Michael and special ops chef Thomas Tennant are heading back to Grand Cayman next week, on the heels of Hedy’s visit, to check in with the team and have a little fun. We’re mixing things up a bit with our farm-to-table dinners’ family-style format with Genuine Pairings, a five course wine dinner on Saturday, September 14 with Chef and the pairings of wine director Eric Larkee. The great news is that we will be able to follow along here at HQ more closely than ever before, because our island restaurant — a shining beacon in a sea of BlackBerry devices — finally has Instagram! We are eagerly awaiting @MGFD_GCM’s first post. It’s the little things that make a difference… Here is the menu, with a little description on what’s being poured to whet your appetite. We know ours is. Book by calling the restaurant at 345/ 640.6433 or email firstname.lastname@example.org. Cheers!
GENUINE PAIRINGS: A WINE DINNER WITH CHEF MICHAEL SCHWARTZ
Tostones with marinated rock shrimp
Chilled Onion Soup with marinated cucumbers
Cloudy Bay, Pelorus, New Zealand NV
A crisp, elegant sparkling wine from Marlborough, New Zealand. Pelorus is named after the famous dolphin of Cook Strait, the waters between the two main islands of New Zealand. Pelorus Jack guided ships through these treacherous waters from 1888 to 1912 and became the first dolphin to receive world protection. Pelorus is produced by the same method as Champagne and has the fresh acid and minerality of great Chardonnay dominated wines, perfect as an aperitif with our selection of snacks.
Local Snapper Crudo
guava, coconut milk, seasoning pepper, lime, puffed rice
Roter Veltliner, Leth, Scheiben, Wagram, Austria 2011
The small family winery of Leth has long been committed to maintaining heirloom grape stock and genetic diversity. They first started Austria’s first living grape variety museum in the 1970s and have now amassed 150 selections. While not on their endangered grape list, Roter Veltiner is the most ancient variety in the Veltliner family but has seen its plantings decline in favor of the more fashionable Grüner. When planted in a proper site and loved and cared for Roter produces an elegant wine with rich extract, supple texture and enormous aging potential. This single vineyard Roter is on the ripeness and quality level of a Wachau Smaragd even though it hails from the more humble Wagram. We love this wine with fish dishes that contain an element of sweetness. The intense tropical fruit notes pair in kind with the guava while the deceptive acidity brightness the dish.
whipped calabaza, greens, pumpkin seed pesto
Frappato, COS, Sicily 2010
This clean expression of Frappato grape has a splash of Nero d’Avola for structure, producing a wine with delicate aromatics that is long and light on the palate, but versatile with food, we think of this wine as a Pinot Noir replacement. It should bring out the rustic, warm flavors of this dish’s components while cutting the richness in the confit. Azienda Agrícola COS is a winery founded in 1980 by three friends, among the youngest winemakers at the time in Italy, who simply wanted to produce quality wines using natural methods with no chemical usage in the vineyards and no sulfur in the winery— Giambattista Cilia, Giusto Occhipinti and Strano Cirino. The acronym of their names is the name given to the winery. Described as a wine that you can drink by the bucketful!
Crispy Pork Belly
roasted apples, pickled cabbage, caraway, toasted almond
Skin fermented Pinot Grigio, La Castellada, Collio, Italy 2007
This is a Pinot Grigio like no other. Most Grigio is produced to be as plain and neutral as possible totally ignoring that the grape is actually light red when fully ripe. This wine gains its orange color from extended skin maceration which also results in substantial tannin as well. This tannin makes the wine an incredible pairing with fatty meat dishes, especially in the Cayman heat when you may not always want to drink a red. Collio Goriziano is situated in the south-east province of Gorizia, in Italy’s most north-eastern region, Friuli-Venezia Giulia. Its wines show Slavic and Germanic traits, having once been part of the Venetian Republic and the Austro-Hungarian Empire. The area was only annexed to Italy in 1918, just after WWI. The name Collio means ‘hillsides’, which reflects the area’s terrain extending from the Judrio river in the west, up to the Slovenian border in the east. To the south is the Isonzo del Friuli DOC. Thanks to the zone’s excellent terroir, which includes calcerous marl and flysch sandstone soils that nurture an incredible array of grape varieties, its reputation for high-quality white wines is justified. In fact it is arguably Friuli-Venezia Giulia’s top-ranking DOC.
Grass Fed Tenderloin of Beef
piperade, kale panade, roasted garlic, hot sauce, porcini worchestershire
Nebbiolo, Giacomo Borgogno, Riserva, Barolo, Piedmont 1997
Borgogno is one of the great traditional houses of Piedmont. The wines are often overlooked for flashier more modern producers who use new French oak barrels and modern equipment like roto fermentors, these wines are almost historical pieces which harken back to the time when Barolo needed decades to reach drinkability. Before they are shipped to market all Riserva bottles are opened, checked for quality, decanted to remove sediment, topped off with the same vintage and then recorked. This time consuming process ensures the highest quality, properly aged Barolo reaches your glass. There is nothing better than a great piece of grass fed Beef to pair with Barolo with the earthy qualities in both marrying together.
Warm Chocolate Cake
coconut cream, salted caramel, banana gelato
Hétszőlő, 5 Puttonyos, Tokaj, Hungary 2001
If this rings any Genuine bells, it should — I first came across it in The Beverage Book at The Cypress Room’s After Dinner section. Tokaj-Hétszolo dessert wines are made from 100% Furmint grapes at the Tokaj-Hétszolo Estate, which lies on the south side of Mount Tokaj in the north of Hungary, 200 km east of Budapest. This part of the world is known for its exceptional growing climate; and in fact, has been protected since 1772 by the first appellation of origin awarded in the entire world, and annually was visited by a legion of Cossacks to bring Catherine the Great her annual allocation for “medicinal purposes”. The Tokaj-Hétszolo grapes are left to “rot” or “Botrytise” on the vine and picked by hand as late as possible in the growing season with each Puttonyos indicating an increasing level of richness.