Duck, Duck, Pork: Harry’s BBQ Night Menu is Here!

HP BBQ Night_menu_5.8Make a run for it!  With summer in our sights, it’s time to roll out the smoker again at Michael Schwartz’s casual neighborhood joint in Miami’s Design District and welcome a local brewery to pour for dinner. Harry’s Pizzeria welcomes Wynwood Brewing Co. for a night of local beer and BBQ in Miami’s Design District on Tuesday, May 19 beginning at 6:30 p.m.  We now have a mouthwatering menu certainly fit to chase with beer!

We are also excited to have a guest chef join us important to the story of Michael’s Genuine Home Brew. Chef Leonardo Maurelli of Central in Montgomery, Alabama was there when Michael first met 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!

Click here for tickets ($68 includes 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 couldn’t wait to start the summer off with some BBQ.  See you there!

 

Amy’s Cinco de Sundae with Tequila Caramel Sauce

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Those of you familiar with the Home Brew Sundae know we don’t shy from booze in our desserts at Michael’s Genuine® Food & Drink and are always looking for reasons to celebrate creativity in the kitchen.  Tomorrow we have a little fun with Tequila in our caramel sauce for Cinco de Mayo courtesy of Amy Kalinowski.  You may remember this sweet face peeking out from behind the pastry window.  Amy is back in the house and taking on the role of pastry chef now overseeing desserts at Michael’s flagship restaurant. Amy brings almost 10 years of culinary experience to her new post, including three of them spent in the Miami pastry department under the tutelage of the legendary Hedy Goldsmith.

“We are incredibly excited to have Amy back,” says Michael.  “She lights up the kitchen with her smile and brings her infectious enthusiasm, passion and creativity to our pastry program. I know she will shine in this lead role!”

Amy holds a degree from Johnson & Wales University in South Florida. After a few years working at various restaurants as a night plater and cake decorator, Amy found herself at Michael’s Genuine in 2008, where she honed her technical and practical skills as Pastry Assistant. During this formative time at the restaurant, she found herself working with Hedy to develop the Sweets section for Schwartz’s iconic Brunch service introduced in 2009. Putting out countless, weekly-changing plates during those marathon Sunday shifts on the pastry line stretched her stamina and creativity as she began developing recipes of her own.

“I am looking forward to this next chapter in my career with The Genuine Hospitality Group,” Amy reflects. “Seeing the delight on our guests faces after enjoying our creations is a treat in itself.”

Cinco de Sundae

Cinco de Sundae

For Cinco de Mayo, Amy wanted to use traditional Mexican ingredients in an unusual way, as is her style. Behold… Amy’s Cinco de Sundae with housemade coconut ice cream, tequila caramel, grilled pineapple, and toasted coconut and macadamia nuts. She starts with a whole skinned pineapple on the grill, which just gets a sheen of vegetable oil to help deliver juicy grill marks.  She carefully handles the fruit with a kitchen towel, as pineapple’s high water content means it holds heat!  You want that char on all sides, and Amy insists grilling intact makes for a better final product. Once done, she cuts the pineapple into discs, then into quarters. In the restaurant, Amy grates real coconuts and spreads the macadamia nuts in one layer on a parchment-lined baking sheet, toasting them at 300° for about 10 minutes. To assemble the sundae, Amy starts with a deep chilled bowl and layers the ice cream on the bottom, followed by a generous drizzle of tequila caramel and topped with a sprinkle of as many macadamia nuts, coconut and pieces of pineapple you desire.

Since most of us don’t have restaurant grade ice cream machines at home, choose your favorite brand of coconut and make the toppings — they’re what make this dessert distinctly May 5 and unmistakably Amy’s!  Feliz Cinco de Mayo!

Tequila Caramel Sauce

Makes 2 1/2 cups

1 cup sugar
¾ cup cream
3 tablespoons tequila
¼ cup butter
¼ teaspoon kosher salt
1 tablespoon lime juice

Place a sauce pot with ¼ cup of water on the stove, add the sugar and cook over high heat. Do not move the pot until you see the sugar turn a caramel color, then begin to stir the mixture until it becomes a light amber color. When the mixture reaches light amber, turn off the heat and very carefully and slowly whisk in the cream. Once the cream is incorporated, add the tequila, butter, salt and lime juice. Allow to cool to just above room temperature. The caramel sauce will hold up to one month in the refrigerator in a sealed, airtight container.

Treat Yo’ Self & a Friend: BOGO Out Loud this Holiday!

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Treat yo’ self & a friend!  Buy one Baking Out Loud cookbook, get one free on the e-shop (michaelsgenuine.com/SHOP) until December 20, our express shipping deadline.  Executive pastry chef Hedy Goldsmith’s debut cookbook is $27.50 and can come signed or personalized. Click here to add one to your shopping cart, and we’ll match the first purchase per customer. BOGO or go home! Offer good for online purchases only.

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Genuine elves to the rescue! We can help with all your holiday gifting needs, especially The Genuine Hospitality Group Gift Card. Click the slow roasted short rib pizza above to purchase, and follow #TGHGGiftCard on our Instagram accounts @MGFD_MIA, @harryspizzeria, @thecypressroom, and @mghomebrew for a treasure hunt of more genuine treats it can buy!

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Welcoming more luxury, more neighborhood. Whether you’re out for a stroll to enjoy Palm Court’s Buckminster Fuller Dome or on a mission more than mere window shopping, Michael’s elegant American dining room is open for lunch and dinner in Miami’s Design District. Click here for our lunch prix fixe menu and book by calling 305.520.5197 or emailing reservations@thcypressroom.com.

MGFD Brunch at 5 Years | Homage to Hedy’s Sweets

Five years ago, a typical Sunday morning at Michael’s Genuine® Food & Drink (“MGFD”) was a time for our chefs to prepare for the evening service and plan for the upcoming week, quietly without distraction. But then October 25, 2009 rolled around and Sundays were never the same again. Today, once 11:00am hits the clock, MGFD is a vibrant and colorful scene of savory and sweet. Tables are adorned with a variety of small plates mingling with cocktails, wines, and beers at once. It is a playful and nostalgic affair, a frenzy of energy and creativity, and Hedy and Michael would not have it any other way.

Hedy explains that when Michael developed Brunch at MGFD, he wanted a different concept, where guests could enjoy a number of different plates, without any set rules. “It is whatever you feel like…”  It was a hit out of the gate, attracting the attention of then New York Times food critic Frank Bruni and has evolved into more than we ever could have imagined — a fun and interactive meal stretching the imagination of both our customers and our team in the restaurant that puts it together each week. We’ll cover the savory side of the menu next, but today we begin in keeping with Hedy’s mantra: “Eat dessert first!”

At the top of the Sweets section appear Hedy’s Childhood Treats. These items are meant to bring back childhood memories and can often be found in Hedy’s cookbook, Baking Out Loud: Fun Desserts with Big Flavors. Items like overstuffed o’s, s’mores and chocolate caramel peanut bars show the playfulness and accessibility of the menu. As much as they attract children, they are meant for big kids, us. Because Hedy’s goal was to bring out the “oohs and aahs” out of us, and boy does she!

The remainder of the menu will leave you equally flabbergasted. The classics such as the pop t’s — which are Hedy’s take on the still relevant as ever original, on-the-go handheld breakfast pie — and the sticky bun, have new flavors weekly. They are in short, a grow-up version of your old time favorites. By grown- up, we mean improved of course. Exponential improvement. Some dishes are too bold to fathom, like the tequila watermelon-popsicle, or the macaron ice cream sandwich, or the peanut butter pie in a jar overflowing with caramel. Literally overflowing. Ugh! Hedy dares to play with both savory and sweet in general, particularly in her sticky buns, such as the bacon, cream cheese and peanut butter sticky bun. It leaves you to lick you fingers shamelessly at the table and turn an average Sunday morning meal, into your most anticipated moment of the week. Seriously. Some guests join us religiously for brunch and Hedy’s sweets are one of the reasons why they are committed to our brunchbell. Yes that’s what we call it!

Why the obsession? Our pastry team bakes with heart. Hedy and her associates change the Sweets menu in its entirety, weekly, with updates reflected on the michaelsgenuine.com website by crack of dawn Sunday. Although some preparation may be made in advance, or mise en place, all sweets are baked on Sunday morning. Hedy shares, “ I like to keep challenging myself, have fun and inspire my team. I don’t take myself too seriously and want to keep it playful”. That passion is evident from the choice of items on the menu, but most importantly the flavors. Hedy values multi dimensional dishes, especially with the desserts. She would hate for a guest to merely have two bites, which is why she plays with savory for balance. In her iconic and ever evolving cookie, junk in-da-trunk ®, for example, Hedy mixes cookie dough with pretzels, potato chips, peanut butter, and candy bars, but tops it with sea salt, “… to give your taste buds a break”, she reveals. This is a sweet marathon, not a race!

Hedy likes to inspire, but is also inspired by her energetic team, including Devin Braddock, who takes great pride in spearheading putting out the #brunchbell under the direction of pastry Sous-Chef, Patty Lopez. Devin also enjoys playing with the line between sweet and savory, such as hot pepper jam, and she loves our brunch’s core idea, nostalgia. Preparation for brunch sweets begins as early as Monday, when the team assembles a rough draft of the menu, which evolves during the week. It is the perfect opportunity for originality to emerge. And as the week develops, each dish “…molds into something more beautiful and more creative”, making brunch equally exciting for Devin and for you. The A team also includes Dallas Wynne, a Harry’s Pizzeria alum.

Brunch at MGFD comes together due to the participation of the entire team. Pastry helps the savory side by making a crumpet batter, while the servers, managers and support staff review the logistics for an effective brunch. It is a tough service to tackle, but quite a fun one. It can also be a friendly competition between sweet and savory, as Sous-Chef, Jason Arroyo, crosses the boundaries with a savory French toast for example; whereas Head Line Cook, Manuel Arredondo, brings out his own creativity to mirror Devin’s bold dishes, with maple bacon pancakes. If you haven’t experienced this underrated game yet, hustle because the bell rings at 11:00am every Sunday, and as of October 12, lasts until 3:00pm.

