Miami Design District x Genuine Summer Series | 3 Months, 3 Events, 3 Genuine Ways to Play in Palm Court

MDD palm court night

Friday Night Lights: Palm Court shines with three special events that will have you warming up to the season.

Welcome to our celebration of summer in the neighborhood.  The Miami Design District and Chef Michael Schwartz present a Genuine Summer Series, welcoming an exciting line up of events to Palm Court with food from Michael’s Genuine Food & Drink, presented by Lynx Grills and Wines of Germany.  Tickets are now available to all events, including discounted bundle of three, at the links below:

Season Pass [PURCHASE] 
A bundled package for all three events at a discounted price of $200 ( 15% off regular price).  Guests who purchase this ticket will automatically be added to each event guest list for check-in at the door.

WOG_SummerofRiesling_LogoSundown Grillout [PURCHASE]
Friday, June 10  from  6-9pm 
$85, plus tax and gratuity
– An outdoor feast off the grill in Palm Court featuring pairings by the Wines of Germany to highlight one of our favorite annual rituals… Summer of Riesling!
– Guests will enjoy a cocktail hour with passed bites and sekt Riesling, followed by a 3-course seated dinner at farm-style tables under the palms.
– Chefs will put the meal out from cooking stations including rotisserie grills, asado flattop and pizza oven.
– Live music from Marcus Grant “Mutes & Roots” Jazz Trio.

PASSED HORS D’OEUVRES

– ricotta crostini – apricot thyme jam
– crispy shortrib – romesco, duchilly hazelnuts
– slow roasted pork pizza – fig, grilled onion, fontina, arugula
– wood-grilled florida shrimp – dill aioli
– local fish ceviche
– classic deviled eggs

2014 Blue Fish Original Dry Riesling, Pfalz

FIRST
Florida Mangos
torn herbs, bean sprouts, peanuts, nuoc cham vinaigrette, fried onions

2013 Fritz Haag Brauneberger Riesling Kabinett, Mosel

SECOND, served family style
Rotisserie Leg of Lamb
new potatoes, preserved meyer lemon, salsa verde, watercress
and served with merguez lamb sausage, pickled red onions, cucumbers, yogurt

2012 August Kesseler “N” Pinot Noir, Rheingau

DESSERT
Grilled Peaches
crème fraiche, florida honey, pistachios, thyme

NV Dr. L Sparkling Riesling, Mosel

OMG! LOGOOMG! Picnic & a Movie [PURCHASE]
Friday, July 8 from 6-9pm
$65, plus tax
– A next level outdoor dining and screening experience in the Miami Design District by the folks who brought you OMG! Dinner and a Movie, O Cinema and Michael’s Genuine Food & Drink
– 3 MGFD food stations serving housemade pita bread with hummus, marinated vegetables, Israeli salad and tabouleh; kefte sandwiches with yogurt sauce and cilantro on a potato bun; and chicken & grilled vegetable kebabs with parsley sauce and pickled onions
– Packaged movie snack of Israeli-Spiced Popcorn to satisfy your sweet and salty theater cravings
– Beverage concession with MGFD special bottled cocktail, rosé, beer, water
– Movie beginning at sundown

Genuine Beer Court [PURCHASE]
Friday, August 12 from 6-9pm
$55, plus tax
– Our favorite local breweries pour brews befitting the season at the first ever beer court in the Miami Design District
– 3 MGFD food stations including sausage & onion hoagie with dijon mustard & sauerkraut; broccoli rabe pizza with chiles & garlic; mini burgers with secret sauce, shredded lettuce, extra cheese!
– Housemade chex mix
– Lawn games and giveaways

All menus are subject to change.

[Chef at Home] Schwartz’s Summer Grilling Tips & Recipes for the Grate Outdoors

As Memorial Day weekend approaches, America’s backyard grill masters are looking ways to impress their guests with their favorite go-to meals off the grill.  This summer, Michael is teaming up with Lynx Grills to bring you his essential grilling tips and recipes, many of which can be found in MICHAEL’S GENUINE FOOD: Down-to-Earth Cooking for People Who Love to Eat (Clarkson Potter.)

ChefsParty-33

“Grilling is one of my favorite ways to cook,” says Chef. “You’re only as good as your ingredients and in this case, it’s a great grill!”

Here we offer his cookbook’s cover recipe, Grilled Skirt Steak with shaved fennel, orange, and green olive tapenade (pgs. 93-94.)  During the summer, steak and potatoes won’t always cut it.  This main course salad is hearty without being heavy and contains all of the elements of a balanced meal—meat, starch, and vegetables. Grilled beef, crisp fennel, chewy fregola, and bright oranges are finished with a drizzle of briny green olive tapenade in this Mediterranean-inspired skirt steak salad.   It’s colorful, light and refreshing, everything you want to see on our plate during these long, hot days.

“Varying texture and temperature play a powerful role in the makeup of this dish, adding a whole other dimension,” Michael explains. “I’m a believer that opposites do attract; hot and cold—the grilled meaty steak and the cool crunchy salad— play off each other.”

135_Skirt Steak Salad_00038

Some other ideas from Chef before hitting the grates?  Give meat an extra layer of flavor by tossing damp woody herbs like thyme and rosemary directly onto the fire; this will lend a distinctive earthy essence (Thyme-smoked Four-Inch Porterhouse Steak (pgs.168-169)  Fish love the grill, too.  Salmon steaks are the perfect cut of fish for grilling as they are shaped sort of like a horseshoe and have the bone left in the center. They’re really thick and meaty, and don’t stick to the grill like fillets, which makes them ideal for grilling. Grilled Wild Salmon Steak with fennel hash and sweet onion sauce (pgs. 132-133)  Mark your salad! Try to buy your lettuce in whole heads and grill it to impart a great flavor and texture to salads. Make sure you cut thick enough on the vein so it holds together. Drizzle liberally with olive oil and season, then use tongs to mark each size of your “steaks”. It’s usually less expensive and fresher than bagged lettuce and you can choose the kinds you’d like, from radicchio to romaine. Dress as you like. I shave big slices of Pecorino on mine.

Grilled Skirt Steak with Shaved Fennel, Orange, and Green Olive Tapenade

Serves 4 as a main dish, or 6 as a starter

4 8-ounce skirt steaks
2 tablespoons chili powder
Kosher salt and freshly ground black pepper
½ cup fregola
½ large red onion, sliced 1/4 inch thick
1 fennel bulb, top removed, halved, cored, and thinly sliced
8 radishes, ends trimmed, thinly sliced
½ pound arugula
Juice of ½ lemon
¼ cup extra-virgin olive oil
3 navel oranges, peeled and sliced into ¼ inch rounds
½ cup Green Olive Tapenade (recipe follows)

Ingredient Note: fregola
Fregola, sometimes called Italian couscous, is a terrific addition to your pantry. It’s much more interesting than regular pasta and has a unique texture. The pasta dough is rubbed by hand to form little pellets, which are then toasted to give a distinctive nutty flavor. If hard pressed, you can use Israeli couscous, but there really is no substitute for fregola. It is worth getting your hands on. It also makes great risotto.

Lay the skirt steak flat on a baking sheet and season evenly on both sides with the chili powder, salt, and pepper. Set aside so the flavors can sink in a bit.

Bring a large pot of lightly salted water to a rapid boil over medium-high heat. Add the fregola and stir with a wooden spoon. Cook the pasta for 15 minutes until the pellets are al dente. Drain and cool.

Preheat an outdoor grill or a grill pan to medium-high heat. Rub the grill with oil to prevent sticking. Grill the onion slices for 2 minutes, turning often, until charred on both sides. Remove them from the grill and set aside.

Lay the steaks on the grill and cook, turning with tongs from time to time, to sear well on all sides; this takes about 8 minutes total for medium-rare. Transfer the steaks to a cutting board and let rest for 2 or 3 minutes to allow the juices to recirculate.
In the meantime, make the salad. In a large mixing bowl, combine the fregola, grilled onion, fennel, radishes, arugula, lemon juice, and olive oil. Toss to combine; season with salt and pepper.

To serve, divide the salad among 4 or 6 plates. Arrange 4 or 5 slices of orange on top of each plate. Cut each skirt steak into 3 equal pieces, then turn each piece sideways and cut into thin slices against the grain, ensuring tenderness. Shingle the sliced meat on top of the salad. Spoon some of the tapenade on top and serve immediately.

