Dog Days of Sbraga | The Fat Ham Pizzeria Menu

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Dog Days, on the porch at Kevin Sbraga’s Fat Ham, and quenching your thirst in Miami at Fat Ham Pizzeria

One tall drink of water just hits the spot in the dog days of summer…  We prefer ours ice cold and spiked with American whiskey. That’s your welcome cocktail at Fat Ham Pizzeria, coming to Harry’s Pizzeria on May 17, and we have the menu for you as Philadelphia chef Kevin Sbraga prepares to brings his “Southern Charm” to Miami for one night only at Michael’s Neighborhood American Pizzeria in the Design District.

We took a walk down memory lane to relive the entertaining and delicious evening that was May 22, 2012 when Kevin visited for the first time to pop a menu from Sbraga, his modern American flagship (which opened in September of 2011, just like the original Harry’s!)  I think we are in for a real treat and some fun.  He is busy being a TV chef, as an upcoming judge on FOX’s MasterChef: Season 7, but don’t let that fool you.  Kevin likes to set high bars and is seasoned at breaking them.  Welcome back, sir.  Tickets are here and flying fat … er…. FAST.  See below for the menu, live today!

WELCOME
Dog Days – Bourbon, Aperol, honey, lemon, mint, salt

PASSED
Pulled Pork Sliders
Pimento Cheese Pizza
Boiled Peanut Hummus Toast
Devilled Eggs

FIRST
Mustard Greens Salad – Benne Seeds, Peanuts, Hot Vinegar Dressing
Wood Roasted Beets – Lemon Fennel Dressing, Pickled Beets

SECOND
Shrimp & Grits – Country Ham, Scallion, Peanuts
Dirty Fried Rice – Andouille Sausage, Soffrito

THIRD
Hot Chicken – Brioche, Buttermilk Ranch, Dill Pickles
Collard Greens – Smoked Turkey, Potlikker
Baked Macaroni & Cheese – Smoked Cracker Crumbs

DESSERT
Peanut Butter Banana Pudding

Seating is first come, first served for this family-style meal at Michael’s neighborhood American pizzeria. Making new friends is encouraged and easy when attendees have a welcome cocktail in hand with four passed snacks, four courses, and four free-flowing wines for the evening selected by The Genuine Hospitality Group beverage manager Amanda Fraga to play well throughout the menu. Each guest will take home a bottle of Kevin’s hot sauce, too. All that and tax and gratuity are included in the ticket price of $150, sold exclusively at harryspizzeria.com/fathampizzeria.

Announcing Pop Up 33 Fat Ham Pizzeria with Chef Kevin Sbraga

imageWe are so excited to announce to you first that Fat Ham Pizzeria is coming to Harry’s Pizzeria in Miami’s Design District Tuesday, May 17 at 7PM, featuring food from one of Chef’s best buddies in Philly, Top Chef Season 7 winner Kevin Sbraga (the guy who likes to “make things happen!”)

Kevin popped back in May of 2012 with his flagship restaurant Sbraga. This time he’s bringing his take on southern ingredients, cuisine, and culinary traditions to Miami for one night only. Get ready to pork out. It has been too long!  Tickets are now live right this moment HERE.

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Our kind of spread.

“Growing up one of my favorite dinner nights was when we had collard greens, ham, cornbread, and macaroni and cheese on the table,” Sbraga says. “It was exciting for me to take those dishes from my childhood, as well as ones that I tried during our road trip, and put my own twist on them at The Fat Ham.”

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Mustard greens.

Sbraga’s second venture opened in December 2013 in the University City neighborhood of Philadelphia with the same standards of quality but a more casual vibe than his first restaurant. The chef dedicated a year to planning the rustic, yet refined Southern look and feel, and designed a menu that highlights pork and authentic Southern ingredients. Research for the restaurant included a four-day immersion at Niman Ranch in Des Moines, and the Paul Willis Dream Farm, as well as a ten day road trip across the South with team that included Nashville, Birmingham, Atlanta, Savannah, and Charleston. Sbraga’s second venture, The Fat Ham, opened in December 2013 in the University City neighborhood of Philadelphia with the same standards of quality but a more casual vibe than his first restaurant. The chef dedicated a year to planning the rustic, yet refined Southern look and feel, and designed a menu that highlights pork and authentic Southern ingredients. Research for the restaurant included a four-day immersion at Niman Ranch in Des Moines, IA and the Paul Willis Dream Farm, as well as a ten day road trip across the South with team that included Nashville, Birmingham, Atlanta, Savannah, and Charleston.

Seating is first come, first served for this family-style meal at our neighborhood American pizzeria. Making new friends is encouraged and easy when you’ve got a welcome cocktail in hand with four passed snacks, four courses, and four free-flowing wines for the evening selected to play well throughout the menu. You get a gift to take home from Kevin, too. All that and tax and gratuity are included in the ticket price of $150, sold exclusively at harryspizzeria.com/fathampizzeria.

Stagiaire Supper Three at Bradley’s House: New York, New York Edition

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Schwartzy and Waxy, so happy together! Waxman popped up his famed New York City restaurant, Barbuto, at Harry’s Pizzeria in Miami last year.

