Boca Raton Observer Oct2015 by Boca Raton Observer

50,000 Audited circulation

Artisanal All-Stars

Sunshine State Residents Crafting Culinary Products

The

Food & Wine Issue

Bones About It

Taking Stock Of Broth, A New-Again Superfood

Viva Vino

For Master Sommelier Virginia Philip, Wine Is A Way Of Life

Dock & Dine

Discover Nine South Florida Restaurants Better By Boat

October 2015

Set On

Stone From Down Under To “Top Chef,” Curtis Stone Lives To Cook, Create And Celebrate

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VOLUME XII NUMBER 9

10.2015

contents 62 FLORIDA’S ARTISANAL ALL-STARS Meet Sunshine State Residents Crafting Quality Culinary Products

ABOUT IT 70 BONES Taking Stock Of Broth, A New-Again Superfood On The Dining Scene

VINO 74 VIVA For Master Sommelier Virginia Philip, Wine Is A Way Of Life

& DINE 80 DOCK Discover Nine South Florida Restaurants That Are Better By Boat

56 SET ON

STONE From Down Under To “Top Chef,” Curtis Stone Lives To Cook, Create and Celebrate

T H E B O C A R AT O N O B S E R V E R

Photo by Ray Kachatorian

THE FOOD & WINE ISSUE

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contents departments

21 observed HOT STUFF & THE PEOPLE WHO MAKE IT HAPPEN 21 The Buzz 26 Trends 28 La Vida Boca

31 media blitz THE QUINTESSENTIAL ARTS REPORT 31 On Screen 32 In Print 36 On Scene

45 that’s life A GUIDE TO PERSONAL GROWTH 45 Relations 48 Parents 52 Destinations

31 52

101 taste THE DISH ON FOOD, WINE & RESTAURANTS 102 Recipes 110 Review 112 Listings 112 Bites

125 happenings THE ESSENTIAL SOCIAL DIGEST 125 Around Town 141 Calendar 150 Flash

102

158 fyi LOCAL NOTABLES & REAL DEALS 158 At Home

160 giving back CHARITY NEVER GOES OUT OF STYLE

141

50,000 AUDITED CIRCULATION

Artisanal All-Stars

Sunshine shine in ne Statee Residents d Crafting g Culinary Produc Products ts

THE

Food & Wine ISSUE

Bones About It

Taking Stock ck Of O Broth, A New-Ag w-Ag ww - ain ain i Superfood oo

Viva Vino

For M Maste Master ste Sommelier melier eelier Virgi r n rg nia ia a Philip, ip W ip, Wine Is A Way W ay Of LLifee

VOLUME XII NUMBER 9

Dock & Dine

Discover err Nine South Florida o Restaurants ants n Better te Byy Boat

Set On

OCTOBER 2015

Stone tone FROM DOWN UNDER TO “TOP CHEF,” CURTIS STONE LIVES TO COOK, CREATE AND CELEBRATE

ON THE COVER: CURTIS STONE PHOTO BY: RAY KACHATORIAN Volume XII, Number 9, The Boca Raton Observer, (USPS 024758, ISSN 1940-4239) is published monthly except for July by A&A Publishing Corp. Executive Offices: 950 Peninsula Corporate Circle, Suite 1020, Boca Raton, FL 33487. Periodical Postage Paid at Boca Raton, FL and at additional mailing offices. POSTMASTER: Send address changes to The Boca Raton Observer, 950 Peninsula Corporate Circle, Suite 1020, Boca Raton, FL 33487.

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T H E D AV O S C O L L E C T I O N

THE BOCA RATON

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THE AUTHORITY ON BOCA & BEYOND CONTRIBUTORS writers Lynn Allison Bill Bowen Carissa Chesanek Michelle Kaplan Leslie Kraft Burke Linda Haase Helen Hill Susan Miller Andrea Rollin Dianna Smith Beth Sobol Richard Westlund RAUL J. RODRIGUEZ, M.D. Diplomate, American Board of Psychiatry & Neurology Diplomate, American Board of Addiction Medicine

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THE HOLIDAY ISSUE Entertaining tips, holiday ideas and events galore

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from the publisher 10.2015

Linda L. Behmoiras linda@bocaratonobserver.com

T H E B O C A R AT O N O B S E R V E R

elcome to our Food & Wine Issue, one of our favorite issues to put together every year. But, let’s just say that eating salads was challenging in our office while we spent days poring over gorgeous food images and delicious recipes! We start with cover subject Chef Curtis Stone, a familiar (and handsome) face to anyone who follows the national food scene. Well-known from “Top Chef Masters,” Stone is a New York Times best-selling cookbook author and popular Food Network personality, with a new show, “Beach Eats USA.” Get up close and personal with the dynamic and down-to-earth chef in “Set On Stone” (page 56). Also inside, we introduce you to Master Sommelier Virginia Philip, wine director for The Breakers Palm Beach and wine consultant for Seminole Casino Coconut Creek. Philip, a Palm Beach resident, is an internationally renowned wine expert and one of only 23 female Master Sommeliers in the world. Meet Philip in “Viva Vino” (page 74). Next on the menu, we provide an inside peek at Sunshine State residents crafting quality culinary products in “Florida’s Artisanal All-Stars” (page 62). Also in this issue, we take stock of a new-again superfood that’s sweeping the country – bone broth – in “Bones About It” (page 70). And, if you’re looking for some culinary adventure close to home, be sure to read “Dock & Dine” (page 80) to discover nine South Florida restaurants that are accessible by boat. All this talk of food, wine and festivity gets me excited for the season’s upcoming charity events – especially all the “pink” ones we proudly sponsor! In support of Breast Cancer Awareness Month, we hope you’ll join us on Oct. 16 for the 6th Annual Not My Daughter…Find A Cure Now! shopping boutique and luncheon at the Fort Lauderdale Marriott Coral Springs Hotel, Golf Club & Convention Center. Plus, don’t miss the 12th Annual Go Pink Breast Cancer Awareness Luncheon on Oct. 21 at the Boca Raton Resort & Club, with guest speaker Martin Short. And don’t forget to shop at Saks Fifth Avenue Boca Raton during their fabulous Key To The Cure event from Oct. 15 to 18, when a percentage of sales will benefit local and national women’s cancer charities. We all know a meal (and a month!) isn’t complete without a sweet ending, so we wish you and your families a happy, fun and safe Halloween. With season in full swing and celebration in the air, make sure to take time out for your family, friends and, of course, lots of fabulous food and wine. Bon appétit!

Photo by Carlos Aristizabal

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from the editor 10.2015

Chelsea Greenwood chelsea@bocaratonobserver.com

T H E B O C A R AT O N O B S E R V E R

ave you ever noticed how food tells a story? Without words or a voice, a plate of protein, produce and starch can convey so much. The terroir of a particular ingredient speaks of its distinctive origins – the soil, the air, the sunlight where a grape or tomato or coffee bean was grown. Some chefs believe that terroir extends to all types of foods: that a wild salmon from the Pacific Northwest naturally pairs well with an Oregon pinot noir because both bear characteristics of the damp, fertile land from which they hail. They’re meant to be. But food tells a story of its creator, too. A bold, experimental dish – impressive in its ambition but not without its flaws – may speak of an eager young chef in the kitchen with something to prove. Meanwhile, a traditional dish executed to subtle perfection, like a classic beef bourguignon, might please a seasoned chef just fine, much more than creating the next cronut. Dishes also serve as a gustatory road map of an individual’s roots and travels. A chef trained in classic French cooking will still retain some of that technique if transplanted to Australia, whereas a chef who kitchen-hopped throughout South America would forever cook food sprinkled with regional clues of that continent. And perhaps the most relevant discussion today is how food reflects one’s values. While many chefs have jumped on the farm-to-table

trend (which will likely pass from trend to commonplace in time) because of its popularity, even more chefs are committed to its philosophy: Buying local is the sustainable and socially conscious thing to do. Vegans, likewise, are expressing their values on the plate, as are believers in Fair Trade and organic goods. These multiple layers of stories are perhaps what keeps food so compelling, year after year and dish after dish. Granted, we all need to eat, and there’s a communal joy in dining together, but the personal expression afforded therein is what hooks me every time. What is this chef trying to say? What is she trying to share? It’s like a writer with a pen or a singer with a microphone. And I’m all ears. Because hearing – and telling – people’s stories is why I’m here. As a journalist, and the new editor of The Boca Raton Observer, I’m inherently fascinated by what makes people tick. I want to know where you come from, where you’ve been, where you’re going and what you care about. And I’m equally committed to sharing the story of this community with the people who make it so delicious – one issue at a time. So pull up a chair and join us, won’t you? I’ll save you a seat.

Photo by Carlos Aristizabal

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the buzz

trends

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HOT STUFF & THE PEOPLE WHO MAKE IT HAPPEN

GAME-CHANGER Tiger Woods Hopes For An Ace With The Woods Jupiter If you’re expecting a Tiger-themed

bonanza of memorabilia, golf-club-shaped utensils and faux grass carpeting at Tiger Woods’ new restaurant – then maybe you’d better keep moving. Because The Woods Jupiter speaks of its pro golfer owner in a more understated way, with a few photos of Woods in a corner and golf playing on dozens of TVs. But his influence goes much deeper here. “I was involved in the selection of just about everything,” Woods tells us. “That’s the only way I know how to do things. I wanted an outstanding experience and great food, and we accomplished that.” The Jupiter Island resident says that opening his own restaurant has long been a dream, and he figured there was no better place for the venture than his own backyard. “This is something I’ve wanted to do for a long time,” Woods says. “I wanted to do something in the Jupiter community where I live. I had a concept in mind, and it’s really exciting

to see it come to fruition.” The result, located in the Harbourside Place complex, is a sports-bar-meets-steak-house with a sleek, contemporary aesthetic. Belly up to the striking, glowing bar or take a seat in one of the more intimate dining areas (including an outdoor lounge) for New American cuisine with a twist, served up by Chef Carmine DiCandia, formerly of The Capital Grille. Service is attentive and competent, with staffers dressed in Nike sneakers and sportswear. The menu is a carnivore’s dream, with dishes like the Ribeye Steak Sandwich and The Woods Prime Burger as standouts. You’ll also find starters, salads, seafood entrées and tempting desserts. Guests looking for a cigar and a cocktail – like after a long round of golf – will find that, too. The Woods offers a variety of local craft beers on tap, an extensive wine list and handcrafted cocktails. The daily Happy Hour has already become a local favorite.

So what does Woods seek to provide guests that isn’t currently in the market? “This is a sports bar – we have about 40 TVs – but it’s a lot more,” he says. “We have outstanding food in a family-friendly atmosphere. I’m also really excited about our outdoor patio. This is something unique to the area, and it’s gratifying that the initial comments from our guests have been wonderful.” The Woods is certainly a great option for watching sporting events when you’re tired of the typical sports bar scene, yet it isn’t so stuffy that you can’t wear your team colors with pride. And if you want the chance of rubbing elbows with Woods himself at the bar, drop in for one of the majors. “I’ll be there a lot. It’s my place,” Woods says. “I was sorry to miss the opening, but I was at the PGA Championship, one of our majors. I watched the final round with a big crowd there.” The Woods Jupiter is located at Harbourside Place, 129 Soundings Ave., Jupiter. For more information, call 561-320-9627 or visit woodsjupiter.com. – Chelsea Greenwood

OCTOBER 2015

observed buzz

FRESH APPROACH Celis Produce packs a lot of

flavor into its 800-square-foot store. Owners and brothers Alex and Felipe Celis stock the West Palm Beach venue with certified 100 percent organic fruits and vegetables from local and regional farms as well as local granola, locally roasted coffee, flowers, kombucha, a juice and smoothie bar and more. Even better: They’ll deliver the goods to your home or office – free. Daily, weekly or one-time delivery options of a share package or à la carte options are available. “Being born and raised here and seeing how tedious and difficult it is to find quality produce, we felt the need to make buying organic much more convenient and affordable,” the Celis brothers note on their website. The store offers everything from

avocados d to llettuce bbut also l ffeatures unique items, including rambutans (similar to lychees), mamey sapote (a creamy fruit that tastes like pumpkin pie) and kiwi berries (mini-kiwis with smooth, edible skin). The brothers, sons of a longtime wholesale-produce distributor, also have a booth at the West Palm Beach GreenMarket. Visit celis-produce.com.

Renee Graziano-Pagan

[STATS]

ONE BILLION DOLLARS PROFIT PUBLIX MADE IN THE FIRST HALF

of 2015 (15 percent more than 2014) Source: Tampa Bay Business Journal

[OVERHEARD]

“

We are going to introduce the food world in Fort Lauderdale in a way that hasn’t been done before.

”

– Lee Schrager, South Beach Wine & Food Festival founder, about the event’s foray into Broward County

Source: SouthFlorida.com

T H E B O C A R AT O N O B S E R V E R

CAN IT It’s time to think outside the box – and the bottle. Cheers to the newest version of wine: in a 375-milliliter can. After all, there are times when toting around a bottle, corkscrew and

glasses just isn’t practical or may be downright dangerous. Enter Underwood Wines In a Can, which contain about two glasses of Oregon-grown wine (pinot noir, pinot gris or rosé) per can. “Putting wine in a can not only saves on packag-

ing costs, but opens up the wine drinking experience to places where it had previously been difficult, such as outdoor events,” according to the website of Union Wine Company, which makes Underwood. “These are the most approachable and readyto-travel-anywhere wines we produce. Whether you’re sitting in a hot tub after a good day of riding or heading where other wines dare not travel, we have you covered without sacrificing the craft taste Union is known for.” Find it at Whole Foods, The Breakers Palm Beach and Chops Lobster Bar in Boca Raton. Visit unionwinecompany. com.

Awarded top 5 Practice in South Florida for Ultherapy

observed buzz

ICE DREAM We’ve got the scoop on what just might be

SPECIAL DELIVERY Can’t travel the globe to experience new food and drink? Subscription boxes are the next best thing. These packages deliver the culinary world to your doorstep with different palate-pleasing treats every month, ranging from exotic artisanal goods to rare small-production wines.

The folks at HATCHERY (hatchery.co), based in Boca Raton, scour the country, sifting through green markets, visiting family farms – and even traveling dirt roads – to find authentic, small-batch ingredients. The monthly delivery includes condiments, syrups, sauces, oils, seasonings and more.

NUMBER

If you’re craving American artisanal food, check out KNOSHY (knoshy.com), based in Fort Lauderdale and specializing in “all-natural, small-batch, handmade and outrageously tasty” items. What’s inside? Four to six delights like coconut-lavender almonds, cranberry-hazelnut crisp and organic goat cheese. We can’t promise you’ll go around the world in 80 days, but sign up with TRY THE WORLD (trytheworld.com), and you’ll get six or seven gourmet items all from a particular country. The bimonthly selections, chosen by chefs, include goodies like Moroccan mint green tea and orange peel croquants. A culture guide with recipes, music and movies is included. WINESTYR (winestyr.com) has searched the nation for the best boutique wines, choosing only those with true “character,” from traditional varietals to cutting-edge regional blends. Subscribers can order red or a mix of red and white in two-, three- or six-bottle options. They also have 24/7 access to a wine advisor.

[OVERHEARD]

[STATS] BOCA RATON’S ranking in NerdWallet’s list of best Florida cities for opening a restaurant Source: The Palm Beach Post

T H E B O C A R AT O N O B S E R V E R

the most unusual ice cream around. How do flavors like Pineapple Cilantro, Triple Rum Raisin and Pistachio Almond sound? We thought so. Head to Wilton Manors to sample these sumptuous treats created by D.J. Colby, chef/managing partner of Wilton Creamery. The signature flavor, He’s Not Worth It, is a tantalizing blend of vanilla and English toffee ice cream with Oreo cookies, Heath bar, chopped soft caramel and a swirl of housemade sea-salt caramel sauce. Caffeine fans can get their fix with Coffee Sensation: any flavor ice cream; topped with sea-salt caramel, Ghirardelli white chocolate sauce and toffee pieces; floated in doublestrength coffee; and doused in whipped cream. As for the toppings here? Bye, bye sprinkles. Hello Moscato-wine-soaked pineapple, basil balsamic strawberries, cannoli cream, jalapeño sauce and blue cane rhum and butterscotch. There are also vegan, gluten-free and nondairy options – as well as dog-friendly selections. Even the ambiance is cool, comprising an industrial-meets-1950s loft space with dual levels and outdoor seating. It’s enough to make us scream for ice cream. Visit wiltoncreamery.com.

“

Not sure what was in those tacos, but my taste buds lit up like a Christmas tree.

”

– Josh Baumgard, CBS Miami sports editor, about Bodega Taqueria y Tequila’s food at the renovated Sun Life Stadium

Source: CBS Miami

WHEN IT COMES TO MAMMOGRAPHY

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observed trends

GIFT OF FAB

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3. CYLINDA LINE BARWARE, in simple stainless steel, comprises seamless and perfectly brushed surfaces. Designed by Arne Jacobsen and Peter Holmblad more than 40 years ago, this neutral yet striking set complements any décor. Cheers to that. Available at dwr.com. 4. THE FULL BOTTLE WINE GLASS is for those moments (you know the ones) when a single glass of vino just won’t do. The tongue-in-cheek piece, made of mouthblown glass, features a classic Bordeaux shape and can hold an entire 750-milliliter bottle of wine. Available at hammacher.com. 5. BRASS HANDS NUTCRACKER was designed and sculpted by Jonathan Adler and his team in SoHo and then cast in solid brass and polished to perfection. This piece kind of looks like it’s clapping – applauding your great taste. Available at jonathanadler.com. 4

T H E B O C A R AT O N O B S E R V E R

observed trends 6

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10. ROMAN WINE DECANTER SET lets you personalize a special occasion. Made of hand-blown European crystal and paired with two engraved, stemless wine glasses, this set will be treasured with every sip. Available at thingsremembered.com. 11. MOSES AND THE TEN COMMANDMENTS WINE STOPPER puts a cork in it with distinctive flair. The pewter piece is hand-painted with white and blue enamel and is decorated with six hanging Judaica charms, accented with crystal beads. Available at traditionsjewishgifts.com.

OCTOBER 2015

observed la vida boca

SWEET SUCCESS Jennifer Reed, A Daniel Boulud Protégé, Is Baking A Name For Herself BY CHELSEA GREENWOOD here can you get a taste of classic French baking combined with a playful Midwestern spirit? Look no further than The Sugar Monkey bakery in West Palm Beach, owned by pastry chef Jennifer Reed. The shop, which provides “concrete mix-ins” for all of Shake Shack’s Florida stores, specializes in modern American pastries, custom wedding cakes and special occasion cakes, featuring the finest ingredients available. “We make everything in-house from scratch,” says Reed, 43. “We only use all-natural ingredients – no preservatives. We source our eggs from a farm in Orlando, we only use European-style butter and artisanal chocolates … I can go on and on about the products we use because I’m so passionate about what we do.” That passion began at an early age for Reed, who is originally from New Washington, Ohio. (“A very small town of 1,200 people – no

That path led her to Café Boulud in New York as her second job out of school, where she worked with the legendary Chef Daniel Boulud. “I was blown away by everything I saw from the very first day,” Reed says. “One of the most important things I learned from Daniel is that things can always be improved upon. Always think of what you can do better, how you can be better.” Boulud wasn’t the only man Reed met at Café Boulud – she also met her future husband, Chef Zach Bell (now at Addison Reserve Country Club). The two moved to South Florida in 2003 to help Boulud open Café Boulud in Palm Beach, with Reed as executive pastry chef and Bell as executive chef. Both garnered critical acclaim for their work and helped establish the restaurant on the culinary landscape. Deciding it was “time for a change,” she says, Reed left Café Boulud and opened The Sugar

“

We only use all-natural ingredients – no preservatives. I can go on and on about the products we use because I’m so passionate about what we do. – Jennifer Reed, chef-owner of The Sugar Monkey

stoplights!” Reed says.) She cooked with her grandmother as a girl and soon set her sights on the Culinary Institute of America, with dreams of working in fine restaurants. “In my journey to get there, I became a vegetarian, and my hopes of a savory restaurant career were dashed,” she says. “Until I found out that there was a baking and pastry program at the CIA, and I immediately knew the path I was meant to be on.” 28

”

Monkey in 2008. Today, the Lake Worth resident takes pride in her extensive recognition. “We are fortunate to not have to advertise,” she says, “and I think that speaks for the quality of the ingredients we use and what we do.” What’s next for Reed? She’s cooking up something special – and top secret – for The Sugar Monkey in 2016. “Let’s just call it an exciting new chapter,” she says. “You’ll be seeing more of us soon! O

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[on screen in print on scene]

THE QUINTESSENTIAL ARTS REPORT

DARK STAR Johnny Depp’s Stark Depiction Of Whitey Bulger Lends Realism To “Black Mass” BY BILL BOWEN ew true stories could be as intriguing as that of Boston mob boss James “Whitey” Bulger, who eluded the FBI and vanished into thin air for 16 years, occupying for much of that time No. 2 on the Most Wanted list before assuming the top spot when SEAL Team 6 nabbed Osama Bin Laden. And few cinematic projects could be as intriguing as the everfresh Johnny Depp portraying Whitey in a story based on the New York Times best-seller by two former Boston Globe reporters. But if you watch director Scott Cooper’s “Black Mass,” about the South Boston criminal underground with Depp as kingpin, don’t expect “Pirates of the Caribbean.” Depp captures the essence of Bulger, who rose to the top of the Winter Hill Gang in “Southie” aided by a secret informant deal with the Feds, with an eerie “from the inside” accuracy, according to Julianne Nicholson, who plays the wife of FBI agent John Connolly (Joel Edgerton). Connolly is a childhood friend of Bulger’s younger brother, Bill Bulger (Benedict Cumberbatch), who has grown up to become a state senator and one of the most powerful men in Boston. “Growing up in Southie, we all played cops and robbers, and as adults, it just continued. And, like when we

were growing up, it is sometimes hard to tell the difference,” says Connolly, whose alliance with Bulger inspires the authors’ evocation of “black mass,” a Catholic concept of Satan taking over. Dick Lehr and Gerard O’Neill, who reported on the Boston underworld in the 1980s, called their book “Black Mass: Whitey Bulger, the FBI and a Devil’s Deal.” Lehr and O’Neill were consultants through the years as the film project developed, and, after Bulger was finally captured in 2011 and sentenced in 2013 to two life terms, Depp tried unsuccessfully to meet with the now 86-year-old. Lehr and O’Neill wondered if Hollywood might opt for a more palatable version of their story about a homicidal sociopath who was charged with 19 murders and convicted of 11. But they needn’t have worried – Depp’s portrayal is about as dark as they come, and the end product is a tense film with no light moments. Bulger’s lieutenants, Steve Flemmi (Rory Cochrane) and Kevin Weeks (Jesse Plemons), will eventually plea

bargain, and their testimony is used in flashback to help tell the story. Meanwhile, the Boston FBI office gets in so deep with Bulger, despite the best efforts of Administrator Charles McGuire (Kevin Bacon) and Fred Wyshak (Corey Stoll), that it submits to manipulation by Bulger in hopes of avoiding the black eye

that collusion will deliver. In realistically telling this grisly story, director Cooper delivers a sometimes horrific movie, with graphic brutality, including Bulger’s personal murders of Deborah Hussey (Juno Temple) and fellow thug Brian Halloran (Peter Sarsgaard). Cooper also serves up some revelations, like Bulger’s attentiveness to his illegitimate son with Lindsey Cyr (Dakota Johnson), which might hint at the mobster’s human side. But the evidence is convincing – Bulger has no human side. O TIME: 2 hours, 2 minutes RATED: R for brutal violence, language throughout, some sexual references and brief drug use

OCTOBER 2015

media in print

BEHIND THE PLATE

Compelling Memoirs Take You Inside The Minds Of Culinary Greats BY CHELSEA GREENWOOD AND GABRIELLA SMITH With the rise of the celebrity chef, today’s great cooks have become very well-known figures. We can watch them on TV, try their recipes at home or even sit down in their restaurants and taste their food. But it still can be difficult to crack that public persona and step inside the kitchen, so to speak – to learn about the person behind the food and the history that informs their cooking. These memoirs do just that, providing a firsthand look at their interesting lives and backgrounds. Plus, we included one restaurant critic in the mix – to give some perspective from the other side of the table.

“Yes, Chef: A Memoir” By Marcus Samuelsson, with Veronica Chambers Born in Africa, raised in Scandinavia and living in America, Marcus Samuelsson has a personal history as colorful and compelling as his dishes. The world-renowned chef, hailed for opening Red Rooster in Harlem, penned this autobiography 32

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as a “love letter to food and family,” according to its publisher. It became a New York Times best-seller and a James Beard Award nominee, with the Times calling it “one of the great culinary stories of our time.” That story begins in Ethiopia when Samuelsson (age 3), his mother and his sister suffered from tuberculosis. Although the children survived and were relocated to Sweden, Samu-

elsson’s mother died. In “Yes, Chef,” we witness the reverberations of that early loss, especially poignant when Samuelsson travels to his homeland. Later, Samuelsson learned to cook under the wing of his adoptive grandmother and moved to New York City. A job at Aquavit earned him acclaim at age 24, laying the groundwork for the celebrity status Samuelsson enjoys today.

media in print Bourdain’s storytelling is strong, and so is his advice: One section offers insider tips for diners, such as days to dine to avoid old fish and why you should never order meat well-done.

“Kitchen Confidential: Adventures in the Culinary Underbelly”

“The Apprentice: My Life in the Kitchen” By Jacques Pépin

by Anthony Bourdain

“My Life in France” By Julia Child, with Alex Prud’homme At one point, Julia Child was not only a complete culinary novice – she didn’t even understand the point of cooking. But thanks to her new husband, Paul, things changed. While living in France, Child wanted to impress her well-traveled and sophisticated partner, so she attended her first cooking class. The results weren’t great, but she pressed on, immersing herself in French culture and becoming enamored of cooking. With characteristic moxie, Child rose to the forefront of the culinary world via her cookbook “Mastering the Art of French Cooking,” which espoused a new approach to American cuisine, and her television show “The French Chef.” This national best-seller not only depicts Child’s culinary pursuits and struggles – of which she had many, including clashes with Le Cordon Bleu’s leader and rejections from publishers – but her personal life as well, including her nearly 50-year marriage with Paul, her passion for teaching and her desire to leave a meaningful legacy. 34

Anthony Bourdain isn’t your typical chef, and his New York Times bestseller isn’t your typical memoir. Spanning 25 years, “Kitchen Confidential” details Bourdain’s maturation from a punk kid to a respected chef and television personality. Sex scandals, anecdotes of his drug abuse and Bourdain’s acerbic prose make this a shocking and captivating read. He unflinchingly takes readers behind the scenes of your typical restaurant, exposing sometimes unappetizing truths and pulling no punches as he describes average kitchen staffers as “wacked-out moral degenerates, dope fiends, refugees, a thuggish assortment of drunks, sneak thieves, sluts and psychopaths.” Rather than chapters, “Kitchen Confidential” is organized into “Appetizer,” “First Course,” “Second Course,” “Third Course,” “Dessert” and “Coffee and a Cigarette.” Bourdain’s storytelling is strong, and so is his advice: One section offers insider tips for diners, such as days to dine to avoid old fish and why you should never order meat well-done.

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Raised in war-torn France, Jacques Pépin – whom Julia Child once called “the best chef in America” – labored at rural farms to feed himself. He learned never to take food for granted, and when he later worked at his mother’s café, he was a natural in the kitchen. Starting as an apprentice, Pépin cooked his way up the culinary ladder in France, eventually becoming personal chef to Charles de Gaulle. As he details in this national bestseller, Pépin arrives in America at the perfect time to see a sea change in the culinary world. Joined by the likes of Child, James Beard and Craig Claiborne, Pépin helped transform the way Americans approached food through his frequent television appearances and bestselling cookbooks. Filled with touching childhood stories, a firsthand look into elite culinary circles and recipes like Maman’s Cheese Soufflé and Chicken Salad à la Danny Kaye, “The Apprentice” is every bit the instant classic that Anthony Bourdain dubbed it.

“Tender at the Bone: Growing Up at the Table” By Ruth Reichl Famed New York Times restaurant critic Ruth Reichl realized early on that the attraction of food could compensate for the fact that she wasn’t “pretty or funny or sexy.” She grew up with an eccentric mother – including her odd culinary creations. At dinner parties, Reichl’s self-appointed job was to prevent guests from choosing a risky dish by the “Queen of Mold,” as she refers to her mother. This early experience ingrained in her a keen perception of food and its relationship to diners. Reichl’s witty memoir spotlights the gourmands, chefs and waiters who kindled her growing passion for food – in particular, her friend’s father, Monsieur du Croix, who introduced Reichl to the soufflé. The New York Times best-seller also details her time in the ’70s living in a Berkeley commune in the midst of the organic food revolution. Along the way, as we observe this culinary sensualist coming of age, Reichl shares her favorite recipes, too. O

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media on scene

PARTY LIKE IT’S 1989 Taylor Swift Brings New Pop Sound To AmericanAirlines Arena BY LINDA HAASE aylor Swift seems to have it all: She’s a seven-time Grammy winner, the youngestever Billboard Woman of the Year, the only female artist in music history to twice have an album hit the 1 million first-week sales figure (2010’s “Speak Now” and 2012’s “Red”) and one of Time magazine’s 100 Most Influential People in the World – among other honors. And she’s only 25. Her popularity seems to soar hourly, and no doubt she’ll play to a sold-out house when she takes the stage at 7 p.m. on Oct. 27 at AmericanAirlines Arena. The concert, a stop on her 1989 World Tour, will feature songs from her new pop album, dubbed “1989,” a nod to her birth year. She calls this, her fifth album, her most soni-

cally cohesive collection, and others seem to agree. Its debut single, “Shake It Off,” was a multipleweek international No. 1 hit. “She finds herself, as always, in the glare of a blinding spotlight of expectation – but if you think that scares her, you haven’t been paying attention,” notes AmericanAirlines Arena’s website. Swift, who spent most of her childhood on an 11-acre Christmas tree farm in Montgomery County, Pa., has replaced her small-town roots with a home in the Big Apple. But what’s this superstar really like? “She is awkwardly honest and powerfully empathetic; a brazen super fan, loyal friend, fierce protector of hearts; and one of the world’s greatest ambassadors for the power of just being yourself,” according to her website. Rolling Stone, which put her on its list of 100 Greatest Songwriters of All Time, sums up the musician this way: “She’s really hit her stride with the pop mastery of ‘Red’ and ‘1989,’ especially on confessional ballads like ‘Clean’ and ‘All Too Well.’ There’s really no limit to where she can go from here.” We’ll be watching. O For more information, call 786-777-1000 or visitaaarena.com.

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NOW OPEN

DOUBLE THE FUN John Cleese And Eric Idle Team Up At Kravis Center For The Performing Arts BY LINDA HAASE ritish comedy legends John Cleese and Eric Idle planned their trip across the pond for October – and intentionally packed the tour with Florida venues. “This is a deliberate ploy by John and Eric to score a free vacation. Yes, they’re perfectly okay with you knowing that. England is very dreary come October,” notes a press release. The duo will amuse audiences at the Kravis Center for the Performing Arts at 8 p.m. on Oct. 7. And if the name of the tour, John Cleese & Eric Idle: Together Again At Last…For The Very First Time, is any indication, audiences are in for a night of hilarity. The show will blend scripted and improvised bits with storytelling, musical numbers, exclusive footage, juggling and an extensive Q&A. Event organizers promise no two shows will be quite the same. Cleese and Idle, the founding members of Monty Python, have been called “the godfathers of modern comedy.” “They helped to pioneer an irreverent, absurdist sensibility that is emulated by comics around the

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world,” says the Kravis website. “As individuals, they have written, performed and produced some of the most beloved and critically acclaimed shows of all time, like ‘Spamalot,’ ‘A Fish Called Wanda,’ ‘Fawlty Towers’ and ‘The Rutles.’” Cleese, who also appeared in some cheeky Schweppes Ginger Ale commercials, has co-authored two best-selling books on psychology and recently completed his autobiography. These days, he is writing film scripts, giving speeches, conducting seminars, teaching at Cornell and, the Kravis notes wryly, “paying alimony, and doting on three huge cats and a fish.” His cohort, Idle, known for donning funny wigs and odd moustaches in films, wrote “Hello Sailor,” “The Road to Mars” and “Monty Python’s Flying Circus,” among others. “He also sings, tours, acts in bad movies, writes annoying songs and generally never shuts up,” notes the Kravis. “Despite having Grammy, Tony, Writer’s Desk, Lifetime Achievement and numerous other awards thrust at him, Eric refuses to go away quietly.” O

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STAGE STAR

That doesn’t mean the Broadway veteran is done evolving. If she comes across one of her older performances, she “might watch it. When I see myself, I learn so much – I [think] what I would do differently,” she tells Playbill. Peters, whose memorable roles include Momma Rose in the revival of “Gypsy” and the Witch in “Into the Woods,” is not just an actress and singer. She has also written three children’s books, including her latest, “Stella and Charlie, Friends Forever.” Her foray into the children’s world also includes recording the original title song for the feature film “Barney’s Great Adventure: The Movie,” and she is the voice of “Sophie” in the feature film “Anastasia” and Angelique in the movie “Beauty and the Beast: Enchanted Christmas.” She’s also got a soft spot for animals and devotes many hours to Broadway Barks, the nonprofit organization she founded with her friend Mary Tyler Moore, which promotes the adoption of shelter animals (proceeds from her books go toward this organization). O

Bernadette Peters Highlights Aventura Arts & Cultural Center’s Anniversary BY LINDA HAASE t certainly seems like Bernadette Peters has been gracing the entertainment world forever. Maybe that’s because the 67-year-old began her career at age 3 on the TV show “Name That Tune.” Since then, she’s earned a Tony Award, a Drama Desk Award, a star on the Hollywood Walk of Fame and an Outer Critics Circle Award – and many other honors. So it’s no wonder that the Aventura Arts & Cultural Center has asked her to help celebrate its fifth anniversary. Peters, the star of “Song and Dance,” “Annie Get Your Gun,” “Pennies from Heaven,” “Cinderella” and more, will take the stage at the Aventura venue at 8 p.m. on Oct. 23. Audiences are in for a treat. “For nearly six decades, Bernadette Peters has

been methodically building a show-business résumé thick enough to block armor-piercing bullets,” notes the Chicago Tribune.

