It’s that time of year! We are ready for the first edible school garden harvest at Phillis Wheatley Elementary in Overtown, Michael’s adopted school for Chefs Move to Schools and the Miami-Dade County Public Schools’ Chef Partnership.  I dropped by a couple of weeks ago to visit with cafeteria manager Ms. Theresa, assistant principal Yolanda Ellis, and science team leader/garden project coordinator Tracie Faigenblat (all pictured here in the cafeteria office!)  I had a couple margherita and meatballs pizzas from Harry’s Pizzeria in tow to show how tasty greens can be as a topping, and we hatched a plan for their next pizza day in the cafeteria. On December 9, we will meet the fifth graders at the garden to gather some kale and bok choy, and then Manny Sulbaran, our chef de cuisine at Harry’s will work with the cafeteria staff to demonstrate how make a green and great-tasting topping.  The whole school will be able to try it for lunch. See the status of the garden in this quick pre-harvest video here, and our fingers are crossed that they will like it!  If the ratatouille was any indication, we’re feeling positive!

After attending today’s lunch pre-shift @MGFD_MIA to update staff on some news and projects, I popped into the walk-in to snap a random selection of what’s fresh today and likely going to end up on your plate if you dine this week.  I’ve been researching Wreckfish for an upcoming TV shoot we’re doing where we want to catch some… They reach a maximum reported length of 210 cm (7 ft) and weight of 100 kg (220 lb)!  They have some crazy rows of teeth in the back of their throats.  Little Tunny is another fish you don’t see much on restaurant menus. According to my trusty Wikipedia, Little Tunny is a species of local tuna commonly called “false albacore” or “albie,” as it resembles the Atlantic bonito, skipjack tuna and species of mackerel. It is sought after as a sport fish due to its line stripping 40 miles per hour (64 km/h) runs and hard fighting ability when hooked.  As I was leaving, a rare but anticipated goat arrived from Lake Meadow Naturals. I told Brad I would be praying for curried goat sandwiches with slaw on toasted brioche tomorrow!

You may now enjoy the breeze while enjoying our menu at Harry’s Pizzeria, our restaurant down the block in the Design District.  Outdoor seating became available yesterday, and I took full advantage with some polenta fries and spicy ketchup, my – gasp – first ever order.  After a wet, miserable morning, especially on the roads with Art Basel nearing, the day has become a beautiful one.   Bring a friend, and enjoy today’s special outside, crispy pork belly and cornmeal fried French purple beans, served with spicy pickled chili aioli. Chef de cuisine Manny used a combination of red, Anaheim, and jalapeno peppers to make the dipping sauce just the right level and flavor of heat, and the beans came via a recent Homestead farm run by our new forager for both Harry’s and MGFD, Chris (Ali‘s husband!)

Harry’s is open Monday through Thursday 11:30 a.m. to 11: 00 p.m., Friday & Saturday 11:30 a.m. to 1:00 a.m., and Sunday 11:30 a.m. to 10:00 p.m.  Have you tried Harry’s yet?  Visit its Tumblr site here and the archive specifically for lots of posts from pizzaland, and even submit thoughts or pictures of your experience!

Yes, you read correctly!  Just in time for the holidays, we are thrilled to be announcing Michael’s first cooking classes abroad.  The Genuine Umbria package offers a week in Umbria, cooking and feasting on local ingredients prepared the genuine way – fresh, simple and pure. Majestically perched among the green Umbrian mountains, and basking under beautiful blue skies, Cai Meli will be home base for your culinary experience, a 40-acre olive plantation situated in an environment of incomparable natural beauty. As you immerse yourself in the Italian way of life, enjoy guided trips to the farmers market, wine and cheese tastings, museum visits and more.

Your daily itinerary will include meals prepared by Chef, as well as cooking classes of no more than 12 people where he will show you how to make food from the region and his cookbook using Cai Meli’s own olive oil and local vegetables, fruits, cheese and meats. And of course, there will be plenty of time to soak in la dolce vita, taking in the sun and fresh air, and relaxing on the grounds of Cai Meli’s large manor house. Dating back to the 18th century, each farm house on the property features a mix of modern and traditional with a high degree of elegance and comfort. The interiors were renovated faithfully to reflect the Umbrian tradition of wooden beams and terracotta floors. Both the villa and the guesthouse have wonderful views of the olive groves and the serene rolling hills of the plantation.

$4200 for standard room or $4500 for deluxe room per person. Payments will be made in USD to Cai Meli by wire transfer. All guests will be advised to buy travel insurance. In the event of a cancellation, Cai Meli will offer another week at everyone’s convenience. To inquire about Genuine Umbria, including full itinerary and amenities offered in each package, or to secure your spot now, please contact Cai Meli’s US representative Nikki Mallon at nikkimallon@me.com.  Buon Viaggio!

