The Atlantic Current: March/April 2022

TH E ATLANTI C

Coastal Culture | Palm Beach & Broward County

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March / April 2022 | Issue 55

3.4 JUSTIN SHAPIRO 4PM 3.4 B RYCE ALLY N BAND 9PM 3.5 DON S OLO AND RODDY 4PM 3.5 TOMM Y SHUGART TRIO 9PM 3.6 JAKOB TAKOS 4PM 3.11 ALLE GRA MILE S 4PM 3.11 GUAVATRON 9PM 3.12 B IRDMAN’S CL A MBAKE 4PM

4.01 UPROOT HOOTENANN Y DUO 4PM 4.02 MOU TH TAPE 4PM 4.02 ROOT S SHAKEDOWN 9PM 4.08 MICAH S COT T 4PM 4.08 E AST HARB OR 9PM 4.09 BUB B LE S B ROWN 4PM 4.09 TAST Y VIB RATIONS 9PM

3.12 FIRE SIDE COLLE CTIVE 9PM

4.10 SUN DRIED VIB E S AND P OSITIVE J FROM TREEHOUSE 4PM

3.13 ANDREW MORRIS 4PM

4.14 SHA MAR ALLEN 8PM

3.16 THE L ATE ONE S 9PM

4.15 DUB B LE JA ME S 4PM

3.18 VICTORIA CARDONA 4PM

4.15 FUNKIN’ GRATEFUL 9PM

3.18 SPIDER CHERRY 9PM

4.16 AFRO ROOT S FE STIVAL 4PM

3.19 ELE CTRIC PIQUETE 4PM

4.17 DUB B E ST 4PM

3.19 CORTADITO 9PM

4.22 JOHNN Y DEBT 4PM

3.20 VICTORIA LEIGH 4PM

4.22 A JEVA 9PM

3.25 COPPER TONE S 4PM

4.23 VICTORIA LEIGH 4PM

3.25 S OUL TAXI 9PM

4.23 A JEVA 9PM

3.26 NOU VE AU X HONKIE S 4PM

4.24 NOU VE AU X HONKIE S 4PM

3.26 S ONS OF PARADISE 9M

4.29 JOHNN Y DRE AD 9PM

3.27 SA MANTHA RUSSELL DUO 4PM

4.30 LE AF Y GREENS 4PM

3.31 THE WHEEL AND B ROTHERS 8PM

4.30 CLEMENT AUB REY FULL AH VIB E S 9PM

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CONTE NTS

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SURFY BIRDY

Rachel Dejohn’s artwork transports you to a place where the waves are always clean and vibe is always right.

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LOGAN REX

We caught up with the lead singer of Artikal Sound System from their van on tour.

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LandE

Father and son duo rebuild classic Land Rovers for the electric age.

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CATCH & COOK

Steve Dougherty gives us some of the basics and a simple whole fish recipe.

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HURRICANE ALLEY

Captained by Kim Kelly, this Boynton Beach staple is ready for the future while preserving its past.

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FLAGSHIP: CHANCELLOR

One of South Florida’s original craft beers continues as a flagship attraction at Tequesta Brewing Company.

COVER PHOTO BY DUSTIN WRIGHT To purchase prints of the cover shot, email dustin@theatlanticcurrent.com 4

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PUBLISHER

CONTRIBUTING PHOTOGRAPHERS

Dustin Wright

Darien Davies

Alex Slawek Darin Back Sam Scarce Jakob Takos

DESIGN

ADVERTISING

Richard Vergez

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WRITERS Darien Davies David Rolland Nicole Danna Steve Dougherty

EVENTS Danny Wright

THANKS

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As you’ll notice, we’ve worked hard over the years to curate our sponsorships with businesses we know you’ll enjoy. They’ve become an integral part of our mag being one cohesive piece and we can’t thank them enough. Please support us by supporting them.

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PHOTOGRAPHY Ben Hicks Dustin Wright Steve Dougherty

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Copyright 2022 by the Atlantic Current LLC. All rights reserved. Reproduction in whole or in part without permission is prohibited. The Atlantic Current is a registered trademark of The Atlantic Current LLC.

SCAN FOR TICKETS

Bringing the Beer Festival

Back to Delray Beach

EVE NTS

M A R C H 11

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THE LATE ONES @ Guanabanas – Jupiter

ALLEGRA MILES

JUSTIN ENCO

@ Guanabanas – Jupiter (4pm)

@ Papa’s Raw Bar – Lighthouse Point

JUPITER IRISH FEST @ Abacoa – Jupiter

PHILLIP MICHAEL PARSONS

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FINNEGAN BLUE @ Art Garage – Delray

@ Tin Roof – Delray

BALATOVIS BAND @ Maxi’s Lineup – Jupiter

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VERTIGO: U2 TRIBUTE BAND @ Mathews Brewing – Lake Worth

6TH ANNUAL BOYNTON BEACH BLARNEY BASH JON ZEEMAN BAND

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PRODUCTS OF RAGE @ Mathews Brewing – Lake Worth

THE RESOLVERS

@ Maxi’s Lineup – Jupiter

@ Crazy Uncle Mikes – Boca

THE 35TH ANNUAL JOE CONTI KIDS IN DISTRESS BENEFIT CONCERT

DELRAY BEACH GREEN MARKET (every Saturday through April)

@ Funky Biscuit – Boca (3pm)

CRAZY FINGERS

33RD ANNUAL ARTFEST BY THE SEA

@ Maxi’s Lineup – Jupiter

@ Juno Beach

MODERN ENGLISH @ Respectables – WPB

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UPROOT HOOTENANNY @ The Sticky Bun – Deerfield

BETO AND LAUREN (1PM) & FUSE (7PM) @ JB’s on the Beach – Deerfield

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IT WAS 50 YEARS AGO TODAY: A TRIBUTE TO THE BEATLES RUBBER SOUL & REVOLVER

feat. Todd Rundgren, Christopher Cross, Denny Laine, and more @ Au-Rene Theater – Ft Lauderdale

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COPPERTONES @ Guanabanas – Jupiter (4pm)

