Chefs Jimmy Everett & Tommy Coombs from Driftwood Boynton Beach, Demonstration Dinner 05/08/2023

Photography and Blog by Merina Ingram

It was the first days of summer, clear blue skies and a powerful sun greeted guests as they arrived. Chefs were busy preparing ingredients for the demonstration of 4 decedent dishes that would later blow guests tastes buds away and each dish vibrant in color and flavor as the next complemented the sun as it set behind the horizon.

Driftwoods very own Executive Chef and Owner Jimmy Everett alongside, “Chef de Cuisine” Tommy Coombs came out to the farm for a fun and informative night, where both chef’s engaged guests in the step-by-step process of cooking a delicious out of the ordinary meal and unique cooking techniques that each chef possesses. Jimmy has been close friends with owner diane for over 5 years. He applauds the flavor, freshness, and variety of her produce and continue to incorporate her veggies and create new dishes that excite.

It was Tommy Coombs first time showcasing his culinary skills on the farm. Tommy found his passion for cooking while he was in his high school’s culinary program. He started as a line cook and worked his way to becoming a sous-chef at the renowned Hard Rock and landed his final position Chef de Cuisine and partner at Driftwood.

Menu

Appetizer

Crispy Kai-Kai kale, pecorino

1st Course

Wood fired Kai-Kai pole beans; marsh hen mills benne butter, topped with crispy garlic.

2nd Course

Ricotta dumplings, Kai-Kai tomatoes, roasted garlic, Kai-Kai happy rich, topped with parmesan reggiano.

3rd Course

Local fish, smoked Kai-Kai eggplant, Kai-Kai swisschard, ga’atar beurre blanc.

Dessert

Kai-Kai bbet and 51/50 chocolate pot de creme.