From Michelin Stars to Starting a Farm | Jeremy Ford & Joe Mizzoni

Well, we're live, baby. We're back.

Today feels like the Keo podcast because it's allstar chef driven.

I got Chef Joe Misani and my boy Jeremy Ford here.

How you doing?

These guys are the top of the top. This guy's the top chef. I know he doesn't like me to say top chef, but to me, he's the top of the top. How are you guys?

Good, man. How are you?

Everything good. How's farm life first?

Well, uh, it was the, you know, two years in, here we are, right? And it's some of the hardest work, the most gratifying, uh, and the most humbling, you know. Before we get into that, let everybody know who you are.

Uh I was going to say Joe.

No, that's him. You go first.

I'm Jeremy Ford.

Jeremy Ford. What are your restaurants?

Uh so in Miami, we have Stubborn Seed, JJ's Guilty Pleasures, and then West Palm. We have the Butcher Club. The newest, one of the newest ones is Salt and Ash in the Keys in Duck Key. Uh Resorts World in Vegas. We opened up Terara and Aruba. And uh that's it for now.

Wow. When do you sleep?

Definitely.

Rarely.

And you, Chef? Uh Joe Mazonei uh partnered with Jeremy Ford and my main focus is the farm. Um getting it off the ground, getting the event space going, finding out uh kind of what we need to do moving forward from second year. Help with the restaurants, the openings, the behind the scenes designs and

does everything.

A little bit of everything. Building everything. So

a little bit of everything. Jeremy, me and you, we kind of, you know, came up doing the same thing. You know, you when I was at NBC Talamunda, you were on my shows and stuff like that,

dude. That's right.

Yeah. Yeah. Yeah. Long time. Long time.

Oh my god. That's where we met.

Long time. Yeah. Absolutely. Yeah. Yeah. Remember demo?

I remember when you guys opened up Stubborn. It was kind of like uh fine dining. Finally made it to Miami.

Yeah.

Real fine dining, you know. Um so I'm so proud of you now. I went to Vegas. I saw your billboards up over there and I'm like weird.

I hope it doesn't go to his head, but that's my boy right there. [ __ ]

the only thing you can see is my head on that thing.

Yeah. Yeah. And then uh you guys, you know, are opening now. I saw Aruba and uh

and the one I really want to go to at Duck Key. Where exactly what resort is in Ducky?

So So we're at Sultan Ash.

Sultan Ash at Hawk Resort.

Hawk.

Yeah. Yeah. Which is You know what's cool about that restaurant is it's an hour and a half south of the farm, right? Which it makes it so accessible for us to get cauliflower. I mean, the menu down there is completely farm driven. Um, and that's what's cool about that restaurant, the proximity to the farm, but it's also, you know, it's led by our culinary director, Kyle Campbell. Love you, dog. There you go.

Um, but no, he he's a he crushed it, but it's it's a special place and it's not too far from Miami. So, when you go there, it's not like you're going to the southernmost point where you're 4hour drive, right, and the kids are screaming back,

intimidated.

Are we there yet?

Yeah. Yeah.

Another great thing is that it's just like welcoming for everyone. It's got the raw bar, the pizza program,

uh the woodfire oven. So, it's a little bit for everybody, not just the resorts. So, getting out of Miami is great. Um yeah, brunch just kicked off, which is [ __ ] killer. Um

yeah, it's a good one.

So, it's, you know, outside of like the higherend restaurants, it still has the standards, but it's just a more accepting and more of a fun place to enjoy.

It's the only place my daughter likes to eat. Isn't that messed up? She's I'll be like, "Hey, like we're gonna go to Stubborn, you know?" And she's like, "Is that the fancy one?" And I'm like I'm like, "Yeah, honey."

First world problems with the kids. Which restaurant is it, Dad?

Yeah. Yeah. She's like, "No, no, I want to go where the pizzas at."

You have you have three kids, right?

Three.

Three. Cuz I see you all for now.

So, you have three three kids and a ton of restaurants. Brother, how do you balance life?

Uh, I think Joe and I talk about this. We We shed tears together about it. Um, you know, he's got a son, too, so he feels it. Um, I think anybody who's chasing something though is probably going through, am I doing this for the right reasons? Right? That question always I'm I'm sure you get the same feeling, right? Where you're like, man, I should be at I should be at that football game or I should be at that gymnastics practice, right? So, those are the the sacrifices that I signed up for though at 15. When I said I'm going to do this at 15 years old, everyone thought I was crazy for one, two, um, I knew what I was walking into. I knew that it was like you're either all in or you're never going to do this the right way. So, it's kind of I think we're kind of like just it's engraved in our like in our soul, right? Like that.

How did you guys meet up, Joe? How did you uh you guys partnered up?

Grinder and when Jeremy all of you, man, [ __ ]

Is that what it was, Joey? Godamn.

I see. I got I met him in uh St. Augustine. I went to a little vote culinary school and

we're three-year difference. I'm three years older than him. He was in on a what? Fake ID. your mom allowed to like sign some

picking. Yeah. He's not

um we just kind of clicked right off the bat. Uh that's where we met. We probably shortly after the next year he went out to Los Angeles to be a rock star.

Top chef.

And then I moved out.

Crushed it, bro. I was so proud of you when you won that [ __ ]

That was killer. No, no. This is like uh to play like rock like rock and roll music in on stage. But he was like a musician.

15 years old. 16. We both moved out to LA and then guitar. Guitar.

Guitar. You too

drums, but not lately.

I just bought my son a set and a guitar. So, we'll see if we can swing back in.

Is he the chef or musician?

I'm actually going to play Crazy Traciously

at the South Beach Hanger event with the band on stage.

Oh, at the for the South Beach.

Rest in peace Aussie Aussie. We love you, man.

No, he was my hero growing up. Yeah. Yeah. Aussie Osborne, Zack Wild, Randy Rhodess, all those guitarists are my hero. Van Eddie Van Halen. We lost so many great rock stars recently, right?

True. Absolutely.

Dude, too many. Too many good ones.

It's crazy. It's crazy. So, so when did you guys first started working together?

The 2001, probably.

What restaurant?

Wow.

He was at Matthews.

Matthews in Jackson,

which was like the only high-end restaurant in probably North Florida, if not Florida at the time.

Uh, I was there for a little bit and then we worked at a couple places in Los Angeles. a couple place called Lingerie, place called Patina, which were

some of the top restaurants in the country and we didn't even know. We were just kind of a few derelicts that

were out there

chasing a dream and then it kind of it opened a lot of doors

to what we weren't exposed to and then we've just kind of bounced around together from there.

