A Night of Flavor, Community, and Culinary Excellence
By Dustin Wright
The drive out to Swank Specialty Produce in Loxahatchee is just long enough to build anticipation for the night ahead. We arrived around quarter past four, greeted by a light breeze and temperatures in the high 70s.
Tonight’s theme was Día de los Muertos, promising some mouthwatering Mexican cuisine crafted by some of South Florida’s best chefs. No, I didn’t paint my face like a few other enthusiastic guests, but I did commit to wearing all black — close enough, right?
One of the best aspects of Swank Farm Dinners is the way the evening is broken into phases. It transforms the night into more of a culinary adventure than just a sit-down meal.
“My favorite part of the dinner is meeting new guests for the first time. By the end of the evening, they leave feeling overwhelmed in the best way — blown away by the experience. Most first-time guests don’t know what to expect, and their expectations are far exceeded- ed. And of course, dessert is always a highlight for me,” Jodi Swank, co-owner of Swank Specialty Produce, shared with us.
The welcome area set the tone with a mariachi band, keeping things lively, paired with light bites and cocktails. A classic daiquiri and mezcal margarita were on offer, so naturally, the mezcal won out. Pro tip: if you’d like another before moving on to the next location, bring your first drink to the back of the line and sip it respectfully while you wait for round two. After all, Spred the Dub was performing live at this dinner, and staying hydrated (or… mezcal-ed?) felt like the responsible choice.
After a few words from Jodi about the night’s event, we were herded — yes, like cattle — to the next phase of the evening. As the line moved, tables filled with canapés began to appear. Each chef had their chance to shine, presenting their creations in perfectly curated, bite-sized forms. Picture a one-bite Caesar salad made with Swank lettuce and topped with caviar or a tangy shrimp aguachile. Oh, and did I mention the glass of bubbly waiting at the end of the line? Time to say goodbye to that mezcal marg.
A cluster of high-top tables gave us a chance to test out the canapés while mingling. Once we’d had our fill (of both food and small talk), it was time for the main event: a five-course plated dinner beneath Swank’s rustic pole barn. After a short wait, we were escorted to our table, greeted by chips and an array of salsas — a thoughtful touch to keep us occupied while deciding which beverages to gravitate toward next.
The barn’s perimeter was dotted with vendors and beverage booths, offering everything from coffee trucks to craft beer on tap. A selection of wines curated by sommelier Jon Wine? Check. More mezcal margaritas? Sadly, those ran out (partially my fault).
By now, Spred the Dub was jamming, encouraging guests to make some questionable decisions — which, judging by the crowd, were fully embraced. One standout feature of Swank dinners is the elevated stage setup. The live band performs on one platform while the chefs work their magic on another, just below. It’s a fitting tribute to the ingredients and the culinary masterminds behind the meal.
And speaking of the meal, let’s dive in. Each of the five courses was helmed by a different chef, showcasing their unique take on the evening’s theme. The first course, Pork Pozole Rojo, was prepared by Chef Jon Sarmiento, Swank Farm’s resident chef. The rich, hearty soup set the tone for what was to come. Next, Chef Jobani Ralac-Cristal from A’lu in Boynton Beach presented Chicken Mole served with Swank’s seasonal vegetables. The mole was perfectly balanced, and the chicken was melt-in-your-mouth tender — easily one of my favorites of the night.
Chef Johnny Demartini from Ravish in Lantana broke things up with a flavorful beef barbacoa tostada, paving the way for the main course. Swank Pork was the centerpiece of Chef Eddie Lara’s main-course dish. The chef and founder of The Wolf of Tacos in Miami paired the succulent pork with a bright and savory mole verde made from Swank greens, accompanied by seasonal veggies and Mexican red rice. The green mole was a standout, and the pork delivered in every way.
“We love inviting both local and national chefs to the farm each season. Many of them use our produce throughout the year. The chefs really enjoy cooking in a rustic, open-air setting with lots of fire. Guests love watching them in action, and it gives 200 people the opportunity to visit their restaurants in the future,” shared Jodi.
At this point, you’d think dessert would be an afterthought. Think again. Enter pastry Chef Anna Ross, owner of Anna Bakes, standing before a sea of churro cheesecakes getting their final touches. After a closer look and a few photos, I knew resisting was not an option. After signing myself up for tomorrow’s gym class (mentally, at least), I gave in and savored every bite.
The night ended with a dazed sense of satisfaction as if we’d all conquered a culinary rite of passage as a table. Swank Farm yet again delivered not just a dinner but a beautifully orchestrated evening — one I’ll happily return for, mezcal margaritas or not.
Upcoming Swank Table Dinners will run throughout season and include themes such as a tribute to culinary legend Alice Walters, an ‘80s pajama party with caviar and champagne, a CBD-infused evening, and many more.
14311 N. Road, Loxahatchee
@swankspecialtyproduce
