More than a few menus in Palm Beach include items described as featuring “Swank micro greens” or “Swank beets,” say.
It’s a Swank-comes-to-us circumstance by way of chefs’ appreciation of produce perfection or the closest facsimile thereof.
But why don’t we go to Swank?
We do.
Or at least the growing number of people attending alfresco, chef-driven farm-to-table luncheons at Swank Specialty Produce, a highly regarded family-owned and -operated hydroponic farm in Loxahatchee.
Swank started hosting periodic, onsite lunch-on-the-farm events last year by partnering with well-known South Florida chefs, local nonprofit organizations, and regional ranchers, artisanal producers, micro-brewers and wine-makers, among others.
Last month’s luncheon, featuring cuisine directed by Palm Beach’s Chef Ryan Artim of The Ritz-Carlton, drew near-sellout attendance.
Swank’s upcoming Jan. 29 luncheon—with acclaimed chef Dean James Max (shown at right; his many restaurants include 3800 Ocean in Singer Island) and pastry chef Jennifer Reed of The Sugar Monkey—sold out earlier this month.
Reservations already are on the books for Swank’s third and final luncheon of the season on March 4, which is destined to sell out, too (so make reservations promptly), because it showcases the culinary talents of THREE notable South Florida chefs.
Among them: Palm Beach’s Lindsay Autry, the executive chef at The Omphoy’s Michelle Bernstein restaurants who’s one of six still-standing contenders on Bravo TV’s “Top Chef: Texas.”
Joining Autry (shown at right) for the March 4 luncheon: Mark Militello, chef/partner at Shaka in Coconut Creek, and Simon Stojanovic, executive chef of Altamare in Miami Beach.
All of Swank’s noon-4 p.m. luncheons, which benefit local nonprofits, include a farm tour—70,000 verdant square feet—with ever-welcoming Darrin and Jodi Swank.
The March 4 luncheon, benefiting the Red Cross, is $144 a person, which includes tax.
For more information or to make a reservation, visit http://www.swankspecialtyproduce.com or call Swank Specialty Produce at 202-5648.
