Crafted Beyond the Vines

Today we welcome a new contributor to The Genuine Kitchen!  A New York native and graduate of Boston University, Tess Gostfrand joins The Genuine Hospitality Group as Brand Coordinator after sharpening her PR, marketing and social media skills at some of our favorite establishments including Food & Wine Magazine and McCrady’s Restaurant in Charleston, South Carolina… not to mention hostessing among other in-restaurant positions from office management to event production!  Follow Tess on her Instagram @honeyitstmoney and enjoy her work behind the camera on our social media and so much more!

Cheers to Craft!

Cheers from our homies at Team Vinecraft!

The CRAFT: Spirits & Beer tasting event starts today at the Fillmore in Miami Beach. It couples two of our favorite things — drinking and dining – featuring local chefs and over 200 craft producers. In its second year, CRAFT draws industry insiders and top-notch influencers to taste expertly paired beers, spirits and cuisine. The craft beer and spirits movement is in full throttle with more and more people devoting themselves to the trade, developing unique brands that are not only delicious but come with a great story. The Genuine Hospitality Group will partake beginning at noon today, pouring Michael’s Genuine Home Brew for the trade and Saturday for the public with distributor Vinecraft. Beverage Director Ryan Goodspeed also participates in a seminar today on choosing the right distributor, and tomorrow explores Kilchoman Single Malt Scotch Whisky with a variety of Seattle’s Mancino amaros new to Vinecraft’s portfolio, alongside The Cypress Room chef de cuisine Roel Alcudia and tastes of his Spanish Mackerel Escabeche.

“The goal is to connect distributors with new clients and new restaurants,” explains CRAFT Founder Jen Massolo. “This event serves as a platform to educate people on artisan spirits, the passion behind production and attention to quality and uniqueness of the ingredients and flavors.”

Attendees have the opportunity to taste local brews and small batch liquors that they may not typically go for in a restaurant. Meeting a producer can be endearing and enchanting; Jen hopes locals will want to support their new find and in turn, influence buying patterns. Jen has picked up on some unique trends developing in the beverage industry; there is the growing popularity of mezcal, great small batch American whiskys and fortified wines. Cider has made a come back and brewers are testing all kinds of flavors and varieties. Vermouth has appeared on wine lists more and more, and at CRAFT, Jen is featuring vermouths from Spain to California.

Roel's escabeche getting its "dirt nap" yesterday.

Roel’s escabeche getting its “dirt nap” yesterday.

“CRAFT has evolved a lot since 2013, especially the dining component. We’re pairing chefs and local Miami restaurants with particular artisanal producers,” she continues.  “It’s the greatest happy hour in town!”

Tomorrow Roel is paired with Kilchoman Single Malt Scotch Whisky and prepared Spanish Mackerel Escabeche with pickled vegetables, balancing the scotch’s smokiness with the acidity of the fish.

Our Beverage Director, Ryan Goodspeed, is in a unique position at these events and a great barometer for the booze industry. Ryan wears many hats; he in charge of the beverage program for all our restaurants (buying), the brand chief of Home Brew (selling) and he tends bar! For CRAFT Ryan had a unique idea, instead of creating a cocktail with many complex components he would let the Kilchoman shine. Adding just a few drops of different Mancino vermouths to the single malt whisky, keeping the integrity of the ingredients and honoring the producers.

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At Vinecraft’s warehouse yesterday, getting our ducks in a row for Saturday’s tasting.

Vinecraft is a local distributor that carries wine, spirits and as of November, Home Brew. Owner Paul Owens walked us through his giant distribution center yesterday, home to over 1,400 wines, 2oo liquors and for now, only one beer – ours!  Having worked with Paul and his partner Florent Blanchet for years to procure product for MGFD, the mutual respect for quality and craftsmanship made the Home Brew & Vinecraft partnership a no-brainer.  Everyone at Vinecraft came from a restaurant background, and for Paul, service is the differentiating factor of his business.

