The farm-to-table trend is heating up in Palm Beach County, thanks to The Cooper. Located in PGA Commons, The Cooper and talented executive chef Adam Brown are helping to turn the area into a premier, gastronomic destination set to rival the top food-and-drink cities of Delray Beach and Miami.
Chef Adam now has his gimlet eye on weekend feasting, and has announced that “Sunday Funday” is about to get really appetizing with the launch of a new brunch menu. Available every Sunday from 11 a.m. to
3 p.m., the rustic, let’s-try-it-all menu caters to hungry foodies who enjoy spending time with family and friends over a good meal.
“Brunch is a relaxing way to spend time with friends and family, and we are excited to introduce our new Sunday brunch menu,” said Rich Rosenthal, president and CEO of Max Restaurant Group. “Chef Adam has created an exciting morning twist to our rustic, farm-to-table offerings. We invite guests to relax and toast the weekend with our festive brunch cocktails that complement the new menu.”
Seasonal items on the weekend brunch menu include Pumpkin-Spiced Pecan Pancakes – maple butter, cranberry compote, and warm maple syrup ($9); The Cooper Eggs Benedict − griddled serrano ham, braised kale and Swiss chard, crispy potato latke, and smoked paprika hollandaise ($15); Duck & Eggs – duck confit, sweet potato, Brussels sprouts and applewood bacon hash, sunny-side up eggs, shaved jalapeño, and multigrain toast points ($14); Greek Yogurt “Jar” – McCoy’s orange blossom honey, vanilla-almond granola, and seasonal berries ($7); and Chorizo Frittata − piquillo peppers, golden potatoes, caramelized onions, and manchego cheese ($13).
The new, thirst-quenching cocktail menu was created under the direction of The Cooper’s principal bartender, David Bouchard, who puts a twist on traditional brunch cocktails. For the month of November, David is rolling out a bottomless, concoct-it-yourself Bloody Mary bar ($10), bottomless mimosas ($10), and a creative, holiday cocktail called Mi a Moro. Crafted with gin, St. Germain, blood orange juice, and Prosecco, this mouthwatering sip is rimmed with blood orange sugar.
In honor of the giving nature of the holidays, The Cooper is teaming up with the Palm Beach County Food Bank to fight hunger and help raise local awareness. During the month of November, the restaurant will donate 10% of its brunch proceeds toward the cause. Guests who donate additional monies to the food bank will get to sign the restaurant’s “Wall of Giving,” which spotlights their charitable gesture.
The Cooper, Craft Kitchen & Bar
The Cooper, Craft Kitchen & Bar provides sustainable, environmentally conscious food in a contemporary setting, with unparalleled service. Our menu is influenced and inspired by fresh ingredients that are locally sourced and mindfully prepared. Complementing our menu are thoughtfully crafted artisan cocktails. These seasonal, barrel-aged cocktails are modern interpretations of classic drinks. The Cooper also offers a lively and international selection of wines and microbrew draft beers.