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Tickets Available For Paradise Farms 2015 Dinner in Paradise Series

Join the organic farm in celebrating its 10th season!

Stumped for the perfect present this holiday season? Even the most finicky of foodies will be ecstatic to receive a seat at the table during Dinner in Paradise’s 2015 series with a nearly all-new lineup of culinary talent. Tickets go on sale just in time for last-minute gifts at paradisefarms.net or by calling 305.248.4181.

Paradise Farms, an organic boutique operation founded by Gabriele Marewski in 1999 in Homestead, Fla., focuses on Miami’s emerging chef scene as the theme for its 10th annual year of hosting multicourse, farm-to-table repasts in an open-air gazebo surrounded by lush tropical landscaping. Following a reception, guests are treated to a farm tour before sitting down to dinner with wine pairings selected by wine director, Shari Gherman.

January 2015

To kick off the season on January 11, The Federal’s Cesar Zapata, Haven’s Todd Erickson and Eating House’s Giorgio Rapicavoli team up for a mouthwatering evening that showcases their progressive take on cuisine that’s reshaping the city’s palate. Zapata stars in “Best New Restaurant,” a cable television show contest hosted and judged by kitchen veteran Tom Colicchio that premieres on Bravo on January 21. Rapicavoli is a frequent winner on Food Network’s “Chopped,” while Todd Erickson took home the top prize for Miami New Times’ Iron Fork Competition in 2014.

The January 25 dinner partners Gabriel Orta and Elad Zvi of Broken Shaker and their newly opened 27 Restaurant & Bar; Kris Wessel of Oolite, who hosted Anthony Bourdain for the TV host’s upcoming travel show about Miami, and Diego Oka of La Mar, a Peruvian import by one of the world’s most acclaimed chefs and restaurateurs Gaston Acurio.

February 2015

Adrianne Calvo, the Cuban proprietor of Chef Adrianne’s who appears regularly on television and just released her third cookbook, William Crandall, the Midwestern chef de cuisine for Azul at Mandarin Oriental Miami, a long-time participant in Dinner in Paradise that always draws crowds, and Andrew Gilbert, The Seven Dials’ British chef owner who puts a modern, organic twist on classic English fare, show off their techniques on February 1.

March 2015

Marewski, who has been a vegetarian since her teens, is especially proud to feature a plant-based dinner on March 1. It brings together Keith Kalmanowicz of Love & Vegetables, who has a large local following through his dishes that elevate the category to a gourmet level; Billy Devlin, the chef de cuisine for Basil Park, which has received rave reviews by food critics for its delicious, healthy menus, and chef Enrique Ruiz of Temple Kitchen, a vegan restaurant and juice bar that was a hit during the inaugural Seed Food & Wine Festival in Miami in October.

Flower fans will be excited to attend the farm’s annual Edible Flower Festival on March 14. Richard Sandoval Restaurants’ appropriately named executive chef Jose Luis Flores makes a special visit to Miami again to cook with the hospitality group’s Toro Toro executive chef Eric Do. Their dishes incorporate the farm’s more than 50 types of edible flowers such as calendula, borage and nasturtium. Please note that this dinner occurs on Saturday, rather than the usual Sunday event.

Falling on Palm Sunday, March 29’s meal pairs Aaron Brooks, the Australian executive chef behind Four Seasons Miami’s modern surf and turf concept Edge Steak & Bar; Mike Pirolo, who garnered a rare, four-star review from The Miami Herald while at Scarpetta before opening his locals’ mainstay Macchialina Taverna Rustica, and Gabriela Machado, the highly artistic founder of Copperbox Culinary Atelier restaurant and owner of Contrabando Catering Company.

