Sweet February Somethings | Valentine’s Day, Indulge Brunch & Harry’s Beer Slam!

TGHG Blast - February Events Reminder

Just a little love note to remind you of some off-the-menu fun happening this month…  There’s something for every taste, from an indulgent brunch at Cypress Tavern, to a battle of beer pairings at Harry’s Pizzeria with a menu from TGHG executive chef Bradley Herron.  In fact, we’re releasing it first here today!  Cheers!


SUNDAY 2/14 | It’s all about getting cozy on the most romantic day of the year, and Cypress Tavern will make that easy whether you choose its 3-course Valentine’s Dinner prix fixe with a half bottle of Champagne for each couple or make a weekend of it at brunch!  To reserve a table, email reservations@cypresstavern.com or call 305.520.5197.  $5 Design District Valet is available, as well as street parking in the city lot in between 37th and 38th street. Full menus and more information are available at cypresstavern.com.

Indulge Brunch_presenter drink and sweet

CT_Indulge Brunch MenuSATURDAY 2/20 | Chefs Michael, Bradley and Max are in the house for The Genuine Hospitality Group’s first brunch event.  Enjoy 3 courses of multiple dishes served family-style, a choice between two special bottomless cocktails for the occasion, and a goody bag curated by Indulge magazine celebrating its new food issue with our chocolate truffles and more. It’s all included for $79 per person plus tax and gratuity. We are booking through ticketed reservations, so guests can pick an available time from 11am-3pm to indulge; it doesn’t all start at once. CLICK HERE FOR TICKETS!

HP_Beer Slam_Square

TUESDAY 2/23 | It’s a battle of beer pairings at Harry’s Pizzeria as two of our favorite local breweries go head to head with a special menu chef Bradley as the playing field.  Join David Rodriguez of Wynwood Brewing Co. and Roberto Tito Ronchetta of Biscayne Bay Brewing Co., with Master of Slam Ceremonies Eric Larkee, The Genuine Hospitality Group Wine & Spirits Director presiding, for Harry’s first ever Beer Slam competition.  Be greeted with passed snacks and some brews to get the juices flowing, then enjoy three courses including dessert all paired with one beer from each brewery. Cast your vote for best pairing after each course, and we will crown a Harry’s Beer Slam Champion at the end! The prize? Winning brewery reigns over Harry’s four taps for the next month.  Here’s Bradley’s menu, but the brews will remain a mystery until the day of!  CLICK HERE FOR TICKETS!

3 passed snacks
Selection of beers from both breweries

Course 1 – Paired with Beer 1
Crispy Pork Belly
citrus, shaved fennel, grain mustard

Course 2 – Paired with Beer 2
Braised Oxtail Terrine
pickled mulberries, almonds, sprouted barley

Dessert – Paired with Beer 3
Florida Blueberry Crostada
ginger crumble, malted malted milk ice cream

[VIDEO] You’ve Got a Weekend Brunch at Cypress Tavern

We were itching for our first brunch at Cypress Tavern the moment we decided to go for it on both Saturday and Sunday.  Getting the restaurant off the ground was fast and furious so dinner naturally was a priority for training.  With the chefs working double time on menus and getting ready for service, brunch came together in as organized a way as on-the-fly can get thanks to technology and a good deal of old fashioned face time.   With menus set and plenty of feedback from the team thanks to patient chefs (more eggs please? more… everything, please?), we knew it was going to be good, but what would it taste and look like?  We decided to make a video at this past Saturday’s first service to find out.

Big thank you to Gio Gutierrez for shooting our footage, always there to jump in when his technology skills are needed.  We hope you enjoy this first taste of what is going down during brunch at Cypress Tavern.

IMG_8632 (1)On the weekends, 18 Savory ($8-22) plates escalating in size offer guests flexibility to craft their brunch experience, whether it’s starting with oysters and the Lobster Omelet with fine herbs (15), or Bibb Lettuce Salad with heirloom tomato, radish, black olive, and creamy Meyer lemon dressing (8) and Eggs en Cocotte with spicy tomato, chickpeas, cilantro, scallion and grilled sourdough (14). Today’s Rotisserie (18) features a special spit-roasted protein, like lamb shoulder, served with roasted potatoes and Meyer lemon salsa verde. Extras (8) including thrice-cooked fries, breakfast sausage and wood grilled asparagus are there when you need them. Seven Sweet ($8-19) dishes delicately touch on all the brunch sweet spots like French Toast with fig compote, pistachio, and crème fraîche (12) and Buttermilk Pancakes with smoked Maldon salt, whipped butter and maple syrup (11). The Chocolate Pot de Crème is a silken stunner, served with toasty, sugared brioche cubes (12).

