Saturday, February 4, 2023

Farmer’s Table to Host Chef’s Dinners

As if Farmer’s Table (1901 N. Military Trail, Boca Raton, 561/417-5836) couldn’t get any busier or more popular, the healthy-green eatery of Joey Giannuzzi and Mitchell Robbins will pair up with South Florida Food & Wine to next month launch a quintet of guest chefs’ dinners, each focusing a different aspect of the local culinary scene.

Dubbed “Turn the Table,” the special dinners will be held the first Tuesday of every month from July to November. Each of the first four will feature a different chef, with all four chefs collaborate on the final dinner. Each will also feature paired wines, a cocktail reception and donations to four different charities.

Here’s the schedule:

• Tuesday, July 7 – “A Farmer’s Forage” by Farmer’s Table. Executive Chef, Victor Malaric, will utilize ingredients sourced within 50 miles of Farmer’s Table paired with wines from the Constellation portfolio. A portion of the proceeds from the event will benefit the Dan Marino Foundation. The reception cocktail will be made with Ketel One Vodka.

• Tuesday, August 4 – “Vegan Street Food” by Green Bar & Kitchen. Executive Chef and co-owner, Charlie Grippo, will showcase his plant-based cooking style paired with vegan wines from Ste. Michelle Wine Estates Portfolio. A portion of the proceeds from the event will benefit FEED. The reception cocktail will be made with (vegan) Bulleit Bourbon.

• Tuesday, September 1 – “A Taste of Florida Seafood” by Rebel House. Owner Michael Saperstein and Chef de Cuisine, Danielle Herring will highlight locally caught fish and shellfish paired with wines from theMichael David portfolio. A portion of the proceeds from the event will benefit Kids in Distress. The reception cocktail will be made with Ron Zacapa 23.

• Tuesday, October 6 – “Snout to Tail” by DADA. Executive Chef and co-owner, Bruce Feingold, will create a menu for pork lovers paired with single vineyard wines from Mira Winery. A portion of the proceeds from the event will benefit Healthy Bellies. The reception cocktail will be made with Tequila Don Julio.

The series will conclude with a cocktail reception on Tuesday, November 3rd where the four chefs will each prepare two courses for a total of eight courses along with cocktail, beer and wine bars. The exclusive brewery for the event is Saltwater Brewery.

Cost of the first four dinners is $100 per person, with the finale priced at $150. For more information and to purchase tickets, call the restaurant at 561/417-5836.

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