Welcome to Miami, where farm-to-table cuisine means juicy heirloom tomatoes in the middle of winter, mangos, and jackfruit in the summer and fresh greens year-round. Here, chefs embrace the bounty of fruits and vegetables that flourish in South Miami-Dade’s agricultural district.
Paradise Farms was established roughly 18 years ago specializing in organic produce and edible flowers sold to restaurants. Located in the heart of Homestead, about 45 minutes south of Downtown Miami, the farm supplies many chefs and farmers markets with local fruits and vegetables, herbs, eggs, mushrooms, and other produce.
In Homestead, you can sample authentic tropical farm-to-table dining – and drinking – any time of the year at Schnebly Redland’s Winery & Brewery and its RedLander Restaurant helmed by Chef Dewey LoSasso, a lush, palmy outpost in South Dade. Your meal might include mahi-mahi ceviche and salad made with Malabar spinach or guava-basted chicken wings. Accompany your meal with avocado or passion fruit wine or a Big Rod coconut ale, all made on site at the winery.
Bringing the Farm to Your Plate
James Beard Award-winning chef Michael Schwartz is credited with making fresh, local ingredients the star of the show when he opened Michael’s Genuine Food & Drink in Miami’s Design District in 2007.
The pioneering farm-to-table restaurant, Essensia at The Palms Hotel & Spa, takes local love a step further. While they’ve relied on farmers like Teena’s Pride for heirloom tomatoes and other produce, they also grow their own herbs and vegetables in an organic garden behind their tiki bar. Thai basil, lemongrass, lemon balm, Cuban oregano, edible flowers and vegetables all find their way into recipes and cocktails on the menu.