And Jeremy, what about you? Where did you you go to culinary school as well?

Well, I did a short stent and I think uh God took me there to meet him cuz uh I I literally got I remember going into what they call uh is it banquet? Is it banquet cooking? Yes. Whatever. Whatever. It's this class that I wasn't interested in, but uh one of the things we had to do that day was we were making like 40 gallons of cheese sauce, right?

And I remember looking at the instructor and like, you know, I was all into like, you know, fine dining. I was already like my mind was already racing way past cheese sauce. And I remember the I remember the whole, you know, 30 minutes we're talking about cheese sauce. We're getting ready to go cook and I'm like, what the [ __ ] am I doing here? And then it gets better. So then I had a I had a job about an hour and a was about an hour and a half from St. Augustine to get to Jacksonville.

Yeah.

With traffic.

So I would have to leave work or leave school about half hour before it let out, right, to make it there on time.

So I'm like, you know, I do it a couple days in a row and then like, you know, the instructor kind of looks at me. I'm like grabbing my bag getting ready to head out and he's like he's like, uh, he's like, you can't keep leaving early, you know. And I'm like, well, I'm going to be late for work. and he's like, "If you leave, you're not gonna pass this class." And I was like, "Well, I guess today is my last day then." And I packed my [ __ ] and I left. Uh, and that was the last time I went to culinary school. Um, but I was working at a four-star restaurant that had super high demands. Every cut had to be perfect. Like, it wasn't a place you could be 30 minutes late to. You know, Matthews was in its heyday was like, it was the only tasting menu restaurant.

So, that was it was like stay in school and make cheese sauce or say [ __ ] it and go cook.

Isn't that kind of a weird double-edged sword, though? It's like, "Yeah, I'm going to go work at the the best restaurant up the street." And they're like, "Oh, no, you can't."

Yeah. It's ridiculous.

It's kind of strange for like a culinary school.

Is that where you kind of like fell in love with fine dining? Because I mean, what I mean, differentiate your your guys cuisine is the attention to detail, the sourcing of ingredients. Why so passionate about that? You know, I know I'm not saying go cut corners, but some people just they do solid food, but not to the level that you guys do. Where does that drive come from? Because it's like working twice as hard as anybody else. No. No father.

Yeah, I think Yeah, I think work ethic both comes from our dads, right? Um but

there's levels to it like you said, right? Like you can order great produce from, you know, your local produce company, but we've always been kind of like obsessed with knowing where things come from and then that, you know, that moment where we wanted to grow a farm. Didn't even wasn't even a farm idea. It was just, you know, it was we want to have a test kitchen in my backyard and that grew to a sixacre farm. So that's like the brain and just the obsession to want to do things at the highest level. Um but yeah, but no I think from Dean Max I think was the first chef that because we work for a lot of great chefs but they were bringing stuff from Europe, right? All the LA guys from like Nice France and all these places they were getting stuff from Britany and all these other uh you know around the world where then we met Dean Max. Have you ever you ever eaten Dean Max's food?

No, I have not.

So Dean Max was a South Florida hero but Lauderdale hero right? He was up in the north, like north of us. We met him. He was at a Marriott, a Harbor Beach Marriott. We met him and he would like scream at us if we were to order salmon not from like this small village in the Pacific Northwest, you know, saying like all the doors to Florida.

Yeah. Then it was the farms and Swank and all these other farms and we started, you know, really getting into the farm tot gear, right?

Yeah. I'm gonna be honest. My my first like South Florida produce restaurant where they were losing local stuff was Michael Schwarz.

Yeah. The great one.

When I first saw I think I was there week one when that restaurant opened

and Wow. Yeah. And and that and that week

was uh one of the guests at the restaurant was Brad Pit and uh his original girlfriend. What was her name?

I don't know. Depends on what decade.

No, no, the first one.

What was her name?

Angelina Julie.

Jennifer Anderson.

Jennifer Anderson.

Ah. So, I went with my wife at the time and they were there because Mike was Michael's first week and they sat next to us and it was Pavarasi from far taking pictures and I'm like, "Don't look, baby. We don't want to be that guy. Don't look. We're not looking." The [ __ ] they are. I knew they were right there.

And and uh and I was there for the heirloom tomatoes. I didn't give a [ __ ] about Bradford and but it was the first time that people had seen what the [ __ ] are those tomatoes? Why are they so weird looking? And he would display them cuz he had an amazing salad.

It was such a cool design. like

but that was my first fun restaurant. Kind of like my first damn it doesn't have to be outsourced.

Doesn't have to be from here. It could be from these farms in uh you know and that connection that we spoke off camera of my dad having the pig farm. I was kind of like I like the farm life

and that was like my first exposure to South Florida produce.

Now I see you guys and I know when you guys first opened the farm and you would drive around and you were like looking at bees that you just got bit a little while ago and in here. So I was like damn this office owned

Yeah. He just got bit by a bee. But that's okay. He's a farmer. He What's he gonna do? He didn't kill the He didn't kill it, right, Joe?

No. No.

No.

But um

his pocket.

So, you guys had these successful restaurants. Who decided let's do the farm?

Oh, [ __ ]

Well, first I got to rewind, dude. So, you're That means you were eating Tina's Pride tomatoes.

You know Tina, right?

I know Tina.

So, Tina, here's a here's the crazy connection. So, Tina has a few sons that are also growers, right? Mike Borick is her her son that grows tomatoes in Miami.

So, I didn't know what the [ __ ] I was doing when I two years ago when we started farming, he was one of the only ones that really jumped in and like was like, "Yo, I got you." And think about that like he's he's cutting his own business. Yeah.

Right. He's cutting his own potentially could be cutting his own business cuz I was buying tomatoes like truckloads of them and then I'm like, "Hey, I'm going to I'm going to start growing tomatoes." Dude gave me everything you could imagine. Like, use this product. Here's if you want to go all organic, here's the route you're going to have. But full circle is you were eating Tina's fried tomatoes at Schwarz's that time.

Amazing. I mean, he's helping us equip the first year.

We use his running to set up.

Yeah.

And that just goes to show you the community in Miami when it come like when you really like care about individuals and you take care of each other. It's not about like, oh, you're going to go and start taking my customers. I don't have time to pedal tomatoes, dude. Like, I barely have time to sleep. You know what I'm saying? Exactly. like the the mindset of him just saying like this guy's struggling and he's like going through it. Let me help him. And that's why I love the city. It's people like that. It's just like this thing that So, it's just funny that you bring up those heirloom tomatoes cuz they were most likely Tina's pride, which is his mom. And now here we are 20 He's been there what 25 years,

bro. I'll take that side over steak any day, bro. That [ __ ]

100%.

