Food News

Max's Harvest Debuts New Organic Menu Items

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.

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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.

Max's Harvest is located at 169 NE Second Ave. in Pineapple Grove in downtown Delray Beach. Call 561-381-9970, or visit maxsharvest.com.

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Rebecca McBane is the arts and culture/food editor for New Times Broward-Palm Beach. She began her journalism career at the Sun Sentinel's community newspaper offshoot, Forum Publishing Group, where she worked as the editorial assistant and wrote monthly features as well as the weekly library and literature column, "Shelf Life." After a brief stint bumming around London's East End (for no conceivable reason, according to her poor mother), she returned to real life and South Florida to start at New Times as the editorial assistant in 2009. A native Floridian, Rebecca avoids the sun and beach at all costs and can most often be found in a well-air-conditioned space with the glow of a laptop on her face.
Contact: Rebecca McBane