The Atlantic Current - Issue 10 by The Atlantic Current

APRIL - MAY 2014 • ISSUE 10

welcome

to the atlantic current

In This Issue From best burgers to vegan recipes, strawberry fields to Guanabanas, and Australian Lollipops to Hullaballoo, we’ve scoured South Florida to find the best bites around for any budget. First up, we chat with Jayson Koss of Delivery Dudes about the growth, branding, and future of this Delray startup. From there we narrowed down a long list to present the four must have burgers in South Florida. These burgers are no joke, and we strongly recommend trying them all. Next we cruise to Guanabanas in Jupiter to explore one of the coolest bar & restaurant experiences in the region. The fresh seafood and endless rum selection is great, but the atmosphere is something you won’t find anywhere else. From there we stroll through the strawberry fields at Bedner’s Farm in Boynton Beach with Ciera Calvet. With all this burger talk, it’s only right to throw a bone (not a real bone) to the vegan crowd. Our friends at The New Vegan and 4th Generation Market hooked us up with all the ingredients for a quick and easy vegan recipe that will interest even the common carnivore. Next we hit up four local spots for some individual dishes – some that are quick and good on-the-go and others that require ass in chair. After that we sit down with local action sports icon Jensen Calloway to discuss his journey through surfing and where he’s at today. Dana Krangel brings the latest and greatest local albums once again, and Tom Greene gives you the DL on fishing in April and May. Last but not least are a few shots from our Issue 9 Release Party at Saltwater Brewery. Thanks to the Saltwater crew, Delivery Dudes, and Future Prezidents for helping to put on a great event! All this and more inside our 1st Annual Food Issue. The Atlantic Current is a CVC audited publication

Photo: Nathan Hamler Location: Sweetwater Bar & Grill

CONTENTS

10 | Get Out of the House! Check out the very best events and concerts in our area. Mark your calendars now and check our website for updates.

15 | The Dudes Abide Your favorite food delivery service is doing things right, and doing the right things. The Dudes are doing more than bringing hot food to your doorstep, and you can now learn what really sets them apart and drives their vision.

19 | South Florida’s Must Have Burgers Seems like burgers are the new, big thing these days. But these meaty wonders from Charm City Burger, 3rd and 3rd, Tucker Duke’s Lunchbox, and ROK: BRGR definitely stand out. We think you will agree.

26 | A Taste of Paradise

Love locally sourced seafood and produce in a tiki/jungle grotto atmosphere overlooking the waterway? Thought so. Step into Guanabana’s in Jupiter, perhaps the most unique and tropical joint in SoFlo. Now you’ll see why this is one of the most popular places around.

28 | Strawberry Fields Forever Stroll through the fields of Bedner’s Farm with Ciera Calvet.

34 | Vegan Made Easy With all this burger talk, it’s only appropriate to include some grub for our vegan friends.

44 | Jensen Calloway

Jensen did it all at a young age, now he’s home giving back to young surfers.

48 | Listen The local music vibe in SoFlo is in full stride and our own Dana Krangel brings you fresh squeezed reviews from Speaking Volumes, The People Upstairs, and Uproot Hootenanny.

ON THE COVER Photo by: Nathan Hamler

44 6

theatlanticcurrent.com

Subject: Morning Glory from Rok:Brgr

Publisher and Editor Dustin Wright • Dustin@theatlanticcurrent.com

Associate Editor Danny Floyd • Dan@theatlanticcurrent.com

Art Director Juan Carlos Agosto

Ad Design Michael Carriegos • Ian Jacobs

Photography Ben Hicks • ben@bocaratonphoto.com Leon Legot • leon@theatlanticcurrent.com Nathan Hamler • nathan@nathanhamlerphotography.com

Contributing Photographers Aaron Lurie • Chelsea Erwin • Joaqin Anico Nicola Lugo • Jason Arnold

Writers Cash W. Lambert • Dana Krangel • Nicole Danna • Tom Greene

Web Trey Smedley

Biz Consultant Yonilee Miller

Advertising Opportunities 561.383.0035 ext 101 • info@theatlanticcurrent.com

Special Thanks Sam Scott, Patty Wright, Tom Greene, Yonilee Miller, Trey Smedley, Juan Carlos Agosto, Jayson Koss, Matt Cahur, Evan David, Jon Sullivan, Jensen Calloway, Dave Robinowitz, Ben Hicks, Nathan Hamler, Leon Legot, Cash Lambert, Dana Krangel, Nicole Danna, Nic Lugo, Jason Arnold, Aaron Lurie, Jordan Kyser, Joey D., “Hurley” Burley, D.J.P., The People Upstairs, Uproot Hootenanny, Speaking Volumes, John Magnetta, Don French, Matt Sermarini, Heath Van Den Bogaert, Chelsea Erwin, Ciera Calvet, Carm Mazza, YOU the reader, and most of all our friends, supporters, and sponsors in South Florida who make all of this possible.

