On Your Marc… Mastering Pizza Cookbook Dinner at Michael’s Genuine

Get set to spread the love.  The pizza kind.  We are tickled to again welcome into our kitchen the one and only Chef Marc Vetri — this time to celebrate our favorite food.  Everyone’s favorite food.  Pizza!  You can’t go back to any old pie once you’ve tasted an extraordinary one — and we’ve got plenty on October 1!  For one seating and one night only beginning at 7PM, Michael hosts his friend and the founder of Philadelphia’s Vetri Family of Restaurants for the Mastering Pizza Cookbook dinner featuring a handful of the recipes he has perfected to create artisanal pies at home. The last time we cooked together in Miami was February 22, 2012 at Harry’s original location in the Miami Design District. It’s been way too long, and we’re ready to make it up to you… and ourselves!  Tickets are live today HERE!

Mastering Pizza Dinner Includes reception with a welcome cocktail and passed bites, sit down 3-course (including dessert) family style dinner, free flowing red, white and rosé wine — as well as beer — all night long, a signed book, and tax and gratuity for $150 per person.

Pizza remains America’s favorite food, but one that many people hesitate to make at home. In Mastering Pizza, the award-winning Philly-based chef tackles the topic with his trademark precision, making perfect pizza available to anyone. The recipes gleaned from years spent researching recipes in Italy and perfecting them in America have a variety of base doughs of different hydration levels, which allow home cooks to achieve the same results with a regular kitchen oven as they would with a professional pizza oven. The book covers popular standards like Margherita and Carbonara while also featuring unexpected toppings such as mussels and truffles and even a dessert pizza made with Nutella. With transporting imagery from Italy and hardworking step-by-step photos to demystify the process, Mastering Pizza will help you make pizza as delicious as you find in Italy.

“Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone” isn’t the chef’s first cookbook; the man behind the eponymous Vetri Cucina first published a collection recipes in 2008 with “Il Viaggio Di Vetri: A Culinary Journey,” detailing his culinary roots of when he began learning the craft in Bergamo, Italy, and the path that led him to the opening of Vetri.

Philly boys together and victorious in Minnesota this last Super Sunday.

His other books, 2011’s “Rustic Italian Food”– for which we hosted a dinner at Harry’s Pizzeria’s chef pop up series — and 2015’s “Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto,” likewise infuse stories from Vetri’s time in Italy alongside his recipes. With his latest work, Vetri shifts focus to the food customers may be more accustomed to if they’ve ever visited the area’s several Pizzeria Vetri locations, notably more casual (and affordable) than Vetri Cucina. The release date coincides with the five-year anniversary of the first Pizzeria Vetri location.

Michael’s forthcoming pizza cookbook, Genuine Pizza: Better Pizza at Home, releases in May of next year.  And an invitation to Pizzeria Vetri to launch it. It’s only right in the city of brotherly love, don’t you think, Marc?!  We can’t wait!

We Couldn’t Fuggetaboutit! Katz’s Pastrami on Rye Pizza Returns to Miami at Schwartz’s Pizzerias In September for Two Weeks Only

Look for the signs.

Homer, a pizza cook at Miami Design District, couldn’t believe his eyes!

Start spreading the news. Miami will have what the Big Apple is having… AGAIN!  Back by popular demand, the Katz’s Pastrami Pizza on Rye Crust that Michael conceived last summer will be available at all four South Florida pizzerias and new Atlanta location beginning Monday, September 17 until Sunday, September 30. Chef and Katz’s Delicatessen owner Jake Dell connected on a recent trip to NYC and hatched a plan to give the people what they want for the second year in a row.  We are positively verklempt — especially our pizza cooks who couldn’t get enough of this specialty inspired the icon’s famous sandwich the first go around.

Katz’s Deli famous pastrami, sauerkraut, rye pizza crust, mustard sauce, gruyère 18

“The original Lower East Side location is an obligatory stop on every visit,” Michael says. “Katz’s pastrami on rye sandwich is legendary — and one my all time favorites. I have to pinch myself that it’s going to be back in our pizza ovens!”