Crystal real croutons and [ __ ] and mixed in. It was great. It's olive oil, basil, green stretchella or bara.

Oh man.

And then

and then everybody copied it. But that's fine. Everybody copies your [ __ ] too. So

yeah, he's still there, right?

Form of compliment. Still standing.

Still there stage. I'm telling you, I have good friends.

It's one of my favorite restaurants still for years. There's a reason.

So Joe, tell me about the farm, man. How big is the farm? How does it work?

So we are 5 and a half acres roughly. Uh we have a 7,000 square foot event space that was put on there.

Yeah. location, location so people know where is it?

Uh Redlands.

The Redlands.

Yeah. Just um going toward Florida City just on the east side of Chrome. Uh beautiful little spot kind of in the heart of the Redlands is beginning to change. It's getting built around.

We see a lot of things happening, but we're kind of in that rectangle that seems to be preserved. We're set far enough back to where it gets very agricultural around us. And um so hopefully we can preserve that.

You guys met Bobby, my boy Bobby Grove from Hot Fish.

Oh, dude. He is.

Dude, I love that guy, man. He's been to like every dinner. We're trying to get out to his farm.

My real name is Robert, so I'm a Bobby, too. I'm just a Cuban version of it.

But I've been friends with Bobby for years. His family is amazing. I haven't been there yet, man.

Because he's like, "When are you going to come down?" You know, cuz

he's asking us, too, man. He's like,

he's got truckload in Colorado. He's got the home in Key West.

He's got now that home. Bobb's the man.

He's got a ton of fruit on his farm, too.

He's a [ __ ] man. Bobb's the only Democrat I like.

Yeah.

Yeah. Yeah, they're big supporters, man. They've been big

supporters. Big uh they've been to the three times probably.

They they've been to the four.

Yeah. Yeah. Yeah. Yeah.

It's been incredible, man. Um

you know, I I think the biggest challenge is first of all learning. You know, we

it's kind of like YouTube University right now. No, so everything was kind of support we've learned from like we was saying Dean,

we would go to the farms, we'd cook on the farms, we supported them. If it wasn't seasonal Florida, we would outsource throughout, you know, the different areas of the country and regions, right? So,

what the most challenging part is is that, you know, you don't you don't get a chance to redo it every year. So, when you take the plunge and you think you're you know you're doing or you try, you're planting a seed, it takes 30 days to come up and then plant it in the ground. You have another

25 days until you either see it working or going to harvest it. So, our success rate is um I'm not disappointed with it, but the fact that we really want to keep achieving going faster, it's heartbreaking because you anticipate so much, but then you kind of feel let down. But the only person you're challenging is is mother nature. So, you can't blame.

She's not on our payroll either. No. And I remember you posting like the smallest radishes I've ever seen or he was so working. We're like something

in the beginning, right? And I'm watching I'm like, Jerry, they're beautiful, but [ __ ] I see stuck in my tooth. Like, how am I going to fill up on that [ __ ] They're expensive. They're already expensive enough. I'm [ __ ] stubborn and [ __ ] Oh my god. You know, but I felt that and I felt the pride, bro, because I'm like, I know this is that he put that success. You're not talking,

you know? And then the other part is just realizing how much [ __ ] work it takes. Yeah.

Right. Because

last year we did a couple of dinners, right, to kind of just get the feel of it and focused on the farm and and we were supplying in the high season 60 to 70% of vegetables, the stubborn seed

more than that to salt and ash

and then also in butcher club. So we had the three restaurants in South Florida doing very well which we are super happy about.

Yeah.

Fast forward to this year we have we did the three restaurants right which is the other part

fully supply them with all produce? No, just opening them on

three openings last year on top of this full flex. We did do what 15 to 16 dinners this year.

Did the farm

then we're realizing [ __ ] you needed sets of hands out here when now we're learning what the organization is. I mean we're running to make it happen but also making notes like [ __ ] we got to kind of bounce back from this moving forward. So

yeah. Yeah. Yeah.

You know it's a new business. Um thank god we we we work really well together. Um there's good parts and bad parts that we carry each other because it's it sometimes it seems impossible, but I think that's just part of it, you know. So,

we've successfully had a couple people on staff that have been staying this year, but we do need more, but they're there consistently. We're building like our staffing for the events as well, right? So, we got some kitchen staff that's consistently there and a front of the house staff. So, those are major a like like growing points that we feel are something to celebrate and you know, celebrate your victories. the defeats are really going to be there and it's just again but it's very gratifying you know we answer to each other we answer to what needs to get done and

we can block out a bunch of the [ __ ] which comes with working elsewhere in our past right so

take the good with the bad

and uh yeah it's just it's an amazing challenge you know I live on the property

he's lucky man

my other half was like we ain't moving down there

has a double thing too you know

I'm in pmet every day and bake

every day the chicken's going to be tended to every day you take a walk uh something [ __ ] up. Did a pipe break?

So you have to do these runs. So organizing your personal life around this new venture we're on is another challenge in itself, right? So

um

so there are some animals on the farm that you guys harvest, correct?

Yeah. Yeah.

We got chicken eggs. We started getting eggs January 1st.

It leads us to believe like we want to do a couple goats. One to like just eat rubbish all summer long and like help clear the land.

But the pigs too both from that world. You can help us.

I'm sponsored by Shershire, which is a North Carolina farm. They've been sponsoring me for 5 years.

Yeah, dude.

They just don't You just can't bring the the We can't import. You can't We can't get the the whole hog from there. They have to be broken down for USDA. They have to

Yeah.

But man, I would love to have something like that here.

Yeah. You know,

the thing is, man, we have so much we want to do. I think we're also learning like pump the brakes because we want to do everything.

We have to realize we prioritize now. It's like we have to prioritize what's important. Oh, you don't want to freaking have a pig farm, but a couple like, "Oh, [ __ ] Let's try this. We can do shakureri." And it's all these things we that go back to being a chef,

but we still need to get a better grip on the farm, which it's month over month.

I'm I'm glad you you brought that up because I I mean, we just met now, but I've been following you a little bit and and you have been following sometimes, boy, your stories, I'm exhausted, dog.

