Michael’s launches Sunday brunch

There’s a new Sunday brunch in town and it’s different than anything out there. 

Michael’s Genuine Food & Drink at Camana Bay launched a unique weekly brunch service on Sunday, 4 November, and Sundays may never be the same. 

Most brunch services offer either a buffet or options off a regular menu. However, at Michael’s Genuine, Sunday brunch comes with a special menu of a la carte items that are all made to order. 

Owner Michael Schwartz, who was in Cayman for the brunch launch, said the idea is to serve everyone freshly made food instead of food that sits out under a heat lamp on a buffet table. 

Schwartz said he launched brunch in his Miami restaurant three years ago and it’s become one of the most popular services. 

“It’s been crazy in Miami,” he said. “We do 300 covers a Sunday.” 

The brunch menu is set up into sections, with savoury dishes, meats, sweets, breads and some other items all available, generally between $4 and $9. With a couple of exceptions such as the breakfast pizza, the brunch is served on small plates, but they can still easily be shared. 

Of course, brunch would not be brunch without bubbles, and Michael’s offers all-you-can-drink sparkling white wine from France for $16 per person. 

Restaurant manager Remyl Coleman said De Chanceny Cremant de Loire Brut was an excellent sparkling white wine. 

“It’s like Champagne’s underrated little sister,” he said. “It comes from a great wine region and from great grapes. You can’t call it Champagne, but it’s made by the traditional Champagne method. It’s a great deal … and a great brunch!” 

For those who don’t like bubbles, there’s freshly squeezed juices, coffee, teas, wines and beer, as well as a selection of specially designed Sunday brunch cocktails, including a kimchi Bloody Mary. 

Chef de Cuisine Thomas Tennant said that most of the items on the Sunday brunch menu aren’t on Michael’s Genuine’s regular menu and have been designed specifically for the brunch. Some of the savoury plates include kimchi Benedict, a toasted crumpet topped with crispy pork belly, kimchi, a poached local egg and kimchi Hollandaise sauce; slow-roasted pork shoulder with a poached local egg, pickled onion, parsley pesto all over cheese grits; duck confit hash with parley aioli and topped with a local poached egg; lemon ricotta pancakes with blueberry compote; and a wood oven baked nine-grain pancake with whipped butter and organic maple syrup. 

Meats include Michael’s own house-smoked bacon, house-made sausage patties and house-made pastrami. 

Sweets include several recipes from the book Baking Out Loud by Hedy Goldsmith, the James Beard-nominated pastry chef at Michael’s Genuine Food & Drink in Miami. Offerings include a toffee sticky bun; gianduja French toast, which is basically French toast injected with a hazelnut-chocolate spread and topped with toasted hazelnuts; pop-t’s, Goldsmith’s take-off on Pop-Tarts, but filled with house-made strawberry or mango jam; and several of her childhood treats, like overstuffed o’s and peanut butter brownies. 

The brunch runs from 11am until 3pm and can be enjoyed either inside the restaurant, or outside with a view of Camana Bay’s waterfront Crescent. 

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Michael Schwartz, third from left, visited with happy brunch guests during Michael’s Genuine Food & Drinks launch of Sunday brunch on 4 November. – Photos: Alan Markoff

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Michael’s Genuine Food & Drink server Mike Marasigan with De Chanceny Cremant de Loire, a Champagne-like sparkling white wine that is served during Michael’s new Sunday brunch service.

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Kimchi Benedict, one of the many small-plate dishes offered at Michael’s Genuine Food & Drink’s new Sunday brunch.
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