Good design has to function and be effective especially in hospitality and a busy restaurant. What Meyer Davis Studio does so well is make that feel effortless, so the guest experience is about the special details and sense of place they conjure. At Tigertail + Mary the feeling is texture, modern geometric forms and how some natural touches in art and materials can create an easy, confident style that embraces the neighborhood’s jungle-like surroundings. Come inside and take a look around through the lens of Gather + Grow, and hear from our lead designer about the collaboration with Chef Schwartz to make this feeling come alive from our main dining room and bar, to our patio looking out to the neighborhood. Opening soon!
The GENUINE PIZZA: BETTER PIZZA AT HOME book tour is on! In anticipation of Michael’s new cookbook release on Tuesday, May 14 we’re unveiling fresh new content including event dates, recipe demo videos, special giveaways from our partners like Lynx Grills and more at cookbook hub michaelsgenuine.com/cookbook. Event tickets will go up on a rolling basis — the first of which is now live for our biggest blowout yet at HQ!
Tuesday, May 14, Michael’s Genuine Miami and chef de cuisine Dillion Wolff host Michael for a Genuine Pizza Garden Party release day celebration where it all began! Click here for tickets and join us as the new cookbook takes over the restaurant inside and out on our patio for a stationed event with plenty of pizza and awesome things to go with it. With a menu taken from the pages of his new book, each $100 ticket includes assorted passed snacks, 6 pizzas, a selection of composed salads, cocktails, wine and beer all night long, a signed copy to take home, tax and gratuity!
The wood oven has always been a focal point of the open kitchen at Michael’s Genuine, and it’s no surprise pizza has found a special place in our hearth getting cozy with whole fish and fresh vegetables. Michael’s love for a genuine pie spawned a bunch of warm and welcoming joints where it’s the star, too — Harry’s Pizzeria. Now, the home cook can make and eat better pizza at home, getting comfortable creating balanced, delicious meals centered around everyone’s favorite food. Let’s celebrate!
Diligently home-tested and now restaurant-ready, drummer and budding chef Harry Schwartz’s Sweet & Spicy Wood Oven Roasted Chicken Wings with cucumber crema is your post-Art Basel cure-all. Beginning tomorrow, we are supporting our favorite wingman as he raises funds for his partner non profit Young Musicians Unite with his favorite thing — wings!
From Monday, December 10 through Monday, December 17, find this special menu item at Lunch, Afternoon and Dinner with a portion of proceeds supporting this Miami-based non profit. Revitalizing music programs in South Florida’s underserved communities one school at a time, YMU gives students a voice through music thanks to leadership of its founder and band director Sammy Gonzalez. Partner bands like drummer Harry Schwartz’s Arrowhead take the time to play side by side shows with YMU’s students, raise funds through performances and even help with peer to peer mentoring in our after-school programs. We are so excited. Especially because they taste amazing! Bravo to our favorite wingman. Get your hands on these drumsticks before they’re gone!
That’s because we hit pause (and PLAY!) to celebrate our people and thank our extended family for joining us in the memory making that was 2016. Enjoy these familiar faces and relish the genuine merriment that virtual yearbook maker Jessica Anderson has prepared for us with steadfast and thoughtful plentitude.
Best wishes for a happy, healthy and yummy holiday from all of us at Michael’s Genuine® Food & Drink, Harry’s Pizzeria®, Cypress Tavern, ella, Michael Schwartz Events and The Genuine Hospitality Group.
Your Thanksgiving table will thank you for this. Each year, we gather to share in the bounty of the season and no matter how delicious the savory spread is, from customary turkey to rainbow of side dishes, I always look forward to dessert. There are no fewer than four pies on the table, all homemade and no one alike from crust to filling. My mother would have it no other way and boy does it make the holiday complete. From the stages of preparation that materialize on the counter days in advance with currents of bakery smells flowing through the house, entry of self control-challenged persons is ill advised, as is wandering around on an empty stomach.
With the luxury of step-by-step video instruction from Michael’s Genuine® Pastry Chef MJ Garcia, I had the confidence to ask for the recipe to attempt her stunning Rosemary Pine Nut Tart at home and add another notch in my apron sash. What are you thinking about making this Thanksgiving?
Rosemary 🌲 🌰 Tart
Invoking taste memory adds depth not only in meaning and enjoyment of a dish, but layers of flavor, too. Here Michael’s Genuine pastry chef MJ Garcia conjures Queimada, an ancient Galician ceremony from the mountains where a traditional spirited drink of orange-infused aguardiente called Orujo Gallego is passed around. With its use of a specialty ingredient like pine nuts and decorative garnish in powdered sugar-dusted rosemary sprig, this festive dessert transports even the diehard Miami snowbird to a forest of towering furs on a snowy December evening, plumes of chimney smoke rising in the distance.
Makes one tart
3 cups all purpose flour
1 cup powdered sugar
1 teaspoon salt
3/4 cup unsalted butter, chilled and cubed
2 egg yolks
1 cup brandy
Peel of 1 orange, such as navel
3 sprigs rosemary
1/2 cup fine breadcrumbs
1 1/8 cups corn syrup
2 cups honey
1/4 cup heavy cream
1 1/2 teaspoons salt
2 cups pine nuts
Begin with the pastry dough or “pate sucree”. In a large stainless steel bowl sift or whisk together the flour, sugar and salt. Add the butter, pinching to rub into the dry ingredients just until the size of small peas. Be careful not to overwork the dough. Add 1/3 cup cold water and the yolk, mixing with your hands until it barely comes together and doesn’t develop too much gluten. Divide in half and wrap each pound of dough tightly in plastic. You’ll use one for the tart and must refrigerate for at least 1 hour prior to using. Stow the other in the freezer and thaw in the refrigerator the day before baking for a December gathering.
Preheat oven to 300°F.
Prepare the brandy syrup by placing a large sauté pan with brandy, orange peel and rosemary over medium high heat. Once bubbles begin to form, carefully flambé by tilting the pan toward the gas range until the fumes ignite the liquid. For electric or induction, use a long lighter or match and touch the edge of the pan to spread the flame. Simmer until syrup is reduced by half and set aside to cool.
Roll out one tart crust on a cool, floured surface until a scant 1/4 inch thin. Gently fold in quarters to more easily transfer to a greased 12 inch tart pan. Work with your palms to mold the pie crust to the inside edge of the pan while using your fingers to press the crust to the edge evenly. Clean the edges of overhanging dough. Line the pie crust with parchment paper a few extra inches larger than your tart tin and fill with weights such as dry beans. Place on a parchment-lined baking sheet and blanche in the oven for 10 minutes, remove the weights by pouching the edges of the parchment, and set aside. The crust shouldn’t take on any color at this point, as it will finish baking with the filling. Raise the oven temperature to 325°F.
For the filling, whisk the remainder of the ingredients in a large stainless steel bowl with the syrup, adding the pine nuts last and mixing until fully incorporated. Pour the mixture into the tart crust lined tin and return to the oven being careful not to spill as it will burn on the baking sheet. Bake for 22 minutes or until pine nuts develop a deep golden brown. Cool on a rack before slicing.
Slice and serve with crème fraîche whipped cream, a spring of fried rosemary dusted with powdered sugar and a wine-poached pear half, although a dollop of quality orange marmalade would do quite nicely, too.