Concept

The concepts of our restaurant are many-fold. Our first and foremost is to serve the very best food to our guests. Along with the very best service ever offered in any restaurant in this area. We want dining at our restaurant to be an event in your life by celebrating food and wine and service with us. And how will that happen? We will do this by paying attention to the smallest details. We will sweat the little stuff.

Our second concept is to buy goods and services from the local businesses/farmers of this community whenever possible. Small local businesses must stick together and help each other prosper.

Our Food

Kai means nurisment, and Cay means island. (See Home page) We vow to serve the most nurishing food to our guests. This is why we will undergo the rigerous rules and regulations to become Las Vegas' first organically certified restaurant. We plan to receive our certification from the California Certified Organic Farmers (CCOF) Organic Certification Trade Assosiation. They have been a leading organic certifier since 1973. We also plan to grow as much of our own food on the premesis in green houses attatched to our building. We will be using hydroponics to grow our food, and we will use a very special organic fertilizer that will provide the maximum amount of nutrients for each specific plant.

Organic Certification: We have chosen to become organically certified. What does this mean? It means, for starters, that 95% to 100% of the food we serve must be certified organically grown. Organically grown fruits and vegetables are grown without pesticides that could make their way into the food. No genetically engineered, or genetically modified organisms are allowed in organic fruits and vegetables. We will be growing our own fruits and vegetables in our greenhouses using hydroponics, using heirloom seeds. Our greenhouses will be attached to the building, and our guests will be able to observe the plants growing.

Beef: Grass fed, free of antibiotics, no BGH (Bovine Growth Hormones) no pesticides, no animal by-products, and the best are never kept in feed lots. From time to time we may serve some bison.

Pork: Is fed special organic diets, no antibiotics, no growth hormones.

Poultry: Pasture Raised. No antibiotics. No hormones. No pesticides or herbicides. No artificial ingredients.

Seafood: All our seafood will be grown in the wild, no farm raised fish. Only sustainable, non-endangered species will be served. Only certified WILD American Shrimp will be served.

Green Building Basics

We will be using Sustainable Architecture, Green building design, and sustainable materials in the building phase of our project. We also plan to use alternative energy sources.

What makes a building green?

A green building, also known as a sustainable building, is a structure that is built, renovated, operated, or reused in an ecological and resource-efficient manner. Green buildings are designed to meet certain objectives, such as protecting occupant's health; improving employee productivity; using energy, water, and other resources more efficiently; and reducing the overall impact on the environment

Economic Benefits

A green building may cost more up front, but saves through lower operating costs over the life of the building. For example, your plan is to use wind power. The initial outlay of capital may be thousands of dollars for that wind mill, however, over the life of that wind mill, your savings in ever rising utility costs will be worth the investment. Even with a tight budget, many green building measures can be incorporated with minimal to no increased up front costs, and they can yield enormous savings.

Our Plan

We plan to use a combination of many different alternative energy providing devices that will help lower our operating costs over the life of our building.