MAY - JUNE 2015 • ISSUE 16
Barrel of Monksg Brewin El Jefe Luchador Boynton Beach Arts District
Seafood
S
AVIORS
Local restaurants that leave no doubt to the quality & freshness of their seafood
Jupiter to Fort Lauderdale theatlanticcurrent.com
dive dive
IN CONTENTS MAY.JUN 2015
8 8
17
Community The history of surfing in South Florida is extensive. Lucky for us, there’s now a museum dedicated to it’s roots right in Delray Beach.
17
Arts A walk through the Boynton Beach Arts District’s history and a chat with its’ founder.
22
Action Sports We sit down with local free surfer and longtime owner of Living Water Surf
22
School, Skeeter Zimmerman.
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Rhythm From Country to Bluegrass to Celtic, Amber Leigh has got some range, but stays true to her roots.
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Seafood Saviors Hope you’re hungry. In this issue we feature three of the best seafood spots around and learn what earns them that status.
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Restaurant Bio Street style, minus the street. See why this spot is the “Jefe” of quick service
30
Mexican food.
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37
B rewery Bio Barrel of Monks Brewing opened strong recently. See why patrons are already raving.
41 4 theatlanticcurrent.com
PUBLISHER & EDITOR Dustin Wright
❘❘
Dustin@theatlanticcurrent.com
ASSOCIATE EDITOR Danny Floyd
❘❘
Dan@theatlanticcurrent.com
PUBLICATION DESIGN ID Creative
AD DESIGN Ivana Martin Ian Jacobs
PHOTOGRAPHY Ben Hicks ❘❘ bocaratonphoto.com Jack Bates ❘❘ jackbatesphotography.com Nathan Hamler ❘❘ nathanhamlerphotography.com Carl Dawson ❘❘ livingexposure.com Jason Arnold ❘❘ jasonarnoldcollection.com Kelly Coulson ❘❘ kellycoulsonphotography.com
SENIOR WRITER Cash W. Lambert
WRITERS Doug Fairall Natalya Jones Tom Greene
ADVERTISING 561-383-0035 ext 101
❘❘
info@theatlanticcurrent.com
WEB MANAGER Trey Smedley This issue is dedicated to our former writer and friend Alex Rendon, who passed away suddenly this past March. We miss you Alex, and are forever grateful to have worked with you.
OUR CREDO
We believe in the power of local business partnerships and the support of 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
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@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.
6 theatlanticcurrent.com
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IN COMMUNITY NEWS & NOTEWORTHY
RIDING SURFING’S HISTORICAL WAVE IN PALM BEACH COUNTY Perseverance. Hard work. Pas-
given in 1940 and Dave made it
sion. When you put these things
available to us---it had a beat up
together and get the right guys
delaminated nose and about 25
behind something, whatever it is,
years ago we had it redone at Fox
most anything is possible. Surf-
Surfboards in Lake Worth”.
ers with nicknames like Spanky, Goofy Foot, Corky, and Dead Eye.
So, armed with thousands of his-
It’s how the Palm Beach County
torical surfing photos and a vintage
Surfing History Project went from
stick, a location for a museum was
a dream to becoming a reality.
the next challenge. “We did an event at the Historical Society back
According to Tom Warnke, a Trust-
in November and had about 450
ee for the project, he and a couple
people attend, and Delray Beach
of buds started talking up the idea
Mayor Cary Glickstein, who hap-
in 2008. “There were a couple of
pens to surf told everyone we need-
guys that had a lot of photos since
ed a home and one of the people in
we started surfing in the 1960’s
the crowd was Matt Gracey and he
and Fred Salmon, another Trustee
had a vacant gallery on U.S. 1, so
was aware of a real treasure of
thanks to the Mayor and Matt we
images, pictures that were actually
set up the museum there”.
taken by a Mr. M.E. Gruber who was a postman, not a professional
So, the historical wave was ridden
photographer. Anyhow, Mr. Gru-
all the way in, and Tom and the
ber enjoyed photographing surfers
people who put all this together
and he used a telephoto lens and
couldn’t be more stoked. “No
high speed film and he could fol-
place on the east coast of Florida
low focus well (this was way before
has a richer surfing tradition as
auto focus existed) and he had
Palm Beach County and preserv-
around 5000 photo transparencies;
ing our history and educating
Fred was put in charge of the ar-
everyone is very important.”
chive around 2007 and we got the images and had them digitized and
Please help support in whatever
preserved---now we knew we had
way you can by visiting the mu-
the beginnings of putting together
seum, spreading the word, or
a historical organization. But we
donating. For surfers, our roots
needed another component to pull
are deep in South Florida. To
everything together so we got a
have something like the Surf His-
Bob Simmons (“father of the
tory Museum to reflect that is
American surfboard”) balsa wood
very special and should not be
board that Dave Aaron had been
taken for granted.
For more information on the museum, tours, and special events visit www.surfhistoryproject.org or call 561-236-0155. Memberships available, see website for details. Hours: 11am-5pm Thursday-Saturday (Check Facebook for updates) 255 NE 6th Ave., Delray Beach (Northbound U.S. 1, 2 ½ blocks north of Atlantic Avenue
❰❰
8 theatlanticcurrent.com
See expanded interview with Tom Warnke on our website.
dive
IN EVENTS WHERE & WHEN G.Love
14
The Slackers @ Guanabanas
The Slackers from NYC hit the Guanabanas stage on May 14 to bring their brand of “Jamaican Rock ‘n Roll” to Jupiter. These guys have been around since ’91, and the crew at Guanabanas and Roots Music Productions are super stoked to have them. Show starts at 9pm….get there early and enjoy signature cocktails from Guanabana’s Liquid Kitchen!
