Cadillac, The Official Vehicle of The Genuine Hospitality Group and Michael Schwartz

Today we are exited to announce an exciting new relationship with Cadillac, one of the world’s leading luxury automobile brands and now the official vehicle of The Genuine Hospitality Group. The partnership between Chef and this beloved American icon will foster collaboration on activities that engage people passionate for culture, community and cuisine on Michael’s home turf.

“I’ve followed Cadillac for years, but have been particularly excited about what they’ve been up to lately,” Michael explains. “Our worlds intersect in so many interesting ways, so we have this great opportunity to do some fun things together and offer new ways for our guests to experience excellence in the kitchen and on the road. ”

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Cadillac guy!

As part of the partnership, Chef will have access to the Cadillac’s luxury fleet of vehicles in Miami to incorporate cars into his personal lifestyle and day-to-day business operations, as well as offer access to special opportunities for guests of The Genuine Hospitality Group restaurants. The program kicked off in Miami November 11-12, as Cadillac’s Road To Table event rolled into town with Saveur magazine for a private culinary experience combined with a unique test drive opportunity for its customers our flagship Design District restaurant, Michael’s Genuine Food & Drink.

“Miami and its visitors are drawn to Chef Schwartz’s approach to food and hospitality, because he delivers an exceptional, genuine experience that guests want to come back for time and time again,” said Sam Homsy, Cadillac Regional Marketing Manager. “By partnering with a culinary icon and local food authority, Cadillac has a unique opportunity to reveal the brand in new ways and bring to life the essence of what Cadillac is all about.

Since 2012, we have traveled each year to California to blend a private label wine called Lua Rossa, named after Lulu Schwartz who does the label art. The car of choice has always been an Escalade for culinary adventures from Los Angeles to Au Bon Climat Winery in Santa Barbara and back again.  Michael got behind the wheel on a racetrack for the first time in a CTS-V sedan at Homestead Miami Speedway in September, reaching speeds of up to 120 MPH, which quickly sealed the deal for his model of choice. Dare Greatly with Chef Schwartz and Cadillac in the year ahead with special events, everyday surprise and delight moments and VIP concierge initiatives like door-to-door car service for select reservations at Schwartz’s restaurants. Follow #GenuineCadillac @chefmschwartz and @cadillac for news on upcoming activities as they are released.

Cadillac has been a leading luxury auto brand since 1902. Today, Cadillac is growing globally, driven by an expanding product portfolio featuring dramatic design and technology. More information on Cadillac appears at http://www.cadillac.com. Cadillac’s media website with information, images and video can be found at media.cadillac.com.

The Ultimate Neighborhood Restaurant, Parked in the Grove

Today we have some great news to share.  Michael is partnering with The Related Group and Terra Group to design a restaurant at Park Grove, the highly anticipated residential enclave steps from Biscayne Bay in the heart of Coconut Grove.  The team assembled for this project is world class, and we are very energized to be a part of it!  The 3,500-square-foot restaurant, designed by the globally recognized boutique design firm Meyer Davis, will sit at the intersection of Tigertail Avenue and Mary Street, facing Coconut Grove’s lush residential community.   The idea is to combine the elegance and sophistication of The Cypress Room in a more casual neighborhood environment.

Michael with Will Meyer of Meyer Davis Studio, and Carlos Rosso, President of Condos at The Related Group, as they reviewed plans for Michael's restaurant at Paraiso Bay.

Michael with Will Meyer of Meyer Davis Studio, and Carlos Rosso, President of Condominium Division at The Related Group, in April as they reviewed plans for Michael’s restaurant at Paraiso Bay.

“It’s a really exciting time for Coconut Grove, and we feel lucky to be a part of what’s happening as we open Harry’s Pizzeria and look to the future with Park Grove,” Michael says. “With everything coming up so fast around us, the stakes are super high to make sure to deliver a place our neighbors new and old can grow with, frequent and make their own.  The vision is for the space to open into a cozy courtyard that will become Coconut Grove’s own secret garden.”

