GENUINE PIZZA: Better Pizza at Home Cookbook Tour Announcement!

The GENUINE PIZZA: BETTER PIZZA AT HOME book tour is on!  In anticipation of Michael’s new cookbook release on Tuesday, May 14 we’re unveiling fresh new content including event dates, recipe demo videos, special giveaways from our partners like Lynx Grills and more at cookbook hub michaelsgenuine.com/cookbook.  Event tickets will go up on a rolling basis — the first of which is now live for our biggest blowout yet at HQ!  

Tuesday, May 14, Michael’s Genuine Miami and chef de cuisine Dillion Wolff host Michael for a Genuine Pizza Garden Party release day celebration where it all began! Click here for tickets and join us as the new cookbook takes over the restaurant inside and out on our patio for a stationed event with plenty of pizza and awesome things to go with it.  With a menu taken from the pages of his new book, each $100 ticket includes assorted passed snacks, 6 pizzas, a selection of composed salads, cocktails, wine and beer all night long, a signed copy to take home, tax and gratuity!

The wood oven has always been a focal point of the open kitchen at Michael’s Genuine, and it’s no surprise pizza has found a special place in our hearth getting cozy with whole fish and fresh vegetables. Michael’s love for a genuine pie spawned a bunch of warm and welcoming joints where it’s the star, too — Harry’s Pizzeria. Now, the home cook can make and eat better pizza at home, getting comfortable creating balanced, delicious meals centered around everyone’s favorite food.  Let’s celebrate!

Toasting 12 Years with 12 Hours: We’re Extra Happy for MGFD’s Birthday on Wednesday, March 13

When you’re moving so fast it’s important to take a moment to stop, step back and appreciate what you have. Today one of those moments presents itself, and we’re making a point to celebrate.  A week from today, Michael’s flagship turns 12 and with this milestone another opportunity for growth as Dillion Wolff steps into the role of chef de cuisine of Michael’s Genuine Food & Drink in Miami. The perspective of a dozen years is important, giving new meaning to what this position means, especially as we ready our new location in Cleveland.

Dillion, with whom we spoke last summer, follows in the footsteps of not just Chef but a long line of talented cooks that have led this formidable kitchen and gone on to do and create great things of their own.  If you’ve dined with us since January, you’ve already enjoyed a taste of Dillion’s understated but notable influence — walking the precarious but rewarding line of honoring the approach and making it all his own.

Last night’s cobia collar special, a perfect example of a genuine dish with contrast of color, temperature and texture.

Congratulations to Dillion on the well deserved promotion — he’s worked hard under the mentorship of the position’s original alumnus, TGHG culinary director Bradley Herron, having a hand in virtually every piece of business under the TGHG umbrella from Michael Schwartz Catering to the Genuine Pizza cookbook, and we can’t wait for what’s in store.

Join us next Wednesday, March 13 to raise a glass to the next chapter and the people inside and out that have contributed to MGFD’s success and form its extended family. Beginning at 11:30 a.m. enjoy an extra long 12-hour happy hour with half off cocktails, wines by the glass and beer, as well as snacks. From 4:30-7:30 p.m., our regular happy hour, we’re pouring a complimentary first glass of sparkling for all guests! Cheers to #MGFD12.

Dillion working the Lynx Grill at the Genuine Pizza cookbook shoot last May.

Chefs Schwartz & Sawyer Pop a Cookbook Classics Dinner at Cleveland’s The Greenhouse Tavern

Falafel with tahini sauce & pickled red onions

We’re getting cozy up north!   After so much fun keeping our grills hot and bodies warm in Shaker Heights at Van Aken District’s December Chill & Toast holiday block party, Michael is heading downtown to pop a cookbook dinner with CLE’s host with the most — Chef Jonathan Sawyer!

Thursday, February 28 at 6:30 p.m., The Greenhouse Tavern throws it back welcoming the James Beard Award winning chef duo to cook from the delicious canon of classics that put them on the culinary map.  As always, expect some surprises from an evening with these two!  Tickets are now live here.

The Greenhouse lunch spread on our December visit.

In anticipation of their Cleveland restaurant openings, there’s no better way to get reacquainted with old standbys and meet some new favorites.  Seating is communal and first come, first served.  $100 tickets include the 3-course family-style menu and beverage below (subject to change), a cookbook to take home, and tax and gratuity.  Follow along as we share some of our crowd favorites leading up to the event at #MGFDCLE, some of which are bound for our opening menu in April!  Eat, drink, make friends and be merry.  And see you soon!

Welcome 

Bulletproof Manhattan
Beer Cocktail

Passed

Pan Fried Onion Dip with thick cut potato chips
Falafel tahini sauce & pickled red onion
Schwartz

Bessiere Omelette with house made semolina toast, local cheese & fine herbs
Crispy Confit of Chicken Wings with garlic, black garlic, roasted jalapeño, vinegar & apple
Sawyer

First

Tuna Conserva Salad with marinated vegetables, Rancho Gordo flageolet, red wine vinegar
Schwartz

Artichoke Boullibaise with leeks, dryed provencal olives, market fish, fennel & Absinthe
Sawyer

Second

Slow Roasted & Grilled Short Rib with cipollini onion, cress, romesco, smoked almonds
Schwartz

Wild Ohio Venison with salsa verde, spiced red wine, potato tarte & kale
Sawyer

Third

Chocolate Custard with candied orange rind, hazelnuts, crema
Schwartz

Apple Hay Ride with custard cake, ice cream, toasted pumpkin seeds & ohio apple brandy
Sawyer

To Drink
One white wine, one red wine and one beer
Poured all night long!

