#SOBEWFF 10 Years of Genuine Menu & More #MGFD10 Fun to Come

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As we like to say… Menu subject to change :)

#thisismgfd. We began this hashtag in September, welcoming a new chef into the fold to steward Michael’s flagship into its 10th year of genuine hospitality.  Now we begin another as we approach March 13 when the Champagne will be flowing to give thanks for all that came before and forge ahead into a brave new future.  Today, we’re sharing for the first time the menu for our Thursday, February 23 South Beach Wine & Food Festival dinner.  We are so honored to have respected and dear friends chefs Marc Vetri and Jonathan Waxman join Michael to celebrate the meaning of Genuine.  I think it’s safe to say that it’s the genuine culture and community that has made this restaurant what it is, embracing and fostering Michael’s vision to make Michael’s Genuine® Food & Drink bigger than itself.  It is this we toast and cherish, the people that make Genuine mean something.  Follow #MGFD10 as it unfolds, because there’s more to come, and click here for tickets before we run out. 

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Michael and Jim at Au Bon Climat, Santa Maria Valley, blending Lua Rossa no. 3 in 2015.

This year we also crafted an online auction package for the festival which we’re pretty excited about (the kind we’d want to buy ourselves, as it should be!)  Gather 4 friends and sidle up to the heirloom tomato wall as Michael and Brad cook for you at the Michael’s Genuine® Food & Drink wood oven station. The beating heart and hearth of the MGFD kitchen since we opened in 2007 is your stage for a multi-course meal paired with iconic, library wines significant to Genuine from Michael’s friend and Lua Rossa collaborator Jim Clendenen of Au Bon Climat.  Get your bid in here now, or regret it later!

Super Sunday Specials | Wing Bowls & Za, Buckets of Beer at Harry’s Pizzeria®

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Let’s get it on, America!  Super Bowl Sunday is February 5, and we’re ready to take comfort in our annual nationwide rallying cry that sets politics aside to celebrate the strength, strategy and camaraderie of sport.  Harry’s Pizzeria has you fed home and away with some specials, because, well, we all could use some right about now.  These hit the spot for parties of four, but who’s counting?

SUPER WING BOWLS & ZA |  Any two pizzas on the regular menu and a bowl of 18 oven roasted agrodolce wings with rosemary crema dipping sauce for $51.  Available for dine in, take out and delivery; find the combo in the “Most Popular” section of Uber EATS.

BUCKETS OF BEER |  Galvanize this. Crack open a selection of five of our favorite cans for $25 for the table, served on ice so they’re nice and cold to go the distance.

Our locations in the Miami Design District (3918 North Miami Ave, Miami, FL 33127) and Coconut Grove (2996 McFarlane Road, Miami, FL 33133) don’t take reservations, but if you’d like to know if either restaurant can accommodate a larger group, reach Lindsay Guidos at Lindsay@michaelschwartzevents.com or 786.708.6826.  Visit harryspizzeria.com for our menus and more.

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Meat Us Wednesdays at Cypress Tavern for Porterhouse, Pots & Port

fullsizerender-68Especially in Miami, especially when it refuses to cool off (patience!), we crave the winter vibes.  We break out the brown liquors, reds with structure, and yes, the meat.  It just feels like the right thing to do and indulging is always more fun with friends.  So gather some and head to Cypress Tavern because Wednesdays are now about upping the steak dinner game in a big, sharable way.

Beginning next week until March 29, our guests can enjoy the restaurant’s signature large plate off the wood grill, a 32 oz. Dry-Aged Porterhouse, with a choice of two sides – Grilled Asparagus, Thrice Cooked Fries Whipped Potatoes, Brussels Sprouts or Leeks Gratin – with two glasses of Michael and Eric’s Nebbiolo blend with Jim Clendenen, Lua Rossa No. 4, for $89. $22 more will get a full bottle, a glass more each to go the distance.  Because that’s what we would do.

ct_meat-us-wednesday-menuChef Schwartz also recommends aficionados handle it like he would, with surf.  Add a Wood Grilled Giant Prawn (PA) for the table, basted with garlic butter, seared off to a tender char and served with a cheek lemon to squeeze, the essential bright cut.

Round out the experience with a healthy dram of Smith Woodhouse 10 yr Tawny Port to savor with Cypress’ decadent Chocolate Pot de Crème complete with soft whipped cream and sugar-toasted brioche for $18.  Says beverage manager Amanda Fraga, “Dessert wines are kind of magic.  When paired properly they can really enhance a dessert by adding a new layer of flavor. Here we add notes of caramel notes to the chocolate.”  Brainer, no brainer.

To reserve a table, email reservations@cypresstavern.com or call 305.520.5197. $5 Design District Valet is available, as well as street parking in the city lot in between 37th and 38th street. Full menus and more information are available at cypresstavern.com.

Lua Rossa likes meat, too.

Lua Rossa likes meat, too.

What’s in the Walk In? Great White Winter Predators.

Golden Tilefish at Trigger Seafood.

Golden Tilefish resting pretty at George Figueroa’s Trigger Seafood.

“Striped bass, trout, and stuff like that. Scallops… That’s the ocean I come from,” Fi’lia chef de cuisine Tim Piazza begins.  “When I was working at (Michael’s) Genuine, I began figuring out what South Florida has to offer as far as local sustainable fish. Golden tilefish is one we really look forward to.”

Coming from New York, Tim had to learn the seasons, the ingredients, all over again, and same goes for the sea as it does for land.  With grouper out until summer, the arrival of swimmers at the top of the food chain is the perfect trigger for the kitchen to revisit fish dishes on the menu.  Changing the set up is always on the table, but so is a switch more subtle yet maybe even more significant. Tim turned up the volume on one of my favorite dishes simply swapping snapper for golden tile.