MAY 1
First Friday Artwalk @ Delray Beach Center for the Arts @ Old School Square
Sidereal @ Guanabanas —Jupiter
Spred the Dub CD Release Party @ Funky Biscuit
Cinco De Mayo Fiesta @ Delray Beach Center for the Arts —Old School Square
3
Uproot Hootenanny @ Deck 84
Donnell Rawlings @ Palm Beach Improv
Bachaco
1-3
@ 5 de Mayo Fest —The Stage —Miami
SunFest
2
Amber Leigh Band
Jason Bonham’s Led Zeppelin Experience
@ Boston’s on the Beach —Delray
@ Hard Rock Live —Hollywood
10 theatlanticcurrent.com
6
Nitro Circus Live— Greatest Action Sports Show on the Planet @ BB&T
Ben Prestige
8
Jangle Leg Album Release David Spade
2nd Annual Studio Visit 429
@ Palm Beach Improv
@ Studio1016—WPB
Delray Beach Craft Beer Fest featuring 100+ craft beers and Spred the Dub
Bobby Lee Rogers @ Guanabanas
Uproot Hootananny @ Smoke BBQ—Delray
ZZ Top and Jeff Beck
7
Start Making Sense— Talking Heads Tribute
@ The Fillmore —Miami
@ Funky Biscuit
$wingin’ Utter$
@ Guanabanas (Happy Hour) —Jupiter
@ Vintage Tap
@ Guanabanas —Jupiter
Ryan Adams
Mike Mineo
@ Coral Sky Amphitheater
Suenalo
10
Kevin Hart: WHAT NOW TOUR @ American Airlines Arena
12
Minus the Bear
@ Respectable Street
@ Guanabanas —Jupiter
@ Culture Room —Ft. Lauderdale
7-12
9
14
@ Boston’s on the Beach —Delray
@ Guanabanas —Jupiter
Pompano Beach Saltwater Shootout Fishing Tournament
Amber Leigh
The Slackers
Pho
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IN EVENTS WHERE & WHEN
14-16
FINS Weekend— Golf—Fish—Party
15
Black Violin @ Vintage Tap
Kings of Chaos
Uproot Hootenanny
Juke
Saigon Kick
@ Village Pump
@ Vintage Tap
@ Funky Biscuit
Greenhouse Lounge
Todd Rundgren
@ Guanabanas
@ Culture Room —Ft. Lauderdale
Morris Day and The Time w/ Cameo
22
The Flying Balaika
28
Dirty Rotten Snake in the Grass, Jangle Leg, and Sawgrass Kin
@ Hard Rock Live
@ Vintage Tap
Strung Out
Steve Earl and the Dukes
@ Respectable Street
@ Culture Room
@ Vintage Tap
Unlimited Devotion
Devon Allman
@ Guanabanas —Jupiter
@ Funky Biscuit
4th Annual Food and Wine Pairings
16
Due South Brewing Co. 3 Year Anniversary Celebration Hackensaw Boys w/ special guests Uproot Hootenanny @ Funky Biscuit
JUNE
—Downtown WPB
Spred the Dub @ Boston’s on the Beach
Florida/Georgia Line
@ Pompano Beach Amphitheater
Spred the Dub @ Guanabanas
@ Guanabanas —Jupiter
Uproot Hootenanny
23
29
@ Boston’s on the Beach
@ Vintage Tap
Amber Leigh
@ Village Pump
Living Daylights
Earth, Wind, and Fire @ Fillmore —Miami
4
Colin Jost of Saturday Night Live
The Main Event— NKOTB with very special guests TLC and Nelly
@ Improv Palm Beach
@ BB&T
30
Amber Leigh Band
Uproot Hootenanny
@ Boston’s on the Beach
@ Village Pump
The Psychedelic Furs
5
29-31
@ Coral Sky Amphitheater
Uproot Hootenanny
2
@ Culture Room
Fusik
Uproot Hootenanny
@ Guanabanas —Jupiter
@ Kahuna —Deerfield Beach
@ Vintage Tap
31
Killbillies
The Natty Bo’s
Jupiter Wine and Food Festival
17
Goombay Sunday @ Papa’s Raw Bar —Lighthouse Point
John Fogarty @ Coral Sky Amphitheater
20
The Mighty Mystic @ Guanabanas —Jupiter
16
Due South Brewing Co. Three Year Anniversary Celebration Join the Due South crowd at the brewery in Boynton Beach and celebrate their 3 Year Anniversary on May 16 from noon till 8pm. There will be dozens of beers tapped that day with some very limited special treatment and barrel aged beers as well. Food trucks will be on site, no cover, and must be 21 to get in.
21
Fusik @ Vintage Tap
12 theatlanticcurrent.com
Brett Eldredge
Photo: Nathan Hamler
@ Guanabanas —Jupiter
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IN EVENTS
6
Third Eye Blind and Dashboard Confessional @ Bayfront Park Amphitheater —Miami
The New Orleans Suspects w/special guests Matt Farr Band @ Funky Biscuit
The People Upstairs @ Rhum Shack —Lake Worth
7
27 9
David Crosby @ Jackie Gleason Theater —Miamim
Resolution
@ Guanabanas—Jupiter
@ Guanabanas —Jupiter
19-21
27
@ Pompano Beach pier
Lauderdale Live 3 Day Music Festival
Extreme Kayak Fishing Summer Slam
14
20
@ Boston’s on the Beach —Delray
@ Guanabanas —Jupiter
15
21
Goombay Sunday
Elegant Mess
@ Revolution Live
@ Papa’s Raw Bar —Lighthouse Point
@ Rhum Shack —Lake Worth
11-15
Pompano Beach Saltwater Slam
@ Hard Live
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Ketchy Shuby
The Funky Nuggets
26
@ Guanabanas —Jupiter
Uproot Hootenanny
@ Coral Sky Amphitheater
@ Rhum Shack —Lake Worth
17
@ Village Pump
Dank
12
Train
Big City Dogs
Uproot Hootenanny
@ Guanabas —Jupiter
Jupiter Green and Artisan Market @ Deck 84
Extreme Kayak Fishing Summer Slam Series June 27 in Pompano Beach (at the Pier)
The final stretch of the 2015 Extreme Kayak Series is going down as anglers from all over the U.S. will descend on Pompano to compete for the Extreme Crown. For more info visit extremekayakfishingtournament.org
10
Photo: Jason Arnold
WHERE & WHEN
Huey Lewis and the News
Crazy Fingers
Charli XCX
16
Moska Project
The People Upstairs @ Brogues —Lake Worth
13
25
28
Gypsy Kings
Lana Del Rey Endless Summer Tour
@ Seminole Hard Rock
—Coral Sky Amphitheater
@ Coral Sky Amphitheater
@ Boston’s on the Beach —Delray
Def Lepperd w/ Styx and Tesla
Crazy Fingers
CURRENTS Innovators & entertainers that move our community
Artwork: The ActivistArtistA Bay Gates Project
ARTS ❘❘ ACTION SPORTS ❘❘ RHYTHM ❘❘ THE BITE
theatlanticcurrent.com 17
CURRENTS ARTS
BOYNTON BEACH ARTS DISTRICT
u
by Cash W. Lambert
nless someone pointed it out, you’d miss it completely. And even when
it was pointed out, you still might miss it. I almost did. Standing on the ground against a palm tree and underneath an overgrown bush is a single plank of wood. The paint is worn off and the letters are a bit whitewashed from the South Florida sun. Written in yellow and purple paint it reads: SUPPORT LOCAL ART. Rolando, wearing a nice white polo with blue (and perhaps fresh) paint streaked across the fabric is staring at the piece of wood, smiling. The noise of a passing car a few feet beside us snaps him out of a faraway place. “This was our first
just thinking about. That place is
its last box office stand, and Apple
sign,” he says, beaming.
here, 4 years ago. There were less
unveiled this weird concept
cars zipping by, and the buildings
called iCloud. But Rolando Chang
Walking me away from the road
we are standing in front of cer-
Barrero doesn’t remember the
and back into the heart of the
tainly didn’t have this color.
year by the top headlines. He remembers it as the time when
industrial area, Rolando spends the next hour painting the pic-
In 2011, Occupy Wall Street took
the Boynton Beach Arts District
ture of the faraway place he was
to the pavement, Harry Potter saw
came to life.
“
wake up, support the arts, captain your life, in nature nothing exists alone...these are all positive messages for community building. The murals are cohesive and independent pieces, but all tie in together.
18 theatlanticcurrent.com
”
“See that warehouse”? Rolando
round us. One is a realistic painting
era. Essentially, if you’ve seen war
hour ago, I turned onto the loop
says as we stride across the pave-
of a child holding flowers, with the
posters from that time, the Federal
road that the District sits on and
ment. He’s pointing to a rolling
inscription #teachthebabies. Next to
Art Project was the catalyst.
was immediately lost. There were
door on the far end of the indus-
it is a figure directly out of an early
trial section. “I started there in
90s cartoon show on Saturday
“I told artists to paint their style,
2011, and there was nothing else
morning, with the character hold-
but I wanted a positive commu-
but manufacturing in other ware-
ing a steering wheel. The caption
nity message,” he says. “We all sat
The only way to see the murals was
houses.”
reads “CAPTAIN YOUR LIFE”. And
down and discussed what the
to commit and pull into the area.
behind us is an abstract mural of
WPA stood for, and one of the
Besides the wind, we hear the
what looks to be a swordfish fleeing
ladies in the group, her grandfa-
But as it turns out, this is the
faint noise of I-95 traffic a few
the sea in a fantastic explosion of
ther actually created a master-
whole point.
blocks away.
blue and purple. It reads: “CATCH
piece sculpture during the time.”
no restaurants. No signs. No city parking. Only weeds. Metal. Rust.
“You were the first person who ever
YOUR DREAMS. Another shows a Previously, Rolando had a hand in
man staring at two separate roads.
Still scanning the murals, he re-
got lost coming here,” Rolando
the Pielsen Art District in Chicago
One is towards a bountiful tree, and
peats the phrases on the works:
laughs. “But the street here is a loop.
and knew what kind of vision and
the other is a road leading down a
“wake up, support the arts, captain
It’s contained. This isn’t somewhere
work it would take to create an-
hell-like path, burning with fire. It
your life, in nature nothing exists
you come and showcase and then
other district. To create a different
reads “CHOICE”.
alone...these are all positive mes-
leave with no follow up. Anyone
sages for community building. The
who has difficulty breaking into the
district. He began leasing other studios in the warehouse, and
“All of the walls are based on the
murals are cohesive and indepen-
arts can come here. I’ve sat down
eventually had his fingerprint on
WPA,” Rolando says as I continue
dent pieces, but all tie in together.”
with many people and educated
11 other spaces. Today, the major-
gazing.
the rolling doors to prove so. Now, the Boynton Beach Arts Dis-
them on how to polish their work Unless someone pointed it out,
and make it gallery ready. When
I find out later that the WPA was
you’d miss it completely. And even
people leave here they’re ready to
a Federal Art Project in the Post-
when it was pointed out, you still
go into a white wall gallery, if that’s
Depression and early World War II
might miss it. I almost did. Only an
what they want to do.”
ity are filled and have murals on
trict invites artists, musicians, poets and anyone else who wants to be a part of the creative think tank. Art walks and showcases are a monthly save the date. Rolando paints out of his own studio here, and now as the Director, his door is literally and figuratively always open. “Once I decided to start bringing people in, I made sure coding prohibited commercial establishments, so we can’t get the restaurants, the bars here.” “But doesn’t that bring in more people, and more revenue? I ask, stepping over cracks in the pavement. “You get cases where art galleries just aren’t selling. People come in to drink. They walk in, 10, 15 minutes later they walk out. They eat. They drink.” He shrugs his shoulders. “And you don’t want that, obviously?” He shakes his head and points to the rolling door murals that sur-
theatlanticcurrent.com 19
Currents
Artist profile
Justin Stephan’s
New School Works of Art
w
By Natalya Jones hen it comes down to
form of art, it requires intense
it, there are numerous
concentration, unique style and,
forms of art. From schol-
most importantly, adhering to
arly Monet-esque painting to
customer preference. For Justin
graffiti murals, this form of enter-
Stephan, tattoo artist and owner
tainment ranges from technique,
of A Stroke of Genius Tattoos in
colors used, and even preference.
Deerfield Beach, his background is all about art. “Originally I had
ways been an artist; drawing,
surrealistic style using bold col-
One can look at tattooing the
no interest in becoming a tattoo
painting, airbrushing, etc.
ors with a strong light source,” he
same way. A more permanent
artist,” he confessed. “I had al-
But tattooing never really
elaborated. “I have always had a
interested me. I saw tattoos
very cartoonish drawing style so
as biker tattoos, body art that
naturally, when I started tattoo-
would turn green from the
ing, I started drawing my tattoo
sun in a couple of years.”
designs in that similar style. I consider myself a well rounded
Justin moved to Orlando and start-
artist, meaning I can tattoo pretty
ed thorough research on tattoos,
much every style, but New School
such as inks and machines the
is definitely where I have the
artists were using. Through this, he
most fun, exaggerated features,
“discovered it was more of an art
bright colors; that sense that
form than those old biker tattoos I
they’re almost 3-D sometimes,
was seeing years before; the art-
it’s a lot of fun.”
work was more like paintings, the lines were cleaner and the colors
This Hard Rock Energy Pro Team
were brighter.” In downtown Or-
artist considers the art of tattooing
lando, Justin completed his ap-
both therapeutic and rewarding.
prenticeship at a shop named Built
“We get a lot of people who have
4 Speed Tattoo. After, he worked at
lost someone they loved who want
A Stroke of Genius Tattoos in Boca
to get an “In Memory Of” tattoo done, and you can tell that getting
“
I have always had a very cartoonish drawing style so naturally, when I started tattooing, I started drawing my tattoo designs in that similar style.
”
that tattoo is really helping them cope with what they’re going through,” he said. “But the fun for me is when you get to do a fun piece that I get to get into, and when it’s finished they stand up, and I get the ‘awesome!”’ and ‘it’s perfect!” and I’m tagged in Snapchat, Insta-
Raton for 5 years before opening A
gram, and Facebook photos before
Stroke of Genius Tattoos in Deer-
they walk out of the shop.” And that
field Beach with his business part-
feeling is probably worth more than
ner Rob Sures. As of now, it has
any money earned through his art.
been open for 5 months. In regards to his style, Stephan
Photo: Aurelius Ordway
20 theatlanticcurrent.com
considers it “New School.” “It’s a
For more of Justin Stephan’s artwork, follow him on Instagram @justinstephansogtattoo and his shop @SOGtattoosdb
Currents Q&A
Skeeter Zimmerman
How’d you first land Quiksilver as a sponsor? When I was like 13. I
Worst injuries surfing?
from home, surfing crappy waves on tour. Most of the waves they
got hooked up with the sales rep
stitches and stuff. The worst was
surf on the QS suck. So it’s a pretty
here and it kind of snowballed
the ACL tear.
heavy grind and there’s a lot of
from there. I met the east coast
really good surfers. So I opted just
team manager, Matt Kechele. I
How’d that happen? I was surfing
to go on photo trips and surf good
met him through surfing NSSA
Off The Wall on the North Shore
The struggle is real growing up surfing in South Florida. What was your experience like? Well, obviously
waves. My sponsors would pay for
contests up coast, and he got me
when I was probably like 21-22. That
most of the trips, and I would get
on the real program. It just kind
sucked…I was out of the water for
photo incentives for ads. It wasn’t a
of progressed from there.
like 6 months. I actually just recently
here you have to surf every time
lot of money, but back then I didn’t
there’s waves, even when it’s like
have many bills to pay, and could
Board of choice? Well everyone’s
there for a bachelor party. Oh I broke
knee high. What I’ve found is, if
at least make enough money to
gone a lot smaller with their
my hand in Puerto Rico for Matt
you can get good in the stuff we
fund the next adventure. I knew it
boards now. When I was 18 or
Oberman’s bachelor party (laughs).
have around here, when you get
was going to be a limited time, so
20 years old, we were all riding
on a real wave, you can really
I just did it for four or five years. I
6’1”s, and now my shortboard is
Music? I’m a classic rock guy
let loose and do a lot more. And
figured if I got into the fire depart-
like a 5’10”. Even in big surf. In
and lately I’ve been getting into
also just traveling. As a kid here,
ment I could still travel almost
Indo when it’s double overhead
country a little bit.
I was fortunate that my Dad lived
as much because our schedules
plus, we’re still riding 5’10”s.
in Hawaii. I got to travel there all
are so flexible — and that way I
These days I don’t really want to
Favorite local act? Uproot
summer when I was off school,
would have something to fall back
surf anything bigger than that.
Hootenanny.
so that was huge. Costa Rica, all
on. Retirement and all that kind
I’d rather surf double overhead
that kind of stuff when we were
of stuff. Most of the kids I grew up
perfection on my shortboard
How did the surf camp get started? I
kids. And that was before we
with weren’t thinking about that.
than deal with anything crazy.
started that when I was like 20 years
were all even going to Nicaragua,
Sometimes I regret it, but I didn’t
I’ve been riding Sharp Eye Surf-
old. I was on the phone with Matt
which is now like the new Costa
want to be 35 years old and be like
boards for a few years now, out of
Kechele one day, and I had been
Rica. So just traveling as much as
“Oh crap, now what?”
