A Harmonious Experience at 150 Central Park Sets Sail

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Harmony of the Seas captured by Eric Larkee at STX France’s docks in Saint-Nazaire (May 4.) She began her first sea trials on March 10 and and was delivered to Royal Caribbean on May 12.

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Lobster Gnocchi with carrot butter sauce, herb salad (paired with Qupé, Marsanne, Santa Barbara County, California)

After a build time of 32 months, Harmony of the Seas has set sail on her maiden voyage from Southhampton, UK with a shiny new 150 Central Park for Team Genuine to call (third!) home.  Harmony features VOOM, the fastest internet at sea, so book your next trip here, make a dinner reservation, and tag #150CentralPark so we can see your impressions while onboard!

Befitting the latest — and largest — offspring in Royal Caribbean’s Oasis Class fleet, Harmony’s edition ensconced comfortably on Deck 8 rolls out all new menus by Michael highlighting artisanal ingredients in a new format that offers guests more ways to experience simple, elegant American dining.  Oasis and Allure will follow suit with version 2.0 later this summer.

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Click here for the menu in full.

A straightforward multi-course menu includes Appetizers, Entrées, and Dessert or Cheese Cart, trimming from the previous six course tasting but with more dishes to choose from than ever before.  The idea is to streamline dining time, allow the guest to explore the restaurant on multiple visits and try something new each time, and maintain the thoughtful details that make an experience at 150 Central Park special.

BITTERSWEET CHOCOLATE BOURBON TART salted caramel, spiced pecans, cranberry chutney, chantilly cream GRAHAMS, “SIX GRAPES”, PORTUGAL 6

Bittersweet Chocolate Bourbon Tart with
salted caramel, spiced pecans, cranberry chutney, chantilly cream
(paired with Grahams, “Six Grapes,” Portuga)

For an introduction to the menu, a three course dinner invites diners to design their meal by selecting a desired dish for each course.  Or, for an elegant evening out, opt for a four course pairing with a choice of four dishes, each expertly matched with wine by sommelier Eric Larkee.

New to the menu is a world-class cheese cart, tuna tartare service and 23-ounce dry-aged rib eye presented tableside, showcasing the importance of details and deliver the special touches and personal service in the dining room while catering to distinctive tastes.

150CentralPark_CheeseAndDessert_0523asThe result of months of collaboration with our F&B partners here at the port, but informed by what we’ve learned in the dining room since Michael first introduced his Farm to Ship program aboard Oasis of the Seas in October 2011, the changes went live under the thoughtful direction of  Director of Licensing Operations Mr. Larkee and Executive Chef Bradley Herron, who each made two trips overseas with new TGHG assistant chef Megan Hess to ensure smooth implementation and to capture feedback and respond to issues nimbly.  Harmony’s home port will be Barcelona until October 23 when she crosses the Atlantic to Port Everglades, FL.

The most dynamic wine pairing program of any Royal Caribbean restaurant, created with the direction of Michael’s Genuine® sommelier, Eric Larkee. Chef Schwartz’s passion for food and wine, combined with 150 Central Park’s comprehensive tasting program, make for an upscale and intimate gastronomic experience onboard Royal Caribbean’s Oasis-Class ships.

150 Central Park Dining Room

After the plastic wrap!

Harmony of the Seas spans 16 guest decks, encompasses 227,000 gross registered tons, carries 5,497 guests at double occupancy, and features 2,747 staterooms.  The ship combines the iconic seven neighborhood concept that sister ships Oasis of the Seas and Allure of the Seas are known for, with some of the most modern and groundbreaking amenities and offerings that will appeal to guests of all ages. From The Ultimate Abyss, a dramatic 10-story tall slide, to unparalleled entertainment including Broadway’s hit musical Grease and distinct high diving, acrobatic performances in the ship’s trademark AquaTheater, sophisticated dining in venues ranging from Jamie’s Italian by celebrity chef Jamie Oliver to Royal Caribbean’s whimsical restaurant Wonderland, which is a unique culinary adventure for the senses, and robot bartenders, there is an adventure for everyone onboard Harmony of the Seas.  Follow what she’s up to at #harmonyoftheseas!

OMG! Picnic & an Escalade, a Genuine Summer Roadtrip Giveaway!

