65 ,000 AUDITED CIRCULATION
SHAKE IT UP!
THE LATEST FOOD FAD TAKES THE TRADITIONAL MILKSHAKE TO CREATIVE NEW HEIGHTS
THE FOOD & WINE ISSUE
WHERE THERE’S SMOKE
MIAMI’S STEVEN RAICHLEN ON THE PRIMAL CONNECTION BETWEEN BARBECUE AND MAN
GRAPE EXPECTATIONS
SIP YOUR WAY THROUGH SOUTH FLORIDA WITH OUR AREA GUIDE FOR WINE LOVERS
FOOD COURTS GO GOURMET
THE FOOD HALL TREND SWEEPING THE GLOBE IS TAKING ROOT IN SOUTH FLORIDA
OCTOBER 2017
ANDREW ZIMMERN
OF “BIZARRE FOODS” HAS A HEALTHY APPETITE FOR STORYTELLING AND CONNECTING CULTURES
LA DOLCE VITA
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contents VOLUME XIV NUMBER 9
10.2017
IT UP! 60 SHAKE The Latest Food Fad Takes The Traditional Milkshake To Creative New Heights
THERE’S 66 WHERE SMOKE
Miami’s Steven Raichlen Dishes On The Primal Connection Between Barbecue And Man
70 GRAPE EXPECTATIONS Sip Your Way Through South Florida With Our Area Guide For Wine Lovers
COURTS 76 FOOD GO GOURMET The Food Hall Trend Sweeping The Country – And The Globe – Is Taking Root In South Florida
LA DOLCE54 VITA
ANDREW ZIMMERN OF “BIZARRE FOODS” HAS A HEALTHY APPETITE FOR STORYTELLING AND CONNECTING CULTURES
4
T H E B O C A R AT O N O B S E R V E R
Photo by Steve Henke
THE FOOD & WINE ISSUE
contents departments
19
19 observed
HOT STUFF & THE PEOPLE WHO MAKE IT HAPPEN 19 The Buzz 24 Trends 26 La Vida Boca
29 media blitz
THE QUINTESSENTIAL ARTS REPORT 29 On Screen 30 In Print 34 On Scene
24
43 that’s life
29
A GUIDE TO PERSONAL GROWTH 43 Relations 46 Parents 50 Destinations
50
95 taste
THE DISH ON FOOD, WINE & RESTAURANTS 96 Recipes 102 Review 104 Review 106 Listings 106 Bites
96
127 happenings THE ESSENTIAL SOCIAL DIGEST 127 Around Town 137 Calendar 148 Flash
158 fyi
LOCAL NOTABLES & REAL DEALS 158 At Home
160 giving back CHARITY NEVER GOES OUT OF STYLE
137
65 ,000 AUDITED CIRCULATION
SHAKE IT UP!
THE LATEST FOOD FAD TAKES THE TRADITIONAL MILKSHAKE TO CREATIVE NEW HEIGHTS
THE FOOD & WINE ISSUE
WHERE THERE’S SMOKE
MIAMI’S STEVEN RAICHLEN ON THE PRIMAL CONNECTION BETWEEN BARBECUE AND MAN
GRAPE EXPECTATIONS
SIP YOUR WAY THROUGH SOUTH FLORIDA WITH OUR AREA GUIDE FOR WINE LOVERS
FOOD COURTS GO GOURMET
THE FOOD HALL TREND SWEEPING THE GLOBE IS TAKING ROOT IN SOUTH FLORIDA
OCTOBER 2017
6
ANDREW ZIMMERN
OF “BIZARRE FOODS” HAS A HEALTHY APPETITE FOR STORYTELLING AND CONNECTING CULTURES
LA DOLCE VITA
VOLUME XIV NUMBER 9 ON THE COVER: ANDREW ZIMMERN PHOTO BY: MADELEINE HILL
Volume XIV, Number 9, The Boca Raton Observer, (USPS 024758, ISSN 1940-4239) is published monthly except for July by A&A Publishing Corp. Executive Offices: 7700 Congress Ave., Suite 3115, 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, 7700 Congress Ave., Suite 3115, Boca Raton, FL 33487.
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are ho ou. t, sw y ee her with str c a te ing -way learn div a two e all r, and w he lt.” in t It’s way h o resu s– a the eac ng thi the om ow as ., r l l f a of we re gr eA “In out – we delin udent ea d m t an sroo hat w reat Ma idge s s g br x cla lore w g in en O h p n t w ha ex dyi t nd stu th. A ving d i l dep ’re d bui u u yo p, yo able ith w h dee matc hips nd s un tion nts a e a rel stud the
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from the publisher 10.2017
W
Linda L. Behmoiras linda@bocaratonobserver.com
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T H E B O C A R AT O N O B S E R V E R
elcome to The Food & Wine Issue, one of our favorites to put together every year. Eating healthy was quite challenging in our office as we spent days poring over tantalizing food images and recipes. But food and wine always seem to help during stressful situations, as we experienced recently when our community faced the wrath of Hurricane Irma. In our home, we consumed our fair share to weather the storm. We kick things off with Chef Andrew Zimmern, host of the Travel Channel’s “Bizarre Foods.” His international culinary experiences are legendary and have brought people from different walks of life together through food. Read about his inspiring personal journey and the strange cuisines he has sampled in “La Dolce Vita” (page 54). Also inside, we introduce you to culinary writer, “Project Smoke” host and part-time Miami resident Steven Raichlen, who discusses the art and history of barbecue in “Where There’s Smoke” (page 66). Plus, we look at one of the latest foodie trends – giant milkshakes. Just reading “Shake It Up!” (page 60) will make your mouth water. Luckily, there are plenty of local spots where you can indulge in these over-the-top creations. And, if you’re looking for culinary diversity, be sure to read “Food Courts Go Gourmet” (page 76) to discover how the food hall trend is sweeping the globe, including South Florida. Finally, we explore our area’s wineries, wine bars, shops and events in “Grape Expectations” (page 70), our comprehensive guide for oenophiles. Food and wine are a large part of the social season. With Boca’s just beginning, I want to acknowledge some of our incredible charity partners and their menu of events that benefit our community. Of course, Boca turns pretty in pink in October for Breast Cancer Awareness Month. We hope you join us at the 14th Annual Go Pink Luncheon, featuring guest speaker Joan Lunden, at the Boca Raton Resort & Club on Oct. 13 to benefit the Christine E. Lynn Women’s Health & Wellness Institute and the Eugene M. & Christine E. Lynn Cancer Institute at Boca Raton Regional Hospital. Then, on Oct. 30, we’ll see you at the 8th Annual Not My Daughter… Find A Cure Now! Shopping Boutique and Luncheon at the Fort Lauderdale Marriott Coral Springs Hotel, Golf Club and Convention Center. And don’t forget to shop at Saks Fifth Avenue Boca Raton during its Key To The Cure event, Oct. 13-15, when the store will donate 100 percent of sales from its limited edition T-shirt and 3 percent of designated merchandise sales to the Women’s Cancer Research Fund. We hope you savor this issue and wish you a fun, safe and candy-filled Halloween. With season in full swing, make sure to enjoy lots of fabulous food and wine with family and friends. Remember to always live, love and eat!
Photo by Carlos Aristizabal
SIP & SAVOR
from the editor 10.2017
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Chelsea Greenwood chelsea@bocaratonobserver.com
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ight now, I’m at a cruising altitude of 30,000 feet, enjoying complimentary Wi-Fi from Delta Air Lines, which it’s providing for all Florida flights. That’s because I’m just one of thousands who evacuated the Sunshine State due to Hurricane Irma. The past week has been a surreal experience. When Irma seemed bound to directly strike South Florida, my husband and I had to make a tough decision: Should we stay or should we go? We chose to shutter up our house, pack our most precious belongings (which was a harder decisionmaking process than I expected) and hit the road with our dachshund. Normally a nine-hour drive, it took 20 hours to reach Atlanta. We left at 3 a.m. and drove straight through, save for a couple pit stops along the way. We were exhausted and stressed. We were concerned about our home and loved ones and didn’t know if we’d made the right choice. But, like every storm cloud, Irma came with a silver lining. During our exodus, we experienced Southern hospitality in spades. Shortly after we crossed the Florida-Georgia line, we stopped for gas and a bite to eat. We saw a woman holding up a sign, offering free sandwiches at a nearby barbecue joint for Florida residents. The food hit the spot, and the proprietors catered to our every need. The kindness – and the comfort food – only continued from there. As we queued up at a gas station with long lines, locals saw our license plate and waved us ahead. When we arrived in Atlanta, our hotel had waived its no-pets policy and went to every length to make us feel welcome, like serving up free pizza in the afternoons. While in town, we heard that the Atlanta Braves were giving free tickets to Florida residents for the weekend’s games against the Marlins, and many strangers sensed we were out-of-towners, asked about our situation and wished us well. When we tired of hotel eats, we went in search of something more satisfying. Atlanta is a foodie town, and we went whole hog for all the Southern comfort food we could handle: pimento cheese, shrimp and grits, chicken biscuits, fried green tomatoes, barbecue. We had to tote our dog along with us everywhere, and most restaurants were more than happy to accommodate us on their patios, providing bowls of water and treats for Finnegan. It was just the hospitality we needed, and we found ourselves momentarily forgetting our cares. Now, as I return home, I’m full of mixed emotions. I’m anxious about our home, my family members on the Gulf Coast and the millions who have been affected. And I feel guilty for leaving my husband to make an arduous drive home with our fur baby and my in-laws. But, even more so, I’m filled with gratitude and hope, not only because we dodged a bullet, but because we felt the full generosity of the human spirit on this trip. During times of trial, the wise Mr. Fred Rogers used to advise: Look for the helpers. They’re always there, ready and willing to lend a hand to those in need. We found the helpers in Georgia, and I will never forget them.
Photo by Carlos Aristizabal
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the buzz
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trends
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la vida boca
HOT STUFF & THE PEOPLE WHO MAKE IT HAPPEN
JOY OF COOKING
Chef And Culinary Guru Kate Von Creates Kitchen Magic Onscreen and Off
Photo by Rochalle Stewart
At 28, Kate von Schledorn, better known
as Kate Von, is already a rising star chef and culinary guru. In 2016, she won twice on the Food Network’s popular “Cutthroat Kitchen” show. The former West Palm Beach resident, who just relocated to San Diego, California, achieved her second win with a dessert pancake topped with fresh fruit, yogurt and honey – a dish representative of her commitment to holistic nutrition. Not only did the show test Chef Von’s cooking skills but it displayed her bold personality and ability to engage in lively repartee. One of her competitors, Chef Vincent Purcell, is a big fan and describes her as “very bubbly and passionate about the food she creates.” Chef Von’s appearance on “Cutthroat Kitchen” came about almost by accident. “I met somebody in a grocery store in Hollywood when I knocked over some nuts,” she says. “And he helped me clean them up.” Her rescuer worked for the Food Network, and, after hearing that Chef Von had cooked in private households, including those of the Shrivers and Kennedys, he said that she seemed like a television personality. Chef Von auditioned for the Food Network and got a callback three years later. They interviewed her and asked her to appear on “Cutthroat Kitchen.” She later starred on a follow-up series, “Camp Cutthroat.” Inspired by that success, Chef Von returned to California last summer to develop a show of her own. “I knew I should have my own show instead of
continuing as a game show chef,” she says. Her confidence and individuality surfaced early in life as she grew up in a traditional suburban setting near Milwaukee, Wisconsin. At 5, she insisted on dropping out of school. She was home-schooled and then attended high school in Montana after the family moved there. During her teenage years, she became interested in healthier eating. “I had so many food sensitivities,” she explains. “I didn’t want to feel that way.” She began cooking for herself and felt much better. Chef Von’s commitment to healthy cooking intensified further when she studied holistic nutrition at the Bauman College in Santa Cruz for two years. Now, she follows a plant-based diet, advocates for nutritious eating at every turn and hopes to create a television platform based on that premise. “I’m going to give a healthier alternative that focuses on plant-based culture,” she says. “Good food makes you feel great.” – April W. Klimley
OCTOBER 2017
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observed buzz
SAKE REVISITED If you’ve been turned off from sake
by drinking a hot cup of the Japanese rice wine, perhaps at your local sushi joint, don’t write off the drink completely. Like regular wine, sake has a wide range of quality levels, and more and more U.S. consumers are learning to appreciate the difference, which is boosting the national sake market. “As the consumer’s appetite for sushi has evolved from California rolls to nigiri and omakase offerings, so has their appetite for sake,” says Scott Jove, vice president of sales and marketing for Miramar’s Shaw-Ross International Importers, the national representative for leading sake brand Gekkeikan. “Rather than simply ordering a house sake and drinking it hot, consumers are now discerning between different quality levels of sake, trading up into the premium tiers and drinking it chilled like they would a glass of white wine.”
The difference lies in the rice polishing ratio, “or the percentage by which the rice has been polished away before being combined with the other ingredients,” Jove explains. “There are three quality tiers of sake: Junmai (30 percent polished away) is considered premium, Junmai Ginjo (40 percent polished) is considered super-premium and Junmai Daiginjo (50 percent polished away) is considered ultrapremium.” So you might want to skip the hot stuff the next time you go out for sushi and try a chilled glass instead. The difference just might surprise you. Visit gekkeikan-sake.com.
ISLAND TIME Scott Jove
Entering its 20th season in Boca Raton, Ke`e Grill is an area favorite known for serving topquality food at a great value in a comfortable, tropical environment. In fact, the establishment was named “most popular in décor, food, seafood and service” on Zagat.com from 2009-2015. General Manager Marty Choboy, who has been with the restaurant since it opened, says that fans of Ke‘e Grill come back again and again for “consistency in cuisine and service.” Staffers know regulars by name, and diners often place their orders by requesting “the usual.” Choboy invites locals in to enjoy such entrées as the Veal Chop, Cioppino and Lamb Chops; a a huge selection of fish featuring many preparation options; and the popular Seasonal Specials
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menu that runs daily until 6 p.m., even in season. Visit keegrillbocaraton.com.
“
[OVERHEARD]
The food was good: I had it delivered from Naked Lunch and Naked Taco every day. Tuesday is officially Taco Tuesday here at the hospital now.
”
– Restaurateur and Chef Ralph Pagano, who recently returned to his home in Boca Raton after being treated for burns from a cooking accident, about his hospital stay Source: Miami Herald
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No.
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FLORIDA’S NATIONAL RANKING for amount of agricultural exports Source: Florida Department of Agriculture and Consumer Services
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RO AL PALM PLACE TM
Your Style For Life
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Fun, Fashionable and Fabulous! International Restaurants Fashion Boutiques Fine Jewelry Fine Art Salons & Spas Specialty Shops Financial & Legal Services ȱ ȱ Ĝ Luxury Rental Residences PETS WELCOME!
ȱ ¢ǰȱ ȱ ȱ Ĵ ȱ Park Road, Downtown Boca Raton www.royalpalmplace.com
observed buzz
OUR CUP OF TEA We recently stumbled upon Yaxche Tearoom on South Swinton Avenue in Delray Beach while looking for a Starbucks alternative. This welcoming, chill spot couldn’t be more different than that corporate chain. In a former rectory, owner Alexandra Wayne serves up 100 varieties of organic tea from around the world alongside coffee and local treats. But Yaxche (pronounced “yaw-chee”), named for the Mayan tree of life, is meant to be more than just a tearoom. “We are a group of people who believe that there are things much bigger than ourselves,” according to its Facebook page, which notes that a portion of proceeds from the business goes to charity. “We believe in building community, being green, sustainable and in providing the highest level of service and most genuine exchange of good energy.” Staffers help each guest choose a loose-leaf tea based on caffeine level; flavor profile; and desired efTom Colicchio
fect, such as detoxifying or soothing. Opt to have it hot or cold, and pair your cuppa with sweet and sa-
TOP ’WICH Tired of the same old sandwich? Restaurateur and Chef Tom Colicchio, of “Top Chef ” fame, knows a thing or two about taking this staple to the next level. Just look at his Grilled White Cheddar with Pears, Walnut Pesto & Cranberry Mustard sandwich, perfect for fall. Chef Colicchio recently asked amateur cooks nationwide to submit their best sandwich recipes to the annual America’s Better Sandwich Contest by Arnold Bread for a chance to win $25,000. The deadline is Oct. 26, and one loaf of bread will be donated to Feeding America for every recipe submitted and each vote cast. If you still need a little help, Chef Colicchio offers the following tips to create a superior sandwich:
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vory goodies like empanadas, avocado toast, Crazy Good Carrot Cake or Decadent Belgian Chocolate Layer Cake. Visit yaxchetearoom.com.
• “Always use the freshest ingredients you can find; there’s no substitute for a perfectly ripe piece of produce.” • “Create sandwiches that fit your and your family’s palates, not what the latest trends tell you to.” • “The architecture of the sandwich is as important as what you put in it. If it isn’t built solidly, it will fall apart.” For example, for the Grilled White Cheddar sandwich, he advises spreading walnut pesto on each piece of bread, adding one slice of cheese to each, then sliced pears and topping with the last piece of cheese. Finish with cranberry mustard and the second slice of bread. Visit arnoldbread.com/americasbetter-sandwich.
[STATS] ACRES OF FARMLAND IN FLORIDA, as of 2016
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Source: USDA
“
[OVERHEARD]
We discovered that the best way to create [blue wine] was to go back to the beginning and merge nature and technology: we mix different varieties of grapes and … two organic pigments to turn it blue.
”
– Aritz López, co-creator of Gik, a new blue wine available in Florida Source: The Daily Meal
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VENI, VIDI, VINO
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5. If you’ve broken a cork or two while trying to open a bottle of wine, the RABBIT AUTOMATIC ELECTRIC CORKSCREW is for you. Simply place the rechargeable gadget on top of a bottle, and it will remove and eject the cork in seconds. Available at rabbitwine.com. 6. The new FATTO A MANO SERIES BY RIEDEL features colorful, ultra-thin glassware handmade in Austria in traditional Venetian style. The Black & White capsule collection includes eight styles with unique twisted stems. Sold separately. Available at riedel.com. 7. For the serious collector, THE OENOPHILE’S WINE CELLAR MANAGEMENT SYSTEM FROM HAMMACHER
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SCHLEMMER records each wine and allows you to access data, including bottle location, maturation date and varietal, on the 17-inch touchscreen computer. Available at hammacher.com. 8. The handblown Z GALLERIE ACE DECANTER serves double duty as both a striking statement piece and a practical vessel for aerating and pouring your favorite wines. Exclusive to Z Gallerie. Available at zgallerie.com.
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OCTOBER 2017
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observed la vida boca
TOP TOQUE Pastry Chef Jason Licker Brings WorldClass Experience To Boca Raton BY MARY THURMAN YUHAS
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world-class pastry chef with a passion for fitness sounds like an oxymoron – until you meet Boca Raton resident Jason Licker. “I seldom eat dessert,” says Chef Licker, 41. “But, in my mid-teens, I ate everything in front of me.” Healthy eating hit home when the Long Island native was 19. Doctors warned his mother, Nancy Licker, not to eat sugar after a cancer diagnosis. It was a tall order for the dessert-loving mother and son, especially since Nancy had a passion for baking. Togeth-
If you aren’t having fun at work, then it really feels like work. Having fun in everything is very important to me. er, during her last summer, they learned how to bake fat-free, gluten-free and sodium-free pastries, and that healthful approach continues to drive him today. The young man quickly became hooked on baking, and, the following year, he begged his way into a pastry chef internship at the esteemed Union Square Café in Manhattan. He thrived in what he calls the “organized insanity” of a professional kitchen. “I had no idea what I was doing,” Chef Licker says. “I messed up everything.” But he learned. Soon, he enrolled 26
Jason Licker
in the French Culinary School in Manhattan (now the International Culinary Center) and completed a six-month pastry and baking course. Over the next seven years, he worked in New York and Miami (including at The Shore Club and Nobu Miami Beach) until Chef Karlheinz Ritter at The Westin Bund Center, Shanghai, invited Chef Licker to join his team. In Asia, he saw hospitality elevated to a new level. Thirty pastry cooks
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worked under him at The Westin. During his 12 years in Asia, he also worked at The Venetian Macao Resort Hotel in Macau and the JW Marriott in Hong Kong and was the corporate pastry chef for Cé La Vi Restaurants Global. During a hiatus from hotel work, Chef Licker and two of his pastry cooks went on to win “Iron Chef Thailand.” Recently, Chef Licker released “Lickerland: Asian-Accented Desserts,” one of three cookbooks
nominated for the 2017 James Beard Book Award, Cooking from a Professional Point of View. Currently, he freelances at highprofile area events and may open a restaurant in South Florida soon. Passion and humor are essential ingredients in the life of this multitalented man. “If you aren’t having fun at work, then it really feels like work,” he says. “Having fun in everything is very important to me.” O
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[on screen in print on scene]
THE QUINTESSENTIAL ARTS REPORT
IT’S THE BOMB
Michael Keaton And Dylan O’Brien Save The World In Explosive “American Assassin” BY BILL BOWEN
I
t’s been 55 years since agent 007 matched wits with “Dr. No” on a Caribbean island in the first James Bond film, and the motives for modern-day nut jobs who want to blow up the world are quite different now. Director Michael Cuesta’s “American Assassin” pits veteran CIA agent Stan Hurley (Michael Keaton) and promising young recruit Mitch Rapp (Dylan O’Brien) against forces bent on harming the West with a nuclear weapon. Rapp is the recurring protagonist in a
Director Michael Cuesta’s “American Assassin” pits veteran CIA agent Stan Hurley and promising young recruit Mitch Rapp against forces bent on harming the West with a nuclear weapon. series of novels by the late Vince Flynn, on which the film is based. The oft-repeated mantra Hurley drums into his talented protégé, “Don’t make it personal,” is a questionable script device considering that Rapp’s motives are established in the film’s opening scene, when his fiancée, Katrina (Charlotte Vega), is gunned down with scores of others during a terrorist attack. Rapp survives and dedicates himself to acquiring the martial arts and weapons skills needed for revenge. The CIA is thrust into action, in an operation headed by officer Irene Kennedy (Sanaa Lathan), when a nuclear device is stolen and intel indi-
cates Iranian military leaders are planning to attack Israel. Kennedy sees something in the persistently insubordinate Rapp and insists that Hurley include him on the team, along with young agents Victor (Scott Adkins) and Annika (Shiva Negar). But, then, as often happens in geopolitical adventures, the plot thickens. The front man for the bad guys is a shadowy figure known as Ghost (Taylor Kitsch), who, it turns out, is a rogue CIA agent and former Hurley protégé. It also turns out that Annika is a niece of one of the villains, and, just when it seems there might be some sexual tension between her and Rapp,
quite the opposite occurs. OK, so maybe the plot is overly thickened at this point. But the payoff comes when the scriptwriters decide to ignore the cinematic precedent that a ticking bomb is always disarmed at the last second. They let the thing explode. Nothing in director Cuesta’s re-
sume (2001’s “L.I.E.,” 2005’s “12 And Holding” and 2014’s “Kill The Messenger”) reveals how adept he would be at depicting the explosion of an underwater nuclear bomb, but the sequence (rendered in CGI, of course) takes place in close proximity to the U.S. Sixth Fleet and is well worth the price of admission. O TIME: 1 hour, 51 minutes RATING: R (for strong violence throughout, some torture, language and brief nudity)
OCTOBER 2017
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GOING PRO
Dive Into Cookbooks From Nationally Acclaimed Restaurants BY KRISTEN ALTUS In the United States today, there are more than 620,000 restaurants. Each tries to hit the nail on the head by combining the best in cuisine, atmosphere and service, but few achieve as much national acclaim as the ones you’ll read about here. In the following five cookbooks, you’ll discover famous recipes and insider tips from top chefs Michael Solomonov, Shane McBride, Nancy Silverton, Marcus Samuelsson and Christina Tosi. So grab an apron, and prepare to recreate their culinary magic in your own kitchen.
“Zahav: A World of Israeli Cooking” By Michael Solomonov and Steven Cook When Zahav opened in 2008, patrons were amazed by how Chef Michael Solomonov used local ingredients to bring authentic Israeli food to Philadelphia. He made it a priority to reach a wider audience by incorporating flavors of not only Israel but the rest of the Middle East, North Africa, the Mediterranean and Eastern Europe. In “Zahav: A World of Israeli Cooking,” he begins with small plates, or mezze, instructing how
Experience soul food at its best with Chef Marcus Samuelsson’s “The Red Rooster Cookbook: The Story of Food and Hustle in Harlem,” an ode to the restaurant that he says taught him “to play, to learn and to dream.” 30
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A TO U C H S TON E
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media in print to make scrumptious appetizers like Fried Cauliflower with Herbed Labneh. He also covers hearty vegetarian dishes such as Twice-Cooked Eggplant, which uses “pan-frying to char and sweeten the flesh, followed by a second cooking with tons of vinegar,” notes the recipe. The resulting dish “converts unsuspecting eggplant haters into passionate fan boys in a single bite,” he says. A starred review by Publisher’s Weekly states that “Solomonov shares his story as well as his wideranging approach to Israeli cuisine in this impressive collection of recipes that are sure to challenge readers’ preconceptions.”
Potato Onion Loaf – “At Balthazar” is more than just a cookbook. Author Reggie Nadelson captures the sights, sounds and smells of the restaurant from every point of view. The New York Post notes that the book “brings the place to colorful, quirky life – and in the process pays homage to the life-affirming qualities of every place we pay to be fed... In Nadelson’s deft hands, the restaurant becomes a metaphor for the city’s ceaseless cycles of ambition, immigration and change.”
“At Balthazar: The New York Brasserie at the Center of the World”
By Nancy Silverton with Matt Molina and Carolynn Carreno
By Reggie Nadelson Celebrating the restaurant’s 20th anniversary, “At Balthazar: The New York Brasserie at the Center of the World” gives readers an exclusive look at the SoHo staple’s recipes, archives, staff and kitchen. With Balthazar, restaurateur Keith McNally was credited with refining and reinventing French cuisine in New York. Although it features 16 recipes from Executive Chef Shane McBride – including Shane’s Grilled Cheese a la Truffe, Soft Shell Crab BLT, Chef Shane’s Steak Frites and
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“The Mozza Cookbook: Recipes from Los Angeles’s Favorite Italian Restaurant and Pizzeria”
Considering that reservations are nearly impossible to come by at Chef Nancy Silverton’s modern Italian restaurants, Osteria Mozza and Pizzeria Mozza, it’s no surprise that she won the 2014 James Beard Award for Outstanding Chef. In “The Mozza Cookbook: Recipes from Los Angeles’s Favorite Italian Restaurant and Pizzeria,” Chef Silverton compiles sweet and savory recipes from both establishments, including appetizers like Mussels al Forno with Salsa Calabrese, the famed Fresh Ricotta and Egg Ravioli with Browned Butter and “secondi” dishes such as Grilled Quail Wrapped in Pancetta with Sage and Honey. Be sure to top off dinner with desserts like Frittelle di Riso with NocelloSoaked Raisins and Banana Gelato. According to the book’s publisher, “Silverton’s lively and encouraging voice and her comprehensive knowledge of the traditions behind this mouthwateringly decadent cuisine make her recipes easy to follow and hard to resist. It’s no wonder it is so difficult to get a table at Mozza – when you’re cooking these dishes, there will be a line out your door as well.”
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than a collection of recipes and anecdotes from [Samuelsson’s] Harlem restaurant. It is a tribute to this world-renowned New York neighborhood and the people who live and work there – just as Samuelsson so proudly and happily does.”
“Momofuku Milk Bar” By Christina Tosi and David Chang
“The Red Rooster Cookbook: The Story of Food and Hustle in Harlem” By Marcus Samuelsson Experience soul food at its best with Chef Marcus Samuelsson’s “The Red Rooster Cookbook: The Story of Food and Hustle in Harlem,” an ode to the restaurant that he says taught him “to play, to learn and to dream.” When he opened the eatery in Harlem, he envisioned a hangout where downtown and uptown residents could bond. Harlem has long been a melting pot for African, Spanish and Caribbean cultures, and that’s exactly what Chef Samuelsson incorporates into his food. While he offers recipes for classics such as Brown Butter Biscuits and Chicken & Waffles, you can also discover new favorites like Jerk Bacon and Baked Beans; Latino Pork and Plantains; and Obama’s Short Ribs, which were served when the former President visited. The Chicago Tribune calls “The Red Rooster Cookbook” “more
At David Chang’s Momofuku Milk Bar in New York City, Chef Christina Tosi takes classic desserts and turns them up a notch – or 10. In fact, her sweet creations are so innovative that most are registered trademarks. In her first cookbook, “Momofuku Milk Bar,” Chef Tosi takes a frank approach to bring readers into her world. She delves into great detail in her recipes, even specifying the exact
brands of butter, sugar, chocolate and eggs to use. With this knowledge and a deft touch, readers can recreate the famous Compost Cookie (a chocolate-chunk cookie studded with pretzel pieces and coffee grounds), Crack Pie (with toasted oat crust and gooey butter filling) and Cereal Milk Ice Cream (which uses the flavorful milk left at the bottom of a cereal bowl). USA Today says that the book “highlights all of the desserts that make [the bakery] a successful New York City foodie destination… It covers baking wunderkind Christina Tosi’s meteoric rise, with her trademark recipes for low-brow, highbrow sweet treats.” O
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MIDAS TOUCH
Bruno Mars Brings 24K Magic World Tour To AmericanAirlines Arena BY LINDA HAASE
T
his might just be the concert of the year, so get your tickets early. Peter Gene Bayot Hernandez, better known as Bruno Mars, will bring his electrifying act to the BB&T Center at 8 p.m. on Oct.15 and AmericanAirlines Arena at 8 p.m. on Oct. 18. (Bruno was the superstar’s childhood nickname; Mars was added when he decided to shoot for the stars with his music.) The show’s high-energy vibe is sure to last long after the final tune. The Grammy-winning Hawaiianborn musician – known for his upbeat tempos and off-the-charts Super Bowl performances – began his foray into show biz at the age of 4 as an Elvis Presley impersonator in his family’s variety show. Mars attributes his ease on stage to those childhood acts.
“Performing from such a young age just got me so comfortable on stage,” he notes on Biography.com. “Growing up performing – that was normal for me. Everyone in my family sings, plays instruments. It’s what we do.” And he does it well, notes Billboard: “Bruno Mars is among the flashiest, most versatile singer/ songwriters in post-millennial pop. An all-around entertainer, he also plays multiple instruments, produces and choreographs.” His shows have gotten rave reviews. This latest one, The 24K Magic World Tour, is no exception. “He filled the St. Paul hockey arena to the rafters with a wildly entertaining performance that further cements his place in the upper
echelon of pop music superstars,” notes the Pioneer Press. According to the Montreal Gazette, “the man is an unreal showman and in his element presenting a carefully planned soiree that pushed his singing and dancing abilities to the forefront.” Mars is also a philanthropist.
He donated $100,000 to victims of Typhoon Yolanda in the Philippines and recently gave $1 million to The Community Foundation of Greater Flint to help with the city’s water crisis. O For more information, call 786-777-1000 or visit aaarena.com.
