[RECIPE] [VIDEO] Our Favorite Wingman Drums Up Sweet & Spicy Support for Young Musicians Unite at Michael’s Genuine

Diligently home-tested and now restaurant-ready, drummer and budding chef Harry Schwartz’s Sweet & Spicy Wood Oven Roasted Chicken Wings with cucumber crema is your post-Art Basel cure-all. Beginning tomorrow, we are supporting our favorite wingman as he raises funds for his partner non profit Young Musicians Unite with his favorite thing — wings!

From Monday, December 10 through Monday, December 17, find this special menu item at Lunch, Afternoon and Dinner with a portion of proceeds supporting this Miami-based non profit. Revitalizing music programs in South Florida’s underserved communities one school at a time, YMU gives students a voice through music thanks to leadership of its founder and band director Sammy Gonzalez. Partner bands like drummer Harry Schwartz’s Arrowhead take the time to play side by side shows with YMU’s students, raise funds through performances and even help with peer to peer mentoring in our after-school programs.  We are so excited. Especially because they taste amazing! Bravo to our favorite wingman. Get your hands on these drumsticks before they’re gone!

If You Don’t Know, Now You Dough at Genuine Pizza® | Chef’s Aventura Pizza Class is in Session!

Summer is just the time to learn something new, or polish your skills doing what you already love!  All you need is a little motivation in the form of a great instructor James Beard Award-winning chef Michael Schwartz!  It’s time for pizza-making class at Genuine Pizza.  Miami’s beloved chef known best for his straightforward, delicious food at flagship restaurant Michael’s Genuine® Food & Drink and now casual pizza restaurant Genuine Pizza, teaches you how to make it amazing from dough to table, with a meal along the way. Make your own pizzas, with toppings just the way you want them and enjoy dinner in good company on Thursday, July 19 from 7-10 pm at our Aventura Mall location.

Tickets are now available for purchase here. Price of $79 includes everything with a wooden pizza paddle signed by Chef and home pizza-making kit with recipes and ingredients to take home (tax & gratuity, too).

Pizza Making Activity Menu, served family-style

PASSED SNACKS
meatballs in sauce – piave vecchio
polenta fries – spicy ketchup
lollipop chicken wings – agrodolce, rosemary crema
roasted red pepper crostini

SALAD, served family style
escarole caesar – lemon, anchovy, bread crumbs
baby spinach – tomato, walnuts, roasted red peppers, egg, bacon, feta dressing

PIZZA
make your own!
assorted toppings

DESSERT, served individually
panna cotta

Beer, wine and sangria

Genuine Pizza Aventura is located at 19565 Biscayne Blvd Unit 956, Aventura, FL 33180, in the new Zara wing on the first floor in the outside, next to The Haas Brothers Gorillas in the Mist sculpture and Carsten Holler’s Aventura Slide Tower. We have indoor and outdoor seating, and parking is available in the free parking garage at NE 29th Place and Abigail Road!

Wellness in the Schools is Right on Target in Broward County Public Schools!

Like father, like son!  Class is always in session with Wellness in the Schools and last night was no exception at Wynwood Yard where we celebrated some important school year-end milestones with cooking class led by Chef and inspired by recipes from Genuine Pizza and Michael’s Genuine Food & Drink, with help from Harry Schwartz and TGHG culinary assistant Brandon Green.  The tireless team behind this cause close to our hearts in NYC and Miami reached this year’s goals with the Broward County Food & Nutrition Services including first annual Cook Camps.  This week they will train 10 new schools and their cafeteria staff on new menu items from local chef partners including:  Michael Schwartz Kale inspired Pizza, Clarke Bowen’s Black Bean and Plantain Quesadilla, Chef Aria’s Pesto Panini, Roasted Veggies from Chef Julie Frans, and Whole Foods Pesto Pasta with Tomatoes.

Back in October, when Chef launched the Kale Pizza at McNicol Middle School, he got to experience a day in the life of the cafeteria. Spending time with Ms. Naomi, the heartbeat of that kitchen, the students and watching them try a new food item such as Kale, made his day.   Every chef who participated in “Chefs Move to Broward” worked to generate excitement in the cafeteria, amongst the students and to get their recipe on the line!  Next year will only get better.  Amazing job as always by NYC founding leaders Nancy Easton and chef Bill Telepan and the team on the ground in Miami led by Allyce Perret-Gentil, our in-school chef partner Leonor Azpurua, and so many more.   As Michael says, they do all the work! We’re just humbled to be along for the ride.  Here are the recipes from last night’s festivities for your home use.

Ready for Its Cheese Pull Moment in the Sun, Better Pizza at Home is the Star of Chef Michael Schwartz’s New Genuine Pizza Cookbook

Puttanesca with marinara, stracciatella, anchovies, capers, olives and basil.

Feast your eyes on Genuine Pizza! Shooting on location this week on Miami Beach, Chef Michael Schwartz and a crack team of cooks and creatives are preparing the final elements of Genuine Pizza: Better Pizza at Home, due to publish in Spring 2019 with Abrams Books. With more than 75 recipes, the Chef shares his genuine approach to making better pizza at home.  The pictures make the book after all, and we’re serious about capturing the experience true to hand-formed!

