Boca Raton Observer October 2014

THE FOOD & WINE ISSUE

COOKBOOK CONFIDENTIAL CELEBRITY CHEFS REVEAL THEIR FAVORITE RECIPES

LOCO FOR LOCAVORE

FARM-TO-TABLE EATING IS NO FLASH IN THE PAN

THE PURSUIT OF HOPPYNESS SOUTH FLORIDA’S GROWING BREWERY SCENE

EASY BEING GREEN

WHERE TO FIND THE BEST VEGAN AND VEGETARIAN CUISINE

OCTOBER 2014

OOD F with

’TUDE } } CHEWING THE FAT WITH OUTSPOKEN “CHOPPED” STAR AND RESTAURATEUR SCOTT CONANT

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PA N T R Y

VOLUME XI NUMBER 9

10.2014

contents Photo by Brent Herrig

THE FOOD & WINE ISSUE

72 COOKBOOK CONFIDENTIAL Celebrity Chefs Reveal Their Favorite Recipes (And Why They Love Them)

PURSUIT 80 THE OF HOPPYNESS Microbreweries Put South Florida’s Craft Beer Scene On The Map

FOR 84 LOCO LOCAVORE Farm-To-Table Eating Is No Flash In The Pan

BEING 90 EASY GREEN Where To Find Delicious (Really!) Vegan And Vegetarian Cuisine

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OOD F with

’TUDE } } CHEWING THE FAT WITH OUTSPOKEN “CHOPPED” STAR AND RESTAURATEUR SCOTT CONANT

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T H E B O C A R AT O N O B S E R V E R

Boca Industrial Park

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Join Boca Raton’s only “A” class Industrial Park. 1,100 to 30,000 Square Feet.

Manufacturing-Wholesale-Distribution-Pharmaceutical-Technology-Recreation-Showroom-Flex Space.

PROPERTIES OF BOCA RATON

contents departments

23 observed HOT STUFF & THE PEOPLE WHO MAKE IT HAPPEN 23 The Buzz 28 Trends 30 La Vida Boca

35 media blitz THE QUINTESSENTIAL ARTS REPORT 35 On Screen 36 In Print 40 On Scene

49 that’s life A GUIDE TO PERSONAL GROWTH 49 Relations 52 Parents 56 Destinations

23

28

105 taste THE DISH ON FOOD, WINE & RESTAURANTS 105 Bites 106 Recipes 112 Review 114 Listings

35 56

127 happenings THE ESSENTIAL SOCIAL DIGEST 127 Around Town 141 Calendar 150 Flash

106

156 fyi LOCAL NOTABLES & REAL DEALS 156 Now & Noteworthy 158 At Home

84

160 giving back CHARITY NEVER GOES OUT OF STYLE

141

THE FOOD & WINE ISSUE

COOKBOOK CONFIDENTIAL CELEBRITY CHEFS REVEAL THEIR FAVORITE RECIPES

LOCO FOR LOCAVORE FARM-TO-TABLE EATING IS NO FLASH IN THE PAN

THE PURSUIT OF HOPPYNESS SOUTH FLORIDA’S GROWING BREWERY SCENE

EASY BEING GREEN WHERE TO FIND THE BEST VEGAN AND VEGETARIAN CUISINE

OCTOBER 2014

FOOD

’TUDE } } CHEWING THE FAT WITH OUTSPOKEN “CHOPPED” STAR AND RESTAURATEUR SCOTT CONANT

10

VOLUME XI NUMBER 9

with

ON THE COVER: SCOTT CONANT PHOTO BY: GILES ASHFORD Volume X1, Number 9, The Boca Raton Observer, (USPS 024758, ISSN 1940-4239) is published monthly except for July by A&A Publishing Corp. Executive Offices: 950 Peninsula Corporate Circle, Suite 1020, Boca Raton, FL 33487. Periodical Postage Paid at Boca Raton, FL and at additional mailing offices. POSTMASTER: Send address changes to The Boca Raton Observer, 950 Peninsula Corporate Circle, Suite 1020, Boca Raton, FL 33487.

T H E B O C A R AT O N O B S E R V E R

THE BOCA RATON

CELEBRATING A DECADE OF COMMUNITY

Look better.

Feel better.

Live better!

publisher & ceo Linda L. Behmoiras chief operating officer Ralph Behmoiras EDITORIAL editor Felicia S. Levine ART art director Scott Deal graphic designer Robin Gilbertson PRODUCTION production director Candi Montaperto

EXPERIENCE THE DIFFERENCE

ADVERTISING director of account development Nicole Ruth nicole@bocaratonobserver.com account manager Ronnie Kaufman ronnie@bocaratonobserver.com

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T H E B O C A R AT O N O B S E R V E R

The Boca Raton Observer is published 11 times a year by A&A Publishing Corp. and is direct mailed to affluent homes in Boca Raton and Delray Beach.

The Boca Raton Observer accepts no responsibility for the return of unsolicited manuscripts and/or photographs and assumes no liability for products or services advertised herein. Opinions expressed by the writers are their own and do not necessarily reflect the opinions of the Publisher. The Boca Raton Observer reserves the right to edit, rewrite or refuse material. Publisher is not responsible for typographical or production errors or accuracy of information provided by its advertisers. The Boca Raton Observer reserves the right to refuse any advertiser. Copyright © 2014 A&A Publishing Corp.

All rights reserved. No portion of The Boca Raton Observer may be used or reproduced without the express written permission of the Publisher.

