Dinner in Paradise – Round Two
Farms aren’t supposed to be pretty and lush with greenery; they are not supposed to be home to wild, exotic, edible flowers and tropical fruit. Rarely are they known for hosting intimate dinner parties, in which five, different chefs from five star restaurants prepare a very individual five-course menu; but that’s not the case for Homestead’s own Paradise Farms. Founded by Gabriele Marewski, this five-acre property emphasizes heavily on the concept of the exchange of energy from the deepest reach of the universe back down to our green home, earth. The belief of everything being tied together in a cohesive participation not only reflects on the staff that believes in a “green” life-style, but the supreme caliber of the flavors from the fresh, “in-house” produce. This month, the farm hosted the second Dinner in Paradise of the season, inviting the best local chefs to comprise a delicious and innovative five-course menu for their dining guests. Prior to the vegetarian food fest, the guests were able to tour the grounds and get a first hand experience of how farm life in South Florida was all about. Prior to suppertime, the guests were greeted with mouth-watering appetizers such as Yukon Gold Potato Corks, Compressed Mojito Watermelon, and Tempora Squash Blossom filled with Hiratake Duxelles. Finally, a bell was rung, indicating us that our vegetarian, culinary adventure of being wooed by only the best, local chefs had begun. Accompaning each very individual plate, were various Spanish wines – mostly hailing from Galicia – to complement and further enrich each savory bite. This dinner in farmland paradise was not only a night to boldly and organically awaken the taste buds, but to appreciate the simplicity and subtleties that only our beloved Paradise Farms can entertain. Until next time… First Course: Chef Phillippe Raynaud – Farmer’s Row of Tomato Tartar, Paradise Farm Vegetable, Herbs & Flowers paired with Penamonte – Verdejo 2012. Second Course: Chef Richard Smith – Paradise Farm Garden Salad entailing Paradise Greens, Seasonal Radishes, Rainbow Carrots, Florida Avocados, Pickled Ginger Vinaigrette, paired with Viega Naum – Albariño 2012. Third Course: Chefs Jouvens & Joe Wiktorek – Paradise Farm Oysters Mushrooms & Maliber Spinach, Pierre’s Garden House Preserved Key Lime in Local Sea Salt and Prossecco Cream, paired with a full body Bodegas Riojanas – Crianza 2010 “Puerta Vieja” Rioja. Fourth Course: Chef George Patti – Pan Seared Maine Scallop, Paradise Farmed Arugula and French Breakfast Radish, Blood Orange Carambola Vinaigrette, House Smoked Paprika Romesco Sauce and Pickled Mustard Seed paired with a Bodegas Riojanas – Reserva 2006 “Vina Albina” Rioja. Dessert: Chef Santiago Puga – Crumble Fruit Torte, Crispy Sable Bar with Rosemary Roasted Granny Smith Apples, Spiced Mango Crémeux, White Zinfandel Mascarpone Cream. By Nycole Sariol