Snack on this Harry’s Pizzeria® Downtown Dadeland Update

CRUNCH TIME: Since this image was taken on Thursday progress has been fast and furious, with furniture in place and window coverings coming off this morning for our gold leaf signage installation! Follow the work in progress with videos and more on Instagram at #hpdowntownd.

You may have noticed a lot of new faces at your neighborhood Harry’s recently… These are our new Downtown Dadeland team members getting a taste of how we do things in anticipation of the new location opening!  We are less than two weeks out and will hold our first full staff orientation on Thursday as training kicks into high gear.

As we await our Google Business postcard to make it official, amongst myriad other items on the check list, the question on everyone’s mind is of course… when are you opening?  Good news, here.  By signing up for our new Harry’s Pizzeria®-specific email newsletter through the pop-up at harryspizzeria.com, not only will you be the first to know about the opening and imminent enhancements to the Harry’s experience like online ordering for takeout and a new loyalty program, you’ll receive a complimentary snack on your first visit to Harry’s Pizzeria Downtown Dadeland for our gratitude!  From Meatballs in Sauce and Fresh Housemade Ricotta with Focaccia, to Polenta Fries with spicy ketchup and Oven Roasted Agrodolce Wings with rosemary crema, simply print and turn in your newsletter email confirmation. The offer’s good once we open at 8975 SW 72nd Place, until July 31. We can’t wait to meet our new neighbors!

That “can do” attitude, out in full force this week.

 

[Recipe] Vidalia Onion Marmalade is Sweet on the Cypress Burger at Michael’s Genuine® Food & Drink

Genuine Burger Month continues its weekly special burger rotation May 8-14 with a true keeper, the Cypress Burger.  The meat is ground chuck 75% fat, 25% lean, with dry-aged beef trimmings that build deep umami flavor in the patty.  What’s stunning about the burger isn’t necessarily that the blend is particularly ingenious, rather how the few special elements it is built on come together to create magic when they’re enjoyed in unison.  The Cypress Burger is so much more than the sum of its parts: cheddar-like Jasper Hill Landaff raw cow’s milk cheese and the Vidalia onion marmalade that it smothers, jacked up on the best caramelizing onions we know.  No added sugar necessary!

Due to the Vidalia Onion Act of 1986, Vidalia is a Trademarked name and an onion can only be called a Vidalia if it’s grown in one of the 20 Georgia counties designated in the act.

The original sweet onion has been cultivated by grower artisans for more than 80 years, a discovery of Great Depression era farmers who were trying to find a new cash crop suitable for Georgia soil.  Vidalia onions became the Official State Vegetable of Georgia in 1990 and get their sweet flavor through the perfect combination of mild winters and low sulfur soil, the unique terroir surrounding Vidalia, Georgia.  It’s only available from April until August, making it a special nearby summer crop when it’s slim pickings down here in the South Florida fields and tropical fruit trees are at their peak.  Over 80,000 Vidalia onion seedlings are hand-planted per acre translating into about 5 million 40-lb. boxes sent out across the country and into Canada each year.

Enjoy the Cypress Burger’s unique combination of specialty ingredients next week at lunch and dinner, between a hard roll bun skewered with a cornichon.  You may find it hard not to sit in admiration like its butter lettuce and sliced heirloom tomato do to the side.  Ok, maybe not that hard!  Follow along at #mgfdburger #genuineburgermonth and #onlyvidalia.

Deeply delicious onion marmalade fresh from the range chills out in the walk-in cooler.

Vidalia Onion Marmalade

Built on the recipe for caramelized onions that form the base of the dip for Thick Cut Potato Chips and decorate Chicken Liver Crostini at Michael’s Genuine Food & Drink, this condiment has many applications beyond a burger topping.  But we challenge you to find one more epic!

Makes 1 quart

2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
2 Vidalia onions (about 1 1/2 pounds), thinly sliced
Kosher salt and freshly ground black pepper to taste
1/2 cup red wine vinegar

Place a large skillet over medium heat and add the oil and butter. When the butter has melted, add the onions along with salt and pepper. Stir occasionally and cook until the onions are deeply golden brown and caramelized, roughly 20 minutes. Watch carefully so as not to allow the onions to burn. Add the red wine vinegar and stir to deglaze until the liquid cooks off, about 3 more minutes. Set aside and let cool.

