Your Monday Motivation — Marc Vetri’s Mastering Pizza Cookbook Dinner Menu!

One week from today, Michael’s Genuine welcomes Chef Marc Vetri for a dinner celebrating the recipes from his just-released Mastering Pizza cookbook — with a side of Porchetta.  Now that’s a capital P!  The menu is set, and we are excited to share it for the first time today.  Click here to join Michael and the team at the OG on October 1 at 7pm for a night in good company enjoying the labor of love that making a cookbook the thoughtful way is. It just tastes better when it’s done right.

Passed
Salsiccia Calzone with fennel sausage, mozzarella, and tomato sauce
Zucchine Pizza with shaved zucchini, stracciatella, and mint
Cacio e Pepe Pizza with pecorino and black pepper
Anchovy Pecorino al Taglio

First
Italian Caesar with escarole, bagna cauda, parmigiana, egg, anchovy
Wood Roasted Calabaza Salad with arugula, pecorino, walnuts fried sage, brown butter vinaigrette

Main
Slow Roasted Porchetta
Wood Roasted Marble Potatoes with fennel and lemon
Wood Roasted Cauliflower with pine nuts and plumped currants

Dessert
Nutella stuffed pizza

Salsiccia Pizza

Mastering Pizza Cookbook Dinner Includes:
Reception with a welcome cocktail and passed bites
Sit down 3 course (including dessert) family style dinner
Free flowing red, white, rose and beer all night long
Signed book
Tax and gratuity
$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.

Marc’s photoshoot living room takeover is reminiscent of Michael’s experience for Genuine Pizza in May. We learned a lot from the process!

Slow Fires at Cypress Tavern | Chef Justin Smillie’s Cookbook Dinner & Upland Miami Preview

slow-fires_ct-presenter-new

Chef Justin Smillie is coming to town, and he’s making a stop with Schwartz first! Before Upland — the restaurant he opened in NYC with Stephen Starr, named after his hometown in California — opens in Miami Beach’s South of Fifth neighborhood later this fall, we will welcome him for a cookbook dinner and preview of the deliciousness to come.  Join us Tuesday, October 25 at 7pm for Slow Fires at Cypress Tavern. TICKETS ARE AVAILABLE HERE TODAY!  Included for $195 are passed canapes, welcome cocktail, 4 plated courses including wine pairings, a signed cookbook, and tax and gratuity.  And Justin’s company of course!

 

Cypress Tavern chef de cuisine Max Makowski knows what's up. He had his copy long before we confirmed Justin!

Cypress Tavern chef de cuisine Max Makowski knows what’s up. He had his copy long before we confirmed Justin!

Drawing on his rural youth — the rustic elements of the outdoors including regular camping trips, foraging for wild ingredients, and fly-fishing — for inspiration, Justin worked his way through some pretty incredible kitchens to get where he is today, making his own mark. From Jean-Georges Vongerichten’s Mercer Kitchen to Danny Meyer’s Gramercy Tavern and Jonathan Waxman’s Washington Park and Barbuto, he fell in love with the bold flavors and rustic techniques showcased in the restaurant, and this philosophy would stick with him. We too got bitten by the Smillie bug after memorable meals at Il Buco Alimentari e Vineria, where he earned three stars from The New York Times.

In November 2015, the chef released Slow Fires: Mastering New Ways to Braise, Roast, and Grill. His first book, which is published by Clarkson Potter, explores the fundamental techniques of braising, roasting, and grilling–and shows you how to see them in new ways, to learn the rules to break them.  We can’t wait to do just that after trying to wrangle Justin for what seems like forever. Can’t believe it’s happening. Pinch yourself. It’s real!

A quick note on ticketing for this event: We are pleased to try out Mixstir for the first time, a South Florida-based company (which we are always happy to support!) with an easy-to-use and beautiful e-ticketing interface. We think you’ll think it’s a great improvement, too.  Please email me your feedback if you’d like at jackie@thegenuinehospitalitygroup.com.  We are eager to hear what you think, and look forward to seeing you on October 25!

Your First Taste of Michael’s SLS Brickell Restaurant, at Cypress Tavern.

SLS Hotel Brickell Splash

How does a chef develop a concept? Eating and cooking a lot of food.

We are proud to announce A Taste of Brickell at Cypress on Wednesday, June 22, an evening celebrating a first taste of what’s on Michael’s plate as he prepares to open a new restaurant at SLS Brickell early this fall.  Tickets are now live HERE!

Join us at Chef’s American Grill & Cocktail bar for a 4-course prix fixe dinner with wine pairing. Ticketed reservations ($89 plus tax and gratuity) are available for purchase exclusively here, with seatings throughout the evening beginning at 6:30pm. Your experience begins with an amuse and welcome toast.

