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57 FEATURE: FEBRUARY 2012
20 THE HOUSE THAT
WOULDN’T BUDGE
Nearly a century after it was built, the only private residence in the heart of Winter Park’s tony shopping district has changed hands for the first time. But instead of tearing down the modest bungalow, as many Winter Parkers feared, developer Allan Keen has lovingly restored it. by Christy Smith and Michael McLeod • photographs by Courtney Shapiro
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57 WEDDINGS TO REMEMBER
Since February is the most romantic month, we’re focusing on weddings. Read all about locavore feasts, amazing cakes and an eclectic array of venues. Plus, we offer two visions of two unique wedding ceremonies. All that, plus a comprehensive Wedding Resource Guide. by Katie Farmand
Photos: (left) courtesy art & history museums - maitland; (Top and center right) rafael tongol; (bottom right) courtney shapiro
&
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DEPARTMENTS 8
JAY BOYAR’S AGENDA Universal Orlando’s artistic wizardry is on display at the Orange County History Center; The Bard gets props at Orlando Shakes; hundreds of free ArtsFest events fill February; Celtic Woman enchants at the UCF Arena; Billy Elliot is a “miner” celebrity at Bob Carr.
16 5 MINUTES WITH: CHERYL HINES The UCF graduate, now starring in two different TV sitcoms, is a comedic actress with a serious side: promoting the good works of United Cerebral Palsy. And her interest in the cause is personal. by Michael McLeod
26 DESIGN FINDS: THE ART OF WEDDING GIFTS No toasters needed? Artsy if impractical gifts can be a terrific solution for the couple who already has the basics covered. by Marianne Ilunga. photographs by Rafael Tongol
28 STYLE: HERE COMES THE BRIDE
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Check out the latest in bridal gown fashions. by Marianne Ilunga. photographs by Rafael Tongol
78 FLAVOR: RONA VISITS PRATO Our new dining critic, Rona Gindin, reviews Prato restaurant and offers a wide-ranging list of dining options in and around Orlando. photographs by Rafael Tongol
88 RESTLESS NATIVE Dieting does not come easy for manly men. by Mike Thomas
PROMOTIONAL SECTION 33 HOMES FOR THE CURE
Your official guide to a special event showcasing three state-ofthe-art, multigenerational homes. It’s a fundraiser for Susan G. Komen for the Cure, a national organization helping to lead the fight against breast cancer.
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ON THE COVER: This month, for the first time, we’re offering two covers. Some issues feature newlyweds Crystal and Adam Blauweiss at their beach wedding. Others showcase an oil painting of downtown Winter Park’s historic Kummer Kilbourne House. Photograph by Marina Mougios of Ambiance Studios; painting by Stephen Bach of McRae Art Studios. WWW.OHLMAG.COM
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FIRST
My Son, the Alien Boy
I
Maybe, in a high-tech, virtual universe, young people are finding themselves.
Take Note
’ve been worried about my son ever
since he started getting bounced out of daycare centers 20-odd years ago. Now he’s a strapping young man with a good heart and an inquisitive soul, and those years of Ritalin prescriptions and parent-teacher conferences are well behind us. But I’m still trying to figure out what “Attention Deficit Disorder” really means. And I still have a son with a mind that can throttle up and careen off into the distance at any given moment, veering in and out of junior college classes and part-time jobs. Sometimes he reminds me of the aliens in an episode of the original Star Trek series. They had invaded the starship Enterprise, but they had such a high metabolism they were not only invisible but barely perceptible to its crew. They didn’t have a disorder. They simply operated outside the Federation’s speed limit. Last month, Taylor and I spent the better part of a weekend together at Otronicon, an annual event at the Orlando Science Center that shows off the various usages – mainly medical, educational, military and gaming – of the latest interactive technology. To me, it looked and sounded like a grand opening at Chuck E. Cheese. But my son was in his element. He peppered a Marine with insider questions about a video game that simulates realistic battle scenarios. He paused at a set of flight simulators to chat with Lockheed Martin reps about the difference between the F-35 Lightning and the F-22 Raptor. And I think I may have heard him actually Seeking Gainful Employment as he plied a game designer for information. In a virtual universe, he was the smooth operator and I the dorky wingman. I watched him sit down next to a 12-year-old kid named Zach to play a video game called Portal 2. They’d never met before, yet they formed an instant, expert split-screen partner-
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What’s ONLINE Getting ready for your special day? Our extensive Wedding Resource Directory, at ohl.com, offers a wide selection of the region’s top planners, vendors and venues.
ship, cooperating with each other to outwit a disembodied computer that had trapped them in a cerebral, lab-rat maze. By then I had struck up a conversation with Elaine Raybourn, a research scientist with Advanced Distributed Learning who was at the Science Center to observe what young people can learn through video games. She rattled off just a few of the useful skills for me: “Complex decision making. How to solve problems. Leadership. How to overcome constraints for their own goals.” But, she added, “The real question is: How do we make gamers more aware that the real game is the game of life?” I was too overtaxed by all the virtual bells and whistles to venture an answer. Eventually, I went off in search of solid ground. I knew just the place. I headed for the dinosaur exhibit.
Michael McLeod Editor in Chief mmcleod@ohlmag.com
What you CAN DO Take in Orlando Ballet’s Battle of the Sexes III, the final installment of choreographer Robert Hill’s critically acclaimed series, at Bob Carr Performing Arts Center Feb. 10-12. What’s ON DECK We’ll feature the latest in spring fashions and the best in kitchen and bath design in the March OH&L. What’s ON FACEBOOK and YouTube LIKE us on Facebook and check out our YouTube channel at youtube.com/user/ orlandohomeleisure. CORRECTIONS
The name of Cala Bella, an upscale Italian restaurant at Rosen Shingle Creek, was spelled incorrectly in our November issue. In the January issue’s Luxury Home & Design department, the Gen X Home pictured on page 15 was designed exclusively by Canin Associates. A second designer was erroneously given joint credit. FEBRUARY 2012
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From whimsical to WOW! One of the Top 25 Galleries of American Crafts in North America as voted by American Craft Artists!
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“All in One Decorating is recognized for unique, exclusive and distinctive designs that stand the test of time.�
& Michael MCLEOD Editor in Chief HARRY WESSEL Managing Editor LAURA BLUHM Art & Production Director RONA GINDIN Dining Editor Jay Boyar, MarianNe Ilunga, katie farmand, christy smith, MIKE THOMAS Contributors Greg Johnston, rafael tongol Contributing Photographers Editorial: press@ohlmag.com
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Copyright 2012 by Florida Home Media, LLC. All rights reserved. Reproduction in whole or in part prohibited without written permission of the copyright holder. ORLANDO HOME & LEISURE (USPS 000-140) (Vol. 13/Issue No. 2) is published monthly by Florida Home Media LLC, 2301 Lucien Way, Ste 190, Maitland, FL 32751. Periodicals Postage Paid at Maitland FL and at additional mailing offices. POSTMASTER: Send address changes to Orlando Home & Leisure Magazine, PO Box 5586, Fort Lauderdale, FL 33310-5586
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AGENDA • At the History Center, an Inside-the-Park Exhibit
the local theme parks. We know the best attractions, and we know the ones to avoid. We might even have a favorite strategy or two to cut down on time spent standing in line. But if you aspire to even loftier levels of theme-park erudition, you’ll want to visit the Orange County Regional History Center before the end of April to check out an exhibit called The Serious Art of Make-Believe. I recently visited the exhibit, which offers a peek behind the scenes at Universal Orlando Resort. One of the first things I noticed was the truly creepy motorcycle driven by the Terra Queen in the 2005 edition of Halloween Horror Nights. With a horned creature’s head in front and giant dragon wings bringing up the rear, it looked as if
Plan On It 8
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IMAGES: COURTESY ORANGE COUNTY REGIONAL HISTORY CENTER
HERE IN CENTRAL FLORIDA, MANY OF US ARE EXPERTS ON
Beyond the Vessel: Figures and Urns Through March 10 Crealde School of Art Orlando-based artist Helaine Schneider presents a solo exhibition of ceramics, figures and urns whose designs reflect her favorite themes: mortality, nature, spirituality, and the links between all three. crealde.org
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BY JAY BOYAR
it had been constructed from some giant animal’s bones. Good thing I don’t scare easy! As that mean motor scooter suggests, the point of the show is not to explore the movies and licensed characters, such as SpiderMan and Popeye, that have inspired attractions throughout Universal Orlando and Islands of Adventure. Instead, its 300 drawings and 500 objects relate to the parks’ signature annual events, such as Halloween Horror Nights, Mardi Gras and Grinchmas. “Those drawings and costumes and props: They’re made by people who live in Central Florida,” says Andy Sandall, assistant director of the center and curator of the exhibit. “A lot of this stuff has never been seen outside their offices.” The show includes everything from the sort of props you’d see displayed at one of the parks to behind-the-scenes artwork that was created to help Universal executives visualize proposed projects. “It’s absolutely the most object-rich exhibit we’ve ever done at the museum,” notes Sandall, who adds that it’s also the
museum’s most ambitious pop-culture show. I was struck by two items from Grinchmas 2007: a small model of the event’s winter wonderland; and a satiny strapless crimson dress with white snowflake decorations and red-andgreen poinsettia patterns. The History Center has been presenting appearances by Universal artists to accompany the exhibit. Sandall can tell by the “very, very deep questions” from certain audience members at these events that the exhibit has struck a chord with the ultraserious theme-park fan. “When you see people with notebooks, you know they’re probably enjoying this on a deeper level than the average person,” Sandall offers. “But if you visit this exhibit and then go to Universal, you’re that person.” Visit thehistorycenter.org for more information, including dates and times of public events related to The Serious Art of Make-Believe.
Tool
Orlando Blues B-Q
Feb. 7 UCF Arena The groundbreaking band’s complex alternative metal music has topped the charts worldwide, and its mixed-media live shows are unique in rock ‘n’ roll. livenation.com
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Cymbeline
Feb. 10-March 18 Lowndes Shakespeare Center A lesser-known but nonetheless timeless Shakespearean tragedy about a woman who defies her family to be with her true love. orlandoshakes.org
Feb. 18 Church Street Plaza Free live music by Trombone Shorty & Orleans Avenue, The Lee Boys and other local bands, plus mouthwatering barbeque. cityoforlando.net
Martin Eidelberg Feb. 22 Morse Museum of American Art One of the world’s foremost experts on Louis Comfort Tiffany discusses the story behind Laurelton Hall, the artist’s extravagant Long Island estate. morsemuseum.org
ORLANDO HOME & LEISURE
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AGENDA
IT’S A ONE-MAN SHOW BY A ONE-
man band. Wide-ranging stage and screen actor Roger Rees has appeared in everything from a Broadway musical and an absurdist classic to a sci-fi television epic. And that’s only within the past few months. Rees, a 66-year-old Americanized Brit, will appear at the Orlando Shakespeare Theater on Feb. 29 for a single performance of What You Will, proceeds from which will benefit the Shakespeare Center. The show is a collage of Rees’s favorite Shakespearean monologues, interspersed with personal remembrances from his 22 years with the Royal Shakespeare Company. “It’s a rather serious but also very funny evening,” he says.
It’s called an “anthology,” and it dates back centuries, to the days when veteran actors would stitch together their own “greatest hits” shows, combining memorable soliloquies from their repertoire with entertaining stories and opinions garnered from their travels. There are glimpses not only of Romeo, Macbeth, Hamlet and Richard II at center stage, but of renowned actors such as Judi Dench, Derek Jacobi, Maggie Smith, Alan Bates, Laurence Olivier and John Gielgud behind the scenes. Rees also describes his own evolution as an actor, going back to his very first part: While painting the set for a production for a small theater in south London, he successfully auditioned for the lead role in the play. “One minute I was
#LASSICS
a shy 17-year old,” he recalls. “The next, I was an actor.” Rees emigrated to the United States in the early ’80s, soon after winning a Tony Award for playing the title role in the RSC’s The Life and Adventures of Nicholas Nickleby, an adaptation of a Charles Dickens novel. He began taking recurring roles in several television sitcoms and dramas, including Cheers, The West Wing and Grey’s Anatomy. More recently Rees has appeared on stage in The Addams Family, as Gomez, and in a revival of Waiting for Godot, as Vladimir. He also has a recurring role in Warehouse 13 on the Syfy Channel. “My character died. It’s science fiction, though. So I can always come back,” he notes.
