Pastrami on Pie! Pass the Katz’s Delicatessen Pizza at Harry’s Pizzeria Coconut Grove

This summer, New York City’s iconic Katz’s Delicatessen is sharing the Jewish Deli love across the country with the launch of its first-ever Pass the Pastrami series, and Michael’s been flagged to receive it!  Chef joins Jamie Bissonnette and Marc Vetri to “pass the pastrami” and highlight a signature Katz’s-inspired dish at one of their restaurants.  From July 10-16, it’s Harry’s turn to play at our Coconut Grove location as Chef breathes some fire into the classic NYC sandwich — pastrami on rye — with a Pastrami Pizza featuring rye crust, sauerkraut, mustard sauce and gruyere.  The pizza will be available each day until we run out for $18. It’s time to start salivating and choose which beer to wash it down with.

The inspiration.

“Katz’s is always my first stop in NYC.  THE pastrami is hands down both the best and worst craving to have because you just can’t replicate it,” Michael says. “We’re excited to take this classic and have some fun with it in Miami at Harry’s. Pastrami on Rye Pizza just makes sense!”

We just received our sample batch of pastrami and got straight to recipe testing.  TGHG executive chef Bradley Herron is currently working on the rye dough which should be the real kicker to tie this tasty bite together — along with a little scallion for a fresh contrast to the melty, briny toppings combination. Home cooks can try their hand at the chefs’ deli creations with easy-to-replicate recipes… Stay tuned for ours!

Behold, the test pie.

Katz’s Delicatessen is an iconic restaurant serving traditional Jewish deli fare in the Lower East Side since 1888. As one of the oldest Jewish delis in NYC, the family-run business has been a local favorite for over a century. Their pastrami and corned beef sandwiches are the gold standard for an ‘authentic’ NYC deli experience, thanks to Katz’s emphasis on traditional slow-curing processes and hand-cut slicing techniques. Today, Katz’s serves thousands of hungry customers daily and ships their deli classics nationwide. Katz’s storefront is considered a LES landmark and is a popular destination among locals, tourists, and celebrities. In June 2017, Katz’s will open its first outpost in Brooklyn at the new Dekalb Market.

“We sell 15,000 pounds of pastrami every week, making it our most popular meat at the moment. I’ve always enjoyed watching others put their own spin on the classics, so I can’t wait to see what these insanely talented chefs are going to come up with,” says Katz’s Deli owner, Jake Dell. “It’s a fun way for people in different cities to get a taste of what we do here at Katz’s, and to learn some cool new recipes that they can recreate at home through our shipping department.”

The “Pass the Pastrami “series includes:
– Chef Jamie Bissonnette, Little Donkey, Boston
o Dish: Katz’s Pastrami Tacos with habanero salsa, cotija, and pepitas
o Location: Little Donkey, 505 Massachusetts Avenue, Cambridge, MA 02139
o Offer Date: July 7 – 9, 2017
– Chef Michael Schwartz, Harry’s Pizzeria, Miami
o Dish: Pastrami Pizza, rye crust, kraut, mustard sauce, and gruyere
o Location: Harry’s Pizzeria Coconut Grove, 2996 McFarlane Road, Miami, FL 33133
o Offer Date: July 10 – July 16, 2017
– Chef Marc Vetri, Amis Trattoria, Philadelphia
o Dish: Pastrami carbonara
o Location: Amis Trattoria, 412 S 13th Street, Philadelphia, PA 19147
o Offer Date: July 17-July 23, 2017

Katz’s pastrami and other legendary menu items are available for shipping nationwide, with free shipping for orders over $100.  For additional information on Katz’s Delicatessen, please visit katzsdelicatessen.com.

Harry’s Pizzeria® Opens in Downtown Dadeland Thursday, May 18 Introducing Online Ordering & Marra Forni Pizza Oven

A new restaurant calls for new THIS. Meet Banana Nutella Panini.

On Thursday, Harry’s Pizzeria® will open its third South Florida restaurant, located at 8975 SW 72nd Place at the corner of SW 90th Street in the heart of Downtown Dadeland, an emerging culinary destination at the fulcrum of the communities of Pinecrest and Kendall. With complimentary garage parking and the addition of online ordering at harryspizzeria.com for takeout and delivery, James Beard Award-winning chef/owner Michael Schwartz’s neighborhood American pizzeria now offers more ways than ever to access better pizza and a genuine experience the whole family can build a meal around.

Still some finishing touches to go, but the space is looking banging.

Harry’s Pizzeria Downtown Dadeland was built to thoughtfully, optimally serve longtime fans and a new community in a few key ways that enhance the experience of better pizza. With its third restaurant, the brand rolls out Online Ordering on Thursday across all Harry’s Pizzeria locations at harryspizzeria.com. Guests can select their location and place orders for takeout on its own user-friendly menu dashboard. As the design of future restaurant spaces evolve to function more efficiently for both dine-in and take out orders, the new restaurant features an accessible takeout counter in concert with the flow of guests and staff in the dining room. Harry’s Pizzeria also works with partners including UberEATS, Amazon Restaurants and DoorDash for delivery, which will be introduced at the Downtown Dadeland location a couple of weeks after opening.

