LOCAL BITES - Issuu

from Aventura Magazine July 2022

VERY VERSACE

Q&A LOCAL LEGEND

H y p e r - t a l e n t e d c h e f M i c h a e l S c h w a r t z i s o f t e n c r e d i t e d w i t h i n v i g o r a t i n g M i a m i ’ s r e s t a u r a n t s c e n e i n t h e m i d - 2 0 0 0 s — a l l w h i l e c a t a l y z i n g t h e c i t y ’ s f o o d i e a n d l o c a v o r e m o v e m e n t s . O n t h e h e e l s o f h i s r e c o g n i t i o n a s a n O u t s t a n d i n g C h e f n o m i n e e b y t h e J a m e s B e a r d F o u n d a t i o n , t h e s u p e r s t a r s a t d o w n w i t h A v e n t u r a M a g a z i n e t o d i s c u s s h i s a c c o l a d e s , s u b l i m e M i a m i r e s t a u r a n t s , a n d u p c o m i n g r o l e l e a d i n g a c u l i n a r y - f o c u s e d t r i p w i t h o u t fi t M o d e r n A d v e n t u r e . ( t h e g e n u i n e h o s p i t a l i t y g r o u p . c o m ; m o d e r n a d v e n t u r e . c o m ) — P . R .

AVM: As a previous James Beard award winner for Best Chef: South, how does it feel to receive the next-level nomination as Outstanding Chef this year?

Schwartz: I was honored to be nominated this year, but the highlight was seeing so many South Florida nominations. We have an extremely talented pool of chefs in this market, and I’m thrilled there is more recognition of that.

When it opened in 2007, Michael’s Genuine Food & Drink (MGFD) was considered a game changer in the Miami food scene. How have you managed to keep it so relevant for 15 years?

I think the secret for us has been to stay true to our roots and offer a genuinely good product and a consistent experience. The city has grown around us, and I’m just lucky that we’ve been able to be a part of it.

We’re loving the recent expansion, interior redesign, and menu changes at MGFD. Please tell us more!

Our new space is brighter and more open and offers a vibrant view of the Design District. I worked with our designer, Marcela Lombana, for many months to ensure that we maintained the feel that MGFD has offered guests for 15 years. We elevated the experience in many ways by bringing the outside into the restaurant and repaving the courtyard. The menu maintained the signature dishes, but alongside our talented team, including executive chef Bradley Herron, we also made additions and introduced new flavors. Favorites including the Genuine Burger, Poulet Rouge, and Vito’s Stracciatella will always be on our menu. New favorites for guests to try include our uni sandwich, tin of sardines, spiced lamb, and charred eggplant.

We’re equally obsessed with your bayside restaurant, Amara at Paraiso, which you’ve called “a love letter to Miami.” Can you expound upon this?

For me, there is no better homage to Miami than

Left and above: Amara at Paraiso offers a breezy setting along Biscayne Bay and a menu replete with Latin flavors and fresh seafood. Above and below: Michael’s Genuine Food & Drink in the Miami Design District has refreshed its decor and menu, though classic favorites remain.

a bayfront restaurant paired with a breeze. At Amara, we are paying homage to the gorgeous views our city offers and pairing the menu with Latin flavors to showcase the city’s heritage.

You recently opened an outpost of Harry’s Pizzeria on South Beach. What’s next from the Genuine Hospitality Group?

Our current goal is to keep dialing in the details at our restaurants. Specifically, we are working to become an employer of choice, which means we are launching initiatives that promote talent acquisition, retention, better wages [and] benefits, and addressing environmental issues. We’re also building a strong foundation for our Rethink Food partnership, which addresses food insecurity.

You’ll be leading a culinary-focused trip to Sicily and Naples with Modern Adventure in late summer. What can we look forward to?

I’m excited to work with Modern Adventure on this amazing trip through Italy in early September. We’re heading to Sicily, Naples, Mount Etna, and other historic locations to explore and connect with local winemakers, artists, and chefs. We’re working to create magical moments on this journey, and Italy is always the perfect backdrop.

Summer Starter

SCALLOP CRUDO

Chef Christian Chirino of Tur Kitchen in Coral Gables shares the recipe for his simple yet scrumptious scallop crudo appetizer. “This dish is fresh, light, and ideal for sharing,” says the chef of the popular Mediterranean restaurant. “[It] provides acidity and a perfect balance of sweetness from the scallops and the clementine.” (turkitchen.com) –P.R.

