Are you ready Miami? It’s time! Stubborn Seed, ‘Plating Up’ late summer 2017 #OpeningSoon #PassionForFood #305Chefs #PlateUp #MiamiBeach #StubbornSeed Chef Jeremy Ford Grove Bay Hospitality Group

Posted by Stubborn Seed on Saturday, July 15, 2017

superyachttimes – January 2019

Shoreside Support: The young, fresh and fancy superyacht provisioners

Company founder Tommy Baldwin III made his first provision delivery in 2015 at the Sag Harbor Yacht Club in New York. From then on, he has utilised his experience and knowledge of the industry to create Shoreside Support – the young superyacht provisions company that has quickly become a global leader after recently acquiring its 200th client.

With their order book filling up, notable clients already include the 95.2-metre Kismet, Lürssen’s 85-metre Areti, Lionheart, the 126.2-metre Octopus, Tatoosh, and the Devonport built Vava II.

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miabites – September 2018

Urban Farming with Tamer and Claire at Harpke Family Farm

Miami is known for its gorgeous views – from palm trees to shorelines. The city has been plastered throughout a variety of films and shows as this pinup paradise.

But sometimes the most beautiful sights in Miami can be found on its farms and fields, where fresh produce, flowers, and tropical fruits dot the landscape.

Harpke Family Farms does not have those expansive fields to farm, but instead offers some of the best local organic microgreens and edible flowers on an urban farm in Dania Beach.

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miabites – October 2018

Wellness Wednesday: Harpke Family Farm Dinner Series Featuring Chef Cleophus Hethington

The sun begins to set behind a plot of coconut palms, sprinkling the rest of Harpke Family Farm with sporadic rays of golden sunshine as “Joe’s Classic Daiquiri” is handed to me with a smile.

Joe Durkin, co-founder and head distiller of South Florida Distillers Inc., eagerly explains the nuances of the welcoming cocktail – comprised of Fwaygo white rum, Florida Key lime, and sugarcane that was harvested that very morning.

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miabites – May 2018

Chef Seth Blumenthal X Harpke Family Farm Dinner May 27th

Last month, I grabbed a few friends and ventured through the industrial warehouse area close to Fort Lauderdale airport to the Harpke Family Farm for a creative Sunday dinner featuring chefs from KYU.

This month, the urban farm, an unexpected oasis, welcomes celebrated Chef Seth Blumenthal (Chef de Cuisine, Alter) who we all know is serious about his craft, but doesn’t take himself too seriously… (As evidenced by his hilarious #JackieChanBocuse and #SoigneWest alter egos!).

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miabites – March 2018

KYU and Harpke Family Farms Present: Farm & Fire Dinner

Limited tickets are available for Sunday, April 15th special dinner on the farm with 2016 James Beard nominated Best New Restaurant, KYU.

Since opening in February 2016, the team at KYU has worked at creating a restaurant that is as sustainable and delicious as possible. This could not be done without the help of fantastic South Florida farms.

In honor of those proud partnerships, on Sunday, April 15, 2018 from 5-9 pm, KYU and Harpke Family Farm are teaming up for a special evening on the grounds of the organic urban farm, located just off of the interstate & a stones-throw from FLL airport.

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thefood-e – April 2018

KYU and Harpke Family Farms Present: Farm & Fire Dinner

KYU and Harpke Family Farms are teaming up for a special dinner on the grounds of the organic urban farm. This dinner is happening on Sunday, April 15 from 5-9pm. Guests will be treated to a welcome cocktail by KYU’s fabulous bar team and a tour of the farm.

Afterwards KYU will present a sit-down multi-course dinner featuring some of KYU’s greatest hits along with dishes special to the night prepared using fresh herbs and vegetables from Harpke Family Farms, along with wine pairings chosen by the farm’s founder Tamer Harpke.

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VOYAGEMIA – March 2018

Meet Tamer and Claire Hutin Harpke of Harpke Family Farm in Dania Beach

Today we’d like to introduce you to Tamer and Claire Hutin Harpke.

After working in the restaurant and fine wine business for many years, husband and wife duo, Tamer and Claire joined forces in 2013 to focus on their urban farm labor of love, full-time.

While Tamer has always been an avid gardener by hobby, his interest in traditional farming was piqued after several trips to the great wine regions of Europe, where he worked the grape harvests in Italy. He now pours that passion into his modest boutique farm, where he grows hard-to-find, specialty produce year-round.

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Food And Wine – July 2017

Top Chef Winner Jeremy Ford Is Set to Open Two New Miami Restaurants

Chef Jeremy Ford is making his biggest splash yet since winning Top Chef Season 13 with two new Miami restaurants: Stubborn Seed, set to open in early September, and Afishonado, following in 2018. Both restaurants come as part of Ford’s new partnership with Grove Bay Hospitality Group and each will show off a different side of Ford’s experience and style.

