O FFi Ci a L
MaGa zi ne
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Haute Joaillerie, place Vend么me since 1906
BAL HARBOUR - 9700 Collins Avenue - 305-866-0899 BOCA RATON - 308 North Plaza Real - 561-955-8802 PALM BEACH - 202 Worth Avenue - 561-655-6767 www.vancleef-arpels.com
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Fascinating Zip Necklace, transformable into a bracelet, coloured sapphires and diamonds.
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Kind Words from Claireâ€™s Clients We were quite impressed with your hard work and dedication throughout the whole selling and buying process. Jennifer and David Oppenheim You found my new home in Clubside and we closed in just 2 weeks! Tom Severson Purchasing a home when you live out of town can be tricky but Claire made this transition easier by always being available and knowledgeable to answer questions and guide us properly. Randi Miller You were straightforward with us on pricing, rather than simply telling us what we may have wanted to hear, just to get the listing. Rod Sheldon Switching over to you was the best move we ever made. Howard and Rochelle Steiman
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is the #1 Top-Ranked Realtor® for Coldwell Banker in Boca Raton, Delray and all the Palm Beaches for the 3rd consecutive year because Claire helps and Claire cares.
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Claire B. Sheres, PA GRI, CNS, e-PRO, Realtor® 2301 Glades Road • Boca Raton, FL 33431 Direct: (561) 414-4146 • (561) 886-5988 Email: ChezClaire@aol.com
CaLL CLaiRe to Get ResuLts
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THERE ARE STORIES THAT DESERVE TO BE CAPTURED FOREVER. A special encounter, a marriage proposal, these are precious, life-changing moments that deserve to be recorded forever. What will yours be? Let our engraving, enamelling and gemsetting artists immortalise your legend on the caseback of the iconic watch. A Reverso just for you. GRANDE REVERSO LADY ULTRA THIN. Jaeger-LeCoultre Calibre 846/1.
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Les Bijoux Mizner Park 306 N Plaza Real Boca Raton, FL 561.361.2311 Lesbijoux.com
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Big Bang Dark Green Carat, presented in 18K red gold with green sapphires and a rubber and alligator bracelet.
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RO AL PALM PLACE TM
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The Talk of the Town
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IWC. Engineered for men.
Portuguese Perpetual Calendar. Ref. 5032: One thing at IWC always remains the same: the desire to get even better. Here is one of the finest examples, with the largest automatic movement manu足 factured by IWC, Pellaton winding and a seven足day power reserve. The perpetual calendar shows the date and moon phase and is mechanically programmed until the year 2499. In short: a watch that has already written the future. Mechanical IWC-manufactured movement | Pellaton automatic winding system | 7-day power reserve with display | Perpetual calendar | Perpetual moon phase display | Antireflective sapphire glass | Sapphire-glass back cover | Water-resistant 3 bar | 18 ct red gold | IWC. Engineered for men.
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Entirely invented and manufactured in-house fpjourne.com
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FIFTY YEARS in education has taught us you can fill their minds and open them at the same time.
Fifty years ago, we had a vision to create a school that stressed excellence in both academics and character, all in a nurturing, caring environment. Today, as an independent, co-educational school for Grades JK- 12, we are still building upon and perfecting those founding principles. Academically, 80% of the Class of 2011 was accepted at a college rated either Most Competitive or Highly Competitive by the 2011 Barronâ€™s Profiles of American Colleges. We take special pride in our studentsâ€™ cultural diversity, strength of character, and respect for others. As a result, a true sense of community exists among our educators, parents, and students. 3 9 0 0 J O G R O A D , B O C A R AT O N
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H E R I TAG E I N T H E M A K I N G
T H E BU G AT T I ATA L A N T E CO L LEC T I O N Entirely manufactured in Les Ateliers Parmigiani in Switzerland
306 N. Plaza Real, Boca Raton, FL 33432, 561/361-2311, www.lesbijoux.com
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Magazine: Boca Raton (USA)
Edition: 12.2010â€“01.2011 11/29/10 10:36 8:57 AM 11/22/11 AM
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Be charming. Be gracious. Be the one everyone wants to sit next to.
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FINE & CASUAL DINING
W O R L D C L A S S E N T E R TA I N M E N T
Boca Raton • 561.362.0606 • miznerpark.com
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Born in Saxony. At home around the world.
Meticulously finished by hand, the LANGE 1 TIME ZONE is a global ambassador of the legendary perfection of Lange watchmaking artistry. Apart from the main dial, this watch features a smaller dial that can be synchronized with any of the world’s 24 time zones. The
position of the rotating city ring reveals the current time-zone setting. Additionally, both dials have separate day/night indicators. This masterpiece is available exclusively from the world’s finest jewelry and watch dealers. Les Bijoux in Boca Raton is one of the chosen few.
The LANGE 1 TIME ZONE. Exclusively at:
Mizner Park • 306 North Plaza Real • Boca Raton, FL 33432 • Tel. (561) 361-2311 • www.lesbijoux.com
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For More Information Call 561.361.9804
Or Visit Us On The Web At www.BocaCenter.com
For Leasing Opportunities Call 561.393.1630
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In 1839, Vacheron Constantin created the famous pantograph, a mechanical device allowing for principal watchmaking components to be reproduced with total precision. Elevating the quality of its timepieces even further, this invention, which also revolutionized Swiss watchmaking, would propel the brand into the future.
Faithful to the history upon which its reputation is built, Vacheron Constantin endeavours to maintain, repair and restore all watches it has produced since its founding: a sign of excellence and confidence, which continues to elevate the brandâ€™s name and stature.
Patrimony Traditionnelle World Time Calibre 2460WT, Self-winding mechanical movement Hallmark of Geneva, Pink gold case Indication of world time with day/night indicator, displaying 37 time zones. Ref. 86060/000R-9640
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Mizner's dream '12FINAL_Mizner's dream '09 11/17/11 10:38 PM Page 1
Inspired by you. Created by... Interior Design since 1975
Built-Ins • Space Planning • Window Treatments • Custom Furniture • Architectural Drawings Lighting • Accessories • Flooring • Carpeting • Outdoor Furnishings • Turn Key Service BOCA RATON: 4501 N. Fed. Hwy (561) 368-2703 / JUPITER: 1628 US Hwy One (561) 744-1116 License #IBF000548 / License #IB0001203
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B O C A
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Specializing in spectacular events that meet all of the planning needs of our clients, oﬀering unique, one-stop shopping service. With more than 25 years of experience, our team of artists, craftsmen, ﬂorists, set designers and events planners bring together expertise in all areas of event planning. 501 East Camino Real • Boca Raton, FL 33432 (561) 447-5444 • www.bocabydesign.com
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BRILLIANCE IN BLACK AND WHITE Round diamonds in striking contrast with exotic Tahitian pearls in a necklace and earrings.
78 Royal Palm Place • Boca Raton, FL • 561-393-3532 www.verdijewelers.com
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Always one step ahead
Treat yourself....with the look that makes the difference * We offer 12 month interest free financing *
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BOCA RATON 561.393.9100 ONLINE: SAKS.COM FACEBOOK.COM/SAKS TWITTER.COM/SAKS SAKSPOV.COM
Royal wrist candy (IPPOLITA)
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mizner’s dream Welcome to the resort
The Resort offers a fresh take on tradition— with new amenities and imaginative diversions. By Steven Ast
Vacation all year long; make the Resort your own private beach club.
Beachfront dining, decadent desserts, Camp Boca and other ways to get the most from your Resort vacation.
The Resort’s array of fine restaurants offers fresh farm-to-table food from talented chefs. By Bill Citara
The Love Connection
From beach weddings to opulent traditional affairs, the Resort’s professional wedding staff can make any dream come true. By Chelsea Greenwood
11/22/11 4:44 PM
The importance of mind/body balance is central to Spa Palazzo’s approach to health and well-being. By Lee Garris
This Waldorf resort nestled in the foothills of Arizona’s Sonoran desert offers guests a luxurious Southwestern getaway. By John Thomason
The Elaine Baker Gallery brings a new dimension in art to the Resort.
Miami’s Golden Days
The party was full on in the 1950s in swinging Miami Beach.
The Ripple Effect
Naturalist and photographer Jeff Ripple captures the haunting beauty of the Everglades.
The Cenegenics Revolution 112 This innovative approach to preventative medicine may help turn back time. By John Thomason
One Thousand Ocean
Boca Raton’s new luxury oceanfront residence has a special connection to the Resort—and its own peninsula.
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WHERE EV ERYO N E W IS H E S T H E Y C OU LD … I N A PL AC E O F F E R IN G AM E N IT IE S N O ON E E LS E C AN .
One of a kind beach villas, residences and
penthouses available for immediate occupancy.
Priced from $3 million U.S.
Sales & Design Center, 725 S. Ocean Blvd., Boca Raton, Florida 33432 V I
ORAL REPRESENTATIONS CANNOT BE RELIED UPON AS CORRECTLY STATING REPRESENTATIONS OF THE DEVELOPER. FOR CORRECT REPRESENTATIONS, MAKE REFERENCE TO THE DOCUMENTS REQUIRED BY SECTION 718.503, FLORIDA STATUTES, TO BE FURNISHED BY A DEVELOPER TO A BUYER OR LESSEE. THIS ADVERTISEMENT IS INTENDED TO BE DISTRIBUTED ONLY WITHIN THE STATE OF FLORIDA AND THIS ADVERTISEMENT IS NOT AN OFFER TO SELL OR A SOLICITATION OF AN OFFER TO BUY TO RESIDENTS OF ANY STATE OR JURISDICTION IN WHICH QUALIFICATION REQUIREMENTS HAVE NOT BEEN SATISFIED. THE OCEAN RESIDENCES AT BOCA BEACH CLUB, A CONDOMINIUM (“ONE THOUSAND OCEAN”) BUILDING IS COMPLETE. NO FURTHER IMPROVEMENTS TO THE ONE THOUSAND OCEAN BUILDING ARE PLANNED AT THIS TIME AND THE DEVELOPER IS NOT OBLIGATED TO PROVIDE OR COMPLETE ANY ADDITIONAL FACILITIES OR AMENITIES. ACTUAL IMPROVEMENTS MAY VARY FROM ARTIST RENDERINGS AND PHOTOGRAPHS AND ARE TO BE USED SOLELY FOR ILLUSTRATIVE PURPOSES. ACTUAL VIEWS MAY VARY AND CERTAIN VIEWS MAY NOT BE AVAILABLE IN ALL UNITS. PROSPECTIVE PURCHASERS SHOULD BE AWARE THAT ANY VIEW FROM ONE THOUSAND OCEAN MAY IN THE FUTURE BE LIMITED OR ELIMINATED BY FUTURE DEVELOPMENT OR FORCES OF NATURE AND THE DEVELOPER IN NO MANNER GUARANTEES THE CONTINUING EXISTENCE OF ANY VIEW FROM ONE THOUSAND OCEAN. UNIT PRICING AND FEATURES SUBJECT TO CHANGE WITHOUT NOTICE. EQUAL HOUSING OPPORTUNITY. COPYRIGHT © 2011 – BRE/POINT PARCEL LLC, A DELAWARE LIMITED LIABILITY COMPANY – ALL RIGHTS RESERVED.
