GENUINE PIZZA: Better Pizza at Home Cookbook Tour Announcement!

The GENUINE PIZZA: BETTER PIZZA AT HOME book tour is on!  In anticipation of Michael’s new cookbook release on Tuesday, May 14 we’re unveiling fresh new content including event dates, recipe demo videos, special giveaways from our partners like Lynx Grills and more at cookbook hub  Event tickets will go up on a rolling basis — the first of which is now live for our biggest blowout yet at HQ!  

Tuesday, May 14, Michael’s Genuine Miami and chef de cuisine Dillion Wolff host Michael for a Genuine Pizza Garden Party release day celebration where it all began! Click here for tickets and join us as the new cookbook takes over the restaurant inside and out on our patio for a stationed event with plenty of pizza and awesome things to go with it.  With a menu taken from the pages of his new book, each $100 ticket includes assorted passed snacks, 6 pizzas, a selection of composed salads, cocktails, wine and beer all night long, a signed copy to take home, tax and gratuity!

The wood oven has always been a focal point of the open kitchen at Michael’s Genuine, and it’s no surprise pizza has found a special place in our hearth getting cozy with whole fish and fresh vegetables. Michael’s love for a genuine pie spawned a bunch of warm and welcoming joints where it’s the star, too — Harry’s Pizzeria. Now, the home cook can make and eat better pizza at home, getting comfortable creating balanced, delicious meals centered around everyone’s favorite food.  Let’s celebrate!

[RECIPE] Spring Cleaning the Grill & Your Plate — Lettuce!

Spring is clean up time. No matter where home is, we brush off something — dust from shelves or grimy remains of (so much) snowfall.  While wiping the shmutz from dark corners, we mind what’s inside by eating fresh and clean.  For starters, scrub down the grill and mark some lettuce — escarole to be exact.

“Try to buy lettuce in whole heads,” Michael says.  “The heartier the better, and make sure you cut thick enough on the vein so it holds together. It doesn’t take much time on the grill to get it where you want it — just wilted enough with some good marks, smokey flavor, and still with a nice firm texture.”

It’s always smart if you can to position your grill in a spot with great ventilation, and give yourself some good clearance on all sides. If you’re on wood, you want to light it at least an hour beforehand to get it up to temperature. Watch your fire and use a thermometer — add wood when necessary and have a spray bottle handy for flare ups.  Michael has both an indoor wood grill at home like many of our restaurants, as well as a Lynx gas grill outside — it requires less planning with great results.  Always clean your grill after you’re done eating, not cooking.  Elbow grease with a good brush will do and even a bowl of soapy water with a stainless steel scrubber.

When grilling with lettuce, drizzle liberally with olive oil and season, then use tongs to mark each side of your “steaks”.  Here’s how we serve escarole as a side at Amara at Paraiso, but this is more of a roadmap for running with it, than a recipe.  You can substitute radicchio, endive, romaine — whatever combination you like.  Same goes for the chile and hard to semi-hard cheese.  Just not the lemon, please!  It would make a great entrée salad with grilled shrimp.

Grilled Escarole with Idiazabal, chile, lemon

Serves 4

3/4 cup extra virgin olive oil
1 Fresno chile, thinly sliced
2 heads escarole, cleaned and split
1 tablespoon kosher salt
2 lemons, split in half
1/4 cup shaved Idiazabal cheese

Pre-heat the grill to high.  When hot, brush the grill grates with a wire brush, then rub with a paper towel blotted with vegetable oil.

Place small saucepan on the grill and add 1/2 cup of the oil and the chiles. Warm through until the oil begins to simmer.  Remove from heat and set aside.  Drizzle escarole heads with remaining olive oil and sprinkle with salt.  Place on open grill, cut side down with the lemon halves. Grill escarole and lemon for 3-5 minutes, without turning.  Watch the lettuce in particular — you just want it wilted enough with some good marks for smokey flavor, but still with a nice firm texture.  Pull off onto a cutting board and cut each piece in half.  Dress on the board or platter you plan to serve on, spooning the chile oil and topping with shaved cheese. Enjoy with grilled lemon on the side to squeeze.


Crowd, the Grill | It’s the Fourth of July!

Having people over and cooking for them is one of the joys of any holiday. When it’s all American, like Fourth of July, smoke and fire is a requisite no matter what your rig.  On a recent Sunday, Chef and wife Tamara were at the Lynx grill where the main event wasn’t even the sizzling gorgeous New Yorks.

“It’s no secret we love vegetables in this family,” Chef explains.  “We love meat too, but I think the point is when we light the grill, we do everything on it.”

It is a good point.  Think about all the pluses…  All on the grill, everything it one place. Less running around.  Just stand and tend at your leisure.  Here are some tips from Chef to maximize your time at the grill today and throughout the summer season.

  • Clean your grill and work clean — Please, so it’s not gross.  “You got to love your grill, so it loves you back!”   You don’t want to be stuck cleaning when the food is hot and ready to eat so just make sure to wipe when you are done.  You can clean when you fire up on the next session which entails basic common sense: brush, wipe, scrub and let it burn.  But honestly just do it.  Don’t neglect, or you’ll be sorry!
  • Everything on the grill, please —  It’s not just for meat.  If you’re going to light it, use it. This means the obvious and the less obvious. Grill your vegetables. Check. Cut in even thickness or just cook time them accordingly.  Grill your salad.  A sturdy lettuce like romaine or escarole can be great halved or quartered and given the grill mark treatment.  A little kiss goes a long way, so don’t go too strong or you’ll get more wilt than you want. You can even cut into fresh, crisp raw spears for added texture. Grill your condiments? Try charring leeks, spring onions or scallion to chop into one of our favorite accompaniments to meat and vegetables — salsa verde.  Michael’s base combines parsley, capers, anchovies, garlic, shallot, lemon zest, black pepper, a pinch of red pepper flakes and olive oil.

