Highly So-Fish-Ticated: Jeremy Ford’s Crew-Do Opens at Time Out Market Miami


Time Out Market Miami presents crew-do, a raw seafood concept from award-winning chef Jeremy Ford that is returning to the market serving an impressive selection of Crudos, the Italian and Spanish word for “raw,” referring to a dish of uncooked fish, shellfish, or meat seasoned with seasoning, such as olive oil, citrus juice, and/or dressing. Opening in the spring of 2022, the concept is a welcome addition to the market, which captures and celebrates the soul of the city through chef-inspired events, installations by local artists and live performances.


“The return of Jeremy Ford marks an exciting new chapter at Time Out Market Miami,” said Jay Coldren, C00 of Time Out Market North America. “His imaginative crudos will be a fabulous addition to the market given Miami’s tropical climate and Latin influence – he truly captures the essence of the city. Diners can surely expect a refreshing harmony of flavors from this culinary legend. local.”


Inspired by South Florida’s bounty of deep-sea delicacies, Ford looks forward to delivering an unforgettable experience for even the most discriminating palate. Diners can expect nothing less than the exceptional artistic dishes and intense, delicious flavors he is known for at Stubborn Seed in Miami’s South-of-Fifth neighborhood. Highlights on the menu include Florida plaice with spring pea emulsion, yuzu burnt onion puree and wasabi crackers; Raw Maine scallop with aguachile, minced red onion and compressed white balsamic cucumber; Panama City tuna with spicy mayonnaise, minced fennel and crispy nori; and Red Snapper with Sweetened Plantain Mash and Escabeche. Jeremy’s career has taken him through haute cuisine and Michelin starred kitchens; at Crew-Do, he combines his innate freshness, badass cooking style, and rich culinary experience to bring something totally unique to Time Out Market Miami.


Crew-do opens May 9. For the latest information, breaking news and events, visit www.timeoutmarket.com/miami or follow the social conversation @timeoutmarketmiami.


About Chef Jeremy Ford:

As the winner of Bravo’s Top Chef Season 13, Jacksonville, Florida native Jeremy Ford rose through the ranks of the culinary world. The young chef first developed a love for cooking after meeting his maternal grandmother when he was 14 years old. The matriarch and chef taught young Ford the intricate art of Italian cuisine, sowing the seeds for a future career in the kitchen. In 2008, Ford returned to South Florida from Los Angeles after culinary stints under Iron Chef, Christophe Eme at L’Orangerie and Patina by Master Chef, Joachim Splichal. He got a job with famed South Florida chef Dean Max at 3030 Ocean in Fort Lauderdale. In five years, the protege went from sous chef to head chef, then executive chef to corporate chef of the company. With a new wealth of knowledge about South Florida’s seasonality, combined with his French background and undying love for seafood, Ford’s culinary perspective was definitely solidified. From there he went on to work with celebrity star chef Jean-Georges Vongerichten (JG) at Miami’s highly anticipated EDITION hotel at the Matador Room. Hot on the heels of its 2016 Top Chef win, Ford seized the opportunity to partner with Grove Bay Hospitality Group, a Miami-based hospitality company to open its first restaurant – Stubborn Seed in Miami Beach. Since opening in September 2017, Stubborn Seed has received rave reviews from numerous outlets both locally and nationally, including the first four-star review in over two years by the Miami Herald; a four-star review by the Sun-Sentinel; and a spot on Robb Report’s “10 Best New Restaurants in America.” Additionally, he was named “2018 Chef of the Year” by Eater Miami.” More recently, Ford opened the Butcher’s Club at the PGA National Resort in 2021. At the helm of this elegant Palm Beach Gardens steakhouse concept , Ford seeks to wow customers with luscious cuts served in a timeless atmosphere of 1950s chic sophistication.

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