Kai-Kai Farm embraced al fresco dining this past March. Chefs Joe Scarmuzzi and Lenora Pinello of "In The Kitchen Now," created culinary magic, at this 40-acre organic-growing methods farm, located just east of Indiantown, Florida.
"It took a month of preparation," said Diane Cordeau, the farmer, from inside a silver screened shade building near the entrance of the farm. "We had to clear all the plants out of this shade house for the table," she added pointing to the long table before us. It was set for 50 guests with real silverware, wine glasses, and colorful sunflower bouquets.
Outside a sommelier poured glasses of chardonnay to go with delicate treats made with Kai-Kai produce, like chard wrapped country pate, homemade potato chips, and a green onion dip.
There was also baby-eggplant grilled capanata (like ratatouille), and a winter greens strudel made with goat cheese that reminded me of Greek spinach pie.
As the sun set, conversations turned to what was still growing in the ground. I followed Cordeau into the field with another guest. She showed us some Tatsoy, a spinach relative, saying, "It has planted itself amongst the weeds."
She also pointed to the sunflowers growing between the rows and explained they were used as a wind break. And added all the plants on her farm had to be hardy to withstand the strong winds that blew through the area.
The sun was nearly set by the time the dinner call came.
The shade-house was full of chatting guests when I arrived. Just as I settled into my seat, near the door, Chef Scarmuzzi called for silence. He thanked everyone for coming out to Kai Kai's first farm-to-table dinner.
He said he prepared the meal with little change to the ingredients because he wanted to showcase the flavors. He went through the menu, describing each course, and identified what items were from Florida.
Then Chef Scarmuzzi asked Cordeau to say a few words about her farm. As she talked, guests sipped a glass of sweet sparkling wine. When all the talking was over, Scarmuzzi encouraged all to enjoy. The only other dinner conversation interruption came from the sommelier describing the wines accompanying each course.
The first course was a lightly pan-fried polenta topped with succulent grilled swordfish (Jupiter Inlet) and warm heirloom tomatoes (Kai-Kai). It was served with Cotes du Rhone wine.
A warm beet (Kai-Kai) salad came next, lightly breaded goat cheese (St. Lucie County), with a light yet delicious vinaigrette. It was served with a Black Shiraz wine.
The next course was colorfully presented with four shades of carrot (Kai-Kai). It was a country cassoulet with duck confit, local greens, and melt-in-the-mouth grilled beets (Kai-Kai). It was served with Casa Nueva cab/merlot wine.
The next course was no less colorful, with purple cauliflower (Kai-Kai), red cherry tomatoes (Kai-Kai), pale yellow minted pear chutney, deep green spinach and greens (Kai-Kai), and beige deliciously chewy farrow salad. All this came with this slices of perfectly cooked, garlic infused, grilled lamb. It was served with Graf Zoltan wine.
Dessert combined four favorite food groups: cheese, fruit, sugar, and chocolate. Long wooded platters of tangy, honey drizzled Gorgonzola cheese, sweet Manchego cheese, toasted pear slices, crunchy almond brittle, and dark chocolate coated Kai Kai strawberries were served to delighted guests. Pineau des Charentes, a cognac, came with this course.
There were also Kai Kai carrot cupcakes with cream cheese frosting and organic, locally roasted coffee by Oceana Coffee (Tequesta).
When I asked chef Scarmuzzi to give his impressions of how he felt the dinner went. He answered with making a sweeping motion with his arm, "Just look at the table. It tells a story. People came from all over, out to the farm."
Kai Kai Farm plans to continue having dinners but not until next season. To learn more about them or to become a CSA member, you can call Diane Cordeau or her husband Carl at 561-797-7897 (cell), 772-597-1717 (office) or email diane@kaikaifarm.com .
To find out more about "In The Kitchen Now" go to www.inthekitchennow.com
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| Chef Joseph Scarmuzzi and prep chef Kyle Hanson at Kai Kai Farm dinner, Indiantown, Fla. Copyright 2012 by Helen A Lockey |
"It took a month of preparation," said Diane Cordeau, the farmer, from inside a silver screened shade building near the entrance of the farm. "We had to clear all the plants out of this shade house for the table," she added pointing to the long table before us. It was set for 50 guests with real silverware, wine glasses, and colorful sunflower bouquets.
 |
| Table inside shade house at Kai-Kai Farm, Indiantown, Fla. Copyright 2012 by Helen A Lockey |
Outside a sommelier poured glasses of chardonnay to go with delicate treats made with Kai-Kai produce, like chard wrapped country pate, homemade potato chips, and a green onion dip.
