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ISSUE # 04 | 01.25.18

ANDREW ZIMMERN INTERVIEW ABOUT FOOD, HIS CAREER AND LIFE

SOBEWFF 2018

- FAMOUS CHEFS - EVENTS PREVIEW

JEREMY FORD

FROM TOP CHEF TO STUBBORN SEED

SOUTH BEACH WINE & FOOD FESTIVAL 2018 WIRE MAGAZINE 'S ANNUAL GUIDE

DESTINATIONS: SAN DIEGO, CALIFORNIA


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TABLE OF CONTENTS: 8. DESTINATIONS: SAN DIEGO, CALIFORNIA

San Diego is a destination with a touch of everything and with something for everyone.

12. TOP TRAX: CAMILA CABELLO FINDS HER OWN HARMONY

Camila Cabello is focused on doing her best and pursuing her artistic vision to the fullest, wherever that takes her.

14. COVER STORY: 2018 FOOD NETWORK & COOKING

CHANNEL SOUTH BEACH WINE & FOOD FESTIVAL

This year's SOBEWFF will feature over 90 events, including fan-favorite signature soirées, a diverse array of new parties and intimate dining experiences with top chefs.

16. COVER STORY: A CHAT WITH ANDREW ZIMMERN

Wire Magazine sits down for a chat about food, his career and life with Andrew Zimmern, four-time James Beard Award-winning TV personality, chef, writer and teacher.

18. COVER STORY: THE CHEFS PARTICIPATING IN THE SOBEWFF

19. COVER STORY: SOBEWFF EVENTS PREVIEW

This year's SOBEWFF will feature over 90 events, including past Festivals fan favorites and some new, noteworthy happenings.

20. COVER STORY: CHEF JEREMY FORD INTERVIEW

Stubborn Seed's Executive Chef Jeremy Ford tells us about his restaurant, and why he thinks the SOBEWFF is so important for Miami's culinary scene.

26. GOING OUT: PLAN YOUR OUTINGS

The week's rundown of nightlife, dining and cultural events.

PHOTO LICENSED BY INGRAM IMAGE

Giveaways Contests Event & Show Tickets

Many of the country's best known chefs will prepare delicious food, host events and intimate dinners, and mingle with fans at the SOBEWFF.


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Publisher/Editor in Chief Rafa Carvajal Associate Publisher/Editor Michael Bustamante Design & Production True Ink Designs L.L.C. | trueinkdesigns.com Columnists Alfredo Barrios Alyn Darnay Dane Steele Green Anthony Reyes Michael W. Sasser Dr. Amy Wecker Official Photography Studio Photo Studio Miami Staff Photographer J.R. Davis Local Advertising advertising@wiremag.com

HERING T Y A G L E T Ă” H T A R U O H Y HPHOOTOSPPBY J.R. DAVIS WIREMAG.COM/PHOTOS

National Advertising Rep. Rivendell Media | 212.242.6863 Contact Information Tel: 305.520.WIRE Email: info@wiremag.com 1541 Brickell Avenue, #2004, Miami, FL 33129 Wire Magazine is published, produced, and owned by Wire Media Group L.L.C. All Rights Reserved. Distributed in print in Miami, The Beaches, and Fort Lauderdale, and digitally worldwide through wiremag.com The views, opinions or positions expressed by contributors to and interview subjects of Wire Magazine are theirs alone and do not necessarily reflect the views, opinions or positions of Wire Magazine, its staff or publisher. Cover photo: Chef Andrew Zimmern Photo by Steve Henke Provided by Brustman Carrino PR


