SUMMER
’17
ISSUE 6
SIZZLING SUMMER SPECIALS TRY THEM BEFORE THEY ARE GONE
Summer is in full swing and heat and humidity are on the rise. No one wants to be stuck in the kitchen cooking dinner or firing up the grill in this weather. That’s where we come in. This summer, we have unbelievable dinner packages that will not only save you time, but money, too. Starting at $20 per person, take advantage of Henry’s Summer Prix Fixe menu. All main plate entrées include your choice of soup, salad, or appetizer of the day, soda, coffee or tea. Add on a dessert for just $5 more. Entrée options include Pan-roasted Branzino, Shrimp Stir Fry, Chicken Francese, Sweet Ginger-glazed Pork Tenderloin and more. Available daily from 5:30 p.m. to close. With any single entrée purchase of $17 or more, you’ll receive Burt & Max’s Dinner Bonus: a soup or salad, soda, coffee or tea AND a dessert for FREE. Available Sunday to Thursday from 3 p.m. to close. Head on over to Deck 84 on Friday nights for their summer Fish Fry Dinner. Chef Jon will be featuring a rotating fish fry specials menu every Friday night. One item you can always expect is their Fish Fry Platter: Atlantic Cod, Crispy Shrimp, Butter-glazed Corn, Hush Puppies, French Fries, Creamy Coleslaw and a pint of Sam Adams for just $19 per person from 5 p.m. to close.
HOT
Henry’s Summer Prix Fixe features the Yuzu Honey Glazed Salmon
HERE’S WHAT’S HAPPENING
BURT & MAX’S
DECK 84
HENRY’S
WINES-DAYS 1/2 off bottles of wine, Mondays & Wednesdays
TACO TUESDAYS $2.95 tacos, drink specials, 5:00 p.m.–close WINES-DAY 1/2 off bottles of wine every Wednesday!
STOLI TUESDAYS $8 Stoli Vodka cocktails, Tuesdays, 6:00 p.m.–close
TACO TUESDAYS $4 & $5 tacos, drink specials, 5:00 p.m.–close STOLI THURSDAYS $8 Stoli cocktails in the dining room & bar—ALL DAY PLENTY FOR $TWENTY $20 bottles of wine available daily
EXTENDED HAPPY HOUR 1/2 off drinks at the bar & high tops from 11:30 a.m.–6:00 p.m., Monday–Friday FREE VALET Monday–Thursday, 11:30 a.m.–3:00 p.m.
WINES-DAY 1/2 off any bottle of wine every Wednesday PLENTY FOR $TWENTY $20 bottles of wine available daily 1/2 OFF BAR BITES Enjoy half price bar bites every day at the bar from 4:00–5:30 p.m.
DID YOU KNOW THAT AUGUST 3 IS NATIONAL WATERMELON DAY? CHECK OUT OUR RECIPE SECTION FOR TIPS ON HOW TO INCORPORATE WATERMELON IN YOUR NEXT MEAL!
5 QUESTIONS WITH EXECUTIVE CHEF PATRICK BROADHEAD
BURT’S N OTE HELLO FRIENDS Summer is flying by. School starts soon and in just a few short months it will be season again. Over these past six months, there has been a lot of learning and growing for our company—and as they say, “when one door closes, another one opens…” Coming to Park Place plaza this fall, I am pleased to announce that Dennis Max and I will be reuniting to bring back our popular Italian concept from the 90’s, Prezzo! Best known for the homemade pastas, wood-oven pizzas, roasted garlic and focaccia bread sticks, we are excited to introduce a new generation to the fun, welcoming culture of Prezzo. When the original Prezzo opened, it was one of the first South Florida restaurants to install a wood-burning oven! We are excited to see what the future holds for Prezzo 2.0. So many guests have already been sharing their Prezzo memories and favorite menu items. We plan to revive the fun atmosphere and signature dishes while putting a modern approach to the entire concept. Thank you all again for all the support you have provided to the restaurants, my team and myself over the past year. We look forward to hosting you soon! Cheers,
NAME: PATRICK BROADHEAD CITY OF RESIDENCE: BOCA RATON
STARTING YEAR: 2016 CURRENT RESTAURANT/POSITION: BURT & MAX’S, EXECUTIVE CHEF
1. WHAT’S YOUR FAVORITE NEW ITEM ON BURT & MAX’S SUMMER MENU? Korean Bowl, because it packs a ton of flavor and has a lot of components to make each bite unique. Shrimp & Cauliflower a la Vodka, because it is just delicious AF! New chicken wings, because they are unique and really, really good—I’ve never seen a chicken wing done in this style. They have a ton of flavor and are not too spicy, just right. And the asiago aioli takes them over the top.
