We would like to welcome another Genuine family member to The Genuine Kitchen. Kristina has a bachelors degree in Labor Relations from Cornell University, she is a native to Miami, and a Michael’s Genuine Food & Drink Reservationist extraordinaire. This past Monday she took part in The Cypress Room Employee Experience, the early stages of a cross training program Michael conceived in order to ensure that the staff has a deeper understanding of our growing company and its brands, and develop their knowledge first hand. You can see just how much of a food lover and enthusiast that Kristina is below in her description of a dinner at The Cypress Room, and on her blog Tasting It Like It is. Follow at tastingitlikeitis.wordpress.com or on instagram @tastingitlikeitis
When I eat well, my palate and my heart are so joyful that they liberate me from the everyday and allow me to savor the magical moment- the meal in question. However, great food entails more than taste; it must also be soulful, and earlier this week at The Cypress Room, I was permitted to cherish the pleasures of food well beyond my palate. The experience was more than just gastronomic, it was emotional.
From the moment I entered the room, the warm lighting and the pink wallpaper welcomed me home, yet took me back in time. I would have loved to experience the roaring ’20s and the chandeliers and intimate environment just about offered that opportunity, while my short hair and my red lipstick fit the scene. Simultaneously, the wall mounts and the pecky cypress panels dare to combine a rustic look with the chic décor. This is what Miami is all about, being daring and escaping; which The Cypress Room embodies through portraits commemorating Florida landmarks and people savoring the indulgences that Miami represents. The Cypress Room found a way to achieve that sort of audacity while remaining composed.
The evening started off on a romantic note with an aperitif at the bar. I went with the “Go Lightly”, a mix of : cocchi americano, st. germain, sparkling wine and topped with a lemon peel. The beverage was as simple as it was complex. It emitted just the right balance of sweetness with a touch of bitterness, as the flavors developed further and further. Needless to say that I was saddened at the last sip, but my palate was well prepared for what was to come.
We were welcomed by an amuse-bouche, a creamy celery and potato soup, which both refreshed and set the stage. As the meal had officially begun, I seized the chance to be adventurous by trying the marrow bones as an appetizer. They were topped with parsley, with flavors of preserved lemon and served with garlic toast. I squeezed on some additional lemon and was pleasantly surprised by the dish’s decadence. The filling was rich, yet perfectly acidic, while the garlic toast melted in my mouth. Oooh the parsley…it made me feel as if its true power had been kept secret from me, until that very moment. I shared a topped toast with a friend, but I must admit that I did so reluctantly. I enjoyed the bones with some Jarancon Sec, and knew that this would be no ordinary meal.
I followed with the duck, served two ways. The succulent breast is presented in chunks, which were so tender; however the roulade took my breath away. Formed using the leg meat, it was shaped as a small cup, with every bite dissolving on my tongue more quickly than I would wish. At the suggestion of our Maître D’hôtel, I paired it with a glass of Nebbiolo, which perfectly complimented the dark meat. The French techniques were evident, while keeping true to the freshness and authenticity of the ingredients. The sides merely consisted of brussels sprouts and a beet-date purée, but saying merely is blasphemy. I am not ashamed to say that I cleared every ounce of the purée using the duck breast as my weapon, although it may have been a bit rude, now that I remember my table manners. Meanwhile, each layer of the sprouts was peeled which retained its crispiness, offering balance to the dish’s many textures and flavors.
Although I attempted to focus only on my orders, I could not help myself at the sight of the côte de boeuf. Once prepared, it is presented at the table whole, then taken to the kitchen for carving before serving. I enjoyed the show, but had to taste it for myself. I thus stole a slice, with a touch of béarnaise sauce and was speechless. With just the right amount of fat on the meat and the ideal level of creaminess and acidity, it was perhaps one of most heavenly pieces of beef I have ever enjoyed. That was when I lost touch with reality.
I took part in the conversation of course, but was swept away to another world. To continue, I chose the maple semifreddo for dessert, with hot bourbon cider and medjool leather. The bourbon cider was poured over the semifreddo, at the table, adding to the anticipation. The beauty in this dish, is its evolution as it melts. The taste develops and the dates at the bottom emerge more and more, crowning the meal overall as the adventure that it was. However, my gourmand character did not stop there. I ventured into the bay leaf ice cream. Who would have thunk it? It was so delicate, yet creamy and sweet and maybe savory. Each of these characteristics shines through every spoonful, which evidently leaves you to keep digging.
Just when I thought that my vacation was coming to an end, we were treated with mini espresso macaroons, which were as pleasing to the sight as they were to my lips. I thus skipped out of The Cypress Room, but retained my high spirits, like a girl in love, which I was. With the food. And the drinks. I had gained an incomparable sentiment, one that food alone was not responsible for. The Cypress Room had given me more than a meal, but an escape, in the heart of Miami.