Calendar

February 2020
Sunday Monday Tuesday Wednesday Thursday Friday Saturday
      
1

 

2

 

3

 

4

 

5

 

6

 

7

 

8

 

9

 

10

 

11

 

12

 

13

 

14

 

15

 

16
17

 

18

 

19

 

20

 

21

 

22

 

23

 

24

 

25

 

26

 

27

 

28

 

29

 

Month/Year /

Swank Table Logo

“SHE Feasts”

Celebrating International Women’s Day

Benefiting: Hands Together for Haitians

Sunday March 1, 2020 5:00 PM to 9:00 PM

$160.00 per person

Rain or Shine | Tickets are non-refundable | Adults 21 and over please

Transfer to another date during the 2020 season; $25.00 per person

BUY NOW

Tara Abrams
Executive Chef
Crazy Uncle Mike’s
Boca Raton

Adrianne Calvo
Founder/Chef
Chef Adrianne’s Vineyard Restaurant & Wine Bar
Miami

Suzanne Perrotto
Owner/Chef
Brulee Bistro
Delray Beach
Sarah Lucia T
Owner/Baker
Sarahlu Confections
Miami

Nicole Rhone
Executive Chef
Hilton
Fort Lauderdale

Jessie Bell
Beverage Director
High Dive
West Palm Beach

Stephanie Harper
Brewmaster
Islamorada Brewing Company
Islamorada

Participating Restaurants

Premier Sponsor

Supporting Sponsors

Fresh Point
Sunshine Provisions
independent seafood
Palm Beach Illustrated
Discover the Palm Beaches
Aioli
evian
Tito's Handmade Vodka
Sweetwater
orange blossoms
logo swank chefs

For sponsorship opportunities, call Jodi Swank at 561-202-5648.

Event Types:

logo swank master chef

Maine

Benefiting: Town of Loxahatchee, Student Scolarship Fund

Saturday March 7, 2020 6:30 PM to 9:30 PM
 
Jonathan Merry
River House

Jonathan Merry was born and raised on the coast of Maine in Bath, the “City of Ships”  He chose a path into the world of food as opposed to ships.  Starting out at the age of fifteen at the popular local Kristina’s Restaurant and bakery, there is where he found his passion.  After high school Jon parted town to attend The Culinary Institute of America in Hyde Park, NY.  Spending four year there to complete his Bachelors degree in Hotel and Restaurant Management.

In 2016, after graduating from the CIA, Jon moved to Boston and took a position at Ken Oringers recently opened Toro.  Spending over four years there, he moved up through the ranks in the kitchen.  After departing Toro he joined up with his former Sous Chef from Toro Anthony Mazzotta at Sasso in Bostons Back Bay.  From there he ventured across the Charles River to Cambridge for a chance to work for Tony Maws at Craigie on Maine, where he spent a little less then a year. 

In 2011, Jon decided it was time to return home to Maine and picked up a job at Solo Bistro in his hometown of Bath.  In 2012 Jon turned to a sober lifestyle and left the Restaurant world in a quest to better himself and his life.  Turning to farming, he found himself at Dragonfly Cove Farm in Dresden Maine with a focus on raising Goats.  And if farming wasn’t enough he also felt the need to pick up a part time job baking bread with Derek DeGeer at  Hootenanny Bread.  Five plus years later and feel the burn inside him to get back into the kitchen Jon was presented with the opportunity to team up with Eleanor Kinney to design and open River House in Damariscotta Maine.  Along with opening and running the River House, Jonathan  also has continued his love for goats at Springtide Farm in Bremen where he live with his wife Jenn and their baby girl Freyja. 

Charles Zorich
The Hichborn

Charlie Zorich is the chef and co-owner of ‘ The Hichborn’ restaurant in Stockton Springs, Maine. A fourth generation Chef and Pacific Northwest native, Charlie brings his passion for hospitality and sustainable farm to table cuisine to Mid-Coast Maine.

