SWANK SPECIALTY PRODUCE. Our name says it all. You and the best chefs in southeast Florida know our bright vegetables, exquisite greens, and fragrant herbs. For over 20 years, we have delighted customers at our market stands and chefs in their restaurants who use our produce in their most enticing farm-to-table dishes.
Now, Swank Farm is excited to announce a new experience on the farm, Swank Farmhouse Wine Dinners. Each Dinner will be a unique experience with a Local Chef and amazing wines provided by Jon Wine of The Tasting Room. Join 24 guests in Swank's Farmhouse "state of the art" open air kitchen where your meal will be prepared right in right in front of you. Each Dinner will start ar 7pm with a Welcome Bite and a Champagne toast. Then you will move inside where 5 courses will be prepared and paired perfectly with a Wine Selection.
For all event information and a more detailed menu please see our Website.
Swank Farmhouse Wine Dinner with Chef Blake Malatesta of The Wine Room and Sommlier Jon Wine of The Tasting Room on May 19th Menu
Welcome Bite: Rock Shrimp Taco – kohlrabi, grilled pickled peaches, onion ash mayo
NV Pommery, Brut Royal Rose, Reims, Champagne (34% of Chardonnay, 33% of Pinot Noir and 33% of Pinot Meunier)
1ST Course: CRUDO Of The Moment – spiced lardo, zucchini, lemon balm, passionfruit prosecco vinegar
2021 Arietta “On the White Keys” Bordeaux Blanc style blend, Sonoma Mtn/Napa Valley, California (87% Sauvignon Blanc, 13% Semillon)
2nd Course: DUCK CAESAR – Duck Ham, swank lettuce, Hawthorne Havariti, herbs and flowers
2018 St Innocent, Single Vineyard Pinot noir “Freedom Hill Vineyard” Willamette Valley, Oregon (100% Pinot Noir)
3rd Course: COQ AU VIN - ballotine, dirty rice, red wine jus
2020 Celani Family Vineyards “Tenacious” Right-Bank Bordeaux style blend, Napa Valley, California (70% Merlot, 30% Cabernet Franc)
4th Course: FL RIBEYE – swank cream greens, roasted turnips, beef butter Yorkshire pudding
2020 Leonetti Cellars, Cabernet Sauvignon, Walla Walla Valley, Washington (82% Cabernet Sauvignon, 6% Malbec, 6% Petit Verdot, 6% Cabernet Franc)
5th Course: Floribbean Fosters- caramelized plantains, avocado honey, ginger ice cream
2014 Badia a Coltibuono, Vin Santo del Chianti Classico, Tuscany (Trebbiano & Malvasia)