Fun
It’s playtime! Part of the fun of having a new home is the housewarming, so Michael has invited some of his talented friends to come cook at Harry’s. Harry’s chef pop-up dinners occur about once a month, each time with a new chef in Harry’s kitchen doing a special menu from their cookbook, their restaurant, or sometimes something different. We close to regular business for these intimate evenings. They are relaxed and convivial, with a family-style meal unfolding at communal tables. Seating is first come first served. Guests enjoy a welcome cocktail, hors d’oeuvre, four courses, wine and beer, and go home with a signed copy of the guest chef’s cookbook or other packaged goodies, with tax and gratuity all included in the ticket price. Tickets are exclusively sold online for the pop-up series through this page. Season one kicked major booty, and 2013 is shaping up with a mighty impressive line-up. Click around below and get yourself a ticket on the double! Seating is limited and these puppies sell out pretty fast.
2011-12 Season
[EVENT PHOTOS HERE!] Sunday, November 20, 2011: Prune Pizzeria
[EVENT PHOTOS HERE!] Wednesday, February 1: Barbuto Pizzeria
[EVENT PHOTOS HERE!] Wednesday, February 22: Vetri Pizzeria
[EVENT PHOTOS HERE!] Wednesday, April 4: Greenhouse Pizzeria
[EVENT PHOTOS HERE!] Tuesday, May 22: Sbraga Pizzeria
[EVENT PHOTOS HERE & HERE] Sunday, June 17: Animal Pizzeria
[EVENT PHOTOS HERE] Tuesday, July 17: Riesling Pizzeria
[EVENT PHOTOS HERE!] Wednesday, August 15: Hot & Hot Fish Pizzeria
[EVENT PHOTOS HERE!] Wednesday, September 12: Empire State South Pizzeria
[EVENT PHOTOS HERE!] Monday, October 22: Locanda Verde Pizzeria
[EVENT PHOTOS HERE!] Monday, November 5: Hot Chocolate Pizzeria
2013 Season
[EVENT PHOTOS HERE!] Tuesday, January 15: Publican Quality Meats Pizzeria with Chef Paul Kahan
Executive Chef/Partner Paul Kahan has become the nationally recognizable face for a new guard of Chicago chefs. With an ever-growing list of international accolades for Blackbird, The Publican and Avec, Kahan was honored by his selection as a James Beard nominee for Outstanding Chef in 2007 and winner of James Beard Best Chef of the Midwest in 2004. Passionately seasonal, unconventionally creative and dedicated to the inspiration of classical cuisine, Kahan has earned the praise of many who claim him to be one of America’s most influential working chefs. Michael can’t wait to collaborate with one of his favorite chefs in America today, celebrating his latest venture, Publican Quality Meats.
[EVENT PHOTOS HERE!] Wednesday, February 20: Spotted Pig Pizzeria with Chef April Bloomfield
A girl and her pig have been to Grand Cayman… Now April Bloomfield is heading Schwartzbound in Miami to pop with us before things go haywire on South Beach. Expect lots of stuff from her beautiful new cookbook and more. Bubble and squeak your way to the Design District for the most genuine show on Earth.
[EVENT PHOTOS HERE!] Tuesday, March 12: Telepan Pizzeria with Chef Bill Telepan
Bill Telepan is a great chef, but putting out killer food for the New York dining elite at his upper west side restaurant isn’t the only thing that makes him tick. When we heard about his work with Chefs Move to Schools, a White House initiative to get better food in the cafeteria and educate youth on the importance of eating fresh and healthfully, it became clear that this chef is driven by a greater purpose. His commitment to the cause inspired us to get involved with our public school system down here in Miami, and we can’t thank him enough for that. Now we get to reap the rewards because he has agreed to come cook for us at Harry’s. One look at his website, and it’s no surprise what inspires his cuisine: seasonal ingredients. He should have plenty in March to work with!
[EVENT PHOTOS HERE!] Tuesday, April 23: Quality Clam Pizzeria with Chef Joey Campanaro
Joey Campanaro was raised in an Italian-American household in Philadelphia where the food of his childhood inspired him to make cooking his vocation. With a culinary approach firmly rooted in his Italian grandmother’s kitchen and honed in a range of America’s top restaurants, Joey brings a lifelong affinity for Mediterranean cuisine to every dish he creates. Stemming from his passion and conviction forged into the beloved West Village gem, The Little Owl, the soon-to-open Quality Clam is the second in his partnership with chef Mikey Price of Market Table, a new restaurant combining their philosophies on neighborhood dining with a focus on the balance between fun, unpretentious service, interesting and unique use of space and the adoration of one of chefs’ favorite ingredients — the clam. So fun that Miami may be the first place to experience Quality Clam!
[TICKETS NOW LIVE!] Tuesday, June 18: Osteria Pizzeria
Harry’s stakes its claim as the keeper of the Best of Philadelphia - first the grand poobah himself Marc Vetri and now another talented member of the family, Jeff Michaud who has carved his own path to greatness earning the 2010 James Beard Award for “Best Mid-Atlantic Chef.” The Executive Chef and co-owner of Osteria Restaurant and Amis Restaurant, Jeff began his cooking career at the age of 13 in a pizza shop in New Hampshire, where he was raised and has since traveled from Aspen to Bergamo, Lombardia, Italy discovering his love for Italian cooking. We can’t wait to host one of our favorite talented chef friends and bring his smile and northern Italian cooking in Miami.
Tuesday, July 16: SPQR Pizzeria with Chef Matthew Accarrino
An acronym for Senatus Populesque Romanus, SPQR translates to “The People and Senate of Rome” and was the emblem of the Roman Empire. This San Francisco recipient of a Michelin star for 2013 strives for balance in offering the highest quality of food, wine and service for each guest’s experience in a comfortable and inviting atmosphere. When Executive Chef Matthew Accarrino recalls what attracted him to the hospitality industry, he says, “It gave me the chance to tell my story with food.” Accarrino’s family heritage leads back to the wind swept hills and coast of Puglia, Italy. Visits with his extended family and stints spent cooking there at an early time in his career instilled a deep appreciation for quality, seasonal, handmade products and ingredients. Learning to make pasta, polenta, and risotto in Italy also influenced his distinctive approach in the kitchen. “It impressed on me the importance of starch as its own course in that cuisine, which is in a sense, where much of my inspiration comes from.” He has trained abroad in Italy and worked for some of Americas best chefs including Todd English, Rick Moonen, Tom Colicchio and Thomas Keller, and among his many recognitions was named Food & Wine’s 2013 People’s Best New Chef: California. He is also co-author of the book SPQR: Modern Italian Food and Wine, which was released in fall 2012 and will be this event’s take home gift.
Tuesday, October 1: Ford’s Filling Station Pizzeria with Chef Ben Ford
