Art Basel in Miami Beach Introduces Michael’s Genuine® Botanical Garden Cafe as Official Cafe for 2019 Fair

A selection of bowls offer something satisfying for everyone no matter what your yen.

Iconic, simple, delicious MGFD — creamy stracciatella with freshly in season heirloom tomatoes.

Miami Art Week just got more delicious! Art Basel in Miami Beach’s official cafe across from the Miami Beach Convention Center will be helmed this year by James Beard Award-winning Chef Michael Schwartz for the first time, introducing the Michael’s Genuine Botanical Garden Cafe!

Located inside the Miami Beach Botanical Garden (2000 Convention Center Dr, Miami Beach, FL 33139), the new cafe will offer a menu including freshly-made sandwiches, salads, bowls, wood-fired pizzas made-to-order and dessert, as well as beverages including wine and beer. It will be open to the public Tuesday, December 3 from 11:00 a.m. to 6:00 p.m., Wednesday, December 4 through Saturday, December 7 from 11:00 a.m. to 8:00 p.m. and Sunday, December 8 from 11:00 a.m. to 4:30 p.m., offering grab and go, counter service and table seating in the garden. Michael’s presence in the garden expands to events as its preferred catering vendor, offering food, beverage, production and design for private gatherings within the venue. For available dates, contact Michael Schwartz Catering Director of Events, Lindsay Guidos at (203) 313-4503 and lindsay@michaelschwartzcatering.com!

“We are excited for the opportunity to offer fair goers a delicious, crowd-pleasing menu that checks all the boxes on a busy week of events and exhibitions. There’s something for everybody,” says Schwartz. “We chose items with simplicity and quality in mind, drawing on our experience running the Design Miami Café for many years and favorites that our fast-growing event business, Michael Schwartz Catering offers at Ella Pop, our cafe in the Miami Design District. Tried, true and fit for the occasion – and our wood-fired pizza from Harry’s Pizzeria’s mobile oven is along for the ride!”

Charcuterie & Cheese Board is always better with wine!

The menu begins with SNACKS like Charcuterie Board ($15) with prosciutto, salami, chorizo, dijon mustard, cornichons and baguette, Cheese Board ($12) with manchego, caña de cabra, fontina, fig jam and baguette, a mix of the two Boards ($22), Eggplant Caponata ($9) with rosemary focaccia and Stracciatella ($22) with heirloom tomatoes, basil, extra-virgin olive oil, fleur de sel. SANDWICHES are crowd pleasers like Roasted Turkey ($16) with aged cheddar, heirloom tomato, lettuce and herb mayo on multigrain, Avocado Toast ($15) with olive oil and sea salt on multigrain, Caprese ($16) with pesto, heirloom tomato and mozzarella on baguette, served with chips or salad. SALADS are well-rounded and flavor-packed like Kale Caesar ($15) with lemon, anchovy, parmesan and garlic breadcrumbs, and Antipasti ($18) with provolone, fennel salami, bitter greens, green olives, pepperoncini and zesty Italian dressing. Each can add chicken (+$6) or salmon (+$8). BOWLS are composed to satisfy including Tuna Poke ($24), Roasted Vegetables & Hummus ($19) and Chicken & Shredded Cabbage ($21), all built with quinoa, wild rice, farro, avocado, sprouts, cucumber, radish, and seeds.

Who doesn’t always have a constant pizza craving?

The mobile wood oven will offer a perfect cross section of freshly stretched and fired 10” PIZZAS to order including vegetarian options like Margherita ($12) with mozzarella, tomato sauce and basil and Mushroom Truffle ($25) with porcini-truffle crema, mushrooms, taleggio, fontina, thyme, as well as bold options like Harry’s Pizzeria’s signature Short Rib ($17) with gruyère, caramelized onion and arugula and Spicy Pepperoni ($14) with tomato sauce, chili oil, fontina, mozzarella and arugula. DESSERT includes Chocolate Chunk Cookie ($4) and Chocolate Custard ($9) with soft cream and hazelnuts.

For the full menu and updates, follow @michaelsgenuine and #MGFDCafe on social media.

