Now Scheduling Interviews The Genuine Hospitality Group Job Fair | Spring 2017 Edition

It’s that time again!  We are excited to announce our spring job fair, which will take place this coming Thursday, March 23 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!)  We are now booking interviews in advance – send your resume to careers@thegenuinehospitalitygroup.com to schedule prior to Thursday.

We are laser focused on growing the company with great people, and regular job fairs are a perfect way for representatives from each restaurant to meet with potential candidates.  It’s all about finding the right fit.

We are looking for dependable, reliable, passionate and professional staff members with great attitudes and personalities to join the team! If you are committed to delivering an exceptional dining experience and enjoy working in 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, 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), Cypress Tavern (American Grill & Cocktail Bar), ella (light and airy café), and Harry’s Pizzeria® (neighborhood American pizzeria) which is expanding to Downtown Dadeland (Kendall/Pinecrest) in early summer, in addition to its current two locations (Miami Design District and Coconut Grove).  Join team Michael Schwartz!

First Look at Michael Schwartz’s Park Grove Restaurant, Catered by Michael Schwartz Events

Our first look at the Meyer Davis Studio interiors of Michael’s 2018 restaurant at Related and Terra Group’s Park Grove, and we already feel right at home. Welcome to the ultimate neighborhood restaurant ensconced in a lush front yard park at the corner of Tigertail Avenue and Mary Street in the heart of residential Coconut Grove, Miami.  Brought to life in a garden enclave with indoor and outdoor seating on the grounds of the park, our signature restaurant, like every element on property, draws in the outdoors, reflecting the area’s historical significance and emphasizing the refined Bohemian village lifestyle that informs every aspect of Park Grove.  The rustic dining room features an open-air concept allowing guests a clear view into the kitchen with freshly-made food front and center. This familiar design element is iconic to Michael’s projects and cultivates energy in the dining room, fostering a feeling of warm hospitality and sense of place for residents and visitors alike to feel welcome.

Miami’s original neighborhood of Coconut Grove was founded in 1873 by an eclectic mix of pioneers, artists, intellectuals and adventurers.  Its tropical oasis thrives to this day as Miami’s escape from the stress of city life. Located in the middle of Miami, yet completely separate and quaint, it offers a warm, laid-back atmosphere of charming boutiques, sidewalk cafes and sailboats anchored at the bay. The neighborhood’s distinct bohemian flair allows one to unwind and relax every day of the week and any time of the year, and the restaurant’s location at the corner of Tigertail and Mary Street in the heart of the marina-side village will make it a vibrant addition to Coconut Grove’s dining scene. Daily care and attention to the quality of local sources will be expressed in a menu true to sense of place, the seasons, and proximity to Biscayne Bay, offering breakfast, lunch, dinner, and a take away counter.

Last week, in another property milestone, Park Grove’s development team celebrated the top-off of Two Park Grove and the Club Residences with Will Meyer, co-founder of New York-based Meyer Davis Studio and Chef, who together unveiled the design concept for the development’s restaurant over bites catered by Michael Schwartz Events.  We look forward to following its continued progress!

 

[RECIPE] Have a Ball Today & Make Sure It’s Triple Meat

The Schwartz Meatball. One way, three meats

We can never get too familiar with a meatball, especially on National Meatball Day.  Harry’s Pizzeria® set the Schwartz benchmark; it’s all about the ball, pure and simple, with a pedestal of zesty tomato sauce and just a touch of Parmigiano to finish.  After the perfectly balanced blend of three meats was dialed in over the years, we were ready to up the game when Fi’lia came along.  Not much has changed.  The ball is virtually identical at its core. Michael combines three different types of meat to create a sturdy yet irresistibly tender texture. They’re quickly pan fried to seal in the juices and rendered even more luxurious when brought up in this ridiculously flavorful and punchy tomato sauce.  Fi’lia’s slightly more luxurious take is thanks to the addition of whipped ricotta and decadent garlic bread.  The healthy dollop just adds a special something, melting into the bowl for a creamy softness and pretty color contrast. The crunch from garlic bread ties this magical combination together, the perfect utensil to soak up luscious sauce.