EVENTS CALLENDAR

APRIL 12-13

APRIL 25-27

Tortuga Music Festival

Annual South Florida Surfers for Autism Festival @ Deerfield Beach

@ Fort Lauderdale Beach

APRIL 5

APRIL 12

Atlantic Current Release Party

Brew at the Zoo

@ Guanabana’s in Jupiter w/ The People Upstairs Album Release

APRIL 7 Pigeons Playing Ping Pong @ Funky Biscuit

APRIL 9 The Original Wailers

@ Terra Fermata in Stuart

APRIL 10

@ Palm Beach Zoo, presented by Tap GBC

Todd Rundgren

APRIL 14

Delray Beach Art Festival

Local Natives

APRIL 26

@ Revolution Live

APRIL 17-20 Eastern Surf Festival @ Cocoa Beach

Uproot Hootenanny

@ The Wishing Well

APRIL 11 Authority Zero @ Culture Room

APRIL 11-13 Lake Worth Reggae Fest @ Bryant Park

APRIL 12-13 Tortuga Music Festival @ Fort Lauderdale Beach

@ Deerfield Beach

Deerfield Beach Wine and Food Festival

APRIL 18

@ Village Pump

Annual South Florida Surfers for Autism Festival

@ Culture Room

Umphrey’s McGee w/ The Heavy Pets @ Revolution Live

APRIL 25-27

Uproot Hootenanny CD Release Party

APRIL 19 Vanilla Fudge @ Funky Biscuit

APRIL 23 Kung Fu

@ Funky Biscuit

Jimmy Buffet and the Coral Reefer Band

@ Cruzan

Stokeswood and Jimkata @ Culture Room

The Used & Taking Back Sunday @ Revolution Live

APRIL 29 Dick Dale

@ Culture Room

Bruce Springsteen and the E Street Band @ BB&T

APRIL 30 Avenged Sevenfold @ Hard Rock Live

John Legend

@ Kravis Center

APRIL 30-5/1

APRIL 24-27

Vampire Weekend

NFL Hall of Fame Fishing Tournament

APRIL 30-5/4

@ Bimini Big Game Club, Bahamas

@ Fillmore, Miami Beach

SunFest

@ West Palm Beach

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APRIL 30-5/4

MAY 8-11

SunFest 2014

Saltwater Shootout

@ West Palm Beach

@ Pompano Beach

MAY 1

MAY 8-11

MAY 20

Speaking Volumes @ Sunfest

Pompano Beach Saltwater Shootout Fishing Tournament

The 1975

MAY 2

MAY 10

MAY 23

Doobie Brothers

5th Annual Surfers for Autism Festival of the Palm Beaches

Michael Jackson Immortal World Tour by Cirque du Soleil

@ Sunfest

7 Below-Phish Tribute @ Funky Biscuit

Boz Scaggs

@ Coral Springs Center of the Arts

Santana

MAY 14 Modest Mouse

@ Fillmore, Miami Beach

@ Hard Rock Live

@ Higgs Beach

@ Revolution Live

MAY 16-18 Florida Keys Dolphin Fishing Championship

MAY 16 Toadies

Streetlight Manifesto, Dropkick Murphys, Blues Traveler, and Alice & Chains

Lady Antebellum

Lady Gaga @ BB&T

Jason Bonham and the Led Zeppelin Experience @ Hard Rock Live

@ Funky Buddha Lounge and Brewery

Neon Trees

MAY 4

@ Sunfest

Ketchy Shuby

MAY 29

@ Sunfest

SUP Key West Classic

MAY 24

@ Funky Biscuit

Spred The Dub, Dirty Heads, and Rebelution

@ Seminole Hard Rock

@ BB&T

Michael Allman Band

MAY 3

6th Annual Rock the Race Kentucky Derby Bash to benefit Ann Storck Center

@ Culture Room

@ Culture Room @ Hard Rock Live

MAY 29-31 Annual Ladies Fish Off @ Lighthouse Point

MAY 31 Zac Brown Band @ Cruzan

MAY 17 Florida Skate Contest

@ Ramp 48, Fort Lauderdale

Cher

@ BB&T Center

For the latest events, visit us at www.theatlanticcurrent.com/events

theatlanticcurrent.com 11

GEAR GUIDE

Berry Breeze Fruits and veggies are a must so keep them fresh longer with Berry Breeze. It uses activated oxygen (O3) technology and is chemical free. Price: $50 Available at www.berrybreeze.com

Beats Per Minute Kitchen Timer With food prep, timing is everything. Why not look cool keeping time? Price: $15 Available at www.modcloth.com

Marshall Amp Refrigerator

The Current crew doesnâ&#x20AC;&#x2122;t get too excited about refrigerators, but this bad boy will make you a hero plus increase your cold beer inventory. Also, it uses authentic Marshall parts â&#x20AC;&#x201C; important. Price: $400 Available at www.marshallfridge.com

