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!

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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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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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