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media on scene

GOTTA HAVE SOUL “The Eve Of Jackie” Rocks And Rolls Into Adrienne Arsht Center BY LINDA HAASE dancing, backbends, splits and more! “S inging, Get ready for a production that will rock your

world.” That’s what theatergoers can expect when they attend a performance of “The Eve Of Jackie” – playing Oct. 14-25 at the Adrienne Arsht Center for the Performing Arts. The one-man show features actor Chester Gregory (of “Hairspray” and “Dreamgirls”) portraying legendary soul singer Jackie Wilson, who most people affectionately called “Mr. Excitement.” “‘The Eve of Jackie’ transports you back into the groove of the ’60s and examines the life of a human being who dedicated his life to his passion for music. It confronts the wonder of Jackie Wilson’s life and the possible exploitation of his music,” notes the Arsht Center website. “Gregory pays tribute to [Wilson], capturing the essence of Wilson’s signature choreography, spirit and inexhaustible energy

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as if it was the last performance of his life.” And, as audiences will learn, Wilson’s final performance was heartbreaking. In the middle of a powerful presentation of “Lonely Teardrops” at a New Jersey nightclub, he suffered a heart attack, fell, hit his head and went into a coma. He died eight years later at age 49 without waking up. His last words were uttered on stage: “My heart is crying.” Wilson certainly had a lot to shed tears about. His life was a roller coaster: fame, but not fortune; the murder of his son Jackie Jr.; and an attempt on his life by a jealous lover (he lost a kidney in the shooting). But his music during the ’50s and ’60s left

a legacy he would be proud of, influencing the worlds of pop and R&B and including such hits as “Night,” “Baby Workout” and “(Your Love Keeps Lifting Me) Higher and Higher.” Gregory takes all this to heart during his performances and draws crowds in. “I’ll definitely interact with the audience. The show has a lot of improv to it, so it has that element of danger to it where I’m interacting with the audience and you don’t know what’s going to happen,” Gregory told The Huffington Post. O For more information, call 305-949-6722 or visit arshtcenter.org.

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[relations parents destinations]

A GUIDE TO PERSONAL GROWTH

RECIPE FOR HARMONY Don’t Let Food Allergies Take A Bite Out Of Your Personal Life BY LINDA HAASE

fter two anguishing years – and 27 doctors – Victor Weiss finally got a diagnosis. The cause of his debilitating stomach and joint pain? Celiac disease. He was relieved to finally have an answer, but then the real challenge began. “There were so many things I couldn’t eat,” says the West Palm Beach resident. He often traveled for business, and most airport food was offlimits. Even salad dressing could cause a reaction. As for those pretzels they hand out in-flight? No way. He scoured grocery stores for gluten-free products but says they

contained excess artificial chemicals, additives and sugar. “Junk,” he says with disdain. So his wife, Joey, headed for their kitchen. It took a while, he says, but she perfected her recipes and, in 2013, opened Joey’s Home Bakery (joeyshomebakeryglutenfree.com) in Boynton Beach. The 1,400-squarefoot gluten-free bakery sells everything from bagels to cupcakes, and there are also dairy-free, paleo and vegan options. Everything is made by hand, and there are no preservatives, trans fats, high fructose corn syrup, additives, nitrates, sulfates or artificial ingredients. “Everything is real,” says Weiss,

who is grateful he can now eat his daily bagel without getting ill. Weiss isn’t alone. About 1 in every

133 Americans has celiac disease, and about 15 million people in the United States have food allergies, according to the National Foundation for Celiac Awareness. Thousands of others are plagued by food sensitivities, which are less acute than allergies but can be just as disruptive. According to the FDA, more than 160 foods can spark allergic reactions, and eight of them account for 90 percent of food-based allergic reactions: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat and soybeans. Although reactions can be mild, others are life-threatening. The constant vigilance required can turn mealtimes into mayhem and can cause stress in a relationship. What to do? For starters, read labels very carefully and don’t be shy at restaurants, says Rebecca Berman, a registered dietitian and licensed nutritionist in Jupiter. “When you eat out, ask lots of questions to make sure you are communicating with the server,”

Victor and Joey Weiss

OCTOBER 2015

life relations

she says. “Make sure they know this is not a food preference; that it is an allergy.” Although the physical element of allergies can be debilitating, there’s also a very real emotional aspect for those who live with the condition, ranging from daily frustration to fear. “A lot of people who have allergies have anxiety about it, so it’s really important for them to be educated so they can feel comfortable eating and not worry about getting sick,” Berman says. Loved ones can help ease the burden, too, she says: “Be respectful. Understand it is very challenging for them. The more accommodating you can be, the easier it is for someone who can’t eat a food they enjoy.” Phyllis Kessler, founder of the South Florida Celiac Support Group, shares this advice for sufferers: “Make sure that your mate or significant other understands the importance of your new lifestyle. You’re gluten-free not by choice but by necessity.

Victor selling Joey’s Home Bakery goods

WAYS TO COPE than 300 members with celiac disease or gluten intolerance, can also offer help.

“

A lot of people who have allergies have anxiety about it, so it’s really important for them to be educated so they can feel comfortable eating and not worry about getting sick. – Rebecca Berman, dietitian and nutritionist

“Also, they must be aware of cross-contamination. Something as silly as buttering their bread and then using that same knife and buttering your gluten-free bread can cause problems. In some cases, even a trace of gluten is like poison.” To avoid cross-contamination, many couples have separate toasters, utensils, condiments and more, notes Nancy Hoffman, the group’s co-president. The support group (southflorida celiacsupport.org), which has more 46

”

“It can be overwhelming at first, but we can answer any questions like setting up a kitchen, eating at restaurants, shopping, reading labels, attending family dinners or functions and traveling,” Hoffman says. It’s important for loved ones to involve themselves in finding a solution, says Jody Pflanzer, a licensed marriage and family therapist with practices in Fort Lauderdale and Boca Raton: “Taking time to educate yourself about the issue

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FOOD ALLERGY RESEARCH & EDUCATION (FARE) OFFERS THESE TIPS FOR MANAGING FOOD ALLERGIES AND SENSITIVITIES. JOIN OR START A SUPPORT GROUP. CONCENTRATE ON WHAT YOU CAN EAT, NOT ON WHAT YOU CAN’T HAVE. PLAN SOCIAL OUTINGS THAT DON’T REVOLVE AROUND FOOD. LEARN HOW TO MAKE SUBSTITUTIONS WHEN COOKING. BRING YOUR OWN FOOD TO SOCIAL OCCASIONS. INFORM AND EDUCATE FRIENDS AND FAMILY ABOUT THE ALLERGY IN A CLEAR, CONCISE, CALM MANNER, AND BE VERY SPECIFIC ABOUT WHAT THEY CAN DO TO HELP YOU. SEEK SUPPORT OR COUNSELING IF YOU OR SOMEONE YOU LOVE IS EXPERIENCING DEPRESSION, ISOLATION OR FEARFULNESS DUE TO A FOOD ALLERGY.

will make the person with the allergy or sensitivity feel loved and supported. It shows you care.” Buying someone a special food they can eat is also very thoughtful, she says. For example, try surprising a loved one who can’t consume gluten with a gluten-free cupcake from a bakery like Joey’s. “Make it like, ‘Your issue is my issue,’” Pflanzer says. “For example, when you are having dinner, make sure it’s something you can both eat. When picking a restaurant, ask your spouse, ‘Do you think this is a good restaurant for you? Will you have enough choices?’ Be thinking of the other person’s needs like you would if they had an illness.” Like many things in life, teamwork is essential, says Pflanzer: “Tell your partner [who suffers from allergies], ‘We are a team. I am there for you.’” O

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life parents

UNDER THE INFLUENCE Talking To Kids About Drinking Is Tricky, Especially For Parents Who Imbibe y daughter and son, ages 6 and 4, know what wine is. They’ve seen me pour it into my pretty wine glass, and I have labeled wine a mommy drink so their tiny hands (hopefully) won’t ever go near it. Before I became a mother, I had this idea that I knew what parenting was all about, and I thought drinking around anyone little and cute was an irresponsible thing to do. Now that I’m a parent myself, I see that I was not only being judgmental – I was wrong. I truly believe that drinking in moderation around children is fine, and I recently talked to experts who back me up on this.

What these licensed mental health counselors have taught me is that if you have an occasional glass of wine with dinner or crack open a beer after a long day, that’s okay. But if you’re drinking to get wild and wasted and re-create your college days, you need to take that attitude and get rid of it – or do it away from your kids. “Parents who drink are not bad parents,” says Rachel Needle, a licensed clinical psychologist at the Whole Health Psychological Center in West Palm Beach. “Parents want to make sure that they are modeling good and responsible drinking behavior and not normalizing drink-

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BY DIANNA SMITH

ing. While studies do show that, if a parent uses alcohol, their children are more likely to use alcohol, that

“

Parents who drink are not bad parents. Parents want to make sure that they are modeling good and responsible drinking behavior and not normalizing drinking. – Rachel Needle, licensed clinical psychologist

”

doesn’t mean you can’t drink at all. Show your children that you can drink alcohol without overindulg-

ing, and don’t drink and drive.” In some families and cultures, alcohol is widely accepted, and kids are offered their own glasses during special occasions, says Tina Connan, a child and adolescent therapist in Boca Raton. But, in other families, alcoholism and addiction run rampant, and it’s probably not a good idea to encourage drinking or to drink in front of your children. Parents or legal guardians are the only ones who can and should decide if it’s okay to give their children alcohol. Though the legal drinking age in the United States is 21, plenty of teenagers drink heavily,

life parents and this makes most parents worry when their older kids are out with friends. I know one parent who lets her son drink at home because she figures if he’s going to do it, she’d rather know he was safe. If you do allow your children to drink alcohol and they aren’t of legal age, remember not to treat their friends the same way. “You have no business offering an underage child alcohol,” Connan says about someone other than your child. “It’s disrespecting the parents because a kid could say, ‘Well, they offered it to me.’ It puts the kid in a precarious situation.” Not to mention that it could also get you thrown in jail. Make sure your kids know the effects of alcohol and that, if abused, alcohol could destroy their lives and even the lives of others, Connan

stresses. For example, if your kid is with a group of friends and he is sober but the driver is drinking, make sure your child knows that he can call you to ask for a ride home – or that, if your child is old enough to drive, he should take the wheel instead. And be proud of your child if he is in such a situation and makes the safe call. Talking to your kids about drinking is the best way to prevent abuse in the future, and the earlier you bring it up, the better. Don’t have one long conversation and be done with it, Needle says. Talking about alcohol should be an ongoing discussion. If you’re worried that talking about drinking will make your kids want to drink even more, Needle says that isn’t the case. “Talking will actually help them know how to cope and respond when

“

they are offered alcohol,” she says. “It helps children see that you – the concerned, open and awesome parent – are open to answer any questions or concerns when they arise. Not talking about it might make it more appealing to use because it’s an off-limits thing that you are not okay with.” If your child is at the point where he is going to parties and will likely be around alcohol, Needle suggests helping him come up with brief responses for when he is offered alcohol. Role-play these responses so he can practice, she says. Early adolescence is when most kids begin to experiment with alcohol. Some studies show that about 10 percent of 12-year-olds say they have tried alcohol, but, by age 15, that number jumps to a whopping 50 percent. And, according to the National Institutes of Health, one

in five eighth-graders reports drinking alcohol within the past month. “What is clear is that the sooner you talk to your children about alcohol, the greater chances you have of influencing their decisions about drinking,” Needle says. “Parents and the parent-child relationship play a significant role in whether or not a child will drink.” I’ve recently learned that, when children are little like mine, making alcohol a forbidden fruit isn’t a great idea. It’s like telling a kid not to touch the cookies on the counter. If you let them taste the wine or beer or whatever it is you’re sipping, chances are high they’ll hate it. “They’ll say, ‘Mommy, it’s gross,’” Connan predicts. And your response can simply be: “That’s why you drink apple juice.” O

Talking about drinking will actually help kids know how to cope and respond when they are offered alcohol.

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– Rachel Needle, licensed clinical psychologist

”

life destinations

ROCKY MOUNTAIN HIGH The Arrabelle At Vail Square Is A Resort For All Seasons BY LESLIE KRAFT BURKE eading to the mountain paradise that is Vail, Colo., to escape South Florida’s summer heat is a tradition for many locals, as is their winter pilgrimage to its challenging ski slopes. No matter when you plan to go, staying at RockResorts’ The Arrabelle at Vail Square should definitely be part of the itinerary. Central to all of the activities so popular in the resort town, The Arrabelle at Vail Square is located just steps from the Eagle Bahn Gondola at Vail Mountain. Right next to the resort, Vail Square features an ice rink and a fire pit in winter and a terraced area with fountains and a plaza for concerts and activities in the summer. It’s also where you will find more than 33,000 square feet of upscale boutiques, restaurants and seasonal movie nights on an outdoor screen. The hotel is a refreshing breath of Old World charm, reminiscent of the timeless elegance of Europe’s grand resorts, with the romance and worldclass style of Vail’s alpine heritage – in which the hotel plays a significant part. The Arrabelle’s opening in Janu-

There is so much to do in Vail, regardless of the season. And The Arrabelle at Vail Square is the ideal place to stay while you’re doing all the things you go on vacation to enjoy. ary 2008 signified the rebirth of the Lionshead area of Vail. There are 60 hotel rooms at The Arrabelle and 21 additional oneto five-bedroom private residences. They’re all spacious and beautifully designed in the Biedermeier style, with amenities such as flatpanel TVs, DVD players, complimentary Wi-Fi, canopy beds,

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fireplaces, iPads and humidifiers. Marble bathrooms include showers and separate tubs, along with double sinks, TVs, plush bathrobes and luxury amenities. Junior suites and deluxe king suites are also available. Also beautifully designed is The Arrabelle’s Great Room, which has an outdoor veranda with sweeping views of Vail Mountain. Off the

lobby, you’ll find Tavern on the Square restaurant, the perfect place to have dinner, enjoy après-ski or tuck into a truly amazing breakfast buffet. The menu features upscale, alpine American-tavern fare and gourmet comfort food. You won’t want to miss the homemade ice cream that Executive Chef Douglas Dodd’s team dishes up, especially

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life destinations unique flavors exclusive to The Arrabelle such as Velvet Elvis, which is banana swirled with peanut butter and candied bacon. Warmer weather offers The Arrabelle’s guests a large patio at the base of Vail Mountain at which to mix drinks and food with people-watching. Also during the summer months, the resort opens its rooftop pool. Available year-round, The RockResorts Spa at The Arrabelle exudes fresh, contemporary elegance and the resort’s distinct European touch. The 9,000-square-foot facility features six massage rooms, two facial rooms, a Vichy shower/Swiss shower room and a couples therapy room. You’ll also find an expansive spa boutique; an elegant nail salon; locker rooms with waterfalls, plunge pools, steam rooms and sauna; as well as a couples suite with a private Jacuzzi. Its 2,000-square-foot fitness facility boasts TechnoGym equipment. A standout by far at The Arrabelle at Vail Square, which is pet-friendly, are the many extras offered in guest service. The hotel provides ski and boot valet and storage in the winter,

NEW THIS WINTER Vail Mountain continues its wave of investments by replacing the Avanti Express Lift (#2) with a six-passenger lift. The Avanti Express Lift (#2) is a primary lift on the front side of Vail Mountain, accessing intermediate and advanced terrain and dispersing skiers and snowboarders from Lionshead to mid-mountain. The new lift will reduce wait times and improve reliability. With a loading conveyor and gates to improve efficiency and increase capacity by up to 30 percent, the lift will also improve skier and snowboarder circulation.

along with bike storage in the summer. There’s also a business library, children’s activities, local transportation, shoe shine, babysitting services, a gift shop, complimentary GoPro cameras for the day, heated valet parking, 24-hour front desk service and 24-hour room service that you can order from the custom Arrabelle App. The Arrabelle App is free for iPhones and Android phones and is also loaded on individual iPads located in every guest room.

The hotel is a refreshing breath of Old World charm, reminiscent of the timeless elegance of Europe’s grand resorts, with the romance and world-class style of Vail’s alpine heritage. Activities are still by far the star of any Vail vacation. During the summer, guests of the resort enjoy exclusive access to the award-winning Red Sky Ranch, with golf courses designed by Tom Fazio and Greg Norman. Also in the Vail Valley are hiking, horseback riding, zip-lining, ropes course training, mountain and road biking, fly-fishing, whitewater rafting, paddle boarding, four-wheel adventures, hunting, tennis, sporting clays, hot-air balloon rides and the Betty Ford Alpine Gardens. There’s a jazz concert in the Vail Square every Thursday evening, and concerts are also held at the Gerald R. Ford Amphitheater. In winter, you’ll find some of the world’s best downhill and crosscountry skiing, snowboarding, snowmobiling, ice-skating, dogsledding, horse and carriage rides, Sno-Cat tours, snowshoe hikes and sleigh rides. There is so much to do in Vail, regardless of the season. And The Arrabelle at Vail Square is the ideal place to stay while you’re doing all the things you go on vacation to enjoy. O

contact For more information, call 877-971-7625 or visit arrabelle.rockresorts.com.

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SET ON BY LYNN ALLISON

STONE FROM DOWN UNDER TO “TOP CHEF,” CURTIS STONE LIVES TO COOK, CREATE AND CELEBRATE

ocals or tourists hanging out at Sunset Pier in Key West may have recently rubbed elbows with a celebrity chef and TV star – and not even have known it. That’s because Chef Curtis Stone, who recently visited the location for his new Food Network show, “Beach Eats USA,” is about as unassuming a celebrity as they come. He’s funny, down-to-earth and just as comfortable shucking oysters as he is hopping on a surfboard. He is an Aussie, after all. He’s also a devoted family man who adores his wife, actress Lindsay Price, and two boys with a sweetness that’s almost saccharine, but is very real. It’s that charisma – along with his chops in the kitchen – that has continually propelled Stone’s career to greater heights and has made him one of the most likeable personalities in the culinary world today. Stone is also The New York Times best-selling author of six cookbooks and has hosted numerous cooking shows, such as “Top Chef Masters.” For “Beach Eats USA,” Stone and his team traveled to the most beautiful beaches in the country in search of the best local fare. “We tried to create a series based on family vacations,” he says. “I know when I go on

vacation, the first thing on my mind is, ‘What are we going to eat?’ So we went across the country and tied in beach food with other cultural and sporting activities at the site.” Stone tried paddle boarding, zip-lining and riding in a helicopter while filming the series. Besides his career on TV, Stone opened an award-winning restaurant in 2014, Maude, in Beverly Hills. He says it is the realization of his culinary dreams: a small, chef-driven boutique eatery where his skills can shine. It has already achieved critical acclaim. Maude, named after his paternal grandmother, was lauded by Time and Travel & Leisure as one of the best new restaurants in the world, and the James Beard Foundation named it a semifinalist in the Best New Restaurant category.

Stone says he named the restaurant, Maude, after his beloved grandmother because she was his first culinary inspiration. OCTOBER 2015

such as Ginger Beef Satay with Charred Asian Vegetables and light bites like Veggie Flatbread Sandwich with Feta-Yogurt Spread. Stone also developed his own line of cookware, Kitchen Solutions, in 2007, featuring functional tools designed to make cooking more fun. In fact, some of the names for his pieces are downright hilarious, reflecting an Aussie sense of humor. For example, his signature mortar and pestle is called the Bump and Grind. “I know it’s a little cheeky,” he says, “but we wanted to make all our items inspirational and effortless. Unlike traditional mortar and pestles, this item takes up little space and does an excellent job.” He also has a penchant for oversized cutting boards with a purpose. “We inserted stainless steel bins to collect the sliced carrots and celery right on the board,” he says. The product line is available at Williams-Sonoma, HSN, Bloomingdale’s and Dillard’s, among others. The busy chef is also making waves by launching his signature restaurant, SHARE, aboard Princess Cruises. Stone is currently designing menus and training their chefs to replicate his flair for food.

SOMETHING SIMMERING

“It’s so easy for chefs to overcomplicate a dish with too many ingredients. I believe that if you use a few quality ingredients, the dish will speak for itself.” A recent project for Stone is his sixth book, “Good Food, Good Life: 130 Simple Recipes You’ll Love to Make and Eat,” released in March. A firm believer in simple but healthy meals, Stone’s book features entrées 58

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Born in Melbourne, Australia, in 1975, Stone’s love of food developed at the tender age of 5, and he quickly learned that cooking and sharing meals was one way to bring people together. Even today, his culinary credo is “Cook, Create, Celebrate.” “I was a rather rambunctious youth,” he says. “I loved being outdoors playing footy and wasn’t focused on my studies. My dad, who was a CPA, tried to impress upon me the importance of going to university, but I balked at the idea. “Then, one day, he took me to a posh country club. He pointed out that the most beautiful women were getting out of the most expensive cars, like a Mercedes-Benz. A light went on, and I made the

Photo by Alex Martinez/Bravo

Maude has only 25 seats and, each month, offers a different menu of nine tasting plates based on a single seasonal ingredient. “This month, our key ingredient is apple,” he says. “We select a wide variety of the fruit and create delicious dishes from start to finish.” Stone says he named the restaurant after his beloved grandmother because she was his first culinary inspiration: “She made this yummy Yorkshire fudge. And I would visit her, open her refrigerator, and if there wasn’t any fudge, she’d say, ‘It’s okay! We’ll make some more!’” Young Stone learned the art of baking from Maude and his mum, Lozza. “They were both very good bakers, and I had a sweet tooth,” he says. “I was a greedy little monster who could not get enough food. So I learned how to cook so I would always have something to eat.” Maude passed away seven years ago, but Stone says she’s watching out for the family from above: “She was a beautiful woman, and now she’s our guardian angel.”

Photo by Nicole Wilder/Bravo

Photo by Simon Dale

ON THE SMALL SCREEN

connection that the best-looking women enjoyed the most expensive cars. So I went to university to study business.” However, his love for cooking soon lured him into a four-year culinary apprenticeship at the Savoy Hotel in Melbourne. After that, he and a mate took the $10,000 they earned and, like many young Aussies are wont to do, traveled throughout Europe. Stone landed in London three months later, at 21 years old, broke and sleeping on a friend’s couch. But he was determined to find his hero, renowned Chef Marco Pierre White, and beg his way into a career as a chef. The first cookbook he ever read was “White Heat,” penned by White. Stone says: “Basically it was about a crazy man who wanted to be the best at something. I was somewhat of a crazy man myself, and that book turned me on.” Always resourceful, the young

wannabe chef entered one of White’s kitchens at The Grill Room at the Hotel Café Royal by the employee entrance and found himself face to face with the master himself. “I told him I wanted to work for him and would work for free until I proved myself,” Stone says. He began that afternoon. “It wasn’t a tough job, it was a bloody tough job,” he says. “I was the one sweeping the floor and picking up salad leaves.” But Stone proved his mettle and worked his way up to head chef at White’s flagship restaurant, Quo Vadis. “It was remarkably hard work, but I thrived on it,” he says. “I used my soccer skills in the kitchen. The same rules applied: Be a leader, be loud, throw yourself into the job, put your body on the line and train hard.”

But his meteoric climb was not without disaster. “I was blissfully grilling lobsters in the kitchen when the flames shot up and set fire to the ceiling,” he recalls. “The sprinklers went off, drenching everyone and everything. I was mortified. I almost destroyed a Three-Star heritage hotel!”

After several starts and stops, Stone’s television career blossomed when he teamed up with fellow Chef Ben O’Donoghue to star in an Australian television show, “Surfing the Menu,” in 2003. “It was the best job in the world,” he says. “My mate and I traveled around Australia, exploring amazing places, meeting fantastic people, cooking and surfing.” Stone’s blue eyes and megawatt smile attracted an American market, and he made his U.S. television debut with his own show, “Take Home Chef,” in 2006, on TLC. The premise: Stone would introduce himself to women shopping in supermarkets and offer to go home with them and cook dinner. He then went on to appear as a host of “Top Chef Masters” for three seasons, “Top Chef Duels,” “Kitchen Inferno” and “Around the World in 80 Plates.” He even competed on “The Celebrity Apprentice 3” in 2010. “Now that was quite an experience,” he says. One of his co-competitors was Poison front man Bret Michaels, with whom he bonded, Stone says: “Yeah, so much so that we both had our appendixes rupture within two weeks of each other that year. Maybe working for Trump causes appendicitis.”

WHAT’S COOKING?: Stone with Wolfgang Puck and Tiffani Faison on “Top Chef Duels”

OCTOBER 2015

Stone and wife Lindsay Price

“I’m happy with what I’m doing. I have a gorgeous family, and I’m fully content. I’m living out my dream as a chef bringing people together to enjoy good food, good company and good times.” son, in November 2011. “He’s a cheeky lad,” Stone says. “I can’t keep up with him!” The couple tied the knot in Spain in 2013, and their second son, Emerson, was born in 2014. “He’s a beautiful little boy,” says Stone. “I am very blessed. And to see my wife as a patient, caring mum – besides being so beautiful – makes her even more precious to me.” Stone is equally passionate about the food his family eats. He grows his own fruits and vegetables in the backyard of their Los Angeles home. “It’s a war between me and the birds and squirrels to get the ripened fruit,” he says. “But when I win and can prepare my homegrown, freshly grilled vegetables with a beautiful piece of fish, it’s a glorious feeling. It’s something I created.” His food philosophy centers on simplicity and the integrity of ingredients. “I want my children to eat food that is healthy, preferably organic, with no GMOs or antibiotics,” Stone says. “It’s so easy for chefs to overcomplicate a dish with too many ingredients. I believe that if you use a few quality ingredients, the dish will speak for itself. I also believe in the saying ‘You are what you eat.’ If you eat simple but healthy foods, you will look and feel better.” 60

Stone and his wife were recently spotted at an event for his new at-sea restaurants, and Page Six

10 Things You Didn’t Know About Curtis Stone

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His favorite ingredients are olive oil, chocolate, crab, truffles and fresh mozzarella. When traveling, he never leaves home without a sharp knife, his iPhone and running shoes. He is the culinary voice for Australia’s leading grocery store, Coles, for whom he develops recipes and tips. His least favorite food is licorice. His favorite holiday dessert is apple pie. His favorite food from Down Under is roast pork with cracklings. Fresh produce, “nice cheeses” and a “good selection of pickles” are must-haves in his refrigerator. His favorite holiday is just around the corner: Thanksgiving. His favorite thing to cook is “anything that comes out of the ocean.” He doesn’t like food trends. “I’m not a trendy guy. I like simple, healthy foods.”

wake up at 6:30 to take care of the baby. I know I should get more sleep. I’m becoming more distracted and fatter!” His 40th birthday is approaching in November, and Stone says he’s “excited”: “I’m not worried at all about the number. I’d like to take my family on a really exotic vacation to Southeast Asia.” Stone is involved in several charities, including Feeding America in the U.S. and Cottage by the Sea in Australia. “Cottage by the Sea is an incredible charity in Queenscliff, Victoria, that gives underprivileged kids their first ever holiday,” he says. “My mum is actively involved in this charity and taught me early on how important it is to give back.” Another Aussie cause near and dear to his heart is SecondBite, which redirects food to the people who need it most, Stone says: “There is an incredible amount of waste that goes on in our world. We waste in the field, in the transportation of food and at the markets. Even in our households, we are all guilty of throwing away food.” Although he was voted “one of the sexiest men alive” by People Magazine in 2006, Stone takes his reputation as a sex symbol with a grain of salt. “It’s really funny to me because when I started working as a chef in London, we were that bunch of stinky blokes with long hair and tattoos who weren’t even allowed into the nightclubs,” he says. “So now that they are shining this spotlight on me, I have no idea what they are talking about. But you know what? I’ll take it.” Stone is keeping mum about future projects and says, for now, he’s exactly where he wants to be: “I’m happy with what I’m doing. I have a gorgeous family, and I’m fully content. I’m living out my dream as a chef bringing people together to enjoy good food, good company and good times.” O

Photo by REX Shutterstock

Stone lights up when he talks about his family. He met his wife, Lindsay, on a blind date in 2009. (The 38-year-old actress starred in “Lipstick Jungle” and “Beverly Hills 90210.”) “Neither of us wanted to go on that date,” he says. “But when I saw this beautiful woman in front of me, I was hooked and have been madly in love ever since.” They had their first son, Hud-

reported that “the couple looked adorable as they hugged and kissed throughout the event. He tells us that he loves having date nights with ‘Linds.’” Stone adds: “Sometimes we go to a really nice restaurant or a concert. But most often, I make a picnic in the backyard, grilling fish, which she loves, and serving homemade ravioli.” Despite his busy schedule, Stone makes regular appearances on dozens of TV shows like “Today,” “The Dr. Oz Show,” “The Ellen DeGeneres Show” and “The Talk.” “I work too hard,” he acknowledges. “People think my life is sexy and glamorous, but it’s bloody hard work. I cook every night at my restaurant, clean my own stove at midnight and then sit down with my staff at 2 a.m. to discuss how we can improve our offerings. “I then drive home in the dead of night, grab a few winks and then

Photo by Alex Martinez/Bravo

LIVING THE DREAM

OCTOBER 2015

Photo by Ray Kachatorian

FLORIDA’S

ARTISANAL ALL-STARS } } MEET SUNSHINE STATE RESIDENTS CRAFTING QUALITY CULINARY PRODUCTS BY CARISSA CHESANEK

Prepping for dinner in the Limonaia Suite’s private garden at Villa San Michele

EVERYWHERE YOU LOOK THESE DAYS, STORES, RESTAURANTS AND VENDORS ARE PROMOTING ARTISANAL GOODS, RANGING FROM COFFEES, BREADS AND BUTTERS TO JAMS, PICKLES AND MORE. THE PUBLIC IS EATING IT UP – AND FOR GOOD REASON. THESE PRODUCTS EMBODY A PRIDE OF CRAFTSMANSHIP THAT HAD ALMOST DISAPPEARED FROM THE AMERICAN CULINARY LANDSCAPE THANKS TO CANNED, FROZEN AND PREPACKAGED FOODS. TODAY’S ARTISANS ABIDE BY THE OLD RULES OF PRODUCTION, WHICH VALUE QUALITY OVER QUANTITY AND OFTEN PREFER THE HAND VERSUS THE MACHINE. THE RESULTING PRODUCTS SPEAK VOLUMES. HERE IN FLORIDA, CULINARY ARTISANS HAVE THE ADDED BENEFIT OF THE STATE’S BOUNTY OF FRESH PRODUCE AND EXOTIC INGREDIENTS, AND MANY ARE CREATING FOOD AND DRINK THAT ARE NOT ONLY FLAVORFUL BUT RESPECT THE INTEGRITY OF THESE HOMEGROWN INGREDIENTS. READ ON AND GET TO KNOW CULINARY ARTISANS WHO ARE DOING IT RIGHT – AND DOING THE SUNSHINE STATE PROUD.

MIAMI SMOKERS Before they were officially Miami Smokers, founders Andres Barrientos and James Bowers shared a mutual love for bacon – which became evident when they started working together at a local catering company. During a summertime popup brunch, the duo began making handmade bacon with a technique they learned from the so-called Godfather of Smoke, Allan Benton. After that, they were hooked. Since launching in 2012, Miami Smokers have perfected their bacon chops, utilizing Old World techniques to produce responsible and sustainable products. ABF Heritage breed pork, which contains no growth hormones or antibiotics, is dry-cured and aged and doesn’t include potentially harmful sodium nitrate. Top-quality bacon takes patience and time – about 35 days

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Since launching in 2012, Miami Smokers have perfected their bacon chops, utilizing Old World techniques to produce responsible and sustainable products.

for Miami Smokers’ – versus commercial bacon, typically produced in about four. All Miami Smokers products – candied bacon, bacon jerky, sausage – are made in-house in the new Little Havana location. AVAILABLE: Miami Smokers

Urban Smokehouse and Deli, 306 N.W. 27th Ave., Miami; online; various Miami restaurants; CONTACT: 786-520-5420, miamismokers.com

ONE KOMBUCHA Danny Mancini always had a love for organic, healthy eating, especially after becoming vegan more ’s One Kombucha tap room

than 10 years ago. But, one day, he decided to add healthful drinks to his regimen. So he began homebrewing kombucha – a fermented tea known for its health benefits due to its bacteria and yeast content. His experiments were such a hit that, in January, he opened One Kombucha brewing company in Lake Park. Its seven kombuchas, in flavors such as grape, passion fruit and ginger lemon, contain ingredients certified organic by California Certified Organic Farmers, and everything is handmade in Lake Park. One Kombucha infuses brews with white tea, which is not only healthy but helps minimize the strong and sometimes off-putting taste of kombucha. At the tap room, customers can sample kombuchas and purchase refillable growlers. AVAILABLE: tap room, 9475 Alternate

Bacon Wrapped Plantains from Miami Smokers; (Right) Thai Grinder from Miami Smokers

A1A, Lake Park; about 60 locations from Port St. Lucie to Miami, including Christopher’s Kitchen in Palm Beach Gardens and Oceana Coffee in Tequesta CONTACT: 561-469-8478, onekombucha.com

OCTOBER 2015

AVAILABLE: online; various retailers,

including Marando Farms in Fort Lauderdale and The Heart Of The Gourmet in Pompano Beach CONTACT: 646-404-3147, poplabusa.com

PANTHER COFFEE

POP LAB Simplicity is key to Pop Lab’s success as its handmade ice pops are certainly not extravagant. The company embraces a back-to-basics ethos, offering a product that’s allnatural while still providing great flavor and a satisfying treat. Priding themselves on using only “simple ingredients you can easily pronounce,” the Pop Lab team eschews excess sugars, artificial colorings and flavorings and preservatives. Their pops, which are vegan, gluten-free and sometimes sugarfree, are made with only the freshest ingredients. Flavors include watermelon mint, black tea plum and pumpkin pie (seasonal), as well “boozy” varieties like lime basil gin and maple brown derby. All pops are made in Pompano Beach. While Pop Lab’s pops are cur-

After witnessing Miami’s rising culinary scene, the team behind this local coffee chain moved from Portland, Ore., to the Sunshine State in 2009. Today, there are three Panther Coffee locations in Miami (Wynwood, Coconut Grove and South Beach) with a few more on the way. What sets Panther Coffee apart from anything else in the area is that it sources its coffee directly from “quality-driven producers” all over the globe to ensure they “find the best coffees available,” according to co-founder Joel Pollock. The coffee is roasted in a manual 1927 German roasting machine, which allows a customized experience to find the “best flavor components” for each individual brew. And the company is already on its way to big success, winning many accolades in the scant years it has been in Miami, including honors from the Good Food Awards in 2013, 2014 and 2015; First Place

JAM ON When Michael Castania and his wife, Pascale, moved onto the property that is now home to Pascale’s – The Delray Beach Jam Company, it was rich with exotic fruit trees, such as mango and lychee, planted by the previous owner. The entire backyard was a smorgasbord of possibilities, especially for creating homemade jams, which is what Pascale got busy doing upon arrival. Soon, she started taking her jams to local farmers’ markets and received rave reviews, leading her to share the kitchen at a local bakery. There she’s able to experiment and produce even more unique products, including hot sauces, like papaya red hot pepper, and chutneys, like red beet. Jams vary per season and rotate throughout the year. Once a product sells out, it’s gone until the following year when the seasonal ingredients are available again. Big sellers during the fall include peach basil honey and mango lime ginger. “Not only do we produce everything right here in Delray Beach, but we also insist on using local Florida produce whenever in season,” Michael says. “Our first choice is organic, but we also use produce from sustainable farms as well as conventional [farms] when organic is not available, and we use Florida pure cane sugar.” In 2013, Pascale’s won the Great Tastes in Florida Award, presented by the Cordon d’Or – Gold Ribbon Florida Culinary Academy and held at the Florida Small Farms Conference in Kissimmee. Visit hstrial-pascales.homestead.com.