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PUBLISHER'S CORNER A LIFE JOURNEY THROUGH FOOD I grew up in Costa Rica, a country not known for its world class cuisine, or for Costa Rican restaurants in other countries. That is just a fact. However, I was fortunate enough to learn a lot about food and cooking from both my mom and my uncle Chalo. My mom is a great home cook and my uncle Chalo is an excellent, mostly self-taught, chef that hosted wonderful dinner parties at his house for special occasions. Even with those inspiring influences, I did not know much about world class cuisine until I worked in New York City as executive director of the Costa Rica Investment Board. My friend Miguel Ramirez, who owned one of the industrial parks that worked closely with the Costa Rica Investment Board, came to visit me in New York for business and invited me to lunch at a very nice Japanese restaurant in downtown Manhattan. At the time I did not know much about sushi and had no idea how to eat anything with chopsticks. So when lunch came, I asked our waiter to bring me a fork. At that point, my friend Miguel did something that changed my life. He told me I now lived in New York City, one of the world capitals of blue ribbon cuisine, and taught me how to eat with chopsticks because fine dining would be part of my business career going forward. I did not know at the time that Miguel was introducing me to one of the types of cuisine that I love the most to this day, and to the tools required to properly enjoy it. I also had no idea that many years later I was going to publish a column called Dining Delicious about some of the finest restaurants in the world, or have the privilege of interviewing Iron Chef Masaharu Morimoto for one of my Wire Magazine Food Network & Cooking Channel South Beach Wine & Food Festival special issues. This little kid from Costa Rica has come a long way thanks to many wonderful people who have taught me so much along the journey of my life. Today, I tell stories about food through my life experiences dining on delicious food, and through the words of some of the best chefs and food industry personalities in the world. This week, I do it with a special Wire Magazine issue about the 17th annual Food Network & Cooking Channel South Beach Wine & Food Festival, and through the words of Andrew Zimmern. Interviewing Andrew is a dream come true for me. He is someone I admire very much and aspire to be like someday. Like Andrew, a four-time James Beard Award-winning TV personality, chef, writer and teacher, I love food and sharing my knowledge about it through my experiences, articles and interviews. Andrew and other famous chefs I have watched on TV over the years continue to inspire me to explore the wonders of delicious food, world class cuisine, and the diversity of the people who craft it.

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DESTINATIONS By Michael W. Sasser

SAN DIEGO

WHERE THE OCEAN IS ON THE "WRONG" SIDE

California photographer visiting South Florida once compared Miami to San Diego and came up with "San Diego is just like Miami... but with the ocean on the wrong side."

So, what's familiar for South Florida travelers to San Diego? First, you won't need to alter your wardrobe much. Average highs, lows and precipitation are eerily similar. Two, beaches. Sure, the ocean might be on the "wrong" side, but the waters off San Diego beaches are more similar to those off of South Florida than they are off of points north in California. And beaches there are a-plenty. Coronado Beach offers perfect conditions virtually year-round. Mission Beach is probably the best known for its pristine coastline, a boardwalk and plenty of activities. 8 WIREMAG.COM #04 2018

PHOTOS COURTESY OF BRETT SHOAF ARTISTIC VISUALS

Simplistic? Sure. But given the near-identical weather, the beaches, the Latin influence, culture, color and architecture? It's not too much of a stretch. When you can go toe-to-toe with South Florida as a travel destination just a short jaunt even from the East Coast, that bodes well for the Cali city that gets so much less press than LA or San Francisco.


La Jolla is remarkably gentle and perfect for families. Pacific Beach is hugely popular and ideal for waterfront activities. Silver Strand leads the way in watersports. Meanwhile, surfers take to Solana Beach, Tourmaline Surfing Park and Windansea Beach. Despite the similar environments and waterfronts, sorry, South Florida, San Diego takes the trophy for surfing.

That gay inclusive nature of San Diego will also feel familiar. From hot nightclubs and popular wine bars to LGBTQ-focused theater productions and clothing-optional Black's Beach, it's no wonder San Diego ranks among the top LGBTQ destinations in the world. One of the oldest LGBTQ theaters in the country, Diversionary Theatre, produces edgy dramas and playful musicals with gay, lesbian, bisexual and transgender themes year-round. Drop by Urban Mo's Bar & Grill, Baja Betty's, Uptown Tavern, Martinis Above Fourth or the lesbian-operated Gossip Grill. Each has patios that open in the afternoon, although on weekends the Saturday "disco brunch" and Sunday "church" happy hour at Babycakes attract a devoted patronage. Yes, Hillcrest might be comparable to South Beach or Wilton Manors, but the city is decidedly gay friendly and you will find venues pretty much city-wide. San Diego's family of gay-friendly hotels offers something for everyone, from intimate bed and breakfast inns to historic and boutique hotels. Beyond those things that will make you feel immediately at home in San Diego are those amazing attractions that make it a singular destination. Step out of the familiar and comfortable to enjoy the city's top attractions. Among these are the world-famous San Diego Zoo, Seaworld San Diego, 120 local breweries, numerous water parks, whale watching experiences, and a cultural landscape older than South Florida's, but no less diverse or innovative.

