Executive Chef Tim Lipman from Coolinary & The Parched Pig, Farm to Table Dinner and Wine Tasting 02/05/2023
Merina’s blog
Photography and Blog by Merina Ingram
The night was cool with a light breeze, perfect for an evening at the farm. Executive Chef Tim Lipman from Coolinary and The Parched Pig | #thecoolpig (Palm Beach Gardens) and his talented team of chefs, Jimmy Zuccarelli and pastry chef Rebecca Traverse joined us for a memorable evening. Tim Lipman is a very close friend of owners Diane Cordeau and Carl Frost. Tim and his team have curated many beautiful nights of delicious food and excellent energy over the years, and we were thrilled to have them at the farm this season. The menu featured four decadent dishes crafted to incorporate Kai-Kai's vegetables and edible flowers. Each dish was fresh, vibrant in color, and flavorful, most guests were requesting seconds; they couldn't get enough of the food and wine.
As guested entered the dining hall they were greeted with two bubbles, a Lambrusco Rosso and Argyle Blanc De Noirs, guests were smiling cheek to cheek. We had the pleasure of serving wines from Franny Larue and her team at Gourmet Galaxy, who were joined by wine expert Ken Widger from Distinguished Vineyards. Ken presented each wine with passion, engaging guests with stories of the history and flavors. Local celebrity Carla Holbrook was a backup singer for Santana, her talent on the mic and acoustic guitar, set an elegant vibe that kept the evening flowing at the perfect pace.
Wine notes:
Markham Merlot from Napa, California 2019 - Robust dark plum and dried cherry flavors show hints of fig in this big, juicy style.
Markham Cabernet Sauvignon Napa California 2019- Blackcurrant, clove, tobacco with toffee and walnut, too. Rich and chocolatey.
Markham The Altruist Red Blend Napa Valley 2018- Juicy raspberry, dark cherry, and dark currant flavors with chocolate mousse accents.
Description of each course here:
First course: Our happy rich broccoli was charred over eucalyptus wood and prepared with, pickled golden raisins, toasted breadcrumbs, and topped with a creamy Calabrian aioli and parmesan rigano cheese. The creamy sauce contrasted well with the tender crisp broccoli, bringing the flavors together.
Second Course: Roasted tiger shrimp paired with our shungiku and pickled watermelon radishes, layered over our multicolored heirloom carrots and sweet pepper emulsion.
Third Course: Butternut squash congee base, beef short rib, our pickled kale, chile crunch and a hint of kefir lime kombu.
Dessert: Coconut cream layered with a baked pear, preserved cherry, and our nasturtium edible flowers.
Seats are open and selling fast for Tim Lipman's demonstration dinner on March 27th, 2023, at the farm. Join us for an evening of cooking techniques and recipes that will encourage you to step out of your comfort zone and expand your culinary knowledge. The menu will be posted soon.