August of Genuine Events: Announcing Harry’s First Rosé BBQ in the Design District & More!

It’s been a very busy summer, and we’re not letting up!  With Fi’lia by Michael Schwartz poised to open in the fall at SLS Brickell, Michael’s newest concept is making the rounds in Genuineland where it’s been welcomed with open arms… and mouths!  Our second taste of Chef’s simple, honest approach to Italian food wrapped with a packed house at Harry’s Pizzeria last night, so we are pleased to share our next events in the hopper for August that spread the love.  It’s going to be a tasty month!

17715500600_c64658a872_kHarry’s BBQ Night: Rosé Edition Tuesday, August 23 from 6:30 p.m. — Harry’s Pizzeria, 3918 North Miami Avenue, Miami (Design District), 33127  TICKETS HERE

It’s time to roll out the smoker again, and we’re breaking out the rosé for the occasion.  Harry’s Pizzeria is so excited to welcome back The Genuine Hospitality Group Executive Chef Bradley Herron to pop a rosé barbecue dinner at Michael’s neighborhood American pizzeria.  This is the wine we like to drink; it always occupies a special place at the Schwartz table and summertime is no exception.  Here we’ll drink pink three ways, including a sparkling.  Harry’s loves beer too, so its four taps will feature refreshing summer beer styles for the week of the event.  Tickets are $79 and include it all — a stationed menu, all you care to drink rosé and draught beer, tax and gratuity.  You’ll grab a pizza tray and make the rounds to build your BBQ meal visiting the Smoker, Wood Oven, and Counter.  There will be plenty of Sides and Veggies too, and of course Dessert!  Stay tuned for Brad’s menu. All sales are final, seating is communal, and we’ll be open all night long.

IMG_6251Fi’lia Spices Up MGFD | Monday, August 29 to Sunday, September 4 from 5:30 p.m.  Michael’s Genuine Food & Drink, 130 NE 40th Street, Miami (Design District) 33137, 305.573.5550

We’ve seen tremendous response from everyone this summer to our embrace of Fi’lia at our restaurants, so with Cypress Tavern and Harry’s Pizzeria events under our belts, it’s time to move the party to Michael’s flagship!  With so much excitement around Miami Spice, especially at Michael’s Genuine Food & Drink, we thought it would be fun for Fi’lia take over our Spice dinner menu for a week!  Beginning Monday, August 29 until Sunday September 4, guests joining us from 5:30 p.m. can choose from a 3-course prix fixe dinner for $39 exclusive of tax and gratuity featuring Fi’lia inspired-dishes.  The special menu will also be available Friday and Saturday nights, even though we don’t typically offer Miami Spice during those dinner services.  MGFD’s regular dinner menu will also be available all evenings.

FBB-logo-v3-stackedREDHarry’s Flight Night Welcomes Funky Buddha Brewery | Tuesday, August 30 from 6 p.m. —Harry’s Pizzeria, 3918 North Miami Avenue, Miami (Design District), 33127, 786.275.4963

Flight Night is getting funktified! After a lot of fun with J. Wakefield, Harry’s is getting its community brew on again with a Flight Combo, special menu items from Harry’s for the night, and taps (and more!) from Oakland Park’s brewer of “big, bold flavors, made exactingly with natural ingredients.”  Harry’s a la carte menu will be available all day and there’s no cover charge to pop in! Look for Flight Night’s special insert on the night of, and stay tuned for beer selections and menu!

summer-series-beer-court-071516-FINAL[1]Summer Series Finale! Genuine Beer Court | Friday, August 12 from 6 p.m.  — Palm Court, 140 NE 39th Street, Second Floor “Netscape” Space, Miami (Design District) 33137  TICKETS HERE

Enjoy all you care to drink of two special beers poured from each of five local breweries; three MGFD and Lynx Grills food stations including sausage & onion hoagie with dijon mustard & sauerkraut, broccoli rabe pizza with chiles & garlic, and mini burgers with secret sauce, shredded lettuce, extra cheese; housemade Chex mix; and music and lawn games. We’ll also be giving away a Lynx Smoker Box in a raffle drawing on site, complete with a signed copy of Michael’s cookbook and a few other surprises!  Tickets are $55 plus tax all inclusive and exclusively sold in advance through our link.  When you arrive on site, you’ll check in at the door, get your wristband and let the fun begin. Cheers!

You’re Welcome! Michael’s Menu for Fi’lia Dinner at Harry’s & a Sip of Cocktails to Come

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Cocktailing at TGHG HQ with Eric Larkee, director of licensing ops, as we blow through the list from bottled to spritz for training materials.

Logo-Package_Black BrickellFi’lia’s Pop-Up Dinner at Harry’s is a week away come tomorrow on Tuesday, July 26. With seats filling up, this is your last chance to grab tickets before they’re gone.   Good news is that Michael is ready with your first look at the evening’s menu and our new logo!

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YOUR WELCOME: Orangecello forms the base of Tuesday night’s welcome cocktail. The peels of Sicilian oranges are soaked with sugar and orange juice in pure grain alcohol to make this tangy twist on the classic limoncello.