PHOTOS COURTESY OF JOANNE DIBONA. SANDIEGO.ORG

Also familiar will be neighborhoods with specific offerings. Located south of downtown San Diego and just north of the Mexico border lies the area known as San Diego's South Bay, the gateway to Baja California. This area is home to a number of exciting attractions, as well as some of the best Mexican food this side of the border. A beautiful area of rolling hills and winding roads, San Diego's North County Inland is an exceptional place to spend time outdoors hiking, biking, playing golf, craft beer and wine tasting, or visiting area attractions. Located only a few miles north of San Diego's bustling downtown, the vibrant uptown neighborhood of Hillcrest stands as San Diego's LGBTQ central hub, offering an array of bars, restaurants, coffee houses, boutiques and unique shops.

It's almost trite to call San Diego a destination with a touch of everything and with something for everyone. So many destinations make the claim; few stake it out honestly. San Diego can. So, is this magnificent California city just Miami with the ocean on the wrong side? Naw, that's a gross exaggeration. But there is plenty here to feel familiar, which just enables visitors from here to adapt quickly and have their entire vacation to enjoy exploring the nuance of difference. It's well worth the effort. Michael W. Sasser has been a travel writer for more than 20 years, for publishers ranging from Time Out and Frommer's to Miami Herald Custom Publishing and ABARTA Media. He is author of thousands of travel stories and dozens of travel books. Reach him at mikewsasser@yahoo.com.

For more information, visit sandiego.org. 10 WIREMAG.COM #04 2018


TOP TRAX By DJ FR8-O

CAMILA CABELLO FINDS HER OWN HARMONY

he music world is never lacking in drama. No, I'm not referring to those relentless earworms about broken hearts, broken trust and broken dreams. I'm talking about the drama that unfolds outside of the recording studio, like the premature implosion of a promising girl-group just as they were on the rise. Fifth Harmony was the brainchild of music mogul Simon Cowell, spawned during auditions for X Factor season 2 when a young girl from Miami was unexpectedly partnered with four other female contestants. After snatching third place in the show finals, the freshly-minted quintet didn't waste any time pumping out hit singles like "Worth It," "Work From Home" and "That's My Girl," quickly filling the void that had lingered since the Pussycat Dolls murmured their last meow. Not unlike their feline foremothers, things between the girls eventually became less than harmonious, forcing Camila Cabello to pull a Nicole Scherzinger and do her own thing-er. While her former bandmates floundered, Camila set out to prove her worth as a solo artist. She had previously collaborated with the likes of Shawn Mendes ("I Know What You Did Last Summer"), Machine Gun Kelly ("Bad Things") and Pitbull ("Hey Ma"), but it was her first solo track "Crying in the Club" that announced to the world she wasn't going away anytime soon. As 2017 began to wind down, the Cuban-American singer unleashed her second solo single "Havana" – the song that changed everything. It did so well, that she decided to scrap a few tracks from the upcoming album (originally titled The Hurting. The Healing. The Loving.) and switch things up a bit. The final result is a collection of stories co-written by Camila herself and blessed by producers like Frank Dukes, Skrillex, and The Futuristics.

built to appease the palates of the masses, but with Latin influences becoming the industry's flavor du jour (thank you, "Despacito") the timing for a Latin-American artist to take the spotlight couldn't be better. Perfectly nestled between Camila's reggaeton anthem "She Loves Control" and dance floor thumper "Into It" are haunting piano ballads like "Consequences" and "Something's Gotta Give," giving us a glimpse of the young diva's chameleon-like ability to be in charge and be vulnerable.

