IT’S SWANK TABLE SEASON
STORY BY TRACY ALLERTON
PHOTOS COURTESY OF SWANK TABLE
Swank Specialty Produce is at it again. Not content just to be a favorite purveyor of organic produce for local chefs and farmstand customers alike, Darrin and Jodi Swank began off ering a unique dining opportunity called Swank Table at their Loxahatchee farm in 2012. This truly was a farm-to-table event like no other, with celebrity chefs creating a luncheon feast for the lucky participants right before their eyes, right there on the farm. Each dish was paired with fine wines and off erings from a local brewer or beverage maker; and to top it off , a portion of the proceeds benefited a worthy local charity. Word quickly got out, and the al fresco events not only sold out, but also captured kudos and awards both locally and around the state.
The Swanks have announced this season’s lineup of Swank Table events. Besides upping the total to seven and pushing the timing to the afternoon/evening, they’ve kept the winning recipe pretty much intact – “swanky” all the way! Says Jodi: “Join us ‘down on the farm’ as we continue Swank Table. Come to Loxahatchee Groves, tour our hydroponic growing houses, then plant yourself at our ‘table.’ Calling on the best of our state’s farmers, ranchers, artisanal producers, microbrewers, and organic wine makers, our chefs will produce multi-course meals of the highest quality.
FOLLOWING IS THE SWANK TABLE SCHEDULE FOR THE
2014-15 SEASON. TICKETS FOR EACH EVENT
ARE $155 PER PERSON.
50 EGGS DOWN ON THE FARM
A 50 Eggs Group takeover!
When: 4-8 pm December 7
Chefs: 50 Eggs Restaurant Group (Swine, Yardbird, Khong River House)
BLACK GOLD AND SILVER SANDS
Celebrating agriculture in our county both past and present
When: 4-8 pm January 11
Benefiting: Historical Society Of Palm Beach County
Chefs: Jason Pringle, db Bistro Moderne, Miami;
Wolfgang Birk, Area 31, Miami;
Kevin Fonzo, K Restaurant, Orlando
Music: Jeff Prine
HOT PINK TOMATO
A tribute to the No. 1 garden vegetable
When: 4-8 pm February 8
Benefiting: Palm Beach County Food Bank
Chefs: Aaron Brooks, Edge Steak And Bar, Miami;
Conor Hanlon, The Dutch, Miami Beach;
Roy Villacrusis, Ahi Loi, Jupiter
LE GRAND AIOLI
When: 4-8 pm March 8
Benefiting: Cultural Council Of Palm Beach County
Chefs: Paula Dasilva, 3030 Ocean, Fort Lauderdale;
Clayton Carnes, The Grille, Wellington;
Micheal Reidt, Pilgrim, Miami
Music: Hughie Burns & the
WHERE’S THE BEET?
An all vegetable feast
When: 4-8 pm March 22
Benefiting: Palm Beach Zoo
Chefs: Ken Blue, Hippocrates Health Institute, West Palm Beach;
Julie Frans, Palms Hotel, Miami Beach;
Lauren Deshields, Market 17, Fort Lauderdale
Music: The Baron Sisters
DINER EN BLANC
Second annual Parisian-inspired event
When: 4-8 pm April 12
Benefiting: Gumbo Limbo Nature Center
Chefs: Nick Morfogen, 32 East, Delray Beach;
Michael Schwartz and Roel Alcudia, Genuine Hospitality Group, Miami;
Rick Mace, Cafe Boulud, Palm Beach
Music: Uproot Hootenanny
A beef lover’s paradise
When: 4-8 pm April 26
Benefiting: Food For The Poor
Chefs: Chris Mirocola, S3, Fort Lauderdale;
Isaac Cerny, Pistache, West Palm Beach; Blake Malatesta,
50 Ocean, Delray Beach
Music: Andrew Morris Band
Swank Specialty Produce
14311 North Road Loxahatchee, FL 33470
561.202.5648 | swankspecialtyproduce.com
EDIBLE COMMUNITIES CO-FOUNDERS
EARN NATIONAL RECOGNITION
Editor’s Note: In our inaugural issue, we shared the “Incredible Edible” story of how a local newsletter grew into an 80-plus magazine empire of hyper-local publications dedicated to celebrating local food culture, season by season. We’re proud to share the latest Edible news with our Edible Palm Beach readership.
On September 3, Tracey Ryder and Carole Topalian, co-founders of Edible Communities, were honored by Fortune and Food & Wine magazines as two of the most innovative women in food and drink for 2014.
The list comprises 25 women across various industries that have played key roles in redefining how we think about food. The Fortune/Food & Wine list notes that as leaders of Edible Communities Inc., Ryder and Topalian were “really the first publishing company, and are now the largest, to make the hyper-local food movement their focus.”
In addition to innovating a unique community- based publishing model—which bucked industry trends that increasingly seem to spell the demise of print publishing— Ryder and Topalian recognized a need to contribute in a meaningful way to thought leadership and impactful change in the local food space. “We knew we were taking on a huge project by trying to significantly impact the local food movement, so we took both a bottom-up and top-down approach,” Ryder says. “At the heart of it all are the amazing Edible Communities publishers who help grow their local food economy through authentic and compelling story-telling, events, and advocacy at the grass roots level.” As Fortune/Food & Wine noted, “Ryder and Topalian’s credo: If you want to eat local, it helps to read local.”
But Ryder and Topalian knew that more was needed to bring about deep systemic change and so they founded the Edible Institute, an annual two-day think-tank featuring thought leaders and gamechangers in the local food movement.
Attended by Edible Communities publishers and local food enthusiasts alike, Edible Institute has become a “save the date” event for anyone passionate about celebrating local food and learning about the latest hot topics and trends.
One trend we’re excited about at Edible Palm Beach is the increasing recognition, across many sectors, of the amazing contributions Ryder and Topalian have made to local food culture. As a proud member of Edible Communities, EPB congratulates and celebrates them both!