When in Tasting Rome | Food Historian Katie Parla Pops a Cookbook Dinner at Harry’s Pizzeria

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Michael was in Philadelphia on a quick business trip this past spring and found us a pop up.  As La Dolce Vita would have it, one actually ran into him!  Katie Parla happened to be in town on her book tour making the requisite Vetri Family stop where Chef was catching up with Marc, Jeff and his team.  A few bowls of pasta at Amis Trattoria later, Katie is bringing some serious Roman game to Harry’s — we are so happy she found room in her crazy schedule to add a visit to Miami in November!

Following an esteemed list of nearly 40 guest chefs over the past five years, including Gabrielle Hamilton, Jonathan Waxman, Marc Vetri, and Mike Solomonov, Michael Schwartz welcomes Rome-based writer Katie Parla to his Neighborhood American Pizzeria in the Miami Design District on November 16 at 7 pm for Tasting Rome Pizzeria!

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Nduja in Carozza – crispy, delicious fresh sausage snacks!

A family-style menu will highlight Katie’s Rome and its historic and unique cuisine featuring recipes from Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City (Clarkson Potter/2016). A signed copy of Tasting Rome, family-style dinner including welcome cocktail, passed snacks and four courses including dessert and four wines for the night are included in the ticket price with tax and gratuity.

Katie, a New Jersey native, moved to Rome in 2003 in pursuit of a sommelier certificate and a masters degree in Italian gastronomic culture. Katie has written about restaurants, drinks, and food culture for more than a decade, and her travel writing, food criticism, and recipes have appeared in the New York Times, Saveur, Food & Wine, and Australian Gourmet Traveller. She is the author or National Geographic’s Walking Rome, two mobile dining apps, and the Saveur-nominated food and travel blog KatieParla.com/blog.

Caio e Pepe

As classic as it gets: Cacio e Pepe

She has appeared as a Rome expert on the History Channel, Travel Channel, Viceland, and the university lecture circuit.

Seating for Tasting Rome Pizzeria is first come, first served. Making new friends is encouraged and easy during this family-style dinner when you’ve got a welcome cocktail in hand, wines and Harry’s tap beers flowing freely!   Stay tuned for the menu and click here to join us!

Lick Your Ribs: Chef Justin Smillie’s Slow Fires Cookbook Dinner Menu is Here!

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Chef Justin Smillie is coming to town, and he’s making a stop with Michael Schwartz first! Before the restaurant he opened in NYC with Steven Starr, Upland (named after his hometown in California) opens in Miami Beach’s South of Fifth neighborhood later this fall, we will welcome him for a cookbook dinner and preview of the deliciousness to come. Join us Tuesday, October 25 at 7pm for Slow Fires at Cypress Tavern. We are thrilled to release the menu today, with some of the dishes now pictured here.

Lamb Ribs

Lamb Ribs

Cookbook Dinner & Taste of Upland Miami
Slow Fires: Mastering New Ways to Braise, Roast & Grill

WELCOME COCKTAIL & CANAPES

Bill Pay Buck – vodka, aperol, ginger, lime
Kaffir Lime Octopus with blistered shishitos
Grilled Sausage charred escarole, spicy brown butter-hazelnut vinaigrette
Veal Meatballs with gingered buttermilk, corn two ways
Crispy Lamb Ribs

ONE
Riviera Salad with oil cured tuna, tomato vinaigrette

TWO
Grilled Quail
 with broccolini, coal-roasted garlic
Clams with avocado-chile butter

THREE
Peppercorn-Crusted Short Ribs
celery, castelvetrano olive, horseradish, walnut
wood grilled hen of the woods mushrooms

FOUR
Chocolate Budino with orange caramel, toasted brioche

Tickets available for purchase exclusively through this link in advance include it all: passed canapes, welcome cocktail and four plated courses each including wine pairings (stay tuned for those!), with a signed cookbook and tax and gratuity.