OMG_Picnic & an Escalade Square

You know we have an appetite for adventure here at The Genuine Hospitality Group, especially when it’s the culinary kind.  Now, in honor of our Summer Series with the Miami Design District and national road trip season, we’ve put together a killer raffle package for guests of OMG! Picnic & a Movie on Friday, July 8 courtesy of our friends at Cadillac, The Official Vehicle of The Genuine Hospitality Group.

omg-check-stuffers-062316 backChef has included all the essentials — a tasty picnic basket from ella pop café and case of Lua Rossa, blended each year with winemaker Jim Clendenen on our annual California road trip.  Chart a staycation in the Miami-Ft. Lauderdale area and gather some good company to join because there will be room…  Cadillac is throwing in an Escalade loaner for a week (7 consecutive days)!  Your chance to win is simple.  Join us at the event by purchasing a ticket at michaelsgenuine.com/omgpicnic, camp out in Palm Court from 6-7:30pm for dinner off the Lynx grills inspired by the cuisine of Chef Mike Solomonov’s homeland (a dish from his cookbook will also make a cameo!) and then cross your fingers. We’ll draw a winner from the hat just before our screening of In Search of Israeli Cuisine begins at 8pm. The vehicle will be delivered at a mutually agreed upon date and time, and based on availability.  For full terms and conditions, click here.

Chef Pops a Fi’lia-Inspired Dinner at Harry’s Pizzeria on July 26

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Chef sharing what he and Mr. Larkee conceived for Fi’lia bread service at Cypress Tavern’s pre-shift last night — snipped fresh oregano, extra virgin olive oil and grilled, thick slices of crusty, pillowy ciabatta engineered by Tomas of Trueloaf to sop it all up.  Shears down, Nicole noted!

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Spit roasted lamb and creamer potatoes roasting in its drippings.

Our first Taste of Brickell has wrapped at Cypress Tavern, on the heels of last week’s announcement with sbe.  It was a lively, delicious evening and great example of our teams coming together to support Chef and deliver seamless genuine hospitality.  It’s all a part of the process as the restaurant’s future home goes under construction and ideas translate to reality.  So we’re not stopping there.  Get ready because the Fi’lia party is moving to Harry’s!

Tickets are now live HERE for Michael’s Fi’lia Pop-Up Dinner at Harry’s Pizzeria at 3918 North Miami Avenue in Miami’s Design District!  Tuesday July 26, your neighborhood American pizzeria welcomes Chef to pop an all new family-style menu for the evening based on what he’s been cooking and eating to prepare for his first Italian concept.  Fi’lia opens at SLS Brickell when the hotel debuts this fall.  A special perk for event guests? Tickets include a priority reservation at the forthcoming restaurant and a bottle of chef-selected wine for the table!

HP fi'lia

In typical Harry’s pop up fashion, the meal will unfold family-style at 7PM with a refreshingly uncomplicated welcome cocktail and four passed snacks, followed by four courses and four wines served all night long!  Like the Cypress event, expect some approachable Italian varietals that pair great with Chef’s straightforward food.  Tickets are exclusively sold through harryspizzeria.com/filia and are all inclusive (no check is dropped at the event) and all sales are final.  Get clicking before they’re gone!

 

Case & Pint | Harry’s 6/21 Flight Night Menu Specials

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New wings up!

Beer isn’t just for making happy hour wash down easy. It can make creativity colorfully take flight and inspire collaboration among kindred spirits.  Here’s your case and pint at our neighborhood American pizzeria in the Miami Design District.

IMG_1726This Tuesday from 6pm until close, Flight Night gets its community brew on at 3918 North Miami Avenue with J. Wakefield and access to its delicious, slim supply beer with unique menu items from Harry’s.  Get your hands on its first wood oven wings variation, a worthy one, winning us over with a barbecue sauce jacuzzi of smoked and roasted jalapeño peppers, onions and tomatoes stewed with UJP Porter, mustard, Worcestershire, and cayenne for that kick.  Finger licking good.

TGHG Beverage Manager Amanda “Quepasamanda” Fraga and J. Wakefield Brand Director Alex “G Money” Gutierrez have come together to build this delicious evening free of cover charge, bouncers and otherwise unseemly barriers to beer enjoyment.  Harry’s a la carte menu will be available all day, but look for Flight Night’s special insert!

