Organic, Sustainable and Delicious

If you’ve consumed vegetables or salad greens at one of the area’s better restaurants, the chances are good that the Organic produceingredients came from Swank Farms. Since 2002, Jodi and Darrin Swank have been South Florida’s leading supplier of organic and hydroponic produce, growing more than 300 varieties of lettuce, specialty and cooking greens, herbs and tomatoes, along with a full range of baby and full size vegetables.

For the past five years, they’ve also hosted the region’s finest farm-to-table dinners. Held from December through April, Swank Table brings together the best of the state’s farmers, ranchers, artisanal chefs, winemakers and sommeliers to craft a meal that becomes a memorable experience. Best of all, a portion of the proceeds is donated to local charities.

Here’s the schedule for the upcoming season. All events take place from 4-8 p.m. on Sundays; tickets are $155 per person, available at

  • 50 Eggs Down On The Farm (December 7): chefs Simon Stojanovic and Clayton Miller, sommelier Richard Paladino, the St. Augustine Distillery, and an appearance by yours truly, Mark Spivak, signing his new book Moonshine Nation.
  • Black Gold and Silver Sands (January 11): chefs Jason Pringle, Wolfgang Birk, Kevin Fonzo and pastry chef Jerome Maure; sommelier Mariya Kovacheva, bartender Dean Feddaoui, The Native Brewing Company and entertainment by the Jeff Prine Group.
  • Hot Pink Tomato (February 8): chefs Roy Villacrusis, Aaron Brooks, Conor Hanlon and pastry chef Huma Nagi; wine director Eric Larkee, bar manage Eldrys Carraco, the Twisted Trunk Brewery and entertainment by SOSOS.
  • Le Grand Aioli (March 8): chefs Paula DaSilva, Clayton Carnes, Michael Reidt and pastry chef Carmen Padilla; sommelier Stephanie Miskew, food and beverage director Taylor Hall, the Saltwater Brewery and entertainment by Hughie Burns & The County Line.
  • Where’s The Beet? (March 22): chefs Ken Blue, Julie Frans and Lauren Deshields and dessert wizards Jeff and Pam Hardy;  sommelier Krystal Kinney, the Due South Brewing Co. and entertainment by The Baron Sisters.
  • Second annual Diner en Blanc (April 12): chefs Nick Morfogen, Michael Schwartz, Rick Mace, Roel Alcudia and pastry chef Hedy Goldsmith; sommelier Mariya Kovacheva; the authors of Good Catch, the Wynwood Brewing Company and entertainment by Uproot Hootenanny.
  • Prime Cuts (April 26): chefs Chris Miracolo, Isaac Cerny, Blak Malatesta and pastry chef Jerry Valvano; sommelier Chris Birnie-Visscher, restaurant manager Ryan Zemel, the Funky Buddha Brewery and entertainment by the Andrew Morris Band.

Mark Soivak is the author of Iconic Spirits: An Intoxicating History (Lyons Press, 2012) and Moonshine Nation (Lyons Press, 2014); for more information, go to

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