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Opera celebrates 10 years of performances at Benvenuto Sun Sentinel April 28, 2010 What is it like to have a little Libiamo from La Traviata with your black bean and red pepper coulis crab cake? Or, say, a bit of Barcolle from Tales of Hoffman with your profiteroles and café cubano? If you were one of the 250 people attending the Candlelight Gala Performance for the 10th anniversary of Opera Benvenuto on April 21, you would say it was wonderful. Joanna Marie, the host of Classical Variations on WXEL, hosted the event, which featured highlights and favorites from seasons past.
Unusual taste, simple ingredients Sun Sentinel March 26, 2009 I recently had lunch at Benvenuto's where I had the most delicious cauliflower. Would it be possible to get the recipe? - Rosalind Oltsik, Delray Beach It is possible thanks to executive chef Robert Huston of Benvenuto's restaurant, 1730 N. Federal Highway, Boynton Beach, 561-364-0600, who offers the recipe for their delicious Curried Cauliflower. This, again, is one of those recipes that proves simple is often best. With a light coating of vegetable and olive oil, then a dusting of curry powder, kosher salt and fresh-ground white pepper and a short bake in a hot oven, you have a delicious and unusual preparation of a familiar vegetable.
Benvenuto's Curried Cauliflower Sun Sentinel March 26, 2009 SIDE DISH Benvenuto's Curried Cauliflower An easy and delicious way to enhance the flavor of a familiar vegetable. This recipe can easily be doubled. * 2 teaspoons kosher salt * 1/2 teaspoon curry powder * Pinch fresh-ground white pepper * 1 medium head cauliflower (about 1 3/4 pounds) * Virgin olive oil spray* * Canola oil spray* Preheat the oven to 400 degrees. In a small bowl, combine the kosher salt, curry powder and white pepper. Set aside. Trim off the leaves and heavy bottom of the cauliflower.
Benvenuto's Vegetable And Cheese Quiche Sun Sentinel June 7, 2007 ENTREE This could become one of your favorite ways to serve vegetables. Serve with a side of fresh fruit salad or Benvenuto's Pesto Pasta Salad (recipe given). 1 sheet frozen Pepperidge Farm Frozen Puff Pastry (from a 17.3-ounce box), thawed according to package directions 1 tablespoon butter 1 medium shallot, minced 1 1/2 cups firm-packed fresh broccoli florets 3/4 cup firm-packed rough-chopped carrots 6 large eggs 1 1/2 cups heavy whipping cream 1 3/4 cups shredded smoked gouda cheese 1/3 cup fresh-grated pecorino Romano or parmesan cheese 1 (2-ounce)
Benvenuto's Pesto Pasta Salad Sun Sentinel June 7, 2007 SALAD/SIDE DISH Make this ahead so it has time to chill and allow the flavors to marry. 1 cup firm-packed fresh basil leaves 1 large clove garlic 1 tablespoon pine nuts 1/4 cup extra-virgin olive oil, plus more as needed 2 tablespoons pitted and sliced kalamata olives 1 tablespoon chopped sun-dried tomatoes* 1/4 cup julienned fresh carrots 8 ounces penne pasta, cooked according to package directions and cooled In a food processor fitted with...
When Manners Count Sun Sentinel December 28, 2004 The bride apparently knew where she wanted to get married -- she just hadn't settled on the groom. Before tying the knot at Benvenuto, a bride brought three prospective grooms over the course of a year to see the restaurant. On the night of her wedding, she wasn't happy with her hair so she kept her guests -- and the restaurant staff -- waiting for three hours. The champagne was flowing, music was playing, and no one seemed to mind the bride hadn't arrived. Not every wedding is such a challenge at Benvenuto, but smoothing over sticky situations is what the restaurant does best.
Annual Chamber Lunch Set Thursday At Benvenuto Sun Sentinel January 10, 2003 Monday is the deadline for reservations for the Greater Boynton Beach Chamber of Commerce annual Recognition & Installation Luncheon, 11:30 a.m. to 1:30 p.m. Thursday at Benvenuto Restaurant, 1730 N. Federal Highway. The event will include recognition of volunteers and the 2003 board of directors' installation ceremony. The 2002 Small Business of the Year and Large Business of the Year will be named. The cost is $20 for chamber members, $25 for guests or nonmembers. Tables of 10 are $200.
Staging A Serenade Sun Sentinel June 9, 2002 Robert Grekin loves the food at Benvenuto Restaurant in Boynton Beach, but roast duckling and rack of lamb are not the only things that bring him and his wife, Harriet, there regularly. The 65-year-old Delray Beach resident goes for their opera dinners, which feature performances by professional singers from throughout South Florida. For the past two years, patrons of the 15-year-old restaurant have listened to opera three or four times a month. Performers warble arias and selections from such operas as Rigoletto, La Boheme, Barber of Seville, Madama Butterfly and The Marriage of Figaro.
Hospitality Notes Sun Sentinel October 19, 1998 * More than a million passengers passed through Fort Lauderdale-Hollywood International Airport in August, setting a summer record. During August, the airport served 1,002,723 passengers, an increase of 4.2 percent over August 1997. The increase was attributed to strong demand for domestic air travel. As a result, airlines added flights to Boston; Islip, N.Y.; Orlando; Chicago; New York's JFK; Raleigh-Durham, N.C.; and Atlantic City, N.J. While domestic travel was up 5.4 percent in August, international travel declined 6.7 percent.
Family Key To Success At The New Benvenuto Sun Sentinel January 10, 1997 The best news in the Boynton Beach restaurant whirl is always when Bernard Perron is back in town. Perron and his talented family are responsible for Brooks in Deerfield Beach (500 S. Federal Highway; 954-427-9302). Bernard first blew into town from the islands in 1975, ready, very much willing and certainly very able to open a restaurant somewhere in South Florida. An aerial survey showed him the right place, a 12-acre site with buildings part-medieval and part-Mizner surrounded by a forest of lush landscaping.
Original Touch Returns Sun Sentinel June 24, 1994 Bernard Perron is back! Well, at least key members of his family are back. Bernard remains at his four-star anchor operation, Brooks in Deerfield Beach. Son-in-law Jean Philippe Gaudree is running the show at Benvenuto. Benvenuto was where it all started in South Florida for Bernard, and it was a fortunate day for us all when the French native, who started in the profession as a teen-age pastry apprentice, arrived in Boynton Beach. Bernard's of Boynton was a very special dining and Sunday brunch experience, with the ever-present Bernard overseeing a staff that raised Boynton standards to new highs.
Fine Food, Less Formality Mark Boynton Restaurant Sun Sentinel April 17, 1992 There`s a change in command at Boynton Beach`s flagship restaurant, Benvenuto. Bernard Perron has returned to full-time management of Brooks, in Deerfield Beach. A pair of Frenchmen, Alain Betton and Phillipe Cherruault, are now in charge of Bernard`s baby. It`s Bernard`s baby because he nursed it along in the 1970s, reclaiming from neglect a landmark attraction with tropical gardens galore. But after Bernard sold the restaurant and opened Brooks -- in October 1981 -- his successors, still operating under the name of Bernard`s, could not do the job Bernard had done.