Fall for Pumpkin Pie & Brussels Sprouts Salad at Genuine Pizza® & Harry’s Pizzeria®

Autumn has arrived and our casual pizza restaurants have a couple of things cropping up in warm shades and flavors.  As Miami readies for the main growing season to arrive with local farms reaping calabaza and squash of all shapes and sizes still ripe from summer, we also sew the seeds for the harvest to come.  We’re in the mood for a change and to taste how fall feels everywhere!  Look for these new items beginning today at all five locations.

With Niman Ranch bacon added

SEASONAL PIZZA  |  We are sweet on savory Pumpkin Pie ($14) featuring layers of pumpkin both purée and freshly roasted, cipollini onions, kale, and auribela & mozzarella cheeses.  It’s a well-balanced bite, packed with fall flavor and vegetarian. We also like adding Niman Ranch bacon, for that crispy, salty, porky bite that gets extra happy with this toppings combination. Steer your pumpkin spice cravings the pizza way!

The cookbook photoshoot dailies wall of fame, from this past May. Of course, Brussels is represented strong!

SEASONAL SALAD  |  Our surprising mix of ingredients just works in a salad — as much as it wows!  As Michael notes in the manuscript of his forthcoming cookbook Genuine Pizza (May 2019 release), Warm Brussels Sprouts & Burrata Cheese with sliced pears, pistachios, torn herbs, creamy parmigiano dressing ($13) is decadent, satisfying, and filling, and the variety of textures and temperatures checks all the boxes. Sweet, juicy pear lightens and brightens the warm roasted sprouts, which are a nice contrast against the cool burrata. Finishing this salad with pistachios bring just the right amount of crunch to the soft, yielding ingredients. It’s a keeper.

For menus and more visit genuinepizza.com and follow on Instagram @genuinepizza and @harryspizzeria. Watch pumpkin pie being made step by step at Harry’s in the Design District here!

 

Make a Fall Evening in the Miami Design District with Music & Michael’s Genuine®

Compliments to the chef.  And of the Miami Design District!  As we head into a new season here in South Florida, our menu at Michael’s Genuine® Food & Drink experiences a little more than daily changes.  Chef de Cuisine Tim Piazza is working in everything from Butternut and Delicata squash, to Honeycrisp apples and Brussels Sprouts and building new dishes around them.  With weekly complimentary concerts in Palm Court, now is the time to get a taste of autumn and make a night of it in the neighborhood.

The Miami Design District kicks off its Performance Series Presented by Knight Foundation this Friday, October 13 with Latin Grammy Nominated and Billboard Latin Music Award Winners, Il Volo.  MGFD gets in the spirit with Coco Loco  ($10) coconut water, rum, pineapple, housemade grenadine, lime and Luxardo, served out of its freshly tapped, green coconut.  Just look for the coconut-strewn bar in front of Ella, where you can also find a selection of wine, beer, water and yes, fresh coconut water, too.  See the schedule posted here, and look forward to a new act each week (Fridays, 6PM, Palm Court 140 NE 39th Street), with the Miami Symphony Orchestra back monthly.  Street, Palm Court Garage and Valet Parking available.   Here are how the leaves fall on the menu (new cocktails at the MGFD bar with Beverage Manager Amanda Fraga and desserts by pastry chef MJ Garcia will be covered in separate posts over the next week!):

Braised Rabbit Leg with roasted cipollini onion, bacon, mustard, whole wheat crepe

“The funny thing is, of course, we live in Miami so it still feels like summer outside but we want to feel the change despite that,” says Piazza.  “The goal is to create dishes that are full of all those ingredients and flavors we love this time of year, but that aren’t too rich or heavy handed.  This what we do best in a nutshell — balance.”

In that case, he’s struck it.  Wood Oven Roasted Sweet Potato becomes a salad with the addition of sprouted lentils, pretty tokyo turnips, peppery upland cress, and the nutty acid of tahini sauce.  A dusting of Aleppo chile gives it that zesty pop. We all look forward to apples turning up, and the pick of the grove for the chefs is the Honeycrisp for its perfect harmony of sweet and tart.  Piazza highlights its crunchy texture tossing it shaved with aromatic fennel in Apple & Fennel Salad, red onion, sunflower seeds, radish, quinoa, greens, goat cheese and mustard vinaigrette.  Luscious Skirt Steak hits refresh with celery, almonds, dates, horseradish crema and sherry.  Click here for a reservation or call 305.573.5550.

