Food Tour of Boynton and Delray a Feast of World Cuisine

Food Tour of Boynton and Delray a Feast of World Cuisine

Sharlyn Davis-Powery, owner of Cafe Sweets Bakery in West Palm Beach, enjoys a stop on the food tour.

3 to 4 hours of FUN!

If you’re lucky enough to know West Palm – and lots of my subscribers do – then you, my friends, are privy to some remarkable dining experiences. Believe me, I know. I lived in Ft. Lauderdale for most of my life, and now in Jupiter, Florida. My food blog editor, Jen, set off with her family on a five stop restaurant tour that looped around the historic and art-filled districts of Boynton and Delray Beaches.

Lead by Lori Durante, founder of Taste History Culinary Tours, the group was picked up by 11 a.m., and whisked away to venue #1: Hurricane Alley.

Here, they tucked into “Floribbean” flavor, a combo of Florida and the Caribbean in every bite. Tour goers remarked that the chowder had a freshness to it – must’ve been the day’s fresh catch. At this particular establishment, Jen recommends the smoked tuna dip, topped with a fresh jalapeno in the photo below.

Next came a short walk to view the massive sculptures by Albert Paley that decorate the Avenue of the Arts. Since my upcoming cookbook, Canvas & Cuisine is bursting with art, I was happy my food blog editor took the time to appreciate it with her family on this special Saturday.

Soon after, they ducked into the Amanda James Gallery to meet her, view the whimsical things she makes, and see her husband’s paintings that are also on display. It was a nice way to work up an appetite for ice cream.

Food tour stops in the Amanda James Gallery. She is pictured, back row right.


At the Boardwalk, Jen tells me she tried many combinations of custard, gelato and Italian ice, but her absolute favorite was the “Strawberry Banana”. It was the most perfectly balanced ice cream she had ever had. You really do feel like you’re on the Atlantic City Boardwalk in Jersey in this fun ice cream shop.

After that, Driftwood: a fairly new establishment that is owned by a young family who have been chefs as far away as Hong Kong, and know their world cuisine. The presentation of their appetizers was art in and of itself. They made Jen a mixed drink to end all mixed drinks. Here’s a photo.


The tour bus re-boarded soon after, and headed to Delray. The next tasting: Foxworth Fountain, a historic pharmacy that still has art deco era lettering on its outdoor sign. The owners here, direct descendants of the original pharmacy owners, have stayed true to what the venue looked like in the good ol’ days.

Their soda fountain counter and kitchen dispense treats like egg creams, ginger seltzers and chicken salad, using the same recipe handed through the generations: a generous sprinkling of curry and sweet grapes.

After that, the group took a sweep through the historic Colony Hotel that hasn’t changed a bit since the 1920s. This architectural jewel is so close to the ocean, you can smell it – feel its tropical breezes on your skin: a perfect lead up to the last stop.

Curry jerk meatballs, savory roasted chickpeas, cheesy Caribbean chicken bake, and guava cheesecake


Bamboo Fire Café represents a lot of different cultures and cuisines, from Jamaican jerk chicken to the roti dishes of Asia. Jen wants the recipe for their homemade Calypso Lemonade, but they thought better of sharing their secrets. Jen thinks she could taste confectioner’s sugar, vanilla bean, and maybe the savory element of tumeric in the super refreshing drink. Curry and jerk meatballs, a spicy chicken in what tasted like a plantain and mac n’ cheese bake, and guava cheesecake rounded out the experience. Everyone vowed to return.

Before they said goodbye to their guide, Lori – who, btw, has won all sorts of commendations and awards for this tour, they visited the industrial arts section of Boynton Beach. They had come full circle, and it was the perfect opportunity to admire warehouse murals with eye popping designs. Lori says she loves the art as much as she loves the food.

Anna Russon, my food blog editor’s daughter, in front of an Industrial art installation; note her tote, compliments of the food tour!

Tell Lori, hi from!

I will send Jen back to report on other tours offered by Taste of History. Heck, I may come along next time. Perhaps I can sweet talk my way into learning some of these family recipes. Highly recommend this tour!

Company’s Comin’ Gumbo

Company’s Comin’ Gumbo

It’s almost Christmas Eve! If you’re looking for a dish that is perfect to serve while gathering around the tree, here is my Company’s Comin’ Gumbo recipe. You can prepare it in the morning and heat it up as the family arrives. This soup/stew has just enough spice to keep you warm and toasty so get out there a carol up a storm!!


This is a great make-ahead meal. You can put it together on the stove anytime of the day and warm it up when the guests arrive. The roux makes the dish… it’s rich, luscious and full of flavor!

Serves a 6 to 8
40 Minutes (or more) ‘til Dinnertime

Preheat the oven to 350°

  • 1 cup unbleached all-purpose flour
  • 1 cup butter, 2 sticks
  • 1 red pepper, deveined and diced into ¼” pieces
  • 1 green pepper, deveined and diced into ¼” pieces
  • 2 Tablespoons olive oil
  • 1 large onion, peeled and diced into ¼-inch pieces
  • 4 stalks celery, trimmed and thinly sliced
  • 4 garlic cloves, peeled and minced
  • 1 Tablespoon Cajun seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon coarse black pepper
  • 1 cup white wine
  • 2 cups homemade chicken broth, or prepared low sodium chicken broth
  • 2 (8 ounce) bottles clam juice
  • 1 (14.5 ounce) can diced tomatoes
  • 1 cup tomato paste
  • 4 to 6 drops hot pepper sauce
  • 14 ounces andouille sausage, sliced and cut in half
  • 2 pounds uncooked jumbo shrimp (21 to 25 count), peeled, deveined with tails removed
  • 1 (10 ounce) package frozen sliced okra, thawed
  • 2 to 3 cups cooked white rice

Spread the flour onto a baking sheet. Toast the flour in the oven for 10 minutes.

Melt the butter in a skillet over medium heat. Whisk in the toasted flour. Stir in the diced peppers. Cook the roux until it is amber brown, about 10 to 15 minutes.

Heat the olive oil in a soup pot over medium heat. Add the onion, celery and garlic to the pot. Add Cajun seasoning, salt and pepper. Cook until soft, about 5 minutes. Pour in the white wine and cook until the liquid is incorporated. Stir in the chicken broth, clam juice, diced tomatoes and tomato paste. Pour in the roux and cook for 5 minutes. Season with hot pepper sauce and additional salt and pepper. Stir in the sausage, shrimp and okra. Simmer until the shrimp is cooked through and the flavors meld, about 10 minutes.

Serve the gumbo by placing a scoop of rice in the middle of a bowl. Surround the rice with gumbo. Serve additional hot pepper sauce on the side!

Nana Network Tip

Use thawed, frozen shrimp and frozen okra in this recipe. It’s perfect and way less expensive!