Music to Our Mouths! Miami Beach Pop Festival Announces Pop Mercado Food Vendor Line-Up

The Miami Beach Pop Festival takes over our beautiful South Beach shore  the weekend of November 8-10, and music isn’t the only enticing line-up in store!  Announcing producers and culinary host Michael Schwartz are excited to announce Pop Mercado, because when we throw a party we take the food game to the next level!  All your favorites and our friends are invited!

“In my restaurants it’s always been about sourcing close to home and connecting with our community on many levels — inspiration included,” says Schwartz. “We’ve never been shy about expressing bold flavors in this city, and the opportunity to reconnect with what we love about living here reminds us of how lucky we are — music and culture in perfect harmony, especially with this one of a kind lineup!”

From Azucar Ice Cream, to Panther Coffee, to our own Harry’s Pizzeria and office party fave Coyo Taco, Pop Mercado aims to showcase the diversity of Miami’s history and iconic food offerings. Each vendor will showcase their signature dishes at the festival, truly creating “a food festival experience right on the sands of South Beach,” according to Miami Beach Pop Festival.

As we eagerly wait the mouthwatering menu, we’ll be rolling out a taste of what’s to come on social media, so stay tuned!  Culinary partners include: Azucar Ice Cream, Blackbrick by Chef Richard Hales, Chug’s Diner, Coyo Taco, El Bagel, Harry’s Pizzeria, Pincho, Miami Smokers, Paletas Morelia, Panther Coffee, Hippie Dips, Efe’s Greek Food, The Fruit Stand, Gogo Empanadas, Greedy Little Pig, Guaca-go, Island Noodles, Lucky Slushy, Pie Daddy, Pop Queen, Red The Steakhouse South Beach, Surf N Soul Grill, Thai BBQ, and Wakamolli.  Miami Beach Pop Festival will be held on the shore of South Beach between 5th and 10th Streets, adjacent to Lummus Park and Ocean Drive. For more information and to buy tickets, click here.

SoBe It! Your 2017 Genuine Tickets at the 16th Annual South Beach Wine & Food Festival

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Party game strong at Chef’s house in February.

From one big shindig to the next.  With another Art Basel in the record books, we’re laser focused on finishing 2016 strong, whether with loads of Genuine Gifts (including and especially gift cards!) and New Year’s Eve specials at Cypress Tavern and Harry’s Pizzeria (stay tuned for that announcement on Monday!).  But for now, we’d like to introduce you to The Genuine Hospitality Group’s events at next year’s South Beach Wine & Food Festival before they sell out.  Check out the parties listed below with their corresponding participating TGHG restaurants.  Cheers… Training your body to get through it all begins now.  Thanks again to Lee Brian Schrager for inviting Team Schwartz to play again!

THURSDAY, FEBRUARY 23

genuine_0-1MICHAEL’S GENUINE® FOOD & DRINK | 10 Years of Genuine: Dinner hosted by Michael Schwartz, Marc Vetri and Jonathan Waxman presented by Bank of America
7:00 PM – 10:00 PM @ 130 NE 40th Street, Miami, 33137
> Dressy Casual Attire, Indoor, Seated, Wine, 21 years of age or older <
One of South Florida’s most widely recognized culinary innovators makes a rare Festival appearance to celebrate a decade of his much touted Michael’s Genuine Food & Drink. A must-stop for both locals and tourists from around the world, Schwartz took a leap on the burgeoning Design District neighborhood 10 years ago to start his empire. Now settled smack in the middle of one of Miami’s hautest areas, Schwartz’s flagship restaurant anchors the array of culinary attractions offered there. Joined by culinary luminaries Marc Vetri and 2016 SOBEWFF® Tribute Dinner Honoree Jonathan Waxman, Schwartz and friends will present guests with a sampling of the signature tastes with staying power they’re known for.  Guests will be assigned seating prior to this event. We can only guarantee guests who purchased tickets together will be seated together. If you would like to be seated with another guest(s), please send your request via email to tickets@sobefest.com. PURCHASE TICKETS 

HARRY’S PIZZERIA® and FI’LIA |  Barilla’s Italian Bites on the Beach sponsored by HCP Media and the Miami Herald Media Company hosted by Valerie Bertinelli & Alex Guarnaschelli
7:00 PM – 10:00 PM @  the “North Venue”, Beachside at Delano, Entrance at 1 Lincoln Road, Miami Beach, 33139
> Outdoor, Smart Casual Attire, Spirits, Walk-Around Tastings, Wine, 21 years of age or older <
What do Hollywood Walk of Fame stars and Michelin stars have in common? Leading ladies Valerie Bertinelli and Alex Guarnaschelli, of course! Bertinelli’s two-time Golden Globe Award-winning personality now charms on Food Network’s Valerie’s Home Cooking, while Guarnaschelli’s Michelin-starred training in France helped mold the tenacious expert we enjoy today on Chopped. They are joining forces to host more than 30 of the nation’s greatest chefs serving up dishes originating from various regions of Italy as guests enjoy a live musical performance by soft-rock hit makers Little River Band, presented by Magic City Casino. Known as one of Australia’s most popular rock bands, the Little River band has 10 top 20 songs on U.S. Billboard charts, including ‘Reminiscing’, ‘Cool Change’, and ‘Lady’. You can peruse Piedmont, trot through Tuscany, savor Sardinia, canvas Campania, saunter through Sicily, and more – while sinking your toes into the sparkling white sands of South Beach. Whether you prefer a traditional spaghetti and meatballs or a cooler antipasto-style pasta salad or a savory perciatelli and chicken, this is a celebration not to be missed. Grab your friends and gather ‘round under our signature white tents in the sand for a feast of the ages, all complemented by pours from curated wine selections. ADA Assistance: The Festival will have a limited number of beach wheelchairs available at the Guest Services locations. Please check in directly with a Guest Services Representative for assistance. PURCHASE TICKETS

FRIDAY, FEBRUARY 24

CYPRESS TAVERN | Fontainebleau Miami Beach presents Wine Spectator’s Best of the Best sponsored by Bank of America
7:30 PM – 10:30 PM @ Fontainebleau Miami Beach, 4441 Collins Avenue, Miami Beach, 33140
> Dressy Casual Attire, Indoor, Walk-Around Tastings, Wine, 21 years of age or older <
To create the best event during the best weekend of the year, we’ve rounded up 60 of the nation’s top chefs to showcase their most gourmet samplings to pair with over 100 wines rated 90 points or higher on Wine Spectator’s scale. The Fontainebleau Miami Beach sets the perfect stage with its own blend of Golden Era glamour and modern luxury to host this grand walk-around affair. Only proprietors and winemakers from each winery are invited to pour their top varietals so you can hear about how some of the world’s greatest vino makes it from their vineyards to your palate. From aperitif to dessert, we’ll make sure your glass is decadently decanted and your plate is full of first-rate cuisine. PURCHASE TICKETS

SUNDAY, FEBRUARY 26

0226_brunch-andresschwartzFI’LIA | Brunch hosted by José Andrés and Michael Schwartz
11:00 AM – 2:00 PM @ SLS Brickell’s ALTITUDE Pool at SLS Brickell
1300 S Miami Avenue, Miami, 33130
> Casual, Outdoor, Spirits, Walk-Around Tastings, Wine, 21 years of age or older <
Savor brunch poolside at the brand new SLS Brickell under the spell of two of the most coveted names in culinary, José Andrés and South Florida’s own Michael Schwartz. Andrés, this year’s Tribute Dinner honoree, is recognized worldwide for his energetic passion for telling cultural stories through food. His chic and delectable mark can already be found at the SLS Hotel in South Beach at The Bazaar by José Andrés and Hyde Beach, and now at the buzzing epicenter of downtown Miami at Bazaar Mar. Schwartz, whose flagship Michael’s Genuine Food & Drink is celebrating its 10th anniversary this year and widely touted for putting Miami’s Design District on the culinary map, will join Andrés at SLS Brickell with his first-ever Italian concept Fi’lia. Guests will be assigned seating prior to this event. We can only guarantee guests who purchased tickets together will be seated together. If you would like to be seated with another guest(s), please send your request via email to tickets@sobefest.com. PURCHASE TICKETS

Buck’s Brewery Alert: May is for MIA!