WHISTLING MOON TRAVELERS @ Maxi’s Lineup – Jupiter

56 ACE BAND @ Mathews Brewing – Lake Worth

INDIGO GIRLS @ Pompano Beach Amphitheater

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ROCK R

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CONCER TS EVER Y

FRI + SA T

LIVE MUSIC VENUE

CRAFT BREWERY 130 SOUTH H STREET LAKE WORTH, FL 33460 MATHEWSBREWINGCOMPANY.COM 561-812-3738 TUE-THUR FRIDAY SATURDAY SUNDAY

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Enjoy 14+ Craft Beers on Tap CASK ALES, Live Music, Food Trucks, Outdoor Beer Garden & More DOG & KID FRIENDLY • FREE PARKING fMATHEWSBREWING iMATHEWSBREWINGCO

EVE NTS

M A R C H JOHN MAYER @ FLA Live Arena

25-27 ULTRA MUSIC FESTIVAL – Miami 2-3 26

THE PEOPLE UPSTAIRS

BISCUIT FEST FEAT. THE GARCIA PROJECT & MINDI ABAIR @ Funky Biscuit – Boca

@ Old Key Lime House – Lantana

JONATHAN JAMES @ Papa’s Raw Bar – Lighthouse Point

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STONEY BOE @ Papa’s Raw Bar – Lighthouse Point

26-27 WELLINGTON BACON AND BOURBON FESTIVAL 6 31

TRIVIA NIGHT @ Mathews Brewing – Lake Worth (every Tuesday)

THE WHEELAND BROTHERS @ Guanabanas – Jupiter

JUTT HUFFMAN @ Maxi’s Lineup – Jupiter

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POWER GLOVE, IMMORTAL GUARDIAN AND MORE @ Respectables -– WPB

MICAH SCOTT (4PM) & EAST HARBOR (9PM)

A P R I L

@ Guanabanas – Jupiter

KRAZY TRAIN BAND 1

GOT YOU COVERED BAND

@ Mathews Brewing – Lake Worth

@ Mathews Brewing – Lake Worth

BORDER CLASH SOFLO @ Pompano Beach Amphitheater

COMEDY AFTER DARK @ Grandview Market – WPB

BLUE MUSE JAZZ: COOL JAZZ CAFÉ @ Arts Garage – Delray

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CRYPTOWORLDCON 2022 @ James L Knight Center – Miami

8-10

TORTUGA MUSIC FESTIVAL 2022 – Ft. Lauderdale Beach

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561 MUSIC FESTIVAL @ Mathews Brewing – Lake Worth

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GOLDPARK @ Tin Roof – Delray

AUTHORITY ZERO @ Respectables – WPB

THE HOLIDAZED @ Maxi’s Lineup – Jupiter

THE SHAKERS @ Maxi’s Lineup – Jupiter

JUPITER BEER WINE AND SPIRITS FEST @ Abacoa – Jupiter

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COMEDY SHOW @ Mathews Brewing – Lake Worth

3671 N Dixie Hwy, Pompano Beach, FL 33064

954.785.4820 11

rivamotorsports.com

Follow us:

@rivamotorsports

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A P R I L 14

VICTORIA CARDONA

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SOUTHERN BLOOD @ Mathews Brewing – Lake Worth

@ Maxi’s Lineup – Jupiter

THE PEOPLE UPSTAIRS

SHAMAR ALLEN

@ Fish Depot – Boynton

@ Guanabanas – Jupiter

CARIBBEAN LATIN FESTIVAL 2022 @ Miramar Regional Park Amphitheater

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BIG SAM’S FUNKY NATION @ Funky Biscuit – Boca

PROJECT X BAND

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BRIAN BOLEN @ Papa’s Raw Bar – Lighthouse Point

@ Mathews Brewing – Lake Worth

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ELTON JOHN FAREWELL YELLOW BRICK ROAD @ FTX Arena Miami

AFRO ROOTS FESTIVAL @ Guanabanas – Jupiter

BRIAN & BRIAN @ Papa’s Raw Bar – Lighthouse Point (1-4pm)

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DUBBEST @ Guanabanas Jupiter

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JUSTIN ENCO @ Papa’s Raw Bar – Lighthouse Point

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DAN + SHAY @ Hard Rock Live – Ft. Lauderdale

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JOHNNY DEBT @ Guanabanas – Jupiter

WISHBONE ASH “PHOENIX RISING TOUR” @ Funky Biscuit – Boca

TASTY VIBRATIONS @ Maxi’s Lineup – Jupiter

THE WHO

@ Hard Rock Live – Ft. Lauderdale

23-24 VAN MORRISON @ Hard Rock Live – Ft. Lauderdale

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SWITCH ‘N WHISKEY BAND @ Mathews Brewing – Lake Worth

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LEAFY GREENS @ Guanabanas – Jupiter (4pm)

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ART

R ETR O R I D ES AN D F LYI N G H I G H

BY DARI E N DAV I ES

If you’re Rachel Dejohn, PHOTO: ALEX SLAWEK

you’re riding the ultimate wave of life.

Born to parents who love art, surfing and exploring, it was almost a given that she would spend her life focusing on experiences, enjoyment and, of course, connecting to the environment and people through art. And Surfy Birdy, her alter ego, perfectly embodies just that.

“I just always liked the word ‘surfy.’ It’s like a feeling of being immersed in the surf but in a fun playful way, and ‘birdy’ as a feeling of being free, like a free ‘surfing’ bird,” said Dejohn. “I liked the ring to it and it just stuck, sometimes people call me surfy and I like it. It just connects with me more for my art than my normal name.”

Her art is reminiscent of the retro and hippie period of the 1960s and 1970s, and is not only a way for her to share love and light, but also for the viewer to soak in peace and love and dream of everything beautiful in life.

“I’ve always been fascinated with the ‘60s/‘70s peace and love era. I look up to the peace advocates of that day who stood up for peace, and am inspired by John Lennon, Jimi Hendrix, MLK, Peter Max art, Ram Das, and many others,” Dejohn said. “I also got my love of retro from my mom. She handed down some retro flower suitcases that I still like to use. My great grandmother was a quilter using bits of retro flower clothes my mom wore in the ‘60s, and those always >>

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ART

PHOTO: DARIN BACK t h e a t l a n t i c c u r r e n t . c o m 15

ART

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ART

make my heart smile.

My dad had a box of retro surf magazines he saved growing up. That all continues to inspire me. I love looking back at old surf mags and seeing photos of surfers like Gerry Lopez just shredding on a tiny single fin with such style. I have a bit of a retro color palette, I gravitate to my favorite color mustard yellow and just go from there, using olive green, rusty orange, coral pink. These colors feel warm and positive to me and I hope people look at my art and smile, feel a peaceful feeling, and dream.”

At the same early age she and her sister were diving into the ocean, she also dove into art, drawing and painting the landscapes of her family’s camping trips by the ocean. Art was just something that always stuck with her,

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PHOTO: ALEX SLAWEK

and grew from painting for her family and friends for holidays to a live painting opportunity at a local music festival when she was 18. From there, she just kept immersing herself in more art shows and music festivals until she eventually got more of the surfing bug, transitioning her art path into more pop-ups from her van when she’s not chasing waves.

“When I travel different places, I’ve learned the best way to do it, to really soak up the moments and be as present as I can, is to live there at least a few months.

It’s not always easy and sometimes you plan to stay two months but end up five months or so, like when I went to New Zealand, but you just have to flow with life, take the moments and live as fully as you can,” said Dejohn, who finds beauty in the nomadic lifestyle but says that her family and heart always remain in Florida. “When I travel to new places it fuels my creativity. I love to sit and draw, and take all of it in. I also love exploring new areas and finding local green markets, and at the end of a stay I >>

theatlanticcurrent.com

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ART

like to do a pop-up with new art that was inspired from my stay. It feels so nice to connect with other creatives in these different places that feel like part of you as you go on in life.”

She allows the inspiration of her surroundings to speak to her, which not only include nature, people and the sea, but also simple living, tiny homes, A-frame houses, retro vehicles, old surfing films, and thrifted retro floral sheets.

She pays attention to what speaks to her heart and also indulges in a good ol’ fashioned daydream in the natural environment.

“If I look back there’s been a lot of just moments of ‘I can do this’ more so than ‘I made it,’ but from the first time I sat at a music festival painting in the grass and seeing people come up and appreciate it and bring smiles to faces, it kept me going,” Dejohn said. “I did more festivals, worked with IWAN Art gallery, and kept creating.

I’ve done some large craft shows and lately I like to just pop up with my art in front of my ’93 Ford Econoline Van. Still spreading my art hoping to spread peace and inspire adventure, just as I am wandering and hoping to find some glassy waves and sunshine. My van’s always ready for adventure with my longboard and art. There’s been so many special moments on my art path, so many people who have inspired me along the way, I’m just thankful for all of it, and it keeps me creating.”

And her continued creations - with the help of Instagram - have landed her some large collaborations, including two designs for Patagonia and a skateboard design for Impala Skateboards (with Globe International) that is now available nationally and internationally. She’s also collaborated on custom designs and logos, and loves being able to help someone’s vision come to life and share the final stoked feeling together.

“Times are definitely changing and feeling a bit weird. It’s made me want to just create more and bring more smiles to any one who needs it,” Dejohn said. “I have tough days but I know what the world needs is more love, so I will keep giving that as much as I can.”

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ART

PHOTO: ALEX SLAWEK

What’s not to love, anyway?

Her art is full of peace, love, soul and happiness. It feels good for her to make it, and it feels good for people to appreciate it. And when you look at Surfy Birdy’s art, you can’t help but feel a little better.

“My biggest hope is to spread peace and love. My art may be of a place I visited like Costa Rica, New Zealand, Hawaii, California, but what I hope someone feels is the peaceful energy I found there, the magic of that place.

I try to take it all in and share it the best I can,” Dejohn said. “It’s my passion so it gives me life.” @surfybirdy

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t h e a t l a n t i c c u r r e n t . c o m 19

MUSIC

PHOTO: SAM SCARCE

ATLANTIC CU R R E NT I NTE RVI EWS

LO GAN R E X OF

ARTI KAL SOU N D SYSTE M 20

MUSIC

Logan Yeah, we’re on tour with this band called Bumpin Uglies. So it’s like a three-band-bill that we’re on. And I think we left January 10th and we should be home the beginning of next week. So, you know, it’s been a fun time. But I think we’re about ready to get back for a second.

we have so much touring lined up this year. I think we have three weeks home the first six months of the year total so we’re like, we don’t live in Florida anymore. We just vacation and we live in this van. So we have a 15-passenger van and it fits five comfortably when we’re living in here. We took the back bench out and Fabian and Chris built these awesome bunk beds. They’re actually so comfortable. And we did a pretty good job of like, you know, putting in inverters everywhere so we have power throughout the whole thing. Fabian got this little phone signal extender, so normally we have pretty good signal when we’re going to the mountains and everything. And yeah, normally it’s two people up front, somebody’s got to drive and somebody has to co-pilot to make sure that you know they’re not getting too sleepy. And then normally I’m laying across the front bench, somebody is laying across the second bench and somebody is asleep in the bed in the back. We just kind of all rotate through that.

AC Where are you guys at right now?

AC So are you guys sleeping in the van after gigs and stuff like that?

Logan Right now we’re in Albuquerque. We played here last night. We have the day off because we have like a 10-hour drive to Dallas because we play there tomorrow. So, just lots of driving.

Logan No. The further along we go in this thing…fortunately the more money we do make — like we’re not making great money but we can afford to get ourselves a hotel. And then also our fans are awesome. We have on our merch store online where people can buy us gas, people can buy us hotels and people can buy us meals. It’s so great and like if we busted a tire we can throw a spare tire up on the site and people have been great that way.

So we do always sleep in hotels unless we have like a super long drives and we’re not even going to be able to stop. But we do share one hotel. So we get two queen size beds and then we have two inflatable air mattresses and then somebody will sleep on like the pullout couch or somebody will sleep in one of the bunks in the in the van if it’s not too cold or too hot.

AC Logan, how you been?

Logan Oh, I’ve been good. A little sleepy. We’ve been in this van now for just over a month.

AC I can imagine. You guys are on tour right now?

AC I hear you. So set the stage for us. Where am I talking to you from right now?

Logan Um, so right now I’m looking at some pretty beautiful mountains here in Albuquerque. And we just stopped off or some breakfast, going to be stopping to to make a deposit at the bank. And then we’re just going to be in this car jammed together for the next 1011 hours. If we’re lucky.

AC What would you say are the biggest misconceptions of band life on the road?

Logan You know, it’s really cool that we get to see all these different towns. Driving by car is the best way to see the country because you really just see the changing scenery and landscape and everything. But we do mostly just see the inside of like, truck stop bathrooms, you know, like club-sized venues. And if we’re lucky to have like, some days off…we just had some days off. That was pretty awesome. Because it is all driving, a lot of truck stop bathrooms. It’s a really interesting perspective on seeing the country.

AC For sure. So I want to get a visual of the van situation…so what’s the van like?

Logan So the van is…this is home. We were just all laughing because

AC Nice. So still very economical.

Logan Oh, very very economical. It really is a miracle that we can all like, kind of like be on top of one another like we are all the time. It’s pretty amazing.

AC That’s big for sure. So we met a while before you joined the band.

And honestly, I had no idea you sang or had any of these kind of aspirations or stuff like that. So tell me a little bit about like, when you started singing and how this even kind of came to be.

Logan You know…

(Pauses to talk to band) Sorry we are about to go into Texas where they are so strict.

People have been gifting us things that we have to get rid of before that. >> t h e a t l a n t i c c u r r e n t . c o m 21

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AC Alright, take your time.

Logan So I got really lucky. I grew up loving Patsy Cline and was really into country music when I was little. My parents gave me a karaoke machine and I would sing and watch myself in the reflection of the TV. You know, and I think I had a performer spirit when I was little. I sang in choir and stuff in school and in church. And, you know, guitar since I was in like seventh grade, and kind of singing for myself. And my good friend, Peter and I, when we lived together in college, we would make music together. And we formed a band, I guess, like five or six years ago called Eternal Boner. Just as like a fun thing to do, kind of like a way to get a free bar tab and play music for our friends.

AC And that’s…I just want to make sure I heard that right. That’s Eternal Boner?

Logan Eternal Boner, that’s right. So, I have always revered all the rock gods and like, I’m a huge classic rock fan. I think that I was a big music nerd. I had a record store for a little bit. And just always took a real interest in music. I didn’t think ever really that it was within reach for me to be in a band that would do anything like I’m doing now. And then Artikal had always been…I mean, I remember seeing their write up in your magazine. Not too long ago, before I was in the band and being like, wow, that band is just killing it. I could just tell there was something special, that these guys were taking things really seriously, and had higher ambitions than just gigging around town. And so I always really kind of respected them for that. I knew them sort of like in the periphery. We had a couple of mutual friends and Fabian, our bass player, had DMed me asking me to come write some tunes with them and that we should record a song together. And I was just like, way too nervous to come and play with these guys. Because I don’t have any idea what I’m doing. And I didn’t feel like I was good enough to come play. And then eventually, one day, I did take them up on it. And I started sitting in on some gigs with them. And it just felt like it was a great fit, like we all got along so well. And then, you know, it’s kind of like the next thing we knew we were just doing this thing.

AC Awesome. So I want to go back to like the first time you went over and played with the group. What was that like? And it’s funny to hear the nervous side of it, because when you perform, you just ooze this crazy confidence. So take me back to the first time you played with them. What was that like? And did you know then that there might be something there?

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Logan So, Fabian said they wanted to do a reggae cover of this song “Crave You” by Flight Facilities. It’s kind of like a dance tune. I was familiar with the song. And so I was like, okay, I’m gonna come over and do this. And we recorded it that day. So it’s really cool, because we kind of have this time capsule recording on our Spotify of the first time we ever played music together. And the boys are all just like, some of the sweetest people. I mean, they’re my best friends at this point, but they’re just really some of the sweetest and most welcoming people that I’ve ever met.

So the nerves went away pretty quick. I mean, there was like, definitely some nerves recording, because that felt pretty foreign to me. But, um, yeah, they were just so sweet. They made it really easy. They made it just feel like a very low pressure situation.

And I was really happy with the way my voice ended up coming out. And then as far as the confidence thing, I think that honestly, it’s like the special sauce that we have, like playing together. I feel so confident with the band behind me, because I just know that they’re such professionals, and that they’re always gonna make me sound good. And I always say, I feel like I can’t screw anything up while I’m on stage with them. Because they’ll always kind of catch my fall. They’re just top notch talented musicians.

And I fell into a very lucky situation. And I think that’s what gives me confidence.

AC So I noticed from the from the marketing side, you guys were one of the first local bands to really take social media and marketing seriously. Was that something that you guys had a conversation about or did it just kind of happen organically?

Logan Well first of all, thank you so much for noticing that because we do work really hard at that. So the boys had been kind of doing some of that before I joined the band. And then I think social media has also evolved so much just even since I joined the band. Obviously things like reels and all of the editing programs that there are have made it a lot easier just in the past year or two.

We work with this artist Will Trull who’s in this band Sacred Cream and I think that having him do the art for us has made our branding as far as like our merch and our graphics. I think that’s really given us a cohesive feel. And then I think you know, we make a lot of funny videos. And I think that a bit more organically, we just want people to know who we are. We want people to know where the music’s coming from. And I think also people just want to root for you, if they know, if they feel like they know you. So it’s really cool. And we go all over the country, it feels like people will kind of make references to like, ‘Oh, I saw that video of you getting your toes done with Adam.’ Yeah, and then it just feels like there’s immediate family everywhere we’re going. We’re trying to stay on top of it. It’s such a great tool to stay connected to the people who we’re making music for.

PHOTO: JAKOB TAKOS AC Definitely. When did you guys first go out as a band? What was the response like?

Logan So we went out with this band called The Hip Abduction, and those guys are actually out of St. Pete. They’re just stellar musicians. We had just started working with our management and that kind of plugged us into a bigger network of people. So that was helpful. But then also, on social media, we were following that band. And we were watching them get ready for another tour. And I think we DMed them saying something like ‘that guitar is beautiful.’ And they responded asking if we had any touring lined up. So the opportunity came about very organically. And it was just like a two week run through the Midwest and the South East. It was the perfect length tour. Those guys were super nice and welcoming to us. And we still had so much to learn about what we were doing. It was nice they were patient with us. The first tour you go out and you’re like, man, we’re gonna get drunk every night and get wild. You quickly realize that it’s not always

sustainable and that you’re out here working and this is this is my job right now. And we also learned just how important merch is for us. We make some money with streaming, we make some money with the show guarantees. But we always joke that we’re basically a traveling T-shirt salesman who get to play music. So I think like after that tour, I really realized like, oh, man, we need more shirt designs, we need to really take setting up our little shop every night more seriously, because it makes a huge difference as far as being able to afford things out on the road.

AC So the full length album, Welcome to Florida, was just released.

Tell me about what that process was like and how it feels to get that out.

Logan So we started writing some of these songs as far back as maybe three years ago and we knew that we wanted a full length album out, but we just we didn’t really have the full vision for it together.

And then again, we had so much touring planned before >>

t h e a t l a n t i c c u r r e n t . c o m 23

MUSIC

COVID hit that we really didn’t even know when we’re gonna have time to like, track an album with all of this. So as much as COVID was a bummer, it also ended up being an amazing opportunity for artists everywhere to just work on the art and not have to work on the business side as much.

So I had just moved to North Carolina. And the boys started kind of working on the instrumentals here in Florida. And we tracked a lot of this stuff with Dean Fishback, who is a member of the band the Resolvers. He’s got a studio down in Fort Lauderdale, and that’s where we normally go to track drum and bass at least, he’s got an awesome studio called Seven Hills. And so the boys started tracking instrumentals there and did some of the stuff at Chris Montague, our guitarist’s, home studio called Oceanside Audio.

And they really did such an amazing job. Chris Montague did a lot of like the pre production, got all the tracks where we wanted them. I kept writing up in North Carolina and would come down to Florida to finish up the tracks with the boys. And then we found this producer that we wanted to work with, and he’s worked with Beck and The Elevators and The Movement and all these bands in our scene that we really respect. And so we kind of had our eye on him, and we scraped together the budget. Because this was before we knew we would have the label support.

And the boys let me go up to the studio just outside of Charlottesville, Virginia. It was just me and this producer Danny Kalb and we spent four days just tracking vocals and adding some little instrumental bits to all the songs. And it was just awesome. I was in a really weird place, mentally and emotionally — being so far from the band and not having been able to make music for so long. And I felt like going and getting to record the vocals kind of added some color back in my life. So he mixed all the songs and we presented them to the label, which was an opportunity our manager got us, and they were stoked on it. And we were like alright, well what are we going to call this this thing? And we were kind of laughing about how at the time everyone was really upset with Florida. And we just really talked about how proud of being from Florida we are. It’s an awesome state, not having to do anything with politics but it’s just beautiful there and sunny and everybody always wants to rag on it but it’s still the place everybody wants to go vacation. So we decided we’re gonna call this album Welcome to Florida. Which also plays well because the acronym for the album is WTF. For the album art, we went over to Briny Breezes and shot the cover. We tried to do all kind of stereotypical Florida characters.

So Chris Montague was this pool guy, Fabian played the cabana boy bringing me a margarita, and Chris Cope and Adam are like the retired guys from the Northeast hanging out in their wife beaters by the pool.

24

MUSIC

AC What song on the album are you the most proud of?

Logan Oh, man. They’re all so different and all feel so personal. The one that I’m really loving right now is this song called “Stayed.” I just really like the way it builds, I like how the lyrical content feels vulnerable. And then just instrumentally, I feel like the boys just crushed it. I just feel like it’s a banger. And we’ve just recently started playing it live and I just love it, it gets me so hyped.

AC For a second album, there’s always the stereotype of it being a lot harder. Because in theory you had your whole life to write the first one and now you only have X amount of time to write the second one. So how are you guys feeling about the second one?

Logan I feel so inspired to write this next stuff. I don’t even think we’re writing with the intention of a second album, we just have this feeling of something striking us and wanting to write it right then.

It was like a high putting music out. Hearing back from the fans what they like. Spotify has this thing, it’s like a ticker where you can see how many people are listening at once. I mean, it is like crack. I think that is real gas in the tank. So we’ve already been working on it and it doesn’t feel like there’s any sort of resistance there. And with this album, we all love reggae, but we all come from different musical backgrounds. So we kind of want to inject some other flavors into the sound. And I think the more we do that the more freedom it gives us genre-wise. So that feels like totally unexplored territory and really exciting. I think right now we have a really deep well we are pulling from. And my fingers are literally crossed as we speak that things keep heading in that direction.

AC So could you almost say that the second one is easier because you have that justification from the audience with the first album that maybe you didn’t have before?

Logan Yeah, because I think there was a little bit of fear. We were putting instrumentals together and thinking it sounds awesome, but it feels really different from the EP we put out. So I was hoping it was something that the fans would still like. So now I feel a little braver to explore some other flavors.

AC Anyone who has seen you perform noticed how you can work a crowd. Where does that sit on the spectrum of what you enjoy the most and how important you think it is?

Logan I mean I would not say I’m a great singer, first and foremost. I think I can sing and hope that I can keep singing, but I feel like what we have is just the whole combination with the band. Adam is an amazing drummer and has a super heavy foot. Fabian has an incredible bass tone and I think that is a nice juxtaposition with soft female vocals. Chris Montague is a shredding guitar player.

Chris Cope, our keyboard player, is just like a mad scientist. And my favorite thing in the whole world is looking at people in the eyes from the stage and singing at them. And just getting to run around and be weird on stage, I feel like I get to creep into this alter-ego and express myself in a way that I’ve never been able to in any other platform in my life. I think I would like to keep doing this forever. Did that answer the question?

AC Definitely. As for the future, where do you see this going and for how long?

Logan I think we all want to do this as long as our bodies will allow us.

I don’t know if we’ll always be able to tour as hard as we have this year and in the past, but I think I speak for everyone when I say that this is all we want to do. I think the goal is to just make music for our lives. We all kind of have side hustles going to keep ourselves afloat and I don’t think any of us are materialistic fancy folks with a ton of needs. But it would be really nice to be sustaining our lives only making music. And then for the year, we just announced a tour with Collie Buddz, which will be huge for us. And then we have another big tour planned for the summer that we’re not allowed to announce yet, but I’ve never been more excited about anything. It should be really massive for us. So we have some really exciting things. It’s only been a week since the album has been out and we’ve gotten great feedback, so I’m really excited to continue to see the way that’s received. And then I think a big goal for all of us is that we would also love to start playing in some different markets. We want to go everywhere. We would love to tour internationally. So, we just want to go everywhere and play in front of everyone. @artikalsoundsystem t h e a t l a n t i c c u r r e n t . c o m 25

COAST

FATH E R AN D S O N D U O R E F I G U R E VI NTAG E LAN D R OVE R S FO R TH E E LECTR I C AG E

BY DAV I D ROLLAN D

26

C OAST

Growing up in England,

Andrew Sneath always admired the aesthetics of a Land Rover. “They are such happy cars with a classic shape.

Everyone appreciates their design and simplicity,” Andrew told Atlantic Current. There were some limitations with those beautiful cars though. They weren’t comfort vehicles, with the Land Rover’s ride often compared to having the bumpiness of a tractor. The gas bill is through the roof and most importantly for the 6’4” Andrew and his 6’5” son Ross, “We couldn’t fit in the original cars.”

And so in their 6,000-square-foot West Palm garage that once served as Henry Flagler’s stables, the father and son team repurpose Land Rovers under the brand name of the LandE Company. “Back in England, the nickname for Land Rovers is Landy with a ‘Y.’ We added an E to it since our cars are electric,” Andrew explained on the origins of the company’s name.

>> theatlanticcurrent.com

27

COAST

Andrew was trained as a mechanical engineer back in the UK. But he was always looking for a way out to travel.

His expertise in building single-seat submarines brought him to Florida back in 1993. “I built more than 400 submarines. I also built robosharks for David Attenborough. We built him a 16-foot robot great white shark.”

His son Ross says he inherited his father’s love and talent for tinkering around with gizmos. “At the age of three he already had me in his submarines. I’ve been building electronics since I was a kid. In high school I built racing drones that did aerial filming. It was harder than it sounds since there weren’t kits back then.”

Eventually, they began cutting their teeth with cars. For six years they’ve been recreating the Fiat Jolly from scratch as the Jolle Company. Their website describes their work thusly, “We’ve removed the conventional slow engine and taken it to the 21st century. Jolle has a complete electric drive train running off Tesla batteries. The body is made from premium composites to create a strong and corrosive resistant monocoque structure.”

28

C OAST

“You want to breathe in the ocean air and enjoy the environment around you.”

>> t h e a t l a n t i c c u r r e n t . c o m 29

COAST

30 C OAST

“It runs on an electric battery that has a 100-mile range after a four-hour charge.”

The Sneaths had a shared love for Land Rovers and just completed their first prototype, which took two years to go from concept to reality. With their Land Rovers they use vintage bodies.

“Our first one was a 1967 series 2A. It had an old transmission and the diesel engine was dead. It’s a very specific process down to how the headlights are placed in the grille. We improve the handling and add modern safety features and then we put the old body back on,” Andrew explained.

Ross said the biggest challenge with their first LandE was figuring out the suspension geometry, so it felt more like a modern luxury car. They figured out how to make the car comfortably fit seven, including tall guys like the Sneaths. Mother nature will be happy to know they also used mostly recycled parts and it runs on an electric battery that has a 100-mile range after a four-hour charge. Their hope is that resorts will want to use their custommade vehicles. “In beautiful areas like the Bahamas, no one wants to get in a Ford Fusion van. You want to breathe in the ocean air and enjoy the environment around you,” Ross said.

The result of the prototype is the ultimate “get to the beach” vehicle.

There may not be a better, or cooler, car to throw some boards in and go

for a surf. And while they’re looking forward to building more, they appreciate the joy people have when seeing them cruise around South Florida in their currently one-of-a-kind LandE. “Everyone waves at me when I’m driving,” Andrew added. “I’ve never had so many people stop me and ask for a ride.”

Commissioned builds are now available upon request. www.landecompany.com @landecompany t h e a t l a n t i c c u r r e n t . c o m 31

fishing

BAS I CS, P R ES E RVATI O N AN D WH O LE FISH COOKING W O R D S A N D P H OTO S BY STE V E D O U G H E RT Y

32

FISHING

W

ith a focus on the sustainability of future fisheries, and many anglers adapting to widespread catch and release practices, heading out for a day on the water is no longer all about filling the fishbox. However, some species are targeted strictly for their table fare and when you’re given the chance to harvest a fish within legal size and season, the steps that ensue will determine the plated fish’s overall freshness, flavor and edibility.

If it was all about filling the freezer, then we would be better off visiting the local fish house and paying market price. Regardless of actual price per pound once we include fuel and tackle costs, among many other associated expenses, a great amount of time and effort has been invested, so why jeopardize the meat by not taking great care of it?

>>

t h e a t l a n t i c c u r r e n t . c o m 33

fishing

“One of the major benefits to cooking a whole fish is that the skin protects the fish and locks in moisture.”

One of my biggest pet peeves is fishermen who head out the inlet without sufficient ice onboard. If you aren’t going to care for the resources we are privileged to harvest, then it’s best you strictly practice catch and release. If I head offshore without at minimum of 100 pounds of ice, I start to get anxiety. Inshore anglers can’t be lackadaisical either, and must respect the resources they choose the take. It’s also best you avoid overcrowding any type of fresh catch in an inexpensive plastic cooler with insufficient ice. The ideal scenario is a well-insulated fishbox, roto-molded cooler or soft fishbag prepped with a slushy mix of saltwater and crushed ice.

Submerging fresh fish in an ice bath ensures firm flesh.

By keeping the fish extremely cold you can counteract the natural enzymes that immediately begin to deteriorate the meat when a fish is removed from its natural element. It’s certainly okay to snap a quick picture of your prized catch, but when a fish is left in the sun for even five minutes, natural enzymes start to break down and warm up the fatty tissues, which makes the meat mushy. I also see too many anglers casually tossing their fish or dropping them on the deck. To preserve the finest meat and avoid bruising, it’s best to delicately move the fish from deck to fishbox.

Efforts to prevent spoiled meat don’t end here, with many meals ruined at the fillet table. When it comes time to clean your catch, once again remember that the sun is your enemy, so don’t stack the fish in a giant pile and admire your bounty for a social media hero shot. Rather, if you care about what’s important, keep every fish on ice until it’s time for that individual fish to be cleaned. Sunlight is the No. 1 spoiler of fresh fish.

34

FISHING

While wahoo, tuna, mahi-mahi, grouper, redfish, seatrout and many other species are best filleted, cooking fish in their entirety produces unparalleled textures, flavors and aromas that can only be attained with skin and bones intact. It’s also a great respect to enjoy the fish to the very last bite with absolutely zero wasted meat. However, some people just don’t like their food staring back at them.

If you’re at all intimidated, cooking whole fish is surprisingly easy, especially when using a simple recipe with few ingredients that preserves the natural flavor of the fish. One of the major benefits to cooking a whole fish is that the skin protects the fish and locks in moisture. It is also much easier to overcook a cleaned fillet compared to a whole fish.

Perhaps the most important aspect to achieving perfection where your dinner guests can’t stop picking at the rack is preparation. You must carefully clean the fish by scaling, gutting, trimming the fins, cleaning the collar, removing the gills and washing thoroughly with fresh water.

Pompano, mangrove snapper and yellowtail are excellent local fish to cook whole, but when the opportunity arises, I particularly prefer flounder. Unique in their feeding habits, hunting strategies and symmetry, flounder are a type of flat fish recognized as prized catches providing white flesh with a subtle sweetness.

>>

t h e a t l a n t i c c u r r e n t . c o m 35

fishing

36 F I S H I N G

With fresh fish in the kitchen,

adjust the rack in your oven to a lower position for more indirect exposure, and preheat to 400 degrees.

Prepare your flounder by carefully scaling, gutting, cleaning the collar and removing the gills. Rinse inside and out under cool water, pat dry and score the fish with three or four angled cuts, slicing all the way to the bone. Arrange on a large baking sheet and rub with olive oil. In a separate bowl, melt a stick of butter. Add remaining ingredients and mix thoroughly.

Drizzle seasoned butter atop fish and massage into the scored skin. Cook for approximately 20 minutes, or until the skin begins to separate and crisp. Remove from oven, carefully transfer to a plate and dig in. Once you eat the top fillet, lift away the fish’s bone structure in one piece, revealing even more goodness. Enjoy!

Whole Roasted Flounder 1-2 lb. flounder, scaled and gutted 2 garlic cloves, peeled and chopped 1/2 c. butter 1/2 tsp. smoked paprika 1/2 tsp. ground coriander 1/2 tsp. ground ginger 1/2 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1/2 tsp. thyme 1/2 tsp. oregano 1/2 tsp. celery salt 1 tsp. Dijon mustard 2 tsp. lemon juice

theatlanticcurrent.com

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FOOD

OOD 38 FART 40

CAPTAI N I K I M K E LLY C ONTI N U E S A W E LL CHARTE D C OU R S E

f the recipe for an award-winning restaurant includes a cup of hard work, a tablespoon of determination, two pinches of a love for the industry, and a sprinkle of an “everyone’s welcome” vibe, then we should all thank Kim Kelly for a delicious job well done.

“I wanted Hurricane Alley to be a place where you can go at the end of the day, release your worries, have a great meal and still be able to afford to pay your bills when you leave,” said Kelly, 59, owner of Hurricane Alley. “Our prices are reasonable and we cater to the everyday hard-working person. Where else can you get a single malt scotch for $7, or a dozen oysters at happy hour for $12?”

By Darien Davies

This Vermont-born but Cape Cod-based seafood and nautical lover has charted all over Florida’s small coastal towns before finally dropping anchor in Boynton Beach.

She stared bartending at Red Lobster when she was a 17-year-old minnow, and worked two jobs to pay for her classes at FAU, proudly graduating with zero debt. She worked for Banana Boat from 1986 to 1996, which is when she came up with the great idea to open up a coffee shop.

With no kitchen experience and no restaurant managerial experience,

what could go wrong? >>

t h e a t l a n t i c c u r r e n t . c o m 39

FOOD

“I opened up Hurricane Alley in 1996, although it originated as Cafe Barista, a 26-seat coffee and sandwich shop. After about five years of deep struggle, I changed the name to Hurricane Alley, expanded to the west bay and eventually the east bay, opening the whole restaurant,” said Kelly, who taught herself how to cook and run a restaurant along the way. “I changed the theme to casual seafood and from there it’s just history. I went from trying to boil eggs in a microwave to make hard boiled eggs (and we know what happens when you do that - KAPOW!) to currently running my kitchen as head chef with more than 46 employees.

Now I’m a great chef and a not-so-bad restaurant owner!”

Today the menu has something for just about everyone, but stays mainly with a seafood theme. Their oysters are their No. 1 seller, and they shuck more than 500 daily. The soups are homemade, as well as the fresh-cooked turkey and roast beef. Fish is delivered daily as they offer fresh mahi-mahi and a catch of the day, which varies from grouper to wahoo. They were even recently voted No. 8 by the South Florida Insider in 2020 for the Costa Rican Burger, which is made with ground beef, fried egg, bacon, ham, cheese, lettuce, tomato and topped with a sweet Thousand Island dressing. The menu will reel you in and the Key West-style, laid back, local vibe will invite you to become a regular.

40 F O O D

Kelly has loved, and continues to love, being a part of the growth of the Ocean Avenue downtown and seeing all the possibilities the area has to offer. In fact, she is the growth, considering she opened her restaurant with only two employees. This is why she’s committed to helping the area thrive, including the sticky bits, which came a couple of years ago.

After the City of Boynton Beach accepted a letter of intent from a developer in 2020 to build a $60 million project right in Kelly’s backyard, Kelly got to work and created a petition to fight against this proposed development and instead pushed for redevelopment of vacant buildings and storefronts.

“The petition! What a way to wake up our community! I received more than 4,000 signatures in a short period of time, allowing the peoples’ voices to be heard,” said Kelly, who has supported the City and local community for years. “This stopped a single developer from being able to swoop in and develop our downtown without the voices of our community on what their vision was, and our voices were heard! It took a process of over a year but five more developers came to the table and offered the CRA Board a variety of options that would benefit and enhance our >>

“I feel my success story is about being hands on. It was my dream 26 years ago and the dream still continues.”

t h e a t l a n t i c c u r r e n t . c o m 41

FOOD

42

FMOUOSDI C

downtown. After a long search, the Board decided on Jeff Burns and Nick Roja from the Affiliated Development team from Fort Lauderdale. Their plans are modern with a fresh look that will give downtown something to be proud of.”

Stage 1 includes building Hurricane Alley a new home on the corner of Northeast Fourth Street and Boynton Beach Boulevard, diagonal from the current location. The feel will be the same, as Kelly will once again be the decorator and visionary for the space.

“Our customers are elated to know that this development team has Hurricane Alley, its employees’ and customers’ needs at the forefront. We are all are excited for our continued journey in downtown Boynton,” said Kelly, whose goal is to continue serving the community of Boynton and the guests who pass through her doors.

And it’s her family of customers who keep Kelly loving what she does. Even cooking six days a week, spending the seventh in the office, managing, bussing, hostessing, and doing what it takes the keep the doors open and the people coming back, she wouldn’t have it any other way and hopes to work until she can’t.

“I feel my success story is about being hands on. It was my dream 26 years ago and the dream still continues.

My employees have the passion but no one can have my everyday drive and fortitude of achieving success,” said Kelly, who is a proud mom to her two sons, Gage and Drake. “I wear several hats, so to speak, as my job starts at 6 a.m. and doesn’t usually stop until I lay my head down. If it wasn’t for the strength and support from my husband of 20 years, Burt Garnsey, I wouldn’t be where I am today. It takes a patient and giving person to deal with the life of a restaurateur.”

It’s all eyes on the horizon for Kelly and her team. With the community as her crew and the Hurricane Alley’s new home as her booty, there has never been more fair winds and following seas.

529 E. Ocean Ave., Boynton Beach @hurricanealleybb

t h e a t l a n t i c c u r r e n t . c o m 43

beer

Tequest a Brewing Company’s Beloved Kölsch

BY N I C O L E D A N N A

Y

ou could say Tequesta Brewing Company’s Der Chancellor is the original craft beer of Palm Beach County.

In early 2011, the light German-style Kölsch was just one of a handful of local, small-batch brews you could get your hands on across South Florida.

Beer lovers recall it as one of the first local beers to be brewed in the tiny brewpub annex of Tequesta’s Corner Café. At the time, brewer Fran Andrewlevich added it to a growing roster of recipes that were gaining traction as the area’s first microbrews.

Less than a year later, Andrewlevich expanded operations, opening Tequesta Brewing Company in a 2,000-square-foot space next door, offering Der Chancellor on draft alongside several other smallbatch beer options in what became the town’s first independent microbrewery.

“It’s been a flagship since day one,” Andrewlevich tells Atlantic Current. “Even back then — more than 10 years ago now — it was a great transition beer for people who were exploring local and craft beer.”

44

BEER

Der

C hanc e

FLAGSHIP

Now, more than a decade later, the beer remains a top seller at each of Andrewlevich’s three Palm Beach County breweries, where it’s a permanent offering. The brewer estimates that, to date, he’s poured more than 1.2 million pints in the state of Florida alone — a formidable feat for any smallbatch brew.

The appeal? It’s an easy-drinking beer that’s made for South Florida.

Der Chancellor (5.3% ABV, 22 IBU) continues to stay true to the style, offering a delicate and quaffable German-style beer that straddles the thin line that separates ales and lagers.

Always described as light and refreshing, both the style and Der Chancellor have evolved to become the perfect beer for Florida’s plentiful warm, sultry days.>> t h e a t l a n t i c c u r r e n t . c o m 45

or ll

When it comes to Der Chancellor, Andrewlevich says it’s all about the brewing process, a traditional decoction method where brewers separate and cycle a portion of the grain after a boil for a second mash to extract more sugars. It’s a painstaking and time-consuming process, but is a tried-and-true way to create Der Chancellor’s unique, malty flavor profile.

Mashing is the process of taking crushed malt and grain and soaking in hot water to allow for the conversion of the starch in the malt to simple sugars.

Decoction mashing repeats this process one to several times, and typically extracts more tannins for a more robust flavor profile.

Made with German malts and German Noble hops, the Kölsch-style ale also ferments at a colder temperature — around 60 degrees — and ferments as long as three weeks. An additional step breaks down extraneous wheat protein from the final brew, making it a lower-gluten choice compared to most beers.

“That process also produces a smoother, rounder mouthfeel and hop-fresh flavor indicative of what a local, small-batch craft ale should be,” said Andrewlevich. “It’s a true labor of love.”

This year, Der Chancellor is getting a makeover, too.

46 B E E R

A sleek new six-pack, 12-ounce can and all-new tap handle design are being released in celebration of the beer’s 11th anniversary as a top pick among Palm Beach County establishments.

“Still to this day, I’ve never had a beer that people are more loyal to,” said Andrewlevich. “It’s the one beer we have that our sales guy tells us people will wait days — even weeks — for a fresh keg rather than replace the line with something else.”

It’s so special, one of Andrewlevich’s brewery bartenders jokingly named it the “Beloved Chancellor,” for its continued popularity at each of his three breweries including Twisted Trunk, which he opened in 2015 in Palm Beach Gardens, and Steam Horse Brewing Co., which opened in West Palm Beach alongside the full launch of Grandview Public Market in 2017.

Find Der Chancellor available at Tequesta Brewing Company and on draft at more than 150 establishments across Palm Beach County, as well as in six-packs at Publix and Total Wine.

287 US-1 N, Tequesta @tequestabrewingcompany