Vidalia onions love the grill thanks to high sugar content (think caramelization!) and thickly-ringed, sturdy structure.

  • Be organized —  One of Chef’s best pieces of advice when his cookbook first came out was reminding readers to read the recipe all the way through before getting started.  Similarly, when getting ready to grill, gather your mise en place.  Set everything out — using a sheet tray or baking sheet is helpful — not as heavy as a cutting board.  Make sure it’s not just food but any equipment you will need.  And bring it all out.  Less running around, more time to chill.
  • Board Sauce is a (beautiful) thing — You already know to let your meat rest.  Once you’ve cut, you have the inevitable runoff.  Vegetarians aside should 1000% chop veggies in it. Don’t waste all that flavor!



These South Florida Beers Will Hold Genuine Court on Friday, August 12

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At Wynwood Brewing this morning spreading the good word to Luis Brignoni and tap room patrons!

Hop to the Genuine Beer Court.  Our Summer Series finale with the Miami Design District is going out with a tap… or 10!

I’m really excited to bring together such high quality local beer and food at one event,” says Hand of the Beer and TGHG Beverage Manager Amanda Fraga. “While we tried to select different styles to showcase the variety that these guys are known for, the fun should be tasting how different brewers can embrace the same style yet produce such brewery-distinctive results.”

We’re announcing the brew lineup today for our neighborhood’s first beer garden, a unique chance to educate your palate while celebrating the hard work and dedication of our South Florida brewing community!

Wynwood Brewing Company
La Rubia – American Blonde 👑
Magic City – American Pale Ale 👙

Funky Buddha Brewery
Hop Gun – Indian Pale Ale 🇮🇳
Sticky Treats – Rice and Marshmallow Blonde Ale ☁️🍚


Amanda and I are proficient at juggling work and beer, with practice at J. Wakefield’s tap room (thanks Alex for the encouragement!)

Biscayne Bay Brewing Company
Saison – Farmhouse Ale 🐄
La Colada – Coffee Porter ☕️

J. Wakefield Brewing
El Jefe – Hefeweizen 🌾
Amber Waves – Amber Ale 🇺🇸

Miami Beer Company
Mega Mix – Tropical Pale Ale 🌴
Tourist Trappe – Belgian Tripel ⛪️

Enjoy all you care to drink of the above; three Michael’s Genuine® Food & Drink and Lynx Grills food stations including Sausage & Onion Hoagie with dijon mustard & sauerkraut, Broccoli Rabe Pizza with chiles & garlic, and Mini Genuine Burgers with secret sauce, shredded lettuce, extra cheese; Housemade Chex-style Mix; and music and games. We’ll also be giving away a Lynx Smoker Box in a raffle drawing on site, complete with a signed copy of the Michael’s Genuine Food cookbook and a few other surprises!

Tickets are $55 plus tax all inclusive and sold in advance through our link at When you arrive on site, you’ll check in at the door, get your wristband and let the fun begin.  Thanks to our sponsors Cadillac, the official vehicle of The Genuine Hospitality Group and Lynx Grills for going the distance!  Cheers!


Sundown Grillout | Genuine Summer Series Spotlight

Yesterday we announced our first ever summer series with the Miami Design District, with a line up of events reimagining classic outdoor summer pastimes.  Now it’s time to grill down the details of our kickoff event.  June 10’s outdoor feast is like a greatest hits of Chef Michael’s favorites, featuring a menu of cookbook classics and then some more off Lynx Grills (and rotisseries, a pizza oven and flattop “asado” grill!)  Because it’s summer, pairings by Wines of Germany with special attention to Riesling are in order, the perfect bright complement to a fiery feast of smokey, genuine flavors.

Guests will enjoy a cocktail hour from 6-7PM with passed bites followed by a three-course seated dinner at farm-style tables in breezy Palm Court. The evening will feature live music from Marcus Grant “Mutes & Roots” Jazz Trio.

  • Passed Bites
    Crispy Shortrib  romesco, duchilly hazelnuts
    Slow Roasted Pork Pizza  fig, grilled onion, fontina, arugula
    Wood-Grilled Florida Shrimp  dill aioli
    Ricotta Crostini  apricot thyme jam
    Local Fish Ceviche
    Classic Deviled Eggs
    Paired with 2014 Blue Fish Original Dry Riesling, Pfalz
  • First
    Florida Mangos  torn herbs, bean sprouts, peanuts, nuoc cham vinaigrette, fried onions
    Paired with 2013 Fritz Haag Brauneberger Riesling Kabinett, Mosel
  • Second
    Rotisserie Leg of Lamb served family-style   new potatoes, preserved meyer lemon, salsa verde, watercress
    Merguez lamb sausage
    Pickled red onions
    Cucumbers & yogurt
    Paired with 2012 August Kesseler “N” Pinot Noir, Rheingau
  • Dessert
    Grilled Peaches with crème fraiche, Florida honey, pistachios, and thyme.  Paired with NV Dr. L Sparkling Riesling, Mosel

Log_intern_WoG_4cPurchase your Sundown Grillout tickets here and visit the series home at for the full line up and tickets, including season pass to all three events at a discounted price. Follow along at #genuinesummerseries.