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FEBRUARY 2012
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But it all goes back to the Bard, whom Rees still cites as his greatest influence – no thanks to the stifling classes he remembers enduring as a schoolboy. A round-robin approach required each student to take a single line from a play and analyze its meter. “I think it’s a mistake to teach Shakespeare as poetry, because then you overlook its humanity,” Rees says. “That’s why Shakespeare is still on bedside tables, beside Dickens and the Bible. It’s because his plays are about the things we see in our own lives, the misalliances, the betrayals. It’s because they are about our own tortured but wonderful humanity.” Visit orlandoshakes.org for more information. – Michael McLeod 259-099 PM - OrlandoHome&Leisure.pdf
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AGENDA
The Art of ArtsFest or how you like your coffee: You can find something that suits your taste during ArtsFest, the annual celebration of selfexpression being staged across Central Florida throughout February. The only problem is filtering through the abundance: 302 free events are being staged in 87 places spanning four counties this year. ArtsFest kicks off the annual fundraising campaign for United Arts, a community alliance to promote local arts-oriented organizations. And it’s a great opportunity to activate your inner artist, particularly since many of the events are interactive. You can conduct your own personal electric light orchestra at the Seaside Plaza just outside the Downtown Informa-
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tion Center at 201 S. Orange Ave. in Orlando. An interactive sculpture decorated with lights can be turned on in various combinations to trigger music based on the pattern you choose. Though all events are free, there are strings attached to at least one: a marionette artistry workshop on Feb. 26 from 3 to 6 p.m. at Urban ReThink, 625 E. Central Blvd. in Orlando. Urban ReThink will also house a “Human Library,” which will be open on two days – Feb. 5 and Feb. 19 – from 11 a.m.
to 7 p.m. It gives visitors a chance to speak to a revolving array of local adventurers and artists. If you have a life story of your own to tell, learn how at a two-hour workshop at the Marks Street Recreation Center, 99 E. Marks St. in Orlando. You’ll have two opportunities: There’s a workshop on Feb. 11, starting at 10:30 a.m., and another on Feb. 21, starting at 6 p.m. Visit artsfestfl.com for a complete listing of events. – Michael McLeod
PHOTO: COURTESY UNITED ARTS OF CENTRAL FLORIDA
IT DOESN’T MATTER WHO YOU ARE
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AGENDA
Celtic Woman Offers a Wee Bit of Ireland to Everyone
terview from her Dublin home, Lambe described a Celtic Woman three with angelic voices, one with devilish fiddling skills. Dress performance as “a beautiful blend of contemporary and traditional them in gorgeous gowns, back them up with world-class musistuff of Ireland, with something for everybody. There are moments cians and killer arrangements, and you’ve got the winning forwhere there are very big sequences with all four of us together – mula for Celtic Woman. Máiréad on the fiddle and the three singers – and simple, quiet The group, whose televised concerts have been a staple of moments when everything gets pared back and solos happen.” PBS fund drives in recent years, has sold more than 6 million Orlando has been a regular tour stop since 2006 for Celtic CDs and 2 million concert tickets worldwide. Woman (FYI to all you NBA fans, it’s pronounced kell-tick). First formed in 2004 by former Riverdance musical director David This will be the group’s sixth appearance here, although the Feb. Downes as a five-member group, Celtic Woman is now a foursome 17 performance will be its first at the UCF Arena. The threeconsisting of newcomers Susan month North American Tour is McFadden, a singer and musiin support of the group’s new cal theater star; Lisa Lambe, CD and DVD, Believe, and a popular Irish actress and will also feature Craig singer who joined the group Ashurst, a former lead in late 2010; and original dancer in Riverdance. members Chloë Agnew Visit celticwoman.com and fiddler extraordinaire for more information. Máiréad Nesbitt. – Harry Wessel In a pre-tour phone in- Susan McFadden, Chloë Agnew, Máiréad Nesbitt, Lisa Lambe
photo: lili forberg
Take four beautiful, musically gifted women –
1.7.12 through 4.1.12
topographies
Barbara Sorensen sculpture
Visit Made in Florida – three consecutive exhibitions celebrating our state, opening January 2012 at the OMA. Experience Barbara Sorensen’s geologically inspired Topographies and see Florida from a different perspective. Shield de Pyrenees, 2007, Stoneware and stones, 33” x 30” x 4”, Collection of Kristine Sorensen Griffin
Orlando Museum of Art | 2416 North Mills Ave. Orlando, FL 32803 | www.omart.org Black
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OMA Green
OMA Red
OMA Blue
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FEBRUARY 2012
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Dancing Dreams of a Miner’s Son
MaryStuart Day and
Megan Cross
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photo: courtesy broadway across america
His widowed, coal-miner dad
wants him to be a boxer, but the plucky 11-year-old has a different idea: He wants to become a ballet dancer. You can see the problem here. But it’s only the starting point for the inspirational tale of Billy Elliot, first told in a hit 2000 movie, then in Billy Elliot the Musical, which opened in London in 2005. That production, featuring music by Elton John and script and lyrics by Lee Hall, who wrote the original screenplay, earned uniformly ecstatic reviews and four Laurence Olivier awards. A 2008 Broadway production ran for more than three years and won 10 Tony Awards. Though Billy’s struggles take place against the gloomy backdrop of England’s long, wrenching mid-1980s coal miners’ strike, Hall’s original inspiration was a 1935 A.J. Cronin novel based on the struggles of miners in northeastern England. The musical comes to the Bob Carr Performing Arts Centre for a six-day run beginning Feb. 14. The Orlando stop is part of a world tour that started in October 2010. Visit billyelliottour.com for more information. – Harry Wessel WWW.OHLMAG.COM
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MARYSTUART 407.620.8683 marystuart@fanniehillman.com MEGAN 407.353.9997 megan@fanniehillman.com 205 W. Fairbanks Avenue Winter Park | fanniehillman. com
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5 MINUTES WITH
Hines and her nephew, Michael.
Cheryl Hines, Actress
heryl Hines may be best known for
playing Cheryl, the levelheaded wife to Larry David’s scatterbrained husband in HBO’s long-running Tinseltown spoof, Curb Your Enthusiasm. She’s also attracting attention from her current gig as Dallas, the ditzy, spray-tanned, breast-augmented socialite in the ABC comedy Suburgatory. But health-care advocates appreciate the multitalented University of Central Florida graduate for another high-profile role: crusader for children. As a member of the board of trustees of United Cerebral Palsy, the 46-year-old Hines makes yearly trips to Washington, D.C., to lobby legislators for their support. Throughout the rest of the year she appears at charity galas on behalf of UCP chapters across the country. That includes the 19th annual UCP of Central Florida event, which she’ll co-host with comedian and actor Dan Aykroyd on March 10 at Disney’s Buena Vista Palace Hotel.
Several of Hines’ close family members live in Orlando, including her nephew, Michael, who was diagnosed with cerebral palsy seven years ago. Neither Hines nor her family knew much about the disease, so she visited the Los Angeles UCP headquarters looking for information and assistance. Impressed, she became active in the organization soon thereafter. Hines, who sounds just as even-keeled in person as she appears to be in her largely improvisational role in Curb Your Enthusiasm, was on vacation with a friend in Aspen, Colo., where Orlando Home & Leisure caught up with her for a telephone interview. Q: What have you learned about politicians from your trips to D.C.? A: They’re often just like everybody else in some respects: Until a disability hits home, they don’t spend much time thinking about it. They don’t think that some day they might have a hearing loss or have trouble walking. But if you sit down and talk to them, get them talking about their family, their family history,
PHOTO: courtesy ucp of central florida
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The UCF grad is hilarious on TV, but she’s serious about her work with United Cerebral Palsy.
by Michael McLeod
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february 2012
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you’ll find out they have an uncle with autism, an aunt with something else. It’s all very complicated. A lot of times it comes down to money. I actually enjoy going into their offices. Apparently my presence does open up a door or two. I was with some other people from UCP on one visit, and we got ushered into a room they hadn’t gotten into. And they said: “Gee. We never got to sit by the fireplace before.” But you do have to understand that these politicians have a lot on their plates. I’ve learned to be patient, keep an open mind and try to embrace both [political parties]. Although, of course, the frustration is that one party seems more agreeable about our issues than the other. Q: I see you’ve become a diplomat. A: (Laughs) You have to be. Q: How else has your volunteer work changed you? A: If I have a tough day for myself, I think about a family with a [disabled] child, or even two [disabled] children, and for that family every day is a tough day. I have tough days, yes, but I really don’t have tough days like that. Something else that has changed me is meeting some very amazing people with disabilities. Now that I’m attuned to the issues, I see it everywhere. I just ran into a disabled guy who had a special ski made so he can get out on the slopes. I’ve been out watching these guys race, and they’re winning; they’re beating some of the skiers who aren’t disabled. And that’s the thing: The technology to help people is getting better and better. It takes time and money, though, and that’s what this [UCP] community is for. But I think what stands out the most is talking to parents of disabled children who started out feeling very alone and scared, not knowing where to turn. I see what UCP has done for those families. Doing the galas year after year, I see how much families can change during
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that time; how much joy and happiness they can have with their children that they wouldn’t have had otherwise.
well, let’s just say she’s been compared to the women on those “real housewives” reality shows.
Q: How is Michael doing? A: When he was younger, we never would have thought that he would be able to talk. But in the last few years he began to learn just a few words, then complete sentences. Now they’re working him into a motorized wheelchair. My whole family has rallied around Michael.
A: Well, she does work very hard at looking good. She just feels like if you look good, you feel good. And yes, she’s a bit superficial. But at the same time, she’s a loyal friend and a good person. She tries to do the right thing. And you know, I’m not knocking this suburb thing. I play tennis, I play croquet, I have a blast – it’s not such a bad life.
Q: I think it’s interesting that the role you’re doing now on Suburgatory is so different from your role on Curb Your Enthusiasm. Cheryl David is extremely intelligent. She is basically the only sane person in that show. Dallas Royce is –
Q: Another difference is that you’re able to improvise in Curb Your Enthusiasm. But Suburgatory is more traditional. It’s scripted. Is that an adjustment for you? Do you like one method better than the other?
A: I do have to work on breaking a few habits with a scripted show. But I like it. I like the idea that there is a whole bunch of writers somewhere, working on clever things for my character to say. Q: Curb Your Enthusiasm is such a remarkable show. Has that been the highlight of your career? A: I was very, very lucky. It was an amazing opportunity. And my relationship with Larry – I’ll always treasure that. But I’d better not say that out loud, because if he sees it, he’ll just say, “Oh, baloney.”That’s too sentimental for him. Q: In other words, the real Larry David is pretty much just like the Larry David in that show. A: Pretty much, yes. l
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7:30 pm
Dinner & Live Auction
Enjoy an exciting evening of live music, dancing, dining, auctions, and more! For more information please call 407-481-6316.
SPECIAL THANKS TO OUR 2012 ORLANDO HEART BALL
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The Holdout As tony storefronts came and went around it in a decorous blur, this old house never gave an inch.
by Christy Smith and Michael McLeod • photographs by Courtney Shapiro
W
hat a stubborn holdout the old Kummer
I had no expectation of ever owning another building.” So he thought, until he was approached about the home by place was. Despite occupying arguably the most valureal estate brokers Bob Haun and his daughter, Tesse. At first, able lot in Central Florida, the modest Winter Park he only glanced with feigned interest at the one-page flyer the bungalow held fast for nearly a century to the humble Hauns offered. task of being home to the family that built it. Then he recognized the familiar old structure. “I saw what For decades the stolid, craftsman-style cracker classic, finished the property was and said, in 1916 by a lumberyard owner ‘You’ve got to be kidding and coffin-maker named Gotme,’” Keen recalls. “Of course thilf Oscar Kummer, was the I wanted it.” only private residence within nnn view of the bustling shops For decades the Kummer and bistros of the Park Avenue home’s broad front porch – shopping district. shielded by an old-fashioned After years of relentless wire screen and the vines of pressure to sell and more than a night-blooming cereus – one spurned seven-figure ofoverlooked a changing world fer, the grandchildren of its from the north side of Central original owners finally found Park, directly behind the outa buyer they trusted in develIn 1916 Gotthilf Kummer built his home in the door stage, on a short stretch oper Allan Keen, who late last center of what would become Central Florida’s of Garfield Street that runs year paid just over $1 million from the railroad tracks to for a 2,500-square-foot home swankiest shopping district. The modest bungaPark Avenue. that had never even had cen- low, still occupied by the Kummer family more The elder Kummer had tral air-conditioning. than 90 years later, remained unchanged. built it virtually single-handInstead of tearing it down edly for himself, his wife and and putting up a far more luchildren, and to double as an office for his adjacent lumberyard. crative office building or retail complex, Keen restored the sturAfter he died, his daughter, Christine, lived there with her husdy but unpretentious relic to its original condition and moved band, David Kilbourne. his company, Keewin Real Property Co., to the first floor. The couple raised children of their own in the home and A civic mover and shaker whose family moved to Winter Park in remained in it throughout their retirement years, fending off 1964, Keen wanted to make certain that any renovations or repairs that procession of potential buyers. Those years were briefly disrespected and preserved the home’s character and charm. Like so turbed in 2004, when a five-story parking garage was built just many Winter Park regulars, he had grown to regard the Kummer behind and alongside the property. home with the combination of affection and curiosity that we tend “They tried to buy us out, box us in with a wall, and now I exto afford, over time, to our hometown incongruities. pect they’re waiting for us to die,” Christine Kilbourne groused “I’d walked by that house for years and wondered why it was to a newspaper reporter. Then she added, just as prophetically: still there,” says Keen, who was the original developer of Winter “I think the house should always stay here.” Park’s Windsong neighborhood. “I can tell you that at this stage, WWW.OHLMAG.COM
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Windows and doors were restored, and vintage hardware was repaired and reinstalled throughout the home. Keenâ&#x20AC;&#x2122;s office, just off the foyer, was fashioned from an open living and dining room. The developer is installing a plaque commemorating the homeâ&#x20AC;&#x2122;s history and its recent addition to the National Register of Historic Places.
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David died in 2008. Christine died two years later at the age of 94. Last year, her daughters, Sandra McRory and Virginia Denning, who had agreed never to give up the home as long as either parent was still living and in residence, sold it to Keen after the developer promised not to tear it down. No chance of that. Keen made it his mission to preserve this unusual and irreplaceable link to Winter Park’s past. The home’s 46 windows were refurbished with new ropes and weights, but the frames and the old glass — with all its waves and irregularities — are original. The home’s distinctive block work was preserved, adorned only with a coat of fresh paint. A restored front porch still greets visitors, as it did in its family days, with wooden rockers. “This is the real living room,” Keen says. “I knew the porch was going to be neat, but it’s WWW.OHLMAG.COM
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really got a great feel to it. I think we’ll spend a lot of time using it.” Two offices bookend the entrance hall. Keen’s own office was fashioned from an open living and dining room that has been divided in half. Slender molding tops the walls, forming a picture rail. A vintage transom window and a longforgotten chimney are vestiges of the past. “We found some wood [that was used to build the walls] that still had the bark on it,” Keen says. “We found a really rusted skeleton key someone had put above a doorsill and forgotten. But fortunately, there were no real surprises. No structural issues.” The downstairs washroom has been updated with new plumbing and fixtures. However, the heirloom medicine cabinet still sits over the original sink, which wears a new veneer of porcelain and still offers separate faucets for hot and cold water.
The back porch, once piled with decades of debris, is now an inviting and useable space. The distinctive block work was preserved and painted. “We kept everything we could keep,” says Keen. “But we didn’t try to make everything look new because it’s not new.”
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The kitchen looks much as it would have in 1916, with period cabinetry, tile work and heart-of-pine floors. The cast-iron sink, dating from 1906, was salvaged from another Winter Park home. The only truly modern touches: an icemaker, wine cooler and undercounter fridge.
