A fisherman recently texted from his boat to ask Boynton Beach chef Jimmy Everett if he was interested in the 80-pound swordfish the captain had reeled in that night. Everett happily acquired the serendipitous fish and — after calling a couple of other local chefs to take what he could not use — then set about adding a swordfish dish to the next day’s menu at his well-regarded restaurant, Driftwood. Since opening the restaurant in Boynton Beach in 2018, Everett’s menu has been a dynamic document.
Comment on Creating ‘a better food place’: Chef hosting 2 dinners dedicated to South Florida farmers & fishers
Ben Crandell, South Florida Sun-Sentinel
Sat, 05/11/2024 - 4:00am
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