Get Your Claws On Stone Crab Week at Michael’s Genuine®

It’s time to get cracking! Stonies are back and so is our week of living large at Michael’s Genuine® Food & Drink, because that’s just what we do in Miami this time of year.  And we have our genie in a bottle, sommelier and The Genuine Hospitality Group beverage manager Amanda Fraga to thank.

To celebrate the arrival of one of this season’s most anticipated local ingredients, for each pound of large Florida Stone Crabs from Monday, October 23 to Sunday, October 29, choose any — ANY — bottle of wine on what I believe to be one of the truly most exciting, dynamic and exceptional lists around for the table for half off.  All bottles are fair game, available at lunch, afternoon, dinner and brunch, all week long!  From sparkling to creamy, it all pairs as far as we are concerned.  Pop in and join us on a Design District stroll for afternoon menu or happy hour, or book a reservation for lunch dinner or brunch in advance at reservations@michaelsgenuine.com or 305 573 5550. From sparkling to red and all the rosé in between, treat yo self in advance of the trick!

Caviar Makes Everything Better, Like New Year’s Eve at Cypress Tavern

ct-nye-champagne-v2

ct-nye-supp-card-2017We may have mentioned this already, but it’s worth repeating.  There’s something about New Year’s Eve that brings out our taste for luxury and Cypress Tavern will play this out as only it can.  Celebrate 2017 (and say bu-bye to 2016!) with a long, luxurious finish in a half bottle per couple of Jeeper Champagne, Grand Assemblage (Chardonnay, Pinot Noir and Pinot Meunier) when you choose the restaurant’s 3-course prix fixe New Year’s Eve menu.  Design your experience by choosing an appetizer, entrée and dessert from our a la carte dinner menu for $89 per person plus tax and gratuity, including the bubbly beginning.  A supplemental menu of a luxury items will enhance the meal.  Choose from among stone crabs, truffles and caviar with the option of full caviar service.  Chef de cuisine Max Makowski’s complete a la carte dinner menu will also be available, including Large Plates for two, with some special dishes added for the evening.  Get your fancy on ASAP.  Book now by emailing reservations@cypresstavern.com or calling 305.520.5197.

Caviar makes everything better.

Caviar makes everything better.

Pound Your Fall Favorite | Stone Crab Week at Michael’s Genuine®

Boo!

Boo!

Don’t be spooked by these treats!  Genuine’s about to up its black and orange game, and it all begins on Halloween Day.  We are living large to celebrate one of this season’s most anticipated local ingredients. From Monday 10/31 – Sunday 11/6, guests who order one pound of large stone crabs, can choose any bottle of wine on our list for the table at half off, available at lunch, afternoon, dinner and brunch.  All bottles are game, all week long! Pop in and join us on a Design District stroll or reserve in advance here.  From sparkling to red and all the rosé in between, beverage manager Amanda Fraga and I will be tasting through a few gems on Facebook Live beginning at 4:30pm Monday.  Join our crab party and see who shows up in costume.  Tune into the Miami Design District’s page to join us!

[RECIPES] We Like Juice & The Little Florida Citrus That Could Upstage a Claw

Image-3

The Kumquat Gimlet in all its hypnotic glory (thank you to Patty Atkinson for the photo)

It was a juicy 10# pile of larges from George’s Stone Crab, but let’s call them the jumbos that they were, that did us in.  Claws that are the stuff of dreams, a chef’s lullaby.  Tuesday’s Toro Pizzeria prep was in full swing, and there was only one choice for lunch as far as Michael was concerned, the host with the most that he is. Chefs Ken and Jamie would be indulging in a late afternoon feast of our iconic South Florida seafood, delivered fresh from Roger Duarte’s boats off the Florida Keys, and TGHG executive chef Bradley Herron had a decoy ready to get the juices flowing again.

photo 2-1The waters around South Florida are running with what I think is the freshest, best seafood we get all year round — Pelagic, or migratory, species like cobia, pumpkin swordfish, and gorgeous speckled golden tile, as well as reef fish like yellowtail snapper, although fisherman George Figueroa says that they’ve been tough to snag lately with the wind from this cold front and when the water gets too chilly these little guys don’t like to bite.  Then of course there’s shrimp, especially Royal Reds from Wild Ocean Seafood in Port Canaveral, which all of our restaurants, especially The Cypress Room, scoop up with fervor, and the regal, not-to-be-upstaged stone crab.  Except for when the little noble kumquat enters the picture apparently.  I tried to hide my guilt as Brad’s salad seduced me, pinch by pinch until I had no other choice but to make room for a little mound next to my radiant claw and Bissed mustard schmear.

I sat at the genuine bar after preshift this morning to take down the “recipe” below.  This salad is dead giveaway Bradley, a perfect example of his approach to cooking.  Intuitive, simple and common sense, letting the ingredients do most of the work.  “The dressing is more like a marinade,” he explained. “Rather than toss the dressing in the salad, leave it naked and crisp.  You build it in layers right on the plate, tomatoes first on the bottom, and season with salt and pepper to release the juice.  The vinaigrette falls to the bottom collecting all the juices along the way. You just scoop it up. That’s the beauty of this place.”

photo 1-13We drank rose with this feast for kings and queens, but pucker up with the recipe for our honored guests’ Kumquat Gimlet, the welcome cocktail concocted just for us since it is Florida Citrus season after all and served on the rocks later that evening.  Small but packing a mighty punch, just like this week.  Too much fun, good times, great friends. Cheers and TGIF everyone!  Make it a great weekend.

Florida Kumquat & Heirloom Tomato Salad 

Serves 4

3 medium heirloom tomatoes cut into wedges
2 teaspoons Kosher salt
1 teaspoon freshly-cracked black pepper
2 juicy, ripe navel or blood oranges, segmented
1 cup shaved fennel
1/2 cup shaved radish
1 pint sliced kumquats
1/2 cup lila onion, sliced on the bias
1/2 cut picked parsley leaves
1/2 cup picked basil leaves, opal if you can get it for color
1/2 cup picked mint
Kosher salt and freshly-cracked black pepper to taste
1/2 cup red wine vinegar
1/2 cup extra-virgin olive oil

Layer all the ingredients on a large platter. Mix dressing together in a deli cup first and dress on the platter to taste without over-dressing but should be juicy!

Kumquat Gimlet
from Toro’s beverage director Caitlin Crosbie Doonan

yields one gimlet

1.5oz Gin, Ford’s is Jamie’s choice
.5oz Lime Juice
1oz Kumquat Syrup (recipe below)

Shake and strain over ice in rocks glass. Garnish with skewered kumquat sections.

Kumquat Syrup

Yields approx 1qt but depends on kumuqat size and ripeness. 

.5qt Rich (2:1) simple syrup
.75 qt Kumquats

Blend for about 20 seconds, strain through cheese cloth, squeezing the blended kumquats to extract maximum juice.