Never enough reasons to Spritz.
Guest chefs – in this case Marc Vetri – add a little something extra to what we do. Here, Cacio e Pepe pizza.
Pulling out all the special snacks to make getting a meal going (Vetri’s Salsicia calzone from the Mastering Pizza dinner on October 1)
Florence and Schwartz Food truck racin’ together in Miami in 2011.
Even the most typical of dinner services at our restaurants can feel like a party. The energy of the environment and surprises from any number of variables affect a dining experience — something as simple as a new bottle of Riesling on the list or the arrival stone crabs to the raw bar — are what keep us in this business and you coming back for more. When we can collaborate with people inside and outside our organization that make it extra special, that’s cause for extraordinary celebration. Here are three such opportunities! As Michael heads to #NYCWFF this weekend to cook with Dan Kluger, get a jump start on the action coming to a genuine restaurant near you. Tickets are a click away below, until they’re not!
Florence in the genuine house.
MICHAEL’S GENUINE® FOOD & DRINK – South Beach Wine & Food Festival presents Dinner Hosted by Tyler Florence and Michael Schwartz – Thursday, February 21, 7-10PM [TICKETS HERE]
The South Florida favorite known for putting Miami’s fashionable Design District neighborhood on the culinary map lights up with the force behind successful California restaurants Wayfare Tavern, El Paseo and Tyler Florence Rotisserie & Wine. He may be a fan-favorite Food Network personality known for the hit series The Great Food Truck Race and cookbook author but we know Tyler as a Chef first — and one who cooks pretty much the ultimate of everything. We can’t wait to see what this collab produces, an East and West Coast explosion of flavor accompanied by wines from the Southern Glazer’s Wine & Spirits portfolio.
AMARA AT PARAISO –South Beach Wine & Food Festival presents Dinner Hosted by Greg & Gabrielle Denton and Michael Schwartz -Friday, February 22, 7-10PM [SOLD OUT]
It’s no surprise that South Florida favorite Chef Michael Schwartz’s new Amara at Paraiso in Edgewater is the most buzzed about new waterfront restaurant in town. This James Beard Award-winning chef has created an oasis that embraces the dynamic energy of the Magic City and serves up bold Latin American flavors that pay homage to the city’s diverse culture. He’s joined by the James Beard Award-winning husband and wife chef duo Greg and Gabrielle Denton, the grilling cookbook authors and force behind the much buzzed about Argentinean grill Ox and newly opened Bistro Agnes in Portland, OR. Enjoy this cross-country melding of flavors, accompanied by perfectly paired wines from the Southern Glazer’s Wine & Spirits portfolio, in the heart of downtown Miami.
GENUINE PIZZA – Pizza-Making Class & Dinner (Aventura Mall) – Thursday, October 25, 7-9PM [TICKETS HERE]
A fun night out with the family is about more than just gathering around the table. Get your hands doughy and eat your pizza too! Everyone’s happy on third Thursdays, when Chef Michael Schwartz’s casual pizza restaurant holds a monthly pizza-making experience to teach you how to shape perfect pies with a meal along the way. Hosted by pizza trainer Blair Anderson at our Aventura Mall location, bring the kids, friends, a date, you name it — we have the fun covered. Make your own pizzas, with toppings just the way you want them with a Pizza Kit to take home to make it easy to practice what you learned in your kitchen. $29 includes 4 Courses, Assorted Snacks — Salads — Make-Your-Own Pizza — Panna Cotta and a take-home pizza making kit with recipe and ingredients. Tax & gratuity not included. Wine, beer, sangria and full beverage menu available for purchase on consumption.
We just can’t get enough and apparently neither can you! Michael is making the rounds – the pizza rounds – to host cooking classes with dinner included at The Genuine Hospitality Group restaurants. Snag your spot before he runs out of gas!
Next up is our honest Italian spot for feel-good food — Fi’lia by Michael Schwartz at SLS Brickell in the heart of Downtown Miami. Whether after work with friends or for date night, this three course interactive meal experience including pizza-making session with Chef hits the spot. Tickets are now live here for his dinner and class on Thursday, August 23 at 6:30PM. Enjoy the following menu and be a part of the show with a spread of toppings to choose from for $105 all inclusive. Learn to form and shape your own pizza — and only share if you feel like it! No matter how you slice it, a night in good company and fun is ahead.
Pizza Making Activity Menu | served family-style
PASSED SNACKS bruschetta – eggplant spread – chickpea fritters
SALAD signature tableside caesar served with garlic croutons, anchovy and parmigiano
PIZZA make your own with assorted toppings
DESSERT chef’s choice, served individually
LIBATIONS welcome cocktail, sangria and beer
Summer is just the time to learn something new, or polish your skills doing what you already love! All you need is a little motivation in the form of a great instructor — James Beard Award-winning chef Michael Schwartz!
For the first time, Miami’s beloved chef known best for his straightforward, delicious food at flagship restaurant Michael’s Genuine Food & Drink, teaches a series of cooking classes, including Pizza (June 14), Pasta (July 12), and Empanadas (August 9).
$125 per person, per event includes it all — each cooking class brings a three course meal, signature cocktail, wine & beer, take home gift and chef! Max 26 people per event. Pizza is already sold out but you can snag your tickets to Pasta and Empanadas at these respective links. The summer school is hosted at ella pop, the chef’s light and airy café in the Miami Design District’s Palm Court, from 7-10pm after regular business hours (140 NE 39th Street, Miami, FL 33137).
The new summer series is brought to us by the amazing folks at Michael Schwartz Events. Our catering and private party division puts on special events like this, as well as a host of other offerings for your upcoming gathering large or small. For more information, menus and to request a quote for everything under the sun from weddings to birthday parties, visit michaelschwartzevents.com.
Just try to keep up… Chef! Whether for a creative night out with friends or corporate team-building, this intimate pasta-making evening with Michael provides all the tools to learn how to mix, form and shape your way to pasta perfection. It’s all about learning the basics and taking them with you into your home. And maybe the student showing the teacher a thing or two?!
Hosted after hours at Ella Pop Café in the Miami Design District, the twinkle light atmosphere of Palm Court sets the tone for a fun-filled evening of good food with the host with the most himself. We had fun watching the class go down a couple of weeks ago, with plenty of glasses to go around courtesy beverage manager Amanda Fraga. Each experience includes cocktails, hors d’oeuvres and a three course meal prepared by the chefs of Michael Schwartz Events when the interactive session is complete. Book it by emailing Director of Special Events Lindsay Guidos today!
Meat notes of the aged kind.
Update: Great class from Thomas, we hear. Sad to have missed it, but at least we have photos of what went down courtesy Beth!
On the eve of Thomas’ first in a series of Genuine Cooking Classes at Bon Vivant’s beautiful new store in Camana Bay, I get this photo in my inbox from Beth — a gorgeous, housemade and ready-to-eat prosciutto that our executive chef in Grand Cayman made. I had noticed two hams dangling in a corner of his walk-in on our last trip down for Slow Food Day. Apparently it eats like a fresher, moister prosciutto. Not quite as dry or developed in flavor, but quite good for a first try in the Cayman Islands. Salty at first but the pork flavor definitely comes through. It’s making its way to the table now on Thomas’ gnocchi (which are themselves said to contain magical powers,) and he’s thinking about pairing them with Donna’s eggs, possibly poached with the sliced ham and a ham double cream.
We hear the ladies love Thomas' gnocchi.
“I started with about 2, 5-pound legs. They roughly weigh about 4 pounds each now,” Thomas explained over email after service last night. “This one happens to be from Paul Bodden. Such an excellent product, you cannot go wrong. When i started it, I just thought about 6 months, but 8 months passed, and I said, ‘hey why not let it stay for a year.’ I began it exactly at taste of Cayman.”
This was his first time making a prosciutto, and knowing Thomas’ love of a good experiment, he just went for it having “only” seen, eaten, and read about it. If ever there was an experiment, Thomas is conducting one in more calculated a way than he will admit to. Methodically, but never to without a free spirit. Continue reading