Scott Deal portfolio by Scott Deal

ORTFOLI

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Currents

dive 2015

Jan.Feb

Photo: Perrin James

p u b l i ca t i o n s

SEptEmbER - OctObER 2014 • ISSUE 12

cano n 5d 16-35 f/2.8 mar k 2, cano n L ii Lens , 1/500 f/11 iso 400

to the atlantic current

015 has been ushered in and

look at ThE bITE with local fishing

not only are we in a New Year, we are in a new chapter

legend Tom Greene as he updates you on Sailfish season and dishes out

of The Atlantic Current. First, we need to say a big thank you for our

advice on how and where to keep lines tight in the new year. Our rhYThm

supporters, sponsors and readers for a great 2014. You make this, a

section features one of the newest and most definitely unique live music

free local magazine highlighting our culture, possible. Our progress

venues, The Vintage Tap, located on the fringe of Atlantic Ave. This place

couldn’t happen without you. Now, a little on Issue 14—you’ll quickly see

offers live tunes 7 nights a week and of course features a full bar with a wide

a different look at how we present the coastal culture of South Florida.

variety of craft beers. As they say, a photo says a thousand words. What it

Our ace graphic artists have been busy introducing some new design

doesn’t say is how the photographer got the shot. In a new addition

elements in our magazine as well as on our website. Our content

to the ArTS section, we let local photographers show our readers just

will be fresh and interchanging with each issue, and delivered in a

how they scored the shot, and what it meant to them. Our features include

more readable, eye pleasing format. We hope you like it. We DIVE IN

local artist Amanda Valdes along with an article telling an intense tale thats

fish being caught in No-

to 2015 with a look behind the

all too common for avid freedivers.

due to sea conditions,

cover. We follow that up with some newsworthy happenings including the impact tourism will have on us

We follow that up with mUNCh, our food section, that brings a Chef bio on Smoke’s bryan Tyrell and an unreal

weather changes, and

in the coming months as well as the

Dish from 13 American Table. Next is

can normally predict

excellent work being done in Florida and across the U.S. by the Surfrider

the SCENE, which includes a bar bio on honey, Atlantic Ave’s newest hot

what’s going to happen in

Foundation—this is an organization with a grassroots approach you need

spot, along with a cocktail from bill binder at rebel house. Last in this

a period of 30-50 days we

to get to know. Next we launch into our CUrrENTS section featuring a

section comes a few SNApS from the very set in stone how this 2014 movember party at Dubliner and impacts fishing. We get

Q&A with UFC fighter ryan LaFlare, a major player on the move who trains alongside some of the best fighters in the world, right here in

Currents

The BiTe

Kapow. To wrap things up, we have the location of the Issue 15 release

party. Thanks for being in the current in this, our 14th edition.

South Florida. Following ryan we

“

Photo: Jason Arnold

PORTFOLIO

welcome

Use a squid or Bonita belly, and put it on the bottom using an electric or hand-crank reel and you have a good chance of landing a swordfish from 80-300 pounds

fter the summer doldrums and a relative lack of

”

vember and December

weather patterns the playing field levels out and we

periods of southeast winds, temps are up, everything’s good and the cold fronts come through,

and the sailfish start to

Guide PY HOU P A

R R

H H

Subculture’s New

Sweet Spot

R f OURites st O O A li Al fAv Chef lOc

Bryan Tyrell

FREE

AMANDA Climate,

March - april 2015 • ISSUE 15

Tides VALDES & Sea Level Rise

on, dolphin show up again

everything else in the surf,

belly, and put it on the

naments. Some of these

for some reason and fishing

lots of fish on the reef, and

bottom using an electric

tournaments pay half-a-

is very good. With the

in 60-90 feet of water we

or hand-crank reel and

million dollars for 1st place Calcutta-wise.

southeast winds, they will

can catch yellowtail snap-

you have a good chance

blow for 5-7 days at 8-12

per and mutton snapper at

of landing a swordfish

knots and everything is

anytime, day or night—

from 80-300 pounds.

fine, but when you start to

just watch the conditions. The meat of the action—

front is approaching or

sailfish season. They

comes through and the

the year for swordfish—we

come through sailfish

wind is blowing in from

coming from the north or

are already seeing a good

alley which is an area

the west, across land.

the west and for 3-4 days

swordfish bite this year

along our coast in 90-150

People will say “the ocean

feet of water. We have

is rough”, and it is offshore

from West Palm Beach to

because it’s blowing

caught nighttime drifting,

Miami Beach and the

against the gulf stream,

Fishing-wise, along the

15 miles offshore in 1200-

Keys over 150 tourna-

but the beach is calm, and

beaches the bait fish is

1500 feet of water.

ments in the January-

good for fishing.

and it’s going to continue. A lot of these fish are

gone but we still have

Freeskater

Pedro Delfino

March timeframe strictly

plenty of Spanish mack-

There’s a daytime bite in

for sailfish and on any

erel, bluefish, jacks and

1500-1800 feet of water

given weekend you can go

using squid or bonita

out a participate in tour-

Tom’s Picks

The Inversion of

ARTIKaL Sound System

Into The Wild at

s I pack my bags to

swell. Many of the hur-

typical elements of Deer-

travel to Puerto Rico

ricane swells never pan

field Beach mixed with a

out, and you only have one

massive swell. I framed it

bachelor trip, especially

this way to show the entire

when the wedding is the

scene at that moment to

with 10 guys for a

bachelor party, the phone buzzes with texts about the swell to hit the next day.

next weekend. I rose

better tell the story of what

The Groom, Matt Oberman,

super early that next

was unfolding that morn-

a good friend of mine and

morning as our flight

ing. We all met at the air-

avid surfer had friends from

was at 10:30 am and headed

port and contemplated

all over town ready to all

to the beach and shot as

what to do. In the end we

leave to go to Puerto Rico.

much as I could of this

decided to go. Waves were

It was a tough call; cancel

now epic swell that was

also massive in PR but it’s

a bachelor trip and disap-

unfolding upon us. This

always is a bummer to

point a lot of people to po-

shot was taken a bit back

miss a 100 year swell in

tentially score a hurricane

from the beach to see the

your backyard.”

28 theatlanticcurrent.com

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happens when a cold

And with the southeast winds it’s the best time of

approaching cold front

we are going to be impacted

GettinG ready to buy a rod and reel?

Finally, another thing

see winds get up to 20-25 knots it means you have an

as the front moves through.

wItH ben HIcks

“ About tHe PHotoGrAPHer:

migrate, the kingfish turn

March - april2015 2015 •• ISSUE ISSUE14 15 January - February

the shot South-Florida based photographer Ben Hicks has journeyed across the Americas and ventured to exotic locales spanning the globe to compose a profoundly diverse collection of fine-art photography that truly captures the majestic beauty of the natural world. This self-proclaimed “adventure-boy” not only strives to portray the familiar in extraordinarily original ways, but also takes big risks to capture the most complex, often dangerous situations including big waves and precarious animal encounters all to share his admiration for Mother Nature’s creations. Ben’s distinctive vision and inimitable approach to photography renders intricately detailed images that captivate viewers and serve as a testament to his enjoyment and reverence of nature.

get 3-5 cold fronts and it’s

push cold air down and

theatlanticcurrent.com 7

How I Got

January and February. In

we drop to the 40’s-60’s

Gravel KinGs eduardo Mendieta Zion WriGht

Deerfie lD Pier shot dur ing hur rica ne san dy, octobe r 2012

Arts

Tight lines and good fishing!

by tom Greene

sailfish

snaPPers

kingfish

Dead bait or live bait troll with ballyhoos or goggle eyes, slow troll or kite fish.

Yellowtail and mutton snapper on the reefs, with sardines or squid

Live bait trolling or drifting with sardines in 60-90’

24 theatlanticcurrent.com

Gumbo Limbo

PaiNTiNg BeTweeN FaNTaSy aNd RealiTy

UFC’s

The Silhouettes

Freeskater

Pedro Delfino

Plus:

Munch

Wings For Life Upcoming Events

A taste of our local food culture

Jupiterto to Fort Fort Lauderdale Lauderdale Jupiter theatlanticcurrent.com theatlanticcurrent.com

The Inversion of

ARTIKaL Sound System

Climate,

&Tides Sea Level

Rise

Chef Profile ❘❘ dish

Into The Wild at

Gumbo Limbo

Plus:

Wings For Life Upcoming Events

T H E AT L A N T I C C U R R E N T ◗R edesign and development of local coastal lifestyle publication

Jupiter to Fort Lauderdale theatlanticcurrent.com

[ Bryan Tyrell [

aint Blowin’ Smoke

Munch

sandwich and the B Man

had in South Florida.”

Sandwich, which pays

“finest, hand selected,

Much of the restaurant’s

Kansas City. The sandwich

all natural” meats are

early success can be cred-

is based on the famous Z

purchased and then

ited to Tyrell’s extensive

Man sandwich which is

rubbed with Executive

and impressive experi-

slow smoked beef brisket

explains that only the

Chef’s Bryan Tyrell’s “se-

ence. “My background

on a toasted Kaiser bun

began as a member of a

complete with provolone

addition, almost a day’s

competition BBQ team

cheese, two crispy onion

worth of time and care is

named Slaughterhouse

rings and BBQ sauce.

allotted to certain dishes,

Five, which won the

such as a 20 hour smoke

American Royal World

for Burnt Ends or a couple

BBQ Championship twice,”

of hours for the Applewood

he explained. “From there,

tion with Chef Tyrell was some of the popular BBQ

the Head Chef of the team,

and Anthony Bourdain

have passion or you don’t.

sauces by region. “Kansas

Jeff Stehney, opened Okla-

named it ‘one of the 13

I grew up in the Midwest

City sauce is more of a

paid off, because the res-

homa Joe’s BBQ in Kansas

restaurants in the world to

and BBQ is very important

tomato based sweet sauce

taurant has received a

City. I was hired by Jeff as

eat at before you die.’

around there”. Tyrell

while Texas sauce is a little

series of accolades and

the Smokehouse Manager

brought his talents to

hotter. In North Carolina

Cred

Won Amer Cham ican Roya lW pions hip 2 orld BB Q times ed 5 BB Q restau Twice rant s in Tonig nomina Lond ht Be ted fo on and r the one st Amer Tio of his ican Pepe Sand Re wich sandwich stauran London in Lo t ndon es was na in London ” by The Capit med “Bes Daily al Ra t dio “The Meal sa ys Sm Best BBQ ok in Flo e has rida” Open

✶✶✶

and our fellow neighbors

praise from media outlets,

and he taught me how to

Think this guy knows his

Smoke BBQ this past July

you’ll find more vinegar

and friends within the

such as “Best BBQ in Flori-

produce World Champion-

BBQ? There are a couple

to signature dishes such

based and some mustard

community,” he said. “We

da” from The Daily Meal,

ship BBQ in a restaurant.

of keys according to

as the meaty St. Louis cut

based sauces”. We also

hear day in and day out

“Best Ribs on the Planet”

Within three years, Okla-

Tyrell. “One is patience.

pork spare rib that is sea-

learned that BBQ competi-

that folks were craving

from Boca Raton/Delray

homa Joe’s was named one

To do BBQ well you must

soned with house spices

tion can be more complex

something new and differ-

magazine and a statement

of the best BBQ restau-

have the discipline to do

and slow smoked with oak

than one would think.

ent on the Avenue. We

from Sun-Sentinel’s John

rants in the world by Za-

it, and you also have to

wood for four hours, the

“Consistency is critical.

believe in three things at

Tanasychuk stating Smoke

gat’s Guide to Restaurants,

have passion. Either you

Carolina Pulled Pork

For competitions we

Smoke BBQ: Provide value,

“

Only the finest, hand selected, all natural meats are purchased and then rubbed with Executive Chef’s Bryan Tyrell’s secret proprietary rub.

would keep log books on

be consistent, and treat

everything from the tem-

people with respect. The

perature of the smoker to

rest of the business will

the temperature of the

take care of itself....espe-

weather. Was the wind

cially once you try Bryan’s

blowing? Towards or away

ribs.” And those are values

from the smoker? Humid-

we believe in as well.

ity. You dial everything in based on those variables,” explained Tyrell.

