On March 8, 2015, Swank Farms hosted the Cultural Council for “Le Grand Aioli,” Provence’s most famous feast. Nationally recognized chefs created a farm-to-table feast in an open air tent right before guests’ eyes. Chefs included: Michael Reidt, Executive Chef, Pilgrim Restaurant, Miami; Clayton Carnes, Executive Chef, The Grille Wellington; Paula DaSilva, Executive Chef, 3030 Ocean, Fort Lauderdale; Carmen Padilla, Pastry Chef, Meat Market, Miami & Palm Beach; Stephanie Miskew, Sommelier, Wine Educator & Writer, Delray Beach; Sweet Water Brewing Company; St. Augustine Distillery Company and welcome drink by Taylor Hall, Mixologist, Marriott Pompano Beach Resort & Spa.

The Swank Table calls on the best of our state’s farmers, ranchers, artisanal producers, micro-brewers and organic wine makers. Swank Specialty Produce is a hydroponic farm owned and operated by Darrin and Jodi Swank since 2002. Swank grows over 280 varieties of vegetables and sells to many chefs throughout Palm Beach, Broward, Dade and Orlando.

Proceeds from the Swank Table benefited the Cultural Council of Palm Beach County’s education programs. For questions, please contact Mary Lewis at mlewis@palmbeachculture.com or (561) 472-3340.