#bucksbeergarden

BucksFlyer03After our closing April event with Funky Buddha Brewery last night, we are excited to announce that May welcomes Doral’s MIA Brewing to the Buck’s Beer Garden & Bonfire dance floor! With its TV-lined bar, tropical outdoor beer garden and tasting room, the MIA operation is dialed in and getting its product out there into the community.  You may have tried its Miami Weiss at Harry’s Pizzeria, and now The Raleigh will add it to the White Bar’s tap next month, along with MIA IPA.

“We always enjoy participating in beer gardens,” Eric Rodriguez, Territory Sales Manager for Most Wanted Beverages, MIA’s distributor in which owner Eddie Leon is  limited partner. “Talking to locals and introducing them to our beer is always fun. It’s a great way to interact with the consumer and leave them with a memory of our beers. They seem to appreciate the brand more once we get to interact with them. The craft beer community welcomed us with open arms. A lot of the guys at MIA have known other brewers and reps from working in the industry so we’re all friends. The locals have shown us a lot of love as well.”

Taking place among a lush tropical setting behind the hotel’s legendary pool, Buck’s Beer Garden & Bonfire invites locals to re-acquaint themselves with our favorite hotel on South Beach. Guests have flexibility with an a la carte, “pay-as-you-go” format purchasing carnival-style tickets at a booth for food, beer, including Michael’s Genuine Home Brew, and wine (one ticket equals $1.) Enjoy our special valet rate with Buck’s cashier validation of $5 per car, subject to availability. Tickets are reusable at future events.  As for Rodriguez, he prefers grilled or BBQ’d beer garden fare in one hand, like a Buck’s bratwurst with kraut and spicy mustard, and the MIA IPA in the other.  MIA will also tap its Pilsner, Tropical Lager and two 2 TBD styles.  We love surprises!  See you on May 7 at 6PM.

40–Love | A Taste of the Basics at Ella

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Last night The Genuine Hospitality Group participated Miami’s inaugural Taste of Tennis event to kick off the Miami Open, the annual two weeks of tennis mania on Key Biscayne from March 23-April 5.  With an invite from chef Kerry Heffernan, we brought our e-game to the W South Beach, offering a taste of ella, Michael’s pop-up café coming to the Design District’s Palm Court in April.  Keeping it simple is one of the keys to what makes Chef’s food so good, and he even offers a “Basics” section in his cookbook dedicated to just that.  Tomato jam is one of those versatile pantry staples from which many dishes can be built… like ella’s Parmigiano-Crusted Grilled Cheese.  Special Ops Chef Thomas Tennant griddled and perfectly pressed 40 cut into bite-sized pieces of love for a sporty and suited crowd that couldn’t get enough!  Thomas is a former USTA player and tennis coach who knows his way around the tournament, having been a ball boy for as many years as it has title sponsors.  Lipton, Sony Ericsson, Nasdaq… and now the Miami Open!  Great call Itaú on finally giving the city its naming rights.  It was great to put a face to a pug and meet Geoffrey Anderson of Miami Food Pug and to have some professional sous chefs stop by!   Kerry, an avid fisherman, put out an incredible crudo, and we were surprised to see a lionfish at his station.  Thomas is passionate about eliminating this invasive species in the Cayman Islands through cooking, and apparently there is a population in the Florida Keys ripe for the culling.

