The Federal ~ Press Release

The Federal Food, Drink & Provisions Debuts Weekly Sunday Brunch

For Immediate Release, Thursday March 8, 2012 – The Federal FDP is excited to announce the debut of its weekly “Revelers’ Brunch” next Sunday March 18, 2012. The perfect way for revelers to reinvigorate themselves after a weekend filled with shenanigans and debauchery, The Fed presents a classic Brunch offering albeit it with a distinctive Americana slant.

The Menu is broken down into five (5) sections: Bits to Share, Lake Meadow Farm Eggs, Brunch’uns, Sweet’uns and Complement’uns.

The Bits to Share includes The Fed’s most popular dishes; this way folks are able to eat the Jar o’Duck, Buffalo Style Pig Wings and Cheese Biskits for breakfast, lunch and dinner! ($6 – $12)

For the breakfast aficionados, Lake Meadow Farm Eggs play an integral part of the Fed’s late-morning selection featuring Ansom Mills’s Grits ‘n Shrooms, Jackalope Benedict with rabbit/elk sausage, smoky hollandaise and bacon on a biskit, and Skillet Eggs baked with cheddar, charred tomatoes and other ‘stuff.’ Whether it is chicken, duck or quail eggs, they are prepared according to Chef Zapata’s whim. ($7 – $14)

The Brunch’uns section highlights include French Toast Bananas Foster with caramelized, rum-soaked bananas, Johnny Cakes with peaches ‘n cream, and Wabbit & Waffles with fried rabbit pieces, kumquat thyme butter and smoked maple syrup. ($8 – $19)

The Sweet’uns Bar supplies those in need of a sugar rush the appropriate fix. Home baked items such as Sweet Scones, sky-high Red Velvet Layer Cake and fist-size Sticky Buns will decorate the main bar along an with assortment of muffins, cookies and cakes. The selection will change on a weekly basis. ($8)

Moving on from the belly filling selections to the hair of the dog, revelers can continue last night’s antics with Bottomless Mimosas at $14 a person and other libations served by the jug such as The Federal Mary (tomato, spices, beer, celery bitters, bacon salt), Johnnie Apple Seed (Woodchuck apple cider, sparkling wine, 20-hr apples) and the Daily Spritz.

Once open for brunch, the new Hours of Operations are as follows:

DINNER Monday to Thursday 6:00pm – 10:30pm

DINNER Friday and Saturday 6:00pm – 11:00pm

BRUNCH Sunday 11:30a – 4:00p

DINNER Sunday 6:00p – 10:00p

CLOSED MONDAYS

 

Nestled in a dimly lit strip mall, The Federal Food, Drink & Provisions is located at 5132 Biscayne Blvd., Miami, FL 33137. The modern American tavern draws inspiration from the regional Americas, classic Americana preparations and, in essence, is a celebration of American integrity, ingenuity and craftsmanship. Cheerful planters, hanging garden lights and audible tunes harkening back to the decades of yore set the mood and transport diners to a time when American identity, personality and popular culture truly began to take shape.

Open for dinner only at this point, the Fed operates from Tuesday through Sunday; Tuesday through Thursday from 6:00p to 10:30p and Friday and Saturday 6:00p to 11:00p. Brunch is offered on Sundays from 11:30a – 4:00p and dinner from 6:00p – 10:00p. They are CLOSED Mondays.

For your convenience, valet parking is available on the weekends at $3 a car.

For questions or inquiries, please contact Aniece Meinhold directly at ani@thefederalmiami.com or305.494.0609.

Looking for a new way to use Lake Meadow Naturals eggs?  Try this favorite recipe on the farm.

Ingredients

  • 5 egg yolks
  • 1/2-1 cup sugar  (We like it tart with less sugar 1/2 cup is usually perfect)
  • 1/8 tsp salt
  • 1/2 cup lemon or lime juice which ever you like or is available (both are great!)
  • Unsalted Butter  4-5oz or 1/4 lb cubed about 1 stick of conventional butter (its better with the Amish Butter)

Directions

  • Start by seperating yolks from whites and place yolks in a bowl (discard whites or reserve for meringue or another dish)  and whisk in sugar
  • Once yolks and sugar are combined well, add lemon juice to bowl and whisk together.
  • Pour yolk, sugar, and lemon juice mixture into a double boiler and whisk continually over medium heat, until the mixture starts to thicken to the consistency of pudding.
  • Once thickened pull the mixture off the heat and gradually add cubes of butter one or two at a time and whisk in to melt them until they are all mixed in well and you can no longer see the butter.
  • Serve slightly warm with a little heavy whipped cream and garnish with a berry and a sprig of fresh mint.

Its also traditionally served with scones which is also really yummy!

This can also be topped with one of the Mountain Co, fruit spreads at the farm store, they are awesome our favorite is the rhubarb and the sour power!

Enjoy!

What an amazing event!  Lake Meadow Naturals has been host to many lovely events here on the farm, but this event with Outstanding In The Field was a whole new experience for us. They took our little farm and turned it into an incredibly fun place to showcase Chef Tony Adams unique approach to locally available food. Outstanding In The Field are a group of talented, professional and sweet personalities. We truly enjoyed sharing the farm with them and a great new group of followers out to visit the animals. The event consisted of a table seating over 150 people, sitting side by side, sharing a creative family style meal served by Chef Tony and his hard working staff. We were all seated after touring the farm in the East Pasture facing Lake Meadow. As the meal was being served the full moon came over the trees from the East and created a picturesque landscape. The chickens, ducks and Geese milled about, around the pasture and sometimes close to the table, until the sun started to go down in the West, when they headed for the barn and shelters of the trees to sleep for the night. Dinner was served in several courses each paired with great wines. What great fun, thank you Outstanding In The Field for a great time, and congratulations to Chef Tony Adams of Big Wheel Provisions.

What others are saying:

“Oh…the food.  Hors d’oeuvres were out of this world.  There were at least 7 different plates floating around with the wait staff.  One was warm creamy mushroom soup served in an egg shell.  And if you weren’t eating there was wine to sip on and Winter Park Distilling Co. was serving martinis or mixed distilled beverages of your choice.”  Pam Wares Blog

“A dinner was held this past Sunday night at Lake Meadow Naturals farm in Orlando. Lake Meadows Naturals is a farm that produces cage-free poultry, with grassy pastures filled with chickens of different breeds, geese, ducks, guinea fowl, and turkeys. And, although they aren’t renowned for their non-poultry animals, there were even a couple of cows, a handful of goats, and several bunnies on hand, destined for someone’s dinner table in the months to come.

We had the pleasure of attending this dinner. Under the winter central Florida sky, my husband and I dined on local proteins and vegetables, while Lake Meadow Naturals’ chickens clucked in the background, and the native wood ducks swooped in at sunset to steal their feed.

It was glorious.

And while I’ll never answer the organic versus conventional chicken egg question, I can tell you this…eating dinner on the farm where the proteins were raised?

Nothing quite compares to that.”  The Merry Gourmet Blog

Special thanks to Merry Gourmet and Pam Wares Blogs for their write-ups and pictures!