In a never-ending quest to rid their space of the bad aura left by the departed Pizza Volante, the good folks of Michael Schwartz's Genuine Hospitality Group and Harry's Pizzeria are hosting a special event showcasing the benefits of eating local in Florida.
Truthfully we're nearly mango-ed out, so it was a pleasant surprise to see the 'local' part of this project will be handled by Brendan Connor, chef and owner of Whisk Gourmet Food & Catering in South Miami, who will be cooking up an a la carte menu paired with craft beers from Florida breweries.
"We are trying to create awareness locally of the Florida-produced beer scene," Connor said.
They're calling this one Beer Brunch. It's slated for Sept. 16 at Harry's and will be the first in a monthly series showcasing local chefs and brews from around the state.
The menu so far is shaping up to include pickled shrimp paired with a Florida lager or hefeweizen; huevos rancheros and chipotle cream with an amber ale or lager; and a short rib bulls eye, which appears to be four-inch pizza dough topped with a nest of short rib with an egg baked inside. No word on pricing yet.
New Times reviewed Whisk in June and in case you've never been there or didn't read it here's a short preview of their menu. Fried green tomatoes - the most delicious of sentence fragments. A sweet square of corn bread topped with slow roasted pulled pork shoulder, grilled red onion and cilantro sprigs. A recent visit offered bacon-fat biscuits topped with deboned chicken thigh with a fried buttermilk crust and sausage gravy.
What's more exciting than fried things and things covered in sausage gravy?
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"This is not a ticketed event," Michael's Genuine brand manager Jackie Sayet wrote on the company's blog, "just some good ole a-la-carte fun on a Sunday with good friends, good food, and good beer. And more eggs!"
Exciting news for those of us who couldn't get payday loans to take part in the recent flurry special events at Harry's in the evenings. Tickets for the one-night affair have been running in the $130 range and proffer the cooking of Top Chef Season Seven winner Kevin Sbraga, Jonathan Waxman and Vinny Dotolo and John Shook of Los Angeles' Animal and Son of a Gun.
Meanwhile, Connor didn't say whether he'd be sharing in those sweet, sweet pop-up profits, but did say it was an opportunity to showcase his food to new potential customers and generate some buzz during South Florida's traditional slow months.