Winner of Monocle Magazine’s Top 10 Coffee Shops in the World 2012; and inclusion in USA Today’s Best Coffee Shops in America 2014. AVAILABLE: three Miami locations:

1875 Purdy Ave., Miami Beach; 2390 N.W. Second Ave., Miami (Wynwood); 3407 Main Highway, Coconut Grove; online CONTACT: 305-677-3952; panthercoffee.com

GABY’S FARM Gabrie Berryer’s innate love for Gabrielle exotic fruits came full force when she moved from North Miami to Homestead, a major agricultural area. There she learned about tropical fruits like black sapote, jackfruit and longan, inspiring her to eventually turn them into ice creams and sorbets. 64

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Photo by Patty Daniels

rently available online and through local retail shops, the company is working to get its products in supermarkets soon.

Pascale Castania

OCTOBER 2015

Clint and Ben Etheridge

T H E B O C A R AT O N O B S E R V E R

Photo by Patty Daniels

RUM RUNNERS Riviera Beach’s Black Coral Rum is certainly oneof-a-kind: No one else in the county is making craft rum – let alone a father-son team with a passion for their product. “Our life is rum,” says Ben Etheridge, who runs Black Coral Rum with his dad, Clint. “We did not start this as an addition to a portfolio, rather from a love of craft spirits and particularly rum. Being born and raised in South Florida, we have grown up around the best rum in the world, with those experiences shaping our views and goals for our product.” The duo also got into the business wanting to give the big liquor companies a run for their money, Ben says. From fermentation to aging to bottling, every step of the process is done “with the greatest of care” on-site at the distillery. The team uses new barrels from Kentucky, which bring out intense flavor, as well as local ingredients, like sweet cane molasses. “From the simplicity of sweet molasses to the complex flavors brought forth through the barrels, we capture the essence of what is Florida’s rum,” Ben says. The rum, which won two awards in the American Distilling Institute’s craft spirits competition this year, is also made in individual batches so the separation of the liquids is easier and cleaner. The resulting product comprises flavors of “butterscotch, almond, molasses, oak and vanilla – and that’s just the white rum,” Ben says. If you’re not already sold on Black Coral Rum, consider its strong sense of community: $1 from each bottle sold goes to Operation 300, a Hobe Sound organization that helps military families. Visit blackcoralrum.com.

In 2005, things took off for Berryer when she began showcasing her products in Whole Foods Markets. She later bought a small farm in Redland and planted a wide range of local tropical fruits, “grown specifically for ice creams and sorbets,” Berryer says. Gaby’s Farm

So far, the Garcias have won three major awards for their work: the Gold distinction from the 2015 International Chocolate Awards, Americas, and Good Food Awards in 2014 and 2015. They recently opened a shop in the Bird Road Art District, which offers guests tasty treats and an inside look at the sisters’ chocolatemaking process. AVAILABLE: Cacao Art, 7165 S.W.

47th St., Miami; online CONTACT: 786-405-7479, cacaoart.com

STUBBEES HONEY

Pesticides are never used on her trees, and “the fruits are harvested at the peak of the season, ripe, directly on the tree.” Setting the product above and beyond the competition, Berryer ensures there is always a “high concentration of fruit” in each sorbet and ice cream, and she never uses artificial ingredients. All products are produced by Berryer and made on-site at the Homestead farm.

Teenager Justin Stubblefield became fascinated with honeybees after learning about how vital they are to our food supply – and that the honeybee population is dropping. So Stubblefield asked for beehives for his 16th birthday, which allowed him to learn about “how bees work in our environment,” along with the entire honey-making process. He began producing raw orange blossom and wildflower honeys. Later, he started blending organic fruits with his honeys, creating unique creamed raw honeys like orange zest, cinnamon, peach and mango.

AVAILABLE: Whole Foods Markets in

Florida; Schnebly Redland’s Winery and the Fruit & Spice Park in Homestead CONTACT: 305-246-7702, gabysfarm.com

CACAO ART With an established chocolate business in Caracas, Venezuela, the sister duo of Susana and Isabel Garcia started Cacao Art in Miami about three years ago. The company specializes in high-quality chocolate imported from Venezuela, often mixed with a variety of local ingredients, such as passion fruit or coffee from Panther Coffee. All of Cacao Art’s caramels and ganaches are made in-house with techniques learned from Paris’ Lenôtre Culinary School. The sisters’ mission is not to just make delicious chocolates to eat but to create tiny pieces of art, packaged perfectly and offering “a little bite of luxury,” according to Isabel.

Justin Stubble

field

OCTOBER 2015

Stubblefield officially launched Stubbees three years ago with the help of three family members, and they began selling their products at local farmers’ markets. Today,

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Pickled Cauliflower, Garlic Pickles with a Kick, Spicy Bloody Mary Garnish, Pickled Garam Masala Chickpeas, Pickled Ginger Carrots and more.

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Canning has always been a part of life for Jolene Mirenna, stemming back to the times when, with her Sicilian grandmothers, she would can hot peppers fresh from their New Jersey gardens.

AVAILABLE: online; more than 60

Winn-Dixie stores across Northeast Florida; select retail stores in Jacksonville and St. Augustine CONTACT: 904-416-9630, stubbees.com

JOLENE’S JAR Canning has always been a part of life for Jolene Mirenna, stemming back to the times when, with her Sicilian grandmothers, she would can hot peppers fresh from their New Jersey gardens. Today, she resides in Delray Beach, where her company, Jolene’s Jar, is located. Here, she uses simple, time-honored techniques to produce – in small batches – her canned products, including Za’atar

Always peeling her veggies and never bleaching them, each jar is very low in sodium; 1/4 teaspoon of canning salt is used, which is much less than typical pickles found at the grocery store. Another distinction is that Mirenna never uses sugar or chemicals during the canning process.

MILKING IT

AVAILABLE: online; select retail locations

in St. Augustine; The Beat Cup Café in Delray Beach CONTACT: 970-409-0021, jolenesjar.com

WINTER PARK DAIRY Known as Florida’s first USDAlicensed raw milk cheese plant, Winter Park Dairy is a small urban facility that specializes in natural artisanal cheeses made by hand onsite. (According to the company, its cheese is the “only raw milk product that can legally be purchased.”) Owners David Green and Dawn Taylor-Green never use pasteurizers, which can “destroy the integrity of the milk,” according to their website. Instead, they utilize a hot water system imported from Holland that never reaches higher than 90 degrees. Established in 2008 on a former citrus grove, Winter Park Dairy’s cheeses include Bleu Sunshine, a natural-rind blue vein cheese that’s aged for 60 days, as well as Florida Tomme, an alpine-style semihard cheese akin to Parmesan. O AVAILABLE: various retailers, including Sunny Morning Foods in Orlando and Fort Lauderdale; various Florida hotels, including Eau Palm Beach Resort & Spa in Manalapan CONTACT: 407-671-5888, winterparkdairy.com

JoJo Milano started Goodness Gracious Acres and Delilah’s Dairy in West Palm Beach about 11 years ago when her “curiosity about milking” prompted her to purchase two Nubian dairy goats, Samson and Delilah, with the latter developing an udder well before being bred. Milano’s curiosity heightened as she considered the “dairy aspects of having goats” and the possibilities they could provide. Today, Milano has her hands full. She now milks (by hand) anywhere from six to 11 times a day, twice a week, throughout the year. Delilah – whom Milano describes as a “teacher, friend, loyal employee, doting mother, milker extraordinaire and major pain in the butt” – has since retired from her milking position but still resides at the farm, along with parrots, chickens, ducks, turkeys, dogs, cats, bunnies, a miniature horse and a pot-bellied pig. In addition to her small-batch dairy products, including cheese, butter, kefir, colostrum and milk, Milano also sells honey, eggs and goat-milk soap. All products are produced and created on the farm’s nearly 1 1/2 acres. Milano, a 20-year veteran of the design and advertising fields, enjoys designing and printing product labels in-house, and she does all packaging by hand. Milano is a favorite at local green markets, and she believes her success is due to keeping things simple. “There is nothing I do here that is special except that it’s all done like it would have been 100 years ago,” she says. “All recipes are simple, time-tested and tweaked to make them my own.” Visit delilahsdairy.blogspot.com.

Photo by Patty Daniels

with Stubblefield as head beekeeper, Stubbees produces all honey in Jacksonville, and its packaging boasts a modern-vintage aesthetic that further adds to this product’s sweet appeal.

JoJo Milano

OCTOBER 2015

BONES ABOUT IT TA KING STOCK OF BROT H , A NE W- AG AI N SU PER F OOD ON THE D I NI NG S C E NE BY HELEN HILL

When an Internet search for “bone broth” yields 40 pages of molecularly changed, in high-end restaurants. People will experience

results, you know there’s a gastronomic trend cooking. In rich, gelatinous broth, served as an the past couple of years, bone broth – essentially soup stock appetizer or hors d’oeuvre, that can made from long-cooked animal bones with vegetables and herbs – has been reinvented as a trendy cure-all embraced by bubbies, health fiends and hipster millennials alike. Savvy companies are responding with a flood of recipe books, organic bones, ready-to-sup broth and more. Urban bone broth aficionados, especially in New York, Seattle, Portland and Washington, D.C., are lapping it up by the bowlful or downing it in cocktails and bone broth shots at restaurants and health food markets. But, in South Florida, bone broth’s newfound popularity as a superfood hasn’t fully caught on yet.

“I had to look into this [trend] a few months back to see if anyone was doing it down here but couldn’t find anyone,” says Olee Fowler, editor at Eater Miami. According to Alan Bergman, a chef instructor and faculty member of Johnson & Wales University (noted for its culinary arts programs): “We’ll start to see it here,

almost be cut with a knife.” Ready-to-serve bone broth is already flowing out of a Boca Raton company. My Organic Juice manufactures and ships fresh and frozen bone broth nationally and to customers throughout South Florida, from Miami to Jupiter. “We use 100 percent organic ingredients, including marrow bones from grass-fed Montana bison, cooked for at least 48 hours,” says Ben Fox, managing member of My Organic Juice. “We have a tough time keeping up with demand; Boca has a sophisticated and savvy clientele that understands nutrition.” While slurping hot broth New York-style may not jibe with the South Florida climate, bone broth fits neatly into menus emphasizing natural and nutritional foods. “Food reinvents itself in cycles, coming back in different ways,” Bergman says. “We’ve moved away from additives, high-sodium bouillon cubes and powder bases for soups. And the farm-to-table movement avoids gluten, artificial flavoring and coloring.” SOUP’S ON: (Clockwise from left) Alan Bergman; chicken bone broth from “A Bowlful of Broth”; My Organic Juice bone broth

T H E B O C A R AT O N O B S E R V E R

OCTOBER 2013

Photo courtesy of Ryland Peters & Small

Los Angeles Lakers star Kobe Bryant swears by the stuff as a sports recovery drink, and noted chef Marco Canora claims his renewed health from bone broth inspired him to open Brodo in New York City to sell cups of broth from a walk-up window. Locally, Fox of My Organic Juice says that bone broth helped his wife, Karolyn, heal from cancer and four autoimmune conditions. Five years ago, she founded the company to share the broth and its benefits with others. Paula Mendelsohn, a Boca Raton medical nutrition therapist, notes that the long cooking process releases the nutrients buried within the bones.

Basic Beef Broth

From “A Bowlful of Broth,” by Miranda Ballard, published by Ryland Peters & Small (Makes 2 to 3 cups) INGREDIENTS 1 tbsp. butter 3 celery sticks, including stalks, roughly chopped 3 whole carrots, untrimmed and roughly chopped 2 white onions, roughly chopped 2 garlic cloves, roughly chopped 4–5 beef rib bones, chopped into single bone pieces

The flat, sawn bone (“chine”) from the underside of the joint (optional; this may have been removed already, but throw this in the pan if you have it) A big pinch of cracked black pepper A pinch of sea salt 2 bay leaves A sprig of fresh thyme and/ or fresh fennel 2 tbsp. apple cider vinegar

INSTRUCTIONS Heat the butter in a large saucepan or pot over high heat. Throw in the celery, carrots, onions and garlic, and stir in the melted butter for just 1-2 minutes, until it begins to brown. Add the bones and all the seasonings, then the apple cider vinegar and enough water to come 1 inch above the bones. Keep the heat high to bring to a boil for 10 minutes, and then reduce the heat to the lowest setting, half cover with the lid, and simmer for at least 4 hours, or 8-10 hours if you can. If you have a slow cooker, brown the vegetables in a separate pan, and then transfer them with all the ingredients to your pot, and keep it on simmer for as long as you like. Check the pan every hour, and add more water if it’s dropped below half the height of the solid ingredients and bones. Stir the mixture to make sure it isn’t catching on the bottom. Remove from the heat, and strain into a container to cool. Use it right away as stock, a hot drink or soup, or portion it into bags or containers to refrigerate or freeze. The liquid will thicken to a jelly when chilled. Alternatively, scoop out the solid ingredients and bones, and boil the liquid hard for 15-20 minutes until the liquid starts to thicken even when hot. This will chill to a more solid jelly or “aspic” with the extra boiling at the end if you prefer.

T H E B O C A R AT O N O B S E R V E R

Paula Mendelsohn

less individuals swear that bone broth has helped them in a variety of ways, from improving joint function and helping wounds heal faster to boosting the immune system and rebuilding bones.

“I appreciate bone broth because it takes nutrients from parts that would have been previously discarded,” she says. “They are not only absorbed and beneficial but affordable.” Those nutrients include minerals, such as calcium, phosphorus, magnesium and potassium, as well as amino acids proline and glycine, which aid in a healthy gut, better digestion and muscle repair and growth. The collagen from bones should help improve

Beef broth photo courtesy of Ryland Peters & Small

Cooking from scratch is definitely back in “flavor,” Bergman says: “There’s nothing quite like the experience of walking into a house and smelling the aroma of beef broth cooking.” Ever since the Stone Age, when bone broth was likely cooked in turtle shells over an open fire – and, later, served for breakfast in China and Japan – it has ranked as both a comfort food and a health food in many societies. More recently, the paleo (paleolithic) diet, which stresses low-carbohydrate, high-protein eating, has further boosted bone broth’s popularity. Although many of its health benefits remain unproven, count-

Jennifer McGruther photo by Kevin McGruther Photo courtesy of Ryland Peters & Small

teeth, cartilage, ligaments and “almost everything structural we depend on,” says Mendelsohn. She adds that the gelatin in bone broth is good for skin health. It also supports digestive health, helping to heal leaky gut (a condition in which the intestinal wall has become permeable) by sealing the intestines. As part of the GAPS (Gut and Psychology Syndrome) diet, it can help overcome food intolerances and allergies. Some, however, remain skeptical about the curative potential of bone broth. “I have no scientific evidence either way,” says Carol Kotkin, Miami Herald food columnist and co-host on the radio show “Food & Wine Talk.” “I know chicken soup – broth or stock – is called ‘Jewish penicillin’ because of its healing properties. It is said to reduce inflammation and decrease discomfort from common colds and viruses. Maybe it’s just that it’s made with TLC.” When shopping for bones to cook at home, Mendelsohn says that quality is key. “Bones reflect the health of an animal,” she says. “How it was raised is most important. Organic, free-range animals eat what they were designed to eat.” The simplest broth is made from bones and water, which is seasoned after cooking to avoid saltiness. A rich, nourishing broth can be made in various ways from all sizes of bones – feet, knuckles, legs, etc. – from poultry, beef, pork or fish. A small number of fatty marrow bones will produce the richest broth. Added flavors include onions and herbs, and cooking methods can range from five hours of simmering to 24 hours or more. “You can’t be a good chef without knowing how to make a good stock,” says Bergman. “Stock is the basis of good soup, and you need good bones for a robust flavor.” He adds that you can speed cooking time with a pressure cooker and that you can freeze the finished broth in ice cube trays, containers or plastic zipper bags.

Chicken Bone Broth

From “The Nourished Kitchen,” written and photographed by Jennifer McGruther, published by Ten Speed Press (Makes about 4 quarts) INGREDIENTS

Jennifer McGruther

Carcass of 1 roasted chicken 2 yellow onions, 1 chopped and 1 quartered 4 ribs celery, chopped 3 carrots, chopped 1 tbsp. whole black peppercorns 3 sprigs thyme 6-8 sprigs flat-leaf parsley 2 bay leaves ¼ cup white wine 4-6 quarts cold water, plus more as needed INSTRUCTIONS Combine the chicken carcass, onions, celery, carrots, peppercorns, thyme, parsley and bay leaves in a large, heavy stockpot. Pour in the wine, then cover the chicken and vegetables with the cold water. Bring to a boil over medium-high heat, then immediately decrease the heat to medium-low, and simmer, covered, for 12-14 hours, adding water as necessary to keep the bones submerged.

Chef Sean Brasel is known for his ambitious contemporary American cuisine at Meat Market restaurants in Miami Beach and Palm Beach. He makes all-natural stock from scratch to use in dishes, sauces and soups. “But I never mix the bones from different sources,” he says. “I cook it for 24 hours, then strain off the liquid and cool to remove the grease.” Brasel may fortify the broth with basil, onions and lots of fresh mushrooms or transform it with red wine sauce or mushrooms with truffle shavings. He pours hot stock into a coffee press to serve. Jennifer McGruther, author of “The Nourished Kitchen,” has compiled her recipes for poultry, meat, vegetable and seafood broths into another book, “Broth and Stock from the Nourished Kitchen,” coming out next year. She says that the trick to making a good beef bone broth is to roast the bones before simmering them in a pot of water, herbs and vegetables. “With much of the fat released

From time to time, skim away any scum that rises to the surface. The foamy scum isn’t harmful, but it can leave the broth with a faintly acrid or dirty flavor. Strain the broth, discarding the solids, then pour it into jars, cover and store it in the refrigerator for up to 1 week or freeze for up to 6 months. As the broth cools, a bit of fat might float to the surface and then harden with chilling. You can scrape it away and discard it.

and a rounder, more complex flavor developed during roasting, the resulting broth has the flavorful complexity of roast beef,” she says. McGruther also suggests “recycling” the bones from rotisserie chicken. “Put the carcass with water into a slow cooker for 12 hours,” she says.

“For Asian-style broth, add ginger and shallots. For French-style, add leek, thyme and celery.” No matter how you prepare it, McGruther waxes lyrical on the rich, golden beauty of homemade broth: “It looks good, tastes good and is good for you.” O

OCTOBER 2015 3

BY LYNN ALLISON

VIVA }

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FOR MASTER SOMMELIER VIRGINIA PHILIP, WINE IS A WAY OF LIFE

We have a master in our midst. She’s respected and even revered around the world for her knowledge of wines and her stellar accomplishments in the food and beverage industry. Virginia Philip, a Palm Beach resident, is one of only 23 women worldwide to hold the title of Master Sommelier – the highest achievement in the realm of oenophiles. 74

T H E B O C A R AT O N O B S E R V E R

She’s known locally as the popular wine director for The Breakers Palm Beach and the wine consultant for the Seminole Casino Coconut Creek. In 2002, Philip was named Best Sommelier in the United States by the American Sommelier Association and, in 2012, was nominated by the James Beard Foundation for Out-

The Breakers

Photo by LILA Photo

standing Wine and Spirits Professional. That’s akin to being nominated for an Oscar in the film industry. Aside from her duties at the restaurants at The Breakers and Seminole Casino Coconut Creek, Philip holds court locally at her nearby shop, the Virginia Philip Wine Shop & Academy in West Palm Beach (virginia philipwineshopacademy.

com). There, she’s joined by Advanced Sommelier Richard Paladino, who manages the shop and assists in educating clients. Philip was the 11th woman worldwide to earn the title of Master Sommelier by the Court of Master Sommeliers, established in 1977 as the premier examining body to “encourage improved standards of bev-

erage knowledge and service in hotels and restaurants.” By definition, a sommelier is a trained and knowledgeable wine professional who specializes in all facets of beverage service. The role of a sommelier in fine dining today is on par with that of an executive chef. A Master Sommelier – and there are only 229 of them worldwide – has gone

through rigorous training and testing to become the crème de la crème of the field. The duties of a sommelier include ordering, stocking and managing beverage costs for a restaurant or operation. According to the Court of Master Sommeliers, a British-based program, the Master Sommelier diploma “is known throughout the

hospitality business worldwide and guarantees a potential employer that the candidate is among the most qualified in the industry with outstanding tasting and evaluation skills, wine knowledge and outstanding abilities in service and beverage management.” Andrew Bell, who founded the American Sommelier Association in 1998 and OCTOBER 2015

“Virginia has taken the next step with her own success, making South Florida a mecca for wine lovers. She is driven to educate and expose people to quality wines, not dependent on the label. She embodies my own theory about the subjectivity of wine, but, in her case, I believe that the student has surpassed the master.” – Andrew Bell, American Sommelier Association founder

WORLD OF WINE: (Clockwise from top) Andrew Bell; Virginia Philip Wine Shop & Academy

mentored Philip, explains that a sommelier can make or break a fine restaurant since beverage service is pivotal. “A great sommelier not only has to have a profound knowledge of wine, the grapes that provide the wine and the environment in which they are grown, he or she also has to be a great listener and economist,” he says. “A sommelier has to carefully match what the clients want at the price point the client is comfortable with. A sommelier also possesses keen business acumen in 76

acquiring the wine. People go to restaurants for the food, return for the service, but the beverage sales are what make a restaurant survive.” He adds about his former protégé: “Virginia has taken the next step with her own success, making South Florida a mecca for wine lovers. She is driven to educate and expose people to quality wines, not dependent on the label. She embodies my own theory about the subjectivity of wine, but, in her case, I believe that the student has surpassed the master.”

T H E B O C A R AT O N O B S E R V E R

high school kids were drinking beer, but I never gravitated towards that beverage,” Philip says. “In college, I took a course in wine and its history, and I was totally hooked.” She labored in vineyards during her summer holidays and eventually graduated magna cum laude in 1989 with a bachelor’s in hotel and restaurant management from Johnson & Wales University. Philip then worked in numerous award-winning resorts and restaurants, including the Five-Star

Andrew Bell photo by Andrew Kist

Little Nell in Aspen, Colo., when her love of wine motivated her to become a sommelier through the American Sommelier Association in New York. “She was so thirsty for knowledge,” Bell recalls. “She had drive, integrity and passion. We corresponded by phone and fax, and then, in 1998, she flew to New York to complete her examination.” Next, she went on to obtain a diploma through the Court of Master Sommeliers, where only the best of the best survive the grueling training. She passed their stringent examinations and, in 2002, flew to London to receive her diploma. Later that year, she received the title of Best Sommelier in the United States. “It’s hard to top that,” she says. “But I have to say that with great accomplishment comes a great deal of sacrifice and pressure. This is not a career where nights, holidays and weekends off are the norm. At my level, a great deal of travel is also involved.” The role of Master Sommelier is a male-dominated profession – less than 15 percent of Master Sommeliers are female, according to Bloomberg Business – and Philip points out that the schedule doesn’t always jibe with a woman’s priorities. “They may want to get married and have children, so all the hours and traveling makes this difficult,” she says. But Philip says that her success has been an inspiration to other women who may want to follow in her footsteps: “I still feel tremendously honored as both a sommelier and as a woman to have been recognized in both ways. I am proof that it can be done if you have the dedication and confidence to undertake these taxing evaluations.” At the conclusion of the Best Sommelier competition, she vividly recalls women from the audience coming up to her and “thanking me for going for it – it really made an impression on me, and their gestures truly expressed what I hoped to validate,” she says. Philip joined The Breakers in 2002, a year after her twin sister

Store photos by LILA Photo

Philip, 47, says that her love of wine began in early childhood in Connecticut. Her Italian father (she was born Virginia Angela Santarsiero) gave his four children sips of wine at the table on holidays and occasionally on Sundays as the family gathered for dinner. “When I became older, all the

OCTOBER 2012

Photo by LILA Photo

got married at the luxury oceanfront resort. “I figured, while I was there, why not interview?” she recalls. Over the past 13 years, she has expanded and continually enhanced the resort’s impressive wine collection, now numbering 28,000 bottles, from which all eight restaurants and eight bars source their wine. Philip’s carefully curated 1,600selection wine list showcases numerous classifications from 17 different countries, sustaining The Breakers’ retention of Wine Spectator’s Grand Award since 1981. Highlights of the prestigious list include Bordeaux,

Burgundies and California reds, which represent the core, with bottles ranging from $35 to $15,000. Philip’s mission has been to develop distinctive wine programs for each of The Breakers’ restaurants and bars that complement a range of cuisines from seafood, steak and Italian to Asian, modern American and even gourmet food-truck fare. According to Nick Velardo, director of food and beverage at The Breakers, “Virginia’s expertise continues to heighten the dining experience for all of our guests.” Philip is as ardent an educator as she is a wine professional. She leads

a talented team of five sommeliers, including fellow Master Sommelier and protégé Juan Gomez, all of whom share with customers their passionate knowledge of wine, their acute tasting and supreme service capabilities, and the finely tuned art of food and wine pairing. Philip regularly conducts an intensive 14to 16-week training program with ongoing course work for resort team members. “I think she is one of the hardestworking people in the industry,” says Paladino, her wine shop manager. “She wants everyone to succeed and surrounds herself with the best people. I believe she has singlehandedly raised the bar on wine consumption and knowledge in Florida.” Philip modestly demurs, explaining that the increase in wine consumption is a reflection of a whop-

ping “29 percent increase in wine consumption from all production nationwide from 2005 to 2014,” according to statistics from the California-based Wine Institute. “People are becoming more adventurous with wine,” she says. “And they are noticing the health benefits. But Florida is in a unique position because of its proximity to Europe, where wine has been revered for centuries. It’s just as easy to fly to Paris as it is to fly to California, and you don’t have to rent a car. So we do have a strong European influence on our growing demand, education and enjoyment of fine wines.” Philip can not only discern the accurate origin of a French pinot noir and astutely pair it with a sea bass or grouper – depending on the method of preparation and sauce – but her skills extend further, to

PERFECT FLORIDA SIPPERS No Matter How High Temperatures Soar, These Wines Are Worth A Pour

WHITES

REDS

Sauvignon blanc from Sancerre or New Zealand

Pinot noir from Oregon, California, France, Argentina or New Zealand

Pinot gris/grigio from Alsace, Oregon or Italy Riesling from Alsace, Germany, Austria or Australia Chardonnay from California or France Albariño from Spain

Grenache/blends from Australia, France or California Sangiovese, Chianti or Brunello from Italy Cabernet sauvignon/blends from California, Washington, Italy or France

the exact temperature at which the wine should be stored, where and how, and the format for serving it. “My biggest peeve is that people serve whites too cold and red wines too warm,” she says. Reds should be served between 55 and 68 degrees and whites between 44 and 50 degrees. Every year since 2010, Philip has been invited – as one of only six Americans participating – to judge 78

T H E B O C A R AT O N O B S E R V E R

Photo by Robert J. Nelson

Tempranillo from Rioja or Ribera del Duero, Spain

the highly respected Decanter World Wine Awards in London, joining approximately 200 other Master Sommeliers; Masters of Wines; and well-known sommeliers, buyers and journalists from 25 countries. “My biggest challenge is keeping up with all the changes in rules and regulations with the vintages,” she says. “This can be very challenging, but I love it! My reward every day is to work with wine and beverages and never to get bored. Every day is different.”

of Palm Beach Country Club – and their Australian silky terrier, Herman. She then goes to work either at The Breakers or the wine shop (sometimes with Herman), meeting customers and staff and making sure everything is running like clockwork. “I usually put in a 12-hour day, but I make sure that I turn off my computer by 9 p.m.,” she says. “Dinner may be salmon or tuna paired with a great red Burgundy or olives and manchego cheese with jambon accompanied by manzanilla sherry.”

“My biggest challenge is keeping up with all the changes in rules and regulations with the vintages. This can be very challenging, but I love it! My reward every day is to work with wine and beverages and never to get bored. Every day is different.” – Virginia Philip

Her proudest moment was opening her shop and academy in 2011, where she offers educational seminars for the public, often featuring special guests from all over the country, as well as private tastings and special events. The shop’s selection of wines, comprising 650 labels ranging from $10 to $1,500, includes quality kosher and low-calorie offerings. Philip partnered with friend and wine estate owner Gudrun Cuillo to create the first authentic low-calorie wine, 90C. “These wines are handpicked, produced and bottled in the heart of Chianti, Tuscany,” says Philip, acknowledging that too much vino can pack on the pounds. However, 90C has only 90 calories per glass and one gram of sugar. “We believe this is a wonderful opportunity to enjoy a low-calorie wine of high quality – guilt free!” By the way, her tried-and-true cure if you have imbibed too much is “two aspirins before you go to bed and three in the morning,” she says. On a personal note, Philip begins her day with a brisk walk, run or bike ride – often with her boyfriend of seven years, Steven Bielsky, COO

Her one regret is that her father died in 2006 and wasn’t able to see her shop. “He died of cancer, and I know he would have been so proud of me,” she says. “He was always insistent that, as young ladies, we learned to become self-sufficient individuals and able to stand on our own two feet.” Her best piece of wine advice: “Know what you like to drink and what you don’t like to drink and why. By using this advice myself every day, I have become a better sommelier and much more able to aptly describe to a client why I think they may or may not like a particular style of wine.” And right now, she says she is living out her dream, achieving a goal she set 20 years ago. “I have created a business that allows me to utilize all of my skills,” she says. “At some point, I may open a second or third location, mentor others or travel to my favorite wine regions.” And if this were her last day on earth, what would be Philip’s choice of food and beverage? “Rocky Road ice cream and Champagne-Rosé,” she says. “Not a great pairing, but I’d leave happy!” O

GRAPE ADVICE Virginia Philip’s Tips For Starting And Maintaining A Wine Collection

CHECK YOUR VINTAGES. “The majority of all wines are meant to be drunk within the first year. Pinot grigio and most sauvignon blancs are to be consumed fresh – within one to three years of the vintage on the label. Unless that bottle of red is a collectible and meant to be aged, most pinot noirs, merlots and zinfandels really ought to be consumed within five years.”

DO NOT OVERBUY. “I have many friends, clients and colleagues who collect more wine than they can feasibly consume in their lifetime. Separate your collection into different categories such as ‘Drink,’ ‘Hold’ or ‘Drink/Hold.’ I place wines that should be consumed first in my refrigerator for quick consumption or in my wine rack at home. Any of the goodies that have more aging potential, I leave in my wine locker for further aging.”

HAVE PROPER STORAGE. “Invest in a small under-thecounter refrigerator or 48-bottle wine cooler. Most are very affordable and may extend the aging potential of your wines. If your collection is larger, invest in a Eurocave or N’Finity unit from Wine Enthusiast or IWA. Should you decide to purchase one of these units, ensure your unit has the proper amount of air flow around the unit to function properly.”

CONSIDER INSURANCE. “While most collections may be insured under your homeowners insurance policy, many are not. You may need to take out a separate policy to cover your wine collection in the event it is damaged.”

OCTOBER 2015

DOCK &DINE BY BETH SOBOL

DISCOVER NINE SOUTH FLORIDA RESTAURANTS THAT ARE BETTER BY BOAT Sure, you can drive or take a cab, but nothing really says South Florida like pulling up to a restaurant by boat. If you’re lucky enough to own one or get a ride from a friend, you’ll find a plethora of great venues where you can dock your vessel, enjoy some fantastic food and ride the fair seas back home. And whether it’s lunch, brunch or dinner, more and more local hotspots are making themselves shipfriendly – with both dine-in or takeout options should you wish to eat onboard.

“The popularity has grown because the area finally has a wide range of waterfront docking restaurants, including several upscale ones,” says David Smyth, dock master at EPIC Marina in Miami, where boaters looking to dine at Zuma tie up. “That, combined with South Florida’s trend-setting image, only adds to the experience. People have been arriving by car for years, but when you arrive by yacht, it really makes a statement!” Make your own statement at the following restaurants, our top local dock-and-dine picks. OCTOBER 2015 2

WATERSTONE RESORT & MARINA Waterstone Resort & Marina, a DoubleTree by Hilton, boasts Boca’s only dock-and-dine experience. The casual Waterstone Bar & Grill offers an all-day menu that’s available on land or deck. Boaters tie up at no charge along a spacious 280-foot seawall where they can opt for the To-Go menu, featuring individual lunch options (salads, burgers, wings, etc.) and group orders for as many as 12. In addition to an extremely ample wine list, menu highlights include a raw bar, Fish Tacos, Grilled Swordfish Sandwich and 12 Oz. NY Strip. At Boca Landing, Waterstone’s signature restaurant, locally sourced seafood and ingredients are the star of such dishes as Gumbas Crispy Fried Calamari, Mango Mustard Glazed Atlantic Salmon and Jerk MahiMahi. The daily Happy Hour alone – offering half-priced well drinks, featured house wines and draft beers from 4-7 p.m. – is worth tying up for. 999 E. Camino Real, Boca Raton, 561-368-9500, waterstoneboca.com

T H E B O C A R AT O N O B S E R V E R

DECK 84

TWO GEORGES

There’s no such thing as a bad table at this Delray Beach favorite, which has been named one of the top alfresco dining restaurants by OpenTable in 2012, 2013 and 2015. Every seat in the house offers Intracoastal views, whether you’re inside or out on the patio. With 150 feet of dock space, there’s plenty of room for sea captains and their guests to tie up – at no fee – and dine ashore. During the week, Deck 84 attracts more couples and families, but the weekend brings singles and those looking for a bubblier experience. Expect a crowd on Saturday and Sunday afternoons thanks to live music and specialty cocktails. Signature dishes by Executive Chef Jon Greening include the Jumbo Lump Crabcake, Ahi Tuna Poke, Cedar Plank Salmon and the House Burger with super-secret “Deck sauce.”

