GENUINE PIZZA: Better Pizza at Home Cookbook Tour Announcement!

The GENUINE PIZZA: BETTER PIZZA AT HOME book tour is on!  In anticipation of Michael’s new cookbook release on Tuesday, May 14 we’re unveiling fresh new content including event dates, recipe demo videos, special giveaways from our partners like Lynx Grills and more at cookbook hub michaelsgenuine.com/cookbook.  Event tickets will go up on a rolling basis — the first of which is now live for our biggest blowout yet at HQ!  

Tuesday, May 14, Michael’s Genuine Miami and chef de cuisine Dillion Wolff host Michael for a Genuine Pizza Garden Party release day celebration where it all began! Click here for tickets and join us as the new cookbook takes over the restaurant inside and out on our patio for a stationed event with plenty of pizza and awesome things to go with it.  With a menu taken from the pages of his new book, each $100 ticket includes assorted passed snacks, 6 pizzas, a selection of composed salads, cocktails, wine and beer all night long, a signed copy to take home, tax and gratuity!

The wood oven has always been a focal point of the open kitchen at Michael’s Genuine, and it’s no surprise pizza has found a special place in our hearth getting cozy with whole fish and fresh vegetables. Michael’s love for a genuine pie spawned a bunch of warm and welcoming joints where it’s the star, too — Harry’s Pizzeria. Now, the home cook can make and eat better pizza at home, getting comfortable creating balanced, delicious meals centered around everyone’s favorite food.  Let’s celebrate!

Chefs Schwartz & Sawyer Pop a Cookbook Classics Dinner at Cleveland’s The Greenhouse Tavern

Falafel with tahini sauce & pickled red onions

We’re getting cozy up north!   After so much fun keeping our grills hot and bodies warm in Shaker Heights at Van Aken District’s December Chill & Toast holiday block party, Michael is heading downtown to pop a cookbook dinner with CLE’s host with the most — Chef Jonathan Sawyer!

Thursday, February 28 at 6:30 p.m., The Greenhouse Tavern throws it back welcoming the James Beard Award winning chef duo to cook from the delicious canon of classics that put them on the culinary map.  As always, expect some surprises from an evening with these two!  Tickets are now live here.

The Greenhouse lunch spread on our December visit.

In anticipation of their Cleveland restaurant openings, there’s no better way to get reacquainted with old standbys and meet some new favorites.  Seating is communal and first come, first served.  $100 tickets include the 3-course family-style menu and beverage below (subject to change), a cookbook to take home, and tax and gratuity.  Follow along as we share some of our crowd favorites leading up to the event at #MGFDCLE, some of which are bound for our opening menu in April!  Eat, drink, make friends and be merry.  And see you soon!

Welcome 

Bulletproof Manhattan
Beer Cocktail

Passed

Pan Fried Onion Dip with thick cut potato chips
Falafel tahini sauce & pickled red onion
Schwartz

Bessiere Omelette with house made semolina toast, local cheese & fine herbs
Crispy Confit of Chicken Wings with garlic, black garlic, roasted jalapeño, vinegar & apple
Sawyer

First

Tuna Conserva Salad with marinated vegetables, Rancho Gordo flageolet, red wine vinegar
Schwartz

Artichoke Boullibaise with leeks, dryed provencal olives, market fish, fennel & Absinthe
Sawyer

Second

Slow Roasted & Grilled Short Rib with cipollini onion, cress, romesco, smoked almonds
Schwartz

Wild Ohio Venison with salsa verde, spiced red wine, potato tarte & kale
Sawyer

Third

Chocolate Custard with candied orange rind, hazelnuts, crema
Schwartz

Apple Hay Ride with custard cake, ice cream, toasted pumpkin seeds & ohio apple brandy
Sawyer

To Drink
One white wine, one red wine and one beer
Poured all night long!

Take Home Gift!
A (one) signed (personalized on-site!) copy of the chef’s cookbook of your choice:

Michael’s Genuine Food: Down-to-Earth Cooking for People Who Love to Eat by Michael Schwartz

House of Vinegar: The Power of Sour, with Recipes by Jonathon Sawyer

Never out of style – Chef’s Slow Roasted Short RIb!

Your Monday Motivation — Marc Vetri’s Mastering Pizza Cookbook Dinner Menu!

One week from today, Michael’s Genuine welcomes Chef Marc Vetri for a dinner celebrating the recipes from his just-released Mastering Pizza cookbook — with a side of Porchetta.  Now that’s a capital P!  The menu is set, and we are excited to share it for the first time today.  Click here to join Michael and the team at the OG on October 1 at 7pm for a night in good company enjoying the labor of love that making a cookbook the thoughtful way is. It just tastes better when it’s done right.

