It’s Harry’s Pizzeria On Wheels!

HP Pizza party on wheels

Miami’s favorite casual neighborhood joint, Harry’s Pizzeria®, is hitting road from its headquarters in the Design District as Michael Schwartz readies the opening of our first new location in Coconut Grove!!!  The Genuine Hospitality Group is now proud to offer Harry’s Pizzeria on wheels, bringing the pizza party to you courtesy of TGHG Events with a beautiful, copper-domed mobile wood-burning oven. This latest offering from the company’s growing off-site events and catering outfit makes popping up a Schwartz-approved pizza party virtually anywhere in South Florida a reality.

Director of Special Events Lindsay Guidos explains, “What’s unique about our events capability is that you have the entire Genuine team’s resources at your disposal – our chefs, menus and me to plan everything! From fully-staffed experiences with décor to simply cranking out perfectly-tuned Harry’s pies for a hungry group, enjoy as much James Beard Award-winning food & hospitality as you care to experience.”

TGHG Director of Special Events Lindsay Guidos with Chef, tasting out the goods. All Genuine photo shoots are edible!

TGHG Director of Special Events Lindsay Guidos with Chef, tasting out the goods. All Genuine photo shoots are edible!

Like its on-site private parties, Harry’s Pizzeria’s mobile oven option makes for water cooler-worthy office happy hour gatherings, bachelor and bachelorette parties, and unforgettable kids’ birthday celebrations. Menus are fully customizable from dedicated pizza parties featuring Harry’s favorite pies, to family-style spreads that showcase the restaurant’s favorite snacks, bright and colorful salads, entrée specials, and desserts. Leverage the group’s Genuine coffers to complement the meal with craft beers and new world wines like Chef’s own Lua Rossa red blend, as well as old world standbys from Wine Director Eric Larkee’s lists across all Schwartz restaurants.

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Wish we could park the oven in front of Harry’s every day!

For menus and pricing, including planning parties at any of The Genuine Hospitality Group restaurants, please reach Lindsay at Lindsay@thegenuinehospitalitygroup.com or 203.313.4503. Check out the feed on Instagram at #HPMobileOven and #TGHGevents.

Harry’s Pizza Party | SAMPLE MENU
Served Family-Style

SNACKS
Meatballs in sauce
Focaccia & Homemade Organic Ricotta
SALAD
Escarole lemon, anchovy & bread crumbs
Heirloom Tomato & Mozzarella torn basil, extra virgin olive oil
PIZZA
Margherita mozzarella, tomato sauce & basil
Oyster Mushroom taleggio, roasted poblano peppers, fresh chilies
MGFD Bacon fingerling potatoes, caramelized, cave aged gruyere, arugula
Meatball peppers & onions, escarole, trugole
DESSERT
Panna Cotta
Chocolate Chunk Cookies

The Fruit of Life: Kristina’s Summer Bite of Haitian Mango Culture & Trade

Kristina Francillon took the summer off from her duties in MGFD reservations and with us branding folks at TGHG to work with mango growers and exporters in Haiti during the peak of season.  We thought it would provide a unique perspective on sourcing and agriculture to hear her story!

Happiness. That is what a mango means to a Haitian. March to August is the Francis mango season in Haiti, and adults and children alike look forward to it, eating multiple mangoes a day. My number is two per diem.  A mango could be sliced and daintily eaten with a fork, but to enjoy this tropical fruit in its true sense, you must peel it all, grab it with both hands, and take a bite as its sticky, sweet juice runs down.  Full face in!  In fact, my paternal grandmother (who was quite the lady) used to say, I will not get dirty for just one mango, I need at least two or three. Thus, bathing in your mango, if you will, is the only way to do it.

The Haitian mango does not only impact taste buds, but also the economy. The mango business supports over 50,000 Haitian families, with jobs, from the growers, to the exporters, to the street merchants. Mangoes are life around here. Although there are 140 varieties growing around the country, the francis variety is the most exported. Why is the francis mango so special, in addition to supporting Haiti’s recovering economy? Its flavor. The taste is rich and spicy and this variety has consistent flavor, unlike some others. It is also one of the juiciest mangoes there is. This is why these mangoes are so orgasmic. It drips as you eat it and no one is shamed into licking the nectar as it falls.

I have had the pleasure to intern with F&L, a mango exporting firm in the St Marc area in Haiti, approximately two hours from Port-au-Prince. The firm exports its mangoes to the US and is USDA approved. With a rigid selection process and a diverse and talented team, the company truly impacts the local economy. Mangoes are sourced from both F&L farms, and other local farmers. The fruit is naturally grown and only the highest quality mangoes are exported. They are then treated using a hot water treatment, sorted, packed and shipped in refrigerated containers to the States. The process is thoroughly supervised by a local and a USDA inspector, who are both on site, at all hours of operation. All so that you may enjoy the very best Haiti has to offer.

