Atlantic Current: The Food Issue - March/April 2024

Grown by Exceptional People. We like our beans to come from people who are like us and treat their people fairly, paying them well and treating them better. We only purchase coffee above the cost of production from true coffee gardeners.

3/1 VICTORIA CARDONA 4PM

3/1 SIERRA LANE BAND 9PM

3/2 STONY VIBEZ 4PM

3/2 BRETT SATSKA AND THE SOUVENIRS

3/3 JUSTIN SHAPIRO 3PM

3/6 JAKE WALDEN 9PM

3/8 ADONIS OF GUAVATRON 4PM

3/8 THE FLOATING BRAINS 9PM

3/9 DRUM & CO. DUO 4PM

3/9 THE RESOLVERS 9PM

3/10 SAMANTHA RUSSELL 4PM

3/13 SONS OF PARADISE AND DALE AND THE ZDUBS 8PM

3/14 THE STRING ASSASSINS 8PM

3/15 CLICK MONEY 4PM

3/29 TASTY VIBRATIONS 9PM

3/30 BRYCE ALLYN DUO 4PM

3/30 TOMBSTONE CHEVY

3/31 BEN CHILDS 3PM

4/3 GUAVATRON 8PM

4/5 VITA FUNK 4PM

4/5 JOEY TENUTO BAND 9PM

4/6 DRUM & CO DUO 4PM

4/6 21 TO BURN 9PM

4/7 JOSH HEINRICHS, SNEEZY AND VICTORIA LEIGH 3PM

4/10 AARON WOLF AND THE IRIE 8PM

4/12 JOHNNY DEBT 4PM

4/12 DR. BACON 9PM

4/13 AFRO ROOTS FEST 3PM

3/15 BOOSTIVE W/ THE LOST TROPICS 8PM

3/16 DUBBLE JAMES 4PM

3/16 FUNKIN’ GRATEFUL 9PM

3/17 THAT MAN AND ROBIN 3PM

3/20 MAD MELLOW 9PM

3/22 CRIS & ALEX 4PM

3/22 JP SOARS 9PM

3/23 JOHNNY DEBT 4PM

3/23 JON ZEEMAN BAND 9PM

3/24 NOUVEAUX HONKIES 3PM

3/27 THE LEE BOYS WITH MELODY TRUCKS

3/29 BRETT STASKA 4PM

4/14 CHRIS PIQUETTE 3PM

4/17 BOMBARGO 9PM

4/19 BRETT STASKA 4PM

4/19 SPIDER CHERRY 9PM

4/20 420 FEST WITH SPRED  THE DUB 3PM

4/21 BEN CHILDS 3PM

4/24 MIKE PINTO AND SIERRA LANE 8PM

4/25 THE WHEELAND BROTHERS 8PM

4/26 LOW GROUND 9PM

4/27 DUBBLE JAMES 4PM

4/27 CAPTAIN MIDNIGHT BAND 9PM

4/28 NOUVEAUX HONKIES 3PM

16

The Dining Dilemma

A look behind the ticket window on how the restaurant industry is faring post COVID

24

The Hunger Diaries Recipes

This blogger shares some of her infamous pasta dishes for readers to make at home

Craft Beer and Asian cuisine; a duo as iconic as peanut butter and jelly

The roots beneath this family owned Loxahatchee farm

MARCH

1

FIRST FRIDAY CELEBRATION @ Centennial Park – Boynton

VICTORIA CARDONA @ Guanabanas – Jupiter (4:00)

SIERRA LANE BAND @ Guanabanas – Jupiter (9:00)

THE HAPPINESS CLUB BAND @ Maxi’s Lineup – Jupiter (9:00)

1-2

BOB DYLAN @ Broward Center – Ft Lauderdale

TRIBUTE BAND CONCERTS @ Sunset Cove Amp – Boca

2

LOG JAM PRE-PARTY WITH BRETT STASKA, THE DEWARS, AND STONY VIBEZ @ Guanabanas – Jupiter (4:00)

103.1 RADIO PRESENTS RIB ROUND UP

@ iThink Financial Amp – WPB (doors open at noon)

SOUL OF MOTOWN @ Crazy Uncle Mikes – Boca (8:30)

GIACO TRIO @ Maxi’s Lineup – Jupiter (9:00)

AFTER IMAGE (RUSH TRIBUTE)

@ Mathews Brewing Co. – Lake Worth

3

SUN UP SOUNDCLASH & BAZAAR 2 @ Northwood Art and Music Warehouse – WPB

BRYAN SMITH @ Mathews Brewing Co. – Lake Worth (every Sunday afternoon)

JERRY LEEMAN @ Sticky Bun – Deerfield (10:00 am)

JUSTIN SHAPIRO @ Guanabanas – Jupiter (3:00)

4

MOTOWN MONDAYS @ Tin Roof – Delray (6:00)

5 MATT BROWN—THE AMP OFF OCEAN

@ Ravish – Lantana (March 5, 12, 19, 26 @8:00)

6 STEVE HACKETT @ Pompano Beach Amp (7:30)

JAKE WALDEN BAND @ Guanabanas – Jupiter (9:00)

INDIGO DREAMERS @ DAS Beer Garden – Jupiter (6:00)

WINE DOWN WEDNESDAY EVERY WEDNESDAY @ Steamhorse Brewing – Grandview/WPB

PAM & DAVE @ Maxi’s Lineup – Jupiter (6:00)

7

BRYAN SMITH AND FRIENDS @ Maxi’s Lineup – Jupiter (7:00)

8

LIVE MUSIC ON THE PATIO @ Papa’s Raw Bar — Lighthouse Point (6:00) (every Friday)

GIRLFRIEND MATERIAL @ Crazy Uncle Mikes – Boca (8:30)

OVER ON TWO (RYAN CASSIDY’S FULL BAND) @ The Cove Brewery – Deerfield

ULYSSES OWENS JR. AND GENERATION Y @ Arts Garage – Delray (JAZZ)

SPRED THE DUB @ Old Key Lime House – Lantana

ADONIS OF GUAVATRON @ Guanabanas – Jupiter (4:00)

THE FLOATING BRAINS @ Guanabanas – Jupiter (9:00)

THE RICCA PROJECT @ Maxi’s Lineup – Jupiter (9:00)

LIVEKILL, OPEN NERVE, LOYAL UNTIL DEATH & SPIKEMETAL @ Respectable Street – WPB (8:00)

