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The Last Suppers
We Wined, We Dined Top 10 Culinary Trends For 2012
The World On A Platter Edible Escapes Satisfy Appetites For Adventure
South Florida’s Gastronomic Tours Are Exercises In Good Taste
Chew The Right Thing “Hungry Girl” Lisa Lillien Shares Diet Tips And Tricks October 2012
INN
The food & wine Issue
Famous Chefs Reveal Their Final Meals
Will Walk For Food
-W
No
Guts, No Glory
Food Network Star Geoffrey Zakarian has Got Mad Kitchen Skills, But Instinct Makes Him A Culinary Master
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6 9 0 M E A D O W S R O A D , B O C A R AT O N | 5 6 1 . 9 5 5 . 4 H E R ( 9 5 5 . 4 4 3 7 ) | B R R H . c o m
VOLUME IX NUMBER 9
10.2012
contents Photo by Trevor Smith
THE FOOD & WINE ISSUE
60
THE LAST SUPPERS From Simple Pleasures To Sublime Feasts, Famous Chefs Reveal Their Final Meals
70
WE WINED, WE DINED The Food Channel’s Top 10 Culinary Trends For 2012
74
WILL WALK FOR FOOD South Florida’s Gastronomic Tours Are Exercises In Good Taste
76
THE WORLD ON A PLATTER Great Edible Escapes Satisfy Appetites For Adventure
84
CHEW THE RIGHT THING “Hungry Girl” Lisa Lillien Shares Diet Tips And Tricks
No
Guts, NO 56 GLORY
FOOD NETWORK STAR GEOFFREY ZAKARIAN HAS GOT MAD KITCHEN SKILLS, BUT INSTINCT MAKES HIM A CULINARY MASTER
8
T H E B O C A R AT O N O B S E R V E R
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contents departments
23
23 observed HOT STUFF & THE PEOPLE WHO MAKE IT HAPPEN 23 The Buzz 28 Trends 30 La Vida Boca
35 media blitz THE QUINTESSENTIAL ARTS REPORT 35 On Screen 36 In Print 40 On Scene
45 that’s life A GUIDE TO PERSONAL GROWTH 45 Relations 48 Parents 52 Destinations
28 52
101 taste THE DISH ON FOOD, WINE & RESTAURANTS 101 Bites 102 Recipes 104 Reviews 108 Listings
102
123 happenings THE ESSENTIAL SOCIAL DIGEST 123 Around Town 139 Calendar 148 Flash 154 Now & Noteworthy 156 At Home
160 giving back CHARITY NEVER GOES OUT OF STYLE
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THE LAST SUPPERS
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160
THE FOOD & WINE ISSUE
FAMOUS CHEFS REVEAL THEIR FINAL MEALS
WE WINED, WE DINED TOP 10 CULINARY TRENDS FOR 2012
THE WORLD ON A PLATTER EDIBLE ESCAPES SATISFY APPETITES FOR ADVENTURE
WILL WALK FOR FOOD
SOUTH FLORIDA’S GASTRONOMIC TOURS ARE EXERCISES IN GOOD TASTE
CHEW THE RIGHT THING “HUNGRY GIRL” LISA LILLIEN SHARES DIET TIPS AND TRICKS OCTOBER 2012
No Guts, NO GLORY FOOD NETWORK STAR GEOFFREY ZAKARIAN HAS GOT MAD KITCHEN SKILLS, BUT INSTINCT MAKES HIM A CULINARY MASTER
10
VOLUME IX NUMBER 9 ON THE COVER: CHEF GEOFFREY ZAKARIAN Volume IX, Number 9, The Boca Raton Observer, (USPS 024758, ISSN 1940-4239) is published monthly except for July by A&A Publishing Corp. Executive offices: 950 Peninsula Corporate Circle, Suite 1020, Boca Raton, FL 33487. Periodical Postage Paid at Boca Raton, FL and at additional mailing offices. POSTMASTER: Send address changes to The Boca Raton Observer, 950 Peninsula Corporate Circle, Suite 1020, Boca Raton, FL 33487.
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CONTRIBUTORS writers Liz Best Bill Bowen Linda Haase Emily Hall Emily J. Minor Andrea G. Rollin Dianna Smith Richard Westlund photographers Carlos Aristizabal Suzanne Barton Janis Bucher Kim Cardwell Arthur Cicconi Patty Daniels Atissa Dragun Melanie Dunea Gina Fontana Rich Graulich Munoz Photography Trevor Smith
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from the publisher 10.2012
W
Linda L. Behmoiras linda@bocaratonobserver.com
18
T H E B O C A R AT O N O B S E R V E R
elcome to our annual Food & Wine Issue, one of our favorite issues to put together every year. Let’s just say that eating salads was challenging in our office this past month while we spent our days looking at gorgeous food images and reading delicious food recipes! We start with cover subject Chef Geoffrey Zakarian, a familiar face to anyone who follows the national food scene. Zakarian is a well-known restaurateur with business interests in South Florida, a popular Food Network personality and the most recent winner of “The Next Iron Chef, Super Chefs” series. Meet the dynamic chef in “No Guts, No Glory” (page 56). Next on the menu, we provide a delicious inside look at photographer Melanie Dunea’s two provocative books—“My Last Supper” and “My Last Supper, The Next Course”—which feature the world’s most successful and fascinating chefs, all of whom reveal what they’d eat if facing their final meal on earth. We chose five chefs, all with South Florida ties, to include in the issue. Find out who in “The Last Suppers” (page 60). Also in this issue, we publish our annual retrospective of culinary trends for the year, with the help of our friends at The Food Channel. Learn what America has been eating and drinking in “We Wined, We Dined” (page 70). Plus, we introduce you to culinary personality Lisa Lillien, aka, Hungry Girl, a California native whose parents live in Boynton Beach. Known for her amazing weight-watching tips and healthy snack recipes, get to know her in “Chew The Right Thing” (page 84). And if you’re looking for some culinary adventure close to home, be sure to read “Will Walk For Food,” (page 74) a showcase of South Florida food tours that offer everything from organic fare in Lake Worth to Cuban food in Little Havana—and something for everyone in-between. Finally, for some exciting food adventures away from home, check out “The World On A Platter” (page 76), a group of over-the-top food and wine getaways that will take your breath away. All this talk of food, wine and festivity gets me excited for the season’s upcoming charity events. Especially all the pink ones! In support of Breast Cancer Awareness Month, we hope you join us for the 3rd Annual Not My Daughter…Find A Cure Now shopping boutique and luncheon on October 8 at the Marriott Heron Bay in Coral Springs. And here in Boca for the 7th Annual Pink Ribbon Luncheon for Komen for the Cure at Woodfield Country Club on October 17. On October 25, come to Alene Too for an All Things Pink Shopping Event, featuring reality star Kyle Richards of “The Real Housewives of Beverly Hills.” Next, the Boca Raton Regional Hospital Foundation’s 9th Annual Go Pink Luncheon on October 26 at the Boca Raton Resort & Club, with guest speakers (and former The Boca Raton Observer cover personalities) Guiliana and Bill Rancic. And don’t forget to shop at Saks Fifth Avenue Boca Raton during their Key To The Cure event from October 18-21, when a percentage of sales will benefit local and national women’s cancer charities. In true celebration of food and wine, we hope to see you at the March of Dimes’ Signature Chefs Auction event on October 12 at the Marriott Boca Raton at Boca Center featuring fine local chefs and fabulous cuisine. And on October 13, join us for Hospice by the Sea’s Celebration by the Sea event at the Delray Beach Club. From October 26-28, the celebrities will be in town to support our very own Chris Evert in her incredible philanthropic efforts at the Chris Evert/Raymond James Pro-Celebrity Tennis Classic and Gala Dinner Dance at the Boca Raton Resort & Club and the Delray Beach Tennis Center. We all know a meal (and a month!) is never complete without a sweet ending. We wish you and your families a happy, fun and safe Halloween. With season in full swing and celebration in the air, make sure to take time out for your family, friends, and of course, lots of fabulous food and wonderful wine. Enjoy.
Photo by Munoz Photography
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from the editor 10.2012
M
Felicia S. Levine felicia@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
an or woman… Black or white… Democrat or Republican… We all have something in common: Everyone needs to eat. Indeed, food is the world’s great equalizer. But, how expertly we prepare and cook that food… Well, that’s a different story. I’ve always admired people who have the ability to simply “whip up” a delicious meal with whatever happens to be in the pantry or fridge. I, unfortunately, am not one of those people. Let’s just say that, were it chemically possible, I’d burn water. I inherited my cooking incompetence from my mother—whom I admire greatly—but who, in our family, is infamous for serving disastrously under- or overcooked meat, accompanied by indefinable side dishes of questionable hue. Of course, my lack of culinary acumen— combined with my adoration for food—makes me respect talented cooks all the more. And I think professional chefs are rock stars. Lots of others feel likewise. Millions of TV viewers are bypassing sitcoms and sports in favor of an ever-growing menu of food-, cookingand/or restaurant-related programming. We love to watch Food Network stunner Giada De Laurentiis elegantly prepare rib-eye steak with smoky arrabbiata sauce and vegetable fritto misto with lemon mayonnaise. We root for our favorite contenders on Bravo’s “Top Chef ” as they slice, shake and bake for Padma Lakshmi and other esteemed judges (such as Emeril Lagasse and Wolfgang Puck, both of whom will join the show when it returns for its 10th season in November).
We giggle with delight when the blunt and fiery Gordon Ramsay chastises failing restaurateurs for their mistakes before helping to revive their businesses on Fox’s “Kitchen Nightmares.” Why are we so devoted to our celebri-chefs? Because they’re an extension of our joy for eating. And we Americans sure do love our food, as evidenced by our collectively expanding waistlines. A recent report by Trust for America’s Health and the Robert Wood Johnson Foundation projects that, by 2030, more than half of all Americans may be obese. Naturally, the popularity of fast food is a contributing factor. I admit I’m as guilty as anyone of the occasional craving, and I’ve never encountered a French fry I didn’t want to inhale. But this weakness is actually a good reason for me to watch these shows. After all, they almost invariably feature more nutritious meals than the ones you’ll find in your typical drive-thru window. Perhaps, if I view enough Giada or Emeril or Gordon, I’ll be able to boil an egg without filling the house with smoke. But, until that happy day, I’ll find solace— and vicarious thrills—knowing that watching “Cupcake Wars” is calorie-free.
Photo by Munoz Photography
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the buzz
28
trends
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la vida boca
HOT STUFF & THE PEOPLE WHO MAKE IT HAPPEN
SCREAM QUEEN: At home with Alida Bowden, aka, Countess Alida Von Wicked
AMERICAN [ ] HORROR STORY EVENT
Beware Boca Raton residents:
the doors of your local haunted house are about to creak open, where evil doctors conduct unthinkable experiments, ghastly ghouls roam cavernous hallways and a sadistic executioner wielding instruments of torture seeks new victims. And don’t even get us started about the sinister dungeon… The mastermind behind this delightfully macabre creation is Alida Bowden, aka vampire mistress Countess Alida Von Wicked, who each Halloween transforms her split-level home in suburban Boca Raton into a freakish Midnight Manor haunted house to benefit St.
Jude Children’s Research Hospital. “I’ve always had a soft spot for St. Jude’s,” says Bowden, who throughout the years has collected many thousands of dollars for the cause. “They not only treat children, but they’re a research hospital and share the results of their research free with other doctors and hospitals around the world. And no child is denied treatment based on race, religion or a family’s ability to pay.” Thus comes the accredited interior designer’s inspiration for countless hours spent crafting and constructing elaborately staged sets, each with its own creepy milieu (a graveyard
with tomb raiders, for example). She takes great care to ensure everything is realistically bone-chilling. Bowden likes to change up the theme each year. Previous premises have include a Vampire’s Lair, Zombie Banquet, Haunted Swamp and Gothic Inner-Sanctum. This year’s theme: Mad Scientist. Bowden, a former Siemens executive, says she’s always been nuts for Halloween. She relies heavily on local volunteers that share her passion to help build the heart-stopping sets and portray haunted characters on the big night. The haunted house is only open on Halloween (October 31), when the doors open after dark,
The Buzz by Felicia S. Levine Got a tip? Email the Editor at Felicia@bocaratonobserver.com
Bowden doles out lots of screams and candy, and of course, accepts donations for St. Jude Children’s Research Hospital. She starts building months in advance. “People start asking about it in September,” she says with a cackle befitting a creature of the night. “And when it’s over they beg me to leave it up all year.” Even for Halloween enthusiast Bowden, that’s a scary thought. Go if you dare, to 2688 N.W. 42nd St., Boca Raton. For more information or to make a donation, email a_bowden@ bellsouth.net. – Linda Haase
OCTOBER 2012
23
observed buzz
SOUTHERN [ ] COMFORT DINING
Bravo “Top Chef: New
York” fifth-season alumnus, South Florida resident and former cover subject in The Boca Raton Observer, Jeff McInnis is living his dream at Yardbird Southern Table & Bar restaurant on South Beach, where he whips up made-from-scratch entrees that lend an inventive twist to Old School Southern favorites. How does Florida shrimp with South Carolina stoneground grits sound? Or fried chicken in spicy Tabasco honey that takes 27 hours to pre-
pare? Or cheddar waffles with sweet bourbon-maple syrup? Mmm, we know. “I’ve always wanted to reimagine Southern cuisine,” says McInnis, 33, of his eatery, which is constructed of refurbished barn wood and bricks, stocks more than 75 types of bourbon and serves freshly baked biscuits every half hour. The eatery was recently named one of Bon Appetit magazine’s Top 50 new
American restaurants. McInnis grew up along Florida’s Panhandle and studied culinary arts in Charleston, S.C. before landing cooking jobs in restaurants and resort hotels. He worked at The Ritz-Carlton, South Beach and Gigi in Miami before opening Yardbird last year. The restaurant hosts monthly Midnight Chef’s Table events, where McInnis invites local food stars to collaborate on meals that are then available to diners. Recently, he asked Chef Sean Brasel from Meat Market to co-create a five-course feast that included skirt steak, and pork loin with chocolate. “We are all about neighborhood dining and Southern hospitality,” McInnis says. Yardbird Southern Table & Bar is located at 16th Street and Lenox Avenue in Miami Beach. For more information, call 305-538-5220 or visit runchickenrun.com. – Emily Hall
[TREND]
DEATH BECOMES YOU Rotting skin, sunken cheeks, bruised eyes… No longer content living vicariously through AMC’s TV hit “The Walking Dead,” you want to go zombie-chic this Halloween. GBS, The Beauty Store, explains how: 1) Apply a base layer of Ben Nye liquid latex (first test a small patch of skin to check for allergic reaction).
OLD SCHOOL GOODNESS: (From Top) Inside Yardbird Southern Table & Bar; Chef Jeff McInnis; Mama’s Chicken Biscuits
2) Layer several sheets of bathroom-tissue squares over face; re-apply another layer of liquid latex for a wrinkled skin effect. When dry, apply white foundation to pale the skin. 3) Use purple, green, yellow and blue makeup to darken areas around eyes and mouth and create splotches that resemble bruises and decaying skin (start with the lightest and transition to the darkest shade). 4) Create realistic lacerations, burns, wounds and scars with the Ben Nye Effect Gel Wound Kit. 5) Using a standard makeup kit, lightly swipe green and red shadows under cheekbones to create a sunken appearance.
[
OVERHEARD
6) For diseased, bruised-looking eyes, blot red along bottoms of eye sockets and around tops of the lids; apply a light layer of blue over the red, and add yellow around edges of the ‘bruises.’
]
“
Nothing annoying ever goes away on its own.
”
–Workplace behavior expert Fran Sepler, regarding poor office etiquette in South Florida and throughout the country. Sepler laments that old problems (perfume overload, for example) are not disappearing, but that new ones (such as loud and irritating ringtones) continue to crop up. Source: Palm Beach Post
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7) Blacken or yellow teeth with Ben Nye Tooth Colors, which dry quickly and last for hours. And, voila! You’re hideous! By the way, tooth colors remove easily with toothpaste or rubbing alcohol, and makeup comes off easily with Kryolan AquaCleans 1660. There are six GBS stores in South Florida, including two in Boca Raton. For more information, visit gbsbeauty.com.
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Photo courtesy of Benihana
observed buzz
Executive Chef Tony Nemoto
GET YOUR GRILL ON
[DIVERSION]
Ever wonder how Benihana
chefs manage to slice, dice and serve copious amounts of food, all while beguiling diners with witty banter? Now you can learn how—and try it yourself—through the restaurant chain’s “Be The Chef ” experience. How it works: Before your big debut, you’ll attend a one-on-one training session with a professional
chef, who will demonstrate how to chop, juggle and grill everything from soup to shrimp appetizers to entrees. On the night of the dinner, you’ll don a chef’s hat and apron, and prepare an elaborate hibachistyle meal for your party. The Be The Chef Basic Package costs $140 for four people (includes chef and three guests);
the Be The Chef Special Package is $250 for a party of eight. Both packages include training, a signature chef hat and apron, diploma and commemorative photo. Benihana has locations in Coral Springs, Fort Lauderdale and Stuart. For more information, visit benihana.com. – Linda Haase
4.9
MILLION
[STATS] THE NUMBER OF PALM BEACH County visitors last year (the latest figures available). The average stay was 3.5 nights, which exceeds the national average of 1.7 nights. Translated into dollars, that’s an economic impact of $5 billion. Source: Palm Beach County Convention and Visitors
[FEEDBACK]
DOG EAT DOG
[PETS]
Culinary vacations aren’t just for us—meaning those of us
SEEKING EXTREME HOLIDAY COLLECTORS It began with a single gaudy Christmas sweater,
Disney ornament or elegant menorah and suddenly, you’re renting storage space. Do you—or does someone you know—have an over-the-top holiday collection? We want to hear about it! Send a brief email to Felicia@bocaratonobserver.com describing what you collect, how many pieces you own and what inspired you to begin collecting (include a photograph if you’ve got one). Submissions should be made no later than October 16. You could end up being featured in an upcoming issue of The Boca Raton Observer.
who stand on two legs. These days, lots of fancy resorts offer canine pet packages, and no detail is spared. At The Waldorf Astoria New York, for example, they’ll provide your fur child with crisp white linens and china service, plus they offer Canine Culinary room service. (Think German Shepherd’s pie and Pekingese duck.) No kidding. At the Liaison Capitol Hill in Washington, D.C., the ground restaurant is super pooch-friendly, offering 6-ounce Hungry Dawg grilled steaks, frozen bones and Bowser Beers. Would we send you barking up the wrong tree? And out there on the West Coast, they’ve got a few tricks up their sleeves. The Fairmont San Francisco announced recently they’d completely refurbished their doggie mini bar, teaming up with a pet boutique in the city to offer goodies like rope toys, lint rollers and cable-car cookies. The cookie’s for your pooch—not you. For more information on these dog-friendly destinations, plus a few more exotic selections, check out thedailymeal.com. Enter “culinary pet vacations” in the search field. Fido will be most appreciative. – Emily Hall
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observed trends
MONSTER MASH Halloween Party Goods So Fun Theyâ&#x20AC;&#x2122;re Frightening BY FELICIA S. LEVINE 1. WILLIAMS-SONOMA MINI ICED HALLOWEEN GINGER SPICE COOKIES in a trio of haunting holiday shapes are hand-decorated and made with premium ingredients. Available at williams-sonoma.com.
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2. WILLAMS-SONOMA SOUR BATS AND COLOSSAL CANDY CORN GUMMIES in fruity flavors and packaged in nostalgic jars make bewitching additions to a dessert buffet or trick-or-treat bag. Available at williams-sonoma.com.
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3. FRANKENSTEIN BEVERAGE NAPKINS lend classic horror-chic to a scary soiree or movie-screening party. Available at zgallerie.com. 4. BOO PILLOW with its fanciful bedazzled logo is soft, velvety and adds a bit of quirky style to your holiday decor. Available at pier1.com. 5. HALLOWEEN SPREADER SET lends festive style to your buffet table in campy vampire, candy corn, jack-o-lantern and mummy styles. Available at pier1.com. 6. SEQUIN STRIPE TABLE LEG COVERS resemble witch boots and are great conversation pieces as guests reach for the punch. Available at pier1.com.
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7. JACK-O-LANTERN CHANDELIER SHADES crafted of Dupioni silk transform a home chandelier into a clever ode to Halloween. Available at ballarddesigns.com. 8. GLITTER SPIDERS in various sizes are creepy, kitschy party accents when sprinkled on surfaces or placed in faux cobwebs. Available at zgallerie.com. 9. SKELETON TAPERS in black and silver are elegantly gothic and authentically detailed from cranium to tibia. Available at zgallerie.com. 10. SCULL CREATURE CUP appeals to coffee drinkers with tastes for dark humor, offering a scary surprise that emerges as the drink drains. Available at blueribbongeneralstore.net. 11. TAROT CARD PLATES in durable glass are perfect for holding Halloween celebrations (or sĂŠances), with minor imperfections and gold-leaf backing creating a vintage look. Available at blueribbongeneralstore.net.
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12. GINGERBREAD HAUNTED HOUSE tastes even better than it looks, made with spicy gingerbread and hand-decorated with iced ghosts, bats, pumpkins and spiders. Available at redenvelope.com.
OCTOBER 2012
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observed la vida boca
A GLASS ACT: Mariya Kovacheva
“
I truly like wine and love to explore new ones. I like the diversity of wines from Greece, Italy, France and the Pacific Northwest. I like to see what’s happening everywhere.
”
FRUITS OF HER LABOR Award-Winning Sommelier Mariya Kovacheva Exceeds Grape Expectations BY EMILY HALL lthough Mariya Kovacheva was raised in the wine-making region of Bulgaria, the head sommelier at Cafe Boulud in Palm Beach never envisioned herself as becoming a professional wine expert. Kovacheva, the winner of the prestigious Robert Mondavi Trophy at this year’s Guild of Sommeliers’ Top Somm Competition in San Francisco, Calif., had her mind set on more traditional pursuits. “I loved English and math and was intent on pursuing an MBA at an Ivy League American school,” says Kovacheva, 37, who lives in West Palm Beach with her husband, a medical professional. “I liked harvests and spent years helping my family in the wine-making process. But my palate
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was not yet developed.” So in 2000 she began applying for blue-chip MBA programs across the Northeastern United States. To help make ends meet, she took jobs at fine restaurants: First at Rebeccas and L’Escale in Greenwich, Conn., then at The Pearl on Nantucket Island in Massachusetts. And she loved it. Following a particularly busy summer season on Nantucket, Kovacheva decided to take her sommelier exam and passed the first time around. “The magnitude of food and wine pairings captivated me,” she explains of her decision. “I did well, my peers liked me and in 2005, I moved to Florida after answering an ad for a server at Cafe Boulud.”
T H E B O C A R AT O N O B S E R V E R
A year later, she passed her wine exams, was promoted to assistant sommelier and continued her studies through classes and mentorships. In 2009, owner Daniel Boulud promoted her to head sommelier, where today she oversees 600 selections. Kovacheva has since earned her diploma from the Wine & Spirit Education Trust and is an advanced sommelier from the Court of Master Sommeliers. She works six days a week during season, managing the restaurant’s wine and spirits programs, doing financial and inventory work, planning and organizing events and handling market research. “I truly like wine and love to explore new ones,” says Kovacheva. “I like the diversity of wines from
Greece, Italy, France and the Pacific Northwest. I like to see what’s happening everywhere.” One of her favorite things to do is sample wines alongside chefs to develop menu-pairing profiles, and then create monthly wine-tasting dinners she hosts at the restaurant. In her profession, she says, she’s always learning something new. This education paid off during this year’s sommelier competition. “I was glad for my experience,” she says of the contest’s rigorous three-phase process. “I had to answer 80 brutal questions in 30 minutes. It was hard, but I did well and beat the seven finalists. So I am proud to say I have learned a lot. And I love every aspect of my work.” O
observed la vida boca
MEAT MARKETING Celebrity Chef Bobby Flay Goes On A Burger Bender BY EMILY HALL hef Bobby Flay may be known for whipping up Mexican and Southwestern dishes, but these days the Food Network star and cookbook author is on a burger binge. The South Beach Wine & Food Festival regular each year flips his specialty patties at the event’s Burger Bash, and now has taken his carnivore’s obsession a step further, opening 11 Bobby’s Burger Palaces on the East Coast. The eateries offer 10 types of burgers, natural ice cream shakes and a variety of hand-cut French fries. “This is my favorite project now. I’m working on it all of the time,”
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says Flay, 47, of his burger restaurants in New York, New Jersey, Connecticut, Pennsylvania, Maryland and Washington, D.C. “I’m constantly expanding.” (South Florida could be
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This is my favorite project now. I’m working on it all of the time.
”
a future locale, given the chef’s wellknown adoration for South Beach.) Like Mario Batali and Rachael Ray, Flay has gone from niche food personality to mainstream TV star,
T H E B O C A R AT O N O B S E R V E R
hosting myriad shows on the Food Network and Cooking Channel, as well as NBC’s “America’s Next Great Restaurant.” Raised in New York, he became fascinated with food at age 17 while working as a cook at Joe Allen, a popular theater district restaurant where his father was an investor. He later landed positions at several other Manhattan restaurants, along the way concocting his signature style of American Southwestern cuisine with chiles, avocados and beans. He opened his first restaurant, Mesa Grill, in 1991 and
has since added locations in Las Vegas and the Bahamas. Flay studied at New York’s French Culinary Institute where he earned the Outstanding Graduate Award in 1993, the same year he opened the now-defunct Bolo Bar & Restaurant in the Flatiron District and won the coveted James Beard Foundation’s Rising Star Chef of the Year Award. In 2005, he opened Bar Americain, a stylish Manhattan brasserie featuring regional American cuisine, and added a second location at Connecticut’s Mohegan Sun casino, where he has since opened a Bobby’s Burger Palace. In 2006, he launched Bobby Flay Steak in Atlantic City’s Borgata Hotel Casino & Spa, where he takes the traditional New York steakhouse concept and adds a Southwestern twist. “I’m busy with all my projects but my restaurants are my mainstay,” says Flay, who in 2005 married his third wife, actress Stephanie March (“Law & Order: Special Victims Unit”). He’s especially focused on his burgeoning burger empire, which he was inspired to create by childhood memories of hamburger joint storefronts. “I’m doing lots of creative things with this place like French-frying on top of burgers,” he says. “The concept is exciting, and I hope to expand even further. I love it.” O
Photo courtesy of South Beach Wine & Food Festival
BEEF MEISTER: Bobby Flay
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[on screen in print on scene]
THE QUINTESSENTIAL ARTS REPORT
HEDGE WITH EDGE Familiar Wall Street Misbehavior The Backdrop For “Arbitrage” e’ve been cured of the innocence that textured our processing of Gordon Gekko’s novel pronouncement of greed as a virtue in 1987’s “Wall Street.” The remedy was the 2007 financial meltdown, which revealed the culture of mindless avarice that ruled the real Wall Street. So it’s no great stretch when smooth-talking billionaire hedgefund manager Robert Miller (Richard Gere), who lives a lavish and self-indulgent lifestyle in the taut and suspenseful “Arbitrage,” begins to show cracks in his armor. Miller is the picture of success as he celebrates his 60th birthday surrounded by loving family, including his philanthropist wife, Ellen (Susan Sarandon), and brilliant business partner-daughter, Brooke (Brit Marling). But Miller is a man with too many spinning plates. It becomes clear that the pending sale of his company, which he’s in a desperate hurry to engineer, is more than a business deal— it’s a safety net to help him hide the massive fraud he’s committed with other people’s money. It’s impossible during this movie to not think of Bernie Madoff, the Ponzi scheme magnate whose similar story we followed in 2009. Madoff ’s family also was involved
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Media Blitz by Bill Bowen
in his wealth management (i.e., securities fraud) business. But the depth of Miller’s problems soon surpasses even Madoff’s. Gere is convincing as a rich and powerful man whose hubris won’t allow him to see his own failings, and his gregariousness in the role elicits at least a faint note of empathy for his descent into Madoffian accounting. But a cad is a cad, and Miller’s arrogance in conducting a rather public affair with beautiful struggling artist Julie Cole (Laetitia Casta) hastens the unraveling of his life, as a nightmarish Chappaquiddick-like evening ups the ante and makes his financial woes seem almost tame in comparison. And anyway, how long can the scam last when his daughter is a forensic accountant? Director Nicholas Jarecki, who also wrote the screenplay, does a masterful job of letting the story unfold in his first feature film, and Nate Parker (“The Great Debaters”) is brilliant as a Harlem resident and little-known beneficiary of Miller, who is drawn into his web of difficulties. Tim Cook, a veteran bad guy in such cult classics as “Reservoir Dogs” and “Pulp Fiction,” is well cast as dogged New York City detective Michael Bryer, who is convinced of Miller’s guilt and willing to bend the rules to enforce them. A bit of a spoiler here: “Arbitrage,” an investment term title that has no specific reference in the story, is a gripping two hours of entertainment with a rather abrupt ending, telling its story and then cutting off in mid… O
It’s impossible during this movie to not think of Bernie Madoff, the Ponzi scheme magnate whose similar story we followed in 2009. Madoff’s family also was involved in his wealth management (i.e., securities fraud) business.
RATED R: contains adult language, brief violent images and drug use RUNNING TIME: 1 hour and 40 minutes
OCTOBER 2012
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media in print
PLAYING FARE Celebrity Chefs Whip Up Fun And Kitchen-Friendly Cookbooks Remember when a chef was simply a cook that remained unseen in the deep recesses of the kitchen? That was then and this is now. Culinary creations today are considered edible art and chefs are rock stars whose talents can land them their own TV shows. And, oh yes, publishing contracts, too. Here are some of this season’s hottest famous foodies’ cookbooks.
The Pioneer Woman Cooks: Food From My Frontier By Ree Drummond Ree Drummond, a Food Network star and founder of the blog “The Pioneer Woman,” calls herself an accidental country girl and claims that on her way from an exciting life in Los Angeles followed by an equally exciting life in Chicago, she fell for a steely-eyed cowboy and wound up on an Oklahoma ranch, living the frontier 36
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life and raising her brood. Consequently, her recipes are inspired by her ranch lifestyle. Applying the same techniques as an author that she does as a blogger, Drum-
mond provides step-by-step instructions with complementary photographs of her homespun culinary creations, such as rib-eye steak with whiskey cream sauce, lasagna, fried chicken, Patsy’s blackberry cobbler, cinnamon rolls, sherried tomato soup, olive cheese bread and strawberry sparkle cake. All her recipes, she asserts, are “cowboy-tested.” Her photography habit extends beyond recipes, too, and the book includes images of life on the prairie, cattle herds,
horses, farmyard animals, her four children and more.
The Chew: Food. Life. Fun. Edited by Peter Kaminsky and Ashley Archer In this book, based on the wildly popular ABC chef-ensemble show, “The Chew,” the line between food and entertainment tends to blur. The show, which features Food Network Iron Chefs Mario
media in print Simply Done Well Done By Aaron McCargo, Jr.
Emeril’s Kicked-Up Sandwiches: Stacked With Flavor By Emeril Lagasse
Batali and Michael Symon, TLC’s “What Not to Wear” style guru Clinton Kelly, Bravo’s “Top Chef ” alumna and dessert diva Carla Hall and health nut Daphne Oz (daughter of Dr. Mehmet Oz), exudes a fun carnivallike atmosphere with celebrity guests and a wealth of knowledge and simple recipes. So does the book. Batali and Symon, for example, demonstrate how to become the Zen master of your own grill; Kelly shows readers how to create the perfect (and perfectly affordable) Thanksgiving table; Hall presents mouthwatering confectionary creations and Oz’s healthy life-extending shakes and smoothies
round out the advice. The book is easy to navigate, with chapters broken down by season and category.
Good Eats 3: The Later Years By Alton Brown Alton Brown, the maverick practical solution wizard and MacGyver of the foodie world, has had a 14-year run on the Food Network with his Peabody Award-winning show, “Good Eats,” and the ongoing documentation of his show has resulted in two New York Times bestsellers. Now comes the third literary installment, “Good Eats 3: The Later Years.” In this
Lagasse has become a household name, as evidenced by his eight Emmy Award nominations and familiar catchphrases including “Bam!” and “Kick it up a notch!” The latter is what he’ll do for your lunchbox.
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book, Brown’s transcontinental adventures with America’s eating habits are translated into more than 200 recipes, documented with hundreds of drawings and photos from his travels and TV show. The man who once demonstrated on “Late Night with David Letterman” how an expensive meat smoker could be substituted by a new garbage can, includes a wealth of food science, cooking tips, trivia and behind-the-scenes TV show anecdotes. In chapters that range from pomegranates to pretzels, and mincemeat to molasses, Brown zeroes in on the practical and the frugal and, just as he does on TV, makes it fun.
A relative newcomer to Food Network stardom, Aaron McCargo, Jr. is all about keeping things simple. After working in seven restaurants and owning one, McCargo, Jr. scored a life-changing victory on the 2008 fourth season of the reality show, “Food Network Star,” and has since been all over the airwaves, including on his own popular Food Network show, “Big Daddy’s House.” McCargo, Jr. achieves his bold-flavored meat dishes and home-cooked barbecue goodness by avoiding fussy techniques and hardto-find ingredients. His first cookbook contains 120 recipes, including spicy beef quesadillas, jerk chicken, smoked Gouda sandwiches and Salisbury steak bundles, along with lots of family-friendly tips and vibrant photos. He provides easy recipes and instructions for everything from soups, salads, sauces and appetizers to sandwiches, side dishes, main courses and desserts.
Leave it to Emeril Lagasse to take the sandwich concept way beyond a smear of tuna salad between two slices of wheat. The author of 17 best-selling books and executive chef of 13 awardwinning restaurants offers some dynamic suggestions for “kicking things up a notch.” Picture a chopped salad wrap with pan-roasted chicken, Roquefort and bacon or a smoked salmon bagel with mascarpone spread or a breakfast burrito with chorizo, black beans and avocado cream… Emeril arranges his recipes by category—breakfast and brunch wraps, sandwiches that travel, kicked-up classics and sandwiches for a sweet tooth—and at times applies his flair for Cajun cuisine to sandwiches that are outside the box. Lagasse has become a household name, as evidenced by his eight Emmy Award nominations and familiar catchphrases including “Bam!” and “Kick it up a notch!” The latter is what he’ll do for your lunchbox. O
media on scene
GLAM MUSICAL “Rock Of Ages” Electrifies Adrienne Arsht Center erhaps you saw “Rock of Ages,” the tongue-in-cheek film musical starring Alec Baldwin and Tom Cruise earlier this year, which was shot in our own backyard. Now you can see the play, too, when on October 9-14 it comes to the Adrienne Arsht Center for the Performing Arts of Miami-Dade County. The five-time Tony-nominated show, which is a particularly special treat for ’80s rock aficionados, features 28 songs from the decade of big hair and stadium concerts and pretty much has a rock band, and cast members who play in rock bands, on stage the whole time. It had a Broadway run of nearly two years before moving to New York City’s Helen Hayes Theater, where its run has continued.
