Feeling Stone Crabby? Pound It Special Beginning Monday at MGFD with 1/2 Off ALL Wine Bottles!

Miami born/raised
captain waterman, union longshoreman and wholesale seafood dealer Jay Burns knows what’s up! Fresh from the traps crab for Chef Michael Schwartz, first!

It’s time to get cracking South Florida! Stonies are back and so is our season opener special at Michael’s Genuine® Food & Drink.

To celebrate the arrival of one of this season’s most anticipated, delectable and special local ingredients, your first pound of Florida Stone Crabs from Monday, October 21 to Monday, November 4 come with 1/2 price wines bottles! Choose any — ANY — bottle of wine on The Genuine Hospitality Group Head Sommelier Amanda Fraga’s exciting, dynamic and mouth watering list!  All bottles are fair game, available at lunch, afternoon, dinner and brunch, all two weeks long!   From sparkling to creamy, it all pairs as far as we are concerned, with meat hunks of rich unadorned crab… Or, gild that lily with dips of clarified butter or classic mustard sauce with a spray of lemon.

Handsy with the crab at Amara. Enjoy with aji mustard sauce, lemon and lime!

Pop in and join us on a Design District stroll for afternoon menu or happy hour, or book a reservation for lunch dinner or brunch in advance at reservations@michaelsgenuine.com or 305.573.5550. From sparkling to red and all the rosé in between, treat yo’ self to the best of the season haul from our favorite fishermen!

If you’re in the mood for a waterfront view with your claws, or fancy a tropical neighborhood stroll post feast, remember Amara at Paraiso and Tigertail + Mary will be full stocked and ready with large, jumbo and colossal stone crabs for you no matter where you decide to settle in this season. Or better yet, make the genuine rounds!

Curious about what goes down on the water? Watch our video from last year’s first of the season catch with fisherman Jorge Figueroa.

 

 

Expansion Mode: Harry’s Pizzeria® Opening Third Location in Spring 2017: Downtown Dadeland!

Great news for Harry’s Pizzeria fans down south!  On the heels of its fifth anniversary on September 27, Michael’s neighborhood American pizzeria will debut in Downtown Dadeland at 8975 SW 72nd Place in spring of 2017.  The 2,100 square-foot restaurant will feature indoor and outdoor seating and joins Miami Design District and Coconut Grove locations as the third in the brand’s South Florida expansion.

“We are so excited to connect with a new community of people who are gathering around great food, which is exactly what Harry’s is all about,” Michael explains. “We have some work ahead of us, but look forward to welcoming guests into our new home with great pizza and genuine hospitality!”

Named one of Food & Wine magazine’s 25 Best Pizzerias in the U.S, Harry’s Pizzeria is a hip, casual joint for pizza lovers who crave innovative and genuine cooking. Downtown Dadeland will feature its sought-after menu anchored by hand-formed pizzas with fresh, chef-curated toppings and a tender, quick-fired crust with integrity. At the table, the Harry’s experience is complete with warm service and a wholesome menu to make a meal, including snacks, colorful salads, daily specials and dessert. From the sidewalk to the dining room, the restaurant buzzes with friends and family hanging out over craft beer, a creative wine list and great music.

“Harry’s is in expansion mode, and we have been very thorough in the selection process for our third pizzeria,” says Harry’s Holdings CEO Sunil Bhatt. “We believe in the future vision for the Downtown Dadeland neighborhood and are thrilled to be a part of it.”

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Eater breaks the news today.

Located on 7250 North Kendall Drive, Downtown Dadeland offers a fresh urban vision, bringing together dining, shopping and health & fitness establishments to create a dynamic, vibrant destination and chef-driven culinary center.  Michael launched Harry’s Pizzeria in 2011 and will celebrate its fifth year anniversary on September 27.  In five short years, the restaurant has become a fixture of the Miami dining scene and nationally-recognized pizza hotspot through its culinary innovations and original concepts such as the “Chef Pop-Up Series,” which has welcomed America’s most acclaimed chefs into the kitchen over the past three years. For more information as we get closer to opening, please visit harryspizzeria.com/locations and follow on social media @harryspizzeria.

Harry’s Pizzeria turns (RED) in June to #86AIDS, One Backyard Mango at a Time

I see (RED) people!

I see (RED) people!

What’s orange, yellow and red all over?  Your friendly neighborhood mango is!  For the month of June, Harry’s Pizzeria is turning (RED) to #86AIDS with restaurants across America and beyond.  For our efforts down here, we thought it would be fun to take a cue from our favorite summer fruit that South Florida rallies around this time of year… the MANGO!  We all anticipate this season with mouths watered in Miami, eagerly awaiting that first juicy, creamy cube of delight…  and then comes the fruit. In droves!!!  If you are a Miami native like me, part of your childhood was spent learning how to get them before the squirrels did and how to utilize them in different ways.  It requires a little creativity, there is so much of it and sometimes more than you can handle!  Chef Niven at Michael’s Genuine likes to pick early and give his trees a little break by harvesting some green.  At my home, my mom lined full-size sheet trays with thick home fry cuts of our Haden tree’s harvest and stored them in the freezer for ready-to-make sorbet and ice cream.   I can still taste those treats, and those frozen delights were just about the only thing better in the heat of summer than gobbling up a cold, ripe fruit out of the refrigerator.  We sold our home this spring after 33 years, mostly all with a strong showing from that tree.  We will miss it dearly.  In fact, my first ripe mango of this season was from another tree, a get well present from a kind soul plucked from the grounds of the Coconut Grove neighborhood like an easter egg.

