Michael Schwartz is Now Hiring Our Next Michael’s Genuine Food & Drink Chef de Cuisine!

It has always been one of our goals to hire and groom young talent, and Michael’s Genuine Food & Drink has always the beneficiary of the new ideas and energy that come along with that.  Michael is now looking for the next leader to step up and take the reigns of his flagship kitchen, as chef de cuisine Niven Patel moves on to pursue his own restaurant.  What an incredible three plus years he has shared with us.  From his commitment to local sourcing – a passion so strong he grows his own ingredients – to his gentle command of the kitchen, Niven has shined brightly as Bradley Herron did before him, helping this seminal restaurant evolve and innovate while always staying true to Michael’s vision.  The launching pad for young talent is primed.

MICHAEL IS NOW HIRING  for this key position, looking for a leader driven by integrity and respect for his fresh, simple, and pure approach, who can build on and strengthen this established legacy as the restaurant heads into its milestone 10th year of business.

Requirements:
– A minimum of 5 years of kitchen management experience
– A minimum of 2 years of experience as chef de cuisine or executive chef
– Highly organized and fiscally responsible
– Strong leadership and management skills, empowering the success and growth of subordinates
– Passionate about sourcing of product and its utilization in the kitchen; understands creativity is about common sense as much as it is about talent
– Clear communicator
– Dependable
– Works well under pressure

To apply, email your resume directly to Chef at michael@thegenuinehospitalitygroup.com.

The Genuine Hospitality Group also is hosting its quarterly job fair from 10am-4pm at its headquarters in the Design District tomorrow, March 26.  Find details here.

This Spiaggia Pizzeria Menu Pops at Harry’s Two Weeks from Today!

Spiaggia Pizzeria_Presenter_FINAL_7.7.14It’s that time!  Today we are two weeks out from Spiaggia Pizzeria. We hope you will join us on August 5 at 7PM at Harry’s for the next in our series of fun and delicious family-style dinners with great visiting chefs… If you haven’t already snagged your ticket you may do so at this link! We had a great call with Tony and Erik Freeberg, his chef of Bar Toma who will be accompanying him in Miami, and are thrilled to share Spiaggia’s pop-up menu now with you here!

COCKTAIL
Mantuano and the Band Cork – tequila, grapefruit-infused Aperol, LIllet blanc, prosecco

PASSED
Pizza con Vongole – Clams Casino Pizza
Carne Cruda – raw, diced dry-aged striploin, truffle, celery and Parmigiano-Reggiano
Fegattini – Tuscan chicken liver spread, tamarind marmellata
Cosce di Rana – wood oven roasted frog legs, pomegranate-harissa sauce

FIRST
Treccia – Hand-braided 100% buffalo milk mozzarella, Spiaggia extra virgin olive oil, black pepper
Gamberi in Guazzetto – royal red shrimp, wood-roasted tomato, kale

SECOND
Calamari Ripieno – Seafood sausage and Spanish chorizo-stuffed Squid, spicy tomato, crispy shallot
Gnocchi con Trippa alla Fiorentina – potato gnocchi, Florence-style tripe and pecorino Toscano D.O.P.

THIRD
Faraona al Forno – Guinea Hen, black truffle, crispy potatoes, guinea hen sauce
Zucca con Parmigiano e Balsamico: Calabaza puree, Parmigiano-Reggiano, fried sage leaves, Spiaggia Balsamic Vinegar

DESSERT
Budino di “Vin Santo e Cantucci” – Vin Santo budino, biscotti crumble, salted almonds

menu subject to change

You may remember him from season two of Bravo’s “Top Chef Masters,” but Tony is so much more than a chef who has appeared on the small screen. In 2005, he was recognized as the James Beard Foundation’s Best Chef Midwest, for one. The chef/partner of Spiaggia (Chicago,) Lorenzo (South Beach,) Bar Toma (Chicago,) Terzo Piano (Art Institute of Chicago,) and Mangia Trattoria (Wisconsin) also has a huge soft spot for a cause that we care about — Alex’s Lemonade Stand Foundation. In fact, Michael and chef Roel of The Cypress Room will fly out to The Windy City one week after Spiaggia Pizzeria to join Tony and pop alumnus Paul Kahan as they host the first Lemon Chicago event. To say Tony’s been busy doesn’t quite capture it. He just opened a contemporary American tavern called River Roast in Chicago’s River North neighborhood this month, and this year marks Spiaggia’s 30th (!!!) anniversary. Amazing!

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 sommelier and wine director Eric Larkee and our tap beers at your disposal. Take home something special from Tony, too, his SPIAGGIA COOKBOOK! All that and tax and gratuity are included in the ticket price of $150.

Announcing Harry’s Chef Pop-Up No. 25 | Spiaggia Pizzeria with Tony Mantuano

© 2014 Galdones PhotographyLife is a beach when you’re in an Italian state of mind.  Our next pop up hits this message home, as we welcome Chicago back into the Harry’s house in August.  Tickets are now live for Spiaggia Pizzeria with chef Tony Mantuano!

You may remember him from season two of Bravo’s “Top Chef Masters,” but Tony is so much more than a chef who has appeared on the small screen.  In 2005, he was recognized as the James Beard Foundation’s Best Chef Midwest, for one.  The chef/partner of Spiaggia (Chicago,) Lorenzo (South Beach,) Bar Toma (Chicago,) Terzo Piano (Art Institute of Chicago,) and Mangia Trattoria (Wisconsin) also has a huge soft spot for a cause that we care about — Alex’s Lemonade Stand Foundation.  In fact, Michael and Roel will fly out to The Windy City one week after Spiaggia Pizzeria to join Tony and pop alumnus Paul Kahan as they host the first Lemon Chicago event.  To say Tony’s been busy doesn’t quite capture it.  He’s opening a contemporary American tavern called River Roast in Chicago’s River North neighborhood this month, and this year marks Spiaggia’s 30th (!!!) anniversary.  Amazing!

