Chef’s Garden Collaboration at Ford’s Farm

A collaborative, vegetable-forward dinner highlights the relationship between chefs and the land through live-fire cooking in an intimate farm setting.

Chef’s Garden Collaboration at Ford’s Farm takes place on Saturday, January 24, beginning at 5 p.m. at Ford’s Farm in Homestead. The evening marks the fifth installment of Chef Jeremy Ford’s ongoing dinner series, which brings together chefs and collaborators to explore ingredient-driven cooking rooted in seasonality and place.

This edition pairs Farmer Lee Jones, founder of The Chef’s Garden and a leading voice in regenerative agriculture, with chefs Brad Kilgore, Seth Blumenthal and Jamie Simpson, cooking alongside Jeremy Ford and Joe Mizzoni. Ingredients drawn directly from the farm guide the menu, with each chef contributing their perspective to a collaborative, vegetable-forward experience. Dishes are prepared live over open fire just steps from the table, emphasizing craftsmanship, restraint and respect for the land.

Guests begin with a complimentary cocktail and canapés served on the farm at sunset from 5 to 5:45 p.m., followed by a seated, multi-course dinner inside the barn. Each course includes both a cocktail pairing and a wine pairing. Priced at $200 per person, the limited-capacity evening reflects the spirit of Chef Jeremy Ford’s dinner series, designed to foster connection between farmers, chefs and guests through thoughtful cooking and immersive farm-to-table dining.