Genuine Miami Spice 2015 | Restaurant Michael Schwartz & The Cypress Room

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Enjoy Miami Spice care of chef Michael Schwartz whether you are beach bound or on the mainland. We all look forward to the Greater Miami Convention & Visitors Bureau’s annual promotion each summer as hungry restaurant goers look to explore new restaurants or take advantage of new menus at old favorites. Here’s what’s in store from August 1 – September 30.  As usual in #Genuineland these prix fixe menus serve as examples, as offerings may change daily within the format. Tax and gratuity are not included in the prices.

RESTAURANT MICHAEL SCHWARTZ
The Raleigh Miami Beach
1775 Collins Avenue
Miami Beach, FL 33139
RMS@SBE.COM
(305) 612-1163

LUNCH $23
Monday-Saturday
Choose one from each course

Appetizer
LAMB CARPACCIO green harissa, lemon confit, feta, mache
ROCK SHRIMP PO’BOY savoy cabbage, chili aioli, smoked-pickled spring onion
GRILLED PEACH SALAD hickory almonds, shaved jalapeno, honey-bourbon vinaigrette

Entreé
CRISPY EGGPLANT SANDWICH tomato-pepper jam, parmesan aioli, arugula
GRILLED HANGER STEAK SALAD watercress, roasted and shaved beets, radishes, walnut vinaigrette
FLORIDA CIOPPINO coconut broth, chiles, cilantro, tostones, ginger-lime aioli

Dessert
LEMON MERINGUE TART blackberry-tarragon compote, meringue sticks
ROASTED WHITE CHOCOLATE BREAD PUDDING chantilly cream, summer berries

DINNER $39
Monday-Sunday
Choose one from each course

Appetizer
MARINATED SUMMER SQUASH SALAD house-made ricotta, pickled sweet peppers, curry vinaigrette
GRILLED CALAMARI shishito pepper romesco, castelvetrano olives, gigande beans
CHICKEN LIVER MOUSSE whole-roasted garlic, pickled vegetables, dijon, grilled crostini

Entreé
PAN-ROASTED LOCAL FISH house-made kimchi, fingerling potatoes, caramelized onion broth
GRILLED SKIRT STEAK local long bean salad, cucumber, tomato, pickled fresnos, ginger-tahini vinaigrette
PAN-ROASTED HALF CHICKEN smoked calabaza, farro risotto, kale, spiced pumpkin seeds

Dessert
MANGO UPSIDE DOWN CAKE sweet basil ice cream, tart cherry sauce, crème fraiche
MILK CHOCOLATE CREMOSO tangerine parfait, toasted sourdough crisp

THE CYPRESS ROOM
3620 NE 2nd Avenue
Miami Design District, FL
reservations@thecypressroom.com
305.520.5197

DINNER $39
Monday-Friday
Choose one from each course

Appetizer
WHITE GAZPACHO almonds, green grapes and royal red shrimp
GRASS FED BEEF CARPACCIO wild mushrooms
VEGETABLE TERRINE chèvre and toast

Entreé
BERKSHIRE PORK CHOP grilled leeks, bell peppers & romesco
THE CYPRESS BURGER jasper hill landaff and onion marmalade
LOCAL FISH charred vegetables and caviar beurre blanc
Dessert

Dessert
CHOCOLATE SOUFFLÉ sea salt and creme anglaise
SEMI FREDDO seasonal fruit and puff pastry crisps

Cri of the Tiger: Let’s Pop Bottles of Vintage Cristal Brut for Bastille Day!

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The Raleigh’s Tiger Room will become a playground for bubbles on Bastille Day.

Down the north stairwell, deep in The Raleigh Miami Beach’s lower levels lay buried treasures, golden, shimmering and ready to be unsheathed on Bastille Day.  Break out your finest sabers (for Eric Larkee, it’s his iPhone! There is a video to prove this, somewhere…) because Tuesday, July 14 at 7pm, vintage Cristal Brut and more bubbles from Champagne house Louis Roederer are coming out to play in The Tiger Room with Restaurant Michael Schwartz.

