Nose to Fruit: New Seasonal Salad, Pizza & Sangria Specials Now Summering at Harry’s Pizzeria® & Genuine Pizza™

We look forward to the smells of summer — the way the air gets thick and sparkly after a tropical sun shower, and sunscreen’s dreamy imprint on our memory banks beached in laughter and salty ocean breezes. This is a season that lets you know it’s here — and in a hurry.

In Florida, our fruit trees are heavy now with mango, lychee and even peaches.  And when it comes to the fragrance of the season, a good peach can’t be beat in its intensity and truth.  Putting nose to fruit is a pro tip you’ll notice chefs doing as second nature, because it’s a pretty great clue to ripeness.

The sniff test on guava at Miami Design District’s market last year.

“We shop for ingredients just like everyone else does, and we do a lot of smelling in the process,” explains chef Bradley Herron.  “Finding a good peach is essential for this salad to work.”

To know what’s inside without breaking the skin, you have to trust nose more than your eyes or even fingers.  If it’s good and ready, you’ll get the same zesty sweetness found in the flesh just by smelling it.

As we roll out summer specials at the pizzerias, the start of the season is always an interesting one as things get going. Early product coming in has been smelling strong so far – a good sign.  Enjoy the Peach & Burrata Salad and Peach & Gorgonzola Pizza with our new Sangria, because lighter alcohol “cocktails” and summer go hand in hand when you want something refreshing and festive with which to cool off!  Refreshing in its simplicity, ours combines your choice of three wines with San Pellegrino’s sparkling blood orange soda.

Brighten up your day and get a jump start on summer time — visit our website for hours, menu and to order online.  For a genuine anthology of peaches, explore this archive on the blog, or a primer on summer fruit and how peaches came to cultivation here in the Sunshine State in a 2014 chat with then Michael’s Genuine chef de cuisine Niven Patel.

Fairytale Eggplant & the Novel of South Florida’s Growing Season Charms

Beautiful Fairytale Eggplant from Mother Earth Miami

Michael’s Genuine® chef de cuisine Tim Piazza has his hands in a box of artichokes.  Peeling them, especially baby ones, is not exactly a stimulating activity, but Tim is wearing one of his wide-eyed smiles, the one that makes him look a little crazy.  Spring is here, and he is clearly in the zone.

“Last night Mother Earth harvested like 50 pounds of greens in the dark with little headlights, because that’s the best time to harvest greens — at night when the temperature cools down,” Tim explains.  “Katia just grows like the nicest, coolest stuff.”

Mother Earth Miami, sprouting from Litter River Cooperative’s Farmer Incubator Program, is a new source for us this season, with Tim bringing in vegetables and greens like turnip, carrot, spigariello kale and fairytale eggplant. This kind of organic growth in the local farming community is a definite reason to get excited. And to make Eggplant Tomato Curry.

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Eggplant Tomato Curry

The combination of Indian spices and local ingredients has proven to be a hit, maximizing the flavor potential of a curry.  Roasted eggplant is sautéed with cinnamon, star anise, cardamom, coriander, cumin, black pepper, lemon pepper, fenugreek, and fennel seed, served at room temperature with lightly-marinated chickpeas, some cilantro and a freshly-made cucumber raita served with a side of fresh pita.

“It’s cool to work with people who care about what they’re doing and are trying new things,” Tim continues. “Getting good ingredients helps us elevate the simplicity of what we do and these relationships are essential to the process.”

Katia last year at a pre-opening wine tasting for staff at Amara.

Ms. Bechara, a wine rep by trade raised in Colombia found she had a green thumb and founded Mother Earth Miami in November 2015.  The move began in her backyard after participating in various small farmer workshops with experienced leaders like Margie Pikarsky of Bee Heaven Farm in Homestead and John Gentzel of J&P Apiary.

“It was the best canvas for my budding farming career,” says Bechara of her impromptu home project.

She volunteered for urban farmer Muriel Olivares in 2013, to learn the ropes from one of the best who started small.  Olivares chose her last spring to participate in the incubator. Designed to educate and give urban farmers starting out that extra boost for success, it provides them with a plot of land and shared farm tools, as well as classes.  It’s the ultimate small business resource when you deal in seeds and soil.

“I consider Muriel, and Tiffany Noe, my mentors,” says Bechara.

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Gabi (left) and Katia working together

Her current business partner and friend, Gabi Serra, was a plot neighbor in the program.  Born and raised in Venezuela, Serra’s focus on the herbalism side of farming brings great balance to Mother Earth’s proposition. They also grow edible flowers, herbs, and medicinals like calendula, nasturtiums, and moringa.

