M A G A Z IN O F F IC IA L
guide to greens
+Best
Dressed
season’s top dressings and recipes SPRING | SUMMER 2013 flavorswellington.com
E E O F TH E W
S TI V A L D W IN E F E N A D O O F L L IN G TO N
Tim Gannon
the exclusive interview
local
FLAVORITES
Vanilla Ice
Kris Kampsen Roxanne Stein
dish with us
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flavors Wellington | spring/summer 2013
the preview issue | your dining guide
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4
flavors Wellington | spring/summer 2013
table of
contents Spring | Summer 2013
Flavors | The Preview Issue
on the
scene by Elizabeth Mathews| Writer Just outside of Wellington, we visit Swank Farms for an experience unlike anything in Western Palm Beach County. Check out where some of the country’s best chefs hang out and what they do with 150 of their dining buddies.
pg. 40
the flavors
interview by Jeanne Willard | Staff Writer We sit down with Polo Hall of Famer Tim Gannon. As co-founder of one of the world’s most successful restaurant companies, we talk to one of Wellington’s most iconic figures about his fresh new vision. Get an exclusive sneak peek into his new project, and how he is applying his expertise to grow it across the region. (It’s coming here too)
pg. 36
check out our
also!ecipe
Cover R
e
usiv
xcl an e
pg. 32
Vanilla Ice Kris Kampsen Roxanne Stein
flavorites pg 17 pg 24 pg 47
flavorswellington.com 5
flavors spring|summer
in every issue
depts
The stories from inside our quarterly departments from our
word of
kitchen
mouth The Collection
Guide to Greens
sweets Uncorked + Tapped
A collection of elegant edible leaves
What you should be drinking
pg 14
pg 30
pg 46
See + Scene
Best Dressed
Key Lime Meringue
Partners redefining local dining
Happening at Welli Deli
Top salad toppings for this season
Contemporary twist on classic favorite
pg 33
pg 47
pg 14
Off the Chain
Buca diBeppo offers small plates
pg 14
Secret Ingredient
Hidden in Whole Foods
pg 18
The Experts
Advice from the industry
pg 21
current
trends Spring Forward
Seasonal tablescape trends
pg 24
Editor’s Picks
Season’s must have gadgets
pg 26
the
final word with Gabriel Finocchietti
66
sips and
flavorsWellington Wellington | spring/summer 2013 flavors | spring/summer 2013
pg 54
The Perfect Match – Polo and Brunch Experience the energy of the legendary Sunday, world-class polo and brunch at the International Polo Club Palm Beach. Designer shopping, wall-to-wall buffets, champagne, specialty bars, celebrity sightings, live music, and high fashion. The best match in town!
Every Sunday at 3 p.m. through April 21. For tickets or group sales, please visit InternationalPoloClub.com or call 561.204.5687 or 561.792.9292.
On-site or Off-premise PoloClubCatering.com
3667 120th Avenue South, Wellington, Florida 33414 PHOTOGRAPHY BY LILA PHOTO the preview issue | your dining guide
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Spring | Summer 2013 preview issue + event program
Manuel Bornia editor
No need for long letters, we sincerely hope you like the mag as much as we do. Read it, love it, share it. More to come. Send thoughts: editor@flavorswellington.com
like us on d follow us on e
M. Ramon Martinez creative director
Jeanne Willard staff writer
Maria Mills-Benat food editor
contributors
Angela Cooper, Stephen Cole, Elizabeth Matthews, Jordan Miller Francesca Coviello
photo director + photographer contributing photographers
Rochalle Stewart, Steve Moss, Luke Stewart published by
Experimar, Inc | Niche Publishing Division communicate + connect tel | (561) 247-5378 email | info@experimar.com web | www.experimar.com Flavors Magazine will be published quarterly by Experimar, Inc and is the official guide to Flavors Food and Wine Festival presented by the Wellington Chamber of Commerce. The publisher and Wellington Chamber of Commerce assume no responsibility for errors or omissions. No part of this publication may be reproduced without the expressed written consent of Experimar, Inc. All of the design, photography, editorial, and content is property of Experimar, Inc. Publisher reserves the right to refuse advertising. Publisher accepts no responsibility for advertisement errors for artwork provided or created and approved. All submitted materials are subject to editing without notice.
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flavors Wellington | spring/summer 2013
You want elegant. Or sophisticated. Or intimate. Or one for the ages.
We’ll make your wedding an event to remember. Just select any one of our gorgeous venues.
International Polo Club
The Wanderers Club
r The Mallet Grille r The Mallet Patio r The Mallet Poolside r The 7th Chukker Restaurant r The 7th Chukker Veranda r The Pavilion
r Duke’s Bar and Veranda r Stables Restaurant r Poolside r The Half Way House r Ballroom
For a private consultation, call us today at 561.282.5343. | InternationalPoloClub.com | WanderersClubWellington.com the preview issue | your dining guide
flavorswellington.com 9
Beverage Partners PRP Wines PRP International is the 2013 Flavors Wellington Food and Wine Festival official beverage partner. Dedicated to providing consistently top quality products to their clients, they strive to provide the services to match their stellar product. Their experienced Wine Consultants educate and inform about fine wines and how to match them with delicious cuisine, consult with restaurateurs in selection and ensure that your restaurant has what it needs to serve its clientele. Ultimately, they build and maintain lasting relationships with their clients through their knowledge of wine and their sensitivity to the clients needs. Striving for variety and innovation in everything they do, from the products they develop to the way they are packaged and presented to existing and prospective clients - PRP Wines is the perfect pairing for hospitality industry professionals looking to expand on their offerings.
Winehooch.com A not so serious approach to drinking serious wine, Winehooch.com is a fun and interactive blog and wine event hub for the region. They believe there is a time and a place to be super serious about your wine, never snobby. Winehooch.com is the place to go for wine reviews, tastings in the area, the latest and greatest establishments to enjoy wine, and anything else that is on their mind. Sip and leave the attitude behind.