The 20-year-old singer describes her self-titled debut as "the story of my journey from darkness into light, from a time when I was lost to a time when I found myself again." I call it a return to true artistry. Yes, it's essentially a pop album

As Camila began her journey towards independence exactly one year ago, she told Latina Magazine "I am less focused on success and more on doing my best and pursuing my artistic vision to the fullest, wherever that takes me." Fortunately for her (and us), that road has not only led to a successful debut, but the first stop to becoming the next big solo artist.

"I AM LESS FOCUSED ON SUCCESS AND MORE ON DOING MY BEST AND PURSUING MY ARTISTIC VISION TO THE FULLEST, WHEREVER THAT TAKES ME." - CAMILA CABELLO

If you're a recording artist, producer or musician and would like your work featured in TOP TRAX, hit me up at abarrios@wiremag.com. 12 WIREMAG.COM #04 2018


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The 17th Annual Food Network & Cooking Channel

SOUTH BEACH WINE & FOOD FESTIVAL

t has been very cold throughout the United States. So much so, that even South Florida experienced some very low temperatures. Thankfully, our temperatures have warmed up, and delicious food will soon also warm our hearts during the upcoming 17th annual Food Network & Cooking Channel South Beach Wine & Food Festival (SOBEWFF), February 21-25. Many of the nation's most talented chefs and restaurateurs will flock to Miami, Miami Beach and Fort Lauderdale to eat, drink and educate foodies from around the world. Mouth-watering fare and complementary libations will be front center at all the Festival's events, and thousands of attendees will be here to enjoy every bit, bite and sip of it.

14 WIREMAG.COM #04 2018

PHOTOS BY SETH BROWARNIK | WORLDREDEYE.COM

By Rafa Carvajal


"WITH A VARIETY OF NEW EXPERIENCES AND REFRESHED FAN-FAVORITES, THE 2018 FESTIVAL OFFERS UP A PLETHORA OF CULINARY, BEVERAGE AND LIFESTYLE EVENTS FOR PASSIONATE FANS AND HOSPITALITY INDUSTRY PROFESSIONALS TO EAT. DRINK. EDUCATE." - LEE BRIAN SCHRAGER

PHOTOS BY SETH BROWARNIK | WORLDREDEYE.COM

"We are truly looking forward to an exciting 17th edition," explained Lee Brian Schrager, founder and director of the SOBEWFF. And for good reason! The Festival has not only become one of the United States' most prestigious gourmet gatherings, it has also contributed tremendously to our local economy and has raised over $26 million for the Chaplin School of Hospitality & Tourism Management at Florida International University (FIU). SOBEWFF is produced by Florida International University and Southern Glazer's Wine & Spirits, with the support of the Miami Beach Visitors & Convention Authority and the Miami-Dade County Department of Cultural Affairs. This year's SOBEWFF will feature over 90 events that will include fan-favorite signature soirĂŠes, a diverse array of new parties and intimate dining experiences with top chefs, an expanded CRAVE Greater Fort Lauderdale Series, and much more. The lineup even includes special events catering to the interests of the human rights activist, the fitness friend, the pet-obsessed, the daytime imbiber, the night owl, the Caribbean heatseeker, the carnivorous grill master, and the whole family. There is a lot happening during the 2018 Festival and our cover story gives you an exciting preview to whet your appetite. In addition, I definitely recommend visiting sobewff.org to review all the details about the 17th annual Annual Food Network & Cooking Channel South Beach Wine & Food Festival events and participating talent.

#04 2018 WIREMAG.COM 15


A CHAT ABOUT FOOD AND LIFE WITH

ANDREW ZIMMERN By Rafa Carvajal

"I SET ABOUT INTENTIONALLY DEVELOPING CONTENT THAT ALLOWED ME TO BE AN 'ONLY' RATHER THAN BEING THE 'BEST.'" distinctly remember the first time I saw Andrew Zimmern on TV. There was something intrinsically genuine about him and the way he related with people through food. I got hooked that day, and have been watching his shows ever since. Little did I know back then that – like Andrew – I would one day pursue a media career in publishing, and have the great privilege of interviewing someone I admire for his dedication to his craft and his ability to educate and entertain people the world over through food. Andrew Zimmern is a four-time James Beard Award-winning TV personality, chef, writer and teacher. He is the creator, executive producer and host of the Bizarre Foods franchise on the Travel Channel (including Bizarre Foods with Andrew Zimmern, Andrew Zimmern's Bizarre World, Bizarre Foods America and Bizarre Foods: Delicious Destinations), Andrew Zimmern's Driven by Food, and most recently, The Zimmern List (2018). Through his passion for food, Andrew has explored cultures in over 170 countries.

