On Saturday, January 14 we celebrated at Kai Kai Farm with a Farm Supper under the stars.
I got the idea last fall to host this supper out at one of my favorite farms – Kai Kai. It sounded like fun, putting on a supper. So I convinced my old roommate turned wedding and event planner, current confidante and collaborator at the Social House Desiree of Desiree Dawn Events to do (ahem) most of the work and we threw it together at the last minute.
It was, perhaps, a strange event to host as a photographer.
“Why?” my husband asked me. “Why are you doing this?”
“Because I want something beautiful to photograph.”
And beautiful it was.
Approximately 50 people attended Kai Kai farm for an elegant, intimate supper under the stars at Kai Kai, celebrating the bounty of the harvest and the organic beauty of local designers.
We were greeted under a (Sperry) tent with a cocktail made by Bob Higginbotham from Atlantic Beverage Co. and a table of appetizers: Sorrel Hummus with Diane’s Vegetables, Charcuterie, Cheese, Pickles, Preserves, Buttermilk Crackers, & Pullman Roll’s
As guests munched the fresh veggies and sipped the cocktail, Diane Cordeau, one of the owners of Kai Kai took them for a tour of Kai Kai.
After the first course, they sat down for a feast.
Chef Jason Stocks from District Table and Bar served a feast.
The first course was Breakfast Radish, Young Lettuce, Pickled Shrimp, Crushed Avocado, Heirloom Tomato, Buttermilk Dressing, Toasted Rye paired with a Brancott "Chosen Rows" Sauvignon Blanc, Marlborough NZ 2013 by Sommelier Mariya Kovacheva of Pernod-Ricard.
Second course saw the appearance of Braised Beef, Tokyo Turnip, Glazed Carrot, Parsnip, Cured Yolk,
Bacon Jus, Crispy Roots paired with Jacobs Creek "Centenary Hill" Shiraz, Barossa Valley AU 2008.
For the final course, Mariya worked closely with extraordinary baker Anna Kaetterhenry of Love Well Baking Co. to craft the perfect pairing. Anna used Kai Kai’s bounty and created a Brown-butter pistachio financier with macerated strawberries and sorrel-tainted meringue and Mariya served the gorgeous and popularLilet Rose, Podensac, France NV.
Flowers and vintage rentals were done by Jenny Preston of Port + Palm Co. Additional wedding photography was provided by Jessica Bodner Photography. Rentals provided by Panache Party Rentals. Media sponsor: Florida Food and Farm.
Friends on Instagram:
Planning: Desiree Dawn Events/@desireedawnwed
Florals: Jenny Preston/Port + Palm Co./@portandpalmco
Chef: Jason Stocks/District Table and Bar/@district_table
Baker: Anna Kaetterhenry/ Love Well Baking Co./@lovewellbakingco
Mixologist: Bob Higginbotham/Atlantic Beverage/@higgypop_delray
Sommelier: Mariya Kovacheva/Pernod-Ricard/@mariyasomm
Tent, Seating & Lighting: Sperry Tents/@sperrytents_mia
Rentals: Panache Classic Party Rentals