[RECIPE] [VIDEO] Our Favorite Wingman Drums Up Sweet & Spicy Support for Young Musicians Unite at Michael’s Genuine

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!

[VIDEO] A 2016 Holiday Message of Genuine Merriment

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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.

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[Video] [Recipe] Rosemary Pine Nut Tart

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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.

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Click to watch and learn from the professional, then don’t be scared to give it a whirl yourself. Source: Foodable TV

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.

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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
6 eggs
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.

It’s Bradley’s Pizzeria on Tuesday, January 26 as Jefe Herron Takes Harry’s

Jefe is in the house, so hide the sheet trays!

To welcome 2016, Michael’s neighborhood American pizzeria becomes Bradley’s Pizzeria, as The Genuine Hospitality Group executive chef Bradley Herron prepares a Mexican dinner his way on Tuesday, January 26 at 7PM at Harry’s Pizzeria in the Design District (#HPDesignDistrict on Instagram) located at 3918 North Miami Ave., Miami, FL 33127.

There will be fire and finesse. It’s what Bradley does best – that magical intersection of bravado and balance. The plates will be soulful, beautiful, and filled with fresh ingredients. We see this chef so often, in and out of the restaurants – and especially at pop-up dinners, yet so rarely have the chance to enjoy his own inspired cooking. He is one-of-a-kind, and we know better than to pass up an opportunity when one like this comes around. Take it.

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CLICK HERE FOR TICKETS!

Join us where it all began for another epic pop up, the first dinner of the year at Harry’s. You know the drill. Seating is first come, first served for this family-style meal at our casual neighborhood joint. Making new friends is encouraged and easy when you’ve got a welcome cocktail in hand with hors d’oeuvres, four courses, free-flowing wines by The Genuine Hospitality Group director of wine & spirits Eric Larkee and our tap beers at your disposal. Tax and gratuity, and a take home gift made by Bradley to spice up your home kitchen are included for $110.  Menu will be released in a couple of weeks, but we wouldn’t wait that long to snag a seat.

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SEE YOU THERE! HAPPY NEW YEAR & BEST WISHES.  It sure feels good, doesn’t it?!  Take a quick trip back to December 2013, and watch Bradley below in his element at Little River Cooperative. It’s one of our all time favorite expressions of what it means to be a genuine chef.

Our New British Anthem | Michael’s Genuine Pub Sets Sail for Southampton

1425922434_AnthemConveyanceInfographicGet ready to be gobsmacked!  Our second Michael’s Genuine® Pub aboard Anthem of the Seas will open later this month, and we can’t wait to call Southampton, UK our first home away from home overseas!  The second in the Quantum Class fleet has made its way from the shipyard in Papenberg, Germany like big sister Quantum,  and our team here at The Genuine Hospitality Group is making final preparations to head abroad to meet her in Bremerhaven.

So, what’s new for number two?  Besides brushing up on our British English, not much, but we did feel it was important to make a few tweaks with a nod to Anthem’s home port.  The menu by and large remains the same in the snacks section.  Crispy pig ears are now called “scratchings,” and we added a great Scotch egg that chef Thomas developed in Grand Cayman, where it can often be found in myriad preparations on the menu (it’s part of the Commonweath, of course!)  Michael also added a section of larger plates including a classic Sunday Roast and grilled salmon with curried lentils.  We didn’t have to look far for amazing charcuterie and cheeses from Great Britain’s best artisanal producers, so they are highlighted in The Pub Board with accompaniments.  On a sweet note, sticky toffee pudding was a must, so it will join peanut butter pie-in-a-jar and panna cotta with mixed berries.  The Pub serves specialty cocktails, American craft beer including Michael’s Genuine® Home Brew, as well as local brews on tap and in the bottle, and a small but focused wine and spirits list. Order one of the Pubʼs three whiskey flights to sample rum from America’s east and west coasts, bourbon from the heartland, and Scotch whiskey, closer to home.  Follow along on the journey through Instagram @royalcaribbean, @mghomebrew and @mgfd_mia.

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