Buck’s Brewery Alert: May is for MIA!


BucksFlyer03After our closing April event with Funky Buddha Brewery last night, we are excited to announce that May welcomes Doral’s MIA Brewing to the Buck’s Beer Garden & Bonfire dance floor! With its TV-lined bar, tropical outdoor beer garden and tasting room, the MIA operation is dialed in and getting its product out there into the community.  You may have tried its Miami Weiss at Harry’s Pizzeria, and now The Raleigh will add it to the White Bar’s tap next month, along with MIA IPA.

“We always enjoy participating in beer gardens,” Eric Rodriguez, Territory Sales Manager for Most Wanted Beverages, MIA’s distributor in which owner Eddie Leon is  limited partner. “Talking to locals and introducing them to our beer is always fun. It’s a great way to interact with the consumer and leave them with a memory of our beers. They seem to appreciate the brand more once we get to interact with them. The craft beer community welcomed us with open arms. A lot of the guys at MIA have known other brewers and reps from working in the industry so we’re all friends. The locals have shown us a lot of love as well.”

Taking place among a lush tropical setting behind the hotel’s legendary pool, Buck’s Beer Garden & Bonfire invites locals to re-acquaint themselves with our favorite hotel on South Beach. Guests have flexibility with an a la carte, “pay-as-you-go” format purchasing carnival-style tickets at a booth for food, beer, including Michael’s Genuine Home Brew, and wine (one ticket equals $1.) Enjoy our special valet rate with Buck’s cashier validation of $5 per car, subject to availability. Tickets are reusable at future events.  As for Rodriguez, he prefers grilled or BBQ’d beer garden fare in one hand, like a Buck’s bratwurst with kraut and spicy mustard, and the MIA IPA in the other.  MIA will also tap its Pilsner, Tropical Lager and two 2 TBD styles.  We love surprises!  See you on May 7 at 6PM.

Smokin’ Hot Local Brews: Harry’s BBQ Night Pops Again!

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It’s about time to roll out the ole smoker again, as Harry’s Pizzeria welcomes Wynwood Brewing Co. for a night of beer and BBQ in Miami’s Design District on Tuesday, May 19th beginning at 6:30pm! After popping up its first BBQ night back in August with Athens, GA’s Terrapin Beer Co., Michael Schwartz’s casual neighborhood joint is pairing up with Miami’s own Wynwood Brewing Co., as well as chef Leonardo Maurelli, an Alabama-based chef who has known Michael since the beginning of Michael’s Genuine Home Brew’s story.  Tickets are now live HERE for BBQ Night in Pizzaland!

“We don’t know what the menu is yet which is always part of the fun, but we will be playing off of the classic flavors of smoky, tangy BBQ,” explains Wynwood’s assistant brewer David Rodriquez, who you may recognize as the beard behind the jockey box from March’s Buck’s Beer Garden events. “Pop’s Porter is a dark, medium bodied beer with coffee and chocolate notes that pair well with the deep, rich smoke you get from a rub. Wynwood IPA and Magic City American Pale Ale both have a nice bitterness that also plays well off spice.”


Bucking the Trend: Dave doing his bearded brewer thing at Buck’s Beer Garden’s inaugural event at The Raleigh South Beach on March 5. Our last April event is this Thursday with Funky Buddha Brewery.

When it opened its doors in 2011, Wynwood Brewing Co. was the first craft production facility in Miami, soon receiving recognition on the national stage.  In 2014, Pop’s Porter took home a gold medal at the Great American Beer Festival, akin to the James Beard Foundation Awards for the craft beer industry — huge for Miami and its emerging craft brewing community which no doubt got a jolt from this coup.  Wynwood’s mission has a familiar ring to us at The Genuine Hospitality Group, to bring “fresh, delicious, and creative beers” to South Floridians.  May and June bring a big milestone, David shares.  Wynwood will take their beer beyond growlers at the Tap Room and begin bottling La Rubia and Pop’s Porter in a limited addition 22-ounce format. Harry’s always seems to have at least one Wynwood style on its 4-tap system, and its bottling gives us more flexibility in terms of what we can offer from its portfolio in the future.

“For me, pale ales are the way to go when it comes to BBQ,” David continues.  “They have the perfect balance of caramel maltiness and bitterness.”

So what of the BBQ… We are excited to welcome chef Leonardo Maurelli of Central in Montgomery, Alabama who was there when Michael was introduced to Back Forty Beer Company at a 2011 Auburn University event for tornado relief.  A native of the Republic of Panama, Leonardo shares his unique multicultural take on traditional southern dishes and cuisine. We know he will bring the BBQ mojo on a collaborative menu with Harry’s own chef de cuisine Daniel Ramirez!
Tickets are $68 and include it all — an indoor and outdoor stationed menu of BBQ, sides and dessert, all you care to drink Wynwood beer (special treatments, too!) from our counter, tax and gratuity. We love mixing it up at Harry’s Pizzeria and can’t wait to start the summer off with some BBQ!