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The story, which is based on the book by Chris D’Arienzo, is set in 1987 on the Sunset Strip in Los Angeles, where a small-town girl with Hollywood dreams falls for an aspiring musician, but misunderstandings cause their budding romance to veer off, and she is seduced by a veteran rock star. The tale is as coherent as can be expected from a script that somehow must accommodate the lyrics of ’80s stadium rock hits and make them seem relevant. Included in the show are songs from Styx, Journey, Bon Jovi, Pat Benatar, Twisted Sister, Journey, Poison and Europe, among others. The musical is lighthearted to the point of goofiness, and its actors often communicate with the audience
and actually acknowledge that they’re actors in a musical. Songs include “Sister Christian,” “We Built This City,” “Wanted: Dead Or Alive,” “I Want To Know What Love Is,” “Nothing But A Good Time,” “I Wanna Rock,” “We’re Not Gonna Take It,” “More Than Words” and many others.
The film version of “Rock of Ages” had a lukewarm early summer run. If double exposure—see the show, watch the film—is your preference, the DVD release is set for October 9. O For more information, call 305-9496722 or visit arshtcenter.org.
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media on scene
SOUTHERN COMFORT Lynyrd Skynyrd Plays Concert Anthems At Hard Rock Live
a teacher who disapproved of their long hair, rose to concert fame using a three-guitar attack similar to fellow Southern rock band the Allman Brothers, and ultimately suffered similar tragic turns. Lynyrd Skynyrd’s biggest hit, “Sweet Home Alabama,” made it to No. 8 on the Billboard charts in 1974 and was written by Ronnie Van Zant as a caustic response to Neil Young’s “Southern Man,” which included references to racial inequality. However, Van Zant and Young were also friends, and Van Zant later appeared on an album cover in a Neil Young T-shirt. Lynyrd Skynyrd’s reputation was
built mostly on its raucous live performances, and the success of the band’s 1973 release, “Free Bird,” was driven by concert listeners who propelled the song to No. 19 in 1975 and then to No. 38 in 1977. The song was written as a tribute to Duane Allman, who died in a 1971 motorcycle crash. In a cruel twist of fate, one year later Allman Brothers bass player Berry Oakley also was killed in a motorcycle crash.
Not long after “Free Bird” climbed the charts for the second time, three members of the Lynyrd Skynyrd lineup—Van Zant, Steve Gaines and Cassie Gaines—died in a plane crash in October 1977. Gary Rossington is the sole original member left in the group, which disbanded for 10 years after the tragedy, but reunited in 1987 with Van Zant’s younger brother Johnny Van Zant. Lynyrd Skynyrd now includes drummer and mandolin player Rickey Medlocke, drummer Michael Cartellone, guitarist Mark Matejka, keyboardist Peter Keys and bass player Johnny Colt. O
© 2012, RHMI
t last, the band that can adequately respond to those plaintive calls of “Free-e-e Bir-rd...” from the crowd. Lynyrd Skynyrd, the iconic ’70s Jacksonville band that helped put Southern rock on the map, will play at the Seminole Hard Rock Hotel & Casino’s Hard Rock Live at 7:30 p.m. on October 25. The band, formed by high school classmates and named after
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For more information, call 954-797-5555 or visit hardrocklivehollywoodfl.com. OCTOBER 2012
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media on scene
COUNTRY BOYS Rascal Flatts Brings Hits To Cruzan Amphitheatre he country band Rascal Flattsâ&#x20AC;&#x2122; formation is like a million stories in Nashvilleâ&#x20AC;&#x201D;cousins Jay De-
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Marcus and Gary LeVox were playing a gig and their guitar player couldnâ&#x20AC;&#x2122;t make it, but DeMarcus was
also in a band with Joe Don Rooney and asked him if he wanted to sit in... But the story takes an unusual turn when the trio cuts almost an album a year for 12 years and charts 26 songs in the Country Top 20, including 12 No. 1 hits. The boys of Rascal Flatts, who made instant magic when they took acoustic guitars to the offices of Lyric Street Records in 1999 and were signed on the spot, perform from their extensive repertoire of hits on October 27 at Cruzan Amphitheatre in a 7 p.m. show that will include Little Big Town and the Eli Young Band. That first night when DeMarcus and LeVox asked Don Rooney to fill in at Fiddle & Steel Guitar Bar in Nashvilleâ&#x20AC;&#x2122;s famed Printerâ&#x20AC;&#x2122;s Alley, the three made such an impression that patrons wanted to know their name. After admitting they had none, â&#x20AC;&#x153;Rascal Flattsâ&#x20AC;? was be-
queathed to them by an onlooker who claimed that this had been the name of his former garage band. Thus was born a top country band and its legion of followers, affectionately called â&#x20AC;&#x153;Flatt Heads.â&#x20AC;? Rascal Flatts scored success immediately, releasing its first single, â&#x20AC;&#x153;Prayin for Daylight,â&#x20AC;? in 2000. It climbed to No. 3 on the country charts and became part of the bandâ&#x20AC;&#x2122;s self-titled album that year, which included three more Top 10 singles: â&#x20AC;&#x153;This Everyday Love,â&#x20AC;? â&#x20AC;&#x153;While You Loved Meâ&#x20AC;? and â&#x20AC;&#x153;Iâ&#x20AC;&#x2122;m Movinâ&#x20AC;&#x2122; On.â&#x20AC;? The band followed in 2002 with Melt, which included the No. 1 country single â&#x20AC;&#x153;These Days,â&#x20AC;? along with Top 10 hits including â&#x20AC;&#x153;Love You Out Loudâ&#x20AC;? and â&#x20AC;&#x153;I Melt.â&#x20AC;? And the hits keep on coming, with the bandsâ&#x20AC;&#x2122; most recent album, Changed. O For more information, call 561-7958883 or visit livenation.com.
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media on scene
onnie Raitt’s career, highly acclaimed but commercially late-blooming, is, among other things, a testament to the value of attending lectures and the exponential effect of shared knowledge. Raitt, born among the first wave of baby boomers, took up guitar as
damage that Western colonialism had done to native cultures around the world.” But fate intervened when Raitt got wind of a radio interview being conducted on campus with blues revivalist Dick Waterman, and she decided to attend. Waterman befriended the talented young guitarist and not long after, she was playing licks in Boston clubs alongside blues legends such as Howlin’ Wolf, Sippie Wallace and Mississippi Fred McDowell. Her political career sidelined, Raitt was noticed while opening for McDowell in New York City and in 1971 signed a contract with Warner Bros. Records. She began to release
a youngster but sought higher education that would help her pursue an intellectual goal of social justice. While a student at Radcliffe College, she attended an interview that would set the course of her life and lead, ultimately, to her appearance at 8 p.m. on October 21 at Mizner Park Amphitheater. Raitt came by her political activism honestly, deciding as a college freshman to travel to Tanzania and participate in the social experiment of creating a democratic-socialist society, and “to help undo the
albums that impressed critics but not the buying public until 1977, when a cover of the Del Shannon hit, “Runaway,” put Raitt on the radar. For all her early critical acclaim and rare skills at bluesy slide guitar, Raitt never had a hit until her more pop-oriented songs of the ’90s, beginning with her breakthrough “Something To Talk About,” which reached No. 5 on Billboard ’s Top 40, followed by Top 40 hits “I Can’t Make You Love Me,” “Not The Only One,” Love Sneakin’ Up On You” and “You Got It.” O
TALK ABOUT THIS Bonnie Raitt Performs At Mizner Park Amphitheater
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[relations parents destinations]
A GUIDE TO PERSONAL GROWTH
SAVE THE DATE How To Keep Your First Dinner From Becoming Your Final Encounter BY EMILY J. MINOR an the Heimlich maneuver make for a hot night out on the town? Nah, we didn’t think so either. On the surface, a nice meal at a fancy restaurant might seem like a good idea for a first date. Boy meets girl. Boy likes girl. Girl likes boy back. So they chat and flirt and check their calendars, and then they decide to meet for dinner. But for Leslie Randolph (not her real name because she’s embar-
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rassed and now married to someone else) it was that scenario that set the stage for one of the most horrifying dates of her life. “When I think about it, I still get super embarrassed,” admits Randolph, a speech pathologist who hasn’t been on the dating scene since she got married 20 years ago. “It still makes me cringe.” What happened was this: She’d met this guy at the school where they were teaching, and he was cute.
Really cute. There was an immediate attraction and Randolph, then 25, knew she wanted to date him.
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When I think about it, I still get super embarrassed. It still makes me cringe.
”
– Leslie Randolph, who on a first date almost choked to death on a Reuben sandwich
He asked her out for a bite to eat after an evening school event. “It
was just this little diner,” she says. “It wasn’t fancy.” She recalls ordering a Reuben sandwich—probably with French fries, though she can’t remember that part. She was sitting across from him, smiling, talking and making nice, when something happened. Something bad. The corned beef—that stringy, fatty meat that makes a Reuben a Reuben—just wouldn’t go down the pipe. She tried to swallow. OCTOBER 2012
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life relations
No progress. She tried again. Nothing. “I really felt like I might choke,” she says. “I started to panic.” And her date? He sat there doing nothing. Randolph got up abruptly and made a beeline for the ladies room, all the while wondering how she could perform the Heimlich maneuver on herself. Maybe race straight into the lunch counter, striking her belly full force? Instead, she continued to the bathroom, where she was able to take care of matters. But she couldn’t help thinking: Gee. He didn’t even try to save my life. “After that, I don’t know, I really didn’t feel the same way about him,” says Randolph, pointing out that the man eventually moved away to help with his sick parents. “I was actually kind of insulted, but I have laughed about it a million times.” And now she orders her Reuben sandwiches with turkey, not corned beef. When we’re out there looking for love—whether it’s that first love or the 15th time around—it’s important to put some thought into that initial meeting, says professional matchmaker Sheryel Aschfort, director of Great Expectations in Boca Ra-
“
Everybody remembers that first conversation and that first date, no matter how long you date someone and no matter what happens. – Sheryel Aschfort, director, Great Expectations, Boca Raton
ton. “Everybody remembers that first conversation and that first date, no matter how long you date someone and no matter what happens.” That means making some good preparations. The website “The Dude Society,” a popular blog for clueless men, provides the following tips: ❱❱ Don’t go to one of your old haunts. You don’t want the waiter saying, “Nice to see you again,” when the last time you were there it was with 46
”
a different woman. ❱❱ Pick something in a comfortable price point. You don’t want to break the bank, but you don’t want to be cheap, either. Shoot for right down the middle— whatever the middle is for you. ❱❱ Find a place that’s noisy enough to be comfortable. You don’t want to hear a pin drop, but you want it quiet enough so you can talk. ❱❱ Make reservations. That’s classy.
T H E B O C A R AT O N O B S E R V E R
❱❱ Tip well. Women notice this. And don’t forget about the maitre d’ and the valet. Aschfort’s been matching up couples for 23 years, and offers this tip for men: Be decisive. “If you find out she likes Italian food, say: ‘I know this great Italian place,’” she advises. “Women hate indecisive men. They want men to take charge.” Her best tip for female clients? Don’t drink too much. “Women seem to do that more than men,” she says. In the end, there’s no way of knowing how a first meal together
is going to go. There are so many variables. And frankly, if love is in the air, then love is in the air. But being stuck at a drawn-out dinner can be a drag. One friend of mine likes to regale us with the story of her first date, when she almost stabbed another restaurant patron. She leaned against the table, her elbow hit the knife handle, and the thing went flying. “It was a good thing it was only a butter knife,” she says. “Otherwise, I might have killed someone.” And it’s also a good thing she didn’t order the corned beef Reuben, or she might have killed herself. O
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life parents
PROWLING FOR FRIENDSHIP “Mommy Dating” Means Making Yourself Vulnerable All Over Again BY DIANNA SMITH hen I got married, I was so happy to have found the love of my life. But I admit that what elated me almost as much was the understanding that I no longer had to date ever again. Boy was I wrong. Let me explain. Five years after the “I do’s,” I find myself (happily) buried in the land
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son, and this incredible change has resulted in the introduction of a whole new world. Or, rather, the reintroduction of an old one. You see, I find myself in the awkward position of having to make new friends. And not just for my kids—for me. Yikes.
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If you think of a kindergartener, they want their friends to like them. It isn’t any different than for people in their 30s and 40s. What is different though, is we have the ability to choose better.
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— Joan Miller, licensed clinical social worker, Boca Raton
of Elmo, hide-and-seek, diapers and tantrums. I traded in my fulltime job as a writer to care for my 3-year-old daughter and 1-year-old 48
If you talk to other new moms about this endeavor many refer to it as “mommy dating” and compare it to dating in high school.
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Remember when you weren’t sure if a boy liked you? You analyzed his every move. (Did he smile at me?) And then of course there’s the phone call. If he calls, you’re thrilled. If he doesn’t, you cry yourself to sleep. Well I haven’t cried. Yet. But this mommy-dating stuff is just as daunting and, sometimes, just as hurtful as dating was back in the day. Trying to find women you get along with who have children the same age as your kids can seem almost impossible. A great match, for me anyway, is someone who will talk potty training and politics in the same breath and who won’t judge when you do things like feed your baby a bottle of formula instead of milk from your breast.
At the age of 37, I figured my days of being insecure had disappeared because, after becoming a mother, I felt I was officially a grown-up. But I still find myself wondering why phone calls and texts aren’t returned, why the mommy at the playground walked away mid-sentence and, more recently, why I wasn’t invited to a party thrown by another mom I know. When I talk to my husband about these things, he rolls his eyes and asks why this bothers me. We are so busy with the daily grind of raising two children that we have more important things to worry about, he says. This from a man who could spend his entire life without making any new friends and be very content. Though, he has a good point.
life parents Why, indeed, do I care? “People want to be liked,” says Joan Miller, a licensed clinical social worker with a private practice in Boca Raton. “If you think of a kindergartener, they want their friends to like them. It isn’t any different than for people in their 30s and 40s. What is different though, is we have the ability to choose better.
“Good friendships help you to be a better you,” Miller adds. “Life has lots of pitfalls and it’s nice to share that with somebody who can understand and accept you exactly for who you are right now.” But starting new friendships can be so intimidating. My dear friend Tracey presents as a good example. We met when our daughters were babies. She was an attorney-turned-stay-at-home mom in Boca Raton and I was immediately attracted to her sarcasm and wit. We
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made Halloween costumes together, celebrated first birthdays, and we still lean on each other when life becomes overwhelming. But Tracey, whom I adore because she’s a strong, opinionated woman, has confessed that even she was nervous while “courting” me early in our relationship. I was honored to learn months later that before sending me her first email, she read it to a friend to make sure it had the right tone, but didn’t sound too eager to be best buds. “I just wanted you to like me,”
“
It’s hard enough being a new mom, but then to try and find friends on top of that is even harder. You’re dealing with all of these new emotions.
T H E B O C A R AT O N O B S E R V E R
–Tracey, a young mother and successful mommy-dater
”
she admits. “It’s hard enough being a new mom, but then to try and find friends on top of that is even harder. You’re dealing with all of these new emotions.” Becoming a mother is something for which you’re never fully prepared, but it’s a world that you can prep for. Books tell you how to feed and bathe your baby and doctors offer tips on how to get your child to sleep through the night. And though it’s wonderful in so many ways and plenty of moms are ready to talk about the joys of motherhood, I find that very few, not even the veteran moms out there, mention how lonely it can be. There are long afternoons when your youngest won’t stop crying unless he’s in your arms, and your oldest clings to your leg sobbing because she doesn’t understand why mommy can’t hold her, too. Suddenly you re-
alize you can’t even go to the bathroom by yourself, dinner is nowhere near ready and you still hadn’t made time to eat lunch. Those are the days when it’s easy to feel isolated. And those are the days you need mommy friends. They are, as Tracey puts it, her sanity. “It’s sometimes the only thing you can look forward to in the day,” she says of her pals. It is the wonderful women like Tracey who make mommy dating worth it. They’ll return your phone calls, your texts and include you in whatever fun adventure they’re planning. And once you find them, perhaps you’ll be lucky enough to say you’ll never have to date ever again. And this time, you will finally mean it. O
life destinations
WAITING TO EXHALE Relax And Revive At Canyon Ranch Hotel & Spa in Miami Beach BY LINDA HAASE oping to reawaken your spirit and refresh your soul? Take a deep cleansing breath and imagine you’re immersed in luxury at a six-acre oceanfront retreat renowned for healthy and luscious gourmet meals. Oh, and did we mention you could lose a few pounds while you’re there? Paradise can be found at the Canyon Ranch Hotel & Spa (which also has residences) in Miami Beach, where serenity blends with casual elegance and an unsurpassed fitness experience courtesy of a 70,000-square-foot wellness center (said to be Florida’s largest). This lavish hotel, which is completely dedicated to wellness, actually makes exercise fun. Really. There are morning walks on a secluded beach, a two-story indoor rock-climbing wall, four swimming pools, Pilates, yoga, aerobics… and that’s just the beginning. The space also features top-notch equipment and the latest technology, with individual microchip keys monitoring performance and workout history (simply insert a key into any machine and you’ll get a prompt to pick up where you left off ). There are private consultations with health experts available, all of whom can assist with weight loss, smoking cessation and other health issues (full medical workups can also be scheduled). Workshops and lectures are available with topics such as disease prevention, stress reduction and nutrition. And speaking of stress reduction, the spa’s 54 luxurious treatment rooms provide the ultimate milieu for therapeutic massages, body scrubs, facials and more. For some-
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This lavish hotel makes exercise fun. There are morning walks on a secluded beach, a two-story indoor rockclimbing wall, four swimming pools, Pilates, yoga, aerobics… and that’s just the beginning.
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thing different, try the Miami Rejuvenating Spice, a 100-minute cafe con leche exfoliating body scrub followed by an aromatic bath and a spice-infused massage to increase circulation and soothe aches and pains. Couples may want to indulge in a specialty treatment just for them, such as the 125-minute Royal Body Ceremony, inspired by a traditional purifying ritual experienced by royalty in the palace of Java in Indonesia. This includes an antioxidant exfoliation laced with turmeric, ground rice, sandalwood, hibiscus and ylang-ylang, designed to smooth and nourish the skin, followed by a massage and a relaxation session in a scented steam room to allow your skin—and your mind—to absorb the treatment. Before leaving the spa, be sure to check out one of the thermal suites,
which include a Finnish sauna, hydro spa, herbal sauna, crystal steam room and the ice igloo (a cool room with three Arctic Mist experiences—menthol, mint and eucalyptus). When it’s time to pamper your palate, there are plenty of options. An assortment of appetizers, snacks, salads, sandwiches and beverages (organic spirits, beers and wines and homemade sodas) are available at the indoor Carillon Lounge; located just off the main lobby, it’s a great spot for gathering and watching sports. For alfresco dining, the same menu is available at the Ocean Terrace, where comfy chairs are set up under giant umbrellas. The poolside Cabana offers light, healthy meals, refreshing fruit juices, cooling smoothies and organic mixed drinks.
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life destinations
Be sure to check out one of the thermal suites, which include a Finnish sauna, hydro spa, herbal sauna, crystal steam room and the ice igloo (a cool room with three Arctic Mist experiences—menthol, mint and eucalyptus). Choose from indoor or outdoor dining at the oceanfront Canyon Ranch Grill, where sweeping ocean views provide a perfect backdrop for enticing meals. Begin your meal with a creative cocktail such as the Purple Pillow, made with lavender vodka, blueberries and lime. Next, choose from dishes such as Avocado Tartare, Caribbean Poached Egg, Seared Scallops with mangococonut glaze and pasture-raised Beef Tenderloin. Watching your waistline? Menus provide nutritional information, from calories to fat grams. There are even two-hour healthy cooking classes on Tuesdays, with themes ranging from 54
Vegan and Fantastic to Culinary Secrets of the Incas: Ceviche. All classes include a three-course lunch. This award-winning all-suite hotel dedicated to wellness does not overlook the importance of a good night’s sleep. Slumber comes easily in their one- and two-bedroom suites, ranging in size from 720 square feet to 1,200 square feet, with deep soaking tubs, imported stone flooring, kitchens with granite counters, high-end appliances and living areas with flat-panel entertainment systems. When it’s time to rest, guests appreciate the 400-thread-count Dreamcotton linens. We can’t think of anything guests wouldn’t appreciate. This truly is a retreat for the mind, body and soul. O
contact Canyon Ranch Hotel & Spa in Miami Beach is located at 6801 Collins Avenue, Miami Beach. For more information, call 305-514-7000 or visit canyonranchmiamibeach.com.
T H E B O C A R AT O N O B S E R V E R
A
About 30 minutes into our phone interview, Geoffrey Zakarian says something slightly jarring—right in the middle of all the talk about his wife and kids, and his big, noisy Armenian family. “I have to go,” he announces, rather out of the blue. “My helicopter’s waiting.” Wait for it... Wait for it... Oh! We get it! It’s as though his celebrity is a bit of an odd joke, even to him. This Food Network star—the culinary godfather who brings his A game to both reality television and to reality itself—is not just handsome,
2011 when he fell back into the arms of swanky, sweaty South Florida, opening the acclaimed Tudor House restaurant in the lobby of the old art deco Tudor Hotel, now the Dream South Beach hotel. How do you breeze in from Manhattan and then master Miami cuisine? “My experience is, you don’t,” Zakarian says simply. “Just because you get into a climate that is hot and sticky and clammy and surrounded by water, that doesn’t mean you’re going to eat a lot of fish.”
No
} Guts, NO GLORY FOOD NETWORK STAR GEOFFREY ZAKARIAN’S GOT MAD KITCHEN SKILLS, BUT INSTINCT MAKES HIM A CULINARY MASTER
BY EMILY J. MINOR
successful and smart. He’s also funny. “He was adorable when I met him and he’s even more adorable now,” says his wife and business partner, Margaret, a woman he calls “just brilliant.” Since they married in 2005 they’ve been a team, these two. “She should actually be the one on the cover of the magazine,” he quips. Years and years ago, when Zakarian took the executive chef job at the now-defunct Blue Door restaurant at the Delano on South Beach, Zakarian was without his lovely Margaret. But she was with him in
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T H E B O C A R AT O N O B S E R V E R
So Zakarian did what he always does. He went with his gut and it worked, and decided on comfort food with the so-called GZ twist. A customer favorite? English pea soup served with lime marshmallows. A year later, the city’s leading alternative newspaper named Tudor House the best restaurant in Miami. “Food is pretty much what peo-
KING OF THE KITCHEN: Geoffrey Zakarian seen here at his restaurant, The National Bar & Dining Rooms in New York City
Photo by Trevor Smith
“Food is pretty much what people want to wrap their lives around. There are very few people I know who aren’t attached to food at a visceral level.”
– Geoffrey Zakarian
ple want to wrap their lives around,” says Zakarian, 53. “There are very few people I know who aren’t attached to food at a visceral level.” It’s an attachment that’s served Zakarian well. His career is impressive, diverse and still changing. Indeed, Zakarian seemed to catapult from unknown chef to well-known chef to author to restaurateur to dapper TV star. How did this happen? And why do so many people admire his dishes, root for him on Food Network’s “Iron Chef America” series and crave his opinion on “Chopped,”
the quirky show where they give contestants a basket of weird ingredients and then demand they whip up something magnificent? Well, for starters, Zakarian didn’t catapult to stardom, at least not the way he sees it. He’s been climbing kitchen ladders rung-by-rung for 23 years now. Secondly, colleagues say he never stops trying. “That’s the simple equation to being a successful restaurateur, in my mind,” says Eric Haugen, the executive chef at Zakarian’s Midtown Manhattan restaurant, The Lambs Club. “To do whatever it takes to please as many of
the guests as you possibly can.” On top of that, Zakarian seems to intuitively know how to create flavors for his followers, amazing blends of flavors, just-so flavors— things like brussels sprouts with prosciutto and apple and foie gras and pigeon meat in a terrine, with roasted apple marmalade and mustard. Yes, mustard. The mustard is the “just-so” part. “He is willing and open to try anything,” says Paul Corsentino, executive chef at another of Zakarian’s New York City restaurants, The National Bar & Dining
Rooms. “There are no rules.” At home there are also no rules, at least not at meal time. Margaret says their two daughters, just 3 and 5, already love their daddy’s out-ofthe-box kitchen magic. “He can make this fabulous salad out of nothing and know the perfect dressing to make to pull the items together,” says his wife, who met Geoffrey at a business meeting. “He has a knack for balancing flavors.” If only balancing work, home and travel were as easy to pull off as his cranberry risotto with sake. OCTOBER 2012
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Photo by Trevor Smith
THE EARLY DAYS Zakarian grew up in a workingclass neighborhood in Worcester, Mass., the son of a stay-home mom who loved to cook and a dad who taught school during the day and moonlighted at night playing the trombone. “We saw him very little,” Zakarian says. “He just worked, worked, worked.” The youngest of three kids—his sister’s a retired first-grade teacher, his brother’s an investment guy— Zakarian spent a lot of time in the family’s bustling kitchen, which he claims was only slightly bigger than the interior of a Buick LeSabre. “Everything was just jam-packed in there,” he remembers. Including his four aunts. “My aunts, they were remarkable cooks,” says Zakarian, whose parents emigrated from Armenia. “They were like the four hench-
men of the kitchen. We were always at each others’ houses and there was just cooking going on all the time.” And from the start, he learned to do things the right way. Use only fresh ingredients. Make everything from scratch. Eat whatever you want. “We’re second to only an Italian household as far as the importance of food,” he says. “A lot of our identity comes from warmth and hospitality, and food is just a natural extension of that.” If they wanted French fries, his
DELICIOUS PARTNERSHIP: Geoffrey and Margaret Zakarian
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mother would make them from scratch. Ice cream? Get out the milk and sugar and start churning. In the neighborhood, when he’d stick around for dinner at someone else’s house, he’d look at their TV dinners, all crusty and warm in those nifty aluminum trays, and he’d actually feel a little unsettled. “I’d never seen such a thing,” he recalls. And so it was that Geoffrey Zakarian grew up appreciating wonderful food, resplendent with the kinds of blended flavors the restaurant critics love about his cooking today.
“I was very lucky to grow up with food that was very well made,” he says. And that includes his mother’s pies. “I remember her blueberry pie like it was yesterday,” he says, a tad wistful. Viola Zakarian’s secret? She used beef fat in the crust. “Today,” he says, sighing, “people use Crisco.”
A EUROPEAN ADVENTURE With both his older siblings at school, Zakarian stuck near home, eventually attending Worcester State College. He wasn’t quite sure what he wanted to do, but he figured it would have something to do with finance. “I liked economics. I liked the stock market,” he says. “I had some sort of inkling about all that.” But another inkling was about to take over. At state college, he enrolled in a wine class and became interested in good wine—the kind you whiff and swirl and match up with just the right entree. “One of my professors said, ‘You should really spend some time in Europe if you
like wine,’” he remembers. That’s the only push Zakarian needed. He bought a plane ticket to Paris and proceeded to fall in love. “From the moment I landed, I just remembering thinking, ‘This culture is amazing,’” he says. “The food. The wine. I immersed myself in that whole world.” He was young, barely old enough to drink hard liquor back in the United States, but Zakarian set out on a mission. He’d decided to eat at every Michelin star-rated restaurant in France. “There were 18 of them back then,” he says. “I remember sitting there and eating alone and I saw a chef come out in his whites. To me, it was like Hollywood. I was hooked.” When he returned to the states, it was 1981 and he had a plan. He wanted to take classes at the Culinary Institute of America in Hyde Park, N.Y., one of the nation’s great cooking schools located just 25 minutes outside of Manhattan. But first, there was this little matter of a waiting list. “I called and they said there’s a two-year waiting list,” he says. “And I said, ‘I can’t wait two years.’” He visited, pulling out his Michelin Guide and showing the admissions guy how he’d been to every star-rated restaurant in France. Two weeks later, he was in. Zakarian borrowed the $16,000 for tuition and within six years he was the executive chef at 21 Club, and then the restaurant, 44. In 2001, he opened the first restaurant of his own, Town. Then he opened Country. And when he wasn’t culling his career, he was falling head over heels for New York—its hustle, its bustle and its restaurants. “I’ve lived in Manhattan for 32 years and it’s beautiful,” he says. “I’ve not seen a city in the world that I’ve been to where the restaurants are any better.” Nor is there a place on earth where the foodie world is more competitive. He closed Town. Then
he became entangled in some very messy financial dealings at Country, prompting him to declare personal bankruptcy in an effort to fend off legal claims from the kitchen staff regarding overtime pay. And he’s had to close other restaurants along the way, most recently the revered Tudor House on Miami Beach. In its final days over the summer, patrons streamed in for one last taste of the eatery’s famous pretzel rolls.
“He loves to bring the children into the kitchen and have them help prepare different dishes,” says Margaret. “He calls them his little sous chefs.” Recently, the whole family stole away for a road trip to Niagara Falls and mom and dad tried to keep the iPhone connections to a minimum. “We are both always on it and, yes, we find it highly annoying,” she says.
I’m doing now.” Of course, before Zakarian dashed off with his family—via car, not ’copter—there were a few matters to settle, matters of simple curiosity. For example: What’s the best thing this super chef has ever eaten? Probably the Beef on Weck sandwich (thinly sliced rare roast beef piled high on a freshly baked kummelweck roll) from the Charlie the Butcher diner in his wife’s hometown of Buffalo, N.Y. The worst thing he’s ever eaten? Whale sperm. “It was vile,” he says, insisting we leave it at that. Oh, he doesn’t much care for sushi, donuts
“He is willing and open to try anything. There are no rules.” – Paul Corsentino, executive chef, The National Bar & Dining Rooms
ZAKARIAN’S SECOND HOMES: (Clockwise From Top) The bar at The Lambs Club; The Lambs Club dining area with fireplace; inside The National Bar & Dining Rooms restaurant
But Zakarian always seems to have another kitchen trick up his sleeve. He’s recently paired up with Norwegian Cruise Line for an onboard restaurant that’s scheduled to debut in 2013. He’s still at least part owner of two restaurants in New York City—The National Bar & Dining Rooms and The Lambs Club, both considered go-to spots. Indeed, insiders say The Lambs Club is a bit like Sardi’s, a compliment Zakarian is happy to accept. Of course, success—especially rapid success—can be unsettling, which is perhaps why he’s so grateful for both the calm and chaos of fatherhood.
Much less annoying have been Zakarian’s professional triumphs. He recently competed in the fourth season of “The Next Iron Chef, Super Chefs,” and came out the winner, beating nine other culinary superstars for the title. “It’s kind of unreal,” he says about reality TV. And those early economics classes have helped him in everything from personal finance to business deals. He also has two new cookbooks in the works. “That economics thing was the seed,” he says, referring to all his business ventures. “It didn’t germinate until much later, but it’s what
or pork rinds, either. And? At night, Zakarian shares a pot of tea with his wife to unwind. He would love to film a modernday remake of the 1968 TV show, “The Galloping Gourmet.” He does Pilates every day. And what might he be if he weren’t a chef? A classical pianist, he says. Phew. Thank goodness for state college, an earnest professor and a plane ticket to Paris. Because we tasted those pretzel rolls once on a girls’ night out on South Beach, and they were divine. O OCTOBER 2012
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FAREWELL RECIPE ZABAGLIONE (Serves 8)
12 amaretto biscuits 1 ounce/30 ml brandy 1 ounce/30 ml whiskey 10 large egg yolks 1 cup/225 g castor or superfine sugar 1 cup/235 ml sweet dessert wine, such as marsala or muscatel Crush amaretto biscuits into crumbs with a rolling pin and place them in a bowl. Add brandy and whiskey and mix well. Line the bottom of eight martini or other serving glasses with the crushed biscuits and set aside. Fill a large pan halfway with water and bring it to a boil. In a bowl large enough to rest securely over the pan of water, whisk together the egg yolks and sugar. Add the dessert wine and whisk until it’s incorporated into the egg and sugar mixture. Place the bowl on top of the pan of boiling water. Be sure the water doesn’t touch the bottom of the bowl. Whisk egg mixture constantly until it becomes quite thick and frothy, about 10 to 15 minutes. Once you can draw a line with your whisk in the top of the mixture and the line holds, it’s ready. Pour mixture into the prepared glasses. The zabaglione can be served warm, or you can allow it to set in the fridge overnight.
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T H E B O C A R AT O N O B S E R V E R
THE LAST
SUPPERS From Simple Pleasures To Sublime Feasts, Famous Chefs Reveal Their Final Meals
THE APOCALYPSE IS UPON US, THE END IS NEAR. WHAT WILL YOUR FINAL MEAL BE? AND WHERE AND WITH WHOM WILL YOU DINE? THESE WERE SOME OF THE QUESTIONS POSED TO THIS COUNTRY’S MOST ESTEEMED CHEFS AND BELOVED FOOD STARS BY ACCLAIMED PHOTOGRAPHER MELANIE DUNEA, WHO THEN PUBLISHED THEIR RESPONSES—ALONG WITH STUNNING PORTRAITS AND ENTICING RECI-
CHEF ANGELA HARTNETT
PES—IN HER THOUGHT-PROVOKING BOOKS “MY LAST SUPPER” AND “MY LAST SUPPER, THE NEXT COURSE.” HER BOOKS COMBINED INCLUDE 100 CULINARY CELEBRITIES, WHOSE ANSWERS REVEAL NOT ONLY THEIR FAVORITE MEALS, BUT INSIGHT INTO THEIR PERSONALITIES. FOR EXAMPLE, SOME INSISTED ON PREPARING THEIR OWN FINAL MEALS, WHILE OTHERS WERE COMFORTABLE LETTING OTHERS DO THE COOKING. SOME CHEFS WISHED TO EAT BY THE WATER; ONE OPTED FOR A PARISIAN PALACE AND STILL ANOTHER PREFERRED TO DINE IN THE COMFORT OF HER OWN HOME. INTERESTINGLY, DUNEA NOTES, NOBODY WANTED TO COOK
Cookbook author, restaurateur and founder of Cielo by Angela Hartnett (now called Cielo) at the Boca Raton Resort & Club WHAT WOULD BE YOUR LAST MEAL ON EARTH?
“We would have antipasti with Fellini salami, Parma ham and some coppa, followed by roast meats like anolini stuffed with braised veal or lamb. Then we would have two kinds of pasta: One would be made with white truffles and the other would be pumpkin tortelli. For dessert we would have the zabaglione my grandmother used to make.”
IN THEIR OWN RESTAURANT KITCHEN. HAVE WE WHET YOUR APPETITE?
WHAT WOULD BE THE SETTING FOR THE MEAL?
EXCERPTS FROM THE FOLLOWING FIVE AWARD-WINNING CHEFS,
“We would all sit around a long table in the garden at my grandmother’s house in the Italian hills.”
ALL OF WHOM HAVE TIES TO SOUTH FLORIDA, ARE SURE TO LEAVE YOU HUNGRY FOR MORE.
WHAT WOULD YOU DRINK WITH YOUR MEAL?
