Wizard of Oz Costume Party on The Farm
Oct
26
6:00 PM18:00

Wizard of Oz Costume Party on The Farm

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“You are capable of more than you know” -Glinda

Join us for a great cause and a great time!

All Proceeds Benefitting:

Epilepsy Florida*

*A 501(c)(3) not-for-profit organization offering assistance to the 420,000+ Floridians living with Epilepsy

Hosts:

Stuart-Based Loved Ones of a Child Survivor of Encephalitis with Ongoing Epileptic Seizures:

Dr. and Mrs. Gerald and Beth Alcalde

Drs. Richard and Mary Rose Bressman

Individual Tickets:

Ticket price includes admittance, round-trip transportation (see below), farmland walking tour, complete gourmet farm-to-table dinner prepared by curated chef, unlimited open bar, live bluegrass band, costume contests, bonfire enjoyment and other evening entertainment. Space is limited.

To purchase tickets please click this LINK. If you have any questions please call Mary Gomez at Epilepsy Florida at 954-779-1509.

Transportation:

Ample self-parking is available at Kai-Kai Farm.  Alternatively, given the event’s remote location, the hosts will offer free group charter bus transportation from two designated locations.  The first is from Jupiter at Duffy’s at I-95/Indiantown Road and the second is from the fountain area in Downtown Stuart.   Both locations will offer pick-up at 5:30 pm and drop-off at 9:30 pm.  No advance reservation needed.  Availability is limited to the number of seats on each bus; seating will be offered in the order of arrival at each designated pick-up location.  In order to prioritize round-trip travel, kindly do not drive yourself in your own vehicle to Kai-Kai Farm if you intend to take the bus back to town.

Suggested Dress:

The Wizard of Oz character costumes*

* Kindly select footwear suitable for a rural venue

Contests with Prizes Available:

Adult-only costume contests will be offered for each of the following categories:

·         Dorothies

·         Tin Men

·         Cowardly Lions  

·         Scarecrows

·         Totos

·         Glindas

·         Lullabye Leagers / Lollypop Guilders / Other Munchkins

·         Auntie Ems

·         Wicked Witches

·         Flying Monkeys

·         Miscellaneous

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Dinner by Chef Rick Mace from Cafe Boulud
Nov
10
4:00 PM16:00

Dinner by Chef Rick Mace from Cafe Boulud

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FARM TOUR 4PM | APPETIZERS 5:30PM | DINNER 6PM

Guests are welcome to B.Y.O.B!

Music by Phil Axelband Jazz Band

MENU

Reception:

Gazpacho Verde

Panacea Pearl Oysters

Smoked Fish Dip

Tilefish Ceviche

Dinner:

Vegetables Cooked Over the Fire

Benne seed, bourbon barrel aged soy

Redfish On the Half Shell

Pine island clams, charred okra and boiled peanuts

Slow Cooked Beef Shank

Coconut rice, black eyed peas

Dessert:

Guava-Cheese Tart

Cashew, lime 

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Baking for the Holidays with Chef Rachel Pias (Cooking Class)
Nov
18
6:30 PM18:30

Baking for the Holidays with Chef Rachel Pias (Cooking Class)

Chef Rachel Pias

Chef Rachel Pias

Come out and have a great time baking up a storm! Learn skills and tricks from Chef Rachel that you can use making your own pies. Don't worry if you are unable to attend, she will have another class on December 16th and in that class you will learn how to make your own pasta!

Guests are welcome to B.Y.O.B!

For this class you will be making 3 different fruit pies! Everyone in the class will be making the pie crusts, filling, decorating, and take a pie home! 

Get your tickets now before the class sells out! 

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Dinner by Chef Julien Gremaud from Avocado Grill
Nov
22
5:00 PM17:00

Dinner by Chef Julien Gremaud from Avocado Grill

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FARM TOUR 5PM | APPETIZERS 6PM | DINNER 6:30PM 

Guests are welcome to B.Y.O.B!

MENU TBD

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Baking for the Holidays #2 with Chef Rachel Pias (Cooking Class)
Dec
16
6:30 PM18:30

Baking for the Holidays #2 with Chef Rachel Pias (Cooking Class)

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Bring your friends and family! Work side by side with Chef Rachel in making a great dish! This cooking class it will be very hands on. 

Guests are welcome to B.Y.O.B!

The following will be done in class: 

Making pasta from scratch

Discussion of a few sauces

You will be able to take some sauce and pasta home

Eat at the class or take it home

Enjoy!

