Top Chef Jeremy Ford's Stubborn Seed
Celebrity chefs coming to Miami to open restaurants is not a new concept. So, imagine our excitement when Florida’s own, Jacksonville born, Chef Jeremy Ford was crowned Bravo TV’s Season 13 Top Chef winner. Jeremy Ford earned high markets as Executive Chef at Jean Georges’ Matador Room at The EDITION, but he has happily moved on and opened Stubborn Seed in partnership with the Grove Bay Hospitality Group in the South of Fifth neighborhood.
Chef Jeremy’s formula is simple. Local produce, meat and fish, prepared in the glass enclosed open kitchen and presented with flourish. On a Wednesday night, we were invited to sample the $125 8 course Chefs Tasting menu, which easily is worth it to try many of the creative and well-designed dishes.
Our evening started with our choices from the creative cocktail menu which included Eye-Catcher, that perfect pink drink of vodka, pineapple shrub, pomegranate, lime, chamomile and cardamon, and Thyme Traveler, a tall refreshing drink of Bombay Sapphire Gin, thai chili –infused elderflower, cucumber, lemon and of course, thyme.
Highlights included as starters the chicken liver pate with smoked chili jam on a crisp lavash cracker. Creamy and crunchy, it was a nice bite to start the meal.
JoJo Tea cured fresh cobia crudo with green strawberry, lime in a celery broth was fresh, colorful and a spoon was discreetly provided to slurp up the broth,
The smoked foie gras, is an ample and shareable portion with quince, crushed marcona almond and decorative dollops of butternut squash. It is presented under a glass dome filled with smoke and is a tableside show stopper. If you are a foie gras fan you will not be disappointed, although you may not want to share this delicacy with your fellow diners.
Another of our favorites was the warm celery root, with crackling maitake mushrooms, a hidden bit of caviar hidden under the quail egg and creamy mustard dipping sauce. Use the mustard sauce sparingly as it can overpower the delicate celery root.
Main courses include umami short rib with trumpet mushroom and a miso mustard butter, organic chicken with truffle butter and gnocchi, and butter poached lobster in a green curry foam. We found the short rib a little salty, but the lobster dish was mild and very well-prepared and with a beautiful presentation.
Dessert was a light and lemony deconstructed pavlova which was fresh and nicely plated.
Arriving at 8:30, and leaving at close to 11:30, we noticed that every seat in the restaurant and bar area was full the entire time we were there. The noise level can be a bit high, but the buzz coming from the kitchen and servers makes for an energetic and entertaining evening.
While Chef Jeremy was not in the kitchen this night, the almost 15 chefs and cooks were visible through the glass window and worked together like clockwork. At one point, late into the evening, it looked like they were dancing and having fun. Kudos to Chef Jeremy for building a team that obviously enjoys every dish they turn out.
A FUN night out. A real FOOD lover experience. Chef Jeremy Ford is a Top Chef.
101 Washington St
Miami Beach, FL