Let Them Eat Kale Pizza for World Food Day

Testing a few versions for the final recipe with WITS chef Laura Culbreth.

Today we bring Kale pizza out of the restaurant and into the cafeteria for World Food Day!  Our effort continues this new school year to support Wellness in the Schools’ work in South Florida to improve what’s on kid’s plates and educate them on healthy eating in the process.  Chef will visit McNicol Middle School in Hollywood at lunch to serve a made-from-scratch Kale Pizza recipe inspired by a menu favorite at Harry’s Pizzeria, sourced and approved by Broward County Public Schools’ Food & Nutrition services.  It’s amazing to know that whole wheat dough, caramelized onions and fresh kale will be on the line! Michael is the South Florida Chef Ambassador to the NYC based non-profit organization, now initiating “Wellness Chefs Move to Broward” after a successful launch last year.  We laid the groundwork for kid-approval too for this recipe, hosting WITS chef Chef Leonor Azpurua and her students at Harry’s Pizzeria in the Miami Design District for a field trip in the spring.  They were able to watch how our pizza is made from flour to table and hear from our kitchen team first-hand.  Chef Leonor said the kids enjoyed the Kale Pizza more than any other pizza they tried. “It was amazing watching the children asking for more kale, and then hearing about it on the bus ride home!”

McNicol approves of Harry’s.

Each month, a local chef will introduce a new scratch cooked menu item to the cafeteria, culminating in nine new healthy and delicious recipes for the Broward school lunch menu, kicking off today with Kale Pizza. WITS chefs in each school will prepare the pizza and train Broward cooks for continued implementation. Each month a new Chef Partner will launch one of their recipes. The goal is to bring serve new healthy restaurant style dishes meals to the children!  Thank you to our restaurant chef partners for their work, including Clark Bowen (Bistro Moderne), Aaron Brooks (Edge Steak & Bar), Julie Frans (Wynwood Yard), Aria Kagan (Whole Foods Market), and Chef Bill Telepan (Oceana, NYC).

Wellness in the Schools is a national non-profit that teaches kids healthy habits to learn and live better. They partner with public schools to provide nutrition and fitness education, healthy scratch-cooked meals and active recess periods. Trained culinary graduates partner with cafeteria staff to feed kids real food, and fitness coaches encourage schools to let kids play. Our approach improves student outcomes and drives systemic, long-term change, shifting school cultures and ultimately fighting the childhood obesity epidemic.

Follow along @harryspizzeria and @wellnessintheschools, one recipe at a time.

[VIDEO] Stewarding the Genuine Culture | Our Growing Restaurant Group’s Fall Job Fair is Today!

It’s that time again! We are excited to announce our fall job fair, which will take place TODAY, Thursday, October 12 from 10 a.m. to 4 p.m. at our corporate headquarters, 3936 North Miami Avenue on the second floor (above Harry’s Pizzeria in the Miami Design District!)

Michael’s philosophy is simple, and it permeates every aspect of our business as stewarded by our people. Genuine is a thoughtful approach — not just making food that tastes great from quality ingredients, but a tireless, it-can-always-be-better attention to detail in every aspect of the dining experience.  We are laser focused on growing the company with great people who have a passion and desire to contribute to this Genuine Culture, and regular job fairs are a perfect way for representatives from each restaurant to meet with potential candidates to find the right fit! We are looking for dependable, reliable and professional staff members with great attitudes and personalities to join the team and help us be better at what we do. If this sounds like you and you’re inspired and motivated by a dynamic environment, apply in person with your resume.

The fair will recruit for all front and back of house positions including restaurant manager, bartender, reservationist, host/hostess, barista, pizza cook, line cook, sous chef, server, and busser. The Genuine Hospitality Group restaurants include Michael’s Genuine® Food & Drink (fresh, simple, pure), ella (light and airy café), Amara at Paraiso (coming soon!) and Harry’s Pizzeria® (neighborhood American pizzeria) which is expanding to Aventura in November, in addition to its current three locations (Miami Design District, Coconut Grove and Kendall/Pinecrest in Downtown Dadeland). Join team Michael Schwartz!

Introducing the Seasonal Pizza at Harry’s. Fall’s Calabaza is Up First!

Hello October. We’re falling in love with the flavors and ingredients of autumn by taking the opportunity to introduce a new menu item at Harry’s Pizzeria®: the seasonal pizza.  Every 3 months, our neighborhood American pizzeria will introduce a new pie inspired by what’s around us that time of year.  Calabaza is up first, and what a looker she is.

A sweet and savory combination of just the right amount of ingredients balanced to perfection, Calabaza begins with a base of rosemary crema, followed by caramelized onions, Brussels sprouts and layers of shaved calabaza (think beautiful and bright orange pumpkin) of the perfect thickness so it will melt, lasagna-like in the oven with gruyère and fontina cheeses to tie it all together.  A light sprinkling of parmigiano finishes it with its salty, tangy bite.

