Guests are greeted by the chefs with a welcome cocktail and bite before taking a tour of South Florida’s leading organic producer. After grazing at an appetizer station, they sit down at a communal table for a seven-course menu, designed by a team of chefs and served family style. A portion of the proceeds from each event is donated to a local charity, such as the Milagro Center in Delray Beach.
“These luncheons allow us to showcase the finest local chefs and bring food awareness to the public,” says Jodi Swank, who owns the farm with husband Darrin. “Palm Beach County has been very generous to us, and we want to give something back.”
Most events run from noon to 4 p.m. and cost $155, including wine with each course; the entire series may be purchased for $560. (561-202-5648, swankspecialtyproduce.com)
- January 12, “Once Upon A Farm”: A look at agriculture past and present, coordinated by Executive Chef Aaron Brooks from Edge Steak and Bar at the Four Seasons Hotel, Miami.
- February 9, “Hot Pink Lunch”: Conor Hanlan, chef de cuisine at The Dutch, W Hotel, Miami.
- March 9, “You Can Bank On It”: Larry LaValley, culinary director of 3800 Ocean, Singer Island.
- April 6, “A Mid Spring Night’s Dream”: Paula DaSilva, executive chef at 3030 Ocean, Fort Lauderdale.