- Robert Bellini
Swank Table is the place to be
Swank Table, the 'down on the farm' dinner events prepared by top south Florida Chefs, Sommeliers, and local vendors, is hosted by Jodi and Darren Swank at Swank Specialty Produce in beautiful Loxahatchee Fl. There are nine dinners this season that started on December 18th and run until April 23rd. You can see the schedule at Swankspecialtyproduce.com. Every event is themed, features exciting chefs from the area and benefits a different charitable organization. Swank Table is quickly becoming the place for an experience unlike any other, where you dine on the freshest 5 star food, wine, and local brews in a relaxing farm setting. The culinary 'conductors' keeping these all star symphonies playing in proper time are Chef Simon Stojanovic Swank's Culinary Liason and Chef Jim Furci. This past Sunday, January 8th, was themed "Farm Table" benefiting Friends of Mount Botanical Gardens. Guest chefs this evening included Adrienne Grenier Exec. Chef, and Huma Nagi Exec. Pastry Chef both of 3030 Ocean in Ft. Lauderdale. Wolfgang Birk, Exec. Chef of Area 31 Restaurant in Miami, Luca Moriconi Chef de Cuisine of Jove Kitchen and Bar with Tory Martindale Exec. Chef Four Seasons Palm Beach all performed as a top notch and focused culinary team. Master Certified Sommelier Stephanie Miskew Proprietor of The Glamorous Gourmet and The Wine Atelier in Delray Beach supplied the perfect wine choices. Tequesta Brewing Company supplied the suds, always oh so satisfying btw. Rounding out the libations side of the event was Renee Korbel Quinn, Founder of
Spirited South Florida in Ft. Lauderdale. The 2016 Cubs didn't have this many heavy hitters coming to bat for them. Add to this the majestic setting that Swank Farm provides with its charming open air venue and it becomes 'the' place to be.
The evening starts with each chef presenting a tasting plate to the guests upon arrival. As they get to enjoy their plates with a paired glass of wine, guest either sit along the herbal esplanade, or wander into the hydroponic section of the farm where Darren Swank gives impromptu seminars on the philosophy and dedication of growing the best hydro natural herbs and greens in Florida. Following the Hors d'oeuvres portion of the night guests wander into the main venue where local vendors, farmers, brewers, and coffee makers display their goods. Guests get to shop for a while as the band SOSOS begins their set giving this night a carnival with wine kinda vibe. From organic mushrooms, fresh farm eggs, to artisan bread by Chef Michael Hackman's Aioli restaurant. There were even the cutest four day old goats hopping around the farm, brought by Jojo Milano, resident milk maid at Delilah's Dairy Goat Milk Soap. The air is quickly filling with aromas of roasting meats, grilled vegetables, and reducing sauces cooking over open flamed grills just outside of the airy dining room.
Showtime!! While everyone takes their seats, the kitchen pace organically picks up as the chefs start lining the twenty foot stage table in front with platters for the family style dishes they are about to unleash upon us.
Chef Adrienne Grenier was first to go with her Smoked Florida Mackerel, Pickled Tomatoes, Fresh Herbs, and Crunchy Bread. The mackerel was subtle and perfectly balanced with the pickled tomatoes and bold herbs.
Chef Grenier brought it big time with a flawless first course. A big Swank Salad with shaved raw beets, mixed greens, turnips, kohlrabi, roasted carrots, toasted seeds, and edible flowers dressed with a lemonette was served along with the mackerel dish. You couldn't get a fresher or healthier salad than this anywhere else. Stephanie Miskew paired this course precisely with a Badenhorst Family Wines Secateurs Chenin Blanc from Swartland, South Africa. Heaven.
Wolfgang Birk was up next. He and his team made no bones about how serious they were to hit it out of the park with their Laquered Pork Belly, Butternut Squash Puree, Roasted Fennel, Dandelion Greens and Kumquats second course. Served with a plate of Roasted Sweet Potato, Wild Mushrooms, Savoy Cabbage, Caramel Soy, this dish was cooked to satisfy. It did exactly that.. Chef Birk showed his culinary artistry plating this lavishly rich pork belly dish on wood planks with a kaleidoscope of fresh colorful ingredients. One thing that is evident at a Swank Table event is the chefs bring their A games.
Chef Luca Moriconi was tasked with preparing the main course which he took on and executed with flying colors. Braising Seminole Beef Short Ribs in Chianti and serving them with Charred Broccolini Aglio E Olio, Radish Compote, and side bowls of rich Tongue and Cheek Ragout over Pecorino and Arugula Risotto, my mouth is watering just remembering how delicious this dish was. The risotto was sublimely al dente, the cheeks and tongue melted in your mouth.
Unusually cold for south Florida that night, Chef Moriconi's risotto could not have been a better choice to warm you up. My grandma Bellini would have been proud of you chef. The wine Stephanie chose for this course was a Badenhorst Family Wines Secateurs Red, from Swartland South Africa as well. Cheers to South African Wine!!
Pastry Chef Huma Nagi was waiting in the wings with her amazingly decadent Guava and Cheese Bars, Swank Strawberries and Toasted Coconut. The textures and flavors Chef Huma created with the creamy cheesecake base, macerated fresh strawberries in guava puree, and crunchy toasted coconut exemplified her passion and knowledge to take simple ingredients and elevate them to superb results.
There were raffles to be won, music to dance to, laughter to be had by all, and a dinner second to none to be savored. That's just how Swank Table rolls I guess. For more info on events at Swank Table go to Swankspecialtyproduce.com . The next Swank Table event is Sunday January 29th themed 'The Year Of The Rooster" Featuring Exec. Chef Tory Martindale Four Seasons Palm Beach, Exec. Chef Joe Bonavita of 50 Ocean in Delray Beach, and Sarah Sipe of The Regional Kitchen and Public House in West Palm among other guest chefs. This venue is also an amazing place to hold your wedding and reception. Contact Jodi Swank at 561-202-5648 for details. If you want to see a true mirage in the fields and farms of Loxahatchee, do yourself a favor, book a reservation at one of the upcoming Swank Table events, take a ride out here, and have a night of wonder under the stars. Bon Apetit!