INGREDIENTS

(serves 1-2)

6 clementines 5 scallops (U10 size) 5 scallops (U10 size) Maldon salt (or other Maldon salt (or other sea salt) 1 oz. chopped chives 1 oz. chopped chives 3 thin slices of fresh chili (fresno or jalapeño) 2 mint leaves 2 fi nger limes Create a clementine granita by juicing the clementines and placing them in the clementines and placing them in the freezer until the juice gains an icey the freezer until the juice gains an icey consistency. Slice the raw scallops thinly consistency. Slice the raw scallops thinly and layer circular scallop slices across and layer circular scallop slices across a plate. Shave the clementine granita a plate. Shave the clementine granita with a fork over the center of the crudo. with a fork over the center of the crudo. Sprinkle the salt and fresh chives on top. Crown with chili, fresh mint, flesh of the finger limes, and edible flowers.

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IN SEASON

Key Lime Time

C i t r u s s e a s o n i s u p o n u s , a n d t h e c r e a t i v e j u i c e s a r e fl o w i n g i n k i t c h e n s a c r o s s M i a m i - D a d e . W h i l e w e l o v e o u r c l a s s i c k e y l i m e p i e s , w e c a n ’ t g e t e n o u g h o f t h i s s u m m e r ’ s k e y l i m e c r e a t i v i t y .

KEY LIME CHEESECAKE FLAN AT MAMEY

Using key limes cultivated on his 2-acre South Florida farm known as Rancho Patel, award-winning chef Niven Patel delivers on dessert at Mamey, his islandinspired dining destination in Coral Gables. Patel’s take on the classic is a creamy key lime cheesecake fl an made with gingersnap cookie crumbs and topped with coconut whipped cream. (mameymiami.com)

KEY LIME PIE BOOZY SHAKE AT LITTLE LIBERTY

For a spiked key lime milkshake, head to Little Liberty, a spin-off of famed bar Sweet Liberty, in Time Out Market Miami. Renowned mixologist Naren Young combines vodka, key lime, amaretto, and condensed milk into a thick shake garnished with whipped cream, toasted graham crackers, and a sliver of actual key lime pie. (timeoutmarket.com/miami)

VIKING OF THE KEYS AT RED ROOSTER OVERTOWN

At Marcus Samuelsson’s Red Rooster Overtown, executive chef Tristen Epps deconstructs the key lime pie in his signature eclectic style. In the Viking of the Keys dessert, Epps tops key lime curd with white chocolate fennel crémeux and almond graham crumble, garnishing it all with Florida strawberries and a scoop of strawberry gelato. (redroosterovertown.com) –P.R.

BOTTOMS UP Rum in the Sun

N a t i o n a l R u m D a y i s A u g u s t 1 6 , b u t y o u c a n c e l e b r a t e a l l s u m m e r w i t h t h e s e a r t i s a n r u m s , e a c h w i t h a d i f f e r e n t S o u t h F l o r i d a h o o k a n d a l l a v a i l a b l e a t l o c a l r e t a i l e r s

« BRUGAL 1888

This beautifully balanced rum from the Dominican Republic is produced by the fifth-generation Brugal family. It’s wildly popular throughout rum-loving Miami for its complex-yet-approachable taste plus the brand’s numerous local activations. In the past year, Brugal 1888 has wowed the Magic City with a “La Ventanita” pop-up series and tastings during events like Art Basel and F1, led by Maestra Ronera Jassil Villanueva Quintana, the newest face behind the family brand. We can’t wait to see what’s next for this love match between Miami and Brugal 1888, but for now we’ll pick up a bottle for some rum Negronis and rum Manhattans (find recipes on the website). (brugal-rum.com)

« CANDELA MAMAJUANA

This “farm-to-bottle” spiced rum from the Dominican Republic is distilled from fresh-pressed sugarcane juice, infused with Mamajuana spices and honey, and aged in American oak barrels. Florida is one of three states that carry this sweet and smooth spirit. Find it behind the bar at The Dirty Rabbit in Wynwood and Casa Tua Cucina in Downtown, among others. (drinkcandela.com)

« PAPA’S PILAR

Inspired by Ernest Hemingway, named after his beloved fishing boat, and crafted in collaboration with the famed writer’s estate, Papa’s Pilar ultra-premium rums are distilled and bottled in Key West. A portion of sales are donated to protect and conserve South Florida’s oceans. (papaspilar.com)

« THRASHER’S RUM

At the Miami Rum Congress in March 2022, barman-turned-distiller Todd Thrasher introduced his award-winning portfolio of six rums to the 305, the highlight of which is the botanical-based Green Spiced Rum. (thrashersrum.com) —P.R.

HAUTE HAVANA

BUYING INFORMATION

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