Take Home Gift!
A (one) signed (personalized on-site!) copy of the chef’s cookbook of your choice:

Michael’s Genuine Food: Down-to-Earth Cooking for People Who Love to Eat by Michael Schwartz

House of Vinegar: The Power of Sour, with Recipes by Jonathon Sawyer

Never out of style – Chef’s Slow Roasted Short RIb!

Come & Get it! Pizza’s Biggest Day, Your Winning Take Out Play at Harry’s Pizzeria® & Genuine Pizza®

Take me out to the… Super Bowl!  Sunday is going to be huge, and we are ready to feed your hungry football faces with a takeout offer you can’t fumble.  Select your desired Miami location of Harry’s Pizzeria or Genuine Pizza at genuinepizza.com/order and receive $10 happy hour pricing on all pizzas, all Super Sunday long. From Spicy Pepperoni to Mushroom and even the Versailles Genuine Cubano, it’s a game-deciding touchdown on February 3. We’ve got you and your watch party covered!

 

[Recipe] The Pre-Game Show: Ribs & Some Crunchy Sh*t for Super Bowl

Paley walks CBS 4 through three dishes from his Super Sunday menu.

Nothing is more satisfying than a sticky, juicy rib — the contrast of dark caramelized crust and just enough resistance in tender flesh before it gives freely off the bone is pure pleasure.  Chef Michael Paley grasps the concept with irresistible finesse. Hitting all the sweet spots of what you want from a game day plate, his special menu for Amara at Paraiso’s Super Bowl watch party has something everyone can sink their teeth into, especially the rib enthusiast. What’s the key to a great rack?

“Patience,” Paley says. “You can’t rush a rib.  The stages of cooking are really important to not just developing flavor but to get the texture right.  That’s really what distinguishes a good rib from great one.”

Paley joins Chef Schwartz to make Sticky Chimmi Pork Ribs, Grilled Jalapeño & Onion Dip, and Grilled Chicken Wings with CBS 4’s Lisa Petrillo.  The segments which taped yesterday will air on Digital Bite online Saturday and on Sunday morning’s CBS broadcast, also your network for the big game!  Tickets to Amara’s watch party get you access to the full menu at two food stations, two drinks to get you started and Super Bowl viewing throughout the restaurant and on the beach lounge.  Grab them here!  Ribs recipe is below — because Sunday is for relaxing and letting the chefs do the work.  And the clean up!

STICKY CHIMICHURRI PORK RIBS
with chayote squash slaw

Serves 4

2 ½ pounds pork ribs
¼ cup kosher salt
1 cup dry chimichurri spice (recipe follows)
1 pint guajillo chile marinade + 1 extra pint for basting on the grill (recipe follows)
3 chayote squash
1 thinly-shaved serrano chile
1 cup roughly chopped cilantro
2 tablespoons fresh squeezed lime juice
Kosher salt to taste
¼ cup extra virgin olive oil
2 limes, halved and grilled

Preheat oven to 275 degrees.

Rinse and dry the pork ribs, peel and discard the layer of skin under the bones. Liberally rub the with the salt and chimichurri spice. Brush on the guajillo chile marinade. Place the ribs on roasting rack uncovered in the 275 degree oven for 90 minutes or until nicely browned.
Remove ribs from oven and let them cool slightly.

Increase oven temperature to 325 degrees. Wrap the ribs individually in a layer of plastic wrap then aluminum foil. Return the ribs to the oven and cook a further 45 minutes to one hour, or until ribs are tender. Cool ribs completely until ready to finish on grill, or they will fall apart on the grill.

To finish, place the ribs on a medium high grill. Flip and baste every few minutes to develop a nice char. Meanwhile peel the chayote squash and cut out the core. Small chop the squash and in a small mixing bowl combine with serrano, cilantro, lime juice, salt to taste and olive oil. To serve, remove ribs from grill and spoon chayote slaw over the ribs. Serve with grilled lime.

GUAJILLO CHILE MARINADE

Makes 2 ½ quarts

8 cloves minced garlic
1 ¾ cup soy sauce
1 cup aji amarillo paste
1 cup freshly squeezed Lime juice
1 cup jarred aji panca paste
1 cup guajillo chile powder
1 cup Dijon mustard
1 cup ground cumin
3 tablespoons ground black pepper
½ cup Kosher salt
1 pint Grapeseed oil

Combine all in blender or food processor until smooth.

DRY CHIMICHURRI SPICE

Makes 1 cup

2 tablespoons dry Mexican oregano
2 tablespoons dry basil leaves
1 tablespoon dry parsley leaves
1 tablespoon dried thyme leaves
1 tablespoon kosher salt
2 teaspoons ground black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon red pepper flake

Mix to combine.