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Stubborn Seed
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Stubborn Seed
"Chef Jeremy Ford gets his ingredients from his 5.5-acre farm which provides the inspiration for the restaurant’s ever-evolving menu and cocktail program. In addition, we have partnered with a composting initiative that takes our food trims, and every 6 months the chef can collect the compost to use it at the farm."
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Top Chef 2025 in The MICHELIN Guide
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