Chef Charlie is known for vibrant, thoughtful, creative food. Charlie’s food is influenced by Italian, Spanish, low country French and his Grandmother’s cooking. His philosophy is to source the best ingredients, keep it simple and make it delicious. He uses his expertise to follow the seasons and create weekly menus that give the diner a taste of what’s fresh, in that moment from Maine farms, fisheries and foragers.

Charlie was raised in the family food businesses and is a 1995 graduate of Western Culinary Institute in Portland, Oregon. After graduation, he was offered an internship with James Beard favorites, Chef Jimella Lucas and Chef Nanci Main at the internationally renowned Ark restaurant on Willapa Bay in Washington State. These two pioneering Chefs taught Charlie farm to table principles before the term existed. The values and experience in that kitchen have been his culinary compass. Charlie went on to cook at notable restaurants, ‘Circa’, ‘Seastar’ and ‘Serafina’ in Seattle. He then moved back to Portland, Oregon to open his popular neighborhood bistro ‘Epicure’. After Epicure’s closure, he went on to partner in ‘Pickled Fish’, a wood-fired, farm to table gastropub on the coast of Washington State.

Chef Charlie has been featured in regional publications in the Pacific Northwest as well as Sunset magazine. He has contributed recipes to regional cookbooks- “The Best of the Ark & More” and “Eating Up the West Coast”. In his first culinary competition, Charlie won the 2013 ‘Iron Chef Goes Coastal’ in Oregon.

A frequent traveler, Chef Charlie fell in love with the Maine coast. The exceptional quality of local produce, meats and seafood, combined with the rural beauty and slightly slower pace of life made Maine the ideal place to open a small farm to table restaurant.

In late 2017, he and his partner, Kirk Linder, moved across the country to open ‘The Hichborn’. In a short time, the restaurant has garnered a strong following of locals and visitors alike. The restaurant was recently awarded ‘Best Brunch’ by Downeast magazine and has received Diner’s Choice awards for 2018 & 2019 with a 5 star ratings on Opentable.com., TripAdvisor, Google & Yelp.

In his own words, “The Hichborn is the best expression of our skills- delicious, locally sourced food and drink, served with genuine hospitality in a beautiful setting.”

Patrick Duffy
18 Central Oyster Bar & Grill

Patrick Duffy is Chef/Owner of 18 Central Oyster Bar & Grill in Rockport, Maine. He moved back to Maine in 2011 where he helped run Shepherd’s Pie in the same space. Before moving to Maine Patrick worked in and around Boston including, Hamersley’s Bistro, Mamma Maria and Lucca Restaurants. 

Patrick believes in using strong fundamentals and proper technique to ensure depth of flavor in his food. Keeping his menus consistent and seasonal while showcasing the wonderful local produce, meats, cheeses and seafood of the Mid-Coast region has gained Patrick a loyal following. 

$160.00 per person

Rain or Shine | Tickets are non-refundable | Adults 21 and over please

Transfer to another date during the 2019/2020 season; $25.00 per person

BUY NOW

Premier Sponsor

Supporting Sponsors

Fresh Point
Sunshine Provisions
independent seafood
Palm Beach Illustrated
Discover the Palm Beaches
Aioli
evian
Tito's Handmade Vodka
Sweetwater
logo swank chefs

For sponsorship opportunities, call Jodi Swank at 561-202-5648.

Event Types:

Swank Table Logo

“Mambo Italiano”

Benefiting: Women of the Western Communities

Sunday March 15, 2020 5:00 PM to 9:00 PM

$160.00 per person

Rain or Shine | Tickets are non-refundable | Adults 21 and over please

Transfer to another date during the 2020 season; $25.00 per person

BUY NOW

Danny Ganem
Executive Chef
The Betsy Hotel
Miami Beach
Joey Gianuzzi
Chef/Partner
Farmer’s Table
Boca Raton
Florenzo Barbieri
Executive Chef
The Dalmar
Fort Lauderdale
Gabriela Amelunge
Pastry Chef
The Betsy Hotel
Miami Beach
Kevin Darr
Executive Chef
Elisabetta’s
Delray Beach
Ervin Machado
Beverage Director
Big Time Restaurant Group
West Palm Beach

Participating Restaurants

Premier Sponsor

Supporting Sponsors

Fresh Point
Sunshine Provisions
independent seafood
Palm Beach Illustrated
Discover the Palm Beaches
Aioli
evian
Tito's Handmade Vodka
Sweetwater
orange blossoms
logo swank chefs

For sponsorship opportunities, call Jodi Swank at 561-202-5648.

