Max's Harvest | Delray Beach, Florida

You know a meal is thatgood when you're a little sad you're taking your last bite. Even when you're stuffed to the gills, as I was when I dined at Max's Harvest in Delray Beach.

Photo credit: The Buzz Agency

I was delighted to receive an invitation to come check out the restaurant, especially because I'd already heard such good things. So, I came hungry and let their dishes lead the way to an evening of "Farm to Fork" satisfaction.

Max's Harvest has been around for 3 years and has become a popular spot for locals, which was evident from the bustling bar scene when we were seated at 7pm on a Friday evening. I loved the feel of the restaurant - modern yet rustic, with black and white images on the walls depicting its emphasis on local farm fare.

Photo credit: The Buzz Agency

Our server was beyond knowledgeable about each menu item, down to knowing where each of the farm-fresh ingredients came from -- each locally sourced from nearby farms and throughout the state. With a focus on sustainable, seasonal and simply prepared meals, it's no wonder the ingredients seem to shine in a special way.

The first bite on this flavor journey started with the complimentary zucchini bread they placed on the table. I probably could have eaten an entire basket. I wanted to wander into the kitchen and see if I could catch a peek at how they made it, but I figured I'd sit tight as more food was sure to be on its way.

And sure enough, our server appeared with a dish sent out by the chef: A crispy, Breaded Pork Torchon over compressed watermelon and topped with fresh greens. As you know, I'm not usually a big meat eater, but I did like the combo of the light ingredients and the hearty pork. Steve polished off his half and most of mine, so I'm pretty sure he liked it, too!

The bread had gotten us a little excited and we ordered two appetizers right out of the gate: the Peach & Blueberry Salad with Baby Kale & Arugula, Caramelized Peaches, Blueberries, Pickled Shallots, Ricotta Cheese, Walnut Vinaigrette {holy mouthful!} and Vito's Burrata with Croutons, Red Wine Vinaigrette, Florida Watermelon, Pickled Shallot, Heirloom Tomato and Cucumber. After my first few forkfuls, I knew these were things I could easily order as an entree {mostly because I was tempted to steal Steve's dish and not share} -- they were both so, so good.

The salad was such a perfect combination of flavors: sweet, caramelized peaches and blueberries, savory and creamy ricotta, tart vinaigrette and pickled shallots, fresh and crisp kale and arugula. When the chef popped out of the kitchen to see how we were liking things I'm pretty sure I sputtered nonsensically with stars in my eyes over the salad alone.

The burrata was also a perfect pairing of flavorful elements. Burrata, as it is, is probably among the things I would choose to be part of my last meal on earth. It is so decadent and delicious, and combined with sweet watermelon, fresh tomatoes and cucumbers, it seemed creamier and more delightful. My favorite part of this dish were the croutons that soaked up all the vinaigrette and juices from everything else on the plate. Oh, my.

Next up: Entrees. Our server saw me pat my {round, already stuffed} belly and reprimanded me for not pacing myself, but I ensured him that I'd find the room for at least a few bites. I ordered the Crispy Parmesan Risotto Cake with Mushroom, Favas, Baby Carrot, Zucchini, Pearl Onion, and Tomato-Pepper Coulis and Steve chose Grilled Local Swordfish with Greek Farmer’s Salad, Feta, Chick Pea Fries, and Lemon-Yogurt Sauce. 

They were both so pretty it seemed a shame to deconstruct them, but we dug in anyway to get a taste. I really enjoyed the Risotto Cake with its crisp {but not overfried} exterior and contrasting creamy interior. The veggies gave a nice sweetness to the dish, specifically the little caramelized pearl onions, and though I definitely wasn't able to finish the whole thing right then and there, I still managed to have a few more bites.

I didn't even get to taste the swordfish, but Steve assured me that it was good, as was evident by the fact that he was very excited to box up what was left to polish off as leftovers.

Ok, so I know I said we were both beyond full... but our server tempted us with their desserts du jour and we {well, I} couldn't refuse. They had so many amazing-sounding offerings -- from Blueberry Bread Pudding to Made-to-order Cinnamon Sugar Donuts {for real} -- but we went with a twist on a Florida classic: Key Lime Brulee.

It was a good choice. Tangy, rich key lime filling atop a buttery crust with a crackly layer of bruleed sugar and a beautiful little cloud of whipped cream perched on top. Mmm.