Well, I'm like, yo, like like when is it time out for Jeremy? Like, how do you balance that, bro? Because you go hard. But I mean I go hard too and I guess we're all at but you go like especially with the three kids and and you took time to be at that pig roast and

granted I had to let you know three months in advance but for you being there with your busy schedule you know one of our boys too John Falco

was insane a ton of kids and like 17 restaurants you know I really that really meant a lot to me and I want to tell you that now on for you guys to be there you guys burn out at some point you guys ever like

moments sometimes I I mean for you especially, you know, I mean, I know you have a son too, but three is more than

Yeah, three is more than one. Yeah. I mean, you know, my my oldest, we've been ride or die for so long. So So here to put it in to put it in kind of like uh p, you know, into frame is is

my oldest, Maddie, she's 18, so I did this whole career like with a child on my back, right? Um as a single father for some of that time, which was rough. Um, and then, you know, like time went on and and and I and I got through it. But dude, like the whole journey was with like this little child, this little human with me.

Um, I love her to death, you know, but it was like, could it have been easier if I would have taken a different route? Maybe. But we chose this route and she just rode with me the whole time. And it was Marriott.

This is funny cuz I would have gotten fired for this [ __ ] back in the day.

Hanging out in the past.

No, but like like I I remember this one there's like a week or two where like my babysitter cuz I would drop her off, go to work. Like my babysitter was like, "Yo, I got the flu, whatever." And then and then out of nowhere, I'm like, "Fuck, I don't have I had no family here. I had no mom, no pops, like no one around to like say, hey, emergency time,

bro." So I'm like I'm like I guess she's going to work with me, dude. So I sneak this child into the Marriott like walking her through like ah it's like a like you're a guest. You act like a guest with a hat on and glasses and [ __ ] She's going straight into breakdown in I cut I cut a left to my office. I closed the blinds and I put her in front of the computer and I'm just like like I just remember sitting there like crying

cuz I was just like like not in front of her but I like walked away and I was just like what the [ __ ] am I doing? So those moments I think create that tough skin to like get through moments because you're like you're forced to

taking care of business.

You're forced and I'm like if if because if one director would have walked by and seen a child and looked at me and like you're like you're in HR bro you know what I mean again. Yeah,

trust me. I know I'm a single dad, too. I know. I know what that's like.

You know what I mean? So, but but we but we did it and we made it. But to answer your question, the burnout, I try not to let myself burn out. You know, I try to break it up, you know, like the gym. I was training jiu-jitsu my whole life. So, that's always been my outlet to like get off some of my frustration. I stopped training cuz I like tore my shoulder last year.

You got rich is called.

Yeah. He don't want his

No, but we always do it in silence, right? as as men and [ __ ] we're like, "Yo, I'm going to [ __ ] you know, do it myself and stuff like that." But

but now you guys Okay. So, so, so, so

all the projects are complete, correct?

The farm is the latest one. Salt and Ash is running. Everything's open.

Talk to us about Vegas. You know, Vegas has good and bad. I've been to Vegas last year. I saw your sign. I went inside.

What's going on with Vegas? Yeah, Vegas is 2025 was a rough year for Vegas because a lot of the I think the the tariff situation was like a lot of Canadians were were were having issues with coming to Vegas. So, we lost a lot of like tourism there.

Uh 26 is expected to be a great year. It would it's been great for me to have a you know that's like the dream right because when we opened that restaurant I was like dude I remember coming here with my mom uh because I was like obsessed with fog and we were driving through back to Florida and I had fog like it was I think it was a Bellagio downstairs in like the Paris that was like the big Eiffel Tower [ __ ]

and I remember sitting there and she's like why are you so obsessed with this like goose liver [ __ ] you know

cool cool form I was like I hadn't had it yet mom you know and I was like I want to try it you know and uh she like she went through all my BS s and sat there and she watched me eat far with like a cherry sauce and some brios. It was really good. But no, having a restaurant there, it's like that, you know, it's a really cool thing to check off and say, "Man, like I can't believe we made it to Vegas." Right.

Um the teams there, the people there are great. They work their ass off. Um

yeah, it's a cool gig. Cool gig. Yeah, cool gig.

What was it like when you first got your star?

22.

I remember that. And that was for me like something that was like groundbreaking here in Miami, brother.

Well, bro, we never thought we'd have the opportunity.

I never thought I'd see one here. Like a legit one. I mean, you got Bashon and all the other ones, but like for like a local chef, you know, that was a huge moment, huh?

Well, you know what's funny is uh Mike Belrin and I, we go way back, you know, Ariette boy, and he's the he's the man. And I remember like

he was the first segment on NBC. Was he really when he opened up incredible? I'll never forget we did bone marrow oysters.

That's a good one.

Fat Michael, not Skaty Michael.

I just I spoke to him like two days ago.

Yeah. No, so like I remember like I was driving to Orlando and and we hadn't spoken in a while and and he was just like, "Man, I'm like I really wish the best for you and your team." And like [ __ ] like made me like I was like, "Give me give me cold." I was like, "It is now." And I was just like, "Bro, for two for two, you know, Miami guys being invited to this." Like we don't know, we didn't know what we were getting. We could have gotten whatever, but we were just excited to be invited, you know? And I remember him texting me and and we were just like it was it brought us together even, you know, even closer. So it was a cool moment uh to see like, you know, everybody Nean Zitzman, all these guys that kind of like we grew up together, you know, Nean and I worked together with Dean Max for a little while, right? So even Nean was part of that crew

and to see all these like hometown heroes like being brought to the big stage cuz everybody's IG live. I was on all of them.

I'm sure. I'm sure to see like they're going to get it. Yeah. Yeah. And it was it was it was an incredible thing

because when you when you leave like a place like LA or New York where you're where you're working and and and and you kind of come you come back to Miami or you come to Florida you're like damn I guess like that dream is kind of gone because it when we were kids we were like we got to get a we're we don't die until we get a star. Right.

And it wasn't really in it wasn't really in the states. No, we were cooking. You had the Reliance Chateau which was like, you know, I'm still badass, but you didn't have the Mitchelling guides was what we would read about, right?

Yeah. The first because I mean I'm a little bit older than you guys, but I was feeding fine dining since I was in my 20s. And

my job was like be the chef Hunter, find chefs and interview them. So that was my thing.

Okay.

So people started to find out, I guess, when they started, but I knew how tough it was to get a star.

Yeah.

And I'm like, man, we're getting a star here in Miami. One of my boys is going to [ __ ] get it. Like this is crazy, you know? And then the food coming out of Stubborn was first like nobody saw that [ __ ] Everybody can say that nobody was seeing the [ __ ] this guy.