Join us on
11/18/11 12:22 PM
Letter From the top
e are delighted you have chosen the Boca Raton Resort & Club, a Waldorf Astoria Resort, famed for its world-class style, unparalleled service and the exquisite accommodations and signature accoutrements that define luxury. We are honored to have the opportunity to be your host. Over the past year, our world-class dining options have continued to evolve. At the Boca Beach Club, we offer the new Lobby Espresso for continental breakfast; and we have added dining service on the sand at the new Seaside Café, where guests and members are enjoying seafood specials and cocktails on the beach. In addition to our exclusive dining selections, the historic Boca Resort, built in 1926, offers luxurious amenities, including two championship golf courses and the famed Dave Pelz Scoring Game School; one of the country’s top tennis programs with the Evert Adult Tennis Camp; a marina that provides boating, fishing and water sports; and the Forbes Four-Star-award-winning Spa Palazzo, one of the finest spas in the world. In 2011, we also celebrated the completion of enhancements to our 244 Tower guest rooms with new decor, furnishings and in-room amenities, offering guests an even greater level of excellence. This magazine also introduces you to our Premier Club, a unique membership opportunity to extend your Resort experience from a vacation to a lifetime. Thank you for selecting the Boca Raton Resort & Club as your destination of choice, and we look forward to welcoming you back again soon. Sincerely,
Stephen J. Ast
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Moonstruck Astronomical wristwatch. Self-winding. Moon phases. 18 ct rose gold case. Water-resistant to 100 m. Leather strap with folding buckle. Limited Edition of 500 pieces. W W W . U LY S S E - N A R D I N . C O M
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A Consignment Gallery Invites you
mizner’s dream gr oup editor-in-chief
| marie speed
editor | kevin kaminski
to visit our
| john thomason
art dir ectors | lori pierino | kathleen ross
| aaron bristol
art dir ector/special pr ojects | denise goris
Decorative Arts Mall
pr oduction coor dinator | ashlee zeller contributing writers
bill citara | chelsea greenwood | lee garris
Not the Best Beach Weather...?
georgette evans national account manager
| carey mckearnan
dir ector of special publications
raining = shopping
special pr ojects manager
| bruce klein jr. | gail eagle
cir culation dir ector | david brooks
...only 2 miles from your room
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jewels in time ShoppeS at the Sanctuary
4400 n. Federal highway, Boca raton, Florida 33431 (1/4 mile south of yamato road, on the east side of the street)
(561) 368-1454 ▼ (888) 755-tIMe www.jewelsintime.com
Specializing in fine new & pre-owned timepieces Diamonds ▼ Fashion & estate Jewelry ▼ Buy - Sell - trade not an authorized agent, representative or affiliate of any watch appearing in this advertisement. all watch names, dials & designs appearing in this advertisement are registered trademarks in the u.S.a.
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Boca Raton ResoRt & cluB 501 east camino Real Boca Raton, FloRida 33432
FoR moRe inFoRmation on Room ReseRvations, meetings, cateRed events
oR PRemieR cluB memBeRshiP, call 561/447-3000 oR GoLdsiGn • JArbo • rick owens LiLLies • L’AGence • MAJestic • Fiorentini + bAker • FALiero sArti • JeAn PAuL GAuLtier • PeoPLe oF the LAbyrinths
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5455 n. Federal highway, suite m Boca Raton, Fl 33487 561/997-8683
margaret mary shuff gr oup editor-in-chief
marie speed contr oller
jeanne greenberg cir culation dir ector
david brooks subscription services manager
Boca Raton, Delray Beach, Worth Avenue, Mizner’s Dream, Greater Boca Raton Chamber of Commerce Annual, Salt Lake, Utah Bride & Groom, Utah Style & Design
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The PReMieR Club
The Club extend your Resort experience from a visit to a lifetime. The world’s Premier Club at the world’s premier Resort—your invitation to a world unto itself. For 80 years, the Boca Raton Resort & Club has been revered as one of the most luxurious and exclusive resorts in the world. And this landmark destination continues to evolve with its tradition carefully preserved, embodying the epitome of lavish comfort and surroundings. It stands to reason that a private club emerging from such a setting would perpetuate that tradition and capture its essence— and, in fact, the Premier Club at the Boca Raton Resort & Club has been, since its inception, heralded around the world as the epitome of exclusive club membership. Join the Premier Club, and experience the vacation of a lifetime, for a lifetime. MeMbeR shiP DeTails The Premier Club is a nonequity membership—there are no assessments or spending requirements, and there are no residency requirements. Memberships are transferable to a member’s child or parent.
• Exclusive access to the services and amenities at the Resort & Club, the Boca Beach Club and the Boca Country Club • Golf at the Resort Course and Country Club Course • Tennis • Spa Palazzo • Fitness centers and croquet • Private beach, beach cabanas and full-service marina • Casual to sophisticated dining and entertainment • Special discounts on Resort dining, shopping and recreation; seasonal packages and promotions; invitations to exclusive membership events and activities
Fo R M o R e i n Fo R MaT i o n,
Call the Premier Club at 561/447-3100 or 800/262-2386.
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b u s i n e s s The Boca RaTon ResoRT & cluB has iT all—and is a gReaT window inTo The magic of souTh floRida
dRessing The paRT
life is a Beach
You know a restaurant is unique when its menu is written on a surfboard and then promptly stuck in the sand. New at the Beach Club, the Seaside Café encourages guests to bury their feet in the beach while they dine along South Florida’s shoreline. Guests of the Seaside Café will find the same casual menu from Beaches Restaurant and Bar, but paired with some weekend bonuses like blue crabs and beer, lobster cookouts and peel-your-own-shrimp. It just doesn’t get much better. And when you are looking for the big chill, don’t miss Beach Club’s Global Chillin’ Hawaiian shaved ice cart. Kids can cool down with multiple flavors and toppings (we suggest the Chocolate Monkey!). And adults can beat the heat too by transforming shaved ice into daiquiris, margaritas and mojitos. For more information, please call the Beach Club at 561/477-3006.
You’ve planned your vacation activities and experiences down to a T. Now comes the important question: What are you going to wear? Luckily, shopping at the Resort has got your every wardrobe whim covered. Check out the Logo, Golf and Tennis shops for all of your active gear needs. With brands like Nike, Polo/Ralph Lauren, Bugatchi and Burberry, you’ll look great, no matter what the activity. Spending the day at the beach or by the pool? Then stop by Boca Breeze and the Resort Shop. With ladies’ apparel, swimwear for women and children, and top-of-the-line handbags, sunglasses and accessories, a trip to either of these stores will leave you looking like a Florida native. What about dressing for a special day or evening? Just take a trip to Alene Too; the Resort’s only boutique is equipped with designer fashions and all of the trendy tools needed to leave you looking fabulous (right). Finally, visit Stelios Galgadas jewelry for that shiny little finishing touch.
Boca Raton Resort & Club: HistoRiCal timeline 1926:
On Feb. 6, the Cloister Inn, modeled by architect Addison Mizner after a Spanish castle, opens as the most expensive 100-room hotel of its day at $1.25 million.
1928: The inn is pur-
chased by Philadelphia utility magnate Clarence Geist and expands to include more guest rooms, the former Cabana Club and a new golf course.
1930: The Cloister Inn
reopens after $8 million in renovations as the Boca Raton Club and is run as a private club open seasonally from January to March until Geist’s death in 1938.
Real estate and theater entrepreneur J. Myer Schine buys the club for a paltry $3 million and reopens it as the Boca Raton Hotel and Club.
U.S. Army Air Corps trainees occupy the Resort during World War II, remaining for four years and terming the property “the most elegant barracks in history.”
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OnLy AT THE RESORT The Beach Club has elevated the hammock concept to new heights: w a ter hammocks . Great for kids who want to play in the surf or adults who just want to unwind, these hammocks are available to rent at the
Beach Club. Kick back and relish the relaxation as the shade of a tree is replaced with the refreshing tide of the Atlantic. Rated in 2009 by Tennis magazine as No. 5 on the list of “The 50 Grea test t ennis
r esor ts in the United States,” the Resort’s courts are serving up fun for all. And with a custom Bosworth as the official racquet of the Boca Raton Resort & Club, a tennis experience here promises to be unlike any other. From the Relaxing Yoga Facial to the Fountain of Youth Body Treatment, s pa palazzo has all the relaxation you could ask for. Don’t feel like trekking it all the way to the spa for your massage? Just make an in-room appointment, and the tranquility will come to you. Call 561/347-4772.
The popularity of paddle boardin G has been perfected in the YOLO brand. Available at
the Beach Club, enjoy a combination of surfing and kayaking with a sport that is proven to tighten your core, strengthen your legs and tone your arms. Who needs the gym when you have the ocean? Take in all of the Resort’s captivating history with a r esor t w alkin G tour hosted by the Boca Raton Historical Society. Tours take place every first and third Tuesday of the month at 2 p.m. Reservations required.
The Ultimate Golfing Tradition
Golf at the Boca raton resort & Club is not just a game. it’s a tradition. For almost 85 years, golfers from around the world have been coming here to play a course that was once the domain of golf legends like Tommy armour and sam snead. Opened in 1926, the majestic 6,253-yard, par-71 course has been offering golfers legendary holes and eye-catching beauty. The signature hotel course is one of the two courses available to hotel guests and club members. With 100-year-old banyans lining wide fairways, golfers can easily get a sense of what it might have been like to play the game with the silver scot and slammin’ sam, as armour and snead were known, respectively. The Boca raton resort & Club is proud to introduce the latest trend on the professional golf circuit—the new Golf Fitness program intended to help golfers lower their handicaps and improve their games. sessions with Jason Becker, assistant golf professional, add the power of exercise physiology to a highly personalized review of your game to help strengthen your body and improve your swing.The highly customized Golf Fitness program can fit into any length of resort stay. For more information about Golf Fitness and more, call 800/833-7370.
1956: On March 1, 1956, 1969: Arvida begins Arthur Vining Davis, former Alcoa CEO, buys the property for $22.5 million. Davis later forms his namesake company, Arvida Corp., which owns and operates the hotel for 27 years.
a $14 million expansion program, including the 27-story tower and golf villas. In addition, a conference center gives the hotel a balance of leisure and business.
1980: The Boca Beach
Club replaces the old Cabana Club, a $20 million addition with 214 rooms, eight suites, a half-mile of private Atlantic beach and two restaurants.
1983: The Boca Raton
Hotel and Club is sold to the Boca Raton Hotel & Club Limited Partnership and VMS Realty Corp.
1988: The property
becomes the Boca Raton Resort & Club and acquires the Boca Country Club, featuring an 18-hole golf course, tennis courts, a fitness center and dining facilities.
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Addison Mizner is the iconic architect of Boca Raton and Palm Beach, and it is his vision that defined the Boca Raton Resort & Club in the early years of the Florida land boom. Aside from his legendary architecture, Addison Mizner is also known for his love of exotic pets, specifically a spider monkey named Johnnie Brown. Legend has it that Mizner—clad in silk pajamas, with Johnnie Brown on one shoulder and a macaw or a toucan on the other—would wake the hotel’s chef late at night for a midnight snack he invented, the “Bocaroon,” a chocolate, orange and coconut macaroon. Mizner ate the chocolate himself, gave the monkey the orange and shared the coconut with his bird. Today, Johnnie Brown is buried in Palm Beach—one of only two graves on the island. He was laid to rest in the courtyard of Via Mizner, Addison Mizner’s selfstyled home off Worth Avenue. His epitaph reads: “Johnnie Brown, the human monkey.”
