Genuine Marketing Fall Internship

Summer is about to end, and we could not be more energized for the busy season ahead, full of exciting programming and restaurant openings.  The vacation may be over but the Genuine adventure is just getting warmed up!

We are looking for a college, graduate student or recent graduate passionate about restaurants and marketing. The position will lead projects and have a big impact on our business. Specific work could include assisting the marketing staff on the launch of new restaurants across various Genuine brands; developing social media strategy and content and social metric tracking; working on local store marketing efforts for existing restaurants and formulating elements of a corporate social responsibility strategy.  Email Joel White with your resume and a cover letter to apply!

Requirements:
· start date: week of September 5th
· ability to work 20 hours a week for 12-16 weeks
· available to work on-site at The Genuine Hospitality Group offices in the Design District
· great communication skills, including writing
· self-motivated worker
· ability to develop content for blog and social media including photography and verbiage
· loves food and is a great team player
· meticulous with details and works well under pressure
· social media savvy
· Abode/Indesign knowledge a plus

Compensation:
· weekly paycheck and/or college credit
· parking expenses covered
· Lunch when at work and restaurant gift cards

Pesto in Your Pie Whole | A Slice of Harry’s Pizzeria® at a Whole Foods Market Near You This Summer

Harry’s pesto pizza has been a staple on the menu at Michael’s American pizzeria since day one. Might have something to do with his favorite ingredient!

Sometimes things start from a seed and grow in the right ways when you care for them, like our partnership with Wellness in the Schools.  It’s especially gratifying when the results are sweetened by a delicious and surprising biproduct, like the Harry’s Pizzeria® Pesto Pizza turning up at Whole Foods Market’s South Florida stores beginning this weekend!

As fearless founder Nancy Easton’s New York City-based non profit heads into its second school year of work here in Miami-Dade and Broward counties, we are more poised than ever to improve cafeteria food one lunch at a time working with a task force of local chefs.  Thanks to shared values — and love of good food — we found ourselves at the table with Whole Foods Market, even matching its pledge of 5% of sales on January 10 to raise a combined $44,000 and further WITS’ penetration down here.  Huge thanks to Michael and Harry’s Holdings CEO Sunil Bhatt for their commitment to this cause!

In the spirit of getting to know each other better and having some fun since, well, that’s what summer is for, you can now enjoy the Pesto Pizza by the slice and whole pie available for purchase at all 13 Whole Foods Market Pizza Bars from Palm Beach County down to Miami-Dade.  Pick up a recipe card to try your hand at home with all the ingredients, including dough, heirloom tomatoes and Mozzarita mozzarella, sourced right there in the store.  You can also purchase Michael’s dough fresh at all three Harry’s Pizzeria locations.  Thank you to the Florida region’s Carlye Wisliceny, marketing field coordinator and Brian Collaro, prepared foods coordinator and WITS Chef, for the opportunity.  It’s been a fun exercise pulling it together, and we couldn’t do it right without The Genuine Hospitality Group’s culinary team to support on recipes and training from chef Megan Hess in-store.  For participating Whole Foods Market stores near you including hours, visit its website or your nearest Google toolbar.  Make sure to tag #summeratharrys, @wholefoodsmiami and @harryspizzeria to share your slice of the pie!

When Harry Met Pastrami, Back by Popular Demand!

We’ll all have what Coconut Grove is having.

PASTRAMI GATE!  The Katz’s Pastrami Pizza on Rye Crust that Michael conceived for our American pizza joint will now be available at all 3 Miami locations beginning Monday, July 17 until Sunday, July 23, after Chef had to make a call to owner Jake Dell for 150 more pounds after selling out at the Coconut Grove restaurant during its limited run this week. We re-upped to make sure we were covered through the weekend and also convinced Dell to fly down Tuesday to make the rounds in person and learn how to make the pizza from the master himself.  So much for keeping kosher in the 6th borough!

Breaking pastrami news in today’s New York Post.

Join us to celebrate “Pass the Pastrami”, as New York City’s iconic Katz’s Delicatessen shares the Jewish Deli love across the country this summer with celebrity chefs creating a signature Katz’s-inspired dish for their menus. Get Michael’s before it’s gone!  For hours, directions and contact for all Harry’s locations, visit harryspizzeria.com/locations.

