Chef Brendan Long from Almond Palm Beach, Demonstration Dinner 04/17/2023

Photography and Blog by Merina Ingram

It was windy and overcast, the sky was cooking up a storm in anticipation of the dinner that was just a few hours out. After the scattered showers passed, the sky opened up just in time for guests to walk through a sunny path leading them to the dining area where they would be greeted by warm smiles from friends and staff. As gusts of wind swept through our windchimes, they made tranquil sounds that set the mood for the rest of the evening.

As a young boy in Cincinatti, Ohio, Chef Brendan Long began his career in the culinary arts, working his way up from dishwashing to being mentored by a renowned chef who took a chance on him. He helped this chef open a restaurant and became sue chef shortly after. He resigned from this post to become Chef de Cuisine at Almond, a brand-new, well-liked eatery in the heart of Palm Beach. His favorite aspect of cooking is coming up with new recipes, and he gravitates toward equatorial cuisine that emphasizes bold, vibrant flavors, pickled and fermented ingredients. Brendan believes that sourcing local products from a variety of vendors is essential to creating fresh, and flavorful dishes that unite the community. He compares Almonds' ambiance to that of a relaxed French bistro. Almond's menu is inspired by flavors around the world, nothing is off limits.

Even though this was Chef Brendan's first time showing culinary skills at the farm and his first time meeting Owners Diane Cordea and Carl Frost, you could feel the relaxed energy flowing from him. Throughout the courses, he spoke highly of Kai-Kais vegetables, outlining how to prepare each one quickly and the flavors they may add to various recipes. Hands were raised throughout the audience in an effort to ask chef Brendan a question. In amazement of the flavor combinations and plating of each dish, people took notes and exchanged comments. Even after the meal had ended, attendees continued to approach Chef Brendan to offer compliments and ask any remaining questions. The energy flowed uninterrupted, and guest left with smiles and full bellies, excited for their next evening on the farm.

Menu

Canapes

Mini duck empanadas with Gratitude Garden mushroom duxelles tartlets.

1st Course

Kai-Kai lettuce mix, avodcado, Kai-Kai wax beans, 8-minute egg layered with a green siracha goddess dressing.

Second Course

Cape Canaveral shrim, North Florida rice middlings, mixed in with Kai-Kai arugula, and topped with Kai-Kai kol rabi chow chow.

Thirs Course

HM Florida brisket, Kai-Kai eggplant, and yakitori glazed carrots.

Dessert

Dragon fruit, star fruit, and mango paired with a coconut cream, graanola, and honey.