Harry’s new seasonal offering is meant to give guests something they can come back to enjoy a bunch of times, staying on for a bit longer than the more spontaneous daily special pizza.  They can also look forward to trying something new, when a new season arrives.  Chefs game plan in advance and hone in on an ingredient or two they are inspired by and then build from there. The idea is to arrive at a well-balanced pie, where a small amount of toppings work together to support the overall flavor profile.   Perfection is in what we can take away, not add.  So there’s a formula to ensure it — a sauce or no sauce, a protein, a vegetable (sometimes two, especially if it’s a vegetarian pizza), one or two cheeses, and a garnish.  That’s all.  And our daily-made dough with a hint of honey and wheat flour for a crust bakes to a blistered, tender result in our ovens.

Visit Harry’s Instagram for a video of how it’s made, courtesy @thenaughtyfork and our kitchen manager Chris Cantu in the Design District doing the demo!  The Calabaza seasonal pie is now available for $15 at all locations beginning today.

 

 

[RECIPE] Oven Roasted Gold Bar Squash with Arubella Cheese, Prosciutto & Soft Herbs

Gold bars ahead!

“Quality is never an accident,” chef recently scribbled on his office closet door.  When we speak of what quality and its companion, creativity, mean in a kitchen or to dish creation specifically, out of the box thinking, big ideas and originality come to mind.  But would it take some of the magic away if what is really at play is much more grounded?  That instead of some high falutin divination, it’s a process — not unlike recipe-writing itself — that is detailed in every way.  I am starting to see it as an algorithm based on timing: what is seasonal, what is available and what is the context.  This produces the best creativity, and when the chefs nail it, it falls into focus.  A dish becomes instructive and expressive of the approach.  The why is in the how.

Words to stand by, and for, at The Genuine Hospitality Group.

Take Oven Roasted Gold Bar Squash with Arubella Cheese & Prosciutto, little bundles of the perfect, simple bite and part of the first course of next Wednesday’s Rancher Appreciation Supper at Harry’s Pizzeria® in the Design District.  As culinary assistant Megan Hess explains, “This dish is an opportunity to highlight three ingredients that each work to add something to the equation. The squash is something seasonal and fresh. Belgioioso’s Arubella cheese – think Taleggio – shows up all over the menu at Harry’s, from pizza to salad, so we wanted to rethink its potential and uses.  And the prosciutto, while we would be happy eating it out of the package, is something we don’t get to use everyday in the restaurant nor as an ingredient in a dish. It works great here to wrap it all together.”

Enjoy our calculations in your home kitchen, but first get a taste of the gold standard by purchasing tickets here!

Oven Roasted Gold Bar Squash with Arubella Cheese, Prosciutto & Soft Herbs

Serves 4 as an appetizer

10-12 baby squash, preferably Gold Bar
1 cup shredded Arabella cheese
½ pound sliced Niman Ranch prosciutto
1 tablespoon extra-virgin olive oil
Kosher salt & freshly cracked black pepper to taste
1/4 cup picked parsley
1/4 cup picked cilantro
Juice of 1 lemon
1 tablespoon extra-virgin olive oil

Preheat oven to 450°F.

Cut each squash lengthwise. Sandwich some cheese in between the zucchini halves, pressing and shaping to secure. Wrap each bundle with a piece of prosciutto. Place each stuffed squash on a sheet tray about an inch apart, drizzle with olive oil and season with salt and pepper. Bake for 12-15 minutes or until cheese is bubbling and prosciutto has lightly crisped. Toss parsley, cilantro, lemon and olive oil in a bowl. Present squash family-style on a platter topped with soft herbs and serve immediately.

Michael Joins Chefs Ryan Hardy & Mike Anthony for an Intimate Dinner at New York City Wine & Food Festival

Three favorites, all at once. OMG!

Only bummer is we can’t all fly up for this.  Michael is pumped to reunite with esteemed chefs and friends Michael Anthony and Ryan Hardy for their first dinner all together on Thursday, October 12th from 7-10PM at Chef’s Club in NYC (275 Mulberry Street between Jersey and East Houston Streets).  The occasion is the New York City Wine & Food Festival, the country’s biggest food event of the year, aside from its sister on South Beach, of course!  This year the festivities run from October 12-15 celebrating 10 years, just like Michael’s Genuine® Food & Drink. We think this calls for a ridiculously delicious dinner that only these guys can throw down.  Be there when the magic happens to make the menu below. We think you’re seeing it here for the first time!  Grab your tickets here to join these talented, giving guys in the festival’s effort to raise $1 million to fight childhood hunger with charity partners Share Our Strength’s No Kid Hungry and Food Bank for New York City.

RECEPTION
Lamb Tartare on Rye Toast with fried capers, Calabrian chile & pecorino
Michael Schwartz

Hazelnut Frico & Quince Mostarda
Ryan Hardy

Smoked Trout and Pickled Onions
Michael Anthony

Roasted Tomato and Pickled Pepper Tartelettes
Michael Anthony

DINNER
Royal Red Shrimp Crudo with coconut milk, lime, Thai basil & puffed rice
Michael Schwartz

Open Ravioli of Beef and Carrots
Michael Anthony

Cider Roasted Suckling Pig with heirloom beans & crispy skin
Ryan Hardy

Chocolate Cremoso with toasted sourdough, hazelnut praline, olive oil & sea salt
Michael Schwartz