THE Food ISSUE
FROM KITCHEN TO TAVERN
A Seat at the Table
There’s just something about food that always brings us home. For me, comfort food will forever be lasagna. Growing up, my mom had a tradition: on our birthdays, each child got to choose their favorite dinner. Without fail, I always asked for her lasagna. To this day, the smell of bubbling cheese and sauce feels like a warm hug—and no five-star restaurant could ever top it. That’s the magic of food: it’s never just about what’s on the plate, it’s about the stories, traditions, and memories it carries.
Food has a way of stealing the spotlight at nearly every occasion. It may not always be billed as the main event, but let’s be honest—it usually is. At Mr. B’s Tavern, it’s the rigatoni or banana cream pie that people can’t stop talking about. At Common Grounds, it’s a single-origin pour-over that sparks just as much conversation as the company you share it with. Even on quiet nights in, food takes center stage—whether you’re cooking from scratch, reheating leftovers that somehow taste even better the next day, or opening the door to the joy of takeout. (Love, it turns out, sometimes arrives in a brown paper bag that smells like Pad Thai.)
Of course, food can also be indulgent theater, the kind that crowns the humble potato with a mountain of caviar. And it can be playful too—like the “rules” of sushi that remind us to savor each bite, or spooky after-school snacks that make October afternoons just a little more magical. Food slips into every season, every stage of life, as essential as the stories we tell around it.
Even when we’re not eating, food shapes our rhythms. We curl up with books that describe it so vividly we can almost taste it. We relive moments through recipes. Food marks our milestones, softens our hardest days, and gives us reasons to gather, laugh, and linger a little longer.
So as you dive into this issue, may it stir up memories of your own comfort foods, your family traditions, and those small but meaningful culinary joys that make life richer. Because whether you’re dining at a world-class restaurant, sipping a cocktail (or, in my case, a mocktail), or cozying up with takeout at home, one thing is certain: food is the thread that weaves us all together.
Bon Appetit,
DENISE DELAUNAY-WOOD,PUBLISHER @PALMBEACHCITYLIFESTYLE
October 2025
PUBLISHER
Denise Wood denise.wood@citylifestyle.com
MANAGING EDITOR
Arsine Kaloustian arsine.kaloustian@citylifestyle.com
AREA DIRECTOR
David Wood david.wood@citylifestyle.com
PUBLICATION DIRECTOR
Katie Bode katie.bode@citylifestyle.com
SOCIAL MEDIA COORDINATOR
Olivia Wood olivia.wood@citylifestyle.com
CONTRIBUTING PHOTOGRAPHER
Abbey Turner Butson
Corporate Team
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Jenna Crawford
LAYOUT DESIGNER Lillian Gibbs
QUALITY CONTROL SPECIALIST Hannah Leimkuhler
business monthly
Shanghai’d Debuts on Clematis with a Fresh Spin on Familiar Fare
SubCulture Group’s Rodney Mayo has reintroduced the former Kapow! Noodle Bar as Shanghai’d, now open on Clematis Street. While the ownership remains, the concept has evolved—featuring new Szechuan and Cantonese dishes alongside New York-style Chinese classics like General Tso’s chicken and moo goo gai pan. With tableside fire-cooked dishes and a lively relaunch party planned, Shanghai’d blends nostalgia with flair, reaffirming Mayo’s deep roots in downtown West Palm’s hospitality scene.
Award-Winning Coffee, Scandinavian Calm
In a county rich with coffee culture, Johan’s Joe quietly stands apart—earning the title of Best Coffee Shop in Palm Beach County for 2025. Since 2015, this Swedish-inspired café in downtown West Palm Beach has welcomed guests with minimalist design, house-made pastries, and fair-trade coffee from Löfbergs Lila. More than a café, it’s a refined retreat for a midday “fika,” a peaceful workspace, or a European-style bite that feels both elegant and unhurried.
