The Genuine Hospitality Group Wants You

Put your eggs in Schwartz's basket.

We are busy and are looking to add great members to our team here at The Genuine Hospitality Group.  Michael’s Genuine Food & Drink Miami is now hiring LINE COOKS and KITCHEN INTERNS. Harry’s Pizzeria is now hiring PIZZA COOKS and BUSSERS. You must have restaurant experience, and open availability is a big plus!  These positions require that you be professional, speak English & be a team player.  We offer competitive pay and benefits. We are a growing company and this is an excellent opportunity to grow with us. NO PHONE CALLS. You can apply via email or in person MON-FRI at 10:30am or at 3:30pm at each respective location as follows. Good luck!

130 Northeast 40th Street
Miami, FL 33137

3918 N. Miami Avenue
Miami, FL 33127

#SoBeWFF Botanical Brunch in Pictures. Plus, Our Monthly Farm-to-Table Dinner Series is Back in Grand Cayman!

Communal tables built by Panache brought the farm to our first garden party at Miami Beach Botanical Gardens.

How great was this past weekend?!  Each year the South Beach Wine & Food Festival gets more and more fun.  Thank you to Lee Schrager who offered Michael the opportunity to host the brunch and craft it around some of the local farmers we love to support at our restaurants.  And a big thanks to our guest chefs Andrea Reusing, Tony Maws, and Tim Cushman, and their bang-up teams for going along with it, despite the extra coordination involved. I’m excited that I now have another reason to look forward to be in Boston in May for my brother’s graduation.  Reservations at Craigie on Main and O ya!

You can see the delicious event in our pictures uploading to a set on Flickr, along with some shots of brunch drink (Caballero) mixer-juicing with Beverage Director Ryan Goodspeed and beach downtime with A-team members Jen Davidson and chef Jonathan Waxman.

For those of you in Grand Cayman or planning to travel there in March, our Farm-to-Table Dinner Series with Slow Food South Sound continues on March 17, after February’s successful Slow Food Day event. Tickets are about to go on-sale online at Brown Paper Tickets or make a reservation by calling (345) 640-6433 or emailing

[UPDATED] Hedy is Baking Out Loud! for a Home Run

Update: Our first OMG! Dinner & a Movie with Harry’s Pizzeria is later this evening, but there was some #OMG action this weekend at #SoBeWFF! Here are the first of many images we’ll share — these a little more rough-around-the-edges from our collective camera phones of the madness from #DiamondDishes.  They are good for a giggle and to hold us over until I post prettier ones from our Farm-to-Table Brunch on the blog tomorrow. Enjoy them here, and congrats to Ms. Goldsmith for her “Ooh, It’s so good, lemon meringue pie in a jar” quote from Martha Stewart in yesterday’s Miami Herald! It was a home run weekend!

Hedy with her Black Bean and Ginger Cupcakes with Guava Frosting, a recipe developed for Goya for South Beach Wine & Food Festival's Grand Tasting Village.

With the news of her James Beard Award semifinals nod in the highly competitive and nationally-stacked Outstanding Pastry Chef category, our sweet executive pastry chef is rolling into her #SoBeWFF events this weekend with a huge smile. And so are we.  First things first, if you dine at MGFD, you’ll notice her cookbook postcard, complete with cover shot!  It was such a thrill when Michael’s first cards arrived from publisher Clarkson Potter, and we couldn’t be more excited for and proud of Hedy right now.  Check them out and reserve your copy of her cookbook, currently available pre-sale online.

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A Festival of Foraging

Our forager Chris Padin, packing up the van this morning with some our #SoBeWFF brunch product.

Tune into 91.3 FM today at :35 past the hour during drive times and you may catch a WLRN Miami Herald News segment on how events celebrating product from local farmers, like our South Beach Wine & Food Festival Farm-to-Table Brunch, affect their businesses.  Produced by Trina Sargalski and Anais Alexander, the story offers a perspective not many attending these events may think about, sharing interviews with Teena Borek of Borek Farms/Teena’s Pride and Margie Pikarsky of Bee Heaven Farm, both in Homestead.  We weren’t able to include Margie in the brunch, but today were able to connect her with visiting chef Gabrielle Hamilton who was in last minute need of short grain brown rice for an event. She turned to Michael for help sourcing, and the best solution was locally-grown.  Try calling Whole Foods or Publix for 40 pounds of short grain brown rice, and see what you turn up. Margie sells Sem-Chi rice, not short grain but a good alternative.  It’s the rotation crop Florida Crystals uses to turn its sugarcane fields. Continue reading

Cheers to the #SoBeWFF Festival Week/end & Two Drinks for That

Make two new friends this week (photo courtesy Ellie Sara Groden.)

Today marks the unofficial opening of the South Beach Wine & Food Festival, and I’ll drink to that!  TGHG Beverage Director Ryan Goodspeed appropriately anticipated the needs of guests new and old descending on Miami this week for the country’s largest culinary festival, in high spirits of course, and last night put the Bandito and Scotsman on the @MGFD_MIA specialty cocktail list, with more additions coming today.  Ellie and I tasted these two last night and gave them high marks for balance, simplicity, and overall good taste. Here’s how they break down:

This cocktail sneaks up on you like a bandito! And attacks!

2 oz Don Julio Reposado
1 oz Poblano/Cubanelle Agave
1 oz Passionfruit
1 oz Pineapple
½ oz Lemon
Combine ingredients in a rocks glass, add ice and shake.
Garnish w/ pineapple spear or chunk if available

Named after Colin Scott, master blender at Chivas

2 ½ oz Chivas 12yr or 18yr
1 oz Espresso infused orange blossom honey
(3 shots of espresso stirred into one bottle of local orange blossom honey)
½ oz lemon
Top with soda
Combine scotch, honey and lemon. Add ice shake and top w/soda
Garnish with lemon peel and dash orange bitters

Hope to see you in the restaurant for some toasts over the next few days. Here’s where we’ll be outside it, too:

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