Lighthouse Point Magazine, October 2024 by Point! Publishing

Schooner

A VOYAGE THROUGH TIME

Creative

ESCAPE POWERHOUSE

8 VISIONARIES SHAPING SOUTH FLORIDA’S ARTS SCENE

The Pride of Baltimore

A Reputation Built On Results.

Zoned

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Medicare & Medicare Supplements

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Review coverage options and networks across all ACA compliant carriers.

Let’s

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Virtually Rendered

Bring Me that Horizon

It’s not every day you get the chance to sail on a topsail schooner. Sam Rosser ventured to Maryland to race aboard the Pride of Baltimore II in the Chesapeake Bay. While far from a luxury cruise, it was undeniably an unforgettable adventure.

Creative Powerhouse

This season’s Artists in Residence at Bailey Contemporary Arts Center (BaCA) bring a diverse range of creative techniques and influences to South Florida’s arts scene. Their work will be showcased in exhibitions and events, including Jazz Fest Pompano Beach 2025, and they will also conduct art workshops for the community.

Cover photo by Wilbur Keyworth

20 Creatively Speaking

Everyone wants to be the favorite.

22 The Lowdown

Stay up to date with happenings around town, from Halloween happenings and concerts at the Amp to the Fort Lauderdale International Boat Show — there is plenty to keep you entertained.

34 Happy Snaps

Our intrepid photographer captured smiles this month at youth soccer and more.

38 Fish Tales

Pumpkin swordfish for autumn.

40 Personal Development

Dealing with a bully can be challenging, but these tips can help your kids handle the situation like a pro.

44 Relationships

Learning to say the things you are afraid to say (but should).

46 Legal Matters

Learn the differences between a will and a revocable living trust.

48 Breast Cancer Awareness

Empowering recovery, both inside and out.

50 Financial Fitness

Learn how to protect yourself from sophisticated fraudsters.

52 Try the Wine

Broaden your appreciation for wine by giving carmenère a try — it offers fantastic value.

56 Creatively Cooking

When you crave the flavors of fall, but it’s 85 degrees outside, try this autumn-inspired salad.

74 Local

Don’t feel like cooking? Check out our directory of local eateries.

80 Staff Pick

Check out a new addition to the Lighthouse Point dining scene with Peruvian fusion cuisine at Manta.

•

@nordicinjector

David Ehrenfried • Gregory Edwards

Craig Haley • Michelle Hays

Mrs. Kossenfloffer • John Piotrowski

Martin Zevin

PHOTOGRAPHER

Jeff Graves

Jay Petkov WEBS

Pavel Mohajon

PUBLISHER

Richard Rosser

CREATIVE

Susan Rosser

Chris Peskar

chris@pompanomagazine.com 904-881-1573

Sam Rosser sam@pointpubs.com 954-629-5163 Lisa Spinelli lisa@pointpubs.com 954-818-0266

JASON LEET REAL ESTATE

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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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letters to the editor

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

Deadlines for camera-ready art and prepayment of ads are due on the first day of the preceding month of publication. All on-going ads must be canceled by the first day of the month preceding publication.

Lighthouse Point and Deerfield Beach! magazines are owned and published 12 times per year by Point! Publishing, LLC. Copyright 2024 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.

The Favorite

BY SUSAN ROSSER

Several years ago, my sister shared an amusing tradition upheld within her family – one that immediately resonated with me. Without hesitation, I adopted this custom in my household. In my sister’s home, the family member who consumes any remaining leftovers is promptly honored with the title of “the favorite.”

This simple and even arbitrary tradition became a source of humor and connection in our daily lives. That last piece of roast chicken, forgotten between a jar of pickles and a bag of wrinkled grapes – whoever finishes it is instantly elevated to the status of the favorite. The tradition added a bit of lighthearted competition and turned an ordinary task into a coveted achievement.

At the time, neither of my children was particularly inclined to eat leftovers. However, driven by her desire to claim the title, my daughter frequently snacked on the previous night’s dinner after school. During high school, a close friend often joined her in this quest, eagerly searching for undiscovered mystery packages in the fridge – what we humorously dubbed “tin foil surprise.” On a good day, you might uncover barbecued ribs, but more often than not, it was just a few random green beans – hardly a prize. Yet, no matter what was inside, finishing it earned one the title. It became a competition, with my daughter holding onto the coveted crown for weeks at a time.

Recently, we ordered pizza and had a few slices remaining. I assumed my son would enjoy them for lunch the next day. However, when he opened the fridge, the pizza was mysteriously missing. Unbeknownst to him, my husband, in a bid to secure the title of favorite, had already eaten the aforementioned pizza.

I expressed my disappointment, explaining that I had intended for our son to enjoy the pizza for lunch.

“But I thought I would be the favorite,” he replied, crestfallen.

At that moment, I instituted an amendment: consuming leftover pizza – a food item seldom wasted – does not earn one the favorite title.

Shortly after pizza-gate, I prepared a fresh tossed salad with homemade balsamic vinaigrette for dinner. As usual, I made more than necessary, and the leftover salad, already dressed, would likely have ended up in the trash. However, my husband, who cleaned up after dinner, stored the salad in a glass container and placed it in the fridge.

The next day, he ate the leftover salad, now wilted and far from its original state. For this, he earned the title of favorite and a place in the Hall of Fame. We shared a good laugh about his new elevated status. I suppose that is the essence of our crazy competition – the jokes we share as our tradition evolves.

Over the years, I have sincerely tried to ensure that my family stays close with family get-togethers, holiday traditions, and creating lasting memories. In the end, our silly inside jokes bring us together more than a big family vacation, reminding us that finding humor in the mundane is a blessing.

Susan Rosser is the editor of Lighthouse Point magazine and although she encourages others to finish leftovers, she rarely participates – unless it’s pizza. Y

Experience Luxury Living

Harry Pollack is a passionate real estate agent in South Florida, specializing in luxury waterfront properties. He is deeply involved in the offshore boating community and is also a pilot who enjoys flying around the Bahamas and South Florida. Harry is known for his authen-

ticity and down-to-earth approach, and he takes the time to show clients the waterfront lifestyle he enjoys. Whether by land, air, or sea, Harry provides a unique experience for his clients, finding properties that truly embody their lifestyles and make their dreams a reality.

THE LOWDOWN

Homegrown: The Zac Brown Experience Band Concert and Food Trucks

WHEN: Saturday, Oct. 5 | 6 – 9pm

WHERE: Frank McDonough Park, 3500 NE 27th Ave., Lighthouse Point

COST: Free

DETAILS: The event promises a lively evening in the park, with live music filling the air. Attendees can savor a variety of mouthwatering bites from an array of food trucks. Bring your lawn chairs and blankets. It’s the perfect opportunity to unwind and soak up the community spirit.

Mayor’s Chess Challenge

WHEN: Saturday, Oct. 12 | 9 – 11am

WHERE: John Trudel Community Center, 4521 NE 22nd Ave., Lighthouse Point

COST: Free event

DETAILS: Sit down with the mayor as he hosts a Chess Challenge, drawing residents for a friendly but compet itive day of strategic showdowns. The event fosters community spirit as onlookers cheer for their favorite players. Register at lhp.recdesk.com

Shred-a-Thon

WHEN: Saturday, Oct. 12 9am –12pm

WHERE: Dixon Ahl Hall, 2220 NE 38th St., Lighthouse Point

COST: Free

DETAILS: Shredding essential documents such as financial statements, receipts and old tax records helps prevent identity theft. Documents will be shredded on-site. As the name implies, if you’ve got papers to shred, here is your chance. All papers to be dropped off, should be placed in the rear cargo area of the vehicle

Halloween at the Park

WHEN: Thursday, Oct. 24 | 6 – 8pm

WHERE: Frank McDonough Park, 3500 NE 27th Ave., Lighthouse Point

COST: Free

DETAILS: The Halloween extravaganza at Frank McDonough Park is a highlight of the year, especially for the kids of Lighthouse Point. Young attendees are invited to come dressed for the costume contest and enjoy a variety of fun activities designed just for them.

WHEN: Saturday, Nov., 2 9am - 12pm

WHERE: Dan Witt Park, 4521 NE 22nd Ave., Lighthouse Point

DETAILS: Visit lighthousepointfl.gov for more information.

Pompano Beach Caribbean Fest

WHEN: Saturday, Oct. 19

5pm - 10pm

WHERE: Community Park 1801 NE Sixth St., Pompano Beach

COST: Free

DETAILS: Get ready to experience the vibrant energy of the Caribbean right in Pompano Beach! This is your ultimate destination for a sensational celebration of Caribbean culture. Enjoy tantalizing foods, colorful costumes, and rhythmic beats that will transport you straight to the islands.

This free festival is a feast for the senses — whether you’re dancing to the latest soca hits or exploring the rich traditions of Caribbean heritage, there’s something for everyone. Bring your family and friends, and immerse yourself in a day full of joy, unity, and unforgettable memories at the Pompano Beach Caribbean Fest. For more information, call 954.786.4111.

Love, Loss and What I Wore

WHEN: Oct. 11 – Oct. 20

WHERE: Pompano Beach

Cultural Center, 50 W. Atlantic Blvd., Pompano Beach

COST: $45 – $65

Seniors Prom 55+

WHEN: Saturday, Oct. 12 | 6 – 10pm

WHERE: E. Pat Larkins Center

520 NW Third St., Pompano Beach

COST: $25/per person

DETAILS: For ages 55+. Attend this Senior Prom of a different sort. Guests will enjoy a Magical Arabian Night theme complete with a plated meal, dancing and fun.

Tickets on sale at E.Pat Larkins Center. Call 954-786-7840 or 954-786-4585 for more information. Doors open at 5pm.

Beyond What the Eyes See Art Exhibition

WHEN: Oct. 1 - Oct. 31

WHERE: Bailey Contemporary Arts (BaCA), 41 NE First St., Pompano Beach

DETAILS: Beyond What the Eyes See” is an invitation to perceive the world with fresh eyes and an open heart. Each painting reflects Florencia’s belief that art can reveal the unseen, tell stories that words cannot, and connect us to the profound beauty of our shared humanity.

“Beyond What the Eyes See” is an evocative painting exhibition that invites you to explore the hidden depths and unseen dimensions of our everyday experiences. This collection of large format mixed media figurative paintings transcends the surface, revealing intricate layers of emotion and imagination. Florencia’s innovative use of diverse backgrounds, such as fabric and rugs, enhances the depth and richness of each composition. Her passion for blending the preexisting patterns of these backgrounds with her images serves as a metaphor for life.