“Gabi and I love working together and we have so many aspirations to help the Miami community,” say Berchara.

At its peak, South Florida’s growing season always brings fresh, local ingredients to our doorstep thanks to new farms like Mother Earth.  Their passion is contagious and brings new ideas to the kitchen.   But it’s the mainstays that keep the flagship humming.  With its 11th anniversary this week, Michael’s Genuine® Food & Drink continues to be the nucleus of activity for seasonal change, a north star for our restaurant group, setting the tone and the bar for our chefs. If you want to get a taste of what’s happening now in the fields and who is growing what you’re eating, you need look no further that Tim’s menu.

“So it’s really coming in now from everywhere… the tomatoes from Borek are obviously a big thing for us. The run is pretty long from the end of last year but they’re peaking right now, along with the kale and eggplant,” he says. “With a restaurant that moves so much, we have to stay on our toes and utilize the farm products we order in many different ways you know; in a pasta, on a pizza, with a salad, maybe showcase it in a dish of its own like we are doing with the eggplant.”

There’s always a method to the madness. But that madness is familiar to those in our line of work.

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Tomatoes from Teena’s Pride

Working with farmers is an ever-changing, ongoing process that he’s constantly adapting to. He’s currently working with 5 or 6 farms, with familiar names such as Michael Borek’s Teena’s Pride, who we receive beautiful heirloom tomatoes from, amongst other things, every season.

When asked what he was most excited to work with ingredient-wise this season, he simply shrugged with a baffled look on his face.  Always working with what he receives and changing things up, or using standard products in new ways — it is hard for him to narrow it down.

“As a chef, you are excited about everything.”

Amara at Paraiso, Miami’s Quintessential Waterfront Restaurant, Opens Thursday, January 11

The time has come to welcome our newest restaurant into the world. Amara at Paraiso opens Thursday, January 11 in Miami’s East Edgewater neighborhood. Located directly on Biscayne Bay in the Paraiso District—the latest master plan development by The Related Group—Amara at Paraiso brings together all the elements of the quintessential Miami waterfront dining experience from environment to cuisine to vibe. The bayside enclave has inspired Schwartz and the team led by Executive Chef Michael Paley to cultivate a menu influenced by the bold flavors of Latin America, coastal ingredients, and the diversity that underpins the city’s cultural identity. The restaurant opens with dinner service, with Sunday Brunch following shortly after. Make a reservation here.

“The dynamic energy, local ingredients, and natural beauty that define why we live and visit here are what Amara at Paraiso is all about.  It couldn’t exist anywhere else,” says Schwartz. “This restaurant is in the unique position to bring it all together.  It’s our love letter to Miami and why we are proud to call it home.”

 

Highlighting the open kitchen’s wood grill and Josper charcoal oven, the vibrant menu celebrates clean-eating food and cooking techniques centered around the flame.  Dinner is divided into Snacks, Small, Medium, and Large plates, Vegetables/Sides, and “From the Wood Grill” dishes that are paired appropriately from amongst six complementary and signature Amara Mother Sauces.

Snacks include Grilled Flatbread with chimichurri, fried oregano and lemon; hand-formed Empanadas with Short Rib with olive, raisin and chimichurri, baked in a flakey lard crust; and Corn and Leek with roasted poblano, mozzarella and smoked paprika aioli, fried in a yuca crust. Dish highlights include Banana Leaf Wrapped Cobia with mashed yuca, pickled vegetables, coconut chutney, and grilled lime; Grilled Beef Short Rib with shaved cabbage, Marcona almonds, grilled peppers, and sour orange; and the Amara Feijoada, a beautifully composed spread built around a cazuela filled with layers of specially cooked-ingredients tied together on a bed of deep red, savory Domingo Rojo beans from heirloom purveyor Rancho Grande. Sides include Long Cooked Broad Beans with breadcrumbs and basil.

The beverage program by Assistant General Manager Maria Pottage mirrors Amara at Paraiso’s menu, inspired by Latin American ingredients, artisanal producers of spirits and winemakers, and Miami’s lively melting pot. Cocktails are served on-tap, as single servings or punch bowls, bottled, and shaken or stirred. Calm Before The Coconut recalls a sense of tropical place with Diplomatico Planas rum, Velvet Falernum coconut crème, coconut water, pineapple, lime, salt, and nutmeg, served in a chilled coconut.  Pisco Cafecito is bottled and combines Barsol Quebranta pisco, Don Ciccio Nocino, Luxardo Angioletto, cold brew and chocolate bitters.  La Fresa is served in a coupe, with fresh, local strawberries infused in Plantation 3 Stars rum, ginger, lime and a strawberry garnish. Sommelier Amanda Fraga’s wine program highlights selections from North and South America, with iconic favorites from Europe to round out the list.