Lunch is now served daily with $10 specials available. Happy Hour is from noon

here’s authentic BBQ, and then there’s

Although the food sounds

until 7pm every day in-

complex, the atmosphere

cluding 3-4-1 wine and

at Smoke is quite simple.

well drinks along with

“It’s like the backyard at

2-4-1 canned beers. Last

your buddy’s place,” ex-

but certainly not least,

plains Kennedy. “We want

Sunday boasts an all day

people to feel welcome

happy hour on cocktail

and comfortable, whether

specials only.

they just came from the

“authentic” BBQ.

beach or the board room.”

Fortunately, Smoke BBQ

Kennedy also states that

former of the two and

Smoke BBQ has gotten

the only authentic Kansas

nothing but love from

City BBQ joint in South

Delray. “We have received

Florida, according to

outstanding support from

owner Scott Kennedy.

theatlanticcurrent.com 41

Another topic of conversa-

Smoked Chicken Wings. All the hard work must have

in Delray Beach is the

Photos: Ben Hicks

Chef

homage to Tyrell’s roots in

cret proprietary rub”. In

By Natalya Jones

Chef Profile

BBQ has the “Best ribs I’ve

BBQ stand out? Kennedy

at south florida’s Newest BBQ haven

Try the Food for Some Slow Roast Lovin’

Munch

Chef Profile

So what makes Smoke

“

Ryan LaFlare Spearfishing

the City of Delray Beach

42 theatlanticcurrent.com

Visit www.eatbbqnow. com for more on Smoke BBQ. Follow them on Twitter and Instagram at @smokebbqfl and like them on Facebook at www.facebook.com/ SmokeBBQFL.

theatlanticcurrent.com 43

The Choices of

pro Nathan Behl After months of surFing in Indonesia, South Florida’s of publicity is Finally home. He brought back with him a barrage surf industry, and an in the surf media, an inspiring perspective on the trip ingrained work ethic that will pay for his next surf

Nathan Behl By Cash W. Lambert Photos by ISLANDEYE Photography

The wave was empty. No

nesian barrel just to see

sleeve shirt. His light hair

time above the wave than

one wanted a piece of it.

if it would work - which it

is messy, and you can see

on it. Since then, he’s add-

Not even Nathan Behl,

would, in terms of size - I

in his eyes that he’s tired

ed contests from Hawaii

it seemed, who was sit-

wouldn’t recommend us-

- a combination of work

to Florida to his resume.

ting in a perfect take-off

ing Nathan’s truck. Chanc-

and car trouble, perhaps.

He traveled, scored, trav-

spot. As the blue wave

es are he wouldn’t either.

He looks up, and I do the

eled, scored…But in early

flawlessly peeled towards

An hour and half past the

same: there sits his quiver,

2014, the Behl camp was

him, he didn’t move. He

time when we planned to

lying in wood holsters,

quiet. Rumor was that he

just watched. Moments

meet at his family’s house,

hanging from the ceiling.

moved to Indonesia, tired

before the clean section

his white 2003 Toyota Tun-

He pulls out a 5’9” Webster

of Florida’s lackluster surf

clamped shut, Nathan

dra finally and surprisingly

shape, and the first thing

season. But then a flurry of

swung around and gator

roars back from the dead.

I notice is the Billabong

film edits began dropping,

crawled his way into the

At least enough to get

sponsor sticker on the

and he was ripping. Nearly

wave, standing up and

him home.

free falling, but remaining

board’s nose. “This is one

every surf media outlet

I rode in Indonesia,” he

picked up on it. Nathan

centered on the board,

It’s 9:30 p.m., Friday night.

says, while examining it

Behl was back, and better

like a crashing elevator

We’re standing in the Behl

for any wear or tear. “Well,

than ever.

somehow under control.

family garage in Tequesta,

one of the few that I didn’t

For a split second, his

surrounded by a beauti-

break. I snapped so many

entire 5’10” figure stood

ful neighborhood. The air

boards there.”

below sea level. Less than

is damp from the night

“I remember that wave in particular,” he says, “because everyone was just

a second later, he pumped

rain, and Nathan’s wear-

This isn’t surprising, I think

and pulled back into a

ing black boardshorts

to myself, considering

blue Indonesian barrel

and a gray and black long

that looked so big that

screaming at me to get it.”

his elevator drop wave,

“How big was your

seen on a released video

board?” I ask, expecting

you could drive a truck

entitled 2 Hours, which

him to say something

through it.

features his exploits. The

above a 6’0”.

Figuratively, that is. But

overhead, and broke over

wave stacked double “My 5’9”, he replies,

if you were thinking of

a reef of knives. The drop,

nonchalantly. “Catching

literally attempting to fit

the stance, everything

it on a shortboard isn’t

a truck through an Indo-

was second nature to

a problem. The waves

Nathan. The 20-year-old

in Indo are so perfect,

Floridian first surfed on

so catchable. They have

the nose of his father’s

power, but they hold back

surfboard as a child, and

for you. Most of the drops

it’s been muscle memory

are pretty manageable.”

ever since. I watched him compete in regional East-

I’m surprised that the

ern Surf Association (ESA)

screams of the locals

contests years ago, where

pushed him to go on that

he seemed to spend more

wave, albeit late.

32 theatlanticcurrent.com

theatlanticcurrent.com 33

I used to think that I had to be pro. But now I know I’m going to surf no matter what, and I’m going to have fun no matter what, even if it’s pushing a kid into a wave. It’s a win win.

He doesn’t seem fazed by

made mac and cheese.

decades of surfing

nationally known

any pressure. Nathan walks

The rain continues to pour

meshed in with his per-

Surfing Magazine posted

tall and confident, speaks

outside in the darkness.

sonality - he’s full of warm

on Nathan, which included

slowly and makes every word count - all manner-

Nathan’s quietly eating

smiles. “We didn’t have

a photo and about 75

beside me, so I ask his

a choice. We couldn’t

words, mentioning his

isms that look entirely de-

parents, facing me, first.

say no.”

endeavors in Indo.

cided by him, not adapted

“How did you let your

from others. Whether that’s

son live in Indonesia?”

I look at Nathan. He grins.

“He raised all the money

“Did you see the short

because of his family’s faith, or his innate nature, it’s noticeable.

“I did actually,” I say, enamored to speak on my personal passion:

by himself,” Greg Behl

article Surfing Magazine

surf magazines. Since

answers. It seems like

did on Nate?” Greg asks.

first impressions can

Dinner consistes of chick-

the sun that turned

He’s referencing a weekly

last for hours though, I

en, salad, fruit, and home-

his skin dark through

photo blog that the inter-

decide to play it cool.

“I follow the magazine somewhat closely.”

I hear Nate’s fork hit the

was even asked to be

plate. His turn for an ex-

a surf guide.”

planation on the Indo trip: “Did you look at the com-

“A close friend, Justice St.

ments under the article?

John, has a filming com-

airports. Instead of school-

more and more to live in

books, roadmaps have

the moment but not be

been his lesson guides;

completely blind about

He spends the next few

safety has counted as his

what’s going to happen in

minutes animated. He

pass or fail grade. I want

the future. So many things

Someone mentioned

pany called FTR Films, and

talks about the waves

to know more.

something like ‘well mom

he’s been helping out the

(perfect), the food (don’t

used to matter to me: type of car, nice clothes.

and dad must have paid for

Kandui Resort, promoting

try fast food upon return-

He’s now leaning back in

My view of what people

it’. I jumped on there quick,

it. He told me if I came we

ing to America after being

the chair, full and content.

thought of me, along with

defending him against

could make some videos,

out of the country) and the

He pauses. Then begins:

that materialistic view,

those guys. Because he

surf the best waves in the

waves again (perfect).

“We’re always so worried

left. I used to worry about

saved all the money him-

world. So I worked and

But it’s not just the trip to

about material things, like

that, but now it’s all good.

self. He lives with us of

saved and went for it. It

Indo that I came to talk

what if I had no money, or

Seeing other cultures, ap-

course, but he pays for a

was a 20 day trip, but I

about. He’s spent his teen-

if I could do this or that.

preciating them, that made

lot of his own things.”

kept extending it, and

age years on the road, in

By traveling, I’ve learned

me happy.”

34 theatlanticcurrent.com

life, an attitude. And I wanted to

your little brat cousin who thinks

create food and an atmosphere

he has a gluten allergy. Better

to celebrate that culture.”

theatlanticcurrent.com 35

yet, they will feel like they got their South Florida’s worth with

But let’s get down to what

the nautical vibes and legit

makes a bar a great bar, the

outdoor seating.

spice of life that Longboards does oh so well. First thing’s

The ocean inducing interior

first, happy hour is banging

wasn’t an accident, it serves

out of control. Every day of

as an inspiration. Walk into

the week from 4 p.m. - 6 p.m.,

Longboards and feel the daily

of age patrons can lap up half

B y rst , ro?

