Genuine Teamwork: Announcing Our Swank Table Luncheon Menu on Sunday, April 7

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Swank Specialty Produce owners and growers Jodi and Darren Swank address guests this past weekend.

On Sunday, Ellie and I attended our first Swank Table event in Loxahatchee Groves, FL where we enjoyed a farm tour, drinks, and delicious food served family style from some of Palm Beach County’s best chefs, like one of our former Miami buddies, Clay Conley.  Part reconnaissance mission for our upcoming “Genuine Swank” luncheon, part relaxing way to close the weekend, we were not only blown away by the incredible bounty, beauty, and variety of produce growing at Swank Specialty Produce, but at the skill of the event producers under the leadership of resident chef Lindsay Autry to craft a line-up Goldilocks would approve of.  Not to big, not to small. Just right.  Sunday’s theme was green for more than the obvious reasons.  It also happened to be St. Patrick’s Day, so naturally mead made from local honey by a local brewer down D Street from the farm was involved.  We loved it cutting with beer, a mixture called a braggot.

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Welcome cocktail magic care of Eric Larkee and Hedy Goldsmith: the carrot-lemon verbena farmer fizz!

As you probably know by now, our chefs at The Genuine Hospitality Group source Swank’s amazing baby veggies and greens for Michael’s Genuine Food & Drink and Harry’s Pizzeria in Miami, as well as 150 Central Park’s farm-to-ship menus aboard Royal Caribbean’s Oasis of the Seas (and soon to be its sister ship Allure,) now overseen by executive chef of Michael’s Genuine Food & Drink Bradley Herron.  We are thrilled to have chef de cuisine Niven Patel now onboard at Michael’s Genuine Food & Drink in Miami, a Homestead resident this past year turned Caymanian, working with Dean Max at one of Grand Cayman’s pioneering farm-to-table restaurants, the Brasserie. Niven couldn’t get enough fresh seafood off their boats and loved every bit of the experience. With family still in South Miami, it was time to return and serendipitous that we struck up a relationship with him over the past year on-island making his entree into our family that much more organic.

Niven will join  Michael and Hedy for his first event as part of the genuine team at Genuinely Swank. It’s a great addition to the event for guests as his style is shining through in Whole Snappers and more on the menu, and Niven will have an opportunity to visit one of our most important farms to our kitchen at home base.  Can’t wait to hear all the wonderful things Jodi and Darren will have to say about this news!  Niven is active on Instagram, even better news for you and for us!

Tickets to our Swank Table luncheon are available at this link, but going fast!  The event is Sunday, April 7 from 12 – 4:00 p.m. at Swank Farms Specialty Produce in Loxahatchee, a short hour drive from Miami.  Proceeds from ticket sales benefit the James Beard Scholarship Foundation. Check out the menu as it stands, subject to change, below. Can’t wait for Lindsay’s additions.  Slainte!

GENUINELY SWANK
Welcome 
Farmer Fizz, a nod to Harry’s Pizzeria with heirloom carrots, lemon balm and prosecco
Executive Pastry Chef Hedy Goldsmith and Wine Director Eric Larkee
Bite (Lindsay)

Stationed HD
Roasted Shishito Peppers, seasalt, chervil yogurt
Marinated shrimp, celery leaves, calendula flowers
BBQ Quail, pickled radish, cucumber, crusty bread
Chef de Cuisine Niven Patel, Michael’s Genuine Food & Drink

First (Lindsay)

Second
Cauliflower soup  nasturtium flowers, Marconaalmonds, chives
Arrowhead spinach, shaved vegetables, sproutedmung beans, heirloom tomatoes, goat cheese dressing
Chef de Cuisine Niven Patel, Michael’s Genuine Food & Drink

Third
Wood roasted snapper, pepper escabeche, charred snap peas, marinated eggplant
Chef de Cuisine Niven Patel, Michael’s Genuine Food & Drink

Fourth
Dry Aged Ribeye, herb “board” sauce ,mustard greens,
roasted vegetables (carrots, turnips, okra)
Chef de Cuisine Niven Patel, Michael’s Genuine Food & Drink
 

Dessert
Roasted Beet and Hazelnut Galette
Brown Butter Streusel + Caramelized Buffalo Mozzarella
Lemon Balm Creme Fraiche
Carrot Clementine Confit
Executive Pastry Chef Hedy Goldsmith 

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