For dinner menu, full bar offerings including special cocktails for both Dinner and Brunch, and to make a reservation, please visit cypresstavern.com.  Cypress Tavern is located at 3620 NE 2nd Avenue in Miami’s Design District and welcomes walk-ins but encourages reservations at reservations@cypresstavern.com and 305.520.5197. Hours of operation are Dinner Tuesday through Thursday from 6-11 p.m., Friday and Saturday until 12 a.m., and Sunday until 10 p.m, and Brunch Saturday and Sunday from 11 a.m. – 3 p.m. Closed Monday. $5 Design District Valet is available, as well as street parking in the city lot in between 37th and 38th street.

[Recipes] It’s Thanksgiving… Game On at The Cypress Room!

Things are a little more special during the holidays, and nowhere is it more true than in the kitchen – both in our restaurants and in yours at home.  It’s special in the traditional recipes we make and share with our families, but also in seeking out special products and ingredients to cook with.  A labor of love indeed.  The Cypress Room chef de cuisine Roel Alcudia reminded me of this yesterday when he passed by The Genuine Hospitality Group offices in Miami’s Design District.  He is getting his game on for the holidays at our elegant American dining room.

“We’ve always featured duck and more recently pheasant, but in the upcoming weeks we are getting grouse, wild hare, wood pigeons, and partridge,” he explained.  “Michael also got really excited about these Poulardes Fermiere from our friends at Joyce Farms. It’s not game per se but a specialty breed.  A total natural for our wood burning grill and rotisserie, especially this time of year.”

Raised just once a year, Poularde is plump, juicy yet delightfully firm in texture. It’s been a holiday treat in Europe for centuries.  More specifically, a Poularde is a hen that has yet to lay an egg. Ron Joyce raises these hens on a small family farm in Chatham County, North Carolina. Following French tradition, they are grown over 17 weeks and fed a diet of whole grains supplemented with grass and insects found in the pasture. As soon as they turn six weeks of age, they are allowed to roam a grassy area outside the hen house. These Poulardes are selected from Joyce Farms’ heritage Poulet Rouge breed and raised in limited amounts just for the holidays!

Before we get a taste of the game Roel’s got cooking at The Cypress Room, he has the perfect Thanksgiving meal for you to get cooking at home… Please enjoy these recipes (print on legal for the full effect!) crafted and shared with love as you menu plan over these next couple of weeks.  Whether you select a side, or do the whole shebang, these special recipes are sure to delight your guests.  Now… since all our TGHG restaurants in the Design District will be closed on Thursday, November 27, who’s on-call first for the Genuine Turkey Help Line… Roel?!  Cheers from all of us as we head into a fruitful and fulfilling holiday season.  GAME ON!



[RECIPE] Sous Chef Tony Rozario Serves His Taste of India on Grand Cayman


Indian-Tuesdays “I took a survey of our staff and asked what they would really like to learn to make in an Indian cooking class,” Grand Cayman sous chef Tony Rozario explained yesterday on the phone. “Most people wanted to do naan.  It was the most popular response, and I was so happy to hear it, too!” Tony’s naan is special. It’s soft and buttery, with just the right elasticity and a little tang from yogurt in the dough.  Magic pillows, with a little char from the grill and crisp on the edges.  A heavenly balance.  Two weeks from tomorrow, Wednesday, May 7 from 6-8pm, Tony teaches us how to make this treat and more as he leads a two-hour course in Indian cuisine at a Camana Bay neighbor of our island restaurant, the Bon Vivant culinary showroom.  On the agenda are a handful of building blocks and the dishes they create that we have grown to know and love at Indian Tuesdays, Tony’s weekly three course prix fixe menu at Michael’s Genuine Food & Drink Grand Cayman.   And it’s not just the naan, for which he’s provided the recipe below.  Always one to give the people what they want, Tony includes tandoori chicken, the second most popular dish in his survey, ahead of chicken tikka masala and butter chicken, as well as rice pilaf.  The list goes on.


Here, Tony doing his caja china’d goat release thing for Slow Food Day 2014’s dinner on February 18 with guest James Bead Award-winning chef Andrea Reusing.  Michael, TGHG special ops chef Thomas Tennant, and I were also the lucky benefactors of the rarely seen yet relished “Indian Saturdays” spread earlier that day.  View our trip album here, including the Camana Bay Farmers Market.

“Based on this direction from the staff, I started planning the session,” Tony continued. “We’ll also do a dessert made with rice, and basic spice mixes like garam masala… It’s called for in most Indian recipes. Sometimes when you go to the store, the premixed blends are inconsistent, from different colors to quality.  It’s easy to make your own, by grinding up pan-roasted whole cinnamon, cardamon, clove, bay leaf, star anise, coriander, black pepper and fennel seed.  With this, you can make a number of dishes.  For the tandoori chicken, simply rub the bird with garam masala and paprika first, then ginger, garlic paste, lime juice, and salt to marinate and tenderize it, and finally the yogurt to lock the juices in.” To book the May 7 class — space is limited — please contact Bon Vivant and reserve an upcoming Indian Tuesday, which resumes the week following on May 13, by calling the restaurant at 345-640-6433 or emailing reservationsgcm@michaelsgenuine.com.  Tony will incorporate more local ingredients onto his family-style menus this season, like the last of the tomatoes into chutney for naan before summer’s heat takes over and okra into stewed bhindi bhaji or even this crispy snack, local cucumber from farmers Patrick Panton and Hamlin Stephenson for raita…  The May 13 menu will feature tandoori chicken utilizing Patrick’s 4-week old birds.  We’ll be ogling @MGFD_GCM‘s instagram from afar this time, but will use our imagination to take the trip as Tony’s food always inspires.


makes 7 naan breads

1 1/2 pounds all purpose flour
1 1/2 teaspoons sugar
1/2 teaspoon baking powder
kosher salt to taste
a pinch dry active yeast
4 ounces vegetable or canola oil
3/4 cup whole milk
1/4 cup yogurt
1 whole egg
butter to finish

Preheat an outdoor gas grill until very hot.  In a large mixing bowl, mix the flour, sugar, baking powder, and salt.  In separate bowl, combine all the wet ingredients with the yeast.  Add the dry ingredients to the wet and mix with a wooden spoon until thoroughly incorporated, adding a little water in the bowl at the end if you need to.  The dough should feel sticky.  Turn out the dough onto a lightly floured wooden or granite surface, and knead in a rolling and rocking motion for 4-7 minutes or until the gluten forms and it becomes elastic, adding more flour if you need to prevent it from sticking.  Rest for 4-5 hours covered with a damp towel and refrigerated or on the counter.  Portion out the pieces into about the size of a lemon, and roll out with a rolling pin into elongated flatbreads about 1/4 inch thick.  Cook directly on the grill for best results, about 1-2 minutes to mark on one side, then flip (with tongs and a spatula if necessary) to mark the other for 1-2 more minutes.  Apply butter to the top after cooking with a brush. Enjoy fresh and warm alone or with any sauce.  Tony likes his the genuine way, with a little ricotta cheese and mango jam!

A Sweet Escape in the Heart of Miami

We would like to welcome another Genuine family member to The Genuine Kitchen. Kristina has a bachelors degree in Labor Relations from Cornell University, she is a native to Miami, and a Michael’s Genuine Food & Drink Reservationist extraordinaire. This past Monday she took part in The Cypress Room Employee Experience, the early stages of a cross training program Michael conceived in order to ensure that the staff has a deeper understanding of our growing company and its brands, and develop their knowledge first hand. You can see just how much of a food lover and enthusiast that Kristina is below in her description of a dinner at The Cypress Room, and on her blog Tasting It Like It is. Follow at tastingitlikeitis.wordpress.com or on instagram @tastingitlikeitis

When I eat well, my palate and my heart are so joyful that they liberate me from the everyday and allow me to savor the magical moment- the meal in question.  However, great food entails more than taste; it must also be soulful, and earlier this week at The Cypress Room, I was permitted to cherish the pleasures of food well beyond my palate. The experience was more than just gastronomic, it was emotional.

From the moment I entered the room, the warm lighting and the pink wallpaper welcomed me home, yet took me back in time. I would have loved to experience the roaring ’20s and the chandeliers and intimate environment just about offered that opportunity, while my short hair and my red lipstick fit the scene. Simultaneously, the wall mounts and the pecky cypress panels dare to combine a rustic look with the chic décor. This is what Miami is all about, being daring and escaping; which The Cypress Room embodies through portraits commemorating Florida landmarks and people savoring the indulgences that Miami represents. The Cypress Room found a way to achieve that sort of audacity while remaining composed.

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