The SLS Brickell Hotel is now accepting reservations for October 3 and beyond. At the center of it all – the newest addition to the SLS brand, takes its standards of style, luxury and service to transform Miami’s skyline. A feast for the senses. A creative cocktail of sophistication and playfulness. A hotel with elements of creativity and community, SLS Brickell will be an irresistible retreat in the city’s center. Featuring 124 rooms, including 450 residential suites, world-class décor, unforgettable dining and nightlife experiences, exclusive access to the sbe Collection and global concierge—this unprecedented destination and ownership opportunity can be yours soon in Fall 2016.

We can’t wait to share more on the concept soon, and welcome you! Staycation anyone?  See you for the first of many memorable dinners inspired by the newest addition to The Genuine Hospitality Group family.

Announcing Flavorwalla Pizzeria | Chef Floyd Cardoz Pops at Harry’s Tuesday, April 12

To get a peek into how chefs like to eat when they’re not at work is a special treat, especially when it’s an Indian-American chef who’s written a cookbook on the matter. Luckily, our next pop-up comes with such a “flavorwalla” to help you “bring the flavor” into your home kitchen no matter what the cuisine… Chef Floyd Cardoz!

COLOR AUTHOR PHOTO. Floyd Cardoz. Credit Lauren VoloWe are so excited to announce that Flavorwalla Pizzeria is coming to Harry’s Pizzeria in Miami’s Design District Tuesday, April 12 at 7PM, featuring dishes (and a drink!) from Floyd’s brand new cookbook. It publishes one week before the event!

TICKETS ARE NOW LIVE HERE!

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, a personally signed copy FLOYD CARDOZ: FLAVORWALLA: Big Flavor. Bold Spices. A New Way to Cook the Foods You Love (Artisan Books, April 5, 2016!!!) All that and tax and gratuity are included in the ticket price of $150. All sales are final.

Chef Cardoz is also planning his return to the New York restaurant world, opening Paowalla in Soho this summer, more casual than his previous restaurants and focusing on wood fire cooking, Indian spicing techniques and local ingredients.  He’s spent lots of time back in India over the past few years, reconnecting with his roots at home and opening The Bombay Canteen in Mumbai. His Instagram is a travelogue of exotic spices and street snacks, family recipes and meals shared at home. What a busy and exciting time to have him at Harry’s, full of inspiration and new endeavours!

We will release the menu two weeks from the event… In the meantime, snag those tix while they last. Thank you and looking forward to bringing the flavor to you next month!

Announcing Chef Bradley’s Pizzeria Pop-Up Dinner Menu!

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Bradley at his pop-up station, holding it down at April Bloomfield’s Spotted Pig Pizzeria in February of 2013. Legend has it that the executive chef of The Genuine Hospitality Group has worked every single dinner since Harry’s began inviting guest chefs in 2011.

Feast your eyes! To welcome 2016, Michael’s neighborhood American pizzeria becomes Bradley’s Pizzeria, as The Genuine Hospitality Group executive chef Bradley Herron prepares a Mexican dinner his way on Tuesday, January 26 at 7PM at Harry’s Pizzeria in the Design District (#HPDesignDistrict on Instagram) located at 3918 North Miami Ave., Miami, FL 33127.  There will be fire and finesse. It’s what Bradley does best – that magical intersection of bravado and balance. The plates will be soulful, beautiful, and filled with fresh ingredients. We see this chef so often, in and out of the restaurants – and especially at pop-up dinners, yet so rarely have the chance to enjoy his own inspired cooking. He is one-of-a-kind, and we know better than to pass up an opportunity when one like this comes around. Take it.  Here’s the menu if you were even hesitating!

CLICK HERE FOR TICKETS!

IMG_5789COCKTAIL
Tamarindo ~ tamarind syrup, lime, agave, tamarind juice, reposado tequila,  salt and spice rim

PASSED
Rabbit Taquito
Soft Cooked Egg, green chile, chorizo bits
Warm Octopus, black bean sauce, cilantro, lime
Avocado Toast,  corn cooked in ashes
Pizza, smoked chilies, crushed tomato, queso fresco, cilantro

FIRST
Beets, kale, apricot, chipotle, feta
Peeky Toe Crab, radish, lime, serrano chilies

SECOND
Corn Pudding with Smoked Duck Leg
Green Chili Enchiladas

THIRD
Mole Lamb Neck with Queso Fresco with all the fixins
Blue Corn Tortillas
Radish
Lime
Cabbage Slaw
Roasted Carrots with Mexican spice
Local Vegetable Escabeche

DESSERT
Spiced Chocolate Pudding
Florida Strawberries
Crema
TBD Crunchy/Cookie/Hot thing with cinnamon sugar

TO DRINK
Tecate
Lioco Carignan Rosé
La Craie Vouvray
Ridge Three Valley Zinfandel

Bradley's Pizzeria flyer