“My philosophy is simple and straightforward—the secret to good food is good food, and it starts with sourcing great ingredients,” says Schwartz. “Genuine Pizza is my approach as an American chef who puts quality and simplicity first. Pizza has always been an important part of all my restaurants.  It’s an opportunity for expression and I want the home cook to feel like they now have a great resource that they can turn to and enjoy using.”

Teamwork makes the dream work (left to right): Prop Haus’ Martha Bernabe, TGHG culinary assistant Dillion Wolff, chef Michael Schwartz, culinary assistant Brandon Green and camera assistant Sophie Fabbri.

The popularity of pizza at Michael’s Genuine® Food & Drink inspired Schwartz to open a casual pizza restaurant, Genuine PizzaTM, and this book reveals the chef’s tried and true approach for making his signature pies. Schwartz believes that the home cook can and should eat better pizza at home, and so Genuine Pizza is inviting and fun, covering the basics first, so that readers can then be adventurous in their own kitchens, mixing and matching ingredients that appeal to them, to create the perfect pie.

Brad and Brandon.

Beginning with Pizza Fundamentals, Genuine Pizza explores everything from useful equipment and must-have ingredients to detailed, step-by-step techniques for how to make incredible dough, including recipes for gluten-free and rye-based options. Part two is all about composing nuanced, flavorful pizzas, with recipes that include classics such as Margherita and Soppressata, as well as pies with more unorthodox, yet irresistible topping combinations. Schwartz shares his favorites, like Zucchini with ricotta, anchovy, chile, lemon, grana padano, mint, and basil, BLT with bacon with arugula, tomato, and taleggio, and Pastrami on rye crust. Inspired by the Miami locale, pizzas also feature local Rock Shrimp and Slow-roasted Pork, Schwartz’s nod to the Cuban sandwich in pizza form.

Because no one can live on pizza alone, Genuine Pizza also explores Snacks, Soups, Salads, Main Courses, Desserts, and Drinks, forming a guidebook to creating balanced, vibrant meals, centered around everyone’s favorite food. “Pizza is just the beginning—it’s a jumping off point to colorful, delicious meals at home,” says Schwartz.

Follow #genuinepizzaathome and visit thegenuinekitchen.com for more information, events, and behind the scenes content leading up to the release.

Photographer Sidney Bensimon with TGHG Culinary Director Bradley Herron.

[RECIPE] Spring Cleaning the Grill & Your Plate — Lettuce!

Spring is clean up time. No matter where home is, we brush off something — dust from shelves or grimy remains of (so much) snowfall.  While wiping the shmutz from dark corners, we mind what’s inside by eating fresh and clean.  For starters, scrub down the grill and mark some lettuce — escarole to be exact.

“Try to buy lettuce in whole heads,” Michael says.  “The heartier the better, and make sure you cut thick enough on the vein so it holds together. It doesn’t take much time on the grill to get it where you want it — just wilted enough with some good marks, smokey flavor, and still with a nice firm texture.”

It’s always smart if you can to position your grill in a spot with great ventilation, and give yourself some good clearance on all sides. If you’re on wood, you want to light it at least an hour beforehand to get it up to temperature. Watch your fire and use a thermometer — add wood when necessary and have a spray bottle handy for flare ups.  Michael has both an indoor wood grill at home like many of our restaurants, as well as a Lynx gas grill outside — it requires less planning with great results.  Always clean your grill after you’re done eating, not cooking.  Elbow grease with a good brush will do and even a bowl of soapy water with a stainless steel scrubber.

When grilling with lettuce, drizzle liberally with olive oil and season, then use tongs to mark each side of your “steaks”.  Here’s how we serve escarole as a side at Amara at Paraiso, but this is more of a roadmap for running with it, than a recipe.  You can substitute radicchio, endive, romaine — whatever combination you like.  Same goes for the chile and hard to semi-hard cheese.  Just not the lemon, please!  It would make a great entrée salad with grilled shrimp.

Grilled Escarole with Idiazabal, chile, lemon

Serves 4

3/4 cup extra virgin olive oil
1 Fresno chile, thinly sliced
2 heads escarole, cleaned and split
1 tablespoon kosher salt
2 lemons, split in half
1/4 cup shaved Idiazabal cheese

Pre-heat the grill to high.  When hot, brush the grill grates with a wire brush, then rub with a paper towel blotted with vegetable oil.

Place small saucepan on the grill and add 1/2 cup of the oil and the chiles. Warm through until the oil begins to simmer.  Remove from heat and set aside.  Drizzle escarole heads with remaining olive oil and sprinkle with salt.  Place on open grill, cut side down with the lemon halves. Grill escarole and lemon for 3-5 minutes, without turning.  Watch the lettuce in particular — you just want it wilted enough with some good marks for smokey flavor, but still with a nice firm texture.  Pull off onto a cutting board and cut each piece in half.  Dress on the board or platter you plan to serve on, spooning the chile oil and topping with shaved cheese. Enjoy with grilled lemon on the side to squeeze.