Category Archives: Hello My Name Is…

Brunch to the Next Level: Harry’s Pizzeria-Style

For all you Harry’s fans out there, have no fear, new brunch items are here!  Chef de cuisine Manny Sulbaran is busting out six new dishes that are sure to quell even the most voracious of Sunday afternoon appetites.  Whether you want to amp up your morning toast game with some whipped homemade ricotta,  are craving some melt in your mouth meat with our osso bucco ragu, or are ready for a textural adventure with the crispy pancetta risotto cake,  these new goodies will hit all the right spots and then some.  Don’t worry though folks, for those of you who may want to forgo these brunch items for a breakfast pizza layered and spread with love along with a beautifully runny egg yolk we will be rolling out different pizzas on a weekly basis.  Below are the six new killer brunch items we are doing along with some photos that will have you counting down the days until Sunday brunch and most likely drooling all over your keyboard or phone.  Brunch goes from 11:00 am to 4:00 pm, so whenever you’re feeling right and ready, head on over with your friends and family for some weekend fun!

But for those of you who can’t make it to brunch, we have a little treat for you to bring the Harry’s vibe into your own kitchen.  Attached to this blog post is the recipe for our whipped homemade ricotta!  Now we know what you’re thinking, “Do these people actually expect me to make cheese from scratch?  That’s a laugh.”  Erase any hesitation you might have in mind though because this recipe is easy as pie.  Whip some up for some your own brunch extravaganza, top your homemade pizzas with it, or maybe even make some ricotta cheesecake if you’re feeling real adventurous, the choice is yours!

WHIPPED HOMEMADE RICOTTA wood oven roasted FL peaches, spiced cashews, local honey, brioche toast 9

CRISPY RISOTTO CAKE pancetta, arrabiata sauce, poached egg 8

OSSO BUCCO RAGU roasted squash, farm egg, piave 9

CHICKEN SAUSAGE CRESPELLE besciamella, parmesan 9

SEASONAL VEGETABLE FR ITATTA 6

CHOCOLATE HAZELNUT PANETTONE whipped mascarpone & candied orange zest 7

Welcome to the Dance Floor, Fall TGHG Brand Intern Sara Gaylord

Sara’s parmesan roasted peppers.

I’m thrilled to introduce you to Sara Gaylord, our new fall intern, who comes to us from University of Miami where she is a law student simultaneously pursuing a Masters in Communications at UM, with an emphasis in public relations.  Damn, girl!  She received her undergraduate degree in public relations from the University of Florida in 2009. We LOVE that Sara sought us out through the listing I posted here on The Genuine Kitchen and that she follows all the food blogs we follow. And that she’s from the Jupiter area up the coast and is familiar with Tequesta Brewery, one of our favorite Florida brewers. (I’m also a little jealous she’s been to their tap room before I have been able to make it up since I love their Kolsch so much!)

Sara will be assisting Ellie and I in the brand department this fall in Miami… So without further adieu, here is Sara in her own words!  And follow her on Twitter @SarAllyce!

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Genuine Crossover: From Pork Belly to Pizza and Back Again

Double Take: Genuine pastry team member Tiffany trying her hand at Harry’s oven station.

The Genuine Hospitality Group functions like a family; we joke, we cook, and we clean together.  We spend way too much time together! And we take care of each other.  We each do our part to keep it all running, because let’s face it, the  business ain’t easy. It takes a lot to keep TGHG oiled and in tip top shape, and sometimes that means crossing the Design District to help out.

You might see a familiar face at our newest addition, Harry’s, or at MGFD that you recognize and have to take a second to recall from where.  Like when you see a really good actor pull off a really good song (Gwyneth Paltrow?), I love seeing our staff members in the opposite uniforms.  It’s an opportunity for some perspective, a chance to step out of the box, to keep us all at the very top of our games. I caught up with some of our Genuine Crossovers this week, to see how they feel about it. Here’s what they had to say.

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