Kai-Kai Farm welcomes James Beard Award Nominee and Chef/Owner of Buccan, Clay Conley for an out of this world 5 course gourmet feast.
“This farm is truly magical. We love the produce but the dinners are not like anything else you’ve ever experienced in South Florida.”
“Food was awesome, great hosts (Diane and Carl) in their kitchen and friendly fellow diners. Looking forward to another visit.”
Canapes
Crispy Japanese eggplant, togarashi, local honey drizzle
pekin Duck Rillette, crostini, pickled hakurei turnip, strawberry
grilled cheese, brioche, sottocenere all tartufo, cherry tomato confit
Dinner
Winter calabazza soup, warm spices, apple, pepitas, anisette
Vietnamese style vegetable salad
Crispy pork belly, peanut, mint, kaffir lime, spicy tumeric dressing
Locally caught swordfish charred broccoi & spigiarello, smoked pepper romesco
36-hour smoked brisket, coffee chile rub, speckled grits, grilled chicories
Dessert
Orange cream & almond tart citrus, whipped mascarpone, candied almond
Wine Tasting Included with Dinner:
Raventós i Blanc, Conca del Riu Anoia L'Hereu (2014)
Maison Noir, Love Drunk Rosé (2017)
Ramey Cellars, Russian River Valley Chardonnay (2013)
Von Strasser, Napa Valley Zinfandel Rudy (2014)
Bischöfliche Weingüter Trier, Riesling Kabinett Ayler Kupp
Wine Provided By Gourmet Galaxy
***This is a community dining event. If you would like to sit with a certain party or need seating accomodations, please email admin@kaikaivegetables.com.***
“This farm is truly magical. We love the produce but the dinners are not like anything else you’ve ever experienced in South Florida.”
“Food was awesome, great hosts (Diane and Carl) in their kitchen and friendly fellow diners. Looking forward to another visit.”
“This farm is truly magical. We love the produce but the dinners are not like anything else you’ve ever experienced in South Florida.”
“Food was awesome, great hosts (Diane and Carl) in their kitchen and friendly fellow diners. Looking forward to another visit.”
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
Dinner 5:30p
MENU*
Wine Paired and Served by Gourmet Galaxy
Appetizers:
Pisco Sour
Cancha (Peruvian toasted corn)
Ceviche
Dinner:
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
1st Course:
Charred Happy Rich Salad, Orange Aioli, Pecorino
Kai-Kai Salad
2nd Course:
Carrot & Mascarpone Gnocchi, Thai Basil
Black Rice, Baby Bok Choy, Turnip
3rd Course:
Yogurt Marinated Swordfish, Brown Butter, Cashews, Dates & Tomato Salad
4th Course:
Smoked Baby Back Ribs, Collard Greens, Cheesey Potatoes
Dessert:
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.
Seating?
This is a community dining event. For specific seating requests email admin@kaikaivegetables.com or call 772-597-1717.
Chef Jason Stocks (District Table & Bar) and Chef Tim Lipman (Coolinary Cafe) return for our biggest event of the year, The 2nd Annual Celebration of Pigs. Masters of porcine cuisine you can look forward to an epic spread. Walking Tree Brewery pouring local brews. Wine served and provided by Gourmet Galaxy. Live music by Abby Owens.
After the feast join Farmer Diane on a guided stroll of Kai-Kai Farm then kick off your boots under the stars for Earthtones Concerts at Kai's Music Garden* featuring Jon Stickley Trio with special guests Grandpa's Cough Medicine and Abby Owens on the main stage.
Whole Roasted Pig!
Porchetta
Garlic & Herb Pork Sausage
Charcuterie & Cheese
Warm Escarole Salad, Tomato, Pickled Eggplant, Crispy Onion
Mom's Broccoli Casserole: Happy Rich Broccoli, Pimento Cheese, Cornbread Crumbs
Brunswick Stew
Vinegar Stewed Greens
Kohrabi & Turnip Slaw
Carrot Cake Trifle with Sage Brown Butter
Raventos i Blanc, Conca del Riu Anoia, Brut L’Hereu Sparkling
Talley Vineyar Estate Chardonnay, Arroyo Grande Valley
Storybook Mountain Zinfandel, Napa Valley
Sean Minor Cabernet Sauvignon, Napa Valley
Royal Tokaji Ats Mad Cuvée Late Harvest, Hungary
Jon Stickley Trio is a genre-defying and cinematic instrumental trio, who’s deep grooves, innovative flatpicking, and sultry-spacy violin moves the listener’s head, heart, and feet. “It’s not your father’s acoustic-guitar music—although Stickley’s pop showed him his first chords when he was 12 years old. Instead, Stickley’s Martin churns out a mixture of bluegrass, Chuck Berry, metal, prog, grunge, and assorted other genres—all thoroughly integrated into a personal style,” writes Guitar Player Magazine.
Frank Eucalitto, Chef/Owner of Cafe Chardonnay, returns for an Evening of French Gourmet Cuisine.
3:30p Tour | 5:00p Dinner
Wine Served and Provided by Gourmet Galaxy*
Guests Always Welcome to BYOB
Live Music by Alex Meixner, Solo Accordianist
*LaLuca Prosecco
Gougeres
Warm Gruyere Cheese Puffs
*Grgich Hills Chardonnay
Handmade Lobster Raviolis
Truffle Scented Lobster Cream
*Whiplash Malbec
Roasted Beets, Arugula and Goat Cheese
Pistachio Vinaigrette
*El Vinculo Tempranillo
Beef Bourguignon
Yukon Gold Potato Mash, Roasted Carrots and Happy Rich Broccoli
*Villa Rosa Moscato di Asti
Warm Chocolate Truffle Cake
Cream Anglaise, Fresh Berries
Tomato Tart Bites
Warmed Olives with Lemon and Herbs
Herb Fried Nuts
Kai-Kai Greens with Citrus Vinaigrette
Mixed Mushroom Lasagna with Beans and Kai-Kai Greens
Herb Bread
Seminole Pumpkin Bread Pudding with Brandy Sauce
Not only do we host local chefs from many of the best restaurants in the Palm Beaches and Martin County, we also have a our own resident chef who works along side them at every dining event at Kai-Kai Farm. Chef Kitty is not only part of the team, she's like family. And boy can she cook! Don't miss a change to taste some of her fabulous cooking at one of our many farm-to-table dinners this season.
A 9th generation native Floridian, Kitty grew up in North Florida near Tallahassee. From a large family in a very rural community, she learned to cook at her grandmother’s side from an early age. Cooking has been a joy throughout her life. After working for many years as a programmer and analyst, she started cooking as a professional. Brought along by another chef, she honed her skills in the kitchen and now is a private chef. She has taken cooking classes in Spain and Italy. She leans toward classic French cuisine but puts a Southern edge to her dishes. She makes her own condiments along with a line of rubs, spice blends, and flavored oils and vinegars. You'll often find the farm stand stocked with her jams, jellies, and marmalades.
“This farm is truly magical. We love the produce but the dinners are not like anything else you’ve ever experienced in South Florida.”
“Thank you for a most memorable evening! Tim and I and our group of friends really loved the superb meal prepared by your chef (especially the fresh produce), your & Carl’s hospitality and stories, the setting and tour, we can’t say enough great things about Kai Kai Farm!”
Vermouth and Pecorino Sardo
Roasted Beets and Goat Cheese over Kai-Kai Farm Greens with Orange Dressing
Herb-roasted Fish in Parchment
Seminole Pumpkin Puree
Berry Crumbles
“Chef Kitty was amazing! Food was awesome, great hosts (Diane and Carl) in their kitchen and friendly fellow diners. Looking forward to another visit. ”
Not only do we host local chefs from many of the best restaurants in the Palm Beaches and Martin County, we also have a our own resident chef who works along side them at every dining event at Kai-Kai Farm. Chef Kitty is not only part of the team, she's like family. And boy can she cook! Don't miss a change to taste some of her fabulous cooking at one of our many farm-to-table dinners this season.
A 9th generation native Floridian, Kitty grew up in North Florida near Tallahassee. From a large family in a very rural community, she learned to cook at her grandmother’s side from an early age. Cooking has been a joy throughout her life. After working for many years as a programmer and analyst, she started cooking as a professional. Brought along by another chef, she honed her skills in the kitchen and now is a private chef. She has taken cooking classes in Spain and Italy. She leans toward classic French cuisine but puts a Southern edge to her dishes. She makes her own condiments along with a line of rubs, spice blends, and flavored oils and vinegars. She enjoys making jams, jellies, and marmalades. She is married with 1 daughter and 2 granddaughters. She and her husband have been in Palm Beach County for 15 years.
“This farm is truly magical. We love the produce but the dinners are not like anything else you’ve ever experienced in South Florida.”
Herb Polenta, Soft Egg, Fried Finocchiona, Charred Onion, Braised Tomato & Spigariello
Pan Roasted Scallop with Menage a Trois of Cauliflower, Golden Raisin
Annatto Roast Pork, Escalavida, Cara Cara Orange Marmellata, Tomato Espelette Vinaigrette, Smoked Paprika Crumb
Goat Cheese Cheesecake, Strawberry Sorbet, Caramelized Calabaza, Local Honey
Provided and Served By Gourmet Galaxy
Francois Montand Brut Blanc
Domaine Bousquet Chardonnay
TRIM Cabernet Sauvignon
Lost Angel Moscato
“THE FOOD, MUSIC AND DRUM CIRCLE WITH THE BONFIRE ALL UNDER THE MAGNIFICENT STARS AND MOON WERE ENCHANTING! ”
This is a community dining event. For specific seating requests email admin@kaikaivegetables.com or call 772-597-1717.
“This farm is truly magical. We love the produce but the dinners are not like anything else you’ve ever experienced in South Florida.”
“Thank you for a most memorable evening! Tim and I and our group of friends really loved the superb meal prepared by your chef (especially the fresh produce), your & Carl’s hospitality and stories, the setting and tour, we can’t say enough great things about Kai Kai Farm!”
“Re-Charge Your Body and Awaken Your Spirit Together with Good Food and Good Vibes.”
The fun begins with a guided tour of the farm at 3:30 pm, dinner is served at 5:00 pm followed by a lively drum circle around the fire and under the stars.
Drums are provided but feel free to bring your own. If it rains we will play under the shelter of the pavilion.
Kai-Kai Farm Salad
Chicory Salad, Farm Peppers with Maple Vinaigrette
Green and Yellow Beans Amandine
Kale Caesar Salad
Eggplant Parmesan
Macaroni & Cheese
Zucchini, Eggplant & Pepper Ratatouille
Gemelli Pasta with Chevre, Arugula & Walnuts
Roasted Happy Rich Broccolini, Tuscan Olive Oil, Garlic, Reggiano Parmesan
Rice Pilaf with Diane fresh Garden Veggies
Seminole Pumpkin Cheesecake
Elizabeth Germain is more than a Private Chef to the rich and famous. For over 25 years, Elizabeth has led a culinary crusade - exploring and redefining our relationships to our food, our land and our well-being. As an activist, chef, teacher and writer she vitalizes the connections between whole food and the earth, nourishment and healing, eating and sensation.
Having recently relocated to Palm Beach County, Elizabeth is eager to bring her passion and skill to Kai-Kai Farm. Her exuberant intention is to “Re-Charge Your Body and Awaken Your Spirit Together with Good Food and Good Vibes.”
“THE FOOD, MUSIC AND DRUM CIRCLE WITH THE BONFIRE ALL UNDER THE MAGNIFICENT STARS AND MOON WERE ENCHANTING! ”
“This farm is truly magical. We love the produce but the dinners are not like anything else you’ve ever experienced in South Florida.”
“Thank you for a most memorable evening! Tim and I and our group of friends really loved the superb meal prepared by your chef (especially the fresh produce), your & Carl’s hospitality and stories, the setting and tour, we can’t say enough great things about Kai Kai Farm!”
