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

Bradley Herron, executive chef of the Genuine Hospitality Group
Bradley Herron, executive chef of the Genuine Hospitality Group
The Fare Field

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

Bradley Herron and Muriel Olivares pick from Little River Market Garden.
Bradley Herron and Muriel Olivares pick from Little River Market Garden.
The Fare Field

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.

Herron's bush beans
Herron's bush beans
The Fare Field

"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:

Follow Hannah on Twitter @hannahalexs.

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