#SOBEWFF 10 Years of Genuine Menu & More #MGFD10 Fun to Come

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As we like to say… Menu subject to change :)

#thisismgfd. We began this hashtag in September, welcoming a new chef into the fold to steward Michael’s flagship into its 10th year of genuine hospitality.  Now we begin another as we approach March 13 when the Champagne will be flowing to give thanks for all that came before and forge ahead into a brave new future.  Today, we’re sharing for the first time the menu for our Thursday, February 23 South Beach Wine & Food Festival dinner.  We are so honored to have respected and dear friends chefs Marc Vetri and Jonathan Waxman join Michael to celebrate the meaning of Genuine.  I think it’s safe to say that it’s the genuine culture and community that has made this restaurant what it is, embracing and fostering Michael’s vision to make Michael’s Genuine® Food & Drink bigger than itself.  It is this we toast and cherish, the people that make Genuine mean something.  Follow #MGFD10 as it unfolds, because there’s more to come, and click here for tickets before we run out. 

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Michael and Jim at Au Bon Climat, Santa Maria Valley, blending Lua Rossa no. 3 in 2015.

This year we also crafted an online auction package for the festival which we’re pretty excited about (the kind we’d want to buy ourselves, as it should be!)  Gather 4 friends and sidle up to the heirloom tomato wall as Michael and Brad cook for you at the Michael’s Genuine® Food & Drink wood oven station. The beating heart and hearth of the MGFD kitchen since we opened in 2007 is your stage for a multi-course meal paired with iconic, library wines significant to Genuine from Michael’s friend and Lua Rossa collaborator Jim Clendenen of Au Bon Climat.  Get your bid in here now, or regret it later!

SoBe It! Your 2017 Genuine Tickets at the 16th Annual South Beach Wine & Food Festival

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Party game strong at Chef’s house in February.

From one big shindig to the next.  With another Art Basel in the record books, we’re laser focused on finishing 2016 strong, whether with loads of Genuine Gifts (including and especially gift cards!) and New Year’s Eve specials at Cypress Tavern and Harry’s Pizzeria (stay tuned for that announcement on Monday!).  But for now, we’d like to introduce you to The Genuine Hospitality Group’s events at next year’s South Beach Wine & Food Festival before they sell out.  Check out the parties listed below with their corresponding participating TGHG restaurants.  Cheers… Training your body to get through it all begins now.  Thanks again to Lee Brian Schrager for inviting Team Schwartz to play again!

THURSDAY, FEBRUARY 23

genuine_0-1MICHAEL’S GENUINE® FOOD & DRINK | 10 Years of Genuine: Dinner hosted by Michael Schwartz, Marc Vetri and Jonathan Waxman presented by Bank of America
7:00 PM – 10:00 PM @ 130 NE 40th Street, Miami, 33137
> Dressy Casual Attire, Indoor, Seated, Wine, 21 years of age or older <
One of South Florida’s most widely recognized culinary innovators makes a rare Festival appearance to celebrate a decade of his much touted Michael’s Genuine Food & Drink. A must-stop for both locals and tourists from around the world, Schwartz took a leap on the burgeoning Design District neighborhood 10 years ago to start his empire. Now settled smack in the middle of one of Miami’s hautest areas, Schwartz’s flagship restaurant anchors the array of culinary attractions offered there. Joined by culinary luminaries Marc Vetri and 2016 SOBEWFF® Tribute Dinner Honoree Jonathan Waxman, Schwartz and friends will present guests with a sampling of the signature tastes with staying power they’re known for.  Guests will be assigned seating prior to this event. We can only guarantee guests who purchased tickets together will be seated together. If you would like to be seated with another guest(s), please send your request via email to tickets@sobefest.com. PURCHASE TICKETS 

