Royal Sister Act: Allure of the Seas Now Part of the Genuine Family

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As prefaced a couple of weeks ago in Ellie’s Ship Life 101 post, we are thrilled to announce that, as of this week, the galley of 150 Central Park aboard Allure of the Seas is cooking with seasonal ingredients sourced from South Florida farms!  The sister ship to the Oasis of the Seas is like a fraternal twin, or as Wine Director Eric Larkee put it in a text yesterday, like being in an alternate universe! The Allure sets sail on Sundays instead of Saturdays, the staff entrance doors are green instead of blue, they have Rosa’s Mexican Cantina instead of the Fish Shack on the Boardwalk aft on deck 6… The same, but a little different. We’re happy to be adding to the same column thanks to a little thing we like to call efficiency and a big thing called support from savvy partners at Royal Caribbean. Spring’s Garden menu began yesterday, and the restaurant will switch to Market on Thursday.  Follow @ericlarkee and @chefmschwartz as it all happens behind the scenes! Continue reading

[VIDEO] The Making of Michael’s Genuine Food

Schwartz Harvey Cedars

RAL RMS Menu-8.5x14-Final(Dinner)042413

It’s Throwback Thursday, and we have cookbook on the brain!  We thought we would take this opportunity to help you connect the dots between all the antlers you’ve been seeing lately and a place up the coast now brought to life on the coast of South Beach in an Extra Large dish called Harvey Cedars… What do they have in common? Chef Michael Schwartz’s new restaurant at the Raleigh Hotel and his volume of recipes published in 2011.

Restaurant Michael Schwartz at the Raleigh Hotel debuted on Monday and has on its dinner menu a few of our long time favorites that we haven’t dipped in to since – gasp – the cookbook shoot!  As you can guess, one sore spot in particular is the Harvey Cedars Fish Stew, inspired by Michael’s summers with the family on New Jersey’s Long Beach Island, which you see above in a behind-the-scenes shot from January 2010 along side its current notation on the RMS menu.  Well you can’t fault me completely.  I headed the wake-up call and went to Williams Sonoma this weekend, the store that lent us that Le Creuset dutch oven beauty in the photo and purchased one of these essential kitchen tools for myself.  It was a long time coming to my coffers, and look forward to following the Raleigh Hotel’s lead and putting a stop to the insanity in my own home soon with a nice big bowl of it.

Watch The Making of Michael’s Genuine Food and find its debut in the original post here. We also stored some behind the scenes images on our Flickr for posterity. Happy Throwback Thursday on The Genuine Kitchen, and please come visit us on South Beach where the genuine cookbook is out in full, Le Creuset flaming force on the menu and – for those of you inspired to make Harvey Cedars at home, too – in stock for purchase!

Italy to the Third Power: Announcing Harry’s Chef Pop-Up No. 16 with Jeffrey Michaud of Philadelphia’s Osteria on June 18

Jeffrey Michaud

Chef Jeffrey Michaud at Barbuto last October for Lemon NYC in support of Alex’s Lemonade Stand, a charity we love to cook for at events across the country thanks to Jeff and the Vetri Family, as well as generous chef friends like Jonathan Waxman. Click here for Jeff in action, and always with a smile on his face, at past Lemon events.

We are so proud to announce that tickets are live as of this moment here for Osteria Pizzeria on June 18, when Harry’s Pizzeria plays host to yet another James Beard Award-winning chef we love to call our good friend, this time Jeffrey Michaud. Don’t be confused by the name. Osteria is Jeff’s restaurant in Philadelphia where he is partner – with the grand poobah himself Marc Vetri – and for our pizzeria’s next pop-up it will be Italy served up to the third power!  An osteria at a pizzeria, with the bonus of the inspiration Michael brings back from his trip in May to host cooking classes.  Either way, it’s all for our benefit!  We can’t wait to taste how the arrival of summer ingredients inspires this menu.

Peachy Keen in Genuineland: Tracking Our Favorite Stone Fruit in Season

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Florida peach season is in full swing. You might not know this — we sure didn’t until we did a little tooling around on the internet — but peach farming is not entirely new to Florida.  The Lakeland Ledger reported last year that although growing peaches is usually associated with Georgia, Florida farmers claimed about 5,000 planted acres of peach trees in the early 1980s.  After a devastating freeze caused a drastic drop to about 500 acres by the end of that decade, the University of Florida’s Department of Horticultural Sciences in Gainesville began work on several “low chill” varieties that don’t require as many cold days to produce fruit like the Georgia crops do and can survive Florida’s mostly subtropical climate.  In part due to this R&D, as well as Florida citrus growers wanting to spread risk on their land, peach farming started to pick up again about a decade ago according to Mercy Olmstead, an extension specialist for stone fruit production with the University. The article reports that today, there are more than 1,000 planted acres of peach trees, mostly in Central and South-central Florida, compared to 240 acres reported in 2007 by the U.S. Department of Agriculture. Georgia has about 12,000 acres. More for us, more for you.  Here’s where you can find peaches in our neck of the woods, and the many ways to eat them savory and sweet, although we like plain just the same!

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Quality Clam Pizzeria: Campanaro & Price Pop This Menu at Harry’s One Week from Today!

Quality Clam Presenter_v6_FinalWe’re taking a break from popping in May, but before Jeffrey Michaud blows up Philly’s Osteria in the Harry’s house in July, we are thrilled to welcome Philly care of New York in chefs Joey Campanaro and Mikey Price.  One week from today, on Tuesday, April 23, their new restaurant Quality Clam arrives in Miami BEFORE IT OPENS in the Manzana Grande.  We’re excited about that and oh maybe, Cherrystone Stuffies?  Get your tickets here to join the team for an evening of friends and good food.  We’re thrilled to release the menu now below, including wine to share from The Genuine Hospitality Group wine director Eric Larkee.

welcome
rum swizzle
bitters, orange juice and rum, shaken with crushed ice and mint

passed
cherrystone stuffies – trinity, chorizo, spring onions
clam chowder arancini – green garlic salsa verde
cockle dip – zesty potato chips
razor clam pizza – chili, lemon, oregano

1st
snapper crudo – rhubarb, fresh hearts of palm, pistachio pesto

2nd
crispy clams – grilled baby romaine a la ceasar, boquerones
JB’s spaghetti with a salad on top – spicy florida rock shrimp, arugula, lemon

3rd
pan roasted yellow jack – crispy sweet pea risotto, maitake, carrot emulsion, soft herbs

dessert
crème fraiche panna cotta – local peaches, black pepper shortbread cookies

to drink
Argyle, Blanc de Blancs, Knudsen Vineyard, Willamette Valley
Andre-Michel Bregeon, Muscadet-Sevre-et-Maine, Loire Valley
Lioco, Carignan Rose, Mendocino County
Trisaetum, Pinot Noir, Trisae, Willamette Valley