Your Ticket to Art Basel is Popping Up as a First Taste of Amara at Paraiso

Live music, bold Latin American flavors and Miami’s quintessential chef.  Amara at Paraiso is your can’t-miss ticket to Miami Art Week!

Get a first taste of Chef Michael Schwartz’s soon-to-open waterfront restaurant NEXT WEEK with a pop up dinner experience.  Guests will enjoy an Amara experience including snacks and cocktails for their table followed by 4 courses served family-style for $189 including tax, gratuity and valet parking. Inspired by its idyllic bayside setting, Amara at Paraiso brings together bold Latin American flavors, coastal ingredients and South Florida’s diversity of food culture to create the quintessential Miami dining experience from environment to cuisine to vibe. Revel in the dynamic energy, local ingredients, and natural beauty that defines what living in Miami is all about, and at the best time to enjoy it.

Click HERE to book your table through Resy before it’s too late. You may also do so by calling 305.702.5528. Seatings are available on the half hour from 7-9:30 p.m. from Wednesday, December 6 to Saturday, December 9 on-site at the restaurant in Paraiso Bay ( 3101 NE 7th Ave, Miami, FL 33137).

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!

Whole Hog, Full Circle | Chef Matt Hinckley’s Fancy Meats Kickstarter Campaign is Live

Planting new seeds. The Schwartz family hosted a little homecoming BBQ in the spring with Matt. He brought goodies.

Matt back in the day in his happy place, the oven station at MGFD rocking a brunch tortilla.

The prolific marriage of inspiration and efficiency can’t be found in the vacuum of one dish alone.  It’s the full circle approach where sourcing is king that Michael lives by, and that produces the kind of menu that makes sense.  You know it because it defines Michael’s Genuine®.  This too speaks to nature of the talent that is drawn to work in our restaurant and comprise a team that will practice it every day.  A simple way to guarantee action, that this idea actually plays out, is by bringing ingredients in WHOLE… to work with everything, and in that, know where they were raised, how and by whom.  It’s a built in way to keep us honest and a tool for cultivating this culture in the kitchen both for veterans and newcomers.  Today we celebrate the whole big picture, which when we are lucky, extends to those who have moved on from the seed of Genuine to sew their own.  Like Chef Matt Hinckley.

Matt’s Orlando-based operation, Hinckley’s Fancy Meats is taking a next big step to completing its own circle.  He has secured approval by the Florida Dept of Agriculture and Consumer Services (FDACS) as a Retail Meat Market and is putting the systems in place to begin shipping his nose-to-tail, sustainably-sourced products — with a focus on charcuterie made with heritage hog breeds that are responsibly-raised on small farms in Florida — nationwide.  Click here to support his Kickstarter campaign, which went live this morning.  You have 29 more days to donate for one-of-a-kind opportunities like a Michael’s Genuine Trunk Show when Matt returns to the wood oven at Michael’s Genuine Food & Drink for one night only. Hinckley’s Fancy Meats will have a pop-up trunk show with a sneak peek at what you can expect in the mail. $100 guarantees you a reservation, a menu signed by the whole team, and a pound of Hinckley’s Fancy Bacon.  But what of that $7,500 or more pledge for a Caja China Superbowl Fiesta wherein he sources a sustainably-raised 60-70 lb. heritage breed pig from a small, independent Florida farm and roasts it whole for you and up to 60 of your closest friends at your 2018 Superbowl party!?  Butcher’s block and a bunch of condiments, service right off the coals, included.

For me, Matt was always the resident food anthropologist during his tenure as Sous Chef at Michael’s Genuine® Food & Drink from 2009-2011 (and later opening chef of the original Harry’s Pizzeria®.)  Thanks to Matt, Lamb stew would become something way more than an aromatic pot of goodness.   It was a trip not just to Africa, but specifically Morocco in the cous cous and Ethiopia in the awaze.  His dedication to knowledge has been transportive, taking him around the world and bringing it to the table for all of us to enjoy.  In a December 2010 post on The Genuine Kitchen, he wrote of our pasta program and how it expressed what MGFD was all about — a perfect canvas for cross utilizing product and using different parts of one animal, like a whole pig. “Food tastes better when you are in touch with the source,” he would explain, and as such cooking begins long before ingredients are in the kitchen.

This is Hinckley’s Fancy Meats’ rallying cry, providing fresh cuts of meat as well as various types of charcuterie and smoked meats. Popular signature items thus far have been Tasso Ham, Hinckley’s Fancy Bacon, Florida Ham, Grass-fed Pastrami, Breakfast Sausage, and Andouille.  Matt makes seasonal creations and limited runs, a nose-to-tail butcher shop, but with plenty of familiar offerings as well, crafted with the home cook in mind.  The funding will help Hinckley’s Fancy Meats purchase the necessary equipment and supplies to expand its business model and steward the mission. By offering shipping and delivery, Matt will be able to drastically expand his market and work toward making a better and more transparent food system.  It’s about opening access for the home cook to have access to the same quality ingredients that chefs use in the best restaurants in the country.  We can all get behind that.

 

Red Rooster Brunch at Cypress Tavern with Chef & New York Times Best Selling Author Marcus Samuelsson

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Sunday Tomato Eggs

Sunday Tomato Eggs (credit Bobby Fisher)

A relaxing Sunday full of soul is coming to Cypress Tavern as Michael welcomes chef Marcus Samuelsson to celebrate the debut of The Red Rooster Cookbook: The Story of Food and Hustle in Harlem with a special brunch!  Join us November 13  from 11-3 pm at our American Grill & Cocktail Bar in the Miami Design District by making a reservation here or calling the restaurant at 305.520.5197.