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561•620•0011 The Shops at Boca Center on Military Trail GuyLaFerrera.com

THE BOCA RATON

CELEBRATING A DECADE OF COMMUNITY

CONTRIBUTORS writers Lynn Allison

Bill Bowen Janet Charatan Linda Haase Helen Hill Leslie Kraft Burke Chris Maiorana Susan R. Miller Emily J. Minor Andrea G. Rollin Dianna Smith Richard Westlund photographers Carlos Aristizabal

Giles Ashford Paul Brissman Aaron Bristol Janis Bucher Kally Campbell Peter Cassidy Brent Herrig Richard Jung Lola Photo Paul Misciagno Gyorgy Papp William Reavell Ben Rusnak Debi Treloar

COMING SOON NOVEMBER •

THE GIVING ISSUE Posh parties, lavish luncheons and charitable acts

DECEMBER •

THE HOLIDAY ISSUE Festive events, fun gifts and tasty cocktails

JANUARY •

THE HEALTH & FITNESS ISSUE Great workouts, nutritious dining and cutting-edge trends

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T H E B O C A R AT O N O B S E R V E R

THE BOCA RATON

CELEBRATING A DECADE OF COMMUNITY

The Boca Raton Observer is an entertaining and informative award-winning magazine dedicated to the sophisticated, unique and experienced readers

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Visit bocaratonobserver.com to view past issues in their entirety.

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T H E B O C A R AT O N O B S E R V E R

Featuring homemade favorites f from f calamari to polenta, Bragozzo’s ’ chefs use traditional cooking methods such as wood-burning grills and ovens to create dishes with imported Italian flour and tomatoes.

Several menu items also feature basil, flat-leaf parsley, oregano, rosemary, and thyme grown on Isle’s 200 acres of land.

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Management reserves all rights. Must be 21 for slots. Must be 18 for poker and racing. Gambling problem? Call 1-888-ADMIT-IT

from the publisher 10.2014

F

Linda L. Behmoiras linda@bocaratonobserver.com

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T H E B O C A R AT O N O B S E R V E R

east your eyes on our annual October Food & Wine Issue, sure to leave you inspired to eat and drink in all the culinary offerings South Florida has to offer.

We begin your gastronomic tour with our oneon-one interview with Food Network’s “Chopped” judge, renowned chef and restaurateur Scott Conant, who owns Scarpetta at the Fontainebleau Miami Beach (and in Beverly Hills, Las Vegas, New York and Toronto). The chef with the wavy brown hair, big personality and penchant for saying whatever he thinks makes for a fascinating interview. Be sure to check out “Food With ’Tude” (page 66).

This issue is packed with epicurean superstars, as you’ll see in “Cookbook Confidential” (page 72), where some of the food world’s most popular chefs and cookbook authors share their favorite new recipes with us—and tell us why they chose them.

Also inside, we take you behind the scenes of the farm-to-table movement, where growing and eating healthy, organic and locally sourced food is a way of life. Pique your interest? Then read “Loco for Locavore” (page 84). And speaking of healthy eating, we also provide a lineup of some of South Florida’s best vegan and vegetarian restaurants and juice bars in “Easy Being Green” (page 90). Finally, we explore the local microbrewery scene, where craft beers are all the rage and makers of these brews do so in some super-cool public hangout spots. Want to know where? Check out “The Pursuit of Hoppyness” (page 80).

Food and wine play such a large part of the social season. With Boca’s just beginning, I wanted

to acknowledge some of our incredible charity partners and their menu of events sure to benefit our community in many wonderful ways (and serve great food and wine). Of course, Boca turns pretty in pink this month for Breast Cancer Awareness month.

We hope you can join us at the following October philanthropic events, of which we are proud to be the exclusive magazine sponsor: Komen South Florida Pink Ribbon Luncheon at Woodfield Country Club on October 15; the Fifth Annual Not My Daughter After Dark Event at the Heron Bay Marriott on October 21, and the 11th Annual Go Pink Breast Cancer Awareness Luncheon at the Boca Raton Resort & Club on October 24 to benefit the Christine E. Lynn Women’s Health & Wellness Institute at Boca Raton Regional Hospital.

And please don’t forget to shop at Saks Fifth Avenue Boca Raton during their Key To The Cure event from October 16–19, when the store will donate 2 percent of sales to local and national women’s cancer charities.

We hope you savor this issue, and wish you and your families a happy, fun, safe and candyfilled Halloween. With season in full swing and celebration in the air, make sure to enjoy lots of fabulous food and wonderful wine with your family and friends.

Remember to always Live, Love & Eat!

Photo by Carlos Aristizabal

EAT IT UP

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from the editor 10.2014

I CAN’T QUIT YOU F

Felicia S. Levine felicia@bocaratonobserver.com

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T H E B O C A R AT O N O B S E R V E R

riends and lovers come and go, but food stays. It will be the longest relationship most of us will ever have.

And just like favorite songs, treasured dishes take us back to simpler times—before trans fats, GMOs and carbs (gasp!) became dirty words.

The aroma of chicken soup wafting through a room might transport us to grandma’s kitchen table. A tangy tomato sauce can conjure up countless Sunday suppers.

For me, chocolate evokes childhood memories… Like the time I lopped off one of my ponytails. My parents had to bribe me with a 3 Musketeers bar before I’d let them cut off the other one (the result was a dreadful pixie that made me look like a boy). To this day, I can still be bribed with chocolate.

About 55 percent of what and how we eat is driven by factors such as parental modeling and childhood associations, according to Women’s Health magazine. A child forced to eat green beans may avoid them like the plague as an adult, while someone who experienced joy eating ribs at family barbecues will likely always find comfort in them.

