Friday was a great day, one of those that begin with a specific goal in mind and end netting so many more valuable takeaways. In anticipation of Fi’lia’s LA opening, we’re producing a video to capture Genuine Culture as a tool to educate our teams at The Genuine Hospitality Group on who we are, what we do and the reasons why. Michael and I visited three farms as they began to wrap South Florida’s main growing season to document how we source product, an important component of the genuine way. While footage of strolls through Homestead tomato field tractor lanes and Little Haiti urban farm footpaths materialized in the lens, ideas were generated between Chef and a handful of our farmers as they discovered new opportunities for collaboration and tasted ingredients in the field.
Enjoy the day in photos laced with informative captions below as we digest new opportunities through the genuine chef network. Will Michael Borek identify a great Roma tomato to cultivate at Teena’s Pride for Harry’s Pizzeria®? What about the Upland cress Little Haiti Community Garden’s Gary Feinberg is growing? How could it be expressed on the menu at Michael’s Genuine® Food & Drink? Margie Pikarsky’s heirloom peppers are beautiful to behold, as Chef recalls the “seasoning pepper” related to the Scotch Bonnet — all the flavor without the punishing heat — from our days in Grand Cayman. Is she growing something similar, and should we shave it raw on the daily focaccia at Ella? Let us know what you would like to see in our restaurants!