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On the Menu: Genuinely Delicious



February 16, 2011


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 Thick-Cut Potato Chips Pairing: Clendenen Family Vineyards Sauvignon Blanc 2009 Pear and Parsley Salad with Toasted Almonds and Creamy Parsley Dressing Pairing: Au Bon Climant Hildegard 2006 Jumbo Lump Crabcake with Carrot–Butter Sauce Pairing: Betts & Scholl Hermitage Blanc 2005 Buffalo-Style Fried Rabbit with Blue Cheese and Hot Sauce Pairing: A.P. Vin Keefer Ranch Vineyards Pinot Noir 2009 Slow-Roasted Pork Shoulder with Anson Mills Cheese Grits, Caramelized Fennel, Pickled Red Onions, and Parsley Sauce Pairing: Clendenen Family Vineyards Bricco Buon Natale Nebbiolo 2003 Meyer Lemon Pudding Cake with Chantilly Cream and Blueberries Hedy’s Treats Pairing: Buon Natale Bricco Orange Muscat 2000