Bowled Over By Inspiration? For Chef Bradley Herron, It’s Right Under Your Nose.

Tuna Bowl, constructed.

Ever made a “garbage salad”?  The Genuine Hospitality Group’s Culinary Director Bradley Herron has.  Head scratch?  It’s not what you’re thinking.  Or maybe it is?

Perhaps you’ve had this moment, too, standing in front of a refrigerator looking for something good to eat and the landscape is bleak — a few lonely remains, a couple of scallions here and a half a lemon there, the bundle of parsley looking more like a bushel, and mismatched jars with innards haggard like the end of the DMV line.  It’s the look of resignation.  But this is not what everyone sees in what’s left on shelves or hidden in the pantry. If you’re Brad, you just need a stainless mixing bowl and boom! You are the envy of the office with special requests for lunch.

“Cleaning house.  It’s how we like to do things here over the course of a week, and it’s how the tuna bowl happened.” Brad explains to me on the line at Michael’s Genuine last Friday. “I saw this bag of wild rice sitting around waiting to die and thought about what we could make with it.  It starts with what you have, not always what you can order, and goes from there.  We can supplement with a few special things and make something really delicious. Cooking creatively is usually always about cooking smart.”

Vegetarian’s delight — Grain Bowl with sprouts, calabaza, radish, avocado, sambal

Lunch’s Tuna Bowl, and its Grain Bowl counterpart at dinner, snuck up on the menu over the past couple of weeks and have been a big hit at the office and in the dining room.  On Friday, fresh yellowfin came very finely chopped with seasonings including sambal, an Indonesian chile sauce we love for its intensity of flavor (mostly due to fish sauce).  The bowl is then constructed with a foundation of mixed grains including wild rice, red quinoa and farro onto which sliced cucumbers and radishes, nice looking hydroponic arugula, shaved white onions, bean sprouts and alfalfa, butter lettuce and a hulking half scoop of cubed avocado are packed. A favorite Vietnamese dressing, also fish sauce based, nuoc cham, is drizzled liberally.  Last week, the Tuna Bowl popped on Instagram with tail feathers of green and purple on display in baby fire sorrel.

“Yea, and it’ll have different things next week, too,” Brad continues.  “It’s a different way of looking at the recipe development process — maybe even backwards from the perspective of someone who is used to looking up recipes in a book and shopping for ingredients to conceive a menu.  But it makes for an efficient and creative kitchen, and there’s no reason why cross utilization shouldn’t apply to the home cook looking to eliminate waste and maximize flavor. Lots of cost savings, too.”

Teach a man to load the ingredient wall — left to right — from ripe, to ripening. This process brings back of house and front of house together to make the dining room stand for something (beautiful) and function properly for cooks in need of ingredients as the tickets come in.

What initially piqued my interested in Brad’s bowls was the idea of what makes for a good one. There is a formula, and it’s not how your corner “poke” shop does it DIY, a recipe for over doing it. Simplicity and restraint, sure, but really it’s about one thing — balance. At Michael’s Genuine it produces successful menus from the practicality and practice of cross utilization and is the essential notion all of our Genuine kitchens are built on. This is why the bowl canvas is so apt.  For our cooks, this idea informs the roadmap for every single dish.  It’s about the interplay of texture, color, flavor and temperature to create contrast and, if not thoughtfully considered, is what can make or break even a technically perfect one.

Look for more bowl variations to come, as well as what’s new for Miami Spice beginning August 1, posted daily @michaelsgenuine and where we now have a video of the tuna bowl assembly.

Bowls on fire at MGFD. What combo is up next?

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.

 

Summer Sizzles at Amara at Paraiso with New Happy Hour, Outdoor Bar & Miami Spice

Celebrate Miami’s most vibrant season with new ways to relax, enjoy and savor it on the waterfront all summer long at Amara.

Mezcal Colada puts the pineapple in the coconut and then some!

Happy Hour – Beginning Monday, July 2, the Amara bar and beach get even more welcoming with our first ever Happy Hour from 5:30-7:30pm Monday through Friday. Enjoy the best restaurant view in Miami for a little bit longer with Assistant GM Maria Pottage’s 4 new $10 classic cocktails with a tropical twist, half price oysters and snacks from Chef Michael Paley, $4 Cusqueña premium Peruvian lager beer and half price wines by the glass. Stand outs include poppable, craveable specialty, the infamous Yuca Cheese Puffs, as well as new Albondigas meatballs, White Ayocote Bean Spread with green garbanzo, chimi spice, lemon crème fraîche, seeded cracker, and rotating select oysters.  View full menu here.

Bartender Angelo, shaking things up.

Waterfront Bar – Gather by Biscayne Bay to eat, or simply sip on something refreshing. The Amara Beach’s new satellite bar offers a place for guests to order drinks outside, Friday and Saturday from 6pm – 12am.  Enjoy on its beachfront chairs or plush lounge area couches without having to dine in or wait for a reservation. Notable beverages being served include a selection of wine, beer and cocktails including Calm before the Coconut, Tulum Spritz, Pisco Punch, Dreaming of Oaxaca and Monkey Business. Happy hour is available on Friday with its specific cocktails and beverage offering until 7:30pm.

Arroz Verde is a South American twist on the familiar Korean rice dish — a delectable comfort food full of flavor and fun to mix at the table.

