The Fare Field: Bradley Herron Makes Kale Salad, Black Grouper, and Bush Beans

The Fare Field
Bradley Herron, executive chef of the Genuine Hospitality Group
The Fare Field, Miami's farm-to-table web series straight out of Little Haiti, is on its fourth episode already. Time flies.

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.

See also: The Fare Field: Mandolin Aegean Bistro's Anastasia Koutsioukis Cooks a Fresh Feast

The Fare Field
Bradley Herron and Muriel Olivares pick from Little River Market Garden.
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
Herron's bush beans
"My style is more simple, a little bit rustic -- it can be refined at times," he says about his approach to cookery.

Check out the full episode below, and the recipes at

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Location Info

Michael's Genuine Food & Drink

130 NE 40th St., Miami, FL

Category: Restaurant

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