Free Tickets: Harry's Pizzeria Hosting James Beard Winner Marc Vetri Pop-Up (Updated)

We're not sure if Michael Schwartz is having more fun as chef or host at Harry's Pizzeria, but we say whatever makes him happy, makes us very happy (and hungry).

As an early kick-off to the parties and festivities of the 2012 South Beach Wine & Food Festival, Harry's Pizzeria is hosting another pop-up dinner, the third in a series (oh please...let there be many, many more).

So far, Gabrielle Hamilton and Jonathan Waxman have taken over the reigns of Harry's. This time, James Beard Award-winning chef Marc Vetri of Philadelphia's Vetri, Amis Trattoria, and the soon-to-open Alla Spina will share dishes from his new cookbook, Rustic Italian Food on Wednesday, February 22 at 7 p.m.

The dinner, which includes a welcome cocktail, hors d'oeuvres, a four-course dinner, wine & beer, and a signed copy of chef Vetri's book is $160 per person (tax and gratuity included).  You can purchase tickets through Brown Paper Tickets ... or you can win a pair.

Chef Schwartz himself is giving away two tickets to this pop-up, through Short Order. Chef Schwartz wants to know your deepest fantasies -- about food. If he were your personal chef for an evening, what would you want Michael Schwartz to make for you? Post your answer on our Facebook Page. We'll pick a winner on Monday, February 20 at 2 p.m. and announce it here.

In the meantime, check out the menu for this amazing Vetri Pop-Up at Harry's Pizzeria:


Sal's old school meatballs

Tuna Ricotta Fritters

Assorted pizza


Salumi with artichoke mostarda
Celery and endive salad with anchovy dressing

Eggplant caponata

Durum focaccia


Spaghetti in parchment with clams and scallions

Veal cannelloni with porcini béchamel


Roasted lamb shoulder with roasted potatoes

Tuna tagliata


Tiramisu family style

Marc's candied hazelnuts and our Panna Forte and Grappa Jellies for the table

Updated:  Congratulations to Emily Codik for her thoughtful (and farm-fresh) answer to our request to think up a fantasy dinner for chef Schwartz to prepare.  Emily posted:

The best food is

improvisational. Menus can't be anticipated with advanced thought

because Michael Schwartz's food is not based on the desire of hungry

diners, restaurant critics or the whims of the chef himself. Ingredients

are selected carefully from the

offering that foragers bring in from farms and nearby suppliers. I'd

like to visit whichever farm has promised fresh produce that day and

take the time to smell the ingredients, far, far away from the traffic

jams of supermarket carts and buzzing shoppers. Afterwards, faced with

sacks and sacks of freshly picked vegetables, Michael Schwartz would

begin to cook up my fantasy meal, one that was improvised by a great

chef who knows that we don't decide what's for dinner. Nature, farmers

and suppliers decide what the options are for dinner, not the chef. The

only choice left to us is how to cook the ingredients, and that decision

I'd leave up to the great Schwartz himself.

Follow Short Order on Facebook and Twitter @Short_Order.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Miami.


Join the New Times community and help support independent local journalism in Miami.