Locavore. Sustainable seafood. Organic produce. Once upon a time, this was fringe eating for hippies and eco-warriors. But, as time passed, foodies caught on. They taste-tested and realized that you don't have to be a tree hugger to know that organic, locally grown produce allowed to ripen in its own time has more flavor. You don't need to be a dues paying member of GreenPeace to know that fish is delicious and we would like it to be around for a few more years. (GreenPeace members pay dues right?)
Max's Harvest in downtown Delray Beach's scenic Pineapple Grove has always focused on organic and - when available - local fruit and veg. Dennis Max and his team have revamped the menu for spring with fresh new dishes.
Max's Harvest prides itself on its "farm to fork" philosophy and are making a new effort to source their produce from nearby green markets and local, organic farms such as that of our very own Farmer Jay.
"Sustainability is key. We're also trying to bring more organic products to the menu," Max Group Executive Chef and Partner Patrick Broadhead said. "We've particularly gotten rave reviews on our line caught, day boat swordfish."
Their revamped spring menu features several farm fresh entrees including pan seared diver scallops with forbidden black rice, toasted cashews and green beans with a Vietnamese scented aioli ($19/$35); Palmetto Creek Farms pork chop with sweet corn sformato, braised collard greens with house smoked hocks, baby carrots and green tomato jam ($36) and a 13 ounce NY strip with a roasted tomato tarte tatin, arugula and cress salad with crispy onions and mustard peppercorn butter ($39).
All beef served in the restaurant is from cattle that have been raised and processed in Florida, including Seminole Pride's Black Angus beef and Larry Kline Meats' brisket. Their snapper comes from the Keys and their shrimp from the Gulf.
"In addition, we've just begun composting our scrap produce and providing the compost to Farmer Jay of Farmer Jay's Organics in Delray Beach," Pete Stampone, Harvest's manager said.
Farmer Jay then turns around and uses the compost to help grow things like the mustard greens Max's uses on their Heritage Pork Belly with maple-bourbon glaze, which is making its return to the menu. Basically, if you eat at Max's often, your previous meals help create your future meals.
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