A Fabulous “Farm Stand” Feast at Swank Farms!

What do you do when you’re hosting an outdoor dinner party for 200 discerning South Florida foodies and the forecast calls for rain…and lots of it? If you’re Darrin and Jodi Swank, you don’t panic…you simply move everything under a rustic, beautifully appointed pole barn and proceed to serve your guests a mouth watering, multi-course meal paired with delicious wine and prepared... Read More

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“Savor the Summer” at the Sundy House with Chef Lindsay Autry & The Glamorous Gourmet!

Burrata with Fried Green Tomatoes & Pepper Jelly!

Are you already on the lookout for some Summer Food & Wine fun? Well look no further, this Summer The Glamorous Gourmet is partnering with Chef Lindsay Autry, Top Chef Texas Finalist and Executive Chef of The Sundy House in Delray Beach, for a Summer Series that is sure to keep your tastebuds humming.

Chef Autry has been hard at work over the past months turning Delray’s historic Sundy House into a true culinary destination. Previously known best for its elaborate Sunday brunches, Autry has transformed the menu into something both remarkable and inviting with her hallmark, Southern-inspired cuisine. What’s more, she is committed to using only the freshest, locally sourced ingredients to create her delightful dishes.

Grilled Ribeye with Braised Wild Mushrooms

Highlights of her deliciously revamped menu include Burrata with Heirloom Tomatoes, Fried Green Tomatoes and Pepper Jelly; Grilled Ribeye with Braised Wild Mushrooms; and the Boneless Half Chicken with Lemony Orzo, Pepperoncini and Feta.  Each dish demonstrates Chef Autry’s mastery of flavor, balance, presentation and commitment to sourcing the freshest and most flavorful ingredients. As for side dishes, her smoky and sweet Brussels Sprouts are a MUST as well as the mouth watering Garden Collards with Crispy Bacon and Apple Cider Gastrique.

As if that wasn’t enough, the delightful desserts of Pastry Chef Sarah Sipe are also not to be missed. Her Grilled Corn Pound Cake with Honey Ice Cream and Blackberry Jam and Ricotta Cheesecake with Jaboticaba Sorbet, Pine Nut Brittle and Salted Caramel are to die for as well as a host of other dessert offerings. Chef Sipe’s creations also incorporate local ingredients including fruit from the Sundy House’s own gardens and honey from local beehives.

Brussels Sprouts & Garden Collards

In addition to working her magic at Sundy House, Chef Autry can also be found at the center of what’s hot and happening on the culinary scene in Palm Beach County. When not at Sundy House she serves as Resident Chef for Swank Farms Swank Table series, and as Co-Chair for Taste of the Nation Palm Beach which benefits the well-known Share Our Strength organization. Additionally she can be seen demonstrating her culinary techniques on TV with great regularity. I’m honored to be working with her on this Savor the Summer series which promises to be a delicious experience.

Each dinner begins at 7pm with a Bubbly reception followed at 7:30 by a four course tasting menu. Cost is $65 per person plus tax and gratuity. The schedule is as follows:

Friday, June 28th: “The Fabulous Flavors of Summer: Discover Wines Perfect for Pairing with Summer Fare!”

Wednesday, July 24th: “Exploring the South: Enjoy Wines from the South of France Paired with Savory Southern Cuisine!”

Wednesday, August 28th: “To Be Announced”

Reservations are required and to make yours, please call The Sundy House at 561.272.5678 – we hope to see you there!


“Wearin’ O’ the Green Salad” at Swank Farms & Recipe for Sparkling Green Apple & Pear Cider!

What better way to celebrate St. Patrick’s Day than a glorious, sunny aftenoon spent outdoors surrounded by fabulous food, wine and yes, a farm! I was honored to be selected as the featured Sommelier for “Wearin’ O’ the Green Salad,” a St. Patty’s themed luncheon on the grass at Swank Farms, hosted by proprietors Jodi and Darrin Swank. Swank Farms is located in Loxahatchee, Florida and their coveted produce is prominently featured on many of the best menus in South Florida. 

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