Chef Dean Max, a guy who's tough to impress, swears by Jodi and Darrin Swank of Swank Farms and their hydroponic crops. "I've never seen anyone who can get that kind of flavor out of that kind of set-up," he raves. "It's a mom and pop operation all based on an amazing green thumb. And they're such great people to hang out with!"
$100, but it sounds like a royal feast:
"There'll be a long table, and it'll all be passed plates, communal-style," he says. "We want to support local people, so we're getting local shrimp, local pork, and local tuna."
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
Follow Clean Plate Charlie on Twitter: @CleanPlateBPB.