Passed
Salsiccia Calzone with fennel sausage, mozzarella, and tomato sauce
Zucchine Pizza with shaved zucchini, stracciatella, and mint
Cacio e Pepe Pizza with pecorino and black pepper
Anchovy Pecorino al Taglio

First
Italian Caesar with escarole, bagna cauda, parmigiana, egg, anchovy
Wood Roasted Calabaza Salad with arugula, pecorino, walnuts fried sage, brown butter vinaigrette

Main
Slow Roasted Porchetta
Wood Roasted Marble Potatoes with fennel and lemon
Wood Roasted Cauliflower with pine nuts and plumped currants

Dessert
Nutella stuffed pizza

Salsiccia Pizza

Mastering Pizza Cookbook Dinner Includes:
Reception with a welcome cocktail and passed bites
Sit down 3 course (including dessert) family style dinner
Free flowing red, white, rose and beer all night long
Signed book
Tax and gratuity
$150 per person

Pizza remains America’s favorite food, but one that many people hesitate to make at home. In Mastering Pizza, the award-winning Philly-based chef tackles the topic with his trademark precision, making perfect pizza available to anyone. The recipes gleaned from years spent researching recipes in Italy and perfecting them in America have a variety of base doughs of different hydration levels, which allow home cooks to achieve the same results with a regular kitchen oven as they would with a professional pizza oven. The book covers popular standards like Margherita and Carbonara while also featuring unexpected toppings such as mussels and truffles and even a dessert pizza made with Nutella. With transporting imagery from Italy and hardworking step-by-step photos to demystify the process, Mastering Pizza will help you make pizza as delicious as you find in Italy.

Marc’s photoshoot living room takeover is reminiscent of Michael’s experience for Genuine Pizza in May. We learned a lot from the process!

On Your Marc… Mastering Pizza Cookbook Dinner at Michael’s Genuine

Get set to spread the love.  The pizza kind.  We are tickled to again welcome into our kitchen the one and only Chef Marc Vetri — this time to celebrate our favorite food.  Everyone’s favorite food.  Pizza!  You can’t go back to any old pie once you’ve tasted an extraordinary one — and we’ve got plenty on October 1!  For one seating and one night only beginning at 7PM, Michael hosts his friend and the founder of Philadelphia’s Vetri Family of Restaurants for the Mastering Pizza Cookbook dinner featuring a handful of the recipes he has perfected to create artisanal pies at home. The last time we cooked together in Miami was February 22, 2012 at Harry’s original location in the Miami Design District. It’s been way too long, and we’re ready to make it up to you… and ourselves!  Tickets are live today HERE!

Mastering Pizza Dinner Includes reception with a welcome cocktail and passed bites, sit down 3-course (including dessert) family style dinner, free flowing red, white and rosé wine — as well as beer — all night long, a signed book, and tax and gratuity for $150 per person.

Pizza remains America’s favorite food, but one that many people hesitate to make at home. In Mastering Pizza, the award-winning Philly-based chef tackles the topic with his trademark precision, making perfect pizza available to anyone. The recipes gleaned from years spent researching recipes in Italy and perfecting them in America have a variety of base doughs of different hydration levels, which allow home cooks to achieve the same results with a regular kitchen oven as they would with a professional pizza oven. The book covers popular standards like Margherita and Carbonara while also featuring unexpected toppings such as mussels and truffles and even a dessert pizza made with Nutella. With transporting imagery from Italy and hardworking step-by-step photos to demystify the process, Mastering Pizza will help you make pizza as delicious as you find in Italy.

“Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone” isn’t the chef’s first cookbook; the man behind the eponymous Vetri Cucina first published a collection recipes in 2008 with “Il Viaggio Di Vetri: A Culinary Journey,” detailing his culinary roots of when he began learning the craft in Bergamo, Italy, and the path that led him to the opening of Vetri.

Philly boys together and victorious in Minnesota this last Super Sunday.

His other books, 2011’s “Rustic Italian Food”– for which we hosted a dinner at Harry’s Pizzeria’s chef pop up series — and 2015’s “Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto,” likewise infuse stories from Vetri’s time in Italy alongside his recipes. With his latest work, Vetri shifts focus to the food customers may be more accustomed to if they’ve ever visited the area’s several Pizzeria Vetri locations, notably more casual (and affordable) than Vetri Cucina. The release date coincides with the five-year anniversary of the first Pizzeria Vetri location.

Michael’s forthcoming pizza cookbook, Genuine Pizza: Better Pizza at Home, releases in May of next year.  And an invitation to Pizzeria Vetri to launch it. It’s only right in the city of brotherly love, don’t you think, Marc?!  We can’t wait!

