to taste this wine numerous times over the last three and a half years, and I’m always shocked that this is from 2004. Wonderful fruit and ripeness (which was difficult that year!)”

Essentially with the 3 “regular” Pinots, you will see the wines increase in fruitiness and decrease in earthy qualities while moving from the coldest region, Burgundy to the hottest, California.

“The Adelsheim Vin de Glace is created like an ice wine. Oregon doesn’t get temperatures cold enough to create a natural ice wine so they bring the grapes into a commercial freezer before crushing them,” Larkee elaborates.  “I adore the fresh red fruits on this wine and the ice wine-style acidity. The freshness of this wine in unbelievable and a perfect sticky wine for people that don’t think they like dessert wine.”

[UPDATED] Falling for The Federal’s Sunday Beer Brunch Menu at Harry’s Pizzeria

Update: Check out el menu de Cesar in all its glory here! GREAT new beer for me, Due South’s Caramel Cream Ale, either by itself or paired with his pizza or French Toast, is also available for viewing here. But you can only get a taste in house, so come on over!

In New York, there’s no mistaking it’s fall. Patches of orange abound, spilling out onto the tree-lined sidewalks of Village streets. The leaves are changing. I carved a happy pumpkin yesterday. You know, the usual signs.

Sometimes in Miami we need a little reminder to know that the season of ghosts, candy corn and turkey is really here.  Well, you’ll have it this Sunday thanks to chef Cesar Zapata and partner Aniece Meinhold, who will bring fall to Harry’s big time when we host The Federal Food Drink & Provisions for our monthly brunch series celebrating local beer and local chefs who love it.  These two have been supporting Home Brew on tap from the start at The Fed. We’re thankful and excited about that and what better way to show the love than make them cook yummy brunch food for us, matched with their favorite Florida brews?  The menu is hot off the presses below! We can’t wait to try that Due South Caramel Cream Ale and toast the season drinking like a local.  In fact, Michael and I are doing just that at noon today up north with Brooklyn Brewery Brewmaster Garrett Oliver, so visit the Twitter to join us!

The Federal Food Drink & Provisions Beer Brunch at Harry’s
Sunday, October, 28
Chef Cesar Zapata presiding

Biscuits   spicy honey glaze $6
French Toast  pumpkin butter, ginger snap crumble, cranberries, and spiced maple syrup $9
Crispy Pig Ears  duck egg, creamy cheesy grits $13
Apples & Cream Pizza   ricotta, apples, biscuit crumbs, oats $14
Rock Shrimp Po’ Boy   crispy rock shrimp, piccalilli remoulade, L&T on a brioche bun $10
Short Rib Egg Casserole $14

Caramel Cream Ale by Due South Brewing
And selections from our Florida line-up of the moment at Harry’s!

UPDATED: Big Apple for Barbuto’s Big Lemonade Stand Tonight!

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Update: Last night can’t really be summed up in a post or a picture but the tale of Michael’s big a** striped bass is shared here for your jealous enjoyment in pictures, a standout from our genuine pair last night that had its own share of paparazzi.  Thank you SO much for chef Roel who KILLED it in JW’s oven, and I do NOT mean hammered.  Beautiful fish.  Our table was a lucky one, thanks to Michael’s and Hedy’s amazing menu and for icing on the cake our Miami live auction item hollered by Mr. Tom Colicchio went for a cool $10,000! Right now we are off to lunch at Il Buco Alimentari in the lower east side, so the full evening in pictures will come later. Next stop for Alex’s? Sweet Miami Lemonade!


Well hello again, NYC! After this view of the city through BK, which we will be eating and drinking our way through later in the week (including a visit to the Brooklyn Brewery!), Michael, Hedy, and I are in a cab on the way to the Meat Packing District from JFK which means I have just enough time to post our menu for tonight’s Lemon:NYC event. Hosted by the man, chef Jonathan Waxman, with the super coordination skills of manager Jen Davidson, it all goes down at Industria Super Studio above Barbuto tonight beginning at 6:00 p.m. when a ridiculous list of chefs each take on a table of 10 to put out a four course, family-style meal to fundraise for the fight against childhood cancer. Our table will also get to enjoy ice cold bottles of Michael’s Genuine Home Brew, with the menu below. The perks of being on #teamgenuine I guess! Follow our photos and Tweets today during prep and tonight as the communal meal unfolds @chefmschwartz, @hedygoldsmith, and @mgfd_mia

MGFD House Cured Bresaola
capers, arugula, piave vecchio, citrus vinaigrette

Cold Smoked and Grilled Quail
creamy polenta, pickled chilies, herb salad

Wood Roasted Whole Striped Bass
Anson Mills steel cut oats, assorted pickled & fermented vegetables, aioli, hot sauce

Hedy’s Cookies, Candies + Confections…….
Apple cider and pomegranate jellies
Biscotti: Anise almond, Pistachio cranberry, Candied ginger choc chunk
Salted peanut brittle
Mini Lemonade pie in a jar