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. 

Advertisements

From Pizza Class To Food Festivals, Be Party To These Upcoming Genuine Events

Even the most typical of dinner services at our restaurants can feel like a party. The energy of the environment and surprises from any number of variables affect a dining experience — something as simple as a new bottle of Riesling on the list or the arrival stone crabs to the raw bar — are what keep us in this business and you coming back for more.  When we can collaborate with people inside and outside our organization that make it extra special, that’s cause for extraordinary celebration. Here are three such opportunities!  As Michael heads to #NYCWFF this weekend to cook with Dan Kluger, get a jump start on the action coming to a genuine restaurant near you. Tickets are a click away below, until they’re not!

Florence in the genuine house.

MICHAEL’S GENUINE® FOOD & DRINK – South Beach Wine & Food Festival presents Dinner Hosted by Tyler Florence and Michael Schwartz – Thursday, February 21, 7-10PM  [TICKETS HERE]
The South Florida favorite known for putting Miami’s fashionable Design District neighborhood on the culinary map lights up with the force behind successful California restaurants Wayfare Tavern, El Paseo and Tyler Florence Rotisserie & Wine. He may be a fan-favorite Food Network personality known for the hit series The Great Food Truck Race and cookbook author but we know Tyler as a Chef first — and one who cooks pretty much the ultimate of everything.  We can’t wait to see what this collab produces, an East and West Coast explosion of flavor accompanied by wines from the Southern Glazer’s Wine & Spirits portfolio.

AMARA AT PARAISO –South Beach Wine & Food Festival presents Dinner Hosted by Greg & Gabrielle Denton and Michael Schwartz -Friday, February 22, 7-10PM  [SOLD OUT]
It’s no surprise that South Florida favorite Chef Michael Schwartz’s new Amara at Paraiso in Edgewater is the most buzzed about new waterfront restaurant in town. This James Beard Award-winning chef has created an oasis that embraces the dynamic energy of the Magic City and serves up bold Latin American flavors that pay homage to the city’s diverse culture. He’s joined by the James Beard Award-winning husband and wife chef duo Greg and Gabrielle Denton, the grilling cookbook authors and force behind the much buzzed about Argentinean grill Ox and newly opened Bistro Agnes in Portland, OR. Enjoy this cross-country melding of flavors, accompanied by perfectly paired wines from the Southern Glazer’s Wine & Spirits portfolio, in the heart of downtown Miami.

GENUINE PIZZA Pizza-Making Class & Dinner (Aventura Mall) – Thursday, October 25, 7-9PM  [TICKETS HERE]
A fun night out with the family is about more than just gathering around the table. Get your hands doughy and eat your pizza too! Everyone’s happy on third Thursdays, when Chef Michael Schwartz’s casual pizza restaurant holds a monthly pizza-making experience to teach you how to shape perfect pies with a meal along the way.  Hosted by pizza trainer Blair Anderson at our Aventura Mall location, bring the kids, friends, a date, you name it — we have the fun covered.  Make your own pizzas, with toppings just the way you want them with a Pizza Kit to take home to make it easy to practice what you learned in your kitchen.  $29 includes 4 Courses, Assorted Snacks — Salads — Make-Your-Own Pizza — Panna Cotta and a take-home pizza making kit with recipe and ingredients.  Tax & gratuity not included. Wine, beer, sangria and full beverage menu available for purchase on consumption.

Your Monday Motivation — Marc Vetri’s Mastering Pizza Cookbook Dinner Menu!

One week from today, Michael’s Genuine welcomes Chef Marc Vetri for a dinner celebrating the recipes from his just-released Mastering Pizza cookbook — with a side of Porchetta.  Now that’s a capital P!  The menu is set, and we are excited to share it for the first time today.  Click here to join Michael and the team at the OG on October 1 at 7pm for a night in good company enjoying the labor of love that making a cookbook the thoughtful way is. It just tastes better when it’s done right.

Passed
Salsiccia Calzone with fennel sausage, mozzarella, and tomato sauce
Zucchine Pizza with shaved zucchini, stracciatella, and mint
Cacio e Pepe Pizza with pecorino and black pepper
Anchovy Pecorino al Taglio

First
Italian Caesar with escarole, bagna cauda, parmigiana, egg, anchovy
Wood Roasted Calabaza Salad with arugula, pecorino, walnuts fried sage, brown butter vinaigrette

Main
Slow Roasted Porchetta
Wood Roasted Marble Potatoes with fennel and lemon
Wood Roasted Cauliflower with pine nuts and plumped currants

Dessert
Nutella stuffed pizza

Salsiccia Pizza

Mastering Pizza Cookbook Dinner Includes:
Reception with a welcome cocktail and passed bites
Sit down 3 course (including dessert) family style dinner
Free flowing red, white, rose and beer all night long
Signed book
Tax and gratuity
$150 per person

Pizza remains America’s favorite food, but one that many people hesitate to make at home. In Mastering Pizza, the award-winning Philly-based chef tackles the topic with his trademark precision, making perfect pizza available to anyone. The recipes gleaned from years spent researching recipes in Italy and perfecting them in America have a variety of base doughs of different hydration levels, which allow home cooks to achieve the same results with a regular kitchen oven as they would with a professional pizza oven. The book covers popular standards like Margherita and Carbonara while also featuring unexpected toppings such as mussels and truffles and even a dessert pizza made with Nutella. With transporting imagery from Italy and hardworking step-by-step photos to demystify the process, Mastering Pizza will help you make pizza as delicious as you find in Italy.

Marc’s photoshoot living room takeover is reminiscent of Michael’s experience for Genuine Pizza in May. We learned a lot from the process!

On Your Marc… Mastering Pizza Cookbook Dinner at Michael’s Genuine

Get set to spread the love.  The pizza kind.  We are tickled to again welcome into our kitchen the one and only Chef Marc Vetri — this time to celebrate our favorite food.  Everyone’s favorite food.  Pizza!  You can’t go back to any old pie once you’ve tasted an extraordinary one — and we’ve got plenty on October 1!  For one seating and one night only beginning at 7PM, Michael hosts his friend and the founder of Philadelphia’s Vetri Family of Restaurants for the Mastering Pizza Cookbook dinner featuring a handful of the recipes he has perfected to create artisanal pies at home. The last time we cooked together in Miami was February 22, 2012 at Harry’s original location in the Miami Design District. It’s been way too long, and we’re ready to make it up to you… and ourselves!  Tickets are live today HERE!

Mastering Pizza Dinner Includes reception with a welcome cocktail and passed bites, sit down 3-course (including dessert) family style dinner, free flowing red, white and rosé wine — as well as beer — all night long, a signed book, and tax and gratuity for $150 per person.

Pizza remains America’s favorite food, but one that many people hesitate to make at home. In Mastering Pizza, the award-winning Philly-based chef tackles the topic with his trademark precision, making perfect pizza available to anyone. The recipes gleaned from years spent researching recipes in Italy and perfecting them in America have a variety of base doughs of different hydration levels, which allow home cooks to achieve the same results with a regular kitchen oven as they would with a professional pizza oven. The book covers popular standards like Margherita and Carbonara while also featuring unexpected toppings such as mussels and truffles and even a dessert pizza made with Nutella. With transporting imagery from Italy and hardworking step-by-step photos to demystify the process, Mastering Pizza will help you make pizza as delicious as you find in Italy.

“Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone” isn’t the chef’s first cookbook; the man behind the eponymous Vetri Cucina first published a collection recipes in 2008 with “Il Viaggio Di Vetri: A Culinary Journey,” detailing his culinary roots of when he began learning the craft in Bergamo, Italy, and the path that led him to the opening of Vetri.

Philly boys together and victorious in Minnesota this last Super Sunday.

His other books, 2011’s “Rustic Italian Food”– for which we hosted a dinner at Harry’s Pizzeria’s chef pop up series — and 2015’s “Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto,” likewise infuse stories from Vetri’s time in Italy alongside his recipes. With his latest work, Vetri shifts focus to the food customers may be more accustomed to if they’ve ever visited the area’s several Pizzeria Vetri locations, notably more casual (and affordable) than Vetri Cucina. The release date coincides with the five-year anniversary of the first Pizzeria Vetri location.

Michael’s forthcoming pizza cookbook, Genuine Pizza: Better Pizza at Home, releases in May of next year.  And an invitation to Pizzeria Vetri to launch it. It’s only right in the city of brotherly love, don’t you think, Marc?!  We can’t wait!

[Recipe] A Niman Ranch Pizza 20 Years in the Sausage-Making

We fancy sausage. Italian sausage. With peppers and onions. And some mozzarella and sauce too!

When it comes to sausage-making, we are all eyes if the link is Niman Ranch.  Over the years we have gotten to know Sarah Willis and her humanely and sustainably-raised beef, lamb and pork at Michael’s Genuine® Food & Drink and most recently Genuine Pizza® and Harry’s Pizzeria®.  We believe so strongly in Willis’ mission that we made a commitment last year to exclusively source all our pizzerias’ pork and beef from Niman Ranch and have since then rolled out new menu items like Italian Sausage Pizza so our guests have more ways to enjoy them.  On special occasions, we are able to experience the roots of where it all began in person and reaffirm why we do what we do in the first place.  Next month we will have another such opportunity at the 20th annual Hog Farmer Appreciation Dinner celebrating the farmers living Niman Ranch’s mission on the ground with a feast cooked by a handful of its favorite supportive chefs.