I would say the first menu was was pretty badass for the launching of the first season.

It was crazy but it was like you know everybody's like oh tweezers chefs like this guy really needs them cuz it's the food is like you don't need it cuz you're making fries assh. So this guy's actually

there's all kinds of restaurants out there that you know people copy whatever but but those were moments and then and then you know normally you have something like that and then what happens quality falls off I mean [ __ ] but you guys have just

build and improve and

it's very tough. I don't think people realize what it is to uphold

to first of all get there and then maintain it. The just the mental [ __ ] stress of that is

everybody's like you like restaurants hospitality when are you going to open a restaurant? like never cuz I I love my weekends. I have my kids.

Fair enough.

Cuz nobody knows how hard it is to be on your [ __ ] feet 16 hours a day and and and not be a hostess or or even a server like like it's your place. Like the attention to detail, the stress of [ __ ] not getting in or a seafood guy like me [ __ ] up your stone crabs or you know what I'm saying? [ __ ]

so much goes into it. And then on top of that have a family life like like like

Well, then you're also a plumber.

You're a plumber. You're an electrician. it. Yeah. I've been through more. You're dealing with personalities. You got to hire people. Emotions.

Bro, I have been through more [ __ ]

This is like educational piece and just people.

Bro, the amount of stuff that's happened in that building is like you look back at the last eight years, I'm like, "Holy [ __ ] man. This is I remember one service, dude, like the water would was coming from like every angle, like from the window seals." You know what I mean?

Just to even say eight years. [ __ ] restaurants stay open eight years.

Yeah. Especially like that one thing is

especially that one down there in that area and everything that's around that

and the beach. you know, I don't like to go to the beach, but there was a restaurant, they're like, "Fuck it, I'm going to the beach for this." You know, and that's the key for me. Always

when I go to a restaurant, I always tell my boys and my little lunch boy crew, I'm like, the question is, guys, will you come back?

And if you have a family, will you get everybody in the van,

get them all dressed up and make the effort to go back? If you can achieve that, you've done it. Forget about it to 9.5 or this or that. Will you go back? And if you answer the question with a yes, then you've done your job. You know what I'm saying?

Yeah.

Yeah. That's how I see it. That's how I see it. Um, talking about expanding, are we good where we are right now or is there

anything that we're doing or taking a little the form right now is is the focus.

Yeah. Right. Right. So 2026 is the stabilization year, right? So 25 was we opened three spots. It was a lot. I didn't get to see my people. I missed my my cooks and GMs and dishwasher. I missed everybody to be honest. like when I was gone because pretty much every opening is 6 to 8 weeks while I'm out of town and that just sucks, man. Like a lot of I lost a lot of good people, man. Really?

Yeah. I lost like um

Did you push too hard? Cuz I I remember one time a conversation we were having we're like he go I can't even talk. I'm open up three spots at once or some [ __ ] like that.

Yeah. It was just too much.

Like in January he was in Vegas.

I remember

Kyle and I were in

Salt and Nash. Salt and Ash

and I was splitting my week

farmer boy

through Wednesday afternoon, Wednesday evening on the farm.

Mhm.

Or Thursday and then going Salt and Ash Friday, Saturday, Sunday and probably a couple months,

you know, just to because the team got split. We what happens is you can you can project, oh, it's we're going to open this time in this. Okay, we'll do Salt and Nash and then

Vegas is a couple months down the road.

Literally, I think they were 12 days apart.

Yeah. So it's like divide and conquer and you know and even in I was on the farm by myself at that point I lost my person like right after

did the first year he would do like Monday you do like

Monday Tuesday Wednesday Wednesday and then Wednesday night and go all the way best

that's crazy

well I mean it's we got a vision man it's like I said we want to do so much

but we both realize you're never going to learn this until you dive deep in

building the team though you can kind of let go a little bit. I mean, especially

or be able to take a step back this year, but I still think

I have more to learn to really like pull my eyes off of it. You know, you're going to have the same issues I think you have with just management in general.

But, um, it's finding the right people, keeping them, and then growing with that. And so, it's baby steps. You know what I mean?

Yeah. This year is all about the farm. All about the farm.

Talking about the farm. Let's let's let's dive into that.

Yeah.

These dinners, right? We had one last weekend and my boy Eddie went. He said it was amazing. He's not really a foodie, so he's learning.

Eddie's the man.

But it's a vibe. He's a man. He's a man.

Just [ __ ] hang out there and it's fun.

Yeah, I know. But for him, it's like, no, you know, they were taking stuff out of the ground. It was good, but I was, you know, I don't [ __ ] know what's going on,

you know. But he's learning. He's learning.

He brought me some good tequila, too.

He's learning. Yeah, I know. He know he had a good time. Uh, and I'm going to go to one, too. How does how how does this work? I know uh the next one

Yeah.

is uh next weekend.

This Saturday.

Yeah. Saturday. You got Kilgore on there.

Oh, yeah.

Bradley. Brad Kilgore back on the back in South Florida.

You remember Alter Odyssey?

Oh,

you remember his prep table, right?

Yeah. The pass. He would hand crank it and he would go up. My uncle Laz who owns Iron Art designed that.

I got to chat with him actually.

Yeah. His name Artis and and Brad had a problem like he I got no [ __ ] space. Uh I I need my pass cuz you know Brad is maniacal maybe kind of like you or more even. Um and uh he's they designed a table so that the table once you're done and you know service is over you hand crank it and then it was a chrome table and it would wall in the ceiling and it like an art piece. Sick.

But it was that. So I mean and Brad was we did a we did a coupleos too. I did a Spanish one with SA.

Oh really?

Yeah. Foruno. I'm like I'm not talking Spanish. I'm like all right Sora you're in Brad you're out.

Yeah.

So yeah but for me he's bro he's a god. Like there's I have like maybe five Miami gods

you which are my top five chefs.

Brad opened the door.

Jeremy's one. Brad's in. I got Danny Ganam in one of them. A couple other ones bel you know like guys you don't

I think that's a good lineup man.

Yeah for sure. These are guys you can transplant anywhere in the world and they're going to hit you know.

Yeah for sure.

And where everybody copies. So um

did you know that he can dance salsa like a [ __ ] Brad Kilgore.

Brad can do a lot of [ __ ]

No no no. Like he may not be able to speak Spanish. Yeah,

but dude, we were in we went to So, Joseé Mandin had a restaurant in um Dominican Republic, right? We all go down there rager. This is when I was like on another some other [ __ ] But, uh we're we're raging out and I remember it was like this little bar inside this like luxury resort and Brad and Sarah, dude, like he just like like hips go wild.

