A memorable event at Kai-Kai Farm. Join Chef Rick Mace (Tropical Smokehouse) at our popular photo shoot and wedding ceremony site "Eucalyptus Lane". Seating will be family style with one long line of tables. Imagine a backyard BBQ on steroids!
This ticket includes food, drinks, and all activities. In the event of rain the dining will relocate to the enclosed East Garden venue.
In no circumstances may tickets be exchanged for another event. Visit our website for ticket refund policy.
*In order to maintain the integrity of the Chef’s menu, no modifications or substitutions. *
Rick Mace bio: Growing up on a hundred-acre, family-owned farm in Ohio, Rick Mace understood fresh ingredients and sustainability from the start. This homegrown knowledge combined with leisure activities, such has hunting and fishing, gave Mace a first-hand, holistic view of food. Mace is also from a military family and was enriched with a multicultural education as his family moved around the globe.
Graduating from the New England Culinary Institute in 2005, Mace worked at Butler’s Restaurant at The Inn at Essex in Vermont, as well as at San Diego’s Barona Valley Resort.
In 2007, Mace joined the Dinex Group as executive sous chef of Daniel Boulud Brasserie at The Wynn Resort Las Vegas, where he developed the brasserie’s menu and lead the restaurant’s charcuterie program. Mace left the group in 2010 to take on the position of executive chef at the RT Lodge in Maryville, Tennessee.
He returned to the Dinex group in 2013 as executive chef of Café Boulud in Palm Beach, Florida. Mace was in charge of all dining and catering at the historic Brazilian Court Hotel.
Rick opened Tropical Smokehouse about 4 years ago and it features Florida BBQ. Check the restaurant Facebook page for more details.