“Krug Champagne and good wine.” “My Last Supper” is published by Bloomsbury USA. “My Last Supper, The Next Course” is published by Rodale Books. Find the books at amazon.com, barnesandnoble.com or borders.com.
WOULD THERE BE MUSIC?
“Tony Bennett would play live, and after he finished, there would be a brief appearance by Larry David and Jerry Seinfeld for entertainment.” WHO WOULD BE YOUR DINING COMPANIONS?
“Family and close friends would join me.” WHO WOULD PREPARE THE MEAL?
“Family—we would do it all together.” OCTOBER 2012
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CHEF DANIEL BOULUD Restaurateur and owner of Cafe Boulud in Palm Beach and db Bistro Moderne in Miami
1986, Montrachet Ramonet 1982 and Musigny Comte de Vogüé 1962; red burgundies such as Domaine de la Romanée-Conti La Tâche 1959, l’EgliseClinet, Pomerol 1947 and La Mission Haut-Brion 1955; and from Bordeaux, a 1921 Château d’Yquem.” WOULD THERE BE MUSIC?
“Mozart and Bono would play live.” WHO WOULD BE YOUR DINING COMPANIONS?
“I would dine alongside Apicius, Bacchus, Marie-Antoine Carême, Escoffier and Paul Bocuse.” WHO WOULD PREPARE THE MEAL?
“Alain Ducasse, bien sur.”
WHAT WOULD BE YOUR LAST MEAL ON EARTH?
“It would depend upon the season, and upon whatever Alain Ducasse would like to cook for me. A multicourse menu might include a soup, a foie gras terrine, seafood such as lobster or langoustine, a fish course, perhaps some game bird such as squab, pheasant or partridge, a beef or lamb dish, a cheese course and to finish, at least two dessert courses, followed by chocolates and petits fours.” WHAT WOULD BE THE SETTING FOR THE MEAL?
“The Hall of Mirrors at Versailles.” WHAT WOULD YOU DRINK WITH YOUR MEAL?
“Incredible white burgundies such as Montrachet Domaine des Comtes Lafon
“
I would dine alongside Apicius, Bacchus, MarieAntoine Carême, Escoffier and Paul Bocuse.
”
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FAREWELL RECIPE CAVIAR WITH POTATOES AND CRÈME FRAÎCHE (Serves 2)
Salt (for cooking the potatoes) 12 small German Butterball or Yukon Gold potatoes, washed 3 ½ to 7 ounces/100 to 200 g Golden Osetra or Sevruga caviar ½ cup/110 g organic crème fraîche ½ lemon 1 lemon, sliced into quarters 1 tbsp./14 g finely minced chives Bring enough salted water to cover the potatoes to boil in a medium saucepan. Add potatoes and cook until tender, about 8 to 10 minutes. Drain potatoes and cut each one in half. Line an elegant basket or bowl with a linen napkin; place cooked potatoes in napkin to keep them warm. Place the caviar tin over crushed ice and serve with crème fraîche and lemon and chives on the side. Provide mother-of-pearl spoons to serve caviar. Allow guests to enjoy the sensual experience of assembling their own hors d’oeuvre of potatoes, caviar and crème fraîche.
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“
I would definitely have some of my momma’s amazing lasagna, which she layers with an awesome Bolognese filled with spicy sausage and creamy béchamel, and reggiano and pecorino cheeses.
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”
CHEF MICHELLE BERNSTEIN TV personality and owner of Michy’s in Miami
WHAT WOULD BE YOUR LAST MEAL ON EARTH?
“I would want the people who created the favorite dishes of my life to prepare miniature versions for me. I would have a dozen perfect, chilled oysters—six Island Creek and six Kumamoto, both with lemon—followed by a tin of Golden Osetra caviar atop crème fraîche and my mom’s potato pancakes. I’d have asparagus served just how I ate it in a tapas restaurant in San Sebastián, Spain: fat and earthy, room-temperature and topped with a frothy garlic and lemon aioli—absolutely perfect. And sorry animal activists, but this is my dream meal, so next would be braised foie gras from Alain Ducasse, like I ate at his restaurant in Monaco, topped with a ton of fresh shaved summer truffles and duck jus. Then Gary Danko’s poached lobster. I don’t know whether it was eating it alongside my husband and being in utter ecstasy, or just the lobster itself, but it was damn good! I would definitely have some of my momma’s amazing lasagna, which she layers with an awesome Bolognese filled with spicy sausage and creamy béchamel, and reggiano and pecorino cheeses. And perhaps it’s mundane, but it’s my dream—a slice of steak from Peter Luger’s! Sushi from Masa would cleanse my palate and make me feel so uplifted, and since this is my last supper, who cares about the money! Last, but not least, a virtual carousel of pastries—amazing Miami pastry chef Hedy Goldsmith’s interpretation of a s’more, Mom’s upside-down pear cake, macaroons from Fauchon, anything made by Pierre Hermé, but hopefully something with chocolate; Joe’s Stone Crab Key lime pie and, finally, some of my own banana cream pie.” WHAT WOULD BE THE SETTING FOR THE MEAL?
“I think the best place would be at home, not at the dining room table or anything, but just lounging about as if we were in Morocco, on pillows, comfortable and relaxed.” WHAT WOULD YOU DRINK WITH YOUR MEAL?
FAREWELL RECIPE
“It depends on the course, but I’d like to include Champagne, beer and a chewy red wine.” WOULD THERE BE MUSIC?
“Definitely, but I’m afraid that I would jump up and down and spin around too much if it was live, so I think it would have to be recorded. I love Mana, U2, Sting and anything by Cole Porter.” WHO WOULD BE YOUR DINING COMPANIONS?
“My husband, my close family and my in-laws.” WHO WOULD PREPARE THE MEAL?
“The chefs above—oh, and Mom! But Mom would have to make sure she was done cooking her part way before the meal began because I’d want her to sit and enjoy the whole dinner!”
POTATO AND APPLE PANCAKES (Makes about 5 pancakes)
1 lb/450 g russet potatoes, peeled 1 Granny Smith apple, peeled and cored 1 large egg ¼ cup/56 g flour Salt and black pepper Canola oil (for frying) Crème fraîche (optional) Caviar (optional) Shred potatoes and apples in a food processor, working quickly to avoid discoloration. Place mixture in a colander or strainer; press with a spatula to remove any excess liquid. Put mixture in a bowl and add the egg and flour. Mix well, adding salt and pepper to taste. In a large nonstick skillet, heat enough oil to cover bottom of pan. Spoon batter into pan to create desired-sized pancakes, being careful not to crowd the pan. Cook until pancakes are crisp and golden on each side, about 2 minutes per side. Drain on paper towels. To serve, top pancakes with crème fraîche and caviar. OCTOBER 2012
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CHEF SCOTT CONANT Food Network “Chopped” judge, restaurateur and owner of Scarpetta at Fontainebleau Miami Beach WHAT WOULD BE YOUR LAST MEAL ON EARTH?
“Where does one start when thinking of the last meal he or she will ever have? I’ve thought about it long and hard, and taken into consideration all the things I love, as well as the faith I’ve had throughout my life. I don’t believe in a life of regret, but rather a life of self-correction and opportunity. I see mistakes as occasions for growth. When the time comes, and that page is turned, I would love to be on a higher plane mentally. That way, I could appreciate and absorb with gratitude of a whole different level. With that, though, my last meal would definitely include fried chicken. I love good fried chicken that is crispy and tender, with a perfect, mild spiciness. I would want sweet corn, cooked on the cob and freshly cut off onto my plate. I can taste the plates of avocado, ravioli with truffles from Piemonte, and my mother’s sausage and peppers. I would like goat roasted on a spit over charcoal, and whole fish cooked in lobster broth with baby tomatoes and freshly-torn basil; piles of fried potatoes with herbs and peperoncino; risotto with seared foie gras, green apples, and twenty-five-year-old balsamico; sushi rice with glazed eel; Neapolitan gatto, and my girlfriend’s borek with stewed eggplant and chopped beef. And maybe if I could just have some of Marcus Samuelsson’s marinated salmon, and anything Daniel Boulud would care to cook. Oh, and some more white truffles, please…” WHAT WOULD BE THE SETTING FOR THE MEAL?
“A field on a warm and sunny, beautiful, earlyautumn day. I’d be seated at a large table, covered with platters, spending time with the ones I love, and my mom, dad, brother and sister.” WHAT WOULD YOU DRINK WITH YOUR MEAL?
“I’d have white wines from Burgundy, Alsace and Austria, and red wines from Barolo, Burgundy and Bordeaux—all from my friend Tom Black’s cellar.” WOULD THERE BE MUSIC?
“Bob Dylan, Johnny Cash, old jazz, Willie Nelson, Beethoven, old and new R&B, Al Green, Mozart, 66
T H E B O C A R AT O N O B S E R V E R
and some 50 Cent would be the backdrop to conversations with my best friends and the woman I love (that’s you, baby!).” WHO WOULD BE YOUR DINING COMPANIONS?
“Old friends and new would join me, and family that I haven’t gotten to know as well as I should have during my life. I’d also like to have some time with people that I need to correct things with, so that I could leave on the right foot.” WHO WOULD PREPARE THE MEAL?
“No one in particular. I would just want someone with a soulful feel for food, a warm smile and a good sense of humor. It is, after all, a celebration. I would walk away from the table, with my faith leading me into the next phase of my life, happy that I extracted all that I could from my present. Oh, and one more sausage and pepper sandwich to go, please. I am not sure how long this trip is.”
FAREWELL RECIPE
“
I’d be seated at a large table, covered with platters, spending time with the ones I love, and my mom, dad, brother and sister.
”
rice and cook over medium-high heat, stirring with long strokes, until each grain is coated with oil, another 1 to 2 minutes. Pour in 1⁄4 cup/60 ml of wine and boil until the wine is almost completely absorbed (do not let the pot become completely dry). Add a couple ladlefuls of the hot chicken broth to the rice; stir well every minute or so until almost all liquid is absorbed. On mediumhigh heat, the risotto bubbles away throughout, which is fine. To see if it’s time to add more liquid, drag spoon through the rice; if liquid doesn’t immediately fill in the space, add more. Fifteen minutes into cooking, add diced apple to the pan. Add another ladleful of stock, the remaining 1⁄4 cup/60 ml wine, and 1 tbsp./15 ml of olive oil. Continue to cook, adding more stock as needed and stirring, until risotto looks creamy but still al dente, 20 to 25 minutes. Meanwhile, heat oven to 250°F/120°C. Heat a large, ovenproof saute pan over high heat. Season the foie gras well on both sides with salt and pepper. When pan is very hot, add foie gras slices and sear well on one side. This will take just a couple of minutes and will render much fat. Add remaining shallot and thyme sprigs to pan once you see some of that fat. Turn foie gras over and let it finish cooking in oven for a few minutes while you finish risotto. Remove rice from heat and let stand for 30 seconds. Drizzle in remaining 1 tbsp./15 ml of olive oil, butter and cheese; stir with a wooden spoon until well-combined and cohesive. Season to taste with salt, if needed. Next, divide risotto among four warm-rimmed plates or shallow-wide bowls. Drizzle vinegar reduction around perimeter of risotto. Top each with a slice of foie gras. Drizzle a little fat from pan over the foie gras and top with a crispy thyme sprig. Serve immediately.
SEARED FOIE GRAS AND GREEN APPLE RISOTTO
VINEGAR REDUCTION
(Serves 4)
(Makes 2/3 cup/160 ml)
5 tbsp./75 ml extra-virgin olive oil 3 small shallots, finely chopped Pinch of crushed red pepper 1 cup/225 g Vialone Nano or arborio rice ½ cup/120 ml dry white wine, such as sauvignon blanc 4 cups/945 ml low-salt chicken broth, kept at a simmer 1 cup/225 g peeled and diced Granny Smith apple 4 slices foie gras, each 3⁄4 in/2 cm thick Kosher salt and freshly ground black pepper 8 sprigs fresh thyme 1 tbsp./14 g unsalted butter 2 tbsp./28 g grated parmigiano-reggiano 1 /3 cup/80 ml Vinegar Reduction, using balsamic vinegar (see following recipe)
1 tsp./5 ml olive oil 1 shallot, thinly sliced 1 sprig thyme Pinch crushed red pepper 3 tbsp./45 ml balsamic vinegar or red wine vinegar ¼ cup/60 ml low-salt chicken broth 1 cup/235 ml chicken reduction diluted with water until a little thicker than chicken stock Heat olive oil in a small saucepan over medium heat. Add shallot, thyme and crushed red pepper and cook, stirring occasionally, until shallot is golden brown. Add vinegar, increase heat to medium high, and cook until reduced by half. Add chicken broth and chicken reduction and cook until the liquid is reduced and somewhat thickened, about 15 minutes.
In a wide, heavy-based saucepan, heat 3 tbsp./45 ml of olive oil over medium-high heat until very hot. Add half the chopped shallots and crushed red pepper and stir until the shallot is barely browned, about 2 minutes; take pan off heat if shallot starts to scorch. Add
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CHEF MASAHARU MORIMOTO
SNAP JUDGEMENT: Meet The Photographer Behind The Idea
Freelance photographer Melanie Dunea has captured poignant images in every corner of the world. Along the way, she admits unapologetically, there have been many memorable meals. “I have such a great respect for chefs,” says Dunea, a 40-something New York City resident, who swears 2013 will be the year she finally learns to cook. “It’s back-breaking work—it’s hot, it’s cold, you’re on your feet all day dealing with the service industry for very little money.” Dunea spent nine months working on each of her two books, and in the process discovered a whole new world (and gained 10 pounds). “Who knew there was Grade-A salt? I thought there was only one kind,” quips Dunea, whose photographs have appeared in books, major advertising campaigns and magazines including Town and Country, Vanity Fair, Gourmet and Newsweek. Her “Last Supper” projects have led to unexpected opportunities, including a judging stint on Bravo’s “Top Chef” and a hosting gig on Martha Stewart radio SIRIUS XM. “It’s been very exciting,” she admits. Tracking down famous foodies was grueling, she says, but only Chef Guy Savoy of Restaurant Guy Savoy in Caesars Palace Las Vegas turned her down, claiming he “has a phobic rapport with death” and prefers to “talk about openings not closings.” She laments there are chefs, like Art Smith, coowner of Chicago’s Table Fifty-Two, that she wishes she could have included in her books. Does that mean there’s a third in the works? Demurs Dunea: “Something is cooking.” –Linda Haase
Japan “Iron Chef” and Food Network “Iron Chef America” star, restaurateur and owner of Morimoto at the Boca Raton Resort & Club
WHAT WOULD YOUR LAST MEAL ON EARTH BE?
“My last meal would consist of white rice, miso soup, tuna sashimi and pickles. First of all, I would polish rice in a milling machine. And from the milled rice, I would select only the pieces exactly the same size and pick them up with tweezers. Then I would wash the rice and cook it with water over binchotan charcoal. To make dashi for my miso soup, I would use bonito flakes from Makurazaki of Kagoshima, Japan, and rishiri kombu from Hokkaido. I would shave the kombu myself. I would use miso paste made of whole soybeans and fresh tofu, which I make using high-grade soy milk. For my tuna sashimi, I would use sustainable tuna and eat it with wasabi from a three-year-old wasabi root from Shizuoka and three-year-fermented soy sauce. Lastly, I would place pickled vegetables in season on a bed of rice bran left over from milling the rice.” WHAT WOULD THE SETTING FOR THE MEAL BE?
“In a room of a hilltop inn, from which I can see the ocean.” WHAT WOULD YOU DRINK WITH YOUR LAST MEAL?
“Junmai sake.”
(Serves 4)
“No music but the distant sound of a sea breeze, ocean waves, fishermen’s boats and seagulls.”
DINING COMPANIONS?
“My wife and my dog.” WHO WOULD PREPARE THE MEAL?
“Myself.”
T H E B O C A R AT O N O B S E R V E R
MISO SOUP
WOULD THERE BE MUSIC?
WHO WOULD BE YOUR
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FAREWELL RECIPE
1 piece (4 x 6 inches) rishiri kombu 4 cups filtered water ½ cup cut dried bonito flakes 4 tbsp. miso paste Half pack silken tofu (6 ounces), cut into small cubes 2 scallions, chopped Wipe the piece of rishiri kombu softly with a wet towel to remove any grit off the kombu (but leave the white powder that contains the source of umami). Place kombu in a medium saucepan; add the filtered water. Let it sit overnight at room temperature. Next day, remove the kombu and discard. Bring water to a boil over medium heat. When it boils, remove from heat and add bonito flakes. Leave until flakes sink to the bottom, 15 to 20 minutes. Strain the dashi (stock) through a cheesecloth-lined sieve into a clean saucepan. Bring dashi to a simmer over medium heat. Stir miso paste into the dashi and add the tofu. Continue to simmer, but as soon as it comes to a boil, remove from the heat immediately. Add scallions and serve in individual bowls. O
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For my tuna sashimi, I would use sustainable tuna and eat it with wasabi from a three-year-old wasabi root from Shizuoka and three-year-fermented soy sauce.
”
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1: BLACK MARKET FOOD When consumers hear a product is really hard to get, we (naturally) immediately want it. Retailers know this. Consequently, intentional scarcity has become the new food marketing come-on. A growing number of restaurants are carrying “a limited supply” of items in order to drive up their popularity. Black Friday limited-supply “doorbusters” are a good example—so is McDonald’s McRib sandwich. It’s as though our favorite eateries are being granted permission to stock fewer ingredients, because running out implies something is “made fresh daily,” or “so special it’s practically unattainable.” Don’t blink—or your favorite food may be gone.
WE WINED, WE DINED PHOTOS BY FOODCHANNEL.COM/ DAVID NEHMER | RESEARCH BY THE FOOD CHANNEL, WITH CULTUREWAVES®, THE INTERNATIONAL FOOD FUTURISTS® AND MINTEL INTERNATIONAL
EDITED BY FELICIA S. LEVINE
THE FOOD CHANNEL’S TOP 10 CULINARY TRENDS FOR 2012
It seems like just yesterday we were discussing last year’s gluten-free foods, antioxidantpacked drinks, home-canned goods and other (still relevant) culinary trends. And yet, here we are nearing the end of 2012—time once again for our friends at The Food Channel to provide their annual retrospective countdown. With a few exceptions, this year’s trends list is less about food and more about lifestyle. For instance, there was a strong push on college campuses for environmentally friendly produce, an onslaught of YouTube chefs on the social media scene and an increase in tricked-out alfresco home kitchens. Check out how we wined and dined this year.
2: INCONSPICUOUS CONSUMPTION We all recognize conspicuous consumption by its in-yourface excess. But inconspicuous? Discreet decadence is the new luxury—spending a lot while appearing to spend little (not everyone is broke these days, but no one wants to flaunt their wealth). It’s evident in dining and travel, with the upscaling of small
chains in food and hospitality. McMansions are gone; boutique hospitality is in. Hotels we once viewed as generic may become future destinations of choice once their restaurants and food offerings are upgraded. People still want indulgence and are willing to pay for it—as long as it doesn’t appear so.
3: SOCIAL MEDIA Mixing social media and and informative—but also restaurants can be convenient frustrating. The industry has OCTOBER 2012
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experienced growing pains as some restaurateurs are subjected to a sort of social media blackmail—restaurants held hostage by the whims of “critics,” most of whom are food literate but cooking illiterate. This leads to unrealistic expectations that leave chefs on the defensive. We predict a path to peaceful coexis-
tence, but with some effort: Chefs and restaurateurs need to use social media tools more effectively and proactively, and patrons must acknowledge that social grace and social media are not mutually exclusive. The result will be a new courtesy that can only enhance the dining experience.
4: SHOPPING SCHIZOPHRENIA There’s a new balancing act when it comes to eating: On one hand, we need to have our dining styles accommodate our paychecks; on the other, we have to feed our souls. We want convenience and low prices with a one-stop shopping experience (medical clinic included), but also to support the local growers and Mom and Pop shops that
have become the new specialty stores. We’re looking for small, intimate experiences, and have seen a resurgence of the butcher, baker and candlestick maker… right next to the newly defined “neighborhood markets” that are, ironically, owned by the big box stores. When it comes to food shopping, we want variety and plenty of it.
5: BEYOND RAMEN NOODLES It used to be that college students lived on Ramen Noodles and other cheap foods that provided at least some sustenance—but things have become more complicated. With the younger generation placing a high priority on environmental issues, they want their food choices to reflect that concern. Consequently, colleges are being forced to provide a
wider-ranging food experience with products like cage-free eggs, free-range chicken, or animals that were treated humanely on their way to students’ dinner plates. Of course, rse, they still love pizza and ordering it from m their smartphones, too. oo. We don’t see that hat changing any-time soon.
6: BACK TO WHAT’S REAL There’s an interesting byproduct of the health movement when it comes to food. Less sodium, fresher locally sourced produce and fewer smokers on premises means people are tasting ingredients as they were meant to be—sometimes for the first time. We can also credit menu transparency and labeling, since companies are making an effort to keep all those 72
scary-sounding ingredientss out of the mix. We’re e’re going to see more people ople making choices based sed on calorie count, health and nutrition, and companies are stepping up the flavor profiles to make it work. Expect to see more restaurants label their carbon footprints in the coming year, too. Ain’t nothin’ like the real thing, baby.
T H E B O C A R AT O N O B S E R V E R
7: THE NEW AGRI-CHEF There’s a new breed of chefs that like to cook with what they’ve grown, and there’s been a movement from creating simple herb gardens to fullfledged branded farms. There’s something to be said for sticking with your food from start to finish, seed to plate. It’s time-consuming, but there’s
a feeling among these chefs that they can better control the outcome (not to mention make a little more profit… not that we’re jaded or anything). It’s about where we get our food, traceability and food safety. It’s not just produce, either. Some chefs are beginning to raise their own meat.
8: GROOVIN’ ON PERUVIAN Peruvian food has become the next Big Thing on the ethnic culinary scene, with Lima leading Latin America as a gastronomic destination. The country’s cuisine is varied and rich, and increasingly popular in the United States due to its exquisite flavors from four continents. Peruvian cuisine features a lot of seafood and its culinary creations
are typically highly acidic with ingredients such as Key lime juice, red onion, Aji pepper and Huacatay (Peruvian black mint). A thriving industry of cooking schools has been created there, so expect to see graduates of these schools creating more Peruvianinspired dishes and opening more Peruvian restaurants in the coming years.
9: SOCIAL COOKING OUTDOORS Who would have thought fully equipped outdoor kitchens were a necessity? A nice grill, OK—but granite-counter prep areas, sinks, mini fridges, rotisseries, stove-tops and TVs? They’re becoming home essentials. Expensive, yes, but people are justifying the cost by staying home more and entertaining in style. Washing, prep-
ping, cooking and eating have become outdoor social events, with guests pitching in or watching as though it were dinner theater. As a result, great new outdoor products have sprung up, like the new Blacktop 360 Party Hub Grill-Fryer, a circular outdoor cooker that lets you grill, griddle, warm and fry foods.
10: THE RISE OF THE YOUTUBE CHEF From 20-something dudes to Jewish bubbies, everyone’s a food star these days. All it takes is a camera and a YouTube account. One enterprising fellow videotaped and posted his grandmother preparing all her family recipes (granny went viral). Another home cook made a video featuring dandelion
salad and other Depressionera dishes (also über-popular). And you can enjoy learning these recipes no matter what language the cook speaks, as many now offer voice-over interpretations in English. Sharing cooking talents is reality TV at its best—if not always with the highest production values. O OCTOBER 2012
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WILL
WALK FOR
FOOD
SOUTH FLORIDA’S GASTRONOMIC TOURS ARE EXERCISES IN GOOD TASTE BY LINDA HAASE SOUTH FLORIDA’S CULINARY OFFERINGS RANGE FROM AWARD-WINNING FIVE-STAR GOURMET HAVENS TO HOLE-IN-THE-WALL GEMS—AND WHO WOULDN’T WANT TO TRY A FEW NIBBLES HERE AND A BITE THERE? GUESS WHAT? YOU CAN. SOUTH FLORIDA FOOD TOURS DISH OUT SAMPLES OF LOCAL FLAVOR, SERVED WITH SIDES OF CULTURE, HISTORY AND ARCHITECTURE. TURE. THESE TOURS, WHICH CATER TO EVERYONE FROM ADVANCED FOODIES TO CULINARYY NOVICES, DISPLAY THE DIVERSITY AND INGENUITY OF LOCAL EATERIES WHILE SHARING FASCINATING STORIES BEHIND THE CUISINE, PLUS A CHANCE TO MEET THE PEOPLE BEHIND THE CREATIONS. INDEED, LOCAL TOUR GUIDES IMMERSE THEMSELVES IN SOUTH BEACH, LITTLE HAVANA, BOYNTON BEACH, DELRAY BEACH, LAKE WORTH AND LANTANAA IN ORDER TO UNEARTH MAMEY ICE CREAM, BRAZILIAN CHICKEN CROQUETTES, CASHEW W JUICE AND MUCH MORE. LACE UP YOUR SNEAKERS—THE TOURS ARE ABOUT TO BEGIN..
BACK IN THYME The four-hour Taste History Culinary Tour of Historic Delray Beach & Boynton Beach melds culture and cuisine into one palate-pleasing afternoon. Learn about the origins and ingredients behind delectable dishes and then meet the chefs who created them. The tour focuses on locally operated family businesses (from green markets to award-winning restaurants) and their histories, showcasing more than two dozen types of cuisine including Brazilian, Sicilian, American, Bahamian and Jamaican. This narrated excursion combines a bus ride and four to six blocks of walking (stops vary by tour), and winds through historic neighborhoods and districts.
Delicacies ies from at least three to four restaurants. Tours urs have included Sundy House, where particicipants sampled farm-to-table cuisine infused ed with spices, fruits and vegetables grown in n the restaurant’s garden; Hurricane Alley Raw Bar & Restaurant in Boynton Beach, where the chef whipped up made-from-scratch dishes including seafood bisque; and The Little House in Boynton Beach, specializing in American gourmet comfort food with a twist.
WHAT AND WHERE YOU’LL EAT:
MOST UNUSUAL THING YOU’LL SAMPLE:
“Souse,” which was originally known as a “poor man’s soup” and created on slave planta-
EPICUREAN ELEGANCE Taste History Culinary Tour of Historic Lake Worth & Lantana’s four-hour gastronomic trek through historic areas and buildings showcases Turkish, French, Australian, Mexican, Hungarian, organic, vegan and other fare, along with informative tidbits about their origins. The trip winds its way through charming neighborhoods where you’ll learn fascinating facts about colorful pioneers. This narrated excursion combines a bus ride and four to six blocks of walking. WHAT YOU’LL SEE: Stops vary by tour, but
chances are you’ll visit the elegant Mango Inn Bed and Breakfast (built in 1915) or the romantic Sabal Palm House Bed & Breakfast Inn (constructed in 1936), one or two art galleries, the former Gulf Stream Hotel (built in 1925 and now “on sale” for $17 million), eclectic neighborhoods and other historic spots. ❱❱❱
t China a y f rom t during Taste il m a f g Shen eat Marke y Tour M ar George's H istory Culin
tions, and has evolved into an expensive delicacy made with various spices and meats. Stops include the historic Boynton Woman’s Club, designed by renowned architect Addison Mizner and the colorful Avenue of Arts District in downtown Boynton Beach.
WHAT YOU’LL SEE:
WHEN: The third and fourth Saturdays of every month, year-round, rain or shine. Tour is limited to 25 participants who meet outside of Macy’s at the Boynton Beach Mall. Note: some eating experiences require that you stand. COST: Tours
are conducted by the Museum of Lifestyle & Fashion History and cost $35 for adults; free for kids under 18 (maximum five children per family). Private tours ($50 per person) are available. Prepaid tickets required. For information and tickets, call 561-243-2662 or visit tastehistoryculinarytours.blogspot.com.
Chicken Dumplings
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Lake Worth Art League Gallery in the LULA Arts District
Pasticiott i at Pale rmo's in Boynton Beach Bakery
WHAT AND WHERE YOU’LL EAT: You’ll be treated to hearty portions of food from four to five venues. Possible stops include The Cottage Bistro (they make delicious penne ala vodka with chicken); George’s Meat Market (beef stroganoff is the signature fare here) and The Tortilleria Gallo De Oro, the only commercial tortilla factory in Palm Beach.
CUBAN CHARACTER
INSIDER TIP: Bring your wallet: There are chances
Miami Culinary Tours’ two-and-a-half-hour stroll through robust Little Havana features unique ethnic restaurants, lively music and eclectic mom and pop shops. You’ll learn about traditional Cuban culture through food and stories told by residents who’ve lived here for decades. Along the eight-block walk through one of Miami’s oldest neighborhoods you’ll get the chance to chat with artists, cigar rollers, domino players, chefs and restaurateurs.
to buy unique items, from private-label sauces and seasonings to fresh-from-the-oven corn tortillas.
WHAT YOU’LL SEE:
WHEN: The second Saturday of each month, year-round. Tours are conducted by Museum of Lifestyle & Fashion History founder Lori Durante and are limited to 25 participants who meet outside Macy’s at the Boynton Beach Mall. Note: some eating experiences require you to stand.
Frita Cubana
Sugarcane juice being freshly made (which you then get to taste), stogies being rolled at the Cuba Tobacco Cigar Co. and possible le celebrities at the Little Havana Paseo de las Estrellas (Walk of Stars), which is reminiscent of Hollywood’s Walk of Fame, but with a Cuban twist.
Five stops showcase hearty portions of authentic specialties including picadillo (ground beef, onions, tomatoes, raisins, olives and spices), tostones (crispy fried plantains), exotic fruit such as mamey and d nispero, and various taro roots.
WHAT YOU’LL EAT:
COST: $35 for adults; free for kids under 18 (max-
imum five children per family). Private tours ($50 per person) available. Prepaid tickets required. For more information and tickets, call 561-243-2662 or visit tastehistoryculinarytours.blogspot.com.
WHO YOU’LL MEET: Passionate, effervescent folks like Eliodoro Coro, the 85-year-old owner of El Pub, who still makes the Cuban sandwiches himself lf and shares stories of his beloved former restaurants in Cuba, and Suzy Batlle, e, owner of Azucar Ice Cream Company, who divulges secrets of her exotic flavors (including one with bacon and whiskey).
Girl with
ubano
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Mamey ice cream, a sunset-colored concoction that tastes like a combination of butter and sugar.
MOST UNUSUAL BITE:
WHEN: The Little Havana Food tour, created by cultural expert Grace Della, is offered at 12:30 p.m. on Saturdays, year-round. Guests meet in Little Havana (address disclosed with ticket purchase). Note: some eating experiences require you to stand.
n owntow er in Dtralian and d n U n w s Do s Au tastings Brogueosrth provide cuisine LakeeWw Zealand N
Clay Glass Metal Stone Gallery in the LULA Arts District
COST: $59 for adults; $44 for children. Private tours available for $59 per person, plus 15 percent gratuity. Tickets must be pre-paid. Tours are limited to 16 people. For more information and tickets, call 786-942-8856 or visit miamiculinarytours.com.
SOBE SATISFIED SoBe Tour des Forks’ 1.5-mile culinary journey dishes up tantalizing samples of South Beach’s flavorful food, dramatic architecture and evocative history. The three-hour tour showcases best-kept secrets, dramatic tales of the city, inspiring art deco structures and gastronomic delights from Miami Nouvelle cuisine to Brazilian fare. WHAT YOU’LL SEE: The
historic Van Dyke Cafe on Lincoln Road, built as a hotel in 1924; South Beach’s charming residential districts, including Española Way, a quaint tree-lined street replete with locally owned restaurants, cafes and shops reminiscent of Europe.
Delicacies from five to six restaurants, including The Cafe at Books & Books, where South Beach’s
WHAT AND WHERE YOU’LL EAT:
Tour guide showing Cuban produce
INSIDER TIP: You just may encounter a local celebrity: tour-goers have crossed paths with HGTV’s “Color Splash” star David Bromstad, who kindly posed for photos. MOST UNUSUAL THING YOU’LL CONSUME: Guacamole, Black Bean Hummus and Roasted Corn
pioneer chef Bernie Matz serves up his Guacamole, Ceviche, Black Bean Hummus and Roasted Corn Salad. Other delights include Brazilian chicken croquettes, galettes (savory crepes made from buckwheat flour) and more. The tour ends on a sweet note at The Frieze, a kosher ice cream and sorbet parlor offering flavors such as Lucuma and Lychee. Portions range from bite-sized to hearty—no one leaves hungry.
Cashew Juice, imported from Brazil, with a flavor between pineapple and mango. WHEN: Daily at 11 a.m., October through June, rain or shine. Tours are limited to 15 participants (or as few as five) who meet on Lincoln Road on South Beach. The tour, which was created by foodie Kelly Woodward, features a leisurely stroll with about an hour of sitting.
$53 for adults; $35 kids ages 8-12; $17.50 kids 7 and younger (if eating). Private tours cost $60 each for two to five people; $53 per person for more than five people. Prepaid tickets required. For more information, call 786-228-7651 or visit miamifoodtours.com. O
COST:
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THE WORLD GREAT EDIBLE ESCAPES SATISFY APPETITES FOR ADVENTURE
ON A PLATTER BY EMILY J. MINOR
Prepping for dinner in the Limonaia Suite’s private garden at Villa San Michele
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EVERYBODY’S A FOODIE THESE DAYS, RIGHT?
EVERYBODY EXCEPT AUNT GLADYS, A CHARMING WOMAN WITH AFFECTION FOR LACE DOILIES WHO STILL MAKES ALL HER VEGETABLE DISHES WITH CREAMED SOUP. BUT, AGING RELATIVES ASIDE, WE’VE PRETTY
MUCH EVOLVED INTO A NATION THAT APPRECIATES CULINARY EXCITEMENT. AND THESE DAYS, WE LIKE TO MIX OUR FOOD WITH OUR TRAVEL, A LA THE PEANUT BUTTER-AND-CHOCOLATE TRICK. AND THERE ARE CULINARY TRIPS FOR EVERYONE: VACATIONS THAT SEND YOU OFF IN STYLE TO COOKING SCHOOL IN NEW YORK CITY, OR DINING ON COWBOY CUISINE AT A WILDERNESS RETREAT IN BRITISH COLUMBIA OR SAVORING FINE WINES WHILE SAILING THROUGH THE FRENCH CANALS. THE OPPORTUNITIES ARE SO PLENTIFUL THAT WE TOOK IT UPON OURSELVES TO NARROW THE LIST. HERE ARE OUR TOP FIVE DECADENT CULINARY ADVENTURES. EACH PROVIDES THE PERFECT MIX, WE THINK, OF FOOD, SERVICE, AMBIANCE AND ACCOMMODATIONS. WE JUST HOPE YOU DON’T MIND GAINING 10 POUNDS IN SIX NIGHTS AND SEVEN DAYS. OF COURSE, THAT COULD ALSO HAPPEN AFTER A WEEK WITH AUNT GLADYS.
