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Chicken Liver Pate
Sprouts, Mustard Seeds, Local Bakery Baguette
Pickled and Shaved Vegetables
Kale, Citrus, Cranberry
Organic Chicken Meatballs w/ Kale Pesto
Garlic Spigarello, Tomato, Celery, Chili Pepper
Bone Broth Glazed Root Vegetables
Tropical Fruit Crumble
Local Honey, Cornbread Topping, Whipped Cream
“AT RED SPLENDOR WE SOURCE FROM SUSTAINABLE FARMERS WITH A PASSION AND COMMITMENT TO RAISE HAPPY, HEALTHY ANIMALS THAT THRIVE IN THEIR ENVIRONMENT. OUR PIGS ARE PASTURE RAISED AND EAT 100% ORGANIC FEED WITHOUT PESTICIDES AND GMO'S. THE COWS GRAZE ON GRASS ALL DAY AND THE CHICKENS FOLLOW CLOSE BEHIND. THE FARMERS NEVER USE ANTIBIOTICS AND AT RED SPLENDOR, OUR PRODUCTS ARE FREE OF NITRATES AND PRESERVATIVES. WE SUPPORT OUR LOCAL FARMERS AND WE PROMISE TO BRING YOU THE MOST NUTRITIOUS AND DELICIOUS BONE BROTH AND SAUSAGE.”
Cold Mezze Platter
Hummus, Labne, Olives, Extra Virgin Olive Oil, Zaatar Dip
Shorbat Adas (Lentil and Butternut Squash Soup)
*Fattoush* Mixed Green Salad with Fried Pita Bread and Pomegranate Mint Vinaigrette, Baby Heirloom Tomatoes
*Musakhan* Purple Citrus Sumac Roasted Chicken, Mecalef-Spiced Rice with Herb Infused Yogurt, Pickled Radish and Cucumber Salad
Pistachio Baklava with Arabian-Spiced Vanilla Ice Cream, Halawa Crumble, Local Raw Honey
Green Tomato Thin Pie
Panacea Pearl Oysters
Collection of CB Charcuterie
Mojo, field & foraged greens
Crawfish & Andouille Stuffed Chicken
Black Eyed Peas and Rice Middlins
Pastrami Style Short Ribs
Cornbread and Collards
Buttermilk Panna Cotta
Candied Squash, Hazelnut Crumble
WINE PROVIDED BY GOURMET GALAXY
Grgich Hills Estate, Chardonnay Napa Valley (2014)
Grgich Hills Estate, Merlot Napa Valley (2013)
Grgich Hills Estate, Napa Valley Cabernet Sauvignon (2014)
Grgich Hills Estate, Violetta Late Harvest Napa Valley (2013)
Louis Perdrier, Brut (NV)
Louis Perdrier, Brut Rosé (NV)
This is a statewide Slow Food conference hosted by our Slow Food State Govenor Richard Stepp. He will share his experiences from Slow Food Nations and Terra Madre.
Slow Food leaders' meeting convenes at 9 AM with roundtable discussions about Slow Food issues and opportunities and goals.
A light lunch with Kai-Kai Farm vegetables will be a social occasion (Slow Food membership is encouraged).
Commencing at 1:30 PM, 3 producer panels (animal, vegetable, chef) will address timely issues with national and local perspectives.
Guided farm tour at 5:00 PM.
Dinner buffet prepared by the following local chefs:
Chef Lindsay Autry from The Regional Kitchen & Public House
Pastry Chef Sarah Sipe from The Regional Kitchen & Public House
Chef Tim Lipman from Coolinary Cafe
Chef Jason Stock from District Table and Bar
Chef Adam Brown from The Cooper
Chef Ron Kerr from South Fork Kitchen & Bar
Chef Daniel Ramos from Red Splendor Bone Broth & Artisan Sausage.
Dinner buffet will be a social occasion (Slow Food membership is encouraged).
Please join us May 5th for a delicious Peruvian dinner to benefit Diana Avellaneda, an instrumental member of the Kai-Kai Farm team who has been suddenly afflicted with a serious illness.
Diana Avellaneda always makes time for others. Despite going to college and working full time at Kai-Kai Farm, she still manages to be involved with the community and give back. Last summer she traveled to Peru to volunteer as a translator for a medical mission team in the Andes with Peruvian cookbook author Katie Choy.
Now Diana has found herself suddenly faced with a serious medical condition, and it’s time we come together help her. Please join us for this delicious Peruvian dinner to celebrate Diana’s Mexican heritage on Cinco de Mayo!
Dinner will be prepared by Katie Choy, and Hampton Forks Chef Chris Marshall.
If you haven't tried Peruvian food yet, you don't know what you're missing! With an unexpected blend of Incan and Cantonese flavors, Peruvian food hits your taste buds full force, and once you try it, you'll be hooked!
Farm Tour 3:30p
Wine Paired and Served by Gourmet Galaxy
Cancha (Peruvian toasted corn)
Papa a la Huancaina (potatoes with Peruvian style cheese sauce)
Tallerines Verdes (pasta with Peruvian pesto using Kai -Kai greens)
Aji de Gallina (Peruvian chicken chile) served over white rice
Alfajores (Almond shortbread cookie filled with Dulce de Leche)
Guests Welcome to BYOB.
*Menu is subject to change based on the availability of harvests.
Earth Day Dinner with Chef Clay Conley and Chef James Strine
James Beard Award Nominee and Chef/Owner of Buccan Clay Conley teams up with Excutive Chef James Strine for an out of this world gourmet feast. 4 Courses and Appetizers. Wine provided and served by Gourmet Galaxy. Dessert served with Award-Winning Oceana Coffee.
Come early for a guided stroll of our beautiful piece of paradise Earth.
3:30 pm Farm Tour
5:30 pm Dinner
Charred Happy Rich Salad, Orange Aioli, Pecorino
Carrot & Mascarpone Gnocchi, Thai Basil
Black Rice, Baby Bok Choy, Turnip
Yogurt Marinated Swordfish, Brown Butter, Cashews, Dates & Tomato Salad
Smoked Baby Back Ribs, Collard Greens, Cheesey Potatoes
Beet Cake, Goat Cheese Ice Cream, Walnuts
Raventos Heru Grand Cru Cava
Madison Noir " Love Drunk" Rose, Willamette Valley
David Moreau Côte De Beaune Rouge Pinot Noir, France
Band of Vintners Consortium Cabernet, Napa Valley
Bischofliche Weinguter Trier DOM Riesling Kabinett, Mosel, Germany
Meet Bean Scene Founder Nina “Raw Chef” Kauder, a graduate of the Culinary Institute of America. Chef Nina currently works as a Chef-Educator at various public and private locations in South Florida.
As a former chef for Ambassadors to the United Nations, a professional food tour guide in New York, and master chocolatier, Chef Nina also has successful experience as a corporate event planner and local community organizer. She is extremely committed to giving people the tools and information they need to make more conscious food and lifestyle choices. Passionate about homegrown, organic, and local food, Chef Nina has started numerous community gardens for non-profit organizations.
This is a community dining event. For specific seating requests email firstname.lastname@example.org or call 772-597-1717.
Hosting a small dinner party is a wonderful time. So many people don’t entertain this way because they think it is so much work and they don’t have the skills necessary to pull it off. Planning is key. We will learn how to plan, prep, serve, and most of all, have fun with your guests. BYOB.
Marcona Almond Stuffed Dates
Mango Chutney and Brie Puffs
Kai-Kai Farm Grilled Greens Salad with Caesar Dressing
Chicken Pot Pies the French Way
Lemon Pound Cake with Berries and Crème Anglaise