Flavor South Florida: There’s Still Time to Savor
There’s still time to catch the tail end of Flavor South Florida , the month-long culinary celebration running through September 30. With over 50 restaurants from Jupiter to Boca Raton offering specially priced prix-fixe menus, now’s your chance to try that spot you've been eyeing. From chef-curated dishes to local favorites, it’s a delicious way to support area dining before the season ends. No tickets needed—just book, order the Flavor menu, and dig in.
WHERE PALM BEACH CELEBRATES FLAVOR
the CITY LIST
We have such amazing, innovative business leaders in our community who are proud to serve you, our residents, with class and quality. We’ve compiled some of our top company picks for the services that might be on your mind this month in an effort to make your lives a little easier.
Grocery Store
Steak Shop by Rancher's Reserve ranchersreservefl.com | 561.815.1063
Joseph's Classic Market josephsclassicmarket.com | 561.858.8819
Cod & Capers Seafood Marketplace codandcapers.com | 561.622.0963
Doris' Italian Market dorismarket.com | 561.517.8488
Spice of India spiceof-india.com | 561.766.2624
Bakery
Ganache Bakery ganachebakerycafe.com | 561.507.5082
Loic Bakery & Cafe bakeryloic.com | 561.570.1425
HIVE Bakery & Cafe hivebakeryandcafe.com | 561.360.2196
Want to suggest a monthly pick?
Earth and Sugar earthandsugar.com | 561.225.1260
Napoleon Bakery napoleon-bakery.com | 561.588.6295
ARTICLE BY ARSINE KALOUSTIAN
The Potato Wears Prada
At Paris’s Caviar Kaspia, a humble spud becomes the runway’s most indulgent late-night bite
If you’ve ever pulled off a caviar bump—delicately licking pearls of brilliance off your hand like a wink to luxury—you’ve already joined the high-low culinary cult. But why stop there? For 92 years, the Parisian institution Caviar Kaspia has been dishing out ultra-luxe plates for Europe’s social elite, pairing Beluga caviar with Norwegian smoked salmon and carafes of vodka on ice.
Located in the Place de la Madeleine, it’s a storied caviar boutique with a restaurant tucked away on the second floor. Over the last decade, Kaspia has become the Fashion Week clubhouse. Think Rihanna, Kanye West, Carine Roitfeld, and Bella Hadid dropping in for a bite, while editors down vodka shots in the corner and models drift between tables. It’s also the only restaurant where you might find yourself queuing for the bathroom behind Raf Simons. If you’re heading to Paris Fashion Week this fall (September 29 – October 7, 2025), Kaspia is the kind of late-night stop that’s as essential as the shows themselves.
And yet, among all the grandeur, Kaspia’s most famous dish is disarmingly humble: the baked potato. Split open, whipped with sour cream and chives (plus a secret family flourish they’ll never share), then crisped to perfection, it’s finished with a pool of fresh cream and crowned with a gleaming mound of caviar. Subtle yet decadent, filling yet fashion-forward, it’s the dish that keeps the glitterati going between runway shows—a potato dressed for the front row.
HOW TO RECREATE THE ICONIC KASPIA POTATO
1. Start with the right spud. Caviar Kaspia insists on a Samba potato from Brittany. It’s sturdy, earthy, and the perfect foil for indulgence. Bake until tender.
2. Scoop and enrich. Remove the potato flesh, reserving the skin, and whip with sour cream, salt, pepper, and chives until silky.
3. Reassemble with style. Return the mash to its shell and crisp it in the oven at a high temp until golden and tempting.
4. Add the cream. Spoon a pool of fresh cream into the center of the potato to balance the brine and keep each bite luscious.
5. Crown with caviar. The pièce de résistance: a mound of caviar so glossy it deserves its own flashbulb moment.
6. Capture, then devour. This is food as fashion— made to be photographed, then demolished. The baked potato never looked so good.
FINE JEWELRY STORE IN THE HEART OF WEST PALM BEACH
BESPOKE JEWELRY | REPAIRS | UNIQUE ESTATE PIECES | SEASONAL EVENTS
Grounds for Connection
In a turbulent coffee market, community and provenance matter more than ever
Coffee may be the most democratic of luxuries—served in porcelain at gilded resorts, pulled as espresso shots in corner cafés, or savored slowly at the kitchen table. But in 2025, the story of coffee is also one of volatility. Climate change and global trade disputes have made this morning ritual more fragile— and more meaningful—than ever.