If it’s an island vibe you’re looking for, this Boynton Beach classic is the perfect choice. With its thatched roof and ocean-inspired décor, Two Georges always serves up a casual good time. Guests are invited to dock their boats in slips either on the side or in front of the restaurant at no charge. The venue is a no-brainer for sports fans, who can watch their favorite game on any of the 20 flatscreen TVs. On the weekends, live music draws a loyal crowd of locals. In keeping with the atmosphere, the menu is appropriately informal, featuring a wide selection of local fish as well as bar food like Chicken Nachos, Baby Back Ribs, MiniCheeseburgers, Loaded Potato Skins and, of course, a hefty assortment of beer and frozen cocktails. A sister location, Two Georges at The Cove in Deerfield Beach, offers up the same atmosphere, cuisine and docking experience.

840 E. Atlantic Ave., Delray Beach, 561-665-8484, deck84.com

Deck 84

728 Casa Loma Blvd., Boynton Beach, 561-736-2717, twogeorgesrestaurant.com

HOUSTON’S After working up a hearty appetite with a long day at sea, there’s nothing like a little comfort food. And no place does it better than Houston’s. The Pompano Beach location, however, is extra-special in that it features more than 300 feet of linear dock space on the Intracoastal with free docking. (Note that vessels are limited to requiring 5 feet or less of draft.) The vibe is anything but stuffy, with a relaxed, sophisticated atmosphere and a crowd that comprises both tourists and locals. Enjoy classic Houston’s fare such as Chicago-Style Spinach Dip, Barbecued Pork Ribs, Thai Steak Noodle Salad, Ruby Rainbow Trout and Key Lime Pie while dining alfresco on the spacious patio. 2821 E. Atlantic Blvd., Pompano Beach, 954-783-9499, hillstone.com/houstons

OCTOBER 2015

KALUZ Whether you dine inside or out, you can’t go wrong at this Fort Lauderdale staple. The patio – which is lit beautifully at night and has its own bar – is perfect for temperate evenings, while the restaurant’s interior décor offers a warm, sophisticated vibe. With around 240 square feet of dock space, Kaluz accommodates a range of vessels, from speedboats to

catamarans, at no charge. Guests flock here for the refined menu of both land and sea delicacies, including Sweet Ginger Calamari, Blue Crab Salad, Danish Ribs, Cedar Plank Salmon, Maple Leaf Duck Confit and Scallops Pomegranate. You’ll also find a thoughtful wine list and a hearty brunch menu that appeals to the weekend crowd.

Zuma Lounge; (Above) Chicken Wings with Sake from Zuma

ZUMA

BLUE MOON FISH CO. When it comes to fresh seafood, it’s hard to beat this Lauderdaleby-the-Sea standby, which has been named Best Waterfront Dining in Fort Lauderdale by both Zagat and OpenTable. The food on all the menus – including the inspired “Middle Menu” for mid-afternoon – boasts both Floridian and Cajun flavors and includes a sumptuous raw bar, Conch and Shrimp Hush Puppies, New Orleans Firecracker Oysters, Grilled Octopus and, of course, fresh day-boat fish served a variety of ways. At Blue Moon, there’s never just one catch of the day. Pulling your boat up and docking it (no fee) before heading inside to dine is one option; you can also kick things up a notch by chartering a yacht while Blue Moon’s catering staff serves you and your guests. There’s nothing like cruising down the Intracoastal while indulging in some of the finest cuisine the ocean has to offer. 4405 W. Tradewinds Ave., Lauderdale-by-the-Sea, 954267-9888, bluemoonfishco.com

Since opening in 2010, this Miami darling has attracted a celebrity clientele that includes Kim Kardashian, Shakira, Drake, Calvin Klein, Gisele Bundchen, Janet Jackson, Gwyneth Paltrow and Will Smith. And there’s a reason it was Zagat Miami’s No. 1 rated restaurant. All Zuma management and chefs are first trained at the original London outpost, and Chef Rainer Becker’s menu – inspired by Izakaya,

an informal Japanese dining style – features Spicy Beef Tenderloin; Seabass Sashimi; Kurobuta Pork Belly Skewers; Black Cod; and a large selection of imaginative sushi, sashimi and maki rolls. The restaurant is located on the ground floor of the EPIC Hotel, and boaters dock at the EPIC Marina. For four hours of docking, you’ll pay $1 per foot for vessels under 100 feet and $2 for vessels over 100 feet, plus tax.

270 Biscayne Way, Miami, 305-577-0277, zumarestaurant.com

LIQUE Looking to combine a swanky dinner and an exciting night on the town in one experience? Then head to this trendy North Miami spot, which is both a restaurant and a vibrant after-hours lounge. Many of the menu options, including Charred Broiled PEI Mussels, Caramelized Onion and Goat Cheese Flat Bread and Ahi Tuna Carpaccio, are meant to be shared, while larger plates include Butterflied Rainbow Trout, Grilled Waygu Skirt Steak

and Whole Grilled Dorado. Once you’re done eating and ready to party, Lique’s lounge proudly features an “unmatchable” selection of vodkas and other libations to keep you dancing into the wee hours. With more than 1,000 feet of dock space at no charge, there’s plenty of room to sail over in a sweet ride. Charters are also available for $5,500 a day and include both captain and crew.

3957 N.E. 163rd St., North Miami, 305-705-2425, liquemiami.com

T H E B O C A R AT O N O B S E R V E R

Photo by James Shearer

3300 E. Commercial Blvd., Fort Lauderdale, 954-772-2209, kaluzrestaurant.com

SEASPICE Located on the banks of the Miami River, the name of this chic eatery is derived from “flavor and spices from around the globe,” according to owner Carlos Miranda. With 550 feet of dock space, guests are invited to arrive in their own boats or take advantage of the exclusive packages offered by VanDutch luxury yachts. This year’s Valentine’s Day package, for example, offered a chartered 40-foot vessel, a waterfront table and a five-course dinner for two with wine pairings at Seaspice, as well as a bottle of Veuve Clicquot Rosé. (Docking costs $2 per foot for two hours.) Specialties of the house include Escargot Toast, Truffle Brie Tart, Diver Sea Scallops, Australian Rack of Lamb and Alaskan Crab Linguine. Between the ultra-romantic setting and the equally seductive menu, it’s no wonder A-list couples like Jay-Z and Beyoncé, Sofia Vergara and Joe Manganiello and Gloria and Emilio Estefan are fans. O 422 N.W. North River Drive, Miami, 305-440-4200, seaspicemiami.com

OCTOBER 2015 2

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Cuisine Scene Whether you’re discovering a new restaurant – or returning to an old favorite – there are many things that make a dining experience exceptional. And at these South Florida fine dining establishments, talented chefs, award-winning wine cellars and extensive menus create a palatepleasing culinary journey.

SPECIAL ADVERTISING SECTION

Cuisine Scene

THEY’VE GOT TASTE AND MORE ADDISON RESERVE COUNTRY CLUB Serves Up A Variety Of Dining Venues If you are looking to live a luxury lifestyle,

Filet Mignon to the 1855 Dry Aged Ribeye

Octopus, Shoyu Ramen and Naughty

Addison Reserve Country Club in Delray

Steak. The seafood menu is just as im-

Dates (bacon-wrapped dates showered

Beach is the place to be. And, if you’re

pressive with offerings of Crab and Pan-

with gorgonzola and crispy almonds).

looking for one of the best culinary

Roasted Salmon.

experiences in South Florida, you’ll find it at Addison Reserve, too, where guests can enjoy everything from a traditional full-course meal to a more casual dining experience. Commanding the kitchens is Executive Chef Zach Bell. A four-time James Beard Foundation Award finalist, Bell’s creative

IF YOU’RE LOOKING FOR ONE OF THE BEST CULINARY EXPERIENCES IN SOUTH FLORIDA, YOU’LL FIND IT AT ADDISON RESERVE, WHERE GUESTS CAN ENJOY EVERYTHING FROM A TRADITIONAL FULLCOURSE MEAL TO A MORE CASUAL DINING EXPERIENCE.

flair has him thinking – and cooking – outside the box.

stYr is also where East meets West with its full-service sushi menu. Sushi Chef Parinya Saringkanan (he prefers to be called “Chef X”) has put together a menu of guest favorites including the sensational Lobster Bomb, a half-pound, tempurafried lobster tail rolled with asparagus, cucumber, scallions, masago and topped with his signature Tiger Sauce. Those looking for something more

stYr is the hotspot where members can

intimate can reserve an evening in the

Taste takes center stage at the signature

come to unwind in a modern gastropub-

Vault, a wine room reminiscent of old Italy.

restaurant. The menu focuses on unique

like environment. The menu features

Each month, Chef Bell hosts a dinner

seafood, the finest Prime beef and chop-

a little something for everyone with its

with a secret menu of his signature dishes

house fare. Start with the colossal, mouth-

small- to medium-sized plates of Charred

paired with the extensive selection of wines.

watering Shrimp Cocktail or the Tuna Tartare. Diners will find some of the finest selections of steaks – from the Grass-Fed

T H E B O C A R AT O N O B S E R V E R

Addison Reserve Country Club is located at 7201 Addison Reserve Blvd., Delray Beach. For more information, call 561-637-4004 or visit addisonreserve.cc.

Cuisine Scene

Chef Kevin McCarthy

TEMPTING TENDERLOIN TACOS ARMADILLO CAFÉ Features Modern Southwest Cuisine With A Local Touch If you’re hankerin’ for a tempting Texas

Café’s popular entrées range from

gluten-free dishes, like Organic Carrots

tenderloin taco, an organic vegetarian

hearty tacos and cowboy-size steaks

roasted in garlic with ricotta cheese,

entrée or an incredible chocolate des-

to lighter dishes like local seafood

balsamic vinegar reduction and agave

sert, Armadillo Café is sure to please

and fresh salads. Highlights include

syrup (a sweet but sugarless alternative

your taste buds with its modern South-

the Skirt Steak, marinated in salsa

to honey). Another meatless favorite

west cuisine.

verde mojo and served with poblano

is the Davie Beefsteak Tomatoes and

“Our dishes are fun and exciting with

rosti potato, and the Smoked Duck

Locally Made Burrata Cheese.

an emphasis on fresh, locally sourced

Quesadillas, with Jack cheese, sour

ingredients,” says Chef Kevin McCarthy,

cream and cranberry pear chutney.

who opened the restaurant in Boca Raton last March with his wife, Stacie.

County in 1988 under Chef McCarthy’s ownership. “We’ve drawn a steady stream of new patrons from throughout Palm

pervades the entire menu, including

“We have lots of great dishes that

sumptuous desserts like Bourbon Choco-

we’ve developed over the past 25

late Pecan Pie and Chocolate Fritters

It’s the latest incarnation for Armadillo Café, which first opened in Broward

Chef McCarthy’s attention to detail

with hot fudge, vanilla bean gelato and

“WE HAVE LOTS OF GREAT DISHES THAT WE’VE DEVELOPED OVER THE PAST 25 YEARS, AND WE ALSO ENJOY CHANGING THE MENU AND ADDING SEASONAL FAVORITES.”

Beach County, as well as diners who

raspberries. Now open for dinner six nights a week, Armadillo Café may be open for lunch in the near future. Along with comfortable seating for large groups, as well as individuals and couples, the café has

remember our prior location in Davie,”

years, and we also enjoy changing the

an outdoor patio for guests who enjoy

he says. “Being right off the Florida

menu and adding seasonal favorites,”

an open-air dining experience.

Turnpike in West Boca makes it easy for

Chef McCarthy says.

friends and families from throughout

For example, many diners have dis-

South Florida to connect and enjoy our

covered Armadillo Café’s low-fat and

“For great food and excellent service in a comfortable setting, you can’t beat Armadillo Café,” Chef McCarthy says.

wide variety of Southwest-style dishes.” A recent recipient of a Diner’s Choice Award from OpenTable, Armadillo

Armadillo Café is located at 8221-6 Glades Road, Boca Raton. For more information, call 561-405-6152 or visit armadillocafe.com.

OCTOBER 2015

Cuisine Scene

CULINARY JOURNEY THE BOCA RATON RESORT & CLUB Provides Endless Restaurant Choices

Chef Kevin Ives

to the Bar Luna menu. “Our goal is to procure the freshest and best ingredients for our guests,” he adds. Amongst the 13 bars and restaurants that dazzle the 356-acre modern Mediterranean village are The Blue, high in the Resort’s Tower with panoramic views of the ocean; Lucca, artisanal, rustic Italian cooking on the water; and internationally acclaimed Sushi Master Masaharu Morimoto’s signature sushi restaurant Morimoto Sushi Bar. The Resort’s famous ice cream shop, Seren-

“WE OFFER LUXURY DINING WITH AN EDGE. BRINGING FRESH EXCITEMENT TO OUR MENUS, INCLUDING NEW DISHES ALONG WITH TRADITIONAL FAVORITES IS OUR PHILOSOPHY.” dipity 3, serves Frrrozen Hot Chocolate, innovative sandwices and a new acai and yogurt breakfast bar. Of much excitement to Chef Ives is the opening of Shaka Bar & Grill, a California

beach-themed,

outdoor

restaurant and bar, completing Florida’s only Flow House, featuring the FlowRider wave simulator. Says Chef Ives, “Shaka For almost 90 years, Boca Raton Resort &

For example, 501 East, which over-

offers a chill environment in which to

Club has been one of Palm Beach Coun-

looks the golf course, serves an expand-

enjoy addictive tacos and refreshing

ty’s most celebrated resorts. While main-

ed menu that includes dry-aged prime

drinks, plus Shaka will now play host to a

taining its tradition of exceptional service

steak, fine cuts of beef, fresh fish steaks

DJ on weekends.”

and amenities, the legendary Boca Resort

and burgers of the week. Also being

“We’re excited for guests and mem-

is elevating its varied dining options.

updated is SeaGrille at the Boca Beach

bers to experience our renowned food

“We offer luxury dining with an edge,”

Club, which features locally caught sea-

and beverage outlets. Whether they’re

says Executive Chef and Director of

food. “As a result of fantastic relation-

enjoying cocktails or dinner, we’re sure

Restaurants & Bars Kevin Ives, who joined

ships with local fishermen, we’re able

they’ll appreciate our emphasis on fresh

the Boca Raton Resort & Club, a Waldorf

to obtain, literally, a catch-of-the-day,

ingredients and innovative cuisine.”

Astoria Resort, last year, bringing 21 years

every day,” says Chef Ives. “We ab-

of experience. Through the years, Chef

solutely have the freshest seafood in

dison Mizner, Boca Raton Resort & Club is

Ives has honed his craft while working at

town.”

an eclectic, private village that offers the

clubs, resorts and independent restau-

Drawing on his connections with a

best of all worlds: an award-winning spa,

rant groups, as well as serving as corpo-

Chicago artisan cheesemaker, Chef Ives

championship golf and tennis, expansive

rate chef for a four-star restaurant group.

recently added fresh salumi and cheese

beach and luxury accommodations.

“Bringing fresh excitement to our menus, including new dishes along with traditional favorites, is our philosophy.”

T H E B O C A R AT O N O B S E R V E R

The Boca Raton Resort & Club is located at 501 E. Camino Real. For more information, call 888-543-1277 or visit bocaresort.com.

Cuisine Scene Chef Manlee Sui and Chef Josh Thomsen

FRESH ADDITION For EAU PALM BEACH RESORT & SPA’s New Chefs, It’s All About Taste The first thing that strikes you when you

before they moved south.

from organic Loxahatchee greens to

walk through the doors of Angle is the

“I left New Jersey because I want salt

Lake Meadow Farm chicken, spiny lob-

huge, glass-enclosed, temperature-con-

on the rim of my margarita glass and not

ster and house-made charcuterie, re-

trolled wine wall with its Wine Spectator

on my driveway,” Chef Thomsen says.

flects that philosophy.

Best of Excellence wine selections. Step

Chef Sui, who was born in Hong Kong

inside, and the under-lit onyx and amber

but raised in California, is having fun dis-

Chef’s Table gleams brightly in the cen-

covering how to cook with the bounty

ter of the room.

“We love our local farmers, fishermen and ranchers,” says Chef Thomsen. As executive chef, Chef Thomsen also oversees the menus at the Mediterra-

“IT’S VERY IMPORTANT TO COOK ITEMS THAT ARE LOCAL, AND I AM IN THE PROCESS OF SOURCING LOCALLY AS MUCH AS I CAN.”

nean-inspired Temple Orange; Breeze,

room, Five Diamond Eau Palm Beach

of fresh fruits and vegetables commonly

not open off-season, but Chef Thomsen

Resort & Spa, where Angle is the signa-

found here and in the Caribbean.

decided that it should remain open

But

the

contemporary

American

seasonal restaurant has an even more impressive attraction – Executive Chef Josh Thomsen and Chef de Cuisine Manlee Sui. Their arrival earlier this year coincided with a makeover of the 309-

which features flavors of Latin, Caribbean, Asian and American cuisines; and Stir Bar and Terrace, offering light bites and cocktails. Before the duo’s arrival, Angle was

“It’s very important to cook items that

during the summer and has been serving

The two chefs have worked together

are local, and I am in the process of sourc-

dinner Thursday through Sunday. During

for seven years, starting in San Francisco

ing locally as much as I can,” says Chef Sui.

season, the restaurant is also open on

and most recently in Princeton, N.J.,

The menu, which features everything

ture restaurant.

Wednesday evenings. “What we have found is that the locals

Eau Palm Beach Resort & Spa is located at 100 S. Ocean Blvd., Manalapan. For more information, call 561-540-4924 or visit eaupalmbeach.com/explore/dining /angle.

have gravitated to this restaurant,” Chef Thomsen says. “It’s become a local favorite.”

OCTOBER 2015

Cuisine Scene

HAPPY CUSTOMERS ARE KEÈ Feel Right At Home At KEÈ GRILL Take one step inside Keè Grill, named

Rey De La Osa

after a beach on the Hawaiian island of Kauai, and you’re destined to feel like “ohana” – family. At Ke‘e, you’ll find couples gathered together around big tables enjoying a glass of wine, good food and friends in a warm, casual, beachy atmosphere. “In season, when people come down from New York, New Jersey, they’re ready to spend more time visiting with friends and family,” said Marty Choboy, general manager. “We’re very familiar with our guests. I’ve seen their kids in highchairs, and now they’re going off to college. We can practically guess what they’re going to order.” Chefs Tom Carnival and Terry Pellerin get raves for their ample portions of fresh local seafood: Yellowtail Snapper, Florida Black Grouper, North Atlantic Swordfish and Chilean Sea Bass. Ke‘e is also known for hand-cut steaks, seasoned and cooked to perfection; Grilled Maple Mustard Center Cut Pork Chops; and the house specialty,

Chef Terry Pellerin

Chef Tom Carnival

Grilled Lamb Chops Double Cut.

“WE’RE VERY FAMILIAR WITH OUR GUESTS. I’VE SEEN THEIR KIDS IN HIGHCHAIRS, AND NOW THEY’RE GOING OFF TO COLLEGE. WE CAN PRACTICALLY GUESS WHAT THEY’RE GOING TO ORDER.” Guests love the Spinach Maria, a decadent creamed spinach made with three cheeses, baked in a crock to crusty, bubbly yumminess. The Ke‘e Grill Cioppino is a melt-in-your-mouth seafood festival made with shrimp, scallops, fresh fish, mussels and lobster, served over orzo pas-

signature dishes and several seasonal

earned the coveted Zagat Excellent rat-

ta in a spicy seafood broth. It’s another

specials, there’s something for every

ing every year since 2009. Better still, Ke‘e

fan favorite, with one Trip Advisor review

taste. Guests design their own dishes by

Grill continues to win over guests who

saying, “Cioppino is to live for.”

choosing two of seven savory sides.

have been lining up outside their doors

With their giant menu of more than 25

Consistency is Ke‘e, and they have

for nearly 18 years – and counting. Reservations are your best bet during

Ke‘e Grill is located at 17940 N. Military Trail, Boca Raton. For more information, call 561-995-5044 or visit keegrillbocaraton.com.

T H E B O C A R AT O N O B S E R V E R

season, especially for their überpopular Twilight Menu served before 6 p.m.

Cuisine Scene Chef Farid Oualidi “Our onion soup – people love it,” says

BON APPÉTIT

Chef Oualidi. “It’s absolutely made fresh,

Open Up And Say Ooh Là Là At LA FERME

onions and deglaze them with brandy,

from scratch. We slowly caramelize our then they’re covered with beef stock.” La Ferme is a restaurant that boasts

To say that La Ferme in Boca Raton has a

the Short Rib Bourguignon, which causes

certain je ne sais quoi is an understate-

Chef Oualidi to wax poetic.

fine dining without the foo-foo attitude. “‘Fine dining’ is a scary word today,”

ment for this modern French-Mediterra-

“It’s a hearty dish of melt-in-your-

says Chef Oualidi. “We want to give our

nean bistro that will leave you saying,

mouth, slow-cooked beef in red wine,”

guests the experience where they feel

“plus s’il vous plait” – “more, please.” A rather nondescript exterior, located in the Yamato Village Center, gives way to a bold, fresh, elegant interior that makes you think you’re dining in a trendy Tribeca eatery.

they’re dining in a French bistro, a Euro-

“WE WANT TO GIVE OUR GUESTS THE EXPERIENCE WHERE THEY FEEL THEY’RE DINING IN A FRENCH BISTRO, A EUROPEAN EXPERIENCE WITH AN ATMOSPHERE OF EASE AND COMFORT.”

In French, La Ferme means “the farm,”

pean experience with an atmosphere of ease and comfort.” With that in mind, Chef Oualidi offers up a new bar menu with plenty of plates designed with sharing in mind. At the bar, you’ll also discover delicious sips, with wine

so farm-to-table and locally sourced

says Chef Oualidi. “The dish is slow-braised

offerings from boutique vineyards, beer

food is exactly what you’ll find on the

for five hours.”

from local and international microbrewer-

menu. From classic French comfort food

And then there’s the French Onion Soup.

ies as well as hand-crafted cocktails.

to funkier takes on basic bistro fare, Chef Farid Oualidi prepares his menus to complement what’s in season right now, like

La Ferme is located at 9101 Lakeridge Blvd., Boca Raton. For more information, call 561-654-6600 or visit laferme.kitchen.

OCTOBER 2015

Cuisine Scene

GREAT TASTE, ITALIAN STYLE Classics And New Favorites Whet The Appetite At MATTEO’S RESTAURANT

Peter Kramer

“WE ARE ALWAYS LOOKING TO IMPROVE ON WHAT WE HAVE. WHETHER IT BE FOOD, SERVICE OR APPEARANCE, WE CAN ALWAYS BE BETTER – TO GIVE OUR CUSTOMERS THE BEST DINING EXPERIENCE.” Suzie Donovan

Matteo’s Restaurant is located at 233 S. Federal Highway, Boca Raton. For more information, call 561-392-0773 or visit matteosrestaurants.com.

T H E B O C A R AT O N O B S E R V E R

Scrumptious traditional favorites like Chicken Matteo and Baked Clams from New York, along with a decadent dessert menu featuring homemade specialties like Napoleons, Cannoli and Italian Cheesecake, are what bring patrons back to Matteo’s Restaurant in Boca Raton time and time again. “Matteo’s has always been known for our food,” explains General Manager Peter Kramer. “We prepare everything to order; nothing is precooked. We have weekly specials that have become very popular with our guests.” Matteo’s restaurants are family-owned by Jerry Sbarro and boast six locations. In addition to the Boca Raton location, which has been open for 15 years, the Roslyn, N.Y., and Hallandale Beach dining establishments have just completed floorto-ceiling renovations. “The Huntington, N.Y., Matteo’s is going through an update now that will, hopefully, be completed by the end of October,” Kramer points out. Several important factors contribute to the success of this family-style restaurant. “Matteo’s has been around for 25 years because we have developed a very loyal customer base,” Kramer says. “We serve great food at a fair price, and the chefs of Matteo’s work together to develop new dishes on a regular basis. “Customers have become family over the years. We share the good times as well as the sad times. We treat everyone who comes to us as we would want to be treated.” Even Matteo’s staff emanates a sense of camaraderie. “We have many wait and kitchen staff that have been with us since day one,” says Kramer. Matteo’s stands proudly behind its many years of excellence, tradition, great customer service and fine family-style dining. “We are always looking to improve on what we have. Whether it be food, service or appearance, we can always be better – to give our customers the best dining experience,” Kramer says. “We appreciate and are thankful for everyone who comes into our restaurants in Florida or New York.”

Cuisine Scene

Chef Alberto Pacheco

Chef Matthew Sadowski

Walter Apfelbaum

SENSATIONAL STEAKHOUSE NYY STEAK At Seminole Casino Coconut Creek Serves Up A Fine Dining Experience

Sautéed Sea Bass and Pan-Seared Snapper. From the Garlic Mashed Potatoes to the Lobster Mac & Cheese, NYY Steak has a number of sides that are sure to satisfy. “A good beef program is what brings you in, but it’s good side dishes and sea-

You don’t have to go to Yankee Stadium

From the New York Strip to the Long Bone

food that will keep you coming back,”

to experience the ultimate NYY Steak.

Cowboy Ribeye, everything is prepared

says Executive Chef Matthew Sadowski.

You can find it in your own backyard at

to order, down to having your initials (or a

NYY Steak received Wine Spectator’s

Seminole Casino Coconut Creek. The

marriage proposal) burned into the bone.

2015 Award of Excellence, celebrating

minute you walk through the door of NYY Steak, be prepared for an innovative and refined dining experience. Butchers Walter Apfelbaum and Matthew Mercado know everything there is to know about beef, and they love

the fine wine list that complements the

“A GOOD BEEF PROGRAM IS WHAT BRINGS YOU IN, BUT IT’S GOOD SIDE DISHES AND SEAFOOD THAT WILL KEEP YOU COMING BACK.”

to share their expertise with guests from

menu’s excellence. Stop by on Sunday for the lavish brunch with a menu that changes weekly, featuring an assortment of traditional as well as unique dishes. Guests will find everything from decadent French Toast

their butcher shop located at the front of

Not a beef eater? No problem. The

the restaurant. A third-generation butch-

menu has a selection of treasures from

Speaking of decadent, leave room

er, Apfelbaum ages and trims all of the

the sea. Depending on the season, you

for dessert. The NYY Steak 151 Volcano is

restaurant’s steaks on premises.

will find Gulf Shrimp, Stone Crab Claws

flambéed tableside – an absolute treat

the size of your hand, Grilled Ahi Tuna,

for the eyes and the palate.

Back in the kitchen, Chef Alberto Pa-

to an impressive seafood display.

checo and his team are busily preparing the restaurant’s signature melt-in-yourmouth steaks that are aged to perfection.

NYY Steak is located at Seminole Casino Coconut Creek, 5550 N.W. 40th St., Coconut Creek. For more information, call 954-935-6699 or visit casinococo.com.

OCTOBER 2015

Cuisine Scene

IT’S ALL GREEK TO THEM RAFINA GREEK TAVERNA Brings Taste Of Mediterranean To The Boardwalk It’s easy to see why Rafina Greek Taverna received the OpenTable 2015 Diner’s Choice Award. From the Moussaka, with its layers of eggplant and potatoes topped with ground beef and béchamel sauce, to the extensive craft cocktail menu, with offerings made with freshly squeezed juices, Rafina has quickly become a Boca Raton favorite. The restaurant opened in May at The Boardwalk (formerly Wharfside) and seats up to 200. Inside, the décor is clean and chic. A white quartz indoor-outdoor bar overlooks an expansive deck with tables and mini-lounges boasting spectacular views of the lake. The concept is traditional Greek but with an upscale, nontraditional twist, says Evan Downing, general manager: “We like to take traditional Greek items and give them a modern flair.” Chef Janis Mucollaris, who grew up cooking Greek food and spent the last 20 years in Manhattan, has made a name for himself in South Florida. The charbroiled baby Lamb Chops marinated in fresh herbs and garlic and the Mediterranean Sea Bass are guest favorites. Owners Yanni Agelopoulos and Pavlos Tzikas also are no strangers to the restaurant scene. Agelopoulos owns It’s All Greek, a more casual-style restaurant also in Boca Raton. Tzikas has also owned and run sev-

“WE LIKE TO TAKE TRADITIONAL GREEK ITEMS AND GIVE THEM A MODERN FLAIR.”

eral restaurants. The appetizer menu is extensive and includes the traditional Spanakopita, or spinach pie, as well as a less traditional Chicken Empanada with a light flakey dough stuffed with shredded chicken, feta and spinach. And no Greek menu would be complete without the traditional Gyro or Falafel. From the Orange Kick Martini to the Truly Sour Apple Martini, “our craft cocktail menu also is huge and has really taken off,” says Agelopoulos, making Rafina the perfect place to gather with friends after work or on the weekend. In fact, Rafina is perfect any time of day – whether a casual lunch on the go or a long, leisurely dinner, the choice is yours.

T H E B O C A R AT O N O B S E R V E R

Rafina Greek Taverna is located at 6877 S.W. 18th St., Boca Raton. For more information, call 561-409-3673 or visit rafinaonline.com.

Cuisine Scene Bill Schmearer

Chef Nick DiCarlo, Chef Louie Zweifo and Chef John Circharo

FONDUE FUN THE MELTING POT In Boca Raton Is A Totally Immersive Experience Comedian George Carlin once pondered:

like friends and family. We really want to

with a pot of molten cheese delivered

Why don’t we have fondon’t for people

be part of their lives. We don’t take them

with plenty of goodies to dip in and

that don’t like fondue?

for granted, and we appreciate them.”

enjoy, followed by a crisp salad with

Bill Schmearer of The Melting Pot in Boca Raton finally has the answer. “C’mon, there’s nobody that doesn’t

And they do it by listening to them,

homemade dressing. Entrées are your

even incorporating their ideas. One

choice of seafood, chicken or beef,

health-conscious

paired up with perfect batters. Now the

customer

suggested

fun begins: Spear it, bathe it in batter,

like fondue,” he says. That must be why Boca’s Melting Pot has been a destination dining experience for 25 years. This isn’t just a place to grab a little dinner; it’s a place to make memories.

“WE TREAT GUESTS LIKE FRIENDS AND FAMILY. WE REALLY WANT TO BE PART OF THEIR LIVES. WE DON’T TAKE THEM FOR GRANTED, AND WE APPRECIATE THEM.”

submerge and enjoy. Least we forget dessert, which begs the question, do you dream in chocolate? Wake up: A pot brimming with melted chocolate has landed on the table with a tray of delectable delights

“Our guests are here for some kind of occasion,” Schmearer says. “It can be

an alternative to cooking in oil. Today, the

as simple as a date night, a friend visiting

Melting Pot offers a variety of seasoned

Special diets are no problem as

from out of town, a going-away party or

broths that infuse flavor through poaching.

guests can easily enjoy vegan, gluten-

just a craving for fondue. But what keeps

And then there’s the food.

our guests coming back is we treat them

The four-course culinary tour begins

all for the dipping.

free and paleo options. The Melting Pot also cares for the community by providing fundraising opportu-

The Melting Pot is located at 5455 N. Federal Highway, Boca Raton. For more information, call 561-997-7472 or visit meltingpot.com.

nities. The Boca location alone has raised more than $1 million for various charities.

OCTOBER 2015

Cuisine Scene

AN ITALIAN “STRAVAGANZA” VIC & ANGELO’S Offers Seasonal Specials On Classic Dishes

Chef Erick Miranda

“OUR SIGNATURE DISHES LIKE CHICKEN PARMIGIANA, VEAL MARSALA AND SNAPPER FRANCESE INCORPORATE THE FINEST AND FRESHEST INGREDIENTS. OUR MENU INCLUDES A TASTY ASSORTMENT OF SELECTIONS FOR EVERYONE.”

Reed Demos

Vic & Angelo’s is located at 290 E. Atlantic Ave., Delray Beach. For information, call 561-278-9570 or visit vicandangelos.com.

T H E B O C A R AT O N O B S E R V E R

It’s an ideal time to dine at Vic & Angelo’s, a traditional Italian eatery on Atlantic Avenue in the heart of Delray Beach. “Our signature dishes like Chicken Parmigiana, Veal Marsala and Snapper Francese incorporate the finest and freshest ingredients,” says Executive Chef Erick Miranda. “Our menu includes a tasty assortment of selections for everyone, including salads, pastas and coal-fired pizza. We also have exceptional desserts and a wine list with more than 150 selections.” In keeping with Vic & Angelo’s commitment to authenticity, the sauces for pastas and pizzas are made with fresh San Marzano tomatoes from Italy, and the pizza dough is made with water imported from New York City. Along with great food and Happy Hour every night, Vic & Angelo’s now offers exceptional prices on some of the most popular menu items. Through the end of October, you can take advantage of nightly Italian “’Stravaganza” specials, including Wine Down Mondays with half off bottles of wine and cannoli or tiramisu; Build-Your-Own-Pasta Night on Tuesdays with a choice of three pastas and three sauces for just $4 (add a glass of house red or white wine for $5); $4 Margherita Pizza Night on Wednesdays from 3-7 p.m. in the dining area (toppings at regular price); and Three-Course Thursdays with a salad, entrée (pasta and fish) and dessert for just $28.95. On Friday and Saturday nights, Vic & Angelo’s features a DJ with great music from 9 p.m. ’til 1 a.m. “We also have a great menu for lunch, as well as our classic brunch on Saturdays and Sundays,” says Reed Demos, general manager. “You can relax inside or enjoy outdoor dining in our redesigned patio.” The downtown Delray landmark is owned by talented entrepreneur and restaurateur John Rosatti, whose other restaurants include The Office in downtown Delray; a second Vic & Angelo’s in Palm Beach Gardens; and BurgerFi, which has more than 50 locations across the country. “Whether you come in for dinner, lunch or brunch, you’ll always find great Italian food at Vic & Angelo’s,” says Demos.