Join Charles Fournier of Louis Roederer to celebrate with a wine dinner to rally the best of wine dinners!  $150 includes vintage Cristal Brut welcome toast, 5 passed hors d’oeurves and 5 plated courses all paired with Roederer wines, as well as tax and gratuity.  $375 includes all of the above and adds a bottle of vintage Cristal Brut to take home.  Trust us, it’s a Ba-steal.  Tickets are now live HERE with the following menu:

Wine Dinner Flyerpassed hors’d oeurves
caramelized onion and gruyere flatbread
chicken liver crostini with cherries
oysters with classic mignonette
bacon cheddar biscuits
crab and zucchini salad with endive
Louis Roederer  Cristal Brut 05 & 06

raw tuna carrot juice, ginger, puffed wild rice, pea shoots
Louis Roederer  Brut Nature

watermelon and beet salad strechella , duchilly hazelnuts, saba
Louis Roederer  Brut Premier NV

charcoal grilled pheasant green farro, calabaza, cherries
Louis Roederer  Rose Vintage 2009

braised lamb neck pickled apricot, white turnips, charred leeks, hemp seeds
Chateau Haut-Beausejour 2011

olive oil cake meyer lemon whipped goat cheese pistachio
Louis Roederer  Carte blanche NV

Born in the heart of the well-known wine region of Bordeaux, Mr. Fournier studied business and obtained a specialization in Wine Making and Viticulture.  In 2007, he joined Champagne Louis Roederer in charge of American, West European, Middle East, Asian exports. Since then, he has assumed full responsibility for the sales of the company’s brands: Champagne Louis Roederer, Domaines Ott wines, Château de Pez and Château Haut Beauséjour.
The Raleigh Miami Beach will host a monthly Wine & Dine dinner featuring a special menu from Restaurant Michael Schwartz.  Curated wines will vary each month and be presented and described by a professional Sommelier throughout the dinner.  Seating is limited, so book your ticket today!  July we celebrate French from France with a little bubbly.  Please join us for bubbly and then some!

The Fruit of Life: Kristina’s Summer Bite of Haitian Mango Culture & Trade

Kristina Francillon took the summer off from her duties in MGFD reservations and with us branding folks at TGHG to work with mango growers and exporters in Haiti during the peak of season.  We thought it would provide a unique perspective on sourcing and agriculture to hear her story!

Happiness. That is what a mango means to a Haitian. March to August is the Francis mango season in Haiti, and adults and children alike look forward to it, eating multiple mangoes a day. My number is two per diem.  A mango could be sliced and daintily eaten with a fork, but to enjoy this tropical fruit in its true sense, you must peel it all, grab it with both hands, and take a bite as its sticky, sweet juice runs down.  Full face in!  In fact, my paternal grandmother (who was quite the lady) used to say, I will not get dirty for just one mango, I need at least two or three. Thus, bathing in your mango, if you will, is the only way to do it.

The Haitian mango does not only impact taste buds, but also the economy. The mango business supports over 50,000 Haitian families, with jobs, from the growers, to the exporters, to the street merchants. Mangoes are life around here. Although there are 140 varieties growing around the country, the francis variety is the most exported. Why is the francis mango so special, in addition to supporting Haiti’s recovering economy? Its flavor. The taste is rich and spicy and this variety has consistent flavor, unlike some others. It is also one of the juiciest mangoes there is. This is why these mangoes are so orgasmic. It drips as you eat it and no one is shamed into licking the nectar as it falls.

I have had the pleasure to intern with F&L, a mango exporting firm in the St Marc area in Haiti, approximately two hours from Port-au-Prince. The firm exports its mangoes to the US and is USDA approved. With a rigid selection process and a diverse and talented team, the company truly impacts the local economy. Mangoes are sourced from both F&L farms, and other local farmers. The fruit is naturally grown and only the highest quality mangoes are exported. They are then treated using a hot water treatment, sorted, packed and shipped in refrigerated containers to the States. The process is thoroughly supervised by a local and a USDA inspector, who are both on site, at all hours of operation. All so that you may enjoy the very best Haiti has to offer.