FOO FIGHT (FOO FIGHTERS TRIBUTE) @ Mathews Brewing Co. – Lake Worth

9

UPROOT HOOTENANNY @ Anchors Aweigh — Deerfield Beach

THE RESOLVERS @ Guanabanas – Jupiter (9:00)

UNLIMITED DEVOTION—A CELEBRATION OF THE GRATEFUL DEAD @ Crazy Uncle Mikes – Boca (8:30)

CRAZY FINGERS @ Maxi’s Lineup – Jupiter (9:00)

NIRVANNA (NIRVANA TRIBUTE)

@ Mathews Brewing Co. – Lake Worth

9-10

JUPITER IRISH FEST @ Abacoa Amp – Jupiter

10

BRIAN & BRIAN @ Sticky Bun – Deerfield (10:00 am)

JUSTIN ENCO SOLO @ Cove Brewing — Deerfield

INDIGO DREAMERS @ ER Bradley’s – WPB (6:00)

13

ROB ARENTH @ Old Key Lime House – Lantana

PAM & DAVE @ Maxi’s Lineup – Jupiter (6:00)

14

IN THE AIR TONIGHT—PHIL COLLINS TRIBUTE @ Studio at Mizner Park – Boca

THE WEIGHT BAND FEAT. MEMBERS OF THE BAND & LEVON

HELM BAND @ Funky Biscuit – Boca (7:00)

THE STRING ASSASSINS @ Guanabanas – Jupiter (8:00)

BRYAN SMITH & FRIENDS @ Maxi’s Lineup – Jupiter (7:00)

15

THE PEOPLE UPSTAIRS @ Mathews Brewing Co – Lake Worth

JACIN PAUL @ The Cove Brewery – Deerfield

NORTON MUSEUM OF ART: ART AFTER DARK –BANGERS AND MASH – WPB

THE GREEN—STEP OUT TOUR W/ SPECIAL GUEST MIKE LOVE @ Terra Fermata – Stuart

CLICK MONEY @ Guanabanas – Jupiter (4:00)

BOOSTIVE W/ THE LOST TROPICS @ Guanabanas – Jupiter (8:00)

THE HOLIDAZED @ Maxi’s Lineup – Jupiter (9:00)

16

UPROOT HOOTENANNY @ The Biergarten — Boca Raton

GUAVATRON + ELECTRIC KIF @ Crazy Uncle Mikes – Boca (8:30)

VIBES FARM @ Maxi’s Lineup – Jupiter (9:00)

ST. PATRICK’S DAY PARADE AND FESTIVAL @ Old School Square – Downtown Delray Beach

STORMHOUSE BREWING ST. PATRICK’S DAY MARKET – NPB (4:00-8:00)

DUBBLE JAMES @ Guanabanas – Jupiter (4:00)

FUNKIN’ GRATEFUL @ Guanabanas – Jupiter (9:00)

POKÉMON PARTY @ Respectable Street – WPB (10:00)

LEGENDS ON THE LAWN – NORTH 40 @ Canyon Amp – Boynton (7:00)

THE DARK SIDE OF SOL (PINK FLOYD TRIBUTE)

@ Mathews Brewing Co. – Lake Worth

16-17

JAZZ AND BLUES FESTIVAL @ Northwood – WPB

17

CHRIS AND ALEX DUO @ Mathews Brewing Co – Lake Worth

THE HOLIDAZED @ The OG — Delray (4:00)

U2-2U @ Crazy Uncle Mikes – Boca (7:00)

THE ALLMAN REVIVAL—A TRIBUTE TO THE ALLMAN BROTHERS BAND @ Arts Garage – Delay (7:00)

THE FABULOUS THUNDERBIRDS @ Funky Biscuit – Boca (7:00)

PROPER ST PADDY’S DAY CELEBRATION @ Mizner Park Amp – Boca

ST. PATTY’S DAY ANNUAL BLOCK PARTY @ Abacoa – Jupiter

BOYNTON BLARNEY BLAST @ Ocean Ave (4:00-9:00)

THAT MAN AND ROBIN @ Guanabanas – Jupiter (3:00)

19

REVEREND HORTON HEAT & THE SURFRAJETTES

@ Respectable Street – WPB (7:00)

20

MAD MELLOW @ Guanabanas – Jupiter (9:00)

PAM & DAVE @ Maxi’s Lineup – Jupiter (9:00)

21

CRASH TEST DUMMIES @ Funky Biscuit – Boca (7:00)

BRYAN SMITH & FRIENDS @ Maxi’s Lineup – Jupiter (7:00)

22

ADAM DAVID DUO @ Cove Brewing — Deerfield

GET THE LED OUT @ Pompano Beach Amp (8:00)

JAM BUSH @ Maxi’s Lineup – Jupiter (9:00)

NORTON MUSEUM OF ART: ART AFTER DARK – DONZII – WPB

CHRIS AND ALEX @ Guanabanas – Jupiter (4:00)

JP SOARS @ Guanabanas – Jupiter (9:00)

23

CRAZY FINGERS - Northwood (8:00)

JOE SATRIANI W/ STEVE VAI @ Pompano Beach Amp (7:30)

9TH ANNIVERSARY PARTY @ Barrel of Monks – Boca

ALGORYTHM FEAT. TREVOR YOUNG OF SOJA, KEVIN OFFITZER OF STICK FIGURE, AND MORE @ Terra Fermata – Stuart

SATURDAY NIGHT DANCE FEVER @ Mizner Park Amp w/ Tavares, The Trammps, and more (7:00) – Boca

JOHNNY DEBT @ Guanabanas – Jupiter (4:00)

JON ZEEMAN BAND @ Guanabanas – Jupiter (9:00)

THE KINECTED @ Maxi’s Lineup – Jupiter (9:00)

BOYNTON SPRING MARKET (live music feat. The Flyers & Rogue Theory) @ Centennial Park (4:00)

HAVOC 305 @ Mathews Brewing Co. – Lake Worth

24

ROOTS SHAKEDOWN @ The OG — Delray (4:00)

JUSTIN ENCO @ Sticky Bun – Deerfield (10:00am)

PIERRE “BIG HARVEST” @ The Cove Brewery – Deerfield

NOUVEAUX HONKIES @ Guanabanas – Jupiter (3:00)