THE GLOBAL PICTURE: CLIMATE ON THE EDGE
In Brazil, the titan of arabica, drought and wildfires have stripped harvests by more than 10%. Vietnam, the leader in robusta, faces scorching El Niño conditions that parch fields and strain yields. Across East Africa—the cradle of coffee itself—farmers are cautiously hopeful after years of drought, though forecasts suggest harsher seasons to come.
Coffee is not a crop that bounces back quickly. A damaged plant can take years to recover, if at all. The result: a fragile global supply that ripples through the entire chain.
TRADE AND SUPPLY SHIFTS
Overlaying climate pressure are new trade barriers. National tariffs on coffee imports—50% on Brazilian beans and 20% on Vietnamese—have disrupted long-established supply routes and driven up costs for roasters around the world. For cafés, the math grows increasingly unforgiving: absorb the higher prices or adjust menus to stay sustainable.
ARTICLE BY ARSINE KALOUSTIAN PHOTOGRAPHY BY ABBEY TURNER BUTSON
PALM BEACH IN THE PICTURE: COMMON GROUNDS
All of this global drama—droughts in Brazil, tariffs on imports, ships idling in distant ports—eventually percolates down to the cup in your hand. And in Palm Beach, that cup is often poured at Common Grounds, the community-minded roaster that began in Lake Worth Beach in 2014 as a nonprofit hub for artists and entrepreneurs.
A decade later, with three thriving locations and a wholesale division, Common Grounds has proved that resilience can be brewed as surely as coffee itself. Its largest outpost, the café and roastery at the Plaza at CasaMara on Dixie Highway, opened in 2022. With a 40-seat indoor lounge and breezy al fresco patio, it’s more than a place for espresso; it’s a gathering space where the global story of coffee distills into something intimate and local.
“Community is the heartbeat of our business,” says co-founder and operating owner Justin Olive. His path to entrepreneurship—shaped by travel, ministry, and nonprofit work—infused Common Grounds
Common Grounds in West Palm Beach
with a culture rooted in connection.
“I’ll always listen to my employees, my customers, and my peers,” he reflects.
“It’s a simple yet profound way to stay grounded in purpose.”
LUXURY MEETS RESILIENCE
In the Palm Beaches, luxury has always been about provenance: the vineyard that produced your Bordeaux, the atelier that stitched your jacket, the orchard that yielded your olive oil. Coffee is no different.
To sip a cappuccino is to experience a blend of stories—Vietnamese droughts, East African fortitude, and the steady hands of local roasters who refuse to compromise on quality.
And that’s why, in this climate of unpredictability, supporting local roasters matters more than ever. Independent cafés like Common Grounds invest in relationships with growers, roast with care, and build community at the neighborhood level. Corporate chains may move commodities at scale, but local shops keep the human story intact—the story that connects a farmer in Kenya, a roaster in Palm Beach, and the cup in your hand.
For Olive, the challenge is not just weathering volatility but reframing it. “Every bag of beans now carries a saga of resilience,” he says. “It’s not just coffee—it’s the lives of farmers adapting to harsher climates, the logistics of getting crops across oceans, and the determination to preserve quality in uncertain times.”
Common Grounds in West Palm Beach
Common Grounds in West Palm Beach
With over 19 years of experience, Jonathan Duerr offers unmatched expertise in Palm Beach County real estate. Specializing in residential resale and new construction, he has a proven record of creating and closing deals from Jupiter to Miami.
Jonathan is also a dedicated community leader, supporting organizations like the Leukemia and Lymphoma Society, Place of Hope, and Cancer Alliance. As President-Elect of the PB Board of Realtors and host of the Palm Beach Food & Wine Festival, his commitment to the region is unparalleled.
