Fords Farm

Fords Farm By working the land themselves, they gain an intimate understanding of ingredients from seed to plate.

At the heart of Chef Jeremy Ford and his partner Joe Mizzoni’s vision is Ford’s Farm, a source of inspiration where every seed planted becomes part of a larger story. This connection fuels the creativity and innovation behind the farm’s collaborative dinners and events, each one a celebration of seasonality, sustainability, and community. Nowhere is this more vivid than during dinners under the st

ars at Ford’s Farm, where guests gather at long communal tables surrounded by fields of produce, the night sky above and firelight all around. These evenings embody the spirit of the farm — intimate, elemental, and unforgettable — transforming food into an experience that lingers well beyond the last bite. The harvest also shapes the menus at Stubborn Seed, Salt & Ash, The Butcher’s Club, and Terra Aruba.

04/22/2026

April 11.
Final dinner of the season.
Jeremy Ford with Pablo Zitzmann of Zitsum, Joe Mizzoni, and Max Santiago.
Thank you Miami.

03/25/2026

Flashback to March 7.�A night under the stars honoring the chefs who helped shape the soul of South Florida’s table.
Cindy Hutson and Dean James Max brought their signature flavors to the fields of Ford’s Farm, where fire, soil, and memory met on the plate.
Grateful to celebrate the mentors who planted the seeds we continue to grow.
A few dinners remain this season. They will be released on OpenTable over the next two weeks.�We’d love to have you with us 🌿

02/27/2026

25 years of SOBEWFF.
From cooking in restaurants across the city, to stepping onto stage,
and then hosting the only farm-to-table brunch of the festival at Ford’s Farm. All in the same weekend.
A full-circle moment.
This one meant something special.

Thank you and the entire team for continuing to create moments that celebrate food, community, and the spirit of Miami.

What makes these nights special is not just the food.It is the people behind it and the energy around it.The farmers, th...
02/14/2026

What makes these nights special is not just the food.
It is the people behind it and the energy around it.

The farmers, the chefs, the team on the line, the guests gathered under the lights.
Everyone plays a part in what the night becomes.

February 7 on the farm.
Thank you for being part of it. 🌿

02/12/2026

Six sold-out dinners.
Six evenings of strangers becoming community.

Last Saturday reminded us that the land gives back when we gather with intention.
We cook. We share. We connect.

And we’re just getting started🌿

The evening always begins this way.Passing canapés, chefs cooking just steps from the rows, and guests easing into the r...
01/29/2026

The evening always begins this way.
Passing canapés, chefs cooking just steps from the rows, and guests easing into the rhythm of the farm as the sun drops.

Canapé hour from last Saturday’s Chef’s Garden collaboration.
March 7 tickets are now available.
Link in bio 🌿

01/27/2026

Winter crops from The Chef’s Garden in Ohio.
Peak season from Ford’s Farm in South Florida.

Farmer Lee Jones and Chef Jamie Simpson cooking alongside Brad Kilgore, Seth Blumenthal, Jeremy Ford, and Joe Mizzoni.
Fire, movement, vegetables leading, everything else following.

This was The Chef’s Garden at Ford’s Farm🌿

Still thinking about this night.
The fire, the pace, the way the whole farm came alive.More dinners ahead.This Saturdays...
01/19/2026

Still thinking about this night.
The fire, the pace, the way the whole farm came alive.
More dinners ahead.
This Saturdays dinner is almost sold out.
Link in bio🌿

01/16/2026

It started with fire and spice, ended with laughter echoing across the farm.
Plates never stopped moving, and for a few hours, nothing else mattered.

Pushkar Marathe at the farm.
We do it again January 24.
Link in bio 🌿

Still thinking about these plates from last weekend.January 24 seats are in the bio 🌿
01/14/2026

Still thinking about these plates from last weekend.
January 24 seats are in the bio 🌿

01/07/2026

Farmer Lee Jones and Chef Jamie Simpson of The Chef’s Garden, alongside chefs Brad Kilgore, Seth Blumenthal, join Jeremy Ford and Joe Mizzoni on the farm for a dinner built around vegetables, seasonality, and shared values.

While The Chef’s Garden in Ohio settles into winter crops, Ford’s Farm in South Florida is in its peak tomato season. Two farms, growing entirely different ingredients, coming together around one table.

A night where farmers and chefs cook together, letting the ingredients lead the conversation.

The Chef’s Garden collaboration at Ford’s Farm.
January 24. 🌿
Link in Bio

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24605 SW 197th Avenue
Homestead, FL
33031

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