April 2015

April is shaping up to be a terrific time to visit the farm, too, with three incredible dinners. On the 12, Sean Brasel of Meat Market, which expanded to Palm Beach earlier this year, and Timon Balloo of the always packed Sugarcane and Bocce Bar return to cook with newcomer Dena Marino of MC Kitchen, who honed her craft in kitchens from Napa to Aspen, and has challenged Masaharu Morimoto on “Iron Chef America.” The 19th combines Danny Grant, a Best New Chef for Food & Wine who joined 50 Eggs (Yardbird, Khong River House, Swine) after wowing diners with his fine dining concept 1826 Restaurant & Lounge; Jacob Anaya, executive chef for popular casual eatery and craft beer and wine bar OTC, and Najat Kaanache, a Spaniard who worked at El Bulli, Alinea and Per Se before launching her Piripi Miami in Coral Gables any day now. Finishing out the season on the 26th, Jodrick Ujaque of Homestead-based Chefs on the Run doesn’t have to venture far to join Richard Torres of Bread + Butter, an updated approach to Cuban comfort food that expanded with Little Bread Cuban Sandwich Co. in Little Havana, and Nicolas Cabrera of Coya Restaurant & Bar, a British import featuring Peruvian cuisine from the owner of Zuma.

Community Support

“Paradise Farms is offering our community a wonderful opportunity this holiday season to support women and families in need, and they are helping Lotus House build community support and raise public awareness, as dinner guests come together to enjoy a meal in their beautiful gardens,” said Constance Collins, Lotus House Director. “This incredible support will help fund life-saving shelter, sanctuary and holistic supports at the Lotus House so that the special women, youth and children we serve can heal, reclaim their lives, and bloom into who they are truly meant to be.”

Sponsors

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

Reservations and Gift Certificates

Please go to our website www.paradisefarms.net to make reservations.

For gift certificates, please call Paradise Farms office: 305-248-4181.

We look forward to seeing you!

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Dinner in Paradise, January 26, 2014. Photo by Kelly Samardak, Shortstackphoto.com

Dinner in Paradise, January 26, 2014. Photo by Kelly Samardak, Shortstackphoto.com

Announcing the 2015 Dinner in Paradise season line up! The New Generation of Chefs in Miami!

This season’s line up was inspired by Gabe Orta (Broken Shaker) who posted on Facebook: “Happy to see so many friends and colleagues opening great restaurants and bars all over town. Exciting to see a new generation of Miami hospitality finally here #letsdothis.”

It is very exciting for Dinner in Paradise to be a venue to give this new generation of chefs greater exposure. Who are these chefs and what are they up to? Let’s find out where their creative expression takes you! You will want to experience the entire season. It’s not just dinner, it’s an experience!

January 11th
* Cesar Zapata: The Federal
* Todd Erickson: Haven South Beach
* Giorgio Rapicavoli: Eating House Miami

January 25th
* Gabriel Orta & Elad Zvi: 27 Restaurant & Bar
* Kris Wessel: Oolite Restaurant & Bar
* Diego Oka: La Mar at Mandarin Oriental

February 1st
* Adrianne Calvo: Chef Adrianne’s
* William Crandall: Azul/Mandarin
* Andrew Gilbert: The Seven Dials

March 1st  Plant Based
* Keith Kalmanowicz: Love & Vegetables
* Enrique Ruiz: Temple Kitchen
* Billy Devlin: Basil Park

March 14th  Edible Flower Festival (Saturday)
* Eric Do & Chef Jose Luis Flores: Toro Toro
* Todd Phillips: mixologist

March 29th
* Aaron Brooks: Edge Steak & Bar
* Mike Pirolo: Macchialina Taverna Rustica
* Gabriela Machado: Contrabando

April 12th
* Sean Brasel: Meat Market
* Timon Balloo: Bocce Bar/Sugarcane
* Dena Marino: MC Kitchen

April 19th
* Najat Kaanache: Piripi Miami
* Danny Grant: 1826 Restaurant & Lounge
* Jacob Anaya: OTC

April 26th.
* Jodrick Ujaque: Chefs on the Run
* Richard Torres: Bread & Butter
* Nicolas Cabrera: Coya Restaurant & Bar

Please arrive at 5 p.m. for a cocktail reception,  followed by a farm tour, dinner and bonfire. (Arrival time changes to 6pm on March 14th).

For reservations, visit paradisefarms.net. Each dinner is $165.50 per person + tax. Reservations are required. Buy a table of 10 and get one seat free. Buy a season of 9 and get one free. GIFT CERTIFICATES ARE AVAILABLE.

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

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Brooklyn Brewery MASH

Join Brooklyn Brewery’s MASH Tour for A Celebration of South Florida Ingredients: Artisans, Growers, Chefs, and Musicians on Sunday, October 26th at 3:00 pm, held at Paradise Farms.

Meet the Makers
Share a Brooklyn Brewery beer and local delicacies with featured artisans from Kombulicious and Bee Heaven Farm.

Farm and Brewery Tour
Get to know your Paradise Farms farmer and learn how your food is grown on a private tour with Gabriele Marewski.

Feast
Savor a family style meal created by Chefs Cesar Zapata from The Federal and Andrew Gerson from Brooklyn Brewery.

Family friendly. Smoke free.

Tickets:
$55 for adults, and kids under 10 are free. Please leave pets at home.
Available here: http://www.ticketfly.com/purchase/event/698015

Dinner on the Farm creates unique local food experiences designed to celebrate farms, chefs, breweries, and food entrepreneurs dedicated to good, sustainable food. Through our roaming culinary events, we work to connect people back to the land and to the farmers and artisans who are making our communities a better place to live. We host year-round events dedicated to good food.

To get an idea of what the farm dinner is like, watch this video of a farm dinner held at a scenic, family owned pig farm. (However, since Paradise Farms is meat free, no animals will be harmed at the Redland dinner!)

Location:

Paradise Farms Organic
19801 SW 320th St.
Redland FL 33031

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paradise-signThe first Dinner in Paradise event on Sunday, December 9th, will be a special treat as the chefs have gone all out to present a menu almost entirely from the farm.

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.

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It’s that time again to make your reservations for this season’s Dinner in Paradise. The series of gourmet dinners at Paradise Farms sells out fairly quickly, and for good reason. Each event features the finest chefs in Miami preparing a delicious five course meal made with local organic products (most grown at Paradise Farms) and paired with fine wines. The magic and charm of the lush edible landscape creates a uniquely intimate dining experience under the stars.

“Each year, we donate proceeds to a local charity or organization philosophically in line with our vision of sustainable, healing, and healthy organic food,” said owner/farmer Gabriele Marewski. “This year we are sponsoring Urban Greenworks, and Slow Food Miami.”

Arrive at 5:00 pm for a cocktail reception and farm tour, followed by dinner at 6:00 pm. After March 10th, the cocktail reception starts at 6:00pm and dinner at 7:00 pm. Dress is upscale casual.

Each dinner is $165.00 per person + tax and processing.

Reservations are required, and can be made and paid for online. The cutoff is noon on the Friday before the dinner, as the farm crew harvests accordingly. Please inform the farm of any allergies at least 48 hours prior to the event so that the chefs can accommodate you.

Paradise Farms Organic is only open to the public during these special events.

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New 2012-2013 dates:
October 28, 2012 (canceled due to weather). November 25, 2012. January 20, 2013. March 17, 2013. March 31, 2013. May 12, 2013.  

11:00 am – check in
11:30 am – light refreshments and farm tour
12:00 noon – lunch

A delicious and memorable experience, Brunch in Paradise is more that a meal. Spend a beautiful day in Paradise exploring the natural wonder of a lush, tropical farm where Paradise Farms’s owner, Gabriele Marewski takes you on an adventurous farm tour.