[RECIPE] Sweet Summer Sundaes Using Perfect Peaches

Ella Schwartz joins us this summer for three weeks as brand intern. She’ll be a senior at Ransom Everglades in the fall, rows crew and studies photography. Follow her on Instagram @ellaschwartzz and stay glued to our company handles where she’ll also be contributing during her stay with us. IMG_8932 Summer is here. The sun is shining and the heat is unbearably hot. But worry no more! You’re not the only one who will roast this season. The Roasted Peach Sundae combines fresh, juicy peaches with creamy yogurt sherbet and crunchy oatmeal pecan streusel, while keeping it light and sweet for these hot summer days. I went behind the scenes at Michael’s Genuine Food & Drink, where this delicious summer sweet is new to our dessert menu, to find out how it’s made. 10:30 | The kitchen was bustling with excitement. I walk to the pastry station where spices are stacked high and the Kitchen Aid is spinning rigorously. “Step into my office,” pastry chef Patty Lopez jokes as she turns off the mixer and brings what looks and smells like a delicious granola to her counter. As she chops pecans to add into the granola looking mixture, which I soon find out is oatmeal pecan streusel, she explains the elements of the sundae: the star of the show — the peaches, the light yet creamy sherbet, and the crunchy, nutty streusel. The key to roasting perfect peaches, I learn, is to make sure they are firm and not yet ripe. This way, they don’t fall apart when you roast them and they retain their freshness. But under-ripe peaches are not the only measure taken to ensure the firmness of the peach. Patty carefully pits the fruit with a melon baller and is cautious to provide minimum bruising. She also warns to only place the peaches into the sugar and spice mixture right before putting them in the oven. If not, the sugars will make the peaches mushy, a word banned from this recipe’s vocabulary. Only a short minute after putting them into the blazing hot wood-burning oven, I start to see the skin char and blacken under the flames. Out of the oven. Flip. Wine to deglaze. Back into the oven. The tops of the peaches bubble uncontrollably as I look into the fire, wide eyed. Out of the oven. The peaches are removed from the pan immediately to stop cooking and then cut into beautifully-charred quarters. I know what you’re thinking. What happens to that beautiful, flavorful peachy wine reduction leftover?! Into the oven once more for a couple minutes, and it becomes a ooey gooey caramel to end this dessert right. The streusel is also baked in the hearth and broken up into just the right sized crumbles to begin the assembly of this highly anticipated sundae. Streusel, then ice cream, peach quarter, ice cream, peach quarter, streusel, caramel, basil to garnish. 11:30 | “It’s all yours,” Patty says. As I take a bite my dreams come true. It’s perfectly perfect. The yogurt sherbet keeps it light, while still adding a creamy aspect, reminding me of peaches and cream. The streusel’s crunch is perfect and the nuts go perfectly with the peaches. The honey adds just enough sweetness while the char on the peach isn’t overwhelming but just right. The peach is still firm yet soft and tender. All I can say is, peach perfection in a bowl.

 Roasted Peach Sundae
serves 8

4 peaches halved and pitted
¼ cup brown sugar
¼ cup sugar
1 teaspoon ground cinnamon
1 tablespoon ground ginger
¾ cup dry white wine
1 quart Yogurt Sherbet (see recipe below)
3 cups Oatmeal Pecan Streusel (see recipe below)

Pre-heat oven to 450° F.

Mix sugars and spices in a half hotel pan or baking dish. Spread along the bottom of the pan evenly and place peaches cut side down in the sugar. Place in oven for 3-4 minutes, or until the skin of the peach starts to lightly char. Pull out and deglaze the sugars with the dry white wine. Flip the peaches and spoon the liquid over the tops, then place back in the oven and allow to roast for another 3-4 minutes, or until the tops are bubbling. The peaches should be soft on the outside, but firm on the inside. Remove from the pan to cool on a platter. Cut each half in half. Assemble sundae alternating two peach quarters, two scoops of yogurt sherbet, and a handful of streusel.

Yogurt Sherbet

yields 1 quart

2 cups greek yogurt
½ cup simple syrup
¼ cup lemon juice
1 ½ cups honey
1 teaspoon kosher salt
1 tablespoon vanilla paste

Whisk all of your ingredients together in a large bowl and churn in an ice cream machine according to manufacturer’s instructions or until the churned product resembles a frozen yogurt. Store in airtight container in the freezer.

Oatmeal Pecan Streusel

yields 3 cups

1 cup oats
½ cup whole-wheat flour
1/3 cup all-purpose flour
2/3 cup brown sugar
½ teaspoon ground cinnamon
½ cup chopped pecans
3 ounces cold butter

Preheat oven to 350° F.

In a medium bowl combine oats, flours, sugars, cinnamon, and pecans. Using your hands, work the butter into the dry mix, pinching with your fingers until the mixture is crumbly. Lay out on a silpat or parchment lined baking sheet, and bake for 10 minutes, or until golden brown. Crumble finished streusel and store in a cool dry place. Keeps for about a week.