F&L is an affiliate of Agrotechnique SA, a company dedicated to the agricultural sector in Haiti for over 40 years. The team is local and their desire to help the country is palpable. Haiti does not grow through humanitarian aid, rather it develops through sustainable investment and exportation of local goods. This is what F&L does, and their products, mangoes in particular, are proudly showcased in major US cities like Miami, New York and Boston. Yes, Haiti is often portrayed as a country of despair, but let’s look at Haiti through another lens. Haiti = Good Mangoes.

Let’s discuss my experience. The best part: eating all the mangoes I could ever want, whole or juiced. I have never indulged this much and lost weight. This is a girl’s dream! Thus far, my work involves sales and strategy, where I help the firm improve its processes and increase its clientele. I like to think of it as an internal consultant of sorts. But I am learning so much more from this team, than I believe they are learning from me : from the mango culture, to the exportation business, to the love for Haiti. It is contagious. I have always loved Haiti, having been raised there. But working at a firm with direct impact on growers, families and the economy, has changed my view of the country as well. There is so much to be done here, and the impact of your work will be visible. I am lucky to have had the opportunity to make a difference.

At the Genuine Hospitality Group restaurants, the farm to table approach is vital. And TGHG has taught me the value of careful sourcing and of supporting growers. This is why I value the work of Haitian mango growers, and of firms such as F&L, who create work for these farmers, and distributors, through exportation. I have always loved the Francis mango, but now the fruit means so much more. Mango is now life to me.

Buck’s Goes Poolside for the Summer, Beginning with Biscayne Bay Brewing Co.

July Bucks Beer Garden Flyer

This Thursday, July 2 we are diving head first into summer with our first Buck’s Beer Garden Poolside at The Raliegh Hotel Miami Beach! We’re kicking it off with Biscayne Bay Brewing Company and their divinely refreshing drafts. We’ve also added a few pool games, so bring your swim suit!

Biscayne Bay Brewing Co. is located in Doral, where they have a 15 barrel brew house, which means they can brew about 465 gallons of frothy amber goodness at one time. The BBBC owners have a background in politics as well as a deep love of beer, when they traveled the country and noticed craft breweries popping up every where, they decided to set up shop at home. The Doral brew house officially opened in August 2014 and they are planning to open a tap room in the next few months. I spoke with Tito, brand ambassador at BBBC, who said the brewers really make his job easy. “The beers speak for themselves. A great brewer is like a great chef! There are so many different types of yeast, hops and grains and BBBC brewers know how to make the most of them. It’s incredible what they can do.”

BBBC Logo

Find BBBC on tap at Buck’s and at the hotel all month, check out the line up:

1513 Golden ale
Miami pale ale
Biscayne Bay Saison
La Colada Porter
Double nine IPA
Pequeña habana pilsner

The Double Nine is a Rocky Mountain Pale Ale “so big, so bold” BBBC boasts, “it deserves its own snifter.” A nod to 18th Century ship imbibers, this IPA does not mess around. Striking a balance between a malty foundation and grapefruit finish, this is the ideal poolside brew. Using a variety of hops BBBC brings us a beer with “a pungent citrus-driven hop infusion.” And… we’re sold! See you this Thursday and again on July 16, poolside!

Quick Buck’s recap: The beer garden is on every first and third Thursday of the month from 6PM – 10PM, The Raleigh brings its iconic backyard Oasis to life for locals and visitors, with local craft brews, Genuine Food, lawn games and much more!  There is no cover charge to attend.Guests have the flexibility with an a la carte, “pay-as-you-go” format purchasing tickets at a booth for food, beer and wine (one ticket equals $1).  The Raleigh will offer a special valet rate with Buck’s cashier validation of $5 per car, subject to availability. A different local brewery is featured monthly and will serve 12 ounce pours of a selection of beer for 5 tickets ($5); Michael’s Genuine® Home Brew for 5 tickets ($5); wine by the glass is also available for 5 tickets ($5); and full bar available for more tickets.  All food items are less than 10 tickets ($10) and served from concession-style stations. Savory items include, a soft pretzel, sausage with toppings, Tuna sandwich, Veggie Sandwich and burgers with an assortment of toppings and sides of warm German potato salad and bacon and savoy-celery root slaw. For the sweeter side, DIY s’more kits with are ready to roast on at the firepit.  Lawn games include ping pong, corn hole and giant Jenga.

Cheers and see you Thursday at 6pm!