Now Live at the All New michaelschwartzevents.com, Genuine Food & Hospitality for Memorable Occasions

Our new full service events company offers catering and private parties, from planning and menus, to decor and staffing at michaelschwartzevents.com.

Rise and shine! It’s time to meet michaelschwartzevents.com, an optimized platform for Michael’s new catering company Michael Schwartz Events!  MSE’s new suite of menus and full-service event packages is showcased in an immersive portfolio website that launches today at michaelschwartzevents.com.  Enjoy an enhanced, user-friendly pre-event experience with easy access to sample menus, galleries, party ideas with specialty activations like BBQ Pit Smoker and Mobile Wood Oven, event design ideas and quotes to meet your needs.  From birthday parties to corporate functions, Michael Schwartz Events offers in-restaurant or off-site events from the beloved South Florida restaurateur and James Beard Award-winning chef, delivering an experience of genuine food and hospitality for memorable occasions (especially ones Michael’s cooking at himself!)

“Entertaining should be simple and easily executed, but not at the expense of quality or thoughtfulness! Michael Schwartz Events celebrates that foundation,” says Michael. “Looking at how we want to grow The Genuine Hospitality Group, opening up more access to the genuine food and hospitality our guests enjoy while dining with us makes catering a priority. We’re building on what we do inside the restaurants for larger gatherings, facilitating more opportunities to craft something special outside them and leveraging a network of resources to be nimble and creative in our approach. No request is too tall!”

The company’s customizable menus include Action Stations, multi-course Lunch, Dinner and Brunch plated family-style or individually, Passed Hors d’Oeuvres, Dessert, Corporate, Beverage, BBQ Party, Pizza Party, and Supplements including luxury raw bar items and Champagne. The Mobile Wood Oven travels with a team of chefs to pop up everything from quick-fired pizza parties, to Michael Schwartz specialities like roasted seasonal vegetables and whole local fish. This stunning showpiece in your party footprint delights guests with genuine food made right before their eyes. Intoxicating slow roasted meats are made easy with the correct lead time so the BBQ Pit Smoker can roll up with ribs, brisket and more ready to go with a menu of backyard favorites including passed appetizers and stations of salads, sides and desserts. Cypress Tavern, while no longer open for regular business, is available until July 31, 3017 to be booked for the intimate, special affairs it does best!

For sample catering menus, The Genuine Hospitality Group restaurant portfolio menus with private party and buyout specifications, and to request a quote visit michaelschwartzevents.com and follow current events in action on Instagram @michaelschwartzevents and #michaelschwartzevents.

A Juicy & Genuine National Burger Month

All in the genuine burger family in May.

We love a good burger at Michael’s Genuine® & Drink, so National Burger Month is too irresistible a motivator to up our game and griddle you what you came for.  In addition to the Genuine Burger, now available on lunch, afternoon and dinner menus, our fresh, simple, pure neighborhood bistro will offer one new special burger each week in May to complement the classic.

The burger.

What makes for a good burger according to chef de cuisine Tim Piazza?

“The right bread, quality meat and a good pickle.”

His schedule below is subject to change, as the disclaimer goes, and it’s looking like a solid line up.  See you beginning this Monday!

May 1- Sun May 7 | All American Double
2, 3oz patties, American cheese, bacon, shredded lettuce, sliced tomato and pickles on a Martin’s potato roll

May 8 – Sun May 14 | The Cypress Burger
Jasper Hill Landaff, Vidalia onion marmalade

May 15 – Sun May 21 | The Frita
Chorizo and beef patty with onions, American cheese, shoestring potatoes and secret sauce on a Cuban bun

May 22 – Sun May 28 | Lamb Burger
Feta, thick cut grilled heirloom tomato, arugula on a hard roll

 

A James Beard House (Dinner) Away from Home with Cheese of the Queen

CALLING ALL FRIENDS & FAMILY — The foundation set aside some tickets at our member rate of $160 each (reg. $210) — the procedure is to call 212-627-2308 to reserve as “friends of chef/CODE WORD FENNEL Mon-Fri, 10a-5p EDT.

