Swank Farms: A Dining Experience
How often do we hear the term “dining experience” used for times when the only “experience” you had is the fact that you just lived through it? And sure, maybe had some good food along the way. I mean hey, that’s not so bad, but experience? Meh.
I visited Swank Farms this weekend for one of their weekly “Swank Table” events. Swank Farms is, as you can guess by the name, a farm that is located in Loxahatchee Groves, Florida. Not just any farm, a hydroponic farm that has become regionally famous for the impeccable quality of the veggies grown onsite. The farm produces more than 350 varieties of vegetables, edible flowers, and micro-greens for the area’s top restaurants, and for their signature events. One of these events, Swank Table started as just an intimate 70-person dinner on the farm. Now, it has its own season, this year with 18 dinners spanning from November to May, bringing together more than 70 celebrated chefs from South Florida, New Orleans, Raleigh/Durham, Nashville, Maine and Detroit. Different nights host a different chef, theme and charity.
In honor of Women’s History Month, the theme for the first March dinner was “SHE Feasts”. The special occasion featured an all-star team of badass women: Chefs Suzanne Perrotto (Brulee Bistro and Rose’s Daughter), Tara Abrams (Crazy Uncle Mike’s), Adrianne Calvo (Chef Adrianne’s), Nicole Rhone (Hilton Fort Lauderdale Beach) and Pastry Chef Sara Lucia (Sarahlu Confections). This dinner benefited Hands Together for Haitians. (Shout out to Haiti! Big love over here)
Now, let’s a look at the fabulous night, shall we?
“Beautiful” doesn’t begin to cut what the scenery is like when you’re in the middle of… well, let’s be honest, nowhere. The stars aligned and we have a wonder night of breezy cool air and nature all around. At the beginning of the evening, while still under the sunny blue skies of Florida, a cocktail hour ensued. A live band fills the air and light bites are available. During this time, you’re free to socialize, enjoy or walk around the farm and see what it has to offer.
And then, we make our way to the second part - appetizers - one from each of the participating chefs. This is a continuation of cocktail hour, really, because we aren’t yet in the main area where soon we’ll be sitting for dinner, drinks, dancing and music.
Under the barn, we enter for our dinner. First up: an “Aioli Roasted Beat Boules bread, from West Palm Beach’s Aioli. As a starter, we have fire roasted langoustines made by Tara Abrams of Crazy Uncle Mike’s in Boca Raton. FLAVOR FLAVOR FLAVOR!
Miami’s own Chef Adrianne, of Chef Adrianne’s Vineyard Resturant + Bar, served up a delicious fried chicken (raised at Swank!) that was a great balance of sweet and savory: bourbon milk brine and spicy honey. Served up with an arugula salad (I LOVE ARUGULA!)
The main entrée was a delight, by Suzanne Perrotto or Brule + Rose’s Daughter in Delray Beach. This place is on my go to list! Definitely a highlight for the night – short rib and truffle strozzapreti pasta with fresh peas. The short rib was excellent, and served with beets, my favorite (my long times know! I’m a beets advocate over here). The soft, pull apart short rib was served alongside a terrific pasta which only complimented all the flavor.
For dessert, each table was given a beautiful cake made from Sarahlu Confections in Miami. Banana Cake, lightly soaked with rum and layered inside with caramelized pecans and milk chocolate mousse. Buttercream = greatness.
Nights like these are what dinner experiences are about. From start to finish, there’s a drink in hand, food ready to be eaten and fun to be had. On top of that, the location really is remote which adds a sense of serenity and exclusivity. This is more than just dinner, it’s a memorable night, a story to tell.
Here is the line up for the rest of the season:
March 7
Master Chef Maine
March 15
Mambo Italiano
March 21
Master Chef Hilton & Waldorf Astoria Takeover
April 5
7th Annual Vetu de Blanc - White Party
April 12
Easter Brunch
April 19
Flock of Lambs
April 25
Master Chef Detroit
May 3
Tres De Mayo: A Mexican Fiesta
May 10
Mother’s Day Brunch
More details at www.swankspecialtyproduce.com