BECAUSE YOU ONLY LIVE ONCE VILLA SAN MICHELE We’re not trying to start rumors here, but if Meryl Streep were to ever get divorced (or, let’s say, one of her lovable film characters) then this is where she would go to recover from a broken heart. Villa San Michele is a 15th Century monastery in the mountains of Tuscany on a hill with its own name (Fiesole) looking down upon Florence. And it’s where foodies go to learn to make things like Italian broad beans and salad, scrambled eggs brightened with truffles and tiramisu that will make you cry tears of utter joy. The Cookery School at Villa San Michele has gained quite a gourmet reputation in recent years, drawing in some of Italy’s finest chefs. And in this shining kitchen—more impressive than anything you’ve seen on the Food Network—students 78
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The Cookery School at Villa San Michele has gained quite a gourmet reputation in recent years, drawing in some of Italy’s finest chefs.
of the resort’s cooking school stand alongside those chefs, ladling and spooning, tasting and stirring until that final dish is ready to enjoy. Using fresh ingredients raised by local farmers, chefs share secrets for mastering everything from pasta to pastry crusts to choosing the perfect wine—probably a beautiful red made from French grapes grown in Italy. Of course, as with all these culinary adventures, the beauty of this trip does not begin or end in the kitchen. The interior of this romantic and magical retreat is every bit as beautiful and ethereal as some of Italy’s greatest cathedrals and gal-
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leries, and the gardens are breathtaking. Amazing views. Clear, clean air. Contentment at every turn. The pool is to die for. There’s golf and tennis nearby. The kids are welcome (there are plenty of planned activities for them). Sure, it’s a bit of an indulgence. But you know what they say? Si vive una volta sola. You only live once—no matter what language you speak. For information about Villa San Michele, call 800-237-1236 or visit villasanmichele.com. Accommodations start at roughly $1,000 a night (double occupancy), with another $400 a day (per person) for the Cookery School.
CLOCKWISE FROM TOP: Students at Villa San Michele’s Cookery School take a hands-on lesson; kids at the Children’s Cooking School; panoramic views of the property, Florence and the Arno River; the Loggia Bar overlooking Florence; Villa San Michele’s facade
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CLOCKWISE FROM TOP LEFT: Dinner in the Sky over Amiens, France; a moonlight Dinner in the Sky excursion; balloons ready for take-off from Château d’Esclimont in France; Burgundy’s magical Château de La Rochepot in France, as seen from Buddy Bombard’s balloons; Dinner in the Sky over Jaffa, Israel
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Dinner in the Sky offers gourmet meals with views that cannot be beat— as long as you don’t mind hanging from a giant crane 14 stories up.
SKY’S NOT THE LIMIT BUDDY BOMBARD SOCIETY There are balloon rides, the kind of $250 joy rides you might take to pop the question or celebrate a graduation, and then there’s a Buddy Bombard Society balloon vacation. For more than 40 years, this touring group—still run by Buddy Bombard himself, an American adventurist who has done everything from fly bomber jets to race in the America’s Cup—has been providing the kind of magical getaways that everyone wants, but only some can afford. With European operations based in Beaune, France, one of Buddy’s top-notch pilots will navigate you over the designated tour region—Burgundy’s medieval castles, Tuscany’s countryside, Austria, Switzerland, Istanbul. “What they do is take you to all these wonderful little gourmet restaurants,” explains Peter Friedman, with Unique Travel of Palm Beach. And each night, you return to the same luxury hotel, where food and wine is again the focus. But the part that Friedman likes to talk about the most is the lunch, right up there in the clouds, drifting, drifting, drifting. He’s made one of the trips. “At lunchtime they pull up this plank of wood, then they pull out the basket and put out a checkered tablecloth,” he says, almost breathlessly. “Then they start taking stuff out of the basket, and they have a chef who travels with them and this is a gourmet French lunch and it’s served with fine French wine.” But let’s say you have trouble committing and don’t want to float around for a whole 10 days with
Buddy’s buddies. Then may we suggest the ever-confounding Dinner in the Sky expedition? Based out of Belgium, but mobile all over Europe (and available in 40 countries globally), Dinner in the Sky offers gourmet meals with views that cannot be beat—as long as you don’t mind hanging from a giant crane 14 stories up. At $12,000, this isn’t what you’d call affordable. But think of the pictures you could post on Facebook, once you finally come back down to earth.
FROM TOP: A dining room inside one of the glamorous tents at Clayoquot Wilderness Resort; an example of the property’s Modern Natural cuisine; a tent’s exterior
For more information about the Buddy Bombard Society, call 800-8628537 or visit buddybombard.com. Rates start at about $15,000 per person and vary according to trip duration. For information about Dinner in the Sky, visit dinnerinthesky.com.
GONE GLAMPING CLAYOQUOT WILDERNESS RESORT Amazing food and great wines might not be the first two things you think of when you start researching a week’s stay at Clayoquot Wilderness Resort, but you won’t be too far into your vacation homework before it dawns on you: Holy Merlot! This place is special. From the seaplane that transports you there to the last bites of dinner on your farewell evening, Clayoquot is known for pampering and surprising foodie adventurists year after year. Located on the outer edges of British Columbia’s Vancouver Island, Clayoquot Wilderness Resort is glamorous camping—or, glamping—in the kind of outdoor setting that’s straight from National
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Geographic. Snowcapped mountains. Rushing streams. Horseback riding. Paintball. Archery. Hunting. Or you can simply sit and read, admiring the beauty from one of the lakeside Adirondack chairs. Then there’s the food. The resort’s divine menu is called “Modern Natural Cuisine” and Clayoquot’s executive chef always pays tribute to the local land, buying fresh and farm-raised produce
OUI WILL HAVE WINE FRENCH WATERWAYS CRUISES There’s no doubt about it, Ellen Palantzas is biased. But she can still see the forest for the trees—at least, the forest and the trees along the breathtaking routes of the river barge cruises she helps plan for the
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From the seaplane that transports you there to the last bites of dinner on your farewell evening, Clayoquot is known for pampering and surprising foodie adventurists year after year.
from British Columbia growers. Meals are family-style, served at elegant long wooden tables, the kind the cowboys would have used if they’d been wearing Ralph Lauren denim. And some of their signature dishes? Grilled Clayoquot Sound Oyster Chowder, with cumin thyme broth. Prosciuttowrapped halibut, fresh of course. Venison Carpaccio. Poached local dungeness crab. Smoked Onion and White Bean Soup. We’re stopping now, lest you put down the magazine in search of a snack. And while the food is truly to die for and the wine is the best and the land is some of the most pristine left in North America, it is truly the tent accommodations that are spectacular here. (Of course, tent is really a misnomer.) Luxurious sheets and beautiful sinks and fireplaces that blaze with warmth. We just know there’s a great bedtime treat somewhere in that mix. Maybe the Caramelized Apple Tarte Tatin you couldn’t finish at dinner? For more information about Clayoquot Wilderness Resort, call 888-333-5405 or visit wildretreat.com. Luxury ensuite tents start at $6,600 per person (double occupancy) for four nights.
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European touring company, French Country Waterways. “I like to say, ‘It’s the trip you don’t need to take a vacation to recover from because it’s so relaxing,’” says Palantzas, the company’s executive director. “This is exclusively what we do.” The unique travel company has a fleet of four barges, all perfectly appointed for luxury and comfort that sail the country canals in France. Picture it: there you are, on the top deck, sipping the perfect wine and sampling the perfect cheese. And the views? Magnifique! Thick forests. Small villages. Hills and valleys and miles of vineyards. “The dining on board is Michelin quality,” says travel agent Peter Friedman. “They have young French chefs and they bring out these six incredible different cheeses every day and you’re sailing through the French canals.” And you pretty much think you’ve died and gone... Well, you know. Friedman says the trip is magical, but he doesn’t recommend it for travelers who want to stay busy. You don’t rush from one museum to the next. You don’t drive from vineyard to vineyard. And you certainly don’t queue up at any touristy Parisian restaurant with the other American travelers. This is special, slow and easy, with time to think and dream and
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nap—not to mention loosen the belt a notch or two. So, while you sit there doing nothing and enjoying everything, a doting staff pampers you with all things delicious. Fresh breads. Crusty croissants. Premier grand cru (French) wines. “They bring out 21 of them,” Friedman enthuses. “I’ve done the northern trip through Burgundy, and I’m going back,” he says. Um. Can we have what he’s having? For more information about French Country Waterways, call 800-222-1236 or visit fcwl.com. Depending on the route, rates start at $6,000 per person (double occupancy) for a weeklong excursion. CLOCKWISE FROM TOP: Chelsea Market in New York City; chef and student at a Manhattan cooking class; the New York City skyline; lunch aboard French Waterway Cruises’ The Adrienne; exterior of The Adrienne; travelers enjoy dinner aboard The Adrienne; a view of the French canals
EAT THE BIG APPLE NEW YORK CITY CULINARY GETAWAY Sure, sure, you’ve been to Manhattan and you’ve eaten at Eleven Madison Park and you know your way around, from deli to wine bar to the Lenox Hill street vendor with the city’s best dirty water dogs. But have
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also big business, which is why guys like David Loy, president of Epitourean LLC, started specializing in them about six years ago. He built it, and they came. And he continues to astonish with his high-end arrangements. For example, want to pair up with Mario Batali and whip up some beef cheek ravioli with black truffles? Prepare to fork over about $20,000, Loy says. Sure it’s costly, but there you’d be with the big guy, cooking in the same kitchen, sampling from the same pot, oohing and ahhing over the very same results. For the Manhattan trip, Epitourean often uses the culinary schools in the area to set up dream getaways that are designed totally around the customer’s schedule and desire. No pre-set group trips. “They’re all hands-on and extremely fun,” Loy says about the cooking classes. So, who sets out on these adventures, staying at a luxury hotel in Midtown, enjoying the hands-on classes at places like the French Culinary Institute, and touring Manhattan by boat while enjoying spectacular food and wine?
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Want to pair up with Mario Batali and whip up some beef cheek ravioli with black truffles? Prepare to fork over about $20,000.
you done New York this way? In a limousine, popping from morning cooking class to an afternoon tour of secret foodie gems to dinner at one of those places that requires reservations 60 days out? Don’t worry, that last part is taken care of. Culinary vacations aren’t just gastronomically amazing. They’re
And who pays an extra $20,000 to hang out with a loud man in a funny hat? “We get a lot of people who come to us for special occasions, anniversaries and birthdays,” Loy says. “They’re milestone trips. And we have a ton of people who say this was on their bucket list.” Excuse us while we add it to ours. O
For more information about an ultimate New York City culinary getaway, call 800-390-3292 or visit epitourean.com. Rates run about $3,600 per person (double occupancy) for four nights.
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Photo by Michael Rababy
I
CH “PEOPLE ARE JUST SO APPRECIATIVE. IT COULD BE PEOPLE WHO WANT TO MAINTAIN THEIR WEIGHT OR PEOPLE WHO HAVE LOST 200 POUNDS.”
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It’s It’s no surprise that when TV food personality Lisa Lillien, aka “Hungry Girl,” suggests a new food to try—be it anything from turkey jerky to tofu pasta—her million-plus fans follow her lead. Why? Because she’s smart and funny, and through her self-proclaimed obsession with eating has figured out exactly which tasty foods make you fat and which keep you slim and trim. No matter that she’s not a chef or a nutritionist: Fans value her reviews, tips, tricks and simple healthy recipes. Most of all, they trust her instincts. So much so that she’s become a New
popular tween shows such as “iCarly” and “Drake & Josh.” While Lillien says she enjoyed her profession, she’d always wanted to dive into entrepreneurship, and in May 2004 used $10,000 of her own money to start the Hungry Girl (Tips and Tricks for Hungry Chicks) website (hungry-girl.com), which offers fun and whimsical ways to watch your weight while remaining full and satisfied. The website started with 100 followers and today boasts 1.2 million. Each follower receives a daily email with new food reviews and tips. And, unlike some other celebs who have assistants respond to their
HEW
seal of approval (a brunette avatar with big eyes) and Weight Watchers and Redbook magazines so want to be associated with Lillien that they’ve hired her to write columns. Products that tout the Hungry Girl logo include General Mills, Quaker, Weight Watchers and Bel Brands USA, which makes one of her favorite snacks, The Laughing Cow cheeses. In addition to her books and website, Lillien offers diet tips and budgetfriendly recipes on her own TV show, “Hungry Girl,” which airs on the Food Network and Cooking Channel. She’s also a frequent guest on daytime talk shows including “Rachael Ray.” Lillien realized her knack for creating healthy and delicious foods while dieting. A diminutive 5´1˝, she’d decided to drop 25 pounds by cutting carbohydrates for an entire year, eating only veg-
The Right Thing
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“Hungry Girl” LISA LILLIEN Shares Diet Tips And Tricks
York Times best-selling author (with six books under her belt, four which climbed to No. 1) and this month will introduce her seventh book, “Hungry Girl To The Max!,” which includes a whopping 650 recipes ranging from Crock-Pot meals to dishes containing five ingredients or less. The 45-year-old California native, who frequently visits her parents in Boynton Beach, is quick to rattle off her favorite restaurants in which to find low-cal, savory meals. In South Florida, she says, it’s Kee Grill in Boca Raton. “One of the best restaurants ever!” she insists.
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So how did Lillien get so famous for being... hungry? Before her jump into the culinary world, she was a media executive in the entertainment industry, working for Warner Bros. and Nickelodeon. The latter is where she met her husband of 10 years, TV producer Dan Schneider, the creator of
emails, Lillien says she answers each and every message herself. “I respond to as many as possible. It’s a very personal connection that I have with the audience,” she explains. “People are just so appreciative. It could be people who want to maintain their weight or people who have lost 200 pounds.” It seems a lot of people are trying to get her attention these days. Companies court her hoping their products will receive the Hungry Girl
etables and lean meats. Her plan worked. She then joined Weight Watchers to maintain her figure and began a fitness regimen that today has evolved into cardiovascular exercise daily and weighttraining twice a week. But it wasn’t until she’d decided to incorporate carbohydrates back into her diet—without regaining the weight she’d lost—that Hungry Girl was born. Her favorite foods used to be pizza and French fries. Now she prefers sushi and sashimi. Never in a million years did the former media executive think she’d make a successful career out of sharing food tips and encouragement with people across the world. But that’s exactly what Lillien is doing. She’s happy, works hard with her staff of 12, and even manages to take frequent breaks so she can visit her folks in the Sunshine State. And to what does she owe all of this success? Her love of food, of course. Quips Lillien: “I have good taste buds.” O
WHAT –AND HOW– TO EAT CARRY EMERGENCY SNACKS in case you get the munchies. Include 100-calorie almond packs, fruit, string cheese and turkey jerky. WHEN EATING AT A FAST-FOOD RESTAURANT, stick with grilled chicken sandwiches sans mayonnaise and don’t eat the bun. Instead, order a salad, cut up the chicken and place it on the veggies. Don’t use the entire salad dressing packet. Those are usually filled with calories. FOR A HEALTHY SNACK, grab a Fuji apple or pickle wrapped in turkey slices. EATING RIGHT 100 PERCENT OF THE TIME ISN’T REALISTIC. Follow the 80/20 rule—that’s eating smart 80 percent of the time and loosening the reins the other 20 percent. This way you have some wiggle room without throwing off your weight-management goals. SKIP STORE-BOUGHT SALAD DRESSINGS, and use balsamic vinegar or red wine vinegar instead. You’ll still have lots of flavor but hardly any sodium. WHEN IT COMES TO FROZEN TREATS, opt for low-fat frozen yogurt or sorbet. If you choose ice cream, pick a simple flavor without all the mixed-in candy pieces and steer clear of elaborate toppings. TO CURB YOUR APPETITE and prevent overeating, enjoy some broth-based soup before a meal. DO NOT SKIP BREAKFAST— you’ll only end up really hungry and overeating. Instead, fill up on eggs or oatmeal. Your body metabolizes food better when it’s properly fueled. BEWARE OF SUGARY DRINKS (a 12-ounce can of regular soda has about 150 calories). If you need a flavored drink every now and then, have a lowcal or calorie-free drink like Crystal Light or Coke Zero. WHEN DIETING, SET REALISTIC GOALS and make small adjustments to start. Then work your way up to bigger goals. This will more likely lead to success.
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KEY TO THE CURE Get the shirt. Shop the weekend. Show your support. Join Saks Fifth Avenue in the fight against women’s cancers. Get the shirt, designed by Carolina Herrera, available exclusively at Saks Fifth Avenue this October. Then shop October 18 to 21, when Saks will donate 2% of sales to local and national women’s cancer charities.* Special thanks to Penélope Cruz, the 2012 Ambassador for EIF’s Women’s Cancer Research Fund and Saks Fifth Avenue’s Key To The Cure.
*Saks will donate 2% of participating vendor sales from Thursday to Sunday, October 18 to 21, along with 100% of the Key to the Cure T-shirt sales to Boca Raton Regional Hospital for the Key To The Cure campaign. Visit saks.com/KTTC to learn more. BOCA RATON, TOWN CENTER MALL, 5800 GLADES RD. CALL 561.393.9100, VISIT SAKS.COM/BOCARATON OR FIND US ON FACEBOOK, TWITTER, iTUNES AND SAKSPOV.COM
Cuisine Scene Because we love wining and dining in Boca Raton, locals are true restaurant connoisseursâ&#x20AC;&#x201D;we know where to find the most talented chefs, appealing menus and extensive wine lists. And, lucky for us, there are so many fabulous choices! The following are some of South Floridaâ&#x20AC;&#x2122;s best dining establishments and the restaurateurs who make them possible.
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Photos by Munoz Photography
Cuisine Scene
Chef Dominick Laudia
KEEPING IT FRESH BOCA GROVE GOLF & TENNIS CLUB Satisfies All Cravings With A Variety Of Dining Options
to relaxed brunches, lavish luncheons, and delectable dinners. “We offer our members a constantly changing variety of dining experiences,” he says. “To take just one example, our members might choose from a light
As the season gets underway, Execu-
try Club. He also opened his own Delray
tapas menu or enjoy a full steakhouse ex-
tive Chef Dominick Laudia, CEC, AAC, is
Beach restaurant, Culinary Cafe, where
perience in the Wine Room. In fact, our
bringing the finest in dining experiences to
he was recognized for innovative cuisine.
cuisine is so inviting that many members
the Boca Grove Golf & Tennis Club. “I’m
Now, Laudia is the culinary mastermind
bring guests to Boca Grove on a regular
thrilled to be part of the Boca Grove com-
for Boca Grove’s dining. “From a quick
basis.”
munity, and look forward to sharing new
Laudia currently serves as the presi-
and exciting cuisine with our members,”
dent of the American Culinary Federa-
says Chef Laudia, who joined the club this summer.
“WE OFFER OUR MEMBERS A CONSTANTLY CHANGING VARIETY OF DINING EXPERIENCES.”
Laudia began his culinary journey near-
tion Palm Beach County Chefs Association, and has been awarded more than 20 culinary competition medals from the
ly three decades ago in New York. After
bite to a special night out, one of our res-
American Culinary Federation. In 2001,
moving to South Florida in 1994, he served
taurants is sure to satisfy your cravings,”
the American Culinary Federation Palm
as executive chef at The Polo Club, Boca
says Laudia, whose team handles every
Beach Chapter named him Chef of the
Rio Golf Club and Boca Woods Coun-
phase of dining, from more formal events
Year. “I enjoy networking with other local chefs,” he says. “I enjoy sharing ideas and
Boca Grove Golf & Tennis Club is located at 21351 Whitaker Drive, Boca Raton. For more information, call 561-487-5300 or visit bocagrove.org.
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learning new techniques that I can bring to our club.”
From sushi to salads, poached eggs to pizza, Euro Fusion Restaurant and Bar of-
EURO FUSION RESTAURANT AND BAR Offers An Eclectic Menu With Fresh Favorites
fers a mouthwatering eclectic menu that’s perfect for any time of day. “Everything is freshly made here,” says Iris Herskovitz, owner of the popular Boca Raton kosher establishment. “We offer tantalizing choices for every meal of the
Cuisine Scene
KOSHER APPEAL
day.” For instance, you can wake up to a Mediterranean or continental breakfast, or sample the poached eggs in marinara sauce with herbs. Paninis, pastas, sushi and salads are luncheon favorites. “Our best-selling panini has feta cheese and avocado on imported French bread toasted to perfection, and healthy fries or cole slaw on the side,” she says. “Our pizzas are popular as well, and they’re made with our own fresh sauce.” Dinners feature mouthwatering fish entrees, like sea bass served with mashed potatoes and mushroom sauce. Many patrons enjoy the sushi bar, along with drinks from the cocktail bar. Then, there are dozens of sweet desserts—including a special lineup of Florida favorites—to bring a meal to a satisfying close. Since opening in November 2011, Euro Fusion has attracted a loyal crowd of patrons. “Our decor is warm and modern with a beautiful fish tank right in our restaurant,” Herskovitz says.
A kosher
restaurant that’s closed on the Sabbath (Friday afternoon to Saturday evening),
Iris Herskovitz
“OUR GOAL IS TO GIVE EVERYONE A WARM WELCOME AND AN EXCEPTIONAL DINING EXPERIENCE.” Suzie Donovan
Euro Fusion specializes in fish, pasta and salad offerings. For
private
parties
events—including
and
business
special presenta-
tions—Euro Fusion has a VIP room with seating for 16 to 18 guests. With a dedicated server and a private wine list, the restaurant goes out of its way to accommodate guests’ requirements. Presentation equipment is also right on hand for sales or business meetings or family videos. “We have regulars who come here several times a week, while others are discovering Euro Fusion for the first time,” says Herskovitz. “Our goal is to give ev-
Euro Fusion Restaurant and Bar is located at Wharfside Plaza, 6877 S.W. 18th St., Boca Raton. For more information, call 561-395-1109 or visit eurofusionrestaurantandbar.com.
eryone a warm welcome and an exceptional dining experience.”
OCTOBER 2012
89
Cuisine Scene
brunch menu on Sundays. Award-winning Executive Chef Joe Coletto has developed an appetizing seafood-oriented menu built around local favorites. His signature dish is yellowtail snapper, with creamy coconut risotto and mango ginger sauce. All of 50 Ocean’s menu items—from appetizers and salads to tempting desserts—use the freshest ingredients from the land and sea. Drawing on his culinary knowledge, Coletto recently published a wine and food pairing cookbook, “Wine and Dine 123.” In the past decade, Coletto has worked at Boca West Country Club and was the proprietor of a familyowned Boca restaurant that received the “Best of the Palm Beaches” award in 2003. He has been chef chairman of the Boca Bacchanal Food & Wine Festival and appeared on WPTV as “South Florida Sea Food Authority.”
He also
cooked for the Emmy Award-winning TV show, “The West Wing,” when the cast wanted East Coast seafood. With its prime location, 50 Ocean is also a great place to enjoy a signature
WAVES OF DINING PLEASURE
cocktail, wine or beer at the dramatic
50 OCEAN RESTAURANT Serves Up Dramatic Water Views And Award-Winning Seafood
ley, “our personable and knowledgeable
backlit quartz bar in the lounge. There’s also a private dining area for those special occasions. “Most importantly,” says DeAtstaff will take great pleasure in making certain your visit is a memorable experience.”
With exceptional seafood, a dramatic lounge, an Old Florida atmosphere and
“OUR PERSONABLE AND KNOWLEDGEABLE STAFF WILL TAKE GREAT PLEASURE IN MAKING CERTAIN YOUR VISIT IS A MEMORABLE EXPERIENCE.”
panoramic views of the sea, 50 Ocean Restaurant offers an exceptional dining experience. “Our decor is Manhattan meets Key West,” says Mark DeAtley, general manager of the oceanfront Delray Beach establishment, formerly known as Boston’s Upperdeck. With the completion of a major renovation last year, 50 Ocean offers diners dramatic second-floor views of the water in air-conditioned comfort. For those who enjoy an open-air experience, there’s also a new deck on the south overlook-
Joe Coletto
ing Boston’s on the Beach & Sandbar. The restaurant is open for lunch and dinner seven days a week with an a la carte
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T H E B O C A R AT O N O B S E R V E R
50 Ocean is located at 50 S. Ocean Blvd, Delray Beach. For more information, call 561-278-3364 or visit 50ocean.com.
LINDA BEAN’S PERFECT MAINE® LOBSTER CAFE Dishes It Up In Delray Beach
From the shores of Maine to the town of Delray Beach, Linda Bean brings her succulent lobster creations for all to enjoy. Linda Bean’s Perfect Maine® Lobster Cafe in Delray Beach was established in 2009. Specialty dishes include lobster rolls, lobster bisque and salads, Lobster Mac & Cheese (including gluten-free),
Cuisine Scene
‘MAINE-LY’ MOUTHWATERING
pasta “lobster traps” with lobster parmesan cream sauce, and award-winning clam chowder (to be featured at Walt Disney World’s 2012 Epcot® International Food and Wine Festival September 28 through November 12). “The relationship between Maine and Florida has always been strong,” explains Maine resident Linda Bean, granddaughter of renowned Maine retailer L.L. Bean. “‘Grampa’ Bean was a resident of Deerfield Beach in his late years. I look at Florida as an ideal market for authentic, cold-water Maine lobster.” What differentiates Maine lobsters from Florida’s warm water lobsters are their big claws, Bean points out. “Maine lobster claws are very big and we make our famous lobster rolls with claw and arm meat. We’ve now sold more than 200,000 of them. The light herb-blend dressing makes a subtle difference in enhancing the taste of the lobster itself; it’s my trade secret.” Another unique lobster delicacy that the cafe features is Bean’s trademarked Cuddlers®. “Lobster Cuddlers® are whole claw and
“MAINE LOBSTER CLAWS ARE VERY BIG AND WE MAKE OUR FAMOUS LOBSTER ROLLS WITH CLAW AND ARMSuzie MEAT.” Donovan
arm sets we prepare in the natural primal shell, pre-scored for snap-and-eat ease. My lobster for the 21st Century® means easy eating! And, surprisingly, Maine lobsters are healthy with fewer calories and less fat per serving than skinless chicken or turkey.” Bean has a passion for her mission to help small-boat fisherman. “Bottom line, they need the support of every lobster lover. We have a bountiful and sustainable supply so, ‘Floridians, enjoy eating more lobster!’” Looking ahead, Bean is heeding pa-
Linda Bean
tron requests to turn her cafe into a fullservice restaurant—and hopes to open
®
Linda Bean’s Perfect Maine Lobster Café is located at 200 E. Atlantic Avenue in the Pineapple Arts District, Delray Beach. For more information, call 561-276-2502 or visit LindaBeansPerfectMaine.com.
a sizable restaurant on Florida’s West Coast in 2014.
OCTOBER 2012
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Cuisine Scene
JOIN THE FAMILY! MATTEO’S In Boca Raton Makes Guests Feel At Home Renowned for excellent Italian food,
Rey De La Osa
generous portions and exceptional prices, Matteo’s is a Boca Raton dining landmark. “We treat every one of our guests like family,” says Peter Kramer, general manager. “We pride ourselves on the high quality of service, which has helped us build a loyal following over the past 12 years, and we welcome newcomers with a warm smile.” Open for dinner seven days a week, Matteo’s provides an inviting setting for any occasion. With seating for 250, it’s big enough for large-scale family events, while offering a relaxing, intimate setting for other occasions. Executive Chef Ervin Lazo has developed a mouthwatering menu that includes baked clams, Mediterranean mussels, and entrees like Penne Amatriciana and veal chop Valdostano. “One of our specialties is Chicken Matteo with Italian sausage and roasted vegetables seasoned to perfection—just right for hearty appetites,” says Kramer. A finely balanced wine and cocktail list accompanies the dinner menu, which includes
“IF YOU WANT THE FINEST ITALIAN DINING, WE INVITE YOU TO JOIN OUR FAMILY.”
an assortment of Italian desserts like cannolis, tiramisu and their signature homemade Napolean. Chef Lazo has been with Matteo’s Ervin Lazo and Peter Kramer
since the original restaurant opened 22 years ago on Long Island. Now, he trains the chefs at Matteo’s five other
lightened the menu for those watching
locations in New York, Connecticut and
their waistlines. “Matteo’s will also make
once in a while.” In addition to booking large private
Florida, while bringing the finest in Italian
special dishes for our guests, no matter
gatherings in the restaurant, Matteo’s
cuisine to diners in Boca. In addition to
how busy we are,” adds Kramer. “After
offers a full-service catering division for
the traditional dishes, Matteo’s has also
all, everyone likes a change of pace
weddings, showers, parties and corporate events. As Kramer says, “If you
Matteo’s Restaurant is located at 233 S. Federal Hwy., Boca Raton. For more information, call 561-392-0773 or visit matteosrestaurants.com.
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want the finest Italian dining, we invite you to join our family.”
Cuisine Scene
Photos by Munoz Photography
A PARTY PLACE PAVILION GRILLE The Perfect Place For Fabulous Food And Festive Times If you’re looking for a holiday party location or enjoy dining and dancing with friends, Pavilion Grille is one of Boca Raton’s special treasures. Located in a spectacular indoor atrium with tropical fountains, palm trees and a canopy-covered 2,000-square-foot dance floor, Pavilion Grille is an ideal venue for weddings, anniversaries, bar/bat mitzvahs, sweet sixteens, quinces, rentals for kosher events, family celebrations and corporate meetings. “Our American bistro-style menu includes steaks, fish, trendy appetizers, comfort foods and unique salad combinations,” says Liz Stark Perez, marketing director and partner. “From baked brie
to crab cakes and eggplant parmigiana, there’s something for everyone.” We specialize in stations buffets with 22 station possibilities. Pavilion Grille has a wide-ranging lineup of special activities, including “Oldies
“WE’RE NOT YOUR TYPICAL RESTAURANT!” Night” on Tuesdays, ballroom dancing on Wednesdays, and “doo-wop” music from the 1950s on Friday nights. “We have hundreds of loyal patrons who come for dinner and dancing each week,” says Stark Perez. “They have a great time and soon
Pavilion Grille is located in the atrium of the Stonegate Bank Building, 301 Yamato Road, Boca Raton. For more information, call 561-912-0000 or visit paviliongrille.com.
come back with their friends.” Pavilion Grille is open for lunch from Tuesday to Friday and reopens for happy hour and dinner in the evenings. Our private Grille room seats up to 60 and is available for meetings, rehearsal dinners and private events. Three-course or ala carte dinners can be served in the Atrium or Grille Room or bar area. In fact, Pavilion Grille was recently honored for “best food” in a July episode of the TLC show, “Four Weddings.” The restaurant, which is located in the Stonegate Bank Building, is available for parties, luncheons and special events just about any time of the week or weekend. For example, Pavilion Grille recently hosted a 70th birthday party for nearly 100 guests, a baby shower, a wedding reception and a corporate banquet. Two local high schools held their 2012 proms at the restaurant and plan to return next May. “We can organize sit-down lunches and dinners, as well as Champagne brunches and buffets with out-of-the-ordinary selections,” says Stark Perez. “We’re not your typical restaurant!”
OCTOBER 2012
93
Cuisine Scene
THAT’S ENTERTAINMENT PUBLIX APRON’S COOKING SCHOOL Provides Recipes For Fun With its cosmopolitan style, Boca Raton
Rey De La Osa
is a perfect fit for Publix Apron’s Cooking School, whose hands-on and demonstration classes reflect the rich cultural heritage of South Florida and the world. “We make our cooking classes entertaining as well as educational, so everyone can have fun in the kitchen,” says Resident Chef Rey De La Osa. Whether you’re a beginning, intermediate or experienced cook, the Publix Apron’s Cooking School offers daytime and evening classes for everyone, including couples, children and teens. Classes run for two hours or longer and are affordably priced, beginning at just $40. “Personally, I get a lot of satisfaction from the mix of people who attend our six-week Basics program,” says De La Osa. “Everyone learns something new every week. By the end of the course, they are sharing their recipes and ideas, becoming friends on Facebook and planning get-togethers. It’s very rewarding to make a difference in people’s lives.”
“IT’S VERY REWARDING TO MAKE A DIFFERENCE IN PEOPLE’S LIVES.”
Other classes from the Publix Apron’s Cooking School range from traditional American cuisine to regional and exotic fare, as well as cooking techniques, desserts and wine pairings. “In our advanced classes, we might cover grilling techniques, or how to make lox or pre-
The Publix Apron’s Cooking School also
“During each class, you’ll have the
pare sourdough bread,” says De La Osa.
brings in celebrity chefs, who showcase
opportunity to enjoy all of the food
“There really is something for everyone.
their favorite recipes, and “Talk of the
that is prepared, as well as sample
That’s one reason many people come
Town,” in which local chefs from nearby
wines from around the world,” says De
back to our school again and again.”
restaurants demonstrate their expertise.
La Osa. “This really makes it a fun night out for couples and friends, often more
The Publix Apron’s Cooking School is located in the Polo Club Shops at 5050 Champion Blvd., Boca Raton. For more information, call 561-994-4461 or visit publix.com/cookingschools. 94
T H E B O C A R AT O N O B S E R V E R
affordable than dining at a restaurant. Trust me, you will leave full!”
Cuisine Scene Brad Friedlander
Chef Peter Vauthy
DELECTABLE DUO
Pasta Bolognese. Diners are also discov-
RED RESTAURANT GROUP Debuts Rosso, Italia And Red, The Steakhouse
Sea Bass, Spinach & Ricotta Gnocchi
Two new restaurants have come to
proach to the food is that everything is
Angus Beef Prime-Aged Filet always sells
Boca Raton—and are already creating
done from scratch—we prepare every-
the best, then the C.A.B. Prime New York
quite a sensation.
thing in-house, bake all of our breads,
Strip, our creamed corn that we remove
sauces and desserts. Our pizzas are real
from the husk, and our house-made
Neapolitan style.”
tater tots,” Friedlander points out.
ering the restaurant’s Mediterranean and a full selection of hand-picked, imported cheeses and salami. “At Red, the Steakhouse, the Certified
Rosso, Italia, Red Restaurant Group’s first Italian-concept restaurant, opened
The
in April 2012 at 1901 North Military Trail, at the same time that its sister restaurant, Red, the Steakhouse, premiered next door. “Rosso (Italia) is our version of a con-
celebrated
Red
Restaurant
“WE ARE PASSIONATE ABOUT WHAT WE DO AND HOW WE DEAL WITH FOOD.”
Group, well-known for its award-winning
Word is quickly spreading about Rosso,
staffs its restaurants with more CIA (Cu-
steakhouses in Cleveland and South Beach—including Moxie and Red—
temporary, young Italian restaurant
Italia’s
pasta,
linary Institute of America) graduates
with a very stark clean appearance,”
brick-oven pizzas, grilled meats and fish,
than probably any other small restau-
explains Brad Friedlander, president/
and fresh salads. Menu favorites include
rant group, says Friedlander.
CEO of Red Restaurant Group. “We en-
roasted artichokes, calamari, roasted
“We are passionate about what we do
vision the presentation of the food on
shrimp, and sumptuous main courses like
and how we deal with food. Our restau-
the plates as part of the decor. The ap-
Veal Milanese, Chicken Parmesan and
rants have won countless awards for food
authentic
handmade
and wine over the years—and our chefs
Red Restaurant Group is located at Wyndham Boca Raton,1901 North Military Trail, Boca Raton. For more information, call 561-353-9139 or visit redthesteakhouse.com
have been selected many times to cook at the James Beard House in New York.”
