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Ethical Eating

Swank Farms' Monthly Dinner Event is Back for the Season

Unless you strive to shop solely at farmers markets, chances are you have no idea where your food comes from.

Even with all the farms we have in South Florida -- Palm Beach is actually the largest agricultural county east of the Mississippi River -- most of our produce is flown in from far off areas like California or Chile.

While "local" and "farm-to-table" have become quite the buzzwords over the past few years, there's no substitute for getting to know your farmer, seeing where he or she grows the food you're going to eat.

Starting again this Sunday, Swank Farms is starting up the season for its Swank Table Events.

Resident chef Lindsay Autry will be working together with numerous local chefs for the al fresco lunches.

See Also: Executive Chef Lindsay Autry, Pastry Chef Sarah Sipe Leave Sundy House

Sunday at noon, the "Once Upon a Farm..." lunch will kick off the monthly events being held on the property. Guests will be treated to dishes by Autry, executive chef Nick Morfogen of 32 East, executive chef Aaron Brooks of Edge Steak & Bar, chef/owner Richard Hales of Sakaya Kitchen, and executive pastry chef Huma Nagi of 3030 Ocean. The event benefits the Historical Society of Palm Beach County.

The Hot Pink Lunch takes place on Sunday, February 9 with chef de cuisine Matthew McGhee of Angle Palm Beach, chef de cuisine Conor Hanlon of the Dutch in Miami Beach, executive chef Clayton James of The Grille Palm Beach, pastry chef/owner Darlene Moree of Parisorbet, and head sommelier/owner Jenny Benize of Pour, Sip, Savor. Proceeds will be donated to Adopt-a-Family.

You Can Bank on It!, benefitting the Palm Beach Food Bank is taking place on Sunday, March 9 with culinary director Larry LaValley of 3800 Ocean, executive chef Anthony Pizzo of Cut 432, executive chef Sharithma Almodovar of Fratelli Lyon at the Norton Museum, pastry chef/owner Janderyn Makris of Earth and Sugar, and wine educator Stephanie Miskew.

A Midspring's Night's Dream is being held on April 6 from 4 to 8 p.m. Executive chef Paula DaSilva of 3030 Ocean, executive chef Rick Mace of Cafe Boulud, chef/owner Giovanni Rocchio of Valentino Cucina Italiana, executive pastry chef Deanna Lezcano of 3800 Ocean, and sommelier Mariya Kovacheva of Cafe Boulud are participating. It benefits The Armory Art Center's Outreach Program.

Each event is $155 per person; packages and gift certificates are available.

Whole Foods Market is sponsoring the series for the third year in a row.

Swank Farms is located at 14311 N. Road in Loxahatchee. Call 561-202-5648, or visit swankspecialtyproduce.com.

Follow Sara Ventiera on Twitter, @saraventiera.

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Sara Ventiera

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