Executive Chef Zach Bell from Lost Tree Club, Demonstration Dinner 03/13/2023

Photography and Blog by Merina Ingram

Executive Chef Zach Bell joined us on the farm for a fun and instructive demonstration dinner. Zach and Kai-Kai owner Diane have an established friendship and business collaboration. As Diane is of French-Canadian descent and Zach has had French culinary training, he frequently uses the veggies that Diane grows in his French-inspired recipes. Zach's love of cooking began as a child while helping prepare meals with his grandparents. As a teenager, he worked his way up from dishwasher to chef turning his hobby into a source of income. He was originally studying to be a physical therapist, but found himself missing something, cooking. He left school to pursue his dream of being a top chef. His role as head executive chef at the Lost Tree Club, where he works alongside his kids, who also aspire to be cooks, is by far his favorite job.

A purple and pink sky appeared as the sun dipped below the horizon, and as time passed, its vibrancy intensified. Many of the guests that attended Zach's dinner included Lost Tree Club members and good friends of his. Throughout the demonstration, laughs and stories were exchanged, and numerous inquiries about the ingredients and techniques used to make such delectable dishes.  Zach made sure to thoroughly explain his responses to all questions. Many guests confirmed with the comment made by one guest that the salmon was the best they had ever tasted.

Menu of the evening:

1st Course- Kai-Kai kale, raw and grilled, chopped and mixed with shaved Kol rabi, white turnips, and carrots, marinated in celery seed aioli and pickled mustard seeds, topped with porcelet ‘croutons’

2nd Course- Fernando Pensato EVOO: Homemade gemelli pasta fagioli with Kai-Kai roma and yellow beans, braised in shallots and garlic, layered with Kai-Kai fennel & tomatoes

3rd Course- Cured salmon smoked on the eucalyptus wood fried grill and placed on cedar in preparation for the oven. Salmon placed on top of fire grilled baby Bok choy, white kimchee snow peas & watermelon radish salad, layered with caramelized white turnip puree.

Dessert- Grapefruit, hazelnut sable candied Kai-Kai Fennel