So you’re invited to an exclusive, secret-location alfresco gathering where everyone dresses divinely in white, dines under the stars, and brings and lights candles to make the evening sparkle.
That’s generally the gist of Paris’ legendary annual “le diner en blanc” celebrations, a concept that has spread throughout the world—and now is the inspiration behind an upcoming “diner en blanc,” of sorts, in which a Palm Beach chef and sommelier are
headliners.
Swank Specialty Produce in Loxahatchee Groves has finalized its 2014 lineup of down-on-the-farm mealtime events taking place along its lush grounds—and for the first time, they include not only lunches but a twilight-time, wear-white and light-candles dining soiree.
Cafe Boulud's Rick Mace is among chefs in Swank's lineup.
The 2014 schedule includes three noon-4 p.m. lunches—Jan. 12 is the first—and a series-concluding 4-8 p.m. “Midspring Night’s Dream” finale on April 6.
Several Palm Beach County chefs are participating in the lineup, along with others from Miami and Fort Lauderdale. A team of at least four collaborate at each event, preparing and serving dishes incorporating Swank’s acclaimed bounty, plus ingredients from Swank’s event-partners ranging from Florida ranchers and seafood purveyors to cheese- and wine-makers.
The lunches and twilight affair, each benefiting a different area nonprofit organization, are $155 apiece. The schedule follows, with participating Palm Beach chefs and sommeliers in bold (for more info or to make a reservation, visit www.swankspecialtyproduce.com; Swank’s events typically sell out so reserve quickly if you want a seat at table):
Jan. 12, noon-4 p.m.: “Once Upon a Farm,” benefiting the Historical Society of Palm Beach County. Participating chefs: Nick Morfogen of 32 East in Delray Beach; Aaron Brooks of Edge, Steak & Bar in Miami; Richard Hales of Sakaya Kitchen in Miami; and John Drugan of Edge, Steak & Bar in Miami.
Matthew McGhee of The Ritz-Carlton's Angle restaurant.
Feb 9, noon-4 p.m.: “Hot Pink Lunch,” benefiting the Breast Cancer Research Fund. Participating chefs and sommeliers: Matthew McGhee of Eau Palm Beach Resort’s Angle; Clayton Carnes The Grille in Wellington; Conor Hanlon of The Dutch in Miami; Darlene Moree of Parisorbet in West Palm Beach; and Jenny Benzie of Pour, Sip, Savor.
March 9, noon-4 p.m.: “You can Bank on It,” benefiting the Palm Beach County Food Bank (bring canned goods to be donated to the food bank). Participating chefs and sommeliers: Larry LaValley of 3800 Ocean on Singer Island; Sharithma Almodovar of Fratelli Lyon at West Palm Beach’s Norton Museum of Art; Anthony Pizzo of Cut 432 in Delray Beach; Janderyn Makris of Earth and Sugar in Boynton Beach; and Delray Beach-based wine educator and writer Stephanie Miskew.
April 6, 4-8 p.m.: “A Midspring Night’s Dream,” benefiting the Armory Art Center’s Outreach Program. Participating chefs and sommeliers: Paula DaSilva of 3030 Ocean in Fort Lauderdale; Giavanni Rocchio of Valentino Cucina Italiana in Fort Lauderdale; Rick Mace of Café Boulud in Palm Beach; Deanna Lezcano of 3800 Ocean on Singer Island; and Mariya Kovacheva of Café Boulud in Palm Beach.