San Diego. He’s got a board called
helping him do the Quiksilver free
a Disco — I ride that around
surf camps all around the Southeast
Thoughts on the surf industry these days?
here. There’s the Disco Inferno
at the time. He was telling me that
Well the surfers are getting paid
which is a step up from there.
they wanted to sponsor a camp
Freesurfer and Owner of Living Water Surf School
— traveling all year, being away
I could and surfing every single day there were waves here.
I tore my
ACL, broke some ribs, a bunch of
broke my ribs in Panama. I was
Favorite surf spots? Indonesia has
a lot more, so that’s good. Compa-
the best waves I’ve ever surfed. I
nies are way more corporate, it’s
What pays the bills? The fire
were no camps down here (Boca)
mean I used to go to Hawaii and
all business now. The surfers are
department and surf camp. I
at the time — at all. The closest one
do all that stuff for years. I’ve
pro athletes, not just professional
used to commercial fish for like
was up in Jupiter. So I told him I
gone to the North Shore, Pipe-
surfers. They’re making big money,
10 years. I’ve been a firefighter
wanted to do it, and I just kind of
line — all that stuff. The waves
they take it seriously. I mean now-
for about 4 years now. Before
took the bull by the horns — went
there are amazing, but Indo is
adays, I probably would have given
that I would do my surf camps
and talked with the city, printed a
just so perfect, and much less
it a go, just because there’s a lot
in the summer then the rest of
bunch of flyers, all that. The first
consequence. I’m definitely going
more opportunity now then there
the year I would travel, surf and
year started out small and now
again this year. Can’t wait.
was. Back when I was competing,
fish. I just stopped commercial
it’s been ten years. Now I’ve taught
you had the top guys that were
fishing when I joined the fire
thousands of kids how to surf, it’s
How far did you take competing growing up? I honestly hated
making really good money, then
department.
pretty cool. It’s definitely a lot bigger
competing. I would get stressed
barely making anything. It’s kind
out, nervous, and never did great in competition. I won a couple
down in South Florida, and there
there were a ton of guys that were
than I ever thought it would be.
of a bummer, because the soul of
Best waves you’ve surfed in South Florida? There’s been a lot of
What’s your favorite part about it? Just
it is kind of gone, but I think it’s
good days, but one of them that
watching the kids surf for the first
pro-ams like the Jupiter Fall Clas-
good that the athletes are making
stands out most recently was
time and getting stoked. Watching
sic and a Quiksilver skins contest
more money, companies are doing
Sandy. I was at an undisclosed
them catch on… Some of them I’m
in Jacksonville, but those are the
pretty well, there’s more job op-
location with my ski. Me and
seeing out in the water now — kids
only pro events that I won. As an
portunities. A lot of the companies
Wesley Desouza. And we basi-
I taught when they were 6-7 years
amateur I did pretty good. I went
had to weather the storm with the
cally just got barreled for like
old. Now they’re 15-16 and ripping.
to nationals every year, but I never
economy, but everyone seems to be
eight hours one day, every single
made the final. As far as the WQS,
doing a lot better now. I don’t have
wave. It was unbelievable. Like a
How’d you first start surfing? I was
I never did it. My friends were
anything against the surf industry,
surf trip for sure. And that was
born here and my family moved out
doing it, and it was such a grind
that’s for sure.
right here locally.
to Hawaii was I was 6, and that’s
22 theatlanticcurrent.com
when I started. My dad wanted to
“
raise us there — he wanted to surf
There’s been a lot of good days, but one of them that stands out most recently was Sandy. I was at an undisclosed location with my ski. Me and Wesley Desouza. And we basically just got barreled for like eight hours one day, every single wave. It was unbelievable. Like a surf trip for sure. And that was right here locally.
and raise us around the ocean. It was pretty cool.
Who inspired your surfing the most? My family lived in Kona, so I was always a big Shane Dorian fan
”
when I was a kid. Obviously Kelly. Really just growing up with my friends — pushing each other. Every time we would go surfing it was like a competition. That’s really what pushed me the most is just surfing with my friends.
You ever been mistaken for Kelly Slater with the bald head and Quiksilver sticker? When I was in Indonesia all of the local kids were calling me that. I don’t think that’s who they thought I was, I think they were just making fun of me (laughs). But not really, because he’s way way better than me and he’s regular foot and I’m goofy foot.
Walk into a bar after a long day at work, what do you order? Well today it’s Sweetwater. I’m kind of a rum and beer drinker for the most part.
Top food spots? Gotta go with Whale’s Rib and Papa’s Raw Bar. The owner Troy (Papa’s Raw Bar) is a friend of mine and his kids come to my surf camp so I go in there all the time. Super good food.
What do you order? I’ll get the sushi at Raw Bar and the blackened dolphin Key West at Whale’s Rib.
Something you regretted later but made a good story? Oh God… One time me, Oberman and Wesley all dressed like drag queens for Halloween and went to downtown Ft. Lauderdale. And we’re like dancing around…totally playing the part. Somebody took a picture and it ended up in ESM Magazine (laughs).
Photo: Ben Hicks theatlanticcurrent.com 23
CURRENTS Q&A
Taylor Buczynski 24 theatlanticcurrent.com
Photo: Chelsea Erwin
CURRENTS
RHYTHM
Tuning Up With
AMBER LEIGH
o
Ok, so we figured there must be a good reason why lifelong local musical
artist and fiddler Amber Leigh failed to show up for our scheduled interview early one morning and we were right----a surprise (and BIG) 3-0 birthday bash the preceding night might have been the culprit. “Oh my goodness---don’t ask” a laughing Amber confessed, and that was the only dirt we could get. If you haven’t heard the latest CD from Amber and her band, “Make (You) Believe” download it from iTunes (or purchase from her website), crack open a coldie, and get ready for some toe tappin’ (or shoe stompin’). It’s outstanding, and most all of it is instrumental. “When we play live we do a lot of instrumental, and about 10-12 years ago we started incorporating Celtic and Irish even though we are a country band, and every time we’d do a Celtic song, wherever we were, everyone loved it---it’s fun and happy music and started to
‘Kashmir’”. Gotta love some Led
Amber and her band gives us
According to Amber, the next al-
become a staple in our live show”,
Zep in a fiddle song!!
more than awesome music; they
bum will be back to pop/country,
also give very generously to the
with a release date to be an-
Amber explained. A nice surprise, “Devil Went Down To Georgia”
The emergence of bands like Up-
community and those in need.
nounced later. But don’t worry
made the cut and concludes the
root Hootenanny and artists like
“Well, my big thing is animals
instrumental fans. “We have
CD. What we didn’t expect is a few
Amber Leigh is reshaping the mu-
and shelters. In fact there’s going
enough material to do another
bars of “Kashmir” from Led Zep-
sic scene in south Florida and
to be an all day concert in Delray
instrumental album so we’ll prob-
pelin in the middle of the song.
Amber believes she knows the
later this year and the money
ably alternate back and forth;
“Yeah, that came from a previous
reason. “I think around here peo-
raised will go to help rescues;
country/pop then instrumental.
idea—my Dad, who has been play-
ple are open to all kinds of music.
everyone will be able to bring
We’ll probably release a couple of
ing guitar in the band forever……
When we tour in the Midwest for
their dogs so it’ll be a big doggie
singles over the Summer and then
we do this dueling banjo thing and
example we do mostly country
day. We do lots of concerts to
maybe a few more in the Fall”.
he tries to outplay me and I try to
and less instrumental---it’s such a
support The Wounded Warriors
outplay him and he would throw
melting pot of people around here
Project, and every time they call
in “Smoke on the Water” by Deep
anyway and people just like to
on us we do everything we can to
To purchase CD’s and to get latest tour schedule visit www.amberleigh.com
Purple and I would follow that with
hear good music.”
help out”.