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Drawing on his rural youth — the rustic elements of the outdoors including regular camping trips, foraging for wild ingredients, and fly-fishing — for inspiration, Smillie worked his way through some pretty incredible kitchens to get where he is today, making his own mark. From Jean-Georges Vongerichten’s Mercer Kitchen to Danny Meyer’s Gramercy Tavern and Jonathan Waxman’s Washington Park and Barbuto, Smillie fell in love with the bold flavors and rustic techniques showcased in the restaurant, and this philosophy would stick with him. We too got bitten by the Smillie bug after many memorable meals at Il Buco Alimentari e Vineria, where he earned three stars from The New York Times.

In November 2015, he released his first cookbook, Slow Fires: Mastering New Ways to Braise, Roast, and Grill, exploring fundamental techniques of braising, roasting, and grilling, so you can learn the rules to break them.

 

Chef Pops a Fi’lia-Inspired Dinner at Harry’s Pizzeria on July 26

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Chef sharing what he and Mr. Larkee conceived for Fi’lia bread service at Cypress Tavern’s pre-shift last night — snipped fresh oregano, extra virgin olive oil and grilled, thick slices of crusty, pillowy ciabatta engineered by Tomas of Trueloaf to sop it all up.  Shears down, Nicole noted!

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Spit roasted lamb and creamer potatoes roasting in its drippings.

Our first Taste of Brickell has wrapped at Cypress Tavern, on the heels of last week’s announcement with sbe.  It was a lively, delicious evening and great example of our teams coming together to support Chef and deliver seamless genuine hospitality.  It’s all a part of the process as the restaurant’s future home goes under construction and ideas translate to reality.  So we’re not stopping there.  Get ready because the Fi’lia party is moving to Harry’s!

Tickets are now live HERE for Michael’s Fi’lia Pop-Up Dinner at Harry’s Pizzeria at 3918 North Miami Avenue in Miami’s Design District!  Tuesday July 26, your neighborhood American pizzeria welcomes Chef to pop an all new family-style menu for the evening based on what he’s been cooking and eating to prepare for his first Italian concept.  Fi’lia opens at SLS Brickell when the hotel debuts this fall.  A special perk for event guests? Tickets include a priority reservation at the forthcoming restaurant and a bottle of chef-selected wine for the table!

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In typical Harry’s pop up fashion, the meal will unfold family-style at 7PM with a refreshingly uncomplicated welcome cocktail and four passed snacks, followed by four courses and four wines served all night long!  Like the Cypress event, expect some approachable Italian varietals that pair great with Chef’s straightforward food.  Tickets are exclusively sold through harryspizzeria.com/filia and are all inclusive (no check is dropped at the event) and all sales are final.  Get clicking before they’re gone!

 

Dog Days of Sbraga | The Fat Ham Pizzeria Menu

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Dog Days, on the porch at Kevin Sbraga’s Fat Ham, and quenching your thirst in Miami at Fat Ham Pizzeria

One tall drink of water just hits the spot in the dog days of summer…  We prefer ours ice cold and spiked with American whiskey. That’s your welcome cocktail at Fat Ham Pizzeria, coming to Harry’s Pizzeria on May 17, and we have the menu for you as Philadelphia chef Kevin Sbraga prepares to brings his “Southern Charm” to Miami for one night only at Michael’s Neighborhood American Pizzeria in the Design District.

We took a walk down memory lane to relive the entertaining and delicious evening that was May 22, 2012 when Kevin visited for the first time to pop a menu from Sbraga, his modern American flagship (which opened in September of 2011, just like the original Harry’s!)  I think we are in for a real treat and some fun.  He is busy being a TV chef, as an upcoming judge on FOX’s MasterChef: Season 7, but don’t let that fool you.  Kevin likes to set high bars and is seasoned at breaking them.  Welcome back, sir.  Tickets are here and flying fat … er…. FAST.  See below for the menu, live today!