Really like you're like where's this?

I'm like I'm like I'm watching Brad and I'm like the [ __ ] I thought he was from Kansas City.

I was like but not Havana. Yeah, dude. Throw

Sia Sia runs that home that she knows what's up suck.

No, she taught him the way. But he that motherfucker's got hips like a like a Latin.

I used to call him the Kansas City killer. I'm like, "Boy, your your teams suck, but your football your food is amazing."

But he was kind of like the like the like like the the patriarch like like he was like the main

I think he was the maverick. He was the maverick. When

that [ __ ] alter and that egg dish came, I wanted to inject that foam. You know what I'm saying?

Yeah. And that was one of the guys that was put the whole like, you know, Miami's got real food now and the chef

open the doors for other places like that.

Very intense and yeah

and and a great guy, but somebody like you guys, bro, that just really really not just passionate because everything be passionate, but

but know what they're doing, you know, are trained and and really putting Miami on the map. So, shout out to Brad. We got to get him out. We got to get him.

Yeah. Yeah. So, the 24th this Saturday. Um,

how do the dinners work? First of all, you go on, how do you register? How do you

So what we'll do is we we launched them through u a link that you'll find on our Instagram page at Fordsfar Miami the polls too and everything.

Open table. Yeah, you just go to Open Table through Open Table on our website. It'll take you there. So it

we find the chefs which we kind of year. We come up with a collaboration what we're going to kind of theme it as. It gets blasted out. You book tickets through the online portals and you show up and [ __ ] party with us and eat.

How many courses are we talking about on this meals?

Well, you got can So, right when you when you arrive, you're getting canopes. You're getting four different canopes that are all over the place. That's creative fun. Yeah.

Yeah. There's like drinks and stuff and then like you hang out there, everyone's, you know, partying, having a good time. Then we go inside and it kind of like the stage is set, right? Like you go in there, there's a we have a 10-ft hearth and just fire everywhere. There's like, you know, and then there's this big long path. So, we're literally like plating and cooking in front of everybody.

Oh, that's awesome.

And, you know,

12 tables,

12 tables of Ken, you know. Um, so each chef as we all kind of, you know, build what we're going to do, we all take a piece like we'll take a canop, like for instance, this weekend, Brad will take a can of pay, Jamie from Chef's Garden, we'll all do something great. So, as you're hanging out for the first hour, we we control the timing when you enter for that first hour till you catch the sunset. So, you walk in, you get your champagne

as you walk through the farm, you know, you kind of see what's going on. Holy [ __ ] this is not what I imagined. Then we have our bar in the front. We have a welcome cocktail with some uh cordials we make from the farm. Um then you you're kind of done with your champagne. It's more for just the walks empty-handed.

Grab your cocktail and and then boom, you got music on. We're all just shooting the [ __ ] We got guys popping oysters from Everglade Oysters. We got We got to shout out to Evergate.

That guy. I love that guy, man.

South Beach Seafood Festival.

No Seasons Beer. He's coming through, man. He's bringing his SS out there.

We got some We got some hitters, man.

They create a good vibe, you know. And in the backside, the other half of the culinary team is preparing. So, we make our own breads out there. Like this week, everything two different breads.

Uh and they always come with a selection of spreads. Again, each chef is taking a piece. There's always like a an assortment of [ __ ] going on because yeah from the farm or if we can't acquire it like I said we got you know Michael Bora we got

tiny farms French so right within our neighborhood

we'll support those guys right um

Don from going bananas little shout out he's our neighbor he's a wild cat man yeah yeah yeah old school

so you're getting a lot of uh exposure from what guys want to do like we have everything's different some go family style like one One course might go family style, other things go plated. You know, this week we're doing all plated just because of the caliber of chefs that are going to

be Yeah. Yeah.

Um and we just kind of developed that through conversation and that's what creates the evening. You know, the tables set for the entertainment.

You have three seats in the uh three tables rather, which is right next to where all the chefs line up and played everything. So, that's kind of our VIP section. And you

get to talk with the guests.

Oh, we talk. We have our sponsors talk and try to promote all the local people that are really helping us out. We have some amazing people that really

stepped up and just no questions asked being there for us which is h super helpful in the beginning years of this. Right. So

they need all help you get.

We give them a chance to speak about what they're doing. Um it's like I was saying Theo from No Seasons. New dude out near the Citadel area

just great little great beer man. He's at a little restaurant he took over and just a [ __ ] cool dude man. So, we reached out to him. It's a great relationship. Very similar to like Josh and um Fabio from Everglades Oysters. So,

we're just we're trying to use like the thing is, bro, is like, you know, a lot a lot of times, you know, people speak about farm to table or local or community, man, but like [ __ ] It's all

Yeah. But but that's like the marketing ploy. Like we don't we don't have to we don't have to [ __ ] it because it's literally like these are our people. Like these are our friends,

you know? And it's like we even our our honey lady. She's uh Nancy from the honey heist.

Honey lady. Who the [ __ ] has a honey lady?

Yeah. Who's got a honey lady?

We just we just harvested our first honey January, man.

My weed guy. The honey guy. But

And then the next one after that, which I think this one you should come to. I think you'll really like. February 7th is all town heroes, right? So this is like

It's a Saturday.

Yeah. Jose Mandine.

We do them all Saturdays.

Jose Mandine, man. Like

he's a brother. I love Jose.

Yeah. You know what?

He's another like pioneer. because I haven't been to East in so long. Kaboom, when are you coming?

I love that place. I love that place.

Oh man.

No, but Jose, you know what's funny? And he'll give me [ __ ] for saying this. I'm going to say it.

He's definitely going to watch it.

Yeah. Yeah. Yeah. So, um I actually applied to work there and they never responded to my resume. This was like back in the day.

Wait, but at Pub Belly or

Pub Belly like the OG was like the tofu with the blue next to Michael's Genuine. That was the first we ever seen something like that. It was 100% crab [ __ ]

And that was real. Everybody copied his crispy tartar. That was one of the most copied [ __ ] ingredients or dishes of all time. That

he's he's a living legend, brother.

So he also came out there.

When he opened that place, the story behind it and then the sec success that came of it was

it's just took off because it was going to the beach without being in the beach.

Yeah.

For older guys, and we're not old, but we were a little older. You could have nice dinner, walk around a little bit, see the ocean, and get the [ __ ] out before the crowds.

Yeah.

