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

new-michaelsgenuine-com

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.

119_roasted-onion_00306

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.”

mgfd-new-happy-hour_small

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.

#thisisMGFD: Short Rib Croquettes | Roasted Vegetable Salad | Pan Roasted Snapper

 

As our new menu settles in, we’ll be highlighting dishes on the blog a few at a time as we taste through them all, with menu descriptions provided by the chefs so you can get to know them, too.  Here are some highlights from last night’s first Dinner service:

img_0145

Short Rib Croquettes with smoked paprika aioli — These tasty three-bite nuggets are made with an ingredient common to the Miami table: yucca.  I like to think of this as a take on what one might find at Palacio de Los Jugos (a known palace of inspiration for Chef!) where they’re sprinkled with pork bits.  Here, the tuber is boiled and mixed into a batter with flour and egg, filled and balled with slow cooked short rib and all the good flavor-making stuff — mirepoix, white wine, tomato, orange, cumin and oregano — fried until brown and crispy on the outside, tender on the inside and nestled in a pool of smoked paprika aioli.  This sauce is a keeper, and you can whisk it up with egg yolk, lemon juice, and a slow steady stream of olive oil.  The creamy condiment is transformed into a vivid shade of orange with the intoxicating addition of smoked paprika.

img_0146Roasted Vegetables with seeds & grains, tahini, cilantro — So not all of us may be in agreement that this is a salad, but we are definitely on the same page that it’s a flavor-packed winner. Share it with a friend as a starter or make a satisfying meal of a bowl including red quinoa, bulgar wheat, wild rice, sunflower seeds, hemp seeds, and toasted, spiced pumpkin seeds tossed with roasted heirloom carrots, cauliflower and petals of caramelized onions.  Sitting atop a cushion of tahini and topped with fresh picked cilantro, this one’s gonna call you back.

Pan Roasted Snapper with clams, bacon, green onion, green sauce  Umami bursts from the plate here in perfect balance. A 6oz filet of snapper (or what’s light and flakey and running locally, like tilefish perhaps) is pan roasted skin side down until crispy.  That’s important for contrast.  Braised in the pan with butter, thyme and garlic, it’s served on a bed of grilled scallions and a pool of green sauce.  It’s just heaven, combining clam juice, garlic, thyme, white wine, spinach, parsley, tarragon, and basil all puréed and mounted with butter.  Good lord is it lick-your-plate-clean good.  Adding crisp chunks of house smoked bacon and a few steamed clams in their shell to guild the lily, this is sure to be a keeper.

Follow #thisisMGFD on Instagram as we continue to tour the news.

Yes Wake Zone | Prepairing for Flight Night at Harry’s Pizzeria

In its continuing effort to forge community ties through a toast or two, Harry’s Pizzeria in Miami’s Design District is excited to welcome Wynwood’s J. Wakefield Brewing for a  Flight Night!  After its 3-6PM Happy Hour on Tuesday, June 21, Chef’s Neighborhood American Pizzeria extends the hospitality into the evening with Owner and Master Brewer John Wakefield joined by Brand Director and Cicerone Alex Gutierrez behind the bar.  From 6 until close, all four taps will be devoted to this neighboring brewery, poured by certified beer professionals, for a special price of $6 per pint. The restaurant will also offer a flight night combo including four, 4 oz pours of each beer with your choice of a pizza and a snack from the night’s special menu for $24.  Guests who either purchase a pint or this flight combo will be able to take home a complimentary J. Wakefield Pint Glass, while supplies last. Look for specials from the Harry’s kitchen that pair well with beer or feature it as an ingredient.  There is a special place in our hearts for agrodolce, but please join beverage manager Amanda Fraga and I in sending targeted brainwaves to the chefs for a special wing sauce for the night!

Screen Shot 2016-06-03 at 8.28.31 AM

Grrrrrowlllll: Amanda and Alex with a fennel pizza and Amber Waves, testing, tasting, and pre-pairing for Flight Night.

Look for Amber Waves (Amber Ale), super drinkable and refreshing for summer, as well as flagship Hop 4 Teacher (IPA), plus two more yet to be decided — but Amanda and Alex are getting there, after a lunch testing out how Harry’s menu works with the lineup at the brewery.  For a sweet finish try cookie & a shorty, a Harry’s chocolate chunk cookie lightly warmed in the oven until crispy on the outside and melty on the inside, paired with a 4 oz pour for $6.  In the running are El Jefe (Hefeweizen), UJP (English Smoked Porter), and J. Wakefield’s Brown Ale.  Ay yay yay.  How to decide!?  Follow along as we figure it out, including releasing the special menu, at #harrysflightnight!  Harry’s full menu will also be available the entire day and night!

Virtual Pub Crawl Part I | Snacks

MGP_Menu_Front_9.10MGP_Menu_Back_9.10Our menu changes so often at Michael’s Genuine Food & Drink with new ingredients and specials here and there that it’s easy for Chef’s classics to stray from top of mind, especially if you follow our Instagram.  With so many delicious distractions, it can be a challenge to keep up, even when it’s your job to!  That’s why we’ve had an especially good time reacquainting ourselves with the flagship’s bread and butter, many of them recipes from Michael’s cookbook, and standardizing their preparation and presentation before getting Michael’s Genuine Pub out of the shipyard.  It wouldn’t be a stretch to compare this process to being a tourist in your own city… a fun adventure when you take the time to do it!