F&L is an affiliate of Agrotechnique SA, a company dedicated to the agricultural sector in Haiti for over 40 years. The team is local and their desire to help the country is palpable. Haiti does not grow through humanitarian aid, rather it develops through sustainable investment and exportation of local goods. This is what F&L does, and their products, mangoes in particular, are proudly showcased in major US cities like Miami, New York and Boston. Yes, Haiti is often portrayed as a country of despair, but let’s look at Haiti through another lens. Haiti = Good Mangoes.

Let’s discuss my experience. The best part: eating all the mangoes I could ever want, whole or juiced. I have never indulged this much and lost weight. This is a girl’s dream! Thus far, my work involves sales and strategy, where I help the firm improve its processes and increase its clientele. I like to think of it as an internal consultant of sorts. But I am learning so much more from this team, than I believe they are learning from me : from the mango culture, to the exportation business, to the love for Haiti. It is contagious. I have always loved Haiti, having been raised there. But working at a firm with direct impact on growers, families and the economy, has changed my view of the country as well. There is so much to be done here, and the impact of your work will be visible. I am lucky to have had the opportunity to make a difference.

At the Genuine Hospitality Group restaurants, the farm to table approach is vital. And TGHG has taught me the value of careful sourcing and of supporting growers. This is why I value the work of Haitian mango growers, and of firms such as F&L, who create work for these farmers, and distributors, through exportation. I have always loved the Francis mango, but now the fruit means so much more. Mango is now life to me.

Buck’s Goes Poolside for the Summer, Beginning with Biscayne Bay Brewing Co.

July Bucks Beer Garden Flyer

This Thursday, July 2 we are diving head first into summer with our first Buck’s Beer Garden Poolside at The Raliegh Hotel Miami Beach! We’re kicking it off with Biscayne Bay Brewing Company and their divinely refreshing drafts. We’ve also added a few pool games, so bring your swim suit!

Biscayne Bay Brewing Co. is located in Doral, where they have a 15 barrel brew house, which means they can brew about 465 gallons of frothy amber goodness at one time. The BBBC owners have a background in politics as well as a deep love of beer, when they traveled the country and noticed craft breweries popping up every where, they decided to set up shop at home. The Doral brew house officially opened in August 2014 and they are planning to open a tap room in the next few months. I spoke with Tito, brand ambassador at BBBC, who said the brewers really make his job easy. “The beers speak for themselves. A great brewer is like a great chef! There are so many different types of yeast, hops and grains and BBBC brewers know how to make the most of them. It’s incredible what they can do.”

BBBC Logo

Find BBBC on tap at Buck’s and at the hotel all month, check out the line up:

1513 Golden ale
Miami pale ale
Biscayne Bay Saison
La Colada Porter
Double nine IPA
Pequeña habana pilsner

The Double Nine is a Rocky Mountain Pale Ale “so big, so bold” BBBC boasts, “it deserves its own snifter.” A nod to 18th Century ship imbibers, this IPA does not mess around. Striking a balance between a malty foundation and grapefruit finish, this is the ideal poolside brew. Using a variety of hops BBBC brings us a beer with “a pungent citrus-driven hop infusion.” And… we’re sold! See you this Thursday and again on July 16, poolside!

Quick Buck’s recap: The beer garden is on every first and third Thursday of the month from 6PM – 10PM, The Raleigh brings its iconic backyard Oasis to life for locals and visitors, with local craft brews, Genuine Food, lawn games and much more!  There is no cover charge to attend.Guests have the flexibility with an a la carte, “pay-as-you-go” format purchasing tickets at a booth for food, beer and wine (one ticket equals $1).  The Raleigh will offer a special valet rate with Buck’s cashier validation of $5 per car, subject to availability. A different local brewery is featured monthly and will serve 12 ounce pours of a selection of beer for 5 tickets ($5); Michael’s Genuine® Home Brew for 5 tickets ($5); wine by the glass is also available for 5 tickets ($5); and full bar available for more tickets.  All food items are less than 10 tickets ($10) and served from concession-style stations. Savory items include, a soft pretzel, sausage with toppings, Tuna sandwich, Veggie Sandwich and burgers with an assortment of toppings and sides of warm German potato salad and bacon and savoy-celery root slaw. For the sweeter side, DIY s’more kits with are ready to roast on at the firepit.  Lawn games include ping pong, corn hole and giant Jenga.

Cheers and see you Thursday at 6pm!

