Executive Chef Jeremy Ford from Butcher’s Club PGA, Farm to Table Dinner and Wine Tasting 03/12/2023

Photography and Blog by Jill Brammer

Warm sunlight bathed Kai-Kai Farm and guests while they weaved through the crops, harvesting knowledge and history from owner Diane Cordeau. The sunny spring evening was a perfect backdrop for a farm dinner. As the tour came to a conclusion, the aroma of bold spices and crispy suckling pig welcomed everyone inside to enjoy a glass of bubbly to kick off the evening. As guests sipped drinks, they were treated to a live music performance by Phil AxelBand’s jazz quintet. Soft bread with a crispy edge, great for scooping fresh garbanzo dip with breakfast radish, accompanied by a welcome cocktail began the evening dinner designed by Executive Chef Jeremy Ford of Butcher’s Club at PGA. Butcher’s Club is an unforgettable culinary experience. A modern Palm Beach shared-style steakhouse led by Florida native Jeremey Ford, a celebrity chef, Florida native and James Beard Award nominee, and also winner of Top Chef Season 13.

Jeremy Ford’s five course menu highlighted the natural flavors and qualities of the Kai-Kai Farm vegetables. He emphasized, “Kai-Kai is one of the few remaining farms still using soil which imparts such a distinctive taste to the vegetables. Everyone else is hydroponic and it’s just not the same as Kai-Kai.”

Dinner moved from appetizers to main course as friends connected and the band played. Wines were thoughtfully chosen and paired to complement the flavors of each dish and, between courses, guests learned about the pairing as Neil from Florida Wine Company poured French wines and gave details about each wine and the pairings. It was fascinating to hear about the specific grapes used in each wine and how their flavor profile is influenced by their regions. Franny Larue of Gourmet Galaxy didn’t stop pouring bubblies and fielding questions the entire evening.

Jeremy pulled off an amazing dinner featuring eggplants, black eyed peas, knholrabi and other Kai-Kai vegetables with the help of his team, including Executive Chefs Dallas Wynne and Daniel Roy, assisted by Taylor, Efrain, and Jesse.

Guests were treated to the following menu:

Welcome Cocktail

Bread Service with fresh garbanzo dip with breakfast radish.

Hamachi and Kohlrabi Crudo with blood orange granita. A delicious cut of Hamachi with kohlrabi placed carefully by tweezers and finished with a granita to balance the flavors.

Fairytale Eggplant Parmesan with Malabar pesto, blistered cherry tomatoes, and whipped marinated goat feta. The seared eggplant was split to hold the cherry tomatoes resembling a delicate canoe in a sea of the marinated feta.

Crispy Suckling Pig with stewed black-eyed peas, braised greens, cheesy grits, habanero, and chicharrónes. Stacked pig with caramelized edges sat atop cheesy grits and greens topped with crispy chicharrónes to add a nice texture and crunch.

The evening was topped off with a Carrot Cake, candied fennel, and honey carrot caramel sauce

Wine Notes

Sparkling (Welcome wine)

2019 Domaine Bechtold Cremate d’Alsace- a dry sparkling wine from the northern reaches of the Bas Rhine of Alsace, equal parts Chardonnay and Pinot Auxerrois (with a touch of Pinot Noir), a biodynamic all estate fruit.

White (paired with the Hamachi)

2021 Thevenet & Falls Macon Pierreclos Blanc with an average age of this wine being 45 years and aged in a cave in contact with the fine lees but without any exposure to oak.

Reds

2020 Domaine Dubost Beaujolais-Lantignie- (paired with the Fairytale Eggplant). From just south of Chiroubles and west of Régnié, with a terroir of Muscovite granite and blue clay, it drinks more like a cru. 

2020 Chateau de Chanters Samur-Champigny ‘Les Sables’ Rouge. (Paired with the Crispy Sucking Pig). “Les Sables” is the estate’s primary cuvée of Cabernet Franc, with the oldest vines going to the “Vieilles Vines” bottling below. Grapes are harvested by hand and entirely de-stemmed and fermented in stainless steel. It combines fully ripe, snappy red fruits and beautifully integrated tannins. Also Certified Biodynamic.

Dessert

2020 Domaine de Fenouillet Muscat Beaumes de Venise. Muscat grapes from the shadows of Mont Ventoux and the Dentelles de Montmirail. The grapes are fermented at low temperatures to preserve the enchanting aromas, it is a complex nose of ripe peaches and citrus and flowers.

As the dinner came to a close and the sun sinks below the horizon, guests are left with a sense of gratitude and satisfaction. They shared a meal with like-minded individuals, tasting delicious, locally grown food from an award-winning chef, sampled exceptional wines, and gained a greater appreciation for the hard work and dedication that goes into producing the farm produce. A Kai-Kai Farm dinner is not just a meal, but an experience that celebrates the connection between people, food, and the land.