Lighthouse Point Magazine, July 2023

E S TAT E S

t the outset of 2023, I would be highly remiss if I did not express my deep gratitude to my esteemed clientele for your ongoing suppor t Thanks to all of you, my career sales now approach $400 Million including $126 Million in sales over the last two years alone. It is my extreme pleasure to act as your trusted advisor in the purchase or sale of million dollar-plus proper ties

With the advent of the current buyer’s market, this year promises to be more challenging for sellers A market that necessitates my extensive buyer connections in feeder markets both at home and abroad, as well as my time-tested multi-media marketing program and proven negotiating acumen

Over the past decade I have helped countless affluent buyers, sellers and investors achieve their best result in all market conditions I invite you to be one of them…and look for ward to your call.

595 MILLION INFO: WWW F10354817 COM

1464 SE 7th St, Deerfield Beach

3 Bed, 2.5 Bath, Pool, $799,999

1672 SE 10th Ave, Deerfield Beach

3 Bed, 2 Bath, $574,000

SPOTLIGHT PROPERTY

Presqu’ile Estate

2900 NE 31st Avenue Lighthouse Point, FL 33064

This only of its kind Florida Landmark Estate designed by Randall Stofft was constructed in 2003 and not only has it never been offered but it will also never be duplicated again. Sitting on the 1.7 acre peninsula of Cap’s Island the 889 feet of shoreline of this remarkable estate is surrounded by the clear waters of the Intracoastal Waterway and Lake Placid. The home is almost 8,000 sq. ft. under air with 5 bedrooms, an office, and 5.5 baths. Total square footage of the buildings is 11,630 sq. ft. There is a 2 car garage attached to the main home with an additional building that has another 2 car garage plus a golf cart garage and huge storage area (all garages and storage air conditioned). Resort style pool with sit down bar and separate private spa. The existing concrete pier is 110 feet long with 3 power pedestals, fresh water, and a waste pump out.

Offered at $27,500,000

AD DESIGN BY PHOTO GRAPHIC PRESS, INC. (954) 816-3148

The Tinka Ellington Group

PLAY HARD WORK HARDER

CARDINAL GIBBONS STUDENT-ATHLETES HAVE DISTINGUISHED THEMSELVES IN THE CLASSROOM AND ON THE FIELD. CONGRATULATIONS TO OUR HARDWORKING AND COMMITTED CHIEFS AS THEY CONTINUE TO COMPETE AT THE COLLEGIATE LEVEL.

ADONIS ALLEN: FOOTBALL, WEBBER INTERNATIONAL UNIVERSITY / JESSE ANDERSON: FOOTBALL,

UNIVERSITY OF PITTSBURG / MACY BERG: GIRLS SOCCER, MIAMI UNIVERSITY / JESSICA CINCI:

GIRLS VOLLEYBALL, WINTHROP UNIVERSITY / TREY DUBUC: FOOTBALL, UNIVERSITY OF SOUTH

FLORIDA / MIA FRANCIS: GIRLS VOLLEYBALL, RUTGERS UNIVERSITY / ROBERT HAMMOND

III: FOOTBALL, FLORIDA ATLANTIC UNIVERSITY / RILEY HOLDEN: BOYS SOCCER, SPRING HILL

COLLEGE / TUGG HOLLANDSWORTH: BASEBALL, ILLINOIS STATE UNIVERSITY / AKERAH JONES:

TRACK AND FIELD, UNIVERSITY OF NORTH TEXAS / LOGAN KEOTHAVY: BOYS VOLLEYBALL, NORTH GREENVILLE UNIVERSITY / JOHNEL MAUVAIS: FOOTBALL, ALLEN UNIVERSITY / TORRENCE

MILLER: FOOTBALL, WITTENBERG UNIVERSITY / ANIYAH MOSLEY: TRACK AND FIELD, GEORGIA STATE UNIVERSITY / KAMARI MOULTON: FOOTBALL, UNIVERSITY OF IOWA / GREG OTTEN: FOOTBALL, UNIVERSITY OF SOUTH FLORIDA / JAYDEN OWENS: BOYS BASKETBALL, KEISER UNIVERSITY / LOUKIA PAPADAKOS: GIRLS VOLLEYBALL, GEORGE WASHINGTON UNIVERSITY / EMMA

RAMSINGH: TRACK & FIELD, AMHERST COLLEGE / DYLAN RIZK: FOOTBALL, UNIVERSITY OF CENTRAL FLORIDA / DANIEL SAPPIA: BOYS VOLLEYBALL, HOBART AND WILLIAM SMITH

COLLEGES / CHRISTIAN SILVERSTEIN: FOOTBALL, ALABAMA A&M UNIVERSITY / ANDREA

STAMPONE: GIRLS SOCCER, GARDNER-WEBB UNIVERSITY / PATRICK STEPELTON: FOOTBALL, UNIVERSITY OF MIAMI / JASON TRUJILLO: BOYS SOCCER, HAMPDEN-SYDNEY COLLEGE / MICHAEL VAZQUEZ: BASEBALL, PALM BEACH STATE COLLEGE / BRAYDEN WALKER: FOOTBALL, CORNELL UNIVERSITY / CONAL WALSH: FOOTBALL, STETSON UNIVERSITY / BROC WEAVER: RUGBY, LIFE UNIVERSITY / THIAGO ZAMPROGNO: BOYS VOLLEYBALL, UNIVERSITY OF CALIFORNIA, LOS ANGELES

Celebrate Summer

Don’t let the dog days of summer lull you into a doldrum. Bust out the blender, the glasses and the shaker — we have some delightful fruit-forward cocktails to turn any hot summer day into a mini celebration. And because we love a good nosh, there are a few appetizer recipes too.

Cover Flashback

The August 2016 we featured a photo of Chuck McLaughlin as a young Marine from 50 years ago. This Independence Day, we look back at one of our iconic magazine covers.

C: 954.895.1342

Henry.Thomas@cbrealty.com

Lighthouse Point

Offered at $5,700,000

Lighthouse Point

Asking: $1,250,000

Representing Buyer

Boca Raton

Sold: $1,505,000

Represented Buyer

Lighthouse Point

Rented: $5,500 per month

Represented Landlord

www.ThomasGroupRealEstate.com

HENRY THOMAS, MBA Broker Associate

3030 NE 44th Street

1750 SW 2nd Avenue

2121 NE 32nd Court

4430 NE 28th Avenue

CALL US! 954-299-5592

CONTRIBUTORS

David Ehrenfried • Gregory Edwards

Craig Haley • Michelle Hays

Mrs. Kossenfloffer • John Piotrowski

James Terlizzi • Martin Zevin

PHOTOGRAPHER

Jeff Graves

CHIEF FINANCIAL OFFICER

Jay Petkov

WEBS IT E ADMINISTRATOR

Pavel Mohajon

PUBLISHER

Richard Rosser

CREATIVE DIRECTOR

Susan Rosser

advertising Call 954-299-5592

Chris Peskar chris@pompanomagazine.com 904-881-1573

Sam Rosser sam@pointpubs.com 954-629-5163

Lisa Spinelli lisa@pointpubs.com 954-818-0266

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TEXT OR CALL! 954-299-5592

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Lighthouse Point magazine is published monthly by Point! Publishing and delivered free of charge to residents of Lighthouse Point and selected homes in Deerfield Beach. Copies of Lighthouse Point magazine are available at UPS in The Shoppes of Beacon Light.

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Drop us a line and let us know what you’re thinking. Lighthouse Point magazine is all about community. Your ideas and comments are important to us. All letters to the editor may be edited for grammar and length. Send letters to:

Editor, Lighthouse Point magazine 2436 N. Federal Hwy. #311 Lighthouse Point, FL 33064 or email editor@pointpubs.com

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Lighthouse Point and Deerfield Beach! magazines are owned and published 12 times per year by Point! Publishing, LLC. Copyright 2023 by Point! Publishing, LLC. All rights reserved. No part of this magazine may be reproduced without the prior written consent of Point Publishing, LLC.

Requests for permission should be directed to: editor@pointpubs.com.

Cocktail Hour

BY SUSAN ROSSER

Iremember complaining to a coworker years ago that I frequently found myself floundering during that undefined stretch between the afternoon and dinner. What is one to do during these murky hours when it is too early for dinner yet too late for daytime adventures?

Without hesitation, she said, “Silly girl, that’s cocktail hour.”

And so it began — my fondness for the cocktail hour.

I wouldn’t consider myself a big drinker, but I do enjoy a glass of wine or some other concoction before dinner. And when the stars are aligned, there is cheese involved.

For me, it’s the ritual of cocktail hour that holds the true allure. I know this because I occasionally fill a wine glass with seltzer or iced tea — and voila — it’s a party now.

The cocktail hour, in all its celebratory splendor, ushers in the day’s end, signaling it’s officially time to relax.

In this issue, after extensive research with my assistants (who also happen to be my husband and offspring), we have developed several summertime-themed cocktails.

And naturally, because I also love a nosh before dinner, many libations are paired with a tasty snack — although plain old potato chips work with everything.

A delightful summer cocktail (and you can serve them virgin style for youngsters and those abstaining) can turn even the most humid, hum-drum South Florida summer day into a small celebration of sorts.

Let’s be honest; summer in these parts can be a long, hot slog of a season. Fix yourself a drink and relax.

THE LOWDOWN

Please confirm events prior to setting out on your adventure.

Independence Day 2023

Pompano Beach 4th of July Fireworks Extravaganza

WHEN: Tuesday, July 4 | 5:30pm - 9:30pm

WHERE: Fisher Family Pier, 222 N Pompano Beach Blvd., Pompano Beach

COST: Free

WHAT: Celebrate Independence Day at the Pompano Beach Annual 4th of July Fireworks Extravaganza. The festivities begin at 5:30pm with live music from Rubixx Band, an ‘80s Tribute Band. Then, at 7pm, the Speaker Box Band will take the stage to perform some of your favorite Top Hits from the ‘80s through today. All live music will occur on the beach, just south of the Fisher Family Pier. The Fireworks Show begins at 9pm sharp, and you won’t want to miss it!

Blankets and lawn chairs are welcome; however, personal fireworks, glass containers, alcohol, personal drones and pets are prohibited. The Fisher Family Pier will be closed Tuesday, July 4 and will reopen for regular hours on Wednesday, July 5. Available parking is located at the end of Atlantic Boulevard and A1A. Both street parking and the Pier Garage are also available. Starting at 8:45pm, eastbound vehicular traffic going on to the barrier island will be shut down during the fireworks show. It will reopen once the fireworks have ended. Pedestrians will still have access to walk across the bridge the entire day and night.