Like A Fine Wine,

WE GET BETTER WITH AGE Now in its 12th year, The Boca Raton Observer recently received six prestigious awards from the Florida Magazine Association at its annual Charlie Awards in Orlando.

SILVER AWARD FOR

BRONZE AWARD FOR

BEST OVERALL MAGAZINE*

BEST FEATURE HEADLINES

BEST FEATURE DESIGN*

SILVER AWARD FOR

BRONZE AWARD FOR

SILVER AWARD FOR

BEST COVER*

BEST COLUMN

PRINTING EXCELLENCE

Join us in raising a glass to these accolades – and the many more to come.

Cheers!

*FMA 2015 (In Its Publishing Category)

Celebrating 18 Years of Excellence CERTIFICATE OF EXCELLENCE

RATED: EXCELLENT

American Cuisine

10 HOTTEST RESTAURANTS IN BOCA RATON

10 BEST RESTAURANTS

Full Liquor Bar | 17940 North Military Trail, Boca Raton FL 33496 | keegrillbocaraton.com

RESERVATION RECOMMENDED: 561.995.5044 Hours of operation: Sunday through Thursday: 5.00 pm - 9.30 pm Friday - Saturday: 5.00 pm - 10.00 pm

inside

Miami Hotspot, Skillet Sensations, Farm-Fresh Fare and more...

102

recipes

110

review

112 bites

THE DISH ON FOOD, WINE & RESTAURANTS

PROST! Oktoberfest Returns For Its 42nd Year In Lake Worth ne of the largest Oktoberfest celebrations in the U.S. – spanning 10 acres – returns for its 42nd year as the American German Club of the Palm Beaches presents its version of Oktoberfest. For two funfilled weekends, Oct. 9-11 and 16-18, expect live entertainment, food and drink, family activities and more. “Next to the Christmas tree, Oktoberfest is the most popular German custom that Germany has ever exported to the rest of the world,” according to the club’s website. “The German (actually Bavarian) celebration of beer and good times has gradually caught on in many parts of the world.”

“

Dust off those chicken dance moves and hit the dance floor as traditional bands (including two directly from Munich) play all day and into the night, accompanied by folk dancing, choral singing and group sing-alongs. Plus, children will love the carnival rides and games. Kurt Freiter, president of the American German Club of the Palm Beaches, offers a bit of Oktoberfest history on the club’s website: “Right after the Second World War, the German festivals in particular gave the former wartime enemies a chance to approach one another and celebrate together. … Most Americans enjoyed their time in Germany

Next to the Christmas tree, Oktoberfest is the most popular German custom that Germany has ever exported to the rest of the world.

Of course, there will be beer – and lots of it. Thirsty patrons may indulge in a boot full of Original Hofbräu Bier, a traditional German import, but the bars will also serve up domestic brews, wine and spirits. Don’t miss the authentic food, ranging from schnitzel, bratwurst and sauerkraut to potato pancakes, Black Forest cake and apple strudel. And what better to pair with a beer than a pretzel the size of your face? Not much.

”

and brought parts of the German culture, especially the Oktoberfest, back with them to the USA.” Oktoberfest is located at 5111 Lantana Road, Lake Worth. Gates are open Friday 5-11 p.m., Saturday noon to 11 p.m. and Sunday noon to 8 p.m. O For more information, call 561-967-6464 or visit american germanclub.org/oktoberfest.

OCTOBER 2015

101

Sizzlin’ SKILLETS SAVORY AND SWEET DISHES START WITH ONE ESSENTIAL PAN

102

T H E B O C A R AT O N O B S E R V E R

he best-loved pan in many a kitchen, a cast-iron skillet is versatile, durable and convenient. Often passed down through the generations, this tool, when treated with some love and care, will cook you a lifetime of meals – like the classic recipes here, from “The Cast-Iron Skillet Cookbook.” These easy recipes demystify this timeless piece of kitchen equipment and help you turn out delicious meals morning, noon and night. With so many diverse dishes, you may never need to use another pan again.

MAINE LOBSTER OMELET According to food lore, the omelet has been around since the 16th century, so what better pan to use for this classic dish than your cast-iron skillet? This lobster dish is popular on the East Coast and is especially decadent with the truffle-Hollandaise sauce. (Serves 2) INGREDIENTS 6 eggs 6 oz. fresh cooked lobster meat, chopped 2 tsp. unsalted butter Sea salt and ground black pepper 4 oz. tomatoes, chopped 1 tsp. chives, chopped TRUFFLE-HOLLANDAISE SAUCE INGREDIENTS 3 egg yolks ¼ cup water 2 tbsp. freshly squeezed lemon juice 1 stick unsalted butter, chilled and cut into pieces ¼ tsp. sea salt A pinch of ground black pepper A pinch of paprika A drizzle of truffle oil 1 chive, chopped, to garnish INSTRUCTIONS

Preheat oven to 210°F. To make the truffleHollandaise sauce, beat the egg yolks, water and lemon juice in a small saucepan un-

til blended. Cook over very low heat, stirring continually, until the mixture bubbles at the edges. Stir in the butter, a piece at a time, until it has melted and until the sauce has thickened. Remove from the heat immediately, and stir in the salt, pepper, paprika and truffle oil. Transfer the sauce to a small pot, and garnish with the chive. Beat the eggs together, and then divide the mixture among two bowls and set aside. Spread the lobster onto an oven-proof dish, and place in the preheated oven for 5 minutes. Over medium heat, warm a 10-inch cast-iron skillet, and, when hot, add 1 tsp. of the butter, and swirl the pan to make sure the surface is coated. As the butter melts, season one portion of the eggs with salt and black pepper. Add this egg mixture to the heated skillet, and stir very gently with a spatula. As the eggs start to set, add half of the warmed lobster, half of the tomatoes and half of the chives to the eggs, and stir gently. As the eggs start to set, stop stirring, and let them firm for 1-2 minutes. Fold the omelet, and slide it out onto a warm plate. Place the plate in the oven to keep the omelet warm. Repeat the same process for the second omelet, making sure the skillet is greased with the remaining butter before you add the eggs.

“The Cast-Iron Skillet Cookbook” is published by Ryland Peters & Small and retails for $16.95. Find it at rylandpeters.com or wherever books are sold.

SPICY BACON CORNBREAD The bacon gives a wonderful flavor to this recipe. Dry-cured, smoked, fatty bacon works very well, but everyone has a favorite type of bacon. A skillet is perfect for this recipe, because you can bake the bread in it after you’ve used it to cook the bacon. (Serves 6-8) INGREDIENTS 6 slices bacon, finely chopped 2 scallions, chopped 1 medium-hot chili pepper, or to taste, chopped 1 cup unbleached all-purpose flour 1 cup yellow cornmeal, preferably stone-ground ½ tsp. baking soda 1 tsp. baking powder ¼ tsp. sea salt 1 cup buttermilk 1 tbsp. clear honey 1 extra-large egg 3 tbsp. butter, melted

INSTRUCTIONS

Preheat oven to 400°F. Put the chopped bacon in a cold 9-inch skillet, and cook gently over low heat until the fat begins to run and the bacon becomes golden and crisp. Stir in the chopped scallions and the chili pepper, then remove the pan from the heat, and set aside to cool. In a large mixing bowl, combine the flour, cornmeal, baking soda, baking powder and salt. In another bowl, beat together the buttermilk, honey, egg and melted butter. Add this mixture to the dry ingredients, and mix thoroughly with a wooden spoon. Stir in the cooled bacon, scallions and chili pepper from the skillet. Scrape the mixture into the greasy skillet and spread evenly. Bake for 20 minutes in the preheated oven until firm to the touch. This is best eaten warm the same day. Can be frozen for up to 1 month; reheat thoroughly before serving.

OCTOBER 2015

103

DINER CHEESEBURGER According to historians, the cheeseburger was invented in 1920, a remarkable 20 years after the hamburger. Cook Lionel Sternberger (no pun intended) one day decided to place a slab of American cheese on a hamburger, inventing an instant classic. (Makes 4) INGREDIENTS 1 lb. ground beef

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1 cup onion, minced 2 garlic cloves, crushed Sea salt and ground black pepper Olive oil, for frying 8 slices fatty bacon 4 eggs 4 brioche buns, sliced in half 4 slices American or cheddar cheese 1 dill pickle, thinly sliced Ranch dressing, to serve (optional) Dill pickle relish, to serve (optional)

T H E B O C A R AT O N O B S E R V E R

DIJONNAISE INGREDIENTS 2 large white onions ¼ stick butter 1²⁄³ cups light cream 3 tbsp. Dijon mustard A pinch each of sea salt, ground black pepper, garlic powder, freshly grated nutmeg, chopped fresh flat-leaf parsley and chopped fresh tarragon INSTRUCTIONS

First, make the Dijonnaise by finely chopping the white onions and frying in the butter in a medium skillet. Add

the cream, and mix in the mustard. Add the various seasonings, and simmer until the sauce takes on a mustardy color and is relatively thick. Mix together the beef, minced onion and garlic. Shape into patties, and sprinkle with salt and pepper. Heat a cast-iron skillet over medium heat, and add 1 tbsp. oil. Add the patties, and cook for about 4 minutes on each side, or until cooked to your liking. Remove from the skillet, and keep warm.

Add the bacon to the skillet, and cook until crisp. Remove the bacon from the skillet, and keep warm. Add some more oil to the skillet, if needed, and fry the eggs until cooked to your liking. Spread a layer of Dijonnaise on each brioche bun, and place a cooked patty on top, then a slice of cheese, a fried egg, 2 slices of bacon and some dill pickle slices. Serve with ranch dressing and dill pickle relish, if desired.

New York Style Five-Star Restaurant In Boca Raton Serving French Cuisine With A Mediterranean Twist

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9101 Lakeridge Boulevard, Boca Raton Yamato Road between Lyons Road and 441 WWW.LAFERME.KITCHEN 561.654.6600

Available For Luncheons, Special Occasions, Corporate and Private Events

BUTTERMILK FRIED CHICKEN Marinating drumsticks in buttermilk before frying them makes for tender, flavorful chicken. This is a thoroughly tasty dish and very much a family favorite. Serve with crunchy slaw on the side. (Serves 4) INGREDIENTS 2 garlic cloves, crushed 1 thumb-size piece of fresh ginger, crushed ½ tsp. chili powder 1 tsp. fresh thyme leaves, chopped 1¼ cups buttermilk Sea salt and ground black pepper 8 chicken drumsticks 1½ cups all-purpose flour 1 tsp. ground ginger Sunflower oil, for deep-frying Slaw, to serve INSTRUCTIONS

In a large mixing bowl, mix together the garlic, ginger, chili powder, thyme and buttermilk to make the marinade. Season well with salt and ground black pepper. Add the chicken drumsticks to the marinade bowl, and coat them well. Cover, and marinate in the refrigerator for 8 hours or overnight. In a separate bowl, mix together the flour and ground ginger, and season with salt and pepper. Transfer this flour mixture to a large plate. Shake any excess marinade from the chicken drumsticks, and coat them thoroughly in the seasoned flour. Pour the oil into a large, deep cast-iron skillet to around 3⁄4 inch in depth, and let the pan become very hot. Test that the pan is the right heat by dropping in a small piece of bread; if it turns brown very quickly, the oil is hot enough. Add the chicken drumsticks (cooking them in batches if the pan isn’t large enough for them all), and fry until they are a rich golden brown on all sides and cooked through, around 15-20 minutes. Remove the chicken drumsticks from the skillet, let them rest on paper towels or another absorbent surface to soak up the oil, then serve immediately with some slaw. 106

T H E B O C A R AT O N O B S E R V E R

Our New Seafood Menu Is Off The Hook.

OPEN FOR DINNER DAILY | HAPPY HOUR 4:00 – 7:00 P.M. LIVE ENTERTAINMENT TUESDAY – SUNDAY

Discover Delray’s premier seafood restaurant, where bold ﬂavors and fresh ingredients are only part of the lure. Our live entertainment and colossal aquariums will delight your senses, and our ocean-themed cocktails and newly expanded seafood menu will catch you by surprise!

For reservations, visit TheAtlanticGrille.com or call 561-404-5664. Gift cards are available at TheAtlanticGrille.com/GiftCards Located at The Seagate Hotel | 1000 East Atlantic Avenue, Delray Beach

APPLE BROWN BETTY WITH DRIED CRANBERRIES This is a traditional American recipe with humble origins. It's always made with apples but not necessarily cranberries. It’s an economic way to use stale bread, but it tastes even better with fresh white bread or brioche. (Serves 4-6)

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INGREDIENTS 2 lbs. tart apples, such as Granny Smith, peeled, cored and diced 1 tsp. ground cinnamon 1 tbsp. orange zest, finely grated ¹⁄³ cup apple or orange juice ²⁄³ cup dried cranberries 7 cups fresh white-bread crumbs ¾ stick unsalted butter, melted

T H E B O C A R AT O N O B S E R V E R

²⁄³ cup pecans, chopped ¹⁄³ cup soft light-brown sugar ¼ stick unsalted butter, chilled and cut into pieces Whipped cream, to serve INSTRUCTIONS

Preheat oven to 375°F. In a bowl, combine the apples, cinnamon, orange zest, apple or orange juice and cranberries. Toss gently with your hands to mix. Set aside.

In a separate bowl, combine the bread crumbs and melted butter, and mix well. Spread about 1/3 of the buttered bread crumbs in the bottom of a 10-inch cast-iron skillet, well-buttered. Add the pecans and sugar to the remaining bread crumbs, and mix to combine. Put half of the apple mixture on top of the

bread crumbs in the skillet. Top with half of the bread crumb and pecan mixture. Top this with the remaining apple mixture, and finish with the remainder of the bread crumb and pecan mixture. Dot with the chilled butter, and bake in the preheated oven until golden, about 30-40 minutes. Serve warm with whipped cream. O

The Office is a modern American gastropub that serves delicious, gourmet comfort food, in a setting reminiscent of a luxurious home office. Menu favorites include an array of juicy burgers, inventive salads, swell sandwiches, wonderful appetizers, mouthwatering seafood, chicken and beef entrees. • Lunch & Dinner Served Daily • Early & Late Happy Hour at Indoor & Outdoor Bars • Dine Indoors or on the Patio 290 E. Atlantic Ave. • Delray Beach • 561-278-9570 4520 PGA Blvd. • Palm Beach Gardens • 561-630-9899 vicandangelos.com

Vic & Angelo’s serves up delectable, rustic Italian cuisine, including soul-satisfying house-made pastas, crispy, thin-crust pizzas, refreshing salads, fresh ﬁsh and seafood, and enticing veal and chicken dishes, in a warm and welcoming setting. • Lunch & Dinner Served Daily • Early & Late Happy Hour at Indoor & Outdoor Bars • Brunch Served Saturday & Sunday • Indoor and Outdoor Dining 201 E. Atlantic Ave. • Delray Beach • 561-276-3600 theofficedelray.com

taste review

GREAT HEIGHTS: (Clockwise from above) Terrace Lounge; Snapper entrée; wine wall; dining room; Grouper Ceviche

MARVELOUSLY MIAMI Area 31 In The EPIC Hotel Is Worth The Drive BY LESLIE KRAFT BURKE here needs to be a compelling reason for most Boca foodies to drive to Downtown Miami. I’ve found one: Area 31, an exceptional restaurant on the 16th floor of the EPIC Hotel. This unparalleled dining destination high above the Miami River is named for Fishing Area 31, an international zone, including Florida, that is designated by the Food and Agriculture Organization of the United Nations as a sustainable fishery, a vision that Area 31 embraces and advances. Of course, the seafood is spectacular at Area 31 – but much more awaits diners. If you sit outside on Area 31’s Terrace Lounge, you’ll very much appreciate the people-watching opportunities. The location is one of Miami’s favorite elevated hangouts. You’ll also find the restaurant’s herb

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garden there, which provides homegrown ingredients for the lively bar’s cocktails as well. Then, put your palate in the morethan-capable hands of Chef Wolfgang Birk, who originally made his mark on the Miami culinary scene with the opening of the Five Diamond restaurant at Casa Casuarina in the former Versace Mansion in 2005, the same year he served in the coveted position of opening host chef at the South Beach Wine & Food Festival. Those who crave an amazing raw bar experience should order the

where Area 31 is located in the EPIC Hotel, 270 Biscayne Blvd. Way, Miami. For more information, call 305-424-5234 or visit area31restaurant.com.

T H E B O C A R AT O N O B S E R V E R

Chilled Seafood Platter, an assortment of Area 31’s incredibly fresh offerings, including East and West Coast Oysters, Shrimp Cocktail, Cold Poached Lobster and Chilled King Crab Legs, all served with yellow tomato cocktail sauce and hearts of palm mignonette. Crudo isn’t to be missed, either, especially the Hamachi, with bergamot ponzu and mustard seed, and the Organic Beef Tartare – a very surprising version served with smoked celery root, pickled scallion and egg yolk. Although I’m usually not a huge fan of scallops, I was thrilled with the Seared Diver Scallop appetizer: beyond fresh scallops deliciously complemented by sweet corn, confit ginger and chorizo crumble. Spectacular, too, is the Grilled Octopus, with Taggiasca olives, smoked fingerling potatoes and squid ink vinaigrette, and the

Oxtail Pappardelle, with ricotta salata, pickled cipollini and wild rocket. Try the Local Berkshire Pork entrée if you want a departure from seafood for the main course – it’s perfect with popcorn polenta and blackberry jus. Dessert at Area 31 is served my favorite way. Choose from one of nine small versions of delicious delicacies including French Macarons; Key Lime Meringue Pie; the überdelectable Crunch, made with milk chocolate mousse and hazelnut praline cream; Quatro Leches; Duo of Chocolate Mousse; and the ultimate Coconut-Mango Panna Cotta – a must-try, coconut-flavored cooked cream served chilled with a layer of passion fruit and mango gelée. Without a doubt, Area 31 elevates dining in Downtown Miami to new heights. O

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taste listings BAZILLE Nordstrom, Town

BUTCHER BLOCK GRILL Fountains

Palmetto Park Road ❘ Boca Raton ❘ ❘ Dinner nightly.

Center at Boca Raton ❘ 5820 Glades Road ❘ Boca Raton ❘ 561.620.3286 ❘ Breakfast, lunch and dinner daily.

Center ❘ 7000 W. Camino Real ❘ Boca Raton ❘ 561.409.3035 ❘ Lunch Saturday and Sunday. Dinner nightly.

ABE & LOUIE’S Glades Plaza

BISTRO 241 241 N.E. Second

❘ 2200 W. Glades Road ❘ Boca Raton ❘ 561.447.0024 ❘ Lunch Monday-Friday. Dinner nightly. Brunch Sunday.

Ave. ❘ Delray Beach ❘ 561.330.4080 ❘ Lunch and brunch Saturday and Sunday. Dinner nightly.

Center at Boca Raton ❘ 6000 Glades Road ❘ Boca Raton ❘ 561.368.1077 ❘ Lunch and dinner daily.

GRAND LUX CAFE Town Center at Boca Raton ❘ 6000 Glades Road ❘ Boca Raton ❘ 561.392.2141 ❘ Breakfast Saturday and Sunday. Lunch and dinner daily.

BOGART’S BAR & GRILLE

CHOPS LOBSTER BAR Royal

THE GRILLE ON CONGRESS

THE ALCHEMIST 100 Clematis St.

❘ West Palm Beach ❘ 561.355.0691 ❘ Lunch and dinner daily. Brunch Sunday.

Cinemark Palace 20 ❘ 3200 Airport Road ❘ Boca Raton ❘ 561.544.3044 ❘ Lunch and dinner daily.

Palm Place ❘ 101 Plaza Real S. ❘ Boca Raton ❘ 561.395.2675 ❘ Dinner nightly.

5101 Congress Ave. ❘ Boca Raton ❘ 561.912.9800 ❘ Lunch MondayFriday. Dinner Monday-Saturday.

ANGLE Eau Palm Beach Resort

BONEFISH GRILL Shoppes

CUT 432 432 E. Atlantic

HENRY’S The Shoppes at Addison

& Spa ❘ 100 S. Ocean Blvd. ❘ Manalapan ❘ 561.540.4850 ❘ Dinner Thursday-Saturday.

at Boca Grove ❘ 21065 Powerline Road ❘ Boca Raton ❘ 561.483.4949 ❘ Lunch Saturday and Sunday. Dinner nightly.

Ave. ❘ Delray Beach ❘ 561.272.9898 ❘ Dinner nightly.

Place ❘ 16850 Jog Road ❘ Delray Beach ❘ 561.638.1949 ❘ Lunch Monday-Saturday. Dinner nightly.

AMERICAN/STEAKHOUSES 13 AMERICAN TABLE 451 E. 561.409.2061

ARMADILLO CAFÉ 8221

Glades Road ❘ #6 ❘ Boca Raton ❘ ❘ Dinner MondaySaturday. 561.405.6152

ATLANTIC GRILLE Seagate Hotel & Spa ❘ 1000 E. Atlantic Ave. ❘ Delray Beach ❘ 561.665.4900 ❘ Dinner nightly. Brunch Saturday and Sunday. (Lunch MondayFriday November-May.)

BREWZZI Glades Plaza ❘ 2222 Glades Road ❘ Boca Raton ❘ 561.392.2739 ❘ Breakfast, lunch and dinner daily. BURT & MAX’S Delray Market-

THE CAPITAL GRILLE Town

DADA 52 N. Swinton Ave. ❘ Delray Beach ❘ 561.330.3232 ❘ Dinner nightly. FIFTH AVENUE GRILL 821

S. Federal Highway ❘ Delray Beach ❘ 561.265.0122 ❘ Lunch and dinner daily. Brunch Saturday and Sunday.

place ❘ 9089 W. Atlantic Ave. ❘ Delray Beach ❘ 561.638.6380 ❘ Lunch Monday-Friday. Dinner nightly. Brunch Saturday and Sunday.

GARY RACK’S FAT ROOSTER

204 E. Atlantic Ave. ❘ Delray Beach ❘ 561.266.3642 ❘ Breakfast Monday-

Friday. Lunch Monday-Friday. Dinner nightly. Brunch Saturday and Sunday.

HOUSTON’S 1900 N.W. Executive Center Circle ❘ Boca Raton ❘ 561.998.0550 ❘ Lunch and dinner daily. HUDSON AT WATERWAY EAST

900 E. Atlantic Ave. ❘ Delray Beach ❘ 561.303.1343 ❘ Lunch and dinner daily.

J. ALEXANDER’S University Commons ❘ 1400 Glades Road ❘ Boca Raton ❘ 561.347.9875 ❘ Lunch and dinner daily.

B I T E S/ JUICY ADDITION Woolbright Farmers Market Now Offers Healthy Drinks

ust east of I-95 on Woolbright Road in Boynton Beach is a hidden gem that locals would much rather keep secret: Woolbright Farmers Market. Open since 2001, the stand is known for local and organic fruit, potted trees and plants, a variety of gorgeous (and well-priced) fresh-cut flowers, gourmet goods (including Upper Crust pies) and service with a smile. They also sell pumpkins around Halloween, Christmas trees come December and other seasonal specials. But patrons have a new – and delicious – reason to stop by, thanks to The Garden Bar. Owner Jesse Goldfinger opened the addition, housed in a cute little trailer, about a year ago to serve up smoothies, juices and milkshakes made from the market’s fresh produce. Health-centric customers will

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enjoy The Kitchen Sink, made with carrot, tomato, celery, greens, broccoli, garlic, lemon and cilantro, while those with a sweet tooth might gravitate toward the Nutty Monkey, with frozen yogurt, Belgian dark chocolate, peanut butter, banana and milk. Drinks are made fresh to order and take a few minutes to prepare – just enough time to wander around the nursery or discover some tasty treats to take home with you. (The Garden Bar is open 9 a.m. to 5 p.m. Monday through Saturday and 9 a.m. to 4 p.m. Sunday.)

Woolbright Farmers Market is located at 141 W. Woolbright Road, Boynton Beach. For more information, call 561-732-2454 or visit produceandplants.com.

T H E B O C A R AT O N O B S E R V E R

Jesse Goldfinger at The Garden Bar

THE ART OF REAL ESTATE Specializing in strategic negotiations; creating cutting EDGE marketing strategies and achieving record-breaking high sales for our luxury listings – is what we do.

VISIT US at the EDGE Real Estate Lounge in Boca Town Center Mall next to Tiffany & Co.

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Realtor

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REAL E S TAT E BROKERS

taste listings KE`E GRILL 17940 N. Military

RUTH’S CHRIS STEAK HOUSE

FAH ASIAN BISTRO Boca Valley

Trail ❘ Boca Raton ❘ 561.995.5044 ❘ Dinner nightly.

Mizner Park ❘ 225 N.E. Mizner Blvd. ❘ Boca Raton ❘ 561.392.6746 ❘ Dinner nightly.

Plaza ❘ 7461 N. Federal Highway ❘ Boca Raton ❘ 561.241.0400 ❘ Lunch Monday-Friday. Dinner nightly.

MADISONS NEW YORK GRILL & BAR 2006 N.W. Executive Center

SALT SEVEN 32 S.E. Second

HOUSE OF SIAM 25 N.E.

Circle ❘ Boca Raton ❘ 561.994.0808 ❘ Lunch and dinner daily.

Ave. ❘ Delray Beach ❘ 561.274.7258 ❘ Dinner nightly.

MARIPOSA Neiman Marcus,

SEASONS 52 2300 N.W. Executive Center Drive ❘ Boca Raton ❘ 561.998.9952 ❘ Lunch and dinner daily.

Second Ave. ❘ #116 ❘ Delray Beach ❘ ❘ Lunch MondayFriday. Dinner nightly.

Town Center at Boca Raton ❘ 5860 Glades Road ❘ Boca Raton ❘ 561.544.2320 ❘ Lunch daily. MAX’S GRILLE Mizner Park ❘ 404 Plaza Real ❘ Boca Raton ❘ 561.368.0080 ❘ Lunch and dinner daily. Brunch Saturday and Sunday. MORTON’S, THE STEAKHOUSE

The Shops at Boca Center ❘ 5050 Town Center Circle ❘ Boca Raton ❘ 561.392.7724 ❘ Dinner nightly. NEW YORK PRIME 2350 N.W.

Executive Center Drive ❘ Boca Raton ❘ 561.998.3881 ❘ Dinner nightly.

SIX TABLES 112 N.E. Second St. ❘ Boca Raton ❘ 561.347.6260 ❘ Dinner Tuesday-Saturday by reservation. SUNDY HOUSE 106 S. Swinton Ave. ❘ Delray Beach ❘ 561.272.5678 ❘ Lunch Tuesday-Saturday. Dinner Tuesday-Sunday. Brunch Sunday. TEMPLE ORANGE Eau Palm

Beach Resort & Spa ❘ 100 S. Ocean Blvd. ❘ Manalapan ❘ 561.540.4924 ❘ Breakfast, lunch and dinner daily.

NYY STEAK Seminole Casino ❘

JAPANGO Regency Court ❘

THE SEA SOUTH EAST ASIAN KITCHEN 16950 Jog Road ❘ #1015 ❘

3011 Yamato Road ❘ Boca Raton ❘ 561.999.1263 ❘ Lunch Monday-Friday. Dinner nightly. Riverstone Shoppes of Parkland ❘ 7367 N. State Road 7 ❘ Parkland ❘ 954.345.4268 ❘ Lunch Monday-Friday. Dinner nightly. Delray Marketplace ❘ 14811 Lyons Road ❘ #106 ❘ Delray Beach ❘ 561.638.9996 ❘ Lunch Tuesday-Friday. Dinner nightly. KAO TONG 217 E. Palmetto

Park Road ❘ Boca Raton ❘ ❘ Lunch and dinner Tuesday-Sunday.

Grilled Ahi at Temple Orange

Ave. ❘ Delray Beach ❘ 561.276.3600 ❘ Lunch and dinner daily.

420 E. Atlantic Ave. ❘ Delray Beach ❘ 561.278.5050 ❘ Lunch Monday-Friday. Dinner nightly. Royal Palm Place ❘ 101 Plaza Real S. ❘ Boca Raton ❘ 561.544.8181 ❘ Lunch Monday-Friday. Dinner nightly.

Ave. ❘ Delray Beach ❘ 561.265.5093 ❘ Dinner nightly. Brunch Saturday and Sunday.

Palm Place ❘ 141 Via Naranjas ❘ Boca Raton ❘ 561.990.7969 ❘ Dinner Tuesday-Sunday.

THE PAVILION GRILLE 301

Yamato Road ❘ Boca Raton ❘ 561.912.0000 ❘ Lunch TuesdayFriday. Dinner Tuesday-Sunday.

TWO GEORGES AT THE COVE MARINA 1754 S.E. Third Court ❘

MAI HIBACHI 4801 Linton Blvd. ❘

Deerfield Beach ❘ 954.421.9272 ❘ Lunch and dinner daily.

Delray Beach ❘ 561.499.2766 ❘ Lunch Monday-Saturday. Dinner nightly.

PIÑON GRILL The Terrace at

ASIAN/SUSHI

NINJA SPINNING SUSHI BAR

BUDDHA SKY BAR 217 E.

41 E. Palmetto Park Road ❘ Boca Raton ❘ 561.361.8688 ❘ Lunch Monday-Saturday. ❘ Dinner nightly.

RACKS DOWNTOWN EATERY & TAVERN Mizner Park ❘ 402 Plaza

Real ❘ Boca Raton ❘ 561.395.1662 ❘ Lunch and dinner daily. Brunch Saturday and Sunday. REBEL HOUSE 297 E. Palmetto

Park Road ❘ Boca Raton ❘ ❘ Dinner nightly.

561.353.5888

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MAGIC RICE 1668 N. Federal Highway ❘ Boca Raton ❘ 561.395.7534 ❘ Lunch and dinner daily.

561.450.7557

BLUEFIN SUSHI THAI GRILL

861 Yamato Road ❘ Boca Raton ❘ 561.981.8986 ❘ Lunch MondayFriday. Dinner nightly. CAY DA VIETNAMESE 7400 N. Federal Highway ❘ Boca Raton ❘ 561.998.0278 ❘ Lunch TuesdayFriday. Dinner Tuesday-Sunday.

T H E B O C A R AT O N O B S E R V E R

STIR CRAZY FRESH ASIAN GRILL

Town Center at Boca Raton ❘ 6000 Glades Road ❘ Boca Raton ❘ 561.338.7500 ❘ Lunch and dinner daily. SUSHIGO 477 N. Federal

SUSHI RAY The Shops at Boca Center ❘ 5250 Town Center Circle ❘ Boca Raton ❘ 561.394.9506 ❘ Lunch Monday-Friday. Dinner nightly.

TWENTY TWENTY GRILLE Royal

Atlantic Ave. ❘ Delray Beach ❘ ❘ Dinner nightly.

Road ❘ Boca Raton ❘ 561.488.4040 ❘ Lunch and dinner daily.

KAPOW! NOODLE BAR Mizner

PARK TAVERN 32 S.E. Second

Town Center ❘ 6000 Glades Road ❘ Boca Raton ❘ 561.391.7770 ❘ Lunch and dinner daily. Brunch Saturday and Sunday.

SHINJU BUFFET 7875 Glades

Highway ❘ Boca Raton ❘ 561.347.7888 ❘ Lunch and dinner daily.

LEMONGRASS ASIAN BISTRO

THE OFFICE 201 E. Atlantic

Delray Beach ❘ 561.270.3569 ❘ Lunch Monday-Saturday. Dinner nightly.

561.392.2999

Road ❘ Boca Raton ❘ 561.392.4568 ❘ Dinner nightly.

Ocean Blvd. ❘ Deerfield Beach ❘ 954.428.2539 ❘ Lunch and dinner daily. Brunch Sunday.

SANTO’S MODERN BUFFET & SUSHI 3400 N. Federal Highway ❘

Boca Raton ❘ 561.923.9378 ❘ Lunch and dinner daily.

LA TRE 249 E. Palmetto Park

OCEANS 234 234 N.

561.218.8788 ❘ Lunch and dinner daily.

561.330.9191

Park ❘ 431 Plaza Real ❘ Boca Raton ❘ 561.347.7322 ❘ Lunch and dinner daily.

5550 N.W. 40th St. ❘ Coconut Creek ❘ 954.977.6700 ❘ Dinner nightly.

SAITO’S JAPANESE STEAKHOUSE

8841 Glades Road ❘ Boca Raton ❘

P.F. CHANG’S CHINA BISTRO

University Commons ❘ 1400 Glades Road ❘ Boca Raton ❘ 561.393.3722 ❘ Lunch and dinner daily.

SUSHI THAI 100 N.E. Second St. ❘ Boca Raton ❘ 561.750.4448 ❘ Lunch Monday-Friday. Dinner nightly. TEMPURA HOUSE The Reserve ❘ 9858 Clint Moore Road ❘ Boca Raton ❘ 561.883.6088 ❘ Lunch and dinner daily. UNCLE TAI’S The Shops at Boca

Center ❘ 5250 Town Center Circle ❘ Boca Raton ❘ 561.368.8806 ❘ Lunch Monday-Saturday. Dinner nightly. YAKITORI SAKE HOUSE Royal

Palm Place ❘ 271 S.E. Mizner Blvd. ❘ #41 ❘ Boca Raton ❘ 561.544.0087 ❘ Lunch and dinner daily. YAMA JAPANESE RESTAURANT

200 N.E. Second Ave. ❘ Delray Beach ❘ 561.266.9929 ❘ Lunch MondayThursday. Dinner daily. YOKOHAMA 9168 Glades Road ❘ Boca Raton ❘ 561.451.1707 60 N. Federal Highway ❘ Boca Raton ❘ 561.392.9328 ❘ Lunch and dinner daily.