Yeah.

Straight up. Barcelona was there forever.

I love that one, too.

All I remember was my favorite chef back in the day.

We got to do a dinner there before he stepped out of there.

Yeah, that was for me, man. And it still continues. And they were they were the anchor of that spot, bro. I remember everything. I'm old school as fuck%, man. Yeah.

Mandine again, bro. I uh I got close to beating him at a Kushon one year. I was the only non-chef invited. I think it was 2017. the barrel with my pig.

You did the cook.

Georgie Ramos won it cuz he's the prince of pork and I've lost him all my life. But I was I got second place.

And then uh Belran won one time too.

Yeah. Yeah. It was cool cuz when you won you went on to nationals, right?

Yeah. Like the thing up north and it Yeah. You would get a whole like 200lb hog and you had to make five six heritage. No philos

was the [ __ ] So that was when Brad uh it was Brad and Dean all heavy hitters now people you know that are coming up but it was all like all stars you know

and and he and he's old school and stuff like that so um so the dinner is uh again interactive

to talk and hang out with them the whole night

how long is it going to run to is it something permanent and the second question that I got to ask for the fat guys is the summer bearable dog like to be honest

we don't we don't do them in summer.

Yeah. Yeah. Yeah. Yeah. Bro, if the weather ain't nice, we ain't cooking, baby.

I told all my boys when, oh, I have a beautiful outdoor restaurant. Like, don't call me if it's not the winter.

You ain't going.

I don't do well. I don't do well. I'm 300 lb.

I run hot, too. I run hot.

Yeah. Our heads.

We start beating.

You know, I know you're married now and I'm on a date. I don't want to be sweating. [ __ ] [ __ ] that. But the weather now is perfect, right? Right now, it's great.

So, you you basically have uh this weekend coming up, there's still a few tickets, not many. February 7th, hometown heroes is Joseé Mandin, Neven Patel, and some new heroes is Coene. Have you been there yet?

Yes. Yes.

So, they're gonna be there. So, that's Katherine and Pedro.

Just lost some weight, too. He was a bigger guy.

Yeah.

When he opened that little back bar uh

opening restaurants, I'll do I owe him a visit, too. He's going to get mad when he sees this [ __ ] But that's another guy, bro. That That's a beast. The [ __ ] truth.

I've lost like 100 pounds in the last two years. I know he was he was a big guy, too, when I first met him. He's lost a little weight, too, and [ __ ] but his food is coming up. Yeah, he's making some crazy noise.

No, he's he's amazing. So, that's the seventh. Then we have South Beach Wine and Food Fest, which we

You're partnering up with Gio?

Yeah, me and Gio are actually tickets, right?

Come on, girl.

Um,

then we got one on the farm. We got the brunch secured.

You do have one at the farm, dude.

Yeah, we we got shot down last year. Well, we shot you down. I wouldn't say shot down. They just didn't feel we were in the right place for it.

I got I had Lee in this in this chair a couple months ago. So, um, this year we, you know, over the last year we have a walk-in, we got power and water, like all these steps made. So, we secured that this this was the brunch, you know, we were fighting for a dinner.

Excellent.

Though, if you really look back at it, man, we

No, we weren't.

Lee is usually right.

If Lee If Lee if Lee has

suspicions that something's not going to go well, he won't get involved. And and and I love that about him.

This year is 25 years. 25 years celebrating and what he does for the city and from like food and beverage in general is massive. Massive.

Um but no, he he gave us the uh the green light. So we're doing um a brunch on Sunday of the of the festival and it's with Mark Ford from New York who's an animal. He's an old Iron Chef, dude. Did you know that?

Of course, bro. Of course. Watch that show, bro.

Yeah, he was he he's a killer. So, um we're really excited because it's like everyone coming for South Beach is going to be on the beach for 3 4 days. It's the perfect time to get out of there. and come out. I'm not sure how many tickets are left, but

I think what's great about it is you get to see like also the people that have been at the festival and supporting it. Seeing that there's this other part of county, man, that is very important. I was there, bro. I was at this Southeast Food Festival year one. I used to go live from the the Italian one

to kick off on Thursdays.

So, old school.

Yeah.

All right, guys. You ready for the final question? The hardest one. And I didn't even give you any pre just straight up. Let's get to it.

All right,

we'll go with you first.

Oh [ __ ]

Chef Joe, give me your top three restaurants

in town.

In town that you go to, not that you love, that you go to and dine at, starting with number three.

Well, really quick, I I've just been back in town for two hours and bar.

All right.

Vice versa.

Vice versa.

I I like

What do you like vice versa?

I like the the ambiance, man. I like it's not so pretentious. Great.

You get great food and there's a nice assortment of things.

Which one of your favorite dishes you like to eat there?

Burger.

What did I have last time?

Stop answering for him. Four.

Yeah, I am a big burger guy, but I'll go with the burger. The burger.

All right, that's good. Number two for Chef Joe.

These are the [ __ ] ones that get the clickbait.

Yeah. Yeah. Yeah. Yeah. This [ __ ] gets

You're either going to hate you or love you with these.

Jerry's thinking about his [ __ ] already.

Oh, man. This is

I But I got

Come on, Chef. You're a chef for God's sake. Give me anything. Yeah, but I'm not I'm not That's the one I want. That's the one I want.

No, not that one. I'm just

The one that you go to and you [ __ ] eat and Shane, whatever. That's the one I want.

Number two. Come on. Give it to me.

We'll clean it up with editing. It'll sound good. Don't worry.

No, it's terrible cuz I haven't been out to eat.

Shivers. You like Shivers?

Well, yeah. I do love my barbecue from North Florida.

It's called Shyver, but yeah, I got it.

Yeah. I I like Shyver for the like the nostalgia of it.

Shy is the only thing we have. But I do like but but for barbecue I do like what Jeff's doing at bar at Apocalypse.

Apocalypse. Shout out to

I just like the vibe of like with the uh with he's bringing his the the vibe into it and

I think he's got the modern thing with like great beers.

He's battle tested them

and and and to be honest with you, I like every bite I've had there.

What's your favorite?

I like [ __ ] ribs up. I'm a spare rib fan. His ribs are good. All right. And Chef Jill's number one place that he likes to eat is Stubborn 2017. No,

no, no. Uh,

come on, Joy. Give me something good.

Yeah. Where have I been to lately, man?

It's okay.

Well, we love Shingo. Shingo is really good.

Don't let Don't let him answer for you. Don't let him answer for you.

I just have so many favorites.