“Even if memories are vague,” says Brian Wansink, Ph.D., Cornell University professor and author of “Mindless Eating,” “the feelings they evoke pull you to these foods when you want to boost your mood or sustain a happy feeling.”

But like all relationships, food can get complicated. Gone are the days when a cookie was just a cookie. There are so many mind-boggling, conflicting media reports about how and what we should and should not eat. We worry about ingesting fats, gluten, too much protein, too little protein, sugar or sugar substitutes… We feel guilty if we eat for taste, rather than for fuel.

Don’t believe me? Consider the results of a Women’s Health study, which found that 6,000 women—nearly 30 percent of its readers—admitted to feeling stressed about food every day.

Mindful eating is admirable, but perhaps it’s time to calm down a bit, suggests Wansink.

“Being too aware of what and how much you eat can turn you into a food obsessive,” he warns.

“Not to mention that having a mind-set of ‘If I walk two miles, I can eat this many chips’ is a terrible way to live.”

And listen to your gut—literally. “If you like steak, order it, even if everyone else is having salad. Don’t take on others emotional static,” Wansink adds. “At the end of the day, each of us has to decide for ourselves if food is the enemy or a dear friend.”

I choose friendship.

B E CO M E A M E M B E R O F F LO R I DA’ S P R E M I E R R E S O RT L I F E S T Y L E C LU B .

In your Premier playground, there’s plenty of time for after-hours and weekend socializing at the Boca Beach Club or deal-making on the golf courses or tennis courts; spa afternoons, romantic dining to casual family meals by your choice of pools; paddle boarding or surf lessons on a 1/2 mile of pristine beach, personal and business celebrations, and holiday festivities. You’ll RQO\ oQG

it all here at the Boca Raton Resort & Club and Boca Beach Club, Waldorf Astoria® Resorts.

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the buzz

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trends

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la vida boca

Photo courtesy of Bone Money Entertainment

HOT STUFF & THE PEOPLE WHO MAKE IT HAPPEN JUST DISHY: Giorgio Rapicavoli

Ever head up this way and if so, where do you eat?

“I come up for the Palm Beach Food and Wine Festival and will be there again this year.

And buccan is one of my favorite places to eat.”

What do you eat when you’re home?

“I like grilling; it’s my favorite way to cook. I like to grill meat and veggies with a lot of smoky flavor.”

Who do you most enjoy cooking for?

“My loved ones.”

Ever cook for celebrities?

“Yes—for Bill Clinton and for Jon Secada. Jon is one of our regular diners.”

[PROFILE]

BACK FOR SECONDS After becoming Miami’s first chef to win Food Network’s “Chopped” in 2012, Italian-American restaurateur Giorgio Rapicavoli is once again cooking his way to the top.

As of press time, he’d competed in four preliminary, difficult rounds— creating appetizers, entrees and desserts from baskets of mind-boggling mystery ingredients like shaved coconut, smoked salt and grasshopper pie—and was on his way to the network’s “Chopped Ultimate Champions” pros tournament finale to compete for the top spot, $50,000 and a new car.

Rapicavoli, 28, grew up in the kitchen, landing his first job at 14, acing the culinary arts program at Johnson & Wales University and at 21 becoming an executive chef. We recently caught up with the James Beard Rising Star Chef Award nominee and owner of Eating House in Coral Gables and Taperia Raca in Miami.

What was it like being on “Chopped” again?

“I knew the layout and how it

went, and felt more confident. I love going out there and putting Miami on a national level.”

What was the most challenging ingredient to prepare?

“The eel was really challenging.

I had to peel it and had never done that. I made a grilled eel with tomatoes.”

What will you do with the $50,000 prize if you win?

“I will invest in more businesses.”

Where do you enjoy dining—besides at your own restaurants?

“A few of my favorite places are Blue Collar and Zuma (in Miami).”

What inspires you?

“The city influences me with its flavors and culture. But I get inspiration everywhere.”

If you could cook for anyone in the world, who would it be?

“My grandfather. He passed away when I was 7, and I’d like him to see what I can do. And James Taylor—I love his music and feel like he’d like a lot of our vegetable preparations. I listen to a lot of his songs in the kitchen.”

If you weren’t a chef, what would you be doing?

“It would be something artistic and creative for sure, like in the clothing industry. I love men’s clothing and shoes.”

– Linda Haase

The Buzz by Felicia S. Levine Got a tip? Email the Editor at Felicia@bocaratonobserver.com

OCTOBER 2014

23

[OVERHEARD]

observed buzz

“

Coffee can bring people together. It’s fueled revolutions and played a part in history.

[BUSINESS]

COOKIE DOUGH

”

– Iain Yeakle, founder of Rabbit Coffee Roasting Co. in Riviera Beach, which uses beans from Guatemala and Ethiopia to create its rich brew.

Source: The Palm Beach Post

David Ferguson, 55, could give Cookie e

Monster a run for his money.

Because as the founder of The Mason Jar Cookkie Company in Wellington, eating sweet treats ts is part of the job. “My expertise is in sampling,”” quips Ferguson, aka Cookie-in-Chief, about his is role at the 3-year-old gourmet food company.

His line of pre-measured mixes allows the most challenged bakers to create made-from-scratch cookies, brownies, pancakes and granola by simply adding sticks of butter and a few eggs. “We created the perfect mixes so anyone can make delicious goodies from scratch,” he says.

