If You Don’t Know, Now You Dough at Genuine Pizza® | Chef’s Aventura Pizza Class is in Session!

Summer is just the time to learn something new, or polish your skills doing what you already love!  All you need is a little motivation in the form of a great instructor James Beard Award-winning chef Michael Schwartz!  It’s time for pizza-making class at Genuine Pizza.  Miami’s beloved chef known best for his straightforward, delicious food at flagship restaurant Michael’s Genuine® Food & Drink and now casual pizza restaurant Genuine Pizza, teaches you how to make it amazing from dough to table, with a meal along the way. Make your own pizzas, with toppings just the way you want them and enjoy dinner in good company on Thursday, July 19 from 7-10 pm at our Aventura Mall location.

Tickets are now available for purchase here. Price of $79 includes everything with a wooden pizza paddle signed by Chef and home pizza-making kit with recipes and ingredients to take home (tax & gratuity, too).

Pizza Making Activity Menu, served family-style

PASSED SNACKS
meatballs in sauce – piave vecchio
polenta fries – spicy ketchup
lollipop chicken wings – agrodolce, rosemary crema
roasted red pepper crostini

SALAD, served family style
escarole caesar – lemon, anchovy, bread crumbs
baby spinach – tomato, walnuts, roasted red peppers, egg, bacon, feta dressing

PIZZA
make your own!
assorted toppings

DESSERT, served individually
panna cotta

Beer, wine and sangria

Genuine Pizza Aventura is located at 19565 Biscayne Blvd Unit 956, Aventura, FL 33180, in the new Zara wing on the first floor in the outside, next to The Haas Brothers Gorillas in the Mist sculpture and Carsten Holler’s Aventura Slide Tower. We have indoor and outdoor seating, and parking is available in the free parking garage at NE 29th Place and Abigail Road!

[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.

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