16 WIREMAG.COM #04 2018

Andrew's great success did not come easy. After pursuing a thriving career as a chef, and helping open and run a dozen restaurants, his life was derailed by addiction and alcoholism. Andrew lost his apartment and lived on the streets for a year. Thanks to one last intervention by close friends, which led him to the renowned Hazelden Foundation in Minnesota, Andrew was able to turn his life around and get on the path to the great success he enjoys today. Besides pursuing his TV work, Andrew is very active in multimedia content production and distribution, publishing, and other ventures that continue to expand his brand. Andrew also teaches entrepreneurship and shares his insights about food at Babson College's The Lewis Institute for Social Innovation. To help others, he funds the Andrew Zimmern's Second Chances Scholarship, through the James Beard Foundation, which offers a second chance to students who face extreme challenges in their lives, so they can overcome their tribulations and follow a culinary path. Andrew is also on the board of directors of Services for the UnderServed, the National Youth Recovery Foundation, Foodie Tout and Taste of the NFL.

PHOTO BY SETH BROWARNIK | WORLDREDEYE.COM

- ANDREW ZIMMERN


Andrew has been involved in the SOBEWFF for several years and will be returning for this year's edition. So I sat down with Andrew for a chat about being a chef, food, his career and life in general. Rafa Carvajal: What does it take to be a successful chef? Andrew Zimmern: Commitment and dedication to the craft is essential, but patience, tolerance, empathy and understanding are the keys to the leadership aspects of managing a team in the kitchen. RC: How did you get into the business of food on TV? AZ: I asked. It's a funny story but I left restaurants to pursue a media career, I took internships at a magazine, radio station and TV station all of which turned into jobs, and said yes to anything that would give me an opportunity to learn the business. Then I set about intentionally developing content that allowed me to be an "only" rather than being the "best." RC: What do you enjoy the most about what you do for a living? AZ: The opportunity to affect real change in the world. A platform of my size allows me to turn up the volume on my megaphone when I need to, or want to.

Photo by Madeleine Hill. Provided by Brustman Carrino PR

RC: How did you come up with the idea to do a TV show about bizarre foods? AZ: I wanted to tell stories from the fringe that weren't being told anywhere else. I wanted to tell stories that talked about our human commonality rather than our differences. I saw negativity being amplified and I thought that was dangerous. I also wanted to tell stories about culture through food, focusing on growing understanding, emphasizing our 'one-world' reality and the network saw that a lot of the stories featured foods that American consumers would be shocked to eat and came up with the name. I liked it because Webster's Dictionary defines bizarre as "unique and different" and I thought I could change some minds about the mistaken impression that something bizarre was a negative. I think it's a plus.

RC: How have you leveraged the power of TV, digital media and publishing for your food shows? AZ: Well, by working hard and pushing, grinding and hustling everywhere I can. We also spend a lot of time in our offices learning and listening so that we can be most effective in every silo we show up in. I think a lot of it comes down to the fact that I'm also very competitive, but I don't play against others -- I play against the thought of losing.

RC: Why do you believe it is important to have a show that showcases diverse foods in different cultures from around the world? AZ: It is important because in identifying aspects of our lives in others, those that we seemingly don't have anything in common with, we can truly begin to empathize and co-regulate from a cultural standpoint. If we can do that, we can accept other aspects of culture besides food. In America we eat another culture first, reserving opinions on or unfairly judging other aspects. We outright reject people from many cultures whose food or music we readily accept and enjoy. Just look at the news of the last few weeks! I felt that appreciating other cultures in any way would help us to understand that we are all human beings with the same hopes, loves and dreams.

RC: Besides food, what is your greatest passion and why? AZ: My son. He's the most important person in my life and my greatest responsibility. I love the challenge of parenting and I enjoy every second with him.

