It’s Tuesday, which means only FIVE more days until pastoral and gastronomical Nirvana—or Sunday’s February Swank Table brunch.
You know we love these—imagine handcrafted cocktails and sublime appetizers served next to fields bursting with tomatoes—and then a four-course brunch in a wide open tent comprised of delectable dishes—many made with produce from right there on the farm—from the area’s finest chefs.
There’s music playing, pretty people everywhere and the kind of vibe that’s only be experienced by good food with good people in the Florida sunshine. We love, love, love these farm brunches—and so does everyone it would seem! As Jodi Swank tells us, there are only 16 seats left!
Here’s what’s on tap for this Sunday:
What: Hot Pink Lunch, “A pink heartfelt feast” benefiting ADOPT-A-FAMILY
Participating star chefs/sommeliers: Matthew McGhee, Chef De Cuisine, Angle, Eau Resort Palm Beach; Wolfgang Birk, Executive Chef, Area 31 Restaurant, Miami; Clayton Carnes, Executive Chef, The Grille, Wellington; Darlene Moree, Pastry Chef /Owner, Parisorbet, West Palm Beach; Jenny Benize, Head Sommelier /Owner, Pour, Sip, Savor, Palm Beach & Nantucket
When: Sunday, Feb. 9, noon to 4 p.m.
Where: Swank Farms, 14311 N Road, Loxahatchee, 561/202-5648
Cost: $155, adults only
Contact: swankspecialtyproduce.com