Ricotta Cheese with Olive Oil and Dark Chocolate on Toast
Smoked Salmon and Sour Cream Cups
Roasted Calabaza Dip with Crispy Prisciutto and Crackers
Orange, Fennel, and Arugula salad with Cacao Nibs
Beef Tenderloin with Chocolate Balsamic Sauce
Sauteed Happy Rich with Shallots
Creamy Mashed Potatoes
Chocolate Chunk Brownies with Coffee Whipped Cream and a Raspberry
“Chef Kitty was amazing! Food was awesome, great hosts (Diane and Carl) in their kitchen and friendly fellow diners. Looking forward to another visit.”
Not only do we host local chefs from many of the best restaurants in the Palm Beaches and Martin County, we also have a our own resident chef who works along side them at every dining event at Kai-Kai Farm. Chef Kitty is not only part of the team, she's like family. And boy can she cook! Don't miss a change to taste some of her fabulous cooking at one of our many farm-to-table dinners this season.
A 9th generation native Floridian, Kitty grew up in North Florida near Tallahassee. From a large family in a very rural community, she learned to cook at her grandmother’s side from an early age. Cooking has been a joy throughout her life. After working for many years as a programmer and analyst, she started cooking as a professional. Brought along by another chef, she honed her skills in the kitchen and now is a private chef. She has taken cooking classes in Spain and Italy. She leans toward classic French cuisine but puts a Southern edge to her dishes. She makes her own condiments along with a line of rubs, spice blends, and flavored oils and vinegars. You'll often find the farm stand stocked with her jams, jellies, and marmalades.
“This farm is truly magical. We love the produce but the dinners are not like anything else you’ve ever experienced in South Florida.”
“Thank you for a most memorable evening! Tim and I and our group of friends really loved the superb meal prepared by your chef (especially the fresh produce), your & Carl’s hospitality and stories, the setting and tour, we can’t say enough great things about Kai Kai Farm!”
From appetizer to dessert, this menu will provide you the skills and recipes needed to create a great seafood dinner.
Appetizers
Bruschetta with Lemon Ricotta and Olive Tapenade Giardiniera
Tuscan Kale and Prosciutto Bruschetta
Seasoned Olives
First Course
Arugula and Mixed Greens with Oranges, Hazelnuts, Parmesan Shavings, Citrus Dressing
Main Course
Roasted Local Shrimp Baked Ziti
Roasted Happy Rich
Bread Baskets
Dessert Course
Espresso Panna Cotta with Chocolate covered Espresso Beans and a Biscotti
“This farm is truly magical. We love the produce but the dinners are not like anything else you’ve ever experienced in South Florida.”
“Thank you for a most memorable evening! Tim and I and our group of friends really loved the superb meal prepared by your chef (especially the fresh produce), your & Carl’s hospitality and stories, the setting and tour, we can’t say enough great things about Kai Kai Farm!”
Explore the finer points and tastes of Mexican food beyond tacos and beans! Be our guest in the farm house kitchen as Chef Kitty prepares, instructs and serves you recipes inspired by Diana Kennedy and Miguel Ravago.
Questions answered during class. Guests are welcome to BYOB.
“WHILE I ENJOY BEING WINED AND DINED AT GREAT RESTAURANTS, NOTHING CAN BEAT HAVING DINNER ON THE FARM.”
“THE PEACEFUL SETTING, THE GORGEOUS SURROUNDINGS, THE FRESH-FROM-THE-FARM INGREDIENTS — ALL BRING ME TO A FEELING OF ZEN, A FEELING THAT I’LL BE HAPPY TO RETURN TO TIME AND TIME AGAIN.”
Executive Chef of The Cooper Craft Bar & Kitchen returns!
From appetizer to dessert, this menu will provide you the skills and recipes needed to create a great fall dinner
Wine pairings sponsored and served by Gourmet Galaxy. Guests are also welcome to BYOB.
“WHILE I ENJOY BEING WINED AND DINED AT GREAT RESTAURANTS, NOTHING CAN BEAT HAVING DINNER ON THE FARM.”
“THE PEACEFUL SETTING, THE GORGEOUS SURROUNDINGS, THE FRESH-FROM-THE-FARM INGREDIENTS — ALL BRING ME TO A FEELING OF ZEN, A FEELING THAT I’LL BE HAPPY TO RETURN TO TIME AND TIME AGAIN”
From appetizer to dessert, this menu will provide you the skills and recipes needed to create a great fall dinner
