The Atlantic Current: Jan/Feb 2015 by The Atlantic Current

January - February 2015 • ISSUE 14

Subculture’s New

Sweet Spot Chef

Bryan Tyrell

AMANDA

VALDES

Painting Between Fantasy and Reality

UFC’s

Ryan LaFlare Spearfishing The Silhouettes

Jupiter to Fort Lauderdale theatlanticcurrent.com

Florida Loggerhead Sea Turtle Hatchling Shot in Palm Beach ❘❘ Photo by Ben Hicks

dive 2015

Jan.Feb

Photo: Perrin James

welcome

to the atlantic current

015 has been ushered in and not only are we in a New Year, we are in a new chapter of The Atlantic Current. First, we need to say a big thank you for our supporters, sponsors and readers for a great 2014. You make this, a free local magazine highlighting our culture, possible. Our progress couldn’t happen without you. Now, a little on Issue 14—you’ll quickly see a different look at how we present the coastal culture of South Florida. Our ace graphic artists have been busy introducing some new design elements in our magazine as well as on our website. Our content will be fresh and interchanging with each issue, and delivered in a more readable, eye pleasing format. We hope you like it. We DIVE IN to 2015 with a look behind the cover. We follow that up with some newsworthy happenings including the impact tourism will have on us in the coming months as well as the excellent work being done in Florida and across the U.S. by the Surfrider Foundation—this is an organization with a grassroots approach you need to get to know. Next we launch into our Currents section featuring a Q&A with UFC fighter Ryan LaFlare, a major player on the move who trains alongside some of the best fighters in the world, right here in South Florida. Following Ryan we

look at the bite with local fishing legend Tom Greene as he updates you on Sailfish season and dishes out advice on how and where to keep lines tight in the new year. Our Rhythm section features one of the newest and most definitely unique live music venues, The Vintage Tap, located on the fringe of Atlantic Ave. This place offers live tunes 7 nights a week and of course features a full bar with a wide variety of craft beers. As they say, a photo says a thousand words. What it doesn’t say is how the photographer got the shot. In a new addition to the Arts section, we let local photographers show our readers just how they scored the shot, and what it meant to them. Our features include local artist Amanda Valdes along with an article telling an intense tale thats all too common for avid freedivers. We follow that up with Munch, our food section, that brings a Chef Bio on Smoke’s Bryan Tyrell and an unreal Dish from 13 American Table. Next is the Scene, which includes a Bar Bio on Honey, Atlantic Ave’s newest hot spot, along with a cocktail from Bill Binder at Rebel House. Last in this section comes a few snaps from the 2014 Movember Party at Dubliner and Kapow. To wrap things up, we have the location of the Issue 15 Release Party. Thanks for being in the current in this, our 14th edition.

theatlanticcurrent.com 7

dive dive

In contents Jan.Feb 2015

Community The Surfrider Foundation’s impact and how you can help.

What, where and when this January and February

Currents A sit down with UFC’s Ryan LaFlare, fishing forecast with Tom Greene, a Venue Review of Vintage Tap, and How I Got The Shot with Ben Hicks.

32 36

1419

Events

21 32

Amanda Valdes Painting between fantasy and reality.

Spearfishing The Silhouettes A look at the avid spear experience.

Munch Chef Bio on BBQ master Bryan Tyrell and a featured dish from one of our local favorites.

Scene Bar Bio on Atlantic Ave’s newest hotspot, cocktail from a rebellious joint down the road, and snapshots from a choice local event.

January - February 2015 • ISSUE 14

Subculture’s New

Sweet Spot Chef

Bryan Tyrell

AMANDA

VALDES

PaiNTiNg BeTweeN FaNTaSy aNd RealiTy

UFC’s

Ryan LaFlare Spearfishing The Silhouettes

Jupiter to Fort Lauderdale theatlanticcurrent.com

8 theatlanticcurrent.com

ON THE COVER Artwork: “Ultra” by Amanda Valdes

Publisher & Editor Dustin Wright

❘❘

Dustin@theatlanticcurrent.com

Associate Editor Danny Floyd

❘❘

Dan@theatlanticcurrent.com

Publication Design ID Creative

Ad Design Ian Jacobs Ivana Martin

Photography Ben Hicks ❘❘ bocaratonphoto.com Perrin James ❘❘ lastbreathfilm.com Aaron Lurie ❘❘ myvmastudios.com Carl Dawson ❘❘ livingexposure.com Joey Wright ❘❘ joeywrightphoto.com Jason Arnold ❘❘ jasonarnoldcollection.com Kelly Coulson ❘❘ kellycoulsonphotography.com Joaqin Anico ❘❘ photosbyja.com Leon Legot

Writers Cash W. Lambert Alex Rendon Natalya Jones Tom Greene

Advertising 561-383-0035 ext 101

❘❘

info@theatlanticcurrent.com

Web Manager Trey Smedley

Our Credo

We believe in the power of local business partnerships, entrepreneurship, and our community. We believe coastal South Florida is one of the most desirable locations in the world, and we consider it a privilege to highlight and promote everything and everyone that exemplifies our lifestyle. The amount of local talent is immense, from professional athletes to world class chefs, artists, musicians, and entrepreneurs. This talent deserves recognition, and we make these people and what they do the cornerstone of our content at The Atlantic Current.

theatlanticcurrent

@atlanticcurrent

Copyright 2015 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.

10 theatlanticcurrent.com

dive

In Community news & Noteworthy

INCOMING! We locals know it’s gonna happen. It happens every year around this time. Thousands of winter visitors hit the scene, bringing an endless scent of sun screen, traffic, a party attitude, and lots of cash. We take the good with the, shall we say, challenges. Can’t get a seat at your favorite restaurant? Can’t get from point A to point B in your car or find a parking spot? Time to tune up the bikes and download the latest Uber update. Our casual, laid back lifestyle is turned upside down for a few months, so we try to enjoy the ride, and know that it brings some serious coin to our local business partners.

Here’s a few official numbers:

57 6.2 6.8 86 353 Number of consecutive months tourism has increased in Palm Beach County

million tourists visited Palm Beach County in 2014 (all time record)

billion dollars of economic impact from tourists

Surfrider Foundation

“ C onstant Pressure, Endlessly Applied”

Percent hotel occupancy rate (vs. 65% off-season)

million dollars tourists will spend for food and beverages in 2014

to support the local effort, whether

which are a huge negative impact

the issue is science, government

to our ocean environment. Califor-

policy, environmental, or educa-

nia has already banned plastic

tion related. We develop a cam-

bags, and Hawaii is in the process

paign with the goal of winning.”

of doing so. Second is the seismic testing issue which we are very

That’s the calling card for the Sur-

lated from the local scene, up to

More locally, Holly Parker serves as

concerned about as this is a precur-

frider Foundation, celebrating their

one of our 84 chapters and then to

a staff member and focuses her

sor to offshore oil and gas explora-

30th anniversary as a major voice

headquarters and then we pull in

efforts on Florida. “Currently our

tion. We urge everyone to visit our

to protect and conserve our oceans

partners from our vast resources

focus is on 2 campaigns, our “Rise

website to educate themselves on

and beaches. Since 1984 the ef-

Above Plastics” effort and

these issues and contact their legis-

forts of over 250,000 supporters,

Seismic testing in Atlantic

lators and local city and county

volunteers, and activists have

waters. Most people don’t’

commission members to weigh in.”

made a real difference, and we

know that local govern-

thank them. Surfrider Communi-

ments, by law cannot ban

cations Manager Katie Ferguson

plastic bags and we have

put it this way. “We operate the

legislation being prepared

opposite of traditional organiza-

for the upcoming legislative

tions in that our approach is bot-

session that if passed would

toms up and very grass-roots.

allow local governments to

When issues arise they are esca-

opt in and ban plastic bags,

12 theatlanticcurrent.com

To support the Surfrider Foundation and their efforts, visit surfrider.org and locate your local chapter, sign up for their newsletter, email at info@surfrider.org, and connect via social media @Surfrider and @Surfriderpbc.

dive

In events Where & When

Photo: Mark Seliger

January 8

The Beach Boys @ Kravis Center

Honkies Duo @ Guanabanas, Jupiter

8-10

Joey Gilmore Band CD Release Party

@ Sailfish Marina, Singer Island

@ Funky Biscuit

78th Annual Silver Sailfish Derby

The Atlantic Current Release Party with Uproot Hootenanny @ Smoke BBQ

Tedeschi Trucks Band

Sunshine Music and Blues Festival @ Mizner featuring Tedeschi Trucks Band, Grace Potter, Dickie Betts and Great Southern

Emerging as one of the very best blues bands in the biz, The Tedeschi Trucks Band features Susan Tedeschi on lead vocals and Derek Trucks on lead guitar. Derek has just come off the Allman Brothers final tour and has stayed on the road, and is one of the most respected blues players around. Plus, ex-Allman Brother Dickie Betts will be there too.