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t’s fitting that Faith Hill and Tim McGraw titled their latest tour Soul2Soul The World Tour 2017, which is coming to the BB&T Center at 7:30 p.m. on Oct. 19. The singers, who have been married more than 20 years and have three children, have a lot of chemistry – onstage and off. “A band could study for four years with the most distinguished professors at the most prestigious music school in the world and probably not achieve the kind of chemistry that country stars Tim McGraw and Faith Hill showed Friday night at Xcel Energy Center,” notes the Star-Tribune. Ironically, the couple met in 1996 while on tour; she was opening for him. Powerhouses on their own, together, they make music that has captured the hearts of fans around the globe. McGraw has sold more than 50 million records worldwide and has had 43 No. 1 singles; Hill has won five Grammy Awards and
multiple other honors, including Billboard Music, American Music and People’s Choice awards. She also performed the National Anthem in front of 88.5 million viewers at Super Bowl XXXIV and is the only country artist to perform both “The Star Spangled Banner” and “God Bless America” at Super Bowls. The couple last toured together in 2006 (Hill hasn’t been on tour since 2007). But they’re busy with other ventures as well: Both were advisors on “The Voice” last season, and McGraw is partnering with Snap Fitness to create a line of signature fitness clubs. “McGraw’s signature clubs will be customized to reflect his straightforward, independent style and hometown values,” notes his website. “McGraw uses his fitness regime to help meet the rigorous demands of his tour schedule.” O For more information, call 954835-7469 or visit thebbtcenter.com.
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JUST SAY YES
Iconic Rock Group Takes Center Stage At Kravis Center BY LINDA HAASE
F
resh from their induction into the Rock & Roll Hall of Fame, Yes – featuring founder Jon Anderson and veteran band members Trevor Rabin (guitarist and singer) and Rick Wakeman (keyboardist) – take the stage at the Kravis Center for the Performing Arts at 8 p.m. on Oct. 13. “Pioneers of progressive rock, Yes have achieved worldwide success with a history spanning 47 years and 21 studio albums,” notes the band’s website. “The band is known for its expansive songs, esoteric lyrics, elaborate album art and live stage sets.” Although the three musicians performing at the Kravis aren’t part of the band’s latest lineup, they have a long history with the group and
have helped make significant contributions to the musical world. “By fusing the cinematic soundscapes of King Crimson with the hard rock edge of The Who and the soaring harmonies and melodies of Simon and Garfunkel, they took progressive rock from a small audience of aficionados to radio airwaves and football stadiums all over America,” notes the Rock & Roll Hall of Fame website. “While many of their contemporaries wilted once punk hit, Yes managed to change with the times. While prog giants like Pink Floyd, Genesis and Em-
erson Lake & Palmer retired years ago, Yes continues to tour (albeit with some new members) at a pace that would leave bands half their age breathless.” Their induction into the prestigious hall of fame came just shy of the group’s 50th anniversary. “Yes had to wait far too long to get into the Hall,” notes Newsweek.
Nevertheless, they were very grateful for the honor. In his acceptance speech, Anderson recalled a previous visit to the Hall of Fame. “[All] my heroes were there. [Now] we’re going to join. I can’t believe it. It’s truly amazing.” O For more information, call 561-832-7469 or visit kravis.org.
THE DONNA KLEIN JEWISH ACADEMY EAGLES ATHLETICS BOOSTER CLUB PRESENTS ITS
12th Annual Tennis Extravaganza & Party At The Oaks of Boca Raton
Join us Saturday, November 11, 2017, at 7 p.m. for an exciting evening! Round-Robin Matches, Dairy Dessert Reception, Raffles, Prizes & DJ! For more information visit our website at www.dkja.org/boosterclub or call the DKJA Development Office at 561.852.5007 Sponsorship opportunities available. Exclusive Magazine Sponsor
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HEAD FOR HILARITY
Join The Fun At Kravis Center’s Classic “La Cage Aux Folles� BY LINDA HAASE
C
raving a little levity? The Kravis Center for the Performing Arts has the perfect show for you: “La Cage Aux Folles,� the popular hit that blends marvelous music and outrageous comedy. And there are plenty of chances to see the production, from Oct. 6-22. The venue is clearly thrilled to be featuring the show, which translates to “the crazy cage,� as
noted on its website: “‘La Cage Aux Folles’ remains one of the all-time biggest hits, adding new dimension to the boulevard comedy.� For those unfamiliar with the award-winning show, first written by French playwright Jean Poiret nearly four decades ago, here’s a synopsis, courtesy of the Kravis: “After twenty years of unwedded bliss, Georges and Albin, two men partnered for better or for worse, get a bit of both when Georges’ son (fathered during a one-night fling) announces his impending marriage to the daughter of a bigoted, right-wing politician. Further complicating the situation is the ‘family business’: Albin and Georges run a drag nightclub in St. Tropez,
where Albin is the ‘star’ performer, ‘Zaza.’ Georges reluctantly agrees to masquerade as ‘normal’ when he meets the family of the bride-to-be. But Albin has other plans, with hilarious results.� “La Cage Aux Folles� has had many incarnations: a play,
a French-Italian movie, a Tonywinning 1983 Broadway musical, a 1996 American movie (retitled “The Birdcage� and moved to South Beach) and two Tony-winning Broadway revivals. This latest production comes via South Florida talent house MNM Productions. The Kravis show will feature Michael Ursua and Larry Alexander as Albin and Georges. Musical highlights include “A Little More Mascara,� “The Best of Times� and “I Am What I Am.� O For more information, call 561-8327469 or visit kravis.org.
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[relations parents destinations]
A GUIDE TO PERSONAL GROWTH
MORE THAN FRIENDS When Platonic Relationships Become Serious, Emotional Affairs Develop BY DEBRA BANERJEE
Y
ou talk to him and exchange flirty texts throughout the day. You tell each other your innermost thoughts, even sharing the intimate details of your private life. You say to yourself, “We’re not having sex. We’re just friends. So what’s the problem?” There is a problem, even if this scenario doesn’t fit the definition of a traditional affair. Instead, it’s an emotional affair – an infidelity that can be just as devastating to a marriage or a relationship. “An emotional affair is when you spend more emotional energy and time outside your marriage,” says
Carol Weissman, Ph.D., a Boca Raton clinical psychologist. “There may be a sexual attraction, even though it’s not realized. You look forward more to seeing this person than seeing your spouse. A level of intimacy is put onto another, rather than the significant other.” Andrew Baker, a Boca Raton licensed mental health counselor, says an emotional affair is best “codefined” by the couple – when both sides reach an agreement about what has happened and what it means – in a therapeutic setting. Baker defines an emotional affair as “inappropriately
going outside the relationship to get something emotional you’re not getting in the relationship. If one is seeking emotional intimacy of someone outside the relationship too much … because they are missing something in the relationship, that is a problem.” Emotional affairs have become more prevalent in today’s wired world, Dr. Weissman notes, with people connecting with former lovers and friends of the opposite sex on social media. Boundaries fade when friendships begin online without face-to-face interaction. Someone engaged in an emotional
affair may try to improve his appearance for his new friend or may be critical of his spouse to this friend. “There is a sense of denial in the person developing the relationship that it’s nothing more than a friendship,” Dr. Weissman explains. “Secrecy begins to develop, and you don’t mention the other person to your partner.” What are other signs that your partner is going outside your relationship to satisfy his or her emotional needs? Baker, a Ph.D. candidate at Florida Atlantic University, says OCTOBER 2017
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life relations
that red flags include a partner being secretive about texts, calls or social media communication; major changes in physical intimacy in the relationship; communication problems; and conflict avoidance. Our experts agree that both partners must work to repair a relationship damaged by emotional infidelity. When an individual engages in an emotional affair, “something’s missing in the marriage,” Dr. Weissman says. “They have to rekindle the depth of the marriage. They have to talk about the pieces that have been missing. They both have to face up to that.” Baker says the first step in the recovery process is for the couple to find a professional counselor who “knows how to work with infidelity.” It’s important for both partners to be honest and lay all their cards on the table. “Have that discussion,” he says. In a sexual affair, “sex is something tangible,” Baker says. “With something not tangible [like an emotional affair], the partner may be downplaying the significance of it, which is invalidating to the part44
An emotional affair is when you spend more emotional energy and time outside your marriage. There may be a sexual attraction, even though it’s not realized. You look forward more to seeing this person than seeing your spouse. – Carol Weissman, clinical psychologist
ner who experienced it.” It’s crucial that the person having the affair immediately stop it and admit to herself and her partner that it was more than a friendship, Dr. Weissman says. Baker adds: “It’s not about faultfinding. Infidelity doesn’t happen in a relationship where needs are
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being fully fulfilled.” Ultimately, “trust has to happen” for the marriage to be repaired, Dr. Weissman explains. Baker agrees that trust is paramount but notes that trust and communication are co-defined by the couple. “The word is not simple,” he
says. “What is trust? How do we define it in our relationship? Trust is not, ‘I always know what’s going on.’ It’s, ‘I don’t know what’s going on, and I can be OK with that.’” Dr. Weissman says: “The husband and wife have to spend time together, actually scheduling their date time together, and find out what’s going to make the marriage more interesting to both of them.” Vice President Mike Pence’s recently resurfaced comment about not having dinner with any woman but his wife drew criticism for its sexist implications in the business and political worlds. But some experts argue that that is the right course of action to safeguard a marriage against potential extramarital affairs of any sort. “As a counselor, I may not go that far,” Dr. Weissman says, “but I understand where politicians are coming from. You have to be mindful of what the red flags are.” A “work wife” or “office husband” may be typical in the business world, but, if your partner is feeling insecure about your work relationships, “clear boundaries have to be set,” Baker says. “It goes to the core of communication.” O
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life parents
FRIGHT RIGHT Ensure Your Kids Have A Safe And Spook-Tacular Halloween
BY STACEY FEINTUCH
B
elieve it or not, my son began brainstorming his Halloween costume in June. Like most children, Ethan, 7, loves dressing up and trickor-treating. The helicopter mom in me gets nervous, though. What if people don’t see him on the streets? What if he eats something unsafe? What if he trips on his costume? My mind races to scary places. “From costumes to candy, Halloween is packed with fun and treats,” says Deborah Mulligan, M.D., an American Academy of Pediatrics spokesperson, a pediatric emergency medicine physician and a professor at Nova Southeastern
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University in Fort Lauderdale. “But many children’s Halloweens don’t end with a sugar high, rather a trip to the ER. This is because the risk of accidents and injuries is particularly high on Halloween. As parents, we want our little ones to enjoy trickor-treating, but we also want to ensure they have a safe Halloween.” That’s why I sought some expert advice on how to keep my child – and yours – safe this holiday. DRESS THEM PROPERLY. To reduce the risk of costumerelated injuries, avoid masks that can obstruct breathing and vision;
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choose (or make) flame-retardant costumes; and opt for nontoxic, kid-friendly makeup or face paint. “If the child is wearing face makeup, try it in advance on a small area to ensure he isn’t allergic to it,” says Joseph Perno, M.D., an ER physician and medical staff affairs officer at Johns Hopkins All Children’s Hospital in St. Petersburg.
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Thursday, November 2, 2017
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3900 Jog Road
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Boca Raton, Florida 33434
.
561.210.2000
. 10:00 am
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www.saintandrews.net/openhouse
life parents
To increase visibility, choose costumes in noticeable, bright or light colors. Decorate costumes and treat bags with reflective tape or stickers, advises Florida’s Department of Highway Safety and Motor Vehicles (DHSMV). Give kids glow sticks or flashlights so drivers can spot them. Swords, wands, knives or other accessories should be short, soft and flexible. “Avoid accessories around the neck like necklaces,” says Alice Blavo, a pediatric emergency room physician at West Boca Medical Center in Boca Raton. If your child insists on wearing a necklace, it should have a breakaway safety clasp, she says. To prevent falls, kids should wear properly fitting costumes and sturdy, slip-resistant and comfortable shoes. Wigs or beards shouldn’t cover noses, eyes or mouths. TEACH PEDESTRIAN SAFETY. On average, kids are more than twice as likely to be mortally wounded by a car on Halloween than on any other 48
From costumes to candy, Halloween is packed with fun and treats. But many children’s Halloweens don’t end with a sugar high, rather a trip to the ER. This is because the risk of accidents and injuries is particularly high on Halloween. – Deborah Mulligan, pediatric emergency medicine physician
day of the year, according to the nonprofit Safe Kids Worldwide. Advise children to try to make eye contact with drivers before crossing the street. Teach them to use traffic signals and cross at crosswalks, intersections and street corners without darting into the street or crossing between parked cars or through yards, advises the DHSMV. They should look both ways before crossing and then walk (not run) across the street. Pay attention as they cross, and watch for cars that are turning, backing up or exiting driveways or alleys.
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Jason Turchin, a victim’s rights attorney in Weston, represents hundreds of people struck by vehicles every year and agrees that Halloween can be dangerous. “Parents should reinforce the importance of looking both ways before crossing the street,” he says. “With the increase in distracted driving, it’s even more critical that children and their parents use caution when crossing the street or passing driveways.” Walk on sidewalks or paths, and avoid cutting through yards, alleys or driveways. No sidewalks available? Walk facing traffic as close to the curb as possible, notes the DHSMV. Kids should never enter strangers’ cars or homes. And avoid homes without any lights on. Dr. Blavo also suggests mapping your route in advance. Use a buddy system to ensure no one gets left behind, she says: “Walk in a big group with two or three children as buddies.” INSPECT CANDY. Ask (well, you may have to beg!) your child to wait until he gets home
to dive into his treat bag. It may be tempting to sample something, but, this way, you can examine his stash and give him the green light. Throw away anything that is unwrapped or unsealed; is spoiled or expired; isn’t in its original wrapper; looks suspicious or tampered with, such as torn wrappers, discoloration or unusual appearance; is a choking hazard if your child is under 3, like hard candies, gum, nuts or small toys; or is fresh fruit or homemade, unless you know and trust whom it came from. If your child has food allergies, read ingredients on the candy’s label before he eats it. Even if he’s eaten that particular snack previously with no problem, ingredients vary depending on portion size. He shouldn’t eat anything without a label or anything homemade. When in doubt, throw it out. Most of all, trust your gut on this holiday, and be prepared. “Halloween is a great teaching moment,” says Turchin. “Reinforce the safety lessons you’ve been teaching your children all year.” O
life destinations
ECO CHIC
It’s Easy Being Green – And Pampered – At The Luxurious 1 Hotel South Beach BY SUSAN R. MILLER
I
f you think living luxe and being green are mutually exclusive, then you probably haven’t been to 1 Hotel South Beach. At this 426-room hotel, on the north end of South Beach, the two go hand in hand. As the flagship property of the luxurious, eco-friendly 1 Hotels brand (the other two are in New York), 1 Hotel South Beach makes extensive use of recycled and repurposed woods and glass in its organic design. Before the 7,500-pound coral stone “1” statue was placed out front, the hotel was The Perry South Beach; before that, it was the Gansevoort Miami Beach. A $300 million renovation unveiled in spring 2015 transformed it into the chic resort it is today. Situated on 600 feet of beachfront, the hotel is about 10 blocks from the famed Art Deco District, where you can catch glimpses of Miami Beach past. Yet it’s close enough to the restaurants and nightlife that have made SoBe an international tourist attraction. Other nearby points of interest include Sunset Harbour, a booming new district that offers a variety of boutiques and restaurants; the Design District; Wynwood; the Perez Art Museum Miami; and the Phillip and Patricia Frost Museum of Science. No car? No problem. The 1 Hotel South Beach Tesla house car provides complimentary rides to guests traveling within a three-mile radius. Guest rooms feature both city and ocean views. There are 168 suites and one 3,600-square-foot oceanfront Presidential Suite, which is big enough for a family reunion, with seven rooms, two balconies, a dining area that seats eight, a state-of-the-art media room and a pool table. Rooms are decorated in cool grays and blues, and walls are lined with salvaged wood. Each unit includes one of 800 signature terrariums that can be found throughout the hotel. Hangers are made from recycled paper, sheets are organic cotton and mattresses are a hemp blend. Even the room keys are made of recycled wood. In keeping with the environmental theme, you won’t find bottled water in your room. Instead, there’s glassware made from old wine 50
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David Taub, MD, MBA, FACS Urologic Oncology
Portraits in Specialty Care When disease or medical conditions occur that require the care of a specialist, the referral your doctor recommends for you is one of the most important medical decisions you can make. At Boca Raton Regional Hospital’s Lynn Cancer Institute, you’ll find a host of the region’s most accomplished cancer specialists. Like David Taub, MD, MBA, FACS, a recognized leader in South Florida for the robotic surgical treatment of urologic cancers such as prostate, kidney and bladder. It’s expertise like this that’s making us the leading network of specialists in the region. And all of these clinicians practice at Boca Raton Regional Hospital — designated as a Best Regional Hospital by U.S. News & World Report. If you’re in need of a specialist, talk to your doctor about BocaCare, our physician network. Visit BocaCare.com for more information or to schedule a consultation, call 1.844.BOCADOC.
Breast Surgery • Cancer Genetics • Colo-Rectal Surgery • Advanced Endoscopy • General & Laparoscopic Surgery, Varicose Veins & Melanoma • General Surgery • Hepatobiliary & Pancreatic Surgery • Neurosciences • Orthopedics • Pelvic Health • Radiation Oncology • Thoracic & Cardiovascular Surgery • Urgent Care • Urology • Vascular & Endovascular Surgery
life destinations
monkey bars, or test your limits with private training classes led by official Spartan coaches. If biking is more your thing, check out Soul Cycle, a 2,600-square-foot, 54-bike cycling studio. Plus, yoga, Pilates and meditation classes are free for guests. When it’s time to relax, head over to the 4,500-square-foot Bamford Haybarn Spa, and pamper yourself with a massage, a facial or a variety of other holistic treatment options. If all this sounds like something you’d like to do on a regular basis, 1 Hotel South Beach recently unveiled plans for a membership program. The initial phase of
bottles and an in-room water filter that eliminates the need for plastic. Speaking of water, the hotel has four oceanfront swimming pools, including an adults-only rooftop pool, 1 Rooftop. The 30,000-square-foot Center Pool is surrounded by cabanas, daybeds and lounge chairs; the South Pool is located next to the beach; and the Cabana Pool boasts two airconditioned “ultra” cabanas.
Each guest room includes one of the 800 signature terrariums that can be found throughout the hotel. Hangers are made from recycled paper, sheets are organic cotton and mattresses are a hemp blend. Even the room keys are made of recycled wood. Be advised, there is a daily resort fee, which isn’t unusual for the area. It includes chairs and towels at the beach and pools as well as access to the gym. Although there are plenty of restaurants in SoBe, you don’t have to leave the property for a gourmet meal. There are seven restaurants at 1 Hotel South Beach, including new plantbased restaurant Plnthouse by James Beard Award-nominated Chef Matthew Kenney, who adheres to the hotel’s green theme by sourcing local and organic ingredients. Even the drinks are environmentally friendly at Tom on Collins, which serves farm-to-bar cocktails and small plates. Beachcraft features unique farm-to-table cuisine, including locally sourced seafood, and The Sand Box serves up tacos and tortas near the Center Pool. The hotel’s other eateries are STK, 52
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a modern steakhouse; Watr at the 1 Rooftop, which serves Asian-influenced fare; and Nativ Made in the hotel lobby, a grab-and-go venue offering salads, juices and healthy snacks. If you want to burn off a few calories, look no farther than the Spartan Gym. Test your athletic skills by climbing the rope wall and
The Members Club provides exclusive access to 1 Hotel South Beach’s amenities, including the Spartan Gym, wellness programming and supervised activities for the kids. Special pricing is available for services at Bamford Haybarn Spa, on food and beverage at the hotel and for all 1 Hotel room bookings. Membership also gives you access to invitationonly events, including art exhibits, concerts and culinary experiences, as well as priority seating on the beach with complimentary umbrellas and chaise lounges. A second phase, expected to launch next spring, will include a new members-only Beach Club overlooking the ocean. O
contact 1 Hotel South Beach is located at 2341 Collins Ave., Miami Beach. For more information, call 305-604-1000 or visit 1hotels.com/south-beach.
LA DOLCE VITA
ANDREW ZIMMERN OF “BIZARRE FOODS” HAS A HEALTHY APPETITE FOR STORYTELLING AND CONNECTING CULTURES
Photos by Adrian Danciu
BY BETH SOBOL
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As the
host OF TRAVEL CHANNEL’S
“BIZARRE FOODS,”
Andrew Zimmern
has tried everything from deep-friend tarantulas and donkey skin to freeze-dried rotten potatoes and cow vein stew. But his own journey with food began, simply enough, with fish. “I remember being 4 or 5 years old, sitting with my mother in the dunes of Skimhampton Beach in Amagansett,” says Zimmern, 56, who was born and raised in New York City. “It was the late ’60s, and we were watching the sun come up. We had taken the dog to the vet in the middle of the night, and we stopped to see the sunrise. Fishermen were pulling longboats with huge nets in them and pushing these boats through the waves. It was a scene out of the 17th century, but it’s how the local families still fished there. And I remember my mother saying to me that it wouldn’t be long before that way of life would be over.” On weekends, his father would hold him by the ankles and lower him down to the water to pull clusters of mussels from the sea. “That summer,” he says, “all these things happened. I was just fascinated by food and its stories and the emotions that could be generated by it. By the time I was 6 or 7, my family was convinced I would go into the food business. I never wavered.” He began his culinary training as a teen, and, after graduating from Vassar College (where he studied his“I was just fascinated by food and its tory and art history), he estabstories and the emotions that could be lished himself in the New Yorkk generated by it. By the time I was 6 or 7, food scene with cooking gigs at restaurants helmed by Anne my family was convinced I would go into a taker of things, completely,” he says. “The shame that comes Rosenzweig, Joachim Splichal the food business. I never wavered.” along with that is the most deand Thomas Keller. He also did structive force and the biggest bar against getting well.” his fair share of globetrotting. Now a vocal proponent of recovery, he adds: “What helps to erase that His early success was derailed, however, by an alcohol and drug adshame is just to tell one person. I’m an advocate for what I call the one condiction so insidious that it left him homeless at one point. Interventions versation approach. I’ve never watched anyone – or, in my own experience, were tried and failed, but one final attempt stuck when, in 1992, Zimseen someone – have an honest, open conversation about what they’re remern checked into Minnesota’s Hazelden Treatment Center. Now clean ally struggling with and not have the other person meet them with dignity for more than 25 years, he reflects on his former path of self-destruction. and respect. And, when you sprinkle someone who is living in shame with “At the end of my disease run, I was simply a user of people and OCTOBER 2017
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Photos by Steve Henke
dignity and respect, it’s a transformative experience for that human being.” He spent five months in rehab and moved into a nearby halfway house. Zimmern was on the road to recovery but had a career to repair. He started off slowly and with humility, washing dishes and bussing tables at Café Un Deux Trois in Minneapolis. Within weeks, he was named executive chef. His innovation with the French restaurant’s menu spoke to his appreciation of foreign cultures: “I decided, because of the French colonial experience in Vietnam, we were going to cook Vietnamese food on Wednesday nights. It was a way to get business during the middle of the week.” At the same time, Zimmern would regale his team with tales of his own travel adventures during staff meetings. “The meetings would go on for hours,” he says, “and it made me realize I needed a bigger audience.” His international culinary experiences combined with his optimistic post-recovery worldview to inspire a mission: to bring together people from different walks of life through food. “We were living in a world where, politically and geopolitically, we were only talking about our differences,” Zimmern notes. “So I wanted to make a show about exploring cultures through food that – if I told the right stories from the fringe – people would relate to. They would see native people in Africa sharing a family meal that was maybe wild warthog but at the same time didn’t look that different from a family having a hamburger dinner in the American suburbs.” Eventually, his pitch made it to the Travel Channel, and his concept stood out among the network’s programming. “I wanted to be the food guy on the Travel Channel rather than one of many people on the Food Network,” he says. “At the time, I was a newcomer who didn’t have an international reputation. But I was into travel and culture stories.”
The network liked the idea but wanted Zimmern to up the entertainment factor, he says: “So I skewed the pitch more towards the bizarre nature of the foods.” Next, he found a production company and made a five-minute trailer for the show, followed by a 10-minute sizzle reel and then a pilot. “That was 12 years ago, and, now, the show is doing better than ever,” he says. Ross Babbit, formerly a senior vice president at the network, tells Success magazine: “The food is just the starting point. He truly celebrates everything he’s experiencing. That’s who he is. That’s not scripted. That’s Andrew in his full passion.” Episode after episode, Zimmern samples wildly unusual cuisine in exotic locales, speaking with locals and learning more about their native lands along the way. According to the host, some of the strangest dishes he’s eaten on the show include ensete, a fermented, rotted bread that’s buried in the ground of Ethiopia for months before being eaten; pan-fried coral palolo
“We were living in a world where, politically and geopolitically, we were only talking about our differences. So I wanted to make a show about exploring cultures through food that people would relate to.” worms in Samoa; and a power shake of fresh cow’s blood and fermented milk in Tanzania. But, despite what some might consider the gross-out factor, it’s all about the bigger picture for Zimmern. “At this point, I honestly don’t care if I’m eating roast camel or something that came from the bottom of the ocean,” he tells Success. “All I care about is: Who am I eating it with? What’s their story? How can I advance a feeling of rapport with these people and have viewers connect with them?” While filming his hit show, Zimmern has encountered life-altering experiences, he says: “When we were down in Botswana, we were hunting for birds by setting snap-snares with OCTOBER 2017
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ing to connect with her as a human being first. In every situation, I’m honest, open and willing.” “Bizarre Foods” isn’t the only show keeping him on the road. The Travel Channel recently debuted “The Zimmern List,” where he takes viewers on an exploration of his favorite meals and those who make them. “It’s my most personal show yet,” he says. “People will get to see what I really do and how I really live my life when I go to a city.” According to Zimmern’s website, the show is “more than just delicious food on the plate. It’s all about the unique and special experience of the city, the restaurant or the food stall where that dish is being served and, most importantly, the people.” There’s a good chance he’ll make it to South Florida for “The Zimmern List.” “I’ve been all up and down that part of the coast,” he explains. “Professionally, I get down there three or four times a year for food festivals or photo shoots. Recently, we did a conquistador’s route from St. Augustine down to Miami and covered that whole region. I’m down there all the time for work and for pleasure.”
When he’s not roaming the globe and chowing down, he’s spearheading a rapidly growing brand from his Minneapolis home base that includes Intuitive Content, a fullservice production company that creates television and web series. “We’re working on a ton of projects now,” he says. “I think we’re about to burst on the scene as one of the best production companies in America in terms of level of finish but also in terms of a real look and feel that’s changing the way television is being made and the stories that are being told.” His Passport Hospitality, which includes Andrew Zimmern’s Canteen at Target Field and U.S. Bank Stadium in Minneapolis and at Kauffman Stadium in Kansas City, Missouri, is also flourishing. Plus, his marketing company, Food Works, is transitioning to a digital content company with the launch of AZ Cooks, a new series on his website. Giving back is a big priority for Zimmern, who feels he was given a second chance at life through his recovery. He currently sits on the board of Services of the UnderServed, a nonprofit that works to address homelessness, unemployment,
“In tribal situations, sometimes I’ll go live with them for two days before we pick up a camera just to gain their trust. In every situation, I’m honest, open and willing.” mental illness and developmental disabilities. He’s special advisor to the CEO of Appetite for Change, a Minneapolis-based group that helps build social, racial and economic equality through food, and he’s on the board of directors of Taste of the NFL, which organizes events that benefit food banks. “Everything I do is about ‘adventure learning’ with the idea of fostering understanding and awareness in a world that needs more of it,” he says. “It motivates my business, my social justice work and my volunteerism. Everything goes through that filter.” O
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Photo by Madeleine Hill
rope to trap them. As a group activity, the tribe made the rope by taking grass and weaving it together. So, the next day after laying the snares, we go to collect the rope and whatever birds we caught, and there was a bird in every snare. To be helpful, I took out my knife and went to cut the rope, but they erupted at me in anger. They explained to me that they don’t have personal possessions there; it’s all group possessions. And that they all use the rope over and over again until it basically disintegrates.” He continues: “Prior to that trip, I never recycled a can or a cup in my house. After that trip, I became the greenest guy you’ve ever met. These days, I can’t even throw away a twoinch piece of ribbon. I’m not a pack rat, but it’s an example of how travel can change you just like that. Literally overnight, it changed my view of waste and possessions in the world.” Although he’s quick to develop a rapport with strangers, integrating himself into remote cultures doesn’t happen overnight. “In tribal situations, sometimes I’ll go live with them for two days before we pick up a camera just to gain their trust,” he says. “Or I’ll be on-camera, speaking with a grandmother in a sandwich shop for an hour and a half, before we get to the meat of what we really need to shoot because I’m try-
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THE LATEST FOOD FAD TAKES THE TRADITIONAL MILKSHAKE TO CREATIVE NEW HEIGHTS
SHAKE IT UP! BY JAMIE SORCHER
F
ood fusion isn’t anything new. From the explosion of Asian fusion in the 20th century to cronuts, turduckens and sushi burritos, professional chefs and amateur cooks are constantly seeking new ways to reinvent favorite dishes. Milkshakes, too, have been reimagined as everything from Frostys, Frappes and Fribbles to Blizzards, Mistos and McFlurrys, with items blended in and thrown on top. But nothing to date has caused quite the stir as the latest gigantic renditions, also known as “crazy,” “insane” or “freak” shakes. This food fad has taken the traditional milkshake over the top – literally. Served in a variety of vessels, including mason jars, mugs and pint glasses, giant milkshake mashups not only combine an array of unique ingredients in a glass but also extend above it with oddball garnishes that seem to defy gravity. (The costs of such shakes tend to es-
6
TO SIP
Giant Milkshakes From South Florida Restaurants Bacon Cheeseburger Milkshake from Sugar Factory American Brasserie This salty-sweet concoction includes strawberry ice cream drizzled with strawberry sauce and topped with whipped cream, a petite cheeseburger, a candy bacon strip, pretzels and M&Ms in a mug covered with chocolate, pretzel pieces and M&Ms.
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calate, too, depending on your order, with some versions setting you back $18 or more.) Even decorating the outside of the glass – with frosting or sprinkles, for example – isn’t off limits. Patissez, a café in Canberra City, Australia, claims to be home of the original giant milkshake. Pictures of its epic dessert drinks have gone viral on social media, helping to launch the concept around the world, across the country and right here in South Florida. At Hotel Victor in Miami Beach, the Sugar Factory American Brasserie has been serving up Insane Milkshakes since fall 2016, says manager Domingo Lopez. Some of the mouthwatering options include the Bacon Cheeseburger; the Tie-Dye; and the most popular, the Twinkie Dinkie.
Twinkie Dinkie Milkshake from Sugar Factory American Brasserie The most popular shake at Sugar Factory, the Twinkie Dinkie, features vanilla ice cream blended with Twinkie pieces and served in a mug covered with white ganache and gum balls. It’s topped with marshmallow fluff, rainbow rock candy, whipped cream, sprinkles and a Twinkie.
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E.T. Goes To The Movies To Watch The Goonies from Vicky’s House This salted caramel milkshake, which nods to two iconic ’80s movies, has a chocolate frosting rim, caramel popcorn, cola gummies, whipped cream, Hershey’s chocolate syrup, Reese’s Pieces and a fun-size Baby Ruth.