Meatballs with Whipped Ricotta and Garlic Bread

Serves 6

1 pint whole milk
3 eggs
6 slices stale white bread, crust removed
1 tablespoon kosher salt
2 teaspoons freshly cracked pepper
½ cup grated Parmigiano
1 tablespoon minced garlic
¼ cup chopped fresh Italian parsley
2 pounds ground beef
1/2 pound ground veal
1/2 pounds ground pork
Canola oil for frying
2 tablespoons extra virgin olive oil
1 large yellow onion, diced
1 tablespoon chopped garlic
2 cans of high quality crushed tomatoes
2 tablespoons kosher salt
2 teaspoons freshly cracked black pepper
¼ cup roughly chopped fresh basil
2 tablespoons extra virgin olive oil
1 whole garlic clove, smashed
6, ½-inch thick slices of country-style sourdough
2 cups whole milk ricotta
Fresh basil leaves for garnish

Whisk milk and eggs together in a large bowl. Add the bread, breaking it up in your hands until the liquid is fully absorbed. Add the salt, pepper, cheese, garlic and parsley, and continue to mix thoroughly with your hands until combined. Add the three ground meats and continue to mix using your hands until fully incorporated. Turn out onto a large sheet of plastic wrap, wrap up securely and refrigerate until chilled, at least an hour. Remove from refrigerator and using an ice cream scoop or large tablespoon, portion into balls, gently cupping them in your hands to form uniform spheres and setting in rows on a baking sheet while you work. Place a large cast iron skillet over medium heat with ¼ inch of canola oil. Place the handle side of a wooden spoon in the oil. Once bubbles form around the edges it’s ready. Pan fry the meatballs, working in batches to brown on all sides, about 5-7 minutes. Remove balls as they’re ready with a slotted spoon and set to drain on a paper towel lined plate.

Add the oil to a large sauté pan or Dutch oven over medium heat, and sweat the onions for 5-7 minutes, cooking until translucent. Add the garlic, tomatoes, salt and pepper and simmer covered for 20 minutes. Add the basil and meatballs, and simmer for 20 more. While the sauce is cooking, preheat oven to 300F.

Add the garlic to the olive oil. Place sourdough slices on a baking sheet, lightly drizzle with the garlic-infused oil and bake for 8 minutes or until crisp but not browned.

Serve meatballs warm from the stove, family-style or plated in individual bowls, layering some sauce as a base and topping with spoonfuls of ricotta, crostini to the side and freshly torn basil.

Throwing Back a Milestone 10 Year Celebration | Classic Dishes Hit MGFD’s Menus Thursday & We All Toast a Longer, Food-Inclusive Genuine Happy Hour Next Week

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A cleaner, mobile-optimized michaelsgenuine.com will greet you on Thursday.

mg_mgfd10-presenter_happy-hoursSince Chef’s flagship, Michael’s Genuine® Food & Drink, first opened in Miami’s Design District on March 13, 2007, locals and tourists alike have come to embrace and crave its refreshing combination of laid-back, bistro atmosphere and straightforward food emphasizing fresh, local ingredients. 10 years later, it’s time to celebrate what Michael Schwartz does best.

Enjoy a taste of Genuine’s beginning as we highlight classic dishes from the 2007 opening menu this Thursday, March 9 until anniversary day on Monday, March 13, and for the first time, beginning Tuesday, March 14, the restaurant launches a food-friendly Genuine Happy Hour, doubling its length to three hours on weekdays from 4:30-7:30pm at the Bar and adding 1/2 off oysters and snacks to complement 1/2 off cocktails, wine and beer.  The celebration would not be complete without a Genuine precedent that throws back to what this restaurant is really all about — gathering good company around good vibes and thoughtfully-made food and drink. They just go hand in hand.

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One of Michael’s most requested throwback dishes of all time looking stunning in Chef’s Michael’s Genuine Food cookbook and on your table soon (photo credit Ben Fink Photography.)

For the throwback, look for these dishes that put fresh, simple, pure cuisine on the map at lunch and dinner, including:

Chicken Liver Crostini with caramelized onions
Pulled Pork Sandwich with pickled red onion, creamy cucumbers & parsley sauce
Butter Lettuce with orange, hazelnuts, avocado & shallot-hazelnut vinaigrette
Rock Shrimp & Chorizo Pizza with escarole & toasted garlic
Rigatoni with Short Rib Sugo, homemade ricotta & lemon zest
Chile Chicken Wings with creamy cucumbers
Curried Duck Confit with mashed cauliflower & pear-raisin chutney
Wood Roasted Onion stuffed with ground lamb & apricots
Crispy Beef Cheeks with whipped celeriac, celery salad & chocolate reduction
Slow Roasted Pork Shoulder with Anson Mills grits, pickled onions, parsley sauce
Indian Style Braised Lamb Shank with perfumed basmati rice & braised greens

“When you put everything into something and your family and staff depends on you to make it work, it’s an incredible responsibility,” reflects Schwartz. “We have always cooked the food we want to eat and embraced the freedom in that even though it hasn’t been easy. We have so much to be thankful for, especially our guests who have stood by us for so long and believed in our passion for putting better product on the plate. I’ve always said the secret to good food is… good food. And that’s what Genuine is all about.”

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Subject to change. Prices listed are 1/2 off regular menu.

mgfd-new-afternoon-sections_bigIn addition to rolling out the all new Genuine Happy Hour, the restaurant’s afternoon menu will continue to be served from 3-5:30p.m., more robust than ever with two sandwiches, two pizzas and a variety of other vegetable, meat and fish dishes, as well as the full raw bar.

Michael’s Genuine has been the recipient of coveted superlatives over the years, including 10 Best New Restaurants from The New York Times, Best Restaurant and Best Chef Miami New Times, Trip Advisor’s Award of Excellence, Eater’s Top 38 Restaurants in America, Best Burgers in America The Daily Meal, and much more. The early success of the restaurant catapulted Chef Schwartz on the national stage garnering the attention of the James Beard Foundation who in 2010 awarded him Best Chef South. His cookbook, Michael’s Genuine Food: Down-to-Earth Cooking for People who Love to Eat (Clarkson Potter) was released in 2011, a volume meant to be on the kitchen counter not the shelf, full of recipes including his famous addictive snacks, favorite pizzas and colorful salads, and even the restaurant’s signature Whole Roasted Chicken – a love letter to the greatest hits from his menu to bring genuine cooking home.

Guests may reserve a table by calling 305.573.5550 or emailing reservations@michaelsgenuine.com. The classic dishes will be noted on the restaurant’s menus in bold and available a la carte during the throwback celebration from Thursday, March 9 to Monday, March 13. Join the anniversary online by sharing favorite dishes and memories on Instagram and tagging #MGFD10.  @michaelsgenuine will regram selections as part of the ongoing festivities. Michael’s Genuine is open seven days a week, with Lunch Monday through Saturday 11:30 a.m. to 3 p.m.; Afternoon Monday through Saturday 3 p.m. to 5:30 p.m.; Dinner Monday through Thursday 5:30 p.m. to 11 p.m., Friday & Saturday 5:30 p.m. to midnight, and Sunday 5:30 p.m. to 10 p.m.; and Brunch Sunday 11 a.m. to 3 p.m. Genuine Happy Hour is Monday through Friday, 4:30-7:30 p.m. featuring ½ off oysters, snacks, cocktails, wine and beer at the Bar and Bar Room. Visit the all new michaelsgenuine.com beginning Thursday, March 9 for more information and menus.

Genuine Grams | Share Your Favorite Memories & Dishes with #MGFD10

When we look back over the years, and all the menus, there are some things that just stand out as seminally Genuine.  Opening Michael’s Genuine® Pub in 2014 was a great exercise for us to define it. The rows of grilled chicken wings with creamy cucumbers cueing up with thick cut potato chips and pan fried onion dip during training were a clue.  Those dishes that had stuck with us over the years, they were what we wanted to share with a new audience. Then consider the sourcing, and the spontaneity that makes a kitchen an MGFD kitchen, all the important hands that touch the ingredients every step of the way until they land in yours.  And then there’s Chef.

Waxy and Michael at Harry's in 2012.

Waxy and Michael at the original Harry’s Pizzeria in the Miami Design District for his 2012 pop up.

Michael Schwartz is the consummate chef. He is calm, creative, funny and incredibly perceptive. He totally understands what his customers want to eat, and I imagine he probably really cooks the dishes he wants to eat. His style is eclectic, modern with a look back to wood oven cookery, wood grilling and exciting, rustic flavors. His eponymous Michael’s Genuine is exactly that, an homage to the great lexicon of recipes and culinary ideas that make Michael, well, Michael. 

Jonathan Waxman, James Beard Award-winning chef/owner Barbuto (NYC), Waxman’s (San Francisco), Adelle’s (Nashville), and Jam’s (NYC)

As we approach March 13, we’re asking friends and colleagues of Michael’s to share their feelings about what Genuine means to them, and we’re asking you to do the same by sharing your favorite genuine dishes of all time on Instagram and tagging #MGFD10. We will regram them on @michaelsgenuine. It’s all about sharing the love. As we archive dive here and pull some favorites from our opening menus to share at the restaurant in the coming weeks, do the same on your feed as we will on ours.

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Reminder we will be closed for dinner (open for lunch until 3pm!) at Michael’s Genuine® Food & Drink on Thursday, February 23 as we welcome Jonathan and Marc Vetri for a sold out dinner to celebrate 10 Genuine Years with Chef Michael. If you’re not attending this or another South Beach Wine & Food Festival festivity, our restaurants in the hood and outside it will be open including Harry’s Pizzeria (Miami Design District and Coconut Grove), Fi’lia by Michael Schwartz (Brickell), and Cypress Tavern (Miami Design District).  Ella Pop Café (Miami Design District) until 7pm.