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Dinner by Chefs Jeremy Bearman, Matthew Candelaria, & Cindy Bearman from Oceano Kitchen
Jan
12
4:00 PM16:00

Dinner by Chefs Jeremy Bearman, Matthew Candelaria, & Cindy Bearman from Oceano Kitchen

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FARM TOUR 4PM | APPETIZERS 5:30 PM | DINNER 6PM

Guests are welcome to B.Y.O.B!

MENU TBD

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Asian Cooking Class with Chef Joan
Jan
20
6:30 PM18:30

Asian Cooking Class with Chef Joan

Chef Joan Moore to the left

Chef Joan Moore to the left

Asian cooking class, don't miss out on this experience! 

Guests are welcome to B.Y.O.B!

MENU
 
THAI TOAST
CHICKEN MEATBALLS
 
ASIAN KALE SALAD
ASIAN CARROT, RADISH PEAR SLAW 
SMASHED CUCUMBER SALAD
 
CARAMEL BRAISED CHICKEN WITH GINGER AND LIME
GRILLED GOCHUJANG SHRIMP
 
KOREAN CHICKEN AND VEGETABLE SALAD
KUNG PAO HAPPY RICH
GRILLED EGGPLANT W/SWEET AND SOUR MINT DRESSING
 
VIETNAMESE COFFEE CAKE

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Dinner by Chef Adam Brown from The Cooper
Jan
26
4:00 PM16:00

Dinner by Chef Adam Brown from The Cooper

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FARM TOUR 4PM | APPETIZERS 5:30PM | DINNER 6PM

Guests are welcome to B.Y.O.B!

MENU TBD

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Dinner by Chef Nina Kauder from Bean Scene Productions
Jan
31
5:00 PM17:00

Dinner by Chef Nina Kauder from Bean Scene Productions

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FARM TOUR 5PM | APPETIZERS 6PM | DINNER 6:30PM

Guests are welcome to B.Y.O.B!

MENU TBD

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Chef Chris Marshall (Cooking Class)
Feb
17
6:30 PM18:30

Chef Chris Marshall (Cooking Class)

Guests are welcome to B.Y.O.B!

MENU TBD

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Dinner by Chefs Clay Conley &  Zach Bell from Buccan
Mar
1
4:00 PM16:00

Dinner by Chefs Clay Conley & Zach Bell from Buccan

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FARM TOUR 3:30P | DINNER 5:30P

Guests are welcome to B.Y.O.B!

MENU TBD

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Chefs Sarah Sipe & Lindsay Autry from The Regional (Cooking Class)
Mar
16
6:30 PM18:30

Chefs Sarah Sipe & Lindsay Autry from The Regional (Cooking Class)

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Come and enjoy a nice cooking class with two top chefs from The Regional. A real farm-to-table cooking class!

Guests are welcome to B.Y.O.B!

MENU

Spring Kai-Kai Vegetable Salad - roasted and raw farm vegetables, gazpacho vinaigrette, rye croutons

A Savory Tart - Roasted tomato pie, Herb Salad

Chicken n’ Dumplings - confit chicken, ricotta dumplings, grilled farm greens, spring vegetables

Pumpkin pound cake with crème fraiche, FL citrus and honey

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Dinner by Chef Frank Eucalito from Café Chardonnay
Mar
20
5:00 PM17:00

Dinner by Chef Frank Eucalito from Café Chardonnay

FARM TOUR 5PM | APPETIZERS 6PM | DINNER 6:30PM

Guests are welcome to B.Y.O.B!

Music by flute player Valerie White

Menu TBD

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Brazilian Dinner by Chef Rasheed Shihada from Olive Oil of the World
Mar
29
4:00 PM16:00

Brazilian Dinner by Chef Rasheed Shihada from Olive Oil of the World

Chef Rasheed on the left.

FARM TOUR 4PM | APPETIZERS 5:30PM | DINNER 6PM

Guests are welcome to B.Y.O.B!

MENU TBD

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Dinner by Chef Tim Lipman & his crew from Coolinary Cafe
Apr
5
4:00 PM16:00

Dinner by Chef Tim Lipman & his crew from Coolinary Cafe

Diane (left) with Tim Lipman (right)

FARM TOUR 4PM | APPETIZERS 5:30PM | DINNER 6PM 

Guests are welcome to B.Y.O.B!