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The home’s kitchen looks much as it would have in 1916. Gone, however, are the full-size refrigerator and stove. In their places stand an icemaker, wine cooler, dishwasher and undercounter fridge. A reclaimed 1906 cast-iron farm sink, salvaged from another home in Winter Park, complements the retro appeal. Some parts of the home just needed a good cleanup. “This was the ugliest of the ugly,” Keen says, as he steps out onto the enclosed back porch. “It’s amazing what happened here.” Years of debris and abandoned appliances, including a gas-powered refrigerator, had to be removed. The ceiling was then fully insulated and covered with wood paneling, giving warmth to the space. Windows now line the porch all the way around, although the original back door remains, dressed up with a new coat of paint. “We kept everything we could keep,” Keen explains. “But we didn’t try to make everything
look new because it’s not new.” When they couldn’t refurbish an element of the house, Keen’s team found a new use for it. Instead of throwing away wood framing that had been removed, they refashioned the vintage pine into spindles for the staircase. A motor-lift beam found in the garage now borders the second-floor staircase. Keen’s wife, Linda, was heavily involved in the interior design, including the time-consuming task of matching or restoring the home’s vintage hardware. Now all the doors sport gleaming glass knobs and rubbed-oil back plates. Naturally, the home was replumbed, rewired and central air-conditioning was installed. Four offices and a reception area are upstairs, ready for business. Keen expects to rent the upstairs space as well as space in the detached garage, which boasts expansive glass doors and two studio-style spaces. february 2012
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There’s an interesting anachronism in the garage that the renovators left untouched. A Cold War-era bomb shelter built by David Kilbourne is tucked behind a large metal door, poised for an apocalypse, complete with four bunk beds. Keen is assembling old photographs of the home, the lumberyard and the Kummer and Kilbourne families to create a “history wall.” He’s also placing a memorial marker in front of the home in honor of a family – and the loyal holdout that served them for so long. ● Editor’s Note: A version of this story, as well as the photography and the cover image for this issue, was originally scheduled to appear in Winter Park Magazine. It appears here courtesy of Knob Hill Media.
Vault Apron Front Kitchen Sink and Purist Bridge Kitchen Faucet
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KUMMER-KILBOURNE HOME TEAM MEMBERS ARCHITECT: John A. Cunningham, AIA, Associated Consulting International, Inc. RESTORATION CONTRACTOR: Hal George, Parkland Homes LANDSCAPE ARCHITECT: Garth A. Schweizer INTERIOR DESIGNER: Julie Koran PROJECT MANAGER: Linda Keen
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DESIGN FINDS
No Toasters, Please
If the basics are covered, try these delightfully impractical wedding gifts. by Marianne Ilunga photographs by Rafael Tongol For couples who already have the household necessities, registering at an art gallery or a specialty shop can result in some out-of-the-ordinary gifts. Here are some examples.
However crowded a newlywed’s home may be, there’s always room for the spare, woodsy charm of Enchanted Forest candleholders from Michael Aram’s Bark and Branch Collection. $235 per set at Be On Park, Park Avenue, Winter Park. Whether or not there’s tea inside, a gentle warmth emanates from a handmade teapot from the Tourron collection by Jars Ceramics, $110 at Be On Park, Park Avenue, Winter Park.
MODELS COURTESY RAFAEL TONGOL, SHARON GONZALEZ AND ELSIE KNAB
There’s no denying the heat generated by Volcano Under Construction, a colorful, conical art piece by Ron Lederer. $325 at Tresor Gallery, Winter Park.
A mini-landscape that fits in anywhere, Hillside Vineyards, Napa, CA, is an oil-on-linen painting by local artist Stacy Barter. $750 at Be On Park, Park Avenue, Winter Park.
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A beautiful frame, poised to showcase new memories, is from Michael Aramâ&#x20AC;&#x2122;s Forest Leaf Collection. $109 at Be On Park, Winter Park.
Local sculptor Donna McCarthyâ&#x20AC;&#x2122;s elegant Dancer will pirouette into your living room, and your heart. $325 at Tresor Gallery, Park Avenue, Winter Park. The colors of sunset are captured in Karo, a vase by Jars Ceramics, $125 at Be On Park, Park Avenue, Winter Park. Handmade from trees that have fallen in a remote Massachusetts forest, this black walnut round bowl, $150; peppermill, $175; and black walnut salad servers, $35; are by Spencer Peterman at Be on Park, Park Avenue, Winter Park.
Bring a glow to any room with a jade dinner plate from the Tourron collection by Jars Ceramics, $29 at Be On Park, Park Avenue, Winter Park.
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Take one step beyond carving your initials in a tree: Have your monogram engraved on a tailor-made cutting board by Maple Leaf. $140 at Be On Park, Park Avenue, Winter Park.
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STYLE
Low Key, High Fashion A second wedding can mean a second chance at bridal glamour. by Marianne Ilunga hair and makeup by Elsie Knab photographs by Rafael Tongol
LOCATION: COURTESY THE RITZ CARLTONORLANDO, GRANDE LAKES
Just outside the Spa at the Ritz-Carlton Orlando, Grande Lakes, BMG Models’ Ashley Adams makes an avant-garde statement in this strapless silk English tulle with natural dropped waist, textured organza tulle skirt and jeweled belt handcrafted with Swarovski crystals, $8,335, by Rita Vinieris of Rivini and from Solutions Bridal at the Shops of Millenia. She’s also wearing a limitededition brown quartz and fancy color diamond pendant; limited-edition white and chocolate diamond earrings; and a 5-carat round, brilliant-cut diamond halo wedding ring. Prices on request, all from Bay Hill Jewelers, inside the Shops on Park, Park Avenue, Winter Park.
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Thereâ&#x20AC;&#x2122;s simple but spectacular elegance in this strapless dress with lace overlay and tulle with shuttered pleats, $9,200, and jeweled flower detail belt, $525, both by Vera Wang and both from The Collection, Park Avenue, Winter Park. Ashley is also wearing a turquoise, diamond and white quartz drop necklace, $3,640; diamond and white quartz drop earrings, $5,180; and a 4-carat round, brilliant-cut diamond with a two-row open band. Prices on request, all from Bay Hill Jewelers, inside the Shops on Park, Park Avenue, Winter Park.
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Return to romance in a blushcolored strapless dress, $6,900, by Monique Lhuillier and from The Collection, Park Avenue, Winter Park. The double-silk tulle cage veil with blush floral and ostrich, $565, by Erin Cole, is from Solutions Bridal at the Shops of Millenia. The rose gold teardrop hoop, $1,275; rose gold HeartLock necklace, $7,000; rose gold oval link, $5,250; rose gold petal cuff, $4,500; rose gold lock bangle, $3,800; and rose gold and diamond watch with white leather strap, $11,100; are all from Tiffany & Co. at The Mall at Millenia. The rose gold oval cut diamond, $19,600, is from Bay Hill Jewelers, inside the Shops on Park, Park Avenue, Winter Park.
location: courtesy the ritz carltonorlando, grande lakes
STYLE
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There’s whimsy and elegance in an almond colored, silk organza dress with French Alençon lace overlay, three-dimensional floral detailing and a satin-faced ribbon at the waist, $8,192, by Rita Vinieris of Rivini. A bolero with hand-sewn petals and Austrian crystal broaches, $1,500, is also by Rivini’s Rita Vinieris. Hair sprays with natural pearl and crystal, $450 for a set of three, is by Erin Cole. All are from Solutions Bridal at the Shops of Millenia. The platinum and diamond chandelier earrings, $25,200, are from Tiffany & Co. at The Mall at Millenia.
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February 18 – February 26, 2012
A Fundraising Event to Benefit
®
Presented by Centerline Homes and Eagle fe bruaryCreek 2012 HOMES FOR THE CU R E 1
Join in the Fight Against Breast Cancer The number of people who are impacted by breast cancer in Central Florida and the United States is staggering. In 2011, almost 40,000 people died from breast cancer. And then there are the children, spouses, relatives and friends of the victims whose lives will never be the same. Centerline Homes and Emerson International, the developer of Eagle Creek, are proud to present the “Homes for the Cure” in an effort to assist in the fight against breast cancer. One hundred percent of your $5 admission fee will go directly to the Susan G. Komen for the Cure® organization, which is leading the global fight against breast cancer. Since its inception in 1982, the Susan G. Komen organization and its 122 affiliates throughout the United States has raised more than $1.9 billion for breast cancer research and education. We would like to thank the many organizations in Central Florida that supported the Homes for the Cure event, including Clear Channel radio, Cox radio, Fox News, Orlando Home & Leisure magazine, the Orlando Sentinel and Tim Webber The Coordinator.
4-5 SUSAN G. KOMEN FOR THE CURE A global leader in the fight against breast cancer. 6-7 CENTERLINE HOMES Celebrating 19 years of innovative design. 8-9 THE EMERSON GROUP The developer of Eagle Creek. 10-11 THE GEN Y HOME First-time homebuyers make a statement. 14-15 THE GEN X HOME “Right size” floorplan for today’s family. 16-17 THE BABY BOOMER HOME Comfortable, plush spaces for “me.” 18 KAY GREEN DESIGN Award-winning interiors since 1975. 19 THANKS TO OUR PARTNERS 20-21 BOUGAINVILLEA CLINIQUE 22 DETAILS, DETAILS. . . Don’t miss these little touches.
ROBERT HUTSON President Centerline Homes Central Florida Division
Magazine design, production and printing by Stalder/Green Advertising and Florida Home Media, LLC. From left: Baby Boomer Home, Gen X Home, Gen Y Home
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ABOUT SUSAN G. KOMEN FOR THE CURE
Susan G. Komen for the Cure® was established in 1982 by Nancy G. Brinker to honor the memory of her sister, Susan G. Komen, who died from breast cancer at the age of 36. Today, the international organization has a network of advocates working through local affiliates to save lives and end breast cancer forever, empowering people, ensuring quality of care for all, and energizing science to find the cures. With $1.9 billion invested to date, Susan G. Komen for the Cure® is the world’s largest source of nonprofit funds dedicated to curing breast cancer at every stage — from the causes, to the cures, to the pain and anxiety of every moment in between. Susan G. Komen for the Cure® has played a critical role in every major advance in the fight against breast cancer over the past 25 years — transforming how the world talks about and treats this disease and helping to turn millions of breast cancer patients into breast cancer survivors. We pledge to fulfill our promise to end breast cancer forever and will commit more than $2 billion over the next decade to breast health care and treatment, especially for underserved women, and to research to discover the causes of breast cancer and, ultimately, its cures.
ABOUT THE KOMEN CENTRAL FLORIDA AFFILIATE
The first Central Florida Race for the Cure® was hosted in 1996 in Daytona Beach by a very dedicated group of volunteers committed to supporting the Komen mission. The Central Florida Affiliate of Susan G. Komen for the Cure® was established in 1999 and serves Brevard, Flagler, Lake, Marion, Orange, Osceola, Seminole, Sumter and Volusia Counties by supporting, educating, advocating, and funding community-based services for women in the fight against breast cancer. To date, we have raised over $5 million through various fundraising events, including our annual Komen Central
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H O M E S FO R TH E CURE f ebr uary 2012
Florida Race for the Cure®. From the monies raised from this and other events like Homes for the Cure, 75% of the net proceeds stay in our local communities; the remaining 25% goes to the Susan G. Komen for the Cure® grants program to fund research to find a cure. The funds that we raise are granted to local non-profit organizations that can provide breast cancer awareness, research, financial assistance, treatment and/or screening programs to women in our service area. We are especially focused on programs that will reach Hispanic, African American, uninsured, physically disabled women, and migrant workers — all of whom are at high risk for breast cancer. In 2011, we granted 15 non-profit organizations over $600,000 for local breast health services. As part of our continued drive to find a cure, we contributed an additional $150,000 to fund national research initiatives. In 2010, Central Florida grants provided for more than 1,600 initial screening mammograms, over 1,100 diagnostic procedures (including biopsies and surgical consults), education to more than 50,000 people, and a breast cancer diagnosis in 27 women — who otherwise may have gone undiagnosed and untreated.
OUR COMMUNITY NEED
Despite these successes, we have an ever-growing need for breast cancer education and services in Central Florida. In 2011, Central Florida was home to nearly 2 million women. Since one in eight women will face a breast cancer diagnosis in her lifetime, there are over 235,000 women in our area who are at risk for breast cancer. Of these, over 77,000 cases will be diagnosed as “advanced stage,” and nearly 15,000 women will die. An estimated 25 percent of females in Florida between the ages of 18 and 64 have no form of health insurance. Because of this and many other factors, a little over 30 percent of women in Central Florida have not had a mammogram in the past year. It is for these women and others in our community that we work to fill gaps in breast cancer services.
HOW YOU CAN HELP
VOLUNTEER: We need your time and talent! We rely on volunteers to help us raise funds and educate our community. From our annual Race for the Cure速 event in October to educational events and speaking engagements, there are numerous opportunities to help, no matter how busy your schedule. Email us at volunteer@ komencentralflorida.org for more information. ADVOCATE: Komen Champions for the Cure速 is a grassroots advocacy program designed to educate Congress, state legislators and other policy makers about the impact of breast cancer on their constituents. You can make a difference by helping us educate our elected officials! Sign up at komenadvocacy.org.
administrative costs, we need our partners to help us in our mission. Please contact us at info@komencentralflorida.org or 321-972-5534 to support us this year! DONATE: Make a gift to our affiliate in memory of a loved one or simply in support of our work to help us end breast cancer forever. We accept donations online, by mail, or any other way that may be convenient to you. Every single dollar helps us provide services to Central Florida and is one dollar closer to finding a cure. Contact us at info@ komencentralflorida.org or 321-972-5534. JOIN: Help us spread the word about our many events and fundraising opportunities. To be added to our email list and receive notifications and updates, email us at info@ komencentralflorida.org.
PARTNER: When your company sponsors a Komen Central Florida event or becomes a year-round sponsor, you are helping people in your community battle breast cancer. We are making a difference in Central Florida, but we can do even more with the support of companies and organizations in our area. Whether it is through a financial donation or an in-kind service that helps us lower
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Centerline Homes CELEBRATING 19 YEARS OF INNOVATIVE DESIGN. Since building their first home in 1993, Centerline Homes has helped thousands of Floridians realize the American dream of home ownership while earning a reputation for unique residential designs. That reputation for design leadership earned Centerline Homes the honor of building the 2012 International Builders Show (IBS) homes, which spotlight the latest products, technology and design trends for the homebuilding industry during the annual National Association of Home Builders convention. “We’re proud to be chosen to build these three trendsetting homes,” said Robert Hutson, president of Centerline’s Central Florida division. “When we saw the preliminary designs of the homes and reviewed the new products and technology that was planned for them, we realized these homes presented a unique opportunity beyond the IBS convention.” That’s when Centerline approached the Susan G. Komen for the Cure® organization and proposed the homes be used as a fundraiser to help in the fight against breast cancer. “As homebuilders, every member of our team is devoted to building quality homes for families,” Hutson said. “Many of us have personally felt the devastating impact of breast cancer in the lives of our families and friends. Our partnership with the Susan G. Komen organization allows us to help fund research and assist families in need.”
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Centerline Homes is building at several communities in Central and South Florida. For more information, go to centerlinehomes.com.
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Eagle Creek A SIGNATURE COMMUNITY IN SOUTHEAST ORLANDO. The host community for the Homes for the Cure showcase is Eagle Creek, a 1,300-acre master-planned community encompassing a championship golf course, a wide variety of homes and a planned Town Center commercial development. Eagle Creek was one of the first communities in southeast Orlando. The golf course, designed by renowned architect Ron Garl, is rated 4 ½ stars by Golf Digest. It is strategically located adjacent to Medical City, the medical research and health care cluster that is home to the Sanford-Burnham Institute, a new VA Hospital, Nemours Children’s Hospital, the UCF College of Medicine and other health care-related facilities. Eagle Creek is a wholly owned subsidiary of The Emerson Group, a global corporation that is one of the largest privately-owned property development companies in the United Kingdom. Upon completion, Eagle Creek will include: • Townhomes, golf villas and singlefamily homes on the golf course, lakes and conservation areas. • The 18-hole championship golf course and 2-story Clubhouse. • Family-oriented recreational facilities. • A Town Center including retail and office centers. • A 150-room hotel. • A public school.
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VA Hospital
Sanford-Burnham Institute
The VA Hospital and Sanford-Burnham Institute at Medical City are minutes from the Eagle Creek Clubhouse.
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The Gen Y FIrSt-tIme HomeBuyerS mAke A StAtement.
The first-time homebuyers’ budget may limit square footage, but this home design illustrates it doesn’t have to limit pizzazz. Disappearing doors expand the living space far beyond the walls of the Gen Y home, and a palette with bursts of blue, green, fuschia and orange add interest and drama. Young professionals will fall in love with this plan, which features an expansive kitchen, dining area and family room, all opening to the oversized deck and pool area, where summer entertaining easily transitions to cooler fall nights thanks to the firepit. The master bedroom and bath are both comfortable and luxurious, with easy access to the pool and deck area. But the home also features flexibility as the couple’s lives change with children, or perhaps aging parents. There’s a detached “casita” at the entrance, perfect for a guest, a parent or a teenager. And the home has flex space that can be a home office or exercise room, and easily converted to a bedroom or play area.
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fe bruary 2012 HOMES FOR THE CUR E
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The Gen X ‘rIgHt SIze’ FloorPlAn For todAy’S FAmIly.
The Gen X home features a masterful design that disguises its efficiency with visual excitement and stimulating views. This home is for today’s family buyer, who wants maximum use from each square foot of space. Rarely-used formal rooms have been eliminated in favor of one large everyday living space, combining the living, dining and kitchen spaces (see photo on Pages 12-13). “This is where the family spends most of its time,” said architect Tony Weremeichik, principal of Canin Associates. It opens onto the outdoor living area, which effectively doubles the living space and takes advantage of the expansive views. The home boasts strong curb appeal with a contemporary “ModMed” (Modern Mediterranean) architectural style. Other trendsetting features for today’s family lifestyle include a larger shower in the master bedroom (bottom photo at far right); a family office that the entire family can use; an upstairs “hangout/view deck” for the kids; and a multi-generational guest suite (middle photo at far right), which is totally self-contained for children who are temporarily moving back home, a parent who requires daily care or house guests.
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fe bruary 2012 HOMES FOR THE CURE
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The Baby Boomer ComFortABle, PluSH SPACeS For “me.”
When the last child leaves the nest, Baby Boomers turn their attention to “me,” and this home answers those desires. The spaces are top-of-the-line without going over-the-top, and both he and she have what they want. A lavish kitchen with all the latest appointments makes creative cooking an exciting event. The chef is almost on stage in this space, which easily flows into a family room and dining room, accented with a full bar, with long views to the pool area. The master bedroom (bottom photo at far right) offers easy access to the pool and spa, and features a beamed ceiling with views to the golf course. The master bath is large and luxurious, with a huge double shower. Down the hall the “man cave” (can you find the secret closet?) is a getaway for work, hobbies or enjoying the big game. The Baby Boomer home includes a comfortable (and private) guest suite above the entry, perfect for visiting friends, a child home from college for the summer or grandchildren.
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KAY GREEN DESIGN deSIgnS For All generAtIonS. Kay Green Design, an award-winning interior design firm headquartered in Orlando since 1975, designed the interiors of all three homes. In each home the design team envisioned a specific profile and designed to their individual needs. The Gen Y homeowner is a young couple in their mid- to late 20s. He is an instructor at the UCF Health Sciences campus and she is a graphic artist and video producer. They love contemporary furniture with eclectic, eye-catching accent pieces. The Gen X family consists of a couple with three children â&#x20AC;&#x201D; a 15-yearold boy who attends Lake Nona High School, a 12-year-old girl who attends Lake Nona Middle School, and a 10-year-old boy who loves bicycling, skateboarding and video games. The Baby Boomer couple is in their late 50s â&#x20AC;&#x201D; he loves golf and she loves to cook. The guest suite is occupied by their son and daughter-in-law, who are visiting with their first grandchild. Three distinctive homes for three different generations, each with their own style, wants and needs.
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A SPECIAL THANKS TO OUR PARTNERS. tHe ProjeCt teAm:
Centerline Homes Woodley Architectural Group Inc. Canin Associates Kay Green Design Inc. Eagle Creek Development Builder Magazine RM Design Studio ThoughtMatrix
tHe SPonSorS / SuPPortIng:
Deceuninck (windows) Kohler (plumbing fixtures and bath accessories) Timberlake Cabinetry Whirlpool (appliances) Carrier (HVAC and thermostats) DuPont (Corian and Zodiaq solid surfaces and countertops) Mohawk Flooring ThermaTru Doors Hearth and Home Technologies Owens Corning (insulation and roof membrane) Schlage (door hardware) Sherwin-Williams Company (paint)
tHe SPonSorS / AllIAnCe:
A.O. Smith Broan-NuTone Eagle Roofing Products Eaton Corporation Eldorado Stone Electrolux Home Care Products (Beam Central Vacuum System) Fiberweb/Typar Gladiator GarageWorks IAPMO R&T JELD-WEN Kohler Generators Nisus Corporation Belgard Pavers/Oldcastle APG Phantom Screens Propane Education & Research Council Uponor Wayne-Dalton WinDoor Inc.
loCAl ContrIButorS:
A-1 Roof Trusses Ltd. Capital Painting Group Inc. Classic Floors Ferrazzano Dixie Pools & Spas Inc. Hubbell Lighting Richard & Rice Construction Company Inc. Sams LP Gas Co. Inc. Southern Turf Management LLC Stone Age Pavers Inc. Symmetrical Stair & Door LLC fe bruary 2012 HOMES FOR THE CUR E
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DETAILS, DETAILS... don’t mISS tHe lIttle touCHeS In tHeSe HomeS. When a home has the “wow” factor of the Gen Y, Gen X and Baby Boomer models, it’s easy to look past many of the subtle details that add to the livability of each home. So as you take the tour, look for these features: The dual flushing commode in the Gen Y master bath. It features a sleek design and water-conserving technology from Kohler. A doggie faucet in the Gen X model makes it easy to keep Spot hydrated. Can you find the secret closet in the Baby Boomer den? Great for storing your valuables. . .or mastering “hide and seek.” Check out the shower floor in the Gen X pool bath. The rocks hide the drain. These aren’t your father’s backyard pools — they
include fiber optic lighting and natural gas fire accents. Dixie Pools did all of the pools and spas. Pop-up electrical outlets in the Gen X kitchen keep the counters uncluttered and easy to clean. Can you find the light switches? They’re painted to match the surrounding walls in each room and some almost disappear. Downspouts also were painted to match the exteriors. Whole-house sound systems by NūVō Audio make entertaining easy — plug in your iPhone and get the party started. The new Schlage Link Networking System allows the homeowner to unlock doors from the keypad of a cell phone. Can you find the elevator in the Gen X home? It’s from Residential Elevators in Orlando. And then there’s the retro feature — the Gen X home has a second floor laundry chute. Enjoy the Homes for the Cure tour — you never know what you might see!
OH&L Weddings
Foodies in Love
Traditional wedding caterers have added local and organic offerings.
by Katie Farmand
W
photo: courtesy arthur’s catering
hen Gabriela Othon Lothrop was plan-
ning her wedding, she and her husband-to-be, Michael Lothrop, knew they wanted to make the food a big part of the celebration. And not just any food. Gabriela is the organizer of the Audubon Park Community Market, an all-local farmers’ market held every week in this eclectic neighborhood just north of Orlando. After working so closely with farmers and food artisans from around Central Florida, she wanted to incorporate their wares into her wedding-day menu. “Weddings are inherently very personal, and we couldn’t imagine putting together such an event without sharing the food that’s such a big part of our lives,” Gabriela says.
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So she and Michael worked with Chef Tony Adams of Big Wheel Provisions to develop a gourmet menu that featured breads, cheeses, vegetables, seafood, beef, pork and other ingredients that had been locally grown, raised or harvested. The beer was from Florida breweries, and the cocktails were made using locally produced liquors. Even the coffee was roasted in Central Florida. “It was definitely a lot of extra work for us to put all these Caramelized pear with mesclun greens, sugared pecans and gorgonzola cheese from a locavore wedding reception feast prepared by Arthur’s Catering. ORLANDO HOME & LEISURE
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(above), Arthur’s Catering served up vegetarian soup shooters. The homegrown theme was carried forward by the colorful decorations by Greenery Productions. The roasted porchetta (below), from Palmetto Creek Farms, delighted attendees at a wedding catered by Big Wheel Provisions.
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pieces together, but it was a lot of fun,” Gabriela says. The Lothrops aren’t alone. Chef Jamie McFadden of Cuisiniers Catered Cuisine and Events says that more young couples are becoming attuned to environmentally friendly initiatives such as community gardens and the Slow Food movement, an international effort to promote regional dishes and healthier eating choices. “Often, they want their guests to understand that they’re not only hosting a wonderful party, but that they’re also taking this great opportunity to showcase to a large group of folks that even a wedding celebration can be green, ” says McFadden. Finding and using the freshest local ingredients challenges chefs to do the best they can with what’s available, an opportunity most of them welcome. “My chefs and I would much rather shop at a farmers’ market than open a can of tomatoes or a bag of frozen meatballs,” adds McFadden, who names the Winter Park Farmers’ Market, Waterkist Farms and Lake Meadow Naturals as other preferred suppliers. Of course, sourcing primarily from small farms can lead to last-minute changes or ingredient swaps, says Adams. “We sometimes run the risk of not finding enough locally grown
photos: (top) studio222 photography; (bottom) courtesy big wheel provisons
At a Cypress Grove Estate House reception
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Jessica and Enrique Duprey, with their dogs. See pages 64-65 for more on their wedding.
MAKING ROOM FOR FOUR-LEGGED FAMILY
PHOTOS: (UPPER RIGHT) DAMON TUCCI; (ABOVE) COURTESY BIG WHEEL PROVISIONS
Big Wheel Provisions’ deviled eggs (top) are from Lake Meadow Naturals, a farm near Orlando that features eggs produced by cage-free hens. The Egg White Meringue Pavlova (above) is made from Plant City strawberries, Homestead blueberries and honey and bee pollen from Dansk Farms in Winter Park.
ingredients due to weather issues, growth issues or any number of unforeseen circumstances,” he notes. Similarly, sourcing locally often means that an exact menu can’t really be planned. “We can’t predict what the best catch of fish will be, or what crop of vegetables will be the best,” says Lisa Grant of Arthur’s Catering. But clients and their guests usually wind up being impressed with the quality of the meal and pleased that they’re supporting local suppliers. “Even with all the challenges we can face, the bottom line is, it’s worth it,” says Adams. “Knowing where our food comes from, and knowing the people who grow and raise it, is worth any extra work.” ● WWW.OHLMAG.COM
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YOU WOULDN’T THINK OF EXCLUDING A BELOVED family member from your wedding. Particularly a family member who, unlike your fiancé, loves you unconditionally and licks your face when you feel sad. We are, of course, referring to your dog. Brian Wettstein, owner of The Doggie Door on Park Avenue, offers some tips on how to prepare Fido for your big day. • Make certain the venue allows pets. Not all of them do, and the embarrassment of being turned away could be traumatizing to some particularly sensitive breeds. • If you’re dressing the dog in a tuxedo or a dress – and, really, why wouldn’t you? – get him or her accustomed to wearing clothes. You don’t want to find out the day of the event that your dog is a confirmed nudist. • If your dog simply refuses to dress properly, find alternatives. A top hat and bow tie, or a white satin collar and leash with rosettes and pearls, can make a powerful fashion statement. • Recruit someone – not a family member, if possible – whose sole purpose is to wrangle your dog. It goes without saying that this individual should be an extraordinarily close and understanding friend. • Dogs are notoriously blasé about bodily functions, so any such business should be handled prior to the ceremony. But have a few clean-up bags readily available, just in case. • Loud noises – corks popping, fireworks exploding, music blaring – can be upsetting to your dog. Scout out a place for him or her to be quickly taken if a barking fit erupts. • Make certain your dog has access to water if he or she is to be at the ceremony and the reception for an extended period of time. Perhaps bring along some doggie hors d’oeuvres as well. ORLANDO HOME & LEISURE
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OH&L Weddings
Sweet Beginnings
A wedding cake can be a towering tribute that costs even more than the bridal gown. by Katie Farmand
I
crystals and pearls. Most brides make certain that their cakes ideally suit the theme or ambience of their receptions. question, and watch how she responds. Wedding cakes have Many hours of design and assembly go into creating these imnever been just dessert. Wedding cakes are towering tributes pressive displays. Mancino, for example, says it takes her about to a special day and a special union. a week to create a single custom cake. Traditionally, they’re works of art and architecture, featurThe process begins with a day of sketching and baking. A second ing layers draped in fondant and decorated to mimic the inday is devoted to sculpting the layers of the cake. Executing the tricate lace on a bride’s veil or the flowers that she holds in her intricate details, such as sugar flowers, requires a third day. bouquet. Everything is assembled on day And now more than ever, elabofour, using dowel rods for support. rate designs, colorful accents and Cakes are then decorated and finaleven sparkling gems are supplanting ized on day five. All of this meticuplain white cakes topped with those lous work results in a show-stopping smiling bride-and-groom figurines. centerpiece that can sometimes cost “When I got married years ago, more than the bride’s gown. everything was white – white cake, Some couples choose to take a white icing, white flowers,” says Prismore traditional route with a clascilla Lucas, owner of Party Flavors sic white cake, turning instead to Custom Cakes. “With today’s bride, a groom’s cake for a sugary dose anything goes. Color is everywhere.” of fun. “There are no rules with For black-tie, formal weddings, grooms’ cakes,” says Lucas. “We’ve cakes often reflect the elegance of done everything from handguns to the event with simple yet stunning easy chairs.” designs and themes, such as lacy Mancino has created grooms’ patterns that complement the bridcakes modeled after a marathonal gown, interlocking calligraphy running groom’s lucky shoes, a Demonograms that match the invitaLorean automobile and a full-size tions, or sprays of colorful flowers Fender guitar. “The guests were all that complement those in centerwondering why the groom had his pieces around the room. cherished Fender on display,” ManFor less formal affairs, cakes tend cino says. “They thought the cake to be more whimsical and can reflect was a real guitar.” a couple’s interests, or the overall Whether a couple chooses an awetheme of the big day. inspiring, multitiered confection cov“This generation of brides wants, ered in handmade decorations or a above everything else, something Cakes, like this one by Party Flavors surprising and creative groom’s cake personal,” says Jennyfer Mancino, Custom Cakes, often mimic the lace on a – or both – wedding cakes are moving owner of The Sugar Suite, a custom bride’s veil or the flowers on her bouquet. out of the corner and into the spotlight bakery in Maitland. “The cake is the as a focal point of the reception. one item at the reception that is 100 percent customizable and And there’s one more prosaic but important factor that must be can tie all the other design elements together to make one cohetaken into account. Since wedding cakes often serve as the only sive look.” dessert, what if someone who is either in the wedding party or a Cake themes run the gamut, says Lucas, from colorful, rustic guest has a food allergy? What about other dietary restrictions? and nature-inspired to polished and extravagant, dripping with
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photos: (left) courtesy party flavors custom cakes & iwona.com; (top right) courtesy party flavors custom cakes; (bottom right) courtesy the sugar suite
t’s just dessert, right? Ask any bride that
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While a handful of bakeries do offer some allergen- and gluten-free options, some couples opt for completely vegan cakes – meaning a cake made without milk, eggs, honey or other animal products. A handful of bakeries in Orlando specialize in vegan and gluten-free cakes. And, although the ingredient list might look quite different, devotees of vegan baked goods laud the taste and texture of these offbeat confections. “The difference between a vegan c ake and one from a traditional bakery really is very slim, appearance- and tastewise,” says Katie Mosher, owner of the all-vegan Raphsodic Bakery. “Our cakes are covered in a vegan butter cream that we make in house or a vegan fondant for a more traditional appearance.” ● Bridal cakes by Party Flavors Custom Cakes (above) range from classical to avant-garde. Grooms’ cakes by The Sugar Suite (below) are often whimsical and representational.
