Fall for Pumpkin Pie & Brussels Sprouts Salad at Genuine Pizza® & Harry’s Pizzeria®

Autumn has arrived and our casual pizza restaurants have a couple of things cropping up in warm shades and flavors.  As Miami readies for the main growing season to arrive with local farms reaping calabaza and squash of all shapes and sizes still ripe from summer, we also sew the seeds for the harvest to come.  We’re in the mood for a change and to taste how fall feels everywhere!  Look for these new items beginning today at all five locations.

With Niman Ranch bacon added

SEASONAL PIZZA  |  We are sweet on savory Pumpkin Pie ($14) featuring layers of pumpkin both purée and freshly roasted, cipollini onions, kale, and auribela & mozzarella cheeses.  It’s a well-balanced bite, packed with fall flavor and vegetarian. We also like adding Niman Ranch bacon, for that crispy, salty, porky bite that gets extra happy with this toppings combination. Steer your pumpkin spice cravings the pizza way!

The cookbook photoshoot dailies wall of fame, from this past May. Of course, Brussels is represented strong!

SEASONAL SALAD  |  Our surprising mix of ingredients just works in a salad — as much as it wows!  As Michael notes in the manuscript of his forthcoming cookbook Genuine Pizza (May 2019 release), Warm Brussels Sprouts & Burrata Cheese with sliced pears, pistachios, torn herbs, creamy parmigiano dressing ($13) is decadent, satisfying, and filling, and the variety of textures and temperatures checks all the boxes. Sweet, juicy pear lightens and brightens the warm roasted sprouts, which are a nice contrast against the cool burrata. Finishing this salad with pistachios bring just the right amount of crunch to the soft, yielding ingredients. It’s a keeper.

For menus and more visit genuinepizza.com and follow on Instagram @genuinepizza and @harryspizzeria. Watch pumpkin pie being made step by step at Harry’s in the Design District here!

 

Pumpkin Spice… Bacon? Hinckley’s Fancy Meats Trunk Show Rolls into Michael’s Genuine® Next Tuesday

Packing The Charcuterie Box for shipment. Duck Ham, Bacon Liverwurst, Tasso, Antelope Sausage, Duck Rillette, Spuma di lardo, country pate, head cheese terrine.

Pumpkin Spice Bacon What.

The best wurst, handled with care.  After hitting his Kickstarter funding goal of $25K to take Hinckley’s Fancy Meats to the next level with nationwide shipping, chef/owner Matt Hinckley is rolling up a Yeti cooler full of his Florida-sourced and cured heritage product to Michael’s Genuine Food & Drink so we can have a taste of the goods.  Join us at MGFD on Tuesday, October 17 for Happy Hour beginning at 4:30 p.m., then Dinner from 5:30-11 p.m. as Matt pops special dishes onto the MGFD menu a la carte, with select charcuterie available for purchase to take home.  Reservations (305.573.5550) and walk-ins welcome!

DISHES

Charcuterie Plate hunter’s terrine. bacon liverwurst. duck rillette. fancy mustard. crostini.
BBQ Spare Ribs charred scallions.
Wood Oven Roasted Pumpkin hinckley’s fancy bacon. goat cheese. brown butter vinaigrette. sage.
Meatlover’s Pizza florida ham. hinckley’s fancy bacon. tasso. fontina. arugula.
Rabbit & Smoked Pig Head Roulade pickled veggies. bitter greens.

TRUNK SHOW MEATS 

Pumpkin Spice Bacon $17/lb.
Grass Fed Sirloin Steaks $26/lb.
Mexican Chorizo $14/lb.
Wild Boar Breakfast Sausage $15/lb.
Grass Fed Bacon Burger $14/lb
Duck Hams (2 ea.) $10
Tasso (2 ea.) $14
Smoked Antelope Sausage $17/lb.
Bone Broth $4/pt.

Meatballing the right way!

Matt makes seasonal creations and limited runs, like Holiday Hams (make your holiday gift list now, people!) and what is this about Pumpkin Spice Bacon in his Butcher CSA Subscription and also shipping nationwide (free for orders over $150 with coupon code FREE SHIPPING)?  A whole applewood and cinnamon bark smoked slab of it would make you some friends.  If this isn’t familiar enough, there are plenty of offerings crafted with the home cook in mind like Meatball Mix made with Central Florida beef raised on grass pasture mixed with fresh pork and HFM pancetta. Make meatball sandwiches, put it in pasta, or stuff some veggies.  It’s incredible to see this fledgling Orlando-based nose-to-tail butcher shop getting it done with a new nationwide marketplace. Now you can have access to the same quality ingredients for your kitchen that chefs use in the best restaurants in the country and do your part in making a better and more transparent food system for everyone!