It’s always a pleasure to bring a taste of New York City’s iconic Katz’s
Delicatessen to the 6th Borough.  The Pastrami on Rye pizza will be available all day long during regular business hours, as well as delivery and takeout — until Michael has to call Jake for more meat!  Visit genuinepizza.com.com/locations to plan your visit and share the Jewish Deli love at #pastramionpie.  And remember you’ll never run out of pastrami at home by ordering your own at katzsdelicatessen.com – Katz’s ships nationwide.

 

Schwartz Readies His Beachside Manor Announcing New Restaurant at COMO Metropolitan Miami Beach

The back porch at lobby and restaurant level.

COMO, estás. Today Michael is excited to announce a partnership with COMO Hotels and Resorts to open a new restaurant at COMO Metropolitan Miami Beach later this year in the Traymore Restaurant and Gin Bar space at 2445 Collins Ave. In addition to rolling out new breakfast, lunch, dinner and brunch menus, The Genuine Hospitality Group will oversee food and beverage throughout the property including in-room dining service. We have already begun to immerse ourselves in this beautiful new environment and are inspired to be back on Miami Beach where the spirit and soul is layered and strong. Opening is planned in time for the 2018-19 season.

“For us, it’s always about more than the food. But the food is really important!” Michael explains.  “We feel a kinship with what the COMO brand represents.  There is a commitment to both personalized service and reflecting the location of the property and its history in the space.  It’s about a holistic approach to creating a thoughtful experience for guests.”

As restaurant people, we are driven by the opportunity to create and feed off this energy, whether it’s an experience inside one of our existing spaces or developing a new one.  Despite the many projects that come across our desks, there are few that make sense to pursue — the right mix of timing, inspiration and resources, and of course how it impacts our people and the growth of the business at large.

COMO Metropolitan’s terrace, fronting a boardwalk the runs north between beach and the backyards of the buildings down Collins Ave (here facing south)

Name and concept will be announced soon, with an approach grounded in food you can feel good about eating, natural and balanced with global influences. Michael will collaborate with longtime partners at award-winning design firm Meyer Davis Studio – designers of Amara at Paraiso and the forthcoming restaurant at Park Grove – to refresh the space, celebrating its art deco past and the integrity of existing design elements.

The view from the pool (behind) back to the hotel (facing west).

COMO Metropolitan Miami Beach is a 74-room hotel occupying an original 1930s building located in the heart of the city’s famous art deco district. The hotel has direct access to the beach and a private swimming pool, two restaurants, and a COMO Shambhala Urban Escape spa. Located on Collins Avenue and 24th Street, the views stretch across the Atlantic to the east or the Intracoastal Waterway to the west, flooding rooms with Miami Beach sunshine. Interiors are by the Italian designer Paola Navone, who preserved the hotel’s art deco heritage and contrasted it with an urbane, contemporary spirit in shades of peppermint green and dusky grey with surfaces of cool white marble and shining chrome. Traymore, the hotel’s headline restaurant, offers fine Floridian seafood and the signature Traymore Bar showcases over 30 artisanal gins. The COMO Shambhala Urban Escape spa features four treatment rooms and a rooftop hydrotherapy pool.

The COMO Group, headquartered in Singapore, represents Christina Ong’s unique vision of contemporary living. The Group encompasses the hospitality collection, COMO Hotels and Resorts, which offers personalised luxury travel experiences through individualised service, a commitment to holistic wellness, and award-winning cuisine. Each hotel is developed in response to the destination it inhabits. The Group also includes the international luxury fashion retailer Club 21, the award-winning wellness concept COMO Shambhala, and the philanthropic COMO Foundation. Get a glimpse of their beautiful destinations and follow along for the adventures on Instagram @comohotels.

Bowled Over By Inspiration? For Chef Bradley Herron, It’s Right Under Your Nose.

Tuna Bowl, constructed.

Ever made a “garbage salad”?  The Genuine Hospitality Group’s Culinary Director Bradley Herron has.  Head scratch?  It’s not what you’re thinking.  Or maybe it is?