His chocolate mixes are most popular, but you can also create your own combinations from 100 add-ins (everything from nuts to fruits to candies) and seven bases (including gluten-free and oatmeal cookie). There are 189,000 possible flavors, according to Ferguson.

“We see all kinds of crazy combinations like butterscotch and dates. I’m not crazy about

[STATS] David Ferguson

chocolate-covered sunflower seeds but chocolate covered sun some people like it,” he says. “I’ve learned that taste is in the eye of the beholder.”

Not only do the cookies taste delicious, but they look great even before they’re made. Layered mixes are sold in classic Mason jars that can be personalized.

They also come in jar-shaped pouches, and are available at Crate & Barrel via HSN, and at the company’s website, majorjarprovisions.com.

“This is the most dangerous workplace I’ve ever been in,” says Ferguson. “I’m buying a treadmill for Christmas and putting it in my office.”

THE AMOUNT OF SALES FLORIDA restaurants are projected to register in 2014.

Source: National Restaurant Association and Florida Restaurant & Lodging Association

[TREND]

DRESSED TO THRILL

GET REAL

Photo courtesy of FOX

So you say you’re a good cook.

Care to put it to the test on national television in front of chefs Gordon Ramsay, Joseph Bastianich and Graham Elliot?

FOX TV’s “MasterChef” reality series is seeking home cooks for Season 6 and will hold an open casting call on October 4 from 10 a.m.-6 p.m. at the JW Marriott Marquis at 255 Biscayne Boulevard in Miami.

Contenders should bring food and ingredients for one stellar dish, and will have three minutes to finish and plate it for the judges in the audition room (there will be no kitchen available for heating food and you’ll need to bring your own dishes and utensils).

Interested? Pre-register, and then download an application to be turned in at the casting call by visiting masterchefcasting.com. If you’re chosen for a callback, you’ll be told either at the time of your audition, or shortly afterward.

Break an egg!

T H E B O C A R AT O N O B S E R V E R

BILLION

– Linda Haase

[AUDITION]

24

$34.7

Not sure what to wear for the year’s spookiest holiday? According to Spirit Halloween, North America’s largest pop-up store with more than 1,100 locations—including Boca Raton, Delray Beach and Boynton Beach—these are the Top 10 costume trends for 2014. From whimsical and vibrant, to scary or just plain gross, there’s something for us all.

1. Disney “Frozen” characters, especially Elsa, Anna and Olaf 2. Disney princesses such as Ariel, Rapunzel and Merida 3. Nostalgic characters including Dr. Seuss’s Cat in the Hat and Where’s Waldo 4. HBO’s “Game of Thrones” characters 5. AMC’s “The Walking Dead” zombies and characters

6. Superheroes including Batman, Captain America, Spiderman and the Transformers 7. Teenage Mutant Ninja Turtles 8. Day of the Deadinspired costumes 9. Outrageous Halloween men’s suits 10. DIY costumes with themes around Harlequin, Burlesque, Punk, Leopard and more

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observed buzz

HEALTH AT HAND

Apps Help Make Weight Loss, Exercise And Food Shopping A Snap

BY SUSAN R. MILLER

Remember when you’d seek restaurant recommendations from friends, ask waiters which wines best complemented meals and read package labels to determine calorie counts?

Thanks to technology, that’s changing. The way we shop, consume and even track what we eat has come a long way with the explosive growth of smartphone apps. From choosing where to dine and buy groceries, to watching our weight and finding the perfect cocktail recipe, apps are our new best friends. Here are some favorites.

Yelp WHAT IT DOES:

Whether you’re seeking a fourstar restaurant, a place that delivers or a popular watering hole, this app tells you where to find it. Tired of the same old, same old? There’s a “hot and new” button of newly opened establishments. You can easily narrow your searches by neighborhood, distance, price, what’s open and when. You’ll find reviews and you can write your own as well. Yelp also offers maps, directions and contact info. This app isn’t exclusive to eateries. It provides information on all businesses, from gas stations and pet sitters to chiropractors and hair salons.

WHY WE CHOSE IT: It’s easy to use and all-encompassing. iPhone users can upload 3- to 12-second videos with their reviews (at press time the feature was coming for Android users).

PLATFORMS: iPhone, iPad and Android COST: Free

OpenTable WHAT IT DOES:

This is a lifesaver for making last-minute dinner reservations, providing information on 31,000 bookable restaurants in the United States, Canada and Mexico with a real-time reservation network. If

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you’re traveling, the “near me” feature lets you know what restaurants are close and have available tables.

You can also earn free meals by booking through OpenTable.

WHY WE CHOSE IT: It takes the hassle out of making last-minute reservations on a Saturday night.

PLATFORMS: iPhone, iPad and Android COST: Free

Grocery IQ WHAT IT DOES:

You know those scraps of paper you make your grocery lists on?

Throw them out. This app allows you to build your list from a database of millions of items. You can create a “favorite” list of necessities you purchase weekly, and there’s a coupon function so you can email, print and clip them. There’s a barcode function too, so you can scan items at home that you’ve already purchased and add them to your list.

WHY WE CHOSE IT: Saves time and money, and you don’t have to reinvent your grocery list every week.

PLATFORMS: iPhone, iPad and Android COST: Free

T H E B O C A R AT O N O B S E R V E R

ShopWell WHAT IT DOES:

Makes eating healthy easier based on an-

It makes wine newbies feel better about themselves.

PLATFORMS: iPhone, iPad and Android COST: Free, but pro version upgrade costs $4.99 WHY WE CHOSE IT:

swers to a series of questions regarding what you want to accomplish (i.e., weight loss, minimize trans fats and sugar intake). It even inquires about allergies and intolerances such as shellfish or gluten.