It’s almost time for Royal Caribbean’s Quantum of the Seas to set sail, so before our team heads to Bremerhaven, Germany to train a new crew of genuine staff, we’re inviting you into the process here as we count down the days (38!) with a virtual tour of our menu.  Today we begin with food and start at the top with the Snacks section and TGHG Special Ops Chef Thomas Tennant and Executive Chef Bradley Herron as our guides.  It’s amazing what you learn when you are tasked with teaching others what you know — or think you know! — like the back of your hand. Ever curious but never asked about the varieties present in Marinated Olives? What about the cheese used in the Polenta Fries batter? (Yes, there is cheese!) Join us as we break down each dish’s setup, a few of which have their origins at Harry’s Pizzeria, and maybe you will delight in hidden surprises in Michael’s signatures, too.

MGP_DevilsDeviled Eggs: Hard boiled eggs are cut in half and then the yolks are removed and puréed with mayonnaise, mustard, lemon juice, salt and tabasco. It is garnished with paprika and chopped parsley and served 5 to an order.

MGP_PigEars Crispy Pig Ears: Pig ears are braised for 4 hours in jus and chicken stock with mirepoix, bay leaf and thyme, cut into thin strips, deep fried to order, and seasoned with a blend of spices and garnished with a wedge of lime. The magic combination of coriander, cumin, salt, sugar, ground chipotle, paprika, garlic powder, ginger powder, mustard powder, and onion powder is a flavor bomb to the palate, and quite addictive!

MGP_Liver Chicken Liver Crostini: Chicken livers are sautéed, puréed with caramelized onions, brandy and cream, then spread onto thick slices of toasted sourdough baguette that becomes amazing thanks to a mixture of butter, olive oil and garlic. Topped with caramelized onions, chopped parsley, and fleur de sel, and served 3 pieces to an order.

MGP_hominyCrispy Hominy: Hominy are dried corn kernels from which the germ and hull have been removed by soaking the kernels in water. They are cooked in water, fried to order and seasoned with a blend of spices, then garnished with a wedge of lime.

MGP_Chips
Thick Cut Potato Chips with Pan Fried Onion Dip:  Idaho potatoes are freshly cut in thick slices, deep-fried and sprinkled with sea salt. The chips are served along a side of caramelized onion dip topped with chopped parsley.  The classic mixture combines mayonnaise, cream cheese, sour cream, caramelized onions, sea salt and freshly cracked black pepper.

MGP_Wings
Chili Chicken Wings: Deep fried and tossed in a sweet, mildly spicy chili sauce, the wings are served 5 per order and come with a side of creamy cucumbers. Their cooling crunch, a mixture of garlic, cilantro, mint, greek yogurt, and lemon juice, is the perfect counter to the punch of the wings. They hit the table showered with scallions cut on the bias & picked cilantro.

MGP_falafel Falafel: Falafel are crispy little balls where consistency is key, especially in the grind! They are made from raw chickpeas, onion, garlic, cumin, coriander, parsley, mint and cilantro, deep fried, and served 3 to a plate with pickled red onions and tahini sauce.

MGP_Olives Marinated Olives: An assortment of seven types of olives including Beldi (oil-cured,) Castelvetrano, Cerignola (both black and green,) Kalamata, Nicoise and Picholine are marinated in olive oil. The individual flavors and consistencies of the olives are enhanced by their marinate of garlic, fennel seeds, red pepper and citrus zests. 

MGP_SlidersPulled Pork Sliders: Slow roasted pork shoulder is seasoned with cinnamon, coriander, chili powder, crushed red pepper, and fennel seed then pulled into tender strips. The pork is made into a slider with toasted brioche buns, topped with pickled red onions, creamy cucumbers and parsley sauce. 2 per order!

MGP_picklesJar of Pickles: A variety of vegetables including red onion, radishes, cauliflower, carrots, and Kirby cucumbers are quick-pickled by heating rice wine vinegar, sugar, mustard seed, bay leaf and water and pouring the liquid over the vegetables. Served in a mason jar.

 MGP_FarroGreek Farro Salad:  This dish features the components of a classic Greek salad — diced cucumbers, tomatoes, red onions, bell peppers, Kalamata olives and French feta — with the addition of cooked farro, an ancient grain with nutty flavor. The mixtures is then dressed with lemon vinaigrette.

MGP_Ricotta Homemade Organic Ricotta Crostini with Apricot-Thyme Jam: Organic whole milk is turned into ricotta by gently heating with buttermilk and finished with lemon and sea salt. It is served on a toasted crostini and topped with apricot-thyme jam and pea shoots.

MGP_Polenta Polenta Fries: Yellow corn polenta is cooked with milk, butter and grated parmigiano, cooled, cut into thick fries, then deep fried until crispy. They are served with ketchup that has been spiced up with sauteed yellow onion, garlic, jalapeno, and cilantro.

MGP_GnudiFried Gnudi: Ricotta dumplings — taking their name from the naked or “gnudi” center of a ravioli — are poached then deep-fried until crispy. They are served with lemon crème fraîche and shaved parmigiano.

MGP_TomatoBreadSoupTomato-Bread Soup:  A San Marzano tomato soup is blended until smooth and velvety with sourdough bread, basil and olive oil, then garnished with a piece of Fontina Toast, bascially a mini griddled cheese sandwich!

MGP_FennelRadish Fennel, Orange & Arugula: This light salad is tossed with shaved red onion and fennel, radish, baby arugula, orange segments, and green olives in a lemon vinaigrette. It also features fregola sarda, a small pearl pasta from the island of Sardinia off the coast Italy, which binds it together and adds a touch of heartiness.

MGP_Fishdip Smoked Fish Dip: This smoked whitefish dip is seasoned with old bay spice and green onions. Smooth and savory, it is served with a crunchy and refreshing celery salad and saltine crackers. Build your own perfect bite.

MGP_Pate
Country Pâté: Also known as Pâté de Campagne, is a rustic pate made from pastured heritage pork, eggs, onions and savory herbs baked in a terrine mold.  It is served on a board with accompaniments including cornichons, pea shoots, Dijon mustard, toasted baguette.