BARBECUE RISE MODERN ASIAN CUISINE AND SUSHI 6060 S.W. 18th

St. ❘ #108 ❘ Boca Raton ❘ 561.392.8808 ❘ Lunch MondayFriday. Dinner nightly.

LUCILLE’S BAD TO THE BONE BBQ Regency Court ❘ 3011 Yamato

Road ❘ Boca Raton ❘ 561.997.9557 ❘ Lunch and dinner daily.

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taste listings MISSISSIPPI SWEETS BBQ CO.

2399 N. Federal Highway ❘ Boca Raton ❘ 561.394.6779 ❘ Lunch Monday-Saturday. Dinner nightly.

BURGERS BURGERFI 6 S. Ocean Blvd. ❘

PA BBQ GRILL 1198 N. Dixie Highway ❘ Boca Raton ❘ 561.416.7427 ❘ Lunch and dinner daily.

Delray Beach ❘ 561.278.9590 ❘ Lunch and dinner daily. 2009 N.E. Second St. ❘ Deerfield Beach ❘ 954.531.6168 ❘ Lunch and dinner daily.

SWEET DEWEY’S BBQ 9181

HABIT BURGER Delray Place ❘

Glades Road ❘ Boca Raton ❘ ❘ Lunch TuesdaySaturday. Dinner nightly.

1831 S. Federal Highway ❘ Delray Beach ❘ 561.265.0934 ❘ Lunch and dinner daily.

561.488.9688

M.E.A.T. EATERY & TAPROOM

FARMER’S TABLE 1901 N.

Cendyn Spaces ❘ 980 N. Federal Highway ❘ Suite 115 ❘ Boca Raton ❘ 561.419.2600 ❘ Breakfast Monday-Friday. Lunch and dinner daily.

Military Trail ❘ Boca Raton ❘ ❘ Breakfast, lunch and dinner daily. Brunch Saturday and Sunday.

SHULA BURGER Delray

Marketplace ❘ 14917 Lyons Road ❘ Delray Beach ❘ 561.404.1347 ❘ Lunch and dinner daily. ZINBURGER WINE & BURGER BAR Town Center at Boca

Raton ❘ 6000 Glades Road ❘ Boca Raton ❘ 561.393.3252 ❘ Lunch and dinner daily.

B I T E S/

561.417.5836

GARY RACK’S FARMHOUSE KITCHEN Royal Palm Place ❘ 399

S.E. Mizner Blvd. ❘ Boca Raton ❘ MondayFriday. Dinner nightly. Brunch Saturday and Sunday.

561.826.2625 ❘ Lunch

MAX’S HARVEST 169 N.E.

Second Ave. ❘ Delray Beach ❘ ❘ Lunch Friday. Dinner nightly. Brunch Saturday and Sunday. 561.381.9970

CONTINENTAL FONDUE THE BOCA BEACH HOUSE

887 E. Palmetto Park Road ❘ Boca Raton ❘ 561.826.8850 ❘ Breakfast and lunch daily. BOHEME BISTRO 1118 E. Atlantic Ave. ❘ Delray Beach ❘ 561.278.4899 ❘ Breakfast, lunch and dinner daily.

LITTLE CHALET 499 S. Federal

Highway ❘ Boca Raton ❘ 561.319.9000 ❘ Lunch and dinner daily. THE MELTING POT 5455 N.

Federal Highway ❘ Boca Raton ❘ ❘ Dinner nightly.

561.997.7472

FRENCH DORSIA RESTAURANT 5837

N. Federal Highway ❘ Boca Raton ❘ 561.961.4156 ❘ Dinner daily. JOSEF’S TABLE Polo Shops ❘

5030 Champion Blvd. ❘ Boca Raton ❘ 561.353.2700 ❘ Lunch MondayFriday. Dinner nightly. LA CIGALE 253 S.E. Fifth Ave. ❘ Delray Beach ❘ 561.265.0600 ❘ Dinner nightly.

TORO! TORO! The Feisty Bull Charges Into Coral Springs

ess than a year after opening DaVinci’s of Boca at Town Center at Boca Raton, restaurateur Luigi Carvelli and his family are back at it again, recently launching The Feisty Bull in Coral Springs. The family-friendly venue, located in Coral Square Mall, has indoor and outdoor seating for 250 guests, in addition to three bars. That’s plenty of room for the whole brood to enjoy tapas with a Mexican-Spanish fusion

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twist for lunch, dinner and brunch. Highlights include Table-Side Guacamole, Tostones Rellenos, the BuildYour-Own-Taco Platter and more. Kids will love the interactive children’s menu, goofy bullhorn hats and other “fun surprises,” according to a press release from the restaurant. Don’t forget The Feisty Bull’s selection of handcrafted cocktails, flights and imported tequilas. Throw in themed nights, 2 for 1 Happy Hour and authentic live entertainment – and you might just get a little feisty yourself.

The Feisty Bull is located at 9225 W. Atlantic Blvd., Coral Springs. For more information, call 954-2321792 or visit thefeistybull.com.

T H E B O C A R AT O N O B S E R V E R

LE RIVAGE 450 N.E. 20th St. ❘ Boca Raton ❘ 561.620.0033 ❘ Dinner nightly.

BISTRO PROVENCE 2399 N.

Federal Highway ❘ #4 ❘ Boca Raton ❘ 561.368.2340 ❘ Dinner nightly.

CARPE DIEM 110 E. Atlantic

Ave. ❘ #120 ❘ Delray Beach ❘ ❘ Lunch and dinner daily. Brunch Sunday. 561.455.2140

CASIMIR BISTRO Royal

Palm Place ❘ 416 Via De Palmas ❘ #81 ❘ Boca Raton ❘ 561.955.6001 ❘ Lunch and dinner MondaySaturday. CHEZ MARIE FRENCH BISTRO

OLIO BISTRO 42 S.E. Second

Polo Shops ❘ 5030 Champion

Ave. ❘ Delray Beach ❘ 561.278.6633 ❘ Dinner Tuesday-Saturday.

Blvd. ❘ Boca Raton ❘ 561.997.0027 ❘ Lunch and dinner Tuesday-Sunday.

ST. TROPEZ 7860 Glades

KATHY’S GAZEBO CAFÉ

Road ❘ Suite 130 ❘ Boca Raton ❘ 561.368.4119 ❘ Lunch MondayFriday. Dinner nightly.

Spanish River Center ❘ 4199 N. Federal Highway ❘ Boca Raton ❘ 561.395.6033 ❘ Lunch Monday-Friday. Dinner Monday-Saturday.

TEA-LICIOUS TEAROOM & GIFTS 4997-B W. Atlantic Ave. ❘

Delray Beach ❘ 561.638.5155 ❘ Breakfast and lunch Monday-Saturday.

LA FERME 9101 Lakeridge

Blvd. ❘ Boca Raton ❘ 561.654.6600 ❘ Dinner nightly. Brunch Sunday.

FARM-TO-TABLE/ORGANIC APROPO KAFE 147 S.E. First

Ave. ❘ Boca Raton ❘ 561.393.1223 ❘ Lunch and dinner Monday-Saturday.

LA NOUVELLE MAISON 5 Palms

Building ❘ 455 E. Palmetto Park Road ❘ Boca Raton ❘ 561.338.3003 ❘ Dinner nightly.

Boca Raton Regional Hospital Foundation

presents

MARTIN SHORT Emmy and Tony Award-winning actor and comedian You’ve laughed at him on Saturday Night Live, Father of the Bride, and so many other movies and prime-time appearances. But this beloved funnyman has endured the loss of two women he has loved to cancer: his wife of 30 years to ovarian cancer and his mother to breast cancer. Today Martin is a hilarious and heartbreaking advocate for cancer awareness and detection.

Join us as we welcome Martin Short to the THE 12TH ANNUAL

GO PINK LUNCHEON Proceeds beneﬁt breast cancer programs at the Christine E. Lynn Women’s Health & Wellness Institute

Wednesday, October 21, 2015 11:00 a.m. to 1:30 p.m. Boca Raton Resort & Club Tickets $175 Sponsorships available 561-955-4142 https://donate.brrh.com

Martin Short

taste listings GERMAN BIERGARTEN Royal Palm Place ❘ 309 Via De Palmas ❘ #90 ❘ 561.395.7462 ❘ Lunch and dinner daily.

GREEK ESTIA TAVERNA & BAR Royal

Palm Place ❘ 507 S.E. Mizner Blvd. ❘ Boca Raton ❘ 561.417.5800 ❘ Lunch and dinner daily. IT’S ALL GREEK 9704 Clint Moore

CALIFORNIA PIZZA KITCHEN

Town Center at Boca Raton ❘ 6000 Glades Road ❘ Boca Raton ❘ 561.368.2805 ❘ Lunch and dinner daily. CARRABBA’S ITALIAN GRILL

Wharfside Plaza ❘ 6909 S.W. 18th St. ❘ Boca Raton ❘ 561.544.8838 ❘ Lunch and dinner daily. CASA D’ANGELO 171 E. Palmetto Park Road ❘ Boca Raton ❘ 561.996.1234 ❘ Dinner nightly.

Road ❘ Boca Raton ❘ 561.883.6337 ❘ Lunch and dinner daily.

D’ANGELO PIZZA, WINE BAR AND TAPAS Addison

RAFINA GREEK TAVERNA 6877

Place ❘ 16950 Jog Road ❘ Delray Beach ❘ 561.381.0037 ❘ Lunch Monday-Friday. Dinner nightly.

S.W. 18th St. ❘ Boca Raton ❘ 561.409.3673 ❘ Lunch and dinner daily.

JOSEPHINE’S ITALIAN RESTAURANT 5751 N.

Raton ❘ 561.368.5520 ❘ Dinner Tuesday-Sunday.

Federal Highway ❘ Boca Raton ❘ 561.988.0668 ❘ Dinner TuesdaySunday.

PICCOLINO RESTAURANT

LA STELLA'S RESTAURANT

159 E. Palmetto Park Road ❘ Boca Raton ❘ 561.544.2081 ❘ Dinner Monday-Saturday. LA VILLETTA RESTAURANT & LOUNGE 4351 N. Federal

Highway ❘ Boca Raton ❘ 561.362.8403 ❘ Dinner nightly. MAGGIANO’S 21090 St. Andrews Blvd. ❘ Boca Raton ❘ 561.361.8244 ❘ Lunch and dinner daily.

TAVERNA KYMA 6298 N. Federal Highway ❘ Boca Raton ❘ 561.994.2828 ❘ Lunch Monday-Friday. Dinner nightly.

78 S. Federal Highway ❘ Boca Raton ❘ 561.395.8858 ❘ Dinner MondaySaturday. POSITANO 4400 N. Federal Highway ❘ Boca Raton ❘ 561.544.2920 ❘ Dinner nightly. RENZO’S OF BOCA 5999 N.

Federal Highway ❘ Boca Raton ❘ ❘ Lunch MondayFriday. Dinner nightly. 561.994.3495

RISTORANTE SAPORI Royal

Palm Place ❘ 301 Via de Palmas ❘ Boca Raton ❘ 561.367.9779 ❘ Lunch Monday-Friday. Dinner nightly. SICILIAN OVEN Town Center at

Boca Raton ❘ 21170 St. Andrews Blvd. ❘ Suite 9 ❘ Boca Raton ❘ 561.750 .9772 ❘ Lunch and dinner daily.

TAVERNA OPA 270 E. Atlantic Ave. ❘ Delray Beach ❘ 561.303.3602 ❘ Dinner nightly.

SOLITA & MASTINO 25 N.E.

INDIAN

561.899-0888

SAPPHIRE INDIAN CUISINE Royal

TANZY iPic Theaters, Mizner Park ❘ 301 Plaza Real ❘ Boca Raton ❘ 561.922.6699 ❘ Lunch and dinner daily. Brunch Saturday and Sunday.

Second Ave. ❘ Delray Beach ❘ ❘ Dinner nightly.

Palm Place ❘ 500 Via de Palmas ❘ Suite 79 ❘ Boca Raton ❘ 561.362.2299 ❘ Lunch and dinner daily.

ITALIAN ANTHONY’S COAL FIRED PIZZA Shops at Boca Grove ❘

21065 Powerline Road ❘ Boca Raton ❘ 561.218.6600 ❘ Lunch and dinner daily. 115 N.E. Sixth Ave. ❘ Delray Beach ❘ 561.278.7911 ❘ Lunch and dinner daily. ARTURO’S 6750 N. Federal

Highway ❘ Boca Raton ❘ 561.997.7373 ❘ Lunch MondayFriday. Dinner nightly. BRIO TUSCAN GRILLE The Shops at Boca Center ❘ 5050 Town Center Circle ❘ #239 ❘ Boca Raton ❘ 561.392.3777 ❘ Lunch and dinner daily.

Maggiano’s

DAVINCI’S OF BOCA Town Center at Boca Raton ❘ 6000 Glades Road ❘ Boca Raton ❘ 561.362.8466 ❘ Lunch and dinner daily. DAVITO’S 19635 State Road 7 ❘

Boca Raton ❘ 561.482.2323 ❘ Lunch and dinner daily. DOMINICS 8177 W. Glades Road

❘ Boca Raton ❘ 561.487.3186 ❘ Lunch and dinner daily. Westwinds of Boca ❘ 9834 W. Glades Road ❘ Boca Raton ❘ 561.487.6325 ❘ Lunch and dinner daily. FRANK & DINO’S 718 S. Federal

Highway ❘ Deerfield Beach ❘ ❘ Dinner nightly.

CAFE MED BY BICE 2096

954.427.4909

N.E. Second Ave. ❘ Deerfield Beach ❘ 954.596.5840 ❘ Breakfast and dinner daily.

IL BACIO 29 S.E. Second

CAFFE LUNA ROSA 34 S. Ocean Blvd. ❘ Delray Beach ❘ 561.274.9404 ❘ Breakfast, lunch and dinner daily.

118

Ave. ❘ Delray Beach ❘ 561.865.7785 ❘ Dinner nightly. IL GIRASOLE RESTAURANT 1911

S. Federal Highway ❘ Delray Beach ❘ 561.272.3566 ❘ Dinner nightly.

T H E B O C A R AT O N O B S E R V E R

MARIO’S OSTERIA 1400 Glades Road ❘ Boca Raton ❘ 561.239.7000 ❘ Lunch and dinner daily. MATTEO’S RESTAURANT 233 S. Federal Highway ❘ Boca Raton ❘ 561.392.0773 ❘ Dinner nightly.

TERRA FIAMMA Delray Marketplace ❘ 9169 W. Atlantic Ave. ❘ Delray Beach ❘ 561.495.5570 ❘ Lunch and dinner daily. TRAMONTI 119 E. Atlantic Ave. ❘ Delray Beach ❘ 561.272.1944 ❘ Lunch Monday-Saturday. Dinner nightly. TRATTORIA ROMANA 499 E.

Palmetto Park Road ❘ Boca Raton ❘ ❘ Dinner nightly.

561.393.6715

MEATBALL ROOM Regency Court ❘

3011 Yamato Road ❘ Suite A19 ❘ Boca Raton ❘ 561.409.4111 ❘ Dinner nightly.

TUCCI'S FIRE N COAL PIZZA

50 N.E. First Ave. ❘ Boca Raton ❘ ❘ Lunch TuesdaySaturday. Dinner nightly. 561.620.2930

MERLINO’S 9 S.E. First Ave. ❘ Boca Raton ❘ 561.756.8437 ❘ Dinner nightly. NICK’S NEW HAVEN-STYLE PIZZERIA & BAR Glades Plaza ❘

2240 N.W. 19th St. ❘ Suite 904 ❘ Boca Raton ❘ 561.368.2900 ❘ Lunch and dinner daily. NINO'S Fifth Avenue Shops ❘ 1930 N.E. Fifth Ave. ❘ Boca Raton ❘ 561.362.8990 ❘ Lunch and dinner daily. PELLEGRINO'S RISTORANTE

3360 N. Federal Highway ❘ Boca

VIC & ANGELO’S 290 E.

Atlantic Ave. ❘ Delray Beach ❘ ❘ Lunch and dinner daily. Brunch Saturday and Sunday. 561.278.9570

VILLAGIO ITALIAN EATERY Mizner Park ❘ 344 Plaza Real ❘ Boca Raton ❘ 561.447.2257 ❘ Lunch and dinner daily. VILLA ROSANO The Reserve ❘

9858 Clint Moore Road ❘ Boca Raton ❘ 561.470.0112 ❘ Lunch MondaySaturday. Dinner nightly.

Take Steps For Foster Kids

2015

November7 7am

Check in 6:00 am ŏ Start time 7:00 am Adults $20 ŏ Students $10 Kids 4 & under FREE Food ŏ Fun ŏ Entertainment &RXUVH &HUWLÀHG 7LPHG ZLWK WKH &KURQRWUDFN 7LPLQJ 6\VWHP EHQH¿WLQJ WKH IRVWHU NLGV DW 626 &KLOGUHQ¶V 9LOODJH

taste listings VINO WINE BAR AND ITALIAN TAPAS 114 N.E. Second St. ❘ Boca Raton ❘ 561.869.0030 ❘ Dinner Tuesday-Saturday.

JAMAICAN ROCKSTEADY JAMAICAN BISTRO 2399 N. Federal Highway ❘ Boca Raton ❘ 561.465.3167 ❘ Lunch and dinner daily. 1179 S. Federal Highway ❘ Boca Raton ❘ 561.910.1562 ❘ Lunch and dinner MondaySaturday.

KOSHER ASIA SUSHI/WOK/GRILL The Fountains ❘

7600 Camino Real ❘ Boca Raton ❘ 561.544.8100 ❘ Lunch Sunday- Friday. Dinner Sunday-Thursday. BOCA GRILL Somerset Shoppes ❘ 8903 Glades Road ❘ Boca Raton ❘ 561.419.8434 ❘ Lunch Sunday-Friday. Dinner Sunday-Thursday. MOZART CAFE The Fountains ❘ 7300 W.

Camino Real ❘ Boca Raton ❘ 561.367.3412 ❘ Breakfast and lunch Monday-Friday. Dinner nightly. PITA ’N GO 22767 State Road 7 ❘ Boca Raton ❘ 561.477.0633 ❘ Lunch

Sunday-Friday. Dinner

Sunday-Thursday.

LATIN CABANA RESTAURANT 105 E. Atlantic Ave. ❘ Delray Beach ❘ 561.274.9090 ❘ Lunch and dinner daily. CARIBBEAN GRILL 1332 N.W. Second Ave. ❘ Boca Raton ❘ 561.362.0161 ❘ Breakfast, lunch and dinner daily. THE CUBAN CAFE Plumtree Centre ❘ 3350 N.W.

Boca Raton Blvd. ❘ Boca Raton ❘ 561.750.8860 ❘ Lunch Monday-Friday. Dinner Monday-Saturday. PADRINO’S Mission Bay Plaza ❘ 20455 State Road 7 ❘ Boca Raton ❘ 561.451.1070 ❘ Lunch and dinner daily.

MEDITERRANEAN/TURKISH ALADDIN’S EATERY 21200 St. Andrews Blvd.

❘ Boca Raton ❘ 561.419.9466 ❘ Lunch and dinner daily. APEIRO KITCHEN & BAR Delray Marketplace

❘ 14917 Lyons Road ❘ Delray Beach ❘ 561.501.4443 ❘ Dinner nightly. Brunch Saturday and Sunday.

MEXICAN BAJA CAFE DOS 1310 S. Federal Highway ❘ Deerfield Beach ❘ 954.596.1304 ❘ Lunch and dinner daily. BAJA CANTINA 201 N.W. First St. ❘ Boca

Raton ❘ 561.419.8118 ❘ Lunch Monday-Saturday. Dinner nightly. CABO FLATS CANTINA AND TEQUILA BAR

Delray Marketplace ❘ 14851 Lyons Road ❘ Delray Beach ❘ 561.499.0378 ❘ Lunch and dinner daily. 120

T H E B O C A R AT O N O B S E R V E R

taste listings CASA TEQUILA 8228 Glades Road â?&#x2DC; Boca

Raton â?&#x2DC; 561.430.5458 â?&#x2DC; Lunch and dinner daily.

Come visit Boca Ratonâ&#x20AC;&#x2122;s most popular healthy cafĂŠ and delicious eatery. Fresh, healthy meals that offer variety, great flavors, freshness and creativity to accommodate the busy South Florida lifestyle.

EL CAMINO TEQUILA BAR 15 N.E. Second Ave. â?&#x2DC; Delray Beach â?&#x2DC; 561.865.5350 â?&#x2DC; Lunch and dinner daily. ROCCOâ&#x20AC;&#x2122;S TACOS AND TEQUILA BAR

The Shops at Boca Center â?&#x2DC; 5250 Town Center Circle â?&#x2DC; Boca Raton â?&#x2DC; 561.416.2131 â?&#x2DC; Lunch and dinner daily. SEĂ&#x2018;OR BURRITO 513 N.E. 20th St. â?&#x2DC;

Boca Raton â?&#x2DC; 561.347.6600 â?&#x2DC; Lunch and dinner daily. UNCLE JULIOâ&#x20AC;&#x2122;S Mizner Park â?&#x2DC; 449 Plaza Real â?&#x2DC; Boca Raton â?&#x2DC; 561.300.3530 â?&#x2DC; Lunch and dinner daily. Brunch Saturday and Sunday.

PUBS/SPORTS BARS BRICK YARD MICRO BREWERY The

Garden Shops â?&#x2DC; 7050 W. Palmetto Park Road â?&#x2DC; Boca Raton â?&#x2DC; 561.544.0001 â?&#x2DC; Lunch Saturday and Sunday. Dinner nightly.

M-F 8:30am-8pm S-Sun 9:30am-7pm DINE IN â&#x20AC;˘ TAKE OUT CATERING

DUBLINER IRISH PUB Mizner Park â?&#x2DC; 435

Plaza Real â?&#x2DC; Boca Raton â?&#x2DC; 561.620.2540 â?&#x2DC; Dinner nightly. Brunch Sunday. DUFFYâ&#x20AC;&#x2122;S SPORTS GRILL 21212 St. Andrews Blvd. â?&#x2DC; Boca Raton â?&#x2DC; 561.869.0552 â?&#x2DC; Lunch and dinner daily. GLUTTONOUS GOAT Royal Palm Place â?&#x2DC;

99 S.E. Mizner Blvd. â?&#x2DC; #114 â?&#x2DC; Boca Raton â?&#x2DC; 561.923.9457 â?&#x2DC; Dinner nightly. HOLLOWAY'S PUB Royal Palm Place â?&#x2DC; 504 Via De Palmas â?&#x2DC; Boca Raton â?&#x2DC; 561.361.8445 â?&#x2DC; Dinner nightly. HOOTERS

Glades Plaza â?&#x2DC; 2240 N.W.

19th St. â?&#x2DC; Boca Raton â?&#x2DC; 561.391.8903 â?&#x2DC; Lunch and dinner daily. HURRICANE GRILL & WINGS Mission Bay â?&#x2DC; 10125 Glades Road â?&#x2DC; 561.218.8848 â?&#x2DC; Lunch and dinner daily.

THE RESERVE SHOPPING CENTER 9704 Clint Moore Rd. A108 â&#x20AC;˘ Boca Raton 561.451.1420 â&#x20AC;˘ www.ďŹ tfoodzcafe.com

We cater to many different lifestyles...Paleo, Raw, Vegan, Vegetarian and Gluten free.

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MILLERâ&#x20AC;&#x2122;S ALE HOUSE Shoppes at Blue Lake â?&#x2DC; 1200 Yamato Road â?&#x2DC; Boca Raton â?&#x2DC; 561.988.9142 â?&#x2DC; Lunch and dinner daily. Boca Lyons Plaza â?&#x2DC; 9244 W. Glades Road â?&#x2DC; Boca Raton â?&#x2DC; 561.487.2989 â?&#x2DC; Lunch and dinner daily. TILTED KILT PUB & EATERY 3320 Airport

Road â?&#x2DC; Boca Raton â?&#x2DC; 561.338.5458 â?&#x2DC; Lunch and dinner daily. THE WISHING WELL IRISH PUB Royal

Palm Place â?&#x2DC; 111 S.E. Mizner Blvd. â?&#x2DC; #9 â?&#x2DC; Boca Raton â?&#x2DC; 561.750.5208 â?&#x2DC; Dinner nightly. Brunch Sunday.

GET THE APP

OCTOBER 2015

121

taste listings YARD HOUSE Mizner Park ❘ 201 Plaza Real ❘ Boca Raton ❘ 561.417.6124 ❘ Lunch and dinner daily.

SANDWICHES/DELI BEN’S KOSHER DELICATESSEN RESTAURANT & CATERERS The Reserve ❘ 9942 Clint Moore

Road ❘ Boca Raton ❘ 561.470.9963 ❘ Breakfast, lunch and dinner daily.

PRESERVING YOUR

Legacy

With over 25 years of experience as a Board Certified* attorney, Mark A. Schaum, Esq., CPA provides the knowledge, reliability and integrity you need to protect your most important asset… your family.

Polo Shops ❘ 5030 Champion Blvd. ❘ Boca Raton ❘ 561.241.5903 ❘ Breakfast, lunch and dinner daily. Glades Plaza ❘ 2240 N.W. 19th St. ❘ #700 ❘ Boca Raton ❘ 561.392.4181 ❘ Breakfast, lunch and dinner daily. Regency Court ❘ 3013 Yamato Road ❘ Boca Raton ❘ 561.997.9911 ❘ Breakfast, lunch and dinner daily. TOOJAY’S GOURMET DELI

SEAFOOD 32 EAST 32 E. Atlantic Ave. ❘ Delray Beach ❘ 561.276.7868

❘ Dinner nightly.

50 OCEAN 40 S. Ocean Blvd. ❘ Delray

Beach ❘ 561.278.3364 ❘ Lunch and dinner daily. Brunch Sunday. BOCA LANDING Waterstone Hotel ❘ 999 E. Camino Real ❘ Boca Raton ❘ 561.368.9500 ❘ Dinner nightly. BOSTON’S ON THE BEACH 40 S. Ocean

Blvd. ❘ Delray Beach ❘ 561.278.3364 ❘ Breakfast Saturday and Sunday. Lunch and dinner daily.

LAW OFFICE OF MARK A. SCHAUM, P.A. Wills & Trusts | Estate and Charitable Planning Estate and Trust Administration | Taxation and Business Formation

markschaumlaw.com 561.750.7575 | information@markschaumlaw.com 1801 N. Military Trail, Suite #203 Boca Raton, Florida 33431 Law Office of Mark A. Schaum, P.A. proudly serves clients throughout Palm Beach County and Broward County. *Board Certified in Wills, Trusts & Estates Law

CITY FISH MARKET 7940 Glades Road ❘ Boca Raton ❘ 561.487.1600 ❘ Lunch MondayFriday. Dinner nightly. CITY OYSTER 213 E. Atlantic Ave. ❘ Delray Beach ❘ 561.272.0220 ❘ Lunch and dinner daily. DECK 84 840 E. Atlantic Ave. ❘ Delray

Beach ❘ 561.665.8484 ❘ Lunch and dinner daily. Brunch Saturday and Sunday. JB'S ON THE BEACH 300 N.E. 21st Ave. ❘

Deerfield Beach ❘ 954.571.5220 ❘ Breakfast Friday-Sunday. Lunch and dinner daily. J & J SEAFOOD BAR & GRILL 634 E. Atlantic Ave. ❘ Delray Beach ❘ 561.272.3390 ❘ Lunch and dinner Tuesday-Saturday. MUSSEL BEACH 501 E. Atlantic Ave. ❘ Delray Beach ❘ 561.921.6464 ❘ Lunch and dinner daily. RACKS FISH HOUSE + OYSTER BAR 5 S.E. Second Ave. ❘ Delray Beach ❘ 561.450.6718 ❘ Lunch and dinner daily. Brunch Saturday and Sunday. TRULUCK’S Mizner Park ❘ 351 Plaza Real ❘ Boca Raton ❘ 561.391.0755 ❘ Dinner nightly. O

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T H E B O C A R AT O N O B S E R V E R

CHARITY

Showcase CHARITY SHOWCASE ADVERTISING SECTION

Exclusively For Nonprofit Organizations That Make Our Community Special Join your fellow nonprofit 501 (c) (3) organizations in this unique marketing program. With a total monthly circulation of 43,000, The Boca Raton Observer is the largest circulation periodical in Palm Beach County. Its 165,000 readers reside in our county’s most affluent communities.

Your advertisement in this section will appear in the November 2015 Giving Issue, the December 2015 Holiday Issue and the January 2016 Health & Fitness Issue. Special discounted pricing is available. Space is limited. Please act now so that your nonprofit organization is not left out of this special advertising section.

Issue

Space Deadline

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November

Oct 5

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SIZE

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For information, please contact Sales at 561-982-8960 or sales@bocaratonobserver.com

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Electronic High Resolution PDF files with embedded fonts are the preferred file format ❙ JPEGS and EPS are also accepted ❙ Images must be a minimum of 300 dpi at final size in CMYK ❙ Native files in InDesign, Photoshop or Illustrator and must include all fonts and linked images

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125

around town

141

calendar

150 flash

THE ESSENTIAL SOCIAL DIGEST

RUN TOGETHER

AVDAâ&#x20AC;&#x2122;s 16th Annual Race For Hope To Raise Money To Fight Domestic Abuse id to Victims of Domestic Abuse (AVDA) will hold its 16th Annual Race for Hope on Oct. 10 at Anchor Park in Delray Beach. The race, which includes a 5K and a 10K, will be held in conjunction with Domestic Violence Awareness Month. More than 1,000 runners, walkers, spectators and volunteers are expected to attend the event. Proceeds from the race will benefit AVDAâ&#x20AC;&#x2122;s 24-hour hotline; emergency shelter; Casa Vegso Transitional Housing facility; and the organizationâ&#x20AC;&#x2122;s outreach, educational and prevention programs offered

throughout Palm Beach County. AVDA promotes violence-free relationships and social change by offering alternative choices to end violence and domestic abuse. â&#x20AC;&#x153;Victims of domestic violence need somewhere to turn, in order to find a way out of an abusive situation,â&#x20AC;? says Jean Magrella, AVDA Board chair and chair of Race for Hope. â&#x20AC;&#x153;AVDAâ&#x20AC;&#x2122;s Race for Hope is not only an important fundraiser that helps support our services, but an opportunity to let someone who needs help know that there is somewhere to call and a place to go.â&#x20AC;?

Hometown Hero awards will be given to the fastest male and female police officers and fastest male and

â&#x20AC;&#x153;

Victims of domestic violence need somewhere to turn, in order to find a way out of an abusive situation.

â&#x20AC;?

â&#x20AC;&#x201C; Jean Magrella, AVDA Board chair and chair of Race for Hope

female firefighters in the 5K run. All police officers and firefighters on active duty in Palm Beach County are

eligible to compete to be a Hometown Hero. AVDAâ&#x20AC;&#x2122;s Race for Hope, presented by Marshalls, challenges local businesses, schools and organizations to form teams. Race participants can set up fundraising pages for themselves or for a team. Teams or individuals who raise the most money are presented with awards. The Original Pancake House will sponsor a pancake breakfast for participants and sponsors. O For more information, call 561-265-3797, ext. 109, or visit avdaonline.org.

Around Town includes news about community and social events, parties, charities, fundraisers, special recognitions and more. Have something youâ&#x20AC;&#x2122;d like us to include? For consideration, please email no less than 500 words about the event, along with photos that include caption information, a phone number and a website address, to editor@bocaratonobserver.com. Please write â&#x20AC;&#x153;Around Townâ&#x20AC;? in the subject line, and note that submissions will be edited for clarity and length. Photos become the property of The Boca Raton Observer. OCTOBER 2015

125

happenings around town pairings at Armani/Ristorante, a selection of Armani spa services, a private tour of the new Armani/Silos museum in Milan, $5,000 in Armani Collezioni women’s ready-to-wear clothing, $1,000 in Giorgio Armani Beauty products from Saks Fifth Avenue and a makeover. The Oct. 21 event, which begins at 11 a.m. at the Boca Raton Resort & Club, will also feature keynote speaker Martin Short. The Emmy- and Tony-winning actor and comic lost two women he loved to cancer: His mother died of breast cancer when he was just 17, and his wife of 30 years died of ovarian cancer in 2010. Today, he is a hilarious and heartbreaking advocate for cancer education, awareness and early detection. The Annual Go Pink Luncheon is sponsored by the Boca Raton Regional Hospital Foundation. All proceeds benefit breast cancer programs at the hospital’s Schmidt Family Center for Breast Care in the Christine E. Lynn Women’s Health & Wellness Institute. This year’s event will also feature the MercedesBenz of Delray Pink Daisy Pick Raffle, with hundreds of prizes, and the Wall of Fame. O

DESIGN FOR A CAUSE

Giorgio Armani Fashion Package To Be Auctioned At Go Pink Luncheon he 12th Annual Go Pink Luncheon will feature a live auction of an exclusive Giorgio Armani fashion experience. Saks Fifth Avenue Boca Raton has partnered with the iconic fashion house to offer the luxury hospitality and travel experience Milan on My Mind, A Tribute to 40 Fabulous Years of Giorgio Armani Fashion.

The 12th Annual Go Pink Luncheon will feature a live auction of a Giorgio Armani fashion experience. The package includes round-trip first-class airfare for two to Milan, accommodations for three nights at Armani Hotel Milano, dinner for two featuring a chef ’s tasting menu with wine

Martin Short

For more information, call 561-955-4142 or visit donate.brrh.com and click on “Go Pink Luncheon.”

EXPECTING? SO ARE WE!

YEAH

BABY Level III NICU Labor & Delivery Renovations WINTER 2015

For a physician referral, call Consult-A-Nurse® anytime at 954.601.8094. For more information, visit www.northwestmed.com/maternity 126

T H E B O C A R AT O N O B S E R V E R

happenings around town

RETAIL THERAPY Fourth Annual Girls, Pearls, Hats & Heels Honors Breast Cancer Awareness Month elray Beach Public Library’s 4th Annual Girls, Pearls, Hats & Heels event will pay tribute to loved ones, family and friends who have experienced breast cancer. The two-day event, in recognition of Breast Cancer Awareness Month, will be held Oct. 7-8 at The Seagate Country Club in Delray Beach and will include a shopping extravaganza and luncheon. Proceeds will benefit the Bethesda Hospital Foundation, funding breast cancer treatment and educational programs, and the Delray Beach Library’s Foothold on the Future Campaign to expand the Children’s Department. The event is personal for honorary chairperson Karen Rogers and event founder Jan Kucera – both are breast cancer survivors. Also, famed fashion illustrator and designer Carlos Marrero has joined the cause and the event. “Everyone’s family has been touched by this disease, even my own, and that is why I was

so excited to be part of this two-day event. I couldn’t say yes fast enough,” says Marrero, whose work has been featured in Glamour, Cosmopolitan and Vogue.

