[Recipe] Vidalia Onion Marmalade is Sweet on the Cypress Burger at Michael’s Genuine® Food & Drink

Genuine Burger Month continues its weekly special burger rotation May 8-14 with a true keeper, the Cypress Burger.  The meat is ground chuck 75% fat, 25% lean, with dry-aged beef trimmings that build deep umami flavor in the patty.  What’s stunning about the burger isn’t necessarily that the blend is particularly ingenious, rather how the few special elements it is built on come together to create magic when they’re enjoyed in unison.  The Cypress Burger is so much more than the sum of its parts: cheddar-like Jasper Hill Landaff raw cow’s milk cheese and the Vidalia onion marmalade that it smothers, jacked up on the best caramelizing onions we know.  No added sugar necessary!

Due to the Vidalia Onion Act of 1986, Vidalia is a Trademarked name and an onion can only be called a Vidalia if it’s grown in one of the 20 Georgia counties designated in the act.

The original sweet onion has been cultivated by grower artisans for more than 80 years, a discovery of Great Depression era farmers who were trying to find a new cash crop suitable for Georgia soil.  Vidalia onions became the Official State Vegetable of Georgia in 1990 and get their sweet flavor through the perfect combination of mild winters and low sulfur soil, the unique terroir surrounding Vidalia, Georgia.  It’s only available from April until August, making it a special nearby summer crop when it’s slim pickings down here in the South Florida fields and tropical fruit trees are at their peak.  Over 80,000 Vidalia onion seedlings are hand-planted per acre translating into about 5 million 40-lb. boxes sent out across the country and into Canada each year.

Enjoy the Cypress Burger’s unique combination of specialty ingredients next week at lunch and dinner, between a hard roll bun skewered with a cornichon.  You may find it hard not to sit in admiration like its butter lettuce and sliced heirloom tomato do to the side.  Ok, maybe not that hard!  Follow along at #mgfdburger #genuineburgermonth and #onlyvidalia.

Deeply delicious onion marmalade fresh from the range chills out in the walk-in cooler.

Vidalia Onion Marmalade

Built on the recipe for caramelized onions that form the base of the dip for Thick Cut Potato Chips and decorate Chicken Liver Crostini at Michael’s Genuine Food & Drink, this condiment has many applications beyond a burger topping.  But we challenge you to find one more epic!

Makes 1 quart

2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
2 Vidalia onions (about 1 1/2 pounds), thinly sliced
Kosher salt and freshly ground black pepper to taste
1/2 cup red wine vinegar

Place a large skillet over medium heat and add the oil and butter. When the butter has melted, add the onions along with salt and pepper. Stir occasionally and cook until the onions are deeply golden brown and caramelized, roughly 20 minutes. Watch carefully so as not to allow the onions to burn. Add the red wine vinegar and stir to deglaze until the liquid cooks off, about 3 more minutes. Set aside and let cool.

Now Live at the All New michaelschwartzevents.com, Genuine Food & Hospitality for Memorable Occasions

Our new full service events company offers catering and private parties, from planning and menus, to decor and staffing at michaelschwartzevents.com.

Rise and shine! It’s time to meet michaelschwartzevents.com, an optimized platform for Michael’s new catering company Michael Schwartz Events!  MSE’s new suite of menus and full-service event packages is showcased in an immersive portfolio website that launches today at michaelschwartzevents.com.  Enjoy an enhanced, user-friendly pre-event experience with easy access to sample menus, galleries, party ideas with specialty activations like BBQ Pit Smoker and Mobile Wood Oven, event design ideas and quotes to meet your needs.  From birthday parties to corporate functions, Michael Schwartz Events offers in-restaurant or off-site events from the beloved South Florida restaurateur and James Beard Award-winning chef, delivering an experience of genuine food and hospitality for memorable occasions (especially ones Michael’s cooking at himself!)

“Entertaining should be simple and easily executed, but not at the expense of quality or thoughtfulness! Michael Schwartz Events celebrates that foundation,” says Michael. “Looking at how we want to grow The Genuine Hospitality Group, opening up more access to the genuine food and hospitality our guests enjoy while dining with us makes catering a priority. We’re building on what we do inside the restaurants for larger gatherings, facilitating more opportunities to craft something special outside them and leveraging a network of resources to be nimble and creative in our approach. No request is too tall!”