Combining traditional strategies with cutting-edge marketing, Jonathan delivers expert guidance, market insights, and successful negotiations.
AN OLD FLORIDA Romance
MR. B’S TAVERN STANDS AS A LOVE LETTER TO GEORGIA AVENUE, COMMUNITY, AND CULINARY CHARM
ARTICLE BY ARSINE KALOUSTIAN PHOTOGRAPHY BY ABBEY TURNER BUTSON, ORI HARPAZ AND ALI REDMOND
On a stretch of Georgia Avenue once lined with auto body shops and paint contractors, a new chapter in West Palm Beach dining has taken root. Mr. B’s Tavern—the latest creation from Matthew and Aliza Byrne, the husband-and-wife duo behind Kitchen and Kitchen North—is a place where retro nostalgia, neighborly spirit, and weekend revelry converge.
Officially opened last December, the tavern is a laidback Old Florida spot with just enough polish — a place to grab a beer, a burger, or a dance under the disco ball.
FROM DREAM TO DESTINATION
The idea wasn’t meticulously planned; it fell into their laps through a trusted partner. Their seafood purveyor owned the space and asked if they knew of anyone interested.
“It used to be an old Spanish bar,” says Aliza. “The second we saw it, we immediately jumped on it. It’s always been a dream to open an Old Florida tavern.”
The building carries its own history. For years it was a seafood market, its faded red lettering still etched into the concrete above the entrance. Inside, the walk-in freezer has been reimagined as a billiard room.
To capture the right spirit, the Byrnes enlisted designer and neighbor David Lucido, and sourced much of the décor locally. The wood bar came from Bloomer and Stanton. Bar sconces were handcrafted by Massimo Frank. Furnishings were pulled from Show Pony and Eclectic Patina. And above it all hangs a bold painting of a tiger. “It’s kind of perfect,” Matthew laughs. “We randomly named him Frank the Tiger and later learned a ‘blind tiger’ was actually a Prohibition-era euphemism for an illegal bar.”
THE BYRNE LEGACY
Matthew Byrne started cooking at 13 alongside his grandmother, later honing his craft in Philadelphia’s top restaurants before spending more than a decade as a private chef, including for the legendary Tiger Woods.
In 2013, he and his wife Aliza opened Kitchen, conceived as an extension of their home—intimate, seasonal, and ingredient-driven. Kitchen North and now Mr. B’s Tavern followed, with a fourth spot set to open soon just down the block.
Photography by Abbey Turner Butson
“Kitchen will always be more seasonal,” Matthew says. “But Mr. B’s is about this neighborhood, about the people who live here year-round.”
FOOD & DRINK
The food at Mr. B’s stays true to the Byrnes’ roots: fewer dishes, done exceptionally well. It’s hearty barroom favorites— comforting and familiar—but executed with the same integrity that defines their fine dining. Think Florida-style fish dip with Old Bay crackers, wings in classic Buffalo or the sweet-heat “Grandma Han’s,” and staples like schnitzel, burgers, and rigatoni vodka that regulars already rave about. Even the vegetarian eggplant burger has real heft, proof that care extends to every plate.
And because this is a tavern at heart, the menu lives alongside a lively bar. Cocktails like the Soso Spritz, The Stanton, and Georgia Nights nod to the neighborhood, while the beer list bridges craft culture with throwback classics—everything from local drafts to Red Stripe, Miller High Life, and PBR tallboys.
By day, Mr. B’s feels like a breezy neighborhood hangout, easygoing and relaxed. By night, especially on weekends, it transforms. A DJ spins from 7 to 11 under a glowing disco ball. Locals play darts and pool. Families stop in for dinner, while younger crowds gather for cocktails and dancing.
“People love the concept,” Aliza says. “They can come how they want—bring their kids, watch football, play pool, or celebrate with friends. On weekends, they come for brunch from 11 to 2, maybe for a breakfast burrito, and then they’re back at night to dance.”