And mail order your Katz’s favorites here too, FREE SHIPPING NATIONWIDE, to get your fix on repeat.  The item we are using is the Whole Pastrami, cheekily advised as for professionals only, noting “Katz’s only recommends whole pastramis for those who know how to carve pastrami as it is a delicate process.”  In true Michael fashion, “Do you know what you’re doing?”  If you do, this recipe is for you!

Give the people what they want!

Pastrami Pizza

Makes 1, 12-inch pizza

1 ball Rye Pizza Dough (recipe follows)
2 teaspoons spicy brown mustard
2 tablespoons mayonnaise
1 tablespoon buttermilk
Kosher salt and freshly cracked black pepper to taste
8 ounces shredded gruyère cheese
2 ounces sauerkraut
3 ounces Katz’s pastrami
1 scallion cut on the bias for garnish

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. In a small bowl make your mustard sauce by combining the spicy brown mustard, mayonnaise and whisk together with the buttermilk. Season with salt and pepper. To build the pizza first spread the mustard sauce on the dough, then evenly distribute the cheese, sauerkraut, and pastrami. Slide the pizza onto a pizza stone that has been pre-heated and bake for about 20 minutes or until golden brown and delicious. Garnish with scallion and serve immediately.

Rye pizza dough

Makes 4, 12 inch pizzas

½ cup lager or other light style beer
2 tablespoons olive oil
2 tablespoons molasses
1, 7 gram packet active dry yeast
1 pound bread flour, plus additional for stretching
1/3 cup dark rye flour
1 tablespoon kosher salt

Combine the yeast, honey, beer and 1 cup water in a small bowl; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.

In a mixer fitted with a dough hook, combine the flour and the salt. With the mixer running on slow speed, add the oil, the yeast mixture, 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 just 1 to 2 minutes. The dough should be a little sticky. 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.

Knead the dough gently on an unfloured surface and divide into 4 equal balls, they should be about 8 ounces each and the size of large tangerines. Roll the ball under the palm of your hand until the top of the dough is smooth and firm. Cover the dough with a damp towel and let it rest for 15 to 20 minutes. The balls can now be wrapped in plastic and refrigerated for up to 2 days, or wrapped and frozen for up to 2 weeks.

Whole Hog, Full Circle | Chef Matt Hinckley’s Fancy Meats Kickstarter Campaign is Live

Planting new seeds. The Schwartz family hosted a little homecoming BBQ in the spring with Matt. He brought goodies.

Matt back in the day in his happy place, the oven station at MGFD rocking a brunch tortilla.

The prolific marriage of inspiration and efficiency can’t be found in the vacuum of one dish alone.  It’s the full circle approach where sourcing is king that Michael lives by, and that produces the kind of menu that makes sense.  You know it because it defines Michael’s Genuine®.  This too speaks to nature of the talent that is drawn to work in our restaurant and comprise a team that will practice it every day.  A simple way to guarantee action, that this idea actually plays out, is by bringing ingredients in WHOLE… to work with everything, and in that, know where they were raised, how and by whom.  It’s a built in way to keep us honest and a tool for cultivating this culture in the kitchen both for veterans and newcomers.  Today we celebrate the whole big picture, which when we are lucky, extends to those who have moved on from the seed of Genuine to sew their own.  Like Chef Matt Hinckley.

Matt’s Orlando-based operation, Hinckley’s Fancy Meats is taking a next big step to completing its own circle.  He has secured approval by the Florida Dept of Agriculture and Consumer Services (FDACS) as a Retail Meat Market and is putting the systems in place to begin shipping his nose-to-tail, sustainably-sourced products — with a focus on charcuterie made with heritage hog breeds that are responsibly-raised on small farms in Florida — nationwide.  Click here to support his Kickstarter campaign, which went live this morning.  You have 29 more days to donate for one-of-a-kind opportunities like a Michael’s Genuine Trunk Show when Matt returns to the wood oven at Michael’s Genuine Food & Drink for one night only. Hinckley’s Fancy Meats will have a pop-up trunk show with a sneak peek at what you can expect in the mail. $100 guarantees you a reservation, a menu signed by the whole team, and a pound of Hinckley’s Fancy Bacon.  But what of that $7,500 or more pledge for a Caja China Superbowl Fiesta wherein he sources a sustainably-raised 60-70 lb. heritage breed pig from a small, independent Florida farm and roasts it whole for you and up to 60 of your closest friends at your 2018 Superbowl party!?  Butcher’s block and a bunch of condiments, service right off the coals, included.

