Executive Chef Juan Carlos Rodriguez is a big believer in sourcing food from local ranches, fishermen and Ford’s very own on-site experimental farm. He’s all about local ingredients and traditional recipes with modern twists. Everyone is talking farm to table these days, but Ford lives in the heart of that movement. And as Ford’s members will tell you, the menu is just the start. Chef has been known to cook a member’s fresh catch straight from the boat.
Ford provides members a variety of dining choices across the plantation. The Dining Room overlooking the golf course and Lake Clara is the showplace of Ford dining, but you might prefer a burger in the Clubhouse Bar. Breakfast is in Henry Ford’s mansion, which is also the location for special dining events throughout the year, including frequent visiting chefs. Lake Dye Grill is perfect in the warmer months when dining turns more casual. And the chefs are always glad to prepare special meals in members’ homes.
Members can purchase fresh seafood, meats, produce and wine through our food and beverage department, saving shopping time and ensuring access to the highest quality products. The Ford Market, located in the lower level of the Clubhouse, always has a selection of Ford’s famous homemade soups, stews, jams and chutneys and specials such as fresh baked bread, muffins, and cheeses.