THE SPIRIT OF GEORGIA AVENUE
Mr. B’s is more than a tavern—it’s part of a transformation. Georgia Avenue, long industrial, is fast becoming a hub of creativity and design. Nearby showrooms, antique dealers, and studios—from Danielle Rollins to Renny and Reed—have given it a new identity. Soon, the street will add textile shops, a gluten-free bakery, a coffee shop, a gallery, and a home store.
“We tried to keep as much local as possible,” Matthew says. “Every house around here has been kissed by Georgia Avenue. Designers are sourcing everything from right here. It’s very local—driven by local people, for local people.”
That energy inspired the Byrnes to look beyond Mr. B’s. At the far end of the block, they’re developing Aleeza, a Mediterranean restaurant named for Aliza. Designed for the younger, health-conscious crowd moving into the neighborhood, it will highlight high-quality proteins and seasonal vegetables.
They love the symbolism of it—Mr. B’s on one side of the street, Aleeza on the other. Near and complementary, the pair are a reflection of Matthew and Aliza themselves: an enduring partnership built on vision, craft, and love.
Photography by Abbey Turner Butson
Photography by Abbey Turner Butson
Photography by Ali Redmond
Photography by Ori Harpaz
BOOKED FOR FALL
Award winners, thrillers, and a gothic masterpiece to match the season’s mood
ARTICLE BY ARSINE KALOUSTIAN
WHAT TO SIP WHILE YOU READ
Because every book deserves the perfect pour.
Audition: Earl Grey tea — refined and sharp
Onyx Storm: Spiced chai latte — bold, fiery, and warming
The Emperor of Gladness: Mulled cider — a layered, slow sip
None of This Is True: Dark roast coffee — fuel as the suspense builds Rebecca: Red wine — timeless
As temps finally dip from summer’s highs and season stirs to life in the Palm Beaches, autumn reading beckons—stories of thrill, lyricism, and atmosphere for breezy patios and busy days ahead.
THE LITERARY HEAVYWEIGHT
Audition by Katie Kitamura (2025)
Longlisted for the Booker Prize and already a critical darling, this sharp, psychological novel about identity and performance is both haunting and cerebral — perfect for readers who want depth and literary cachet.
THE BUZZ-WORTHY BESTSELLER
Onyx Storm by Rebecca Yarros (2025)
The fastest-selling adult novel in two decades and an instant #1 New York Times Bestseller. Dragons, romance, political intrigue — this is the book everyone will be talking about, and it’s pure escapism for long fall nights.
THE HISTORICAL ESCAPE
The Marriage Portrait by Maggie O’Farrell (2022)
Lush, atmospheric, and historically rich, O’Farrell’s tale of Lucrezia de’ Medici has the weight of award prestige (Women’s Prize winner for Hamnet) and the immersive feel of old-world intrigue.
THE THOUGHTFUL CONTEMPORARY
The Emperor of Gladness by Ocean Vuong (2025)
An Oprah’s Book Club pick and instant bestseller, Vuong’s latest is intimate and lyrical — the kind of book to read slowly, savoring every page as the leaves (real or imagined) fall outside.
THE SUSPENSEFUL PAGE-TURNER
None of This Is True by Lisa Jewell (2023)
Dark, twisty, and compulsively readable, Jewell’s thriller provides the chills every fall list needs. The psychological tension pairs well with stormy nights and candlelight.
THE SEASONAL COMFORT READ
Pumpkinheads by Rainbow Rowell & Faith Erin Hicks (2019)
A graphic novel packed with fall nostalgia — pumpkin patches, caramel apples, and cozy friendship vibes. It’s lighter than the rest, but essential for rounding out the seasonal mood.
THE TIMELESS CLASSIC
Rebecca by Daphne du Maurier (1938)
The gothic masterpiece that never loses its hold. A must every autumn for its haunting atmosphere, unforgettable characters, and stormswept drama.
Sushi: You’re Doing It Wrong
HOW NOT TO EMBARRASS YOURSELF AT YOUR NEXT OMAKASE
ARTICLE BY ARSINE KALOUSTIAN
Sushi in America has become its own species. You can grab a California roll at a gas station, eat “dragon rolls” the size of burritos, and dunk your tuna in soy sauce like it’s a swimming pool. But here’s the truth: We’ve been eating it all wrong. The Japanese have been quietly shaking their heads for decades. Let’s set the record straight—with chopsticks firmly down.