For me, Matt was always the resident food anthropologist during his tenure as Sous Chef at Michael’s Genuine® Food & Drink from 2009-2011 (and later opening chef of the original Harry’s Pizzeria®.)  Thanks to Matt, Lamb stew would become something way more than an aromatic pot of goodness.   It was a trip not just to Africa, but specifically Morocco in the cous cous and Ethiopia in the awaze.  His dedication to knowledge has been transportive, taking him around the world and bringing it to the table for all of us to enjoy.  In a December 2010 post on The Genuine Kitchen, he wrote of our pasta program and how it expressed what MGFD was all about — a perfect canvas for cross utilizing product and using different parts of one animal, like a whole pig. “Food tastes better when you are in touch with the source,” he would explain, and as such cooking begins long before ingredients are in the kitchen.

This is Hinckley’s Fancy Meats’ rallying cry, providing fresh cuts of meat as well as various types of charcuterie and smoked meats. Popular signature items thus far have been Tasso Ham, Hinckley’s Fancy Bacon, Florida Ham, Grass-fed Pastrami, Breakfast Sausage, and Andouille.  Matt makes seasonal creations and limited runs, a nose-to-tail butcher shop, but with plenty of familiar offerings as well, crafted with the home cook in mind.  The funding will help Hinckley’s Fancy Meats purchase the necessary equipment and supplies to expand its business model and steward the mission. By offering shipping and delivery, Matt will be able to drastically expand his market and work toward making a better and more transparent food system.  It’s about opening access for the home cook to have access to the same quality ingredients that chefs use in the best restaurants in the country.  We can all get behind that.

 

Keeping the Miami Spice Season Real with Subject to Change Menus at Michael’s Genuine® Food & Drink

At Michael’s Genuine, the city’s annual Miami Spice restaurant promotion is about doing it right, or not doing it at all.  It’s what we’ve come to expect Michael to harp on each summer as it approaches, and we’re glad he does.  The reminder serves a few purposes.  For the kitchen, it’s a call to action for the chefs — they better understand why we participate and have seasoned guide rails to kick off the process in the right way. The opportunity forces the kitchen to work within a formula that encourages critical thinking on everything from cross utilization of product to how to incorporate seasonal ingredients that are available and abundant. The objective is to offer guests a great value, something they want to eat that isn’t just a prix fixe thrown together from what’s on the menu already, and a reason to come back to try something new with weekly changes. Chef de Cuisine Tim Piazza and Pastry Chef MJ Garcia have heard the call loud and clear.

“It’s important we create a well-balanced offering, not phone it in,” Michael explains.  “We look closely at what makes the most sense to execute with the greatest benefit to our guests.  Sometimes having a structure like this can be a great tool for smart creativity.  If we do it right, Spice can be a platform to introduce new dishes to our regular menus.”

MGFD will offer Miami Spice Lunch ($23 – Monday-Thursday) and Dinner ($39 – Sunday through Thursday) including a choice of Appetizer, Entrée and Dessert from August 1 to September 30. In addition to the 3-courses included in Miami Spice, the restaurant will also run a selection of dishes from its regular menu as optional supplements at special prices. The Genuine Hospitality Group Beverage Manager and Sommelier Amanda Fraga will feature a cocktail for $10, with accessible wines highlighted from the wine list for convenience on the back of the Spice menu. Pricing is not inclusive of tax and gratuity, and menus will change regularly throughout the two months to fully embrace the program the genuine way.

Our initial menus are above, but when we go live Tuesday, August 1, they will be available and updated as weekly changes are made at michaelsgenuine.com.