[RECIPE] [VIDEO] Our Favorite Wingman Drums Up Sweet & Spicy Support for Young Musicians Unite at Michael’s Genuine

Diligently home-tested and now restaurant-ready, drummer and budding chef Harry Schwartz’s Sweet & Spicy Wood Oven Roasted Chicken Wings with cucumber crema is your post-Art Basel cure-all. Beginning tomorrow, we are supporting our favorite wingman as he raises funds for his partner non profit Young Musicians Unite with his favorite thing — wings!

From Monday, December 10 through Monday, December 17, find this special menu item at Lunch, Afternoon and Dinner with a portion of proceeds supporting this Miami-based non profit. Revitalizing music programs in South Florida’s underserved communities one school at a time, YMU gives students a voice through music thanks to leadership of its founder and band director Sammy Gonzalez. Partner bands like drummer Harry Schwartz’s Arrowhead take the time to play side by side shows with YMU’s students, raise funds through performances and even help with peer to peer mentoring in our after-school programs.  We are so excited. Especially because they taste amazing! Bravo to our favorite wingman. Get your hands on these drumsticks before they’re gone!

Bienvenidos Basel: Our Private Arty & Everyone’s Invited

At French Farms on November 20, with farmer Chris French, farmer Michael Borek and new MGFD chef de cuisine Jorge Olarte.

Meet Olarte as he explores The Redland and connects the dots with local farmers in our video field report, coming soon.

To be a restaurant when Art Basel comes to town is a curious thing that might need a little framing.  Miami Art Week is the jolt of season officially arriving in Miami, the one that whispered sweet nothings in November and now wants to put a ring on it and elope ASAP.  Shotgun wedding. We want to make art and make merry, and do, but it has to be at our game so everyone else can play theirs. It’s also the official arrival of a season of another sort — the growing and harvesting of the bulk of the coming year’s produce threading the Michael’s Genuine menu.  So it’s a time of extreme creativity and intensity inside and importantly outside the restaurant — to take the precious time you probably don’t have to learn what’s out there, connect with the farmers new and old growing the product and figure it all out while being slammed with the most traffic we’ll see in a week period all year.  Did I mention there’s a new chef leading the kitchen?

Your post-Basel Week cure-all: Harry Schwartz’s Sweet & Spicy Wings. Look for them at Michael’s Genuine beginning Monday, December 10.

A strategy is in order and everyone must be aligned, from operations to marketing.  This week, we must stay the course. We focus on our own little party taking shape, and take it to the breaking point, that place between humming like a well-oiled machine and everything going down in flames, crash and burn. Because that’s what we do as genuine hospitality people.  Every service is a party.  Playing the loom, weaving the experience just so, trying to minimize the snags so it we can achieve the impossible — making it seem effortless.  It’s the game we love, that we forever chase and we wouldn’t have any other way. This is the week it unfurls in marvelous display. Game on!

As we push ourselves to share what we do in new and immersive ways, look for more video documents of our process. We think they work a little harder to highlight our dynamic team and what drives our culture.  This week we have two on deck: our 2018/19 Homestead growing season report with chef de cuisine Jorge Olarte and Harry Schwartz dialing in his wings recipe at Michael’s Genuine Food & Drink.  Home-tested and now restaurant-ready, Sweet & Spicy Wood Oven Roasted Chicken Wings with cucumber yogurt dipping sauce is your post-Art Basel cure-all beginning Monday, December 10.  Proceeds go to Young Musicians Unite, and we can all rejoice in wings’ return to the menu with a personal twist, crafted by someone who is truly passionate about his favorite food. Maybe they’ll even stick around a little longer!  Videos will hit social media and the blog this week as you execute your strategy for navigating it. Don’t bite off more than you can chew. Or maybe, DO!

 

Break Cornbread with Chef Bradley Herron’s Menu at Harry’s First Rosé BBQ Night

Rosé BBQ Night_Menu

Tuesday’s menu by chef de cuisine Bradley Herron.

14867168290_f4e933381e_kA week from today it’ll be time to roll out the smoker again for Harry’s first Rosé BBQ Night, and we’re breaking out the rosé for the occasion.  And the menu ready for us to salivate over.

Harry’s Pizzeria is so excited to welcome back The Genuine Hospitality Group Executive Chef Bradley Herron,  this time to pop a rosé barbecue dinner at Michael’s neighborhood American pizzeria. This is the wine we like to drink; it always occupies a special place at the Schwartz table and summertime is no exception. Tickets are $79 and include it all — the stationed menu above, all you care to drink rosé and draught beer, tax and gratuity.  It all gets started Tuesday, August 23 at 6:30 p.m. at our location in the Miami Design District (3918 North Miami Avenue, Miami, 33127) and will be going until close that night.  Purchase tickets to join us HERE!

