Calendar

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Month/Year /

Swank Table Logo

Throwback to the 70’s

You are welcome to wear your favorite bell bottom jeans, hippie dresses, 70’s wigs, and dancing shoes.

Benefiting: Pathfinders of Palm Beach & Martin Counties

Sunday January 5, 2020 4:00 PM to 8:00 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

Event date is past.

Aaron Black
Executive Chef
PB Catch
Palm Beach

Clayton Carnes
Chef / Owner
Cholo Soy Cocina
West Palm Beach
Jimmy Strine
Executive Chef
Trophy Room
Wellington
Sara Sipe
Pastry Chef
The Regional
West Palm Beach
Ryan Zemel
Trophy Room
Wellington
Emerson Frisbie
Executive Chef
The Butcher Shop
West Palm Beach

D.J. David Paul

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

New Orleans

Benefiting: Gumbo Limbo

Saturday January 11, 2020 6:30 PM to 9:30 PM
 

Joe Teidmann
La Petite Grocery

Joseph Tiedmann grew up in the rural town of Warren, Connecticut where he helped his family raise farm animals such as cows, lambs, pigs, chickens, ducks and geese, as well as maintain a large vegetable garden. It was this exposure to fresh organic ingredients and farm life that kick started his love for the culinary world.

After graduating from New England College in Henniker, New Hampshire, Tiedmann visited New Orleans for the first time to volunteer in the aftermath of Hurricane Katrina. In September of 2008, he returned to New Orleans to live, and to realize his dream of a career in fine dining. He was quickly hired at La Petite Grocery as a line cook. In 2012, Tiedmann was promoted to Sous Chef and in 2016, he took on the role of Chef de Cuisine. In October of 2016, Joe married the love of his life, Jess. When not in the kitchen, Tiedmann enjoys seeing live music, reading history and science fiction, and spending time with wife and friends.

Paul DiMaria
Paladar 511

Paul DiMaria grew up in a small town in the rural town of Bantam, Connecticut where he was raised by his mother and three sisters.  Growing up in a single parent home, he stared working in kitchens at a young age, working his way up from dishwasher to lead line cook at a small home town restaurant by the age of 16.  Paul soon realized that he wanted to become a chef, and enrolled in The New England Culinary Institute in Montpelier, VT.  After graduating with a B.A. in culinary arts, he traveled the US throughout his early 20s, working and eating in as many cities as he could.  He moved to New Orleans for the first time in 2009 at the age of 21 and worked for Susan Spicer, and fell in love with the city, the culture, and the food.  After leaving Bayona he became the CDC at a James Beard Nominated restaurant Community Table back home in Washington, CT.

He spent three years honing his skills under Joel Viehland.  He worked with nearly 100% local ingredients, learning to pickle and preserve the seasons, built a root cellar to sustain the restaurant with produce through the harsh winters, learned whole animal butchering, and snout to tail cooking. Wanting to leave the comfort of home and run from winter he took the CDC potion for Justin Devillier at his second restaurant, Balise.  After a two-year stint at Blaise, he moved on to where he is now Paladar 511. Paul has been here at Paladar for three years now, working with as much local product as possible and running an ever evolving menu and kitchen at this very popular restaurant in the Marigny.

Jessica Stokes
Molly’s Rise & Shine

Jess was born and raised in the Iowa heartland, where she grew up baking with her Grandma Skip. After graduating with a bachelor’s degree from the University of Iowa in 2004, she made the big drive west to California.  Working server and barista jobs in cafes around San Francisco, she transitioned to the back of house at Cafe Madeleine in 2006. Jess gained original pop-up experience with Sub-Culture Dining, and next, landed the Pastry Chef gig at the SF Opera House in 2007.  After training in wedding cake production at Beaux Gateaux in 2008, she fulfilled a heart-song call to New Orleans in 2009.

Jess was born and raised in the Iowa heartland, where she grew up baking with her Grandma Skip. After graduating with a bachelor’s degree from the University of Iowa in 2004, she made the big drive west to California.  Working server and barista jobs in cafes around San Francisco, she transitioned to the back of house at Cafe Madeleine in 2006. Jess gained original pop-up experience with Sub-Culture Dining, and next, landed the Pastry Chef gig at the SF Opera House in 2007.  After training in wedding cake production at Beaux Gateaux in 2008, she fulfilled a heart-song call to New Orleans in 2009.

Jess was hired in the pastry kitchen at Emeril’s flagship restaurant upon arrival in the Crescent City, where she earned the title of Pastry Chef in 2010. In her New Orleans tenure, Jess has assisted the opening and helmed original pastry programs for three new restaurants: Maurepas Foods, Paladar 511, and Molly’s Rise and Shine. Jess is married to uptown sweetheart and La Petite Grocery Executive Chef Joseph Tiedmann, and currently a co-pastry chef at Molly’s (sister restaurant to the infamous sandwich shop, Turkey and the Wolf) with the talented Liz Hollinger.

