TA S TE
Beach • Spa • Tennis • Fitness • Dining
Play, Dine and Unwind....Four Seasons Style Day Spa & Beach Retreat Get away without going away! We’ll greet you with complimentary valet parking and continue to cater to your every need until day’s end. You’ll have your choice of one of our most popular 50-minute Spa treatments, enjoy a leisurely lunch and lounge on the beach while our ever-attentive staff looks after you. Just $195 per person. To escape for a full day of Four Seasons pampering, call 561.533.3715 to plan your retreat! ..............................................
Dining with the Best View in Town
Lunch at our new poolside restaurant or on our oceanfront patio featuring street cart style beach food from around the world... Daily happy hour at the ocean’s edge... And new Friday night clam bakes by the beach!
2800 S. Ocean Boulevard, Palm Beach 561.582.2800 www.fourseasons.com/palmbeach
PNC WEALTH MANAGEMENT
150 YEARS OF W E A LT H EXPERTISE
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T PNC WEALTH MANAGEMENT, we know the importance of a strong relationship. It’s why for generations, we’ve helped our clients take advantage of life’s opportunities. And why today, we’re one of the largest wealth managers in the country*. From wealth planning to investment management to business succession, discover how our expertise can help you live achievement. Call Wayne Gilmore at 561.650.1423 or wayne.gilmore@pnc.com.
for the ACHIEVER in you WEALTH PLANNING | TRUST AND ESTATE PLANNING | PRIVATE BANKING | INVESTMENTS
*Barron’s, September 20, 2010, based on AUM as of June 30, 2010. The PNC Financial Services Group, Inc. (“PNC”) uses “PNC Wealth Management®,” and “Hawthorn PNC Family WealthSM” to provide investment and wealth management, fiduciary services, FDIC-Insured banking products and services and lending of funds through its subsidiary, PNC Bank, National Association, which is a Member FDIC, and uses “PNC Wealth Management®” and “Hawthorn PNC Family WealthSM” to provide certain fiduciary and agency services through its subsidiary, PNC Delaware Trust Company. PNC does not provide legal, tax or accounting advice. Investments: Not FDIC Insured. No Bank Guarantee. May Lose Value. “Hawthorn PNC Family Wealth” is a service mark and “PNC Wealth Management” is a registered trademarks of The PNC Financial Services Group, Inc. ©2012 The PNC Financial Services Group, Inc.All rights reserved.
Classic. With a twist.
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Social drinking and eating at The Breakers Making history again, November 2012 | hmfpalmbeach.com
@HMFpalmbeach
Contents
Contents
Welcome Features FUN IN THE SUN P. 20
Photographed by Yachin Parham Styled by Danny Santiago Produced by Pomp & Circ
FREE TO BE P. 28
Journey with us to seven local farms where the hogs are pasture raised and ne’er a pesticide in sight. This go-to-guide includes comments from the elite chefs of Palm Beach; come see what the buzz is about.
Columns WELCOME P. 17
Letter from David Sabin, Festival Organizer, Palm Beach Food & Wine Festival
FOODIE FINDS P. 35
Something for every discerning wine connoisseur and devoted foodie.
SOCIETY P. 40
Social Calendar: a look back at the 2011 Palm Beach Food & Wine Festival
Festival Brochure 2012 PALM BEACH FOOD & WINE FESTIVAL P. 50 What to do/ Where to be at the 2012 Food & Wine Festival
CHEF YEARBOOK P. 53
From Daniel Boulud to Marc Murphy, an unprecedented 45 chefs and sommeliers are participating in this year’s festival. Taste Palm Beach delivers a pop quiz.
CHEFS DISH BACK™ P. 56
This year the festival launched the Chefs Dish Back™ program, inviting participating chefs to choose a charity close to their hearts. In its inaugural year, the program features more than 20 charities, both local and national. 100% of all of the festival’s net proceeds go directly to these charities.
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TA S T E This might have been a picture of someone looking successful in a walnut M Apaneled G A office. ZINE (regions ad)
Walnut is nice, but maybe not “you.” POINT IS : Your Regions Wealth Advisor wants to get to know the real you first. REGIONS PRIVATE WEALTH MANAGEMENT – CUSTOM WEALTH STRATEGIES FOR YOU AND YOU ALONE. You’re in a position where you have very specific needs and goals for yourself, your business and your money. So off-the-shelf solutions are likely to fall short for you. What you do need is a comprehensive and unbiased approach to your financial situation. An approach that is about more than just investments and will help you manage risk without closing the door on opportunities. Your Regions Wealth Advisor will use their extensive experience to lead a team of subject-matter experts to address all your needs, including succession planning for the future. What’s more, we’ll deliver it to you with straight talk, practical recommendations and complete transparency from our very first meeting onward.
To schedule a personal consultation with your Regions Wealth Advisor, call 1.800.826.6933 or visit us online at regions.com/wealth.
Wealth Management | Investments | Retirement Services | Insurance
©2012 Regions Bank. Investments in securities and insurance products held in trust accounts are not FDIC-insured, not deposits of Regions Bank or its affiliates, not guaranteed by Regions Bank or its affiliates, not insured by any federal government agency, and may go down in value.
Welcome Chefs to Palm Beach
350 S. Count y Road, Palm Beach
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561.833.3450
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w w w.buccanpalmbeach.com
SPARKLING BORDEAUX STYLE BLENDS ROSÉ WHITE WINES Saveur Magazine named Trump Winery 2011 Rosé among “37 Great American Wines” Wine Enthusiast Top Ten Travel Destinations Numerous GOLD medals at national and international wine competitions
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Tr u m p Wi n e r y. c o m • 4 3 4 . 9 8 4 . 4 8 5 5 3 5 5 0 B l e n h e i m R o a d • C h a r l o t t e s v i l l e , Vi r g i n i a 2 2 9 0 2
F
eaturing more than 1,000 acres of breathtaking scenery, Trump Winery is situated in the heart of the Monticello Wine Trail and is the largest vineyard in Virginia. Trump Winery' s estate vineyards were planted on the foothills of Carter’s Mountain, the last mountain range before the Atlantic Ocean. With an elevation range between 600 and 1000 feet , high density plantings, and an emphasis on sustainable practices, we craft two unique programs: Sparkling and Still Wine. Utilizing both traditional and the most innovative winemaking techniques, Trump Winery prides itself in making quality, terroir-driven wines .
Trump Wine Club Membership Trump Winery’s Wine Club offers exclusive opportunities for its members to taste its rich range of wines and to experience the unparalleled Trump lifestyle. Gift Memberships are also available.
TrumpWinery.com
/TrumpWinery @trumpwinery
Now shipping to: AK, AZ, CA, CO, DC, FL, GA, HI, IL, MD, MN, NC, NJ , NV, NY, OH, OR, TX, and VA.
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Masthead Taste Palm Beach Magazine
2012 Committtee Chairs
Publishing & Editorial by Pomp & Circ
Jonathan Duerr
Angela Baker angela@pompandcirc.com
2012 Festival Committee
Charity Baker charity@pompandcirc.com
Design by Supermarket Creative Sean Drake sean@supermarketcreative.com
Sydney Wallace hello@supermarketcreative.com
Palm Beach Food & Wine Festival David Sabin Festival Organizer david@brickhousepr.com
Monica Campbell Volunteer Coordinator volunteers@pbfoodwinefest.com
Amen Pawar-LaRosa Events and Logistic Manager amen@pawarinc.com
Scott Helm Culinary Director scott@pbfoodwinefest.com
Averill Conley Marketing and PR Director averill@brickhousepr.com
Claudia Bornia Special Projects claudia@brickhousepr.com
Lola Thelin Editorial and Charity Relations Manager lola@pbfoodwinefest.com Front Cover Image: Shot on location at the Four Seasons Resort Palm Beach with Director of Public Relations, Laurie Zuckerman and Executive Chef, Darryl Moiles
Cleve Mash Zak Odhwani Piper Quinn Kristen Salatino Shanna St John Jeff Fowler Mark Imbertson Adam Lipson Brent Sudeck David Kinigson Jason Brian Michelle Canaday Tim Tracy Meg O’ Grady Tara Von Strasdas
2012 PR Committee
Back Cover Image: Shot on location at The Breakers, Palm Beach
Taste Palm Beach is a Pomp & Circ Publication. Pomp & Circ LLC, 3250 North East 1st Avenue, Suite 1007, Miami, Florida 33137. W. pompandcirc.com P. 305.608.6204 E. info@pompandcirc.com
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Roy Assad Laurel Baker Beth Beattie Thierry Beaud Chrissy Benoit Jeff Berman Joan Bever Reid Boren Jay Cashmere Damienne DeCristo Sam Fisch Denise Fraile Amy Lagae Katherine Lande Christine Legris Emily Marrah
Andrew Wieseneck
Michele Boyet Christine DiRocco Katie Leibick Ann Margo Peart
Carli Smith Laurie Zuckerman
Purchase Tickets for the 2012 Palm Beach Food & Wine Festival: pbfoodwinefest.com Like us on facebook.com/PBFoodWineFest Follow us on twitter.com/PBFoodWineFest
Š 2012 Pomp & Circ LLC, Taste Palm Beach is published annually. All rights reserved. Reproduction in whole or in part of any material in this magazine is expressly prohibited. Printed at Solo Printing, Miami, Florida
DON’T MISS OUT!
Palm Beach Food & Wine Festival 2013 Opportunities December 6th– 10th
For information about our 2013 magazine and advertising opportunities, please contact: tastepb@pompandcirc.com
SPONSORSHIP
For information about sponsorship opportunities for the 2013 Palm Beach Food & Wine Festival
sponsorship@pbfoodwinefestival.com
Even citizens of the world need a place to call home. Even citizens of the world need a place to call home.
