Everything is Awesome Because Sababa is Coming to Michael’s Genuine

If you’ve been to Israel, breakfast has taken on a whole new meaning — and has likely never been the same again!  Whether strolling the markets with the aromas of exotic spices filling the air and the smells of freshly-baked boreka pastries, or surveying the bread of an epic buffet with honey dripping from its comb and juicy rainbow of salatim, it’s impossible to not be forever intoxicated by the memory. Sensory overload!  For those forever spellbound and newcomers to this experience, we have the cure. What’s better than Israeli breakfast? Israeli BRUNCH!  It is with mouths watered that we announce Michael will host American food writer and author Adeena Sussman for a special brunch on Saturday, October 26 to celebrate the release of her newest cookbook, Sababa!  In Hebrew, Sababa means everything is awesome. This sentiment permeates the Tel Aviv expat’s home kitchen and the approach to recipes she shares in the book… Expect extra special flavor and energy from this weekend must-do!  Click here for event tickets!

Most mornings you can find Sussman making her way through the bustling stalls of Shuk HaCarmel, her local market, abundant with irresistible fresh ingredients and tempting snacks — juicy ripe figs and cherries, locally made halvah, delectable cheeses and olives, and the most addictive street food in the world, from crunchy falafel drizzled with colorful condiments like pickled mango chutney called amba and Yemenite green hot sauce full of coriander and parsley called shug, to off-the-boat fish tossed with seasonal fruit and fresh herbs. In Sababa, Sussman brings this culinary wonderland to life with 125 authentic yet easy recipes that put a fresh spin on the amazing variety of a cuisine forged by Jewish and Arabic residents alike, from more than 100 lands, who make Israel their home.

The experience will begin with an author talk moderated by friend and South Beach Wine & Food Festival founder Lee Schrager while a welcome sparkling drink and assorted snacks are passed. Later, the brunch will take over for a delicious family-style meal including three courses straight from the pages of Sababa. All of this is included in the $75 ticket as well as tax, gratuity, and a signed copy of the book. There will also be additional beverage options available a la carte. Seating is first come first serve in the main dining room of Michael’s Genuine Food and Drink.

For tickets click here, and stay tuned for the full menu coming soon!

Holiday Seasoned! Make Your Party Shine with Michael Schwartz Events

Make our restaurants & venues your home for the holidays with Michael Schwartz Events.

From customizable catering options for the home or office end-of-year bash, to more festive productions, James Beard Award winning chef Michael Schwartz and our event professionals make it genuinely special every time. Browse our portfolio of options below and contact director Lindsay Guidos at 786.708.6826 to get planning as soon as you’re ready. It’s never too early where the holidays are concerned!

For up to the minute examples of the team’s work in all facets of special events, like last night’s incredible waterfront wedding at Amara at Paraiso, visit the @michaelschwartzevents Instagram. 

The Summer Living is Easy. Keep the Entertaining that Way with Michael Schwartz Events

Midsummer night’s soirée? Casual or fancy, it’s your call.  Michael Schwartz’s Pizza and other Genuine specialties can be served fresh and hot from our Mobile Wood Oven at your home, only through Michael Schwartz Events!  Make our shiny copper rig your backdrop for a full seated dinner, with bite-sized pizza to start and our signature wood oven roasted entrées to finish strong with flavor and finesse.  Elevate the experience for weddings and more.  It arrives polished and ready to create a delicious experience for any kind of celebration — pool parties included!

Choose 3 of your favorite pizzas; add on salads & desserts to make it a meal.  We’d go margherita, short rib and rock shrimp, with tomato and burrata salad and warm chocolate chunk cookies.  Don’t forget the spritz!  For pricing, availability and menus email special events director Lindsay Guidos.  Get a preview online at michaelschwartzevents.com.