WELCOME
Dog Days – Bourbon, Aperol, honey, lemon, mint, salt

PASSED
Pulled Pork Sliders
Pimento Cheese Pizza
Boiled Peanut Hummus Toast
Devilled Eggs

FIRST
Mustard Greens Salad – Benne Seeds, Peanuts, Hot Vinegar Dressing
Wood Roasted Beets – Lemon Fennel Dressing, Pickled Beets

SECOND
Shrimp & Grits – Country Ham, Scallion, Peanuts
Dirty Fried Rice – Andouille Sausage, Soffrito

THIRD
Hot Chicken – Brioche, Buttermilk Ranch, Dill Pickles
Collard Greens – Smoked Turkey, Potlikker
Baked Macaroni & Cheese – Smoked Cracker Crumbs

DESSERT
Peanut Butter Banana Pudding

Seating is first come, first served for this family-style meal at Michael’s neighborhood American pizzeria. Making new friends is encouraged and easy when attendees have a welcome cocktail in hand with four passed snacks, four courses, and four free-flowing wines for the evening selected by The Genuine Hospitality Group beverage manager Amanda Fraga to play well throughout the menu. Each guest will take home a bottle of Kevin’s hot sauce, too. All that and tax and gratuity are included in the ticket price of $150, sold exclusively at harryspizzeria.com/fathampizzeria.

Floyd’s Feel Good Food | Here’s the Flavorwalla Pizzeria Menu!

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One week from tomorrow, April 12, Flavorwalla Pizzeria takes over Harry’s Pizzeria in the Design District with the menu below of dishes from his cookbook, officially releasing tomorrow nationwide.  Of the recipe for Dad’s Pea Soup (pages 104-106 and one of our passed items,) Floyd reflects:

Like every man of his age I knew when I was growing up, my father rarely set foot in the kitchen and he certainly never cooked.  But he loved to shell peas. He would set up at the table on Saturday afternoon with a beer and a bushel of peas and get to work. This shelling was the only ‘cooking’ he ever did, which I guess explains why none of us listened to him when week after week he repeated his counsel to my mother that she should get the cook to make a stock out of the shells.  Anyone within an earshot would roll their eyes and go back to what they were doing, pretty certain that he had no idea what he was talking about.

Floyd recalls that at some point he took Dad’s advice and found out that if the peas are really fresh, the shells impart a wonderful, subtle flavor to vegetable stocks especially.  Instead of ending up in the trash, the shells have found their rightful place simmering in the stockpot both at home and in the restaurant.  It’s these special details, family stories woven into every dish, that bring meaning and familiarity to this personal book beyond the bold, exotic flavors in every recipe.

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Dad’s Pea Soup

“Good food and good cooking are about more than how food tastes or looks on a plate; they are about how good the food makes the person cooking it and the person eating it feel,” Floyd says.  In that case with this book, and this dinner, we are in for a treat.  Get ready to feel good, people!

Welcome Cocktail
Barkha’s Mango-Pomegranate

Passed
Ossobuco braised with warming spices
Bombay ground lamb kebabs
Dad’s Pea soup
Indian-inspired pizza on the fly a la Floyd

First
Shrimp Curry with Cauliflower
Eggs Poached in Tomato Curry
Beryl’s Sunday Lunch Basmati Rice

Second
Pork Neck with onions, garlic, and kokum (purplish indian spice from a fruit in the mangosteen family!)
Peter’s Orange and Mustard Grilled Chicken with chickpeas

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Lamb Stew with yogurt and coconut
Grilled Cauliflower with candied ginger and pine nuts
Yellow Lentil Dal
Steel-Cut Oat Risotto with kale purée

Dessert
Vanilla Bean Kulfi with citrus in rose water syrup

Seating is first come, first served for this family-style meal at our neighborhood American pizzeria. Making new friends is encouraged and easy when you’ve got a welcome cocktail in hand with four passed snacks, four courses, and four free-flowing wines for the evening selected to play well throughout the menu. You get a gift to take home, a personally signed copy FLOYD CARDOZ: FLAVORWALLA: Big Flavor. Bold Spices. A New Way to Cook the Foods You Love (Artisan Books, April 5, 2016!!!) All that and tax and gratuity are included in the ticket price of $150, sold exclusively through harryspizzeria.com/flavorwallapizzeria.  All sales are final.