“There’s something about a classic dessert like the Twinkie that really resonates with guests of all age ranges,” he says. “The bright colors from the gum balls, rock candy sugar and rainbow sprinkles give the shake a playful look, making it especially attractive to our younger guests.” To keep diners intrigued, Sugar Factory rolls out new Insane Milkshakes seasonally, Lopez says: “We regularly create special variations to celebrate a special holiday like Valentine’s Day, Fourth of July, Christmas or Hanukkah. These special-edition versions are only available for a limited time, so we encourage guests to come in to try our new flavors before we start cooking up our next shake!” Their latest creation, he says, is the Insane Campfire Spiked S’mores Coffee Milkshake, approved by rapper Drake. “It’s actually our first spiked Insane Milkshake and features a chocolate coffee milkshake, Virginia Black Whiskey, espresso and toasted marshmallow syrup, topped with a double decker s’mores with gold-dusted graham cracker cookies,” he says. If you have a soft spot for all things ’80s, head to the new Vicky’s House Milkshake Bar & Tasting Room in Coconut Grove. Enter through a telephone booth that’s
akin to a time warp. Inside, you’ll discover a retro environment modeled after the home of owner Matt Kuscher’s mother, Vicky, complete with red-and-yellow floral wallpaper, wood paneling, plastic-covered bar stool seats and a linoleum floor. Vicky’s Specialty Milkshakes, which are named for popular TV shows and movies of the era, feature beloved childhood cereals and artisanal ice cream from Miami’s Dasher & Crank and Wynwood Parlor. Golden Girls is a banana shake made with Golden Grahams, a Twinkie and a homemade blondie. Next up, Kuscher says, he will roll out the Pretty in Pink. Not surprisingly, these shakes take ample time to make since, he says, “they are pieces of art.”
The BreakFast Club from Vicky’s House This shake pays tribute to the 1985 Brat Pack movie by John Hughes. It’s a vanilla shake with a peanut butter rim, Cap’n Crunch cereal, whipped cream, maple syrup, Miami Smokers bacon, a glazed doughnut and a shot of colada.
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Closer to home, The New Yorker, hailed as a “Gotham-sized milkshake-cheesecake mashup,” launched in March at Junior’s Restaurant and Bakery in Boca Raton and has become a permanent addition to the menu. The strawberry shake is rimmed with vanilla frosting and graham cracker pieces and topped with whipped cream and an entire slice of the restaurant’s signature strawberry cheesecake. It originally debuted in New York City before appearing in Mizner Park. “Up there, you have a lot more traffic going by, so there was a huge response to it,” says Chef Steven Gertner of Junior’s Boca Raton. “As people are seen ordering it more 64
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Birthday Cake from Relish & More On the menu long before it became trendy, the handcrafted Birthday Cake shake starts with vanilla ice cream, blended with chunks of cake and rainbow sprinkles. A mini birthday cupcake, sprinkles and whipped cream top it off.
frequently, it is starting to pick up more down here. Now that it’s a regular item on the menu, our customers have started asking, ‘What’s this New Yorker thing?’ It opens up a conversation for our servers to talk about it and get it out there. When you see one going through the dining room, it doesn’t take long for more to start going out.” With its super-sized proportions and dazzling height, the shake usually requires two or three people to tackle it, says Chef Gertner: “It’s the best of both worlds – cheesecake and creamy shake. What’s not to like?” Adult-style milkshakes are also being added to the menu, he says. “We are breaking out a new program with adult alcoholic shakes where we blend the apple cheesecake into the shake, and then it gets mixed with some apple rum.” At both Palm Beach County locations of Relish & More, handcrafted milkshakes have been a menu staple from the start. “We’ve been open for seven and a half years in West Palm and have had them on our menu ever since then,” says owner Desiree Tobin. “Even before this whole trend started, we were doing these kinds of shakes. Of course, when we opened our Boca location one and a half years ago, we brought them onto that menu, too.” Birthday Cake and Salted Caramel shakes, along with classics like Cookies n’ Cream and Double Fudge Brownie, are fan favorites. But all shake varieties at Relish & More share a common denominator. “What makes our shakes different from what you might find at an ice cream shop is that we start with vanilla ice cream for all of them,” Tobin says. “Then we add whatever it is to specialize it into the shake. So, for Bananas Foster, we make bananas foster and flavor the shake with that. Our Oreo shake has tons
Photo by Eduardo Schneider Photography
The New Yorker from Junior’s Restaurant and Bakery Featuring hard ice cream with high butterfat, The New Yorker is extra-rich. The glass is frosted on the outside rim and studded with graham cracker pieces. Strawberry sauce and vanilla shake are poured inside, and it’s topped with a slice of strawberry cheesecake, strawberry sauce and whipped cream.
of Oreo cookies in it. It is not a flavor of ice cream or a syrup that flavors the shake. Then each shake is garnished with its own unique topping. Usually what is inside the shake is also then put on top.” The naturally thick shakes are served with extra-wide straws for easier sipping, Tobin says. Relish also has a shake of the month, including Milk and Cookies and the Grasshopper, which featured cookies similar to those addictive Thin Mints sold by Girl Scouts.
“As people are seen ordering The New Yorker more frequently, it is starting to pick up more. … When you see one going through the dining room, it doesn’t take long for more to start going out.” – Chef Steven Gertner, Junior’s Restaurant and Bakery
“We always have one shake that pops up to tantalize our guests every month,” says Tobin. “People look forward to seeing what the shake will be. If we have an unbelievable response to something, we bring it back as a shake of the month later on in the year.” Whether the milkshake mania will continue remains to be seen, but it’s showing no signs of slowing. Kuscher of Vicky’s agrees, noting the drink’s undying appeal: “When is it not the right time to have a milkshake?” O OCTOBER 2017
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n e l h c i a R en v e n t o S i t s ’ c i e m n n o Mia C l a m i r P e h n T a M n O d s n e A h e u Dis c e b r a B n Betwee By J ohn Blosser
Photos by Matthew Benson
w
hen Steven Raichlen, a writer, literature major and chef, needed some career guidance in the early 1980s, he received the nudge he needed from none other than the doyenne of French cuisine. “Julia Child once told me, ‘Write about a subject you can own,’” he recalls. “‘Take an approach that you and only you can do and nobody else can do that will make your approach unique.’” So he embarked on a world tour to learn everything he could about open-fire cooking and
smoking techniques in various cultures. The result was his 1998 best-seller, “The Barbecue Bible.” He had found his niche. “Over the last 20 years, I’ve been to more than 60 countries on six continents, researching barbecue,” says Raichlen, 64, who lives part-time in Coconut Grove. “There are not a lot of people willing to put the time and financial resources into doing that, and that’s how this whole crazy thing came about.” Since then, he’s published 29 more books
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(which have been translated into 17 languages and have sold more than 4 million copies); won five James Beard Awards and three IACPJulia Child Awards; hosted PBS TV shows “Primal Grill” and “Barbecue University”; and launched Steven Raichlen.com. He also founded Barbecue University, a three-day program at the Broadmoor Resort in Colorado Springs, Colorado, where people can learn from the grill master himself. Soon, he will be launching a graduate-level version. His teaching spans the gamut from the conventional – how to grill the perfect hamburger, the ultimate hot dog, the ideal roast – to the eclectic, like smoked cocktails, smoked ice cream and even smoked cheesecake.
flavors: “The first thing you need to do is clothe your shivering naked body. That’s barbecue. But, once you do that, fashion and adornment comes in. Neanderthals had necklaces and bracelets. That’s a very human instinct. I look at barbecue rubs, marinades, sauces, salsas, butters and everything in this book we’re talking about as the adornments of barbecue.”
“Barbecuing and grilling is a subject everybody is passionate about. It is hardwired into our psyches, from when our distant human ancestors discovered you could cook meat withh fire. Every time we light a grill, there is a primal ancestry memory in us.” His hit show, “Project Smoke,” is in its third season and is about to be replaced with “Project Fire,” a program with the same name as his upcoming book, his 31st. Another of his titles, “Barbecue Sauces, Rubs and Marinades,” from Workman Publishing, instructs cooks how to create and add more than 200 unique flavors to their grilled meats, poultry and seafood. It also includes the recipe for what he considers his favorite marinade – basic Mediterranean herbs, olive oil and lemon juice – as well as sage advice. Raichlen uses a metaphor to describe the process of dressing up primary ingredients in secondary
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But such adornments should be used in moderation, never disguising but enhancing the flavor of the meat, he says. For example, when cooking brisket or beef ribs, Raichlen often serves sauce as a condiment. Much of Raichlen’s interest in
1.
3.
Be organized. Get everything together before you start.
2.
Gauge your fuel. Make sure you have enough charcoal,
barbecue stems from the work of British primatologist and Harvard professor Richard Wrangham, who argues in his book, “Catching Fire: How Cooking Made Us Human,” that man would not have evolved into our current form without open-fire cooking. “I think one of the reasons I’ve been fascinated about barbecuing and grilling for 20 years is that it is a subject everybody is passionate about,” Raichlen says. “It is hardwired into our psyches, from when
gas or wood before you start cooking.
Preheat the grill to the right temperature. That’s 600 degrees for high-heat direct cooking and 350 degrees for indirect cooking.
4.
Keep it clean. Clean the grill as soon as the food comes off, while it’s still hot. Also clean before you grill with a wire brush.
was a boy: “When I was growing up, my mom was the family griller. She was a very impetuous person, and she loved a steak cooked what she called ‘Pittsburgh rare,’ which was charred black as coal on the outside with the heart still beating in the center. That’s a little rarer than I like it today, but that’s a delicious and legitimate way to cook beef. She would light her charcoal with gasoline. One day, she put the match down first and poured
our distant human ancestors discovered you could cook meat with fire. Every time we light a grill, there is a primal ancestry memory in us.” He explains that chewing raw meat is difficult and caused wild animals to develop large, strong jaws and relatively small brains. “However, if you look at the human face, it’s about a giant brain, an agile mouth, an agile tongue and relatively small jaw muscles. We
Photos by Matthew Benson
“Over the last 20 years, Iʻve been to more than 60 countries on six continents, researching barbecue. There are not a lot of people willing to put the time and financial resources into doing that, and thatʻs how this whole crazy thing came about.” went from being chewing machines to thinking machines, and all that happened across a barbecue grill. Barbecue begat civilization. Barbecue made us who we are.” When it comes to picking favorite recipes, Raichlen hedges his bets. “Many people ask my favorite recipe in the book,” he says. “If you have children, on any given day, you can name your favorite. But, generally, you say you love them all equally.” Raichlen’s stepchildren, with wife Barbara, also trek on the foodie road. Stepson Jake Klein owns Jake’s Handcrafted, a Brooklyn eatery, while stepdaughter Betsy Berthin is the Miami Heat’s team nutritionist. “During season, she gets texts from all the players,” Raichlen says. “Normally, I hate it when the kids text when we’re having a meal because it’s so rude. But, when it’s Dwyane Wade or LeBron James, it’s kind of hard to say, ‘Leave me alone.’” Raichlen says his passion for food began with a near tragedy when he
5.
Keep it lubricated. Bacon fat, chicken skin or oil on a paper towel can be used while the grill is hot.
gasoline on, resulting in a dramatic, fiery eruption. Luckily, a quick-thinking neighbor knocked the can out of her hand or she probably would have burned the house down.” Raichlen, who divides his time between South Florida and Martha’s Vineyard, Massachusetts, bridles at being called a snowbird (“I did 10 Miami summers before we got our place up here, so I have paid my dues,” he says) and has a handful of
6.
Turn, don’t stab. Those drippings mean you’re leaking flavor onto the fire.
7.
Know when to baste. This is where Raichlen’s newest book comes in.
8.
Keep it covered. Don’t open the grill
smokers and grills scattered about each property. The Weber Performer is his go-to. Recently, Raichlen has been “frantically” learning Italian, he says, in preparation for filming a new show in Italy this fall or winter. So how does he juggle all the fac-
ets of his booming barbecue brand? “I always say I’m self-employed, and I have a terrible boss,” Raichlen jokes. “I’m kind of a workaholic. I wake up early. Typically, I’m at my desk at 5 a.m. And I have good teams. My publishing team at Workman is great, my TV team is great, and I have a great assistant for social media. But it’s still a lot of work.” Yet he won’t be hanging up his tongs any time soon, Raichlen says: “It has been a great experience and an interesting life, and it continues to be interesting. Every day brings something new.” O
constantly to take a look – it lets out the heat and increases your cooking time.
food stand for a few minutes before serving.
9.
Never desert your post. Stay with your grill until the grilling is done.
Give it a rest. Always let the
10.
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BY JAMIE SORCHER
GRAPE
EXPECTATIONS SIP YOUR WAY THROUGH SOUTH FLORIDA WITH OUR AREA GUIDE FOR WINE LOVERS
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Nevermind
Napa. Sit tight, Sonoma.
ery
bly Win
Schne
Schnebly Winery
WINERIES
BELIEVE IT OR NOT, THE SUNSHINE STATE IS NO LIGHTWEIGHT WHEN IT COMES TO WINE. IT’S THE SEVENTH LARGEST WINE PRODUCING STATE IN THE COUNTRY, ACCORDING TO THE FLORIDA WINE AND GRAPE GROWERS ASSOCIATION. FLORIDA BOASTS MORE THAN 20 CERTIFIED FARM WINERIES BUT THEY DON'T GROW TYPICAL GRAPES LIKE CHARDONNAY OR MERLOT. IN STEAD, OUR STATE IS HOME TO THE EASY TO GROW
MUSCADINE
GRAPE,
WHICH
SCHNEBLY REDLAND’S WINERY HOMESTEAD At this southernmost winery in the United States, the island vibe, lush waterfalls and tiki huts will transport you to paradise. Wood barrels store wines made with mango, lychee, passion fruit and even avocado. Sparkling Passion is semi-dry, with hints of melon and strawberry on the nose, whereas Grand Reserve is a bone-dry sparkling wine with a complex nose showing hints of coconut. Wine tastings are $12.95 and don’t require a reservation. Contact: 305-242-1224, schneblywinery.com
SUMMER CRUSH VINEYARD & WINERY FORT PIERCE
THRIVES IN THE WARM, HUMID CLIMATE. PLUS, SOUTH FLORIDA HAS AN ABUN DANCE OF WINE BARS, WINE SHOPS AND WINE EVENTS TO EXPERIENCE THROUGH OUT THE YEAR. INTERESTED IN LEARNING HOW TO CHOOSE THE RIGHT BOTTLE WHEN YOU’RE OUT TO DINNER? THE UNITED STATES SOMMELIER ASSOCIATION, BASED
OK, this isn’t technically in South Florida, but it’s worth the drive. Specializing in muscadine and fruit wines, Summer Crush is an award-winning winery with a “salt life” vibe, including vintage surfboard picnic tables made for “sittin’ and sippin’.” What’s not to love about wines named Pink Flamango (a red muscadine and mango blend) and Mangoritaville (a light-bodied mango wine)? Tastings are $8, and tours are $8. The 10-acre property o en hosts special events, like the 4th Annual Music on the Vine Trop Rock Fest, Nov. 18. Contact: 772-460-0500, summercrushwine.com
IN MIAMI BEACH, OFFERS A RANGE OF
Summer Crush
COURSES AND CERTIFICATIONS. IN SHORT, THERE’S PLENTY TO SIP AND SAVOR IN SOUTH FLORIDA. SO READ ON,, O AND JOIN US AS WE RAISE A GLASS TO THE AREA’S BEST WINE EXPERIENCES.
rush
Summer C
Summer Crush
prevent oxidation, provide information about each vino and allow you to choose your pour size. N2 also features tapas, happy hour and ladies night. Contact: 561-278-6802
CITY CELLAR WINE BAR & GRILL WEST PALM BEACH
33RD STREET WINE BAR
WINE
BARS
At this CityPlace mainstay, enjoy the award-winning international wine collection, offered by the bottle, glass or flight, in addition to great people-watching. The airy space features a floor-toceiling glass wine cellar, Mediterranean eats and a patio. Contact: 561-366-0071, citycellarwpb.com
WINE SCENE
WEST PALM BEACH
This 50-seat lounge and wine bar is a funky space with a patio and outdoor gallery featuring area graffiti artists. Try a flight to explore the selection of more than 40 wines from around the globe. Don’t miss happy hour, live entertainment and Wine Down and Pop Up Shop Ladies Nights (featuring local vendors). Contact: 561-420-9016, winescenepb.com
ADENA GRILL AND WINE BAR HALLANDALE With its casual modern vibe – where crystal chandeliers meet wall murals – this farm-to-table 72
steakhouse is ideal for enjoying a wine flight paired with artisanal cheeses. Located in the Village at Gulfstream Park, Adena’s cellar is stocked with 7,000 bottles sourced by an in-house sommelier. Contact: 954-464-2333, adenagrill.com
VINO WINE BAR BOCA RATON Offering 200 wines by the glass, this intimate space near Mizner Park is the perfect spot to try something new. The list is balanced between American and international wines, allowing you to experiment with different regions, vintages and varietals. Don’t forget to try the Italian tapas. Contact: 561-869-0030, vinowinebarboca.com
T H E B O C A R AT O N O B S E R V E R
FORT LAUDERDALE
CIBO MIAMI BEACH Bold and dramatic, this 12,000square-foot venue mixes Old World charm and industrial chic. The impressive 3,500-bottle wine collection is stored behind a twostory glass case. Once you make your choice, a “wine angel” on a harness retrieves your bottle. How heavenly. Contact: 305-987-6060, cibowinebar.com
N2 WINE BAR DELRAY BEACH Conduct your own self-guided wine tasting at N2 Wine Bar, inside The Hyatt Place in Pineapple Grove. This convivial spot features more than 56 wines in Enomatic machines that
This welcoming spot has been a local favorite for 10 years and counting. Patrons choose from 120 wines by the glass, managed by a Vinfinity Wine Preservation System, while enjoying live entertainment. Knowledgeable staffers, led by proprietor Candace Proctor, steer you through the selection. Contact: 954-566-2111, 33rdstreetwinebar.com
HARVEST SEASONAL GRILL AND WINE BAR DELRAY BEACH This new eco-conscious venue in Delray Place serves up more than 50 wines by the glass alongside seasonally changing, low-calorie dishes. The earthychic establishment offers bar and patio seating and happy hour. Contact: 561-266-3239, harvestseasonalgrill.com
Interested in learning how to choose the right bottle when you’re out to dinner? The United States Sommelier Association, based in Miami Beach, offers a range of courses and certifications.
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WIN
EVENTS
BOCA RATON WINE & FOOD FESTIVAL
SOBEWFF drew more than 65,000 foodies and industry leaders to Miami Beach last February. The 17th annual festival, Feb. 21-25, promises to be just as popular, featuring celebrity chefs and more than 80 events centered on worldclass wine and cuisine. Contact: 877-7623933, sobefest.com
Billed as the largest outdoor culinary affair in South Florida, the festival is marking its eighth year on Nov. 4. Held at Sanborn Square Park, it brings chefs from the tri-county area together for a night of fine dining, wine and more. Contact: 561-338-7594, bocaratonwineandfood festival.com PALM BEACH FOOD & WINE FEST This four-day event, celebrating its 11th year, is a gathering of top chefs, culinary personalities, authors, winemakers and more. From Dec. 14-17, enjoy
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BOCA BACCHANAL WINE & FOOD FESTIVAL
BOCA RATON cocktail and hors d’oeuvres receptions, five-course pairing dinners, kids’ cooking classes and the final grand tasting and competition. Contact: 877-338-7594, pbfoodwinefest.com
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FOOD NETWORK & COOKING CHANNEL SOUTH BEACH WINE & FOOD FESTIVAL
MIAMI BEACH The granddaddy of South Florida wine festivals,
The Boca Raton Historical Society & Museum will host this fundraiser for its 15th year on April 6 & 7. The celebration begins with exclusive vintner dinners, followed
by the outdoor Bacchanalia, which showcases samplings from local restaurants and worldclass wineries. Contact: 561-395-6766, bocabacchanal.com LAS OLAS WINE & FOOD FESTIVAL
FORT LAUDERDALE Five blocks of Las Olas Boulevard will shut down on April 20 to make way for more than 70 area restaurants, breweries and winemakers, serving up their best offerings. The event, which is celebrating its 23rd year in 2018, benefits the American Lung Association. Contact: 305-255-3500, lasolaswff.com
WINE
SHOPS WINE WATCH
FORT LAUDERDALE
Buy a bottle for yourself or a friend at this wine boutique, offering wine accessories and clever gift boxes, such as Five Most Excellent Reds or the Dinner Party Box. There’s also a wine bar, and events are held every month, including a California Cult Tasting on Oct. 6. Contact: 954-523-9463, winewatch.com
EL CARAJO INTERNATIONAL TAPAS & WINES MIAMI Featuring a 24-hour wine shop, this unassuming Spanish wine bar and restaurant was once a gas station. Now, it serves authentic tapas and more than 2,000 wines from around the world. It’s one of Miami’s best-kept secrets. Contact: 305-856-2424, el-carajo.com
MORE WAYS TO WINE VINO VAN GOGH PAINT WINE BAR
SOUTH BEACH PARTY BOATS MIAMI
DELRAY BEACH Try one of the trendiest nights out in Delray, where you can “uncork your creativity.” Invite your friends, enjoy some wine and follow stepby-step directions from an instructor to recreate the featured painting. Contact: 561-272-5272, vinovangoghfl.com
ART PARTY FORT LAUDERDALE This modern studio and gallery stands out from similar establishments because you can paint whatever your heart desires (while sipping vino, of course). Bring your own bottle, and learn new skills as professional artists help you create your own masterpiece. Contact: 954-658-3859, artpartyfl.com
You don’t need a special occasion to embark on a Champagne Sunset Cruise. This company offers two-hour catamaran cruises to Key Biscayne and Star Island, featuring breathtaking views of Miami’s skyline and waterways. Enjoy a complimentary glass of champagne; beer and wine are available for purchase. Contact: 786-529-7787, southbeachpartyboats.com
VIRGINIA PHILIP WINE SHOP & ACADEMY WEST PALM BEACH Master Sommelier Virginia Philip, only the 11th woman in the world to earn the accreditation, runs this 1,800-square-foot venue, offering wine classes and 650 wines. Plus, for the true aficionado, she organizes an annual trip to Spain. Contact: 561-721-6000, virginiaphilipwineshopacademy.com
Virginia Philip Wine Shop
UNITED STATES SOMMELIER ASSOCIATION MIAMI BEACH Take your vino knowledge to the next level at the United States Sommelier Association, which offers multiple levels of wine certifications. Courses include theoretical knowledge, practical service, sensory evaluation, food and wine pairing, sabering and more. Contact: 786-497-1854, ussommelier.com
Virginia Philip
THE WINE WAVE DELRAY BEACH With a comfortable atmosphere and competitively priced wines, this boutique makes it easy to find a great vino. Choose from cult wines, small producers, biodynamic and sustainably farmed wines and rare selections. The shop also specializes in yacht provisioning and will deliver straight to your dock. Contact: 561-276-2076, thewinewave.com O OCTOBER 2017
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t e m Gour FOOD COURTS GO
THE FOOD HALL TREND SWEEPING THE COUNTRY AND THE GLOBE IS TAKING ROOT IN SOUTH FLORIDA BY DEBRA BANERJEE
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sheer sensory delight and gourmet gift shopping, nothing beats the dazzlingly baroque food hall of Harrods in London or the basement wonderland of Ikebukuro Tobu in Tokyo. In the United States, one of the oldest food halls is Quincy Market, part of the historic Faneuil Hall Marketplace in Boston. Faneuil Hall was built in 1742 and the adjacent Quincy Market in 1826. In 1969, an urban redevelopment project re-imagined Quincy Market as a destination for locals and tourists, with a food colonnade, restaurants and shopping. Designated a National Historic Landmark, Quincy Market reopened in 1976, putting food halls on the map and becoming a model for
La Centrale Reading Terminal Market
Quincy Market
Photo courtesy Reading Terminal Market
F
rom sea to shining sea, food halls are sprouting up across the United States faster than chanterelles in the spring. The concept is essentially a food court on steroids, where diners visit stalls to sample a diverse variety of gourmet fare – often artisanal, locally sourced, farm-to-table, etc. – and purchase goodies to take home. These halls typically have a “hipster chic” aesthetic, with industrial touches, reclaimed materials and communal tables. With the rise of celebrity chefs, food festivals and culinary TV shows, food has become more than just sustenance: It’s entertainment. Millennials, currently overtaking baby boomers as the country’s largest demographic group, have heartily embraced this new foodie culture, driving trends like food trucks; sustainable cuisine; and, now, food halls. The experience of sampling a wide range of cuisines in a social, central location, like a food hall, dovetails perfectly with the millennial lifestyle. From a business point of view, food halls make sense for restaurateurs, vendors and developers, according to Food Fanatics magazine, allowing them to share costs, space and patrons. For established restaurateurs, it’s a chance to experiment. For startup vendors, it’s an opportunity to promote their brands. For developers, it’s an amenity to attract other tenants. The repurposing of historic or neglected urban spaces for food halls also has helped re-energize neighborhoods. Food halls have long been a part of the culinary scene in Europe, where daily marketing for fresh produce and perishables is ingrained in the culture. The Ostermalms Saluhall in Stockholm, in operation since 1888, is currently undergoing a major facelift. CNN Travel called the food hall Markthal in Rotterdam “mind blowing.” Opened in 2014, Markthal is canopied by a spectacular arch with artist Arno Coenen’s stunning (and aptly named) piece, “Horn of Plenty.” For
Photo courtesy Faneuil Hall Marketplace
redevelopment projects around the country. Another prototype is the Reading Terminal Market in Philadelphia, which is celebrating 125 years of providing fresh, local food to the City of Brotherly Love. Since 1892, the market has been housed underneath the Philadelphia and Reading Railroad terminal. Bought by the Pennsylvania Convention Center in 1990, it’s currently home to more than 80 merchants, two of whom are descendants of original stall holders. At the market’s Dutch Eating Place, customers craving Pennsylvania Dutch breakfasts and lunches line up early.
Pike Place Market, Seattle’s farmer’s market, was established in 1907 to “connect citizens and farmers,” according to its website. It features 80 eateries, from donut stands to fine restaurants. Also in Seattle, Melrose Market, occupying former automotive buildings from the early 20th century in the Capitol Hill district, opened in 2010. It features event space, catering facilities, trendy eateries like Sitka & Spruce and home goods retailer Butter Home. Food halls are everywhere in New York City. The 15-year-old Chelsea Market in the former Nabisco cookie factory in the Meatpacking District draws 6 million visitors annually. Among
those joining the food hall fray, each with its own vibe and offerings, are Gotham West Market in Hell’s Kitchen, Gansevoort Market in the Meatpacking District, Great Northern Food Hall in Grand Central Terminal and Todd English Food Hall underneath The Plaza Hotel. Chef Anthony Bourdain’s Singapore-style hall is in the works for the Meatpacking District, with an opening date in 2019. In Brooklyn, DeKalb Market Hall, which features the first outpost of the New York institution Katz’s Deli, offers a show kitchen, a cocktail bar and live programming. The Eataly food hall has been spreading its OCTOBER 2017
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and outdoor space for seating and special events. Leading the culinary charge, Three Kings Restaurant Group – comprising “Top Chef” alum Dale Talde and partners David Massoni and John Bush – will operate Clare’s, a chicken restaurant; The Corner, a Detroit-style pizza place; and Little Red Truck, providing beer, wine and cocktails. Other vendors include Celis Produce, a farmto-table grocer; Grace’s Fine Foods, a full-service butcher specializing in heritage breeds; Rabbit Coffee, offering cold brew coffee, espresso drinks and more; Olive Oil of the World, an Italian specialty shop; and Zipitios, serving tacos.
Three Kings Restaurant Group
message of “Mangia!” all over the world since 2007. With its first location in Turin, the concept includes a marketplace, a learning center and selections of Italian food and wine. Culinary personalities Mario Batali and Joe and Lidia Bastianich are partners in New York’s first Eataly, which opened in the Flatiron District in 2010. Capacity crowds dine elbow-to-elbow or meander through aisles of pricey gourmet products. The second Eataly opened, in the Financial District, in 2016. Chicago and Boston have their own Eatalys, too, and the Los Angeles location is scheduled to open in Century City by the end of the year. Never one to miss out on a tasty trend, South Florida developers, restaurateurs, chefs and artisans have plans to launch ambitious food halls from West Palm Beach to Fort Lauderdale to Miami. Some are still in the early stages while others are set to open any day now. Read on for what’s in store – and save your appetite.
Never one to miss out on a tasty trend, South Florida developers, restaurateurs, chefs and artisans have plans to launch ambitious food halls from West Palm Beach to Fort Lauderdale to Miami.
GRANDVIEW PUBLIC MARKET West Palm Beach
In West Palm Beach’s burgeoning Warehouse District, Grandview Public Market is slated to open this fall. The 12,000-square-foot development by Chris Vila of Vila Built will feature 12 food purveyors; a handful of retailers; and indoor 78
T H E B O C A R AT O N O B S E R V E R
La Centrale
Fort Lauderdale Developer Society 8 Hospitality in Fort Lauderdale plans to turn an old warehouse on a 2.3-acre site near Flagler Village into West Side Market, according to the website of Coloney Group realtors. The food hall, which plans to have a brewery and a rooftop garden, is expected to open by the end of the year. Phase two of the project includes 100 loft apartments. West Side Market will certainly benefit from its proximity to the new Brightline train; the FAT (Flagler Arts and Technology) Village arts district; and the recently approved FAT City, a 1.35-million-square-foot mixed-use development.
LA CENTRALE Miami
La Centrale, an Italian food hall, is slated to open by the end of the year at Brickell City Centre in downtown Miami. Restaurateur Jacopo Giustiniani
Photos courtesy St. Roch Market
St. Roch Market
WEST SIDE MARKET
Photo courtesy La Centrale
St. Roch Market
and hospitality management veteran Matthias Kiehm are behind the 40,000-square-foot threestory food hall that will feature authentic Italianinspired restaurants, cafés, an enoteca (wine bar) and a culinary school. Throughout the hall, the architecture and décor will echo the styles of various Italian regions. The first floor will offer an espresso stop, a marketplace for culinary staples and a communal eatery; the second will feature restaurants, an indoor garden and a gelateria; and the third will house a culinary school and event space for wine tastings and food programs.
ST. ROCH MARKET Miami
Next year, New Orleans-based St. Roch Market, called “one of the world’s best new food halls” by Travel + Leisure, is coming to the Palm Court in Miami’s Design District. (A location in Nashville is also in the works.) As of press time, entrepreneurs and owners Will Donaldson and Barre Tanguis hadn’t disclosed the tenants of their “artfully curated modern food hall,” according to the market’s website, but they hope to showcase local specialty-food vendors as well as a raw bar and a coffee bar. The NOLA market’s Mayhaw Bar, known for its craft cocktails, will have a home at Miami’s St. Roch Market as well.
LINCOLN EATERY Miami Beach
Photos courtesy Terranova Corporation
Lincoln Eatery is scheduled to open in November 2018 on Lincoln Lane in South Beach, an area known as the NoLi District. The food hall will cover 9,650 square feet on the ground floor of a building anchored by Marshalls and next door to Macy’s in Lincoln Road Mall. A portion of a rooftop terrace will be used as common space for food hall diners. Commercial real-estate firm Terranova Corporation is in negotiations with 17 vendors, seeking “best in class national and local food concepts,” according to its website. Among the options being considered are a taqueria and vendors shilling lobster rolls, sushi and ramen, smoothies and juice, artisanal sandwiches, coffee and desserts.
