A Usual Miami Weekend in Numbers
A Usual Miami Weekend in Numbers
Previous Issue
20 Articles • 0 Surprises
Start the Issue
Global Issue
Title
Global Issue: Editor’s Letter
Editor’s Letter
John Fraser
The Michelin-starred chef has a story to tell you through his cooking
Pundy’s Picks for Conscious Travel
Six tips for considered and conscious travel
Genmaicha Martini Recipe
The classic martini plus the health benefits of green tea
The Spread Love Project by Nicholas Konert
How Nicholas Konert’s rainbow heart design became an international icon
Wade Davis
Anthropology is the antidote to today’s nativism says the scholar and author
Carla Sozzani
The future of retail according to the founder of legendary concept store 10 Corso Como
The Art of Migration
The power of art to inspire empathy and social action
John Pawson
Zen Buddhism and minimalist purity drive the celebrated architect
Amy Duncan
As the CBD line Mowellens expands into skincare, its founder shares the personal story behind her company
Sila Sveta
Moscow’s favorite media studio finds the perfect balance between art and commerce
David de Rothschild
In his calls for environmental awareness, the modern explorer finds harmony between man and nature
Can Fashion Be Sustainable?
Shaping a better world through what you buy – or don’t
Brendon Babenzian
Supreme’s former creative director wants to end the cycle of consumption with his new brand Noah
Lily Kwong
Nature invades the urban jungle in the landscape designer’s expansive projects
House of Yes
Behind the scenes with the Bushwick nightlife collective promoting inclusivity and consent culture
Vivie-Ann Bakos
DJ Extraordinaire
Chez Dede
A medium in which two world-traveling, adventurous spirits absorb the globe’s vast curiosities and share them freely
Jesse Israel
A meditation guide for extraordinarily large groups
Liya Kebede
The Ethopian model, activist, and entrepreneur uses her label Lemlem as a force for change
Surprise
A Usual Miami Weekend in Numbers
A ROUND UP OF HOW THE USUAL'S YASHA AND EMILY SPENT 48 HOURS IN SOUTH BEACH AND BEYOND.
-
14SPEEDOS SPOTTED ON THE BOARDWALK -
15PIECES OF ART VIEWED AT THE RUBELL FAMILY COLLECTION -
1EPIC KING SIZE BED SHARED AT THE MIAMI BEACH EDITION -
3SUNSETS WATCHED -
20MOJITOS ENJOYED -
$500THE BILL FOR THOSE ENJOYABLE MOJITOS...OOPS -
4CUBAN SANDWICHES INDULGED UNTIL WE REALIZED WE WERE VEGETARIAN -
42NEON SIGNS COUNTED ON SOUTH BEACH
Jeremy Ford and I have been on board since day one of The Miami Beach EDITION. A couple of things to know about this guy aside from recently winning Top Chef Season 13, and having beat out 30 other competitors for the executive chef position at EDITION’s Matador Room by Jean Georges: He’s an ingredient perfectionist and a leader, not just in the kitchen, but he understands the value of the entire guest experience. Needless to say, he’s an absolute beast in the kitchen. Then there’s the side that I love most: Jeremy’s a total goofball and knows how to make every moment brighter. He loves the ocean and must have been a surf legend in a previous life because he certainly talks like one: “Yeah bra! Keep an eye on this dude and when you see him out send him a drink on me. Tell him, ‘Wagner said…try this bro, it’s nuclear’!”
1. What’s one thing you wish would not have changed in your life since winning Top Chef?
Time with my daughter, all the traveling has made it tough.
2. What was your most memorable meal?
[French chef] Hubert Keller cooked a meal for us on Top Chef and we got to sit with him and Emeril [Lagasse]…unreal.
3. If you could cook for one person in the world dead or alive who would it be?
Jimi Hendrix.
4. Now that you are traveling more than ever, any bucket list location you can’t wait to get to?
India, I love their flavors and culture.
5. Where is Jeremy Ford in five years?
I would like to be consulting on restaurant projects with EDITION, and creating my own farm in South Florida.
6. On a first date you are taking a lady to do what?
On my boat….it always gets ’em.
7. One thing you refuse to eat?
Rocky Mountain oysters.
8. Any more tattoos in your future or are you sticking with one sleeve?
It might be time to add the other sleeve, though I’m training in Jiu Jitsu and that makes it hard because if you get tatted you can’t train until it heals.
9. What’s your death row meal…and I say death row because we know you’re a badass!
Steak and potatoes! And a Mezcal shot with J-Wag.
10. If you woke up tomorrow as another chef, who would it be?
One that gets to cook more than I do these days!
BY THE MIAMI BEACH EDITION’S JOSH WAGNER
Art & Culture,
Personalities
Style
Issue 4