Owner and Master Brewer John Wakefield will be behind the counter to dole out a draught stocked with styles from his Wynwood brewery — Amber Waves, Amber Ale (6.9%); El Jefe, Hefeweizen (5.5%); Hop 4 Teacher IPA, India Pale Ale (6%); and UJP, English Smoked Porter (7%).  The restaurant also offers a Flight Combo (20% savings!) to make it even more friendly to take full advantage.  $24 brings a snack, pizza and four, 4oz pours of what’s on tap with a complimentary pint glass while supplies last.

Peach & Pancetta, what could be betta? Some Calabrian chiles and mozzarella make a perfect match for Hop 4 Teacher.

Peach & Pancetta, what could be betta? Some Calabrian chiles and mozzarella make a perfect match for Hop 4 Teacher.

To prepare the selection, the A Team tasted through J. Wakefield’s beers over lunch a couple of weeks ago and identified the styles most agreeable to Harry’s menu.  Once the four styles were identified,  kitchen manager Chris Cantu was brought into the fold to work on the special snack and pizza for the night to complement the selection and also incorporate one as an ingredient.  Get a first taste of the magic… Until then follow #harrysflightnight and click here for the menu!

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Fi’lia, Michael’s First Italian Concept, Opens at SLS Brickell this Fall

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Today we announce Fi’lia opening at the SLS Brickell Hotel & Residences when the property debuts in October 2016 at South Miami Avenue and 13th Street.  Chef’s first Italian concept draws on a way of cooking that has informed his approach in the kitchen since his first days on the line back in Philly.  Fi’lia will feature honest Italian food highlighting fresh ingredients from the hearth and the simplicity of handmade artisanal breads and pasta.  Get a first taste of what he’s been eating and cooking to develop the concept at Taste of Brickell next week, a special dinner service hosted by Michael at Cypress Tavern on Wednesday, June 22.  The menu, including amuse and four courses all paired with wines, is now available here with few remaining tickets for seatings beginning at 6:30.

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Eric Larkee, director of licensing operations, working out the Fi’lia tabletop at The Genuine Hospitality Group offices.

At Fi’lia (a play on the Italian word “figlia” which means daughter), a meal will begin with a crusty loaf, presented with olive oil and oregano snipped at the table. Rustic pizzas from the wood oven showcase beautiful produce in season in special combinations. Caesar salad is tossed tableside in a shower of shaved parmigiano from a roaming cart, with the smell of toasted garlic croutons reminding you of how satisfying and memorable the classics can be. Cocktails are refreshingly uncomplicated – less about complex recipes and technique, and more about how unpretentiously perfect a spritz is on a July or December afternoon. The cocktails will balance a focused wine list that appeals to the knowledgeable diner of Brickell, celebrating Italian regional varietals and American wines with an old world sensibility.  Fi’lia will be open for breakfast, lunch and dinner when the hotel opens this fall, with José Andrés presenting Bazaar Mar shortly after making SLS Brickell the only property in Miami to claim two James Beard Award-winning chefs.

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“Coming up on the 10th anniversary of Michael’s Genuine® Food & Drink, it’s exciting to enter a new, nearby neighborhood exploring the style of food that has been a great influence in my cooking since I first entered a restaurant kitchen 30 years ago,” says Chef.  “I look forward to bringing my straightforward approach to Italian food to Miami for another great project with sbe, and to join José on property.”

At 15 Schwartz had his first experience working at a restaurant, bussing tables at Dilullo’s, a Northern Italian restaurant in Philadelphia. He became fascinated with what was coming out of the kitchen. The place was ahead of its time and really swanky, importing expensive, high quality ingredients from Italy.  After a year, he had worked his way into the back of the house.  His first chef was a huge fan of Alice Waters and her approach to simplicity.  “All her books were in the office,” Michael explains. “I wanted to go see what was going on over there.”  It informed his eventual move out to California in 1986 where he got a job working at Chinois for Wolfgang Puck, and would be a great influence on his cooking in kitchens to come.  We can’t wait for this one!

Hear from from Michael about what’s planned for Fi’lia and his approach to the menu in today’s Miami.com story here.