TIME OUT MARKET Miami Beach
Time Out, the global media and entertainment company known for its recommendations of where to eat and what to do around the world, is following the success of its food hall in Lisbon’s Mercado da Ribeira with Time Out Market in Miami Beach.
Lincoln Eatery
The experience of sampling a wide range of cuisines in a social, central location, like a food hall, dovetails perfectly with the millennial lifestyle.
Lincoln Eatery
On the ground floor of a parking garage near Lincoln Road, the food hall is slated to open in the first half of 2018. It’s expected to have a footprint of 17,200 square feet, accommodating 320 seats indoors and 120 outdoors. The food hall will feature 20 food and beverage offerings as well as a cultural space. However, the Planning Board of Miami Beach put a damper on the party before it even started by prohibiting live music – a departure from the Lisbon location, which features a concert venue.
CENTRAL FARE Miami
Central Fare – a marketplace in MiamiCentral, an 11-acre mixed-use development of apartments, retail, offices and a transportation hub – will open sometime this fall. The downtown Miami complex will offer a “customized culinary experience,” according to the MiamiCentral website, with 20 food and retail vendors and six restaurants. Brothers and Chefs Michael and Bryan Voltaggio, a winner and a runner-up of “Top Chef,”
respectively, will open the restaurant Monger, featuring separate kitchens and coordinating dining areas to showcase three distinct culinary resources: fishmonger, butcher and grocer. Other expected purveyors are Black Brick Chinese, Miami Smokers, 800 Degrees Pizza, Parliament Coffee and Rosetta Bakery.
THE CITADEL Miami
Hipster style will meet Miami Modern flair when The Citadel opens this winter in the 60,000-square-foot former Federal Reserve Bank in the Little River District, one of Miami’s hottest neighborhoods. While the venue will include retail outlets and co-working space, cuisine will be a major focus. In addition to a rooftop bar, the food hall will comprise Stanzione 87 pizzeria; River Seafood Oyster Bar; Myumi sushi; Cake Thai; Bianco Gelato; Antonio Bachour Sweets; and Taquiza, a taqueria selling artisanal tacos, street food and beer. A new venture, Smashing Avo’s, hopes to satisfy the ontrend appetite for avocado toast. O OCTOBER 2017
79
License #IBF000548 / License #IB0001203
interior design www.brownsinteriors.com BOCA RATON 4501 N. Federal Hwy (561) 368-2703 • JUPITER 661 Maplewood Dr., Suite 22-23 (561) 744-1116
South Florida has many restaurants, but only a select few stand out as the crème de la crème. The following area establishments offer truly memorable meals – with extraordinary food, impeccable service and charming ambiance – that keep loyal customers coming back again and again. Read on to learn more about the owners, managers, chefs and other creative minds behind these unforgettable dining experiences. Bon appétit!
SPECIAL ADVERTISING SECTION
OCTOBER 2017
81
AMAZING EXPERIENCES Extraordinary Dining At BOCA WEST COUNTRY CLUB
Grand Central
Country club casual meets signature dining at Boca West Country Club, with six exciting restaurants to choose from, providing an array of varied culinary experiences
MyPi
that delight members and guests. Menus are updated throughout the year, serving fresh, locally sourced vegetables and produce, and each restaurant has its own distinct personality. “We are immensely proud of the extraordinary dining venues and the innovative menus we have created at Boca West,” says Matthew Linderman, general Panache
“WE ARE IMMENSELY PROUD OF THE EXTRAORDINARY DINING VENUES AND THE INNOVATIVE MENUS WE HAVE CREATED AT BOCA WEST.”
Prime Cut
that holds more than 1,800 selections and
fare. Panache is a gracious, elegant set-
spectacular views of one of two Arnold
ting overlooking the golf course and the
Palmer-designed golf courses.
ideal spot for entertaining guests, with a
Grand Central, the deli, sports bar and grill,
daily lavish buffet lunch, inspired dinners
boasts 40 wall-mounted television screens
and popular Sunday Brunch. For an eclec-
manager. "Our food and service are so
and two video walls to showcase the best
tic experience, MyPi features a revolving
exceptional that everyone loves to eat at
possible viewing of cable and network
pizza oven in the middle of the restaurant
the club.”
sporting events. The “street” is lined with in-
and serves up delicious burgers and over-
It’s a whirlwind of dining options, ele-
dividual uniquely themed storefront restau-
sized sandwiches.
vated by the addition of the elegant new
rants reminiscent of a neighborhood street
signature restaurant, bar and lounge,
in New York, each with creative menus.
Of course, we can’t forget Splash! This casual poolside snack bar offers a vari-
Prime Cut, which is the ultimate in re-
Whether you’re between rounds or look-
ety of salad and sandwich favorites with
fined sophistication, with elevated tables
ing for a place to gather with friends, Mr.
150 outdoor seats and has a Caribbean
on a platform. The lounge has a central
D’s, adjacent to the driving range, is the
theme, making you feel like you’re in an
bar, a baby grand piano, a wine cellar
place to go for drinks and delicious casual
island paradise.
Boca West Country Club is located at 20583 Boca West Drive, Boca Raton. For more information, call 561-488-6934 or visit bocawestcc.org. 82
T H E B O C A R AT O N O B S E R V E R
ONE BIG ITALIAN FAMILY
by the Greater Delray Beach Chamber of Commerce. “Brunch is by far a guest favorite,” says Chef DeBlasi. “Our Filet Mignon Eggs Benedict and Pastrami/Corned Beef Hash Omelette get rave reviews.”
CAFFE LUNA ROSA Has Everyone Saying “Mangia”
The dinner menu features a number of Italian-inspired seafood items with a heavy emphasis on fresh fish and pasta. Guest favorites include Scamponi, two colossal the best in food, service and ambiance.
shrimp stuffed with lump crabmeat and
Executive Chef Ernesto DeBlasi, who has
served over herbed brown rice. In the
been at the restaurant for 17 years, is one
mood for pasta? The Linguini Amalfitana
From its pristinely fresh seafood to pasta
of the owners, along with Day Chef Marvin
is loaded with clams, mussels, calamari,
made daily, it’s no wonder Caffe Luna Rosa
Barrera, Manager Nikola Stijak, Office Man-
shrimp and a fresh catch of the day, sea-
consistently receives rave reviews from lo-
ager Bonnie Beer and Day Manager Aaron
soned with garlic, extra virgin olive oil and
cals and tourists alike.
Hallyburton. Though not related, they are all
San Marzano tomato sauce.
Just steps from the Atlantic Ocean, this
like family, says Chef DeBlasi.
open-air restaurant has a nostalgic vibe. Its walls are filled with memorabilia dating back to the 1950s, including an autographed photo of Old Blue Eyes himself, Frank Sinatra.
The tantalizing aromas of garlic, onion and Italian spices wafting through the
“OUR FILET MIGNON EGGS BENEDICT AND PASTRAMI/ CORNED BEEF HASH OMELETTE GET RAVE REVIEWS.”
Founded in 1993 by longtime restaura-
restaurant – mixed with the fresh ocean breeze – are a treat for the senses. Caffe Luna Rosa never ceases to disappoint. Everything – from the food to the service to the ambiance – will have you com-
teur Fran Marincola, Caffe Luna Rosa is run
The bustling beachside bistro is open for
ing back for more. As you might imagine,
by a team of longtime-employees-turned-
breakfast, lunch and dinner and was voted
the place gets packed on weekends, so
owners, whose goal is to provide guests with
Restaurant of the Year in 2014 and 2015
reservations are suggested.
Caffe Luna Rosa is located at 34 S. Ocean Blvd., Delray Beach. For more information, call 561-274-9404 or visit caffelunarosa.com. OCTOBER 2017 2
83
A TASTE OF HAWAII!
KE`E GRILL Celebrates Nearly 20 Years Of Serving Boca Raton
Since opening its doors in 1998, Ke`e Grill has been delighting diners with the finest “surf and turf” appetizers, salads and entrees – all with a unique Hawaiian twist. “We take great pride in offering our guests high-quality dishes and excellent
Chef Terry Pellerin
Chef Tom Carnival
service for the past 19 years,” says Marty Choboy, general manager. “Our friendly atmosphere makes it easy for everyone to relax and unwind together. In fact, many Boca residents have made it a seasonal tradition to take their out-of-town visitors to Ke`e Grill for a Hawaiian-style South Florida dining experience." Ke`e Grill offers a selection of fresh fish
“IN KEEPING WITH HAWAIIAN TRADITIONS, THE KE`E GRILL WAIT STAFF GO OUT OF THEIR WAY TO MAKE EVERYONE FEEL LIKE “OHANA” (FAMILY).”
also prepare a variety of other entrées
Ke`e Grill waitstaff goes out of its way to
like the ever-popular Grilled Lamb Chops,
make everyone feel like “ohana” (family).
Hawaiian Filet Mignon, Pork Chops and
That includes special parties and larger
Chicken Breasts using flavorful seasonings.
groups of six to eight guests, who can eas-
One of their signature side dishes is Spin-
ily be accommodated with advance res-
every night, such as Maple Mustard-
ach Maria – chopped spinach baked in a
ervations.
Glazed Salmon or yellowtail snapper en-
casserole dish with three cheeses, crushed
crusted in macadamia nuts or caramel-
red pepper and bread crumb topping.
ized onions or baked with a crab meat
In addition to daily specials, Kèe Grill
stuffing and topped with asparagus. Oth-
boasts an extensive twilight menu with
er popular seafood entrees include Ke`e
special prices before 6 p.m. on more than
Grill Cioppino with shrimp, scallops, fresh
a dozen items.
fish, mussels, lobster and pearl pasta in a spicy seafood broth. Chefs Tom Carnival and Terry Pellerin
“It’s a great value and brings back guests on a regular basis,” Choboy says. In keeping with Hawaiian traditions, the
Ke`e Grill is open at 5 p.m. seven days a week for dinner. There’s also a happy hour, Monday through Friday, at the bar, with drinks at half price. “We have earned the coveted Zagat excellent rating every year since 2009,” says Choboy. “As we celebrate our 20th anniversary, all of us at Ke`e Grill are looking forward to another great year.”
Ke‘e Grill is located at 17940 N. Military Trail, Boca Raton. For more information, call 561-995-5044 or visit keegrillbocaraton.com. 84
T H E B O C A R AT O N O B S E R V E R
A DELICIOUS TASTE OF ITALY MATTEO’S RESTAURANT Adds New Menu Items To Classic Favorites
is precooked. Whether you are a first-time
wine list, giving our guests new choices to
diner or one of our ‘regulars,’ you’ll appre-
enjoy with their dinners.”
ciate our exceptional service as well as
Today, Matteo’s menu features longtime
our expansive menu. Everyone who dines
favorites like classic pastas, seafoods like
here becomes a member of our Italian
Snapper Margherita and Veal Vladostana.
family.”
There’s a “healthy corner” of the menu with
Matteo’s restaurants are family-owned
dishes including a grilled vegetable platter.
by Jerry Sbarro and have four locations in
Guests also enjoy the fresh appetizers and
Florida and New York, including establish-
sumptuous desserts like Napoleons, Cannoli
ments in Roslyn and Huntington (which
and Italian Cheesecake.
was recently renovated and will be re-
From Seabass Livornese to Chicken Matteo to Eggplant Rollitini, Matteo’s Restaurant in Boca Raton is well known for its classic Italian dishes. Now, the traditional favorite has
“OUR EXPERIENCED CHEFS, KITCHEN AND WAITSTAFF ARE DEDICATED TO PROVIDING OUR GUESTS WITH THE BEST POSSIBLE DINING EXPERIENCE.”
Matteo’s offers live music Monday through Thursday, making dining out a true celebration, and delivery service is also available. If you’re planning an anniversary party, rehearsal dinner or other special event, Matteo’s can also cater to your needs. “We take great pride in helping to cre-
added new menu items like a Corn and
opening in October), New York, as well
ate a memorable event at your home or
Avocado Salad as well as an intriguing vari-
as Hallandale Beach. “We recently reno-
other area location,” Kramer says. “Our
ety of weekly chef’s specials.
vated our Boca Raton location, which has
experienced chefs, kitchen and waitstaff
“Matteo’s has always been known
been open for 17 years, to give it a more
are dedicated to providing our guests with
for our great Italian food,” says General
modern look,” says Kramer. “We added a
the best possible dining experience. All of us
Manager Peter Kramer. “We prepare ev-
section for private dining and now have
appreciate everyone who comes into our
erything to order for our guests – nothing
booths at the bar. We also revised our
restaurants in Florida or New York.”
Matteo’s Restaurant is located at 233 S. Federal Highway, Boca Raton. For more information, call 561-392-0773 or visit matteosrestaurants.com. OCTOBER 2017 2
85
DYNAMIC DUO
Two Chefs Slated To Take MIZNER COUNTRY CLUB Dining To The Next Level
Powerhouse chefs Sean McDonald and Orlin McLendon are cooking up new ways to engage the members of Mizner Country Club by personalizing plates and pleasing palates. “It’s all about the members' experience,” says Chef de Cuisine Orlin McLendon. “Everything is personalized, every plate – from dinners where we’re serving 100 people to catering to a single member’s special request for a tasting. It’s boutique-style service.” The chefs explain that dining at Mizner Country Club is an integrated experience: It’s part of the culture, the fabric, the daily
Chefs Sean McDonald and Orlin McLendon
life of this tight-knit community. “Because it’s a smaller community, it gives us greater opportunity for one-onone engagement,” says Executive Chef McDonald. “We really get to know what
“BECAUSE IT’S A SMALLER COMMUNITY, IT GIVES US GREATER OPPORTUNITY FOR ONE-ON-ONE ENGAGEMENT.”
a particular person likes or dislikes. We’re
ing with tranquil views of the pool, fire pit, amphitheater and the lake beyond. The entire expansion will be a reflection of the club’s members, encompassing their lifestyles, tastes and personalities.
creating intimate, personal experiences
are prepared to take their guests to the
Both chefs agree that it’s the members’
on a daily basis.”
next level with the addition of two fresh
penchant
new restaurants at Mizner Country Club.
steers this ship.
In doing so, Mizner Country Club’s res-
for
open-mindedness
that
taurants have become a literal extension
Grab-and-Go will be an indoor-outdoor
“Yes, they’re looking for high-quality,
of its members’ own kitchens. It’s where
contemporary eatery adjacent to the
fantastically fresh food. But our member-
they feel at home – a place to gather with
health club where members can grab a
ship really likes trying different things,”
family, neighbors and friends.
quick bite or concoct their own smooth-
Chef McDonald says. “We want so much
Armed with this knowledge – along with
ies and juices based on their preferences,
more than just showing up to work to
nearly four decades of combined experi-
with the option of boosting the nutrient
cook. Here, there’s engagement and a
ence serving the likes of Ritz-Carlton and
factor with herbal ingredients. The second
passion for food. That keeps it fun and in-
Hilton hotels and Céline Dion – the chefs
restaurant will offer resort-style casual din-
teresting for us.”
Mizner Country Club is located at 16104 Mizner Club Drive, Delray Beach. For more information, call 561-638-5600 or visit miznercc.org. 86
T H E B O C A R AT O N O B S E R V E R
GREEK AND CHIC RAFINA GREEK TAVERNA Serves Up Mediterranean Cuisine With Flair
If you’re looking for authentic Greek food, look no further than Rafina Greek Taverna in Boca Raton. Opened a little more than two years ago, this full-service, modern Greek restaurant has become a favorite among locals and visitors. Named after a small port town on the eastern coast of Attica in Greece, Rafina Greek Taverna is tucked away at The Boardwalk at 18th Street among retail, office and other restaurant tenants. The 200seat restaurant faces the water, providing diners with beautiful views of the lake. Inside, the décor is welcoming and chic.
“WE ARE ALWAYS ADDING TO AND REVISING THE MENU BASED ON OUR CUSTOMERS’ SUGGESTIONS.”
from the traditional Gyro, Moussaka and
and engaging.
“Spinach Pie” Spanakopita to more imagi-
The restaurant is large enough to accom-
Restaurateurs Paul Tzikas and Yanni
native dishes such as Shrimp Santorini; Athe-
modate big parties and has hosted every-
Agelopoulos launched Rafina Greek Tav-
nian Stuffed Chicken; and the Mediterra-
thing from bridal showers to weddings.
erna in May 2015. Since then, their restau-
nean Mix, a paella dish with a Greek twist.
rant has received the Open Table Diner’s
The craft cocktail menu is extensive – as
“We are always adding to and revising
is the wine menu, which offers 35 by-the-
the menu based on our customers' sug-
glass options. Agelopoulos says happy
“We are the neighborhood family Greek
gestions,” says Agelopoulos. “Since we
hour has been so popular that he’s plan-
restaurant, but we also are a place you
opened, we have added a lot more fish
ning to add a late-night happy hour for
can take your girlfriend or wife on a Sat-
dishes as well as new appetizers.”
night owls from 9-11 p.m.
Choice Award in 2015 and 2017.
urday night,” says Agelopoulos, who also
Speaking of appetizers, the Grilled Oc-
“We are happy with the community
owns It’s all Greek, a more casual restau-
topus is a standout. No matter what you
feedback that we owe a lot to the neigh-
rant in Boca Raton.
order, portions are generous, and the wait
borhood,” says Agelopoulos. “We are ex-
staff is always friendly, knowledgeable
cited about the future.”
The Rafina Greek Taverna menu ranges
Rafina Greek Taverna is located at 6877 S.W. 18th St., The Boardwalk at 18th Street, Boca Raton. For more information, call 561-409-3673 or visit rafinaonline.com. OCTOBER 2017 2
87
FOOD WITH ATTITUDE
TEMPER GRILLE Offers An Exciting Variety Of Flavorful Dishes To Share and Savor
An intriguing tapas-style restaurant, Temper Grille offers a uniquely new dining experience meant to engage customers in an evening packed with fun, conversation and sharing. “Fresh ingredients, bold flavors and always cooked to order, each dish is plated and delivered to your table once it is ready for you to enjoy and share,” says Erick Guerra, co-owner of the innovative Boca Raton restaurant. Guerra and his business partner, Chef Sean Kelley, celebrated the opening of their second location in The Reserve shop-
to go along with the restaurant’s core dishes.
ping center on Clint Moore Road and US
“It’s always exciting to see what Chef
441. “We are excited to share our culinary vision of an upscale American fusion tapasstyle restaurant with the Boca Raton community,” says Guerra. On any given night, diners select from a variety of flavorful dishes to share with friends and family. Popular favorites include Temper Grille’s award-winning Mac
we’re happy to accommodate larger parties with advance notice,” Guerra says.
Emmons is bringing to the table while pro-
Now open for dinner, Temper Grille will
viding our guests with new flavors to taste
begin Sunday brunch in October. Lunch
and share,” says Guerra.
takeout and delivery are also available.
“IT’S ALWAYS EXCITING TO SEE WHAT CHEF EMMONS IS BRINGING TO THE TABLE WHILE PROVIDING OUR GUESTS WITH NEW FLAVORS TO TASTE AND SHARE.”
Every Tuesday, guests can enjoy half off a bottle of wine priced under $100. “Through the years, we have put together a one-of-a-kind wine menu sure to please wine enthusiasts of all levels that complements our one-of-a-kind cuisine,”
and Cheese, Duck Bites, Lamb Pops and
Temper Grille has a casual atmosphere
Temper House Smoked Wings. For dessert,
in an upscale setting, with fine leather
Happy hour is from 4-7:30 p.m. at the bar
diners rave about the house-made gour-
seating and wood accents throughout
and features Don Cheyo margaritas, marti-
met Chocolate Truffles and the Angel
the restaurant. The built-in stage allows
nis and more along with a bar bites menu.
Food Cake topped with balsamic glazed
for live music on weekends and special
As Guerra says, “We want our guests
strawberries.
events. Along with comfortable indoor
to come and have a fun and engaging
seating, there’s an outdoor patio in front
dining experience that takes them away
and an outdoor lounge to the side.
from their daily lives and will bring them
Every two weeks, Executive Chef Ryan Emmons takes guests on a new culinary adventure with the release of his Signature Menu
“Our tables allow for four to six guests, but
says Guerra.
back to Temper Grille.”
Temper Grille is located at 9858 Clint Moore Road, Boca Raton. For more information, call 561-717-8081 or visit temperboca.com. 88
T H E B O C A R AT O N O B S E R V E R
DELICIOUS DIPPING
Bill Schmearer’s THE MELTING POT Is A Longstanding SpecialOccasion Favorite In Boca Raton
Bill Schmearer was only 27 years old when he decided to open his own Melting Pot franchise as a diversion from being a professional musician (he holds a masters degree in music). “I put the tuba on the back burner!” he says. With a lot of devoted work, he opened the restaurant in Boca Raton, and the rest, as they say, is history. Now, The Melting Pot is honored by the more than 270,000 occasions that the Boca Raton
Bill Schmearer
community has hosted at the restaurant since 1990.
Although The Melting Pot was voted as
The monthly Girls Night Out event at The
“You have shared birthdays, anniver-
one of the area’s best family restaurants,
Melting Pot donates 20 percent of all
saries, engagements, declarations of
it’s a great romantic getaway, too. If you
proceeds to charity.
love, date nights, family nights and so
want the best for that special someone,
From October through December, the
much more with us,” he says. “Thank
try the Ultimate Romance Package, en-
restaurant supports St. Jude’s Children’s
you, and we look forward to celebrat-
joyed in a private curtained booth.
Research Hospital by giving a $20 “Dip Cer-
ing thousands more!” Schmearer now has more than 35,000 loyal fans in his Boca Raton Club Fondue database, who receive exclusive offers
“WE GIVE BACK TO SAY THANK YOU TO THE COMMUNITY THAT HAS GIVEN SO MUCH.”
tificate” for every $10 donated. In fact, all Melting Pot franchise owners have raised a total of $12 million over a 10-year period. Schmearer is humbled that not only his
from double date nights and endless fon-
With all his success, Schmearer is dedi-
business but his guests have helped raise
due nights to gift certificate offers and
cated to giving back. He lives in Boca
more than $1 million over the past 27 years
free chocolate-covered strawberries.
Raton with his wife and two little girls,
for local and national charities.
He explains that the menu has ex-
and can be found on any given week-
“We give back to say thank you to the
panded over the years, with “16 differ-
end handing out free samples to benefit
community that has given so much,” he
ent proteins and four courses of gluten-
different charities. His restaurant regu-
says. “I hope to be fortunate enough to
free and vegetarian options. And we’ll
larly provides gift certificates and tast-
be saying the same thing on our 50th
have a vegan menu by Thanksgiving.”
ings for charitable galas and programs.
anniversary!”
The Melting Pot is located at 5455 N. Federal Highway, Boca Raton. For more information, call 561-997-7472 or visit meltingpot.com/bocaraton. OCTOBER 2017 2
89
GO POLO
THE POLO CLUB OF BOCA RATON – Where “Foodtertainment” Is A Win For Guests
The crafty foodies working behind the scenes at The Polo Club of Boca Raton are on a mission. They’re determined to integrate their haute cuisine, farm-totable fare and simply styled comfort food throughout the club’s social matrix to bring residents together to share the fun and fresh flavors. For this culinary team, dining isn’t merely eating out. It’s an immersive experience.
“WE’RE CONSTANTLY EVOLVING. WE HAVE TO. SOME OF OUR RESIDENTS HAVE BEEN LIVING HERE FOR 20 TO 30 YEARS. WE HAVE TO KEEP IT FRESH.” Yes, the bustling club already has five fabulous restaurants, each with its own unique vibe, but, to thrive in a community that’s home to thousands, it’s not enough to be delicious. You have to be downright deviceful. “We’re constantly evolving,” says Jeff
Day BBQ at the Laurels, overlooking the
and swap summer vacation stories at this
Moore, marketing manager. “We have
club’s championship golf courses; or an
festive gathering.
to. Some of our residents have been liv-
afternoon gathering of neighbors for Sun-
For members of The Polo Club, one tru-
ing here for 20 to 30 years. We have 3,300
day football at the Winner’s Circle, with a
ly doesn’t have to leave home to enjoy a
residents; 40 percent of them live here
little sushi on the side.
gourmet meal, great service and a social
year-round. We have to keep it fresh.”
Even in the off-season, The Polo Club
experience.
Armed with creatively delicious ideas,
sizzles with sultry summer events, Moore
“It’s all about keeping our members
the food and beverage team focuses on
says: “Thirsty Thursday is extremely popu-
interacting and engaged by using the
offering members a variety of culinary-
lar. It’s a happy-hour cocktail party that’s
club,” Moore says. “Most of all, we want
inspired events, such as a Chicago-style
heavy on appetizers and drink specials.”
to make sure they’re enjoying themselves.
Italian buffet at Steeplechase; a Labor
Guests belly up to the bar, sip cocktails
And, yes, we like to keep them guessing.”
The Polo Club of Boca Raton is located at 5400 Champion Blvd., Boca Raton. For more information, call 561-995-1200 or visit poloclub.net. 90
T H E B O C A R AT O N O B S E R V E R
SIMPLY GREAT FOOD Simply Great Experiences At TOOJAY’S
There are plenty of reasons why TooJay’s is Florida’s favorite deli. They consistently win "Best of" awards across the state but their secret is in the details. TooJay’s passion is combining traditional, madefrom-scratch food with a modern deli experience. Trusted recipes and timehonored traditions are always served with amazing hospitality and modern convenience. Guests come in for craveable classics like matzo ball soup, piledhigh hand-sliced pastrami sandwiches and warm rye bread.
“TOOJAY’S TAKES PRIDE IN BEING A CELEBRATION OF BIG PLATES AND BIG TASTES IN A WARM AND INVITING ATMOSPHERE THAT LEAVES GUESTS FEELING RIGHT AT HOME.” TooJay’s remains true to its New York-
is sure to make you want to eat dessert
complement to any office meeting, holi-
style deli heritage of serving generous
first. Homemade specialties include a
day party or social event, large or small.
plates of made-from-scratch comfort
colorful variety of seasonal pastries and
TooJay’s has been in Boca Raton for
foods, along with a fresh selection of de-
artfully created cakes, such as the fa-
28 years. All three Boca Raton restau-
liciously light fare and small plates. Like
mous chocolate Killer Cake. Popular bite-
rants have been remodeled in the past
the menu, the restaurant’s updated dé-
size rugalach are displayed in a variety of
year. TooJay’s takes pride in being a
cor honors its history while sporting a wel-
flavors, as well as the all-time favorite mini
celebration of big plates and big tastes
coming, contemporary design, which
black and white cookies. TooJay’s sells 1.5
in a warm and inviting atmosphere that
blends the best of time-honored tradi-
million of these homemade cookies every
leaves guests feeling right at home. When
tions and today’s aesthetics.
year.
you’ve done things the right way for more
Walking by TooJay’s famous bakery
TooJay’s catering menu is a perfect
than 35 years, it’s just that simple.
TooJay’s has three locations in Boca Raton. For more information, call Glades Plaza at 561-392-4181, Polo Shoppes at 561-241-5903, Regency Court Plaza at 561-997-2986 or visit toojays.com/locations. OCTOBER 2017 2
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TIME FOR FLORIDA STONE CRAB!
Known For Fresh Seafood, TRULUCK’S Celebrates 10 Years Of Fine Dining In Boca Raton
If you’ve been waiting all summer for fresh Florida stone crab, Truluck’s will be featuring this delicious seasonal favorite starting Oct. 15. You can enjoy this delicacy straight from the claw or add hot butter, cold mustard sauce or another favorite topping. “We are known for our stone crab as well as a wide variety of fresh seafood,” says Richard Grigelis, general manager. “We just celebrated our 10th anniversary and look forward to our next decade as
“WE JUST CELEBRATED OUR 10TH ANNIVERSARY AND LOOK FORWARD TO OUR NEXT DECADE AS AN EXCEPTIONAL DESTINATION FOR FINE DINING.”
an exceptional destination for fine dining.” Truluck’s is consistently rated as one of the best seafood restaurants in Boca
duce every day,” says Chef Petruso. “We
as well as our surf and turf specials,” says
Raton, bringing a varied menu of dishes
also make our own signature sauces and
Grigelis.
from the water to the table as quickly as
toppings that add to your memorable din-
possible.
ing experience.”
Diners appreciate Truluck’s wine list, which has been rated one of the top
“We are champions of sustainable
The restaurant’s signature dishes in-
50 in the United States by Wine Specta-
seafood,” says Grigelis. “We work hard to
clude Miso-Glazed Seabass, served over
tor, as well as a half-price cocktail hour
bring our guests the best-tasting sustain-
crab-fried rice with chilled cucumber
from 4:30-7 p.m. daily in the Stone Crab
able ingredients that make sense for the
slaw, and Sweet And Spicy Pacific Yel-
Lounge. Guests can enjoy featured wines
plate, the palate and the planet.”
lowtail, topped with crab, avocado and
and appetizers along with live entertainment seven nights a week.
Chef Michael Petruso, Jr., leads a skilled
heirloom tomatoes. Seafood appetizers
culinary team that is dedicated to excel-
include Tuna Tartare Tower and Petrossian
“We pay close attention to every aspect
lence, from appetizers to desserts.
Caviar, and there’s even a King Crab Mac
of our service and even call back the next
‘N’ Cheese side dish.
day,” says Grigelis. “Our diners always tell us
“We use only the highest-quality ingredients and bring in fresh seafood and pro-
“We are also known for our chef’s filet
they had a wonderful experience.”
Truluck’s Restaurant is located at 351 Plaza Real, Mizner Park, Boca Raton. For more information, call 561-391-0755 or visit trulucks.com. 92
T H E B O C A R AT O N O B S E R V E R
THE BOCA RATON OBSERVER
CONFIDENCE AS FAR AS YOU CAN SEE
65 ,000 AUDITED CIRCULATION
THE ENTERTAINMENT ISSUE
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ONE
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TWINS FOR THE WIN
IDENTICAL SIBLINGS ARE TEAMING UP FOR SHARED CAREER GOALS AND SUCCESS
JUNE/JULY 2017
AUGUST 2017
SHAKE IT UP!
THE FOOD & WINE ISSUE
THE LATEST FOOD FAD TAKES THE TRADITIONAL MILKSHAKE TO CREATIVE NEW HEIGHTS
WHERE THERE’S SMOKE
WHEN THE SHADOWS OF MENTAL HEALTH BLOCK THE JOY OF MOTHERHOOD
LOVE DISCOVER WHERE CELEBRITIES CALL HOME IN PALM BEACH, BROWARD AND MIAMI-DADE
THE FAMILY ISSUE
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JOAN
SIP YOUR WAY THROUGH SOUTH FLORIDA WITH OUR AREA GUIDE FOR WINE LOVERS
FOOD COURTS GO GOURMET
THE FOOD HALL TREND SWEEPING THE GLOBE IS TAKING ROOT IN SOUTH FLORIDA
Journalist Joan Lunden Is A Champion For Working Mothers And Women’s Health
LA DOLCE VITA
OCTOBER 2017
EMBARK ON A NEARBY ADVENTURE WITH THE FAMILY THIS SUMMER
Advertisers who want to place their print ads in a quality publication ask the question: “Is your circulation audited?” We’re very proud to answer “Yes.” We are a member of the Alliance for Audited Media because we share AAM’s belief that circulation audits are an essential assurance of value.
