An All American Summer at Michael’s Genuine® Begins with Burgers & Brats for Fourth of July Week & Miami Spice

Lychees arrived and mangos are beginning to hit now, but the true sign of summer is when monster calabaza of all shapes, sizes and coats of paint roll in, a jaunty color guard roll for Michael’s Genuine ingredient wall.  Well, they’re here, and so are two opportunities to take advantage of the season at our flagship: Fourth of July Week specials and Miami Spice.

Jaunty alright.

Burgers & Brats for Fourth of July Week — From Monday, July 2 to Sunday, July 8 for lunch and dinner only, Chef de Cuisine Tim Piazza is bringing back his cheeseburger of 2017 National Burger Month fame and adding a dog companion.  The All American Double Cheeseburger includes 2, 4oz patties, American cheese, bacon, shredded lettuce, sliced tomato and pickles on a Martin’s potato roll for $22.  In the dog department we have Bratwurst with sauerkraut and mustard on a Martin’s potato bun for $16 with choice or fries or greens.  At dinner, it’s plated with grilled sourdough.  We fancy.

Miami Spice — From August 1 to September 30, enjoy weekly-changing 3-course prix fixe menus. MGFD will offer lunch for $23 Monday through Thursday and dinner for $39 Sunday through Thursday, including supplements from our regular menu at special prices for those who partake in this annual city-driven restaurant promotion. Highlights include Crispy Okra with pimento cheese, Steak Salad with kimchi, butter lettuce and peanuts, and Marinated Cherry Tartine with roasted shallot, fresh ricotta and thyme. For lunch, it’s really just about the return of the Falafel Wrap. Having gone down the Instagram rabbit hole to no avail, we take solace in beholding her soon once again for all the world to see and enjoy.

 

Currybest | Buck’s Beer Garden & Bonfire, Take One, in Pictures

Did you know that currywurst isn’t a type of German sausage made with curry, but rather a perfectly grilled brat served with a heaping squeeze of curry ketchup and sprinkle of curry powder?  This was one of my revelations under the full moon last night at Buck’s Beer Garden & Bonfire’s inaugural event, where we played sponge for all things German thanks to guidance from helpful countrymen (that’s you, Frank!)  The right amount of sauce is also when you think it’s too much.  You’ll use every bit of it until the last bite of linked meat in crusty roll is gone.  The story dates back to 1949 Berlin when Herta Heuwer obtained ketchup (or possibly Worcestershire sauce) and curry powder from British soldiers in Germany.  She mixed these ingredients with other spices and poured it over grilled pork sausage and currywurst was born!  Street food in Germany was never the same again!  We can’t wait for our next food history lesson, or pick up game of ping pong on March 19, our second and last event of the month.  You won’t want for sauce, Wynwood brews to your heart’s content, nor ping pong balls! And don’t forget to try the Schwenkbraten, a delicious cut of pork (neck) bathed in paprika-oregano’d onions, served with a side of cabbage. It was a knockout, and cooked to perfection on the Schwenker grill.  Click here for last night in pictures. Prost!