White truffle season is here, and we need at least a week to celebrate. Don’t you?! We are showering these special slivers at lunch and dinner on pizza, pasta and more from October 14-19, with Italian wine specials to boot. Enjoy 6-8 new wines by the glass from Piedmont, showcasing producers and varietals from the region where these seasonal buried treasures grow, like Arneis from Roero and Nebbiolo from Barolo and Barbaresco.
The Genuine White Truffle Nite dinner kicks it all off with Urbani Truffles and Marchesi Antinori at our first white truffle dinner at Michael’s Genuine® Food & Drink on Monday, October 14 at 7PM! Indulge in this northern Italian specialty now in season with an explosion of delicate flavor in 4 courses paired with the wine that suits it from heralded producer Marchesi Antinori. The main course arrives with 2 older vintages of single vineyard “Bussia” Barolo. $350 includes tax, gratuity, the following menu and a truffle gift from Urbani to take home! Click here for tickets.
GENUINE WHITE TRUFFLE NITE | MENU
Reception with 4 Canapés and Wine
FIRST – Braised and Chilled Celery Hearts, soft egg, anchovy-white truffle vinaigrette ~ Grechetto Blend, Castello Della Sala “Giovanni Della Sala” Orvieto, Italy
SECOND – Gemeli with Rabbit Sugo, caramelized shallot, fresh white truffles ~ Sangiovese, Pian delle Vigne Rosso, Montalcino, Italy
THIRD – Boneless Osso Bucco, grilled porcini, wilted escarole, white truffle fondue ~ Nebbiolo, Prunotto “Bussia” Barolo, Italy
According to Urbani Truffles, the earliest record of the delicacy is from 23-79 AD Ancient Europe. And it’s no wonder these buried treasures have been prized for so long. Their pungent and earthy flavor cannot be mistaken, and is the perfect pairing for every dish in our Genuine White Truffle Dinner. Take the journey with us!
If you’ve been to Israel, breakfast has taken on a whole new meaning — and has likely never been the same again! Whether strolling the markets with the aromas of exotic spices filling the air and the smells of freshly-baked boreka pastries, or surveying the bread of an epic buffet with honey dripping from its comb and juicy rainbow of salatim, it’s impossible to not be forever intoxicated by the memory. Sensory overload! For those forever spellbound and newcomers to this experience, we have the cure. What’s better than Israeli breakfast? Israeli BRUNCH! It is with mouths watered that we announce Michael will host American food writer and author Adeena Sussman for a special brunch on Saturday, October 26 to celebrate the release of her newest cookbook, Sababa! In Hebrew, Sababa means everything is awesome. This sentiment permeates the Tel Aviv expat’s home kitchen and the approach to recipes she shares in the book… Expect extra special flavor and energy from this weekend must-do! Click here for event tickets!
Most mornings you can find Sussman making her way through the bustling stalls of Shuk HaCarmel, her local market, abundant with irresistible fresh ingredients and tempting snacks — juicy ripe figs and cherries, locally made halvah, delectable cheeses and olives, and the most addictive street food in the world, from crunchy falafel drizzled with colorful condiments like pickled mango chutney called amba and Yemenite green hot sauce full of coriander and parsley called shug, to off-the-boat fish tossed with seasonal fruit and fresh herbs. In Sababa, Sussman brings this culinary wonderland to life with 125 authentic yet easy recipes that put a fresh spin on the amazing variety of a cuisine forged by Jewish and Arabic residents alike, from more than 100 lands, who make Israel their home.
The experience will begin with an author talk moderated by friend and South Beach Wine & Food Festival founder Lee Schrager while a welcome sparkling drink and assorted snacks are passed. Later, the brunch will take over for a delicious family-style meal including three courses straight from the pages of Sababa. All of this is included in the $75 ticket as well as tax, gratuity, and a signed copy of the book. There will also be additional beverage options available a la carte. Seating is first come first serve in the main dining room of Michael’s Genuine Food and Drink.