26

HOLIDAZED DUO @ Old Key Lime House – Lantana

27

THE LEE BOYS W/ MELODY TRUCKS @ Guanabanas – Jupiter (9:00)

PAM & DAVE @ Maxi’s Lineup – Jupiter (6:00)

28

BRYAN SMITH & FRIENDS @ Maxi’s Lineup – Jupiter (7:00)

29

BRIAN & BRIAN @ JB’s on the Beach – Deerfield

JADED: AN AEROSMITH & SHAKE IT UP: A CARS TRIBUTE @ Crazy Uncle Mikes – Boca (8:30)

BRETT STASKA @ Guanabanas – Jupiter (4:00)

NORTON MUSEUM OF ART: ART AFTER DARK—CELEBRATING WOMEN’S HISTORY MONTH W/ FILMS, MUSIC BY VICTORIA

CARDONA – WPB

GAFIEIRA RIO MIAMI—BRAZILLIAN BIG BAND

@ Arts Garage – Delray (8:00)

TASTY VIBRATIONS @ Guanabanas – Jupiter (9:00)

ALIVE BEAT @ Maxi’s Lineup – Jupiter (9:00)

30

TASTY VIBRATIONS @ Cove Brewing — Deerfield

JP SOARS AND THE RED HOTS

@ Northwood Art & Music — WPB (8:00)

BRYCE ALLYN W/ GUITARIST MIKE KERR

@ Guanabanas – Jupiter (4:00)

TOMBSTONE CHEVY @ Guanabanas – Jupiter

JASON MONTERO TRIO @ Maxi’s Lineup – Jupiter (9:00)

561 MUSIC FESTIVAL (FEAT. 20 BANDS)

@ Mathews Brewing Co. – Lake Worth

31

BEN CHILDS @ Guanabanas – Jupiter (3:00)

APRIL

3

CHRIS O’LEARY BAND @ Terra Fermata – Stuart

GUAVATRON @ Guanabanas – Jupiter (8:00)

4

THE LEAFY GREENS BAND @ Maxi’s Lineup – Jupiter (7:00)

THE BRENDA JOHNSON BAND @ Crazy Uncle Mikes – Boca

KING TIDE RISING

@ Old Key Lime House – Lantana (every Thursday)

5

FIRST FRIDAY CELEBRATION @ Centennial Park – Boynton

NORTON MUSEUM OF ART: ART AFTER DARK—JAZZ FRIDAY W/ TOTEM CAVE – WPB

GORDON DANIELS @ The Cove Brewery – Deerfield

SAMANTHA RUSSELL BAND @ Old Key Lime House – Lantana

ADAM DOUGLAS BAND

@ Northwood Art and Music Warehouse – WPB (7:30)

VITA FUNK @ Guanabanas – Jupiter (4:00)

JOEY TENUTO BAND @ Guanabanas – Jupiter (9:00)

6 CRUISER PALOOZA FEAT. THE RESOLVERS, SPRED THE DUB, FOOD TRUCKS, BEER GARDEN, ARTISTS AND MUCH MORE (visit www.cruisebogle.com for more info) @ Old School Square – Delray

JUPITER BEER WINE AND SPIRITS FEST @ Abacoa Amphitheater – Jupiter (1:00)

ERIC DARIUS @ Funky Biscuit – Boca (shows at 6:00 & 9:00)

STANLEY JORDAN PLAYS JIMI @ Arts Garage – Delray (shows at 6:00 & 8:30)

INDIGO DREAMERS @ Leftover’s – Jupiter (6:00)

WINE DOWN WEDNESDAY EVERY WEDNESDAY @ Steamhorse Brewing – Grandview/WPB

DRUM AND CO. DUO @ Guanabanas – Jupiter (4:00)

21 TO BURN @ Guanabanas – Jupiter (9:00)

MAIDEN MANIA (IRON MAIDEN TRIBUTE) @ Mathews Brewing Co. – Lake Worth

7 SUNDAY SMOKE OUT W/ JOSH HEINRICHS, SNEEZY, AND VICTORIA LEIGH @ Guanabanas – Jupiter (3:00)

BRYAN SMITH @ Mathews Brewing Co. – Lake Worth (every Sunday afternoon)

10

AARON WOLFE AND THE IRIE @ Guanabanas – Jupiter (8:00)

11

BODEANS @ Funky Biscuit – Boca (7:00)

12

BRIAN & BRIAN @ JB’s on the Beach – Deerfield

AN EVENING OF CHICAGO BLUES @ Arts Garage – Delray (8:00)

SAMANTHA RUSSELL BAND @ Maxi’s Lineup – Jupiter

CAMEL TOE BAND @ Northwood Art and Music Warehouse –WPB (7:30)

JOHNNY DEBT @ Guanabanas – Jupiter (4:00)

DR. BACON @ Guanabanas – Jupiter (9:00)

13

JAKE WALDEN BAND @ Northwood Art & Music — WPB (8:00)

26TH ANNUAL AFRO ROOTS FEST FEAT. CORTADITO, JOHNNY DREAD, VENEZONIX, AND SAN JUAN @ Guanabanas – Jupiter (3:00)

PAPAPALOOZA 10 YEAR ANNIVERSARY CELEBRATION FEAT. PIERRE (2:00-5:00) + BIG HARVEST (FULL BAND 6:00-9:00) @ Papa’s Raw Bar – Lighthouse Point

CRAZY FINGERS @ Maxi’s Lineup – Jupiter (9:00)

HAVOC 305 @ Crazy Uncle Mikes – Boca

CARLIN PARK AFTER DARK - DOORS ALIVE @ Seabreeze Amp – Jupiter

IN-A-NUTSHELL (ALICE IN CHAINS TRIBUTE) @ Mathews Brewing Co. – Lake Worth

14

POOR LIFE DECISIONS @ Old Key Lime House – Lantana

CHRIS PIQUETTE @ Guanabanas – Jupiter (3:00)

17

PAM & DAVE @ Maxi’s Lineup – Jupiter (6:00)

BOMBARGO @ Guanabanas – Jupiter (9:00)

19

ADAM DAVID DUO @ The Cove Brewery – Deerfield

INDIGO DREAMERS @ Twisted Trunk Brewing – PBG (6:00)

NORTON MUSEUM OF ART: ART AFTER DARK—LAS NUBES – WPB

BRETT STASKA @ Guanabanas – Jupiter (4:00)

SPIDER CHERRY @ Guanabanas – Jupiter (9:00)

20-21

POMPANO SEAFOOD FESTIVAL @ Pompano Beach Community Park

20

420 FEST WITH SPRED THE DUB AND OTHERS @ Guanabanas – Jupiter (3:00)

THE KINECTED @ Maxi’s Lineup – Jupiter (9:00)

LEGENDS ON THE LAWN - SOUR MASH @ Canyon Amp – Boynton

TOUCH & GO (THE CARS TRIBUTE) @ Mathews Brewing Co. –Lake Worth

21

BRIAN & BRIAN @ The Sticky Bun — Deerfield

BEN CHILDS @ Guanabanas – Jupiter (3:00)

24

MIKE PINTO ACOUSTIC TOUR W/ SIERRA LANE @ Guanabanas – Jupiter (8:00)

JUTT @ Old Key Lime House – Lantana

25

ROSS OSTEEN @ Crazy Uncle Mikes – Boca

THE WHEELAND BROTHERS @ Guanabanas – Jupiter (8:00)

26

BRYANT DEL TORO DUO @ The Cove Brewery – Deerfield

THE FLYERS @ Old Key Lime House – Lantana

INDIGO DREAMERS @ Tequesta Brewing (7:00)

LOW GROUND @ Guanabanas – Jupiter (9:00)

26-27

YYNOT—VINTAGE RUSH & PROGRESSIVE ROCK ORIGINALS @ Funky Biscuit – Boca (9pm Fri 7pm Sat)

27

THE RESOLVERS LIVE @ Mizner Park Amp – Boca (4:00)

SOUTHERN BLOOD @ Crazy Uncle Mikes – Boca

MITCH GRAINGER BLUES BAND @ Arts Garage – Delray (8:00)

DUBBLE JAMES @ Guanabanas – Jupiter (4:00)

CAPTAIN MIDNIGHT BAND @ Guanabanas – Jupiter (9:00)

THE PETTY HEARTS (TOM PETTY TRIBUTE) @ Mathews Brewing Co. – Lake Worth

28

SPRED THE DUB @ THE OG — DELRAY (4:00)

ROCKIN’ TO KNOCK OUT PARKINSON’S @ Crazy Uncle Mikes – Boca (4:30-9:30)

NOUVEAUX HONKIES @ Guanabanas – Jupiter (3:00)

PUBLISHER

Dustin Wright

MANAGING EDITOR

Ava Bourbeau

COPY EDITOR

Darien Davies

DESIGN

Richard Vergez

WRITERS

Ava Bourbeau

Darien Davies

David Rolland

EVENTS

Danny Wright

The Food Issue

PHOTOGRAPHY

Dustin Wright

CONTRIBUTED PHOTOGRAPHY

Matt Smith

Cove Brewery

Robbie Patton

Niria Perez

El Camino Restaurants

Ooni

TILIT

Ember Technologies, Inc.

Assouline

Graza

In House Creative

Libby Vision

Anna Mucci

Julia Rose

561-449-2263

THANKS

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Please support us by supporting them.

MATHEWS BREWING COMPANY SCRATCH KITCHEN simple goodness

KITCHEN HOURS

TUE-THURS. 5PM-9PM

FRIDAY 5PM-10:30PM

SATURDAY 12PM-10:30PM

125 S DIXIE HIGHWAY DIRECTLY BEHIND THE BREWERY

SUNDAY 12PM-7:30PM (SUBJECT TO CHANGE)

March 15,16,17

THE DINING DILEMMA

Take on the Post-COVID Hospitality Industry

BY DARIEN DAVIES

Restaurants have always been our go-to for not only to-go, but also dining out, getting out, trying new food and downing new cocktails. They’re a place to see and be seen, and to eat and eat and eat. But what has really been happening behind the scenes since our unwanted patron, Mr. COVID, sat down, party of one?

On the outside, the tables are full, the food is plentiful, the waitlist is still making us wait and the menu items are still speakin’ our language. However, as a restaurant owner, bartender or server, the dining scene looks a lot different. So, when you go out and find that you’re missing your familiar hospitality faces or are curious as to why the menu looks a bit different, there’s a reason.

PHOTOS BY DUSTIN WRIGHT

STAFFING

“Hospitality, restaurants in particular, have always been about the people,” said Sean Iglehart, owner of Sweetwater. “As much as some operators/ owners want to think everyone is replaceable, that mentality will find you constantly flipping through resumes. I had a pre-COVID team that I worked with for seven to nine years and it was one of the best teams in South Florida. During the pandemic that team took the opportunity, like many others, to seek different avenues in life. Most of them left the industry to become successful in other industries.”

On top of people leaving the industry, there’s the good ol’ fashioned cost of living.

“I wouldn’t get me started on the affordable housing crisis we are seeing in South Florida! It mirrors what has happened at ultra-rich holiday locations such as Nantucket or Montauk. The wealthy have driven property taxes up by purchasing properties at peak market value and therefore rent has gone up subsequently. This pushes out the workforce to move further away from jobs and longer commutes and higher rents put stress on the people that live from check to check. Only solutions I see are if state/local governments step in and create more affordable housing initiatives for the workforce,” Sean said.

Mike Goodwin, owner of Crazy Uncle Mike’s, agreed, saying “Housing costs have become a real concern for many people in our industry. We have lost a few good staff members who moved partially due to the cost of living here.”

So in addition to having to pivot during the COVID shutdown, now that the restaurants are fully back — no more reduced seating, to-go options only, etc. — restaurant owners are still shuffling to find staff who can afford to live where they work, which is an expensive and disheartening issue.>>

PRICING

Yes, it’s clear that feeding your appetite, on any level, is costing more nowadays. Regardless of if you’re shopping at the grocery store, or a restaurant owner placing orders, wallets and the pickings are slimmer.

“Cost of goods has increased significantly. Everything has increased. All suppliers and retailers have hiked up prices,” Sean said. “We have had to increase our menu prices because labor cost has significantly increased. We have had zero negative feedback. I believe the people understand everything has increased.”

So it’s a double-edged chef’s knife. Raise prices to meet the increase in costs and potentially be unable to put butts in seats, or keep prices the same or similar and risk your profit margin and possibly the sustainability of the restaurant as a whole.

“Food costs have increased more than restaurants can adjust for in menu pricing without alienating the customers, leaving a shortage in the bottom line,” Mike said.

But the goal, as Mike puts it, is still to remain steady and cautiously optimistic. >>

RENT

And let’s not forget about rent. Due to demand and lack of availability in most high-traffic areas, many landlords have the upper hand. So on top of the aforementioned stressors, restaurant owners now have to legitimately wonder if they’ll be able to carry on business as usual every month or year, or, really, at their landlord’s whim.

Oceano Kitchen found themselves in just this situation.

“We found out on Aug. 28 that we had until the end of September to vacate the space we had called home for the past seven years. We were notified by an email from the landlord’s attorney. But that’s why we were already looking for a new space, amongst a bunch of other reasons,” said Jeremy Bearman, chef and co-owner of Oceano Kitchen. “We never wanted to deal with a landlord again. It was time to buy something of our own. How were we going to do that if we had no revenue? It was a rough day and week, to put it mildly.”

It was go big or go bust. Or, rather, go smart or go bust.

Fortunately, Jeremy and the Oceano crew were able to pull off a quick turn around — they opened at their new location only 9 days after vacating the old location. Sadly, the circumstances don’t always align for other restaurants in similar situations.

“There are hundreds of variables that can go wrong but getting your lease right is the No. 1 item. The landlord is your biggest partner,” Sean said. “For me personally, I believe mid-smaller restaurants are going to have to get very creative and develop multiple revenue streams in their space and maximize their license. I think the future is smaller, tighter operations. I wouldn’t touch anything over 1,500 square feet and no more than 10 people on the team. You either go micro or macro with the operation. The middle of the road restaurants are going to have the toughest time balancing the expenses and profits.”

What it boils down to is that restaurants, yes, exist to serve food, but it’s more about the people. You can have a great dish but if the service is terrible, that’s what you’ll talk about. So without a space, ability to afford food, or having reliable people to facilitate the dining process, there is no restaurant. You’re looking at pick-up from who knows where. Long story short, restaurants need you as much as you need them, as well as restaurants needing each other.

“I would hope to see some more collaborations and community amongst restaurants. South Florida has always been very dog eat dog and out for themselves, rather than community. This shit is tough as it gets, we should all stick together and prop each other up,” Sean said.

Heard, Chef.

The Hunger Diaries Recipes

Foodies be advised: it is actually possible to make eating your full-time gig. At least, for self-proclaimed Professional Eater Lindsay Moser, that’s the case. You may recognize Lindsay as The Hunger Diaries, her food blog that she started in 2014 and has been growing ever since. She began with food reviews (her favorite restaurants include Food Shack and Coolinary Café) and now shares indulgent recipes of her own with her 500,000 — and counting — followers. She’s a South Florida local, and as a local-forward mag, we had to ask her to share a few dishes she’s been cooking up.

Cook with Lindsay Moser

While we don’t advise quitting your day job to pursue a professional eating career, we do recommend you give these recipes a whirl in your own kitchen.

Busiate Pasta with No-Cook Creamy Artichoke Sauce

Ingredients

• 1 14 oz can baby artichokes, drained

• 1 cup cottage cheese

• 1 cup parmesan, freshly grated

• 4 cloves garlic, minced

• 2 tbsp EVOO

• salt and pepper

• 1 lb. pasta of choice, cooked al dente

Instructions

1. Add artichokes, cottage cheese, parmesan, garlic, olive oil, salt and pepper to a food processor or blender and blend until smooth.

2. Cook pasta of choice according to al dente package instructions in heavily salted water. Save 1 – 2 cups of starchy pasta water, drain, and return pasta to pot. You’ll probably use around a half cup or so for the pasta, but it’s always good to have extra, especially for leftovers!

3. Add your artichoke sauce to your pasta with a splash of hot pasta water and stir, adding more pasta water to thin out the sauce if need be. Remember, you can always add, you can’t subtract.

4. Serve with more fresh parmesan and black pepper and enjoy!

Brown Butter French Onion Soup Mac and Cheese

Ingredients

• 3 tbsp and 6 tbsp of butter, divided

• 3 yellow onions, thinly sliced

• 1/2 cup white wine, dry

• 1/2 cup flour

• 11/2 cups whole milk

• 11/2 cups beef bone broth (or beef stock)

• 11/2 cups Gruyére cheese, shredded and divided

• 4 oz. goat cheese

• 4 oz. triple cream (or brie)

• 1/2 tsp nutmeg, freshly grated

• 1 tbsp Dijon mustard

• 1 lb. pasta

• 1/4 cup breadcrumbs

• 12 sage leaves fresh

Instructions

1. Melt 3 tbsp of butter in a large, oven-safe pan over medium low heat. Let the butter get frothy, stirring frequently until you see the milk solids start to brown.

2. Once you’ve got a lot of brown spec action, add your onions and a big pinch of salt. Cook, stirring occasionally, until the onions have cooked down significantly and become a deep brown color. About 3/4 of the way through the cooking process, add 1/2 cup dry white wine and scrape up any brown bits on the bottom of the pan. The whole process will take an hour to an hour and a half, so be patient!

3. Melt 6 tbsp of butter in a pan, brown the butter again, then add 1/2 cup flour and stir, cooking for a few minutes to get the raw flour taste out. Then, add your whole milk and bone broth and bring to a simmer. Once at a simmer, your sauce should thicken.

4. Add about 3/4 of your Gruyére, and all your goat cheese and triple cream, and stir until melty and smooth. Season with salt to taste.

5. Add your freshly grated nutmeg, Dijon mustard and all those delicious, caramelized onions, and stir to combine.

6. Parboil your pasta of choice (I boiled for half the time on the box instructions for al dente), reserve some starchy pasta water, and add your pasta to your sauce. If your sauce is too thick, or if you’d like more sauce, add some starchy pasta water to the mix. You can always add, you can’t subtract, so a little at a time is best here. The consistency should be a little looser (almost a bit soupy) than you’ll want your finished product to be since the pasta will continue to soak up liquid/cook in the oven and as it sits.

7. Top with remaining shredded Gruyére, breadcrumbs and fresh sage and bake at 350 degrees Fahrenheit until the cheese on top is melted and the whole thing is hot and bubbly (about 30 minutes).

8. Remove from oven, let sit for 10 minutes and enjoy!

One Pot Creamy Cajun

Bone Broth Pasta

Ingredients

• 2 cups chicken bone broth

• 1 cup low fat cottage cheese

• 1 cup whole milk

• 2 tbsp Cajun seasoning

• 1 tbsp garlic powder

• 1 lb. spaghetti

• 3 tbsp salted butter

• 1/2 cup pecorino (+ more for serving) freshly grated

• salt, to taste

• parsley, to garnish

Instructions

1. To a blender, add your cottage cheese and milk and blend until smooth.

2. Add bone broth and blended cottage cheese/ milk mixture to a braising pan or other wide, deep pan, along with your Cajun seasoning, garlic powder and a hefty pinch of salt. Taste to make sure the seasoning is to your liking, and if it still tastes bland, it probably needs more salt! Bring to a simmer.

3. Add uncooked spaghetti to the pan and move around to make sure most of the noodles are submerged. Nudge the noodles frequently to help prevent them from sticking to the bottom of the pan and each other! Cook for eight minutes at a simmer or until almost all the liquid has been absorbed and the pasta is just under al dente.

4. Turn the heat off, then add your butter and pecorino, and toss until the butter and cheese have melted and become a part of the sauce.

5. Serve with more freshly grated pecorino and some fresh parsley and enjoy! thehungerdiaries.com

A Dynamic Duo of Beer, Dim Sum and Then Sum COVE BREWERY AND WON-TOM’S

have created a relationship that’s more than just neighborly

BY DARIEN DAVIES

What do you do as a loving local when you see a void? You fill it. In our case, the void is your mouth and belly, and the filling is craft-made beer and food, thoughtfully curated by locals, Jay and Kristy Whelchel of Cove Brewery and Troy Ganter of Won-Tom’s, and their tribes at each establishment.

With a goal to both build Deerfield Beach’s first brewery, and build community involvement as much as possible, Jay set his eyes on no other location than The Cove Plaza. He and his sister, Kristy, grew up frequenting The Cove and knew it was the right home for their brewery.

“It’s one of the few places in South Florida where you don’t have to give an address; everyone knows The Cove,” said Jay. He wanted to build something for the locals, so it just made sense to build it around the locals. >>

PHOTOS BY MATT SMITH

They had a mission to be authentically Deerfield Beach, and that’s why he and his team focused on building a brewery that celebrates South Florida’s fun-in-the-sun lifestyle, and one that not only offers a comfortable, cool taproom, but a type of taproom that brings Florida to life. One that feels like South Florida. One that feels like home.

As with most breweries, the focus is on the beer (as it should be). But, as a patron, you want to expect the same great food every time you’re in the mood for the same great beer. For Jay, the solution was simple; give Troy Ganter a call. It was a name he had heard for a while but someone with whom he had yet to directly connect. So, it was time to strike while the taproom’s hot!

“Troy’s team at Papa’s and his Eat Drink & Be Local brands were an ideal food partner. Our marriage of original craft beers and Won-Tom’s amazing Asian-inspired dishes has been a blessing,” Jay said. “Our synergies start with our love of community. We see our businesses as platforms for community engagement. Invest in the community, and the numbers will figure themselves out.”

It also helped that both families are Florida State Seminoles fans.

Now, Won-Tom’s is the official dine-in and catering option for Cove Brewery, bringing patrons the best local “dim sum to then sum,” with dishes that happen to perfectly complement Cove Brewery’s selection of beers. So, no matter what you’re ordering, you’re sure to enjoy every sip and savory bite. It’s almost like it was planned that way…

The two establishments were conceptualized separately but complement each other as if they were predestined to feed off each other. “Our kitchen has a take-out window and is built on fresh ingredients, taking umami to the next level. Technically there’s no seats at Won-Tom’s, so we ripped off the ghost kitchen model and elevated the experience by partnering up with the Brewery. We offer a unique dine-in experience where you sit, scan, order and the magic happens,” Troy said. “Together we offer the full package: great beer, craft food and better service.” >>

JAY WELCHEL, MATT SMITH, TROY GANTER

1500 SE Third Ct, Deerfield Beach

@covebrewery

@won_toms

SUM DIS, SUM DAT

Some tried and true pairings of Cove’s brews and Won-Tom’s cuisine.

Left Break IPA // Drunken Thai Noodles

Juicy and hoppy with a bitter backbone and evened with lots of tropical fruit flavors, paired with rice noodles topped with scallion, garlic, chile, Thai basil, shallots and green peppercorn.

Helles Lager // Loaded Tater Tots

Notes of biscuit and sweet malt make this lager a smooth sipper; a perfect complement for munching on loaded tater tots topped with pulled pork, scallions, Yuzu ranch and Gochujang buffalo.

Paddle Out Pils // Wagyu Smash Sando

A German lager with a floral hop and just enough bready malt to balance devouring a Wagyu burger.

Tan Man // Korean Fried Chicken Sandwich

A malty, balanced lager with caramel and bready notes to sweeten the bite of Gochujang buffalo and fresh veggies on the fried chicken sandwich.

Heatwave Ale // Soup Dumplings

American wheat beer with a touch of fruity hop and citrus cap that’s light enough for pork or chicken soup dumplings.

COOKIES IN PBC

WE ACCEPT ALL COOKIES

Cookies are more than just a realtor’s trick for an aromatic house, or a digital pop-up so frequent it should have its own section on our weekly screen time report. Cookies, though fairly universal, can be quite personal. We happen to know a few spots to find killer cookies (outside your browser) that will leave a much better taste in your mouth. Though, we couldn’t get them to divulge recipes, a feature is a pretty tasty runner up. Check out these restaurants and try their signature cookies — entrée or no entrée.

“When we first opened Oceano at our previous location I made chocolate chip cherry toffee cookies and they were such a hit that we decided they had to be on the menu daily. After a few years I switched it to our current salted caramel chocolate chip cookies. I brown the butter for the cookies and use a combination of chocolate chunks and 55% Valrhona chocolate. Our house-made salted caramel is piped into the center of each cookie before being baked. Many guests purchase a cookie to eat at the end of their meal and also a few extra to take home with them.”

– Cindy Bearman, Pastry Chef, Co-Owner

512

PHOTO BY DUSTIN WRIGHT

B U C CAN

“We try and use the highest quality ingredients in our cookies. We use a lot of Callebaut chocolate and top them with Maldon salt. I love the sweet and salty combo that it brings together.”

– Clay Conley, Chef, Co-Owner (Buccan’s cookies can be shipped anywhere in the U.S.)

350 S. County Rd, Palm Beach @buccanpalmbeach

PHOTO BY IN HOUSE CREATIVE

“We brought the cowboy cookie to the menu at Tropical because it’s one of my favorite cookies, containing a little bit of everything. I love the combination of an oatmeal raisin, chocolate chip, walnut and coconut added in. That makes it so fun to eat. The recipe is an old Texas recipe and I’ve used it for years previously when I was cooking as a chef in Tennessee.”

– Rick Mace, Owner, Executive Chef, Pitmaster

3815 S. Dixie Highway, West Palm Beach

@tropical_smokehouse

S C US ST R E ATERY

“I was born and raised in Colombia where the combination of guava and cheese has been a very desired snack among all generations. When I was a child I loved eating breads with guava and cheese and that flavor has always been engraved in my memory. A couple of years ago, working at Hibiscus I remembered that part of my childhood and I thought it would be a good idea to make some cookies with this combination. I made them and I never thought they would love them. But since that day, I have not stopped making them. The recipe is very easy, it has few ingredients, definitely guava and cream cheese are the protagonists, flour, butter, sugar, eggs, 15 minutes in the oven and enjoy!”

– Jamie Seija, Pastry Chef

PHOTO BY DUSTIN WRIGHT

“What everyone loves about our triple chocolate cookie is the rich flavor derived from the three types of chocolate we use: white chocolate, milk chocolate and dark chocolate. [It’s] super decadent yet surprisingly balanced thanks to the dark chocolate. And who doesn’t love crispy on the outside and soft and chewy on the inside!” –

Anthony Moses, Executive Sous Chef

2000 PGA Blvd., Suite 5502, Palm Beach Gardens @stagekitchen

THE HACIENDA

Gratitude Garden Farm

Humble Beginnings, Growing Pains and Fungiculture

BY DAVID ROLLAND • PHOTOS BY DUSTIN WRIGHT

Gratitude Garden Farm started because of a stroke of awful luck. The roots of it began when Joseph Chammas was diagnosed with colon and liver cancer. “It was stage 4, so it was not good,” Chammas told Atlantic Current magazine bluntly. Even worse, Joseph’s late mother died from the same type of cancer. Besides using traditional medicine to heal himself, Joseph also decided to start growing his own organic food. >>

“We went to a health center and learned how to grow microgreens and sprouts. We started growing on the land around our house in Deerfield. Then our neighbors wanted some of our food, too. Before we knew it, we ran out of room,” Joseph said.

As the cancer went into remission, Joseph decided to get even more serious about organic farming. He bought a piece of property in Loxahatchee Groves in 2013 that became Gratitude Garden Farm. Gratitude also offers educational glamping retreats in their geodesic domes. During the stay, guests can take growing classes and practice yoga while enjoying meals using ingredients grown on that very land. But, Gratitude Garden Farm’s bread and butter is being a working farm offering crops to farmer’s markets and restaurants. The unique crop that they ended up specializing in is mushrooms.

“We wanted something more challenging, so we got into mushrooms. I wish it had scared us away because it is so challenging,” Joseph joked. The foray into mushrooms started in 2014 when he began a partnership with experienced mushroom farmer Claudio Gomez. The duo could both see that there were very few local growers filling the niche, so they went to work, ultimately growing nine different varieties including Italian oysters, black king trumpet and lion’s mane. >>

There have been plenty of frustrating growing pains along the way. “So many things can go wrong with the timing and contamination. The thing with mushrooms is you don’t know if something went wrong until it’s too late. We’re selling to 120 restaurants and all of a sudden there was a contamination, you have to cancel the orders, and start all over again,” Joseph said.

Their mushroom-growing process starts by mixing oak wood pellets, organic soy pellets, water and added nutrients and bagging the mixture. They then go to the sterilizer where the bag gets sterilized and cooked for around 24 hours. After the bags have cooled in the sterilizer for another day, they get brought to the lab and inoculated with a mushroom variety. They sit in the dark in the colonizing room for two to three weeks before they’re finally ready to go to the grow room to fruit. The results are well worth the hard work and patience in Joseph’s eyes.

“There are chefs that make incredible stuff. You can also just sauté them with butter, onions and garlic, and they’ll taste delicious,” said Joseph, who is a believer in the medicinal qualities of mushrooms, though he carefully states that neither mushrooms nor any other organic food are what cured his cancer. “The reishi mushrooms are medicinal. They stop your body’s stress from attacking itself. They help with anxiety, stress, sleep problems and respiratory illness.”

He appreciates the irony that the stress caused by the rigorous process of growing the mushrooms yields something that can alleviate other’s stresses.

gratitudegardenfarm.com

@gratitudegardenfarm

Wellness Wonders

Learn about some of the ways that Gratitude Garden Farm’s most popular bounties can heal.

Lions Mane Mushroom

• May assist with neurological and cognitive function

• May help with mental clarity, mood and focus

• May help with cognitive diseases

• Anti-inflammatory

Reishi Mushroom

• An adaptogen that may help with stress

• May help boost your mood

• Supports your immune system

• Anti-inflammatory

Turkey Tail Mushrooms

• Supports immune system

• Supports healthy gut health

• Anti-inflammatory

Black Turmeric

• Anti-inflammatory

• May help with asthma

• Anti-bacterial

• Antioxidant

• Muscle relaxer

TAC’N BOUT TACOS

At Atlantic Current, we’re all about hot button issues, which is why we’re finally addressing some must-try tacos. We respect your right to choose flour or corn. We also recognize hard shells have their merits. We’re here not to judge, but to guide your decision-making process. So, we’ve rallied some of the community’s favorite tacos and gotten to know why they’re favorites.

Taco Chula — Vegetarian Taco

Some days it can be difficult to get all your veggies in. The vegetarian taco at Taco Chula can help. It’s packed with grilled peppers and onions, tomatoes and avocado, along with refried beans, cotija cheese and topped with cilantro. And, after this taco, you’ll surely deserve a treat that can be conveniently found next door at Chulados, Taco Chula’s ice cream shop. They have more than 30 flavors of homemade Mexican ice cream and paletas — ice pops, for the gringos.

“The vegetarian taco is a favorite for many reasons. It’s versatile and customizable, packed with fresh ingredients. The vegetarian taco also appeals to those seeking a healthier version but incredibly delicious taco, even for non-vegetarians.”

- Dahiana Lainfiesta, CFO

10800 N. Military Trail, Palm Beach Gardens tacochula.com

@tacochula

PHOTO BY ROBBIE PATTON

Zipitios — Tacos de Carnitas de Puerco

Last year, Zipitios upgraded from Grandview Public Market to a larger space in Industry Alley. Don’t worry, their Mesoamerican dishes hit just the same. One of their best sellers, the Carnitas de Puerco, is a perfect example of how culture inspires all their menu items.

“We knew when we opened we needed to highlight a taco that our families love and eat when we get together: carnitas. They originate in the State of Michoacan where Niria is from and although different than what you will find in Zinapecuaro, Mich., our version feeds the foodie in us; the crispy edges, our house salsa verde, the cilantro and onions — you can’t beat the simplicity. Pair this with a cold beer or a Mexican Coca Cola y te cura el alma (it will heal your soul).”

- Ricky Perez, Chef and Co-Owner

2676 Florida Ave., West Palm Beach @zipitios

PHOTO BY NIRIA PEREZ

Kapow! — Shimoda Lobster Gyoza Tacos

PHOTO BY JULIA ROSE

This taco is a bit of a curve ball, but trust us, you won’t be disappointed. Kapow!, known for their Southeast Asian cuisine, is constantly defying expectations with their funky — and delicious — menu items. You may be familiar with their Ahi Tuna Poke Gyoza Tacos, now get ready to be introduced to their Shimoda Lobster Gyoza Tacos.

“These Tacos are one of our favorite snacks so we placed them on our recently modified menu for our guests to enjoy as they were frequently requested. We let the star of the show, being the lobster, really shine by complementing its subtle flavor instead of masking it in a ton of sauce. We source the freshest young North Atlantic Lobsters, which are cooked by simply steaming them whole to retain all their natural flavors. We then pull the meat from the bodies and dress it lightly in an aji amarillo sauce that has a touch of coconut, heat and creaminess with a pinch of fresh scallion and daikon radish for added crunch. We then fill our gyoza taco ‘shells,’ which are prepared fresh daily with a bright and refreshing avocado and yuzu purée before generously stuffing each taco with our dressed lobster mixture. Lastly, we garnish each taco with chili threads, which have a very light hint of smokiness, leaving you craving the next bite!”

-Angelo Arboleda, Culinary Director

519 Clematis St., West Palm Beach

402 Plaza Real, Boca Raton

kapownoodlebar.com

@kapownoodlebar

El Camino — Carnitas Tacos

No matter which corner of Palm Beach County you call home, El Camino is likely close at hand with their Mexican soul food. Everything is made in house, with locally sourced ingredients. We got a peak into the intricacies of the Carnitas Tacos.

“Carnitas Tacos are a fan favorite for sure, as they pay homage to how they are traditionally done in Mexico. It’s prepared with corn tortillas dipped in manteca, topped with fundido cheese, and then toasted on the plancha. The main ingredient is braised pork shoulder that is cooked slow and low with orange slices, chiles, and spices to pull out the full flavor of the meat. The taco is then topped off with serrano salsa, raw white onion, and cilantro to finish off the dish. The combination of the toasted tortilla, melted cheese, full flavor of the carnitas and then balanced with the salsa is a home run for sure.

We pour this same type of love in all our tacos, and for sure regardless of your preference we will have one of your favorite tacos on our list. We have a wide selection for everyone, meat lovers, fish lovers, vegetable lovers, and regardless of preference, will have a favorite taco for you.”

- Francis Lake, VP of Operations, Modern Restaurant Group

700 S. Rosemary Ave. Suite 232 Floor 2, West Palm Beach

15 NE. Second Ave., Delray Beach

5377 Town Center Road Unit #100, Boca Raton

elcaminofla.com

@elcaminofla

PHOTO BY EL CAMINO RESTAURANTS

Eat Local, Eat Social

PHOTOS

Civil Society Introduces a Food Concept to Their Jupiter Location

A gem of Abacoa in Jupiter, Civil Society Brewing has finally made the illustrious decision to expand their menu to include bites that complement their craft brews with their new food concept, Eat Social.

After a whirlwind of a start (two years after they opened, they were named No. 5 New Brewery in the World by Ratebeer.com and travelled the world for beer events), they’ve hunkered down and focused on feeding — literally and figuratively— their local market.

Pizza, wings and beer — who would’ve thought they’d go together?

But really, we don’t mind that it’s a classic pairing. If anything, that’s exactly why we do like it — they gave us exactly what we want.

Owners Karl and Chris Volstad and Evan Miller knew what they wanted, too, when they went looking for the perfect additions to their menu. Karl shared, “Food was always something we were looking to add. We needed to find the right fit to complement the beer we are making. We were able to find that with Bradley Grace, who we hired as head chef. We were big fans of his food, and his ideas matched our concept.”

Bradley was the owner of the former butcher and sandwich shop, Grace’s Fine Foods, before they sadly closed. They also graced the pages of our magazine. Now, we get to welcome him back to our table and look forward to his creations.

So far, bestselling pies include the Hot Pep (house tomato sauce, fresh mozzarella, crispy pepperoni and hot honey) and the Buffalo Chicken Pizza (buffalo cream sauce, fresh mozzarella, spicy roasted chicken and blue cheese). The pizza and wings are baked in a brick oven and all sauces are housemade with the freshest ingredients.

The brick oven pizza feeds into the urban concept created by the subway tile decor and concrete floor, but their house-made sauce and family ties lend more of a connectivity. A perfect combination, kind of like pizza and beer.

For those of you in West Palm Beach wondering if Civil Society will be adding food options at their location further south, we can’t confirm anything, but the ellipses in Karl’s response when questioned about the idea left room for interpretation (and hope).

1200 Town Center Drive, Unit 101, Jupiter

425 Kanuga Drive, West Palm Beach

civilsocietybrewing.com

@civilsocietybrewing

We believe everyone deserves the exceptional.

KITCHEN GIFT GUIDE

PHOTOS

PHOTO COURTESY OF OONI PHOTOS

Graza

“Drizzle”

PHOTO COURTESY OF ASSOULINE

PHOTO COURTESY OF GRAZA