Thir By Dana Krangel

PhoTos By Ben hicKs



There is someThing to be said about a

chameleon restaurant. The

off every libation behind the bar

type of establishment that

and soak it all up with $6 bar bites, including arguably Clematis Street’s best calamari. Oh sorry, did we not mention the $1 oysters? But back to the booze. Longboards boasts a solid beer bottle collection and a small selection of rotating taps. But

The surfer vibe and solid seafood selection make Longboards not just quintessentially South Florida, but it evokes a chilled out, throwback vibe and it’s all on purpose. weight on your shoulders momentarily lifted. It’s impossible not to relax in this space and the staff wouldn’t have it any other way. Friendly to tourist and locals alike, it’s really the stellar staff that keep people coming back for repeat visits. The environment,

Longboards brings surf culture to Clematis Street

the people, the food and the drinks. Is there anything else the cocktail menu is where

that matters?

the booze really stars, with signature, hand-crafted drinks

An incredible amount of

Longboards in downtown West

Opening their doors in July of

Florida, but it evokes a chilled

and the much buzzed about

restaurants open their doors

Palm Beach has succeeded in

2011, Longboards quickly

out, throwback vibe and it’s all

Scorpion Bowl.

and then shut them for good

a goal that most restaurants

emerged as a Clematis favorite.

Oh, you can’t drink tonight

Street. The ones that stand up

have: satisfying every palette.

doesn’t simply appeal to one

It’s the spot for happy hour

target audience but instead

hunters, family dinners and

makes various groups of people

celebrations, a perfect place

feel right at home. The ability

for a post-surf chill out and an

to make a space belong to

afterhours live music joint. The

everyone, no matter how many

only friend of yours that might

people feel comfortable there, it’s

not fit in at Longboards is your

the cocktail menu is where the booze really stars, with signature, handcrafted drinks and the much buzzed about Scorpion Bowl.

a true gift. The big box restaurants

imaginary friend and that

The surfer vibe and solid seafood

of the world don’t stand a chance

mostly has to do with the

selection make Longboards not

against a chameleon restaurant.

fact that he doesn’t exist.

just quintessentially South

on purpose. Owner Rodney Mayo

remarkably quickly on Clematis

says he was inspired to open the concept by simply “hanging out

because your family is in town?

tall from the beginning snag the

with some of my longboard

Let’s be real, you live in South

necessary following and you will

surfing buddies.” And woah if

Florida. When is a member of

be hard pressed to find a West

that vision hasn’t come to life

your family not visiting? Bring the

Palmer who doesn’t list

The bacKwaTer by with a surfboard shaped bar and bogaerT boards surfing videos of gnarly waves A great all-around board with a rounded nose, the Backwater’s classic mid-century longboard template is stylish, stable and massive projection screen. “It’s a incredibly versatile. A great glider and throwback to the 60’s surf wave catcher as well. Price: $1,450 available at bogaert boards

constantly playing on the

culture” says Mayo. “It’s a way of

30 theatlanticcurrent.com

whole gang to Longboards, picky

Longboards as a favorite. Now

eaters and seafood cravers alike.

past the three year mark, Mayo’s

The menu is coastal enough to sParK by sea-doo satisfy your aunt that wants her

Say hello to the new SPARK, the latest breaktaste buds through watercraft from Sea-Doo. This easy to to also take a ride craft boasts the most fuel-efficient engine but can even please vacation, available and is light enough for most compact sedans to tow. With several color options and an exceptional starting price, you can’t go wrong. Price: $4,999 available at riva Motorsports

vision was “a casual environment with great fresh seafood to match” and it’s safe to say that mission has been accomplished.

necKlace by liMey loves

theatlanticcurrent.com 31

Looking to get that one of a kind lady a one of a kind piece of jewelry? Look no further than the beautiful handmade necklaces by Limey Loves. Price: $50 available at Mora surf boutique

igrill2 Ok, your friends are over to cook up some tasty steaks on the grill. Wanna’ cook everything just right, right? The iGrill2 has 4 probes so you can monitor cooking temps for 4 different meats and it will alert you when each is at the perfect temperature. No more over or under cooked meats! Just pair the free app (Bluetooth) with the iGrill2 and you’re all set. Price: $99.99 available at www.idevicesinc.com

honda crF 450r

The Tash by bogaerT boards The Tash’s extra-wide, ultrastable platform is designed for fitness enthusiasts interested in taking their yoga workout routines to the water. Surprisingly light given its width and volume, the Tash is designed to be easy to get to the water, and easy to get out after a workout. Price: $1,350 available at bogaert boards

This model features new intake and exhaust ports, a new Dual-Timing PGM-FI fuel injection setup, and redesigned muffler internals to boost torque and increase throttle response. The mass of the bike is also concentrated towards the center, making whipping much easier. There is no second place with this beast, unless the guy or girl next to you has one. Price: $8,699 available at riva Motorsports

20 theatlanticcurrent.com

What was once a dream for skateboarders and surfers alike, has become a reality thanks to Fiik Electric Skateboards. The Street Surfer is engineered with high clearances for both on and offroad riding. A shorter wheelbase gets you in and out of tight turns, over tricky terrain, and back to a hard-surface to ride to your next destination. The wireless control has regenerative ABS braking, speeds up to 25 mph and has up to a 15 mile range. It also comes with LED head and tail lights for nighttime cruising. Price: lead acid: $830, lithium: $1430 available at Fiik.com

Tusa blacK series MasK and snorKel & Tusa sPorT rF-20 Fins The UM-31 Visio Tri-Ex mask is a revolutionary 3-window design that offers an ultra-wide 168° panoramic view. This amazingly wide viewing angle increases the field of vision dramatically over traditional masks. The USP-250 dry snorkel features TUSA Hyperdry Elite dry top technology (pat p) that stops water from entering into the snorkel, a drain chamber and purge valve for easy clearing, and hypoallergenic crystal silicone swivel and mouthpiece. The RF-20 fins are super thin with a lightweight design making it ideal for snorkeling and travel, yet it generates maximum performance and comfort. Price: $49.99 (Mask & snorkel) $29.99 (Fins) available at Force-e scuba

If you do not already own a jar of Florida Salt Scrubs, it’s simply because you haven’t tried it. It feels great to use on hands and feet, leaves them smooth and replenished, and smells amazing. This flavor is made with 100% real Key Lime, with many other options available. Looking for a gift someone will use daily? This is it. Stocking stuffer? You got it. To top it off, Florida Salt Scrubs is based right here in South Florida. Price: starting at $5.95 available at locals surf shop, nomad surf shop, 2nd st surf shop, blueline surf, and boca surf and sail.

theatlanticcurrent.com 21

here’s a 20-acre plot in

striding towards me on the Board-

Boca Raton where nature’s

walk Trail so I swivel my head the

happenings aren’t stopped

other direction to search for the

by man. And because of that,

skunk and the smell hits me again.

its name and its creatures

Thick trees and weeds surround

are guaranteed to bring you

the Boardwalk Trail, like a fence.

back to your childhood.

I’m boxed in. Trapped. While wearing my favorite Hawaiian shirt.

Experience is quickly reminding

aT Gumbo Limbo

Key liMe salT scrub by Florida salT scrubs

The Kid by bogaerT boards The perfect Kid SUP for riders up to 150 pounds that are looking to catch small rollers or big waves. The Kid Surfer Model offers a stable platform but maneuvers easily, for beginners and advanced riders alike. This board is great in the waves but also performs well in flat waters. At only 11 pounds, the kids will be carrying their own board to the water. Price: $899 available at bogaert boards

sTreeT surFer by FiiK elecTric sKaTeboards

Then rings out the sentence that

tions when you smell a skunk in

saves my Hawaiian shirt, spoken

the wild. Either pull a white flag

by the man leading the group.

out of a backpack, which should

“Should you smell a skunk, which

consist of hydrogen peroxide,

is highly likely, it’s not a skunk.

soap and baking soda and be

It’s actually called a Stopper tree,”

prepared to scrub, or run the

he says. His words echo into the

other direction with the agility

forest. Suddenly I’m calm and col-

of a fireman.

lected, but twitching with adrena-

Because the latter fits best now,

stubborn rock, the tour group flows

I take two steps in the opposite

around me, stops, peers over the

direction, expecting safety, and

side of the wooden walkway and

that’s when I see at least 15 people

begin sniffing. I peek over too and

line. Like a river gushing around a

By Cash W. Lambert Photos: Ben Hicks

32 theatlanticcurrent.com

me that you only have two op-

theatlanticcurrent.com 33

SCOTT DEAL

EE T I B

SE CA

St ck A Fork In US!

153

iT B

Number of CheeseCake faCtory restauraNts NatioNwide

561.945.6999 DEALSHEIGHTS@GMAIL.COM

million pounds The amounT of sugar The CheeseCake faCTory uses in a year

PORTFOLIO

]

eAtING OUr WAY tHrOUGH The CheeseCake FaCTory, ONe decAdeNt SLIce At A tIMe

WrItteN bY Linda Haase ANd FeLicia s. Levine ❙ PHOtOGrAPHY bY MicHaeL Price

three people. three hoUrS. three zIllIon cAlorIeS.

p u b l i ca t i o n s

the task: Sample all 34 sinful flavors on the cheesecake Factory’s cheesecake menu and pick our favorites. ¶ Wow, tough gig (friends and colleagues didn’t know whether to feel envious—or appalled). but we were willing to take one, er, 34, for the team. ¶ First, though, we needed a game plan. Food writer Linda Haase was on board as a taster, as was Boca Raton Observer editor/chocolate blogger Felicia S. Levine. A third adventurous soul, culinary expert and executive chef todd billeci, head of catering at Florida Atlantic University, was also willing to engage in our gastronomic CH

B CHEESE IT CA E KE S

cindy Saravia would prove invaluable in helping us navigate through the myriad ingredients, flavors… occasional bouts of sugar fatigue… but we digress. ¶ before continuing, allow us to point out a few things to avoid redundancy later. First,

ChoColAte tuxedo CreAm CheeseCAke: This beautiful cake would fit in perfectly served at a black-tie event. It features layers of fudge cake, chocolate cheesecake, chocolate, and vanilla mascarpone mousse, and is served over ribbons of marshmallow and chocolate syrups.

graham cracker crust. We all reached for seconds, which says a lot, considering it was our seventh piece. Great with a big steam-

ChoColAte mousse CheeseCAke: Similar in appearance to the Godiva Cheesecake, this smooth flavor is a bit denser in consistency and features a tasty chocolate cookie crust. A top layer of Belgian chocolate mousse sends it over the top.

The RunneR-up: Wild BlueBerry White ChoColate CheeseCake: We weren’t sure what to expect here, but found this combination of blueberry swirls and white chocolate chips mixed into a classic cheesecake a wonderful surprise. A light white chocolate mousse topping added yet another layer of deliciousness. “It’s gotta be healthy with all the wild blueberries,” Linda rationalized, indulging in her third bite.

