Dillion holding court at pre-shift last night!
Cocktail time all the time!
When you’re moving so fast it’s important to take a moment to stop, step back and appreciate what you have. Today one of those moments presents itself, and we’re making a point to celebrate. A week from today, Michael’s flagship turns 12 and with this milestone another opportunity for growth as Dillion Wolff steps into the role of chef de cuisine of Michael’s Genuine Food & Drink in Miami. The perspective of a dozen years is important, giving new meaning to what this position means, especially as we ready our new location in Cleveland.
Dillion, with whom we spoke last summer, follows in the footsteps of not just Chef but a long line of talented cooks that have led this formidable kitchen and gone on to do and create great things of their own. If you’ve dined with us since January, you’ve already enjoyed a taste of Dillion’s understated but notable influence — walking the precarious but rewarding line of honoring the approach and making it all his own.
Last night’s cobia collar special, a perfect example of a genuine dish with contrast of color, temperature and texture.
Congratulations to Dillion on the well deserved promotion — he’s worked hard under the mentorship of the position’s original alumnus, TGHG culinary director Bradley Herron, having a hand in virtually every piece of business under the TGHG umbrella from Michael Schwartz Catering to the Genuine Pizza cookbook, and we can’t wait for what’s in store.
Join us next Wednesday, March 13 to raise a glass to the next chapter and the people inside and out that have contributed to MGFD’s success and form its extended family. Beginning at 11:30 a.m. enjoy an extra long 12-hour happy hour with half off cocktails, wines by the glass and beer, as well as snacks. From 4:30-7:30 p.m., our regular happy hour, we’re pouring a complimentary first glass of sparkling for all guests! Cheers to #MGFD12.
Dillion working the Lynx Grill at the Genuine Pizza cookbook shoot last May.
Genuine snacks in ship shape.
Classic Deviled Eggs
Chicken Liver Crostini with caramelized onions
When we look back over the years, and all the menus, there are some things that just stand out as seminally Genuine. Opening Michael’s Genuine® Pub in 2014 was a great exercise for us to define it. The rows of grilled chicken wings with creamy cucumbers cueing up with thick cut potato chips and pan fried onion dip during training were a clue. Those dishes that had stuck with us over the years, they were what we wanted to share with a new audience. Then consider the sourcing, and the spontaneity that makes a kitchen an MGFD kitchen, all the important hands that touch the ingredients every step of the way until they land in yours. And then there’s Chef.
Waxy and Michael at the original Harry’s Pizzeria in the Miami Design District for his 2012 pop up.
Michael Schwartz is the consummate chef. He is calm, creative, funny and incredibly perceptive. He totally understands what his customers want to eat, and I imagine he probably really cooks the dishes he wants to eat. His style is eclectic, modern with a look back to wood oven cookery, wood grilling and exciting, rustic flavors. His eponymous Michael’s Genuine is exactly that, an homage to the great lexicon of recipes and culinary ideas that make Michael, well, Michael.
Jonathan Waxman, James Beard Award-winning chef/owner Barbuto (NYC), Waxman’s (San Francisco), Adelle’s (Nashville), and Jam’s (NYC)
As we approach March 13, we’re asking friends and colleagues of Michael’s to share their feelings about what Genuine means to them, and we’re asking you to do the same by sharing your favorite genuine dishes of all time on Instagram and tagging #MGFD10. We will regram them on @michaelsgenuine. It’s all about sharing the love. As we archive dive here and pull some favorites from our opening menus to share at the restaurant in the coming weeks, do the same on your feed as we will on ours.
Reminder we will be closed for dinner (open for lunch until 3pm!) at Michael’s Genuine® Food & Drink on Thursday, February 23 as we welcome Jonathan and Marc Vetri for a sold out dinner to celebrate 10 Genuine Years with Chef Michael. If you’re not attending this or another South Beach Wine & Food Festival festivity, our restaurants in the hood and outside it will be open including Harry’s Pizzeria (Miami Design District and Coconut Grove), Fi’lia by Michael Schwartz (Brickell), and Cypress Tavern (Miami Design District). Ella Pop Café (Miami Design District) until 7pm.
Former TGHG special opps chef and MGFD Grand Cayman Chef de Cuisine Thomas Tennant prepping cucumbers in the QUntum of the Seas MGP galley, 2014.
Chile Chicken Wings with creamy cucumbers.
TGHG executive chef Bradley Herron on the Tomato Bread Soup
The colors of the pickle rainbow.