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flavors Wellington | spring/summer 2013
From the Event
welcome
[Welcome to the Tenth Anniversary of Flavors of Wellington, now touted as the “Signature Event” for the Wellington Chamber of Commerce as well as the premiere food and wine tasting event in the Western Communities. Thank you for celebrating with us! This affair introduces some of the finest establishments in our area to our audiences. We wish you a fabulous time tonight and look forward to celebrating this smashing success with you. We wish to thank our host venue, chairmen and host committee, vendors, sponsors, members, volunteers and our residents for this success. Flavors brings together the best of the best Wellington Chamber restaurants, catering venues, wholesale and gourmet markets as well as country clubs who showcase their businesses, products, menus and exceptional service staff. This event could not happen without their participation and we are so grateful to each of them for joining us. You will enjoy an evening of dining and dancing to Music Masters International 20- Piece Stage Band – we literally receive calls 5 months in advance each year with people hoping to see the Music Masters International Band. Their unique music makes this event unlike any other - so feel free to dance the night away! This, our inaugural Flavors 2013 Magazine will be a valuable resource to you and we hope you use it as a dining and resource guide to all that is delectable food and wine in Wellington. For those of you reading this after the event, Flavors is much more than a tasting party or a magazine - it is a movement. We hope you enjoy this issue, as our Fall edition is already underway to kick off our quarterly publishing. We thank everyone involved with this event and especially thank you for supporting this one of a kind evening! Bon Appétit,
Michela
Check Out
Michela Perillo-Green Executive Director | Wellington Chamber of Commerce
our dining guide | pg 49
Judges Table
Participants
John and Saundra Mercer,
Buca di Beppo Breakers West Country Club Carrabba’s Italian Grill Chick-fil-A Dunkin Donuts Field of Greens Hurricane Grill and Wings India Bar & Grill Johnson’s Custom Cakes Joseph’s Classic Market McDonald’s Napolitano Cucina
Judge Table Chairs 2013
Victor Connor, Chamber President Alec L. Domb, Esq. Chamber Past President Anne Gerwig, Councilwoman Kris Kampsen,All American 6-Goal Pro Polo Player Max Macon, FPL Area Manager, External Affairs Dr. Carmine Priore, Former Mayor Peter Robinson, Green Market Manager Roxanne Stein, WPTV Newschannel 5 Anchor Michael Stone, Equestrian Sport Productions Leslie Gray Streeter, Palm Beach Post
Short Stacks Starbucks Coffee Stonewood Grill & Tavern TCBY Wellington The Cookin Yogi The Diner of Palm Beach The Fresh Market Universal Living Sprouts Welli Deli White Horse Tavern Catering Whole Foods Market
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REAL PROPERTY TRANSACTION & LITIGATION, ESTATE PLANNING, PROBATE AND GAURDIANSHIP ADMINISTRATION, BUSINESS LAW
This last year as President of the Chamber has been quite busy. I would like to thank our Board and our Membership for allowing us to accomplish together an impressive list of feats this year. • • • • • • • • • • • • •
Member retention at 85% New membership up 39% Most successful Flavors of Wellington Roundtable series monthly Medical Arts District Presentation Successful Health and Wellness Expo PBC Sheriff Candidate Debate Relaunch of Young Professional Org Grew Ambassador Committee Added Public Relations and Marketing Presented our Meet the Candidates Presented our State of the Village Congressional Candidate Meet & Greet
• • • • • • •
Produced a Medical Arts Bus Tour Produced our Beyond Wellness Festival Produced Equestrian Season Luncheon Successful Winterfest with Vanilla Ice Enhanced, grew and added City Staff to Medical and Wellness Committee Produced our new Medical and Wellness Supplement Publication Appealed to Wellington Village Council on issues including Equestrian Village, Restaurant/Business Closing Hours, Dressage in Wellington and more.
I will continue to serve the Chamber Board and support our mission moving forward. Thank you for allowing me to serve as President. I also look forward to serving you through our law offices and Quality Title Company.
Alec
The expertise to deliver on the protection you want for your transaction. WWW.QUALITYTITLECO.COM
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flavors Wellington | spring/summer 2013
| TEL (561) 578.8900 OFFICES LOCATED AT 11199 POLO CLUB ROAD | WELLINGTON, FL
flavors spring|summer
the word of
mouth
What’s Cookin’ | Secret Ingredient | Vanilla Ice: Flavorite
Which
celeb is chef
smiling at?
What’s Cookin’
who dines here?
our team hits the town to find out We dish with local chefs, talk to diners and find out what is going on in all things foodie. Call it the talk of the town, at Flavors Magazine we will call it Word of Mouth. Here is what’s happening in Wellington.
pg.14
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word of mouth
The Collection
juan gando and partners build the area’s food benchmarks, celebs follow By Jordan Miller Photos by Francesca Coviello
[Wellington has always had good restaurants. The kind of places locals like and visitors will stop into when they are in town. That has been our foodie profile for as long as any of us can remember. While that system has worked well, attracted nearly every national chain and kept most places relatively busy, we can’t think of a time when we were near the top of anyone’s list of culinary destinations for the sake of food. That is changing, and changing fast.
When these people are in Wellington, they can be seen eating at Oli’s and the Grille
= See + Scene
In 2010, Ecuadorian transplant Juan Gando and his partner Dustin Parfitt opened their first establishment in the Wellington Green Square shopping plaza. Oli’s Fashion Cuisine, aptly named in honor of C. Oliver Wellington (namesake of our town), offered a unique approach to food and good service. It was the beginning of a growing collection that now has expanded to three restaurants in the village and has changed the way people are dining in Wellington as well as the way people think about Wellington as a potential culinary community. No small feat.
| welli deli
Looking to people watch some of the most celebrated equestrian athletes in the world? There is one place in Wellington where lunch is served with a side of celebrity. Breakfast is served but the scene picks up at noon where Wellebrities go to nosh on soups, sandwiches and salads as well as fro-yo before afternoon horsey activity.
If You Go 13501 South Shore Blvd | 7am-6pm
Off the Chain
| buca dibeppo
Known for their ginormous family stlye portions, Buca is serving up some single sized lunch specials of macaroni, lasagna, or pizza that are super tasty and only $5. Check them out and stay tuned as the new Pope bust gets installed in the Pope Room.
If You Go
2025 Wellington Green Dr | Mon-Wed $5 Portions 1414
flavorsWellington Wellington | spring/summer 2013 flavors | spring/summer 2013
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flavors Wellington | spring/summer 2013
word of mouth
vanilla ice - local flavorite Childhood Food Memory:
My mom’s famous country fried steak with cream gravy, mashed potatoes and corn Favorite Midnight Snack:
Vanilla Ice Cream (surprise), most popular flavor in the world Open your fridge, we would find:
All vegetarian dishes, I have been a vegetarian now for 7 years Favorite food to cook:
Mexican vegetarian casserole When I drink, I drink:
Vegetables and fruit juice! Carrots, apples, bananas, cabbage and kale I put in the juicer! mmmmmm. When in Wellington, I eat at:
The Grille, International Polo or Las Fogatas Mexican Grill Known for:
Born Robert Van Winkle, Vanilla Ice is an internationally recognized musical sensation, philanthropist and Emmy Award Nominated DIY Network Star
Having met as they both worked on Palm Beach, Gando and Parfitt paid their dues, working their way up from bus boy and line cook. They were given their first break by restaurateurs Frank and Nick Coniglio, owners of Cucina Dell’Arte, Nick and Johnnie’s, and ER Bradley’s Saloon in West Palm Beach. There, they learned the business. In a recent interview, Gando credited the a place where we get to know the Coniglio family “for teaching him people and build relationships everything he knows,” he said. with our patrons,” he said. “We knew we had something special at Oli’s,” said Parfitt as he observed the intensly busy kitchen on a recent Saturday night.
