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New Times' Best of Broward/Palm Beach 2012 issue in June by serving up our top hundred favorite dishes. Click here for a full archive. If you have any nominations of your own, please add them to the comments or visit our Facebook page.
33. Green Cay Farms Squash Blossoms at Max's Harvest
Knowing the origin story of a food doesn't inherently make it taste
any better. That's usually just a pleasant side effect. The lightly beer-battered squash blossoms from Max's Harvest are born at Green Cay Produce
in nearby Boynton Beach, but it's not the proximity to the source that makes these so delicious. Yeah, a quality ingredient is indispensable in the effort to create a superior product, but it's the preparation that actually makes it happen. Executive chef Chris Miracolo's blossoms are stuffed with an airy mix of goat and feta cheese and set upon upland cress. The kicker is a tomato-olive vinaigrette that you'll be damned-near tempted to lick off the plate once those three hearty blossoms are gone.
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169 NE Second Ave., Delray Beach, FL