Upping Our Events Game for the Summer Return of OMG! Dinner & a Movie

When the timing is just right, it’s everything. With our catering and private parties business rocking out new and tasty ways to enjoy the best of what our chefs are capable of, we are reengaging with old friends at O Cinema for a summer of food and film brought to you by Michael Schwartz Events!

OMG! DINNER & A MOVIE makes a triumphant return to with a line up of summer screenings, each highlighting one of our favorite cooking stations and menus!  Join us for three special evenings celebrating terrific food and film. As always, you can expect a high quality experience in a relaxed atmosphere- all taking place on-site at O Cinema’s Wynwood theater.  Dinners are all served starting at 6 pm in old school cafeteria trays where you’ll be able to eat in your seats with the films getting underway at 7 pm. Tickets are $55 at the links below include the full experience — a meal of five different menu items served with soda or water and the film.  As always there will be beer or wine available for purchase!

JUNE EDITION – Wed, June 28
THE FILM: I AM THE BLUES
THE MENU: BBQ PIT SMOKER
Tickets

SNACKS
CLASSIC DEVILED EGGS
SMOKED FISH DIP  celery, radish, saltines

SALAD
WATERMELON  shaved red onion, radish, feta, mint, lime

ENTREES
BBQ CHICKEN
SMOKED & PULLED PORK SHOULDER

SIDES
BUTTERMILK BISCUITS
COLESLAW
POTATO SALAD

DESSERT
BANANA CREAM PIE

MOVIE SNACK
BBQ SPICED POPCORN

Take an atmospheric and immersive musical journey through the swamps of the Louisiana Bayou, the juke joints of the Mississippi Delta and the moonshine-soaked barbeques of North Mississippi Hill Country.

A favorite of the film festival circuit and making its Florida Premiere at this special event, I Am The Blues takes audiences into the world of the African American blues legends, many in their 80s, still making music and sharing stories in the Deep South.

From sunny front porches to spirited church halls, the last of the ‘blues devils’ including Bobby Rush, Barbara Lynn, Henry Gray, Jimmy “Duck” Holmes, Lazy Lester and Little Freddie King share their songs and a spellbinding oral history. Capturing the distinctive landscapes and romantic spirit of the South with an expert lens, director Daniel Cross follows the Mississippi River past Graceland, past Muscle Shoals, and into the beating heart of the blues.

JULY EDITION – Thurs, July 27
THE FILM: LANDLINE
THE MENU: MOBILE WOOD OVEN
Tickets

SNACKS
POLENTA FRIES  spicy ketchup
MEATBALLS IN SAUCE  piave vecchio

SALAD
ORANGE & RADISH  greens, shaved fennel, green olives, parmigiano

MAINS
WOOD OVEN ROASTED CHICKEN WINGS  agrodolce, rosemary crema
MARGHERITA PIZZA  mozzarella, tomato sauce, basil
MUSHROOM PIZZA  porcini, cremini, fontina, taleggio, thyme
SLOW ROASTED PORK PIZZA  fig, grilled onion, fontina, arugula

DESSERT
CHOCOLATE CHUNK COOKIE

MOVIE SNACK
PARMIGIANO POPCORN

The Manhattan of 1995: a land without cell phones, but abundant in CD listening stations, bar smoke, and family dysfunction. Enter the Jacobs. Eldest daughter Dana’s looming marriage to straight-laced Ben prompts a willful dive into her wild side, while her younger sister, Ali, is still in high school but leads a covert life of sex, drugs, and clubbing. After discovering love letters penned by their father, the sisters try to expose his apparent affair while keeping it from their all-too-composed mother.

Gillian Robespierre’s follow-up to Obvious Child reprises her talent for subversive comedy and explores how family bonds grow sturdier through lying, cheating, and strife. Compelled by the emotional snarl of people’s poor choices, Landline relishes in the dark humor of life’s low points while basking in ’90s nostalgia. A hit at Sundance and starring Jenny Slate, John Turturro, and Edie Falco, Landline is an honest, observant portrait of sibling rivalry stumbling awkwardly toward friendship, and of children realizing that parents are people too, there’s no attempt at concealing the indulgences and insecurities of its characters-all of which make them endearing and human.

AUGUST EDITION – Thurs, Aug 24
THE MENU: LA CAJA CHINA
THE FILM: TBD

SNACKS
WHITE GAZPACHO  smoked almonds
MEDIA NOCHE  ham, pork, swiss, pickles

SALAD
ARUGULA  shaved red onion, radish, french feta, lemon

ENTREE
ROASTED WHOLE PIG  mojo & roasted chiles

SIDES
Black Beans
Saffron Rice
Tostones

DESSERT
TRES LECHES

MOVIE SNACK
CALLE OCHO POPCORN

 

Valentine’s at Cypress: Love is in the Tavern for Dinner & Brunch

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Follow up Valentine’s Day dinner by toasting a special weekend brunch.