 

Introducing the Seasonal Pizza at Harry’s. Fall’s Calabaza is Up First!

Hello October. We’re falling in love with the flavors and ingredients of autumn by taking the opportunity to introduce a new menu item at Harry’s Pizzeria®: the seasonal pizza.  Every 3 months, our neighborhood American pizzeria will introduce a new pie inspired by what’s around us that time of year.  Calabaza is up first, and what a looker she is.

A sweet and savory combination of just the right amount of ingredients balanced to perfection, Calabaza begins with a base of rosemary crema, followed by caramelized onions, Brussels sprouts and layers of shaved calabaza (think beautiful and bright orange pumpkin) of the perfect thickness so it will melt, lasagna-like in the oven with gruyère and fontina cheeses to tie it all together.  A light sprinkling of parmigiano finishes it with its salty, tangy bite.

Harry’s new seasonal offering is meant to give guests something they can come back to enjoy a bunch of times, staying on for a bit longer than the more spontaneous daily special pizza.  They can also look forward to trying something new, when a new season arrives.  Chefs game plan in advance and hone in on an ingredient or two they are inspired by and then build from there. The idea is to arrive at a well-balanced pie, where a small amount of toppings work together to support the overall flavor profile.   Perfection is in what we can take away, not add.  So there’s a formula to ensure it — a sauce or no sauce, a protein, a vegetable (sometimes two, especially if it’s a vegetarian pizza), one or two cheeses, and a garnish.  That’s all.  And our daily-made dough with a hint of honey and wheat flour for a crust bakes to a blistered, tender result in our ovens.

Visit Harry’s Instagram for a video of how it’s made, courtesy @thenaughtyfork and our kitchen manager Chris Cantu in the Design District doing the demo!  The Calabaza seasonal pie is now available for $15 at all locations beginning today.

 

 

Grand Pre: Catch The Cypress Room’s New Prix Fixe Menu Before a Show, Beginning Monday, November 4 at 5:30 p.m.

TCR_Playbill_Ad_November_v7

Look for us in the November issue of the Adrienne Arsht Center’s Playbill.

As the clocks turn back for Daylight Savings, we are pleased to announce that The Cypress Room will open one half hour earlier at 5:30 p.m. beginning Monday, November 4, with a new pre-theater prix fixe dinner menu. Available Monday through Saturday for seatings from 5:30 to 7:00 p.m., this sophisticated, timely option for diners attending evening performances includes a choice of three courses composed of fall’s freshest ingredients for $49, paired with wine for $69.

Chef de cuisine Roel Alcudia is looking forward to The Cypress Room’s first fall, especially for the restaurant’s tasting menus, which change often and reflect new product coming in with the change of season.

“For pre- theater, the challenge is to make the best of three courses and keep things nimble to reflect what’s coming in from the farms,” Roel explains.  “We’ll have hand-picked local baby vegetables like carrots, radishes and heirloom beans coming in now, so I’m thinking Crudites with anchovy dip and delicate Swank Specialty Produce greens in a few places. Definitely heartier flavors that taste like
fall are appealing like wild game terrines and Braised Duck with fall fruit and mushrooms. Hedy will be doing petit fours to go.”

TCR_Duck_Fallv2

Fall is in the air! Here, Roel’s Braised Duck with fall fruit and mushrooms.

Michael’s elegant American dining room, his third restaurant in Miami’s Design District, opened this spring, soon after receiving 3.5 stars from the Miami Herald for its “superb” nod to the spirit of classic 1920s fine dining
in polished food, service, bar, and decor. The restaurant is now open for lunch Monday through Friday from noon until 2:30 p.m. and dinner Monday through Thursday from 6:00 p.m. until 11:00 p.m., Friday and Saturday until Midnight, opening at 5:30 p.m. beginning November 4.  In addition to its a la carte menu, Lunch Prix Fixe offers a choice of three courses for $31, paired with wine for $51, and dinner’s Tasting Menu includes five set courses for $95, paired with wine for $155.

