Re-Posted From Wine 2.0 in 2011
I recently had the opportunity to sit down at with Michael Schwartz, chef/owner of Michael’s Geniune in Miami. Â http://www.michaelsgenuine.com/Â Â Michael’s Genuine is located at 130 Northeast 40th Street
Miami, FL 33137Â (305) 573-5550
Michael is an amazing chef and a great person to hang with. Â Michael just published his first book – “Michael’s Genuine Food” Â
Aside from the incredible food and dining experience, I had the chance to ask Michael some questions about his background, his cooking philosophy and importantly to all of us, his views on wine.
“Schwartz’s culinary innovation  puts him at the forefront of the farm-to-table movement. He’s now on a national stage, based primarily on his straightforward, ingredient-driven cuisine, as well as his commitment to supporting local farmers and responsible, seasonal food sourcing.
He was recently honored with the prestigious 2010 James Beard Foundation Award for Best Chef and has appeared on national TV shows including Top Chef”, Rachael Ray’s Rachael’s Vacation, Throwdown with Bobby Flay, After Hours With Daniel Boulud, Simply Ming with Ming Tsai, and Fresh Food Fast with Emeril Lagasse.”
J. Smoke Wallin (JSW): Â What got you into cooking?
Michael Schwartz (MS): Well I grew up in Philadelphia in the ’60s and ’70s. The closest I came to cooking as a kid was cutting up the Stroehmannwhite bread for stuffing at Thanksgiving dinner!!  My mom didn’t make much from scratch…  Things changed when I was 15 and I got a job bussing tables at Dilullo’s, a Northern Italian restaurant in Philadelphia.  The place was ahead of its time and really swanky, importing expensive, high quality ingredients from Italy. After about a year, I had worked my way into the back of the house.
JSW: What has been the greatest thing about starting Michael’s Genuine?
MS: Meeting great people and doing great things with them.
JSW: When you decided to open another restaurant, why Grand Cayman?
MS: Well it was less of me deciding it was time to open another MGFD than realizing we could when DART approached me.  I have to admit I was a little skeptical at first.  I didn’t think it was possible to replicate the experience of the restaurant, which has so much to do with the process – the responsible sourcing that is so important to who we are.  But I went down there and met with them, and liked who I met and what I saw. There was an emerging farming community poised to embrace a restaurant like ours and we’ve just been learning and growing with each other.  It’s really great.  We’re getting great variety of local product down there, even this past summer – thai eggplant, callaloo, herbs, peppers, amazing mangos, and local pumpkins… Of course there are things we need to bring in, but we’ve been pleasantly surprised.
JSW: What’s best about being Michael?
JSW: what has been your biggest challenge?
JSW: When can we get you out to the Bay area and up to Napa to enjoy some wine and share your book and story with our friends?