No need to coax the team at Cypress Tavern to show the love, especially on the most romantic night of the year. These intimacy professionals will set the mood for a flawless experience with a few more special somethings for your special someone for Valentine’s Day 2017.

Prix Fixe Dinner – Enjoy 3 courses including a choice of appetizers, entrées and desserts created especially for the romantic evening on Tuesday, February 14 by chef de cuisine Max Makowski.  $89 per person plus tax and gratuity includes a half bottle of Champagne for each couple, with available truffle supplement to any dish for $15. The complete a la carte dinner menu will also be available. The restaurant opens a little earlier to accommodate all kinds of love birds beginning at 5:30.

The color of love is Bloody Mary.

The color of love is Bloody Mary.

All the Brunch Feelings – Because there’s always more love to go around, each guest dining on Valentine’s Day will feel it with an invitation to return for Weekend Brunch and receive their first bloody or mimosa complimentary on Saturday, February 18 or Sunday, February 19.

To reserve a table, email reservations@cypresstavern.com or call 305.520.5197. Cypress Tavern is located at 3620 NE 2nd Avenue, Miami, FL 33137.  $5 Design District Valet is available, as well as street parking in the city lot in between 37th and 38th street. Menus and more information are available at cypresstavern.com.

Cypress Tavern’s cozy American Grill and Cocktail Bar offers a warm, welcoming and festive experience in a room like no other, perfect for sharing an intimate meal over candle light on a special occasion like Valentine’s Day.  James Beard Award-winning Chef Michael Schwartz and Chef de Cuisine Max Makowski of Cypress Tavern bring top notch service, as well as a menu built around seasonal ingredients and a wood grill and rotisserie.

 

Welcoming New Menus & Chef de Cuisine Saul Ramos at MGFD

Welcome Saul

MGFD’s new CDC in our favorite spot.

At 10 Years, there’s just so much more Michael’s Genuine® Food & Drink to taste with a new chef de cuisine, Saul Ramos, to helm the kitchen.  On Tuesday, September 13, the next chapter in Michael’s Miami Design District flagship unfolds in menu format and content changes most notably at anchor services — first Dinner on Tuesday evening, then Lunch and Afternoon on Wednesday, with Brunch following on Sunday.

“When this little restaurant was still an idea back in 2006, we dreamed of cooking and serving food that would bring people together and make them happy,” Schwartz explains. “This is what drives us, the end goal. How we get there — to the root of what it means to be MGFD — changes, inspires us, and keeps us on our toes.”

Banh mi packed with shrimp paste and fried into a crispy crostini, with customary julienne pickled carrot and picked herbs.

Banh mi packed with shrimp paste and fried into a crispy crostini, with customary julienne pickled carrot and picked herbs.

Leek and Potato Crostada

Crostada as seen on @chefmschwartz’s instagram, with flakey, golden crust nailed to perfection by Pastry Chef MJ Garcia.

Our new Dinner menu begins in a familiar place with eight Snacks, where zesty newcomers like shrimp toast “banh mi” (9), sprouted lentil fritters with yogurt & watercress (8), and short rib croquettes with smoked paprika aioli (9) meet go-tos like classic deviled eggs (8), thick cut potato chips with pan fried onion dip (8) and crispy hominy with chile & lime (7).  Working the way down on Dinner, dishes are listed by size from small to large, starting with Salads, Vegetables, Pizza & Pasta, Fish and Meat, offering a variety of sizes and preparations within each section.

“Daily changes highlighting seasonal ingredients have always dictated our menu, but we wanted to facilitate guest engagement with it and call out things important to us like Vegetables and Salads,” explains Schwartz. “With Saul leading the back of house, we’re connecting with what we love about this place: making great food, cultivating talent and creativity in the kitchen, and exciting our guests in the dining room like they expect.”

Click for the new dinner menu (subject to change of course!)

Click for the new dinner menu (subject to change of course!)

