Apr 052015
Boca Kitchen, Bar & Market, is bringing on Executive Chef Jake Brenchley to lead all culinary efforts for this Park Avenue farm-to-fork restaurant. A French-trained chef, who prepared the 2015 New Year’s Eve dinner for the James Beard Foundation, joins Boca after a successful run with the Kessler Collection.
Brenchley is set to debut locally-sourced items including a pork tenderloin entrée featuring Zellwood Farms corn and a new brunch menu including:
- Garden Benedict: English peas, heirloom tomatoes, edamame hummus, avocado
- Boca Benedict: Jalapeno cornbread, BBQ pork, Tabasco hollandaise
- Oscar Benedict: Crab cake, fried green tomato, Meyer lemon hollandaise
- Lox Benedict: Smoked salmon, herb crème fraiche, asparagus, crispy capers
- Charleston Benedict: Caramelized onions, duck sausage, mushrooms
- A weekly waffle special seasonally inspired by local fruit
- New breakfast sandwich options
For more information and reservations visit www.BocaWinterPark.net.
Photo Credits: Boca