Ford Farms

In the heart of Homestead’s agricultural district, Jeremy Ford, the Top Chef winner, has created a culinary oasis on his 5.5-acre property. Recently, a select group of guests experienced an unforgettable farm-to-table dinner that showcased Ford’s commitment to organic farming and innovative cuisine. Guests were greeted with a bourbon cocktail infused with farm-grown all-spice, setting the tone for the evening. The open-air pavilion hosted various snack stations, featuring delicacies such as: Florida pink shrimp toast with wagyu striploin; Caviar with tonkatsu sauce; and Fire-roasted carrot tart with lemon aioli and Ford’s Farm papaya kimchi. The main event was a generous three-course meal that showcased Ford’s culinary expertise: Chicken and Foie Gras from Hudson Valley Farms, paired with honeynut squash and ylang-ylang-infused apple; followed by a decadent farm-herb-and-marigold Raviolo with beef cheek ragout; ending with a smoked Westholme wagyu Tomahawk Steak accompanied by farm-fresh sides and fire-roasted vegetables. Pastry chef Ana De Sa Martins capped off the night with a dessert featuring open fire-roasted pineapple, Coconut Rum Panna Cotta, and fire-roasted banana ice cream. Ford’s Farm plans to open to the public for special events in early 2025, with bi-monthly farm-to-table dinners. This unique dining experience offers guests a deeper connection to their food, showcasing the relationship between chef, farmer, and nature.