Join Chef Michael Schwartz and Books & Books’ owner-founder, Miami culture ombudsman and community champion (and pizza fan!) Mitchell Kaplan as Genuine Pizza: Better Pizza at Home takes over our neighborhood American pizzeria in Coconut Grove!

Each ticket is $100 and includes a signed copy to take home, tax and gratuity and a pizza party family-style dinner – seating is communal – first come first seated! Enjoy assorted passed snacks with a welcome cocktail, pizza, salads, and entrées to share taken from the pages of Chef’s new book. Wine and beer, too!

Menu coming soon!

REGISTER HERE FOR THE EVENT

About the Book:

James Beard award-winning chef Michael Schwartz, who redefined what fresh, local food means in Miami at his famed flagship restaurant Michael’s Genuine® Food & Drink, shares the building blocks to making unforgettable pizza at home in the highly anticipated cookbook Genuine Pizza (Abrams; May 14; U.S. $29.99; Hardcover).

The popularity of pizza at Michael’s Genuine® Food & Drink inspired Schwartz to open a casual pizza restaurant, Genuine PizzaTM, and this book reveals the chef’s tried and true approach for making his signature pies. Schwartz believes that the home cook can and should eat better pizza at home, and so Genuine Pizza is inviting and fun, covering the basics first, so that readers can then be adventurous in their own kitchens, mixing and matching ingredients that appeal to them, to create the perfect pie.

“My philosophy is simple and straightforward—the secret to good food is good food, and it starts with sourcing great ingredients,” says Schwartz. “Genuine Pizza is my approach as an American chef who puts quality and simplicity first. Pizza has always been an important part of all my restaurants. It’s an opportunity for expression and I want the home cook to feel like they now have a great resource that they can turn to and enjoy using.”

Beginning with Pizza Fundamentals, Genuine Pizza explores everything from useful equipment and must-have ingredients to detailed, step-by-step techniques for how to make incredible dough, including recipes for gluten-free and rye-based options. Part two is all about composing nuanced, flavorful pizzas, with recipes that include classics such as Margherita and Soppressata, as well as pies with more unorthodox, yet irresistible topping combinations. Schwartz shares his favorites, like Zucchini with ricotta, anchovy, chile, lemon, grana padano, mint, and basil, BLT with bacon with arugula, tomato, and taleggio, and Pastrami on rye crust. Inspired by the Miami locale, pizzas also feature local Rock Shrimp and Slow-roasted Pork, Schwartz’s nod to the Cuban sandwich in pizza form. Because no one can live on pizza alone, Genuine Pizza also explores Snacks, Soups, Salads, Main Courses, Desserts, and Drinks, forming a guidebook to creating balanced, vibrant meals, centered around everyone’s favorite food. “Pizza is just the beginning—it’s a jumping off point to colorful, delicious meals at home,” says Schwartz.

Follow #genuinepizzaathome and visit thegenuinekitchen.com for more information, events, and behind the scenes content leading up to the release.