Green Olive Tapenade

Makes about 1 cup

2 cups pitted green olives, such as Picholine
4 salted anchovy fillets, rinsed
2 garlic cloves, coarsely chopped
1 teaspoon finely ground black pepper
½ cup extra-virgin olive oil

Put all the ingredients in a food processor and pulse 3 or 4 times. Scrape down the sides of the processor and pulse 2 more times; the tapenade should be coarsely chopped. It will keep covered in the refrigerator for up to 2 weeks.

How to House Party Like a Chef (& other occupational hazards we’re totally ok with)

And in the morning, there are eggs.  Not an omelet, limp, spongy corners folded in uniform butter yellow.  No, no.  Tom makes you eggs purgatory, a constellation of color leaping from stained baking dish, bringing the life back in pools of spicy tomato sauce and dunks of crusty, toasted bread.  It’s the perfect hangover breakfast and how to keep the party going when you’re a chef.

Such was the timeline when the Schwartz family opened up their home to chefs visiting for the 15th annual South Beach Wine & Food Festival for a good old fashioned house party Thursday night.  Just a bunch of friends who came to the table to make some delicious food and good vibes.  Here’s what we learned for the next time you entertain at home, taking a page from Michael Schwartz Events (Lindsay killing it again!)

ChefsParty-31

Grillmaster Schwartz, with his Lynx rig.

+  Always be ready for surprises. If you’ve got a menu that takes some time, have something out for guests when they arrive. Lucky for us, our guests came with good surprises, too.  Izzy’s Jamie DeRosa showed up with a bucket of Island Creek Oysters with champagne mignonette, quickly jumping behind Michael’s kitchen island to shuck with chef William Crandall. Classy.

+ Be present.  The best thing about entertaining is being with your guests so do as much prep ahead of time as you can and delegate.  It usually takes a village, and teamwork is key to ensuring everyone has a good time.

+ Create a flow. On Thursday, we had several stations spread out over the footprint of the house, each offering something a little different so that any variations in fire time went unnoticed.  From the Lynx Grill, Harry’s Pizzeria’s agrodolce chicken wings with rosemary crema sizzled and caramelized into the sticky but not too messy finger food every party needs.  El Mago de Las Fritas brought the magic box and cranked out classic burgers and the new kid on the block – “confundida” – one that is confused it’s a Cuban sandwich, topped with the Cuban-style pulled pork, sangria-cured ham, Swiss cheese, dill pickles, papitas, and mustard on a medianoche garlic-buttered bun. Taquiza Miami’s Steve Santana and Washington Charles brought their A game and A team (Saltz!) to serve octopus al pastor and wood grilled hanger steak with chive flowers and radish, both on special pink peppercorn masa tortillas.  Chef Bradley nailed a perfect falafel sandwich with hummus, baba ghanoush, and Israeli salad all stuffed into a warm pita and topped with tahina, pickled red onions and habanero “assburn” hot sauce, if you’re doing it right.

+ Pour fast and smile!  Running out of drinks is no fun for guests or host.  To keep the beverages flowing, simple is usually best.   Eric Larkee decided on a Gin & Tonic bar but rather than corralling a wide range of Gins to represent the range of historical styles, classic producers and cool smaller micro producers (you know he wanted to!), he exercised restraint.  He picked one solid Gin, Plymouth, to headline the party. Thank you Pernod Ricard, for only the best.

+ Just chill.  For the bar, Larkee went with Fever Tree, Q Tonic and Jack Rudy’s tonic syrup (which requires soda water), all with wonderful flavor and great dryness. But the key is serving them chilled.  “Heck, if you can, chill the Gin too,” he adds. “This is a drink that is better the colder it is and when you’re at a party, walking around especially indoors and out, the drink is going to heat up in your hand a little faster than normal. So you can’t really start cold enough.”

+ Keep it fun, not too serious.  Larkee’s finishing touch was the garnish selection, where there’s room to play without getting silly.  To step it up past the slice of lime, he chose a selection to accentuate some of the more subtle fruit and botanic flavors in the Gin. So: lemon, limes, red grapefruit, strawberry, cucumber, pear, rosemary, basil, thyme, mint, cilantro, cinnamon stick, cracked black pepper.

+ Be genuine.  The most important tip of them all.  Do what you know and be who you are. This not only makes for a simpatico crowd, but an executable set up.  Don’t try to do anything out of your comfort zone. There is time for R&D, but this isn’t it!  Give the people what they want.

Huge thank you to Giovanny Gutierrez of Chat Chow TV for helping us document the evening.   Until next year!