Behind The Line: Michael's Genuine Food & Drink
Get ready as Short Order takes you behind the line and into the kitchens of some of Miami's top restaurants. Today we visit Michael's Genuine Food and Drink in the Design District. Listen for the random quotes from the kitchen in this exclusive photodocumentary that gives you one hour glimpse into the inner workings of a world famous restaurant on a Tuesday at noon.
Chef Michael Schwartz:
"I'll take two soups all day, hang a fish."
"The bacon, we cure it 10 days and then smoke it twice a week."
"I have a forager who works everyday getting me the best lettuces, herbs, heirloom tomatoes, eggplant....Florida has a great long season, better than the rest of the country, we buy local as much as possible. Our favorite farmers are Paradise Farms and Bee Heaven."
Pastry Chef Heidy Goldsmith:
"I get here at 6am...you definitely have to be passionate, but I think so much of it is putting your head down and just doing it."
"The food is simple. We use really good quality ingredients."
Line Cook James (no hat):
"I used to work on the Beach doin produce delivery, but I came out here while they were still building and asked for a job. That was 2 years ago and I've been here ever since, and its been busy everyday, even during hurricanes."
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