When you’re ready to settle down, consider a U.S. mortgage from HSBC. As a Premier client you will have access to Premier Deluxe mortgages with fixed and adjustable rate (ARM) options1 featuring our best rates.2 Just one of the unmatched benefits available with HSBC Premier, one of the world’s most When you’re ready to settle down, consider a U.S. mortgage comprehensive banking services. from HSBC. As a Premier client you will have access to
Are you building a life without boundaries? Would you like Premier Deluxe mortgages with fixed and adjustable rateto? (ARM) options1 featuring our best rates.2 Just one of the
To learn more, contact Contact Name at Contact Phone or via unmatched benef ts available with HSBC Premier, one of the email at Contact Email Address world’s most comprehensive banking services. Are you building a life without boundaries? Would you like to? To learn more, stop by your nearest branch or visit hsbcpremierusa.com/world
To qualify for an HSBC Premier relationship, you need to open an HSBC Premier Checking account and maintain $100,000 in combined U.S. personal deposit and investment balances. Business owners may use their commercial deposit and investment balances to qualify for a personal Premier relationship. A monthly maintenance fee of $50.00 will be incurred if minimum balance requirements are not maintained. Premier customers will need to maintain combined personal and/or qualifying commercial deposit and investment balances of at least $100,000 USD or equivalent at HSBC (in the U.S. or home country) to be eligible for Premier mortgages. 1 Discounts and loan amount depend on specific program and may require certain Premier balances, reserves, equity and automatic payment from a Premier checking account. 2 Interest rate may increase per the terms stated in your adjustable rate note, and for both Fixed and Adjustable Rate Premier Deluxe Mortgage options in the event you cease to maintain a required Premier relationship with HSBC Bank USA, N.A. 3 HSBC Premier Deluxe Mortgage, which has additional requirements, is available up to $5 million. Mortgage products offered in the U.S. by HSBC Bank USA, N.A. are subject to credit approval. Borrowers must meet program qualifications. Programs are subject to change. Geographic and other restrictions may apply. Equal Housing Lender. United States persons (including U.S. citizens and residents) are subject to U.S. taxation on their worldwide income and may be subject to tax and other filing obligations with respect to their U.S. and non-U.S. accounts – including, for example, Form TD F 90-22.1 (Report of Foreign Bank and Financial Accounts (“FBAR”)). U.S. persons should consult a tax adviser for more information. Deposit products offered in the U.S. by HSBC Bank USA, N.A. Member FDIC. © 2012 HSBC Bank USA, N.A.
Oceanfront Oasis Meets Italian Charm
Fabulously casual French-American cuisine
lunch
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dinner
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weekend brunch
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elegant private dining
561.655.6060 | 301 australian avenue | palm beach | www.danielnyc.com
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Welcome
P
Dear family, friends, and guests, assions abound at the Palm Beach Food & Wine Festival and what better way to show our love of food and wine, than to double the size of our festival in 2012! Now in its sixth year, with over ten events, the Palm Beach Food & Wine Festival has added daytime events, trade panels, and a newly created charity component Chefs Dish Back™, which involves more than fifteen local and national charities.
While the festival continues to grow, it is important to us to keep every event personal. We seek to create intimate culinary experiences which encompass the best of Palm Beach County: our fine restaurants, golf, beaches, philanthropy and camaraderie, sustainable and organic farming and sunshine. Whether you attend Burgers on the Beach at the Four Seasons Resort Palm Beach or Food Truck: Impossible held after the golf tournament at The Breakers Rees Jones® Course, there will be a roster of nationally renowned master chefs, culinary TV personalities and wine and spirit producers. For chocoholics, Jacques Torres, a.k.a. Mr. Chocolate, is in town. A “slow food” advocate? Then attend Food4Thought at Swank Specialty Produce’s farm or Sustain at PB Catch Seafood & Raw Bar. Love to discuss the notes of a wine? Spend the afternoon with Master Sommelier Virginia Philip and Chef Norman Van Aken. Of course, there’s much more. Turn to page 50 for the complete schedule. I am also very proud to support an array of vital local and national organizations through our Chefs Dish Back™ program. These organizations are seeking to improve the health and well-being of our community through thoughtful food consumption. Learn about these organizations on page 56. We hope you enjoy every morsel of every bite. Welcome to our food movement! Sincerely,
David Sabin Festival Organizer
“
We seek to create intimate culinary experiences, which encompass the best of Palm Beach County: our fine restaurants, golf, beaches, philanthropy and camaraderie, sustainable and organic farming and sunshine.
”
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un f the
sun in
Photographed by Yachin Parham Styled by Danny Santiago Produced by Pomp & Circ
Shot on Location at the Four Seasons Resort, Beachfront On Him: Hugo Boss Three Piece Charcoal Suit, Neiman Marcus, Worth Avenue, Palm Beach; Hugo Boss Purple Pin Dot Neckwear, Neiman Marcus, Worth Avenue, Palm Beach; Hugo Boss Check Dress Shirt, Neiman Marcus, Worth Avenue, Palm Beach; Simonnot Godard Brown Belt, Neiman Marcus, Worth Avenue, Palm Beach On Her: Emilio Pucci One Shoulder Lace Overlay Black Dress, Emilio Pucci, Worth Avenue, Palm Beach; Mawi Hematite with Neon Spiked Panther Head Necklace, Kiosk, Worth Avenue, Palm Beach
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Shot inside 2013 Ferrari FF, Courtesy of Ferrari of Palm Beach On Him: Giorgio Armani Black Tuxedo, Neiman Marcus, Worth Avenue, Palm Beach; Neiman Marcus Red Pocket Square, Neiman Marcus, Worth Avenue, Palm Beach On Her: Escada Black Tuxedo Jacket, Neiman Marcus, Worth Avenue, Palm Beach; Escada Black Tuxedo Pant, Neiman Marcus, Worth Avenue, Palm Beach
Shot on location at The Breakers Palm Beach, Front Lawn On Him: Giorgio Armani Tuxedo Pant, Neiman Marcus, Worth Avenue, Palm Beach; Hugo Boss Black Velvet Blazer, Neiman Marcus, Worth Avenue, Palm Beach; Armani Collezioni Tuxedo Dress Shirt, Neiman Marcus, Worth Avenue, Palm Beach; Tom Ford Silk Bow Tie, Neiman Marcus, Worth Avenue, Palm Beach On Her: Farah Angsana Gold Sequence/Silk Gown Sold Exclusively at John de Medeiros International, Worth Avenue, Palm Beach
For the hostess with the mostess. Maintains chilled whites & cools down room temp reds for perfect wine everytime.
corkcicle.com
T H E A D D R E S S . T H E D E S T I N AT I O N .
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Free to be
Organic & Sustainable
Photographed by Yachin Parham Styled by Danny Santiago Shot on Location at Swank Farms, Loxahatchee, Palm Beach County
On Him: Michael Kors Perforated Suede Racer Jacket, Neiman Marcus, Worth Avenue, Palm Beach; Theory Check Sport Long Sleeve Shirt, Neiman Marcus, Worth Avenue, Palm Beach; Brunello Cucinelli Burgundy Five-Pocket Pants, Neiman Marcus, Worth Avenue, Palm Beach; Simonnot Godard Brown Belt, Neiman Marcus, Worth Avenue, Palm Beach On Her: Lela Rose Floral-Jacquard Sheath Dress, Neiman Marcus, Worth Avenue, Palm Beach; Emilio Pucci Cat Eye Pink Glasses, Emilio Pucci, Worth Avenue,Palm Beach
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Free to Be
Photo Courtesy of Lady Moon Farms
T
he words organic and sustainable are becoming household terms. From the inside out, there is a moving trend towards conscientious consumption, and with such change it falls on us to do some research and jump in faithfully. We asked seven local organic businesses to break down their unique, sustainable farming practices, and answer a set of basic questions. We now have proof that happy cows come from the South too! However per your next social milieu on the topic; let’s figure out where you stand. How do you feel about your groceries? How far did your lettuce travel before you met? Does clean soil sound like an oxymoron? Below is a list of scenarios to help you identify (you may have more than one answer).
Scene: your local grocery/food store, you are shopping for apples: a. You grab a local, organic apple without hesitation. After-all you want beautiful skin and price is no object!
b. You grab a local, organic apple. Sustainable produce is all you buy because of your concern for the environment, you barely glance at the price.
c. You belong to a food-coop where organic, local produce is available exclusively and the prices are fair. You volunteer 3 hours a week for this privilege and bring your own cloth bag to take the goods home.
d. You hold a non-organic apple mid-air above your cart, eyeing the organic section afar. You feel guilty for being ‘frugal’. e. You hold a non-organic apple midair above your cart, eyeing the organic section afar and think you are smart for saving money, since the whole organic, sustainable farming theory is a conspiracy.
f. I’ve never heard the term sustainable agriculture, I can’t keep up!
If you answered f, do not panic. Within minutes you could be using these terms like a pro, feel inclined to sign up for a CSA program, or at least begin to eat for a flawless complexion. Immediately following stay tuned for a proper definition of Sustainable Agriculture, and important comments from our top Palm Beach chef’s explaining how they employ sustainable practices in their work. Enter your crash course in all things organic and sustainable.
Glaser Organic Farms (Organic Raw and Vegan Foods) 19100 Southwest 137 th Avenue, Miami FL (305) 238.7747 glaserorganicfarms.com
Coconut Grove Organic Farmers Market 330 Grand Avenue, Miami FL Sat 10am - 7pm
Stan Glaser was trained as an architect. Subsequently he traveled for several years in the Far East and India, watching and learning a new way to eat and look at food. He returned to pioneer a new vegan/raw culture which he keeps alive and well on Glaser Farms in Southern Florida. IN OPERATION: 35 years. In 1979 Stan Glaser started the legendary farmer’s market in Coconut Grove, it’s still running strong. ORGANIC/SUSTAINABLE PRACTICES: ‘Quality living soil’ is the secret ingredient, and one of the sustainable practices behind the success of Glaser Farms. They use no pesticides. “Striving for harmony between our bodies and the Earth”. Fruits, vegetables, flowers, sprouts and herbs are grown on the farm under 100% organic certification by the USDA. (United States Department of Agriculture).
