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Swank Specialty Produce announces chef dinner schedule

Staff writer

Swank Specialty Produce, the Loxahatchee farm that supplies many of South Florida’s best restaurants, has announced its series of special event meals called Swank Table.

South Florida’s most esteemed chefs and sommeliers will design multi-course lunches, with each event benefiting a different charity. Before lunch, guests can tour the farm’s hydroponic growing houses.

“This is our fourth year,” says Jodi Swank, who owns the farm with husband Darren. “We did our first one with chef Dean Max in 2011. It was the most gorgeous day in January, not a cloud in the sky. We had 68 guests, happy as can be. Today, four seasons later, we sell out almost every one of them. We take up to 162 guests per event.”

Each event is $155 per person, but you can save $60 by purchasing tickets for all four events. For tickets and more information log on to or call 561- 202-5648. Here’s this year’s schedule.

Jan. 12: Once Upon A Farm is the name of the lunch benefiting the Historical Society of Palm Beach County. This celebration of agriculture past and present will feature: Nick Morofogen, chef/partner at 32 East, Delray Beach; Richard Hales, chef/owner, Sakaya Kitchen and Blackbrick, Miami; Aaron Brooks, executive chef, Edge, Steak & Bar, Miami; and John Drugan, general manager and lead sommelier, Edge, Steak & Bar, Miami.

Feb. 9: Hot Pink Lunch benefits The Breast Cancer Research Foundation and features Matthew Mcghee, chef de cuisine, Angle Restaurant & Bar, Palm Beach; Conor Hanlon, chef de cuisine, The Dutch, Miami Beach; Clayton Carnes, executive chef, The Grille, Wellington; Darlene Moree, pastry chef and owner, Parisorbet, West Palm Beach; and Jenny Benize, head sommelier and owner, Pour, Sip, Savor, Palm Beach and Nantucket

March 9: You Can Bank On It benefits the Palm Beach County Food Bank. Please bring canned goods. The lunch features Larry LaValley, culinary director, 3800 Restaurant, Singer Island; Anthony Pizzo, executive chef, Cut 432, Delray Beach; Sharithma Almodovar, executive chef, Fratelli Lyon at the Norton Museum of Art, West Palm Beach; Janderyn Makris, pastry chef/owner, Earth and Sugar, Palm Beach; and Stephanie Miskew, Delray Beach sommelier, wine educator and writer.

April 6: A Midspring Night's Dream is the only afternoon event, 4-8 p.m. It benefits The Armory Art Center's Outreach Program. Guests are asked to wear white clothing and bring candlesticks, candelabra , candlesticks or any other candle holder. Headliners for this event are: Paula DaSilva, executive chef, 3030 Ocean, Fort Lauderdale; Rick Mace, chef de cuisine, Cafe Boulud, Palm Beach; Giovanni Rocchio, chef/owner, Valentino Cucina Italiana, Fort Lauderdale; Deanna Lezcano, executive pastry chef, 3800 Restaurant, Singer Island; and Mariya Kovacheva, sommelier, Cafe Boulud, Palm Beach.

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