CD’s can be downloaded on iTunes Photo: Silvio Richetto
❰❰
26 theatlanticcurrent.com
Expanded Interview with Amber can be found on our website
IN
UT -O
KE TA
T EA
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(561) 620-7827
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CURRENTS
THE BITE outside of the reef you’ll catch mutton snappers (90-150 feet) and on top of the reef you tend to catch mangrove snapper. All these fish can be caught while drifting using a guppy rig, a bottom rig, or a triple hook with ballyhoo, a whole squid or sardine. Or, you can anchor and chum and get the snapper schools back behind the boat. The ballyhoo and pilchards and goggle eyes will come and you can bring some of those in and live bait them and put them back out either on your riggers or by themselves. This past week we had a tournament in Boyn-
m
Photo: Jason Arnold
ton and one boat did what I just referred to and they caught 16 sailfish that came
ay and
one of the most popular
½ hour period and these
reef for 300-400 yards, it’ll
up the chum line at one
June is one
things for tourists and
fish were 10-30 pounds.
start going down to 60-100
time while they were trying
of my fa-
local anglers to do. These
feet or the backside edge of
to catch kingfish — it was a
vorite times of the year. I
fish can be caught on a fly
Offshore, the dolphin
the reef. There we catch
kingfish tournament but
grew up snook fishing all
rod, a plug rod, or a spin-
should be here full bore—
yellow tail going up and
they couldn’t keep the sail-
my life and we’re at the
ning rod. Having jacks,
the school size will be 3-6
down the reef and on the
fish off their line.
start of that season now.
tarpon, and barracuda up
pounds and you’ll find
You can literally go out
to 30 pounds mixed in
some schools that got here
Also, because we now have
any time of day and guar-
with the snook is quite
a little earlier in the 8-15
long days and calm oceans
antee yourself all the fish
common. Last May in
pound range and occasion-
you want to catch, so it’s a
Palm Beach inlet I went
ally you’ll find the 30-50
good time to have your
fishing with a buddy of
pounders. Mixed in will be
friends down from up
mine and 2 golf pros
wahoo averaging 15-30
north. With the rainy sea-
(Andy Bean and Brad Bry-
pounds with the occasional
son approaching they start
ant). After 3 ½ hours, An-
50 pounder. With longer
dumping all the spillway
dy’s sitting on the side of
days and calmer waters, we
canals and that flushes all
the boat, and he’s got a live
like to go out to our reef
the snook out into the
bait on a 3 foot leader and
along the coast. When you
mouth of the inlets and
I told him “Andy, if you
run offshore out of the inlet
into the ocean. So on any
don’t get your bait on the
it goes to 45 then to 60 feet
given morning, at the start
bottom you’re not going to
and you’ll be on the inside
of the outgoing tide you
get a bite” and he said
of the reef which is all sand
can go to any inlet and fish
“That’s what I’m afraid
and you’ll see a jump, what
artificials and catch all the
of…..I can’t catch another
we refer to as the top of the
snook you want — always
one!”. We caught 87 in a 3
reef. As you go across this
TOM’S TIPS
28 theatlanticcurrent.com
SNOOK. Can be caught around any bridge or inlet, live bait like pilchards or artificials; full high tide starting out, meaning first hour
GETTING READY TO BUY A ROD AND REEL? It’s important that you get the right rig, right line, and right gear in your tackle box. Visit Custom Rod and Reel and get expert, local advice. Call, email, or stop by. 954-781-5600 1835 NE 25th St., Lighthouse Point anreels@bellsouth.net www.antiquereels.com
YELLOWTAIL SNAPPER. Set up a chum line anywhere in 45-60 feet of water, we use 2 rigs; a guppy rig with the sinker on the bottom and 2 hooks out the side, or a small lead with a strip bait or a silverside minnow and just float it back in the current
we go out to 1500-1800 feet, we’ll put a bait down on the bottom, with a big squid or a bonita belly or dolphin belly and the swordfish will bite very, very good. Nighttime, you go back out and go a little shallower to 1500 feet, what is called “the 50 line” and it’s quite common to get swordfish in the 60300 pound range. Tight lines and good fishin’!
By Tom Greene
KINGFISH. Catch on a downrigger or a planer with a long leader in using a mylar Sea Witch-type skirt over the top of a strip bait, no leader straight mono to the hook, and troll in 60, 90, 120 feet
30 theatlanticcurrent.com
Papa’s Raw Bar Photos: Ben Hicks
Seafood
Saviors Sometimes it’s hard to separate the sushi from the sardines, but these spots leave no doubt to the quality and freshness of their seafood.
There are only so many places that do things right when it comes to seafood in our region. While there are definitely others out there that can bring great quality seafood, these are a few standouts in a sea of hungry competitors. The spots featured here don’t hide behind fancy sauces or complex seasonings. They let their fresh, top of the line seafood do the talking, and allow additional ingredients to compliment them from there. We tried a few dishes at each place, and it was all amazing. There’s no favorites, no special rankings, because each place has its’ own reasons for being great at what they do. What do they have in common besides great vibes, amazing seafood, and attention to detail? All fish are purchased whole, and fresh. No pre filleted fish going on here. Top that off with great chefs, creative minds, and a friendly atmosphere — and you’ve got a recipe for success.
Papa’s Raw Bar Papa’s Raw Bar is a local spot
because it’s too busy in season.
through and through. Their mot-
The touristy people don’t want
to, “Eat, Drink, and Be Local” says
to wait. So they would come and
it all. And if you don’t want to do
see a 45 minute wait and would
all three of those things, you’re
leave. So we thought ‘Let’s open
probably in the wrong spot. They
up a hangout’. It was supposed to
just hit their one year anniver-
be a wine and oyster bar and a
sary, and things are booming.
big catering room, which is the
Being under the same ownership
Bimini Room. And then we
as Papa Hughie’s Seafood World,
went on to open up and…
open since 1976, doesn’t hurt the
it just caught fire. At
cause either.
first everyone wanted to see the same
On why they opened Papa’s Raw
menu as next door,
Bar, owner Troy Ganter ex-
then we threw
plained “Some of the locals don’t
out some different
come (to Papa Hughie’s Seafood
stuff from fried rice
World) until the summer time,
to sushi, grilled oysters,
theatlanticcurrent.com 31
wings, quesadillas — we have
— two with blackened shrimp
everything here. That’s when it
and one with panko crusted fresh
really distinguished itself as its
fish. They’re all topped with Geor-
own restaurant.”
gia peach salsa, shredded cabbage and chipotle mayo. After
As for where their food is
a quick bite of those it was time
sourced, Troy told us that they
for Chef Tabo’s ala carte Sashimi
in fact have their “own stone
Platter which came with salmon
crab and conch production that’s
and ahi served on ice — awesome
mainly coming out of the Baha-
presentation and tasted as good
mas and the Florida Keys. We buy
as it looked.
only whole fish. We want to see the eye color and the bloodline.
Next came the #1 seller, Skip’s
We don’t buy anything filleted,
Wahoo Style Ceviche. After one
and most of it’s all local fish.”
bite it’s easy to understand what the fuss is about. The fish is super
One of the first things you’ll notice
fresh, and comes with a Japanese
at Papa’s is the decor along the
dressing, sirachi, and choice of
walls that puts off the perfect
kimchee or seaweed salad.
Guanabanas
coastal South Florida vibe. From the “Live Bait” sign to the Custom Rod
Last was the grand finale — a
Guanabanas is in a league of
We start to chat about how some
and Reel dartboard, it’s all there
platter that consisted of Lenny’s
its own when it comes to South
other seafood restaurants go
to make you feel right at home. If
Lobster Bomb served with two of
Florida restaurants. It’s one thing
about their biz. Jon and Vinny ex-
that doesn’t make you cozy, hope-
AK’s Red Dragon rolls, one topped
to serve 100% locally sourced
plained to me how seafood comes
fully 110+ craft beers, outstanding
with ahi. The roll comes with
seafood, but it’s a whole other
in from other countries, which
seafood, great wine selection and
shrimp tempura, cream cheese,
ballgame when serving a restau-
translates into several days from
friendly staff will do the trick.
avocado, asparagus, and crispy
rant that can seat approximately
when the fish comes out of the
flakes. What is sure to turn heads
300 people and is six tenths of an
water. With travel time, customs,
is the Lobster Bomb. Served in a
beer and wine behind the bar is
martini glass comes lobster tem-
Pat O’Connor. Back in the kitchen
pura, lettuce, cucumber, avocado,
you’ll find Matt Mecca, who’s
topped with “bomb sauces” with
making everything from Lobster
the shell from which it came
Fried Rice to Fish Tacos made
alongside.
“
I always come back to the Classic Fried Shrimp. Because when it comes down to it, it’s the simplicity of food that I’ve always loved.
with today’s fresh catch. Stroll out
“
Slinging a cornucopia of excellent
to the sushi bar and you’re likely
South Florida can be very sea-
acre in size. Top that off with the
etc. this can result in fish that’s
to see Chef Tabo, who is working
sonal, and some businesses live
fact that all fish are purchased
being served almost twenty days
side by side with his son Hugo,
and die by the tourist dollar. That
whole, and filleted on site. It’s
after it’s caught. I was told that
crafting delicious and unique
said, it’s always great to see a
“beautiful, organized chaos” as
it’s very common for fish to come
rolls and platters that truly allow
bar and restaurant come around
Chef Vinny put it.
to Florida from South America,
the quality of the fish to shine.
that’s 100% catered to locals. And
and fish from Florida to go up
whether you’re in that category
Before we got to the three
north. It seemed obvious to Jon
Being served first are the self
or not, we guarantee you’ll love
dishes that were served, we
to put a stop to that trend, and
dubbed “Most Interesting” tacos
this place.
took a step next door to where
source 100% of their seafood
the behind the scenes magic hap-
from Florida, resulting in fish be-
pens. What owner Jon Sullivan
ing served that’s only three or so
referred to as “The Ant Colony”
days out of the water, sometimes
is a full on production starting at
even hours. This is an extremely
7am every day— getting whole
difficult task given the size of
fish ready to cook. Jon then walks
their restaurant and the amount
me over to “the board,” which is
of seafood they go through. Chef
the math behind getting fresh,
Vinny said they’re currently
local fish in daily and serving
going through “about two tons of
them as close to the time they left
seafood per week.” To source all
the water as possible. Even after
of this from the state of Florida
some explanation, I still couldn’t
can be insane for some, but for
understand it. That doesn’t mat-
Jon and his team, is standard.
ter. What does matter is these
32 theatlanticcurrent.com
guys have their operation down
As we walked back to our table,
to a science.
I asked Chef Vinny about his fa-
Guanabanas Photos: Jack Bates
theatlanticcurrent.com 33
vorite things to eat at Guanabanas.
it’s served with Queso Anejo
He said “I have a couple that I float,
dressing” Vinny said.
but the one that I always come back to is the Classic Fried Shrimp.
Before we left, I wanted to
Because when it comes down to it,
get Vinny’s take on what sets
it’s the simplicity of food that I’ve
them apart from other seafood
always loved. There’s nothing fancy
establishments. “The fact that
to it, no special sauces, lightly deep
we source 100% from Florida.
fried — so you’re getting the flavor
There isn’t another restaurant
and the taste of the shrimp, and
that I know of that does what
that’s what really draws me back to
we do. We’re part of a 1%, es-
it. I love everything here, but if I’m
pecially on a larger scale — the
in here having dinner, every other
volume that we produce here.
time I’m getting that.” Enough said.
People aren’t doing that. People
That’s the first one we tried, and
cut corners. They’re buying
Vinny nailed it. Their take on a
frozen product, product that’s
Southern Classic, lightly fried, with
imported, because it’s easy. The
fresh Florida Atlantic shrimp.
fact that we source this stuff locally, the fact that I talk to
Second was the Macadamia &
fisherman every single day —
Coconut Encrusted Yellowtail. Ac-
before I come here and after
cording to Vinny, “It’s a nice blend
I leave. We have locations to
of toasted macadamia and coconut,
source from right here locally, up
lightly sautéed. Served with a
in the Cape, Jacksonville, Miami,
mango pineapple salsa. Nice, fresh,
Keys, around to Naples, Fort My-
made every single day. We get yel-
ers, Sanibel Island, all the way
lowtail sourced out of Miami — just
up to Tampa and Tarpon Springs.
came out of the water about a day
So if there’s a storm on the east
ago. And that’s a local favorite.”
coast of Florida, I can call the west coast, and vice versa. It’s
Last but certainly not least was
just a beautiful, organized chaos
the “Avocado Bacon Mango Salad.
that all comes together every
This is our signature salad, and
single week. I’m fortunate to be
you can add anything you want to
a part of it. I’ve got an absolutely,
it. It is the best selling, one of the
100% badass crew. My staff is
most vibrant and delicious salads
diehard, and without them I
we have. Hydroponic Boston Bib
wouldn’t be half as good as I am.
— it’s layered with Casa Blanca
We get to do fun stuff like this
cheese, little bit of crumbled ba-
(interview and photoshoot) but
con, fresh sliced mangos, avocado,
without these guys in the window
and we topped it today with black-
and the people surrounding me,
ened yellowtail snapper. Then
it just wouldn’t work.”
Leftovers If you have been to Leftovers,
We arrived at Leftovers just
you’ve probably been to Food
before noon, and the place was
Shack, Mike Moir’s first establish-
already packed. Not long after, a
ment. Mike had no problem
guitar wielding singer walked in
rattling off the exact date of Food
for a lunchtime set. The atmo-
Shack’s opening, January 24, 2002.
sphere was great. Friendly and
About five years later, it was time
inviting. One of the first things
for Leftovers. A chef first, Mike said
that got my attention was the
“It was a dream, and I was working
great selection of craft beer on
my way towards that my whole
tap. But that’s not what we’re
career. That’s all I ever dreamed of
here for. We came to Leftovers
— owning my own place.”
for one thing: the seafood. Chef
34 theatlanticcurrent.com
do a lot of live music here with
specific craft beer, and one with a
all local artists. They can expect
white wine.
fresh food, prepared simply. I would definitely recommend the
First up was the Pad Thai with
tuna roll, sweet potato encrusted
shrimp, Chef Drew’s favorite thing
fish for any first timers and go
on the menu right now, paired
for a creme brûlée cheesecake
with a Mohua Sauvignon Blanc.
or our raspberry key lime pie
Made from scratch, the Pad Thai
for dessert. That’s kind of like a
is served with scallions, carrots,
standard meal. That would be a
mushrooms, peanuts and broccoli
‘Welcome to Little Moir’s, this is
topped with a fried egg in a tama-
what we are’. That’s a good start,
rind ginger sauce. Everything
then you can go down the chain
blended together perfectly and
from there.”
you could tell all of the ingredients were super fresh — probably
As for the menu, it “gets written
“
the best pad thai I’ve ever had.
by two different kitchen teams. Next up was the Grilled Calamari
Good service — friendly, prompt, and casual right out the gate. We do a lot of live music here with all local artists. They can expect fresh food, prepared simply.
Steak Gyro paired with a Cigar City Jai Alai. Grilled squid in a gyro? Not going to lie, I thought the only way to have good tasting squid was if it was deep fried — rookie mistake. It was delicious. The calamari wasn’t too chewy at all, but still had a nice snap when
“
The morning and the night guys
biting into it. Other ingredients
come in, grab a clipboard, they
included roasted peppers, feta,
see what they have started, write
cucumber, red onion, pepperon-
down a list of ingredients we have
cini, and a fire roasted tomato-
here to use, then start banging out
lemon sauce. Whether you like
a menu. I don’t make any of the
calamari or not, you’ll love this.
menus, whoever is working those shifts will. Drew and I have been
The third dish was the Doctor’s
working together 18 years, and
Orders Salad, one of the more
we inspire these guys to come up
popular items on the menu. This
with it. A lot of the guys and girls
version was served with Tandoori
in the kitchen — we have deep
Swordfish, with other ingredients
roots with them — 15 years plus.
including spinach, kale, shaved
So we all know each other, we all
broccoli, toasted almonds, pump-
jive off each other. It’s just simple.
kin seeds, golden raisins, red
It’s easy. Because they’re all fully
onions, tomato, berries, carrots
creative and submerged in the
and a cucumber roasted shallot
menu.” Mike explains.
dressing. Paired with a Wynwood Magic City Pale Ale on Nitro, and
This style of creating a menu
it was indeed just what the doctor
makes things a little more dynam-
ordered.
ic than usual. Each chef’s name is written on the top, to show you
Mike Moir has cooked in all
who’s working that shift. “There
kinds of restaurants throughout
are customers that eat here 5, 6, 7
his career. When discussing some
Drew Shimkus greeted us at the
While this was being prepped, I
times a week, and they can tell you
higher end places he worked in,
bar, and we discussed a few of
sat down with Mike to chat. My
who’s cooking and what to order”
Mike put it simply that he wanted
his favorite items currently on
first question was “What can first
according to Mike.
to implement the “same edu-
the menu. He ended up settling
timers expect coming to Left-
on the Pad Thai with shrimp,
overs? Any recommendations?”
Before I knew it, it was time to in-
concept, along with a creative
Grilled Calamari Steak Gyro, and
With no hesitation, Mike said
dulge in the three items prepared
staff, fully embodies Leftovers as
the Doctor’s Orders Salad with
“Good service — friendly, prompt,
by Chef Drew. Bartender George
a restaurant, and of course their
Tandoori Swordfish.
and casual right out the gate. We
Raboni paired each dish with a
original spot, Food Shack.
Leftovers Photos: Jack Bates
cated food, but in t-shirts.” That
theatlanticcurrent.com 35
MUNCH A taste of our local food culture
RESTAURANT BIO
[EL JEFE LUCHADOR[
Authentic, street style Mexican minus the street.
w
alk into El Jefe
Luchador, and
one of the first
By Dustin Wright If you’re like many first time customers, you’ve been to Evan David and
thing’s you’ll notice is the
Mike Saperstein’s first es-
Mexican wrestling masks
tablishment, Charm City
hanging on the wall. As
Burger. Based off that ex-
you approach the counter,
perience, you’re expecting
your eyes will probably
something delicious, with a
wander to the old school
unique twist. You’d be cor-
posters tiled as wallpaper.
rect in that assumption.
The theme is evident, but once you smell what’s
After your order is
cooking, your attention
placed, you may notice
reverts back to the reason
the customized comics
you came in the first place.
drawn by E&M Munch-
Photots: Kelly Coulson
theatlanticcurrent.com 37
MUNCH
RESTAURANT BIO
I asked Evan, why street style? “Street style was always our favorite. From there we researched the ies’ in house artist, Adam
authentic style. We don’t
Sheetz. The time and ef-
know any place that does
fort put into the styling of
it the way Chef Saperstein
El Jefe is apparent. But
does it.” And if you take a
before we dive into some
peek through the kitchen
of the top menu items, it’s
window, you’ll see Al
important to know where
Pastor on a spit, just
this concept came about.
like Evan saw back in Argentina.
Before El Jefe Luchador was ever a blip on the
When it came to forming
radar, Evan explained
the menu, Adam Sheetz
that he and Mike “would
ran with the concept of
always venture off and
each item having its own
look for interesting, au-
wrestling character. Some
thentic Mexican places.
are actual Mexican wres-
It turned into a hobby of
tlers, like the Blue Demon,
ours. Random hole in the
and others were crafted
trucks — always looking for the most authentic stuff we could find all over South Florida.” It wasn’t until later that
“
by the team at E&M.
Street style was always our favorite. From there we researched the authentic style. We don’t know any place that does it the way Chef Saperstein does it.
“
walls, dives, taco stands,
the idea began to blossom.
Such as “El Colonel,” a taco that’s made with Southern “OG” Recipe Fried Chicken, pickled onion, salsa fresca, and queso Americano.
Evan told us he “was down
At the time, Evan and
parent passion for au-
years during their search
I’ve had almost every-
in Palermo Solo, Argentina.
Mike were starting to talk
thentic Mexican food, the
for the best authentic Mex-
thing on the menu, but to
There was this really great
about their next restau-
choice of which direction
ican food. Why Mexican
get a refresher, we came
spot that had al pastor
rant. They wanted to ex-
to go seemed obvious.
wrestlers? “We felt like it
back to try about nine
(pork) on a spit, and I be-
pand on the quick service
was playful and could fit in
different tacos, a salad,
came obsessed, because
concept that they had
From there, they took bits
well with our style” Evan
nachos, quesadillas, and
Mike and I could never
mastered with Charm City
and pieces from everything
said. Take one step inside
a torta. Out of all that it’s
find it like that.”
Burger. Due to their ap-
they had learned over the
and you’re sure to agree.
tough to stay away from
38 theatlanticcurrent.com
the Charm City Taco: a burger blend with queso sauce, LTO, double decker soft and hard shell with melted cheese, and of course their signature Charm Sauce. The aforementioned Blue Demon was a hit, which included crispy Mahi, cabbage slaw, citrus crema, and diced tomatoes. If you’re looking to nix the carbs, their Salad El Jardinero is another house favorite. This bowl comes with Romaine hearts, pico de gallo, guacamole, roasted corn, queso fresco, crispy tortilla strips and a chili lime vinaigrette. Still sound like fast food? El Jefe Luchador quickly became a hit, and as the crew continued to perfect their newly found venture, investors and patrons alike were already seeing the possibilities of expansion. Wanting to maintain quality control, E&M made a choice to remain with the one location, and potentially look to expand on their own. The second spot appeared in the Boca Towncenter of all places. Evan said “They approached us, and we thought it would be another good avenue in the market. It’s a little more mainstream, but would bring our brand to people that wouldn’t potentially know about us otherwise.” Now when my girlfriend asks me to go to the mall, I can play the awesome boyfriend card, but it’s really so I can hit up El Jefe. For that, I thank you.
theatlanticcurrent.com 39
SCENE ➼
Nightlife, events and more
BREWERY BIO ❘❘ SNAPS
[BARREL OF MONKS[
Brings the Belgians to South Florida By Doug Fairall
It all started with Europe.
t
The country of Belgium, to be precise. Almost ten years ago,
Bill McFee, his wife Maria, and friend Keith DeLoach found themselves 4,600 miles away from home in a world where dozens of beer styles were common, including those brewed by Catholic monks. This was an eye opening experience, which showed them an incredibly different take on beer from what was available in South Florida at the time.
Photos: Ben Hicks
theatlanticcurrent.com 41
SCENE
➼BREWERY BIO “We travelled over there
Then, around 2007, Bill,
has set this particular
several times,” DeLoach
Matt, and Keith moved into
brewery apart from the
reminisced, as he, head
the realm of homebrewing,
rest is their sole focus on
brewer Kevin Abbott, and
skipping the usual extract
a singular niche of beer
lab director Matt Saady sat
phase and diving head first
styles: those originating
huddled at a conference
into all grain brewing.
from Belgium.
table in the upstairs offices
Eight years later, and all
of their brand new Boca
of that work brewing at
It’s a sign of the times that
Raton brewery, Barrel of
home and perfecting reci-
there can be breweries
Monks. “At the time, it was
pes has come to a pinnacle
that focus on just one
really hard to get those
in Barrel of Monks.
thing, but it shouldn’t be surprising. The ability to
beers here. Now, they’re all over the place. We were
The brewery opened at
specialize shows that the
spending [a lot] of money
the end of March on a
consumer base has
having that stuff shipped
section of Roger’s Circle in
reached a level of educa-
over here… $300-$500
northern Boca Raton to
tion that allows for it.
dollars for shipping.”
incredible fanfare. What “The idea of becoming a brewery that tried to do
“
everything and was ev-
The idea of becoming a brewery that tried to do everything and was everything to everyone is not appealing to us.
erything to everyone is
“
not appealing to us,” Matt Saady shared. In order to facilitate this endeavor, the team has built one of the most mod-
THE USUAL SUSPECTS SINGEL
DUBBEL
TRIPEL
QUAD
“Single En Brugge” Style: Singel ❘ 4.5% ABV IBU: 20
“Abbey Terno” Style: Dubbel ❘ 7.5% ABV IBU: 24
“Three Fates” Style: Tripel ❘ 9% ABV IBU: 28
“Quadrophonic” Style: Quadrupel ❘ 10.5% ABV IBU: 32
42 theatlanticcurrent.com
Scene
Chef Profile ern of brewhouses in a
spoke at length as the
town more accustomed to
topic of our discussion
Spanish revival architec-
turned to yeast, the mi-
ture and polo matches.
croorganisms that actu-
➼
ally does most of the work Inside the 9,136-square-
in creating beer. “Those
foot facility are state of the
little guys are a bit of a
art and brand new stain-
mystery,” he said. “We’re
less steel fermenters along
doing what we can to
with a mash tun to make
make them happy… We
the sweet brewer’s wort, a
do lab work that matches
brew kettle to boil it and
breweries that do 20 times
add hops and other ingre-
the volume that we do.
dients, all designed specifi-
But those quality ingredi-
cally for this brewery by
ents and quality controls
Newlands of Canada. Each
are what make the people
of these vessels is a part of a technological array of automated systems which allow the brewers to monitor temperatures, pressures, and even start warming the water for the day’s batches on the way into work. It’s a true 21st century work of art. “Whenever I do tours,” Abbott explained. “I always stress that control is the most important thing in this brew house. That cablevey system doesn’t beat our grain up as much
that are down at that bar
[as traditional augers] and
go through four of our
doesn’t destroy the husks,
beers and go ‘I’m not sure
which hopefully leaves
which one I love, but
less tannins in the beer. It
they’re all pretty drink-
makes sure that the crush
able’, because none of
of our malt from our mill
them are bad. Kevin is
is consistent with the grist
incredibly diligent in his
that actually goes into the
job, and it makes for a
mash tun. It took up more
quality beer.“
space, cost more money, but it was the right thing
Abbott adds, “If you look
to do to make sure that we
at all the brewing I’ve done
make the same beer the
before hand, the idea was
same way every time.”
yeast is a workhorse, yeast is utilitarian. It takes
“That’s the theme for
sugars and makes alcohol
everything.”
and carbon dioxide. The flavor profile is non exis-
Matt Saady, who runs the
tent in most yeast strains
lab at Barrel of Monks,
that are used. In my expe-
theatlanticcurrent.com 43
SCENE
âžźBREWERY BIO
44 theatlanticcurrent.com
rience at Due South
doing it the right way ev-
[Brewing Co.] and Funky
ery time. and not saying
Buddha [Brewery], other
‘this is good enough’. Good
than their hefeweizen at
enough isn’t good enough.”
Funky Buddha, that yeast is just meant to do a job, it
As is critical with every
doesn’t have a flavor pro-
start up brewery, Barrel of
file. Whereas the Single
Monks is home to an im-
and Tripel, those are
pressively decorated tap
brewed with the exact
room. Grey and white
same yeast, but the ex-
swirled marble crown a
pression of that yeast is
sprawling bar top, acting
completely different. The
as a centerpiece to the
single is brewed and fer-
space. Crystal chandeliers
mented at a much lower
hang from the ceiling.
temperature. The yeast is
Dark red walls mingle
restrained, it can’t go wild,
with exposed brick stone
it can’t produce the phe-
to add a touch of color.
nols that are coming out on the triple. That is a
But putting together this
very specific thing that we
impressive operation
“
I want our beer to be spoken of as, ‘This is what American belgian beer can taste like’, and I want the brewers [in Belgium] to come over here and go ‘Yep, that’s it!’.
“
are trying to express in each one of the beers. We get a lot of flavor from malts, we get a lot of flavor
walked in to this place,
program and a barrel
from candi sugar, there’s a
they were very impressed.”
aging program being
lot of places we have to get
actively discussed.
flavor and complexity, but
At the moment, beers
yeast is one of those things,
are being crafted on site
Batch after batch, the
and it’s a huge focus, and
and either kegged for
brewers at Barrel of
thats why what Matt does
consumption in the tast-
Monks aren’t keen to
is so important… It’s quite
ing room, or sent out for
settle for anything less than perfection.
honestly a problem that a
wasn’t simple or easy.
especially as they would
distribution to local bars
lot of breweries would be
Aside from the capital
be building out a drinking
and restaurants. As of the
happy not to deal with, but
needed to fund such an
establishment in the
past few weeks, Barrel of
“I want to make better
its part of who we are.
operation, there were cer-
midst of a mixed use in-
Monks have utilized a
beers than Chimay,” Ab-
tain restrictions and ordi-
dustrial area. This led to a
small bottling line in or-
bott declared. “I want our
That’s the character of Bel-
nances in the City of Boca
shortened range of hours
der to fill 750ml capped
beer to be spoken of as,
gian beers, and we’re trying
Raton that needed to be
they could be open, from
bottles with two of their
‘This is what American
to bring the correct way to
addressed.
4pm-8pm throughout the
beers, the Three Fates
belgian beer can taste
week, and from 2pm to
Tripel and the Nuance
like’, and I want the brew-
9pm on weekends.
Saison.
ers [in Belgium] to come
brewing Belgian beer here. Though legally allowed to One of the things that ex-
brew in the zone they
cited me about working
chose, there were ques-
Ultimately, as Saady said,
Soon, the brewery will be
over here and go ‘Yep, that’s it!’. What are we
with these guys was the
tions about how the tap
“When Boca came to do
jumping right into the
trying to do if we’re not
fact that the dedication of
room would be set up,
the ribbon cutting, and
tough stuff, with a sour
trying to do that?”
theatlanticcurrent.com 45
SCENE
➼SNAPS
Release Party at 2 Georges at The Cove Photos: Carl Dawson
DD ®
46 theatlanticcurrent.com
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