RC: Why should our readers join you this year at the Food Network & Cooking Channel South Beach Wine & Food Festival? AZ: Well, I think we have developed a cool community around our brand, we have a lot of fun, and Lee Schrager and his team have been amazing partners who have done the same thing. It's a potent combination and we have created some incredibly cool activations over the years together. The food and music are always great, but it's the people who really make the event fun, and we attract great people. RC: You've hosted Lucky Chopsticks since its inception. What intrigues you about Asian cuisine? AZ: It's the most diverse in terms of flavor, technique and ingredients. I never tire of it.

RC: What is the greatest challenge you have ever faced in your life? AZ: Recovering from addiction and alcoholism. RC: Describe yourself in 3 words. AZ: I always describe myself as "an ordinary guy" who happens to have an extraordinary job. RC: Is there anything else you would like to share with Wire Magazine readers? AZ: I love history, and I study it rigorously. I came across a great Twain bio years ago and learned that Twain once said, "Travel is fatal to prejudice, bigotry, and narrow mindedness, and many of our people need it sorely on these accounts. Broad, wholesome, charitable views of men and things cannot be acquired by vegetating in one little corner of the earth all one's lifetime." I love that and believe it whole heartedly because of my direct experience with its factual idealism. Travel is transformative in that way. #04 2018 WIREMAG.COM 17


SOBEWFF:

The Chefs Photo by Seth Browarnik | worldredeye.com

By Rafa Carvajal

18 WIREMAG.COM #04 2018

PHOTOS BY GUSTAVO CABALLERO | GETTY IMAGES FOR SOBEWFF

Photo by Seth Browarnik | worldredeye.com

any of the country's best known chefs participate in the SOBEWFF every year. These famous chefs prepare delicious food, host events and intimate dinners, and mingle with fans. Learn more about the chefs, personalities and industry experts who will be part of the 17th SOBEWFF by visiting sobewff.org.


SOBEWFF: Events Preview By Rafa Carvajal

he 17th annual SOBEWFF will feature over 90 events – including favorites of past Festival attendees and some new, noteworthy happenings. There is a lot to choose from, so we give you a preview of some of this year's events to whet your appetite. Visit sobewff.org to review the complete lineup of events, soirées and chef hosted dinners, and to purchase tickets.

FESTIVAL ATTENDEE FAVORITES: • Fontainebleau Miami Beach Wine Spectator's Best of the Best • Heineken Light Burger Bash hosted by Guy Fieri • Goya Foods' Grand Tasting Village featuring tastings and culinary demonstrations • Beachside BBQ hosted by Michael Symon • Barilla's Italian Bites on the Beach hosted by Giada De Laurentiis • Tequila Cazadores Tacos After Dark hosted by Rick Bayless • Southern Kitchen Brunch hosted by Trisha Yearwood • Oyster Bash hosted by Josh Capon

NEW, NOTEWORTHY EVENTS: Clambake hosted by Emeril Lagasse and Jorge Ramos: The ultimate beachside clambake, featuring specially-prepared dishes from more than a dozen of South Florida's most popular seafood spots. Harlem to Overtown Jazz Brunch presented by Marcus Samuelsson: Delicious brunch rooted in Southern and Caribbean cuisine, and a sneak peek of James Beard Award winner Marcus Samuelsson's new Overtown restaurant, before it opens.

PHOTOS BY SETH BROWARNIK | WORLDREDEYE.COM

BBQ Dinner hosted by Chris Lilly and Jorge Ramos: Family-style dinner perfectly paired with sensuous spirits, hosted by world barbecue champion Chris Lilly and Conrad Fort Lauderdale Beach Chef Jorge Ramos. Master Class hosted by Sullivan Street Bakery: Hands-on breadmaking experience with James Beard Award-winning baker Jim Lahey. Master Class at Plant Miami: Executive Chef Horacio Rivadero will teach guests all about plant-based cuisine, the newest trend taking the country by storm. Goya Foods' Made in Miami: A Celebration of Latin Culture: Dance, eat, and drink as some of Miami's most popular chefs dish out their flavorful Miami Latin flare creations, with Chef Giorgio Rapicavoli as your host. #04 2018 WIREMAG.COM 19


CHEF JEREMY FORD:

FROM TOP CHEF TO STUBBORN SEED By Rafa Carvajal

any of our nation's most talented chefs participate in the SOBEWFF every year. Some of these chefs are national TV personalities and others are very successful chefs who delight us with their culinary skills through the menus of their South Florida restaurants. One of these chefs is Jeremy Ford, the executive chef of Stubborn Seed in Miami Beach.

