The Fare Field: Bradley Herron Makes Kale Salad, Black Grouper, and Bush Beans
The Fare Field, Miami's farm-to-table web series straight out of Little Haiti, is on its fourth episode already. Time flies.
The Fare Field Bradley Herron, executive chef of the Genuine Hospitality Group
This week, Bradley Herron, executive chef of the Genuine Hospitality Group, prepares a meal made up almost entirely of fresh eats from the farm. There's sautéed burgundy bush beans, a kale salad with sheep's milk cheese, and pan-seared black grouper. Check out the episode and recipe links after the jump.
This week's adventures include Herron, who helms the culinary efforts of the prestigious Genuine Hospitality Group (Michael's Genuine Food & Drink, Harry's Pizzeria, et al.) recounting his first foray into kitchen work. He cut off a chunk of his finger, incurred laughter from his co-workers, and felt right at home.
The Fare Field Bradley Herron and Muriel Olivares pick from Little River Market Garden.
"My style is more simple, a little bit rustic -- it can be refined at times," he says about his approach to cookery.
The Fare Field Herron's bush beans
Check out the full episode below, and the recipes at thefarefield.com:
Follow Hannah on Twitter @hannahalexs.