Swank Farm’s Swank Table dinners are in full swing once again, with an exciting lineup of specialty themes and visiting chefs. The season kicked off in November with the Fall Harvest Hoe Down, and upcoming dinners include Running with the Bulls: A Night in Spain (January 21), Club Carnival, Mardi Gras (February 4), and Bourbon, BBQ, and Blues (February 18).
A co-celebration of local chefs and charities, the dinner series connects guests with the ingredients that make up a dish, the Loxahatchee farm that harvests much of the produce, and the chefs who turn it into delicious multicourse dinners. “We love watching our community experience the production that goes into every Swank Table dinner,” says Jodi Swank, who owns Swank Farm with her husband, Darrin.
Hosted on Sunday evenings November to April, the dinners—which all benefit a local charity—begin with a bite and specialty cocktail. Canape stations from the three visiting chefs are each paired with Champagne or rosé selected by the farm’s sommelier, Jon Wine. The five-course dinners are then served under the gorgeous 8,500-square-foot pole barn. Entrées are prepared featuring Swank Farm produce as well as protein options like heritage pig and sheep, paired with wine. There are also partnerships in place with independent
seafood and local distributors to fulfill any other chef needs. Dinner is accompanied by live music ranging from country and bluegrass to folk and disco.
During the evening, guests can tour the 20-acre farm and engage in a Q and A with Darrin. “We have educated our community on the importance of local food and ‘know your farmer’ since 2002,” says Jodi. “Our dinners have grown from 65 guests in 2012 to 220 guests today. We love and enjoy what we do—but farming is one of the hardest jobs on the planet!”
Get the full Swank Table dinner schedule and reserve tickets at swankspecialtyproduce.com.