Stealing the show at the Schwartz home tonight: Lake Meadow Naturals turducken.

We just harvested some stewing hens from the mothers of the broiler chickens and they are very flavorful.We also are growing broilers, poussins, Cornish hens and then seasonally ducks, geese, few turkeys, and will have another flock of stewing hens from our egg layers in December.

Have a very delicious holiday with good food and drink. We are closed today to celebrate with our friends and family, and will be open regular business hours tomorrow. What are you cooking for tonight’s feast? For dessert in my house, it’s Martha Stewart’s pear pandowdy, and one of our sides is this roasted winter vegetable stack with bitter greens and aged goat cheese we made last week and loved using the parsley sauce from MICHAEL’S GENUINE FOOD.

Easing back into the island routine. Where our (this time 2-door) Jeep Wrangler is parked -- me on Wifi inside Paperman's enjoying a cranberry-orange scone and cappuccino while Michael is at the gym in Camana Bay.

Update: Tickets are now on-sale for Slow Food Day’s Farm-to-Table Dinner with Chef Jonathan Waxman here!

After about 6 hours recovery from insert-your-best-guess-here glasses of Newgroni at Harry’s Pizzeria’s special Sunday Supper with Gabrielle Hamilton (pictures coming soon!), the Flamingo garage at Miami International beckoned. Even had a spot for me after not even a lap on the ground floor.

Pastry chef Adriana with mango sorbet, goat cheese panna cotta & cranberry-kumquat conserve, and turron ice cream.

I flew out on Cayman Airways yesterday morning, Michael an hour later on American, for the latest of what seems like more frequent visits to the island in preparation for our Cayman Culinary Month 2012 events and hammering out the 6-episode shoot schedule for the first season of our (now green-lit!) local television show, Genuine Cayman.

An annual epicurean promotion in its second year, Culinary Month runs from January 12 to February 12, 2012 and includes popular, recurring events like the Ritz-Carlton, Grand Cayman’s Cayman Cookout hosted by Eric Ripert and CITA’s Taste of Cayman at Camana Bay.  Here is the latest dispatch of updates below, including links to those of our events that currently have tickets on-sale.  And don’t miss taking a stroll down Sticky Toffee Lane to Hedy’s new Tumblr for her account of time spent on-island last week with pastry chef Adriana. Sweet stuff all around.

Yesterday's Slow Food Day planning meeting, a chef-farmer mixer, out on our patio. Breaking in the great, new furniture!

Slow Food Day (February 4): Michael’s Genuine joins Slow Food South Sound and the Cayman Islands Agricultural Society to launch an all-new event pairing five local chefs with local farmers to make great food from fresh ingredients grown nearby – what slow food is all about!  To kick things off with some fun and serious culinary swagger, we have invited our friend Jonathan Waxman to be guest chef, best known for his simple, ingredient-driven approach to Italian food at his legendary New York City restaurant, Barbuto. Slow Food Day is comprised of two main events, a complimentary farmers market tasting at The Grounds in the morning and a farm-to-table dinner in the evening at MGFD. Tickets to this must-have experience will go on-sale next week!

Tickets now on sale at camanabaycookout.com.

Genuine Bloomfield at the Camana Bay Cookout (January 14): Following his cookbook signing at Books & Books in Camana Bay also with acclaimed chef, author and media personality Anthony Bourdain, Michael welcomes into the Grand Cayman kitchen guest chef April Bloomfield (The Spotted Pig, The Breslin, The John Dory, New York City) for a meal celebrating the island’s local ingredients and Bloomfield’s seasonal British and Italian approach to food. With pairings by Wine Director Eric Larkee and Beverage Director Ryan Goodspeed, this is the Camana Bay Cookout dinner to attend.  Event passes are now on-sale here for USD $325 and include the 6:00 p.m. book signing at Books & Books, 8:00 p.m. dinner at Michael’s Genuine Food & Drink, and 10:00 p.m. “Just Desserts” sweet ending with Francois Payard at Camana Bay.

Last year's spiny showing.

