at Max's Harvest
THE FOODIE DIARIES
BY JENNIFER PRUGH MOFFITT
Discovering “farm-to-fork” at
,_'L
There’s something about the “farm-‐to-‐fork” concept, a
philosophy I’ve found to be lacking in Palm Beach county, that gives my heart comfort and makes my belly feel warm and cozy. So when a restaurant like Max’s Harvest comes along and welcomes us in with fresh, hearty food, a friendly inspirational attitude, and an elegantly rustic beauty, it’s impossible not to stand up and take notice. Nestled in a quaint corner of the Pineapple Grove district of downtown Delray Beach, Max’s Harvest gives the appearance of a rustic sidewalk café, with a front terrace tucked away amidst a sweet country garden, an indoor bar and dining area that bestows a more upscale vibe, and a relaxing back patio that brings you back to nature. Here are some of the highlights of my lovely evening at this enchanting establishment by restaurateur Dennis Max:
Crispy Fried Articokes
Kimchee Braised Akaushi Shortrib
ǣYou’ll love everything you try at Max’s
Harvest, but try not to get too attached to anything in particular because it may not be around for long! The menu changes frequently to utilize fresh local ingredi-‐ ents. The Deviled Heritage Hen Farm Eggs are a deli-‐ cious fancy grown up version of your dad’s awesome deviled eggs (my dad always makes deviled eggs), and the Medjool Dates combine a sweet bacon mar-‐ Ƥ rich and mouthwatering delicacy. You can’t go wrong with a Farmer’s Harvest Salad, the epitome of fresh ơ champagne vinaigrette. Maine Diver Scallops wow with a unique coconut risotto, and Kimchee Braised ơ belly fried rice and a fried egg on top! (For those who are in the dark, like I was, Akaushi is a genetically su-‐ perior breed of Japanese cattle that is extra tasty).
ǣ Of course, dessert here is fabulous! The
fresh fried donuts are amazing with vanilla custard Sustainability: Max’s Harvest is all about buying and homemade preserves, and the PB&J is a cre-‐ local. They proudly list on the menu the farmers and ative combination of a from scratch peanut but-‐ ranchers who’ve grown your food, naming them “part-‐ ter cookie with fresh strawberry jam and creamy ners.” Their website encourages you to shop local, re-‐ vanilla ice cream. Selections are always changing, cycle, and grow a garden. Great attitude guys – I love it! ǯ Ƥ Ǥ From philosophy to friendliness to food, Max’s Harvest is full of simple pleasures that make for an enjoyable taurant (ex-‐waitress here folks), but these kids really night out or a soothing Sunday brunch. Try it for your-‐ blew me away! Not only did they have almost exces-‐ self! ơǡ everyone we encountered actually glowed with sin-‐ Help Jen add another entry to her food cerity and passion for their workplace. Our waitress diary! Have a suggestion of where Jen was genuinely excited to tell us about their fresh should eat next? Send her an email at ơǡ ȋ [email protected] she practically forced me to drink) was outstanding!
ơǣ ǯ ơ -‐
8 Art Hive Magazine
BY JENNIFER PRUGH MOFFITT
Discovering “farm-to-fork” at
,_'L
There’s something about the “farm-‐to-‐fork” concept, a
philosophy I’ve found to be lacking in Palm Beach county, that gives my heart comfort and makes my belly feel warm and cozy. So when a restaurant like Max’s Harvest comes along and welcomes us in with fresh, hearty food, a friendly inspirational attitude, and an elegantly rustic beauty, it’s impossible not to stand up and take notice. Nestled in a quaint corner of the Pineapple Grove district of downtown Delray Beach, Max’s Harvest gives the appearance of a rustic sidewalk café, with a front terrace tucked away amidst a sweet country garden, an indoor bar and dining area that bestows a more upscale vibe, and a relaxing back patio that brings you back to nature. Here are some of the highlights of my lovely evening at this enchanting establishment by restaurateur Dennis Max:
Crispy Fried Articokes
Kimchee Braised Akaushi Shortrib
ǣYou’ll love everything you try at Max’s
Harvest, but try not to get too attached to anything in particular because it may not be around for long! The menu changes frequently to utilize fresh local ingredi-‐ ents. The Deviled Heritage Hen Farm Eggs are a deli-‐ cious fancy grown up version of your dad’s awesome deviled eggs (my dad always makes deviled eggs), and the Medjool Dates combine a sweet bacon mar-‐ Ƥ rich and mouthwatering delicacy. You can’t go wrong with a Farmer’s Harvest Salad, the epitome of fresh ơ champagne vinaigrette. Maine Diver Scallops wow with a unique coconut risotto, and Kimchee Braised ơ belly fried rice and a fried egg on top! (For those who are in the dark, like I was, Akaushi is a genetically su-‐ perior breed of Japanese cattle that is extra tasty).
ǣ Of course, dessert here is fabulous! The
fresh fried donuts are amazing with vanilla custard Sustainability: Max’s Harvest is all about buying and homemade preserves, and the PB&J is a cre-‐ local. They proudly list on the menu the farmers and ative combination of a from scratch peanut but-‐ ranchers who’ve grown your food, naming them “part-‐ ter cookie with fresh strawberry jam and creamy ners.” Their website encourages you to shop local, re-‐ vanilla ice cream. Selections are always changing, cycle, and grow a garden. Great attitude guys – I love it! ǯ Ƥ Ǥ From philosophy to friendliness to food, Max’s Harvest is full of simple pleasures that make for an enjoyable taurant (ex-‐waitress here folks), but these kids really night out or a soothing Sunday brunch. Try it for your-‐ blew me away! Not only did they have almost exces-‐ self! ơǡ everyone we encountered actually glowed with sin-‐ Help Jen add another entry to her food cerity and passion for their workplace. Our waitress diary! Have a suggestion of where Jen was genuinely excited to tell us about their fresh should eat next? Send her an email at ơǡ ȋ [email protected] she practically forced me to drink) was outstanding!
ơǣ ǯ ơ -‐
8 Art Hive Magazine