Most recently, the partners opened their third concept, The Seahorse Fashion Cuisine. With a high-end raw bar featuring caviar, it follows suit with the pair’s ambitous restaurant collection.
Following that success, in 2011 they opened the Grille. With a We say, they are a must try. Check younger feel and high energy, this them out, let us know what you is the “it place” for the mover and think. That’s the word of mouth. fm shaker crowd in Wellington on Sunday nights. Open for lunch and dinner, The Grille features a menu where “everything is made from scratch and all the items are signature items created by the chef,” stated manager Amer Marukic. “This is
if you
go
Oli’s Fashion Cuisine The Seahorse Fashion Cuisine 10660 Forest Hill Blvd The Grille 12300 S Shore Blvd
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secret ingredient (what we discovered this issue)
One Juicy Little Secret hidden in whole foods, this bar has a local colt following (get there!) [Every issue our team is going to hit the town to discover those secret ingredients, those less known places that you will love. We will talk to the people who make them special and bring you their story. All we ask is that you check these places out and help us un-secret them. It seems juicing is the fad that won’t go away. Officially, it is easy to declare it no longer a trend, it is here to stay (and has actually been around since man got thirsty in the beginning of time). While everyday there are more juicers on counters at homes, the golden rule of food still applies: “Anything made by someone else tastes 133% better,” scientific fact (sort of). Within the entrance corridor at Whole Foods Market Wellington 18
flavors Wellington | spring/summer 2013
By Jordan Miller Photos by Francesca Coviello
Green, you will find what we think is the ultimate juicing destination in town. Imagine juicing anything you find in the store...anything. That is what happens here. Turned into tasty shots, smoothies and pure juices - there is something for every palate. Paul Pizzo, juicer extraordinare and all-round nice guy, is the personality behind the bar. ‘The great thing about juice is it makes you feel great, gives you energy and tastes delicious,” he said. Check it out and tell him we sent you. fm
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flavors Wellington | spring/summer 2013
word of mouth
Bright Ideas Guest Columnist
Michael DeGregorio, LED Source Imagine sitting in a restaurant and not complaining about the food, but the lighting. Most restaurants are capable in the kitchen, but when it comes to lighting and lighting maintenance, these purchases come from a local big box store without any regard to the intended lighting design or without consideration to color uniformity. Restaurant ambience is as critical as a fine wine and this includes the lighting. Patrons should be able to see the menu, but often the result is poor lighting that can ruin a dining experience and feel like a dish on a warming tray. LED lighting has changed all of that. LED lighting is restaurant friendly and offers lower color temperatures to match most existing dimming systems. This provides a warm atmosphere comparable to incandescent lighting without the constant replacement, higher energy consumption or heat emitted by the older technology. The reduction in heat alone will create a more comfortable environment for staff and patrons alike. Interested in turning your restaurant into showplace? LED lighting allows artwork displayed on the walls to come alive and beautifully decorated table settings will welcome your guests. Your kitchen staff will also enjoy operating in a pleasant, well-lit culinary paradise. Creating a warm and welcoming atmosphere with the proper use of LED lighting will ensure not only visual pleasing delights, it will reduce complaints and leave customers with a memorable experience. Check it out at LedSource.com
Turning On the Off Season restaurant experts and their tips to surviving the “summer season”
By Stephen Cole Photos by Francesca Coviello
[Just as you were getting used to the packed houses, equestrians tracking all over your floor with their boots and handsome polo players filling your dinning room - they are gone. While the horses were jumping, so were you and your staff, but now that the pony show is packing up, what do you do? First, don’t freak out.
Forge connections and build loyalty. Remember why everyone went to Cheers? That’s as important now as ever. In the summer you are competing with other experiences, vacations and kids that are out of school. Make your customers feel like family and their repeat business will surprise you. Get social online!
We spoke to some leading restaurant experts and here is what they had to say on how to keep the farm afloat when the barns empty out (no more puns).
Don’t skimp on staff. We understand that you won’t need the entire season team on board, but having a service slump in the summer months will drive away the customers too.
Market to the locals (now and always). Get out of the habit of even thinking season exists. There are over 50,000 people living here but you need to talk to them. Make a plan do some social media, light advertising and cater specials towards locals. These guys should be your bread and butter; seasonal cash influx should be for the rainy day. This is a biggie.
Build your brand! Not a logo but product, service, speed, environment, location, price and perceived value. Don’t try to be the best at all of those, but pick three and focus on the off-season. If you do this right, you will realize that the “off-season” should be your “on-season” and equestrian season is your gravy. fm
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flavors Wellington | spring/summer 2013
flavors spring|summer
current
trends
Spring Palate | Editor’s Must Haves | Kris Kampsen: Flavorite
Spring Palate bright colors, classic patterns We go shopping for the latest table trends and find simple elegance is back for Spring/Summer. Check out the fabulous accessories we found and get out there before the next dinner party.
pg.24
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flavorswellington.com 23
Spring Set what is happening on tables this season keeps it classic bright and simply elegant kris kampsen - local flavorite -
Childhood Food Memory:
That’s an easy one, fish sticks with lots of ketchup with macaroni and cheese! Favorite Midnight Snack:
Chinese food or pizza
Open your fridge, we would find:
Chinese food from midnight the night before
By Angela Cooper Photos by Francesca Coviello
[While the 2013 winter season was full of oppulent design and tablescapes, the spring/summer warmth is showing through with lots of brights, elegant patterns and luxurious carved chargers.
Tips
Keep it simple with whites and brights as your staple. Throw in simple patterns to make it interesting but keep it clean. Fresh (and faux) flowers are in this season, so make use of what ever you have. Go big to make a real statement - don’t be shy. fm
Favorite food to cook:
If I’m not in the kitchen you can always find me cooking anything on the grill When I drink, I drink:
Just water, nothing fancy When in Wellington, I eat at:
The Grille. I can’t get enough of the Pan Fried Snapper. I’m a huge fan of the Skirt Steak at Oli’s too. Known for:
All American 6-Goal Professional Polo Player who can be seen dominating the field at the International Polo Club. Great Local Examples $3 - $29.95 | Pier One Imports Wellington Green
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flavors Wellington | spring/summer 2013
the trends
Editor’s Picks Everyone loves a great new gadget, here are our picks for the season’s must haves
2
1
By Manuel R. Bornia Provided Photos | Various
[You know the shelf life of your favorite gadget gets shorter every year. However, there are a few new things on the market that we think are must haves for this season. Here is our overview on those essential kitchen tools for spring/ summer 2013. 1. Click and Grow | Each kit comes with a seed cartridges and a base unit that acts as the brains, water resevoir and a flower pot that reminds me of a Mac Mini. You can always buy replacement cartridge and comes in various seed types. Never kill your plants, herbs or veggies again.
3
4
www.clickandgrow.com | $79
2. Corkcicle | Oprah’s favorite thing and I’m pretty fond of it too. Keeps wine cold from inside out. Get it!
Bed, Bath & Beyond | $24.95
3. Four-in-One Avocado Tool Not just for avocados, you will use this tool all season long.
William Sonoma | $15.00
4. iPad Mini | It’s either this or shelves full of cookbooks. With apps and videos - no better kitchen gadget.
Mac Store | $329.00
5. Kitchen Aid Coffee Grinder Make fresh coffee then move onto fresh ground spices and seasonings. That’s when it gets fun.
Macy’s Wellington Green | $29.95
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flavors Wellington | spring/summer 2013
5
Mason Jars are back this season, use for everything from dressings to drinks. Go online to see our entire list of kitchen must have’s by our food editor
+
W� jus� d� Italia� like Michelangelo was just a ceilin� painter.
Enjoy the intense flavors and generous portions served family-style that made us masters of authentic Italian fun. Open daily for lunch & dinner. Catering & Buca To-Go available. In Wellington located behind the Wellington Green Mall. 2025 Wellington Green Drive, 561.790.3287 BucadiBeppo.com print
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flavors Wellington | spring/summer 2013
eblasts
from our
flavors spring|summer
kitchen Ahead of Lettuce | Best Dressed | From the Cover
Ahead of Lettuce
this season’s best guide to elegant greens
In this issue, we take a look at the most delicious greens of the season and bring you our picks in taste and in elegance. Because every salad should always look its best, here is what you will find in our kitchen this season.
pg.29
Read about local
greens farm swank pg. 40
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flavorswellington.com 29
our kitchen
our guide to
by Angela Cooper | photography by Francesca Coviello Greens Courtesy of Whole Foods Market Wellington
x
This lettuce has a slightly sweet, buttery flavor. Good-quality butter leaf lettuce will have fairly large, loose heads with thick leaves and even green coloring. Scratch the stalk and smell, it indicates it’s taste. Try it: Add large, tender, mild flavored leaves to salads or sandwiches, or use whole leaves as cups to hold fillings such as minced chicken or Korean BBQ.
x
With its cholesterol lowering abilities and cancer preventative qualities, these peppery tasting greens are a must have in the kitchen. Try it: With only 10 calories in a 1/2 cup of cooked mustard greens, you can’t afford not to try it. Steamed or sautéed, add an acid such as vinegar or lemon juice to tone down the spiciness or add a pleasant bite to your salad with some young, tender mustard greens.
x
This leafy green provides multiple layers of flavor. While the dark green outer leaves are slightly bitter, the inner layers lighten in color and lessen in bitterness. Try it: Braise the outside leaves with a little garlic and pepper and use as a pocket for grilled chicken or fish. Use the lighter leaves for a variation to the usual green salad with some grape tomatoes, raisins and a light vinaigrette. 3030
flavorsWellington Wellington | spring/summer 2013 flavors | spring/summer 2013
x
One of the oldest known leafy green to be consumed by humans, watercress provides a peppery, slightly bitter taste. This is one of the very low-calorie green leafy vegetables and contains negligible amounts of fats.
Try it: Add some spice to your favorite sandwich. In salads, balance its bite with the sweetness of pomegranate or citrus.
x
x Sweet baby spinach offers a milder taste packed with vitamins and folate while arugula brings its peppery zing for a perfect combo. A natural pair, these two greens make for fabulous tasting salads. Try it: This combo as a salad with orange wedges, chopped walnuts, goat cheese and splash of lemon juice or a citrus vinaigrette will make any mouth happy. Also, try sautĂŠing them with olive oil and garlic.
This colorful leafy vegetable provides anti-inflammatory benefits and antioxidants, while several studies show it may also help to stabilize blood sugar levels. Belonging to the same family as beets and spinach, they share a similar flavor however more bitter and slightly salty. Important note, skip this veggie if you’re prone to kidney stones, because it contains oxalates and that is never fun. Try it: In any recipe calling for cooked spinach. Make sure to leach the leaves in boiling water before using to release the acids it contains and bring out the sweeter taste.
When Washing two table spoons of salt 1/2 cup of vinegar to keep crisp
x No stranger to the common salad bowl, this ruffled lettuce offers a softer texture and milder flavor. Due to it’s darker color, it is slightly more nutritious than its sister green leaf. Try it: Slice a head in half. Brush with olive oil and place on hot grill for 4-5 minutes. Serve with dried berries, orange wedges, candied pecans and a balsamic vinaigrette. fm flavorswellington.com 31 flavorswellington.com 31
the preview issue | your dining guide the preview issue | your dining guide
Home. welcome
exceptional experience, professional service customized compassionate care
From the Cover By Food Editor, Maria Mills Benat Photo by Luke Stewart
[You have seen it all over the place leading up to the release of this magazine and in promotion of the 2013 Flavors Food and Wine Festival. Now, here is the recipe that everyone has been asking for. In plating, use creative vessels to capture the beauty of the summer dish. It is sure to impress at every dinner party. Ingredients
Juice of 1/2 Fresh Lemon 1 tablespoons Dijon mustard 1 tablespoon Real Mayonnaise 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2/3 cup extra-virgin olive oil 24 ounces crabmeat, drained, picked over (if you can get fresh crab legs, Julianne the mean from the legs for presentation purposes) 1 head of Butter Lettuce Fresh Micro greens for garnish Directions
because your loved one deserves all the comforts of home MEDICARE
LONG TERM CARE POLICIES
Phone (561) 200-0255
Fax (561) 200-0257
HHA#299993745 ACHA ACCREDITED
32
flavors Wellington | spring/summer 2013
PRIVATE
Whisk the lemon, mustard, mayo, salt and pepper in a large bowl to blend. Gradually whisk in the oil. Add the crabmeat and toss gently to coat. Place in a bowl (or a martini glass if you want to have fun with it) on top of a butter lettuce leaf, and garnish with micro greens. Take it overthe top and finish with a spoonful of caviar on the top. fm
best
dressed the best way to top your salad this season
(or anything else you like to dip)
by Food Editor, Maria Mills Benat | photography by Francesca Coviello [ What better way to complement our seasonal guide to greens than with our four favorite spring and summer dressings? Made with ingredients found locally, here are our pics for best dressed. Something sweet, something tangy, something savory and some contemporary twists on classic recipes. Taste them all this season. the preview issue | your dining guide
flavorswellington.com 33
[ Here are our team’s picks on how to best dress your summer greens. Don’t forget they also make great marinades and dips. Get creative with this and experiment. No one ever got a best dressed award with anything off the rack!
Ingredients
Ginger Asian
Vinaigrette
1/4 cup rice wine vinegar 1 teaspoon raw sugar pinch kosher salt Pinch freshly ground black pepper 1/4 tablespoon soy sauce 1 1/2 tablespoons sesame oil 1 teaspoon grated fresh ginger 1/2 tablespoon white sesame seeds, toasted in a dry pan until golden Directions
Mix all ingredients together in a blender until the consistency is smooth. Refrigerate and allow the flavors to blend for a few hours before serving.
s p i T e rinad the seasonings M ac ps dratwhe meat. l e h s l i of g o
Dressinof the cells inside Ingredients
1/2 cup good quality olive oil 1/3 cup white balsamic vinegar 3 tablespoon sugar 1/2 teaspoon nutmeg salt and pepper to taste 1 large fresh peach cut in half length wise (seed removed) Directions
Grilled
Peach Vinaigrette
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Grill your peach for just a couple of minutes. (You can do this on a grill, or on a grill pan) Allow peach to cool down in the fridge for 10-15 minutes before continuing with the dressing. Place all of the ingredients in a blender and give it a whirl until smooth. Serve over any fresh green salad, but our favorite way is with sliced grilled peaches over watercress, tomatoes and Parmesan.
best
dressed Ingredients
1/4 cup orange juice 2 tablespoons balsamic vinegar 1 tablespoon Dijon-style prepared mustard 2 teaspoons honey 1/8 teaspoon cracked black pepper 4 teaspoons grated orange peel Directions
Combine the orange juice, vinegar, mustard, honey, pepper and orange peel. Mix all ingredients together in a blender until the consistency is smooth. To store, refrigerate for up to 1 week. Shake well before serving.
Savory
orange Dressing
Ingredients
2 cloves of fresh minced garlic salt & pepper to taste 1/4 cup flat-leaf parsley chopped 2 tablespoons fresh chives finely chopped 1 cup (Real) ,ayonnaise 1/2 cup sour cream 1/4 teaspoon Cayenne Pepper 1/4 teaspoon paprika Tabasco (optional, To Taste) 1 tomatillo peeled 1 jalapeno 2 tablespoons cilantro buttermilk Worcestershire sauce, to faste Fresh dill (about 2 tsp)
Jalapeno
Ranch Dressing
Directions
Place tomatillos, cilantro, and jalapenos in a food processor or blender, blend until smooth Mix all remaining ngredients together in separate bowl, adding buttermilk slowly till you reach the desired consistency. Blend until smooth, and then add to the other mixture. Refrigerate and allow the flavors to blend for a few hours before serving.
flavorswellington.com 35 flavorswellington.com 35
the preview issue | your dining guide the preview issue | your dining guide
tender tim
the iconic restaurateur’s fresh vision by Jeanne Willard | photography by Rochalle Stewart
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flavorsWellington Wellington | spring/summer 2013 flavors | spring/summer 2013
In every issue,
the editorial team at Flavors Magazine will bring you an exclusive interview with someone who is making an impact on the restaurant and hospitality industry. As we feature these individuals who are making significant contributions to our local economy, we will encourage others to follow their lead. Few people can be considered in the same class as restaurateur and Polo Hall of Fame inductee Tim Gannon. Co-founder of one of the most successful restaurant brands in the world, he is the guy who brought us Outback Steakhouse and the Bloomin Onion appetizer on his way to building a restaurant empire. We sat down with the polo enthusiast as he brings his visionary leadership to a new project.
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The inspiration for the popular appetizer was a Japanese cookbook, he said. His idea was to create a visually beautiful “flower” infused with New Orleans flavor. To fully appreciate the success of this simple dish, you need to know that the Bloomin Onion is approaching $1 billion in sales. “It’s never been duplicated,” Gannon said. That was 1988, and the Outback brand grew to include Carrabba’s Italian Grill, Bonefish Grill, Fleming’s Prime Steakhouse & Wine Bar and Roy’s. Today, Bloomin’ Brands, which went public last year, is one of the biggest casual dining companies with more than 1,450 restaurants worldwide. While Gannon is no longer involved on a dayto-day basis, he remains a shareholder. Now, the restaurant entrepreneur and consummate “foodie” is bringing PDQ franchises to South Florida by joining forces with one of his original Outback partners, Bob Basham. Basham founded PDQ (People Dedicated to Quality) which is a “hybrid” of casual dining and fast food, and Gannon plans to open as many as 60 units from Vero Beach to Key West and West Palm Beach to Wellington. With seven locations now open statewide, Palm Beach County will soon see it’s first PDQ at 2015 Okeechobee Blvd. “PDQ is what I call the best-of-class in fast, casual dining,” Gannon said. The menu features crispy chicken tenders, freshly tossed salads, handcut fries and hand-spun shakes. The rolled turkey breast sandwich dubbed “Handheld Thanksgiving” is dressed with traditional holiday spices, seasoned mayo, lettuce and cranberry. Gannon said PDQ is offering lower prices than casual dining restaurants to attract a broader base of clientele who want value and great flavor for about $8 a check, he said. “I love the menu and ability to execute this quality at these price points.” Always striving for the “wow” factor, Gannon said PDQ is unique. The restaurant offers a bright, open floor plan, carefully selected employees and a product that combines flavor, quality and a level of hospitality not usually 38
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associated with fast food, he said. Don’t be surprised to be offered a freshly squeezed glass of lemonade if there’s a line and an offer to walk you to your car with an umbrella when it’s raining, he added. As you drive thru you won’t order into an intercom, you place your order with a live person. In the building, there are no freezers, ensuring that the food you ordered was prepared today.
Here you won’t speak into an intercom to place your order, you will be walked in under umberlla if raining and there aren’t any freezers in the building. The obsession with freshness is evident in nearly every part of the concept. Gannon considers himself a total foodie and frequents local restaurants with wife, Christie, and five children, ages 2-29-years-old. Working every day in the food industry, he prefers to let someone else do the cooking at the end of a long day, dining out most nights. “By the time I get home,” he said, “I want to close the chapter on cooking.” But even while relaxing during an evening out, he doesn’t stop looking for new ideas to incorporate into business. “The inspiration for
food can come from anywhere.” Another of Gannon’s passions is the sport of Polo. He’s been involved both as a player and team sponsor since the early 1990’s after being first introduced to the sport as a teen. “It’s the most thrilling sport that I have ever played,” he said, citing the adrenaline rush that kicks in while riding a 1,200 pound thoroughbred horse at ferocious speeds. His team, Outback Polo, won five U.S. Championships and Gannon, 64, now plays exhibition matches to raise money for a myriad of charitable causes. He was recently inducted into the Palm Beach Polo Hall of Fame, receiving the Iglehart Award for his lifetime contributions to the sport. “It was a wonderful, wonderful experience,” he said. His son, Christopher, has taken up the Polo mantle, winning the U.S. Open in 2001 when he was only 16. Wellington, world famous for equestrian and polo events, is home to Gannon’s Outback Polo Team. “Wellington is very close to my heart,” Gannon said. “It’s a great community. I have lots of friends here.” Having a wine and food festival and publication in Wellington shows you how it is growing in culture and sophistication, he added. He also praised the community and the way in comes together when it needs to, referring to the community response in helping a polo player who lost eight horses in a tragic fire. Gannon reflected that Wellington “knows how to give back and take care of its own.” Success has brought many accolades. In 1994, Gannon was named Entrepreneur of the Year by Inc. Magazine and in 1999 he received the Lifetime Achievement Award from the Florida Restaurant Association. In 2009, the three original Outback founding partners, Gannon, Basham and Chris Sullivan were inducted into the U.S. Business Hall of Fame. Although Gannon enjoys tennis, scuba diving and snow skiing in his spare time, he has no plans to retire, perhaps revealing one of the secrets to his success. “I’m always going to work,” he said. “I love working.” fm
Q& A
with flavors
Wine, beer or spirits? Wine. I’m a big wine lover – mostly red Favorite Appetizer: My favorite appetizer is still the Bloomin’ Onion
How many calories in a Bloomin’ Onion? Plenty Favorite dishes from other Bloomin’ Brands Restaurants: Bang Bang Shrimp, Bonefish Grill Lobster Tempura, Fleming’s Pollo Rosa Maria, Carrabba’s Italian Grill Something people don’t know about you: I lecture art history at Palm Beach Atlantic University once a year, I Graduated from FSU with a Degree in Art History and was a tour guide in Florence, Italy. Quote that exemplifies your philosophy: “From what we get, we can make a living. What we give; however, makes a life.” -- Arthur Ashe
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some of the world’s top chefs, hang out here A short 15 minute drive west of Wellington is one of the most highly guarded secrets of renowned chefs in Florida and the Southeast. You could drive around for days and not realize it is there. An easy wrong turn will land you in a trailer park where the fare - is bare. But if you receive an invitation and follow the directions carefully, you are in for the meal of a lifetime.
Tickets are required and they are not easy to come by. By the time we heard about the Swank Table event, it had sold-out to a packed house at $150 per person. The idea that this could happen in Loxahatchee Groves was a thrill enough to make us curious about what we would experience. So we packed the cameras, programmed the GPS and headed “out of town” to see what all the fuss was about.
Every few months, the local foodie’s equivalent to Willy Wonka’s Chocolate Factory, is opened up to the public for a posh farm to table event. We were invited.
Disclaimer! If you ever attempt the trip, make sure to follow directions carefully. Even our own gps was a bit perplexed at our desicion to go this far out of town (and we made said wrong turn.)
D
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Upon arrival at Swank Farms, we were greeted with a very specific guest list at the base of the driveway. Adding to the allure of the experience. we thought this must be quite the event if folks are trying to crash it. Getting the all clear, we headed down a one way dirt road that opened up into a vast view of the 20acre farm.
Swank and her husband Darrin welcomed everyone, commanding the attention of the sophisticated audience. While farming is what they do, it is easy to see that these folks love food and are passionate about sharing it. “When we had the idea to begin our Swank Table series, we had no idea what to expect, we only knew we wanted to provide our guests with a Rows upon special experience rows of lush at the farm,” she greens lined said. By the time up as far as guests get to the “It doesn’t get much appetizer tables, you could see better than this” and the peaks the Swanks have of white tents already delivered on Chef Lindsay K. Autry Resident Chef, Swank Table rising from that promise with beyond a large much more to go. hydroponic greenhouse set the scene. The driveway was lined in The small private farm specializes a similar fashion to a Sunday polo in growing hydroponic and match, luxury car after luxury car organic produce, with over 260 we wondered who are these people varieties of produce consisting of leaf lettuces, specialty greens, and where did they come from? cooking greens, baby and full size As we made our way towards vegetables, edible flowers, herbs, the crowd, a gorgeously rustic tomatoes, micro greens and bar revealed itself. Lined with herbs. Guests are given a personal guests waiting around bales tour by Darrin, who entertains questions and enlightens with of hay to sample the custom facts about the products. cocktail prepared by renowned Sommelier Stephanie Miskew, “Here, our products are grown it set the tone for how the entire naturally. no fungicide, no afternoon would evolve. herbicide, no pesticide,” he says proudly. There among the group, we met the personality behind the affair, Chefs from across the region Jodi Swank (we are impressed). have come to know the Swanks 42
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“It’s great to get out here with so many talented chefs, sommeliers, and, most importantly, people who love great food” Chef Clay Conely Owner/Chef Buccan, Palm Beach
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“Whole Foods Wellington supports this event because it is the embodiment of everything we do. We don’t just sell the items, we live the lifestyle” Lauren Belinsky for their dedication to quality and their reputation among food professionals is impeccable. “The things they produce out here are really spectacular,” commented Chef Michael Wurster of Malcom’s The Art of Food located at the posh Omphoy Resort and Spa in Palm Beach. As guests complete their tour of the green spaces, they are escorted to the main tent where live music fills the air and the volunteer wait staff is prepared to assist the amazing group of chefs get plates on the table. With 3-4 renowned chefs and a sommelier on hand at all of their Swank Table events, the group at this particular Sunday luncheon is impressive. Jim Leiken and Arnaud 44
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Chavigny from Cafe Bouloud in Palm Beach, Clay Conley chef and owner of the critically acclaimed Buccan, as well as Michael Wurster of Malcom’s, are joined by Lundsay Autry Executive Chef of Delray’s the Sundy House who also serves as the resident chef at Swank. “It’s great to get out here with so many talented chefs, sommeliers, and, most importantly, people who love great food,” said Chef Clay Conley. “There are few experiences like this in Palm Beach County so it is always a pleasure to come out west and participate.” Guests experienced over six courses cooked al-fresco complemented by products grown at the farm - each better than the last.
“As food events go, the Swanks always do an amazing job. It is great that this part of the county has such exciting growth in the culinary arts,” said David Sabin, organizer of the Palm Beach Food and Wine Festival and president of Brickhouse PR. As for the hype, it was all well deserved. Beyond the excellence in farming that they have curated on their land, the Swanks have become leaders in a food movement in Western Palm Beach County. Moving the masses, getting worldrenowned chefs and selling out a series of high-end food events west of the Turnpike was once unheard of. Here’s to their continued success because we want more delicious food in this community. fm
sips and
flavors spring|summer
sweets
Key Lime Meringue | What to Drink | Roxanne Stein: Flavorites
With a Twist
classic tart with floridian seasonal citrus Meringue wisps top this Floridian Classic as we go into the summer season. While historians argue it’s origin, we think it’s all deliciously irrelevant. Check out our favorite recipe.
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fun new cocktail details online
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sips+sweets
The Wine Pick with so many summer whites coming to the market, here’s what you will find in our glasses
[ While we all know a good chardonnay is always in fashion, summer is traditionally when avid wine drinkers make the switch to whites. With an immense selection of bottles to choose from, here is our pick for a great drink this season.
By Jordan Miller Photo by Francesca Coviello
You will find that the 2010 Gallo has aromas of sweet smoke, with integrated notes of oak and fruit on the palate. A true expression of the Russian River Valley in Sonoma, this wine has aromas of sweet vanilla and freshly baked bread, combined with flavors of crisp apple, lemon meringue and ginger.
The 2010 Gallo Signature Series Russian River Chardonnay is 100% Chardonnay We love it because it is a complex, refined aged primarily in French oak as carefully and well-structured wine that compliments selected by winemaker Gina Gallo at her the flavors of summer. fm distingushed Californian family winery. For over 20 years, Gallo has carried on Gallo Signature Series Chardonnay 2010 the tradition of her father and grandfather $21 - $30 | Locally in Whole Foods creating a singature collection of critically acclaimed wines.
What’s Brewing beer lovers rejoice, floridian brewery makes cans cool again
By Jordan Miller Photo by Francesca Coviello
[ Making the distant journey (all the way from Tampa), this can of Jai Alai India Pale Ale is one of the coolest brews you will enjoy this summer. You can take that all the way to your fancy wine bank. Cigar City is one of the hottest new breweries in the country following in the craft beer craze that is surging. This particular Jai Alai India Pale Ale pays tribute to the original extreme sport that is making it’s way back into fashion. Recently switching over to cans from glass bottles, you are more likely to find these in your fine area markets and specialty retailers. As for the brew, here is what we know. The India Pale Ale style of beer has its roots in the strong ales sent from England to thirsty British troops in India during the 18th century. To survive the journey the beers needed more alcohol and more hops (which act as a natural preservative). This brewing practice made India Pale Ale a favorite among the Queen’s military men in India and most definitely around the editoral desks here at Flavors Magazine. fm 46
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Roxanne Stein - local flavorite Childhood Food Memory:
Baking with my mother- her never minding if I messed up - it made it fun for me - and I learned to just roll with the punches when cooking and entertaining! Favorite Midnight Snack:
I’m never up at midnight! Open your fridge, we would find:
Greek yogurt, roast chicken, kitty food, gluten free crackers, good cheese, olives, lots of fresh fruit, wine and champagne Favorite food to cook:
Roast wild king salmon with chopped tomatoes and olives, fingerling potatoes When I drink, I drink:
You can’t beat champagne, but red wine is a staple! When in Wellington, I eat at:
Gabriel’s or First Watch for breakfast, Sushimoto for lunch or dinner! Known for:
Can be seen everyday as a news anchor on WPTV, NBC 5 and in her spare time, she also enjoys working with children, and volunteering to help improve the lives of our local kids.
Key Lime Meringue classic key lime gets twist with meringue wisps Ingredients pie crust • 1 ¼ cups graham cracker crumbs • 1/4 cup firmly packed brown sugar • 1/4 cup butter or margarine, melted Key Lime Curd • Finely grated zest from 4 Key limes • 1/3 cup fresh Key lime juice (6 limes) • 1/2 cup granulated sugar • 3 large eggs • 3 large egg yolks • 1/4 teaspoon kosher salt • 8 tablespoons or 1 stick of unsalted butter, cut into small pieces • 1 cup heavy cream • 1/4 teaspoon cream of tartar Meringue • eggs whites from 4 large eggs • 2/3 cup granulated sugar • 1/4 cup confectioner’s sugar • 1 teaspoon pure vanilla extract • 1/4 teaspoon kosher salt Directions
Combine first 3 ingredients. Press into a 9-inch pie plate.Bake pie crust at 350° for 10 minutes or until lightly browned; cool.
By Angela Cooper Photos by Francesca Coviello
Boil 2-inch-deep water in a large saucepan over medium heat. Whisk Key lime zest, Key lime juice, lemon juice, sugar, eggs, egg yoks, and salt in a large heatproof bowl. Once water boiling, reduce heat to medium-low and place heatproof bowl over the saucepan. Whisk the juice and egg mixture constantly until it becomes thick, about 12 to 15 minutes. Remove from the heat. Whisk in butter one piece at a time until it is well combined. Strain curd, sieve into another bowl and refrigerate. Whip cream to soft peaks in a medium bowl. Fold the whipped cream into the chilled curd, Pour into piecrust. Whisk egg whites on low speed using electric mixer until bubbles begin to form. Increase speed to mediumlow, beat for about 5 minutes until begins to increase in volume. Add granulated and confectioner’s sugar in a slow and steady stream. Add vanilla and salt. Increase the speed to medium and beat for about 10 minutes until meringue becomes very thick. Spread over with spatula creating peaks. Place on baking sheet and bake for 10 to 12 minutes at 375°. fm
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sips+sweets
A Custom Cakery
local baker sees beyond the cake to create a desserscape for clients
By Angela Cooper Photo by Luke Stewart
for our clients.” That list of clients ranges from local weddings to [Tucked inside the Koboskos celebs like author and journalist Crossing plaza is a cake shop that Carl Haissen. During our visit, his is buzzing with constant activity. Before you immediatly head over stacked book inspired cake was there to nosh on some cake, make taking shape at the shop. an appointment. (These girls are “When we take on a cake, we busy, busy, busy). take on the entire presentation Johnson’s Custom Cakes and of it. We work with planners and More is exactly what it sounds like designers to coordinate the entire - a hands on cake studio where dessert concept,” said Johnson. beautiful and edible art is made. “We pay attention to every detail,” Check them out, it makes for says owner Jennifer Johnson. “It is amazing window watching from critical, that everything be perfect the plaza sidewalk. fm
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dining
flavors spring|summer
guide
Local Restaurants | Top Grocers | Flavors Participants
The Local Best chamber members featured in listing
As a part of the Wellington Chamber of Commerce Flavors Initiative, we are excited to launch this new local dining guide. Featuring their fine collection of members, we invite you to explore the culinary diversity of this great community.
Want to be included? details inside
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dining guide
Wellington is fortunate to have a diversely delicious collection of eateries for every palate and budget. Here are our members.
indicates the members that participated in the 2013 flavors festival restaurants Anthony’s Coal Fired Pizza 1000-3 State Road 7 Wellington, FL 33414 561-615-1255
www.anthonyscoalfiredpizza.com Backstreet’s Neighborhood Bar & Grill 12771 W. Forest Hill Blvd Wellington, FL 33414 561-795-0100
BannaStrows
9108 Forest Hill Blvd Wellington, FL 33414 561-318-8256
Bonefish Grill
9897 Lake Worth Rd. Lake Worth, FL 33467 561-965-2663
www.bonefishgrill.com
Bonefish Mac’s Sports Grille 10880 Forest Hill Blvd Wellington, FL 33414 561-798-6227
www.bonefishmacs.com Buca di Beppo
2025 Wellington Green Drive Wellington, FL 33414 561-790-3287
www.bucadibeppo.com Café Fifty 2
12785 W. Forest Hill Blvd Wellington, FL 33414 561-429-6870
Carrabba’s Italian Grill
11141 Southern Blvd Royal Palm Beach, FL 33411 561-793-9980
www.carrabas.com Chick-fil-A
10300 Forest Hill Blvd. Wellington, FL 33414 561-333-4242
chick-fil-a.com/themallatwellingtongreen Cilantro Gourmet Deli 3975 Isles View Drive Wellington, FL 33414 561-296-6500
DiSalvo’s Trattoria
1760 N. Jog Road, Ste 180 West Palm Beach, FL 33411 561-275-7000
www.disalvotrattoria.com Dunkin Donuts
12754 Forest Hill Blvd Wellington, FL 33414 561-246-4152
www.dunkindonuts.com Field of Greens
IHOP
13860 Wellington Trace Wellington, FL 33414 561-798-8843
India Bar & Grill
650 Royal Palm Beach Blvd Royal Palm Beach, FL 33411 561-249-7168
www.indiagrillfl.com
Kontiki Restaurant
13860 Wellington Trace, Ste 21-22 Wellington, FL 33414 561-296-0404
www.kontikiwellington.com
Mississippi Sweets BBQ Co. 9859-29 Lake Worth Rd. Lake Worth, FL 33467 561-642-4748
www.mississippisweetsbbq.com Napolitano Cucina
9835 Lake Worth Road, Ste 4 and 5 Lake Worth, FL 33467 561-249-6135
www.napolitanacucina.com
10140 Forest Hill Blvd Wellington, FL 33414 561-795-4345
Oli’s Fashion Cuisine
www.fieldofgreensonline.com
10610 Forest Hill Blvd Wellington, FL 33414 561-603-2958
Hurricane Grill and Wings
Orange Leaf Frozen Yogurt
www.hurricanewings.com
www.myorangeleaf.com
4075 State Road 7 # A1 Lake Worth, FL 33449 561-318-6107
9859-20 Lake Worth Rd Lake Worth, FL 33467 561-328-7379
listings are provided to members of the Wellington Chamber of Commerice, to join (561) 792-6525 50
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Polo West Cantina
2470 Greenview Cove Drive Wellington, FL 33414 848-847-5161
Sal’s Italian Ristorante
11924 W. Forest Hill Blvd Ste 33 Wellington, FL 33414 561-790-3780
The Cookin Yogi
Short Stacks
The Grille Fashion Cuisine
Starbucks Coffee
12840 Forest Hill Blvd. Wellington, FL 33414 561-333-2049
www.starbucks.com
Stonewood Grill & Tavern
10120 Forest Hill Blvd, Ste 110 Wellington, FL 33414 561-784-9796
www.stonewoodgrill.com Sushi Moto Asian
12020 South Shore Blvd, Ste 700 Wellington, FL 33414 561-792-9002
www.sushimotofl.com
Taylor Made Café, Inc.
12160 South Shore Blvd., Ste 105 Wellington, FL 33414 561-729-0441
The Fresh Market
10640 Forest Hill Blvd . Wellington, FL 33414 561-753-9861
www.thefreshmarket.net Whole Foods Market
2635 State Rd. 7 Wellington, FL 33414 561-904-4000
The Original Brooklyn Water Bagel Co.
9859 Lake Worth Rd, Ste 27 Lake Worth, FL 33467 561-721-4104
www.wholefoodsmarket.com
specialty
Triple Bar Bistro
3401 Equestrian Club Dr. Wellington, FL 33414 561-333-1150
costco
Troy Mediterrean Cuisine
www.costco.com
11001 Southern Blvd Royal Palm Beach 561-803-8820
www.triplebarbistro.com
10300 W. Forest Hill Blvd., Ste 238 Wellington, FL 33414 561-798-2521
www.troymcuisine.com WBF Management McDonald’s
6778 Lantana Rd, Ste 8 Lake Worth, FL 33467 561-721-2927
www.wbfmanagement.com
TCBY Wellington
welli deli
www.tcby.com/home/wellington
www.josephsclassicmarket.com
12300 South Shore Blvd Wellington, FL 33414 561-793-2110
www.taylormadecafe.com
13860 Wellington Trace # 43 Wellington, FL 33414 561-366-7725
10479 Southern Blvd Royal Palm Beach, FL 33411 561-204-4405
The Diner of Palm Beach
www.salsitalianristorante.com
www.shortstacks.net
Joseph’s Classic Market
www.cookinyogi.com
12041 Southern Blvd Royal Palm Beach, FL 33470 561-795-6695
11924 Forest Hill Blvd Wellington, FL 33414 561-422-9898
Local Markets
1305 Mystic Way Wellington, FL 33414 561-791-6455
13501 Southshore Blvd Wellington, FL 33414 (561) 784-5884
Johnson’s Custom Cakes and More 9148 Forest Hill Blvd Wellington, FL 33414 561-358-5477
www.johnsonscustomcakes.com Universal Living Sprouts
6238 Royal Palm Beach Blvd Royal Palm Beach, FL 33412 561-795-2554
www.ulsprouts.com
Wellington delivery dudes 561-800-4979
www.wellingtondeliverydudes.com
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guide CONT
catering Breakers West
1550 Flagler Parkway West Palm Beach, FL 33411 561-653-6310
www.breakerswestclub.com Culinary Solutions
1550 Flagler Parkway West Palm Beach, FL 33411 561-653-6310
www.culinary-solutions.net
Equestrian Sport white horse tavern Catering 14440 Pierson Rd Wellington, FL 33414 561-793-5867
www.whitehorsetavern.net/catering International polo club
1550 Flagler Parkway West Palm Beach, FL 33411 561-653-6310
www.internationalpoloclub.com Palm Beach Polo Golf and Country Club
1550 Flagler Parkway West Palm Beach, FL 33411 561-653-6310
www.palmbeachpolo.com The Wanderers Club
1550 Flagler Parkway West Palm Beach, FL 33411 561-653-6310
www.wanderersclubwellington.com
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the final
flavors spring|summer
word
In the end, there is always the tip - be generous.
at breakfast with
gabriel finocchietti
“I think back over the years at how we have gotten to know so many people. Tommy Lee Jones sat here in the dinning room and had breakfast. It has been great to be a part of the community; this is where people from all walks gather.”
“You have to love people, that is what it is all about!”
Opened in 1979, Gabriel’s Cafe & Grille is the oldest, continuously operating restaurant in Wellington. 54
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experimar Ad
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