“We are so excited to connect with a new community to the south excited about gathering around great food, which is exactly what Harry’s is all about,” says Schwartz. “We love that we can add better pizza into the mix and look forward to welcoming guests into our new home with genuine hospitality!”

Dadeland opening food.

Dadeland opening beverage.

In an effort to always improve upon the quality and consistency of our pizza (the heart and soul of what we do), Schwartz and The Genuine Hospitality Group executive chef Bradley Herron selected a Marra Forni Rotator Oven for the new kitchen, making a trip to work with it where it is built right outside of Washington, D.C. With a rotating deck made of pure cut Italian stone to retain and conduct consistent heat, the oven cooks evenly and quickly. While also serving as an active and beautiful focal point for the main dining room in the open oven station, the new hearth is calibrated specifically for the chef’s unique dough recipe. The core menu including Snacks, Salads, Daily Entrées, 11 Quick-Fired Pizzas with the option of gluten-free crust, and Dessert are along for the ride with great local brands including Panther Coffee and JoJo Tea. A daily pie and soup special, as well as wine and beer selection – including one rotating local craft tap – will be unique to the new location. Before rolling out Harry’s-wide, Schwartz adds a Banana-Nutella Panini to the Downtown Dadeland dessert line up, spawned from a longtime favorite from his flagship Michael’s Genuine® Food & Drink and eponymous cookbook. Fans can now give the gift of better pizza with electronic gift cards, available for purchase at harryspizzeria.com, simply click “[NEW] E-Gift Cards” to choose your denomination and send through email or phone.

“Opening in Downtown Dadeland is not only exciting in enabling us to reach more people with the better pizza they crave, but it’s a milestone for our Company as well as we embark on a multi-year expansion project,” says Sunil Bhatt, CEO Harry’s Holdings, LLC. “Starting that process with multiple South Florida locations will provide us with the foundation we need as we move north in Florida, in to Georgia and beyond over the coming years”.

Downtown Dadeland offers complimentary garage parking for Harry’s guests through a validated ticket when the check is presented, as well as street parking – not to mention its central location is the perfect stroll or bike ride for locals to the neighborhood.  Seating 38 inside at tables and banquettes in the main dining room, 8 at the counter, and 40 outside with water bowls for pets, there will be plenty of room for a great meal. One flat panel TV will of course be in for game day as favorite snacks like Polenta Fries and Wood Oven Roasted Wings with agrodolce and rosemary crema fly around the dining room. Michael’s Genuine alums Kitchen Milton Vega, Kitchen Manager and GM Paolo Bazzani are leading the front and back of house teams comprised of both newcomers and Harry’s veterans from Coconut Grove and the Miami Design District.

Harry’s Pizzeria Downtown Dadeland is located at 8975 SW 72nd Place, Kendall, FL 33156 at the corner of SW 90th Street in the heart of Downtown Dadeland launches with a 3-6 p.m. weekday Happy Hour and will be open daily serving lunch and dinner for dine in, take out and delivery, Sunday to Thursday 11:30 a.m. to 11 p.m., Friday and Saturday until 12 a.m. – no reservations, walk-ins welcome. Call 786-540-5970 or email downtowndadeland@harryspizzeria.com. Follow the new location and join the conversation at the hashtag #HPDowntownD, where daily specials and news from the @harryspizzeria handle on Instagram are sorted. Visit the harryspizzeria.com to order online, access full menus and social media and more across all locations, including the gift of better pizza with electronic gift cards.

Harry’s Pizzeria is Michael Schwartz’s neighborhood American pizzeria first opened in 2011, a hip, casual joint for people who love pizza, but who also crave and gather around innovative, genuine cooking. Pies feature fresh, chef-curated toppings and a tender, quick-fired crust with integrity. At the table, the Harry’s experience is complete with warm service and a wholesome menu to make a meal, including snacks, colorful salads, daily entrée specials and dessert. From the sidewalk to the dining room, the restaurant buzzes with friends and family hanging out over craft beer, a creative wine list and great music. To make a new house a home, its “Chef Pop-Up Series” has welcomed America’s most acclaimed chefs into its Miami Design District kitchen, effectively cementing Harry’s Pizzeria as a fixture in Miami’s dining community known for both its consistency and energetic approach to the restaurant experience. Bright and airy, with street-facing floor to ceiling windows draped in blinds, the restaurant basks under the golden glow of gelled industrial florescent lamps and features a modern rustic interior of woods, leather, rattan, white marble, and metal. The bathroom blackboard is for guests to get creative. For more information, visit harryspizzeria.com.

[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 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