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A Personal Message From Our Chief Foodie Officer
Dear Savor Our City Foodies,

With winter not quite behind us and spring creeping ever-so-slowly back into our lives, we at Savor Our City, are teetering between the excitement of last month and the exhilaration of the coming months. My Marketing Director, Jennifer Ouvrard, and I visited NOLA (New Orleans, Louisiana) where we experienced a Mardi Gras immersion hosted by renowned lifestyle/cookbook Author, Dr. Nia Terezakis. The elegant yet effervescent atmosphere of this occasion has inspired a pending lineup of food tours, cooking experiences and events in this amazing city. More coming soon. 

March is buzzing with so much excitement as we gear up for our first ever month-long, city-wide foodie event coming in April (see details below) that I am wishing the Luck of the Irish be with us all.

Until we eat (and drink) again...I send you Delicious Wishes,

Denise Righetti
Where We Have Been & What We Tasted
Hello Foodie Friends,

I had an opportunity to meet up with my marketing director, Jennifer in New Orleans (NOLA) to experience just some of what this magical city has to offer during this year's Mardi Gras celebration. I had always been curious about this city, so I was super excited when the opportunity presented itself to go check it out. We had been invited to the luxurious St. Charles Avenue home of Dr. Nia Terezakis who is renowned throughout New Orleans for her contributions to the culinary, art and medical worlds there. 
Every year Dr. Terezakis graciously opens her art-filled home to friends, colleagues and family members who are each one swept up into the extraordinary magical atmosphere Nia creates. Every day during Mardi Gras, her flawless Southern charm,  vibrantly Mardi Gras decorated home and a plethora of tastefully decadent dishes from her lifestyle book "Artful Feast," are shared with her visiting guests. From her statue adorned balcony we were perfectly poised to catch and gather up many shiny Mardi Gras beads and trinkets as they are tossed from the endless parade and marching bands passing by. We realized just how special this experience was as Dr. Nia Terezakis is not only a treasure to the City of New Orleans, she is also the beloved Aunt of Jennifer and now, we are proud to say, she has agreed to be one of Savor Our City's celebrity Chefs at our upcoming cooking classes to be held in New Orleans starting later this year.

While Jennifer visited with her Aunt Nia, I had the opportunity to explore on my own, some of the nearby places that some of my facebook friends suggested I go. I stopped into the Carousel Lounge for a Hurricane Drink, then on to Mr B's Bar for some shrimp, followed by some grilled oysters and crawfish at Acme where I had a chance to meet the legendary "Stormin Norman". 

"Must-Go" EVENTS
Exciting Food & Drink Events You Don't Want To Miss
Feb 27 - Mar 8, 2020 - Plant City
Florida Strawberry Festival
The Florida Strawberry Festival is an 11-day community event celebrating the strawberry harvest of Eastern Hillsborough County. Each year, over 500,000 visitors enjoy the festival’s headline entertainment, youth livestock shows, rides, exhibits of commerce and, of course, its strawberry shortcake.
Sunday, March 15, 2020 - Loxahachetee
“Mambo Italiano”
Benefiting: Women of the Western Communities

5:00 PM to 9:00 PM

SWANK TABLE invites you to come “down on the farm.” Tucked away at the Loxahatchee Groves, you will tour hydroponic growing houses, then plant yourself at the “TABLE.” This season, SWANK TABLE will host eight al fresco dinners in their own fields of green, with local and nationally known chefs who will create meals right before your eyes. Calling on the best of Florida’s farmers, ranchers, artisanal producers, micro-brewers, distillers and organic winemakers, our chefs will produce multi-course dinners of the highest quality. And, each SWANK TABLE event gives back to the community by donating a portion of the proceeds to local charities.

Mambo Italiano Sunday March 15, 2020
Vêtu de Blanc Sunday April 5, 2020
Flock of Lambs Sunday April 19, 2020
Tres De Mayo Sunday May 3, 2020

When you arrive on the Swank Table Farm, you will be greeted with a ‘first bite’ appetizer and a handcrafted specialty cocktail as you listen to music by local entertainment, or wander some of their fields. Next, guests will be treated to a specialty tapas plate, consisting of 4 unique dishes created by the chefs and paired with the perfect wine. Darrin Swank, Owner / Farmer will take you on a 20-minute hydroponic tour of our shade houses for Q & A’s. Everyone will move under our majestic Pole Barn and be seated at family style tables. Here you will be served 3 separate courses created by visiting and resident chefs. The Sommelier will provide you with wine to match your dishes and local craft brewers will have a selection of their specialty brews. Eat, drink and listen to amazing music by a variety of local bands and artists. Finally, end the night with dessert provided by some of the best dessert chefs South Florida has to offer. The perfect ending to a perfect night down on the Farm.

Don't miss one or all of these memorable feasts, these rustic retreats, these swanky affairs at SWANK FARM.
The photos below are from the March 1st SHE Feast attended by Denise.
23rd Annual Boca Raton GreenMarket
From 9am to 1pm at Boca Raton City Hall north parking lot, 201 W Palmetto Pk Rd you can find over 40 vendors with fresh foods and produce as well. The Boca Raton GreenMarket is a great place to bring along the family, the pups and enjoy music as you shop! It's the 23rd year for the market!!! See you there! The Boca Raton GreenMarket will be open each Saturday until May 9, 2020.
APRIL 3, 4 & 5, 2020 - Delray Beach

58th Annual Delray Affair

The 58th Annual Delray Affair is the largest arts & craft festival in the Southeast United States. In 2020, the Greater Delray Beach Chamber of Commerce celebrates the 58th year of the Delray Affair. The Delray Affair is the largest arts & craft festival in the Southeast United States. The free event takes place along the palm tree lined downtown streets of Delray Beach and stretches 13 city blocks from the Intracoastal to NW 2nd. The Delray Affair has received numerous awards for its ‘eclectic’ mixture of fine art, great crafts and funky products from around the world. Last year, artists and crafters from 30 states and twelve countries exhibited at the Delray Affair.

Did you know?
You can text the word DELRAYAFFAIR (one word)
to 833-962-1312
You'll receive: News, safety alerts, exclusive offers and drink discounts!
FREE Admission!
A weekend long celebration brought together by a lively and friendly group of experts and presenters from the wonderful world of artisan cheese. The festival promotes broad awareness of the artisan cheesemaking community and enjoyment of its products.

California Artisan Cheese Festival is a nonprofit organization with the mission to educate people who want to learn more about artisan cheese, support the artisan cheesemaking community and its sustainability, and celebrate and enjoy the creations of the artisan cheesemakers.

Thursday, March 19 to Sunday, March 22 
SLOW FISH 2020 + Slow Food Northeast Gathering
Presended by Slow Food USA - Durham, NH
This gathering is an exciting convergence of the Slow Fish North American community and Slow Food leaders in the Northeast.

Slow Fish 2020
Building upon the Slow Fish International campaign and Slow Fish USA national working group, we are organizing a 4-day event that will bring together fish harvesters, chefs, scientists, youth, and seafood eaters from around the country to connect, celebrate, and advance our shared values of good, clean, and fair seafood for all. Learn more about Slow Fish here.

Slow Food Northeast Gathering
The Northeast Regional Gathering will bring Slow Food leaders from across the Northeastern states together to celebrate all things good, clean & fair! Together we will plan for our region’s Slow Food engagement by focusing on key areas and programs of our network: Ark of Taste, Snail of Approval, School Gardens, event planning, succession planning for chapters, delegations to conferences, ideas for public engagement and more!
"Must-Try" RECIPES
Seasonal & Regional Delights To Make In Your Own Kitchen
March 16 is National Artichoke Heart Day!

According to the California Artichoke Advisory Board, artichokes are a good source of antioxidants, vitamin C, folate and magnesium.  The antioxidants in artichokes are very good for your liver and help promote healthy skin.  Artichokes are also high in fiber, calcium and protein while low in calories.  For all of these reasons, along with being fat-free and cholesterol free, artichokes are truly a healthy and delicious food to celebrate!
3 fresh artichokes
2 large fresh lemons, juiced
2 tablespoons olive oil (or melted butter)
6 cloves garlic, peeled and roughly-chopped
fresh rosemary (plus additional fresh thyme, oregano, or sage, if you’d like)
coarse sea salt and freshly-cracked black pepper
  1. Heat oven to 400°F.
  2. Use a knife to slice off the bottom 1/2-inch (or more, if you’d like) of the artichoke stems, and the top 1 inch of the artichoke globes (the leaves on top). Remove and discard any small leaves toward the bottoms of the stems. Rinse the artichokes with water.
  3. Slice the artichokes in half vertically. Use a spoon to scoop out the fuzzy “choke” in the middle of the artichoke. Then use kitchen shears to trim about 1/4/-inch off the pointy tips of each of the artichoke leaves (so that they don’t poke you when you eat them). Rub a lemon wedge all over the entire surface of each artichoke half, to prevent browning.
  4. Place the artichoke halves in a baking dish or on a baking sheet cut-side-up. Brush the cut sides of the artichokes evenly with the olive oil. Then fill the cavities evenly with the garlic, followed by a few small sprigs of the fresh herbs. Season with salt and pepper.
  5. Flip the artichokes over, using the herbs to help hold in the garlic, so that they are cut-side-down. Brush the tops of the artichokes with oil, and season with salt and pepper.
    Bake uncovered for 15 minutes. Then remove and cover the pan with aluminum foil, and bake for an additional 25-35 minutes, or until the artichokes are tender and the leaves pull off easily.
  6. Place the tray on a cooling rack. Carefully remove, discard the herbs (or stir them into your dipping sauce for extra flavor), and drizzle the artichokes with extra lemon juice.
    Serve the roasted artichokes warm with your desired dipping sauce.
From: Gimme Some Oven
Pavlova with Red Wine Cherry Compote &
Marscapone Whipped Cream

