If You Don’t Know, Now You Dough at Genuine Pizza® | Chef’s Aventura Pizza Class is in Session!

Summer is just the time to learn something new, or polish your skills doing what you already love!  All you need is a little motivation in the form of a great instructor James Beard Award-winning chef Michael Schwartz!  It’s time for pizza-making class at Genuine Pizza.  Miami’s beloved chef known best for his straightforward, delicious food at flagship restaurant Michael’s Genuine® Food & Drink and now casual pizza restaurant Genuine Pizza, teaches you how to make it amazing from dough to table, with a meal along the way. Make your own pizzas, with toppings just the way you want them and enjoy dinner in good company on Thursday, July 19 from 7-10 pm at our Aventura Mall location.

Tickets are now available for purchase here. Price of $79 includes everything with a wooden pizza paddle signed by Chef and home pizza-making kit with recipes and ingredients to take home (tax & gratuity, too).

Pizza Making Activity Menu, served family-style

PASSED SNACKS
meatballs in sauce – piave vecchio
polenta fries – spicy ketchup
lollipop chicken wings – agrodolce, rosemary crema
roasted red pepper crostini

SALAD, served family style
escarole caesar – lemon, anchovy, bread crumbs
baby spinach – tomato, walnuts, roasted red peppers, egg, bacon, feta dressing

PIZZA
make your own!
assorted toppings

DESSERT, served individually
panna cotta

Beer, wine and sangria

Genuine Pizza Aventura is located at 19565 Biscayne Blvd Unit 956, Aventura, FL 33180, in the new Zara wing on the first floor in the outside, next to The Haas Brothers Gorillas in the Mist sculpture and Carsten Holler’s Aventura Slide Tower. We have indoor and outdoor seating, and parking is available in the free parking garage at NE 29th Place and Abigail Road!

Summer Cooking School with Chef Michael Schwartz: Class is in Session After Hours at Ella Pop Café

Summer is just the time to learn something new, or polish your skills doing what you already love! All you need is a little motivation in the form of a great instructor — James Beard Award-winning chef Michael Schwartz!

For the first time, Miami’s beloved chef known best for his straightforward, delicious food at flagship restaurant Michael’s Genuine Food & Drink, teaches a series of cooking classes, including Pizza (June 14), Pasta (July 12), and Empanadas (August 9).

$125 per person, per event includes it all — each cooking class brings a three course meal, signature cocktail, wine & beer, take home gift and chef! Max 26 people per event.  Pizza is already sold out but you can snag your tickets to Pasta and Empanadas at these respective links.  The summer school is hosted at ella pop, the chef’s light and airy café in the Miami Design District’s Palm Court, from 7-10pm after regular business hours (140 NE 39th Street, Miami, FL 33137).

The new summer series is brought to us by the amazing folks at Michael Schwartz Events.  Our catering and private party division puts on special events like this, as well as a host of other offerings for your upcoming gathering large or small. For more information, menus and to request a quote for everything under the sun from weddings to birthday parties, visit michaelschwartzevents.com.

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.