Boca Raton magazine Sept/Oct 2015

Q &A : MARTIN SHORT H I S L I F E I N C O M E DY

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ASKELLIMAN.COM © 2015 Douglas Elliman Real Estate. All material presented herein is intended for information purposes only. While, this information is believed to be correct, it is represented subject to errors, omissions, changes or withdrawal without notice. All property information, including, but not limited to square footage, room count, number of bedrooms and the school district in property listings are deemed reliable, but should be verified by your own attorney, architect or zoning expert. Equal Housing Opportunity.

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SEPTEMBER/OCTOBER 2015

VOL. 35, ISSUE 6

features OF 94 CENTERS ATTENTION

Boca Raton sits down for a candid discussion with Gerard van Grinsven, CEO of Boca-based Cancer Treatment Centers of America. by john thomason

98 BEER HERE!

Craft breweries throughout the southern portion of the county are tapping into our love affair with inventive, flavor-rich suds. by bill citara

TO 108 FASHION THE RESCUE

Fall’s hottest style trends share center stage with a variety of adorable dogs and pups from rescue centers in Palm Beach and Broward counties. photography by cemhan biricik

Matt Cox of Copperpoint Brewing Co. in Boynton Beach

It’s been nearly 90 years since a racially charged murder shook LaBelle to its core, but some believe that a broken clock is evidence that the punishment never fit the crime. by sally j. ling illustrations by cate andrews

AARON BRISTOL

LIGHTNING 120 MAY STRIKE

SEPTEMBER/OCTOBER 2015

departments

VOL. 35, NO. 6

75 STYLE & DESIGN

More and more South Florida homeowners are rounding off the hard edges and adding curves to their interior decor.

by brad mee

79 FLORIDA TABLE

The spice is right this summer when it comes to adding mint to your dishes.

by mary brown malouf

85 CITY WATCH

Boca’s ever-expanding downtown development has some locals seeing red, but as our city’s past shows, that’s nothing new.

by randy schultz

79 38

MAIL

Readers comment on articles in recent issues of Boca Raton.

40 EDITOR’S LETTER

As evidenced by some of the good souls in this issue, you can’t judge an entire city by one doughnut diva.

by kevin kaminski

88

Meet a Boca specialist at the forefront of women’s health issues, a thoughtful first lady with an impressive background, and two artists who use the human body as a canvas. by kevin kaminski, marie speed and john thomason

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by john thomason

179 OUT & ABOUT

You might just see some familiar faces in our snapshots from talked-about social events in and around Boca Raton. by kevin kaminski and taryn tacher

191SPEED BUMPS

The start of another school year gives the author reason to reflect on classroom memories and lessons learned.

by john shuff

We have the early buzz on fall’s hottest handbags—not to mention some expert advice on stylish eyewear and six cutting-edge beauty gadgets destined to change your life!

ON THE COVER PHOTOGRAPHY: Cemhan Biricik STYLIST: Danielle Parets/DNAbyDani, dnabydani.com HAIR & MAKEUP: Karen Panoch, Wilhelmina Artists/ Miami

by brenna fisher

MODEL: Fernanda Uesler, Front Management

65 FEEL GOOD

BOCAMAG.COM september/october 2015

reviews by bill citara

Fall means the long-awaited arrival of season—football season, that is.

57 SHOP TALK

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Don’t leave home without it—our comprehensive guide to the best restaurants in South Florida, including new reviews of Merlino’s in Boca and Fat Rooster in Delray.

192 MY TURN

by kevin kaminski, marie speed and taryn tacher

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143 DINING GUIDE

by marie speed

Celebrate the people, places and events that give our community its identity—including a bunch of “Nerds” making a technical difference and a nonprofit turning trash to art.

by lisette hilton

BACKSTAGE PASS

On the eve of his appearance at this year’s Go Pink Luncheon, Martin Short reflects on his career in comedy. Also, meet the leaders of LGBT-themed theater in South Florida.

43 HOME TOWN

Where else but a South Florida spa can you relax on a massage table ... covered in jewels? Also: A local physician has the health scoop on e-cigs.

FACE TIME

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DOG: Lucy from Dezzy’s Second Chance FASHION: Alaïa dress, $4,300, from Saks Fifth Avenue; Carolee necklace, $65, from Lord & Taylor

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SHOT ON LOCATION AT: Chateau Poochie (4301 N. Federal Highway, Pompano Beach, 954/561-8111, chateaupoochie.com).

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bocamag.com WEB EXTRAS Check out these bonus items unique to bocamag.com, related to stories in the September/October issue of Boca Raton or pertaining to events in our area: TASTES LIKE CHICKEN: Though he can’t

Clockwise: Taylor Swift, Elton John and Steven Tyler from Aerosmith

share the devilishly hot Josper oven that he uses at 13 American Table in Boca, chef Anthony Fiorini is more than willing to share the recipe for his mouthwatering roasted half-chicken with sherry sauce. Visit “Web Extras” for the step-by-deliciousstep breakdown of the featured course in this issue’s Deconstructing the Dish (page 166).

RON ELKMAN

RON ELKMAN

GOING TO THE DOGS: We couldn’t close the book on this issue’s fall fashion shoot without sharing bonus images of our model and her new best friends—the lovable dogs, courtesy of three local rescue organizations, that also posed for our pages.

Go to the “Web Extras” link for more photos and more information about the featured dogs.

FRONT-ROW VIEW: Boca Raton has the South Florida concert scene covered like never before with the addition of photographer Ron Elkman (inset) to its ever-expanding online team. Elkman, who’s also a staff photographer for ESPN, will be shooting some of the biggest shows in South Florida this season—including Van Halen (Sept.

15) and Taylor Swift (Oct. 27). Check out bocamag.com the day after the shows to see Elkman’s exclusive up-close images.

WINNING FORMULA

Speaking of social media, Boca Raton’s platforms are the place to be when it comes to special giveaways this fall. Check our Facebook, Twitter and Instagram pages for alerts and instructions—and you may be one of our lucky winners. Which reminds us: Congratulations to Ashley Fisher, who won two tickets to the recent Human Nature concert at Seminole Casino Coconut Creek.

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BEHIND THE BREW: It’s a tough job, but someone had to do it. As a complement to our feature story on the proliferation of local breweries (page 98), we sent our fearless video crew to Saltwater Brewery in Delray Beach for a behind-the-keg look at what goes into some of its signature concoctions.

Check it out at BocaMagTV!

FIND US ON SOCIAL MEDIA

Don’t miss Boca Raton on everything from Facebook (facebook. com/bocamag) and Instagram (instagram.com/bocamag) to Pinterest (pinterest.com/bocamag) for community news, insider tips, beauty trends, behind-the-scenes images, fashion inspiration— and much more. Follow us on Twitter (@bocamag) for restaurant and retail updates, as well as special-event coverage.

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bocamag.com In Case You Missed It

No one covers the community more thoroughly than Boca Raton and bocamag.com, the only South Florida magazine website with unique daily content and a dedicated team of reporters. Here are just a few recent highlights from our award-winning blog coverage.

THE BOCA MUSEUM’S PLUMB CHOICE

NEAR-DEATH EXPERIENCE

“I was especially fond of [the performance-art video] ‘High Wire Artist.’

[Shannon] Plumb plays the titular circus entertainer, not only walking a suspended tightrope but doing it while jumping rope, balancing cocktail glasses and dodging obstructions—all in high heels! It’s perhaps her best metaphor for the impossible responsibilities and expectations of the modern woman.”— John Thomason, review of “Shannon Plumb: What a Character” at the Boca Raton Museum of Art, A&E link

“The last thing I heard was ‘Code Blue!’ and right after that I knew I wasn’t connected to [my body] anymore. … I didn’t hear anything, but I was so aware of where I was. It was a heightened sense of knowing. I remember thinking to myself, ‘So this is what it’s like to be dead. It’s not bad.’ It was the opposite; it was good.”—Coconut Creek resident Denise Merkle, “Web Extras” for the May/June issue, In the Mag link

THE CATS ARE OUT OF THE BAG

WHAT’S YOUR PROBLEM, ROCK & ROLL HALL? “Why isn’t Pat Benatar in the Rock & Roll Hall of Fame? … It’s not as if Benatar and [husband and guitarist Neil] Giraldo, whose 33-year marriage alone is deserving of an honor, don’t have the rock résumé.

This isn’t Steve and Eydie at The Stardust. … Maybe one day the Hall will get its head out of its Stratocaster and give Benatar and Giraldo their just due.”—Kevin Kaminski, concert review at Hard Rock Live at Seminole Hard Rock Hollywood, A&E link

“As a dog owner, I’ve long found it annoying that dogs have to be on leashes, but cats can roam. They leave their scat, they fight, and they ravage bird populations. Cat lovers, though, feed the feral felines, and they multiply. I agree [that the county commission’s recent approval of an ordinance to deal with the situation] is the compassionate and probably the most practical approach, but I still don’t get cat people.”—Randy Schultz, “City Watch,” Community link

BLOG CENTRAL: STAY CONNECTED TO THE COMMUNITY WITH OUR TEAM OF BLOGGERS A&E: John Thomason takes readers inside the arts with concert, exhibition and movie reviews, cultural news and profiles every Monday, Wednesday and Friday.

DINING: Bill Citara breaks down the tri-county restaurant scene— from new reviews and dining news to kitchen gossip—every

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Monday, Tuesday and Friday. Also, on Wednesdays and Thursdays, look for foodie blogger, Amanda Jane, dishing on seasonal finds, and Alina Z.—aka, “The Green Goddess”—bringing you the latest on healthy eating options.

SHOP: Discover upcoming trunk shows, store openings, money-

saving tips and fashion trends Tuesday through Thursday with our style specialists.

COMMUNITY: Randy Schultz brings a reporter’s eye to Boca and beyond every Tuesday and Thursday with his “City Watch” blog; Michelle Olson-Rogers explores the family scene with “Boca Mom

Talk” every other Wednesday; and our in-house team keeps you on top of local happenings—including our popular “Staff Picks” each Friday to kick off your weekend.

HEALTH & BEAUTY: Check out the latest news from the worlds of exercise and medicine every Wednesday in our “Fit Life” blog.

THE [ONLY] BOCA RATON MAGAZINE group editor-in-chief

marie speed

editor

kevin kaminski

managing editor

john thomason

web editor

taryn tacher

senior art director

lori pierino

assistant art director

nancy kumpulainen

photographers

aaron bristol, eduardo schneider

production manager

mandy wynne

production coordinator

valentine s. fracassi

contributing writers

brenna fisher, lisette hilton, sally j. ling mary brown malouf, randy schultz, john shuff

editorial interns

casey farmer, emma grubman, cresonia hsieh, jackie smith, chelsea stromfeld, kevin studer

contributing photographers/illustrator

cate andrews, cemhan biricik, ron elkman, adam finkle, tiffany rachel, scot zimmerman video production/customer service

david shuff food editor

bill citara

home editor

brad mee

group advertising director

tim schwab

advertising consultants

georgette evans, bruce klein, karen jacaruso, rebecca valenza marketing and events director

bianca romano

JES publishing

1000 Clint Moore Road, #103 Boca Raton, FL 33487 561/997-8683 (phone), 561/997-8909 (fax) www.bocamag.com magazine@bocamag.com (general queries) Boca Raton magazine is published eight times a year by JES Publishing. The contents of Boca Raton magazine are copyrighted and may not be reproduced without the expressed written consent of the publisher. Boca Raton magazine accepts no responsibility for the return of unsolicited manuscripts and/or photographs and assumes no liability for products or services advertised herein. Boca Raton magazine reserves the right to edit, rewrite or refuse material and is not responsible for products. Please refer to corporate masthead.

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[ DIRECTORY ] Boca Raton magazine is published eight times a year, with January, February, March/April, May/June, July/ August, September/October, November and December issues. If you have any questions or comments regarding our magazine, call us at 561/997-8683. We’d love to hear from you.

Rose Glamoclija, R.N. Founder and Administrator

[ subscription, copy purchasing and distribution ] For any changes or questions regarding your subscription, to purchase back issues, or to inquire about distribution points, ask for circulation director David Brooks at 877/553-5363.

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Take advantage of Boca Raton magazine’s prime advertising space—put your ad dollars to work in the premier publication of South Florida. For more information, contact group advertising director Tim Schwab (tim@ bocamag.com).

[ custom publishing ] Create a magazine tailored to fit the needs and character of your business/organization. Ideal for promotions, special events, introduction of new services, etc. Contact Marie Speed (editor@bocamag.com).

[ story queries ] Boca Raton magazine values the concerns, interests and knowledge of our readers about the community. Please submit story and profile ideas by e-mail to Kevin Kaminski (kevin@bocamag.com). Due to the large volume of pitches, the editor may not respond to all queries. Boca Raton does not accept unsolicited, ready-for-print stories.

[ web queries ] Submit information regarding our website and online calendar to Web editor Taryn Tacher (taryn@bocamag.com).

[ letters ] Your thoughts and comments are important to us. All letters to the editor may be edited for style, grammar and length. Send letters to the address listed below, or to Kevin Kaminski (kevin@bocamag.com).

Letter to the Editor Boca Raton magazine 1000 Clint Moore Road, #103 Boca Raton, FL 33487

[ arts & entertainment ] Where to go, what to do and see throughout South Florida. Please submit information regarding galas, art openings, plays, readings, concerts, dance or other performances to A&E editor John Thomason (john.thomason@ bocamag.com). Deadline for entries in an upcoming A&E section is three months before publication.

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[ dining guide ] Our independent reviews of restaurants in Palm Beach, Broward and Miami-Dade counties. A fine, reliable resource for residents and tourists. For more information, contact Marie Speed or Kevin Kaminski.

[ people ] A photo collage of social gatherings and events in Boca Raton and South Florida. All photos submitted should be identified and accompanied by a brief description of the event (who, what, where, when). E-mail images to people@bocamag.com.

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[ DIRECTORY ] THANK YOU FOR SUBSCRIBING TO BOCA RATON MAGAZINE! We appreciate your business, and we want you to get the most from your subscription. This customer guide will help you contact us for all your subscription needs.

[ first issue ] Your first issue will be mailed four-to-six weeks after receipt of your order. Subsequent issues will arrive every other month and monthly from November to February.

[ missing or late issues ] Once in a while, production, transportation or the postal service may delay delivery. If you don’t get an issue, or if your magazine is repeatedly late, please call and report your problem to our subscription department at 877/553-5363, or send an e-mail to: subscriptions@bocamag.com.

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BEFORE

If you have already paid your bill and then receive a new bill, here’s what you should do: 1. If you have paid your bill within the past four weeks, ignore the new invoice. (The computer simply has not given your account credit quickly enough.)

2. It’s most likely that your payment and our notice just crossed in the mail; check the date on the notice to see when we mailed it.

3. If you get another bill or renewal notice, call our subscription department at 877/553-5363, or send an e-mail to subscriptions@bocamag.com, and we will straighten out the problem.

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[ change of address ] PERMANENT: If you are changing your address, send us your complete old address, complete new address, including ZIP code, and the effective date of the change.

You can also leave us a message with your old and new address by calling 877/553-5363. You can also change your address online at bocamag.com.

TEMPORARY OR SEASONAL: Please send us your complete permanent address, your complete temporary address and the dates that you want your issues forwarded.

[ back issues ] If you are interested in purchasing any back issues, please call 877/553-5363, ext. 222, indicating the issue date you would like. The cost of each issue including shipping and handling is $9.95.

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You’ll find a subscription to Boca Raton magazine makes a thoughtful and useful gift that lasts throughout the year. If you’d like more information about giving a gift subscription, please call our subscription department at 877/553-5363.

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mail CITY WATCH As always, Randy Schultz’s “City Watch” blog, which runs twice a week at bocamag.com, has been generating its share of feedback.

Here are some comments responding to specific posts in recent months.

On FAU receiving state funds: “I watched President [John] Kelly’s presentations to the Board of Governors on the Florida Channel.

They were nothing less than brilliant. That being said, I think he is getting up to speed on the potential monetization and convenience of the valuable real-estate asset that FAU is.

The Airport Authority figured this out long ago. FAU can be a sustainable operation with the proper use of its assets. This will both generate substantial monies to improve the campus and academics, drive high-quality student housing and provide safety and convenience to students.”

—Glenn Gromann

On FAU’s student district: “FAU students are the most important people that need to be involved in the planning of 20th Street.

There’s too much emphasis on upscale in this city, and it prices out actual college students.

If the City builds Mizner Park 2.0 there, it is a failure. If the City builds University Commons 2.0 there, it is a failure. Let’s learn from our mistakes, not repeat them.”

—Boca Owl On feral cats: “Have you ever seen somebody with a cat on a leash? Also, we’re talking about feral cats! Ravaging bird populations? Birds can be just as much of a nuisance as cats for the same reasons of excrement and noise, although dogs in backyards beat both constantly, barking for hours on end. Also, using feral cats to ravage rodent populations is extremely beneficial to communities. I’m not arguing how cats are superior animals to dogs because they can be toilet-trained and are highly intelligent, but understand the power of the pussy!”

—Concerned Citizen

EGG-CELENT INFO Question for the Green Goddess (whose blog runs every other Wednesday at bocamag. com): Where can we find pasture-raised eggs in the Boca area?

—Jessica, Boca Raton Alina Z. (aka, the Green Goddess): “I buy Vital Farms eggs at Whole Foods. That’s the only brand I use; they are pasture-raised, and you can see how great they are in the bright color of the yolks!”

ALL IN THE FAMILY I was so pleased to read [John Shuff’s] “Birthday Wishes” article in Boca Raton magazine [July/August, My Turn]. You do write interesting stories that catch the eye of the readers! Thank you for including the lovely family picture. Family is important to us since our granddaughter, Jenna Rose, is in the Peace Corps and stationed in West Africa, in Senegal, doing volunteer work. We are so proud of her!

—Rosemary Krieger, Boca Raton

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NYC WINE & FOOD FESTIVAL

EVENTS

TASTEMAKERS AT MIZNER PARK When: Oct. 13 Where: Downtown Boca Raton What: Visit Mizner Park’s top restaurants for an evening of delicious bites with wine/ cocktail pairings at this annual tasting event hosted by Boca Raton magazine. Dining “passports” are available for $30 at any of the participating restaurants.

When: Oct. 15-18 Where: New York City What: For those Boca residents looking to make one last trip to the Big Apple before high season in South Florida, check out the sister festival to the South Beach Wine & Food spectacular. The foodie stars will be shining in New York City over the course of four days; expect to see everyone from Ted Allen (“Chopped”) and Mario Batali to Martha Stewart. Festivities include walk-around tastings, cooking demonstrations, intimate dinners, wine tastings and much more.

Contact: Visit nycwff.org for event details and ticket information.

of the 10th annual walk to benefit the Louis and Anne Green Memory and Wellness Center at the Christine E. Lynn College of Nursing at FAU. Over its first nine years, the event has raised more than $1.5 million for evidencebased programs and services for patients and families dealing with memory disorders.

Contact: Register online at https://fauf.fau. edu/memories or call 561/297-4066.

CORRECTION In the July/August issue, the item in our “Best of Boca” feature on Lynn University president Kevin Ross connected his “Star Wars”-themed address to the wrong speech. Ross “brought the Force with him” to his State of the University address in October 2014.

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B O C A M A G . C7/24/15 O M 9:38 AM follow the leader

editor’s letter

[ by kevin kaminski ]

Boca Takes a Licking

Y

ou have to hand it to our hometown girl. In the go-bigor-go-home world of TMZ-worthy headlines, Boca’s own Ariana Grande went both big and unprecedented.

Instead of feuding with a Kardashian, breaking up with John Mayer or making out with Miley Cyrus, like a garden-variety celebrity, the former Nickelodeon starturned-pop princess offended the entire United States—and on the Fourth of July, no less.

Naturally, TMZ snagged the security footage that showed the diminutive Grande tongue-tickling a tray of doughnuts at a shop in Los Angeles, jumping up and down and laughing about it, and then, inexplicably, saying, “I hate Americans. I hate America.”

In the days after the video went viral (more than 7.2 million views on TMZ), Grande first tweeted a half-apology that dovetailed into a lecture on child obesity—which, of course, did nothing to clarify why someone frustrated by “the poison that we put into our bodies” felt compelled to taste-test the icing on random doughnuts. She then released her own video, a second apology shot in black and white that looked like an outtake from “The Blair Witch Project.”

By then, it was too late. The damage had been done. And the entire world couldn’t wait to weigh in. u Actor Rob Lowe, regarding Grande’s excuse, tweeted: “As my grandpa would say, ‘Yeah, sure. Pull the other leg, it plays Jingle Bells!’ #lame” u An Australian newspaper wrote that the doughnut scandal was the latest in a long line of dubious episodes for Grande, including accusations of being ungrateful to fans and pouting if not photographed from the left (her best side, apparently). u A clinical professor at the David Geffen School of Medicine at UCLA (only in L.A. does a music mogul have a school of medicine named after him) told conservative outlet Breitbart News that “many communicable diseases could be transmittable through saliva” on doughnuts, including “oral herpes and hepatitis A.” u The Hollywood gossip website Defamer posted the headline: “Demon Popstar … Contaminates Donuts With Her Hellish Tongue.” u The website A.V. Club, an entertainment site published by The Onion, called Grande a “donut terrorist,” although its story went on to suggest that “few seemed to appreciate Grande’s patriotic mission to lick all the [doughnuts] first so fat people wouldn’t eat them.” u And Joel McHale, host of E!’s “The Soup,” said of Grande’s “I hate Americans” rant, “Well Ariana, I hate your ponytail, but you don’t

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see me ruining pastries over it.”

As the city’s longest-running and most respected publication—and the only local magazine to earn an exclusive interview with Grande last summer prior to the release of her second album—it’s important for us to make one point abundantly clear to the rest of the world.

Don’t judge an entire community by one doughnut diva. This may not be one of Boca’s prouder moments (by association), but it’s hardly representative of the good people of this city. Though the magazine does not have the statistical data to back this up, our editorial team feels confident in reporting that most, if not all, Boca residents actually buy their doughnuts first before licking them.

But if that’s not enough hard evidence to sway the masses, then take a peek inside our September/October issue. The same city that produced Grande also plays host to Kathy Schilling (page 88), a renowned physician at Boca Raton Regional Hospital and a cutting-edge advocate for women’s health. We’re also the entrepreneurial base for a group of Nerds (page 50) going out of their way to help our techchallenged residents. And Boca is now home to Carolyn Kelly (page 92), the first lady of Florida Atlantic University and someone whose expertise and passion already is adding to the fabric of our town.

These are but a few of the many people who make Boca proud day-in and day-out. We’re hoping that Grande can keep her tongue off the Boston Creams long enough to return to that list. Avoiding a Kardashian showdown, however, may be too much to ask of any celebrity these days.

Enjoy the issue.

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hometown [ 44 local hero • 46 boca by the numbers • 48 hot stuff • 50 meet the expert • 52 boca chatter ]

CEMHAN BIRICIK

SOMEONE TO LOVE We didn’t set out to upstage

our model during this month’s fashion shoot (page 108), but even she couldn’t help but fall head over high heels for the adorable dogs that local rescue organizations brought to our set— like Tucker, the part-Bloodhound, part-Lab puppy from Justin Bartlett in Royal Palm Beach. For more images from our shoot, and more info on how to adopt a rescue dog, visit bocamag.com.

BOCAMAG.COM follow the leader

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home town [ LOCAL HERO ]

Jennifer O’Brien with local students turning trash to art at Resource Depot

Waste Not, Want Not

W

hen Resource Depot moved into its sprawling warehouse in West Palm Beach two years ago this October, its intent wasn’t to bring old sayings to life. But as more people discover the nonprofit—which accepts upward of 200,000 pounds in surplus materials annually—it’s become increasingly clear that one person’s trash really is another’s treasure.

Though founded in 1999, the organization that turns “waste to wonder” has come into its own under the guidance of executive director JENNIFER O’BRIEN, who joined in January 2012. A former arts teacher in Pennsylvania, O’Brien has shifted Resource Depot’s focus from not only lightening the load at landfills but also to realizing the potential of the reusable materials donated by individuals and community partners.

“Coming from an arts background, and always being starved for money to buy school supplies, I understood the need,” says O’Brien, who worked with the Center for Creative Education before joining Resource Depot (2510 Florida Ave., 561/882-0090). “On top of that, we have a waste issue. Here’s a creative way, almost subversive, to address [both] problems.”

O’Brien may not be overthrowing the system, but she and her team of five fulltimers, two part-timers—and countless volunteers—are certainly changing it. For the better. In the fiscal year ending September 2014, Resource Depot estimates that it made possible more than 1 million educational/arts projects thanks to the materials it

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collected—the variety of which is sight unto itself.

For a $25 annual membership fee, schoolteachers, artists, parents and others can access everything from binders and books to frames and mat boards to ceramic molds and leather scraps—all the items neatly organized on shelves or in display bins. There are rows of used books. Baskets filled with Styrofoam parts. Old computer parts. Cups with misprinted company logos that, otherwise, would have been tossed.

“One of our challenges is coaxing businesses to think about something they see as waste in a different way,” O’Brien says. “We had an architect who had all these blueprints he was throwing away that were blank on one side. You turn that over, and kids can draw on them or teachers can use them as posters.”

As part of its push to educate and connect with the community, the Depot uses operating grants and donations to host school trips, environmental awareness stewardships and public workshops, as well as to create programs that bring the arts to hospitalized children.

“I want people to be curious, to be wowed, because there’s always something new and exciting happening,” O’Brien says. “I’m looking for us to make our mark in a lasting way in the community.”

For more information, or to donate materials, visit resourcedepot.net.

—KEVIN KAMINSKI

TIFFANY RACHEL

Items once destined for the trash are turning up in works of art thanks to Resource Depot.

home town [ BOCA BY THE NUMBERS ] WHAT’S HAPPENING AROUND TOWN? What’s happening in and around town? These numbers tell part of the story during September and October.

$779,750

Thanks to the Community Foundation for Palm Beach and Martin Counties, 100 area students started college this fall with scholarship money that, combined, totaled nearly $800,000. Among the recipients were nine Boca students.

525 $ thousand

Fresh off its third-place finish in the entrepreneur track this spring at FAU’s Business Plan Competition, tech company Dioxide Materials has now moved into FAU’s Research Park. Why? The startup that’s creating carbon dioxide sensors to make heating and A/C systems more energy-efficient recently received research grants of $125,000 from NASA and $400,000 from the National Oceanic and Atmospheric Administration.

95

YEARS OLD

Don’t let her age fool you. Vera Paley may be approaching 100, but she’s an inspiration to those who take the chair yoga class she teaches at the Louis and Anne Green Memory and Wellness Center at FAU. Read more about Vera under the Community link at bocamag.com.

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15 nights

What used to be a Bally’s gym on South Military Trail becomes our worst nightmare for a series of dates starting Oct. 2 as Enigma Haunt returns to Boca to scare the bejesus out of people with two attractions—The Abyss and Realms of Terror. Buy tickets online (enigmahaunt.com) and a portion of the sales will go to the Wounded Warrior Project.

30th

Congratulations to Miami City Ballet, celebrating three decades of critically acclaimed productions. This special anniversary season kicks off Oct. 23 in Miami with Program I, which includes George Balanchine’s “Swan Lake” and “Fancy Free” by Jerome Robbins and Leonard Bernstein (the same program is slated for Nov. 13-15 at the Kravis Center in West Palm Beach).

Visit miamicityballet.org for details.

1-on-1

The last two chefs standing will wage one final winner-take-all culinary battle on Sept.

23 at Max’s Harvest in Delray Beach to determine the champion of a bracket-style competition that started back in June.

The event, open to the public for a $10 donation, benefits the Naoma Donnelley Haggin Boys & Girls Club in Delray. Call 561/381-9970 for details.

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home town [ HOT STUFF ]

What’s the Buzz?

September/October in South Florida is all about a Sinatra vacation, a Mayor’s Ball and some big-screen video action. sponsorship opportunities, visit rotarydowntownbocaraton.org.

LET THE GAMES BEGIN

Committee for the Mayor’s Ball

BOCA HAS A BALL

Black-tie season kicks off early thanks to the first-ever Boca Raton Mayor’s Ball, slated for Oct. 17 at Broken Sound Club.

Presented by the Rotary Club of Downtown Boca, the gala includes an epicurean feast courtesy of

Broken Sound executive chef Joe Longo Jr., as well as entertainment from the Steve Chase Band.

Funds raised will benefit the city’s nonprofits involved in health and wellness through the Rotary Club’s new grant program. To make reservations or to learn about

Thanks to the organizers of Super League Gaming, a generation of video-game enthusiasts has its own version of a Little League season. Starting on Sept.

15 at iPic Theaters in Mizner Park, boys and girls ages 7 to 14 will have the opportunity to form teams and compete on the big screen against opponents in 24 other cities around the country.

The six-week session revolves around the popular game Minecraft—and prizes will be awarded at season’s end. Entry fee is $120.

For complete details, visit superleague.com.

LUCK BE A LADY

The chips will be flying Oct. 17 at Boca West Country Club as high rollers and novice gamblers alike let it ride in the name of charity at the sixth annual Casino Night, benefiting the Boys & Girls Club

of Boca Raton. Expect silent and live auctions, cocktails and light bites, plenty of gaming—and the sounds of Sinatra, which plays into the event’s theme: “The Best is Yet to Come.” Visit bgcpbc.com for details.

What Las Vegas represented to the entire Rat Pack, Miami Beach was for the Chairman of the Board—in particular, the Fontainebleau, which became Frank Sinatra’s South Florida playground. He performed at its nightclub, he vacationed at the resort, and he even shot three movies there. With Sinatra’s 100th birthday on the horizon (Dec. 12), the Fontainebleau is launching a 100-day countdown starting Sept. 2 that includes a special exhibit of never-before-seen images, nightly toasts at Bleau Bar, and Sinatra-inspired menu offerings. For guests who really want to “Live Like Frank,” the resort is offering a two-night stay in a junior suite with a slew of extras—from two “Fly Me to the Moon” massages at Lapis Spa and a $250 dining credit at one of four signature restaurants to a daily breakfast for two, a Fontainebleau canvas bag and a bottle of Jack Daniel’s Sinatra Select. The price: $1,915 (in honor of Frank’s birth year). For more info, call 877/512-8002 or visit fontainebleau.com.

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TERRY O’NEILL/GETTY IMAGES

OL’ BLEAU EYES

BOCA’S FIRST BOARD-CERTIFIED FEMALE PEDIATRIC DENTIST GETS NEW iPLUS LASER! After having used Biolase laser technology since she opened her office in Boca Raton, Dr. Saadia has invested in the latest technology for her patients. The iPlus laser allows her to treat most of her little patients who have cavities with no shots. The laser also allows her to help gently “wiggle” teeth out rather than the old fashioned pulling.

Call us today to schedule your appointment!

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What are the benefits of iPlus laser dentistry?

• Since, in most cases, there are no needles or any numbness, kids will not chew their lips or tongue upon leaving the office and can eat right away.

• The laser’s pinpoint accuracy allows the dentist to leave as much healthy tooth as possible, when removing tooth decay.

• The laser performs numerous soft tissue (gum) procedures with little or no bleeding and no need for sutures.

• Soft tissue healing after laser surgery is faster than surgery done with traditional scalpel blades or elector surgery. iPlus laser uses only light and water to cut, so surgical sites heal very quickly and with minimal or no bleeding.

What can be done in the dental office with iPlus laser?

• iPlus Laser results in the very conservative removal of decay resulting minimally invasive cavity preparations.

• iPlus Laser is very efficient at gum re-contouring (gingivectomy) procedures, especially during and after orthodontics (braces).

• iPlus Laser is ideal for relieving a child who is tongue-tied. Where the tongue cannot move normally because it is held by too short of a fibrous cord of a tissue in the floor of the mouth.

• iPlus Laser can relieve painful canker sores with guaranteed accelerated healing.

Saadia I. Mohamed, D.D.S. First female Board Certified Pediatric Dentist in Boca Raton Diplomate of the American Board of Pediatric Dentistry Member of the American Academy of Pediatric Dentistry Member of College of Diplomate of the American Board of Pediatric Dentistry

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home town [ MEET THE EXPERT ]

Nerds to the Rescue A GROUP OF YOUNG ENTREPRENEURS CHANGES THE FACE OF TECHNOLOGY SOLUTIONS.

I

EDUARDO SCHNEIDER

n a society so dependent on technology, there’s no time to waste troubleshooting when the latest gadget malfunctions or when a new device proves too complex to operate.

Thankfully for residents of Boca and beyond, a team of tech-savvy twenty-somethings has issued an official Nerd Alert.

That’s the name of the company launched earlier this year by Julius McGee, Billy Levy, Zachary Zeldin, Ryan Tenbusch, Brett Centerbar and Falon Velez—all six of whom graduated from Florida Atlantic University.

Nerd Alert specializes in tech training, support and setup for products ranging from gaming systems and smartphones to software and tablets. They’ll even show people new to social media how to use and navigate the likes of Facebook and Instagram.

“Technology is pretty much running our daily lives,” says Levy, a Boca resident and chairman of Nerd Alert.

“But sometimes it can be confusing.”

That’s where the 35 tech specialists on staff come in.

Each employee has earned his or her Nerd distinction, a process that includes certification testing, state and federal level background checks, in-person interviews and ride-alongs.

Best of all, Nerds make house (and office) calls; they’re even willing to meet at your local coffee shop.

Nerd Alert also offers group workshop training at the Polo Club of Boca Raton and other gated communities.

“To see the difference it makes in people’s lives to leverage and use their technology in the right way—like grandparents using FaceTime to talk to their children and grandchildren,” Levy says. “It’s a pretty rewarding feeling.”

For more information or to make an appointment, visit nerdalert.com.

—TARYN TACHER

Billy Levy and Julius McGee

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TESTOSTERONE THERAPY

L

ow testosterone also referred to as hypogonadism effects more than 3 million people. The latest research suggests that men without enough of the hormone face a higher risk of several serious illnesses, including diabetes, osteoporosis, and cardiovascular disease. A simple blood test can reveal whether a guy has low “T,” but there are plenty of other clues that a problem exists.

Testosterone is what fuels a man’s sex drive. If he’s low on “T,” he’s likely to become less interested in having sex. Men differ in how frequently they like to have sex. But for men with low testosterone, it’s completely absent.

Erections are triggered by the body’s release of a tiny molecule called nitric oxide.

But testosterone is what’s needed to trigger this release, and if there’s not enough of it, nothing much happens down below. Either erections are impossible, or they’re not firm enough for intercourse.

It’s perfectly normal for a guy to feel tired at the end of a busy day. But men with low “T” feel completely depleted. They complain of being more tired than they think they ought to be. In addition to feel-

ing severe fatigue, men with low testosterone often lose their drive and initiative. Men who used to be up and at ‘em all day long are sidelined on the sofa.

Even if they’re not experiencing clinical depression, men with low testosterone often feel down or blue. They feel less optimistic than they used to feel. Low testosterone can cause men to be grouchy and irritable. Sometimes the problem is more apparent to friends, family members and colleagues - than to the men themselves.

It’s not like they become weaklings, but men with low testosterone often feel that they’re not as strong as they once were.

Some men actually notice shrinkage in their arm and leg muscles, and in their chest. And if they try to build muscles with weight-lifting, they often find it frustratingly difficult to build muscle mass. Low testosterone often results not only in reduced muscle mass, but also in increased body fat. Some men add weight around the middle. Others develop gynecomastia, aka “man boobs.”

The good news about low testosterone is that it’s easily treated. And in addition

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home town [ BOCA CHATTER ]

Talk of the Town It’s fall—the time of year when Boca shakes off summer and heads back to school, work and into the stadium.

Here are a few things we’re talking about.

