Our menu changes so often at Michael’s Genuine Food & Drink with new ingredients and specials here and there that it’s easy for Chef’s classics to stray from top of mind, especially if you follow our Instagram. With so many delicious distractions, it can be a challenge to keep up, even when it’s your job to! That’s why we’ve had an especially good time reacquainting ourselves with the flagship’s bread and butter, many of them recipes from Michael’s cookbook, and standardizing their preparation and presentation before getting Michael’s Genuine Pub out of the shipyard. It wouldn’t be a stretch to compare this process to being a tourist in your own city… a fun adventure when you take the time to do it!
It’s almost time for Royal Caribbean’s Quantum of the Seas to set sail, so before our team heads to Bremerhaven, Germany to train a new crew of genuine staff, we’re inviting you into the process here as we count down the days (38!) with a virtual tour of our menu. Today we begin with food and start at the top with the Snacks section and TGHG Special Ops Chef Thomas Tennant and Executive Chef Bradley Herron as our guides. It’s amazing what you learn when you are tasked with teaching others what you know — or think you know! — like the back of your hand. Ever curious but never asked about the varieties present in Marinated Olives? What about the cheese used in the Polenta Fries batter? (Yes, there is cheese!) Join us as we break down each dish’s setup, a few of which have their origins at Harry’s Pizzeria, and maybe you will delight in hidden surprises in Michael’s signatures, too.
Deviled Eggs: Hard boiled eggs are cut in half and then the yolks are removed and puréed with mayonnaise, mustard, lemon juice, salt and tabasco. It is garnished with paprika and chopped parsley and served 5 to an order.
Crispy Pig Ears: Pig ears are braised for 4 hours in jus and chicken stock with mirepoix, bay leaf and thyme, cut into thin strips, deep fried to order, and seasoned with a blend of spices and garnished with a wedge of lime. The magic combination of coriander, cumin, salt, sugar, ground chipotle, paprika, garlic powder, ginger powder, mustard powder, and onion powder is a flavor bomb to the palate, and quite addictive!
Chicken Liver Crostini: Chicken livers are sautéed, puréed with caramelized onions, brandy and cream, then spread onto thick slices of toasted sourdough baguette that becomes amazing thanks to a mixture of butter, olive oil and garlic. Topped with caramelized onions, chopped parsley, and fleur de sel, and served 3 pieces to an order.
Crispy Hominy: Hominy are dried corn kernels from which the germ and hull have been removed by soaking the kernels in water. They are cooked in water, fried to order and seasoned with a blend of spices, then garnished with a wedge of lime.
Thick Cut Potato Chips with Pan Fried Onion Dip: Idaho potatoes are freshly cut in thick slices, deep-fried and sprinkled with sea salt. The chips are served along a side of caramelized onion dip topped with chopped parsley. The classic mixture combines mayonnaise, cream cheese, sour cream, caramelized onions, sea salt and freshly cracked black pepper.
Chili Chicken Wings: Deep fried and tossed in a sweet, mildly spicy chili sauce, the wings are served 5 per order and come with a side of creamy cucumbers. Their cooling crunch, a mixture of garlic, cilantro, mint, greek yogurt, and lemon juice, is the perfect counter to the punch of the wings. They hit the table showered with scallions cut on the bias & picked cilantro.
Falafel: Falafel are crispy little balls where consistency is key, especially in the grind! They are made from raw chickpeas, onion, garlic, cumin, coriander, parsley, mint and cilantro, deep fried, and served 3 to a plate with pickled red onions and tahini sauce.
Marinated Olives: An assortment of seven types of olives including Beldi (oil-cured,) Castelvetrano, Cerignola (both black and green,) Kalamata, Nicoise and Picholine are marinated in olive oil. The individual flavors and consistencies of the olives are enhanced by their marinate of garlic, fennel seeds, red pepper and citrus zests.
Pulled Pork Sliders: Slow roasted pork shoulder is seasoned with cinnamon, coriander, chili powder, crushed red pepper, and fennel seed then pulled into tender strips. The pork is made into a slider with toasted brioche buns, topped with pickled red onions, creamy cucumbers and parsley sauce. 2 per order!
Jar of Pickles: A variety of vegetables including red onion, radishes, cauliflower, carrots, and Kirby cucumbers are quick-pickled by heating rice wine vinegar, sugar, mustard seed, bay leaf and water and pouring the liquid over the vegetables. Served in a mason jar.
Greek Farro Salad: This dish features the components of a classic Greek salad — diced cucumbers, tomatoes, red onions, bell peppers, Kalamata olives and French feta — with the addition of cooked farro, an ancient grain with nutty flavor. The mixtures is then dressed with lemon vinaigrette.
Homemade Organic Ricotta Crostini with Apricot-Thyme Jam: Organic whole milk is turned into ricotta by gently heating with buttermilk and finished with lemon and sea salt. It is served on a toasted crostini and topped with apricot-thyme jam and pea shoots.
Polenta Fries: Yellow corn polenta is cooked with milk, butter and grated parmigiano, cooled, cut into thick fries, then deep fried until crispy. They are served with ketchup that has been spiced up with sauteed yellow onion, garlic, jalapeno, and cilantro.
Fried Gnudi: Ricotta dumplings — taking their name from the naked or “gnudi” center of a ravioli — are poached then deep-fried until crispy. They are served with lemon crème fraîche and shaved parmigiano.
Tomato-Bread Soup: A San Marzano tomato soup is blended until smooth and velvety with sourdough bread, basil and olive oil, then garnished with a piece of Fontina Toast, bascially a mini griddled cheese sandwich!
Fennel, Orange & Arugula: This light salad is tossed with shaved red onion and fennel, radish, baby arugula, orange segments, and green olives in a lemon vinaigrette. It also features fregola sarda, a small pearl pasta from the island of Sardinia off the coast Italy, which binds it together and adds a touch of heartiness.
Smoked Fish Dip: This smoked whitefish dip is seasoned with old bay spice and green onions. Smooth and savory, it is served with a crunchy and refreshing celery salad and saltine crackers. Build your own perfect bite.
Country Pâté: Also known as Pâté de Campagne, is a rustic pate made from pastured heritage pork, eggs, onions and savory herbs baked in a terrine mold. It is served on a board with accompaniments including cornichons, pea shoots, Dijon mustard, toasted baguette.