Thousands of Items for Sale at Our First Genuine Restaurant Yard Sale!

We tend to accumulate a lot of stuff in this business, and it is time to clean house and throw a pre-holiday season party so you can shop to your heart’s and tummy’s content on restaurant wares and more. Hang with the chickens! Priced to sell! Everything must go! JOIN US IN THE LOT BEHIND HARRY’S PIZZERIA @miamidesigndistrict Saturday, Nov. 16 from 9 a.m. to 3 p.m. Thousands of items for sale, from restaurant ready, to home use-friendly!  Live music from Harry Schwartz’s band Arrowhead, free pizza from Harry’s mobile wood oven and free-flowing La Fête du Rosé. Expect to find until they are swiped up: – Propane Outdoor Heaters
– Heat Lamps
– Tables and bases
– Chairs
– Barstools
– Framed Photos
– China
– Glassware
– Silverware
– Glass racks
– Appliances
– Glass jars
– Decorative Items
– Cookware
– Food service pans
– Kitchen Supplies
– Small Wares

Tons of Full Sets & Unique Pieces!

Portion of proceeds benefits @youngmusiciansunite, a favorite Chef Schwartz non-profit that believes that every student in Miami-Dade deserves access to music education regardless of their socio-economic background!

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.

When a Just Ok Bagel Is Not Good Enough, The Genuine Commissary Dials in the Schwartz Recipe

“MJ always has to touch the dough.  Always,” explains Chelsea Hillier, assistant pastry chef.  It’s 5:56 a.m. and work on the day’s prep list has already been in motion for 30 minutes.  We’re spending the morning at the Genuine Commissary, where the energy is decidedly different than later in the day.  It’s… well… therapeutic?

To understand how a place so frenetic can glaze-coat the spirit and spark a twinkle in the eye, you have to be there. In fact, I prescribe a visit with MJ and her team to anyone afflicted with a case of sour attitude or bad day.  It’s a dose of good vibes, creative energy and inspirational collaboration like no other I’ve experienced.  Talk about knowing where our food comes from… They have their hands all over it.

“We started making the bagels because Harry and I went to brunch on Miami Beach,” chef Michael recounts. “Harry’s bagel arrived, and it was like a Lender’s. At this fancy place! I listened to myself as I justified how this could happen — that it’s too hard to make good bagels, so why go through the pain of making sure it’s done right, the extra cost and time associated.  It was then when I realized that was totally ridiculous.  We shouldn’t have to suffer through shitty bagels.  Let’s make bagels!  So Harry and I spent a few weekends after that testing recipes and figuring it out.”

Spreading the peanut butter cream to the nutter shell. Myrtille is one of several commissary staff exclusively working on-site,  not including TGHG chefs overseeing the production or popping in on any given day for recipe testing or other projects related to Michael Schwartz Events.

MJ, whose title of Pastry Chef is more and more savory these days, and Chelsea have totally embraced this thought process and put it into action, with their well-oiled machine.  It’s an exercise in “mental time management”, and to get good fitness there serves them in every aspect of functionality and productivity at the space.  That they are taking on bagels to begin with demonstrates the strength of the operation, and its steady and calculated evolution from humble beginnings in January — both in capabilities and the scope of its role. The commissary now supplies Ella Pop Café with 12 to 14 a day (“We want them to be fresh, and eliminate waste when possible, so no crazy pars,” they say) and 56 on Sunday’s for Michael’s Genuine.

“We used to do the English muffin at brunch, and Chef was like ‘I want you guys to do bagels’ and he gave us this recipe and asked us to develop it,” MJ explains. “It really came to life when we got the commissary and this (combi) oven.  There aren’t a lot of places that make them by hand, from scratch.  We just worked with the dough and used the Rational as our ally to make the best of it in a controlled environment. Before we would boil them, we were trying to be rushed at the restaurant to get it done, and they weren’t right.”

As Chelsea rolls and then rests the dough before pulling them into loops, she explains that the bagels take good chunk of time even if it is only 12 to 14. The key to bagels is keeping a clean workspace, and that also includes your hands.  You don’t want to incorporate more flour or oil than necessary, even the tiniest bit.  They need to sit and rest for the gluten to develop properly in the dough, not too much or they’ll get tense and rip, overextending like a muscle.

“It’s a time to breath and think amidst the craziness of the pace from one thing to the next. It’s like therapy,” she reflects. “The time they need depends. You need more than time to know.  You have to touch them, and use all your senses to know when.  I usually stare at the prep list and contemplate as I’m pulling them.”

Homework.

So much depends on time and timing here for it to all work, from the bagel dough and all its stages including proofing and baking, to adjustments on call times for the staff based on the work load for the week.  When the duck confit goes in for its 9 hour water bath (sous vide) at 8 a.m., you better have completed everything requiring the combi oven by then. In this way, the prep list double as a recipe, which Chef notes only serves if read all the way through before starting.  Then there’s the last minute requests, the fire drills you can’t plan for, like a downed walk-in cooler, that can set things off axis and require smart, creative thinking on the fly. It’s a business of anticipation but also of problem solving.

