A Bountiful Brunch
Max’s Harvest was created from a vision of a few guys with simple beliefs and strong values. They use meat from animals that were raised humanely and free of steroids, growth hormones and antibiotics. They use seafood caught or raised without damaging the ecosystem and treat these products responsibly and prepare them simply. Well, enough said…Welcome to Max’s Harvest!
At Max’s Harvest, chefs have created relationships with local produce farmers as well as a cattle rancher in Clewiston who raises the Akaushi breed, a Wagyu cow from Japan. Food tastes naturally delicious when grown with care, harvested at precisely the right moment and delivered to the kitchen directly from the source.
There is no better way to begin brunch than with the Unlimited Interactive Bloody Mary Bar and Champagne Cocktails along with warm Goat Cheese Croquettes Marcona in an Almond Crust, with Red Chili-Guava Jelly. The irresistaable Sticky Bun Sweet Roll with candied pecans dripping in cream cheese glaze was finger licking good while the rich Nutella and Ricotta Stuffed French Toast was filled with Nancy’s ‘Lady Finger’ Bananas and Candied Hazelnuts drizzled in Butterscotch Sauce… Yummy!
Crispy Yardbird and Waffles with tender Buttermilk Fried Chicken and Maple-Bacon Butter was a party in or mouths. As salad lovers, we dove into the Florida Burrata Panzanella with Focaccia Croutons, Watermelon, Pickled Shallot, Heirloom Tomato, and Cucumber in Red Wine Vinaigrette as well as the succulent Shrimp and Quinoa Salad with Blackened Shrimp, Feta, Black Beans, Corn, Grilled Avocado, and Arugula, in Orange Cumin Vinaigrette
Pierre’s Smoked Salmon and Latkes is a perfect blend of Nancy’s Arugula, Granny Smith Apple, Pickled Red Onion, and Lemon Crème Fraiche piled on top of crispy potato latkes. The BBQ Brisket Fried Rice with Sem-Chi organic brown rice, stir fried vegetables, spicy Japanese Mayo and two sunny side hen eggs was simply amazing while the Pork Belly Benedict with Poached Heritage Hen Eggs, Sautéed Mustard Greens, Cheddar Sage Biscuits, Grainy Mustard-Chive Hollandaise, and Heirloom Potato Hash was savory and delicious. A Market Fresh Assortment of Seasonal Fruit with 1000 Flowers Honey is a perfectly sweet ending to a luscious brunch.
At the helm is restaurateur Dennis Max who is credited with bringing California-style new American cuisine to diners by redefining South Florida’s cuisines in the 1980s with groundbreaking restaurants such as Café Max, Max’s Place and Maxaluna.
Open for brunch on Saturday and Sunday, Max’s Harvest is perfect for Mother’s Day or just a special treat throughout the year. You can enjoy the sheer pleasure of seasonal, locally grown ingredients and the simple, sophisticated flavors that result when you let the land speak for itself. Fresh ingredients are a delight to the senses and the essence of great cooking.
Remember to always eat seasonally, shop locally, conserve and recycle, plant a garden and always enjoy the pleasures of the Harvest! Bon Appétit…
By: Marla Horn Lazarus
169 NE 2nd Avenue
Delray Beach, FL 33444