Then you scan items and it tells you whether or not they’re good choices based on your dietary needs and preferences. If not, it makes suggestions for alternative choices.

Then you can add them to your grocery list.

WHY WE CHOSE IT: This comprehensive app helps you make better shopping choices.

PLATFORMS: iPhone, iPad and Android COST: Free

Mixology WHAT IT DOES:

Want to know how to make A Kick in the Crotch or a Lemon Armageddon?

Mixology offers a database of more than 8,000 cocktail recipes broken down by name or liquor and mixer.

There’s a listing of hot cocktails and a “find a liquor store and bar” tab. You can also pick up bartending tips, tricks and terminology.

Click on “random” and shake your phone (to the sound of clinking ice cubes) and up pops a recipe.

WHY WE CHOSE IT: It’s great if you’re out with friends and want to try something new.

PLATFORMS: iPhone, iPad and Android COST: Free. If you upgrade for 99 cents you can save your own recipes to the app.

Vivino

My Fitness Pal

WHAT IT DOES:

WHAT IT DOES:

Most people don’t have the knowledge of a sommelier, which is why this app is so handy. Simply snap a photo of a wine label with your smartphone and voilà, up pops a plethora of information about the bottle’s contents. In addition to reviews, it also lists the average price, where you can buy it and a description of its taste and appearance. There’s also a food pairing recommendation and it allows you to post a review once you’ve tried it. For the true oenophile, the pro version allows you to track what’s in your wine cellar.

This fast, easy calorie counter helps you track and lose weight.

Simply set a goal for how much you want to lose, plug it in and it tells you how many calories you can eat daily to reach your goal, and by what date. There’s a daily diary for tracking food intake and it also tells you how many calories you’re burning through exercise.

WHY WE CHOSE IT: It includes more than 3 million foods in its database and helps determine how many calories are in a particular meal.

PLATFORMS: iPhone, iPad and Android COST: Free O

The Kaufman Katz Group at Morgan Stanley R. Jo Kaufman Executive Director Financial Advisor

Cindy Katz Morton Executive Director Financial Advisor

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CRC999149 09/14

observed trends

FEAST YOUR EYES

Gifts For Your Favorite Foodie (Or Treat Yourself!) BY FELICIA S. LEVINE 1. ZINNIA MEASURING CUPS allow cooks to create culinary masterpieces in style, featuring four multicolored, dishwasher-safe ceramic cups.

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2. POPCORN KERNEL AND SEASONING SETS created by culinary collaborators David and Patricia Beets pair four kinds of organic popcorns with tins of sweet or savory toppings—Pumpkin Pie, Dark Chocolate, Key Lime Pie and Cinnamon—great for party snacks or a decadent home movie night.

Available at uncommongoods.com 3. PADERNO SPIRALIZER turns apples, cucumbers, zucchini and other fruits and veggies into “noodles” that add texture to stir-fry meals and salads, or can be cooked to a pasta consistency. Available at williams-sonoma.com 4. CUP OF CAKE contains all the makings for an indulgent molten-center chocolate cake, including a 70 percent dark and silky Belgian chocolate soufflé mix, canola oil and simple instructions, all packaged in a reusable mug. Available at uncommongoods.com

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5. PAYARD ASSORTED MACARON BOX holds 2 lbs. of decadent French confections that resemble vibrant jewels. Produced by New York-based Francois Payard, the meringue-based cookies include vanilla, passion fruit, pistachio, raspberry and chocolate.

Available at saksfifthavenue.com

4 5

6

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observed trends

9

7

8

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6. NO KID HUNGRY CHEF SERIES SILICONE SPATULAS are designed by celebrity chefs such as Michael Voltaggio, Suzanne Goin and April Bloomfield, and benefit the Share Our Strength’s No Kid Hungry campaign.

Available at williams-sonoma.com 7. FESTIVE STRIPES CONDIMENT SET includes three colorful glass domes and a matching tray, ideal for serving party nibbles and delicate bites. Available at pier1.com

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8. MICROWAVE POPCORN POPPER is durable, eco-friendly and combines the convenience of microwave cooking with the freshness of fluffy popcorn—minus the unwanted additives and oils. Available at crateandbarrel.com 9. AROMA FORK lets you play with taste and smell by combining 24 oil essences— including banana, ginger and basil—that hit the back of the throat while you eat, thus tricking your mind into experiencing myriad flavor combinations. Available at uncommongoods.com 10. FLAVORS OF AMERICA SALT COLLECTION includes 11 gourmet salts that have been smoked with American hardwoods, infused with citrus, flavored with balsamic vinegar and packaged in clever test tube containers held in a handsome cedar case. Available at uncommongoods.com

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11. OMEGA VSJ843R JUICER makes a great gift for the healthy foodie with its smallfootprint and low speed, perfect for producing less pulpy, nutrient-dense drinks. Available at omegajuicers.com 12. DIAMOND PICKS SET adds glam to any party with oversized glass gems perched atop zinc picks that look almost too pretty to eat from. Almost. Available at zgallerie.com

OCTOBER 2014

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Photo courtesy of Rhino Doughnuts

observed la vida boca

PLAY DOUGH Rhino Doughnuts & Coffee Serves Funky Flavors With A Side Of Fun BY LYNN ALLISON ow about a little Death by Chocolate or Miami Cream with your coffee? Or, if you’re really adventurous, try the popular Maple Bacon flavor as you bask in the avant-garde decor at Rhino Doughnuts & Coffee in Mizner Plaza, the latest addition to Boca Raton’s gourmet snack scene.