The perfect pavlova recipe. Fruity, sweet, chewy and creamy. This light and delicious dessert is so easy to make and its the perfect summer dessert especially when entertaining because you can make this pavlova recipe ahead of time then just assemble before serving.
6 egg whites
1 1/4 cup sugar
1 1/2 tsp vinegar
1/4 tsp salt
1 tsp vanilla clear vanilla if you have it

2 cups whipping cream , chilled
1 cup mascarpone cheese
1 cup icing sugar

1 1/2 cup cherries
1/2 cup sugar
1/2 cup water
3/4 cup red wine
2 tsp vanilla extract
1 tbsp lemon juice
1. Make the pavlova first so preheat the oven to 275 degrees.

2. Beat the egg whites in a mixer on low speed at first and then increase the speed to medium and beat until they get frothy and start to turn white. Add the sugar into the egg whites bit by bit until its all incorporated. Beat the egg whites until they form stiff peaks. Add the vinegar and the salt and mix it in on low speed for about 5 - 7 seconds.

3. Line a baking tray with parchment then take the parchment and put a 9-10 inch plate on top on one end of the paper. Draw a line around the plate and do the same on the other end so you have two perfect circles. 
Turn over the paper and put it back on the tray. Take the egg whites and spread them inside the two circles evenly.

4. Place them in the oven and cook for 1 hour and 15 mins then turn off the heat and let the pavlova cool in the oven slowly. Don't take the pavlova off the parchment paper until it has completely cooled or it could
stick and break.

5. Next make the cherry compote. Pit the cherries and slice them in half. Put the red wine in a sauce pan and heat to a boil. Reduce the wine to 1/2 a cup. Add the cherries and the rest of the ingredients. Simmer for 30 mins or until the cherries are nice and soft, then set aside to cool.

6. When the pavlova has cooled completely its time to make the whipped cream by pouring the chilled whipping cream into a chilled mixer bowl. Beat on high speed until the cream starts to get fluffy. Add the sugar and the mascarpone cheese bit by bit and be careful not to over whip the cream. You don't want butter! Set the whipped cream aside.

7. Assemble the pavlova by placing one of the rounds on a serving platter. Top with half of the whipping cream and a good ladle of the cherry compote. Place the second round on top of the filling and cover with the rest of the whipping cream and another good ladle of the cherry compote.

8. Serve!
The pavlova can be wrapped in plastic or sealed in an airtight container and kept for several days on the counter unless your house gets very humid (in which case, eat your pavlova right away!)
Don't store pavlova in the fridge, the fridge can make it soggy.
Serving: 1slice | Calories: 450kcal | Carbohydrates: 43g | Protein: 4g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 87mg | Sodium: 120mg | Potassium: 208mg | Sugar: 39g | Vitamin A: 1030IU | Vitamin C: 2.3mg | Calcium: 68mg | Iron: 0.2mg
From Cooks With Cocktails
The Irish Maid Cocktail is a floral and refreshing whiskey cocktail, with cucumber, lemon juice and the elderflower liqueur, St. Germain.  This is a great cocktail for people who are not regular whiskey drinkers, and one might even call this a “girly” whiskey drink.  Although don’t let that stop you if you are of the more masculine persuasion! This cocktail is so tasty and it goes down VERY easily, so beware!
Irish Whiskey 50ml
Lime juice 15ml
3 cucumber slices
Sugar syrup 20ml
Chill your glass

Make a simple sugar syrup by adding equal parts sugar and water into a saucepan and heat until the sugar has dissolved (you can also add some honey)

Using a muddler, crush your cucumber slices in your cocktail shaker

Add the whiskey, sugar syrup, lime juice and ice into your shaker and mix thoroughly

Strain over ice into a chilled glass

Garnish with cucumber and mint

From Fox And Briar
"Must-Taste" DISHES
Tasty Discoveries From All Around

Ravioli/Fettuccine Al Ragu

from La Boulangerie French Artisanal Bakery and Café

Boca Raton, Florida

Gourmet Empanadas - Ravioli/Fettuccine Al Ragu - Nutella Croissants
The La Boulangerie Boul’Mich is a French artisanal bakery with a latin twist concept that has been in existence for over 20 years in Miami. Their concept is simple, you are at home in a relaxed environment amongst friends in a space that combines light, earthly colors and a vintage- industrial style atmosphere

This French artisanal deli, bakery and café with a Latin American twist is inspired by the Bohemian and informal ambiance along the Boul’Mich, the affectionate nickname given to the Boulevard St. Michel in the Latin Quarter of Paris, known for its quaint cafés, bookstores, and shoppes.