MENU TBD

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2nd Dinner by Chef Tim Lipman & his crew from Coolinary Cafe
Apr
5
4:00 PM16:00

2nd Dinner by Chef Tim Lipman & his crew from Coolinary Cafe

Diane (left) and Tim Lipman (right)

Join Tim Lipman and his crew for an exceptional farm-to-table experience! 

FARM TOUR 4PM | APPETIZERS 5:30PM | DINNER 6PM

Guests are welcome to B.Y.O.B!

MENU TBD

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Easter Brunch by Chef Jason Stocks from  District Table & Bar
Apr
11
11:00 AM11:00

Easter Brunch by Chef Jason Stocks from District Table & Bar

Chef Jason Stocks (middle) and his crew.

Chef Jason Stocks (middle) and his crew.

This annual event includes an Egg Hunt, Face Painting, Farm Tour & more!

Farm Tour starts at 11AM

Guests are welcome to B.Y.O.B!

MENU TBD

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Dinner by Chef Taylor Wilson from The Gafford
Apr
19
4:00 PM16:00

Dinner by Chef Taylor Wilson from The Gafford

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FARM TOUR 4PM | APPETIZERS 5:30PM | DINNER 5:30P

Guests are welcome to B.Y.O.B!

MENU TBD

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Chef Chris Paul (Fusion Cooking Class)
Apr
20
6:30 PM18:30

Chef Chris Paul (Fusion Cooking Class)

Guests are welcome to B.Y.O.B!

Menu TBD

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Easter Brunch & Egg Hunt with Chef Jason Stocks
Apr
20
10:00 AM10:00

Easter Brunch & Egg Hunt with Chef Jason Stocks

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Chef Jason Stocks (center) and his culinary crew from District Table & Bar in Stuart, FL

Chef Jason Stocks (center) and his culinary crew from District Table & Bar in Stuart, FL

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A Meal on the Grill (COOKING CLASS)
Mar
27
6:30 PM18:30

A Meal on the Grill (COOKING CLASS)

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A Meal on the Grill (Cooking Class)
 with Chef Kitty Philips

Wednesday, March 27th, 2018

Guests will be presented with the menu and recipes at the beginning.  An amuse-bouche and a glass of sparkling wine will be served.  Dinner will then be prepared with instructions from Chef Kitty and served to participants.  Questions answered during class.

Dinner on the Grill – Grilling food is a great way to make entertaining easy and fun.  It’s casual and your guests will want to get involved.  With a little preparation in advance, you can cook a wonderful meal mostly on the grill.  This is also a chance to have fun with colorful table linens and glassware.  What could be better on a beautiful evening or Sunday afternoon?

MENU

Bruschetta with Topping

Arugula Salad w/Grilled Watermelon and Feta

Grilled Chicken w/Sorrel Sauce

Grilled Vegetable Platter

Grilled Pineapple w/Lemon Vanilla Cream

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Dinner with Chef Tim Lipman
Mar
24
5:30 PM17:30

Dinner with Chef Tim Lipman

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Dinner with Chef Frank Eucalitto
Mar
8
6:00 PM18:00

Dinner with Chef Frank Eucalitto

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Farm Tour 3:30p | Dinner 5:30p

Chef Frank’s Menu

Lobster Arancini

Heirloom Tomato Bruschetta

Roasted Calabaza Squash and Ricotta Raviolis

Sage and White Truffle Brown Butter, Pine nuts and Reggiano Parmesan

Mixed Kai-Kai Greens, Roasted Beets & Ricotta Salata

Aged Balsamic Vinaigrette

Tuscan Braised Veal Shank

Chianti, Rosemary, Tomatoes & Root Vegetables over Polenta 

Olive Oil Cake

Seasonal Berries, Spiced Walnuts and Limoncello Crema


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French Pastry Unmasked (COOKING CLASS)
Feb
27
6:30 PM18:30

French Pastry Unmasked (COOKING CLASS)

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 French Pastry Unmasked (Cooking Class)
 with Chef Kitty Philips

Wednesday, February 27th, 2019

Guests will be presented with the menu and recipes at the beginning.  An amuse-bouche and a glass of sparkling wine will be served.  Dinner will then be prepared with instructions from Chef Kitty and served to participants.  Questions answered during class.

French Pastry Unmasked  – Pâte sucrée?  Pâte brisée?  Puff?  Tarts, clafoutis, galettes.  What are all of these things?  Learn how to make the basic French pastries in both sweet and savory versions.  We will learn how to make pie crusts, tart crusts, and a few classic French pastries. And what all those French words mean!

MENU

Savory Palmiers

Mushroom Tart – Puff Pastry

Tomato Mozzarella Quiche

Blueberry Galette with a Pecan Crust

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Dinner by Chef Mark Muller, Chef Taylor Wilson
Feb
24
5:30 PM17:30

Dinner by Chef Mark Muller, Chef Taylor Wilson

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Drum Circle Dinner with Chef Rachel Pias
Feb
10
5:30 PM17:30

Drum Circle Dinner with Chef Rachel Pias

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The fun begins with a guided tour of the farm at 3:30pm.

Then Candi McCoy of the Healing House and Max Suess of Drumming for Peace will be offering a sound meditation journey from 4:30 till just after 5 when the dinner will begin followed by a lively drum circle around the fire and under the stars.

Seven Singing Bowls will also be giving away a bronze singing bowl to one dinner participant so get your ticket before they are all gone! dinner is served at 5:30pm

*This is a community dining event, please email admin@kaikaivegetables.com if you have any seating requests or would like to sit with a certain party.*

Chef Rachel’s Menu

Appetizers

Vegan Carpaccio,

Beets, Turnips, Kohlrabi, Citrus, Seeds, Toast

First Course

Tempeh & KImchi Dumpling

Tatsoi & Sweet Soy

Second Course

Roasted Carrot & Spring Green Salad with Tahini Ranch

Third Course       

Portobello Steak

Broccolini

Umami Demi

Fourth Course

Dandelion Root Cake

Marmalade Honey Anglaise

Florida Citrus

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Getting Saucy (COOKING CLASS) with Chef Kitty Philips
Jan
30
6:30 PM18:30

Getting Saucy (COOKING CLASS) with Chef Kitty Philips

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Getting Saucy (Cooking Class)
 with Chef Kitty Philips

Wednesday, January 30th, 2019

Guests will be presented with the menu and recipes at the beginning.  An amuse-bouche and a glass of sparkling wine will be served.  Dinner will then be prepared with instructions from Chef Kitty and served to participants.  Questions answered during class.

Getting Saucy – Do pan sauces or gravies cause you to dread a recipe or to skip it entirely? Love eggs benedict but worry about the hollandaise?  How about a great sauce for a pork tenderloin?  A plain chocolate pudding can really be elevated with a silky vanilla sauce.  You will learn the basics for good pan sauces, a sweet sauce for desserts, and mastering vinaigrettes.

MENU

Mixed Greens and Fruit w/Orange Vanilla Vinaigrette

Pork Tenderloin w/Mustard Shallot Pan Sauce

Sauteed Asian Greens w/Parmesan Shards

Chocolate Pudding/Vanilla Sauce

VERY LIMITED SEATING!

Chef Kitty was amazing! Food was awesome, great hosts (Diane and Carl) in their kitchen and friendly fellow diners. Looking forward to another visit.
— Katrina C.
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Dinner by Chef Clay Conley (Buccan) *SOLD OUT*
Jan
27
5:30 PM17:30

Dinner by Chef Clay Conley (Buccan) *SOLD OUT*

Diane Cordeau Presents

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Farm Tour 3:30p

Dinner 5:30p

Kai-Kai Farm welcomes Clay Conley, James Beard Award Nominee and Chef/Owner of Buccan, for an out of this world gourmet feast. 5 plated courses and wine tasting.

Come early for a guided stroll of our beautiful piece of paradise Earth.

Menu

Kai-Kai Farm Salad

Wax beans, Sicilian Anchovy, Buratta

Grilled Happy Rich, Hummus, Black Harissa 

Eggplant “Caponata”, Ricotta Salata, Pinenuts

Grilled Florida Swordfish, Escarole, White Bean Puree, Cherry Tomato Vinaigrette 

Olive Oil Cake, Citrus

 

Wine Paired and Poured by Gourmet Galaxy

Raventós i Blanc, Conca del Riu Anoia L'Hereu (2014)

Raventós i Blanc, Conca del Riu Anoia De Nit (2014)

Domaine François Chidaine, Le Chenin d'Ailleurs

La Querciolina, Montecucco Sangiovese (2012)

Talley Vineyards, Arroyo Grande Pinot Noir Estate (2015)