Overall, I couldn't have asked for tastier dishes or better service. If forced to find a downside, the only fault I could find would be noise level of the packed house keeping potential patrons from having a romantic or intimate dining experience. But, to be honest, you'll probably be doing more savoring than chatting, so this may not be a problem after all -- come with a lively crowd and a hungry belly!

A big thank you to Max's Harvest for a fantastic evening of fabulous dining!

Disclosure:  I was invited for a complimentary dinner for two at Max's Harvest to check out their menu. As always, all opinions seen here are my own!

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Of course, I had to recreate that crazy-good baby kale salad to share with you here since you couldn't join me at Max's Harvest. {And, let's be honest, I might not have hogged all of it at dinner.}

This salad has a few elements that take some prep, so it isn't exactly a "throw together at the last minute" kind of dish. However, after a bite I think you'll agree that it's worth the trouble to get the flavor combos found here.

Pickled Shallots. Tangy vinaigrette. Caramelized peaches that you could easily eat as dessert. It's sort of magical.

Make it.

Baby Kale Salad with Caramelized Peaches & Blueberries
Inspired by Max's Harvest in Delray Beach, Florida
*Measurements will vary according to taste. Make it your own! :)

A bunch baby kale mixed greens, I like the Organic Girl blend
Whole milk ricotta cheese {I just used a few tablespoons, but again, suit your own tastes}
About 1/4 cup fresh blueberries
About 1/4 cup walnuts or pecans, roughly chopped
Lemon-Honey Vinaigrette {see below}
Pickled Shallots {see below}
Caramelized Peaches {see below}

1. Divide ingredients between two plates. Drizzle with vinaigrette to taste.

Lemon-Honey Vinaigrette 

Juice of half a lemon
1 teaspoon honey
1 tablespoon apple cider vinegar
1/4 teaspoon Dijon mustard
Sprinkle of salt
Sprinkle of pepper
About 1/4 cup olive oil

1. In a small bowl, whisk together first six ingredients. Continue whisking while you stream in olive oil to emulsify. Drizzle over salad.

Quick Pickled Shallots
Barely adapted from Bon Appetit

1/2 cup apple cider vinegar
1 tablespoon sugar
1 1/2 teaspoons kosher salt
Water
3 large shallots, finely sliced

1. In a small saucepan, bring cider vinegar, sugar and salt to a boil. Simmer until the sugar and salt have dissolved.

2. Pour hot liquid over sliced shallots in a small canning jar. Top with lid but leave loose. Let cool on counter top. {They will soften and absorb the pickling flavor in about an hour, but the longer they sit the better, so if you think to do this a few days ahead, you'll get the best results!}

3. Refrigerate for future use.

Caramelized Peaches

1 tablespoon butter
1 tablespoon brown sugar
1 large ripe peach, sliced into 8 pieces

1. In a small skillet, melt butter over medium high heat. Add brown sugar and stir, allowing the sugar to dissolve and the mixture to become bubbly.

2. Add the peaches to the sugar mixture and cook until some of the juices begin to leak out and the caramel mixture begins to thicken, about 3-4 minutes.

3. Flip the peaches to cook and caramelize other sides, turning carefully as not to break them up. Swirl them around a bit in the pan to coat them in the sugar mixture and cook for another 2-3 minutes or until the liquid has become syrupy and the peaches are softened and caramelized.

Note: These would be SO GOOD over vanilla ice cream. Or with a crumble topping. Or alone. They're good. Did I say that already?

Taste History Culinary Tours | Boynton Beach & Delray Beach, Florida

I'm a proud Florida girl, born and raised. But the last time I really knew my Florida history was back in 4th grade when it was a mandatory class {and then again when I had to teach it during my elementary school teacher years}.

As embarrassing as that is, I'm sure I'm not alone. I mean, how much do you really know about the area where you live? And when would you really take the time to research the facts surrounding your city's history?

I was pleased to find that there is actually an exciting way to do this around here: Taste History Culinary Tours, sponsored by Macy's & an official partner for the State of Florida's "Viva Florida" campaign. When I received an email from Lori, Taste History's Executive Tour Director, asking if I wanted to come check it out, I thought it might be a good way to brush up on my Florida history. Did I mention that this lesson is centered around food? I was in.

Taste History currently offers two different tasting tours: One that covers the Boyton Beach/Delray Beach area, and one around Lake Worth/Lantana. For $40, visitors can experience a taste of the area complete with an air conditioned bus ride to each location, ample tour narration including historical facts and tidbits, and -- most importantly -- generous tastings at a handful of the area's best locally owned spots.