Designing Restaurant Paradise With Meyer Davis Studio

The opening of Paraiso Bay’s Beach Club and waterfront restaurant is not quite on the horizon yet, but the collaboration between Michael and Meyer Davis Studio is in full swing.  At their New York-based design firm, Principals and Partners Will Meyer and Gray Davis specialize in residential, hospitality, retail and workplace environments. While still working drawings on paper at this stage, the space and kitchen is laid out with a distinct direction thanks to a solid working relationship.

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Carlos Rosso, President of the Related Group’s condominium development division meets with Michael and Will Meyer of Meyer Davis Studio last month at Michael’s Genuine Food & Drink in the Design District.

“I love their work and am super excited about our partnership” Michael explains. “Mostly because they are extremely talented designers but also because they understand restaurants and how they work.  They design with functionality and flow in mind.  One of the most important elements to me is how it all works together as a whole.”

The team has been meeting regularly to review plans in stages and communication is key.

“Michael is great to work with. He’s responded positively to our approach and has been very hands on with kitchen design and functionality.” says Will Meyer.  “We work with celebrity chefs on a regular basis, and it’s always fantastic to work with people who know what they’re doing and are passionate.”

If the two agree on anything, it’s that functionality always comes first, especially in restaurant design. The space needs to flow for guests and employees.  “We really stem our aesthetic choices from functionality,” explains Will.  “These need to function well to also be impressive design decisions. We also always want guests to feel comfortable and for design to be luxurious at the same time. That balance is the key to a great design.”

When starting this project, Michael came in with a clear vision of what he wanted.  The restaurant’s open kitchen and wood grill — something that’s been a centerpiece of private events at the property’s sales center off Biscayne Bay — will be a focal point, as is the importance of bringing the amazing location on the waterfront into the restaurant.

“We’ve conceptualized a space that is seamless in its transition from the outside in,” Will continues. “There will be trees and plantings within the restaurant, as well as a nanowall system on the first and second floor that can be opened to allow the interior to pour outside. We like to keep our interior and exterior materials similar as well, so that the dining overflows outdoors and people feel the same environment throughout the space.”

MG_Paraiso_HH_Final_logoThis restaurant is meant to be a space that residents should feel comfortable making their regular spot.  The Studio thinks a lot about how guests will engage with its projects, from families enjoying a meal out together, to more romantic evenings, and even special events.

Will notes, “Hopefully the restaurant can be an inviting home away from home, while also serving as a destination for those who are not residents.”

Related is currently preparing to launch the final 55-story residential tower within the Paraiso enclave. The GranParaiso Tower by Piero Lissoni will begin sales early May.

“Working with the extraordinary talents of Michael Schwartz and the design stars of Meyer Davis Studio is an unprecedented blend of vision and style,” said Carlos Rosso, President of The Related Group Condominium Division. “Together, we’re creating Paraiso Beach Club to transform the lifestyle on Biscayne Bay.”

He continued, “This is the destination Miami has been waiting for, especially in downtown, where the best dining and culture are taking shape before our eyes. Paraiso’s Beach Club will become the spot for contemporary and relaxed gatherings on the waterfront, for drinks and amazing meals with friends and family. I can already imagine our dock lined with boats and water taxis.”

Come toast the vision for Edgewater, the new neighborhood in our future on Biscayne Bay.  Join Michael for complimentary snacks & drinks inspired by his future Paraiso Beach Club restaurant tonight Wednesday, April 8 from 5:30-7:30 p.m. at Michael’s Genuine Food & Drink (130 NE 40th Street.) For more information about Paraiso Bayviews  please contact info@paraisobayviews.com.





Our New British Anthem | Michael’s Genuine Pub Sets Sail for Southampton

1425922434_AnthemConveyanceInfographicGet ready to be gobsmacked!  Our second Michael’s Genuine® Pub aboard Anthem of the Seas will open later this month, and we can’t wait to call Southampton, UK our first home away from home overseas!  The second in the Quantum Class fleet has made its way from the shipyard in Papenberg, Germany like big sister Quantum,  and our team here at The Genuine Hospitality Group is making final preparations to head abroad to meet her in Bremerhaven.

So, what’s new for number two?  Besides brushing up on our British English, not much, but we did feel it was important to make a few tweaks with a nod to Anthem’s home port.  The menu by and large remains the same in the snacks section.  Crispy pig ears are now called “scratchings,” and we added a great Scotch egg that chef Thomas developed in Grand Cayman, where it can often be found in myriad preparations on the menu (it’s part of the Commonweath, of course!)  Michael also added a section of larger plates including a classic Sunday Roast and grilled salmon with curried lentils.  We didn’t have to look far for amazing charcuterie and cheeses from Great Britain’s best artisanal producers, so they are highlighted in The Pub Board with accompaniments.  On a sweet note, sticky toffee pudding was a must, so it will join peanut butter pie-in-a-jar and panna cotta with mixed berries.  The Pub serves specialty cocktails, American craft beer including Michael’s Genuine® Home Brew, as well as local brews on tap and in the bottle, and a small but focused wine and spirits list. Order one of the Pubʼs three whiskey flights to sample rum from America’s east and west coasts, bourbon from the heartland, and Scotch whiskey, closer to home.  Follow along on the journey through Instagram @royalcaribbean, @mghomebrew and @mgfd_mia.