Apropo, @kasekaiserina! Delectable Instagram, reposted from @cheesegrillenyc featuring Tia’s The Art Of The Cheese Plate.

“Michael is a purist. He’s classical at the same time that he is creative,” Mark explains. “It’s the same way I am with my wines.”

Mr. Tobin is certainly passionate about what he does, and we can relate. The approach is old school, non interventionist, like Chef’s.  Instead of tweaking and tweaking, it’s about what you can take away, not add to make food, and in Mark’s case, wine, perfect.

“I have incredible respect for Michael,” he continues. “His authenticity, passion and commitment makes mediocrity completely unacceptable.  He is a freak about detail and executing properly. I’m just thrilled to collaborate with him and the Cheese Queen.”

Indeed New York City-based writer, cook, and cheese specialist Tia Keenan, as her Instagram @kasekaiserina indicates, is rennet royalty and will effectively, indulgently tie this collaborative trifecta together on Friday, June 2, as we kick off Michael’s third dinner at the James Beard House. A Team chef de cuisine Tim Piazza, GM Nicole Kelly, and TGHG executive chef Bradley Herron will preside to support our featured co-hosts, part of our ongoing 10 year celebration of all things MGFD.  We’ll share the menu and link to tickets first here today, and later chat with Tia.  We want to dig into the what really has us revved up: her cheese selection.

Over the years, cheese has played a subtle yet an important role at MGFD, less even about the cheese itself but the way it is featured that crystalizes exactly what Michael’s approach is all about.  Many of you may recall the more deliberate Cheese of the Week (some blogged selections above circa 2011), where one cheese each week was highlighted with one accompaniment. No elaborate cheese plate, organized by firmness, milk, type and aging.  Just a simple presentation on a board, in its element, to let hand-crafted product shine.  It was the only item on the dinner menu encased by a bubble, special and notable in its lack of artifice and celebrated as such. Servers and cooks were able to get to know it, really understand it. And then cheese class would begin all over again the next week.  To start the dinner we are paying tribute to this legacy with Tia owning passed hors d’oeuvres, five beautiful cheeses presented as they’re meant to, almost unadorned except for one accompaniment each and the final ingredient: Mattebella Vineyards Rosé 2016:

Pipe Dreams Farm Dairy Buche Cheese with Beet Tartare
Lazy Lady Farm Sweet Emotions Cheese with Cucumber–Celery Marmalade
Jasper Hill Farm Calderwood Cheese with Carrot Mostarda
Woodcock Farm Humble Pie Cheese with Pickled Asparagus
Boucher Family Farm Green Mountain Blue Cheese with Chocolate–Onion Chutney

We’ll look forward to a peek into the cheesemakers, what drives them and the special stories behind each cheese from Tia.  The menu follows.  See you in NYC on June 2!

FIRST – Market Salad with Anson Mills Farro Verde and Nettle Meadow Farm Sappy Ewe Cheese | Mattebella Vineyards Riesling 2014

SECOND – Grilled Skuna Bay Salmon with Peas, Spring Onions, Crispy Potato, Meyer Lemon, and Crème Fraîche | Mattebella Vineyards Reserve Chardonnay 2013

THIRD – Ricotta Cavatelli with Wild Mushrooms, Taleggio Fondue, and Parmigiano–Reggiano | Mattebella Famiglia Red Wine NV

FOURTH – Slow-Roasted Niman Ranch Beef Short Rib with Roasted Peppers, Marcona Almonds, and Herb Aïoli |Mattebella Vineyards Old World Blend 2013 (Public Debut)

DESSERT – Milk Chocolate Cremoso Cheese with Hazelnut Praline, Toasted Sourdough, Sea Salt, and Olive Oil | Mattebella Vineyards Noble Late Harvest Chardonnay 2013