Treehouse! @ Guanabanas

14-18

@ Harborside Place Amphitheater, Jupiter

Sailfish 400-2nd Leg of “Quest for the Crest” Sailfish Series

Josh Heinrichs

Spred The Dub

@ Guanabanas, Jupiter

15-18

Lisa Lampanelli’s Leaner Meaner Tour @ Palm Beach Improv

Dirty Skirty, Octo Gato @ Vintage Tap

John Prine

Led Zeppelin 2 @ Revolution Live, Ft. Lauderdale

9-11

@ Parker Playhouse, Ft. Lauderdale

@ Palm Beach Improv

@ Kahuna’s, Deerfield Beach

Holidazed Duo

Edwin McCain

11-15

@ Vintage Tap

@ Funky Biscuit

Tommy Castro and the Painkillers

Bushwood

Lavell Crawford

The Deadly Blank @ Vintage Tap, Delray Beach

14 theatlanticcurrent.com

Uproot Hootenanny

43rd Annual Gold Cup Team Fishing Tournament

Victor Wainwright @ Guanabanas

Slip & The Spinouts @ Vintage Tap

Funky Biscuit Presents Tab Benoit & the Voice of the Wetlands All-Stars

Uproot Hootenanny @ Deck 84

@ Funky Biscuit

@ Old School Square, Delray Beach

Sunshine Music and Blues Festival Official After-Party @ Funky Biscuit

KAPOW_TAC_NOVEMBER_HP_AD-PRESS.pdf

10/31/14

6:29 PM

Monday

IN.THE.BIZ HOSPITALITY INDUSTRY

HALF-OFF ENTIRE CHECK ALL DAY

Tuesday

$1 STEAMED BUNS AND $2 BULGOGI TACOS & KOREAN SLIDERS

WEEKLY DEETS R PARK 431 PLAZA REAL MIZNE 7-7322 BOCA RATON, FL 561-34

KAPOWNOODLEBAR.COM FACEBOOK.COM /KAPOWNOODLEBAR

@KAPOWNOOD LEBAR

Wednesday WINE

HALF-OFF BOTTLES OF WINE & SAKE

Sunday Brunch BEATS-BOOZE-BRUNCH

LIVE DJ

$5 TITO'S BLOODY MARY BAR AND $15 BOTTOMLESS MIMOSAS

Happy Hour

MISHA SAMSON

BEST HAPPY HOUR IN BOCA

HALF-OFF ALL WINES DRINKS & DRAFTS PLUS OUR LEGENDARY $5 BAR BITES MENU 11:30AM-7PM MONDAY-FRIDAY

dive

In Events Where & When

Lara Hope and The Ark Tones @ Vintage Tap

Boynton Beach Live @ Boynton Beach Arts District

Uproot Hootenanny @ Village Pump, Lauderdale By-The-Sea

Sea of Jazz Fest @ Pompano Beach Amphitheater

Seth Meyers @ The Fillmore/Jackie Gleason Theatre

Coondoggin’ Outlaws, Swamp Ratz, Koffin Varnish Spred The Dub @ Maxi’s Lineup, Jupiter

Celebrating 50 Years of the Grateful Dead featuring Crazy Fingers

24-25

Deerfield Beach Festival of the Arts, On the Beach (South of Pier)

KISS Country Chili Cook-Off featuring Brad Paisley, The Band Perry, The Swon Brothers @ CB Smith Park, Pembroke Pines

Uproot Hootenanny

@ Funky Biscuit

@ JB’s On The Beach

23-25

@ Palm Beach Improv

Arlo Guthrie: Alice’s Restaurant 50th Anniversary Tour

@ Parker Playhouse, Ft. Lauderdale

@ Vintage Tap

27-1

Jeff Ross

Juke

Photo: Kurt Hudson

Rebelution

Rebelution @ Delray Beach Garlic Festival

Rebelution hits the stage at Garlic Fest on their Winter Greens Tour and will bring their brand of California Reggae to Delray Beach, riding the success of their latest album “Count Me In”.

February

29-31

5th Annual Two Georges at the Cove Billfish Tournament

29-31

Steve Byrne @ Palm Beach Improv

Southern Misconduct, Camel Toe

@ Vintage Tap

@ Culture Room, Ft. Lauderdale

Graveyard Jaw and Billy Cook

Less Than Jake and Reel Big Fish

Tropical Rum Fest

Leon Russell

@ Meyer Amphitheater, WPB

@ Culture Room

Tinsley Ellis

8 Time Grammy Nominee Yarn @ Funky Biscuit

@ Funky Biscuit

Jp Soars and Rockin Jake Band

@ Maxi’s Lineup, Jupiter

@ Vintage Tap

5-8

Lucinda Williams

@ Vintage Tap

@ Parker Playhouse, Ft. Lauderdale

@ Vintage Tap

Mylo Ranger

Living Daylights Billy Joel @ American Airlines Arena

The People Upstairs

Uproot Hootenanny

@ Nick and Johnies, Palm Beach

@ Village Pump, Lauderdale By-The-Sea

16 theatlanticcurrent.com

@ Vintage Tap

The People Upstairs

@ Sanborn Square Park

Dharmata

@ Revolution Live, Ft. Lauderdale

Blacktip Challenge Tournament (between Fernandina & Key Biscayne)

Boca Raton Fine Art Show

Living Colour

The People Upstairs @ Rhum Shak, Lake Worth

Eric Lindell and Company featuring Anson Funderburgh @ Funky Biscuit

Bob Seger and the Silver Bullet Band @ BB&T

Sailfish Challenge— 3rd Leg of “Quest For The Quest” Sailfish

Series

@ Vintage Tap

6-8

16th Annual Delray Beach Garlic Festival

The Forlorn Strangers

Bobby Nathan Duo @ Vintage Tap

dive

In Events Where & When

Future Prezidents @ The Blue Anchor Pub, Delray Beach

George Porter Jr. and the Runnin’ Pardners

Uproot Hootenanny

Spred the Dub

@ ArtiGras, Jupiter

@ Two Georges Waterfront Grill, Boynton Beach

9 Mile Music Festival featuring Stephen, Damian, and Julian Marley @ Miami Dade Fairgrounds

Yonder Mountain String Band

@ Funky Biscuit

13-22

Delray Beach Tennis Open Championship— Delray Beach Tennis Complex

@ Revolution Live, Ft. Lauderdale

Buddy—The Buddy Holly Story @ Coral Springs Center for the Arts

Surfrider Foundation Core Volunteer Training

@ WPB Public Library

@ The Fillmore/Jackie Gleason Theatre, Miami Beach

@ BB&T

14-15

Alice Cooper

@ Palm Beach Improv

@ Hard Rock Live, Hollywood

B.E. Easy Music and Arts Festival

19-21

@ Bryant Park, Lake Worth

@ Deck 84

@ Palm Beach Improv

Whitney Cummings

Uproot Hootenanny

Doobie Brothers

Ron Funches

Coastline Festival featuring Flaming Lips, The Airbourne Toxic Event, and more @ Pompano Beach Amphitheater

