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. 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 saut�ed burgundy bush beans, a...

By Hannah Sentenac

December 19, 2013

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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.

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.

"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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