AAM is the premier circulation auditing organization in the world, and has been since 1914. Each year, AAM auditors test and verify that our circulation figures are facts, not claims. An AAM audit is the sign of a sound investment for advertisers.
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OF “BIZARRE FOODS” HAS A HEALTHY APPETITE FOR STORYTELLING AND CONNECTING CULTURES
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inside
Greek Eats, New Brazilian Steakhouse, Cooking With Wine and more…
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recipes
102
review
104
106
review
bites
THE DISH ON FOOD, WINE & RESTAURANTS
ALL ABOARD Jonathan Breines’ Damn Good Beer Bus Takes Riders On An Intoxicating Tour
I
f the local proliferation of microbreweries has gotten a bit intimidating, we have the solution for you. The Damn Good Beer Bus (DGBB) Boynton Beach Brew Loop, an all-day shuttle service each Sunday, travels between four Boynton Beach breweries within a six-mile radius: Due South Brewing Co., Copperpoint Brewing Company, Nobo Brewing Company and Devour Brewing. For $5, patrons enjoy unlimited rides all day and no worries about unsafe driving. (Tickets may be pre-purchased online or at the bus with cash.) Guests may start at any brewery, stay as long as they’d like
The countywide tour costs $65 and visits 11 – and counting – breweries. However, the Boynton Loop is a particular favorite given the close proximity of the four breweries. and hop on and off the bus to their hearts’ content. Founder Jonathan Breines has lived in South Florida for more than 20 years. He graduated from the University of Central Florida (where he “majored in cheap beer,” he jokes), tried his hand in corporate America and went solo in 2016. His love affair with craft beer began at one of the most popular breweries in the Southeast, Sweetwater Brewery in Atlanta, where he was interning at the time. “He instantly fell in love with the atmosphere, taste, freshness, culture and local feel – everything that makes breweries so great,” according to his
website. “Fast forward several years, he moves back home and the South Florida beer scene is flourishing. He’s been a regular at many local breweries [and] excitedly awaits all the new ones getting ready to open.” In the back of his head, he always wanted to be his own boss. After leaving his corporate job, the concept of the DGBB germinated after months of brainstorming and showing friends and family around local breweries. Of course, plenty of pints were enjoyed along the way – all in the name of research. Soon, he purchased a bus; made connections with local breweries; and launched the DGBB in April, offering public and private brewery tours throughout Palm Beach County. The countywide tour costs $65 and visits 11 – and counting – breweries. However, the Boynton Loop is a particular favorite given the close proximity of the four breweries. According to Breines, it’s about more than just a beer buzz: “We are seeking long-lasting, mutually beneficial relationships between us, the breweries and our patrons,” he says on his website. “We want to showcase the incredible scene, brews and people making this beer community so great. Get on board!” – Chelsea Greenwood
For more information, call 561-906-7212 or visit damngoodbeerbus.com.
OCTOBER 2017
95
CLASSIC AND CREATIVE RECIPES FEATURING WINE
T
here’s just something about sipping a glass of wine as you prepare a meal that makes the task a bit more enjoyable. Why not take that practice a step further by incorporating your favorite wines into lunch, dinner and dessert dishes? The alcohol doesn’t dominate, and the flavors add a delicious complexity to all kinds of food. In the following recipes, from “Wine Lover’s Kitchen” by Fiona Beckett, you’ll learn how to accentuate seafood, meats, veggies and sweets with just a splash of vino. We’ll drink to that!
WARM SCALLOP SALAD WITH CRISPY PANCETTA AND PARSNIP CRISPS Cooking scallops is a bit like cooking steak: You can sear them and then make a delicious dressing with the pan juices and a dash of wine. (Serves 4) PARSNIP CRISPS INGREDIENTS 1 medium parsnip, peeled Vegetable oil, for deep-frying Sea salt
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WARM SCALLOP SALAD INGREDIENTS 12 medium-sized fresh scallops, removed from shells 1 tbsp. olive oil, plus extra for dressing the salad 31⁄2 oz. pancetta cubes 4 tbsp. Chardonnay, Viognier or other full-bodied white wine 2 tbsp. fish stock or water 1 tbsp. heavy cream or crème fraîche Sea salt and freshly ground black pepper 3 oz. mixed salad leaves
T H E B O C A R AT O N O B S E R V E R
INSTRUCTIONS
CIOPPINO
To make the parsnip crisps, cut off the This rustic stew hails from San Francisco and is root end of the parsnip to leave a piece made with fresh fish and shellfish. (Serves 6-8) about 4 inches long and 1 1/2 WHAT TO D inches wide at its narrowest point. STOCK INGREDIENTS RINK: A BURGUND Y OR ANO WHITE Using a mandolin or a vegetable 3 tbsp. olive oil THER CLIMATE CHARDON COOLpeeler, shave off very thin slices. 1 medium onion, finely chopped NAY IS DELICIOU S WITH T Fill 1/4 of a wok with vegetable 3 garlic cloves, crushed HIS DISH . oil. Heat the oil until very hot, about 1 tsp. dried oregano 375˚ F or until a cube of bread turns 2 tbsp. dry vermouth, such as golden in 40 seconds. Add the parsNoilly Prat (optional) nip slices, and fry in batches for 30-60 3⁄4 cup dry white wine, such as seconds until brown and crisp. Remove Picpoul de Pinet or Pinot Grigio the crisps with a slotted spoon, drain on 14 oz. fresh tomatoes, skinned, paper towels and sprinkle lightly with salt. seeded and chopped Season the scallops on both sides with 1 14-oz. can cherry tomatoes salt and pepper. Heat 1 tbsp. olive oil in a 2 cups plus 2 tbsp. fish stock or a skillet; add the pancetta cubes; and fry for mixture of fish stock and clam juice 3-4 minutes, turning occasionally, until Few parsley stalks crisp. Remove from the pan with a slotted 1 bay leaf spoon, drain on paper towels, set aside and Tabasco or other hot pepper sauce keep warm. Sea salt and freshly ground black pepper Pour off the fat from the skillet, and then return the pan to the heat for about TO SERVE 1 minute until almost smoking. Add the 12-16 slices day-old baguette scallops to the pan, and cook for 2-3 min- Olive oil utes, depending on their thickness, turn- 2 garlic cloves, halved ing them over halfway through. Remove them from the pan, set aside and keep STEW INGREDIENTS them warm. 16 oz. clams or mussels Pour the white wine into the pan, and 1 tbsp. olive oil let it bubble up. Continue cooking until 1⁄4 stick butter the wine has reduced by 1/2. Add the fish 1 medium onion, sliced stock or water, and keep the liquid bubbling until it has reduced to just over a THE RINK E couple of tablespoons. Pour any D N A MAK OU C juices that have accumulated NK: Y OU USE TO ROSÉ I R D L TO EY ENÇA WHAT HITE WIN under the scallops into the pan, PROV ICIOUS. Y W R E D L M SA stir in the cream or crème fraîche BUT A ULARLY DE TEW, THE S SO PARTIC and season to taste with salt and IS AL pepper. Warm through for a few seconds, and remove from the heat. Divide the salad leaves between 4 plates, drizzle with a little olive oil and season lightly. Scatter the pancetta cubes and parsnip crisps over the top. Put 3 scallops on each plate, spoon the pan juices on top and serve immediately.
OCTOBER 2017
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2 celery stalks, trimmed and sliced 31⁄2 tbsp. dry white wine 21 oz. firm white fish, such as cod, cut into chunks 101⁄2 oz. raw shrimp 3 tbsp. fresh flat-leaf parsley, chopped
WHAT TO DRINK: T WINE TO R THE ONE Y A SIMILAR YOU’VE U MAKE TH SE E DISH, L IKE A CÔ D TO RHONE-V TES DU ILLAGES OR A GIG ONDAS.
INSTRUCTIONS
To make the stock, heat the oil in a large saucepan, add the onion and cook over low heat for 5 minutes until beginning to soften. Add the garlic, stir and cook for 1 minute; then stir in the oregano. Turn up the heat, and add the vermouth, if using, and the wine. Let it bubble up until it’s reduced by at least 1/2, and then add the fresh tomatoes. Stir; put a lid on the pan; and cook over a low heat, stirring occasionally, until the tomatoes have broken down. Add the cherry tomatoes and fish stock, and bring to a boil. Add the parsley and bay leaf; season with salt, pepper and a few shakes of Tabasco. Simmer for 15-20 minutes, and set aside, removing the parsley stalks and bay leaf. Preheat the oven to 375˚ F. Lay the sliced baguette on a baking sheet. Drizzle both sides of the baguette with olive oil, and bake for 10-15 minutes until crisp. Set aside to cool. Soak the clams or mussels in cold water for at least 30 minutes, scrubbing and removing the “beards” if necessary. Heat the olive oil in a large pan, add the butter and cook the onion and celery over low heat for 5 minutes until soft. Pour in the wine, let it reduce and then turn up the heat; add the clams or mussels. Cover the pan, and cook for a couple minutes until the shells open. Take the pan off the heat, and remove any clams or mussels that haven’t opened. Heat the reserved tomato stock. Place the fish and shrimp on top of the clams or mussels, and pour the hot stock over the top. Bring back to a boil, and simmer for a minute until the fish is cooked. Carefully fold in the parsley. Rub the toasted baguette with the cut garlic cloves. Serve the stew in warm bowls with toasted baguette for dipping. 98
COQ AU VIN This classic French recipe is terrific for a dinner party. The French always use a local wine to make it, such as a good Côtes du RhôneVillages, a Gigondas or a Lirac. (Serves 6) INGREDIENTS 101⁄2 oz. shallots 3 tbsp. all-purpose flour 6 large skinless, boneless chicken breasts 3 tbsp. olive oil 41⁄2 oz. fatty bacon, chopped, or pancetta cubes 2 garlic cloves, thinly sliced 31⁄2 tbsp. brandy 3 sprigs thyme 1 bay leaf
T H E B O C A R AT O N O B S E R V E R
1 750-ml bottle dry fruity red wine 31⁄2 cups small button mushrooms 1 tbsp. butter, softened (optional) 3 tbsp. fresh flat-leaf parsley, chopped Sea salt and freshly ground black pepper Creamy mashed potatoes or tagliatelle, to serve INSTRUCTIONS
Cut the shallots into evensized pieces, leaving the small ones whole and halving or quartering the others. Put 2 tbsp. flour in a shallow dish, and season it with salt and pepper. Dip the chicken
breasts in the flour, and coat both sides. Heat 2 tbsp. olive oil in a large lidded skillet or deep flameproof casserole, add the chicken breasts and fry for 2-3 minutes on each side until lightly browned. You may have to do this in 2 batches. Remove the chicken from the pan, discard the oil and wipe the pan with a paper towel. Return the pan to the heat, and pour in the remaining oil. Add the chopped bacon or pancetta cubes and the shallots, and fry until lightly browned. Stir in the garlic, and return the chicken to the pan. Put the brandy in a small saucepan, and heat until almost boiling. Set it alight with
ANNUAL Atlantic Grille
SATURDAY, OCTOBER 28, 2017 Join us for live entertainment, festive decorations, and a costume contest* featuring extravagant hotel, spa, and dining prizes. Limited seating available.
Make your reservations early. Call 561-293-3218. At The Seagate Hotel, 1000 E. Atlantic Avenue, Delray Beach
*Judging will commence at 11 p.m. (must be present one hour before judging begins in order to enter costume contest). The contest will be mediated by our entertainment professionals. The top three costumes will be voted on by fellow guests. The loudest applause wins!
a long cook’s match or taper, and carefully pour it over the chicken. Let the flames die down; add the thyme and bay leaf, and pour in enough wine to just cover the chicken. Bring back to simmering, reduce the heat, half-cover the pan and simmer very gently for 45 minutes. (If you’re making this dish ahead of time, take the pan off the heat after 30 minutes, let cool and refrigerate overnight.) Add the mushrooms to the pan, and cook for another 10-15 minutes. Remove the chicken from the pan, set aside and keep warm. Using a slotted spoon, scoop the shallots, bacon pieces or pancetta cubes and mushrooms out of the pan, and keep warm. Increase the heat under the pan, and let the sauce simmer until it has reduced by 1/2. If the sauce needs thickening, mash the soft butter with 1 tbsp. flour to make a smooth paste, and then add it bit by bit to the sauce, whisking well after each addition, until the sauce is smooth and glossy. Return the shallots, pancetta and Y ALREAD DISH IS WEET mushrooms to the pan. IS H T : S K O DRIN T A GLASS OF LA Check the seasoning, and WHAT T DEL , BU O H T IC IO R A REC add salt and pepper to taste. EST QUITE CH AS E HARV . RED, SU LLA OR A LAT ELY Cut each chicken breast into RK NIC ICE VALPOL L, WOULD WO 4 slices, and arrange them on DE ZINFAN warm serving plates. Spoon a generous amount of sauce over the chicken, and sprinkle with parsley. Serve with creamy mashed potatoes or tagliatelle.
“Wine Lover’s Kitchen” is written by Fiona Beckett with photography by Mowie Kay. It’s published by Ryland Peters & Small and retails for $24.95. Find it at rylandpeters.com or wherever books are sold.
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T H E B O C A R AT O N O B S E R V E R
SPICED PLUM, RED WINE AND AMARETTI CRUMBLE Adding wine to this plum crumble really increases the intensity of the plum flavor. (Serves 6) FILLING INGREDIENTS 2 ⁄3 cup full-bodied but unoaked red wine 1 ⁄3 cup plus 2 tbsp. granulated sugar, mixed with 3⁄4 tsp. ground cinnamon 13⁄4 lbs. red plums, pitted and halved or quartered CRUMBLE INGREDIENTS 3 oz. hard amaretti cookies 1 cup plus 2 tbsp. all-purpose flour 1 ⁄3 cup plus 2 tbsp. granulated sugar 1 stick chilled butter, cubed Chilled heavy cream, to serve TOOLS 6 individual ovenproof dishes INSTRUCTIONS
Pour the wine into a medium or large saucepan, add the sugar and cinnamon and warm over low heat until the sugar dissolves. Bring to a boil, and simmer until the liquid is reduced by just over 1/2 and is thick and syrupy. (Watch that it doesn’t burn.) Pour in the plums, stir, put a lid on the pan and cook for 7-8 minutes until beginning to soften. Divide the plum mixture between 6 lightly greased ovenproof dishes, and leave to cool. Preheat the oven to 375˚ F. Process the amaretti cookies in a food processor; add the flour, sugar and cubed butter; and pulse until the mixture is the texture of coarse crumbs. Top the dishes with the crumble mixture, and bake for 20-25 minutes until the topping is crisp and the plum juices are bubbling through. Serve with cream. O
Celebrating 2ยบ Years of Excellence CERTIFICATE OF EXCELLENCE
American Cuisine
RATED: EXCELLENT
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
Paidkia (lamb chops)
Baklava
Interior
FRESH CATCH
Seafood Is The Star At Mizner Park’s Upscale Ouzo Bay Greek Kouzina BY LINDA HAASE
O
uzo Bay Greek Kouzina may be the new kid on the block, but it’s quickly becoming Mizner Park’s go-to hot spot. The upscale gem, part of Atlas Restaurant Group (the flagship Ouzo Bay is in Baltimore), offers an impressive array of fresh catches flown in daily from around the world, including Glossa (Dutch Dover sole), Hawaiian Kona Kampachi, Karavides (Norwegian lan-
our Greek server, Fran, and let her guide our delectable culinary journey around the world. First up was Pikilia, a platter of tasty homemade pitas and house spreads, followed by appetizers of Spanakopita and Xtapodi Sharas, the signature charcoal-grilled octopus, flown in from Portugal and braised with sweet onions, red peppers and a red wine vinaigrette that
The freshness is apparent at first bite. It’s obvious everything is made from scratch, and the chef prepares dishes simply, with minimal seasonings, to let the ingredients shine. goustines) and Thalassina Xtenia (Japanese Hokkaido scallops). Diners get up-close views of these delicacies at the iced seafood display while their server explains the texture and taste of each. The freshness is apparent at first bite. It’s obvious everything is made from scratch, and the chef prepares dishes simply, with minimal seasonings, to let the ingredients shine. We quickly recognized the expertise of 102
defies description. Whole fish is charcoal-grilled and deboned, and the Mavro Lavraki (black sea bass) was as described: lean, flaky white meat with a sweet buttery taste. The Thalassina Xtenia, pan-seared Hokkaido scallops, were succulent and melted in your mouth, served atop a velvety smooth mixture of rainbow cauliflower gremolata, saffron braised leeks and ouzo cauli-
T H E B O C A R AT O N O B S E R V E R
Seafood display
Grilled whole fish
flower crema. The enticing aroma nearly made me swoon. Ouzo Bay’s specialty is seafood, but other entrée selections – including Paidkia (lamb chops), Fileto (filet mignon) and Moussaka – are also fabulous. Even the sides are
where Ouzo Bay Greek Kouzina is located at 201 Plaza Real, Mizner Park, Boca Raton. For more information, call 561757-0082 or visit ouzobay.com.
spectacular, including the standout Spanakorizo (spinach rice), which elevates this grain to a new level. Drinks aren’t an afterthought. There’s an extensive selection of wine, handcrafted cocktails and, of course, ouzo. Our final destination was dessert, and it did not disappoint. Authentic pastries include Baklava and Loukomades, Greek beignets that rival those in New Orleans. The ambiance is just as divine as the food: intimate with low lighting and sophisticated décor. Also unique: a complimentary shot of ouzo après dinner and a cigar bar with more than 30 selections and 100-plus whiskeys. A communal table, a bar, two private dining rooms and alfresco dining add to the fun. O
SUSSMAN RESTAURANT BROKERAGE Making Deals Happen!
Jeff Sussman, Broker | 561.302.2858 | Jeff@sussmanrb.com | www.sussmanrb.com
taste review Interior
BITE OF BRAZIL Exceptional Service Elevates Churrascaria At Pampa Gaucho Brazilian Steakhouse BY LESLIE J. KRAFT
T
ucked away in Lighthouse Point is a dining experience you can really tuck into: Pampa Gaucho Brazilian Steakhouse. Go when you’re hungry – really hungry. And go if you like a wide variety of fine
Beef Ribs
in stages and you can have as much as you’d like. This part of the dining experience is very much the star at Pampa Gaucho. All you have to do is pick up the tongs next to your plate and say yes to the carvers who
The service is exceptional, which is particularly important at a restaurant where the main entrée is served in stages and you can have as much as you’d like. This part of the dining experience is very much the star at Pampa Gaucho. cuts of meat served Brazilian-style by carvers who visit your table frequently. The service is exceptional, which is particularly important at a restaurant where the main entrée is served
offer flavorfully spiced Flank Steak, Filet, Filet Wrapped in Bacon, Lamb Chops, Leg of Lamb, Brazilian Sausages, Chicken, Roasted Pork, Beef and Pork Ribs and more. You choose how rare or well done you want your selections, and servers go out of their way to honor your preferences and bring them to you throughout your meal. You can start with meat selections,
but I recommend a trip to the all-youcan-eat salad bar first. Here you’ll find many salad, olive and cheese selections as well as black beans, rice and the most delicate eggplant roasted with garlic and breadcrumbs. Keep in mind that this is in addition to the nonstop flow of mashed potatoes, fried plantains and yucca that servers bring to your table faster than you can eat them. Perfect complements to such a meal are the many wines available. Oenophiles will be in their glory, choosing among delightful offerings from the United States, France, Argentina, Italy, Portugal and Spain.
While it’s nearly impossible, save room for dessert. The choices are plentiful and spectacular. The Strawberry Coconut Cake was our favorite, along with a moist and creamy Chocolate Cake. If you like custard, try the Quindim, a rich Brazilian custard flavored with coconut. You can also choose from Crème Brulee, Passion Fruit Mousse, several kinds of cheesecake, ice cream and more. Perhaps best of all, our meal at Pampa Gaucho was very leisurely, and we were encouraged to try everything offered by some of the friendliest people in the South Florida restaurant business. O
Leg of Lamb
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Pampa Gaucho Brazilian Steakhouse is located at 4490 N. Federal Highway, Lighthouse Point. For more information, call 954-943-3595 or visit pampagauchobsh.com.
T H E B O C A R AT O N O B S E R V E R
Brazilian Sausages
Pork Ribs
Photos by Guto Lordello
where
VETERANS DAY 2017
GET up, STAND up! 5th Anniversary
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Tickets & Event Registration on our website VIP Tables of 10 - $2500 Individual Tickets - $250
Join us for a night of inspiration as we honor those who serve our country.
AUCTIONS ~ MUSIC ~ DINNER ~ DANCING ~ GOOD COMPANY ~ GOOD VIBES
SATURDAY • NOV. 11 • 6:00PM Keynote speaker Barb Schmidt, International bestselling author of “The Practice” Special Performance & National Anthem by The Young Singers of the Palm Beaches
Boca Raton Marriott at Boca Center 5150 Town Center Circle, Boca Raton
www.connectedwarriors.org Honorary Host Couple, Gregory Fried and Mary Ann Morgan-Fried, along with our Senior Leader Sponsors, Maj. General William Mercurio, U.S. Army, (Ret.) & The Greenfield Group, hope you will join us in Serving Those Who Have Served. The lovely Gala Gal, Jenelle Taylor, of Galagal.com, will host exciting Live & Silent Auctions
Special Thanks to the Levinson Family, our Entertainment Sponsor. Media Coverage provided by The Boca Raton Observer.
Helping the World Feel Better - One Breath at a Time
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taste listings
B I T E S/
AMERICAN/STEAKHOUSES ABE & LOUIE’S Glades Plaza
❘ 2200 W. Glades Road ❘ Boca Raton ❘ 561.447.0024 ❘ Lunch Monday-Friday. Dinner nightly. Brunch Sunday. ANGLE Eau Palm Beach Resort
& Spa ❘ 100 S. Ocean Blvd. ❘ Manalapan ❘ 561.540.4850 ❘ Dinner Thursday-Saturday. THE ATLANTIC GRILLE The Seagate Hotel & Spa ❘ 1000 E. Atlantic Ave. ❘ Delray Beach ❘ 561.665.4900 ❘ Dinner nightly. Brunch Saturday and Sunday. (Lunch Monday-Friday November-May.) BAZILLE Nordstrom, Town
Center at Boca Raton ❘ 5820 Glades Road ❘ Boca Raton ❘ 561.620.3286 ❘ Breakfast, lunch and dinner daily. BONEFISH GRILL Shoppes at Boca Grove ❘ 21065 Powerline Road ❘ Boca Raton ❘ 561.483.4949 ❘ Lunch Saturday and Sunday. Dinner nightly. BREWZZI Glades Plaza ❘
2222 Glades Road ❘ Boca Raton ❘ 561.392.2739 ❘ Lunch and dinner daily. BURT & MAX’S Delray
Marketplace ❘ 9089 W. Atlantic Ave. ❘ Delray Beach ❘ 561.638.6380 ❘ Lunch Monday-Friday. Dinner nightly. Brunch Saturday and Sunday.
THE CAPITAL GRILLE Town
Center at Boca Raton ❘ 6000 Glades Road ❘ Boca Raton ❘ 561.368.1077 ❘ Lunch MondayFriday. Dinner nightly.
CHE!!! RESTAURANT 900 E.
Atlantic Ave. ❘ #22 ❘ Delray Beach ❘ 561.562.5200 ❘ Lunch Monday-Saturday. Dinner nightly. Brunch Sunday. CHOPS LOBSTER BAR Royal
Palm Place ❘ 101 Plaza Real S. ❘ Boca Raton ❘ 561.395.2675 ❘ Dinner nightly. CUT 432 432 E. Atlantic
Ave. ❘ Delray Beach ❘ 561.272.9898 ❘ Dinner nightly. DADA 52 N. Swinton Ave. ❘ Delray Beach ❘ 561.330.3232 ❘ Dinner nightly.
106
ON LOCH DOWN Atlas Restaurant Group Continues Mizner Park Expansion With Loch Bar
A
tlas Restaurant Group is on a roll with the success of its new Ouzo Bay in Mizner Park and other popular venues in Baltimore, including the flagships of Ouzo Bay and Loch Bar there. Now, group owner Alex Smith is adding a second Loch Bar “seafood tavern” to Mizner Park, with plans to open this year. “The reason we felt it was time to open a Loch Bar in Boca Raton is because of the overwhelming success we have experienced at our Ouzo Bay restaurant,” Smith says. “Mizner Park offers the perfect location to expand our Atlas brand and continue to provide our familiar clientele with additional dining options.” With a big focus on seafood, the new concept will offer a chic yet comfortable environment and an expanded menu, serving up hot and cold appetizers, sandwiches, entrées and a raw bar with more than a dozen varieties of East Coast and West Coast oysters that rotate daily.
T H E B O C A R AT O N O B S E R V E R
Alongside the fresh eats will be a large selection of local craft beer, handcrafted cocktails, wine and the “largest whiskey list in the state of Florida,” says Eric Smith, managing partner of Atlas Restaurant Group, who is overseeing Loch Bar’s beverage program. Amid a nautically themed interior designed by Patrick Sutton – with luxe touches like leather banquettes, marble tabletops and antique mirrors – the 5,500-square-foot venue will include 200 seats inside and 75 outside. A small stage will host live music seven nights a week.
Loch Bar will be located at 346 Plaza Real, Mizner Park, Boca Raton. For more information, visit atlasrestaurantgroup.com.
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taste listings FIFTH AVENUE GRILL 821
NYY Steak’s Colorado Lamb Chops
S.E. Fifth Ave. ❘ Delray Beach ❘ ❘ Lunch and dinner daily. Brunch Saturday and Sunday. 561.265.0122
GRAND LUX CAFE Town
Center at Boca Raton ❘ 6000 Glades Road ❘ Boca Raton ❘ 561.392.2141 ❘ Breakfast Saturday and Sunday. Lunch and dinner daily. THE GRILLE ON CONGRESS
5101 Congress Ave. ❘ Boca Raton ❘ 561.912.9800 ❘ Lunch Monday-Friday. Dinner Monday-Saturday. HENRY’S The Shoppes at
Addison Place ❘ 16850 Jog Road ❘ Delray Beach ❘ 561.638.1949 ❘ Lunch Monday-Saturday. Dinner nightly. Brunch Sunday. HOUSTON’S 1900 N.W.
Executive Center Circle ❘ Boca Raton ❘ 561.998.0550 ❘ Lunch and dinner daily.
J. ALEXANDER’S University Commons ❘ 1400 Glades Road ❘ Boca Raton ❘ 561.347.9875 ❘ Lunch and dinner daily. JIMMY’S FRIES TO CAVIAR GARDEN BISTRO & BAR
6299 N. Federal Highway ❘ Boca Raton ❘ 561.617.5965 ❘ Dinner Tuesday-Sunday. KE`E GRILL 17940 N.
Military Trail ❘ Boca Raton ❘ 561.995.5044 ❘ Dinner nightly.
NYY STEAK Seminole Casino ❘
REBEL HOUSE 297 E.
5550 N.W. 40th St. ❘ Coconut Creek ❘ 954.977.6700 ❘ Dinner nightly.
Palmetto Park Road ❘ Boca Raton ❘ 561.353.5888 ❘ Lunch and dinner daily.
OCEANS 234 234 N.
RUTH’S CHRIS STEAK HOUSE Mizner Park ❘ 225
Ocean Blvd. ❘ Deerfield Beach ❘ 954.428.2539 ❘ Lunch and dinner daily. Brunch Sunday. THE OFFICE 201 E. Atlantic
Ave. ❘ Delray Beach ❘ 561.276.3600 ❘ Lunch Monday-Friday. Dinner nightly. Brunch Saturday and Sunday. PAMPA GAUCHO BRAZILIAN STEAKHOUSE 4490 N. Federal
N.E. Mizner Blvd. ❘ Boca Raton ❘ 561.392.6746 ❘ Dinner nightly. SALT7 32 S.E. Second Ave. ❘ Delray Beach ❘ 561.274.7258 ❘ Dinner nightly. Brunch Sunday. SEASONS 52 2300 N.W. Executive Center Drive ❘ Boca Raton ❘ 561.998.9952 ❘ Lunch and dinner daily. SIX TABLES 112 N.E. Second St. ❘
MADISONS NEW YORK GRILL & BAR 2006 N.W. Executive
954.943.3595
Highway ❘ Lighthouse Point ❘ ❘ Lunch FridaySunday. Dinner nightly.
Boca Raton ❘ 561.347.6260 ❘ Dinner Tuesday-Saturday by reservation.
561.994.0808
PARK TAVERN 32 S.E. Second
SUNDY HOUSE 106 S. Swinton
Center Circle ❘ Boca Raton ❘ ❘ Lunch and dinner daily.
MARIPOSA Neiman Marcus,
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. 108
Ave. ❘ Delray Beach ❘ 561.265.5093 ❘ Dinner nightly. Brunch Saturday and Sunday.
Ave. ❘ Delray Beach ❘ 561.272.5678 ❘ Lunch Tuesday-Saturday. Dinner Tuesday-Sunday. Brunch Sunday.
THE PAVILION GRILLE
TEMPER GRILLE The Reserve ❘
301 Yamato Road ❘ Boca Raton ❘ 561.912.0000 ❘ Lunch TuesdayFriday. Dinner Tuesday-Sunday.
9858 Clint Moore Road ❘ Boca Raton ❘ 561.717.8081 ❘ Dinner nightly.
PIÑON GRILL The Terrace
Boca Raton ❘ 561.417.5100 ❘ Lunch Tuesday-Sunday. Dinner nightly.
at Town Center ❘ 6000 Glades Road ❘ Boca Raton ❘ 561.391.7770 ❘ Lunch and dinner daily. Brunch Saturday and Sunday. RACKS DOWNTOWN EATERY & TAVERN Mizner Park ❘ 402 Plaza
Real ❘ Boca Raton ❘ 561.395.1662 ❘ Lunch and dinner daily. Brunch Saturday and Sunday.
T H E B O C A R AT O N O B S E R V E R
TRUE 147 S.E. First Ave. ❘
TWENTYTWENTY GRILLE Royal
Palm Place ❘ 141 Via Naranjas ❘ Boca Raton ❘ 561.990.7969 ❘ Dinner Tuesday-Sunday. TWO GEORGES AT THE COVE MARINA 1754 S.E.
Third Court ❘ Deerfield Beach ❘ 954.421.9272 ❘ Lunch and dinner daily.
ASIAN/SUSHI BUDDHA SKY BAR 217 E.
Atlantic Ave. ❘ Delray Beach ❘ ❘ Dinner nightly.
561.450.7557
BLUEFIN SUSHI THAI GRILL
861 Yamato Road ❘ Boca Raton ❘ 561.981.8986 ❘ Lunch MondayFriday. Dinner nightly. FAH ASIAN BISTRO Boca
Valley Plaza ❘ 7461 N. Federal Highway ❘ Boca Raton ❘ 561.241.0400 ❘ Lunch TuesdayFriday. Dinner nightly. HOUSE OF SIAM 25 N.E.