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LET THEM EAT COOKIES AND PIE
Brides who shy away from convention regarding other aspects of their weddings are often choosing to jettison cakes altogether. Here are some ideas for alternate sweet endings. PIES. Serving a selection of pies, from fresh peach pie in the summer months to richer nut or chocolate tarts in the winter, can be a homey and welcoming dessert option for a low-key wedding. It’s also a great way to involve family members or friends who love to bake. “We wanted our wedding and reception to feel hand-done and familiar, so we picked pies and homemade ice cream instead of a big wedding cake,” says Morgan Claytor, an Orlando newlywed. “It gave the reception a much more casual and friendly quality and gave our guests a lot of options to choose from.” CANDY BUFFET. Create a generous spread of your favorite candies, from oldfashioned rock candy swizzles in apothecary jars to trays of chocolate truffles and bowls
of sticky caramels, hard candies and even flavored marshmallows. Provide cellophane bags and scoops so guests can create their own goodie bags while they nibble the sugary offerings. COOKIES AND MILK. Offer at least five or six varieties of cookies, creatively displayed in big cookie jars, pretty tiered stands or in neat rows on square platters. This is another way to incorporate friends and family by enlisting them to make their favorite cookie. Offer glasses of cold chocolate and regular milk with fun, colorful straws to add to the whimsy. CUPCAKES. The cupcake craze has spread to weddings. Served on a tiered stand, cupcakes can be both informal treats and stunning centerpieces. “I liked the size and focal point I could achieve with the cupcake stand,” says recently wed Lindsey Freeman. “The stands are relatively inexpensive compared to purchasing a large wedding cake. Also, I was able to choose a variety of flavors to make everyone happy.” Another bonus: Leftovers are easy to pack in small bakery boxes and hand to guests when the evening comes to a close.
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OH&L Weddings
Dearly Beloved
We are gathered here at this ballroom, art center, clubhouse, garden or resort.
by Katie Farmand
W
ith all of the hotels, convention centers,
ballrooms and other event spaces throughout Metro Orlando, there are almost too many options. It can be overwhelming to evaluate them all while searching for the perfect wedding or reception venue. Traditional or edgy? Elegant or laid back? Whatever your style, by following these guidelines and seeking guidance from experts – local wedding and event planners – you can narrow the choices and find a space that fits your needs and budget. 62
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Think About Your Theme First and foremost, you’ll want to choose a place that meshes with the theme or the atmosphere you choose for your wedding. Do you want a blank canvas that you – or your event designer – can transform into a totally new space? Or do you want to stick with a traditional ballroom look? If upscale and formal is the ambience you’re seeking, consider one of the high-end resorts, such as the Waldorf Astoria, Ritz-Carlton or the Grand Cypress. A key resort bonus: Out-of-town guests will have a posh place to stay and won’t need transportation to the festivities. february 2012
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Location, Location, Location Think about the venue itself, yes, but also consider where you’ll hold your wedding reception. If you’re planning your reception in a separate location from your wedding, make sure the reception site is within an appropriate distance, Butler says. Most planners would advise: the closer, the better. “The most common request I receive is for the ceremony and reception to be at the same location,” says Elisa Delgardio of A Flair for Affairs. She recommends country clubs, hotels and historic venues for double-duty ceremony and reception venues.
Consider the Guest List
Some couples forgo traditional ballrooms for less conventional options such as the Maitland Art Center (left) or Bella Collina (above), a residential development that offers atmospheric
photos: (left) courtesy art & history museums – Maitland; (right) courtesy the bella collina club & castaldo studio
spaces in both indoor and outdoor settings.
For an urban-chic theme, Michele Butler of Michele Butler Events recommends downtown Orlando, including such venues as The Mezz in Thornton Park, the Grand Bohemian on Orange Avenue or Cevíche in Church Street Station. “You’re all set for a cool city wedding,” she says. If rustic is more your style, consider one of the many outdoor venues throughout Central Florida. Bella Collina, for example, a Tuscan-style real-estate development in Montverde, offers numerous options for weddings. “You can have your ceremony around their fountain, and your reception can be held indoors or outdoors,” Butler says. “Regardless of which location you choose, the views are amazing and you really do feel as though you’ve been transported to Italy.” More charming outdoor favorites, she adds, include Casa Feliz in the heart of Winter Park, the Estate House at Cypress Grove, Harry P. Leu Gardens and the Maitland Art Center. WWW.OHLMAG.COM
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This may seem like the most obvious guideline, but it can quickly whittle your possibility list to only a few options. “The size of your invite list will dictate the appropriate size venue you will need,” says Sharia Riley of StyleHouse Weddings & Events. Big spaces can seem empty and sparse if your guest list is on the small side. If, however, you’re inviting a crowd, you’ll obviously have to make certain to choose a location with plenty of room. The consultant at the venue will let you know how many people you can have. Space-consuming elements such as a dance floor, a photo booth, a buffet line or tasting stations will require more square footage. “You may want an intimate affair,” Butler says. “But you don’t want to stack people on top of each other.”
Playing Favorites Do you already have a caterer or other vendor in mind? Many venues have approved vendor lists, including everything from caterers and linen-rental companies to florists and bartenders. Hotels and restaurants will obviously require that you utilize their catering services, including beer, wine and liquor.
Follow the Rules There may be restrictions that can affect the design elements you have in mind. For instance, some venues don’t allow open flames, so if you dream of a room filled with candlelight, you may have to rethink your options. Similarly, some venues have a strict cutoff time, which can be as early as 10 p.m., so hard-core partiers will have to adjourn and go elsewhere. “This process can be very exciting yet overwhelming,” says Riley. “There are a few key questions that need to be addressed when going forward, but once you nail down exactly which direction you’d like to go, picking the ideal site will be easy.” l
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Traditional and Hip
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JESSICA AND ENRIQUE LANNES-DUPREY As a young girl, Jessica LannesDuprey often daydreamed about her perfect wedding. “I wanted everything to be romantic and magical, and for my vision of this day to become a reality,” she says. It’s safe to say that she got her wish. Jessica and her fiancé, Enrique, tied the knot during a traditional ceremony at beautiful St. James Cathedral before moving to ultra-hip Mezz for a let-your-hairdown reception. The downtown Orlando space was decked out in blue, white and platinum. The floral arrangements, designed by Greenery Productions, were particularly stunning. “I really wanted to have the floral element make a statement,” Jessica says. “We only used white phalaenopsis orchids in the reception space. The all-white flowers reflected the lighting and really made the room glow.” Though Jessica had already given her wedding considerable thought, she’s quick to credit her vendors with making her dreams come true: “Having people who are so good at what they do and enjoyable to be around during such an important time was priceless.” THE TEAM:
Ceremony, St. James Cathedral; reception, The Mezz; flowers, Greenery Productions; hair and makeup, LeJeune; videography, Voila Cinematic; photography, Damon Tucci; wedding planner, Heather Snively of Weddings Unique. – Katie Farmand
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Beachside Bash
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CRYSTAL AND ADAM BLAUWEISS Crystal Blauweiss describes her wedding theme as “classic elegance.” And indeed, the beach wedding held at Costa d’Este in Vero Beach was timeless and beautifully designed. From the picturesque seaside setting to the simple white roses and hydrangeas that adorned each table, every detail was sophisticated and refined. “As soon as Adam and I visited Coste d’Este, we knew immediately it would be the location we would want for our wedding,” Crystal says. With a pristine beachfront for the ceremony and a glamorous ballroom with hardwood floors for the reception, the exclusive east coast resort had it all. Twinkling candles, crisp white linens and handsome Chiavari chairs gave the reception space an air of chic refinement. Details such as white starfish hung from crisp navy satin ribbon, diminutive seashells affixed to each escort card and tall white lanterns lining the aisle on the beach added touches of whimsy. Says Crystal, “Our wedding was everything we had hoped and dreamed that it would be. It was just like a fairy tale.” THE TEAM:
Ceremony and reception, Costa d’Este Beach Resort (Vero Beach); flowers, Heike Heise of Brier Rose Designs (Wellington); Bride & Bridesmaids hair, James at Salon Estetica (Palm Beach Gardens) and Mike Stakley at Suite Salon (Jupiter); DJ, Ron Rico of Kenny Mondo Productions (West Palm Beach); photographer, Marina Mougios of Ambiance Studios (Coral Gables); invitations, place cards and decoration consultant, Carol Lieberman (Delray Beach). – Katie Farmand
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RESOURCE GUIDE
rlando Home & Leisure has been a trusted resource for brides and grooms for more than a decade. The following pages list some of the regionâ&#x20AC;&#x2122;s top wedding and event service providers. For a more complete list, visit ohlmag.com.
CAKES
Big Wheel Provisions 407-797-0167 bigwheelprovisions.com
Dessert Lady 407-999-5696 dessertlady.com Sprinkles 407-622-7202 sprinklescakes.net
Cuisiniers Catered Cuisine & Events 407-975-8763 cuisinierscater.com
Sweet! By Holly 407-277-7746 sweetbyholly.com
Puff â&#x20AC;&#x2DC;n Stuff Catering 407-629-7833 puffnstuff.com
CEREMONY & RECEPTION LOCATIONS
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FLAVOR •
You’ll find a whole new world of Italian fare at this lively Park Avenue spot.