Taste of Cayman (January 28): Executive chef at Michael’s Genuine Food & Drink in Grand Cayman Thomas Tennant’s latest passion living in Grand Cayman is lionfish, an invasive species threatening the Cayman Islands’ marine ecosystem. It is completely safe and delicious to consume once caught by licensed divers and the venomous spines carefully removed. Thomas was first exposed to lionfish’s culinary versatility at Taste of Cayman in 2011 and has been putting them on the menu at the restaurant ever since, either caught himself or sourced from the cooler following culling competitions. Thomas will again tame the lion of the sea at Taste of Cayman 2012 with the catch from Ambassador Divers’ lionfish tournament. The 24th annual event will feature more than 30 restaurants from the Cayman Islands, live music, drinks, and Caymanian culture at its best. Last year Thomas’ escabeche was a hit, but this year he’s working up something new, possibly fritters with spicy tomato aioli, West Indian chowder, or lionfish cake with luxurious carrot butter sauce. And since no genuine experience is complete without something sweet, Pastry chef Adriana Duran will serve a delicious dessert. Tickets are now on-sale online here for CI $35/adult and CI $15/children ages 5-12 (FREE/children under 5) and gain you access to the festivities at Camana Bay from 5:00 p.m. – 12:00 midnight.

Lulu Schwartz (11) fashioning her dough just right.

When Food & Wine Magazine approached us to include Michael and his kids in a cooking at home feature, the answer was a resounding um, YEAH!  With the deadline fast approaching, a quick scramble ensued, asking our friends @luciniitalia and @teenaspridecsa for some edible schwag to incorporate into two recipes for Sunday Family Pizza (& Salad!) Night, and… voila!  I dropped by their South Beach home to paparrazza the whole shebang and today the “Star Chefs’ Kids Cook” extravaganza is live online!  Read the Schwartz family’s Q&A about cooking healthy with kids at home, see my photos of pizza night, and get the recipes for Roasted Vegetable & Arugula Salad with Shaved Trugole, and Pesto Pizza with Homemade Ricotta, Heirloom Tomatoes & Pecorino, all here!  Do you cook at home with your kids and what do you like to make?

Heritage Pork: The un-white meat is marbled with delicious fat.

Come to mama.

Let the games begin!  Cochon 555, one serious traveling competition bringing chefs and winemakers together to raise awareness of the goodness of heritage pork, made the even smarter decision to bring the U.S. tour in its fourth year (finally!) to South Florida. And with bacon as our witness,  WE ARE READY!

Our Genuine Dream Team representing will be chef/owner Michael Schwartz and @MGFD_MIA chef de cuisine Bradley Herron.  As Michael shared when we shot our TV pilot in fall 2010, inspired by working with Jim Wood’s Palmetto Creek Farm Hereford hogs, “I don’t know where this The Other White Meat moniker came from, but it’s not working for me.”  We hope we get a chance to work with his locally-raised and slaughtered product for this event.

As reported by Eater yesterday, “The ten city nose-to-tail event kicks off on January 22nd in New York City, with the winner of each city going on to compete for the title of King (or Queen) of Porc at the Grand Cochon at the Food & Wine Classic in Aspen on June 17, 2012.”  See chef Bradley’s reaction when he heard the news, below, and stay tuned for ticket sales to go live for the April 1, 2012 match-up, on the Cochon 555 website.

Pig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pigPig pig pig pig pig pig pig pig pig pig pigPig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pigPig pig pig pig pig pig pig pig pig pig pigPig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pigPig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pigPig pig pig pig pig pig pig pig pig pig pigPig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pigPig pig pig pig pig pig pig pig pig pig pigPig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pigPig pig pig pig pig pig pig pig pig pig pigPig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pigPig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pigPig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pigPig pig pig pig pig pig pig pig pig pig pigPig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pigPig pig pig pig pig pig pig pig pig pig pigPig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pigPig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pigPig pig pig pig pig pig pig pig pig pig pigPig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pigPig pig pig pig pig pig pig pig pig pig pigPig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pigPig pig pig pig pig pig pig pig pig pig pigPig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pigPig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pig
Pig pig pig pig pig pig pig pig pig pig pigPig pig pig pig pig pig pig pig pig pig pig

As previously reported, chef Jamie made a big transition last month, trading the oven station in the MGFD Miami kitchen for fire-free cooking in the galley at 150 Central Park aboard Royal Caribbean’s Oasis of the Seas.  When Michael, Eric, and I  joined Jamie a couple of weeks ago for the launch of fall’s “Farmstead” and “Greenhouse” menus, we recorded what we hope to be the first of more “Officer’s Log” videos charting the course of this newly-minted chef-at-sea.  Please find it here for your viewing pleasure, and check out our quick tour shoreside with line cook Conmelia of Falmouth, Jamaica in search of the real Jamaican patty! The favorite was beef, although the bean and cheese may have gotten Michael’s vote when all was said and done.

FriendsWithYou got crafty in our bathroom last month. Now they're opening up a can in the main dining room, just in time for Art Basel.