I wasn't sure what to expect exactly, but I was game for a day of nibbling and learning with Steve as my assistant and official camera holder. ;) We boarded the bus and headed down to Delray where we stopped in an area that was first established by black business owners looking to lay a foundation for life and commerce.

After driving through and seeing some of the original homes and businesses, we pulled in for our first food stop: Dee Dee's Conch, Rib & Crab Shack.



A tiny spot with big success, Dee Dee's has become a well-loved place for locals and visitors alike. We got to sample some of Dee Dee's flavorful conch fritters and ribs -- original recipes that have been perfected over time -- as we listened to her incredibly inspiring story of perseverance in transitioning from simple food tent to well-respected local business owner. She said she feels like a celebrity in her own town, and I can certainly see how her food has her propelled her to such fame! I'm not sure what I loved more: The tasty zing of the spicy sauce or her spunk.

The kick of Dee Dee's offerings was only the beginning of the spice yet to come. Our next stop was Sweet's Sensational Jamaican Cuisine & Catering.

Visiting Sweet's proved to me something that I've already known for a long time having grown up in a Cuban family: Island folks not only love food, but love to feed a crowd! While they had some traditional Jamaican Beef Patties ready for us to sample when our group arrived, their enthusiasm for feeding us seemed to grow with each second. Soon, the counter was filled with Jamaican specialties such as Rice & Peas, Curried Goat, Jerk Chicken and Sweet Potato Pudding. All homemade, all delicious! I really loved the welcoming vibe and their passion for sharing their nation's cuisine.

Though we could have stayed and chatted for spell, we soon boarded the bus again and headed to the next location: Shaffer's Tea Room.

I was immediately smitten with the renovated rectory-turned-tea haven. From the vibrant colors to the peaceful {yet energizing} vibe as you walk in the door, entering Shaffer's is like discovering a special secret. Offering more than 75 different tea selections, the staff at Shaffer's can direct you to whatever flavor, experience or healing blend you seek. They also have delightful little bites to eat that are all locally sourced from the best of the best surrounding purveyors -- we got to try some cheesy turnovers, spinach puff pastries and blueberry pound cake. As I sipped on "Heaven" and smelled "Nirvana", I realized it would take some real prompting for me to leave this space!

When I was finally pried away from the tea counter, I was hoping that the next place on the tour would keep spirits high. Cabana el Rey didn't disappoint.

What they provided for us was far beyond just a sample of their Latin American cuisine. It was more like a smorgasbord of color, flavor and style served in chic surroundings with a creative and festive flair. I had heard of Cabana before, having strolled by their location on Clematis Street in West Palm Beach, but had never stopped in as I'm pretty picky when it comes to Latin cuisine -- no one can outcook my Abuelita as far as I'm concerned. Learning about the restaurant's success both in New York and South Florida opened my eyes to what I've been missing, especially once I tried their innovative takes on Ropa Vieja in a Tostone cup, Cuban Sandwich Empanadas and Coconut Shrimp over Plantain Mash. They were even kind enough to muddle me up an alcohol-free version of their famous Mojito, which was refreshing and enjoyable even without the booze! Sold!

A stroll down the way led us to our next stop: Scuola Vecchia Pizza e Vino. 

The folks here know the real deal when it comes to authentic Neapolitan pizza -- the freshest ingredients, traditional techniques and an old-school {which is actually what "Scuola Vecchia" means!} wood-burning oven directly from Italy. House-made cheese and a seasoned chef only add to the experience of biting into a slice of one of their mouthwatering pies made in just 90 seconds in their blazing volcanic stone oven. We tried two different versions of the Margherita, both delightful.

Starting to get pretty stuffed at this point, we were glad when the next location we visited was not only a stone's throw away, but also a place to get a dainty morsels of dessert: Le Macaron French Pastries.

Oddly enough, I had actually stumbled into this cute little shop the night before not knowing it would be part of the tasting tour, so I had a little sneak preview of the Gianduja and Madagascar Black Vanilla macarons. Boasting over 18 flavors of sweet, gorgeous macarons, Le Macaron has a little something for everyone {including gelato and fine chocolates which they also sell}. Everyone "oohed" and "aahhed" over the pretty bites all lined up in the cases; they're certainly hard to resist.

Believe it or not, there was MORE! Stopping at DIG {Doing it Green} was a nice respite for the sizzling temps.

The restaurant specializes in dishes made with fresh, seasonal organic fruits and veggies as well as locally sourced and ethically produced products. Their tagline, "Big flavor, small footprint." communicates their desire to serve up delicious dishes with as little negative impact to the planet as possible. They gave us their hummus trio to sample, which is one of the most attractive hummus platters I've ever seen! Sadly, I was way too full to have more than just a tiny taste, but I'd love to return and see what else they have to offer.

