Revolve puts Chef Schwartz in the driver’s seat

MS in Blue Car

Revolve unlocks the car lover in Chef Schwartz

The Genuine Hospitality Group is excited to announce a unique partnership with Revolve, the pioneers in luxury automotive subscription.

Revolve’s tech-driven vehicle subscription service enables their customers to drive a different high-end vehicle every few months.  No longer do you have to buy or lease a new vehicle and be stuck with it for many years.  With Revolve, you select from their curated collection of the best vehicles from the top brands and have each premier ride delivered right to your driveway.

Chef Schwartz became an early Revolve member last year and sat down with me to  explain how Revolve enabled him to unlock the garage of his dreams.

Are you a car guy?

Oh, yeah, I am a total car guy.  I was never wealthy enough to a be a CAR GUY, but I always was interested in and enjoyed cars.  I have now become a car guy in a large part due to my experience with Revolve.

What was your first car?

My first car was a 1985 Jeep CJ-7 and I still have it, restored twice, five speed, manual transmission, candy apple red.  I have 125,000 miles on it, which is not that much considering how long I have owned it.  It has gone across the country a couple of times and I drove it around Mexico for six months.

What is your favorite car you have ever owned?

The Jeep was the first love.  But the best I have ever owned is the Tesla Model S.  It is like an everything car.  It is huge – fits five or six comfortably.  It has a tons of space, but it drives like a sports car – super-fast.  It is the fastest car I have ever driven.  And now through Revolve I have driven a Porsche 911 Carrera S, Mercedes S63 AMG, Corvette Z06, Lexus LC500 and others, but the Tesla is the fastest. There is no hesitation, with the all-electric power you just push the peddle and it just goes.

What do you listen to in the car?

It is usually my playlists through Spotify or Pandora.  The playlist could be Jazz (Monk, Coltrane). Rock (Foo Fighters, Black Keys) or Rap (Jay Z, Drake).  Depends on how I am feeling.

How do you like to drive?

I am a safe driver, but I like to open it up and have some fun in a sports car or convertible.  After all, that’s what those cars were mean for, and Revolve has some of the best ones available. But I usually don’t drive much, just usually over the causeway.

How long have you been part of Revolve?

For over 16 months.  During that time, I’ve had the chance to experience and drive 8 different cars, including sports cars, sedans, SUVs and convertibles.

Red Car and MS

Chef Schwartz is all smiles with Mercedes-Benz AMG GT

What appealed to you about Revolve?

I was always one of those guys that whenever I got a new car, no matter how much I liked it at first, six months later I was like “I am sick of this car.”  So, what was immediately appealing about Revolve’s model is that you get to drive a continuous rotation of different new cars all the time.

What has your experience with Revolve been like?

It has been an amazing experience because you don’t have to worry about ANYTHING. You put gas in the car and that is it.  You don’t have to worry about maintenance, or insurance, or going anywhere if the car breaks down or when they swap it. Revolve comes to you, they are super professional.  It is a completely luxury concierge service with all the best vehicles that a car guy would want to drive.

 What has surprised you most about Revolve?

What surprised me was around transitioning from one car to the next new ride and how quickly you are into the new one.  Once you have done this for a little while, you figure out how to adjust to the new car thing. Some of them are sort of the same, but some are very different.  That is where the Revolve Concierges come into play.  When they hand over the car, they go through everything.  If there is a question you can call them.  There is also a great app.  It is super easy and a ton of fun.

 What was the favorite car you have gotten from Revolve?

That’s a tough question – like asking me which is my favorite restaurant!  The standouts have been the Mercedes-Benz S63 AMG Coupe which is just a ridiculous combination of luxury and power, and the Mercedes S Class, with the incredibly smooth ride and big four doors, I loved it.  Also the Land Rover SVR, that was a good one – a big SUV that drives and sounds like a sports car.  Right now I love the current car I am driving, the Jaguar F Type R, in fact, I don’t want to get out of it!