It’s time to freshen up our events page, and let you know where for the rest of the year you can find our food and talent when they’re not at our restaurants.  And then things really get interesting in 2012, in the Caymans and Miami.  Can we say food festival madness?  Here’s our race to the 2011 finish, below.

DASH’s Taste of Design Fundraiser (Friday, November 11):  Harry’s Pizzeria does its first off-site event tonight in the neighborhood at the Moore Building, and since no one’s got more balls than us, we will be serving Meatballs and Sauce! (Or as Hedy, Ellie, and I say… bawwwwls and sawwwce!) 7:00 p.m.,  4040 Northeast 2nd Ave, $100/person & $1000/table tickets for sale online.

Schwartzboom at Miami Book Fair International (Sunday, November 20):  It’s Michael’s first book fair event!  The chef/author will share his debut cookbook, MICHAEL’S GENUINE FOOD, in a session with Mary Zamore (The Scared Table) and Cheryl Tan (A Tiger in the Kitchen). They each will speak or read from their book for 15-20 minutes, followed by and audience Q & A and book signing. 3:00 p.m., The Pavilion, Free

Prune Pizzeria (Sunday, November 20):  It’s playtime! Part of the fun of having a new home is the housewarming, so we was invited some chef friends to come cook at Harry’s Pizzeria. Kicking things off in the grandest of fashions, with the grandest of guests, is chef/author Gabrielle Hamilton of Prune restaurant in New York City.  Miami will meet Prune Pizzeria for the first time as the venue transforms into an intimate dining room set for Sunday Supper celebrating Blood, Bones & Butter, Gabrielle’s new memoir that she’ll be in town promoting at the Miami Book Fair International. Ever since Gabrielle dined at Michael’s Genuine Food & Drink in the spring, we have been itching to collaborate in some way. Well the time is now! Enjoy four courses, beer/wine pairings, and take home a signed copy of Blood, Bones & Butter.  7:30 p.m., 3918 North Miami Avenue, $155 all-inclusive/person tickets for sale online

Genuine Art Basel (Thursday, December 1 to Sunday, December 4):  We love and are inspired by creatives.  We are surrounded by them in Miami’s Design District, and whenever we have a chance at collaboration, we lunge as if it were the last, brown sugar-slicked crumb of sticky toffee pudding left on Earth.  Upcoming installations in time for Art Basel by FriendsWithYou for@harryspizzeria and Miami visual artist Jason Hedges for @MGFD_MIA have us particularly jazzed. Come by to see how what we do in turn inspires them! Opening hours, 3918 North Miami Avenue (Harry’s) and 130 Northeast 40th Street (MGFD,) Free 

Hedy at Lemon:NYC (Tuesday December 6): Answering the call of sweet duty, executive pastry chef Hedy Goldsmith represented us in Los Angeles on for L.A. Loves Alex’s Lemonade Stand, and now travels to NYC for its version! Alex’s, a national non-profit committed to finding a cure for all childhood cancers, has successfully created a culinary roadshow of sorts, traveling the country each year to fundraise by popping up events in select cities thanks to host chefs who embrace the cause. Michael attended for the first time in Philly over the summer on the invitation of hometown friend Marc Vetri.  A first time event for The Big Apple, Lemon: NYC will feature more than 25 of the country’s top chefs building a one of a kind 4-course, family-style meal. In addition to amazing food and drinks, guests will be treated to a special ballet performance. 6:00 p.m. – 10:00 p.m., Industria Super Studio above Barbuto at 775 Washington St., $1000/person tickets available online

Palm Beach Food & Wine Festival: Beach Bash with Chef Michael Schwartz (Friday, December 9):  Michael’s brings some of the best bites from his cookbook to the festival’s opening event, including crispy sweet-and-spicy pork belly with kimchi & crushed peanuts, kingfish escabeche with avocado, and chargrilled leg of lamb, with Greek farro salad, French feta & salsa verde. 7:00 p.m., The Four Seasons Resort at 2800 South Ocean Boulevard, $150/person tickets available online

Palm Beach Food & Wine Festival: An Evening with John Mariani- How Italian Food Conquered the World (Saturday, December 10):  The evening’s host is columnist John Mariani, who has spent the last 35 years searching out the “Best New Restaurants of the Year” for Esquire magazine. You’ll take home his new book, “How Italian Food Conquered the World,” which delivers authentic recipes and a view into the rise of Italian culinary culture. In addition to Michael, the evening will also highlight dishes from David Burke (David Burke Kitchen, David Burke Townhouse), Scott Conant (Scarpetta), John DeLucie (formerly of popular NYC restaurant Waverly Inn and currently executive chef of The Lion) and The Breakers’ Jeff Simms. 7:00 p.m., The Breakers at 1 South County Road, $250/person tickets available online