News from Kai-Kai Farm

Events coming up below. Ticket and menus can be found on

March 1st, 2020 Dinner by Chefs Clay Conley and Zack Bell from Buccan
March 16th, 2020 Cooking class by Chefs Sarah Sipe and Lindsay Autry from The Regional
March 20th, 2020 Dinner by Chef Frank Eucalitto from Café Chardonnay
March 29th, 2020 Brazilian Dinner by Chef Rasheed Shihada from Olive Oil of the World
April 4th, 2020 Dinner by Chef Tim Lipman from Coolinary Café

Vegetables growing at the moment: snow peas, carrots, beets, leafy greens, kale, arugula, sorrel, pac choi, yellow beans, bok choy, happy rich broccoli, spigariello liscia leaf, collard, eggplant, fennel, lettuce mix, mizuna, French breakfast radish, spring onion, swiss chard, tatsoi, tomatoes, turnips

New on the farm:

Large seasoned Argentine grill made for our farm-to-table events. It has been requested and used by some of the top chefs of West Palm Beach. It features a 26 by 54-inch plancha or flattop cook surface. A 12 by 26 brasero or coal maker. The coal bed is lined with high quality fire brick. The body is made of heavy gauge steel and protected with high temperature paint. The cook surface has a 2-inch border and a large removable grease trap. In Argentine style, the cook top is adjustable to better control temperature and allow the grill master to easily tend the fire. It has 6-inch casters so it can easily go where you want it to. This grill can be modified upon request or a custom size grill can be made to order by our blacksmith Eric Lee. Placed outside for guests to see the chef cooking and it makes a great “show”.

We will now start to feature our own hand made wooden tables at weddings and farm-to-table dinners made by carpenter Max Suess. Tables have a rustic and elegant look with two steel plates that run along each side.
In the design stage for a new kitchen and hospitality venue.