The day builds momentum from the instant Chelsea opens the kitchen, a mind-blowing (cue the new emoji!), eye-squinting 4:30 a.m. on Sundays.  The morning is the most hectic because because the team needs to knock out all orders for the restaurants, to supply everyone — and they want things fresh.  They base everything off Ella’s timeline so that means 8:30 a.m. delivery. On days there are early orders for Michael Schwartz Events, that could be 7:30 a.m.  Rye Butterscotch Brownie trimmings make it all better, of course. So does the surprise, creative elements unique to each day.

“We never do the same thing. Everyday is different,” Chelsea smiles.  “There are certain routines and things we need to make. Sometimes we do cupcakes or special cookies.  Whoever is making the donut gets to make what they want to make and have a creative outlet.  If we want to bring something in we always make sure we have a plan for it.  I’m working on developing the brunch menu to reflect the arrival of season.  So if I bring in pears, we find ways to cross utilize them across many restaurants and formats.”

Then there’s the fun of watching MJ and Chelsea bat back and forth like a tennis, crosschecking tasks and playing off each other’s moves and sensibilities, which are opposed in the most fluid and collaborative way.  Complementary, like any effective creative pair.

“I think everybody at the commissary really enjoys working here,” MJ reflects.  “We all come with a purpose and work equally as hard, and at the end of the day that’s what worth it.”

Party Spring through Summer, a Michael Schwartz Events In-Restaurant Special of 15% Off

MSE_Spring Summer Blast offer

The Genuine Hospitality Group invites you to celebrate with us! From corporate luncheons, to premium receptions, we’re proud to offer a wide range of event capabilities featuring food and drink by Michael Schwartz at his Design District restaurants including these yummy diversions below.  All restaurants are also available for large party reservations and buyouts, as well as off premise catering. Email lindsay@thegenuinehospitalitygroup.com or call 203.313.4503!

MSE_Cypress LunchPRIVATE WEEKDAY LUNCHES
Cypress Tavern | American Grill & Cocktail Bar
3620 Northeast Second Avenue
Miami, FL 33137

One of our favorite intimate dining rooms shines in the daytime for private lunches for groups up to 50 guests.  See for yourself and book Monday through Friday (we brunch on Saturdays!), whether a treat for your board’s monthly meeting, women’s or gentlemen’s club luncheon or annual fundraising event for your favorite local cause.  The space is our most conducive to productivity, but eases into festivity should the occasion call for that kind of thing (we hope!)

MSE_Snacks MGFDSCHWARTZ SIGNATURE SNACKS & MORE
Michael’s Genuine Food & Drink | Fresh, Simple, Pure
130 N.E. 40th Street
Miami, FL 33137

Create a casual courtyard cocktail party with passed snacks, or head inside to The Bar Room for a semi-private experience.  From crispy thick cut potato chips with pan-fried onion dip to classic deviled eggs, no one does delectable bites and atmosphere quite like Michael’s flagship. You know it!

MSE_Ella chef's tableYOUR OWN PRIVATE CHEF’S TABLE
ella | light and airy café
140 N.E. 39th Street
Miami, FL 33137

Looking for a hidden gem? Ella in the Design District’s sun-drenched Palm Court comes alive at night, a cocoon of creativity a table or two set for an intimate feast. Take over the space after hours with your own chef’s table experience including custom menu, optional beverage pairings and maybe even Michael Schwartz is yours for the night to cook!

MSE_Harry's pizza partyA PIZZA PARTY IS WHAT YOU MAKE OF IT
Harry’s Pizzeria | Neighborhood American Pizzeria
3918 North Miami Avenue
Miami, FL 33127

Head to Harry’s Pizzeria for a pizza-making class, or let us do the work while your group digs into fan favorites like Harry’s perfectly tender meatballs and addictive polenta fries!

Michael Schwartz is Now Hiring Our Next Michael’s Genuine Food & Drink Chef de Cuisine!

It has always been one of our goals to hire and groom young talent, and Michael’s Genuine Food & Drink has always the beneficiary of the new ideas and energy that come along with that.  Michael is now looking for the next leader to step up and take the reigns of his flagship kitchen, as chef de cuisine Niven Patel moves on to pursue his own restaurant.  What an incredible three plus years he has shared with us.  From his commitment to local sourcing – a passion so strong he grows his own ingredients – to his gentle command of the kitchen, Niven has shined brightly as Bradley Herron did before him, helping this seminal restaurant evolve and innovate while always staying true to Michael’s vision.  The launching pad for young talent is primed.

MICHAEL IS NOW HIRING  for this key position, looking for a leader driven by integrity and respect for his fresh, simple, and pure approach, who can build on and strengthen this established legacy as the restaurant heads into its milestone 10th year of business.

Requirements:
– A minimum of 5 years of kitchen management experience
– A minimum of 2 years of experience as chef de cuisine or executive chef
– Highly organized and fiscally responsible
– Strong leadership and management skills, empowering the success and growth of subordinates
– Passionate about sourcing of product and its utilization in the kitchen; understands creativity is about common sense as much as it is about talent
– Clear communicator
– Dependable
– Works well under pressure

To apply, email your resume directly to Chef at michael@thegenuinehospitalitygroup.com.

The Genuine Hospitality Group also is hosting its quarterly job fair from 10am-4pm at its headquarters in the Design District tomorrow, March 26.  Find details here.