Click here to watch culinary assistant Brandon Green make the sausage pie shine at Genuine Pizza Aventura.

“When I was first invited to visit the original Willis family farm and cook at the 2011 hog farmer appreciation dinner, going there and seeing where it all started that was the ah ha moment for me,” Michael explains. “We work really hard to operate our restaurants and create experiences for guests – and take care of our people. It’s all consuming. When we can get out and make a personal connection it really is everything, especially having enjoyed working with their ingredients for so long and in so many different ways.”

From September 6-9, Michael, Brad and I will make a trip to Iowa for a weekend of activities that connect the dots between source and recipient culminating in Saturday’s feast, a collaboration with chefs including Cal Peternell, Andrea Reusing, Ann Kim, Charles Phan and Todd Fisher.  Follow along on the Michael’s Genuine Instagram for an inside look at the people and the place that makes us feel good about this Italian Sausage Pizza in more ways than just taste.  Make it at home or enjoy it at a Genuine Pizza or Harry’s Pizzeria near you!

Italian Sausage Pizza with Peppers & Onions, Tomato Sauce & Mozzarella

Makes 1, 12-inch pizza

1 ball Pizza Dough (recipe follows)
1/4 cup tomato sauce (use your favorite)
4 oz mozzarella cheese, cut into 1-inch cubes
1/4 cup sliced roasted red bell pepper
1/4 cup yellow onions, sautéed until translucent
1/2 cup Niman Ranch Italian Sausage, sliced 1/2-inch thick on the bias

Pre-heat the oven to 500F.

Place pizza stone or baking pan on the middle rack and preheat it along with the oven for at least a good 20 minutes.

To prepare 1, 12-inch pizza, dip the ball of dough into a little flour, shake off the excess, and put the dough on a clean, lightly floured surface. Stretch the dough with your hands, turning the ball as you press down the center. Continue spreading the dough into a 12-inch circle either with your hands or a rolling pin. Leave the dough slightly thick so the topping does not seep through. Dust a pizza paddle (if you don’t have a paddle you can use a rimless cookie sheet as a substitute) with flour and slide it under the pizza dough; it’s easiest to top the pizza with the dough already on the paddle. Using the back of a large spoon, and starting from the center and spiraling your way out, distribute the tomato sauce in a thin, even layer. You want to see some of the dough peeking through. Sprinkle the mozzarella on top, then the peppers and onions and finally the sausage. Slide the prepared pizza onto the hot pizza stone or baking sheet and bake until the crust is properly browned, about 10 minutes. Check the bottom of the pizza to make sure it has been cooked properly—it should be rich brown and burnished. Transfer the pizza to a cutting board and cut into slices. Serve immediately.

Pizza Dough

Makes enough dough for 4, 12-inch pizzas

½ cup (120 ml) beer, such as lager or pilsner, at room temperature
2 tablespoons mild honey
1 (1/4 ounces/7 g) packet active dry yeast
3 cups plus 6 tablespoons (455 g) bread flour, plus more for stretching the dough
1/3 cup (40 g) whole wheat flour
1 tablespoon kosher salt
2 tablespoons extra-virgin olive oil, plus more for oiling the bowl

In a small bowl combine the beer and honey with 1 cup (240 ml) room temperature water. The beer will foam a great deal when being poured into the measuring up, so let the foam subside before adding more liquid to get to the right volume. Sprinkle the yeast over the liquid and stir gently to dissolve. Let the mixture stand until it starts to foam, 5 to 10 minutes.

In a stand mixer fitted with a dough hook, combine both types of flour and the salt. With the mixer running on low speed, add the oil, then the yeast mixture, increase the mixer speed to medium, and mix until the dough comes cleanly away from the sides of the bowl, 3 to 5 minutes.

Turn the dough out onto a clean work surface and knead by hand for 1 to 2 minutes. The dough should pretty sticky and stick to your hands and the counter. It should leave behind a sticky trail; if you think the dough is a bit too wet, it is probably just perfect. Gather the dough into a ball and place in a lightly oiled bowl; turn it over to coat with the oil. Cover the dough with a clean, damp towel and let it rise in a warm spot until doubled in size, about 30 minutes.

Gently punch down the dough, cover with plastic wrap and let it rise in the refrigerator overnight and for up to 48 hours. (You can start the dough the night before you plan to make the pizza.)

Turn the dough out of the bowl onto a clean, lightly floured counter and knead gently for a few minutes. Divide the dough into 4 equal balls, about 8 ounces (225 g) each—the size of large tangerines. Roll the ball under the palm of your hand until the top of the dough is smooth and firm. Use immediately or wrap the dough balls individually in plastic wrap and freeze for up to 2 weeks. If using right away, lightly dust the dough with four, and cover with plastic wrap to prevent the dough from drying out. Let the dough come to room temperature, for about 1 hour, before using.