“You get something a lot cleaner, with a little more firmness and structure to the fish. Which means a higher fat content, so the bite is a little more luxurious,” he explains. “I had to wrap my head around it but it’s just a constant thing and part of the process for our kitchen, menu development. It’s just about getting smarter as a cook down here. You flip the script like 100%.”

Talk to fishmonger George Figueroa of Trigger Seafood, Michael’s good friend and dispatch of what’s running since Genuine’s early days, and he’ll yarn a tail as only his dying breed can, one that makes the fish leap from the plate with context essential to the understanding – and therefore ultimate enjoyment – of the ingredient.

“Right now the season opened on the golden tile and the long liners are out off Florida’s north Atlantic coast, even at Pulley’s Ridge about 140 to 160 miles northwest of Key West in the Gulf,” he explains. “It’s where these guys like to be, deep in the trenches. That’s why they have this angled head, to bury in the sand.”

#whatsinthewalkin

#whatsinthewalkin

NOAA’s commercial season began on as appropriate day as any, January 1. Midnight on New Year’s Day the boats George works with went out from Port Canaveral. We received our first delivery last week. Deep sea fisherman like these are the real deal. They’re allowed a 4-5,000 pound haul per boat trip, each lasting about eight, sometimes 10 days. This is serious fishing, with in some cases five miles of hooks gleaning specimens of 20 to even 60 pounds from downwards of 1,000 feet. In keeping with regulation, the boats must be at least 200 miles from nearest land mass. This is a better fishery than close to shore, and where you can find the queens (snapper,) snowy groupers, wreckfish… basically all the stuff that keeps things interesting and cooks on their toes amidst schools of mutton, yellowtail and mangrove snappers. People will be fishing golden tile hook and line for the rest of the year, after the long liners finish their allotment.

Michael’s Genuine® Food & Drink chef de cuisine Saul Ramos will receive 200 pounds this afternoon from Wild Ocean Seafood and, not unlike a whole pig, he’ll work through every inch, using the bones for a fish fume with lemongrass, the cheek on the grill with scallion, ginger and lemon, the fillet into the wood oven or pan seared. The scraps will go into ceviche at the raw bar, and the collar will be served crispy on the outside with fatty flakes of juicy white flesh in the nooks.

“These big fish are more fun. Carrying it, you feel the weight, and from the moment the knife cuts into the flesh,” he says. “One of the things I love about golden tile is that it has a subtle flavor of lobster and crab.  Cooked perfectly, you really get a nice flavor of shellfish.”

Saul explains that when breaking down these big guys, you need to know where to enter and be precise, following the cuts to get the most yield.  He uses three knives — a fillet knife, which is more fragile and has two different blades for a cleaner cut.  Then there’s the chef’s knife to get at the bones. A pairing knife goes around tighter places like the neck.

Chef Saul and Sous Randy showing off their mutton snappers from George a couple days ago.

Sous Randy (left) and Chef Saul (right) showing off their mutton snappers from George a couple days ago. Today we will trade peach for speckled golden.

Because of the challenges of this fishery, especially how long the fish are out of the water compared to shallow dayboat catch, George is careful who he works with despite what would seem to be a task only for the most seasoned, simpatico professionals.

Size and quality are top priority. First, you’ll want to put the fish into a chill brine, which is basically what it sounds like – a slushy mix of salt water and ice which really drops the temperature quick – and then on ice. And you must bring to shore as quickly as possible, not camp out for more yield when it compromises the catch.

“You have to stick to your guns, when some customers want fish that just isn’t available from sources you trust,” he reflects. “That’s how my business started. I can only work on small scale, because you’ll get old fish, and it’s going to hurt. I don’t want to get any bigger. You have to be willing to say it’s not available. Everyone wants the fish, but there’s only so much and we can’t just be like everyone else. When grouper season closed it was like disbelief. It’s like take it off your damn menu already! Take what’s available, the best product. Be flexible.”

Valentine’s at Cypress: Love is in the Tavern for Dinner & Brunch

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Follow up Valentine’s Day dinner by toasting a special weekend brunch.

No need to coax the team at Cypress Tavern to show the love, especially on the most romantic night of the year. These intimacy professionals will set the mood for a flawless experience with a few more special somethings for your special someone for Valentine’s Day 2017.

Prix Fixe Dinner – Enjoy 3 courses including a choice of appetizers, entrées and desserts created especially for the romantic evening on Tuesday, February 14 by chef de cuisine Max Makowski.  $89 per person plus tax and gratuity includes a half bottle of Champagne for each couple, with available truffle supplement to any dish for $15. The complete a la carte dinner menu will also be available. The restaurant opens a little earlier to accommodate all kinds of love birds beginning at 5:30.

The color of love is Bloody Mary.

The color of love is Bloody Mary.

All the Brunch Feelings – Because there’s always more love to go around, each guest dining on Valentine’s Day will feel it with an invitation to return for Weekend Brunch and receive their first bloody or mimosa complimentary on Saturday, February 18 or Sunday, February 19.

To reserve a table, email reservations@cypresstavern.com or call 305.520.5197. Cypress Tavern is located at 3620 NE 2nd Avenue, Miami, FL 33137.  $5 Design District Valet is available, as well as street parking in the city lot in between 37th and 38th street. Menus and more information are available at cypresstavern.com.

Cypress Tavern’s cozy American Grill and Cocktail Bar offers a warm, welcoming and festive experience in a room like no other, perfect for sharing an intimate meal over candle light on a special occasion like Valentine’s Day.  James Beard Award-winning Chef Michael Schwartz and Chef de Cuisine Max Makowski of Cypress Tavern bring top notch service, as well as a menu built around seasonal ingredients and a wood grill and rotisserie.