Event Types:

logo swank master chef

Hilton / Waldorf Astoria Takeover

Benefiting: Urban League of the Palm Beaches

Saturday March 21, 2020 6:30 PM to 9:30 PM
 
Guillermo Eleicequi
Guillermo P. Eleicegui
Hilton
West Palm Beach

Jorge Ramos
Conrad
Fort Lauderdale

Nicole Rhone
Hilton Fort Lauderdale Beach Hotel
Fort Lauderdale

Andrew Roenbeck
Boca Raton Resort & Club: A Waldorf Astoria Resort
Boca Raton

Jordi Panisello
Executive Pastry Chef
Boca Raton Resort & Club: A Waldorf Astoria Resort
Boca Raton

$160.00 per person

Rain or Shine | Tickets are non-refundable | Adults 21 and over please

Transfer to another date during the 2019/2020 season; $25.00 per person

BUY NOW

Premier Sponsor

Supporting Sponsors

Fresh Point
Sunshine Provisions
independent seafood
Palm Beach Illustrated
Discover the Palm Beaches
Aioli
evian
Tito's Handmade Vodka
Sweetwater
logo swank chefs

For sponsorship opportunities, call Jodi Swank at 561-202-5648.

Event Types:

Swank Table Logo

“Vêtu de Blanc”

7th Annual White Party

Benefiting: Palm Beach State College Foundation

Sunday April 5, 2020 5:00 PM to 9:00 PM

Inspired by a feast made famous in Paris. We ask that you come dressed in white and that you bring candlesticks, candleabras, votives in glass, and any other candle holder you can think of to make our evening sparkle.

$160.00 per person

Rain or Shine | Tickets are non-refundable | Adults 21 and over please

Transfer to another date during the 2020 season; $25.00 per person

BUY NOW

Paula DaSilva
Executive Chef
The Ritz Carlton
Fort Lauderdale
Brooke Mallory
Chef de Cuisine
Burlock Coast
Fort Lauderdale

Pushkar Marathe
Chef/Owner
Stage
Palm Beach Gardens
Blair Wilson
Executive Chef
The Wine Room
Delray Beach
Carlos Salazar
Pastry Chef
The Ritz Carlton
Fort Lauderdale
Tom Whitakar
Executive Chef
The Colony Hotel
Palm Beach

Justin Himmelbaum

Participating Restaurants

Premier Sponsor

Supporting Sponsors

Fresh Point
Sunshine Provisions
independent seafood
Palm Beach Illustrated
Discover the Palm Beaches
Aioli
evian
Tito's Handmade Vodka
Sweetwater
orange blossoms
logo swank chefs

For sponsorship opportunities, call Jodi Swank at 561-202-5648.

Event Types:

Sunday April 12, 2020 11:00 AM to 2:00 PM
 
BRUNCH_PINK

We are excited to have the Swank Farm Culinary Team, lead by Chef Sam Horrocks prepare Easter Brunch on the Farm this season. From 11 am to 2 pm we invite you and your family to be part of our family and enjoy a family style brunch featuring Swank Farm vegetables and delicacies from local artisan and farmers. Wonder the fields or take a tour of our hydroponic shadehouses with Farmer and Owner Darrin Swank.

Along with an amazing brunch, there will be children’s activities. And, of course, an Easter Egg Hunt on the Farm.

During brunch in the Pole Barn, you will be treated to Unlimited Mimosas, Bloody Marys and Craft Beers while a local musician plays on our stage.

From the time you arrive and sample our Welcome Bites and Beverage, till the last bite of food is off your plate, Easter Brunch at Swank Farm will be a holiday to remember.

