Join Chef Dean James Max for a fun and flavorful cooking demonstration, followed by a three-course meal.
We are announcing 3 more dates for 2021, with more to come in 2022.
$139.00 per person
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A Swank Farmhouse Thanksgiving
by Dean James Max
Secrets to a perfect and stress free Thanksgiving Dinner
Join us on October 19 or Oct. 21, 2021- 6:30 pm to 9:30 pm
Pumpkin Soup with mushrooms, and cinnamon foam
Turkey Roulade, confit of turkey leg, celery apple stuffing, perfect mashed potatoes, (two more side dishes TBA) with Thyme Turkey Sauce
Chocolate Pumpkin Pie with Nutmeg Vanilla Cream
Welcome drink by Jules Aron, Zen and Tonic
Partridge in a Pear Tree: A non alcoholic Autumn punch, with pears, ginger and fall spices. Pairs well with vodka, gin, rum, whiskey and cider
Named “the wellness mixologist” by Women’s Health magazine, Jules is the beverage consultant and holistic nutritionist bridging the gap between mind, body, and spirit(s) for over a decade. She is the founder of The Healthy Bartender, the clean online cocktail destination.
Jules is the author of five best-selling books, including the acclaimed cocktail book, Zen and Tonic and Low Proof Happy Hour.
October 19, 2021
October 21, 2021
Holiday Dinner with Friends
Saturday, December 4, 2021 – 7pm to 10pm
Florida Citrus cured salmon, Salad of Arugula, goat cheese and crispy oyster mushrooms
Prime Rib dinner with Sweet potato and coconut celery root bread pudding baked in a large pumpkin, blue cheese sauce
Eggnog Creme Brulee
6:30pm to 7:00pm – Welcome bite and Welcome drink (non-alcoholic)
7:00pm – Guests are seated in Swank Farmhouse Kitchen
7:15 – 9:30pm – 3 courses made by Dean James Max
Swank Specialty Produce • 14311 North Road • Loxahatchee, FL 33470 • 561.202.5648
Enter through the South Gate (marked Vendors). Free parking at the Swank Farmhouse.
Class Held Rain or Shine
Tickets are non-refundable
Transfer to another cooking class during the month of June only; $25.00 per person
Ages 14 and up welcome
Maximum capacity: 24 guests
No menu substitutions
Any allergies, let us know 72 hours prior to class
No vegan requests unless a vegan class is offered.
Gluten free dishes noted on the menu
No pets allowed (only certified service animals)
About Chef Dean James Max
Dean James Max is the chef and president of DJM restaurants, a company that specializes in restaurant concept development and ongoing management, and has been an established leader in the culinary world for many years now. He has celebrated the launch of numerous destination restaurants all over the world and is based out of Deerfield Beach, Florida. The company has launched and operated farm to table concepts in many hotel brands such as Ritz Carlton, Marriott, Renaissance hotels as well as a variety of independent restaurants and modern fast casuals.
Max’s career started working for Michelin star chefs and he developed his farm to table skills in the slow food movement of Italy when he lived in Florence. He moved up the ranks in Ritz Carlton kitchens in Atlanta and Washington before refining his cooking as a chef in San Francisco and Los Angeles in the 90s. All the DJM locations have seen great success with many awards for food and beverage excellence. Currently the company operates the Brasserie complex in Grand Cayman consisting of an up scale restaurant, market, juice bar, BBQ concept, bakery and event space. In addition, DJM runs the namesake restaurant James Republic in California and multiple concepts such as Asador and Arbor kithen in Texas and owns and operates a unique fast casual hybrid called Cultivar in Oklahoma City. The company has worked on reinventing the food and beverage program at Pink Sands Resort in Harbor Island Bahamas and most recently opened a chain of poke restaurants under his label. Blue Ocean Poke based out of Deerfield Beach, Florida. The newest venture is chef Dean’s return to his flagship city with the opening of a unique seafood concept called Even Keel Fish and Oyster with two of his longest running chefs. DJM has created brands like the award winning 3030 Ocean restaurant in Fort Lauderdale: Latitude 41, AMP 150, Parallel Post, Watertable, and reinvented the Cheeca Lodge Resort in Islamorada. The restaurants are all based around farm to table concepts and are deeply involved in grass roots marketing programs that develop them as destination locations.
Chef Max has a laundry list of accomplishments from multiple James Beard nominations for Best Chef, crowned King of American Seafood in 2010, wrote an amazing seafood cookbook in 2006 called “A Life by the Sea,” and holds many restaurant accolades from multiple properties. For an extended bio, please email email@example.com