OCTOBER 2012
95
Cuisine Scene
A CHIC NEW CONCEPT
ing on a lake of crème anglaise.
STÉPHANE’S AMERICAN & FRENCH CUISINE Serves Sophisticated Fare At Affordable Prices
melier Virginia Philip, Stéphane’s offers a
Under the direction of Master Somselection of more than 150 moderately priced wines. Diners can use an innovative iPad pairing application to find the
Stéphane Lang-Willar believes that “in
Belleme have created an intriguing
perfect wine—or beer—for their meal. Bar
order to live well, one must eat well.”
menu of elegant, value-oriented dishes
manager and mixologist Melvin Negron
That culinary philosophy is driving the
for lunch and dinner. Stéphane’s serves
has created a spirited list of signature
success of Stéphane’s American &
only the freshest sustainable seafood
cocktails and martinis like the Brunette, a
French Cuisine, a chic new restaurant
and meat dishes with taste-tempting
smooth blend of Van Gogh Espresso vodka, Frangelico and Kahlua topped with
and lounge in Boca Raton. “We offer an exciting new dining concept with sophisticated, affordably
“IN ORDER TO LIVE WELL, ONE MUST EAT WELL.”
Godiva white chocolate pearls. Stéphane’s offers a special prix-fixe
priced American and French selections,”
lunch Monday through Friday and a
says Lang-Willar, a native of Paris, France,
sumptuous
a-la-carte
Champagne
whose 30-plus years of restaurant experi-
accompaniments. There’s a full raw bar
brunch on Saturdays and Sundays. On
ence includes owning and operating the
and entrees that range from aged prime
Wednesday evenings, ladies can en-
first public restaurant chain in France. “We
rib and seared tuna to pork chops with
joy a complimentary cocktail for “Girls
are committed to providing the healthiest
potato puree, apple compote and mus-
Night Out.” There’s also a small bites
and most sublime cuisine for our patrons.”
tard pan sauce. And don’t miss desserts
menu during cocktail hour every after-
Lang-Willar and Executive Chef John
like delicately poached meringues float-
noon and late at night. As Lang-Willar says, “Once you sam-
Stéphane’s is located at 2006 N.E. Executive Circle, Boca Raton. For more information, call 561-893-8838 or visit stephanesrestaurant.com.
96
T H E B O C A R AT O N O B S E R V E R
ple all we have to offer, we know you’ll return to Stéphane’s.”
Cuisine Scene
TRADITION WITH A TWIST
fine china and silverware, the restaurant
TEALICIOUS TEAROOM & GIFTS Offers Elegant Eats In A Unique Setting
dining and special events like birthday
has a true Old World atmosphere for tea, parties, baby showers, bridal showers and organization lunches for up to 50 people. “We have guests coming from
Picture yourself sipping a traditional
offerings that accent her heritage. That
as far north as Stuart and Jupiter to enjoy
English beverage from elegant china,
could be zucchini frittatas served as fin-
our unique setting,” says Occhiogrosso.
and enjoying delicious scones and can-
ger sandwiches or mushrooms stuffed
Since TeaLicious Tearoom is open from
apes in a warm and cozy setting. That’s
with grated Romano cheese, or a fresh
mid-morning to late afternoon, guests
the unique experience at the TeaLicious
minestrone or pasta fagioli soup. In fact,
can enjoy a late breakfast or mid-day lunch as well as high tea. The restau-
Tearoom & Gifts in Delray Beach. “We are known throughout South Florida for our afternoon English High Tea,” says Chef Antoinette Occhiogrosso. “It’s
“IT’S A TIME TO MINGLE WITH FRIENDS, A CHANCE TO UNWIND, AN OPPORTUNITY TO TAKE YOUR TIME AND TO SAVOR JUST BEING ALIVE.”
rant’s wide-ranging menu features fresh garden salads, quiches, paninis, crepes and sandwiches. After enjoying lunch, high tea or a pri-
a time to mingle with friends, a chance to unwind, an opportunity to take your
the chef was formerly at Vito’s Italian
vate party, many guests linger to explore
time and to savor just being alive. And
Restaurant in Boca Raton until 2005.
the gift shop next door. It’s filled with bou-
Now, she and owner Maryann Mate-
tique jewelry, handbags and other spe-
sic have teamed up to bring a little bit of
cial items. Of course, there are plenty of
Chef Occhiogrosso delights in surpris-
Olde England to Delray. From the uphol-
teas and accessories to take home as
ing guests with some out-of-the-ordinary
stered chairs and elegant wallpaper to
well. “Our restaurant is like a pot of warm
because I’m Italian, we offer tea with a few special twists.”
delicious tea,” says Occhiogrosso. “We
TeaLicious Tearoom & Gifts is located at 4997 W. Atlantic Avenue, Delray Beach. For more information, call 561-638-5155 or visit tealicioustearoom.com.
know you will enjoy the experience and keep you coming back for more.”
OCTOBER 2012
97
Cuisine Scene
TROPICAL RETREAT
Under the direction of Executive Chef Lindsay Autry, the Sundy House is bring-
THE SUNDY HOUSE RESTAURANT & INN Blends Fine Dining With History, Art And Culture
ing a new chapter to dining in historic downtown Delray Beach. A recent finalist in “Top Chef Texas,” Autry is known for her creative menus that embrace Mediterranean flavors while blending in her southern roots. “Lindsay transforms every meal into an inspired work of art,” says Bruce Siegel, general manager. Known for impeccable service as well as a relaxing tropical ambiance, the Sundy House has three elegant dining rooms and the Roux Bamboux Lounge, along with alfresco dining on its outdoor patios. A secluded retreat listed on the National Register of Historic Places—once the home of the city’s first mayor—the Sundy House is a quiet oasis with 11 uniquely appointed guest rooms. The building is surrounded by the lush Taru Gardens, where the dining tables, and a beautiful natural swimming pond.
“IT’S A UNIQUE WAY TO RELAX AND ENJOY THE FINEST IN OUR REGIONAL CUISINE IN A VERY SPECIAL SETTING.” The Sundy House Restaurant is open daily for lunch and dinner, and for a renowned Sunday brunch. “Our brunch features a wide variety of salads, seafoods, carving stations, omelettes and more,” says Siegel. “There’s something for Lindsay Autry
everyone—including our delicious South Florida desserts like starfruit tarts and mango mousse. In fact, the Palm Beach Post honored the Sundy House as the “Best Brunch and Most Romantic Restaurant.” With its appealing menu and atmosphere, the Sundy House is an ideal location for bridal luncheons, baby showers, birthday parties, weddings, receptions and other special occasions. Menus can be designed for each event drawing on the team’s food and beverage expertise. “The Sundy House is a place where fine dining merges with history, art and culture,” says Siegel. “It’s a unique way
The Sundy House Restaurant & Inn is located at 106 S. Swinton Ave., Delray Beach. For more information, call 561-272-5678 or visit sundyhouse.com. 98
T H E B O C A R AT O N O B S E R V E R
SPECIAL ADVERTISING SECTION
to relax and enjoy the finest in our regional cuisine in a very special setting.”
Photos by Atissa Dragun and Rich Graulich
the staff grows fresh herbs and spices for
Cuisine Scene
THE REAL THING VIC & ANGELO’S Offers Authentic Italian Dining In A Warm And Elegant Setting
Vic & Angelo’s signature Italian dishes are cooked to order using traditional methods practiced by generations of Italians. Seafood dishes range from Mediterranean sea bass and Dover sole to snapper and trout. “Our menu includes
Authenticity is the key to success for Vic &
and refined,” says Robin. “We believe in
an extremely wide variety of selections
Angelo’s rustic Italian eatery in Delray
the traditional Italian dinner, where ev-
for everyone,” adds Robin.
Beach. From pizzas and pastas to steaks
eryone comes together to feast.”
and seafood, every recipe calls for the freshest and finest ingredients. “Our sauces are made with San Marzano tomatoes
“OUR ATMOSPHERE IS WARM AND FRIENDLY, YET ELEGANT AND REFINED.”
Noting that Vic & Angelo’s was named one of OpenTable’s Top 100 Florida restaurants for outdoor dining, Robin says, “We want you to enjoy our high level of service
imported directly from the soil of Mount
when dining inside, outside or at our unique
Vesuvius in Italy,” says Adam Robin, man-
inside and outside bar.” In fact, the restau-
aging partner. “It gives them a sweeter
rant received five stars for its “warm and
taste and a higher iron content. We also
approachable service” from the American
import our mozzarella cheese from Italy,
Academy of Hospitality Sciences.
and our pizza dough uses water imported
Summing up the enduring appeal of Vic
from New York for a truly authentic coal-
& Angelo’s, Robin says, “Our guests can
oven-pizza experience.”
sit down, relax, and enjoy their food and
Located in the heart of downtown
conversation with family and friends. From
Delray, Vic & Angelo’s is open seven
our red Venetian chandeliers to our brick
days a week for lunch and dinner, and
walls and mahogany floors, we offer the
hosts a popular Saturday and Sunday
feeling of big city, as well as rustic Italian
brunch. It’s just around the corner from
dining in the heart of South Florida.”
The Office, an American gastro pub under the same ownership. “Our atmosphere is warm and friendly, yet elegant
Vic & Angelo’s is located at 290 E. Atlantic Ave., Delray Beach. For information, call 561-278-9570 or visit vicandangelos.com
OCTOBER 2012
99
C R A B L O V E R S, S TA R T Y O U R E N G I N E S
C R A B L O V E R S, J O I N U S A S F L O R I D A S T O N E C R A B I S B A C K I N S E A S O N S TA R T I N G O C T O B E R 1 7 T H !
Enjoy unlimited Florida Stone Crab for one low price every Monday night. From our traps to your table in hours.
“Best Service” – Boca Raton Magazine Readers’ Choice Award, 2010-2011 “Best Dessert” – Boca Raton Magazine “Award of Excellence” – Wine Spectator Magazine
In Mizner Park at
351 Plaza Real
561 391 0755
www.trulucks.com
Љ
inside Where to find succulent steaks, freshbaked pastries and the hottest culinary soirees in town…
102
recipes
104
reviews
108 bites
Photos by World Red Eye Productions
THE DISH ON FOOD, WINE & RESTAURANTS
TRÈS BIEN: Stéphane’s famous Poulet de St. Tropez
COOKING GOOD: Famous foodies at the 2012 South Beach Wine & Food Festival who will appear in 2013 include (Clockwise From Top) Rachael Ray, Rocco DiSpirito, Guy Fieri and Paula Deen
GET THE DISH Tickets On Sale This Month For 2013 South Beach Wine & Food Festival elieve it or not, the 12th Annual Food Network South Beach Wine & Food Festival is just around the corner, and we’ve got all the delicious details. The highly anticipated event, which begins selling tickets to the general public on October 22 and takes place February 21-24, 2013, features the world’s most renowned wine and spirits producers, chefs and culinary personalities. Not to mention some amazing parties, informative seminars, hands-on demonstrations and really (really) amazing food at ultraglam locales.
Photos courtesy of Yogurtland
B
According to organizers, the 2013 festival will include a bouillabaisse of fresh happenings and talent. Brand-new events on tap this year include “Jiro Dreams of Sushi,” a film screening and Q&A session hosted by Anthony Bourdain, followed by a Sushi & Sake Reception with Katsuya Uechi; Garden to Glass, a latenight event hosted by Emeril Lagasse, featuring Bar Lab cocktails made with fruits, veggies and plants; an alfresco Italian feast prepared by London’s Nigella Lawson and New York’s Andrew Carmellini; a tribute dinner honoring Nobu Matsuhisa and Chris-
tophe Navarre, hosted by Martha Stewart; and a Best of the Bay dinner hosted by Michael Mina, with Tyler Florence, Nancy Oakes, Richard Reddington and Thomas McNaughton. And that’s just for starters. About 50 events will also include Trucks, a celebration of Miami’s flourishing street food scene hosted by Travel Channel’s Andrew Zimmerman; Moët Hennessy’s The Q, a barbecue feast featuring Paula Deen, with sons Jamie and Bobby; a Southern Kitchen Brunch hosted by country singer/new Food Network star Trisha Yearwood; a
Burger Bash with Rachael Ray and a BBQ & the Blues event featuring The Boca Raton Observer’s October cover chef, Geoffrey Zakarian. The closing night party will be led by Food Network’s Guy Fieri (a former cover chef in The Boca Raton Observer), with a live concert by Miami’s own Ziggy Marley. “We’re excited to share an extraordinary line-up with our fellow wine, spirits and food enthusiasts around the globe,” said Lee Brian Schrager, the festival’s founder and director, and vice president of corporate communications and national events at South-
ern Wine & Spirits of America, which hosts the festival. More than 60,000 guests attended last year’s food fest, which showcased in excess of 150 chefs and 250 wineries, spirits companies and beverage producers. The annual event thus far has raised nearly $17 million for the Chaplin School of Hospitality and Tourism Management at Miami’s Florida International University and the Southern Wine & Spirits Beverage Management Center. O For information and tickets, call 877-762-3933 or visit sobefest.com.
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r a F e c to r Fa
Scare Up Some ghoulish Treats For Halloween
There’s no need tto dip into your kids’ candy to get your holiday sugar fix. Whethe er you’re hosting or attending a party, or just feel Whether like whipping up some festive eats, you’ll find great recipes in author Annie Rigg's “Halloween Treats: Simply Spooky Recipes For Ghoulish Sweet Treats.” From quirky meringue bones to grotesque swampy jellies, there’s something for every creepy predilection.
MERINGUE BONES Eerily realistic in appearance but easy to make, these bones can be made up to two days prior to serving and stored in an airtight box. Make them in different shapes and sizes, and give some away to trick-ortreaters. (Makes about 20) INGREDIENTS 1 cup superfine sugar 3 ½ ounces egg whites (from 3-4 eggs) TOOLS/DECORATIONS Pinch of salt Piping bag, fitted with plain 3/8-inch tip 2 solid baking sheets, lined with baking parchment INSTRUCTIONS: Preheat oven to
400˚F. Tip sugar into a small roasting tray and heat on middle shelf of preheated oven for about 4 minutes or until hot to the touch. When sugar is hot enough, remove from oven and turn oven temperature down to 225˚F. Put egg whites and salt in bowl; whisk with an electric whisk until 102
foamy. Quickly tip hot sugar into bowl and whisk on medium-high speed for about 6 minutes until meringue is very thick, super glossy and white. Spoon meringue into piping bag. Pipe log shapes, each about 4 inches long on baking sheets, spacing them well apart. Pipe 2 balls of meringue at each end of logs to make bone shape. Bake on middle shelf of oven for about 40 minutes or until crisp. Turn oven off and leave bones to cool inside.
GLITTERY GHOSTS These cookies are ideal gifts for a Halloween party host. Make them in different colors, keep them Casper white or bake them on Popsicle sticks— they’re cute no matter how you present them. (Makes about 12) INGREDIENTS FOR VANILLA COOKIE DOUGH 2 ½ cups all-purpose flour 1 ¼ cups self-rising flour Pinch of salt 2 sticks butter, soft
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2
/3 cup sugar 1 egg yolk 1 tsp. pure vanilla extract TOOLS/DECORATIONS 3½ cups royal icing mix Black food-coloring paste Edible glitter Ghost cookie cutters Baking sheets lined with nonstick baking parchment Disposable piping bags
INSTRUCTIONS: To make vanilla cookie dough: Sift flours and salt; set aside. Put butter and sugar in mixing bowl and cream until light and fluffy for 3-4 minutes. Beat in egg yolk and vanilla extract until fully
incorporated. Add sifted dry ingredients; mix until well-incorporated and mixture forms a dough (do not overwork dough). Flatten into a disc, place in plastic wrap and refrigerate for about 2 hours. Preheat oven to 400˚F. Lightly dust a clean, dry surface with flour and roll dough to 1/8-inch thickness. Use cutter to stamp out as many cookies as possible. Arrange on prepared baking sheets. Gather scraps, knead lightly, re-roll and stamp out more cookies until all dough is used. Bake in batches on middle shelf of preheated oven for 12-16 minutes or until golden at edges. Allow to cool completely on baking sheets. To decorate: prepare royal icing according to package instructions. Spoon 1-2 tablespoons into small bowl and tint black using food-coloring paste. Cover and set aside. Fill a piping bag with remaining untinted icing. Carefully pipe a fine outline around edge of each cookie. Allow to dry for at least 10 minutes before flooding middle with more icing. Make sure icing evenly fills outline. Lay cookies on sheet of bak-
Pinch of salt 1 tsp. baking soda 1 tsp. white vinegar INGREDIENTS FOR HATS 10 ounces semisweet chocolate, chopped 18-20 ice-cream cones Edible silver balls INGREDIENTS FOR CHOCOLATE MERINGUE BUTTERCREAM 5 ounces semisweet chocolate, chopped 1 cup superfine sugar 3 egg whites 2 sticks butter, soft and diced 1 tsp. pure vanilla extract
ing parchment and sprinkle edible glitter evenly over them. Gently tip cookies over to discard excess glitter. Pipe white dots for eyes on each ghost; fill another piping bag with black royal icing and pipe black dots on top. Allow to dry completely before serving.
SWAMPY JELLIES Make these the same day you serve them, and be sure to include lots of confectionery spiders, worms and teeth. These grotesque treats look particularly realistic in jars, though glasses work too. (Makes 6-8) INGREDIENTS 6 gelatin leaves 3 cups lime (or other green-colored) cordial drink, made according to taste Sugar, to taste Green food-coloring paste Gummy worms and other creepy Halloween candy 6-8 glasses or glass jars INSTRUCTIONS: Soak gelatin leaves in a dish of cold water for 3 minutes or until softened. Heat half cordial drink in saucepan until just below boiling point; remove from heat. Drain gelatin leaves, squeeze out ex-
cess water, add to hot juice and stir until melted. Add remaining cordial drink and sugar, to taste. Using a toothpick, add a little green foodcoloring paste to make jelly a truly slimy color. Allow jelly to cool until it just starts to thicken and is slightly lumpy. Pour into glasses or glass jars and leave until almost set. Push gummy worms and other gross Halloween candy into jelly and refrigerate until completely set. Serve with a few creepy crawlies on the side.
WIZARDS’ HATS CAKES The cupcakes and chocolatecoated cones for these hats can be prepared in advance and assembled the day you serve them. For an extra treat, fill the cones with assorted candies. (Makes 12) INGREDIENTS FOR RED VELVET CAKE 1½ sticks butter, soft 1¼ cups sugar 2 eggs, lightly beaten 1 tsp. pure vanilla extract ½ tsp. red food-coloring paste ½ cup buttermilk, at room temperature 11/3 cups all-purpose flour 2 tbsp. unsweetened cocoa powder
“Halloween Treats: Simply Spooky Recipes For Ghoulish Sweet Treats” is published by Ryland Peters & Small. Photography by William Lingwood. Find the book at rylandpeters.com.
TOOLS/DECORATIONS Assorted sprinkles Assorted candies 12-hole muffin pan, lined with foil cases Sugar thermometer INSTRUCTIONS: To make red velvet cake: preheat oven to 350˚F. Put butter and sugar in mixing bowl and cream until pale and light, for 3-4 minutes. Gradually add eggs and vanilla extract, mixing well between each addition and occasionally scraping down sides of bowl with rubber spatula. Mix red food coloring with buttermilk until evenly colored. In another bowl, sift together flour, cocoa powder and salt. Add sifted dry ingredients to cake mixture in alternate batches with the red buttermilk and mix until smooth. In small bowl, mix baking soda and vinegar, then quickly add to the cake mixture and mix until thoroughly incorporated. Divide mixture between paper cases and bake on middle shelf of preheated oven for about 20 minutes, or until well-risen and a skewer inserted into middle of cakes comes out clean. Cool in muffin pan for 3 minutes before transferring to wire rack until cold. To make hats: melt 10 ounces semisweet chocolate in heatproof bowl either in microwave on low setting, or over a pan of barely
simmering water (don’t let base of bowl touch water). Stir until smooth. Hold an ice-cream cone over bowl of chocolate and pour melted chocolate over it with a spoon until cone is evenly coated, allowing excess chocolate to drip back into bowl. Scatter with edible silver balls; stand hats upright on a tray and allow to set. To make chocolate meringue buttercream: melt 5 ounces semisweet chocolate in bowl as above. Allow to cool until almost cold. Put sugar and egg whites in heatproof bowl set over pan of simmering water. Whisk slowly with balloon whisk until sugar has dissolved, mixture starts to thicken and turn white and it reaches 60˚C/140˚F on sugar thermometer, for about 4 minutes. Remove from heat and whisk with electric whisk on medium speed for another 3 minutes or until cold, very thick and glossy white. Gradually add diced butter, beating constantly until butter has been incorporated and frosting is smooth. Fold in vanilla extract. Add cooled, melted chocolate once butter has been incorporated. To decorate: cover top of each cupcake with a swirl of chocolate meringue buttercream and scatter assorted sprinkles over top. Fill chocolate-coated ice cream cones with candies and stick one on top of each cupcake. O
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taste review
MANGIA!: (Clockwise From Right) Rigatoni Bolognese; Chicken Scarpariello; Bobby Pellegrino
DELICIOUS DEPARTURE Pellegrino’s Ristorante Stands Out From The Crowd BY LINDA HAASE obby Pellegrino is determined that his beloved restaurant not be a stereotypical Italian eatery: “Forget red-checkered tablecloths, empty Chianti bottles and plastic grapes hanging from arbors. This sparkling facility is upscale, white-tablecloth all the way,
B
The food is as robust as the country it hails from, the ambiance as welcoming as a big Italian family. highlighted by warm decorator touches,” he boasts on the eatery’s website. It’s obvious this venerable restaurateur wants guests to experience dining with distinctive touches that make a meal memorable. And his cozy Boca Raton namesake, Pellegrino’s Ristorante, provides just that. The food is as 104
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robust as the country it hails from, the ambiance as welcoming as a big Italian family. We especially appreciated the unexpected touches— from the life-sized cutouts of Dean Martin and Marilyn Monroe on restroom stall doors to the TV playing a loop of breathtaking, panoramic vistas of Italy and Sicily. A large covered outdoor patio is dog friendly and WiFi compatible. There’s also much to love about the restaurant’s Old World Southern Italian cuisine. We suggest you begin with the Insalate della Casa (a house salad packed with veggies) served with homemade basil-vinaigrette dressing so good it should be bottled and sold. If you dine on a night when
Meatball Parmigiana is one of the specials, don’t pass it up. The moist, flavorful meatball is topped with a heaping portion of mozzarella cheese and slathered in an irresistible sauce. (Keep the bread basket nearby; you’ll want to devour every last drop.) Entrees include veal, chicken, pork, seafood, pasta and fish. The Vitello alla Sorrentino (veal medallions in a light pizzaiola sauce, layered with eggplant, prosciutto
where Pellegrino’s Ristorante is located at 3360 N. Federal Highway in Boca Raton. For more information, call 561-368-5520 or visit pellegrinosofboca.com.
and mozzarella cheese) was one of our favorites. Fish lovers should hook the Catch of the Day, which can be sautéed with clams and mussels in a white wine sauce, or encrusted with herbed breadcrumbs, egg-battered and sautéed in lemon sauce or infused with white wine, capers, anchovies, onions, olives, tomatoes and herbs. All dinners are served with a tasty Italian-style potato croquette—a nice departure from the typical pasta accompaniment. Desserts including tiramisu, chocolate cake, cannolis and cheesecake are homemade and delightful. For an atypical Italian dining experience, you can’t go wrong at Pellegrino’s Ristorante. O
We Hate to Advertise But We Love to Brag! “Best Steakhouse in South Florida” The Sun Sentinel 2011 - Chops Lobster Bar
“Top Steakhouse in Palm Beach County” Zagat Survey 2012 - Chops Lobster Bar
101 Plaza Real South, Boca Raton Phone 561-395-2675
“Best Seafood” Reader’s Choice Awards Boca Raton Magazine 2011 - City Fish Market
7940 Glades Road, Boca Raton Phone 561-487-1600
Ask about Private Dining, Catering and Special Event options. buckheadrestaurants.com
taste review
STYLE AND SUBSTANCE Red, The Steakhouse Serves Up Decadent Dishes In A Chic, Contemporary Setting BY LINDA HAASE ed, The Steakhouse will make you feel as if a scarlet carpet was rolled out just for you. It’s the Rolls Royce of steakhouses, where exquisite cuisine is presented with class and elegance. Yet, there’s nothing pretentious about this 135seat boutique steakhouse in Boca Raton, which is more intimate than its South Beach and Cleveland sister restaurants. The staff is efficient and the decor clean and contemporary, but the
R EXTREME CUISINE: (Clockwise From Top) Meatballs and Spaghetti alla Chitarra with Red Sauce; Wild Caught Salmon; Certified Angus Beef Prime Bone-In New York Strip
true star here is the food. Only the finest ingredients are served, and this includes the aged certified Angus beef USDA-Prime steaks (less than 1.5 percent of all beef earns this elite label). That’s one of the reasons the eatery’s JB’s Steak Tartare appetizer is the best version of this delicacy that will ever cross your lips. We’re not the only fans of their sublime steaks, which are cooked to perfection and seasoned with ko-
sher salt, tellichery pepper, extra-virgin olive oil and a mixture of herbs. Esquire magazine included the restaurant among its five great steakhouses to visit. Equally tasty are the restaurant’s seafood, pasta, chicken, lamb and veal dishes. And should you have difficulty deciding what to order, or how it should be cooked, the staff is extremely helpful and their suggestions will not disappoint. An ambitious menu includes a variety of madefrom-scratch dishes showcasing the talent and creativity of Executive Chef Jarod Higgins. Offerings include Buratta Salad, a beautifully present-
where Red, The Steakhouse is located at 1901 N. Military Trail, Boca Raton in the Wyndham Hotel. For more information, call 561-353-9139 or visit redthesteakhouse.com.
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ed combination of sliced heirloom tomatoes drizzled with extra-virgin olive oil and aged balsamic vinegar, accompanied by a creamy Burrata cheese. Ordinary vegetables here are elevated to extraordinary, especially the popular creamed corn, served sprinkled with cornbread. Also delightful is the Baked Lobster Mac and Cheese, with large spirals of macaroni and generous chunks of lobster. And when it comes to dessert, there are eight sinfully sweet dishes from which to choose, including Fresh-n-Hot Donut Holes, served with sides of chocolate and caramel sauces, and raspberry jam; Molten Chocolate Cake (our favorite), and a selection of gelatos and sorbets. You can also choose from a selection of artisanal cheeses and after-dinner drinks. Whatever you choose, you can count on an impeccable meal from start to finish at Red, The Steakhouse. O
taste listings
ABE & LOUIE’S Glades Plaza
FIFTH AVENUE GRILL 821 S.E. Fifth Ave. ❘ Delray Beach ❘ 561.265.0122 ❘ Lunch and Dinner daily.
561.447.0024 ❘ Lunch Monday-Friday,
GRAND LUX CAFE Town
AMERICAN/STEAKHOUSES ❘ 2200 W. Glades Rd. ❘ Boca Raton ❘
Dinner nightly, Sunday Brunch. ABSINTHE Shops at Boca
Center ❘ 5150 Town Center Circle ❘ Boca Raton ❘ 561.620.3754 ❘ Breakfast and Dinner daily. ATLANTIC GRILLE Seagate Hotel & Spa ❘ 1000 E. Atlantic Ave. ❘ Delray Beach ❘ 561.665.4900 ❘ Dinner daily, Brunch Saturday-Sunday. BOGART’S BAR & GRILLE
Cinemark Palace 20 ❘ 3200 Airport Rd. ❘ 561.544.3044 ❘ Lunch and Dinner daily. BONEFISH GRILL Boca Grove
Shopping Center ❘ 21065 Powerline Rd. ❘ 561.483.4949 ❘ Dinner daily. BREWZZI Glades Plaza ❘
2222 Glades Rd. ❘ Boca Raton ❘ ❘ Lunch and Dinner daily. 561.392.2739
BROOKS RESTAURANT 500 South Federal Hwy. ❘ Deerfield Beach ❘ 954.427.9302 ❘ Dinner Wednesday-Sunday in season, off-season Friday-Sunday. THE CAPITAL GRILLE
6000 Glades Rd. ❘ Boca Raton ❘ 561.368.1077 ❘ Lunch MondayFriday, Dinner nightly. CARMEN’S Boca Raton Bridge
Resort ❘ 999 Camino Real ❘ Boca Raton ❘ 561.368.9500 ❘ Dinner Friday-Saturday, Brunch Sunday. CHOPS LOBSTER BAR 101
Plaza Real South ❘ Boca Raton ❘ ❘ Dinner nightly.
561.395.2675
TWO GEORGES AT THE COVE MARINA 1754 S.E. Third Ct. ❘
Deerfield Beach ❘ 954.421.9272 ❘ Lunch and Dinner daily.
CUT 432 432 E. Atlantic Ave. ❘
Delray Beach ❘ 561.272.9898 ❘ Dinner nightly.
DADA 52 North Swinton Ave. ❘ Delray Beach ❘ 561.330.3232 ❘ Dinner nightly.
108
Center ❘ 6000 Glades Rd. ❘ Boca Raton ❘ 561.392.2141 ❘ Lunch and Dinner daily. THE GRILLE ON CONGRESS
5101 Congress Ave. ❘ Boca Raton ❘ 561.912.9800 ❘ Lunch MondayFriday, Dinner Monday-Saturday. HENRY’S The Shoppes at
Addison Place ❘ 16850 Jog Rd. ❘ Delray Beach ❘ 561.638.1949 ❘ Lunch Monday-Saturday, Dinner nightly. HOOTERS Glades Plaza ❘
2240 N.W. 19th St. ❘ Boca Raton ❘ 561.391.8903 ❘ Lunch and Dinner daily.
HOUSTON’S 1900 N.W.
Executive Center Circle ❘ Boca Raton ❘ 561.998.0550 ❘ Lunch and Dinner daily.
Rd. ❘ Boca Raton ❘ 561.347.9875 ❘ Lunch and Dinner daily. KATHY’S GAZEBO CAFE
MAX’S HARVEST Delray Beach ❘
4199 N. Federal Hwy. ❘ Boca Raton ❘ 561.395.6033 ❘ Lunch Monday-Friday, Dinner Monday-Saturday.
MIA'S GRILLE 2399 N.
Tr. ❘ Boca Raton ❘ 561.995.5044 ❘ Dinner nightly.
LUCILLE’S BAD TO THE BONE BBQ Regency Court ❘ 3011 Yamato
MILLER’S EAST BOCA ALE HOUSE Shoppes at Blue
Rd. ❘ Boca Raton ❘ 561.997.9557 ❘ Lunch and Dinner daily.
561.338.6388
Lake ❘ 1200 Yamato Rd. ❘ Boca Raton ❘ 561.988.9142 ❘ Lunch and Dinner daily. MILLER’S WEST BOCA ALE HOUSE Boca Lyons Plaza ❘
9244 W. Glades Rd. ❘ Boca Raton ❘ 561.487.2989 ❘ Lunch and Dinner daily.
MORTON’S, THE STEAKHOUSE
City Oyster & Sushi Bar In Delray Opens In-House Bake Shop
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169 N.E. Second Ave. ❘561.381.9970 ❘ Dinner nightly, Brunch Sunday. Federal Hwy. ❘ Boca Raton ❘ ❘ Lunch and Dinner Monday-Friday, Sunday. Closed Saturday.
KEE GRILL 17940 N. Military
GOT PASTRIES?
S
Town Center ❘ 5860 Glades Rd. ❘ 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-Sunday.
J. ALEXANDER’S 1400 Glades
BITES/
weet news: City Oyster & Sushi Bar in Delray Beach has opened an in-house bake shop overseen by Pastry Chef Nico Jambetakis. Under the chef’s direction, the eatery’s new pastry kitchen serves mouthwatering desserts such as White Chocolate Banana Nutella Bread Pudding and Strawberry Shortcake with Lemon Curd, as well as fresh-baked parker house rolls, buttermilk biscuits, focaccia and challah buns for City Oyster’s famous lobster rolls. In addition, there are a variety of brunch treats, such as cinnamon brioche rolls, streusel, scones and biscotti, and Greek specialties like baklava and Galaktoboureko. Top-
MARIPOSA Neiman Marcus at
The Shops at Boca Center ❘ 5050 Town Center Circle ❘ Boca Raton ❘ 561.392.7724 ❘ Dinner nightly. NEW YORK PRIME 2350 N.W.
Executive Center Dr. ❘ Boca Raton ❘ ❘ Dinner nightly.
561.998.3881
Nico Jambetakis
ping it all off is a new monthly pie program offering rustic handmade creations, such as the chef’s fall Plum, Rhubarb & Strawberry Pie. Jambetakis developed a passion for baking as a child in Tanzania, where his grandmother owned a bakery and taught him to make butter cake. Born of Greek descent, he later studied the pastry arts in Crete before moving to the United States in 1996. City Oyster & Sushi Bar is located at 213 E. Atlantic Ave., Delray Beach. For more information, call 561272-0220.
OCEANS 234 234 N. 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 and Dinner daily.
THE PAVILION GRILLE 301 Yamato Rd. ❘ Boca Raton ❘ 561.912.0000 ❘ Lunch TuesdayFriday, Dinner Tuesday-Saturday. RACKS DOWNTOWN EATERY & TAVERN Mizner Park ❘
402 Plaza Real ❘ Boca Raton ❘ 561.395.1662 ❘ Lunch and Dinner daily.
REBEL HOUSE 297 E. Palmetto
Park Rd. ❘ Boca Raton ❘ 561.353.5888 ❘ Dinner nightly.
taste listings
RED, THE STEAKHOUSE 1901 N. Military Trail ❘ Boca Raton ❘ 561.353.9139 ❘ Dinner nightly. RUTH’S CHRIS STEAK HOUSE 225 N.E. Mizner
Blvd. ❘ Boca Raton ❘ 561.392.6746 ❘ Dinner nightly.
SEASONS 52 2300 N.W.
Executive Center Dr. ❘ Boca Raton ❘ 561.998.9952 ❘ Lunch and Dinner daily. 75 MAIN DELRAY 270 E.
Atlantic Ave. ❘ Delray Beach ❘ 561.243.7975 ❘ Brunch and Dinner daily.
WATERCOLORS CAFE Boca
Raton Bridge Hotel ❘ 999 E. Camino Real ❘ Boca Raton ❘ 561.368.9500 ❘ Breakfast, Lunch and Dinner daily.
ASIAN/SUSHI
500 Via de Palmas, #79 ❘ Boca Raton ❘ 561.367.3283 ❘ Lunch Tuesday-Saturday, Dinner Tuesday-Sunday, Brunch Sunday.
5 SPICE ASIAN STREET MARKET
GARY WOO ASIAN BISTRO
Shoppes of Blue Lake ❘ 1200 Yamato Rd. ❘ Boca Raton ❘ 561.989.1688 ❘ Lunch and Dinner daily.