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Free to Be SPECIALTY ITEMS: Salads, juices, nut butters, dressings; deserts (they are famous for their pies), sugar free ice cream (nut based and dairy free); goat milk, kefir, and feta Cheese (all locally produced); and prepared vegan and raw foods of an amazing assortment. UNIQUE: Glaser produces a wealth of prepared organic foods and body products, using as little processing as possible. The website is quite informative about sustainable agriculture, and organic living. The market is an institution in Coconut Grove, evidence by the crowds it draws. You will catch Stan with his impeccably organized boxes (you can’t take the architect out of the man).
Lady Moon Farms Headquarters 1795 Criders Church Road Chambersburgh, PA (717) 369-2113 Bainbridge, Georgia Punta Gorda, Florida ladymoonfarms.com
Lady Moon Farms, as poetic a name can be, embraces the organic philosophy by law and spirit wholeheartedly. From humble beginnings they have grown exponentially in recent years. The soil is rich, the customers loyal, and the employees whistle while they work.
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IN OPERATION: First certified in 1988 in the keystone state of PA by founders Tom and Chris Beddard. ORGANIC/SUSTAINABLE PRACTICES: Very aggressive soil building program, bringing soils that had been overused and underappreciated back to life with copious amounts of compost, cover crops, rock minerals and crop rotations. No synthetic pesticides, herbicides or petroleum based fertilizers. Social justice is honored by fair and honest treatment of the staff, and lastly allowing their farms to provide friendly habitat for wildlife SPECIALTY ITEMS: Seasonal: summer tomatoes, peppers and squashes; fall and spring kale, chards, lettuce and all kinds of veggies in between. Standouts are heirloom tomatoes and an heirloom medley mix of cherry tomatoes. They grow what is said to be the sweetest grape tomatoes in FL and the greens are known for their nutrient density, enhanced by the mineral rich soils. UNIQUE: Fanatical about freshness Lady Moon ships products within a day or so of harvest, and deliver highquality produce year round with locations along the east coast. The employees feel valued, respected and well compensated. Check out their Facebook page for farm updates, questions answered about farming, and helpful links and recipes. They also run contests giving away Lady Moon Farm shirts!
UNIQUE: Pork is pasture raised. I had to hear this twice for it to sink in, you hear about other types of animals being pasture raised, but never pork. This is truly unique.
Thompson Farms
2538 Dixie Rd., Dixie GA 31629 (229)263.9074 / Toll Free: (866)463.9218 thompsonfarms.com
I was blown away by the fresh and flavorful taste, not to mention the assurance that these hogs were treated with such care. Go out and get some today or order online!
Discovering Thompson Farms as a city girl, if I can say--this is my favorite pork farm. Besides unbelievable quality and taste, from the people to the products they are 100% the real deal. IN OPERATION: The Thompson family of Dixie Georgia has been raising hogs since the 1930’s. In the past 8 years they have cultivated an all-natural pork farm. ORGANIC/SUSTAINABLE PRACTICES: They maintain the only 5+ rating from the Global Animal Partnership of America. This is the highest rating available on the market for meat farms. The hogs are raised free range. There are no antibiotics or hormones used. They use no barbed-wire or wood fencing, no harmful pens, just one simple strand of electric line around the perimeter of the property SPECIALTY ITEMS: Country Smoked Sausage. In an allnatural casing, this meat is smoked with peach wood right from the farm (a milder smoke doesn’t overpower the flavor of the meat) done on the premises.
Paradise Farms
19801 SW 320th Street, Homestead, FL 33030 (305) 248-4181 | paradisefarms.net
What you see is what you get, and the feng-shui landscape is just the beginning. A farm that is through-and-through beautiful, with edible flowers and highly nutritious greens— a visit might be worth a thousand words. IN OPERATION: The owner Gabriele Marewski bought an abandoned avocado grove in 1999 and transformed it into what is now Paradise Farms Organic. ORGANIC/SUSTAINABLE PRACTICES: Certified organic and biodynamic principles are in place. SPECIALTY ITEMS: : Microgreens, baby greens, oyster mushrooms and edible flowers. They have 52 (plus) different
Free to Be varieties of edible flowers throughout the year. In the spring they have an edible flower walking tour, now that’s unique. UNIQUE: The farm design is based on sacred feng-shui geometry. Philosophy: “I believe that form is as important as function and that we should work in beauty. The farm has a wonderful relaxing energy that we call “being in our bubble” says Gabriele. “Our guests immediately pick up on it and truly enjoy their time here.” Check out the website for these events: “Dinner in Paradise”, and “Brunch in Paradise”, where Miami’s best chefs create dishes from the farm products, and serve it ‘farm to table’. Bed and breakfast stays are available.
Gaby’s Farm
25905 Southwest 197th Avenue, Homestead, FL 33031 (305) 246-7702 | gabysfarm.com
The list of exotic tropical fruits harvested for these all natural gourmet ice creams and sorbets is staggering. If you go on the website under the flavors category you will see what I’m talking about. Mystery, intrigue, beauty, aroma, history, passion and nutrition are the makeup for these delectable treats.
IN OPERATION: Gaby’s farm orginated in 2000. Not solely for profit but to experience the tropical fruit production, it wasn’t until 2005 that the promotion of cremes and sorbets were born. ORGANIC/SUSTAINABLE PRACTICES: Maintaing an organic philosophy is at the heart, there are no pesticides used in the farming of these tropical fruit, ingredients are all natural with no artificial flavors or colors. SPECIALTY ITEMS: Exotic Tropical Fruit: Sappote, Cashew Apple, Canistel, Guanabana, Jackfruit, Guava, Dragon fruit, Sapodilla, mango, pineapple, passion fruit…etc. The lists go on. UNIQUE: Besides all of the above, with no artificial flavoring, these desserts have a very high ratio of fruit to cream. Because of the fresh fruit, it is rich in vitamins. So you heard it here first ladies and gentlemen: this ice cream is good for you. Jumping Jackfruit anyone? Or how does Vanilla Shiraz tempt your palate? After tasting Gaby’s Farm, you will never see ice cream the same again. Lucky you South Florida!
Swank Farms
(specialty produce, Hydro-Natural) 14311 North Road, Loxahatchee, FL 33470 | (561) 202-5648 swankspecialtyproduce.com
Swank Farms is a wonderful turn of expression for an agricultural project that is dressed to impress. My very first hydroponic (sans soil) farm visit, I dutifully admired. It presents as both chic, and futuristic which is perfect for Southern Florida. Next stop: Mars. IN OPERATION: 10 years in business as a husband and wife team. ORGANIC/SUSTAINABLE PRACTICES: The Swanks utilize organic pest and disease control aka: no fungicides, herbicides or pesticides. Organic nutrition is listed on the packaging. Drip tape is used for irrigation, and a nutrient film technique is employed for all their hydroponics (including recycled water). SPECIALTY ITEMS: The lettuces are the most popular, cultivating the hydroponic growing practice (longest running in the area). Most everything they grow is a specialty. They also offer a small CSA program. UNIQUE: Diversification of the varieties they grow. Farm to table events! Swank is hosting the Palm Beach Food & Wine Festival FOOD4THOUGHT, how appropriate. You won’t want to miss it. December 9, 12:00pm – 4:00pm.
White Oak Pastures 22775 Highway 27, Bluffton, Georgia 39824 | (229) 641.2081 whiteoakpastures.com
“In nature there is no waste. We endeavor to operate our abattoirs the same way”. The Harris family farm seeks humane treatment of their livestock and their workers. IN OPERATION: The Harris family has been raising cattle in South Georgia since 1866, through 5 generations. ORGANIC/SUSTAINABLE PRACTICES: Beef, chicken and lamb are free-range, and eggs are pastured (800 heritage-cross breeds of laying hens). They maintain zero waste operations on the two processing plants which are partially solar powered! SPECIALTY ITEMS: They raise grass fed beef, lamb, goats and pastured chickens, ducks, geese, guineas, turkeys and rabbits. UNIQUE: This is the only farm in the United States with an onfarm, USDA inspected, zero waste red meat and poultry abattoirs. White Oak Pastures beef and poultry are Certified Humane. The poultry is Step 5 rated by the Global Animal Partnership, and the processing plant is Animal Welfare Approved!
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Sustain Palm Beach
SUSTAIN PALM BEACH definition for sustainable agriculture Sustainable agriculture involves food production methods that are healthy, do not harm the environment, respect workers, are humane to animals, and support farming communities. Sustainability normally includes buying food as locally as possible, assuming that it is sustainably produced.
Taste Palm Beach asks these chefs, how do you employ sustainable agriculture in your work? Virginia Philip
Lindsay Autry
Virginia Philip Wine Shop & Academy “My employees get a kick out of me. I recycle anything that I can. Our building does not recycle so all of our bottles are collected and recycled at our homes. (Ditto with paper.) If I can use the back side of paper, I try to do so. We do recycle all cardboard, which our building does do. Most recently, I purchased hard plastic plates to utilize for employee meals so we would cut down on paper plates. Anything we can do to help save the environment, we implement at the shop.”
Sundy House “I spend the majority of my day talking to local farmers and purveyors trying to source as many sustainable products as possible. Teaching my staff the importance of our ingredients and where they come from only helps to build a stronger team and instill an appreciation for the food they are preparing and serving.”
Aaron Black PB Catch “Sustainable agriculture and aquaculture are imperative if we are to protect the populations of wild species and promote healthy and ever improving local ingredients. We are constantly searching for new and local ingredients that are sustainable. The Venus clam is our current star.”