Deerfield Beach 4th of July Celebration

WHEN: Tuesday, July 4 | 5 – 9:30pm

WHERE: Main Beach Parking Lot, 149 SE 21st Ave, Deerfield Beach COST: Free

WHAT: This year’s Fourth of July event will return to Deerfield Beach. The celebration kicks off at noon with music, vendors, and more. The night will be wrapping up with a spectacular fireworks show! The fireworks will begin at 9:05pm sharp.

Revelers can look forward to more than fireworks. The live music starts at 5pm with Andrew Morris. Force Majeure goes on at 6:30om and Whiskey Country will play at 8pm.

Parking and Transportation On July 4, Ocean Way from Hillsboro Boulevard to SE Fourth Street, the Main Beach Parking Lot, the lot behind Ocean Rescue, and the Pier Parking Lot will close, and reopen the morning of July 5. SE Second Street and SE First Street will close at A1A, Monday, July 4 at 6am, reopening on the morning of July 5. On July 4, from 6 – 11pm, the Hillsboro Boulevard Bridge will remain locked down for pedestrian traffic. Parking on the barrier island will be limited during the event. Complimentary parking will be available at the Cove Shopping Center, Sullivan Park, and St. Ambrose Catholic Church. Attendees can walk across the bridge to the event or take the complimentary shuttle service that will pick up at the Cove Shopping Center, St. Ambrose, and drop off at SE Fourth Street.

Julie Adler Mahfood

Available and Just Sold

Available | Fort Lauderdale | 2231 NE 62nd Street | $1,330,000 | 4 BR, 4 BA Pool home in Imperial Point. Web# F10371036

Available | Lighthouse Point | 1961 NE 29th Street | $825,000 | 3 BR, 2 BA Pool home. Web# F10382413

Available | Lighthouse Point | 2758 NE 30th Avenue, 4C | $424,500 2 BR, 2 BA Intracoastal waterfront condo. Web# F10382828

Just Sold, $20,000 Over Asking Price for $1,285,000 | Lighthouse Point 2510 NE 51st Street | Web# F10371024

“Julie is a true professional! This was our 2nd time working with her, and she was our only choice when selling our home after she did an amazing job selling my mother’s house a few years back. She was always available and willing to help with anything at all. She knew we were getting the house ready for the listing photos, and actually came over to help stage the furniture for the best outcome. Very impressive! She is extremely experienced and we trusted her completely when it came time to decide on the listing price. We had multiple offers and sold $20,000 over the asking. Thank you, Julie!” - Val and Tammy, Sold in Lighthouse Point 5/2023.

Connect with Julie today to receive a market update and start a conversation on how she can help turn what you love into where you live.

Julie Adler Mahfood

Executive Director of

M 954.304.4424

Luxury

Sales Sales Associate

julie.mahfood@elliman.com

CITY BEAT

BY DANIELLE CHARBONNEAU

A Request to Amend the Lighthouse Point Yacht Club Development Agreement Has Been Retracted After Commission Deferred Decision to Planning & Zoning

Master Permits remain one of the last hurdles in the way of Yacht Club development progress

After a lengthy May 23 City Commission meeting which resulted in a vote to punt the issue to the Planning and Zoning Board for review, a request to amend the Development Agreement for the Lighthouse Point Yacht Club has been retracted by Lighthouse Point owner and developer Terry Patterson.

If the request had not been retracted, the process for funneling the amendment proposal through the Planning and Zoning Board would have delayed a verdict on the request until at least September, following a Board meeting, two public hearings and at least one additional City Commission meeting. This drawn-out timeline, Patterson said, prompted him to retract the amendment request.

“What I was asking for from the Commission could have been approved at the Commission level by the middle of July and we could have started our preparations,” said Patterson in a public statement. “However, since three of the Commissioners instead chose to skirt their responsibilities to the Planning and Zoning Board, this process would now be over at a minimum in mid-September…Once we agree to the changes through Planning and Zoning, only then can

the agreement come back to the Commission, who should have just dealt with it themselves.”

Before it was retracted, the amendment request was to allow Patterson and his team to start demolition on the old clubhouse in advance of meeting a requirement currently laid out in the development agreement.

According to the current agreement, Patterson must first show the Commission “proof of financial viability” for the project. While the

yet approved demolition to begin. Once demolition begins, according to the current development agreement, the clock starts on a strict construction timeline.

In order to get finalized bank loans — which would assumably satisfy the “proof of financial viability” requirement laid out in the development agreement once shown to Mayor Kyle Van Buskirk — the bank must first see the master permits, city-stamped plans and builders risk insurance. Thus, Patterson said he must first await the approval of the master permits before he can show the Mayor the finalized construction loan paperwork.

“I have never asked to change it [the financial viability requirement]. However, I won’t formally present it to the Mayor until our master permits are ready to be issued,” Patterson wrote in a letter to yacht club members.

agreement is not precise on what constitutes proof, a previous letter of intention from Colorado Savings Bank, which stated it intended to cover $25,500,000 in construction costs of the residential units, was deemed insufficient proof by the City Administration, which has not

Those permits, however, have faced significant delays. Roughly six months ago, the clubhouse building plans hit an unfortunate and unforeseen hurdle when the Pompano Beach Fire Marshall responsible for approving them (because Lighthouse Point does not currently have a Fire Marshall), disagreed with a previous verdict made by the Planning and

ABOVE Aerial view of the Lighthouse Point Yacht Club ©Google Maps, 2023

Lighthouse Point Yacht Club Development Update

Zoning Board to design the building for a max capacity of about 400 people determined by the indoor space. The Pompano Beach Fire Marshall was adamant that the plans needed to be designed for a max capacity of almost 1,600 people to reflect the capacity of indoor and outdoor spaces. Despite the plans having been approved by Planning and Zoning, this determination by the Pompano Beach Fire Marshall forced Patterson and his team to go back to the drawing board to do a clubhouse redesign.

This “came at great cost,” said Patterson at the Commission meeting.

Because of this delay, Patterson was hopeful the City Commission might be flexible on amending the development agreement to allow demolition to begin and not start the clock on the full construction

timeline until vertical build begins.

At the May 23 Commission meeting, the topic of amending the agreement was intensely discussed for more than 2.5 hours between the Mayor, City Administrator, City Commissioners, Patterson, members of the Lighthouse Point Yacht Club staff and Lighthouse Point residents who appeared passionately at the podium to express their frustrations and fears surrounding the development. Ultimately that meeting resulted in a vote to send the issue on to Planning and Zoning.

Now that the amendment request has since been retracted, Patterson will stay the course to wait for the master permits to be issued.

“I keep saying that our permits are imminent but that the last 5 percent push is always the toughest,” said Patterson in his

CORRECTIONS FROM JUNE 2023

In response to a previous article in the May 2023 issue of Lighthouse Point magazine, the Lighthouse Point Yacht Club reached out to Lighthouse Point magazine to clarify some points. Here are the facts we feel warrant clarification:

1) Reporter misused the term club calling the club “defunct” and saying the amendment request was to demolish the “club.” The Lighthouse Point Yacht Club is not defunct. It is still operational, running events and programs with an active membership. The request was to tear down the clubhouse building, not the club in its entirety. The term “clubhouse” should have been used to distinguish the clubhouse building from the Club entity itself.

2) The article published the letter of intention from Colorado Federal Savings Bank, and explained this letter showed only funds for 16 of the 22 residential units. The funding of only 16 units was intentional as Phase

One of the development project includes only 16 residential units and the entirety of the commercial Yacht Club (including the clubhouse, pool, youth center, bistro, marina perimeter wall and parking). As corrected by the Yacht Club: “The purpose of the Developers Agreement is to ensure the construction of the Clubhouse and Yacht Club commercial elements, not the residences. Therefore it is irrelevant whether we build the residences or not.” As of print time, no letter of intention has been submitted on public record to show intent of funding from a lender for the commercial club, but Mr. Patterson has said: “We have invited all commissioners to meet privately with us to review all bank term sheets and letters of intent for both sides of the project.” Ultimately, per the development agreement, Mayor Kyle Van Buskirk will have the final say when he feels “proof of financial viability” has been shown for both sides of the project.

letter.” The silver lining is that our Mayor Kyle Van Buskirk, City Administrator John Lavisky, and all the city employees are working diligently to get our permits through the process. Due to this positive fact, we have pulled our requested development agreement amendment from the City Commission and will place our bets with our Mayor and City Staff. No more asking the Commission to work with us to speed things up.”

The new clubhouse plans, which were resubmitted to the City of Lighthouse Point on May 17, are still under review. According to Lighthouse Point Yacht Club owner and Community Outreach Director Jessica Easterling, who checked the status on June 14, some trades, including plumbing, electrical and mechanical, had made comments on the plans, which were then in structural review. No comments had been added for the fire review. City Administrator John Lavisky said a meeting was scheduled for June 16 between the Lighthouse Point building department and Joseph Gratton, from Lighthouse Point Yacht Club Investments, to review all comments.

According to Sandra King, the City of Pompano Beach’s Strategic Communications Administrator, the new clubhouse plans had not yet been sent to the City of Pompano Beach for Fire Marshall review as of June 13. The Lighthouse Point building department will pass them to Pompano Beach.

The plans for the tennis center were largely approved, with only minor comments to apply. The plans for the townhomes had not yet been resubmitted as of June 14, but according to Easterling, were projected to be resubmitted by approximately June 21. Y

HAPPY SNAPS

Deerfield Beach Cleanup

DX Divers hosted over 600 scuba and snorkle divers who cleaned trash and fishing gear from under the pier.

Be a Magnetic Leader

We have all known leaders that have had a significant influence on our lives and the lives of others. They seem to have a majestic quality that makes people gravitate to and want to follow and be around them.

What is their special sauce?

Best-selling author, world-renowned speaker, and leadership expert John Maxwell says that leadership in a word is influence. If someone claims to be a leader but has no followers, they are just taking a walk. What makes remarkable leaders so influential? What makes them incredibly successful, in great shape, with amazing relationships with their families and friends?

Here are four commonalities that many of the best leaders exemplify.

1. The Best Leaders Practice Leadership by Example

The best leaders lead from the front! That’s right. They never say, “go do that.” They say, “Let’s go do that.”

They realize that 98% of learning is observational. That’s why when parents say, “Do it because I said so,” it never works.

The best leaders know they are continually on stage. My original martial arts instructor was incredibly successful in business, with multiple schools. He spent a lot of focused time planning and

BY CRAIG HALEY

Great leaders know that most people don’t go as far as they can, they go as far as the leader goes.

2. The Best Leaders are Great Listeners

The old adage that we have two ears and one mouth, so we should listen twice as much as we talk, is so true! Great leaders are naturally curious, or they learn to become curious.

Dean Graziosi, a successful entrepreneur, author, and speaker, said something incredibly profound about success in business and leadership

, “People don’t buy or act when they understand you. They buy or act when they feel understood by you.”

3. The Best Leaders Create a Compelling Vision

In the Bible, it says, “Without vision people perish.” This is the case in business, on sports teams, and virtually everywhere else.

Author Jon Gordon describes how the best leaders share their vision in order to compel people to act. He said,

“You must share your vision with the team. You must make it clear what you expect the launch to be like and how you expect the team to work together with no infighting and no egos getting in the way. And tell them how you expect everyone to come together for the collective good of delivering a stellar performance (product, service, etc.), If you don’t clearly communicate your vision of the road ahead, no one will want to travel with you.”

4. The Best Leaders Know They Are Not the Right Leader for Everyone

Human beings are so different from one another. Consider the various people in your life and their diverse personalities. It is impossible to lump everyone together in one box.

In business, companies focus on their “Dream 50”, which are their 50 best clients, because they know if those customers are happy, they will refer their friends who are probably very similar. Sometimes businesses have to fire customers because they are not a good fit, which is OK.

Jon Gordon talks about getting rid of the “Energy Vampires.” Those are the people that are negative, pessimistic and gossipy. The best leaders have many more things in common than just these four qualities; however, these four are powerful and will help you take your leadership skills and abilities to a much higher level. Y

Master Shihan Craig Haley is the Seventh Degree Black Belt instructor at Elite Force Martial Arts, eliteforcemartialarts.com.

CARDINAL GIBBONS HIGH SCHOOL

SALUTES THE TOP TEN PERCENT OF THE CLASS OF 2023 AS THEY CONTINUE TO STRIVE FOR EXCELLENCE!

Other college acceptances for the Class of 2023 include: Alabama State University, Auburn University, Barry University, Clemson University, Cornell University, Embry-Riddle Aeronautical University, Florida Atlantic University, Florida International University, Louisiana State University, Loyola University Chicago, Michigan State University, Nova Southeastern University, Ohio State University, Pennsylvania State University, Purdue University, St. Thomas University, Stetson University, Texas A & M University, The University of Alabama, University of Colorado Boulder, University of Miami, University of North Florida, University of Pittsburgh, University of South Florida, Virginia Tech

www.cghsfl.org | 2900 N.E. 47th Street, Fort Lauderdale, FL 33308 | (954) 491-2900

Toula Petros University of Florida

Jenna Haupert Florida State University

Keira Raymond University of Florida

Kelly Hoover Florida State University

Alessandra Conard University of Florida

Emily Baldwin University of Florida

Fabiana Isasi Johns Hopkins University

Kali Putzig University of Florida

Isabella Hampel University of Florida

Sofia Rizzo University of Central Florida

Maria Uzcategui Rivas University of Florida

Emma deRochemont University of Florida

Brooke Higgins University of Florida

Andrea Stampone Gardner-Webb University

Hunter Anderson University of Florida

Kaitlyn Armbruster University of Michigan

Madisyn Moore University of Florida

Juliana Sirop University of Florida

Spencer Jones Florida State University

Dylan Clark University of Florida

Grace Tychesen Florida State University

Macy Berg Miami University

Arthur Antal University of Florida

Paul Lagerbloom University of Georgia

Ella Imperato University of Hawaii at Manoa

valedictorian co-salutatorian co-salutatorian

If You Now Have Equity in Your Home, Consider Doing a Trust

BY MARTIN ZEVIN, ATTORNEY

In 2012, I wrote an article recommending against doing a revocable living trust if you were “underwater” with your mortgage. I wrote that article just before the housing market in South Florida began to recover.

The last five years have seen significant increases in property values, resulting in many homeowners now having positive equity. In the third quarter of 2015, 322,701 homeowners in Palm Beach, Broward and Dade counties owed at least one-quarter more than the market value. However, according to a front-page article in the May 29, 2023 Sun Sentinel, the median sales price of a single-family home in Broward County rose 2.7% in April to $575,000. Therefore, most homeowners now have equity in their homes.

In the article I wrote in 2012, I advised clients to live long enough to see their properties increase in value to exceed the mortgage amount; at that time, they could come back to me to discuss a revocable living trust. That time is now here.

Without equity in your home, paying an attorney the fee and costs involved in creating a trust does not make sense since you would burden your heirs with a property with negative equity. However, once that equity turns positive, you are doing your heirs a favor by eliminating the time and money involved in going through probate. Remember also that the trust is called a “revocable living trust,” which means that, as long as you are alive, the trust remains with you. You can always sell your home and buy a new home as trustee of your trust. You do not need to change the trust unless you want to change the beneficiaries for the new property. You can also buy additional properties, in Florida or out of state, as trustee of your trust.

Therefore, if you now have equity in your home, you should seriously consider creating a trust. Transferring your home to the trust will not change your homestead or real estate taxes.

In addition, regardless of the equity in your home, it is extremely important to have current advance care directives to protect you if you are incapacitated. These include the durable power of attorney (which must specifically include the address of your property) as well as the designation of health care surrogate and living will. New Florida laws could mean that your current documents need to be revised. Y

Martin Zevin is available to discuss wills, trusts, estates, probate and is available for free consultation regarding personal injury claims or car insurance coverage. For more information call 954-569-4878 or visit martinzevinpa.com.

Five Big Asset Protection Planning Mistakes —

and How to Avoid Them

BY GREG EDWARDS

If you have substantial assets, you may be a target for frivolous lawsuits. That’s why it’s important to consider asset protection strategies that can create barriers to protect your wealth. Here are five major mistakes that we see commonly made when the affluent engage in asset protection efforts — and how to avoid them.

MISTAKE #1: Starting asset protection planning after knowing you can be sued. While there are many ways to protect your wealth, they tend to be ineffectual if they’re done too late. To avoid this mistake, engage in asset protection planning as early as possible. Without question, you want to protect your assets before you need to.

MISTAKE #2: Not having enough (or the proper) liability insurance. Part of effective asset protection planning is ensuring you have the right kinds and amounts of liability insurance. Many people could significantly benefit from larger umbrella liability policies. But often, they don’t think of this. Additionally, many accomplished business owners have substandard general liability coverage. Many business owners might also benefit from higher-quality (and more customized) directors and officers liability coverage.

MISTAKE #3: Failing to approach asset protection planning in coordination with your other wealth planning efforts. While you can engage in just asset protection planning, there can be considerable benefits if your plan considers other areas, such as estate planning and income tax planning. A holistic approach to wealth planning enables you to understand the trade-offs you are making and any risks you might otherwise overlook.

MISTAKE #4: Not understanding what you did and why you did it. If you cannot explain the intended results of your asset protection planning and why you did what you did — at a big-picture level — there is a good chance your planning will not deliver the protection you seek. In legal depositions, for example, there is a strong possibility a court will become suspicious and set aside asset transfers if you cannot explain the what and why driving them.

MISTAKE #5 : Failing to work with a skilled professional. Some asset protection planning professionals know just enough about asset protection strategies to get themselves and you — into trouble. For you to get the optimal benefits of asset protection planning you seek, you need to work with a proper authority in the field — for example, someone other financial professionals recognize as an expert on asset protection planning.

Stress-testing an asset protection plan

If you’re unsure how well your wealth is safeguarded from frivolous or unfounded lawsuits, consider stress-testing your current plan.

The first step involves determining your high-probability significant risks. What is likely to happen? And if a risk is likely to happen, how detrimental will it be to you? This can be an actuarial calculation, or — as many people do — you can make an estimate.

Next, decide how concerned you are about the risks. This may involve balancing different needs, wants and trepidations.

Then, you and an asset protection specialist should evaluate your current asset protection plan. An analysis is done, incorporating high-probability significant risks, your concerns and what you have in place to protect your wealth. Based on the outcome of this analysis, you decide on the next steps. Actions can range from not making any changes to making dramatic changes.

Ultimately, you want to feel confident that you have a plan that reflects your needs and preferences — and balances your asset protection goals with other key elements of your overall wealth plan. Y

Please call Greg and his team at 561-361-8140 ext 229 to discuss your financial plan. ACKNOWLEDGMENT: This article was published by the VFO Inner Circle, a global financial concierge group working with affluent individuals and families and is distributed with its permission. Copyright 2023 by AES Nation, LLC.

The information above has been obtained from sources considered reliable, but no representation is made as to its completeness, accuracy or timeliness. All information and opinions expressed are subject to change without notice. Information provided in this report is not intended to be, and should not be construed as, investment, legal or tax advice; and does not constitute an offer, or a solicitation of any offer, to buy or sell any security, investment or other product. Representatives offer products and services using the following business names: Lawless, Edwards & Warren (LEW)-insurance and financial services | Ameritas Investment Company, LLC (AIC), Member FINRA/SIPC - securities and investments | Ameritas Advisory Services (AAS) - investment advisory services. AIC and AAS are not affiliated with LEW

Classes being filled on a first-come, first-served basis. Register now!

DID YOU KNOW?

As of July 1st, Florida’s Family Empowerment Scholarship removes income restrictions and enrollment limits, allowing you to receive a school voucher containing the amount that your public school would have received if your child had attended. The voucher can be used to pay for private school tuition. Therefore, St. Joan of Arc is now more accessible for your children. Schedule a tour of our school!

25 Valedictorians or Salutatorians have been St. Joan of Arc Alumni at local High Schools in the past 17 years, reaffirming that St. Joan of Arc is a foundation for the future!

• Pre-Kindergarten 3 through 8th Grade

• High academic standards

• Christ-centered community of faith

• Technology skills essential in the 21st Century

• Emphasis on social justice and service

• 1:1 Digital learning environment K–8th Grade iPads

• State-of-the-art Athletic Center

• Arts Conservatory and STREAM Laboratory

• All-weather Gazebo with USDA standards Cafeteria

• Fully accredited with state-certified faculty

• Extended care daily, in a safe and secure campus

• Pre-Kindergarten 4 tuition discount available

• Assorted clubs, including academics, sports and fine arts

SCAN THIS QR CODE WITH YOUR CELL PHONE TO REQUEST ADDITIONAL INFORMATION

For more inFormation, please call 561.952.2946•inFo school@stjoan.org

501 sW 3rd avenue, Boca raton, Fl 33432•12 minutes From lighthouse point!

https://stjoan.org/wp/school/

Stars and Stripes; Fins and Bugs

BY JOHN PIOTROWSKI

Happy Independence Day South Florida! What a wonderful time of year. We start the month with fireworks and end with another famous South Florida Holiday – Mini Lobster Season! Anglers of all types have this mini lobster season of two days circled a year in advance on the calendar. Whether you are looking for these spiny critters in the Keys or on the first and second reefs, it is fun in the sun for the whole family.

Now is the time to get your tanks filled, your hookah rigs working, and your tickle sicks straitened. One of the most important things to do is to have your measuring gauge attached to your tickle stick. The lobsters are supposed to be measured immediately after being caught and before they are removed from the water. That is why it is crucial to have a measuring gauge. The lobsters need to be a minimum of 3 inches from the front of the carapace (hard shell between the eyes) to the back of the carapace just before the tail. However, you have to catch one first before you need to worry about measuring.

Catching these quick bugs can be more challenging than you think. Taking your mini-season team to the pool and practicing technique, breathing, and coordination is not a bad idea. Hasty, over-excited and hectic lobstering rarely works. The slow, deliberate and calm lobster fisherman usually wins. There is an art to catching lobster. Finesse goes a long way in getting a lobster out of a hole and into your net. Gently tapping the lobster and coaxing him to shoot backward into your bully net and not into the grass or the next rock depends on your skill level, patience and execution of a well-conceived plan of attack before you start poking around.

The season is July 26 and 27; the window opens at midnight. Some brave anglers will be out there well before sun up. A little bit of pre-planning and scouting will go a long way. You want to have plenty of spots picked out so you can move around if it’s crowded.

year there are unfortunate incidents during mini-season. It is paramount to take proper safety precautions. Never dive or free dive alone. Ensure you have your diver down flags and stay within swimming distance from the boat, given the current conditions.

The members of the LHPSSA have an annual mini-season competition and wrap-up party at the Lighthouse Point Lobster Commissioner’s house — a man in no need of introduction in our parts, never short on jokes – the man, the myth and the legend — Frank Schmidt. Frank is always open to sharing best practices and sometimes a good fishing spot. He can also fill you in on Bug Fest. This year is the 10th anniversary of the Bug Fest competition and event. Festivities are held between July 26-30 and usually feature cash prizes, dive gear and awards for divers competing in the Bug Hunt. There is a $30 cost to enter. Registration for the Bug Hunt is available online atwww.discoverlbts.com/bugfest and at Gold Coast Scuba in Lauderdale-By-The-Sea.

FOR MORE INFORMATION

One scouting trick might be to find someone with or acquire the CMOR mapping chip, look for isolated coral heads or ledges, and find some new spots that might be a little off the beaten trail.

Visit

It’s also good to have a dedicated captain or “bubble watcher” — someone familiar with diving safely. Every

Bug Fest usually has wonderful activities like parties, concerts and more. So whether it’s fun for the family or more serious competition, it’s a great time and sport to be involved with. Y

The Lighthouse Point Saltwater Sportsman’s Association is a valuable source of information and anglers ready to help. Follow them on Facebook and Instagram or inquire how to become a member.

TOP Frank Schmidt BOTTOM Mark Repetski

Love is Like the Ocean

My dad and I loved to watch storms. We would put on our raincoats, get in the car, and head for the beach, where we could see the storm clouds swirling in the sky above the ocean. We were storm chasers!

We were mesmerized by how the dark stormy clouds slowly crept towards us like a lion stalking its prey. We knew the rain would soon be upon us, yet my dad and I still walked toward the sea. We felt the wind pushing against our chests with a warning. When we got close

BY MICHELLE HAYS

tations of the ocean than love. We know and accept that the sea is ever-changing. We expect the ocean to be rough, tumultuous, fierce, and sadly, even destructive at times. No one expects the sea to be calm and inviting all the time. Yet, we still love and enjoy the ocean. We love to stare at it, swim in it, take our boats out on it, and explore the depths of it. Yet, despite the pain and destruction it can cause, the sea still enchants most of us, and we always go back for more.

Isn’t love ever-changing? Then why are so many of us willing to abandon love? Some of us decide to stop being loving and give up trying to make each other happy. When you think about it, it just doesn’t make sense. Can you imagine never enjoying the ocean again because it is angry and destructive during hurricanes? No more fun on the ocean because during storms, the sea doesn’t behave as you would like. No more boating. No more sitting at the edge of the shoreline with our feet in the water at the beach. No more lobstering. No more fishing. Would you abandon the ocean because it isn’t always calm and enjoyable? Of course not! We love and accept the ocean just the way it is!

Like the ocean, we must accept love just as it is. Love has high and low tides. Some days we can see the bottom. On other days we fear what is lurking below the surface. We tread water because love is deeper than we thought. Our egos get thrown against the rocks. We might be drifting together peacefully and then unexpectedly be separated by an enormous wave. Sometimes we will feel like we are drowning one day and then find ourselves playfully splashing and laughing the next. That is the nature of love.

enough, we would be captivated as we watched the waves growing wilder and fiercely crashing and splashing as they slammed the shore. Most people were frantically packing their beach blankets, taking down their umbrellas, and running for their cars! Not us! My dad and I were not fair-weather friends of the sea! We thought the ocean was captivating and loved to be near it, no matter the weather.

Love is like the ocean. However, we have very different expec-

Embrace the concept that love, like the ocean, is ever-changing. Learn to expect tidal waves of emotions and everything that goes with it along the way. That’s the way love goes. When you look at your partner today, consider going back for more of the good stuff. More trust. More vulnerability. More respect. More communication. More acceptance. There is so much good in your relationship, even during the storms. Don’t be a fair-weather friend to love!

My dad passed away in 2020. I miss chasing storms with him. Now and then, when I walk along the seashore and see a storm brewing in the distance, I smile and remember... some things you can only learn in a storm. Y

Knights of the Round Table: The Next Generation

BY JAMES TERLIZZI

Most people have heard of King Artur and the Knights of the Round Table, but few know anything about their progeny, so allow me to fill the void:

King Arthur’s son, Ralph, won the crown by pulling a sword out of a block of Parmigiana cheese (I believe it was Reggiano brand). The sword was known as “Exterminator” and had magical powers, but it was mostly used to kill cockroaches in the corners of the castle.

King Ralph established the “Knights of the Square Table. “This was because he was an environmentalist, and building a round table wasted too much wood. His wife, “Guinandbearit,” was nowhere as pretty as Guinevere, Arthur’s queen. As a matter of fact, she was known as the “face that could stop a sundial .”She was unrelated to Gwyneth Paltrow, whose mother was Blythe Danner, but I digress.

The knights were not as glamorous as their predecessors, but some information is available. For example, “Sir Galahead” had a skull twice the normal size. He had a difficult time buying hats.

“Sir Cumference” was so huge he made “Friar Tuck” look skinny. (My apologies for mixing the legends.)

“Sir Gawain” became “Sir Come On” as he rarely believed anything anyone said. Rumor has it this is where President Biden got the term “come on, man.”

The knights abhorred slang, which is why “Sir Geraint” became “Sir Gerisnt.”

“Sir Bors de Ganis,” one of the lesser-known knights, used to fall asleep at the table during long-winded speeches. His counterpart suffered the same affliction, thus the name “Sir Bored Stiff.”

“Sir Bredbeddle” also was known as the “Green Knight.”

He showed up in Camelot at a Christmas feast. He had green hair, green skin and a green horse. I guess that’s how he got his nickname.

King Ralph’s coterie had a “Yellow Knight.” It turns out he had jaundice caused by drinking too much mead. The round table group had the services of “Merlin,” the magician. He was noted for his treatment of underarm odor. He would make you disappear so no one could tell where the stink originated.

The Knights of the square table also had a magician and alchemist, “Marvin the Magnificent .”He was not very popular, as his greatest accomplishment was to turn gold into lead.

King Arthur’s knights had a code of chivalry. They would not commit murder or treason. They would give mercy to anyone who asked, even in battle, and they would help a damsel in distress.

King Ralph’s followers also had a code. They would not commit murder except if the blacksmith did not have their armor ready on time. They would not commit treason unless the pay was better with the other side, and they would only eat skinless frankfurters. As for damsels in distress, they were not required to help the ugly ones. Y

Thanks to my sister, Gloria, for her inspiration.

Sangria!

When my wife and I lived in New York City many years ago, we rented a tiny high-rise apartment on East 46th Street near Second Avenue and up the street from the United Nations Garden and the East River. There were hundreds, even thousands, of restaurants of every kind in nearly every direction. We both worked long hours for consulting firms, so consequently we ate out a lot. It was great fun though expensive. I later re marked to friends that our credit card bill went into shock when we moved to suburban New Jersey and began to eat meals regularly at home.

Of the many New York City restaurants we liked, one of our favorites for Spanish food was the bustling but cozy Sevilla Restaurant and Bar

BY DAVID EHRENFRIED

waiters delivered it to the table in big clear pitchers with long wooden spoons for stirring the tasty mixture of red wine, fruit juice, liqueur, and cut-up citrus fruits, among other ingredients. What a treat!

Like any good mixed drink, good sangria transforms modest ingredients into something that’s usually better and more satisfying than the sum of its parts. If you haven’t had sangria, it’s simply an alcoholic fruit punch made with a good but inexpensive bottle of medium-bodied red wine, such as tempranillo or garnacha (the Spanish name for grenache) and a touch of orange liqueur, brandy, or other spirits. The fruity part of traditional sangria includes orange, lemon, or other fruit juice, sugar or syrup, and slices of fresh fruit, notably oranges, lemons, limes, apples, or peaches. Often spices like cinnamon, anise, rosemary, or mint are added, as well. The ingredients are combined, and then refrigerated for two to eight hours so the flavors blend. The sangria is then poured into glasses over ice—or not—perhaps with some seltzer or club soda. Any remaining Sangria, if that’s possible, can be kept in the fridge for a few days. After that, the fruit and the rest of the mix will likely have started to lose its flavor and freshness.