Because Salads occupy an important place at the Schwartz table, there are five including Fennel & Celery Root with mint, arugula, almonds and pecorino (11), Gem Lettuce with pickled vegetables & tuna sauce (11), and Bitter Greens with apple, walnuts and blue cheese. The long time staple highlighting what’s fresh and in season, Stracciatella will continue to draw from ingredients on restaurant’s iconic food bar wall accented with basil, extra-virgin olive oil and sea salt. Vegetables include six dishes, from a three bite Leek & Potato Crostada with mozzarella & roasted garlic (9), to savory and satisfying Beluga Lentils with curried calabaza & pumpkin seeds (11). A current favorite, Wood Oven Roasted Eggplant, holds court with chickpeas, preserved meyer lemon, tahini, cilantro and freshly-made, piping hot pita from the hearth (10).

Always willing and able to make eggplant the star it truly is.

Always willing and able to make eggplant the star it truly is.

Ramos, who joined Michael’s Genuine earlier this year as Sous Chef, worked closely with Chef and The Genuine Hospitality Group Executive Chef Bradley Herron to hone the dishes.  Born in Mexico and raised in Chicago, from the very beginning Saul was the product of cultures at a crossroads, like the city he currently calls home. His sisters would say that when Saul was little, he would always talk about wanting to be a chef when he grew up. It’s not hard to imagine, since he was surrounded by inspiration in the Ramos household of his youth, filled with delicious aromas of his mother and grandmother cooking (always cooking!) Of all the meals shared at home with family, the one that sticks with Saul the most is Thanksgiving. The turkey was the star of course, but there was whole fish too, and an abundant spread of vegetables, side dishes, and sweets that the whole family participated in cooking. After all, his family immigrated to the U.S. 40 years ago, while some of his mom’s side still reside in San Luis Potosí, Mexico.

Saul entered restaurant life at 13 when his elder sister Berenice pulled him out of school. He was distracted in school, and she was dating a restaurateur at the time. So that’s where Saul’s story in the kitchen began, like the many others like it — thrown to the wolves at 14 to figure it out. He’ll talk about his mentor David Blonsky, and his importance to the arc of his career, but in the beginning it was all about steak. Lots of them, and he learned how to cook them perfectly on the line of a steakhouse in Chicago, by not overthinking it. He also loves making pasta, from the technique for mixing and sheeting dough, to shapes and the best ways to sauce them, especially noodles with a good Bolognese. After opening Siena Tavern in Chicago in 2013 under the guidance of chefs Fabio Viviani and Kevin Abshire, he moved to South Florida without a plan, which is sometimes the only way to have one.

And Pizza & Pasta have always been a part of the Genuine experience to look forward to, so now is no exception with two dishes each: Calabaza Agnolotti with house smoked bacon, cipollini, piave vecchio and thyme (18), Bucatini with roasted mushrooms, garlic, parsley, parmigiano and black truffle (18), Shiitake Mushroom Pizza with roasted leeks & fontina (18), and Braised Lamb Pizza with harissa, manchego, charred scallion and cilantro (19.)

Fish incorporates the Raw Bar’s oysters selection with a crudo and ceviche, adding tender, decadent Alaskan King Crab with green sambal (23). What’s local and running in Florida waters continues to form the foundation of dishes like Pan Roasted Tilefish with clams, bacon, green onion and green sauce (25), Wood Oven Roasted Grouper with red chermoula, fennel, tomato and olives (24) and of course the Wood Oven Roasted Whole Snapper with castelvetrano olives, calabrian chiles, parsley and grilled lemon (PA).

TGHG chef assistant Megan Hess holding it down with Saul in the kitchen.

TGHG chef assistant Megan Hess holding it down with Saul in the kitchen.

Comprised of eight dishes, Meat showcases the kitchen’s love of building layers of flavor, beginning with Stuffed Cabbage (12) where pork and beef are braised with spices. Posole Rojo (14) is dialed in with a rich broth and juicy pork belly, topped with a fried egg. Crispy Lamb Neck with chickpeas, cucumber, yogurt, dill and preserved lemon (16) and Braised Rabbit with saffron, apricot, green olive, cous cous and mint (19) hit an exotic note. The Genuine Burger is back, optimized with house smoked bacon and cheddar, lettuce, tomato, brioche bun and fries (21). Bigger dishes bookending the section include familiar, high quality proteins that drive flavor like Poulet Rouge Chicken, pan roasted and served with bitter greens & mustard sauce (22.) Slow Roasted & Grilled Short Rib gets the Vietnamese treatment with nuoc cham, bean sprouts, crispy shallot and peanuts (23.) Show-stopping 32oz Wood Oven Roasted Porterhouse with sour orange-onion marmalade (79) was chosen as a luxurious cut matched by rich, deep flavor.

Saul’s style is dynamic; he likes having fun in the kitchen, challenging himself to identify areas for improvement and innovation, and then research and find a solution. He believes in leadership that empowers his people and jumps at the opportunity to get down and dirty with the team in the trenches. “Understanding where this restaurant comes from, like sourcing its product, is key to embracing new ideas and the evolution to come. It’s all about dialing in the new menu now.  Then there’s season.”

