Make a Fall Evening in the Miami Design District with Music & Michael’s Genuine®

Compliments to the chef.  And of the Miami Design District!  As we head into a new season here in South Florida, our menu at Michael’s Genuine® Food & Drink experiences a little more than daily changes.  Chef de Cuisine Tim Piazza is working in everything from Butternut and Delicata squash, to Honeycrisp apples and Brussels Sprouts and building new dishes around them.  With weekly complimentary concerts in Palm Court, now is the time to get a taste of autumn and make a night of it in the neighborhood.

The Miami Design District kicks off its Performance Series Presented by Knight Foundation this Friday, October 13 with Latin Grammy Nominated and Billboard Latin Music Award Winners, Il Volo.  MGFD gets in the spirit with Coco Loco  ($10) coconut water, rum, pineapple, housemade grenadine, lime and Luxardo, served out of its freshly tapped, green coconut.  Just look for the coconut-strewn bar in front of Ella, where you can also find a selection of wine, beer, water and yes, fresh coconut water, too.  See the schedule posted here, and look forward to a new act each week (Fridays, 6PM, Palm Court 140 NE 39th Street), with the Miami Symphony Orchestra back monthly.  Street, Palm Court Garage and Valet Parking available.   Here are how the leaves fall on the menu (new cocktails at the MGFD bar with Beverage Manager Amanda Fraga and desserts by pastry chef MJ Garcia will be covered in separate posts over the next week!):

Braised Rabbit Leg with roasted cipollini onion, bacon, mustard, whole wheat crepe

“The funny thing is, of course, we live in Miami so it still feels like summer outside but we want to feel the change despite that,” says Piazza.  “The goal is to create dishes that are full of all those ingredients and flavors we love this time of year, but that aren’t too rich or heavy handed.  This what we do best in a nutshell — balance.”

In that case, he’s struck it.  Wood Oven Roasted Sweet Potato becomes a salad with the addition of sprouted lentils, pretty tokyo turnips, peppery upland cress, and the nutty acid of tahini sauce.  A dusting of Aleppo chile gives it that zesty pop. We all look forward to apples turning up, and the pick of the grove for the chefs is the Honeycrisp for its perfect harmony of sweet and tart.  Piazza highlights its crunchy texture tossing it shaved with aromatic fennel in Apple & Fennel Salad, red onion, sunflower seeds, radish, quinoa, greens, goat cheese and mustard vinaigrette.  Luscious Skirt Steak hits refresh with celery, almonds, dates, horseradish crema and sherry.  Click here for a reservation or call 305.573.5550.

 

Michael Joins Chefs Ryan Hardy & Mike Anthony for an Intimate Dinner at New York City Wine & Food Festival

Three favorites, all at once. OMG!

Only bummer is we can’t all fly up for this.  Michael is pumped to reunite with esteemed chefs and friends Michael Anthony and Ryan Hardy for their first dinner all together on Thursday, October 12th from 7-10PM at Chef’s Club in NYC (275 Mulberry Street between Jersey and East Houston Streets).  The occasion is the New York City Wine & Food Festival, the country’s biggest food event of the year, aside from its sister on South Beach, of course!  This year the festivities run from October 12-15 celebrating 10 years, just like Michael’s Genuine® Food & Drink. We think this calls for a ridiculously delicious dinner that only these guys can throw down.  Be there when the magic happens to make the menu below. We think you’re seeing it here for the first time!  Grab your tickets here to join these talented, giving guys in the festival’s effort to raise $1 million to fight childhood hunger with charity partners Share Our Strength’s No Kid Hungry and Food Bank for New York City.

RECEPTION
Lamb Tartare on Rye Toast with fried capers, Calabrian chile & pecorino
Michael Schwartz

Hazelnut Frico & Quince Mostarda
Ryan Hardy

Smoked Trout and Pickled Onions
Michael Anthony

Roasted Tomato and Pickled Pepper Tartelettes
Michael Anthony

DINNER
Royal Red Shrimp Crudo with coconut milk, lime, Thai basil & puffed rice
Michael Schwartz

Open Ravioli of Beef and Carrots
Michael Anthony

Cider Roasted Suckling Pig with heirloom beans & crispy skin
Ryan Hardy

Chocolate Cremoso with toasted sourdough, hazelnut praline, olive oil & sea salt
Michael Schwartz

Whole Hog, Full Circle | Chef Matt Hinckley’s Fancy Meats Kickstarter Campaign is Live

Planting new seeds. The Schwartz family hosted a little homecoming BBQ in the spring with Matt. He brought goodies.