Legendary frontman Wayne Conye leads the Flaming Lips into Pompano with their psychedelic sounds, elaborate stage sets and general artistic madness. Also on the bill is indie rockers The Airbourne Toxic Event, combining guitars, keyboards and classical strings into their awesome, unique sound. The Airbourne Toxic Event

Jackson Browne

@ Lafayette’s Music Room,

@ Parker Playhouse, Ft. Lauderdale

The Doobie Brothers

The People Upstairs

@ Pompano Beach Amphitheater

@ Guanabanas, Jupiter

Octo Gato @ Vintage Tap

The People Upstairs @ Rhum Shak, Lake Worth

@ Funky Biscuit

The Living Daylights @ Vintage Tap

Palm Beach Vintage Regatta @ Downtown WPB

21-22

18 theatlanticcurrent.com

Blue Oyster Cult

Southside Johnny WPB and the Asbury Jukes

The New Orleans Suspects

Photo: Jeffrey Graetsch

Maroon 5

Uproot Hootenanny @ Village Pump, Lauderdale By-The-Sea

Honey Island Swamp Band @ Funky Biscuit

Carly Aquilino @ Palm Beach Improv

27-28

Jerry Seinfeld @ Hard Rock Live, Hollywood

27-28 Jo Koy

@ Palm Beach Improv

The Blue Wild Expo

@ Broward County Convention Center

The Red Elvises @ Vintage Tap

24-25

Motown the Musical

The People Upstairs

@ Au Rene Theatre, Broward Center

@ Cuthill’s Backyard, Boynton Beach

STRONG

DURABLE

LIGHTWEIGHT

Currents Innovators & entertainers that move our community

Q&A ❘❘ the bite ❘❘ rhythm ❘❘ Arts ❘❘ Centerfold

QA a n d

Ryan LaFlare UFC Welterweight

4-0 in the UFC 11-0 as a professional

What did you train growing up? I was wrestling since I was about five. I played lacrosse too, but wrestling was my thing.

What was your job before MMA (Mixed Martial Arts)? I had a couple jobs, but I was working full time as an air conditioning technician with my uncle. I was even working that job my first couple of pro fights. I was doing that 40 hours a week, and then going to train afterwards. But eventually I made the decision that this (MMA) was what I want-

Photo: Ryan Loco

theatlanticcurrent.com 21

Currents Q&A

”

Photos: Ryan Loco

“

I’m cool as a cucumber. Fifteen minutes before the fight I’ll slap myself in the face a couple times to wake myself up. Hit the mitts a little bit and do some situational stuff. Then it’s go time.

me. What anybody else tells

very disciplined art. Some

posed to. And if I lose, then

me…they obviously don’t

people don’t consider it a

it’s nothing more than that

know me. So they told me

martial art, but it’s an art.

guy being better that day.

What’s your favorite and least favorite part about your job?

that they believed I could be

ed to make a career out of.

pick out your own gloves,

took that to heart. Same

So I had to take a pay cut,

didn’t need to wrap your

thing with my wife, when

since in the early pro days

hands, the ref was wearing

she tells me that I have

you don’t make much mon-

blue jeans. They told me

something special, that’s all

ey, and started to dedicate

there was a weight class,

I need. And if I had to take a

Many fighters talk about the “fight before the fight.” The training, staying healthy and injury free, cutting weight, etc. Tell us about that process and what it’s like for you.

my life to fighting.

but we never weighed in. It

pay cut to show everybody,

You do that correctly, the

sionate about. Not every

was pretty much the honor

then that’s it.

fight should be easy. It’s

day people wake up and

more of a mental game

say “This is what I want to

than it is a physical game.

do anyways.” It’s fun. Peo-

If you get past the hard

ple pay to do this and I’m

And then say “Okay

A lot of people believe wrestling is the best base for MMA. Why is that?

part, the fight’s the fun

getting paid to do it. My

that’s close enough.”

It’s a great base, but when

part. But some people can’t

least favorite thing is that

you think about it, Ameri-

handle the heat of the

it’s obviously taxing on

Back then MMA wasn’t even close to what it is today. Tell us about the underground side of things when you were starting out.

a UFC champ one day. I

system. They would basically just ask us “How much do you weigh?”

It’s funny you mention that.

My favorite part is being able to support my family while doing what I’m pas-

My first fight in 2007 was

How’d it go?

cans train wrestling when

fight, and that’s why you’ll

you. If you go out while

an underground fight, since

I TKO’ed (technical knock-

they’re five years old on.

see guys do everything

you’re dieting for a fight

MMA wasn’t legal in New

out) him in like 40 seconds.

And they do it religiously.

right but when they come

and you see all your

The thing about all the

to fight they see all the

friends enjoying them-

other martial arts, boxing

people and freak out. The

selves and there I am

It was in a gym, and once

What made you make that decision to fight full time?

or even kickboxing, not

way I see it is it’s just me

stuck with my lettuce.

everybody got inside they

My coaches really believed

many people are doing

and one other person. I

I’m fortunate to have my

would close down the metal

in me. That’s all I need. I

kickboxing every single

know I’m going to be al-

family. They come with

gates – it was kind of like

only need my family and

day with a team for twen-

right in there as long as I

me, for the most part,

Fight Club (laughs). You

my coaches to believe in

ty-something years. It’s a

prepared how I was sup-

everywhere I go.

York, so I fought in an underground combat league.

22 theatlanticcurrent.com

Currents Q&A

We are now seeing more and more smart fighters when it comes to the longevity of their careers. You seem to have this type of style while keeping the fight exciting at the same time. Do you shape your fighting style with that in mind, or are you just trying to win?

South Florida is a hotbed for top level MMA fighters, but even some of the high ranked guys in the UFC are still relatively unknown to the average sports fan. Why do you think that is and do you think this will change?

I’m trying to win, and

These guys aren’t just the

You’re 4-0 in the UFC and 11-0 as a professional. How many fights do you think it will take to get you to a title shot?

win excitingly. I think

best fighters in the world,

I mean who knows. I would

one thing that will help

they’re the best athletes in

like at least three more fights.

me become the champ

the world. It’s cool because

one day is that I try to be

they don’t have to worry

smart, I try not to get hit

much about being bothered

as much, but I’m also always bringing pressure.

a wife and kids, that’s all I care about. I like to just kind of get my life back, have a cold beer, some good food, and lie down.

I mean, it should change.

Once you’re at the top, there’s my gym as well, which I

nowhere else to go. So

plan on franchising.

when I’m at the top, I want

when they’re out, but I think

When you’re walking to the cage, what’s going through your head?

they should get recognized

Winning. Beating the guy up.

be there for a while. If I’m

a little more than they do.

If you hesitate for a second,

What are your favorite cheat foods?

that guy’s going to hurt you.

Pizza, big time. Ice cream,

a title shot – I mean that’s

He wants to hurt you. You

Oreo cookies, and Chipotle.

pretty hard to ignore.

I have a daughter that just

Do you think professional fighters are the most underappreciated athletes?

turned five and a son

100%. But you also have

mind wander when you’re

What’s your favorite thing to do outside of training?

that’s eighteen months.

guys that give the sport a

fighting. It’s war.

Take me into the locker room before the fight. What’s the routine?

My daughter thinks it’s

bad name. Everyone I train

I’m cool as a cucumber.

my kids. Taking them to the

totally normal. If you ask

with here is a professional.

They do my vitals before my

beach, pool, stuff like that. I

her ‘What does your dad

Nobody takes advantage of

Any plans for your career after fighting?

fight and my heart rate will

used to like doing all kinds

do?’ She’ll say ‘He fights’

the skills they have. Then

Of course. Every time I get

be super low. The doctors

of stuff like surf and snow-

(with her hands raised up

there’s the guy who’s 1-0 as

paid, I invest the money. I

have joked with me and said

board, but I’m injury prone.

in a boxing stance). But

an amateur and wants to

don’t just go out and buy a

‘You know you have to fight

I don’t get many nights off,

she thinks that’s a normal

tell everyone that they’re a

watch or something. I have

in a couple hours?’ Fifteen

so when I do I like to go out

job. She’s like ‘Oh your dad

fighter. Those are the guys

works behind a desk,

that give it (the sport) a

that’s weird.’ Because me

bad name.

How many kids do you have? What’s their understanding of your job?

growing up, I would think it was so cool that your dad’s a fighter. But with her, that’s all she knows.

What’s the name of your gym in New York and what’s it like owning a gym on top of everything else you have going on? Long Island MMA. I’m for-

to make sure I’m ready to 7-0 in the UFC and don’t get

can’t slip. If you lose, you lose. But you can’t let your

I love spending time with

“

with my wife.

”

I never really stepped away

The way I see it is it’s just me and one other person. I know I’m going to be alright in there as long as I prepared how I was supposed to. And if I lose, then it’s nothing more than that guy being better that day.

Hurricane Sandy along with a series of injuries nearly took you out of the sport. Most fighters who are out of the game for 2 1/2 years don’t come back, let alone go on a four fight win streak in the UFC. How did you pull this off? from the sport. I was studying. I think it may have been

minutes before the fight I’ll

the best thing that happened

slap myself in the face a

to me, because I was on a tear

amazing business partner

couple times to wake myself

– I was 7-0. But I never really

(Gregg DePasquale) who’s

up. Hit the mitts a little bit

took the time to become a

a black belt in Jiu-Jitsu and

and do some situational

student of the game. And that

runs the gym most of the

stuff. Then it’s go time.

was by far the best thing that

tunate that I have an

time. I have other fighters

could have happened to me. Now I’m a very disciplined

Bermudez and Chris Wade,

It’s a couple hours after you won a fight. What are you doing?

who help teach classes

Eating. I don’t care about

early fights, I looked like the

when I’m out of town. I’m

going out and stuff. I’m not

guy just hit my mother. Now

very fortunate.

that old, I’m 31, but I have

I’m a smarter fighter.

who are in the UFC, Dennis

fighter. If you watched my

theatlanticcurrent.com 23

Currents

The Bite

fter the summer doldrums and a relative lack of

fish being caught in November and December

Photo: Jason Arnold

“

Use a squid or Bonita belly, and put it on the bottom using an electric or hand-crank reel and you have a good chance of landing a swordfish from 80-300 pounds

”

due to sea conditions, weather changes, and weather patterns the playing field levels out and we can normally predict what’s going to happen in January and February. In a period of 30-50 days we get 3-5 cold fronts and it’s very set in stone how this impacts fishing. We get periods of southeast winds, temps are up, everything’s good and the cold fronts come through, push cold air down and we drop to the 40’s-60’s and the sailfish start to migrate, the kingfish turn on, dolphin show up again

everything else in the surf,

belly, and put it on the

naments. Some of these

for some reason and fishing

lots of fish on the reef, and

bottom using an electric

tournaments pay half-a-

is very good. With the

in 60-90 feet of water we

or hand-crank reel and

million dollars for 1st

southeast winds, they will

can catch yellowtail snap-

you have a good chance

place Calcutta-wise.

blow for 5-7 days at 8-12

per and mutton snapper at

of landing a swordfish

knots and everything is

anytime, day or night—

from 80-300 pounds.

fine, but when you start to

just watch the conditions.

see winds get up to 20-25

And with the southeast

The meat of the action—

front is approaching or

knots it means you have an

winds it’s the best time of

sailfish season. They

comes through and the

approaching cold front

the year for swordfish—we

come through sailfish

wind is blowing in from

coming from the north or

are already seeing a good

alley which is an area

the west, across land.

the west and for 3-4 days

swordfish bite this year

along our coast in 90-150

People will say “the ocean

we are going to be impacted

and it’s going to continue.

feet of water. We have

is rough”, and it is offshore

as the front moves through.

A lot of these fish are

from West Palm Beach to

because it’s blowing

caught nighttime drifting,

Miami Beach and the

against the gulf stream,

Fishing-wise, along the

15 miles offshore in 1200-

Keys over 150 tourna-

but the beach is calm, and

beaches the bait fish is

1500 feet of water.

ments in the January-

good for fishing.

gone but we still have

Finally, another thing happens when a cold

March timeframe strictly

plenty of Spanish mack-

There’s a daytime bite in

for sailfish and on any

Tight lines and good

erel, bluefish, jacks and

1500-1800 feet of water

given weekend you can go

fishing!

using squid or bonita

out a participate in tour-

Tom’s Picks 24 theatlanticcurrent.com

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By Tom Greene

Sailfish

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Currents

Photos: Joaqin Anico

Rhythm borhood dives---Clearview

Loc’s “Wild Thing,” the ven-

Lounge, and Ted Teddy

erable jukebox completely

Bear’s before it. O’Riordan

shut down. O’Riordan

purchased the space di-

found a guy known as the

rectly from the family of the

Juke Box Doctor who could

Clearview Lounge, and he

fix the machine, for a $145

tried to stay true to the vin-

fee. Curiously, the day be-

tage feel of the place. “This

fore Dr. Jukebox’s arrival

locale has been a bar for 70

O’Riordan cracked open

years, from an urban club

the machine, and low and

to a juke joint to a barber

behold, he would find exactly $145 dollars worth of quarters nestled inside. Perhaps a fortuitous sign of things to come? Additionally, Vintage Tap’s edgier locale is paying dividends too. Vintage Tap’s backyard, a welcoming biergarten, connects directly to Libby Wesley Park which houses its own 200seat amphitheater.

The Vintage Tap

Brings the Juke Back to Delray Beach

“f

By Alex Rendon

shop with an underground

O’Riordan tells us he al-

watering hole, and our

ready has plans in the

intent was to celebrate the

works to stage events in

history of the building,”

conjunction with the space.

said O’Riordan.

He promises block parties, beer-sponsored events, and

With 12-years construction

performances from na-

experience, O’Riordan was

tional touring acts taking

up for the task, giving the

place in the near future.

locale a much needed

And, living true to his

overhaul. He salvaged as

promise, Vintage Tap will

much original wood and

also offer live music seven

memorabilia as he could,

nights a week.

or being one of the

sights on a space a little off

a little edgier than spots

keeping many ‘50s pin-up

busiest streets in

the beaten path, five blocks

you’ll find on the other

posters, the bar’s pinball

Vintage Tap offers a rotat-

South Florida, At-

west of Swinton Avenue, in

end of Atlantic Ave, so it’s

machine, and his prized

ing selection of 20 craft

lantic Avenue re-

a historical building that’s

a really good fit.”

possession, Clearview

beers on tap, a full liquor

Lounge’s original 1970s’

bar and have just started a

ally lacked places that of-

been around since the

fered live music,” ex-

1930s. “I like that we are

Located on 524 W. Atlantic

Rockola Mystic 478 juke-

happy hour (4-8 p.m. Tues-

plained entertainment

right on the outer edge of

Ave, Vintage Tap occupies

box. This vintage juke ma-

day through Sunday, half

entrepreneur Ryan

development,” explained

the same confines that once

chine still holds original

off all drinks). O’Riordan

O’Riordan, owner of Delray

O’Riordan. “Our concept is

housed two former neigh-

45s (7-inch vinyl records,)

knew it was going to take

Beach’s newest live music

from the likes of Chuck

a little convincing for peo-

hot-spot, the Vintage Tap.

Berry, Fats Domino, Marvin

ple to explore his part of

With this great musical

Gaye, John Lee Hooker,

Atlantic Ave. unknown ,

void, O’Riordan, former

and Dionne Warwick.

but with this kind of dedi-

owner of Hooligans in Boca

cation to live music, and

Raton and designer of the

O’Riordan was a little wor-

with the right libations

Black Rose Irish Pub (also

ried about his trusty Mystic

to accompany it, Vintage

in Boca,) saw an opportu-

however, because after

Tap has all the makings

nity. Taking a bit of a gam-

giving it it’s first test spin

of the next great live

ble, O’Riordan set his

by attempting to play Tone

music destination.

26 theatlanticcurrent.com

Currents

Deerfie ld P s h ot d u ier H u r r ica r in g ne S O cto b e r an dy, 2 0 12

Arts

Can o n 5d 16-3 5 f/2. mar k 2, Can o n 8L II le n f/11 is o s, 1/5 00 4 00

How I Got

the shot

With Ben Hicks

“ About the Photographer:

South-Florida based photographer Ben Hicks has journeyed across the Americas and ventured to exotic locales spanning the globe to compose a profoundly diverse collection of fine-art photography that truly captures the majestic beauty of the natural world. This self-proclaimed “adventure-boy” not only strives to portray the familiar in extraordinarily original ways, but also takes big risks to capture the most complex, often dangerous situations including big waves and precarious animal encounters all to share his admiration for Mother Nature’s creations. Ben’s distinctive vision and inimitable approach to photography renders intricately detailed images that captivate viewers and serve as a testament to his enjoyment and reverence of nature. 28 theatlanticcurrent.com

s I pack my bags to

swell. Many of the hur-

typical elements of Deer-

travel to Puerto Rico

ricane swells never pan

field Beach mixed with a

out, and you only have one

massive swell. I framed it

bachelor party, the phone

bachelor trip, especially

this way to show the entire

buzzes with texts about the

when the wedding is the

scene at that moment to

swell to hit the next day.

next weekend. I rose

better tell the story of what

The Groom, Matt Oberman,

super early that next

was unfolding that morn-

a good friend of mine and

morning as our flight

ing. We all met at the air-

avid surfer had friends from

was at 10:30 am and headed

port and contemplated

all over town ready to all

to the beach and shot as

what to do. In the end we

leave to go to Puerto Rico.

much as I could of this

decided to go. Waves were

It was a tough call; cancel

now epic swell that was

also massive in PR but it’s

a bachelor trip and disap-

unfolding upon us. This

always is a bummer to

point a lot of people to po-

shot was taken a bit back

miss a 100 year swell in

tentially score a hurricane

from the beach to see the

your backyard.”

with 10 guys for a

Alexandra Victoria @montce_swim

Photo: Joey Wright

BlueWild-3.75x10.125-AtlntCurrnt_Layout 1 12/8/14 3:51 PM Page 1

32 theatlanticcurrent.com

Photography by Ben Hicks

By Cash W. Lambert

Amanda Valdes

c urat ing con t ras t

ur art scene is crowded. Which is a good thing, because competition brings out the best, and it certainly has put Amanda Valdes and her spooky female characters in the spotlight. Acting out a childhood dream, Valdes simply paints situations near and dear to her heart, with one character and a myriad of tiny details, bright colors and personal references. Most of all, her work reveals her uniquely dark but also bright perspective on daily life in South Florida. The smell hit me first. Because it was spray paint I knew a vapor cloud would follow that smell, so I held my breath and clamped my eyes shut. After a few seconds later I squint open my right eye. Coast is clear. As I move a few steps to my right so that I’m no longer down wind from Amanda Valdes and her spray paint, I ask what color is coming out of the can because it is some combination of blue and green. “Aqua,” I ask? “Baby blue?” “Mint, I think,” she says, while wafting the color vapor down the right side of her Willow Charcoal-sketched mermaid body.

theatlanticcurrent.com 33

“

I really like to create a contrast with my paintings. I do have dark undertones, but I also like to have light, bright colors.

“

But this isn’t a typical mermaid. It is not a Disney princess who can breathe underwater. It does not look like Ariel and this mermaid does not look like it resides in an enchanted underwater city. It is an Amanda Valdes inspired mermaid, which is to say that it’s going to be a bit different. Take for example the eyes. As she continues to color in the lower torso, I look farther up the mural and see that the eyes of this mermaid are large, sketched out ovals, but I see no pupils. I look at the printed prototype image she handed me earlier, and it shows no pupils as well. This tiny detail makes the sketch look thus far eerie. Odd. Ghoulish. Like a mermaid for Halloween. So I ask her intentions. “I really like to create a contrast with my paintings,” she says, looking towards me over her left shoulder. “I do have dark undertones, but I also like to have light, bright colors.” “Hence the mint color,” I say. She turns around to look at me. “Yeah, I think that creates an edge, or an uneasiness that makes people take a second look or take a little bit more time to look at,” she says, and continues coloring in the body.

Which is exactly what’s happening right now. As she continues to color in the body of her mermaid, which is thin, featuring a seashell bra, a slender neck, those big eyes with no pupils, and bright green hair that is waving across the side of the building, cars are slowing down. A few people on their early morning walk have already stopped and stared. And the mural on the side of this antique shop is only thus far a sketch and some green hair and a mint body. Just enough for others to see that it is a very, very different mermaid. But just enough to entice passersby on Amanda’s work which has been defined as “pop surreal” and “something in between reality and fantasy.”

34 theatlanticcurrent.com

The mural she is currently painting is on a side

painted, the face colored and another mermaid

spends on a mural painting will not be done

of a shop in Northwood Village, an art-concen-

must be sketched and colored on the opposite

today. It’s still the morning, and it’s an oddly

trated area of West Palm Beach just a stone’s

side of the wall, and the entire background

sweltering December day.

throw from Clematis. Theoretically, if you

of that same wall needs to be splashed with a

picked up that stone from Northwood Village

darker color to match the mood. She also needs

She places her art supplies back in the massive

and threw it back towards Clematis Street, you’d

to add in hooks and fish skeletons to embrace

duffle bag filled to the brim with other cans

probably hit one of her other murals, which sits

the full underwater experience.

and paint and brushes and probably more,

inside of Respectable Street. And if you took

and we walk across the street towards the local

that same stone and threw it a little further

But for now, the tail. She asks if I want

gallery called Arthouse 429. Inside, paintings,

south, you’d hit another one of her murals,

contribute, and even though I don’t want to

sculptures and photos are methodically placed

which fills an entire wall at the local trendy

take another cloud of spray paint to the face,

on whitewashed walls. It doesn’t take me long

hotspot diner called Howley’s. It’s been there

I agree. She hands me a can, and shows me

to spot the corner where Amanda’s paintings

for 5 years now. Take that stone a mile east to

hang, because once you’ve seen her female

the simmering Atlantic and skip it on the water

creatures, you’ll recognize them anywhere.

towards Miami, and you’ll hit more and more

They make me take a second look out of curios-

locations of her work down the coast. Galleries.

ity. There are no pupils on the characters in

More murals. Even on television, too. Her work

each painting, and everyone is different, besides

was featured on Vanilla Ice’s DIY Network Show

the figure and the bright colors. Every scene

in both seasons 2 and 4.

tells a piece of Amanda’s life, something that can be difficult to comment on, in her eyes. If

But before she had her work plastered all

the aforementioned characteristics drew me

over Miami and West Palm Beach and even

into the paintings, her incredible details keep

met Vanilla Ice, she had to make the deci-

me there. Looking over and over again.

sion to pursue art full time. She had to make the decision to depend upon it financially. A

Suddenly I turn around to look for Amanda,

decision often scarier than all of her ghoulish

but she’s off in another corner of the gallery,

paintings combined. But when she sat down

not even taking a glance at her work. What

to crunch the numbers, she couldn’t say no to

she’s done doesn’t seem to be on her mind.

her childhood passion.

What seems to be on her mind is the incomplete mural outside. Tomorrow, she’s going to

She recalls herself as a toddler in Palm Beach

put in more time on the mermaid. The follow-

Gardens, fingers wet and colorful with finger

ing day, too.

paint, rolling around in oversized sheets of paper and looking like a burrito. She had her first solo exhibition at 18, and refined her skills at the Art Institute in Ft. Lauderdale. While working a full time job, her co-workers

Amanda’s work has been defined as “pop surreal” and “something in between reality and fantasy.” saw her art for the first time and offered

how to waft back and forth and back and

persuasive encouragement. To take that next

forth, layering the tail black. So I waft back

step. To trust her talent and work ethic. To

and forth and back and forth and even when

show her work anywhere and everywhere.

I think I’ve made an error, she says nothing

Which has paid off, because as she finishes

and allows me continue and suddenly I feel

coloring the mermaid tail and reaches for

like an artist and I hope that someone is

another can of spray paint, three more cars

driving by and seeing the work I just did,

And next week? I wouldn’t be surprised if she’s

stop to see what she’s creating. I feel famous

which is a beautiful coloring of half the tail

commissioned to work on another enormous

just standing near her.

that she will soon paint over with more color.

mural in the area. Or on another painting or an-

At this point, paint is scattered over her toes,

And that’s exactly what happens next, and

only covered by sandals, and the morning

when the tail is complete, she pauses and

And thanks to a consistent focus, decades of

sun hits her brown eyes and I notice that she

looks up. I have to take 2 steps back from the

work and refinement and an unique style,

doesn’t look content. She has so much more to

wall in order to crunch the entire painting

supply and demand within the local industry

do on the mural. Everything is already sketched

within my peripheral vision. There’s still so

seems to be working for Amanda Valdes like

on the first mermaid, but the tail needs to be

much to do, but the 40-50 hours she usually

a work of art.

other exhibit. She’s known, and her art is wanted.

theatlanticcurrent.com 35

“o

nce you see their white

lips, get ready to shoot.”

Fearful of spearfishing and freediving 40, 50, even 60 feet? Nope, he’s done that. It is the sharks

Alex Schulze knows this. He’s 23,

that has everyone - including

has a college degree, and this is

fellow spearfishermen and friends

not his first time spearfishing

Christian Rec, Mike Wood and

for Cobia in open water, but he’s

Rob Ruiz - feeling a bit uneasy.

reminding himself of the sight

They too have done this before,

because after the Cobia’s silhou-

because it’s how spearfisherman

ette lightens, its lips look nearly

put dinner on the plate in South

white, to Alex. Now he can see

Florida sometimes daily, some-

the scenario. He’s kicking 30 feet

times weekly. But still. Bullsharks.

below the surface, staring down

g n i h s i f r a e p sthesilhouettes down down into the blue Atlantic

Bullsharks are lean and they

abyss and suddenly a few silhou-

are mean, but they are not fight-

ettes appear, swimming up up

ing machines. They are killers.

up and he kicks harder to meet

And on this trip, judging by the

them, Riffe speargun with black

bands cocked and loaded, aiming, aiming, waiting, waiting…

ner hase dinelves c r u p s ian ms th Floridthat clothe the n in hand, u o S f o u e g ity are som erwater e major es 60 While thery store, therend, with an undoast. Sometim g face in c c a at a grok camouflage abyss off our ometimes com exploits ir ic s ic e n h d h with t into the ocea s deeper, an product of t cessful. jump n, sometime animals, the they are suc f g feet dowwith wild, bitin dinner table...i e e h to fac s them on t await amount of chum that was just loaded on the boat, there will be The boat’s engine roars to life

many of them. And therefore, the

and shoves him back into reality.

group discusses over the hum of

The 21-foot Seacraft he’s gazing

the idle engine that since there

blankly towards needs to be

will be chum there will be many

loaded with afternoon supplies.

Bulls and because there will be many Bulls there will be many

It’s noon on a Saturday in Febru-

Cobia, who naturally follow packs

ary and the feeling in the air is

of Bulls and use their protection

too tense for a typical Saturday in

and eat their scraps.

February. Cobia? Alex has no fear of the brown colored fish, even if

But Alex knows this too, so as the

he did see one later that afternoon

boat churns away into deeper

heavier than the current 130

water, he thinks of nothing but

pound record (which he didn’t).

the scenery. Eclectic mansions

36 theatlanticcurrent.com

ert W. Lamb By Cash aphy by Photogr mes a Perrin J

theatlanticcurrent.com 37

wetsuits, fins, snorkels, weight belts. His eyes then reach the ice chest, and he knows that it is empty besides the ice that fills it and that shoves his mind into the dark sea below the bouncing boat. He’s visualizing it again: “Once you see their white lips, get ready to shoot.” Thirty minutes later, the boat’s engine slows, the chum flies, and from a distance the scene looks like that of a miracle - a boat puttering in patches of red wine above the Jupiter ledge. When suited up, Rob, Christian, Mike and Alex all look like characters out of a Minecraft video game because their wetsuits are green and blue in jagged formations. Their fins are dark colored, and their masks are black. They are camouflaged and they are ready. The boat is rocking, the wind is whipping, the engine is softly puttering, but it all disappears when each spearfisherman jumps

in the water. It is quiet and cold on the surface and it is obvious that this is the calm before the storm. Alex blows bubbles and looks down. He can see down 40 feet easily, but it is nothing besides blue rays vibrating in the quiet. dot the intracoastal owned by bons vivants and there is

“Once you see their white lips, get

loud traffic in the channels.

ready to shoot…” He knows, he knows. Flashers are deployed, and

Everyone else is letting loose on this Saturday in February

Even though the temperature is

makes it colder. As the boat

the group dives down stiffly, just

but not this group because these

strangely warm, Alex shivers.

heads northeast, Alex scans the

as silhouettes are rising from the

men are spearfishermen and

The boat picks up speed out of

deck for a mental checklist: he

deep. Alex sees two Bullsharks

they are going hunting. They

the Palm Beach Inlet and the sea

sees the teak spear guns with

in the distance, then two more,

are going to war.

spray from the open ocean only

black bands, buckets of chum,

then…many. Maybe 8, maybe 10.

38 theatlanticcurrent.com

All looking for the blood in the

the time he reaches the surface

the Cobia within a few feet, the

Tonight, Alex, Rob, Christian

water. The men stay tight and

for another breath the driver is

fish catches wild and twists and

and Mike will use the ride back

close, and Alex knows the prize,

hoisting the Cobia in the boat.

jerks and contorts and bleeds

to rest, then they will wash the

more. Alex is now at the surface

wetsuits, clean and hose down the

Now Alex is triggerhappy. As he

and out of breath and the fish is

boat but there will also be spoils

Alex begins to see white lips. A

slides into the deep, kicking down

hoisted up into the boat. Watch-

of war, specifically their limit of

colony of Cobia, maybe 10, 12

down down, he no longer feels

ing from the surface you almost

Cobia, and that is why the group

are below and Rob takes the first

cold. Suddenly, he sees white

get bored as the world and its in-

will do the exact same thing in

shot. Alex hears the metal sliding

reflecting off the previously de-

habitants below show their true

few days. That is why hundreds

through the water and knows

ployed flashers and he moves his

nature over and over again. This

of other men and women across

there is blood and just like that

aim with the Cobia. Aiming, aim-

happens until the team reaches

South Florida will do the same

the underwater world explodes.

ing aiming...he pulls the trigger.

their limit for the day and they

thing, day after day. This is their

Rob kicks in calm and quick

He hits meat. The world under

climb back into the boat hot and

life. Danger is often their toil, and

strides up up up and Alex and

the surface explodes again.

drained and hungry and as they

pleasure is often their result. And

rest on board again the sun no

until that next trip, Alex will day-

the Cobia, are coming.

Christian and Mike turn into defenders against the blood drunk

Bulls swoop in, but Christian and

longer hits their eyes. The breeze

dream of those slithery silhouettes

bulls trying to take a bite from

Mike and now Rob are there.

is cool.

that exist beneath the surface.

the former Cobia groupie. They

Protecting. Defending. Alex

kick, threaten, swing, looking like

kicks up up up and reaches the

participants in an underwater

surface and screams “BOAT!

dance contest. Alex hears the

BOAT!” and suddenly the driver

engine roar to life above and by

swings the boat around and zips closer, hopefully deflecting a snorting Bull or two as the fish bleeds. The Cobia is flapping, but isn’t acting as wild as the blood drunk Bulls...yet. As Alex pulls

Aiming explodes

, aiming aiming...he pulls the trigger. He hits meat. The world under the surface

theatlanticcurrent.com 39

Munch A taste of our local food culture

Chef Profile ❘❘ dish

[ Bryan Tyrell [

Aint Blowin’ Smoke at South Florida’s Newest BBQ Haven By Natalya Jones

Try the Food for Some Slow Roast Lovin’

here’s authentic BBQ, and then there’s “authentic” BBQ.

Fortunately, Smoke BBQ in Delray Beach is the former of the two and the only authentic Kansas City BBQ joint in South Florida, according to

Photos: Ben Hicks

owner Scott Kennedy.

theatlanticcurrent.com 41

Munch

Chef Profile

So what makes Smoke

BBQ has the “Best ribs I’ve

sandwich and the B Man

BBQ stand out? Kennedy

had in South Florida.”

Sandwich, which pays

explains that only the

homage to Tyrell’s roots in

“finest, hand selected,

Much of the restaurant’s

Kansas City. The sandwich

all natural” meats are

early success can be cred-

is based on the famous Z

purchased and then

ited to Tyrell’s extensive

Man sandwich which is

rubbed with Executive

and impressive experi-

slow smoked beef brisket

Chef’s Bryan Tyrell’s “se-

ence. “My background

on a toasted Kaiser bun

cret proprietary rub”. In

began as a member of a

complete with provolone

addition, almost a day’s

competition BBQ team

cheese, two crispy onion

worth of time and care is

named Slaughterhouse

rings and BBQ sauce.

allotted to certain dishes,

Five, which won the

such as a 20 hour smoke

American Royal World

Another topic of conversa-

for Burnt Ends or a couple

BBQ Championship twice,”

tion with Chef Tyrell was

of hours for the Applewood

he explained. “From there,

Smoked Chicken Wings. All

the Head Chef of the team,

and Anthony Bourdain

have passion or you don’t.

sauces by region. “Kansas

the hard work must have

Jeff Stehney, opened Okla-

named it ‘one of the 13

I grew up in the Midwest

City sauce is more of a

paid off, because the res-

homa Joe’s BBQ in Kansas

restaurants in the world to

and BBQ is very important

tomato based sweet sauce

taurant has received a

City. I was hired by Jeff as

eat at before you die.’

around there”. Tyrell

while Texas sauce is a little

series of accolades and

the Smokehouse Manager

brought his talents to

hotter. In North Carolina

praise from media outlets,

and he taught me how to

Think this guy knows his

Smoke BBQ this past July

you’ll find more vinegar

such as “Best BBQ in Flori-

produce World Champion-

BBQ? There are a couple

to signature dishes such

based and some mustard

da” from The Daily Meal,

ship BBQ in a restaurant.

of keys according to

as the meaty St. Louis cut

based sauces”. We also

“Best Ribs on the Planet”

Within three years, Okla-

Tyrell. “One is patience.

pork spare rib that is sea-

learned that BBQ competi-

from Boca Raton/Delray

homa Joe’s was named one

To do BBQ well you must

soned with house spices

tion can be more complex

magazine and a statement

of the best BBQ restau-

have the discipline to do

and slow smoked with oak

than one would think.

from Sun-Sentinel’s John

rants in the world by Za-

it, and you also have to

wood for four hours, the

“Consistency is critical.

Tanasychuk stating Smoke

gat’s Guide to Restaurants,

have passion. Either you

Carolina Pulled Pork

For competitions we

“

some of the popular BBQ

Only the finest, hand selected, all natural meats are purchased and then rubbed with Executive Chef’s Bryan Tyrell’s secret proprietary rub.

would keep log books on everything from the temperature of the smoker to the temperature of the weather. Was the wind blowing? Towards or away from the smoker? Humidity. You dial everything in based on those variables,” explained Tyrell. Although the food sounds complex, the atmosphere at Smoke is quite simple. “It’s like the backyard at your buddy’s place,” explains Kennedy. “We want people to feel welcome and comfortable, whether they just came from the beach or the board room.” Kennedy also states that Smoke BBQ has gotten nothing but love from Delray. “We have received outstanding support from the City of Delray Beach

42 theatlanticcurrent.com

Munch

Chef Profile

Chef

Cred

Won Ame r Cha ican Roy mpio a nshi l World Ope p2t B ned imes BQ 5 BB Q re stau Twic ra n t s in Tonig e nomin L ond a ht Be ted f on and o s r t the T Ame one io ri o Sand f his san can Rest Pepe Lo au wich n d in Lo wiches w rant in L don ndon ondo as n a ” by n The Capi med “Be Daily tal R st M a d ea io “The Best l says S mok B BQ e in Fl h orida as ”

✶✶✶

and our fellow neighbors and friends within the community,” he said. “We hear day in and day out that folks were craving something new and different on the Avenue. We believe in three things at Smoke BBQ: Provide value, be consistent, and treat people with respect. The rest of the business will take care of itself....especially once you try Bryan’s ribs.” And those are values we believe in as well. Lunch is now served daily with $10 specials available. Happy Hour is from noon until 7pm every day including 3-4-1 wine and well drinks along with 2-4-1 canned beers. Last but certainly not least, Sunday boasts an all day happy hour on cocktail specials only.

Visit www.eatbbqnow. com for more on Smoke BBQ. Follow them on Twitter and Instagram at @smokebbqfl and like them on Facebook at www.facebook.com/ SmokeBBQFL.

theatlanticcurrent.com 43

Munch

Dish Chef Profile

“

The tender Spanish octopus is braised with rice wine vinegar, sake, ginger, lemongrass, shallots, garlic, cinnamon, star anise, cilantro and thyme then grilled.

“

and after glancing at the

makes this particular food

featured menu, we

item so special. “The tender

couldn’t help but whole-

Spanish octopus,” he said.

heartedly put our belief

“It is braised with rice wine

into the aforementioned

vinegar, sake, ginger, lem-

comments. After all, the

ongrass, shallots, garlic,

internet doesn’t lie, right?

cinnamon, star anise, cilantro and thyme then

13 American Table can

grilled in our Josper oven

be considered a baby

[a very pricey oven that

restaurant among other

also works as an indoor

established restaurants.

grill].” Special ingredients

Birthed on July 25 of 2013,

in the seafood dish are

the restaurant full of new

Hoisin sauce and hoshi

American cuisine is just

soba noodles.

[13 American Table’s[

Hoisin BBQ Octopus Experience dining the all American way By Natalya Jones

Photo: Aaron Lurie

1 ½ years old. It is also owned by the Aletto family

As if the name isn’t a

with Alberto Aletto as its

strong enough indication,

owner. Prices are fairly

it is pretty apparent that

reasonable, ranging from

the food and décor is of

$8 for share plates, $13 for

American descent. Chef

“sang-wiches” and market

Anthony validated our

price for seafood items.

suspicions not only by telling us that the food is

est grouper in

A rather popular dish that’s

American cuisine, but by

town”. “One of

also reasonably priced at

describing the interior to

the best meals I’ve ever

$15 dollars, the Hoisin BBQ

us. He explained, “It has

had in my life!” “You guys

Octopus is on the share

the feel of a modern in-

have a good thing going

plates portion on the

dustrial mountain lodge:

over there.” “Thank you

menu. The octopus ten-

a chandelier made of con-

for always serving us a

tacles are served nestled in

crete wire mesh, textured

delicious meal and won-

an Asian noodle and veg-

chartreuse walls [and]

derful service. Chef An-

etable salad with sesame

up-lit wooden branches.”

thony Fiorini is awe-

seeds and ginger dressing.

If that doesn’t scream

some!” These are all testi-

Sounding delicious, eclectic

“all American dining

monials featured on 13

and mouthwatering, we

experience”, we don’t

American Table’s website,

asked Chef Anthony what

know what does.

13 American Table is located at 451 East Palmetto Park Road in Boca Raton. Call (561) 409-2061 or visit 13americantable-hub.com for more information. You can also follow the restaurant on Twitter at @13AmericanTable or like the Facebook page at www.facebook.com/13AmericanTable.

44 theatlanticcurrent.com

➼

Scene ➼

Nightlife, events and more

Bar Bio ❘❘ cocktail ❘❘ Snapshots

Subculture’s Newest sweet Spot

Honey

Quickly Creates a Buzz in South Florida

➼

Photo: Kelly Coulson

theatlanticcurrent.com 47

Scene

➼Bar Bio

“

Picture yourself at your grandfather’s Palm Beach mansion, where you throw a house party and things get a little rowdy.

Photos: Kelly Coulson

“

Honey

Delray Beach’s newest supper club hotspot By Alex Rendon

create a welcoming place

successful run since open-

dance floor has been re-

where people could come

ing its doors in 2001, and

moved to make way for

in after dinner, enjoy a

was coming out of one of

more seating, consisting

nice craft cocktail and just

the highest grossing years

of many a cushy couch

lounge about,” explained

it’s ever had. “However

throughout. The bar has

Scott Frielich about the

successful Delux was, it

been completely re-

concept behind Honey.

had its limitations,” ex-

vamped and a dried tree

Frielich, alongside Rodney

plained Frielich. “It oper-

from North Carolina has

Mayo and other partners,

ated strictly as a night-

found its way onto the

make up the Sub-Culture

club, with heavy business

back patio area, where it

Restaurant Group empire,

Thursday through Satur-

is emblazoned by illumi-

which is responsible for

day night; what we want-

nated bird cages.

upwards of 15 locations

ed was to appeal to a

throughout West Palm

broader base.” Besides, as

The interior boasts posh

Beach to Miami (includ-

Frielich puts it, “Delux’s

wood carved paneling and

pscale but not stuffy.

fers a completely fresh

ing the likes of Delray

flashing lights and pump-

Victorian era-style paint-

That’s the overall

re-do of the environs.

Beach’s Dada, Boca Ra-

ing music may have been

ings (with a twist) line the

Gone are untz untz untz

ton’s Kapow! Noodle Bar,

a little intimidating for

walls. The overall theme

from Honey. Occupying

beats, packed dance floors

and Lost Weekend on

some people.”

is modeled after a New

the same 3500-square-foot

and pulsating strobe lights,

South Beach.) The way he

space once held by dance

in favor of a more refined

explained it, nothing was

Whereas Delux may have

a little less highbrow flair.

club Delux on 13 East At-

take on what nightlife can

wrong with Delux per se,

been intimidating, Honey

“Picture yourself at your

lantic Avenue, Honey of-

be about. “We wanted to

telling us it had a very

is absolutely inviting. The

grandfather’s Palm Beach

vibe that effuses

48 theatlanticcurrent.com

York style speakeasy, with

Scene

Bar Bio

➼

mansion, where you

Honey’s nectareous lure

10 to 12 items max. He

gan, winner of the New

tells us this Sunday

throw a house party and

doesn’t end with its

confirms two mainstays

Times 2014 “Best Bar-

brunch will lead into a

things get a little rowdy,”

fetching confines. Aim-

however; one being a

tender” award. Under

festive Sunday evening

explained Frielich about

ing to draw crowds with

wood-fired pizza option,

Dugan’s tutelage, Honey

happy hour for those in

Honey’s offbeat décor.

sophisticated palates, the

and the other a fresh

will be offering its own

the service industry, who

The idea was to create an

Sub-Culture team is in

tuna appetizer. Since

infused gin and savory

can enjoy 50-percent off

upscale location that was

cahoots with Delray

Honey doesn’t really

Bloody Marys. According

all Honey’s libations

just a wee bit off-kilter.

Beach’s award-winning,

have any tables to offer,

to Frielich, one of Du-

from 5 p.m. to midnight.

Some of the old world

dining institution 32 East

Frielich tells us that the

gan’s masterpieces is the

This goes right along the

paintings are tagged, with

(32 East’s Owner, Butch

menu was devised with

Lipstick on a Pig. De-

mindset of appealing to

the Victorian subjects

Johnson, is also a part-

sharing in mind. One of

scribed as similar to a

locals and regulars,

clinging to quarts of Jack

ner and landlord, so it’s a

his favorite dishes to

whiskey and coke, only

which as Frielich ex-

Daniels. Inside one of the

vested partnership).

share among friends is

ten times tastier, this

plains, is the key to

bathroom walls an in-

Honey’s celebrated

the decadent Oak-fired

salacious concoction

Sub-Culture’s success.

scription reads: “For a

neighbor and its illustri-

procusitto wrapped

combines Wild Turkey,

“We always strive to

good time, call honey.”

ous chef Nick Morfogen

Bartlett pears, with Cam-

Honey’s own homemade

develop a local under-

“The graffiti is strategi-

will be dishing out delec-

bozola cheese and fig

cola, celery bitters and

ground, customer-based

cally placed,” adds Fri-

table small portion plates

mostarda.

a chocolate covered

business, “he said. “Judg-

elich. “We wanted to add

to its patrons. Frielich

bacon garnish.

ing by the community’s

our own Sub-Culture

tells us the upscale, chef-

And to help wash down

touch to the place, but

driven bar menu will be

all these succulent treats,

Honey also has sights on

month it has been

keeping our edginess sub-

in constant flux, chang-

Honey has tapped master

starting up its own

open, we think we are

tly in the background.”

ing daily and featuring

mixologist Angela Du-

brunch menu. Frielich

achieving that here.”

reaction to Honey the

theatlanticcurrent.com 49

Scene

➼Cocktail

[ Rebel House’s [

Glide in Your Stride At Rebel House, change is good. By Natalya Jones

hen I asked Reb-

made as follows: Bombay

el House’s Head

Dry Gin is used as the base

Bartender Bill

spirit with fresh squeezed

Binder what cocktail he

citrus, the aforementioned

wanted profiled, it was

100 proof dried cranberry

only a nano second before

and chamomile liquor,

he replied “Glide in Your

“Shantelinit” bitters, sugar,

Stride”, because “it’s made

egg white and is served up

with very interesting

with a ground pink pep-

house made ingredients”.

percorn garnish.

Now before you assume

The same tactic of using

that your taste buds may

homemade ingredients is

“

Photo: Ben Hicks

We have many house made products from preserves, bitters and vermouth to house steeped absinthe liquor. If it’s amazing cocktails you want, then Rebel is definitely where you’re going to get them.

also available locally to

always going to have a

chefs. “75% of our menu

great time while getting

changes every 4-6 weeks

excellent service, decor,

so you can always have a

food and drinks”.

new eating experience

“

when you come in,” Binder

“Rebel House was de-

be allergic to these vague

applied to other cocktails

bitters and vermouth to

continued. “We have killer

signed to constantly evolve

and “interesting” ingredi-

served at Rebel House as

house steeped absinthe

burgers, house made char-

and push forward the cur-

ents, listen up: this intricate

well. “This bar program is

liquor. If it’s amazing

cuterie, great local seafood,

rent trends in the dining

cocktail is comprised of a

gravitating back to the

cocktails you want, then

and some exotic selections

industry,” continued Bind-

homemade 100 proof dried

original O.G. [original

Rebel is definitely where

for the true gourmands.”

er. “We want to keep our

cranberry and chamomile

gangster] classic recipes

you’re going to get them.”

liquor with a house made

and of course, our cutting

spicy plumb bitters called

edge variations and in-

“Shantelinit bitters”. Not too shabby, huh? Glide in Your Stride is

50 theatlanticcurrent.com

guests on their toes and The feel of Rebel House

show them an experience

As for food, Binder states

seems to be as ever-

that is unique to our Rebel

spirational take on them,”

that meals are of “progres-

changing and evolving as

Style!” Local Rebels will

explained Binder. “We

sive new American fare.”

the menu. Binder states

definitely have a “glide in

have many house made

Food items on the menu

that “there is never a dull

their stride” after a trip to

products from preserves,

are seasonal and what is

moment in Rebel. You’re

the Rebel House.

Scene

â&#x17E;źSnapshots

Movember 2014 at Dubliner and Kapow Photos: Carl Dawson

52 theatlanticcurrent.com

Scene

Snapshots

â&#x17E;ź

theatlanticcurrent.com 53

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