1991: The Boca Raton
Resort & Club undergoes an $11 million renovation, bringing the total refurbishing expenditures to $55 million since 1983.
Sweet ChOCOlaTe S’mOReS Cake at 501 east. This campfire classic has taken a contemporary turn—toward delicious!
Just Desserts Golden Opulence at Serendipity. Dig into in a Guinness World Record breaker consisting of 50 scoops of gourmet ice cream, handmade chocolate spire and imported French chocolate truffles. Did we forget to mention the edible 24-karat gold leaf?
1993: The Boca Raton
Management Company replaces VMS Realty Corp. as the general partner for the Boca Raton Hotel & Club Limited Partnership.
Guest rooms in the Cloister and Tower undergo renovation, and a $10 million tennis and fitness center opens as construction begins on Mizner Center, a $40 million meeting facility.
“To Die For” ChOCOlaTe BlaCk OuT Cake at Seagrille. Whoever coined the saying “Now I can die a happy man” must have partaken in these layers of moist chocolate cake, warm chocolate syrup and fresh whipped cream. Big enough to share and delicious enough to take on your own, no matter how you slice it this dessert is out of this world.
1997: H. Wayne Huiz-
enga and Florida Panther Holdings Inc., now Boca Resorts Inc., purchases the resort for $325 million, and Gene Bates completes a $6.5 million redesign of the Resort Golf Course.
1998: Mizner Center
opens as a comprehensive meeting and conference facility, featuring four unique ballrooms and 80,000 square feet of flexible function space.
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5 Don’t–Miss South Florida Destinations 1. Butterfl
y World Stretching across 10 acres of luscious botanical gardens, Butterfly World is the largest butterfly exhibit in the world that allows the public to explore both a butterfly farm as well as a research and education facility. Since 1988, Butterfly World has been a common attraction for local and visiting butterfly enthusiasts, drawing you in with tropical scenery and unique opportunities for hands-on, face-toface encounters with some of nature’s most fascinating creatures—like the Blue Morpho and Cethosia Hypsea. About 20 minutes southwest of Boca Raton, it features the country’s largest freeflight hummingbird aviary and lorikeet encounter experience, where visitors have an opportunity to mingle and feed the birds
in the aviary. Admission is $25 for adults and about $20 for children. For more information, call 954/9774400.
l ion Country Saf ari Ranked No. 2 in Things To Do in West Palm Beach by U.S. News and Travel Guide, Florida’s only drivethrough safari and adjoining amusement park invites you to spend the day on safari with more than 900 animals. With animal displays and encounters, animal feeding experiences, six rides, water spray ground, food, shopping and more, you are sure to have a memorable experience. Stretching over 300 acres, it’s easy to forget you’re in South Florida—as opposed to the Serengeti plains. Admission is $27.50 for ages 10-64, $24.50 for seniors, $20.50 for children younger than 10 and free for toddlers under the age of 2. Call 561/793-1084 for more information.
2000: The Grand Piazza 2001: Featuring 22 is completed, including Bar Luna, a renovated Malone’s Magic Bar, the Tuscan restaurant Lucca and more. A complete renovation takes place at an average cost of $30,000 per room.
treatment rooms, the palatial Spa Palazzo is unveiled, while a two-story golf clubhouse debuts with a casual restaurant and luxurious locker rooms.
3. r iver of Gra
SS Covering more than 1 million acres, Everglades National Park is one of South Florida’s native treasures and a window into the state’s pristine subtropical character. About 90 minutes southwest of Boca Raton, it features several options for visitors, including hikes, canoe and kayak trips, airboat rides and more. One small tip of advice for first-time Everglades goers: When your tour guide alerts you of an alligator spotting and says, “keep all limbs inside the boat”— we suggest you listen! For more information, call 305/242-7700.
4. Morika Mi MuSeuM
and Jap ane Se Garden S The Morikami is the only museum in the United
The eight-story Yacht Club opens with 112 water-view guest rooms and suites. The new marina, with 32 mega-yacht slips, opens at the base of the Yacht Club.
$12 for seniors and $8 for students. Children 6 and younger are admitted free. Call 561/495-0233.
5. t he Mu SeuM of
States devoted to Japanese culture, boasting one of the largest Japanese gardens of its kind. Each garden is designed to indicate a specific style and time period in Japanese history. Take a stroll through the park’s nature trails, explore the authenticity of the recreated Japanese homes on site or enjoy a family picnic by the lake adorned with colorful native flowers and orchids. The American Orchid Society can be found on the grounds of the museum as well. The museum, at 4000 Morikami Park Road, about 20 minutes from the Resort, is open Tuesday through Sunday. Admission is $13 for adults,
The new Salon di Palazzo opens; a new golf practice green and a new croquet green debut; and a new children’s playground with water park is added to the children’s activities.
diSCovery and S CienCe Open 365 days a year, the Museum of Discovery and Science welcomes more than 450,000 visitors annually. Not only does the museum host South Florida’s only IMAX 3D theater, but its new expansion, The EcoDiscovery Center, offers all of the adventures and explorations that one afternoon can hold. Admission prices to exhibits are $11 for adults and $9 for children ages 2-12. The museum is at 401 S.W. Second St. in Fort Lauderdale. For more information, call the museum at 954/467MODS or the theater at 954/463-IMAX.
An affiliate of The Blackstone Group buys BRI for $1.2 billion. Blackstone has a history of investing in its properties, enhancing services and amenities, and the same is anticipated for the Resort.
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A Walk on the Wild Side South Florida iS a place like no other—and we have the wildliFe to prove it. here are a Few oF the animalS you are likely to See.
Camp BoCa for Kids
Through the Resort’s innovative Camp Boca programs, kids of all ages are bound to have a great vacation experience at the Boca Raton Resort & Club. Camp Boca, on the second floor of the Boca Beach Club, has age-appropriate diversions directed to three distinct age groups: Boca Tots (ages 3-5), Boca Bunch (ages 6-8) and Boca Beachcombers (ages 9-12). The program runs year-round and offers a variety of family activities designed to allow parents and children to learn and play together. Activities for Boca Tots range from interactive exploration of the Resort’s natural habitat to more typical kid fun, like Play-Doh sessions. The Boca Bunch and Beachcombers activities, for a slightly older group, include scavenger hunts, golf putting and driving, group tennis workshops, fishing, beach Olympics and themed dinner parties. New pool activities such as “water walkers” and the water balloon sling are also incorporated into the unique curriculum of fun. The Camp also has the latest in electronic and video-game equipment, including Nintendo Wii, Xbox 360 and Playstation 3 consoles with games like Rock Band, Guitar Hero and more. As of October 2011, the Resort has instituted family weekend events, allowing parents and kids to join in on the festivities together. Activities include kite flying, sand castle competitions, photo scavenger hunts and carnival games—all of which are complementary and open to both parents and kids. After spending the day with the kids, Mom and Dad can use a little R&R. Babysitting services at the Resort may be arranged prior to your arrival by calling Camp Boca or can be arranged on the property by dialing extension 2229 from any hotel landline. Children must be at least 1 year of age. Naturally, all programs offered through Camp Boca are supervised and staffed by adult child care professionals. Camp Boca is a worry-free, fun-filled way to ensure that children of all ages have a great holiday at the Boca Raton Resort & Club. For more information on the Resort’s popular Camp Boca, call 561/447-3316.
Multimillion-dollar refurbishment of the Resort is underway, including a “new” lobby, redesigned rooms, Boca Bungalows, and the Old Homestead Steak House and Cielo restaurants.
Ongoing Resort refurbishment, including the Beach Club; the new Palm Court; and the addition of Morimoto’s sushi bar and New York’s renowned dessert restaurant, Serendipity.
2009: Opening of the new Boca Beach Club.
South Florida is home to as many as 50,000 nesting sea turtles in the summer months. Five species swim in our waters: the loggerhead oggerhead (most common), green turtle, leatherback (least common) and the occasional hawksbill and kemp’s ridley. From mid-may to mid-July, nearby Gumbo limbo nature center offers nighttime walks to view nesting sea turtles lay their eggs on Boca’s beaches. the turtle walks start at 9 p.m., and the cost is $5 per person. and in august and September, there are turtle hatchling releases. For more information, call the center at 561/338-1473 or visit gumbolimbo.org. Quaker parrots are those loud and brightly feathered parrots you will see flocking from tree to tree. native to South america, it is likely that they were introduced here by an inadvertent mass release decades ago of birds intended for america’s pet market. elegant wading birds such as great blue herons, snowy egrets, ibis, wood storks and roseate spoonbills are found throughout South Florida. the feral green iguanas, an exotic or invasive species also thought to have started as pets released to the wild, has become a troublesome population in Boca raton and South Florida. the american alligator, once on the endangered species list, has made an impressive comeback and is found in most bodies of water in Florida.
The Resort opens 501 East Restaurant and Bar, serving up American classics with a trendy twist. Open for lunch and dinner, 501 East overlooks the Resort’s majestic golf course.
The 244 Tower guest rooms at the Resort are revamped with an estimated $4 million makeover. Design enhancements transport each room from Old Florida style to a sophisticated contemporary look.
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dish by Bill Citara
the Boca raton resort & Club offers fresh culinary magic for our visiting foodies—from fine dining to inspired comfort food. Chef Nader Jaouhar of Cielo
n the wine business there’s a new buzzword: “winegrowing.” It’s shorthand for acknowledging that great wine is first made in the vineyard, and only afterward is made in the winery. The same notion has taken hold in the culinary profession. It’s hardly a new idea, but it’s one that has been fervently embraced by American chefs, who have at their disposal a wider array of fresher, higher-quality, locally produced foods than ever before. It’s that array of foods, from greens naturally grown just a few miles away from the Resort in rural Loxahatchee to fish flown halfway around the world from Tokyo, that are the building blocks for resort chefs to work their magic. Great food is indeed made in the kitchen, but first it’s made in the fields and waters and ranches and the shops of artisan producers everywhere. Great appetites, however, are made at the table.
Cielo “If it’s not right I’d rather not serve it. I’d rather not have it on the menu,” says Cielo chef Nader Jaouhar about the foods that go into the artfully conceived, complex and highly sophisticated Mediterranean coastal cuisine that he and executive chef Michela Larson have created. “You have to have extremely high-quality product coming in or the chef is not able to produce the level of food he wants to,” Larson echoes, acknowledging that getting the consistent quality she and Jaouhar seek sometimes requires being “a little bit of a badass about it.” The toughness of their collective culinary derrieres has paid off in dishes like smoky Spanish octopus with gigante beans, Turkish sausage and blood orange vinaigrette and branzino with preserved lemon, olives and chermoula. If that kind of Mediterranean cuisine sounds a lot different than the ubiquitous Italian, French and Spanish dishes that appear on “Mediterranean” menus everywhere else, well, that’s deliberate. Jaouhar takes full advantage of his culturally diverse background—born
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Lobster avocado strato from Cielo
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in Senegal, trained in France, with Lebanese roots—to infuse his cooking with, in Larson’s words, “all these wonderful spices from literally all over the Mediterranean.” On his broad and diverse flavor palette are spices like sumac and za’tar, preserved lemons, harissa, chermoula and the yogurt cheese called labneh. Some flavors are closer at hand, like the sausages he’s producing with Deerfield Beach sausage maestro Walter Voos, and greens and baby vegetables from Swank Specialty Produce in Loxahatchee. “It’s a constant battle” to keep to his stratospheric standards, Jaouhar admits. But it’s a battle he’s winning.