The sandwich combines buttered slices of hearty pullman loaves coated in Parmigiano that gets a crispy, flaky crust on the griddle before its stuffing of gruyere, fontina, and caramelized onions melt together with a warm hug from our Breville panini machine.  The tomato jam is the bright, sweet finish to tie it all together.

IMG_5930Heirloom Tomato Jam

Makes 3 cups

4 heirloom tomatoes (2 pounds)
1/4 cup extra-virgin olive oil
2 dozen cipollini onions, peeled, halved lengthwise or quartered depending on size (1 pound)
2 whole cloves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup champagne vinegar
2 tablespoons agave syrup or honey

Bring a pot of water to a boil and prepare an ice bath. Cut a little cross mark on the bottom of the tomatoes. Immerse the tomatoes in the boiling water for about 15 to 30 seconds, until the skin starts to peel away. Using a slotted spoon, remove the tomatoes from the pot and transfer to the ice bath to cool quickly and stop the cooking process. Peel the tomato either with your hands or with a paring knife. Cut the tomatoes in half and squeeze out the seeds. Coarsely chop the tomatoes and set aside. You should have about 3 1/2 cups. Place a large skillet over medium heat and coat with the oil. When the oil gets hazy, add the onions. Cook and stir until the onions soften slightly and get a little bit of color and, about 6 minutes.

Add the tomatoes, cloves, and season with salt and pepper. Cook and stir until the tomatoes start to break down and release their liquid, about 10 minutes. Add the vinegar and agave. Continue to cook, stirring often to prevent burning, until the liquid has evaporated and the chutney is thick, about 5 minutes. Cool to room temperature and pulse a few times in a food processor.  Keeps sealed in a refrigerator for a week, longer if properly canned.

Brunch on the Beach Gets Genuine at Restaurant Michael Schwartz, Sunday, August 4

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Are you ready for a hotel brunch done the genuine way?  We certainly are!  Michael, Hedy, Bradley and chef Danny at The Raleigh have been working hard to pull together a kick butt collection of dishes and are proud to introduce Sunday Brunch at Restaurant Michael Schwartz, beginning August 4 from 11:00 a.m. to 4:00 p.m.  Updated each week highlighting Chef’s fresh, simple, and pure approach to food and drink, the brunch menu features 20 items all day under the Savory and Sweet main sections, Sides and iconic Snacks, as well as fresh squeezed juices, an extensive coffee and tea program, fresh cocktails and a curated list of champagne, wine and beer. With a setting as breathtaking at The Raleigh, the team had all the inspiration needed to craft a menu that is classic in spirit, but unconventional in terms of your typical hotel brunch!  We’re serving the best aspects of what a brunch experience should be — lots of variety and everything is fresh and cooked to order from the kitchen — now beachside!

Staff at MGFD in 2009, tasting and learning about Michael's new brunch for the first time.

Staff at MGFD in 2009, tasting and learning about its brunch for the first time.

No stranger to bucking the buffet line, Michael began a small plate-style brunch service at Michael’s Genuine Food & Drink in the Design District aka #HQ on October 24, 2009, 2 1/2 years after opening and to immediate national acclaim by the New York Times’ Frank Bruni.  For Restaurant Michael Schwartz, Chef collaborated closely with longtime The Genuine Hospitality Group executive pastry chef Hedy Goldsmith, The Genuine Hospitality Group executive chef Bradley Herron, and the Raleigh Hotel executive chef Danny Ganem to give the property the brunch it deserves, in a style of service uniquely its own.

RMS Brunch 080413(1) Highlights from the Savory side include the Short Rib Benedict with roasted shallot, béarnaise and arugula, the Jumbo Lump Crab Hash with shishito peppers, ramps, mustard greens and two poached eggs, and the Tuscan Kale and Cave Aged Gruyere Frittata with arugula, tomato and grilled country bread. The Sweet portion of the menu boasts highlights including Bacon Sticky Buns with bourbon caramel and pecans, Lemon Ricotta Pancakes with blueberry Thai basil compote, and the Tangerine Custard French Toast with cardamom butter and espresso praline.