 

Kneading Lessons & a Learning Legacy on the Road with the Vetri Family

Growth happens when we are exposed to new things — or sometimes, the same things but new ways of doing them.  When we have those with the experience, passion and patience to teach us, something beautiful happens in the exchange.  An invitation to cook at the annual Great Chefs Event for Alex’s Lemonade Stand in Philadelphia last week presented such an opportunity for The Genuine Hospitality Group culinary assistant Dillion Wolff — to stage at Vetri Cucina, thanks to Michael and friend Marc Vetri.  A chef respected by his peers for his talent and heart, Marc has cultivated a stable of acclaimed chefs and restaurants since his flagship Vetri Cucina opened in Philly in 1998. It’s hard enough to be a for-profit business in this business, so 20 years is many lifetimes in the restaurant world, especially when you are also running a foundation in tandem.  Vetri Cucina set the tone and proved a solid foundation from which to build, recognized for the level of care taken in honoring and elevating the traditional Italian kitchen.  Its special tasting menu has minted this gem in the canon of American dining and won multiple James Beard Awards for its offspring, Jeff Michaud and Mike Solomonov to name a few.  If Marc is the OG progenitor, Vetri Cucina is the primordial Italian wedding soup.

The dining experience at Vetri is an ode to the mother country and its love of food unlike any other. In addition to the dining room, guests can arrange for private dinners, as well as partake in cooking classes on site.  As Dillion found out, perhaps the education most important happens daily among its cooks in service — a recipe of teamwork and technique.  It’s a place where bread, pasta and even polenta made from scratch means milling the flour in house.

“Going into it there were a few things I was curious about, like making fresh pasta, for example,” Dillion reflected on the phone Monday.  “How they run service is so different than Harry’s or Genuine Pizza — even Michael’s Genuine or Amara.  We are talking a 30 seat restaurant where 40 covers is a crazy busy night.”

TGHG Culinary Director Bradley Herron snagged Dillion for his team in February 2017 from Michael’s Genuine, where he had been working the line for a year after interning there during culinary school.  The culinary assistant role is a unique one, providing support to all Genuine group entities — from Amara at Paraiso to Fi’lia in the Bahamas to our commissary kitchen — with ongoing training, their chefs with last minute help on the line, working Michael Schwartz Events including private parties from cocktail receptions to cooking classes and off-site catering, and handling special projects.  Really everything under the sun.  Most recently, Dillion worked with the Genuine Pizza cookbook team on a week-long photoshoot.  The 150 pictures of recipes and lifestyle shots due to publisher Abrams Books quickly became 180, including several step by step instructive images for which he and colleague Brandon Green served not only as prep cooks but subjects.

Some of the Genuine Pizza cookbook photo wall, most of Dillion’s hands!

“This job requires flexibility and versatility, but it demands a good attitude,” Bradley explained.  “You have to be able to jump in to help and get things done at a moment’s notice, and they need to be done right. Dillion is as fast as he is proficient, but these are strengths that as a cook you always want to be improving upon.  That comes with experience, time on the line and repeated exposure to new environments and things.”

Dinner at Vetri is conceived based on each table, and everything isn’t the same.  The on the fly structure is part of the challenge, the fun and the instruction.

“It was cool to see how dynamic the approach is with the tasting menu,” Dillion reflects.  “It’s not just what the chef wants to do, it’s trying to make the diner’s experience as custom and to their tastes and food preferences as possible.”

The first day, Dillion was a fly on the wall for service, and they would make him an extra of each dish to taste. Tuesday was spent with the baker, milling fresh flour and baking bread.  He worked service with “pasta guy” and also helped with private events upstairs.

“Matt, the executive chef… On Monday he was the dishwasher.  I mean, it really sets the tone when the first courses come in heavy and the pasta cook comes in to help put it out.  You could tell in the kitchen that it was a huge team effort,” he reflected. “Everyone will do whatever. The whole operation is impressive, the attention to detail and craft but also people being genuine with each other — and incredibly welcoming to me.  They didn’t want to ask me to do things, like the stuff that’s not glamorous, and I’m there to work and to do anything. I had so many questions and no one got annoyed with me!”

The City of Brotherly Love indeed. Something we can all benefit from emulating!  Follow Dillion on Instagram @dillion_wolff.

With Genuine Weddings, Love is in the Fare

Good food, good drink, good music, and love.  If there is a day to indulge in all of the above, all at once, it’s on your wedding day. Elegant but not pretentious; unfussy, but buttoned-up, Michael Schwartz Events has new menus with nuptials in mind — from cocktail parties to seated dinners, and even a beautiful mobile wood oven to make a culinary statement on this memorable occasion.

Whether it’s for a celebration at home, or a reception at one of the many beautiful venues in South Florida, our events team can customize the perfect menu for both large and intimate parties. Get in touch and let us know how we can make your big day simply delicious. For menus and more visit michaelschwartzevents.com.