Second Ave. ❘ #116 ❘ Delray Beach ❘ 561.330.9191 ❘ Lunch Monday-Friday. Dinner nightly. JAPANGO 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 TuesdayFriday. Dinner nightly. KANPAI 41 E. Palmetto Park Road ❘ Boca Raton ❘ 561.361.8688 ❘ Lunch Monday-Saturday. Dinner nightly. KAPOW! NOODLE BAR
Mizner Park ❘ 431 Plaza Real ❘ Boca Raton ❘ 561.347.7322 ❘ Lunch and dinner daily.
taste listings LA TRE 249 E. Palmetto
Park Road ❘ Boca Raton ❘ 561.392.4568 ❘ Dinner nightly. LEMONGRASS ASIAN BISTRO
420 E. Atlantic Ave. ❘ Delray Beach ❘ 561.278.5050 ❘ Lunch MondayFriday. Dinner nightly. Royal Palm Place ❘ 101 Plaza Real S. ❘ Boca Raton ❘ 561.544.8181 ❘ Lunch Monday-Friday. Dinner nightly. MAGICAL RICE 1668 N. Federal
Highway ❘ Boca Raton ❘ 561.395.7534 ❘ Lunch and dinner daily. NINJA SPINNING SUSHI BAR
41 E. Palmetto Park Road ❘ Boca Raton ❘ 561.361.8688 ❘ Lunch Monday-Saturday. Dinner nightly.
UNCLE TAI’S The Shops at
Boca Center ❘ 5250 Town Center Circle ❘ #143 ❘ Boca Raton ❘ 561.368.8806 ❘ Lunch MondaySaturday. 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 MondayFriday. Dinner nightly.
YOKOHAMA 9168 Glades Road ❘ Boca Raton ❘ 561.451.1707 5030 Champion Blvd. ❘ D8 ❘ Boca Raton ❘ 561.451.9919 ❘ Lunch and dinner daily.
BARBECUE LUCILLE’S BAD TO THE BONE BBQ Regency Court ❘ 3011 Yamato
Road ❘ Boca Raton ❘ 561.997.9557 ❘ Lunch and dinner daily. Delray Marketplace ❘ 9173 W. Atlantic Ave. ❘ Delray Beach ❘ 561.810.4045 ❘ Lunch and dinner daily.
B I T E S/
MISSISSIPPI SWEETS BBQ CO.
2399 N. Federal Highway ❘ Boca Raton ❘ 561.394.6779 ❘ Lunch and dinner daily.
BURGERS BURGERFI 6 S. Ocean Blvd. ❘
Delray Beach ❘ 561.278.9590 ❘ Lunch and dinner daily. 7959 W. Atlantic Ave. ❘ Suite 201 ❘ Delray Beach ❘ 561.562.8039 ❘ Lunch and dinner daily. 2009 N.E. Second St. ❘ Deerfield Beach ❘ 954.531.6168 ❘ Lunch and dinner daily. BOCA BURGER HOUSE 499
N.E. Spanish River Blvd. ❘ Boca Raton ❘ 561.900.5030 ❘ Lunch and dinner daily. 78 S. Federal Highway ❘ Boca Raton ❘ 561.900.5030 ❘ Lunch and dinner daily.
NORI THAI 217 E. Palmetto
Park Road ❘ Boca Raton ❘ ❘ Lunch and dinner Tuesday-Sunday. 561.392.2999
HABIT BURGER Delray Place ❘ 1831 S. Federal Highway ❘ Delray Beach ❘ 561.265.0934 ❘ Lunch and dinner daily.
P.F. CHANG’S CHINA BISTRO
University Commons ❘ 1400 Glades Road ❘ Boca Raton ❘ 561.393.3722 ❘ Lunch and dinner daily.
M.E.A.T. EATERY & TAPROOM
RISE MODERN ASIAN CUISINE AND SUSHI 6063 S.W. 18th St. ❘
Cendyn Spaces ❘ 980 N. Federal Highway ❘ Suite 115 ❘ Boca Raton ❘ 561.419.2600 ❘ Breakfast MondayFriday. Lunch and dinner daily.
SAITO’S JAPANESE STEAKHOUSE 8841 Glades Road ❘
ROK:BRGR 4 E. Atlantic Ave. ❘ Delray Beach ❘ 561.808.7220 ❘ Lunch and dinner daily. Brunch Sunday.
SANTO’S MODERN BUFFET & SUSHI 3400 N. Federal Highway ❘
SHULA BURGER Delray Marketplace ❘ 14917 Lyons Road ❘ Delray Beach ❘ 561.404.1347 ❘ Lunch and dinner daily.
#108 ❘ Boca Raton ❘ 561.392.8808 ❘ Lunch Monday-Friday. Dinner nightly.
Boca Raton ❘ 561.218.8788 ❘ Lunch and dinner daily.
Boca Raton ❘ 561.923.9378 ❘ Lunch and dinner daily.
THE SEA SOUTH EAST ASIAN KITCHEN 16950 Jog Road ❘ #1015
❘ Delray Beach ❘ 561.270.3569 ❘ Lunch Monday-Saturday. Dinner nightly.
A TOAST TO FALL
ZINBURGER WINE & BURGER BAR Town Center at Boca
Road ❘ Boca Raton ❘ 561.488.4040 ❘ Lunch and dinner daily.
This tipple is the perfect choice for October, when there’s still heat in the air but the temps are starting to slip. Apple cider and honey will put you in a seasonal mood.
SUSHIGO 477 S. Federal
LEMON SPRITZ COCKTAIL
SHINJU BUFFET 7875 Glades
Highway ❘ Boca Raton ❘ 561.347.7888 ❘ Lunch and dinner daily. SUSHI RAY The Shops at Boca Center ❘ 5250 Town Center Circle ❘ Boca Raton ❘ 561.394.9506 ❘ Lunch Monday-Friday. Dinner nightly. TEMPURA HOUSE The Reserve ❘
9858 Clint Moore Road ❘ Boca Raton ❘ 561.883.6088 ❘ Lunch and dinner daily.
CONTINENTAL THE BOCA BEACH HOUSE
887 E. Palmetto Park Road ❘ Boca Raton ❘ 561.826.8850 ❘ Breakfast and lunch daily.
Courtesy of Ruffino (Makes 1) INGREDIENTS 11⁄2 oz. cognac 3 ⁄4 oz. lemon juice 1 oz. apple cider 1 ⁄2 oz. honey syrup 2 oz. Ruffino Prosecco
Raton ❘ 6000 Glades Road ❘ Boca Raton ❘ 561.393.3252 ❘ Lunch and dinner daily.
INSTRUCTIONS Shake together the cognac, lemon juice, apple cider and honey syrup. Strain into a lowball glass with ice, and top with Prosecco.
BOHEME BISTRO 1118 E. Atlantic Ave. ❘ Delray Beach ❘ 561.278.4899 ❘ Breakfast, lunch and dinner daily. DORSIA RESTAURANT 5837 N. Federal Highway ❘ Boca Raton ❘ 561.961.4156 ❘ Dinner nightly. OCTOBER 2017
109
taste listings LA CIGALE 253 S.E. Fifth Ave. ❘ Delray Beach ❘ 561.265.0600 ❘ Dinner nightly. LE RIVAGE 450 N.E. 20th St. ❘
Boca Raton ❘ 561.620.0033 ❘ Dinner nightly. OLIO BISTRO 42 S.E. Second
Ave. ❘ Delray Beach ❘ 561.278.6633 ❘ Dinner Tuesday-Saturday. TEA-LICIOUS TEAROOM & GIFTS 4995 W. Atlantic
Ave. ❘ Delray Beach ❘ 561.638.5155 ❘ Breakfast and lunch MondaySaturday.
FARM-TO-TABLE/ORGANIC FARMER’S TABLE 1901 N.
Military Trail ❘ Boca Raton ❘ 561.417.5836 ❘ Breakfast, lunch and dinner daily. Brunch Saturday and Sunday. GARY RACK’S FARMHOUSE KITCHEN Royal Palm Place ❘
399 S.E. Mizner Blvd. ❘ Boca Raton ❘ 561.826.2625 ❘ Lunch Monday-Friday. Dinner nightly. Brunch Saturday and Sunday. 204 E. Atlantic Ave. ❘ Delray Beach ❘ 561.266.3642 ❘ Lunch Monday-Friday. Dinner nightly. Brunch Saturday and Sunday.
HARVEST SEASONAL GRILL & WINE BAR 1841 S. Federal
Highway ❘ #402 ❘ Delray Beach ❘ 561.266.3239 ❘ Lunch and dinner daily. Brunch Saturday and Sunday.
CREPE CAFÉ 504 Via De Palmas
❘ Royal Palm Place ❘ Boca Raton ❘ 561.757.3504 ❘ Breakfast, lunch and dinner daily. KATHY’S GAZEBO CAFÉ
nightly. Brunch Saturday and Sunday.
Spanish River Center ❘ 4199 N. Federal Highway ❘ Boca Raton ❘ 561.395.6033 ❘ Lunch TuesdayFriday. Dinner Tuesday-Staurday.
FONDUE
LA FERME 9101 Lakeridge
MAX’S HARVEST 169 N.E.
Second Ave. ❘ Delray Beach ❘
561.381.9970 ❘ Lunch Friday. Dinner
Palmas ❘ Suite 79 ❘ Boca Raton ❘ 561.362.2299 ❘ Lunch and dinner daily.
ITALIAN ANTHONY’S COAL FIRED PIZZA Shops at Boca Grove ❘
THE LITTLE CHALET 485 S.
Blvd. ❘ Boca Raton ❘ 561.654.6600 ❘ Dinner nightly. Brunch Sunday.
561.325.8000
LA NOUVELLE MAISON 5 Palms
21065 Powerline Road ❘ Boca Raton ❘ 561.218.6600 ❘ Lunch and dinner daily. 851 S. Federal Highway ❘ Boca Raton ❘ 561.338.3028 ❘ Lunch and dinner daily. 115 N.E. Sixth Ave. ❘ Delray Beach ❘ 561.278.7911 ❘ Lunch and dinner daily.
GERMAN
ARTURO’S 6750 N. Federal Highway ❘ Boca Raton ❘ 561.997.7373 ❘ Lunch Monday-Friday. Dinner nightly.
Federal Highway ❘ Boca Raton ❘ ❘ Dinner nightly.
THE MELTING POT 5455 N.
Federal Highway ❘ Boca Raton ❘ 561.997.7472 ❘ Dinner nightly.
FRENCH
Building ❘ 455 E. Palmetto Park Road ❘ Boca Raton ❘ 561.338.3003 ❘ Dinner nightly.
#120 ❘ Delray Beach ❘ 561.455.2140 ❘ Lunch and dinner daily. Brunch Sunday.
BIERGARTEN Royal Palm Place ❘ 309 Via De Palmas ❘ #90 ❘ Boca Raton ❘ 561.395.7462 ❘ Lunch and dinner daily.
CASIMIR BISTRO Royal Palm
GREEK
CARPE DIEM 110 E. Atlantic Ave. ❘
Place ❘ 416 Via De Palmas ❘ #81 ❘ Boca Raton ❘ 561.955.6001 ❘ Lunch and dinner Monday-Saturday. CHEZ MARIE FRENCH BISTRO
Polo Club Shoppes ❘ 5030
Champion Blvd. ❘ Boca Raton ❘ 561.997.0027 ❘ Lunch Tuesday-Friday. Dinner Tuesday-Saturday.
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
Road ❘ Boca Raton ❘ 561.883.6337 ❘ Lunch and dinner daily.
JIMMY THE GREEK 8221 Glades
Road ❘ #1 ❘ Boca Raton ❘ 561.477.3272 ❘ Lunch and dinner daily.
OUZO BAY GREEK KOUZINA
201 Plaza Real ❘ Mizner Park ❘ Boca Raton ❘ 561.757.0082 ❘ Lunch and dinner daily. Brunch Sunday. RAFINA GREEK TAVERNA The Boardwalk at 18th St. ❘ 6877 S.W. 18th St. ❘ Boca Raton ❘ 561.409.3673 ❘ Lunch and dinner daily. TAVERNA KYMA 6298 N. Federal Highway ❘ Boca Raton ❘ 561.994.2828 ❘ Lunch MondayFriday. Dinner nightly. TAVERNA OPA 270 E. Atlantic Ave. ❘ Delray Beach ❘ 561.303.3602 ❘ Dinner nightly.
INDIAN PUNJAB FINE INDIAN CUISINE
Farmer’s Table’s Vegetable Lasagna
110
SAPPHIRE INDIAN CUISINE
Royal Palm Place ❘ 500 Via de
T H E B O C A R AT O N O B S E R V E R
1801 N. Federal Highway ❘ Boca Raton ❘ 561.392.8000 ❘ Lunch Tuesday-Saturday. Dinner nightly.
BRIO TUSCAN GRILLE The Shops at Boca Center ❘ 5050 Town Center Circle ❘ #239 ❘ Boca Raton ❘ 561.392.3777 ❘ Lunch and dinner daily. CAFE MED BY BICE 2096
N.E. Second Ave. ❘ Deerfield Beach ❘ 954.596.5840 ❘ Breakfast and dinner daily. CAFFE LUNA ROSA 34 S.
Ocean Blvd. ❘ Delray Beach ❘ ❘ Breakfast, lunch and dinner daily. 561.274.9404
CALIFORNIA PIZZA KITCHEN
Town Center at Boca Raton ❘
6000 Glades Road ❘ Boca Raton ❘ 561.368.2805 ❘ Lunch and dinner daily. CARRABBA’S ITALIAN GRILL
The Boardwalk at 18th St. ❘ 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. D’ANGELO PIZZA, WINE BAR AND TAPAS Addison
Place ❘ 16950 Jog Road ❘ Delray Beach ❘ 561.381.0037 ❘ Lunch Monday-Saturday. Dinner nightly. 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.
THE JEWISH FEDERATION OF SOUTH PALM BEACH COUNTY
SPACE IS LIMITED. REGISTER TODAY AT:
MH[LVKERFD RUJ XKHRSHQLQJHZHQX
taste listings 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. DOMUS 39 ITALIAN RESTAURANT & LOUNGE
Royal Palm Place ❘ 187 S.E. Mizner Blvd. ❘ Boca Raton ❘ 561.419.8787 ❘ Dinner Tuesday-Sunday.
FRANK & DINO’S 39 S.E.
First Ave. ❘ Boca Raton ❘ 561.218.4636 ❘ Dinner nightly.
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. 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 ❘ 7120 Beracasa Way ❘ Boca Raton ❘ 561.392.9075 ❘ Lunch and dinner daily.
TERRA FIAMMA Delray
Boca Raton ❘ 561.477.0633 ❘ Lunch Sunday-Friday. Dinner SundayThursday.
TRAMONTI 119 E. Atlantic Ave. ❘ Delray Beach ❘ 561.272.1944 ❘ Lunch Monday-Saturday. Dinner nightly.
LATIN
TRATTORIA ROMANA 499 E.
CABANA EL REY 105 E. Atlantic Ave. ❘ Delray Beach ❘ 561.274.9090 ❘ Lunch and dinner daily.
561.393.6715
CARIBBEAN GRILL 1332 N.W.
Palmetto Park Road ❘ Boca Raton ❘ ❘ Dinner nightly.
TUCCI’S FIRE N COAL PIZZA
50 N.E. First Ave. ❘ Boca Raton ❘ 561.620.2930 ❘ Lunch TuesdaySaturday. Dinner nightly. VIC & ANGELO’S 290 E.
Vic & Angelo’s Lobster and Linguine Cioppino
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.
JOSEPHINE’S ITALIAN RESTAURANT 5751 N.
Federal Highway ❘ Boca Raton ❘ 561.988.0668 ❘ Dinner TuesdaySunday. LA STELLA'S RESTAURANT 159
E. Palmetto Park Road ❘ Boca Raton ❘ 561.544.2081 ❘ Dinner Tuesday-Sunday. LA VILLETTA RESTAURANT & LOUNGE 4351 N. Federal
Highway ❘ Boca Raton ❘ 561.362.8403 ❘ Dinner nightly. LOUIE BOSSI’S RISTORANTE BAR PIZZERIA 100 E. Palmetto Park
Road ❘ Boca Raton ❘ 561.336.6699 ❘ Lunch and dinner daily. Brunch Saturday and Sunday.
MAGGIANO’S 21090 St. Andrews
Blvd. ❘ Boca Raton ❘ 561.361.8244 ❘ Lunch and dinner daily. 112
NOVELLO RESTAURANT & BAR 5999 N. Federal Highway
❘ Boca Raton ❘ 561.994.3495 ❘ Lunch Monday-Friday. Dinner nightly. PICCOLINO RESTAURANT
PADRINO’S Mission Bay Plaza ❘ 20455 State Road 7 ❘ Boca Raton ❘ 561.451.1070 ❘ Lunch and dinner daily.
MEDITERRANEAN/TURKISH APEIRO KITCHEN & BAR
MEXICAN
JAMAICAN ROCKSTEADY JAMAICAN BISTRO 2399 N. Federal
Highway ❘ Boca Raton ❘ 561.465.3167 ❘ Lunch and dinner daily.
KOSHER
POSITANO 4400 N. Federal Highway ❘ Boca Raton ❘ 561.544.2920 ❘ Dinner nightly.
Fountains ❘ 7600 Camino Real ❘ Boca Raton ❘ 561.544.8100 ❘ Lunch SundayFriday. Dinner Sunday-Thursday.
RISTORANTE SAPORI Royal
BOCA GRILL Somerset Shoppes ❘
ASIA SUSHI/WOK/GRILL The
Palm Place ❘ 301 Via de Palmas ❘ Boca Raton ❘ 561.367.9779 ❘ Lunch Monday-Friday. Dinner nightly.
8903 Glades Road ❘ Boca Raton ❘ 561.419.8434 ❘ Lunch Sunday-Friday. Dinner Sunday-Thursday.
SICILIAN OVEN Town Center
BUTCHER BLOCK GRILL The
at Boca Raton ❘ 21170 St. Andrews Blvd. ❘ Suite 9 ❘ Boca Raton ❘ 561.750.9772 ❘ Lunch and dinner daily.
Fountains Center ❘ 7000 W. Camino Real ❘ Boca Raton ❘ 561.409.3035 ❘ Lunch Sunday-Thursday. Dinner Saturday-Thursday.
TANZY iPic Theaters, Mizner Park
MOZART CAFE The Fountains
T H E B O C A R AT O N O B S E R V E R
Centre ❘ 3350 N.W. Boca Raton Blvd. ❘ Boca Raton ❘ 561.750.8860 ❘ Lunch Monday-Friday. Dinner Monday-Saturday.
VINO WINE BAR AND ITALIAN TAPAS 114 N.E. Second St. ❘ Boca
170 W. Camino Real ❘ Boca Raton ❘ 561.395.8858 ❘ Dinner MondaySaturday.
❘ 301 Plaza Real ❘ Boca Raton ❘ 561.922.6699 ❘ Lunch and dinner daily. Brunch Saturday and Sunday.
THE CUBAN CAFE Plumtree
Delray Marketplace ❘ 14917 Lyons Road ❘ Delray Beach ❘ 561.501.4443 ❘ Dinner nightly. Brunch Saturday and Sunday.
Raton ❘ 561.869.0030 ❘ Dinner Tuesday-Saturday. 2275 S. Federal Highway ❘ Delray Beach ❘ 561.272.3566 ❘ Dinner Tuesday-Sunday.
Second Ave. ❘ Boca Raton ❘ 561.362.0161 ❘ Breakfast, lunch and dinner daily.
VILLA ROSANO The Reserve ❘
9858 Clint Moore Road ❘ Boca Raton ❘ 561.470.0112 ❘ Lunch Monday-Saturday. Dinner nightly.
IL GIRASOLE RESTAURANT
PITA ’N GO 22767 State Road 7 ❘
Marketplace ❘ 9169 W. Atlantic Ave. ❘ Delray Beach ❘ 561.495.5570 ❘ Lunch and dinner daily.
Center ❘ 7300 W. Camino Real ❘ Boca Raton ❘ 561.367.3412 ❘ Breakfast and lunch Monday-Friday. Dinner nightly.
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. BAMBOLEO COCINA Y MEZCALERIA 1450 N. Federal
Highway ❘ Boca Raton ❘ 561.750.2120 ❘ Lunch and dinner daily.
BLUE MOON MEXICAN CAFÉ
The Boardwalk at 18th St. ❘
6897 S.W. 18th St. ❘ Boca Raton ❘ 561.571.7000 ❘ Lunch and dinner daily. CABO FLATS CANTINA AND TEQUILA BAR Delray
Marketplace ❘ 14851 Lyons Road ❘ Delray Beach ❘ 561.499.0378 ❘ Lunch and dinner daily. CASA TEQUILA 8228 Glades
Road ❘ Boca Raton ❘ 561.430.5458 ❘ Lunch and dinner daily. EL CAMINO TEQUILA BAR
15 N.E. Second Ave. ❘ Delray Beach ❘ 561.865.5350 ❘ Lunch and dinner daily.
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 61,600, The Boca Raton Observer is the largest circulation periodical in Palm Beach County. Its 173,000 readers reside in our county’s most affluent communities.
CHARITY
Showcase
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That Make Our Community Special
HEART OF GOLD
For Over 35 Years JFS Has Been Here for YOU
ARTSINBOCA.ORG
Food & Financial Assistance
THE GREEN TEAM
Senior Services Counseling & Mental Health Services
Meet Four Local Heroes Dedicated To Defending Mother Earth
Center for Families & Children Career & Employment Services
WARHOL PRINTS FROM THE COLLECTION OF MARC BELL
Community Outreach
WARHOL ON VINYL : THE RECORD COVERS, 1949 - 1987
Volunteer Opportunities
BOB COLACELLO : IN AND OUT WITH ANDY Support for these exhibitions is generously provided by Beatrice Cummings Mayer, Chris & Peter Raimondi, and Saks Fifth Avenue, Boca Raton. Media sponsor, Boca Raton Observer.
This is what you want! Performances • Events • Exhibitions Find it at www.artsinboca.org THE GREATER BOCA RATON CULTURAL CONSORTIUM, INC.
THE GIVING ISSUE
Boca Raton’s Countess De Hoernle Lives On Through Her Generosity
Andy Warhol, Queen Elizabeth II of the United Kingdom [from Reigning Queens], 1985. © 2015 The Andy Warhol Foundation for the Visual Arts, Inc. / Artists Rights Society (ARS), New York. Courtesy the collection of Marc Bell.
Call 561.852.3333 for help www.ralesjfs.org
Celebr Celebrate brate ate 25 years at ars with w Us!
D O W N T O W N
BOCA
C o m e E a r l y, S t a y L a t e
One Night Only – Special Performance
Michael & Madelyn Savarick Trust presents
25th Anniversary Gala Performance Join us at this special performance recreating highlights from the past 25 years by the amazing guest dancers who brought their artistry to our stage. sponsored by Boca Raton Magazine
Following our Gala Performance join us at Boca Ballet Theatre’s studios to celebrate with the guest artists, patrons, former student dancers and their families from our 25 seasons of dance! Tickets sold separately
Sponsored in part by the State of Florida, Dept. of State, Div. of Cultural Affairs, Florida Arts Council and the National Endowment for the Arts. Performances, guest artists and dates subject to change. Photos by: Norman Gorback, Keith May, David Seabrooke, Tim Thomas.
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CHARITY AND STARDOM GO HAND IN HAND FOR MUSICIAN AND TV HOST
HARRY CONNICK JR. Small Nonprofits Making A Big Impact On Causes In Our Community
25th Anniversary Post-Performance Celebration
For Tickets (561) 995-0709 or www.bocaballet.org
MAN SIZE DOESN’T MATTER
Sat., March 19, 2016 at 6:00 pm
Countess de Hoernle Theatre at Spanish River High School
Artistic Directors: Dan Guin & Jane Tyree
Leading
EXPLOREARTWALKEVENTSLIVE TOASTMUSICCULTUREWORK HISTORYENJOYDINESHOPPLAY
Happy 2016!
NOVEMBER 2016
NO CRUMB LEFT BEHIND
Food-Sharing Curbs Waste And Feeds Thousands In South Florida
DowntownBoca.org
SPECIAL ADVERTISING SECTION
*IN OUR CIRCULATION CATEGORY; FMA 2016
Your advertisement in this section will appear in the November 2017 Giving Issue, the December 2017 Holiday Issue, the January 2018 Health & Fitness Issue and the February 2018 Travel Issue. Special discounted pricing is just $1,600 for ALL FOUR issues. Price for only one issue is $500 per insertion. Space is limited. Please act now so that your nonprofit organization is not left out of this special advertising section.
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Award Winning Restaurant Serving South Florida Since 1981
taste listings ROCCO’S TACOS AND TEQUILA BAR The Shops at Boca Center ❘ 5250 Town Center Circle ❘ Boca Raton ❘ 561.416.2131 ❘ Lunch and dinner daily. 110 E. Atlantic Ave. ❘ Delray Beach ❘ 561.808.1100 ❘ Lunch and dinner daily. SEÑOR BURRITO 513 N.E. 20th St. ❘ Boca
Raton ❘ 561.347.6600 ❘ Lunch and dinner daily.
PUNJAB
FINE INDIAN CUISINE
Vegetarian And Non-Vegetarian Dishes We Specialize In Catering
561.392.8000 1801 N. Federal Highway • Boca Raton, FL 33432 Lunch Tuesday-Saturday • Dinner Daily
Like us on Facebook! @bocapunjab
UNCLE JULIO’S Mizner Park ❘ 449 Plaza Real ❘ Boca Raton ❘ 561.300.3530 ❘ Lunch and dinner daily. Brunch Saturday and Sunday.
PUBS/SPORTS BARS BRICK YARD MICRO BREWERY The
Garden Shops ❘ 7050 W. Palmetto Park Road ❘ Boca Raton ❘ 561.544.0001 ❘ Lunch Saturday and Sunday. Dinner nightly.
DUBLINER IRISH PUB Mizner Park ❘ 435
Plaza Real ❘ Boca Raton ❘ 561.620.2540 ❘ Dinner nightly. Brunch Sunday.
DUFFY’S SPORTS GRILL 21212 St. Andrews Blvd. ❘ Boca Raton ❘ 561.869.0552 ❘ Lunch and dinner daily. GLUTTONOUS GOAT Royal Palm Place ❘
99 S.E. Mizner Blvd. ❘ #114 ❘ Boca Raton ❘ nightly.
561.923.9457 ❘ Dinner
HIJINKS SPORTS GRILL Royal Palm Place ❘ 133 S.E. Mizner Blvd. ❘ Boca Raton ❘ 561.465.3077 ❘ Lunch and dinner daily. HOLLOWAY’S PUB Boardwalk at Boca Raton ❘ 6909 S.W. 18th St. ❘ Suite A-101 ❘ Boca Raton ❘ 561.620.2318 ❘ Dinner nightly. HOOTERS Glades Plaza ❘ 2240 N.W. 19th St. ❘ Boca Raton ❘ 561.391.8903 ❘ Lunch and dinner daily. HURRICANE GRILL & WINGS Mission Bay ❘ 10125 Glades Road ❘ Boca Raton ❘ 561.218.8848 ❘ Lunch and dinner daily. MILLER’S ALE HOUSE Shoppes at Blue Lake ❘ 1200 Yamato Road ❘ Boca Raton ❘ 561.988.9142 ❘ Lunch and dinner daily. Boca Lyons Plaza ❘ 9244 W. Glades Road ❘ Boca Raton ❘ 561.487.2989 ❘ Lunch and dinner daily. SYBARITE PIG 20642 State Road 7 ❘ #2 ❘ Boca Raton ❘ 561.883.3200 ❘ Lunch TuesdaySunday. Dinner nightly. TAP 42 The Shops at Boca Center ❘ 5050 Town Center Circle ❘ Boca Raton ❘ 561.235.5819 ❘ Lunch and dinner daily. TILTED KILT PUB & EATERY 3320 Airport Road ❘
Boca Raton ❘ 561.338.5458 ❘ Lunch and dinner daily.
THE WISHING WELL IRISH PUB Royal Palm
Place ❘ 111 S.E. Mizner Blvd. ❘ #9 ❘ Boca Raton ❘ ❘ Dinner nightly. Brunch Sunday.
561.750.5208
114
T H E B O C A R AT O N O B S E R V E R
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.
JUNIOR’S Mizner Park ❘ 409 Plaza Real ❘ Boca
Raton ❘ 561.672.7301 ❘ Lunch and dinner daily.
Polo Club Shoppes ❘ 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 Saturday and Sunday.
)RQGXH )RU $OO $JHV $QG 2FFDVLRQV
2FWREHU VWDUWV RXU 7KDQNV $QG *LYLQJ &DPSDLJQ 'RQDWH JHW Serving the Greater Boca Raton Community Since 1990 5455 N Federal Hwy, Ste A | Boca Raton, FL 33487 | (561) 997-7472
BOCA LANDING Waterstone Hotel ❘ 999 E. Camino Real ❘ Boca Raton ❘ 561.226.3022 ❘ Dinner nightly. BOSTON’S ON THE BEACH 40 S. Ocean
Blvd. ❘ Delray Beach ❘ 561.278.3364 ❘ Breakfast Saturday and Sunday. Lunch and dinner daily. 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 ❘ Lunch and dinner daily. Brunch Saturday and Sunday. 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. TRULUCK’S Mizner Park ❘ 351 Plaza Real ❘ Boca Raton ❘ 561.391.0755 ❘ Dinner nightly. O OCTOBER 2017
115
spotlight
Promotional Advertisement
Custom Artisan Cabinetry team
CREATIONS IN CLASSIC DESIGN Custom Artisan Cabinetry Adds Elegance And Beauty To Every Room BY ANDREA G. ROLLIN
A
ttention to detail and superb quality and craftsmanship have enabled Custom Artisan Cabinetry to please its many clients for more than 30 years – first in Paraguay and now, for the past 18 years, in Boca Raton. From entertainment centers, home offices and bedrooms to bars, fireplaces, kitchens and baths, familyowned and operated Custom Artisan Cabinetry focuses on building a great product and creating a positive experience for its customers. “We’re very product- and customerdriven,” explains owner Jose Barni. “We don’t outsource any part of our production. We design, build and install all custom cabinets.” Barni changed the previous
name of his business, Inwood, nine years ago to better reflect what he does. Custom Artisan Cabinetry has grown to comprise 17 staff members
Because we engineer the product ourselves, we’re constantly building a lot of things that we haven’t built before. If there’s anything a customer has in mind, we can bring it to life. – Jose Barni, owner, Custom Artisan Cabinetry
– including carpenters, finishers and installers – with most having 20 years of experience and five or
more years at the company. About 50 percent of the company’s work is designing and building entertainment centers and wall units, Barni points out. And, when it comes to client preferences, there are many products from which to choose. “Now we have engineered products: textured materials (we use linen and leather and try to incorporate metal and glass); highgloss finishes; and many different colors, like gray and white,” he says. “A lot of people are into walnut wood, distressed materials and driftwood colors.” Barni says the elements that truly differentiate Custom Artisan Cabinetry in the market are the com-
pany’s personalized service, unique designs and the fact that he and his staff tweak every design to the customer’s needs. “Because we engineer the product ourselves, we’re constantly building a lot of things that we haven’t built before,” he says. “If there’s anything a customer has in mind, we can bring it to life.” He adds: “And we work based on drawings. So, when customers order their cabinets, they can come in and approve the work before it gets shipped to their homes.” Whatever a customer’s desire, Custom Artisan Cabinetry will fulfill it – and go above and beyond. “If they dream it, we’ll build it,” Barni says. O
Custom Artisan Cabinetry is located at 176A Glades Road, Boca Raton. For more information, call 561-361-5111 or visit customartisancabinetry.com. 116
T H E B O C A R AT O N O B S E R V E R
Join us as we welcome celebrated journalist, author and breast cancer survivor
JOAN LUNDEN
to the 14th Annual Boca Raton Regional Hospital Foundation
LUNCHEON Speaker presented by the Edward & Freyda Burns Enhanced Living Initiative
Friday, October 13, 2017 11:00 a.m. to 1:30 p.m. Boca Raton Resort & Club
7YVJLLKZ ILULÄ[ [OL .V 7PUR *OHSSLUNL HUK [OL ÄNO[ HNHPUZ[ IYLHZ[ JHUJLY at Boca Raton Regional Hospital Sponsorships available, please contact Karissa Thomann at 561-955-3249 or R[OVTHUU'IYYO JVT MVY TVYL PUMVYTH[PVU ;PJRL[Z VU ZHSL (\N\Z[ Z[ WLY WLYZVU Purchase tickets at: donate.brrh.com/GoPink Media Sponsor
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Back-To-School Resource Guide The new school year is upon us once again, and it’s time for parents to start thinking about educational and enrichment programs to enhance their children’s development and complement their education. In the following pages, you’ll discover everything from college planning and counseling, test prep, tutoring and preschool to aftercare, private school, extracurricular activities and more for children, teens and college students. For your convenience, you’ll also find a section with complete contact details for each organization or service at the end of the section. So get signed up now – and set your child on the path to a brighter future.