DETAILS: This fall, a new professional resident theatre company will work in the Pompano Beach Cultural Center. “Love, Loss and What I Wore” follows fragmented stories about the nostalgic power of women’s clothing. A starry cast of seven women, sit on stools and tell funny and universal memories through the prism of their closets. “Love, Loss and What I Wore” is

unabashedly girly — in a good way. A collection of monologues and ensemble pieces that explore women, clothing, and memory, addressing important topics such as mothers, prom dresses, buying bras, hating purses, and the preference for wearing black. Based on the bestselling book by Ilene Beckerman. For showtimes, visit pompanobeacharts.org

For Sale and Rent

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For

Boca Pointe

Virtually Staged

Old Town Untapped

WHEN: Friday, Oct. 4 and Friday, Nov. 1 | 6pm - 10pm

WHERE: Bailey Contemporary Arts, 41 NE First Street, Pompano Beach

COST: Free

DETAILS: Celebrate the first Friday of every month at Pompano Beach’s Arts monthly festival. October kicks off the 2024-25 season of Old Town Untapped, which runs from October through May. Locals and visitors will enjoy a night filled with live music by local bands and a DJ, art gallery openings at Bailey Contemporary Arts Center, local art vendors and food trucks. Old Town Untapped takes place on the first Friday of the month. Parking is available at City Hall at 100 W. Atlantic Blvd. and the Cultural Center at 50 W. Atlantic Blvd.

Nascar Field Trip

WHEN: Sunday, Oct. 27 | 9:30am – 5pm

WHERE: Charlotte Burrie Center, 2669 N Federal Highway, Pompano Beach

COST: $75/per person

DETAILS: Enjoy transportation to Homestead Miami Speedway is provided and registrants are invited to meet at the Charlotte Burrie Center at 9:30am for bagels and coffee. Must be 18 or over.

Family B&B

WHEN: Second Friday-Sunday, Oct. 2024-Jan. 2025

WHERE: Quiet Waters Park Campgrounds, 401 S. Powerline Rd., Deerfield Beach

COST: $125/per campsite

Hispanic Heritage Month

WHEN: Through Oct. 15

WHERE: Pompano Beach

DETAILS: Pompano Beach proudly celebrates Hispanic Heritage Month to recognize the achievements and contributions of Hispanic American history that have inspired others to achieve success. There will be a series of events in the City’s cultural event programming to honor the celebration of Hispanic Americans in the history, culture, and achievements of the United States.

TERTAWA, Delivery de Humor

WHEN: Nov 1 | 7:30pm – 9pm

WHERE: Pompano Beach Cultural Center

50 W. Atlantic Blvd., Pompano Beach

COST: $50

DETAILS: The multifaceted comedians José María Listorti, Pachu Peña and Sebastián Almada meet on this occasion to perform a different show, “Tertawa, delivery of Humor,” in which we will see them display a battery of hilarious sketches, their usual characters, monologues and music, all put at the service of humor. This is a show for the whole family.

Laughter is guaranteed in this show, the three talented comedians of VideoMatch, José María Listorti, Pachu Peña and Sebastian Almada, assure us of an unforgettable night, full of fun and laughter.

Movies in the Park

WHEN: Friday, Oct. 18 | 7pm

DETAILS: At the Family B&B, hosted by Broward Parks, kids will enjoy hayrides, outdoor activities, movie night, and a continental breakfast. $5 for each additional camper (limit two), for a maximum of six campers per site, with one camper being at least 18 years old. A refundable $100 security deposit is required at the time of check-in. Preregistration/payment is required, call 954-357-5100. Visit broward.org/Parks for more information

WHERE: Villages of Hillsboro Park 4111 NW Sixth St., Deerfield Beach COST: Free

DETAILS: The City of Deerfield Beach Parks & Recreation Department presents Movies in the Park! Pack the car, grab your blankets and chairs, and head on over for a movie under the stars! The event is free to attend!

The Fort Lauderdale International Boat Show

Wednesday, Oct. 30 – Sunday, Nov. 3, 2024

About The Show

TICKETS

Ticket prices start at $44/adults for a one-day pass; $17/children ages 6-12

The Fort Lauderdale International Boat Show (FLIBS) is recognized as the largest in-water boat show in the world. Located steps from the beach, FLIBS spans nearly 90 acres across three million square feet of exhibit space connected by a water and ground transportation network. Attendees can expect to peruse products ranging from sunglasses to superyachts.

New Features at the 2024 Fort Lauderdale International Boat Show (FLIBS)

NEW Windward VIP Club Location: Now at the Hall of Fame Marina, the expanded space offers luxury experiences, including an exclusive Sunday Brunch, celebrity guests, popup activations, a premium open bar, gourmet food, and private restrooms.

Superyacht Village @ Pier Sixty-Six: Located at Pier Sixty-Six’s “Pier South” property, this marina will display the largest vessels and host high-end exhibitor displays and seminars. Open to all general admission ticket holders, it’s accessible by water taxi, shuttle, and valet parking. Expanded Transportation Options: More water taxi stops and services will provide easier mobility across the seven show locations. Water Taxi tickets are $15.

A Touch of Fall Fall Festival

WHEN: Saturday, Oct. 12 | 4pm – 8pm

WHERE: Pioneer Park, 217 NE Fifth Ave., Deerfield Beach

COST: Free, food and drink available for purchase

DETAILS: It’s time to get into the fall spirit (even here in Florida) and enjoy a fun day with your family and friends. Jam out to live country music while you enjoy the festival. At the Biergarten you can savor a fall favorite beer or indulge in a flight while enjoying live music. Take a stroll down Artisan Vendor Lane, where local artisans offer a collection of goods, from handmade soaps and candles to specialty foods. Food trucks will be available to serve up a variety of delicious treats. Families can head over to the Pumpkin Patch to choose the perfect pumpkin and strike a pose for that ideal family photo — supplies are limited. And don’t forget the Kid Zone with arts and crafts, hayrides, an inflatable maze, storytelling, and more.

Shuttle Service: Located at the field across the street from the Center of Active Aging, 227 NE Eller St. to and from Pioneer Park from 3:45pm to 8:30pm.

The House of Poe’s Horrors

WHEN: Thursday, Oct. 24 | 6 – 9pm • Friday, Oct. 25 | 6 – 9pm Saturday, Oct 26 | 5 – 10pm

WHERE: Pompano Beach Cultural Center, 50 W. Atlantic Blvd., Pompano Beach

COST: $13/per person

DETAILS: Prepare for a spine-chilling adventure at The House of Poe’s Horrors. This immersive haunted house twists Edgar Allan Poe’s terrifying tales into a maze of horrors. Brave guest will experience amazing lighting, jump scares, darkness, signature drinks, and an unforgettable scare. Tickets are limited, so take advantage of this one-of-a-kind experience!

Strobe and intense lighting will be used and may not be safe for those with epilepsy and other conditions with light sensitivity. This haunted immersive experience includes dark areas. For your safety, actors are strictly prohibited from making physical contact. By purchasing this ticket, you acknowledge and agree to these conditions. This is a 30-minute haunt and immersive experience.

Barktoberfest

WHEN: Saturday-Sunday, Oct. 5-6 | 8am-4pm,

WHERE: Splash Adventure at Quiet Waters Park, 401 S. Powerline Rd., Deerfield Beach

COST: $6.50/dog

DETAILS: Pups can celebrate the end of summer with 50-minute splash time sessions designed specifically for our four-legged friends. For more information, call 954-3575100 or visit www.broward.org/parks

Family Hayride & Campfire

WHEN: Fridays, Oct. 11 | 6:30-9pm

WHERE: Quiet Waters Park, 401 S. Powerline Rd., Deerfield Beach.

COST: $4/person

DETAILS: Enjoy a fall hayride around the park and then gather around the campfire to make s’mores. Ages 3 and up. For more information, visit www.broward.org/parks

Trunk or Treat

WHEN: Saturday, Oct. 19 | 5 – 8pm

WHERE: The Pink Church, 2331 NE 26th Ave., Pompano Beach

COST: Free

DETAILS: Get into the Halloween spirit at this annual event where kids can trick-ortreat from car to car.

Pony Jail’ N Bale

WHEN: Sunday, Oct. 20 | 1-4pm

WHERE: Tomorrow’s Rainbow Mini-Ranch, 4341 NW 39 Ave., Coconut Creek

COST: $15

DETAILS: Relish an afternoon of western-themed fun for the family with live music, food, games, a dunk tank, a splash area, face painting and more. The event is a fundraiser for this non-profit program that helps grieving children deal with loss. For more information visittomorrowsrainbow.org.

Halloween at Frank McDonough Park

See page 22 for details.

At the AMP

Pompano Beach Amphitheater, 1806 NE Sixth St., Pompano Beach

Lyle Lovett and his Large Band

WHEN: Saturday, Oct. 5 | 8pm

COST: $39.50 and up

DETAILS: A singer, composer and actor, Lyle Lovett has broadened the definition of American music in a career that spans 14 albums. Coupled with his gift for storytelling, the Texas-based musician fuses elements of country, swing, jazz, folk, gospel and blues in a convention-defying manner that breaks down barriers.

America

WHEN: Saturday, Oct. 12 | 8pm

COST: $49.50 - $69.50

DETAILS: The iconic multi-platinum-selling group America will celebrate its 54th anniversary with tour dates in 2024. Known for their timeless magic and powerful performances, the Grammy Award-winning perennial classic-rock favorite will draw on their catalog of hits. Their tunes, which include “I Need You,” “Ventura Highway,” “Don’t Cross The River,” “Tin Man,” “Lonely People,” and “Sister Golden Hair,” were cornerstones of 1970s Top 40 and FM rock radio.

Hendrix Experience

WHEN: Friday, Oct. 18 | 8pm

COST: $44.50 - $69.50

DETAILS: The Experience Hendrix Tour evokes the era when artists treated each performance as a unique interaction with their audience. Jimi Hendrix called this his ‘Electric Church.’ The Experience Hendrix Tour embraces this approach, presenting multiple opportunities for performers and audiences to witness impressive collaborations among the participating artists, and will highlight these artists performing their favorite Hendrix signature songs, including “Little Wing,” “Fire,” “Purple Haze,” and “Voodoo Child (Slight Return).”