After esteemed visiting guests Gabrielle Hamilton, Jonathan Waxman, Marc Vetri, Jonathon Sawyer, Kevin Sbraga, Jon Shook and Vinny Dotolo, Paul Grieco, Chris Hastings, Hugh Acheson, Andrew Carmellini, Mindy Segal, Paul Kahan, April Bloomfield, Bill Telepan, Joey Campanaro, Jeff Michaud, Matthew Accarrino, Michael Solomonov, Ben Ford, and John Currence, Ken Oringer and Jamie Bissonnette, Jenn Louis, Mike Lata, and Matt McCallister, Michael is thrilled to welcome Tony to take over Harry’s Pizzeria on Tuesday, August 5 at 7PM!

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 sommelier and wine director Eric Larkee and our tap beers at your disposal. Take home something special, too. All that and tax and gratuity are included in the ticket price of $150.   We’ll release the menu in a couple of weeks and hope to see you on August 5.  In the meantime, you can get a taste of what’s to come by following @TonyMantuano and @SpiaggiaChicago on Twitter and Instagram.  We are!

 

Sprechen Sie Riesling? Announcing The Riesling Room with James Beard Award-Winning Wine Director Paul Grieco

The Riesling Room_mg Presenter final

Wines of Germany stops in Miami on an east coast Riesling & Co. Road Trip exactly where it belongs at our elegant American dining room in Design District.  Join our favorite Summer of Riesling Overlord Paul Grieco (James Beard Award-winning sommelier/partner at NYC’s Hearth and Terrior) and co-host Stuart Pigott (Riesling expert and author) as they spread their love of German Riesling in one of its most welcoming homes away from home. The Genuine Hospitality Group and wine director Eric Larkee continue their support of this (still?!) misunderstood grape that makes acid hounds rejoice and all of us thirsty for more. After all, it’s always summer in Miami. Get started early. We always do!  Enjoy chef de cuisine Roel Alcudia’s menu and Hedy Goldsmith’s delectable sweet ending below including Welcome Riesling Reception with several Rieslings and passed hors d’oeurves, four courses including dessert all paired with Riesling, and a Bottle of Riesling to go. Mr. Larkee will personally be phoning all guests to help them select the bottle best suited to their taste in sugar to acid ratio — sweet, medium sweet, medium dry, or dry – $150 includes it all.  Click here for tickets, and we look forward to discovering what pairings await!

Canapés
Wild salmon tartare
Ramp and royal red shrimp arancini
Grilled asparagus with jamonnaise
Valdeon gougeres

Amuse
Crostini with fava beans, walnuts, ricotta

First
Chilled pea soup with crab and sorrel

Second
Filet of local fish, quinoa, Tuscan kale, red curry nage

Third
Pheasant on the spit, morels, asparagus, natural jus

Dessert
Buttermilk semi-freddo
rhubarb gelee, pickled rhubarb, rhubarb consommé
pink peppercorn meringue

Announcing Harry’s Chef Pop No. 23: The Ordinary Pizzeria with James Beard Award Winner Mike Lata

MikeLata Headshot.Gately WIlliamsIt’s time for another announcement!  With last week’s three knockout off-festival events in the bag (The Gramercy Room photos coming soon here), we are proud and titillated to announce tickets are now live here for our next chef pop up, Tuesday, April 8… THE ORDINARY PIZZERIA!

After esteemed visiting guests Gabrielle Hamilton, Jonathan Waxman, Marc Vetri, Jonathon Sawyer, Kevin Sbraga, Jon Shook and Vinny Dotolo, Paul Grieco, Chris Hastings, Hugh Acheson, Andrew Carmellini, Mindy Segal, Paul Kahan, April Bloomfield, Bill Telepan, Joey Campanaro, Jeff Michaud, Matthew Accarrino, Michael Solomonov, Ben Ford, and John Currence, Ken Oringer and Jamie Bissonnette, and Jenn Louis, Michael is thrilled to welcome James Beard Award-winning chef Mike Lata to take over Harry’s Pizzeria on Tuesday, April 8 at 7:00 PM and we are expecting extraordinary things from The Ordinary Pizzeria.

Trust us, he’s fun. The whole package. Many of us including me have dined at his flagship restaurant FIG in Charleston, SC, which he opened in 2003 with Partner Adam Nemirow.  It was not surprisingly just nominated for a 2014 Beard Award for Outstanding Wine Service.  Michael has cooked with Mike at the Charleston Wine & Food Festival, and we’ve spent some quality time most recently in Palm Beach at its festival this past December.

In December 2012, Lata and Nemirow opened The Ordinary, a classic oyster bar and seafood hall in Charleston’s Upper King district, to much local and national acclaim. The James Beard Foundation has nominated The Ordinary as Best New Restaurant in 2013, and GQ, Esquire and Bon Appétit also named it one of the best restaurants of the year.

A native New Englander, Mike started his culinary career at an early age, working in kitchens in Boston, New Orleans, Atlanta and France before landing in Charleston in 1998. Mike is a hands-on, self-taught chef who continues to delight making the most basic things delicious, creating food that is bright, uncomplicated and understated. His longstanding and outspoken commitment to support local farmers, fishermen and purveyors has cemented his position as a notable champion for Charleston’s flourishing culinary renaissance. Mike is an active member of the Southern Foodways Alliance, co-founder of the Charleston Slow Food convivium, and the Official Charleston Representative for the Charleston Convention & Visitors Bureau.

When he’s not in the kitchen, Mike can be found hitting the links, riding his prized Ducati motorcycles, or enjoying life with his wife, Emilee, and their son, Henry.