ChoColAte rAspberry truffle CheeseCAke: This is extremely dense, very sweet, resembles a giant candy truffle in texture (hence the name) and is heavily threaded with ribbons of raspberry. Some of us found it a bit too sweet, wishing the raspberry flavor wasn’t so intense.

when we refer to “dollops” of icing, these are no dainty spoonfuls—more like fist-sized mounds. Second, we’d be remiss not to mention the artistry of all the cheesecakes’ presentations. One slice was lovelier than the next, with sugary swirls, ribbons of syrup and mountains of whipped cream as tall and wide as a juice glass. Finally, we’d like to send a shout out to the folks at the Web site “Serious eats,” the first brave souls to endeavor such a feat and live to tell about it. ¶ but now it was our turn and we were giddy with anticipation. Perhaps our knowledgeable—and extremely patient— server, tina, summed it up best: “People come into the restaurant, look at the cheesecake menu and say, ‘I want to try a slice of all of them.’ And you get to do it. You’re living everybody’s dream!” ¶ If we’re dreaming, we don’t want to wake up. OctOber 2011

Chocolate Coconut Cream Cheesecake InseT: 30th Anniversary Chocolate Cheesecake

CHOCOLATE HEAVEN

FRUITY FLAVORS

The BesT:

DutCh apple Caramel streusel CheeseCake This is your grandmother’s winning apple pie—on steroids. A twist on a traditional treat, this ridiculously delicious cake features a

This is a decadent coconut cheesecake packed with chocolate chunks and moist coconut, and topped with a fluffy layer of co-

generous helping of brown sugar cinnamon walnut streusel crumbles atop smooth original cheesecake layers packed with baked

conut cream custard. The whole heavenly creation sits on a layer of yet more chewy coconut and a scrumptious chocolate maca-

apples and caramel. The pièce de résistance: a buttery, perfect

The RunneR-up: 30th AnniversAry ChoColAte CheeseCAke:

MAGAZINE *

AT I O N

FLORIDA

Added Felicia: “It’s like a party in your mouth!” AZINE AS

The BesT:

ChoColate CoConut Cream CheeseCake While this flavor—the fifth we tasted—wasn’t one of the denser chocolate concoctions, it was our hands-down category favorite.

roon crust. Not too dense, not too light—this is just right. Chef Todd likened it to a combination Mounds Bar/Samoa Girl Scout cookie. “I don’t even like coconut, but I absolutely loved this,” said Linda. AG

BEST OVERALL

SWEET INTERLUDE: After sampling six pieces, other diners are starting to point and stare. And while we agreed to pace ourselves, some From of us (Felicia) have found it Che LeFt: Lind f todd a Felicia Billec Haase, difficult to forego second and S. Levin i and e third bites and Linda has already requested a to-go box. We're proud of how we're holding up-a bit full, perhaps, but nothing a glass of water and a quick stretch won’t cure.

dutch Apple Caramel streusel Cheesecake InseT: Wild blueberry White Chocolate Cheesecake

Had we died and gone to chocolate cheesecake heaven? We flipped for this flavor, featuring two original cheesecake layers sandwiching two decadent layers of rich fudge chocolate cake. The slice is swirled with tiny chocolate crunchies and its side is blanked in chocolate shavings for added taste and texture. The crowning touch: A luscious dollop of chocolate truffle cream.

2011

GUYS’ DAY OUT

THE

MEN’S

Five Adventures To Nurture Your Masculine Side

how ofteN New flavors are iNtroduced

Fresh Banana Cream CheeseCake: An ode to classic banana pudding, this flavor came in a close third, with a smooth and creamy cheesecake, Bavarian cream topping and generous helping of sliced bananas. Not a fan of bananas, even Felicia was impressed. lemon raspBerry Cream CheeseCake: “One of the sweetest cakes I’ve ever had,” pointed out Chef Todd. Features layers of raspberry lemon cake, creamy lemon cheesecake, raspberry Lady Fingers and lemon mousse, and topped with a tart raspberry coulis.

Pineapple-flavored cheesecake sandwiched between layers of super-moist Pineapple Upside Down Cake with a pineapple glaze, and topped with mounds of whipped cream (naturally) and a cherry. Chef Todd liked the texture.

pineapple upside doWn CheeseCake:

Cherry CheeseCake: This is the restaurant’s original cheesecake topped with sweet cherry preserves. The cake is lighter and fluffier than your typical New York-style offering. mango key lime CheeseCake: Tart, sweet and tangy, this scrumptious cheesecake served with a mango glaze will have you pursing your lips—in a good way. “This is some good mango flavor!” exclaimed Chef Todd.

White Chocolate Caramel macadamia nut Cheesecake InseT: ultimate red Velvet Cheesecake

OVER-THE-TOP DECADENCE

Number of calories iN a spooNful of cheesecake

key lime CheeseCake: Just like Key Lime Pie—but in a cheesecake. The creamy filling is the perfect balance of tart and sweet, and the vanilla crumb crust provides a nice complement. Topped off with whipped cream and a lime wedge. piña Colada CheeseCake: Delectable layers of moist white cake and original cheesecake, with flecks of coconut and a base soaked in pineapple and rum…the only thing missing is a little umbrella. This is a special flavor not on the menu, so order it by name.

SWEET INTERLUDE: Fourteen slices in, and the table is blanketed with plates, napkins and forks. Our water inü take has increased substantially, we re eating a bit slower and the sugar has begun to have an effect. Linda admits to feeling slightly ÒdazedÓ and Feü licia s forehead is glistening. ÒMy jacket fit when I got here,Ó remarked Chef Todd. A ü passerby lets us know there s a forklift service nearby, should we need a ride after ü the tasting. Everyone s a comedian.

GodivA ChoColAte CheeseCAke: This has a surprisingly silky texture and is served on a flourless dark chocolate Godiva cake base, with layers of chocolate cheesecake, mousse and ganache, then dusted with cocoa powder and topped with a Godiva chocolate square.

Twice a year

ing mug of hot coffee, we highly recommend serving this comfort dessert at your next thanksgiving dinner.

B CHEESE IT CA E KE S

newest flavor

around the restaurant between tastings? ¶ Have a paramedic on standby? ¶ choosing the location was simple: the cheesecake Factory in boca raton was wonderfully accommodating in our crazy quest and Senior General Manager

to divide each piece into three sections for sampling, and stick to just cheesecake one forkful each per slice (that was the plan, anyway). ¶ And there were other concerns: How would all the sugar affect us? Should we drink lots of water? Walk laps

CA S E IT

hershey's

ourselves. After all, these were no wimpy portions: each cheesecakechocolaTe slice weighs about Bar half a pound. We decided

fruit, decadent, candy/cookie/brownie and classic/low-carb). For critiquing, we’d choose a favorite and a runner-up in each category, and rate the rest with a scale of forks ranging from one to five. ¶ We wondered how best to pace

experiment. ¶ Next, we strategized. to keep things manageable, we broke flavors down into categories (chocolate,

The BesT:

White ChoColate Caramel maCadamia Nut CheeseCake Out of all 34 flavors, this was our absolute favorite. this granddaddy of desserts features an indulgent white chocolate chunk cheesecake packed with caramel-drenched macadamia nuts and nestled on a delightful blondie crust. And let us not forget the hill of freshly whipped cream, dripping with a cascade of more caramel. “Nice adult flavors,” observed chef todd. “every bite tastes different and better,” Linda added. We all went macadamia-nuts for this cake. The RunneR-up: ultimate red VelVet CheeseCake: Chef Todd described this perpetual favorite as “like Christmas in a cheesecake.” One of the taller slices, it presents beautifully with thick, interchangeable layers of white chocolate cheesecake and red velvet layer cake. The whole slice is slathered in delicious cream cheese icing and finished off with white chocolate shavings.

T h e B o C A R AT o N o B S e R v e R

White ChoColate raspBerry truFFle CheeseCake: Featuring original

cheesecake swirled with white chocolate and raspberry, it’s covered in white chocolate shavings and sits on a tasty chocolate crust. Has a pleasant flavor that’s milder than its raspberry counterparts. dulCe de leChe Caramel CheeseCake: Fans of the Latin Ameri-

can dessert dulce de leche will flip over this caramel cheesecake, OctOber 2011

ISSUE

AROUND THE WORLD IN 40 BEERS Drinking Our Way Through Brewski Heaven

2011

A SWINGING VACATION Conquering The World’s Best Golf Courses

MEN’S SILENT KILLER When It Comes To Gender, Breast Cancer Does Not Discriminate

Life Is A Swell Of Success For Champion Surfer Kelly Slater

THE

FOOD & WINE

EATING ON THE EDGE

ISSUE

AMERICA’S TOP CULINARY TRENDS

STICK A FORK IN US!

MAY 2012

DEVOURING 34 CHEESECAKES IN THREE HOURS

WINE COUNTRY SAFARI

OUT OF THIS WORLD VINEYARD VACATIONS

Appetite For FASHIONABLY FIERCE

THE

MEN’S

Stylist Calyann Barnett Sets Men’s Trends (Just Ask Dwyane Wade)

ISSUE

}

CULINARY ROCK STAR GUY FIERI DISHES ABOUT FOOD, FAMILY & FAST CARS

by Felicia s. levine

OCTOBER 2011

THEY WILL SURVIVE Meet Five Local Preppers

THE

CAM MAN MIAMI DOLPHINS’ DEFENSIVE END CAMERON WAKE IS ONE OF THE NICEST GUYS IN FOOTBALL. EXCEPT WHEN HE’S ON THE FIELD.

BACK ON TRACK

Get Up To Speed With Race Car Driver Helio Castroneves

NATURE CALLS

MAY 2013

Outdoor Trips To Satisfy Your Inner Adventurer

HAIR APPARENT Cutting-Edge Treatments For Baldness

T H E B OCA R ATON O B S E RV E R ◗L o c a l l i fes ty l e p ub l i c a ti o n

who lyn, N.Y., t of Brook s, “I wasn’ Bo nney 2004, say r: Grace es magazin Founde r blog in the ula in pop ed her ign I lik started f.” Her new type of des it mysel , seeing the decided to cover by Ar tisan Bo oks I e me” I read, so nge at Ho cover a wid sign*Spo og: “We d book, “De l. The bl m ho me tours an this fal vie , fro mo ics ng top is due out replicati lifestyle me jects to range of After ho rself pro : Before & s, ion ipe aT ir rec Do-It-You , her insp en living e style, gre y guides.” a markets, vintag d s and cit blogs an re—in fle makeover d on the everywhe an it the d ows “I fin ign sh ers across dent des design lov “We’re seeing shops, stu sites of 11: 20 Web d r an al Fo person e gold ends sign Tr tallics lik /salvaged globe.” de d rich me nd m purple an seeing a lot of fou a lot of in the for still it’s er I’m d) eth copper, (an g up in ho mes, wh rtops.” pin d counte wo od pop inetry an cab or e ur of fur nit

Five Colorful Decor Blogs Feed Your Inner Designer Thanks to the Internet, decor voyeurs are no longer relegated to touring model homes and waiting for their monthly design magazine subscriptions to get a decorating fix. Now those obsessed with paint colors, fabric swatches and chic furnishings can simply turn to their computers, tablets or smart phones, 24 hours a day. Consequently, there’s been a proliferation of shelter blogs, published by true followers of design: some are interior decorators, some are artists, and some just love to decorate. All present superb eye candy they've gathered from around the world in the form of house tours, trendy products, room renovations, DIY projects, celebrity home previews and much more—most feature their own home projects as well. Check out five inspiring decor blogs that are capturing international attention. The women behind them may operate from around the world, but after previewing their blogs, they’ll feel as familiar as friendly, design-savvy neighbors.