The company’s customizable menus include Action Stations, multi-course Lunch, Dinner and Brunch plated family-style or individually, Passed Hors d’Oeuvres, Dessert, Corporate, Beverage, BBQ Party, Pizza Party, and Supplements including luxury raw bar items and Champagne. The Mobile Wood Oven travels with a team of chefs to pop up everything from quick-fired pizza parties, to Michael Schwartz specialities like roasted seasonal vegetables and whole local fish. This stunning showpiece in your party footprint delights guests with genuine food made right before their eyes. Intoxicating slow roasted meats are made easy with the correct lead time so the BBQ Pit Smoker can roll up with ribs, brisket and more ready to go with a menu of backyard favorites including passed appetizers and stations of salads, sides and desserts. Cypress Tavern, while no longer open for regular business, is available until July 31, 3017 to be booked for the intimate, special affairs it does best!

For sample catering menus, The Genuine Hospitality Group restaurant portfolio menus with private party and buyout specifications, and to request a quote visit michaelschwartzevents.com and follow current events in action on Instagram @michaelschwartzevents and #michaelschwartzevents.

Spring Field Report in Pictures | Little Haiti Community Garden, Teena’s Pride Farm & Bee Heaven Farm

Chef in the heirloom tomato (and squash, celery, beets, carrots, onions, broccoli rabe, salad mix) fields with Teena’s Pride owner/farmer Michael Borek.

Friday was a great day, one of those that begin with a specific goal in mind and end netting so many more valuable takeaways.  In anticipation of Fi’lia’s LA opening, we’re producing a video to capture Genuine Culture as a tool to educate our teams at The Genuine Hospitality Group on who we are, what we do and the reasons why.  Michael and I visited three farms as they began to wrap South Florida’s main growing season to document how we source product, an important component of the genuine way.  While footage of strolls through Homestead tomato field tractor lanes and Little Haiti urban farm footpaths materialized in the lens, ideas were generated between Chef and a handful of our farmers as they discovered new opportunities for collaboration and tasted ingredients in the field.

Curiosity scared the crows.  We also found a small prop airplane in Borek’s new warehouse facility.

Enjoy the day in photos laced with informative captions below as we digest new opportunities through the genuine chef network.  Will Michael Borek identify a great Roma tomato to cultivate at Teena’s Pride for Harry’s Pizzeria®?  What about the Upland cress Little Haiti Community Garden’s Gary Feinberg is growing?  How could it be expressed on the menu at Michael’s Genuine® Food & Drink?  Margie Pikarsky’s heirloom peppers are beautiful to behold, as Chef recalls the “seasoning pepper” related to the Scotch Bonnet — all the flavor without the punishing heat — from our days in Grand Cayman.  Is she growing something similar, and should we shave it raw on the daily focaccia at Ella?  Let us know what you would like to see in our restaurants!

Throwing Back a Milestone 10 Year Celebration | Classic Dishes Hit MGFD’s Menus Thursday & We All Toast a Longer, Food-Inclusive Genuine Happy Hour Next Week

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A cleaner, mobile-optimized michaelsgenuine.com will greet you on Thursday.

mg_mgfd10-presenter_happy-hoursSince Chef’s flagship, Michael’s Genuine® Food & Drink, first opened in Miami’s Design District on March 13, 2007, locals and tourists alike have come to embrace and crave its refreshing combination of laid-back, bistro atmosphere and straightforward food emphasizing fresh, local ingredients. 10 years later, it’s time to celebrate what Michael Schwartz does best.

Enjoy a taste of Genuine’s beginning as we highlight classic dishes from the 2007 opening menu this Thursday, March 9 until anniversary day on Monday, March 13, and for the first time, beginning Tuesday, March 14, the restaurant launches a food-friendly Genuine Happy Hour, doubling its length to three hours on weekdays from 4:30-7:30pm at the Bar and adding 1/2 off oysters and snacks to complement 1/2 off cocktails, wine and beer.  The celebration would not be complete without a Genuine precedent that throws back to what this restaurant is really all about — gathering good company around good vibes and thoughtfully-made food and drink. They just go hand in hand.

