What do you get when four notable chefs from three different Palm Beach restaurants collaborate on a meal? Odds are, deliciousness.
That’s what’s in store for Swank Specialty Produce’s next down-on-the-farm luncheon, smack dab in the middle of the Loxahatchee Grove farm’s grounds.
The cooking squad for the March 17 affair—the fourth Swank lunch event this season—includes Clay Conley of Buccan and Imoto; Jim Leiken and pastry guru Arnaud Chavigny of Café Boulud; and Michael Wurster of Malcolm’s at The Omphoy.
Delray Beach sommelier Stephanie Miskew will be on hand, too, to pair courses with wines.
The noon-4 p.m. event is called “Wearin’ O’ The Green Salad,” but don’t be fooled: Lunch not only will include some of Swank’s acclaimed produce and herbs, but also ingredients supplied by Florida ranchers, seafood purveyors, cheese-makers and more.
The luncheon, $150 a person, benefits the Red Cross and includes a tour of Swank’s hydroponic growing houses.
To make a reservation—the earlier the better since Swank’s lunches routinely sell out—call 202-5648 or visit www.swankspecialtyproduce.com.
Next month’s luncheon at Swank is April 7, when the featured chefs and sommelier will include a brigade from Michael’s Genuine Food & Drink in Miami.