 |
| Sommelier serving chardonnay at Kai Kai Farm-to-table dinner, Indiantown, Fla. Copyright 2012 by Helen A Lockey |
There was also baby-eggplant grilled capanata (like ratatouille), and a winter greens strudel made with goat cheese that reminded me of Greek spinach pie.
 |
| Guests gather at Kai-Kai Farm-to-table dinner, Indiantown, Fla. Copyright 2012 by Helen A Lockey |
As the sun set, conversations turned to what was still growing in the ground. I followed Cordeau into the field with another guest. She showed us some Tatsoy, a spinach relative, saying, "It has planted itself amongst the weeds."
She also pointed to the sunflowers growing between the rows and explained they were used as a wind break. And added all the plants on her farm had to be hardy to withstand the strong winds that blew through the area.
The sun was nearly set by the time the dinner call came.
 |
| Sunset at Kai Kai Farm-to-table dinner, Indiantown, Fla. Copyright 2012 by Helen A Lockey |
The shade-house was full of chatting guests when I arrived. Just as I settled into my seat, near the door, Chef Scarmuzzi called for silence. He thanked everyone for coming out to Kai Kai's first farm-to-table dinner.
He said he prepared the meal with little change to the ingredients because he wanted to showcase the flavors. He went through the menu, describing each course, and identified what items were from Florida.
Then Chef Scarmuzzi asked Cordeau to say a few words about her farm. As she talked, guests sipped a glass of sweet sparkling wine. When all the talking was over, Scarmuzzi encouraged all to enjoy. The only other dinner conversation interruption came from the sommelier describing the wines accompanying each course.
 |
| Polenta cake topped with local Florida swordfish, at Kai-Kai Farm-to-table dinner, Indiantown, Fla. Copyright 2012 by Helen A Lockey |
The first course was a lightly pan-fried polenta topped with succulent grilled swordfish (Jupiter Inlet) and warm heirloom tomatoes (Kai-Kai). It was served with Cotes du Rhone wine.
 |
| Warm beet salad with goat cheese, Kai-Kai Farm-to-table dinner, Indiantown, Fla. Copyright 2012 by Helen A Lockey |
A warm beet (Kai-Kai) salad came next, lightly breaded goat cheese (St. Lucie County), with a light yet delicious vinaigrette. It was served with a Black Shiraz wine.
 |
| Country cassoulet with duck and rainbow carrots, Kai-Kai Farm-to-table dinner, Indiantown, Fla. Copyright 2012 by Helen A Lockey |
The next course was colorfully presented with four shades of carrot (Kai-Kai). It was a country cassoulet with duck confit, local greens, and melt-in-the-mouth grilled beets (Kai-Kai). It was served with Casa Nueva cab/merlot wine.
 |
| Butterflied lamb with farrow salad and Kai-Kai grown vegetables at Kai-Kai Farm-to-table dinner, Indiantown, Fla.Copyright 2012 by Helen A Lockey |
The next course was no less colorful, with purple cauliflower (Kai-Kai), red cherry tomatoes (Kai-Kai), pale yellow minted pear chutney, deep green spinach and greens (Kai-Kai), and beige deliciously chewy farrow salad. All this came with this slices of perfectly cooked, garlic infused, grilled lamb. It was served with Graf Zoltan wine.
 |
| Fruit, cheese, and brittle platter dessert at Kai-Kai Farm-to-table dinner, Indiantown, Fla. Copyright 2012 by Helen A Lockey |
Dessert combined four favorite food groups: cheese, fruit, sugar, and chocolate. Long wooded platters of tangy, honey drizzled Gorgonzola cheese, sweet Manchego cheese, toasted pear slices, crunchy almond brittle, and dark chocolate coated Kai Kai strawberries were served to delighted guests. Pineau des Charentes, a cognac, came with this course.
There were also Kai Kai carrot cupcakes with cream cheese frosting and organic, locally roasted coffee by Oceana Coffee (Tequesta).
When I asked chef Scarmuzzi to give his impressions of how he felt the dinner went. He answered with making a sweeping motion with his arm, "Just look at the table. It tells a story. People came from all over, out to the farm."
Kai Kai Farm plans to continue having dinners but not until next season. To learn more about them or to become a CSA member, you can call Diane Cordeau or her husband Carl at 561-797-7897 (cell), 772-597-1717 (office) or email diane@kaikaifarm.com .
To find out more about "In The Kitchen Now" go to www.inthekitchennow.com
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