He describes Stubborn Seed as directly inspired by his time working for famed chefs Jean-Georges Vongerichten and Dean Max—the varied menu will rotate constantly based on what’s in season.

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Best Organic Farm 2017

Kohlrabi, lovage, and celtuce are not the most popular baby names of 2017; they’re delicious edibles grown organically at Dania Beach’s Harpke Family Farm. Built by the soil-stained hands of the enlightened and dedicated Claire and Tamer Harpke, the enterprise began with Tamer growing microgreens in the couple’s backyard.

They were a hit on the restaurant scene, so the two expanded their business to fill a full farm, complete with friendly pups, regular foodie visitors, a chickee hut for gatherings, and an impressive community-supported agriculture (CSA) program, which delivers weekly bounties of fresh, locally grown produce for $25 to..

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TravelSpective – September 2016

Food Issues : Miami’s New Crop
New chefs sprouting from the roots of Miami


Seasonality is highly embedded in these local restaurants’ business strategies. Not only is this approach sustainably mindful, it gives chefs a range of tastes and textures to play with on a frequently changing menu. “We want to make sure people understand why we are using these ingredients,” something owner and chef, Cesar Zapata at Phuc Yea feels is slowly getting easier to do. Being able to communicate to the public on the work that goes into properly producing produce and why is key for these chefs. “If we’re passionate about cooking then that means we want to be passionate about what ingredients we’re cooking with,” says Jessica Sanchez, owner and creator of Loba.

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Miami Herald – April 2016

Couple’s farm provides microgreens, vegetables to South Florida restaurants

For some people turning a passion into their full-time job poses a challenge, but not for couple Tamer and Claire Harpke, who gave up their corporate jobs for a more meaningful and modest farming gig: Harpke Family Farm in Dania Beach.

“At different times we both pressed the reset button — actually a couple of times,” Claire said. “ We were working in fine wine sales for several years and making a good living, but it was so stressful and such a grind. I kept thinking I’m 26 — I can’t imagine doing this for another 30 years.”

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Gold Coast Fort Lauderdale – March 2016

Finally, Florida Embraces Farm-to-Table

Proud urban farmer Tamer Harpke yanks a bunch of sprouts from a small pot. He places them into the palm of his left hand and holds them out carefully, hoping a gust of wind doesn’t blow away his prized possession.

“This has taken me two years to perfect,” he says.

Aaron Grauberger, co-owner of Market 17 restaurant in Fort Lauderdale, reaches out and takes a few of the tiny, nearly fluorescent green leaves, which look torn, like a tree after a windstorm. The stalks are delicate and almost white.

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Edible South Florida – Winter 2015

Claire and Tamer Harpke spent seven years selling fine Italian wines and traveling Europe. But last year, Mr. Harpke turned his backyard hobby of growing herbs and orchids into a fulltime job.

“I’ve always had a passion for growing,” he says. “So I just decided to take a leap of faith and start growing edibles.”

Harpke Farms consists of 2,765 fabric pots and raised beds on part of a three-acre lot in Dania Beach west of I-95 just blocks from Fort Lauderdale International Airport. There you can find a variety of produce, including microgreens, heirloom tomatoes, dragonfruit, bok choy and lacinato kale, tropical fruit trees and even a flourishing breadfruit tree. It’s all fertilized with homemade compost teas made with natural ingredients like fish fertilizers, liquid sea kelp and ocean minerals.

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Venice Fort Lauderdale’s Magazine – Winter 2014


Just south of downtown Fort Lauderdale is an unassuming white building with a metal sign out front announcing “Valentino.” Once inside, it’s like falling into a rabbit hole. In the middle of this Italian restaurant is an open kitchen with chefs slicing away at scallions and flipping pasta over a hot fire.

The traditional Mediterranean dining room, with white-washed walls, an oversized velvet sofa and linen tablecloths has become a standard of dining excellence since opening in 2006 and then moving to its current location in 2012. Make no mistake, though, Chef Giovanni Rocchio’s restaurant is far from traditional.

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Ocean Drive – November 2014

Sunny Isles Beach is known for lots of things, but not necessarily forward-leaning cuisine.

That’s all changed with the recent opening of Tim Andriola’s Basil Park. Andriola is the chef from neighboring Italian Timo Restaurant & Bar, but for his new spot, his direction shifted to a “clean food” philosophy, with dense nutrients and earth-friendly sourcing.

The concept came about after Andriola took a health and nutrition course from nutritional guru Vaughn Gray, and the resulting eatery feels more hip San Francisco beach house than Miami with its beautiful, natural pale butcher-block wood tables and open kitchen.

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LaPresse Édition du 28 février 2015


Les snowbirds québécois connaissent bien Sunny Isles Beach : depuis plus de 40 ans, cette petite municipalité au nord de Miami accueille ceux qui fuient l’hiver dans ses motels de bord de mer. Mais un boom immobilier est en train de changer l’image de Sunny Isles. Certains diront pour le mieux; d’autres, pour le pire.

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