Nursing the Gluten-Free Pizza Predicament to Perfected

Executive Chef Bradley Herron came back from a recent Restaurant Trade show excited about a gluten-free dough he had discovered. He got a sample, made some pies, and everyone was impressed with the crust and the overall taste. It was lighter and more airy, clearly better than what we had been making in house.

We brought in the dough from Wild Flour Bakery in Boulder, Colorado in early August and the response has been great at Harry’s Pizzeria®. GF Pizza sales have grown from 1.9% with our old crust, up to 4.5% of total pizza sales with Wild Flour’s product.

I wanted to learn more about the company that produces the dough, so I reached out to Kim Desch, the founder and CEO of Wild Flour Bakery. Kim was a Nurse practitioner addressing autoimmune disease and gluten-sensitivity 10 years ago in California. GF wasn’t part of the everyday conversation around diet, nor dining out.

“Pizza is that go-to food which was always the downfall for my patients in keeping a gluten-free diet,” she says.

At about this time, she too was diagnosed with gluten-intolerance and so became keenly aware of how difficult it really was for her patients. “I became gluten-free and it really stinks.  The pizza was really hard. I had teenage kids and let’s face it, pizza is a necessity! I said to myself, ‘there has to be a solution that does NOT involve nasty, cracker-like, flavorless and weird-textured pizza crusts!”

Kim got started solving this dilemma — not a chef herself, but like any chef in our restaurants would. It took her two years of research and development “my family ate a great deal of bad pizza!” They moved to Boulder in 2011. She describes Boulder as the GF capital of the World. The Boulder environment has been great to test her pizzas and to hear back from chefs – who are the toughest critics. In time, she created and perfected her custom, yeast-raised, blended dough – a mix of starches and grains, all non-GMO ingredients.

Wildflower’s GF dough doesn’t bake directly on the oven deck but is instead hand formed on this silicon mat avoid as little cross contamination as possible.

They now have been selling it for four years to restaurants with many satisfied chefs and many customers doubting whether this is truly GF.  “People called to say, they are sending the pizzas back – they don’t believe it. We tell people ‘Having a great gluten-free experience is possible, and we make that possible,” Kim says.

Chef Brad is excited about the response we have gotten to the new product and is looking forward to bringing it to Genuine Pizza™ when it opens in Aventura later this month. He particularly likes how well the dough behaves in our Marra Forni ovens, and how simple it is to work with. “We are excited to have a dough that customers enjoy and keep coming back to order again and again.” All pizzas at Harry’s Pizzeria’s three locations can be made with GF crust. Of course, there is a possibility of cross-contamination, as the restaurants are not GF environments, so we advise against it for cases of extreme gluten intolerance.

The process, as close to perfected as we can get. Until there’s something better!

Drink 100% California, To California

On Sunday, it’s time to come together to drink and eat in support of the folks impacted by the California fires.  Join us for some amazing wines and charcuterie and cheese from Michael Schwartz Events with the contributions of so many more generous restaurants and wine purveyors at Wolfe’s Wine Shoppe for 100% FROM THE 305 from 1-4PM.  The event is a 100% donation to the Napa Valley Community Foundation Disaster Relief Fund.  To support and attend make a $100 pledge here bring or email Jeffrey@wolfeswines.com your donation receipt.  Alternatively, bring a check made out to the Napa Valley Community Foundation Disaster Relief Fund the day of the event.

“Signorello burnt down,” sommelier and Director of Partnership Operations Eric Larkee says.  “That’s a winery we have had on the list at Michael’s Genuine® in the past, their Cab. Napa seems to be really hit hard. lt could be 7-8 years for them to produce wines from their own vineyards again… for it to be in the bottle, in the restaurant. That’s as bad as it gets. Total loss, including the cellar.”

SOMMELIER DEAN FORST’S THREE CALI WINES TO DRINK RIGHT NOW AT MGFD: 1. Honig, Cabernet Sauvignon Napa $88 easy drinking, fruit forward, very approachable 2. Janzen Cabernet Sauvignon Napa $120  arrives TODAY.. delishhhh, fruit bomb, cocoa notes, long finish 3 Kamen Cabernet Sauvignon Sonoma $168 Chewy tannins, elegant, silky, dry.

He explains the possibilities for damage — how enormous and varied they can be.  Consider Cabernet Sauvignon, the bigger styles, where grapes are harvested later. Many may still be out in the fields.  Then there is the loss of control over fermentation tanks in wineries that lost power. Smoke taint is the silent killer, especially with Pinot and Chardonnay, something revealed by the Anderson Valley fires a couple of years ago.

“It won’t show until it’s in the bottle,” he continues. “The wine could taste like an ash tray when you pop the cork.  Or it could be gorgeous.  I could get more wonky here with the chemistry at play.”

So how does this affect supply?  The 2017 vintage could be non-existent or very limited for Napa and Sonoma.  But this doesn’t mean prices will skyrocket.  Larkee explains it’s not a pure supply and demand thing, which begins to make sense.

“You’re not going to raise prices for something that isn’t good. And It could entirely not effect us at all at the restaurants,” he says.  “Vineyard damage is actually limited, and what is at the wineries are more collection items.  It will be about 2-4 years before we will see what’s really going on and the collateral damage.”

Sunday’s event is a time to come together and celebrate what we love about these wines and why we need to do something to help.  And there are so many ways.  There will be a silent auction of high end California wines, as well as a grab wine pull for $25 a bag.  All the wines offered at the event will be for sale or order with proceeds going to the Fund, as well.  TGHG sommelier and beverage Manager Amanda Fraga along with other amazing Miami somms Daniel Toral and Brian Grandison will be keeping your glasses full of California wine from Wolfe’s distributor partners Florida Wine Co., Artisanal, Progress, and Stacole Fine Wines and Breakthru/Augustan, and you’ll have a Riedel glass to take home.

 

Cruller & Unusual, Just How We Like Our Fall Desserts

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.

 

Get Your Hands Doughy and Make Pasta with Chef

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!

[VIDEO] Stewarding the Genuine Culture | Our Growing Restaurant Group’s Fall Job Fair is Today!

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!