Executive Chef Brandon McGlamery makes use of a burning ring of fire in one of Prato’s two wood-burning ovens, appropriately dubbed “Johnny Cash.” The other oven is named “June Cash,” because together they make music – at least of the culinary kind. 78
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february 2012
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by rona gindin
Prato’s Chefs Make Old Country Cuisine Taste Like New Again
PHOTO: rafael tongol
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t Prato, you Won’t demurely nibble at a
salad or twirl polite forkfuls of pasta. You’ll eat with gusto at this Winter Park newcomer, eagerly scarfing the last bites of an arugula-radicchio-crispy pancetta toss, sizzling fried clams and hearty crostinis. A simple Italian meal is that satisfying at this rising star, which is run by the same folks who brought us neighboring Luma on Park. Prato is nothing like the other Italian restaurants in town. It looks like a tavern, with wood, brick and slate as its decorative palette. Dominating the center of the room is a long, U-shaped bar, which is often packed with revelers downing boutique beer while watching football on one of several televisions. Servers wear plaid shirts, as they might in a barbecue joint. And the food? Don’t expect lasagna and chicken parmigiana. Some menu items are traditionally Italian, but many others are less familiar. “This is foodie food,” says Matthew Cargo, the restaurant’s chef di cucina. “It’s foodie food in an approachable way,” adds Brandon McGlamery, the innovative executive chef who oversees the culinary teams at both Luma and Prato. “We cook in an Italian style with an American mindset. We’re not in any way disrespectful to Italian cuisine, but our food isn’t 100 percent by the book. It’s progressive.” At Prato’s heart are two wood-burning ovens imported from Italy, made by a third-generation manufacturer who produces only a hundred or so units per year. Dubbed “Johnny Cash” and ”June Cash” (“They make music,” McGlamery explains), the ovens char not only hand-tossed pizzas but also meats and even vegetables used in sauces, soups and pastas. “The food [from the ovens] is more soulful,” Cargo notes. Prato’s kitchen crew tests every element of each dish: Brian Cernell, the pastry chef, tried 50 ladyfinger recipes before hitting upon just the right one for tiramisu. The eggs are produced locally and holistically, as are most meats and vegetables. In fact, the salumi begins as a pig; the culinary team turns a whole hog into prosciutto, pepperoni and fennel sausage. Even the cocktails have homemade elements; the vermouth (try it in a Negroni), amaretto and limoncello are made in house. ORLANDO HOME & LEISURE
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F L AV O R
Prato’s Widow Maker pizza (above left) is topped with salumi and sausage plus kale, egg and romesco sauce. The saffron conchiglie (above right) is a new dish on the menu featuring spicy Florida lobster
So what should you order? You must start with the Campagna salad, in which rosemary-garlic-Parmesan almonds and sizzling pancetta cubes are tossed with greens in an ideally balanced balsamic dressing. Split it, though, because you’ll also want to have the meatballs, possibly the most flavorful you’ll ever try. Add the chicken liver Toscana, consisting of creamy sautéed livers hand-chopped with garlic, capers and lemon zest, then spread onto grilled ciabatta bread and topped with pickled shallots and red sorrel. And then there’s the clams fritto, a better-than version of typical fried calamari. Here the batter is made with seasoned, finely milled farina. A lemon-piccante aioli with pickled chili pepper is the dip. The mussels are splendid-looking, with their sun-dried tomato cioppino, crostini slathered in garlic cream and ample sprigs of dill – though the flavor’s a bit mild compared to the others. Even if you’re stuffed, you have to try the pasta, the varieties of which change regularly. You might be devastated to find that a favorite is gone, but thankful after sampling its replacement. Don’t be put off by the rabbit in the cacciatore; it’s shredded 80
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(think: tastes like chicken). The tender meat is tossed with rigatoni, toasted almonds and castelvetrano olives; a bit of orange zest brightens the dish in an intriguing way. Although shrimp ravioli may sound bland, it’s anything but. Perhaps that’s because the shellfish is cooked with garlic and Meyer lemon, mascarpone cheese, wine and farm-fresh eggs, then enhanced with a garlicky scampi sauce and breadcrumb bits. Then again, you might want to sample the robust trenne Amatriciana, with smoked pancetta and caramelized onion; the veal agnolotto with toasted fennel and Meyer lemon; or the hearty bigoli Bolognese, its sauce a rich ragu made with duck, Barolo wine and foie gras butter. Those brilliant appetizers, fresh salads and handcrafted pastas are enough for a dinner, and the prices aren’t bad: appetizers are around $10, pastas $8 for a half portion, $15 for a full portion. And then there are the entrées and pizzas. Prato’s pizzas are crafted using crusts made with flour imported from Italy. The Americano, a veggie delight, features broccoli rabe, eggplant, tomato and provolone. The ominously named Widow Maker
PHOTOs: rafael tongol
and peekytoe crab.
february 2012
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PHOTOS: RAFAEL TONGOL
is loaded with salumi, sausage, kale, egg and romesco – a sauce made with garlicky roasted peppers and ground almonds. During a quartet of visits, I tasted only one entrée, and then only because I knew I’d be writing this review. The starters, pastas and pizzas are so wonderful, and so affordable, that I’d seen no reason to splurge on the five “secondi,” which range in price from $18 to $26. But in the name of research, I splurged and went for the veal scaloppini, a generous plateful of tender veal, breaded and pan-fried, with pole beans, carrots and capers. The menu says that Meyer lemon is used, too: The dish needed more, as it cried for a dash of zing. Roasted chicken, slow-roasted pork, oven-roasted bronzini (fish) and braised beef short rib are other options. A small, smart wine selection complements the menu. The wines are Italian and divided by color and region. Don’t consider leaving before dessert. First of all, that tiramisu with the housebaked ladyfingers is a creamy bit of heaven. Then there’s the chocolate budino, a rich pudding made with olive oil. I like it best plain, while my prime dining buddy prefers the version infused with mint. Order whichever is available during your visit. The salted caramel gelato is also a sure bet. One simple scoop is enough to send you home smiling. Prato accepts reservations, and I suggest you make them for dinner. The place is packed most evenings. I can see why. ●
PRATO WHERE: 124 N. Park Ave., Winter Park WHEN: Lunch WednesdaySunday; dinner daily HOW MUCH: $$-$$$ WHERE TO CALL: 407-262-0050
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The Magical Mystery Meatball On one of many scouting expeditions they took while developing Prato, chefs Brandon McGlamery and Matthew Cargo sat down to eat at New York City’s Ciano and asked the server for recommendations. When she suggested meatballs, the chefs thought, “Meatballs? We didn’t come to Ciano to try meatballs!” “By the first bite, we knew they were the best damn meatballs we’d ever had,” McGlamery recalls. “Then we had to figure out how to re-create them.” The recipe for these flavor-packed orbs is highly guarded. That, however, didn’t stop the two culinary detectives. After much obsessing, they discovered that a friend of a friend worked at Ciano. From him they learned enough to get started. “It’s all about the technique,” Cargo says. After much trial and error, McGlamery and Cargo developed their own recipe. Here’s what they’ll share: The appetizer is made mostly of veal with some beef and pork mixed in, all of it ground in Prato’s kitchen. Onions, garlic, bread crumbs and egg are also involved. The magic, however, involves not only the technique but also the braising liquid. Prato’s includes red wine and tomato juice – but not just any tomato juice. This is what’s left over after the chefs crush canned tomatoes while making pizza sauce. And not just any canned tomatoes. The pair tasted more than 70 brands before making their selection. “If I saw a picture of canned tomatoes in a magazine or a cookbook, I’d ask my suppliers to find it,” McGlamery says. “When I flew out of Rome, I took pictures of every tomato can in the duty-free shop and later got my hands on it.” At first, the chefs chose a prestigious San Marzano variety. But in the end, they found that a combination of two brands of California canned tomatoes – one from Salinas, the other from Central Valley – tasted best for their use. “They have the right acidity balance, which is important because the sauce is raw; we don’t cook it,” Cargo explains. The pizza is a hit; Prato sells about 145 a day. Its tomato juice works swimmingly in the meatball recipe. When you taste Prato’s meatballs, you may wonder why they have so many more levels of flavor than the version you make for an easy weekday dinner. Now you know. At least, you know as much as Prato’s chefs will tell.
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F L AV O R L I S T I N G S COMPILED BY RONA GINDIN grown and produced ingredients. International influences also highlight the menu, from smoked chili aioli complementing herb-marinated chicken to balsamic rum glaze topping juicy pork chops. $$$
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CIRCA 1926
WHERE: 358 N. Park Ave., Winter Park WHEN: Lunch and dinner daily WHY: It’s four restaurants in one, with a main dining room, a piano lounge, a dance club and a cozy pub. CONTACT: 407-637-5903
Dexter’s 808 E. Washington St., Orlando, 407-6482777; 558 W. New England Ave., Winter Park, 407629-1150; 950 Market Promenade Ave., Lake Mary, 407-805-3090 / dexwine.com. Central Florida has three Dexter’s locations, and each has become a neighborhood magnet, drawing diners of all ages for hearty portions of creative American fare (at fair prices), good wine and, in some cases, live music. Casual dress is the rule. The brunches, and the pressed duck sandwiches, are especially popular. $$-$$$ Emeril’s Orlando 6000 Universal Blvd. Orlando, 407-224-2424 / emerils.com. Get a taste of New Orleans at Emeril’s, a fine-dining restaurant at alwaysbustling Universal CityWalk. You’ll find classics from celebrity chef Emeril Lagasse, including the signature barbecue shrimp, andouille-stuffed redfish, doublecut pork chops and banana cream pie. The service, of course, is superb. Consider sharing appetizers at the bar area. $$$$ Graffiti Junktion 900 E. Washington St., Orlando, 407-426-9503; 2401 Edgewater Dr., Orlando, 407377-1961 / graffitijunktion.com. The Graffiti Junktions in Thornton Park and College Park are loud and purposely grungy looking, hence “graffiti” in the name. But this ultra-casual duo dishes up great burgers, wings and zucchini fries. Live entertainment ranges from performance art to trivia contests. Watch for daily happyhour specials. $
•
AFRICAN
Nile Ethiopian 7048 International Dr., Orlando, 407-354-0026 / nile07.com. Locals willingly navigate International Drive to dine at Nile, a family-owned restaurant specializing in the exotic cuisine of Ethiopia. Order a few dishes to share and scoop up the intriguing concoctions with the eatery’s signature spongy bread. End with a strong cup of aromatic, brewed-toorder coffee. $$ Sanaa 3701 Osceola Pkwy., Lake Buena Vista, 407939-3463 / disneyworld.disney.go.com/dining/sanaa. Sanaa, one of Disney’s most interesting restaurants, offers dishes based on cuisine from the Spice Islands, a coastal African area rich with Indian influences. Flavors are intense, but spicy only upon request. (Curry, the chefs insist, is a melding of flavors, not one particular spice.) The marketplace-style dining room boasts picture windows overlooking the Animal Kingdom Lodge’s savannah, so you might spot zebra or wildebeest while 82
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lunching on tandoori chicken or a vegetarian platter with stewed lentils and a vegetable sambar (stew). $$
AMERICAN
Bananas 942 N. Mills Ave., Orlando, 407-480-2200 / bananasdiner.com. Bananas has a split personality. It’s a wholesome, family place to grab higher-quality versions of such classics as burgers, shakes and pancakes (the Buffalo Benedict is a surprise pleaser). Other times, it’s a delightfully outrageous experience for more adventurous diners who enjoy the antics of cross-dressing servers. The Sunday drag gospel brunch (“Sinners welcome!”) is like no church service you’ve ever attended. $$ Citrus 821 N. Orange Ave., Orlando, 407-373-0622 / citrusorlando.com. A clubby yet stylish restaurant in a convenient downtown Orlando location, Citrus features modern American cuisine with a nod toward regionally
RONA GINDIN is a freelance writer specializing in restaurants and travel. A native New Yorker, she hosts the TV show On Dining celebrating local restaurants (Bright House Channel 300/Food & Drink), and is the author of The Little Black Book of Walt Disney World. She contributes to many national magazines.
PHOTOS: (FAR LEFT) GREG JOHNSTON; (RIGHT) RAFAEL TONGOL
Hillstone 215 S. Orlando Ave., Winter Park, 407740-4005 / hillstone.com/hillstone. Formerly known as Houston’s, this Winter Park mainstay is part of a high-end chain. Still, it grows its own herbs, bakes its own bread, grinds its own meat, cuts its own fish and whips its own cream. In nice weather, guests relax with a cocktail in Adirondack chairs overlooking Lake Killarney. Many proposals have been popped during dinners for two on the boat dock. $$$
FEBRUARY 2012
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PHOTOS: (FAR LEFT) GREG JOHNSTON; (RIGHT) RAFAEL TONGOL
Jernigan’s 400 W. Church St., Orlando, 407-4407000 / www.amwaycenter.com. Watch a Magic game in style at Jernigan’s, a well-appointed buffet restaurant located on the Amway Center’s exclusive club level. The reservations-only eatery, open to ticket holders, serves wholesome meals for about $40. The menu of the day might offer slow-smoked barbecue ribs, grilled rib-eye steak, pasta pomodoro and Chinese chicken salad. Jernigan’s is run by Chicago’s Levy Restaurants, the team behind Downtown Disney’s Portobello Yacht Club, Fulton’s Crab House and Wolfgang Puck Grand Café. $$$
TASTE THE GOURMET SIDE OF MEXICAN CUISINE
•
Rusty Spoon 55 W. Church Street, Orlando, 407-401-8811 / therustyspoon.com. Foodies flock to this Church Street gastropub, a warm and welcoming space at which meals are described as “American food. European roots. Locally sourced.” Your salad will consist of über-fresh greens, your sandwich will be filled with slow-braised lamb, your pasta will be hand-rolled and your meat will be robustly seasoned. $$-$$$
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Seasons 52 7700 Sand Lake Rd., Orlando, 407354-5212; 463 E. Altamonte Dr., Altamonte Springs, 407-767-1252 / seasons52.com. A Darden concept founded in Orlando, the two local locations turn out creative and tasty meals in grand, bustling spaces. The food happens to be low in fat and calories; that’s just a bonus. The wine selection is impressive and the ittybitty desserts encourage sampling without guilt. $$$ Shipyard Emporium 200 W. Fairbanks Ave., Winter Park, 321-274-4045 / shipyardemporium.com. This ultra-casual brewpub has been packed night and day since it opened in 2011, and not just because it pours a great lager. To complement suds brewed both in-house and elsewhere, a from-scratch menu offers Buffalo chicken dip, amazing white-bean hummus, sandwiches, flatbreads and entrées, including étouffée and pot roast. Stop in any time to pick up a loaf of some of Orlando’s best bread. $-$$ Tap Room at Dubsdread 549 W. Par St., Orlando, 407-650-0100 / taproomatdubsdread.com. One needn’t play golf to dine at this historic course-side tavern, a College Park icon offering a varied menu – and a reputation for fine burgers. Options other than the famous half-pound patties include steaks, salmon, tequila-citrus chicken and a dandy Reuben sandwich. $$
TooJay’s Various locations / toojays.com. When it’s time for a taste of Jewish Brooklyn – pastrami on rye, latkes, blintzes, knishes – the six local outlets of this South Florida-based chain have it all. You’ll also find diner foods such as omelets, sandwiches and pot-roast dinners. Take home some black-and-white cookies. $ Yellow Dog Eats 1236 Hempel Ave., Windermere, 407-296-0609 / yellowdogeats.com. It’s the lunch locale for the Windermere-Gotha crowd, who come for scratch-made sandwiches, hearty barbecue and wholesome baked goods. The menu also has a significant vegan-friendly section. The dining rooms are scattered throughout a funky, historic building that was once a country store. $
ASIAN
Anh Hong 1124 E. Colonial Dr., Orlando, 407-9992656. You’ll receive a bundle of fresh herbs to tear into your soup at this Mills 50 Vietnamese eatery, and another bunch for a roll-your-own entrée that’s like a DIY summer roll. Asian classics, such as grilled meats and scallion pancakes, are done exceptionally well here,
THE KEY
$ Inexpensive, most entrées under $10 $$ Moderate, most entrées $10-20 $$$ Pricey, most entrées over $20 $$$$ Very expensive, most entrées over $30 indicates the restaurant is a 2011 Silver Spoon winner (Judges’ Choice).