2. WHAT WOULD PEOPLE BE SURPRISED TO FIND IN YOUR FRIDGE? A fair amount of takeout food. My wife and I work opposite schedules a lot of the time, so sometimes it’s easier to pick up food out somewhere. We both work a lot, and with two young boys—they consume a lot of our time, which we love—we would rather be able to spend more time with them and less time in the kitchen. Also, after cooking all week at work, sometimes all we want is to eat out. So we order takeout, which allows us to eat restaurant food in the comfort of our home.
3. WHAT’S THE ONE FOOD TREND THAT WON’T GO AWAY FAST ENOUGH? Kale. It’s actually less nutritious than it’s made out to be. Well, actually, there are many greens that are far more nutritious than kale. Romaine is one.
4. WHAT ABOUT THE RESTAURANT INDUSTRY KEEPS YOU GOING? The hospitality aspect is what keeps me going. I love to cook, but if you’re cooking for yourself there is little satisfaction and gratification in that. Having others experiences your food and seeing the joy and pleasure that they have while doing so is what it’s all about for me.
5. WHAT WOULD YOUR ‘FINAL MEAL’ BE? Honestly, if I knew it was my last meal, I would want to spend it with my wife and kids, doing whatever they wanted to do. Because it would be about the company and they mean everything to me. But since we are speaking hypothetically, I would love to have a meal at Chez Panisse in Berkeley circa 1979, because Alice Waters started the farm to fork movement back in the 70’s— unintentionally though, it was just her philosophy. Also, the alumni that have gone through the kitchen there are the who’s who of culinary all-stars.
WATERMELON: THE FRUIT OF THE SUMMER
Whether it’s over ice in a cool adult beverage or mixed with greens in a light & refreshing salad, watermelon is a popular ingredient on our menus this summer. Henry’s features this thirst-quenching fruit on their cocktail menu. Order the Fresh Watermelon Martini or the Ultra Watermelon Margarita to get your melon fix. Head on over to Burt & Max’s to eat & drink your watermelon with their Watermelon Feta Salad and Watermelon Gin Fizz signature cocktail. Make your own watermelon feast at home! Here’s a salad and cocktail recipe to get you started.
RECIPE CORNER WATERMELON FETA SALAD INGREDIENTS
Recipe is a single serving 1/2 cup seedless watermelon, 1/2" dice 1/4 cup cherry tomatoes, red & yellow, cut in 1/2 1.5 oz barrel aged feta cheese, lightly crumbled
1 sprig of mint, leaves picked and cut into fine ribbons 1/4 cup arugula 1/4 cup dressing Pinch of sea salt Cracked black pepper
DIRECTIONS
1. Dice watermelon in 1/2" cubes; cut cherry tomatoes in half. 2. Cut leaves of mint into fine ribbons. 3. Gently toss all ingredients with a drizzle of dressing and immediately serve on chilled plate. NOTES: We use our house-made pickled red onion vinaigrette but a nice red wine vinaigrette, lemon vinaigrette or champagne vinaigrette from the grocery store will work just as well! Great additions to this salad are proteins that have been blackened— chicken, fish or shrimp.
COCKTAIL CORNER INGREDIENTS Seedless Fresh Watermelon
3 oz.
Vodka
2 oz.
Watermelon Puree
.5 0z.