For tickets click here, and stay tuned for the full menu coming soon!
Thirsty Thursday is the Bee’s Knees, so we have an announcement! Next week The Genuine Hospitality Group is joining Caledonia Spirits in their annual Bee’s Knees Week promotion encouraging creative cocktails in support of bee education. Michael’s Genuine Food & Drink, Amara at Paraiso, and Tigertail + Mary will each feature their own spin on a Bee’s Knees cocktail – traditionally made with gin, lemon, and honey. They will also feature a special dish to be paired with the cocktail, where honey’s the star – of course. Check it out next week only, September 23rd to 29th! No wonder the expression came to mean “the height of excellence”, popular in the U.S. in the 1920s, along with “the cat’s whiskers”… or meow!
So why now? Established in 2017, Bee’s Knees Week has collectively donated over $31,000 nationally to non-profit bee and pollinator organizations. The Bee Cause Project is an organization “working to help inspire the next generation of beekeepers and environmental stewards by installing beehives in local schools and organizations.”
You might be saying, what’s all this buzz about bee’s? Why are bees so important? Well, as a big player in pollination, the bee affects the entire balance of our ecosystem. Recently, bee populations have declined rapidly due to threats such as pesticides, mites, and colony collapse disorder. According to Bee Informed, 45.2% of honeybee colonies were lost last year. TGHG is doing our part to help! During Bee’s Knees week, $1 of each cocktail ($12 across all restaurants) benefits The Bee Cause Project. Keep reading to learn more about the special cocktails and dishes buzzing next week, and follow the fun nationwide on social media at #beeskneesweek.
Michael’s Genuine Food & Drink
Cocktail: Bee Keeper Barr Hill Gin, saffron-infused honey, lemon (Jorge Hernandez, Head Bartender) Dish: Honey Glazed Wings calabrian chili agrodolce (Dillion Wolff, Chef de Cuisine) Also available during Happy Hour!
Amara at Paraiso
Cocktail: Tarragon with the Wind Barr Hill Gin, tarragon, green chile, honey (Billy Yoder, Bar Manager) Dish: Fried Queso Blanco honey sherry vinaigrette, aleppo pepper, lemon, fresh herbs, watermelon radish (Michael Paley, Executive Chef) Also available during Happy Hour!
Tigertail and Mary
Cocktail: Miss Beehavior Barr Hill Gin, shiso-honey, lemon (Jonathan Cano and Austin Conway, Head Bartenders) Dish: Peach + Speck Pizza taleggio, sofrito, hot honey (Stephen Ullrich, Executive Chef)
The Juicy Schwartzy Burger – $25 at both Miami and Cleveland locations available all day on Wednesday, September 18 (National Cheeseburger Day)
It’s no secret we love a great cheeseburger at MGFD. We’ve lost track of how many lists and rankings there are corroborating this, but one thing is for sure… the people have spoken and we’re giving them what they want. Double meat and a whole lot more! National Cheeseburger Day kicks off the following new ways to enjoy burger favorites in Miami and Cleveland, beginning Wednesday, September 18:
LETTING THE GOOD JUICE ROLL FOR NATIONAL CHEESEBURGER DAY: Enjoy a special cheeseburger all day long inspired by Chef’s love of juice in all its forms. The Juicy Schwartzy will be available at lunch and dinner in Miami and Cleveland for $25 and features our house made pastrami, thousand island dressing, pickled red cabbage and melty gruyere sandwiched between a butter-griddled brioche roll. Yum! This burger is all about the meat, 3 oz. of beautifully brined beef brisket sizzling on the searing-hot griddle beside an 8 oz. house ground black angus patty (50/50 brisket and chuck).
LAST CALL, MIAMI! Last two hours before close? Take a juicy bite out of it! Enjoy an all new late night happy hour celebrating our favorite burgers. Monday – Thursday guests can join us at the bar from 9-11PM for the restaurant’s signature Genuine Bacon Cheeseburger as well as a rotating special burger only available during the Last Call window. Purchase includes Happy Hour pricing on drinks (1/2 off cocktails, wine and beer)!
