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!
Farm Tour 3:30p | Dinner 5:30p
Chef Frank’s Menu
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
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 firstname.lastname@example.org if you have any seating requests or would like to sit with a certain party.*
Chef Rachel’s Menu
Beets, Turnips, Kohlrabi, Citrus, Seeds, Toast
Tempeh & KImchi Dumpling
Tatsoi & Sweet Soy
Roasted Carrot & Spring Green Salad with Tahini Ranch
Dandelion Root Cake
Marmalade Honey Anglaise
Diane Cordeau Presents
Farm Tour 3:30p
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.
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
Diane Cordeau Presents
10:30am Farm Tour
- Creamy Radish Bisque
- Mixed Greens with Shredded Beets and Cherry Tomato Vinaigrette
- Apple & Kohlrabi with Lemon and Parsley
- Broccolini Almondine
Lagered Pork Roulade with Swiss Chard & Yellow Beans
Grilled Eggplant with Arugula Pesto
Rosemary Roasted Turnips
- Chocolate Mousse with Berry-Cabernet Coulis
Chef Chris Paul Presents
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.
THIS EVENT IS PRESENTED BY CHEF CHRIS PAUL
QUESTIONS? CALL 561-252-8633
Diane Cordeau Presents
Crispy Japanese eggplant, togarashi, local honey drizzle
pekin Duck Rillette, crostini, pickled hakurei turnip, strawberry
grilled cheese, brioche, sottocenere all tartufo, cherry tomato confit
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
Orange cream & almond tart citrus, whipped mascarpone, candied almond
Lunch With Chef Daniel Ramos
Saturday, December 8th, 2018
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.”