At The Ford Plantation, we take food seriously, and you’ll find that our commitment to exciting cuisine doesn’t stop at the kitchen door. From Lowcountry boils made fresh off the back of shrimp boats to progressive suppers for both horse and rider, dining occasions at The Ford Plantation are really only limited by one’s imagination … and our imaginations are quite active.

In the spring and summer, regular dining options include breakfast and lunch at Lake Dye Grill and dinner at the Clubhouse. In the fall and winter, breakfast is served at Lake Dye Grill, while lunch and dinner are at the Clubhouse. In addition, there are always a variety of items available for take-out at the Ford Plantation Market, located on the first floor of the Clubhouse.

Dining at Lake Dye Grill

Lake Dye Grill

Lake Dye Grill provides casual dining in a comfortable, friendly atmosphere. Friends and neighbors gather here to enjoy breakfasts that include pancakes, eggs, grits, and smoothies and lunches of salads, sandwiches, and burgers. Members may enjoy all of these offerings at the Lake Dye Pool, located on the doorstep of the Grill.

Dining at the Clubhouse

The Clubhouse

The “Southern-inspired” Clubhouse features breathtaking views of the Ogeechee River and Lowcountry marshlands. Dining experiences here take members and their guests on a journey with cuisine influenced by different regions from across America and around the world.

At The Ford Plantation Market, located on the first floor of the Clubhouse, members can purchase fresh seafood, meats, produce and wine from our food and beverage department, saving shopping time and ensuring access to the high-quality foodstuffs. The Ford Plantation Market always has a selection of our chef’s homemade soups, jams, and chutneys, as well as specials such as fresh-baked bread, muffins, and cheeses.

Chef Gerald Ford

Master Chef Gerald Ford

An award-winning, globally recognized chef, “Chef Jerry” is known for blending 20 years of world-class experience with a constant commitment to education and mentorship. “When I accepted the Executive Chef position, I was highly aware of The Ford Plantation’s superb reputation,” says Chef Jerry. “The membership at The Ford Plantation is committed to having a first-class dining experience. I am truly honored to have been selected to oversee the culinary program at such an outstanding community. Meeting and surpassing member expectations is no small feat, but it is certainly a welcome challenge.”

As one of only 70 Certified Master Chefs in the nation, Chef Jerry has achieved the highest level of certification in his field. Chef Ford is also the captain of the 2020 American Culinary Federation Culinary Olympic Team, one of six members representing the United States and showcasing American chefs, cuisine, and products to the world. Chef Jerry has extensive experience in the club industry and has held several positions in exclusive restaurants, both in the United States and France. He also served as Executive Chef of a private, intimate castle in rural France. Chef Jerry earned a Bachelor of Professional Studies at the Culinary Institute of America in Hyde Park, NY.

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