The Origins of Sangria

on the corner of Charles and West 4th Streets in Greenwich Village. (Opened in 1941, I think Sevilla may now be the oldest continuously operating Spanish restaurant in New York City.) Its ambience was what one would have expected for an old, venerable Village establishment: warm and festive with dark wood paneling, close wooden booths and tables, busy, attentive waiters, and the familiar cacophony of diner conversations and other restaurant sounds. In addition to a half dozen different offerings of delicious steamy paella and mariscada (seafood stew), among many other Spanish dishes, Sevilla made memorable lip-smacking sangria. Sevilla had a nice selection of Spanish wines, yet I remember its sangria best. The

In one form or another, sangria-like beverages probably date back at least 2,000 years to Roman rule over the Iberian Peninsula. Many kinds of grapes grew wild then in what is now Spain and Portugal. However, it was the Romans who widely introduced grape cultivation and wine production. My theory is that early mixtures of wine and fruit were Iberian versions of some of the many other wine beverages made for thousands of years in other Mediterranean regions and the Middle East. Wine in ancient times often was served mixed with honey or with syrup or fruit juice to make wine sweeter and more flavorable. Sweet oranges would not have been used until they were introduced to Spain and Portugal in the 16th century.

Aside from the fact that our ancestors had a sweet tooth, one

The number of wine, liqueur/spirits, and fruit combinations for sangria is limited only by one’s imagination.

reason for sweetening wine is that until several hundred years ago most wine was probably not particularly palatable. Without preservatives and the ability to seal containers from the air, wine oxidized, losing its fruit flavors and turning harsh.

The modern Spanish version of sangria is said to have become popularized in the United States after being served in the Spanish Pavilion at the 1964 New York World’s Fair. Ironically, classic sangria is not as popular in Spain as one might think. A simpler version of sangria known as Tinto de Verano (“red wine of summer”) is more commonly served throughout Spain. It doesn’t require making in large batches the day before and can be made by the glass by mixing red wine, lemon and a Sprite-like, sweetened soda water mix known as la cesara.

Traditional Sangria

Ingredients:

1 750 ML bottle of tempranillo (tinto roriz in Portugal) or garnacha (grenache outside Spain) wine

2 cups of orange juice

¼-½ cup sugar or syrup equivalent

4 ounces triple sec, Cointreau, or brandy

Instructions:

Making Sangria

There are an endless recipes for making sangria. Indeed, the number of wine, liqueur/spirits, and fruit combinations for sangria is limited only by one’s imagination. Although brandy or orange-flavored liqueur like triple sec, Cointreau, or Grand Marnier are traditional, adding rum, vodka, gin, bourbon, and tequila are all suitable.

Citrus fruit is a staple for most sangria. Apples, pears, and peaches and plums are also great additions. Berries, watermelon, pitted cherries and tropical fruits are also good choices.

Wine, of course, is the main ingredient for sangria. It should be good but not expensive — you’re making fruit punch, after all. And the wine doesn’t have to be red. White or rosé wine can work beautifully, as well. Sangria can also be made with sparkling wine. However, it’s a good idea to mix and refrigerate all ingredients except the sparkling wine, and add it just before serving. For white, rosé, or sparkling wine sangria, consider using berries, stone fruit, melon or tropical fruits, perhaps with lemon or lime slices or orange peels.

1 large navel orange or two small Valencia oranges, sliced or cut in wedges

1 lemon, sliced

1 lime, sliced (optional)

1 peach or firm apple, cut in wedges

1 cinnamon stick (optional)

Seltzer water or club soda (optional) Ice for serving

In a large bowl, add wine, juice, triple sec, and sugar to taste. Stir until sugar is dissolved. Place cut up fruit and cinnamon stick in a large pitcher and pour in sangria liquid. Stir several times with a long wooden or other spoon and place pitcher in refrigerator for 4-8 hours. Serve cold in tumblers or wine glasses with or without ice, as preferred. To add fizz, offer cold seltzer water or club soda to add individually, if desired.

What about the ready-made sangria? It may taste fine, but I’m reluctant to recommend any. I recently looked at the ingredients of several. I was put off by the artificial flavorings, preservatives, and other additives.

By the way, good sangria goes down easily, so beware. It can sneak up fast. It’s good to forewarn guests if you make sangria for company.

Sangria Wine Recommendations

If you’re using red wine, almost any type of light or medium-bodies red wine can work. Avoid full-bodied, high tannin wines, such as cabernet sauvignon. These grapes typically produce tannic wines that do not taste as good when served too cold. I also suggest avoiding wines that have been aged extensively in oak. Stick with young, recent vintage (2019 or younger) wines made with tempranillo (Rioja), garnacha, mencia (Bierzo), pinot noir, malbec, merlot, gamay (Beaujolais), valpolicella, barbera, cabernet franc, or cinsault. Other options are Rhonestyle blends such as Cotes-du-Rhone that are heavy on grenache. For tempranillo, look for the less expensive wines made by highly reputable Rioja region producers, such as Beronia, Campo Viejo, CVNE, El Coto, Izadi, Lan, La Rioja Alta, Marqués de Cáseres, Montecillo, Muga, and Olarra. For Spanish garnacha wines, look for highly reputable producers such as Alejandro, Bodem, Borsao, Breca, Marqués de Cáseres, Morca, Palacios, and Ordoñes. Many of these wines sell for under $20.

For white wines, consider recent vintage wines such as those made with albariño (or alvarinho), pinot grigio (or pinot gris), pinot blanc, chenin blanc, riesling, torrontes, vermentino, garganega (Soave), gruner veltliner, verdejo, or moscato. Some of these wines may already have some effervescence. Y

Flashback

Chuck and friends

lower your debt payments, the more money you’ll have available to invest

Here’s another resolution: Build an emergency fund containing six to 12 months’ worth of living expenses, with the money held in a liquid account Such a fund will help you avoid dipping into long-term investments for emergencies, like a new furnace or major car repair

Another key resolution: Make sure your protection needs are being met with the proper amounts of life and disability insurance

Finally, resolve not to overreact to market volatility. You’ll help yourself greatly by following an appropriate investment strategy in every market environment

Work to turn these resolutions into realities. Your efforts could pay off well beyond 2014.

Recipes on page 64.

Blackberry bourbon smash with whipped ricotta with pistachios, apricots, and honey.

summer Celebrate

With the long days and warm breezes (OK — maybe they’re hot breezes), it’s time to relax and embrace summer with a refreshing cocktail. Summer cocktails are renowned for their vibrant flavors, fruity inspirations, and the ability to transport you to an exotic, albeit imaginary, paradise with just one sip. And for good measure, there are a few snacking ideas to complement your drinks. Whether you’re lounging by the pool, hosting a backyard barbecue, or simply seeking a cool reprieve from the heat, these delightful drinks will surely upgrade your South Florida summer.

BY MRS. KOSSENFLOFFER

margarita watermelon

2 COCKTAILS

For the Rim (optional)

1 tablespoon fine sea salt or hibiscus sugar (pictured)

For the Drink

1 1/2 cups fresh watermelon, seedless and cubed

2 ounces tequila, preferably blanco

2 ounces orange liqueur such as Cointreau

2 ounces fresh lime juice (from 1 to 2 large limes), rinds reserved

Preparation

Place the watermelon in a blender and blend until smooth. Strain into a measuring cup. You should have about 6 ounces. Fill a cocktail shaker with ice. Add the watermelon juice, tequila, Cointreau and lime juice. Shake well until chilled. Strain into a martini glass or serve over ice.

limonada coconut

6 COCKTAILS

Ingredients

4 limes, washed, plus wedges for serving ⅓ cup granulated sugar

Half of a 14-ounce can sweetened condensed milk

4 cups cold water

4 cups ice, plus more for serving 6 tequila blanco or coconut rum

Preparation

Cut the ends off of the limes and cut each lime into 4 to 8 pieces. Place the limes, sugar, sweetened condensed milk, water and ice in a blender. Depending on the size and power of your blender, you probably want to work in batches. Blend the mixture — but not for too long. It should be a bit chunky. Strain the blended mixture into a pitcher. Fill glasses with ice and pour the limonada over the ice. Top off with a coconut rum floater. Tequila also works well for more of a margarita vibe. Garnish with additional lime wedges and serve.

Street Corn Dip recipe on page 64

mariupol mule

MARIUPOL MULE

2 cocktails

Ingredients

4 ounces American vodka

1 ounce fresh lime juice

6 ounces good quality ginger beer, such as Fever Tree

Lime wheels, for garnish Mint, for garnish

Preparations

Fill a cocktail shaker with ice. Add the vodka and lime juice and shake well. Strain into a copper mug. Top with the ginger beer and garnish with a lime wedge and a mint sprig.

Special Equipment

Copper mugs

DUMPLINGS WITH CHILI SAUCE

Ingredients

1 package store-bought frozen dumplings or potstickers, prepared according to package directions

1 bunch green onions, sliced, white and green separated

3-4 garlic cloves, minced

1 tablespoon ginger, minced

Preparation

3 tablespoons chili flakes

2 teaspoons sesame seeds

1/2 cup neutral oil

1 tablespoon toasted sesame oil

3 tablespoons soy sauce

1 tablespoon oyster sauce

2 tablespoons rice wine vinegar

Place the white part of the scallions in a very large bowl. Add the garlic, ginger, sesame seeds, and chili flakes. In a small saucepan, heat the neutral oil and sesame oil. Once hot, pour over the scallion mixture. Add the soy sauce, oyster sauce and rice wine vinegar. Spoon the sauce over the dumplings and top with the green parts of the scallions. Adapted from @cassyeungmoney

bourbonblackberry smash

2 COCKTAILS

Ingredients

1/2 lime, cut into 2 wedges

16 blackberries

10 large mint leaves

4 ounces bourbon

1 ounce (1 tablespoon) simple syrup or honey Seltzer for serving (optional)

Preparation

Place the lime, berries, and mint leaves in a cocktail shaker. Muddle them with a muddler or the end of a wooden spoon. Add the bourbon, syrup and ice cubes. Shake until cold, then strain into a glass filled with ice. Garnish with lime wedges and mint and a few blackberries.

STREET CORN DIP

Ingredients

1 teaspoon chili powder

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper, or more if you like it spicy

2 tablespoons extra virgin olive oil

1 yellow onion, chopped

2 cups fresh corn (about 2-3 ears)

2-3 cloves garlic, chopped

Kosher salt and black pepper

6 ounces cream cheese at room temperature

1/3 cup sour cream

3/4 cup crumbled cotija cheese

1 ear grilled corn, kernels removed from the cob

1/4 cup fresh cilantro, chopped

1 tablespoon fresh lime juice

Tortilla chips for serving

Preparation

Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft, about 5 minutes. Add the corn, garlic, chili powder, paprika, cayenne, and season with salt and pepper. Saute for about 5 minutes until the corn is cooked.

Reduce the heat to low. Add the cream cheese and stir until melted and combined. Add the sour cream. Cook until warm. Stir in 1 tablespoon of lime juice.

Spoon the dip into a wide serving bowl. Sprinkle on the cheese and cilantro and serve with tortilla chips.

WHIPPED RICOTTA WITH PISTACHIOS, APRICOTS, AND HONEY

Ingredients

16 ounces ricotta cheese

1/3 cup salted pistachios, chopped

1/4 cup dried apricots, chopped

2-3 tablespoons honey

2-3 tablespoons good quality olive oil

Flaky sea salt to taste

1 fresh herb such as thyme, mint, basil or parsley (optional)

Preparation

Place the ricotta in the bowl of a food processor. Blend until it is smooth and creamy. Transfer the ricotta to a shallow bowl or plate. Sprinkle the pistachios and apricots over the cheese. Drizzle with honey and sprinkle the flaky sea salt and thyme leaves on top. Serve with crostini or crackers.

OUT TO EAT

IN THE NORTH BROWARD BEACHES WITH MRS. KOSSENFLOFFER

Email us with any additions, closings, or corrections at editor@ pointpubs.com. We try to be accurate, but it’s always a good idea to call first before heading out on your dining adventure.

KEY

$ Inexpensive (under $20)

$$ Moderate ($21-$40)

$$$

Expensive ($41-$65)

$$$$ Pricey (over $65)

Lighthouse Point

Bonefish Mac’s Sports Grill. AMERICAN Bar food and a wide array of televised sports games with a game room for kids. 2002 E. Sample Road, 954-960-2477 $

Cap’s Place. SEAFOOD Lighthouse Point’s own hidden seafood joint dating back to prohibition. Take the short boat ride over to the restaurant. 2765 NE 28th Court, 954-941-0418 $$$

Fetta Republic. GREEK Traditional Greek offerings close to home. 2420 N. Federal Highway, 954-933-2394 $-$$

Fish Shack. SEAFOOD This restaurant used to be a “best-kept secret.” But now that they have moved into the Shoppes at Beacon Light, the word is out. The Fish Shack keeps it simple, serving fresh fish prepared in several ways. There is more to the menu, but it is called The Fish Shack. 2460 N. Federal Highway, 954-586-4105 $$

Le Bistro. CONTINENTAL Classically-trained chef Andy Trousdale serves up classics and inventive new dishes at this little neighborhood gem. Fresh and local produce is always used, and vegetarian, dairy-free and gluten-free menu items are available. A note to the wise; the porcini mushroom soup is worth every calorie. The restaurant also offers cooking classes and wine tasting dinners. More than worthy of a special occasion. Reservations are recommended. 4626 N. Federal Highway, 954-946-9240 $$$

Legends Tavern and Grille. AMERICAN Enjoy gastropub fare, including sandwiches, burgers, wings, salads and a huge choice of appetizers. 3128 N. Federal Highway, 754-220-8932 $-$$

Lighthouse Thai Sushi. THAI • SUSHI This casual spot in the Shoppes of Beacon Light hits the spot when you seek a casual sushi or Thai dinner. The rolls are fresh, fun and tasty and the various Thai curries will leave you craving more. 2476 N Federal Highway, 954-532-6342 $$

The Nauti Dawg Marina Café. AMERICAN Nestled at the Lighthouse Point Marina, the Nauti Dawg is a local favorite. Start with the tuna wontons—crispy fried wonton wrappers topped with tuna tartare, seaweed salad, red pepper mayo, wasabi and a hit of sriracha. You can’t go wrong with the fresh fish sandwich—ask what the catch of the day is. They are a dog-friendly restaurant. 2830 NE 29th Ave. (at the Lighthouse Point Marina), 954-941-0246 $$

Papa’s Raw Bar. SUSHI • SEAFOOD While the fresh food is the real star, the Keys-inspired decor accounts for part of their charm. The menu goes beyond typical raw bar offerings with inventive tacos and sliders. Papa’s also offers an impressive array of sushi and sashimi. And to wash it all down, they have about a zillion craft beer options and a good wine list too. 4610 N. Federal Highway, 754-307-5034 $$-$$$

Rocca Trattoria. ITALIAN Rocco is a small and intimate neighborhood place serving classic Italian fare.We were suitably impressed with the flavor bomb that is the veal chop valdostano. The veal is butterflied, pounded thin, stuffed with prosciutto, gorgonzola, and wild mushrooms and topped with a brandy Marsala sauce. If you want something a touch lighter, the grilled salmon was delicate and fresh and prepared with garlic, fresh herbs and a touch of lemon. The chicken franchise was perfectly cooked — the meat was moist and tender, and the coating was light — just enough to soak up the lemony goodness of the sauce. 2014 E Sample Road, 954-876-1733 $$

Deerfield Beach

Baja Cafe. MEXICAN Locals flock to this long-established favorite for a Mexican dinner or just drinks. They are known for their margaritas and entrées, including their bandito honey bean burritos and many taco options. You’ll also enjoy their endless fresh chips served with two types of salsa. 1310 S. Federal Highway, 954596-1304 $$

Casa Maya. MEXICAN Start with a margarita, and it only gets better from there. This is not your typical Mexican joint — it’s better. Try gobernador tacos: a combination of shrimp with diced poblanos, onions, tomatoes and cilantro on a crispy corn tortilla topped with melted cheese. 301 SE 15th Terrace, 954-570-6101 $$

Chanson at the Royal Blues Hotel. SEAFOOD • SEASONAL Chanson offers fine dining with an ocean view. 45 NE 21st Ave., 954-8572929. $$$$

Deer Creek Grille. AMERICAN Enjoy the club atmosphere with gorgeous views of the lush gardens and waterfall. The restaurant offers daily lunch and dinner specials, a Sunday breakfast buffet and covered patio dining so you can dine al fresco. 2801 Deer Creek Country Club Blvd., 954-421-5553 $$

JB’s on the Beach. SEAFOOD The restaurant boasts glorious beach views and a private glass room perfect for business or family affairs. 300 N. Ocean Way, 954-571-5220 $$$

Le Val de Loire Restaurant. FRENCH • STEAKHOUSE The menu at this cozy French bistro includes many classics. So next time you crave sole meunière, filet mignon au poivre or beef bourguignon, you don’t have to go further than the Cove. The steakhouse menu includes a New York strip and a rib eye, among other cuts. Classic steakhouse sides like creamed spinach are also available. 1576 SE Third Court, 954-427-5354 $$$

Little Havana. CUBAN Little Havana has fantastic lunch specials, and most of their dinner plates will feed two. Their masas de puerco frita and their Little Havana steak are two of the standout menu items, aside from their zesty chimichurri. 721 N. Federal Highway, 954-427-6000 $$

Luigi di Roma. ITALIAN The atmosphere is always lively at Luigi di Roma — mainly if you arrive during happy hour! Naturally, you will find all your favorite Italian dishes on the menu, with everything from eggplant Parmesan to shrimp scampi and everything in between. You can also order take-out online. 718 S. Federal Highway, 954-531-6151 $$-$$$

Ocean’s 234. SEAFOOD Amazing views of Deerfield Beach and the pier with gluten-free options are available. 234 N. Ocean Blvd., 954-4282539 $$$

Patio Bar & Grill. CONTINENTAL Enjoy cocktails just feet from the sandy beaches of Deerfield. This relaxed spot at the Wyndham serves casual fare. You can stick to the classics like wings or a shrimp cocktail. Or be more adventurous and enjoy an order of volcano spring rolls stuffed

with crab and served with sriracha mayo and wakame slaw. They also serve burgers and plenty of fresh salads and savory entrees. There is often live music contributing to the energetic vibe. 2096 NE Second St., (at the Wyndham Deerfield Beach Resort) 954-596-8618 $$

Patrizio of NYC. ITALIAN At Patrizio, you will find all the classic Italian dishes we all love. The vibe is lively and the food is tasty. What more do you need? 1544 SE Third Court, 954-751-9797 $$

Taj. INDIAN This unassuming eatery in the Cove Shopping center has been quietly chugging along for years. The restaurant serves various Indian favorites, including tandoori breads, biryani, lamb specialties, and plenty of vegetarian options. The saag paneer, which is the Indian version of creamed spinach, goes well with anything on the menu. SE 15th Terrace, 954-427-0423 $$

Tijuana Taxi Co. MEXICAN Perhaps it’s the all-day happy hour (Mon.-Fri., 11am-7pm) with $6 El Jimador margaritas, but as soon as you enter, the day’s weight lifts off your shoulders. There is outdoor patio seating available and a large U-shaped bar inside. The portions are generous — certainly enough for a doggie bag. And for the little ones there is kids night on Sunday: kids eat for $1.99 from the $6.99 kids menu. 1015 S. Federal Highway, 954-708-2775 $$

Whales’ Rib. SEAFOOD Locals know it well, and tourists know it from “Diners, Drive-ins and Dives.” Whatever you do, don’t skip the whale fries. 2031 NE Second St., 954-421-8880 $$

Pompano Beach

And Fish Kitchen + Bar. SEAFOOD Located at the Marriott Pompano Beach Resort & Spa, diners will enjoy a modern take on fresh seafood. The restaurant sports a contemporary and breezy ambiance. 1200 N. Ocean Blvd., 954-782-0100 $$

The Beach Grille. AMERICAN Delicious eats near the beach with the capability to order online. 3414 E Atlantic Blvd., 954-946-6000 $

Beach House. AMERICAN • CRAFT COCKTAILS This is the perfect place to take out-of-town guests. Snag one of the stadium seating style booths overlooking the Atlantic. Enjoy the casual and relaxed ambiance with a rooftop deck on the second floor. 270 N Pompano Beach Blvd. 954-607-6530 $$

Brew Fish. BAR AND GRILL Dine outside in the tiki hut overlooking a canal right in Pompano Beach. They have a comprehensive bar/pub-style menu. 200 E. McNab Rd., 954-440-3347 $$

Calypso Restaurant and Raw Bar. CARIBBEAN Since they opened their doors in 1990, Calypso has been a local favorite. This gem of a restaurant is known for its fresh, wild caught fish, Bahamian conch dishes, Jamaican jerk and American favorites all served with an island flair. Try the house special cutter (sandwich) — sautéed shrimp with garlic butter, mushrooms and cheddar all stuffed into a hollowed-out kaiser roll. For island comfort food, don’t miss one of their curries or rotis. 460 S. Cypress Road, 954-942-1633 $$

Checkers Old Munchen. GERMAN For a traditional German meal, try the wiener schnitzel — a lightly breaded veal cutlet sautéed in lemon butter and topped with homemade brown gravy. The spaetzle (German noodles) are a real homemade treat and not to be missed — throw a little

Rocca Trattoria

of that brown gravy on them, and they could be a meal unto themselves. The red cabbage is both classically sweet and sour and there are other side options too including potato dumplings, potato salad and even hot potato salad. Imbibe to your heart’s content with their vast assortment of German beers. 2209 E. Atlantic Blvd., 954-785-7565 $$

Chef Dee’s. SUSHI • SEAFOOD A small neighborhood place with plenty of charm. Impressive sushi rolls and a varied menu with something for everyone. 3919 N. Federal Highway., 954-582-4444 $$

Dangerous Minds Brewing Co., BREWERY • ARTISANAL PIZ-

ZA Dangerous Minds is more than just a brewery. This spot at Pompano Citi Centre offers artisanal pizzas made from scratch. Their specialty is a Scotch egg, a soft-boiled egg wrapped in homemade sausage and then fried until crispy on the outside. But back to the brewery — all the beers are brewed on-site, and owners Adam and Andre hale from Germany and England — two countries steeped in beer tradition. 1901 N Federal Highway, 954-657-8676 $-$$

Darrel & Oliver’s Cafe Maxx. INTERNATIONAL This restaurant is an anchor of the South Florida fine dining scene. 2601 E. Atlantic Blvd., 954-782-0606 $$$$

Deep Oceanfront Dining & Bar. AMERICAN Beach front dining at the Beachcomber Resort — go for the view. Open for breakfast, lunch and dinner. 1200 S. Ocean Blvd. 954-941-7830 $$$

Deccan Spice. INDIAN Enjoy the contemporary decor and take your pick from classic dishes like chicken tikka and biryani and curry dishes to some Indo-Chinese twists like crunchy stir-fried noodles. 1149 S. Federal Highway, 954-366-1847 $$

Di Farina Pasta Factory & Restaurant. ITALIAN Making pasta from scratch is a process. But what if you could just pick it up nearby or even have it delivered. Dreams do come true. Di Farina offers a variety of freshly made pasta to go. 1915 E. Atlantic Blvd., 954-953-6771 $$

Flamingo Seafood. SEAFOOD Located in a remodeled gas station, this popular new eatery is a welcome addition to Pompano Beach. The menu features a raw bar and many small plates that are optimal for sharing. We tried four different kinds of oysters, which were all fresh and perfectly briny, with a considerable difference in size. The staff was helpful and knowledgeable about the menu and raw bar offerings. 2798 E. Atlantic Blvd., 954-960-2009 $$-$$$

The Foundry. AMERICAN • CONTINENTAL Seating options galore, from bar seating to lounge seating and old-fashioned casual dining seating — all with a contemporary Ameican menu. 2781 E. Atlantic Blvd., 754205-6977 $$

Galuppi’s. AMERICAN What could be more entertaining than watching golfers swing and blimps ascend as you sip a drink at an outdoor bar? 1103 N. Federal Highway, 954-785-0226 $-$$

Gianni’s Italian Restaurant. ITALIAN Gianni’s is practically a Pompano Beach landmark. Enjoy traditional Italian fare at this family-owned and operated establishment, serving everything from pasta to specialties like Chicken Gianni’s and fresh seafood. Don’t skip the romaine salad with the blue cheese. Pair your dish with a bottle of wine or cocktail from their full bar. They also offer daily lunch specials Monday – Friday. 1601 E. Atlantic Blvd., 954-942-1733 $$

J Mark’s. AMERICAN A relaxing, modern restaurant and bar with food and service to match. 1490 NE 23rd St., 954-782-7000 $$$

La Perla Di Pompano. ITALIAN This small and intimate Italian eatery offers a wide selection of Italian dishes, including four different risotto dishes alone. 420 N. Federal Highway, 754-222-9174 $$$-$$$$

La Veranda. ITALIAN The atmosphere is elegant, yet comfortable and warm. Inside or out, one can enjoy a special evening in the Tuscany-inspired surroundings. There is an extensive selection of pasta, entrées and

traditional dishes, with new favorites to be discovered that the wait staff will happily explain. Taste the love in their homemade desserts. If you’re looking to celebrate, La Veranda is an excellent choice. Reservations are suggested. 2121 E. Atlantic Blvd., 954-943-7390 $$$

Las Orquideas. COLOMBIAN For an authentic Colombian meal, you don’t need to go any further than Atlantic Boulevard. Not only can you find all of your Colombian favorites, but the restaurant has a full bar with fun cocktails. 900 E. Atlantic Blvd., 954-772-7272 $$-$$$

Legends Tavern and Grille. AMERICAN Enjoy gastropub fare, including sandwiches, burgers, wings, salads and a huge choice of appetizers. 10 SW Sixth St. $-$$

Lucky Fish Beach Bar + Grill. AMERICAN It’s places like Lucky’s that make you happy you live in South Florida. This tiki bar by the sea (just south of the pier) offers simple eats, some top-notch people watching all with an ocean view. The menu includes classic snack foods like coconut shrimp and fish dip to tuna poke nachos. There are also salads, sandwiches and smash burgers. You can also order to go for a picnic on the beach. 222 N Pompano Beach Blvd. $

Miami Masala. INDIAN Enjoy classic Indian dishes and a few more modern ones with an Indian twist. While not being a classic Indian dish, the stuffed Hungarian peppers appetizer had all the flavors fans of the cuisine crave. Try the Indian crepe — crazy good. A daily lunch buffet includes traditional, vegetarian and vegan choices. 900 E Atlantic Blvd., 954-317-1371 $$

Mora Grill. MEDITERRANEAN This cozy yet modern spot is open for lunch and dinner. The menu includes a range of Mediterranean favorites, from kebobs to gyros. They offer lunch specials and family-style platters for six people served with appetizers, salads, kebobs, rice and vegetables. 3428 E. Atlantic Blvd., 954-933-2003 $$

Nonna’s Bistro & Cafe. ARGENTINEAN • BAKERY • CAFE Some of Nonna’s offerings include pasta frola cake, American keto salad, and a charcuterie board for two. Carryout and delivery are available. 2608 N. Ocean Blvd., 954-532-9920 $$

Oceanic. AMERICAN • SEAFOOD Along with stunning ocean views, the restaurant offers a comprehensive menu emphasizing seafood. If you are looking for a standout salad, the watermelon arugula salad with grilled shrimp is a perfect choice. The shrimp and grits were prepared traditionally and packed with flavor. The baby back ribs were melting off the bone, and there was enough for a doggy bag. The restaurant boasts dazzling architecture inspired by the great ocean liners of years past. 250 N. Pompano Beach Blvd., 954-366-3768 $$-$$$

Pho Lavie. VIETNAMESE If you have never had Vietnamese food, you are missing out. This spot will delight you. Everything is so fresh. Go and have some pho (Vietnamese noodle soup), you’ll thank us. 3321 N. Federal Highway, 954-941-4155 $$

Rusty Hook Tavern. AMERICAN Located on the Pompano Intracoastal, sit inside or outside; just keep in mind that the word tavern means a local place to gather around the table. 125 N. Riverside Drive, 954-941-2499 $$

Saito Japanese Steakhouse. JAPANESE This Japanese steakhouse offers a wide variety of entrees, including teriyaki dishes, tempura and sushi. Diners can choose to sit at the sushi bar, or they can enjoy hibachi-style dining. The restaurant has a comprehensive cocktail menu and 20 different kinds of martinis. 2101 N Federal Highway, Suite 208, 954-945-8888 $$

Sands Harbor Patio Restaurant. AMERICAN Located in the Sands Harbor Hotel and Marina on the Intracoastal, you can dine poolside or waterside; either way, you better know how to swim. 125 N. Riverside Drive, 954-942-9100 $$

Seaside Grill. SEAFOOD • AMERICAN Enjoy a view of the Atlan-

Family Owned & Operated

OUT TO EAT

tic while enjoying fresh seafood and an icy cold cocktail. Don’t worry if you’re not a fish lover — there are plenty of entrée choices from the land. Located at Lighthouse Cove Resort on the ocean. 1406 N. Ocean Blvd., 954-783-3193 $$

Shishka Lebanese Grill. MIDDLE EASTERN It’s not easy to make a good falafel, but the ones at Shishka are worth every calorie. There are plenty of other choices, too, from the classic hummus to baba-ghanouj to chicken and meat shawarma. 1901 N. Federal Highway, 954-943-2999 $$ South Bar & Kitchen. CONTEMPORARY SOUTHERN South Bar & Kitchen offers an array of Southern comfort foods with a heavy Louisiana influence. 165 NE First Ave., 954-890-2000 $$-$$$

Spanx the Hog BBQ. BARBECUE Spanx uses natural ingredients and offers dine in, take out, and custom catering. 147 S. Cypress Road. 954-590-8342 $

OUTDOOR DINING & TAKE-OUT AVAILABLE

Lunch: Mon – Fri 11:00am - 2:30pm

Dinner: Mon – Sun 4:00pm - 9:30pm

Sushi Lab. JAPANESE • AMERICAN Don’t be fooled by the name, Sushi Lab, offers plenty of options for the sushi averse. But if you are a fan, the restaurant has a plethora of rolls and sashimi. Plus the omakase experience where the chef chooses. Also, be sure to try one of the hand-crafted cocktails. 1350 N. Ocean Blvd., (inside the Residence Inn Fort Lauderdale Pompano Beach/Oceanfront) 954-937-7366 $$-$$$

Take Sushi. JAPANESE • SUSHI Fresh, authentic Japanese fair delivered to your door? Yes, please. 2714 E. Atlantic Blvd., 954-785-2442 $$

Umberto’s of Long Island. ITALIAN • PIZZA When a pizza is named Grandma’s Pizza — you must order it. And trust us, you won’t regret it. There is family tradition baked into every bite. But, we would be remiss if we didn’t mention that Umberto’s offers all the Italian standards. 2780 E. Atlantic Blvd., 954-784-7110 $$

Valentino’s Italian Cuisine. ITALIAN • PIZZA An abundance of Italian fare served for lunch or dinner. If you can’t make it over to dine in, fret not; they offer free delivery. 427 S. Federal Highway, 954-943-5387 $$

Wings N’ Things. WINGS • BARBECUE It doesn’t look like much from the outside, but it’s worth trying. 150 S. Sixth St., 954-781-9464 $

Yamu Thai. JAPANESE • THAI All your favorite sushi and Thai dishes 2608 N. Ocean Blvd., 954-532-7901

Zoyuz by Talay Thai. SUSHI • JAPANESE BOWLS Zoyuz offers sushi and inventive ramen-inspired bowls. Plus, they have an innovative drink menu. 2515 E Atlantic Blvd. 954-951-6068 $$

Zuccarelli. ITALIAN • PIZZA This place is more than just a pizza joint. From eggplant Parmesan to shrimp fra diavolo, you will leave quite satisfied. The portions are generous and come with a house salad. Bring your breath mints because their garlic rolls are on point. 1340 N. Federal Highway, 954-941-1261 $

FAST & CASUAL

Lighthouse Point FAST & CASUAL

Burger Fi. BURGERS Everything at Burger Fi is cooked to order. Don’t miss the fries and the larger-than-life onion rings. The breakfast all-day burger is topped with a fried egg. 3150 N. Federal Highway, 954-933-7120

Jugo Boss. SMOOTHIES • WRAPS Take a break with cold pressed juices, acai bowls, wraps and sandwiches. The menu is all-natural. 2438 N. Federal Highway, 954-586-4037

Offerdahl’s. BAGELS • SANDWICHES • SALADS If you are in search of

a decent bagel, this is the spot. But the menu goes far beyond bagels with tasty, inventive and healthy salads, satisfying sandwiches, and entrees. 2400 N Federal Highway, 954-788-3464

Packy’s Sports Pub. SPORTS BAR If you are looking for a local spot to watch the game, Packy’s always pack them in. 4480 N. Federal Highway, 954-657-8423

Red Fox Diner. DINER Treat yourself to one of the daily specials at the Red Fox and you just might be able to skip dinner. But if you are in the mood for some comforting diner food, Red Fox never disappoints. Breakfast and lunch are served daily. 2041 NE 36th St., (Sample Road) 954-783-7714

Snow Time. BOBA TEA This spot for treats features bubble tea (boba) in about a zillion flavors. If you are looking for something new, different and delicious, get some bubble tea. Other sweet treats are paper-thin shaven ice cream and authentic Asian snacks. 2482 N. Federal Highway in the Shoppes at Beacon Light, 954-597-6269

Deerfield Beach FAST & CASUAL

Burger Craze. BURGERS Top-quality ingredients come together to create unique taste sensations. Enjoy juicy burgers, hot dogs, wings and more. 2096 NE Second St. (at the Wyndham Hotel), 954-596- 5949

Charm City. BURGERS From the moment they opened their doors, Charm City became a local favorite. If burgers aren’t your jam, fear not — they have plenty of options for non-carnivores. Try the emperor — an American Kobe beef patty with aged Swiss, truffled aioli and sautéed mushrooms — a burger fit for a king. And of course the fries are totally addictive. 1136 E. Hillsboro Blvd., 954-531-0300

El Jefe. MEXICAN For a genuinely inventive take on Mexican street food, this small yet bright and cheery taco joint is full of surprises. There is a plethora of proteins from which to choose. Pick one and have it in a taco, a bowl, a salad or even a burrito. The vegetarian salad is one of the best salads in town — perfect for a fulling but satisfying lunch. 27 N. Federal Highway, 954-246-5333

Fat Boyz. BARBECUE The folks at Fat Boyz have been serving up barbecue in South Florida for a while now, and lucky for the folks in Deerfield Beach, they opened a spot on E. Hillsboro Boulevard. We chomped down on some St. Louis style ribs which were satisfyingly smoky and tender. Plus, all the sides we tried were delicious. We’ll be back for more. 1200 E. Hillsboro Blvd., 954-415-4810

Gelateria. GELATO Gelateria offes more than 26 flavors of gelato. Take a stroll on the beach with a cone. Open daily. 2096 NE Second St. (at the Wyndham Hotel), 694-428-2850

Olympia Flame. DINER With a traditionally huge diner menu, you can’t go wrong at the Olympia Flame. For a real treat, try the turkey pot pie. The friendly staff makes you feel like a regular — even if you aren’t — but you should be. 80 S. Federal Highway, 954-480-8402

The Sticky Bun. DELI • BAKERY Everyone will find something to munch on, whether their flourless chocolate cake or a short rib panini with fontina cheese and pickled red onions… yum. We’re still dreaming about the BLT. 1619 SE Third Court, 754-212-5569

Pompano Beach FAST & CASUAL

Anne Marie’s Pizza and Wine Co. PIZZA • ITALIAN Whether you are looking to grab a quick slice or enjoy a much-needed date night, Anne Marie’s fits the bill. Enjoy a cheesy slice of New York-style pizza,

bruschetta or classic chicken Francese. 2313 N. Federal Highway, Pompano Beach 954-590-2100.

Bakery Fusion. CAFE • BAKERY This spot at Pompano Citi Centre is a handy spot to grab a coffee and a fresh-baked good. The menu also includes many different sandwiches, soups, salads and smoothies. You can also find fresh bread such as baguettes, ciabatta and other daily selections and a wide selection of coffee drinks, from cappuccino to an affogato 1901 N. Federal Highway (Pompano Citi Centre), 954-532-7383 Brendans. BAR AND GRILL Burgers, wings and more — you get the picture. 868 N. Federal Highway, 954-786-0033

Big Louie’s. ITALIAN • PIZZA A South Florida chain offering classic Italian dishes. 2190 N. Federal Highway, 954-942-5510

Borogodo Brazilian Grill. BRAZILIAN Open for lunch Monday-Friday 11am-4:30pm; Saturday 11am-5:30pm. 7 SE 22nd Ave., 954782-8040

Carlucci’s Brick Oven Trattoria & Pizzeria. ITALIAN Italian favorites and brick oven pizza at the beach. Open lunch and dinner Monday-Thursday 11am-10pm, Friday-Saturday 11am-11pm, Sunday 12-10pm. 3420 E. Atlantic Blvd., 954-946-3150

Chill-N. ICE CREAM The folks at Chill-N Nitrogen Ice Cream blend and flash-freeze your custom ice cream or frozen yogurt right in front of you. Enjoy a bowl of made-to-order frozen goodness with about a zillion mix-in options for maximum imaginativeness. 1170 N Federal Highway, 754 205-7222

Jet’s Pizza. PIZZA Try one of the specialty pizzas such as Philly cheese steak with Alfredo sauce or the BLT. 437 E. Atlantic Blvd., 954-782-5387

Lighthouse Cove Tiki Bar. AMERICAN Seaside eats and happy hours. 1406 N. Ocean Blvd., 954-784-2804

Nelson’s Diner. DINER Nelson’s diner is a cute, hole-in-the-wall 50s diner with Elvis memorabilia on the walls, baseball flags on the ceiling, friendly servers and classic red vinyl booths. 438 S. Cypress Road, 954-785-3646

Pascal & Cathy French. BAKERY • CAFE Watch through a window as the croissants, eclairs and baguettes are prepared and baked right on the premises. The small shop also offers breakfast, sandwiches, salads, coffee and more. The croque monsieur was positively sinful and worth every calorie. 998 N Federal Highway, Suite 4-5, 954-756-1496

Rocket at Valentino’s. PIZZA This family-owned pizzeria is an excellent alternative to the big chains. Order an authentic Italian pizza and taste the love! 427 S. Federal Highway, 954-943-5387

The Bite Eatery. FOOD HALL This European style food hall is the perfect spot when your group can’t decide where to go. Whether it’s Mexican, deli, pizza, Italian, Cuban, lobster rolls, ceviche or burgers, you can find it at the Bite Eatery. Plus there is a full bar in the center. 2715 E Atlantic Blvd., 954-361-7702

The Chicken Box & More. SOUTHERN This small spot serves breakfast, lunch and dinner with a robust take-out business. Have your fill of southern comfort food, including shrimp and grits, pork chops, potato salad, meatloaf and collard greens. 204 N. Flagler Avenue, 954-781-7400

The Rabbit Hole. VEGAN This small spot serves up elevated vegan comfort cuisine. If you are trying to eat less meat, but still crave chicken wings, The Rabbit Hole serves boneless and meatless chicken wings in a plethora of flavors. Other dishes include shrimp po’ boy sandwich, a southern barbecue platter, hot dogs, stir-fry and more. Remember, it’s all vegan. 2659 E Atlantic Blvd., 954-419-4899

Tortillería Mexicana. MEXICAN If you’re looking for a taco that goes beyond ground beef and toppings? Not only will they supply you with fresh, unique tacos, but the corn tortillas are made from scratch daily. Who does that? 1614 E. Sample Rd., 954-943-0057 Y

Italian Luxury

Sardinia, Italy

White Lotus anyone? OK, the hit HBO show may not have been filmed here... but, it could have been.

Experience the allure of Hotel Cala di Volpe, a luxury hotel nestled along the stunning Costa Smeralda in northern Sardinia, Italy. This extraordinary retreat exudes an exquisite glamour that harmonizes effortlessly with the surrounding nature and the captivating sea.

From the moment the sun rises, Hotel Cala di Volpe’s restaurants are a captivating stage where guests gather. The recently unveiled Beefbar tempts guests with its irresistible offerings. Moreover, don’t miss the Cala di Volpe Exclusive Collection by Dolce&Gabbana, an exquisite collaboration with the iconic fashion brand that pays homage to the innate beauty of Cala di Volpe Bay. Y