South Florida continues on growing their culinary place all around the neighborhood. It continues to evolve and place a heavier emphasis on sourcing local and organic ingredients, there is an increasing demand for both nutritious and affordable meal options. Grown, a first-of-its-kind fast-food restaurant developed by Shannon and Miami Heat’s Ray Allen and opening March 2016 in South Miami, aims to fill that void in the market with “real food, cooked slow, for fast people.” With a focus on delicious, nutrient-dense fare, the innovative concept marries the quality of farm-to-fork cuisine with the convenience of fast-food dining. Here is more information about Grown :
According to New Times :
“To help conceive Shannon’s idea, the couple organized a team of experts to build Grown from the ground up. Dubbed the “kitchen cabinet,” the health-knowledge squad that worked with the pair includes Michael Rose of Rose Capital Advisors; Tara Mardigan, director of nutrition at Fruit Street Health and former team nutritionist for the Boston Red Sox; Asha Loring, executive director of Health in the Hood; Faheem Mujahid, a trainer and holistic lifestyle coach; Sally Sampson, founder of ChopChop, a family-oriented cooking magazine; and Gabriele Marewski, founder of Paradise Farms Organic in Homestead. Todd Kiley, previously of Boston’s Legendary Restaurant Group and Rainforest Café, will be the eatery’s executive chef. He, along with Ray and Shannon, crafted an easy-to-navigate menu highlighting organic and locally sourced foods. Though dishes are made in a healthful way, they’re still approachable and appetizing to adults, children, and families.” written by Clarissa Buch.
According to BizJournal :
“TV producer Shannon Allen and two-time NBA champion Ray Allen are launching Grown this spring, which will offer a full menu of locally sourced, organic dishes for breakfast, lunch and dinner. The restaurant at 8211 South Dixie Highway will have the perks of fast-food restaurants, without the grease, including a drive-thru and indoor and outdoor seating. The 1,900-square-foot restaurant will also feature a space for events such as cooking classes and wellness demos and a rooftop garden.” written by Emon Reiser.
According to QZR :
“From its open kitchen, the restaurant will serve a robust selection of locally sourced, organic breakfast, lunch, and dinner items at accessible price points ($4–$18), including small-batch soups made from scratch daily, fresh-spun salads, sandwiches and wraps, gluten-free baked goods, made-to-order cold-pressed juices, fruit smoothies, and fair-trade coffees and teas. For those on the move, Grown will have a full-service drive thru, grab-and-go options, carry-out, and family-style meals to go, all featuring locally sourced, fresh seasonal produce. Practicing sustainability beyond the kitchen, Grown will utilize pulp-free and compostable paper products, 100 percent recyclable cups, BPA-free storage containers, and plantable menus and kids’ meal packaging that will encourage even their youngest guests to cultivate their own gardens.”
Stay tuned at Miami City Social for more information.