H

“

Take all your preconceived notions about doughnuts and coffee and throw them out the window.

– Tom Prakas, co-founder

”

Entrepreneurs Tom Prakas and Davin Tran opened the funky spot last month, following the successful June launch of their initial storefront in Lauderdale-by-the-Sea. The partners plan to open three more Broward locations.

Prakas, 57, and Tran, 30, are no strangers to the local hospitality scene. Prakas has owned clubs in Ohio and South Florida, and is a restaurant broker and head of Boca-based Prakas & Co. His company was instrumental in developing mainstay eateries such as DeVito’s South Beach, Chops Lobster Bar, Firehouse Subs and Anthony’s Coal Fired Pizza. Houston native Tran has many years of project development and management experience, and has owned businesses in the areas of yachting, international import and export, tobacco and construction. Rounding out Team Rhino is Executive Pastry Chef Keith Freeman, formerly of Smith & Wollensky CAPTION: in Miami and the Boca Raton Resort Siggy Flicker & Club.

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IN THE MIX: Executive Pastry Chef Keith Freeman

As noted, these are not your grandma’s doughnuts. The Key Lime Pie flavor combines Key Lime and graham crackers. Another favorite is the Salted Caramel Glazed creation. For the adults-only crowd, Drunken Doughnuts are filled with Patron Margarita or Bailey’s Irish Cream. All Rhino’s doughnuts are 40 percent larger than average offerings, made with a “secret chef ’s recipe” and incorporate from-scratch fillings. They range in price from $1.39 to $1.99 for specialty creations.

“We worked for months coming up with a concept that would excite the palate but be kind to the pocketbook,” Prakas says.

The coffee’s a standout as well: Craft-brewed and exclusively roasted in small batches for the

most discerning clientele. “We scoured the nation for 100 percent Fair Trade coffee beans that are roasted just for us,” he adds.

They also whip up festive seasonal doughnuts and doughnuts for special occasions. “You can be sure this Halloween we’ll come up with a unique icing that smacks of fall spices,” Prakas says. “We even do made-to-order doughnuts given enough notice and volume. For example, we just made six dozen Ninja Turtle doughnuts for a customer.”

Besides weird and wonderful doughnuts, they serve Rhino Horns, an upscale version of the cronut, plus muffins, pastries and sticky buns.

A must try: the doughnut shakes and sundaes, which combine the flavored doughnut of your choice with Blue Bell vanilla ice cream, topped with freshly whipped cream and a cherry (a unique take on the DQ Blizzard).

The name Rhino, Prakas explains, evolved after brainstorming for a unique restaurant name that was both “hip and cool.”

“Nobody has a rhino as a logo so we wanted to be the first!” he says. “Take all your preconceived notions about doughnuts and coffee and throw them out the window. We’re pushing the limits of innovation and creativity.” O

Photos by Aaron Bristol

SWEET LIFE: Founders Tom Prakas and Davin Tran

observed la vida boca

ON WITH THE SHOW Former “What Not To Wear” Star Stacy London Still Helps Women Look— And Feel—Their Best BY EMILY J. MINOR or a decade, stylist Stacy London was on TLC’s “What Not to Wear,” telling us just that.

“Get rid of those high-waisted jeans and clunky shoes,” she preached. “Buy fitted jackets, dark wash denim and ballet flats.”

And we listened.

But when the show ended in 2013, she didn’t stop helping women polish their appearances. And she certainly didn’t abandon helping them with their self-esteem issues.

After all, she’s struggled with a few of her own.

In her book, “The Truth About Style” London, 45, writes candidly

F

CLOTHES CALL: Stacy London

“

I consider myself an empathist. I get to know your blind spots, the beliefs you have, the monsters you’ve created, and I take ’em on with you.

about her battle with body issues— even though today she’s slim and looks good in just about anything.

As a child, she suffered from psoriasis, losing her hair and battling embarrassment and shame. As a young adult, she developed body issues so severe she became anorexic.

So it’s no surprise that London, who will be the keynote speaker at this year’s 11th Annual Go Pink Luncheon on October 24 at the Boca Raton Resort & Club, helps breast cancer survivors recapture their confiCAPTION: dence. She can relate.

Siggy Flicker “I think it was hard for me to be 32

”

forthcoming at first because if you’re being presented as some kind of expert, you don’t want anyone to know the flaws which might undermine your authority,” London admits. “But the longer I was on the show, the more I realized how shame impacts us in so many ways and that shining a light on the things that scare us is the way to feel more connected.”

In London’s words, “We all have baggage.”

And when she takes the floor at Boca’s premier breast-cancer awareness luncheon to benefit Boca Raton Regional Hospital’s Lynn

T H E B O C A R AT O N O B S E R V E R

Women’s Health & Wellness Institute, she’ll discuss that baggage straight on.

Right now, she’s putting together some fall workshops for Look Good, Feel Better—a nonprofit that helps to improve the self-esteem of women undergoing cancer treatment. More than once on “What Not To Wear,” she and co-stylist Clinton Kelly helped mastectomy patients feel good again in their clothes.

“I consider myself an empathist,” says London, who works with the Triple Negative Breast Cancer Foundation and sometimes appears on NBC’s “Today” show sharing style tips. “I get to know your blind spots, the beliefs you have, the monsters you’ve created,

and I take ’em on with you.”

Indeed, after all those Friday nights of watching London and Kelly help America’s dowdily dressed women (and a few men) spruce things up, viewers might be sad about the show’s demise. But London says she was ready to go.

