On the Menu: Genuinely Delicious

Michael Schwartz With a 2010 JBF Award under his belt, acclaimed Miami chef Michael Schwartz is expanding his reach. He has taken his addictive style of American cooking on the road with a new Grand Cayman outpost of his universally lauded restaurant and the publication of a cookbook filled with his mouthwatering recipes. The next stop? Tomorrow night's Beard House dinner. Here's what's on the menu: Hors d’Oeuvre Homemade Organic Ricotta and Burnt Orange Marmalade Crostini Chicken Liver and Caramelized Onion Crostini Caponata and Pecorino Crostini Grouper Ceviche with Mango, Citrus, and Cilantro Crispy Sweet-and-Spicy Pork Belly with Kimchi and Crushed Peanuts Pairing: Betts & Scholl Eden Valley Riesling 2008 Dinner Snacks > Deviled Eggs; Crispy Hominy with Chile and Lime; and Pan-Fried Onion Dip with

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On the Menu: February 13 through February 19

Here’s what’s happening at the Beard House next week: Sunday, February 13, 4:00 P.M. Valentine's Tea Treat your valentine to a romantic afternoon tea prepared by an all-star group of New York chefs. The incredible talents collaborating on this feast will tempt diners with a decadent selection of delicate savories and tempting sweets. Monday, February 14, 7:00 P.M. Valentine's Day Celebration Join us at the Beard House this Valentine’s Day for a romantic menu prepared by David Burke alum Eric Hara of the recently debuted 9 Restaurant. The chef’s playful yet elegant approach to classic American cuisine lets top-quality ingredients shine in simple dishes that please the eye as well as the palate. Wednesday, February 16, 7:00 P.M.

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Recipe: Michael Schwartz's Meyer Lemon Pudding Cake

Michael Schwartz's recipe for Meyer lemon pudding cake
No offense to heart-shaped boxes and molten chocolate cake, but this Valentine’s Day we’re looking to branch out on the dessert front. Thankfully, this pillowy Meyer lemon pudding cake from Miami’s Michael Schwartz has come to rescue us from cocoa overload. Sweeter and more fragrant than conventional supermarket types, Meyer lemons give this dessert an appealingly subtle tang. If you can’t find them, use regular lemons—the result will be just as wonderful.

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