Inspired by the exceptional natural scenery at his street-level doorstep, Michael is looking to draw the outside in and reflect the Grove’s historic significance to South Florida and unique, village lifestyle.  An additional 1,000-square feet on-premise for private events will service the occasion needs of year-round locals and visitors alike. This is our third collaboration with Related, including culinary outposts at SLS Hotel & Residences in Brickell (opening summer 2016) and Paraiso Bay Restaurant & Beach Club in Edgewater (opening 2017).

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Michael will be the exclusive in-house service provider for the restaurant, catering, pool and bar service on property, which comes with many perks for Park Grove residents. Amenities will include special seasonal menus, catering through concierge services for boat owners with vessels docked at Grove marinas, boxed lunches to go for families and kids, and exclusive access to a restaurant preview pop-up event by Regatta Park.

The concept is fashioned around Park Grove’s award-winning, curated lifestyle—a collaboration born through two of Miami’s most established developers, The Related Group and Terra Group—with architecture by OMA/Rem Koolhaas, interiors by Meyer Davis, kitchens and baths by William Sofield, a two-acre sculpture park by Enea Landscape Architecture and lifestyle curator Colin Cowie.

For more information on the project as it develops, follow @Related_Group and @ParkGroveMiami on Instagram, and for a refresher of what we’ve been up to lately with Related, click here.

Morning Meetings & Luncheons at The Cypress Room

The Cypress Room Meetings
IMG_2841 (3)We’re in a meetings state of mind!  As we all dig deep for 2016 planning and head into the new school year, we have your productivity in mind!  The right setting is essential to get the creative juices flowing and the networking ice broken.   We now have a perfect private venue to do just that.  Let The Cypress Room orchestrate exceptionally easy morning meetings and luncheons for you.  Open for dinner, and available for your daytime business functions.  Reach Lindsay Guidos with your needs at lindsay@thegenuinehospitalitygroup.com or call her cell 203.313.4503.

5 Courses of Clendenen: The Cypress Room’s Menu for Lua Rossa 3 Release Dinner

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They have arrived! Jim’s wines coursed from left to right.

Michael’s first ever dinner with Jim Clendenen in Miami is two weeks from today on Tuesday, September 22 at 7PM, and The Cypress Room has the honor of hosting it.  The wines have landed, including our first bottles of Lua Rossa 3, and Roel Alcudia’s menu is ready to share as follows [CLICK HERE FOR TICKETS]:

WELCOME  
Passed assorted Hors d’oeuvres
Clendenen Family 2014 Mondeuse Rosé

FIRST
Garam Masala-Cured Fish, coriander emulsion, puffed rice
2013 Clendenen Family Gewürztraminer Au Bon Climat

SECOND
Slow Baked Fish, herb crust, baby vegetables, shellfish broth, shrimp tortellini
2012 Clendenen Family Viognier “Second Coming” Au Bon Climat 

THIRD
Duck Breast, leek pudding, foie gras, cranberry gastrique
2009 Clendenen Family Nebbiolo “Bricco Buon Natale”

FOURTH
Braised Beef Cheek, celery root, wild mushroom, black truffles
Lua Rossa 3 Syrah/Cabernet Franc/Merlot/Mondeuse Stanta Maria Valley

DESSERT
Salted Caramel and Chocolate Tart, compressed pears, creme fraiche
1995 Il Podere Dell’Olivos “Sittin’ Pretty” California Aleatico

To get here, Jim dropped some crumbs from his spice rack, through Eric, for Roel.  With the dry Gewürztraminer, he would want something cold and raw, fish perhaps, an aromatic dish perfumed with coriander.  “Like an Indian spices sort of thing,” Jim says.  For the “Second Coming,” a curve ball came through the grapevine.  “He said something like a Rhone-style fish,” Eric explains.  “I’m not sure exactly that means.  When I was in Lyon all I ate was meat, and oysters.”  And of Lua Rossa 3?  “It’s red!” Eric laughs. “For now I’m letting it settle in the bottle.  Why ruin the fun when we’ll all discover it together at the dinner?”

In a 5-courses with wine pairings, we get a first taste of Lua Rossa 3 and enjoy exploring the lesser-known varietals that Jim’s coffers have to offer.

$175 plus tax & gratuity includes:
– welcome rosé and canapés
– 5 course dinner paired with Santa Barbara’s unexpected varietals, from its most curious producer
– a special bottle from the first shipment of Lua Rossa no. 3, signed by both Chef and Winemaker

Cheers you there!  For more images and recollections from our third blending trip, see here.

 

California Love in a Bottle | Clendenen & Schwartz Host a Lua Rossa 3 Evening at The Cypress Room

Celebrate the arrival of Lua Rossa no. 3 to Miami, the third release of chef Michael Schwartz’s red blend with longtime compadre and winemaker, Jim Clendenen, and their FIRST time hosting a dinner together at one of Michael’s restaurants.  Prepare to be transported to wine country for an explosion of California road trip love on Tuesday, September 22 at 7:00 p.m.

TCR Clendenen Slider border_new date_ CLICK HERETickets are now available HERE for $175 plus tax & gratuity and include:
– Welcome rosé and canapés
– 5-course dinner paired with Santa Barbara’s unexpected varietals, from its most curious producer
– A special bottle to take home from the debut shipment of Lua Rossa no. 3, signed by both Chef and Winemaker
– The company of these fine gentlemen

For someone who named his winery “a well exposed vineyard”, Au Bon Climat’s Jim Clendenen – the man, the myth, the legend himself – is severely underexposed in Miami. While we’ll leave a glimpse of his wild, sandy mane blowing in the heady South Beach breezes to tickle your imagination for now, you don’t have to look far to come across his wines at Michael Schwartz’s restaurants.  The Chef’s love for Jim’s expression of what Santa Barbara does best is no accident.

Wine Director Eric Larkee explains, “Au Bon Climat is a great California wine maker, well known for their Pinot Noir and Chardonnay, but what Michael may be drawn to most is the passion for Italian and French old world varietals. You never know what you’re going to get with Jim, yet you always know it will be interesting and good.”

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In a 5-course dinner with wine pairings, we explore the lesser-known varietals that Jim’s coffers have to offer and a first taste of how the next chapter of our California adventures nets out.  This most recent blending trip happened in mid-March, so we are curious, too!

Guests are greeted by passed Clendenen Family 2014 Mondeuse Rosé and assorted passed hors d’oeuvres. The seated plated dinner for 47 will unfold in Cypress’s intimate dining room with 2013 Clendenen Family Gewürztraminer Le Bon Climat, 2012 Clendenen Family Viognier “Second Coming” Le Bon Climat, 2009 Clendenen Family Nebbiolo “Bricco Buon Natale”, Lua Rossa 3, 1995 Caro Lorenzo Aleatico. Everyone leaves with a special bottle of Lua Rossa 3 signed by chef and winemaker.  Let’s try to make that happen again (please!)

Alexander Knox at The Cypress Room.

Alexander Knox at The Cypress Room.

If one were to climb a mountain seeking an oracle of wine knowledge there would be no shock to find Clendenen sitting on the top. Besides already knowing you were coming, he also would hold all the answers, at least his answers to your questions. After college graduation a month in Burgundy and Champagne convinced Clendenen that he would be better at making wine rather than law. In 1978 he started as an assistant winemaker at Zaca Mesa, and in 1982 he branched out on his own starting Au Bon Climat.  While never a favorite of the magazine critcs, Jim’s wines have found appreciation with Chefs and restaurant guests who seek wines to compliment and not overpower their foods. Michael first met Jim almost twenty years ago and have maintained a close and convivial relationship since. Back then Chef had a haircut much closer to Jim’s wild mane. Like a musician with his regular band as well as side projects, Jim has the the Ici/La-Bas and Clendenen Family Vineyards brands under which he also produces.

The Cypress Room is Michael’s elegant American dining room in Miami’s Design District, a nod to the spirit of classic 1920s fine dining in polished food, service and décor. The menu centers around the kitchen’s wood-burning grill and rotisserie, offering elegant American cuisine with French touches using the freshest, highest quality ingredients, hand-picked from America’s best small farmers, foragers, and fishermen. Tasting menus allow chef de cuisine Roel Alcudia to get creative and experiment with some of the restaurant’s best ingredients, while The Beverage Book features classic cocktails and 124 wines that are a bit old school – not just old world, with a story and a place in the wine world history.