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One of Michael’s most requested throwback dishes of all time looking stunning in Chef’s Michael’s Genuine Food cookbook and on your table soon (photo credit Ben Fink Photography.)

For the throwback, look for these dishes that put fresh, simple, pure cuisine on the map at lunch and dinner, including:

Chicken Liver Crostini with caramelized onions
Pulled Pork Sandwich with pickled red onion, creamy cucumbers & parsley sauce
Butter Lettuce with orange, hazelnuts, avocado & shallot-hazelnut vinaigrette
Rock Shrimp & Chorizo Pizza with escarole & toasted garlic
Rigatoni with Short Rib Sugo, homemade ricotta & lemon zest
Chile Chicken Wings with creamy cucumbers
Curried Duck Confit with mashed cauliflower & pear-raisin chutney
Wood Roasted Onion stuffed with ground lamb & apricots
Crispy Beef Cheeks with whipped celeriac, celery salad & chocolate reduction
Slow Roasted Pork Shoulder with Anson Mills grits, pickled onions, parsley sauce
Indian Style Braised Lamb Shank with perfumed basmati rice & braised greens

“When you put everything into something and your family and staff depends on you to make it work, it’s an incredible responsibility,” reflects Schwartz. “We have always cooked the food we want to eat and embraced the freedom in that even though it hasn’t been easy. We have so much to be thankful for, especially our guests who have stood by us for so long and believed in our passion for putting better product on the plate. I’ve always said the secret to good food is… good food. And that’s what Genuine is all about.”

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Subject to change. Prices listed are 1/2 off regular menu.

mgfd-new-afternoon-sections_bigIn addition to rolling out the all new Genuine Happy Hour, the restaurant’s afternoon menu will continue to be served from 3-5:30p.m., more robust than ever with two sandwiches, two pizzas and a variety of other vegetable, meat and fish dishes, as well as the full raw bar.

Michael’s Genuine has been the recipient of coveted superlatives over the years, including 10 Best New Restaurants from The New York Times, Best Restaurant and Best Chef Miami New Times, Trip Advisor’s Award of Excellence, Eater’s Top 38 Restaurants in America, Best Burgers in America The Daily Meal, and much more. The early success of the restaurant catapulted Chef Schwartz on the national stage garnering the attention of the James Beard Foundation who in 2010 awarded him Best Chef South. His cookbook, Michael’s Genuine Food: Down-to-Earth Cooking for People who Love to Eat (Clarkson Potter) was released in 2011, a volume meant to be on the kitchen counter not the shelf, full of recipes including his famous addictive snacks, favorite pizzas and colorful salads, and even the restaurant’s signature Whole Roasted Chicken – a love letter to the greatest hits from his menu to bring genuine cooking home.

Guests may reserve a table by calling 305.573.5550 or emailing reservations@michaelsgenuine.com. The classic dishes will be noted on the restaurant’s menus in bold and available a la carte during the throwback celebration from Thursday, March 9 to Monday, March 13. Join the anniversary online by sharing favorite dishes and memories on Instagram and tagging #MGFD10.  @michaelsgenuine will regram selections as part of the ongoing festivities. Michael’s Genuine is open seven days a week, with Lunch Monday through Saturday 11:30 a.m. to 3 p.m.; Afternoon Monday through Saturday 3 p.m. to 5:30 p.m.; Dinner Monday through Thursday 5:30 p.m. to 11 p.m., Friday & Saturday 5:30 p.m. to midnight, and Sunday 5:30 p.m. to 10 p.m.; and Brunch Sunday 11 a.m. to 3 p.m. Genuine Happy Hour is Monday through Friday, 4:30-7:30 p.m. featuring ½ off oysters, snacks, cocktails, wine and beer at the Bar and Bar Room. Visit the all new michaelsgenuine.com beginning Thursday, March 9 for more information and menus.

Genuine Grams | Share Your Favorite Memories & Dishes with #MGFD10

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 Harry's in 2012.

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.

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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.