 

Bienvenidos Basel: Our Private Arty & Everyone’s Invited

At French Farms on November 20, with farmer Chris French, farmer Michael Borek and new MGFD chef de cuisine Jorge Olarte.

Meet Olarte as he explores The Redland and connects the dots with local farmers in our video field report, coming soon.

To be a restaurant when Art Basel comes to town is a curious thing that might need a little framing.  Miami Art Week is the jolt of season officially arriving in Miami, the one that whispered sweet nothings in November and now wants to put a ring on it and elope ASAP.  Shotgun wedding. We want to make art and make merry, and do, but it has to be at our game so everyone else can play theirs. It’s also the official arrival of a season of another sort — the growing and harvesting of the bulk of the coming year’s produce threading the Michael’s Genuine menu.  So it’s a time of extreme creativity and intensity inside and importantly outside the restaurant — to take the precious time you probably don’t have to learn what’s out there, connect with the farmers new and old growing the product and figure it all out while being slammed with the most traffic we’ll see in a week period all year.  Did I mention there’s a new chef leading the kitchen?

Your post-Basel Week cure-all: Harry Schwartz’s Sweet & Spicy Wings. Look for them at Michael’s Genuine beginning Monday, December 10.

A strategy is in order and everyone must be aligned, from operations to marketing.  This week, we must stay the course. We focus on our own little party taking shape, and take it to the breaking point, that place between humming like a well-oiled machine and everything going down in flames, crash and burn. Because that’s what we do as genuine hospitality people.  Every service is a party.  Playing the loom, weaving the experience just so, trying to minimize the snags so it we can achieve the impossible — making it seem effortless.  It’s the game we love, that we forever chase and we wouldn’t have any other way. This is the week it unfurls in marvelous display. Game on!

As we push ourselves to share what we do in new and immersive ways, look for more video documents of our process. We think they work a little harder to highlight our dynamic team and what drives our culture.  This week we have two on deck: our 2018/19 Homestead growing season report with chef de cuisine Jorge Olarte and Harry Schwartz dialing in his wings recipe at Michael’s Genuine Food & Drink.  Home-tested and now restaurant-ready, Sweet & Spicy Wood Oven Roasted Chicken Wings with cucumber yogurt dipping sauce is your post-Art Basel cure-all beginning Monday, December 10.  Proceeds go to Young Musicians Unite, and we can all rejoice in wings’ return to the menu with a personal twist, crafted by someone who is truly passionate about his favorite food. Maybe they’ll even stick around a little longer!  Videos will hit social media and the blog this week as you execute your strategy for navigating it. Don’t bite off more than you can chew. Or maybe, DO!

 

Your Ticket to Art Basel is Popping Up as a First Taste of Amara at Paraiso

Live music, bold Latin American flavors and Miami’s quintessential chef.  Amara at Paraiso is your can’t-miss ticket to Miami Art Week!

Get a first taste of Chef Michael Schwartz’s soon-to-open waterfront restaurant NEXT WEEK with a pop up dinner experience.  Guests will enjoy an Amara experience including snacks and cocktails for their table followed by 4 courses served family-style for $189 including tax, gratuity and valet parking. Inspired by its idyllic bayside setting, Amara at Paraiso brings together bold Latin American flavors, coastal ingredients and South Florida’s diversity of food culture to create the quintessential Miami dining experience from environment to cuisine to vibe. Revel in the dynamic energy, local ingredients, and natural beauty that defines what living in Miami is all about, and at the best time to enjoy it.

Click HERE to book your table through Resy before it’s too late. You may also do so by calling 305.702.5528. Seatings are available on the half hour from 7-9:30 p.m. from Wednesday, December 6 to Saturday, December 9 on-site at the restaurant in Paraiso Bay ( 3101 NE 7th Ave, Miami, FL 33137).

Art Fare | UberEATS Delivers Miami Art Week to You with Lulu Schwartz

ubereats-lulu-cup

Can you name them all?

UberEATS is bringing Miami Art Week to your door with limited edition cups designed by emerging local artist Lua Luisa Schwartz.  Get yours when you open the UberEATS app from Thursday, December 1  until Saturday, December 3 and order from any of the partner restaurants for this activity: Harry’s Pizzeria®, Bodega, DIRT, Moshi Moshi and Novecento.  Visit its Art Week HQ here for their fair map and pick up location guide.