Frank Goodness for Meatloaf

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And on every shelf.

“Let’s say you fall in love with a vegetarian,” it begins.  When it comes to Michael Schwartz, a no more fitting recipe introduction could be conceived for a meatloaf book if you ask Frank Bruni.  The request came in something like this, in spring of ’15.

I write with what I hope is a small and not-too-bothersome request and maybe even falls into the realm of fun invitation. I’m wondering if you have a meatloaf recipe of your own… that you’d be willing to add to the book. It could be red meat, poultry, a fish loaf, even a meatLESS loaf. If it’s from you, it’s a triumph.

Thus began the journey of the Kasha Loaf now on pages 167-171, nuzzled between Zucchini and Borlotti, with words of encouragement spun so convincingly success is inevitable, the silver tongue few others than Mr. Bruni can conjure.  And there is so much more prose to charm on these pages thanks to what mutual feelings on the subject inspired with collaborator, friend and New York Times colleague Jennifer Steinhauer.  Their love letter to an iconic dish close to their hearts, A Meatloaf in Every Oven, is now out as of February 7 in hard cover (Grand Central Life & Style/Hachette), a comfortable clutch-able ode to this familiar comfort food with illustrations by Marilyn Pollack Naron that say, “It’s ok, you can do this. It’s going to be fun, and you’ll learn something Mom would want you to know while you’re at it.”  We are salivating to fan the pages like a globe and point.  Enjoy where Michael landed below and snatch your copy ASAP from your neighborhood bookseller.  We called Books & Books in Coral Gables this morning, and they have a couple in stock. Perfect.

Kasha Loaf

Testing in Michael’s home kitchen a couple of years ago, now realized for your own.

Michael Schwartz’s Kasha Loaf with Caramelized Onion Gravy

Serves 8

1 ½ cup kasha (coarse granulation)
4 large eggs
3 cups vegetable stock
3 tablespoons butter
1 teaspoon sea salt
¼ teaspoon fresh cracked black pepper
3 tablespoons extra virgin olive oil
3 tablespoons butter
4 cups minced white onions
½ teaspoon sea salt
½ teaspoon freshly cracked black pepper
1 pound cremini mushrooms, washed, stems removed and pulsed 10x in food processor
4 cloves of garlic, minced
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1 pound spinach, blanched, cooled, squeezed and finely chopped (you may substitute frozen, well squeezed)
3/4 cup ricotta
3/4 cup grated Parmesan cheese
sea salt and freshly cracked black pepper to taste
Caramelized Onion Gravy (recipe below)

1. Preheat the oven to 375 degrees Fahrenheit
2. To make the kasha, start by adding the vegetable stock, butter, salt and pepper to a pot and bring it to a boil. As the liquid is heating, lightly beat one of the eggs and add to the kasha in a medium sized bowl, stirring to coat the kernels. In a large skillet over high heat, toast the egg-coated kasha, stirring often for 2-3 minutes. Pour into the boiling stock and reduce flame to low. Stir kasha and cover. Cook for 8 – 10 minutes until all the liquid is absorbed and the kasha is tender. Let sit for 10 minutes covered, then transfer to a large mixing bowl and set aside to cool.
3. To make the loaf, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the onions and season with salt and pepper. Cook, stirring occasionally, until the onions are a deep golden brown and caramelized, roughly 20 minutes.
4. Add the mushrooms and garlic to the onions and sauté for 5 – 7 minutes, stirring regularly. Add tomato paste, thyme, Worcestershire and soy sauce and simmer for 2 – 3 minutes. Remove from heat. When the mixture has slightly cooled, add to the kasha along with spinach, ricotta and Parmesan. Lightly beat the three remaining eggs and add to the bowl. Mix thoroughly and adjust for seasoning.
5. Turn into a non stick loaf pan and pack down using a spatula and by lightly tapping the pan on the table. Bake for 1 hour, until the loaf is brown on top and the edges start to pull away from the pan. Let cool in the pan on a cooling rack for 10-15 minutes before turning out. Slice and serve with Caramelized Onion Gravy and a bitter greens salad

Caramelized Onion Gravy
makes 3 cups

2 tablespoons olive oil
2 tablespoons butter
3 cups minced onion
½ teaspoon Kosher salt
½ teaspoon freshly-cracked black pepper
2 tablespoons all-purpose flour
2 cups vegetable stock

1. Place a large skillet over medium heat and add the oil and butter.
2. When the butter has melted, add the onion and season with salt and pepper. Cook, stirring occasionally, until the onions are a deep golden brown and caramelized, roughly 20 minutes. Add flour and stir for 1 minute. Add the stock and simmer for 2 – 3 minutes.
3. Purée the mixture and season to taste.