THE 10 SUSHI SINS
1. CHOPSTICK ADDICTION
Nigiri—the classic fish-over-rice bite—was designed to be picked up with your fingers. It’s literal finger food. Chopsticks are fine for sashimi, but otherwise? Hands are not only acceptable, they’re the correct choice. Bonus: no more rice casualties raining down your shirt.
2. SOY SAUCE DUNK TANKS
We just looooove to drown our sushi in soy sauce. In Japan, chefs brush on a whisper of sauce themselves—just enough to highlight, never to smother. If you do dip, it’s fish side only, not rice side first.
3. WASABI WANNABES
That neon green lump next to your roll? It’s almost never real wasabi. Nine times out of ten it’s a cosplay of horseradish, mustard powder, and food coloring. Actual wasabi is grated fresh, herbal, and loses its flavor in minutes. And here’s the kicker: chefs already tuck it neatly between fish and rice. Stirring it into soy sauce until it looks like swamp water? Pure American improv.
4. GINGER IS NOT A TOPPING
Ginger is the intermission, not the main act. It’s meant to cleanse your palate between bites, not sit on top of your salmon like a floppy pink hat. Sushi chefs in Japan would never garnish with ginger—it’s like squirting ketchup on a filet mignon.
5. CHOPSTICK SANDING
That habit we all have of rubbing disposable chopsticks together to “get rid of splinters”? In Japan, it’s basically telling the restaurant their chopsticks are trash. Unless you’re actually pulling out wood shards (and you’re not), keep them still.
6. THE TWO BITE TRAGEDY
That nigiri isn’t meant to be split in half like a burger. The chef crafted the rice, fish, and wasabi to balance perfectly in one go. Open wide.
7. THE INSTAGRAM DELAY
Sushi is served to be eaten immediately. Temperature, texture, and freshness fade fast. In Japan, it’s bite-now-or-never. You can always latergram it.
8. FLAVOR WHIPLASH
Light, delicate fish first, richer cuts next, bold flavors last. Think of it like a tasting menu, not a free-for-all roll scramble.
9. SAKE BOMBING YOUR OMAKASE
Surprise: sake isn’t the traditional drink with sushi. Rice on rice? Too much. The Japanese go for tea, beer, or shochu instead.
10. THE PREMATURE SOUPING
Miso soup is a closer, meant to warm and settle your stomach at the end of the meal.
Sushi is simple, clean, balanced. Which is exactly why our American habits—volcano rolls, mayo drizzles, deep-fried everything—look a little extra from across the Pacific. By all means, keep your spicy tuna rolls and sushi burritos—Japan isn’t coming for them. But if you want to do it right? Trust the chef, eat with your hands, and for the love of all things seaweed, stop mixing wasabi into it.
Ginger is the intermission, not the main act. It’s meant to cleanse your palate between bites, not sit on top of your salmon like a floppy pink hat.
After-School Snacks for SPOOKY SEASON
ARTICLE BY ARSINE KALOUSTIAN
Costumes, candy, and mummy hot dogs—that’s what this season is all about! Instead of letting your little ghouls and goblins fill up on sugar, try these playful, slightly spooky snacks. They’re cute, tasty, and just the right fuel for after-school fun and a month full of October celebrations.
Mummy Dogs
Flaky dough, melty cheese, and classic hot dogs get wrapped into bandaged little “mummies.”
INGREDIENTS
• 1 can refrigerated crescent dough
• 10 hot dogs
• 5 slices Cheddar cheese, halved
• Mustard (for eyes)
DIRECTIONS
1. Heat oven to 350°F. Cut crescent dough into thin strips.
2. Wrap each hot dog and half-slice of cheese with dough, leaving a gap for the “face.”
3. Bake 12–15 minutes, until golden brown.
4. Add two mustard dots for eyes and serve with ketchup or mustard for dipping.
Apple Monster Mouths Kiwi Creepy Crawlers
Crunchy, goofy, and guaranteed to make kids grin.