If the last name sounds familiar, it should.  Ms. Schwartz is the daughter of Michael and Tamara and when UberEATS reached out with a request for Harry’s to hook up with a homegrown artist, she jumped on it with a playful pattern that dances Miami on a cup.

“I wanted to use fruits, and these specific ones, because I feel it is a big part of the daily life and culture in Miami,” she explains. “Local fruits with bright colors and lively character remind us of our tropical roots.”

The original!

The original! Made from acrylic paint and pen.

This Miami Beach native (16,) is a third year visual arts student at New World School of the Arts. She has always wanted to create art and was encouraged by her parents from a young age to embrace it. Inspired by her environment, Ms. Schwartz says of her work “There are certain ideas that I have associated with symbols, and since my artwork is often a thread of a concept I am interested in at the time, they are recurring.” Motifs materializing across newcuppng-1media rather than focusing on one in particular give her work a transformative, fluid quality free from boundaries. As she has developed her style, Ms. Schwartz has shifted importance from aesthetically-pleasing, to conceptually stimulating.

Quantities are limited to the first 100 orders per day.  So get on it! And visit Lulu’s website for her current portfolio of work. Her guide to Art Week?  It’s to the point — see the important stuff and don’t try to do to it all.  “I usually go to the big ones, Art Basel obviously.  Scope, Context… and also Untitled also has some cool stuff.”

Eat Your Art Out with this Shake Shack x Harry’s Pizzeria Menu Collab

Calling all starving artists!  Fuel your art-going hunger next week as creatives across the globe descend on Miami for our cultural enjoyment with a little collaborative work of our own.  Join Shake Shack® and Harry’s Pizzeria® from Monday, November 28th to Sunday, December 4th as we swap some of our most popular menu items for reimagined, limited edition offerings available exclusively in South Florida.

shake-shack-x-harrys-540x540-1024x1024Harry’s Shorty Burger ($6.89), available at Shake Shack’s Coral Gables (1450 S Dixie Hwy) and Miami Beach (1111 Lincoln Rd) locations, will feature all the toppings of Harry’s signature Short Rib Pizza – juicy slow roasted beef short rib, caramelized onions, arugula and gruyère cheese – all stacked on Shake Shack’s 100% all-natural, antibiotic-free Angus beef burger.

The Shack-cago Pizza ($17.00), available at Harry’s Pizzeria’s Coconut Grove (2996 McFarlane Rd) and Design District (3918 N Miami Ave) locations, will feature the classic flavors of Shake Shack’s Shack-cago Dog® with a fire-roasted Vienna beef hot dog, mustard-mornay cheese sauce, sport peppers, pickles, tomatoes and onions all tied together with fontina cheese and Harry’s tender, blistered pizza crust.

“We’ve never collaborated with a restaurant in this way, and we’re so psyched to be doing it with Harry’s Pizzeria,” said Mark Rosati, Shake Shack Culinary Director.

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Speechless Harry’s Coconut Grove Chef Danny Ramirez with Erik Hugley (back right) at the Coral Gables Shack over the summer, testing out a few of Chef and Mark’s ideas for the Harry’s menu item.

What began as a festive chat at Chef’s House Party over February’s South Beach Wine & Food Festival quickly escalated into action.  Mark was game immediately and the ideas percolated over email. He flew down over the summer to experiment — the decision made itself.

Presenting the goods.

Presenting the goods.

“Chef Michael and I both share an appreciation for the artistic and whimsical elements of food,” he continues.   “So it’s only appropriate to debut this menu swap during the biggest week for art – and the busiest of the year – in Miami.”

It’s been a great experience for Michael and the team on a few levels — the obvious being getting to create in the kitchen, the best and most fun part of being a chef!  And as a growing restaurant group, with the expansion of Harry’s in particular, these kinds of opportunities to learn from respected brands like Shake Shack are key for us to become better as we grow.  And you get to reap the delicious rewards.  Join us next week!

Can't miss it.

Can’t miss it.