Disclosure: I was invited to dine as a guest of the restaurant. No monetary compensation has been received for this post. As always, all opinions are 100% my own.
West Delray…a place people rarely venture if they live East of 95. In doing so, they are missing out on gems like Henry’s. Created by legendary South Florida restaurateur Burt Rapoport in 2000, Henry’s has been a go-to dining destination for American comfort food for the past 15 years. Henry’s uses the best in-season products, select cuts of meats and poultry and the freshest seafood available. There is a large dining room, a beautiful bar, and a gorgeous patio for al fresco dining.
Executive Chef, Warren Lee, believes that the right approach to cooking is to do it the right way all the time- with flavors, appearance, and most importantly, consistency. He is a real team player, and believes that if his staff is successful, he will be as well. This was proved true by the quality of the food we were served.
I asked the server for a drink recommendation and he told me to try the Key Lime Martini. Now I am not a huge fan of super sweet drinks, but he told me this was balanced between tart and sweet and that if I didn’t like it I could get something else. I am so glad that I took his advice. This martini was so good that it got passed around the table before I could take a second sip. Made with the in-house key lime curd, I may have found my new favorite cocktail in South Florida!
Disclosure: I was invited to dine as a guest of the restaurant. No monetary compensation has been received for this post. As always, all opinions are 100% my own. I was recently invited to dine at Deck 84 with my fellow bloggers, but this is by far the most memorable media/blogger dinner I have attended. We were
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Vegetable Primavera with Quinoa
Recipe by Chef James Hobday
- 2 large zucchini
- 3 medium yellow squash
- 1 large onion (whichever kind you like)
- 2 carrots, peeled and grated
- 2 cloves of garlic, micro-planed
- 12 oz can of diced tomatoes
- 1/2 can of plum tomatoes, roughly chopped
- 1 1/2 cups of white wine
- 2 cups of chicken stock (can substitute with vegetable stock)
- 1/4 cup of Modena balsamic
- 1 tablespoon of Italian seasoning
- 2 tablespoons of salt
- 2 teaspoons of black pepper
- 1/2 teaspoon of chili flakes
- 6 sprigs of fresh thyme, chopped
- 2 cups of quinoa
- Shredded Italian Blend cheese to cover
- Grated Pecorino
- Chop the vegetables roughly the same size, except for the carrots, and throw into a ceramic casserole dish. Grate the carrots and combine with the rest of the ingredients, making sure to add the stock and wine last. Mix thoroughly.
- Cover and place in oven for 35 mins at 425 degrees. Check for doneness of quinoa, if it is hard and looks dry add more stock and check again after 15 minutes.
- Uncover, add cheese called for in topping, and bake for another 10 minutes then move to broiler until the cheese becomes golden brown.
- Remove from oven and let sit 2 minutes. Serve and enjoy!
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