Conjuring the familiar scenes and smells of Spanish Harlem, to the soulful comfort of Southern food with its layers of flavor and history, chef Max Makowski and the Cypress team will highlight a selection of delicious dishes (and we hope cocktails!) from the New York Times best-selling author’s iconic Harlem restaurant, as featured in the cookbook.  Copies will be available for sale on-site, along with an author eager to sign them!

Neighborhood vibes.

Neighborhood vibes.

The Red Rooster Cookbook is more than a volume of recipes; it’s a celebration of the delicious result of diversity, with music woven throughout and sections prefaced with a playlist by theme (El Barrio, Sunday Jazz, Family Meal…)  Pages that juxtapose historic and contemporary Harlem reveal the essence of Marcus and his approach to cooking: that food and community are one in the same, inseparable and forever bound by tradition and the fabric of people that care for it.   Sharing a moment with his friend and Jazz band leader Nate Lucas (whose Nate Lucas All Stars have a regular gig on Sundays at the Red Rooster), the chef also describes this music’s place in Southern foodways, or the cultural, social and economic intersection shaping food traditions.

Experiencing this music makes me think about the connections between jazz and Southern food. Both travelled north and were transformed. Both come from a deep tradition of what it means to riff on what you think you know. I listen to “Bitches Brew” and think gumbo. It’s a dish that can be a fridge cleaner or can break your piggy bank if you let it. Onions, bell peppers, shrimp, tripe stirred into the patience of a whiskey-colored roux.  Like me, Nate knows what it feels like to play and improvise; to feel scared and arrogant at the same time.

The Breakfast, featuring shiro (an Ethiopian stew made with chickpea flour), candied bacon, grits, and a poached egg with a golden yolk to run into everything.

The Breakfast, featuring shiro (an Ethiopian stew made with chickpea flour), candied bacon, grits, and a poached egg with a golden yolk to run into everything (credit Bobby Fisher)

When he opened Red Rooster on Harlem’s Lenox Avenue, Marcus envisioned so much more than just a restaurant. He wanted to create a gathering place at the heart of his adopted neighborhood, where both the uptown and downtown sets could see and be seen, mingle and meet – and so he did, in a big way. Ever since the 1930s, Harlem has been a magnet for more than a million African Americans, a melting pot for Spanish, African, and Caribbean immigrants, and a mecca for artists. Named after a historic neighborhood speakeasy, the modern Rooster reflects all of that, from the local art showcased on its walls, to the live music blaring from its performance spaces, to the cross-cultural food on its patrons’ plates and the evocative cocktails in their hands.  Sounds like a perfect way to spend a Sunday.  We can’t wait to bring this spirit to life at Cypress Tavern!  Follow along @marcuscooks and #redroostercookbook for the latest!

Serious Case of the Roman Munchies | Katie Parla’s Viceland Street Food Tour & What You’re Eating at Her Harry’s Pizzeria Pop Up Dinner

Watch and learn people.

Watch and learn people.

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Chef Chris showed us how to make a Capricciosa inspired pie for us yesterday on Facebook Live.

Heat wave, anyone?  F*ck yes, said any Miamian never!  But record breaking temps never stopped Katie Parla from an adventure, especially when it’s showing a little culinary hospitality to Mario Batali and Action Bronson plus ones and twos.  That’s just how one denouements the Italian episode of our favorite new guilty pleasure on Viceland — an epic Roman street food tour of the Eternal City in 110°F weather.

Lucky for Katie and you, it’s cold front season in Miami when she visits Michael’s neighborhood American pizzeria on Wednesday, November 16 to share her delicious new book with us.  You can read all about the infamous Trapizzino and other amazing Roman specialities in your very own signed copy of Tasting Rome, while enjoying bite after transportive bite under one cool roof — Harry’s Pizzeria in the Miami Design District.  Katie’s releasing the menu today.  Check it out below, click to buy some tickets, and watch her show us all how to Roman Holiday and toast with pizza.  Cin cin!

WELCOME COCKTAIL
CINQUIÈME ARRONDISSEMENT DEL GIN CORNER — Gin, St. Germain elderflower liqueur, lemon, egg white, red wine
PASSED
BUTTER & ANCHOVY CROSTINI crostini con burro e alici
BRUSCHETTE WITH SQUASH AND PECORINO ROMANO
bruschette con zucca e pecorino romano
SQUASH BLOSSOM PIZZA pizza romana con fiori di zucca
RICE CROQUETTES WITH PECORINO supplì cacio e pepe
ANTIPASTI
BAKED VEGETABLES WITH BREAD CRUMBS
verdure gratinate al forno
FENNEL, RADICCHIO AND PEAR SALAD
insalata di finocchio, radicchio, e pera
PRIMI
ROSCIOLI’S RIGATONI ALL’ AMATRICIANA
BRAISED OXTAIL GNOCCHI gnocchi al sugo di coda
SECONDI
VITO BERNABEI’S PORCHETTA
ROMANESCO CUSTARD sformatino di broccolo romanesco
DESSERT
APPLE CROSTATA WITH ALMOND CRUST crostata di mela
WINE
PROSECCO Borgoluce, Italy
PECORINO Tiberio, Abruzzo, Italy
LAGRIEN BLEND Manincor “Reserve del Conte” Alto Adige, Italy
NERO DI TROIA Indigenous, Puglia, Italy
“…I am constantly curious about how a cook arrives at his or her personal
recipe. Why does one use pancetta instead of guanciale in carbonara or
introduce Parmigiano Reggiano into the cacio mix? What drives half of Rome’s
chefs to use cocoa powder in their coda and others to leave it out? Tasting Rome
answers these questions. Katie Parla, my dear friend and expert on all things
Rome—particularly food, wine, and beer— has distilled the local culture as only
the most informed and devoted observer could and shows how traditions are ever
evolving.”
~ Mario Batali, foreword