Sour Mix
HOT
FRESH WATERMELON MARTINI
DIRECTIONS 1. Muddle watermelon in shaker. 2. Combine all other ingredients and shake vigorously on ice. 3. Strain into martini glass and garnish with fruit of choice!
RISE & GRIND! JOIN US THE LAST SUNDAY OF EVERY MONTH FOR A WATERFRONT WORKOUT PRESENTED BY PURLIFE DELRAY. VISIT DECK84.COM/WEEKLY-LINEUP FOR MORE DETAILS!
THE BURGER KINGS
DECK 84 WINS 1ST PLACE AT 6TH ANNUAL BOCA BURGER BATTLE
On a hot July day in downtown Boca Raton, our Deck 84 team started gearing up for a night full of grilling, fun and competition at the 6th Annual Boca Burger Battle! This was our second year participating in the event that benefits the PROPEL Foundation (People Reaching Out to Provide Education and Leadership). Last year, our majorly tasty burger won 2nd place, so this year we had one thing on our mind… to win 1st place!
The team persevered through the heat (over 90° outside!) and served up the tastiest burger of the entire night. Out of all of the talented burger competitors, Deck 84 took home the 1st Place Judges Choice title for 2017! The award-winning burger started with a brisket blend burger, smoked chile cheddar, bacon and onion marmalade, smokey aioli, lettuce and dill pickles on a lightly grilled potato bun. The crowd raved about the bacon & onion marmalade as it added a layer of flavor that battle-goers loved! Cheers to our talented team and to the other participating restaurants for making this year’s event the best yet. We’ll see you next year!
A GENTLEMAN’S EVENING OUT
A popular retreat for whiskey and cigar aficionados, Burt & Max’s quarterly cigar night has become an ongoing event that regulars and locals look forward to. Exposing guests to emerging brands or signature collections, each event brings in a new whiskey or bourbon brand, cigar sponsor and delicious tastings from Chef Patrick Broadhead. Mark your calendars, the next event will be hosted on Wednesday, October 11, featuring Gentleman Jack Whiskey. $30 in advance or $35 at the door gets you whiskey tastings, (1) cigar and passed hors d’oeuvres from 5:30–8:30 p.m. Plus, at this next event you can upgrade your ticket to $75 in advance (or $85 at the door) and receive a personalized bottle of Gentleman Jack, engraved on-site in addition to the tastings, cigar and hors d’oeuvres. There will also be golf and gentleman-themed giveaways and one golf bag to be raffled off! To get the invite and learn more, email social@rapoportsrg.com. Online registration will begin in September.
10 LITTLE KNOWN FACTS ABOUT THE CHEFS
1. A son of two American Diplomats, Chef Dan Moore was born in Bangkok, Thailand and spent much of his youth growing up overseas. He even spoke Thai before he spoke English! 2. Chef Jon Greening will soon be a first-time dad. His firstborn is due September 17. 3. When not cooking for himself and his family Chef Patrick Broadhead’s favorite dish is feijoad, a national dish of Brazil prepared by his wife, a native of Brazil. 4. Dubbed the “Dark Knight,” Chef Dan Moore enjoys hand washing his prized black Audi every Sunday. 5. Chef Jon Greening received his Bachelor of Science in Finance from Portland State University. While earning credits for a post-Bachelor degree in accounting, he became intrigued by Portland’s exploding culinary scene, which lead to his career change. 6. Baseball fanatic Chef Patrick is a St. Louis Cardinals SUPER fan. 7. Family man Chef Dan Moore is the proud father of four sons, including a set of twins. One of their favorite family activities is skateboarding together. 8. “Deadhead” Chef Jon spent several years following the Grateful Dead and Phish when he was in his late teens to early twenties. 9. Chef Patrick gained his love for cooking at a young age while on a Boy Scout camping trip. Having injured his hand three days before the trip, he was forced to stay behind during the excursions. The only thing he could do was cook. Seeing the troop enjoy his food was the defining moment his passion for cooking began. 10. Aside from living in Southeast Asia, Chef Dan Moore also lived in Milan, Italy, for five years where he graduated from the American School of Milan.
561.638.1949
561.665.8484
561.638.6380