Mother’s Day at Fi’lia | Mom’s Got More than Just a Pizza with Her Name on It

Mother’s Day calls for making things a little more special than your average Sunday.  The bar is high!  Fi’lia by Michael Schwartz takes this to the heart Sunday, May 14 with a supplemental menu of a la carte dishes fit for a queen and her party, available during breakfast and lunch.

So, what’s our move?  How about toasting with Emilia, a bewitching cocktail of Solerno blood orange liqueur, Mancino Chinato, blood orange juice, Dimmi and Prosecco, packing as vibrant a punch as it does color. Perfectly forked stacks of Wood Grilled Peaches, whipped ricotta, pistachio pesto and peppery arugula need follow.  Then Mom’s Pizza would hit the table to share, spring’s swan song in bechamel, fava beans, morels, mint, onion, pecorino and Calabrian chiles.  The combination is almost too much for one mind’s eye to contemplate.  But to be bewitched by Plum and Brandy Custard Brulée?  That’s the Mother’s Day dreams are made of. Reserve now by calling 305.912.1729 or emailing filiareservations@slshotels.com.

Wood Grilled Peaches with whipped ricotta, pistachio pesto, arugula

 

Easy Like Saturday Morning | An Eggcellent Cypress Tavern Brunch Update

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Great view, clockwise from 11am: Breakfast Sandwich, Short Rib Benedict, Lobster Frittata, and Rio Gold.  All dishes captured beautifully by GM Nicole Kelly.

Crispy, bright-yolked eggs and toasty treats laced with butter.  That’s what brunch is all about, and Cypress Tavern Chef de Cuisine Max Makowski is introducing a new set of dishes to make a proper Weekender of all of us.

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Crépinette.

“At Cypress, it’s about the classics as a point of reference — which for me as a cook is great and also approachable to our guests,” he explains. “From there we re-tool an element or two.  The Short Rib Benedict is a perfect example of this.  Béarnaise with meat.  It just makes sense.”

Wood Grilled Shrimp

Wood Grilled Shrimp.

Max also added Wood Grilled Shrimp with preserved lemon, Calabrian chilies and brown butter.  These are head-on and full of juice.

“For me, you can put that on a table and share it with people; it’s in that spirit,” says Max. “They’re easy to grab and eat.”

In the end brunch is all about the eggs. People are always asking for a Basic Breakfast, which we like too, so Max added two eggs any style, with thick cut bacon and crispy potatoes snowy with pecorino and some Zak the Baker bread marked on the wood grill.  And it doesn’t stop there.

Grilled Hanger Steak

Grilled Hanger Steak

“If I had to pick a way, I’d say poached is most essential for brunch,” Max adds.  “It’s no longer just an egg.  The thinking here is something like the Bucatini Carbonara, which has been on the brunch menu since we opened last year.  Instead of the traditional way, we add a poached egg on top so that the yolk mixes with what’s on the plate. This sauces it at the table, at the hand of the guest.”

Beet Salad

Beet Salad.

The fried egg on the Grilled Hanger Steak acts in much the same way.  The juice from the meat drips into the rösti it sits on — think the ultimate hash brown made with shaved potatoes sizzled in clarified butter until crispy on the outside, creamy on the inside.  This is something a little different, a traditional Swiss preparation that you don’t see all the time.  It all combines with the yolk when the egg is cut.  Like French Onion Soup, this dish tows the lunch end of the brunch line, so those whose alarms aren’t set on Saturday and Sunday aren’t left hanging upon a 1 or 2pm arrival.

All these goodies are live tomorrow, so pull up a chair, tap into a stream of Endless Bloody Marys or Mimosas, and Weekend like a pro!

[VIDEO] You’ve Got a Weekend Brunch at Cypress Tavern

We were itching for our first brunch at Cypress Tavern the moment we decided to go for it on both Saturday and Sunday.  Getting the restaurant off the ground was fast and furious so dinner naturally was a priority for training.  With the chefs working double time on menus and getting ready for service, brunch came together in as organized a way as on-the-fly can get thanks to technology and a good deal of old fashioned face time.   With menus set and plenty of feedback from the team thanks to patient chefs (more eggs please? more… everything, please?), we knew it was going to be good, but what would it taste and look like?  We decided to make a video at this past Saturday’s first service to find out.

Big thank you to Gio Gutierrez for shooting our footage, always there to jump in when his technology skills are needed.  We hope you enjoy this first taste of what is going down during brunch at Cypress Tavern.