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F L AV O R L I S T I N G S which makes Anh Hong a top choice for local Vietnamese-Americans longing for a taste of home. $ Dragonfly 7972 Via Dellagio Way, Orlando, 407459-1892 / dragonflysushi.com. Stylishly attired 30somethings regularly pack this oh-so-hip restaurant, where groups share sushi, grilled “robata” items, and tapas-style Asian foods such as soft-shell crab tempura, crispy black pork belly and shiso-wrapped spicy tuna. $$
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Hawkers 1103 N. Mills Ave., Orlando, 407-2370606 / facebook.com/hawkersstreetfare. This Mills 50 mainstay, named for street vendors of Asian fare, serves up generous tapas-size portions of curry laksa (an aromatic Singaporean soup), roti canai (Malaysian flatbread with a hearty curry sauce), five-spice tofu, chilled sesame noodles, smoky mussels and sensational beef skewers with peanuty satay dip. $$ Ming Bistro 1212 Woodward St., Orlando, 407898-9672. Enjoy perhaps Orlando’s best dim sum for dinner or, on a weekend morning or afternoon, select shrimp dumplings, beef balls, turnip cakes, sticky rice, barbecue pork buns and egg tarts one small dish at a time from carts that roll between tables. The a la carte menu features Hong Kong-style staples from stir-fry beef to chicken feet. $ Sea Thai 3812 E. Colonial Dr., Orlando, 407-8950985 / seaorlando.com. Start with a green papaya salad and beef yum, then feast on steamed whole fish with garlic chili sauce, pad Thai and green curry chicken. But you can’t go wrong with any of the Thai classics offered at this welcoming East Orlando eatery. $$ Tasty Wok 1246 E. Colonial Dr., Orlando, 407-8968988 / yelp.com/biz/tasty-wok-orlando. True, it’s a humble spot, but Tasty Wok offers an array of satisfying dishes, among them roast duck and steaming soups. Try the beef chow fun, eggplant with minced pork, and salt and pepper ribs. A smaller menu of American-style Chinese dishes is also available. $
BARBECUE
4 Rivers Smokehouse 2103 W. Fairbanks Ave., Winter Park; 1869 W. S.R. 434, Longwood; 1047 S. Dillard St., Winter Garden / 407-474-8377, 4rsmokehouse.com. A diverse array of barbecue specialties – from Texas-style brisket to pulled pork, smoked turkey and bacon-wrapped jalapeños – has gained this rapidly growing homegrown concept a large following. The Longwood outpost even includes a bakery and an oldfashioned malt shop featuring homemade ice cream. $
BURGERS
Hamburger Mary’s Bar & Grille 110 W. Church St., Orlando, 321-219-0600 / hamburgermarys-orlando.com. A colorful crowd is part of the fun at this Church Street hotspot, where bingo games, trivia contests and cabaret shows are among the events that vie for guests’ attention beside the enormous and creatively topped burgers. $ Johnny’s Fillin’ Station 2631 S. Fern Creek Ave., Orlando, 407-894-6900 / johnnysfillinstation.com. Neighbors gather for hearty burgers, along with wings, subs and wraps, at this homey spot in a residential downtown neighborhood. Beer flows, TVs broadcast big games, and families love the pool tables and dart boards. $ Pine 22 22 E. Pine St., Orlando, 407-574-2160 / pine22.com. Burgers go chic at this fast-casual downtowner, where every ingredient is special. The burgers are from happy cows, the eggs from free-roaming chickens, the pork from lovingly raised pigs. Mix and match your toppings over a patty of beef, turkey or black beans (or pulled pork), with options ranging from mango salsa to sautéed mushrooms. $$ 84
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CONTINENTAL
Venetian Room 8101 World Center Dr., Orlando, 407-238-8060 / thevenetianroom.com. Walk though a run-of-the-mill convention hotel to reach the AAA FourDiamond Venetian Room, an elegant, domed-service, continental restaurant that hearkens to the heyday of unapologetic, butter-and-cream-enhanced fine dining. The lobster bisque is an absolute must. After that, try the filet mignon, duck a l’orange or Dover sole. $$$$
CREATIVE/PROGESSIVE/ FUSION
Chef’s Table at the Edgewater Hotel 99 W. Plant St., Winter Garden, 407-230-4837 / chefstableattheedgewater.com. Husband-and-wife team Kevin and Laurie Tarter are your personal servers at this intimate Winter Garden hideaway, where Kevin prepares the evening’s three-course, prix-fixe meal and Laurie helps choose the wine. Both stop by every table to chat with guests. Adjacent, the Tasting Room offers tapas-size portions of international dishes and a full bar. $$$ Circa 1926 358 N. Park Ave., Winter Park, 407-6375903 / circa1926.com. Circa is four restaurants in one. The main dining room is a suave space serving trendy foods. The front lounge-like area is popular for its piano music. Some evenings, an upstairs area becomes a dance club with a DJ. And outside to the right, Circa Pub is a cozy hideaway offering simple fare. $$$ Finesse 7025 County Road 46A, Lake Mary, 407805-9220 / finesse-therestaurant.com. Talented chef Alex Brugger runs a remarkable kitchen at Finesse, a stylish Lake Mary restaurant with an ambitious menu. Begin with the tender duck confit encased in puff pastry, the complex black bean soup and whatever raw tuna appetizer happens to be on the menu. Continue with the creamy seafood paella, made with risotto, or the steak or pork with chimichurri and duck fat French fries. End with the chocolate-orange soufflé served with peanut butter anglaise. $$-$$$ Funky Monkey 912 N. Mills Ave., Orlando, 407427-1447; 9101 International Dr., Orlando (Pointe Orlando), 407-418-9463 / funkymonkeywine.com. Every meal begins with complimentary lime-garlic edamame at these eclectic eateries, known as much for sushi and intriguing wine lists as for creative American cuisine and an ever-changing menu. FMI Restaurant Group also owns Bananas, Nick’s Italian Kitchen and Prickly Pear as well as a catering arm and the Funky Monkey Vault, a wine shop that also sells gifts, apparel and furniture. $$
traditional entrées such as seared salmon with winelemon-dill sauce. $$$
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Luma on Park 290 S. Park Ave., Winter Park, 407-599-4111 / lumaonpark.com. If there’s pancetta in your salad, the salumi was made in the kitchen, by hand, starting with a whole pig. Most herbs are from local farms, fish from sustainable sources, pickled vegetables jarred in house and desserts built around seasonal ingredients. Luma’s progressive menu, which changes daily, is served in a sleek and stylish dining room in the heart of Winter Park, under the passionate direction of Executive Chef Brandon McGlamery, Chef de Cuisine Derek Perez and Pastry Chef Brian Cernell. $$$
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Norman’s 4012 Central Florida Pkwy., Orlando, 407-278-8459 / normans.com. Celebrity Chef Norman Van Aken’s restaurant at the Ritz-Carlton, Grande Lakes, turns out artistic New World cuisine combining the flavors of Latin America, the Caribbean, the Far East and the United States. The dining room is dramatic, the food astounding and the service polished. Be sure to begin with a Norman’s classic: foie gras “French toast.” And you’ll be delighted with the Mongolian veal chop. $$$$ Park Plaza Gardens 319 S. Park Ave., Winter Park, 407-645-2475 / parkplazagardens.com. After 30-plus years, Park Plaza Gardens is practically an institution on Winter Park’s tony Park Avenue. People-watchers gather at the small bar and sidewalk tables to linger over casual meals and cold beers, while those looking for an indulgent experience dine in the garden-like back dining room, which boasts atrium windows and plush décor. The menu features a melding of American, European and Asian flavors and cooking techniques. $$$-$$$$
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Ravenous Pig 1234 N. Orange Ave., Winter Park, 407-628-2333 / theravenouspig.com. After leaving their hometown for serious culinary training, Winter Park natives James and Julie Petrakis returned to open the region’s first genuine gastropub. Dinner reservations have been tough to snag ever since. The ambitious menu changes daily based on the fish, meat and produce that’s available, and it’s executed by a dedicated team that abhors shortcuts. Besides daily specials, The Pig always serves up an excellent burger, soft pretzels, shrimp and grits and a donut dessert called Pig Tails. $$$
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Hue 629 E. Central Blvd., Orlando, 407-849-1800 / huerestaurant.com. Hue is a progressive American restaurant on a busy corner in trendy Thornton Park. Well-dressed 30-somethings sip colorful martinis at the bar and dine, indoors and out, on of-the-now items such as tuna tartare, duck breast with cranberry reduction and amaretto risotto, and grouper with smoked paprika olive oil. $$$
Victoria & Albert’s 4401 Floridian Way, Lake Buena Vista, 407-939-3463 / victoria-alberts.com. Indulgent, seven-course prix-fixe feasts are served in the serenely elegant main dining room, accompanied by live harp music, while 10 courses are offered in the more intimate Queen Victoria’s Room. But what the heck? Why not go for 13 courses at the Chef’s Table? Chef Scott Hunnel, Maitre d’ Israel Pérez and Master Pastry Chef Erich Herbitschek travel the world to seek out impressive food and service trends, then adapt the golden ones locally. That’s why V&A, at Disney’s Grand Floridian Resort & Spa, is Orlando’s only AAA Five Diamond restaurant. $$$$
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EASTERN EUROPEAN
Le Rouge 7730 W. Sand Lake Rd., Orlando, 407370-0909 / lerougewinebar.com. This Restaurant Row hot spot is a sexy lounge with backlit lighting, a long bar and comfy sofas. It also features fine food. Guests can chose from among three-dozen tapas, including garlic shrimp and sautéed wild mushrooms, or enjoy
Yalaha Bakery 1213 N. Orange Ave., Orlando, 321800-5212; 8210 County Road 48, Yalaha, 352-3243366 / yalahabakery.com. Fans of hearty German breads and scratch-made German pastries can drive to this hom-
K Restaurant 2401 Edgewater Dr. Orlando, 407872-2332 / kwinebar.com. Kevin Fonzo, the go-to chef in College Park since 2001, owns this homey eatery, which is, in fact, located in an erstwhile residence. The menu is mostly creative-American, along with Italian favorites celebrating Fonzo’s heritage. Casual wine tastings and themed special dinners, along with a constantly changing menu, bring back regulars for singular experiences. $$-$$$
Hollerbach’s Willow Tree Café 205 E. 1st St., Sanford, 407-321-2204 / willowtreecafe.com. If you like to indulge in a good schnitzel with a liter of hearty beer, head to Sanford. There you’ll find Theo Hollerbach overseeing the gemütlichkeit while serving up authentic German foods from sauerbraten to a wurst sausage platter. Live music on select evenings gets the whole dining room swaying together in a spirit of schunkel abend. $$
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ey outpost in rural Lake County, or they can pick up their loaves and sweets at an Ivanhoe District storefront. The Yalaha unit also sells sandwiches and hot lunches. $
HAWAIIAN/POLYNESIAN
Emeril’s Tchoup Chop 6300 Hollywood Way, Orlando, 407-503-2467 / emerils.com. Emeril Lagasse’s Polynesian-fusion fare is executed by locally renowned chef Greg Richie. Within a dramatically decorated space, diners enjoy tropical cocktails, steamed dumplings and creative entrées such as pan-roasted duck breast with gingered pear chutney and umeboshi (pickled) plum glaze. $$$$ Roy’s 7760 W. Sand Lake Rd., Orlando, 407-3524844 / roysrestaurant.com. Hawaiian-fusion flavors enhance familiar and exotic fish dishes at this Restaurant Row pioneer, a link in a Honolulu-based chain owned by namesake chef Roy Yamaguchi. $$
INDIAN
Aashirwad 5748 International Dr., Orlando, 407-3709830 / aashirwadrestaurant.com. Begin with kashmiri naan, a slightly sweet bread stuffed with nuts, coconut and raisins, and continue with chicken biryani, cauliflower in exotic Manchurian gravy and a mixed tandoori grill. Whole spices are roasted and ground daily on site, further enhancing the cuisine’s authenticity. $$ Memories of India 7625 Turkey Lake Rd., Orlando, 407-370-3277; 3895 Lake Emma Rd., Lake Mary, 407-804-0920 / memoriesofindiacuisine.com. Exceptionally good Indian fare draws diners in Dr. Phillips and Lake Mary to these twin restaurants, where dishes such as palek paneer (creamed spinach) and lamb masala in rich ginger-garlic gravy always satisfy. $$
ITALIAN
Antonio’s 611 S. Orlando Ave., Maitland, 407-6455523 / antoniosonline.com. Fine Italian fare comes at reasonable prices at Antonio’s, proprietor Greg Gentile’s culinary homage to his ancestors. The upstairs restaurant, recently remodeled and expanded with a balcony overlooking Lake Lily, is somewhat formal, although the open kitchen provides peeks of the chefs in action. Its downstairs counterpart, Antonio’s Café, is a more casual spot that doubles as a market and wine shop. $$$ Bice 5601 Universal Blvd., Orlando, 407-503-1415 / orlando.bicegroup.com. Bice, with 50 locations around the world, has a local outpost of ambitious Italian cuisine at the Loews Portofino Bay Hotel at Universal. Homemade egg pasta is used for several dishes, such as spaghetti Bolognese; other choices include veal piccata and steak with a Gorgonzola-demi sauce. $$$$ Enzo’s on the Lake 1130 U.S. 17-92, Longwood, 407-834-9872 / enzos.com. Long before Orlando became a serious foodie town, Enzo’s was serving up lovingly prepared Italian specialties inside a converted Longwood home. Little has changed. Split a bunch of antipasto to begin your meal. After that, you pretty much can’t go wrong, but standout dishes include homemade ravioli stuffed with chicken and spinach, veal with artichoke-caper-white wine sauce and possibly the best spaghetti carbonara in town. $$$ O’Stromboli 1803 E. Winter Park Rd., Orlando, 407-647-3872. This innocuous neighborhood eatery isn’t fancy, but the food is filling and fresh. That’s why it has become a favorite of residents of Merritt Park, Rose Isle and Baldwin Park. The carbonara is particularly hearty and the fettuccini Alfredo is rich, buttery and
more than you should eat in one sitting. The homemade soups are always a dependable starter. $$ Prato 124 N. Park Ave., Winter Park, 407-2620050 / prato-wp.com. This is one of Orlando’s very best Italian restaurants, but don’t expect a classic lasagna or chicken parmigiana. Executive Chef Brandon McGlamery and Chef di Cucina Matthew Cargo oversee an open kitchen in which pastas are made from scratch, pizzas are rolled to order, sausages are stuffed by hand and the olive oil is a luscious organic pour from Italy. Try the chicken liver Toscana, a satisfying salad Campagna with cubes of sizzling pancetta tesa, shrimp tortellini and citrusy rabbit cacciatore. Begin with a Negroni cocktail; it’s possibly the best around. $$-$$$ Rocco’s 400 S. Orlando Ave., Winter Park, 407-6447770 / roccositaliangrille.com. Calabria native Rocco Potami oversees this romantic Italian eatery, where fine authentic fare is presented in an intimate dining room and on a secluded brick patio. Classics include carpaccio (raw, thinly sliced beef with white truffle oil and arugula), ricotta gnocchi and a breaded veal chop topped with a lightly dressed salad. It’s easy to miss, tucked away in a Winter Park strip center, but once you find it, you’ll be back. $$$
LATIN
Mi Tomatina 433 W. New England Ave., Winter Park, 321-972-4317 / mitomatina.com. This eatery bills itself as a paella bar, and indeed guests share a half-dozen varieties of the signature Spanish rice dish. Yet others come for a mellow meal over tapas (garlic shrimp, potato omelet, croquettes) and sangria, enjoyed while seated within a small contemporary dining room or outdoors overlooking Hannibal Square. $$-$$$
WINNER
W inter Park 400 South Orlando Avenue s 407-644-7770 Reservations online at www.roccositaliangrille.com WWW.OHLMAG.COM
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F L AV O R LISTINGS Pio Pio 2500 S. Semoran Blvd., Orlando, 407-2072262; 5752 International Dr., Orlando, 407-248-6424; 11236 S. Orange Blossom Tr., Orlando, 407-4385677 / piopiointernational.com. Latin American-style marinated roast chicken is a mainstay at the three Orlando locations, each a dark, mid-scale den where families fuel up on heaping platters of pollo along with garlicky salad, fried plantains (sweet and green) and rice and beans. $$
MEDITERRANEAN
“The Best Steak at any Restaurant, in any City, at any Price.” ZAGAT SURVEY
America’s Top Restaurants
We feature USDA Prime Steaks, Australian Cold-Water Lobster Tails and over 6500 Bottles of Select Wine. At Del Frisco’s, it’s great food, great service and great to have your business!