Brunch in Paradise’s incredible Chef Kira Volz of Broadwings Catering, produces another phenomenal farm to table menu: mango puree and passion fruit mimosas, homemade yogurt parfait with pecan muesli and tropical mamay; farm fresh egg frittata with malabar spinach and goat cheese; stone ground white corn grit cakes; oyster mushroom and heirloom tomato salad; brassica blend green salad with citrus vinaigrette; followed by scrumptious pumpkin pecan cake with farm honey and hand whipped cream. She has sourced locally from Hani’s Mediterranean Organics, Teena’s Pride, Health and Happiness and Schnebly Redland’s Winery.

Make reservations and payments on the farm’s web site. Price: $53 adults, $15 for ages 3-12. Please inform the staff of any allergies at least 48 hours prior to the event so the chef can accommodate you. For more information email info@paradisefarms.net or call 305.248.4181

Paradise Farms Organic is only open to the public during these special events.

Location:
Paradise Farms Organic
19801 SW 320 St. Redland FL

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(Part 2 of 2)

Two Sundays ago, the second day of GrowFest!, I took a break from selling seedlings at the Bee Heaven Farm tent to stroll around and visit some of the vendors. It wasn’t all plants at GrowFest!. There was plenty to try and buy, much like a farmers market.

Melissa’s new book is available for pre-sale.

The first tent I saw when I entered the park belonged to Urban Oasis Project, one of the event sponsors. Had a chance to chat with Melissa Contreras, founder of the local non-profit. She is extremely knowledgeable about growing food, and spent the last year writing her new book, Organic Gardening in South Florida, and Marty Mesh wrote the foreword. It will be published by the University of Florida Press in February 2013, and is available for pre-order for the reduced price of $25 at the Urban Oasis web site.

Organic farmer Gabriele Marewski (left) at the Paradise Farms tent with some of her flax crackers and organic herbal teas.

Since I have limited space for growing plants on my Balcony Farm and didn’t want to get too many, I was more interested tasting local food and drink. And there was plenty of it on hand, almost all made using locally sourced ingredients. Paradise Farms Organic had an assortment of flax seed crackers called “jump food,” (a play on “junk food”) but their dried oyster mushroom snacks were very popular and sold out before I could nibble on a crumb. Farmer Gabriele Marewski also offered a line of herbal teas made from dried herbs and flowers grown on her certified organic farm.

Grower Sal Santelli with samples of his candy-sweet organic mamey. Bet you can’t eat just one bite!

Got to savor the sweetest mamey grown by Sal Santelli of Health and Happiness Farm. Hope he didn’t notice that I sampled more than one piece from the tray he had set out. Sal was quick to point out that he’s the only commercial grower of certified organic mamey in South Florida. He also had avocados, sunflower sprouts, pea shoots and arugula for sale. (Bee Heaven Farm CSA members have gotten his sprouts in their shares the past season.)

Salt farmer Midge Jolly with samples of salts, spices and sponges.

Nearby was the Florida Keys Sea Salt tent, where salt farmers Midge and Tom offered tastes of different kinds of salt harvested from seawater gathered from a flowing channel between the Atlantic Ocean and the Gulf of Mexico. Midge told me that they’re the only artisan sea salt farmer south of Charleston. Each package of salt is labeled with the date and celestial event/holiday when it was harvested. Midge explained that the season and weather have a great deal of influence on how the seawater evaporates, and what kinds of flavor nuances and texture the salt develops. She also brought buttonwood smoked salt (my favorite), gomasio, and seaweed-flax crackers. Brought home a packet of her newest product, an incredibly aromatic spice blend called Kopan Masala that is sure to liven up anything I’ll cook. You can find their salts at various shops in the Keys, several farmers markets, or order online. (Florida Keys Sea Salt is also available as a Bee Heaven Farm CSA share add-on.)

Miguel Bode has a wide assortment of local and Florida honey.

