The Genuine Hospitality Group Job Fair | Winter 2017 Edition

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It’s that time again!  We are excited to announce our winter job fair, which will take place THIS coming Tuesday, January 17 at our corporate headquarters in the Miami Design District.

We are laser focused on growing the company with great people, and regular job fairs are a perfect way for representatives from each restaurant to meet with potential candidates.  It’s all about finding the right fit.

We are looking for dependable, reliable, passionate and professional staff members with great attitudes and personalities to join the team! If you are committed to delivering an exceptional dining experience and enjoy working in 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, host/hostess, barista, pizza cook, line cook, sous chef, server, and busser. The Genuine Hospitality Group restaurants include Michael’s Genuine® Food & Drink, Cypress Tavern (American Grill & Cocktail Bar), ella (light and airy café), and Harry’s Pizzeria® (neighborhood American pizzeria).  Join team Michael Schwartz!

Questions? Email careers@thegenuinehospitalitygroup.com.

Shop & Eat Genuinely for Wellness in the Schools on Tuesday, January 10

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It’s a New Year’s Resolution that’s easy to get behind.  Shop at Miami-area Whole Foods Markets and dine at any of Michael’s Miami restaurants on Tuesday, January 10 to help kids eat better in South Florida Schools.

As we shared in October, Michael is the South Florida ambassador for Wellness in the Schools (WITS), a non profit dedicated to improving school lunch and educating kids about healthy eating.

As it enters South Florida for the first time this school year, the program is expanding upon a relationship with Whole Foods Market that began in New York City in order to generate awareness, further galvanize the community in support of this incredible cause, and raise essential funds to support its in-school work.

To that end, Whole Foods Market has committed to donate 5% of net day’s sales on Tuesday, January 10 from all six Miami stores (Pinecrest, Coral Gables, Downtown Miami, South Beach, North Miami, Aventura) to Wellness in the Schools. And we’re proud to share that Michael’s Genuine® Food & Drink, ella, Cypress Tavern, Harry’s Pizzeria® and Fi’lia at SLS Brickell will be doing the same!  Also on this 5% Day, Michael will be teaching a bean themed WITS Cooking Lab at the Coral Gables location, making vegetarian chili with students from Liberty City Elementary.

Fun times and good eating for all.  Every bite counts.  Let’s do this!  For more information, visit wellnessintheschools.org

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Caviar Makes Everything Better, Like New Year’s Eve at Cypress Tavern

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ct-nye-supp-card-2017We may have mentioned this already, but it’s worth repeating.  There’s something about New Year’s Eve that brings out our taste for luxury and Cypress Tavern will play this out as only it can.  Celebrate 2017 (and say bu-bye to 2016!) with a long, luxurious finish in a half bottle per couple of Jeeper Champagne, Grand Assemblage (Chardonnay, Pinot Noir and Pinot Meunier) when you choose the restaurant’s 3-course prix fixe New Year’s Eve menu.  Design your experience by choosing an appetizer, entrée and dessert from our a la carte dinner menu for $89 per person plus tax and gratuity, including the bubbly beginning.  A supplemental menu of a luxury items will enhance the meal.  Choose from among stone crabs, truffles and caviar with the option of full caviar service.  Chef de cuisine Max Makowski’s complete a la carte dinner menu will also be available, including Large Plates for two, with some special dishes added for the evening.  Get your fancy on ASAP.  Book now by emailing reservations@cypresstavern.com or calling 305.520.5197.

Caviar makes everything better.

Caviar makes everything better.

[VIDEO] A 2016 Holiday Message of Genuine Merriment

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That’s because we hit pause (and PLAY!) to celebrate our people and thank our extended family for joining us in the memory making that was 2016. Enjoy these familiar faces and relish the genuine merriment that virtual yearbook maker Jessica Anderson has prepared for us with steadfast and thoughtful plentitude.

Best wishes for a happy, healthy and yummy holiday from all of us at Michael’s Genuine® Food & Drink, Harry’s Pizzeria®, Cypress Tavern, ella, Michael Schwartz Events and The Genuine Hospitality Group.

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Adventures in California Wine Blending, Take (Lua Rossa) 4

There was no obvious, primary barrel to use and build around, explains Mr. Eric Larkee after I swiftly negotiated a few minutes on a busy but never too busy for wine morning last week.  “That step of the process was different this year. We never really contemplated making something with a majority of less than 50 percent.”  Chalk it up to an election year trend.  Too soon?

Larkee was alluding to the annual development of Lua Rossa, Michael’s private label with Au Bon Climat winemaker Jim Clendenen, and the same place but different spot in which we found ourselves approaching its fourth blend in May.  Usually first order of business (and pleasure) is to identify what will be the major component, then add whatever is necessary to enhance it, exercising a few graduated cylinders along the way.   A key palate was missing this round, too — Tamara was double booked in Miami!  Forge on we must.

“Going into a new blend, I’m not thinking it should be a departure from the previous,” he notes.  “We’ve been progressively happier and happier with the wine.  And using better wine.  Also, sure, there’s more focus and insight into what the wine should be, having had the experience working with the various iterations over the years in the restaurants.  Things like guest reactions, for instance.  This matters a great deal.  What the wine can be is always a surprise, arriving to the winery and seeing what’s there to work with.”

Speaking of better wine, the Nebbiolo used for no. 4 comes from a much stronger stock than the Nebbiolo used for no. 2.  Better grapes, better vintage.

The breakdown.

The breakdown.

So, how does it drink?  Larkee breaks it down by component parts. The Nebbiolo comes through on the nose as rose and anise.  Dark berries come more from the Teroldego and Rofosco fruit, with its Northeastern Italian breeding.  The versions grown in California are very dark-fruited.  Teroldego also imparts a little more oak and tannin than in past iterations.  The Nebbiolo’s acidity helps to make it food friendly.  Some of it is 2003, so there are actually five wines in play (two Nebbiolo), not four.  The Cabernet Franc offers finesse.  We get some spice off a younger Rofosco.  This wine will soften in the bottle and easily find its place at any number of Schwartz tables around town.  Taste for yourself.  As of December, all The Genuine Hospitality Group restaurants, including Fi’lia at SLS Brickell, have made the transition from no. 3 to 4.

“What this wine is about is being versatile and drinkable on the table and pairing exceptionally well with food,” Larkee reflects.  “And not having to represent a time or a place, but just be joyful.”

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The moment of truth, orchestrated by Beverage Manager Amanda Fraga with a plate of Cypress Tavern Chef Max Makowski’s short rib.