This year’s opening dinner introduces Philippe Reynaud and Jason Stocks from Ocean Reef Club in Key Largo, Fla. A native of Cannes, France, Reynaud oversees 12 restaurants, as well as catering and culinary events, at the world-class, all-inclusive residential community. A big proponent of local and natural ingredients, he believes customers want to know where their food comes from more than ever these days.
Perennial and popular favorites Frederic Delaire and Jason Prevatt from Loews Miami Beach hotel return with yet more creative approaches to local ingredients, keeping diners coming back year after year.
Together these teams will be producing a tantalizing five-course menu that features produce harvested fresh from Paradise Farms, as well as seafood and grains provided by sponsor Whole Foods. Sommelier Shari Gherman offers a select array of red and white wine pairings for each dish.
Guests arrive at 5 pm to enjoy a cocktail reception in the cotton candy tree grove before taking a farm tour that ends in an open-air gazebo strewn with linen clad tables and edible centerpieces.
Dinner is served at 6 pm, at communal tables of 10, so strangers are often making plans by the end of the night and the party continues with a bonfire and stargazing.
Tickets are $165 per person plus tax and processing fees. Reservations are required. All reservations must be made by Friday noon, so that the farm crew can harvest accordingly. For more information and to make reservations, please visit Paradise Farms Organic web site.
Proceeds from this dinner benefit Miami’s Project HEAT’s Healthy Eating for Active Teens.