Sides like the Palmetto Creek Sausage and the Potatoes Waxman round out the menu with additional delectable Snacks including Shrimp Toast and Crispy Hominy with Chili & Lime. Homemade sodas and fresh squeezed juices like Strawberry-Basil, Pomegranate, and traditional favorites like Apple and Grapefruit are also offered.  The Cabarete, with St. Germain, Aperol, Champagne, Watermelon, and a dash of Orange Bitters, is a cocktail that seems like it was made for poolside enjoyment, tall and refreshingly presented in a white wine glass.  A Bakery Board completes the brunch offerings, with selections including a Coffee Cake, Pain Au Chocolat and Brioche.

Occupying the Raleigh Hotel’s iconic baroque pool deck, Restaurant Michael Schwartz is the perfect spot to enjoy brunch with both an elegant atmosphere and brilliant menu. The restaurant will continue to serve breakfast, lunch including a market fresh raw bar, and dinner daily, as well as poolside and bar service, boxed beach lunches, and a selection of in-room dining items. Both the existing dinner menu and the new brunch menu are inspired by the rich history and singular charm of Miami Beach’s most iconic hotel property.

The announcement of brunch at Restaurant Michael Schwartz follows the successful launch of Martini Culture, which takes place every Tuesday in The Raleigh’s legendary Martini Bar, as well as the recent news of July 19 becoming the City of Miami’s official “Raleigh Hotel Day.”

For more information on The Raleigh Hotel and Restaurant Michael Schwartz, click here.  To learn more about our partners at sbe, click here, and for more information on The Genuine Hospitality Group, click here. Follow @RMSatRaleigh on Facebook, Twitter and Instagram for news and updates from Restaurant Michael Schwartz. Cheers!

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ABOUT SBE:

sbe is a creative hospitality company that develops, manages and operates award-winning hotels, restaurants and nightlife. Through exclusive partnerships with cultural visionaries, sbe is dedicated to delivering the best in design, culinary and entertainment. Already a proven leader in the hospitality and real estate industries, sbe has over 80 properties currently operating or in development, and has expanded several of its flagship brands including SLS Hotels, Katsuya by Starck, The Bazaar by José Andrés and Hyde Lounge nationally and internationally. Founded in 2002 by Chairman and CEO Sam Nazarian, sbe is a privately held company.  More information about sbe can be obtained at www.sbe.com, or by downloading the sbe App here.

ABOUT THE GENUINE HOSPITALITY GROUP:

According to Michael Schwartz, the secret to good food is… Good food. The James Beard Award-winning chef and owner of The Genuine Hospitality Group shares his passion for where food comes from at his four restaurants including flagship Michael’s Genuine Food & Drink (est. 2007 in Miami’s Design District,) Michael’s Genuine Food & Drink Grand Cayman (est. 2010 in the Cayman Islands,) Harry’s Pizzeria (est. 2011 in Miami’s Design District,) and The Cypress Room (est. 2013 in Miami’s Design District.) Diners have come to embrace and crave the type of cuisine that Schwartz does best – fresh, simple and straightforward – from house-cured heritage meats and homemade seasonal fruit jams to wood-fired whole local fish and colorful salads. Menus change daily because they emphasize high quality ingredients in season and local when possible from area farmers, fishermen, ranchers, and artisans. The chef shares recipes inspired by this philosophy in his first cookbook, Michael’s Genuine Food: Down-to- Earth Cooking for People Who Love to Eat, released February 2011. Recent projects include seasonal tasting menus sourced from small South Florida farms at 150 Central Park on Royal Caribbean’s Oasis Class ships, food and beverage operations at South Beach’s iconic Raleigh Hotel including restaurant Michael Schwartz, and Michael’s Genuine Home Brew, an American Ale brewed in Gadsden, Alabama with Florida sem-chi rice and sugarcane. www.Michaelsgenuine.com/TGHG.