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
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