“Everyone’s family has been touched by this disease, even my own, and that is why I was so excited to be part of this two-day event.”

Karen Rogers, Carlos Marrero and Nilsa McKinney

– Carlos Marrero, designer and illustrator

He is designing a one-of-a-kind special edition scarf, which will be autographed and given to all women in the Survivor’s Circle. He also plans to attend the VIP Preview Night on Oct. 7, which will showcase The Marrero Collection of couture statement pieces, such as handbags and scarves. Marrero will donate a portion of sales from his collection to the library.

The VIP Preview Night, from 6-9 p.m. on Oct. 7, will include a cocktail party, an auction and a peek at the retail offerings; the shopping and luncheon extravaganza begins at 10:30 a.m. on Oct. 8. O For more information, call 561-266-0799 or visit delraylibrary.org.

THE DONNA KLEIN JEWISH ACADEMY EAGLES ATHLETICS BOOSTER CLUB PRESENTS ITS

Tenth Annual Tennis Extravaganza At The Polo Club of Boca Raton

Join us Monday, November 9, 2015 for an exciting day! Doubles Matches, Lunch, Rafﬂes & Prizes For more information call the DKJA Development Ofﬁce at 561.852.5007 Sponsorship opportunities available. Valet Sponsor

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T H E B O C A R AT O N O B S E R V E R

Exclusive Media Sponsor

happenings around town

BIG DREAMS

Wee Dream Ball Celebrates 10th Anniversary rganizers at Florence Fuller Child Development Centers (FFCDC) are busy preparing for their largest annual fundraising event, the Wee Dream Ball, on Dec. 4 at Boca West Country Club. This year marks the 10th anniversary of the ball. Last year, the gala hosted more than 350 attendees and raised more than $500,000 for disadvantaged children. FFCDC’s goal is to remain a premier provider of child and family education and support services for low- to moderate-income families living in southern Palm Beach County and northern Broward County. This year’s message of transformation is expressed through an oyster and pearl theme. Current chairs are Eda and Cliff Viner; Eda also serves on the board of directors for FFCDC.

Photo by Janis Bucher

2015 Wee Dream Ball committee

“

We are honored to chair such an extraordinary event that positively impacts the lives of so many children in our community. This year’s gala will inspire and uplift all who attend. – Eda Viner, event chair, with husband Cliff

”

“We are honored to chair such an extraordinary event that positively impacts the lives of so many children in our community,” Eda says. “This year’s gala will inspire and uplift all who attend.” Also on the board is Amy Kazma, who, along with her husband, Mike, is an honorary chair of the ball. The Kazmas are strong supporters of the centers, having donated their time and resources for more than 15 years. FFCDC served more than 850 children last year alone. CEO Ellyn Okrent believes “by providing high-quality early education, after-school and summer camp programs and family support services, our children have the opportunities they need for a lifetime of success.” Established in 1971, FFCDC prepares children for a lifelong commitment to learning and social achievement while empowering their families to be healthy, stable and successful. O For more information, call 561-391-7274 or visit ffcdc.org. OCTOBER 2015

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happenings around town

TO A TEE Golish Financial Group Charity Golf Tournament To Benefit Israeli Soldiers 204 E. Atlantic Avenue Delray Beach, FL 33444 Mon.-Thurs. 10am-10pm Fri.-Sat. 10am-11pm Sunday Noon-8pm 561.272.6654 1185 Third Street South Naples, FL 34102 239.643.8900 Mashpee Commons Cape Cod, MA 02649 508.477.3900

W W W. U N I Q U E B O U T I Q U E J E W E L RY. C O M

xpect a great day of golfing for a worthy cause during the Annual Golish Financial Group / Helping Israel Fund Charity Golf Tournament on Nov. 9 at Boca Lago Country Club in Boca Raton. The tournament is dedicated in memory of Donny Cohen, son of Dr. Isaac and Ziva Levy. At the event, golfers will enjoy brunch, a cocktail reception and an awards dinner that will include a special presentation by a soldier of the Israel Defense Forces (IDF). Afternoon tennis and mah-jongg tournaments are new this year.

â&#x20AC;&#x153;

Iâ&#x20AC;&#x2122;m honored to be hosting this premier event. My business associates, colleagues and friends are proud to support Helping Israel Fund to benefit the soldiers serving in the IDF and enjoy the day golfing.

â&#x20AC;?

â&#x20AC;&#x201C; Glen Golish, president, Golish Financial Group

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â&#x20AC;&#x153;Iâ&#x20AC;&#x2122;m honored to be hosting this premier event,â&#x20AC;? says Glen Golish, president of Golish Financial Group and chairman of the tournament. â&#x20AC;&#x153;My business associates, colleagues and friends are proud to support Helping Israel Fund to benefit the soldiers serving in the IDF and enjoy the day golfing.â&#x20AC;? Golish says that event proceeds will directly benefit the soldiers serving in Israelâ&#x20AC;&#x2122;s military: â&#x20AC;&#x153;The IDF is the frontline of defense for the state of Israel. Israel provides the equipment and other basics that make the IDF the premier fighting force it is, yet there are many essentials for which it does not budget.â&#x20AC;? The tournament works in conjunction with its affiliated nonprofit, Helping Israel Fund, to provide such vital nonmilitary items. â&#x20AC;&#x153;Supporting the Charity Golf Tournament is a significant way to help the soldiers who protect Israel,â&#x20AC;? Golish says. â&#x20AC;&#x153;It is important for them to know that we donâ&#x20AC;&#x2122;t want them to walk alone and that we are ready to step up and help to meet their immediate needs.â&#x20AC;? O For more information, call 561-869-4606 or visit helpingisraelfund.com/registration.

Join Us For A Celebration of Philanthropy in Southern Palm Beach County

Honoring Spirit of Giving Wednesday, October 28, 2015 11:30 a.m. â&#x20AC;&#x201C; 1:00 p.m. The Polo Club of Boca Raton Tickets are $65 per person or $1,200 for a table of 10 Keynote Speaker Barbara M. Schmidt, of the Schmidt Foundation

Visit yourcommunityfoundation.org for tickets or call 561.659.6800

Photo by Jeffrey Tholl Photography

happenings around town

IMPORTANT DISCUSSION

Jewish Federation Women’s Season To Open With Former CNN Correspondent n engaging and informative event is planned for women throughout the Jewish community as the Jewish Federation of South Palm Beach County opens its new women’s season on Nov. 2. Linda Scherzer, a former Middle East cor-

on college campuses. The program will be held at The Polo Club in Boca Raton and will include breakfast, with dietary laws observed. “We are so pleased to be able to offer this empowering program to all women in the Jewish commu-

“

We are so pleased to be able to offer this empowering program to all women in the Jewish community, of all ages, neighborhoods and backgrounds. – Karen Dern, event co-chair

respondent for CNN, will discuss pro-Israel activities and dispense practical advice on how to combat the prevalent Boycott, Divestment and Sanctions (BDS) Movement

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”

nity, of all ages, neighborhoods and backgrounds,” says Karen Dern, who is co-chairing the event with Janice Obuchowski. “It’s a wonderful opportunity to connect with old friends

T H E B O C A R AT O N O B S E R V E R

Karen Dern and Janice Obuchowski

and meet new ones and to learn something new, as well as to foster this important communal conversation.” The event will address several timely issues facing the Jewish community, including effective ways to respond to anti-Israel sentiments and counter-claims to delegitimize Israel. Scherzer, current executive director of the Write On For Israel ad-

vocacy organization, will help frame this subject and offer advice and strategies for young people on how to best tackle situations they may confront on campus. At Write On For Israel, she educates and trains select high school students to defend Israel on college campuses. O For more information, call 561-8523114 or email shiellet@bocafed.org.

Fresco Fine Arts

happenings around town

GIRL POWER

Not My Daughter…Find A Cure Now! Event To Support Cancer Research ot My Daughter…Find A Cure Now! announces its 6th Annual Shopping Boutique & Luncheon, taking place Oct. 16 at the Fort Lauderdale Marriott Coral Springs Hotel, Golf Club & Convention Center in Coral Springs. Proceeds will benefit cancer research charities Pap Corps and the Susan G. Komen Miami/Fort Lauderdale Affiliate. Featuring entertainment by popular mentalist and magician Oz Pearlman, as seen on “America’s Got Talent,” the annual fundraising event is expected to host 500 attendees. “It’s such a thrill to have Oz Pearlman perform at our annual event! As proven on ‘America’s Got Talent,’ his incomparable skills and showmanship will amaze everyone,” says Denyse Hostig, founder and chairwoman of Not My Daughter…Find A Cure Now!

Original abstract works of art at a ĨƌĂĐƟŽŶ ŽĨ ŐĂůůĞƌǇ ƉƌŝĐĞƐ OOAK ;ŽƌŝŐŝŶĂů ŽŶĞͲŽĨͲĂͲŬŝŶĚͿ

DecoƌĂƟǀĞ ƌƚƐ DĂůů

ϯϱϬ ^͘ &ĞĚĞƌĂů ,ǁǇ͕͘ ŽŽƚŚ ηϮϮϮ͕ ĞĞƌĮĞůĚ ĞĂĐŚ ;ϱϲϭͿ ϲϬϵͲϱϯϴϵ ǁǁǁ͘ĨĂĐĞďŽŽŬ͘ĐŽŵͬ&ƌĞƐĐŽ&ŝŶĞ ƌƚƐ

“

We hope that everyone will come enjoy our event and support our cause. Raising money and awareness for a bright, cancer-free future for our children is what motivates and unifies our community.

”

– Denyse Hostig, founder and chairwoman

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Pearlman is renowned for his dazzling performances. In addition to being one of the leading contestants on “America’s Got Talent,” he has been featured on “Today,” “Late Night with Jimmy Fallon,” “World News Tonight” and more. The annual luncheon boasts the popular 40-vendor shopping boutique, silent and Chinese auctions, raffle prizes and much more. Not My Daughter…Find A Cure Now! was inspired by Hostig, a breast cancer fighter committed to eradicating cancer before it reaches her daughter’s generation. The organization has donated more than $400,000 to charities and has established a Teen Advisory Group, led by Hostig’s daughter, Avery. “We hope that everyone will come enjoy our event and support our cause,” Hostig says. “Raising money and awareness for a bright, cancer-free future for our children is what motivates and unifies our community.” O For more information, visit notmydaughterfindacure now.com.

happenings around town Mayor’s Ball organizers

SERVICE ABOVE SELF X Macular Degeneration

X General Eye Care & Exams

X Diabetic Retinopathy

X Eye Injuries & Emergencies

X Detached & Torn Retinas

X Adult & Pediatric Strabismus

X Cataracts

X Dry Eye

X Glaucoma

X Pterygium

X Cornea

X Eyelid Skin Cancer

X Pediatrics

X Laser Treatments

Inaugural Boca Raton Mayor’s Ball Honors Visionaries

he Inaugural Boca Raton Mayor’s Ball has been scheduled for Oct. 17. Hosted by the Rotary Club Downtown Boca Raton, the event will honor elected officials who exemplify Rotary International’s motto, “Service Above Self,” and the city’s past and present visionaries who have elevated the community. The black-tie gala, which will feature an epicurean dinner and music by the Steve Chase Band, will be held at Broken Sound Club in Boca Raton. Funds raised will support the health and wellness needs of nonprofit organizations in Boca Raton through the Rotary Club’s grant application program.

“

The Mayor’s Ball is a tribute to those who have made this community the best it can be.

Florida Eye is pleased to welcome Jonathan Criss, M.D. to the practice. Lee Friedman, M.D., Randy Katz, M.D., Barry Schechter, M.D. F.A.A.O., Jason Gorscak, M.D., Joseph Nezgoda, M.D.

– Jon Kaye, incoming president of Rotary Club Downtown Boca Raton

”

The George Long Awards, named for the city’s first appointed mayor in 1924, will be presented to an individual and an organization that have championed the tradition of bringing visionary ideas to Boca Raton. Co-chairs are Kari Oeltjen and Jon Kaye, and the honorary chair is Mayor Susan Haynie. Honorary advisors include former mayors Susan Whelchel and Steven Abrams, Boca Raton Deputy Mayor Robert Weinroth and former Deputy Mayor Constance Scott. Council members are Michael Mullaugh, Jeremy Rodgers and Scott Singer. “The Mayor’s Ball is a tribute to those who have made this community the best it can be and the generosity that continues to make a difference in the lives of so many,” says Kaye, the incoming president of the Rotary Club Downtown Boca Raton. “In collaboration with Mary Csar and the Boca Raton Historical Society, we envision the Mayor’s Ball as an opportunity for participants to enjoy and enhance their appreciation of the city’s history and bold visionaries,” says Oeltjen. O For more information, call 561-299-1429 or visit rotarydowntownbocaraton.org.

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HEALTH & WELLNESS PROFILES

MEDICA

PROFILES

Rothch

D EYE ROTHCHILLD INSTITUTEE ERIC J. ROTHCHILD, M.D. S ES SPECIALTIES

Eric J. Rothchild, M.D.

works with Dr. Rothchild rts at the a team of expe dInstitute, inclu Rothchild Eye dtrained, boar shipfellow ing specialists, al retin certiﬁed and gists lmolo neuro-ophtha surgeons. The ocular plastic area 10,000-squ practice has e-art medical foot state-of-th contains a building that ry roved surge Medicare-app rvice optical center, a full-se VISX Lasik facility and a . excimer laser service and Personalized eye care is a excellence in the Rothchild top priority of

ct and Laser Cataract Surgery

Dr. Glenn M. Charles

ON AND ION EDUCATTIO S NS ATION CATIO CER TIFIC

Medical UCLA/St. Marys hip nship nterns Center-Inter orneal ate University-C Ohio State ctivee Surgery fractiv and Refra r. Glenn M. Charles enjoys Fellowship

teaching physicians

Emory University around the world about the latest techniques in hair resto-

N ATTION LOCATIO ration. But he takes even more ry Trail in changing his papleasure 4 South Milita 44 1624 tients’ lives for the better. “With Suite 690 33484 Delraayy Beach, FL our computer-assisted and

1 2811 495--281 561--495 doctor-controlled robotic surcom te.com titute. institu yeins ildeye childe rothch

gery, we get excellent results,” says Dr. Charles of Charles Medical Group in Boca Raton.

L CA surgeons around the M E D I“While E S more about F IareL learning P R Oworld the new techniques, our

S E RV E R R AT O N O B THE BOCA

While surgeons around the world are learning more about the new techniques, our patients don’t have to wait.

”

ally and internationally. For ex-

LOCATION

ofﬁcial training center for the

ample, he is using robotic-assist-

ARTAS™ technology.

ed procedures in a complex

9897 Hagen Ranch Road 200Boyn Glades ton Road Beach, FL 3343 7 561Suite 2 364-7774 Boca Raton, FL 33432 561-395-5544 charleshair.com artashairtransplant.org

Using sophisticated imaging

long-term case to transplant

technology, Dr. Charles guides

hair from one identical twin to

the ARTAS™ through the entire

his brother who lost his hair from

procedure, carefully controlling

brain cancer treatment. Prior to treatment, Dr. Charles

follicular extractions before they

carefully assesses a patient’s

are placed in the exact angle

overall health, since medical

and pattern of the natural hair

conditions, prescription drugs,

growth. “It’s an extremely pre-

nutrition and diet can affect

ences and trained other doc-

cise technique with excellent

hair loss. “We take a holistic

tors in Japan, Brazil, Malaysia

results and minimal downtime

approach, as healthier patients

and other U.S. cities. He was the

without any linear scars on the

get better results,” he adds.

ﬁrst surgeon to bring the ARTAS™

head,” he adds. “To the extent

“We also offer therapies that

Robotic-Assisted FUE (Follicular

there is any scarring, it can be

increase blood circulation to

Unit Extraction) procedure to

easily concealed.”

the scalp to stimulate hair

With his extensive experience in all aspects of hair restoration

committed to leadership in hair

ties of this robotic technology

for both men and women, Dr.

restoration.”

T H E B O C A R AT O N O B S E R V E R

THE MAGAZINE WITH THE LARGEST CIRCULATION IN BOCA RATON

COMING JANUARY 2016 ISSUE

“

”

MEDIC L P R O F I LA ES

MEDICAL PROFILES

regrowth. In every way, we are

front of the ﬁeld. “The capabili-

level of serv ice that is abo ve and beyond the norm. The dermatologists are trained in diverse spec ialties to prov ide patients with a wide rang e of medical and cosmetic perspectives and are auth orities in their respective fields. “Siperstein Dermatology Group fulfills my vision of creating a practice with integrity and the high est ethical standards where the focus is compassion, resp ect and indiv idualized, first-ra te medical care for every pati ent,” says Dr. Siperstein. “By paying clos e attention to our patients ’

ore patients than ever before will benefit from Each patien th the exception t receives hig al care offe hly persona ized attention red by Board Cert land a level ified Dermatolo of service tha is above an gis gists Robyn t D. Siperstein d beyond the , M.D., norm. Nic Nicole Con rad, M.D. and Elissa Siperstein Derm Sch SchwartzfarbNorton, M.D atology Grou , with offi p’s dermatologic the opening ces receive of their new needs and the highest listenlevel ing to their of care to effe 8,000-square concerns, we -foot skincare ctively trea aim t all to establish skin condition centter in Wes a physician s and enjoy t Boynton Bea -patient optich. relationship mum results. Th This state-of-t based on trust Some of the he-art facility new and is est mutual resp treatments fully e equipped with include Excim ect.” the newest er & Sciton Lase techn This relations nology and r treatments, hip exemplifi joins Siperstein Photoes Siperstein Derm facials, Hydr Dermatology afacials, Derm Group’s Boca atol ogy apen, Grou and the lates Raton office p’s commitm t fillers and on Glades Roa ent to techd. patient satis niques inclu Levera raging the lates ding Voluma faction. “We t advances and prioritize the injections via in cuttiing-e dge cosmetic patient expe cannulas to riand ence from decrease bruis medica ical dermatolo initial appointm ing. gical soluent to follow-up tions, p Each patient patients visitin s to make sure receives high g either of all ly of your med personalized ical and cosm SPECIAL attention and ADVERTIS etic a needs are ING SEC addressed.” TION

Dr. Charles, whose ofﬁce is an

In the past year, Dr. Charles

Florida, and remains in the fore-

Past President Diplomat 950 Gladand es Road , 4th of theBoca American of HairFloor RatonBoard , FL 33431 Restoration Surgery 561-9558885 sipderm.com

Robyn D. Siperstein, M.D.

UniveNova Medical Yale Degree: rsity, Magna LaudeUniversity School Cum Southeastern of Medicine Yale University School of Medicine Internship And Residency: Diagnostic BoarRadiology d Certiﬁed at Derm Michigan State University atology afﬁliated hospitals LOC ATIONS

Charles attracts patients nation-

has spoken at medical confer-

DR. GLENN M. Cosmetic Derm CHARLES atology

continue to increase,” says

the angle and depth of the

patients don’t have to wait.”

SECTION

“

Dermatolog y Group Op Comprehen ens State-Ofsive Skincare The-Art Center

EDUCAT Undergraduate Degree: ION AND MichiganCER State TIFI University CATIONS

h edicaall School/Nort Cornell Medic ty Hospitalrsity iversi Shore Unive gy Residency logy molo Ophthalmo

”

SPECIALTIE

PROFILE

Laser Hair Remo val SPECIALTIES Laser Skin Resu rfacing Hair Transplantation Mohs/Skin Canc er Surgery Hair Restoration Remo Artas Robotic Hairval Restoration of Moles, Birthm arks, SkinUnit FUE (Follicular TagsExtractions) and Other Lesio ns Sclerotherapy EDUCATION AND (Vein Treatment) Scar Revision CERTIFICATIONS

halmology Neuro-Ophtthalm

“

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Dr. Glenn M. Charles Brings Robotic Hair Restoration Techniques To Boca Raton

Refractive

THE SKIN Y OU’RE Siperstein

Cosmetic Oculoplastic and Surgery

eraging believed in lev y to I have always ge technolog of cutting-ed tients, the beneﬁts pa my m results for provide optimu st current mo the in ested and have inv n to do so. instrumentatio medical

SIPERSTEI DERMATO N GROUP LOGY

BYN D. CHARLESSIPERS TEIN, M.D. MEDICAL GROUP

GLOBAL LEADERSHIP

se Retinal Diseaase

nts using the aring for patie est technolbest and new y in ophthalmolog ogy available a priority for has always been d, M.D., a boar Eric J. Rothchild halmologist who where certified opht Eye Institute, and more the medical racts using a embrace their specializes in correct cata professionals ment of eye where gentler laser surgical treat as the place precise and ract mission gy cata special l a has itiona He and technolo diseases. procedure. Trad patient care ry, to surge able eye been interest in laser surgery has not come together. I so ctive l, in refra and at this leve ys believed and corneal be performed “I have alwa nced as adva sed I can now benefits of surgery, as well am very plea leveraging the to l in laser surgery. technology dge the highest leve laser cataract ng-e offer cutti Institute is the ry,” says Dr. um results for Rothchild Eye cataract surge provide optim y of practice in Delra has 30 years and have only private Rothchild, who my patients, ology. LenSx technolcurrent in ophthalm Beach that has ted in the most experience ond laser inves in osec says used femt be rst will n to do so,” ogy—the fi “LenSx soon instrumentatio d (Lasik) as well, to be approve is so rewarding laser system vision correction Rothchild. “It Dr. ry. ract surge patients best fulfill our for use in cata able give my allowing us to be to to of I am able r vision for all sight.” “With LenSx, mission of bette better, healthy nts with the provide patie our patients.” G DVERTISIN nology to SPECIAL A newest tech

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happenings around town

WALK OF LIFE

FAUâ&#x20AC;&#x2122;s Memory And Wellness Center To Host Keep Memories Alive Walk Affair lorida Atlantic Universityâ&#x20AC;&#x2122;s Caring Hearts Auxiliary of the Louis and Anne Green Memory and Wellness Center within the Christine E. Lynn College of Nursing will host the 10th annual Keep Memories Alive â&#x20AC;&#x201C; 10 Years of Memories Walk Affair on Nov. 1 at Town Center at Boca Raton. Funds are raised by the Caring Hearts Auxiliary and support the centerâ&#x20AC;&#x2122;s programs and services vital to patients and families with memory disorders. The auxiliary sponsors 80 percent of the caregiver program, and 50 families are awarded scholarships from the resources raised by the walk each year.

â&#x20AC;&#x153;

We are deeply appreciative of the Caring Hearts Auxiliary and know that every dollar raised is directly making an impact.

â&#x20AC;?

â&#x20AC;&#x201C; MarĂa OrdĂłĂąez, director of Louis and Anne Green Memory and Wellness Center

â&#x20AC;&#x153;We are deeply appreciative of the Caring Hearts Auxiliary and know that every dollar raised is directly making an impact,â&#x20AC;? says MarĂa OrdĂłĂąez, director of the Louis and Anne Green Memory and Wellness Center. Betty and Bill Scaggs will serve as honorary chairs of the walk. The Scaggs family has been impacted directly by the center, and they will share their story at the event. The Memory and Wellness Center is located on FAUâ&#x20AC;&#x2122;s Boca Raton campus and is part of the Christine E. Lynn College of Nursing. The center averages 10,000 visits per year and offers a wide range of services and programs to individuals with mild to moderate memory disorders, including Alzheimerâ&#x20AC;&#x2122;s disease and related dementia. Event participants are encouraged to walk in teams or as individuals. Walkers who raise and submit a minimum of $40 before the event or $50 on the day of the event will receive a commemorative T-shirt while supplies last. O For more information, call 561-297-4066 or visit fauf.fau.edu/memories. 138

T H E B O C A R AT O N O B S E R V E R

happenings around town

COUNTDOWN TO KICKOFF Kaye Communications Plans To Put Boca Raton Bowl In National Spotlight he Boca Raton Bowl has retained Kaye Communications PR & Marketing (KCOM-PR) as its strategic communications and community engagement agency for its 2015 postseason college football game at 7 p.m. on Dec. 22 at FAU Stadium in Boca Raton. KCOM-PR will focus on providing a communications strategy; increasing consumer, tourism, business-to-business awareness and collaborations through its established relationships and BizGen tools; expanding grassroots outreach; increasing news-generating brand storytelling; and enhancing Boca Raton Bowl-generated digital, online, social media and e-communications initiatives for all related events.

“

We are pleased to have successfully recruited Kaye Communications to be part of our Boca Raton Bowl strategic communications planning and community activation team.

”

– Doug Mosley, Boca Raton Bowl executive director

It will also work closely with Boca Raton Bowl leadership to support ESPN Events, including ESPN West Palm, which is spearheading corporate sponsorship and hospitality. KCOM-PR President and Chief Strategist Bonnie S. Kaye will serve as a member of the Boca Raton Bowl Executive Committee as it readies for this year’s matchup between the American Athletic Conference (AAC) and the Mid-American Conference (MAC). “We are pleased to have successfully recruited Kaye Communications to be part of our Boca Raton Bowl strategic communications planning and community activation team,” says Boca Raton Bowl Executive Director Doug Mosley. “The firm’s longstanding track record, its own leadership investment and role in Boca Raton’s community advancement, ‘marketing PR’ expertise, established public-private partnership relationships, grassroots initiatives and news media brand-telling success make it a perfect fit.” O For more information, call 561-756-3097 or visit kcompr.com.

Garry Melfa A.C.H.E. and I.A.I.H Certiﬁed

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The Boca Raton Observer

STATEMENT OF OWNERSHIP Statement of Ownership, Management, and Circulation, PS form 3526. 1. Publication Title: THE BOCA RATON OBSERVER. 2. Publication number: 024-758. 3. Filing Date: 09/08/15. 4. Issue Frequency: Monthly except July. 5. Number of issues published annually: 11. 6. Annual Subscription Price: (none). 7. Complete mailing address of known office of Publication: 950 Peninsula Corporate Circle, Ste. 1020, Boca Raton, FL 33487, Palm Beach County. 8. Complete Mailing Address of Headquarters or General Business Office of the publisher: (same as above). 9. Full names and complete Mailing Addresses of Publisher, and Editor: Publisher: Linda L. Behmoiras, Editor: Chelsea Greenwood Lassman, all at: 950 Peninsula Corporate Circle, Ste.1020, Boca Raton, FL 33487. 10. Owner: A&A Publishing Corp., Linda L. Behmoiras, 950 Peninsula Corporate Circle, Ste. 1020, Boca Raton, FL 33487. 11. Known Bondholders, Mortgagees, and Other Security Holders Owning of Holding 1% or More of Total Amount of Bonds, Mortgages, or Other Securities: (none). 12. Tax Status: (does not apply). 13. Publication Title: THE BOCA RATON OBSERVER. 14. Issue date for Circulation Data Below: September 2015. 15. Extent and Nature of Circulation: Average number of copies each issue during preceding 12 months; Actual number of copies of single issue published nearest to filing date September 2015 issue: 15a. Total number of copies (net press run) Average: 27,583. Actual: 25,700. 15b1. Paid/Requested Outside-County Mail Subscriptions: (none)(none). 15b2. In-County Paid/Requested Mail Subscriptions: Average: 16,102. Actual: 16,102. 15b3. Sales through dealers and carriers, street vendors, counter sales, and other non-USPS paid distribution: (none) (none). 15b4. Requested copies distributed by other mail classes through the USPS: (none)(none). 15c. Total Paid and/or Requested Circulation (sum of 15b (1)(2)(3)(4): Average: 16,102. Actual: 16,102. 15d1. Nonrequested Distribution Outside County: Average: 735. Actual: 710. 15d2. Nonrequested Distribution Inside County: Average: 6,382. Actual: 4,424. 15d3. Nonrequested copies distributed through the USPS by other classes of mail (none)(none). 15d4. Nonrequested Distribution outside the mail (carriers or other means): Average: 4,164. Actual: 4,264. 15e. Total Nonrequested Distribution (sum of 15d (1)(2)(3)(4)): Average: 11,281. Actual: 9,398. 15f. Total Distribution (sum of 15c and 15e): Average: 27,383. Actual: 25,500. 15g. Copies not Distributed: Average: 200. Actual: 200. 15h. Total (sum of 15f and 15g): Average: 27,583. Actual: 25,700. 15i. Percent Paid and/or Requested Circulation (15c divided by 15f times 100): Average: 58.80%. Actual: 63.15%. 16a. Requested and Paid Electronic Copies: Average: 32,493. Actual: 38,192. 16b. Total Requested and Paid Print Copies (Line 15c) + Requested/Paid Electronic Copies: Average: 48,595. Actual: 54,294. 16c. Total Requested Copy Distribution (Line 15f) + Requested/Paid Electronic Copies: Average: 59,876. Actual: 63,692. 16d. Percent Paid and/or Requested Circulation (Both Print and Electronic Copies): Average: 81%. Actual: 85%.17. Signature: Ralph Behmoiras, Chief Operating Officer, A&A Publishing Corp.

OCTOBER 2015

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happenings

09.2015

calendar

[concerts

]

sporting events lectures art exhibits plays and so much more

OCT. 15 Rock ’n’ roller Buddy Guy is keeping the blues alive. And at 79, the six-time Grammy winner shows no signs of slowing down. He’s still touring, and fans can expect an energetic show when he takes the stage at 8 p.m. at Hard Rock Live at Seminole Hard Rock Hotel & Casino. After all, if he could persuade President Obama to join him on a chorus of “Sweet Home Chicago” during a performance at the White House, imagine how he’ll rock the South Florida audience. Guy has come a long way since he made his first guitar at age 7 using strings attached to a piece of wood and secured with his mother’s hairpins. These days, he’s reveling in the success of his album “Born to Play Guitar.” It definitely strikes a chord.

OCTOBER 2015

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happenings calendar

Adrienne Arsht Center for the Performing Arts of Miami-Dade County 1300 Biscayne Blvd., Miami, 305-949-6722; arshtcenter.org

HOT STEP: So You Think You Can Dance Tour 2015 will waltz into town at 8 p.m. on Oct. 28 at Adrienne Arsht Center; (Below) Rob Thomas will rock our world at 8 p.m. on Oct. 23 at Hard Rock Live

OCT. 28 Miami Heat Basketball Game begins at 7:30 p.m.

OCT. 14-25 “The Eve of Jackie” Show times vary.

AutoNation IMAX Theater

OCT. 28 So You Think You Can Dance Tour 2015 Show begins at 8 p.m.

Museum of Discovery and Science, 401 S.W. Second St., Fort Lauderdale, 954-467-6637; mods.org

AmericanAirlines Arena 601 Biscayne Blvd., Miami, 786-777-1000; aaarena.com OCT. 24 Ricky Martin – One World Tour 2015 Show begins at 8 p.m. OCT. 27 Taylor Swift – The 1989 World Tour Show begins at 7 p.m. 142

OCT. 5-31 “Space Station 3D” – The IMAX Experience Show times vary.

Aventura Arts & Cultural Center

BB&T Center 1 Panther Parkway, Sunrise, 954-835-7469; thebbtcenter.com OCT. 10, 15, 17, 27, 31 Florida Panthers Hockey Game times vary.

Hard Rock Live Seminole Hard Rock Hotel & Casino, 1 Seminole Way, Hollywood, 954-797-5555; hardrocklivehollywoodfl.com OCT. 15 An Evening With Buddy Guy Show begins at 8 p.m.

3385 N.E. 188th St., Aventura, 305-4668002; aventuracenter.org

OCT. 22 Cheap Trick Show begins at 8 p.m.

OCT. 23 Bernadette Peters Show begins at 8 p.m.

OCT. 23 Rob Thomas Show begins at 8 p.m.

T H E B O C A R AT O N O B S E R V E R

James L. Knight International Center

Kravis Center for the Performing Arts

400 S.E. Second Ave., Miami, 305-416-5970; jlkc.com

701 Okeechobee Blvd., West Palm Beach, 561-832-7469; kravis.org

OCT. 10 The So In Love Tour Show begins at 7:30 p.m. OCT. 17 The Wealth & Wellness Expo Show begins at 11 a.m.

OCT. 7 John Cleese & Eric Idle – Together Again At Last…For The Very First Time Show begins at 8 p.m.

License #IBF000548 / License #IB0001203

i or d e s ig i gn i n t e r io

www.brownsinteriors.com BOCA RATON 4501 N. Federal Hwy (561) 368-2703 â&#x20AC;˘ JUPITER 661 Maplewood Dr., Suite 22-23 (561) 744-1116

happenings calendar OCT. 16-17 Jerry Seinfeld Live Show begins at 7 p.m.

Perfect Vodka Amphitheatre (formerly Coral Sky Amphitheatre) 601-7 Sansburys Way, West Palm Beach, 561-795-8883;

livenation.com OCT. 24 Jason Aldean With Cole Swindell Show begins at 7 p.m.

Sun Life Stadium 2269 N.W. 199th St.,

Miami Gardens, 305-943-8000; sunlifestadium.com OCT. 25 Miami Dolphins Football Game begins at 1 p.m.