La Boulangerie Boul’Mich is located at the Oak Tree Valet Entrance at Town Center at
Boca Raton, 6000 Glades Road, between Saks Fifth Avenue and Macy’s. Open daily: Monday to Saturday from 7:30 a.m. to 8:30 p.m. and Sunday from 8:00 a.m. to 6:00 p.m. For more information on dining at La Boulangerie Boul’Mich ® or its full-service at-home and corporate catering, visit

Culinary Advice From Those Who Know
Chef Owner, Daniel Newman is a veteran of the hospitality industry.  After receiving his bachelors degree at the University of Delaware, he dove right into his training starting at Disney World; a prestigious institution well known for its rigorous hospitality training and employee service standards.  Along the way Dan met Samantha Newman, a restaurant and hospitality rockstar with names like the Marriott and Disney dotting her resumé going back over 12 years.  Together, they grew a beautiful family with deep roots in the Delray community,  and so they wanted to create a delicious yet accessible place that was truly for the locals; thus, Over the Bridge Café was born.  Over the Bridge Café is open seven days a week serving breakfast, lunch, and happy hour.  The menu spans from traditional favorites like the 'All American Breakfast', all the way to creative house specialties like the 'Mushroom Breakfast Flatbread'.


The comfortable, familiar energy at Over the Bridge Café is no coincidence- this restaurant is truly a family affair.  You will find all of the Newmans helping out in both the front and back of house, treating every customer as if greeting a friend in their own home.  Come enjoy the quaint, open air dining room and good vibes!

Over The Bridge Cafe | 814 E Atlantic Ave, Delray Beach, FL | (561) 403-5581 
Cultural & Historical Background Of Our Food
Throughout history, our relationship with food is influenced by changing practices and perspectives; from the invention of agriculture to the birth of refrigeration, customs and technological advances have affected what we eat and how we feel about our food.

Is Corned Beef Really Irish?

It's hard to think of St. Patrick’s Day without glittered shamrocks, green beer, leprechauns, and of course, corned beef and cabbage. Yet, if you went to Ireland on St. Paddy’s Day, you would not find any of these things except maybe the glittered shamrocks. To begin with, leprechauns are not jolly, friendly cereal box characters, but mischievous nasty little fellows. And, just as much as the Irish would not pollute their beer with green dye, they would not eat corned beef, especially on St. Patrick’s Day. So why around the world, especially in the US, is corned beef and cabbage synonymous with St. Paddy’s Day?

The unpopularity of corned beef in Ireland comes from its relationship with beef in general. From early on, cattle in Ireland were not used for their meat but for their strength in the fields, for their milk and for the dairy products produced. In Gaelic Ireland, cows were a symbol of wealth and a sacred animal. Because of their sacred association, they were only killed for their meat if the cows were too old to work or produce milk. So, beef was not even a part of the diet for the majority of the population. Only the wealthy few were able to eat the meat on a celebration or festival. During these early times, the beef was “salted” to be preserved.

The Irish diet and way of life stayed pretty much the same for centuries until England conquered most of the country. The British were the ones who changed the sacred cow into a commodity, fueled beef production, and introduced the potato. The British had been a beef eating culture since the invasion of the Roman armies. England had to outsource to Ireland, Scotland and eventually North America to satisfy the growing palate of their people. As Jeremy Rifkin writes in his book, Beyond Beef: The Rise and Fall of the Cattle Culture, “so beef-driven was England that it became the first nation in the world to identify with a beef symbol. From the outset of the colonial era, the “roast beef” became synonymous with the well-fed British aristocracy and middle class.”
The popularity of corned beef and cabbage never crossed the Atlantic to the homeland. Instead of corned beef and cabbage, the traditional St. Patrick’s Day meal eaten in Ireland is lamb or bacon. In fact, many of what we consider St. Patrick’s Day celebrations didn’t make it there until recently. St. Patrick’s Day parades and festivals began in the US. And, until 1970, pubs were closed by law in Ireland on St. Patrick’s Day. It was originally a day about religion and family. Today in Ireland, thanks to Irish tourism and Guinness, you will find many of the Irish American traditions.
Reference: NPR
Looking for a fun place to celebrate St. Patrick's Day? 

Check out The Dubliner in Mizner Park - Boca Raton. This is one of the exciting stops on our Savor Mizner Park food tours. 
It's always a good time to celebrate the Gods of  Bacchus, Dionysus, and Liber... "Cheers!"
Bringing People Together The Savory Way
Food is a great vehicle for sharing culture with people from different backgrounds but combining food with an activity, is the way to bring everyone closer together.
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