I can not think of a better way to start out 2013 than attending a charity event with a great group of friends. Sunday I attended a Swank Farm’s “Farm to Table” event benefiting the Milagro Center, a charity near and dear to my heart.
The event started with mojitos and hors d’oeuvres. Jodi and Darren Swank gave a talk about the farm and eating locally grown produce.
Aran Goyoaga was signing her book Small Plates and Sweet Treats. The book was nominated for the James Beard award. I will talk more about Aran in another post.
Lunch was served alfresco. Judith Olney bought the handmade vine baskets in North Carolina. Different businesses/volunteers made the centerpieces.
Lindsay Autry’s amazing vegetable salad with watermelon radishes and pickled shelling beans topped with a sorrel buttermilk dressing. This salad and dessert was my favorite. Lindsay is now the chef at the Sundy House.
Chef Chris Miracolo grilled blue point oyster bruschetta with stewed chickpeas. Chris works at Max’s Harvest restaurant.
Chef Gordon Maybury’s beet salad and heirloom tomatoes with a tangerine dressing. Chris is the head chef at the PGA Resort.
Chef Sean McDonald grilled yogurt marinated swordfish with tomatoes and upland cress salad. Sean is the head chef at the Hilton Fort Lauderdale Beach Resort’s Ilios Restaurant.
Chef Darlene Moree of Paris Sorbet created Poir William Brandy Sorbet shaped like a pear served with stilton shortbread, candied pecans and pear scented caramel sauce. This dessert was beyond words. I do not think anyone left hungry.
I must not forget, Jenny Benzie, head sommelier of Pour Sip Savour, served a different wine with each course.
Have you ever been to a farm to table event? This was my third event at Swanks Farm and I can not wait till my next. Each event is different and unique in its own way. I hope you are enjoying 2013.