"BEST OF THE BEST IS EXACTLY THAT, THE BEST! I'M PSYCHED AND HONORED TO BE PARTICIPATING IN THIS INCREDIBLE EVENT ALONGSIDE SO MANY TALENTED CHEFS." - JEREMY FORD

20 WIREMAG.COM #04 2018

PHOTOS PROVIDED PHOTO BY GROVE CREDIT: BAY © HOSPITALITY DEPOSITPHOTOS.COM | KAVRAMM

Jeremy, a native of Jacksonville, Florida, first developed his love of cooking after meeting his maternal grandmother when he was 14 years old. Jeremy's grandma was a chef who taught him about the art of Italian cuisine. After a thriving career working in top restaurants that included L'Orangerie, Patina, 3030 Ocean and Matador Room, Jeremy won Bravo's Top Chef Season 13. After his win, Jeremy decided to pursue the opportunity to partner with Miami-based boutique restaurant firm Grove Bay Hospitality Group to open his first restaurant called Stubborn Seed; with a second restaurant opening in Coconut Grove later this year.


I sat down with Jeremy to discuss being the executive chef of Stubborn Seed and his participation in the 2018 SOBEWFF. Rafa Carvajal: Why did you become a chef, and who inspired you to do so? Chef Jeremy Ford: My love for cooking developed after meeting my maternal grandmother when I was 14-years-old. It's all history from there! RC: Tell our readers about the cuisine at Stubborn Seed. JF: At Stubborn Seed we like to play with different textures and flavors in the kitchen to create a rich menu made with natural ingredients seasonally sourced. RC: How did your participation in Top Chef influence your career? JF: Top Chef made a huge impact on a lot of the everyday daunting tasks that I do, I'm constantly catching myself timing out every task. I try to get as much done as fast and accurate as possible. RC: How did your culinary experiences prepare you to become the executive chef at Stubborn Seed? JF: Throughout my career I have worked alongside some of the most celebrated chefs in the industry, including South Florida chef Dean Max and Michelin-star celebrity chef Jean-Georges Vongerichten – there is not much more preparing that can be done after working with those two. They are incredibly talented and great teachers! RC: Describe Stubborn Seed in 2 words. JF: Badass cooking. RC: What are your top 3 favorite dishes at Stubborn Seed? Why are they your favorites? JF: Warm Celery Root, Oysters for their flavor and presentation, and the Smoked Foie Gras – you've never had anything like them before.

PHOTOS PROVIDED BY GROVE BAY HOSPITALITY

RC: Tell us about your involvement in this year's Food Network & Cooking Channel South Beach Wine & Food Festival. JF: Best of the Best is exactly that, the best! I'm psyched and honored to be participating in this incredible event alongside so many talented chefs. RC: What do you enjoy the most about participating in the South Beach Wine & Food Festival? JF: It's really a culinary reunion where you get to see old friends, make new friends and feast on incredible food. RC: What is the importance of the South Beach Wine & Food Festival for the Miami culinary scene? JF: The South Beach Wine & Food Festival is arguably the biggest food and wine event in the world and it has helped put the Miami culinary scene on the map year after year.

#04 2018 WIREMAG.COM 21


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Wire Magazine 04.2018 South Beach Wine & Food Festival  

This week, we preview this year’s South Beach Wine & Food Festival (SOBEWFF) with a chat about food and life with Andrew Zimmern, four-time...

Wire Magazine 04.2018 South Beach Wine & Food Festival  

This week, we preview this year’s South Beach Wine & Food Festival (SOBEWFF) with a chat about food and life with Andrew Zimmern, four-time...