Dean James Max 3030 Ocean “We create a work environment that is driven by passion and use purveyors and products that have that same focus. We try to keep things local to both support those around us and because it ensures the highest quality of product.”
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Michael Wurster Malcolm’s “We have developed relationships with our local farms and have told them what we are looking for prior to their planting to ensure that we are supporting them and that we are cooking in the season. I have had the pleasure of working closely with Jodi Swank and her family, who run sustainable farm, to develop our menus. We speak weekly about products that I am looking for and adjusting our menu to what she is growing. I look closely at our relationships and always source locally before looking outward. We work closely with Gary’s Seafood before we look at our menus and what we want to do for the season along with Bemka Caviar to ensure that the caviars that we offer are responsibly farmed for the species survival. As a chef the most important thing that I can do is to ensure that the ingredients that we use are available for the next generation of chef’s that come through our kitchens.”
Arnaud Chavigny
Mariya Kovacheva
Café Boulud “I try to work with farmers for fruits, mangoes, peaches, strawberries, and also to look for fair trade products.”
Café Boulud “Our guests are more and more interested in learning that the wines they enjoy are produced in an environmentally-friendly manner. Selecting wines made by using sustainable practices assures me that I offer not only excellent quality wines, but also that I promote wines that are increasingly competitive on the market. I encourage such wines on Cafe Boulud’s list and love to share the wines’ with our guests and my team.
Darryl Moiles The Four Seasons Palm Beach “We utilize our garden not only for product, but also for education. We are also involved with local farmers and source many of our products direct from the farms.”
Jim Leiken Café Boulud “We employ sustainability by cultivating strong relationships with local farmers and fishermen, and trying to showcase their products to our customers. As chefs, we have an important role in educating our customers about not just new products or novel preparations, but about the virtues of locally-raised produce, meat and dairy, and locally-caught fish. My hope is always that they will try something at our restaurant that makes them look at an ingredient they might have taken for granted before in a different light, and realize that our food tastes better because of where it comes from. And if that makes them head to the green market instead of the supermarket, or seek out locally-grown eggs instead of eggs that come from a thousand miles away, then I am doing my job.”
Jeff Simms The Breakers Palm Beach “Respect for the environment has long been a guiding principle of our business practices and we understand the need to protect and preserve our environment. We are doing our part by minimizing waste, educating our customers and employees and increasing awareness. We buy local sustainable products as much as possible regardless of the price point. We encourage our customers to give us the leeway to recommend or change menu items based on local availability versus shipping in products from around the world. Another example of our commitment is our weekly Green Market featuring local sustainable products for our team members.”
Jennifer Reed The Sugar Monkey “I buy local produce when it is available, and buy from other small farms and producers when it’s not available here.”
Julien Gremaud Pistache “By supporting sustainable agriculture, we also support the nearby fishermen and community. This allows us to produce a menu where local seafood is the star. From a flavored perspective, locally-caught is inherently fresher.
Clay Conley Buccan “We buy locally, organically and seasonally as much as possible. We also recycle, provide filtered water in reusable glass bottles, use energy efficient lighting and appliances, and are intensely efficient with our internal food production in order to reduce waste.”
Zach Bell Addison Reserve Country Club “My role as a chef in the cycle of sustainable agriculture is simple. It is my responsibility to support the farmers and producers that are practicing and perfecting their ecologically renewable systems in their operations. Being able to introduce our club members and my cooks to the great produce that is the fruit of their labor is a great feeling. It is too tempting in a busy restaurant, hotel and club environment to forget about these artisans and take the easy way out with our purveyors, but it is up to us to keep them thriving.”
If cooking is an art form, consider this a masterpiece.
Creekstone Farms Premium Black Angus Beef is USDA-certified and raised & grazed in the USA. Always tender. Always delicious. Creekstone Farms makes every meal a work of art.
Create your own masterpiece at creekstonefarms.com.
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150 WORTH AVENUE | SUITE 119 | PALM BEACH | 561.837.6497 34
MADE IN AMERICA WITH LOVE ™ | WWW.ALEXANDANI.COM
Foodie Finds
FOODIE FINDS Decadence
Virginia Cocktail Peanuts Go Black Label with these decadent uptown treats. We recommend the Dark Chocolate. Handcrafted from the Naveskin River in Virginia, they have the freshness and crunch of a premium quality you can expect from any international brand. High in antioxidants, so you can be beautiful from the inside and out. Available at mvsbest.com and at Henri Bendel. 4oz can ($7)
Local
Beecher’s Handmade Macaroni & Cheese West meets East with this Seattle based, award-winning handmade cheese company. They use milk from local herds, at each location (Pike Place, Seattle / Flatiron, NYC), free of bovine growth hormones, hydrogenated oils, nitrates and polysorbates. Try the signature 15-month aged Flagship, or give the gift of the World’s Best Mac and Cheese Kit. Available at beechershandmadecheese.com ($58).
Acme Homemade Bread Old World tradition meets New World charm, in this neighborhood haunt. Farm to table sets the bar high; try the sourdough bread. Lunch entrees and sweets are fresh and abundant. It will be hard to choose unless you become a regular like we did. Available at their Midtown Miami bakery and myacmebakery.com ($5)
Sparkling Rose, Trump Winery Jacques Torres Chocolate This chocolatier is the modern day Willy Wonka, with a combination of chocolate factories, chocolate bars, and retail stores throughout the Big Apple. Indulge in handcrafted artisan chocolates, all natural ice-creams, mesmerizing hot chocolate and pastries all made with premium natural ingredients and all made from scratch. Order a sampling online at mrchocolate.com. Choice 25pc ($36).
A name by any other would smell as sweet...and Trump makes it sparkle. Representing the Kluge Estate, this award-winning Brut Rose is made via Méthode Champenoise with the estate grown Chardonnay and Pinot Noir. Grapes are handpicked at night and aged in the bottle for 22 months. Sold in 19 states, available trumpwinery.com or visit the vineyard and make a day of it! ($29)
The Sugar Monkey Playful, American inspired pastries are made with fresh organic ingredients. Jennifer Reed’s classical French training guarantees that there is no monkey business behind these passionate cakes (custom, starting at $35 for 6”) or send the Snikerdoodle Gift Tin. Available at thesugarmonkey.com ($30)
Sustainable Luxury Caviar California’s Tsar Nicoulai It’s sustainable caviar from the USA. Happy sturgeon are farmed in sunny California, offering an alternative to imports and traditionally harvested caviar. Sustainably speaking, this is important for the preservation of wild sturgeon, and creates consistent quality and taste. Try the California Reserve or go for the Crown Jewel, you deserve it! Reserve ($125), Crown Jewel ($720).
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Foodie Finds
Winter Season Must Haves
Van Cleef & Arpels Plumes de Him by Hanae Mori Parfums Martin-Pêcheur Hanae Mori proverb: “Fragrance accomplishes in moments what conversation achieves in hours”. Now he has a reason to remain silent. Sculpted over ten years, a woody oriental fragrance for men. (top notes) bergamont, mandarin, grey pepper, violet leaves, cardamom: (middle) fig tree wood, tonka bean: (base) teak wood, white cedar, fir balsam, must and amber. Available at hanaemoriparfums.com. Eau de Parfum, 3.4oz ($95).
Look gorgeous and bring in positive energy for 2013, with beautiful feathers of the Kingfisher. “Plumes de Martin-Pêcheur” necklace from the “Palais de la Chance” collection featuring round diamonds, round sapphires, round black spinels, round Paraiba-like tourmalines and 2 pear-shaped sapphires set in 18K white gold by Van Cleef & Arpels. Price upon request.
Coola Organic Suncare Farm-to-face, celebrity favorite Coola Organic Suncare sources their ‘all-organic’ ingredients locally. Using plant phytoprotectors, this brand is cruelty free, solar powered, and green friendly. The Classic Plumeria SPF 30 smells so pretty, you’ll wear your sunblock at night. Four Seasons Resort boutique, Palm Beach, or coolasuncare.com. 5oz./140ml ($30).
2013 Ferrari FF Take the best of both worlds, with the 2013 Ferrari FF, complete with a shooting break body style and 6.3 liter V12 engine. Modeled after a modern version of the 1961 Ferrari 250 CT Breadvan racecar, this four-seater has four wheel drive and hits a maximum speed of 208 mph. Luxurious and sporty, just like you, it can sprint from 0-60 in 3.7 seconds... in case you’re running late for that meeting, Batman. Price upon request at Ferrari of Palm Beach.
Chefs Corner
Corkcicle It’s a cork, it’s an icicle, it’s...very cool. Multi award-winning, and a true American story of ingenuity, this product is the modern day answer to the dated wine bucket. Whether you are classic or colorful there is a Corkcicle for any consenting adult; mix and match if you can’t commit. Available at corkcicle.com ($25)
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Le Nid, Ramequin of Christian Ghion
King Cube Ice Trays by Tovolo
The modern egg has a new throne. Collaborated by designer Christian Ghion, and French chef Pierre Gagnaire. Cook and serve your eggs in this stoneware design, equipped wtih a steel ring for baking and perched on a steel trestle, for the ultimate highlight. Available at Alessi flagship store NYC, or alessi.com ($60).
As my sister calls them, the ‘Mad Men’ cubes, these chic King-sized ice cube trays are the height of style. Made of Silicone, each tray makes 2 inch ice cubes for drinks. Sophisticates know all too well that the larger cube melts slowly, which prevents your cocktail from diluting. And they look cool as hell. Sold at the fashionable, Whisk in NYC, and whisknyc.com ($9)
Foodie Finds
FESTIVAL WINE PICKS Sustainable Wine Seghesio Zinfandel
Chamisal Stainless Chardonnay
Champ de Rêves Pinot Noir
It’s full-bodied, dry and spicy, with briary flavors of wild berries, mocha, tobacco, leather and exotic spices. More importantly, it’s absolutely delicious. The grapes come from Seghesio’s best vineyards in the Alexander and Dry Creek valleys. ($22)
Chamisal focuses on developing long term-relationships with sustainably farmed vineyards from very cool coastal areas and warmer inland areas. This complex wine exhibits classic varietal characteristics with aromas of ripe pineapple, fresh Gala apples, pear and candied lemon. The palate has a weight that belies its unoaked status with a rich entry of fresh citrus fruit that leads into secondary aromas of fig and mineral. Finishing clean and crisp with lingering acidity, the wine is fresh and vivacious with a dense mid-palate. This vintage proves that with the right grapes and winemaking, Chardonnay does not need oak or malolactic fermentation to shine. ($18)
Characterized by aromas and flavors of blue/black fruit, floral and spice elements, earth and a distinct minerality, Champ de Rêves’ calling card is its mouthfeel, which exhibits both a silky textural trait and a fi rm, gravelly structure that’s a testament to its high altitude origins. ($38)
Seghesio Zinfandel practices sustainable farming: • Our farming is in the Fish Friendly Farming Certification Program with our efforts to protect streams and rivers adjacent to our vineyards from detrimental run-off. • Pesticide usage is reduced naturally with the introduction of predator habitats (i.e., bat boxes, bird houses.) Also, native and seeded cover crops help reduce dust, thus naturally reducing mite populations. • Every vineyard is planted with winter cover crops intended to hold precious soils in place while their roots host a rich mixture of beneficial micro-organisms that provide nutrition to the vines. • In preparation for a new vineyard planting, no chemicals are used. Rather, a massive plow is employed to break up and turn fi ve feet of the soil. Then, roots that would have been fumigated in the past are removed by hand.
Duval-Leroy Brut Champagne Providing a perfect balance between fi nesse and power, it draws out flavors of dark chocolate, cinnamon and roasted yellow figs, expressing its subtle and melt-inthe-mouth vinosity. It was the only Champagne recognized by Wine Spectator magazine in its Top 100 classification for 2008 ($43)
Guigal Côtes du Rhône Rouge Guigal CDR Rouge has scents of fresh fruits with red berries and spices, while the mouth feel is full, round and racy with rounded and smooth tannins. A full-bodied, rich and intensely aromatic wine. Overall, the wine is full with a long fi nish and plenty of elegance and fi nesse due to the well-balanced tannins and fruit. Guigal CDR Rouge is a red blend comprised of 45% Syrah, 52% Grenache, 3% Mourvèdre and the average age of vines is about 35 years. ($15)
To purchase, or for more information about these wines:
Virginia Philip Wine Shop & Academy
101 North Clematis Street #150 West Palm Beach, FL 33401 virginiaphilipwineshopacademy.com | P. 561.721.6000
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Society 2011 Palm Beach Food & Wine Festival
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FOUR SEASONS
It wouldn’t be a Palm Beach event without a little sand between your toes, but due to the weather, the Four Seasons Palm Beach’s outdoor contemporary pool deck party was moved indoors at the last minute. The kick-off celebrated 2010 James Beard Award winner Michael Schwartz’s and Four Seasons’ executive chef Darryl Moiles’ love for fresh, local ingredients.
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Photos by: LILA PHOTO
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(1) Char-grilled leg of lamb with Greek farro salad, French feta and salsa verde. (2) John & Henni Kessler, Chef Michael Schwartz. (3) Carli Smith of Palm Beach County Convention and Visitors Bureau, Alan Reichbart of Four Seasons Palm Beach and Mary Beth Stanley (4) Joan Klann, Carina Effenberger. (5) Steve & Amanda Katz. (6) Nathan & Andrea Eastaugh, Melissa Gonzalez, Lisa & David Claffy of Bacardi USA. (7) Chef Michael Schwartz, Festival Organizer David Sabin, Four Seasons Executive Chef Darryl Moiles, Jason Brian & Brianna Mahler of Autocricket.com
Society 2011 Palm Beach Food & Wine Festival
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BREAKERS 3 6
The illustrious dinner at The Breakers honored food critic and author John Mariani. Culinary chops were prepared by chefs David Burke, Scott Conant, John DeLucie, Michael Schwartz and Jeff Simms, who all shared responsibility in the evening’s five-course Italian epicurean experience
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Chef David Burke Chef Scott Conant Chef John DeLucie Chef Michael Schwartz Chef Jeff Simms
(1) Jeff Fowler, David Sabin, Amen Pawar-Larosa, Kym Bichon (2) Lucy & Jared Perlin (3) Arlene & Jeff Goldstein (4) Ian & Ashley Robinson, Joan & Alvin Bever (5) Ramon & Gloria Mirabales (6) Celebrity Chefs David Burke, Jeff Simms, John DeLucie, Scott Conant, Michael Schwartz (7) Fried gnudi with lemon creme fraiche, parmigiano and black truffle hors d’oeuvre (8) Cocktail Reception Photos by: LILA PHOTO
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Society 2011 Palm Beach Food & Wine Festival
CAFE BOULUD at the BRAZILIAN COURT
Break bread with the Café Boulud crew. James Beard Award-winning chef Daniel Boulud with New York’s mixologist Xavier Herit joined Café Boulud Palm Beach’s executive chef Jim Leiken and pastry chef Arnaud Chavigny for an evening celebrating the yin and yang of amusebouches and cocktails.
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Chef Daniel Boulud Chef Jim Leiken Pastry Chef Arnaud Chavigny Mixologist Xavier Herit
Photos by: LILA PHOTO
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(1) Orchid ice balls are prepped in advance for white cosmopolitans. (2) Mixologist Xavier Herit pours white cosmopolitans (3) Chef Daniel Boulud and Cafe Boulud’s Executive Chef Jim Leiken in the kitchen (4) Cafe Boulud’s Pastry Chef Arnaud Chavigny, Chef Daniel Boulud, Mixologist Xavier Herit, Cafe Boulud’s Executive ChefJim Leiken (5) Panisse and piquillo, crisp chickpea batons with spicy red pepper compote. (6) Cafe Boulud‘‘s fountain (7) Allison & Don Gulbrandsen
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BUCCAN 4 1
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A quintet of southern chefs stormed Buccan’s kitchen for this hip and trendy evening. Hosting chef Clay Conley welcomed chefs Dean James Max, James and Julie Petrakis and Stephen Stryjewski. Each chef presented a signature hors d’oeuvre paired with an artisanal cocktail, then teamed up for a five-course dinner.
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(1) Local wahoo poke, swank beets, crispy shishito, Indian grapefruit bubbles (2) Susan Cohon, John & Henni Kessler (3) Brent & Alana Borland (4) Karen Swanson, Sonja Stevens (5) Clay & Averill Conley (6) Creme caramel with local citrus and Earl Grey tulle (7) Chris Knapp, Lindsay Iding, Andrew Wieseneck, Mark Imberston, Erika Iding (8) Buccan Dining Room (9) Michelle Farmer, Tiffany Guttenplan, Jeff Fowler, Peter Farmer, Katherine Lande, Shamin Abas, Sam Fisch, and Courtney Brown
Chef Clay Conley Chef Dean James Max Chefs James and Julie Petrakis Chef Stephen Stryjewski
Photos by: LILA PHOTO
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Society 2011 Palm Beach Food & Wine Festival
GRAND TASTING at 150 WORTH “Come hungry, leave full” is the Grand Tasting’s motto. The closing event featured local restaurants serving up small plates and spirits and wine by Premier Beverage. Then three local chefs—Charlie Soo, Roy Villacrusis and Peter Ziegelmeier— competed in the Grand Chef Throwdown. The winner Villacrusis received a $5,000 cash prize and $5,000 was donated to the James Beard Foundation in the winner’s name, sponsored by Creekstone Farms Premium Black Angus Beef. Scott Conant served as a celebrity judge, while Ingrid Hoffmann emceed the event.
Chef Scott Conant Ingrid Hoffmann Chef Allen Susser Chef Jim Leiken Chef Dean James Max Chef Darryl Moiles Chef Stephen Stryjewski
Photos by: LILA PHOTO
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(1) David & Nicole Atkinson (2) Grand Tasting attendees (3) Ingrid Hoffmann hosting the Annual Grand Chef Throwdown presented by Creekstone Farms Premium Black Angus Beef (4) Mandy Krammel, Alan Fried (5) The crowds at the stores at 150 Worth. (6) Carli Smith, Christine DiRocco, Mary Beth Stanley (7) Hors d’oeuvre (8) Judges Scott Conant, Jan Norris, Liz Balmaseda
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CHILDREN │ COMMUNITY │ PRIORITY Premier Beverage Co. is one of the largest wholesale distributors of wine, spirits and non-alcoholic beverages in Florida. The company sells and distributes to licensed retailers throughout the state from facilities in Jacksonville, Miramar, Orlando, Pensacola and Tampa. Premier Beverage Co. is part of The Charmer Sunbelt Group, one of the nation’s bottled water and other non-alcoholic products. independent companies operating in Alabama, Arizona, Colorado, Connecticut, Delaware, Florida, Maryland, Mississippi, New Jersey, New York, Pennsylvania, South Carolina, Virginia and The District of Columbia. The company’s vision is to be recognized as a superior and socially responsible distributor of alcoholic beverages in all regions where it conducts business.
The Distributor of Choice Committed to the Responsible Sales and Consumption of Wine and Spirits
45 Premier Beverage Company encourages you to drink responsibly.
SWANK FAR M N a t u r a l. F r e s h. E l e g a n t. swankspecialtyproduce.com
csa ~ farm events ~ chef resources ~ green markets
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AutoCricket.com will find you the best price in YOUR area.
2012 Palm Beach Food & Wine Festival December 7th – 11th
5 DAYS 11 EVENTS 45 CHEFS 2012 Palm Beach Food & Wine Festival December 7th–11th FRIDAY DECEMBER 7, 2012 Golf Digest® Celebrity Chef Golf Cup and Food Truck: Impossible Presented by Regions Wealth Management Get your game on with golf pros, VIPs, fellow chefs and restaurateurs. After the tournament, festivities continue with a high-stakes, high-energy food truck challenge. Robert Irvine, host of Food Network’s hit shows “Dinner: Impossible” and “Restaurant: Impossible” will be the final judge on which truck wins the right to set-up at the Grand Tasting finale at the stores of 150 WORTH. Location: The Breakers West Golf Course, West Palm Beach Time: 12pm – 6pm Ticket Price: Tournament: $400 per single player and $1,100 per Foursome (3 people per Foursome plus chef)
SATURDAY DECEMBER 8, 2012 Daniel and Friends Chef Welcoming Party Festival Kick-Off Event
Trade Talk Panels presented by Bullfrog & Baum
Kick-off this year’s Festival with internationally acclaimed Chef Daniel Boulud in the legendary garden courtyards of Cafe Boulud Palm Beach. Experience exquisite eats and drinks by the master himself, entertainment and scintillating conversation with new and old friends at this lively opening reception.
How To Build Your Brand Without Selling Out
Location: Café Boulud, Palm Beach Time: 7:00pm – 10:00pm Ticket Price: $100
Television shows, endorsements, appearances, product lines, books, you name it! A successful chef’s career is no longer defined by their work in the kitchen. The challenge, however, is maintaining one’s credibility while taking advantage of these new opportunities and revenue streams. Location: Four Seasons Resort Palm Beach, Royal Poinciana Ballroom I Time: 11am-12pm Ticket Price: Free for trade Moderator: Jennifer Baum Panelists: Daniel Boulud, David Burke, Marc Murphy, John Kunkel
Purchase Tickets for Palm Beach Food & Wine Festival Online: pbfoodwinefest.com Like us on facebook.com/PBFoodWineFest | Follow us on twitter.com/PBFoodWineFest.com
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Burgers by the Beach Whose burger reigns supreme? You be the judge as chefs prepare and share their signature burgers at the exclusive oceanfront setting of Four Seasons Palm Beach. Enjoy true grilling and chilling in relaxed Palm Beach elegance at one of the finest sweeps of sun-splashed beach in South Florida. Location: Four Seasons Resort, Palm Beach Time: 12:30pm – 3:30pm Ticket Price: $95
2012 Palm Beach Food & Wine Festival 2012 Palm Beach Food & Wine December 7th – Festival 11th
December 7 – 11th
SATURDAY DECEMBER 8, 2012 Corks & Champagne with Bites by Norman Join Master Sommelier Virginia Philip and Chef Norman Van Aken at the new Virginia Philip Wine Shop & Academy for this intimate afternoon event. Guests will enjoy creative food bites by the “founding father of New World Cuisine” with tastes of selected wine and champagne, paired flawlessly by the American Sommelier Association’s “Best Sommelier in the U.S.” Guests will also watch a food demonstration, receive recipes, and learn why the wines were chosen and how each complements the other. Location: Virginia Philip Wine Shop & Academy, West Palm Beach Time: 1pm – 2:30pm Ticket Price: $75
SUNDAY DECEMBER 9, 2012 An Evening with Le Cirque – A Tribute to Sirio presented by Cheney Brothers
Food4Thought: A Farm-to-Table Lunch presented by Panache Party Rentals
Indulge in the decadence of one of the most celebrated restaurants in the world, Le Cirque of New York City. Celebrated chefs David Burke, Daniel Boulud, Marc Murphy, Jacques Torres and, of course, the restaurant’s own Olivier Reginensi prepare the dinner of dreams in a tribute to owner and maitre d’, Sirio Maccioni. Hosted by no other than the renowned Breakers Palm Beach, and featuring both the iconic décor of Le Cirque and the famed Sirio himself, all senses will be ignited at the recreation of this legendary establishment.
A true farm-to-table event, hosted at Swank Specialty Produce’s organic and hydroponic farm. Join renowned chefs Mike Lata, Robert Irvine, and Bravo’s “Top Chef” Kevin Sbraga and more “on the farm,” dine al fresco in Swank’s fields of greens and enjoy a special charity polo match, then tour the hydroponic growing houses. Utilizing the best of Florida’s farmers, ranchers and artisan producers, these chefs will produce the freshest, multi-course.
Location: The Breakers, Palm Beach Time: 7:00pm – 10:30pm Ticket Price: $250
Location: Swank Farms, Loxahatchee Time: 12:00pm – 4:00pm Ticket Price: $200
Sustain presented by VerTerra Dinnerware Staged at the new PB Catch Seafood & Raw Bar, Sustain continues the feel-good theme with a sustainable menu that focuses on local seafood. Chef Marc Murphy, celebrated restaurateur, television personality, and Food Network’s “Chopped” judge, will be the evening featured chef working alongside his sommelier David Lombardo and PB Catch’s chef Aaron Black to create a magical, fresh and thoughtful evening. Location: PB Catch, Palm Beach Time: 6:30pm – 9:30pm Ticket Price: $125
Purchase Tickets for Palm Beach Food & Wine Festival Online: pbfoodwinefest.com Like us on facebook.com/PBFoodWineFest | Follow us on twitter.com/PBFoodWineFest.com
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2012 Palm Beach Food & Wine Festival December 7th – 11th
MONDAY DECEMBER 10, 2012 Southern Hospitality: Pig and the Goat Goat versus pig versus lamb: a rendezvous of rotisseries. Bravo’s “Top Chef” winner Stephanie Izard, who received Saveur magazine’s first ever “America’s Best New Restaurant” accolade and James Beard Award-winner Stephen Stryjewski join local favorite Julien Gremaud to showcase a rendezvous of rotisseries. Each chef will slow roast their signature fare at Pistache FrenchBistro in downtown West Palm Beach. This scrumptious soirée and multi-course meal offers a perfect opportunity to discover your inner bon vivant. Take the afternoon off and luxuriate in that southern hospitality. Bon appétit, y’all! Location: Pistache French Bistro, West Palm Beach Time: 12:00pm – 3:30pm Ticket Price: $125
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TUESDAY DECEMBER 11, 2012 The Last Supper presented by PNC Wealth Management This evening highlights the talents of some of the most notable chefs in the country at the hottest restaurant in town, buccan. Clay Conley, James Beard Award-nominee for Best Chef: South 2012, hosts this year’s winner, Chris Hastings, along with 2009 winner Mike Lata, 2012 fellow nominee and “Top Chef” Jeff McInnis, and pastry chef extraordinaire Elizabeth Falkner at his Palm Beachrestaurant. All will be cooking front and center in Conley’s open, expedition kitchen at this festive, celebratory dinner with friends. Location: Buccan, Palm Beach Time: 7:00pm – 10:00pm Ticket Price: $175
6th Annual Grand Tasting at the stores at 150 Worth presented by Autocricket.com Winemakers, artisans and nearly 30 chefs and restaurants from Miami to Palm Beach and from New Orleans to New York will showcase their skills at the Annual Grand Tasting amongst the premier boutiques of 150 WORTH. Adding to the gastronomic excitement, the annual Grand Chef Throwdown presented by Creekstone Farms Premium Black Angus Beef will once again offer a $10,000 prize to the winning chef of this head-to-head cooking challenge. Celebrity judges including Chef Norman Van Aken and more will determine whose cuisine reigns supreme. Chef Roy Villacrusis, one of the Palm Beaches’ most ubiquitous chefs, returns to defend his title. Gilt City Lounge hosted by Alex & Ani. Location: The stores at 150 Worth Time: 6pm – 9pm
Ticket Price: $125
2012 grand tasting participating restaurants PALM BEACH
3800 Ocean Angle at The Ritz Carlton Bobbie Sue BBQ Cha Cha’s Cantina Chunkie Dunkies Cucina Dell Arte Darbster Echo Four Seasons Resort
Purchase Tickets for Palm Beach Food & Wine Festival Online: pbfoodwinefest.com Like us on facebook.com/PBFoodWineFest | Follow us on twitter.com/PBFoodWineFest.com
Ironwood Lantana Jacks Leila Malcom’s at The Omphoy Nick & Johnnies Palm Beach Grill PB Catch Pistache The Little House The Sugar Monkey
White Apron Catering DELRAY BEACH
DADA D’Angelo Trattoria Max’s Harvest Sundy House BOCA
Addison Reserve
MIAMI
Blue Collar Bulldog BBQ The Dutch Khong River House Tuyo Yardbird Southern Table & Bar NEW ORLEANS
Cochon
2012 Chef Yearbook
CHEFS & WINE EXPERTS Do You Know Who’s Who?
Aaron Black, Andrew McNamara, Andrew Schor, Arnaud Chavigny, Charles Steadman, Chef Bee, Chris Hastings, Clay Conley, Daniel Boulud, Daniel Serfer, Darryl Moiles, David Burke, David Lombardo, Dean Max, Elizabeth Falkner, Fabio Viviani, Gordon Maybury, Howard Kleinberg, Jacques Torres, Jeff Benjamin, Jeff Mauro, Jeff McInnis, Jeff Simms, Jennifer Reed, Jim Leiken, Julien Gremaud, Kevin Sbraga, Lindsay Autry, Olivier Reginensi, Marc Murphy, Marc Summers, Marc Vetri, Mariya Kovacheva, Michael Garaghty, Michael Wurster, Mike Lata, Norman Van Aken, Robert Irvine, Stephanie Izard, Stephen Stryjewski, Virginia Philip and Zach Bell.
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For further information about our 2012 participating chefs and wine experts, please go to: pbfoodwinefest.com/chefs
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55 (1) Lindsay Autry, Sundy House, Delray Beach, FL (2) Chef Bee, Khong, Miami, FL (3) Zach Bell, Addison Reserve Country Club, Boca Raton, FL (4) Jeff Benjamin, Vetri Restaurant, Philadelphia, PA (5) Aaron Black, PB Catch, Palm Beach, FL 6) Daniel Boulud, Cafe Boulud, Palm Beach, FL (7) David Burke, David Burke Townhouse, New York, NY (8) Arnaud Chavigny, Cafe Boulud, Palm Beach, FL (9) Clay Conley, Buccan, Palm Beach, FL (10) Elizabeth Falkner, Krescendo, New York, NY (11) Michael Garaghty, Wüsthof (12) Julien Gremaud, Pistache French Bistro, West Palm Beach, FL (13) Chris Hastings, Hot and Hot Fish Club, Birmingham, AL 14) Robert Irvine, Robert Irvine’s Eat, Hilton Head Island, SC (15) Stephanie Izard, Girl & the Goat, Chicago, IL (16) Howard Kleinberg, Bulldog Barbecue, Miami, FL (17) Mariya Kovacheva, Cafe Boulud, Palm Beach, FL (18) Mike Lata, FIG, Charleston, NC 19) Jim Leiken, Cafe Boulud, Palm Beach, FL (20) David Lombardo, Benchmarc Restaurants by Marc Murphy, New York, NY (21) Jeff Mauro, Food Network’s Sandwich King (22) Dean James Max, 3030 Ocean, Ft. Lauderdale, FL (23) Gordon Maybury, PGA National, Palm Beach Gardens, FL (24) Jeff McInnis, Yardbird Southern Table & Bar, Miami, FL (25) Andrew McNamara, Premier Beverage, Miramar, FL (26) Darryl Moiles, The Four Seasons Resort, Palm Beach, FL (27) Marc Murphy, Benchmarc Restaurants, New York, NY (28) Virginia Philip, Virginia Philip Wine Shop & Academy, West Palm Beach, FL (29) Jennifer Reed, The Sugar Monkey, West Palm Beach, FL (30) Olivier Reginensi, Le Cirque, New York, NY (31) Kevin Sbraga, Sbraga, Philadelphia, PA (32) Andrew Schor, PB Grill, Palm Beach, FL (33) Daniel Serfer, Blue Collar Restaurant, Miami, FL (34) Jeff Simms, The Breakers, Palm Beach, FL (35) Charles Steadman, Lantana Jacks, Lantana (36) Stephen Stryjewski, Cochon, New Orleans, LA (37) Marc Summers, host of Food Network’s Unwrapped (38) Jacques Torres, Jacques Torres Chocolate, New York, NY (39) Norman Van Aken, Tuyo, Miami, FL (40) Marc Vetri, Vetri Restaurant, New York, NY (41) Fabio Viviani, Firenze Osteria, North Hollywood, CA (42) Michael Wurster, Malcolm’s Restaurant at The Omphoy, Palm Beach, FL
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40 2012 Chef Yearbook
Chefs Dish Back™
WHY WE DO THIS Since its first year, the Palm Beach Food & Wine Festival has benefited charities. Over the course of the years, the charities have changed but the goal has remained: to make a difference in lives, to encourage participants to give and to give charities a new audience. This year the Festival launches Chefs Dish BackTM program. The program invites participating talent to each choose a charity that is close to their hearts. In its inaugural year, the program features 20 charities, some local, other national, chosen by 26 participants. The majority of the charities are hunger-relief programs, while others fight childhood cancer, serve veterans and inspire at-risk children in need of care. Whether grassroots or nationally-recognized, each charity is making a difference. This unique charitable component allows the participating chefs to have a unique connection to Palm Beach Food & Wine Festival, its audience, volunteers, staff and local community. One hundred percent of the net proceeds from the Festival go directly to these community-based organizations. Come out this December for a worldly cuisine and spirits experience all while helping to fight hunger, discover a cancer treatment, inspire a child and educate the country about healthy eating habits.
What are the chefs’ charities? Golf Digest® Celebrity Chef Golf Cup and Food Truck: Impossible presented by Regions Wealth Management
Burgers by the Beach
Date: Friday, December 7, 2012 Location: Breakers West Golf Course, West Palm Beach
Robert Irvine – Robert Irvine’s Eat!, Hilton Head Island (Gary Sinise Foundation) Fabio Viviani – Firenze Osteria, CA
David Burke – David Burke Kitchens, NY
Jeff Mauro – Food Network’s The Sandwich King (Charity: Opportunity Knocks) Darryl Moiles – Four Seasons, Palm Beach (Charity: Sari Asher Table) Kevin Sbraga – Sbraga, Philadelphia
(Charity: Table to Table)
Clay Conley – Buccan, Palm Beach (Charity: Feeding Children Everywhere)
Robert Irvine – Robert Irvine’s Eat!, Hilton Head Island (Charity: Gary Sinise Foundation)
Darryl Moiles – Four Seasons, Palm Beach (Charity: Sari Asher Center) Kevin Sbraga – Sbraga, Philadelphia (Charity: World Vision International)
Marc Murphy – Bench Marc, NY (Charity: Share Our Strength)
Marc Summers
(Charity: Alex’s Lemonade Stand Foundation)
Marc Vetri – Vetri, Philadelphia
(Charity: American Humane Association)
(Charity: World Vision International)
Marc Summers
(Charity: Alex’s Lemonade Stand Foundation)
Corks and Champagne with Bites by Norman Date: Saturday, December 8, 2012 Location: Virginia Philip Wine Shop & Academy
Southern Hospitality (Pig and the Goat)
David Burke – David Burke Kitchens, NY
Date: Monday, December 10, 2012 Location: Pistache French Bistro
(Charity: Bocuse d’Or USA Foundation) (Charity: Table to Table)
Marc Murphy – Bench Marc, NY (Charity: Share Our Strength)
Virginia Philip M.S. – The Breakers, Palm Beach (Charity: Gary Sinise Foundation) Olivier Reginensi – Le Cirque, NY (Charity: City Harvest)
Jeff Simms – The Breakers, Palm Beach (Charity: Feeding South Florida) Marc Summers (Charity: Alex’s Lemonade Stand)
Jacques Torres – Jacques Torres Chocolates, NY (Charity: St. Jude Children’s
Research Hospital)
FOOD4THOUGHT: A Farm-to-Table Lunch presented by Panache: A Classic Party Rentals Company Date: Sunday, December 9, 2012 Location: Swank Farms, Loxahatchee Lindsay Autry- Sundy House, Delray Beach (Charity: Share Our Strength) Zach Bell – Addison Reserve, Boca Raton (Charity: Share Our Strength) Robert Irvine – Robert Irvine’s Eat!, Hilton Head Island (Charity: Gary
Sinise Foundation)
Mike Lata – FIG, Charleston (Charity: Chefs Feed the Need)
Dean Max – 3030 Ocean, Fort Lauderdale (Charity: Share Our Strength) Darryl Moiles – Four Seasons, Palm Beach (Charity: Sari Asher Center) Kevin Sbraga – Sbraga, Philadelphia (Charity: World Vision International)
Marc Summers
(Charity: Alex’s Lemonade Stand)
Marc Vetri – Vetri, Philadelphia
(Charity: Vetri Foundation for Children)
Julien Gremaud – Pistache, West Palm Beach (Charity: Boys & Girls Clubs of PB) Stephanie Izard – Girl and the Goat, Chicago (Charity: Share Our Strength) Jennifer Reed – The Sugar Monkey, West Palm Beach (Charity: Share Our Strength)
Stephen Stryjewski – Cochon, New Orleans (Charity: Chefs Collaborative)
The Last Supper presented PNC Wealth Management Date: Monday, December 10, 2012 Location: Buccan, Palm Beach Clay Conley – Buccan, Palm Beach (Charity: Feeding Children Everywhere) Elizabeth Falkner (Charity: Edible Schoolyard Project)
Chris Hastings – Hot and Hot Fish Club, Birmingham (Charity: Bocuse d’Or USA) Mike Lata – FIG, Charleston (Charity: Chefs Feed the Need)
Jeff Mclnnis – Yardbird Southern Table & Bar, Miami (Charity:
Common Threads)
Annual Grand Tasting at 150 Worth presented Autocricket.com Date: Tuesday, December 11, 2012 Location: 150 Worth Palm Beach Lindsay Autry –Sundy House, Delray Beach (Charity: Share Our Strength) Darryl Moiles – Four Seasons, Palm Beach (Charity: Sari Asher Center) Jeff Mclnnis – Yardbird Southern Table & Bar, Miami (Charity:
Common Threads)
(Charity: Vetri Foundation for Children)
Norman Van Aken – Tuyo, Miami
Julien Gremaud – Pistache
Daniel and Friends
Sustain presented by VerTerra
Virginia Philip, M.S.
Date: Sunday, December 9, 2012 Location: PB Catch, Palm Beach Julien Gremaud – PB Catch, Palm Beach (Charity: Boys & Girls
Stephen Stryjewski – Cochon, New Orleans (Charity: Chefs Collaborative) Norman Van Aken – Tuyo, Miami
Date: Friday, December 7, 2012 Location: Café Boulud, Palm Beach Daniel Boulud – Daniel, NY
(Charity: Bocuse d’Or USA Foundation)
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Date: Saturday, December 8, 2012 Location: Four Seasons Resort, Palm Beach
Daniel Boulud – Daniel, NY
(Charity: Earth Learning)
(Charity: Gary Sinise Foundation)
An Evening with Le Cirque presented by Cheney Brothers Date: Saturday, December 8, 2012 Location: The Breakers, Palm Beach
Clubs of PBC)
Marc Murphy – Bench Marc, NY (Charity: Share Our Strength)
(Charity: Boys & Girls Clubs of PBC)
(Charity: Earth Learning)
Chefs Dish Back™
PARTICIPATING CHARITIES
Alex’s Lemonade Stand Foundation emerged from the front yard lemonade stand of cancer patient Alexandra “Alex” Scott (1996-2004). In 2000, 4-year-old Alex announced that she wanted to hold a lemonade stand to raise money to help fi nd a cure for all children with cancer. Since Alex held that fi rst stand, the Foundation bearing her name has evolved into a national fundraising movement, complete with thousands of supporters across the country carrying on her legacy of hope. To date, Alex’s Lemonade Stand Foundation has raised more than $55 million toward fulfi lling Alex’s dream of fi nding a cure, funding over 250 pediatric cancer research projects nationally. For more information on Alex’s Lemonade Stand Foundation.
American Humane Association is the country’s fi rst national humane organization and the only charity dedicated to protecting children and animals. Since 1877 the organization has been at the forefront of virtually every major advance in protecting our most vulnerable, including children, pets and farm animals. Today we’re also leading the way in understanding the humananimal bond and its role in therapy, medicine and society. American Humane Association reaches millions of people every day through groundbreaking research, education, training and services that span a wide network of organizations, agencies and businesses.
As part of its charitable mission, American Humane Association works with American farmers, consumers and communities to ensure the welfare and humane treatment of more than 200 million farm animals through the American Humane Certifi ed® program, the nation’s fi rst, largest and fastestgrowing certification program. Based on leading innovation, research, science and best practices for the humane treatment of farm animals, the American Humane Certifi ed label seeks to provide consumers with a choice of humanely raised beef, pork, poultry and dairy products at their local grocers.
The Bocuse d’Or USA Foundation, established in 2009, is devoted to inspiring culinary excellence in young professionals and preserving the traditions and quality of classic cuisine in America. Our aim is to build a sustainable community of young American chefs that are knowledgeable and confident in their career pursuits and will be life-long ambassadors of quality and excellence in the world of gastronomy. The organization is dedicated to making the careers of serious young chefs more meaningful and successful by offering them educational scholarships, internships and access to a Culinary Council of established professionals. The most promising young professionals will have the opportunity to compete and represent the United States in the prestigious Bocuse d’Or competition held in Lyon, France every two years. The Foundation will fund the competitions and scholarships through unique special Events for distinguished consumers who are passionate about celebrating the traditions and innovations of classic cuisine and through the Friends of the Foundation Donation Program, which provide exciting gifts and opportunities for donors.
The Boys & Girls Clubs of Palm Beach County is a nonprofi t youth development organization serving the County’s most disadvantaged youth. Our mission is to inspire and assist all young people, especially those who need us most, to realize their full potential as productive, responsible and caring citizens. Ensuring a meaningful education to help every child succeed in America has never been more crucial than it is today. America’s young people are performing poorly in school. Despite decades of reform, the American educational system is struggling to meet the increasing demands placed on it. The 7,500 children served by the Boys & Girls Clubs annually attend, for the most part, the county’s lowest performing schools. The attention they are not receiving in school is multiplied by a lack of supervision at home. Consider, 83 percent of the members at the Boys & Girls Club of Palm Beach County are classifi ed as latchkey children, compounding the alarming rates of academic failure among our area’s children. We provide core programming in six areas including: education and career development; character and leadership development; sports, fi tness and recreation; health and life skills, technology; and cultural arts.
Chefs Collaborative works with chefs and the greater food community to celebrate local foods and foster a more sustainable food supply. The Collaborative inspires action by translating information about our food into tools for making knowledgeable purchasing decisions. Through these actions, our members embrace seasonality, preserve diversity and traditional practices, and support local economies.
Now serving New York City for 30 years, City Harvest is the world’s fi rst food rescue organization, dedicated to feeding the city’s hungry men, women, and children. This year, City Harvest will collect more than 42 million pounds of excess food from all segments of the food industry, including restaurants, grocers, corporate cafeterias, manufacturers, and farms. This food is then delivered free of charge to some 600 community food programs throughout New York City by a fl eet of trucks and bikes. City Harvest helps feed the more than one million New Yorkers that face hunger each year.
The mission of Common Threads is to educate children on the importance of nutrition and physical well-being, and to foster an appreciation of cultural diversity through cooking. Our educational programs empower children with the skills and knowledge they need to shape their own health decisions. Common Threads is also dedicated to engaging parents alongside their children through our parent outreach initiatives. Our hope and belief is that our students will take the knowledge they have gained about making healthy choices through our programs and share it with their families at home, thereby helping to build healthier communities.
Earth Learning is a nonprofi t whose mission is to grow a life-sustaining culture in the Greater Everglades bioregion. We operate and are stewards of The Farm at Verde Gardens. Funds donated to Earth Learning will support ongoing operation of The Farm at Verde Gardens as well as,
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Chefs Dish Back™ considerable infrastructure improvements that are needed. Verde Gardens is a permanent housing community of 145 families with at least one disabled family member living in sustainably-built homes; it is the fi rst in the country to have an organic Farm Enterprise at its core.
The mission of the Edible Schoolyard Project is to build and share an edible education curriculum in schools. It works to inspire gardens and kitchens as interactive classrooms for academic subjects that teach students how their choices about food affect their health, their community, and the environment. Members of the growing edible education movement can share lessons, best practices, and other resources with fellow educators and allies around the world.
Feeding Children Everywhere is a nonprofi t organization based in Orlando, FL. FCE is a social charity that empowers and mobilizes people to assemble healthy meals for hungry children. The FCE movement was launched in 2010 and to-date, the FCE team has mobilized 60,000 people and shipped more than eleven million meals worldwide. The meals are provided at no cost to local organizations in the U.S. and in different regions around the world.
Feeding South Florida’s mission is to feed South Florida’s hungry in order to improve their lives. We do this by distributing food and groceries through our network of not-for-profi t organizations, educating the public about the issue, and engaging our community in the fight to end hunger.
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CHARLESTON CHEFS
FEEDTHENEED
Chefs Feed the Need was created to eliminate some of the economic burden that area soup kitchens and shelters are facing in today’s economic environment. The goal of Charleston Chefs Feed the Need is to serve approximately 500 meals per week using 4 different service venues. The program works very simply and can easily be replicated, at no cost, in cities throughout the country. The key ingredient is an individual in each city to champion the cause. In Charleston 52 restaurants have come together to make this effort possible. Each of the volunteer restaurants has agreed to serve 500 meals one Wednesday out of the year. Meals are prepared in the restaurants kitchen and delivered and served by the restaurant staff. The program was launched in Detroit and Savannah in hopes to inspire other cities and chefs to use a familiar format in their home town.
At the Gary Sinise Foundation, we serve our nation by honoring our defenders, veterans, fi rst responders, their families, and those in need. We do this by creating and supporting unique programs designed to entertain, educate, inspire, strengthen, and build communities.
Share Our Strength®, a national nonprofi t, is ending childhood hunger in America by connecting children with the nutritious food they need to lead healthy, active lives. Through its No Kid Hungry® campaign—a national effort to end childhood hunger in America—Share Our Strength ensures children in need
are enrolled in federal nutrition programs, invests in community organizations fighting hunger, teaches families how to cook healthy, affordable meals, and builds public-private partnerships to end childhood hunger, at the state and city level.
Opportunity Knocks envisions a community that recognizes, embraces and encourages an active presence from its’ individuals with developmental disabilities. Our mission of Opportunity Knocks is to provide opportunities and resources for individuals with developmental disabilities to pursue their educational, occupational and social interests. Individuals with developmental disabilities have unique and exceptional abilities that diversify and strengthen their communities. We will be guided by the interests of the individual and use self-advocacy as the foundation of our program development.
The Sari Asher Center is a nonprofi t organization that provides comprehensive support to cancer patients and their loved ones throughout the cancer journey. We treat the whole person, mind, body, and spirit, with a broad range of proven integrative therapies that significantly improve patient’s symptoms, side-effects, and quality of life. Anyone with a cancer diagnosis, regardless of cancer stage or treating physician, is eligible for our services and invited to come in.
St. Jude Children’s Research Hospital® has a unique mission – to generate the knowledge that will save the lives of hundreds of thousands of children stricken with cancer and other
catastrophic diseases throughout the nation and around the world. St. Jude remains committed to its founder Danny Thomas’ dream that some day no child will die in the dawn of life.
Established in 1999, Table to Table picks up fresh, excess and leftover food that would otherwise be thrown out and delivers it to places that serve the hungry. Table to Table delivers fresh food to over 60 different recipient agencies, including soup kitchens, safe houses with women and children, drug rehab centers, homeless shelters, HIV day centers and elder care programs. Table to Table is the most cost effective hunger relief program in the entire State of New Jersey and one of the most efficient not-for-profi ts in the entire country. We receive no government money, and rely solely on our own efforts to raise the funds needed to support our operation. Part of our success is due to the support of exceptional corporate partners such as American Express, Samsung Electronics, American Airlines, Neiman Marcus and dozens of local companies and businesses.
The Vetri Foundation for Children was established to help kids experience the connection between healthy eating and healthy living. Through food, education and social interaction, the VFFC works to give children the nutritional foundation they need to grow and thrive.”
World Vision is dedicated to working in the U.S. and worldwide with children, families, and their communities to tackle the causes of poverty and injustice. We are a Christian humanitarian organization serving all people, regardless of religion, race, ethnicity, or gender.
SatiSfy your craving for perfection
Prime Steak
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FreSh SeaFood
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For information or reservations please call (561) 283-1068 thebreakers.com | Complimentary valet parking.
SoCial drinking and eating hMF
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TA S T E
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