Design * Sponge

(designsponge.com)

Photo by Johnny Miller

AZINE AS

MAGAZINE *

AT I O N

FLORIDA

BEST OVERALL

MSNBC’s Chris Matthews Talks Florida Politics And The Presidential Race

PLAYING HARDBALL

These crafty shadow boxes were made from wine crates

Design*Sponge features more than 400 DIY projects with step-by-step instructions. Here, founder Grace Bonney (with her cat, Turk) sits in front of the upholstered Otomi headboard she created from foam and fabric.

This blog features hundreds of inspiring “sneak peeks” into homes. Here’s the living room of Alissa and Ryan, owners of Horne, an online boutique.

The living room of Studio Bon textile designer Bonnee Sharp— check out the rest of her creative home on the blog.

A DIY project uses pressed botanicals to make pretty pictures 76

T h e B o c a R aT o n o B s e R v e R

MaRch 2011

WHEAT BEST BREW

Weihenstephaner White hoplosion

thirsty for knowledge (and some Cold ones) we drink our way through Brewski heaven

eer is the everyman’s affordable luxury, with the world’s best cost-

dave Crisafi, founder of southfloridabeerblog.com, has traveled the globe sampling beers and now focuses his attention on the South Florida scene, where he covers microbrews, celebrated bars and stores that carry hard-to-find beers. “Locals seemed to respond instantly and that made me want to learn everything there was to know. It’s just my nature.”

and why we decided to critique 40 beers in a single sitting. The

things we do for our readers…

all for you, and the love of brew, we

tapped into three experts—well, two respected beer bloggers and one regular guy who fervently loves the stuff—and sent them to South Florida’s beer nirvana, World of Beer in Coconut Creek (wobusa.com), which is part of a national brand that focuses solely on suds (we’re talking hundreds of types from around the globe, from Dogfish Head’s Ta Henket, the beer the ancient Egyptians drank, to a beer from Weihenstephaner, the world’s oldest active brewery at 1,000 years old).

and then we let them have at

est, because we didn’t want to ruin our taste buds with a super hoppy/ bitter beer at the beginning of the tasting or when we got to the light, crisp lager, it would taste like water,” explained aficionado Dave Crisafi of southfloridabeerblog.com, who led the charge. He was joined by beer expert and blogger Chalie Beatty, founder of mugofsaintarnold.com, and

NUMBER OF BEERS AT WORLD OF BEER COCONUT CREEK: 40 rotating drafts and more than 500 bottles.

thusiast, art director Scott Deal, and they all rated each beer from one to 10. “We jumped around a bit within the categories, as some were a little lighter than others, and rated the beer on how interesting we thought it was, and if we could see Think

drinking 40 brews in a single sitting was smooth aleing? Of Coors not. Still, our three tasters had a stein time. Duff said!

Brooklyn lager

This is another beer that has a slightly more roasted character than other lagers. The sweet malty characteristics round it out and make it a nice balanced beer. “This is good for putting a few back during a baseball game,” Chalie said.

ine why. We found it tasked like skunky dirty water. “Why would anyone pair this with pizza?” Chalie wondered. Scott found it bitter. Surmised David: “This may be one of my least favorite beers in the world.”

THE RUNNER-UP BlanChe de Bruxelles

With one of the most distinctive tap handles out there (the famous Brussels symbol, Manneken Pis, a statue of a small boy

peeing) this beer should be remembered for more than its logo. The fluffy head and smell of fresh lemon beckons you to taste a sip, and lemon flavors move away slightly for a hint of coriander that slides forward to finish this beer off. “This would pair nicely with a piece of baked fish,” Dave observed.

CarlsBerg: A pretty bland beer with slightly grassy notes and not much different than what the macro breweries turn out. “Grassy, skunky with a slight hop in the finish,” Dave said. Added Chalie: “I would probably avoid this.” Peroni: This beer is carried in Italian restaurants, though we couldn’t imag-

(Cheers)…

WHEAT: Wheat is used as part of the grain when making this beer. Usually this is lighter in color and can be hazy. Most have citrus and other light fruit flavors. Everyday examples would be Blue Moon or Shock Top. PALE ALE/IPA: Pale ales have a good balance between malt and hops. IPAs are a bitterer version of pale ale. The most popular version of a pale ale would be Sierra Nevada Pale Ale.

2:31 PM

this beer has a clean, crisp corn flavor, though Chalie called it “a little boring” and Scott said it was “too light and thin.” Drinking this with sushi would not be out of the question, Dave pointed out.

SaN pEDRO ON aMBERGRIS CayE

about 10 percent of it. What they have discovered is stunning: More than 70 varieties of hard coral grow in the crystal blue waters that are home to more than 500 species of fish. Charles Darwin called it “the most remarkable reef in the West Indies” when he visited nearly 170 years ago, and the more

radeBerger Pilsner:

“This is a great example of what a real pilsner should taste like—crisp and light with a nice grassy-smooth

Page 56

Rodney Yee

12/26/07

2:31 PM

meaning “to join,” is a vehicle for self-realization, and for the attainment of balance and harmony

eternal pursuit — there is always more to learn, more to discover. Still, few know more about this ancient art form than Rodney Yee. The

with two books and over 30 video titles on the subject to his name, Yee is one of the most respected yoga instructors in the world, as well as the most recognized, having been featured on

A BALANCED LIFE: “The Oprah Winfrey Show”, “CNN” and “PBS”. If modern-day yoga has a face, it is indeed his.

YOGA ICON RODNEY YEE By Robin Gelfand Photography By Michal Venera

shOw’s premise and lOcalized it—inquiring what (and where) natiOnally celebrated chefs, restaurateurs and cOOkbOOk authOrs lOve tO Order when dining in sOuth flOrida. warning: while reading, yOu may experience

go down and dirty, no fussiness. I love La Camaronera’s killer fried seafood, like their specialty, Pan con Minuta—‘bread with snapper’— sandwich. It’s in a strip mall on Calle Ocho/Little Havana. They also just launched a food truck— The Fish Box, a great Miami bite.”

where to get it:

Steak 954 at the W Hotel, 401 North Fort Lauderdale Beach Blvd., Fort Lauderdale; 954-414-8333, steak954.com.

and Fish Market, 1952 West Flagler Street, Miami; 305-642-3322, garciabrothersseafood.com.

OctOber 2011

ingrid hoffMann

tiMon Balloo Chef at Sugarcane Raw Bar Grill in Miami hiS favorite South

clay conley Chef and Owner of Buccan in Palm Beach

florida diSh: “I love the head-on Shrimp Criolla at Garcia’s Seafood Grille & Fish Market. The place is very simple, but a beautiful depiction of what it is to live in Miami. you sit on the water overlooking the Miami River, all while savoring the spices of our beautiful Latin culture. I’m assuming (the shrimp) is seared then basted in a rich sauce of garlic, spices and herbs. So good that if I knew how, I would make it every day!”

where to get theM: Cây Đa Vietnamese Restau-

rant, 7400 North Federal Hwy., #C5, Boca Raton; 561-998-0278, caydavietnameseatboca.com.

“

Their Summer Rolls, made with shrimp, peanuts and lots of cilantro are some of the best I’ve ever had. They can be bland at some places, but here they are sharp and bright and use the right amount of fish sauce in the dipping sauce. – clay conley

t h e b O c a r at O n O b s e r v e r

”

where to get it:

Garcia’s Seafood Grill & Fish Market, 398 N.W. North River Drive, Miami; 305-375-0765, garciasmiami.com.

Host of “Delicioso” on Galavision and “Simply Delicioso” on the Cooking Channel; author of “Simply Delicioso” her favorite South florida diSheS: “The thing I keep going back for is the Sancocho at Monserrate Restaurant on Coral Way and Aguadito at Salmon & Salmon Restaurant. Both are soup/stews that are real peasant food and at notfancy restaurants. Sancocho is a typical Colombian soup made either of meat or chicken with potato, corn, yucca, plantain, etc. Aguadito is a typical Peruvian soup/ stew made of either chicken or seafood. I love the seafood one and the base is a cilantro broth.”

where to get theM:

Monserrate Restaurant, 2093 Coral Way, Miami, 305-856-8525, mimonserrate.com; Salmon & Salmon, 2907 N.W. Seventh St., Miami, 305-649-5924.

Michael reidt executive Chef at Area 31 in Miami; Food & Wine magazine’s Best new Chef 2001 hiS favorite South florida diSheS: The Dried Kawahagi (Trigger Fish Jerky) and the Kimchi Ramen at Hiro’s Yakko-San in North Miami Beach. The Dried Kawahagi has incredible crispiness and sweetness with a great pungent pop from the aioli. The Kimchi is full flavored and very well balanced which I appreciate. not too much heat, which is never good—and they nail it. For Kimchi fans, it’s hands down the best in South Florida.”

where to get theM:

Hiro’s Yakko-San, 3881 N.E.163rd St., North Miami; 305-947-0064, yakko-san.com.

real PeaSant food: Sancocho at Monserrate Restaurant

Michelle BernStein Chef and Owner of Michy’s in Miami and Michelle Bernstein’s at The Omphoy in Palm Beach; James Beard Award Winner – Best Chef in the Southern United States 2008 her favorite South florida diSh: “The Pork Rolling Cakes at Hy Vong in Miami hits all sides of the palate. The layers of flavors and textures are unbeatable. I always get a second order; I can’t help myself.” where to get it:

Hy Vong, 3458 S.W. Eighth St., Miami; 305-446-3674, hyvong.com.

92 OctOber 2011

LaID-BaCK pLaCENCIa Down south in Placencia, a 35-minute flight from Belize City, fewer than 200 Americans live year-round. The village sits at the tip of a long, narrow peninsula that separates the Caribbean Sea and the mangrove-lined Placencia Lagoon. In Placencia, oversized trucks and SUVs, the machinery of sportsmen are common. Many of the roads are dusty washboards that are poorly mapped, making even short trips bone-rattling adventures. Solitude is easy to find here, however, and so are some of the world’s most highly regarded fishing guides, who are attractions in themselves for the stories they tell at local thatched-roof watering holes. Placencia is often called the “Permit Capital of the World,” and each year hundreds of anglers travel thousands of miles just to stalk this prized game fish. There are also plenty of wahoo, sailfish, marlin and kingfish. It’s a favorite spot for fly fishermen who go after the elusive bonefish, the “gray ghosts of the sea.” February 2013

When his alarm sounds during a late afternoon nap, busy Miami Beach resident DJ Irie admits that when he awakes, he doesn’t always know where he is. As the official Miami Heat spinmaster and owner of two companies—Irie Music Corp., which handles his local and international DJ services, and Artist Related, a talent-management firm that plac-

es other artists—Irie regularly travels to Singapore, Germany, France, the Bahamas and other parts of the world, entertaining huge crowds at games, parties, events and film festivals. And when not trekking the globe, he’s hosting charity gigs at home to benefit his Irie Foundation, which annually holds the signature Irie Weekend Celebrity Golf and Bowling Tournaments to benefit underprivileged children. His life is a mad whirlwind of spin, song, socializing and celebrity. No wonder he’s sometimes a bit discombobulated. “I need to take a nap before I perform, but I never complain,” says the energetic Irie, 37. “When that alarm goes off, I want to go back to sleep, but another part of me says, ‘You idiot, you’re about to take the stage at a venue, play your favorite music, drink, meet beautiful women and get paid. Are you frickin’ kidding me? And you feel like you don’t want to get out of bed?!’” And so, the omnipresent performer averages about three hours of sleep per night, mostly because he just can’t seem to stop going.

to order the Prime Aged New York Strip at Steak 954, cooked medium rare and definitely finished with sea salt on top.”

”

hiS favorite South florida diSheS: “Two of my favorite things to eat are at Cây Đa Vietnamese Restaurant in Boca Raton. It’s an unassuming storefront restaurant in a strip shopping center, but that’s usually where some of the best places are. Their Summer Rolls, made with shrimp, peanuts and lots of cilantro are some of the best I’ve ever had. They can be bland at some places, but here they are sharp and bright and use the right amount of fish sauce in the dipping sauce. And I really like their Whole Fried Fish—it’s vibrant, acidic and perfectly balanced, versus sticky and sweet.”

JANUARY 2008

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

florida diSh: “I like

where to get it: La Camaronera Restaurant michael schwartz

hiS favorite South

Photo by Michael Pisarri

hiS favorite South florida diSh: “Let’s

“

Let’s go down and dirty, no fussiness. I love La Camaronera’s killer fried seafood… It’s in a strip mall on Calle Ocho/Little – michael Havana. schwartz

Clay Conley photo by Pamela Jones; Timon Balloo photo by Marcel Varela; Ingrid Hoffmann photo by Andrew Meade; Michael Reidt photo by Michael Turkell

Chef and Owner of Michael’s Genuine Food & Drink in Miami; James Beard Award Winner 2010

Steve Martorano Chef and Owner of Cafe Martorano in Fort Lauderdale; Host of the Web Series, “yo Cuz! The ItalianAmerican Cook” and author of “yo Cuz! My Life, My Food, My Way”

the sudden urge tO make new dinner plans. by lori laWrence

Michael Schwartz

Pedro itself was named after the apostle Peter, the patron saint of fishermen who settled it in the mid-1800s. Around the start of the 20th century, Englishman James Hume Blake bought the entire 25-mile-long island at a bankruptcy auction for the whopping sum of $625 and turned it into a coconut plantation. Today, that $625 is about enough to buy you a square foot of beachfront property. Visitors will have no problem finding a place that fits their daydreams whether it’s an upscale condo, a boutique inn or atmospheric fishing lodge. Victoria House is a distinguished luxury inn that often attracts families that return year after year. The inn was featured on several TV series including “Temptation Island,” “The Bachelor” and “Gene Simmons Family Jewels.” For a truly Belizean experience, you would want to stay in the thatch-roof cabanas of Ramon’s Village Resort. The rooms have luxury amenities, and French doors open up to terraces and the sea. Gorgeous condo/hotels on the beach include Villas at Banyan Bay, the Mayan Princess and the Belizean Reef Suites. Fishermen and divers will love Captain Morgan’s Retreat, which is reached by a short boat ride north of San Pedro. The resort has thatched casitas, as well as luxury condos.

He’s been nominated for a BET Award, spun tunes at three consecutive Orange Bowl half-time shows, appeared on ABC’s “Good Morning America,” MTV’s “Total Request Live,” and Nickelodeon’s “Teen Choice Awards,” (now called “Kids’ Choice Awards”) and he’s the official DJ to actor Jamie Foxx. Irie is having a blast. He never tires of mixing hip-hop, electric

Irie got his experience spinning at South Beach nightspots, like the former Opium Garden and Prive, as well as Mansion, Hotel Astor and The Forge restaurant. He grew more influential courtesy of his infectious personality, mélange of fine sound and obvious interest in his fans. “I’m a people person, always open and willing to help others,” says Irie, who has product endorsement deals with Heineken and Verizon Wireless. “This translates to my DJ style. I need to do more than play records. I like to get the crowd involved. I want to give and get energy, and have the total experience for everyone in the crowd. People

scores. We like to see such progress.” The Irie Foundation’s mission is to improve the lives of South Florida kids through educational and extracurricular opportunities, with an emphasis on the arts. The nonprofit organization’s ultimate goal is to improve the graduation rate among the young people it serves, with middle school students being mentored and encouraged to remain in the program through high school, ultimately receiving scholarship money toward college or trade school tuition. His proudest moments derive from the successful Irie Weekend event, which this past June celebrated

Spin D { ct r{

preeminent authority on this age-old discipline,

Out the success Of fOOd netwOrk’s highly rated prOgram “the best thing i

Ambergris Caye is easy to get to: just 35 miles east of the main airport in Belize City, a quick 15-minute flight or a scenic 75-minute ferry ride. The tiny one-room terminal at the island’s airport is within walking distance of many hotels, but most people rent golf carts. In San Pedro, people zip around the cobblestone streets on golf carts because local law prohibits cars and trucks. For centuries, Ambergris Caye was itself a sleepy fishing village and export center for coconuts and chicle, a tropical evergreen used to make chewing gum. The tourist boom has grown during the last three decades, and more recently San Pedro has emerged as one of the most popular retire-

ment destinations in the Caribbean. It’s virtually impossible to walk more than a block in the busy downtown without bumping into an American, or at least a Canadian. Many tell the same story: They came for a long weekend and ended up buying property and staying for the long haul. One of the reasons Belize attracts so many North Americans is because English is its national language, thanks to the British. Spanish, Kriol (a Belizean Creole) and Indian dialects are also spoken, but English predominates and is the language of government and business. San Pedro also has become a favorite destination for weddings and honeymoons, and many luxury hotel suites are set aside to accommodate them. Couples often reserve entire luxury inns for their wedding guests. Much of Ambergris’ colorful past was written by the Maya, Mexicans, sailors, whalers and buccaneers who lived and died here centuries before the golf cart was invented. More than 10,000 Mayans are believed to have called the island home, and their ruins are still being uncovered. The whalers came several centuries ago and named the caye Ambergris after the waxy cholesterol substance taken from the intestines of sperm whales—hardly fitting imagery for a place so lovely. San

By Emily Hall

Photo by Ben Fink

among one’s mind, body, and spirit. It is an

ever ate.” as a service tO Our culinarily curiOus readers, we bOrrOwed the

San pedro itself was named after the apostle peter, the patron saint of fishermen who F e b r u a r y 2 0 1 3 87 settled it in the mid-1800s.

Photo by Jeremiah Lazo

The practice of yoga began

fOr superb meals On their Own dime—the public listens. fOr prOOf, check

GREaT BaRRIER REEF From the shores of San Pedro and Placencia, it’s actually possible to see the foamy crest of water breaking over the reef, about a half-mile to a mile from shore. Snorkelers often strap on their fins on shore and swim out. The reef stretches 185 miles along the coastline and links the two Belizean towns. Covering more than 370 square miles, it is the second-largest coral system in the world after the Great Barrier Reef of Australia. Like the country itself, it is largely unexplored. Scientists have researched only

T h e b o c a r aT o n o b s e r v e r

Page 57

mastered by now, nothing could be further from

celebrated chef? because when famOus fOOdies divulge where they turn

scientists have learned about it throughout the decades, the more remarkable it seems. Each year, 200,000 divers and snorkelers take to the Belizean waters to see firsthand what Darwin was talking about. The reef is the environmental and spiritual bond that links the two very different towns and their very different lifestyles. There is total agreement in both places, however, when it comes to the reef: It is a national treasure.

The reef is the environmental and spiritual bond that links the two very different towns and their very different lifestyles. There is total agreement in both places, however, when it comes to the reef: It is a national treasure.

the truth. Yoga, from the Sanskrit root “yuj”

What dining establishment Wouldn’t covet an endorsement from a

Town of San Pedro in Ambergris Caye

T h e b o c a r aT o n o b s e r v e r

The Belize Barrier Reef

that a discipline so long studied would be

Famous Foodies Reveal What—And Where— They Order When Dining Out In South Florida

happy aNNIVERSaRy This year is the 40th anniversary of the renaming of what was British Honduras to Belize, although the country didn’t gain full independence from Great Britain until September, 1981. This helps explain why Belize, a country with a long-running identity crisis, has stayed so unspoiled and undiscovered, though it’s just a couple of hours by air from the United States. Roughly the area of New Jersey and with about 350,000 inhabitants, Belize has the lowest population density in Central America, which means it also has a remarkably high density of pristine land including beachfront property where Americans are building extravagant vacation homes. Eco tourists, too, flock to

Belize from all continents to explore the natural beauty of undeveloped beaches. About a quarter-million tourists find their way to Belize each year, and about 80 percent of them are Americans. They come to explore verdant jungles, but mostly to play on 200 miles of white beaches and enjoy some of the finest diving and sport fishing on the planet. To the north of Belize is Mexico, to the west is Guatemala, to the east is the sparkling Caribbean Sea—and the reef.

PORTERS/STOUTS: Porters/ Stouts are very similar. They each have a roasty, sometimes chocolate or coffee taste to them. Guinness is the most popular style of stout.

many centuries ago and while one might imagine

THe BeST THInG THey eveR ATe } }

Film director Francis Ford Coppola’s Turtle Inn

BELGIAN STYLES: These usually have sweeter, fruitier (some darker, some lighter) notes to them. The most popular version is probably Chimay.

M ay 2 0 1 2

12/26/07

a Tropical Oasis Framed By Two Great Beach Towns—and Linked By One Dazzling Barrier Reef

beer and rum, backpacks and disdain for keeping track of the time. People who fancy Hilton Head will love San Pedro, where the social game is often to see and be seen; those who want to lose their cellphones and escape to a place off the tourist map will love Placencia, where film stars and corporate magnates travel incognito.

– Dave Crisafi

T H E B O C a R aT O n O B S E R v E R

Rodney Yee

By Cheryl BlaCkerBy

saPPoro: We all agreed

sCott deal, beer lover and art director for The Boca Raton Observer, tasted his first beer at age 10 while living in the Bahamas. His tastes grew more adventurous in college, but admits that “sitting with Dave and Chalie was a serious eye opener. It was amazing to learn how many beers there really are out there and the differences between them... and we had clearly only scratched the surface.”

The Boca Raton Observer’s own resident beer en-

ourselves drinking it again,” Crisafi added.

THE RUNNER-UP

Chalie Beatty, founder of mugofsaintarnold.com, named his blog after St. Arnold, the patron saint of brewers, and his quest for the ultimate beer experience includes writing about bars, beer recipes, breweries, home brewing and many different kinds of beer locally and around the United States.

it: “We started from the lightest beers and worked our way up to the bold-

Köstritzer

MEET THE TAsTERs

ing no more than about $20 a pop. It can be light and refreshing,

heavy and sweet—and everything in between. This is why we love it so much.

BEST BREW This was one of the last lagers we tried and it really kicked things up a notch. It’s a black lager, which means that while it has the light body of a lager it’s darker in color, with a more pronounced roasted malt flavor than the light crisp flavor of most lagers. “I was expecting it to have a bitter bite like Guinness, but it was smooth and surprising,” Scott said. added Dave: “This is a beer to show that not all dark beers are created equal.”

By dave Crisafi, WITH Chalie Beatty anD sCott deal

e z i l e B It

Better

wo coastal towns serve Belize as tropical poles that frame the country to the north and south. Though they both overlook the world-renowned Belize Barrier Reef and share the Caribbean Sea, they are polar opposites. At the north end is San Pedro, population 12,000, the only town on Ambergris Caye, the largest island in Belize and its No. 1 tourist destination. Million-dollar homes have sprouted along the island’s dazzling white-sand coast in the last decade as foreign buyers from all over the world, including lots of American expats and retirees, have come to transform a sleepy fishing village into a bustling upscale island resort. At the southern end of the country is Placencia, which at least for the time being still retains the character of a sleepy fishing village with a population of barely 1,000, many of whom live in colorful stilt cottages, earn their livings from fishing or diving and have family histories that go back to colonial days. It’s still possible to buy a small stilt house across the dirt road from the beach for $100,000. While San Pedro is chardonnay and Champagne, Gucci and Rolex, Placencia is

Photos courtesy of the Belize Tourism Board

LAGERs

This is a new beer from the world’s oldest brewery. Unlike Blue Point’s White IPa, which is an IPa with wheat characteristics, this is a wheat beer with hoppy characteristics. The hops are quite pleasant and sit nicely on top of the aroma of citrus and lemon from the strong wheat backbone. “I wasn’t sure what to expect, but what I came to find was one of my new favorite wheat beers,” Dave said. Chalie called it “well-balanced between poppy herbal hops and the sweetness of malt and lemon flavors.” Scott called it “clean with no aftertaste.”

LAGER: Usually lighter in body with a crisp, clean finish (though, as with most things, there are always exceptions). Everyday examples would be any macro-brewed beer like Budweiser, Miller, Corona or Heineken.

Photo courtesy of Turtle Inn

orange Blossom Pilsner: “With a name

DO N

PHOTOS By miChael PriCe

like this you pretty much get what you expect… a big burst of honey upfront with that sweetness sticking well after the beer is finished,” Dave said. This beer reminded Scott of Shock Top. Said Chalie: “I’m not sure if I would return to it.”

Ca B ’T H fro n’t E H W he ere’s m a tell O OR lp a r a PP R yo q oa lig Y u uic sty ht Y , fo k s la llo pr to g w im ut? er al er on to g.

finish,” Dave said. “If you want to know what Budweiser wishes it could be, then check this beer out.” Chalie agreed it was a “solid pilsner.”

T h e B o c a R aT o n o B s e R v e R

DJ IrIe BrIngs On The MIaMI heaT In The naMe Of CharITy

dance music, Brazilian funky and R&B classics. “I take people on a musical journey when I work,” says the goodnatured entertainer. “I go back to when I was 17. I love that.” Coming from a music-loving family, it’s natural that the eligible bachelor would be obsessed with his tunes. Born Ian Grocher in St. Croix, raised in Miami, and educated at a Jamaican boarding school (where his roommate was Grammywinning reggae artist Sean Paul), Irie collected records as a young boy because he liked the feel of vinyl. He learned to spin records and honed his craft via a homemade beat machine created from a Walkman and speakers, and his talent grew from there. He became a DJ at Florida International University’s radio station, and in 1987 graduated with a bachelor’s degree in communications. And soon, his DJ Irie persona (Irie is the Jamaican word for “good”) was born.

must leave my gigs saying, ‘Wow!’” He recalls a female Miami club patron telling him that his spinning helps her escape her problems. That her personal issues go away, if only for a few hours. “That makes it all worthwhile for me,” says Irie. “The need to help others is how I started my charity work,” says Irie, who worked with Big Brothers Big Sisters and the Make-a-Wish Foundation before starting his own foundation. “We help schools in need and recently saw kids improve their reading

“Earning EnougH monEy to BE aBlE to givE Back is to mE tHE joy of living.”

its eighth year, and annually attracts A-listers like Nick Cannon, Joey Fatone, Luke Wilson, his buddy Foxx, and Miami Heat stars LeBron James, Dwyane Wade and Chris Bosh. The Miami Beach-based event raises between $20,000 and $30,000 annually. Irie also is active in the Special Olympics and his Miami Heat pals’ charities, including the Alonzo Mourning Charities and the Udonis Haslem Foundation. “To enjoy what I do is the most important thing to me,” he says. “I tell people not to let life pass them by. I would DJ for free I love it so much, but I need money to support my charities.” He knows he’s lucky to have turned his beloved hobby into a thriving career. “Earning enough money to be able to give back is to me the joy of living,” he says. And that’s no spin. O

novemBeR 2012

SCOTT DEAL 561.945.6999 DEALSHEIGHTS@GMAIL.COM

Lean & Mean

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sistent factor in this unprecedented situation is this: everyone seems to have very strong, differing opinions. Fox explained in the interview with Zeigler: “I’m technically, legally, physically, and mentally female. Everything about me is female… I happen to fall into the transgender category, but I rather describe myself as a woman first, transsexual woman second.” After this statement was made, some major figures in the sport made disparaging comments about the fighter, most notably Matt Mitrione and Joe Rogan. At the time of Mitrione’s statements, UFC officials suspended

p u b l i ca t i o n s

F LOR I DA

In the now

sion of the issue should be allowed.” While his notion to use the situation as an educational opportunity for all those involved in the sport is admirable, Mitrione was suspended for only two weeks and fined an undisclosed amount following his distasteful comments. Male fighters are not the only ones having a negative reaction to the Fox interview. Ronda Rousey, the current UFC Women’s Bantamweight Champion, feels that Fox has an unfair physical advantage. She also would agree to fighting Fox, but only if the UFC wanted her to. On Mitrione’s comments, Rousey said: “I understand the UFC doesn’t want to be associated with views like that… I’m also glad they didn’t straight cut him.”

The Queen of Swords

As a fighter her skill is undeniable but recently Fallon Fox dominates the media

“ ”

I’m technically, legally, physically, and mentally female. Everything about me is female…

or the past couple of months, Fallon Fox has been the most widely talked about MMA fighter, dominating the media and overshadowing all other news regarding the sport. However, the talk is not of her 2-0 record, both by TKO, in CFA matches, but instead on her interview with OutSports writer Cyd Zeigler, where she publicly came out as transgender. The only con-

him and made the following statement: “The UFC is a friend and ally of the LGBT community, and expects and requires all 450 of its athletes to treat others with dignity and respect.” Lorenzo Fertitta, chairman and CEO of Zuffa, LLC, the parent company of the UFC, said, “Obviously, this is not the easiest issue and a lot of people are questioning both sides of this thing. A fair debate and discus-

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professional athletes. While homophobia in the world of athletics is still a pressing issue, several organizations, such as the You Can Play Project, are working toward changing these attitudes. Their mission statement says they work, “to guarantee that athletes are given a fair opportunity to compete, judged by other athletes and fans alike, only by what they contribute to

Commission has reviewed Fox’s application for a license in the state, and deemed that this was not in violation of their rules and regulations. She will next be fighting at CFA 11 on May 24th, which will be presented live on AXS TV. The fighter will face off against Allanna Jones in the co-main event in the women’s 145-pound championship semifinals. Jorge de

No matter what your opinion is of Fallon Fox, as a fighter her skill is undeniable. There have been varying thoughts throughout this debate from members of the MMA community, but this can be a situation that is both educational and empowering.

the sport…” This is a perfect opportunity for the UFC and other MMA organizations to educate their fighters and fans about this issue. The Florida State Boxing

la Noval, owner of CFA, told MMA weekly, “This is going to be an exciting fight between two incredible fighters and that is what this sport, and this night, is all about.” No matter what your opinion is of Fallon Fox, as a fighter her skill is undeniable. There have been varying thoughts throughout this debate from members of the MMA community, but this can be a situation that is both educational and empowering. The focus that Fox has brought to the world of women’s MMA can only be a positive thing, and will serve to make female fighters train harder and, one day, in the not too distant future, rival their male counterparts in garnering respect in the cage and enthusiasm from fans.

FIGhter 411

34 As of today, the number of Amateur MMA events the state of Florida has had in 2013 (so far).

423 There are so far

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lon based upon skill . . . If I have to fight her, so what? I am going to go in there and give it my best shot and do everything that I can to prepare for that person as much as I can and I’m going to win that fight.” Mitrione has since issued an apology for his comments, and has agreed to work toward making amends. The UFC is working with GLAAD (the Gay & Lesbian Alliance Against Defamation) to help decide how Mitrione can repair his relationship with the lesbian, gay, bisexual, and transgender community. Mitrione stated: “I want to apologize for my hurtful comments about Fallon Fox and a group within our society, which, in truth, I know nothing about… I now know there’s an important line between expressing an opinion on a subject and being hurtful and insensitive. I crossed that line by expressing my views in an ugly, rude, and inappropriate manner... I know there are people who look up to UFC athletes and I let them and myself down by setting a very poor example.” He further stated, “I am embarrassed I chose to express myself in such a fashion and am looking forward to living up to this apology through my future actions, words, and conduct.” For people in the LGBT community, coming out can be a very difficult, yet important, event in their lives. This is especially true in the case of

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The Blackzilian Featherweight Sean Soriano is Ready to Take on the World

”

Jessica Eye, fighting for Bellator in the Women’s Flyweight division, sees a chance to get into the cage with Fox as a challenge, one that she is up to. She told Fight Hype: “I think that it’s a great possibility that a female fighter . . . could beat Fal-

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Fallon Fox, that’s a strong person. Despite what the person has been through in their life, that’s a strong person. I’m a fan of that person because of what they’ve gone through and what they’re willing to go through.”