“There is a lot of great wine, but not a lot of great service,” he reflects.  So he fills the void, providing Miami restaurants and hotels with quality products and quality people. If a couple comes into Michael’s Genuine to taste wines for their reception, and they can’t find anything they like, he is a phone call away and at the restaurant in 10 minutes with more choices for them. This is the guiding light of CRAFT: Spirits & Beer – creating relationships between producers, distributors, restaurants and their guests.

Tickets are still available for the tasting gallery tomorrow evening and can be purchased here – See you there!

Cayman’s Cure for the Blizzard Blues | MGFD’s New All Day Menu & Happy Hour, Plus Indian Tuesdays Is Back, Now Monthly!


Michael’s Genuine® Food & Drink Grand Cayman is cooking up a storm of new offerings for our island guests.  We are pleased to announce our new All Day menu is live, along with new Happy Hour pricing and hours. The new menu features the best of both lunch and dinner, and our Happy Hour will offer 25% off wine, beer & cocktails daily from 4:00pm – 6:00pm. Don’t forget we will still be serving our signature Sunday Brunch from 11:00am – 3:00pm! now reflects our updated hours of operation.

In other amazing news, Chef Tony Rozario’s Indian Tuesdays are back!  For $35 CI a person plus gratuity, dinner includes 3-courses served family-style and is now available on the first Tuesday of the month beginning February 3.  Selections vary from butter chicken to lamb korma, and more.  Here’s the first menu!

SPINACH SAMOSA  breadfruit, carrot, ginger
PUDHINA PANEER  homemade paneer & mint,chili
CHICKEN TIKKA MASALA  garlic, cream, garam masala, tomato
SWEET SCENTED PULAO  basmati rice, clove, cinnamon, bayleaf, cumin
NAAN  flour, milk, yogurt, egg
PHIRNI  rice, saffron, cardamom, milk, cashew nut

Tony also shares the secret to pillowy naan bread and more as he leads a 2-hour Indian cooking class at Bon Vivant’s culinary showroom in our Camana Bay neighborhood.  From basic building blocks, to the dishes they become at his monthly Indian Tuesdays meal, Chef Tony will present his students with the recipes for tandoori chicken, chicken tikka masala, butter chicken, and rice pilaf. No one will leave hungry!  To book the Thursday, January 29 class, please contact Bon Vivant .

For menu inquiries, or to make a reservations please call 640.6433 or email 47 Forum Lane, Suite 4103, Canella Court, Camana bay I I Facebook I Twitter I Instagram

150 Central Park’s Winter Tasting Menus Launch with a Royal Pairing

TOASTED HAZELNUT FINANCIER truffle cream, brown butter streusel, roasted strawberries. Larkee has paired this with PORT, FONSECA Late Bottle Vintage, Portugal. (photo by Jessica Gross)

TOASTED HAZELNUT FINANCIER, the dessert course in the Farmhouse Menu combines
truffle cream, brown butter streusel, roasted strawberries. Larkee has paired this with PORT, FONSECA
Late Bottle Vintage, Portugal (photo by Jessica Gross.)

Special Ops chef Thomas Tennant is on the road again, this time with the sea beneath and Wine Director Eric Larkee as first mate to introduce Michael’s winter menus to Royal Caribbean’s Oasis Class beginning with Allure of the Seas this Sunday.  The two are already onboard to prepare the team for the change of seasons inside 150 Central Park.  Outside, it’s all Caribbean sunshine on Deck 8, as the ship sails back to its home of Port Everglades.

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“I love Central Park,” says Larkee, reflecting on what it’s like to be back on Oasis Class after working on Quantum of the Seas to launch Michael’s Genuine Pub. “It’s the greatest amenity on any cruise ship.”

Please enjoy the new winter menus below, Farmhouse and Homestead, featuring lots of Florida produce from some of our favorite farms including Swank and Teena’s Pride.  It is that time of year! We hear WIFI is working like a charm, so we’ll keep our fingers crossed for an Instagram or two, gentlemen! Chef and Bradley will also take part in the transition over the next few weeks. Oasis implements on Saturday, February 7.