Sam Horrocks
Chef Liaison
Swank Table
Loxahatchee

Jennifer Johnson
Owner / Baker
Johnson’s Custom Cake
Wellington

To make reservations purchase now
Adult ticket – $99.00
Child ticket 4-12 years old – $45.00
3 and under: Free

Brunch is rain or shine | Tickets are non-refundable.

$25.00 per person change fee to another brunch this season only!

BUY NOW

Premier Sponsor

Supporting Sponsors

Fresh Point
Sunshine Provisions
independent seafood
Palm Beach Illustrated
Discover the Palm Beaches
Aioli
evian
Tito's Handmade Vodka
Sweetwater
logo swank chefs

Event Types:

Swank Table Logo

Flock of Lambs”

Benefiting: Justin Bartlett Animal Rescue

Sunday April 19, 2020 5:00 PM to 9:00 PM

$160.00 per person

Rain or Shine | Tickets are non-refundable | Adults 21 and over please

Transfer to another date during the 2020 season; $25.00 per person

BUY NOW

Michael Hackman
Chef/ Owner
Aioli
West Palm Beach
Brian Vaughn
Executive Chef
Three & No. 3 Social
Miami
Joe Mizzoni
Executive Chef
Ad Lib
Coral Gables
Anna Ross
Pastry Chef
Aioli
West Palm Beach

Randy Raposelli
Park Tavern
Delray Beach
Daniel Roy
Executive Chef
Generator
Miami Beach

Participating Restaurants

Premier Sponsor

Supporting Sponsors

Fresh Point
Sunshine Provisions
independent seafood
Palm Beach Illustrated
Discover the Palm Beaches
Aioli
evian
Tito's Handmade Vodka
Sweetwater
orange blossoms
logo swank chefs

For sponsorship opportunities, call Jodi Swank at 561-202-5648.

Event Types:

logo swank master chef

Detroit

Benefiting: Sweets Foundation

Saturday April 25, 2020 6:30 PM to 9:30 PM
 

John Vermiglio
Grey Ghost

John Vermiglio is Detroit born, Providence schooled, and Chicago trained. His first restaurant job was in a bagel joint at 14, where he washed dishes instead of rolling dough and baking bagels. Aspiring to a more culinary future, Vermiglio left the Midwest to study at Johnson & Wales University in Providence, Rhode Island, and graduated with honors.

Next up for Vermiglio were a series of catering jobs, restaurant gigs, and work as a private chef. Then his big chance came through: he accepted a position as head chef of Charlie Trotter catering company, Trotter’s To Go. With his foot in the door, Vermiglio spent two-plus years learning, catering events and private dinners, and eventually working at the group’s two-star Michelin flagship. Moving from one Chicago lion to the next, Vermiglio took on the role of executive sous chef at Art Smith’s Table Fifty-two. He spent four years running the restaurant and overseeing private events and travels for the Art Smith Company before signing on to work at Graham Elliot Bowles’ two-star Michelin Graham Elliot Bistro. 

Reuniting with Trotter alum Matthias Merges, Vermiglio took over as director of culinary operations for Merges’ Folkart Restaurant Management with restaurants A10 Hyde Park, Billy Sunday, Yusho Hyde Park, and Yusho Logan Square. Having ascended the heights of Chicago fine-dining, Vermiglio decided it was time to come home to Detroit. In summer 2016, he opened casual, fun, cocktail-centric Grey Ghost in Brush Park—likely one of many restaurants to come for team Vermiglio in Detroit. 

Doug Hewitt
Chartreuse Kitchen and Cocktails

Douglas Hewitt Jr. is a native of Howell, Michigan, entered the restaurant business at 14, and graduated with a degree in culinary arts from Schoolcraft College.  After working at acclaimed restaurants such as Five Lakes Grill and Terry B’s, chef Doug opened Chartreuse Kitchen & Cocktails in 2015, which was named the Detroit Free Press restaurant of the year in 2016.  Hewitt’s focus on local, natural ingredients gives his food a vibrant brightness that has delighted his guests. Critics have referred to him as a “vegetable wizard” and his food has made them “feel like a kick ass woodland fairy”.  When he’s not in the kitchen, Doug is usually playing golf, watching the Lions, or hanging out with his wife Jen and their dog Bo. 

