Posts Tagged ‘farm dinner’

Paradise Farms OrganicThe farm to table tradition continues! Dinner in Paradise at Paradise Farms Organic features the finest chefs in Miami preparing a delicious five course meal made with local organic products and paired with fine wines. The magic and charm of the lush edible landscape coupled with the finest chefs in Miami creates a uniquely intimate dining experience under the stars.

November 17, 2013

Tongue & Cheek: Jamie DeRosa
HaVen: Todd Erickson
Market 17: Lauren DeShields

December 8, 2013

Ocean Reef: Philippe Reynaud
Taster’s Grill: George Patti
Cheeca Lodge: Richard Smith
Pierre’s: Jouvens Jean, Joe Wiktorek

January 12, 2014

Area 31 at Epic: Wolfgang Birk
Bar Lorenzo at The Redbury: Tony Mantuano, James Versfelt
The Forge: Dewey LoSasso

January 26, 2014

The Federal: Cesar Zapata
Buccan / Imoto: Clay Conley
Kris Wessel

February 8, 2014
Valentine’s Day (Saturday)

Johnson & Wales

March 15, 2014
Edible Flower Festival (Saturday)

Richard Sandoval Restaurants: Chef Jose Luis Flores
Intercontinental: Alex Feher
Toro Toro: Eric Do

March 23, 2014
Palm Sunday

Essensia at The Palms Hotel & Spa: Julie Frans
Eating House: Giorgio Rapicavoli
Azul at Mandarin Oriental: Chef TBA

April 6, 2014

Sugarcane / Bocce Bar: Timon Baloo
Oak Tavern: David Bracha
EDGE Steak and Bar at Four Seasons Hotel: Aaron Brooks

April 13, 2014

Meat Market: Sean Brasel
Lido Restaurant at The Standard: Mark Zeitouni
Pubbelly: Jose Mendin

April  27, 2014

Cecconi’s: Sergio Sigala
Salumeria 104: Angelo Masarin
Bread & Butter: Alberto Cabrera

Each year, Paradise Farms Organic donates proceeds to a local charity or organization philosophically in line with their vision of sustainable, healing, and healthy organic food. This year “Learning in Paradise,” the farm’s outreach program to host children’s educational field trips to the farm, is sponsored.

5:00 pm for cocktail reception
5:30 pm farm tour
6:00 pm dinner
(In March, times move back one hour.)

Each dinner is $165.50 per person + tax and processing. Gift certificates are available.

*Reservations are required.* RESERVATIONS MUST BE MADE BY FRIDAY AT NOON SO THAT THE FARM STAFF MAY HARVEST ACCORDINGLY. For more information and to make reservations, please visit the farm’s web site.

Paradise Farms would like to thank the event’s generous, long-term sponsors including Whole Foods, Schnebly Redland’s Winery, Lucini Italia, Brustman Carrino Public Relations,  Strategic Importers and Hani’s Mediterranean Organics as well as DIP co-founder Michael Schwartz.

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Friday January 6, 2012
TIME: 3:00 p.m.
HOST FARMER: Hani Khouri, Hani’s Mediterranean Organics
GUEST CHEF: Alejandro Pinero, Sustain
PRICE: $190.00 SOLD OUT! Seats still available as of Dec 28.

Outstanding in the Field is hosting a farm dinner at Hani’s goat farm next week. The event is only one of two Florida stops on their North American Tour of dinners. (The next stop is at Lake Meadow Naturals farm in Ocoee outside of Orlando.) The organization’s mission is “to re-connect diners to the land and the origins of their food, and to honor the local farmers and food artisans who cultivate it.” Since 1999, the group has hosted diners all over the world, in all kinds of exotic settings. This coming week, guests will be dining near gentle Nubian goats safely contained in their pen.

Enough tables and chairs to accommodate 100 guests will be set up in the front yard, in a grove of oak trees with a view of the goat pen. Guests will be able to interact with the goats, and feed them roasted peanuts. (Goats are browsers, not grazers, and eat all kinds of things. Peanuts are one of their favorites.) “My farm is unique,” Hani said. “Where else will you find goats? And I’m the only cheesemaker, too.”

Hani will provide a variety of cheeses, and help source other local ingredients. Chef Alex from Sustain restaurant in Midtown Miami is creating the menu using fresh and local ingredients. “Sustain has been buying cheese from me for a long time,” Hani said. “I delivered extra cheese for them, 18 pounds of different kinds, mostly hallumi, on an emergency basis during Art Basel.” Chef Alex is also the one coordinating the event with Outstanding in the Field.

Outstanding in the Field is committed to honoring local farmers and food artisans. “Wherever the location, the consistent theme of each dinner is to honor the people whose good work brings nourishment to the table.” Several organic farmers — Margie Pikarsky at Bee Heaven Farm, Gabriele Marewski at Paradise Farms, and Robert Barnum at Possum Trot Tropical Fruit Nursery — have been hosting popular farm dinners and similar events (whether elegant affairs or humble events) for a number of years. Hopefully through this event, the local growers and Redland historic farming district will get a much-needed boost in agritourism.

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