HP Rose BBQ Blast smoker header

Prep Rally! Back to School, After School Pizza Party at Harry’s Coconut Grove

HP Back to School Pizza Party

Pencils are sharpened, bookbags have been flared and first day outfits chosen, so it’s time to roll out spheres of pi and fire up the Gallus gallus domesticus!  Michael Schwartz’s neighborhood American pizzeria in Coconut Grove is ready for Back to School and taking its role as the neighborhood’s unofficial headquarters pretty seriously.  That’s right students and families… Giant polenta fry tower seriously!

Join us at 2996 McFarlane Road on Wednesday, August 24 from 3-6PM for Harry’s Pizzeria®’s Back to School, After School Pizza Party!  Kids of all ages can enjoy a specially-priced menu of Harry’s favorites — Meatballs in Sauce, Wood Oven Chicken Wings and Margherita Pizza — for $19 to share, excluding tax and gratuity. The fun is coming out of the kitchen with Giant Polenta Fry Towers for $12 each, available as an a la carte special.  Bend the rules or see how long you can play before succumbing to the crispy morsels! Seating is first come, first served for pizza party guests arriving any time from 3-6PM (which also coincides with the restaurant’s Happy Hour, Adults!)  Harry’s full regular menu will also be available.  Questions?  Cheer squad feedback?  Call the restaurant at 786.655.0121.

[Recipe] Winging It the Harry’s Way

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Winging it with wet wipes. The only way!

Are you ready for some… wings?  In addition to pizza, no other food quite makes the coffee table cut on game night like chicken wings.  Wings are synonymous with sports, and everyone has a preferred rendition, from buffalo to teriyaki and all the heat levels in between.

Harry’s Pizzeria® began offering its own take on chicken wings as a special during the 2014 NBA Finals.  When a game was on TV, the wood oven was calling the shots as agrodolce sauce hit the sizzle plate announcing to the entire dining room that it was wing time.  The tickets flew in.  They were an instant hit and quickly returned for football season later that year.  Now printed on the menu, they’re a part of the Harry’s experience and one we can look forward to on every visit.  Agrodolce is Italian for sour (agro) and sweet (dolce),  a reduction of vinegar and sugar that is sticky, sweet and tangy — perfect wing material.

imageStep up to our new mobile oven this Sunday as our casual neighborhood joint hits the road for the first time at the Broken Shaker.  Michael made the money call that Wood Oven Roasted Agrodolce Wings with Rosemary Crema were coming along for the ride, in addition to a menu of three pizzas sold by the pie.  Wingman chef de cuisine Daniel Ramirez shares the recipe here.  Nothing quite roasts like a 800 degree wood fire, but this recipe is adapted for your home oven both in cooking time and temperature, so you can contend with the pros.

Shaker, Rattle & Roll: Harry’s Mobile Wood Oven at the Broken Shaker
2PM until Sundown
Sunday September 20 

Freehand Miami
2727 Indian Creek Drive
Click here for information

Oven-Roasted Agrodolce Chicken Wings with Rosemary Crema

Serves 8

1/4 cup hot sauce
1/2 cup honey
1/2 cup red wine vinegar
2 tablespoons grape seed oil
1/2 tablespoon ground fennel seed
1 1/2 cups mayonnaise
2 teaspoons lemon juice
2 teaspoons finely chopped rosemary
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup buttermilk
48 chicken wings
2 tablespoons kosher salt
2 tablespoons olive oil

Pre-heat oven to 450 degrees F.

Make the agrodolce sauce by combining hot sauce, honey, red wine vinegar, grape seed oil, and ground fennel in a blender, processing until smooth and incorporated.  Store in an airtight container.   Now make your rosemary crema, whisking mayonnaise, lemon juice, rosemary, garlic, onion, salt, pepper, and buttermilk in a large bowl. If you have an immersion blender that would work too.  Toss the wings in salt and olive oil, and spread out in one layer onto two baking sheets and put them in a oven until golden and sizzling, about 30 minutes.  Half way through, give them a good shake and stir with a large metal spoon taking care not to let too much heat escape the oven.  When they’re done, take them out of the oven and turn it to broil.  Toss the wings right on the sheets with your desired amount of agrodolce sauce, about 1 cup per tray. Place them back in the oven until they are nice and roasted, taking care to watch them develop a little char on the skin, but not too much, about 5 more minutes. Toss them with the remaining sauce and a pinch of salt and enjoy with rosemary crema to dip on the side!  It keeps for about a week stored in an air tight container in the refrigerator… If there is any left!