3400 N. Federal Hwy. ❘ Boca Raton ❘ 561.368.8803 ❘ Lunch Monday-Friday, Dinner nightly. Closed Tuesdays.
ASIA SUSHI/WOK/GRILL
HOUSE OF SIAM 25 N.E.
7600 Camino Real ❘ Boca Raton ❘ 561.544.8100 ❘ Lunch daily except Saturday, Dinner nightly except Friday and Saturday.
Second Ave., #116 ❘ Delray Beach ❘ ❘ Lunch MondayFriday, Dinner nightly.
BLUEFIN SUSHI THAI GRILL
of Parkland ❘ 7367 N. State Road 7 ❘ Parkland ❘ 954.345.4268 ❘ Regency Court ❘ 3011 Yamato Rd. ❘ Boca Raton ❘ 561.999.1263 ❘ Lunch Monday-Friday, Dinner nightly.
SIX TABLES 112 N.E. Second St. ❘
Boca Raton ❘ 561.347.6260 ❘ Dinner Tuesday-Saturday by reservation.
861 Yamato Rd. ❘ Boca Raton ❘ 561.981.8986 ❘ Lunch MondayFriday, Dinner nightly.
TEMPLE ORANGE The Ritz-
CAY DA VIETNAMESE
Carlton, Palm Beach ❘ 100 S. Ocean Blvd. ❘ Manalapan ❘ 561.533.6000 ❘ Breakfast, Lunch and Dinner daily.
FUSIONARIE JAPANESE SIGNATURE Royal Palm Place ❘
7400 N. Federal Hwy. ❘ Boca Raton ❘ 561.998.0278 ❘ Lunch Tuesday-Friday, Dinner Tuesday-Sunday.
561.330.9191
JAPANGO Riverstone Shoppes
KANSAI 7140 Beracasa Way ❘
Boca Raton ❘ 561.395.8862 ❘ Lunch daily, Dinner nightly.
KAPOW! NOODLE BAR 431 Plaza
Real ❘ Boca Raton ❘ 561.347.7322 ❘ Dinner nightly. Cloased Sundays.
Fine dining at The RitzCarlton, Palm Beach's Temple Orange
TRIPLE EIGHT LOUNGE AT THE FALCON HOUSE 116
EURO FUSION RESTAURANT AND BAR 6877 S.W. 18th St. ❘ Boca Raton
N.E. Sixth Ave. ❘ Delray Beach ❘ 561.243.9499 ❘ Dinner TuesdaySunday.
❘ 561.395.1109 ❘ Breakfast, Lunch, Dinner daily. Closed Friday night.
VINNY’S ALL DAY CAFE Regency Court ❘ 3013 Yamato Rd. ❘ Boca Raton ❘ 561.988.9883 ❘ Breakfast, Lunch and Dinner daily.
FAH ASIAN BISTRO Boca Valley Shopping Plaza ❘ 7461 N. Federal Hwy. ❘ Boca Raton ❘ 561.241.0400 ❘ Lunch Monday-Friday, Dinner nightly.
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RISE MODERN ASIAN CUISINE AND SUSHI 6060 S.W. 18th St.,
#108 ❘ Boca Raton ❘ 561.392.8808 ❘ Lunch Monday-Friday, Dinner nightly. SAITO’S JAPANESE STEAKHOUSE 8841 Glades Rd. ❘
Boca Raton ❘ 561.218.8788 ❘ Lunch and Dinner daily.
SHINJU BUFFET 7875 Glades
Rd. ❘ Boca Raton ❘ 561.488.4040 ❘ Lunch and Dinner daily. SPICY GINGER 6020 N.
Federal Hwy. ❘ Boca Raton ❘ ❘ Lunch and Dinner Monday-Friday, Dinner SaturdaySunday. 561.998.3388
STIR CRAZY FRESH ASIAN GRILL Town Center ❘ 6000 Glades
LA TRE 249 E. Palmetto Park
SUSHI RAY Shops at Boca Center ❘ 5250 Town Center Circle ❘ Boca Raton ❘ 561.394.9506 ❘ Lunch Monday-Friday, Dinner nightly.
LEMONGRASS ASIAN BISTRO
SUSHI THAI 100 N.E. Second St. ❘ Boca Raton 561.750.4448 ❘ Lunch Monday-Friday, Dinner nightly.
420 E. Atlantic Ave. ❘ Delray Beach ❘ 561.278.5050 ❘ Lunch and Dinner daily. 101 Plaza Real South ❘ Boca Raton ❘ 561.544.8181 ❘ Lunch Monday-Friday, Dinner nightly.
Shoppes of Parkland ❘ 7611 N. State Road 7 ❘ Parkland ❘ 954.755.3191 ❘ Lunch and Dinner daily.
Federal Hwy. ❘ Boca Raton ❘ 561.395.7534 ❘ Lunch MondaySaturday, Dinner nightly.
Rd. ❘ Boca Raton ❘ 561.338.7500 ❘ Lunch and Dinner daily.
Rd. ❘ Boca Raton ❘ 561.392.4568 ❘ Dinner nightly.
EDO SUSHI-UPSCALE JAPANESE SUSHI & PANASIAN BUFFET Waterway
PINE GARDEN CHINESE RESTAURANT 1668 N.
KYOJIN BUFFET Shops at Boca
Grove ❘ 21073 Powerline Rd. ❘ Boca Raton ❘ 561.218.1708 ❘ Lunch and Dinner daily.
THE SUNDY HOUSE 106 S. Swinton Ave. ❘ Delray Beach ❘ 561.272.5678 ❘ Lunch FridaySaturday, Dinner TuesdaySunday, Brunch Sunday.
561.447.8863 ❘ Lunch MondayFriday, Dinner daily except Monday.
TEMPURA HOUSE The Reserve ❘
9858 Clint Moore Rd. ❘ Boca Raton ❘
561.883.6088 ❘ Lunch and Dinner daily.
UNCLE TAI’S The Shops at Boca
MAI HIBACHI 4801 Linton Blvd.
Center ❘ 5250 Town Center Circle ❘ Boca Raton ❘ 561.368.8806 ❘ Lunch Monday-Saturday, Dinner nightly.
PEI WEI 1914 N.E. Fifth Ave. ❘ Boca Raton ❘ 561. 226.0290 ❘ Lunch and Dinner daily.
YAKITORI SAKE HOUSE 271 S.E. Mizner Blvd., #41 ❘ Boca Raton ❘ 561.544.0087 ❘ Lunch Monday-Friday, Dinner nightly.
❘ Delray Beach ❘ 561.499.2766 ❘ Lunch Monday-Friday, Dinner nightly.
P.F. CHANG’S CHINA BISTRO
1400 Glades Rd. ❘ Boca Raton ❘ 561.393.3722 ❘ Lunch MondaySaturday, Dinner nightly. PHUKET THAI Palms Plaza ❘
22191 Powerline Rd. ❘ Boca Raton ❘
YOKOHAMA 9168 Glades Rd. ❘ Boca Raton ❘ 561.451.1707 ❘ Lunch daily, Dinner nightly. 60 N. Federal Hwy. ❘ Boca Raton ❘ 561.392.9328 ❘ Lunch daily, Dinner nightly.
CATERING.
To Every Whim
Where excellence is served on every level All of our menus are prepared from scratch by Red Restaurant Group Catering. Our Chefs and Pastry Chefs use only the finest, freshest ingredients. Impeccable staff providing five star service. Vast selection of beautiful settings perfect for weddings and celebrations from ultra formal to ultra casual. Poolside, luxurious courtyard, private wine room, grand ballroom & more. Accommodations offering the ultimate in style and luxury including award-winning restaurants on property.
561.417.1892 | WyndhamBoca.com | 1950 Glades Road | Boca Raton
taste listings
s ’ o n i le legr
P
e ant or st.1999 t s ri E
BARBECUE MISSISSIPPI SWEETS BBQ CO. 2399 N.
Federal Hwy. ❘ Boca Raton ❘ 561.394.6779 ❘ Lunch and Dinner Monday-Saturday, Dinner Sunday.
Rated 4 Stars & Top 100 Restaurants in South Florida - Sun Sentinel Top 50 Restaurants Of Old School Cooking - Boca Magazine
At The Bar Happy Hour 5 - 6:30 Wednesday - Friday 1/2 Price On Selected Drinks 1/2 Price On Our Bar Menu Every Sunday Mama’s Meat In The Gravy Over Pasta Boca Plaza 561.368.5520 3360 N. Federal Highway (South of Spanish River Blvd. East Side Of Fed Hwy.) Boca Raton, FL 33431
PRIVATE V.I.P Room Available 12 - 24 People www.pellegrinosofboca.com
CONTINENTAL BOHEME BISTRO 1118 E. Atlantic Ave. ❘ Delray Beach ❘ 561.278.4899 ❘ Breakfast, Lunch and Dinner daily. CIELO The Boca Raton Resort & Club
❘ 501 E. Camino Real ❘ 561.447.3222 ❘ Dinner Tuesday-Saturday. FLEMING’S BISTRO 6060 S.W. 18th St., #103 ❘ Boca Raton ❘ 561.347.1117 ❘ Dinner Tuesday-Sunday. LA CIGALE 253 S.E. Fifth Ave. ❘ Delray Beach ❘ 561.265.0600 ❘ Dinner Monday-Saturday. LE PAVILLON 14812 S.E. Military Tr. ❘ Delray Beach ❘ 561.499.9882 ❘ Dinner nightly. Closed Mondays. LE RIVAGE 450 N.E. 20th St. ❘ Boca Raton ❘ 561.620.0033
❘ Lunch Tuesday-Friday, Dinner
nightly.
E g M IO ngin . O L ri g C U b in EL F T side din W E ch ne CH ea fi
RUSSIA HOUSE RESTAURANT AND VODKA BAR 99 S.E. Mizner Blvd ❘ Boca
Raton ❘ 561.361.8170 ❘ Lunch and Dinner Tuesday-Sunday. Closed Monday.
OLIO BISTRO 42 S.E. Second Ave. ❘ Delray Beach ❘ 561.278.6633 ❘ Dinner Thursday-Saturday.
b site e i th qu to ex
ST. TROPEZ 7860 Glades Rd. Suite 130 ❘ Boca
Raton ❘ 561.368.8580 ❘ Dinner nightly.
Daily Happy Hour from 4-7 Music Thurs, Fri and Saturday
Special 3 Course prix fixe menu from 4:30pm to 6:30 pm for $24.95 which includes free valet parking
TEA-LICIOUS TEAROOM & GIFTS 4997-B W. Atlantic Ave. ❘ Delray Beach ❘ 561.638.5155 ❘ Breakfast and Lunch, Monday-Saturday. THE BOCA BEACH HOUSE 887 E. Palmetto Park Rd. ❘ Boca Raton ❘ 561.826.8850 ❘ Breakfast and Lunch Tuesday-Sunday. Closed Monday. TIN MUFFIN CAFE 364 E. Palmetto Park Rd. ❘ Boca Raton ❘ 561.392.9446 ❘ Lunch MondaySaturday. Closed Sunday.
FONDUE THE MELTING POT 5455 N. Federal Hwy. ❘
Cafemeddeerfield.com 2096 N.E. 2nd Street, Deerfield Beach | 954-596-5840
Located Right At The Beach With Valet Parking | Pet Friendly
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Boca Raton ❘ 561.997.7472 ❘ Dinner nightly.
FRENCH BISTRO PROVENCE 2399 N. Federal Hwy.,
#4 ❘ Boca Raton ❘ 561.368.2340 ❘ Dinner nightly.
THE BEST THINGS IN LIFE COME IN THREES...
WHERE SIMPLICITY AND ARTISTRY DINE TOGETHER NIGHTLY.
UPSCALE ITALIAN TAPAS, PIZZAS, AND WINE BAR
TRADITIONAL HOME RECIPES WITH A MODERN TWIST
AUTHENTIC ITALIAN CLASSIC DISHES PAIRED WITH AN AWARD WINNING WINE LIST IN A CONTEMPORARY SETTING WITH EXCEPTIONAL SERVICE
GATHERING PLACE WHERE FRIENDS CAN ENJOY SMALL PLATES, GREAT AND AUTHENTIC ITALIAN PIZZA IN A VIBRANT ATMOSPHERE
QUAINT YET MODERN TRATTORIA FEATURES OLD WORLD ROMAN RECIPES AND AN EXCELLENT BAR AND WINE LIST
4215 N Federal Highway, Fort Lauderdale | 954.561.7300 www.dangelopizza.com
9 SE 7th Avenue Delray Beach | 561.330.1237
1201 North Federal Highway Fort Lauderdale | 954.564.1234 171 Palmetto Park Road Boca Raton | 561.996.1234 www.casa-d-angelo.com
taste listings
Indulge Your Senses
In exquisite food, fine wine and a sophisticated atmosphere. Chef Mario and his wife Nadia are looking forward to welcoming you! Ask about our Private Party Room.
CAFE DE FRANCE 110 E. Atlantic Ave., #120 ❘ Delray Beach ❘ 561.455.2140 ❘ Lunch and Dinner daily, Brunch Sunday. CASIMIR BISTRO Royal Palm Place ❘ 416 Via De Palmas, #81 ❘ Boca Raton ❘ 561.955.6001 ❘ Lunch and Dinner Monday-Saturday. Closed Sunday. COTE FRANCE CAFE Royal Palm Place ❘
101 Plaza Real S., Ste. K & L ❘ Boca Raton ❘ ❘ Breakfast and Lunch MondaySaturday, Brunch Sunday. 561.955.6021
GERMAN BIERGARTEN Royal Palm Place ❘ 309 Via De Palmas #90 ❘ 561.395.7462 ❘ Lunch and Dinner daily. Featured on Channel 7’s Deco Drive and NBC 6’s South Florida Today
GREEK SPECIAL 3-COURSE DINNER $26.95
6370 N. State Road 7 | Coconut Creek
MILOS TAVERNA 1600 N. Federal Hwy. ❘ Boca Raton ❘ 561.750.6720 ❘ Lunch MondayFriday, Dinner nightly.
Monday-Friday 5-6:30pm Until October 31, 2012
954.420.3100
INDIAN
www.marioristoranteitaliano.com
CURRIES & MORE 217 E. Palmetto Park Rd. ❘ Boca Raton ❘ 561.392.2999 ❘ Lunch TuesdayFriday, Dinner Tuesday-Sunday. Closed Monday.
ITALIAN ANTHONY’S COAL FIRED PIZZA Shops at
Boca Grove ❘ 21065 Powerline Rd. ❘ Boca Raton ❘
561.218.6600 115 N.E. Sixth Ave. ❘ Delray Beach ❘ 561.278.7911 ❘ Lunch and Dinner daily.
ASSAGGIO DEL FORNO Regency Court at Woodfield ❘ 3011 Yamato Rd. ❘ Boca Raton ❘ 561.613.6460 ❘ Lunch Monday-Friday, Dinner nightly. BRIO TUSCAN GRILLE The Shops at Boca Center ❘ 5050 Town Center Circle ❘ Boca Raton ❘ 561.392.3777 ❘ Lunch and Dinner daily. CAFFE LUNA ROSA 34 S. Ocean Blvd. ❘ Delray
Beach ❘ 561.274.9404 ❘ Breakfast, Lunch and Dinner daily.
CAFE MED BY BICE 2096 N.E. Second Ave. ❘
Deerfield Beach ❘ 954.596.5840 ❘ Lunch and Dinner daily, Brunch Sunday.
CALIFORNIA PIZZA KITCHEN Town Center ❘ 6000 Glades Rd. ❘ Boca Raton ❘ 561.368.2805 ❘ Lunch and Dinner daily. CARRABBA’S ITALIAN GRILL Wharfside Plaza ❘ 6909 S.W. 18th St. ❘ Boca Raton ❘ 561.544.8838 ❘ Lunch Sunday, Dinner nightly 335 E. Linton Blvd. ❘ Delray Beach ❘ 561.266.9393 ❘ Lunch Saturday-Sunday, Dinner nightly.
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taste listings
CARUSO RISTORANTE Royal Palm Place ❘ 187 S.E. Mizner Blvd. ❘ Boca Raton ❘ 561.367.7488 ❘ Lunch daily except Saturday; Dinner, Monday-Saturday. CASA D’ANGELO 171 E. Palmetto Park Rd. ❘ Boca Raton ❘ 561.338.1703 ❘ Dinner nightly. DAVITO’S 19635 State Road 7 ❘ Boca Raton ❘ 561.482.2323
❘ Lunch and Dinner daily.
DOMINICS I 8177 W. Glades Rd. ❘ Boca
Raton ❘ 561.487.3186 ❘ Lunch and Dinner daily.
DOMINICS II Westwinds of Boca ❘ 9834 W.
Glades Rd. ❘ Boca Raton ❘ 561.487.6325 ❘ Lunch and Dinner daily. FERRARO’S 8208 Glades Rd. ❘ Boca Raton ❘ 561.477.2750
❘ Dinner Monday-Saturday.
FRANK & DINO’S 718 S. Federal Hwy. ❘
Deerfield Beach ❘ 954.427.4909 ❘ Lunch MondayFriday, Dinner nightly. GIOVANNI’S COAL FIRE PIZZA Waterway Shoppes at Parkland ❘ 7625 N. State Road 7 ❘ Parkland ❘ 954.345.9282 ❘ Lunch and Dinner daily. IL BACIO 29 S.E. Second Ave. ❘ Delray Beach ❘ 561.865.7785 ❘
Dinner Thursday-Saturday.
JOSEPHINE’S ITALIAN RESTAURANT 5751 N. Federal Hwy. ❘ Boca Raton ❘ 561.988.0668 ❘ Dinner Wednesday-Monday. LA STELLA'S RESTAURANT AND CATERING
159 E. Palmetto Park Rd. ❘ Boca Raton ❘ 561.544.2081 ❘ Dinner Monday-Saturday.
LA LUNA BISTRO The Polo Shoppes ❘ 5030 Champion Blvd. ❘ Boca Raton ❘ 561.997.1165 ❘ Lunch Monday-Friday, Dinner nightly. LA VILLETTA RESTAURANT & LOUNGE 4351 N. Federal Hwy. ❘ Boca Raton ❘ 561.362.8403 ❘ Dinner Tuesday-Sunday. MAGGIANO’S 21090 St. Andrews Blvd. ❘ Boca Raton ❘ 561.361.8244 ❘ Lunch and Dinner daily. MARIO’S OSTERIA 1400 Glades Rd. ❘ Boca Raton ❘ 561.239.7000 ❘ Dinner nightly. MARIO’S RISTORANTE & WINE BAR 6370 N. State Rd 7 ❘ Coconut Creek ❘ 954.420.3100 ❘ Dinner Monday-Saturday. MATTEO’S RESTAURANT 233 S. Federal Hwy. ❘ Boca Raton ❘ 561.392.0773 ❘ Dinner nightly. NICK’S NEW HAVEN-STYLE PIZZERIA & BAR 2240 N.W. 19th St., Suite 904 ❘ Boca
Raton ❘ 561.368.2900 ❘ Lunch and Dinner daily.
OCTOBER 2012
115
taste listings
NINO'S 1930 N.E. Fifth Ave. ❘ Boca Raton ❘ 561.392.9075
❘ Lunch and Dinner daily.
OVENELLA 499 S. Federal Hwy. ❘ Boca Raton ❘ 561.395.1455
❘ Lunch Monday-Friday, Dinner
nightly. PELLEGRINO'S RISTORANTE 3360 N. Federal Hwy. ❘ Boca Raton ❘ 561.368.5520 ❘ Dinner Wednesday-Sunday. PICCOLINO RESTAURANT 78 S. Federal
Hwy. ❘ Boca Raton ❘ 561.395.8858 ❘ Lunch Monday-Friday, Dinner Monday-Saturday.
POSITANO 4400 N. Federal Hwy. ❘ Boca Raton ❘ 561.544.2920 ❘ Dinner nightly. RAFFAELE RISTORANTE Royal Palm Place ❘
508 Via De Palmas ❘ Boca Raton ❘ 561.392.1110 ❘ Lunch Monday-Friday, Dinner Monday-Saturday.
Boca Raton 233 S. Federal Highway | 561.392.0773 www.matteosrestaurants.com
RENZO’S OF BOCA 5999 N. Federal Hwy. ❘
Boca Raton ❘ 561.994.3495 ❘ Lunch MondayFriday, Dinner nightly.
RISTORANTE SAPORI Royal Palm Place ❘ 99
Royal Palm Place ❘ Boca Raton ❘ 561.367.9779 ❘ Lunch Monday-Friday, Dinner nightly.
ROSARIO’S RISTORANTE Royal Palm Place ❘ 145 S.E. Mizner Blvd. ❘ Boca Raton ❘ 561.393.0758 ❘ Dinner nightly. Closed Monday. ROSSO ITALIA 1901 N. Military Trail ❘ Boca Raton ❘ 561.353.9819 ❘ Breakfast, Lunch and Dinner daily. SAPORISSIMO 366 E. Palmetto Park Rd. ❘
Boca Raton ❘ 561.750.2333 ❘ Dinner nightly. Closed Monday.
TABLE 42 KITCHEN & WINE BAR Royal Palm
Place ❘ 399 S.E. Mizner Blvd. ❘ Boca Raton ❘ ❘ Lunch and Dinner daily.
561.826.2625
TRAMONTI 119 E. Atlantic Ave. ❘ Delray Beach ❘ 561.272.1944 ❘ Lunch Monday-Saturday, Dinner nightly.
OPEN 7 DAYS A WEEK
Brunch, Lunch & Dinner
Thursday, Friday & Saturday Late Night lounge HAPPY HOUR Mon-Fri 5PM-8PM 1/2 OFF APPETIZERS & COCKTAILS 561-243-7975 • 75 Main Delray • @75Maindelray 270 East Atlantic Ave • Delray Beach, Fl 33444 www.75MAINDELRAY.com
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TRATTORIA ROMANA 499 E. Palmetto Park
Rd. ❘ Boca Raton ❘ 561.393.6715 ❘ Dinner nightly.
TUCCI'S FIRE N COAL PIZZA 50 N.E. First
Ave. ❘ Boca Raton ❘ 561.620.2930 ❘ Lunch Tuesday-Saturday, Dinner nightly.
VIC AND ANGELO’S 290 E. Atlantic Ave. ❘
Delray Beach ❘ 561.278.9570 ❘ Lunch and Dinner daily, Brunch Saturday-Sunday. VILLAGIO ITALIAN EATERY Mizner Park ❘ 344 Plaza Real ❘ Boca Raton ❘ 561.447.2257 ❘ Lunch and Dinner daily.
taste listings
VILLA ROSANO The Reserve ❘ 9858 Clint
Moore Rd. ❘ Boca Raton ❘ 561.470.0112 ❘ Lunch Monday-Saturday, Dinner nightly. VINO WINE BAR AND ITALIAN TAPAS 114 N.E. Second St. ❘ Boca Raton ❘ 561.869.0030 ❘ Dinner Tuesday-Saturday.
LATIN/CARIBBEAN CARIBBEAN GRILL 1332 N.W. Second Ave. ❘
Boca Raton ❘ 561.362.0161 ❘ Breakfast, Lunch and Dinner daily. CUBAN CAFE RESTAURANT 3350 N.W. Boca
Raton Blvd. ❘ Boca Raton ❘ 561.750.8860 ❘ Lunch Monday-Friday, Dinner nightly. Closed Sunday. CABANA RESTAURANT 105 E. Atlantic
Ave. ❘ Delray Beach ❘ 561.274.9090 ❘ Lunch and Dinner daily.
GOL, TASTE OF BRAZIL 411 E. Atlantic Ave. ❘ Delray Beach ❘ 561.272.6565 ❘ Dinner nightly.
4631 N. State Road 7 Ste. 26 ❘ Coral Springs ❘ 954.755.0941 ❘ Lunch and Dinner daily. MEDELLIN RESTAURANT
OLD CALYPSO 900 E. Atlantic Ave. ❘ Delray Beach ❘ 561.279.2300 ❘ Lunch Monday-Friday, Dinner nightly, Brunch Saturday and Sunday. PADRINO’S Mission Bay Plaza ❘ 20455 State Road 7 ❘ Boca Raton ❘ 561.451.1070 ❘ Lunch and Dinner daily. ROCKSTEADY JAMAICAN JERK CAFE 1179
Come Sip With Us
For High Tea At Maryann’s Bouti ue In Delray Beach
S. Federal Hwy. ❘ Boca Raton ❘ 561.910.1562 ❘ Lunch and Dinner Monday-Saturday. Closed Sunday.
THE SPANIARD TAPAS BAR & CAFE 99
S.E. Mizner Blvd. ❘ Boca Raton ❘ 561.347.7000 ❘ Lunch Tuesday-Friday, Dinner Tuesday-Sunday. ❘ Closed Monday.
MEXICAN BAJA CAFE UNO 201 N.W. First Ave. ❘ Boca Raton ❘ 561.394.5449 ❘ 1310 S. Federal Hwy. ❘ Deerfield Beach ❘ 954.596.1305 ❘ Lunch MondaySaturday, Dinner nightly. ROCCO’S TACOS AND TEQUILA BAR
The Shops at Boca Center ❘ 5250 Town Center Circle ❘ Boca Raton ❘ 561.416.2131 ❘ Lunch and Dinner daily. SEÑOR BURRITO 513 N.E. 20th St. ❘ Boca
Raton ❘ 561.347.6600 ❘ Lunch and Dinner daily.
UNCLE JULIO’S Mizner Park ❘ 449 Plaza Real ❘
Little Princess Parties
Bridal Showers
Birthday Parties
Ladies Luncheons
Business Luncheons
Catering
Fundraising Luncheons
Baby Showers
10% OFF REGULAR MENU
Call For Catering Details And Menu Selections MondaySaturday 10-4. Open On Sundays For Private Parties. 4997-B W. Atlantic Avenue Delray Beach, FL 33445 Northeast Corner Of Atlantic & Military 561-638-5155 www.TeaLiciousTearoom.com
Boca Raton ❘ 561.300.3530 ❘ Lunch and Dinner daily, Brunch Saturday-Sunday.
OCTOBER 2012
117
taste listings
E R IE S D E L IV E T A R O P PM R C O M - 3: 00 :0 0A taurant } FR O M 11 le at rear of res takeout availab
{ pick up and
ORGANIC APROPO KAFE 147 S.E. First Ave. ❘ Boca Raton ❘ 561.393.1223 ❘ Breakfast and Lunch Monday-Saturday, Dinner Wednesday-Saturday. Closed Sunday. DIG 5199 W. Atlantic Ave. ❘ Delray Beach ❘
561.638.0500 ❘ Lunch Monday-Saturday, Dinner nightly.
4TH GENERATION ORGANIC MARKET
75 S.E. Third St. ❘ Boca Raton ❘ 561.338.9920 ❘ Lunch Monday-Sunday, Dinner MondaySaturday. THE GREEN GOURMET The Shoppes
at Addison Place ❘ 16950 Jog Rd. ❘ Delray Beach ❘ 561.455.2466 ❘ Lunch and Dinner daily.
SOPHIE N ME 4251 N. Federal Hwy. ❘
561-368-2900 WWW.NICKSPIZZERIABAR.COM 2240 NW 19th St.
•
Glades Plaza Suite 904 • Boca Raton, FL 33431
Boca Raton ❘ 561.961.4899 ❘ Dinner TuesdaySaturday. Closed Monday.
PUB THE ENGLISH TAP & BEER GARDEN 5050
Town Center Circle ❘ Boca Raton ❘ 561.544.8000 ❘ Lunch and Dinner Monday-Saturday.
HOLLOWAY'S PUB Royal Palm Place ❘ 504 Via De Palmas ❘ Boca Raton ❘ 561.361.8445 ❘ Lunch Thursday-Saturday, Dinner nightly. THE WISHING WELL IRISH PUB Royal
Palm Place ❘ 111 S.E. Mizner Blvd., #9 ❘ Boca Raton ❘ 561.750.5208 ❘ Dinner nightly.
SANDWICHES/DELI BEN’S NY KOSHER DELI The Reserve ❘ 9942 Clint Moore Rd. ❘ Boca Raton ❘ 561.470.9963 ❘ Lunch and Dinner daily. CORNER BAKERY CAFE Boca Commons ❘ 2240 N.W. 19th St. ❘ Boca Raton ❘ 561.417.6060 ❘ Breakfast, Lunch and Dinner daily. DELI ON RYE 4311 N. Federal Hwy. ❘ Boca Raton ❘ 561.347.1400 ❘ Breakfast and Lunch daily. GRILL TIME (KOSHER) 8177 Glades Rd. ❘
Boca Raton ❘ 561.482.3699 ❘ Lunch and Dinner Sunday-Thursday. KOSHER MARKETPLACE 22191 Powerline
Rd., #5A ❘ Boca Raton ❘ 561.391.3318 ❘ SundayFriday. Closed Saturday. TOOJAY’S GOURMET DELI Polo Shops ❘
5030 Champion Blvd. ❘ Boca Raton ❘ 561.241.5903
Glades Plaza ❘ 2240 N.W. 19th St., #700 ❘ Boca Raton ❘ 561.392.4181 Regency Court ❘ 3013 Yamato Rd. ❘ Boca Raton ❘ 561.997.9911 ❘ Breakfast, Lunch and Dinner daily.
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T H E B O C A R AT O N O B S E R V E R
taste listings
CHEF FRANK ROSANO & WIFE ANTONELLA Exclusively at Villa Rosano
SEAFOOD BOSTON’S ON THE BEACH 40 S. Ocean Blvd.
❘ Delray Beach ❘ 561.278.3364 ❘ Breakfast Saturday-Sunday, Lunch and Dinner daily.
CITY FISH MARKET 7940 Glades Rd. ❘ Boca Raton ❘ 561.487.1600 ❘ Lunch Monday-Friday, Dinner daily.
Genuine Cuisine From The Homeland The Boca Raton Observer
CITY OYSTER 213 E. Atlantic Ave. ❘ Delray
Best Of Boca And Beyond 2009
Beach ❘ 561.272.0220 ❘ Lunch daily, Dinner nightly.
Boca Raton Magazine
One Of Those Fabulous Finds
DECK 84 840 E. Atlantic Ave. ❘ Delray Beach ❘
❘ Lunch and Dinner daily, Brunch Saturday and Sunday. 561.665.8484
Palm Beach Post-2010
★★★1/2 Sun Sentinel-2010
JB'S ON THE BEACH 300 N.E. 21st. Ave. ❘
Deerfield Beach ❘ 954.571.5220 ❘ Lunch and Dinner daily, Breakfast Saturday and Sunday.
J & J SEAFOOD BAR & GRILL 634 E. Atlantic Ave. ❘ Delray Beach ❘ 561.272.3390 ❘ Lunch Tuesday-Saturday, Dinner Tuesday-Saturday. JAKE’S STONE CRAB Royal Palm Plaza ❘
514 Via de Palmas ❘ Boca Raton ❘ 561.347.1055 ❘ Dinner Wednesday-Sunday, Dinner nightly.
CATERING FOR ALL OCCASIONS Monday-Saturday Lunch 11:30-2:30
Dinner Every Evening 5-10
V I S I T U S O N T H E W E B AT W W W. V I L L A R O S A N O. C O M
LEGAL SEA FOODS Town Center ❘ 6000 W.
Glades Rd. ❘ Boca Raton ❘ 561.447.2112 ❘ Lunch and Dinner daily. LINDA BEAN'S 200 E. Atlantic Ave. ❘ Delray
Beach ❘ 561.276.2502 ❘ Lunch and Dinner daily.
32 EAST 32 E. Atlantic Ave. ❘ Delray Beach ❘ 561.276.7868
❘ Dinner nightly.
TRULUCK’S Mizner Park ❘ 351 Plaza Real ❘
Boca Raton ❘ 561.391.0755 ❘ Dinner nightly.
THE WHALE RAW BAR & FISH HOUSE 7619 State Road 7 ❘ Parkland ❘ 954.345.9190 ❘ Lunch and Dinner daily.
Your Ordained Rabbi/Cantor For Every Occasion Bar/Bat Mitzvahs and Service • Baby Namings Weddings and Renewals • Conversions Funerals and Unveilings SMALL GROUP HEBREW CLASSES
ANATOLIA MEDITERRANEAN CUISINE
In Reading, Writing, Language, History, Customs, Ceremonies and Holiday Celebrations
BOCA SKEWERS Mizner Park ❘130 N.E.
Taught Conveniently In Your Home Or My Office
TURKISH/MEDITERRANEAN 212 S. Federal Hwy. ❘ Boca Raton ❘ 561.361.4000 ❘ Lunch and Dinner daily. Second St. ❘ Boca Raton ❘ 561.347.9961 ❘ Lunch and Dinner Monday-Saturday. Closed Sunday.
$25 per student/lesson
EURO FUSION RESTAURANT AND BAR
6877 S.W. 18th St. ❘ Boca Raton ❘ 561.395.1109 ❘ Breakfast, Lunch, Dinner daily. Closed Friday night. SINE 212 S. Federal Hwy. ❘ Boca Raton ❘ 561.361.4000
❘ Lunch and Dinner daily. O
Private Hebrew Lessons Also Available
Preparation for Bar/Bat Mitzvah
30 Years Experience
RABBI CHA CHARLES ARONSON 561.496.3965 OR 561.392.2313 E-MAIL: RABBICMA@AOL.COM OCTOBER 2012
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spotlight
Promotional Advertisement
Ronda Gluck and Cathy Moabery
Allison Venditti in Haiti in November 2011 with Food For The Poor
Ronda Ellis Ged and Becky Carlsson
BUILDING HOPE Food For The Poor’s Upcoming Gala To Raise Funds For Needy Residents In Jamaica or more than three decades, Food For The Poor assisted families in the Caribbean and Latin America, caring for their basic needs and giving them hope for a brighter future. Last year, the nonprofit’s annual “Building Hope Gala” raised funds to build homes for 50 families, a community center, and chicken and cattle rearing projects in Olivier, Haiti. “All human beings deserve a fighting chance to have a dry place to sleep, with a roof over their heads, and enough food to eat on a daily basis,” says Ronda Gluck, co-chair of the 2012 gala. “I am so grateful that Food For The Poor
F
has afforded us the opportunity to be a part of such an important and noble mission.” That housing project was completed just before the hurricane season began. “While viewing forecasts of Tropical Storm Isaac heading toward Haiti, I couldn’t help thinking about the people in Olivier who didn’t have to hunker down in a corrugated tin shack with a dirt floor,” says Allison Venditti, gala committee member. Food For The Poor is planning its 18th annual gala for Saturday, February 2, 2013 at The Polo Club of Boca Raton. Attendees will be invited to create a legacy by pledging to build
critically needed houses in Jamaica’s poorest communities. “Our gala allows like-minded people to get together and celebrate
“
All human beings deserve a fighting chance to have a dry place to sleep, with a roof over their heads, and enough food to eat on a daily basis.
”
an incredible cause,” says Ronda Ellis Ged, gala committee member. “Best of all, we walk away knowing we
were part of an effort that continues to make a difference in the lives of those who need it most.” Food For The Poor, named by The Chronicle of Philanthropy as the largest international relief and development organization in the nation, does more than feed millions of people. The interdenominational Christian ministry also provides emergency relief, clean water, medicines, educational materials, homes, support for orphans and the aged, skills training and micro-enterprise development assistance, with more than 96 percent of all donations going directly to programs that help the poor. O
For more information on the Building Hope Gala, call 1-888-404-4248 or visit FoodForThePoor.org/boca. 120
T H E B O C A R AT O N O B S E R V E R
IS YOUR HOME PREPARED FOR A FLOOD? Most people don’t realize that just inches of floodwater can cost thousands in damage, and unlike other natural disasters, floods aren’t covered by homeowners insurance.
CAROL I. MERCADO • 561-372-3100 carol.mercado@brightway.com Don’t risk your home, call me for flood insurance today.
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around town
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calendar
148 flash
Photos by Janis Bucher
THE ESSENTIAL SOCIAL DIGEST
Carrie Rubin, Denise Zimmerman and Stacey Packer; (Below) Wee Dream Ball Committee members
CELEBRATING THE FUTURE Florence Fuller Child Development Centersâ&#x20AC;&#x2122; 2012 Wee Dream Ball Returns To Woodfield Country Club his yearâ&#x20AC;&#x2122;s Wee Dream Ball cochairs are gearing up for an exciting, elegant and relaxed (leave the black-tie garb at home) evening where approximately 350 guests will enjoy dancing, dining and an overthe-top auction filled with surprises. The gala, now in its seventh year, will take place on November 30 at Woodfield Country Club of Boca Raton. This yearâ&#x20AC;&#x2122;s theme, â&#x20AC;&#x153;The Future Belongs To Those Who Dream,â&#x20AC;? celebrates FFCDCâ&#x20AC;&#x2122;s mission to create a positive difference in the lives of young
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children from economically challenged families in our community. Co-chairs Carrie Rubin and Stacey Packer are community philanthropists and generous benefactors of FFCDC who work diligently to raise community awareness about the services provided by the organization to 650 children and their families each year. Under their bold and creative leadership, the 2012 gala intends to raise more than $400,000 for FFCDC programs. â&#x20AC;&#x153;I appreciate the importance of
â&#x20AC;&#x153;
The children thrive in the stimulating and nurturing environment and I encourage donors to arrange a visit so they can see firsthand the impact of their support.
â&#x20AC;?
â&#x20AC;&#x201C; Denise Zimmerman, FFCDC honorary chair
early childhood education, not just for the children and their families, but also for the long-term strength
of our community,â&#x20AC;? said Rubin, who is also a board member. â&#x20AC;&#x153;The communityâ&#x20AC;&#x2122;s involvement will help ensure that FFCDC can continue to prepare children for a lifetime commitment to learning and social achievement, while empowering their families to build a brighter future,â&#x20AC;? added Packer. The organization also holds a special place in the hearts of honorary chairs and philanthropists Denise and Jordan Zimmerman. â&#x20AC;&#x153;The children thrive in the stimulating and nurturing environment and I encourage donors to arrange a visit so they can see firsthand the impact of their support,â&#x20AC;? said Denise Zimmerman. For more than four decades, FFCDC has made a positive difference in the lives of young children from economically challenged families in our community. The organization provides quality childcare, early education, family support programs and the only Head Start preschool in Boca Raton. O For more information, call Jennifer Berman at 561-391-7274, ext., 128 or visit ffcdc.org.
Around Town includes news about community and social events, parties, charities, fundraisers, special recognitions and more. Have something youâ&#x20AC;&#x2122;d like us to include? For consideration, please e-mail no less than 500 words about the event, along with photos that include caption information, a phone number and a Web site address to editor@bocaratonobserver.com. Please write â&#x20AC;&#x153;Around Townâ&#x20AC;? in the subject line, and note that submissions will be edited for clarity and length. Photos become the property of The Boca Raton Observer. OCTOBER 2012
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happenings around town tional experience that emphasizes the importance of Jewish living, learning and academic achievement. The school’s college-preparatory curriculum integrates the arts, science, mathematics, Judaic studies, the humanities and athletics. Located in Boca Raton on the Richard and Carole Siemens Jewish Campus of the Jewish Federation
COURTING CHARITY Chris Evert To Appear At Donna Klein Jewish Academy’s Booster Club Tennis Extravaganza ennis phenom Chris Evert will be the special guest at Donna Klein Jewish Academy’s Eagles Athletics Booster Club’s Seventh Annual Tennis Extravaganza, which will take place on November 12 at The Polo Club of Boca Raton. Tennis enthusiasts can expect an incredible day both on and off the courts. Doubles round-robin point accumulation tournaments will take place on the Polo Club courts, where teams with the highest point totals at each level will be awarded championship crystal awards contributed by Tiffany & Co. at Town Center. The day will also feature raffle drawings and an awards presenta-
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tion, and all registrants will receive a special gift bag and be treated to a sumptuous buffet lunch. Spectators are welcome to enjoy the day and participate in the raffle drawings. All attendees will receive two general admission tickets to the 2012 Chris Evert/Raymond James Pro-Celebrity Tennis Classic, which takes place on October 27 and October 28. Space is limited and registration is accepted on a first-come, firstserved basis. Sign up with a partner or as an individual, and DKJA will arrange for a playing partner. The event is organized by the DKJA Eagles Athletics Booster Club, and chaired by Rebecca
T H E B O C A R AT O N O B S E R V E R
DKJA provides a unique educational experience that emphasizes the importance of Jewish living, learning and academic achievement. Chris Evert
Spooner and Steve Lipson. Presenting sponsors are Shelly and Arthur Lipson and The Boca Raton Observer is the exclusive media sponsor. All proceeds will benefit DKJA’s athletic program. DKJA provides a unique educa-
of South Palm Beach County, it serves approximately 700 students in junior kindergarten through 12th grade. O For more information, call Nancy Bailin at 561-852-5007 or visit dkja.org.
Please contact your design professional for an appointment. Proudly Made for You in the USA.
1080 NW 1st Ave. Boca Raton, FL 33432 561.338.5545 Fax 561.338.2423 www.DesignNS.com
Photo by Carlos Aristizabal
happenings around town
REACHING OUT Susan G. Komen For The Cure South Florida Affiliate Holds Pink Ribbon Luncheon he South Florida affiliate of Susan G. Komen for the Cure will hold its Pink Ribbon Luncheon on October 17 at Woodfield Country Club in Boca Raton to demonstrate how donations help breast cancer patients, and to meet and hear from local survivors and nonprofit agencies that receive grants. Grantees include Boca Raton Regional Hospital and Bethesda Women’s Health Center, which received screening and education grants from the Affiliate and work hard to keep their breast health navigators frontand-center in the community. “We’re always looking for new ways to provide outreach, access and education to underinsured and
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uninsured individuals, and the Affiliate’s grants help us support community initiatives,” said Kathy Tabor McEwan, executive director of Boca Raton Regional Hospital’s Imaging and Center for Breast Care at Lynn Women’s Institute. “We collaborate with other organizations, including other Komen South Florida affiliate grantees, to maximize local impact,” added Lisa L. Kronhaus, director of public relations and marketing at Bethesda Women’s Health Center. “Breast Health Navigation is really about taking care of the community.” Breast health navigators at Boca Raton Regional Hospital and Bethesda Women’s Health Center aren’t just
T H E B O C A R AT O N O B S E R V E R
Pink Ribbon Luncheon committee
“
If it wasn’t for the team at Bethesda, I wouldn’t be here. I owe my life to them.
”
– Andrea Wesley, cancer survivor
there to explain recommended treatments and help navigate the medical system—they support patients by accompanying them to appointments and meeting them before and after surgery. In day-to-day interaction with the community, navigators are the true face of the program.
The luncheon will also introduce survivors such as Andrea Wesley, who was diagnosed with cancer in 2007 and had a recurrence last year, and has first-hand experience with Bethesda’s Women’s Center. “I was worried that I couldn’t pay for my radiation,” Wesley said. “That’s where Bethesda came in. If it wasn’t for the team at Bethesda, I wouldn’t be here. I owe my life to them.” O For more information, call 561-5143020 or visit komensouthflorida.org.
A special thank you to our generous sponsors:
JULIETTE AND DAVID EZAGUI
STANLEY & MARILYN BARRY
happenings around town
THE WHEEL DEAL
Dolphins cheerleaders, Mike Dee, Christina Mandich, Joe Rose, Nat Moore, Michael Mandich, Kim Bokamper, Donna Shalala and Dr. Pascal Goldschmidt at 88 Mad Dog Lane Water Stop
Miami Dolphins Hold Cycling Challenge To Benefit Sylvester Comprehensive Cancer Center he Miami Dolphins will hold the Third Annual Dolphins Cycling Challenge (DCC), a 170-mile tri-county event, on November 3-4 in collaboration with the University of Miami Miller School of Medicine, with all proceeds benefitting the Sylvester Comprehensive Cancer Center. “Steve Ross and the Miami Dolphins are thrilled to be a part of this cornerstone philanthropic initiative for a third consecutive year,” said Dolphins CEO Mike Dee. “South Florida is a world-class community deserving of a world-class cancer center.” The DCC was founded by the Dolphins to increase cancer awareness, encourage healthy hobbies and raise funds for Sylvester, which has fa-
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cilities in Miami, Kendall and Deerfield Beach. In its second year, the DCC was an enormous success, attracting more than 800 riders and raising more than $1,070,000 for cancer research at Sylvester. Describing the 2011 ride as “inspirational,” W. Jarrard Goodwin, M.D., chief medical officer of Sylvester and co-leader of “Team Sylvester,” said it “was a very special experience to ride with so many of my colleagues and patients through the three counties where Sylvester has a strong presence. I know the moral and financial support of our patients and friends will motivate us again this year.” Joining Team Sylvester in 2012 is
T H E B O C A R AT O N O B S E R V E R
“
The Dolphins Cycling Challenge similarly brings teams together to work toward our common goal: fighting cancer.
”
– Stephen D. Nimer, M.D., Sylvester Comprehensive Cancer Center director
Stephen D. Nimer, M.D., the newly appointed director of Sylvester Comprehensive Cancer Center. “We work in teams at Sylvester to find new therapies and bring hope to patients and families,” said Dr. Nimer. “The Dolphins Cycling Challenge similarly brings teams together to work toward our common goal: fighting cancer.” James A. Ballerano, Jr. Michael Mandich, whose father and Dolphins great Jim “Mad Dog” Mandich was treated at Sylvester, has been a vocal supporter of the event
since its inception, rode the full 170 miles last year and worked with the DCC to unveil the “88 Mad Dog Lane Water Stop” in his father’s honor. “The DCC is near and dear to the Mandich Family,” he said. The DCC offers various options for riders of different ages and abilities and is currently seeking participants, sponsors and volunteers. O For more information, call 305-9436799 or visit RideDCC.com.
Call Me For All Of Your Insurance Needs KEVIN J. RADER 954-416-9704 krader@advancedins.com
happenings around town
BUY AND BUY Not My Daughter… Find A Cure Now! Hosts Shopping Boutique And Luncheon ot My Daughter…find a cure now! will hold its Third Annual Shopping Boutique and Luncheon on October 8 at the Marriott Heron Bay in Coral Springs to raise funds for breast cancer awareness and research. The day will feature 40 worldclass vendors, an auction, raffle prizes, great food and a performance by teen pop/country recording artists Jenny and Ashley. The event will be hosted by NBC 6 South Florida anchor Trina Robinson.
Photo by Kim Cardwell Photography
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Event volunteers
“
Each year we hope that (the event) can bring our community something special because we truly appreciate their incredible support as we strive for our goal to end breast cancer.
”
– Denyse Hostig, founder
Since its 2010 inception, the nonprofit organization has raised and donated $130,000 to support medical research to prevent breast cancer.
The group is led by Denyse Hostig, whose personal battle with breast cancer fueled her promise to work to fund research so that her daughter’s
generation would be spared from the disease. She started the volunteer group with 17 friends, all of whom work through the year to promote awareness and raise funds. The Third Annual Shopping Boutique and Luncheon is the group’s signature event. “It’s amazing to see what can happen when people come together to make a change,” said singer Ashley Cooke. “Breast cancer is something that’s not only affected my family’s life but many others. My grandmother is a strong breast cancer survivor.” All event proceeds will benefit the Susan G. Komen for the Cure’s Miami/Fort Lauderdale affiliate. “Each year we hope that (the event) can bring our community something special because we truly appreciate their incredible support as we strive for our goal to end breast cancer,” said Hostig. “We are so excited for this year’s event.” O For more information, call 954-2636429 or visit notmydaughterfindacurenow.com.
COME CELEBRATE OUR
OYSTER FESTIVAL From September 19th to October 16th, Legal Sea Foods’ Oyster Festival offers featured menu items. For more information visit www.legalseafoods.com
To w n C e n t e r i n B o c a R a t o n
•
561.447.2112
OCTOBER 2012
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It’s Nice to be Number 1!
happenings around town
HERE’S RESS PLASTIC SURGERY THE SKINNY & DERMATOLOGY* Royal Palm Place To Host Interactive Family Health And Wellness Fair VOT E D
BEST COSMETIC SURGEON I N B O C A ** 2012
ocal health advocates have joined forces in a campaign to fight obesity with the result being Let’s Move, a family-friendly showcase of healthy cooking demonstrations, fitness classes, nutrition presentations, fun activities for all ages and a vendor fair. The event will take place on October 21 at Royal Palm Place in downtown Boca Raton. “Our goal is to create awareness in our community about the obesity epidemic, and to give families the tools and resources they need to live a more active and healthy lifestyle,” said Denise Righetti, event chairperson.
L
“
Our goal is to create awareness in our community about the obesity epidemic and to give families the tools and resources they need to live a more active and healthy lifestyle.
”
Image/Model
– Denise Righetti, event chairperson
**survey performed by Forum Publications/Sun Sentinel
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Breast Enhancement Q Mommy Makeovers Q Skin Cancer Removal Q
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www.resspl asticsurgery.com 132
T H E B O C A R AT O N O B S E R V E R
Not only will the event provide a great way to learn about healthy lifestyles, but 100 percent of the proceeds will benefit programs run by FLIPANY (Florida Introduces Physical Activity and Nutrition to Youth), a nonprofit group that delivers nutrition education and physical activity programs in Palm Beach County to low-income youth, families and seniors. “I am very thankful for Let’s Move Boca and am excited about spreading the word to Palm Beach County residents about getting and staying healthy,” said Lynne Kunins, FLIPANY’s executive director. Also partnering in the event is the Junior League of Boca Raton, whose committee C.H.O.W. (Conquering Hunger Our Way) will supervise a booth to collect healthy food donations and provide a healthy granola-making station. Ford Escapes Hunger has also jumped on the bandwagon by promising to pledge 40 free meals to Feeding South Florida for each attendee who registers to win a Ford Escape, which will be on display at the event. Cooking Matters, a program of Share our Strength, will also have an event booth and local chefs, nutrition experts and school administrators will be paired up at the Cooking Matters booth to participate in specialized nutrition programs. O For information, call Denise Righetti at 561-392-8920, ext. 361 or visit LetsMoveBoca.org or facebook.com/ LetsMoveBoca.
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happenings around town
Flatout Flawless C E RT I F I E D M A K E U P A RT I ST
MAKING A RACQUET Celebrities To Appear At Chris Evert/Raymond James Pro-Celebrity Tennis Classic
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ne of Palm Beach County’s most popular charity events, the 23rd Annual Chris Evert/Raymond James Pro-Celebrity Tennis Classic will take place on October 26-28 at the Boca Raton Resort & Club and the Delray Beach Tennis Center. Among the celebrities scheduled to join tennis legend Chris Evert on the courts are actors Christian Slater, Tom Arnold, Jon Lovitz, Scott Foley, Alan Thicke, Kevin McKidd and Maeve Quinlan, NBC “Today” host Hoda Kotb, musician Gavin Rossdale and many others from the worlds of tennis and entertainment.
O
F L ATO U T F L AW L E S S @ G M A I L . C O M
W E B R I N G O U R S E RV I C E S T O YO U
Among the celebrities scheduled to participate are actors Christian Slater, Tom Arnold, Jon Lovitz, Scott Foley, Alan Thicke, Kevin McKidd and Maeve Quinlan, “Today” anchor Hoda Kotb and musician Gavin Rossdale. The event kicks off at the Boca Raton Resort & Club with a Boxholder & Sponsor Cocktail Reception on October 26, followed by two days of ProCelebrity tennis at the Delray Beach Tennis Center. The event goes glamorous on the evening of October 27 with a star-studded gala featuring top-notch musical entertainment, silent and live auctions, and dinner and dancing at the Boca Raton Resort & Club. For more than two decades, Evert has hosted the event to help abused and neglected children in South Florida. Last year’s Pro-Celebrity Tennis Classic raised an amazing $800,000. Since the event’s inception in 1989, it has raised more than $20 million in its ongoing campaign against drug abuse and child neglect in Florida. With the help of loyal and generous sponsors, participating celebrities, legions of volunteers and a dedicated staff, Evert continues to raise money to fund programs that ensure a bright future for at-risk children and their families. Chris Evert Charities partners with the Ounce of Prevention Fund of Florida, a public-private partnership in conjunction with the state of Florida to raise money for supporting programs for at-risk kids. O For more information, call 561-394-2400 or visit chrisevert.org.
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HEALTH & WELLNESS PROFILES P LES
MEDI MEDICAL
CAL
PROF
ILES
PROFILES DR. JA COB D. STE
AN UPLIFTI PRESENNG CE
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Dr. Jaco b New Fa D. Steiger Op cial Pl ens P astic Cente Surger r And 10 y 1 01 A Medic esthetic al Cen t r te
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the first outpatient centers to bring digital
munity since 1992, Diagnostic Cen-
mammography to Palm Beach County
ters of America (DCA) continues to set
“
center in Palm Beach County.
Our centers provide a full range of tests, including MRI, CT, nuclear medicine, Pet/CT, ultrasound, bone density, X-ray and a full women’s imaging center.
“Our centers provide a full range of tests,
and now the first in our area to bring the
including MRI, CT, nuclear medicine, Pet/
FDA recently approved 3D mammo-
CT, ultrasound, bone density, X-ray and
gram,” he points out. “This new test will rev-
the standard for diagnostic imaging with its highly advanced equipment and large comprehensive team of sub-specialized
board
certified
radiologists
(Boca Radiology Group). DCA is the largest non-hospital owned imaging
”
a full women’s imaging center,” explains Steve Shullman, president and CEO. “Our women’s imaging centers are the most advanced that you will find anywhere in the country. We were one of 94
T H E B O C A R AT O N O B S E R V E R
THE MAGAZINE WITH THE LARGEST CIRCULATION IN BOCA RATON
Diagnostic Centers of America is located in Boca Raton, Boynton Beach, Delray Beach and Wellington. For more information, call 561-496-6935 or visit dcamedical.com.
“
”
ment and foremost group of radiologists.
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As a premier healthcare provider in our area, you serve a savvy and educated clientele. Now you can introduce our discriminating readers to your unique practice and tell your story by taking advantage of The Boca Raton Observer ’s Health & Wellness Guide, distributed in January 2013.
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This special guide offers you the opportunity for an Editorial Spotlight— the perfect vehicle to reveal your expertise, services and philosophy. These “informative profiles” will set you apart from others in your field and are the perfect complements to your existing advertising program.
ADVERTISING DEADLINE: NOVEMBER 30, 2012 Contact Sales at 561.982.8960 or sales@bocaratonobserver.com SPECIAL ADVERTISING SECTION WWW.BOCARATONOBSERVER.COM 88
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Palm Beach County, Boca Ballet Theatre
Season of Dance
Limited Seating!
2012-2013
Artistic Directors Dan Guin & Jane Tyree
The Nutcracker | Nov. 23 - 25, 2012 presented byMarleen & Harold* Forkas Romeo & Juliet | March 22-25, 2013 Return to Russe: Repertory Dance Concert | Aug. 3-4, 2013
Insightful Cultural Exhibitions
16 Acres of Exotic Gardens
Award Winning Cuisine
Landmark Japanese Events
MUSEUM | GARDENS | CULTURE | CUISINE 4000 Morikami Park Road, Delray Beach, FL 561.495.0233 | morikami.org
For tickets and more information www.bocaballet.org | 561-995-0709
TWO NIGHT-ONE DAY FEST FEATURING DOWNTOWN BOCAâ&#x20AC;&#x2122;S BEST
OCTOBER 26-27, 2012
FREE STREET-FILLING FESTIVAL: PLENTY OF FUN FOR ALL AGES Stroll, Shop & Savor Downtown Boca
When it was completed in 1902, Whitehall, Henry Flaglerâ&#x20AC;&#x2122;s Gilded Age estate in Palm Beach, was hailed by the New York Herald as â&#x20AC;&#x153;more ZRQGHUIXO WKDQ DQ\ SDODFH LQ (XURSH JUDQGHU DQG PRUH PDJQLÂżFHQW than any other private dwelling in the world.
Live Entertainment, Family Zone, Sports Zone, Artists & Crafters Village, Keepsake Photos, Special â&#x20AC;&#x153;Promenadeâ&#x20AC;? Shopping & Dining Discounts, â&#x20AC;&#x153;After Partiesâ&#x20AC;? At Downtown Boca Clubs & Pubs And More...
Happening at the Flagler Museum
SATURDAY â&#x20AC;&#x153;HALLOWEENâ&#x20AC;? HAPPENINGS!
Fall Exhibition: Capturing The Cup: Yacht Racing During the Gilded Age, on view October 16, 2012 - January 6, 2013. Cafe Des Beaux-Arts: Serves a Gilded Age style lunch in the beautiful Flagler Kenan Pavilion beginning November 23, 2012 - March 30, 2013. Holiday Evening Tours: December 18 - 23. Tour Whitehall by the glow of WKH OLJKW Âż[WXUHV DQG OHDUQ DERXW WKH VRXUFH RI &KULVWPDV WUDGLWLRQV
Costume Contests, Shop-to-Shop â&#x20AC;&#x153;Trick Or Treatingâ&#x20AC;? BeetleJuice Rock â&#x20AC;&#x2DC;N Roll Monster Revue
t XXX GMBHMFSNVTFVN VT
FOR DETAILS: VISIT DOWNTOWNBOCA.ORG Plenty Of Free Event Parking With Complimentary Trolley Transportation At Various Stops From Mizner Park And Throughout Downtown Boca.
http://artscalendar.com/thepalmbeaches facebook.com/palmbeachculture 136
T H E B136 O C A TRHAT N COAB SREAT R VOENR O B S E R V E R EO BO
twitter.com/palmbchculture
SEPTEMBER 2012
136
Florida’s Cultural Capital
®
LYNN UNIVERSIT Y presents
2012-2013
Sun,Sand, TheArts
Art & Culture In Boca Raton Boca Ballet Theatre Boca Raton Historical Society Boca Raton Muesum of Art Boca Raton Symphonia Countess de Hoernle Singers FAU Dorothy F. Schmidt College of Arts & Letters Gumbo Limbo Nature Center Lynn University Presents Palm Beach International Film Festival Sol Children Theatre Troupe Sugar Sand Park Community Center Women In The Visual Arts
www.artsinboca.org
Season of the
Visit events.lynn.edu Box office: 561-237-7609 3601 N. Military Trail Boca Raton, FL 33431
YOU’RE INVITED November 30, 2012 Woodfield Country Club, Boca Raton, Florida
Garden of Dreams Benefitting Florence Fuller Child Development Centers Co-Chairs: Carrie Rubin and Stacey Packer Honorary Chairs: Denise and Jordan Zimmerman
COMMITTEE Kathy Adkins Linda Behmoiras Gloria Branch Suma Farsedakis Rosa Feeney Karen Foreman Christina Haligman Peggy Henry Bill Herr
Christina Karas Amy Kazma Eda Knopf Heidi Johnson Lauren Johnson Loren Lins Tracy Louv Neil Meany Tiffany McDonnell
Stacy Needell Eliot Popper Kelly Thill Patricia Wallace Barbra Weisberg Nancy Wilkinson Denise Zimmerman
Tickets are $250. All proceeds benefit Florence Fuller Child Development Centers, serving under-privileged children in Boca Raton for over 40 years.
For information, visit ffcdc.org or call 561.391.7274, ext. 128
happenings
10.2012
calendar
[concerts
]
sporting events lectures art exhibits plays and so much more
OCTOBER 17 Born in Springfield, Ohio, award-winning R&B singer-songwriter John Legend, 34, was a child prodigy whose grandmother taught him to play piano at age 4, and by 7 he was singing with his church choir. After studying English and graduating from the University of Pennsylvania, Legend took a consulting job but continued performing his beloved music after hours at New York City nightclubs. His diligence paid off, eventually becoming a popular session artist for the likes of Janet Jackson, Alicia Keys, Lauryn Hill and Jay-Z, which led to a successful collaboration with Kanye West. His debut album, Get Lifted, went platinum, followed by critically acclaimed albums Once Again, Evolver and Lost in the Future. Legend is known for his dapper style, insightful lyrics and soulful performances. Check him out at Hard Rock Live, where his special guest will be Stacy Barthe.
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139
happenings calendar
Adrienne Arsht Center for the Performing Arts of Miami-Dade County
ROCK ON: Journey frontman Arnel Pineda performs with the band on October 13 at Cruzan Amphitheatre
1300 Biscayne Blvd., Miami, 305-949-6722; arshtcenter.org OCTOBER 4-21 “I Am My Own Wife” Show times vary. OCTOBER 9-14 “Rock of Ages” Show times vary.
AmericanAirlines Arena 601 Biscayne Blvd., Miami, 786-777-1000; aaarena.com OCTOBER 5-6 C.A.P. Miami Show begins at 8:30 p.m. OCTOBER 13 Kevin Hart “Let Me Explain” Tour Show begins at 8 p.m.
OCTOBER 13,18, 29 (TBD) Florida Panthers Hockey Game begins at 7:30 p.m.
OCTOBER 18, 20, 26, 30 Miami HEAT Basketball Start times vary.
OCTOBER 26-27 Women of Faith Conference Start times vary.
Bicentennial Park Neil Jacobsen CORRECTION: Due to a writer’s error, our
September “Music Man” story alluded that Live Nation Florida President Neil Jacobsen claimed to book concerts at Revolution, House of Blues and the Fillmore Miami Beach at The Jackie Gleason Theater. While these are Live Nation venues, they book their own concerts. Further, Jacobsen did not claim to book Ruben Blades and Adam Ant concerts, and the Tampa/Orlando concerts listed in the story were booked in 2009, not 2012. Also, the Tampa venue mentioned is no longer called the Ford Amphitheatre, but the 1-800-ASK GARY Amphitheatre. Upcoming shows booked by Live Nation for 2012 include the Trans-Siberian Orchestra’s Holiday Extravaganza in December in South Florida, Tampa, Orlando and Jacksonville. Finally, while Live Nation has promoted Barbra Streisand concerts, Jacobsen has never met her. We regret the errors.
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AutoNation® IMAX® Theater Museum of Discovery & Science, 401 S.W. Second St., Fort Lauderdale, 954-467-6637; mods.org OCTOBER 1-31 “The Last Reef 3D: Cities Beneath the Sea” Show times vary.
BB&T Center One Panther Parkway, Sunrise, 954-835-7000;
thebbtcenter.com
1075 Biscayne Blvd., Miami, 305-358-7550; bayfrontparkmiami.com OCTOBER 7 The National Parkinson Foundation’s Moving Day Annual Fundraising Walk (Bayfront Park) Starts at 8:30 a.m. OCTOBER 20 Susan G. Komen Race for the Cure (Bayfront Park) Start times vary. OCTOBER 28 City Bikes IronMan 70.3 Miami (Bayfront Park) Starts at 7 a.m.
Cruzan Amphitheatre 601-7 Sansbury’s Way, West Palm Beach; 561-795-8883; livenation.com OCTOBER 13 Journey, Pat Benatar and Loverboy Show begins at 7 p.m. OCTOBER 27 Rascal Flatts with Little Big Town, Eli Young Band and Edens Edge Show begins at 7 p.m.
Hard Rock Live Seminole Hard Rock Hotel & Casino, 1 Seminole Way, Hollywood, 954-797-5555; hardrocklivehollywoodfl.com OCTOBER 17 John Legend with special guest Stacy Barthe Show begins at 8 p.m.
A rainstorm can overstay its welcome. Sometimes in your house.
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HUGO A. NUNEZ 561-391-3225 Hugo@hugonunez.com
Only Flood Insurance Covers Floods
happenings calendar OCTOBER 22 Michael Feinstein Show begins at 8 p.m. OCTOBER 25 Lynyrd Skynyrd Show begins at 7:30 p.m. OCTOBER 26 Bill O’Reilly Show begins at 8 p.m.
James L. Knight International Center
Parker Playhouse 707 N.E. Eighth St., Fort Lauderdale, 954-462-0222; parkerplayhouse.com OCTOBER 6 Ghost Light Society’s Third Annual Speakeasy Soiree Show begins at 8 p.m.
400 S.E. Second Ave., Miami, 305-416-5970; jlkc.com
OCTOBER 19-21 Sesame Street Live “Elmo Makes Music” Show times vary.
OCTOBER 21 “The Single Ladies Tour” starring R. Kelly Show begins at 7:30 p.m.
OCTOBER 27 The Fab Faux Show begins at 8 p.m.
y k o o S p S tuff A Grab Bag Of Halloween Events For Kids Of All Ages OCTOBER 6-7, 20-21, 27-28 SPOOKY SNOOZE OVERNIGHTS AT THE PALM BEACH ZOO Evening activities will include pumpkin painting, crafts, evening tours, pizza snacks and a continental breakfast. Activities are for kids ages 6 and up, and parents must attend with their children. Takes place at the Palm Beach Zoo in West Palm Beach. Starts at 6:30 p.m. For more information, call 561-5330887 or visit palmbeachzoo.org.
MUPPET MANIA: Sesame Street Live “Elmo Makes Music” performs October 19-21 at Parker Playhouse
Seminole Casino Coconut Creek 5550 N.W. 40th St., Coconut Creek, 954-977-6700;
seminolecoconutcreekcasino.com
Marlins Park 1501 N.W. Third St., Miami, 877-627-5467; miami.marlins.mlb.com OCTOBER 1-3 Miami Marlins Baseball Game times vary.
OCTOBER 5, 12 Coco Cabaret Burlesque Show Show begins at 9 p.m. OCTOBER 11 Jim Gaffigan Show begins at 9 p.m.
Mizner Park Amphitheater
Sun Life Stadium
590 Plaza Real, Boca Raton, 561-750-1668; ticketmaster.com
305-623-6100;
OCTOBER 21 Bonnie Raitt Show begins at 8 p.m. 142
2269 Dan Marino Blvd., Miami Gardens, sunlifestadium.com OCTOBER 14 Miami Dolphins Football Game begins at 1 p.m.
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OCTOBER 18-31 “THE VAMPIRE CIRCUS” Geared toward adults, this sexy, dark and scary theatrical performance features a story based on Count Dracula’s plan for world domination, incorporating gymnastics, artists, dancers and more. Takes place at Bayfront Park in Miami. Show times vary. For more information, call 305-358-7550 or visit bayfrontparkmiami.com.
OCTOBER 19-21, 26-28 “BOO AT THE ZOO” HALLOWEEN FUN AT THE PALM BEACH ZOO This South Florida family favorite provides the community with a safe and educational venue for trick-or-treating. Takes place at the Palm Beach Zoo in West Palm Beach. Times vary. For more information, call 561-533-0887 or visit palmbeachzoo.org.
OCTOBER 20 HALLOWEEN IN THE HAMMOCK Find spiders, snakes, ancient shells and
other surprises during an hour-long nighttime nature walk led by ghostly guides. Costumes are welcome. Takes place at Gumbo Limbo Nature Center in Boca Raton. Starts at 6:30 p.m. For more information, call 561-544-8615 or visit gumbolimbo.org.
OCTOBER 24-27 FIRST ANNUAL SHRIEK WEEK FILM FESTIVAL Young filmmakers ages 6-17 are invited to submit short, scary films to the Sugar Sand Park Community Center; up to 28 films will be chosen to receive prizes and premiere in Willow Theatre during Shriek Week. Takes place at Sugar Sand Park in Boca Raton. Show times vary. For more information, call 561-347-3900 or visit sugarsandpark.org.
OCTOBER 24-27 TRICK-OR-TREAT TRAIL Kiddies are encouraged to stroll around the carousel for candies and treats. Takes place at Sugar Sand Park Community Center in Boca Raton. Starts at 5 p.m. For more information, call 561-347-3900 or visit sugarsandpark.org.
OCTOBER 26-28 GROSS-OUT SCIENCE HALLOWEEN Participate in ghoulish and gross science activities: Watch a human organ show, see some of the museum’s scariest-looking animals, meet the resident Mad Scientist and more. Takes place at the Museum of Discovery & Science in Fort Lauderdale. Show times vary. For more information, call 954-467-6637 or mods.org.
The key ingredient is you... FRIDAY, OCTOBER 12, 2012 Attend our gourmet extravaganza featuring the skills and creativity of the finest chefs and hottest restaurants in Palm Beach County. Guests will enjoy fabulous cuisine, an incredible silent auction and the opportunity to bid on amazing culinary experiences hosted by our Signature Chefs.
Bring your appetite & your friends! $195 per person $2,000 for table of ten (buy your tickets and tables online today at marchofdimes.com/florida)
Please Join Us! Marriott Boca Raton at Boca Center VIP Reception 6:30 p.m. – 7:30 p.m. Tasting, Silent and Live Auction 7:30 p.m. – 10:00 p.m. Cocktail/Business Attire For information on sponsorship opportunities, tables or tickets visit: marchofdimes.com/florida call: 561-290-0901 email: tmooney@marchofdimes.com
The mission of the March of Dimes is to improve the health of babies by preventing birth defects, premature birth and infant mortality. MARCH OF DIMES IS AN OFFICIALLY REGISTERED 501 (C)(3) ORGANIZATION. A COPY OF OUR OFFICIAL REGISTRATION AND FINANCIAL INFORMATION MAY BE OBTAINED FROM THE DIVISION OF CONSUMER SERVICES BY CALLING 800-435-7352 WITHIN THE STATE. REGISTRATION DOES NOT IMPLY ENDORSEMENT, APPROVAL OR RECOMMENDATION BY THE STATE OF FLORIDA. REGISTRATION NUMBER CH569.
OUR FEATURED CHEFS Chef Chair Adam Gottlieb The Atlantic Grille Chef Michael Grasso Truluck’s Chef Bruce Feingold Dada Chef Rickie Piper Casa D’Angelo Chef Chris Miracolo Max’s Harvest Chef Jon Greening Deck 84 Chef Gordon Maybury Ironwood Grille Chef Ernesto DeBlasi Caffe Luna Rosa Chef Jim Leiken Cafe Boulud Chef Rey DeLaOsa Publix Apron’s Cooking School Chef Josef Josef’s Table Chef David Evans Cake, Garden & Tea Chef Bart Messing Woodfield Country Club Chef Michael Wright Chops Lobster Bar Chef Patrick Broadhead Max’s Grill Chef Brian Nelson Abe & Louie’s Chef Anthony Hoff City Fish Market Chef Mike Saperstein The Rebel House
happenings calendar
The Broward Center for the Performing Arts 201 S.W. Fifth Ave., Fort Lauderdale, 954-462-0222;
browardcenter.org OCTOBER 11 Keiko Matsui Show begins at 8 p.m.
The Fillmore Miami Beach at The Jackie Gleason Theater 1700 Washington Ave., Miami Beach; 305-673-7300;
livenation.com OCTOBER 2 Pretty Lights Show begins at 9 p.m. OCTOBER 8 Andrew Bird Show begins at 8:30 p.m.
The Raymond F. Kravis Center for the Performing Arts 701 Okeechobee Blvd., West Palm Beach, 561-832-7469;
kravis.org OCTOBER 20 Movies by Moonlight presents “Coraline” Show begins at 7:30 p.m.
events OCTOBER 1-31 National Adopt an Adult Dog Month Make a new best friend and improve your life by giving a deserving dog a new home. Takes place at the Humane Society of Broward County in Fort Lauderdale. Starts at 10 a.m. For more information, call 954-989-3977 or visit humanebroward.com. OCTOBER 2 2012 Downtown Boca Raton Summer Wine Series Indulge in tastings of three wines paired with three delectable bites. Takes place at 4th Generation in Royal Palm Place in Boca Raton. Reservations required. Starts at 6 p.m. For more information, call 561-338-9920 or visit royalpalmplace.com. OCTOBER 3 39th Annual Women of Distinction Awards Breakfast Enjoy a morning of dining and networking presented by Soroptimist International of Boca Raton/ Deerfield Beach. Takes place at Boca West Country Club in Boca Raton. Starts at 8:30 a.m. For more information, call 561347-0440 or visit soroptimist4women.org. OCTOBER 5 Downtown Boca’s Friday Night LIVE! Community and Culture Event This free evening event will include live music, theater, art, film, literature, presidential debate-related activities and more. Takes place at Mizner Park Amphitheater in Boca Raton. Starts at 6:30 p.m. For more information, call 561-367-7070 or visit downtownboca.org.
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OCTOBER 5 South Florida’s Finest Couples Gala Enjoy a festive evening to honor local couples for their community leadership, business success and charitable support. Benefits the Cystic Fibrosis Foundation. Takes place at the Boca Raton Marriott at Boca Center in Boca Raton. Starts at 6:30 p.m. For more information, call 561-912-8062 or visit bluegreencorp.com. OCTOBER 5 Truluck’s Heart Gallery of Broward County Luncheon Enjoy a tasty lunch and presentations in honor of The Heart Gallery of Broward County’s milestone 100th and 101st child adoptions. Takes place at Truluck’s Seafood, Steak and Crabhouse at The Galleria in Fort Lauderdale. Starts at noon. For more information, call 954-4391916 or visit heartgalleryofbroward.org. OCTOBER 6-7 18th Annual Downtown Delray Beach Craft Festival Check out pottery, ceramics, jewelry and other unique contemporary crafts for sale by more than 100 talented artisans. Takes place at the intersection of Fourth Avenue and Atlantic Avenue in Delray Beach. Starts at 10 a.m. For more information, call 561-746-6615 or visit artfestival.com. OCTOBER 7 16th Annual Dunn’s Run Participate in a 5-mile run or walk through the city of Deerfield Beach, followed by food, family activities, a bounce house and more. Benefits the Boys & Girls Clubs of Broward County. Takes place on Ocean Way and S.E. Second Street. Starts at 7:30 a.m. For more
information, call 954-5632822 or visit dunnsrun.com. OCTOBER 8 Third Annual Not My Daughter…Find A Cure Now! Luncheon and Shopping Boutique NBC 6 anchor Trina Robinson will emcee a day of lunch, shopping, auctions, raffles, live music by Jenny & Ashley, and more. Benefits Susan G. Komen for the Cure. Takes place at the Heron Bay Marriott in Coral Springs. Starts at 10 a.m. For more information, call 954-2636429 or visit notmydaughterfindacurenow.com. OCTOBER 10 Tribute to Henrietta, Countess de Hoernle and Her Legacy of Giving Proceeds from this charitable luncheon will benefit programs of St. Jude Catholic Church and School. Takes place at St. Jude Catholic Church in Boca Raton. Starts at noon. For more information, call 561-314-1250. OCTOBER 12 March of Dimes Signature Chefs Auction Enjoy a gourmet extravaganza with superb wines, an exciting auction and delectable cuisine created by Palm Beach County’s finest chefs and hottest restaurants. Takes place at the Marriott Boca Raton at Boca Center in Boca Raton. Starts at 6:30 p.m. For more information, call 561-290-0901 or visit marchofdimes.com. OCTOBER 12 THROUGH NOVEMBER 11 Palm Beach Dramaworks Presents “Talley’s Folly” This professional theater company launches its 13th year with Lanford
Wilson’s romantic comedy about two wounded souls and their last chance at love. Takes place at The Dramaworks Don and Ann Brown Theatre in West Palm Beach. Show times vary. For more information, call 561-233-9918 or visit palmbeachdramaworks.org. OCTOBER 13 Celebration by the Sea Revel in an evening of gourmet dining, fine wine, dancing and live music. Presented by Hospice by the Sea, Inc. Takes place at the Delray Beach Club in Delray Beach. Starts at 5:30 p.m. For more information, call 561-416-5009 or visit hbts.org. OCTOBER 13 Battle of The Boros IV: Doo-Wop/Oldies Show Sing along to the oldies with Charlie Thomas’ Drifters, Shirley Alston Reeves of The Shirelles, Dave Somerville of The Diamonds, Spanky & Dino and many others. Takes place at the Coral Spring Center for the Arts in Coral Springs. Starts at 8 p.m. For more information, call 954-3445999 or visit coralspringscenterforthearts.com. OCTOBER 13 Out of the Darkness 5K Community Walk The American Foundation for Suicide Prevention holds its annual walk in conjunction with hundreds of similar events across the country. Benefits AFSP research, education, advocacy and prevention initiatives. Takes place at Okeeheelee Park in West Palm Beach. Starts at 9 a.m. For more information, call 561-392-7877 or visit afspflse.org.
happenings calendar OCTOBER 13 Lynn University Undergraduate Open House Eat good food and talk with students, deans and program chairs about the coming year. Takes place at the de Hoernle International Center at Lynn University in Boca Raton. Starts at 10 a.m. For more information, call 561-2377900 or visit lynn.edu. OCTOBER 15 15th Annual Boca Raton Regional Hospital Golf Tournament Play golf on a championship course and enjoy a continental breakfast, on-course lunch and an awards dinner. Benefits the Ron and Kathy Assaf Center for Excellence in Nursing. Takes place at Boca West Country Club in Boca Raton. Starts at 7 a.m. For more information, call 561-955-3249 or visit brrh.com. OCTOBER 17 Seventh Annual Susan G. Komen for the Cure Pink Ribbon Luncheon This fundraising luncheon will focus on the topic of charitable giving and include a presentation by local grantees and young breast cancer survivors. Takes place at Woodfield Country Club in Boca Raton. Starts at 10 a.m. For more information, call 561514-3020 or visit komensouthflorida.org. OCTOBER 18 25th Annual Woman Volunteer of the Year Luncheon and Fashion Show The Junior League of Boca Raton will present this lunch, auction and fashion show to honor outstanding volunteers. Takes place at the Boca Raton Resort & Club in Boca Raton. Starts 146
at 10:30 a.m. For more information, call 561-6204778 or visit jlbr.org. OCTOBER 18-21 Saks Fifth Avenue Key to the Cure Event Shop at Saks Fifth Avenue at Town Center to help fight women’s cancers: Purchase a T-shirt designed by Carolina Herrera for the occasion and 100 percent of proceeds will benefit Boca Raton Regional Hospital’s Key to the Cure campaign. Shop Thursday to Sunday and the store will donate 2 percent of all vendor sales. Starts at 10 a.m. For more information, call 561-393-9100 or visit saks.com. OCTOBER 19 Women in the Visual Arts Meeting Boca Raton artist and jewelry designer Phyllis Annunziato will discuss her work. Takes place at Sugar Sand Park Recreation Center in Boca Raton. Starts at noon. For more information, call 561-504-9143 or visit sugarsandpark.org. OCTOBER 20 Sixth Annual Wild About Kids Gala Hosted by the Boys & Girls Clubs of MiamiDade, gala guests will be treated to a red carpet welcome, cocktail reception, live music, dinner, silent auction and more. Takes place at the Four Seasons Hotel in Miami. Starts at 7 p.m. For more information, call 305-446-9910 or visit bgcmia.org. OCTOBER 20 Second Annual Food! Cuisine, Culture and Community Symposium Enjoy a continental breakfast, workshops, a food expo, tasting tables, cooking
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demonstrations and more. Takes place at the Delray Beach Public Library in Delray Beach. Starts at 8:30 a.m. For more information, call 561-266-9490 or visit delraylibrary.org. OCTOBER 20-21 25th Annual Las Olas Art Fair This top-ranked festival features a wide variety of quality artworks with prices to suit all budgets. Takes place on Las Olas Boulevard in Fort Lauderdale. Starts at 10 a.m. For more information, call 561-7466615 or visit artfestival.com. OCTOBER 21 AJC Palm Beach County Opening Event A dessert reception and program featuring San Francisco-based political analyst, historian and radio talk show host John Rothmann. Takes place at Woodfield Country Club in Boca Raton. Starts at 7 p.m. For more information, call 561-994-7286 or visit ajc.org. OCTOBER 21 18th Annual Buddy Walk Take part in a 1K or 5K walk, followed by a free breakfast and family entertainment. Takes place at John Prince Park in Lake Worth. Starts at 8 a.m. For more information, call 561752-3383 or visit buddywalk.kintera.org. OCTOBER 21 Let’s Move Boca! Health/ Wellness Fair Attend a day of healthy cooking demonstrations, fitness classes, nutrition presentations, vendors and fun activities for kids and adults. Takes place at Royal Palm Place in Boca Raton. Starts at 10 a.m. For more information,
call 954-636-2388 or visit letsmoveboca.org. OCTOBER 25 Kyle Richards and Alene Too Regency Court “All Things Pink” Event “The Real Housewives of Beverly Hills” star Kyle Richards and Alene Too Regency Court will host an “All Things Pink” shopping event in support of Breast Cancer Month. Attendees will get the chance to shop and mingle with Richards, with proceeds benefiting Go Pink. Takes place at Alene Too Regency Court in Boca Raton. Starts at 11 a.m. For more information, call 561-394-0899. OCTOBER 26 Ninth Annual Boca Raton Regional Hospital Go Pink Luncheon Celebrity couple Bill and Giuliana Rancic are the keynote speakers for this annual luncheon benefitting the Christine E. Lynn Women’s Health and Wellness Institute at Boca Raton Regional Hospital. Takes place at the Boca Raton Resort & Club in Boca Raton. Starts at 11 a.m. For more information, call 561-955-4142 or visit brrh.com. OCTOBER 26 Pink Sisterhood Shabbat An inspirational evening of spiritual renewal and celebration honoring women who fight against breast cancer, featuring guest speaker Dr. Louise Morrell, medical director for Lynn Cancer Institute at Boca Raton Regional Hospital. Takes place at Temple Beth El of Boca Raton in Boca Raton. Starts at 7:30 p.m. For more information, call 561-314-2832 or visit tbeboca.org.
OCTOBER 26-27 Meet Me on the Promenade: Downtown Boca A free street festival with live entertainment, arts and crafts, gourmet food trucks, trunk shows, Halloween happenings and more. Takes place at Sanborn Square in Boca Raton. Show times vary. For more information, call 561367-7070 or visit downtownboca.org. OCTOBER 26-28 Chris Evert/Raymond James Pro-Celebrity Tennis Classic For the 23rd consecutive year, this notable event will attract stars from the tennis and entertainment worlds for two days of sports action at the Delray Beach Tennis Center in Delray Beach. The gala will take place at the Boca Raton Resort & Club in Boca Raton. Start times vary. For more information, call 561-394-2400 or visit chrisevert.org. OCTOBER 27-28 14th Annual Lauderdaleby-the-Sea Craft Festival A juried fall crafts festival presented by the Lauderdale-by-the-Sea Chamber of Commerce. Takes place on A1A and Commercial Boulevard in Lauderdaleby-the-Sea. Starts at 10 a.m. For more information, call 561-746-6615 or visit artfestival.com. OCTOBER 30 THROUGH NOVEMBER 2 17th Annual ATT Jeb Bush Florida Classic This festive three-day event features a fishing tournament, Beach Bash, 65 Roses Gala and golf classic. Benefits Cystic Fibrosis. Start times vary. For more information, call 954-739-5006 or visit jebcf.org. O
WAYNE SCHWARTZ, GINA GREENWALD AND ERIC LEE
BUSINESS DISPUTES ❙ EMPLOYEE DISPUTES ❙ SECURITIES LITIGATION INTELLECTUAL PROPERTY LITIGATION ❙ INSURANCE LITIGATION
LEE & AMTZIS, P.L. Attorneys at Law 5550 GLADES ROAD, STE 401 ❙ BOCA RATON, FL 33431 ❙ 561.981.9988
Photos by Gina Fontana
happenings flash DO THE WRITE THING CHALLENGE LUNCHEON More than 630 students, teachers and community leaders gathered at The Raymond F. Kravis Center for the Performing Arts in West Palm Beach to honor finalists of the Do the Right Thing Challenge, a Palm Beach County essay contest thatâ&#x20AC;&#x2122;s part of a national initiative to stop school violence and bullying.
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1 Bill Bone, Melanie Camejo, Christopher Burrett, Ashley Coons, David Dunleavy, Anquan Boldin, Nathaniel Sybron and Joy Sohn 2 Lynn Powell, Peter Antonacci, Jennifer Loyless, Barbara Cheives and Carey Haughwout 3 E. Wayne Gent, Mary Simses, Jennifer Prior Brown and Bob Simses 4 Ashley Coons, Alex Libby and David Dunleavy 5 Honorable Ronald Alvarez, Capt. Jeffrey Lindskoog and Paulette Burdick 6 Pepe & Lourdes Fanjul Jr., Carl Boldin and Gaston Cantens
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DKJA: Where we grow leaders. Our students are prepared as 21st century leaders and learners. They are educated to excel in an increasingly competitive world.
DONNA KLEIN JEWISH ACADEMY
We provide a challenging, enriching general and Judaic studies curriculum. A JR. K-12 JEWISH COMMUNITY DAY SCHOOL
Every child stands out at Donna Klein Jewish Academy.
AND A FRANKLINCOVEY LEADER IN ME SCHOOL
CONTACT OUR ADMISSIONS OFFICE AT ADMISSIONS@DKJA.ORG OR 561-852-6004 TO SCHEDULE A PERSONAL TOUR OF OUR TO LEARN MORE, SCAN QR CODE OR VISIT DKJA.ORG
CAMPUS IN BOCA RATON, FLORIDA.
Photos by Arthur Cicconi, Golf Shots Inc.
happenings flash
HANLEY CENTER 2012 GOLF CLASSIC Board members of the Hanley Center Foundation and Caron Renaissance enjoyed an afternoon of golf, lunch and an awards ceremony at The Medalist Golf Club in Hobe Sound as part of a fundraiser for the addiction treatment networkâ&#x20AC;&#x2122;s scholarship fund.
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1 Patricia Warner, Meredith Doerge, Sandra Fredericks, Olga Duke and Phyllis Weekes 2 Dave & Barbara Cheal 3 Kip Kootz, Bill Teuteberg, Nancy Carlile and Michael Stubbins 4 Meredith & Barry Snader 5 Joseph DeNucci, Bill Oâ&#x20AC;&#x2122;Donnell and Skip Gozzo 6 Dr. Rachel Docekal and Nellie Benoit
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A whole new way of seeing... The newest breakthrough technology in breast imaging... A 3D mammogram
Diagnostic Centers of America (DCA), a leader in medical imaging, is proud to offer breast tomosynthesis. It is a breakthrough technology poised to revolutionize how breast cancer is detected today.
A video-like format, instead of a flat 2D image
3D mammography takes images from multiple angles and uses highpowered computing to covert digital breast images into a stack of very thin layers (images), building what is essentially a 3dimensional mammogram. Our sub-specialized Radiologists (Boca Radiology Group), can isolate one image at a time to see your breast tissue in a way never before possible through a video-like format, instead of a flat 2D image. Breast tomosynthesis does not replace the standard digital mammogram. The 2D and 3D mammogram are performed during the same compression at the same time. This new technology is FDA approved, however currently not approved by Medicare or most insurances. For women who wish to increase the accuracy and sensitivity of their mammogram, DCA will be offering this elective technology for $50.00. References: Hologic
www.dcamedical.com DCA AT BOCA RATON 2900 N. MILITARY TRAIL, #120 BOCA RATON, FL 33431 P: 561.314.2500 F: 561.314.2501
DCA AT BOYNTON BEACH 6080 BOYNTON BCH BLVD, #140 BOYNTON BEACH, FL 33437 P: 561.736.3227 F: 561.424.0888
DCA AT DELRAY BEACH 6298 LINTON BLVD DELRAY BEACH, FL 33484 P: 561.496.6935 F: 561.496.6936
DCA AT WELLINGTON 2565 S. STATE ROAD 7 WELLINGTON, FL 33414 P: 561.727.2300 F: 561.727.2333
Focused on excellence, committed to patient care.
Photos by Janis Bucher
happenings flash
AMERICAN HEART ASSOCIATION’S FASHION EVENT Supporters of the American Heart Association’s 2012 Boca Raton Heart Ball enjoyed an afternoon of fashion and philanthropy at Bloomingdale’s at Town Center in Boca Raton. The affair included a special luncheon and an exclusive peek at this year’s newest collections.
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1 Janice Koblick, Linda Levin, Marleen Forkas, Sheila Nestler, Jennifer Sommers and Debra Brubaker 2 Marleen Forkas and Jennifer Sommers 3 Caren Weinberg and Jane Matzkin (SEATED): Margaret Alperstein and Vikki Usdan 4 Shelia Nestler, Barbara Feder and Maddi Finch 5 Sky Palma, Jenna DeBrino and Alexis Walker 6 Caren Weinberg, Kelli-Ann Bloechinger and Debra Brubaker 7 Elizabeth Belkin, Debra Brubaker and Caren Weinberg
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s d r a c i R e K BACK
IN BOCA ALENE TOO WILL HOST SHOPPING FOR ALL THINGS PINK IN SUPPORT OF BREAST CANCER MONTH Come shop with Kyle Richards From Bravo’s “The Real Housewives of Beverly Hills” and get her styling and fashion tips in a SHOP, MIX and MINGLE event benefitting Go Pink.
ALENE TOO REGENCY COURT THURSDAY, OCTOBER 25TH 11:00AM TO 4:00PM For more information, call
561.394.0899. Stay Connected: Like Alene Too on Facebook, follow Alene Too on Twitter or check out our blog at www.AleneToo.com.
Alene Too Regency Court 3013 Yamato Road, #B-20, in Boca Raton.
happenings
now&noteworthy Truluck’s Seafood Steak and Crabhouse at The Galleria in Fort Lauderdale on October 5 will host a unique sit-down pledge luncheon benefiting The Heart Gallery of Broward County, a traveling photography exhibit of foster children waiting to be adopted. Truluck’s is holding the luncheon in celebration of The Heart Gallery of Broward County’s milestone 100th and 101st adoptions since its 2006 inception (Roy and Marta DePasquale adopted teenage brothers Tyler and Kyle, whose photos they first saw in The Heart Gallery two years ago). In honor of the event, Truluck’s will host a complimentary dinner for any family that adopts a Heart Gallery of Broward County child from October 5, 2012 through October 5, 2013. The DePasquale family recently enjoyed their complimentary celebratory dinner. Truluck’s Seafood Steak and Crabhouse, The Galleria Mall, 2584 East Sunrise Blvd., Fort Lauderdale, 954-396-5656; trulucks.com.
Photo by Suzanne Barton
Truluck’s In Fort Lauderdale To Host Luncheon Benefiting The Heart Gallery Of Broward County
Truluck’s Manager Callum Molloy, Head Chef Chi Chan, the DePasquale family, including: Caitlin, Ashley, Marta, Kyle, Roy and Tyler, and Truluck’s General Manager Scott Gardiner
Fall Into Paradise At Seagate Spa—Even If You’re Not A Hotel Guest Recently named one of the “Top 75 Hotel Spas” in the United States by Condé Nast Traveler, the 8,000-square-foot Seagate Spa features a Vichy shower, Hot Yoga Studio, and a Spa suite where you can relax in your very own retreat. Call or visit their website for a complete list of services. Located in The Seagate Hotel, 1000 East Atlantic Ave., Delray Beach, 561-665-4950; theseagatespa.com.
The LBP Collection… Fashion Jewelry That Makes A Statement The 2013 collection is trendy, hot and totally designed to order. Head designer Lisa Butler Price features her stylish and unique jewelry pieces made to fit your style. All pieces are crafted with high-quality gemstones and you can choose from solid gold, sterling silver or sterling silver dipped in gold. The LBP Collection, 954-266-8712; lbpcollection@gmail.com; lbpcollection.com.
New Children’s Author Nancy Helland DeMarchi Helps Readers Discover What’s Beneath Their The Bunny Suits
Nancy Helland DeMarchi
The courage to be yourself and to love the person you are inside is the theme of the new children’s book by first-time author Nancy Helland DeMarchi. The book, “Prissy Polly’s Curious Cat in a Bunny Suit,” is a sweetly told tale of a young girl who befriends a puzHel zling rabbit in New York City’s Central Park, only to discover that the bunny is not what he seems. “Finding one’s inner beauty is a zli challenge for everyone,” said DeMarchi, who hopes her book will provide a starting point for caregivers and children to have memch oorable and meaningful discussions about self love. “With any luck, the adult readers will also acquire a new perspective, fostering ttheir own personal growth.” Prissy Pahley, LLC, 888-774-7796; prissypolly.com.
Promotion
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happenings [the local real estate report] SUBDIVISION
ADDRESS
BUYER
PRIOR SALE PRICE
SALE PRICE
SELLER
ADDISON RESERVE
16077 VIA MONTEVERDE
STEIN HARVEY
HARTZBAND ELAINE
$399,900
ADDISON RESERVE
7879 LAQUILA WAY
BOSONAC BARBARA S
ROSS EDWARD
$490,000
ADDISON RESERVE
7848 TALAVERA PL
SPECTER STEPHANIE J
EISEN STEPHEN P INDIV TRUSTEE
$840,000
ADDISON RESERVE
7294 SARIMENTO PL
CANTER JUDY
WEINSTEIN ROBERT S
$750,000
BOCA FALLS
12443 ANTILLE DR
AL-ZAIDI MAHA
MCNALLY H PATRICK III TRUSTEE
$360,000
BOCA FALLS
21289 ROCK RIDGE DR
QIAN LIANFEN
KAVANAGH PAUL
PRIOR SALE DATE
18-JAN-00 $655,000
27-JUN-03 26-APR-11
$970,000
26-FEB-04
$550,000
$450,000
01-NOV-99
$380,000
03-MAY-07
20-JUN-06
BOCA GOLF & TENNIS CLUB
17309 BALBOA POINT WAY
BUJALSKI JOSEPH J
HARVEY BARBARA JEAN
$280,000
BOCA GOLF & TENNIS CLUB
17704 CANDLEWOOD TER
FERNANDES ALBANY
GREENWALD THELMA
$245,000
BOCA GOLF & TENNIS CLUB
17623 CANDLEWOOD TER
KADDARAS MARY
WHYNOT IRVING R
$285,500
BOCA GOLF & TENNIS CLUB
17064 BOCA CLUB BLVD 4
PLAZAS ALFONSO
FEDERAL HOME LOAN MTG CORP
$235,000
BOCA GOLF & TENNIS CLUB
17094 BOCA CLUB BLVD 6
WANG YUE HUI
SKOLSKY SHEILA
$288,000
BOCA HARBOUR
823 NE 71ST ST
MCGEE GEORGE BRIAN
823 NE 71ST STREET LLC
$810,000
BOCA HARBOUR
881 APPLEBY ST
ELDRIDGE SUSAN BROOKS
881 APPLEBY STREET LLC
$1,925,000
$600,000
BOCA ISLES NORTH
10827 JAPONICA CT
PRIETO ASHLEY E
MILLER JOHN
$325,000
$275,000
24-OCT-11
BOCA ISLES NORTH
10782 MAPLE CHASE DR
SARNO CARMINE U
DAVIS GARY
$435,000
$720,000
08-MAR-06
BOCA ISLES SOUTH
19615 DINNER KEY DR
ADELSON ANASTASIA
NICOLAS GEORGE R
$485,000
BOCA ISLES SOUTH
20155 PALM ISLAND DR
ARONOVICH LILYA
ARONOVICH MICHAEL
$216,532
BOCA KEYS
852 FORSYTH ST
HOLLODICK RICKY JOHN
KOVENS MICHAEL
$900,000
$1,200,000
BOCA LAKES
2638 NW 42ND ST
PASSADORE DARIO
PALM BEACH X LLC
$360,000
$267,000
BOCA POINTE CC
6242 BRAVA WAY
HORST DARYL L
JOHNSEN RALPH H
$352,000
24-MAY-06 $270,000
28-JUN-10
$500,000
25-MAY-06
16-APR-12
30-AUG-04 08-OCT-09
27-OCT-98 09-OCT-07 15-NOV-07 08-JUL-11 03-NOV-10
Source: Palm Beach County Property Appraiser
(561) 414.4146 Call Claire Today For Results “We worried for nothing. Thank you for your hard work. We could not imagine that any house sale could go this smoothly.” Michael & Mindy Feldman, Boca Raton
“Claire is a pro. She brought her own buyer to our home and then found our perfect Ocean condo. Claire understood our needs and got the job done.” Jonathan & Sherry Laurens, Chicago
“Switching over to you was the best move we ever made.” Howard and Rochelle Steiman, Boca Raton
BuySellBocaRaton.com — WoodfieldResales.com
Claire B. Sheres, PA GRI, CNS, e-PRO, Realtor® Coldwell Banker • 2301 Glades Road • Boca Raton, FL 33431 Direct: 561-414-4146 • 561-886-5988 Email: ChezClaire@aol.com
One of only 9 associates out of 4,654 Florida sales associates
156
T H E B O C A R AT O N O B S E R V E R
OCTOBER 2012
157
happenings at home SUBDIVISION
ADDRESS
BUYER
SALE PRICE
SELLER
PRIOR SALE PRICE
PRIOR SALE DATE
BROKEN SOUND CC
2518 COCO PLUM BLVD 1201
SCHWIMER NEIL J
CRANE DANIEL B INDIV TRUSTEE
$227,500
BROKEN SOUND CC
5698 NW 21ST AVE
WORMSER DAVID
PARNES HAROLD
$360,000
01-JUN-03
PALM BEACH FARMS
1300 SW 20TH ST
TOBIN CRISTINA
BARWELL CINDY A
$400,000
PALM BEACH FARMS
1500 SW 20TH ST
WOONTON MARC
JOHNSON TIM
$350,000
$362,500
PALMETTO PLACE CONDOMINIUM
99 SE MIZNER BLVD APT 403
KRAVITZ PAMELA SUE
WELLS FARGO BANK NA
$267,000
$190,100
08-FEB-12
PALMETTO PLACE CONDOMINIUM
99 SE MIZNER BLVD APT 505
MAAYEH MICHEL S
SILVERBERG ERIKA
$200,000
$545,000
19-MAY-06
THE SHORES
18556 OCEAN MIST DR
KAWATRA JITENDER
TEIXEIRA MARY ANN
$310,000
$585,000
19-DEC-06
TIMBERCREEK
2402 NW 30TH RD
MENARD TODD JAMES
CUPO LOUIS S
$244,000
$337,000
TIMBERCREEK NORTH
3406 PINE HAVEN CIR
GALLO ADAM
GLOVER JOEL R
$400,000
TIMBERCREEK NORTH
3331 NW 23RD CT
BATISTA FRANCISCO A
CRESPO ANGEL
$340,000
TOWNSEND PLACE CONDOMINIUM
500 SE MIZNER BLVD A303
SHERMAN ELLEN A
GOODSTEIN MICHAEL INDIVY TRUSTEE
$745,000
TOWNSEND PLACE CONDOMINIUM
550 SE MIZNER BLVD APT B101
WOOLLEY RANDALL G
WELDON FRANK GIFFORD
$465,000
$640,000
10-NOV-08
TOWNSEND PLACE CONDOMINIUM
550 SE MIZNER BLVD APT B110
LEBENSFELD PEGGY
CRES PROPERTIES LLC
$675,000
$422,796
19-MAR-07
TOWNSEND PLACE CONDOMINIUM
550 SE MIZNER BLVD APT B710
VOLPE CHARLES J
SHERMAN CRAIG B
$760,000
$975,000
27-APR-07
TROPIC ISLE
922 TROPIC BLVD
GODWIN PEGGY JO
LB RESTORATION LLC
$554,000
$640,000
16-JUN-08
TROPIC ISLE
970 BOLENDER DR
YOUSSEF RASHA
WETHINGTON JAMES L
$1,200,000
TROPIC ISLE
917 IRIS DR
WOLFF DARLENE
BEAN ANNA L
$1,475,000
TROPIC ISLE
961 IRIS DR
GREENBERG ZOE
BAKER SHARON
$2,205,000
14-SEP-09
TUNISON PALMS
678 NW 7TH AVE
LABRADOR MARIANA
SCHWINGHAMMER ALOIS
$300,000
28-OCT-03
WATERSIDE
23389 WATER CIR
ZUCKERMAN PHILIP BENJAMIN
VACCARO L VICTOR INDIV TRUSTEE
$365,000
10-JAN-11
WOODFIELD CC - SOMERSET
6575 NW 40TH CT
ZAKI AMGAD
U S BANK NATIONAL ASSOC TRUSTEE
$300,000
08-MAY-12
WOODFIELD HUNT CLUB
3055 CANTERBURY DR
SKLAR MARSHALL
HSBC BANK USA NATIONAL ASSOC TRUSTEE
$402,500
16-NOV-11
$319,000
01-JUN-99 13-MAY-03 30-APR-02
24-SEP-04 16-NOV-07
$320,000
27-AUG-10 31-JUL-02
29-NOV-10 $1,200,000
14-DEC-07
Source: Palm Beach County Property Appraiser
LOCALLY KNOWN. GLOBALLY CONNECTED.
(561)
414.4146
ChezClaire@aol.com
One of only 9 associates out of 4,654 Florida sales associates
Claire B. Sheres, PA, GRI, CNS, e-PRO, Realtor BocaRatonCountryClubs.com
BuySellBocaRaton.com
Coldwell Banker • 2301 Glades Road • Boca Raton, FL 33431 158
T H E B O C A R AT O N O B S E R V E R
®
THE DONNA KLEIN JEWISH ACADEMY EAGLES ATHLETICS BOOSTER CLUB PRESENTS ITS
Seventh Annual Tennis Extravaganza WITH SPECIAL GUEST CHRIS EVERT AT THE POLO CLUB OF BOCA RATON JOIN US MONDAY, NOVEMBER 12, 2012 FOR AN EXCITING MORNING! Doubles Matches, Lunch, Raffles & Prizes For more information call the DKJA Development Office at
561-852-5007
DKJA's Seventh Annual Tennis Extravaganza will welcome special guest and international tennis phenomenon Chris Evert.
Donna Klein Jewish Academy Development Office 9701 Donna Klein Boulevard Boca Raton, FL 33428
OCTOBER 2012
159
givingback
[charity never goes out of style]
KITCHEN ESSENTIALS The Lord’s Place Culinary Apprentice Program Teaches The Homeless Invaluable Job Skills BY EMILY J. MINOR obert Coleman teaches people how to cook, and not just everyday people. As head of The Lord’s Place Culinary Apprentice Program, Coleman each day stands before a small group of clients recovering from the hardships of life. Drug addiction. Alcohol abuse. Slow or sudden financial ruin. Mental illness. And he helps them learn kitchen skills so they can regain a productive life. “We’re really not creating chefs,” says Coleman, who’s been The Lord’s Place’s
R
“
It’s not just, ‘Give the man a fish.’ It’s, ‘Teach the man to fish.’ It’s helping people to be successful on their own.
”
– Robert Coleman, director of food services, The Lord’s Place Culinary Apprentice Program
director of food services for about four years. “My goal for this program is to get them prepared for a dishwasher (job) or a salad person or a prep person. Then they can continue up the ranks.” The kitchen program is one of five apprentice programs run through The Lord’s Place, a nonsectarian organization that helps homeless individuals get counseling, training and job and home placement. The 501(c) charity runs four campuses in Palm Beach County and last year provided housing and recovery services to more than 500 men, women and children. “Some of these people haven’t had a job in a very long time,” says Coleman, a former chef for a high-end airline catering business. So Coleman teaches them. The program lasts 10 weeks and 160
classes are small—about five students in each. He handles about 30 candidates a year, teaching not just cooking, but how to run a real kitchen. Food sanitation. Tools and equipment. Stocks and sauces. The principles of baking. Inventory and receiving. “Each week is kind of its own encapsulated educational piece,” he explains. It’s Coleman’s first foray into nonprofit work, and it doesn’t take much to get him choked up about what he sees every day. “I try not to think about it too much because it does get emotional,” he says. “We actually do change people’s lives.” His students—who often are placed in restaurant jobs after they leave him— also play a part in the charity’s restaurant, Cafe Joshua, which feeds about 50 homeless people a week at its main West Palm Beach campus in a pretty, upscale restaurant setting.
T H E B O C A R AT O N O B S E R V E R
FEEDING THE SOUL: Robert Coleman, Karen Berg and Kaitlyn Kuck catering the annual block party of the Flamingo Park Neighborhood Association; The Lord’s Place chefs and chefs’ apprentices pose with a cheese carving of Mount Rushmore created at the City of West Palm Beach’s 4th on Flagler event; cheese sculptor Troy Landwehr instructs chefs and chefs’ apprentices on technique; Coleman shows off some tasty treats
Want to help? The Lord’s Place always needs financial support. They need “sitters” to come to the restaurant and offer small talk and encouragement to homeless customers as they enjoy a good meal. And the program runs a growing catering business that always needs more customers. Recently, they booked their first wedding. “It’s not just, ‘Give the man a fish,’” Coleman says. “It’s, ‘Teach the man to fish.’ It’s helping people to be successful on their own.” O For information about The Lord’s Place, call 561-494-0125 or visit thelordsplace.org. Their mailing address is 2808 North Australian Ave., West Palm Beach, FL 33407.