FAU FOOTBALL

COACH CHARLIE PARTRIDGE GIVES US A TEAM PREVIEW:

“We are making progress each day on both sides of the ball. [Senior quarterback] Jaquez Johnson is having a great off-season, and Jenson Stoshak [senior wide receiver] wowed the social media world this summer with his flip catch. Defensively, Cre’von LeBlanc [senior cornerback] and Trevon Coley [senior lineman] are leading the charge.

We will need these young men when we host the first Power Five Conference member to play in our stadium, the University of Miami, on Sept. 11 at 8 p.m.—a game that will showcase our program and community on a national stage.”

HALLOWEEN

So what are people dressing up as this year for Halloween? Costume World owner MARILYNN WICK knows about these things, and has seen Halloween “Last year, it was costumes branch ‘Frozen’ again on top—with out far beyond ‘Downton Abbey,’ ‘The Great witches and Gatsby’ and Ebola caseworkers goblins over close runners-up—tacky but true. So the years. far this year, Donald Trump, Hillary Clinton and ‘Jurassic World’ are big requests, but ‘Game of Thrones’ is still hot!”

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FIVE FALL FASHION TRENDS

KAYLA CHENOY OF DEBORAH JAMES GIVES US THE SCOOP: ■ Car wash pleats ■ Flounced hemlines ■ High-waisted pants ■ One-shoulder and strapless dresses ■ Royal blues, blues in general

STONE CRAB SEASON PRIMER ■ Starts Oct. 15

■ PREDICTION: a good season with

plentiful crabs and prices better early on than toward the holidays, when so many crabs are shipped out ■ WHY SO EXPENSIVE: supply and demand and factors such as bad weather, fuel prices ■ BEST SIZE FOR THE MONEY: large or jumbo ■ WHAT TO AVOID: crabs with broken shells, hollow shells, holes in shell, missing knuckles ■ WHAT TO LOOK FOR: crabs that smell like the ocean, a whitish-pinkish creamy fat under the shell ■ DO NOT: freeze or heat up ■ DO: Eat within 24 hours of cracking.

—Kerry, Jill and Larry Siemsen, Old Dixie Seafood, Boca Raton

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Photography by Angie Myers Content by Rich Pollack

DR. ANTHONY DARDANO D.O., F.A.C.S. Aesthetic and Reconstructive Plastic Surgeon

RESIDEN C E

Coastal Boca Raton

WHAT HE D O ES

Dr. Dardano is a double board-certified plastic and reconstructive surgeon with a Boca Raton-based practice that specializes in all aspects of aesthetic facial, breast and body surgery. “I am always looking for new ways to provide my patients naturallooking and long-lasting results,” he said.

OFF D U TY

When he’s not working, Dr. Dardano can be found taking an early morning walk on the beach or enjoying a variety of water sports. “I love the beach,” he says. During football season, you’re likely to find him tailgaiting in the parking lot of Sun Life Stadium before Miami Dolphin games.

CLA IM T O FAME

Dr. Dardano has been in private practice for more than 15 years and has held almost every medical leadership position at Boca Raton Regional Hospital. He is the current president of the hospital’s medical staff and is also an associate professor at Florida Atlantic University’s new College of Medicine. “Surgical education is one of my passions,” he said.

INDULGEN C E RID E W HY HE CHOS E B MW WORDS TO LIV E B Y

“I love to cook,” he says. “I love to prepare a meal for friends or family and have everyone enjoy it.” His specialties: Seafood paella and just about anything cooked on an outdoor grill.

2015 BMW 528 M Sport, white with black leather interior. “It has a lot of zip to it,” he says.

“My BMW suits my lifestyle. It is the ideal car to drive to work every day and a lot of fun to drive on the way to dinner in Miami or Palm Beach on a Saturday night. The team at Vista BMW in Coconut Creek always works around my schedule and ensures that I never have to sacrifice my time in the operating room to sit in a waiting room,” he said.

“To quote Vince Lombardi: ‘The only place success comes before work is in the dictionary.’ ”

www.drdardano.com

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Your Style For Life

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PETS WELCOME!

[ by brenna fisher ]

shoptalk THE DOCTOR IS IN Falling in love with fall’s latest handbags is easy. Outer details like decorative chains and zippers, classic stitching and beautiful slip-through handles are making this season’s handbags stand out. Take this black quilted doctor’s bag ($199, Talbots, Town Center at Boca Raton), which has ample storage and goes with just about any daytime ensemble.

Double-face no-close jacket, $279; sleeveless jersey funnel-neck top, $60; paisley scarf in guava, $60; horse bit belt, $49.50; all from Talbots

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shop talk [ FASHION ] Longchamp “Paris Rocks” cross-body bag in black with gold chain, $395, Bloomingdale’s, Town Center at Boca Raton

Marimekko cotton floral backpack, $179, us.marimekko.com

Handbag Heaven

Fall handbag trends—from small and square to larger satchels and practical (yet stylish) backpacks—offer something to fit every taste and need.

Chloé “Drew” small shoulder bag in Motty, $1,850, Saks Fifth Avenue, Town Center Gigi New York “Jenn” bucket bag in Poppy, price upon request, Barbara Katz, Glades Plaza, Boca Raton

Tom Ford “Sedgwick” double-zip leather tote, $2,290, exclusive to Neiman Marcus, Town Center

Victoria Beckham “Micro City Victoria” bag in Bordeaux, rose and red calf leather, $2,395, victoriabeckham. com

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KEY to the CURE Get the shirt.

Shop the weekend.

Show your support.

Join Saks Fifth Avenue in the fight against cancer. Get the shirt, designed by Jason Wu, available exclusively at Saks this October. Then shop Thursday to Sunday, October 15 to 18, when Saks will donate 2% of sales to local and national cancer charities.* Special thanks to Julianne Moore, the 2015 Ambassador for the Entertainment Industry Foundation, Stand Up To Cancer and Saks Fifth Avenue’s Key To The Cure

*THURSDAYTOSUNDAY,OCTOBER15TO18,2%OFPARTICIPATINGVENDORNETSALESANDPARTICIPATINGVENDORFLATDONATIONSFROMSAKSFIFTHAVENUENEWYORKANDBEVERLYHILLS,ANDSAKS.COMUPTOATOTALOF$500,000WILLBEDONATEDTO OURNATIONALBENEFICIARY,THEENTERTAINMENTINDUSTRYFOUNDATION(EIF)ANDITSPROGRAMSTANDUPTOCANCER(SU2C).ADDITIONALLY,FROMOCTOBER1TOOCTOBER31,100%OFTHEKEYTOTHECURET-SHIRTSALESFROMTHESELOCATIONSAND SAKSOFF5TH.COM WILL BE DONATED TO EIF/SU2C. FOR ALL OTHER SAKS FIFTH AVENUE LOCATIONS, AN ALLOCATED AMOUNT BASED ON STORE’S WEIGHTED AVERAGE OF TOTAL SALES COLLECTED FROM 2% OF PARTICIPATING VENDOR NET SALES AND PARTICIPATING VENDOR FLAT DONATIONS FROM THURSDAY TO SUNDAY, OCTOBER 15 TO 18, ALONG WITH 100% OF THE KEY TO THE CURE T-SHIRT SALES WILL BE DONATED TO EACH STORE’S DESIGNATED CHARITY PARTICIPATING IN THE KEY TO THE CURE CAMPAIGN.

shop talk [ BEAUTY ]

GREAT GADGETS Technology has invaded every part of our lives to make tasks faster, easier or more fun. So why not incorporate it into our beauty regimen? The devices below just might change some of your routines for good—and for the better.

NEURO MOTION BLOW DRYER

CLARISONIC SONIC RADIANCE BRIGHTENING SOLUTION

WHAT: A sonic cleansing brush, set of cleansers and a brightening solution designed to combat discoloration and retexture skin.

TECH ADVANTAGE: Clarisonic’s gentle pulsing ARIA device with soft radiance brush head delivers effective yet comfortable cleaning power—skin feels really smooth after a wash.

Plus, it comes with a very cute (and nifty) magnetic charger.

COST: $249 (includes device, brush head, illuminating AM cleanser, renewing peel wash and brightening activator serum) AVAILABLE AT: clarisonic.com

ISSA TOOTHBRUSH

WHAT: A pulsing electric toothbrush made with silicone bristles and an ergonomic design

by Sweden-based FOREO. TECH ADVANTAGE: It has eight different pulse speeds, and the nonporous silicone brush is more resistant to bacteria buildup than the traditional toothbrush. It’s a pricey investment, but you won’t need a new brush head for a full year.

COST: $199 AVAILABLE AT: Sephora, Town Center

NONO! MICRO

ENVISAGE RENEW

WHAT: A gently vibrating facial toning device and exercise system developed by a physiotherapist to help tighten facial skin.

TECH ADVANTAGE: It comes with instructions on facial exercises to be done in tandem with application. The device’s vibration helps muscles fatigue faster, providing more of a facial workout.

COST: $150 AVAILABLE AT: amazon.com

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KAT BURKI MICRO FIRMING WAND

WHAT: A skin-care product delivery system that uses micro vibration and electrical current to help antiaging ingredients penetrate deeper into the skin.

TECH ADVANTAGE: The ion induction and massaging vibrations increase blood circulation and allow active ingredients to go 30 percent deeper into the skin, which means less waste of product and more potential benefit.

COST: $85 AVAILABLE AT: katburki.com

WHAT: A more compact cousin to the original NoNo! device that allows for on-the-go hair removal. (We can’t say whether or not people were really clamoring for on-the-go hair removal, but it is cute.)

TECH ADVANTAGE: It uses heat instead of light to remove hair, making it ideal for all hair colors and skin types, and its small size does makes it easier to maneuver around tight spots and small areas.

COST: $225 AVAILABLE AT: my-no-no. com

WHAT: A touch-activated hair dryer with four different heat settings and a cool-shot button.

TECH ADVANTAGE: We could all use a hand when transitioning from one hair section to another during the blow-drying process.

This device actually helps by turning itself on and off when held by the handle or barrel. Thanks, blow dryer.

COST: $185 AVAILABLE AT: professional salons; check paulmitchell.com for locations

SAVE THE DATE (OK, MONTH)

Don’t miss out on Fort Lauderdale’s annual Lauderdale Spa Chic in September. This year the monthlong event of spa deals and beauty bargains promises expansion, with added hotel deals, two-forone attraction admissions and Dine Out Lauderdale restaurant deals.

Check sunny.org for updates and participating spas.

Boca Raton Regional Hospital Foundation

presents

MARTIN SHORT Emmy and Tony Award-winning actor and comedian You’ve laughed at him on Saturday Night Live, Father of the Bride, and so many other movies and prime-time appearances. But this beloved funnyman has endured the loss of two women he has loved to cancer: his wife of 30 years to ovarian cancer and his mother to breast cancer. Today Martin is a hilarious and heartbreaking advocate for cancer awareness and detection.

Join us as we welcome Martin Short to the THE 12TH ANNUAL

GO PINK

LUNCHEON

Proceeds benefit breast cancer programs at the Christine E. Lynn Women’s Health & Wellness Institute

Wednesday, October 21, 2015 11:00 a.m. to 1:30 p.m.

Boca Raton Resort & Club Tickets $175 Sponsorships available 561-955-4142 https://donate.brrh.com

Martin Short

shop talk [ INSPIRATION ] GET THE LOOK:

TRENDY EYEWEAR

As much as eyewear serves a practical purpose, something that sits so noticeably on our face probably deserves special consideration.

Robert Sarasohn, owner of Grove Opticians (561/3945551, The Shops at Boca Center), says better vision, style and quality can coexist harmoniously in the right pair of glasses or sunglasses. Lucky for us, Sarasohn, who is celebrating the store’s 30th anniversary this month, has plenty of advice for eyewear shoppers.

Q&A

with Robert:

Panthère De Cartier sunglasses with black lacquer, smooth golden champagne finish metal and onyx cabochon; price upon request; Cartier boutiques nationwide

HIGHLIGHTS: Metal/plastic combos, wooden frames, unique colors

COMBO MATERIALS Andy Wolf matte finish combination metal/acetate frames, $450, Grove Opticians, Shops at Boca Center, Boca Raton

Sama plastic frames with decorative gold-plated temple cores, $1,280, Grove Opticians

What is unique about this store?

“We go to Europe regularly to select a large portion of our eyewear.

Paris and Milan are the two main shows that we go to. … I’m not afraid to take risks on colors, textures or sizes that other stores won’t. You’ll see matte styles, wood frames and unique materials.”

What do you look for when you’re selecting frames for the store?

“I’m looking for unique colors that are never included in the color palette in the United States, and I’m looking for the shapes of tomorrow. We find the newest trends … and we often buy from soon-to-be-famous designers.”

How are these designers different?

“You can tell when you have a luxury frame. It has a certain strength and high-gloss shine to it that’s a different quality. … Dita frames, for example, are made in Japan, and a lot of pairs take a 320-step process to fabricate.”

What are some of the current trends?

“Right now, there’s still a lot of the retro look with bolder plastic frames, but we’re seeing metal frames and combination metal/ plastic frames emerging. … Large sunglasses are still trending. And I would say a lot of people are not afraid to wear color today.”

WOODEN FRAMES Sires Crown hand-crafted, eco-friendly “Biltmore” rosewood frames, starting at $95, sireseyewear. com

UNIQUE COLORS Warby Parker “Downing” custom cellulose acetate frames in striped indigo, starting at $95, warbyparker.com

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Sires Crown hand-crafted, eco-friendly “Biltmore” comic sunglasses, price upon request, sireseyewear.com

Robert Marc “Maya” artisanal custom acetate frames in coral, $450, Royal Palm Optical, Boca Raton

Before

Before

Before

Before

After

After

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After

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[ by lisette hilton ]

feelgood DOUBLE PLAY

SPA DAZE

Summer’s over, the kids are back in school, and some much-needed “me time” is on the agenda. Nothing says over-the-top pampering and wellness quite like the imaginative new treatments being offered at spas right in our own backyard.

Where: The Spa at Mandarin Oriental, Miami What: It takes not one but two massage therapists to deliver the nearly twohours-worth of treatments involved in Miami’s Oriental Harmony. The duo relaxes and rejuvenates the body with stretching and long, deep rolling movements, propelled by oil-enriched Southeast Asian spices. The experience also includes a foot ritual, salt and oil exfoliation, and a “vital energy point massage of the face, body and scalp.”

Price: $495 for 110 minutes Contact: Mandarin Oriental, 500 Brickell Key Drive, 305/913-8288; mandarin oriental.com/miami

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feel good [ BEAUTY ]

Out of the Ordinary

Not all spa treatments are created equal in South Florida—especially those crafted from ingredients ranging from mud to suds. Check out some of the intriguing offerings at spas in and around Boca.

BEER HERE! Where: The Maui Spa and Wellness Center What: While the Hookalakupua Beer Bath delivers a definite buzz, guests don’t need a designated driver after enjoying it. The treatment starts with a combined 25 minutes in the detoxifying infrared sauna (which helps with joint pain and circulation) and the aromatherapy steam room (where the scent of eucalyptus opens up the nasal passages). From there, it’s into a copper tub filled with raw beer bath set at a mildly warm temperature to keep the ingredients active. Why beer? The hops, grains and spent hops hydrate, soften and nourish the skin with B vitamins and proteins, and the copper tub soothes aches and joint pains. The Maui Spa staff recommends a post-bath massage (not part of the price) before getting back to reality.

Price: $80 Contact: 2100 N.W. Boca Raton Blvd., 561/3957733; themauispa.com Suds assume a whole new dimension at Maui Spa.

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Diamonds are a girl’s best friend at Eau Spa.

HERE’S MUD IN YOUR THIGH

SIMPLY FIN-TASTIC

Where: Balance Spa What: This version of the Oriental Mud Massage reads at times like the menu at Lemongrass. After a dry brushing to remove dead skin cells, the body is coated with skin-smoothing, silky olive fruit and grape seed oils. The massage therapist then applies a nourishing mix of warmed ingredients: seaweed, clay, wasabi, ginger and white tea infused with essential oils.

The skin is then cleansed and hydrated with warmed aromatic steam towels and body lotion

by Dermalogica. This unforgettable spa treatment is great for rejuvenating tired muscles and skin. You’ll glow when it’s done.

Price: $105 for 70 minutes Contact: 233 S. Federal Highway, Suite 111, 561/208-8111; balancespaboca.com

Where: Eau Spa What: Got beach? The Mermaid indulgence asks that you take a dip, bask in the sun and allow Eau Spa’s specialists to use custom scrubs to massage, exfoliate and polish your feet, ankles and toes. For long-term fin care, you’ll go home with a “to swim” bag, with your custom exfoliating blend, loofah, body spritzer (for moisturizing) and soothing butter.

Price: Flipper treatment and customized sea scrub kit, $185 Contact: Eau Palm Beach Resort & Spa, 100 S. Ocean Blvd., Manalapan, 561/533-6000; eauspa.com

THE KEY TO UNBLOCKED QI

GEM DANDY

Where: Balance Spa What: An ancient Chinese healing therapy, today’s version of cupping is all the rage as a healthy way to enhance circulation, flush out toxins and restore health. A practitioner places cups on an affected, or painful, area. The resulting suction draws the skin and encourages healing circulation. Cupping provides negative pressure when used in massage. In this case, practitioners move the cups to disperse toxins, such as the lactic acid that can build up after a tough workout, or to revive a sluggish lymphatic system after an illness.

Price: $85 for 45 minutes

Where: Eau Spa What: We know the impact that precious stones can have on someone’s heart, but what about their face? The Eau team answers that question with the Bejeweled Facial, which incorporates gems and high-performance technology to transform skin. Think emeralds (which have corrective qualities), rubies (warming powers) and hydrating gold (for natural skin radiance). The skin-care qualities of the stones are powered by a technology that uses LED light therapy, crystal-free microdermabrasion and lifting micro-currents.

Price: $280 for 60 minutes

“I enjoy my work and strive to help each individual find the right procedure to recapture a radiant self-image that reinforces their confidence and self-esteem.”

– Vivian Hernandez, M.D., F.A.C.S. P

INJE

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feel good [ HEALTH ]

The Truth About E-Cigs

Is this alternative to traditional cigarettes a health savior or deadly scam? Jonathan Waxman, a thoracic surgeon at Boca Raton Regional Hospital, weighs in.

■ ARE E-CIGARETTES DIFFERENT THAN REGULAR CIGARETTES? IF SO, HOW? Waxman: E-cigarettes, also termed electronic nicotine delivery systems, are devices that generate vapor through a battery-operated heating device, vaporizing a solution containing propylene glycol or glycerine, flavoring chemicals and various concentrations

Jonathan Waxman

THE BIG NUMBER

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of nicotine. This is in contrast to regular cigarettes, which contain tobacco and are based on the combustion of organic material generating the tobacco smoke.

■ ARE THEY SAFER THAN TRADITIONAL CIGARETTES?

It’s generally believed that e-cigarettes are safer because, in contrast to tobacco smoke, the e-cigarette vapor contains a lesser amount of toxins and carcinogens. Nevertheless, FDA analyses and other studies have clearly documented the presence of toxins and carcinogens, such as formaldehyde, a known carcinogenic, which is a degradation product of propylene glycol contained in electronic nicotine delivery systems. Early evidence suggests that e-cigarettes may be an irritant to the airway and have direct effects on gene expression and protein synthesis that promote airway inflammation and potential malignant [cancerous] transformation.

42:

■ ARE THEY A GOOD WAY TO

FAST FACTS

QUIT SMOKING?

At present there seems to be insufficient data to support e-cigarettes as a smoking cessation tool. Equally important, other data seems to indicate that the use of e-cigarettes may introduce young non-tobacco users to nicotine addiction. In a study conducted between 2010 and 2013, the highest prevalence of use was among young adults, ages 18 to 25; the trend toward younger groups being aware of and using ecigarettes is on the rise. Also, the use of e-cigarettes may be a factor in increasing the likelihood that an individual [will] try tobacco products in the future.

■ WHAT DO YOU RECOMMEND TO READERS WHEN IT COMES TO E-CIGARETTES?

There is a lot of controversy regarding the use of e-cigarettes and lack of long-term data regarding their impact on the human body. The lack of FDA regulation is probably the

• More middle and high school students are using e-cigs than traditional cigarettes, according to the Centers for Disease Control and Prevention (CDC). Nearly 11 percent of high school students and 4 percent of middle school students in Florida use e-cigs, according to research by RTI International.

• Nicotine, in any form, is damaging to the lungs, according to the American Physiological Society.

• E-cig vapor—even when it’s nicotine-free—damages lung cells, according to the American Physiological Society. greatest public health issue we as physicians confront nowadays. … I would recommend to the reader who is curious about [e-cigs] to ask: What is the purpose of using the device?

Is it recreational, for use as a smoking cessation tool, etc.— and then seek advice from your personal physician.

In 2014, almost one-third of high school students and 42 percent of middle-school students who experimented with e-cigarettes had never tried traditional cigarettes, according to a study by RTI International.

BOCAMAG.COM september/october 2015

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The nervous system is home to the body’s most complex conditions. The challenges are considerable—but so is the experience of the Palm Beach Neuroscience Institute (PBNI) team. PBNI represents some of the most accomplished neurological and neuropsychology specialists in the region. Equipped with some of the most advanced technology and treatment options available, and partnering with award-winning area hospitals, PBNI brings new hope to patients throughout the Palm Beaches.

For conditions of the brain, spine and nerves, there’s a team you can turn to.

Palm Beach Neuroscience Institute—where compassion, expertise and advanced technology come together.

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BocaRaton

RealEstate

In South Florida, it’s easy to find a Realtor. It’s not easy to find a Realtor who exceeds their client’s expectations. Recognized as one of the most powerful name’s in Florida real estate, John A. Turco has redefined the industry year after year, selling over $1 billion in sales since 1992. With his son Anthony, the Turco name continues to unite opportunity with success, representing the finest and most effective services in the industry. Recently named the number one agents in Florida and number ten agents in the nation for Berkshire Hathaway HomeServices, John and Anthony Turco remain the premier agents for Palm Beach County with a reputation second to none.

Trust Who You K now: Tr u s t Tu r co.

™

John A. Turco

(c) 561.866.9898 John@JohnTurcoFL.com

Anthony L. Turco

(c) 561.866.5544 Anthony@JohnTurcoFL.com

561.501.6488 2500 N. Military Trail #102 Boca Raton, FL 33431 www.JohnTurcoFL.com

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style&design

[ by brad mee ]

CURVES AHEAD

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SCOT ZIMMERMAN

A curved sectional, stone-shaped cocktail table, circular art and eggshaped wall sculptures combine to temper the linear tension of this great room’s angular architecture.

Straight lines and flat planes define most rooms, and in contemporary decors, linear furniture and angular fixtures often rule. Compelling? Yes. Comfortable? Not always. Enter the curve. Today, arched forms and rounded furnishings are enjoying a moment as decorators and style-savvy homeowners use them to create relaxed elegance.

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style&design

ROUND IT OUT

Decorators not interested in walking a straight line when it comes to interior options are throwing their rooms a curve.

1 DINING ROOM

Round dining tables provide for better interaction between guests and eliminate the need for stuffy host chairs. They also ease the flow around the table and room. These curve-backed Gabrielle chairs by Hickory Chair surround an elegant table by Dessin Fournir.

2 BATHROOM

3 STAIRCASE

2 1

A sculpture-like spiral staircase rises in front of a wall of windows. The straight lines of the window grid and stone steps accentuate the fluidity of the shapely staircase.

“Why should we have straight lines in our architecture? You’d be surprised when you go into a room that has no straight line—how marvelous it is that you can feel the walls talking back to you, as it were.”

—Philip Johnson, architect

4 LIVING ROOM

Ethan Allen’s arc-fronted Apollo sofa adds a graceful curve to this living room’s sitting area. The Ink Circles artwork highlights the sofa’s form and adds casual lines and comfort to the otherwise squared-off room.

3

4

5 FAMILY ROOM

The simple addition of a round ottoman and shapely vintage chair softens the strong lines and window grid of this modern family room. Free-flowing dots on the rug also ease the linear tension.

6 EXTERIOR

Curved forms and horizontal lines can combine to create a dramatic statement, as proven by this home’s Streamline Moderne architecture.

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PHOTO 4 COURTESY OF ETHAN ALLEN. ALL OTHERS BY SCOT ZIMMERMAN

See that stunning square mosaic marble floor? It’s the perfect pattern to accentuate the rounded form of this Logan tub by Hydro Systems. The back wall’s strong horizontal lines also complement the freestanding tub’s organic shape.

Clio vases, $27 to $33, Crate & Barrel, Boca Raton

Kartell All Saints mirror, $370, Sklar Furnishings, Boca Raton

Aster chandelier, $1,995, Jayson Home, jaysonhome.com

SHAPE SHIFTING Furnishings, accents and accessories are making the rounds in South Florida homes.

Piedmont lounge chair by Barbara Barry for Baker, starting at $3,543, Dania Beach

Della bar cart, $300, Pier 1, Boca Raton

Cuff link marble side table, $199, CB2, cb2.com

Gracie pillow, $50, Crate & Barrel, Boca Raton

Corrine chair, $1,649 as shown, Ethan Allen, Boca Raton Brass teardrop table, $995 each, Jonathan Adler, jonathanadler.com

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Boca’s only on-the-water dining experience

Where Sun & Fun are Always in Season Two great waterfront dining options provide the prefect setting to enjoy a cool breeze, a great view, and an unforgettable meal.

A DOUBLETREE BY HILTON

999 EAST CAMINO REAL

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W AT E R S T O N E B O C A . C O M

Casual has never been so memorable

B O C A R AT O N |

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O N T H E I N T R A C O A S TA L

5 6 1. 3 6 8 . 9 5 0 0 F O R R E S E R V AT I O N S

[ by mary brown malouf ]

floridatable

We know you may limit your use of mint to juleps and lamb jelly, but let’s put a stop to that right now. No other herb brightens autumn cuisine with such range and refreshing flavor. Think beyond chocolate and verdant garnish—there are so many more ways to use mint to add unexpected zing to your cooking. Sweet? Of course. Savory? You bet. Mint works with dishes of countless kinds and global origins.

Remembering that mint and basil are relatives may help spark your imagination, as will the following pages.

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ADAM FINKLE

The mix is in. Mint, corn and zucchini come together in a salad that will become your go-to side dish for picnics and barbecues throughout the year. Recipe on page 82.

SEASONAL TASTEMAKER: MINT

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florida table [ CRAVINGS ]

Worldly Ways to Use Fresh Mint

Mint is a global culinary favorite. Combined with certain other flavors, it often forms the taste signature of a cuisine.

Lebanon: Chop finely equal amounts of mint leaves and green scallions and add to lemon-olive oil vinaigrette with tomatoes and romaine.

India: Chop finely an equal amount of mint leaves and green scallions, add to yogurt, and mix with seeded, diced cucumbers for a raita dip with vegetables.

Thailand: The combination of mint, Thai basil and galangal or ginger is great as a flavoring for grilled meats and fish.

Vietnam: Mint, cilantro and lemongrass are the classic triad of Vietnamese seasoning—mix them with a little olive oil and some vermicelli noodles for a fast remake of leftover steak.

England: Sweet mint sauce is traditional and mint does complement lamb, but we prefer Italian-inspired mint pesto: 3 cups mint leaves, 1/4 cup sliced almonds, 1/2 cup EVOO and salt to taste. Grind leaves and nuts in a food processor, then add the oil in a thin stream with the processor running and salt to taste.

Florida Favorite:

THE MOJITO

Muddle a handful of mint leaves (10-12) with a wedge of lime in the bottom of a glass. Add a couple more lime wedges and a tablespoon of white sugar (or more, to taste) and muddle again to release the mint oils and lime juice. Fill the glass with ice, pour 1 1/2 ounces of white rum over the ice, and then fill the glass with sparkling water. Garnish with lime wheels and more mint. Serves one, so make another.

Growing mint in your garden is rarely difficult—it can grow in most settings and needs little care beyond adequate water and sufficient amounts of shade and sun.

Controlling the mint is another question—it spreads rampantly via underground stems called stolons and can pop up a yard from the mother plant, invading flowerbeds and places you don’t want it to grow. One way to avoid constant mintpulling is to plant it in bottomless containers with sides at least 15 inches deep. Sink the containers into the ground leaving an inch or two of rim above the surrounding soil surface. Or plant mint in tubs and containers. Or make lots of mojitos!

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The Myth of Mint

According to Roman mythology, a young nymph named Minthe caught the eye of Pluto, lord of the underworld. Pluto’s affection for Minthe enraged his wife Proserpina, so she changed Minthe into a lowly plant that can easily be stepped on.

Pluto couldn’t undo the curse, but gave the poor nymph a wonderful fragrance, especially pungent when she was trampled on.

ADAM FINKLE

Cultivating (and Controlling) Mint

TRANSFORMING LIVES

ONE BODY AT A TIME

BODY TRANSFORMATION SPECIALISTS

Ready to take your physique to the next level?

Customized transformation packages available. (online & in-person) Learn all the tools it takes to achieve & maintain the body of your dreams.

MintFit’s team of body transformation specialists are ready to help you achieve all of your fitness goals”(online & in-person) 111 E. Atlantic Ave. | Delray Beach | 561.274.7477 | mintfit.com

111

TM

florida table [ CRAVINGS ] Corn, Zucchini and Mint Salad

Mint livens a fresh and flavorful tabouleh.

(from page 79) Part of the beauty of this dish comes from dicing everything about the size of a corn kernel—a little extra knife work, but worth it.

INGREDIENTS 1 tablespoon extra-virgin olive oil 1/2 large sweet purple onion, diced small 1 teaspoon kosher salt 1 1/4 cups small-diced zucchini (about 6 ounces or 1 medium-small zucchini) 1/2 red bell pepper, diced small 2 slightly heaping cups corn kernels 2 teaspoons minced garlic 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 4 tablespoons fresh mint, chopped Juice of one-quarter lemon Cracked black pepper to taste INSTRUCTIONS Quickly sauté corn, onion, pepper and garlic in olive oil, until onion is barely translucent. Stir in salt, coriander and cumin and let cool to room temperature. Squeeze lemon juice over and mix in mint leaves. Serve warm or at room temperature. (Leftovers make a great pasta dish—shave plenty of Parmesan over it.)

MINT ON THE MENU SAPPHIRE This elegant but ohso-friendly Indian restaurant in Royal Palm Place has terrific authentic Indian cuisine; we love the Hariyali chicken Tikka, prepared with fresh mint and coriander.

500 Via De Palmas, Boca Raton, 561/362-2299

SHISHKA LEBANESE GRILL Can you ever get enough Lebanese food?

Falafel and tahini and lamb and pita and tabouleh ... it all makes us swoon. Try the Laban salad made with yogurt, chopped cucumbers and dry mint.

1901 N. Federal Highway, Pompano Beach, 954/943-2999

CABANA EL REY

REBEL HOUSE

You can dive into ropa vieja, plantains or a midnight sandwich here, but do not overlook the classic mojito—cold, fresh, minty—and perfect for those dog days of September.

105 E. Atlantic Ave., Delray Beach, 561/274-9090

The maverick chefs here are always coming up with innovative menu spins—like their take on the humble crab: stuff lump crabmeat in a squash blossom and add a mint pistou for starters.

297 E. Palmetto Park Road, Boca Raton 561/353-5888

MINT 101 There are more than 20 species of the mint plant and hundreds of hybridized varieties.

The most popular mints used in cooking include: Spearmint

Peppermint

Has a dark green, pointed leaf and is the most widely used culinary mint in savory dishes, especially with lamb.

Has a rounded, kelly-green leaf and is used especially in sweets and drinks.

Chocolate Mint

Has a surprising aroma of chocolate, so it’s an interesting addition to chocolate desserts and is also delicious when used in fresh mint tea.

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Lemon Mint

It attracts bees and suits lighter meats like shellfish and chicken. It contains citronella, making it somewhat useful as a mosquito repellant.

POUR IT ON

Fixing a fragrant cup of fresh mint tea couldn’t be easier—or more refreshing.

Just clip enough leaves to half-fill your teacup. Of course, wash them thoroughly. Then pour boiling water over the leaves and let them steep 5 to 7 minutes. Strain out the leaves and sip.

P lease Join Us for the 4th Annual

TOASTS TASTES I AM BOCA RATON

TROLLEYS B

iety & Museum

istorical Soc H n to a R a oc B e th enefiting

When: Friday, September 18, 2015 from 6-11 pm Where: Boca Raton Resort & Club, 501 East Camino Real Special Stops: • Boca Resort • M.E.A.T. Eatery and Taproom

• Ruth’s Chris Steak House Boca Raton • Mizner’s Dream at Marina One - catered by Rio Gourmet • Yoko-San Hibachi - Sushi & Sake Lounge

Cost: $125.00 per person Attire: Tropical Casual

The event begins at the Boca Raton Resort & Club with champagne and hors d’oeuvres, followed by a trolley ride to local sites for dinner by the bite and specialty drinks.

The evening will conclude back at the Resort for dessert, dancing and a cash bar.

Co-Chairs: Dawn Zook & Kathy Qualman | Purchase your seat on a trolley by visiting www.bocahistory.org or by calling (561) 395-6766 ext. 303. If you are unable to attend, please consider a donation.

Proceeds from Toasts, Tastes & Trolleys will fund the operations of the Boca Raton Historical Society & Museum.

city watch

[ by randy schultz ]

MORE CITY WATCH

History in the Making

Randy Schultz, former editorial page editor at the Palm Beach Post and a Boca resident, reports on city, county and statewide issues twice a week at bocamag.com. Catch his popular “City Watch” blog every Tuesday and Thursday for the latest buzz about Boca and beyond.

DOWNTOWN GROWTH HAS SOME LOCALS GRUMBLING, BUT AS THE CITY’S PAST ILLUSTRATES, CHANGE CAN BE A GOOD THING FOR BOCA.

H

ard as it is to believe, 35 years ago Boca Raton declared its downtown a blighted area.

How Detroit that sounds now.

Though tumbleweeds didn’t blow down Palmetto Park Road, it looked forlorn. Lots of storefronts had a flea-market feel. There was too much faded paint and a sense of faded dreams. Gulfstream Bank, now Bank of America, was the tallest building downtown. There was no competition for the best happy hour. Even at 50,000 people, Boca Raton felt more like a town than a city.

Many residents liked it that way. Indeed, they were aghast that Boca had grown from roughly 1,000 people in 1950 to almost 7,000 by 1960 and to nearly 30,000 by 1970.

Two years later, in a referendum, voters limited the city to 40,000 housing units.

The Florida Supreme Court, in a ruling upheld by the U.S. Supreme Court, struck down the growth cap. It was the first of many battles in the courts and at the polls that have shaped downtown Boca Raton.

In speaking with people who were present at the creation, it becomes clear that Boca had to make downtown redevelopment fit the sensibilities of a city where the politics pushed back against redevelopment.

Mizner Boulevard, for example, was created

to avoid making Federal Highway six lanes.

And there was a huge fight over turning the dowdy Boca Raton Mall into Mizner Park.

After Boca declared downtown blighted in 1980, the city formed the community redevelopment agency to revive the area within what then-deputy city manager George Brown said Boca had declared “the line of blight.” In 1988, under the state growth management law passed three years earlier, the city adopted the Downtown Development of Regional Impact (DDRI)—Ordinance 4035. It called for a downtown of 8 million square feet of “office-equivalent” space (twice what existed) and came with what Brown calls “a whole list of infrastructure requirements” for the city to accommodate that development: upgrades to roads; upgrades to water, sewer and drainage systems; and overall beautification.

To pay for those improvements, under the Visions 90 plan, Boca Raton issued bonds financed by an assessment on downtown property owners who would benefit most from the improvements.

James Batmasian, downtown’s largest property owner, filed a lawsuit challenging the assessment. In 1992, the Florida Supreme Court ruled for the city. Only one of the 25 Visions 90 projects remains undone. In 2030, the bonds will be paid off.

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After all the preparation, however, the city needed a project and a developer to start mo momentum. That project turned out to be Mizner Park—but not until a vote against downtown redevelopment became a turning point in the eventual redevelopment.

In the early 1980s, George Barbar— his son, Anthony, chairs the Florida Atlantic University board of trustees— assembled roughly nine acres at Palmetto Park Road and Federal Highway. Although Arvida basically had planned Boca Raton to that point, Barbar had his own vision for this cornerstone site: an office/hotel complex. The city council allowed one office building to be 160 feet tall and the hotel to be 140 feet tall.

The accepted height limit had been about 100 feet because, well, Gulfstream Bank was 100 feet. The council also allowed Barbar to close two streets.

Through a petition drive, residents got onto the ballot a referendum to overturn Barbar’s project. It passed in July 1985 with 58 percent. A few years later, Barbar declared bankruptcy. That key corner went undevelundevel oped for decades.

Promotional material for the city through the years

LUXURY UNLEASHED

Introducing the World’s most Exclusive hotel for Dogs & cats

HOTEL DAYCARE SALON BOUTIQUE

SPA TRAINING

4301 N Federal Hwy, Lighthouse Point Plaza, Pompano 954.561.8111 chateaupoochie.com

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IMAGES AND BROCHURES COURTESY OF THE BOCA RATON HISTORICAL SOCIETY

Palmetto Park Road

Boca Raton Resort Golf Course

Fe de ra lH ig hw ay

Royal Palm Place

Fe de ra lH ig hw ay

then

now

Mizner Park

Camino Real

Barbar’s departure, though, turned the city’s attention to Tom Crocker. He had built Crocker Center—now The Shops at Boca Center—and the city really wanted the Boca Raton Mall gone. It had opened in 1974 but had withered with the opening of Town Center at Boca Raton in 1980. Old-line retail anchor tenants Jefferson’s and Britt’s had fled. The upper-level parking garage had been closed. The hot spots were the AMC movie theater and the Dive Bar, which held out until the end.

Charles Siemon wrote the DDRI as the city’s consultant and became one of Boca’s go-to land-use lawyers. In an interview, he recalled the mall as “a great negative influence.” Once the community redevelopment agency acquired the mall, Siemon says, the city considered making it an off-price mall, a park or what became Mizner Park, in the public-private deal with Crocker.

In January 1989, voters blessed the Mizner Park bonds, which Boca Raton will pay off in 2018. In 1991, Mizner Park opened. It was far more transformational than what Barbar had proposed and the public had rejected.

Because of the redevelopment that Mizner Park has spurred, Boca Raton soon will have that 140-foot hotel—a Hyatt Place at Palmetto Park Road and Federal Highway—possibly providing the gateway project the city has wanted for so long at that spot.

Hard as it is to believe, in the late 1980s the city’s consultants saw no market for residential development downtown. Yet apartments became part of Mizner Park and were successful from the start. All major projects approved since the Great Recession are residential or have lots of it.

Siemon quotes Dwight Eisenhower on war: “Plans are worthless, but planning is everything.” As Siemon acknowledges, Boca Raton set the amount of downtown development at 8 million “office-equivalent” square feet because “we couldn’t tell what was going to happen.” Since 1988, there have been three recessions, the first one serious and the last one near-catastrophic. Boca Raton twice has

Hard as it is to believe, in the late 1980s the city’s consultants saw no market for residential development downtown. modified its downtown design guidelines, and it still isn’t satisfied with the look.

There are other problems. Downtown still isn’t pedestrian-friendly enough. Parking, especially at Mizner Park, remains an issue.

There’s no downtown shuttle. Mizner Park still doesn’t connect well to Royal Palm Place.

Siemon notes that the original Mizner Park plan called for six restaurants. There are more than twice that many. Plans change, but the city keeps planning.

So, what is downtown? It’s too early to say.

There’s a Mizner Park vibe and a Royal Palm Place vibe. Other pockets will fill in as people

move to the area. Brown argues that Boca has been “fairly successful” at redeveloping downtown, adding, “We’re not done.” Some residents would dispute his first statement, but few could argue with the second. And that’s a good thing.

Cities that resist all change age badly. Boca is much bigger, but the city survived the near total loss of IBM and will survive the loss of Office Depot headquarters. One reason is what a publication recently called Boca’s “vibrant community of small- to medium-sized businesses.”

According to the Business Development Board of Palm Beach County, 32 of the county’s 44 corporate headquarters are in Boca Raton.

I have lived the change of the last three decades, moving here in 1985 from Pompano Beach. I like it that you can spend 15 minutes deciding where to go for happy hour. I like it that there is enough in Boca to draw back my son and his family. I like it that youth sports programs are thriving. I like it that three theaters offer a wide range of movies and the option of watching as if you’re flying first-class.

I like it that downtown neighborhoods—check out Camino Real and Federal—are emerging.

I like it that Boca Raton is dealing with busy streets, not empty streets.

For those who claim that Boca has sold its soul, consider that in 2013 the city had about 37,000 housing units—still 3,000 under the voter-imposed limit from 1972. Traffic? Downtown still has less than the city anticipated at the current level of development. About 18 percent of that 8 million square feet is left.

Thirty-five years ago, Boca’s leaders recognized that the city needed to change. Hard as it is for some to believe now, they were right.

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facetime

Short Takes FAMILY: Husband Dr. Joseph Colletta, and two grown sons RX FOR RELAXING: Walking along A1A in Delray where she lives, or “just being with my husband sitting on the couch watching sports.”

BEST VACATION EVER: “When we all traveled to Italy for two weeks—Rome, Tuscany, Capri, all over.”

WEAKNESS: “Shoes.”

FAVORITE THINGS ABOUT DELRAY: “The personality of the town.”

FAVORITE THINGS ABOUT BOCA: “BRRH and FAU are so awesome [she is on the board of the FAU Schmidt School of Medicine]. I’ve seen them change and evolve since 1971; they are blossoming into real pearls of the city. “

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facetime [ by marie speed ]

Kathy Schilling

THE DIRECTOR OF BRRH’S WOMEN’S HEALTH & WELLNESS INSTITUTE CONTINUES TO CHART NEW AND INNOVATIVE COURSES FOR PATIENTS.

T

o listen to Dr. Kathy Schilling, she was simply in the right place at the right time when she assumed leadership of the Women’s Center at what was then Boca Raton Community Hospital in 1990.

“When I joined the group here in 1988, I was the only woman on the team,” she says. “We had six radiologists at that point—and the hospital decided to open a center dedicated to women. Since I was the only woman in the group, I inherited it by default.”

That kind of off-handed, self-effacing demeanor is one of Schilling’s hallmarks, but it belies her reputation as a fearless innovator and a tireless advocate for women’s health. In short, she’s now a rock star at Boca Raton Regional Hospital and poised to lead its new Christine E. Lynn Women’s Health & Wellness Institute into even bigger things.

Schilling’s career began in 1971 when her parents moved from New York to Boca Raton; her father was a cardiologist, and Schilling got a job the summer before college at then-BRCH as a phlebotomist. After med school at University of Miami, an internship at Jackson Memorial and a residency at Mt. Sinai, Schilling found her way back to Boca and has been leading the charge at BRRH against breast cancer and women’s health issues ever since.

As a diagnostic radiologist and a specialist in breast imaging, Schilling, 62, admits she likes to be on the forefront of new procedures and discoveries and technologies. She interprets mammograms, ultrasound and MRIs as well as biopsies, and says things have come a long way.

“It’s been amazing what’s happened in the last 20 years,” she says.

“When I was in training, there was no screening mammography. You came in and you had a mammogram if you had a problem. At that time, all the diagnoses were made intraoperatively. You’d go to surgery with a big cut on your skin and a lot of tissue removed and possibly some deformity. ... Everything has become less invasive over the years. And everything is more preventive. We are screening now every year after age 40. We’re finding cancers years before they become palpable.”

Schilling herself has been on the forefront of many of the innovations in diagnostic procedures over the years.

“When I can go to meetings and I see professors at academic centers, I always think, ‘I can do that too. I have populations that are willing to

explore different areas and be on the cutting edge. I want to know things early—I want to be a leader rather than a follower.”

Schilling was one of the pioneers in determining that mammography can miss more than 50 percent of cancers in breasts that are highly dense. She is a believer in personalized surveillance plans and screenings like ultrasound and molecular breast imaging. And she says she’s proud of the fact that “we are able to invite physicians from around the world to visit us and train them in our method of practice. To spread this to other communities is gratifying.”

Mindy Shikiar, vice president of oncology and ambulatory services at BRRH, says Schilling is highly respected nationally and internationally for the advances she’s made in breast imaging technology—and for major strides in early detection. “If it wasn’t for her [and the generosity of the community] we wouldn’t have the Christine E. Lynn Health & Wellness Center,” Shikiar says. BRRH president and CEO Jerry Fedele agrees, calling Schilling a “national leader” and a “leading force” in creating relationships with GE that have resulted in cutting-edge technology. He says, as a result, the Women’s Center is “the best you can find anywhere in the country.”

The Health & Wellness Center is indeed a dream come true for Schilling; it’s a place that will diagnose and treat women on all fronts, from breast health to cardiovascular disease, and everything in between. She says there is nothing like it in the United States.

“We want to capture the woman at the time she is at child-bearing age through her golden years and offer her services that may affect her at each different stage of her life,” Schilling says.

Schilling will direct the new institute, and her optimism is infectious.

Still, she says you never get used to the times medicine fails. “When you see a mammogram and you are going to tell a lady, ‘You’re going to need a biopsy,’ you know her life has changed from that point on. Most of the time they are going to do fine; that’s what keeps you going.”

Another quality she has tracked over the years is how women with breast cancer tend to fight back.

“Something comes out in women when they have to undergo this treatment,” she says. “An inner strength and a determination. It’s amazing.”

With doctors like Schilling having their backs, the battle is all but won.

AARON BRISTOL

“I want to know things early. I want to be a leader rather than a follower.”

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facetime [ by john thomason ]

Avi Ram and Marcio Karam

TWO LOCAL BODY PAINTERS ARE FRESH OFF FIGHTING A NATIONAL SKIN WAR.

A

“Some people get addicted,” Karam says. “It’s like tattoos. They want to get painted all the time.”

Unlike the overarching trend of exhibitionism in Western body painting, Ram takes a more cerebral approach, cherishing narrative over titillation. His work has a photorealistic appeal, and he won an award for a seven-hour body painting inspired by the Israeli-Palestinian divide; it included images of doves, Jerusalem holy sites, and a peaceful embrace between girls from the two nationalities.

Karam, a 43-year-old from Brazil, began his art career painting surfboards, cars and motorcycles. He painted his first body on a dare at a Halloween contest in the early 1990s. Known best for his imaginative futuristic designs, he has established a lucrative and eclectic 20-year career in the body painting business, detailing everyone from rap star Trina to audiences at Marlins games—and even a few Hublot models at a Boca Raton Museum of Art event this year. His expansive space includes a photo studio, showroom, makeup area and shower: one-stop shopping for body painting models.

“Some people get addicted,” he says. “It’s like tattoos. They want to get painted all the time.”

In temperament and style, these two artists couldn’t be more different from each other. But both represented the southern portion of

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LISA ROSE/©2015 GSN

vi Ram spends his workdays sweltering in a small outdoor vendor booth at the Swap Shop in Sunrise. Marcio Karam toils in a 5,000-square-foot warehouse in Pompano Beach, surrounded by auto-body shops and guarded by a Great Dane and two Dobermans. Tucked away from window shoppers, neither of these unglamorous milieus speaks to the day jobs of these talented locals, which often involve the inventive and sexy art of body painting.

Ram, a 29-year-old Israeli native with a giggly demeanor, discovered body painting as a supplement to his longtime airbrush business. He moved to South Florida in 2010 and accepted offers to paint bartenders and dancers in Wilton Manors nightclubs. He honed his craft until he could paint a body in five minutes, and he’s since won first place in national competitions.

Marcio Karam on the Season Two premiere of “Skin Wars”

the Sunshine State on the second season of “Skin Wars,” the “Project Runway”-style competition show, hosted by Rebecca Romijn, that aired this past summer on the Game Show Network. The series presented unique body-painting challenges each week, from designs inspired by a chessboard, a childhood memory and a favorite song, to single tableaus consisting of multiple painted models. Ram won first place in the second episode for camouflaging his model so perfectly in front of a seafood buffet that she was virtually invisible.

Though Karam was the first painter eliminated—receiving the dreaded sign-off “please go wash off your canvas”—he made an impression as a playboy. On the first episode, he told the national audience that South Florida is “a tropical place, so why not shed your clothes and get painted?” After his elimination, he added that at least “there’s a lot of naked women in Miami to be painted.”

Back in his warehouse, Karam seemed quick to dispel the notion that he entered the business for the wrong reasons. “In the show, I’m the ladies man, but if I was that way, I wouldn’t be doing this for so long. You have to have a certain trust. … There’s no way in hell that anybody that didn’t have trust in you would take their clothes off to get fully painted. I’ve been professional in getting the job done, period.”

As for Ram, he managed to skirt any controversy during his time on the show—not an easy achievement, considering the feral environment of reality TV. “Personally, I’m a very friendly person,” he says. “You weren’t going to see any drama from me.”

facetime

Get Painted

Ram also paints custom airbrush clothing, murals and more.

Visit his booth at the Swap Shop (3291 W. Sunrise Blvd., Fort Lauderdale, store number V-20). Call 786/759-6841 or visit airbrushhero.com.

In addition to body painting, Karam paints cars and photographs models. For any of his services, call 954/788-5702 or visit mkarts.com.

Avi Ram

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The Strom Connection KELLY SHARES MORE DETAILS ABOUT HOW SHE AND JOHN MET: “I was new at the coastal program; John was [at the governor’s budget hearing] in his role with Clemson. The governor was grilling John about Clemson’s budget. John saw me and said he was going to make it a point to get to know who I was. A week later, we were both at a charity event for Sen. Strom Thurmond. John told me he wasn’t leaving that night until he got to know me. … Eighteen months later, we were married.”

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facetime [ by kevin kaminski ]

Carolyn Kelly THE WIFE OF FAU’S PRESIDENT BRINGS AN IMPRESSIVE RÉSUMÉ AND A HEARTWARMING PAST TO HER NEW ROLE AS FIRST LADY.

F

or someone whose expertise in coastal issues and environmental regulations in South Carolina had led her into battle against oil companies, politicians and major developers—and once even drew the ire of an outraged priest—Carolyn Kelly also understood how and when to keep to herself.

Especially when it came to something as personal as her late mother.

Prior to taking the stage this spring to deliver the keynote at a one-day conference that explored the challenges facing youth caregivers, the wife of Florida Atlantic University president John Kelly never had opened up publicly about her own experiences in that role.

As a teen, she felt “different” tending for a mother who in her early 40s was diagnosed with Wegener’s granulomatosis, an inflammation of the blood vessels so rare that, at the time, only 20-plus cases had been identified—and so deadly that she was given two months to live. As an adult, she remained private about that part of her life. Why go into details about the experimental procedures and steady flow of chemo and radiation that would prolong her mom’s life for 17 years? Why explain that her father, so unraveled by his wife’s disorder, would “check out emotionally and, later, physically?”

But when Kelly met Connie Siskowski at an FAU football game last year, something about her mission as president of the American Association of Caregiving Youth struck a chord. Maybe she sensed a kindred spirit. Maybe it was just time.

Kelly accepted Siskowski’s invitation to speak at the April conference, held at the Safe Schools Institute—and has since been overwhelmed by the e-mails and outreach from fellow caregivers inspired by her story.

“My world exploded when I heard the initial diagnosis,” Kelly says. “I was in high school, and I’m the one talking to doctors about her ongoing care. … But my mother handled it all with such grace; she never complained. I think her strength shaped me. When I’d face a challenge—moving to a new city, starting a different career path—I did it without fear. Like my mom.”

Before becoming FAU’s first lady, that fearlessness would carry Kelly into uncharted waters as a marine science major who, instead of gravitating toward the worlds of research or environmental advocacy, chose to go where the rubber met the dirt road. She followed the money, or at least the distribution of money, earning her master’s degree from Clemson University in natural resource economics, a route that led to a civilian job with the U.S. Coast Guard. There, she helped to launch a national program involving natural resource damages.

“The Coast Guard, in the wake of the Exxon Valdez spill, had money from the Oil Pollution Act of 1990,” Kelly says. “Our division would reimburse states or tribal entities for damages to their natural resources from oil spills. But to reimburse them, you had to be able to translate the value of those resources and understand the impact of the spill.”

For the better part of six years, Kelly stood in the middle of oftencontentious battles between fervent environmental groups and oil companies reluctant to part with profits. The adjudicating practice came in handy for her next role as deputy director of Ocean and Coastal Resource Management for the South Carolina Department of Health and Environmental Control.

If the title alone seems daunting, it’s nothing compared to the high wire Kelly walked while trying to “bring reason and balance” to issues involving the South Carolina coastline, showdowns that typically pitted environmentalists against developers—with her somewhere in the middle. During her nine years as the first woman in the position, she endured countless personal attacks.

“We’re talking about a lot of money at stake,” Kelly says. “There had been many handshake deals in various areas, and here I was, this young woman coming in to clean this all up and force people to follow the regulations. I wasn’t very popular.

“I remember being in a meeting with a Catholic church. They wanted to expand, but they had put conservation easements on the property in perpetuity due to wetlands. Now they wanted to be released from that.

And it takes time. So we were going through the process and reviewing the regulatory rules, and this priest starts cussing me out. I said, ‘Are you actually allowed to talk to me like that?’ I think he thought I was some shrinking violet, but I had been up against oil companies. So my skin was thick.”

Kelly met her future husband a decade ago at a governor’s budget hearing in South Carolina, while the now-FAU president was still an administrator at Clemson. Married for more than eight years, the couple has two children—Carly (13, from Carolyn’s previous marriage) and Stella, who is about to turn 2. It’s been a whirlwind 20-plus months for the Kellys, who live in the Eleanor R. Baldwin House on the campus of FAU. But Carolyn is immensely proud of the work that her husband is doing—and happy that her family has settled in South Florida.

“It was a tough transition,” she says. “But as much as I love South Carolina, if I had to leave for anywhere I’m glad it was Boca. The community has been so welcoming to us. It’s been wonderful.”

AARON BRISTOL

“When I’d face a challenge—moving to a new city, starting a different career path—I did it without fear.”

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theBOCAinterview [ by john thomason ]

Centers of Attention

ALTHOUGH THE MEDIA AND THE MEDICAL ESTABLISHMENT HAVE NOT ALWAYS BEEN SUPPORTIVE OF CANCER TREATMENT CENTERS OF AMERICA, CEO GERARD VAN GRINSVEN SEES AN INCREASINGLY TRANSPARENT AND SUCCESSFUL FUTURE FOR THE BOCA-BASED COMPANY.

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CTCA HAS SEEN CRITICISM FROM THE SCIENCEBASED COMMUNITY FOR ITS INCLUSION OF NATUROPATHIC ONCOLOGY—WHICH CAN INCLUDE NATURAL, NONTOXIC THERAPIES AS PART OF A TREATMENT. WHY DO YOU FEEL ALTERNATIVE THERAPIES ARE VIABLE OPTIONS? We are not only creating a focus on the disease; we also put a focus on the whole person—emotionally, spiritually, food-wise. Sixty percent of cancer patients who pass away don’t pass away from the disease. They pass away from malnutrition. That’s unacceptable.

So we put a lot of focus on nutritional counseling as part of that integrative care model.

And spiritual healing—patients get strength when we give them the spiritual counsel they need to overcome the disease.

People laugh. “There is no evidence.” But it helps the patient, and it makes them stronger so they can continue fighting the disease.

WHY IS THIS APPROACH STILL SEEN AS CONTROVERSIAL IN THE MAINSTREAM MEDICAL ESTABLISHMENT? Because most of the physicians in those facilities came out of schools where this was never addressed. It was basically ignored. It was all about clinical care. You have that generation of physicians who only know what they were taught, and that’s “treat the disease.” So when you say it’s really about the whole person— and here are the components that will help in the healing of the patient—[those physicians see] that as hocus-pocus.

Well, I can tell you, in the clinical world

EDUARDO SCHNEIDER

W

hen Cancer Treatment Centers of America (CTCA) moved its corporate offices from Schaumberg, Ill., to Boca Raton last year, it did so with more than just physical baggage.

The 27-year-old company, which now operates five cancer-treatment facilities in the U.S., has battled controversy almost from its inception. In 1993, a Federal Trade Commission complaint accused CTCA of producing false claims regarding the success rate of some of its treatments. Ten years later, Reuters News Agency drew a similar conclusion, releasing a publicized investigation that alleged CTCA of making misleading survival claims on its website.

A perennial criticism involves CTCA’s integration of scientifically unproven, holistic therapies in addition to traditional radiation and chemotherapy. Then there’s the fact that CTCA is a private, for-profit health-care organization that receives no government subsidies.

“People [allege] that we’re making money on the backs of sick people,” says Gerard van Grinsven, the company’s president and CEO. “I came from a not-for-profit health care organization where ... they always have to cut, and the patient doesn’t get what he values. Now, I can invest in the latest technology. I can invest in the latest research and treatment. That is what a responsible for-profit health care organization does.”

An award-winning luxury hotelier for more than 25 years, van Grinsven transitioned to health care management in 2006, when he stepped out of his comfort zone to build and run Michigan’s West Bloomfield Hospital. The job allowed him to adapt principles from his previous post, as part of the Ritz-Carlton’s global leadership team: The hospital was a tranquil oasis with deer and swans on the property, a 90-seat display kitchen for cooking classes, a concert stage and a wedding facility. Cognizant of rising noise levels and disrupted patient sleep cycles in hospitals, he eliminated overhead paging and never woke patients between 11 p.m. and 7 a.m. except for emergencies.

CTCA hired him in 2013 to bring the same principles to its hospitals, which dot the U.S. map from Seattle to Newman, Ga. Lured by Boca’s business environment, the corporation’s relocation to Broken Sound Parkway has led to the creation of 100 jobs and counting—and a $2 million waterfront home for van Grinsven.

In a recent conversation, the Netherlands native cut an immaculate and imposing figure. This, combined with his Dutch accent and cosmopolitan history—he has lived in 10 countries—suggests a worldly character from an Ian Fleming novel. His charisma needs to go a long way, as part of his job inevitably involves dealing with critics.

Why Boca?

VAN GRINSVEN ELABORATES ON HIS COMPANY’S DECISION TO MOVE ITS CORPORATE OFFICES TO BOCA RATON. “We started to look at Arizona, Georgia, staying in Illinois, and then we were looking at Florida. So we looked at Orlando, we looked at Fort Lauderdale, and we looked in the Palm Beach area.

“The way we were received in Boca, the way the pro-business environment has been driven here, made us feel that we had no other choice.

The entire community came out. We had lunches with about 40 different CEOs who said, ‘What would you like to know? How can we help?’ Palm Beach County went out of its way to make our stakeholders feel comfortable. [Boca] made us feel part of the family from day one.”

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theBOCAinterview there are medications that are not fully evidence-based. But we still give them to patients.

Studies have shown that those components help the outcomes of patients. They help them in their healing, in their length of stay, in going back and living a productive life.

Once you’ve been told you have cancer, it’s the most devastating news you can get. Everything stops. You start thinking, what about my job? My family? What am I going to do now?

So you need to be treated in a way that every element of your well-being is going to be addressed. And if that means that reiki will help, or that massage will help, so you can overcome another chemo treatment [with diminished] side effects, then what’s wrong with that?

WHAT IS THE MOTHER STANDARD OF CARE? We started 30 years ago when our founder, Richard J. Stephenson, lost his mother to cancer. At that time there were innovative research options that she could benefit from. For whatever reason, because of the bureaucracy that was in place at the time, she never could get those treatments. She subsequently passed away, and [Stephenson] was furious.

He vowed to change the face of cancer care.

He bought [what became the first CTCA] hospital in Zion, Ill. And right from the get-go, he created the Mother Standard of Care: Treat every patient as if he or she is your mother.

That changes the whole mind-set, because if it really is your mother, you will be much more compassionate, you’ll spend much more time with that individual. When it is a family member, you go beyond the call of duty.

MOST YELP REVIEWS OF CTCA SERVICES ARE EITHER FIVE STARS OR ONE STAR. THE ONE-STAR REVIEWERS INEVITABLY FOCUS ON THE COST: THEY COULDN’T AFFORD CTCA’S CARE OR THEIR INSURANCE WASN’T ACCEPTED. I think overall, if you compare us to any other cancer organization or anybody in health care through our HCAHPS scores, which are the official scores dictated by the government, we are by far outdoing any health-care organization in terms of the way we treat our patients and the service we deliver. When it comes to patients not being able to come to us because of insurancerelated issues, that strikes us at the heart. So we will never send a patient away. If we cannot take care of the patient because of insurance-related issues, we work with an organization that will find a place for that patient to get care.

YOU’VE LIVED IN COUNTRIES THAT HAVE A SINGLE-PAYER HEALTH-CARE SYSTEM. IS THAT SOMETHING YOU WOULD SUPPORT HERE, AND

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HOW WOULD CTCA FIT INTO THAT PARADIGM? I’m from a country where universal coverage is part of who we are. Contrary to Canada, I think it works very well in the Netherlands, and the quality of care is very high there. A delegation of the Obama Administration went to the Netherlands to benchmark its health care.

I don’t know where the ultimate end destination will be; there are still a lot of things that need to be addressed and … for the moment, we all are waking up to the realization of what this really means. We still have a long journey before we get there. When it comes to the maturing of Obamacare, we will continue to stay focused on what we say: that it is and always will be about the patient. We are not going to let government or insurance payers dictate what we can and cannot do.

IN 2013, REUTERS PRODUCED A LENGTHY REPORT THAT ALLEGED THAT CTCA’S SURVIVAL NUMBERS WERE MISLEADING, PROMPTING OTHER OUTLETS TO SUGGEST THAT THE CENTERS ARE SELLING “FALSE HOPE” TO PATIENTS. HOW DO YOU RESPOND TO THOSE CRITICISMS? I am actually very proud of what the organization did at that time, because we were the first cancer institution that published our outcomes, and we got critiqued significantly for it.

Out of all the health-care organizations focusing on cancer, only about 3 percent share their outcomes publicly. I think that’s a disservice to our communities and our patients.

We were critiqued in that article about the way we measured and compared it, and we took some of those [criticisms], and now we are actually reporting even more outcomes and comparing them through a third party that verifies the information. We’re very proud of how we compare to other cancer institutions. [CTCA publishes its outcomes on its website.] Hopefully it will encourage others to do the same.

SOME PATIENTS INEVITABLY DIE FROM THIS DISEASE, EVEN WITH THE BEST CARE. HOW DO YOU KEEP MORALE UP WHEN THAT HAPPENS? The best way for me to help a stakeholder who is faced with [low morale] is to create an environment for that individual where he or she is treated with trust, respect and dignity,

Van Grinsven and local dignitaries at the ribbon-cutting ceremony for CTCA

is involved with the decision-making, and is allowed to use his or her talents to the fullest.

When you have that, you have a stakeholder who feels valued. And when a stakeholder feels valued, they can overcome some of those emotions. They believe in the vision, so they can deal with the not-so-nice things around cancer. We have extremely low turnover compared to other health-care systems, and I think it’s because of the culture we have created.

WHAT IS THE RELATIONSHIP BETWEEN CTCA AND THE NONPROFIT HOSPITALS IN THE COMMUNITIES IT SERVES? Wherever we can, we want to partner in a meaningful and respectful manner. You have some great health-care systems here; I was just a patient at Boca Raton Regional [Hospital].

I went to the emergency room. I think I was burning the candle at both ends, [and] I wanted to make sure my chest was OK. But I got great service. We met with the CEOs, and we’re developing those relationships.

ARE THERE ANY PLANS TO BRING A CTCA HOSPITAL TO SOUTH FLORIDA? There are no plans at this moment, but I couldn’t say that in the future we wouldn’t have a hospital here. This is the fastest-growing state in the country. We are attached to Latin America, and cancer has no borders. Ultimately, we will look for those markets where we feel our patients need us.

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Above: Behind the scenes at Saltwater Brewery. Below: One of the fermentation tanks at Barrel of Monks.

Opposite page: A standard IPA from Copperpoint Brewing Co.

The quality creations flowing out of craft breweries in and around Boca has turned our backyard into the fun-and-suds capital of South Florida.

BY BILL CITARA F PHOTOS BY AARON BRISTOL

B

eer is the new black.

Not just any beer, mind you.

Certainly not the stuff cranked out by the tanker by super-mega-brewers—pale, tasteless, watery liquids with all the authentic character of a politician running for re-election. No, this beer is the result of passion, dedication and a commitment to producing the finest and most distinctive suds possible. It’s beer made with the same level of skill and attention to detail as fine wine—which explains why chefs, restaurateurs and beer geeks alike are talking about craft brews the same way a sommelier raves about a vintage offering.

It’s no exaggeration to suggest

that the epicenter of the craft-beer movement in South Florida is right here in our own backyard. Why? No one has a definitive answer.

Maybe there’s more affordable industrial space where idea-rich but capital-poor brewers can get their business off the ground. Maybe there’s a closer community of brewers, chefs, restaurateurs and diners. Or perhaps it’s simple synergy: One craft brewery begets another.

Whatever. Fact is, if you’re thirsty for great beer, from a simple, quaffable “session ale” to Belgianstyle suds embracing a complex blend of spices and fruits, there’s no better place to be than where you are. And this quintet of very different but qualityfocused craft breweries in and around Boca is the reason.

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due south has doubled its output each year since debuting in 2012.

FAVORITE FOOD PAIRING: Category 5 IPA with spicy Thai shrimp summer rolls

CORE BEERS Category 3 IPA Category 5 IPA Caramel Cream Ale Craft American Lager Cafe OlĂŠ Espresso Porter Legendairy Milk Stout

SPECIALTY BEERS (PARTIAL LIST) Above: Mike Halker of Due South Opposite page: Behind the scenes at Due South

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Category 4 IPA Mariana Trench Imperial Stout Florida Blonde Southern Saison Asylum Harbor Red Ale

DUE SOUTH BREWING CO.

CRAFT BEER GLOSSARY

Can’t tell a stout from an IPA? Here’s a quick tutorial to help those new to the world of suds navigate a craft-beer menu.

2900 High Ridge Road, Boynton Beach, 561/463-2337 MANY PEOPLE DREAM OF TURNING their hobby into their profession. Mike Halker turned his dream into the seminal craft brewery in Palm Beach County.

An avid—and accomplished—amateur brewer, the North Carolina native spent seven years perfecting his homemade beers, along the way annihilating rivals at dozens of home-brew competitions before opening Due South in an obscure Boynton Beach industrial area in May 2012.

Due South brewed 1,200 gallons of beer that first year, a figure that’s doubled every year since and is expected to double again in 2015, the result of long-planned expansion and a growing network of retail distributors. Taking over more space in the same building will not only expand and improve the brewery’s production capabilities but also its taproom, a large, bare-bones (and currently not air-conditioned) space with a bar and tables set amid giant stainless steel beer tanks. (There’s also a smaller enclosed taproom with its own bar and—blessedly—cool air.)

As godfather of the county’s craft-brewing industry, Halker says he’s “maybe a little surprised” at how fast the local brewery business has ramped up. “It wasn’t long ago that San Diego had more breweries than the entire state of Florida,” he says. “But as long as everybody keeps making good beer, it will be great for the industry. I wouldn’t be surprised if it doubles again in the next couple of years.”

ALE: Beer brewed with yeast cells that rise to the top of the fermentation tank. This fermentation takes place at warm temperatures, which gives the beer a fuller-bodied, sweeter and fruitier flavor.

DRAFT: Beer dispensed from a cask or keg rather than a can or bottle.

FERMENTATION: The process of using yeast to convert sugars into ethyl alcohol and carbon dioxide.

GROWLER: A half-gallon glass jug, a typical container for breweries selling beer on-site.

HOPS: The flowers of a female plant added to beer during the brewing process to add bitterness, aroma and flavor (and also to retard the growth of bacteria).

IPA (INDIA PALE ALE): A hop-heavy creation whose name derives from a style of beer that became popular in the 18th and 19th centuries, made to withstand the export from England to India.

LAGER: Beer brewed with yeast cells that fall to the bottom of the fermentation tank. Bottom fermentation happens at lower temperatures than top fermentation, giving the beer a lighter, crisper character.

MALT: The base ingredient of beer, barley that has been germinated and kiln-dried to convert insoluble starches into soluble sugars. The degree of roasting malt determines the color of beer.

MASH: A mixture of barley and (often) other grains and hot water that breaks down the grains’ starches and turns them into sugar.

When strained, the resulting liquid is called “wort.”

PORTER: A dark beer similar to stout but often with higher alcohol levels.

SESSION/SAISON: A lighter style, loweralcohol beer designed to allow drinkers to consume greater quantities of beer without getting inebriated in a “session.”

STOUT: A dark brown beer made with roasted malt or barley that has a coffee-like or caramelized flavor.

BEER-FRIENDLY RESTAURANTS

These local spots all offer a variety of premium craft beers on tap or by the bottle.

BIERGARTEN (309 Via De Palmas, Boca Raton, 561/395-7462): This Germanthemed restaurant is best for wursts and other suds-happy fare, washed down with two dozen domestic and imported beers on tap plus by the bottle.

GLUTTONOUS GOAT (99 S.E. Mizner Blvd., Boca Raton, 561/923-9457): A hipster gastropub with a menu of Caribbean and Creole-tinged dishes, the Goat offers a diverse selection of artisan cocktails and craft beers by the bottle.

THE OFFICE (201 E. Atlantic Ave., Delray Beach, 561/276-3600): Always bustling, this corner hot spot features 30-plus craft beers on tap, many of them from Florida brewers, and a menu of casual American comfort food.

PARK TAVERN (32 S.E. Second Ave., Delray Beach, 561/265-5093): This sporty watering hole dishes upscale pub grub with a quartet of rotating beer taps and a selection of unique suds from local and foreign brewers.

SYBARITE PIG (20642 State Road 7, Boca Raton, 561/883-3200): An engaging dive, the Pig has a lengthy and eclectic roster of craft brews, most by the bottle, that are perfect for pounding down with house-made sausages.

YARD HOUSE (201 Plaza Real, Boca Raton, 561/417-6124): This high-tech beer heaven dispenses more than 100 draft beers from around the world to go with its equally extensive menu of entrées and bar favorites.

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FAVORITE FOOD PAIRING: Sea Cow Milk Stout with oysters on the half shell

CORE BEERS: South End Session Ale Screamin’ Reels IPA Bone-A-Fied Blonde Sea Cow Milk Stout Raspberry Reef Fruit Beer Spiny Tail English Pale Ale

SPECIALTY BEERS (PARTIAL LIST): Tides of the Reef Room Belgian Session White IPA Waterman Wheat Wild Seas Wild Bock S.S. Amber Ale Stinger Double IPA

SALTWATER BREWERY

1701 W. Atlantic Ave., Delray Beach, 561/865-5373 BOATING, FISHING, SURFING … AND BEER. They all say “South Florida” as clearly as white-sand beaches, ocean views and 75-degree temperatures in the dead of winter. They’re also what brought together a quartet of water sports-loving South Floridians to realize their passion for fine suds.

Two years ago Chris Gove, Bo Eaton, Peter Agardy and Dustin Jeffers opened Saltwater Brewery in an 8,000-square-foot, 1952-vintage former furniture store on West Atlantic Avenue just off I-95. To get their beers off on the right foot, they brought in veteran brew-master Bill Taylor, who worked with head brewer Jeffers to create an extensive roster of beers designed to appeal to palates of every size and shape.

The idea, Jeffers says, is to produce “a little bit of everything,” from lighter style beers best suited to “drink on the beach or drink on the boat” to more robust, higher alcohol brews for those with a thirst for something stronger, like the subtly spiced (and aptly named) “Don’t Get Confused” Belgian Tripel ale, which clocks in at a hearty 11 percent alcohol. It must be working, because in addition to a growing distribution system that stretches from the Treasure Coast to Key West, Jeffers expects a dramatic boost in production when a recently installed canning line is fully up and running.

“We have,” he says, “plenty of room to grow.”

Above: Dustin Jeffers Featured beer (in glass next to taps): Sea Cow Milk Stout

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funky buddha brewery produces some 4,000 gallons of craft beer per day From left: KC Sentz and John Linn

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FAVORITE FOOD PAIRING: Floridian Hefeweizen with Humboldt Fog goat cheese

CORE BEERS: Hop Gun IPA Floridian Hefeweizen Piiti Porter On Top Blonde Red Dawn

FUNKY BUDDHA LOUNGE & BREWERY

2621 N. Federal Highway, Boca Raton, 561/368-4643 IF THERE’S A BIG DOG of South Florida brew-meisters it’s this five-year-old brewery that got its start in Boca Raton as a beer-centric hookah lounge founded by home-brewing maven Ryan Sentz.

Today, Funky Buddha Brewery is a craft-beer goliath, producing some 4,000 gallons a day of more than two dozen different beers from a two-year-old facility in Oakland Park (launched by Sentz and his brother, K.C.) that recently underwent a major expansion to 27,000 square feet. But wait, there’s more. Earlier this year the Buddha turned some 3,000 square feet of that space into a 300-seat restaurant called the Craft Food Counter & Kitchen, where global street food and Southern cookery meet gourmet suds.

The much smaller and less lavish Boca venue still draws a crowd, though its brewing facilities are now more used for experimentation than large-scale production. And founder-head brewer Sentz isn’t shy about experimenting with different flavors, as evidenced by such not-the-usual-suspects offerings as Blueberry Cobbler and Sweet Potato Casserole.

It’s all a far cry from the Buddha’s modest beginnings, according to brand manager John Linn. Getting retail outlets to carry the brews “was an uphill battle,” he says.

“We had to go into liquor stores and get people to try the beer, and they’d say, ‘This is different. What’s this?’ It’s still different. Except now they know what Funky Buddha beer is.”

STAFF PICKS

Members of the Boca Raton edit team, as well as author Bill Citara, weigh in on their favorite craft beers available around town.

B RABBIT ESPRESSO STOUT (available at Copperpoint Brewing Co.), selected by Bill Citara, food editor: “It’s tough to choose a favorite here, especially after tasting Copperpoint’s Blood Orange Wit, but if I have to, my vote goes to B Rabbit.

I’m not usually a fan of stout beers, but this may be the best I’ve ever tasted, as black as ink at midnight yet remarkably light bodied, with a rich, creamy head and bracing espresso flavor balanced by smoky caramel-molasses notes.”

SCREAMIN’ REELS IPA (available at Saltwater Brewery), selected by Marie Speed, group editor: “This cold amber pull of beer from Saltwater’s ‘Reef’ series tastes like beer, even though its creators say that it starts with a ‘grapefruit flavor’ and ‘subdues to a piney dry finish.’ Applesauce, as Judge Antonin Scalia would say: The reason we love this beer is that it has a great big beer-y bite, and 7.5 percent alcohol. Oops.”

SAMUEL SMITH’S ORGANIC CHOCOLATE STOUT (available at The Sybarite Pig in Boca Raton), selected by John Thomason, managing editor: “Dark beer enthusiasts with a sweet tooth can’t do better than this full-bodied stout from an 18th-century brewery in North Yorkshire, U.K. A dessert beer that is filling on its own, this stout bombards nostrils with the sweet aroma of a quality milkshake and satisfies taste buds with its top-of-the-line ingredients— chocolate malt, cocoa and cane sugar, all of it organic.”

CARAMEL CREAM ALE BREWED WITH VANILLA BEANS (available at Due South), selected by Kevin Kaminski, editor: “The experts at Due South point to the ‘malt complexity’ and ‘creamy mouth-feel’ of this offering. But I can’t get past the fact that beer can taste like a caramel sundae.

Or that the suggested food pairings include ‘apple pie.’ Winning!”

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BARREL OF MONKS

1141 S. Rogers Circle, Boca Raton, 561/510-1253

FAVORITE FOOD PAIRING: Three Fates Tripel with beer-braised pork

CORE BEERS: Single in Brugge Abbey Terno Three Fates Tripel Quadraphonic Endless Enigma Pale Ale White Wizard Wheat Nuance Saison

FOR TODAY’S CRAFT BREWERS, beer is something of a religion. In Belgium, beer practically is a religion; the country’s first breweries, as the story goes, were established in monasteries as early as the seventh or eighth centuries, and the first brewers were the monks themselves.

For Keith DeLoach, Bill McFee and Matt Saady, their passionate attachment to Belgian-style beers never wavered, fermenting over years of home brewing, then trips to Belgium to learn the fine points of the craft, and finally culminating earlier this year with the debut of Barrel of Monks, Florida’s only brewery devoted solely to the crafting of Belgian-style beers.

What is it that makes Belgian beer so special? “It’s yeast, yeast, yeast,” DeLoach says. Also the fermenting temperature and the time the beer spends in the fermenting tanks. The result is beer with distinctive fruity, spicy flavors, sometimes enhanced by the use of orange peel, coriander, juniper berries, ginger and others.

Though only open a few months, the trio’s future plans are nothing if not ambitious. Their 10,000-square-foot, state-of-theart brewery not only features its own in-house lab but by the end of the year will see the installation of two more fermenters to double the brewery’s current production. They’ll also be investing heavily in the barrel-aging process, and they intend to delve deeply into the production of Belgian sour beers.

“It is,” DeLoach says, “all about the character.”

From left: Bill McFee and Keith DeLoach

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COPPERPOINT BREWING CO.

151 Commerce Road, Boynton Beach, 561/508-7676 ASK MATT COX WHAT’S IN A NAME, and he’ll probably say, “More than I ever wanted to know.”

Christening his soon-to-debut brewery in tribute to his wife, Laura (a redhead), he quickly became embroiled in the kind of picayune legal antics that make people want to bury lawyers head-first in cement.

A Tampa brewery threatened a lawsuit, saying Coppertop was too similar to its name, Coppertail. Preferring beer-brewing to fighting specious lawsuits, Cox changed “top” to “point” and got on with the business of opening his charmingly artsyrustic, copper-themed brewery just minutes from friend and colleague Mike Halker’s Due South.

Matt Cox Unlike many craft brewers, who went straight from the ranks of home brewing to brewing professionally at their own facility, Cox brings 15 years of pro experience to Copperpoint, starting out at age 23 “scrubbing floors and cleaning kegs” before moving up to head brewer at Coral Springs-based Big Bear Brewing Co. in 2001.

His style of beer is as easygoing and unpretentious as he is.

“I like to make beers that are very drinkable, that are very balanced,” he says. “Beers that you can sit back and drink two or three of, not so extreme that you don’t really want more than two or three ounces of it.

Balance and drinkability are what I strive for.”

Copperpoint already is one of the hottest weekend tickets in Boynton, in part due to a faux-rustic, copper-themed space (conceptualized by Cox and Ed FAVORITE Carey Designs) that’s as inviting FOOD PAIRING: and good-timey as the beers.

A10 Hop Hog Red IPA The 30-foot copper-topped with Thai red curry bar backed by giant windows looking into the brewery CORE BEERS: dominates the taproom—but Copperpoint Lager the niftiest touches are in the One Love IPA men’s bathroom, where a handA10 Hop Hog Red IPA made industrial-style faucet B Rabbit Espresso Stout pours water into a long copper trough-sink and the urinals are repurposed beer kegs.

“Balance and drinkability are what I strive for.”

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FASHION TO THE RESCUE

Fall’s hottest trends are a breed apart— as are the lovable dogs available at three area rescue organizations.

PHOTOGRAPHY BY CEMHAN BIRICIK Shot on location at Chateau Poochie in Pompano Beach

ADOPT A DOG

Visit the local organizations that collaborated with Boca Raton on our fall fashion shoot to learn more about animal rescue and adoption opportunities.

DEZZY’S SECOND CHANCE 954/588-7045 dezzyssecondchance.com sandra@dezzyssecondchance.com JUSTIN BARTLETT ANIMAL RESCUE 561/684-1010 justinbartlettanimalrescue.org info@justinbartlettanimalrescue.org TRI-COUNTY ANIMAL RESCUE 21287 Boca Rio Road, Boca Raton 561/482-8110 tricountyanimalrescue.com

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Faux suede shirt dress, $119, from Boston Proper, Town Center at Boca Raton; Prada boots, $990, and Etro vest, $1,660, from Neiman Marcus, Town Center; earrings, $65, and bracelet, $80, from Kendra Scott, Mizner Park, Boca Raton; Trina Turk bracelet, $128, from Lord & Taylor, Mizner Park

MEET LITTLE RED RIDING HOOD: She’s a 1-year-old mixed breed from Dezzy’s Second Chance.

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Alaïa dress, $4,300, from Saks Fifth Avenue, Town Center; Carolee necklace, $65, from Lord & Taylor

MEET LUCY: She’s a 3-year-old French Bulldog from Dezzy’s Second Chance.

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Necklace, $195, from Kendra Scott; Alaïa dress, $3,780, from Saks Fifth Avenue

MEET PRECIOUS: She’s a 9-year-old Maltipoo from TriCounty Animal Rescue.

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Yves Saint Laurent dress, $3,850, and Yigal Azrouël leather jacket, $1,690, from Saks Fifth Avenue; Christian Louboutin shoes, $1,495, from Neiman Marcus; Dita sunglasses, $350, from Grove Opticians, The Shops at Boca Center

MEET SANTANA: She’s a 5-year-old Belgian Malinois from Dezzy’s Second Chance.

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Earrings, $65, from Kendra Scott; Alaïa dress, $5,340, from Saks Fifth Avenue

MEET RUSTY: He’s a 2-month-old Terrier mix from Justin Bartlett Animal Rescue.

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Gold necklace, $120, from Kendra Scott; Robert Lee Morris gold choker, $45, from Lord & Taylor; Cushnie Et Ochs jacket, $1,395, and pants, $795, from Saks Fifth Avenue; Yves Saint Laurent shoes, $995, from Neiman Marcus

MEET DAISY: She’s a 3-month-old Yorkshire Terrier from Tri-County Animal Rescue.

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Sandro dress, $495, from Bloomingdale’s; Marc Jacobs handbag, $298, and necklace, $48, from Lord & Taylor

MEET NICO: He’s a 7-month-old Chinese Crested “powderpuff” from Tri-County Animal Rescue.

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Maje dress, $295, from Saks Fifth Avenue; Trina Turk necklace, $198, from Lord & Taylor

MEET TUCKER: He’s a 3-monthold houndLabrador Retriever mix from Justin Bartlett Animal Rescue.

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Sophia Webster shoes, $695, from Neiman Marcus; Context sweater, $68, and BCBG skirt, $198, from Lord & Taylor; necklace, $80, from Kendra Scott

MEET MIMI: She’s a 1-year-old Terrier mix from Tri-County Animal Rescue.

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Bottega Veneta handbag, $5,250, from Bloomingdale’s, Town Center; Herve Leger jacket, $1,614, skirt, $1,140, top, $740, and Aquazzura shoes, $795, all from Neiman Marcus

STYLIST: Danielle Parets/DNAbyDani, dnabydani.com ART DIRECTOR: Lori Pierino ASSISTANT ART DIRECTOR: Nancy Kumpulainen

MEET HOPSCOTCH: He’s a 3-month-old hound mix from Justin Bartlett Animal Rescue.

HAIR & MAKEUP: Karen Panoch, Wilhelmina Artists/Miami MODEL: Fernanda Uesler, Front Management STYLIST ASSISTANT: Kelli Hammond, Artist at Wilhelmina SPECIAL THANKS TO: Chateau Poochie (4301 N. Federal Highway, Pompano Beach, 954/561-8111, chateaupoochie.com). Note: All dog ages were at the time of the photo shoot in July 2015.

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Visit BOCAMAG.COM for behind-the-scenes photos and fashion outtakes from our fall shoot.

Boots, $139, from Boston Proper; Dolce & Gabbana skirt, $1,895, from Neiman Marcus; Maje turtleneck, $290, from Bloomingdale’s; bracelet, $100, from Kendra Scott; Givenchy earrings, $38, from Lord & Taylor; Oliver Goldsmith sunglasses, $550, from Grove Opticians

MEET POSHA: She’s a 6-month-old mixed breed from Dezzy’s Second Chance.

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MAY LIGHTNING Is the nearly century-old connection between a broken clock and a racially charged murder in LaBelle mere coincidence—or divine retribution?

By Sally J. Ling • Illustrations by Cate Andrews

F

For the anxious and dispirited farmers of LaBelle, the dark, billowing clouds that settled low over the town like swollen sponges were the answers to their prayers. An oppressive spring heat wave and subsequent drought had sucked the ground dry in June 1926, leaving this rural Southwest Florida community in desperate need of water for its rapidly wilting crops.

But it was a far more threatening sign from above that ultimately became the talk of the town.

Just as the farmers were celebrating the first large drops of rain to fall, a deafening thunder roared across the sky, shaking the ground and violently rattling the windows of homes and buildings. Moments later, an earsplitting explosion rocked the heart of LaBelle, leaving in its wake

the eerie toll of a bell. Lightning had struck the four-faced clock tower of the town’s new centerpiece building, the Hendry County Courthouse.

Had this been a single freak act of nature, few, if any, would have given it a second thought. After all, the tower was the tallest structure for hundreds of miles, even rising above the tree line. But when lightning struck the tower again and again and again over the next few years—eventually frying the clock works and motor despite repeated repairs and the installation of lightning rods—townsfolk began to wonder.

Had God struck down upon LaBelle with great vengeance and furious anger because of the horror that befell Henry Patterson?

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O

“Oh, Gawd, Ma’am.

I just want some water.”

On July 4, 1929, as the small community was preparing to celebrate the nation’s independence, yet another terrifying bolt split the sky and tore into the clock tower. According to published reports, the lightning sheared off a large section of cornice stone, which crashed through the roof of the courthouse and landed on the floor of the courtroom—right next to the judge’s bench.

By now, several townsfolk felt there was no denying it. God had punctuated his wrath on the small community by laying waste to the place where injustice had been served—the courtroom that hosted the aborted trial of LaBelle’s most violent and heinous crime.

Commissioners had the clock dismantled and its works placed in a storeroom in the courthouse basement. Even the hands were removed; only the face remained. Later, the bell, which hung in a smaller courthouse tower and was sounded only in emergencies, was donated to a local church. The tall landmark that could be seen in all directions now stood devoid of its timepiece.

Just what happened in this small town two hours west of Boca Raton that caused time to stand still— and the universe to seek divine retribution?

Recipe for Disaster

In the mid-1920s, the Florida Land Boom was in full swing. Communities eager to stay on the progressive edge vowed to make significant improvements to their infrastructure in order to attract new industry

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and residents. LaBelle was one of those communities.

With two developers planning significant projects near the town of some 1,000 residents, county leaders decided to embark on an ambitious road-building program. If all went according to plan, the program would create much-needed employment for local citizens. Instead, the road contractors brought in their own laborers.

To exacerbate the situation, the workers were black.

At the time, LaBelle had only three black families, the members of which remained socially segregated.

Even though the white locals knew these families and, by all accounts, had no issues with them, this was still the Jim Crow South.

Membership in the Ku Klux Klan was at its peak during the 1920s, with Florida one of the organization’s strongholds. Klansmen spoke at public functions and marched in city streets by day, but they typically waited for the cover of night to unleash their hatred. More than 60 years after the 13th Amendment abolished slavery, blacks still were regularly flogged throughout the state— and, occasionally, they were lynched.

On Feb. 12, 1926, the Rev. Sam Durrance held a series of meetings in LaBelle under the auspices of the Methodist and Baptist churches. During the service, Klansmen—wearing their trademark white hoods and white robes—marched up the aisle and made a contribution. On April 30 of the same year, a Rev. Nolte of East Fort Myers Baptist Church held court for 40 minutes at LaBelle’s Henry Ford Park. The topic of his sermon: “What the KKK Stands For.”

Adding fuel to an impending fire, the country was in the throes of Prohibition. In the backwoods of LaBelle, stills dotted the landscape, providing inexpensive booze to willing imbibers. Local lawmen saw Prohibition as a “federal” problem and therefore were sympathetic to local folk trying to make the best of a bad situation. This complicity, along with the fact that certain lawmen were active members of a local branch of the KKK, often blurred the line between law and order.

A tinderbox was about to be ignited.

A Time to Kill

The piercing sound of the foreman’s whistle barely could be heard above the din of shovels and pickaxes.

It was break time for the black laborers working on the new roads in LaBelle—and not a moment too soon.

Henry Patterson looked over at the long line already forming for water. He had no interest in waiting and baking under the oppressive Florida sun, so Henry, thirsty to the bone, slipped into the palmetto scrub to find the closest home and ask for a drink.

It was around noon on Tuesday, May 11, 1926.

Not far from the roadway he found one. Through the screen door, he could see the lady of the house ironing in a room just off the back porch. Henry approached with caution.

But he wasn’t cautious enough. The sight of a black man on her porch startled Mrs. Crawford, who unleashed a blood-curdling scream.

Henry tried to explain: “Oh, Gawd, Ma’am. I just want some water …”

Mrs. Crawford, by now hysterical, screamed a second time and then ran out of the house in the opposite direction. Henry, terrified by the woman’s reaction, high-tailed it off the porch and into the scrub.

Word quickly spread among the neighbors, and with each embellished re-telling, the story grew more deplorable and unforgiveable. Soon, everyone in LaBelle had heard the shocking news: Mrs. Crawford had been brutally assaulted and raped by a black man.

In a matter of hours, a frenzied mob of 40 to 60 men, including prominent citizens and local officials, had formed a search party. Grabbing whatever weapons they had handy—rifles, shotguns, handguns, knives—they loaded into trucks and cars.

Henry was back at the road camp when the town’s marshal arrived to speak to the foreman. The marshal took Henry away—and promptly turned him over to the mob. It was reported that Dan L. McLaughlin, sheriff of Hendry County at the time, was “conveniently” out of town.

The rank odor of moonshine accompanied the mob as it gathered on a street corner with the prisoner. Henry pleaded for his life, according to later testimony: “I only wanted a drink of water,” he said. “I never did nobody harm. Please don’t kill me, give me a trial, boss.”

It was too late. Henry was loaded into a car and shoved out the door opposite the house of J.R. Doty, the state representative for Hendry County. The mob

instructed him to walk toward the garage; after only a handful of steps, a barrage of bullets struck Henry in the back.

One account of the incident stated that, while Henry was still clinging to life, members of the mob gouged out his eyes and cut off parts of his body. Other reports described how Henry’s torso was strapped to the running board of a Hupmobile roadster and driven down LaBelle’s main street, after which individuals took turns kicking his remains and cutting pieces of his flesh, holding the evidence high in the air and waving it as bystanders passed.

But the unspeakable horror wasn’t over. The vigilantes directed a 10-year-old boy to climb a pine tree and secure a rope around one of the thicker branches. Whatever was left of Henry’s body was hung for all to see. A few mob members even riddled it with more bullets.

Trial and Travesty

Road workers abandoned their tools and fled by any possible means. Those that remained were rounded up and placed in a camp for better security. Residents were deputized to stand guard.

Hordes of drunken men took to the streets after the lynching, racing their cars up and down the main road and firing guns into the night. As a warning, two bloody circles were drawn on the door of the Hendry County News, the local newspaper. There was no sign of the marshal or sheriff during the melee. Within two days, a National Guard unit of 50 men from Arcadia patrolled the streets.

Judge Herbert Rider, appalled by what had occurred, called for a coroner’s inquest; a weeklong hearing ensued behind closed doors before an antagonistic jury and witnesses who were afraid to speak.

In the face of overwhelming hostility, Rider’s efforts resulted in four men being arrested and escorted to the Arcadia jail by soldiers. Over the next few days, another 13 men were arrested. All were charged with first-degree murder, jailed, and held without bond in Fort Myers and Arcadia.

At the urging of Gov. John Martin, Circuit Court Judge George W. Whitehurst called a special session of the grand jury. However, state attorney S. Watt Lawler argued for a change of venue, which was granted. In the meantime, hearings were held on June 3, 1926 on petitions of habeas corpus. The judge released eight of the men without bail; nine were released on bail of $10,000 each.

Before the grand jury could convene, Mother Nature reared her head; LaBelle was hit by a hurricane that caused $300,000 in damages and delayed proceedings. During this time, many witnesses left town. When the inquest finally began on Nov. 29, the 40 remaining witnesses couldn’t remember a thing.

In addition, a crucial document was missing—the entire transcript from the coroner’s inquest; the

“I never did nobody harm.

Please don’t kill me, give me a trial, boss.”

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Join Us And Celebrate 25 years of

Where the Stars of Today Join the Stars of Tomorrow!

Visit www.bocaballet.org to get details of season performances and events.

Artistic Directors: Dan Guin & Jane Tyree

Photos by: Norman Gorback, Keith May, Silvia Pangaro, David Seabrooke, Tim Thomas

backstagepass [ 126 hot list • 128 spotlight: island city stage • 130 take 10: martin short ]

[ by john thomason ]

BILLY IDOL WHEN: Sept. 21 WHERE: Hard Rock Live, 5747 Seminole Way, Hollywood ABOUT: Idol is famous for his sneering lip and punk-rock attitude, but he has little to be upset about. With 40 million records sold and at least a half-dozen songs short-listed on anybody’s canon of essential 1980s music, he’s one of the key personalities of the MTV era, the spiky-haired voice of rebellion, England’s Angry Young Man updated for a hedonistic generation.

He’s also responsible for bridging the gap between punk’s thorny guitars and the futuristic synths of dance music: His unabashed love for classic pop music always has softened his rougher edges. The rocker, now 59 but ageless when performing onstage, is supporting last year’s inspired comeback album, “Kings and Queens of the Underground,” his first original release in nine years. But don’t worry—he’ll play all the old stuff you want to hear. Fun fact: Idol has a connection to South Florida, having shot the video for his 1986 hit “Sweet Sixteen” at Coral Castle, finding a lyrical connection to the landmark’s romantically jilted creator, Edward Leedskalnin.

COST: $59–$79 CONTACT: 800/937-0010, seminole hardrockhollywood.com

MORE A&E COVERAGE AT BOCAMAG.COM Visit BOCAMAG.COM for all your local A&E coverage, including John Thomason’s Monday breakdown of the upcoming week’s cultural events; movie, concert and theater reviews; interviews with local entertainers— and much more.

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backstage pass

hotlist “ROSIE WON THE WAR” WHEN: Sept. 11–Jan. 10 WHERE: Boca Raton Museum of Art, 501 Plaza Real, Boca Raton ABOUT: In 1943, telephone operator Mary Doyle Keefe collected $10 for two mornings of modeling work with Norman Rockwell.

By May of that year, Keefe was rechristened on the cover of the Saturday Evening Post as the muscular Rosie the Riveter. Symbolizing all the women nationwide who performed men’s jobs while their husbands were fighting Nazis, Rosie become a feminist icon and one of the most enduring archetypes of the 20th century, inspiring spinoff models—Wendy the Welder, Josephine the Plumber—as well as her own national park in California. The provocative Berlin-based duo Renata Stih and Frieder Schnock are no strangers to this period of world history; they are known for their confrontational approaches to Holocaust-themed art. But in “Rosie Won the War,” they’ve trained their conceptual lenses on a more inspirational area of World War II history. The exhibition pays homage to the original Rosie with an imposing life-size portrait display of working women standing atop mid-20th century maps, tools in hand. Museum visitors can continue their journey into WWII history with the moving installation “The Neighbor Next Door,” a video exhibit in a darkened room that simulates what it was like to be driven into hiding during the Nazi regime.

COST: $10–$12 CONTACT: 561/392-2500, bocamuseum.org

“A FUNNY THING HAPPENED ON THE WAY TO THE FORUM” WHEN: Oct. 1–Nov. 1 WHERE: The Wick Theatre, 7901 N. Federal Highway, Boca Raton ABOUT: Ancient Rome was a pretty violent place, but in this enduring Stephen Sondheim musical from 1962, it’s a libidinous hothouse of hilarity. Drawing inspiration from the farces of the early Roman playwright Plautus, Sondheim and book writers Burt Shevelove and Larry Gelbart created a breezy sex comedy set among three rambunctious houses in a Roman neighborhood. In one, the slave Pseudolus seeks to win his freedom by helping his master woo his beloved; in another, the proto-pimp Marcus Lycus purveys courtesans for the locals; and in the other, the elderly Erronius forever searches the land for his two children, who were kidnapped by pirates 20 years earlier. Fourteen characters engage in all manner of madcap hysteria—plagues that cause their victims to smile endlessly, sleeping potions that only work when combined with the sweat of mares, ersatz funerals, mistaken identities and plenty of slammed doors and brilliantly awful puns. The show’s opening number, “Comedy Tonight,” was later re-popularized in “The Birdcage.”

COST: $58–$62 CONTACT: 561/995-2333, thewick.org

FRIGHT NIGHTS WHEN: Oct. 7–31 WHERE: South Florida Fairgrounds, 9067 Southern Blvd., West Palm Beach ABOUT: Palm Beach County’s largest haunted house never rests on its gruesome laurels, trying each year to ratchet up its scares with inventive and timely haunted houses. One of its haunts last year focused on the so-called shadow government known as the New World Order. This year, creative director Craig McInnis is planning a haunt based on George Orwell’s Animal Farm, in which fields are overtaken by mutated human-animal hybrids. It’s one of four new houses for 2015, joining “Beyond the Gates”— which explores the realm between Earth and the underworld—and as-yet-unnamed haunts centering on a virus outbreak and the creepy crawlers of the New Orleans bayou. More than 100 “scare-actors” will try their hardest to rattle your bones and curdle your blood, including McInnis, who plays Eggman, the event’s redneck ringleader. A pair of all-new “scare zones” as well as the usual selection of theme park rides, midway games, live music and food vendors will complement the horrifying fun.

COST: $10–$25 CONTACT: 561/793-0333, myfrightnights.com

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© KYLEFROMANPHOTOGRAPHY

MIAMI CITY BALLET: PROGRAM I

MOONFEST WHEN: Oct. 31 WHERE: Clematis Street in downtown West Palm Beach ABOUT: Palm Beach County’s annual Halloween-themed shindig is your only opportunity to encounter Superman, witches, zombies, centaurs, disfigured ex-presidents and the entire Addams Family stumbling into each other in the course of one square block. But the annual costume contest is just one facet of this freakish freewheeling favorite, which draws tens of thousands for the one-of-a-kind people-watching, innovative food truck entrées, inexpensive drinks, laser-light show and live music by national and local bands. The headliners haven’t been announced as of this writing, but expect the return of such ancillary activities as the Dark Carnival—a sideshow bonanza, complete with bearded lady and knife swallowers—and the Silent Disco, a tented “club,” sequestered from the main event, in which attendees are handed a pair of battery-powered headphones and can dance along to one of two warring DJs. COST: $10 CONTACT: moonfestevents.com

WHEN: Oct. 23–25 WHERE: Adrienne Arsht Center, 1300 Biscayne Blvd., Miami ABOUT: Only in a season like Miami City Ballet’s 2015-2016 slate could a program that includes “Swan Lake” be considered the most conservative dance lineup of the year. George Balanchine’s one-act version of the dark Tchaikovsky masterwork— a composition so postmodern it was practically booed off the stage in its 1877 premiere—will cap a program that also includes Jerome Robbins’ exuberant “Fancy Free,” the boisterous 1944 ballet about sailors trying to attract women on shore leave, which went on to inspire the musical “On the Town.” “Viscera,” choreographed by the British phenom Liam Scarlett, will be re-staged after premiering at Miami City Ballet in 2012. The work lives up to its title by sensually staging its leotard-clad dancers in such a way as to suggest that “we’re watching organic processes occur inside a body,” according to a New York Times rave of the 2012 debut.

COST: Starting at $20 CONTACT: 305/929-7010, miamicity ballet.org

From left: Andy Rogow and Michael Leeds

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backstage pass [ SPOTLIGHT ]

Andy Rogow and Michael Leeds

SOUTH FLORIDA’S TOP PRODUCERS OF LGBT-THEMED THEATER ARE EXPANDING THEIR ISLAND.

EDUARDO SCHNEIDER

I

n 2014, “The Timekeepers” became the South Florida theater equivalent of “It Happened One Night” and “Silence of the Lambs.”

Just as those films swept the top five categories of the Academy Awards, “The Timekeepers”—a disquieting concentration-camp drama about the unlikely connection between a Jewish horologist and a gay hustler—surprised the local theater establishment by winning all of its Carbonell nominations, from Best Production of a Play and Best Director to Best Actor, Best Set Design and Best Sound Design.

It accomplished this from the confines of Empire Stage, a funky, 54-seat, off-off-Broadway-style speakeasy in Fort Lauderdale, for a fraction of the budget of our region’s most glittering stages. It was a testament that underdogs can and do triumph, and the underdog in question was Empire Stage’s most prominent tenant, Island City Stage.

Operated creatively by co-artistic directors Andy Rogow and Michael Leeds, Island City is South Florida’s leading purveyor of LGBT-themed theater. As Rogow says, “Our mission is to produce plays that appeal to or have a relationship to the LGBT and greater progressive community.” This has encompassed everything from the crackerjack comedy “Have I Got a Girl For You,” an insider’s look at a women’s escort service from the perspective of its gay male operator; to “The Timekeepers,” a sobering Holocaust drama; to “Octopus,” a surrealist fantasy about a four-man orgy with an unusual aquatic twist.

“We’ve found our sweet spot in terms of the kind of play we do, which is contemporary, a little bit edgy, with very snappy, smart dialogue,” Rogow says. “We decided that we probably will expand to doing not just gay plays, but we’ll always have a gay focus. In some ways, I think that focus helps us pick plays, because it helps us narrow down the choices.”

Whatever the formula is, it’s worked for Rogow and Leeds. After their “Timekeepers” breakthrough, in late 2013, the company’s cachet skyrocketed, and so did its audience numbers. There wasn’t a theatrical dud to be found in its 2014-2015 season, with nearly every performance of every production selling out—a pleasant problem, but a problem nonetheless.

“You can’t develop new audiences if they can’t get in to see your shows,” Rogow says. “It is a problem when we’re turning away too many people, or when we can’t run a show for long enough to generate interest. There are at least three or four productions that we could have probably run three or four months.”

Some of these issues will be rectified this coming season, when Island City Stage upgrades from its original home at Empire Stage to the nearby Abyss Theatre, a Wilton Manors space accommodating 70 seats and a larger stage. It’s the latest evolutionary step for a company that already has exceeded its inauspicious origins. In 2012, Island City rose from the ashes of Rising Action Theatre Company, Fort Lauderdale’s previous gay-centric company, which rarely attracted award nominations or critical accolades.

“When I directed ‘The Boys in the Band’ [at Rising Action], it was difficult,” Leeds says. “Because it didn’t have a great reputation, a lot of actors didn’t want to take parts, whereas thankfully we’re getting to be in a place rather quickly where actors and designers do want to be a part of it.”

When Rising Action folded, in 2011, a couple of its board members approached Rogow with an idea to form another company with an LGBT focus. Rogow called Leeds and asked him if he wanted to be involved. “I always try to emphasize that it wasn’t us saying, ‘We want to start a theater company as artists,’” Rogow says. “It really was from the community.”

In addition to the respect and the awards, Island City Stage also has attracted audiences from across the spectrum, not just those already in the gay community. But as a responsible architect or city planner will tell you, there are limits to growth, and Rogow and Leeds expect to be comfortable in the Abyss Theatre for the foreseeable future.

“I used to think, when we first started, that we would be [Palm Beach] Dramaworks: We’ll be in a small venue for a while, and eventually we’ll have enough money and support to build something much bigger and nicer,” Rogow says. “But that isn’t what our audiences want. They don’t want the marble lobby.

They don’t want plaques. They like the intimacy. They want a space they can feel at home in.”

WHAT’S ON TAP?

Island City Stage’s 20152016 season begins Nov. 12 with “Angry Fags,” a provocative, anarchic comedy about hate-crime victims that seek revenge on their oppressors with deadly force. The season continues with the world premiere of Michael Leeds’ comic mystery “Who Killed Joan Crawford?” (January 2016); Jeff Talbot’s “The Submission” (April 2016), a hit off-Broadway drama about race and gender; and “Feeding the Bear” (June 2016), a dramedy about a gay teacher with body dysmorphia. All performances are at the Abyss Theatre (2304 N. Dixie Highway) in Wilton Manors. For season tickets, visit islandcitystage.org.

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take10

Martin Short

THE MAN WHO BROUGHT US ED GRIMLEY AND JIMINY GLICK DISHES ON A LIFE IN COMEDY ON THE EVE OF HIS APPEARANCE AT THE ANNUAL GO PINK LUNCHEON IN BOCA.

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Q1

When you perform live, how is the evening structured?

My analogy would be that it’s me hosting “Saturday Night Live,” but I’m also the cast.

There’s my musical director, Jeff Babko, who’s from [Jimmy] Kimmel’s show, and he’s at a grand piano, and I’m jumping around like a monkey and doing characters. And there are screens, so we’ll get a clip of “Synchronized Swimming” [his classic “SNL” mockumentary skit with Harry Shearer and Christopher Guest], and then I’ll come out as Jiminy Glick and interview a celebrity. But I also take everyone through a journey of my life, starting with my parents and going to my kids.

Q2

One of my favorite stories in your book is your first and only attempt at stand-up comedy, in front of an unappreciative crowd at a punk-rock show. Why didn’t you pursue that format again, in front of a better audience?

Because I didn’t have a passion for it, I felt it was an interesting new thing to do—and that’s not always enough. I think that standups are our philosophers—Louis C.K. and people like that. But I wanted to be Sinatra.

I wanted to be Jerry Lewis. I wasn’t looking at Lenny Bruce; I was looking at Mike Nichols and Elaine May when I was kid.

But when you go out and host a show or appear on a show—and you have to do eight minutes—you are a stand-up in those moments.

Q3

Is there crowd work involved in your show?

Absolutely. I’ll go into the audience and pick three volunteers and turn them into the Three Amigos, and we’ll do a song.

There’s a lot of improvising within the structure.

Q4

There’s a certain off-kilter brand that Canadian sketch shows had, like “SCTV” and “Kids in the Hall.” Why does mainstream American sketch comedy seem more riskaverse than the Canadian model?

I don’t know … When I do “SNL,” I see pretty odd stuff, especially in the last halfhour. The reality is, with both of those Canadian shows, the big gimmick they had in their favor was that they were not live.

You could go subtler. “SCTV” would do a weird piece like “Scenes From an Idiot’s Marriage” directed by Ingmar Bergman— we created a satiric piece on, “What if [Jerry] Lewis and Bergman had teamed?”’

If you did it live, you can’t go as subtle and therefore as rewarding as you can if you film it, like we did for “SCTV.”

FOX COLLECTION/GETTY IMAGES

W

hile other youngsters his age were playing sports or listening to the Beatles, Martin Short was busy hosting, starring and producing his own bedroom talk show for the “Marty Broadcasting Corporation.” It was “a biweekly program combining my talents as a movie star, TV host and mogul,” according to Short’s infectious 2014 memoir I Must Say. His only audience was his desk lamp and tape recorder, but it wouldn’t remain that way for long. In 1971, fresh out of college, the Canadian entertainer jettisoned a career in social work to appear in an acclaimed Toronto production of “Godspell.” He continued to rise through the show business ranks, honing his comedic chops on the pioneering sketch series “SCTV,” where he developed original characters—like manchild Ed Grimley and the hammy crooner Jackie Rogers Jr.—that still turn up in his shows today.

In fact, after four decades of success on stages and screens large and small—from a memorable year of “Saturday Night Live” to the cult movies “Three Amigos” and “Clifford” to a Tonynominated turn in “The Goodbye Girl”—Short has lived out his prophetic childhood dreams as a multitalented entertainment icon. His current live revue, some of which he promises to incorporate into his Oct. 21 appearance at Boca Raton Regional Hospital’s annual Go Pink Luncheon, is a “one-man variety show” and a testament to one of his most cherished showbiz philosophies.

More is more.

“What we all learned at Second City was to trust the concept that our comedy wasn’t about jokes. Rather, it was about situations and characters—the peculiar moments ... [and] people that we meet, and how we (and they) react to these moments.”

—From I Must Say

BOCAMAG.COM follow the leader

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Q5

I recently found a 1985 Martin Short Comedy Special that has been posted in its entirety online. There was a time when if you didn’t record something on VHS, you weren’t going to see it again. What do you think of the fact that now more than ever, everything you’ve ever said can be preserved forever?

I love it! I think it’s fantastic, because particularly in comedy, there are films or specials you can do that may be fabulous and five years ahead of their time. When “Clifford” came out, it was reviled by people like Roger Ebert. But because of DVD and the Internet, it stays on and on. So I think the cream rises to the top, so I’m all for it … if you’ve made cream, that is.

This row, from top: Short in all his comedic glory as Ed Grimley, one of the “Three Amigos!” and as blissfully ignorant talk-show host Jiminy Glick.

EVERETT COLLECTION

backstage pass [ TAKE 10 ]

Q6

What is the role or show that people most often stop you on the street about—and is it the one you wish they’d stop you about?

I never care what they stop me about. I just don’t want to be stopped! No … comedy, again, is so subjective. You could do something that you yourself don’t like, and you’re stunned at how many people like it.

sonal and professional life. Yet whether you’re 20 or 60, you still have the same pressure on you. You have to get happy, especially if that’s your natural orientation. So when I thought about that, I thought, there’s a book here.

Q7

It’s not even paying for the house—you always start out thinking it’s going to be great, and things turn out differently. But it’s not even a

GO PINK LUNCHEON

WHAT: Short, who lost his wife of 30 years, Nancy Dolman, to ovarian cancer in 2010, will keynote Boca Raton Regional Hospital’s 12th Annual Go Pink Luncheon, the fundraiser supporting the cancer-fighting Christine E. Lynn Women’s Health & Wellness Institute.

WHEN: Oct. 21, 11 a.m. to 1:30 p.m.

WHERE: Boca Raton Resort & Club, 501 E. Camino Real, Boca Raton COST: $175 CONTACT: 561/955-4142, brrh.com/ foundation

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AFP/GETTY IMAGES

And you need to take those roles to pay for the house?

matter of how things turn out; some people like slapstick, and some people hate slapstick.

It doesn’t make anyone dumb or right. It just makes them different.

Q8

How long had a memoir been gestating before you decided to write it?

For a long time, I had been asked to write a book. … but I never thought I had a story. But after my wife died, I realized I had a bookend here in a strange way: that at 20 I was an orphan, and at 60 I was a widower, and the 40 years in between had been this fabulous per-

Q9

Were there times during your life and career when something would happen, and you’d think, I better file this away mentally? Because the descriptions are so vivid.

It’s a combination of two things. One is that I do have a “Rain Man”-type of memory. I can remember dates. Secondly, because I’m very organized, I kept, for talk shows, stories that I would plan out—15 stories that I could use to entertain someone at a dinner party, because that’s always what you’re going for. It can’t just be stories of meeting Frank Sinatra … but it’s also got to be stories about meeting Frank Sinatra.

Q10

Would you host another talk show, if offered?

No. There are enough, don’t you think?

The Rotary Club of Downtown Boca Raton Cordially Invites You to the 2 0 15

I N A U GU R A L

BOCA RATON MAYOR’S BALL Celebrating Our Distinguished Mayors and Visionaries of Boca Raton Since 1924

J

oin us for a black tie gala to honor the elected officials and City’s visionaries past and present who exemplify the Rotary motto “Service Above Self” and have elevated the community. Enjoy a signature epicurean dinner, raffle and live music provided by the Steve Chase Band. Gala proceeds will benefit the healthcare and wellness needs of Boca’s nonprofits.*

BOCA RATON MAYOR’S BALL

Honorary Chair: Mayor Susan Haynie & Mayor’s Ball Chairs: Kari Oeltjen & Jon Kaye

SATURDAY, OCTOBER 17, 2015 • 6:00 PM • BROKEN SOUND CLUB RECEPTION, DINNER & DANCING

PRESENTATION OF THE INAUGURAL GEORGE LONG AWARDS HONORING

Barb Schmidt • American Association of Caregiving Youth • Boca Raton Bowl (Named in Honor of George Long, the First Mayor of Boca Raton)

RESERVED PREMIUM TABLE OF 10 WITH SIGNAGE: $3,000 GALA TICKETS: $250 PER PERSON SPONSORSHIP AND JOURNAL AD OPPORTUNITIES STILL AVAILABLE

www.rotarydowntownbocaraton.org 2014-2015 Rotary District 6930 Club of the Year Media Partner

*Funds raised each year through the annual Boca Raton Mayor’s Ball will fulfill grant requests approved through the Rotary Club Downtown Boca’s formal grant application program to be unveiled in September that will be open to all Boca Raton-based nonprofits with needs for healthcare and wellness services and programming.

ROTARY CLUB DOWNTOWN BOCA RATON QUALIFIES AS A CHARITABLE ORGANIZATION UNDER SECTION 501(C)(3) OF THE INTERNAL REVENUE CODE.

MIZNER PARK LORD & TAYLOR

KENDRA SCOTT

ECJ LUXE COLLECTION

J. MCLAUGHLIN

LES BIJOUX

327 PLAZA REAL | BOCA RATON, FL | WWW.MIZNERPARK.COM

Tastemakers at Mizner Park presents

l l & o R S , k t c r o o ll R tues

A fabulous night of food, wine, cocktails

13

oct

and entertainment, featuring Mizner Park’s extraordinary collection of TASTEMAKERS—

a food and cocktail tasting event you won’t want to miss!

6 to 9:30 P.M.

$30 dining PASSPORT – $49 VIP dining PASSPORT* Available September 1 for purchase at participating Tastemaker restaurants.

Each passport also includes two months of exclusive dining offers at participating Tastemaker restaurants from September 1 to October 31. *Limited Quanity. VIP Passport holders recieve complimentary valet, pre-event and post-event access all at Lord & Taylor.

miznerpark.com • bocamag.com

Tastemakers at Mizner Park

l l & o R S , k t c r o o ll R Rock...

to the live band playing on the promenade,

Roll...

to each Tastemaker restaurant for great food & drink pairings,

&

Stroll...

around exciting Mizner Park− window shop, make new friends, and enjoy a beautiful Boca Raton evening!

Tastemakers at Mizner Park

561/620-2540 • dublinerboca.com

561/347-7322 • kapownoodlebar.com

561/368-0080 • maxsgrille.com

Tasting

Tasting

Tasting

Shepherd’s Pie

& Guinness mac & cheese with Irish soda bread & butter

Slow-cooked pulled pork, buttery spicy aioli, cilantro, pickled carrots, daikon & jalapeño

Sushi grade tuna with soy, citrus, chili, green onion & toasted cashews.

Pairing

Pairing

Pairing

Guinness & cider

Partida reposado tequila, cucumber, lime juice, Tabasco green sauce, cilantro, organic Agave Nectar

Lemongrass and pineapple

xclusive I E I Offer

xclusive I E I Offer

xclusive I E I Offer

Special Black Velvet:

15% OFF ENTIRE CHECK with purchase of an entrée*

Bánh mì Vietnamese Baguette:

Spicy Lover:

15% OFF ENTIRE CHECK with purchase of an entrée*

Ahi Tuna Poke:

Seasonal White Sangria:

10% OFF ENTIRE CHECK with purchase of an entrée*

*Must present Tastemaker Passport; redeemable only at Mizner Park; no cash value; cannot be combined with other offers or discounts; non-transferable; expires 10/31/2015.

Tastemakers at Mizner Park

561/395-1662 • racksboca.com

561/620-2192 • ruthschris.com

561/922-6699 • tanzyrestaurant.com

Tasting

Tasting

Tasting

Braised Angus Beef Short Rib,

Roasted Chicken Taco:

Mini Seared Ahi-Tuna:

Avocado, radish, cabbage & cilantro

Ahi-tuna perfectly complemented by aspirated sauce with hints of mustard & beer

toasted pearl barley, wilted collard greens, pickled carrots, natural jus with 18-month aged Prosciutto, goat cheese, poached pear

Pairing

Pairing

Pairing

Ginger My Apple:

Tito’s handmade vodka, ginger, apples, citrus

2012 Concannon

“Conservancy” Chardonnay

Marilyn Monroe strawberry vodka, strawberry lemonade (can also be made without alcohol)

xclusive I E I Offer

xclusive I E I Offer

xclusive I E I Offer

FREE GLASS OF HOUSE WINE with purchase of a lunch entrée*

COMPLIMENTARY

APPETIZER

with purchase of an entrée*

Norma Jean:

FREE APPETIZER

with purchase of an entrée*

*Must present Tastemaker Passport; redeemable only at Mizner Park; no cash value; cannot be combined with other offers or discounts; non-transferable; expires 10/31/2015.

Tastemakers at Mizner Park

561/391-0755 • trulucks.com

561/300-3530 • unclejulios.com

561/447-2257 • villagiorestaurants.com

Tasting

Tasting

Tasting

Pineapple Bacon Guacamole:

Pineapple, hickory-smoked bacon & crumbled queso fresco

Bruschetta Romana:

Fresh Seasonal Crab Claws

Pairing

Pairing

Pairing

Poema Cava

Fresh Margarita of the Day

Sparkling wine with peach nectar

xclusive I E I Offer

xclusive I E I Offer

xclusive I E I Offer

COMPLIMENTARY

DESSERT

with purchase of an entrée*

FREE DESSERT SAMPLER with purchase of an entrée*

Toasted bread with tomato bruschetta

Bellini:

FREE GLASS OF WINE with purchase of an entrée*

*Must present Tastemaker Passport; redeemable only at Mizner Park; no cash value; cannot be combined with other offers or discounts; non-transferable; expires 10/31/2015.

Tastemakers at Mizner Park

561/417-6124 • yardhouse.com

miznerpark.com • bocamag.com

Tastemakers at Mizner Park

Tastemakers at Mizner Park

Tasting

Get

Blackened Swordfish Taco:

Cabbage, cilantro, cumin crema, pico de gallo, guacamole, mango & papaya OR Chicken Tinga Taco:

Chipotle sauce, cabbage, cilantro, feta, cumin crema

Pairing

Miami Brewing Shark Bait

Fruit beer

I

lusive I Exc Offer

HAPPY HOUR Mon.-Fri. 3-6 p.m.; Late Night Happy Hour: Sun.-Wed. 10 p.m.-close

e rs Ta s t e m a k

Social & Win!

Official STOP

Tastemakers

Take a creative selfie and win a bottle of Champagne*! Look for the Official Tastemakers Stop Sign at each restaurant. Snap a selfie at the stop sign and

share with us on Instagram or Facebook. Use #TasteMiznerPark. A winner will be

randomly chosen and contacted to pick up his or her bottle of bubbly! Good luck! *Brand of Champagne to be determined. Must be 21 or over to claim prize. Proof of age required at prize pick up.

#tastemiznerpark

/bocamag

Benefiting

Charity

A portion of the proceeds from tickets sold will benefit the American Cancer Society’s MAKING STRIDES AGAINST BREAST CANCER of South Palm Beach.

*Must present Tastemaker Passport; redeemable only at Mizner Park; no cash value; cannot be combined with other offers or discounts; non-transferable; expires 10/31/2015.

13th annual

Gingerbread Holiday Concert featuring the Lynn University Philharmonia Orchestra Presented by Lynn University Friends of the Conservatory of Music Now in its 13th year of spreading holiday cheer throughout the community, the annual Gingerbread Holiday Concert attracts parents, grandparents and kids of all ages to the Boca Raton Resort’s Great Hall to enjoy seasonal classics performed by the Lynn University Philharmonia Orchestra. This event raises much-needed scholarship funds for the conservatory’s most deserving, talented student musicians who hail from all over the world.

3 p.m.

Sunday, Dec. 13, 2015 Boca Raton Resort & Club–Great Hall 501 East Camino Real, Boca Raton, Florida

Tickets: $35 (not tax-deductible) $3 service fee on all ticket orders Phone: 561-237-9000 Online: events.lynn.edu/gingerbread Valet parking cost is included in the ticket price.

No entry to concert without a ticket.

Table sponsorships (includes 10 tickets)

Gold $2,500 ($2,150 is tax-deductible) Silver $1,500 ($1,150 is tax-deductible) To become a sponsor, call 561-237-7745 or visit give.lynn.edu/gingerbread.

noun Our executive chefs start with basic fresh ingredients then slice, dice, chop, filet and/or season to prepare thoughtful, hand-made dishes for every guest.

We believe good food should starts from the ground, up (literally).

KITCHEN

henrysofbocaraton.com 561-638-1949

bogartsofboca.com 561-544-3044

Deck84.com 561-665-8484

burtandmaxs.com 561-638-6380

&

BAR

apeirorestaurants.com 561-501-4443

diningguide [ 144 merlino’s review • 146 fat rooster review • 152 the boca challenge • 166 deconstructing the dish ]

IF YOU GO

for starters

PRICES: Starters and light fare $8–$12; entrées $16 to market price

TRUE

146 S.E. First Ave., Boca Raton, 561/417-5100

HOURS: Lunch Tues.– Sat. 11:30 a.m.–2:30 p.m.

Dinner Tues.–Thurs.

5–9 p.m.; Fri.–Sat. 5–10 p.m.; Sun. 4–8 p.m.

B

altimore is a town that has seen some tough times over the past year, but the Charm City is also possessed of considerable culinary treats, none more renowned than the crab cake, made from sweet, succulent blue crab harvested from Chesapeake Bay. Baltimore native Frank Hawkins still calls the city home, despite running three restaurants in South Florida for a good part of his 55 years. The latest of these is True, a charming (natch!) speck of a place where the modest decor and concise menu are a reflection of Baltimore’s unpretentious vibe and love of its famous crustacean.

After a detour into the wine business for several years, Hawkins opened True in November 2013, turning out world-class crab cakes, crab cake sliders, crab dip and cream of crab soup—along with other faves like slow-roasted brisket and Maryland-style shrimp salad—despite surrounding construction that threatened to overwhelm his 60-seat restaurant.

If True’s Baltimore-esque menu comes as a surprise to some, others might be equally surprised by the restaurant’s wine list. Drawing on his wine expertise, Hawkins has crafted a not-the-usual-vinous-suspects list that roves all over the world to find the best wines for an affordable price.

It’s the kind of unpretentious charm that would make Baltimore proud.

Frank Hawkins

WEBSITE: truebocaraton.com

Crab cakes at True

—BILL CITARA

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dining guide review MERLINO’S

39 S.E. First Ave., Boca Raton, 561/756-8437

A

t first glance, Philadelphia and Boca Raton don’t appear to have much in common.

Philadelphia is the City of Brotherly Love. Boca was once voted one of the rudest cities in the country. Philadelphia has Rocky Balboa. Boca has Paul Blart. Philly has the cheesesteak. Boca has steak houses.

But Philadelphia and Boca Raton do have at least one thing in common. He’s Joey Merlino, reputed Philly mob boss, sometime employee and an exotic footnote to a handsome Boca restaurant that bears his family’s name and features some of his mother’s Italian recipes.

You’re probably thinking: Big whoop. Boca has almost as many traditional Italian/Italian-American restaurants as there are cars at a standstill on Glades Road during rush hour.

The whoop, however, is this: Merlino’s not only nails that traditional Italian cookery better than most of its competitors, but it does so with a dollop of South Philly culinary swagger spicing up the hometown savoir faire.

Service is more Northern big-city professional than South Florida amateur. Our thor-

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oughly engaging waiter was just as knowledgeable about the menu and thoughtful wine list as he was about the fine points of the testosterone-red Ferraris valet-parked prominently out front.

We leapt at his recommendation of the evening’s special: fried zucchini blossoms stuffed with an unctuous blend of fontina, mozzarella and Parmesan cheeses. This Italian delicacy couldn’t have been any better, a trio of delicate flowers encased in a crisp, lacy tempuralike batter, molten cheese oozing sensually with each bite, a lily-gilding marinara sauce— fresh-tasting and vibrant—served on the side.

Pasta fagioli is another Italian classic, this one a hearty soup that speaks of longsimmered stock enhanced with pancetta and enriched with bits of vegetables, cannellini beans and tubetti pasta. A slab of crostini is placed in the center to mush up and thicken the broth. This is soul-satisfying Comfort Food 101. Potato gnocchi are heavier and

IF YOU GO

HOURS: Sun.–Wed. 4–10 p.m., Fri.–Sat. 4 p.m.–1 a.m.

PRICES: Entrées $18–$52 WEBSITE: merlinosbocaraton.com

gummier than one would like, though their indecently rich, garlicky pesto cream sauce was luscious enough to pour into a goblet and drink like wine.

A lovely antidote to the gnocchi’s heft was another special, whole-roasted branzino. Our waiter expertly filleted it at the table, presenting it simply (but elegantly) with a drizzle of good olive oil, a squeeze of lemon and a few grinds of black pepper, all that’s needed for fish this fresh, flaky and mildly flavored.

If you’re looking for that Philadelphia swagger, it’s in dishes like Veal South Philly, the kind of lusty, old school Italian-American concoction that Clemenza might cook up to sustain the troops during a long period of “going to the mattresses.” It’s thin-pounded veal in a savory demiglace sauce with big chunks of sausage, onions, mushrooms, sweet and hot peppers, and enough garlic to terminate an entire village of vampires.

Only a handful of desserts are made inhouse, among them an excellent tiramisu, a dish that has gone from obscurity to ubiquity faster than you can say “Kahlua-soaked ladyfingers with cocoa-dusted mascarpone.”

Even so, its overwhelming familiarity can’t diminish its abundant charms. Which, in fact, is something equally true about Merlino’s itself.

— BILL CITARA

AARON BRISTOL

Above: Pasta fagioli Inset: Joey Merlino

“IF YOU M A K E GR E AT i ta l i a n FOOD T H E Y W IL L COM E ” Offering Complimentary Transportation To & From Area Hotels Open For Dinner Nightly Private Rooms Available for Parties of 6–45 499 East Palmetto Park Road, Boca Raton • 561-393-6715 www.trattoriaromanabocaraton.com

dining guide

review FAT ROOSTER

204 E. Atlantic Ave., Delray Beach, 561/266-3642

IF YOU GO

G

ary Rack isn’t one to let any collard greens grow under his feet.

Having already conquered the modern American bistro (Racks Downtown Eatery + Tavern in Mizner Park), seafood shack (Racks Fish House + Oyster Bar in Delray) and healthy fine dining establishment (Farmhouse Kitchen at Royal Palm Place), the peripatetic local restaurateur has taken on the American South. Over the past few years, the cuisine of that region has undergone a nationwide resurgence, including such citadels of Old Dixie as New York, Chicago and Los Angeles.

Rack’s latest endeavor is appropriately named Fat Rooster, as such skinny-people dietary bugaboos as fat, calories and cholesterol tend to get tossed straight into the deep fryer or smothered in rich, creamy gravy. Or both.

Take, for example, the Rooster’s fried green tomatoes, a triumph of flavor, texture and timehonored Southern frugality. Three thick, tart pastel slabs get a crunchy cornmeal crust, then a blanket of velvety rémoulade studded with fat chunks of blue crab. If you focus on how good it tastes and ignore your inner cardiologist the only thing left of it will be the memory.

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HOURS: Sun.–Tues. 9 a.m.–10 p.m., Wed 9–12 a.m., Thurs.–Sat. 9–2 a.m.

PRICES: Entrées $17–$34 WEBSITE: thefatrooster.com For Southern chefs, frying isn’t a cooking method; it’s an art form. And if the Rooster’s fried chicken isn’t quite on the level of Picasso, it’s way above that of your average art student.

The various bird parts—half-breast, leg, thigh and wing—do leave an oily sheen on your fingers, but their herby-tasting crust is admirably crisp and golden, the flesh underneath laudably moist and tender.

If you want to skip the frying, well, there’s always bacon. Candied bacon, even, like the neat rectangles of sweet-salty-porky temptation that grace a starter of devilishly tasty deviled eggs.

Shrimp-n-grits features neither fried foods nor bacon, though it does contain plump coins of juicy sausage and equally buxom shrimp, both awash in plush beer-infused gravy.

With all these big flavors crowing in the barnyard, banana pudding manages only a faint squawk, albeit it a squawk that bulks up the creamy pudding with banana slices and Nilla wafers.

It’s a mild disappointment, one of the few at Gary Rack’s Fat Rooster.

—BILL CITARA

AARON BRISTOL

Sweet potato waffle with chicken thighs, peanut and benne seed slaw and whiskey watermelon

Parlez-vous Franรงais?

located in the 5 Palms Building

we offer Complimentary Transportation To & From Area Hotels

455 E. Palmetto Park Rd., Boca Raton (561) 338-3003 | LNMbocaraton.com

Private Rooms Available for Large Parties

open for dinner nightly A French Restaurant

dining guide DINING KEY

$ Inexpensive: Under $17 $$ Moderate: $18–$35 $$$ Expensive: $36–$50 $$$$ Very Expensive: $50 +

PALM BEACH COUNTY BOCA RATON 13 american table —451 E. Palmetto Park Road. Contemporary American. This cozy, artfully rustic spot is one of the few restaurants in the U.S. that has a Josper oven, a pricy, charcoal-fired grill-oven hybrid that cooks foods quickly at high heat to retain maximum flavor and texture. It works like a charm on chicken, resulting in remarkably crisp skin and tender meat, as well as on fist-sized shrimp you can customize with one of several sauces.

Don’t miss feather-light profiteroles filled with caramel and pumpkin mousse. • Dinner nightly. 561/409-2061. $$

abe & louie’s —2200 W. Glades Road.

Steaks. This outpost of the Boston steak house cooks up slabs of well-aged, USDA Prime beef like nobody’s business. Two of the best are the bone-in rib-eye and New York sirloin. Start with a crab cocktail, but don’t neglect side dishes like steamed spinach and hash browns.

• Lunch Mon.–Fri. Dinner nightly. Brunch Sun. 561/447-0024. $$$

For Starters

Lost amid the maze of dessert options at Cheesecake Factory are a host of small plates, including crispy crab bites and pretzel-crusted chicken.

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arturo’s ristorante—6750 N. Federal Highway. Italian. Arturo’s quiet, comfortable dining room; slightly formal, rigorously professional service; and carefully crafted Italian dishes never go out of style. You’ll be tempted to make a meal of the array of delectable antipasti from the antipasti cart, but try to leave room for main courses like fresh jumbo shrimp grilled in hot marinara sauce. • Lunch Mon.–Fri. Dinner daily. 561/997-7373. $$$ biergarten—309 Via De Palmas, #90. German/Pub. Part vaguely German beer garden, part all-American sports bar, this rustic eatery offers menus that channel both, as well as an excellent selection of two-dozen beers on tap and the same number by the bottle. The food is

BOCAMAG.COM september/october 2015

basic and designed to go well with suds, like the giant pretzel with a trio of dipping sauces and the popular “Biergarten burger.” • Lunch and dinner daily. 561/395-7462. $

boca landing—999 E. Camino Real. Contemporary American. No Hollywood celebrity has gotten a better face-lift than Boca’s aging Bridge Hotel, now the sleek, contemporary Waterstone Resort & Marina. The hotel’s new signature restaurant, Boca Landing, is equally stunning, showing off its prime waterfront location and views. The mostly small-plates menu features Asian-inflected tuna tartare, green curry mussels and fried calamari. Probably the best dish, though, is the thoroughly continental filet mignon with crab and béarnaise, with wickedly luscious house-made hazelnut gelato coming in a very close second.

• Dinner daily. 561/368-9500. $$ bonefish grill—21069 Powerline Road.

Seafood. Market-fresh seafood is the cornerstone—like Chilean sea bass prepared over a wood-burning grill and served with sweet Rhea’s topping (crabmeat, sautéed spinach and a signature lime, tomato and garlic sauce.) • Dinner nightly. Lunch on Saturdays. 561/4834949. (Other Palm Beach County locations: 1880 N. Congress Ave., Boynton Beach, 561/732-9142; 9897 Lake Worth Road, Lake Worth, 561/9652663; 11658 U.S. Highway 1, North Palm Beach, 561/799-2965) $$ brio tuscan grille—5050 Town Center Circle, #239. Italian. The Boca outpost of this national chain does what it set out to do—dish up big portions of well-made, easily accessible Italianesque fare at a reasonable price. If you’re looking for bruschetta piled with fresh cheeses and vegetables or house-made fettuccine with tender shrimp and lobster in a spicy lobster butter sauce, you’ll be one happy diner. • Lunch Mon.–Fri. Dinner daily. Brunch Sat.–Sun. 561/392-3777. (Other Palm Beach County locations: The Gardens Mall, 3101 PGA Blvd., 561/622-0491; CityPlace, 550 S. Rosemary Ave., 561/835-1511) $$

butcher block grill—7000 W. Camino Real, #100. Steak house/Contemporary American. This casual steak house with a Mediter-

ranean twist and a local, seasonal, sustainable ethos gives the stuffy old-fashioned meatery a swift kick in the sirloin. Beef here is all-natural and grass-fed, delivering big, rich, earthy flavor; the New York strip is 12 ounces of carnivorous pleasure. Seafood, whether raw (tuna crudo) or simply grilled (wild-caught salmon), is palatepleasing as well. Don’t miss the fresh mozzarella, made and assembled into a salad at your table. • Lunch and dinner daily. 561/409-3035. $$$

the capital grille—6000 Glades Road.

Steaks. This is one of more than three dozen restaurants in a national chain, but the Boca Grille treats you like a regular at your neighborhood restaurant. Steaks, dry-aged if not Prime, are flavorful and cooked with precision, while starters from Wagyu beef carpaccio to a lighter version of the hardy chopped salad are nicely done too.

Parmesan truffle fries are crispy sticks of potato heaven; chocolate-espresso cake a study in shameless, and luscious, decadence. • Lunch Mon.–Fri. Dinner daily. 561/368-1077. $$$

casa d’angelo —171 E. Palmetto Park Road. Italian. Angelo Elia’s impeccable Italian restaurant is a delight, from the stylish room to the suave service to the expansive wine list, not to mention food that’s by turn elegant, hearty, bold, subtle and always delicious. Dishes off the regular menu make excellent choices, like char-grilled jumbo prawns with artichoke, arugula, lemon and olive oil. But pay attention to specials like pan-seared snapper and scallops in a spicy, garlicky cherry tomato sauce. • Dinner nightly. 561/338-1703. $$$ the cheesecake factory—5530 Glades Road. American. Oh, the choices! The chain even has a Sunday brunch menu in addition to its main menu, which includes Chinese chicken salad and Cajun jambalaya. Don’t forget about the cheesecakes—from white chocolate and raspberry truffle offerings. • Lunch and dinner daily. 561/393-0344. (Other Palm Beach County locations: CityPlace, West Palm Beach, 561/8023838; Downtown at the Gardens, Palm Beach Gardens, 561/776-3711) $$

chops lobster bar—101 Plaza Real S., Royal Palm Place. Steak, seafood. Steaks are

The Office is a modern American gastropub that serves delicious, gourmet comfort food, in a setting reminiscent of a luxurious home office. Menu favorites include an array of juicy burgers, inventive salads, swell sandwiches, wonderful appetizers, mouthwatering seafood, chicken and beef entrees.

Vic & Angelo’s serves up delectable, rustic Italian cuisine, including soulsatisfying house-made pastas, crispy, thin-crust pizzas, refreshing salads, fresh fish and seafood, and enticing veal and chicken dishes, in a warm and welcoming setting.

• Lunch & Dinner Served Daily • Early & Late Happy Hour at Indoor & Outdoor Bars • Dine Indoors or on the Patio

• Lunch & Dinner Served Daily • Early & Late Happy Hour at Indoor & Outdoor Bars • Brunch Served Saturday & Sunday • Indoor and Outdoor Dining

201 E. Atlantic Ave. • Delray Beach • 561-276-3600 theofficedelray.com

290 E. Atlantic Ave. • Delray Beach • 561-278-9570 4520 PGA Blvd. • Palm Beach Gardens • 561-630-9899 vicandangelos.com

dining guide

Classic Fare

The expertly prepared traditional entrées at Josephine’s—veal marsala, eggplant parmagiana, pollo scarpariello— never grow old.

aged USDA Prime—tender, flavorful and perfectly cooked under a 1,700-degree broiler.

There’s all manner of fish and shellfish, but you’re here for the lobster, whether giant Australian tails flash-fried and served with drawn butter or sizable Maine specimens stuffed with lobster. • Dinner nightly. 561/395-2675. $$$$

although there are more than 40 nationwide. It’s one of the hottest lunch spots in town, hosting business types and power shoppers. The menu is straightforward—big burgers on sweet egg buns, Caesar salad, roasted chicken, filet mignon—but it’s not lacking in ingenuity. • Lunch and dinner daily. 561/998-0550. $$

cuban café —3350 N.W. Boca Raton Blvd.

josef’s table —5030 Champion Blvd.

Cuban. Diners pack this traditional Cuban restaurant for lunch specials that start at $7.95, including slow-roasted pork served with white rice and black beans. Other highlights include the Cuban sandwich and (on the dinner menu only) lechón asado. • Lunch Mon.–Fri. Dinner Mon.–Sat. 561/750-8860. $

Continental. Though the kitchen does have a timid hand with sauces and seasonings, there’s no quibbling about the execution, whether a light, refreshing “tower” of lump crabmeat with mango, cucumber and tomato; rosy-rare double-cut lamb chops with port wine-mint sauce; pan-seared hogfish with orange beurre blanc; or the richly decadent half-moon chocolate tart. • Dinner nightly. Lunch Mon.–Fri. 561/353-2700. $$$

davinci’s of boca—6000 Glades Road.

Italian. Expect carefully prepared Italian fare that will satisfy both traditionalists and the more adventurous. The former will like crisp, greaseless fried calamari and hearty lasagna made with fresh pasta. The latter will enjoy creamy burrata with prosciutto, tomato jam and arugula and a branzino served with spinach, clams and shrimp. • Lunch and dinner daily. 561/362-8466. $$ dorsia—5837 N. Federal Highway. Continental.

The simple pleasures of the table—good food, personable service, comfortable ambience—are what this modestly stylish restaurant is all about.

The menu has a strong Italian bent, evidenced by dishes like a trio of fried zucchini blossoms stuffed with an airy three-cheese mousse, and a cookbook-perfect rendition of veal scaloppine lavished with artichoke hearts, sun-dried tomatoes and a tangy lemon-white wine sauce. • Dinner nightly 561/961-4156. $$ farmer’s table —1901 N. Military Trail.

American. Fresh, natural, sustainable, organic and local is the mantra at this both tasty and health-conscious offering from Mitchell Robbins and Joey Giannuzzi. Menu highlights include flatbreads, slow-braised USDA Prime short rib and the popular Buddha Bowl, with veggies, udon noodles and shrimp. • Breakfast Mon.–Fri. Lunch Mon.–Fri. Dinner nightly.

Brunch Sat.–Sun. 561/417-5836. $

grand lux cafe —Town Center at Boca Raton. American. The Cheesecake Factory’s sister brand is an upscale take on the original formula, with an atmosphere inspired by the great cafes of Europe. The menu offers a range of international flavors, and the specialty baked-to-order desserts are always a big hit. • Lunch and dinner daily; breakfast on Saturday and Sunday. 561/392-2141. $$ the grille on congress—5101 Congress Ave. American. Dishes at this longtime favorite range from tasty chicken dishes and main-plate salads to seafood options like Asian-glazed salmon or pan-seared yellowtail snapper. • Lunch Mon.–Fri. Dinner Mon.–Sat. 561/912-9800. $$

houston’s—1900 N.W. Executive Center Circle. American. With rustic features like butcher-block tables and comfy padded leather booths, Houston’s has created a “nonchain” feel,

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josephine’s —5751 N. Federal Highway.

Italian. Tradition trumps trendy, and comfort outweighs chic at this Boca favorite. The ambience is quiet and stately but not stuffy, and the menu is full of hearty dishes to soothe the savage appetite, like three-cheese eggplant rollatini and chicken scarpariello. • Dinner nightly. 561/988-0668. $$

kapow noodle bar—431 Plaza Real. PanAsian. This wickedly stylish Asian-inspired gastropub delivers a delicious and inventive punch to the taste buds. Among the hardest hitters is tuna poke with sesame citrus soy-marinated ahi tuna, crispy wontons and habanero cucumber cream—not to mention cheesecake springrolls with a banana caramel dipping sauce. • Lunch and dinner daily. 561/347-7322. $ kathy’s gazebo café —4199 N. Federal Highway. Continental. This local stalwart smoothly rolls along with its signature blend of French and Continental dishes. The ornate, formal dining room and equally formal service are anomalies these days but are comforting nonetheless. Classic dishes like creamy lobster bisque, house-made duck paté, broiled salmon with sauce béarnaise and dreamy chocolate mousse are as satisfying as ever. • Lunch Mon.– Fri. Dinner Mon.–Sat. 561/395-6033. $$$

ke’e grill—17940 N. Military Trail.

American. The attraction here is carefully prepared food that is satisfying, flavorful and reasonably priced. The fist-sized crab cake is a good place to start, followed by sea bass with a soy-ginger-sesame glaze. • Dinner nightly.

561/995-5044. $$$

la ferme—9101 Lakeridge Blvd. French/ Mediterranean. Classic style and classically oriented French cuisine come together at this elegant yet comfortable restaurant in a west Boca shopping mall. Though there are a few Asian and Italian-inflected dishes on the menu, at its heart Le Ferme (“the farm”) is as French as the Eiffel Tower. Start with gougères, cheesy pastry puffs filled with béchamel; don’t miss the unconscionably savory cassoulet; and finish with a tux-n-tails version of pineapple upsidedown cake that takes a classic one better. • Dinner daily. 561/654-6600. $$$

BUZZ BITES I YOUR MOMENT OF ZIN: Burgers with a side of truffle fries, Napa Valley Cabernet and contemporary style are what’s on the menu at Zinburger (6000 Glades Road, 561/393-3252), an upscale purveyor of designer patties that’s opened its second South Florida location in Boca’s sprawling Town Center mall.

With its butcher block tables, hardwood floors, wood-plank accent walls and towering ceiling laced with exposed ductwork and sleek modern light fixtures, and outdoor patio complete with a fire pit, Zinburger is definitely not your average McBurger joint.

The burgers aren’t McAnything either. Think certified Angus beef and Kobe-style, ground fresh daily and adorned with everything from manchego cheese, Zinfandelbraised onions, lettuce and mayo (the Zinburger) to fried egg, applewood-smoked bacon, avocado, American cheese, lettuce and mayo (Breakfast Burger). You can also DIY your burger with an assortment of cheeses, sauces and garnishes.

Not feeling the burger love?

There’s also chicken and turkey burgers, plus a seared ahi sandwich and several salads that can be bulked up with the protein of your choice. Fries range from plain and zucchini to sweet potato and spuds with truffle oil and truffle aioli.

Rounding out the menu is a short list of shakes, floats and pies.

There are plenty of adult beverages, as well, like that Napa Valley Cab, Italian Sangiovese, New Zealand Sauvignon Blanc and Argentine Malbec, plus a roster of craft beers and artisan cocktails.

After all, you really do deserve a break today.

—BILL CITARA

3-COURSE PRIX FIXE PER PERSON

BACK BY POPULAR DEMAND! Sunday–Thursday, 4:00–10:00 p.m.

Friday & Saturday, 4:00-5:30 p.m.

Visit ApeiroRestaurants.com to view Prix Fixe menu selections.

“HHHH ” — John Tanasychuk March 27, 2015

KITCHEN

&

BAR

14917 Lyons Road in the Delray Marketplace (corner of Atlantic Avenue and Lyons Road)

FOR RESERVATIONS: 561-501-4443 OR VISIT OPENTABLE.COM www.apeirorestaurants.com

dining guide the boca challenge

Chinese Chicken Salad

O

ne of the most popular lunchtime dishes in the country is Chinese chicken salad. Of course, the culinary mash-up of shredded or chopped roasted chicken, crisp lettuce and cabbage, assorted veggies and crunchy fried noodles dressed with one of a thousand variations on a basic soysesame-ginger vinaigrette is about as authentically Chinese as shrimp-n-grits. But when it comes to mixing and matching cuisines, we Americans are a pretty eclectic lot.

Some sources credit Madame Wu’s in Los Angeles for creating, in the 1960s, the Chinese chicken salad as we know it today; Wolfgang Puck is also given props for popularizing it at his L.A. restaurants Spago and Chinois on Main. Whatever its origins, the blend of tender chicken, crispy greens,

CHICKEN

GREENS/STUFF

DRESSING

FLAVOR

crunchy noodles and sweet-salty-nutty dressing has made the Chinese chicken salad a staple of lunchtime menus.

Authenticity, it seems, is highly overrated.

Salads were judged in several categories: chicken, greens/ stuff, dressing, overall flavor and value, with the scores averaged to come up with a total.

—BILL CITARA

VALUE

TOTAL

THE DISH

5-SPICE

It’s cheaper than the others but that’s about the best you can say about the salad at this Asian-esque “fastcasual” spot. The gingery dressing was dessert-sweet, the chicken oddly gelatinous and the greens laced with wilted leaves. $7.99

GRAND LUX CAFE

With a creamy sesame dressing reminiscent of Wolfgang Puck’s, this was the best of the bunch. It would have been nice to have big chunks of grilled chicken instead of thinshaved slices, but the salad had overall good flavor and a huge portion for a steep $14.95.

STIR CRAZY

This salad would have been rated higher except for two icky-sweet dressings, one vaguely peanut flavored, the other a soy-based concoction. A good mix of quality greens and veggies, and thick slices of freshly grilled chicken are pluses. $11.99

ratings:

fair

good

5-Spice Asian Street Market: 1200 Yamato Road, Boca Raton, 561/989-1688

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very good

Grand Lux Café: 6000 Glades Road, Boca Raton, 561/392-2141

excellent

Stir Crazy: 6000 Glades Road, Boca Raton, 561/338-7500

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dining guide overlook this small, unassuming bastion of traditional French cookery. That would be a mistake, because the dishes that virtually scream “creativity” can’t compare to the quiet pleasures served here—like cool, soothing vichyssoise, delicate fillet of sole with nutty brown butter sauce or perfectly executed crème brûlee.

Good food presented without artifice at a fair price never goes out of fashion. • Dinner nightly.

561/620-0033. $$

Inside La Nouvelle Maison

la nouvelle maison—455 E. Palmetto Park Blvd. French. Elegant, sophisticated French cuisine, white-glove service and a trio of (differently) stylish dining rooms make Arturo Gismondi’s homage to the Boca’s storied La Vieille Maison the home away from home to anyone who appreciates the fine points of fine dining. The cuisine showcases both first-rate ingredients and precise execution, whether a generous slab of silken foie gras with plum gastrique, posh lobster salad, cookbookperfect rendition of steak frites and assortment of desserts that range from homey apple tart to bananas Foster with chocolate and Grand Marnier. • Dinner daily. 561/338-3003. $$$

Super Size

Matteo’s likes to think big, whether it’s serving mammoth familystyle portions or its ability to handle catering requests and large parties up to 150 guests.

la rosa nautica—515 N.E. 20th St. Peruvian. Expect no ambience, no pretensions, low prices and food that satisfies on a very high level. Good starters include antichuchos, chunks of grilled beef heart, and causa, a terrine-like layering of mashed potatoes and chicken salad.

Ceviche and the lomo saltado are among the best in South Florida. • Lunch and dinner daily.

561/296-1413. $$

la tre —249 E. Palmetto Park Road. Vietnamese. For almost two decades, this elegant little spot has been celebrating the delicate, sophisticated flavors and textures of traditional and contemporary Vietnamese cuisine. A house signature, shrimp tossed with coriander curry pesto, is an inspired riff on Vietnamese classics.

Service and wines match the refinement of the cuisine. • Dinner nightly. 561/392-4568. $$ la villetta—4351 N. Federal Highway. Italian. This is a well-edited version of a traditional Italian menu, complete with homemade pastas and other classic dishes. Try the signature whole yellowtail snapper encrusted in sea salt; it’s de-boned right at tableside. Shrimp diavolo is perfectly scrumptious. • Dinner nightly. (closed Mon. during summer). 561/362-8403. $$ le rivage —450 N.E. 20th St. French. Don’t

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EDUARDO SCHNEIDER

madison’s —2006 N.W. Executive Center Circle. American. This location is something of a Bermuda Triangle for restaurants, with at least four eateries preceding this local outpost of a Canadian chain that styles itself a “New York grill and bar.” What Madison’s has going for it is an exceedingly handsome and capacious space, as well as service that is as professional as it is personable. • Lunch and dinner daily. 561/994-0808. $$

maggiano’s —21090 St. Andrews Blvd.

Italian. Do as the Italians do and order familystyle, sit back and watch the endless amounts of gorgeous foods grace your table. In this manner, you receive two appetizers, two salads, two pastas, two entrées, two vegetables and two desserts. • Lunch and dinner daily.

561/361-8244. $$

mario’s osteria—1400 Glades Road.

Italian. This popular spot is swanky in its reincarnation, but the rustic Italian and ItalianAmerican fare keeps with an osteria’s humbler pretensions. Signature dishes like the garlic rolls, lasagna and eggplant “pancakes” are on the new menu, as are butternut squash ravioli and thick, juicy rib-eye served “arrabiata” style.

• Lunch and dinner daily. 561/239-7000. $$

matteo’s —233 S. Federal Highway. Italian.

Hearty Italian and Italian-American food, served in giant “family style” portions, needs no reinventing. Though there is no shortage of local restaurants cooking in that genre, it’s the details of preparation and service that make Matteo’s stand out. Baked clams are a good place to start, as is the reliable chopped salad.

Linguini frutti di mare is one of the best in town. • Dinner daily. 561/392-0773. $$ max’s grille—404 Plaza Real, Mizner Park.

Contemporary American. Though its signature California-influenced cookery and “American bistro” ambience are no longer furiously trendy, this stylish restaurant is as popular as ever due to consistently tasty and well-prepared food. Dishes run haute to homey, from seared-raw tuna to meatloaf wrapped with bacon. And don’t miss the luscious crème brûlée pie for dessert. • Breakfast, lunch and dinner daily. Brunch Sat.–Sun. 561/368-0080. $$

morton’s the steakhouse —5050 Town Center Circle. Steak house. There’s seemingly no end to diners’ love of huge slabs of high-quality aged beef, nor to the carnivores who pack the clubby-swanky dining room of this meatery. The star of the beef show is the giant bone-in filet mignon, which trumps with unusually deep and meaty flavor. The side of

Grand Marnier soufflé is a cloud of luscious, citrus-y beauty that says while beef may be what’s for dinner, I am what’s for dessert. • Dinner daily. 561/392-7724. $$$

new york prime —2350 N.W. Executive Center Drive. Steak house. This wildly popular Boca meatery packs them in with swift, professional service, classy supper club ambience and an extensive wine list. And, of course, the beef—all USDA Prime, cooked to tender and juicy lusciousness over ferocious heat. The bone-in rib-eye is especially succulent, but don’t neglect the New York strip or steak-house classics like oysters Rockefeller, garlicky spinach and crusty hash browns. • Dinner daily.

561/998-3881. $$$$ nick’s new haven-style pizzeria—2240 N.W. 19th St., #904. Italian. Cross Naples (thin, blistered crust, judicious toppings) with Connecticut (fresh clams and no tomato sauce), and you’ve got a pretty good idea of the pies coming out Nick Laudano’s custom-made ovens. The “white clam” pizza with garlic and bacon is killer-good; Caesar salad and tiramisu are much better than the usual pizzeria fare. • Lunch and dinner daily.

561/368-2900. $

ninja spinning sushi bar—41 E. Palmetto Park Road. Japanese/sushi. “Whatever floats your boat” isn’t just a saying at this hipster sushi bar. Your sushi really does float on a boat, one of many bouncing along a channel cut into the top of the restaurant’s large, square sushi bar. High notes are the Mexican roll with tempura shrimp and avocado, and the sneakily fiery jalapeño-laced tuna tartare. If sushi doesn’t float your boat, gingery gyoza and crispy fried shrimp with a drizzle of spicy mayo probably will. • Lunch Mon.–Sat. Dinner daily. 561/361-8688. $$ pellegrino’s —3360 N. Federal Highway.

Italian. The bold, brash flavors of New Yorkstyle Italian-American cuisine are as in your face as a Manhattan cabbie at this low-key favorite of chef-owner Bobby Pellegrino, nephew to the clan that owns the legendary Rao’s in East Harlem. Pungent smells of garlic, anchovies, tomatoes and peppers fill the air; dishes like the rarely seen spiedini alla Romana, chicken Scarpariello and seafood spaghetti in Fra Diavolo sauce fill your belly. • Dinner Tues.–Sun. 561/368-5520. $$$ p.f. chang’s —1400 Glades Road. Chinese.

There may have been no revolution if Mao had simply eaten at the Boca outpost of P.F. Chang’s—the portions are large enough to feed the masses—and the exquisite tastes in each dish could soothe any tyrant. We particularly like the steamed fish of the day, as well as the Szechuan-style asparagus. • Lunch and dinner daily. 561/393-3722. (Other Palm Beach County location: 3101 PGA Blvd., Palm Beach Gardens, 561/691-1610) $$ piñon grill—6000 Glades Road. Contemporary American. The menu seemingly lists every recent trendy dish to come out of modern American restaurant kitchens, but Piñon

Burger & Brew Mondays Burger, beer & fries

Only $13!

(Available ALL Night!)

Taco Tuesdays

Wine Down Wednesdays

$3 Tacos

$13 Bottomless Wine

$7 Tequila

1/2 Off All Bottles

(Bar Only)

(Entire Restaurant)

(5pm-7pm Bar Only)

(All Night, Entire Restaurant)

451 E. Palmetto Park Rd. 路 Boca Raton 路 561-409-2061 Open Daily at 5pm

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dining guide succeeds with spot-on execution, mammoth portions and reasonable prices. Try the grilled artichokes with a zippy Southwestern-style rémoulade, a pair of giant crab cakes with more of that good rémoulade or a chocolate waffle with raspberry sauce that is the irresistible definition of lusciousness. • Lunch and dinner daily.

Brunch Sat.–Sun. 561/391-7770. $$

racks downtown eatery + tavern— 402 Plaza Real. Contemporary American.

Though the menu generally falls under the heading of modern American comfort food, that can mean anything from elegant presentations like the jaw-dropping lobster cobb salad to homier offerings like burgers and pizza, fiery Buffalo-style calamari, succulent chicken roasted in the wood-fired oven and an uptown version of everyone’s campfire favorite, s’mores.

• Lunch and dinner daily. 561/395-1662. $$ renzo’s of boca—5999 N. Federal Highway. Italian. The buzzword is fresh at Renzo’s. Fish is prepared daily oreganata or Livornese style, sautéed in white wine with lemon and capers or grilled. Homemade pasta is artfully seasoned, and Renzo’s tomato sauce is ethereal. • Lunch Mon.–Fri. Dinner nightly.

561/994-3495. $$

ristorante sapori—301 Via de Palmas, Royal Palm Place. Italian. Sapori features fresh fish, veal and chicken dishes imbued with subtle flavors. The grilled Italian branzino, the veal chop Milanese and the zuppa di pesce served over linguine are especially tasty, and the pasta (all 17 kinds!) is available in full and half orders, with your choice of 15 zesty sauces.

• Lunch Mon.–Fri. Dinner nightly. 561/3679779. $$ ruth’s chris steak house—225 N.E. Mizner Blvd. Steak house. This is a refreshing departure from the ambience common to many steak houses; the room is comfortable, and conversation is possible. Naturally, we come here for the steak (they are sublime), but the lobster and fish are great. All your favorite sides are here, too. • Dinner nightly. 561/392-6746. (Other Palm Beach County locations: 661 U.S. Highway 1, North Palm Beach, 561/863-0660; CityPlace, West Palm Beach, 561/514-3544) $$$

Breaking Bread

The bread portion of the menu at Sapphire goes on for a country mile: from garlic naan and roti to poori and aloo paratha.

sapphire indian cuisine —500 Via de Palmas. Indian. Raju Brahmbhatt’s modern, sophisticated restaurant will smash any negative stereotypes of Indian cuisine or the restaurants that serve it. It’s sleek and stylish, with a well-chosen wine list and a staff that’s eager to please. The food is elegant and refined and alive with the complex blend of spices that makes Indian cuisine so intriguing. Try Bagarey Baigan, plush-textured, thumb-sized baby eggplants in a lush coconut-curry sauce. • Lunch and dinner daily. 561/362-2299. $$

seasons 52 —2300 Executive Center Drive.

Contemporary American. The food—seasonal ingredients, simply and healthfully prepared, accompanied by interesting wines—is first-rate, from salmon roasted on a cedar plank to desserts served in oversized shot glasses. • Lunch

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and dinner daily. 561/998-9952. (Other Palm Beach County location: 11611 Ellison Wilson Road, Palm Beach Gardens, 561/625-5852) $$

BUZZ BITES II

sushi ray—5250 Town Center Circle. Japanese/Sushi. Impeccably fresh and exactingly prepared sushi and other Japanese specialties are on display. The Nobu-esque miso sea bass gives a taste of this modern classic at a fraction of the price of the original, while the chef’s sushi assortment offers a generous arrangement of nigiri and maki for a reasonable $20. • Lunch Mon.–Fri. Dinner daily. 561/394-9506. $$

tanzy—301 Plaza Real. Italian. Part of the swanky iPic Theater complex (though it does not service the theater), this handsome spot relies on quality ingredients and careful preparation instead of culinary special effects and car chases. The Parma Bar, a sort of sushi bar for meat and cheese fanatics, also does terrific quattro formaggio fiocchi and spiced pear. Savory grilled skirt steak and massive bone-in veal chops are excellent, as are the braised Angus beef short ribs with toasted pearl barley and collard greens. • Lunch Mon.–Fri. Dinner daily.

Brunch Sat.–Sun. 561/922-6699. $$$ taverna kyma —6298 N. Federal Highway.

Greek/Mediterranean. Few present Greek cuisine better. Expertly prepared dishes cover the spectrum of Mediterranean cuisine, from cold appetizers (dolmades—grape leaves stuffed with rice and herbs) to hot starters (spanakopita, baked phyllo with spinach and feta cheese) to mouthwatering entrées like lamb shank (slow-cooked in a tomato sauce and served on a bed of orzo), massive stuffed peppers or kebobs.

• Lunch and dinner daily. 561/994-2828. $$ trattoria romana—499 E. Palmetto Park Road. Italian. This local mainstay does Italian classics and its own lengthy list of ambitious specials with unusual skill and aplomb. The service is at a level not always seen in local eateries.

Pay attention to the daily specials, especially if it includes impeccably done langostini oreganata and the restaurant’s signature jumbo shrimp saltimbocca. • Dinner daily. 561/393-6715. $$$ truluck’s —351 Plaza Real. Seafood.

This stylish and sophisticated Mizner Park restaurant applies the steak house formula of classy, clubby ambience, formal service and an extensive wine list to seafood from across the nation, with great and consistent success. Crab is the specialty here and there are myriad versions—stone, Dungeness, Alaskan, soft-shell and more. Crispy soft-shells stuffed with crab and andouille are very good, if served without a drizzle of ketchup-y sauce on top. • Dinner nightly. 561/391-0755. $$$

twenty twenty grille —141 Via Naranjas. Contemporary American. You’ve probably licked postage stamps that are larger than Ron and Rhonda Weisheit’s tiny jewel box of a restaurant, but what it lacks in space it more than makes up for in charm, sophistication and imaginative, expertly crafted food.

Virtually everything is made in-house, from the trio of breads that first grace your table to the

SUDS AND SMALL PLATES:

Small things come in small packages. Or at least they do at Patio Tapas & Beer (205 S.E. First Ave., 561/419-7239), which takes over a charming but tiny east Boca space formerly home to a Provencalstyle pizzeria.

Patio’s plates and space may be quaint, but chef-owner Bryant Fajardo has a big-league culinary pedigree, previously working in the Los Angeles and Miami kitchens of José Andrés, a creative force considered to be one of the world’s finest and most original chefs.

Fajardo’s restaurant hasn’t changed much in the transition, retaining its blue-and-white wicker furnishings, fork-and-spoon chandeliers, and cute little patio shaded by colorful umbrellas.

The menu, though, is thoroughly Spanish, with classics like pan con tomate, gambas al ajillo and octopus salad sharing space with more contemporary offerings like tiny pork belly sandwiches with pickled shallots and lemon aioli or crispy chicken thighs with rosemary honey mustard.

There is at least one piece of pure Americana: cotton candy for dessert (which you can get accompanied by either fresh fruit or … wait for it … foie gras).

—BILL CITARA

pasta in a suave dish of tagliatelle with duck and chicken confit. Don’t miss the jerk pork belly and grilled veal strip loin. • Dinner daily.

561/990-7969. $$

uncle julio’s—449 Plaza Real, Mizner Park.

Mexican. Taking Tex-Mex cuisine gently upscale with better-quality ingredients and more skillful preparation, this colorful restaurant offers more than the usual suspects. You can get honey chipotle chicken fajitas, as well as beef fajitas, and one of the only palatable tamales around. • Lunch and dinner daily. 561/300-3530. $

dining guide

Catch Delray’s Best Brunch!

uncle tai’s—5250 Town Center Circle. Chinese. In an area

Admire our stunning aquariums as you dine in

with more cookie-cutter Chinese restaurants than cookies, Uncle Tai’s stands out for the elegance of its decor, the professionalism of its service and its careful preparation of familiar and less-familiar dishes. The “specialties” section of the menu has exciting dishes, like the Hunan vegetable pie, finely minced veggies sandwiched between sheets of crispy bean curd skin, and Hunan-style lamb, whose seared and succulent meat shows off the kitchen’s skill in the use of wok qi. • Lunch and dinner daily. 561/368-8806. $$$

tropical tranquility. Sweet, savory, or seafood,

villagio italian eatery—344 Plaza Real. Italian. The

our vast brunch selection will cater to any appetite!

For information or reservations, visit TheAtlanticGrille.com or call 561-404-1557.

classic Italian comfort food at this Mizner Park establishment is served with flair and great attention to detail. The reasonably priced menu—with generous portions—includes all your favorites (veal Parmesan, Caesar salad) and some outstanding seafood dishes (Maine lobster with shrimp, mussels and clams on linguine). There is a full wine list and ample people-watching given the prime outdoor seating. • Lunch and dinner daily. 561-447-2257. $$

OPEN FOR DINNER DAILY | HAPPY HOUR 4:00 – 7:00 P.M.

vino —114 N.E. Second St. Wine Bar/Italian. An impressive

Saturday & Sunday 9:00 a.m.– 2:30 p.m.

Dine alfresco amidst the breeze or enjoy live acoustic guitar stylings indoors on Sundays.

wine list of some 300 bottles (all available by the glass) offers a multitude of choices, especially among Italian and California reds. The menu of “Italian tapas” includes roasted red peppers with Provolone, as well as ricotta gnocchi with San Marzano tomatoes. • Dinner Tues.–Sat. 561/869-0030. $

WEST BOCA city fish market—7940 Glades Road. Seafood. A multimillion-dollar remodel of the old Pete’s has turned it into an elegant seafood house with a lengthy seafood-friendly wine list, impeccably fresh fish and shellfish cooked with care and little artifice. • Lunch Mon.–Fri. Dinner daily. 561/487-1600. $$

Live Entertainment Tuesday: 8 p.m. – 10:30 p.m.

Doo-wop, Joey Dale and The Gigolos

sybarite pig—20642 State Road 7. Contemporary American. A labor of love, pork and beer, everything at the Pig but the coarse-grain mustard is made in-house, from the bread for sandwiches to the eclectic sauces to the variety of terrific sausages. Roasted bone marrow and wagyu duck fat burgers, along with subtly spicy “Hellswine,” are among the standouts. • Dinner Tues.–Sun. Brunch Sun. 561/883-3200. $

Friday: 8:30 p.m. – 12:30 a.m.

Orson Whitfield

Wednesday: 7:30 p.m. – 11:30 p.m.

Orson Whitfield

Saturday: 8:30 p.m. – 12:30 a.m.

Orson Whitfield and Emelee

Thursday: 8 p.m. – 11:30 p.m.

Blues Night, Atlantic Blues Band

Sunday: 11 a.m. – 2 p.m.

Acoustic Guitarist

tempura house—9858 Clint Moore Road, #C-112. Japanese/Asian. Dark wood, rice paper and tiles fill the space. An appetizer portion of Age Natsu, fried eggplant, is a consummate Japanese delicacy. Don’t miss the ITET roll with shrimp tempura and avocado, topped with spicy mayo, tempura flakes and eel sauce. • Lunch and dinner daily. 561/883-6088. $$

villa rosano —9858 Clint Moore Road. Italian. You can be forgiven for imagining yourself in some rustic Italian hill town as the smells of garlic and tomato sauce waft through the air. Start by sopping up the house olive oil with slices of crusty bread, then move on to a stellar version of clams Guazzetto and delicate fillets of sole done a la Francese. • Lunch Mon.–Sat. Dinner daily. 561/470-0112. $$

BOYNTON BEACH bar louie—1500 Gateway Blvd., #100. Eclectic. Attempting

Gift cards are available at TheAtlanticGrille.com/GiftCards Located at The Seagate Hotel, 1000 East Atlantic Avenue, Delray Beach

to split the difference between happening bar and American café, Bar Louie in the sprawling Renaissance Commons complex mostly succeeds, offering burgers, pizzas, fish tacos and a variety of salads, all at moderate prices and in truly daunting portions. In South Florida’s world of trendy and expensive bistros, this is a welcome relief. • Lunch and dinner daily.

561/853-0090. $

china dumpling—1899-5 N. Congress Ave., #5. Chinese. Chinese restaurants in South Florida are routinely maSeagate_AtlanticGrille_brm0915.indd | Bs eOpCt eAmMbAe rG/ .oCc Ot oMb e1r 2 0 1 5 158

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ligned, but this modest little strip-center gem holds its own, year after year. Everything is well-prepared, but the dim sum basket is an instant classic. Meanwhile, the pork dumplings and shrimp dumplings are not to be missed. • Lunch and dinner daily. 561/737-2782. $

prime catch—700 E. Woolbright Road. Seafood. Waterfront restaurants are few and far between in our neck of the woods, and those with good food are even more rare. Prime Catch, at the foot of the Woolbright bridge on the Intracoastal, is a best-kept secret. The simple pleasures here soar—a perfectly grilled piece of mahi or bouillabaisse overflowing with tender fish. Don’t miss one of the best Key lime pies around. • Lunch and dinner daily, Sunday brunch. 561/737-8822. $$

BREAKFAST • LUNCH • DINNER

Daringly Traditional.

You crave it. We serve it.

Turkey Avocado Sandwich Slow roasted turkey breast, avocado, arugula, tomato with lemon garlic aioli.

Exclusively at TooJay’s

sushi simon—1614 S. Federal Highway. Japanese. It’s been called “Nobu North” by some aficionados, and for good reason. Local sushi-philes jam the narrow dining room for such impeccable nigirizushi as hamachi and uni (Thursdays), as well as more elaborate dishes like snapper Morimoto and tuna tartare. Creative, elaborate rolls are a specialty. • Lunch and dinner daily. 561/731-1819. $$

DELRAY BEACH 3rd and 3rd—301 N.E. Third Ave. Gastropub. John Paul Kline’s quirky, individualistic, obscurely located little place is one of the most important restaurants in Delray. The menu changes frequently, but hope the evening’s fare includes plump scallops with caramelized mango sauce, stunning delicious roasted cauliflower with Parmesan mousse and bacon, and wicked-good espresso panna cotta on it at your visit. • Dinner Mon.–Sat. 561/303-1939. $$ 32 east —32 E. Atlantic Ave. Contemporary American. At a time when chefs and restaurants seem to be constantly shouting their own praises, Nick Morfogen and 32 East go quietly about their way of serving thoughtfully conceived, finely crafted dishes with a minimum of fuss and artifice. The menu changes daily, but recent examples of Morfogen’s culinary expertise include crispy squash blossoms on eggplant caponata and local black grouper—cooked Greek style with red beet hummus and tzatziki. When the food is this good, you don’t need to shout. • Dinner daily. 561/276-7868. $$$ 50 ocean—50 S. Ocean Blvd. Seafood. The former Upper Deck at Boston’s on the Beach is now the more upscale, seafood-oriented spot. The menu ranges from familiar to slightly more inventive, from a classic lobster bisque and crisp-tender fried clam bellies to rock shrimp pot pie and baked grouper topped with blue crab. The cinnamon-dusted beignets are puffs of amazingly delicate deep-fried air and should not under any circumstances be missed. • Lunch Mon.–Sat. Dinner daily. Brunch Sun. 561/278-3364. $$

Since 1981, TooJay’s has been delighting diners with an exciting and eclectic menu for breakfast, lunch and dinner. When the craving strikes indulge in authentic NY–Style deli sandwiches or settle in with slow roasted turkey, old fashioned pot roast and other time–honored comfort food favorites. Friendly, professional service is a part of every meal, so make plans today to join us for “a little taste of home”.

angelo elia pizza • bar • tapas —16950 Jog Road. Italian. Nothing on the menu of Angelo Elia’s modern, small plates-oriented osteria disappoints, but particularly notable are the meaty fried baby artichokes stuffed with breadcrumbs and speck, delicate chicken-turkey meatballs in Parmesan-enhanced broth, and Cremona pizza with a sweet-salty-earthy-pungent mélange of pears, pancetta, Gorgonzola, sun-dried figs and mozzarella. • Lunch Tues.– Sun. Dinner daily. 561/381-0037. $

apeiro kitchen & bar—14917 Lyons Road. Mediterranean. Burt Rapoport has another winner and west Delray diners have another reason to stay in their neighborhood with the debut of this stylish, contemporary Mediterranean eatery. With former Chicago toque David Blonsky as chef and partner, Apeiro’s menu spans the entire Mediterranean, with dishes like Moroccan-spiced lamb ribs, 14-ounce

Legendary desserts: carrot cake, black & whites, chocolate Killer Cake.

Boca Raton Polo Shops (561) 241-5903 • Regency Court Plaza (561) 997-9911 • Glades Plaza (561) 392-4181 Locations also in Coral Springs, Plantation, Boynton Beach and West Palm Beach www.toojays.com TooJays_brm0915.indd 1

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dining guide double-cut pork chops, and fluffy meatballs adorned with tomato sauce, ricotta and pesto. The apple crostata, baked in a wood-burning oven, is one of the best desserts in town. • Dinner daily. 561/501-4443. $$

atlantic grille—1000 E. Atlantic Ave. Seafood/Contemporary American. This posh restaurant in the luxurious Seagate Hotel & Spa is home to a 450-gallon aquarium of tranquil moon jellyfish and a 2,500-gallon shark tank. Savor inventive cuisine that takes the contemporary to the extraordinary. Bold flavors, inspired techniques and the freshest ingredients make every meal a culinary adventure. • Lunch and dinner daily. Brunch Sat.–Sun. 561/665-4900. $$

Established 1991

buddha sky bar—217 E. Atlantic Ave. #3. Pan Asian. Don’t

7 DAYS

6:00 am to 10:00 pm

BreAkFASt, LuncH & Dinner 80 S. Federal Highway • Deerfield Beach, FL • (945) 480-8402

www.olympiaflamediner.com OlympiaFlameDiner_brm0715.indd 1

7/15/15 10:04 AM

Established 1981

miss a meal at this stylish Asia-meets-industrial chic spot with a view of the Delray skyline. Chinese-influenced dim sum is inspired, while rock shrimp tempura and Tokyo beef skewers with twin chimichurri sauces touch the heart and the taste buds. Veggie fried rice is exemplary thanks to the kitchen’s application of wok chi. • Dinner daily. 561/450-7557. $$

burt & max’s—9089 W. Atlantic Ave. Contemporary American. Burt Rapoport and Dennis Max have struck gold with their first collaboration in years, bringing an accessible and affordable brand of contemporary comfort food to west Delray. A few dishes from Max’s other eatery, Max’s Grille, have made the trek, like the hearty chopped salad and bacon-wrapped meatloaf. Other dishes are variations on the comfort food theme, including a stellar truffle-scented wild mushroom pizza. • Dinner daily. Sunday brunch. 561/6386380. $$$ cabana el rey—105 E. Atlantic Ave. Cuban tropical. Little Havana is alive and well in Delray. The menu is a palettepleasing travelogue, including starters like mariquitas (fried banana chips) and main courses such as seafood paella (think mussels, shrimp, clams, conch, scallops and octopus). • Lunch and dinner daily. 561/274-9090. $$ cabo flats—Delray Marketplace, 14851 Lyons Road. Mexican. Mexican cuisine often has more personas than Madonna.

This highly stylized cantina adds another—that of California’s Chicano culture. All your favorite Mexican dishes are there, as well as enormous margaritas, but also niftier items like the crispy tuna tacos. • Lunch and dinner daily. 561/499-0378. $

French Continental

caffé luna rosa—34 S. Ocean Blvd. Italian. This favorite is always lively, and alfresco dining is the preferred mode.

Entrée choices are enticing, but we went with the housemade pasta with pancetta, tomato and basil. Also delicious was the costoletta di vitello, a center-cut 14-ounce veal chop lightly breaded and served with San Marzano tomato sauce. For dessert, you can’t go wrong with the cheesecake imported from the Carnegie Deli. • Dinner daily. Brunch Sunday. 561/2749404. $$ casa di pepe —189 N.E. Second Ave. Italian. A welcoming staff, familiar Italian dishes done right and moderate prices define this cozy spot with a spacious outdoor patio.

• Dinner Mon.–Sat. 561/279-7371. $$

Summer Menu Special

$39 3-Course Dinner Monday-Friday beginning May 11th 4199 N. FEDERAL HWY. s BOCA RATON s 561.395.6033 s KATHYSGAZEBO.COM KathysGazebo-fish_brm0515.indd | Bs eOpCt eAmMbAe rG/ .oCc Ot oMb1 e r 2 0 1 5 160

7/24/15 3:59 PM

city oyster—213 E. Atlantic Ave. Seafood. This stylish mainstay of Big Time Restaurant Group serves up reasonably priced seafood that never disappoints, such as shrimp and grits with jumbo crab cake and jalapeño cheddar grits. • Lunch Mon.–Sun. Dinner nightly. Outdoor dining. 561/2720220. $$ cut 432 —432 E. Atlantic Ave. Steak house. Hipper decor, a more casual vibe and an inventive take on steak-house favorites make this sleek restaurant just different enough to

HOMEMADE ITALIAN BAKERY

Cosa Duci

be interesting. Starters such as ceviche (prepared Peruvian style) and ultrarich oysters Rockefeller are first-rate, while the wet-aged beef is appropriately tender and tasty. • Dinner daily. 561/272-9898. $$$

dada—52 N. Swinton Ave. Contemporary American. The same provocative, whimsical creativity that spawned Dada the art movement infuses Dada the restaurant, giving it a quirky charm all its own. The comfort food with a moustache menu has its quirky charms too, like shake-n-bake pork chops with sweet-savory butterscotch onions, and a brownie-vanilla ice cream sundae with strips of five-spice powdered bacon. The wittily decorated 1920s-vintage house-turned-restaurant is, as they say, a trip. • Dinner daily.

561/330-3232 $$

TM

Life’s Short...Eat Cookies!

Italian Artisan Bakery & Café

d’angelo trattoria—9 S.E. Seventh Ave. Italian. Don’t go expecting the tired old “Italian” culinary clichés at this wickedly stylish spot. Open your palate to more authentic and exciting Roman-style cuisine, like roasted veal bone marrow with brisk caper-parsley pesto, creamy-dreamy burrata with roasted fava beans and watercress salad, the classic tonnarelli cacio e pepe (“cheese and pepper”) and the best gelato this side of a real Roman trattoria. • Dinner daily.

561/330-1237. $$ deck 84 —840 E. Atlantic Ave. Contemporary American.

Burt Rapoport’s ode to laid-back tropical dining is like a day at the beach without getting sand between your toes.

Though the restaurant is casual, the kitchen takes its food seriously, whether the steallar flatbreads, the thick and juicy 10-ounce special blend burger or homey seasonal cobbler.

And the waterfront location just seems to make everything taste better. • Lunch Mon.–Fri. Brunch Sat.–Sun. Dinner daily.

561/665-8484. $

el camino —15 N.E. Second Ave. Mexican. This sexy, bustling downtown spot is from the trio behind nearby Cut 432 and Park Tavern. Fresh, quality ingredients go into everything from the tangy tomatillo salsas to the world-class tacos of fish clad in crisp, delicate fried skin and set off by tart pineapple salsa. Cinnamon and sugar-dusted churros are the perfect dessert. And do check out the margaritas, especially the halfand-half blend of smoky mezcal and blanco tequila. • Lunch and dinner daily. 561/865-5350. $$ fifth avenue grill—821 S. Federal Highway. American.

Since 1989, this upscale tavern has been a Delray favorite.

The straightforward menu focuses on entrées, especially the famed Allen Brothers beef; choose from numerous cuts and preparations—and add a lobster tail for good measure. • Lunch and dinner daily. 561/265-0122. $$

greek bistro —1832 S. Federal Highway. Greek. Flaky, overstuffed spanikopita and light and delicate beef meatballs should be at the top of your appetizer list, and though entrées don’t always reach those heights, both a longbraised lamb shank and grilled whole snapper are certainly satisfying. And the baklava is great. • Lunch and dinner daily.

561/266-8976. $ the grove —187 N.E. Second Ave. Contemporary American. Chef-partner Michael Haycook and chef Meghan O’Neal change their menu biweekly, turning out dishes exhilarating in their freshness, creativity and elegant simplicity. An appetizer of octopus with olive oil, crushed potato aioli and lemon is outstanding. • Dinner Tues.–Sat. 561/266-3750. $$ henry’s —16850 Jog Road. American. This casual, unpretentious restaurant from Burt Rapoport in the west part of town never fails to delight diners. Expect attentive service

Come discover a hidden gem filled with pastries, cookies, espresso, gelato, cappuccino, Italian imports, daily lunch menu, wine and an authentic Italian family!

We change our menu daily!

Visit our site to see what mamma is cooking today: www.cosaduci.com

141 NW 20th Street B-21 Boca Raton • 561.393.1201 Baking for a good cause: A portion of our proceeds will benefit research for Multiple Sclerosis.

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dining guide

Tennis Anyone?

We’re not sure of its meaning, but we’re digging the Hot Daniela Does Wimbledon cocktail at Max’s Social House— featuring Fresno mezcal, Tapatio Reposado tequila, St. Germaine, citrus, mint and other goodies.

and crisp execution of everything—from meat loaf, burgers and fried chicken to flatbreads and hefty composed salads. • Lunch Mon.–Sat. Dinner nightly. 561/638-1949. $$

meatball with tomato sauce and ricotta to plump littleneck clams in a garlicky white wine-olive oil broth. • Lunch Fri.–Sun. Dinner daily. 561/921-8687. $

house of siam—25 N.E. Second Ave.,

max’s harvest —169 N.E. Second Ave.

#116. Thai. The normally riotous flavors of Thai cuisine are muted at this family-friendly downtown spot, but that seems to suit diners just fine. Dishes, well-prepared and generously portioned, include steamed chicken and shrimp dumplings with sweet soy dipping sauce and crisp-fried duck breast in a very mild red curry sauce. • Lunch Mon.–Fri. Dinner daily. 561/330-9191. $$

Contemporary American. Dennis Max, instrumental in bringing the chef and ingredient-driven ethos of California cuisine to South Florida in the 1980s, is again at the forefront of the fresh, local, seasonal culinary movement. Max’s Harvest soars with dishes like savory bourbon-maple glazed pork belly.

• Dinner daily. Brunch Sat.–Sun. 561/3819970. $$

il girasole —1911 S. Federal Highway.

max’s social house —116 N.E. Sixth Ave. Gastropub. Dennis Max has hit on a winning formula at this residence-turned-restaurant that has seen its share of incarnations. Expect inventive farm-to-fork small plates, artisan cocktails and craft beers, and a hip, urban vibe. Highlights include house-made pimento cheese with pickled tomatoes, the Wagyu beef hotdog, thick and juicy all-American burgers, and gum-tender braised short rib with killer mac-n-cheese. Banana cream pie is so ridiculously luscious you’ll wish they served it in a gallon bucket instead of a mason jar. • Dinner daily. 561/501-4332. $$

Northern Italian. This South Florida classic is not trendy, but it offers a level of comfort and consistency that has been bringing people back for 30 years. The food is fine hearty Italian, with excellent service. Try the veal Kristy or the calves brains. • Dinner Tues.–Sun. 561/2723566. $$

j&j seafood bar & grill—634 E. Atlantic Ave. Seafood. This local favorite on Atlantic Avenue—owned by John Hutchinson (who is also the chef) and wife Tina—serves up everything from burgers and wraps to a menu brimming with seafood options. Don’t forget to inquire about the stunning array of 10 specials—every night. • Lunch and dinner Tues.–Sat. 561/272-3390. $$ jimmy’s bistro —9 S. Swinton Ave. Eclectic. Best bets are a lovely salad of ripe tomatoes and fresh, milky house-made mozzarella; a rich, elegant version of lusty Cajun etouffee; and caramelized bananas in puff pastry with silken vanilla ice cream and chocolate sauce. • Dinner daily. 561/865-5774. $$ la cigale —253 S.E. Fifth Ave. Mediterranean. True culinary professionals turn out gently updated and classically oriented dishes notable for the quality of their ingredients and careful preparation. Sweetbreads in chanterelle cream sauce are glorious; a barely grilled artichoke with mustardy remoulade is gloriously simple. Watching your server skillfully debone an impeccably fresh Dover sole is almost as satisfying as eating it. • Dinner Mon.–Sat. 561/265-0600. $$

lemongrass bistro —420 E. Atlantic Ave. Pan-Asian. Casually hip ambience, friendly service, moderate prices and a blend of sushi and nouveau pan-Asian fare make this a popular destination. The quality of its seafood and care in its preparation are what gives Lemongrass its edge. • Lunch and dinner daily. 561/2785050. (Other Palm Beach County locations: 101 Plaza Real S., Boca Raton, 561/544-8181; 1880 N. Congress Ave., Boynton Beach, 561/7331344). $

mastino —25 N.E. Second Ave. Italian/pizza.

While pizza from the restaurant’s oak-fired oven may be the focus, Mastino also dishes an array of small plates, from an achingly rich mac-n-three cheeses to a hearty “Old School”

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the office —201 E. Atlantic Ave. Contemporary American. Your office is nothing like this eclectic gastropub, unless your office sports more than two dozen craft beers on tap and a menu that flits from burgers and fries to mussels. Don’t miss the restaurant’s winning take on the thick, juicy Prime beef burger and simply wicked maple-frosted donuts with bacon bits and two dipping sauces. • Lunch and dinner daily. 561/276-3600. $$

park tavern—32 S.E. Second Ave. Contemporary American. The guys from Cut 432 have done it again with this hip, casual modern American tavern. The menu is tightly focused and tightly executed, whether Maryland crab cakes featuring fat chunks of succulent crab or the behemoth slab of tender, juicy prime rib for a near-saintly $29. Don’t miss the decadent soft pretzel bites. • Dinner daily. Brunch Sat.– Sun. 561/265-5093. $$ the porch—85 S.E. Sixth Ave. Italian. The concept is simple: fresh, honest, inviting food.

The husband-wife team of Heinrich Lowenberg and Pamela Lomba delivers with classic and creative dishes, alike. Highlights include house-made capellini and the cocoa-dusted tiramisu. • Dinner daily. 561/303-3647. $$

prime —29 S.E Second Ave. Steak/Seafood.

Prime is aptly named for its heart of the action location, classy neo-supper club decor, extensive wine list and roster of designer steaks.

Starters and desserts fare better than entrées, especially plump, crabby Maryland-style crab cakes and indecently luscious chocolate bread pudding. Service is a strong suit too, so with a bit of work this good-looking restaurant will fully live up to its name. • Dinner daily.

561/865-5845. $$$

BUZZ BITES III GUY TALK: A little slice of Flavortown has opened at Perfect Vodka Amphitheatre (formerly Coral Sky). That would be Guy Fieri’s Burger Joint, a walk-up concession featuring the Electric Haired One’s custom burgers and fries at the concert venue in West Palm Beach.

It’s a small part of the rapidly expanding restaurant empire of the host of “Diners, Drive-Ins and Dives,” as well as an effort by Perfect Vodka operator Live Nation to expand the range of food and drink at its various locations.

The menu is limited to a handful of burgers and hand-cut fries, from the basic Plain Jane patty to the Real Cheezy Burger, which gilds the essential patty with S.M.C. (super melty cheese), L.T.O.P. (lettuce, tomato, onion, pickle) and Donkey Sauce (“jacked up secret mayo sauce”), all slapped together on a garlic roll.

Having eaten at Fieri’s Tex Wasabi’s eatery in downtown Santa Rosa, Calif., I can say with certitude that, as a chef, the Triple-D Dude is an excellent TV star.

—BILL CITARA

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dining guide racks fish house & oyster bar—5 S.E. Second Ave. Seafood. Gary Rack, who also has scored with his spot in Mizner Park, certainly seems to have the restaurant Midas touch, as evidenced by this updated throwback to classic fish houses. Design, ambience and service hit all the right notes. Oysters are terrific any way you get them; grilled fish and daily specials are excellent.

• Lunch and dinner daily. 561/450-6718. $$$ smoke —8 E. Atlantic Ave. Barbecue. With famed pit master Bryan Tyrell manning the smoker, this joint smokes every other barbecue spot in South Florida. Pretty much everything that comes out of Tyrell’s three-wood smoker is good, but his competition-style ribs are porkysmoky-spicy heaven, the Sistine Chapel of rib-dom. Crisp-greaseless house-made potato chips, meaty baked beans and plush-textured banana-coconut pudding are also excellent.

The ambience is an inviting blend of Southern hospitality, urban chic and sports bar. • Lunch and dinner daily. 561/330-4236. $$

sundy house —106 S. Swinton Ave. Contemporary American. It’s fine dining served in arguably the most beautiful restaurant and gardens in Delray. Menus are seasonal and imaginative. Try any of the fresh local fish dishes. • Lunch Tues.–Sat. Brunch Sun. Dinner Tues.–Sun. 561/272-5678. $$

terra fiamma —9169 W. Atlantic Ave. Italian. The pleasures of simple, hearty, wellprepared Italian-American cuisine are front and center at Wendy Rosano’s latest venture.

Among the pleasures you should enjoy are delicate, pillow-y veal meatballs in Marsala sauce; lusty chicken Allessandro with mushrooms, spinach and artichoke hearts; and a finely crafted tiramisu that’s as satisfying as it is familiar. • Lunch and dinner daily. 561/4955570. $$ tramonti —119 E. Atlantic Ave. Italian.

Italian. God is in the details at this upscale trattoria, and he doesn’t miss much. Ingredients like Buffalo mozzarella, house-made pastas and San Marzano tomatoes are first-rate, and execution is spot on. Try “John’s Mom’s Meatball,” which comes with spaghetti. Portions are substantial, so expect leftovers. • Lunch and dinner daily. 561/278-9570. (Other Palm Beach County location: 4520 PGA Blvd., Palm Beach Gardens, 844/842-2632) $$$

LAKE WORTH

With its roots in New York’s Angelo’s of Mulberry Street, this venue is always packed.

Homemade stuffed manicotti is aromatic and glorious. Tramonti’s platter for two, containing fillet marsala, veal cutlet with prosciutto, fried zucchini and potato croquettes, is terrific. • Lunch Mon.–Sat. Dinner daily.

561/272-1944. $$

couco pazzo —915-917 Lake Ave. Italian.

Despite the name, there’s nothing crazy about the cooking at this homey eatery. It’s the hearty, soul-satisfying Italian cuisine we’ve all come to know and love. Spaghetti Bolognese is a fine version of a Northern Italian classic. • Dinner nightly. (Tues.–Sun. during summer). 561/5850320. $$

tryst —4 E. Atlantic Ave. Eclectic. It’s tough to beat this hotspot with the lovely outdoor patio, well-chosen selection of artisan beers and not-the-usual-suspect wines, and an eclectic “gastropub” menu of small and large plates.

Try the fried green tomato caprese. • Dinner nightly. Brunch Sat.–Sun. 561/921-0201. $$

paradiso ristorante —625 Lucerne Ave. Italian. A Tomasz Rut mural dominates the main dining room, and there is also a pasticceria and bar for gelato and espresso. Chef Angelo Romano offers a modern Italian menu.

The Mediterranean salt-crusted branzino is definitely a must-try. Plus, the wine list is a veritable tome. • Lunch and dinner daily.

561/547-2500. $$$

vic & angelo’s —290 E. Atlantic Ave.

561.392.0773 | 233 S. Federal Highway | Boca Raton, FL 33432 matteosrestaurants.com

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7/24/15 3:49 PM

Women of Grace Join Us As we celebrate volunteerism and honor five local women whose outstanding service inspires and enriches our community. Over the past 15 years more than 10,000 guests have attended this esteemed Luncheon that has raised over $1 million dollars to benefit Bethesda’s Center for Women and Children.

Be part of the rich tradition of service in Palm Beach County!

Wednesday, November 11, 2015

16th Anniversary Luncheon at the Mar-A-Lago Club 10:30 A.M. Reception | 11:30 A.M. Luncheon

Frank McKinney holds one of the babies whose life was saved from equipment purchased from Women of Grace proceeds.

Beatrice Werhahn, Chairwoman Nilsa McKinney, Brenda Medore

Sponsorships available.

Tickets and more information at BethesdaHospitalFoundation.org, or call 561-737-7733, Ext. 84445 All proceeds will benefit Bethesda’s Center for Women and Children.

Karen Rogers and Dawn Edwards Blue: C1oo M 57 Y 0 K 40

dining guide deconstructing the dish

roasted half-chicken

Anthony Fiorini, executive chef, 13 American Table

The Bird: The restaurant uses only hormone- and antibiotic-free Bell & Evans chickens, raised humanely on a vegetarian diet.

After all, as Fiorini says, “What they’re eating, you’ll be eating.”

The Bones: Do expend the effort to partially bone out the chicken. It will cook quicker and more evenly, avoiding the dreaded extremes of dry, tough breast and undercooked “chicken sushi” leg and thigh.

The Spice: Season your bird assertively.

A teaspoon of salt might seem like a lot, but Fiorini says, “Chicken, especially with the skin on, takes more salt than you might think. I season chicken like a steak.”

nomic nirvana requires first-rate product, careful and exacting technique, and equipment that’s up to the task.

All of which are evident when the moist, succulent roasted chicken is served in all its crisp, golden-skinned glory at 13 American Table in Boca (451 E. Palmetto Park Road, 561/409-2061), where executive chef Anthony Fiorini (pictured below) uses the exotic and ferociously hot Josper oven to turn out birds that require no place to hide, merely a fork, knife and hearty appetite.

He shares some of his secrets here.

—BILL CITARA

The Prep: If you’re really set on avoiding even a couple tablespoons of oil, sear the chicken in a dry non-stick skillet.

The chicken will eventually render enough fat to coat the bottom of the pan.

GET THE RECIPE Go to bocamag.com for Anthony Fiorini’s step-

by-step instructions for roasted half-chicken with sherry pan sauce.

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The Oven: Your home range won’t match the 800-degree temperature of 13 American Table’s Josper oven, but cranking yours up to at least 400 and even 450 degrees (at 15 to 18 minutes per pound) will help ensure crispy, golden skin.

According to Fiorini, 350 degrees just isn’t hot enough.

The Drippings: Flavoring your pan sauce is limited only by your imagination and ingredients on hand. In the recipe available at bocamag.com, Fiorini prepares a sherry pan sauce.

Among his other suggestions are Marsala, red or white wine, and lemon juice or vinegar.

AARON BRISTOL

I

f there’s one dish that takes the sternest measure of a restaurant kitchen it’s a roasted chicken.

It simply offers no place to hide. Pasty, flabby skin; dry or rubbery, undercooked flesh; too much seasoning or not enough; tasteless, watery-textured meat—it’s all right out in the open for everyone to see (and taste), immune to rescue by ornate sauces, elaborate garnishes or other culinary sleights of hand.

When done properly, however, the unadorned, unpretentious roasted chicken is one of the best things you can put in your mouth.

As with most simple dishes, however, achieving that level of gastro-

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dining guide safire asian fusion—817 Lake Ave. PanAsian. This stylish little restaurant offers food that gently marries East and West, plus a roster of more traditional Thai dishes and inventive sushi rolls. Menu standouts include tempurafried rock shrimp or calamari cloaked with a lush-fiery “spicy cream sauce.” Expect neighborly service and reasonable prices. • Lunch Tues.–Fri. Dinner Tues.–Sun. 561/588-7768. $

meets modern culinary sensibilities of Miami at the first independent restaurant by chef Clay Conley. The design offers both intimate and energetic dining areas, while the menu is by turn familiar (wood-grilled burgers) and more adventurous (truffled steak tartare with crispy egg yolk, squid ink orrechiette). Dinner daily.

561/833-3450. $$

café boulud—The Brazilian Court, 301 Australian Ave. French with American flair. This hotel restaurant gives Palm Beach a taste of Daniel Boulud’s world-class cuisine inspired by his four muses. The chef oversees a menu encompassing classics, simple fare, seasonal offerings and dishes from around the world.

Dining is in the courtyard (not available during summer), the elegant lounge or the sophisticated dining room. • Dinner daily. 561/6556060. $$$

LANTANA the station house —233 Lantana Road.

Seafood. If you’re hungry for Maine lobster, plucked live out of giant tanks and cooked to order, this modest replica of a 1920s train station is the place to go. Lobsters come in all sizes (up to 6 pounds) and are so reasonably priced that getting a taste of one without reservations is highly unlikely. • Dinner nightly.

561/547-9487. $$$

Did You Know?

Bice refers to the nickname of its founder, Beatrice Ruggeri, who opened her first restaurant in 1926 in Milano, Italy.

café l’europe —331 S. County Road. Cur-

PALM BEACH

rent international. A Palm Beach standard, the café has long been known for its peerless beauty, the piano player, the chilled martinis and the delicious Champagne and caviar bar.

Try one of its sophisticated classics like Wiener schnitzel with herbed spaetzle, grilled veal chop and flavorful pastas. • Lunch Tues.–Fri. Dinner nightly (closed Mon. during summer).

561/655-4020. $$$

bice —313 Worth Ave. Italian. Bice continues to hold the title of favorite spot on the island.

The venerable restaurant offers a marvelous array of risottos and fresh pastas and classic dishes like veal chop Milanese, pounded chicken breast and roasted rack of lamb. The wine list features great vintages. • Lunch and dinner daily. Outdoor dining. 561/835-1600. $$$

chez jean-pierre —132 N. County Road.

French. Sumptuous cuisine, attentive servers and a see-and-be-seen crowd are hallmarks of one of the island’s premier restaurants. Indulgences include scrambled eggs with caviar and the Dover sole meunière filleted tableside.

When your waiter suggests profiterolles au chocolat or hazelnut soufflé, say, mais oui! • Dinner Mon.–Sat. 561/833-1171. $$$

buccan—350 S. County Road. Contemporary American. Casual elegance of Palm Beach

New York strip at Meat Market

cucina dell’ arte —257 Royal Poinciana Way. Italian. The wide range of items on the menu and the great quality of Cucina’s cuisine, combined with its fine service, ensures a fun place for a casual yet delectable meal—not to mention being a vantage point for spotting local celebs. • Breakfast, lunch and dinner daily.

Outdoor dining. 561/655-0770. $$

AARON BRISTOL

echo —230A Sunrise Ave. Asian. The cuisine reverberates with the tastes of China, Thailand, Japan and Vietnam. The Chinese hot and sour soup is unlike any other, and the sake list is tops. This offsite property of The Breakers is managed with the same flawlessness as the resort. • Dinner nightly (during season).

561/802-4222. $$$

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hmf—1 S. County Road. Contemporary American. Beneath the staid, elegant setting of The Breakers, HMF is the Clark Kent of restaurants, dishing an extensive array of exciting, inventive, oh-so-contemporary small plates. Don’t depart without sampling the dreamy warm onion-Parmesan dip with house-made fingerling potato chips, the sexy wild boar empanaditas, chicken albondigas tacos and Korean-style short ribs. The wine list is encyclopedic. Dinner daily. 561/2900104. $$

imoto —350 S. County Road. Asian Fusion/ Tapas. Clay Conley’s “little sister” (the translation of Imoto from Japanese) is next to his always-bustling Buccan. Imoto turns out Japanese-inspired small plates with big-city sophistication, like witty Peking duck tacos and decadent tuna and foie gras sliders. Sushi selection is limited but immaculately fresh.

• Dinner daily. 561/833-5522. $$ jové kitchen & bar—2800 S. Ocean Blvd.

Contemporary Italian. Jové is named for the Italian god of the sky, and when the folks at the tony Four Seasons decided to remake their premier restaurant, they reached high to offer the kind of food, service and ambience that would appeal to both their affluent older clientele and a younger, hipper, foodie-oriented crowd.

Mission accomplished with dishes like the inventive take on octopus marinated and grilled with baby fennel, red pepper sauce, artichoke and olives. Desserts sparkle too. • Dinner daily.

561/533-3750. $$

leopard lounge and restaurant — The Chesterfield Palm Beach, 363 Cocoanut Row. American. The restaurant offers excellent food in a glamorous and intimate club-like atmosphere. In fact, it’s advisable to make early reservations if a quiet dinner is the objective; the place becomes a late-night cocktail spot after 9. The menu is equally decadent. • Breakfast, lunch, tea and dinner daily. 561/6595800. $$ meat market —191 Bradley Place. Steak house. “Meat Market” may be an inelegant name for a very elegant and inventive steak house but there’s no dissonance in its food, service or ambience. Multiple cuts of designer beef from multiple sources can be gilded with a surprising array of sauces, butters and upscale add-ons. Whole roasted cauliflower is an intriguing starter, while a meaty Niman Ranch short rib atop lobster risotto takes surf-n-turf to a new level. Cast your diet to the winds and order the dessert sampler. • Dinner daily.

561/354-9800. $$$$

nick & johnnie’s —207 Royal Poinciana Way. Contemporary American. Expect flavorful, moderately priced California-esque cuisine in a casual setting with affordable wines and young, energetic servers. • Lunch and dinner Mon.–Sat. Breakfast Sun. 561/655-3319. $$ renato’s —87 Via Mizner. Italian with continental flair. This most romantic hideaway is buzzing in season and quietly charming all year long with Italian classics and a Floridian twist—like the sautéed black grouper in a fresh tomato and pernod broth with fennel and black olives and the wildflower-honey-glazed salmon fillet with crab and corn flan. • Lunch Mon.–Sat. Dinner nightly. 561/655-9752. $$$

ta-boo —2221 Worth Ave. American. This self-described “American bistro” is less typical “American” restaurant or classical French “bistro” than it is posh-casual refuge for the see-and-be-seen crowd in and around Palm Beach. The eclectic menu offers everything

Boca Raton magazine's

insider ADVERTISING • PROMOTIONS • EVENTS

Oct. 13

Oct. 1

FINE WINES & CANINES

PROPEL is proud to be hosting the sixth annual Fine Wines & Canines on Oct. 1st from 6 to 8:30 p.m. at Royal Palm Place in downtown Boca. This is a unique and fun event with hundreds of people attending to enjoy great food, wine pairings and music performances with our furry best friends!

308 S. Federal Highway, Boca Raton 561/362-2984 • propelyourfuture.org

TASTEMAKERS AT MIZNER PARK

A fabulous night of food, wine, cocktails and entertainment, featuring Mizner Park’s extraordinary collection of TASTEMAKERS—a progressive food and cocktail tasting event you won’t want to miss! Passports available Sept. 1 for purchase at participating Tastemaker restaurants.

Mizner Park, Boca Raton 561/362-0606 • miznerpark.com

Oct. 15-18

CAFFÉ LUNA ROSA

NEW YORK CITY WINE & FOOD FESTIVAL

Tickets are on sale now for New York City’s biggest and best food and wine festival, the Food Network & Cooking Channel New York City Wine & Food Festival presented by FOOD & WINE from Oct. 15–18! www.nycwff.org

Caffé Luna Rosa, also known as “The Italian Restaurant on the Beach,” was honored as the Delray Beach Chamber of Commerce’s 2014 Restaurant of the Year—and it’s nominated again for the 2015 Restaurant of the Year. Caffé Luna Rosa serves its award-winning brunch and dinner menus every day.

Check out the restaurant’s free VIP rewards program.

34 S. Ocean Blvd., Delray Beach 561/274-9404 • caffelunarosa.com

Visit bocamag.com/events for more information.

dining guide from roasted duck with orange blossom honey-ginger sauce to dry-aged steaks and an assortment of pizzas. • Lunch and dinner daily.

561/835-3500. $$

trevini ristorante —290 Sunset Ave. Italian. Expect a warm experience, complemented by a stately but comfortable room and excellent food. • Lunch Mon.–Sat. Dinner nightly.

561/833-3883. $$$

PALM BEACH GARDENS café chardonnay—4533 PGA Blvd. Contemporary American. This longtime stalwart never rests on its laurels. Instead, it continues to dish finely crafted American/Continental fare with enough inventiveness to keep things interesting. The popular herb-and-Dijonmustard rack of lamb, regular menu items like duck with Grand Marnier sauce, and always superlative specials reveal a kitchen with solid grounding in culinary fundamentals. • Lunch Mon.–Fri. Dinner daily. 561/627-2662. $$

Play It Again

Customers rave about the singa-longs at the piano bar at Café Centro.

café centro —2409 N. Dixie Highway.

Italian. There are many things to like about this modest little osteria—the unpretentious ambiance, piano Thursday through Saturday during season, the fine service, the robust portions and relatively modest prices. And, of course, the simple, satisfying Italian cuisine.

The kitchen breathes new life into hoary old fried calamari, gives fettucine con pollo a surprisingly delicate herbed cream sauce, gilds snowy fillets of grouper with a soulful Livornese. • Lunch Mon.–Sat. Dinner daily.

561/514-4070. $$ Flowing drapes and industrial lighting complete the exotic decor in this Middle Eastern hit. Sensational hummus is a must-try. Lamb kebab with parsley, onion and spices makes up the delicious Lebanese lamb kefta. • Lunch Mon.–Fri. Dinner Mon.–Sun. 561/659-7373. $$

marcello’s la sirena—6316 S. Dixie Highway. Italian. You’re in for a treat if the pasta of the day is prepared with what might be the best Bolognese sauce ever. • Dinner Mon.–Sat. (closed Memorial Day–Labor Day). 561/5853128. $$

pistache —1010 N. Clematis St., #115.

porary American. Take a quarter-cup of Palm Beach, a tablespoon of Nantucket, a pinch of modern American cookery and a couple gallons of the owners’ savoir faire, and you have Eddie Schmidt’s and Ozzie Medeiros’s spot.

The menu roams the culinary globe for modest contemporary tweaks on classically oriented dishes. Try the fried calamari “Pad Thai.” • Dinner daily. 561/855-2660. $$$

NEW TO BOCA: If you’re in the mood for something a little different, how about some Taiwanese hot pot? Well, look no further than west Boca, where Lemon Grass Hot Pot (21073 Powerline Road, 561/609-2200) has set up shop in the old Jidai Kaiten Sushi space. Each table comes complete with its own hot pot, where you can cook an assortment of meats, poultry, seafood and veggies in one of a half-dozen or so bubbling broths, so if your meal is over- or under-cooked … Well, you’ve only yourself to blame.

COCONUT CREEK nyy steak—Seminole Casino Coconut Creek, 5550 N.W. 40th St. Steak house. The second incarnation of this New York Yankeesthemed restaurant swings for the fences—and connects—with monstrous portions, chic decor and decadent desserts. The signature steaks, dry-aged for 21 days, are a meat lover’s dream; seafood specialties include Maine lobster and Alaskan king crab. Don’t miss the NYY Steak 151 volcano for dessert. • Dinner daily.

Brunch Sun. 954/977-6700. $$$$

DEERFIELD BEACH tamarind asian grill & sushi bar —949 S. Federal Highway. Asian. Quiet and soothing, this multicultural venue serves sushi, sashimi, yakitori and wide-ranging Japanese appetizers. • Lunch and dinner daily. 954/4288009. $$

FORT LAUDERDALE 15th street fisheries —1900 S.E. 15th

rhythm café —3800 S. Dixie Highway.

sort, 3030 Holiday Drive. American. The menu is heavy on seafood and changes several times a week. We recommend the sautéed Florida red snapper or the indulgent butter-roasted Maine lobster. For dessert, try the popular roasted banana crème brûlée. • Dinner nightly.

954/765-3030. $$$

BOCAMAG.COM september/october 2015

BUZZ BITES IV

BROWARD COUNTY

French. Pistache doesn’t just look like a French bistro, it cooks like one. The menu includes such bistro specialties as coq au vin and steak tartare. All that, plus guests dining al fresco have views of the Intracoastal Waterway and Centennial Park. • Brunch Sat.–Sun. Lunch and dinner daily. 561/833-5090. $$

Casual American. Once a diner, the interior is eclectic with plenty of kitsch. The crab cakes are famous here, and the tapas are equally delightful. Homemade ice cream and the chocolate chip cookies defy comparison. • Dinner Tues.–Sun. 561/833-3406. $$

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table 26°—1700 S. Dixie Highway. Contem-

WEST PALM BEACH

leila—120 S. Dixie Highway. Mediterranean.

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rocco’s tacos —224 Clematis St. Mexican.

Big Time Restaurant Group has crafted a handsome spot that dishes Mexican favorites, as well as upscale variations on the theme and more than 200 tequilas. Tacos feature housemade tortillas and a variety of proteins. Madeto-order guacamole is a good place to start. • Lunch Mon.–Fri. Dinner nightly. 561/650-1001.

(Other Palm Beach County locations: 5250 Town Center Circle, Boca Raton, 561/416-2131; 110 E. Atlantic Ave., Delray Beach, 561/8081100; 5090 PGA Blvd., Palm Beach Gardens, 561/623-0127) $

St. Seafood. Surrounded by views of the Intracoastal, this Old Florida-style restaurant features seafood and selections for land lovers.

We love the prime rib. • Lunch and dinner daily. 954/763-2777. $$

3030 ocean—Harbor Beach Marriott Re-

• Take the Chipotle concept and apply it to pizza, and what do you get? You get Blaze Pizza (2146 N. Federal Highway, 561/923-9353), a modestly upscale purveyor of DIY “gourmet” pizzas in Boca’s Fifth Avenue Shops. Backed by such celebs as LeBron James and Maria Shriver, Blaze replicates Chipotle’s foodie assembly line, where you choose the toppings for your personal pie that then gets blasted in an 800-degree wood-fired oven in three minutes. Also like Chipotle, Blaze offers an ingredient-driven, eco-friendly take on fast food, which its backers hope will double the 50 Blaze Pizzas across the country by the end of the year.

—BILL CITARA

             

  

    

dining guide bistro 17—Renaissance Fort Lauderdale Ho-

BOCA AFTER DARK an intimate feel, conducive to mingling, conversing—and enjoying the stellar roster of drinks created by Tanzy’s master mixologist, Adam Seger. For those seeking light bites to go with their wine or cocktail, the inspired menu features Parma (think prosciutto and bresaola) and Mozza selections.

CRISTINA MORGADO

THE INTANGIBLES: Innovation is the

TANZY

301 Plaza Real, Boca Raton, 561/922-6699 THE LOWDOWN: What this cozy Mizner Park restaurant/bar lacks in late-night sizzle, it makes up for in the kind of chic sophistication that fits Boca like a Jimmy Choo high heel. Upon entering, my friend and I were immediately struck by the elegant Amalfi Coast-inspired decor, including a “cocoon lounge” where guests can enjoy cocktails under a twisting canopy of interconnected tree branches. We opted to sit at one of the tables just off the square-shaped main bar, which is cast in Italian-esque stone and warm, elegant wood.

The crowd on this Saturday night seemed to skew toward middle-aged professionals, although we did notice a few families with their children. People were dressed a bit more conservatively than you see at a nightclub, but that doesn’t mean tighter, more revealing clothing would be out of place here. The bartenders and waitresses were attentive and knowledgeable, which added to the mature vibe in the room. The quiet undercurrent of piped-in music helped to give the space

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buzzword when it comes to the cocktails offered at Tanzy. Master mixologist and advanced sommelier Adam Seger has put together a menu that appeals to conservative and adventurous palates alike—from the Lemondrop Martini (the most popular drink according to our bartender) and extravagant mojitos to cocktails created with liquid nitrogen. Most drinks fall in the $13 to $18 range, a bit steep for our pocketbooks. But in the case of the Raz Berri frozen cocktail, guests also are paying for the show.

Our waiter brought a whisk and bowl to the table and began mixing together the contents of Raz Berri (Grey Goose, Chambord, Yuzu Luxe, raspberry syrup and Prosecco) with the liquid nitrogen. In liquid form, nitrogen has cooling properties that chefs and mixologists around the world are incorporating into various creations. The chilled mix was piled high in my martini glass, topped off with more Prosecco and garnished with raspberries. The combination of flavors was unlike anything I’ve ever had, and the use of liquid nitrogen gave the drink an intense chill that you can’t get from simply blending contents with ice.

While the flavor of the vodka was virtually invisible amid the other contents, each sip lingered with a subtle taste of Prosecco.

While the liquid nitrogen creations are usually $18, Tanzy does offer special deals— like happy hour from 4 to 7 p.m.—where you can try these indulgent cocktails, as well as explore its vast beer and wine selections, for discounted prices.

HOURS: Tanzy opens at 11:30 a.m. Monday through Friday and at 11 a.m. on Saturday and Sunday. It closes at 10 p.m. Sunday through Thursday, and at 11 p.m. on Friday and Saturday. Lunch is served from 11:30 a.m. to 4 p.m. Monday through Friday. Brunch is served from 11 a.m. to 3 p.m. Saturday and Sunday.

—EMMA GRUBMAN

tel, 1617 S.E. 17th St. Contemporary American.

This small, sophisticated restaurant continues to impress with competently presented food.

The menu is surprisingly diverse. • Breakfast, lunch and dinner daily. 954/626-1748. $$

bistro mezzaluna—1821 S.E. 10th Ave. Italian. The bistro is all Euro-chic decor—mod lighting, abstract paintings. It also has good food, from pastas to steaks and chops and a wide range of fresh seasonal fish and seafood.

Don’t forget the phenomenal wine list. • Lunch and dinner daily. 954/522-9191. $$

bongusto ristorante —5640 N. Federal Highway. Italian. This is a well-kept secret, featuring dishes that will meet the standards of those who savor authentic Italian. Involtini capricciosi—tender-rolled veal stuffed with spinach, prosciutto and fontina cheese—is satiating, while the whole yellowtail snapper is an equal delight. • Dinner daily. 954/7719635. $$

café emunah—3558 N. Ocean Blvd.

Kosher, organic. Don’t let the New Age “spirituality” throw you off. Focus on the fresh, organic ingredients that are incorporated into inventive sushi, soups and salads and (mostly) Asian-influenced entrées. • Lunch and dinner Sun.–Thurs. Lunch Fri. 954/561-6411. $

café martorano —3343 E. Oakland Park Blvd. Italian. Standouts include crispy calamari in marinara sauce and flavorful veal osso buco.

Our conclusion: explosive flavor, attention to all the details and fresh, high-quality ingredients. Waiters whisper the night’s specials as if they’re family secrets. • Dinner daily. 954/5612554. $$

canyon—1818 E. Sunrise Blvd. Southwestern. Billed as a Southwestern café, this twist on regional American cuisine offers great meat, poultry and fish dishes with distinctive mixes of lime, cactus and chili peppers in a subtle blend of spices. The adobe ambience is warm and welcoming, with a candlelit glow. • Dinner nightly. 954/765-1950. $$ casablanca café —3049 Alhambra St. American, Mediterranean. The restaurant has an “Arabian Nights” feel, with strong Mediterranean influences. Try the peppercorndusted filet mignon with potato croquette, Gorgonzola sauce and roasted pepper and Granny Smith relish. • Lunch and dinner daily.

954/764-3500. $$ casa d’angelo —1210 N. Federal Highway, #5A. Italian. Many dishes are specials—gnocchi, risotto and scaloppine. The marinated grilled veal chop is sautéed with wild mushrooms in a fresh rosemary sauce. A delightful pasta entrée is the pappardelle con porcini: thick strips of fresh pasta coated in a light red sauce and bursting with slices of porcini mushrooms. • Dinner nightly. 954/564-1234. $$ chima—2400 E. Las Olas Blvd. Steaks. The Latin American rodizio-churrascaria con-

JUNIOR LEAGUE OF

BOCA RATON J u n i o r L e a g u e o f B o c a R a t o n’ s 2 8 t h A n n u a l

Woman Volunteer of the Year Luncheon NOVEMBER 6, 2015 BOCA RATON RESORT & CLUB

Designer appearance by Rebecca Taylor and fashion show featuring her latest collection presented by Saks Fifth Avenue Boca Raton Deb Tarrant, Honorary Chair Debbie Abrams & Elizabeth Kelley Grace, Co-Chairs FOR TICKETS AND MORE INFORMATION: 561.620.2553 or WVOY@JLBR.ORG

R

The Junior League of Boca Raton, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and improving the community through effective action and leadership of trained volunteers.

Its purpose is exclusively educational and charitable. The Junior League of Boca Raton qualifies as a charitable organization under Section 501(c)(3) of the Internal Revenue Code. A copy of the official registration, no. CH2459, and financial information may be obtained from the division of consumer services by calling toll free 1-800-435-7352 within the state. Registration does not imply endorsement, approval, or recommendation by the state.

dining guide cept—all the meat you can eat, brought to your table—is done with high style, fine wines and excellent service. The sausages, filet mignon, pork ribs and lamb chops are very good. • Dinner daily. 954/712-0580. $$$

eduardo de san angel—2822 E. Commercial Blvd. Mexican. Try master chef Eduardo Pria’s pan-sautéed Florida blue crab and yellow corn cakes. As far as soups go, there’s the pasilla-chile-flavored chicken broth with fresh “epazote” (fried corn tortilla strips, sliced avocado, sour cream and homemade cheese).

The pan-seared beef tenderloin filet mignon is sublime. • Dinner Mon.–Sat. 954/772-4731. $$$ il mulino —1800 E. Sunrise Blvd. Italian.

This modest, unpretentious Italian restaurant doesn’t attempt to reinvent the culinary wheel.

Instead, it dishes up big portions of simple, hearty, flavorful food at extremely reasonable prices. Zuppa de pesce is a wealth of perfectly cooked seafood over linguini in a light tomato-based sauce. • Lunch and dinner daily.

954/524-1800. $

indigo —Riverside Hotel, 620 E. Las Olas Blvd. Seafood. Enjoy delightful al fresco dining while sampling fresh seafood and exotic specialties. Dependable choices like ahi tuna are joined by more intriguing seafood dishes; landlubbers will enjoy a selection of steaks and chops. • Breakfast, lunch and dinner daily.

954/467-0671. $$

johnny v—625 E. Las Olas Blvd. American.

Johnny Vinczencz made his mark at Boca’s Maxaluna and Max’s Grille and (the former) De La Tierra at Delray’s Sundy House. Now in his own restaurant on Las Olas Boulevard, Vinczencz has evolved. As for the impressive wine list, Johnny V has more than 600 selections.

• Lunch and dinner daily. Outdoor dining.

954/761-7920. $$ sea watch—6002 N. Ocean Blvd. Seafood.

For a right-on-the-beach, welcome-to-Florida dining experience, there’s Sea Watch. Decked out in a pervasive nautical theme, this is definitely tourist country, but it’s pretty and on the beach. The perfect entrée for the indecisive: The broiled seafood medley brochette, with lobster tail, jumbo shrimp and scallops, yellow squash, zucchini, mushrooms and pineapple. • Lunch and dinner daily. 954/781-2200. $$ sublime —1431 N. Federal Highway.

Vegetarian. Not only does the menu offer an alternative to animal agriculture, the company’s profits support animal welfare. The haute vegetarian cuisine delivers with dishes like mushroom ravioli. • Dinner Tues.–Sun. 954/615-1431. $

sunfish grill—2775 E. Oakland Park Blvd.

Seafood. Think inventive, sophisticated food, the kind that made the original Pompano Beach restaurant a major destination. Its take on tuna tartare is still the gold standard, and you can’t go wrong with entrées like onioncrusted salmon or the grilled Atlantic swordfish. • Dinner Tues.–Sat. 954/561-2004. $$

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timpano italian chophouse —450 E. Las Olas Blvd., #110. Italian. Sink yourself into oversized booths with elegant white tablecloths and prepare to dive into excellent signature bone-in steaks. The menu includes chops and a diverse array of fresh fish and pasta dishes. • Lunch Mon.–Fri. Dinner daily.

954/462-9119. $$

HOLLYWOOD lola’s on harrison —2032 Harrison St. New American. Chef-owner Michael Wagner reinvigorates quintessentially American dishes with exacting technique and inventive flavor combos. Short ribs braised in CocaCola come with indecently rich, tarragonlaced creamed corn. • Dinner Tues.–Sun. 954/927-9851. $$ taverna opa—410 N. Ocean Drive. Greek.

Bring all your friends here and order a million mezes (Greek appetizers). Try the keftedes, Greek meatballs, and the lamb chops or snapper, which is filleted at the table. Don’t be surprised when your waiter pulls you up on the table to dance. • Dinner nightly. 954/9294010. (Also: 270 E. Atlantic Ave., Delray Beach, 561/303-3602). $$

LAUDERDALE-BY-THE-SEA blue moon fish company—4405 W. Tradewinds Ave. Seafood. This is one of the best spots in Broward County for waterside dining. Choose from a raw bar and fish nearly every which way, as well as daily, seasonal fish specials. • Lunch and dinner daily. Brunch Sun. 954/267-9888. $$$

LIGHTHOUSE POINT le bistro —4626 N. Federal Highway. Modern French. The menu modern and healthy— 98-percent glutin-free, according to chef/ owner Andy Trousdale. Check out the prix-fixe menu, which includes pan-roasted duck to beef Wellington. • Dinner Tues.–Sun. 954/9469240. $$$

seafood world—4602 N. Federal Highway.

Seafood. This seafood market and restaurant, more suited to a pier, offers some of the freshest seafood in the county. Its unpretentious atmosphere is the perfect setting for the superb king crab, Maine lobster, Florida lobster tails and much more. Tangy Key lime pie is a classic finish. • Lunch and dinner daily.

954/942-0740. $$$

POMPANO BEACH calypso restaurant —460 S. Cypress Road. Caribbean. This bright little dining room and bar (beer and wine only) has a Caribbean menu that is flavorful, imaginative—and much more. Calypso offers a spin on island food that includes sumptuous conch dishes, Stamp & Go Jamaican fish cakes and tasty rotis stuffed with curried chicken, lamb or seafood. • Lunch and dinner Mon.– Fri. 954/942-1633. $

darrel & oliver’s café maxx—2601 E. Atlantic Blvd. American. The longstanding institution from chef Oliver Saucy is as good now as when it opened in the mid-1980s. The peppered sea scallops appetizer is a must, as is Café Maxx’s beloved cheese plate. Main courses offer complex flavor profiles, such as the sweet-onion-crusted yellowtail snapper on Madeira sauce over mashed potatoes. Parts of the menu change daily. • Dinner nightly.

Brunch Sunday. 954/782-0606. $$$

WESTON cheese course —1679 Market St. Bistro.

Locals love the made-to-order bistro sandwiches on fresh baguettes, daily quiche selections and cheese plates. Favorites include the applewood-smoked bacon with goat cheese brie sandwich. • Breakfast, lunch and dinner daily. 954/384-8183. (Other location: Mizner Park, 305 Plaza Real, #1305, Boca Raton, 561/395-4354.) $

MIAMI-DADE COUNTY AVENTURA bourbon steak—19999 W. Country Club Drive. Steaks. Michael Mina’s elegant steak house in tony Turnberry Isle features impeccable service, an encyclopedic wine list and a roster of USDA Prime Angus, Wagyu and Kobe steaks. Try the feather-light beignets accompanied by cookbook-perfect crème brûlée and chocolate pot du crème. • Dinner nightly.

786/279-6600. $$$$

BAL HARBOUR the palm— 9650 E. Bay Harbor Drive.

Steaks. The portions are giant, but you’ll surely clear your plate of 3- to 7-pound jumbo Nova Scotia lobster or a tender filet mignon. S&S cheesecake shipped from the Bronx is pure heaven. • Dinner nightly. 305/868-7256. $$$

COCONUT GROVE bizcaya grill—Ritz-Carlton, 3300 S.W. 27th Ave. European-American. The versatile menu features “simply grilled” items. The boldly flavored menu also offers “house specialties,” contemporary takes on bistro fare.

• Breakfast, lunch and dinner daily. 305/6444675. $$

CORAL GABLES caffe abbracci—318 Aragon Ave. Italian.

The dining room is handsome and understated, a fitting ambience for Miami’s movers and shakers. That’s just part of the draw of Abbracci, though the regional Italian fare has achieved its own status as some of the best in the Gables. You can’t go wrong with the porcini risotto or the pounded veal chop

4th Annual

Girls, Pearls, Hats & Heels

Save the Date(s) Wednesday, October 7th (6:00 – 9:00 PM)

& Thursday, October 8th (10:30 AM – 2:00 PM) AT THE SEAGATE COUNTRY CLUB

Join us for this signature two-day event in recognition of Breast Cancer Awareness Month Girls, Pearls, Hats & Heels VIP Preview Night Wednesday, October 7, 2015 (6:00 -9:00 PM)

Men don’t feel left out…this event is not just for “Girls”. Join us for the VIP Preview Cocktail Party which includes an evening of surprises, with the first peek at the elegant and exclusive shopping, VIP special auction hosted by Frank McKinney and much, much more …

www.delraylibrary.org/VIP

Nicole Pasqual, VIP Preview Night Chair

Girls, Pearls, Hats & Heels Survivor’s Circle

Jan Kucera, GPHH Event Founder

Pay tribute to loved ones, friends, and family that have experienced breast cancer by joining the Girls, Pearls, Hats & Heels Survivor’s Circle. Survivor Circle honorees will be greeted at the special VIP check-in, receive a signed, limited edition Marrero Collection couture scarf and be recognized at the event and in the event program. For more information and to join the

Survivor’s Circle: www.delraylibrary.org/Survivor

Girls, Pearls, Hats & Heels

Thursday, October 8, 2015 (10:30 AM - 2:00 PM) Gather your girlfriends, put on your pearls, hats and heels and enjoy a fun filled afternoon of shopping for the latest fashions, with complimentary bubbly, a chance at winning something fabulous at the famous Footcandy Shoewall, and lunch-by-the-bite all in a luxurious country club setting. www.delraylibrary.org/GPHH

Nilsa McKinney, GPHH Event Chair

For more information visit us online or call (561) 266-0799 Karen Rogers, Honorary Chair

dining guide “tricolore.” • Lunch Mon.–Fri. Dinner nightly.

305/441-0700. $$

la palme d’or—The Biltmore, 1200 Anastasia Ave. French. Chef Philippe Ruiz emphasizes modern French fare from the southern regions of France, doing so with classic technique and light-handed manner.

The portions are relatively small, encouraging five courses, and guests may design their own custom tastings, with a wide variation in price.

• Dinner Tues.–Sat. 855/969-3084. $$$$

ortanique on the mile —278 Miracle Mile. Caribbean. Menu highlights include tropical mango salad, spicy fried calamari salad, Caribbean ahi tuna with wasabi potatoes and jerk-spiced Cornish game hen. • Lunch Mon.–Sat. Dinner nightly. 305/446-7710. $$$

pascal’s on ponce —2611 Ponce de Leon Blvd. French. When Pascal Oudin ran the kitchen at the Grand Bay Grand Café, his tropical take on French cuisine earned him national acclaim. Now, he offers a more streamlined, but still contemporary, French menu. We definitely suggest the sea scallops, which are topped with short ribs and served with truffle sauce. • Lunch Mon.–Fri. Dinner Mon.–Sat. 305/444-2024. $$$$

MIAMI Ready to Roll

It’s been more than 100 years since Joe Weiss opened a small lunch spot in Miami Beach, but the legend lives on. After its annual summer siesta, Joe’s reopens, as always, on Oct. 15.

azul—500 Brickell Key Drive. Contemporary French-Asian fusion. This award-winning restaurant at the Mandarin Oriental serves jaw-dropping fare, from wild Maine scallops with parsnip and Brussels sprout to Kurobuta pork belly with braised cabbage. While looking out over the stunning expanse of Biscayne Bay from the chic, elegant dining room, check out the equally stunning wine list, which reads like an encyclopedia of the world’s great vintners. • Dinner Tues.–Sat. 305/913-8288. $$$$ michael’s genuine food & drink—130 N.E. 40th St. American. At James Beard award-winning chef Michael Schwartz’s unpretentious restaurant, you’ll get plenty of genuine satisfaction from genuinely delicious food, exactingly prepared and simply presented. Wood-roasted double yolk farm egg and crispy pork belly are divine. Surprisingly, all the desserts from rock star pastry chef Hedy Goldsmith aren’t rock-star quality, but dining here is such a genuine pleasure it almost doesn’t matter. • Lunch Mon.–Sat. Dinner nightly. Brunch Sun. 305/573-5550. $$

michy’s —6927 Biscayne Blvd. Contemporary American. There’s a lot to like about Michy’s. Dishes like creamy truffled polenta with poached egg and bacon are lovely. The wine list is exciting and exceptionally wellchosen, and service is on a level rarely seen in South Florida restaurants. • Dinner Tues.–Sun. 305/759-2001. $$$

romeo’s café —2257 S.W. 22nd St. Northern Italian. There is no menu per se.

After ascertaining your food allergies and

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preferences, Romeo will dazzle you with six courses. We loved the lightly breaded sea bass with lima beans, the risotto with scallops and cilantro, and the penne with capers and porcini mushrooms. Excellent service and a good wine list. • Lunch Tues.–Fri. Dinner nightly. Prix fixe six-course menus. 305/8592228. $$$$

smith & wollensky—1 Washington Ave. Steaks. Mammoth cruise ships pass by large picture windows, while a stream of waiters carry thick, juicy, dry-aged steak—filet mignon, prime rib, N.Y. sirloin and rib-eye. Creamed spinach and onion rings are textbook sides. • Lunch and dinner daily. 305/673-2800. $$$$

versailles —3555 S.W. Eighth St. Cuban.

MIAMI BEACH

Road. Eclectic. Blend the influence of Japanese immigrants on Peruvian and Brazilian cuisines, add a dollop of Caribbean and a dash of South Florida, and you’ve got exciting and satisfying food. Sushi doesn’t get any more glamorous than when combining ahi with shiso leaf and a slab of foie gras. • Lunch and dinner daily. Brunch Sat.–Sun. 305/6735337. $$$

barton g. the restaurant —1427

yuca—501 Lincoln Road. Cuban. Young Cu-

West Ave. Contemporary American. Barton G., an event impresario with a flair for serious theatrics, has fashioned his unique restaurant with fun and interesting fare. Choices include popcorn shrimp—served with real popcorn in a movie-theater container. Desserts look like props from “Pee Wee’s Playhouse.”• Dinner nightly. 305/672-8881. $$$

ban Yuca still packs them in—mostly because it remains one of the only places on Miami Beach to partake of upscale Cuban cuisine. There are plenty of old favorites from which to choose— like guava-glazed, barbecued baby-back ribs— and they still delight. • Lunch and dinner daily.

305/532-9822. $$

Versailles has been one of Calle Ocho’s most popular restaurants since 1971. This is goodto-the-last-black-bean Cuban with a menu the size of the Old Testament. It’s also one of the better people-watching spots in town. • Breakfast, lunch and dinner daily. 305/444-0240. $

casa tua—1700 James Ave. Northern Italian.

This 1925 Mediterranean Revival property with an oft-changing menu showcases simple, sophisticated ingredients that typify the best of Italian cooking. • Dinner Tues.–Sun. Outdoor dining. 305/673-1010. $$$$

joe’s stone crab —11 Washington Ave. Seafood. You’re likely to wait a few hours for the privilege of getting a taste of old Florida (not to mention the best stone crabs on the planet). But it’s worth it. Fried oysters, lyonnaise potatoes, creamed spinach and Key lime pie are other specialties. • Lunch Tues.–Sat. Dinner nightly in season. Dinner Wed.–Sun., mid-May–July (Closed Aug., Sept. and half of Oct.). 305/673-0365. $$$

ola at sanctuary—1745 James Ave. Nuevo Latino. Creative ceviches are a signature of chef Douglas Rodriguez, none better than a mix of shellfish with octopus “salami.” Foie gras and fig-stuffed empanadas turn the humble into haute, as does the sublime pork with black-trumpet mojo. • Dinner nightly.

305/695-9125. $$$$ osteria del teatro —1443 Washington Ave. Italian. The exceptional Northern Italian cuisine at this restaurant has been consistently ranked among the best in Miami Beach. • Dinner nightly. 305/538-7850. $$$

sardinia—1801 Purdy Ave. Italian. The food is exactingly prepared, extraordinarily fresh and always delicious. Whether a selection of high-quality salumeria, tube-like macaronis with veal meatballs in a lusty tomato sauce, or superb salt-baked branzino, dishes deliver the kind of soulful satisfaction all the “fusion cuisine” in the world can’t match. • Lunch and dinner daily. 305/531-2228. $$$

sushisamba dromo —600 Lincoln

MIAMI LAKES shula’s steak house —7601 Miami Lakes Drive. Steaks. The head coach with the most wins in National Football League history has a very straightforward game plan when it comes to food—large steaks and tasty sides. Classic cuts include a 32-ounce prime rib served on the bone, a 24- or 48-ounce porterhouse and a 16-ounce New York sirloin.

305/820-8102. (Other location: Alexander Hotel, 5225 Collins Ave., Miami Beach, 305/3416565.) $$$

SOUTH MIAMI two chefs —8287 S. Dixie Highway. Continental American. Owner/chef Jan Jorgensen is Florida’s answer to Wolfgang Puck, putting out exquisite California-style cuisine. The menu changes seasonally. Don’t miss the chocolate and Grand Marnier soufflé. • Lunch Mon.–Fri. Dinner Tues.–Sat. 305/663-2100. $$$

SUNNY ISLES timó —17624 Collins Ave. Italian. This stylish spot offers great twists on classic and not-soclassic Italian fare. Favorites include thin-crust pizzas from a wood-burning oven and crispy oysters with pancetta and white beans. A tasting menu is available (wine extra), and desserts feature Italian themes with tropical notes, such as the macadamia nut brittle with gelato, caramelized bananas, pineapple and toasted coconut. • Lunch Mon.–Fri. Dinner nightly.

305/936-1008. $$

CHECK OUT OUR COMPLETE TRI-COUNTY DINING GUIDE ONLY AT BOCAMAG.COM.

Caring Hearts Auxiliary of the Louis and Anne Green Memory and Wellness Center presents the

10th Annual “Keep Memories Alive�

Walk-In-The-Mall

10 Years of Memories Sunday, November 1, 2015 at 9 am Town Center at Boca Raton East Entrance

To the Right of Saks Fifth Avenue By Venetian Nail Spa

Help raise funds to benefit the Louis and Anne Green Memory and Wellness Center dedicated to meeting the complex needs of individuals with memory disorders and their families.

For information on sponsoring or joining the Walk, please contact the Caring Hearts Office at 561.297.4066 or nurchearts@fau.edu

Online registration is available at www.fauf.fau.edu/memories

Advertorial

YOUNG ADULTS

COMEDYNIGHTLIVE

WITH THE JEWISH FEDERATION OF SOUTH PALM BEACH COUNTY Nearly 300 enthusiastic young adults spent Saturday night, June 13, enjoying the standup hilarity of Dan Ahdoot, tunes by DJ Nic, and quality time with Young Adult Division (YAD) friends old and new. They also made a substantial contribution to the Federation’s vital work in their own community, in Israel and overseas. Follow YAD online at jewishboca.org/yad or on Facebook at facebook.com/youngadultdivision. To learn more about Federation’s young adult activities, call 561.852.3165 or email brians@bocafed.org.

From left: Matt Schwartz, Debra Marcus, Lindsay Cohen, Blake Morris

Headliner Dan Ahdoot

From left:

Carly Grant, Marissa Gart, Jeremy Perez

Adam Rickel

From left: Robert

Weingard, Dan Ahdoot, Marissa Gart

From left: Rachel &Jeremy Cohen, Amanda & Robert Weingard, Sam Cohen

out&about

[ by kevin kaminski and taryn tacher ]

BRISTOLFOTO

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SAVOR THE AVENUE

WHERE: Delray Beach WHAT: For the seventh year in a row, Delray closed a portion of Atlantic Avenue to accommodate the longest dining table in Florida.

Savor the Avenue, hosted by Boca Raton and Delray Beach magazines, featured 19 local restaurants serving up four-course feasts with special wine pairings. The restaurants also participated in a table-decorating contest, with Salt7 taking home the top prize for its extravagant presentation. Sponsors included the Downtown Development Authority of Delray, Atlas Party Rental, Delray Gardens Center, Grimes Events and Party Tents, Seaside Builders and Vista BMW.

MORE EVENT COVERAGE Visit BOCAMAG.COM for photo galleries from social events, store openings, charity fundraisers and other community gatherings in and around Boca Raton. To submit images for Out and About, e-mail appropriate material to people@bocamag.com.

[ 1 ] Molly Wilson and Dean Bordner

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SAVOR THE AVENUE (CONT.) [ 2 ] Street view [ 3 ] Nisha and Omar Manrique [ 4 ] Stephanie Gallagher and Douglas Weingarten [ 5 ] Armando Gomez, Alex Perez and Mike Drury [ 6 ] Bob Mugavero and Sheila Jones [ 7 ] Winning table decor at Salt7 [ 8 ] Diane Jeffers and Jeff Seltzer [ 9 ] Helen and Jim Petruccelli [ 10 ] Erez Cohen and David Dunn [ 11 ] Pat Bradshaw, Tim Bradshaw and Stan Devost

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PARTICIPATING RESTAURANTS: 4 32 East 4 50 Ocean 4 Cabana El Rey 4 Caffé Luna Rosa 4 City Oyster 4 Cut 432 4 DIG 4 Lemongrass 4 Max’s Harvest 4 Max’s Social House

4 Prime 4 Racks Fish House + Oyster Bar 4 Fat Rooster 4 Salt 7 4 Solita 4 Taverna Opa 4 The Office 4 Tryst 4 Vic & Angelo’s

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BMW ULTIMATE DRIVING EVENT

WHERE: Delray Beach WHAT: Burt & Max’s at Delray Beach Marketplace served as the gathering place for luxury car aficionados looking to take some of Vista BMW’s hottest new selections for a spin. Guests interested in the latest models were given an opportunity to drive the BMWs around the streets of west Delray.

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Dominick Napoli and John Julian Bianca and Anthony Romano, and Ashley and Jon Savona Charlotte Robinson, Alison Fatzynytz and Missy Pender Shaheer Hosh, Tim Schwab and Mark Krieger Danny Pollitt and Amber Clark

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HEART OF A WOMAN LUNCHEON

WHERE: Boca Raton WHAT: More than 350 people gathered at the Boca Raton Resort & Club for the eighth-annual luncheon that raises funds and awareness for Aid to Victims of Domestic Abuse (AVDA). In addition to a silent auction and fashion from Eleven Salon & Spa, Taylor Armstrong, who starred in “The Real Housewives of Beverly Hills,� spoke about her experience with domestic violence and the importance of organizations like AVDA.

[1] [2] [3] [4] [5]

Savannah Lambert, Taylor Armstrong and Aidan Dietrick Laura Maloney and Tami Babij Jan Savarick, Jerry Fedele, Susan Haynie and Robert Weinroth Beth Ann Beale, Nadege Bernard Ahrendts and Susan Shain Zaicha Spodak and Craig Spodak

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COUTURE & CUISINE

WHERE: Boca Raton WHAT: Merlino’s teamed up with Magenta Boutique for a food and fashion event showcasing the store’s European apparel.

The restaurant passed out canapés and cocktails, while models walked a makeshift runway to showcase brands like Roberto Cavalli and Mimi Plange.

[ 1 ] Michelle Fonticella, Sarunas Rackauskas and Zlata Archy [ 2 ] Brian Brace, Gilda Brace, Joy West, Tracy Darnell and Joe Prado [ 3 ] Sylwia Cornelius, Allysa Lattizori, Greta Gubacsi and Gaby Kloekke [ 4 ] Mindy Kathein, Sivan Kathein, Tali Kainin and Maro Kainin [ 5 ] Jesse Santos, Lauren McLaughlin, Brianna Addolorato and Dominika Van Santen

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4th Annual

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BOCA CHAMBER TRUSTEE EVENT

WHERE: Boca Raton WHAT: Boca Chamber Trustee members gathered at Excell Auto Group for a one-of-a-kind networking event. Guests were treated to hors d’oeuvres and cocktails from Potions in Motion and had the opportunity to test-drive a Lamborghini Gallardo or a Ferrari 430.

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Keith O’Donnell, Margaret Mary Shuff and Diane Paez Bobra Bush and Mike Miller Troy McLellan, Sarah Pearson, Kristen Zankl and Scott Zankl Andrew Leonard and Omar Periu Bobra Bush

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Vegso

The Ahrendts Family

Family Foundation

Presented by

5K RUN/WALK, 10K RUN, Kid’s Dash!

Saturday • October 10, 2015 Anchor Park (A1A) 340 South Ocean Blvd. • Delray Beach, FL All Race for Hope Finishers will receive a Finisher’s Medal Register Now Online at www.avdaonline.org 6:30 am Race Day Registration 7:30 am Race Start ®

Avda_BRM_0915.indd 1

A

7/27/15 3:24 PM

A SPECIAL EVENT in celebration of the 103rd Birthday of HENRIETTA, COUNTESS DE HOERNLE

KNIGHT in BUDAPEST §

a concert §

Saturday, September 19, 2015 World Performing Arts Center, Lynn University VIP RECEPTION 6:30 PM CONCERT 7:30 PM Cash Bar Available POST-CONCERT RECEPTION: Birthday Cake, Coffee and Champagne

Kindly purchase your tickets before September 14, 2015 by contacting the Boice Box Office.

In person: Lynn University, Wold Performing Arts Center, 3600 N. Military Trail, Boca Raton Online: www.lynn.edu/tickets • By Phone: 561.237.9000 $150 VIP Ticket includes 6:30 VIP Reception, prime concert seating and post-concert reception. $50 Premier Ticket includes prime concert seating and post-concert reception. $35 General Ticket includes reserved seating and post-concert reception.

Black Tie Optional • All proceeds directly benefit local charities that help the sick and the poor.

Honorary Chairs: Irving and Barbara Gutin, together with Event Chairs: Dame Jan Jessup and Chevalier Paul Sallarulo, and Commander Isabelle Paul, DCJSJ KnightinBudapest_BRM0915.indd 1

7/27/15 10:45 AM

INTERNATIONAL RED CROSS BALL

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WHERE: Palm Beach WHAT: The 58th installment of the American Red Cross’ annual gala, themed “Around The World in 80 Days,” brought the stars to Palm Beach, including Shirley MacLaine and Wayne Newton. The sold-out event at Mar-a-Lago Club, which drew some 700 guests, included a performance from the Palm Beach Symphony, wine tasting and a vodka luge.

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Michele and Howard Kessler Wayne Newton and Patrick M. Park Lawrence DeGeorge and Suzanne Niedland Kathryn and Leo Vecellio Shirley MacLaine and Patty Myura

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CAPEHART PHOTOGRAPHY

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NOTRE DAME LUNCHEON

WHERE: Boca Raton WHAT: The Notre Dame Club of Boca Raton welcomed Brian Kelly, head football coach of the Fighting Irish, to a VIP event at St. Jude Catholic Church. Proceeds from the luncheon benefited the club’s scholarship fund and other programs.

[ 1 ] Brian Kelly, and John and Margaret Mary Shuff [ 2 ] Gene McCormack, Emmett Dages, Mike Budd, Brian Kelly, Tom Workman, Bill Fenton and Jack O’Connell [ 3 ] Jim Zavertnik, Dolly Duffy, Brian Kelly, Bill Fenton and Danny Yanez

[3]

DAVID DECOTEAU/DOWNTOWN PHOTO

[2]

PALM BEACH INTERNATIONAL FILM FESTIVAL WHERE: Palm Beach WHAT: Marty and Joyce Kobak opened their home to Tom Arnold, Connie Francis and other celebrities and dignitaries to celebrate PBIFF’s 20th anniversary. Guests enjoyed music by George McCrae, Jimmy Horne and the Derek Mack Band.

[4]

[ 4 ] June Miller, Ken Johnson and Elaine Johnson [ 5 ] Cindy Desman, Maxie Kaan-Lilly, Laurel Dunay, Susan Albinder and Linda Besman [ 6 ] Marty Kobak, Connie Francis, George McCrae and Joyce Kobak

[5]

JANIS BUCHER

[6]

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MAY LIGHTNING STRIKE CONTINUED FROM PAGE 123

state attorney was unable to account for its disappearance. A doctor even testified that with 50 to 100 bullet wounds to Patterson’s body, it was impossible to determine which shot was the fatal one.

In the end, the grand jury failed to indict a single person. It did, however, recommend the removal of Sheriff McLaughlin for not stopping the mob. But Gov. Martin nixed their counsel. His reasoning was that blame could hardly be placed on the sheriff’s shoulders when, in fact, even the grand jury was unable to identify one single member of the mob.

It was said that the tree from which Henry was hung was painted black and later cut down—not as a warning but to destroy any remnant from that barbaric night. Joe Thomas, president of LaBelle Heritage Museum, said that in the early 1950s, when he was about 10, another boy pointed to a pair of worn shoes beneath a lone pine tree. He told Thomas that the shoes belonged to Henry and that the tree was where he was hung.

Decades passed. New folks came to town and old-timers died off. During those years,

people talked less and less about the lynching and God’s purported vengeance on the town. By 1975, LaBelle had mostly forgotten the incident and was ready once again to start the clock.

New works were installed, and on Feb. 22, a collective sigh of relief rose from gathered residents as the hands of the clock began to move.

No one knows how long the clock worked, but documents at Hendry County Courthouse indicate that it was still operating in 1990.

But no more. Visitors driving through LaBelle today will find the clock’s hands perfectly still— and positioned right at 12 o’clock, about the same time that Henry Patterson asked for a glass of water back in 1926. Janet Papinaw, director of grants for the county, said earlier this year that volunteers had restarted the clock; it ran for only 30 minutes. The town is currently submitting a grant to repair the clock yet again.

Some believe that the repeated lightning strikes speak to the wrath of God, payback for the heinous lynching of a black road worker whose only crime was being thirsty. Others believe the connection to be mostly urban legend.

Only time will tell.

SOURCES: “LaBelle, The Town Where Time Stood Still,” February 1984, Gulfshore Life; The News of Hendry County 1922-1931, Ailsa B. Dewing, 1997; “Judge Herbert Rider and the Lynching at LaBelle,” The Florida Historical Quarterly, Vol. 59, No. 3 (Jan. 1981); “The Ku Klux Klan in the Sunshine State,” The Florida Historical Quarterly, Vol. 42, No. 3 (Jan. 1964); “Lynching Quiz Nearing Close,” Miami Daily News, Dec. 1, 1926; National Register of Historic Places Registration Form for Old Hendry County Courthouse, Nov. 8, 1990.

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speedbumps [ by marie speed ]

Teachable Moments EVERY FALL PART OF ME WANTS TO PACK UP THE BOOKS AND GO BACK TO SCHOOL.

I

was never sad when summer ended; going back to school was the beginning of the whole new world every year. It was new shoes (Buster Brown saddle shoes), plaid dresses, a lunchbox, Blue Horse notebook paper. When I was older, it was riding my bike to school, then driving mom’s car one day a week after I got my license. School was its own dazzling universe of cliques and boys and tests and tryouts, sweaty gyms and steamy cafeteria lines, fire drills, pep rallies, study halls.

But at its center were the teachers.

It sometimes takes decades—and a long career—to look back and see those faces again, the ones blurred by memory or gone altogether, the people who were the storytellers, the arbiters of our fate, the keepers of the red pen and the grade book and the pop quiz and the mimeograph machine. The ones who helped us grow up, and the few who saw something singular in our eyes or our work or our questions that made them take notice—and work hard with us because they believed in us and all of it and the future in general.

Miss Lily Garver, fourth grade, with her crimped steel-gray hair and her tiny floralprinted dresses, a folded

square of Kleenex tucked at her throat. That soft voice, the careful enunciation. She asked me to read my poem to the class; she came to dinner one night at our house.

Martha Gail Kelly, who kidnapped me from homeroom in seventh grade to help her in art class. She wore thigh-high suede boots and had a massive curly ponytail halfway down her back. She taught me life was too short to peel tomatoes, and even now, at age 88, says she’s “doing cartwheels down the beach in her mind.”

Miss Linda Crocker, who reminded me of Barbra Streisand; she encouraged me to enter the National Scholastic Writing Contest in junior high. I won first place in the nation—$50 and a Sheaffer’s pen—and they said my name over the loudspeaker during morning announcements.

There was Dr. Pschorr, who taught us high-school biology, one of the hardest courses I ever took. We memorized Latin names and prefixes and suffixes, and our midterm exam was the proper identification of obscure parts of the human skeleton, from ilium to epiphysis, disassembled and scattered over 30 desktops.

And there was college and grad school, the places I could dive into books as if my life depended on it, and write—this time to be read to my peers and to be discussed. There was the professor who made “Paradise Lost” spellbinding, and Bill Robinson, who brought film studies to life. Alistair Duckworth, who loved Charles Dickens, and of course, my beloved writing teachers Smith Kirkpatrick and Harry Crews, who scared and inspired me all at once.

There probably wasn’t a teacher I didn’t admire and learn from, and I suppose I’ve kept seeking them out over the years out here in the real world, from one job to the next. Still, there was something about the idea of going to class for the sheer purpose of learning or reading or discovering a new idea that only happened at school.

School was where the teachers were, and fall, this time of year, was when it started all over again.

I miss that. I think I always will.

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my turn

[ by john shuff ]

Fall Means Football THE GRIDIRON GODS RETURN AFTER A SEVEN-MONTH HIATUS.

I

t’s that time of year when a wake-up call goes out to what used to be every wife (especially mine) and every girlfriend, but today is directed at all of you (all 12 of you) who are non-football fans. The message is simple: Football, America’s game, is back. Be warned that for the next five months we fans will be armed with remote controls, flipping channels in search of the football game of our preference.

That’s the game where 22 perfectly made testosterone-filled men try to inflict pain on one another. For three hours of most any day of the week these gladiators participate in a rugby-style scrum trying to move an oblong-shaped ball over the opponent’s goal, thus earning them six points.

Despite the general acceptance of football’s sheer physical drama, its violence today has escalated to the point where so many rules are in place to curb injuries that sooner or later we might be seeing a return to flag football, or, in other words, a highly watered-down version of today’s game.

I don’t get it.

I believe Americans want to see the controlled violence inherent in football. It’s in the game’s DNA. You can’t avoid head injuries or broken bones when a 300-pound man collides with a 230-pound running back.

According to pro-football-reference.com, there were 352 players in 2011 that weighed more than 300 pounds—compared to three in 1980.

For the football junkie, there are now games (pro or college) almost every day of the week. Football is a big-money business, big money for college and the pros. Big money for coaches. Big money for college conferences. Last year, Alabama head coach Nick Saban pulled down $7.1 million. Locally, FAU’s Charlie Partridge earned $560,000, Miami’s Al Golden $2.3 million and Florida State’s Jimbo Fisher pulled down $3.6 million. The University of Florida’s new head coach, Jim McElwain, signed a six-year deal worth $3.5 million a year.

The influence of television money on football is even more profound.

Look no further than the National Football League, where, according to ESPN, the pot to be divided from 2014 is $7.24 billion—or $226.4 million per team. Whoa Nellie!

Television’s influence on football is staggering. It will remain that way as sponsors are willing to pony up $4.5 million for a 30-second commercial in the upcoming Super Bowl—or $150,000 per second. In January 1967, commercials during the first Super Bowl cost $42,000 for a 30-second spot. Times have changed over the past five decades; football has captivated the American sports landscape, vaulting past other sports in popularity. It has become the de facto national pastime. For the approximately 4 million young men playing football (from youth leagues and high school to college and the pros), the sport represents a lesson in discipline, sacrifice, hard work and teamwork. I bet many who read this will recall the relationships that they cultivated in playing football. They were built on trust and doing your job.

The smell of a crisp fall Saturday morning is in the air. You can almost smell the aroma of burning leaves. The car is ready for the tailgate packed with hamburgers, potato salad, hot dogs, chips, deviled eggs and 18 kinds of bourbon. You proudly wear your alma mater’s colors. No question, you’re ready for the sights and sounds of a football game—the band, the cheerleaders, the gladiators in combat as their shoulder pads collide. Football is back, and you’re a part of the action. If you can’t attend in person, you pull up a chair in front of the television at home with a few brewskis, chips and dip close by to immerse yourself in what you’ve been anticipating for the last seven months.

Lesson number one: Be sure that you keep control of the remote. That is the armchair quarterback’s first and foremost lesson. It’s a control thing. Just ask my bride—one of those 12 non-football fans—she will give you an earful.