[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!

Make a Fall Evening in the Miami Design District with Music & Michael’s Genuine®

Compliments to the chef.  And of the Miami Design District!  As we head into a new season here in South Florida, our menu at Michael’s Genuine® Food & Drink experiences a little more than daily changes.  Chef de Cuisine Tim Piazza is working in everything from Butternut and Delicata squash, to Honeycrisp apples and Brussels Sprouts and building new dishes around them.  With weekly complimentary concerts in Palm Court, now is the time to get a taste of autumn and make a night of it in the neighborhood.

The Miami Design District kicks off its Performance Series Presented by Knight Foundation this Friday, October 13 with Latin Grammy Nominated and Billboard Latin Music Award Winners, Il Volo.  MGFD gets in the spirit with Coco Loco  ($10) coconut water, rum, pineapple, housemade grenadine, lime and Luxardo, served out of its freshly tapped, green coconut.  Just look for the coconut-strewn bar in front of Ella, where you can also find a selection of wine, beer, water and yes, fresh coconut water, too.  See the schedule posted here, and look forward to a new act each week (Fridays, 6PM, Palm Court 140 NE 39th Street), with the Miami Symphony Orchestra back monthly.  Street, Palm Court Garage and Valet Parking available.   Here are how the leaves fall on the menu (new cocktails at the MGFD bar with Beverage Manager Amanda Fraga and desserts by pastry chef MJ Garcia will be covered in separate posts over the next week!):

Braised Rabbit Leg with roasted cipollini onion, bacon, mustard, whole wheat crepe

“The funny thing is, of course, we live in Miami so it still feels like summer outside but we want to feel the change despite that,” says Piazza.  “The goal is to create dishes that are full of all those ingredients and flavors we love this time of year, but that aren’t too rich or heavy handed.  This what we do best in a nutshell — balance.”

In that case, he’s struck it.  Wood Oven Roasted Sweet Potato becomes a salad with the addition of sprouted lentils, pretty tokyo turnips, peppery upland cress, and the nutty acid of tahini sauce.  A dusting of Aleppo chile gives it that zesty pop. We all look forward to apples turning up, and the pick of the grove for the chefs is the Honeycrisp for its perfect harmony of sweet and tart.  Piazza highlights its crunchy texture tossing it shaved with aromatic fennel in Apple & Fennel Salad, red onion, sunflower seeds, radish, quinoa, greens, goat cheese and mustard vinaigrette.  Luscious Skirt Steak hits refresh with celery, almonds, dates, horseradish crema and sherry.  Click here for a reservation or call 305.573.5550.

 

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!

 

Toast Your Holiday Party Genuinely with this Gift from Michael Schwartz Events

Michael Schwartz Events makes holiday parties shine and guests feel special. Let our team host your corporate or annual festive gathering for friends and family at one Chef’s unique restaurant concepts. Or a venue of your choosing, off-site.

CHEERS TO THE SEASON.  BOOK A HOLIDAY PARTY BY OCTOBER 31.  RESERVE ONE HOUR OF OPEN BAR & ENJOY A SECOND HOUR ON US!

Michael’s Genuine® Food & Drink
Harry’s Pizzeria®
ella pop café

From easy, crowd-pleasing pizza parties with our mobile oven, to over-the-top unforgettable occasions with bubbles and special sweet treats, email Lindsay@michaelschwartzevents.com or call 786.708.6826 to get a jump on it with menu ideas, decor and a seasoned team to staff it all.  Planning starts now!

Thirsty Thursday, Naturally

“Change happens naturally, and it’s happening all the time,” says Amanda Fraga. “It’s a style that’s inherent to the wine program at Genuine, just like it is in the kitchen.”

Fraga, sommelier and beverage manager at The Genuine Hospitality Group, explains this way of working grounds the restaurant by shaking things up, especially with wines by the glass.  This serves an important purpose for the guest, facilitating trial. It’s a great way for people to try new things without making a big commitment.  They can comfortably step out of their comfort zone.  This dynamic environment not only keeps things fresh and exciting for our guests, but works in much the same way for our team in the restaurant, who is used to experiencing and then having to quickly learn the gamut and describe in approachable terms to diners.  From new grapes and producers, to places of origin and food pairings, it’s an exercise in training and translation on the fly.  Fraga is inspired by their initiative, out of the restaurant, too.

“When they go out to eat, most of our servers are naturally challenging themselves to try new things, interesting wines… Barolo… Nebbiolo,” she continues.  “The lifespan of most by the glass on our list is about 2-3 months, maybe less. Staff will adapt. They are used to changes and their wine knowledge speaks to that.”

So what brings about the change?  Fraga likes to make sure to include a variety of styles and price points.

“I never want to be out of touch with what our guests want to drink,” she says.
“Sometimes I taste a wine when I’m out and just have to have it so people can experience it.”

Other times, it’s more deliberate, out of necessity by virtue of type of wines she brings in.  Smaller producers who are doing interested things — making things naturally with no additives or artificial processes — tend to have more limited supply and will usually run out quicker than others and need to be replaced.   This has trained Fraga to basically be anticipating what the next move is. All the time.  Then, there are the rare occasions when she’ll get a lead.  A trusted friend in the business recommends a new importer to taste with and they bring something cool.

“This basically never happens, so when it does I’m tasting with them right away,” she explains. “Recently my mentor Daniel Toral told me about this small distributor from New York.  He was like, ‘You have to taste with this guy.'”

Seeing how the Chamlija held up against the spice in our octopus set up.

And taste she did, with Greg from City Beautiful, who had just been in the Canary Islands.  Bermejo, a rosado from Lanzarote, known for its volcanic soil and lunar landscape, really impressed her for its likeness to provencal rosé.  Those beloved calling cards — pale pink to orange color, nice rounded acid and hints of stone fruit, light to medium body — not the typical darker fruited expressions of Italian or Spanish origin.  Could this in turn effortlessly engender affinity amongst fans of the classic French style, where it all began, and offer a peek through new glasses?  Why, of course, the perfect segue at the table.

sommelier Dean Forst!

Listan negro is referred to the mission grape since the Spaniards brought it with them to the New World. You’ll hear it called pais in South America,” she says. “This wine is great because it’s familiar but different, so a natural introduction for rosé fans.  Or, if a couple had wanted to go with a bottle of red for the meal, perhaps they would like to share a glass with the oysters they ordered to start?  It’s a bonus.  Enjoy a few sips to accentuate the shellfish.  That’s the beauty of the glass.”

As for trying new things, tasting is baked into the job description and moments like being presented with a (vetted) Turkish wine are ones that Fraga trains for and relishes.  She tastes and tastes, and tastes again (the second sip is really where you can discern flavor profile, anyway)  The what-do-I-like, what-do-my-guests-like and where-can-we-meet-in-the-middle at various points on the sliding scale being the guiding paradigm at play.  She might like something for her own shelf but it doesn’t always mean it’s the right for the restaurant.  Chamlija made the cut.  The call was a simple one. Just don’t ask her to pronounce it!
“I’m going to put a Turkish wine on the list, it better be a Turkish grape!”
Try the Papaskarasi, chamlija “blanc de noirs” thrace, turkey 2015 (13/glass) and Listan Negro, los bermejos, lanzarote, canary islands, spain 2016 (15/glass) as of yesterday (Wine Wednesday!) at Michael’s Genuine and follow @quepasamanda and #mgfdwine on Instagram.  Open your eyes and palate to change.  It all starts with a second taste!