Designed as a key part of the Related’s Paraiso District to complement the resort-style living for the soon-to-be residents of the Paraiso development, the restaurant occupies the ground floor of the free-standing Paraiso Beach Club and will soon be flanked by Paraiso Park and boat slips.  Amara at Paraiso is ideally located  just two blocks east of Biscayne Boulevard, offering the public unimpeded access to its entrance with street and valet parking.

The 4,500-square-foot, indoor-outdoor space designed by Meyer Davis Studio, with direct input from the Related and Schwartz teams, celebrates the tropical, bayside environment as an effortless design element to unify the natural beauty of the restaurant’s surroundings. The restaurant includes main dining room and bar seating for 150, with floor to ceiling windows offering dramatic Biscayne Bay views, as well as deck seating for 70 on the water.  Its stunning location and versatile menu make Amara at Paraiso an ideal venue for private dining and events. The approach is warm and inviting, drawing the outside in with white washed paneling, natural woods, and graphic concrete tiles. Detailing is open, honest and relaxed with exposed trusses, and an open double-height steel stair.

Amara at Paraiso is located at 3101 NE 7th Ave, Miami, FL 33137.  The restaurant will be open for dinner Monday through Thursday from 6:00 to 10:00pm, Friday and Saturday 6:00pm to 12:00am, and Sunday 6:00pm to 10:00pm.  For reservations visit amaraatparaiso.com, email reservations@amaraatparaiso.com or call 305-702-5528.  Amara is available for private parties and events; for groups larger than 12 guests email lindsay@michaelschwartzevents.com. For more information including menus, please visit amaraatparaiso.com and follow @amaraatparaiso on social media (where there are lots of Instagram Stories to catch up on!)

[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!

Pumpkin Spice… Bacon? Hinckley’s Fancy Meats Trunk Show Rolls into Michael’s Genuine® Next Tuesday

Packing The Charcuterie Box for shipment. Duck Ham, Bacon Liverwurst, Tasso, Antelope Sausage, Duck Rillette, Spuma di lardo, country pate, head cheese terrine.

Pumpkin Spice Bacon What.

The best wurst, handled with care.  After hitting his Kickstarter funding goal of $25K to take Hinckley’s Fancy Meats to the next level with nationwide shipping, chef/owner Matt Hinckley is rolling up a Yeti cooler full of his Florida-sourced and cured heritage product to Michael’s Genuine Food & Drink so we can have a taste of the goods.  Join us at MGFD on Tuesday, October 17 for Happy Hour beginning at 4:30 p.m., then Dinner from 5:30-11 p.m. as Matt pops special dishes onto the MGFD menu a la carte, with select charcuterie available for purchase to take home.  Reservations (305.573.5550) and walk-ins welcome!

DISHES

Charcuterie Plate hunter’s terrine. bacon liverwurst. duck rillette. fancy mustard. crostini.
BBQ Spare Ribs charred scallions.
Wood Oven Roasted Pumpkin hinckley’s fancy bacon. goat cheese. brown butter vinaigrette. sage.
Meatlover’s Pizza florida ham. hinckley’s fancy bacon. tasso. fontina. arugula.
Rabbit & Smoked Pig Head Roulade pickled veggies. bitter greens.

TRUNK SHOW MEATS 

Pumpkin Spice Bacon $17/lb.
Grass Fed Sirloin Steaks $26/lb.
Mexican Chorizo $14/lb.
Wild Boar Breakfast Sausage $15/lb.
Grass Fed Bacon Burger $14/lb
Duck Hams (2 ea.) $10
Tasso (2 ea.) $14
Smoked Antelope Sausage $17/lb.
Bone Broth $4/pt.

Meatballing the right way!

Matt makes seasonal creations and limited runs, like Holiday Hams (make your holiday gift list now, people!) and what is this about Pumpkin Spice Bacon in his Butcher CSA Subscription and also shipping nationwide (free for orders over $150 with coupon code FREE SHIPPING)?  A whole applewood and cinnamon bark smoked slab of it would make you some friends.  If this isn’t familiar enough, there are plenty of offerings crafted with the home cook in mind like Meatball Mix made with Central Florida beef raised on grass pasture mixed with fresh pork and HFM pancetta. Make meatball sandwiches, put it in pasta, or stuff some veggies.  It’s incredible to see this fledgling Orlando-based nose-to-tail butcher shop getting it done with a new nationwide marketplace. Now you can have access to the same quality ingredients for your kitchen that chefs use in the best restaurants in the country and do your part in making a better and more transparent food system for everyone!