“There wasn’t anything we didn’t cover in 10 years,” says London, who would like to write another book and pick up a regular TV gig. “I guess if I miss anything, it’s the sense that we were helping people see themselves in a new way. But I still do that, just not every week.” O For more information about the 11th Annual Go Pink Luncheon, call 561955-4142 or visit brrh.com.

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[on screen in print on scene]

THE QUINTESSENTIAL ARTS REPORT

FAMILY DYSFUNCTION “This Is Where I Leave You” Left Us Laughing

BY BILL BOWEN

irst, make a list of every possible indelicate situation or topic that could arise when four adult siblings and significant others are forced to spend a week together consoling and being consoled by the grieving widow of their recently deceased dad.

Don’t leave out a single story about sibling rivalry, accidental and horrific viewing of parents’ private parts, menstruation commencement and the general angst of growing up.

And while we’re at it, pepper it with issues like marital infidelity, employment termination and the regrets of early loves left behind.

Sounds like a lot for one hour

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and 43 minutes, but that’s what you get with “This Is Where I Leave You,” a cascade of comic and romantic escapades from the

with their bad marital choices.

Jane Fonda is about as nontraditional in her role as the grieving widow as possible, with her enlightened views on extramarital sex, which her children find embarrassing, and her surgically enhanced breasts, so large they could save the entire family in a car wreck.

The other siblings in this mourning household are Paul Altman (Corey Stoll), the oldest, and Phillip Alt-

Don’t leave out a single story about sibling rivalry, accidental and horrific viewing of parents’ private parts, menstruation commencement and the general angst of growing up. And while we’re at it, pepper it with issues like marital infidelity, employment termination and the regrets of early loves left behind. start, when Judd Altman (Jason Bateman) walks in on a scene of debauchery in his own bedroom, to the finish, when he and his sister Wendy (Tina Fey) come to grips

man (Adam Driver), the youngest.

Paul has remained in the hometown and worked in the family business, of which the other siblings now stand to inherit their share.

As they sit shiva, they all agree that this Jewish tradition hardly seems appropriate in their family, which, as Wendy notes, is sitting shiva right where they put the Christmas tree. But their distressed and ridiculously buxom mom insists, and they all go along.

Director Shawn Levy (“Night at the Museum,” “Real Steel”) keeps the plot (based on the best-selling book by Jonathan Tropper) moving along, injecting sometimes contrived hilarity while two-time Oscar-winning Fonda is a good sport in the comedic mileage her surgical endowments inspire, turning almost every hug into a sight gag. Then again, she’s never been conventional. (Anyone remember “Barbarella”?)

A varied cast of wives (Kathryn Hahn, Abigail Spencer), girlfriends (Rose Byrne, Connie Britton) and boyfriends (Timothy Olyphant, Dax Shepard) all suffer or witness varying degrees of infidelity or mistreatment as this family eventually reveals its almost universal profound unhappiness and the crazy mother ends up seeming the most sane. O RATED R: For language, sexual content and some drug use RUNNING TIME: 1 hour, 43 minutes OCTOBER 2014

35

media in print

They say truth is stranger than fiction, but in this case it’s also scarier. Jay Anson’s terrifying true account of the Lutz family’s short-lived stay in their new Long Island home will keep you engrossed to the very last spooky sentence.

TWICE THE FRIGHT Creepy Best-Sellers Coming To A Theater Near You BY LINDA HAASE There’s nothing like curling up with an engrossing horror novel to usher in fall and Halloween. Except maybe, cozying up with a tub of popcorn and checking out the film version. We’ve rounded up six books, all of which recently have been released as films, or are about to. All may inspire you to sleep with the lights on. Is the book always better than the film? You decide.

Gone Girl

The Maze Runner

By Gillian Flynn

By James Dashner

Suspense writer Gillian Flynn knows how to frighten her readers. We agree with the Chicago Tribune’s assessment of her work: “She draws you in and keeps you reading with the force of a pure but nasty addiction.” Flynn’s best-selling thriller “Gone Girl” certainly proves that point. It’s the kind of book you can’t put down—unless of course, you get up to make sure the doors are locked. The innocuous plot slowly turns to sheer terror after a wife goes missing on a couple’s fifth anniversary and the townfolk begin to wonder if her husband killed her. The book has been made into a film that’s scheduled for release this month, starring Ben Affleck, Rosamund Pike, Neil Patrick Harris and Tyler Perry.

This heart-pounding book (the first in a trilogy) spent a year on The New York Times’ best-seller list and for good reason—it captured the imagination of readers of all ages worldwide.

Its premise is rather simple: A teen awakens and finds himself in a massive maze, with no memory of his past other than his name. His only hope of escape is to piece together fragments of his life and the clues he finds in the labyrinth. There’s just one problem: No one has ever made it out alive. Fans of “The Hunger Games” will enjoy this shocking tale that Kirkus Reviews calls “heart-pounding to the very last moment.” The film was released last month, starring Dylan O’Brien, Kaya Scodelario, Aml Ameen, Will Poulter and Thomas Brodie-Sangster.

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beauty in the

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media in print

Suspense writer Gillian Flynn knows how to frighten her readers. We agree with the Chicago Tribune’s assessment of her work: “She draws you in and keeps you reading with the force of a pure but nasty addiction.” Flynn’s best-selling thriller “Gone Girl” certainly proves that point.

