Behind The Line: Michael's Genuine Food & Drink

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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.

THASCHWARTZ.jpgChef 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."

PASTRYCHEF.jpgPastry 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."

LINE2.jpgLine 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."

Click here to view the rest of the slideshow.

-- Jacob Katel

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Join the New Times community and help support independent local journalism in South Florida.