Most of us were ready to tap out and wave the white napkin flag, but I'm so glad that the next stop was included. We departed from Delray and headed back down to Boynton. The Little House was definitely one of my favorite stops on the tour!

A charming cottage built in 1934 was renovated and relocated to its current location in Boynton Beach, where Chef Chrissy Benoit brings all kinds of dining delights to locals. The place is dripping with adorableness -- from the rustic elements to the vintage decor, to the fact that the house's original owner still frequents the place... I nearly had a tearful moment hearing her story. Speaking of tears, I was sad I didn't get to try the Mango Strawberry Cilantro Sangria, but the sampling of the Parmesan-crusted Fried Green Tomatillos with house made Buttermilk Ranch Dressing made up for it! Very tasty. I'm totally going back for their Pajama Brunch {held on Saturdays and Sundays} to give some more menu items a try.

We needed a short respite from chewing, so stopping at the Boynton Beach City Library was actually quite welcome, though unexpected! What exactly was a food tour doing at the library, you might ask? Stopping in for some culture, of course. This month the library is showcasing pieces from stained glass artist Conrad Pickel, which we were happy to browse in the cool air conditioning. But before we could get too drowsy from the quiet surroundings & full bellies, we were off for our final food stop of the tour.

And what a way to wrap things up! Palermo's Italian Bakery in Boynton was just the sugar rush we needed to liven up.

Wanna see a bunch of grown ups light up like kids in a candy shop? Give them free run of a bakery like Palermo's. Not only does the family-owned bakery serve classic Italian pastries, cookies, cakes and breads, but they also have entertainment weekly on their outdoor patio as well as special monthly dinners. They were so incredibly generous at this spot, loading us up with all kinds of goodies. I was happy to hear that they're planning on opening up a new location up by me in Jupiter!

We simply couldn't eat another crumb, so we headed back to our starting point to end the incredible day of delicacies and dishes. I couldn't believe how much we had covered {and eaten!} in the 4 hours we were gone.

This tour is definitely worth taking whether you are a tourist or a native who wants to brush up on your Florida history and take in some great local fare! A big thank you to my friends at Taste History Culinary Tours for the invitation to participate in this fun food adventure!

Disclosure: I provided with 2 complimentary passes to experience the Taste History Culinary Tour. As always, all the opinions here are my own!

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Inspired by our stop at Cabana del Rey, I recreated their tasty little Cuban Sandwich Empanadas at home! The recipe is so simple and the outcome a perfect appetizer.

What a fun way to get the flavors of a classic Cubano in a handy dandy portable bite.

Mini "Cubano" Empanadas

6 empanada discs {I use these but if you can't find them you can use pie crust}, cut into 12 small rounds
Yellow Mustard
Mayonnaise
2 slices of your favorite ham, chopped
2 slices of deli pork {roast pork is best, if you have it, but deli pork will do in a pinch}, chopped
2 slices Swiss cheese, cut into very small dice
10 dill pickle chips, chopped

1. Preheat the oven to 400 degrees. Line a baking pan with foil and spray lightly with olive oil. Set aside.

2. Place empanada rounds onto pan and spread a tiny bit of mustard and a tiny bit of mayo on each circle. You may want to dab a little bit around the edges of the circle with your finger to use as "glue".

3. In a medium bowl mix together ham, pork, Swiss and pickles. Take about a tablespoon of mixture and place in the center of each empanada round.

4. Carefully fold over one half of the empanada to the other to form a half circle, pressing lightly around the edges. Using the tines of a fork, press down on edges to crimp closed.

5. Spray or brush tops with olive oil and bake for about 12-15 minutes until they start to get golden and the dough is puffed up and cooked.

Serve while hot & melty, but be careful not to burn your tongue. :)

Treetop to Table: Taru Gardens at Sundy House

There is irony in having received an invitation to visit one of the most lush, gorgeous gardens I've ever seen.

I am a natural plant murderer; the complete opposite of a green thumb. Greenery cowers at the very mention of my name.

I joke about this, but it is often the source of much dismay for me since I dream about how fabulous it would be to grow my own fruits, veggies and herbs {a la Ina} to use in my cooking. 

Instead of brimming with jealousy at the obvious success of Sundy House's flourishing Taru Gardens, I secretly hoped that some of its magic would rub off on me as I wandered its shaded pathways with Executive Chef Lindsay Autry and Pastry Chef Sara Sipe for an afternoon of botanical learning.