Of the Fi’lia cocktail program beverage and ops maestro Eric Larkee says, “We wanted a list that is fresh and vibrant, with an Italian touch.”  You’ll have a taste of one cocktail as Tuesday’s welcome featuring Bombay Sapphire Gin, Caravella Orangecello, lime, and soda. Perfect. Remember, tickets to the pop-up include a priority reservation at the forthcoming restaurant and a bottle of chef-selected wine for the table.  The only way to go!  Here’s your link to tickets, with the menu below.

FI’LIA AT HARRY’S
Dinner served family-style

Welcome
Cocktail ~ Bombay Sapphire Gin, Caravella Orangecello, lime, soda

Passed
Soft Egg Crostini braised leeks and anchovy
Charred Eggplant spread bottarga, grilled bread
Snapper Tartare celery, radish, smoked trout roe, parsley sauce, potato chips
Heirloom Tomato Puttanesca Pizza hot sausage, fior di latte
Pizza Braised Rampini Pizza fontina, calabrian chilies

First
Warm Brandade pickled onion, preserved meyer lemon, toasted bread
Pork Tonnato giardiniera

Second
Bucatini bottarga, garlic, chile flake, bread crumb
White Lasagnette braised rabbit, porcini fondue, thyme

Main
Wood Roasted Chicken warm bread salad, mustard greens, pine nuts, currants
Wood Roasted Cabbage with caraway agrodolce

Dessert
Gelato with pizzelle

To Drink
Sparkling, Borgoluce “lampo” Prosecco, Italy
Ribolla Gialla, Talis, Friuli, Italy
Barbera, Giovanni Rosso, Alba, Piedmont, Italy
Cabernet Sauvignon Blend, Guado al Tasso “il bruciato” Bolgheri, Italy

For This Pastry Team, Working Smart Means Cross Training with Donuts

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The 9 a.m. donut handoff! Ella GM Sandra Pepin receives the goodies from MGFD’s pastry chef MJ Garcia.

Every morning Pastry Chef MJ Garcia gets into Michael’s Genuine® Food & Drink around 5:45 a.m. and takes survey of her stock.  Then it’s time to cross train.

“If I ran a special that had pastry cream the day before, I’ll use it for a donut at Ella,” she explains.  “The other day we did butterscotch pudding here, so that became the filling for a chocolate glazed there.”

Restaurants like Michael’s flagship with its vast menu and myriad meal periods require a lot of rotation of product. MJ’s cross training routine makes for a fit operation, one with limited waste not at the expense of creativity. It’s a canvas that offers an outlet for new ideas to develop with discipline and structure because they are built on making something special from what’s around. “If you think about it from the culinary side, donuts are like the soup,” she points out.

Since our light and airy café first opened in late spring last year, the “Ella Daily Donut” (#elladailydonut on Instagram) has become a fixture in the display case, coveted for its surprising array of flavors and formats.  It was around the time MJ rejoined The Genuine Hospitality Group after a four year hiatus from Miami in the wilds of the Pacific Northwest with husband (and now Cypress Tavern Chef de Cuisine) Max Makowski.  Her first placement was at ella, where she learned a tremendous deal about desserts in a retail environment, not to mention the benefit of direct customer feedback at the counter.

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Rainbow of Flavors: Here, lemon and coconut ensconced on their perch in the morning light.

“I noticed things… saw the pastries and how they were behaving.  Fresh fruit like strawberries will look fantastic in the morning but they wilt and go pale by the evening,” she recalls observing.  “You have to think how many hours a particular donut is going to stand up.  At 7 p.m. closing it has to look as good at as it did at opening. So you have boundaries.”

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Sometimes the donuts would be too big or too little.  MJ made note of all these things at ella, and translated them to improvements on that offering, not to mention best practices for her department at large at Michael’s Genuine.

“You have to keep a lot of factors in mind while you do these seemingly simple things,” she continues. “Yeasted donuts are more irregular in the way the dough behaves and there is more room for error.  It can overproof which creates big air pockets which can explode in the frier!  You also have to be careful not to overwork the dough which will develop gluten and produce a tough, dense result.”

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Lemon Meringue donut in all her oozy glory; the perfect ratio of filling to fried dough dusted in sugar and laden with sticky, caramelized meringue topping.

The preparation of the yeasted dough is a one day process with bulk cold fermentation in large tubs to develop flavor, refrigerating overnight. Then she rolls it out and punches it, and waits an hour before frying. But as important as the foundation may be, the ultimate test is in the merchandising… read: decoration.

“Decoration is everything,” MJ agrees.  “We eat with our eyes, so when building the donut we play with color, texture and form, from punched or filled, to toppings like chocolate crunch balls and Oreo cookie crumbles.  If I made lemon lavender syrup and I have lemon juice, I’ll make a Lemon glaze and add coconut flakes. People love cookies and cream, and chocolate always makes sense on weekends!”

MJ says her team, helmed by pastry assistants Alexandra Sarria (lead) and Chelsea Hillier, “harass the Instagram” for feedback from customers, as well as those who post their own photos of the donuts. This feedback mechanism is invaluable, since they aren’t at the café to interact when people are eating them.

“Cypress sometimes gets leftovers, so my husband will let me know how they are and what his team thinks. It’s hard sometimes, so we take what we can.  Of course there’s the morning crew at Genuine. Those guys are a great source of feedback, especially when you catch them sneaking the scraps!”

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!

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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