The Broward Center for the Performing Arts 201 S.W. Fifth Ave., Fort Lauderdale, 954-462-0222;

browardcenter.org OCT. 6-18 “Once” Show times vary.

events OCT. 6 9th Annual Page One Passion Breast Cancer Awareness Event To raise awareness for breast cancer and to support ongoing research by the Breast Cancer Research Founda-

BEHIND THE MUSIC: “Once” will play Oct. 6-18 at the Broward Center; (Below) Ricky Martin will work his magic at 8 p.m. on Oct. 24 at AmericanAirlines Arena

tion, Page One Graphics is hosting this annual reception. The evening will feature savory appetizer stations, complimentary pink champagne, signature cocktails, networking and raffle items. Takes place at New York Prime in Boca Raton. Starts at 6 p.m. For more information, visit pageonepassion.com. OCT. 7 Women of Distinction Breakfast Enjoy a tasty breakfast and help honor outstanding women who give back to the community through leadership and volunteering. Presented by Soroptimist International of Boca Raton/ Deerfield Beach. Takes place at Boca West Country Club in Boca Raton. Starts at 8:30 a.m. For more information,

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call 561-306-0888 or visit soroptimist4women.org. OCT. 8 Fourth Annual Girls, Pearls, Hats & Heels The Delray Beach Public Library will host a funfilled afternoon of lunchby-the-bite and shopping, featuring fashions from top designers, honoring Breast Cancer Awareness Month. Takes place at The Seagate Country Club in Delray Beach. Starts at 10:30 a.m. For more information, call 561-266-0775 or visit delraylibrary.org. OCT. 8 Hispanic Unity of Florida Entrepreneur Summit 2015 The summit will provide emerging entrepreneurs and established business

owners with access to seasoned experts and educational resources to help them grow their businesses. Takes place at Nova Southeastern University in Fort Lauderdale. Starts at 12:45 p.m. For more information, call 754-260-0409 or visit hufesummit.org. OCT. 9 25th Annual Luminary Gala Recognize the achievements of local businesses in the community with cocktails, dinner, silent auction and awards ceremony. Benefits Greater Delray Beach Chamber of Commerce. Takes place at Delray Beach Marriott. Starts at 7 p.m. For more information, call 561-278-0424 or visit delraybeach.com. OCT. 9-31 Halloween Fright Nights, Spookyville And More From family-friendly enter-

happenings calendar tainment, trick-or-treating and pet costume contests to adults-only parties, attractions, haunted houses and a Carnival of Creeps, there’s something spooky for everyone. Takes place at South Florida Fairgrounds in West Palm Beach. Show times vary. For more information, call 561-793-0333 or visit myfrightnights.com. OCT. 10 34th Annual Wellington Golf Classic This year’s shotgun-start tournament features an awards reception, silent auction and buffet immediately following the tournament. Benefits Neil S. Hirsch Family Boys and Girls Club of Wellington. Takes place at The Wanderers Golf and Country Club in Wellington. Starts at 7 a.m. For more information, call 561-683-3287 or visit bgcpbc.org.

call 561-265-3797 or visit avdaonline.org. OCT. 10 Fourth Annual Masquerade Gala Attend a glam evening featuring a cocktail reception, silent auction, dinner and dancing. Benefits Habitat for Humanity of South Palm Beach County. Takes place at The Club at Boca Pointe in Boca Raton. Starts at 6:30 p.m. For more information, call 561-819-6070 or visit habitatsouthpalmbeach.org. OCT. 10 Freestyle Music Fest This outdoor festival features many of the genre’s top artists performing classic ’80s hits. Takes place at Mizner Park Amphitheater in Boca Raton. Starts at 6 p.m. For more information, call 561-393-7995 or visit myboca.us.

Boca Raton. Starts at 10 a.m. For more information, call 561-746-6615 or visit artfestival.com. OCT. 12 6th Annual 4KIDS South Florida Orphans Classic And Auction Join an afternoon of golf and an evening of gourmet dinner stations and exciting auction bidding. Takes place at Coral Ridge Country Club in Fort Lauderdale. Starts at noon. For more information, call 954-5901557 or visit 4kidsofsfl.org. OCT. 12 18th Annual Boca Raton Regional Hospital Golf Tournament Enjoy golf on a championship course, on-course lunch and an awards dinner. Benefits Ron and Kathy Assaf Center for Excellence in Nursing. Takes place at Boca West Country Club in Boca Raton. Starts at 11 a.m. For more information, call 561955-4142 or visit brrh.com. OCT. 15 Tenth Annual Stake In The Future Event This event boasts cocktails, dinner, live entertainment and silent and live auctions. A SHOW ABOUT NOTHING: Jerry Seinfeld will bring his shtick Oct. 16-17 to the Kravis Center

OCT. 10 AVDA 16th Annual Race For Hope Event Bring the family and take part in the 5K walk/run, 10K run or Kids Dash. Benefits Aid to Victims of Domestic Abuse, Inc. Takes place at Anchor Park in Delray Beach. Starts at 6:30 a.m. For more information,

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OCT. 10-11 The Downtown Boca Raton Art And Craft Festival This juried event will feature the work of 100 artists and skilled crafters featuring a fine art section and a crafters marketplace. Takes place on Palmetto Park Road from US1 to Mizner Boulevard in Downtown

T H E B O C A R AT O N O B S E R V E R

Benefits the Cystic Fibrosis Foundation. Takes place at Lakeside Terrace in Boca Raton. Starts at 7 p.m. For more information, call 954739-5006 or visit cff.org. OCT. 15-18 Saks Fifth Avenue Key To The Cure Event Shop for a good cause during this mega-retail event presented by Saks

Fifth Avenue in conjunction with the Entertainment Industry Foundation. During the campaign, shoppers can purchase a T-shirt designed by Jason Wu, and 2 percent of all store purchases up to $500,000 – as well as 100 percent of Jason Wu T-shirt purchases – will benefit local and national women’s cancer charities. Takes place at Saks Fifth Avenue at Town Center in Boca Raton. Starts at 10 a.m. For more information, call 561-393-9100 or visit saks.com. OCT. 16 6th Annual Not My Daughter…Find A Cure Now! Event This fundraiser has all the ingredients for an afternoon to remember: a shopping boutique, delicious food and drinks and entertainment by world-renowned mentalist Oz Pearlman. Takes place at Fort Lauderdale Marriott Coral Springs Hotel, Golf Club & Convention Center in Coral Springs. Starts at 10 a.m. For more information, call 954-263-6429 or visit notmydaughterfindacure now.com. OCT. 16-24 Third Annual Shriek Week Film Festival And Trick Or Treat Trail Kiddies are encouraged to stroll around the carousel for candies and treats. Young filmmakers ages 6-17 are invited to submit short scary films to the Sugar Sand Park Community Center. Winners will receive prizes and have their work premiered in Willow Theatre during Shriek Week. Takes place at Sugar Sand Park in Boca Raton. Start times vary. For more information, call 561-347-3948 or visit sugarsandpark.org.

OCT. 17 2015 Morikami Lantern Festival Enjoy a fall festival with Japanese folk dancing, taiko drumming, Ennichi street fair and lantern floating ceremony. Takes place at Morikami Museum and Japanese Gardens in Delray Beach. Starts at 3 p.m. For more information, call 561-495-0233 or visit morikami.org. OCT. 17 Cocktails For A Special Cause The evening will include an open bar, hors d’oeuvres, catering stations, live entertainment, emcee and auction. Benefits National Jewish Health. Takes place at The Seagate Country Club in Delray Beach. Starts at 6:30 p.m. For more information, call 561-4775400 or visit njhealth.org. OCT. 17 Halloween In The Hammock Find spiders, snakes, ancient shells and other surprises during an hourlong nighttime nature walk led by ghostly guides. Costumes are welcome. Takes place at Gumbo Limbo Nature Center in Boca Raton. Starts at 6:30 p.m. For more information, call 561-544-8615 or visit gumbolimbo.org. OCT. 17 Sounds Of Sinatra Casino Night Guests will be treated to an evening of cocktails, mingling, games, entertainment and a live and silent auction. Benefits Boys and Girls Clubs of Boca Raton. Takes place at Boca West Country Club in Boca Raton. Starts at 7 p.m. For more information, call 561683-3287 or visit bgcpbc.org.

happenings calendar OCT. 17-18 28th Annual Las Olas Art Fair This top-ranked festival features a wide variety of quality artwork with prices to suit all budgets. Takes place on Las Olas Boulevard in Fort Lauderdale. Starts at 10 a.m. For more information, call 561-7466615 or visit artfestival.com. OCT. 18 21st Annual Buddy Walk The event includes a onemile walk, free breakfast, bounce houses, petting zoo, rock wall, pony rides, live entertainment, raffle and silent auction. Benefits the Gold Coast Down Syndrome Foundation. Takes place at John Prince Park in Lake Worth. Starts at 8 a.m. For more information, call 561-752-3383 or visit goldcoastdownsyndrome.org. OCT. 21 12th Annual Boca Raton Regional Hospital Go Pink Luncheon Emmy- and Tony-winning actor and comedian Martin Short will be the keynote speaker at this annual luncheon featuring a Giorgio Armani fashion package from Saks Fifth Avenue and the Mercedes-Benz of Delray Pink Daisy Pick Raffle. Benefits the Christine E. Lynn Women’s Health and Wellness Institute at Boca Raton Regional Hospital. Takes place at the Boca Raton Resort & Club. Starts at 11 a.m. For more information, call 561-9554142 or visit brrh.com. OCT. 23 The 26th Annual Golf Classic Presented by The Steve Bagdan Charitable Foundation. Benefits George Snow Scholarship Fund. Takes place at Royal Palm Yacht 148

and Country Club in Boca Raton. Starts at 8:30 a.m. For more information, call 561-347-6799. OCT. 23-31 Boo At The Zoo Halloween Celebration Activities include: costume contests, dance parties, games, crafts, pumpkin patch, bounce house, haystack hunt, face painting, character meet and greets, local vendors, giveaways, wildlife shows and presentations, roaming animal encounters and much more. Starts at 10 a.m. For more information, call 561-547-9453 or visit palmbeachzoo.org. OCT. 24 2nd Annual Feast Of The Sea Join your favorite Palm Beach County restaurants and chefs as they showcase their best seafood recipes and cuisine for you to enjoy. Benefits Future 6 Helping Hand. Takes place along Flagler Drive in West Palm Beach. Starts at 11 a.m. For more information, call 561-501-1904 or visit feastofthesea.com. OCT. 24 Fifth Annual Food, Glorious Food: Healthy, Local And Delicious The event will feature healthy snacks, drinks, lunch-by-the-bite tasting tables, cooking demonstration, chef ’s panel, authors panel and exhibit and discussion of food photography. Takes place at Delray Beach Public Library. Starts at 10 a.m. For more information, call 561-266-9490 or visit delraylibrary.org. OCT. 24 Making Strides Against Breast Cancer Walk The American Cancer Soci-

T H E B O C A R AT O N O B S E R V E R

ety – South Palm Beach Chapter is hosting this event to raise money for breast cancer research and education. Takes place at Mizner Park Amphitheater in Boca Raton. Starts at 8 a.m. For more information, call 561-650-0119 or visit makingstrideswalk.org. OCT. 24-25 Fourth Annual Boynton Beach Haunted Pirate Fest And Mermaid Splash Grab your mates for this festival when downtown Boynton Beach becomes a lively pirate village packed with fun-filled activities and entertainment for all ages. Takes place along East Ocean Avenue in Boynton Beach. Start times vary. For more information, call 561-6009097 or visit bbpiratefest.com. OCT. 26 14th Annual Signature Grand Ghoul The Signature Grand will be transformed into a 100,000-square-foot haunted mansion for this adultsonly evening featuring music, dancing, entertainment, a gourmet buffet and cocktails, hosted by former Miami Dolphins alumni O.J. McDuffie and Joe Rose. Takes place at Signature Grand in Davie. Starts at 7 p.m. For more information, call 954-467-6637 or visit 211-broward.org. OCT. 26 South Florida Science Center And Aquarium’s Third Annual Better Ball Golf Classic Hosted by the center’s Young Professional Organization, this action-packed day will include an 18-hole tournament, lunch and awards ceremony. Takes place at Mayacoo Lakes Country Club in West Palm Beach. Starts at 11:30

a.m. For more information, call 561-370-7738 or visit sfsciencecenter.org.

Starts at noon. For more information, call 954-4676637 or visit mods.org.

OCT. 28 Inaugural Martens Award Luncheon The program will include a brief history of the Community Foundation, a special presentation to Spirit of Giving and a keynote address by Barbara M. Schmidt of the Schmidt Family Foundation. Takes place at The Polo Club of Boca Raton. Starts at 11:30 a.m. For more information, call 561-6596800 or visit yourcommunity foundation.org.

NOV. 1 24th Annual A Princely Affair Luncheon And Performance Boca Ballet Theatre’s signature fundraiser will feature performances by ballet members and professional guest artists, plus exciting raffle prizes and a silent auction. Takes place at the Boca Raton Resort & Club. Starts at noon. For more information, call 561-9950709 or visit bocaballet.org.

OCT. 29 Sip and Savor Event The Men’s Division of the Jewish Federation of South Palm Beach County will kick off the season with a scotch and cigar experience featuring renowned whiskey expert Ambassador Struan Grant Ralph. Takes place at Prime Cigar Bar in Boca Raton. Starts at 6 p.m. For more information, call 561-852-3128 or visit bocafed.org. OCT. 30 In Jacob’s Shoes Third Annual Charity Golf And Dinner Classic Get ready for golf, prizes, raffles, a putting contest and a delectable dinner. Takes place at the Carolina Club in Margate. Starts at 11:30 a.m. For more information, call 954-905-2505 or visit injacobsshoes.org. OCT. 31 Animal Grossology Halloween This event for the whole family includes a Yucky Jelly Bean Tasting, eating edible bugs, trick-or-treating and more. Takes place at Museum of Discovery & Science in Fort Lauderdale.

NOV. 1 Tenth Annual Keep Memories Alive Walk Affair Event participants are encouraged to walk in teams or as individuals while raising funds for programs and services vital to patients and families living with memory disorders. Benefits Florida Atlantic University’s Louis and Anne Green Memory and Wellness Center. Takes place at Town Center in Boca Raton. Starts at 9 a.m. For more information, call 561-297-4066 or visit fauf.fau.edu/memories. NOV. 2 Jewish Federation of South Palm Beach County’s Women’s Philanthropy Educational Kick-Off Featured speaker Linda Scherzer, a former Middle East correspondent for CNN, will discuss proIsrael activities and advice on how to combat the BDS movement on college campuses. Dietary laws observed. Takes place at The Polo Club in Boca Raton. Starts at 8:45 a.m. For more information, call 561-852-6058 or visit jewishboca.org. O

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Photos courtesy of Lucien Capehart Photography

happenings flash

ARTISTS FOR OTHERS BENEFIT Guitarist Lincoln Brewster, recording artist Kip Winger and “America’s Got Talent” performance painter David Garibaldi entertained a full house when Eau Palm Beach Resort & Spa hosted the annual Artists for Others benefit for Children’s Home Society of Florida, Habitat for Humanity of South Palm Beach County and Holy Ground Shelter for Homeless. Guests enjoyed cocktails and a lavish presentation of hors d’oeuvres while bidding on their favorite silent auction items, followed by a sumptuous buffet.

1 Jan Kranich, Stan Crooks and Barbara Katz 2 Jim Hyatt, Daniel Donato, Eva Hill and Colt Prather 3 David & Joy Garibaldi 4 Annie Falk and Julie Rudolph 5 Nick Gold and Hermé de Wyman Miro 6 Beverlee Miller Raymond & John Raymond

3 4

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Visit Flash Zone at bocaratonobserver.com for more event photos

Photos by Jeffrey Tholl Photography

happenings flash U.S. HOLOCAUST MEMORIAL MUSEUM LUNCHEON The United States Holocaust Memorial Museum’s annual South Florida luncheon featured Grammynominated concert pianist and author Mona Golabek, who performed an excerpt from her one-woman show, about her mother’s escape from Austria during the Holocaust. This year’s luncheon was attended by more than 600 guests and raised $410,000, supporting the museum’s national campaign, Never Again: What You Do Matters, to keep Holocaust memories alive.

1 Matt Levin, Joanne Davis and Robert Pearlman 2 Charlie Himmelrich, Max Himmelrich, Jack & Marilyn Pechter and Shelly & William Himmelrich 3 Ted & Jill Deutch and David Steinhardt 4 Patti Wasserman and Pam Polani 5 Beth Wayne and Barbara Byer 6 Connor Dodge, Stephanie Dodge, Brina Silverman and Angelica Leone

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Expert, Affordable Dental Implant Care From Ferber Dental Group Is Now In Boca!

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Photos courtesy of Lucien Capehart Photography

happenings flash EVERGLADES FOUNDATION 10TH ANNUAL FOREVERGLADES BENEFIT The Everglades Foundation recently celebrated its 10th annual ForEverglades Benefit at The Breakers Palm Beach. The sold-out event featured host Bryant Gumbel; comedian Susie Essman; and special musical guest Steven Tyler with his backing band, Loving Mary, who rocked the crowd of 800 guests. The evening featured cocktails; dinner; and a video by author Carl Hiaasen and his son, Quinn, who led a call to action asking everyone to make a pledge, generating more than $500,000 in minutes. 1 Hilary & Bryant Gumbel 2 Tommy & Thalia Mottola 3 Sasha & Cameron Lickle 4 Christine & Hunter Beall 5 Cathy & Paul Leone

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happenings

now&noteworthy Siperstein Dermatology Group Offers New Procedure To Reduce Neck Fat Without Surgery Siperstein Dermatology Group, led by acclaimed Board-Certified Cosmetic Dermatologist Robyn Siperstein, M.D., was recently selected to be among the first in the area to provide Kybella, the latest noninvasive fat-reducing treatment. This treatment is an in-office procedure that involves simply injecting Kybella into the neck over several sessions; over the course of a few weeks after injection, the fat slowly breaks down. The end result is that the appearance of a “double chin” or “turkey neck” diminishes with no downtime. Siperstein Dermatology Group, 950 Glades Road, 4th Floor, Boca Raton, 561-955-8885; 9897 Hagen Ranch Road, Boynton Beach, 561-364-7774; sipderm.com.

Robyn Siperstein, M.D.

Countdown To Chris Evert/Raymond James Pro-Celebrity Tennis Classic

Chris Evert

The Chris Evert/Raymond James Pro-Celebrity Tennis Classic, which raises funds to combat drug abuse and child neglect, will be holding its annual charity event the weekend of Nov. 20-22. Since retiring from the professional game in 1989, tennis legend and South Florida philanthropist Chris Evert has raised nearly $22 million through the Pro-Celebrity Classic. Evert enlists the help of celebrity friends who join the fundraising efforts, and the 2015 event already has commitments from a long list of celebrities: comedian and political commentator Dennis Miller; rapper and TV host Robert Van Winkle (aka Vanilla Ice); singer-songwriter David Cook; actors Alan Thicke, Jon Lovitz and Timothy Olyphant; actress Maeve Quinlan; and former WTA pro and International Tennis Hall of Famer Pam Shriver. Longtime partners Raymond James Financial and Broward Health Chris Evert Children’s Hospital continue to support Evert’s charity through the tennis event. Title sponsor Raymond James is a Florida-based financial services company, while the Children’s Hospital is a family-centered facility providing care for newborns, neonates, children and youth. Chris Evert Charities, 7200 W. Camino Real, Suite 310, Boca Raton, 561-394-2400; chrisevert.org.

Eau Palm Beach Resort & Spa Managing Director Michael King And Team Trade Welcome Mats For Hard Hats After spending a day in June installing roof trusses on a Habitat for Humanity of South Palm Beach County home, hoteliers from Eau Palm Beach Resort & Spa – led by Managing Director Michael King – were eager to once again trade their oceanfront views for hammers and nails to install a roof on a second Habitat home. More than 20 staff members from the AAA Five Diamond property, representing all departments, from food and beverage to Eau Spa, donned hard hats and work gloves to get their hands dirty for the Dorsanvil family in Boynton Beach. “What makes our hoteliers at Eau Palm Beach Resort & Spa so good at their jobs is their teamwork and desire to ensure people are well-cared-for and happy,” King says. “That conscientiousness was on display while working on both of these Habitat homes, and I shared in their enthusiasm to make a dream come true for two most deserving families.” Eau Palm Beach Resort & Spa, 100 S. Ocean Blvd., Manalapan, 561-540-4924; eaupalmbeach.com. Promotion

Capitol Lighting Opening New Showroom Just in time for the holidays, Capitol Lighting is expanding its family retail legacy of “Making Lives Brighter” with the opening of its newest showroom in Fort Lauderdale this November. Its new gallery is located at the corner of Sunrise and Federal Highway. With the promise of guaranteed best prices and stateof-the-art displays, Capitol’s highly trained lighting experts have helped more than 1 million customers illuminate the homes of their dreams since 1924. Capitol Lighting, 7301 N. Federal Highway, Boca Raton, 561-994-9570; 1800lighting.com.

Michael King, Jessica Esteves and Kelly Mock

DONNA KLEIN JEWISH ACADEMY

LEADERSHIP. EXCELLENCE. INNOVATION.

Our students are prepared

Donna Klein Jewish Academy is proud to announce

as 21st century leaders and

its new designation as a FranklinCovey Lighthouse

learners.

School and the ONLY K-12 Jewish Community Day

They are educated to excel in

School in the world to have achieved this prestigious

an increasingly competitive world.

recognition. This renowned honor demonstrates DKJA’s exemplary accomplishments as a Leader In Me school, committed to

We provide a challenging, enriching general and

instilling in students the leadership principles synthesized in

Judaic studies curriculum.

The 7 Habits of Highly Eff ective People. DKJA’s leadership Every student stands out at

initiatives are emulated by schools internationally.

Donna Klein Jewish Academy.

PLEASE JOIN US AT OUR UPCOMING OPEN HOUSES AND FOR A PERSONAL TOUR OF OUR CAMPUS Claire and Emanuel G. Rosenblatt High School at DKJA Thursday, October 29th at 7 p.m. Kindergarten Tuesday, November 3rd at 9:30 a.m. Kindergarten through Grade 8 Thursday, November 19th at 9:30 a.m. RSVP to admissions@dkja.net or (561) 852-3310

DONNA KLEIN JEWISH ACADEMY 9701 DONNA KLEIN BLVD. BOCA RATON, FLORIDA 33428 (561) 852-3310 ■ WWW.DKJA.ORG

happenings at home

SUBDIVISION

ADDRESS

BUYER

SALE PRICE

SELLER

PRIOR SALE PRICE

$1,113,000

PRIOR SALE DATE

ADDISON RESERVE

16306 MIRASOL WAY

KRUG STEWART

MAGER ARLENE C INDIV TRUSTEE

ADDISON RESERVE

7796 VILLA D ESTE WAY

GOLDMAN ARLENE J

FISCHER IRA

$410,000

$510,000

09-SEP-14

BOCA FALLS

12436 CLEARFALLS DR

AMENG ANGEL

SCHARF HOWARD

$450,000

$259,900

01-DEC-97

BOCA GOLF & TENNIS CLUB

17723 CANDLEWOOD TER

GOUSGOUNIS ANTONIO JOHN

TOGO DEVELOPERS INC

$320,000

$250,000

08-MAR-13

BOCA GOLF & TENNIS CLUB

3806 CANDLEWOOD CT

SHERMAN ANTOINETTE

CAMPISI DEBRA A

$285,000

$299,000

16-APR-04

BOCA GOLF & TENNIS CLUB

17186 BERMUDA VILLAGE DR

KRAKOWER ANDREA S

ADMIRAL REO LLC

$480,000

$200,000

BOCA GROVE PLANTATION

7533 VALENCIA DR

ELLMAN DEBBIE

MTGLQ INVESTORS LP

$351,000

BOCA GROVE PLANTATION

7189 VALENCIA DR

SCHUR PAUL

ELLMAN EDWARD

$900,000

$412,000

23-OCT-13

BOCA GROVE PLANTATION

7826 AFTON VILLA CT

MILLER RANDALL M

SCHULTZ DANIEL M

$1,199,000

$1,075,000

25-FEB-05

BOCA HARBOUR

760 NE 69TH ST

MONDOLINO DIANE LYNN

SOLEIL SOLEIL LLC

$1,650,000

$360,000

17-FEB-12

BOCA ISLES NORTH

10770 MAPLE CHASE DR

RATTIN EUGENIA

JOHNSON LIZA A

$650,000

$320,000

01-AUG-96

BOCA ISLES NORTH

19619 BLACK OLIVE LN

CETIN HASAN

KARASU SADIYE SEBNEM

$520,000

BOCA ISLES NORTH

10896 TEA OLIVE LN

KIRSCHNER DANIEL A

10896 TEA LLC

$455,000

$290,100

14-AUG-14

BOCA ISLES SOUTH

10945 BAL HARBOR DR

BOGINSKY IZABELLA

WEINSTEIN LYUDMILA

$146,283

$407,400

22-AUG-08

BOCA ISLES SOUTH

20051 PALM ISLAND DR

GOURLAY BARBARA E

WIESNER RANDY I

$560,000

$600,000

BOCA ISLES SOUTH

20185 OCEAN KEY DR

PATTERSON MICHELE

TAMBURI GERARDINE

$495,000

BOCA LAKES

4111 NW 28TH WAY

REEKIE PAUL

FEDERAL HOME LOAN MTG CORP

$514,000

BOCA POINTE CC - HAMLET

7921 TENNYSON CT

KOTOWITZ CYNTHIA

AMSALEM ELI

$810,000

BOCA POINTE CC - PALOMAR

7188 VIA PALOMAR

WEISS WILLIAM L

SABER ELAINE P INDIV TR

$350,000

BOCA POINTE CC - PALOMAR

7195 VIA PALOMAR

PENN BARBARA JANER

SULTAN JEFFREY M

$339,000

15-JUN-04

04-SEP-14 09-JAN-14

04-FEB-14

27-SEP-06 18-DEC-07 29-MAY-14

$690,000

27-JAN-05 12-JUL-05

$261,200

01-FEB-89

Source: Palm Beach County Property Appraiser

Claire, Coldwell Banker’s

Call

“Working with Claire and the Sheres Realty team has been a wonderful experience. Everyone was professional, courteous and responsive to all questions. The transaction was unbelieveably smooth. I highly recommend Claire Sheres and her excellent team.” Arlene Callender Boca Raton

Claire Sheres Realtor®, GRI, e-PRO, CNS International President’s Premier International Legends Society

561-414-4146 Claire@SheresRealty.com SheresRealty.com

happenings at home

SUBDIVISION

ADDRESS

BUYER

SALE PRICE

SELLER

PRIOR SALE PRICE

PRIOR SALE DATE

COLONNADE AT GLEN OAKS

4498 NW 26TH AVE

WEINTRAUB JAMIE A

MANUS BARBARA TRUSTEE

$593,000

ENCANTADA

7042 MONTRICO DR

VEKSLER ALINA

NATIONSTAR MORTGAGE LLC

$493,500

$400,300

01-OCT-96

ESTANCIA

6781 S GRANDE DR

GREENE JAMISON T

MOED YUVAL

$620,000

$387,000

24-JUL-00

GRANDE ORCHID

6565 GRANDE ORCHID WAY

JOHNSON BRIAN K

PETROLIA ANTHONY H JR

$815,000

$812,500

04-DEC-03

ISLAND LAKES AT LOGGER’S RUN

11681 ISLAND LAKES LN

PREBLE HERBET E

SUTHERLAND WAYNE

$482,000

$472,500

07-NOV-07

LAKE ROGERS ISLE

700 NE 38TH ST

HIRSCH ZVI

EISENBERG MARLENE K

$1,425,000

$1,060,000

25-AUG-99

LE LAC

6030 LE LAC RD

SAIPHER MICHELLE F

SCHULTHEIS GARY J

$3,100,000

$2,791,873

10-DEC-08

LES JARDINS

4500 NW 23RD CT

MEYERS MAUREEN

BECNEL KRYSTAL A

$1,000,000

$775,000

26-AUG-02

LES JARDINS

2385 NW 46TH ST

POLATSEK HARRY D

ADLER PAMELA BETH INDIV TRUSTEE

$1,288,105

LEXINGTON ESTATES

10084 LEXINGTON ESTATES BLVD

HSU FELIPE CHWAN-LUEN

MALMQVIST ERIK O

$390,000

$380,000

10-JUN-08

LEXINGTON ESTATES

10058 UMBERLAND PL

HERSHKOVICH OFRA COHEN

SOSNOSKI WILLIAM

$395,000

$295,000

01-JUN-99

NEWPORT BAY CLUB

6584 HAMPTON CIR

MUSTO VICTORIA

BRENNER LOIS R

$405,000

$165,000

01-MAR-94

NEWPORT BAY CLUB

6688 PORTSIDE DR

PRESSER CRAIG

ROBERTS JOHN MICHAEL

$600,000

$490,000

OLD FLORESTA

888 OLEANDER ST

LEVIN SARA

SUNTRUST BANK

PALM BEACH FARMS

990 SW 18TH ST

WEINER MARK

SECRETO RONALD J

$495,000

$125,000

01-OCT-82

WOODFIELD CC - CAMBRIDGE PARK

3971 NW 58TH ST

SANDBERG MICHAEL

RODRIGUEZ GABRIELA

$325,000

$355,000

26-JUN-13

WOODFIELD CC - CLUBSIDE

3583 NW CLUBSIDE CIR

GRAF ANITA G

ZOLENGE LYNN M

$800,000

23-JAN-07

WOODFIELD CC - COVENTRY

3748 COVENTRY LN

DALLEY LAURA COHN

GOODMAN KENNETH J

$1,910,000

16-MAY-07

WOODFIELD CC - DEVON PLACE

3972 NW 52ND ST

ALTSCHUL JAMIE

ROSENTHAL JILL A

$1,012,000

$645,000

10-AUG-10

WOODFIELD CC - HAMILTON PLACE

4178 NW 55TH PL

ROSEN HELENE C

KAUFFMAN ALAN C

$555,000

$735,000

13-SEP-06

06-JAN-15

24-SEP-12

$1,200,000

11-FEB-11 02-MAR-15

Source: Palm Beach County Property Appraiser

Palm Beach County !

#1 Agent in 2007 UILT IN REB

Bermuda Run At Broken Sound CC $2,600,000

EFRONT LAK

The Oaks At Boca Raton $1,499,999 Scan for New 1-click MLS search

F VIEWS GOL

LAKE VIEWS NG LO

E VIEWS LAK

Devon Place At Woodﬁeld CC $2,200,000

Hamptons at Woodﬁeld CC $1,998,800

RENOVATED LLY FU

CULAR VIEW CTA SPE

ATE LOT PRIV

Devon Place At Woodﬁeld CC $1,474,900

Somerset At Woodﬁeld CC $1,175,000

Woodﬁeld Hunt Club $850,000

Landings $1,599,000

Claire Sheres

TWO NAMES YOU CAN TRUST LOCALLY KNOWN. GLOBALLY CONNECTED.

E VIEWS LAK

The Oaks At Boca Raton $1,599,000

OCK VATE D PRI

Mizner Court $699,000

givingback

Photos by David Scarola

[charity never goes out of style]

NOT JUST DESSERTS Meals On Wheels Of The Palm Beaches Launches Pie It Forward BY LINDA HAASE or many Thanksgiving fans, dessert is the very best part of the meal. With options like creamy pumpkin, sweet pecan and cinnamon-infused apple (à la mode perhaps?), each bite is better than the last. But what if your holiday pie could do double duty – wrapping up your meal and helping others at the same time? This year, it can, thanks to “Palm Beach County’s biggest Thanksgiving pie sale,” hosted by Meals on Wheels of The Palm Beaches. The Pie It Forward campaign – from Oct. 1 to Nov. 14 – unites local chefs and philanthropists in support of Meals on Wheels’ mission to feed homebound local seniors. “At Thanksgiving, we all need two things: a pie and a chance to pay it forward. Supporters are rallying around Pie It Forward to bring awareness and support to senior hunger in Palm Beach County,” says Charlie Ring, who founded the nonprofit in 2010. “We are thrilled to have the support of our chefs and sponsors, and we can’t wait to Pie It Forward.” The chefs, including ones from Eau Palm Beach Resort & Spa, Four Seasons Resort Palm Beach, Howley’s, Lincoln Culinary Institute, Table 26,

160

T H E B O C A R AT O N O B S E R V E R

HOW SWEET IT IS: (Clockwise from left) Charlie Ring and Maura Nelson, Pie It Forward campaign director; student Lukas Roder and client Howard Smith; client Annie Griffin and volunteer Pat Poitras; volunteers at work

Mar-a-Lago Club and Whole Foods Market, will bake and donate pies, which will then be available for pickup at “Pie Central” at the Palm Beach County Convention Center Nov. 24. Each pie will cost $25 and will provide one homebound senior with a week of hot, nutritious meals. The organization hopes to sell 2,000 pies this year. Want to help? Buy a pie (or two or three) at mowpb.org; virtual ones are also available. The campaign is especially important since the organization doesn’t get government funding and relies on grants and donations – and help from its 120 dedicated volunteers. Funds from the sale will stay in the local community, organizers say, allowing it to help more people. “We’re responding to a need in the commu-

nity, and it continues to grow,” Ring says. During the organization’s first year, volunteers delivered about 4,000 meals. This year, it expects to deliver at least 25,000 to seniors who are primarily homebound due to age-related issues, illness or physical disability in cities including West Palm Beach, North Palm Beach and eastern Lake Worth. In addition to meals, volunteers serve up helpings of compassion – and have even saved lives. “They called 911 to help a recipient who had a stroke and another who had fallen and cut his head,” Ring says. “We thought we were just delivering hot meals, but it turns out our mission is much more than that.” O For more information, call 561-802-6979 or visit mowpb.org.

B O C A

C H I C

B O C A

W E S T

NEWLY RELEASED RESIDENCES FROM THE $800’s New Floor Plans Ranging from 1,850 to over 3,500 sq. ft. • Now Offering Finished Luxury Residences • Contemporary architecture • Resort-style amenities

New Design Center with Full Kitchen Now Open in the Sales Center A K O Y A B O C A W E S T . C O M P R I VAT E P R E S E N TAT I O N S : 5 6 1 . 3 6 2 . 2 7 1 9 ORAL REPRESENTATIONS CANNOT BE RELIED UPON AS CORRECTLY STATING THE REPRESENTATIONS OF THE DEVELOPER. FOR CORRECT REPRESENTATIONS, MAKE REFERENCE TO THE DOCUMENTS REQUIRED BY SECTION 718.503, FLORIDA STATUTES, TO BE FURNISHED BY A DEVELOPER TO A BUYER OR LESSEE. ALL DIMENSIONS ARE APPROXIMATE. PLANS, MATERIALS AND SPECIFICATIONS ARE SUBJECT TO ARCHITECTURAL, STRUCTURAL AND OTHER REVISIONS AS THEY ARE DEEMED ADVISABLE BY THE DEVELOPER, BUILDER OR ARCHITECT, OR AS MAY BE REQUIRED BY LAW.