Two beekeepers, Miguel Bode and Rigo De La Portilla aka the Tattooed Beekeeper, were selling their honey. Miguel Bode keeps hives at Bee Heaven Farm and Paradise Farms, among other local spots. His wildflower honey (which I have been buying for years) is available to Bee Heaven Farm CSA members either as part of their share or as an add-on.

Rigo De La Portilla, The Tattooed Beekeeper, and his wife Eliza with honey, lip balm and other handcrafted bee products.

Rigo gave several demos on backyard beekeeping on both days, and brought sample hives. Over at his tent, along with different size bottles of wildflower honey, I found candles and balms and other beeswax products which his wife Eliza makes. I smoothed on a rich, honey-scented lip balm with propolis that immediately soothed my lips, and sniffed the delicate scent of honey and goat’s milk soap. Eliza aka The Tattoooed Beekeeper’s Wife has a wide assortment of bee products that can be ordered online at her Etsy shop.

In the Battle of the Sliders, the reigning champs: grass-fed beef sliders prepared by Chef Adri Garcia.

Several people were selling juices and water, but the best drink of all was a lightly sweetened, aromatic allspice tea at the Urban Oasis Project tent. The refreshing tea with the spicy, addictive flavor was brewed from leaves of a plant grown by Melissa. “I grew the allspice myself from a seedling purchased from the UM Gifford Arboretum about eight to10 years ago,” she said. “The tea is a popular item at our potlucks. I have also made it into a homemade soda — tropical root beer!”

In the Battle of the Sliders, the contender: grilled crab cake prepared by Jason Mira of Native Conch.

My eating and drinking tour concluded at the “food court” of several prepared food vendors and picnic tables. Over at the lime green and pink Native Conch trailer, Jason, George Mira’s son, made me a grilled crab cake made from lump crab meat mixed with panko crumbs. It was tasty but I still love their conch salad. The line for falafel wraps and jackfruit curry (which sold out quickly) at Hani Khouri’s tent was a mile long, but I was too hungry and impatient to wait.

Took my growling stomach to Chef Adri Garcia’s tent to get some Florida raised grass-fed beef sliders seasoned just so. They were topped with sauteed onion and peppers, and served with a local mixed greens salad from Paradise Farms, dressed with a balsamic vinaigrette. Not bad for festival food! For dessert there was Roc Kat Ice Cream, a recent addition to the local food scene. I had hoped for a scoop of pineapple brown sugar ice cream, but it had sold out. Roc Kat sells handcrafted ice cream all around town, so look at their site to track them down.

Farmer Margie with the last serving of jackfruit curry. But I got a taste and it was good…

What’s a festival without music? Around the corner from the food court the music tent was set up. On Saturday, kids from the Robert Morgan Education Center String Chamber Ensemble played. The talented teens were really quite good! On Sunday, local singer-songwriter Grant Livingston sang his original playful and witty songs about life in Florida, including my favorites “Homestead” and “Armadillo.” Oh-ee-oh-ee-oh!

Robert Morgan Education Center String Chamber Ensemble

Singer-songwriter Grant Livingston

(Additional vendors and exhibitors not listed earlier in the vendors post, or mentioned above, were Edible South Florida and Tropical Fruit & Vegetable Society.)

Cuckita “Cookie” Bellande and her husband. Their Rochelois Jams are made from locally grown tropical fruit, and the flavors are worthy of a happy dance. Try monstera, jakfruit, and calamondin.

If you missed GrowFest! this year, it will be back at the Fruit and Spice Park again next year. “Yes, we’ll do it again,” Margie said. “This will be the ‘go to’ place to gather what you need to grow and garden. Next year, we can plan on even more types of seedlings (or seeds) and plants, fertilizer, garden tools, pots, etc.” If you missed out on getting tomato and vegetable seedlings from Bee Heaven Farm, “we’ll have some starts when we return to Pinecrest in December,” Margie added.

To see more pictures, check out the GrowFest 2012 album on my Facebook page, and the Bee Heaven Farm’s Facebook page.

At the Bee Heaven Farm tent.

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