150 Park Display_MGFD_Farmhouse_Homestead_0122AD


[Recipe] Cayman’s Bounty in a Roasted Breadfruit Salad

Our creative in the current issue of Ritz-Carlton's magazine features the market and one of our favorite local delicacies... Ackee!

Our creative in the current issue of Ritz-Carlton’s magazine features the market and one of our favorite local delicacies… Ackee!

Down in the sunny Cayman Islands there is an abundance of exotic and unusual fruits and vegetables growing. From cassava to winged beans, the produce on the island is used in many different ways unique to the island and its culture. The Camana Bay Farmers Market is held every Wednesday just steps from Michael’s Genuine Food & Drink in Grand Cayman.  It is a great place for locals, tourists and our chefs to find all of the island’s local produce and is a snapshot of what’s in-season and what you can expect to be on your plate at the restaurant at any given moment.  Chefs Michael and Thomas have taken turns visiting the island over the past couple of weeks to find the farmers market and its growers as vibrant as they’ve ever been, with fresh ingredients in abundance such as boniato (sweet potato), bitter melon, plantains, heirloom tomatoes, jujube apples, coconut, pumpkin, okra, passionfruit, and ackee to name a few.  It’s always a huge source of inspiration… Case and point, you’ll now find this ackee toast on the menu!

The breadfruit is a perfect example of this local bounty. A species of flowering tree in the mulberry family, breadfruit originated in the South Pacific and was introduced to Caribbean islands during the late 18th century by British and French navigators. Today it is grown in some 90 countries throughout Southeast and South Asia, the Pacific Ocean, the Caribbean, Central America and Africa.  The breadfruit is so common you can typically find the tree it grows on in every Caymanian backyard and is a staple in every local’s household. With the texture of a potato and the flavor of freshly baked bread (hence the name breadfruit), breadfruit can be great for baking, roasting, grilling, frying, or boiling. In traditional Cayman cuisine, the breadfruit is usually boiled or fried and seasoned with spicy pickled vegetables.

Chef Thomas Tennant is a master at handling this curious-looking ingredient, and created the perfect expression of its best qualities in the breadfruit salad.  The breadfruit is roasted whole in the wood oven, peeled and cut into large chunks, then re-roasted to nice and crispy outside and creamy middle.  While you may not have a breadfruit tree in your backyard, we have seen them from time to time pop onto the ingredient wall at our Miami restaurant food bar, or sitting pretty above the pastry station.  We challenge to to your own breadfruit treasure hunt…  This could be your reward!

Breadfruit SaladWood Roasted Breadfruit Salad with heirloom tomatoes, avocado, arugula, basil and citrus vinaigrette

Serves 6

1 whole ripe breadfruit, about 3 pounds weight
¼ cup extra-virgin olive oil
Kosher salt and freshly-cracked black pepper to taste
1 pound baby heirloom tomatoes, halved
1 pound of avocado, diced into 1-inch cubes
1 cup scallions, sliced thinly on the bias
1 cup torn basil leaves
1 cup baby arugula
Kosher salt and freshly-cracked black pepper to taste
1 cup Citrus vinaigrette (recipe follows)

Preheat the oven to 450° F.

Using a chef’s knife, remove the stem of the breadfruit by coring out the stem. Then insert the knife straight through the breadfruit, at least half way into the fruit via the stem side going through the breadfruit center, then do it again but turning the knife to create and ‘X’. You will have pierced through the breadfruit but not cutting all the way through it. Score the other side with an ‘X’. Place the breadfruit on a sheet pan and roast in the oven for about 30-40 minutes. After 40 minutes, check for doneness by piercing with a knife, it will be done if you can pierce the breadfruit every easily, similar to a baked potato. Once cooked, remove from the oven and allow to cool. Once cooled, cut away the outer skin, then cut into one inch cubes.

Place the breadfruit cubes on a baking tray, season with salt and pepper to taste and toss with the olive oil. Roast in the oven for about 8 minutes or until the breadfruit begins to brown and become crisp. Meanwhile, combine the tomatoes, avocados, scallions, basil and arugula, in a mixing bowl, season to taste with salt and pepper. Once the breadfruit has become crisp, combine into the mixing bowl with the other ingredients and dress with the citrus vinaigrette. Adjust seasoning and serve immediately while the salad is still warm.

