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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
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.
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“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 thefarefield.com:
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