HARRY’S PIZZERIA® and FI’LIA |  Barilla’s Italian Bites on the Beach sponsored by HCP Media and the Miami Herald Media Company hosted by Valerie Bertinelli & Alex Guarnaschelli
7:00 PM – 10:00 PM @  the “North Venue”, Beachside at Delano, Entrance at 1 Lincoln Road, Miami Beach, 33139
> Outdoor, Smart Casual Attire, Spirits, Walk-Around Tastings, Wine, 21 years of age or older <
What do Hollywood Walk of Fame stars and Michelin stars have in common? Leading ladies Valerie Bertinelli and Alex Guarnaschelli, of course! Bertinelli’s two-time Golden Globe Award-winning personality now charms on Food Network’s Valerie’s Home Cooking, while Guarnaschelli’s Michelin-starred training in France helped mold the tenacious expert we enjoy today on Chopped. They are joining forces to host more than 30 of the nation’s greatest chefs serving up dishes originating from various regions of Italy as guests enjoy a live musical performance by soft-rock hit makers Little River Band, presented by Magic City Casino. Known as one of Australia’s most popular rock bands, the Little River band has 10 top 20 songs on U.S. Billboard charts, including ‘Reminiscing’, ‘Cool Change’, and ‘Lady’. You can peruse Piedmont, trot through Tuscany, savor Sardinia, canvas Campania, saunter through Sicily, and more – while sinking your toes into the sparkling white sands of South Beach. Whether you prefer a traditional spaghetti and meatballs or a cooler antipasto-style pasta salad or a savory perciatelli and chicken, this is a celebration not to be missed. Grab your friends and gather ‘round under our signature white tents in the sand for a feast of the ages, all complemented by pours from curated wine selections. ADA Assistance: The Festival will have a limited number of beach wheelchairs available at the Guest Services locations. Please check in directly with a Guest Services Representative for assistance. PURCHASE TICKETS

FRIDAY, FEBRUARY 24

CYPRESS TAVERN | Fontainebleau Miami Beach presents Wine Spectator’s Best of the Best sponsored by Bank of America
7:30 PM – 10:30 PM @ Fontainebleau Miami Beach, 4441 Collins Avenue, Miami Beach, 33140
> Dressy Casual Attire, Indoor, Walk-Around Tastings, Wine, 21 years of age or older <
To create the best event during the best weekend of the year, we’ve rounded up 60 of the nation’s top chefs to showcase their most gourmet samplings to pair with over 100 wines rated 90 points or higher on Wine Spectator’s scale. The Fontainebleau Miami Beach sets the perfect stage with its own blend of Golden Era glamour and modern luxury to host this grand walk-around affair. Only proprietors and winemakers from each winery are invited to pour their top varietals so you can hear about how some of the world’s greatest vino makes it from their vineyards to your palate. From aperitif to dessert, we’ll make sure your glass is decadently decanted and your plate is full of first-rate cuisine. PURCHASE TICKETS

SUNDAY, FEBRUARY 26

0226_brunch-andresschwartzFI’LIA | Brunch hosted by José Andrés and Michael Schwartz
11:00 AM – 2:00 PM @ SLS Brickell’s ALTITUDE Pool at SLS Brickell
1300 S Miami Avenue, Miami, 33130
> Casual, Outdoor, Spirits, Walk-Around Tastings, Wine, 21 years of age or older <
Savor brunch poolside at the brand new SLS Brickell under the spell of two of the most coveted names in culinary, José Andrés and South Florida’s own Michael Schwartz. Andrés, this year’s Tribute Dinner honoree, is recognized worldwide for his energetic passion for telling cultural stories through food. His chic and delectable mark can already be found at the SLS Hotel in South Beach at The Bazaar by José Andrés and Hyde Beach, and now at the buzzing epicenter of downtown Miami at Bazaar Mar. Schwartz, whose flagship Michael’s Genuine Food & Drink is celebrating its 10th anniversary this year and widely touted for putting Miami’s Design District on the culinary map, will join Andrés at SLS Brickell with his first-ever Italian concept Fi’lia. Guests will be assigned seating prior to this event. We can only guarantee guests who purchased tickets together will be seated together. If you would like to be seated with another guest(s), please send your request via email to tickets@sobefest.com. PURCHASE TICKETS

How to House Party Like a Chef (& other occupational hazards we’re totally ok with)

And in the morning, there are eggs.  Not an omelet, limp, spongy corners folded in uniform butter yellow.  No, no.  Tom makes you eggs purgatory, a constellation of color leaping from stained baking dish, bringing the life back in pools of spicy tomato sauce and dunks of crusty, toasted bread.  It’s the perfect hangover breakfast and how to keep the party going when you’re a chef.

Such was the timeline when the Schwartz family opened up their home to chefs visiting for the 15th annual South Beach Wine & Food Festival for a good old fashioned house party Thursday night.  Just a bunch of friends who came to the table to make some delicious food and good vibes.  Here’s what we learned for the next time you entertain at home, taking a page from Michael Schwartz Events (Lindsay killing it again!)

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Grillmaster Schwartz, with his Lynx rig.

+  Always be ready for surprises. If you’ve got a menu that takes some time, have something out for guests when they arrive. Lucky for us, our guests came with good surprises, too.  Izzy’s Jamie DeRosa showed up with a bucket of Island Creek Oysters with champagne mignonette, quickly jumping behind Michael’s kitchen island to shuck with chef William Crandall. Classy.

