Paradise Farms in Homestead hosts a series of dinners (and now brunches and learning lunches too!) every year around December. Short Order attended the first Dinner in Paradise of the new season. The chefs du jour were Chef Frederick Delaire, Chef Jason Prevatt of Loews Miami, Chef Jacob Anaya, Chef Bradley Kilgore, Chef Joel Huff of Azul, and Chef William Crandall. We started off the evening with a half-hour farm tour led by farm owner Gabriele Marewski.
And the first course was a tuna Niçoise, with a trio of tuna with Paradise Farms greens, Homestead organic green beans, dehydrated olive soil and meyer lemon gelatin. The dish was complex in flavor and textures.
Then we tried a Triggerfish ceviche with Teena's Pride Heirloom tomatoes that we had a lot of fun putting together. They gave us all our ingredients so we could customize our dish, which was spicy with ginger and all-around a bright tasting course.
A stand out dish had to be the drunken risotto (with carnarolli rice) and farm forest floor Paradise Farms oyster mushrooms, Italian truffles, pine, chanterelle, and hedgehog mushrooms. Topped with a poached egg that dripped its golden goodness into the risotto making it rich and silky.
Yes, those are hot rocks and moss, and they added soil water to make steam when served.
We got to try this light dish of Hani's goat cheese espuma with starfruit which was salty, sharp and mellow all in one bite.
Finally we ended with a phenomenal dessert: Coco Pabana made with a tropical fruit mousse (made from mango, papaya, banana and coconut) on top of a white chocolate flourless cake. It was dense, custardy, and delicious.
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It was truly paradise, sitting under the twinkling lights with a full moon overhead. All in a gorgeous location aptly named Paradise Farms. And we will be back to check out their B&B and brunch!