WINE DOWN CLEVELAND: Wine Wednesday the juicy way! All guests dining at the restaurant on Wednesdays now enjoy half price bottles from our wine list all day long. The Genuine Burger and a Wednesday-only rotating special burger, beginning with the Juicy Schwartzy, come with happy hour pricing on drinks at the bar from 4:30PM until close!
It was my first time at the commissary, and I was in for a treat. As I finished my drive and parked my car outside, right “next to the Empanada place”, the sun was beginning to rise. When I walked in I saw a bustling hive of early rising folks. Everyone is working to complete the prep list of the day before Jean brings the van to whisk everything away and deliver it to the restaurants. Billie Eilish plays in the background. Let’s break down my time here into numbers:
10 people working here. Each with their own task for the day. There’s Myrtille Quillien, head pastry chef for Michael’s Genuine Food & Drink, Amara at Paraiso and Ella Pop Café. Then Yesenia, her assistant and master donut maker, a dealbreaker for Myrtille when she transitioned in her new promotion from Amara, their former home. CJ is the commissary manager, handles savory production and makes sure all orders are accounted for. Micheline and Nancy work on short rib and pig ears, while Marie is on the fryer for potato chips. Joceline washes dishes, while Stacy and Alex roll out cinnamon rolls and make coconut cake filling. Lastly, Jean loads up the van and makes the rounds dropping off the goodies to each restaurant. Each unique. Each essential to the process working right.
9 things I can see being made when I walk in. Cinnamon rolls, financiers, quiches, coconut cake, mayonnaise, pig ears, short rib, donuts, and potato chips. The days list doesn’t end there though! Many more items are made throughout the day.
8 steps to the coconut cake. 1- Bake the cakes 2-Cut them into sheets for stacking 3- Lay down the first sheet, brush with syrup 4- add frosting to each layer 5- repeat with all of the layers 6- frost the whole cake 7-cover in coconut flakes 8- torch the coconut flakes. This cake is a dessert at Amara and is sometimes featured in Ella’s pastry display.
7 am call time. I am not a morning person, so you can imagine my sentiments. But these are baker’s hours. Myrtille gets here around 5 and is a self-proclaimed early-bird. She went to bed at 8 pm the night before!
6 colors of Fruity Pebbles. Yesenia spent hours at home separating the colors of the cereal in order to make a special rainbow donut. Then, she meticulously places them to create a beautiful and cheery design. Painstakingly perfect, just like the rainbow that appeared in the sky as we left later!
5 people help load the truck around 8. The definition of genuine teamwork! From the meditative state of getting through the morning prep list, the energy shifts into high gear as the morning’s haul is rushed into the van, quickly tallied with any missing items handed off in a flurry as Jean steps on the gas to make his delivery rounds. Phew! Everyone takes a small break before prepping for the next day.
4 trays of eggs in the Combi oven for mayonnaise, dialed in with a recipe that ensures perfect every time with zero breakage! Fun fact: we make our own mayo. Not so we can write “house made” on the menu (we don’t) but because it tastes better, is extremely cost efficient and is easy to make!
3 stops for Jean to make in the van: Michael’s Genuine, Ella Pop Café, and Amara at Paraiso. Everything is delivered fresh daily!
2 perfectly zested lemons by Myrtille. As she was stirring her almond Financier dough and folding in the fragrant flecks, I looked over to see two of the most perfectly zested lemons I’ve ever seen in my life! Myrtille was taught by a woman who spent hours zesting oranges to make orange sugar. All white pith, no sweet peel to be found, nor wasted. “It’s my special technique!” she exclaimed.
1 cup of French Press coffee. After the Commissary’s espresso machine was taken for to Tigertail + Mary, Myrtille took matters into her own hands and brought her mini French Press when Culinary Director Bradley’s idea of Mr. Coffee didn’t sit well. Good coffee is a must when your alarm goes off at 4:30 in the morning!