[Recipes] It Takes Two: The Bradley Palate

As featured in April's TheLocal Palate (photo by local legend Bill Wisser)

As featured in the April issue of The Local Palate (photo by local legend Bill Wisser)

Print is not dead.  At least not yet.  With the magazine aisle as crowded as it’s ever been, it takes focus from the reader to find meaningful content in the clutter.  A little merchandising doesn’t hurt either!  So when a title you have been known to flirt with at The Fresh Market checkout comes calling for a recipe, you answer and have the big guns ready. At The Genuine Hospitality Group big guns come in many forms, and it was Executive Chef Bradley Herron’s turn.

TLP.CoverThe Local Palate’s “Redux” column asks two chefs for a spin on one dish, in April’s case: pickled shrimp.  Bradley answered with his pickled shrimp recipe and built a dish from it, Florida Stone Crab Fritters with Pickled Shrimp Remoulade.  Bradley reaches for pickled shrimp when he is looking to balance a fried dish. Briny and bright, they add just the right touch of acid to complement something decadent like these golden, crabby fritters.  When can you ever go wrong with double seafood?

Check out this Charleston-based publication on your next shopping trip and whip up a batch.  If you’re in Florida and don’t want to splurge on Stone Crab, Chef recommends any variety of locally-caught shrimp such as Key West pinks or even Royal Reds, one of our favorite local varieties with a sweet and delicate flavor. Rock shrimp are a great runner-up if you can find them!  Or just make make the remoulade and serve it with your meal of the moment — pan-seared snapper with a dollop and salad sounds like dinner to me!


Bill in action!

Florida Stone Crab Fritters with Pickled Shrimp Remoulade

Serves 6

¾ cup All Purpose flour
1 teaspoon baking powder
1 tablespoon kosher salt
2 pinches of black pepper
¾ cup buttermilk
½ cup raw corn kernels
¼ cup red bell pepper, small dice
2 tablespoons chopped scallions
1 teaspoon minced garlic
2 cups Stone Crab meat
Canola oil for frying
Kosher salt to taste
¼ cup of Pickled Shrimp Remoulade (recipe below)

Combine dry ingredients in a large bowl. Whisk in buttermilk until fully incorporated to make a batter, then fold in the corn, bell pepper, scallions, garlic and Stone Crab meat. Heat 3 inches of oil to 350°F in a countertop electric fryer or deep pot. If you don’t have a deep-fry thermometer, a good way to test if the oil is hot enough is to stick the end of a wooden spoon or chopstick in it. If bubbles circle around the end, then you’re good to go. Working in batches, spoon large tablespoons of batter into fryer carefully and fry until GBD – golden, brown, delicious – about 45 seconds. Remove the fritters using a spider or slotted spoon and let cool on parchment paper, seasoning immediately with salt. To serve, spread a heaping tablespoon of remoulade on the plate and arrange 3 fritters on top. Garnish with a few extra pickled shrimp.

Pickled Shrimp Remoulade

Makes 1 pint

1 pint mayonnaise
2 tablespoons minced shallots
1 teaspoon minced garlic
1 tablespoon chopped capers
1 tablespoon chopped parsley
2 tablespoons chopped Pickled Shrimp (Recipe Below)
Zest of 1 lemon
Juice of ½ a lemon
1 pinch of Old Bay Spice

Combine all ingredients in a mixing bowl. Serve with Stone Crab Fritters. Keeps for up to 5 days sealed in the refrigerator.

Pickled Shrimp

Makes 2 quarts

1 celery stalk
½ cup of sliced yellow onion
3 bay leaves
2 sprigs of thyme
1 tablespoon kosher salt
½ tablespoon fennel seeds
½ teaspoon of mustard seeds
1 pound raw Royal Red shrimp or rock shrimp
1 cup extra-virgin olive oil
Juice of 3 lemons
3-4, 1-inch wide strips of orange peel
½ teaspoon of fennel seed, ground
½ teaspoon of chili flakes
½ teaspoon of ground allspice
2 pinches of fennel pollen
1 cup of yellow onion, sliced thin
1 cup of shaved fennel
2 bay leaves
2 sprigs of thyme
1 tablespoon on kosher salt
½ teaspoon ground black pepper

Fill a large pot with 3 quarts of water over high heat. Add celery, onions, bay leaves, fennel seeds, mustard seed, and salt, and bring to a boil. Drop the shrimp and cook for 30-45 seconds. Using a spider or slotted spoon, remove shrimp from the liquid, place on a paper towel-lined platter, and let sit at room temperature to cool.

To make the marinade, combine olive oil, lemon juice, orange peels, ground fennel seed, chili flakes, ground allspice, fennel pollen, yellow onion, shaved fennel, bay leaves, thyme, salt, and pepper in a large mixing bowl. Gently incorporate the shrimp and pack into mason jars. Allow to pickle overnight. Keeps sealed in the refrigerator for 2-3 weeks.