SPECIAL ADVERTISING SECTION
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NANCY POLIN 561.502.1954 ❙ www.educationalexcellence.info All services available in office, FaceTime and Skype
INFANTS ∙ TODDLERS ∙ PRESCHOOL • BEFORE & AFTER SCHOOL ∙ SUMMER CAMP
We nurture ingenuity. Aspiring innovators rarely go from zero to life-changing on their own. They start early, in an environment that rewards their drive to create better ways to do things. They model themselves after teachers and visionaries who show them what changing the world looks like, one invention at a time. Kiddie Academy ® Life Essentials® lets children imagine that anything is possible.
Kiddie Academy of Boca Raton 2240 N.W. 19th Street, Suite 703 Boca Raton, FL 33431 561-392-7474 kiddieacademy.com/bocaraton
FREE Registration through October 31st, value of $225. New customers only. Not redeemable for cash. One offer per child. Participating locations only. Call academy for details. Offer expires 10/31/2017.
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Sometimes the best classroom isn’t a room at all.
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An Oxbridge education includes learning beyond the classroom. Our teachers are passionate about their subbjects, which ensures student success and interest. The Oxbridge curriculum model is designed to inspire a lifelong passion for learning in an environment that fosters inquiry, collaboration, innovation, and personal discovery. In and out of the classroom through academics, sports, and community involvement, an Oxbridge education prepares students for a lifetime. 3151 N. Military Trail | West Palm Beach, FL 33409 | 561.972.9600 | Learn more > oapb.org
HOMEWORK HASSLES? If your child struggles with ADHD, back-to-school time can be especially stressful and day-to-day homework can turn into a battle. The Neurocore Brain Performance Centers team understands ADHD can put a strain on the whole family. Using 21st century science and technology, Neurocore’s program addresses symptoms like lack of focus, distractibility or a short attention span at their core, the brain. Our comprehensive assessment and innovative programs are customized for each person’s unique needs. Contact us for more information today.
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SPECIAL ADVERTISING SECTION
Back-To-School Resource Guide We are Masters of the New SAT! (AND SO ARE OUR STUDENTS!)
Our master trainers use real standardized tests along with Mr. Schnabel’s highlyacclaimed 3rd Edition SAT Success textbook to ensure dramatic score increases. By learning to think critically, reason effectively, and write clearly, our students move past the tests and into college with con¿dence and purpose. We encourage you to take a look at your tutoring options, then take a look at us. After all, we’ve been setting the standards for student success in South Florida for over 35 years. Call now to enroll your student in our one-to-one tutoring programs.
Schnabel Learning… Home of SAT, ACT, and AP Success Boca Raton, Florida 33487 • 561-997-8839
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• • • •
Boca Ballet Theatre • State-of-the-Art Facility Countess de Hornle • Three studios with sprung floors Center for Dance • Piano accompaniment for 7630 NW 6th Avenue many classes Boca Raton • FL • 33487
www.bocaballet.org • mail@bocaballet.org
(561) 995-0709
Boca Ballet Theatre offers its students the opportunity to train, rehearse and perform with professional dancers.
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FOR INFORMATION, PLEASE CALL MRS. DEBORA BRADLEY 561.392.7974 • INFO_SCHOOL@STJOAN.ORG 501 SW 3RD AVENUE, BOCA RATON, FL 33432 • 1 MILE EAST OF I-95 IN SOUTH BOCA RATON
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DIRECTORY
Back-To-School Resource Guide AMERICAN HERITAGE SCHOOL BOCA-DELRAY
6200 Linton Blvd. Delray Beach, FL 33484 561.495.7272 ❙ ahschool.com
BOCA BALLET THEATRE COMPANY
7630 N.W. Sixth Ave. Boca Raton, FL 33487 561.995.0709 bocaballet.org
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OXBRIDGE ACADEMY
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102 N. Swinton Ave. Delray Beach, FL 33444 877.407.1122 ❙ myspaceofmind.com
5970 S.W. 18th St., Suites E6-E7 Boca Raton, FL 33433 954.633.8622 ❙ therapies4kids.com
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WAYNE SCHWARTZ, DORI SOLOMON AND ERIC LEE
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THE ESSENTIAL SOCIAL DIGEST
GO PINK LUNCHEON COMMITTEE: (standing) Kristina Gregg, Maureen Mann, Mindy Shikiar, Peg Anderson, Nickie Siegel, Doreen Alrod, Kara Donvito, Stacy Atwater, Amy Kazma, Elyssa Kupferberg, Susan Brody, Omekia McNeal, Judi Nightingale, Nicole Flier, Barbara Cohen, Charlotte Robinson, Francesca Lewis, Sarah Pollak, Alex Bruner, Patty Beck, Mark Larkin, Rose Green, Graziela Slaine, Karissa Thomann, Jane Ciraulo; (seated) Kathy Schilling, Judy Levis Markhoff, Gwen Herb, Deborah Lindstrom, Jo Ann Procacci, Annie Green, Patti Carpenter, Freyda Burns, Joan Wargo, Patricia Thomas, Helen Babione, Marilyn Barry; (not present) Terry Adelman, Pamela Begelman, Linda Behmoiras, Jodi Colton, Nicole Edeiken, Terry Fedele, Patricia Freistat, Linda Gefen, Barbara Gutin, Anne Jacobson, Louise Morrell, Lori Newman, Lana Rosenzweig, Amy Ross, Carrie Rubin, Robin Rubin, Phyllis Sandler, Rosalie Schlegel, Heather Shaw and Elaine Wold
WORKING AS ONE
Committee Puts Finishing Touches On Boca Raton Regional Hospital Foundation’s 14th Annual Go Pink Luncheon
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he Boca Raton Regional Hospital Foundation’s Go Pink Committee is busy preparing for the 14th Annual Luncheon, featuring awardwinning journalist and cancer survivor Joan Lunden as keynote speaker. The luncheon takes place at the Boca Raton Resort & Club on Oct. 13. “It’s a fabulous event and so rewarding because we are raising funds and awareness for breast cancer programs right here in our community,� says Chair Patti Carpenter.
It’s a fabulous event and so rewarding because we are raising funds and awareness for breast cancer programs right here in our community. – Patti Carpenter, event chair
All proceeds benefit the Boca Raton Regional Hospital’s Christine E. Lynn Women’s Health &
Wellness Institute and the Eugene M. & Christine E. Lynn Cancer Institute. Honorary chairs include Freyda Burns, Anne Green, Barbara Gutin, Deborah Lindstrom, Christine Lynn, Judy Levis Markhoff, Barbara Schmidt, Thea Stoneman and Elaine Wold. Tables and sponsorships are available. O For more information, call 561-955-4142 or visit donate.brrh.com/gopink.
Around Town includes news about community and social events, parties, charities, fundraisers, special recognitions and more. Have something you’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 “Around Town� 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 2017
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happenings around town
letshowus you the way
FOR THE GIRLS Not My Daughter…Find A Cure Now! Hosts 8th Annual Shopping Boutique And Luncheon
&
introduce you to the best chefs, restaurateurs, owners & maitre d’s of our area’s most enticing restaurants
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he nonprofit Not My Daughter…Find a Cure Now! is once again working overtime to make a difference in the fight against cancer. With a crew of more than 500 women and vendors, the 8th Annual Not My Daughter…Find a Cure Now! Shopping Boutique and Luncheon will take place on Oct. 30 at the Fort Lauderdale Marriott Coral Springs Hotel, Golf Club and Convention Center. Guests are invited to enjoy a day of shopping at the popular 40-vendor boutique, silent and Chinese auctions, raffle prizes and more. Not My Daughter is pleased to announce an exciting partnership with the University of Miami Health System’s Sylvester Comprehensive Cancer Center to create the first Not My Daughter Healing Center for patients and families impacted by cancer. This one-of-a-kind center will provide support through wigs, exercise, nutrition, counseling, education and childcare during treatment. The first location will be on the UHealth Plantation campus. Jody Sternfield, Denyse Hostig and Brooke Wachsman
reserve your spot
today taste section: in our monthly
the dish on food, wine & restaurants
561.982.8960 sales@bocaratonobserver.com bocaratonobserver.com
The 8th Annual Not My Daughter signature event is another fun and meaningful opportunity for our community to come together and help build for the future while supporting our cause. – Denyse Hostig, founder and chairwoman, Not My Daughter…Find a Cure Now!
“We are so honored and excited for Not My Daughter...Find a Cure Now! to be aligned with Sylvester Comprehensive Cancer Center,” says Denyse Hostig, founder and chairwoman, Not My Daughter. “Our goal is to have a Not My Daughter Healing Center at all UHealth Campuses while our organization continues to also donate money through PAP Corps to UHealth for research.” Not My Daughter is known for its ability to bring together community members for a common purpose. To date, the organization has raised more than $500,000 to support the Sylvester Comprehensive Cancer Center, PAP Corps and other cancer-research-based organizations. “The 8th Annual Not My Daughter signature event is another fun and meaningful opportunity for our community to come together and help build for the future while supporting our cause,” says Hostig. “We’re working together to support research to find a cure, and we’re proud to help support the vital services which the Not My Daughter Healing Center will provide to those fighting cancer. No one should have to fight alone, and Not My Daughter is proud to stand with Sylvester to support the community.” O For more information, visit notmydaughter.org.
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NOT KIDDING AROUND
Florence Fuller Child Development Centers To Showcase Accomplishments At Wee Dream Ball
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xcitement is in the air as the Florence Fuller Child Development Centers (FFCDC) prepare for their largest annual fundraising event, the Wee Dream Ball, on Dec. 1 at Boca West Country Club in Boca Raton. The ball has become one of the most anticipated philanthropic events of the year. Last year, it hosted more than 430 guests and raised more than $740,000 for disadvantaged children. This year, guests will enter a Cirque du Soleil-like environment complete with live entertainment, auctions and a special presentation from an FFCDC alumnus. The event is chaired by Lauren Johnson, board member and public relations manager of Neiman Marcus Boca Raton,
Fort Lauderdale and Palm Beach, and John C. Tolbert, president of the Boca Raton Resort & Club. Johnson notes: “I have been privileged to be a longtime supporter of Florence Fuller Child Development Centers and am truly humbled to be serving as co-chair of this year’s Wee Dream Ball, benefiting more than 800 children at or below the poverty level. With the distinguished John Tolbert as my co-chair, this year’s gala is sure to inspire all who attend.” Tolbert, also a longtime supporter of FFCDC, was delighted to accept the position, he says: “For more than 45 years, the Florence Fuller Centers have provided children a pathway out of poverty, and I am honored to
2017 Wee Dream Ball committee
have been asked to serve as co-chair of an event that positively impacts the lives of so many children in our community.” Neiman Marcus Boca Raton is the ball’s presenting sponsor for the fourth year in a row. Other sponsors include Kathy and Paul Adkins, Peg Anderson, Kathy and Ronald Assaf, Marilyn and Stanley Barry, the Boca Raton Resort & Club, Excell Auto Group, the Feeney Family, Florida Power & Light, Silvana and Barry Halperin, Amy and Michael Kazma, Hiromi and Robert Printz, PurePoint Financial, Carrie Rubin,
the Schmidt Family Foundation, Simone and Sam Spiegel, Kelly Thill and John Ferrarese, Julia and Joseph Vassalluzzo, the Eda & Cliff Viner Community Scholars Foundation and Jill Viner. The Boca Raton Observer is the exclusive magazine sponsor. FFCDC’s vision is to remain a premier provider of child and family education and support services for low- to moderate-income families in southern Palm Beach County and northern Broward County. O For more information, call 561-3917274 or visit ffcdc.org.
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happenings around town
Hope Bash Boca 2017 committee
HEART TO HEART
Place Of Hope Invites Guests To Fifth Annual Hope Bash Boca, “A Night In Old Havana”
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uests of the 5th Annual Hope Bash Boca, the annual gala event for Place of Hope at The Leighan and David Rinker Campus, are invited to enjoy the delights of Old Havana on Oct. 28 at Boca West Country Club in Boca Raton. With a theme of “A Night in Old Havana,” the event will include dinner, dancing, live music, entertainment, the Hero of Hope award presentation and various fundraising opportunities in support of the foster children and youth served by Place of Hope. This year, Gary Peters of Boca Raton will be recognized with the Hero of Hope award for his support of area foster children through his foundation. Chairpersons of the event, which
will also feature a VIP reception/ silent auction and a live auction, are Paul and Melissa Bonaros, Benji and Jennifer Gene, Erik and Denise
With a theme of “A Night in Old Havana,” the event will include dinner, dancing, live music, entertainment, the Hero of Hope award presentation and various fundraising opportunities in support of the foster children and youth served by Place of Hope. This year, Gary Peters of Boca Raton will be recognized with the Hero of Hope award for his support of area foster children through his foundation. Day, Anel and Suzette Hernandez, Chris and Niki Pepper and Craig and Nikki Stelzer. Proceeds from the gala benefit the programs and operations of Place
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of Hope at The Leighan and David Rinker Campus, an expansion of the Palm Beach Gardens-based Place of Hope. With campuses in Palm Beach, Martin and Indian River coun-
ties, Place of Hope is a faith-based, state-licensed children’s organization that provides family-style foster care (emergency and long-term); family outreach and intervention; maternity care; safety for domestic minor sexually trafficked victims; transitional housing and support services; adoption and foster care recruitment and support; and hope and healing opportunities for children and families who have been traumatized by abuse and neglect. O For more information, call 561-4830962 or visit placeofhoperinker.org.
HEALING & HOPE
Jewish Federation Of South Palm Beach County Debuts Women’s Season With Two Events
W
omen of all ages from throughout the Jewish community are invited to hear inspirational author, speaker and marketer Allison Nazarian’s story of love, life and legacy as the women’s season for the Jewish Federation of South Palm Beach County kicks off on Oct. 9. To accommodate their varied schedules, women may attend a 9:30 a.m. breakfast program or a 7 p.m. dessert reception, both at Woodfield Country Club in Boca Raton. Nazarian is the author of “Aftermath: A Granddaughter’s Story of Legacy, Healing & Hope,” a memoir about growing up as the grandchild of Holocaust survivors and reconciling memories of a tragic past with hopes for a better future. She offers a powerful look at healing, forgiveness, breaking old patterns and finding ways to remember the past while living with peace and joy in the present. A graduate of the University of Pennsylvania and Columbia University’s School of Journalism, Nazarian lives with her family in South Florida. “We are delighted to offer these season-open-
ing opportunities for the women in our community,” says Joanne Applebaum, who is cochairing the morning program with Aileen Gre-
April Leavy, Joan Hauser, Nancy Gefen and Jill Rose
Our federation’s array of women’s activities offers a wealth of opportunities to engage with a supportive community for learning, growing, bonding, helping, advocating and celebrating. Our kickoff events will help everyone find their place in this vibrant community. – Sandy Gerstein, event co-chair
bow. “With no minimum gift or solicitation, we extend our warmest welcome to newcomers and look forward to connecting with many friends old and new as we gear up to make a difference in the New Year.” Adds Sandy Gerstein, who is co-chairing the evening program with Mara Shapiro: “Our federation’s array of women’s activities offers a wealth of opportunities to engage with a supportive community for learning, growing, bonding, helping, advocating and celebrating. Our kickoff
events will help everyone find their place in this vibrant community.” Wells Fargo Private Bank is the sponsor of the Dorothy P. Seaman Department of Women’s Philanthropy, which is presenting the program. Ivan & Co. Fine Jewelry is the in-kind sponsor, and The Boca Raton Observer is the exclusive magazine sponsor. Dietary laws will be observed. O For more information, call 561-852-3271 or visit jewishboca.org/womenskickoff.
CALLING ALL SOUTH FLORIDA CHARITIES: As we prepare for season, we ask you to keep us in the loop about your latest events. We want to share pre- and post-event coverage of your galas, luncheons, fundraisers and more with our readers to promote your important work and worthy causes.
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Photo by Jeffrey Tholl Photography
happenings around town
happenings around town
COME TOGETHER
Connected Warriors To Honor Service Members And Vets At Veterans Day Gala
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his Veterans Day, Nov. 11, Connected Warriors, Inc., will celebrate America’s service members and veterans at the organization’s 5th Anniversary Veterans Day Gala at the Boca Raton Marriott at Boca Center. Founded in Boca Raton by Judy Weaver, Connected Warriors is the largest international volunteer-based nonprofit serving service members, veterans and their families – also known as “warriors.” The organization provides warriors with opportunities to enjoy healing and camaraderie through trauma-conscious yoga classes at no charge. At this year’s gala, Connected Warriors is proud to host keynote speaker Barbara Schmidt, founder of Peaceful Mind Peaceful Life and international
best-selling author of “The Practice.” Schmidt and the Schmidt Family Foundation have been collaborating with Connected Warriors since 2015 to distribute Yoga Readiness Kits to service members and veterans nationwide and overseas. Committed to investing heavily in its mission, 92 cents of every dollar donated to Connected Warriors go to helping warriors feel better, one breath at a time. “It’s always so humbling to see the growing support for our mission – the generosity of time, energy and financial support,” says Weaver, executive director. This event is a prime opportunity for South Florida residents to engage personally with the nonprofit’s bene-
(Back) Betsy Conway, Mischa Hines, Judy Weaver, Bill Greenfield, Diane Williams, Kathy Rogers, Kelly Scanlon, Larissa Quinn, Michelle Pines; (front) Randy Hamlin, Don Peters and Eric Schweppe
ficiaries – the very military members who motivate Connected Warriors to keep growing and serving those who have served through their many peer-leadership-based programs. “We’re constantly striving to establish new and progressive programs while creating a ‘safe haven community’ for all military members, their families and volunteers worldwide,” Weaver says, noting that guests can look forward to an inspirational night of dinner, dancing, a silent auction packed with luxury items and a few surprises. “The Vet-
erans Day Gala has the makings to be a very special evening.” Connected Warriors thanks Gregory Fried and Mary Ann MorganFried, honorary host couple; Maj. General William Mercurio, U.S. Army, (Ret.), and the Greenfield Group, senior leader sponsors; the Levinsons, entertainment sponsor; Jenelle Taylor of Gala Gal, Inc., auction sponsor; and The Boca Raton Observer, exclusive media sponsor. O For more information, visit connectedwarriors.org.
Please submit your calendar listings, press releases and event photos for consideration in our Around Town and Flash editorial sections. Email production@bocaratonobserver.com We look forward to receiving your important information!
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calendar happenings
10.2017
[concerts sporting events lectures art exhibits plays and so much more]
OCT. 19 Big Bad Voodoo Daddy is coming to town – and the group is ready to jazz things up. Known for its ability to fuse swing, jazz and Dixieland, the band takes the stage at 7 p.m. on Oct. 19 at Coral Springs Center for the Arts. “Big Bad Voodoo Daddy’s
efforts to promote and revitalize swing music have taken shape as much more than a simple tribute,” notes the venue’s website. “Taking inspiration from the creators of this uniquely American art form, the band’s original horninfused music and legendary high-energy show introduces the genre to a new and young-
er generation while remaining respectful of the music’s rich legacy.” The band – comprising Scotty Morris (lead vocals and guitar), Kurt Sodergren (drums), Dirk Shumaker (double bass and vocals), Andy Rowley (baritone saxophone and vocals), Glen Marhevka (trumpet), Karl Hunter (saxophones
and clarinet) and Joshua Levy (piano) – just released its 11th album, “Louie, Louie, Louie,” a tribute to Louis Armstrong, Louis Jordan and Louis Prima. You may have seen Big Bad Voodoo Daddy in one of its numerous TV appearances, including “Dancing With The Stars” and the Super Bowl XXXIII Halftime Show. OCTOBER 2017
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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 Oct. 4-8 & 10-15 “On Your Feet” Show times vary.
American Airlines Arena 601 Biscayne Blvd., Miami, 786-777-1000; aaarena.com Oct. 1, 9, 11, 21, 23, 25, 38, 30 Miami Heat Basketball Start times vary. Oct. 18 Bruno Mars Show begins at 8 p.m. Oct. 24 The Weeknd Show begins at 7:30 p.m.
TOP OF THE POP: The Weeknd brings his red hot act to AmericanAirlines Arena on Oct. 24 at 7:30 p.m.
AutoNation® IMAX® Theater, Museum Of Discovery And Science 401 S.W. Second St., Fort Lauderdale, 954-467-6637; mods.org Oct. 1-15 “Kingsman: The Golden Circle” – The IMAX Experience® Show times vary.
BB&T Center 1 Panther Parkway, Sunrise, 954-835-7469; thebbtcenter.com Oct. 7, 12, 20, 26, 28, 30 Florida Panthers Hockey Start times vary. Oct. 15 Bruno Mars Show begins at 8 p.m. Oct. 19 Tim McGraw And Faith Hill – Soul2Soul The World Tour 2017 Show begins at 7:30 p.m.
Broward Center For The Performing Arts 201 S.W. Fifth Ave., Fort Lauderdale, 954-462-0222; browardcenter.org Oct. 3 Hillary Clinton Live Show begins at 7 p.m. 138
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happenings calendar Oct. 23 An Acoustic Evening With Lyle Lovett And John Hiatt Show begins at 8 p.m. Oct. 28 Caribbean Comedy Fest Show begins at 8 p.m.
Coral Sky Amphitheatre 601-7 Sansburys Way, West Palm Beach, 561-795-8883; livenation.com Oct. 5 Jack Johnson Show begins at 7:30 p.m. Oct. 14 Florida Georgia Line, Nelly And Chris Lane Show begins at 7 p.m. Oct. 27 Kings Of Leon Show begins at 8 p.m.
Coral Springs Center for the Arts 2855 Coral Springs Drive, Coral Springs, 954-3445999; coralspringscenter forthearts.com Oct. 5 Chris Isaak Show begins at 7:30 p.m.
Oct. 6 The Music Of ABBA Show begins at 8 p.m. Oct. 14 “The Naked Magicians” Show begins at 8 p.m. Oct. 19 Big Bad Voodoo Daddy Show begins at 7 p.m. CLASSIC ROCKERS: Carlos Santana will jam out at Hard Rock Live on Oct. 28 at 8 p.m.; (below) Chris Isaak brings the music to Coral Springs Center for the Arts on Oct. 5 at 7:30 p.m.
The Fillmore Miami Beach At The Jackie Gleason Theater 1700 Washington Ave., Miami Beach, 305-673-7300; fillmoremb.com Oct. 8 Band Of Horses Show begins at 8 p.m. Oct. 12-15 Mad Cat Live! Performs Black Sabbath Show begins at 7:30 p.m. Oct. 20 Krewella – New World Tour Show begins at 8 p.m.
Hard Rock Live, Seminole Hard Rock Hotel & Casino 1 Seminole Way, Hollywood, 954-797-5555; hardrocklivehollywoodfl.com Oct. 13 South Side Johnny And The Asbury Jukes Show begins at 8 p.m. Oct. 28 Santana – Transmogrify Tour 2017 Show begins at 8 p.m. 140
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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. 5 2017 Miami New Times Iron Fork Show begins at 6 p.m.
Oct. 6-22 “La Cage Aux Folles” Show times vary.
Oct. 28 Kool And The Gang Show begins at 8 p.m.
Oct. 13 Yes Featuring Jon Anderson, Trevor Rabin And Rick Wakeman Show begins at 8 p.m.
5 6 1. 9 9 4 . 4 3 9 3 | W W W. E L E G A N T H A R D WA R E . C O M | 6 6 0 0 W E S T R O G E R S C I R C L E | B O C A R AT O N
happenings calendar
Miami Marlins Park 501 Marlins Way, Miami, 305-480-1300; marlins.com Oct. 1 Miami Marlins Baseball Game begins at 3 p.m.
Parker Playhouse 707 N.E. Eighth St., Fort Lauderdale, 954-462-0222; parkerplayhouse.com Oct. 6 Jesse Cook Show begins at 8 p.m. Oct. 21 Whitney Cummings – I’m Fine…And Other Lies Tour Show begins at 7 p.m. Oct. 27 The Magic Of Bill Blagg Live! Show begins at 8 p.m.
events Oct. 5 30th Annual Woman Volunteer Of The Year Luncheon And Fashion Show The Junior League of Boca Raton will host this lunch, raffle and fashion show to honor outstanding volunteers. Takes place at Boca Raton Resort & Club. Starts at 11:30 a.m. For more information, call 561-620-2553 or visit jlbr.org. Oct. 6 & 7 Holiday Harvest The Southern Handcraft Society of Boca Raton presents a show packed with holiday gifts, home decor, food and more. Takes place at Boca Raton Community Center. Start times vary. For more information, call 561-732-2597 or visit shsboca.com.
Pompano Beach Amphitheater 1801 N.E. Sixth St., Pompano Beach, 954-946-2402; livenation.com Oct. 28 MercyMe With Special Guests Ryan Stevenson And Unspoken Show begins at 7 p.m.
Seminole Casino Coconut Creek 5550 N.W. 40th St., Coconut Creek, 954-9776700; seminolecoconut creekcasino.com Oct. 20 Carlos Mencia Show begins at 8 p.m. Oct. 27 Neil Sedaka Show begins at 8 p.m. 142
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Oct. 6-28 Halloween Fright Nights, Spookyville And More From family-friendly entertainment, trick-ortreating and pet costume contests to adults-only parties, attractions and haunted houses, there’s something spooky for everyone here. Takes place at South Florida Fairgrounds in West Palm Beach. Event times vary. For more information, call 561-793-0333 or visit myfrightnights.com. Oct. 9 8th 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 8:30 a.m. For more information, call 954-9797911 or visit 4kidsofsfl.org.
Oct. 10 THROUGH Dec. 31 “Knights Of The Air: Aviator Heroes Of World War I” This exhibition celebrates the legacy of the daredevil wartime pilots who fought in the air at the dawn of aviation. Takes place at Flagler Museum in Palm Beach. Start times vary. For more information, call 561-655-2833 or visit flaglermuseum.us. Oct. 11 Impact 100 South Palm Beach County Fall Wine And Lite Bites Impact 100 members, prospective members and friends are invited to join the organization and listen to past grant recipients speak about the impact they are making in the community. Reservations required. Takes place at Neiman Marcus Boca Raton. Starts at 6 p.m.
For more information, call 561-336-4623 or visit impact100pbc.com. Oct. 13 14th Annual Go Pink Luncheon The Boca Raton Regional Hospital Foundation welcomes celebrated journalist, author and breast cancer survivor Joan Lunden, presented by the Edward and Freyda Burns Enhanced Living Initiative. Benefits the Go Pink Challenge and the fight against breast cancer at Boca Raton Regional Hospital. Takes place at Boca Raton Resort & Club. Starts at 11 a.m. For more information, call 561-9554142 or visit brrh.com. Oct. 13-15 Saks Fifth Avenue Key To The Cure Shopping Weekend Shop for a good cause during this event presented by Saks Fifth Avenue in conjunction with the Women’s Cancer Research Fund. Shoppers can purchase a special T-shirt designed by Missoni, and 100 percent of those proceeds – as well as 3 percent of sales of designated merchandise up to $500,000 – will benefit local and national women’s cancer charities. Takes place at Saks
SOUTH BY SOUTH SIDE: South Side Johnny and the Asbury Jukes bring Jersey Shore music to Hard Rock Live on Oct. 13 at 8 p.m.