729 Lee Road, Orlando, 2 blks W. of I-4. Open 5 PM. Closed Sundays. Coat/Tie Optional. Major CC’s. Valet Parking.
RESERVATIONS RECOMMENDED 407.645.4443 www.delfriscosorlando.com “Open Table” Reservations and Directional Map
PLEASE VISIT US AT:
Anatolia 7600 Dr. Phillips Blvd., Orlando, 407-3526766 / anatoliaorlando.com. Sensational Turkish food in an upscale-casual setting makes Anatolia a popular choice in the Dr. Phillips area. Start with any of the “cold salads” and a piping hot puffy lavash bread, then try chargrilled whole fish, tavuk doner (Turkish gyro), lamb chops or spinach-feta pide, sort of like a boat-shaped flatbread. $$
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Bosphorous 108 S. Park Ave., Winter Park, 407-644-8609 / bosphorousrestaurant.com. This is the place for flavorful Turkish fare in either a whitetablecloth setting or alfresco along Park Avenue. Many couples fill up on the appetizer sampler with oversized lavash bread. For a heartier meal, try the ground lamb “Turkish pastry,” a shish kebab or a tender lamb shank. Outdoor diners can end their meals by smoking from a hookah. Or not. $$ Tavern Opa 9101 International Dr., Orlando, 407351-8660 / opaorlando.com. The food is excellent, but that’s only half the reason to visit Tavern Opa. On busy nights, the place is festive indeed: Some guests join a Zorba dance around the dining room while others toss white napkins into the air, joyously shouting “Opa!” Then there’s the belly dancer. $$
MEXICAN/ SOUTHWESTERN
Cantina Laredo 8000 Via Dellagio Way, Orlando, 407-345-0186 / cantinalaredo.com. Modern Mexican cuisine in a spiffy setting draws lovers of cilantro, jalapeño and pico de gallo to this Restaurant Row eatery, where the margaritas flow, the guacamole is made tableside and the portions are generous. The spinach enchilada is a vegetarian-friendly treat. $$
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Cocina 214 151 E. Welbourne Ave., Winter Park, 407-790-7997 / cocina214.com. Tex-Mex food is top quality here (214 is the Dallas area code), with salsa, savories and even margarita flavorings made from scratch. The spinach-mushroom quesadilla and braised pork tacos with “orange dust” are especially noteworthy. $$ El Tenampa 11242 S. Orange Blossom Tr., Orlando, 407-850-9499 / eltenampaorlando.com. Many Orlandoans make El Tenampa part of their Costco shopping ritual, since the restaurant is located only a block from the OBT warehouse store. This authentic eatery features fresh fruit juices, spicy chicken chilaquiles (a Mexican breakfast, available all day long, made with fried tortilla pieces and a green sauce) as well as a satisfying shrimp quesadilla in addition to the standard enchiladas and fajitas. $
SEAFOOD
Cityfish 617 E. Central Blvd., Orlando, 407-849-9779 / cityfishorlando.com. Feast on slabs of grilled, blackened or fried fresh fish at this hip Ts-and-flip-flops Thornton Park hangout. The atmosphere is ultra-casual and the sidewalk seating is great for people-watching. $$ Ocean Prime 7339 W. Sand Lake Rd., Orlando, 407781-4880 / ocean-prime.com. Designed to evoke the ambience of an old-time supper club, Ocean Prime’s white-jacketed servers offer sensational steaks and fish 86
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dishes along with creative options such as sautéed shrimp in a spectacular Tabasco-cream sauce, crab cakes with sweet corn cream and ginger salmon. End with the chocolate peanut butter pie. $$$$ Todd English’s Bluezoo 1500 Epcot Resorts Blvd., Lake Buena Vista, 407-934-1111 / thebluezoo.com. Creatively prepared seafood is served in an over-thetop undersea setting at this fine-dining restaurant, located in Disney’s Swan and Dolphin hotel. The fashionforward choices might be a miso-glazed Hawaiian sea bass or fried lobster in a soy glaze. The desserts are among the best in town. $$$$
STEAK
Bull & Bear 14200 Bonnet Creek Resort Lane, Orlando, 407-597-5410 / bullandbearorlando.com. Orlando’s Bull & Bear looks similar to New York’s legendary steakhouse (except for the pool and golf course views), but ours has its own ambitious menu. Guests of the Waldorf Astoria’s fine-dining spot can feast on traditional items such as veal Oscar and prime steak that’s dry aged for 21 days, and intriguing ones like appetizers of gnocchi and escargot with crescents of black garlic, and shrimp and grits presented under a dome that, when removed, introduces a waft of aromatic smoke. The chocolate and lemon desserts are superb. $$$$ Capital Grille 4600 N. World Dr., Lake Buena Vista, 407-939-3463 / thecapitalgrille.com. Capital Grille tries to one-up its upscale steakhouse competitors by dry-aging its beef, an expensive process that results in especially flavorful meat. Try a beautifully unadorned chop or a more creative dish, such as citrus-glazed salmon or Kona-crusted sirloin. The setting is clubby; the wine selection is generous. $$$$
Del Frisco’s 729 Lee Rd., Orlando, 407-645-4443 / delfriscosorlando.com. This Del Frisco’s, owned by the Christner family since its founding in 1993, is only marginally related to the national chain of the same name. Locals have been choosing this prototypically masculine, dark-wood-and-red-leather enclave for business dinners and family celebrations for a decade, ending meals of USDA Prime, corn-fed Midwestern beef or Australian cold-water lobster tails with a slice of the restaurant’s legendary mandarin orange cake. And there’s a loooong wine list (6,500 bottles). On select nights, Kostya Kimlet hosts magic shows along with a prix-fixe menu in a private dining room. $$$$ Fleming’s 8030 Via Dellagio Way, Orlando, 407352-5706; 933 N. Orlando Ave., Winter Park, 407699-9463 / flemingssteakhouse.com. Fleming’s puts a younger spin on the stately steakhouse concept, featuring sleek décor and 100 wines by the glass along with its prime steaks and chops. The tempura lobster “small plate” with soy-ginger dipping sauce is a worthy pre-entrée splurge. For a taste of the old-fashioned, visit on Sunday, when prime rib is served. $$$$ Ruth’s Chris 7501 W. Sand Lake Rd., Orlando, 407-226-3900; 610 N. Orlando Ave., Winter Park, 407-622-2444; 80 Colonial Center Pkwy, Lake Mary, 407-804-8220 / ruthschris.com. With three stately steakhouses and corporate headquarters by Winter Park Village, Ruth’s Chris, a native of New Orleans, has become an Orlando special-occasion mainstay. Its service-oriented restaurants specialize in massive corn-fed Midwestern steaks served sizzling and topped with butter. $$$$ Shula’s 1500 Epcot Resorts Blvd., Orlando, 407934-1362 / donshula.com. Coach Don Shula, who led the Miami Dolphins through a perfect season in 1972,
is now in the restaurant business. His Orlando outpost, located in Disney World’s Swan-Dolphin resort, is a dark, tastefully sports-themed steakhouse where the menu is painted on a football. Offerings include Premium Black Angus beef as well as barbecue shrimp, wedge salad and crab cakes. $$$$
VEGETARIAN
Dandelion CommuniTea Café 618 N. Thornton Ave., Orlando, 407-362-1864 / dandelioncommunitea.com. Proprietor Julie Norris meant to open a crunchy teahouse, but her organic, locally sourced foods were such a hit that the Dandelion is now a hot spot for lunch and a mecca for the “OurLando” movement. Even carnivores can’t resist Henry’s Hearty Chili, Happy Hempy Hummus, and wraps and sandwiches. As for dessert, Razzy Parfait’s vanilla soygurt is delicious, filling and healthful enough to be a meal. $ Café 118 153 E. Morse Blvd., Winter Park, 407389-2233 / cafe118.com. Raw foods – none cooked past 118 degrees – are the focus of this crisp Winter Park café, attracting raw foodists, vegans and vegetarians. The spinach and beet ravioli stuffed with cashew ricotta is an impressive imitation of the Italian staple. Thirsty Park Avenue shoppers might stop by for a healthful smoothie. $$ Ethos Vegan Kitchen 1235 N. Orange Ave., Orlando, 407-228-3899 / ethosvegankitchen.com. Orlando’s Ivanhoe District is home to Ethos, a vegan restaurant with a menu that also satisfies open-minded carnivores. Fuel up on pecan-crusted eggplant with red wine sauce and mashed potatoes or a meat-free shepherd’s pie, if salads, sandwiches and coconutcurry tofu wraps won’t do the trick. $-$$
The Venetian Room is the proud recipient of the Orlando Sentinel’s 2011 Foodie Award for Best Hotel Restaurant, Orlando Magazine’s 2010 Dining Award for Most Romantic and Best Place to Propose and Florida Trend Magazine’s 2010 Golden Spoon Award. The innovative artistry of our continental cuisine, an extensive wine list and a Mediterranean inspired ambience will transform an elegant evening into your very special occasion. For reservations call or visit us online. Dinner jackets suggested for gentlemen.
Located at the Caribe Royale 8101 World Center Drive, Orlando, FL 407-238-8060 • thevenetianroom.com WWW.OHLMAG.COM
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R E S T L E S S N AT I V E
H
How a Manly Man Watches His Weight
ERE IS HOW YOU LOSE WEIGHT
That’s when I saw Charles talk about eating meatballs, pizza, burgers and losing weight like a man. Spray a nonstick pan with Pam, and then pour a cup of Life has become like a man. And I signed up. I typed in my personal nonfat egg product in it. an internal information and was informed that I could When it hardens sufficiently, it is negotiation: eat 32 points a day. ready. Just like concrete. Add a coat food or beer. That sounded good because four of the of Tabasco and then knock it all back with a meatballs that Charles talks about eating are quart of Crystal Light. only two points. And then I checked out the The one good thing about this breakfast is recipe. The meatballs weigh a third of an ounce each. They are that it only penalizes you three Weight Watcher points. And not meatballs. They are meat pebbles. It would take 12 of them since the human body hasn’t adapted to digesting nonfat egg to make a quarter-pounder, which would get the total up to six product, it spends most of the morning resting on the bottom points, not counting the five-point bun and 13-point fries. of your stomach like sludge, taking up enough space to deter But the real bad news is beer. A Yuengling comes in at five you from racking up any more points until lunch. points. So one day’s sustenance could consist of a six-pack, four Thanks a lot, Charles Barkley. meat pebbles, 3 pounds of broccoli and a half-gallon of blueWhen corporate America wants to sell feminine products to berries. (Fruits and vegetables are point-less to encourage you men – and by “feminine products” I mean unmanly creations to eat them.) such as Miller Lite or Old Spice – it often uses athletes. In the Life has become an internal negotiation – food or beer. I barcase of diet products, it uses overweight, retired athletes. gain for beer by accumulating “activity’’ points. Riding my bike This makes Charles Barkley the perfect shill for bringing men hard for 50 minutes is worth two Yuenglings. to the women’s world of Weight Watchers. Have you seen his If the entire nation lived by points, we would shut down Mcbefore and after pictures? Donald’s and the Cheesecake Factory. There is the really fat Charles and then, 27 pounds lost later, We would bankrupt every food company from PepsiCo to there is the just pretty-fat Charles. General Mills. We would live in a world of Crispers and Kashi. “Diet is not a man’s word because we don’t like to diet – we There would be no games, no gimmicks, no miracle foods. like to eat,’’ says Charles. “Like a lot of athletes, I’ve gained We would go back to three sizes – L, M and S. If you asked for weight since I’ve retired. But I don’t want to be a fat, old man XL, people would think you were looking for a spreadsheet. taking lots of pills.’’ Weight Watchers is reality. You are what you eat. Like Charles, I once participated in sports that burned calo■■■ ries as fast as I could consume them. For breakfast, I ate an It’s dinner. I’m thinking two Boca Burgers and thin multientire loaf of unsliced Publix White Mountain bread, ripping grain buns, with all the lettuce, tomato and onions I can pile on. off delicious chunks all morning long. For lunch, it was half a Tabasco replaces barbecue sauce, because barbecue sauce is two barbecued chicken, with fries and garlic bread. And then came points and Tabasco is none. a half-pound of pasta for dinner. Two points, plus 15 minutes on the bike trainer, buys me Life was like a box of carbs. I ate more Weight Watcher points another beer. ● in one day back then than I’m allowed in five weeks now. And then the marathons and bike racing stopped. My pants became Native Floridian and longtime Orlando columnist Mike Thomas tights, and my bellybutton a closed mouth. I realized I would be is a freelance writer. a fat old man taking lots of pills unless something changed.
by Mike Thomas
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FEBRUARY 2012
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