Executive Chef Jimmy Everett from Driftwood Boynton Beach, Farm to Table Dinner and Wine Tasting 02/19/2023

Photography and Blog by Jill Brammer

A cloudless blue sky greeted guests as they gathered before dinner to glean farming tips and information about the farm’s evolution from owner Diane Cordeau. As the sun set behind the tall rows of Eucalyptus, guests wrapped up their farming questions and samplings of freshly picked tomatoes. Sunday Funday Sparkling Rosé and a Valkenburg Sparkling Dry Riesling was served as guests made their way to their seats. Dinner was prepared by Executive Chef Jimmy Everett and his team from Driftwood Boynton Beach. Driftwood, established in 2017, is a neighborhood restaurant featuring fresh, locally sourced food and handcrafted cocktails in a fun, welcoming atmosphere. Jimmy and Kai-Kai’s relationship has matured into one of deep respect. His love for Kai-Kai’s vegetables sounds as if he’s describing the wonderful attributes of a favorite family member.

Guests mingled with owners Diane and Carl as hors de ‘oeuvres were passed, and wine poured. Kai-Kai eggplant baba ghanoush, kohlrabi crudités, pickled relish, and crispy capers were the first bites of the evening. Crispy Kai-Kai Kale Chips with pecorino Ramano, were also passed around, a favorite of most guests. Wines were carefully chosen by Gourmet Galaxy to complement the menu. Franny Larue was kept busy all night pouring wines, ensuring each guest’s glass was never empty. In the background, live music performance by Phil AxelBand’s jazz quintet mixed in nicely with the buzz of friends enjoying the evening. 

Dinner was designed and prepared by Chef Jimmy Everett to showcase some of the many vegetables grown at Kai-Kai. Tonight’s menu included eggplant, kale, carrots (and the tops!), tomatoes, collard greens and black-eyed peas.  

 The evening continued with a delicious menu of: 

 First course: Roasted Kai-Kai carrots, caramelized yogurt, almonds and carrot top chermoula 

 Second course: Ricotta dumplings, Kai-Kai tomatoes, happy rich broccolini, roasted garlic and Parmesan Reggiano. A hearty, one-pot dish of many flavors. 

 Third course: a smoked heritage pork jowl, Kai-Kai collard green Kimchi, Kai-Kai black eyed pea purée, and radishes. 

Bubbles:

Sunday Funday Sparkling Rosé, a Prosecco with a hint of Pino Noir and notes of strawberry and a Valkenburg Sparkling Dry Riesling, crisp and dry, with peach and citrus zest notes.

Wine Notes:

Chronic Cellars “Sofa King Bueno” Red Blend- a Southern Rhône-style blend, with Grenache, Syrah and Mourvèdre. Medium bodied and smooth like a Chateauneuf du Pape.  

 True Myth Chardonnay- a cool climate rich and creamy Chardonnay bursting with tropical fruit and crème Brulé notes and finished with a hint of vanilla and toasted oak. 

 Chronic Cellars “Dead Nuts” Zinfandel blend with notes of raspberry and spices.  

 And last, Madonna Auslese- a sweet white cuvée from Germany, with spiced pear, peach and apple notes. 

Desert: a specially wrapped Dulce de leche ice cream sandwich. 

Flowers for the tables were picked on the farm and arranged by owner, Diane, and added a special touch of warmth and elegance to each table. 

 More farm to table dinners and demonstration dinners are upon us this season. Expand your culinary skills, whilst enjoying a magical evening on the farm. Purchase your tickets soon to save a seat at one of these fun events!