 

On the Edge of #SOBEWFF Play Time | Dinner with Waxy, Schwartzy & Brooksy

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South Beach Wine & Food Festival arrives for the 15th time to Miami and its beautiful southern beaches next month, ushering in cooler temps and hot chefs. We’re pretty excited about the dinner Michael is cooking on Friday, February 26 with friends Jonathan Waxman and Aaron Brooks and are here to share the menu with you first!

“”I look forward to playing hooky with Michael,” shares Jonathan, this year’s Festival Tribute Dinner honoree. “Plus late drinks at the Broken Shaker and lunch at Michael’s!”

Host chef Aaron Brooks of the Four Seasons Miami and Edge Steak & Bar (1435 Brickell Avenue, Miami, FL 33132) is just one of those chefs that chefs want to work with.  Talented, clearly.  Maybe more importantly is the peace of mind a host like Aaron brings to the table.  You know he has your back no matter what, drama-free.  Sometimes it’s a kitchen like this that can get you through a long service — or the demands of a marathon food festival weekend — with a smile on your face and a kick in your step.

“Michael has been a great support since I moved to Miami over four years ago,” he shared. “His food reigns true with my philosophy of serving tasty, uncomplicated dishes grounded on traditional technique. The same goes for Jonathan, he is a guy that truly believes in the product and treating it with the ultimate respect, and by doing so gets you the best flavor from what you cook. Basically letting the ingredients speak for themselves. Cooking with these guys is going to be absolutely awesome!’

Join us to enjoy what these three gentlemen do best.  Click here snag the few tickets that are left and then don’t forget to email tickets@sobefest.com to be seated with your party!

Dinner hosted by
Michael Schwartz, Jonathan Waxman and Aaron Brooks

RECEPTION
Whipped Foie Gras Pate, Baguette, Marcona Almonds
and Honey-Soaked Raisins
Fried Oyster, Beef Tartare and Caviar
Grilled Lamb Sausage, Yoghurt, Pickles
Mushroom and Manchego Cheese Croquetas, Lemon Aioli
Aaron Brooks

DINNER

Crisp Pork Belly, Brown Butter Hazelnuts, Carrot Butter
Aaron Brooks
~~
Shrimp & Grits with Gremolata
Jonathan Waxman
~~
Slow Roasted & Grilled Short Rib
Grilled & Marinated Market Vegetables
Parsley & Romesco Sauces
Michael Schwartz
~~
Pavlova, Florida Strawberries, White Chocolate Chantilly,
Rose Water and Pistachio
Aaron Brooks

It’s Bradley’s Pizzeria on Tuesday, January 26 as Jefe Herron Takes Harry’s

Jefe is in the house, so hide the sheet trays!

To welcome 2016, Michael’s neighborhood American pizzeria becomes Bradley’s Pizzeria, as The Genuine Hospitality Group executive chef Bradley Herron prepares a Mexican dinner his way on Tuesday, January 26 at 7PM at Harry’s Pizzeria in the Design District (#HPDesignDistrict on Instagram) located at 3918 North Miami Ave., Miami, FL 33127.

There will be fire and finesse. It’s what Bradley does best – that magical intersection of bravado and balance. The plates will be soulful, beautiful, and filled with fresh ingredients. We see this chef so often, in and out of the restaurants – and especially at pop-up dinners, yet so rarely have the chance to enjoy his own inspired cooking. He is one-of-a-kind, and we know better than to pass up an opportunity when one like this comes around. Take it.

Bradley's Pizzeria flyer

CLICK HERE FOR TICKETS!

Join us where it all began for another epic pop up, the first dinner of the year at Harry’s. You know the drill. Seating is first come, first served for this family-style meal at our casual neighborhood joint. Making new friends is encouraged and easy when you’ve got a welcome cocktail in hand with hors d’oeuvres, four courses, free-flowing wines by The Genuine Hospitality Group director of wine & spirits Eric Larkee and our tap beers at your disposal. Tax and gratuity, and a take home gift made by Bradley to spice up your home kitchen are included for $110.  Menu will be released in a couple of weeks, but we wouldn’t wait that long to snag a seat.

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SEE YOU THERE! HAPPY NEW YEAR & BEST WISHES.  It sure feels good, doesn’t it?!  Take a quick trip back to December 2013, and watch Bradley below in his element at Little River Cooperative. It’s one of our all time favorite expressions of what it means to be a genuine chef.