Café Boulud Chef Rick Mace Partners With Kai-Kai For A Fall Feast On The Farm

by Ileana Llorens Nov 02, 2016 03:29 PM

Café Boulud Chef Rick Mace Partners With Kai-Kai For A Fall Feast On The Farm

It doesn’t get more farm-to-table than this.

On Saturday, Nov. 5, Kai-Kai Farm in Indiantown will host a decadent al fresco fall feast right on its property. 

Rick Mace, executive chef at Cafe Boulud Palm Beach, will prepare a five-course wine-pairing dinner featuring stuffed pumpkin, grilled mahi, wood-roasted farm chicken, and more. Guests are also invited to bring their own beer or wine to sip throughout the evening.

The afternoon will start at 3:30 p.m. with a tour of the farm, followed by dinner for 80 to 100 people under the pavilion at 5 p.m. 

For Mace—who has been working with Kai-Kai since signing on with Cafe Boulud in 2013—coming up with the rustic spread was all about getting back to basics. 

“The farm setting allowed us to write a menu that lends itself to outdoor cooking and simple foods,” he said, noting the restaurant particularly enjoys Kai-Kai’s happy rich broccoli, black-eyed peas and okra.

The main courses will highlight several of 50-plus vegetables Kai-Kai owners Diane Cordeau and Carl Frost grow.

Expect farm greens and burrata; roasted potatoes paired with mustard vinaigrette; chanterelles with Gruyere cheese and bacon; and sweet and sour eggplant with mint and yogurt. End the night on a sweet note with an apple and Kabocha squash tatin topped with spiced whipped cream.

Mace, who himself grew up on a 100-acre farm in Ohio, is familiar with the workings of the property, even co-hosting a farm tour earlier this spring.

So, what makes Kai-Kai stand apart? 

“They have two huge parcels of farm field that are interplanted with many things. This creates a diversity more close to natural conditions [which] is ideal for the vegetables to thrive," Mace explained. "They use eucalyptus trees to create natural wind breaks to temper the winds that sweep the fields and also maintain an active compost system with aeration and solar heat to feed the plants compost tea." 

Tickets are $100 per person. For more information on the dinner, visit Kai-Kai's website here, or call 772.597.1717 to secure your spot.

(Image via Facebook/Kai-Kai Farm)


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