Charred Carrot & Avocado salad with goat cheese, cilantro toasted pumpkin seeds, one of Chef Paley’s appetizers, is a tasty Spice route with which to lead.

Miami Spice – Participating for the first time this August 1 – September 30, Amara is taking Miami’s restaurant week seriously (delicious) with new menu items in a weekly-changing $39 three-course prix fixe dinner menu. Served Sunday through Thursday, Paley’s most notably new dish out of the gate is the show-stopping Arroz Verde, a South American take on the Bim Bim Bop, cilantro rice served sizzling in a stone bowl with toppings to mix up like wood-grilled hen of the woods, earthy mushrooms, cubes of cucumber, shaved carrots, avocado, shaved jalapeño, pickled red onion, shredded kale, cascabel chile paste and creamy egg yolk.  Click here for the beginning menu.

All menus are subject to (welcomed!) change. For more information on summer activities including Fourth of July celebration, please visit our website and to stay on top of changing menu items, follow Amara at Paraiso on Instagram.

Keeping the Miami Spice Season Real with Subject to Change Menus at Michael’s Genuine® Food & Drink

At Michael’s Genuine, the city’s annual Miami Spice restaurant promotion is about doing it right, or not doing it at all.  It’s what we’ve come to expect Michael to harp on each summer as it approaches, and we’re glad he does.  The reminder serves a few purposes.  For the kitchen, it’s a call to action for the chefs — they better understand why we participate and have seasoned guide rails to kick off the process in the right way. The opportunity forces the kitchen to work within a formula that encourages critical thinking on everything from cross utilization of product to how to incorporate seasonal ingredients that are available and abundant. The objective is to offer guests a great value, something they want to eat that isn’t just a prix fixe thrown together from what’s on the menu already, and a reason to come back to try something new with weekly changes. Chef de Cuisine Tim Piazza and Pastry Chef MJ Garcia have heard the call loud and clear.

“It’s important we create a well-balanced offering, not phone it in,” Michael explains.  “We look closely at what makes the most sense to execute with the greatest benefit to our guests.  Sometimes having a structure like this can be a great tool for smart creativity.  If we do it right, Spice can be a platform to introduce new dishes to our regular menus.”

MGFD will offer Miami Spice Lunch ($23 – Monday-Thursday) and Dinner ($39 – Sunday through Thursday) including a choice of Appetizer, Entrée and Dessert from August 1 to September 30. In addition to the 3-courses included in Miami Spice, the restaurant will also run a selection of dishes from its regular menu as optional supplements at special prices. The Genuine Hospitality Group Beverage Manager and Sommelier Amanda Fraga will feature a cocktail for $10, with accessible wines highlighted from the wine list for convenience on the back of the Spice menu. Pricing is not inclusive of tax and gratuity, and menus will change regularly throughout the two months to fully embrace the program the genuine way.

Our initial menus are above, but when we go live Tuesday, August 1, they will be available and updated as weekly changes are made at michaelsgenuine.com.

Fi’lia Takes Over Miami Spice at Michael’s Genuine® Monday, August 29 — Sunday, September 4

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Michael’s decadent Crespelle, Italian crepes laced with tender short rib and baked with some of our favorite melting cheeses — taleggio and fontina.

MIA_Spice Fi'lia Dinner 2016After introducing guests to his new concept with events at Cypress Tavern and Harry’s Pizzeria®, Michael is opening the flagship doors in the Miami Design District to share a taste of what he’s been cooking and eating heading into the opening of Fi’lia by Michael Schwartz at SLS Brickell!

Guests of Michael’s Genuine® Food & Drink partaking in the restaurant’s Miami Spice dinner will experience a taste of Chef’s soon to debut Italian restaurant Fi’lia in a $39 3-course prix fixe beginning at 5:30 p.m. Monday August 29 to Sunday September 4, adding Friday and Saturday nights to the Miami Spice offering for that week.  In addition, the Michael’s Genuine bar will offer a Fi’lia specialty cocktail, Just Tell Me, featuring Casamigo Reposado, Campari, and Dimmi Liquore di Milano for $11. Prices exclude tax and gratuity. Our a la carte dinner menu will also be available. To book a reservation call 305.573.5550 or email reservations@michaelsgenuine.com.

Just Tell Me is part of Fi'lia's bottled cocktail line up. Measured just right, and quick to serve -- just like we like it.

Just Tell Me is part of Fi’lia’s bottled cocktail line up. Measured just right, and quick to serve — just like we like it.

Opening in October at SLS Brickell, Fi’lia will showcase Schwartz’s fresh approach to Italian food, with handmade breads and pasta, and an emphasis on seasonal ingredients. Fi’lia will be open for breakfast, lunch and dinner and feature honest Italian food highlighting fresh ingredients from the hearth and the simplicity of handmade artisanal breads and pasta. A meal begins with a crusty loaf, presented with olive oil and oregano snipped at the table. Rustic pizzas from the wood oven showcase beautiful produce in season in special combinations. Caesar salad is tossed tableside in a shower of shaved parmigiano from a roaming cart, with the smell of toasted garlic croutons reminding you of how satisfying and memorable the classics can be. Cocktails are refreshingly uncomplicated, balancing a focused wine list that appeals to the knowledgeable diner of Brickell, celebrating Italian regional varietals and American wines with an old world sensibility. For more information, please visit slshotels.com/brickell.