MG_HP (RED) Mangoes_Frame 5.7It’s fun experiencing this time of year with folks not from these parts, too.  Tess recently went on a foraging adventure inspired by Tiffany Noe of Little River Cooperative and author of FORAGER: A Subjective Guide to Miami’s Edible Plants.  Days and a mango-decorating party later, she found out she is allergic to these tropical jewels, but that didn’t stop her from having a ton of fun (and our office from coveting her mangoes!)

Foraging miami

Tess’s haul. Impressive for a New Yorker via Charleston!


Harry's RED Menu

Our menu blushes in June.

“Once you find one mango tree, it’s like the lights are turned on and you see they are everywhere!,” she explains.  “Not being from Miami I had no idea what mango season really meant to people from here.  And after going through FORAGER, I’m completely addicted.. Further South and West you’ll find mango trees lining the main streets and intersections. You can just pull over, and pick it’s a pretty amazing thing. I drove around a few weekends ago with a copy of the book and a notebook and made a treasure map, writing down where all the trees were where the mangoes were not ripe enough, or where a Surinam cherry goldmine is, and where I finally found tamarind.”

Feelings are strong, no matter where you are from!  So we are putting a call out.  Doodle what eating (RED) means to you on one of your extra backyard or urban-foraged mangoes and bring it to Harry’s Pizzeria.  The Genuine Hospitality Group office offers a little creative inspiration in the shot above (thanks lovely ladies LindsayJess, and Karen for playing with Tess and I!)  We’ll display our favorites in Harry’s pizza station window and on its Instagram. Chef Danny will also do his best work to make some daily specials and more with our harvest, from snacks and salads, to housemade soda and panna cotta. It’s going to be a fun month. Follow our social media @harryspizzeria and #eatredmangoes to like your favorites until we choose a winner on June 30, who will get tickets to one of our summer OMG! Dinner & a Movies with O Cinema Wynwood (yes, it’s back!)  May the reddest mango win!

[Recipe] Mexican-Style Sweet Corn Off the Cob

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We always are feeling a little corny here in South Florida. The local season runs from December to June according to Fresh From Floridaand Restaurant Michael Schwartz chef de cuisine Molly Brandt isn’t wasting any time getting it on the menu. Yes, sweet corn is just starting to crop up, the start of a pretty broad season as far as a locally-grown ingredient is concerned.  This is good news for both chefs and foragers, as there’s not much variation season to season.

“Corn is a pretty resilient crop,” explains Chris Padin of Farm to Kitchen. “It can grow in such a wide range of climates so you don’t see much damage even when the weather is unseasonable. We get bicolor sweet and yellow sweet and haven’t really seen any farms working with heirloom varieties yet. We typically like to give the harvest a few weeks before offering it to the chefs but this year it’s been great out of the gate particularly with some new organic corn from Bee Heaven’s Margie Pikarsky who is sourcing from Belle Glade up in Palm Beach County. It usually starts sooner and over the past couple of weeks I’ve actually been sampling it in our produce boxes and getting good feedback.”

Make Molly’s off-the-cob side the star of your home kitchen with the recipe below and sign up for Chris’ Farm to Kitchen produce boxes through a general inquiry on its new website here.  Or be entertained and enjoy it from Molly’s kitchen while Markus Gottschlich & Friends take center stage this Thursday, December 18 at 8:00 p.m. as the hotel’s live Jazz Nights series with Steinway & Sons continues.  Follow Molly on Instagram @cookinthekitch, where she frequently posts daily specials at Restaurant Michael Schwartz at The Raleigh Hotel.

Mexican-Style Corn Off the Cob with Queso Fresco and Jalapeño Aioli

There’s something about street foods that make mouths water mere mention. Whether from a memory of travels or a taste of home, Mexican-style corn is one of those things that you just want to eat! It’s a tastebud popping dish and very easy to make, here served as a side to accompany any meal.

Ingredient note: Espellete pepper

The Espelette pepper is a variety of chili pepper that is cultivated in the French commune of Espelette, Pyrénées-Atlantiques, traditionally the northern territory of the Basque people.  Chefs like it for its subtle spice, hint of smoky, sweetness, and light floral quality. And that deep red color! It is classified as an AOC (“controlled designation of origin”) product particular to its geographic provenance.

Serves 4 as a side dish

1 tablespoon extra-virgin olive oil
4 ears fresh corn, cut off the cob
2 teaspoons kosher salt
2 scallions, sliced on the bias
4 sprigs of cilantro, leaves only
2 tablespoons Jalapeño Aioli (recipe below)
1/4 cup crumbled queso fresco
Espelette pepper, to garnish
2 lime wedges

Place a large sauté pan over high heat and add olive oil to coat the bottom of the pan. When the oil begins to smoke add the corn kernels all at once and season with salt. Allow the kernels to char slightly for about a minute, then stir occasionally for about 3 minutes more or until the corn begins to glisten and turn translucent.  Add in half of the cilantro and scallion, toss, then spoon the corn mixture onto plate. Sprinkle the remaining scallion and cilantro over the corn, top with a dollop of jalapeno aioli and then crumbled queso fresco. Dust the dish with a pinch of espelette pepper, and garnish with lime wedges.

Jalapeño Aioli

Yields 1 quart

2 whole heads of garlic
3 tablespoons extra-virgin olive oil
5 jalapeño peppers
Juice of 2 lemons
1 quart mayonnaise
1 teaspoon Kosher salt

Preheat oven to 350°F.

Over two sheets of aluminum foil, drizzle each of the two garlic heads with a tablespoon of oil.  Wrapped each individually into tightly-secured pouches and place on a sheet tray with the jalapeños. Drizzle the peppers with the remaining oil and roast for 35 minutes or until they start to wilt and brown, and the garlic is soft.  Let cool, about 30 minutes. Peel and seed the peppers, and remove the roasted garlic cloves from their skins. Add to a food processor with the lemon juice, mayonnaise and purée until smooth. Season with kosher salt to taste.