Citrus Vinaigrette

Yields 1 quart

1 grapefruit
1 naval orange
1 lemon
1 lime
1 egg yolk
2 tablespoons champagne vinegar
1 tablespoon honey
1 teaspoon salt
1 ½ cup canola oil
1 ½ cup extra-virgin olive oil

Zest the citrus with a microplane zester into a container, then juice the citrus. Combine the citrus zest, juices, egg yolk, vinegar, honey and salt in a blender. Blend on medium-low speed for about 20 seconds. While the blender is running, slowly incorporate the oils by adding them in a thin but steady stream into the blender until all the oil has been emulsified. Transfer to a clean container and refrigerate.



Shop, Then Drop In for a Champagne Toast


Cheers to luxury and one more reason to treat yourself.

The Cypress Room is welcoming more luxury to Miami’s Design District, South Florida’s growing neighborhood dedicated to innovative fashion, design, architecture and dining experiences. Guests shopping from 38 to 40th Street in between North Miami Avenue and Northeast 2nd Avenue may drop into The Cypress Room, present their retail receipt, and enjoy two complimentary glasses of Champagne at lunch or dinner from now until the end of February or while supplies last. Giorgio Armani, Hublot, Burberry, Bvlgari, Lanvin Boutique, and Valentino are just some of the stores to recently open.  Listings are updated regularly here on

In the background, DOME, 1979/80-2014, Buckminster Fuller. In the fore, Xavier Veilhan’s Le Corbusier, 2013.

We are so proud of our visionary neighborhood in Miami, pushing the envelope to innovate and drive the cultural evolution of The Magic City. Works of art for public enjoyment is just one of the ways this is happening.  In Palm Court, the ball drops in the magic triangle of our three restaurants with Michael’s Genuine Food & Drink across the street to the north, Harry’s Pizzeria two blocks to the west and The Cypress Room two blocks south southeast. Park in the new underground Palm Court garage and rise through DOME (1979/80-2014, Buckminster Fuller) to begin your shopping adventure as a figurine in your own personal sun globe.  In 1965 the artist designed and patented the Fly’s Eye Dome, which he called an “autonomous dwelling machine.” Prototypes began to be built by hand in 1977 and by 1983; three of the fiberglass spheres in various sizes (12-foot, 24-foot, 50-foot) had been produced. Fuller died before he was able to realize his vision for the structure. However, almost 50 years later, the design, a Monohex variation of the geodesic dome, can clearly be seen as a forerunner of today’s green building movement. In 2011, collector and DACRA visionary Craig Robins acquired the 24-foot prototype with the intention of exhibiting it and using it as inspiration for a key element of the Miami Design District. The following year, The Buckminster Fuller Institute, in partnership with Goetz Composites, ConformLab and DRDesign, began the development of a program to complete Fuller’s vision, using advanced technologies and materials not available to Fuller in the 1970’s. BFI was then commissioned to produce a Fly’s Eye Dome utilizing state-of-the-art materials, intelligence and techniques, to be prominently incorporated in the Miami Design District 2.0 here.

A throwback to the sophistication of 1920s fine dining, the restaurant offers an a la carte menu, as well as an accessible Lunch Prix Fixe of 3 courses for $33. Some guests may prefer to relax and stay a while, enjoying wine pairings to complete the experience at $51. For others, it’s comfortably out in under an hour and back to business or shopping. Dinner’s Tasting Menu includes 5 courses for $95, or with wine pairings for $195. Menus change regularly and are updated in realtime on

The Cypress Room is open for lunch Monday through Friday from noon until 2:30 p.m. and dinner Monday through Thursday from 6 until 10 p.m., Friday and Saturday until midnight. Design District Valet is conveniently located in the Miami-Dade Parking Authority Lot just north of the restaurant. The restaurant welcomes walk-ins, reservations, and events at 305.520.5197 or