Where: Top of the Tower Ambience: Glam view, sleek and sumptuous but not stuffy Don’t miss: Smoky Spanish octopus with gigante beans, olives, Turkish sausage and blood-orange vinaigrette
Spanish octopus from Cielo
Campfire salmon from 501 East
Chef Luis Vega of 501 East
Having already put the “gastro” into 501 East, the Resort’s “American Gastropub,” chef Luis Vega and sous chef Ray Dolan are now working on the “pub.” A centerpiece of that effort is a focus on artisan American beer. Just as chefs are drawn to create menus that celebrate the unique flavors and character of these wines, so are Vega and Dolan crafting menus that give beer the same kind of respect. We’re not talking Buffalo wings and Bud, either. In fact, Dolan believes beer offers chefs even more creative opportunities than wine. “There are so many more flavors you can pull out of a beer,” he says. “There are different kinds of hops and barleys and malts, different ways to roast them, herbs and spices you can add. The flavor can be as huge and complex as you want or as simple and easy as you want.” Note the thought that he and Vega put into a single dish—braised Kobe beef with Boursin barley risotto and rye crisp—to pair with Sam Adams Cream Stout. “We braise the beef in the stout itself,” Dolan says. “That dark flavor of the roasted malts brings out the flavor of the beef. Beer is made with barley, and preparing the barley risotto-style makes it nice and creamy. The rye crisp adds texture, and the bitterness of the rye will pull out the bitterness of the hops.” Think about that next time you pop a cold one in front of the TV. Where: Overlooking golf course Ambience: Great outdoor terrace; inside is clubby but with a lightly elegant spin Don’t miss: Tomato-mozzarella burger with basil and arugula on brioche bun
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Caprese salad with burrata cheese from Lucca
Lucca “The thing I love about Italian cooking is that it’s not too flashy,” says Lucca chef Adam Pile. “[At Lucca] we live by the philosophy of simple food. If you have quality ingredients, you really don’t have to do much to them to make them shine. We don’t manipulate our food; we try to highlight the product instead of hide it.” What that quintessentially Italian philosophy means in your mouth is a salad of house-made mozzarella and heirloom tomatoes drizzled with 12-yearold balsamic vinegar or slow-roasted pork with wine-braised figs and crispy potatoes or Key West snapper paired with Florida rock shrimp risotto and tomato-shellfish broth. For Pile, a 31-year-old native of Pennsylvania, heading up the kitchen at Lucca is the culmination of a career that began in 2003 as an extern at the Resort, where he cooked his way through virtually every position at virtually every restaurant before becoming Lucca’s chef de cuisine after four years as sous chef. Much of what he can���t get locally comes directly from the source: burrata from Puglia, prosciutto from San Daniele, olive oil from Sicily or Tuscany, plus cheeses, salumi and “pretty much anything I need,” which, given the miracle of modern shipping, “I can have the next day if I absolutely have to.” It’s not just the products themselves but when they’re produced. “We try to use products in season and at the height of season,” Pile says. “That’s a big focus this year—seasonality and sustainability. Anything in season just tastes better.” Where: Off the Palm Court Ambience: Rich, warm, Tuscan comfort Don’t miss: Porchetta—Tuscan-style, slow-roasted pork with broccolini, wine-braised figs, crackling potatoes and pan drippings
Chef Adam Pile of Lucca
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Chef Takao Soejima of Morimoto
MoriMoto It takes an iron constitution to work for an Iron Chef. “He’s really tough,” says chef Takao Soejima of Masaharu Morimoto, whose namesake restaurant at the Resort just passed its three-year anniversary. “Everything has to be perfect.” Having headed the kitchen at Morimoto since its debut, Soejima is equally tough, pursuing the perfection the Iron Chef demands, his skills honed during four years at Morimoto’s groundbreaking Philadelphia restaurant, where Soejima passed a one-week trial and then “started from scratch” in the kitchen, eventually working his way up to head sushi chef. Unlike many chefs, however, Morimoto is just as demanding about frontof-the-house operations as he is in the kitchen. “He thinks providing good food is only 30 percent of his restaurants,” Soejima says. “Seventy percent is how servers and the chef treat customers.” Still, there’s no one more rigorous about the quality of the fish and shellfish that make up that 30 percent. Approximately three-quarters of the seafood at Morimoto is flown in twice weekly from Japan’s famed Tsukiji and Hakata fish markets, with the remainder—tuna, scallops and wahoo among them—sourced domestically. Preparation is rigorous too. Most fish are brought in whole and broken down at the restaurant. Octopus comes in fresh, not cooked and frozen, and must be scrubbed with salt, washed and simmered before being ready to serve. The prepping of eel, a staple of Japanese cuisine, is similarly involved. “So many different fish, so many different ways to prepare them,” Soejima says. “I’m still learning.”
Where: In the grand hallway between the hotel lobby and the Palm Court Ambience: Modern, small, informal but very chic Don’t miss: Tuna “pizza” with crispy tortilla, tuna sashimi, jalapeño, tomato, red onion and anchovy sauce
Sushi selections at Morimoto
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Perhaps no food announces its quality so softly or lack of quality so loudly as seafood. Anyone who’s had a fresh-from-the-water piece of fish or shellfish and reveled in its delicate briny-sweetness has heard it, so too has anyone who’s walked by a fish counter and been assaulted with the stench of fish going bad. So Donna Wynter, chef at coolly contemporary Seagrille in the Boca Beach Club, takes the freshness of the fish and shellfish that come into her restaurant very seriously. Her menu of almost two dozen species changes weekly, depending on “whatever is local and fresh; that’s what our restaurant is about.” During slow months the fish is delivered whole and broken down in the kitchen, with bones used to make stock and trimmings to make Florida’s signature fish dip. Most of the fish on Seagrille’s menu is from Florida waters—yellowtail and hog snapper, mahi, pompano, corvina, spiny lobster and, of course, stone crab—along with such must-haves from elsewhere as branzino, black cod and Dover sole, though not such overfished species as sea bass. Getting the best quality isn’t always easy, though. “It’s more competitive now,” Wynter says. “For instance, pompano has always been popular but not as popular as it is now. We make sure we get the best quality; we try to get first dibs on everything.” Fish that good deserves a light touch in the kitchen. “We don’t do heavy sauces and complicate the dish,” Wynter says. “We try to be very light and fresh in our approach.”
Stone crabs from Seagrille. Inset: Chef Donna Wynter
Where: The Beach Club Ambience: Breezy, informal, up island Don’t miss: Hog snapper with lemon-caper sauce
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Andrew Roenbeck, executive chef at the Resort
If Seaside Café was any more seaside it would be Seawater Café. The Beach Club’s latest dining option is a tiny wood-frame bar and impromptu “kitchen,” plus a handful of outdoor tables and chairs shielded by bright yellow umbrellas set up on the beach literally a lobster roll’s throw from the water. The idea of manager Wendy Wagner, the café makes even the most casual dining seem as formal as white tie and tails. With its throbbing music, full bar of tropical libations and menu of light dishes from the kitchen-inthe-sand and more elaborate preparations from nearby Beaches Restaurant and Bar, it’s a party on the ocean every Saturday and Sunday. Chief among the menu offerings are a trio of lobster specials, from everybody’s favorite crustacean steamed and served with drawn butter to an authentic New England lobster roll, chunks of succulent Maine lobster dressed with celery, onion, mayonnaise and dill and piled onto the classic split-top roll brushed with roasted garlic butter. There is, of course, a thick, juicy burger, cooked to order over charcoal just a few feet away in the outdoor kitchen, along with assorted snacks, sandwiches and salads, like the refreshing Island Cobb, crispy greens paired with shrimp, avocado, mango-black-bean relish, tomatoes, fried plantains and hearts of palm in a sweet-tart-creamy apple-sherry vinegar dressing. While the café’s bar supplies everything from cold beer to a potent, minty mojito, a more whimsical way to quench your thirst is poolside at the Beach Club’s new shaved ice cart. A small block of ice is reduced to cooling shards by a whirring blade, then gets drizzled with syrups ranging from watermelon to chocolate. Kids may want to customize their creations with gummy worms, cookie crumbs and the like, while Mom and Dad may opt for slightly stronger stuff, like a shot of tequila. Just another day in paradise at the Seawater, er ... Seaside Café.
Where: On the beach Ambience: Jimmy Buffett meets the Big Island Don’t miss: New England-style lobster roll
Lobster (right) from Seaside Cafè
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Jean Spielmann, executive pastry chef at the Resort
Serendipity If you’ve tasted the wickedly luscious Chocolate Black Out Cake or tangycreamy Key Lime Tart or Heavenly Carrot Cake with warm walnut sauce, you’ve tasted the work of the Resort’s executive pastry chef, Jean Spielmann, and his 18-person crew. A 21-year Resort veteran who grew up in Switzerland and studied at the famed Ecole Lenotre in Paris, Spielmann’s dessert wizardry is on display in such Serendipity showpieces as the Pirate’s Treasure Chest and Golden Opulence Sundae, not to mention all manner of custom chocolate and pastry creations, from chocolate golf bags complete with gloves and towel to a 15-foot chocolate replica of the Eiffel Tower to approximately 700 wedding cakes a year. The Treasure Chest is a Birthdays Gone Wild centerpiece, a “chest” made entirely of dark chocolate, dusted with edible gold leaf and filled with a “treasure” of more than a dozen different ice creams, cupcakes, cookies, berries and more. The $1,000 Sundae proves conclusively that nothing succeeds like excess, especially when it involves 50 scoops of house-made ice creams and sorbets, chocolate truffles, maraschino cherries, caramelized nuts, marshmallows, chocolate shavings and chocolate sauce. In Spielmann’s hands, even vegan desserts can be decadent, like one that features tofu chocolate mousse and fudge-glazed chocolate chip cake, vegan ice cream and poached fruit in a syrup sweetened with organic honey. Though he recently turned 65, Spielmann has no plans to retire any time soon. “I love my job,” he says. “I enjoy being here, I enjoy what I’m doing.”
Where: In the grand hallway between the hotel lobby and the Palm Court Ambience: Retro kiddie whimsical Don’t miss: Pirate’s Treasure Chest
Pirate’s Treasure Chest from Serendipity mizner’s dream
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• Fine Dining northern italian with Southern accentS • Full Bar • Private wine room For your PartieS anD Dinner meetingS • comPlimentary valet Parking
561-996-1234 Dinner: Sunday - Thursday: 5:30pm - 10:00pm Friday - Saturday: 5:30pm - 11:00pm
Casa D Angelo_2012.indd 1
171 e. Palmetto Park roaD aton, Fl 33432 Boca raton, Fl 33432 Zagat rated wine Spectator award of excellence Four Stars - Sun Sentinel winner of “Diners’ choice award” - open table Best of South Florida - Boca life magazine
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UPGRADE YOUR NIGHT TO
U N F O R G E T TA B L E A N E S C A P E F O R T H E S E N S E S, AT S E N S I B L E P R I C E S
Fresh seafood Tender, juicy steaks grilled to perfection Delicious wines by the glass and bottle Succulent crab from around the globe Nightly entertainment in our piano bar lounge “Best Service” – Boca Raton Magazine Readers’ Choice Award, 2010-2011 “Best Dessert” – Boca Raton Magazine “Award of Excellence” – Wine Spectator Magazine
In Mizner Park at
351 Plaza Real
561 391 0755
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“ I F YOU M A K E GR E AT FOOD T H E Y W IL L COM E ” Walking distance from the Boca Resort Dinner nightly 5:30-10 p.m. Sunday – Thursday • 5:30 – 11 p.m. Friday – Saturday Private Rooms Available for Parties of 6 to 45 499 East Palmetto Park Rd, Boca Raton 561-393-6715 www.trattoriaromanabocaraton.com
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Brewzzi is renowned for its enormous portions of quality italian and american favorites. enjoy gourmet pizza and pasta, oversized salads, trademark sandwiches, angus hamburgers, fresh fish and more. With over 70 items on the menu, there’s something to please every palate (including a Kids menu!). our award-winning, brewed-on-site lagers and ales accent many of our recipes and complement all our fare. We at Brewzzi welcome you to an exceptional dining and microbrewery experience
2011 Great american Beer Festival Winner Glades Plaza • 2222 Glades Road • Boca Raton • 561-392-BReW city Place • 700 s RosemaRy ave, suite 212 • West Palm Beach • 561-986-BReW
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We Hate to Advertise But We Love to Brag! “Best Steakhouse in South Florida” The Sun Sentinel 2011 - Chops Lobster Bar
“Top Steakhouse in Palm Beach County” Zagat - Chops Lobster Bar
101 Plaza Real South, Boca Raton Phone 561-395-2675
“Best Seafood” Reader’s Choice Awards Boca Raton Magazine 2011 - City Fish Market
7940 Glades Road, Boca Raton Phone 561-487-1600
Ask about Private Dining, Catering and Special Event options. buckheadrestaurants.com
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W e d d i n g day
by Chelsea greenwood
an affair to remember
Weddings at the boca raton resort & Club are turnkey—yet one of a kind.
obody could deny the magic. On a picture-perfect evening in late May, local media darling Paige Kornblue walked with her father down the aisle at the Boca Raton Resort & Club—the same venue where her parents, Dr. Ed and Andrea Kornblue, wed 36 years prior. A piece from her mother’s wedding gown—a bit of something borrowed—wrapped around the bride’s bouquet, while her own point d’esprit gown made of Alencon lace gorgeously complemented the natural color scheme of green and white. To further the ambience in the historic Cathedral Ballroom, Virginia band Trees on Fire provided music during the ceremony, just one of several musical acts that contributed to the festive atmosphere of the weekend. The groom, Andrew Hunter, is a Louisiana native and wanted to infuse a bit of his native culture into the long weekend. “That was important for him, to identify himself and his family and where they’re from,” says catering director George Petrocelli, who helmed the Resort’s planning of the wedding. Indeed, from tennis and golf to personalized CDs and homemade cookies to a grand reception for nearly 200 guests, each detail was flawlessly executed and every wish the couple had was granted. “Our wedding at the Resort was everything we envisioned … and so much more,” Paige says. “Our guests came for a long weekend and enjoyed the beach, pools, restaurants and Resort activities. … To be able to follow in my parents’ footsteps in celebrating such amazing moments and to have the Resort team support and appreciate that meant the world to me.” That level of satisfaction comes standard for weddings at the Resort, says wedding expert and catering sales manager Jillian Stevens: “Couples come here and have a certain expectation of what service should be and how they should be treated because we are the Resort. Each client I have dealt with—from start to finish—is just blown away. They feel so special.”
The wedding of news personality Paige Kornblue and Andrew Hunter at the Resort. Inset: the bride’s parents Ed and Andrea Kornblue, decades earlier at their wedding at the Resort
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Plus, the expansive property offers such a diverse variety of venues, amenities and special services that it makes for a turnkey experience, no matter the couple’s personal taste. “If you’re looking for Old World charm, you’ll find it at the main property; those with more contemporary tastes may prefer the Beach Club,” she says. “No matter one’s palette, we can find something for them. It’s all right here. It really makes it an overall unmatched experience.”
VENUES From small, intimate spaces to sprawling ballrooms in a variety of styles, as well as outdoor options, the Resort has the venue for any wedding’s ceremony, reception, rehearsal dinner and other related events, all set amid acres of manicured gardens, a half-mile stretch of private beach and stunning historical architecture. Stevens—who has hosted events for the likes of Matt Damon and Bill Clinton—loves the contemporary appeal of the recently renovated Beach Club, which can host up to 150 people at the Dunes Ballroom right on the main pool deck, adjacent to the ocean. Another option is to hold the ceremony on the edge of the south pool with the ocean as the backdrop, Weddings at the Resort shine in the details—like sumptuous table settings.
Let’s Do Brunch A new option at the Resort, the brunch wedding, has become a popular choice for wedding parties who are looking to enjoy a full getaway weekend with a lot of activities, says Jillian Stevens, catering sales manager. “A daytime wedding frees up the schedule more.” For example, the ceremony might take place at 10 or 11 a.m. on the Lucca Terrace overlooking the Intracoastal Waterway. Next, the brunch would be held in the Cloister Garden, featuring a hearty menu of favorite brunch fare and the wedding cake; drink options include mimosas and Bellinis or the Bloody Mary Bar with the Wall of Fire, offering more than 20 hot sauces. “So you do a three-hour reception instead of four or five, which opens up the afternoon,” Stevens says. Later, the group could have a first-class dinner in one of the on-site restaurants. “Then, around 9 p.m. or so, everyone gets together and has a fun, themed party— not a sit-down dinner—with a DJ, dancing, maybe a cool lounge environment.” In addition to its flexibility, the brunch wedding is also more costeffective: about $100 per person less than an evening event, Stevens says. “Nobody wants to spend an exorbitant amount of money.”
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Different StrokeS Jillian Stevens, who has been in the hospitality industry for more than a decade and has done events for up to 10,000 guests, says that the biggest trend in weddings these days is to do something different. “People are looking for just anything that’s not cookiecutter, not the norm,” she says. “They’re getting away from the traditional ceremony-type things like the garter or bouquet toss and looking to add unique elements.” She’s seen everything from cigar smoking lounges and kitschy food carts (i.e., hot dogs, fries, donuts) to the new interactive technology Photo Mingle, which is like the next generation of the traditional photo booth. “This photo station has a sort of flat-screen touch TV with a camera where you can take photos, and then you instantly see it on the screen,” she says. “You can write special notes to the bride and groom right on the picture. It’s really cool. “All these little elements just add to the uniqueness, and we can definitely offer that.”
just steps from the sand. “We also can do ceremonies on the sand, but a lot of brides are staying away from that,” she says. “The idea is beautiful, but the alternative is less sandy and just as close, so many brides choose the pool deck.” Another waterfront choice is the Yacht Club, an elegant, Venetianinspired venue comprising eight rooms, two of which—the Venetian and the Amalfi—are perfect for smaller weddings. Plus, an adjacent terrace is Paige Kornblue and Andrew Hunter
perfect for outdoor cocktail receptions. “The Yacht Club is very private, very quiet, so you really feel you are the only event going on,” Stevens says. “We’re fortunate that, the way the resort is designed, we can have a number of events going on at the same time and guests aren’t rubbing elbows.” Of course, the most popular—and dramatic—choice of all is the Cathedral Ballroom, where the Hunter-Kornblue wedding took place. Accommodating up to 220 guests, the historic space features high ceilings, large windows and interesting architectural elements, as well as access to the charming Cloister Gardens space for cocktail receptions. “It’s in the historic area of the Resort, and most brides choose to have the ceremony in the Cathedral as well as the dinner,” Stevens says. The choices are many, but, as Stevens points out, the venues were all planned for ease of use: “Each is very different, but the ceremony, cocktail reception and dinner are all close together, so nobody’s trekking across the property; everything is seamless and close by for customers.”
CUISINE When Stevens says there are no restrictions to the event menu, she means it. “Maybe it’s snapper season, and they want fresh Florida fish—we’ll add it. Stone crabs, no problem. If their favorite meal is short ribs, lamb, duck, whatever—we can create it for them. We build customized menus.” As a starting point, guests can choose from more than 14 served dinner menus and seven buffets for luncheons, cocktail receptions and dinners, with add-on choices like the Gold Coast Seafood Bar, a Serendipity Sundae Station, a New American Foam Bar and a Morimoto Japanese Sushi Bar elevating things to the next level. No matter what they pick, it’s all worldclass cuisine. And the centerpiece of it all—the wedding cake—couldn’t be in better hands than with the team of Executive Pastry Chef Jean Spielmann and
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Resort artists take the cake when it comes to wedding creations.
Pretty Please Another tool in the Resort’s arsenal of services is its award-winning Spa Palazzo and its Salon Palazzo. In addition to enjoying the spa pool, sauna, steam room and eucalyptus inhalation area, the bride, groom and members of the wedding party can choose from three packages to primp and prepare for the big event. The My Wedding Day package for the bride starts with a pre-wedding hair and makeup styling trial, followed by expert wedding-day hair and makeup styling. She’ll also receive a French manicure and pedicure, a complimentary Champagne or mimosa toast and a clever morning-after revival kit. Plus, the bride and groom are also invited to return the day after the wedding to enjoy all of the spa’s facilities. The bride who really wants to pump up the wow factor will choose the Luxurious Wedding Day combination, which includes everything from the My Wedding Day package in addition to a bridal headpiece, eyelash extensions and spray tanning. For The Bridesmaids also includes hair and makeup, mani-pedi, the toast, access to the spa and the revival kit. Of course, the groom and his men also can opt for similar packages. “We have a salon studio where we can provide up to eight treatments at one time,” Stevens says. “Say you wanted to have four women getting pedis and four getting manis while enjoying mimosas … that’s very popular. It’s like a bachelorette party!”
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Stephen Day, master cake artist. From cake flavors, fillings and frostings to colors, shapes and adornments, they’ll customize a creation to the couple’s every whim.
DECOR AND OTHER DETAILS
Resort services include master florists, cake artists and ice sculptors.
The Resort’s all-inclusive services extend to flowers and decor as well, with the weddings company Boca by Design on property. “They have a design studio where they can show you linens, china, flowers—everything right at your fingertips,” Stevens says. “You can sit down, plan and make your decisions right there.” Carlos Marquez, master floral designer, brings his artful touch to every event, from the welcome reception to the farewell breakfast, using flowers and other botanical materials from around the world, including Holland, Hawaii, Bangkok and South America. He acquires only the finest and freshest blooms to create evocative bouquets, boutonnieres, kissing balls, centerpieces, backdrops, arches and topiary animals. Another special touch that couples can explore are ice sculptures by award-winning ice sculptor Dean Carlson and his team, including partner Ben Rand, from Styled Ice Inc. Choices range from traditional hearts to favorite sports team mascots to functional items like shrimp “slot machines,” cocktail ice flumes and ice tables. “We want couples to understand that everything they need for the wedding can be handled through the Resort,” Stevens emphasizes, adding that they also make special arrangements for guest recreation and dining throughout the property. “When a bride comes to check in for the weekend, the front desk is already waiting for her. All those details really make it that all-inclusive, wonderful affair.”
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The ﬂames are catching on. LIVE entertainment, Wednesday through Saturday. Spectacular new seasonal menu.
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visit theatlanticgrille.com or call 561-665-4900. At The Seagate Hotel 1000 E. Atlantic Avenue, Delray Beach
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Spa Palazzo’s luxurious pool area
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S PA PA l A z z O
by lee garris
BeYOnD BeAUTY Spa Palazzo’s Focus is More Than Skin Deep.
pas have come a long way in the last decade, from their early incarnations as dens of luxurious self-indulgence, to a more modern and grounded perception of the spa as a healthy lifestyle choice. Spa Palazzo at the Boca Raton Resort & Club offers guests a blend of both—a personal touch that lavishes guests with firstrate services and a roster of treatments designed to do a body good. “Today we ask, ‘What am I going to get out of this aside from feeling pampered?’” says Peter Serena, general manager at Boca Raton Resort & Club. “We’re just starting to live a healthier lifestyle as a society, and we’re at a pivotal point right now. It’s important that we, as a spa, acknowledge that and provide guests with the services they need that do more.”
Well-Being Healthy inner focus is not something our culture achieves without serious effort. We’re too easily distracted and too apt to put it off in lieu of other
activities. Secluded and serene, Spa Palazzo is designed not only to help guests escape everyday distractions but to encourage them to develop an inner life— through providing a meditation room for more conscious relaxation. “Reaching that point of total relaxation not only feels good but helps your body do what it needs to do to function at its best. It’s called homeostasis,” Serena says. Within the dimly lit room arranged with pillows atop a Thai mat, a therapist will guide you through breath work and meditation. “It’s best to book time in the meditation room before treatment, because it allows your body to relax and open up to receive that treatment,” Serena says. Also available at the spa to improve mental awareness are Qi Gong sessions. The ancient Chinese exercise, which aligns the breath with fluid movement, improves balance, strength, flexibility and mental clarity. The gentle movements also improve circulation, also referred to as energy flow or “chi.” You also can balance energy with recently added shiatsu, an Eastern massage technique that manipulates specific tsubos, or energy points, on the body.
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Spa Palazzo’s bath ritual is legendary.
Make the Most of Your spa experience
Spa Palazzo offers the innovative NuFace treatment.
Before treatment: arrive early. Dedicate yourself to wellness fully by giving yourself time to settle in before treatment and time to take advantage of Spa Palazzo’s famous Bath ritual, a sevenpart series of hot and cool pools, baths and showers that detox the skin, relax the body and prepare you for treatment. During treatment: Discuss specific issues with your therapist. maximize the benefits you get from treatment, whether it’s a facial or a massage, by mentioning your skin and muscle problem areas and what you’re hoping to achieve with treatment. Customization is a key component in Spa Palazzo’s mission to provide a better spa experience. after treatment: Don’t reserve healthy living for spa days alone. ask your aesthetician or therapist what you can do at home to keep up healthy habits that will help maintain your results and possibly improve your quality of life. Sometimes simply drinking extra water, meditating and/or using a specific product can make a difference.
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BEHIND THE LINES aT Spa paLazzo
Rejuvenation Technology is finally catching up with time-honored traditions for preserving and maintaining more youthful looks. For those looking for noninvasive solutions, Spa Palazzo offers a variety of treatments to help tone, firm and restore radiance to the face, skin and hair. To enhance the results of your treatment, there is a Nu-Face at-home microcurrent unit, which uses a current to stimulate muscles. “It’s the equivalent of seeing a personal trainer once a week and then doing inbetween workouts to keep your routine going,” Serena says. Once muscle tone has been addressed, it’s important to consider the quality of the skin. The appropriately named Fountain of Youth Body Treatment and Facial cannot stop the skin from aging, but it can certainly help enhance the skin you have today. Using alpha hydroxy acids and an essential vitamin antioxidant complex, these treatments are ideal for repairing sun-damaged skin and evening out skin tone for an overall more radiant appearance. For a more complete youthful appearance, spa guests do not have to stop at a facial. The hair, which loses pigment, smoothness and shine as we age, is often overlooked. Add years of regular hair-color treatments, and the result is dry and damaged hair. Offering guests a smart alternative, Spa Palazzo uses Inoa hair color in its salon. The odorless, ammonia-free hair color promises 100-percent gray coverage without the damage often associated with dye. If a woman has been dying her hair her whole life, she’ll notice a difference from Inoa. After 10 applications, the hair returns to as close to its natural state as possible.
Fitness Fitness is an important component of overall wellness, and with so many offerings available through Spa Palazzo and the Resort, it’s easy to find your perfect program. “On request, we offer specialty classes for groups [and individuals] ranging from boot camp on the beach to tai chi in the spa garden,” says fitness director Pablo Castro. The program that will work for you depends greatly on your fitness level. One of the more unique pieces of equipment that will appeal to those seeking strength training is the Technogym Kinesis wall, a 30-foot-long wall comprised of four different pulley stations that allow guests to do hundreds of different exercises. “Instead of focusing on one specific muscle at a time, because of its attachments and the way it’s set up, the kinesis wall allows more flexibility to incorporate more exercises in one piece of equipment,” Castro says. What makes it truly special is the free range of movement and 360 degrees of resistance for better functional training and higher calorie burn. For those who want their workouts to serve a specific purpose, the Resort is in the process of introducing new programs designed to enhance guests’ golf or tennis experience. “We recently added Pilates reformers, and Pilates does so much core work, which is important for golf,” Castro says. “Your forward swing may direct where the ball is going, but your arm is not really moving much. Your trunk is doing most of the movement. … You can get more power from your trunk by working the core [abdominal muscles].” Whether you’re working to enhance your game or your level of energy, “it’s not about adding years to your life but life to your years,” Castro says.
EminEncE Organics: Using herbs, fruit and flower buds, Eminence creates biodynamic products free of parabens, mineral oils, petroleum and sodium lauryl sulfate.
La BELLa DOnna: This mineral makeup uses pure minerals that are good for the skin in its cosmetics, resulting in a flawless makeup application that won’t congest skin or clog pores.
HOnEy cOcO mangO: The signature spa Palazzo line captures the essence of Florida in a decadent array of luxurious products with tropical extracts that soothe, heal and moisturize skin and hair. inOa: This ammonia-free hair color line by L’Oréal Professionnel offers a safer way to cover gray and transform strands with an oil-based delivery system that maximizes hair color effectiveness while providing protection.
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t r av e l b y J o h n t h o m a s o n
the Boulder and the Beautiful at arizonaâ€™s the Boulders, a sister property of the Boca raton resort & Club, the stunning rock formations are just the beginning.
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The natural landscape helps to define The Boulders—and gives it its name.
he man credited with designing The Boulders, a 1,300-acre resort in the foothills of Arizona’s Sonoran Desert, is Bob Bacon, a renowned architect dubbed by Phoenix magazine as a “master of the Southwest.” But sometimes, there is no better architect than Mother Nature herself. While Bacon did a bang-up job with the resort, he didn’t erect the granite and metamorphic rock formations that give The Boulders its name: This was accomplished some 12 million years ago, when the boulders settled. These rocks give every element of the property a stirring natural beauty, whether they’re invading the two championship golf courses, overlooking the eight tennis courts or acting as a mammoth beacon home after a visit to nearby Scottsdale.
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The Beginning Bob Bacon, an architecture graduate from the Arizona State University, first visited the area that would become The Boulders in the early 1980s. At the time, it was about an hour’s drive from Scottsdale, and the more you drove away from the city, the less civilized the land became, until you hit a gravel road in the middle of the desert. But, according to Michael Hoffman, The Boulders’ managing director, “[Bacon] had the vision to anticipate or to foresee this rock landscape and to integrate individual casitas—that were designed in keeping with the Navajo construction style of flat roots, etc.—into the landscape and to create a one-of-a-kind resort.” Summering in the area one year, Bacon scoped out the best locations among the rock croppings. Pinpointing the best vistas for sunrises and sunsets, he laid out the designs for the village-like casita clusters, building them within two golf courses. The Boulders debuted Jan. 10, 1985, with 80 rooms, open seasonally. Twenty-six years later, the resort boasts 160 rooms and can be visited year-round.
STay The CourSe Although The Boulders has added several amenities over the years, the golf courses remain its primary draw. Some guests visit the resort simply to play golf; the courses have won major accolades from Golf magazine, Golf Digest and Links. There are 10 different tee options over the two courses. Hoffman describes some of the ladies’ tees as being “pleasant” and “very playable,” while the championship tees are “monsters.” The courses were designed by Jay Morrish, a major name in landscape and nursery management who worked for Jack Nicklaus’ course design support staff for 10 years before taking The Boulders job. “Morrish blends nature into the design,” Hoffman says. “When you play our golf courses, even though you’re in a 1,300-acre residential community, you see few houses.” Hoffman says Morrish is all about playing the “mind game of golf.” His courses at The Boulders have interesting and unpredictable obstructions, such as water traps or huge rocks in front of bunkers, that prompt golfers to question whether to play through, around or over them. It’s all part of the designer’s understanding of his milieu. “When Tiger Woods builds a golf course, I don’t think he gets involved in drainage and how to absorb a monsoon rain in a desert environment,” Hoffman says. “I can imagine that Jay Morrish took advantage of the desert landscape.”
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Clockwise from above: Private swimming pool at The Boulders’ Villa Retreat; an example of Arizona’s plant life; golfing at The Boulders.
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This page, clockwise from left: Shopping at el Pedregal, rock climbing and the Organic Garden at Golden Door Spa. Opposite page: Latilla restaurant
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Dining Rocks Among the six on-site restaurants at The Boulders, don’t miss Latilla, which won a Four-Diamond Award from AAA for its Southwestern cuisine that incorporates organic ingredients from the Sonoran Desert. The restaurant— its name translates to “little sticks”—features an upscale, native-influenced ambience: sticks made of New Mexico Spruce Pine line the ceiling, table vases are shaped like boulders and steel sculptures by local artist Doug Wiegel complement the decor. Guests also can dine at: Palo Verde, a breakfast and lunch restaurant serving seasonal fruit, fresh-made pastries and personalized omelets; Bogey’s, a sophisticated sports bar offering salads, sandwiches, appetizers and desserts on the golf course; Rusty’s at the Club, which features fish, steaks and pastas in an exhibition kitchen next door to Bogey’s; the Bakery Café, which specializes in delectable desserts and sandwiches on fresh-basked bread; and the Golden Door Spa Café, which offers rejuvenating health foods. “The Golden Door Spa Café is somewhat portion-controlled, but we don’t want people to walk out hungry,” Hoffman says. “We want them to walk out thinking they had a great meal but didn’t overeat.”
shops, spas anD stuff Realizing that The Boulders site was off the beaten track—technically, it’s in the small town of Carefree, still a 45-minute drive from Scottsdale—the resort opened the shopping center el Pedregal in 1989. The idea is that guests can have access to everything they’re looking for in their vacation without leaving
the resort grounds. To that end, el Pedregal, which means “a place with many stones,” comprises 35 boutiques, galleries and restaurants, a salon and an amphitheater, all in the style of a Moroccan oasis. The Boulders offers spa day packages for its award-winning Golden Door spa. Inspired by the legendary, original Golden Door spa in Southern California (and using its massage techniques), the Golden Door offers a number of restorative specialties, including some unique Eastern experiences, such as O’furo, or traditional Japanese baths. It also specializes in Watsu, which promises a “back to the womb” experience combining water and shiatsu; and the Labyrinth, a contemplative, circular walking exercise inspired by ancient Hopi medicine wheels.
outsiDe the BoulDeRs It’s not uncommon for guests of the Boulders to spend a day or two in Scottsdale and nearby Phoenix. There’s the Grand Canyon, of course, and Frank Lloyd Wright’s Taliesin West compound and museum—which presents the most complete collection of work by an individual artist housed in a single facility. The Musical Instrument Museum is a must see, housing the largest collection of musical instruments under one roof, and the McCormickStillman Railroad Park provides narrated rides on vintage locomotives. The state is renowned for its Desert Botanical Garden, and the Scottsdale Museum of Contemporary Art brings a little bit of New York City urbanity to the dusty Southwest.
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by John Thomason
Elaine Baker and Deborah Sponder with Ernest Trova’s “Reverse Flowerman”
ArT in residence elaine Baker Gallery brings a cultural edge to a landmark resort.
“The Family” by Boaz Vaadia
he space is diminutive, taking up 184 square feet in the cloister lobby of the Boca Raton Resort & Club. Yet it contains some 60 works of art. Broad-shouldered patrons should watch their steps, lest they topple a masterpiece. Yes, to paraphrase an old adage, there are no small artists, only small galleries; as a secondary space for Boca’s renowned Elaine Baker Gallery, the pieces at the Resort are of a museum quality. Focusing solely on sculptural work, the gallery boasts art by some of the most acclaimed classical and modern sculptors: Botero, Warhol, Robert Indiana, Boaz Vaadia and Ernest Trova. And it doesn’t end with the walls of the gallery. Guests at the Resort encounter art from the Elaine Baker inventory whenever they enter. Stunning, large-scale sculptures such as Vaadia’s “The Family” and Bernar Venet’s “Two Indeterminate Lines” can be found throughout the property, blending into their lush surroundings. Like their smaller, gallery-shown counterparts, these pieces have a price, and over the past year, four of them sold to one deep-pocketed buyer. The collector purchased Lynn Chadwick’s “Two Reclining Figures,” “High Hat Man” and “High Hat Woman,” and Vaadia’s “Elyaqim.” Together, these pieces are valued at $2.5 million—a noteworthy recession-era deal, even for affluent Boca. The sale of these artworks has helped bring new sculptures to the Resort by artists such as Claude Lalanne, Andre Mason, Hanneke Beaumont and Sophie Ryder.
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Clockwise from top left: “Balance” by Carol Feuerman; “Abstract Infinity” by Patrick Hughes; “Colorido” by Harald Schmitz-Schmelzer; “Hombre a Caballo” by Fernando Botero; and “Niagara” by Ron Lorenson.
The Resort gallery opened in 2010 as a risky venture, intended to offer something for everyone, from convention guests to major collectors, at price ranges from under $100 to over $1 million. As this past year’s big sale confirms, it’s a risk that has paid off for president Elaine Baker and her daughter and gallery director, Deborah Sponder. Still, some times are shakier than others. “One year builds on another,” Sponder says. “It’s about longevity, and everything’s tied to the economy. There might not be movement for several months, and then there will be lots of movement.” But she said the Resort gallery has exceeded their expectations, and that it’s there to stay. Because the Boca Raton Resort & Club has no off-season, vacationers have helped drive traffic to the 5,000-squarefoot Elaine Baker flagship gallery in Gallery Center. Sponder has received offers to expand the Elaine Baker imprint into other resorts, though she can’t reveal details about them at this early stage. “We’re constantly changing and redefining ourselves,” she says.
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How Sweet It wa w S In the 1950s and ’60s, Miami was the sun-and-fun playground for the celebrity set—the kind of town where anything could (and often did) happen. B y G a s pa r G o n z á l e z
redit Arthur Godfrey. In the 1950s, “The Old Redhead” was the country’s biggest media star, hosting two weekly television programs as well as a daily show on radio. He also was its most trusted pitchman; a thumbs-up from Godfrey meant big sales for corporate advertisers like Lipton tea and Chesterfield cigarettes. So it’s no surprise that when Godfrey decided to bring his CBS show to the Kenilworth Hotel in ritzy Bal Harbour in 1953, South Florida’s stock soared. “Don’t take my word,” Godfrey told his audience as he emerged from a refreshing dip in the Atlantic. “Come on down. Experience it for yourself.” In the ensuing years, millions of viewers would take him up on the offer. So would fellow entertainers, including some of the era’s best-known names. Others, not so famous, came in hopes of making the kind of splash that would land them on the A-list. Together, they turned Miami into America’s celebrity hot spot, a place where the stars boozed, brawled and made frontpage headlines (and, on occasion, the police blotter). It was a wild time—and here are the stories to prove it.
Jackie Gleason in Miami Beach
and away we Go! Godfrey might have helped put Miami on the map, but the man who would become synonymous with the city’s golden age— and who would bestow upon Miami Beach its most famous nickname—was Jackie Gleason. By the early 1960s, the rotund, Brooklyn-born comic had been a staple on television for more than a decade. Audiences knew him best as Ralph Kramden, the New York City bus driver with a get-rich-quick scheme for every day of the week and a wisecracking wife who reveled in bringing him back to reality. But Gleason’s talents extended far beyond the tube. He had earned both a Tony Award and an Oscar
nomination, the latter for playing Minnesota Fats opposite Paul Newman in the stark poolroom drama “The Hustler.” It seemed there was nothing “The Great One” couldn’t do—except maybe get in as much golf as he would have liked. In 1963, Gleason mentioned to newspaper columnist Earl Wilson that he was thinking of relocating his variety show from New York to a sunnier clime where he could hit the greens year-round. The logical choice, of course, would have been Los Angeles, but Miami Beach public-relations maven Hank Meyer had a different idea: Why not bring Gleason’s show to South Florida? To get Gleason, Meyer convinced the
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ybenson.com) t harr y work a
city fathers to offer him everything but the mayor’s office. If he came, they told him, he could broadcast his show from the Miami Beach Auditorium. What’s more, they would buy him a house on Alton Road, directly across the street from Bayshore Golf Course. To make the commute from doorway to fairway easier, they would even throw in a golf cart that resembled a miniature Rolls-Royce, complete with radio, television, turn signals and, most importantly, a full bar. Gleason accepted. It was old-time showbiz transplanted to a sexy new stage. “From Miami Beach, the sun-andfun capital of the world,” the show’s announcer would declare at the top of the broadcast, “it’s ‘The Jackie Gleason Show.’” Aerial views of the Miami Beach shoreline would fill the screen, then Gleason would come out onstage looking like a million bucks—Cary Grant once called him the most stylish man in show business—run through his monologue and deliver his signature, “And away we go!” Meaning, get ready for the June Taylor Dancers (the show’s leggy chorus), some comedy skits and maybe a song or two. At various points throughout the proceedings, Gleason would take a sip from his coffee cup, which almost everyone knew was filled with whiskey, and declare, “How sweet it is!” It
1964 photo of Cassius
Clay and The Beatles at
was campy, it was hokum, and, for six seasons beginning in 1964, it was the best advertisement South Florida ever had.
The GreaTesT MeeTs The Fab Four Cassius Clay came to Miami in December 1960 with an Olympic gold medal and exactly one professional fight to his credit. By the time he signed to take on heavyweight champion Sonny Liston three years later, the 22-year-old boxer had built a record of 19 wins without a defeat. He already called himself “The Greatest,” yet few believed he was capable of giving the champ much of a contest. “Liston was the killer, Liston was the destroyer,” recalled Clay’s former trainer, Angelo Dundee. “[People] figured my guy was going to get mangled.” Clay threw himself into promoting the event. He already had made a habit of reciting a peculiar brand of pugilistic poetry (“Float Like a Butterfly, Sting Like a Bee”) and predicting the round in which he would stop an opponent, but for Liston, he went to new extremes. One day, he stormed into the champion’s training facility and threatened to fight him on the spot. To some, it seemed like the ultimate act of overcompensation;
(see more of benson's legendar
son's famous Photographer Harry Ben
Fifth Street Gym
“a man whistling past a graveyard,” in the words of one New York sportswriter. Or maybe he was just having fun, as evidenced by the fact that he also found time during training to cavort with four young visitors from abroad— The Beatles. The group was in Miami Beach for its second appearance on “The Ed Sullivan Show” (broadcast from the Deauville Hotel that week), and photographer Harry Benson, who had accompanied the Fab Four from Europe, thought that a meeting between Clay and The Beatles would be a great photo-op. One member of the group nixed the idea. “John Lennon said, ‘No,’” Benson told Boca Raton in 2006. ‘He’s going to get beaten. We want to be photographed with the champion.’” When the photographer’s attempts to set up that meeting failed, he hustled the group over to the Fifth Street Gym on South Beach, where he found Clay in rare form. With Benson and a phalanx of photographers clicking away, Clay joked and sparred playfully with the lads from Liverpool. At one point, he even made them lie down on the canvas as if he had just knocked them all out. “He completely took over,” Benson said. Though few knew it at the time, the charismatic young challenger was a secret follower of Malcolm X and the Nation of Islam, and he was
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r g odf
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Frank Sinatra and a va gardner in Sunny isles, circa 1951
ymiami archives center; gleason: historical museum of southern florida
on the verge of a historic transformation that would merge pop culture with politics, black power with boxing. A week later against Liston, Clay was all business, frustrating the champion with lightning footwork and hitting him with rapid-fire lefts and rights that seemed to come from every angle. To the amazement of the crowd, Liston quit after six rounds. It remains arguably the biggest upset in boxing history. At a press conference the next day, the new champion announced he was taking the name Cassius X, soon to become Muhammad Ali. The Beatles, for one of the few times ever, had been nothing more than an opening act.
: cour tesy of histor
For most of the 1960s, Frank Sinatra was a regular presence on Miami Beach, and not only in nightclubs. In 1960, he hosted a TV special, taped at the Fontainebleau Hotel, welcoming home Elvis Presley from the Army. Years later, he returned to film the 1967 hard-boiled thriller “Tony Rome,” in which he played the eponymous hero, a gin-soaked private eye who gets sucked into a complex caper involving stolen jewels, Jim Morrison of t he doors
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[ Turner river vii ] Into the woods on one of the Evergladesâ€™ scenic rivers
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the Ripple effect Discover the primitive beauty of the everglades through the lens of naturalist and photographer Jeff Ripple.
The blue water off the coast of Florida is Caribbean-clear.
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[ SWamp lily and palmettoS ] Wet prairies define large swaths of the Big Cypress.
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[ pitcher plants]
These native plants show off the quirky beauty of Glades flora.
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[ storm at sunset over east river ] The sunsetâ€™s light show at nightfall in the Florida Everglades
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[ New tuRkey key ] Mangrove islands and sandbars dot the 10,000 Islands.
Rick cR uz
Jeff Ripple is a self-taught large-format nature photographer and painter, who started out doing “wildlife in micro—taking pictures of frogs and tree snails and little things out there” in the northern Everglades. The photographs presented here are a sampling of that work. Jeff Ripple is currently represented by Big Cypress Gallery in Ochopee, Fla., and galleries in Michigan. Visit jeffripple.com for additional information.
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CenegeniCs by John Thomason
Turn BaCk Time
Cenegenics offers the latest methods to stay ahead of the anti-aging curve.
enegenics Medical Institute will shortly begin its 15th year of existence during an election season sure to be inundated with debates about health care. Most of these discussions will really be about money—how to pay, or not pay, for the inevitable expenses associated with disease and aging. But Cenegenics tends to stand above the political fray, confident in its bold claim to be the future of medicine. It specializes in preventative medicine—or rather its own phrase, “age manDr. Robert Willix agement”—so that health issues can be addressed before they become problems. It says that if you follow its advice, coupled with a healthy regimen of diet and exercise, aging doesn’t have to be an endless succession of expensive medical bills. It can even be the best time of your life. “We want people to live lives to their fullest,” says Nick Balestriere, an exercise counselor at Cenegenics Boca Raton at the Boca Raton Resort & Club, one of the institute’s flagship sites. When you visit Cenegenics—the Boca Resort site has drawn patients from just about every continent, Balestriere says— you’ll be treated to an exhaustively comprehensive examination that covers interior, as well as exterior, degradation of the body, using state-of-the-art instruments. Patients will have their bone density and body fat checked by the GE Lunar,
a $20,000 machine, and have their metabolic measurements tested by a ParvoMedics device, the instrument of choice for NASA astronauts and Olympic athletes. In another exam room, medical professionals will study patients’ balance, gait and how the body is functioning as a whole. Cenegenics is not afraid to dip into Eastern medicine, fighting “invisible” as well as visible diseases. “In this day and age, we fight things we don’t even see,” Balestriere says. “We’re trying to stay ahead of [the patients’] nonphysical manifestations.” Finally, patients spend two hours with a physician, and more if they need it. They leave with a 72-page book and DVD about the program, with plans to visit again for follow-up examinations. Balestriere says they usually appear younger on their next visit. But there is perhaps no better indicator of Cenegenics’ success than the staggering amount of glowing press coverage it has received, from outlets as varied as the New York Times and Wall Street Journal, ABC’s “Nightline” and “20/20” and magazines from Medical Economics to Penthouse (Cenegenics’ methods have been said to improve sex lives). Dr. Robert Willix, the chief medical officer and public face of Cenegenics Boca Raton, has received his share of international attention as well, having penned five books on health and aging as well as
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Fine Things Accents
Ho m e De cor
“In this day and age, we fight things we don’t even see. We’re trying to stay ahead of the patients’ nonphysical manifestations.”
—Cenegenics trainer Nick Balestriere
www.finethingsboca.com Ph 561.392.5747
2200 W. Glades Road, Ste 504, Boca Raton, FL 33431 (Glades Plaza Across from Coppola’s Hair Salon)
Monday – Saturday 10 a.m.- 5:30 p.m. Thursday evening open until 7 p.m. FineThings_2/3Vert_MiznersDream.indd 1
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a newsletter that drew 82,000 subscribers. A former cardiothoracic surgeon, the avuncular Willix works on a busy physical desktop— dotted with gewgaws like windup toys, mini glass sculptures, a globe and a Slinky—and an even busier virtual desktop, with four computer monitors displaying e-mails, lab results and other information simultaneously. An outspoken critic of the typical patient mindset, he doesn’t mince words when assessing the state of medicine in America. “People would rather buy a flat-screen TV for $5,000 than spend five grand on their bodies,” he says. “They believe health is an inalienable right. With modern medicine, it’s like, ‘Let’s wait until you’re broken.’ We only pay for illness. People take better care of their teeth and their cars than their bodies.” By pinpointing problematic areas before said problems arise, Cenegenics has had a proven track record of success and, if Willix has his way, it will upend the health care status quo with foresight and prevention, techniques that will reduce the number of sick people as well as that continual bugaboo of medical costs. Lately, Willix has been exploring some controversial subjects: His company has published 10 papers on the benefits of anti-aging hormones, and he is an advocate of stem-cell research. “We’re looking diligently at how stem cells could be used to repair the body,” he says. “We’re looking at banking healthy stem cells to repair joints as well as revising an entire line of neutraceuticals.” Willix also is championing TA-65 MD, a purified molecule originating from China’s Astragalus plant. It’s a cutting-edge supplement that is said to decrease damage to our DNA that leads to premature aging. Willix himself may be the company’s best success story. At 70, he bikes, swims and runs, and this past fall, for the first time in 26 years, he competed in the Ironman World Championship triathlon in Hawaii.
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Penthouse terraces such as this one provide stunning ocean panoramas.
ONe THOUsaND OCeaN
a culturally rich canvas for living life to the fullest
he U.S. remains a top destination for foreign buyers as interna“If the supreme location isn’t enough to pique your interest, then these tional purchases surged by billions of dollars in 2011, one of the notable features surely will,” Telchin says. ”Private elevator lobbies, floor-tohighest increases in recent years, according to the National As- ceiling panoramas, fireplaces, his-and-her walk-in dressing rooms, spa-like sociation of Realtors. Furthermore, four states—Florida, Califor- master baths, terraces with plunge pools and outdoor kitchens and indinia, Texas and Arizona—again had vidual two-car garages.” This kitchen at One Thousand Ocean is the heaviest concentration of international buyers. Among other luxuries at One Thousand inspiring for any gourmand. International buyers who find Boca Raton attractive Ocean are a cutting-edge fitness center, carare assisted by U.S. Realtors with a global perspecdio/free-weight and training area, spa treattive and experience working with clients from difment suite, hot soaking tub and steam and ferent cultures. sauna rooms. The exclusive Ocean Club For example, at One Thousand Ocean, the amenities area offers a lakefront lounge with luxurious ocean-to-Intracoastal condominium on catering kitchen, conference room, multiits private peninsula at the Boca Inlet has a broad purpose playroom, oceanfront pool and sun cross-section of international residents. “In addition deck, pool attendant and a private cabana. to appealing to residents from Florida and feeder And, as any discerning individual might exmarkets in the Northeastern U.S., One Thousand pect, the building has on-site management, a Ocean has attracted quite a number of foreign buy24-hour desk attendant, full-time concierge, ers,” confirmed Jamie Telchin, president of develvalet parking and patrol services. opment for LXR Luxury Resorts & Hotels. “So far The remarkable sales success of this purchasers have come from Canada, England, Belgium, Switzerland, The Neth- seven-story, 52-residence building has also been fueled by its immediate erlands, Brazil and Peru.” proximity to the world-renowned Boca Raton Resort & Club. This iconic Almost as diverse as the roster of residents at One Thousand Ocean are destination resort offers countless conveniences—and resort amenities—to the available floor plans. Choices include one-story residences and one- One Thousand Ocean residents who elect to become private Premier Club or two-story beach villas (about 4,000 square feet) as well as penthouses members. For more information, please visit onethousandocean.com or call (about 7,200 square feet). Prices range from $3 million to $15 million. the Sales & Design Center at 561/869-5000 to arrange a private showing.
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blackmail and a wealthy family with too many secrets. Sinatra shot his scenes during the day, shuttling between locations like Vizcaya, the Fifth Street Gym and seedy bars and motels on old South Beach. At night, he played to a packed house at the Fontainebleau’s La Ronde nightclub. He’d sip Jack Daniel’s, run through a dozen or so of his signature songs, and mix in a little Rat Pack humor. One gag involved sitting on a stool that had a seat belt. “The last time I was here, I fell off,” he informed the audience. Then, for those who didn’t quite catch his drift: “I’m bombed!” It was great fun, but, as with all things Sinatra, there was an undercurrent of danger, as comedian Shecky Greene found out. Greene was Sinatra’s opening act at the La Ronde and also played one of the bad guys in “Tony Rome,” so the two men were spending a lot of time together. Perhaps too much time. The comic somehow ran afoul of his host. Some claimed Sinatra was upset because Greene’s warm-up act ran long one night, thus keeping the Chairman of the Board waiting in the wings. Others said it was drunken horseplay that got out of hand. Whatever the case, Greene was ambushed by Sinatra’s bodyguards in the hotel lobby and beaten so severely he had to be taken to the hospital. When Miami Beach police inquired about the incident, Greene quipped that he had fallen up a flight of stairs. The next day, filming resumed as if nothing had happened. Greene would eventually get the last laugh, as the incident inspired him to compose one of the great showbiz jokes. It goes something like this: “People say a lot of nasty things about Frank Sinatra, but he’s really a great guy. Seriously. He saved my life once. A couple of thugs were beating the hell out of me in the Fontainebleau Hotel. All of a sudden, Frank came along and said, ‘OK, boys, that’s enough.’”
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the Lizard King If Arthur Godfrey’s swim in the ocean behind the Kenilworth represented the dawn of Miami’s golden age, perhaps sunset came at the Dinner Key Auditorium on March 1, 1969. That’s the night rock singer Jim Morrison allegedly showed off more than his musical talents to an overflow crowd. Morrison, a Florida native, had come to Miami with his band The Doors to kick off a
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nationwide tour. Things were not good behind the scenes. Morrison was increasingly unhappy with what he saw as the hollow status of rock idolatry, the band was not getting along, and, to make matters worse, the promoters had oversold the show, creating a near-riot the night of the concert. Outside the auditorium, police had to hold back almost 2,500 fans. In the midst of the chaos, Morrison, who’d had way too much to drink, appeared onstage and began taunting the crowd. “Maybe you love getting pushed around,” he told them. “You love it, don’t ya? You love it! You’re all a bunch of slaves. A bunch of slaves!” Somehow, his bandmates managed to get into “Light My Fire,” but their front man wasn’t through. He decided to perform a strip tease. When the band’s road manager jumped onstage to keep the Lizard King from pulling off his signature leather pants, Morrison started doing what one chronicler of the event described as a “crotch peek-a-boo” with his shirt. Before anybody could stop him, he somehow ended up in the audience. Behind him, the stage gave way, collapsing only seconds before the rest of the band could jump off. It was a memorable night. What nobody could say for sure was whether Morrison had made good on his intention to flash the crowd. Nobody, that is, except for one local newspaper reporter who suggested that Morrison had gone so far as to actually simulate masturbation onstage. There wasn’t much evidence to back up the claim, but that didn’t keep the authorities from charging the singer with lewd and lascivious behavior, indecent exposure, public profanity and—for good measure—public drunkenness. The case caused a firestorm. Radio stations stopped playing Doors records. The concert tour was scuttled. The trial in Miami didn’t take place until the following year, and by then the outcome was fairly anticlimactic. Morrison was found guilty of two misdemeanor counts and sentenced to six months. He was appealing the sentence when he died in Paris in 1971. In retrospect, the most telling chapter in the whole affair might have come a few weeks after the notorious concert, when, on March 23, 1969, the establishment types in Miami sponsored a “Rally for Decency” in the Orange Bowl. Patriotic songbird Kate Smith appeared, as did beauty queen-turned-citrus pitchwoman Anita Bryant, and even Jackie Gleason, who had recently lent his name to Richard Nixon’s successful presidential—and buttoned-down— campaign. After nearly two decades of nonstop thrills, this was undeniable proof that the party had moved on.
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