I think Fallon Fox, that’s a strong person. Despite what the person has been through in their life, that’s a strong person. I’m a fan of that person because of what they’ve gone through and what they’re willing to go through. Jon Jones

For all the fighters who have negative opinions of Fox, there are those who are equally supportive of the fighter. Jon Jones, the current UFC Lightweight Champion, called Mitrione a “scumbag” while Fox, to him, is a “strong” role model. Jones said: “I think

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J a n U a r y 2 01 3

ELEVATE YOUR TRAINING A

s MMA Fighters and Fans, you know that it would be ideal to win by KO early in the first round of a fight. Unfortunately, this is not always the case. Some matches can go on for round after round and, no matter what moves have in your arsenal, stamina and endurance will be your keys to coming out the victor. While many professional athletes train at high altitudes to improve their performance, many athletes in South Florida do not have this luxury due to issues of travel and convenience. So what can we here in South Florida do to train in a comparable fashion? You may be familiar with Hypoxic training, but for those who are not, it involves training in an environment that simulates these high altitudes. The Elevation Training Mask will allow you to train like you were in the mountains while remaining here in Sunny Florida. Some may be hesitant to try this product, wondering if it really works. Read on to find out how this mask can improve your endurance while training and fighting. The Elevation Training Mask simulates higher altitudes by reducing the partial pressure of oxygen taken in by our bodies. Our bodies experience a physiological change as a result in this drop in oxygen, due to survival adaptation processes. This will cause improved oxygen transport and the utilization by skeletal muscles. This product will also improve your lung stamina, increase lung capacity, oxygen efficiency, and overall mental focus. When using the mask, you can get the same intensity of workout in less than half the time. Surely these are all benefits for not only MMA Fighters, but also anyone who wishes to increase their stamina and endurance.

FIGhter 411

Win your oWn While we could list numerous graphs, charts, and studies that have proven this product effective, we would instead like to give you the chance to try the product for yourself. Simply enter our “Lights Out” photo contest and you could win an Elevation Training Mask of your very own (See p.96). Additionally, you can purchase or learn more about this product at trainingmask.com.

Whether your beat is the

Made from the same 3k carbon fiber as their most popular frames, the Stradalli Napoli with 9000 dura ace11 Speed carboN bike will be one of the quickest yet most comfortable bikes you have ever ridden. This bicycle offers increased pedaling efficiency, more horizontal deflection, and lateral stiffness of the frame.

local crit, district champion-

Luis “The BaBoon” PaLomino Dominates FLoriDa mma

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he lifeblood of every sport comes from the amount of unfettered excitement it is able to generate through each contest that gets respectively played out. The entertainment value of whichever sport you want to plug into this next sentence hinges upon the unpredictable outcomes generated by their athletically superior participants: the competitors that define themselves by a micro-analyzed performance, taking place in a comparatively small amount of time. It is here that they are granted their moment to separate themselves from their competitors, opponents, even their own teammates. Whether it is the savage athleticism presented on the football field, the explosive grace on the basketball court, the controlled fury on the hockey rink, or the coordinated actions on the baseball field, athletes are judged by their fans and each other, based on how they perform

components that allow the athlete to realize their fullest potential. Their fully customizable cycles, high quality cycling apparel, and accessories let you bike like the pros without draining your bank account! No matter what your cycling needs, Stradalli has the one for you. carbonroadbikebicyclecycling.coM

on that big stage.

Products by Stradalli Model aliSon Skipper PhotograPhy by andre rowe Model agency kruSh tMk

Fighter 411

M ay 2 01 3

ana White is the undisputed boss of the biggest MMA fighting organization in the world. Whether you view him as the all-powerful ruler of the world of mixed martial arts or just another high profile entertainment mogul and business man who has paved his way to the top of his niche with big brains, a big ego, and an even bigger mouth, is pretty much irrelevant. Irrelevant, of course, considering he is the absolute man when it comes to all-things UFC: what he says goes.

in case you’ve been living deep beneath a pile of bricks for the past year, Nick Newell happens to be the pro-fighter that has amassed his unblemished 9-0 record with only one arm.

Nick “Notorious” Newell, undefeated MMA sensation, recently signed to the World Series of Fighting after a stint with Xtreme Fighting Championships. Being undefeated in any combat sport after nine fights is no easy task. But in case you’ve been living deep beneath a pile of bricks for the past year, Nick Newell happens to be the pro-fighter that was born with a condition called congenital amputation. Thus, not only is he a 9-0 undefeated war-

Move of the Month

Fighting Championship. With his recent signing with the WSOF, that dream appears more and more attainable, with one leading factor positioned firmly at the forefront. But it wasn’t always this close for the Notorious One. Dana White used to talk about women’s MMA like it would never take place under the UFC umbrella. Just two years ago, MMA-Core showed a TMZ.com video of Dana White being “street interviewed.” They asked: “When

Photo by Rene Pimentel

Somebody deServeS Their equal opporTuniTy in The ocTagon

Written by Tommy Glover Photos by Andre rowe

rior in mixed martial arts, he’s a 9-0 undefeated fighter that has amassed his unblemished record with only one arm. Like all MMA fighters that are serious about their profession, Newell not only wants to be a champion, he wants to be a champion on the world’s biggest stage: a titleholder in the Ultimate

are we going to see women in the UFC?” White’s rapid response: “Never.” Prior to that brief yet telling opinion, White went back and forth between the opinions that “women aren’t talented enough” to “the current talent pool is too thin to support a women’s division in the UFC.” This isn’t an effort to show that things A p r i l 2 013

Signature Move

the takedown

DuTCh KiCKboxing LegenD Henri Hooft brings his ParTiCuLar sTyLe of CoaChing To The bLaCKziLians By SHeenA Cupid;pHoToS By RyAn LoCo

Born To

Fight

Shooting Star

The CoaCh’s Corner:

SeriouS Stand-up

“I always try to be better than my opponent and well prepared… People train for their opponents, but I don’t do that. I make myself so good, so perfect, that the other guy needs to train for me.”

Fighter 411

ince its establishment in 2011, the Blackzilian “super-camp” has boasted an impressive entourage of big name successors in the octagon, including Rashad Evans, Vitor Belfort, and Alistair Overeem, to scratch the surface. Behind the scenes, the Blackzilian coaches work tirelessly to make their fighters as well rounded as possible. However, every MMA fight starts on its feet. That’s where the striking coach comes in. Henri Hooft is the accomplished head striking coach for the Blackzilians at Jaco Hybrid Training Center in Boca Raton, Florida, and the genius behind striking talents like Abel Trujillo, Michael Johnson, and Tyrone Spong. Hooft started his kickboxing career in the Netherlands in 1985, having been influenced by his younger brother to leave soccer. The transition was easy for Hooft, having had an on again,

off again relationship with Karate for the previous two years. His first sensei was famed UFC Dutch mixed martial artist Gerard Gordeau. By eighteen, Hooft was a professional kick boxer, continuing on to become a world champion by winning

what are Strength & they thinking Conditioning

a stunning one hundred and eleven bouts during his four-year reign. His losses amount to a dismissible eight in number. His kickboxing style incorporates technical, mental, and physical aspects that Hooft carries over into his coaching. “I always try to be better than my opponent and well prepared . . . People train for their opponents, but I don’t do that. I make myself so good, so perfect, that the other guy needs to train for me.” It’s a tactic he feels is seldom used in MMA today: “Everyone has a game plan until you get punched in the face . . . You can train for a guy in the morning, [then something happens to him] and the fight is off and you fight some other guy. If someone has a dangerous right hand, be aware, but still do your own technical stuff. Can you imagine that you have weapons that you cannot use because [you are wary] the other guy has weapons?” Hooft’s coaching contributions came long before his migration to America. He met and trained with kickboxing legend of Rob Kaman in Move 1988 at Mejiro the Month Gym in Amsterdam. The gym, Hooft describes with reverence, is “a gym of champions.” Indeed, by the latter part of the eighties, Mejiro Gym had its own style of fighting, combinBy Sheena Cupid ing its technique with fearsome photoS By Ryan LoCo

Stand-Up GUy

Henri Hooft Head Striking Coach For The Blackzilians At Jaco Hybrid Training Center

J u n e / J u ly 2 01 3

3 Hooft’s straight left is immediately followed by a sharp right hand, pushing off of his right leg. The purpose is to force his opposition to focus attention to protecting the head, drawing attention away from the rest of the body. From head to toe, his entire body torques in a power assist.

World Champion KiCKboxer Henri Hooft ShareS a Go-To CombinaTion for The fiGhTer on Their feeT

efore becoming head striking coach for the Blackzilians, Henry Hooft was a champion kickboxer. Hailing from the Netherlands, Hooft can claim an impressive number of fights behind him to match the equally impressive list of fighters he has trained with over the years. Names like Bonjasky, Aerts, and Mannaart litter the not so distant past of Hooft, with rising stars like Tyrone Spong paving his future. A fan of throwing low kicks, Hooft shares a quick technique with Fighter411 that also incorporates a barrage of head-centered hands.

4 A left hook further solidifies the cover. Although Hooft assumes the position of the aggressor, notice how his guard is constantly in place. He shifts his weight onto his lead leg in preparation for the finale.

1 Hooft begins squared off with his opponent, guard up in a basic or fight stance. Already, he has primed his footing to maximize power and distance. The genesis of the entire sequence is calculated here.

5 2 Here, Hooft fires off a straight left to the head, a term he differentiates from a boxer’s jab due to the power generated from a subtle twist of the hips. Here, the jab does not simply “snap” as he maintains pressure to open the door for the following strike. Notice how he rises to the ball of his left foot to accomplish this.

The final punch follows to punctuate his assault on the head. With the entire cover geared toward the head, Hooft throws a devastating low kick into the leg of his opened opponent. He steps in to bridge the gap in a powerful finish, striking with the shin in full contact as his body rotates 180 degrees in devotion to the kick.

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PROFILE Island Magazine is a local, Grand Bahama-produced Visitor/Welcome magazine that is published twice a year. With its premier issue in the summer of 1996, Island magazine began to showcase stories that celebrate life in The Bahamas, with a special emphasis on the news, developments, artists, activities, businesses, history and cultural events that make up Grand Bahama’s unique island character and ongoing visitor appeal.

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2015

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Born and raised in the Bahamas, I spent my formative years in and around both my Grandfatherâ&#x20AC;&#x2122;s and Uncleâ&#x20AC;&#x2122;s printing plants. Deciding to take more creative path, I left the islands to study Graphic Design and Photography at Ringling College of Art and Design in Sarasota, FL. Having more than 15 years experience as an Art Director, with a strong focus on publication design, my credentials include Boca Magazine, the Boca Raton Observer, Grand Bahama Island Magazine, The Atlantic Current, and Life

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and 2 sons, coaching soccer and fishing in the islands.

Association and The American Advertising Federation. In my spare time, I enjoy spending time with my wife Thank you for taking the time to review my work.