Bare Naked Ladies and Toad the Wet Sproket

WHEN: Monday, Oct. 21 | 7:30pm

COST: $93 and up

DETAILS: After more than 30 years with Barenaked Ladies, lead singer and guitarist Ed Robertson finds inspiration while driving to his lake house, recording voice memos of song ideas. For their 18th album, “In Flight,” Robertson had an unusually productive writing session, generating 21 ideas and finishing eight songs in one day. The album reflects the band’s signature wit and observation while showcasing their growth and maturity.

Blackberry Smoke

WHEN: Sunday, Nov. 10 | 8:30pm

COST: $34.50

DETAILS: Throughout their career, Blackberry Smoke have embodied Georgia’s rich musical legacy, honoring the people, places and sounds of their home state. As the band celebrates their 20th anniversary this year, their reverence for Georgia has only deepened.

Dwight Yoakam

WHEN: Friday, Nov. 15 | 6pm

COST: $59.50 – $69.50

DETAILS: Dwight Yoakam has sold over 25 million albums worldwide and is a 21-time nominated, multiple GRAMMY Award winner. He has 12 gold albums and nine platinum or multi-platinum albums, with five of those albums topping Billboard’s Country Albums chart and another 14 landing in the Top 10. Nearly 40 of Yoakam’s singles have charted on Billboard, with 14 peaking in the Top 10. He was also inducted into the Nashville Songwriters Hall of Fame in the Songwriter/Artist category. Opening performance by Drayton Farley.

Air Supply

WHEN: Saturday, Nov. 16 | 8pm

COST: $4950 – $59.50

DETAILS: Graham Russell & Russell Hitchcock met on May 12, 1975, the first day of rehearsals for “Jesus Christ Superstar” in Sydney, Australia; they became instant friends with their shared love for The Beatles. After the shows’ performances, they would play pizza parlors, coffee bars and nightclubs with just one guitar and two voices. They gained a reputation for great harmonies and Graham’s original songs. They made a demo on a cassette of two songs, and took it to every record company in Sydney. Everyone turned it down but one — CBS Records. They made a single in one afternoon, and it shot to number one on the national charts. Air Supply was born!

HAPPY SNAPS

Youth Soccer

Frank McDonough Park

PHOTOS BY JEFF GRAVES

OPEN HOUSE

Come learn about the outstanding learning experiences offered through our collaborations with The Juilliard School, MIT, and UNICEF.

Tuesday, November 5, 2024 9 AM – 10:30 AM

Saturday, November 2, 2024 10 AM – 1 PM LOWER SCHOOL OPEN HOUSE

UPPER SCHOOL OPEN HOUSE

HAPPY SNAPS

New York Butcher Shoppe Anniversary Celebration

Pompano Beach

PHOTOS BY JEFF GRAVES

Josha, Robert, Nick and Megan

Brenda

Sean and Jason

Chris

Hooked on Fall

Pumpkin Swordfish, Wahoo, and Sea Witches Take Center Stage

BY JOHN PIOTROWSKI

Fall is one of the most exciting times of year for fishing. I mean, to be drowning baits and watching football live on your Garmin while drinking a beer as the sun sets over the beach — how do you beat that?

As it relates to offshore fishing in the fall, we often trade in pumpkin hunting for decorating sea witches.

Probably one of the most memorable pumpkins I have ever found was not on a bail of hay in a church parking lot but instead on the end of a line in 1,800 feet of water— a pumpkin swordfish that is.

I have heard some fantastic swordfish stories in the last few months, from multiple fish days to large first-time catches that turned out to be pumpkins. A pumpkin swordfish gets its name from the orangish pink color of its meat, which, I’m told, is in part due to its diet. Some swear they taste better too.

Catching a pumpkin sword used to be pretty rare, but I feel like it’s becoming more common. Of course, that is likely because swordfishing has exploded in our community in the last five to ten years. As reels and technology have improved, they allow for the targeting of swordfish all day and all night. Twenty years ago, when I first began swordfishing, it was amidst the stars and the light of late summer nights. We would pretend to be movie stars over the Hollywood Hills for hours, drinking and telling stories while we danced with our glow sticks.

Nowadays, the craze is daytime swording with electric reels and buoys. The experienced anglers have figured out how to drop in 4 knots of current and how to fish multiple rods. It’s simply amazing. The fight of a monster swordfish and the show they put on is truly life-changing. It’s amazing to land one of these

incredible fish. On any given day, these fish will get hooked, come up, and show themselves only to sound to the depths for hours. Then, they will appear again, run the lines in the motors, and even take a harpoon shot before giving in. Man, what a thrill.

There is nothing like hoisting up a 200-plus pound swordfish at the Lighthouse Point Marina docks.

As we fake ourselves into believing the weather is changing, we start setting our sights on another worthy adversary of the ocean — the wahoo. Man, the wahoo bite between Boynton and Hillsboro has been good — the best I can remember. It seems like you can almost successfully target them locally. Why should Halloween decorations be limited to the front yard when maybe the most fun witch to decorate is the one you will be trolling at 12 knots for one of the fastest fish in the ocean? Late October and early November have been a great time of year to head over to the Bahamas and target wahoo. And the water is still warm enough to shoot a hogfish east of Great Isaac while taking a mid-day trolling break.

I have so many great memories of snaking the edge at almost planing speed near sunset and hearing those 50’s sing. A black and purple seawitch is just deadly. Make sure you bring plenty of lures and lots of colors. Also, don’t be afraid to switch it up if it’s slow and pull the witch behind a planer. Give her a strip bait for a broom and look out! Y

If you’re eager to get involved, I’d recommend checking out our local fishing stores: RJ Boyle’s, Big Dog Tackle, Chaos, and Custom Rod and Reel. For a comprehensive experience, consider exploring the offerings of the Lighthouse Point Saltwater Sportsman’s Association. www.LHPSSA.org.

Make Your Child 10 Feet Tall and Bullyproof

BY CRAIG HALEY

The back-to-school season is in full swing, and if you have kids, this time of year is exciting and can be a bit nerve-racking. The reality is bullying continues to be a huge problem for many kids, and many are not equipped to handle these situations.

The statistics are staggering:

• One out of four kids are bullied in school.

• 160,000+ kids miss school every day because of a fear of being bullied.

• Every seven minutes, a kid gets bullied.

• 25,000,000 families are traumatized because of bullying.

• Bullying is the leading cause of youth suicide between the ages of 11-16.

In fact, I would sit in my father’s work truck until the bus came so I didn’t have to confront the kids who were giving me a hard time. I, like many others, felt scared, frustrated, and helpless.

Martial Arts can help turn a victim into a victor!

October is National Bully Awareness Month, and our goal is to instruct and inspire today’s youth to have the confidence to deal with bullying.

Martial arts training is a great tool to help kids gain the confidence and skills to handle most bullying situations.

Ken Shamrock, a former UFC Champion and hall of famer says, “there is no confidence like self-defense confidence.”

When kids know how to fight, they walk, talk, and carry themselves with naturally projected confidence. They look people in the eyes and are incredibly self-assured that if a fight or situation goes down, they know what to say, what to do, and how to win!

If you are not a parent, you may remember being bullied as a kid and feeling helpless. I got started in martial arts in 1987 because I was being bullied at the bus stop, and I didn’t have the confidence or skill to defend myself.

We typically deal with four types of bullying: verbal, physical, social and cyber.

Verbal bullying is making fun of someone for any number of reasons. It could be how they look or talk or because of something they did. Physical bullying is attacking them with a push, punch, or slap, to name just a few.

Social bullying is exclusion and influences others to leave the target out of the game, group, etc. Cyberbullying is dealing with any attacks online.

What is the process to deal with this?

The formula we have had tremendous success with is: 1) Strong Spirit 2) Strong Mind 3) Strong Body.

Strong Spirit

Your spirit is your attitude, style, personality, and swag. It is how you feel about yourself. It is your self-esteem. Martial arts training builds a child’s self-esteem by teaching them to set goals, work hard, develop discipline, and follow through to achieve those goals, such as the next belt on the journey to Black Belt.

We believe in “confidence through competence,” meaning that as a child (or adult) learns techniques, masters them, and feels they can do them in a real self-defense situation, their self-esteem goes up. They feel better about themselves and what they are doing!

Strong Mind

This is the knowledge of what to do, what to say, and how to win an actual fight. It is knowing the four different types of bullying and having a realistic strategy to deal with them. We teach “power phrases” so kids know what to say when they are being verbally attacked.

Power Phrase Examples: Don’t say that to me anymore! Yeah. I’ve heard that before. Are you trying to make fun of me? Are you saying you want to fight me?

We all act better than we react, so knowing what to say builds confidence.

The key is to be aware of common attacks and to practice and drill them repeatedly in advance, so that we are ready to handle them if they occur. I don’t believe that knowledge alone is power; I believe that applied knowledge is power. We regularly practice and rehearse common attacks and scenarios to ensure that our students are prepared.

Strong Body:

This message emphasizes the importance of physical fitness and healthy living in self-defense training, highlighting strength, flexibility, and endurance in order to use self-defense techniques effectively.

We live in an age where kids are more sedentary than ever before. Plus, much of the food today is processed and has a lot of preservatives that are not good for you.

Our goal is to help kids develop a healthy, disciplined lifestyle that empowers them to stand up for themselves if they ever need to. Physical training (+), healthy eating habits (+) proper hydration will make kids healthier and feel great about themselves!

This combination will make kids a hard target, meaning bullies don’t usually pick on the kids who will stand up for themselves. They want a soft target who looks down, has hunched shoulders, speaks quietly, and doesn’t look like they will fight back.

We never encourage kids to fight. Of course, we teach them to tell the teacher or a trusted adult if they are having an issue.

Sometimes that works, however, in the words of our 40th President, Ronald Reagan, “You can run from a bully for so long but after a while you’re going to have to stand up to him.”

Bullying is not a cut-and-dry issue. Every situation is different; however, we can end bullying for good with training, knowledge, and teamwork! Y

Unspoken Truths

The Things We Are Afraid to Say

BY MICHELLE HAYS

When you feel hurt, invalidated, or disappointed by your partner, do you say something? Or are you afraid to express your thoughts and feelings? So many of us choose not to say anything, and why so many marriages suffer. I am not referring to the little things that really don’t matter. I am talking about the bigger things that eat away at us from the inside as we hold our tongues for the sake of peace. Being hurt and disappointed is part of being married. There is no getting around that. We are all imperfect, and inevitably, we will make mistakes. But here’s the thing — it’s okay. It’s okay to make mistakes, it’s okay to feel hurt, and it’s okay to express those feelings. Learning to express ourselves is what makes our relationships stronger in the end.

Sure, we can keep our lips sealed, but at what cost? I recently experienced a meltdown. I felt like a pressure cooker that had exploded. It was messy. Tears were steadily skating down my face, and my husband, Brian, was covered in all the words I hadn’t been saying.

Want to hear the surprising part? Brian had no idea how I had been feeling.

He believed everything was going well, and we were both just a little stressed out, which is precisely why I didn’t say anything in the first place. I didn’t want to add to our stress. Most of the time, I know better, but in this case, I believed I was protecting us. I knew that Brian would never intentionally hurt me, yet inside, I was screaming for attention, support, and love. I should have been vulnerable and expressed myself more promptly. But you know what? Once I let it all out, I felt a weight lift off my shoulders. It was such a relief, and it reminded me that open communication, though difficult, is far better than the alternative.

Do you know what happens when we hurt each other repeatedly without resolving our suffering? We begin to love each other less and less, and then, after a while, we forget why we fell in love with each other in the first place. Just typing these words caused my

heart to ache for all of us because that’s how marriages end. We don’t cause hurt and disappointments because we are unloving. We hurt each other because we don’t always see our actions as hurtful or even realize that our partner is afraid to communicate with us.

Life moves at such a fast pace these days. Who the heck has time to address every little hurt or conflict? The problem is they add up. Keeping things bottled up inside is counterproductive in our marriages because, eventually, resentment and contempt begin to take up space in our minds and hearts. Our minds mean well when we don’t voice our pain. However, simultaneously, our hearts slowly harden and sometimes even break.

If we are going to have healthy, happy marriages, then we must consider shifting our perspective from “keeping the peace” to “keeping love alive and well.” We must fearlessly let our partners know when they have hurt us or crossed a boundary. Healing takes time, but we cannot dwell on the past and allow past hurts to overshadow all the good in our marriages. Vulnerability, forgiveness and the ability to move forward are not signs of weakness, but powerful tools to create more profound, loving relationships with our partners. It’s a choice we can make to empower our relationships and ourselves. Choose love and not fear. Y

The Differences Between a Will and a Revocable Living Trust

BY MARTIN ZEVIN, ATTORNEY

Many people mistakenly believe that if they have executed a Florida will, probate will be avoided when they pass away. This is not true.

In Florida, an estate will go into probate when a person owns any property in their name alone without named beneficiaries. For example, if your spouse is deceased and the deed to your home is in both of your names, that home will have to go through the probate process in court when you die. Likewise, if you have a brokerage account or bank account in your name alone with no one named as payable on death, that asset will also need to be probated upon your death.

The main purpose of a will is to designate who you want to get certain assets when you die. If you die without a will in Florida, the law will still require probate of your assets and your beneficiaries will be based on your closest living blood relatives. Florida law provides for an order of priority of blood relatives if someone dies without a will. If you are a Florida resident and own real estate in another state, it is likely that two probates will be required: a primary probate in Florida and a secondary probate (known as an ancillary proceeding) in the state where the property is located.

transferring that property into the the Florida trust. This legal work will avoid probate in both states and allow for quick and easy sale or distribution of the properties.

With cash assets such as bank accounts, CDs, brokerage accounts, annuities, life insurance policies, etc., you can avoid probate by designating one or more beneficiaries on the account. These beneficiaries will be entitled to the proceeds of that account upon your death, regardless of whether you have a will or what you may have indicated in the will; in other words, the designation of a beneficiary in a specific account takes precedence over anything stated in a will. The will will only apply to those assets where there are no designated beneficiaries (or if the beneficiaries have died before you).

Therefore, one of the primary reasons many clients choose to create a revocable living trust is to avoid probate on all of their assets, particularly their home and any other real estate. I have many clients who own their primary home in Florida and a vacation home in another state. We create a revocable living trust in Florida and also prepare a quit claim deed to transfer the Florida property into the trust. An attorney in the other state can then prepare a deed

The trust we prepare also provides that your successor trustee (the person or persons you designate to administer the trust after you pass away) can also take over managing the assets of your trust if you become legally incapacitated. Legal incapacity is defined in the trust document with language that requires a written statement from two medical doctors indicating that you are not able to carry on your legal affairs. The language allows your successor trustee to take over without a court order, but still provides you the protection of requiring written statements from two doctors.

In addition, it is much more difficult to contest a revocable living trust than a will. Your successor trustee can sell your properties and make distributions very quickly following your death, whereas the probate process required for a will generally takes six to nine months or longer.

I leave you with the words of wisdom that my father left for me: “May you live as long as you want and never want as long as you live.” 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.

Empowering Recovery

How the World of Pink Foundation Helps Women Heal Inside and Out

BY CHRISTINE A. GUARINO, CMF, RDH

In the wake of a mastectomy, a woman’s journey to recovery is more than just physical; it’s deeply emotional and personal. The physical scars left behind are only a part of the story. Many don’t see the emotional wounds that can take even longer to heal. At the World of Pink Foundation, we are dedicated to supporting women through this vulnerable time, ensuring they are not alone in their journey to regain their health and sense of self.

When I first created World of Pink Foundation, I sought to provide medically-supported products for all phases of breast surgery — revolutionizing prosthetics, matching a woman’s skin tone, and more.

I understood that our work wasn’t just about providing products but about restoring confidence and dignity. Every day, I see the difference a well-fitting prosthesis or a comfortable, supportive bra makes in a woman’s life. It’s not just about aesthetics; it’s about giving them the tools to feel like themselves again.

One of the most rewarding parts of my role is helping women select their post-mastectomy products. This process is incredibly personal, and I take great care to ensure every woman feels comfortable and understood. I listen to their stories, understand their needs, and work with them to find solutions that meet their medical requirements and make them feel confident and beautiful.

The first fitting is often an emotional experience. Many women are hesitant, unsure of what to expect, and can feel apprehensive about seeing their new reflection in the mirror. During these moments, I see our work’s true impact. When a woman looks at herself and smiles —really smiles — because she feels whole again, it’s a reminder of why we do what we do. It’s a small victory in a long battle.

At the World of Pink Foundation, we offer convenient and secure telehealth visits for personalized post-mastectomy care and breast health services.

Connect with our dedicated team from the comfort of your home, ensuring easy access to exceptional care. We’re here to support your health and recovery every step of the way.

Our support doesn’t end with the fitting. We are there for our clients every step of the way, offering continued assistance and adjustments as needed. We understand that the journey to recovery is ongoing, and we are committed to being a source of support and comfort for as long as it takes.

It’s an honor to be a part of this process — to help women regain their confidence and to witness their strength and resilience. Every

woman I meet teaches me about courage and grace, and I am humbled to play a role in their recovery.

The World of Pink Foundation raises funds in order to provide access to life-saving mammograms, empowering makeovers, educational resources, and more. Our fundraisers ensure women in our community receive the care and support they need, regardless of financial circumstances. By hosting fundraisers throughout the year, we aim to break down barriers to essential breast health services, offering not only medical screenings but also opportunities for women to regain their confidence and learn more about their health. Every dollar raised directly impacts these initiatives, helping us to continue making a difference in the lives of breast cancer patients.

At the end of the day, our goal is simple: to ensure that every woman feels supported, empowered, and beautiful, inside and out. And that’s what makes the work of the World of Pink Foundation so incredibly special. Y

Christine

A. Guarino, CMF, RDH is the Founder of World of Pink Foundation and a Lighthouse Point resident.

Foiling the Financial Fraudsters

BY GREG EDWARDS

When it comes to financial scams, it’s easy to assume the only victims are the ones we hear about in the media — the “little old ladies” who are tricked by nefarious call center workers in distant lands urging them to send what little money they have.

the wealthy individuals who fell for Bernie Madoff’s Ponzi scheme.

Be on guard

The good news is that you can better protect yourself from financial scams and fraud. A good first step is to get a handle on the many ways crooks are trying to get at you and your money.

But the fact is, financial fraudsters are working overtime to target those of us with significant assets. Just because you’re “good with money” or careful in who you deal with when it comes to finances doesn’t mean financial scammers won’t pursue you.

You’re a target

You may be more susceptible to their efforts than you realize. One of our biggest biases is overconfidence in our abilities. Consider

1. PHISHING AND RANSOMWARE ATTACKS A type of online scam, phishing occurs when scammers impersonate a legitimate company using legitimate-looking emails or texts. Ransomware is a type of malicious software that encrypts your files in a way that makes them inaccessible to you.

2. WIRE TRANSFER FRAUD This occurs when criminals fool you into wiring money to them. Often, they do so by presenting themselves (via an email or a text) as a trusted individual or organization, such as a family member, a business partner or even a charity.

3. ACCOUNT TAKEOVERS This is a type of identity theft where scammers gain unauthorized access to an online account, for example, by setting up a legitimate-sounding public Wi-Fi network to capture usernames, passwords, and payment information.

4. CARD-NOT-PRESENT FRAUD Using stolen credit card data to buy items online (or by phone or mail) has become increasingly common, along with the rise of online shopping and working remotely.

5. TAX SCAMS One scam that directly targets people with a high net worth involves getting excessively high valuations for their art in order to get bigger income tax deductions.

ACKNOWLEDGEMENT: Representatives of AIC/AAS do not provide tax or legal advice. Please consult your tax advisor or attorney regarding your situation. All information is believed to be from reliable sources; however, we make no representation as to its completeness or accuracy. Gregory Edwards offers products and services using the following business names: Lawless, Edwards & Warren – insurance and financial services | Ameritas Investment Company, LLC (AIC), Member FINRA/SIPIC – securities and investments | Ameritas Advisory Services, LLC (AAS) – investment advisory services. AIC and AAS are not affiliated with Lawless, Edwards & Warren.

Avoid getting scammed

1. CHECK YOUR “BASICS” Secure your home network, use strong passwords and multifactor identification, and install anti-malware and other internet-security programs.

2. SLOW DOWN AND USE CAUTION. Many financial criminals demand that potential victims act quickly, creating a false sense of urgency to their pitch. That means one key move is to resist the urge to take immediate action, giving you time to dig deeper. Communicate this expectation to your financial professionals.

3. VERIFY REQUESTS INDEPENDENTLY. Say you get an unsolicited email (or text or call) from your financial institution, the IRS, tech support, etc., demanding that you take action immediately. Rather than click on the link provided to you, call or email the person or company directly to determine whether the communication is legitimate

4. ROOT OUT IMPERSONATORS. Would-be online fraudsters often create fake social media accounts to gather intel they can use against you. Alert the companies if you see that someone has set up

a profile claiming to be you.

5. SEPARATE YOUR PERSONAL ANS BUSINESS LIFE. Entrepreneurs should consider using different email addresses for family communications and business communications. This can help prevent a hack in one area of your life from spilling over into the other.

6. CHECK IN ON YOUR FINANCES. Review your financial statements for odd or unfamiliar transactions or any unauthorized activity. The same goes for credit reports and other statements that involve your wealth.

7. ASK FOR HELP IF YOU NEED IT. Don’t fall into that trap: If you think you’re getting taken or are on that path, enlist the help of the authorities, trusted advisors or others to review the situation and offer potential next steps.

8. CONSIDER HIRING EXPERTS. Fraud prevention firms catering to the affluent can build bespoke strategies designed to wall you off from financial fraud.

Note how many of the tactics to avoid getting scammed involve personal behaviors rather than high-end technology. Using both together can be more impactful, but it’s important to remember that keeping financial criminals at bay can depend greatly on the actions you take. Y

Please call Greg and his team to learn how to safeguard your assets from “financial fraudsters” at 561-361-8140 Ext. 229 or gwe@lawlessedwardswarren.com.

For three decades, P.J. Rossi Jewelers has been your premier destination for custom jewelry in South Florida. Our awardwinning designer has been crafting unique, personalized pieces that turn your dreams into reality using state-of-the-art CAD/ CAM technology. As an Antwerp Diamond Importer, we ensure the highest quality and brilliance in every piece we create.

The Antwerp Diamond Experience

Every year, Pamela Rossi, Owner and Graduate Gemologist, travels to Antwerp, Belgium—the world’s diamond capital—to select the finest natural diamonds. While in Antwerp, Pamela personally handpicks from an extensive selection of colors, cuts, shapes, and sizes, offering you exclusive access and direct savings from the cutter.

With the Antwerp Diamond Experience, you’re not just buying a diamond; you’re investing in a legacy of excellence. Don’t miss out on this unique opportunity — Pamela is leaving on October 12th! Call today to schedule your appointment.

Terrific Wine Value by Any Standard Carmenère

BY DAVID EHRENFRIED

When people ask me about the best wines I’ve ever tasted, the 2009 Clos Apalta is always at or near the top of my list. My notes from 2017, say simply: “Spectacular! Too delicious for words.” That’s when I finally decided to open one of the few bottles I bought several years before. If you’re unfamiliar with it, Clos Apalta is a world-class Chilean wine made by a branch of one of Chile’s leading wineries, Casa Lapostolle. If you like trivia, Casa Lapostolle was founded by members of the French Lapostolle-Marnier family — yes, the same one that almost 200 years ago created Grand Marnier, the famous, orange-flavored liqueur. The family sold the brand to Campari Group in 2016.

I mention Clos Apalta because it’s made mostly from carmenère. Carmenère (pronounced kar-meh-NAIR) is Chile’s signature red grape, much like Malbec is Argentina’s. Carmenère makes hearty and robust red wines that are easy-drinking and full of tasty fruit and other interesting flavors. Yet, I suspect not many people who like wine are familiar with it. I wasn’t until Clos Apalta opened my eyes to it with a jolt. Since then, I’ve been fascinated by carmenère wines and have recommended them to many friends. Of course, I’m not suggesting you start with Clos Apalta. It’s pricey and sold in few places. There are, fortunately, many other delicious carmenère wines that are much more budget-friendly. Lapostolle and several other Chilean wineries, for example, each make a ladder of carmenère wines ranging from around $10 to over $100.

What’s Carmenère?

of the noticeable tannic grip or grittiness present in other bold red wines. They’re also usually moderately alcoholic (generally in 13.514.5% ABV range), so they’re seldom overbearing.

Carmenère’s aromatic and taste profile usually includes raspberry, cherry, and plum — and sometimes blackberry, too — along with chocolate and peppercorn savoriness. Often noticeable, as well, is a hint of green or red peppers, even paprika. Some people object to this slight herbaceous quality, but I think it is one of the subtle reasons these wines complement many foods. Good carmenère pairs nicely with grilled, roasted, or sauteed meats, poultry, vegetables, and seafood, particularly when made with Mediterranean herbs and spices. Carmenère blends right in, making both food and wine taste better together.

Carmenère (also spelled carménère) is a very dark-skinned grape varietal cultivated mainly in Chile. Good carmenère wines are a delight to drink. They have character. They’re typically deeply colored, medium to full-bodied, and notable for their robustness and smooth, silky texture. The famous British wine writer, Jancis Robinson, describes carmenère in her encyclopedic Oxford Companion to Wine as “combining the charm of merlot with the structure of cabernet sauvignon.” Carmenère wines also remind me of syrah, but less dense and peppery. Notably, even when carmenère wines are enjoyed young, they usually have little or none

The best carmenère wines, many of which are blended with various percentages of cabernet sauvignon and certain other varietals, can be truly memorable and wonderfully balanced and complex. Standout carmenère and cabernet sauvignon blends, like Clos Apalta and the equally remarkable Almaviva, exude power and grace. They envelop the palate with delicious tastes and smells that carry through long, lingering, and satisfying finishes. The top wines, though, are often quite expensive. They’ll typically set you back $100-$200 per bottle at retail, and two or more times that in restaurants. Fortunately, we don’t have to spend nearly these sums to enjoy excellent carmenère. Plenty sell in the $10-60 range.

For this column, I purchased several Chilean carmenère wines that cost between $15 and $35 a bottle. All were delicious (see my tasting notes). You may not find the same wines I tried, but based on my research, they will probably be comparable in quality to other similarly priced carmenère wines. The carmenère wines we tried offered great value for the money. They showcased the strong emphasis Chilean growers and winemakers place on quality and sustainability, as well as Chile’s lower production costs. Additionally, the currently favorable currency exchange rates of the Chile peso against the US dollar contributed to their excellent value.

Carmenère’s Journey to Chile Stardom

Tasting Notes

2021 Antiyal Pura Fe Carmenere, Maipo Valley ($21-30, 14.5% ABV): Juicy, flavorful and nicely balanced. Medium-bodied and velvety with lots of raspberry, cherry, and plum, plus some cocoa and signature bell pepper and peppercorn. Made with organic grapes.

2022 De Martino Ungrafted Soils Carmenere, Maipo Valley ($18-$25, 13.5% ABV): Medium-bodied with some power. Silky smooth though a bit rustic, adding charm. Red and black berry flavors with hints of bell and spice. Sustainably farmed old vines. Very enjoyable.

2021 Clos de Luz Massal 1945 Carménère, Rapel Valley ($20-25, 14% ABV): Very well done. Pops with raspberry, blackberry, and plum fruit and a touch of bell pepper. Yummy! From 60-year-old ungrafted vines.

Carmenère’s journey over the past 200 years is similar to that of other grape varietals transported to the Western Hemisphere. Until the mid-to-late 1800s, carmenère was grown widely in France’s Bordeaux region, where it was often favored for blending with cabernet sauvignon, merlot, and cabernet franc. By the end of the 19th century, however, vast infestations of phylloxera aphids in France decimated most carmenère vines along with other varietals. Fortuitously, carmenère plants and cuttings were imported to Chile around the same time. They thrived in Chile, where phylloxera was not a problem. During this period, some of Chile’s earliest wineries were founded. Many are still prominent today, such as Viña Conche y Toro, Viña Santa Carolina, Viña San Pedro, Viña Erràzuriz, and Cousino-Macul. These, among many other Chilean wineries, continue to produce carmenère wines. Conche y Toro, like many of its competitors, makes several of them at different price points. Conche y Toro’s most important and most expensive are Carmenère Peumo Carmin de Peumo and Almaviva, which is produced in partnership with Baron Phillip Rothschild, the owner of Lafitte Rothschild in Bordeaux and numerous other outstanding wines. At the other end of the price spectrum, Conche y Toro, also makes the widely available Carmenère Casillero del Diablo Reserva, which sells for under $15.

2019 Ventisquero Grey Glacier Trinidad Vineyard Carménère, Maipo Valley ($18-35, 13.5% ABV): Quite delicious and terrific value. Bold, riper style with bright punchy blackberry, plum, and dark cherry flavors. Vanilla mocha and pepper lurking in the background. Silky smooth sophistication.

Shopping for Carmenère Wines

Curiously, until the late 1990s, most of Chile’s vines now known as carmenère were mistakenly thought to be merlot. Genetic testing proved those vines to be carmenère. The confusion was understandable, since merlot and carmenère have much in common. Indeed, it might be fun to have a blind tasting with friends, offering a Chilean carmenère along with a comparably priced merlot from Washington State or California. Serve with great food, and everyone is sure to have a good time. Its hint of green pepper, peppercorn, and smooth texture should give the carmenère away.

The best place to shop for carmenère is at local or online wine stores with good selections of South American wines. Supermarket chains may have a handful but are less likely to stock smaller production wines. Usually, carmenère will be displayed together with other South American wines. However, some stores put their carmenère wines in the same area as other non-major wine types, like syrah (Shiraz), zinfandel or “red blends.” Some carmenère wines will say “carmenère” on the front label if they’re more than 75% carmenère. But be sure to look carefully at the back labels of Chilean red wines when the front labels say cabernet sauvignon or don’t clearly identify the grape varietal. The back label will often list all the varietals used, and carmenère is frequently one of them. Blending carmenère with bolder, more tannic varietals helps to soften and round the edges of the final blend and adds red fruit and savory flavors. Most carmenère wines come from several regions in central Chile to the immediate north, west and south of Santiago, Chile’s capital. The region names you’re most likely to see on bottle labels are Maipo, Rapel, Colchaqua, Cachapoal, and Curicó. Apalta is located in Colchagua. Like most of Chile, these official wine regions are sandwiched between the Andes Mountain Range and the Pacific Ocean. Argentina’s main wine region, Mendoza, is to the east just on the other side of the Andes. In addition to the winery names I’ve already mentioned, other producers of carmenère wines to look for are Antiyal, Hacienda Araucano, Viña Carmen, Los Boldos, Viña Haras de Pirque, Clos de Luz, Los Maquis, De Martino, Viña Montes, Primas, Viña Santa Ema, Viña Seña, Casa Silva, Viña Tarapacá, Viña Ventisquero, and VIK.

If you’re new to or becoming reacquainted with carmenère, I suggest starting with bottles selling in the $15-35 range. Spend more if you’re comfortable doing that. Generally, higher quality wines cost more, although that’s not always the case. Very good wines are available in my suggested range as my tasting notes indicate. Y

A Big Bowl of Autumn

A Salad that Brings Fall Flavors to the Florida Heat

BY MRS. KOSSENFLOFFER

Each fall, I crave cozy stews and pumpkin desserts, but October in Florida is hardly sweater weather. So, what’s a girl to do? Create a salad that combines my favorite autumn flavors while keeping things cool.

Autumn Salad

Ingredients

For the Salad

6 cups arugula, romaine, escarole, or kale (or a combination), torn into bite-sized pieces

1 cup purple cabbage, thinly sliced

1/2 cup candied pecans and pumpkin seeds (recipe below)

4 ounces bacon, cut into bite-sized pieces

1-2 Honeycrisp apples, thinly sliced

1 avocado, cubed

1/2 cup crumbled blue cheese

For the Pecans and Pumpkin Seeds

1 cup unsalted pecan halves

1/2 cup unsalted pumpkin seeds

1/3 cup brown sugar

1 teaspoon cinnamon

Pinch of ground cloves (optional)

1 teaspoon kosher salt

1 egg white, whisked

Maple-Miso Apple Vinaigrette

Yield about 1 cup

1/2 cup avocado oil (or other neutral oil)

1/4 cup apple cider vinegar

1 tablespoon maple syrup

1 teaspoon Dijon mustard

1 tablespoon white miso paste

1 garlic clove, grated

1 shallot, finely minced

2 teaspoons fresh sage leaves, finely chopped

Kosher salt and freshly ground black pepper to taste

Preparation

Preheat the oven to 225°F. Line a baking sheet with parchment paper. Combine brown sugar, cinnamon, cloves, and salt. Toss pecans and pumpkin seeds with egg white, add the sugar mixture, and spread on the baking sheet. Bake for 40 minutes, flipping halfway through. Cool and store in an airtight container for up to 2 weeks.

Cook the Bacon: In a sauté pan over medium heat, cook bacon until crispy. Remove from the pan and set aside. Make the Vinaigrette: Combine all vinaigrette ingredients except the oil in a medium bowl. Slowly drizzle in the oil while whisking constantly, or place all ingredients in a jar, close the lid, and shake well. Store extra dressing in the refrigerator.

Assemble the Salad: Arrange the greens in a large bowl and top with sliced apples, avocado, candied nuts, bacon, and crumbled blue cheese. Drizzle with the vinaigrette, toss and serve.

Note: Use store-bought candied pecans and regular pumpkin seeds for a quicker version. Y

The adventure of a lifetime on The Pride of Baltimore II

HORIZON

by Sam Ro SS e R

Photo by Will Key W o R th

ABOARD THE PRIDE OF BALTIMORE II

Traveling hundreds of miles by air, rail, and road just to perform manual labor isn’t exactly the archetype of a relaxing vacation. Still, I guarantee you’ll never sleep better while sweating through your clothes than on the Pride of Baltimore II.

To preface this experience, I must tell you a little about myself. I was born and raised in South Florida, which has given me a tendency to be in, on or around a body of water at any given moment. It feels safe to say that I have been a witness to nearly every manner of waterborne experience.

I know the joy of that first bite of a Pub-Sub after the sun has taken its toll. I know the blind rage of when a fishing buddy snags a hook in your shoulder. I’ve been thrown from my fair share of tubes and capsized a Sunfish or two. In short, I’ve been there; I’ve done that.

Yet sailing on The Pride of Baltimore II felt like my first time on the water. Driving to her berth in Baltimore harbor, you can catch glimpses of her two masts, the rigging taught and ready. Stepping aboard, you feel like a true landsman pressed into service for His Majesty’s Royal Navy. The miles of rigging overhead and the lines coiled away neatly on deck are more than enough to get any sailor’s mind racing.

The captain and full-time, live-aboard crew give you the rundown on how the ship operates and a quick deck tour. Down below, you’re shown your cabin, which is merely a couple of bunks and a small table. If your cabin is on the leeward side of the ship while underway, the waves gurgle past while you get some sleep.

The foundation of the ship’s operation is the watch system; the crew is divided into three “watches” and charged with handling the vessel during designated four-hour periods. My watch began at noon and midnight. During your watch, you are also responsible for “boat checks.” Any wooden ship leaks in some capacity, so every hour, on the hour, you check all of the compartments to ensure the water levels are acceptable. The information on the two massive, loud, hot engines and the weather conditions must also be recorded.

The Stats

The Ship

The original Pride of Baltimore was commissioned in 1977 and sailed for more than 150,000 nautical miles before she tragically sank in a freak squall, the captain and three of her crew going down with her. Baltimore rallied, and unsolicited donations poured in, “all but forcing” the Pride of Baltimore Inc. to commission a new ship.

The Pride of Baltimore II is a recreation of a 19th-century Baltimore Clipper. Although she is built to modern standards of seaworthiness and isn’t based on one ship, her inspiration comes from the Chasseur, a privateer during the War of 1812, commonly referred to as “the pride of Baltimore.”

Typical on schooners, she has severely raked masts. Her sail plan accounts for ten sails; two large gaff sails – one on a boom and one loose-footed: a main gaff topsail, three headsails, a square topsail and a flying topgallant. In light winds, she can also set her studding sails, commonly referred to as stun’s’ls, which are set on temporary spars called stun’s’l booms.

The shallow nature of Chesapeake Bay and the light winds during the summertime meant other types of tall ships were constricted in their movement. So, shipbuilders in Baltimore developed a new type of schooner with a shallow draft and a rigging set up to allow for more sail area to take advantage of light summer winds.

The sleeker hulls of Baltimore Clippers meant they could sail closer to the wind and wouldn’t be affected by leeway as much as their peers. During their heyday, Baltimore Clippers could outmaneuver the larger, lumbering British ships and were instrumental during the War of 1812 as privateers and merchantmen, making Pride II a fitting tribute to American naval history.

I had the good fortune of sailing during this year’s Governor’s Cup Yacht Race, which starts near Annapolis in the Chesapeake Bay and ends at St. Mary’s College of Maryland, situated on an offshoot of the Potomac River. The Pride II was set to be the ceremonial starter of the race.

Although we weren’t technically racing anybody — there weren’t any other vessels in our class — the captain and crew were still taking it seriously. The Great Chesapeake Bay Schooner Race was right around the corner and they wanted to be sharp for the occasion.

Soon, the captain called “ready about,” which was promptly repeated by the crew. Soon, there was a flurry of limbs as we all scurried to the halyards. Once in position, the captain called “heave away,” and we responded in our sing-song tone before it was replaced by the sounds of labored breathing.

The physical space when heaving isn’t abundant, and you need a lot of manpower, so you’re pressed up right next to the sailors on your left and right. It creates an immediate intimacy I still don’t have (or want to) with most of my longtime friends. The last two feet or so of line is the most resistant, so an age-old technique is required to get those final inches tied down. The whole contingent throws their entire body weight away from where it is will be tied down and swings themselves in one fluid motion towards the cleat once they’ve created an inch or two of slack. That process is repeated until the officer of the watch is content.

readying the lines, bracing the yards, and setting the sheets all require quite a bit of elbow grease. The shallow waters and confines of Chesapeake Bay amplify that even further.

Once the race had begun in earnest, we were tacking every 20 to 30 minutes. The soon-to-be familiar call “ready about” would come, a predictable flurry of activity, and then the waiting for the next call from the captain. “Helms a lee” would ring out, meaning the captain had initiated the maneuver, and the crew would get to work. The fore staysail, jib, and flying jib would be tacked over first, then the call to “haul away” would come again, and the braces would be swung around for the topsails.

I know the joy of that first bite of a Pub-Sub after the sun has taken its toll. I know the blind rage when a fishing buddy snags a hook in your shoulder. I’ve been thrown from my fair share of tubes and capsized a Sunfish or two. In short, I’ve been there; I’ve done that. Yet sailing on The Pride of Baltimore II felt like my first time on the water.

I neglected to put on gloves before that first sail was raised — I didn’t think my hands would get torn up too severely after one brush with the twine. I was wrong. I had a callous the size of a peanut M&M as soon as my hand left the rope. Learn from my mistake.

Before getting further into the race, it is essential to note that the Pride II would usually motor out of the bay using her twin engines when facing a headwind to go on one of her longer journeys.

Headwinds make for slow progress due to the physics of sailing, and the nature of tall ships only amplifies that. To make any progress sailing into the wind, you must tack or zig-zag your way towards your destination. Tacking in a tall ship is hard work;

By the time the sun began to set and the ship’s cook called for the stood-down watches to the mess, we had all earned our supper.

One of the deckhands remarked that we had tacked more that day than they had on their recent trip back from Bermuda.

As the sun set over the Chesapeake, cruising along at eight or nine knots under the canvas, you could tell everyone was thinking some version of “this is pretty cool.”

Eventually, the stars came out on a moonless night. As the air cooled, the wind started to pick up, and I could tell by the captain’s changing demeanor that he was calculating how much canvas we needed to strike down. If the wind picked up too much too quickly, expensive things with thousands of pounds of tension would start breaking, which gets dangerous quickly. He needed to call all hands on deck.

As the gusts gained power, he couldn’t delay it any longer, and the call came to start striking down canvas.

The more experienced deckhands made their way out onto the bowsprit and up into the shrouds to stow away the jibs and fore topsail, respectively. I couldn’t help but wonder how many

sailors over the years had climbed aloft and never came down in similar conditions. Today, the crew wears ample safety gear, but they weren’t so lucky a couple of centuries ago.

Stowing the sails is just as physical as raising them in perfect conditions. It is a much bigger ask in the darkness of night and suddenly powerful winds. With the manpower divided, it requires more of your strength to haul, of which I already have very little to give.

I couldn’t tell you exactly how long it took us to stow away the sails, but I can tell you that every moment felt like an eternity. Something about the all-encompassing darkness, my own fatigue and the singular unity with which we worked made it feel like we were the only beings left in existence.

After that last bit of exertion, I headed down below and tried to sleep in the hot, heavy August air.

My slumber was short-lived — it was soon time to start the

Life at Sea

It is easy to dismiss sailing as a hobby today, but it was the pinnacle of engineering excellence for centuries. While Europe engulfed itself in constant wars over its far-away colonies, massive resources went into improving naval technology. For kings and emperors to assert their will over their vast dominions, powerful navies and able seamen were required.

Life at sea wasn’t easy by any stretch of the imagination. Many men would have been forcibly conscripted into the navy by press gangs that roamed port towns looking for able seamen. Similarly, a man-of-war could press into service the crews of merchant and privateering vessels if necessary. The rest of the crew may have grown up sailing, and it was a logical career choice, or maybe they just didn’t know where their next meal was coming from

midnight watch. We were set to keep our course for basically the whole four hours. We had just one tack to perform shorthanded while the other two watches slept, which was a bit of a struggle. Boat checks were in order, so we made our observations for the ship’s log and signed our names.

Back on deck, after a long lull, the helmsman turned to me and asked if I wanted to man the ship’s wheel until the watch ended.

Of course, I accepted, the darkness hopefully concealing the embarrassing amount of glee I must’ve been exuding. Standing at the helm of a tall ship had me wide awake; every neuron in my brain was firing a full broadside.

I can’t remember a time before I was ensorcelled by the golden age of sail and the majestic, powerful ships that symbolized that era. Those ships represented so much to so many; they symbolized the state’s authority and an avenue for social mobility, and for hundreds of thousands of people, they were home.

For centuries, this way of life dominated the world, and you would scarcely know it today. There are so many historical landmarks scattered across the globe, and there are comparatively few monuments to naval history, such as Pride II. There is something unique and special about tall ships like the Pride II. It is a rare thing to experience the past; at times, it seemed as if I could hear whispers of history in the crashing waves.

But as I stood at the helm, eyes on the horizon, one thought kept recurring: “This is a great adventure.” Y

and the navy could provide food, a place to sleep and steady pay.

Once aboard, things didn’t get much easier. Hard, skilled work is required to operate one of these vessels. Hoisting, bracing and trimming the sails is not a task for the feeble. Climbing up the ratlines in the dead of night in rolling seas, their work only lit by the night sky would have been perilous and commonplace.

The conditions were often cramped, with the men only getting 16 inches to hang their hammocks. A small chest was all most were allotted for personal possessions. A first-rate ship-of-theline with its full complement would be home to upwards of 100 cannons and more than 800 men and boys. Just one first-rate ship of the line had more heavy firepower than Napoleon’s Grand Armée at the Battle of Waterloo.

The food would have been nearly

inedible by today’s standards, albeit it would have been more than sufficient calorically after a day’s work. The infamous grog would have been your daily treat, but if you let it get the best of you, harsh corporal punishment was in order.

During the Napoleonic Wars, Britain had more than 100,000 sailors in the service, similar in size to a contemporary land army. That number does not include merchantmen or privateers. Adding the other nations’ navies and merchant fleets into the equation makes the number of sailors at sea mind-boggling.

For millions throughout history, sailing has always been more than a mere pastime; it has been a way of life perfected over generations. It required skill, camaraderie and thick skin, as well as a willingness to go forth into the unknown day after day with open eyes.

Creative

The latest class of Artists in Residence (AiR) at Bailey Contemporary Arts Center (BaCA) promises to be an exciting addition to South Florida’s thriving arts scene. Selected through a competitive process, this season’s artists bring a wide range of creative techniques and influences to the table. Throughout the semester, their work will be highlighted in dedicated exhibitions and major events, including Jazz Fest Pompano Beach 2025. These artists will also engage with the community through art workshops, offering a unique opportunity for creative exploration and collaboration. For more details on the artists and their upcoming events, visit https:// www.pompanobeacharts.org/bailey/ artists-in-residence.

“We are honored to welcome such a remarkably talented and diverse group of artists,” said Ty Tabing, Director of the Pompano Beach Cultural Affairs Department, operating as Pompano Beach Arts. “BaCA has become an extraordinary incubator for our AiRs, providing dedicated studio space to expand creativity, while also empowering entrepreneurial growth through marketing and business classes. We are also very proud of the array of opportunities we have been able to provide to our artists including participation at Jazz Fest, creating signature murals for the City, and introducing them to grant opportunities.”

OPPOSITE Artwork by Florencia Clement de Grandprey

ABOVE FROM Alyssa Book, Angelica Clyman, Constance Ivana,

Florencia Clement Grandprey

INSET

Artwork by Alyssa

About the 2024/2025 Artists in Residence

Alyssa Book

Alyssa Book is a Cuban American fiber artist who uses rug tufting techniques to create one-of-a-kind, tactile works of art. Based in South Florida, Book’s vibrant style uses bold lines and bright colors to evoke a sense of childlike wonder.

Constance Ivana

ABOVE FROM LEFT

INSET

After a challenging experience with postpartum depression, Book turned to her craft as a source of solace and healing. Inspired by the Woodstock era and the inherent restorative power of color, she creates yarn art that sparks joy and inner peace. Her works have been exhibited at galleries throughout South Florida’s TriCounty area.

Angelica Clyman

Broward County’s dramatic transformation serves as a wellspring of inspiration for artist Angelica Clyman. Growing up amidst these changes, her artistic focus centers on forgotten spaces and their bygone eras, utilizing a variety of mediums to explore the life cycles of these ordinary places. Her creative process involves visiting abandoned sites and collecting remnants, which she transforms into paintings, sculptures, and prints. These artworks act as narratives, preserving memories and giving voice to the past.

Clyman’s artistic journey is marked by solo and group exhibitions, and she has a featured work in the Miami Children’s Museum permanent collection. An alumna of New World School of the Arts and Florida International University, she currently shares her artistic knowledge as a studio art instructor at Broward College and serves as the director of the Rosemary Duffy Larson Gallery.

With a lifelong passion for art and a mission to expand artistic access, Constance Ivana uses her creative voice to tackle issues of social justice and Black history, primarily through vibrant works in spray paint and acrylics. Currently an artist-in-residence at History Fort Lauderdale, her pieces are often imbued with messages of hope and encouragement. A retired Broward County educator with 21 years of teaching experience, she transitioned to HR recruiting. Constance is a regular volunteer with the City of Fort Lauderdale and has fostered collaborations with a wide range of organizations, including the Broward Center for the Performing Arts, YMCA, Boys and Girls Club, Art Prevails, Art 13, Art n Soul, Heal the Planet, numerous schools, independent artists, and various nonprofits. Beyond selling her artwork, Constance actively engages the community by hosting painting parties and workshops and creating impactful murals.

Florencia Clement de Grandprey

Florencia Clement de Grandprey is a self-taught mixed-media figurative artist. Originally from Spain, her mission is to empower and inspire through positive and meaningful artwork. Since 2014, she has been painting full-time, initially using canvas, incorporating discontinued fabric and paper samples to create backgrounds and “dress” her subjects. Eventually, discovering she could paint directly on upholstery fabric and area rugs, she fell in love with this new medium. Her artwork celebrates our uniqueness and imperfections, highlighting our strengths and beauty.

Alyssa Book, Angelica Clyman, Constance Ivana, Florencia Clement de Grandprey

Artwork by Alyssa Book

Artwork by Constance Ivana

ABOVE Artwork by ALIGUORI RIGHT ALIGUORI FAR RIGHT Artwork by Lauren Georgia

ALIGUORI

Nino Liguori, who signs his paintings “ALIGUORI,” has always enjoyed telling stories through his paintings, which are visual parables and allegories. His work alludes to art history, design, innovation, and humanity itself, intertwining fable and fact, imagination and realism. An art educator, he has worked with diverse socio-economic and racial groups in Broward County and was twice a finalist for Visual Arts Educator of the Year.

Liguori advanced his painting studies by obtaining a master’s degree in Europe and Asia. He studied at The Academie de Beaux Arts in Paris, collaborated with art collectives in Rome, and learned brush and breathing techniques in East Asia. His artwork has been featured in New York Magazine and Hi-Fructose Magazine. Honoring both his Italian heritage and the storytelling nature of his work.

Lauren Georgia

Lauren Georgia is a digital artist and educator who creates immersive installations that blend reflective surfaces, light, and shadows into unique experiences. These environments focus on transformation, offering participants opportunities to confront their own reflections and perceptions of identity and self. Balancing deeper questions with a playful approach, Georgia incorporates bright colors and patterns into her work and has exhibited in both group and solo shows throughout Florida.

Raised in Pompano Beach, Florida, Georgia graduated from the University of Florida with Bachelor of Fine Arts degrees in Art Education and Digital Media. As an educator, she most recently taught digital art and design portfolio development at Dillard High School.

Mark Viau

Mark Viau is a multimedia artist with a strong foundation in classical fine art techniques. His creations are known for their rich layers of color and captivating depth. He invites viewers into a world brimming with life, where traditional methods meet contemporary innovation.

A native of Detroit, Michigan, Viau attended Wayne State University on a fine arts scholarship. The COVID-19 pandemic rekindled his passion for art, inspiring him to channel his experiences into a vibrant and expressive body of work. As the father of triplets, Mark’s life journey has been dynamic and enriched by the joys of parenthood.

ABOVE LEFT TO RIGHT

Lauren Georgia, Mark Viau LEFT Artwork by Mark Viau

ABOUT THE CITY OF POMPANO BEACH CULTURAL AFFAIRS DEPARTMENT

The mission of the Cultural Affairs Department, operating as Pompano Beach Arts, is to provide cultural programming that includes visual arts, digital media, music, film, theater, dance, and public art for the enjoyment and enrichment of residents and visitors to Pompano Beach, Broward County, and the greater South Florida area. The department programs and manages the City’s cultural arts venues, including the Pompano Beach Cultural Center, Ali Cultural Arts Center, Bailey Contemporary Arts Center, and the Blanche Ely House Museum. The department also oversees the City’s Public Art Program and the Artists in Residence (AiR) initiative.

Symphonii Smith-Kennedy

Symphonii Smith-Kennedy fostered her artistic exploration in painting and self-discovery during her education at New World School of the Arts and through her art studio with Zero Empty Spaces. She utilizes art to explore her identity as a Black queer woman in today’s world, drawing on her experiences, imagination, and fascination with fantasy to influence her work.

Primarily an oil painter, she also uses other mediums to create sequential narratives influenced by Afro-centric culture and fantasy. While painting is her main focus, Smith-Kennedy’s aspirations bridge the gap between fine art, illustration, and entrepreneurship.

Symphonii Smith-Kennedy LEFT Artwork by Symphonii Smith-Kennedy

ABOVE

GHOSTS & GLAM Fashion Show

LOCAL FLAVOR

IN THE NORTH BROWARD BEACHES

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 $25)

$$ Moderate

($26-$50)

$$$ Expensive

($51-$75)

$$$$ Pricey (over $75)

Lighthouse Point

Bonefish Mac’s Sports Grill AMERICAN ““Where You’re Eating with Friends.” Lighthouse Point’s popular spot for all ages with an extensive menu featuring large portions including seafood, steaks, appetizers, burgers, their famous Key Lime pie and more. Enjoy happy hour all day every day at the indoor and patio bars. Specials include Monday prime rib night, Tuesday kids-eat-free, weekday lunch specials and an early lite menu 2002 East Sample Road, 954-781-6227 $$

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, 954-9469240 $$$

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 $$

Manta PERUVIAN A new Peruvian restaurant in The Shoppes at Beacon Light. Review coming soon. 2410 N Federal Highway, 954-400-9859

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 This classic and cozy Italian trattoria exudes warmth and charm. The menu showcases authentic Italian cuisine, with a focus on traditional recipes. Each dish is crafted with care and attention to detail, from pasta dishes bursting with flavor to pizzas topped with fresh ingredients. The staff is friendly and attentive, ensuring that every visit is memorable. Whether you’re savoring a leisurely meal with

WITH MRS. KOSSENFLOFFER

friends or simply stopping by for a quick pizza, this charming Italian restaurant offers a taste of la dolce vita in every bite. 2014 E Sample Road, 954876-1733 $$

Pompano Beach

n App et it !

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 $$

Anthony’s Coal Fired Pizza ITALIAN • PIZZA • WINGS You can credit this place with bringing the whole “coal-fired pizza craze” to South Florida. Pizza and chicken wings — do you need any more? Try the cauliflower pizza — good and good for you. 1203 S. Federal Highway, 954942-5550 $$

Aromas Del Peru PERUVIAN With several South Florida locations, the folks at Aromas Del Peru are bring Peruvian favorites to Pompano Beach.1 N Ocean Bvd., 954-354-2323 $$$

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. 954607-6530 $$

Bedda Mia ITALIAN • PIZZA 427 S. Federal Highway, 954-943-5387

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 $$

Briny Irish Pub IRISH • BAR FOOD At the end of East Atlantic Boulevard stands Briny Irish Pub. There is a large beer selection plus the regular and, dare we say unique mixed drinks. The kitchen offers an array of bar food and some classics like bangers and mash and fish-n-chips. The casual atmosphere is created by an immense array of nautical artifacts and oddities that fill every inch of the pub. Music plays constantly, often live with a dance floor if one is inclined. 3440 E. Atlantic Blvd., 954-942-3159 $

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. Fresh oysters and clams are also available. Wash it all down with a draft beer, a glass of wine or choose from over 40 different bottled beers. 460 S. Cypress Road, 954-942-1633 $$

Gianni’s

RISTORANTE

1601 E. Atlantic Blvd., Pompano Beach (954) 942-1733 • giannisitalianrestaurant.com

Lunch: Mon – Fri 11:00am - 2:30pm

Dinner: Mon – Sun 4:00pm - 9:30pm

LOCAL FLAVOR

Checkers Old Munchen GERMAN For a traditional German meal, try the wiener schnitzel — it’s divine — 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 of that brown gravy on them, and they could be a meal unto themselves. 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 • ARTISINAL PIZZA

Dangerous Minds is more than just a brewery. This spot at Pompano Citi Centre offers artisanal pizzas made from scratch. 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. There are plenty of vegetarian options on this menu and many variations on naan — Indian flatbread. 1149 S. Federal Highway, 954-366-1847 $$

Di Farina Pasta Factory & Restaurant ITALIAN Dreams do come true. Di Farina offers a variety of freshly made pasta to go. And if you can’t be bothered to make a sauce, they’ve got 19 from which to choose. This busy spot also has a full menu of Italian favorites. 1915 E. Atlantic Blvd., 954-953-6771 $$

The Foundry AMERICAN Known for its artfully crafted dishes, The Foundry offers a fusion of contemporary flavors with a happening dining experience. 2781 E. Atlantic Blvd., 754-205-6977 $$

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 $$$

Houston’s AMERICAN Enjoy this contemporary eatery for lunch or dinner. An outdoor bar and seating on the Intracoastal are available. 2821 E. Atlantic Blvd., 954-783-9499 $$$

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

Kin Asian Street Food ASIAN • SUSHI Enjoy everything from inventive takes on ramen soups with pork belly and a jammy egg to rice bowls and dumplings. We swooned over the shiitake buns, mushrooms with pickled sour mustard, ground peanuts and cilantro, all on a steamed rice bun. The gyoza was also a star — the dough was light and tender with a flavorful pork and vegetable filling. 143 SW Sixth St., 954-532-4567 $$

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. 222 N Pompano Beach Blvd. $

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 restaurant boasts dazzling architecture inspired by the great ocean liners of years past. 250 N. Pompano Beach Blvd., 954-366-3768 $$-$$$

Peking Duck CHINESE Peking Duck is back and under new ownership with reimagined traditional homestyle Chinese cuisine. More info to come soon. 1200 E Atlantic Blvd, 954-946-0436 $$

Pho Ocean 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, 954-280-8709 $$

Ruby’s by the Sea ITALIAN Tucked away in a small strip mall near the Hillsboro inlet is Ruby’s, serving classic Italian fare. 2608 N. Ocean Blvd., 954-933-7154 $$

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 $$

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 Atlantic 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 $$

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 $$-$$$

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 $$

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 A small spot by the sea with your favorite sushi and Thai and Japanese dishes. 2608 N. Ocean Blvd., 954-532-7901

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

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

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

Whit’s Frozen Custard ICE CREAM If you’re looking for a sweet treat close to home, Whits is serving up frozen custard made fresh daily. Quarts and pints available to go. 4850 N Federal Highway, 954-531-6950

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. 2313 N. Federal Highway, Pompano Beach 954-590-2100.

Athena Greek Street Diner DINER Formerly known as Jukebox Diner, this spot offers classic seating, jukeboxes, and that old-school diner feel. 2773 E. Atlantic Blvd., 954-960-5882

Cafe Brie SANDWICHES • SALADS A little gem of a place that serves fantastic sandwiches, salads, quiche and desserts. 2765 E. Atlantic Blvd., 954-532-7800

Cafe Sportivo CAFE Cash only, but don’t let that stop you. They are family-owned and operated with a variety of espresso drinks. 2219 E. Atlantic Blvd., 954-782-6672

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

Chez Cafe COFFEE • BAKERY A warm and cozy place to grab breakfast, lunch or a latte. 1631 S. Cypress Road, 954-933-3453

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 mixin 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

Lester’s Diner DINER American comfort fare in a retro setting. 1924 E. Atlantic Blvd., 954-783-2109

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

Mini Pita MEDITERRANEAN The comprehensive menu includes plenty of salads, pita melts, sandwiches, gyros, shawarma, kebabs, falafel, and entrees that include lamb chops and mousaka. 2555 E. Atlantic Blvd. 954-532-9595

Nelson’s Diner DINER Nelson’s diner is a cute, 50s-style 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 For fresh French baked goods, you can’t beat Pascal & Cathy. In fact, you can 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 and does a robust take-out business. Have your fill of southern comfort food, including shrimp and grits with scrambled eggs, fried pork chops, potato salad, meatloaf and greens. The greens were stellar — they were juicy and perfectly seasoned with bits of pork supplying a pleasing heft. 204 N. Flagler Avenue, 954-781-7400

The Rabbit Hole VEGAN This small spot serves up elevated vegan comfort cuisine. Dishes include meatless wings in many flavors, 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

Manta Brings Upscale Fusion to Lighthouse Point

A Bridge of Peruvian, European, and Asian Flavors

BY ELLEN CRANE

Apopular Wynwood restaurant has opened its second location in Lighthouse Point. Owner, Andres Lozada Zuzunaga believes the neighborhood is a perfect bridge between more sophisticated culinary hot spots in Fort Lauderdale and Boca Raton. The menu offers an upscale fusion of Peruvian, European, and Asian cuisines.

In 2013, Manta was born with humble beginnings. “We started it from scratch and only had four tables,” recalls Zuzunaga. “We did it all at first, but quickly grew to a bigger location.” Today, he owns four restaurants in Peru.

While on vacation in Miami with his wife and their daughter and son in 2018, he discovered a community ripe for a new Peruvian restaurant. “I fell in love with Miami and Wynwood, and knew I had to create a Manta there.”

Zuzunaga, grew up in the culinary mecca of Arequipa, a Peruvian city known for its award-winning restaurants. From a very young age, he made his own meals and enjoyed cooking.

“I grew up in a culture where quality food and cooking were central to everyday life,” he said.

He left home to attend college in Germany, where he studied industrial engineering, but returned to his hometown in Peru to pursue his lifelong dream of being in the restaurant business. Although his original goal was beer brewing, he found that avenue required a heavy interest in chemistry. Therefore, he purchased Peru’s first Domino’s Pizza franchise, which was so successful that the original owners bought it back within 11 months. His second venture was a chain of five ice cream stores he created, then sold after three years.

Over the next three years, Zuzunaga and his partners invested more than $1 million in their first U.S. venture, which opened in March 2021 to rave reviews and remains one of Wynwood’s most popular restaurants. He also moved his family to Weston, making Florida their permanent home.

By 2022, he was eager to open the second Manta location and began researching locations from Fort Lauderdale to Boca Raton. He found an available space fronting busy Federal Highway. Zuzunaga invested in an expanded outdoor area to enhance customer enjoyment.

Maintaining authenticity, however, is his top priority. He sources only the freshest ingredients directly from Peru and even brought in a native Peruvian as his head chef.

“Everything we serve is 100% Peruvian,” he stressed. “Even our limes are imported from Peru.”

Giving back and being environmentally friendly are also priorities for Zuzunaga, who says that all of his locations in Peru use solar power and sophisticated composting, technologies he hopes to bring to the U.S. A passionate philanthropist, he donates a portion of some of his dishes to Vidawasi, a nonprofit in Peru that brings much-needed pediatric care to the country’s underserved population, especially children fighting cancer.

Manta is located in the Shoppes at Beacon Light at 2410 North Federal Highway Y

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