Matt back in the day in his happy place, the oven station at MGFD rocking a brunch tortilla.

The prolific marriage of inspiration and efficiency can’t be found in the vacuum of one dish alone.  It’s the full circle approach where sourcing is king that Michael lives by, and that produces the kind of menu that makes sense.  You know it because it defines Michael’s Genuine®.  This too speaks to nature of the talent that is drawn to work in our restaurant and comprise a team that will practice it every day.  A simple way to guarantee action, that this idea actually plays out, is by bringing ingredients in WHOLE… to work with everything, and in that, know where they were raised, how and by whom.  It’s a built in way to keep us honest and a tool for cultivating this culture in the kitchen both for veterans and newcomers.  Today we celebrate the whole big picture, which when we are lucky, extends to those who have moved on from the seed of Genuine to sew their own.  Like Chef Matt Hinckley.

Matt’s Orlando-based operation, Hinckley’s Fancy Meats is taking a next big step to completing its own circle.  He has secured approval by the Florida Dept of Agriculture and Consumer Services (FDACS) as a Retail Meat Market and is putting the systems in place to begin shipping his nose-to-tail, sustainably-sourced products — with a focus on charcuterie made with heritage hog breeds that are responsibly-raised on small farms in Florida — nationwide.  Click here to support his Kickstarter campaign, which went live this morning.  You have 29 more days to donate for one-of-a-kind opportunities like a Michael’s Genuine Trunk Show when Matt returns to the wood oven at Michael’s Genuine Food & Drink for one night only. Hinckley’s Fancy Meats will have a pop-up trunk show with a sneak peek at what you can expect in the mail. $100 guarantees you a reservation, a menu signed by the whole team, and a pound of Hinckley’s Fancy Bacon.  But what of that $7,500 or more pledge for a Caja China Superbowl Fiesta wherein he sources a sustainably-raised 60-70 lb. heritage breed pig from a small, independent Florida farm and roasts it whole for you and up to 60 of your closest friends at your 2018 Superbowl party!?  Butcher’s block and a bunch of condiments, service right off the coals, included.

For me, Matt was always the resident food anthropologist during his tenure as Sous Chef at Michael’s Genuine® Food & Drink from 2009-2011 (and later opening chef of the original Harry’s Pizzeria®.)  Thanks to Matt, Lamb stew would become something way more than an aromatic pot of goodness.   It was a trip not just to Africa, but specifically Morocco in the cous cous and Ethiopia in the awaze.  His dedication to knowledge has been transportive, taking him around the world and bringing it to the table for all of us to enjoy.  In a December 2010 post on The Genuine Kitchen, he wrote of our pasta program and how it expressed what MGFD was all about — a perfect canvas for cross utilizing product and using different parts of one animal, like a whole pig. “Food tastes better when you are in touch with the source,” he would explain, and as such cooking begins long before ingredients are in the kitchen.

This is Hinckley’s Fancy Meats’ rallying cry, providing fresh cuts of meat as well as various types of charcuterie and smoked meats. Popular signature items thus far have been Tasso Ham, Hinckley’s Fancy Bacon, Florida Ham, Grass-fed Pastrami, Breakfast Sausage, and Andouille.  Matt makes seasonal creations and limited runs, a nose-to-tail butcher shop, but with plenty of familiar offerings as well, crafted with the home cook in mind.  The funding will help Hinckley’s Fancy Meats purchase the necessary equipment and supplies to expand its business model and steward the mission. By offering shipping and delivery, Matt will be able to drastically expand his market and work toward making a better and more transparent food system.  It’s about opening access for the home cook to have access to the same quality ingredients that chefs use in the best restaurants in the country.  We can all get behind that.

 

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.

[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.