+ Be present.  The best thing about entertaining is being with your guests so do as much prep ahead of time as you can and delegate.  It usually takes a village, and teamwork is key to ensuring everyone has a good time.

+ Create a flow. On Thursday, we had several stations spread out over the footprint of the house, each offering something a little different so that any variations in fire time went unnoticed.  From the Lynx Grill, Harry’s Pizzeria’s agrodolce chicken wings with rosemary crema sizzled and caramelized into the sticky but not too messy finger food every party needs.  El Mago de Las Fritas brought the magic box and cranked out classic burgers and the new kid on the block – “confundida” – one that is confused it’s a Cuban sandwich, topped with the Cuban-style pulled pork, sangria-cured ham, Swiss cheese, dill pickles, papitas, and mustard on a medianoche garlic-buttered bun. Taquiza Miami’s Steve Santana and Washington Charles brought their A game and A team (Saltz!) to serve octopus al pastor and wood grilled hanger steak with chive flowers and radish, both on special pink peppercorn masa tortillas.  Chef Bradley nailed a perfect falafel sandwich with hummus, baba ghanoush, and Israeli salad all stuffed into a warm pita and topped with tahina, pickled red onions and habanero “assburn” hot sauce, if you’re doing it right.

+ Pour fast and smile!  Running out of drinks is no fun for guests or host.  To keep the beverages flowing, simple is usually best.   Eric Larkee decided on a Gin & Tonic bar but rather than corralling a wide range of Gins to represent the range of historical styles, classic producers and cool smaller micro producers (you know he wanted to!), he exercised restraint.  He picked one solid Gin, Plymouth, to headline the party. Thank you Pernod Ricard, for only the best.

+ Just chill.  For the bar, Larkee went with Fever Tree, Q Tonic and Jack Rudy’s tonic syrup (which requires soda water), all with wonderful flavor and great dryness. But the key is serving them chilled.  “Heck, if you can, chill the Gin too,” he adds. “This is a drink that is better the colder it is and when you’re at a party, walking around especially indoors and out, the drink is going to heat up in your hand a little faster than normal. So you can’t really start cold enough.”

+ Keep it fun, not too serious.  Larkee’s finishing touch was the garnish selection, where there’s room to play without getting silly.  To step it up past the slice of lime, he chose a selection to accentuate some of the more subtle fruit and botanic flavors in the Gin. So: lemon, limes, red grapefruit, strawberry, cucumber, pear, rosemary, basil, thyme, mint, cilantro, cinnamon stick, cracked black pepper.

+ Be genuine.  The most important tip of them all.  Do what you know and be who you are. This not only makes for a simpatico crowd, but an executable set up.  Don’t try to do anything out of your comfort zone. There is time for R&D, but this isn’t it!  Give the people what they want.

Huge thank you to Giovanny Gutierrez of Chat Chow TV for helping us document the evening.   Until next year!

On the Edge of #SOBEWFF Play Time | Dinner with Waxy, Schwartzy & Brooksy

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South Beach Wine & Food Festival arrives for the 15th time to Miami and its beautiful southern beaches next month, ushering in cooler temps and hot chefs. We’re pretty excited about the dinner Michael is cooking on Friday, February 26 with friends Jonathan Waxman and Aaron Brooks and are here to share the menu with you first!

“”I look forward to playing hooky with Michael,” shares Jonathan, this year’s Festival Tribute Dinner honoree. “Plus late drinks at the Broken Shaker and lunch at Michael’s!”

Host chef Aaron Brooks of the Four Seasons Miami and Edge Steak & Bar (1435 Brickell Avenue, Miami, FL 33132) is just one of those chefs that chefs want to work with.  Talented, clearly.  Maybe more importantly is the peace of mind a host like Aaron brings to the table.  You know he has your back no matter what, drama-free.  Sometimes it’s a kitchen like this that can get you through a long service — or the demands of a marathon food festival weekend — with a smile on your face and a kick in your step.

“Michael has been a great support since I moved to Miami over four years ago,” he shared. “His food reigns true with my philosophy of serving tasty, uncomplicated dishes grounded on traditional technique. The same goes for Jonathan, he is a guy that truly believes in the product and treating it with the ultimate respect, and by doing so gets you the best flavor from what you cook. Basically letting the ingredients speak for themselves. Cooking with these guys is going to be absolutely awesome!’

Join us to enjoy what these three gentlemen do best.  Click here snag the few tickets that are left and then don’t forget to email tickets@sobefest.com to be seated with your party!

