Calendar

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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: