Lighthouse Point Magazine, April 2023

Springtime Sweetness

THE LIGHTHOUSE POINT

ANNUAL EASTER EGG HUNT

ISSUE

POMPANO BEACH

FINE FOOD & WINE

CELEBRATION

THE BITE EATERY OPENS

THE ANNUAL POMPANO SEAFOOD

FESTIVAL DINING OUT

Kristen and Harlow Kiss

E S TAT E S

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

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

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

595 MILLION INFO: WWW F10354817 COM

4110 NE 23 TERRACE LIGHTHOUSE POINT | $4,995,000

5 Bedrooms with 5 full baths and 2 half baths. Newer Construction contemporary home with East exposure, 85 feet of dockage, and 10 foot high impact sliding doors. Better than new with added Savant system, electric blinds, updated electronics, solar pool heating, and built-in generator. This home is tastefully furnished with high-end furniture and is sold fully furnished for an easy move.

WILLIAM LEONE M.D.

Superior Results for Hip and Knee Surgery

Our Caring, Patient-Centered Practice

My practice combines world-class orthopaedic care in a warm and welcoming environment where every patient is treated with respect, the way I would want my family to be cared for. From the rst phone call, you will nd my team 100 percent engaged in addressing your needs.

I care for people in their 80s and 90s who refuse to relinquish their independence and opt for surgery to regain an active lifestyle. I also treat patients in their 20s and 30s who desire an improved quality of life and want to feel “normal” again.

Safely Going Home the Day of Surgery

My emphasis on preempting and preventing pain after surgery has been a game changer. Patients walk the day of surgery and the vast majority of my patients go straight home the afternoon of their hip or knee replacement surgery. This requires coordinated pre-operative planning and detailed communication between my staff and the patient.

“I was in denial until I met Dr. Leone. I allowed him to reinvent me. I’m now stronger and so much happier.” — Julia C., double SPAIRE hip replacement patient, December 2022

“My original orthopedic surgeon just dismissed me when I was in pain. Dr. Leone really listened and fixed what other surgeons wouldn’t touch. Two weeks since my revision total knee replacement I’m pain-free for the first time in five years.” — Kathy H., R.N., December 2022

CONTACT

The Leone Center for Orthopedic Care at Holy Cross Health 954-489-4575 | leonecenter@holy-cross.com 1000 NE 56th Street | Fort Lauderdale holycrossleonecenter.com

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

“The

Taste Away

The Annual Pompano Beach Fine Food & Wine Celebration at the Fort Lauderdale Marriott Pompano Beach Resort & Spa promises to be a night to delight the senses. With a plethora of participating restaurants, including some favorites like Cafe Maxx, And Fish, The Sicilian Oven and more, guests can expect to indulge in food and wine.

Let There Be Bites

After much anticipation, The Bite Eatery has finally opened its doors on East Atlantic Boulevard. Read about the many food options you can try.

The Bite Eatery also has a bar, so there’s that.

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Creatively Speaking

When I grow up.

The Lowdown

Get out and have some fun. Learn about activities and happenings in and around the town.

30

Happy Snaps

Our intrepid photographer captured the smiles at the St. Ambrose Carnival, The St. Coleman’s Italian Festival and the farewell party at the Nauti Dawg.

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Personal Development

Craig Haley on the secret to success.

Financial Fitness

Charity should be a family affair.

Legal Matters

Why you should avoid probate.

Fish Tales

Fishing — it’s not just for people who own boats.

Relationships

Allow yourself to be loved.

Tidbits and Trivia

Weird April holidays.

Try the Wine

What kind of wine to drink with Italian food?

Hint: whatever you like.

72

Out to Eat

Consult our list of local restaurants. This month we feature a tasting at the Rocca Trattoria in Lighthouse Point, which has a new chef/owner.

80

The Last Resort

A relaxing weekend in the Poconos may just be what the doctor ordered.

TEXT

CONTRIBUTORS

David Ehrenfried • Gregory Edwards • Craig Haley

Marie Puleo • Mrs. Kossenfloffer • James Terlizzi

Martin Zevin

PHOTOGRAPHER

Jeff Graves

CHIEF FINANCIAL OFFICER

Jay Petkov

WEBS IT E ADMINISTRATOR

Pavel Mohajon

PUBLISHER

Richard Rosser

CREATIVE DIRECTOR

Susan Rosser advertising Call 954-299-5592

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

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

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

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.

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When I Grow Up

BY SUSAN ROSSER

For some kids, it’s a fireman. For others, it’s a ballerina, but at some point, most children dream about what they want to be when they grow up.

I started watching “The Waltons” when I was in third grade, and right from that first episode, I knew I wanted to grow up to be an author, just like the show’s protagonist John-Boy Walton. Yes, as a 9-year-old, I dreamed of writing a great American work of fiction.

In case you have never watched “The Waltons,” which aired in the 1970s, the show recounts the daily struggles of a large family living in rural Virginia during the Great Depression. The series is based on books by Earl Hamner, Jr. entitled “Spencer’s Mountain” and the “Homecoming,” which recount his own childhood in the Blue Ridge Mountains.

John-Boy Walton is the oldest of seven children and yearns to be an author. He religiously keeps a journal, and each episode opens and closes with the actor Richard Thomas who played John-Boy reading a passage from his journal in a dramatic voice-over.

I absolutely loved “The Waltons.” Every Thursday at 8pm, I planted myself in front of the television to watch with my mom. Often, she would serve cookies and a pot of hot tea. Dad was not a fan but did partake in the tea and cookies.

I wanted to write my family stories just like John-Boy Walton.

Of course, that was back in third grade. By fourth grade, after my starring turn in Split Rock Elementary’s Schools’ production of “Little Witch,” I decided to be an actress. Naturally, over the years, my dreams and aspirations intersected with reality.

In high school, I discovered I was a pretty good artist. Later, as a somewhat clueless college graduate, I became a graphic designer. And no, I had not studied graphic design at all. With no experience, I landed an

entry-level position at American Express. And when I say entry-level, I mean sometimes I worked as a messenger, and many days I spent dismal hours tediously cutting film strips into individual slides and securing them in plastic mounts. But eventually, I moved up the ranks and started my career as a graphic designer.

After moving to Florida, I worked as a creative director at several South Florida magazines. Flash forward a few more years, and my husband and I buy Lighthouse Point magazine. Poof, now I am a publisher.

The previous publisher suggested I write a monthly column.

I remember thinking to myself, “I am not a writer.” But I decided to give it a whirl. And as it turns out, writing this column is the most challenging yet the most enjoyable part of my job. Talk about coming full circle.

Of course, I’d like to think I haven’t finished growing up, and perhaps there are a few more surprises on my professional horizon.

Maybe I will write that great American novel someday. And while writing any novel is undoubtedly a punishing endeavor — I believe it’s the part about it being “great” where the true challenge lies. Y

THE LOWDOWN

Pompano Beach Seafood Festival

WHEN: Friday, April 21 – Sunday, April 23

WHERE: Pompano Community Park, 1801 NE Sixth Street, Pompano Beach

COST: Drinks and food are available for purchase.

WHAT: Enjoy a weekend of music, seafood, and art while supporting your community! The festival, a non-profit event, was founded in 1984 by the Pompano Beach Chamber of Commerce and the Pompano Beach

Lighthouse Point Easter Egg Hunt

WHEN: Sunday, April 9, 2023 | 1pm sharp

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

COST: Free

WHAT: Arrive on time for the annual Easter Egg Hunt for infants through age 10.

Spring Happenings at the John Trudel Community Center

Easter Centerpieces

WHEN: Wednesday, April 5 | 6 – 7:30pm

COST: $45/resident, $55/non-resident

WHAT: For ages 14 and up

Earth Day Ladybug Picnic

WHEN: Friday, April 21, 3 – 5pm

COST: $10/resident family, $20/non-resident family

WHAT: All ages, live ladybug release, bubbles, music and craft,

Sour Dough Starter and Compound Butters

WHEN: Thursday, April 20 | 6 – 7:30pm

COST: $45/resident, $55/non-resident

WHAT: For ages 16 and up

LHP Babysitting Course

WHEN: Sat., April 22, 12:30 – 3:30 pm

COST: $60/resident city certification, $80/resident for Red Cross certification; $70/resident city certification, $90/resident for Red Cross certification

WHAT: For ages 11 and up

Fishing Rodeo to support local charities in the Pompano Beach Area. Featuring South Florida musicians and artists, the annual event has become a staple in the community. The proceeds of the annual festival stay in the community benefiting 12 essential local charities, which are listed below. Festival goers will notice volunteers from these charities performing various roles to support the festival, from selling tickets, t-shirts, and parking to serving rum runners and margaritas.

Beneficiaries include:

The Boy Scouts of America, Troop 238 Blanche Ely High School

Pompano Beach High School

Kiwanis Pompano West Side

Kiwanis of Pompano Beach

Greater Pompano Beach Chamber of Commerce

Pompano Proud

Rotary Club of Pompano Beach Lighthouse

Shipwreck Park / Wahoo Bay

Soroptimist International

Women in Financial Services

Lobster Mac and Cheese

Tip a Cop

WHEN: Tuesday, April 18 | 4 – 9pm

WHERE: Bonefish Mac’s, 2002

E Sample Road, Lighthouse Point

WHAT: The Lighthouse Point Police Department will serve as hosts and wait staff for the evening at Bonefish Mac’s. All tips received will be donated to local Special Olympics athletes. Guests will also enjoy 50/50 drawings, a silent auction and raffle prizes.

Music Under the Stars

WHEN: Friday, April 8 | 7 pm

WHERE: The Great Lawn, 20-98 N. Pompano Beach Blvd., Pompano Beach

COST: Free

WHAT: Enjoy an evening of wonderful music and entertainment as the Pompano Beach Parks and Recreation Department presents Music under the Stars. The music starts at 7pm at the Great Lawn at the Atlantic and Pompano Beach Boulevard intersection. Music under the Stars takes place on the second Friday of every month. The featured band for April is The Weedline Band, which combines classic rock, southern rock, modern rock, country, blues, funk and originals.

Smooth Sounds Soirée

WHEN: Saturday, April 8 6 – 10pm

WHERE: Hunters Manor Park, 1801 NW Fourth St., Pompano Beach

COST: Free

WHAT: Jazz up your Saturday night with a free live concert. Rodney Baltimore, the executive producer and co-host of the Rickey Smiley Morning Show, will host the evening. Smooth Sounds Soirée will feature an incredible line-up of musicians, including the Valerie Tyson Band, a soulful and electrifying band performing classic and modern music, and the Reaxtion Band, a versatile band that is known for bringing life to any event. This band plays hits that make everybody dance. Food vendors will be on hand. This event will be fun for the whole family. Bring your blankets and chairs. No barbecue grills or on-site cooking is allowed.

Drawing Space

WHEN: Saturday, April 8 | 1pm

WHERE: Bailey Contemporary Arts (BaCA), 41 NE First St., Pompano Beach COST: Free. Space is limited, registration on eventbrite.com is highly encouraged. WHAT: Drawing Space is an open-format class with no instructor. Participants enjoy an afternoon of independent drawing. Bring your sketchbook and favorite drawing tools like pencil, charcoal, ink and markers, and spend two hours drawing a live model. Whether you are curious about drawing, want to practice your skills, or simply unwind, spend time doodling, meeting new people and forgetting about the outside world; this Drawing Space is for you.

Participants are welcome to share their final drawings and bring additional props — no prior experience is needed. Performance art and theater students who want to practice their pose and prop techniques as part of Drawing Space are welcome to join the class. This is not a class or a workshop. The purpose of this monthly program is to provide an interactive space for the community where its participants can express themselves creatively without constraints of experience or drawing technique. All levels are welcome. Teens and adults only.

Green Market Pompano Beach

WHEN: Saturday, April 8 and 22 | 9am-2 pm. Every second and fourth Saturday of each month from November-April.

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

COST: Free

WHAT: April is the last month to enjoy The Green Market Pompano Beach for the season. Held at the Pompano Beach Cultural Center, this outdoor market offers a variety of fresh and healthy options, including fruits and vegetables, juices, baked goods, local honey, bread, and more. In addition to healthy food options, visitors can find plants, health-related products and services, crafts, art, and culinary products. But the fun doesn’t stop there — the market also features a yoga session on the Great Lawn led by instructor Samantha Marcum. Join in from 10–11 am for a relaxing and rejuvenating start to your day. Admission to the market and yoga class is free, so don’t miss out on this opportunity to shop for healthy options and practice yoga in a beautiful outdoor setting.

Old Town Untapped

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

WHEN: Friday, April 7 | 6 – 10 pm

WHAT: Head to Old Town Pompano for a fun-filled Friday night. Patrons will enjoy live music from local bands and a DJ, art gallery openings at the Bailey Contemporary Arts Center, craft beer, food trucks, and vendors selling unique and artistic merchandise. This event, which takes place on the first Friday of each month, is free for all ages. The fun takes place in the heart of downtown Pompano Beach, at the intersection of NE First Street and N. Flagler Avenue.

Tortuga Music Festival

WHEN: Friday, April 14 –Sunday, April 16, 2023

WHERE: On Fort Lauderdale beach at 1100 Seabreeze Blvd. There is no official parking at the festival. The festival encourages everyone arriving to take a water taxi or rideshare.

COST: $275/general admission threeday pass; $1,399 VIP three-day pass; $2,199 SVIP three-day pass;

INFO: tortugamusicfestival.com

WHAT: Rock, The Ocean’s Tortuga Music Festival is a music festival with the express mission of spreading awareness of ocean conservation issues. During Tortuga, the shores of

Food Truck Frenzy

WHEN: Friday, April 28 | 6 – 9pm

WHERE: Sample-McDougald House, 450 NE 10th St, Pompano Beach

COST: Free. Food and drink are available for purchase. A

WHAT: Skip the cooking every fourth Friday of the month and grab dinner at the Food Truck Frenzy. And for even more fun, there will be backyard games, a DJ and a cash bar. The theme for April is Karaoke night. Next month’s Food Truck Frenzy is on May 26, and the theme will be throwback night.

the Atlantic Ocean host concertgoers for a music experience featuring top country and rock artists. This year’s 2023 line-up includes Kenny Chesney, Shania Twain, Eric Church, Wiz Khalifa, Cole Swindell, Carly Pearce and more!

One of the unique components of Tortuga is Rock The Ocean’s signature concept, “Conservation Village,” a gathering of organizations who are experts in the issues threatening our seas. These organizations come together to build awareness of the many issues putting our seas at risk. Tortuga provides conservation messaging to 30,000-plus concert fans annually with a unique “edu-tainment” experience. According to its website, the Tortuga Festival has raised $3.2 million for Rock the Ocean, which aims to increase public awareness about the issues impacting the world’s oceans.

HAPPY SNAPS

Marina Farewell and Thank You Celebration

Lighthouse Point Marina

PHOTOS BY JEFF GRAVES

Customers, employees, vendors and friends celebrated the recent sale of the Lighthouse Point Marina. For over 50 years, the Spieker family has owned and run the marina. Most recently, the second generation, Debbie Edwards, Maureen Canada and Christian Spieker (pictured at right), have held down the fort. Congratulations to the whole family.

Debbie, Christian and Maureen

Tyler, Christian and Wess

Stephanie

Jim, Kathy, Joe and Christine Balistreri

Susan, Gail, Nancy, Ken and Annette

Robin and Wolfie

The Nauti Dawg at the Lighthouse Point Marina

HAPPY SNAPS

St. Coleman Italian Festival

St. Coleman Catholic Church, Pompano Beach

PHOTOS BY JEFF GRAVES

Margie Charlie and Kathy

Under Contract, Just Sold and Just Listed

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

Executive Director of

Sales Associate

M

julie.mahfood@elliman.com

“Julie was amazing to work with. We’ve known her since we moved to Lighthouse Point and when it was time to sell, she was the only realtor we contacted. Incredible local knowledge. She went above and beyond in all areas. We can’t get over the pics of our house that she had taken! Above all Julie was incredible responsive to all questions, texts, calls and emails. We were under a time constraint to sell, and Julie pulled out all the stops. In addition, we had already left town around the time of closing - she helped tidy up the house and make sure all was perfect for the walk through. Can’t thank her enough. Selling a house is stressful and it really helped to have someone we could trust to help us through it!” - Jasen and Liz G.

Julie Adler Mahfood

Luxury Sales

954.304.4424

gym

Approx.

deeded dock and 4 garage parking spaces. Web# F10365595

Just Sold | Lighthouse Point | 2760 NE 48th St $1,925,000 | Approx. 80ft of ocean access waterfront.

Just Listed | Fort Lauderdale | 2231 NE 62nd St $1,330,000 | Imperial Point 3 BR plus office, 4 BA pool home. Web# F10371036

Just Listed | Lighthouse Point | 2510 NE 51st St $1,265,000 | 3 BR, 3 BA on approx. 80’ of waterfront with one fixed bridge. Web# F10371024

St. Coleman Italian Festival

St. Coleman Catholic Church, Pompano Beach

PHOTOS BY JEFF GRAVES

John Jackie and Steve

Parker

HAPPY SNAPS

St. Ambrose Carnival

St. Ambrose Catholic Church, Deerfield Beach

PHOTOS BY JEFF GRAVES

Alex

Austin, Cameron, Rick and Jaggar

St. Ambrose Carnival

St. Ambrose Catholic Church, Deerfield Beach

PHOTOS BY JEFF GRAVES Maria

Jeannie and Patrick

Kailah and Ellie

Succeeding at the Highest Level

BY CRAIG HALEY

Over the last two months, we have focused on the first 10 qualities in Coach Wooden’s Pyramid of Success. He created his Pyramid of Success to illustrate what is needed succeed on and off the basketball court. Coach Wooden did not solely focus on creating basketball champions. He focused on creating successful people. He never referred to himself as a coach. He saw himself as a teacher. Let’s focus on the final five qualities on the Pyramid of Success.

best if they did that. Instead, he developed a well-rounded team that could do it all — handle the ball with skill, shoot, pass, defend, and get rebounds. No one overshadowed anyone else, eliminating jealousy and in-fighting.

Number 13: Poise

“Be yourself. Don’t be thrown off by events, whether good or bad.” Coach Wooden never spoke of winning or losing. Instead, he focused on being prepared for anything and everything and giving your best effort 100% of the time. Wooden never wanted his players to fear failure. He knew players would not play at their potential if they feared losing. Instead, they focused on doing their very best.

This singular focus allowed players to be relaxed and excited for that moment when the game was on the line. They were calm, cool, and collected, which is why they dominated college basketball.

Number 14: Confidence

“The strongest steel is well-founded self-belief. It is earned, not given.”

Number 11: Skill

“What a leader learns after you’ve learned it all counts most of all.” Coach Wooden knew repetition is the mother of skill. He planned his practices to maximize the time put into skill development. There were fundamentals he drilled with his team to develop the necessary muscle memory and reactions to be at their best. It all started on day one of the new season when Coach would teach how to put on socks and lace up shoes. If a player got a blister, it would impede their performance, so he ensured they knew the right way to do it and inspected what he expected.

Number 12: Team Spirit

“The star of the team is the team. We supersedes me.”

Coach Wooden coached several basketball legends during his tenure at UCLA, such as Kareem Abdul-Jabbar and Bill Walton. It would have been easy for him to let them run the game and focus on scoring all the points, but he knew the team would not be at its

Coach Wooden believed in a concept known as confidence through competence. He knew that as his players developed higher levels of skill, they would be more confident on the court. Interestingly, Coach never watched films of other teams. He could not control the opponent, but he could control his team’s preparation. By game time, they were so well prepared mentally, physically, and emotionally that their confidence was through the roof. And the preparedness led to winning 10 National Championships in 12 years and an 88-game winning streak.

Number 15: Competitive Greatness

“Perform at your best when your best is required. Your best is required each day.”

Competitive greatness was Coach Wooden’s top attribute on the pyramid. So many things in life are out of our control, but giving your best effort is always within a person’s control. Because Wooden never spoke of winning and losing, his players did not feel pressured to post certain statistics. They were relaxed and focused on giving their best, which enabled them to play at the highest level. Y

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

The Many Reasons to Avoid Probate

BY MARTIN ZEVIN, ATTORNEY

You have heard that probate is something to avoid; however, unless you have been through it, you may not understand why. Here are some basic facts about probate in Florida:

1. Full probate (assets over $75,000 or under $75,000 with creditors) takes at least six months to a year or longer: During that time, the assets being probated are tied up. If your heirs want to sell your home in probate, they must go through a formal process. This includes filing a petition to administer the estate. If successful, the probate court judge will sign an order called Letters of Administration which could take one to three months.

The next step is notice to creditors published in a newspaper. This must be done even if there are no creditors. Creditors have 90 days from the date of first publication to file a claim against the estate. Nothing can be done regarding the distribution of the assets until after the ninety days.

A tax ID number from the IRS must be obtained for the estate. Once the personal representative (executor) obtains the letters of administration and the tax ID number, an estate account can be opened to transfer any funds from an account or future proceeds from the sale of a home or other real estate. If real estate is involved, a court order is generally necessary to allow the closing and another court order may be necessary to distribute proceeds.

A formal inventory must be filed listing the exact date of death values of all assets being probated.

A formal accounting may be necessary if all beneficiaries do not agree to waive it.

Once all distributions are made, the estate cannot be closed without another court order.

If an estate asset is discovered after the personal representative has been discharged by the court, the estate must be reopened, and more formalities must be followed.

2. The attorney’s fees can be quite high, depending on the value of the estate. Florida law authorizes a 3% fee on the first million dollars, and a sliding percentage thereafter. The personal representative can negotiate with the lawyer for a lower fee. If the estate is valued at $700,000 and the fee is reduced from 3% to 2%, that is still a $14,000

fee, plus about $1,000 in court costs for filing fees, publication in the newspaper, etc. An attorney can also charge an hourly rate, which could easily exceed the 3%, particularly on smaller estates.

3. The personal representative will probably need to pay money out of pocket for initial costs and a retainer for the attorney, plus funeral bills if not already pre-paid. In addition, if real estate is involved, the personal representative may have to pay taxes, utilities, maintenance, mortgage payments etc. until access to estate funds is authorized. The personal representatives will reimburse themselves at that time, but it could cause hardship if personal funds are limited.

4. All of the above is stressful and time consuming for the personal representative. Although a fee is allowed, this could be an issue if family members or other beneficiaries object.

That is just a brief summary of why it is so crucial to have proper and complete estate planning with a lawyer to be sure that all assets avoid probate. Please refer to many of my other articles for practical tips on avoiding probate.

My Dad used to say: “May you live as long as you want and never want as long as you live.” I will add: when you die, may your heirs avoid probate! 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.

Fish from Shore!

BY JOHN PIOTROWSKI

We have seen a record number of people becoming boat owners here in Florida over the last few years. Still, perhaps many of us overlook a fun, exciting and cost-effective fishery right under our noses. The Broward County and Palm Beach County areas have miles and miles of canal systems and bridges, and let’s not forget the beaches! There are many fun and interesting species for which to fish, dive or net.

Just last month, we had our annual shrimp run. Many may not realize that the tasty shrimp we enjoy on the dinner table swim through our inlets. Every year around February, if you drive over the Hillsboro Inlet Bridge, you may see dozens of boats anchored up, looking as if they are trying to net a hat that blew in the water. They are actually shrimping! So many shrimp are moving through the inlet that you can stick a specialized net in the water and scoop up the shrimp. You can do this from the public docks or piers at the inlet. This year was a particularly good year, with many amateur shrimpers coming home with gallons of shrimp! Talk about something fun for the whole family.

Golf cart fishing is one of my favorite things to do with my kids on weekends. We load our rods and tackle onto the golf cart and look for bridges, parks and street ends where we can cast a lure. You would be amazed at what you might catch. We have caught snapper, puffer, sheepshead, tripletail, jack, grunts, snook, catfish, lookdowns, crab, sting rays, and so many kinds of fish we need a book to identify them. We bring the cast net if we want to mix things up. We often practice by netting trash out of our waterways, but occasionally you find just the right school of something to throw on.

Just like we have a shrimp run, we also have a mullet run. Every year thousands of mullets run down our beaches and fill our canals. If you are walking down the beach, it will look like dark clouds moving down the shallows, but it’s schools of mullet. If you look closely, you will likely see sharks and tarpon darting through them like missiles. This is such an exciting time of year because so many fish we love to target are chasing the mullet right to our back doors. Snook, tarpon and jacks are commonly in feeding frenzies in the in-

lets and canals. Find any top water lure that looks like a small silver mullet and cast it into the schools – hang on because you’re in for a fight — especially on light tackle. A light spinning rod spooled with a braid and 20 – 30# fluorocarbon leader will do the trick. If you want to see a young kid get super excited, learn to throw a cast net on a school of mullet from the shore or the dock. Nothing is more exciting to a young up-and-coming fisherman than to haul in a net full of splashing, shining fish. When you let the net out and the kids go crazy trying to catch all the mullet and scoop them back in the water, nothing is better. Don’t forget — mullet can be great bait too. We have learned that shrimp and squid will work for almost any location and many types of fish, but if you are all out of smelly bait, don’t forget the bread. Good ol’ fashion bread will work for puffers, snapper, and catfish all day long. If you are feeling a little more sporty, try a grub with a bright or curly tail. The fish can’t resist a chartreuse tail or a white curly tail on a jig. There is even a pretty good fishery for the more serious shore anglers. The beaches can be a great place to cast a line out or use a drone to take the bait far from shore. Our bridges at night can have lots of snook under the lights that will gobble up a live shrimp or pilchard passing by. So remember, you don’t need a boat to have a ton of fun, hook a young angler on fishing or simply enjoy our waterways. Y

For more information on any of these stories, don’t hesitate to contact the Lighthouse Point Saltwater Sportsman’s Association. LHPSSA.org.

Five Reasons to Make Philanthropy a Family Affair

BY GREG EDWARDS

Agrowing number of successful people have a strong urge to “pay it forward” by financially supporting causes and organizations that are near and dear to their hearts.

Many of you already make regular and sizable charitable contributions. But have you gotten your family involved in philanthropy?

If not, you could be missing a truly massive opportunity to teach your children and other loved ones about smart financial decision making and impart fundamental financial values that can guide them throughout their lives.

Round up the kids

Suppose you’re like many people we work with. In that case, your deepest financial concerns are focused on taking care of your family and ensuring they enjoy financially stable and responsible lives.

Family philanthropy is one great way to do this. There are five big reasons to engage your family in charitable giving:

1. Working together to define your shared values around wealth, community and building a better world

2. Helping individual family members identify their own specific charitable values and intentions

3. Making financial decisions as a team

4 Learning about the power and responsibilities of wealth— building it, growing it and using it to positively impact others—as well as critical financial management skills

5. Developing important life and business skills—critical thinking and analysis, listening and communicating, and negotiating and compromising to reach a desired goal

The family office approach: private family foundations

One tool that can both maximize your charitable giving options and engage your family in philanthropy at a deep level is a private family foundation.

A private foundation is a not-for-profit organization (i.e., charity) primarily funded by a person, family or corporation. The assets in a

private foundation produce income, which is used to support the operation of the private foundation and, most importantly, make charitable grants to other non-profit organizations.

To see why private foundations are especially compelling to wealthier families who are philanthropically inclined, consider the fundamental ways they differ from another, more commonly used charitable giving tool — the donor-advised fund — in two key areas:

1. CONTROL. A private foundation gives you significant control over the charitable organizations you want to support.

2. CREATING A LEGACY. Succession possibilities are unlimited in a private foundation. This enables the family to exercise control across the generations, helping them to pass philanthropic values and specific goals (as well as money aimed at those goals) to children, grandchildren, great-grandchildren and beyond. Y

Please call Greg and his team at 561-361-8140 ext. 229 to discuss your charitable giving strategies. Acknowledgement: This article was published by the VFO Inner Circle, a global financial concierge group working with affluent individuals and families and is distributed with its permission. Copyright 2017 by AES Nation, LLC.

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

Let Love Shine

Especially when Butterflies are Involved

BY MICHELLE HAYS

Have you ever made a conscious decision to allow yourself to be loved? I know I most likely had not until one summer’s day more than 20 years ago when my eight and five-year-old children shouted, “Mommy, close your eyes!” You probably know that feeling when someone says, “close your eyes.” You immediately know that something is up! My first thought was uh oh, but I chose to play along.

I closed my eyes and held their little hands while Rachel and Michael guided me through the house, around corners, and up the steps. They were giggling and whispering the whole time. All I could

our heads. Brightly colored pink and white impatiens, rich yellow black-eyed Susans, and tall golden sunflowers surrounded my bed in their pots. A flash flood of mixed emotions whirled through my mind.

I love butterflies and flowers, but I couldn’t help looking at all the dirt on the rug and the dirty fingerprints on the comforter. For a moment, I felt like I was in a movie. You know, when everything stops, and the camera focuses on that one dreadful thing. Then for a split second, I thought, how will I get all these butterflies out of here? Then I looked down at Rachel and Michael, waiting for me to say something, and it was at that moment that I chose love.

I consciously focused on all the love and beauty my children had created, especially for me. Only then did the tears of joy well in my eyes, and a lump grew in my throat. I wiped my face as tears slowly rolled down my cheeks. I looked down at Rachel and Michael and found myself laughing and crying simultaneously.

“Do you like it, mommy? Rachel said?

I swallowed and said, “It’s amazing, and I love it so much,” as I gathered them both in my arms, realizing they were confused by my tears. I could see how happy it made them. They were beaming with delight. That butterfly zoo touched my heart in a way I will never forget. I allowed myself to be loved.

think was, what the heck are they up to? Then after what seemed like forever, we stopped.

“Don’t look,” Rachel, my oldest, said.

Then I heard a door open; they maneuvered me into the room and slammed it behind me.

Suddenly, they both chanted, “Okay, Mommy, Open your eyes!”

I slowly opened my eyes and couldn’t believe what I saw. Rachel and Michael had created a magical butterfly zoo right there in my bedroom. The sun filled the room with warmth and light, and butterflies (and a few moths) of different sizes and colors flew above

It was a profound moment, and I often think of that day. It was the day when I learned and understood that allowing myself to be loved is a decision. It was the day I came face-to-face with the realization that I was crazy to focus on so many negative things in my life. So, I consciously decided to start focusing on and experiencing the good things in my life more thoroughly. You may not know this, but our brains tend to focus on the negative. The good news is I retrained my brain, and you can retrain yours, also. The people we love very often do loving things for us, and yes, it may not always be what we want, and perhaps they don’t always meet our expectations, but if you choose to, you can focus on the good and allow yourself to be loved. Y

Weird April Holidays

BY JAMES TERLIZZI

As noted, some of the following holidays are celebrated for the entire month, some for a week and others for one day:

Cannabis Awareness Month: If you’re using cannabis, you definitely will have an awareness problem.

Beaver Awareness Month: Whenever I use cannabis, I become very aware of beavers.

IBS (Irritable Bowel Syndrome) Month: This one definitely creates awareness.

Grilled Cheese Sandwich Month: If you eat a grilled cheese every day for a month, you likely will wind up with IBS, qualifying you to celebrate both holidays simultaneously.

Licorice Month: They thought of everything — grilled cheese gives you IBS, and licorice treats the problem. Just be sure it’s deglycyrrhizinated. (Yes, that’s a real word)

Frog Month: Are frogs that important? Wouldn’t Frog “Day” suffice? Does it include toads? We need answers to these questions.

Laugh At Work Week (1-7): Don’t overdo this, or it may be followed by Look For A Job Week.

Bat Appreciation Week (2-8): How can one appreciate these flying blood suckers unless you’re into using bat guano for fertilizer.

Hate Week (4-10): I hate Hate Week.

Dog Bite Prevention Week (9-15): I don’t understand this one. How do you prevent dogs from biting? That’s what they do.

Dark Sky Week (21-29): Encourages people to discover the night sky. The International Dark Sky Association sponsors this. Don’t they know the sky gets dark every night?

Sky Awareness Week (23-29): The founders of this holiday, How the Weather Works, offer instructions on observing this holiday — look up.

Princess Week (23-29): This was created to celebrate the princesses inside all girls and women. I suppose this also applies to

those who identify as female in today’s environment.

Besides being April Fools Day, the first of the month is a hotbed for holidays:

Tag Day: When people on the street are solicited for contributions to a charity. Donors receive a tag to wear, noting that they have given. If you prefer not to be bothered, I have tags available for a dollar each. All proceeds go to the “Home for Wayward Kangaroos.”

Pillow Fight Day: This is a global event designed to reduce stress. Feather pillows are recommended. “My Pillow”, as seen on TV, should not be used, as it is firm enough to cause a concussion.

Play Outside Day: I don’t think my wife understands this holiday. Her idea of playing outside is for me to mow the lawn.

St. Stupid Day: This is specific to San Francisco. It includes a parade encouraging people to wear silly clothes and act stupid. My wife thinks I would fit in there, as my wardrobe is so old she says my clothes “look silly”.

She also says that I am a natural when it comes to acting stupid.

I take this as a compliment. Y

The Best Wines for Italian Food

Almost Any Wine You Like

BY DAVID EHRENFRIED

It’s safe to say that most Americans enjoy eating Italian food. And if you’re reading this column, you’re probably among the many who enjoy a glass of wine with Italian cooking, whether it’s pasta, pizza, or so many other familiar and not-so-familiar Italian dishes. Italian cuisine, after all, is famously compatible with wine. What kinds of wine? The short answer for many of us is a wine we like. I’m not trying to be glib or facetious in writing that. It’s simply that good Italian cooking is so flavorful, so satisfying that almost any wine we enjoy seems to go well with it. But the question is still important and deserves a more thoughtful answer.

Which wines to drink with Italian fare came up recently in a conversation with friends. The first wines mentioned were cabernet sauvignon for red and chardonnay for white. That wasn’t too surprising, since these are the two most popular kinds of red and white wines in the United States. I expected more enthusiasm, however, for chianti and pinot grigio, both very popular and well-known Italian wines in Italy as well as the United States.

So then, what wines really go best with Italian food? Candidly, there are no two or three or, for that matter, nine or ten wines that pair “best,” except on our personal scoreboards. There are quite simply dozens of wines that pair wonderfully with Italian food. And that’s not just because there are so many different Italian dishes and styles of food preparation, although these are very im-

Italian Food Wine Pairings to Consider

PIZZA

Pizza with tomato style toppings: Chianti Classico; Primitivo or California Zinfandel; Cannonau; Barbera; Dolcetta; Montepulciano d’Abruzzo; French Cotes du Rhone; Argentinian Malbec

White pizza: Soave; Falanghina; California Chardonnay; Prosecca; Cava; New Mexico sparkling; Nebbiolo Langhe; Dolcetto

Pizza with spicy hot or pineapple ingredients: Moscato; Riesling; Prosecco

Pizza with intensely flavored mushrooms: Chianti Classico; Nebbiolo Langhe

APPETIZERS

Grilled or marinated vegetables, fruits, nuts: Arneis; Vermentino; Orvietto; Barbera; Prosecco; Franciacorta; California sparkling; Moscato; Riesling; Sauvignon Blanc

Cheese and charcuterie: Dolcetto; Barbera; Chianti Classico; aged Barolo or Barbaresco; Cabernet Sauvignon; Rioja

Shell fish: Vermentino; Pinot Grigio; Falanghina; Muscadet; Prosecca

PASTA

Pasta with light tomato-based sauces:

Dolcetto; Barbera; Oregon Pinot Noir; Chianti Classico Riserva; Etna Rosso; Cotes du Rhone; Beaujolais

Pasta with intensely flavored tomato or meat sauces: Chianti Classico; Rosso di Montalcino; Montepulciano; Taurasi; Cabernet Sauvignon or Merlot blends; Rioja; Portuguese Douro or Dao blends; Syrah

Pasta with creamy sauces (e.g., carbonara or Alfredo): Vermentino; Fiano di Avelino; Greco di Tufo; Gavi; Soave; Valpolicella; Dolcetto; Nebbiolo Langhe; Greek Xinomavro

Water’s

portant considerations in pairing food and wine. We need to look to Italy itself, which produces more wine than any other country, and possibly more different kinds of wine as well, to appreciate how many choices there are.

Wines Italians Drink?

Let’s look at this question a little differently. What wines do Italians drink with Italian food? The answer, of course, is many different kinds. Wine preferences vary a lot in Italy. Vineyards thrive in nearly every part of Italy from north to south and on its two large islands, Sicily and Sardinia. As the world’s leading wine producer, it has thousands of growers and wineries. Gambero Rosso’s directory of Italian wine producers and their wines lists over 2,500 producers and counts over 22,000 wines. By some estimates, Italians grow 500 different kinds of red and white grape varietals, with about 50 being the most prevalent. In addition, soil, climate, and other growing conditions vary dramatically from the cool Alpine foothills in Italy’s far north to the hot, dry Mediterranean climate in the south, and many other unique combinations of conditions in between. Consequently, even wines made with the same kinds of grapes can

OTHER DISHES [CONTINUED FROM PAGE 52]

Eggplant Parmesan: Chianti Classico; Dolcetto; Rosso or Brunello di Montalcino; Montepulciano d’Abruzzo; Nero d’Avola; Zinfandel (aka Primitivo); Sauvignon Blanc

Rissoto: Nebbiolo; Barbera; Dolcetto; Pinot Noir; Chardonnay; Pinot Grigio or Sauvignon Blanc (if with asparagus or shellfish)

Chicken or veal cutlets: Chardonnay, Pinot Grigio; Vermentino; Fiano di Avelino; Gavi; Arneis; Riesling; Gruner Veltliner; Pinot Noir; Barbera; Dolcetto; Prosecco

Chicken with savory or tomato-based sauces: Chianti Classico; Rosso di Montalcino; Etna Rosso; Dolcetto; Nebbiolo Langhe; Montepuliciano d’Abruzzo; Nero d’Avola; Cannonau; Taurasi; Chardonnay

Chicken with creamy sauces: Chardonnay; Pinot Grigio; Soave; Vermentino; Riesling; Viognier; Nebbiolo Langhe; Monastrell

Meats: Take your pick of full-bodied or mediumbodied red wines, such as Barolo or Barbaresco for lamb Osso Buco; Chianti Classico Riserva or Brunello di Montalcino for Tuscan style grilled, Nero d’Avola or Taurasi for other preparations, or substitute Cabernet Sauvignon, Bordeaux, Pinot Noir Rioja, Douro, or other similar wines

Grilled or roasted fish: Vermentino; Sauvignon Blanc; Pinot Grigio; Orvieto; Falanghina; Soave; Pinot Noir; Barbera

Fish with creamy sauces: Chardonnay; Sauvignon Blanc; Chenin Blanc

TRY THE WINE

differ depending on where they were grown and how they’re made into wine.

If you’ve had the pleasure of traveling in Italy, you may have experienced being served inexpensive, sometimes nameless, but nonetheless delicious house wines in restaurants, inns, and hotels. These frequently are young, locally or regionally produced wines. Red or white, they seem to taste good with nearly everything on the menu, and they probably do. For example, in central Italy’s Tuscany region, the reds might be chianti or Rosso di Montalcino made from sangiovese grapes grown and vinified by nearby wineries. Local Tuscan whites might be made from vernaccia, vermentino, or even chardonnay. In northern Italy’s Piedmont region, house wines may be made with such grapes as red Nebbiolo, Barbera, or Dolcetto or white Arneis or Cortese (used to make the crisp, steely, dry wine known as Gavi). To the south, in Abruzzo, you might be served a red made with montipuliciano, or in Puglia the server might bring a red glass of primitivo (aka zinfandel) or negroamaro. In Umbria, north of Rome, you’d likely get a glass or carafe of the local favorite orvieto made locally with grechetto grapes. In Campania, your host might recommend a local white made from falanghina or fiano grapes or a chewy, deep red called Taurasi made from Aglianico. And in Sardinia, you might be urged to try a glass of cannonau made from grenache, or perhaps a cheery, light white vermentino. In the northeast in the areas north of Verona and Venice, you might be served red valpolicella or whites made from pinot grigio, garganega (soave), sauvignon blanc, or chardonnay. And so it goes throughout Italy. Italians like drinking the familiar local and regional wines they know and like best.

This is not to say that Italian wine lovers don’t sometimes prefer top wines from Italy and other countries. These include the pricy national favorites barolo, barbaresco, brunello di montalcino, amarone, and super Tuscans from Maremma and Bolgheri as well as foreign specialties like grand cru French Burgundy, old vine Spanish Priorat, and prestigious California cabernet sauvignon. They do. (And so do I!) Yet, when most Italians are looking for both good value and enjoyment, their decisions about what wines go best with certain foods are often driven by custom, familiarity, experience, common sense, and personal preferences rather than by a set of objective standards or criteria. We like what we like, and that’s usually okay, provided both wine and food meet our approval.

And yet, if we consider all the different kinds of wines that Italians enjoy and are available to us online or in good restaurants and wine stores, maybe that’s an opportunity to explore the many possibilities for pairing wine and Italian food. It’s not like we’re in virgin territory. Remember that Italian wines and their food counterparts often have been crafted over decades and centuries to go well together. By trying a different wine with your next serving of lasagna or veal Marsala, you just might find a new favorite wine and food combination. Y

POMPANO BEACH Fine Food & Wine CELEBRATION

The Pompano Beach Chamber of Commerce

2023 Pompano Beach Fine Food & Wine Celebration will gather some of the area’s finest culinary institutions, bakers, craft brewers and wine distributors for one night dedicated to pleasing the palate. Here are a few highlights from several of this year’s participants.

Marriott Pompano Beach Resort & Spa

Thursday, April 13 | 6 – 9:30pm

Tickets are $85 for chamber members when purchased in advance at pompanobeachchamber.com

Photo courtesy of Lenore Nolan-Ryan

Lenore Nolan-Ryan

WORLD CLASS CATERING AND COOKING SCHOOL

Lenore Nolan-Ryan is a master practitioner and preacher of the art of entertaining. Studying piano and voice at Butler University, she started as a professional by renting out a restaurant for brunch on the weekends while it would’ve been otherwise closed. She brought in her own staff and menu and became a hit with the clientele. One happy customer inquired if she catered — she didn’t — she said “yes.” Whether you prefer

Café Maxx

to visit her cute little shop on Ocean Boulevard or invite her into your home to cater your next event, Lenore will bring a certain something that can’t be easily quantified. Her cuisine is as eclectic as it is good; her events can vary wildly in menu options, ensuring a unique dining experience every time. She also offers freshly packaged meals to either be delivered or picked up, all with precise instructions for reheating. lenorenolanryan.com

It has been said before and will undoubtedly be repeated, but renowned Chef Oliver Saucy has the perfect name. Nominative determinism strikes again. His culinary creations are absolutely “saucy” — creative, colorful, multicultural, and emphasize local seafood and produce. Whether it’s Atlantic hogfish snapper, tropical fruits and citrus, Creole spices from New Orleans, savory Cuban herbs or chilies from Mexico, Chef Saucy draws inspiration from South Florida’s surrounding cultures. He keeps things fresh for both his guests and himself by allowing ingredients to drive the plate. cafemaxxfl.com

And Fish

Your warm welcome awaits at the Fort Lauderdale Marriott Pompano Beach Resort & Spa. If you are looking for a staycation option, The Fort Lauderdale Marriott Pompano Beach Resort & Spa lets you experience an oceanfront haven on Florida’s magnificent coast. Guests will enjoy a memorable family vacation with two swimming pools and a wide range of on-site water sports. Delight your palate with fresh, sustainable seafood, made-to-order steaks and innovative cocktails at AND Fish Kitchen + Bar, a scenic, oceanfront restaurant with delectable fare for breakfast, lunch and dinner. Complement an enjoyable day in Pompano Beach with flavorful light casual fare and creative cocktails at Patio 1200 restaurant, featuring beautiful views. pompanomarriott.com

Sicilian Oven

Sicilian Oven is a fast-growing South Florida chain with six locations that has been serving fabulous Italian cuisine for decades. They understand the power of a brick-oven pizza and a healthy portion of pasta. A cozy ambiance and friendly service are also key ingredients that make them successful. Good lighting and nice people keep everybody comfortable, as if they were in their own dining room. sicilianoven.com

LaPaella Chef

As a native of Spain, Chef Dana has been preparing paella since she was a child, but she didn’t see the art or passion in cooking it for others until she arrived in Florida in the early 2000s. Now, she’s been cooking paella for ten years as a personal chef ever since. The business started when Dana and her late husband moved to Florida from Ibiza, Spain. They brought a pan and a burner and cooked for their neighbors and friends for fun. Soon, word spread, and her passion for paella blossomed into a business! Unfortunately, her husband passed before the business took off. And today, 19 years later, she runs the family business as a legacy he left behind.

lapaellachef.com

Deccan Spice

Take your pick from classic dishes like chicken tikka and all sorts of biryani and curry dishes to some Indo-Chinese twists like crunchy stir-fried noodles. There are plenty of vegetarian options on this menu to choose from too, and of course, many variations on naan — Indian flatbread. deccanspicepompano.com

SALADS

All salads may be made with light balsamic dressing () V 1 (80 calories). Add crumbled gorgonzola 1 (80 calories) to any salad for $2.00.

Carrabba’s

CAESAR SALAD

SPECIALTY COCKTAILS

Carrabba’s Italian Grill is a homey chain founded by second-generation Italian-Americans. Many of the recipes on the menu have been handed down through the generations by the founder’s mother, Grace Mandola. They have everything you could ever need when the urge for pasta strikes. They also offer seasonal items at each of their locations. If your nonna catches a cold before the holidays worry not, Carrabba’s can cater your next event with all your favorite Italian dishes. carrabbas.com

BEERS

SOUPS

Before placing your order, please inform your server if a person in your party has a food allergy.

Bake A Wish by Walter

We cannot guarantee any menu item is completely free of gluten. When placing your order, please let your server know you are ordering a gluten-free menu item. FDA regulations defines “gluten-free” as containing less than 20ppm gluten. It is possible that some individuals may be sensitive to levels below this amount. If you have any concerns pertaining to those levels, please consult your healthcare provider.

vegan menu items are prepared in the same kitchen area where non-vegetarian items are prepared. House Side Salad, Italian Side Salad swap out dressing with Light Balsamic Dressing, Extra-Virgin Olive Oil and Red Wine or Balsamic Vinegar. Our dietitians have reviewed and approved these menu items and modifications for vegetarian selections based on the most current recipes and ingredient information from our food suppliers. Additionally, our culinary team will strive to accommodate your special dietary needs to these currently offered meals. Please be aware none of our food items are certified vegetarian. Normal kitchen operations involve cross-contact with other foods and, therefore, we are unable to guarantee that any menu item is completely free of animal product and assume no responsibility for guests with dietary restrictions. THESE ITEMS ARE COOKED TO ORDER. CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS WHICH MAY CONTAIN HARMFUL BACTERIA MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.

Bake A Wish is a family-owned Deerfield Beach bakery specializing in cakes and other sweet treats. Owner and Chef Walter Soares is a seasoned pâtissier with decades of experience. Some of their creations leave your jaw on the floor in shock and anticipation of your first bite. They offer a range of custom cakes and an array of other sweet delights for whatever occasion you have on the horizon. bakeawishbywalter.com

Gulfstream Brewing

Gulfstream Brewing is an award-winning independent brewery here in sunny South Florida. They strive to produce creative and artfully balanced craft beers using fresh, high-quality, seasonal ingredients. Whether you want crisp, light lagers, smooth and hoppy IPAs, fruited sours, or something on the darker side, there is something for every palate, and you’ll love discovering what they’ve got on tap. All their beer is brewed on-site in Fort Lauderdale, and they now sell draft and packaged beer throughout South Florida! gulfstreambeer.com

HOTEL PARTNER

Fine Food & Wine Celebration

—THANK YOU TO OUR PARTNERS AND SPONSORS —

PRESENTING SPONSOR

MAGAZINE

BEACON MEMBERS

MAGAZINE

CITY PARTNER

GUEST CELEBRITY CHEF

BEVERAGE PARTNER SECURITY PARTNER TRANSPORTATION PARTNER

MEDIA PARTNERS

CLASSICO SPONSORS

WINE GLASS SPONSOR

WINE BIB HOLDER

RESERVE SPONSORS

VENDORS

TUSCAN SPONSORS

LET THERE BE BITES

THE BITE EATERY

POMPANO’S FIRST FOOD HALL IS OPEN FOR BUSINESS

BY MARIE PULEO

LEFT Jessica Gollel of Gollel Family Properties at The Bite Eatery in Pompano Beach

fter much anticipation, The Bite Eatery — the first-ever food hall in Pompano Beach — has opened its doors.

Located at 2715 E. Atlantic Boulevard in The Harbor Village Shops, the food hall features nine culinary concepts and one full-service bar, all under one roof. Participating restaurants include Deli Shack, Taco Vibez, Papa’s Pizzeria, Lobstar, Mama Mia, Beef Boyz, Ceviche Time, Abuelita’s Cuban Bistro and Moop Gelato. The Bite Bar, centrally located in the food hall, will serve drinks to all the establishments.

“It has been a long time coming,” said Jessica Gollel of Gollel Family Properties, the owner and developer of The Bite Eatery. “We are very excited to open.”

Gollel Family Properties acquired the approximately 9,000-square-foot space for the food hall in 2019. It was vacant and required a complete rebuild of the interior. The opening of the venue had been anticipated for 2021, but during the development of the project, “we faced all kinds of challenges that affected the timeline,” said Gollel, including supply chain issues due to COVID-19.

The Bite Eatery will be open for lunch and dinner seven days a week. For the first few weeks, the operating hours will be Monday through Thursday, 11am to 10pm; Friday and Saturday, 11am to 11pm; and

Starting the weekend of March 17-19, the hours will be extended: Friday, 11am to midnight; Saturday, 10am to midnight; and Sunday, 10am

A bottomless brunch will start on Saturday, March 18, and Sunday, March 19, featuring one-price for unlimited bloody marys, mimosas and Bellini cocktails. Some of the restaurants will also have breakfast menu items

Live music from local artists in various genres is scheduled to start the first week of March during the dinner service, several nights a week.

Each dining concept within the food hall is run as an independent business with its own menu.

The food hall uses a point-of-sale technology that is provided at each of the tables. Patrons can scan a QR (Quick Response) code with their smartphone, then browse menu items from all the restaurants, place their order and pay, right from their table. The order goes directly to the vendor’s computer, then the order is prepared, and a runner brings it to the table. Patrons can also order food directly at the counter.

The food hall will also offer pick-up and delivery options for patrons who don’t want to eat on the premises.

The Mercato Centrale inspired the concept of opening a food hall, a food hall that Gollel frequented during a college semester she spent in Florence, Italy. She liked going to the same location and having something new every time.

“I loved the concept and wanted to bring it to Pompano,” said Gollel. “Families or large parties with different taste preferences can come here, and everyone can enjoy what they love best.”

Gollel opened The Bite Eatery with her father Richard Gollel — who founded Gollel Family Properties — and her brothers, Richard and Michael. The family lives in the Hillsboro Shores neighborhood of Pompano Beach, just a five-minute drive from the food hall.

The food hall is “open and airy,” with a nautical theme. Reclaimed driftwood was used for the wall paneling, vendor stalls and columns. A light fixture made from an actual rowboat hangs from the ceiling. The décor ties in with local themes, such as the Pompano pier, the lighthouse at the Hillsboro Inlet and the beach, which is a short distance away.

The Bite Eatery has approximately 100 employees, the majority of which are Pompano Beach residents. In addition, all but two of the vendor operators are residents of Pompano.

“We’re a small local business, so supporting small businesses and the Pompano Beach economy was a top priority throughout the past couple of years,” said Gollel.

Gollel said that, throughout the process of bringing The Bite Eatery to fruition, having the support of her team, the City of Pompano Beach and the residents has “meant a lot.”

BELOW pappardelle porcini salsiccia from Mama Mia (pasta with mushrooms and sausage)

MEET THE VENDORS

THE DELI SHACK is operated by Alex Sky, who was previously the owner of The Onion Roll, a popular beachside deli in Lauderdale-By-TheSea. A highlight on the Deli Shack menu is the “Super Special” sandwich – corned beef, Swiss cheese, coleslaw (inside the sandwich) and Russian dressing on rye or a kaiser roll. Sky gets his meat from Sy Ginsberg in Detroit, the biggest manufacturer of corned beef in the United States. “Every reputable deli in southeast Florida uses his meat,” said Sky. The Deli Shack’s pickles and bread are freshly made by local companies.

PAPA’S PIZZERIA specializes in artisan pizzas and also serves sides, such as mozzarella sticks, Italian charcuterie boards, and chicken wings with a garlic and limoncello sauce. Another popular item is a whipped ricotta dip topped with hot honey, pistachios and basil, and served with little toasts (crostini). The chef/owner of Papa’s Pizzeria is Gus

Kapakos, who for 32 years was the owner of Big C’s Downtown Pizzeria in Fort Lauderdale, an eatery that still exists.

LOBSTAR specializes in lobster items, particularly lobster rolls. Lobstar, a Madrid-based company, has a few locations in Spain, and operates successful food trucks in South Florida. The Lobstar at The Bite Eatery is the first brick-and-mortar location in the United States, and will be run by Mario Capone.

BEEF BOYZ offers classic burgers, specialty burgers, a veggie burger option, as well as milkshakes, regular fries and truffle fries. All burgers are served on brioche buns. A specialty item on the menu is the “Fugget About It” –— a burger served with breaded roasted red peppers,

ABOVE Steak bowl from Taco Vibez

pepper jack cheese, provolone cheese and crispy bacon.

Chef Daniel Diaz, classically trained in New York, is the operator of Beef Boyz.

TACO VIBEZ serves authentic Mexican items, such as tacos, quesadillas, burritos, bowls (chicken, pork, steak or veggie), freshly made tortilla chips and guacamole, salsas and churros. The popular birria tacos are made with shredded beef, slowcooked for four hours and served with a consommé dipping sauce made from the juices. Hector Torres runs Taco Vibez, and is also the director of operations for the food hall.

MAMA MIA features old-style authentic Italian dishes prepared by chef Salvatore Spina, who was the owner of Casareccio Italian Trattoria in Pompano Beach. At Mama Mia’s, Spina and his partner Emylene Egusquiza offer a variety of pasta, soups and salads. Appetizers include fried burrata and arancini (rice balls). One of their most popular items is the pappardelle porcini salsiccia (pasta with mushrooms and CEVICHE TIME features Peruvian cuisine, with a spotlight on ceviche, the main dish of the Peruvian culture — fish marinated and cooked in lime juice, served with red onions, cilantro, Peruvian corn and sweet potato. The menu

also highlights chaufa (Peruvian fried rice), which has a base sauce made of ginger, red peppers, green onions, and a soy-mushroom sauce, and can be mixed with chicken, steak, seafood or veggies. Ceviche Time in The Bite Eatery is the first location for co-owners Gabriel Trimarchi and Angelo Intoccia.

ABUELITA’S CUBAN

is the newest vendor to join The Bite Eatery, and will open in the next couple of weeks. The owner, Ivette Mainquist, will serve authentic Cuban cuisine, using recipes passed down from her family. The menu will feature sandwiches, bowls, empanadas, specialty Cuban milkshakes and daily specials. Breakfast will also be served, starting at 7am. Mainquist has worked in the restaurant industry, but this is her first location for a Cuban concept.

MOOP GELATO serves homemade gelato and gelato popsicles (moop pops). The gelato can be served in a cup or homemade waffle cone, or can purchased by the pint to-go, with a selection of toppings to choose from. The menu currently features 12 flavors of gelato and 14 flavors of popsicles, as well as pastries and coffee. The owner, Javier Cavanna, also has a Moop Gelato food truck, servicing mostly Broward County. This is his first brick and mortar location.

THE BITE BAR, which is in the center of the food hall and has 36 seats, provides the alcohol for the entire establishment and most of the beverages as well. Specialty cocktails include the key lime martini, which tastes like key lime pie. The drinks menu also features frozen drinks — pina coladas, mojitos, margaritas and dirty lemonade — and a variety of wines and beers, including local labels. Christina Lee is the bar manager, a third-generation Broward native who has been in the service and hospitality industry for over 20 years. “It’s an absolute passion of mine,” said Lee. “I love what I do, and I’m ready to make the community happy.” Y

ABOVE Vegetarian tacos from Taco Vibez BELOW Lobster roll from Lobstar

During this time of social distancing, I have been consulting with clients via phone, e-mail and regular mail. In the past, my free initial consultation would normally be a personal meeting.

Law Offices of Martin Zevin, P.A.

Martin Zevin has been practicing in Florida since 1973

3275 W. Hillsboro Blvd, Suite 204, Deerfield Beach, FL 33442 www.MartinZevinPA.com 954-569-4878 954-569-HURT

You may obtain free information regarding our qualifications and experience by writing or calling during regular business hours.

OUT TO EAT

IN THE NORTH BROWARD BEACHES WITH MRS. KOSSENFLOFFER

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

KEY

$ Inexpensive (under $20)

$$ Moderate ($21-$40)

$$$

Expensive ($41-$65)

$$$$ Pricey (over $65)

Lighthouse Point

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

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

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

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

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

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

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

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

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

Rocca Trattoria. ITALIAN Rocco is a small and intimate neighborhood place serving classic Italian fare. See story on page 76. 2014 E Sample Road, 954-876-1733 $$

Pompano Beach

And Fish Kitchen + Bar. SEAFOOD Located at the Marriott Pompano Beach Resort & Spa, diners will enjoy a modern take on fresh seafood.