Dinner hosted by
Michael Schwartz, Jonathan Waxman and Aaron Brooks

RECEPTION
Whipped Foie Gras Pate, Baguette, Marcona Almonds
and Honey-Soaked Raisins
Fried Oyster, Beef Tartare and Caviar
Grilled Lamb Sausage, Yoghurt, Pickles
Mushroom and Manchego Cheese Croquetas, Lemon Aioli
Aaron Brooks

DINNER

Crisp Pork Belly, Brown Butter Hazelnuts, Carrot Butter
Aaron Brooks
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Shrimp & Grits with Gremolata
Jonathan Waxman
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Slow Roasted & Grilled Short Rib
Grilled & Marinated Market Vegetables
Parsley & Romesco Sauces
Michael Schwartz
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Pavlova, Florida Strawberries, White Chocolate Chantilly,
Rose Water and Pistachio
Aaron Brooks

#SOBEWFF Reflections and a Recipe: The Chicken & The Egg Together at Last

This past week was filled with food and fun at the 14th annual South Beach Wine & Food Festival.  In true Michael Schwartz fashion, The Genuine Hospitality Group participated in a few genuine ways. There were the pre-parties — our two pop-up dinners unaffiliated with the festival but tied to it in spirit and in genuine people like Chris Cosentino and his motley crew (Jonnatan and Zach!) at Harry’s for Cockscomb Pizzeria. There was the amazing human Richard Betts and his Carla, to keep us on our toes with wine, tequila and mezcal at The Wine Room, and a pool game or three at Club Deuce.

Then we participated in two festival events, the first of which was Michael’s at the Perez Art Museum Miami with Cobaya, Zimmern & Co., and of course more San Francisco shenanigans. Then Hedy closed out with Death by Chocolate on Saturday night, as sweet a finish as it gets with Dallas, Devin and Kump, all documented by Tess. Saturday night was also our last unofficial festival activity at Taquiza, a taco stand for the purists. Ellie Groden, former TGHG all-star summed it up best with her Instagram:

step 1. ask some of the best chefs in miami to make a taco.
step 2. show up with @chefmschwartz and all the chefs send you their tacos
step 3. eat all the tacos.
I think I ate them all twice. @midtownchinese was my fave. thanks @taquizamiami #tacoheaven #sobewff and thanks the rest of you for already having dinner @tamazonn @thebillyharris @jackiesayet @jen_davidsonnyc @ericsaltz

Now you can make Roel’s guest taco at home, with the recipe below. And visit Taquiza, too, for housemade tortillas from blue masa, ground daily using responsibly sourced Masienda landrace corn from Michoacán, Mexico.  We like it fried up in Totopos with guac and a pint of Gringolandia Super Pils from 5 Rabbit Brewery.  Oh, those beautiful baby blues.

Roel’s Chicken Adobo Tacos with Egg Salad

makes 12 tacos

2 tablespoons extra-virgin olive oil
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
1 pound Chicken Thighs, bone in and skin on
1 large Spanish onion, sliced thin
4 garlic cloves, sliced thin
2 Roma tomatoes, seeded and chopped
½ cup soy sauce
¼ cup apple cider vinegar
2 fresh bay leaves
1 star anise
2 large organic brown chicken eggs
1 Roma tomato, seeded and chopped
1 red onion, shaved
1 tablespoon apple cider vinegar
1/2 teaspoon Kosher salt
1/4 teaspoon freshly cracked black pepper
Shaved radishes for garnish
Cilantro for garnish
1 dozen Corn Tortillas for serving

In a large saucepan over medium-high heat, add the oil so it thinly coats the bottom of the pan. Season the thighs with salt and pepper. Just as the oil begins to smoke, add the chicken skin side down and sear until golden brown, about 3-5 minutes. Turn the heat down to medium-low, and add onions, garlic and tomatoes. Let them sweat, cooking until the onions are translucent but not browning, about 5-7 minutes. Add the soy sauce, vinegar, bay leaves, star anise and 1 cup of water and gently simmer for 1.5 hours or until the chicken is tender and the liquid reduced until mostly evaporated.

While the chicken is braising, make your egg salad. Fill a 2 quart pot with water and bring to boil. Gently lower the eggs into boiling water. After 7 minutes use a slotted spoon to transfer the eggs into an ice bath and allow the eggs to cool. Softly tap the egg against a counter to crack the shell and carefully peel. If the shell is supremely stuck, run the egg under cold water to loosen. Pass the eggs though a metal strainer to slice. In a large bowl, thoroughly mix the eggs, tomato, onion and vinegar, and season with salt and pepper.

Remove the thighs with tongs to a plate to cool, then shred and mix the tender chicken back in with the braising liquid. To assemble the tacos, place a ½ cup of the chicken on a warm tortilla top with egg salad mixture and garnish with radish and cilantro. Enjoy!