Fifth Avenue Boca Raton. Starts at 10 a.m. For more information, call 561-3939100 or visit saks.com. Oct. 14 Boca Raton Mayor’s Ball The black-tie gala will honor the elected officials and city visionaries past
Thank You to our 2016 -2017
PA R T N E R S I N P I N K The Go Pink Challenge raises awareness and support for the fight against breast cancer, saving the lives of women right here in our community! Fundraising efforts of our Partners in Pink benefit breast cancer programs at the Christine E. Lynn Women’s Health & Wellness Institute and the Eugene M. & Christine E. Lynn Cancer Institute. 9 Round Fitness Blue Martini Boca Grove Golf & Tennis Club Boca Raton Community High School Carolina Herrera Fresh Kitchen Gun World of South Florida Honey Kendra Scott Lilly Pulitzer Michael’s Body Scenes Morikami Park Elementary PTA Multi Image Group Pink Ball
The Regency Collection Royal Palm Yacht & Country Club Saint John Paul II Academy Saks Fifth Avenue, Boca Raton Sisterhood of the Traveling Bracelets Skin Apeel Day Spa Stallone’s Italian Kitchen Suncoast Community High School Talbots Tendler Orthodontics Uptown Art Villaggio Reserve Women’s Club W.A.R. Women and Rockers West Boca Community High
If you would like to create a memorable event and help us raise funds for the Go Pink Challenge, please contact Caitlin Dent at Boca Raton Regional Hospital Foundation, 561-955-5168, cdent@brrh.com
561-955-4142
www.brrh.com
happenings calendar mation, call 561-955-4142 or visit brrh.com. Oct. 18 Women Of Distinction Breakfast Soroptimist International of Boca Raton/Deerfield Beach will showcase outstanding women who give back to the community through leadership and volunteering. Takes place at Boca West Country Club in Boca Raton. Starts at 8:30 a.m. For more information, call 561-859-1883 or visit soroptimist4women.org. Oct. 19 Crohn’s & Colitis Foundation Of America Comedy Night The evening includes top entertainers raising funds to help find a cure for digestive diseases. Takes place at Seminole Casino Coconut Creek. Starts at 7 p.m. For more information, call 561218-2929 or visit ccfa.org. and present who exemplify Rotary International’s “Service Above Self” motto. Takes place at Boca Raton Resort & Club. Starts at 6 p.m. For more information, call 561-392-5166 or visit rotarydowntownboca.org. Oct. 15 23rd Annual Buddy Walk The event includes a onemile walk, free breakfast, bounce houses, a petting zoo, a rock wall, pony rides, live entertainment, a raffle and a silent auction. Benefits 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. 15 AVDA 18th Annual Race For Hope Event Bring the family, and take 144
STILL GOLDEN: Neil Sedaka croons a tune at Seminole Coconut Creek on Oct. 27 at 8 p.m.
part in the 5K or 10k walk/ run. Benefits Aid to Victims of Domestic Abuse. Takes place at Florida Atlantic University in Boca Raton. Starts at 7:30 a.m. For more information, call 561-265-3797 or visit avdaonline.org. Oct. 16 19th Annual Boca Raton Regional Hospital Golf Tournament Enjoy golf on a championship course, an 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 infor-
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Oct. 19 Seventh Annual JAFCO In My Shoes Luncheon Rescheduled due to Hurricane Irma, this boutique shopping event and luncheon will benefit the JAFCO Children’s Ability Center and honors families raising children with developmental disabilities. Takes place at Boca West Country Club in Boca Raton. Starts at 9:30 a.m. For more information, call 954-315-8698 or visit jafco.org. Oct. 20 & 21 Boo At The Zoo Halloween Celebration Activities include costume contests, dance parties, a pumpkin patch, a bounce house, character meet and greets, local vendors, animal encounters and much more. Takes place at Palm Beach Zoo in West Palm Beach. Starts at 10
a.m. For more information, call 561-547-9453 or visit palmbeachzoo.org. Oct. 20-28 Annual Shriek Week Film Festival And Trick Or Treat Trail Kids are encouraged to hunt 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 during Shriek Week. Takes place at Sugar Sand Park in Boca Raton. Start times vary. For more information, call 561-347-3900 or visit sugarsandpark.org. Oct. 21 Making Strides Against Breast Cancer Walk The American Cancer Society’s 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 8:30 a.m. For more information, call 561-650-0119 or visit makingstrideswalk.org. Oct. 21 Morikami Lantern Festival Enjoy a fall festival with Japanese folk dancing, taiko drumming, an Ennichi street fair and a lantern floating ceremony. Takes place at Morikami Museum and Japanese Gardens in Delray Beach. Starts at 4 p.m. For more information, call 561-495-0233 or visit morikami.org. Oct. 21 & 22 6th Annual Boynton Beach Haunted Pirate Fest And Mermaid Splash Grab your mates for this festival as downtown Boynton Beach becomes a 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 561-600-9097 or visit bbpiratefest.com. Oct. 21 & 22 30th 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 561-746-6615 or visit artfestival.com. Oct. 27 Ninth Annual Go Blue Awards The program and awards ceremony recognizes ocean conservationists from around the world and welcomes keynote speaker Brian Skerry, a National Geographic photographer. Benefits Loggerhead Marinelife Center. Takes place at PGA National Resort & Spa in Palm Beach Gardens. Starts at 7 p.m. For more information, call 561627-8280 or visit marinelife. org/goblue. Oct. 28 Annual Atlantic Grille Halloween Celebration Join the restaurant for live entertainment, festive decorations and a costume contest, featuring hotel, spa and dining prizes. Come dressed to win. Limited seating available. Takes place at Atlantic Grille in The Seagate Hotel & Spa in Delray Beach. Starts at 6 p.m. For more information, call 561-293-3218 or visit theseagatehotel.com. Oct. 28 Fifth Annual Hope Bash Boca The event, with a theme of “A Night in Old Havana,”
ATTENTION, WONDER WOMEN:
IF YOU OWN OR MANAGE A COMPANY, HERE’S A CHANCE TO SHOW IT OFF TO THE AFFLUENT MARKET OF BOCA RATON/DELRAY BEACH! The Boca Raton Observer’s November 2017 issue will feature full-page profiles of femaleowned companies as part of its celebration of women in business. If you want to reach more than 173,000 readers by direct mail in the Boca Raton/Delray Beach area, this is the perfect place to platform your message.
S P E C I A L A D V E RT I S I N G S E C T I O N
Inspiring High School Students
G
“
As a public defender, I could change one person’s life for the better, but now I can reach dozens of our creative, smart and hard-working students.
”
rowing up in communist Albania in the 1980s, Ani Porter longed for a free and democratic government. Her grandfather, a parliamentarian, had been executed by the communist party in 1947. Consequently, her family was marked “enemy of the people,” and she learned quickly how to survive. “You have to make yourself indisputably the best in order not to be denied the most basic and elementary rights,” she says. Porter overcame adversity and became a student activist with a passion for law. She volunteered as a translator for two noted U.S. attorneys visiting Albania, and, with their help, she obtained a college scholarship. After arriving in the U.S. with only $120, Porter demonstrated her courage and perseverance. She earned
ANI PORTER
her bachelor’s and law degrees at Florida State University and became an attorney in the Broward County Public Defender’s office, helping the “underdogs” accused of crimes. Today, Porter enjoys teaching high school students about the law at American Heritage School’s Boca/ Delray campus in Delray Beach. “As a public defender, I could change one person’s life for the better, but now I can reach dozens of our creative, smart and hard-working students,” she says. “They are hungry to learn about the law, and it’s a pleasure to teach them.” Since joining the school in 2009, Porter has developed a highly successful four-year Honors Pre-Law Program that gives students real-life experiences in a variety of settings and jump-starts their opportunities
for a career in the legal profession. “We invite local attorneys and judges to our classroom, giving the students great exposure to the different types of legal practices,” she says. “It also helps them develop critical thinking skills they can use regardless of their career choice.” Under her guidance, the school’s Moot Court and Mock Trial teams have won a series of regional, state and national competitions, including the nationwide Providential Cup High School Mock Trial (first in 2013, second in 2014 and 2015 and third in 2016). “That’s a tribute to our amazing students,” she says. “I am very proud of their academic accomplishments, as well as the compassion and commitment to helping the less fortunate in our community.”
American Heritage School’s Boca/Delray Campus is located at 6200 Linton Blvd., Delray Beach. For more information, call 561-495-7272 or visit ahschool.com. 92
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*Design subject to change
Attorney And Educator Ani Porter Leads American Heritage School’s Nationally Recognized Pre-Law Program
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happenings calendar will feature silent and live auctions, dinner, dancing and entertainment. Benefits Place of Hope at The Leighan and David Rinker Campus. Takes place at Boca West Country Club in Boca Raton. Starts at 6:30 p.m. For more information, call 561-483-0962 or visit placeofhoperinker.org.
“Before you and your staff from Boca Nursing Services started taking care of Helen and I, we existed; now we are living again! Thank you, Rose.”
–Dr. K.D.
OFFERING QUALITY PRIVATE DUTY NURSING CARE AND CARE MANAGEMENT SERVICES SINCE 1993
Oct. 28 Journey To The Amazon Gala Presented by PNC Bank, guests will enjoy a formal Amazon-themed evening complete with dining and dancing. Takes place at Museum of Discovery and Science in Fort Lauderdale. Starts at 6 p.m. For more information, call 954-713-0918 or visit mods.net.
Available 24 Hours A Day
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Rose Glamoclija, R.N. Owner and Administrator
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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: 09/02/17. 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: 7700 Congress Ave., Ste. 3115, 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: 7700 Congress Ave., Ste.3115, Boca Raton, FL 33487. 10. Owner: A&A Publishing Corp., Linda L. Behmoiras, 7700 Congress Ave., Ste. 3115, 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 2017. 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 2017 issue: 15a. Total number of copies (net press run) Average: 28,920. Actual: 25,600. 15b1. Paid/Requested Outside-County Mail Subscriptions: (none) (none). 15b2. In-County Paid/Requested Mail Subscriptions: Average: 16,109. Actual: 16,057. 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: 16,109. Actual: 16,057. 15d1. Nonrequested Distribution Outside County: Average: 744. Actual: 731. 15d2. Nonrequested Distribution Inside County: Average: 7,661. Actual: 4,965. 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: 4,219. Actual: 3,647. 15e. Total Nonrequested Distribution (sum of 15d (1)(2)(3)(4)): Average: 12,624. Actual: 9,343. 15f. Total Distribution (sum of 15c and 15e): Average: 28,733. Actual: 25,400. 15g. Copies not Distributed: Average: 200. Actual: 200. 15h. Total (sum of 15f and 15g): Average: 28,933. Actual: 25,600. 15i. Percent Paid and/or Requested Circulation (15c divided by 15f times 100): Average: 56.06%. Actual: 63.22%. 16a. Requested and Paid Electronic Copies: Average: 56,321. Actual: 87,639. 16b. Total Requested and Paid Print Copies (Line 15c) + Requested/Paid Electronic Copies: Average: 72,430. Actual: 103,696. 16c. Total Requested Copy Distribution (Line 15f) + Requested/Paid Electronic Copies: Average: 85,054. Actual: 113,039. 16d. Percent Paid and/or Requested Circulation (Both Print and Electronic Copies): Average: 85%. Actual: 91%.17. Signature: Ralph Behmoiras, Chief Operating Officer, A&A Publishing Corp.
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Oct. 29 25th Annual A Princely Affair Luncheon And Performance Boca Ballet Theatre’s signature fundraiser will feature performances by ballet members and professional guest artists in addition to raffle prizes and a silent auction. Takes place at Boca Raton Resort & Club. Starts at noon. For more information, call 561-995-0709 or visit bocaballet.org. Oct. 29 Halloween In The Garden Enjoy treats, crafts, games and face painting. Take your picture with Luna the sea turtle, and wear your coolest costume. Takes place at Gumbo Limbo Nature Center in Boca Raton. Starts at 10 a.m. For more information, call 561-544-8605 or visit gumbolimbo.org. Oct. 30 8th Annual Not My Daughter…Find A Cure Now! Shopping Boutique And Luncheon This fundraiser has all the ingredients for an afternoon to remember: a shopping boutique, delicious food and drink, silent and Chinese auctions and raffle prizes. Takes place at Fort Lauderdale Marriott Coral Springs Hotel, Golf Club and Convention Center in Coral Springs. Starts at 10 a.m. For more information, call 954-263-6429 or visit notmydaughter.org. Oct. 30 16th Annual Signature Grand Ghoul The Signature Grand will be transformed into a haunted mansion for this evening featuring music, dancing, entertainment, a gourmet buffet and cocktails, hosted by former Miami Dolphins player O.J. McDuffie. Benefits 211 Broward. Takes place at Signature Grand in Davie. Starts at 7 p.m. For more information, call 954-390-0493 or visit 211-broward.org. O
Where’s the celebration? At The Boca Raton Observer! ’Tis the season to shop for gifts, indulge in fine fare and spend quality time with family and friends. From fabulous gifts and festive travel to decadent dining and over-the-top entertaining, this is the issue to showcase holiday-inspired goods and services!
THE HOLIDAY ISSUE COMING DECEMBER 2017 SPACE CLOSING: NOVEMBER 1, 2017
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Photos by DreamFocus Photography
happenings flash FLORIDA ACADEMY OF NUTRITION AND DIETETICS AND ALLIED KITCHEN SOIREE
The Florida Academy of Nutrition and Dietetics presented its premiere interactive networking soiree, which celebrates members, local businesses and community groups, at Allied Kitchen’s new Design Center. Guests enjoyed dishes created by top South Florida chefs as well as wine pairings, desserts and prizes.
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1 Vicki Hatch, Sarah Krieger, Cynthia Wigatow, Michelle Stewart, Toby Bass and Claudia Rivero 2 Tracy Minton, Denyse Lake, Bill Feinberg, Bibi Marchitto, Ingrid Hoffmann, Linda Stein, Jana Hedges, Melissa Mailly and Marc Gruverman 3 Ingrid Hoffmann and Bill Feinberg 4 Bill Feinberg, Gem Lobo and Joe Feinberg 5 Ingrid Hoffmann and Stacey Schrager 6 Camilo Plata, Bill Feinberg and Ryan Martin
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MATTHEW H. MASCHLER, ESQ. REAL ESTATE BROKER
BEACH FRONT MANSION $3,430,000 19 Tropical Drive, Ocean Ridge - 3BR/3BA /+%41 /#05+10Б 7NVTC JKIJ GPF ƒPKUJGU KP CP 7NVTC OQFGTP FGUKIP KP C EQORCEV HQTO +PETGFKDNGБ
THE OAKS AT BOCA RATON $1,095,000
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$849,000
17953 Villa Club Way, Boca Raton - 3BR/4BA $GUV 9CVGT 8KGY KP VJG 1CMU HTQO VJG )4'#6 411/ /#56'4 57+6' URCEKQWU HNQQT RNCP
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610 N Ocean Boulevard, Delray Beach - 6BR/6BA Ũ HGGV HTQPVKPI VJG 1EGCP ̓ KP FGRVJ YKVJ /CKP *QOG )WGUV *QWUG CPF 6TGGJQWUG 1HƒEG YKVJ $GFTOБ
16643 Ambassador Bridge Rd, Delray Beach - 4BA/3BA 5RGEVCEWNCT NCMG HTQPV JQOG QP RTKXCVG NQVБ *CTF YQQF HNQQTU VJTQWIJQWV KORCEV YKPFQYU
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MATTHEW MA ATT TTHE HEW HE W H. H. MASCHLER MAS ASCH CHLE CH LER LE R
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17815 Cadena Drive, Boca Raton - 7BR/6BA .QHV CPF &QWDNG /CUVGT $GFTQQO 5VWPPKPI .CMG 8KGYU %JGHŨU MKVEJGP Y ICU 4GUQTV UV[NG RQQN
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Photos courtesy Feeding South Florida
happenings flash
FEEDING SOUTH FLORIDA SUMMER HUNGER ENDS HERE COMMUNITY BREAKFAST
At the inaugural Feeding South Florida Summer Hunger Ends Here Community Breakfast, Marlins President David Samson discussed the Marlins Foundation $100,000 Charity Partner Anniversary Gift, which will allow Feeding South Florida to acquire a new refrigerated tractor trailer to distribute food locally.
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1 Melissa Rosario, Lindsey Goldstein, Paco Vélez, Gloria Lozada-Adams, Charlene Marko-Heim and Jonathan Davidson 2 Beatriz Soriano 3 Sarah Brown 4 Starr Hunter and Maurice Williams 5 Dora & Thomas Gonzalez and Paco Vélez 6 Alan Alvarez, Paco Vélez and David Samson
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Photos by Ivan Gastaldo and James Greene
happenings flash AVDA HEART OF A WOMAN LUNCHEON
AVDA’s (Aid to Victims of Domestic Abuse) 10th Annual Heart of a Woman Luncheon celebrated the strength, courage and determination of women, especially those overcoming abuse. The luncheon featured a silent auction and guest speaker Lily Rose Lee, formerly Michelle Knight, who recounted being abducted, escaping and recovering from that experience.
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1 Amanda Ackerman, Debra Ghostine, Nancy Zarcadoolas and Patricia Knobel 2 Arlene Hyman, Alicia Lasala, Judy Hochhauser and Lori Shecter 3 Sarah Doyle, Tammi Babij and Elaine Varga 4 Tracy McPhillips, Donna Bullock, Sherrie Saint-Mamant and Lily Rose Lee 5 Frank, Gail and Windee Veros 6 Craig Spodak, David Weatherspoon and Javaro Sims
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Unique Internal Medicine/Endocrinology Practice in a Concierge Setting Kathryn D. Jones of TheSelectFew Offers the Combination of Internal Medicine Care enhanced by Endocrinology Expertise
Board certified in Internal Medicine and Endocrinology & Metabolism, Dr. Kathryn D. Jones has created an enhanced concierge internal medicine practice – TheSelectFew. Her extensive experience and expertise in endocrinology adds a new depth of knowledge and perspective to internal medicine care.
tients. Dr. Jones can focus on the individual – not on the computer!
The concierge practice permits appropriate time to be spent with pa-
This practice offers more for the internal medicine patient and is a
Other concierge benefits include improved coordination of care – in hospital and office, on-time same day or next business day appointments and 24/7 direct access via phone, text or email. An executive physical is included in the annual fee.
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happenings flash
KIDSAFE FOUNDATION 8TH ANNUAL SHINE THE LIGHT GALA
Former television crime reporter and lawyer Beth Karas was the keynote speaker at the KidSafe Foundation’s 8th annual Shine the Light Gala. The evening also included an open bar, dinner, dancing, a silent auction and a live auction hosted by emcee Neil Saffer. All funds raised went toward KidSafe’s programs that directly serve thousands of children and adults.
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1 Pamela Weinroth, Carl Lender, Rachel Gallagher and Meredith Spira 2 Kelly & J. Jay Gannon 3 Karyn Turk and David Aronberg 4 David & Rachel Rosenfeld and Julie & Peter Oldbury 5 Sally Berenzweig and David Aronberg 6 Stephen Berenzweig and Robyn & Jon Salk 7 Wendi Lipsich and Rich & Andrea Garcia
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happenings
now&noteworthy The Seagate Spa Is The Perfect Retreat For Any Age The Seagate Spa’s total rejuvenation experiences appeal to nearly any age or interest. For women, there is the Caudalie Divine Vinothérapie Spa Package; for men, the naturally relaxing Whiskey Retreat; and, for ages 13 to 18, the Chillin’ Teen Retreat. Spa guests earn complimentary all-day privileges to the hotel pool, hot tub, fitness center, tranquility room and steam room. The Seagate Hotel & Spa, 2000 E. Atlantic Ave., Delray Beach, 561-612-0484; theseagatespa.com.
From The Heart Of Clive Daniel Home A message from the team at Clive Daniel Home: “In the face of this historic hurricane, we’ve found strength in our friends, our families and our community. As we rebuild, we’ll find courage in our unity. The women and men of Clive Daniel Home are here to help – with all our hearts – and we will all succeed – together.” Clive Daniel Home, 1351 N.W. Boca Raton Blvd., Boca Raton, 561-440-4663; clivedaniel.com.
Chris Evert
Countdown To Chris Evert/ Raymond James Pro-Celebrity Tennis Classic
Clive Daniel Home team
Ballard Designs Outlet Now Open In Coral Springs Ballard Designs is a go-to source for anyone with a passion for design. There, customers find inspiration, excitement and all the ingredients they need to transform their decorating ideas into reality. Ballard Designs’ style is a unique curation of all periods and provenance with a distinctive European influence. The company reinterprets classic designs in a contemporary way, so pieces feel fresh and timeless. So, sit back, relax and get ready to unleash your inner decorator at the new Ballard Designs Outlet in Coral Springs. Ballard Designs, 3460 N.W. 62nd Ave., Coral Springs, 954-633-4394; ballarddesigns. com/coralsprings. Promotion
The Chris Evert/Raymond James Pro-Celebrity Tennis Classic, which raises funds to combat drug abuse and child neglect, will take place Nov. 3-5. Since retiring from the professional game in 1989, tennis legend and South Florida philanthropist Chris Evert has raised more than $23 million through this annual charity event. Evert enlists celebrity friends to join the fundraising efforts, and the 2017 event already has commitments from a long list of celebrities, including the world’s best known mental health professional and No. 1 daytime talk show host, Dr. Phil McGraw. The monies raised by Chris Evert Charities are distributed to programs funded through the Ounce of Prevention Fund of Florida and the Drug Abuse Foundation of Palm Beach County. Evert also funds an annual scholarship as part of the event, and more than 40 women to date have received financial help to attend college. Chris Evert Charities, 7200 W. Camino Real, Suite 310, Boca Raton, 561394-2400; chrisevert.org.
Get the shirt designed by Missoni EXCLUSIVELY AT SAKS FIFTH AVENUE. 100% of T-shirt proceeds will benefit 12 local cancer research organizations nationwide.*
Special thanks to Jennifer Lopez, the 2017 Ambassador for Women’s Cancer Research Fund and Saks Fifth Avenue’s Key To The Cure
SHOP FRIDAY TO SUNDAY, OCTOBER 13 TO 15, when Saks Fifth Avenue will donate 3% of sales to Women’s Cancer Research Fund.
www.wcrfcure.org
* From Friday to Sunday, October 13 to October 15, 2017, three percent (3%) of Net Revenue (as defined below), with a minimum of USD $400,000 and up to a total of USD $500,000, generated from sales of qualifying merchandise at the Saks Fifth Avenue stores in the United States and Canada and from saks.com and saks.ca will be donated to the Women’s Cancer Research Fund (“WCRF”). In addition, thirteen (13) Saks Fifth Avenue stores in the United States and Canada will each designate and partner with a local cancer charity. From October 1 to October 31, 2017, one hundred percent (100%) of gross revenue generated from sales of the Key to the Cure T-shirts sold at all Saks Fifth Avenue stores and from saks. com and saks.ca will be allocated equally among those local cancer charities. The local charities are: The Doris Shaheen Breast Health Center at Piedmont Atlanta Hospital, Cleveland Clinic, Friends of Dana-Farber Cancer Institute, Rethink Breast Cancer, Suburban Hospital, St. Vincent Hospital Foundation, American Cancer Society, Inc Southest Region, Louisiana Cancer Research Center, Breast Cancer Research Foundation, TGen Foundation, Sarasota Memorial Healthcare Foundation, Inc., and Transition to Betterness. As used herein and for purposes of this promotion, “Net Revenue” shall mean gross revenue minus sales tax, discounts, returns, credits, cancellations, lost, stolen or damaged merchandise and bad debt.
happenings at home
SUBDIVISION
ADDRESS
BUYER
SELLER
SALE PRICE
PRIOR SALE PRICE
PRIOR SALE DATE
ADDISON RESERVE
16155 VIA MONTEVERDE
RUBIN EMILY V
US BANK NATIONAL ASSOC TRUSTEE
$235,000
$205,900
22-JUL-14
BOCA ISLES NORTH
19722 BLACK OLIVE LN
GARNICA LEONOR
BICKLEY STEPHNIE
$435,000
$435,000
24-NOV-15
BOCA ISLES SOUTH
10861 BAL HARBOR DR
ZITO LISA
GOLDBERG MITCHELL O
$458,175
$525,000
BOCA ISLES SOUTH
19555 DINNER KEY DR
CONKLIN AARON
FEDERAL NATIONAL MTG ASSOC
$443,000
BOCA ISLES SOUTH
19717 BRICKEL POINT DR
KELLEY TRISHA LYNN
SAEGER BRIAN K
$625,000
$635,000
BOCA KEYS
712 GLOUCHESTER ST
RAAB JOAN P
WILLIAMS VICTOR
$950,000
$925,000
13-MAY-16
BOCA LAKES
2833 NW 42ND ST
LYONS MELISSA RYAN
BEHROOZI GOODARZ
$475,000
$210,000
01-JUN-97
BOCA MARINA YACHT CLUB
5280 BOCA MARINA CIR S
CHAPLIN LAURENCE F
RIVKIND RUTH W
$800,000
$775,000
27-JUN-08
BOCA MARINA YACHT CLUB
5246 BOCA MARINA CIR S
YAFFA DOREEN
FENWICK NATHAN L
$1,050,000
$1,025,500
06-AUG-15
BOCA POINTE CC - BUENAVISTA
6196 VISTA LINDA LN
THOMAS SKARIA
BELLO THOMAS INDIV TRUSTEE
$534,000
BOCA POINTE CC - CAPTIVA
22380 DORADO DR
SMOLARCIK HADASSAH
SKOCZYLAS LEOR
$515,000
BOCA POINTE CC - CARAVILLE
22641 CARAVELLE CIR
CUMALIOGLU FUSUN YELDA
RIVO MORISSA F
$415,000
BROKEN SOUND CC - BANYANS
2482 NW 66TH DR
KRATISH JUSTIN
SUGAR BOMB CAKERY LLC
$250,000
BROKEN SOUND CC - BANYANS
6655 NW 25TH AVE
DIFIORE BETHANY
GOODWIN KEVIN L
ENCANTADA
7135 MARIANA CT
BABAISAKOV EDUARD
ESTANCIA
6901 N GRANDE DR
ESTANCIA ESTANCIA
20-JUL-15 20-NOV-15 29-AUG-08
30-JUN-14 $495,000
16-DEC-05 14-MAR-05 13-MAR-15
$85,000
$175,000
11-OCT-13
INTRALIGI INVESTMENTS INC
$900,000
$715,000
14-NOV-16
FORT KIMBERLY A
BENTZ STEPHEN J
$568,000
$500,000
20-AUG-04
20751 SOROLLA TER
MARHEFKA MATTHEW P
MILLER GHISLAINE M
$465,000
20969 CERTOSA TER
JEANPIERRE CHARLES A
BOOKSTEIN MERRILL A INDIV TRUSTEE
$700,000
22-FEB-13
GRANDE ORCHID
6670 GRANDE ORCHID WAY
DOAN BAO-TRAN
YAMHURE BRYAN
$900,000
03-AUG-01
GRANDE ORCHID
6726 ROYAL ORCHID CIR
CACERES JENNIFER
INGVOLDSTAD TOM ANDRE
$795,000
27-OCT-06
$830,000
01-OCT-12
Source: Palm Beach County Property Appraiser
happenings at home
SUBDIVISION
ADDRESS
BUYER
SELLER
SALE PRICE
PRIOR SALE PRICE
PRIOR SALE DATE
POLO CLUB - MANCHESTER
5227 SUFFOLK DR
PRUSSEL ADAM
SPITALNICK IRVING
$530,000
28-AUG-12
POLO CLUB - OAKS
5819 VINTAGE OAKS CIR
MIRSON ELLEN
DAVIS HOWAD A INDIV TRUSTEE
$1,350,000
28-MAR-02
POLO CLUB - OAKS
16326 VINTAGE OAKS LN
WILK RONALD L
STEINBERG STUART
$1,395,000
POLO CLUB - ROYAL PALM COVE
17030 ROYAL COVE WAY
SALOMON DAISY M
MEYER MARTIN A
POLO CLUB - SAN MICHEL
6393 SAN MICHEL WAY
ZIMMERMAN GAYLE LYNN
WEISS ELLEN
SEASONS OF BOCA RATON
6496 NW 31ST WAY
GINSBURG ADAM
TIRI JANNE
ST. ANDREWS COUNTRY CLUB
17759 FOXBOROUGH LN
FREEDMAN GLENN
GOTTLIEB MICHAEL I INDIV TRUSTEE
ST. ANDREWS COUNTRY CLUB
7790 CHARNEY LN
POLNER BRIAN
H & H PARTNERS LLLP
15-APR-08
$635,000
$575,000
$283,000
$348,000
04-JUN-09
$1,030,000
$925,000
13-MAR-14
$864,000 $5,500,000
24-FEB-99
17-JUL-12 $840,000
07-FEB-13
$1,794,500
$870,000
08-OCT-07
$1,265,000
ST. ANDREWS COUNTRY CLUB
17296 NORTHWAY CIR
STONKUS MARK
KAUFMAN MORTON L INDIV TRUSTEE
ST. ANDREWS COUNTRY CLUB
17255 WHITEHAVEN DR
HANIN FRANCINE L
NASSO ARTHUR J
$430,000
31-JUL-13
ST. ANDREWS COUNTRY CLUB
17172 MANDYLYNN CT
FONTINI SHARON
FOX ROBERT
$2,200,000
ST. ANDREWS COUNTRY CLUB
7067 QUEENFERRY CIR
KATZ DAVID
FEIN KENNETH INDIV TRUSTEE
$1,125,000
ST. ANDREWS COUNTRY CLUB
6861 LIONS HEAD LN
KLEIN MINDY JIL
TOFFLER STEVEN
$1,700,000
07-JUN-10
STONEBRIDGE COUNTRY CLUB
17616 CHARNWOOD DR
CARRINGTON DAVID A
ODETTE SOL W INDIV TR
$320,000
01-MAR-94
STONEBRIDGE COUNTRY CLUB
10463 STONEBRIDGE BLVD
BENNETT-WARD JULIA D
JACOBS JOYCE WERNICK
$435,000
THE OAKS AT BOCA RATON
17720 VILLA CLUB WAY
FELDER ROBERT
GEORGE ROBIN ANN INDIV TRUSTEE
$742,500
THE OAKS AT BOCA RATON
17827 LAKE AZURE WAY
KHANAT BARBARA
HONEY FOREVER LLC
THE OAKS AT BOCA RATON
9261 ESTE LAGO DR
ELLSWEIG KIM
BABCOCK HOWARD
WOODFIELD CC - CAMBRIDGE PARK
3957 NW 58TH ST
GOODFRIEND ELISE
MTGLQ INVESTORS LP
WOODFIELD CC - HAMPTONS
5835 WINDSOR CT
SELDON MINDY
BANK LAURENCE
31-MAY-06 23-DEC-09
13-SEP-02 $745,000
19-JUL-13
$1,000,000
$980,000
29-AUG-14
$1,669,000
$1,175,000
15-DEC-15
$275,000
$232,800
29-NOV-16
$2,177,250
$1,828,000
24-FEB-14
Source: Palm Beach County Property Appraiser
givingback
[charity never goes out of style] Kelsey Diamantis
BRICK BY BRICK Wellington Teen Daniel Clein Helps Ill And Disadvantaged Kids Through The Power Of Play BY LICIA AVELAR
A
couple years ago, Daniel Clein was just another teen at Wellington High School, seeking a way to give back to his community. Then, after the school received a phone call from a staffer at Joe DiMaggio Children’s Hospital in Hollywood, the pieces started falling into place for a new charity project. “There was a little kid at the hospital who loved Legos,” recalls Clein, 18. “I realized that no one really donates Legos to hospitals because they’re so expensive. I realized that I could create an outlet to up-cycle Legos that people have stored in their attics over the years and don’t want to throw out.”
When we give Legos to the kids, the glow in their eyes is precious. The time, work and money spent are above and beyond worth it, and it just inspires me to keep donating more Legos.
Daniel Clein at Lego Takeover
– Daniel Clein, founder, Bricks Busting Boredom
In 2015, he established the nonprofit Bricks Busting Boredom by assembling a group of friends, classmates and family members to collect new, unused or unwanted Legos from individuals, local businesses and more. After amassing more than 100 pounds of the building blocks, Clein and his team dropped off the impressive donation at the Hollywood hospital – much to the delight of young patients who sought a distraction from their ailments. “It all started growing from there,” he says. Soon after, The Gardens Mall in Palm Beach Gardens teamed up with Bricks Busting Boredom for a Lego Takeover last spring. Throughout April and May, mall guests donated more than $2,500 and more than 250 pounds of Legos for 160
T H E B O C A R AT O N O B S E R V E R
Nicklaus Children’s Hospital in Miami and its affiliate Jupiter Medical Center. Clein recently expanded the nonprofit’s reach to area homeless shelters, including Pat Reeves Village in West Palm Beach. This summer, Bricks Busting Boredom donated 150 pounds of Legos and one large Lego table for the center’s more than 40 children to enjoy. With an average of 1,000 pounds of Legos collected and donated per year, Bricks Busting Bore-
dom has no plans to stop growing, even though Clein is now enrolled at the University of Central Florida. The success of the initiative – and the joy it brings others – will continue to motivate him, Clein says. “My initial goal was 1,000 pounds of Legos, and we just went over 1,150 pounds. It’s insane to comprehend we have raised over $20,000,” he says. “Not a day goes by that we don’t think about the work. When we give it to the kids, the glow in their eyes is precious. The time, work and money spent are above and beyond worth it, and it just inspires me to keep donating more Legos.” O For more information, call 954-253-3668 or visit bricksbustingboredom.org.
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