The Cypress Room’s menu centers around a wood-burning grill and rotisserie, offering Appetizers, Selection of Cheeses, Entrees, Sides, and House Specialties cleanly composed by chef de cuisine Roel Alcudia using only the freshest, highest quality ingredients, hand-picked from America’s best small farmers, foragers, and fishermen. The Beverage Book, honed to perfection by The Genuine Hospitality Group Beverage Director Ryan Goodspeed and Wine Director Eric Larkee, contains a focused collection of cocktails including aperitif, classic, cask-aged and house specialties; wines by the glass and bottle with attention to regional, old world varietals; fine spirits, aperitifs, and digestifs; as well as dessert wines to pair with Executive Pastry Chef Hedy Goldsmith’s finely-spun desserts.

The Cypress Room is located at 3620 Northeast Second Avenue in Miami’s Design District. Reservations recommended by calling 305.520.5197 or emailing reservations@thecypressroom.com. For more information, please visit its website at thecypressroom.com.

The Apple of Our Eye: Falling in Love with New Desserts at The Cypress Room

IMG_0978_2Take a fairy tale, inject it with electric current and edit like a designer and you have our dessert program at The Cypress Room. You’ll be hearing a lot about our new home for elegant American dining in the Design District over the next few weeks, as we cozy up to autumn, and what better way to start than with dessert. Just as executive pastry chef Hedy Goldsmith would like it. Here we find her playground for sweets with a technical edge, where imaginations run just the right amount of wild. Beginning today, we find out what that means for fall, as two of three new desserts hit the menu and all the right notes for the season.

TCR_DessertMenu_8.5x5.5_Final[1](4)

“This is what I am, this is my background… [Michael’s] Genuine was a departure for me even though it’s what I’m known for. Trying to be on the same page as [chef de cuisine] Roel’s aesthetic has kept me on my toes. His food is sort of delicate and dramatic and beautiful all at the same time,” Hedy shares. “A Cypress Room dessert balances textures and flavors, and seasonality always plays an important role. I think the plates need to be visually bold and really spot on with the flavor profiles. I’m not afraid of in-your-face flavors like the tarragon in the LEMON dessert. It adds a savory element.”

LEMON highlights decadent olive oil cake “croutons” with preserved lemon, tarragon honey, and cranberries. Olive oil, lemon zest, tarragon and creme Fraiche are the main flavors of this moist cake. The lemon creme is lighter than air, made in the style of lemon curd, but that’s where the connection ends. Whole butter is added in a blender at high speed to yield a fluffy, vibrantly-flavored creme. Preserved lemons are cooked for hours in a syrup to produce a candy-like texture. Candied tarragon and edible flowers make this as beautiful as it is delicious. Honey tarragon gelees add a burst of flavor and texture throughout. What tastes more like fall than cranberry, and Hedy finishes the plate with a sorbet made from the fresh ingredient which gives this dessert not only a pop of color, but great tart flavor. “I’m smitten with the chamomile grappa,” says Hedy for, as Wine Director Eric Larkee would say, the last ingredient of the dish from The Beverage Book. The booster rockets just fired on our Italian state of mind!

IMG_1073_2APPLE features Maple Brown Butter Semifreddo, Apple Confit, Hot Bourbon Cider poured tableside from the restaurant’s bone china teapots, Medjool Leather, and Hazelnut Praline. Think ice cream meets frozen soufflé. Hedy and pastry assistant Kelly Russell start with high quality Vermont maple syrup, dark amber in color. It’s reduced by half, intensifying the maple flavor and its affinity with the nuttiness of brown butter. The different textures and temperatures make this dessert unique. Honey Crisp apples are cooked with Apple Cider, Cinnamon sticks, Star Anise, Vanilla beans, Mace and local Allspice berries, which is then puréed and added to hot cider caramel. Think apple confit – it is jammed packed with apple flavor. Dehydrated apple chips add a great crunch. The Medjool dates are flattened out into paper thin “leather” sheets, like a carpaccio only with dates. Restaurant manager Marty McCartt and Hedy agree that the Hétszolo 2001, Aszú 5 Puttunyos, Tokaj pairs perfectly.

photo-208

“The apple dessert I love because it has that hot apple cider mixed with spiced [Bulliet] bourbon meeting the cold format of the semi[freddo,] ” Hedy says. “You have the frozen yet creamy custard that just starts to slowly melt, developing a third kind of flavor. I love how pristine it looks.”

Did we mention CHOCOLATE goes on next week? We must leave a little fairy dust to surprise, no? Happy Autumn from all of us at The Genuine Hospitality Group and the apple of Michael’s eye, The Cypress Room (menus are updated daily online.)