The restaurant sports a contemporary and breezy ambiance. 1200 N. Ocean Blvd., 954-782-0100 $$

The Beach Grille. AMERICAN Delicious eats near the beach with the capability to order online. 3414 E Atlantic Blvd., 954946-6000 $

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 $$

Briny Irish Pub. IRISH • BAR FOOD 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 $

Bru’s Room Sports Grill. AMERICAN This spot is home to the Florida State Booster Club of Broward County. Wings and plenty of bar food is available. 235 S. Federal Highway, 954-785-2227 $

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. 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 $$

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

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

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

Deccan Spice. INDIAN Enjoy the contemporary decor and take your pick from classic dishes like chicken tikka and biryani and curry dishes to some Indo-Chinese twists like crunchy stir-fried noodles. 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 We all know that fresh-cut pasta is superior to the dried variety we have become accustomed to. But making pasta from scratch is a process. But what if you could just pick it up nearby or even have it delivered. Dreams do come true. Di Farina offers a variety of freshly made pasta to go. And if you can’t be bothered to make a sauce, they’ve got 19 from which to choose. The restaurant also has a full menu of Italian favorites. 1915 E. Atlantic Blvd., 954-953-6771 $$

Flamingo Seafood. SEAFOOD Located in a remodeled gas station, this popular new eatery is a welcome addition to Pompano Beach. The menu features a raw bar and many small plates that are optimal for sharing. We tried four different kinds of oysters, which were all fresh and perfectly briny, with a considerable difference in size. The staff was helpful and knowledgeable about the menu and raw bar offerings. We also shared a few small plates, including a raw salmon dish, stuffed pepper dews and pork rillettes. Flamingo also features a full bar, contributing to the casual and lively atmosphere. 2798 E. Atlantic Blvd., 954-960-2009

$$-$$$

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

Galuppi’s. AMERICAN What could be more entertaining than watching golfers swing and blimps ascend as you sip a drink at an outdoor bar?

1103 N. Federal Highway, 954-785-0226 $-$$

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

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

Rocca Trattoria

rice bun. The gyoza was also a star — the dough was light and tender with a flavorful pork and vegetable filling. The restaurant has a comprehensive sushi menu, but this is a place to order outside your comfort zone. After all, isn’t sushi the new pizza? 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 $$$

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

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

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 $$-$$$

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

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

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

Seaside Grill. SEAFOOD • AMERICAN Enjoy a view of the 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 $$

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 $$-$$$

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

$$

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

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

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

Deerfield Beach

Baja Cafe. MEXICAN Locals flock to this long-established favorite for a Mexican dinner or just drinks. They are known for their margaritas and entrées, including their bandito honey bean burritos and many taco options. You’ll also enjoy their endless fresh chips served with two types of salsa. 1310 S. Federal Highway, 954-596-1304 $$

Barracuda Seafood Bar & Grill. SEAFOOD • BRAZILIAN This spot by the sea serves seafood with a touch of Brazilian flare. 123 NE 29th Ave., 954-531-1290 $$

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

Chanson at the Royal Blues Hotel. SEAFOOD • SEASONAL Chanson offers fine dining with an ocean view — although it can be hit or miss. 45 NE 21st Ave., 954-857-2929. $$$$

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

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

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

$$$

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

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

New Healthy spot in Beacon Light Plaza, Lighthouse Point. JUGO BOSS is a place with a fresh and all-natural menu. Cold pressed juices, smoothies, acai bowls, wraps and sandwiches. You can create your own bowl with 6 different bases and plenty of toppings including Nut butters and granolas made in house. Catering available for parties and office meetings. 954-586-4037

Open 7 days. Mon-Fri 8:30am-7pm. Sat 9am-6pm and Sundays 11am-4pm

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

Patio Bar & Grill. CONTINENTAL Enjoy cocktails just feet from the sandy beaches of Deerfield. This relaxed spot at the Wyndham serves casual fare. You can stick to the classics like wings or a shrimp cocktail. Or be more adventurous and enjoy an order of volcano spring rolls stuffed with crab and served with sriracha mayo and wakame slaw. They also serve burgers and plenty of fresh salads and savory entrees. There is often live music contributing to the energetic vibe. 2096 NE Second St., (at the Wyndham Deerfield Beach Resort) 954-596-8618 $$

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

Taj. INDIAN This unassuming eatery in the Cove Shopping center has been quietly chugging along for years. The restaurant serves Indian favorites, including tandoori breads, biryani, lamb specialties, and plenty of vegetarian options. SE 15th Terrace, 954-427-0423 $$

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

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

Rocca Trattoria

2014 E Sample Road, 954-960-2477

Everyone loves a small neighborhood place serving up Italian fare. Rocca’s restaurant in Lighthouse Point recently changed management, and the food has been upgraded considerably. The new owners invited us in for a staff tasting, and everyone pretty much rolled themselves home.

We started off our dining adventure with a mix of appetizers. Tempura might not come to mind when you think Italian, but Rocca’s shrimp tempura appetizer was impossibly light, crispy and savory. Of course, any classic Italian restaurant must serve meatballs,

and Rocca’s were tender and packed with flavor and could easily be a meal unto themselves. We were suitably impressed with the flavor bomb that is the veal chop valdostano. The veal is butterflied, pounded thin, stuffed with prosciutto, gorgonzola, and wild mushrooms and topped with a brandy Marsala sauce. If you want something a

touch lighter, the grilled salmon was delicate and fresh and prepared with garlic, fresh herbs and a touch of lemon.

The chicken franchise was perfectly cooked — the meat was moist and tender, and the coating was light — just enough to soak up the lemony goodness of the sauce.

FAST & CASUAL

Lighthouse Point FAST & CASUAL

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

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

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

Pompano Beach FAST & CASUAL

Anne Marie’s Pizza and Wine Co. PIZZA • ITALIAN Whether you are looking to grab a quick slice or enjoy a much-needed date night, Anne Marie’s fits the bill. Enjoy a cheesy slice of New York-style pizza, bruschetta or classic chicken Francese. 2313 N. Federal Highway, Pompano Beach 954-590-2100.

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

Broad Street Deli. BREAKFAST • DELICATESSEN Jewish-style deli sandwiches, subs, wraps, homemade soups, bagels, and homemade baked knishes. Open for breakfast and lunch Monday-Saturday, 8:30am4pm. 2657 E. Atlantic Blvd., 954-816-9649

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

Five Girls. DINER Check out this cozy, neighborhood joint. Five Girls offers all the classics you crave, including burgers, hand-cut fries and the owner’s favorite Philadelphia cheesesteaks. 2659 E. Atlantic Blvd., 954783-8889

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

Jukebox Diner. DINER Bright, classic seating, jukeboxes, and that old-school diner feel. 2773 E. Atlantic Blvd., 954-960-5882

Nelson’s Diner. DINER Nelson’s diner is a cute, hole-in-the-wall 50s diner with Elvis memorabilia on the walls, baseball flags on the ceiling, friendly servers and classic red vinyl booths. 438 S. Cypress Road, 954785-3646

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

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

The Chicken Box & More. SOUTHERN Have your fill of southern comfort food, including shrimp and grits with scrambled eggs, fried pork chops, classic potato salad, meatloaf and collard 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 Poké Company. POKÉ Build your bowl by choosing a base of rice or greens, protein such as ahi tuna or steamed shrimp, then go to town with the mix-ins, toppings and and sauces. 1154 N. Federal Highway, 754-220-8933

The Rabbit Hole. VEGAN This small spot serves up vegan comfort cuisine. Dishes include wings, a 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

Deerfield Beach FAST & CASUAL

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

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

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

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

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

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

Paradise in the Poconos

The Lodge at Woodloch in Hawley, Pennsylvania

The Poconos in eastern Pennsylvania may not immediately spring to mind when seeking a relaxing, luxurious getaway. Still, its lush, rolling green landscapes make it a beautiful part of the country.

Leave the world behind and step into the oasis that is The Lodge at Woodloch. Guests are encouraged to focus on rejuvenation. Experience something new and take one of the daily classes or offerings — the options are many. There are guest speakers to inspire, workshops, creative arts classes, cooking demonstrations, outdoor excursions and more. Plus, guests can take advantage of the property’s indoor pool, hydromassage water walls, indoor and outdoor whirlpools, steam rooms, saunas, snow room, and a state-of-the-art 3,000-square-foot cardio weight studio. Oh, and of course, there is a spa. You might never want to leave.

The resort’s all-inclusive packages are designed to help you concentrate on what matters most — your wellness journey. Y