Perhaps you’ve had this moment, too, standing in front of a refrigerator looking for something good to eat and the landscape is bleak — a few lonely remains, a couple of scallions here and a half a lemon there, the bundle of parsley looking more like a bushel, and mismatched jars with innards haggard like the end of the DMV line.  It’s the look of resignation.  But this is not what everyone sees in what’s left on shelves or hidden in the pantry. If you’re Brad, you just need a stainless mixing bowl and boom! You are the envy of the office with special requests for lunch.

“Cleaning house.  It’s how we like to do things here over the course of a week, and it’s how the tuna bowl happened.” Brad explains to me on the line at Michael’s Genuine last Friday. “I saw this bag of wild rice sitting around waiting to die and thought about what we could make with it.  It starts with what you have, not always what you can order, and goes from there.  We can supplement with a few special things and make something really delicious. Cooking creatively is usually always about cooking smart.”

Vegetarian’s delight — Grain Bowl with sprouts, calabaza, radish, avocado, sambal

Lunch’s Tuna Bowl, and its Grain Bowl counterpart at dinner, snuck up on the menu over the past couple of weeks and have been a big hit at the office and in the dining room.  On Friday, fresh yellowfin came very finely chopped with seasonings including sambal, an Indonesian chile sauce we love for its intensity of flavor (mostly due to fish sauce).  The bowl is then constructed with a foundation of mixed grains including wild rice, red quinoa and farro onto which sliced cucumbers and radishes, nice looking hydroponic arugula, shaved white onions, bean sprouts and alfalfa, butter lettuce and a hulking half scoop of cubed avocado are packed. A favorite Vietnamese dressing, also fish sauce based, nuoc cham, is drizzled liberally.  Last week, the Tuna Bowl popped on Instagram with tail feathers of green and purple on display in baby fire sorrel.

“Yea, and it’ll have different things next week, too,” Brad continues.  “It’s a different way of looking at the recipe development process — maybe even backwards from the perspective of someone who is used to looking up recipes in a book and shopping for ingredients to conceive a menu.  But it makes for an efficient and creative kitchen, and there’s no reason why cross utilization shouldn’t apply to the home cook looking to eliminate waste and maximize flavor. Lots of cost savings, too.”

Teach a man to load the ingredient wall — left to right — from ripe, to ripening. This process brings back of house and front of house together to make the dining room stand for something (beautiful) and function properly for cooks in need of ingredients as the tickets come in.

What initially piqued my interested in Brad’s bowls was the idea of what makes for a good one. There is a formula, and it’s not how your corner “poke” shop does it DIY, a recipe for over doing it. Simplicity and restraint, sure, but really it’s about one thing — balance. At Michael’s Genuine it produces successful menus from the practicality and practice of cross utilization and is the essential notion all of our Genuine kitchens are built on. This is why the bowl canvas is so apt.  For our cooks, this idea informs the roadmap for every single dish.  It’s about the interplay of texture, color, flavor and temperature to create contrast and, if not thoughtfully considered, is what can make or break even a technically perfect one.

Look for more bowl variations to come, as well as what’s new for Miami Spice beginning August 1, posted daily @michaelsgenuine and where we now have a video of the tuna bowl assembly.

Bowls on fire at MGFD. What combo is up next?

Amara’s Sunset Beach Party Sets Sunday Ablaze with Special Skewers, Champagne & More

Easy Sunday evenings begin on the bay. Following brunch on July 29, the Amara Beach grill gets fired up with special anticuchos skewers and beverage specials including $15 Champagne Veuve Clicquot “Yellow Label” by the glass.  DJ Savy Fontana will send us off into the sunset.  Reservations and walk-ins are welcome.

Enjoy the supplemental menu below available a la carte inside and out from 4-10PM — including bar, terrace, our beach lounge area and deck chairs.

At 6PM our regular dinner menu will join the party.  Call (305) 702-5528, email reservations@amaraatparaiso.com  or visit  Open Table to book.  Amara at Paraiso is located at 3101 NE 7th Ave (Paraiso District) Miami, FL 33137.