INGREDIENTS
• 2 medium apples, sliced into wedges
• ½ cup peanut butter (or nut-free spread)
• Mini marshmallows
DIRECTIONS
1. Spread peanut butter on one apple slice.
2. Top with a second slice to form a “mouth.”
3. Stick mini marshmallows along the edge as teeth.
4. Serve right away or brush apple slices with lemon juice to prevent browning.
Fruity, funny, and almost too cute to eat — these little green critters will steal the show.
INGREDIENTS
• 6–8 kiwis, peeled and sliced into 4–5 rounds each
• 4 strawberries, sliced into flat “tongues”
• 16 mini marshmallows
• 16 mini chocolate chips
• Toothpicks
DIRECTIONS
1. Stack kiwi slices into a “body,” using the rounded top piece for the head.
2. Tuck a strawberry slice between layers as a tongue.
3. Press a chocolate chip into each marshmallow for eyes.
4. Attach marshmallow eyes to the top kiwi with toothpicks and serve.
Eyeball Ice Cubes
Creepy, cool, and surprisingly healthy! Place a blueberry inside the hollow of a lychee fruit (canned works fine). Drop the “eyeball” into an ice cube tray, fill with water or juice, and freeze. Pop them into any drink for instant Halloween chills.
DOWN ON The Farm
SWANK’S 2025–2026 CALENDAR IS HERE
Palm Beach’s most delicious field trip is back. Swank Specialty Produce has unveiled its 2025–2026 Swank Table dinner calendar—those al fresco, chef-driven nights where the dress code is ‘garden glam,’ the menus are hyper-seasonal, and the setting is a moonlit farm in Loxahatchee. Raise a glass under the glow of the greenhouse as guest chefs plate each dish just steps away. It’s dinner theater—minus the theater.
This season promises the hits locals love, from funky throwdowns like Funk at the Farm to cozy traditionals like
2025–2026 SWANK TABLE DINNERS
• Funk at the Farm — Nov 16, 2025 | Raymond F. Kravis Center
• Réveillon — Dec 14, 2025 | Community Classroom Project
• Dinner at the Speakeasy — Jan 11, 2026 | Myla’s Beleaf
• Hot Pink Tomato: An Italian Feast — Jan 25, 2026 | Slow Food Miami & Schoolyard Garden Project
• Full Moon Hoe Down — Feb 1, 2026 | Loxahatchee Groves Landowners Assoc. Scholarship Fund
PLAN YOUR SWANK SEASON
• Tickets: $195 per person, with discounts for booking four or more events.
• Collect the set and your tenth dinner is free.
Réveillon, plus themed soirées that lean full-on fabulous— think Dinner at the Speakeasy, Throwback to the 70s, and the signature all-white fête, Vêtu de Blanc. Dates roll out across fall, winter, and spring, with marquee Sundays to circle now. Translation: these sell out—fast. And as always, Swank keeps its roots showing: every dinner supports a local nonprofit or community cause, so your seat at the table does more than just satisfy your palate.
• South African Braai — Feb 15, 2026 | Spring of Hope
• Throwback to the 70s — Feb 22, 2026 | Girl Scouts of Southeast Florida
• Global Spice: Mediterranean — Mar 8, 2026 | Wellington Historical Society
• Memphis Blues — Mar 22, 2026 | TBD
• Vêtu de Blanc — Apr 12, 2026 | Palm Beach State College & Dr. Gary Paul Swank Memorial Foundation
• Where: Swank Specialty Produce, 14311 North Road, Loxahatchee
• When: Select Sundays, November–April
• How: Reserve at swankspecialtyproduce.com
Amazing place and amazing hosts! The place is just as described and close to everything you would need! The house was packed with all the amenities you would need and the hosts go above and beyond to make sure you have a wonderful stay.
I’d recommend and am looking forward to staying with you again!
Moses - January 2025