 

Revolve is offering a $500 discount towards their Membership Initiation Fee.  Learn more about Revolve here or to apply for a membership visit www.DriveRevolve.com/Referral and site Chef Schwartz under “referred by” to receive the exclusive discount.

 

 

[RECIPE] [VIDEO] Our Favorite Wingman Drums Up Sweet & Spicy Support for Young Musicians Unite at Michael’s Genuine

Diligently home-tested and now restaurant-ready, drummer and budding chef Harry Schwartz’s Sweet & Spicy Wood Oven Roasted Chicken Wings with cucumber crema is your post-Art Basel cure-all. Beginning tomorrow, we are supporting our favorite wingman as he raises funds for his partner non profit Young Musicians Unite with his favorite thing — wings!

From Monday, December 10 through Monday, December 17, find this special menu item at Lunch, Afternoon and Dinner with a portion of proceeds supporting this Miami-based non profit. Revitalizing music programs in South Florida’s underserved communities one school at a time, YMU gives students a voice through music thanks to leadership of its founder and band director Sammy Gonzalez. Partner bands like drummer Harry Schwartz’s Arrowhead take the time to play side by side shows with YMU’s students, raise funds through performances and even help with peer to peer mentoring in our after-school programs.  We are so excited. Especially because they taste amazing! Bravo to our favorite wingman. Get your hands on these drumsticks before they’re gone!

Bienvenidos Basel: Our Private Arty & Everyone’s Invited

At French Farms on November 20, with farmer Chris French, farmer Michael Borek and new MGFD chef de cuisine Jorge Olarte.

Meet Olarte as he explores The Redland and connects the dots with local farmers in our video field report, coming soon.

To be a restaurant when Art Basel comes to town is a curious thing that might need a little framing.  Miami Art Week is the jolt of season officially arriving in Miami, the one that whispered sweet nothings in November and now wants to put a ring on it and elope ASAP.  Shotgun wedding. We want to make art and make merry, and do, but it has to be at our game so everyone else can play theirs. It’s also the official arrival of a season of another sort — the growing and harvesting of the bulk of the coming year’s produce threading the Michael’s Genuine menu.  So it’s a time of extreme creativity and intensity inside and importantly outside the restaurant — to take the precious time you probably don’t have to learn what’s out there, connect with the farmers new and old growing the product and figure it all out while being slammed with the most traffic we’ll see in a week period all year.  Did I mention there’s a new chef leading the kitchen?

Your post-Basel Week cure-all: Harry Schwartz’s Sweet & Spicy Wings. Look for them at Michael’s Genuine beginning Monday, December 10.

A strategy is in order and everyone must be aligned, from operations to marketing.  This week, we must stay the course. We focus on our own little party taking shape, and take it to the breaking point, that place between humming like a well-oiled machine and everything going down in flames, crash and burn. Because that’s what we do as genuine hospitality people.  Every service is a party.  Playing the loom, weaving the experience just so, trying to minimize the snags so it we can achieve the impossible — making it seem effortless.  It’s the game we love, that we forever chase and we wouldn’t have any other way. This is the week it unfurls in marvelous display. Game on!

As we push ourselves to share what we do in new and immersive ways, look for more video documents of our process. We think they work a little harder to highlight our dynamic team and what drives our culture.  This week we have two on deck: our 2018/19 Homestead growing season report with chef de cuisine Jorge Olarte and Harry Schwartz dialing in his wings recipe at Michael’s Genuine Food & Drink.  Home-tested and now restaurant-ready, Sweet & Spicy Wood Oven Roasted Chicken Wings with cucumber yogurt dipping sauce is your post-Art Basel cure-all beginning Monday, December 10.  Proceeds go to Young Musicians Unite, and we can all rejoice in wings’ return to the menu with a personal twist, crafted by someone who is truly passionate about his favorite food. Maybe they’ll even stick around a little longer!  Videos will hit social media and the blog this week as you execute your strategy for navigating it. Don’t bite off more than you can chew. Or maybe, DO!