Liquor/Wine Bottle Combination Lock Ever wanted to have a toddy while prepping your favorite dish, and you are out of libations because your buds got into your stash? No more! This gadget puts your booze on lockdown until you are ready to indulge. Price: $20 Available at www.barproducts.com

Angler Attitude Flask Drink like a fish? This flask is for you. Price: $25 Available at www.modcloth.com

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Job-Well-Done Burger Spatula

We feature some awesome burgers in this issue, but if you are grilling your own, flip them with this. Conversation starter? Your call. Price: $20 Available at www.modcloth.com

theatlanticcurrent.com 13

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Photo: Ben Hicks

theatlanticcurrent.com 15

he brainchild of Jayson Koss, Delivery Dudes is far from your average food distribution source. The company, now

employing over 100 dudes and dudettes, originally spawned from an average situation you have likely been a part of: the desire to order food for delivery that isn’t cheap Chinese or pizza. The only difference is that this time, it happened to Koss. And he’s not the type to stand for that blatant injustice to society. Koss is the type of guy who is down to do some good. After this Florida boy spent some time in New York City and then returned to the sunny motherland, he couldn’t help but notice a difference. In the Big Apple, you can get anything delivered to your doorstep. In Florida, all you could do is dream. This sparked the inception of Delivery Dudes in Delray Beach four and a half years ago. The focus has always been to bring a delivery service to the type of restaurants that don’t fit the stereotype. No big box restaurant chains, just real, good food. The concept is strong and while everyone loves a good alliteration, especially when it involves food, the ‘double D’ crew really didn’t come into its own until a couple years ago. That’s when Koss moved back to town and realized that the company was totally functional without him. What type of waves could be made if he put his heart into this winning idea? “We didn’t really have any idea what we were doing” said Koss, a fresh 28 year old with a namaste outlook in a ‘hit it and quit it’ consumer world. Almost immediately after Koss started focusing some real efforts on Delivery Dudes, he saw something he had been searching for: success. The moment turned out to be a business breakthrough, one that us customers get to enjoy just as much as the man with the idea.

“I was, like a lot of other young people, trying to figure out what would make me successful” said Koss. “And at the same time, trying to figure out what the definition of success really is. And I thought that the corporate world or the clothing industry with bigger numbers and more zeros was the definition of success for a while. And then I thought that living in California on a farm was the definition of success for a while. After all of it, I kind of realized that in all the businesses I have been involved in, no one cares about the consumer. It’s always margins and negotiations and nickel and diming and employees just being employees.” Thus, a company culture was born. An emphasis on customer service was established and soon, a friendly and helpful, local brand followed. Koss calls Delivery Dudes “the perfect situation” because it pleases everyone across the board. “The restaurants love us because we are bringing more business to them. The consumers love us because we are bringing them food while they sit on their couch. And the drivers are like a family.” These factors clearly led to the success of the business but restaurants and consumers would agree, it’s really the drivers that turn Delivery

16 theatlanticcurrent.com

Dudes from an idea into a winning concept. Koss says “In order to become a Dude, you have to be a dude” but he doesn’t mean a Spicoli knockoff that knows how to surf. A company doesn’t become renowned for their customer service for having a staff full of watersport enthusiasts. “You have to be a good person,” says Koss. To be a dude, “you have to be willing to do something that is a little bit selfless.” With a working business model, killer staff and wide client base, what’s next for a company to do? Expand, expand, expand. And that’s exactly what the Dudes are doing. Delivery Dude territories are successfully up and running throughout Florida, including Deerfield Beach, Boynton Beach, Fort Lauderdale, Coral Springs, etc. A big push will be made to go north and even further down south this year with Miami on the brain but the real excitement comes in the expansion outside of the state. The growth has been all organic, by referrals, and wildly exponential. Dudes are already delivering in Rankling, TN and Portland, OR. Each territory is operated independently, has their own phone number and restaurants available, but maintains the crucial dude mentality. When you have the craving, you can give Delivery Dudes a call or log on to their killer website for easy ordering. Koss knows that he isn’t the only guy in town, but as for other, similar companies that deliver, they might bring you food but not happiness. “I don’t really believe we have competition” says Koss.

“We are different and how we are different is we have created a brand for ourselves.” That brand is more than just a catchy name or a fun vibe. It’s a totally new level of customer service all too missed in an online world where face-to-face is normally the last option. Want a couple sandwiches delivered to your secret spot on the beach? Delivery Dudes will do it. Need some emergency toilet paper along with that sushi order? Done. Forgot to pick up a birthday card for a big night? You really screwed up, but don’t worry because a dude will come to your rescue. It starts with food but it ends with an insatiable need to help the consumer in any way possible. It starts with ‘do’ and it ends with ‘dude.’ Fact is, Koss confesses that Delivery Dudes is the “best thing he has come up with as far as doing good and having fun and at the same time making money.” And all we have to do to contribute to such an exciting and inspiring entrepreneurial company is sit back and eat. Time for everyone to dig in.

Photos: Ben Hicks theatlanticcurrent.com 17

18 theatlanticcurrent.com

South Florida’s Must Have

g e r r u s B By Nicole Danna

The burger. It’s one of America’s quintessential comfort foods.

open flame. And still more swear only a brioche bun will do, while a

Although the origin of the modern-day hamburger has yet

few have handcrafted bread recipes that remain closely guarded.

to be decided, one thing we know for sure: the idea of meat surrounded by bread is one that’s universally loved -- and endlessly

However you take your burger, the “perfect” one is different for

customizable. From fast food restaurants to trendsetting gastropubs,

everyone. While this simple dish seems easy enough to master,

each place has their own version of the burger, that ephemeral beef-

few -- in fact -- have. But when they do, it can be mind-numbingly

and-bun combination.

spectacular. Sure, there are plenty of fancy new chain burgers that could make this list, but we’re paying homage to our local favorites.

To craft their own edible masterpiece, some use nothing but Black

They’re the burgers that will force you to roll up your sleeves, and

Angus beef, others a secret blend of choice cuts. The crowd is also

open-up wide. They’re the burgers that will change your life.

split on whether it’s best to use a cast-iron broiler, or sear over an

theatlanticcurrent.com 19

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22 theatlanticcurrent.com

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RESTAURANT BIO

By Nicole Danna

uanabanas first opened in 2004, originally nothing more than a surfer hangout where you could grab a andwich on-the-go. Four years later, operating owners Jon Sullivan and Chad Van Boven have transformed Guanabanas into one of Jupiterâ&#x20AC;&#x2122;s most coveted restaurants. No longer a place to grab simple meals on the run, today the

menu offers an abundance of dishes made with fresh, locally-sourced ingredients, and delivers one of the best dining experiences in Palm Beach County.

26 theatlanticcurrent.com

Photos: Aaron Lurie

If you’re looking for an

in the tropical state of mind,” said Trupia, who combines crisp hydroponic

escape, Guanabanas

Boston bib lettuce with fresh, local mangoes, house-made cured ham

is a place you’ll have

bacon bits, and crumbled queso blanco cheese.

to see to believe. The restaurant’s outdoor,

Your trip to Guanabanas wouldn’t be complete without a tropical drink

tiki-style seating has

or cocktail from a bar that reflects a similarly exotic theme. The bar offers

been carved into

a wide array of Florida beers, as well as a rotating selection of specialty

a jungle-like grotto

craft brews. There’s also more than 30 rums from around the world, and

overlooking an

a section devoted to unique tequilas. Guanabanas even selects wines

inlet waterway just

produced in an Earth-

west of A1A. Here,

friendly manner, “saving

meandering hand-

the planet, one glass

chiseled coquina

at a time.” Don’t leave

stone pathways

without sampling the 18

weave through

Year Sangria, made from

intimate seating

scratch with fresh fruit

areas. During the day,

juices, and kicked up a

it’s open and bright. At night, the outdoor seating turns romantic, hanging

notch thanks to a shot

lights throwing shadows from curving banyan branches and swaying

or two of aged Flora De

palms. Despite its remote location, such a dreamy layout draws a crowd of

Cana Rum.

tourists and locals alike, who travel in droves for a taste of paradise. While the food and drink is unparalleled, nothing rivals the establishment’s Here, a stellar Caribbean and Latin inspired menu is executed by Executive

live music program, which is offered free on Wednesday, Friday and

Chef Vinny Trupia, who has mastered sourcing Florida seafood and produce

Saturday nights, and during happy hour on Saturday. Again, the focus is

to make each dish sing with flavor and color. “We can proudly say we

on local and regional up-and-coming bands (Roots Shakedown, The Hip

are one of very few restaurants that only serve Florida-sourced seafood,

Abduction, and Zach Deputy), while national big-name artists (think Julian

everything from the shrimp coming from Cape Canaveral, clams and crab

Marley, Michael Franti and Matchbox 20) make regular appearances.

from Pine Island near Sanibel Island, and fish from all around Florida,” said Trupia. “It’s what sets us apart from anyone else in the area, nothing is

Crowd pleasing live music, a breath-taking atmosphere, top-notch tiki bar,

imported.”

and five-star fare. They’re all elements that make Guanabanas in Jupiter one of South Florida’s most in-demand restaurants. You could even say

That includes menu favorites like Floridian fritters, the restaurant’s

they have the perfect recipe -- for success.

sustainable take on the conch fritter. As conch becomes increasingly endangered -- and hard to come by the team decided to use local seafood

Guanabanas

to create a fritter made with Florida shrimp and crab. Served with a sweet

960 N Highway A1A Jupiter

jalapeño mustard sauce, it’s become one of the most popular dishes on the

(561) 747-8878

menu. Another treat: the avocado bacon mango salad. “To me, it puts you

guanabanas.com

theatlanticcurrent.com 27

Photo: Chelsea Erwin- Location: Bednerâ&#x20AC;&#x2122;s Farm

Ciera Calvet

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Photo: Chelsea Erwin- Location: Bednerâ&#x20AC;&#x2122;s Farm

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Vegan Made Easy Let’s face it. Sometimes being a vegan can be a pain in the ass.

What to buy?

Searching every last inch of the dinner menu praying you find

Powdered vegan mix from The New Vegan (528 NE 2nd St in

something to eat definitely isn’t the idea of a relaxing night out.

Downtown Delray)

Luckily, eating at home is a bit easier. But do you still find yourself

Vegan bread, organic romaine lettuce, organic tomato, and organic

looking for more choices? At the end of the day, you just need

vegenaise from 4th Generation Market (75 SE 3rd St in Boca Raton)

something to eat that tastes good. Something simple, nutritious, and

Instructions

inexpensive would be even nicer.

1. Add about ¼ cup of vegan mix (per burger) to a bowl. With help from our friends at The New Vegan in Delray Beach (formerly The Garden of Vegan), we’ve concocted a sandwich that’s super easy

2. Pour equal parts water into the bowl and mix until it has reached a batter type texture.

– and pretty damn good. The key ingredient is their powdered vegan

3. Pour into nonstick skillet on medium/high heat

mix that includes dehydrated chickpeas, garlic, parsley, cilantro, salt,

4. Cook it just like a pancake and shape to the size of the

and pepper. All the mix needs is equal parts water and you’re ready

bread/bun. 5. Cook for about 5 minutes on each side or until both

to cook.

sides are browned. 6. Add to sandwich and enjoy!

3-4.

1. 2.

5-6.

Photo: Nathan Hamler

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Hullabalo

Roasted P ork and P orcini Ris The Sub-Cultu

otto

re Group ke eps churning out fabulous , unique in south Flor ida and Hulla The Hullaba ballo joins th is already re loo menu is e family. Th ceiving rave concise and e place reviews and easy to navi un ique bites, pa they are just up. What’s th gate but fille stas, pizzas, getting warm e big fuss an d with and “farm” ite ed d commotio all natural ch m s n about? Fo lik Italian Gastr e the slow roas icken and a r starters, th opub is serv ted creamy herb is ing up some polenta dish mushrooms outstanding roasted pork with fire roas called “Grille fare, includin and porcini ted d Terus Major g this risotto. This ”. It’s this ki that makes version includ roasted garli nd of creativ Hullabaloo, es a porcini c, parsley pu well……..a ity mash, ree, and fire hullabaloo! charred brus this entrée’ sel sprouts. with the Jeff Pair Buckley; Geo Pay them a rge Dickel N Winter Orcha visit at o. 12, Rothm rd Peach Liqu an and eur, Apricot 51 7 N Clematis de Roussillo bitters and a St in n, toasted pe splash of wat can er. West Palm Be ach. restaurants

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Photo: Nathan Hamler

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a z z i P t s e B s ’ a c Bo mb The Steak Bo

t has been a household

ng pizza, Boca’s Bes Known for their amazi t had a slice, it’s well some time. If you haven’ name in SoFlo for quite il 2am – and serve since they are open unt worth the trip, especially ’t what brought us to boot. But the pizza isn some tasty craft beers This time, we ventured 1st Annual Food Issue. into Boca’s Best for the or may not have eak-Bomb”. What may in for the five pound “St ask the owner), this er cure (you’ll have to originated as a hangov ly packs a punch. Inside ned Stromboli definite Philly Cheese Steak tur s, onions, yellow shrooms, green pepper you’ll discover steak, mu fries. ddar cheese, and French American cheese, che

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g sauce and you’re icious spicy ranch dippin Top all that off with a del John Magnetta of “Man vs. Food,” owner good to go. Being a fan . He knew that a just a delicious food item didn’t want to settle for eat this bad boy in beast was in store. If you challenge to devour this se ($19.95 value), get your meal on the hou forty minutes or less, you ll of Fame. your picture on their Wa a Boca’s Best t-shirt, and nty of food to split. The Steak Bomb is ple Not up for the challenge? za Bar at Visit Boca’s Best Piz in Boca Raton or 119 W. Palmetto Park Rd call 561-367-7227

Photo: Nathan Hamler

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a c s e r F a n o

li. The Ca ressing d n o m nt. You d in a le a differe d tosse c n s a re , F e c a lettu nts s Zon ilantro, ingredie at make onion, c le of wh ince the s p , m g a d n x li e tions an full” fee a great eir loca better “ th Wrap is f h o c u y n m ha ing by a way wit you. Sw come a ood for g d n a fresh ! are both yourself e it for c n e ri e exp

can od you xican fo e M p u d ipping oned an lf for wh er seas e v s o it t d o e n are lray defin t meals s the De sca has and ligh g fast a h Zona Fre in s d e a fr re e p y. Th and rd is s very da ing. Wo derdale enjoy e the talk Fort Lau o ir d e ts th y n d gredie se. The ess an mer ba let the in to for busin s n u e c p ir o ome to the cation is ore to c adding Beach lo s, and m ontinue g c n s ri n p o S ti l o loca n, Cora Pompan lantatio ons in P ti a c lo ve also ha a. f its of Florid e many o outsid brings in t a h w ken or sca is ed chic Zona Fre , harbroil c to h s it u t w tomato rough comes ocado, v It a . s p a What b ra a H e Cali-W , diced cheese ers – Th custom heddar c d n a ck elted ja steak, m

rap Cali-W

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Photo: Joaqin Anico

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Sweetwater When you conside

r what restauran

Bar & Grill

t to visit, one sautéed chickpe what kind of food as, spinach and is served up. W tzatziki and you ith have Sweetwater Bar a killer duo of drink & Grill, not only and eats that im is the food amaz presses the mos ing, but their drinks t sophisticated pa might steal the late. Also catchin show. g our eye on the The bar is one of m en u was a killer lob the most interes ster mac, skirt ste ting around, and ak, and tuna the bartenders could ta rta re, among other pass as mad ch de lectables. emists, mixing up all types of concoc The vibe at Swee tions using ingre twater is very co dients that are ou ol, dark and cozy t of the norm with at ye t tre nd y, wi ypical recipes. Ta th sleek lines an d a slight industri ke the Lust for Lo al ve for example; na theme—a very int vy and light rum eresting combin , crème de coco ation of look an nut, kiwi puree, and d feel. Oh, and did kumquat. Not on we mention their ly is it delicious, wh isk ey selection is but it could pass out of this world as a work of art. ? Well, now we Pair that with th did. e Australian Lollip ops, three pan se ared lamp chop s served atop hous Visit Sweetwater e hummus and Bar & Grill at finished off with 1507 S Federal Hwy in Boynton Beach. usually considers

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Photo: Nathan Hamler

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ACTION SPORTS

By Cash W. Lambert

y a w o l l a C n e ns

veryone knows Jensen Calloway. We’re sitting outside of Blueline Surf and Paddle Co. in Jupiter during peak hours, and every person that walks by has to say something to him. But this isn’t surprising, because the South Florida native sticks out – anyone who surfs the Juno Pier will attest to that. From the sand, you can see his dreadlocks and his dark skin. And his deep carves, airs, and power turns. It’s impossible to miss him. But getting a hold of him after you see him is something entirely different – the 25 year old vagabond has been booked on the pro circuit of surfing since age 13, venturing to Mexico, Scotland, Jamaica, California and Peru, just to name a few. But today, his contest jersey is dry and his board has more white space than it has in the past. But Jensen’s fine with that. He’s done it. Lived it. Surfed it. Now, his feet are firmly planted in Jupiter. He’s been busy catching up with friends and locals, and he’s running Jupiter’s only annual grom contest. He’s happy. He’s relaxed. And he’s doing just what his tattoo says to do in uncertain times: walk by faith, not sight.

Take us back to when it all started. How did you get so involved with surfing? When I was five, I started boogie boarding for fun like most people. A year later I received my first a surfboard from my parents. I started competing around 10, doing contests including the ESA’s and the NSSA’s. Then I stepped it up to the junior pros, and I ended up doing 25 contests per year in my teenage years, since you could do both junior pro events and WCT’s. It was a great time in my life because I had a full schedule. And my parents were great throughout the whole thing. They would pack me up and send me out to California for a month when I was 13. They had a lot of trust in me, gave me a lot of freedom, and allowed me to learn a lot on my own.

When did the contest aspect of your life stop? Last year. I only did two events, the QS in Puerto Rico and Virginia Beach. It was the first year I didn’t sign up for membership since I was 17. The problem is that there’s not very many North American contests, and in the few that do run you have to be in the top 60 just to get in. So I would be entering and paying for membership just to surf one contest. And out of region memberships are super expensive, and either way it’s hard financially, because I don’t have the sponsors that I did when I was younger. It’s something I’d have to do on my own time. It’s just a time when a lot of things are changing. Even with East Coast events. It seems like they’re dying out.

Photos: Nicola Lugo 44 theatlanticcurrent.com

love hate Contests are such a is been th s relationship. Ha ly is a love hate reyour experience? It real

s when contests, but there are time lationship. I love doing the ther ano that I didn’t want to do I would call my dad and say ing hav ut say don’t – it’s abo event. I was burned. But he’d the first place, and there’s no in ted star fun. That’s why you is right, because the traveling reason to get burned out. He’s n bee I’ve n whe s sion. There’s time always fun. It’s always a mis ng surfi ds frien e som then I’ll see completely over contests but to be surfing. That shows me t wan just tely and I’ll immedia tive bug. that I’ve still got that competi

that conSince you don’t have ts, does es nt stant stress of co f our of t’s gh it feel like a wei ’t have to don I that w kno to shoulders? It’s nice It’s helpful that I don’t

sponsors. do events just to please my for the contests, too. That was ey have to stress to get mon rystarted breaking down eve hard, really hard. Because you ey mon r you ize that just to make thing financially, and you real you if And ts. ain number of hea back, you have to make a cert it all. lose you then don’t make a heat

ing gigs Out of all your travelur favor– what was one of yo ds out? I ites? Which one stan waves, and

d it. There’s tons of have two. Peru, because I love true. point breaks, but that’s not people think there’s only left And r. yea the of s day es 300 There’s rights, too. Great wav re there in 2006, which was befo ed surf I ico. Mex in z Salina Cru n there with the Billabong team the spot blew up. I went dow Parsons. We had a whole com and Dino Andino and Mike en’t ing. At that time, there wer pound: cars, jet skis, everyth beach. The waves haven’t the even people, just goats on ber of people have. num the changed there since, but

seen so Even though you’veyou still much of the world, hy? call Jupiter home. W

moved ays said that I should have I love it here. Everyone alw can you e, Her e. rat race ther to California, but it’s just a big it got ’ve You r. clea is the water surf in your boardshorts, and a on p jum you can else . Where all: the ocean, fishing, hunting the on r dba san the on t or hangou boat and go to restaurants, ard I went, I always looked forw re whe ter mat No d? weeken to coming home. theatlanticcurrent.com 45

start You love it enough to , too. Tell your own staple here t. us about the contes

here y contests that the little kids There’s not really that man r kids. nge you the ing strictly for can do. There’s ESA’s, but noth Haly owa Call did the Jensen So 2011 was the first year we e my sponsors and they wer to t wen I . test loween Grom con way the all er und and sions are 17 pumped on the idea. All divi year over 40 kids came out, first The er. und down to 8 and doing went all out, getting shirts, and last year we had 60. We cks che e rsiz ove the I even got some graphic designs, and ng was a kid that was somethi I n whe e aus bec out, to give -I cial spe ays alw are s test t con I always wanted to win. Firs definitely remember mine.

Photos: Leon Legot

t no matYou always stick ou en just sitter where you go. Eve. Maybe ting here at Bluelin e dreads, that’s because of th ally cut my dreads and two tattoos? I actu

est unnoticeable to even my clos off in high school and I was oo of tatt this e hav I why is ch whi friends. I’m Cherokee Indian, rite other one is one of my favo the And . arm my on an an Indi an k by faith, not by sight. It’s from quotes – the tattoo says wal man a e sent me. It talks about old Indian poem that someon ed him into the woods blind fold who tests his son by bringing his and , take it off until morning all night. He isn’t allowed to but actually stays by his side ing, leav dad tells him that he’s s off morning comes, the boy take the entire night. When the it me, To . him e his dad didn’t leav the blindfold and sees that gs thin see ’t can just because you just means to not be afraid e. have faith, anything is possibl we if e aus in front of you. Bec

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ALBUM REVIEWS

By Dana Krangel

Speaking Volumes- Brass Tacks Lake Worth-based Speaking Volumes are stepping it up. Hot off the release of their new EP, the band announced they will be representing all things local on the big stage at this year’s SunFest (their second appearance). The recognition is deserved as just one listen of Brass Tacks displays how much effort was put into the creation of a cohesive record. Their sound is a hip-hoppy mishmash, with distinct 311 undertones and a Beastie Boys persona. Who doesn’t dig a sound with two leads? The tasty tracks see Chadroc’s rhymes perfectly complimenting Craig McInnis’ bravado, creating a new duality for a fresh sound. With a solid future and growing buzz, Speaking Volumes still maintains a mountain of hometown pride. On ‘El Dubbin,’ Chadroc boasts “L Dub is the place to be / and it’s the place for me / and you don’t have to agree / but I love it all for what it is.”

The People UpStairs- Take It How You Want Florida music vibes are physically embodied in The People UpStairs. Formed over a decade ago while attending Atlantic High School in Delray Beach, the local boys are making good. You have no doubt boogied your booty at one of their funktastic live shows and why not? The five-piece band gets down, winding through elements of funk and jam with pop-worthy hooks and a dollop of saxophone to bring it all together. 2011’s replay-worthy For The People By The People established a distinctive sound, lead by Casey Buckley on vocals. With that album, they found their perfect place, and with the highly anticipated Take It How You Want EP, they have elevated their musicianship into a totally on-point listening experience. From ‘Your Soul’ to ‘Little To the Left,’ keep your hands off the skip button because every track is infectious.

Uproot Hootenanny – Way Out The string movement is alive and well in South Florida and Deerfield Beach’s Uproot Hootenanny are one of the biggest bands on the scene. On their latest record, the five-piece folk/bluegrass band stays true to the genre through heavy jam sessions and whiskey dreams. Raucous tracks like ‘Twisted Riff’ and ‘Lucy and Stynes’ go full blown jam with a funky bass line laying down a solid foundation for the fiddle to shine through. Having perfected a sound that pleases bluegrass purists, Uproot takes it up a notch and appeals to the partier in all of us with the aptly titled and all too familiar ‘That’s Why I Drink’. Stand out track ‘Off We Go’ closes out the album with “Everywhere we go, it’s the same old scene / Drinking brown liquor from a bottle that’s green / one sot of whiskey and off we go.” Whether it’s just one shot or the entire bottle, Uproot Hootenanny is the perfect accompaniment to a good ole’ fashioned time.

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FISHING REPORT

By Tom Greene

Photo: Jason Arnold

or the months of April and May, it’s the

yellowtails on the inside edge of the reef.

Next thing that happens this time of year, and

start of snook season, the end of sailfish

If you are on a high end drift boat you can

we really don’t know why, but in the last 30

season, and the wahoo bite, the tuna bite,

anchor and use a guppy rig one way, which is

years we’ve never had this amount of blackfin

a sinker on the bottom with 2 side hooks and

tuna or wahoo. But the wahoo, 3 days before

use sardines, squid, or some type of chunk bait

and after the full moon, in 150-250 feet, you can

You will start to get the warmer temperature

---just use an anchor that doesn’t tear up the

go out of any of the inlets and catch wahoo,

so therefore we do a lot of different types of

reef, which is very important. Make 2 or 3 drifts

trolling mostly…..high speed trolling with baits

fishing. Also, we have longer evenings so you

to see where you are getting your bite; if you

or artificials just under the surface. For the

can go after work and we have lots of variety, it

are in an east wind you want to anchor offshore

blackfin tuna, later in the summer we will get

just depends on what you are looking for. If you

and drift back in and control your anchor. Then

the 25-35 pounders. Last year in the Pompano

have a small boat you can go on the reefs and

you start a chum line using ground chum and

Rodeo the lead boat in one day had 4 blackfins

catch yellowtail snapper, mangrove snapper, and

I recommend you combine that with glass

that weighted over 100 pounds and 4 kingfish

mutton snapper, every night of the week.

minnow chum (buy a 5 pound box) and this will

that weighed over 100 pounds, and this was

really help. You can catch a lot of snapper by

in one day of fishing for 6-7 hours! And we all

doing this.

know the blackfins are excellent to eat.

of most of our local inlets and run offshore it

Now, if you have no current you might as well go

On the inshore and the inlets, with the rainy

goes to 60 feet deep, then all of a sudden the

home because you have no current to pull the

season starting all the spillways and inlets will be

depth finder goes up to 45 feet, and when you

fish to the back of your boat. You can fish like

full of snook.

go across that 45 foot it goes down at a pretty

this every morning, afternoon, and evening. You

fast angle to 120 feet. That 120 is what we call

can call your drift party boat and see what they

If you have any questions, give me a call and

sailfish alley. The backside of the reef at 120

are catching and go there, or call Custom Rod

we’ll tell you where to fish, when to fish, and tide

is where you’ll have snapper going up and

and Reel or another tackle shop and find out

information. Again, tides and moon are some

down that outside edge. If you go back to the

what we know, because we do this every day.

of the most important things to consider when

and a wide variety of fish are still here.

We have an inside, an outside, and the top of reef as we call it around here, so if you run out

fishing.

inside edge, that’s where the yellowtails go up and down in large schools. If you talk to the

A lot of the tournament fishermen are fishing

divers, we do what we call “fish through the

kingfish tournaments and blackfin tuna

The legendary Tom Greene can be found

diver’s eyes” and you watch where these fish

tournaments. For this, you go out and start a

at Custom Rod and Reels in Lighthouse

congregate. At certain times they are in deep

chum line, catch a lot of pilchards for live bait

Point. Email Tom at anreels@bellsouth.

water and certain times they are in shallower

and literally float your bait back behind the boat.

net or call anytime at (954) 781-5600.

water. So if I want to target yellowtails or

The guys that are anchored and chumming

Or just drop by; Tom and the team at

mangroves or muttons, I’m going to target

natural and live bait will catch more fish than

Custom are always ready to provide you

the muttons on the outside, or 120 foot area ,

the guy trolling all day. And again, that’s in the

with the best advice and gear you will

the mangroves on the top of the reef, and the

60-90-120 foot area.

find in South Florida

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RELEASE RELEASE PARTY PARTY