James Rigato
Mabel Gray

As an advocate for all things Michigan, James Rigato is a leader in Detroit’s culinary scene renaissance. Rigato opened Mabel Gray in a small Coney-style diner on an abandoned stretch of Hazel Park’s main street in 2015. His sophisticated yet approachable menu aims to delight and nurture guests.

His tireless work has not gone unnoticed: Mabel Gray earned one of James Beard’s “Best New Restaurant” semi-finalists and Eater’s “21 Best New Restaurants in America,” and the Detroit Free Press “Restaurant of the Year.” Rigato himself was three times a James Beard “Best Chef: Great Lakes” semi-finalist; a Top Chef season 12 contestant; and was named “The People’s Best New Chef: Great Lakes Region” by Food & Wine.

$160.00 per person

Rain or Shine | Tickets are non-refundable | Adults 21 and over please

Transfer to another date during the 2019/2020 season; $25.00 per person

BUY NOW

Premier Sponsor

Supporting Sponsors

Fresh Point
Sunshine Provisions
independent seafood
Palm Beach Illustrated
Discover the Palm Beaches
Aioli
evian
Tito's Handmade Vodka
Sweetwater
logo swank chefs

For sponsorship opportunities, call Jodi Swank at 561-202-5648.

Event Types:

Swank Table Logo

“Tres De Mayo”

Benefiting: Farmwork Coordinating Council 

Sunday May 3, 2020 5:00 PM to 9:00 PM

$160.00 per person

Rain or Shine | Tickets are non-refundable | Adults 21 and over please

Transfer to another date during the 2020 season; $25.00 per person

BUY NOW

Benjamin Goldman
Chef de Cuisine
Planta
South Beach
Yanelquis Penton
Chef de Cuisine
Malibu Farm
Miami Beach
Jessie Steele
Executive Chef
DADA
Delray Beach
John Thomas
Executive Chef
Sassafrass
West Palm Beach
Jeremy & Alissa Frice
Frice Cream
Miami

John P. Demartini
Executive Chef
Death or Glory
Delray Beach

Participating Restaurants

Premier Sponsor

Supporting Sponsors

Fresh Point
Sunshine Provisions
independent seafood
Palm Beach Illustrated
Discover the Palm Beaches
Aioli
evian
Tito's Handmade Vodka
Sweetwater
orange blossoms
logo swank chefs

For sponsorship opportunities, call Jodi Swank at 561-202-5648.

Event Types:

Sunday May 10, 2020 11:00 AM to 2:00 PM
 

Are you looking for somewhere different and exciting to spend this Mother’s Day? Brunch at Swank Farm is the answer. Chef Liaison Sam Horrocks will prepare a special brunch experience on this day. From 11 am to 2 pm you will be treated to fresh prepared brunch items, starting with our Welcome Bites when you arrive and ending with a family style meal under our Pole Barn. Children will have rotating activities to participate in, and the adults will be treated to Unlimited Mimosas, Bloody Marys and Craft Beers. All while a local musician plays on our stage. In addition, we invite you to wander our fields, or take a tour from Darrin Swank to see how local, fresh food is produced on a family farm. Mother’s Day is one of the most special of the year, and Brunch at Swank Farm will truly be an event that will be remembered.

Sam Horrocks
Swank Resident Chef Liaison
Swank Table
Loxahatchee

To make reservations purchase now
Adult ticket – $99.00
Child ticket 4-12 years old – $45.00
3 and under: Free

Brunch is rain or shine | Tickets are non-refundable.

$25.00 per person change fee to another brunch this season only!

BUY NOW

Premier Sponsor

Supporting Sponsors

Fresh Point
Sunshine Provisions
independent seafood
Palm Beach Illustrated
Discover the Palm Beaches
Aioli
evian
Tito's Handmade Vodka
Sweetwater
logo swank chefs

Event Types: