Spot the cruller, drag the cruller. It’s how MJ wants us to pot de crème this season.
When you ask Pastry Chef MJ Garcia how she approaches developing new desserts, she tells you it’s just like the savory side of the kitchen. This shouldn’t come as a surprise, given she’s closer than ever to the big picture of the sourcing process now running the Genuine Commissary. Seasonality drives it all, as specific ingredients each become the focus around which dishes and desserts are built.
From apples to pumpkin, now is the time to get a bite, lick and drizzle of fall. Ella Pop Café is increasingly becoming an outlet for creative development thanks to a format conducive to quick product turnover and pastry case production in small batches. A visit could yield anything from Pumpkin Cupcakes to Gingersnap Pumpkin Donuts, often a canvas for seasonal flavors.
Right now, Michael’s Genuine®’s dessert menu is full on fall with three new items, Apple Pie with toasted oats ice cream and salted caramel, Maple Pot de Crème with french crullers, and Turkish Coffee Ice Cream Trifle with cold brew syrup, meringue cream and ginger snaps. Recent specials have included Sticky Toffee Pumpkin Pudding and Pumpkin Ice Cream.
“Apple and pumpkin are so versatile and play really well in both sweet and savory,” she explains. “Going extremely homey, like apple pie, just makes sense. And then there’s just so many different places you can go with it. We’ve been pushing ourselves this season to be smart with cross utilization, but also have a little fun while we’re at it, too.”
Keep your eyes peeled to Instagram for daily specials as the season unfolds.
It’s time to get cracking! Stonies are back and so is our week of living large at Michael’s Genuine® Food & Drink, because that’s just what we do in Miami this time of year. And we have our genie in a bottle, sommelier and The Genuine Hospitality Group beverage manager Amanda Fraga to thank.
To celebrate the arrival of one of this season’s most anticipated local ingredients, for each pound of large Florida Stone Crabs from Monday, October 23 to Sunday, October 29, choose any — ANY — bottle of wine on what I believe to be one of the truly most exciting, dynamic and exceptional lists around for the table for half off. All bottles are fair game, available at lunch, afternoon, dinner and brunch, all week long! From sparkling to creamy, it all pairs as far as we are concerned. Pop in and join us on a Design District stroll for afternoon menu or happy hour, or book a reservation for lunch dinner or brunch in advance at firstname.lastname@example.org or 305 573 5550. From sparkling to red and all the rosé in between, treat yo self in advance of the trick!
Just try to keep up… Chef! Whether for a creative night out with friends or corporate team-building, this intimate pasta-making evening with Michael provides all the tools to learn how to mix, form and shape your way to pasta perfection. It’s all about learning the basics and taking them with you into your home. And maybe the student showing the teacher a thing or two?!
Hosted after hours at Ella Pop Café in the Miami Design District, the twinkle light atmosphere of Palm Court sets the tone for a fun-filled evening of good food with the host with the most himself. We had fun watching the class go down a couple of weeks ago, with plenty of glasses to go around courtesy beverage manager Amanda Fraga. Each experience includes cocktails, hors d’oeuvres and a three course meal prepared by the chefs of Michael Schwartz Events when the interactive session is complete. Book it by emailing Director of Special Events Lindsay Guidos today!
Testing a few versions for the final recipe with WITS chef Laura Culbreth.
Today we bring Kale pizza out of the restaurant and into the cafeteria for World Food Day! Our effort continues this new school year to support Wellness in the Schools’ work in South Florida to improve what’s on kid’s plates and educate them on healthy eating in the process. Chef will visit McNicol Middle School in Hollywood at lunch to serve a made-from-scratch Kale Pizza recipe inspired by a menu favorite at Harry’s Pizzeria, sourced and approved by Broward County Public Schools’ Food & Nutrition services. It’s amazing to know that whole wheat dough, caramelized onions and fresh kale will be on the line! Michael is the South Florida Chef Ambassador to the NYC based non-profit organization, now initiating “Wellness Chefs Move to Broward” after a successful launch last year. We laid the groundwork for kid-approval too for this recipe, hosting WITS chef Chef Leonor Azpurua and her students at Harry’s Pizzeria in the Miami Design District for a field trip in the spring. They were able to watch how our pizza is made from flour to table and hear from our kitchen team first-hand. Chef Leonor said the kids enjoyed the Kale Pizza more than any other pizza they tried. “It was amazing watching the children asking for more kale, and then hearing about it on the bus ride home!”
McNicol approves of Harry’s.
Each month, a local chef will introduce a new scratch cooked menu item to the cafeteria, culminating in nine new healthy and delicious recipes for the Broward school lunch menu, kicking off today with Kale Pizza. WITS chefs in each school will prepare the pizza and train Broward cooks for continued implementation. Each month a new Chef Partner will launch one of their recipes. The goal is to bring serve new healthy restaurant style dishes meals to the children! Thank you to our restaurant chef partners for their work, including Clark Bowen (Bistro Moderne), Aaron Brooks (Edge Steak & Bar), Julie Frans (Wynwood Yard), Aria Kagan (Whole Foods Market), and Chef Bill Telepan (Oceana, NYC).
Wellness in the Schools is a national non-profit that teaches kids healthy habits to learn and live better. They partner with public schools to provide nutrition and fitness education, healthy scratch-cooked meals and active recess periods. Trained culinary graduates partner with cafeteria staff to feed kids real food, and fitness coaches encourage schools to let kids play. Our approach improves student outcomes and drives systemic, long-term change, shifting school cultures and ultimately fighting the childhood obesity epidemic.
Follow along @harryspizzeria and @wellnessintheschools, one recipe at a time.
It’s that time again! We are excited to announce our fall job fair, which will take place TODAY, Thursday, October 12 from 10 a.m. to 4 p.m. at our corporate headquarters, 3936 North Miami Avenue on the second floor (above Harry’s Pizzeria in the Miami Design District!)
Michael’s philosophy is simple, and it permeates every aspect of our business as stewarded by our people. Genuine is a thoughtful approach — not just making food that tastes great from quality ingredients, but a tireless, it-can-always-be-better attention to detail in every aspect of the dining experience. We are laser focused on growing the company with great people who have a passion and desire to contribute to this Genuine Culture, and regular job fairs are a perfect way for representatives from each restaurant to meet with potential candidates to find the right fit! We are looking for dependable, reliable and professional staff members with great attitudes and personalities to join the team and help us be better at what we do. If this sounds like you and you’re inspired and motivated by a dynamic environment, apply in person with your resume.
The fair will recruit for all front and back of house positions including restaurant manager, bartender, reservationist, host/hostess, barista, pizza cook, line cook, sous chef, server, and busser. The Genuine Hospitality Group restaurants include Michael’s Genuine® Food & Drink (fresh, simple, pure), ella (light and airy café), Amara at Paraiso (coming soon!) and Harry’s Pizzeria® (neighborhood American pizzeria) which is expanding to Aventura in November, in addition to its current three locations (Miami Design District, Coconut Grove and Kendall/Pinecrest in Downtown Dadeland). Join team Michael Schwartz!