Join Amy and Harry’s for July’s OMG! Dinner & a Movie

STAY TUNED FOR NEXT MONTH’S EVENT — TICKETS WILL BE ANNOUNCED SOON FOR OMG! ON AUGUST 13!

O Cinema Wynwood and Harry’s Pizzeria reunite to celebrate AMY, the new documentary chronicling the career and life of Amy Winehouse, for our OMG! Dinner & A Movie series on July 9. A once-in-a-generation talent, Winehouse captivated us with her unforgettable voice. A jazz artist in the truest sense, she sang about her experience and struggles with raw honesty. The film, directed by Asif Kapadia, features previously unheard tracks and archival footage of Amy in her element. We’ve been humming the soundtrack for weeks, and absolutely cannot wait to see this film!

Doors open at 6pm and the movie starts at 7. General admission tickets are $40 and VIP tickets are $55 (the VIP tickets come with a signed copy of Chef’s cookbook Michael’s Genuine Food.)  Tickets are now LIVE and can purchased through O Cinema, here!  Chef de Cuisine Daniel Ramirez wrote a menu fit for a Queen, see below!

Fennel and radish salad with preserved lemon vinaigrette
Sunday roast with braised beef
Roasted summer vegetables with parmesan
Mashed potatoes and Yorkshire pudding
Banoffee pie (a traditional English pie made with banana, cream and toffee)
And a special movie snack of home made spiced corn nuts!

Summer at The Cypress Room Shines in The Beverage Book

Cool off from Miami’s heat with something new and refreshing at our elegant American dining room and bar in the Design District!  Beginning today, The Beverage Book at The Cypress Room features six new cocktails from Aperitifs and Classics to Specialty Housemade. Also, for the first time the restaurant offers nightly-changing cocktail and spirits pairings for its 5-course Tasting Menu in a “Bartender’s Choice,” available for $40 additional, plus tax and gratuity.

Inspired by the classics and summer in the Magic City, TGHG Beverage Director Ryan Goodspeed reimagines old school cocktails through a modern American lens.  Pouring into vintage bar books and cocktails lists from as early as 1895, Goodspeed can usually find a home for a new idea he’s had or a new ingredient he’d like to feature.

“The beverage program at The Cypress Room is unabashedly spirit driven and careful calculation goes into each drink,” says Mr. Goodspeed.  “Cypress cocktails have a depth and texture to them. They are well-mannered, but get straight to the point!”

Beginning with light and refreshing Aperitifs (11), Four Rosés blushes with Chef Schwartz’s favorite, featuring rosé wine, Lillet rosé, Dillon’s gin-based rosé liqueur, rosebud and hibiscus flower water and a lemon twist. Lonely Negroni combines Miller’s Westborne gin, Campari, Aperol, JuJube syrup, lemon and orange peel. Classics (12) add a Whiskey Sour with WhistlePig rye, Cardamaro, lemon, simple syrup, egg whites and orange bitters, and Singapore Sling shakes Fords gin, Cherry Herring, Cointreau, Benedictine, pineapple, lime, angostura and a maraschino cherry. Specialty Housemade (14) includes Brewster highlighting the final harvest of the lychee season with vodka or gin, simple syrup, lime and cilantro. And every summer needs an anthem, so for Cypress it comes in the form of Summer’s Soda, a clear-as-a-summer’s-day elixir packing a punch with Highwest Silver Rye, Dolin Blanc, lemon, and lemongrass-lavender-chamomile syrup.

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Christian and Ryan, a meeting of the beverage minds over the TCR bar.

Cocktail and spirits pairings at The Cypress Room change nightly based on the 5-course tasting menu of the evening. Each day before dinner service our chefs review the dishes with Bartender Christian Carnevale and General Manager Amanda Su who perform some improvisational magic exercising their smarts and a little creative license for good measure.

Christian says, “The guests at The Cypress Room are looking to see what we can do. They are genuinely interested in what they’re drinking – whether it’s from a wine glass or a highball. They want to test our knowledge. These pairings give us an opportunity to converse with the Tasting Menu, show off what we can do and get creative! Our focus is on guest experience, everything is thought of beforehand, needs are anticipated and tailored to you.”

And if you were to ask Ryan, what makes a good cocktail? He’d say, “if you keep going back for more!” And we sure will, see you at The Cypress Room!  What will be your summer cocktail go-to at The Cypress Room? Follow us on Instagram and Twitter at @thecypressroom and tag us on your next visit. New summer hours offer dinner Monday through Thursday, 6-10pm and Friday and Saturday 6pm-12am. The restaurant is closed Sundays.

The Cypress Room is located at 3620 Northeast Second Avenue in Miami’s Design District. Reservations recommended by calling 305.520.5197 or emailing reservations@thecypressroom.com. For more information, including current menus, please visit thecypressroom.com.