Located in the heart of Delray Beach, Sundy House itself is a local landmark that brings great pride to the area with its rich history and deeply rooted {no pun intended} ecological awareness.

Like the earth has accepted the restored 1902 Queen Anne Victorian home as its own, Sundy House blends into the surrounding foliage, beckoning for further exploration from passersby. Its full acre of tropical gardens features over 5,000 types of plants and 500 varieties of vegetation from around the globe.

Over 100 of those plants yield things that can be cooked with or eaten, an opportunity that is not passed up by its chefs.

From sweet tropical fruits and fragrant herbs to strange, almost prehistoric-looking edibles, nothing is off limits in the kitchen and on the menu at the renowned Sundy House Restaurant. 

Oh, you know. Just nibbling on some plants.

Chef Lindsay Autry {former Top Chef contestant and finalist} enjoys the challenge of letting the seasons and available yield guide her menu selections -- a "farm to table" method that allows ingredients to be used at their peak of quality. As we roamed through the trails and paths of the garden, she pointed out unique varieties of fruits, vegetables and herbs.

The garden is ever-changing depending on that season's weather and each plant's reaction to the environment, making it a constant surprise what one will find growing amidst the brush from year to year. Working with a "living" produce department has its moments -- dealing with an excess of one type of fruit {which reminded me of this}, wondering if something will bloom that year, and even figuring out what in the world some of the new items in the garden are!

One of my favorite parts of touring the garden with the chefs was seeing their passion and excitement for all things green. {And red... and orange... and...} From incorporating nature's little gifts into foods, desserts, drinks and plating to teaching visitors about these unique edibles, it's obvious they love what they do and appreciate the access to so many amazing things in their very own backyard.

As for me, I enjoyed every part of my visit. In fact, I could barely bring myself to leave! When the tour was over, I stuck around for a while sipping this amazing champagne cocktail with homemade star fruit syrup.

Yeah, you try leaving this place.

Then I headed back out to snap some more pictures and soak up the "zen" of Taru Gardens.

The pictures don't do this place justice. If you happen to be in area, make sure to stop in and visit Sundy House. They offer free tours of the garden certain days of the week. Better yet, make a reservation to eat there! {I'm so sad I didn't get to do so during FLAVOR Palm Beach, but I'm definitely planning on trying to come back soon!}



Chefs Lindsay & Sara gifted me with a bag of garden goodies...

Obsessed with her business card. Check out my Instagram for a close-up of the coolest part!

So, of course, I had to use some of them to make a little something to share with you!

These Star Fruit Tartlets are so dainty and sweet. I stumbled upon the recipe in an old press release from Sundy House that contained several of their recipes for carambola {star fruit's other name} treats since the garden produces lots of star fruit in late summer. Maybe that's why they were part of my goody bag! ;)

I made my own tartlet shells using this recipe {I halved it and made minis by baking them in cupcake tins}, but if you don't feel like going to all the trouble, you can probably find pre-made mini shelves at the grocery store.

They're a perfect way to use up this unusual {but beautiful} fruit, although it's also very tasty on its own!

Many thanks to my friends at Sundy House {and to my favorite It! Girl who set up the meeting!} for a wonderful afternoon. Can't wait to visit again!

Star Fruit Tartlets
Adapted from Here

6 homemade or store bought mini tart shells
4oz. cream cheese
1'4 cup sugar
2 teaspoons flour
1 egg, slightly beaten
1 teaspoon heavy cream
1 teaspoon vanilla extract
6  slices of star fruit, seeds removed

1. Preheat the oven to 425 degrees. In a medium bowl, beat together cream cheese, sugar and flour until smooth.

2. Add beaten egg {I actually didn't even use all of the beaten egg, probably about half}, cream and vanilla extract and cream. Mix until well combined. I find a hand mixer to do the trick.

3. Scoop about a tablespoon of filling into each mini tart shell. {Don't overfill, mine puffed up and didn't look as pretty because I got a little too generous with the filling.} Press a slice of starfruit into the filling of each tartlet. Push down gently until it sinks in a bit.

4.  Bake at 425 degrees for about 5-6 minutes, this temperature for 6 minutes, then lower heat to 250° and bake for 7-8 more minutes.

5. Remove from oven and let cool. Refrigerate until chilled. They aren't as pretty as when they're fresh out of the oven, but I think they taste better cold.

Bonus pic... I think they're secretly Gator fans! ;)