Are you ready Miami? It’s time! Stubborn Seed, ‘Plating Up’ late summer 2017 #OpeningSoon #PassionForFood #305Chefs #PlateUp #MiamiBeach #StubbornSeed Chef Jeremy Ford Grove Bay Hospitality Group
Posted by Stubborn Seed on Saturday, July 15, 2017
Food And Wine – July 2017
Top Chef Winner Jeremy Ford Is Set to Open Two New Miami Restaurants
Chef Jeremy Ford is making his biggest splash yet since winning Top Chef Season 13 with two new Miami restaurants: Stubborn Seed, set to open in early September, and Afishonado, following in 2018. Both restaurants come as part of Ford’s new partnership with Grove Bay Hospitality Group and each will show off a different side of Ford’s experience and style.
He describes Stubborn Seed as directly inspired by his time working for famed chefs Jean-Georges Vongerichten and Dean Max—the varied menu will rotate constantly based on what’s in season.
TravelSpective – September 2016
Food Issues : Miami’s New Crop
New chefs sprouting from the roots of Miami
A NEW GENERATION BACKING FLORIDA’S FOOD SUSTAINABILITY.
Seasonality is highly embedded in these local restaurants’ business strategies. Not only is this approach sustainably mindful, it gives chefs a range of tastes and textures to play with on a frequently changing menu. “We want to make sure people understand why we are using these ingredients,” something owner and chef, Cesar Zapata at Phuc Yea feels is slowly getting easier to do. Being able to communicate to the public on the work that goes into properly producing produce and why is key for these chefs. “If we’re passionate about cooking then that means we want to be passionate about what ingredients we’re cooking with,” says Jessica Sanchez, owner and creator of Loba.
Miami Herald – April 2016
Couple’s farm provides microgreens, vegetables to South Florida restaurants
For some people turning a passion into their full-time job poses a challenge, but not for couple Tamer and Claire Harpke, who gave up their corporate jobs for a more meaningful and modest farming gig: Harpke Family Farm in Dania Beach.
“At different times we both pressed the reset button — actually a couple of times,” Claire said. “ We were working in fine wine sales for several years and making a good living, but it was so stressful and such a grind. I kept thinking I’m 26 — I can’t imagine doing this for another 30 years.”
Gold Coast Fort Lauderdale – March 2016
Finally, Florida Embraces Farm-to-Table
Proud urban farmer Tamer Harpke yanks a bunch of sprouts from a small pot. He places them into the palm of his left hand and holds them out carefully, hoping a gust of wind doesn’t blow away his prized possession.
“This has taken me two years to perfect,” he says.
Aaron Grauberger, co-owner of Market 17 restaurant in Fort Lauderdale, reaches out and takes a few of the tiny, nearly fluorescent green leaves, which look torn, like a tree after a windstorm. The stalks are delicate and almost white.
Edible South Florida – Winter 2015
Claire and Tamer Harpke spent seven years selling fine Italian wines and traveling Europe. But last year, Mr. Harpke turned his backyard hobby of growing herbs and orchids into a fulltime job.
“I’ve always had a passion for growing,” he says. “So I just decided to take a leap of faith and start growing edibles.”
Harpke Farms consists of 2,765 fabric pots and raised beds on part of a three-acre lot in Dania Beach west of I-95 just blocks from Fort Lauderdale International Airport. There you can find a variety of produce, including microgreens, heirloom tomatoes, dragonfruit, bok choy and lacinato kale, tropical fruit trees and even a flourishing breadfruit tree. It’s all fertilized with homemade compost teas made with natural ingredients like fish fertilizers, liquid sea kelp and ocean minerals.
Venice Fort Lauderdale’s Magazine – Winter 2014
Just south of downtown Fort Lauderdale is an unassuming white building with a metal sign out front announcing “Valentino.” Once inside, it’s like falling into a rabbit hole. In the middle of this Italian restaurant is an open kitchen with chefs slicing away at scallions and flipping pasta over a hot fire.
The traditional Mediterranean dining room, with white-washed walls, an oversized velvet sofa and linen tablecloths has become a standard of dining excellence since opening in 2006 and then moving to its current location in 2012. Make no mistake, though, Chef Giovanni Rocchio’s restaurant is far from traditional.
Ocean Drive – November 2014
Sunny Isles Beach is known for lots of things, but not necessarily forward-leaning cuisine.
That’s all changed with the recent opening of Tim Andriola’s Basil Park. Andriola is the chef from neighboring Italian Timo Restaurant & Bar, but for his new spot, his direction shifted to a “clean food” philosophy, with dense nutrients and earth-friendly sourcing.
The concept came about after Andriola took a health and nutrition course from nutritional guru Vaughn Gray, and the resulting eatery feels more hip San Francisco beach house than Miami with its beautiful, natural pale butcher-block wood tables and open kitchen.
LaPresse Édition du 28 février 2015
LE PAYSAGE CHANGEANT DE SUNNY ISLES BEACH
Les snowbirds québécois connaissent bien Sunny Isles Beach : depuis plus de 40 ans, cette petite municipalité au nord de Miami accueille ceux qui fuient l’hiver dans ses motels de bord de mer. Mais un boom immobilier est en train de changer l’image de Sunny Isles. Certains diront pour le mieux; d’autres, pour le pire.