Chris Hamm
Coquette

I learned how to cook from single mother in Seattle, Washington. There I also started my career with Tom Douglas restaurant group for 13 years at several of his restaurants learning a wide variety of cuisines and local seasonal, sustainable cooking. I learned to fall in love with seafood and local produce. Now I’ve brought my knowledge and passion to the magical city of New Orleans where I am a sous chef at Coquette. Learning to bring my skill set and knowledge to the south and its beautiful culture.

$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

Event date is past.

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:

logo swank master chef

Raleigh, Durham

Benefiting: Slow Foods Glades to Coast

Saturday January 18, 2020 6:30 PM to 9:30 PM
 

Nunzio Scordo
Driftwood Southern Kitchen

Chef Nunzio Scordo’s love affair with southern food started in Birmingham, Alabama, when he was hired as Executive Chef for the famous Hot and Hot Fish Club. Working with owner Chris Hastings and his close group of farmers and local producers opened up a new world of possibilities. After leaving Hot and Hot, he went on to work with Frank Stitt of Highlands Bar and Grill where we spent time honing his skills and further developing his appreciation for ingredients and southern traditions. Prior to Birmingham, Nunzio Spent nearly 10 years in top South Florida and Key West restaurants and Hotels.

He now calls Raleigh home and is the owner of Driftwood Southern Kitchen at Lafayette Village in North Raleigh and Bodega Tapas and Wine in Wake Forest. When he’s not at the restaurant, you can find Nunzio in the beautiful mountains and beaches of NC or travelling to Europe and Central America.

Serge Falcoz-Vigne
Saint Jaques French Cuisine

Serge Falcoz-Vigne is from Grenoble, France. In 1984, at the age of 16, he started his cooking apprenticeship. As a young man he followed his heart to the culinary capital of the world and went to Paris to pursue his dream of becoming a chef. After several years of cooking and sous-chef experience, his dream became a reality — he owned and operated a restaurant in Paris, called “Au Passé Retrouvé.”

When the restaurant was sold in 2007, he and his wife Samantha decided to move across the pond to her hometown in Raleigh with their son, Jack.

Falcoz-Vigne was thrilled about the opportunity to expand his knowledge and experience by coming to the United States to work. His passion is to create new recipes based on classic, traditional cuisine using modern and local flavor with century old techniques. Serge believes that la cuisine is an international language, as everyone, all over the world, understands the pleasure of eating something that is delicious and created with love.

Serge first established himself in the U.S. in October of 2009 as an Executive Chef in the Triangle area for 411 West in Chapel Hill. He’s since furthered his career working in this capacity for Raleigh restaurants, 518 West and 18 Seaboard. Presently, he is the General Manager and Chef of Saint Jacques French Cuisine, where he enjoys offering his guests the most authentic French experience possible.

Ricky Moore
Saltbox Seafood Joint

Ricky Moore originally from New Bern, North Carolina is the award winning Chef and Proprietor of SALTBOX Seafood Joint® with two locations and a food truck in Durham, North Carolina. Moore is the author of SALTBOX Seafood Joint ® Cookbook that will be released October 2019.

Moore has traveled extensively cooking in many of the major cities and abroad. Moore has been featured in Saveur, Travel & Leisure, Southern Living, The New Yorker (The Week), Garden & Gun, Our State, Vogue, USA TODAY, Eaters, Bravo TV, Tasting Table,Taste of the South and was a competitor on Food Network’s Iron Chef America. He is a graduate of Culinary Institute of America and a US Army veteran.

$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

Event date is past.

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

“Chefs For Sustainable Seafood”

Benefiting: Wellington Cares

Sunday January 26, 2020 4:00 PM to 8:00 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

Event date is past.

Eric Baker
Chef
Jorge Ramos
Conrad Hotel
Fort Lauderdale
Guillermo Eleicequi
Guillermo P. Eleicegui
Executive Chef
Hilton, WPB
West Palm Beach
Lee Mazor
Owner / Baker
Lovelee Bake Shop
Fort Lauderdale
Sean Iglehart
Sweetwater
Boynton Beach
Jeremy Carrier
Executive Chef
Sweetwater
Boynton 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 February 16, 2020 11:00 AM to 2:00 PM
 

Join us on the farm from 11 am to 2 pm and enjoy welcome bites and mimosas while you take a Farm Tour or stroll our fully productive fields. Then, enjoy a family style brunch under our Pole Barn.

Adults can sip on Unlimited Mimosas, Bloody Marys and Craft Beers while the kids enjoy the rotating family friendly activities.

Tara Abrams
Executive Chef
Crazy Uncle Mike’s
Boca Raton
Max Santiago
Executive Pastry Chef
Batch, The Cookie Company
Fort Lauderdale

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!

Event date is past.

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

“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

Event date is past.

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. 

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

Event date is past.

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

Event date is past.

Danny Ganem
Executive Chef
The Betsy Hotel
Miami Beach
Joey Gianuzzi
Chef/Partner
Farmer’s Table
Boca Raton
Florenzo Barbieri
Chef de Cuisine
The Terrace Grill by 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

Event date is past.

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

Event date is past.

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: