THEY BE ROLLIN’ WE BE EATIN’
Food Trucks Offer Unique Fare At Great Prices
CULINARY COWBOY
THE FOOD & WINE ISSUE
Travel Channel’s Andrew Zimmern Goes Where No Chef Has Gone Before
WILL CLICK FOR CUISINE
Feed Your Cravings With 10 Irresistible Blogs
A PALATABLE YEAR The Food Channel’s Top Trends For 2013
OCTOBER 2013
KEEPING ITREAL Why Viewers Are Sweet On TLC’s “Cake Boss” Buddy Valastro
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VOLUME X NUMBER 9
10.2013
contents BE ROLLIN’ 62 THEY WE BE EATIN’ South Florida’s Food Truck Scene Offers Unique Fare At Great Prices—No Reservations Required
72 FEARLESS FOODIE Travel Channel’s Intrepid Andrew Zimmern Goes Where No Chef Has Gone Before
CLICK 78 WILL FOR FOOD Feed Your Cravings With 10 Irresistible Culinary Blogs
PALATABLE 84 AYEAR The Food Channel’s Top 10 Trends For 2013
KEEPING ITREAL
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Why Millions Of Viewers Are Sweet On TLC’s “Cake Boss” Buddy Valastro
T H E B O C A R AT O N O B S E R V E R
Photo courtesy of Carlo’s Bakery
THE FOOD & WINE ISSUE
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contents departments
23 observed
19
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HOT STUFF & THE PEOPLE WHO MAKE IT HAPPEN 23 The Buzz 28 Trends 30 La Vida Boca
33 media blitz
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THE QUINTESSENTIAL ARTS REPORT 33 On Screen 34 In Print 38 On Scene
45 that’s life A GUIDE TO PERSONAL GROWTH 45 Relations 48 Parents 52 Destinations
33 78
99 taste THE DISH ON FOOD, WINE & RESTAURANTS 99 Bites 100 Recipes 102 Review 104 Listings
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121 happenings THE ESSENTIAL SOCIAL DIGEST 121 Around Town 141 Calendar 148 Flash
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156 fyi
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LOCAL NOTABLES & REAL DEALS 156 Now & Noteworthy 158 At Home
160 giving back CHARITY NEVER GOES OUT OF STYLE
THEY BE ROLLIN’ WE BE EATIN’ Food Trucks Offer Unique Fare At Great Prices
CULINARY COWBOY
THE FOOD & WINE ISSUE
Travel Channel’s Andrew Zimmern Goes Where No Chef Has Gone Before
WILL CLICK FOR CUISINE Feed Your Cravings With 10 Irresistible Blogs
A PALATABLE YEAR The Food Channel’s Top Trends For 2013
VOLUME X NUMBER 9 OCTOBER 2013
KEEPING ITREAL Why Viewers Are Sweet On TLC’s “Cake Boss” Buddy Valastro
10
ON THE COVER: “CAKE BOSS” BUDDY VALASTRO PHOTO COURTESY OF: CARLO’S BAKERY Volume X, 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.
T H E B O C A R AT O N O B S E R V E R
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Personal Injury DISASTER RECOVERY Wrongful Death pip insurance claims Real Estate & Business Law
CORRECTION In our September Issue’s Around Town section, we incorrectly stated that Same Sky was the co-sponsor of Simon Fashion Now®. Same Sky did not co-sponsor Simon Fashion Now®. Same Sky took part in the Friday and Saturday activities through shopping events at Town Center at Boca Raton. Simon Fashion Now® at Town Center at Boca Raton was presented by Braman Motorcars of Palm Beach. We deeply regret the error.
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FOLLOW US ON FACEBOOK JOIN THE “BOCA RATON OBSERVER MAGAZINE” PAGE The Boca Raton Observer is published 11 times a year by A&A Publishing Corp. and is direct mailed to affluent homes in Boca Raton and Delray Beach. The Boca Raton Observer accepts no responsibility for the return of unsolicited manuscripts and/or photographs and assumes no liability for products or services advertised herein. Opinions expressed by the writers are their own and do not necessarily reflect the opinions of the Publisher. The Boca Raton Observer reserves the right to edit, rewrite or refuse material. Publisher is not responsible for typographical or production errors or accuracy of information provided by its advertisers. The Boca Raton Observer reserves the right to refuse any advertiser. Copyright © 2013 A&A Publishing Corp. All rights reserved. No portion of The Boca Raton Observer may be used or reproduced without the express written permission of the Publisher.
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THE HEALTH & FITNESS ISSUE Workout trends, clean eating and medical breakthroughs
Beauty begins with great skin The Boca Raton Observer is an entertaining and informative high-quality magazine dedicated to the sophisticated, unique and experienced readers living and working in South Palm Beach County. Committed to a comprehensive focus on the community, The Boca Raton Observer celebrates the people, their homes and businesses, charity and cultural organizations and the schools and leisure activities that comprise the essential Boca Raton lifestyle. Join the more than 165,000 readers that have chosen us as the city’s favorite magazine. The Boca Raton Observer is one of South Florida’s most award-winning magazines and is a recent recipient of the prestigious Charlie (First Place) Awards for “Best Overall Magazine” and “Best Special Theme/Show Issue” from the Florida Magazine Association, as well as numerous other awards from the FMA and the Society of Professional Journalists. For general inquiries, please contact us via:
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from the publisher 10.2013
LIVE, LOVE, EAT I
Linda L. Behmoiras linda@bocaratonobserver.com
t’s time to dig into our annual Food & Wine Issue, and this year’s is full of fabulous dining and celebrity chefs. Personally, I think British writer Virginia Woolf said it best when she wrote, “One cannot think well, love well, sleep well, if one has not dined well.” Isn’t that the truth and the perfect reason to explore some amazing dining options this month? We begin with a really sweet cover subject (pun intended), TLC’s “Cake Boss” Buddy Valastro. I had the pleasure of meeting Buddy the accomplished master baker, cake decorator and reality TV star and his amazingly loving family this summer at his Carlo’s Bakery headquarters in Jersey City, N.J. What a treat that was! I also visited their Hoboken bakery where fans stand on line for hours anxiously waiting to purchase yummy cannoli, cookies, celebratory cakes and pastries. Delicoso! You can get to know Buddy too, by checking out “Keeping It Real” (page 56). Also inside, we introduce you to James Beard award-winning chef Andrew Zimmern, host of several TV shows on the Travel Channel. Chef Zimmern is known for his adventurous palate, and does not hold back about his love for all sorts of exotic dishes. In addition to his penchant for bizarre food, he’s got an interesting story to tell. Read all about it in “Fearless Foodie” (page 72). This issue also showcases some of our favorite food blogs (you’ll want to check out “Will Click For Food” on page 78); the local food truck phenomenon (“They Be Rollin’, We Be Eatin’” on page 62) and our annual roundup of food and drink trends, compliments of our friends at The Food Channel (“A Palatable Year” on page 84). We even give a nod to Halloween, with a whimsical piece featuring scary cupcakes in “Twisted Treats” (page 100). Food and wine play such a large part of the social season. With Boca’s season and our 10th anniversary celebration just beginning, I wanted to acknowledge some of our incredible charity partners and the events on our menu that will benefit our community in many wonderful ways (and provide some great food and/or wine in the process!) Of course, Boca turns pretty in pink this month for Breast Cancer Awareness Month. We hope you can join us at some of the following October philanthropic events, of which we are proud to be the exclusive magazine sponsor: JAFCO’s In My Shoes Luncheon on October 4 at Boca West Country Club; Susan G. Komen Pink Ribbon Luncheon on October 9 at Woodfield Country Club; Brushes With Greatness beauty celebration at Saks Fifth Avenue Boca Raton on October 17 to benefit Boca Raton Regional Hospital’s Go Pink Challenge; Pretty In Pink at Altier Jewelers on October 22 and of course, the 10th Anniversary Go Pink Luncheon at the Boca Raton Resort & Club on October 25 to benefit the Christine E. Lynn Women’s Health & Wellness Institute at Boca Raton Regional Hospital. And don’t forget to please do your shopping at Saks Fifth Avenue Boca Raton during their Key To The Cure event from October 17-20, when Saks will donate 2 percent of their sales to local and national women’s cancer charities. We all know after savoring this issue that a month is never complete without a sweet ending. We wish you and your families a happy, fun, safe and candy-filled Halloween. With season in full swing and celebration in the air, make sure to enjoy lots of fabulous food and wonderful wine with your family and friends. Remember to always Live, Love & Eat! Buon Appetito,
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Welcome Home, Eddie Mellul General Manager of Infiniti of Coconut Creek
Eddie Mellul is all smiles. “When the opportunity presented itself to return to Infiniti of Coconut Creek I jumped at it.” Eddie is sitting in the newly remodeled showroom. “Am I sad that I missed the construction?” “Not at all,” he said with a smile. “But I have to admit, I was very impressed with everything that’s been done to the dealership.” Infiniti of Coconut Creek has undergone a complete renovation that makes it the benchmark of luxury dealerships. “We raised the bar on our level of service to our customers as well. In fact, we’re ranked number one in customer satisfaction for service in the country.* There’s so much to be excited about here, including the introduction of the all new 2014 Infiniti Q50.” This new luxury performance sedan sits in the showroom of Infiniti of Coconut Creek. The new shape is incredibly aerodynamic, and the car is totally redesigned from the ground up. The center console features two touch screens that are customizable and control all aspects of the car. Eddie is enthusiastic. “As the number one Infiniti dealer in the country, we’ve got an incredible selection of these remarkable Q50 vehicles ready to test drive. Come in and say hello to me, we’ve got a lot to talk about!”
800-577-7400 | 5501 W. Sample Road Coconut Creek, FL 33073 infinitiofcoconutcreek.com
* Source: Infiniti USA.
from the editor 10.2013
TO EACH HIS OWN W
Felicia S. Levine felicia@bocaratonobserver.com
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hen putting together this month’s Food & Wine Issue, I confess I cringed a few times while editing our profile of “Bizarre Foods” TV host Andrew Zimmern. It’s not personal. Zimmern is an impressive, likeable and talented chef who’s overcome great challenges in life to become a success, and he gives back to his community. But I’d rather eat my Badgley Mischka handbag than some of the stuff he espouses on his Travel Channel TV shows. Grilled reindeer liver, duck tongue, maggot cheese... Ew. Zimmern is lauded as a gastronomic Indiana Jones who on his weekly programs explores fascinating culinary cultures with equally captivating histories. He’s traveled the globe chronicling exotic foods and shedding light on their origins and meanings. But soup made from bull testicles? I’m just not that adventurous. I admit I have a pretty unsophisticated palate. I don’t eat fish, seafood, mushrooms or anything raw, save for certain veggies. And I don’t care for anything too mushy, slimy or unusually aromatic. Oh, and on my plate, whenever possible, I prefer my side dishes not spill onto my entree. Remember as a kid, when your corn couldn’t touch your meat or peas? Yeah, I pretty much never got over that. Truth is, I could blissfully live on a steady diet of pizza, pasta, pad thai, desserts and flavored coffee.
Good thing for my waistline—and cholesterol level—I don’t. While friends joke that I am a bit food phobic, I’m downright adventurous compared to my sister, Loren. Little sis has never tried mustard, because “she doesn’t like the color.” Loren and I blame our wimpy palates on our mother who, after she and my father divorced, raised us on Burger King, Mrs. Paul’s Fish Sticks and a stinky mystery meat that to this day she cannot identify. (Mom—bless her heart—has many talents. But none translate to the kitchen.) That said, food phobias are no laughing matter. Like other fears, they can trigger feelings of panic, terror, dread, anxiety, etc. But they are fascinating. And there are dozens of them, ranging from carnophobia (fear of meat) and ostraconophobia (fear of shellfish) to consecotaleophobia (fear of chopsticks—who knew?) and arachibutyrophobia (fear of peanut butter sticking to the roof of your mouth). There are even phobias of taste (geumophobia) and food in general (cibophobia). If there’s one phobia I can relate to, it would have to be mageirocophobia: the fear of cooking. I think it’s hereditary.
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TR3
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the buzz
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trends
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la vida boca
HOT STUFF & THE PEOPLE WHO MAKE IT HAPPEN
COOKING GOOD [ ] BOOKS
When celebs need camera-ready skin, they turn to former high-fashion Ford model ScottVincent Borba. The 40-year-old esthetician, nutrition/ pharmaceutical expert and skin-care guru’s client list includes the likes of actress Mila Kunis, singer/actress Selena Gomez and “Entertainment Tonight” host Nancy O’Dell. That’s because Borba knows beauty. And with three successful books under his belt, including “Skintervention” and “Makeup for Dummies,” it’s clear there’s something to his technique. His latest, “Cooking Your Way to Gorgeous: SkinFriendly Superfoods, Age-Reversing Recipes, and Fabulous Homemade Facials” (published by Deerfield Beach-based Health Communications, Inc.), brings his favorite easy-tomake healthy recipes, facials, hair treatments and beauty tips to home cooks (which is a great deal, considering his consultations run about $500). Borba’s life hasn’t always been glamorous. He grew up in a small farming town in Visalia, Calif., graduated from Santa Clara University, then worked as a Realtor. Along the way, he ballooned to more than 200 pounds and suffered from severe cystic acne. While searching for ways to heal his acne, Borba discovered he needed to feed his skin internally and externally—which became his mantra. The Hollywood Hills, Calif. resident recently took a break from his book tour to chat with The Boca Raton Observer.
STAR CONSULTANT: Scott-Vincent Borba
What motivated you to write “Cooking Your Way to Gorgeous”?
What is the most common complaint clients share about their lives?
“After I helped my father get through pancreatic cancer, I decided it was going to be my life’s work to help others.”
“They want to look really well-rested but don’t because of hectic schedules, not eating properly and not getting enough rest. I’ve created my products from an anti-fatigue approach.”
What makes it different from other healthy cookbooks?
“It’s the first cookbook specific to beauty. All these recipes have an effect from the top of the head to the tip of the toes.” What are your most important health rules?
“Ingest, at the bare minimum, an 8-ounce glass of water (daily), meditate, and be kind. If you’re kind consistently, it will make you feel better through the release of endorphins.” What are your favorite ingredients for skin treatments?
“Avocado and kale. Kale is the biggest overall in nutrition for greens and it’s also a phenomenal base for scrubs.”
Which celebrities do you most enjoy working with?
“Nancy O’Dell, Mila Kunis, Ashley Greene, Ed Quinn, and believe it or not, Paula Abdul—she makes me laugh like no other. Lucy Hale is adorable and sweet, Cloris Leachman—I think she’s a riot. Selena Gomez is sweet too, and she’s Hispanic; she’s my people!” What’s next for you?
“I want my own show! I’m working on concepts to pitch. I’m also working on Scott-Vincent Borba Omni Media, which is everything from books to cookware where I have full creative control!”
The Buzz by Felicia S. Levine Got a tip? Email the Editor at Felicia@bocaratonobserver.com
– Sophie Meridien
OCTOBER 2013
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observed buzz
1,099
POUNDS
[STATS]
THE AMOUNT OF FOOD TRANSPORTATION SECURITY ADMINistration workers at Palm Beach International Airport in West Palm Beach donated to local food banks through the annual Feds-Feed-Families campaign, for which U.S. federal departments join forces to aid the needy. Source: Sun-Sentinel
[OVERHEARD]
“
I had to tweak out the menu a little and swallow my chef pride and give people what they wanted.
”
– Chef Zachary Schwartz, about adding sandwiches to the menu of his gourmet food truck, So Freakin’ Tasty, which is based in Fort Lauderdale and frequently serves Palm Beach County. Source: The Palm Beach Post
[RETAIL]
REALLY
[ODDBALL]
BIG CHEESE
Doris Italian Market & Bakery has a cheesy proposition for you.
The West Boca Raton gourmet market has a 6-foot slab of provolone gigante hanging from its ceiling, and wants customers to guess how much it weighs. That’s right. They’re daring you to take on the big cheese. The West Boca store, along with its counterparts in Coral Springs, Sunrise, Pembroke Pines and Hollywood, is holding a “Guess the Weight” contest, where whoever gets closest to the actual number wins a $100 market gift card and a pound of provolone cheese. “It’s kind of like ‘The Price Is Right,’” quipped store manager Larry Ikerd, who admits even he doesn’t know the slab’s weight. He describes the cheese as “very, very large. This is something you don’t get to see very often.” The market will choose one winner per location, with winners ners announced on October 14 at the Sunrise store. Until then, thee cheese will just continue to, er, hang around. “We let it hang for a couple of weeks or even a month before cutting into it,” says Ikerd. “It gets better with age.” For more information, visit dorismarket.com. – Linda Haase
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PLAY WITH YOUR FOOD For years the rest of the country has enjoyed one of America’s favorite specialty grocery stores, and now it’s our turn. Trader Joe’s will open four new Palm Beach County locations—Boca Raton, Delray Beach, Palm Beach Gardens and Wellington—in 2014. Each store will be about 12,500 square feet and offer the vast array of domestic and imported foods and beverages for which the chain is known, including fresh-baked artisan breads, Arabica bean coffees, international frozen entrees, 100-percent pure juices, fresh crop nuts, deli items, appetizer selections, vitamins and supplements, and basics such as milk and eggs—all at “honest, low prices,” reps insist, explaining that because they buy directly from suppliers whenever possible, they can afford to charge less. The store also will carry beer and wine, and its own line of more than 3,000 products made without artificial flavors, preservatives, synthetic colors, MSG or trans fats. Expect a playful vibe, with cedar-covered walls, “crew crew members” in Hawaiian shirts and about a dozen goods introduced weekly. The chain even publishes new go own Fearless Flyer (described as a cross between its o Consumer Reports and Mad Magazine) which it C mails to nearby residents. The Boca Raton store will be located at the East City Center at 855 South Federal Highway. For more information, visit traderjoes.com. – L.H.
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observed buzz
CULINARY CURIOSITIES
[FOOD]
South Florida is a melting pot in more ways than one. Take food, for example. When it comes to diverse cuisine, we’ve got every exotic dish under the sun. How do Sautéed Pork Intestines, Ostrich Teriyaki or Wild Game Meatloaf sound? Or Gator Frittatas, Kangaroo Medallions and, for dessert, a nice Sweet Potato Ancho Chile Chocolate-Chip Ice Cream? We know. Kinda scary. But culinary adventurers swear by such globally inspired dishes and if you’ve got the courage, it’s all here for the tasting. (For more on the exotic foods trend, check out our profile of Travel Channel’s “Bizarre Foods” host Chef Andrew Zimmern on page 72.) Here’s where to find meals that transcend the ordinary.
The Field Irish Pub & Eatery, Dania Beach CUISINE: Irish EXOTIC EATS: The pub’s signature Black and White Pudding. Black pudding is made with pig’s blood, barley, oats and beef fat; white pudding is similar but made with minced liver and without blood. “Our guests are always most intrigued by these puddings and usually have questions and concerns,” says co-owner Hilary Joyalle. COMPLEMENTARY BEVERAGE: A pint of Guinness, which is an Irish dry stout-style beer. COZY HANGOUT: Converted from an old Florida home, dining rooms are reminiscent of a rustic Irish farmhouse filled with old books, collectibles, and lots of nooks and crannies. A 125-year-old Banyan tree shades the patio and outdoor bar. IN FOR MORE INFO: Call 954-964-5979 or visit thefieldfl.com. Cur
ry G
C CUISINE: Modern Jamaican EX EXOTIC EATS: Oxtail Stew, Curry Goat, Ackee and Salt sh (Jamaica’s national dish is made with ackee, Saltfi o cial national fruit). the offi
Raton, West Palm Beach, Wellington, Boynton Beach and Coconut Creek
COMP COMPLEMENTARY BEVERAGES: Red Stripe (Jamaican lager), Dragon Stout (beer), nonalcoholic Ginger beer and Ting (so (soda), Ginger beer (with alcohol).
CUISINE: Japanese
FOOD FACT: Although ostrich is a bird, it tastes more like beef than poultry. COMPLEMENTARY BEVERAGES: Red wine, Sapporo beer (Japanese beer), Lychee Martini, Mango Martini.
Rocksteady Jamaican Jerk Cafe, Boca Raton
Saito’s Japanese Steakhouse, with locations in Boca
EXOTIC EATS: Ostrich is the unusual item sold here and it’s incorporated into a handful of dishes such as Ostrich Teriyaki, Ostrich Stir-Fry, Hibachi Ostrich and Ostrich Filet Tenderloin.
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BEST DESSERT: Jerk Ice Cream (Vanilla Ice Cream with Jerk Mango Chutney) WORTH NOTING: Plays excellent Old-School reggae music. ADVICE FOR NEWBIES: “Just try it, you won’t regret it,” says owner Frances Chen. “In fact, you will be addicted like everyone else.” THE SETTING: Trendy chic with a Caribbean twist.
WORTH NOTING: According to Acting Manager Louis Da, Saito’s Japanese Steakhouse is one of the only restaurants in Florida to cook Hibachi Ostrich.
FOR MORE INFO: Call 561-465-3167 or visit rocksteadyjamaicanjerkcafe.com.
FOR MORE INFO: Call 561-218-8788 or visit saitojapanesesteakhouse.com.
Tall Tales Restaurant, Palm Beach Gardens
Azucar Ice Cream Company, Miami
CUISINE: Rustic-Inspired American MOST BIZARRE DISHES: Wild Game Meatloaf (includes venison, buffalo and boar), Gator Frittata, Kangaroo Medallions, Bison Strip and Venison Chops.
CUISINE: Cuban-Inspired Ice Cream EXOTIC FLAVORS: Sweet Plantain, Guinness-Chocolate, “The Godfather” (Olive Oil Ice Cream, orange zest, cognac and dark chocolate shavings), Sweet Potato Ancho Chile Chocolate Chip, Rose Petal, Pinot Noir Sorbet and the Signature Abuela Maria Ice Cream (with red guava, cream cheese and sweet galletas). TASTY TOPPING: Don’t pass up the homemade guava whipped cream. UNUSUAL REQUEST: “A girl was celebrating her engagement party with a hot and sweet theme—we made chocolate with hot chillis,” says owner Suzy Batlle. “They loved it!”
OTHER EXOTIC EATS: Fresh Marinated Rabbit, Woodsman Pie (made with chunks of venison), Alligator Pizza. DINING DECOR: Reminiscent of a hunting lodge or Rocky Mountain ski chalet, with high vaulted ceilings and animal trophies on the walls. FOR MORE INFO: Call 561-627-5642 or visit talltalesrestaurantpbg.com.
Saporissimo Ristorante, Boca Raton
WORTH NOTING: Located in the heart of Little Havana, this eclectic shop’s unique flavors are created in memory of Batlle’s abuela (grandmother), who had a passion ustomers are for ice cream. Inside, customers encouraged to doodle and leave messages on chalkboards. FOR MORE INFO: Call 305-381-0369 or visit azucarIcecream.com.
POPULAR ORDERS: The Gator Bites appetizer (deep-fried Florida gator tail) and Buffalo Burger sandwich (a half-pound of blackened meat).
CUISINE: Italian EXOTIC EATS: Wild Boar Ragout over Polenta, Rack of Venison, Braised Wild Rabbit, Grilled Bison Filet Mignon; antelope, ostrich and elk meats. NOTE TO NOVICES: “The easiest way to ‘adventure into unusual meats’ is probably the Bison Filet; it’s similar to beef, lean and organic, but is just a little sweeter,” says owner Marco Buzzi. “Also, try Bison Meatballs in a light tomato sauce with basil.”
Signature Abuela Maria Ice Cream
THE AMBIANCE: Situated in a vintage home built in 1917, the dining room has the warmth and intimacy of a chic, rustic Tuscan villa. FOR MORE INFO: Call 561-750-2333 or visit saporissimorestaurant.com. –Andrea G. Rollin
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ging gracefully is not an option! A beautiful face begins with fabulous eyes (blepharoplasty) and a picture perfect nose (rhinoplasty). Dr. Albert is an expert in facial contouring and reconstruction, dedicated from the initial consultation to the Ultimate Reveal.
Call for a complimentary consultation.
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COCKTAIL PARTY CHIC Stir Up The Season With Festive Wine And Spirits BY FELICIA S. LEVINE 1. SOMMELIER FIVE-PIECE WINE BOTTLE SET includes a corkscrew, wine pour, wine stopper, foil cutter and wine ring—everything needed to serve prized vintages, all packaged in a clever hinged bottle. Available at zgallerie.com.
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2. GOLD AND SILVER HONEYCOMB SHAKERS in reflective metallic-hued stainless steel transform common drinks into celebratory cocktails. Available at zgallerie.com. 3. IOMOI ACRYLIC ICE BUCKETS boast fun designs, separate into three pieces for easy cleaning and can be monogrammed for housewarming or hostess gifts. Available at neimanmarcus.com. 3
4. L’OBJET LEOPARD COASTERS in sets of four are painstakingly handmade from select metals to create a globally inspired collection that’s rich in color and texture. Available at saksfiftheavenue.com. 5. WATERFORD ASSORTED MIXOLOGY COUPE GLASSES in crystal make bright, brilliant showpieces for a well-appointed bar, with a set of four in a variety of designs and colors. Available at neimanmarcus.com. 6. MOLECULAR MIXOLOGY COCKTAIL KIT takes you on a gastronomic adventure with recipes that incorporate food, liquor, chemistry and art. Available at uncommongoods.com.
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7. WINE-TASTING FLIGHT is handcrafted of retired French oak and includes four mini carafes—perfect for sampling, sharing, holding blind taste tests or simply refining your palate. Available at uncommongoods.com. 8. RED MOSAIC BAR ACCESSORIES covered in glittering glass tiles set the tone for revelry with a sparkling martini shaker and matching Champagne bucket. Available at pier1.com. 9. BRASS MUSE BOTTLE OPENER is a real conversation starter with its quirky moustache shape and polished brass shine that over time will develop a rich natural patina. Available at jonathanadler.com.
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10. PILL CARAFES keep favorite beverages chilled in streamlined style with two-piece glass cylinders in eggplant, robin blue or pear green, with removable cups that protect liquids inside. Available at zgallerie.com. 11. SPARQ’S ORIGINAL SOAPSTONE WHISKEY ROCKS are odorless, tasteless and keep drinks hot or cold without diluting their flavor. Available at bloomingdales.com. 12. ANGEL WINGS BOTTLE STOPPER in solid glass with a metallic-gold finish makes a heavenly statement and includes a practical, durable rubber stopper that forms a tight seal. Available at zgallerie.com.
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13. UMBRA SHOT GLASSES designed by artist Alan Wisniewski are tongue-in-cheek fun with colorful “eyeglasses” perfect for tossing back a few. Available at umbra.com.
OCTOBER 2013
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observed la vida boca
KEEPS IT FRESH
Food Network SoBe Wine & Food Festival’s Lee Brian Schrager Leaves ’Em Hungry For More BY SUSAN R. MILLER
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f there’s one thing America’s fascination with cooking shows and celebrity chefs has done, it’s created a more educated and discerning group of consumers. It’s also forced Lee Brian Schrager, the man behind the Food Network South Beach Wine & Food Festival, to up his game every year. “Keeping it interesting and fresh is really challenging,” says Schrager, who has been putting on the annual festival in South Beach for more than a decade and, who also is behind the equally celebrated sister fest in New York City, which wrapped up its sixth year in October. Both events have a charity component. The SoBe event benefits Florida International University’s Chaplin School of Hospitality and Tourism Management Teaching Restaurant and the Southern Wine & Spirits Beverage Management Center. Proceeds from the New York event go to two hunger-relief programs there. After a 30-year career in the hospitality industry where he’s done everything from owning a nightclub to authoring a book, Schrager has become synonymous with the SoBe festival, which wrapped up its 12th year in February and recently launched its webpage in preparation for year 13 (tickets went on sale this month). As vice president of corporate communications for Southern Wine & Spirits, Schrager also works on projects in the 30-plus states where the Miami-based company does business. “I am never at a loss for something to do,” says Schrager, who adds that while most people work year-to-year, he’s on a 15-month cycle. “By the time the New York festival gets here I am focused on South Beach that is coming up a few months later and then I am working on New
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SHARES JUICY DETAILS: Lee Brian Schrager
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I am never at a loss for something to do. – Lee Brian Schrager
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York again for the following year,” he explains. Of course he doesn’t do it all alone. He works with a team of FIU students, faculty, an in-house staff of about 15 and a committee of more than 50. “This is not a one-man show by any means,” he says. The 2014 festival is scheduled for February 20-23. What’s on the menu? Schrager is adding a film, music and sports component. Expect a
movie screening of “Soul of a Banquet,” a documentary featuring restaurateur Cecilia Chiang, who’s credited with bringing authentic Chinese cuisine to the United States. Also planned are a late-night bash with Chef Emeril Lagasse and rocker Sammy Hagar, and an event featuring 2014 Sports Illustrated swimsuit models, who will join Chef Michael Symon to kick off the weekend with Moët Hennessy’s The Q at The Delano on South Beach. Says the busy entrepreneur: “Between tying in the sports angle, the movie, (and) music, I think that’s another way to keep it fresh and find a new audience.” O
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[on screen in print on scene]
THE QUINTESSENTIAL ARTS REPORT
EDGY SUSPENSE Jackman And Gyllenhaal Clash In Taut Crime Drama “Prisoners” ut-wrenching emotion propels the worstpossible-scenario film “Prisoners,” and the markedly different reactions of two sets of parents when their daughters vanish together in a presumed abduction, and a dogged detective (Jake Gyllenhaal) and irate father (Hugh Jackman) spar through an investigation that gets murkier and murkier. Ultimately, the film’s “prisoners” are not the two little girls, whose fates and whereabouts remain a mystery almost throughout, but the principals in the frantic search, who have widely varying moral values that are broken down by their fears and need to find the missing children. Each becomes a prisoner of his or her emotions. Keller and Grace Dover (Jackman and Maria Bello) and friends Franklin and Nancy Birch (Terrence Howard and Viola Davis) are celebrating Thanksgiving together when the unthinkable happens—their daughters go outside to play and don’t come back. Keller Dover’s facility with violence is revealed in the film’s opening scene as he coaches his teenage son (Dylan Minnette) through shooting a deer, and it soon becomes apparent that violence is how Dover, a prepper with hoarded food and ammunition in his basement, deals with problems. Director Denis Villeneuve (Oscar-nominated for “Incendies” as best foreign film) sets the mood with his first studio effort, shooting with renowned cinematographer Roger Deakins (“The Shawshank Redemption,” “No Country For Old
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Media Blitz by Bill Bowen
Ultimately, the film’s “prisoners” are not the two little girls, whose fates and whereabouts remain a mystery almost throughout, but the principals in the frantic search, who have widely varying moral values that are broken down by their fears and need to find the missing children. Men”) on dreary days around Atlanta and Conyers, Ga. (although the story is set in an unnamed Pennsylvania community). The oppressive rain and snow intensify a mystery that eludes several possible explanations, and the parents deal with fear and grief in their own ways: Dover by lashing out at a likely suspect (Paul Dano); his wife with denial and depression; and the Birches with rapidly diminishing hope. Police detective Loki (Gyllenhaal) is a calculating loner who has his hands full following the elusive strands of this ever-widening whodunit, which seem to lead in all directions, while dealing with the controlling behavior of the scathing Dover and the indifferent observations of his police chief (Wayne Duvall). Loki is as quick to fit the pieces as he is slow to call for backup, if that will heighten the dramatic tension.
As crucial days tick past, Dover’s sequestered interrogation of his suspect turns Abu Ghraib-like and the moral high ground of the Birches is sacrificed to their desperation in complicity. Through it all, the specter of the missing children frays the audience’s nerves as well, along with false leads like fake blood and mannequins buried in shallow graves, but Villeneuve manages to tie up all the loose ends, although fans of foreshadowing might feel deflated. As heinous as the imagined fears are through this cacophony of intrigue and horror, though, an inspired final note delivers at least a small measure of comeuppance. O RATED R: for disturbing violent content including torture, and language throughout. RUNNING TIME: 1 hour and 33 minutes.
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media in print
OH THE HORROR!
These Spine Chillers Will Keep You Up At Night There’s a lot to be said for a cinematic scream-fest with friends, replete with requisite stormy nights, blind corners, chainsaws and scary splatters of what looks like ketchup… But the movie version of a good nail biter doesn’t really compare with the personal, tactile, aorta-accelerating experience of reading the book. In honor of Halloween, we offer some titles guaranteed to blow your EKG scores off the map.
Doctor Sleep By Stephen King Flashback to Stephen King’s cryptically titled best-seller, “The Shining,” which revealed the depths of his dark imagination and inspired Jack Nicholson’s brilliantly demented cinematic performance. In his latest book, King skips ahead to let us know how the little boy, Danny (Nicholson’s son in the movie), turned out. Dan Torrance has spent his life trying to escape his father’s legacy of alcoholism and des-spair, and has finally begun to find a little peace, settling in a New Hampshire town as an assisted-living aide where he uses his “shining” powers to help the dying, and is bolstered by the local AA community. But then he encounters a nomadic tribe in poly34
ester and RVs whose harmless image is dashed by the revelation of their thirst for the “steam” that children with shining powers produce when slowly tortured to death. Then things get King-like.
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media in print
Imagine the U.S. Department of Defense cloning the world’s most notorious serial killers—Ted Bundy, Jeffrey Dahmer, David Berkowitz, et al.—and then raising them as children with the intention of creating bio-weapons. That’s the premise of “Cain’s Blood,” author Geoffrey Girard’s wellreceived debut novel.
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Inherit The Dead Edited by Jonathan Santlofer
Demonologist
Cain’s Blood
The Small Hand And Dolly
By Andrew Pyper
By Geoffrey Girard
By Susan Hill
An experiment in literary cooperation, 20 best-selling novelists collaborated on the murder mystery “Inherit The Dead,” producing an enigmatic plot that accumulates more weirdness with each passing, new-voiced chapter. Private investigator Perry Christo, a scandal-tainted excop, is dragged ever deeper into the disappearance of a beautiful but reckless socialite on the verge of a huge inheritance. It’s a complicated story with neck-wrenching plot twists, in which very little is as it seems, from the various imaginations of some of crime fiction’s best storytellers including Lee Child, Lawrence Block, Mary Higgins Clark, John Connolly, Stephen L. Carter, Charlaine Harris, and 14 others. The book is edited by award-winning crime-fiction author Jonathan Santlofer, who’s arranged that all royalties in excess of compensation be donated to Safe Horizon, a charity that helps victims of domestic violence, child abuse and sexual assault.
Columbia professor David Ullman has made his area of expertise the occult, particularly Milton’s “Paradise Lost,” and he is a leading expert in his field, “demonology,” although he doesn’t believe his chosen specialty is anything more than hocuspocus, and takes a detached view of its supposed horrors. Then an emaciated woman offers him a considerable sum of money and an allexpenses paid trip to travel with her to Venice, Italy and witness a “phenomenon,” so that he can offer his expert opinion about it. Ullman takes her up on the extravagant offer and decides to go, taking his beloved 12-year old daughter, Tess, along for the adventure. But his journey turns him from skeptic to stunned believer, and he is faced with the daunting challenge of rescuing his daughter from the demonic overlord of the underworld.
Well here’s a terrifying premise: Imagine the U.S. Department of Defense, in an attempt to develop a new breed of weaponry, cloning the world’s most notorious serial killers—Ted Bundy, Jeffrey Dahmer, David Berkowitz, et al.––and then raising them as children with the intention of creating bio-weapons. That’s the premise of “Cain’s Blood,” author Geoffrey Girard’s well-received debut novel. When three of the most dangerous clones are set free by the doctor who created them, it’s up to former black ops soldier Shawn Castillo to stop them and contain the collateral damage, assisted by a young boy who’s just learned he is a clone of Jeffrey Dahmer. Girard, an English teacher who got the idea from his students’ fascination with serial killers, raises the stakes as the three violent clones steal a canister of a mysterious chemical capable of destroying a city.
Veteran novelist Susan Hill turns her sure hand to a couple of haunting stories termed “subtle” and “elegant” by The Times of London. In the first, “The Small Hand,” a book-seller stumbles upon a derelict mansion and sets out to explore it but as he reaches the door, feels the sensation of a small hand sliding into his and makes a frightened retreat home. Later, he returns to investigate and is beset by a series of ever more sinister visitations. In “Dolly,” young orphan Edward Cayley is sent to live with his foreboding aunt on her creepy estate in the West of England. When his spoiled cousin Lenora fails to get her birthday wish of a beautiful doll, she unleashes a “Carrie”-like rage that will haunt Edward for the rest of his life. O
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SA ME-DAY R ES U LT S Getting a mammogram is easy. Waiting for results is not. That’s why at The Center for Breast Care, our mammograms come with a distinctive feature … same-day results. At the Center, your exam will be read by a boardcertified, fellowship-trained radiologist and the results are given to you before you leave. No waiting. No needless worry. And if additional imaging or procedures are indicated, you can have them done the very same day. The Center for Breast Care. Same-day results. Same-day consultation. And screening mammograms for just $75 during October. Just another way we set ourselves apart in women’s breast health. Call 561.955.4700 or visit our website at BRRH.com/cbc to make your appointment today.
Main Campus 690 Meadows Road Boca Raton, FL
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Fort Lauderdale 790 E. Broward Blvd., Suite 302 Boca Raton, FL
561.955.4HER (4437)
561.955.3000
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media on scene
LOVELY LATINA Selena Gomez Brings Song And Dance To BB&T Center elena Gomez’s earliest influences steered her toward show business—she grew up in Grand Prairie, Texas, in a single-parent household as the daughter of a stage actress performing in the Dallas-Fort Worth area. So Gomez was well-prepared, after two successful television roles, when Disney invited her into the fold and she began working alongside Miley Cyrus, Demi Lovato, the Jonas Brothers and others. Her success in the Disney productions allowed Gomez to broaden her artistic efforts, and a romantic relationship with Nick Jonas spurred her toward music, at first appearing in the Jonas Brothers’ video “Burnin’ Up” and then contributing soundtrack songs to Tinker Bell and a guest vocal on a single by Forever The Sickest Kids, a Burleson, Texas, band. Gomez formed a band in 2009, Selena Gomez & the Scene, which has released three hit
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albums, and Gomez released a solo album, Stars Dance, two months ago. Gomez brings her “Stars Dance” Tour to the BB&T Center in Sunrise on October 29 at 7:30 p.m. Her South Florida stop is the next-to-last
East Coast appearance in a calendar-centric schedule that took her across Canada in August, through Europe and Asia in September, and will take her through the East in October and the West and Midwest in November. One soundtrack song by Gomez, “Tell Me Something I Don’t Know” for the DVD film “Another Cinderella Story” (in which she appeared), was released as a single and charted on the Hot 100, reaching No. 58. In August 2009, Gomez and her band released their debut album, Kiss & Tell, which went gold and had a platinum single in “Naturally.” A year later, their second album, A Year Without Rain, contained two Top 40 singles, “Round And Round” and the title song “A Year Without Rain,” and signaled a shift from poprock to dance-electro-pop. The band’s third album, When The Sun Goes Down, in summer 2011 was its biggest hit yet, reaching No. 3 on the album charts with three hit singles: “Who Says,” “Love You Like A Love Song” and “Hit The Lights.” Gomez’s show, as befits a Disney veteran, is less a concert and more a musical revue, with elaborate dance numbers and theatrics. O For more information, call 954-835-7000 or visit thebbtcenter.com.
hours: REGENCY COURT
MONDAY- SATURDAY 10AM - 6PM
561.394.0899 | alenetoo.com
SUNDAY
3013 YAMATO ROAD, SUITE 20
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PRETTY PUNK The Go-Go’s Play Seminole Casino Coconut Creek
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he punk scene in Los Angeles was fluid in the late seventies, with bands forming and reforming and morphing in a few select clubs on Hollywood Boulevard—those were the days, recalls Charlotte Caffey, when green and orange hair was considered unusual. That was the scene when her band, The Eyes, was taking a break and she was approached by Belinda Carlisle and Margot Olavarria about joining the all-girl group
they’ve been touring more or less ever since, including their second farewell tour, which is more like a handful of appearances, including one on October 4 in the Pavilion at Seminole Casino Coconut Creek at 8 p.m. The Go-Go’s released three albums in their early ’80s heyday, including Vacation and Talk Show, and later added nostalgia albums Return To The Valley Of The Go Go’s and God Bless The Go Go’s. The
they were forming. Carlisle was a member of The Germs but left, ironically, when she caught mono. Jane Wiedlin was in the new band, and drummer Gina Schock came along soon after. Olavarria was replaced by Kathy Valentine and by 1979, the band’s lineup was established. When members released their debut album in 1981, Beauty And The Beat, they were on their way to becoming an influential punk presence, winning a 1982 Grammy nomination as Best New Artist, but their flame burned out quickly and they disbanded in 1985. Still, they had a loyal fan base and the lingering fascination with an all-girl band turned a 1990 reunion into a big success and
band has sold 7 million albums. Members have had to overcome interpersonal challenges to continue performing, including a lawsuit by Schock in 1997 and a blow-up this past March in which the band announced that “irreconcilable differences” had resulted in Kathy Valentine leaving the band. All the members have had solo careers. The most successful, Carlisle had a No. 1 hit, “Heaven Is A Place On Earth,” and a No. 3 hit in “Mad About You.” Wiedlin released several solo albums and had an acting career with several movie roles. Schock has written songs for Miley Cyrus and co-wrote several tracks on Selena Gomez’s Kiss & Tell. O
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For more information, call 954-977-6700 or visit seminolecoconutcreekcasino.com. OCTOBER 2013
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media on scene
ROCK IMITATES ART Nine Inch Nails Brings Spectacle To BB&T Center ine Inch Nails (NIN) is not the name of a band—it is the name of founder Trent Reznor’s work of art. There is music involved, of course, but there is much more happening than that—visual effects that often include giant shadows of musicians on towering reflective screens behind them. Flashing lights. Weird computer effects that play out in pulsating images. Reznor is definitely a musician— he plays most of the instruments on his studio-produced music—but in preparing a live show, he is more of a mad genius. You’ll find out on October 30 when Nine Inch Nails performs at the BB&T Center at 7:30 p.m.
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What you will see and hear will be the result of Reznor’s eccentric vision, which he accomplishes with a team of technical experts trying to accommodate his perfectionist demands. For each tour he hires a band of musicians capable of playing his techno-rock dance music. Versatility is key—the drummer might have to drop off and play cello on a song or two; the guitarist might have to switch off on keyboard. The musicians practice the songs for three months. He also hires a crew—lighting director, art director, stage choreographer—and they collaborate to produce the effects he envisions, such as shadow puppetry, and computer
techs have written programs that create imagery to mimic the musicians’ movements on big screens. Videos also flash on the screens, chosen for the mood they convey. Reznor explains his approach: “My goal if we’re playing a 70- or 90-minute set is that it’s almost like a film, where it starts off one way, not only musically, but it visually
evolves into something that keeps your attention in a way that makes it feel like a journey from one place to another. It’s cool to give people an experience.” Nine Inch Nails is sure to be an experience. O For more information, call 954-8357000 or visit thebbtcenter.com.
Adrenal, Thyroid & Sex Hormones: Finding Balance Do these hormonal imbalances describe you?
Progesterone Deficiency • decreased libido • insomnia • mood swings
Adrenal Dysfunction • anxiety • fatigue • feeling overwhelmed
Thyroid Dysfunction • swollen eyelids • ringing in the ears • constipation
Metabolic Syndrome • weight gain • heartburn • infertility problems
Cecilia Lacayo, M.D. Advanced Fellow in Anti-Aging, Regenerative and Functional Medicine
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Estrogen Deficiency • food cravings • hot flashes • palpitations
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Testosterone Deficiency • fatigue • weight gain • aches & pains
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media on scene
BARROOM DRAWL Luke Bryan Plays Country Hits At Cruzan Amphitheatre here is perhaps no combination of words that better sums up the exciting and convivial summer concert experience than Tailgates & Tanlines, the title of Luke Bryan’s breakthrough album that propelled him into the country music stratosphere last year, climbing to No. 1 and securing for him the coveted ACM 2013 Entertainer of the Year award. Bryan’s third studio album had three No. 1 singles—“I Don’t Want This Night To End,” “Drunk On You” and “Country Girl (Shake It For Me)”—convincing voters who usually name a more established veteran that he deserved the top prize. Bryan, whose lyrics combine the red clay hillsides and sweaty hayfields of his South Georgia youth with redneck romantic swagger, brings his slew of hits to the Cruzan Amphitheatre at 7 p.m. on October 26 with the “Dirt Road Diaries” Tour, his first as a headliner. Bryan moved to Nashville in the early 2000s and joined a publishing house, where he wrote hits for Travis Tritt and Billy Cunningham. Cunningham’s “Good Directions” rose to No. 1 on the country charts in 2004 and Bryan was signed by Capitol Records. His debut album, I’ll Stay Me, contained singles “All My Friends Say,” “We Rode In Trucks” and “Country Man.” He had his first No. 1 country hits with his second album, Doin’ My Thing, which included chart toppers “Rain Is A Good Thing,”
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and “Someone Else Calling You Baby.” Since the phenomenal success of Tailgates & Tanlines, Bryan has kept the momentum going with his fourth album, Crash My Party, and his fourth No. 1 single with the title song. Bryan has also released annual EPs each year since 2009, which contain downloadable party songs
Our expert team of Pediatric Specialists include: • • • • •
with a “spring break” theme. His first, called Spring Break With All My Friends, included the songs “Sorority Girls,” “Take My Drunk Ass Home” and an unplugged version of “All My Friends Say.” In 2010, his follow-up, Spring Break 2, had “Wild Weekend,” “Cold Beer Drinker” and “I’m Hungover.” And so on. The EPs have yielded 145,000 downloads, with none released as singles. Opening for Bryan in West Palm Beach will be Thompson Square and Florida Georgia Line. O
Cardiology Emergency Endocrinology General Surgery Infectious Disease
• • • •
Ophthalmology Orthopedic Otolaryngology Urology
Need a physician or specialist? Call 954-601-8094 now. For more information on Pediatric Emergency Care, visit: fastERkidcare.com. Text ER to 23000 for average ER wait times*. * Message & Data Rates May Apply. Terms & Conditions http://www.texterhelp.com/. Privacy Policy http://www.HCAEastFlorida.com/.
2801 North State Road 7 | Margate, FL 33063 954-974-0400 | www.northwestmed.com For kid friendly emergency care, you can also visit our sister HCA facility, University Hospital in Tamarac.
For more information, call 561-795-8883 or visit cruzanamphitheatretickets.net. OCTOBER 2013
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[relations parents destinations]
A GUIDE TO PERSONAL GROWTH
LETTUCE REJOICE A Loxahatchee Family Embraces Farm-To-Table Living BY EMILY J. MINOR odi and Darrin Swank are really digging this thing called farm-to-table living, and they have been for more than a decade. “We try the best we can,” says Darrin Swank, the husband in the husband-wife team of Swank Specialty Produce. “I wouldn’t call us sustainable. But we do use what we grow and Jodi buys organic.” The Swanks aren’t a couple of hippies wearing tie-dye, living off the grid. They run a growing farming business and are raising three young kids; they need those power lines. But the couple is the brains and bravado behind their Loxa-
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hatchee farm, where they grow 260 varieties of produce that supplies a growing cadre of appreciative South Florida chefs. Leaf lettuce, specialty greens, cooking greens, edible flowers, herbs, tomatoes—they grow it all at this labor of love in the far reaches of Palm Beach County’s western agriculture community. They do it without pesticides, herbicides or fungicides. And they do it together. “Darrin and I have been together for a total of 22 years, of which the past 12 we have teamed up and started our business together,” says Jodi, a
Jodi and Darrin Swank
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We were always getting phone calls, ‘Can I come out and tour your farm?’ And that’s very time-consuming. – Jodi Swank
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former travel agent who handles the marketing and business aspects of the business. “Not only do we live together, we work together. We’re together a lot.” And how is that? Honestly? “Working with your spouse is very hard,” she says. “Darrin and I discuss everything. We might bicker and fight, but we work it out until we’ve both compromised.” And his take on things? “Jodi accuses me of loving the farm more than the kids,” he says, simply. OCTOBER 2013
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Truth be told, this couple that dug into their dreams right after the terrorist attacks of September 11 have personalities every bit as different as arugula and iceberg lettuce. The daughter of a New York kosher butcher, Jodi grew up in a big, noisy family. “Tons of cousins. Tons of aunts and uncles,” she says. “Everything was loud. Everything was fun. There was a lot of personality.” Darrin grew up in rural Pennsylvania and comes from a family of farmers. Quiet. Reserved. “We couldn’t be more different,” she says. But in the end, she says they’re “lucky to have found each other.” And it works. Usually. For starters, when you’re running a farm, there is no down time. The couple plants half of their 20 acres and keeps the other half open, using it for their burgeoning business of farm-to-table dinner events, which are open to the public and very often sold out. “Everything revolves around farming and it’s what 46
I talk about and think about 24-7,” Darrin says. “That’s really what it takes to be a successful farmer.” And farming in Florida, he now knows, is a challenge all its own. The rain. The sun. The weird invasive pests. (They bring in scads of predator bugs to eat that stuff away
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Jodi accuses me of loving the farm more than the kids. – Darrin Swank
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without chemicals.) Plus, the soil’s nothing to write home about—unless it’s to complain. “There’s no doubt about it,” he says. “We’re in one of the toughest (growing) zones there is.” So while their produce is now well-known, even sought-after, that success took its sweet time. To push things along and grow their brand, about two years ago Jodi came up with the idea of the Swank Table,
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a series of winter dinners staged outside using all local food and prepared by prominent chefs, most of them from South Florida. Jodi says another reason they started the table events is to offer farm tours. “We were always getting phone calls, ‘Can I come out and tour your farm?’” she says. “And that’s very time-consuming.” With the table events, they can market their business, show off their labors and feed their paying guests an amazing meal. The cost is $150 per person. In addition to working the land, the couple lives on the farm with their three children, ages 9, 11 and 13. “These kids have literally grown up watching this farm grow,” she says. “They eat everything that we grow. They are really aware of the different flavors of what comes from the Swank farm and what comes from a salad grown elsewhere.” Every year, though, the family does get away. Enough is enough. This
past summer they were in Maine for almost two months, enjoying cool weather and a different kind of beautiful blue sky. But work, of course, was never far from their minds. “It’s right in the middle of their greens season so we’re able to buy all fresh vegetables, all fresh cheeses,” Darrin says. And if along the way he gets a few business ideas? Who could blame him? Jodi—as mothers and wives are inclined to do—tries to keep their family a bit more balanced. Sometimes it works. Sometimes it doesn’t. But even at the end of a long, trying day, it’s a good kind of tired. “We’re not going to save the planet, Darrin and I,” she says. “But we do everything we can to grow clean, safe food.” O EDITOR’S NOTE: Besides their commercial sales, the Swanks run a Community Supported Agriculture (CSA) food co-op for about five dozen families. For information about their events or the co-op, visit swankspecialtyproduce.com.
life parents
WHINING AND DINING Why Kids Are Being Banned From Some Restaurant Dining Rooms BY DIANNA SMITH ining out is considered a small luxury during these moneypinching days. It’s a treat people give themselves for reasons ranging from a hectic schedule to not being a very good cook. And when you go out to eat, you expect an enjoyable, relaxing experience, right? For some patrons across the country, and even here in family-friendly South Florida, it hasn’t been one. And mostly because of children who can’t keep it together long enough for their parents to enjoy a good meal. Screaming, crying, throwing food and running in a place where bottoms should be planted firmly on seats have pushed
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Customers don’t like screaming kids and you can’t tell customers’ kids to be quiet.
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– Chef Aquiles Chavez, who bans kids ages 8 and under from his establishment after 7 p.m.
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restaurants throughout the United States to start banning kids. That’s right. An actual ban. Just as smoking is no longer allowed in local bars and people without shoes can no longer enter most eateries, tots are being added to the “not welcome” list. Some in the blogging world have nicknamed it “brat bans” and yes, brat banning is legal. This is America. So if a private business owner doesn’t want to see kids in his dining room then he doesn’t have to let them in. Sounds kind of extreme—but is it really? The issue continues to make national headlines and restaurant pa-
trons, including many parents, have voiced their support through Facebook and mommy blogs, congratulating the brave restaurateurs who’ve finally put their foot down. Many passionately say that the last thing they want to hear is a crying baby or a whiny toddler while trying to eat a nice, often expensive meal. But then there are parents like Dawn Wilson of Palm Beach Gardens, who dines out regularly with her 5-year-old son and who thinks the ban is ridiculous. It’s the parents, she says, not the kids, who should be blamed for bad behavior. “If they are going to misbehave, then you need to be a parent that
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life parents teaches them the right way to behave,” Wilson says. “It goes back to family values. What is going on in the home? Are they sitting at home having family dinners themselves? Do people do that anymore?” If Wilson’s son acts up, she avoids burdening those dining around her by taking him outside to cool off. “Remove him from the situation,” she says. But not every parent follows this rule of thumb—and some restaurants have had enough. Kids under 18 are no longer allowed in a sushi bar in Virginia. Only children above age 8 can eat in a Mexican seafood restaurant in Houston after 7 p.m., and at a small eatery on a golf course in the Pittsburgh, Pa. area, children under age 6 are rejected. Chef Aquiles Chavez, the owner of the Mexican restaurant, recently told The Houston Chronicle that the decision was a difficult one to make
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because he has two children under age 8 and his business partner has young children as well. But, he said, “customers don’t like screaming kids and you can’t tell customers’ kids to be quiet.” The ban on toddlers isn’t prominent here in South Florida—yet— because the area caters to families and most establishments go out of their way to welcome kids, says Peter Ricci, director of FAU’s hospitality management program. That includes restaurants at high-end places like The Breakers Palm Beach and the Boca Raton Resort & Club, which is
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If they are going to misbehave, then you need to be a parent that teaches them the right way to behave. It goes back to family values.
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– Dawn Wilson, Palm Beach Gardens
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a Waldorf Astoria resort. But there are some local restaurants, including one at the Seminole Hard Rock Hotel & Casino in Hollywood and another at a bistro in Fort Myers, Fla., that while not publicly banning kids, don’t welcome them either. The bistro actually encourages viewers of their website to hire a babysitter for their special night out. Other restaurants let you know in more subtle ways. I spent a weekend earlier this year at the Hard Rock Hotel with my husband and our two toddlers (then ages 1 and 3) and when dinner time rolled around, we tried to eat at one of the more family-friendly places but the wait time was ridiculous and we were starving. We ended up finding immediate seating at a beautiful, upscale restaurant. One of those places where the lights were so dim it was hard
to read the menu and the seats were like high heels—pretty, but really uncomfortable. After we got to our table, we quickly learned they didn’t own high chairs. Or kids’ menus. Or crayons with cute coloring books. Kids weren’t welcome. Point taken. So we left. Ricci calls the “no kids allowed” rule a niche marketing effort for certain restaurants that want to appeal to adults only. Ironically, Disney World was one of the first places to start banning children in restaurants, he says. Victoria & Albert’s, a critically acclaimed restaurant at the Grand Floridian Resort & Spa, started banning kids under the age of 10 in 2008. “That makes sense to me … then you won’t have babies crying,” Ricci says. But an outright ban on all children in restaurants not only sounds strange, it could also be a bad business move. Especially in suburban South Florida. “I think it would more backfire than go over well,” says Ricci. According to a recent survey conducted by Restaurant.com, 59 percent of parents dine out with children once a week or more. That’s a lot of business to risk losing. Instead, restaurants may want to avoid a ban and opt to implement a plan like Bru’s Room Sports Grill did. The restaurant, which has 10 locations throughout South Florida with three in Palm Beach County, offers a special seating section and a game room for families, Ricci explains, and employees avoid placing them in the patio area, where adults like to enjoy food and alcohol while watching a game. That’s the right way to do it, he says. “You’re not saying, ‘don’t come here,’ you’re saying, ‘sit in our kidfriendly zone,’” he points out. “You wouldn’t be discriminatory and you wouldn’t be bashed in the media. Why would you want to turn away paying customers anyway?” O
life destinations
MAJESTIC GETAWAY Take In Gourmet Cuisine And Mountain Views At North Carolina’s Grand Bohemian Hotel Asheville BY LINDA HAASE ith the stunning Blue Ridge Mountains as a backdrop, an Old World ambiance, gourmet cuisine and kudos from Frommer’s, you’d think the Grand Bohemian Hotel Asheville in Asheville, N.C. would be resting on its laurels. Not a chance. The charming boutique hotel, named the “Best Luxury Hotel in North Carolina” by Frommer’s, “Readers’ Choice” by Condé Nast Traveler and a “World’s Best Hotel” by Travel + Liesure, plans to stay at the top of its game. It has one of the most important elements, after all: location, location, location. The Tudor-inspired hideaway is tucked inside the historic Biltmore Village—and just
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steps from the Biltmore Estate. That’s just the beginning of the wonderful experience awaiting guests. Enter the lobby and prepare to engage all your senses, starting
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with an art gallery featuring exquisite works by local, regional and internationally acclaimed artists. Galleries are actually interspersed throughout the property, featur-
ing paintings, bronze sculptures, art glass and contemporary jewelry (and many pieces are for sale). The hotel’s eclectic vibe is enhanced by hunting lodge-inspired decor with rustic finishes, antique furniture and antler chandeliers throughout, including in the 104 guestrooms and suites. Guestrooms feature a mix of rustic charm and modern amenities, and offer custom lighting, plush bedding and convenient Internet access. For a special occasion, book a one-bedroom suite where you’ll be enveloped in luxury, with a separate living room that includes a pull-out sofa bed, large TV, intimate dining area and posh powder room with relaxing whirlpool tub and separate glass-enclosed shower. Want a onebedroom room with a balcony that offers especially spectacular mountain views? Ask for room 232. When it’s time for exploring, the
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561.393.6400 | 951 NW 13th Street, Suite 4A, Boca Raton, FL | www.pssbocaraton.com
life destinations
hotel has plenty to see. We suggest you begin with a treatment at the award-winning Poseidon Spa, inspired by the ocean and designed to delight the body, mind and spirit. The choices are endless (including a Lavender Peppermint Scalp Treatment, Aqua Gel Facial Masque and lavish foot massages) but the signa-
Gap Farms Grass-Fed Filet Mignon and Carolina Bison Ribeye. For a sweet ending, choices include Vanilla Bean Crème Brûlée, Mascarpone and Cream Cheese Cake and Old-Fashioned Banana Pudding. There’s also live entertainment by local musicians at the lounge and bar area, where signature martinis
The restaurant features regional flavors created with locally farmed cuisine. The farm-to-table concept here is the real deal: Executive Chef Adam Hayes ensures fine dining by personally selecting fresh local ingredients from nearby farms. ture Hot Stone Silvretta Massage is truly unique. After all, the soothing treatment was named after the mountain range in Austria, famous for its glaciers and hot springs. There’s also a 24-hour fitness center with cardio machines, personal TVs and custom-programmed music (the perfect place to visit after indulging in one of the decadent desserts at Red Stag Grill, the hotel’s signature restaurant). The restaurant, headed by Executive Chef Adam Hayes, features regional flavors created with locally farmed cuisine. The farm-to-table concept here is the real deal: Chef Hayes ensures fine dining by personally selecting fresh local ingredients from nearby farms (even his staff and servers remain educated with monthly farm tours). He’s also closely involved with the Appalachian Sustainable Agriculture Project and is part of “Let’s Move,” first lady Michelle Obama’s initiative (he teaches kids at the local elementary school about food and its origins). His hands-on approach is evident in the casual, intimate restaurant’s dining room, where guests enjoy contemporary European comfort food and order from a large wine list. Entrees include Ashley Farms’ Rabbit Rillettes, Brasstown Farms Strip Steak, Hickory Nut 54
and cocktails are served. The hotel is also a popular wedding and meeting venue. It’s understandable, given its state-of-the-art Tudor-style ballroom where crystal chandeliers, marble pedestals, columns and a stunning grand piano make a spectacular, romantic spot to tie the knot. The space—and additional spaces in the hotel—can also be transformed into an ideal meeting spot with full-service audio-visual technology. When it’s time to venture out, the hotel is also within walking distance to local shops and galleries, and just steps from the historic Biltmore Estate. Grand Bohemian Hotel is part of The Kessler Collection, as well as Marriott’s Autograph Collection, celebrated as artistically inspired boutique hotels with big personality and bold independence. It’s an impressive place to enjoy great food, rustic elegance and fall’s fresh mountain air. O
contact The Grand Bohemian Hotel Asheville is located at 11 Boston Way, Asheville, N.C. For more information, call 888-717-8756 or visit bohemianhotelasheville.com.
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Mammograms. They save lives. You know you should have one, but you just haven’t gotten around to it. Call 855.51.MAMMO and schedule yours today. The Breast Center at West Boca Diagnostic Imaging is committed to helping women understand their likelihood of developing breast cancer and is dedicated to providing comprehensive breast care services which include: On-site physician Patient navigator Genetic counseling and testing High risk assessment
Diagnostic procedures Clinical breast exams Personalized follow-up programs
7070 W. PALMETTO PARK RD BOCA RATON, FL 33433 Located in the Garden Shops on Palmetto and Powerline s TheBreastCenterBocaRaton.com Annual mammogram screening. No prescription required. For a diagnostic screening a prescription is required. Insurance accepted. $75 cost without insurance. For any Medicare beneficiary if your cost is not covered by Medicare your cost will be limited to $75. Medicare recipients can choose to pay at the time of service or request that the claim be submitted to Medicare to see if it will cover the service. $75 cash or credit rate for a screening mammogram will be honored only during the month of October.
KEEPING IT
REAL WHY MILLIONS OF VIEWERS ARE SWEET ON TLC'S “CAKE BOSS” BUDDY VALASTRO BY BETH SOBOL
FROM BEHIND THE GODFATHER-SIZED DESK IN HIS JERSEY City office, not far from his Hoboken flagship store and speaking in an accent that’s undeniably Garden State, “Cake Boss” Buddy Valastro is waxing rhapsodic about, of all things, Florida. “It’s funny,” he says. “Florida and New Jersey have a lot of folks in common, people who lived here then migrated there. So it’s kind of like the two states are connected, you know? I feel very close to Florida. I have family in Port St. Lucie and in Davie and sometimes my wife and I will just do a little getaway to Naples or something like that. We love it. “Plus, my mom has a home in Boca,” he continues. “We went there in the winter and had the best weather ever. Just to walk around in South Beach, it was so beautiful. It makes you want to become a snowbird.” If only he had the time.
A FULL PLATE With three bakeries currently operating and another six set to open by the end of the year, not to mention his partnership with Norwegian Cruise Line, a soon-to-
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launch restaurant in Las Vegas, and TLC TV shows “Cake Boss,” “Next Great Baker” and “Kitchen Boss,” his plate, shall we say, is full. Oh, did we mention he’s launching a fourth show, “Bakery Boss,” this fall? In the spirit of Gordon Ramsay’s “Kitchen Nightmares,” the new show
taurants already have a nail in the coffin. You see that they have rats or mice or this or that, who’s going to want to eat there ever again? I wanted my show to be more positive. “I’m hugely excited about it,” he says, sitting up with enthusiasm. “It’s not just a TV show for me—it’s about changing people’s lives by giving them my spin on things, my tips.” The most common issue he’s encountered so far? Family-owned bakeries set in their ways and loathe to stray from their old-fashioned
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FLORIDA AND NEW JERSEY HAVE A LOT OF FOLKS IN COMMON; PEOPLE WHO LIVED HERE THEN MIGRATED THERE. SO IT’S KIND OF LIKE THE TWO STATES ARE CONNECTED, YOU KNOW? I FEEL VERY CLOSE TO FLORIDA. PLUS, MY MOM HAS A HOME IN BOCA. will feature Valastro traveling to bakeries in dire straits, lending them his expertise and, ultimately, a last shot at survival. “I’m a big fan of ‘Kitchen Nightmares’ and Gordon Ramsay,” Valastro explains. “But to me, a lot of those res-
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recipes. “They’re like dinosaurs,” Valastro relates. “They say, ‘Oh we’re going to sell bread and that’s all we’re going to do,’ or, ‘Oh, we have all these recipes from the 1800s.’ And I come in and say, ‘No, that’s not going to work. You have to change
FLOUR POWER: (Clockwise) Buddy Valastro and his sisters Mary Sciarrone, Maddalena Castano, Lisa Valastro and Grace Faugno at Carlo’s Bakery in Hoboken; some of Valastro’s four-tier cakes; Valastro performing at The Fillmore Miami Beach at The Jackie Gleason Theater
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YOU SEE SO MANY OF THESE FLY-BY-NIGHT CELEBRITIES, THESE DIVAS, AND IT’S VERY UNINSPIRING… I’VE BEEN ON THE BEACH, ON VACATION, WITH MY BELLY HANGING OUT AND A BURGER IN MY HAND AND I’M LIKE, ‘ALRIGHT, LET’S TAKE THE PICTURE!’ I’VE NEVER MINDED IT. I’M EXTREMELY GRATEFUL FOR ALL THE FANS.
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with the times.’ Listen, I had to evolve my business from when I took it over in 1994. I dodged a lot of bullets in my day. You must be willing to try new things.” The second biggest problem, he says, are the naïve. “You have people who think, ‘Oh I make cupcakes at home and everyone loves them, I should open a bakery.’ There’s a lot more to it than that. You need experience. You have to really know what you’re doing.”
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By now, there’s zero doubt that Valastro does. When it comes to confections of the most seemingly impossible and outrageous designs—his personal favorite remains the life-size 2,000-pound Bumblebee Camaro Transformers cake that shot real fire—no one can touch him. And there’s no question his line of Carlo’s Bakeries are the best in the tri-state area. But with plans to expand nationwide, how will Valastro handle quality control? That is to say, how can he guarantee a biscotti bought from, perhaps, a Boca Raton loca-
tion (we can only hope) will be as crumbly and delicious as one baked in Hoboken? Valastro says he’ll be relying heavily on technology. “We’re building a POS [Point of Sale] system for the bakeries. If you make a pan of cupcakes today, it will get tracked. So if by tomorrow it’s not sold, you’ve got to give it to the shelter. I’m not going to be there to feel them and check them, but the technology will do that. It will also take a picture of them so I can spot check and make sure everything’s being done right. I’m going to be able to be anywhere in the world, but still see my bakeries.”
STAR ON THE RISE Chances are, however, any free time Valastro has in the coming year he’ll spend at home with wife, Lisa, and their four children, Sofia, 10; Buddy, 9; Marco, 6; and Carlo, 2. “Everything I do, I give
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it 100 percent,” he explains. “So if I’m with my kids, they get 100 percent of me. There are plenty of times where I say, ‘Hey, I’m having a family day, I’m not going to work right now.” But he admits there’s an unfortunate flip side. “There are days,” he says, “where I have to say, ‘I wish I could make it to your game, son, but I have to work. I’m going to come to the next one.’” But as much as he relishes his role as a father, his family is the one thing he’s not looking to expand in the near future. “As my wife likes to say, the kitchen’s closed,” Valastro jokes. “I would like more kids, but she’s the one who has to carry it and it turns into a lot more of her ‘problem’ if you want to put it that way. But hey, I have a great relationship with my four—and four’s a lot in this day and age!” Indeed, children are a topic near and dear to Valastro’s heart. Although he’s created cakes for some of the most famous celebrities in the world—including Ms. Oprah Winfrey—he remains most starstruck by the kids he meets through the Make-A-Wish Foundation. “I started working with them in 2009, and Michelle, my first wish contestant, really changed my perspective not only on being a dad, but on life. She was a normal, healthy 17-year-old kid and then six months later, she’s in a wheelchair—terminally ill and nothing left to do. After I met her, I cried my eyes out for two hours in my office, I just felt so bad for her. I went home, I hugged my kids a little tighter, and I told my wife, ‘You know what, honey, we don’t know what problems are. You should see what I saw today.’” While being filmed is by now second nature to the reality star, you’d be hard-pressed to find a camera around when he’s working with Make-AWish. “I don’t do it for the publicity,” Valastro explains seriously. “I do it for the look on their faces when they come in. It’s so humbling; it’s such an honor to know that, out of all the things in the world, it’s a kid’s wish to bake a cake with you. So when they’re here, I want it to be an amazing experience for them. After I had spent the day with
Michelle, I said to her dad, ‘Is there anything I can do to help?’ And he said to me, ‘I haven’t seen her smile in six months. To see her happy doing what she did with you today, I can’t thank you enough.’” It’s the life-altering experiences like those that help keep Valastro grounded, even as his star in the food world continues to rise. No outrageous demands here. The key, he believes, is remembering who you are and where you came from.
“You see so many of these fly-bynight celebrities, these divas,” Valastro says, “and it’s very uninspiring. I always want to be the kind of person that, if a kid comes up to me and wants to take a picture, do you think I’m going to say no? I’ve been on the beach, on vacation, with my belly hanging out and a burger in my hand and I’m like, ‘Alright, let’s take the picture!’ I’ve never minded it. I’m extremely grateful for all the fans. “I had a new girl start here about a month ago and she sees me scrubbing the floors with a brush and she was baffled. She goes, ‘I can’t believe you really do that.’ But I have to set the example: If I’m good enough to do it, so are you. That’s the way I was raised and that’s the way I operate. At the end of the day, I feel like that’s why I’ve had so much success.” O
SWEET LIFE: (Opposite Page) Valastro and his wife, Lisa (This Page) Valastro and some of his cake creations
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IT’S NOT JUST A TV SHOW FOR ME—IT’S ABOUT CHANGING PEOPLE’S LIVES BY GIVING THEM MY SPIN ON THINGS, MY TIPS.
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KEEPS ON TRUCKING: PS561’s Aaron Merullo
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’ RWeOLLIN Be They Be
WRITTEN BY SUSAN R. MILLER
PHOTOGRAPHY BY PATTY DANIELS
South S outh F Florida’s lorida’s F Food ood Truck T ruck S Scene cene Of Offers ffers U Unique nique Fare A Att G Great reat P Prices—No rices—No Reservationss R Required equireed
’ EATIN
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ON THE BANDWAGON: (This Page and Right, Clockwise) PS561’s gourmet hot dogs; Merullo shows off his goods; Josh Hiller of Road Stoves
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aron Merullo spent a decade managing casual dining restaurants before deciding to launch his own. But opening a brick-and-mortar establishment was cost prohibitive—startup costs generally range around $400,000 and go up from there, according to industry figures. Instead, Merullo and his wife decided to jump into the food truck frenzy. “We started in baby steps with a small trailer that we used to break into the business and primarily did late-night service at the bars,” says Merullo. “After a year, we were able to save up enough money to get a full-sized truck.” That was two-and-a-half years ago. Today, Merullo, who sells gourmet hot dogs out of the truck he’s dubbed PS561, is still going strong. Based in Lake Worth, PS561 is reminiscent of an old public school bus. It, along with hundreds of other food trucks that operate from Miami to West Palm Beach and points beyond can be found on street corners and at the dozens of food rallies that have become commonplace in the last couple of years. From Arepabox to Zombie Ice: There’s something for everyone. Consumer demand for unique and gourmet fare on wheels has been the driving force behind the growth of the industry, according to IBISWorld, a market research organization. Nationwide, food trucks are a $1.5 billion industry and are expected to reach $1.7 billion by 2017.
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TAKING THE WHEEL While food trucks are becoming more omnipresent, decking them out isn’t cheap, says Josh Hiller, co-founder of Road Stoves, a Los Angeles-based company that sells and rents food trucks and other industry services. New trucks can cost $100,000 to $150,000. Just what goes into it depends on what’s being cooked. “Deep fryers, steam tables, refrigeration, sinks, propane tanks,” says Hiller. “A lot has to do with layout and weight
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balancing—the health department has a lot to say and then you have the physics of the truck, so you have to balance the two.” Hiller recommends those interested in breaking into the industry rent a truck first, so they have an idea of what they’re getting into. “People don’t realize how hard it is to run and make money from a truck,” Hiller points out. “You have to put a good six months into it to see if there is any traction.” And these eateries on wheels have come a long way from basic hot dogs and hamburgers—these days it’s all about specialty, ethnic and fusion cuisines, with an emphasis on combining Asian and Mexican fare. Many have been launched by gourmet chefs looking for ways to present their culinary creations to the masses. “Sixty percent of food truck owners have a culinary background,” says Richard Myrick, a former architect living in Chicago who started the website Mobile-Cuisine.com after the bottom fell out of the real estate industry. He credits California chef Roy Choi and his Kogi Korean BBQ, with launching the food truck craze in Los Angeles in November 2008. Chef Choi has since launched a couple of sit-down restaurants. Craig Larson took the opposite approach. After opening two Lucille’s Bad to the Bone BBQ restaurants in Boca Raton and Boynton Beach, he hit the road. “The way margins have gone in the restaurant business, this has been a good way to work with different kinds of foods that we don’t get to play around with at our restaurant, make more money, and create more employment opportunities for my crew,” says Larson, who figures he’s been able to boost revenue by 25 percent. He’s used his truck to try out new creations such as the Juicy Lucy, a stuffed hamburger. If customers like it, he adds it to his restaurants’ menus. The truck goes out every day, sometimes twice a day. He also is part of the food truck rally circuit which has become a big part of South Florida’s food truck industry’s success.
TRAVELS IN TASTE: Craig Larson stands by his staffers and Lucille’s On Wheels food truck; Larson hits the road
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CULINARY CRAZE Several entrepreneurs who recognized the popularity of the food truck craze early on have been able to create a niche business for themselves as promoters. Jochen Esser, who’s worked in marketing for more than a decade, got into food truck promotion because of his fascination with the business model. “At one point I was thinking of getting my own truck, but when financing fell through I decided to organize other food trucks,” says Esser, who in early 2011 launched Gourmet Food Truck Expo. When he started there were a few dozen trucks. Today, he works with about 140. The rallies, he says, are needed because of the difficulty many food trucks have with the different cities and the lack of standardized regulations about where the trucks can park and serve. Many municipalities have been scrambling to regulate the industry, citing concerns about the large crowds and noise, while brick-and-mortar restaurants complain that they steal business. But other cities and even businesses, including PGA National Resort & Spa in Palm Beach Gardens, have embraced the concept. In fact, in September it hosted its own event to introduce PGA’s iTruck, which serves items such as Birdie Shrimp and the PGA Signature Champ Burger. “We like to be on the cutting edge of everything we do and the food truck was a great way to bring our business to the people,” says Karen Cantor, PGA National’s public relations manager. “This is a mobile billboard and a way to get into the public eye to spread the word… ‘Come to us, sample our food through the iTruck and then come back to our restaurants and spa.’”
FOOD WITH FLAIR Let’s face it: You can only sit down to so many spaghetti and meatball dinners, peanut butter and jelly sandwiches or tuna salads. Sometimes you just have to bring your palate back to life. The food truck craze is one of the best places to find the kind of quirky cuisine to perform CPR on your dying taste buds. Far-out fusion, funky fries, waffles that wow and swoonworthy desserts—and more—have become industry mainstays. When was the last time you went to a restaurant and found 27 dipping sauces (such as Creamy Garlic Cilantro or Marshmallow) for your French fries? You can find them at Lake Worth-based Best French Fries, a food truck appearing at events from Port St. Lucie to Plantation. Tired of your basic Mexican fare? The Crazydilla food truck has taken the quesadilla and, as one reviewer describes it, “stuffed it full of ooey-gooey deliciousness.” Craving some pasta to die for? Look no further than the
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Killer Pasta food truck. Based out of Miami, Killer Pasta’s chefs work with local farmers and dairy companies to create much of their pastas, cheeses and sauces fresh daily. Planning a party? Chef Robyn Almodovar, a graduate of Le Cordon Bleu College of Culinary Arts in Atlanta, started Palate Party on Wheels. Based out of Hollywood, Almodovar can be found serving up her mushroom risotto balls, crab and corn fritters and grouper tacos all across South Florida. And for something really different, Boba Station bills itself as Miami’s first food truck dedicated to serving the best Boba around. What’s Boba? It’s a bubble milk tea made with sweet and chewy tapioca pearls, also known as “bubbles,” that are added to iced tea or smoothies. These delicacies and more are being served in South Florida’s rolling restaurants. – Susan R. Miller
KNOWS THE MARKET: Jochen Esser of Gourmet Food Truck Expo
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Marcus Mello is another food truck promoter. A radiology student at Palm Beach State College in Lake Worth, Mello started Food Truck Connection a couple of years ago because of his friendship with a few food truck operators. He’d been writing blogs for some of them and posting pictures on Instagram. Mello has seen the food truck business go from a few dozen to a few hundred operators. He bases the number of trucks that he promotes at particular events on the size of the venue. “You don’t want to put too many trucks because then they don’t make money. But you don’t want too few, because no one wants to wait 45 minutes in line,” says Mello, who runs the company with girlfriend and business partner Liz Bessette, and promotes food trucks at venues throughout Broward and Palm Beach counties. The Village of Wellington was among the first to host food trucks in November 2012, says Joseph Piconcelli, cultural programs and facilities manager for the village. The trucks show up every Thursday night from October through May when they have live entertainment at their amphitheater, and then twice a month in the summer.
MAKING THE SCENE: (Left) Food truck promoter Marcus Mello (This Page, Clockwise from Top) Joseph Piconcelli of Wellington; Tere Muniz of Jupiter; Mello and Liz Bessette
“Over the course of time people have come and brought their own tables and chairs and picnic,” says Piconcelli. “It becomes a place where people can talk—it’s a social event. You would be surprised at who shows—the upper crust show up, the horse people show up.” Tere Muniz is director of events at Abacoa Town Center in Jupiter, where the food truck rallies take place on the second Friday of every month. They average around 3,000 visitors. “It’s a family event, it’s multigenerational, the people come for the novelty and experience, they hang around in the town center and it’s perfect for us,” Muniz says. “Originally it was going to be a seasonal thing, but it’s become such a favorite that we will keep it here.” Still, even with all the hoopla, Larson of Lucille’s Bad to the Bone BBQ wonders whether food trucks’ popularity will last. “Two years ago there were people making a lot of money,” Larson says. “I have seen a number of people get out of it because it’s a lot of work, especially if you are not in the restaurant business it will just burn you out.” O
SPREADING THE WORD So you’re craving that delish food truck cuisine—but how do you find it? Since these rolling restaurants are always on the move, many rely on social media for marketing, and to let customers know where they’ll be on any given day. Just about every food truck operator has learned the value of using Facebook, Twitter, Instagram, Yelp and Pinterest, among other tools. Some hire promoters to help get the word out. Several have
popped up in recent years to help book food truck operators, tweet about where to find them, and post information and pictures about them and their offerings on various social media channels. There are three major players in South Florida: Gourmet Truck Expo (gourmettruckexpo.com), Food Truck Connection (foodtruckconnect.com) and Food Truck Invasion (foodtruckinvasion.com). All three offer event calendars—so you can always find your favorites.
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L
et’s start with the cow urine, although Andrew Zimmern probably wouldn’t like that. Indeed, the cuddly looking host of the Travel Channel’s “Bizarre Foods” series practically bristles when you suggest he makes a good living eating weird things. “We’re not ‘Fear Factor,’” says the chef, with a slight harrumph. In the eyes of this TV host, author and entrepreneur, he’s not traipsing around the world, packing malaria pills alongside his iPhone cords, eating things like horse heart tartare so he can shock you. Although, he usually does. He’s traipsing around the world, packing
sume seemingly disgusting entrees. “But once you get over the psychological hump, it’s not a big deal. It’s the idea that’s the big deal.” Some oddball favorites? He loves goat and donkey. (Donkey tastes like veal and goat tastes like “the best roast beef you’ve ever had.”) He’s sampled more than 70 animal penises or testicles, and enjoyed a fair number of them. The grilled coconut grub he sampled in Ecuador? Yum! (The right cook can do amazing things with beetle larvae.) But even when you’re practically gag-proof, it’s hard sometimes to compartmentalize, which is what happened when Zimmern walked confidently into the Swedish Embassy in Washington, D.C., during the summer of 2011 and pro-
FEARLESS
bad bacteria is consumed by the good bacteria,” Zimmern explains. So, is there anything this big guy with the cast-iron stomach won’t eat? Walnuts. He’s not allergic. He just says it’s the only food he “can’t swallow.” Yeah. This is a guy full of surprises.
COMFORT IN FOOD Andrew Zimmern, 52, is the quintessential New Yorker. He grew up in the city. He loves The New York Times’ crossword puzzle. He’s bald. He’s Jewish. He’s obsessed with the news, and movies and Chinese food on Sundays. Yet, there he is with his wife, Rishia, and their son, Noah, living in an airy, upper-class suburb of Minneapolis. And loving it. He’s happy. He’s healthy. He’s head over heels
FOODIE [
TRAVEL CHANNEL’S INTREPID ANDREW ZIMMERN GOES WHERE NO CHEF HAS GONE BEFORE BY EMILY J. MINOR
malaria pills alongside his iPhone cords, eating things like horse heart tartare, so he can explore food as a cultural narrative. Because it is. And he’ll gladly go to the end of the earth to understand why mankind eats what it does. “I grew up believing that food was good, but food with a story was even better,” says Zimmern, who on his show has eaten everything from fried sparrows and grilled reindeer liver to maggot cheese that was once illegal in Sardinia. (The health administration frowned on its citizens eating live maggots.) In the global scheme of things—which is how Zimmern thinks about most things these days—that glass of cow urine in Goa, India, was a piece of cake—figuratively speaking. Plus, it’s full of vitamins. “I know it’s shocking to people,” says Zimmern, about the ease with which he can conDISTINCTIVE TASTE: Andrew Zimmern’s well-received cookbook (Right) the chef chows down on guinea pig in Ecuador 72
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ceeded to eat surstromming. That is, fermented Baltic herring. That is, herring gone bad. A big thumbs down on that one. “Every culture has those fermented and putrified foods that they allow to spoil until the
with his adorable better half. Their son is his “everything,” he says. And with his “Bizarre Foods with Andrew Zimmern,” and “Bizarre Foods America” shows, he’s one of the Travel Channel’s hottest brands. In the Twin Cities, Zimmern writes a column for a Minneapolis magazine, blogs and writes books. And his longtime manager kept dropping us hints that Zimmern might want to start investing in restaurants again. But the two-time James Beard Award-winning TV star’s life wasn’t always so swell. “I was a real mess,” he says now. Heroin will do that to a person. The addiction to alcohol and drugs took a while to derail him and, indeed, Zimmern’s early 20s weren’t openly tortured. After attending New York’s prestigious Dalton School, he attended Vassar College, studying art and art history. An only child whose parents divorced early, Zimmern had grown up spending plenty of time with each parent. He never went to culinary school, but climbed up the industry rung by rung. He says he fell in love with cooking at around the age of 14. He found his father’s personality particularly spellbinding. The two of them would often sneak away to eat “stuff that to most Americans was strange,” Zimmern remembers. Chicken feet and duck tongues—delicacies that might have been odd in Davenport, Iowa, but were pretty pedestrian along Chinatown’s Mott Street.
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Photo courtesy of Travel Channel
Photo by Stephanie Meyer
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thing that ever happened to me,” he says. Otherwise he might not have met Rishia. In 1999, about seven years into his sobriety and well into his successful 11-year run as executive chef of Cafe Un Deux Trois in downtown Minneapolis, Zimmern met his wife, Rishia Haas. Curly hair. Adorable smile. Perfect cheekbones. “She disliked me from the moment she saw me,” he says.
Photo courtesy of Travel Channel
Zimmern’s father was a New York City advertising executive with international clients, and Zimmern traveled with him as both a child and a teenager. “My father was an incredible storyteller,” Zimmern recalls. “And I became fascinated with these stories.” After Vassar, armed with his rather esoteric interests and a love for the kitchen, Zimmern was primed for offbeat success, especially with his strong sense of adventure, an appreciation for
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ON THE ROAD AGAIN: Zimmern munches on a goat burger outside his food truck, AZ Canteen (Right) Zimmern about to dig into some dumplings at the Golden Shopping Mall in Flushing, N.Y., known for its unique Asian cuisine
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beautiful things, and a rather “I love Andrew, his vision, his upscale Manhattan upbringoptimism. I love his work ethic. ing. He began making a name He’s the hardest working person I for himself in some of the know. He understands there is city’s toniest restaurants. For no entitlement.” a while, he worked in Europe. -- John Larson, Zimmern’s manager But within a decade, drugs and alcohol had hijacked his life. Zimmern, a rising Minneapolis chef, was For the better part of 1990 and 1991, Zimgiving a cooking class and Rishia was working mern says he lived in abandoned buildings, stealin the store at the time, handling all the logising women’s purses as they lunched along Maditical details of the demonstrations. Zimmern son Avenue, then selling the credit cards and says he was brash and boastful and entirely driver’s licenses to get money for drugs. At night, taken with himself. Rishia was not impressed. he’d sprinkle Clorox cleanser around a dirty pile Fast-forward three years to when they see of clothes where he slept. (This kept the rats and each other at a foodie event: Zimmern says he roaches at bay.) He was estranged from his family. was smitten and asked her out. He thought He thought only of his next fix. “I was a proit went pretty well. After all, they’d talked for foundly messed up young man,” Zimmern says hours. But when he asked to see her again, she now. “For the better part of a year, my parents refused. He begged. She relented. Today they thought I was dead.” have an 8-year-old son—who is not a picky But then a devoted friend got the old gang toeater, by the way—and will celebrate their 11gether, and they staged an intervention. Zimmern year wedding anniversary this December. loves this part of the story. And Zimmern is still smitten. That was in January, 1992. Rishia is his favorite cook, his favorite dinner Too tired and spent to fight back, Zimmern partner, his favorite traveling companion. (They agreed to get on a plane and seek treatment love the beach and make it to South Florida and at the renowned Hazelden center in St. Paul, Disney World at least once a year, he says.) And Minn. He’s been straight ever since. But he’s while he still loves New York City and the restaunever been the same. rants and the museums and, yes, the pace, living “Being reborn in the Midwest was the best in Southwest Minneapolis suits him. OCTOBER 2013
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BIGGER AND BETTER John Larson is Zimmern’s manager and he remembers the beginning of the “Bizarre Foods” era like this: Zimmern was gaining more and more success in the Twin Cities with his teaching, columns and radio reputation. When he’d review the food at the county fair, fans would clamor for Zimmern’s attention. He is, after all, quite lovable. But Zimmern kept talking about wanting more media success. Something big. Something different. With his approachable personality, keen business sense and competitive drive, they both knew Zimmern could make it happen. “I love Andrew, his vision, his optimism,” Larson says. “I love his work ethic. He’s the hardest working person I know. He understands there is no entitlement.” So they devised a plan. First off, Larson says they decided against approaching the Food Network, the burgeoning cable showplace for so many up-and-coming chefs. “We talked about that, but if you go to the Food Network you’re one of 100 people,” he says. The Travel Channel was an obvious—though offbeat and somewhat dicey—choice. Zimmern put together two program options. The first was a show on ballpark food. Cheesesteaks where the Philadelphia Phillies play. Sushi at the Giants stadium in San Francisco. A Chicago dog at Wrigley Field.
SAMPLING THE COUNTRY: (From the Top) Zimmern and Chef Edward Lee prepare to serve dove skewers wrapped in ham at an annual hunters’ dinner at Lee’s restaurant, 610 Magnolia, in Louisville, Ky.; Zimmern meets with Marlena McGuffy, head flavor scientist at Flavorman, a Louisville-based beverage development company; Zimmern enjoys a hearty meal with Sharon Gahunia of Raja Sweets in Houston, Texas
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Photo courtesy of Travel Channel
“My wife is the greatest human being I know and spending time with my son is probably my favorite thing in the world,” he says. “I am profoundly lucky.” But he always remembers where he’s been. To pay it forward, Zimmern talks openly about his struggles and frequently does charity work for substance abuse centers, sitting on several boards. He also makes occasional visits to Hazelden campuses, including the center in West Palm Beach. “I have gone there,” he says, “sometimes just to talk to one person.” Because one person can make a difference. He knows that.
Photo by Steve Henke
A TASTE OF ZIMMERN’S FAVORITE SOUTH FLORIDA HAUNTS Fritanga Montelimar (fritanga.com), Miami, a Nicaraguan restaurant where he enjoyed vigoron (boiled yucca, fried pork skin and cabbage), nacatamales (corncakes) and lengua (beef tongue).
Michael’s Genuine Food & Drink (michaelsgenuine.com/miami), Miami, which specializes in unique bistro cuisine, and where he feasted on fresh wreckfish.
El Palacio de los Jugos (elpalaciodelosjugos.com), Miami, a Cuban restaurant that specializes in exotic tropical fruit juices and cuisine. Zimmern especially liked sipping juice straight from a coconut.
Joe’s Stone Crab (joesstonecrab.com), Miami Beach, where he appreciated the fresh stone crabs for which the eatery is famous.
“Andrew thought for sure the ballpark thing would be a major success,” Larson says. But it was the second idea that the cable executives fell in love with: The one about bizarre foods. The show first aired as a one-hour documentary, a serious but fun look at the importance of food, strange as it may be, in different cultures. The rerun kept getting good ratings, and cable executives ordered up an entire first season. “I think Andrew spent 33 days in Asia for that,” Larson says.
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Photo by Stephanie Meyer
“We’re able to tell the story of an entire culture simply by looking at what they eat.” -- Andrew Zimmern
A pilot episode ran in 2006, and on Monday, February 26, 2007, the weekly TV show “Bizarre Foods with Andrew Zimmern” was off and running. It featured a cheerful and happy Zimmern in the Philippines, feasting on Soup Number Five, (bull’s rectum and testicles soup), with a side dish of uok in adobo (white worms from the larvae of crickets found in fallen coconut trees). Viewers ate it up. “The numbers just kept growing and growing,” Larson recalls. And while Zimmern says he takes nothing for
granted, he does suspect the cable bigwigs will re-sign him when his contract expires this year. Still, there’s always his humility. “There are so many great shows and so many talents,” he says. “I never dreamed in a million years it would go eight seasons.” But even with all his success, Zimmern is always gunning for more input into the world of food. And why not? He’s a huge draw at the Food Network South Beach Wine & Food Festival every year, and loves hobnobbing with both the fans and his fellow cable stars. (These TV chefs seem to have a club all their own.) The annual festival will run February 20-23, 2014, and it wouldn’t be unusual for Zimmern to bring along his wife and son. “We love Florida beaches,” he says. Talking to us one morning from his home outside Minneapolis, looking back at it all, the kid from New York realizes those trips he took with his father, scurrying near and far to explore the comfort foods of various cultures, turned out to be the groundwork for what he does today. “We’re able to tell the story of an entire culture simply by looking at what they eat,” he says proudly. So is it bizarre to sit along a bustling city street, enjoying every bite of your cow pancreas stuffed with rice and raisins? Not if you’re in Marrakech with Andrew Zimmern. O
The Dutch at the W Hotel (thedutchmiami.com), Miami Beach, where Zimmern chowed on the signature oyster sandwich made with cornmeal-crusted blue point oyster that’s fried and topped with okra.
Red, the Steakhouse (redthesteakhouse.com), Miami Beach and Boca Raton, where Zimmern indulged in the 6-foot-long Alaskan king crab.
Source: Travel Channel
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WILL CLICK FOR FOOD
Feed Your Cravings With 10 Irresistible Culinary Blogs BY SUSAN R. MILLER
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NEED A LITTLE FOOD FOR THOUGHT? HOW ABOUT A LOT OF THOUGHTS ABOUT FOOD? ¶ THE INTERNET OFFERS THOUSANDS OF BLOGS POSTED BY FOLKS WHO CONSIDER THEMSELVES CULTIVATORS OF CULINARY CREATIVITY—AKA, FOODIES. AT PRESS TIME, TECHNORATI.COM REPORTED 18,414 AND COUNTING. ¶ BUT QUANTITY DOESN’T ALWAYS TRANSLATE TO QUALITY. IT TAKES A LOT OF KNOWLEDGE AND MAJOR TENACITY (NOT TO MENTION A CERTAIN JE NE SAIS QUOI ) TO CRANK OUT INTERESTING RECIPES, HELPFUL ADVICE, INSIGHTFUL TRENDS AND MORE, DAY AFTER DAY AFTER DAY. BLOGGING, LIKE CREATING A PERFECT MEAL FROM SCRATCH, IS AN ART FORM. ¶ SO, WHICH SITES ARE WORTH YOUR TIME? IN ORDER TO FIND OUT, WE DID A LOT (AND WE MEAN A LOT ) OF CLICKING TO COME UP WITH SOME OF
FOUNDER: Gretchen Brown of Leavenworth, Kan., a registered dietitian, recipe developer, food stylist and author of “Fast & Simple Gluten-Free,” started her blog in 2011 to “make up recipes I enjoy that are all gluten free.”
It makes gluten-free cooking easier with tasty recipes like Peach-Pecan cornbread and Totally Coconut doughnuts.
WHY WE CHOSE IT:
WHEN SHE’S NOT BLOGGING: “I’m
developing recipes for a client, working on marketing and book signings (and) in talks with a food company about sponsorship!”
LOCAL AND NATIONAL BLOGS THAT PROVIDE QUALITY
GLUTEN-FREE REVELATIONS: “Once you get your pantry stocked with a few gluten-free flours and products, it’s as easy as working with wheat flour, better for you and sometimes even tastes better!”
INFORMATION, GREAT GRAPHICS, A UNIQUE OUTLOOK OR
POPULAR RECIPES: “The
THE BEST OPTIONS FROM COAST TO COAST. WE SOUGHT Photos by Gretchen F. Brown
KUMQUATBLOG.COM
SPECIAL NICHE, AND THAT HAVE A SOLID FOLLOWING. ¶
Chocolate-Peanut Butter cookies are a new fave. The Monster cookies are an all-time fave. And, the breakfast cookies are the biggest hit on the blog!”
FEAST YOUR EYES ON OUR TOP 10 FAVORITE BLOGS.
WHEAT-FREE ZONE: (Opposite Page) Monster cookie (This Page, Clockwise from Top) blogger Gretchen Brown; Chocolate Peanut Butter cookies; Brown’s book; Totally Coconut doughnuts
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JAN NORRIS: FOOD AND FLORIDA (JANNORRIS.COM) FOUNDER: Jan Norris, journalist and former Palm Beach Post Food & Dining section editor. A native Floridian, Norris launched her blog in 2008 after taking a buyout from the newspaper. WHY WE CHOSE IT: It captures the essence of what hat makes South Florida’s food and restaurant scene distinct. But she doesn’t stop there. Norris gives her “thumbs up” or “thumbs down” to cooking utensils—from cookie cutters to coffee grinders— shares recipes, interviews chefs and helps readers nationwide locate that oh-so-elusive orange-coconut spread they used to love as a child. STANDOUT RECIPE: Watermelon Jell-o shots in lime wedges: Scoop out halved limes, pour in Jell-O and chill; cut when set. MOST POPULAR POST: “My Thanksgiving Day planner. Readers nearly take down my server the day before Thanksgiving.”
COCKTAILDEEVA.COM
“I get questions from cooks in Australia about cooking shrimp from a recipe I posted from Louisiana. A regular reader in Scotland writes to tell me all the news from his village… It’s so cool what a world the blog has opened up.”
WORLDWIDE APPEAL:
FOUNDER: From
Ontario, Canada, Dee Brun, author of “Libations of Life, A Girls Guide to Life One Cocktail at a Time.” Brun started blogging in 2006 as a way to share recipes and party tips, and revamped her popular blog in 2011. There are a lot of beer, wine and cocktail websites out there (trust us on this), but none as flamboyant. Plus, where else can you learn to make a Kitchen Sink’tini?
GIRL NEXT DOOR: Local culinary expert Jan Norris; Norris’ popular Watermelon Jell-O shots in lime wedges
WHY WE CHOSE IT:
WHEN SHE’S NOT BLOGGING: Brun is a hired cocktail’ista, speaker, brander and corporate event planner.
EATER.COM FOUNDER: Curbed Network launched the blog from New York in 2005. It’s now in 16 cities, including in South Florida. It’s billed as, “The source for people who care about dining and drinking in the nation’s most important food cities.” It’s popular with culinary insiders and anyone curious about the scene.
Its broad appeal. Many South Floridians travel often and can turn to Eater.com as a great source for finding out the best of what many major metropolises’ restaurants have to offer.
WHY WE CHOSE IT:
“The one people always talk about is Dill pickle chips with a nice Shiraz wine. It is faboosh!”
ODD PAIRINGS:
OUR FAVORITE PARTS: The irreverent writing style and up-to-the-minute news on some of the top restaurant markets in the country.
“They’ll tell me what they have in their fridge or liquor cabinet and ask what they can make with it. I also get a lot of questions like, ‘If I’m having a party for 50 people how much booze and food do I need?’”
READER REQUESTS:
Reports things like which restaurants have jumped on the “cronut” bandwagon—for the uninitiated, that’s a cross between a croissant and doughnut.
ON TREND:
Eater.com provides maps for locating top restaurants, great brunch spots and has its own app for foodies on the go.
USER FRIENDLY:
CHEERS TO YOU: Cocktail connoisseur Dee Brun; Kitchen Sink’tini; Brun’s book
DIG IN: The trendy cronut
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DELISH.COM DELISH COM FOUNDER: Hearst
Magazines and MSN partnered to develop and launch Delish.com. The blog is owned, built and edited by Hearst Magazines Digital Media and distributed by MSN.
WHY WE CHOSE IT: It’s one of the more comprehensive food blogs out there. When you have two powerhouses behind you, it’s difficult not to be good. Recipes, menus, news, chef profiles: This site has it all. PINTEREST POSSE:
FOODIMENTARY.COM
HIS MOST SUCCESSFUL POST: National
FOUNDER: Birmingham, Ala. resident John-
Tater Tot Day (yes, this exists), which takes place February 2.
Bryan Hopkins began blogging in 2005 as a way to communicate about food. Ironically, the interior designer admits to little prior experience in writing or the food industry, though you couldn’t tell from his excellent blog. He says he came up with the title “foodimentary” and the rest is history. unique in that it’s not about recipes or restaurants, but about celebrating food every day of the year—from National Bloody Mary Day on January 1 to National Vinegar Day on December 31. It doesn’t focus on how to make and prepare food, but on particular foods’ histories.
BEST FOOD HOLIDAY: National Fluffernutter
Day on October 8. FAVORITE QUOTE: “I went to a restaurant
that serves ‘breakfast at any time.’ So I ordered French Toast during the Renaissance”—comedian Steven Wright.
WHY WE CHOSE IT: It’s
RANDOM FOOD FACT: The Hershey Company makes more than 373 million Hershey’s milk chocolate bars a year. That’s enough to make 746 million s’mores.
The site has more than 200,000 Pinterest followers and with posts like Butterscotch Sticky Buns and Peanut Butter Cup Cheesecake, we can see why. KITCHEN SHORTCUTS:
From recipe page placeholders to fresh fruit fast— any advice that can help us spend less time cooking and more time eating scores high in our book. EXTRA PERK:
CELEBRATES LIFE: Blogger John-Bryan Hopkins
Online coupons. Just click, clip and save.
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THEFOODINMYBEARD.COM FOUNDER: Dan Whalen
started his blog in 2008 “as a way to post recipes for friends to see.” A friend recommended he create a website called “The Food in My Beard” and the name stuck.
WHY WE CHOSE IT: The name caught our interest; the content captured our attention. This blog has great photos, over-the-top recipes and a section called “Stubble,” which serves as a repository for recipes he uses repeatedly. WHAT MAKES IT STAND OUT: Whalen
removes the fear from unusual dishes. “People get scared of things like ‘curry’ and ‘fish sauce,’ so I try to make them approachable in dishes like Chicken Tikka Masala Ravioli, Bulgogi Cheesesteaks and Buffalo Chicken Gyros.”
UNIQUE RECIPES: Cool Ranch Doritos Mac and Cheese, Choco Tacos and 2-foot-long Potato Skins.
TASTE FOR THE UNUSUAL: (Clockwise from Top) Bearded blogger Dan Whalen shows off some linked sausages; a 2-foot-long potato skin; Choco Tacos; Cool Ranch Doritos Mac and Cheese
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Photos by Dan Whalen
HIS DAY JOB: Working in a Boston burrito shop and writing “Stuffed: The Ultimate Comfort Food Cookbook,” which is scheduled for a January 2014 release.
SIMPLEBITES.NET FOUNDER: Aimée
Wimbush-Bourque, former chef-turnedmodern-homesteader, “chronicles her family food life.” She launched her blog in 2010 and uses handpicked writers to assist her. WHY WE CHOSE IT:
The blog makes cooking easy—because how many Martha Stewarts do we need? She’s relatable and delivers on her promise to keep it simple.
SOUTHFLORIDAFOODANDWINE.COM FOOD AND TRAVEL:
Wimbush-Bourque provides great recipes, but also chronicles her travels and shares the dishes she whips up along the way. ON MODERN HOMESTEADING: She
DESSERTSFORBREAKFAST.COM California native, photographer and dessert designer Stephanie Shih started her blog in 2009 as a random collection of photos for projects. After getting requests for recipes she was “sucked into the wonderful world of food blogging.” FOUNDER:
WHY WE CHOSE IT: Who can argue with dessert for breakfast? And the photos are stunning. Shih makes kale chips and Beet Root Chocolate Cake look downright mouthwatering.
“I always thought ice cream made the perfect breakfast, particularly strawberry ice cream sprinkled with cereal and bananas. You hit so many essential food groups—dairy, fruit, grains.”
WHY THE TITLE?
lives in Montréal, Canada on a third of an acre that overlooks a forest, and has chickens and a raised-bed garden. Is she the “momnext-door” type? “Not so much, but my mother never was either. Not everyone ‘gets’ my job, or the whole urban homesteading thing, but I’m completely OK with that!”
FOUNDER: Christine
Najac, a certified sommelier
WHY WE CHOSE IT: The name pretty much sums it up: This blog, which was launched in August 2009, features the best of what South Florida has to offer from the Keys to Palm Beach. It features a limitless listing of food festivals, restaurant and food truck reviews, great Happy Hours, cooking classes, recipes, interviews with top chefs, winemakers and sommeliers, restaurant gift card giveaways… and the list goes on. HOW IT STARTED: “SouthFloridaFoodandWine.com morphed two years ago from a blog to a website after my book was published.”
“Everywhere and everything. I read a lot, and am very connected to social media where there is a constant flood of information.”
HER INSPIRATION:
“The voice in which it is written and the information shared.” O
WHAT SETS HER BLOG APART:
MOTHERLY ADVICE:
“Menu planning, batch cooking and sharing jobs around the whole family are ways to get organized and fit a home home-cooked cooked meal into a busy schedule.”
KNOWS THE DISH: Blogger and sommelier Christine Najac; Najac’s book
ODD COMBOS: “I like to put unexpected savory twists sts into desserts. Herbs like thyme and rosemary bring a depth and gravitas to sweets… I once had a lobster and chocolate-coffee dish. That was an unusual but excellent combination!” HER WEAKNESS: “Chocolate chip cookies, especially
ones that are perfectly chewy, slightly salty, slightly sweet et and have a combination of dark and milk chocolates.” OCTOBER 2013
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A PALATABLE YEAR
TH E FO OD CHANNEL’S TO P 1 0 C UL I N A RY T R EN D S F O R 2 0 1 3 This past year has been intriguing from a culinary standpoint: We saw smoky cocktails, pumpkin-inspired dishes (in summer) and sushi the size of a human head. Read all about this and more in The Food Channel’s list of Top 10 Trends, which each year analyzes how Americans wine, dine and generally behave in regard to all things gastronomic. This year’s list also includes behavioral trends, such as using crowdfunding sites to raise money for food- and drink-related businesses, baking (attempting to, anyway) professional looking pastries at home and indulging in more prix-fixe meals at our favorite restaurants. Overall, it was a bountiful year, indeed. Feast your eyes on the hottest trends for 2013—and beyond. REPORT BY THE FOOD CHANNEL (FOODCHANNEL.COM), WITH CULTUREWAVES® AND THE INTERNATIONAL FOOD FUTURISTS® ❙ EDITED BY FELICIA S. LEVINE
ONE: KICKSTARTING NEW FOOD CONCEPTS Yes, Kickstarter (kickstarter.com), GoFundMe (gofundme.com) and other crowdfunding websites (financial backing and fundraising platforms made possible through the support of others) have been around a while, but this year we’ve seen them
really kick it up to a new level in the food and hospitality arena. For example, New Jersey inventors Dave Petrillo and Dave Jackson launched their Coffee Joulies (joulies.com)— ice cube-sized shiny metal beans that keep coffee and tea at the perfect temperature longer—on Kickstarter seeking $9,500 for startup costs. They raised $306,944 in 35 days and now own a U.S. factory that’s busily filling orders. Got a new food product idea or want to build a new restaurant? Go for it—and make it a crowd pleaser.
TWO: SMOKIN’ HOT Some people call it the new bacon, although, for the record, bacon is smoked meat too. Smoking—as in smoked foods and beverages—is big and getting bigger. At the dinner table, it’s going way beyond barbecue, and the trend continues
to spread. Nordic/Scandinavian cuisine (scandinavianfood.org) is one to keep watching, with a variety of smoked foods driving the trend. We’re also seeing smoked olive oil, smoked water and even smoked cocktails. The New York Times, Food & Wine and others have noted the
myriad watering holes throughout the United States serving drinks with smoky flavors obtained with smoked ice cubes, smoked salt on glass rims, tobacco-laced syrups and more. Ready to try a smoke-flavored cocktail? Check out the Smokey Margarita (foodchannel.com).
THREE: HOME BAKERS HONE SKILLS High-end specialty bakery products are becoming widely accessible. That’s great news for domestic divas and pastry aficionados, since it’s never been easier to acquire professional restaurant-quality ingredients and supplies. Thanks to new parchments, pans, recipes and tutorials, whipping up fancy pastries (foodchannel.com offers some great recipes) in the comfort of your own kitchen is becoming a more realistic goal. We’re seeing
premium French pastries getting incorporated into more restaurant desserts and breakfast/brunch items, and more people are embracing the idea of adding them to their home-cooking repertoire (especially with the holidays approaching). If you’re serious about your sugar skills and crave a change of scenery, The French Pastry School of Kennedy-King College (frenchpastryschool.com) in Chicago is expanding its esteemed program.
FOUR: THE PRIX-FIXE IS IN “No choice” is becoming the new choice when it comes to dining out. The European-style prix-fixe (fixed menu) restaurant policy is making its way to American shores. Fine dining establishments offer a limited range of set choices, and are holding firm on
no substitutions. It’s trickling down to the casual dining segment, too. Chains are bundling a selection of appetizerentree-dessert three-course meals for two—for a value price. Check out Forbes’ website (forbes.com) for an article on this national trend.
FIVE: THE RISE OF THE SUPERMARKET CONCIERGE Grocery stores now have executive chefs, offer cooking classes, and have specialists who can direct you to the best cheeses, meats and baked goods. We began to notice this trend a few years ago when we predicted the rise in butchers, and it’s since taken off. Cooking classes are everywhere—sponsored by grocery stores, private caterers and
restaurants of all sorts. The supermarket concierge is the next logical step in the progression. According to Retail Wire (retailwire.com), “professional chefs have increasingly been taking more jobs at supermarkets to support the burgeoning ready-to-go meals side, but also to offer cooking advice to customers.” Either way, consumers win.
CHEWS NEWS: (Opposite Page, Left to Right) Coffee Joulies; Food Channel’s Smokey Margarita (This Page, from the Top) Vanilla Cream in Pastry Shells dessert; Arroyo Chop House in Pasadena (known for great prix-fixe meals); Chef Chadwick of Hy-Vee supermarkets; salmon dish
OCTOBER 2013
85
SIX: BRUNCH BECOMES THE NEW FOURTH MEAL visit urbanspoon.com and type “Palm Beach County Brunch Spots” in the search engine. Thinking of hosting a brunch? Check out foodchannel.com for some tasty recipes. Or check out noted pastry chef Gale Gand’s cookbook, “Gale Gand’s Brunch,” which includes recipes for Ginger Scones with Peaches and Cream, Coddled Eggs, Pineapple Noodle Kugel, Nutella Crepes and other dreamy dishes.
BRUNCH BUNCH: (This Page) Tasty “fourth-meal” favorites (Opposite Page) farm-fresh tomatoes; Green Tea Dark Chocolate Truffles; Comfort Springfield Cashew Chicken
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Photo courtesy of Noble Communications and Smith & Wollensky Restaurant Group
The late-morning meal that usurps breakfast and dinner is becoming the hot new meal occasion. You can find eateries that feature karaoke during brunch, or a freeflowing Bloody Mary bar. We found a bowling alley that hosts a brunch, serving fried chicken, buttermilk pancakes and cinnamon toast pizza. So stay up late, sleep in and enjoy the new fourth meal. For a comprehensive list of local brunches,
SEVEN: SEASONALS FOR ALL SEASONS With traditional seasons getting stretched out, people are making treats like pumpkin muffins in the summer. The pumpkin’s flavor and health benefits are turning this fall favorite into a year-round flavor in all kinds of dishes, from soups and curries to ravioli and pancakes (for inspiration, visit pumpkinrecipes.org). Even restaurant chefs have
increased their use of pumpkin on menus by nearly 40 percent in the last two years. Tomatoes are another fruit being enjoyed year-round. While this has been true for a while, new breakthroughs in agriscience are making the offseason varieties actually worth eating. For recipes and tips on buying fresh tomatoes, visit foodchannel.com.
EIGHT: COOKING TO A TEA Earl Grey and other tea flavors are now being used in cooking. The consumption of tea in general continues to grow, and now it’s moving beyond beverages onto ingredients lists for some menu items (after all, teas have great names, can be good for you and help spice up dishes in many ways). Look for tea rubs, much like
coffee and cocoa rubs. For teainfluenced dishes like GingerPoached Salmon, Wheat Berry Salad and Mint-Marinated Grilled Shrimp with Tabbouleh, visit foodnetwork.com. You’ll also find an irresistible Green Tea Dark Chocolate Truffle recipe on foodchannel.com. Tea…it’s not just for drinking anymore.
NINE: COMFORT FOOD WITH AN ETHNIC ACCENT Of course we still love our meatloaf, roast chicken and macaroni and cheese. But as our country grows more diverse, younger generations are embracing comfort food and placing their own spin on it, with an emphasis on ethnic cuisines. Comfort food for the twenty- and thirtysomething crowd includes
choices like Japanese ramen, Korean kimchi, Chinese pot stickers, sun cakes and Vietnamese pho. Look for new twists in the future, with foods such as jumbo-sized “man sushi.” Or, as they say in Japan, “Nagoya sized.” For recipes, check out ramenlicious.com and easykoreanfood.com.
TEN: HERE’S THE SKINNY We’re finally starting to see the obesity trend level off a bit with a growing number of Americans striving to eat healthier. But a developing subset of the movement to eat smarter is a new desire to be not just a healthy weight—but actually skinny. The “skinny-fit” trend is moving from a blue jeans
category to a way of eating, and the market has heeded the call: TV shows such as “Dr. Oz” (doctoroz.com) have run segments like “Eat Yourself Skinny” and some restaurants now offer tiny portions that cater to this vanity-driven crowd. Will it go too far? This is one to keep watching. O OCTOBER 2013
87
Private Wealth Management
Managing portfolios for income: An informative conversation Record low interest rates, record high-bond valuations and concerns regarding UIF`UBY USFBUNFOU PG NVOJDJQBM CPOET BSF BMM FYBNQMFT PG UIF DIBMMFOHJOH EZOBNJDT for income-oriented investors. It is now more important than ever that investors implement sophisticated asset management solutions. Please join Kurt Sylvia of UBS Private Wealth Management for a general market update, and Tracey Maynier of BlackRock who will have a general discussion on ETFs and their benefits. As selected wealth practitioners within UBS Private Wealth Management, Kurt BOE IJT`UFBN EFMJWFS DVSSFOU BOE TPQIJTUJDBUFE XFBMUI NBOBHFNFOU UFDIOJRVFT UP`JOEJWJEVBMT BOE GBNJMJFT PG UIF NPTU TJHOJGJDBOU NFBOT
Hosted by UBS Private Wealth Management Kurt Sylvia Managing Director–Wealth Management Kurt has gained national recognition from UIF`GPMMPXJOH JOEVTUSZ QVCMJDBUJPOT Barron’s “Top UBS Advisor Florida� (2010, 2011, 2012), “Top 100 Financial Advisors in the United States� by Barron’s Winner’s Circle (2006, 2008), “Top 1000 Financial Advisors in the United States� by Barron’s Winner’s Circle (2006, 2008, 2010, 2011 and 2012). In 2007, 2008 and 2011, he was ranked among the top Financial Advisors in South Florida by the NABCAP as seen in the South Florida Business Journal and more recently recognized as a NABCAP National Premier Advisor (2011). He is also a Chairmans Club and Pinnacle Council Member (2011, 2012, 2013) and B`4PVUI 'MPSJEB /"#$"1 1SFNJFS "EWJTPS
Date and time Wednesday, October 16 Noon – 2:00 p.m. Location UBS Financial Services Inc. 1800 North Military Trail, Suite 300 Boca Raton, FL 33431 Complimentary lunch will be served. Guest speaker Tracey Maynier Director BlackRock RSVP Brian P. Callanan Senior Wealth Strategy Associate 561-659-9576 brian.callanan@ubs.com UBS Private Wealth Management 440 Royal Palm Way, Suite 204 Palm Beach, FL 33480 ubs.com/team/pwmpalmbeach Please call for a private consultation.
This event has limited availability—RSVP required.
Private Wealth Management is a division within UBS Financial Services, Inc., which is a subsidiary of UBS AG. These events are sponsored in whole by BlackRock. BlackRock and UBS Financial Services Inc. are not affiliated. This presentation is provided for informational purposes only. As a firm providing wealth management services to clients, we offer both investment advisory and brokerage services. These services are separate and distinct, differ in material ways and are governed by different MBXT BOE TFQBSBUF DPOUSBDUT 'PS NPSF JOGPSNBUJPO PO UIF EJTUJODUJPOT CFUXFFO PVS CSPLFSBHF`BOE JOWFTUNFOU BEWJTPSZ TFSWJDFT QMFBTF TQFBL XJUI`ZPVS 'JOBODJBM "EWJTPS PS visit our website at ubs.com/workingwithus. ŠUBS 2013. All rights reserved. UBS Financial Services Inc. is a subsidiary of UBS AG. Member FINRA/SIPC. 1.00_PWM_Inv_B_3K0905_SylK
Cuisine Scene Because we love dining out in Boca Raton, locals are true restaurant connoisseurs—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 Florida’s best dining establishments and the chefs and restaurateurs who make them possible.
SPECIAL ADVERTISING SECTION
Cuisine Scene
FINE DINING
Every day is a feast for the senses at Addison Reserve Country Club’s restau-
ADDISON RESERVE COUNTRY CLUB RESTAURANTS Offer The Ultimate Culinary Experience
rants. Under the direction of Executive Chef Zach Bell, who received his training from famed Chef Daniel Boulud, menus at all of the Distinguished Emerald Award-winning club’s dining venues are expertly crafted. Guests love to gather at the casually elegant stYr lounge, where they find spectacular small plates, such as Colossal Shrimp Cocktails, Meatball Sliders and even Korean Tacos. Designer burgers are a Sunday favorite for stYr patrons, who also are treated to creative dining options such as Pop Up sushi bars featuring fresh lobster and caviar rolls. Sports events are special and frequent occasions at stYr, as are happy hours and cocktails served near a scenic waterfall glass window or fire pit on the wraparound terrace. At Taste, diners appreciate fare that rivals the nation’s best seafood and steakhouses. The menu offers only the finest in prime meats, fresh local seafood, and of course, signature dishes such as sautéed scallops and member favorites, to name a few. For lighter fare at poolside or inside, The Bistro’s menu offers Florida-caught fish, sophisticated salads and burgers. Enjoy the premier Addison Reserve Country Club dining experience at the
Executive Chef Zach Bell
Vault restaurant. Designed to be reminiscent of old Sicily—with bricked ceil-
“OUR CULINARY EXPERIENCES ARE PERSONALIZED, AS WE KNOW ALL OF OUR GUESTS AND TAKE TO HEART THEIR DESIRE FOR THE FINEST DINING IN BOTH CASUAL AND FORMAL AMBIANCES.”
Suzie Donovan
ings, warm woods and hand-painted murals—this exceptional room seats up to 18. Here, Chef Zach serves his signature dishes, created with individual guest preferences in mind, and selections are artfully paired with wine. “We offer the truest expression of hospitality at all of our restaurants,” says Chef Zach. “Our culinary experiences are personalized, as we know all of our guests and take to heart their desire for the finest dining in both casual and formal ambiances.” Private dining rooms are also available at Addison Reserve Country Club, a Platinum Club of America which is sur-
Addison Reserve Country Club is located at 7201 Addison Reserve Blvd., Delray Beach. For more information, call 561-637-4004 or visit addisonreserve.cc. 90
T H E B O C A R AT O N O B S E R V E R
rounded by award-winning golf courses, lakes and luxury real estate.
ple, the Resort’s Lucca restaurant, a Tuscan trattoria led by Chef Adam Pile, now offers garganelli (Italian pasta) with Tuscan kale, roasted butternut squash, Sicilian finger chilies, brown butter and pangratto. Another fall favorite—created by Chef Adam Pile—is a crispy pork
Cuisine Scene
plex and robust fall flavors.” For exam-
belly with an apple cider and sweet potato mash, maple marshmallow, sea salt walnuts, figs maple bourbon glaze and sage. “I wanted to incorporate some traditional elements of Thanksgiving but re-imagined for today,” he says. “Figs make a brief appearance for about a
“AUTUMN IS MY FAVORITE TIME OF YEAR. THERE ARE HEARTY RAGUS, GREAT SEAFOODS AND SPICES. INSTEAD OF THE BRIGHT SUMMER INGREDIENTS, WE’RE MOVING INTO THE MORE COMPLEX AND ROBUST FALL FLAVORS.” month, so we put them on the menu when they are fresh and flavorful.” Other popular dining venues at the Boca Resort & Club, a Waldorf Astoria
CHANGE OF SEASON BOCA RATON RESORT & CLUB Celebrates Autumn With Enticing New Dishes
Resort, include Cielo, at the top of the Resort Tower with panoramic views of the ocean; 501 East, a casual, moderately priced restaurant overlooking the golf course; Morimoto Sushi Bar at the entrance to the Palm Court and SeaGrille at the Beach Club for fresh
With the arrival of autumn, Boca Raton’s
seafood. Working with our local fish ven-
discriminating diners are ready for a
dors, the SeaGrille menu changes daily
change of seasons. At Boca Raton
to provide the freshest seafood special-
Resort & Club’s restaurants, Executive
ties. “In all our venues, we seek out fresh,
Chef Andrew Roenbeck and his team
local ingredients,” says Chef Andrew.
have created new fall menus in all of
Opened 87 years ago by famed archi-
the Resort’s 10 restaurants, offering an
tect Addison Mizner, Boca Raton Resort
exciting array of fresh dishes that high-
& Club—open to Premier Club members
light the season’s culinary splendors.
and hotel guests—provides a luxurious
“Autumn is my favorite time of year,”
waterfront setting for special events and
says Chef Roenbeck. “There are hearty
world-class dining in both formal and
ragus, great seafoods and spices. Transi-
casual settings. And, if you’re in the
tioning from the bright summer ingredients, we’re moving into the more com-
mood for a warm autumn dish, try beets, Chef AdamJoe Pile Coletto
fennel, carrots and toasted pistachios paired with creamy burrata (Italian
The Boca Raton Resort & Club is located at 501 East Camino Real, Boca Raton. For more information, call 888-543-1277 or visit bocaresort.com.
cheese)—another delicious way to celebrate the change of seasons.
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Cuisine Scene
CELEBRATE WITH FAMILY MATTEO’S Adds More Fresh And Tasty Dishes To Popular Italian Menu Renowned for excellent Italian food,
Rey De La Osa
generous portions and excellent prices, Matteo’s is celebrating its 25th anniversary as 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, 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 added a variety of healthy new items to the menu, including fresh seafood and grilled chicken, and will introduce gluten-free dishes this season. Longstanding Matteo’s favorites include baked clams, Mediterranean mussels, and entrees like Penne Amatriciana and veal chop Valdostano. “One of our specialties is Chicken Mat-
“WE TREAT EVERY ONE OF OUR GUESTS LIKE FAMILY. WE PRIDE OURSELVES ON THE HIGH QUALITY OF SERVICE, WHICH HAS HELPED US BUILD A LOYAL FOLLOWING, AND WE WELCOME NEWCOMERS WITH A WARM SMILE.” teo with Italian sausage and roasted vegetables seasoned to perfection—just right for hearty appetites,” says Kramer. A finely balanced wine and cocktail list accomExecutive Chef Ervin Lazo and Peter Kramer
panies the dinner menu, which includes an assortment of Italian desserts like cannoli and tiramisu.
cut and Florida, while bringing the finest in
pace once in a while.”
Chef Lazo has been with Matteo’s since
Italian cuisine to diners in Boca. “Matteo’s
In addition to booking large private
the original restaurant opened on Long Is-
will also make special dishes for our guests,
gatherings in the restaurant, Matteo’s
land. Now, he trains the chefs at Matteo’s
no matter how busy we are,” adds Kram-
offers a full-service catering division for
five other locations in New York, Connecti-
er. “After all, everyone likes a change of
weddings, showers, parties and corporate events. As Kramer says, “If you want
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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the finest Italian dining, we invite you to join our family.”
MEATBALL ROOM Celebrates Grand Opening In Boca Raton When the Meatball Room opens this Chef Louie Zweifo
month in Boca Raton, foodies will have plenty to celebrate.
Cuisine Scene
BIG FOOD, BIG FUN
Tuscan Italian food with a tantalizing twist, artisan cocktails and designer desserts abound on the restaurant’s menu. Open for lunch, dinner, latenight dining and Sunday brunch, the Meatball Room also features an indoor lounge and outside bar. True to its name, the Meatball Room will offer as many as 12 types of meatballs— even taco meatballs are on the creative eatery’s menu. Various types of ravioli will also be specialties, along with several kinds of pizza. Plus, the Meatball Room is proud to offer a full Tuscan Italian menu.
“A BIG PORTION OF OUR ATTENTION WILL GO TO THE FINE DETAILS: EXCELLENT SERVICE, CONSISTENTLY HIGHQUALITY FOOD, AND AN IMMACULATE KITCHEN.” Meatball Room’s Chef Louie Zweifo comes to Boca Raton from Las Vegas after owning two Italian restaurants there. His culinary inspiration derives from 20 years of cooking experience—starting first in New York and then to success in Las Vegas. A few of his mouthwatering specialties are veal avocado in a cognac cream sauce, veal lamponi and a baked clams oreganata appetizer. Chef Louie is excited about bringing his New York/Las Vegas-style Tuscan Italian dining experience to Boca Raton. In honor of his arrival, he created the Boca Bash dessert, big enough for about 12
go to the fine details: excellent service,
vet pancakes with chocolate shavings,
to enjoy. All of the Meatball Room’s
consistently high-quality food, and an im-
cream cheese glaze and warm maple
desserts are homemade on premises.
maculate kitchen.”
syrup. Or go for the apple pie waffles
“We are hoping to create an atmo-
Brunch at the Meatball Room will
sphere of pure fun and high energy with
be exceptional, with a weekly special
The Meatball Room, which also pro-
high standards for our guests,” Chef Louie
offering endless Mimosas, Bellinis and
vides delivery and catering, will have
says. “A big portion of our attention will
Bloody Mary cocktails. Try the red vel-
a host of special events for VIPs. Text
and steak and egg pizza.
“MEATBALL2” to 63975 to join Meatball
Meatball Room is located at Regency Court at Woodfield, 3011 Yamato Road, Boca Raton. For more information, call 561-409-4111 or visit meatballroom.com.
Room’s VIP list and for a chance to win a $500 gift card.
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Cuisine Scene
FRESH FROM THE GRILL PIÑON GRILL Offers Flavorful “New American” Cuisine With a mouthwatering menu of fresh, flavorful choices, Piñon Grill offers the finest in “New American” cuisine in a convenient Boca Raton location. Since opening in 2011, the award-winning restaurant at Town Center has built a loyal clientele in every age group, including young adults, families and retirees. “Our most popular choices for lunch and dinner include Chilean sea bass, our fresh catch of the day, and prime rib —a very popular addition to our menu,” says Manfred Gessa, general manager. Piñon Grill is open daily for lunch and dinner, with a Sunday brunch from 11:30 a.m. to 3 p.m. Known for its stylish take on American culinary classics, Piñon Grill offers distinc-
tive dishes that emphasize fresh, organic and locally grown ingredients when available. Signature chef specialties include roasted chicken with key lime sauce, grilled snapper, salmon and vegetable burgers. Homemade desserts like white
“WE ENJOY TAKING A CREATIVE APPROACH TO OUR MENU AND BEVERAGE SELECTIONS.” chocolate bread pudding and peanut butter pie are also prepared fresh daily. Piñon Grill’s inviting indoor-outdoor lounge is the perfect backdrop for a light snack or a drink, including a selection of new cocktails featuring infusions of fresh fruit. “We enjoy taking a cre-
Piñon Grill is located in the Boca Town Center, 6000 Glades Road, Boca Raton. For more information, call 561-391-7770 or visit pinongrill.com.
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ative approach to our menu and beverage selections,” says Gessa, noting that Piñon Grill has a daily happy hour menu and drinks specials from 4 to 7 p.m. On Tuesdays, patrons can get $20 off a bottle of wine priced at $40 or more, and Friday nights, the restaurant features live jazz. The restaurant’s dramatic interior design reflects the Prairie School architectural movement of the early 1920s and 1930s with recessed wood ceilings, bronze piñon tree sculptures, and lifesize, wood-carved Native American dancers silhouetted against vibrant ‘living art’ glass. Paintings by conceptual artist Marcia K. Moore and distinct metal work by Native American artist Allan Houser add to the restaurant’s aesthetic appeal. Owned and operated by Brimstone WFG Holding Company, Piñon Grill was awarded a perfect four-star rating by the Sun Sentinel and named “best new restaurant” soon after its opening. As Gessa says, “From our menu to our decor, Piñon Grill pays homage to the real America.”
PUBLIX APRON’S COOKING SCHOOL Provides Recipes For Fun With its cosmopolitan style, Boca Raton
Resident Chef Rey De La Osa
is a perfect fit for Publix Apron’s Cooking School, whose hands-on and dem-
Cuisine Scene
THAT’S ENTERTAINMENT
onstration 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.
affordable than dining at a restaurant. Trust me, you will leave full!”
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Cuisine Scene
Tom Corning and Wendy Rosano
so diners can choose a crisp New York pizza or a softer pizza with wood-oven flavoring and a charred crust. “Our pizza dough is made daily on premises and we use Grande mozzarella and imported San Marzano tomatoes,” says Rosano. If you love wine, Terra Fiamma offers more than 40 wines by the glass, along with Rosano’s handpicked “cellar selections.” In October, the restaurant
“WE USE THE FRESHEST AND FINEST INGREDIENTS, PREPARED BY TALENTED PEOPLE IN A COMFORTABLE SETTING. WE LOVE MAKING PEOPLE HAPPY.” launched a late-night happy hour, in addition to its daily later-afternoon specials. The menu includes Italian tapas, pastas and both traditional and innovative Italian dishes with chicken, veal, seafood and steak. “Our chicken parmigiana is one of our customers’ favorites,” Rosano says. “They tell us it’s the best they’ve ever had anywhere.” Terra Fiamma also
NEIGHBORHOOD FAVORITE
has plenty of salad choices, including
TERRA FIAMMA Brings Fresh Italian Dishes To Delray Marketplace
all the freshness.
“Nuts About Salad” with plenty of nuts and the “Zio Salad” with fresh greens and extra-virgin olive oil that brings out “At Terra Fiamma we bring together quality ingredients for delicious food and an exceptional dining experience.”
If you love Italian food and appreciate
talented wait staff and overall positive
great prices, Terra Fiamma at Delray Mar-
energy. The decor is upscale yet casual
ketplace offers pizza, pasta, salads and
with warm colors that reflect the restau-
specialty dishes to savor. “We use the
rant’s “earth and flame” Italian name.
freshest and finest ingredients, prepared
Open Sunday through Thursday from
by talented people in a comfortable set-
11 a.m. to 10 p.m. and Friday and Sat-
ting,” says Wendy Rosano, general man-
urday from 11 a.m. to 11 p.m., Terra
ager. “We love making people happy.”
Fiamma offers inside and patio dining,
Since opening last March, Terra Fi-
as well as take-out service with a con-
amma has become a neighborhood
venient side door and ample parking in
favorite in western Delray Beach, known
the rear of the restaurant. It also features
for its diverse menu of Italian favorites,
a meatball shop and “dueling ovens,”
Terra Fiamma is located at 9169 West Atlantic Ave in the Delray Marketplace, Delray Beach. For more information, call 561-495-5570 or visit terrafiamma.com.
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Cuisine Scene
FALL FOR THE SEAGATE HOTEL & SPA Premier Boutique Hotel Is A Favorite For Pampering And Fine Dining At ATLANTIC GRILLE
the-art fitness center, shop the property’s boutiques and enjoy guest privileges at the exclusive Seagate Beach Club. Take in the signature Seagate Spa’s soothing tricks and treats this fall, which include the Masquerade Resurfacing Facial, the Pumpkin Enzyme Body Polish and many
Luxury surrounds guests of The Seagate
ing the rest of October is $199 per night.
more fall-themed experiences.
Hotel & Spa and its award-winning Atlan-
For your stay, choose from a selection
For the ultimate treat, dine at the Atlan-
tic Grille restaurant and bar in downtown
of rooms and suites with scenic views and
tic Grille after a round of refreshing cock-
Delray Beach.
amenities, such as flat-screen LCD TVs
tails at its lively bar. In the dining room,
and DVD players, Keurig coffee makers,
watch out for sharks that swim in the posh
For those seeking a sophisticated getaway that combines a seaside ambiance with spectacular spa treatments and luscious cuisine, The Seagate is the place to be—especially this fall. Mark your calendar for the hotel’s fabulous Fifth Annual Halloween Costume Party on Saturday, October 26 at the Atlantic Grille. The popular event features
restaurant’s 2,500-gallon tank, along with
“WE PRIDE OURSELVES ON OFFERING THE FRESHEST SEASONAL FARE, USING THE BEST LOCAL INGREDIENTS TO CREATE DISHES THAT ARE FAVORITES FOR OUR GUESTS. THIS FALL’S MENU ALSO WILL OFFER MANY NEW AND EXCITING FLAVORS.”
live entertainment, festive decorations
15 other species of fish. But don’t let the sharks distract you from the truly exceptional cuisine inspired by Executive Chef Adam Gottlieb, a Culinary Institute of America grad and former executive chef at the Palm Beach Yacht Club in West Palm Beach. “We pride ourselves on offering the
and a costume contest with extrava-
twice-daily housekeeping, concierge ser-
freshest seasonal fare, using the best local
gant prizes. For October 26-31, a special
vices, newspaper delivery, luxury car ser-
ingredients to create dishes that are fa-
starting rate for rooms of $131 per night is
vice and a 24-hour business center.
vorites for our guests. This fall’s menu also
available. The starting rate for rooms dur-
Work out at The Seagate’s state-of-
will offer many new and exciting flavors,” says Chef Gottlieb, who adds that serving
The Seagate Hotel & Spa and the Atlantic Grille are located at 1000 East Atlantic Ave., Delray Beach. For more information, call 1-877-57-SEAGATE or visit theseagatehotel.com.
“simple fresh food” is the secret of the Atlantic Grille’s success.
OCTOBER 2013
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inside Where to find juicy steaks, glam cocktails, chocolate galore and more…
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recipes
102
reviews
104 bites
THE DISH ON FOOD, WINE & RESTAURANTS
FRESH PERSPECTIVE: The restaurant’s dining room; 14-ounce ribeye steak; Goat Cheese Cheesecake; local snapper dish; Chef Joshua Hedquist
STEAKHOUSE GOES AU NATURAL Butcher Block Grill Specializes In Fresh, Locally Sourced Meals ged 32-ounce Porterhouse steaks, fresh local snapper and a really tasty Goat Cheese Cheesecake made with a spiced pistachio crust—these are the types of all-natural dishes served at Butcher Block Grill, the latest restaurant to open in Fountains Center in West Boca Raton. The new steakhouse is all about clean eating, creating dishes using locally sourced ingredients, wild-caught seafood, and meat and poultry that’s
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antibiotic- and hormonefree and humanely raised on a vegetarian diet. The eatery even gets its produce from 14 pesticide-free local farms, including Farmer Jay’s Organics, Swank Specialty Produce, Heritage Hen Farms, Green Cay, Farmhouse Tomatoes and Palmetto Creek. “We proudly support local producers and provide our guests with the freshest all-natural products in the region,” says Executive Chef Joshua Hedquist, formerly of
The Max Group, Big Time Restaurant Group and Todd English’s De Campo Osteria, who conceived the lunch and dinner menus with Managing Partner Mike Zikri. Signature appetizers include Local Tuna Crudo with meyer lemon vinaigrette, local avocado chutney, heirloom tomato and shallots; Wild Mushroom Flatbread, with red onion, asiago and truffle aioli; and Creekstone Farm Beef Carpaccio, served with local arugula, 2-yearold parmesan and garlic herb
aioli. Entrees run the gamut from center-cut filet mignon, strip and ribeye steaks and Lemon Rosemary Rotisserie Chicken, to a host of salads, burgers, and sides like lobster mac and cheese, caramelized brussels sprouts and handcut malt vinegar steak fries. Zikri developed the 4,000-square-foot, 145-seat restaurant’s contemporary layout, which features a chic interior dining room that opens onto a covered outdoor patio overlooking piazza-style fountains.
“We’ve combined an all-natural steakhouse with Mediterranean flavors and an elegant, inviting atmosphere that heightens the senses and creates a singularly unique dining experience,” says Zikri. “This totally new trend is the first of its kind in Boca Raton and South Florida.” O Butcher Block Grill serves lunch and dinner and is located at 7000 West Camino Real, Boca Raton. For more information, call 561-409-3035 or visit butcherblockgrill.com.
OCTOBER 2013
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Twisted Treats CREEPY CUPCAKES SO GOOD THEY’RE SCARY Brit artisan baker Lily Vanilli has created decadent treats for Elton John, Alexander McQueen and Vogue magazine editors, and in her book, “A Zombie Ate My Cupcake!” she turns her creative talents toward Halloween. Whether whipping up Vanilli’s quirky Mummified Cupcakes with the kids or serving her fantastically gross Sweeney Todd’s Surprises at your haunted soiree, these treats earn great bite marks.
DAY OF THE DEAD SKULLS These spooky treats are modeled after the sugar skulls exchanged during The Day of the Dead, a Mexican holiday that takes place November 1-2 to remember and celebrate deceased loved ones. You’ll need a ball tool for sculpting the fondant. (Makes 12) INGREDIENTS One batch chocolate cupcakes (see sidebar) White fondant Tubes of ready-colored frosting or icing pens Luster dust Silver dragees (optional) Flower sprinkles Rejuvenating spirit (clear alcohol such as vodka, lemon juice or clear vanilla) Edible wafer flowers INSTRUCTIONS
Use cupcake as center of skull. Remove liner and cut hollows for eye sockets. Roll out fondant
“A Zombie Ate My Cupcake” is written by Lily Vanilli, with photography by Paul Parker. The book is published by CICO Books and retails for $9.95. Find it at cicobooks.com or wherever books are sold.
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to 1⁄4-inch thick; wrap cake until completely sealed. Use hands and ball tool to sculpt skeleton shape (don’t press too hard or fondant will rip). Decorate how you wish, using tubes of ready-colored frosting, or filled piping bag with a very small tip. Use luster dust mixed with rejuvenating spirit to paint details in gold and other colors (liquid evaporates, leaving powder in place). Finish with silver dragees or small balls of colored fondant, flower sprinkles and edible wafer flowers.
ing bag fitted with No. 4 tip, pipe pupils.
SWEENEY TODD’S SURPRISE
MUMMIFIED CUPCAKES This is a really simple yet effective design: All you need is a piping bag and several tips. The recipe requires a slightly thicker, whiter frosting than usual to create a firm shape that stays in place. Mummy dearest, indeed. (Makes 12) INGREDIENTS One batch chocolate cupcakes (see sidebar) ½ cup unsalted butter, at room temperature 2 cups confectioner’s sugar, sifted ½ tsp. vanilla extract Pinch of salt 2 tbsp. milk ½ tsp. white powder coloring Red and black food colorings INSTRUCTIONS
In medium bowl using electric hand mixer, beat softened butter on medium speed until smooth. Add sugar, vanilla extract and salt; beat mixture on low until just combined. Increase speed to medium; beat until smooth. Add milk and coloring; beat until light and fluffy (about 2 minutes). Fit piping bag with No. 47 tip; fill with frosting (set aside 2 tablespoons for eyes). Pipe long bands in three overlapping sections across top and sides of cupcake. Leave small gap in center for eyes. Tint remaining frosting with red food coloring. Using piping bag fitted with No. 8 tip, pipe two balls in gap for eyes. Color 2 tablespoons of frosting black; using a pip-
While you can use any cupcake recipe with this design, the author’s favorite is chocolate with vanilla frosting and cherry sauce—and who can argue with someone named Lily Vanilli? You may want to peel away the marzipan to eat. (Makes 12) INGREDIENTS One batch chocolate cupcakes (see sidebar) One batch vanilla frosting (see sidebar) Large packet marzipan (about a pound) Ivory food coloring Copper food coloring Piping gel Copper luster dust Cherry sauce (store bought) INSTRUCTIONS
To create cupcake’s ‘flesh’ fingers, tint marzipan with ivory and copper food coloring. Roll marzipan into cylinder shape in the size and thickness you want for finger; sculpt with hands, using knife to form wrinkles, and to mark area around fingernail. Brush nail with piping gel for shine. Set aside in airtight Sweeney Todd's Surprise
container. For pie lid, roll out uncolored marzipan to 1/4inch thickness; cut circle to fit top of cupcake, leaving a 1/4-inch overhang. Cut hole in top of pie lid to fit finger. Place tablespoon of frosting
Zombie Brain Cupcakes
into cupcake’s center; set pie lid evenly across top. Score marzipan around cake’s edges. Using fork, press into sides as you would with pie crust. Brush top of pie with copper luster dust; press finger into cake through marzipan lid. Use spoon or pipette to add cherry sauce “blood.”
ZOMBIE BRAIN CUPCAKES These jumbo-sized treats may look scary, but they’re quite good. The frosting is flavored with vanilla and laced with black cherry—and frighteningly delicious. Brains matter, and you’d be smart to try this recipe. (Makes 12) INGREDIENTS Two batches jumbo-sized red velvet cupcakes (see sidebar) Vanilla frosting (see sidebar) ½ cup butter, at room temperature 3½ cups confectioner’s sugar, sifted 4 tbsp. full-fat milk ½ tsp. vanilla extract Red and black food coloring Cherries, mashed INSTRUCTIONS
To make frosting, beat butter in medium bowl. Add 2 1/4 cups sugar, milk and vanilla extract; blend with electric hand mixer on medium speed until smooth. Slowly add remaining sugar until soft enough to pipe while keeping its shape. Add food coloring a bit at a time, using wooden toothpick. Fit piping bag with No. 10 tip and spoon in frosting. Pipe frosting in line up middle of cake—just off-center—and zigzag back down from side to side. Repeat on opposite side. Refill piping bag with cherry pulp and pipe into gaps for a blood-stained effect. O
THE BASICS HOW TO MAKE CUPCAKES AND FROSTING RED VELVET CUPCAKES ¼ cup unsalted butter, at room temperature ²/³ cup superfine sugar 1 large egg, at room temperature ½ tsp. vanilla extract 4 tbsp. red food coloring
Pinch of salt ¼ cup cocoa 1½ cups all-purpose flour, sifted twice ½ cup buttermilk ½ tsp. cider vinegar ½ tsp. baking soda
Preheat oven to 350ºF. Use 12-hole muffin pan with cupcake liners. Using electric hand mixer, beat butter and sugar in bowl until very light (about 5 minutes). Beat in egg until well-incorporated. In small separate bowl, beat vanilla, food coloring, salt and cocoa into thick paste. Add butter mixture; beat well. With mixer on slow, add flour in three parts, alternating with buttermilk and beginning and ending with flour. Stir vinegar into baking soda, add to the batter and fold in using spatula. Let stand for 3 minutes. Using ice-cream scoop, fill liners 3/4 full. Bake 15 minutes or until an inserted toothpick comes out clean. Cool in pan for a few minutes; transfer to wire rack and let cool completely before decorating. (Makes 12)
CHOCOLATE CUPCAKES ¾ cup all-purpose flour ¼ cup cocoa powder ¼ tsp. baking soda ¼ tsp. salt ¼ cup unsalted butter, at room temperature
²/³ cup superfine sugar 1 large egg ½ tsp. vanilla extract ¹/³ cup sour cream ¼ cup strong espresso, cooled
Preheat oven to 350ºF. Use 12-hole muffin pan with paper liners. Sift flour, cocoa, baking soda and salt into bowl; set aside. Using hand electric mixer, cream butter and sugar until very light and fluffy (about 5 minutes). Add egg and vanilla, and beat until thoroughly incorporated. Add dry ingredients in three parts, alternating with sour cream. Slowly add cooled coffee. Using an ice-cream scoop, fill liners 3/4 full. Bake on middle rack for 15 minutes or until inserted toothpick comes out clean. Cool in pan for a few minutes; transfer to wire rack and let cool completely before decorating. (Makes 12)
VANILLA FROSTING ¼ cup unsalted butter, at room temperature ¼ cup full-fat milk
1 tsp. vanilla extract 2 cups confectioner’s sugar 2 tbsp. heavy cream
Using electric hand mixer, beat softened butter in bowl until smooth. Add milk, vanilla, two thirds of sugar and cream; blend until smooth. Slowly add remaining sugar, beating constantly until smooth.
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taste review
FANCY FARE Swanky HMF At The Breakers Palm Beach Pours On The Charm BY LINDA HAASE t HMF, every order is served with a hefty dose of glam. At this sophisticated lounge, ensconced inside The Breakers Palm Beach, classic Old World elegance meets a modern twist. The result: A toast to the classic Palm Beach cocktail party, replete with sleek servers outfitted in little black dresses, pearls and vintage glam hairdos. The swanky spot, named in honor of The Breakers’ founding father, Henry Morrison Flagler, was designed by Adam D. Tihany of Le Cirque 2000 and MO Bar London fame. He transformed the 65,000-squarefoot Florentine Room (circa 1926) into a cozy destination for “social drinking and eating,” while keeping the dazzling original hand-painted, high-beamed ceiling and wrought-iron chandeliers. The space is plush with deep-cushioned seating, thick carpet, low lighting and, in a nod to the contemporary, an open kitchen and small TV cleverly hidden behind artwork when not in use. Stellar service and sensational food complete the ambiance. Chef Joey Tuazon’s modern spin on classic comfort food features more than 50 choices of small plates offering global cuisine, organic and locally sourced seasonal ingredients and gourmet food truck offerings (the addition of gluten-
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free and vegetarian menus are a thoughtful touch). The luscious Warm Low Country Crab Dip, brimming with big chunks of crab, makes an excellent starter while the Chopped HMF Salad includes a colorful combination of fresh vegetables infused with fresh mint and cilantro from The Breakers’ own herb garden. Other great choices include the tender skewered Churrasco FlatIron Steak, served with chimichurri sauce and yucca
fritters and SoCal Fish Tacos, overflowing with tender fish seasoned with a kick. Decadent dessert selections tempt, and the Warm Vanilla Bean Tapioca Pudding will not disappoint: The creamy, sweet dish is smooth and light. The Gianduja Chocolate Torte topped with Caramel Sea Salt Gelato is also delicious—dense, rich and
T H E B O C A R AT O N O B S E R V E R
SENSORY DELIGHTS: (Clockwise from Top) Wild Salmon Yakitori; HMF’s upscale dining room; So Cal Fish Tacos; Line-Caught Swordfish Souvlaki; the restaurant’s impressive wine wall; Wild Boar Empanaditas
impossible to resist right down to the succulent candied orange peels. The signature handcrafted cocktails range from traditional to experimental (the staff’s expertise extends into gluten-free options). It’s no surprise that The Redhead is among HMF’s most popular cocktails, with its luscious mix of Charbay Meyer Lemon Vodka, Blood Orange
Liqueur, cranberry juice and lime foam. The Chanel #6 lives up to its “bombshell of cocktails” billing: Raspberries float in a dreamy blend of vodka, Chambord and pineapple juice. For wine lovers, there’s a 40-plus page wine list with more than 1,600 choices from around the world and an impressive wine wall showcas-
ing 3,000 of The Breakers’ 28,000-bottle collection. At HMF it’s all about eating, drinking and being merry in glam style. O
where HMF is located at The Breakers Palm Beach, One South County Road, Palm Beach. For more information, call 561-659-8480 or visit hmfpalmbeach.com.
taste listings
B I T E S/
AMERICAN/STEAKHOUSES HENRY’S The Shoppes at
ABE & LOUIE’S Glades Plaza
Addison Place ❘ 16850 Jog Rd. ❘ Delray Beach ❘ 561.638.1949 ❘ Lunch Monday-Saturday, Dinner nightly.
❘ 2200 W. Glades Rd. ❘ Boca Raton ❘ 561.447.0024 ❘ Lunch Monday-Friday, Dinner nightly, Sunday Brunch. ATLANTIC GRILLE Seagate Hotel & Spa ❘ 1000 E. Atlantic Ave. ❘ Delray Beach ❘ 561.665.4900 ❘ Dinner daily, Brunch Saturday-Sunday.
HOUSTON’S 1900 N.W.
BISTRO N Nordstrom at Town Center at Boca Raton ❘ Second Floor ❘ 5820 Glades Rd. ❘ Boca Raton ❘ 561.620.3286 ❘ Breakfast, Lunch and Dinner Monday-Sunday.
J. ALEXANDER’S University Commons ❘ 1400 Glades Rd. ❘ Boca Raton ❘ 561.347.9875 ❘ Lunch and Dinner daily.
BISTRO 241 241 N.E. Second
Mizner Park ❘ 346 Plaza Real ❘ Boca Raton ❘ 561.361.3999 ❘ Lunch and Dinner daily, Brunch Saturday-Sunday.
Executive Center Circle ❘ Boca Raton ❘ 561.998.0550 ❘ Lunch and Dinner daily.
KARMA SUSHI STEAKBAR
Ave. ❘ Delray Beach ❘ 561.330.4080 ❘ Lunch and dinner daily. BOGART’S BAR & GRILLE
KATHY’S GAZEBO CAFE 4199 N. Federal Hwy. ❘ Boca Raton ❘ 561.395.6033 ❘ Lunch MondayFriday, Dinner Monday-Saturday.
Cinemark Palace 20 ❘ 3200 Airport Rd. ❘ Boca Raton ❘ 561.544.3044 ❘ Lunch and Dinner daily. BONEFISH GRILL Shoppes at
Boca Grove ❘ 21065 Powerline Rd. ❘ Boca Raton ❘ 561.483.4949 ❘ Lunch Sunday, Dinner nightly.
KEE GRILL 17940 N. Military Trail ❘ Boca Raton ❘ 561.995.5044 ❘ Dinner nightly.
BREWZZI Glades Plaza ❘ 2222
MARIPOSA Neiman Marcus
Glades Rd. ❘ Boca Raton ❘ 561.392.2739 ❘ Breakfast, Lunch and Dinner daily.
at Town Center ❘ 5860 Glades Rd. ❘ Boca Raton ❘ 561.544.2320 ❘ Lunch daily.
BURT & MAX’S Delray
Marketplace ❘ 9089 W. Atlantic Ave. ❘ Delray Beach ❘ 561.638.6380 ❘ Lunch and Brunch Saturday-Sunday, Dinner daily. BUTCHER BLOCK GRILL Foun-
tains Center ❘ 7000 West Camino Real ❘ Boca Raton ❘ 561-409-3035 ❘ Lunch and Dinner daily. THE CAPITAL GRILLE Town
Center ❘ 6000 Glades Rd. ❘ Boca Raton ❘ 561.368.1077 ❘ Lunch Monday-Friday, Dinner nightly. CHOPS LOBSTER BAR 101
Plaza Real South ❘ Boca Raton ❘ 561.395.2675 ❘ Dinner nightly. 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.
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t’s the most wonderful time of the year (for chocoholics, anyway). That’s because the Festival of Chocolate—billed as “the largest all-chocolate event in the Southeastern United States—is coming October 12-13 to the Nova Southeastern University Arena in Fort Lauderdale. The annual event will feature a cornucopia of shopping, interactive booths and educational activities. Expect a vendor showcase of sweets and treats from the region’s top chocolatiers and confections companies, live pastry
chef competitions and interactive demonstrations, chocolate wine pairings, hands-on classes, chocolate game shows, kids’ workshops and more. And to the diet watchers out there (you know who you are) consider this: According to festival organizers, chocolate milk helps repair muscle mass after intense workouts, and every single healthconscious space flight has included chocolate in astronauts’ meal programs. We feel high already. For more information, visit festivalofchocolate.com.
MAX’S GRILLE Mizner Park ❘ 404 Plaza Real ❘ Boca Raton ❘ 561.368.0080 ❘ Lunch and Dinner daily, Brunch Saturday-Sunday. MAX’S HARVEST 169 N.E.
Second Ave. ❘ Delray Beach ❘ ❘ Dinner nightly, Brunch Saturday-Sunday. 561.381.9970
MORTON’S, THE STEAKHOUSE
The Shops at Boca Center ❘ 5050 Town Center Circle ❘ Boca Raton ❘ 561.392.7724 ❘ Dinner nightly. NEW YORK PRIME 2350 N.W.
Executive Center Dr. ❘ Boca Raton ❘ ❘ Dinner nightly.
561.998.3881
DADA 52 North Swinton Ave. ❘ Delray Beach ❘ 561.330.3232 ❘ Dinner nightly.
GRAND LUX CAFE Town Center ❘ 6000 Glades Rd. ❘ Boca Raton ❘ 561.392.2141 ❘ Lunch and Dinner daily.
FIFTH AVENUE GRILL 821
THE GRILLE ON CONGRESS
S.E. Fifth Ave. ❘ Delray Beach ❘ 561.265.0122 ❘ Lunch and Dinner daily.
5101 Congress Ave. ❘ Boca Raton ❘ 561.912.9800 ❘ Lunch MondayFriday, Dinner Monday-Saturday.
T H E B O C A R AT O N O B S E R V E R
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.
Experience the Atlantic Grille, where dining has a style all its own.
Delray’s hottest bar scene • Seasonal menu • Live entertainment featuring Orson Whitfield Mark your calendar for our 5th Annual Halloween Costume Party, featuring live entertainment, festive decorations, and a costume contest with extravagant hotel, spa and dining prizes. Judging will commence at 11 p.m., mediated by our entertainment professionals. The top three costumes will be voted on by fellow guests. The loudest applause wins! Limited seating available. For reservations call, 561-665-4900. Hotel rates start at $131 per night, based on availability October 26 – 31, 2013
Saturday, Oct. 26, 2013 at The Seagate Hotel’s Atlantic Grille
To book call, 1-877-57-SEAGATE or visit theseagatehotel.com and enter code: HALWN
At The Seagate Hotel, 1000 E. Atlantic Ave., Delray Beach | theatlanticgrille.com
taste listings
PARK TAVERN 32 S.E. Second
Ave. ❘ Delray Beach ❘ 561.265.5093 ❘ Lunch and Dinner daily. THE PAVILION GRILLE 301 Yamato Rd. ❘ Boca Raton ❘ 561.912.0000 ❘ Lunch TuesdayFriday, Dinner Tuesday-Sunday. RACKS DOWNTOWN EATERY & TAVERN Mizner Park ❘
SUNDY HOUSE 106 S. Swinton Ave. ❘ Delray Beach ❘ 561.272.5678 ❘ Lunch TuesdaySaturday, Dinner TuesdaySunday, Brunch Sunday. THE BUTCHER BLOCK GRILL 7000 W. Camino
Real ❘ Boca Raton ❘ 561.409.3035 ❘ Lunch and Dinner daily.
ASIAN/SUSHI
REBEL HOUSE 297 E. Palmetto Park Rd. ❘ Boca Raton ❘ 561.353.5888 ❘ Dinner nightly.
7600 Camino Real ❘ Boca Raton ❘ 561.544.8100 ❘ Lunch daily except Saturday, Dinner nightly except Friday and Saturday.
Wyndham Hotel ❘ 1901 N. Military Trail ❘ Boca Raton ❘ 561.353.9139 ❘ Dinner nightly.
RISE MODERN ASIAN CUISINE AND SUSHI 6060
HOUSE OF SIAM 25 N.E.
S.W. 18th St., #108 ❘ Boca Raton ❘ 561.392.8808 ❘ Lunch MondayFriday, Dinner nightly.
Second Ave., #116 ❘ Delray Beach ❘ ❘ Lunch MondayFriday, Dinner nightly. 561.330.9191
402 Plaza Real ❘ Boca Raton ❘ 561.395.1662 ❘ Lunch and Dinner daily.
RED, THE STEAKHOUSE
Raton ❘ 561.241.0400 ❘ Lunch Monday-Friday, Dinner nightly.
ASIA SUSHI/WOK/GRILL (KOSHER) The Fountains ❘
BUDDHA SKY BAR 217 E.
Atlantic Ave. ❘ Delray Beach ❘ 561.450.7557 ❘ Dinner nightly. BLT Salad from the Butcher Block Grill
JAPANGO Regency Court ❘
3011 Yamato Rd. ❘ Boca Raton ❘ 561.999.1263 Riverstone Shoppes of Parkland ❘ 7367 N. State Road 7 ❘ Parkland ❘ 954.345.4268 ❘ Lunch Monday-Friday, Dinner nightly. Delray Marketplace ❘ 14811Lyons Rd. ❘ #106 ❘ Delray Beach ❘ 561.638.9996 ❘ Lunch TuesdayFriday, Dinner Friday-Saturday. KAO TONG 217 E. Palmetto
Park Rd. ❘ Boca Raton ❘ 561.392.2999 ❘ Lunch and Dinner Tuesday-Sunday. KAPOW! NOODLE BAR Mizner Park ❘ 431 Plaza Real ❘ Boca Raton ❘ 561.347.7322 ❘ Lunch and Dinner daily. KIN NOODLE BAR 200 S.
Federal Hwy. ❘ Boca Raton ❘ ❘ Lunch MondaySaturday, Dinner nightly. 561.361.8777
LA TRE 249 E. Palmetto Park
Rd. ❘ Boca Raton ❘ 561.392.4568 ❘ Dinner nightly. LEMONGRASS ASIAN BISTRO
420 E. Atlantic Ave. ❘ Delray Beach ❘ 561.278.5050 ❘ Lunch Monday-Friday Dinner nightly. 101 Plaza Real South ❘ Boca Raton ❘ 561.544.8181 ❘ Lunch MondayFriday, Dinner nightly. MAI HIBACHI 4801 Linton Blvd. RUTH’S CHRIS STEAK HOUSE
BLUEFIN SUSHI THAI GRILL
Mizner Park ❘ 225 N.E. Mizner Blvd. ❘ Boca Raton ❘ 561.392.6746 ❘ Dinner nightly.
861 Yamato Rd. ❘ Boca Raton ❘ 561.981.8986 ❘ Lunch MondayFriday, Dinner nightly.
SALT SEVEN 32 S.E. Second
CAY DA VIETNAMESE 7400 N. Federal Hwy. ❘ Boca Raton ❘ 561.998.0278 ❘ Lunch TuesdayFriday, Dinner Tuesday-Sunday.
Ave. ❘ Delray Beach ❘ 561.274.7258 ❘ Dinner nightly. SEASONS 52 2300 N.W.
Executive Center Dr. ❘ Boca Raton ❘ 561.998.9952 ❘ Lunch and Dinner daily. SIX TABLES 112 N.E. Second St. ❘
Boca Raton ❘ 561.347.6260 ❘ Dinner Tuesday-Saturday by reservation. 106
❘ Delray Beach ❘ 561.499.2766 ❘ Lunch Monday-Friday, Dinner nightly. PEI WEI Fifth Avenue Shops ❘
1914 N.E. Fifth Ave. ❘ Boca Raton ❘ 561. 226.0290 7152 Beracasa Way ❘ Boca Raton ❘ 561.322.1001 ❘ Lunch and Dinner daily. P.F. CHANG’S CHINA BISTRO
EURO FUSION RESTAURANT AND BAR (KOSHER) Wharfside ❘ 6877
University Commons ❘ 1400 Glades Rd. ❘ Boca Raton ❘ 561.393.3722 ❘ Lunch Monday-Saturday, Dinner nightly.
561.395.1109
S.W. 18th St. ❘ Boca Raton ❘ ❘ Breakfast, Lunch, Dinner daily. Closed Friday night.
PINE GARDEN CHINESE RESTAURANT 1668 N.
FAH ASIAN BISTRO Boca Valley
Federal Hwy. ❘ Boca Raton ❘ 561.395.7534 ❘ Lunch MondaySaturday, Dinner nightly.
Plaza ❘ 7461 N. Federal Hwy. ❘ Boca
T H E B O C A R AT O N O B S E R V E R
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 ❘ 561.998.3388 ❘ Lunch and Dinner Monday-Friday, Dinner Saturday-Sunday. STIR CRAZY FRESH ASIAN GRILL Town Center ❘ 6000 Glades
Rd. ❘ Boca Raton ❘ 561.338.7500 ❘ Lunch and Dinner daily. SUSHIGO 477 N. Federal Hwy. ❘
Boca Raton ❘ 561.347.7888 ❘ Lunch Monday-Friday, Dinner ThursdaySunday. SUSHI RAY Shops at Boca Center ❘ 5250 Town Center Circle ❘ Boca Raton ❘ 561.394.9506 ❘ Lunch Monday-Friday, Dinner nightly. SUSHI THAI 100 N.E. Second St. ❘ Boca Raton 561.750.4448 ❘ Lunch Monday-Friday, Dinner nightly. TEMPURA HOUSE The Reserve ❘
9858 Clint Moore Rd. ❘ Boca Raton ❘ 561.883.6088 ❘ Lunch and Dinner daily.
UNCLE TAI’S The Shops at Boca
Center ❘ 5250 Town Center Circle ❘ Boca Raton ❘ 561.368.8806 ❘ Lunch Monday-Saturday, Dinner nightly. YAKITORI SAKE HOUSE
271 S.E. Mizner Blvd., #41 ❘ Boca Raton ❘ 561.544.0087 ❘ Lunch and Dinner nightly. YOKOHAMA 9168 Glades Rd. ❘ Boca Raton ❘ 561.451.1707 60 N. Federal Hwy. ❘ Boca Raton ❘ 561.392.9328 ❘ Lunch and Dinner daily.
BARBECUE LUCILLE’S BAD TO THE BONE BBQ Regency Court ❘ 3011 Yamato
Rd. ❘ Boca Raton ❘ 561.997.9557 ❘ Lunch and Dinner daily.
The names will bring you in… but the food will bring you back!
Vic & Angelo’s serves up delectable, rustic Italian cuisine, including soul-satisfying house-made pastas, crispy, thin-crust pizzas, refreshing salads, fresh fish and seafood, and enticing veal and chicken dishes, in a warm and welcoming setting.
The Office is a modern American gastropub that serves delicious, gourmet comfort food, in a setting reminiscent of a luxurious home office. Menu favorites include an array of juicy burgers, inventive salads, swell sandwiches, wonderful appetizers and mouthwatering seafood, chicken and beef entrees.
• Lunch & Dinner Served Daily • • Early & Late Happy Hour at Indoor & Outdoor Bars • • Brunch Served Saturday & Sunday • • Indoor and Outdoor Dining •
• Lunch & Dinner Served Daily • • Early & Late Happy Hour at Indoor & Outdoor Bars • • Dine Indoors or on the Patio •
290 E. Atlantic Ave. • Delray Beach • 561-278-9570 4520 PGA Blvd. • Palm Beach Gardens • 561-630-9899 vicandangelos.com
201 E. Atlantic Ave. • Delray Beach • 561-276-3600 theofficedelray.com
CHEF FRANK ROSANO & WIFE ANTONELLA Exclusively at Villa Rosano
taste listings
MISSISSIPPI SWEETS BBQ CO. 2399 N. Federal Hwy. ❘ Boca Raton ❘ 561.394.6779 ❘ Lunch and Dinner Monday-Saturday, Dinner Sunday. PA BBQ GRILL 1198 N. Dixie Hwy. ❘ Boca Raton ❘ 561.416.7427 ❘ Lunch and Dinner daily.
Genuine Cuisine From The Homeland The Boca Raton Observer
Best Of Boca And Beyond 2009 Boca Raton Magazine
One Of Those Fabulous Finds Palm Beach Post-2010
★★★1/2 Sun Sentinel-2010
SHORTY’S BAR-B-Q The Reserve ❘ 9858 Clint Moore Rd. ❘ Boca Raton ❘ 561.487.0024 ❘ Lunch and Dinner daily.
CARIBBEAN CARIBBEAN GRILL 1332 N.W. Second
Ave. ❘ Boca Raton ❘ 561.362.0161 ❘ Breakfast, Lunch and Dinner daily. OLD CALYPSO 900 E. Atlantic Ave. ❘ Delray Beach ❘ 561.279.2300 ❘ Lunch Monday-Friday, Dinner nightly, Brunch Saturday-Sunday. ROCKSTEADY JAMAICAN BISTRO 2399 N. Federal Hwy. ❘ Boca Raton ❘ 561.465.3167 ❘ Lunch and Dinner daily 1179 S. Federal Hwy. ❘ Boca Raton ❘ 561.910.1562 ❘ Lunch and Dinner Monday-Saturday. Closed Sunday.
CATERING FOR ALL OCCASIONS ~ NOW ACCEPTING CALL AHEAD SEATING 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
CONTINENTAL BOHEME BISTRO 1118 E. Atlantic Ave. ❘ Delray Beach ❘ 561.278.4899 ❘ Breakfast, Lunch and Dinner daily. DORSIA RESTAURANT 5837 N. Federal Hwy. ❘ Boca Raton ❘ 561.961.4156 ❘ Dinner daily. FLEMING’S BISTRO 6060 S.W. 18th St., #103 ❘ Boca Raton ❘ 561.347.1117 ❘ Dinner Tuesday-Sunday. JOSEF’S TABLE Polo Shops ❘ 5030 Champion
Blvd. ❘ Boca Raton ❘ 561.353.2700 ❘ Lunch Monday-Friday, Dinner nightly. LA CIGALE 253 S.E. Fifth Ave. ❘ Delray Beach ❘ 561.265.0600 ❘ Dinner Monday-Saturday. LE RIVAGE 450 N.E. 20th St. ❘ Boca Raton ❘ 561.620.0033 ❘ Lunch Tuesday-Friday, Dinner nightly.
OLIO BISTRO 42 S.E. Second Ave. ❘ Delray Beach ❘ 561.278.6633 ❘ Dinner Thursday-Saturday. ST. TROPEZ 7860 Glades Rd. Suite 130 ❘ Boca
Raton ❘ 561.368.4119 ❘ Lunch Monday-Friday, Dinner nightly. 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 Thursday-Tuesday. Closed Wednesday.
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taste listings
FONDUE THE MELTING POT 5455 N. Federal Hwy. ❘
Boca Raton ❘ 561.997.7472 ❘ Dinner nightly.
FRENCH BISTRO PROVENCE 2399 N. Federal Hwy.,
#4 ❘ Boca Raton ❘ 561.368.2340 ❘ Dinner nightly. CARPE DIEM 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. MIMOSA Polo Shops ❘ 5030 Champion Blvd,
#D3 ❘ Boca Raton ❘ 561.997.0027 ❘ Lunch Tuesday-Friday, Dinner Tuesday-Sunday.
GERMAN BIERGARTEN Royal Palm Place ❘ 309 Via De Palmas #90 ❘ 561.395.7462 ❘ Lunch and Dinner daily.
GREEK ESTIA TAVERNA & BAR Royal Palm Place ❘ 507 S.E. Mizner Blvd. ❘ Boca Raton ❘ 561.245.8885 ❘ Lunch and Dinner daily. IT’S ALL GREEK The Reserve ❘ 9704 Clint Moore Rd. ❘ Boca Raton ❘ 561.883.6337 ❘ Lunch and Dinner daily. MILOS TAVERNA 1600 N. Federal Hwy. ❘ Boca Raton ❘ 561.750.6720 ❘ Lunch MondayFriday, Dinner nightly. TAVERNA KYMA 6298 N. Federal Hwy. ❘ Boca Raton ❘ 561.994.2828 ❘ Lunch MondayFriday, Dinner nightly.
INDIAN 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.
ARTURO’S 6750 N. Federal Hwy. ❘ Boca Raton ❘ 561.997.7373 ❘ Lunch Monday-Friday, Dinner nightly. BRIO TUSCAN GRILLE The Shops at Boca
Center ❘ 5050 Town Center Circle ❘ Boca Raton ❘ ❘ Lunch and Dinner daily.
561.392.3777
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taste listings
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 Wednesday-Sunday, 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 Saturday-Sunday, Dinner nightly. 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 8177 W. Glades Rd. ❘ Boca Raton ❘ 561.487.3186 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 Monday-Friday, Dinner nightly. 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 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 ❘ Lunch and Dinner daily.
6370 N. State Rd 7 ❘ Coconut Creek ❘ 954.420.3100 ❘ Dinner Monday-Saturday. MARIO’S RISTORANTE & WINE BAR
MATTEO’S RESTAURANT 233 S. Federal Hwy. ❘
Boca Raton 233 S. Federal Highway | 561.392.0773 www.matteosrestaurants.com
Boca Raton ❘ 561.392.0773 ❘ Dinner nightly. OCTOBER 2013
111
taste listings Chef de Cuisine Anthony Rodriquez Building upon our highly acclaimed European inspired fare, Chef Anthony’s vision and creative flair brings a new level of freshness to dining at Josef’s Table. Utilizing only Farm to Table local growers, his new menu will surprise and delight both our seasoned guests and entice first timers in for a culinary treat.
Join us for one of our many specials this fall including: ½ PRICE WINE NIGHT MONDAYS (on any bottle under $50)
JOSEF’S FAMOUS 3-COURSE PRIX FIXE $36.95 price subject to change
Friday & Saturday Nights
CHEF’S 5-COURSE TASTING MENU with our Sommeliers selected wine pairings
F I N E
D I N I N G
POLO SHOPPES 5030 Champion Blvd. | Boca Raton 561.353.2700 | www.josefstable.com
MEATBALL ROOM Regency Court ❘ 3011
Yamato Road, Suite A19 ❘ Boca Raton ❘ 561-409Lunch and Dinner daily, Brunch Sunday.
4111 ❘
NICK’S NEW HAVEN-STYLE PIZZERIA & BAR 2240 N.W. 19th St., Suite 904 ❘ Boca
Raton ❘ 561.368.2900 ❘ Lunch and Dinner daily. NINO'S Fifth Avenue Shops ❘ 1930 N.E. Fifth Ave. ❘ Boca Raton ❘ 561.362.8990 ❘ Lunch and Dinner daily. PASTA FEVER 4251 N. Federal Hwy. ❘ Boca Raton ❘ 561.338.0012 ❘ Lunch Tuesday-Friday, Dinner nightly. Closed Monday. PELLEGRINO'S RISTORANTE 3360 N.
Federal Hwy. ❘ Boca Raton ❘ 561.368.5520 ❘ Dinner Thursday-Sunday. Closed Monday-Wednesday. PICCOLINO RESTAURANT 78 S. Federal
Hwy. ❘ Boca Raton ❘ 561.395.8858 ❘ 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 ❘ Dinner Tuesday-Saturday, Closed Sunday-Monday. 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. 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
TANZY iPic Theaters at Mizner Park ❘ 301 Plaza
Real ❘ Boca Raton ❘ 561.922.6699 ❘ Lunch and Dinner daily. TERRA FIAMMA Delray Marketplace ❘ 9169
West Atlantic Ave. ❘ Delray Beach ❘ 561.495.5570 ❘ Sunday-Saturday Lunch and Dinner, Monday Dinner only. TRAMONTI 119 E. Atlantic Ave. ❘ Delray Beach ❘ 561.272.1944 ❘ Lunch Monday-Saturday, Dinner nightly. 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. 112
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New r u O Visit LRAY
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201 S N E P O
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taste listings 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. 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 AZUCAR CUBAN CAFE Boca/Ray Plaza ❘ 4900 Linton Blvd. Suite 14 ❘ Delray Beach ❘ 561.495.4427 ❘ Lunch Tuesday-Friday, Dinner Tuesday-Sunday. 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. PADRINO’S Mission Bay Plaza ❘ 20455 State Road 7 ❘ Boca Raton ❘ 561.451.1070 ❘ Lunch and Dinner daily.
MEDITERRANEAN/TURKISH ANATOLIA MEDITERRANEAN CUISINE
212 S. Federal Hwy. ❘ Boca Raton ❘ 561.361.4000 ❘ Lunch and Dinner daily. BOCA SKEWERS Mizner Plaza ❘130 N.E.
Second St. ❘ Boca Raton ❘ 561.347.9961 ❘ Lunch and Dinner Monday-Saturday. Closed Sunday. MOZART CAFE (KOSHER) The Fountains ❘ 7300 W. Camino Real ❘ Boca Raton ❘ 561.367.3412 ❘ Breakfast and Lunch MondayFriday, Dinner Saturday-Thursday.
MEXICAN BAJA CAFE UNO 201 N.W. First Ave. ❘ Boca Raton ❘ 561.394.5449 ❘ 1310 S. Federal Hwy. ❘ Deerfield Beach ❘ 954.596.1305 ❘ Lunch Monday-Saturday, Dinner nightly. 101 CANTINA Royal Palm Place ❘ 133
S.E. Mizner Blvd. ❘ 561.300.5280 ❘ Lunch Tuesday-Sunday, 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. 114
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Come visit Boca Raton’s most popular healthy café and delicious eatery. Fresh, healthy meals that offer variety, great flavors, freshness and creativity to accommodate the busy South Florida lifestyle.
taste listings SEÑOR BURRITO 513 N.E. 20th St. ❘ Boca
Raton ❘ 561.347.6600 ❘ Lunch and Dinner daily. UNCLE JULIO’S Mizner Park ❘ 449 Plaza
Real ❘ Boca Raton ❘ 561.300.3530 ❘ Lunch and Dinner daily, Brunch Saturday-Sunday.
ORGANIC APROPO KAFE 147 S.E. First Ave. ❘ Boca Raton ❘ 561.393.1223 ❘ Lunch and Dinner Monday-Saturday. Closed Sunday. 4TH GENERATION ORGANIC MARKET
75 S.E. Third St. ❘ Boca Raton ❘ 561.338.9920 ❘ Breakfast, Lunch and Dinner daily.
PUB/SPORTS BARS BRICK YARD MICRO BREWERY The Garden
M-F 8:30am-8pm S-Sun 9:30am-7pm DINE IN • TAKE OUT CATERING
Shops ❘ 7050 W. Palmetto Park Rd. ❘ Boca Raton ❘ ❘ Lunch Saturday, Dinner nightly.
561.544.0001
THE RESERVE SHOPPING CENTER 9704 Clint Moore Rd. A108 • Boca Raton 561.451.1420 • www.fitfoodzcafe.com
DUFFY’S SPORTS GRILL 21212 St. Andrews Blvd. ❘ Boca Raton ❘ 561.869.0552 ❘ Lunch and Dinner daily. THE ENGLISH TAP & BEER GARDEN
5050 Town Center Circle, #247 ❘ Boca Raton ❘ 561.544.8000 ❘ Lunch and Dinner Monday-Sunday.
Your Ordained Rabbi/Cantor For Every Occasion Bar/Bat Mitzvahs and Service • Baby Namings Weddings and Renewals • Conversions Funerals and Unveilings
PRIVATE HEBREW LESSONS In Reading, Writing, Language, History, Customs, Ceremonies and Holiday Celebrations Preparation for Bar/Bat Mitzvah Taught Conveniently In Your Home Or My OfÀce
30 Years Experience
Please call for additional information
RABBI CHARLES ARONSON 561.496.3965 OR 561.392.2313 E-MAIL: RABBICMA@AOL.COM 116
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HOLLOWAY'S PUB Royal Palm Place ❘ 504 Via De Palmas ❘ Boca Raton ❘ 561.361.8445 ❘ Dinner nightly. HOOTERS Boca Commons ❘ 2240 N.W. 19th St. ❘ Boca Raton ❘ 561.391.8903 ❘ Lunch and Dinner daily. HURRICANE GRILL & WINGS Mission Bay ❘ 10125 Glades Rd. ❘ 561.218.8848 ❘ Lunch and Dinner daily. MILLER’S ALE HOUSE Shoppes at Blue Lake ❘ 1200 Yamato Rd. ❘ Boca Raton ❘ 561.988.9142 ❘ Lunch and Dinner daily. Boca Lyons Plaza ❘ 9244 W. Glades Rd. ❘ Boca Raton ❘ 561.487.2989 ❘ Lunch and Dinner daily. THE WISHING WELL IRISH PUB Royal
Palm Place ❘ 111 S.E. Mizner Blvd., #9 ❘ Boca Raton ❘ 561.750.5208 ❘ Dinner nightly. YARD HOUSE Mizner Park ❘ 201 Plaza Real ❘ Boca Raton ❘ 561.417.6124 ❘ Lunch and Dinner daily.
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.
taste listings
GRILL TIME (KOSHER) 8177 Glades Rd. ❘
Boca Raton ❘ 561.482.3699 ❘ Lunch and Dinner Sunday-Thursday.
2
Polo Shops ❘ 5030 Champion Blvd. ❘ Boca Raton ❘ 561.241.5903 Boca Commons ❘ 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. TOOJAY’S GOURMET DELI
SEAFOOD Combine awareness with beauty among the glistening of diamonds, jewelry and watches with 25% of proceeds from all VDOHV OLYH DXFWLRQ EHQHÀWLQJ Tuesday, October 22, 2013 To RSVP, please contact Erich Mueller at (561) 395-3462 or via email at erich@altierjewelers.com
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. CITY OYSTER 213 E. Atlantic Ave. ❘ Delray Beach ❘ 561.272.0220 ❘ Lunch daily, Dinner nightly. DECK 84 840 E. Atlantic Ave. ❘ Delray
Beach ❘ 561.665.8484 ❘ Lunch and Dinner daily, Brunch Saturday-Sunday. 50 OCEAN 40 S. Ocean Blvd. ❘ Delray
Beach ❘ 561.278.3364 ❘ Brunch Sunday, Lunch and Dinner daily.
STATEMENT OF OWNERSHIP
JB'S ON THE BEACH 300 N.E. 21st.
118
THE BOCA RATON OBSERVER Statement of Ownership, Management, and Circulation, PS form 3526. 1. Publication Title: THE BOCA RATON OBSERVER. 2. Publication number: 024-758. 3. Filing Date: 09/01/13. 4. Issue Frequency: Monthly except July. 5. Number of issues published annually: 11. 6. Annual Subscription Price: (none). 7. Complete mailing address of known office of Publication: 950 Peninsula Corporate Circle, Ste. 1020, Boca Raton, FL 33487, Palm Beach County. 8. Complete Mailing Address of Headquarters or General Business Office of the publisher: (same as above). 9. Full names and complete Mailing Addresses of Publisher, and Editor: Publisher: Linda L. Behmoiras, Editor: Felicia S. Levine, all at: 950 Peninsula Corporate Circle, Ste. 1020, Boca Raton, FL 33487. 10. Owner: A&A Publishing Corp., Linda L. Behmoiras, 950 Peninsula Corporate Circle, Ste. 1020, Boca Raton, FL 33487. 11. Known Bondholders, Mortgagees, and Other Security Holders Owning of Holding 1% or More of Total Amount of Bonds, Mortgages, or Other Securities: (None). 12. Tax Status: (Does not apply). 13. Publication Title: THE BOCA RATON OBSERVER. 14. Issue date for Circulation Data Below: September 2013. 15. Extent and Nature of Circulation: Average number of copies each issue during preceding 12 months; Actual number of copies of single issue published nearest to filing date September 2013 issue: 15a. Total number of copies (net press run) Average: 26,456. Actual: 24,300. 15b1. Paid/Requested Outside-County Mail Subscriptions: (none)(none). 15b2. In-County Paid/Requested Mail Subscriptions: Average: 16,102. Actual: 16,102. 15b3. Sales through dealers and carriers, street vendors, counter sales, and other non-USPS paid distribution: (none)(none). 15b4. Requested copies distributed by other mail classes through the USPS: (none)(none). 15c. Total Paid and/or Requested Circulation (sum of 15b (1)(2)(3)(4): Average: 16,102. Actual: 16,102. 15d1. Nonrequested distribution outside county: Average: 727. Actual 732. 15d2. Nonrequested distribution inside county: Average: 5,669. Actual: 3,929. 15d3. Nonrequested copies distributed through the USPS by other classes of mail (none)(none). 15d4. Nonrequested distribution outside the mail (carriers or other means): Average: 3,758. Actual: 3,337. 15e. Total Nonrequested distribution (sum of 15d2 and 15d4): Average: 10,154. Actual: 7,998. 15f. Total distribution (sum of 15c and 15e): Average: 26,256. Actual: 24,100. 15g. Copies not distributed: Average: 200. Actual: 200. 15h. Total (sum of 15f and 15g): Average: 26,456. Actual: 24,300. 15i. Percent paid and/or requested Circulation (15c divided by 15f times 100): Average: 61.33%. Actual: 66.81%. 17. Signature: Ralph Behmoiras, Chief Operating Officer, A&A Publishing Corp.
T H E B O C A R AT O N O B S E R V E R
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 and Dinner Tuesday-Saturday. 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. RACKS FISH HOUSE + OYSTER BAR Five S.E. Second Ave. ❘ Delray Beach ❘ 561.450.6718 ❘ Lunch and Dinner daily, Brunch SaturdaySunday. 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. O
For more information on our Dining Guide, please call 561.982.8960 or email sales@bocaratonobserver.com.
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Jewish Federation’s 2013-2014 B&P Speaker Series to feature top leaders from New Jersey Devils & Nets, Harley Davidson, Weight Watchers, Saks Incorporated.
Jewish Federation of South Palm Beach County
Business & Professional Division
2014 INDUSTRY ICON
NETWORKING EVENT CALENDAR
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All Icon events take place at Zinman Hall on the Federation Campus 9901 Donna Klein Blvd, Boca Raton To learn more and to register for our upcoming events, visit:
jewishboca.org/icon Contact Sonni Simon, Business & Professional Director, at 561.852.3128 or sonnis@bocafed.org The B&P Division is generously sponsored by:
The generous B&P Industry Icon Event sponsors are:
The Exclusive B&P Industry Icon Event magazine sponsor:
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THE ESSENTIAL SOCIAL DIGEST
GEARING UP Miami Dolphins Cycling Challenge To Raise Funds For Sylvester Comprehensive Cancer Center he Miami Dolphins will host the fourth annual Dolphins Cycling Challenge (DCC), a twoday event with 10 ride options ranging from 13 to 170 miles, with 100 percent of proceeds benefiting the University of Miami’s Sylvester Comprehensive Cancer Center. The community initiative, which will take place November 2-3, is a collaborative effort between the Miami Dolphins and the University of Miami Miller School of Medicine. The event is on pace to reach the goal of 2,500 riders, which would double last year’s participants. Doubling riders means more money raised for cancer research at the Sylvester Comprehensive Cancer Center, which to date has raised almost $4 million in its first three years of existence. “The excitement within the community and among our teams is growing every day,� said Michael Mandich, CEO of Dolphins Cycling Challenge. “We are honored so many people will ride to tackle cancer this November.� Money raised by DCC riders has supported multiple programs at Sylvester. These programs include research into novel treatments used through their clinical trials; support at Alex’s Place (a kid-friendly, 3,200-square-foot pediatric hematology-oncology clinic designed to empower young patients and sup-
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Riders cycling for a good cause
port their families); and the Adult Stem Cell Transplant Program— treatment for patients with various types of blood cancer and hemato-
perseverance,� said Dr. Stephen Nimer, director of the Sylvester Comprehensive Cancer Center. “It also reflects our deep commitment
“The DCC represents several key elements of what we stand for: service, family, dedication and perseverance. It also reflects our deep commitment to folks who live in the tri-county region, and their support of our mission.� – Dr. Stephen Nimer, director, Sylvester Comprehensive Cancer Center
logical diseases. “The DCC represents several key elements of what we stand for: service, family, dedication and
to folks who live in the tri-county region, and their support of our mission. Every dollar raised by this amazing event helps us make prog-
ress in the fight against cancer.� For child and pre-teen riders, DCC offers various courses set up on the grounds of Sun Life Stadium through the Dolphins Cycling Challenge Kids Ride. All adult riders will receive two complimentary tickets to the Miami Dolphins game against the Carolina Panthers on November 24. Riders who attend the game will be honored in a special on-field pre-game ceremony celebrating their fundraising efforts. O For more information, call 305-9436799 or visit RideDCC.com.
Around Town includes news about community and social events, parties, charities, fundraisers, special recognitions and more. Have something you’d like us to include? For consideration, please email no less than 500 words about the event, along with photos that include caption information, a phone number and a website address to editor@bocaratonobserver.com. Please write “Around Town� in the subject line, and note that submissions will be edited for clarity and length. Photos become the property of The Boca Raton Observer. OCTOBER 2013
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CELEBRITY AMBASSADOR Jennifer Aniston Lends Star Power To Saks Fifth Avenue’s Key To The Cure Campaign ctress Jennifer Aniston has been named the Entertainment Industry Foundation (EIF) ambassador for Saks Fifth Avenue’s 2013 Key To The Cure campaign. In the 14 years since the start of the Saks Fifth Avenue charity shopping weekend, the company, together with its vendors and partners, has raised more than $33 million for cancer research. This year’s event takes place October 1720 at all Saks Fifth Avenue and Saks Fifth Avenue Off 5th stores nationwide, and on saks.com. Celebrated designer Peter Dundas of Emilio Pucci created a limitededition T-shirt exclusively to benefit Key To The Cure that will retail for $35 at Saks Fifth Avenue stores, Saks Fifth Avenue Off 5th stores and online
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at saks.com. All proceeds from T-shirt sales will be donated to EIF’s Women’s Cancer Research Fund, which benefits charitable programs dedicated to finding new detection methods, better treatments and eventual cures for women’s cancers. The T-shirt debuts
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I’m so honored to join the Entertainment Industry Foundation and Saks Fifth Avenue in their continued efforts to raise funds for promising scientific research through EIF’s Women’s Cancer Research Fund. – Jennifer Aniston
at Saks Fifth Avenue on October 1. “I’m so honored to join the Entertainment Industry Foundation and Saks Fifth Avenue in their continued efforts to raise funds
T H E B O C A R AT O N O B S E R V E R
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for promising scientific research through EIF’s Women’s Cancer Research Fund,” said Aniston. “We are so pleased to be partnering with Peter Dundas and Emilio
Pucci, EIF’s Women’s Cancer Research Fund and Jennifer Aniston this year for Key To The Cure,” added Steve Sadove, chairman and CEO of Saks Fifth Avenue. “I am proud for Emilio Pucci to be part of such an important initiative with Saks Fifth Avenue,” said Dundas. “I think every living person has been touched by this disease through the illness or even loss of a friend or a family member.” During the campaign, Aniston will appear in a national public service announcement wearing the limited-edition T-shirt. Throughout the shopping weekend, 2 percent of participating vendor sales up to $500,000 will be donated to the Entertainment Industry Foundation. Saks Fifth Avenue initiated its charity shopping weekend in 1999. Since then, it’s helped countless women’s cancer research and treatment organizations throughout the United States. O For more information, call 800-429-0996 or visit saks.com/KTTC.
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happenings around town
ELEGANT EVENING The Wee Dream Ball To Take Place At Boca West Country Club his year’s Wee Dream Ball committee co-chairs are gearing up for an elegant and relaxed (leave the black-tie at home) evening where 350 guests will be treated to dancing, dining and an over-the-top auction filled with surprises. The gala, now in its eighth year, will take place on December 13 at Boca West Country Club in Boca Raton. This year’s event will be co-chaired by FFCDC board member Robin Deyo and community volunteer Terry Fedele. Christine E. Lynn, a wellknown Boca Raton philanthropist, has been named honorary chairwoman. Lynn is often referred to as a “hometown hero” for her outstanding generosity and love for her community. “I am delighted to be this year’s honorary chair,” Lynn said. “I have supported the Florence Fuller Child Development Centers throughout the years and feel very fortunate to have known Florence Fuller and her passion for children and families less fortunate. I am sure she is looking down at us and is quite content in seeing the wonderful work and care that the center continues to do today.”
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Robin Deyo and Terry Fedele
Christine E. Lynn
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I have supported the Florence Fuller Child Development Centers throughout the years and feel very fortunate to have known Florence Fuller and her passion for children and families less fortunate. – Christine E. Lynn, honorary chair, Wee Dream Ball
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FFCDC’s co-chairs intend to raise more than $400,000 for FFCDC programs. “Research has proven that at-risk children who receive early education will have a greater likelihood to finish high school and attend college,” Deyo said. “I know volunteering my time and financial support to the Wee Dream Ball will help Florence Fuller make a difference in our community.” Fedele added, “I am very passionate about education and appreciate the positive difference and services FFCDC provides to our community. The Wee Dream Ball provides funds to support this worthwhile mission and I am privileged to be a part of this endeavor.” FFCDC prioritizes the quality education and overall health of 625 economically disadvantaged children. The organization also contributes to the local economy by employing more than 110 individuals. O For more information, call Lauren Kimber at 561-391-7274, ext. 128 or visit ffcdc.org. 124
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happenings around town
FASHION FORWARD BRRH Go Pink Luncheon Celebrates 10th Anniversary With Amazing Auction Prize n exciting live auction is one of the many highlights of Boca Raton Regional Hospital Foundation’s annual Go Pink Luncheon, which takes place at the Boca Raton Resort & Club on October 25. This year’s auction prize promises to be the most sensational ever. In honor of the luncheon’s 10th anniversary, Saks Fifth Avenue Boca Raton has donated a once-in-a-lifetime Milan Fashion Week Experience with Etro, one of its premier European designer brands. The glamorous auction prize includes two tickets to the Etro Fall 2014 Runway Collection Fashion Show in Milan on February 21, 2014, four-nights of deluxe hotel accommodations, a $2,500 credit for airfare, an exclusive backstage meet-and-greet with Creative Director Veronica Etro, a private tour of Milan-based Etro headquarters and showroom and an Etro shopping spree valued at $5,000.
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In honor of the luncheon’s 10th anniversary, Saks Fifth Avenue Boca Raton has donated a once-in-a-lifetime Milan Fashion Week Experience with Etro, one of its premier European designer brands. The prize includes two tickets to the Etro Fall 2014 Runway Collection Fashion Show in Milan on February 21, 2014.
The auction will be introduced by keynote speaker Rob Lowe, sponsored by the Edward & Freyda Burns Enhanced Living Initiative. Lowe is an Emmy- and Golden Globe-nominated actor, director and best-selling author, well-known for his roles in TV shows “Parks and Recreation,” “Brothers & Sisters” and “The West Wing.” Lowe became a passionate advocate for breast cancer research and early detection after losing his mother, grandmother and great-grandmother to the disease. He’ll share his personal story and discuss how people can make a difference in the battle against breast cancer. Another event highlight will be the Mercedes-Benz of Delray Pink Daisy Pick Raffle, featuring hundreds of prizes such as Coach handbags, vacation packages at the Brazilian Court Hotel in Palm Beach, Michael Aram picture frames, a Barbara Katz gift certificate and more. The luncheon is the signature event for the Go Pink Challenge, a community-based initiative to raise funds and awareness in the fight against breast cancer. Proceeds benefit the Christine E. Lynn Women’s Health & Wellness Institute at Boca Raton Regional Hospital. The Boca Raton Observer, which is also celebrating its 10th Anniversary, is the exclusive magazine sponsor for the event. O For more information, call Allyson Harman at 561-955-5168 or email aharman@brrh.com. 126
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ATTENTION WONDER WOMEN:
IF YOU OWN OR MANAGE A COMPANY, HERE’S A CHANCE TO SHOW IT OFF TO THE AFFLUENT MARKET OF BOCA RATON/DELRAY BEACH! The Boca Raton Observer’s November 2013 issue will feature full-page profiles of femaleowned companies as part of its celebration honoring women in business. If you want to reach more than 165,000 readers by direct mail in the Boca Raton/Delray Beach area, this is the perfect place to platform your message.
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WOMEN
RONDA ELLIS
Just Causes
Ronda Ellis Of Ellis, Ged & Bodden Gives Her All To Clients And To Charity AS THE CO-FOUNDER OF THE
ties that benefit his countrymen.
Boca Raton-based law firm of Ellis, Ged & Bodden, P.A.,
“A secure home with solid walls
Ronda Ellis is known as a tough
and a locking door—so many
negotiator in representing the
of us take that for granted,” Ellis
interests of her clients. But
says. “For the families of May
outside the courtroom, the
Pen, it’s more than a house, it’s
mother of two is all heart.
the beginning of a new future. There’s no better feeling than
A philanthropist who spends
to help make that happen.”
much of her free time giving back to the community, Ellis has
Food For the Poor’s values
a soft spot for causes benefiting
mesh neatly with the mission
families in need. Her favorite: Food For the Poor, an international relief organization based in Coconut Creek. For the second year, Ellis served on Food For the Poor’s planning
{
“We all have a duty to give back. If you don’t stand up to help others, who will?”
{
practice, Ellis, Ged & Bodden has become a leader in personal injury and wrongful death, though it delivers a broad range of legal services. Most recently, it expanded into disaster recovery,
with which Ellis and her
charity work into its daily prac-
opening new offices in New
organize a February gala that
husband, C. Glen Ged,
tices. Each “dress down” Friday,
Jersey to help the people in
generated enough money to
founded Ellis, Ged & Bodden:
for example, EGB staffers give
C. Glen Ged’s home state dig
“raise the roof” on homes to
to positively impact the lives of
a small donation to wear jeans
out after Hurricane Sandy’s devastation.
committee, this year helping to
house 65 destitute families in
those in need. The firm strives
for the day and all the money
May Pen, Jamaica. The effort
to meet that mission every
raised is matched by the firm
was dear to Ellis because her
day, not just by serving its
and given to Food For the Poor.
partner, Carlos Bodden, is
clients with compassion and
Jamaican and active in chari-
determination, but by folding
“We all have a duty to give back,” Ellis says. “If you don’t
After nearly two decades in
stand up to help others, who will?”
Ellis, Ged & Bodden, P.A. is located at 7171 North Federal Highway, Boca Raton. For more information, call 561-995-1966 or visit ellisandged.
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happenings around town
MAJOR HIT Chris Evert/Raymond James Pro-Celebrity Tennis Classic Recruits Big Stars For Charity he 24th Annual Chris Evert/Raymond James Pro-Celebrity Tennis Classic will be held November 15-17 at the Boca Raton Resort & Club and the Delray Beach Stadium & Tennis Center. A full lineup of tennis legend and philanthropist Chris Evert’s celebrity friends participating include Jon Lovitz (“Saturday Night Live”), Hoda Kotb (NBC’s “Today” show), Kristin Chenoweth (“Wicked”), David Cook (“American Idol”), Lisa Rinna (“Days of Our Lives”), Alan Thicke (“Growing Pains”), Maeve Quinlan (“The Bold and the Beautiful”), Kevin McKidd (“Grey’s Anatomy”) and best-selling author James Patterson. Tennis Hall of Famer Mats Wilander and former pros Justin Gimelstob and Rennae Stubbs will also attend. The 2013 event kicks off with the Tennis with Chrissie Pro-Am and Box Holder & Sponsor Cocktail Reception at the Boca Raton Resort & Club on November 15, followed by two days of Pro-Celebrity Tennis at the Delray Beach Stadium & Tennis Center. The Charity Gala, which includes both live and silent auctions, is scheduled for November 17 at the Boca Raton Resort & Club.
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The event funds Chris Evert Charities, which helps the fight against drug abuse and child neglect in Florida. Evert has hosted the event since 1989, raising more than $20.6 million.
For more information, call 561-394-2400 or visit chrisevert.org. 128
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”
Rob Lowe The event funds Chris Evert Charities, which helps the fight against drug abuse and child neglect in Florida. Evert has hosted the event since 1989, raising more than $20.6 million. Chris Evert Charities partners with the Ounce of Prevention Fund of Florida, a public-private partnership blending state and private dollars for community-based programs that give Florida children a chance to live free from the ravages of drug abuse and neglect. Raymond James Financial continues to be the event’s co-title sponsor. Other sponsors include Broward Health Chris Evert Children’s Hospital, City of Delray Beach, Boca Raton Resort & Club, Boca by Design, Inspirations for Youth and Families, Printzilla, Esurance, Ruth’s Chris Steak House Boca Raton, Rooms to Go, Rolex, Sun-Sentinel, Swiss International Air Lines, Clear Channel Radio, The Seagate Hotel & Spa, Atlas Party Rental, Merle Wood & Associates, Palm Beach Ratta, Jumpjet, Wyndham Deerfield Beach Resort, The Boca Raton Observer and Wyndham Hotel Boca Raton. O
happenings around town
PARTY FOR PROGRESS undreds of Susan G. Komen® South Florida volunteers, breast cancer survivors, co-survivors and supporters are expected to attend the Pink Ribbon Luncheon on October 9 at Woodfield Country Club in Boca Raton, where they’ll celebrate oral chemotherapy parity legislation. While Florida cancer patients have access to medication that’s often more effective and has fewer side effects, this year treatment options have changed drastically for the better. To help guide the public, Dr. Louise Morrell, medical director of the Lynn Cancer Institute in Boca Raton, will speak at the event. Other speakers will include Aileen Pruitt, a former oral and IV chemo recipient; Michele Donahue, Komen advocate and longtime volunteer; and Andrea Wesley, breast cancer survivor. “Susan G. Komen® South Florida experienced a greater demand on resources this year,” said Dayve Gabbard, the organization’s executive director. “Oral chemotherapy parity will improve quality of life for cancer patients and their families and we
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Fern Duberman and Gary Pyott
look forward to celebrating this major victory.” The luncheon’s presenting sponsor is Braman Motorcars Palm Beach. Gold sponsors are First
Service Residential and Peter Kalikow; bronze sponsors include Barry I Finkel, P.A. Family Law Attorneys, Boca Raton Regional Hospital, Consolidated Insurance Group, Inc., Devcon Security, Diagnostic Centers of America, Fern Duberman - Special Effects Interiors, Inc., Gregory M. Levy - Kaufman, Rossin & Co., The Brace Shop, Titan International Security Services, Inc., Claire Sheres and Vivid Diamonds & Jewelry. “This year’s Pink Ribbon Luncheon is dedicated to the monumental shift in how cancer patients choose—and afford—treatment,” said Fern Duberman, event chair. “We urge the community to join me, my co-chair, Gary Pyott, and the Pink Ribbon Luncheon committee.” Committee members include Nicole Belmonte, Dina Burg, Carol Cedar, Lew Duberman, Ileane Greenfader, Elyssa Kupferberg, Greg Levy, Roz Minkoff, Frank Reider, Jill Shavitz, Joy Solomon and Barbara Winter, Ph.D. O For more information, call Amanda Allen at 561-5143020, ext. 10 or visit komensouthflorida.org/2013PRL.
Photo by Carlos Aristizabal
Eighth Annual Pink Ribbon Luncheon To Recognize Oral Chemo Parity Legislation
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happenings around town
SHARED COMMITMENT BRRH’s Lynn Cancer Institute Joins Moffitt Oncology Network oca Raton Regional Hospital and Moffitt Cancer Center have announced that the hospital’s Eugene M. & Christine E. Lynn Cancer Institute has joined the newly launched Moffitt Oncology Network. With the inclusion of the Lynn Cancer Institute, the network adds an accomplished and well-respected can-
B
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Alan F. List, M.D.
stitute’s capabilities, said Louise Morrell, M.D., medical director of Lynn Cancer Institute. “As a member of the Moffitt Oncology Network, we will have expanded opportunities for joint clinical research, the development of unique patient-care programs, access and use of Moffitt Clinical Pathways and the development of strategic CenLouise Morrell, M.D.
Lynn Cancer Institute’s membership in the Moffitt Oncology Network is based on shared commitments to quality, the patient experience and value. – Alan F. List, M.D., president and CEO, Moffitt Oncology Network
cer program that shares in the commitment to developing a premier cancer care delivery system. The partnership presents a host of key elements that will enhance the in-
”
ters of Excellence, with a focus on the needs of the senior adult population with cancer,” she said. The Institute’s physicians will be credentialed as members of Moffitt
UNICEF
faculty and collaborate with Moffitt clinicians on patient care and research. As the only Florida-based National Cancer Institute Comprehensive Cancer Center, Moffitt is part of an elite group of programs that represents the strongest institutions in the nation dedicated to scientific innovation and excellence, interdisciplinary
research, training and education, and recognition and pursuit of new research opportunities. The Lynn Cancer Institute brings its own outstanding credentials to the Moffitt Oncology Network. As one of the largest cancer programs by patient volume in Florida, the Institute is accredited by the American College of Surgeons Commission on Cancer and was named in 2013 by Becker’s Hospital Review as one of the nation’s “100 Hospitals and Health Systems with Great Oncology Programs.” Its state-of-the-art Harvey & Phyllis Sandler Pavilion houses the hospital’s imaging, radiation, chemotherapy and cancer support services, as well as its clinical research initiatives. “Moffitt is pleased to expand our collaborative partnership with such a strong organization as Lynn Cancer Institute,” said Alan F. List, M.D., president and CEO of Moffitt. “Lynn Cancer Institute’s membership in the Moffitt Oncology Network is based on shared commitments to quality, the patient experience and value.” O For more information, visit brrh.com or MOFFITT.org.
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happenings around town
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B&T Corporation, one of the nation’s largest bank holding companies, donated $15,000 to West Palm Beach-based Hospice of Palm Beach County Foundation to support the patient programs of Hospice of Palm Beach County that are not reimbursed by Medicare, Medicaid or private insurance. The gift is part of an initiative to invest in the local community, for which BB&T has become known.
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204 E. Atlantic Avenue Delray Beach, FL 33444 Mon.-Thurs. 10am-8pm Fri.-Sat. 10am-9pm Sunday 11am-6pm 561.272.6654 1185 Third Street South Naples, FL 34102 239.643.8900 Mashpee Commons Cape Cod, MA 02649 508.477.3900
W W W. U N I Q U E B O U T I Q U E J E W E L RY. C O M
”
“BB&T’s success is built on a community banking model and supporting the programs and services that strengthen our communities,” said Dale Kahle, BB&T senior vice president. “I know firsthand what an amazing job hospices do when caring for the families who are facing the end of life. They cared so gently for my grandmother and my older brother, allowing our family the time to focus on each other.” Added David Hamilton, BB&T’s regional corporate banker of Palm Beach County: “Hospice helped my grandmother who was suffering from cancer. They cared for her in her own home, where she wanted to be.” Due to the generosity of donors like BB&T, Hospice of Palm Beach County is not limited to how it can help people without insurance who need special treatments for comfort, patients whose symptoms can be relieved by music therapy and massage therapy, and the hundreds of people throughout the community who benefit from grief support services. Winston-Salem, N.C.-based BB&T Corporation (NYSE: BBT) is one of the largest financial services holding companies in the United States with $183.9 billion in assets and market capitalization of $20.4 billion, as of December 31, 2012. The nonprofit Hospice of Palm Beach County Foundation is the philanthropic arm of Spectrum Health, Inc. and its subsidiaries. O For more information, call 561-494-6888 or visit hpbcf.org.
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Businessman John Rosatti’s Hard Work And Honest Approach Distinguish Him From The Rest
E
ntrepreneur and restaurateur John Rosatti believes that always working hard, always keeping your word, and always being good to people are the reasons for his success. This Brooklyn, New York-born and -raised ItalianAmerican father of three, who now lives in Palm Beach County with his longtime girlfriend, Dawn Kimball, was brought up with these values and still adheres to them today. Proof positive of Rosatti’s principles in play are his thriving businesses: Plaza Auto Mall in Brooklyn, BurgerFi, the fastest-growing allnatural burger restaurant franchise system in the country (which is pro-
ist which is evident by the recipes in the cuisine and the attention to detail in our restaurants,” says Rosatti. “My father was a ‘people person’—he was always helping those who were less fortunate and he instilled that in me.” What initially motivated Rosatti to open his first business, a Kawasaki dealership in 1970—Plaza Auto Mall soon followed in 1976—was his love for speed. “I started working on cars as a young boy,” he explains. “I had a passion for anything that moved—cars, planes, boats and motorcycles.” This passion progressed from driver, to operator, to motorcycle sales and
“
I started working on cars as a young boy. I had a passion for anything that moved—cars, planes, boats and motorcycles. I also have a passion for restaurants with fine food, great service and fair prices.
jected to have 125 locations by the end of 2014); two Vic & Angelo’s restaurants, serving delicious rustic Italian cuisine (in Delray Beach and in Palm Beach Gardens), and The Office, a modern American gastropub serving mouthwatering gourmet comfort food, also located on East Atlantic Avenue in Delray Beach. “My mother was a perfection-
”
repair, to an auto dealership. That dealership expanded into many dealerships and into the yacht-building industry. Rosatti points out: “I also have a passion for restaurants with fine food, great service and fair prices.” Vic & Angelo’s opened in Palm Beach Gardens in 2005 and in Delray Beach in 2008; The Office opened in
John Rosatti
The Office
2009 and the first BurgerFi opened in Lauderdale-by-the-Sea in 2011. When he’s not hard at work, the business mogul is hard at play, flying in his Gulfstream G-IV private aircraft, N1JR, and sailing aboard his 162-foot Christensen yacht, Remember When. Rosatti is also devoted to supporting many charitable causes, including the American Heart Association, the Boys and Girls Club of Broward County, Wounded Warriors and the G&P
Foundation for Cancer Research. Rosatti’s future plans include nurturing his car dealership and restaurants, as well as expanding BurgerFi across the country, and ultimately, the world. He is passionate about offering healthier, less costly dining to customers without sacrificing quality, taste or service. Most importantly, Rosatti looks forward to continuing to live the American Dream—which he truly personifies. O
For more information, visit johnrosatti.com, burgerfi.com, theofficedelray.com, vicandangelos.com and plazaautomall.com. 136
T H E B O C A R AT O N O B S E R V E R
Culture Has Found Its Place In The Sun®
Sun,Sand, & The Arts
Art & Culture In Boca Raton Boca Ballet Theatre Boca Raton Historical Society Boca Museum of Art 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 The Symphonia of Boca Raton Women In The Visual Arts
www.artsinboca.org Flagler Museum
GUMBO LIMBO NATURE CENTER
1801 North Ocean Blvd (A1A) Boca Raton, FL 33432 GumboLimbo.org 561.544.8605
“An absolute must-see” - National Geographic Traveler
For a free Season Program Guide call (561) 655-2833 or e-mail: mail@FlaglerMuseum.us Fall Exhibition Man of the Century: The Incomparable Legacy of Henry Morrison Flagler October 15, 2013 - January 5, 2014 Café des Beaux-Arts in the Flagler Kenan Pavilion Open for the Season November 29, 2013 - April 19, 2014 Christmas Tree Lighting and Special Holiday Lecture December 1, 2013, 2:00 p.m. - 5:00 p.m.
Fun
Call (561) 655-2833 or visit www.FlaglerMuseum.us
www.PalmBeachCulture.com
Palm Beach County, Florida’s Cultural Capital®
Boca Ballet Theatre
Season of Dance
Limited Seating!
2013-2014
Artistic Directors Dan Guin & Jane Tyree
Stars of American Ballet with Boca Ballet Theatre| March 5, 2014 Dance Fest: Repertory Dance Concert | May 3-4, 2014 Swan Lake | Aug. 1-3, 2014
For tickets and more information www.bocaballet.org | 561-995-0709 VISIT ARTS CALENDAR.COM/THEPALMBEACHES
Your leading online resource for finding the best cultural experiences in Florida's Cultural Capital®
Photo by Keith May
The Nutcracker | Nov. 29 - Dec 1, 2013 presented by Marleen & Harold* Forkas
J O I N U S AT T H E 1 0 T H A N N I V E R S A RY
Go Pink Luncheon with
Actor, Author and Cancer Crusader
ROB LOWE F E AT U R E D G U E S T Sponsored by the Edward & Freyda Burns Enhanced Living Initiative
Proceeds benefit the fight against breast cancer at the Christine E.Lynn Women’s Health & Wellness Institute at Boca Raton Regional Hospital
OCTOBER 25, 2013 11:00 A.M. TO 1:30 P.M. BOCA RATON RESORT & CLUB $150 PER TICKET
EXCLUSIVE RETAIL PARTNER
Select sponsorships available For more information, call Allyson Harman at 561-955-5168 or aharman@brrh.com
happenings
10.2013
calendar
[concerts
]
sporting events lectures art exhibits plays and so much more
OCTOBER 27 With Halloween approaching, what could be more fitting than an Alice Cooper concert? The son of a Detroit, Mich. preacher, Cooper was just 17 when he formed a band, and after years in the trenches hit it big in the ’70s with his macabre makeup, controversial lyrics and shock rock-inspired shows (chopping up baby dolls, simulating violent acts, performing with boa constrictors and the like). Now 65, the singer/songwriter with the gravelly voice and nightmare-inspired theatrics is on his “Terror Tour,” where he’ll likely perform classic hits “I’m Eighteen,” “School’s Out” and “No More Mr. Nice Guy,” as well as newer songs like the evocatively titled “I’ll Bite Your Face Off” and “Disco Bath Boogie Fever.” Check out the 7 p.m. show at Hard Rock Live. It’s sure to be a scary good time.
Adrienne Arsht Center for the Performing Arts of Miami-Dade County 1300 Biscayne Blvd., Miami, 305-949-6722; arshtcenter.org OCTOBER 6 Imagination Ball Show begins at 2 p.m. OCTOBER 11-13 “Mamma Mia!” Show times vary.
AmericanAirlines Arena 601 Biscayne Blvd., Miami, 786-777-1000; aaarena.com OCTOBER 8 Kid Cudi’s “The Cud Life” Tour Show begins at 7:30 p.m.
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happenings calendar OCTOBER 12 Sensation—“Ocean of White” Show begins at 7 p.m. OCTOBER 24 Eros Ramazzotti Show begins at 8 p.m. OCTOBER 29 Miami Heat Basketball Game begins at 8 p.m.
AutoNation IMAX Theater Museum of Discovery and Science, 401 S.W. Second St., Fort Lauderdale, 954-467-6637; mods.org OCTOBER 1-30 “Rocky Mountain Express: The Journey of a Lifetime” Show times vary.
BB&T Center One Panther Parkway, Sunrise, 954-835-7469; thebbtcenter.com OCTOBER 5 Sarah Brightman’s “Dreamchaser” World Tour Show begins at 8 p.m. OCTOBER 11, 13, 17, 27 Panthers Hockey Game times vary. OCTOBER 26 Bobbie Celler’s “Screamfest 2013” Performances by Carly Rae Jepsen, Sky Blu, Victoria Justice, Mann and more. Show begins at 5 p.m. OCTOBER 29 Selena Gomez Show begins at 7:30 p.m.
OCTOBER 30 Nine Inch Nails’ “Tension 2013” Tour Show begins at 7:30 p.m.
Bicentennial Park 1075 Biscayne Blvd., Miami, 305-358-7550; bayfrontparkmiami.com OCTOBER 6 National Parkinson Foundation’s “Moving Day Miami” Fundraising Walk (Bayfront Park) Walk begins at 8:30 a.m. OCTOBER 19 Susan G. Komen Race for the Cure (Bayfront Park) Walk begins at 7:30 a.m.
Coral Springs Center for the Arts 2855 Coral Springs Dr., Coral Springs,
Hard Rock Live
Parker Playhouse
Seminole Hard Rock Hotel & Casino, One Seminole Way, Hollywood,
707 N.E. Eighth St., Fort Lauderdale, 954-462-0222; parkerplayhouse.com
954-797-5555; hardrocklivehollywoodfl.com OCTOBER 6 Gary Allan Show begins at 7 p.m. OCTOBER 27 Alice Cooper Show begins at 7 p.m.
OCTOBER 4-6, 11-13, 18-20, 25-27, 31 Sherlock’s Dinner Theatre—“Polter-Heist” Show times vary. ROCK ON: John Fogerty takes the stage at 8 p.m. on October 29 at Hard Rock Live
OCTOBER 10 Peter Lemongello Show begins at 8 p.m.
Cruzan Amphitheatre
OCTOBER 19 Ghost Light Society Presents Studio 54 Soiree Show begins at 8 p.m.
OCTOBER 30 WRMF Presents Barenaked Ladies with Whitehorse Show begins at 8 p.m.
Seminole Casino Coconut Creek
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5550 N.W. 40th St., Coconut Creek, 954-977-6700;
James L. Knight International Center 400 S.E. Second Ave., Miami, 305-416-5970; jlkc.com OCTOBER 5 Gente De Zona & Robertico Show begins at 8 p.m.
seminolecoconutcreekcasino.com OCTOBER 3 Rodney Carrington Show begins at 8 p.m. OCTOBER 4 The Go-Go’s Show begins at 8 p.m.
Sun Life Stadium Kravis Center for the Performing Arts 701 Okeechobee Blvd., West Palm Beach, 561-832-7469; kravis.org
2269 N.W. 199th St., Miami Gardens, 305943-8000; sunlifestadium.com OCTOBER 5, 26 Miami Hurricanes Football Game times vary.
601-7 Sansbury’s Way, West Palm Beach; 561-795-8883; cruzanamphitheatre.net
OCTOBER 5 “America’s Got Talent” Live Show begins at 8 p.m.
OCTOBER 5 Keith Urban’s “Light The Fuse” Tour Show begins at 7 p.m.
OCTOBER 17 THROUGH NOVEMBER 10 “The D* Word— A Musical” Show times vary.
Sunset Cove Amphitheater
OCTOBER 19 “Hotel Transylvania” Show begins at 7:30 p.m.
OCTOBER 20 The Lumineers Show begins at 6:45 p.m.
OCTOBER 26 Luke Bryan’s “Dirt Road Diaries” Tour Show begins at 7 p.m. 142
OCTOBER 11 Comedy Central Live Presents Anthony Jeselnik Show begins at 8 p.m.
OCTOBER 29 John Fogerty Show begins at 8 p.m.
954-344-5999;
coralspringscenterforthearts.com
OCTOBER 10 “Bjorn Again” Show begins at 8 p.m.
OCTOBER 6, 20, 31 Miami Dolphins Football Game times vary.
12551 Glades Rd., Boca Raton, 561-488-8069; ticketmaster.com
happenings calendar OCTOBER 23 A Day To Remember Show begins at 6:45 p.m.
The Broward Center for the Performing Arts 201 S.W. Fifth Ave., Fort Lauderdale, 954-4620222; browardcenter.org OCTOBER 3 Patrizio Buanne Show begins at 8 p.m.
The Fillmore Miami Beach at The Jackie Gleason Theater 1700 Washington Ave., Miami Beach; 305-673-7300;
fillmoremb.com OCTOBER 13 Soulbird Presents “A SongVersation with India.Arie” Show begins at 8 p.m. OCTOBER 17 Austin Mahone Show begins at 7:30 p.m. OCTOBER 25 Cristian Castro Show begins at 8 p.m.
events OCTOBER 1 Seventh Annual Page One Passion Breast Cancer Awareness Fundraiser Page One Graphics and New York Prime Steakhouse are partnering for this annual event, which will include food stations and a complimentary glass of pink Champagne per guest. Takes place at New York Prime in Boca Raton. Starts at 6 p.m. For more information, call 561-496-2244 or visit pageonegraphics.com. OCTOBER 3 Second Annual Girls, Pearls, Hats and Heels The Delray Beach Public Library hosts this fun-filled 144
afternoon of shopping with fashions from top designers in recognition of Breast Cancer Awareness month. Takes place at Quail Ridge Country Club in Boynton Beach. Starts at 11 a.m. For more information, call 561-2660775 or visit delraylibrary.org. OCTOBER 4 Third Annual JAFCO In My Shoes Luncheon This event benefits JAFCO’s (Jewish Adoption and Foster Care Options) Developmental Disabilities services and will include an update on the JAFCO Respite and Family Resource Center. Takes place at Boca West Country Club in Boca Raton. Starts at 9:30 a.m. For more information, call 954749-7230 or visit jafco.org.
human resource professionals and more. Takes place at United Way of Broward County in Fort Lauderdale. Starts at 8:30 a.m. For more information, call 954-462-4850 or visit unitedwaybroward.org. OCTOBER 5-6 19th Annual Downtown Delray Beach Craft Festival Peruse pottery, ceramics, jewelry and other unique contemporary crafts for sale by more than 100 talented artisans. Takes place at the intersection of Fourth and Atlantic Avenues in Delray Beach. Starts at 10 a.m. For more information, call 561-7466615 or visit artfestival.com.
OCTOBER 4-13 FAU Theater Presents “The Cherry Orchard” This comedy by Anton Chekhov is about an aristocratic Russian woman and her family’s return to their estate. Takes place at Florida Atlantic University in Boca Raton. Show times vary. For more information, call 800-5649539 or visit fauevents.com.
OCTOBER 5 Annual Olympiad Games Check out this competitive team-building event that unites colleagues, families and friends from throughout Broward County. Benefits Rebuilding Together Broward. Takes place at Bergeron Rodeo Grounds in Davie. Starts at 11 a.m. For more information, call 954-772-9945 or visit rebuildingtogetherbroward.org.
OCTOBER 5 Habitat for Humanity of South Palm Beach County Second Annual Masquerade Gala Enjoy a cocktail reception, silent auction, dinner and dancing. Takes place at the Boca Raton Marriott at Boca Center in Boca Raton. Starts at 6:30 p.m. For more information, call 561819-6070 or visit habitatsouthpalmbeach.org.
OCTOBER 6-12 The Seagate Hotel and Spa Tennis Week Tennis players and fans alike can enjoy this pro-am festival, which mixes play, clinics and social events, all hosted by formerly top-ranked pros. Takes place at The Seagate Hotel and Spa Country Club in Delray Beach. Start times vary. For more information, call 877-577-3242 or visit theseagatehotel.com.
OCTOBER 5 Mission United Hosts Career Boot Camp for Military Veterans This free event for military veterans will include a complimentary breakfast, a resume writing workshop, one-on-one coaching with
OCTOBER 9 Eighth Annual Susan G. Komen South Florida Pink Ribbon Luncheon This event will honor the hard-working volunteers who helped pass Florida’s oral chemotherapy parity law, and educated the pub-
T H E B O C A R AT O N O B S E R V E R
lic about how the law helps cancer patients. Benefits Susan G. Komen South Florida. Takes place at Woodfield Country Club in Boca Raton. Starts at 10 a.m. For more information, call 561-514-3020 or visit komensouthflorida.org. OCTOBER 11 17th Annual Crohn’s & Colitis Foundation Annual Golf Classic Players of all levels are invited to play on a championship course lined with majestic oaks, sweeping water features and stately palms. Takes place at Delaire Country Club in Delray Beach. Starts at 11 a.m. For more information, call 561-218-2929 or visit ccfa.org. OCTOBER 12 The Great Soiree Enjoy live entertainment, shows and surprises at the Boca Raton Chamber of Commerce’s annual blacktie celebration. Takes place at the Boca Raton Resort & Club in Boca Raton. Starts at 6 p.m. For more information, call 561-395-4433 or visit bocachamber.com.
Springs Hotel in Coral Springs. Starts at 10 a.m. For more information, call 954263-6429 or visit notmydaughterfindacurenow.com. OCTOBER 16 2014 Industry Icon Networking Event Hosted by the Jewish Federation of South Palm Beach County, this event will feature top leaders from the New Jersey Devils and Nets, Harley Davidson, Weight Watchers and Saks Incorporated. Takes place at Jewish Federation of South Palm Beach County in Boca Raton. Starts at 8 a.m. For more information, call 561-8523128 or visit jewishboca.org. OCTOBER 17 Multiple Sclerosis Foundation Golf Tournament Join 120 players for 18 holes to benefit the Multiple Sclerosis Foundation. Takes place at Fort Lauderdale Country Club in Fort Lauderdale. Starts at 1 p.m. For more information, call 954-7766805 or visit msfoundation2013golf.blacktie-athon.com.
OCTOBER 12 AVDA 14th Annual Race for Hope Event Participate in a familyfriendly 5K walk/run, 10K run or Kids’ Dash to benefit Aid to Victims of Domestic Abuse, Inc. Takes place at Anchor Park in Delray Beach. Starts at 6:30 a.m. For more information, call 561-265-3797 or visit avdaonline.org.
OCTOBER 17 Saks Fifth Avenue at Town Center “Brushes with Greatness” Event Enjoy this one-day event with renowned makeup artists, gifts with purchase and complimentary treatments from the biggest names in beauty. Takes place at Saks Fifth Avenue at Town Center in Boca Raton. Starts at 10 a.m. For more information, call 561-620-1231 or visit saksfifthavenue.com.
OCTOBER 14 Fourth Annual Not My Daughter...Find A Cure Now! Luncheon and Shopping Boutique Partake in a day of lunch, shopping, auctions, raffles, live music by The Lockets and more. Benefits Susan G. Komen for the Cure. Takes place at the Marriott Coral
OCTOBER 17-20 Saks Fifth Avenue at Town Center “Key To The Cure” Event Shop to help battle women’s cancers at this special retail fundraising event, which will feature a signature T-shirt designed by Peter Dundas of Emilio Pucci. Takes place at Saks Fifth Avenue at Town
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 Emilio Pucci, available exclusively at Saks Fifth Avenue this October. Then shop Thursday to Sunday, October 17 to 20, when Saks will donate 2% of sales to local and national women’s cancer charities.* Special thanks to Jennifer Aniston, the 2013 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 up to $500,000 from Thursday to Sunday, October 17 to 20, along with 100% of Key To The Cure T-shirt sales from October 1 to December 31, to the Entertainment Industry Foundation for the Key To The Cure campaign. Visit saks.com/KTTC to learn more. CALL 800.429.0996, VISIT SAKS.COM, DOWNLOAD THE SAKS APP OR FIND US ON FACEBOOK, TWITTER AND SAKSPOV.COM.
happenings calendar Center in Boca Raton. Starts at 10 a.m. For more information, call 561-393-9100 or visit saks.com. OCTOBER 18 Boys and Girls Club of Boca Raton Fourth Annual Casino Night Themed Venetian Masquerade, this evening will include a cocktail reception, a silent auction, gourmet strolling dinner, dancing and giveaways. Takes place at Boca West Country Club in Boca Raton. Starts at 7 p.m. For more information, call 561683-3287 or visit bgcpbc.org. OCTOBER 19 2013 Morikami Lantern Festival Enjoy a fall festival with Japanese folk dancing, taiko drumming, an Ennichi street
fair and lantern floating ceremony. Takes place at Morikami Museum and Japanese Gardens in Delray Beach. Starts at 3 p.m. For more information, call 561-4950233 or visit morikami.org. OCTOBER 19 26th 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 561-746-6615 or visit artfestival.com. OCTOBER 20 Gold Coast Down Syndrome Organization 19th Annual Buddy Walk This family event includes a
5K fitness walk or one-mile advocacy walk, followed by free breakfast, a dunk tank, bounce house, petting zoo, rock wall, pony rides, a raffle and silent auction. Takes place at John Prince Park in Lake Worth. For more information, call 561-752-3383 or visit buddywalk.kintera.org. OCTOBER 22 Altier Jewelers Pretty In Pink Event Attend an evening featuring beautiful jewels and a live auction to help fight breast cancer, with special guest Christine E. Lynn. Proceeds will benefit Boca Raton Regional Hospital’s Christine E. Lynn Women’s Health & Wellness Institute. For more information, call 561-395-3462 or email erich@altierjewelers.com.
OCTOBER 25 Tour de Fashion Event Enjoy a day of fashion shows, food and drink, and exclusive shopping privileges at new luxury outlet stores. Takes place at The Colonnade Outlets at Sawgrass Mills in Sunrise. Starts at 10 a.m. For more information, call 954-8462350 or visit colonnadeoutletstourdefashion.com. OCTOBER 25 10th Anniversary Boca Raton Regional Hospital Go Pink Luncheon Actor and author Rob Lowe is the keynote speaker 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 &
Fri ght ful F e^ t e s HALLOWEEN EVENTS FOR ALL AGES
OCTOBER 1 THROUGH NOVEMBER 3 HOUSE OF HORROR AMUSEMENT PARK Check out this family-friendly Halloween amusement park featuring a haunted house with 30 terrifying rooms. Takes place at Miami International Mall in Miami. Show times vary. For more information, call 305-2064040 or visit houseofhorrorpark.com.
OCTOBER 10-31 HALLOWEEN FRIGHT NIGHTS’ SCREAM PARK, SPOOKYVILLE AND MORE From adults-only haunted houses to kidfriendly entertainment, you’ll find it all here. Takes place at the South Florida Fairgrounds in West Palm Beach. Show times vary. For more information, call 561-793-0333 or visit myfrightnights. com or southfloridafair.com.
OCTOBER 18-26 SECOND ANNUAL SHRIEK WEEK FILM FESTIVAL Young filmmakers ages 6-17 are invited to submit short scary films to the Sugar Sand Park Community Center. Winners receive prizes and have their work premiered in Willow Theatre during Shriek Week. Takes place at Sugar Sand Park in Boca Raton. Show times vary. For more information, call 561-347-3948 or visit sugarsandpark.org.
OCTOBER 24 THROUGH NOVEMBER 2 STRANAHAN HOUSE MUSEUM HALLOWEEN GHOST TOUR Travel back in time for a Victorian funeral and burial at Fort Lauderdale’s oldest home, then join Pirate Pete and his crew for a spiritfilled boat ride. Takes place at the Stranahan House Museum in Fort Lauderdale. Show times vary. For more information, call 954-524-4736 or stranahanhouse.org.
OCTOBER 25-27 OCTOBER 18-26 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 6 p.m. For more information, call 561-347-3948 or visit sugarsandpark.org.
GROSS-OUT HALLOWEEN SCIENCE WEEKEND Participate in ghoulish, gross science activities, watch a human organ show, see scarylooking 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 visit mods.org.
OCTOBER 19 OCTOBER 18-20, 25-27 BOO AT THE ZOO HALLOWEEN FUN AT THE PALM BEACH ZOO Kids’ activities include pumpkin painting, crafts, costume contests, a haystack hunt, trick-or-treating and more. Takes place at the Palm Beach Zoo in West Palm Beach. Start times vary. For more information, call 561-547-9453 or visit palmbeachzoo.org. 146
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.
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OCTOBER 26-27 SECOND ANNUAL BOYNTON BEACH HAUNTED PIRATE FEST AND MERMAID SPLASH Grab your mates for this free two-day festival featuring continuous entertainment, live music, and food and drinks. Takes place along East Ocean Avenue in Boynton Beach. Show times vary. For more information, call 561737-3256 or boyntonbeachcra.com.
Club in Boca Raton. Starts at 11 a.m. For more information, call 561-955-5168 or visit brrh.com. OCTOBER 25-26 Meet Me on the Promenade: Downtown Boca A free street festival with live entertainment, arts and crafts, gourmet food trucks, trunk shows and more. Takes place at Sanborn Square in Boca Raton. Show times vary. For more information, call 561-367-7070 or visit downtownboca.org. OCTOBER 26 Making Strides Against Breast Cancer Walk The American Cancer Society-South Palm Beach Chapter will host this event to raise money for breast cancer research and education. Takes place at Mizner Park Amphitheater in Boca Raton. Starts at 8:30 a.m. For more information, call 561-394-7751 or visit makingstrideswalk.org. OCTOBER 28 16th Annual Boca Raton Regional Hospital Golf Tournament Enjoy golf on a championship course, 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 561955-3249 or visit brrh.com. OCTOBER 29 Decks, Dots and Desserts A women’s evening of MahJongg, Canasta, Social Bride and dessert will kick off the Women’s Philanthropy season for the Jewish Federation of South Palm Beach County. Takes place at Woodfield Country Club in Boca Raton. Starts at 7 p.m. For more information, call 561-8525031 or visit bocafed.org. O
Photos by Gina Fontana
happenings flash
BOCA RATON SYMPHONIA’S MUSIC AND DANCE UNDER THE STARS EVENT Hundreds of guests gathered at Boca Raton’s Mizner Park Amphitheater for a cultural feast of live music and dancing, fine art exhibitions, and tasty wine and hors d’oeuvres during the “Music and Dance Under the Stars” event. The evening was presented by the Boca Raton Symphonia.
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1 Alexis Aubrey, Dana Hauser, Rebecca and Paul D’Emic 2 David & Susan Dubbin and Vivi & Bob Greene 3 Gary Hildebrand, Bonnie Mason, Berge Santo and Henny Sento 4 Steve Pomeranz and Edith & Martin Stein 5 Phyllis Liss, Martin & Edith Stein and Glenn and Bridget Roderman
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Photos by LILA Photo
happenings flash
PIAGET GOLD CUP POLO COCKTAIL RECEPTION Piaget held a Champagne cocktail reception at the International Polo Club, Palm Beach to celebrate the final match of the Piaget Gold Cup tournament and debut its Couture PrĂŠcieuse Collection of high-end jewelry. The 7th Chukker terrace was transformed into a swanky lounge for the event, where guests enjoyed polo, fine jewels and bubbly.
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1 Larry Boland, Lauren Duffy and Keith Brown 2 Pelon Stirling, Santi Torres, Bob Jornayvaz and Adolfo Cambiaso 3 Jeff & Michelle Hall 4 John Walsh, Larry Boland and Alain Riguidel 5 Kyra Goymann, Sandro Piaget and Helga Piaget 6 Bob Jornayvaz
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Photos by Downtown Photo
happenings flash
THINK PINK MIAMI HEAT COCKTAIL RECEPTION The star-studded “Think Pink Basketball” event, hosted by Miami Heat point guard Mario Chalmers and Specialty Automotive Treatments, raised $43,700 for the Mario V. Chalmers Foundation and the Dorothy Mangurian Comprehensive Women’s Center. More than 150 guests attended the reception at SAT’s Fort Lauderdale showroom.
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1 Rafael Jorge, Ronnie Chalmers, Mario Chalmers and Ralph Jorge, Jr. 2 Joe Spath, Megan Pries, Ken Crawford, Lisa Crawford, Maria Heute and Michael Marino 3 Marc Spector and Udonis Haslem 4 Mario Chalmers, Greg Centineo and Ed Dikes 5 Kevin Blair, Joel Anthony and Rafael Jorge 6 Lynne Mandeville and Jim Berry
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Risk management is not a do-it-yourself job. Risk is a delicate issue. You know you should find the right balance between risk and opportunity, but how does that translate into investment choices? The Owens Group at Morgan Stanley has the experience, knowledge and resources to help you maintain that balance within your investments. We will help identify risk, recognize how it could affect your portfolio and work The Owens Group at Morgan Stanley Gary W. Owens, CIMA® CRPS® Investment Management Consultant Senior Vice President – Wealth Management Financial Advisor
toward minimizing its impact. These are times that demand professional guidance. Meet with us to learn more.
Gary P. Owens Financial Advisor Adriana P. Gomez Senior Client Service Associate 490 East Palmetto Park Road Boca Raton, FL 33432 561-394-8696 800-326-5331 gary.owens@morganstanley.com www.morganstanleyfa.com/ theowensgroup
© 2013 Morgan Stanley Smith Barney LLC. Member SIPC.
GP11-01367P-N09/11 7177591 MAR012 07/12
Photos by Jason Nuttle
happenings flash MARCH OF DIMES BORN WITH STYLE EVENT About 100 revelers donned festive emerald attire in honor of the March of Dimes’ “Born with Style: Wearing of the Green” event at Eau Palm Beach Resort & Spa (formerly Ritz-Carlton, Palm Beach). Guests were treated to a Celtic violin performance and Shamrock Cooler cocktails during the festive affair, which raised funds and awareness for the March of Dimes charity.
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1 Zach Mcelroy, Tiffany Allison, Paul Maloney and Tiffany Largey 2 Charles Steadman and Chelsea Berthold 3 Nicole Kirchhoff, Carol Kirchhoff and Rachel Strassner 4 Dzi Nguyen, Karen Holloway and Jenn Hampton 5 Natasha Markovich and Jason Rawding 6 Cliff Floyd, Tiffany Yzaguirre and Josh Cohen
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One fall day of MARVELOUS MAKEOVERS AND GIFTS from the biggest names in beauty
Receive an exclusive STEPHANIE JOHNSON TOTE a gift with your $125 beauty purchase.* THURSDAY, OCTOBER 17 • BOCA RATON FEATURING renowned makeup artists, gifts with your purchase and complimentary treatments from the biggest names in beauty For more information, please call 561.620.1231.
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happenings
now&noteworthy The Seagate Hotel’s Fifth Annual Halloween Costume Party At The Atlantic Grille
Lord & Taylor Grand Opening Celebration Lord & Taylor invites you to be the first to experience their new store in Boca Raton. Join them for a day of celebration, shopping and giving back on October 10, when a portion of sales will benefit the Junior League of Boca Raton and Jewish Federation of South Palm Beach County. Lord & Taylor, 200 Plaza Real, Mizner Park, Boca Raton; lordandtaylor.com.
Salon Alfieri Owner Chuck Alfieri Understands Your Hair Loss
Dr. Allison Guyen and Dr. Kevin Berkowitz
Salon Alfieri is the largest hair-replacement and hair-extension salon in the Southeast, ranking 20th in the nation with Great Lengths International. They specialize in alopecia and chemotherapy-related hair loss and make custom hair systems and wigs for men and women with various attachments from semi-permanent to permanent. They also specialize in hair-loss treatments and stressed-hair treatments. They have an award-winning color team that specializes in color correction and are all Goldwell professionals. Salon Alfieri, 3022 East Commercial Blvd., Fort Lauderdale, 954-4893050; salonalfieri.com.
Doctors Kevin Berkowitz And Allison Guyen Open Advanced PRP & Stem Cell Center In Boca Raton Advanced PRP & Stem Cell Center has opened its doors in Boca Raton. True visionaries in the field of regenerative medicine, Dr. Kevin Berkowitz and Dr. Allison Guyen have brought their practice of stem cell, PRP regenerative medicine to Palm Beach County. “The overwhelming requests for our presence in Boca Raton was the impetus behind the expansion. We believe it is essential to offer higher level treatment options to patients right in their own backyard.” Revered in their field as global leaders in stem cell therapy, Dr. Berkowitz and Dr. Guyen welcome you to change your life for the better—quickly and painlessly. Advanced PRP & Stem Cell Center of Boca Raton, 200 Glades Rd., Suite 2, Boca Raton, 855-900-STEM or 561-447-STEM.
Promotion
Dr. Allison Guyen and Dr. Kevin Berkowitz photo courtesy of Codis, Inc.
Mark your calendars for October 26 when The Seagate Hotel throws its festive Halloween costume party featuring live entertainment, decorations and a costume contest with extravagant hotel, spa and dining prizes. Judging will commence at 11 p.m., mediated by our entertainment professionals. The top three costumes will be voted on by fellow guests. The loudest applause wins! Limited seating available. Call for reservations. Atlantic Grille at The Seagate Hotel, 1000 East Atlantic Ave., Delray Beach, 561-665-4900; theseagatehotel.com.
THE DONNA KLEIN JEWISH ACADEMY EAGLES ATHLETICS BOOSTER CLUB PRESENTS ITS
Eighth Annual Tennis Extravaganza WITH SPECIAL GUEST CHRIS EVERT AT THE POLO CLUB OF BOCA RATON JOIN US MONDAY, NOVEMBER 18, 2013 FOR AN EXCITING MORNING! Doubles Matches, Lunch, Raffles & Prizes For more information call the DKJA Development Office at
561-852-5007
DKJA's Eighth 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 2013
157
happenings [the local real estate report] SUBDIVISION
ADDRESS
BUYER
SELLER
SALE PRICE
PRIOR SALE PRICE
PRIOR SALE DATE
ADDISON RESERVE
7952 TRIESTE PL
WOLFE DAVID
PETERSON MICHAEL J
$305,000
$722,000
03-JUN-05
ADDISON RESERVE
7833 TRIESTE PL
SCHOENFELD FRANCINE
FEIBUSCH JILL
$321,000
$650,000
08-NOV-06
BOCA FALLS
12378 ANTILLE DR
ZHU XINGQUAN
E TRADE BANK
$306,000
$228,400
28-NOV-12
BOCA FALLS
21827 MARIGOT DR
GOLDENBERG STUART R
GOLDENBERG STEVEN
$483,250
$525,000
05-FEB-11
BOCA FALLS
21426 GOSIER WAY
FREEMAN ROSALIND
MINOR ADRIAN
$490,000
$335,000
BOCA GOLF & TENNIS CLUB
17236 BALBOA POINT WAY
VANMILLIGEN KATHLEEN S
SMITH BETTY G
$220,000
BOCA GOLF & TENNIS CLUB
17723 CANDLEWOOD TER
TOGO DEVELOPERS INC
R W SCREW PRODUCTS INC
$250,000
$198,000
01-AUG-95
BOCA GOLF & TENNIS CLUB
17064 BOCA CLUB BLVD 3
SLATER MARY KAY
LEFTON MARGO
$285,000
$185,000
24-AUG-01
BOCA GOLF & TENNIS CLUB
17258 BERMUDA VILLAGE DR
LE JELOUX BRIGITTE HUZE
STERN STACEY N
$270,000
$241,500
20-NOV-02
BOCA ISLES NORTH
19355 KING PALM CT
TAGLIAFERRO RONALD
SKLAR HAL
$462,500
$492,500
03-AUG-04
BOCA LAKES
2656 NW 41ST ST
MARCHALLECK JULIE K
ISSA MICHELE INDIV TRUSTEE
$425,000
BOCA LAKES
3999 NW 27TH AVE
SIMON JOHANNE
BOCA TIERRA X LLC
$468,333
BOCA POINTE CC - CAPTIVA
7553 MARTINIQUE BLVD
GREER CARLA S
DAVIS SAMUEL
$305,000
BOCA POINTE CC - HAMLET
7880 CUMMINGS LN
BENSMIHEN JOSEPH S
GREER BRIAN F
$522,500
BOCA POINTE CC - MERIDIANA
22787 MERIDIANA DR
MIHALACHE GABRIELA ISABELA
JABLON MARSHALL
$185,000
BOCA POINTE CC - MERIDIANA
22765 MERIDIANA DR
THORSEN MATTHEW
RIGOTTI MATIAS A
$245,000
$195,000
BOCA POINTE CC - PALLADIUM
6276 VIA PALLADIUM
GUGLIELMI ANTHONY
UYSAL MURAT
$365,000
$330,000
20-JAN-10
BOCA POINTE CC - VALENCIA
23324 MIRABELLA CIR N
SABBATINO LAURA A
LIEBERMAN HILLEL
$295,000
$250,000
01-DEC-98
BOCA POINTE CC - VILLA FLORA
6412 VIA ROSA
MINADEO KRISTYN L
RUBIN RICHARD
$443,000
$645,000
07-MAR-05
BROKEN SOUND CC - BANYANS
6636 NW 23RD TER
HODNETT ROXANA PAPADOPULOS
WELLS FARGO BANK NA
$122,500
$1,300
30-MAY-12
12-SEP-12 15-DEC-05
06-APR-04 $330,800
24-JUL-12
$280,000
10-NOV-98
01-APR-93
15-JUN-09 17-MAY-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
BocaRatonDelrayHomes.com
Claire B. Sheres, PA *5, &16 H 352 5HDOWRUŽ &ROGZHOO %DQNHU ‡ *ODGHV 5RDG ‡ %RFD 5DWRQ )/ 'LUHFW ‡ One of only 9 associates out of (PDLO ChezClaire#DRO FRP 4,654 Florida sales associates
158
T H E B O C A R AT O N O B S E R V E R
happenings at home
SUBDIVISION
SELLER
SALE PRICE
PRIOR SALE PRICE
PRIOR SALE DATE
ADDRESS
BUYER
MIZNER’S PRESERVE
6251 VIA VENETIA N
RUSSO ROBERT M
HAUSER KEVIN S
$500,000
$480,000
03-JAN-02
MIZNER’S PRESERVE
6181 VIA VENETIA N
LIVSCHUTZ MARINA
STONE FERN K
$580,000
$570,000
26-JUN-03
$250,000
$251,000
16-NOV-07
PALM BEACH FARMS
1025 SW 15TH ST
GRENNAN NICHOLAS M
TRAVO CHRISTOPHER A
ROYAL PALM YACHT & COUNTRY CLUB
1785 SABAL PALM DR
REGAN JANET C
BROWN GARY INDIV TRUSTEE
$1,400,000
SATURNIA ISLES
9838 SAVONA WINDS DR
RS8 LLC
HSBC BANK USA NA TRUSTEE
$420,299
$368,800
22-DEC-11
SEASONS OF BOCA RATON
6565 NW 31ST TER
BORDUAS ALINE F
SOBEL ALAN
$775,000
$775,000
30-JUN-04
THE OAKS AT BOCA RATON
9524 GRAND ESTATES WAY
NEWMAN MICHAEL D
SANTONI GEORGE J
$1,250,000
$1,249,765
27-MAY-04
THE OAKS AT BOCA RATON
9668 BRIDGEBROOK DR
KEYES MICHELLE
RACHLIN ANDREW
$998,000
$1,412,318
04-MAY-05
THE OAKS AT BOCA RATON
17510 CADENA DR
HALBAUER NATALIE
IOTA OAKS LLC
THE SANCTUARY
4100 SANCTUARY LN
PIKE PHILIP ANDREW
SOLAR ISLE DEVELOPMENT LLC
$410,000
$300,000
03-MAY-10
THE SHORES
11217 SEA GRASS CIR
HANINA ETI
MAURER SHELLEY J INDIV TRUSTEE
$459,000
THE SHORES
11308 SEA GRASS CIR
HARIHARAN SUBOTHINI
GRIBBON GEORGE
$465,000
THE VINEYARDS
9788 VINEYARD CT
BAYLIN SARAH K
MIBAB ALAN E INDIV TRUSTEE
$310,000
THORNHILL ESTATES
7518 CHESTER TER
LANDA HAROLD S
LANDA LORI KASS
$210,000
$210,000
01-OCT-97
TIMBERCREEK
2659 NW 26TH CIR
TOMPKINS EMILY
BORDUAS ERIC M
$500,000
$487,500
30-JUN-11
TOWNSEND PLACE CONDOMINIUM
550 SE MIZNER BLVD APT B111
COPPA ROBERT
BRAHMS KENNETH INDIVY TRUSTEE
$915,000
21-DEC-04
TROPIC ISLE
3010 JASMINE CT
SARRIA ALINE
QUIRION MELODY J TRUSTEE
$647,500
07-MAR-06
WALKER’S ISLE
7701 NE 8TH CT
DASCALU ANA
JONES JEANNE B INDIV TRUSTEE
$445,000
WATERSIDE
1048 SW 21ST AVE
CORSA LOUIS C
GINNIS ERIC
$900,000
$760,000
15-SEP-09
WATERSIDE
23305 WATER CIR
FELDMANN NATALIE
WALK TERRY
$320,000
$253,000
27-SEP-02
03-DEC-12
$1,350,000
26-JUL-11
03-JAN-01 $595,000
15-SEP-04 11-OCT-12
26-SEP-06
Source: Palm Beach County Property Appraiser
One of only 9 associates out of 4,654 Florida sales associates
Claire B. Sheres, PA, GRI, CNS, e-PRO, Realtor BocaRatonDelrayHomes.com
®
WoodfieldResales.com OCTOBER 2013
159
givingback
[charity never goes out of style]
NOURISHING SOULS Palm Beach County Food Bank Helps Nonprofit Groups Feed Struggling Residents BY EMILY J. MINOR here are hungry people out there in Palm Beach County, and guys like Perry Borman know all about them. As executive director of the Palm Beach County Food Bank, Borman is faced headon with this suffering, every day. Hunger? In Palm Beach County? Borman must be kidding. But according to Feeding America, a national organization that collects poverty and hunger data, roughly 17 percent of the county’s 1.3 million residents struggle with daily food insecurity. That is, they’re unsure where their next meal is coming from.
T
“
There are at least 120 organizations that are out there on the front line of hunger relief in our county. Our core job is to collect and distribute food to those agencies.
”
– Perry Borman, executive director, Palm Beach County Food Bank
So in swoops the Palm Beach County Food Bank, the 501(c)(3) charity organization that collects food at wholesale levels and then delivers it to the smaller agencies that feed Palm Beach County’s struggling residents. “There are at least 120 organizations that are out there on the front line of hunger relief in our county,” says Borman, who’s been at the organization since February 2012. “Our core job is to collect and distribute food to those agencies.” And it’s been a long time coming. For years, this county’s hungerrelief movement was fragmented, 160
Borman says. One agency did this, another did that—and one of the big problems was having enough refrigerated trucks to move the perishables from one place to another. About a year and a half ago, the Palm Beach County Food Bank was established as the umbrella organization to absorb and expand what used to be called the Community Food Truck Operation. That community operation had two refrigerated trucks. Since then, they’ve added two more, Borman says. With an annual budget of $1.4 million, the food bank gets its goods from restaurants, farmers, commer-
T H E B O C A R AT O N O B S E R V E R
cial specialty shops and donations from the public. Some of it they pay for; some of it they don’t. Last year, the food bank and all its volunteers collected 4 million pounds of food and gave it away at no cost to the distributing agencies. Of course, there are other ways to gauge local hunger besides national surveys. Borman says calls about food assistance to the county’s 211 Help Line increased 30 percent last year. The number of county residents relying on food stamps is up 308 percent since 2008. And almost 60 percent of the county’s school children rely on the federal free and reduced lunch programs. Without them, the numbers
KIDS HELPING KIDS: (Clockwise from Top) Palm Beach County Girl Scouts sort and box vegetables from local farms to be distributed to food pantries and other feeding sites; children in Pahokee receive food as part of a summer nutrition program
would be much worse. How to help? You can volunteer at their 10,000-square-foot warehouse in Lantana. You can organize a neighborhood food drive. You can drop off food. Or you can write a check. Borman and his foot soldiers will take any love you can give ’em. O For more information about Palm Beach County Food Bank, call 561670-2518 or visit pbcfoodbank.org. Their mailing address is 525 Gator Drive, Lantana, FL 33462.
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