Cook the Book: 'Michael's Genuine Food'

20110413-147056-michaels-genuine-food.jpgWhen thinking about Michael Schwartz, the James Beard award winning chef and owner of Michael's Genuine Food & Drink, it's important to take into consideration where his restaurant is: Miami. The city of beaches, bikinis, blender drinks, and more recently the South Beach Diet, it's often associated with "Florribean" cuisine, the Caribbean style of cooking using Florida produce.

But when Schwartz opened Michael's in 2007, he brought his own Florida-centric take on American food to Miami.

Taking advantage of the freshest seafood and gorgeous produce, Schwartz has created a restaurant that satisfies Miami's urge for comfort food. His menus are an all-American mix of hearty snacks, salads, pizza, sandwiches, big plates, and decadent desserts, all of which are done right, not just for Miami but anywhere.

This week we've got our hands on his newly released cookbook, Michael's Genuine Food and are gearing up to share some of the best his restaurant has to offer. We'll be sharing a fun mix of Schawtz's classics, both traditional—think Caramelized Onion Dip— and reinvented—Chile Chicken Wings with Creamy Cucumbers, thoughtful mains such as Pan-Seared Striped Bass with Tunisian Chickpea Salad and Yogurt Sauce and Braised Chicken with Apricots, Green Olives, and Herbed Couscous, and a finishing up with a Mango Upside-Down Cake with Basil Ice Cream.

Win 'Michael's Genuine Food'

Thanks to the generous folks over at Clarkson Potter, we are giving away five (5) copies of Michael's Genuine Food this week. All you have to do is tell us about about your definition of genuine food in the comments section below.

The standard Serious Eats contest rules apply.

Comments:

Comments are closed