Coppo, Moscato d'Asti Moncalvina

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Lunch with Chef Chris Palowski
Jan
19
11:30 AM11:30

Lunch with Chef Chris Palowski

Diane Cordeau Presents

Photo by Nathan Venzara

Photo by Nathan Venzara

10:30am Farm Tour

12:00pm Lunch 

Menu

Soup

- Creamy Radish Bisque

Salads

- Mixed Greens with Shredded Beets and Cherry Tomato Vinaigrette

- Apple & Kohlrabi with Lemon and Parsley

- Broccolini Almondine

Hot 

Lagered Pork Roulade with Swiss Chard & Yellow Beans

Grilled Eggplant with Arugula Pesto

Rosemary Roasted Turnips

Dessert

- Chocolate Mousse with Berry-Cabernet Coulis

This Farm Is Truly Magical. We Love The Produce But The Dinners Are Not Like Anything Else You’ve Ever Experienced In South Florida.
— Jenna B.
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Jan
19
7:00 AM07:00

Private Event

This date is booked for a private event.

If you are interested in booking a wedding or private event at Kai-Kai Farm please fill out the form below and we will follow up with you soon.

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Jan
18
7:00 PM19:00

Dinner with Chef Chris Paul

Chef Chris Paul Presents

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First Course: Fusion salad of fresh grilled yellow beans, bok choy, kale, caramelized leeks, fresh mixed greens, watermelon, sweet pistachios, whiskey black cherry dressing.

Second Course: Smoked Gouda cheese in creamy polenta, poached white wine sea bass, lobster stuffed with toasted croissant, seared mandarin oranges and topped with kale, garlic and micro greens.

International palate cleanser

Main Course: Aged filet mignon seared and topped with blueberries and smoked Gouda cheese, crumbled pistachio nuts, sautéed sweet spinach, watercress and Peruvian potato mousse.

Finishing Touch: Florentines with Smoked Whiskey Peach Gelato.

BYOB

THIS EVENT IS PRESENTED BY CHEF CHRIS PAUL

QUESTIONS? CALL 561-252-8633

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Dinner by Chef Ron Kerr (South Fork Kitchen & Bar)
Jan
12
5:00 PM17:00

Dinner by Chef Ron Kerr (South Fork Kitchen & Bar)

Diane Cordeau Presents

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This Farm Is Truly Magical. We Love The Produce But The Dinners Are Not Like Anything Else You’ve Ever Experienced In South Florida.
— Jenna B.
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"Arabian Nights" Dinner by Chef Rasheed
Dec
29
5:30 PM17:30

"Arabian Nights" Dinner by Chef Rasheed

Diane Cordeau Presents

There will be live entertainment, belly dancing, wine tasting and an authentic Arabian four course meal plus dessert!

Chef Rasheed Poster PR.jpg
This Farm Is Truly Magical. We Love The Produce But The Dinners Are Not Like Anything Else You’ve Ever Experienced In South Florida.
— JENNA B.
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The Art of Presentation (COOKING CLASS) with Chef Kitty Philips
Dec
26
6:30 PM18:30

The Art of Presentation (COOKING CLASS) with Chef Kitty Philips

We eat not only with our taste buds and noses but also with our eyes.  Do you want your food to look as good as it tastes and smells?  Simple touches and a little care can make all the difference.  Learn how to plate individually or on platters.  Your buffet presentation should be as beautiful as your plated meals.  Come learn how to present your food beautifully and earn all those “wows” at the table.

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Dinner by Chef Jeremy Bearman (Oceano Kitchen)
Dec
16
5:30 PM17:30

Dinner by Chef Jeremy Bearman (Oceano Kitchen)

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MENU

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

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Lunch by Chef Daniel Ramos (Red Splendor)
Dec
8
12:00 PM12:00

Lunch by Chef Daniel Ramos (Red Splendor)

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Lunch With Chef Daniel Ramos

(RED SPLENDOR ARTISAN MEATS & BONE BROTH)

Saturday, December 8th, 2018
 

 MENU 

Salads

Chicken Liver Pate
Sprouts, Mustard Seeds, Local Bakery Baguette

 
Farm Greens
Pickled and Shaved Vegetables

 

Grain Salad
Kale, Citrus, Cranberry


Main Course

Grilled Sausages  

Organic Chicken Meatballs w/ Kale Pesto

 Garlic Spigarello, Tomato, Celery, Chili Pepper 

Bone Broth Glazed Root Vegetables  


Dessert

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.”

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