We'll get to you in a second.

Six. And you know,

you can do five. That's fine.

[ __ ] Where have I been lately? Uh, a sandwich was dope.

Sandwich to Miami.

Yeah.

You know, I don't listen, I used to eat a lot. Like when I worked on the beach and we were like in the restaurants, I would go out a shitload, man. I could rip it apart in that era.

Yeah.

But coming back, it's like when I do get out off the farm, I don't really want to go to some

crazy vibed up restaurant.

I like good sandwiches. I like good like home like homerun like homestyle food.

That's what I want. That's what I What do you like to eat a sandwich? What was your favorite sandwich?

I did the Cuban, dude. I love Cuban sandwiches, man. Simple.

And I And to be honest,

you heard that. A real chef like sandwich in Miami.

There's one I used to go to outside of like Windwood. I don't know the place. It was just off the corner. I would go there and get the the coffee and the Cuban sandwich.

It was the best one I've had. I think it's very hard to find a good Cuban sandwich in the city. So, I did enjoy find like sitting down and like I like how busy they are. It's a little tough to like organize yourself there, but I think it's cool because I like the success of like all the [ __ ] delies, man.

Solid list, brother. Solid list. I knew you had it in.

I'll get I'll give you I'll leave it at that.

All right. All right. We're going to go five long top five with Jeremy because he's just an overachiever and everything.

Chef Ford. Top restaurants that you like to dine. Number five.

Number five. So, obviously there's the there's the places that me and the family go, right?

Yes. Where you like to go. So, when you think about uh Flanigans, I know it's been said before, but that when my daughter comes back from college, that's where she has to get ribbles.

Rib rolls. Okay.

But when I go there, bro, I get riles. I get the firecracker shrimp. I I go hard. I leave Flanigan's like sick.

That's my number five.

Okay. Number five.

Number four. Number four. Oh, man. That's a tough one. Uh

these are tough questions, bro.

Yeah. The little pizza place next to ice cream. The baby ice baby. Ice cream baby. The [ __ ]

Maxwell's in Palmetto Bay. Fal's place.

Yes. Uh I'm telling the place I actually These are place I go to though.

Yeah, of course. That's what I want. We're Pomemetto Bay. We're Pomemetto Bay, Mom. I go to Maxwell's all the time. John, shout out. Just gave you a shout out.

Love that guy.

And a little ice cream right after.

Ice cream, baby. Cuz like, bro, that's half the reason I think the kids

burn. I think you can burn there after like 10:30 or something.

Yeah. I swear to God.

Yeah. One of my teaching you guys actually works it.

Yeah. Yeah. Solid. Solid. I love it so far.

Sounds like a good combo.

All right. Number three.

Number three. Ghee.

Ghee.

Nean Patel. Love his food. His his food is so fire.

You know what? What happens with me and the food? I miss it. So I got to have another Yes. I got to go back. It's like and what I was telling you need to go back to that calls you. I get that with ghee. Gee solid because it's exciting. Don't cook with those spices. Hell no.

So or even know where to start. I'm not I mean obviously you're a chef but

I can bang some spices.

Yeah. Yeah. Yeah. Yeah. But it ain't the same.

Not like these guys do it like blindfolded.

Even he just he just makes an avocado sound like something that I haven't had before.

Like why is your avocado better than mine? Like

cuz he's got some garam masala.

Everything. Shout out to him. All right. Number two, Mr. Ford.

Number two. Um DOA by Zitzman. The new one. Did you go Pabito? I did um man I I I did a a segment with him almost 15 years ago when it was uh Trust

Trust Trust the restaurant he used to work for

when he first started it was called Trust in the Gables or

what? No name. Come on. No name Chinese.

No before that. Before that before that before he used to work

Name was the first one I thought he

No, he worked for it wasn't his restaurant. He was the executive chef. I see what you're saying.

It was called Trust or something.

He'll DM us on that. It was and he was the executive there.

Yeah.

And uh it was I love what he's doing at so we connected and obviously he did NBC and Talamundo but it was called trust in something and that's when I knew that that chef was gifted and now look I went to do

he's a [ __ ] beast man

and I love how he changes [ __ ] and and and don't go into his kitchen.

I don't know if

we did dinner there recently and we experienced that whole thing.

Only go if he invites you because you're like get the [ __ ] out and he's well he's he's d he's locked in 100% of the time. Did you go to the collab we did? It was like

he's never screamed at me because I'm bigger than him. But anyways,

at Pablo's

No, maybe he was. But but Pablo Dog,

I like that about Pablo.

I love it. I like I mean I love chefs that are like that and and and he's also he's in my top five, bro.

Yeah. In my opinion, he is one of the hardest working chefs in this menu.

This guy is obsessed with his craft. His wife helps him. beautiful. He cares about his family%

and all his focus is is like how do I make everything work for his he'll be like oh I founder

let's make a luchi cake.

I like how he takes like traditional dishes and just completely he thinks them but you don't really

you see the beautiful plate but you see it and then you eat it and you're like holy [ __ ] start to change all the flavors are perfectly balanced goes in your mouth.

Really really good.

All right cool how he's doing it.

Chef Ford your final one. Your number one restaurant that you like to go friends family whatever. Michael's genuine.

Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. Yeah. That

Godfather of South Florida cuisine.

Yeah. Michael's, you know, as as as tweezery as you get, there's people like him that remind you how good restraint is. And that's why I love Michael.

Simple, quality, perfection.

Good olive oil, good cheese, good tomato, good stuff.

And he doesn't age. Everybody gets older. He's like stuck in time. I figure he still has all his hair and [ __ ]

He's a stallion. He's just

But he is and he's good because he's like what we were talking about the entire show. Oh, look at that. Let's switch it up.

He's all South Florida. He's Mr. South Florida to me.

Like I said, first time I bid an heirloom tomato was him. First time.

I love pizza, man.

Harry the cheese steak, man.

The cheese steak. The the greatest cheese steak of all time.

Mhm.

Oh, it's just [ __ ] awesome.

Oh, damn.

And everybody know where they can find you guys.

Awesome. Book.

Yeah. So, book t uh tickets at Open Table at Ford's Farm. You can go on there. you'll see the different experiences. Uh the 24th, which is Saturday, is a big one. Hometown Heroes, February 7th. After that, look it up. Love you all.

All the information. If you guys want to visit Joe at night, he's sleeping in the trailer out there or something.

We got a house out there. Hey, you guys are an amazing team. I'm super honest you guys in any food going on, you let me know. All right, guys. Thank you so much.