“Schwartz, you can stage at Barbuto anytime!” Jonathan Waxman emailed yesterday in response to our request for the legendary chef to host a stagiaire from the MGFD kitchen in Miami at Barbuto, his iconic West Village temple to authentic Italian cuisine. But to Michael’s dismay, he won’t be the one getting the experience of a lifetime working alongside Jdubs and his team as crisp and juicy Bell & Evans birds fly in and out of the restaurant’s magnificent wood-burning oven, seasonal veggies and housemade gnocchi get all family-style friendly, and spontaneous dance parties erupt on tables in the dining room courtesy of manager of many hats and #Ateam leader to the north, Jennifer Davidson.  No, Schwartzy, sadly it’s not your lucky day, but rather Ray Melendi’s, an intern we will miss dearly as he relocates to the Big Apple after his stage to attend culinary school.  Now that’s a send-off, if I’ve ever seen one!  It’ll be hard work, but someone’s gotta do it. Represent us well, Ray!

Michael’s Genuine Food & Drink chef de cuisine Bradley Herron cordially invites you to participate in his third family-style meal with a purpose.  Inspired by Marcus Samuelsson’s memoir, Yes: Chef, Bradley cooked up a dinner series to raise money to send one of his line cooks away to stage for a few days with a great chef. The idea is simple. Get 30 people to each spend $50 on a family style dinner in his own home, cooked by a stage hopeful with lots of help and donations from The Genuine Hospitality Group family to put it on. After two successful dinners, and stages in Jonathon Sawyer’s and soon to be Kevin Sbraga’s kitchens, the third dinner is in motion!  Help us make it possible. Please say yes to Bradley with cash if you see him at MGFD or purchase your ticket through Brown Paper Tickets with credit card.  Your contribution will go to send Ray Melendi to New York City to stage with legendary chef Jonathan Waxman at Barbuto. Holy shnikes!

When: Sunday, January 27, 5-8:00 p.m.

Where: Hosted by chef de cuisine Bradley Herron at his home
411 Northeast 52nd Terrace (Morningside) Miami, FL

What: Please join us for meal cooked by one of our own so they can travel to stage at a great chef’s restaurant.

$50 includes:
– Welcome Cocktail
– Snacks
– 3 courses including dessert, served family-style
– Wines of a few kinds
– Fun in good company
– A warm fuzzy feeling

Ray’s Menu:

Welcome
Kumquat ginger caiperna

Hors d’oeuvres
Oysters  preserved lemon mignonette, chive
Charred Octopus Skewers
Carrot Crostini  caramelized carrot and harissa puree, goat cheese, chervil

First course
BLT Salad  heirloom tomato, local greens, bacon lardons, avocado-herb dressing

Second course
Coq au Vin  mushrooms, thyme, sage
Sauteed Kale  chili flake, garlic

Dessert
Basil Ice Cream  local strawberries, olive oil cookie, pink peppercorns

Stagiaire Supper Two: Eat, Drink & Be Merry to Send a Stage to Get Sbraga’d

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Part of the amazing spread that was the inaugural Stagiaire Supper at Brad’s house in November.

Dear Genuine Kitchen Readers,

After a successful first dinner, travel plans are set for our first stage Steve Martin to work in Jonathon Sawyer’s kitchen for a week in Cleveland from December 14-19. While the cat’s away, we’ll be putting on our second dinner as line cook Milton Vega gets his turn to learn and burn in a Harry’s Chef Pop-Up Series alum’s kitchen — and this time it’s nitro-laced!  Yes, we are speaking of one Kevin Sbraga and his eponymous restaurant in Philadelphia, Schwartz’s hometown. Milton’s got to work for this honor, so he’s putting together a Mediterranean feast with whole snappers and more on the menu.  We now have a ticket option to donate, if you’d like to support, but can’t make the dinner.  Food is home-cooked and served family-style, a guaranteed delicious combination.  Tickets are now live, here, where we will post the menu as soon as it is final… Please help us sell out numero dos, like we did with numero uno!

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When: Sunday, December 15, 5-7:30 p.m.
Where: hosted by chef de cuisine Bradley Herron at his home
411 Northeast 52nd Terrace (Morningside) Miami, FL
What: Please join us for meal cooked by one of our own so they can travel to stage at a great chef’s restaurant.
$50 includes:
Welcome Cocktail + Snacks
3 courses including dessert, served family-style
Wine
RSVP: Please say yes to Bradley with cash or Brown Paper Tickets with credit card.  Your contribution will go to send Milton Vega to Philadelphia for a stage with chef Kevin Sbraga, winner of Top Chef season 7 and chef/owner of Sbraga restaurant.

Flambé? Touché! Kevin Sbraga Schools Schwartz on the Art & Science of Modernist Cuisine

Kev’s new favorite toy, a wheelable liquid nitrogen tank seen here on the floor here at SBRAGA. Tableside freeze action? Yes, please!

Kevin Sbraga is the chef/owner of SBRAGA in Philly where he practices a modern approach to seasonal and ingredient-driven cuisine. This winner of Top Chef: Season 7 and our guest chef tomorrow night at Harry’s May pop-up dinner arrived in Miami yesterday with two cooks, Jocelyn and Jason. They are ready to get cracking on prep for SBRAGA Pizzeria’s family-style menu and will head to the restaurant to begin after finishing lunch with Schwartz at La Camaronera, one of our favorite local seafood joints to share with visitors. (Can I get a doggy bag, please?)

Knowing Michael’s love of foam and other techniques on the more scientific side of cooking, we thought it was the perfect time to set the record straight on this sometimes misunderstood cuisine and find out from a pro what Michael is missing out on. With its most comprehensive manifesto to date taking home 2012 James Beard Awards for “Professional Cooking” and “Cookbook of the Year,” what has been coined molecular gastronomy and put on a pedestal may actually have more in common than meets the eye with the fresh, simple, pure, and down-to-earth approach to food and drink that we know and love here at our restaurants. Read Kevin’s take in his words below, and check out our pop-up series referenced with a quote from Michael in this weekend’s Wall Street Journal at this link.

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