IMG_8632 (1)On the weekends, 18 Savory ($8-22) plates escalating in size offer guests flexibility to craft their brunch experience, whether it’s starting with oysters and the Lobster Omelet with fine herbs (15), or Bibb Lettuce Salad with heirloom tomato, radish, black olive, and creamy Meyer lemon dressing (8) and Eggs en Cocotte with spicy tomato, chickpeas, cilantro, scallion and grilled sourdough (14). Today’s Rotisserie (18) features a special spit-roasted protein, like lamb shoulder, served with roasted potatoes and Meyer lemon salsa verde. Extras (8) including thrice-cooked fries, breakfast sausage and wood grilled asparagus are there when you need them. Seven Sweet ($8-19) dishes delicately touch on all the brunch sweet spots like French Toast with fig compote, pistachio, and crème fraîche (12) and Buttermilk Pancakes with smoked Maldon salt, whipped butter and maple syrup (11). The Chocolate Pot de Crème is a silken stunner, served with toasty, sugared brioche cubes (12).

For dinner menu, full bar offerings including special cocktails for both Dinner and Brunch, and to make a reservation, please visit cypresstavern.com.  Cypress Tavern is located at 3620 NE 2nd Avenue in Miami’s Design District and welcomes walk-ins but encourages reservations at reservations@cypresstavern.com and 305.520.5197. Hours of operation are Dinner Tuesday through Thursday from 6-11 p.m., Friday and Saturday until 12 a.m., and Sunday until 10 p.m, and Brunch Saturday and Sunday from 11 a.m. – 3 p.m. Closed Monday. $5 Design District Valet is available, as well as street parking in the city lot in between 37th and 38th street.

[UPDATED] FOOD DAY 2012: Chickens & Eggs, Students & Seedlings, Farmers & Chefs, and a Genuine Team

Update: After the questions, answers, seeds, seedlings, water trips, duck eggs, chicken eggs, and quiche with the fourth and fifth graders at Phillis Wheatley Elementary over the last three days, here are your pics from Planting Day and Food Day. The Edible School Garden is gorgeous thanks to the kids and our amazing group of volunteers who came out yesterday, special thanks to Melisa Phifer farm director Earth N Us who kept all our seedlings in a row! And to Keith for organizing so much on the kitchen and farm end for us! Today there was as much reaction to Brad’s zucchini and tomato quiche as questions and answers to Keith about chickens and eggs. We can’t wait for more Phillis Wheatley fun! Stay tuned for gardening lessons, a harvest, more cooking and a field trip to Earth N Us farm yet to come this school year.

Some of you might remember our farmer friend Dale from our #SoBeWFF farm-to-table brunch this past spring. Here, all his eggs in a basket, from quail to poulet to duck.

To me, the egg is a perfect creation. From meringue to tiramisu, meatballs to fried chicken, souffles to egg cream sodas (which isn’t even egg related, but I would argue that the the three little letters in the name make it somehow creamier). A fresh egg can make everything better.  Rice cake anyone??

When we heard about FOOD DAY 2012, which this year falls on Wednesday, October 24 and celebrates eating “real” food, I first thought of our Miami-Dade County Public Schools Chef Partnership school Phillis Wheatley Elementary in Overtown.  Immediately after, eggs.   What better way to celebrate healthy, affordable, and sustainable food, than with eggs, and better yet — an EGGstravaganza. (Would you like some cheese with your eggs? I do!)

Seedlings at Little River Garden ready for PLANTING DAY at Phillis Wheatley’s Edible School Garden

First, we would get to work re-plant the school garden, something we do each year by working with the school’s Science Coach, Kelley Garcia for 2012-13.  Enlisting head server and gardener for the Michael’s Genuine courtyard orchids and Harry’s Pizzeria herb gardens, Himnahtooyah, for his expertise, and the aways enthusiastic server Tara Kaiser for some extra helping hands, our in-house cook/neighborhood farmer/goat whisperer/produce forager Keith Kalmanowitcz,  stepped right up. to get seedlings from a few of our favorite local gardens and donated some of his own from Earth N Us farm to hold our third annual planting day on Tuesday, October 23.

Next, I immediately got to work on activities for the following day and called our local EGGspert (I’m finished, promise) farmer Dale Volkert of Lake Meadow Naturals in Ocoee, FL and asked if he would come down to help us with a presentation.  Unfortunately, the response I received from Dale was that he couldn’t make it, since it would fall during his rare but necessary annual vacation, but he went on to say…

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It’s Cayman Cookout Time! Shooting Genuine Cayman Today…

Shooting Michael's new show, Genuine Cayman, this morning in Camana Bay.

As we’ve shared here before, Genuine Cayman was greenlit late last year with support from Cayman Islands Department of Toursim and Camana Bay, the mixed use town center in which MGFD Grand Cayman is located.  We’re shooting our second and third episodes (after last summer’s pilot with farmer Patrick Panton) with our producer Emma Gladstone while on-island this week for the Cayman Cookout, the kickoff of Culinary Month. Continue reading