Executive Chef Frank Eucalitto from Café Chardonnay, Farm to Table Dinner and Wine Tasting 03/23/2023
Photography and Blog by Jill Brammer
Spring came to the farm this week along with warm weather and plenty of sunshine to greet guests as they began the evening with a stroll through the farm, handpicking produce while chatting with farmer owner Diane Cordeau. Meanwhile, in the kitchen, Executive Chef Frank Eucalitto, owner and Chef from Café Chardonnay, was busy crafting handmade ravioli and other delicious dishes featuring Kai-Kai Farm vegetables.
Chef Frank Eucalitto has cooked and owned restaurants as long as Diane and Carl have farmed. He began cooking alongside his dad developing a life-long love for food and technique, continuing to hone his skills to stay on top of new trends. His first restaurant opened in Tequesta in 1982 and last year he was inducted into the Hospitality Hall of Fame. Carol Dover, President and CEO of the Florida Restaurant Lodging Association said, “Frank opened his first restaurant in Florida 40 years ago and has since launched a successful catering company and six more restaurants, including the acclaimed Café Chardonnay. Frank has made such an incredible impact on his local community, and he has invested so much into mentoring others in the culinary industry. We are so proud to honor Frank with this well-deserved Hall of Fame recognition!
Chef Eucalitto was one of Kia-Kai’s first customers and has become long time friends with farm owners Diane Cordeau and Carl Frost, collaborating and making memories through the years. When a farmer sells their produce to a chef for that long, a special bond forms between them and they become family.
At Cafè Chardonnay, Chef Eucalitto works with his extended family to make dining memorable to guests enjoying his sophisticated restaurant and recipes featuring many Kai-Kai vegetables. His extended family Cafè Chardonnay joined him tonight at Kai-Kai. Josè has worked alongside Chef Eucalitto’s for 27 years. Josè’s wife, brother and sister-in-law also work at the restaurant. Chef Eucalitto speaks lovingly about how all their children have worked their way through the restaurant along the way to college. This teamwork and appreciation for each other was on display as they moved around the kitchen with a sense of ease and fun.
As the night progressed, wine expert Julie, explained the pairings she chose to compliment each course served. While dining and enjoying the evening, Carla Holbrook treated guests to acoustic guitar playing and sultry vocals.
This evening’s menu
HORS D'OEUVRES
The evening began with passed hors d’oeuvres including
Kai-Kai Eggplant Pizzettes
Carpaccio Bruschetta
Focaccia Crumb Crusted Garlic Shrimp
Paired with
Sunday Funday Sparkling Rosé from Italy. A Prosecco with a little bit of Pinot Noir and a strawberry note.
FIRST COURSE
Guests were treated to Handmade Ravioli, Swiss chard, old fashioned ricotta, Pecorino Fiore Sardo, heirloom cherry tomato and basil sugo
Paired with
Chronic Cellars “Sofa King Bueno” Red Blend, a Southern Rhône-style blend, with Grenache, Syrah, and Mourvedre. Medium-bodied, smooth with strawberry notes and similar to Chateauneuf du Pape.
SECOND COURSE
Pan Seared Sea Scallop
with roasted root vegetables, lemon- arugula vegetables pesto
Paired with
Baileyana Edna Valley Chardonnay, small production Chardonnay from a boutique winery in Edna Valley, Crisp and creamy.
THIRD COURSE
Cheshire Pork Loin
Lions Mane mushrooms, cipollini onions and white truffle polenta and Barbera d’Alba reduction
Paired with
Chronic Cellars “Dead Nuts” Zinfandel blend, a blend of Petite Sarah and Tempranillo boasting notes of wild raspberry and spices.
DESSERT
Raspberry Lemon Tiramisu
Limoncello mascarpone cream baked by Desr, Pastry Chef form Haiti
Paired with
Chronic Cellars “Purple Paradise”, a juicy Zinfandel blend from Paso Robles
These fine bubblies were poured by Franny Larue of Gourmet Galaxy who kept glasses full and helped guests order their favorite bubbly.
I couldn’t think of a better setting to enjoy the talents of Chef Eucalitto than at the very farm providing him with seasonal produce. The love for food, family, friends and farming… a recipe for success!