Local Legacy | Michael’s Ark Comes Full Circle at Paraiso Bay

FOR THE EVENT IN PICTURES, CLICK HERE.

unnamed-2

Join us Tuesday, January 27 at 6:30 p.m. for Slow Food’s annual Ark of Taste benefit event bringing all of The Genuine Hospitality Group chefs together for the first time!  In its 6th year, this special evening unfolds on the waterfront site of chef Michael Schwartz’s future beach club restaurant at Paraiso Bay to celebrate his local legacy of slow food in South Florida.  At the forefront of a meal from indoor and outdoor food stations is the Ark-nominated Florida stone crab, sourced from George Stone Crab, a local small business, and ingredients from the South Florida harvest including Michael’s Genuine Food & Drink Chef de Cuisine Niven Patel’s backyard Rancho Patel and other farms served by Farm to Kitchen, a local produce distributor.  Cocktails by GREY GOOSE Vodka and sustainable wines by Stellar Wines will complement food by Restaurant Michael Schwartz at The Raleigh and Chef de Cuisine Molly BrandtMichael’s Genuine Food & Drink and Chef de Cuisine Niven PatelThe Cypress Room and Chef de Cuisine Roel AlcudiaHarry’s Pizzeria and Chef de Cuisine Daniel Ramirez, and Chef Schwartz with The Genuine Hospitality Group Executive Chef Bradley Herron will offer a taste of food inspired by this future waterfront restaurant and beach club.

We snuck into Rancho Patel on Tuesday when chef Niven was on the line to find a Garden of Eden flourishing. Many of the lettuces and kale are ready for the picking, while the tomatoes are super happy but just in their flowering stage! Among the ingredients that will be ready for the chefs to use are lots of tuscan kale, French carrots, chiogga beets, New Zealand spinach, Patron peppers, Napoli squash, blueberry tomatoes, seasoning peppers, gerkins, Persian cucumbers and lots and lots of greens.  The menu is coming together nicely and subject to change of course, but here is a taste of what we have cooking with these local ingredients grown with love:

Molly’s Passed Hors d’oeurves | Restaurant Michael Schwartz at The Raleigh
STONE CRAB CLAWS green gribiche
NAPOLI SQUASH & FONTINA ARANCINI smoked calabaza jam, duchilly hazelnuts
HOMEMADE GOAT’S MILK RICOTTA CROSTINI with three different toppings

Danny’s Station | Harry’s Pizzeria
ROASTED BEETS AND CARROTS  whipped goat cheese, crispy lentils, cumin vinaigrette

Roel’s Station | The Cypress Room
GRAND STONE CRAB AOILI  local vegetable crudités

Niven’s Station | Michael’s Genuine Food & Drink
SEARED WAHOO  stone crab vinaigrette, calabaza hummus, sorghum, sorrel

Michael’s and Brad’s Station | Paraiso Bay
WOOD GRILLED POULET ROUGE  marinated vegetables
WOOD ROTISSERIE LAMB SHOULDER  hempseed pesto and mustard greens

The meal would not be complete without famed Genuine Pastry Goddess Hedy Goldsmith’s desserts. Can’t wait to see what she comes up with! Tickets are $195 per person, with proceeds benefitting Slow Food Miami’s Edible Garden Program.  Paraiso Bay is located at 600 NE 31 St. Miami, Florida 33137.

unnamed-3

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s