The Amityville Horror

Dracula

Dark Places

Child of God

By Jay Anson

By Bram Stoker

By Gillian Flynn

By Cormac McCarthy

They say truth is stranger than fiction, but in this case it’s also scarier.

Jay Anson’s terrifying true account of the Lutz family’s short-lived stay in their new Long Island home will keep you engrossed to the very last spooky sentence. It’s the story of a brave family who overlooks the sordid history of their dream house (where the previous owner slaughtered his family) but after 28 days of encountering evil spirits, ghosts and other hauntings, flees in terror.

“This book will scare the hell out of you,” promises The Kansas City Star.

So will its newest film incarnation, “Amityville, The Awakening,” which is scheduled for a January 2015 release starring Jennifer Jason Leigh, Bella Thorne and Madison Pettis.

Although this classic book was published in 1897, it’s just as alarming (maybe more so) than many modern-day horror tales. Stoker weaves a spellbinding story of English solicitor Jonathan Harker’s business trip from hell, when he’s held prisoner in a grim castle by a seemingly charming count that turns into a vampire, and then gets attacked by three phantom women who leave puncture wounds on his neck. While he manages to escape, his horror has just begun. The book has spurred countless film and stage adaptations.

The latest is “Dracula Untold,” a movie due out this month starring Luke Evans, Dominic Cooper and Samantha Barks. The film, which is predicted to keep viewers glued to their seats, portrays the origin of the indomitable Count Dracula.

Here’s another novel by the talented Gillian Flynn about to become a film.

“Draw a picture of my soul and it’d be a scribble with fangs,” is how protagonist Libby Day describes herself in this page turner. She was 7 years old when her mother and two sisters were murdered in the infamous “Satan Sacrifice of Kinnakee, Kansas,” and she remembered enough to testify against her 15-year-old brother.

Fast-forward 25 years and a secret society obsessed with notorious crimes confronts her with questions about the horrific event and, in a quest for the truth, she revisits that day. And when the ugly truth emerges, she becomes even more terrified. The New York Times calls Flynn’s book “a nerve-fraying thriller.” We expect the same from the film, which stars Chloë Grace Moretz, Charlize Theron and Christina Hendricks and is scheduled for a November release.

This chilling novel by Pulitzer prize-winning author Cormac McCarthy delves into the life of a violent outcast who haunts the hillsides of East Tennessee after being released from jail for a false rape conviction. The book, which is set in the 1960s, is as alarming as it is compelling. The jacket explains: “While telling his story, McCarthy depicts the most sordid aspects of life with dignity, humor and characteristic lyrical brilliance.” The film was released in August and this month will be available on DVD. It stars Scott Haze, Tim Blake Nelson, Jim Parrack and James Franco. The Washington Post called it a “spare and unsparingly horrific portrait of depravity.” O

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TM

RO AL PALM PLACE TM

Your Style For Life

TM

Ĝ ȱ ȱ

media on scene

SHINING STARS Earth Wind & Fire Brings Soul To Hard Rock Live

BY LINDA HAASE

nyone familiar with songs such as “September� and “Shining Star,� the classic, catchy Earth Wind & Fire tunes knows how this band can mesmerize with its soulful sound.

The group, which has been around since the ’70s—and was inducted into the Rock and Roll Hall of Fame in 2004—effortlessly blends rhythm and blues, jazz, rock and funk.

Now they’ll bring their big sound to the Seminole Hard Rock Hotel & Casino’s Hard Rock Live at 8 p.m. on October 15. Judging from reviews of the tour so far, fans are in for a good time. “The 90-minute feel-good show was full of the often-joyous, uplifting

A

jams Earth, Wind & Fire are known for,� writes the St. Louis-Dispatch. “Their classics never get old, even when a song has a dated title, such as opening number ‘Boogie Wonderland.’ Songs such as ‘Sing a Song,’ and ‘Serpentine Fire’ ignited the proceedings early and got the adrenaline pumping for other deep strolls down memory lane that included ‘Saturday Night,’ ‘On Your Face,’ ‘Sun Goddess’ and ‘Evil.’�

The popular musicians have garnered many honors and accolades over the years, including six Grammys, four American Music Awards, the BET Lifetime Achievement Award and the Legend Award at the Soul Train awards show, among oth-

ers. Rolling Stone magazine called the band, “innovative yet popular, precise yet sensual, calculated yet galvanizing, Earth, Wind & Fire changed the sound of black pop in the 1970s.�

The band last year released its 20th studio album, Now, Then & Forever—their first in eight years.

They’ve managed to stay in the limelight via social media. Founder Maurice White no longer tours with the group, but keeps busy behind the scenes composing songs and getting the word out online.

“As we see today’s technology uniting the World Wide Web sometimes it seems like the hearts of men are growing more distant from each other,� White writes on the band’s website. “It is my hope that this music will continue to tie past to future, remind us of the love that united us to our ancestors, to our descendants and to each other.� O For more information, call 954-797-5555 or visit hardrocklivehollywoodfl.com.

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media on scene

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and summon the courage to live it.”

When Oprah Winfrey utters those words, people listen.

The 60-year-old author, actress, philanthropist and inspiration to millions is taking her words of wisdom on the road as part The Life You Want Weekend, a tour designed to “engage, encourage and empower” which will stop at AmericanAirlines Arena on October 24-25.

There’s a lot of ground to cover in this two-day event that promises to uplift participants. “It’s about living the life you want, because a great percentage of the population is living a life that their mother wanted, that their husband wanted, that they thought or heard they wanted,” Winfrey told The Hollywood Reporter, adding that she will use the platform to push themes of “empowerment, resilience and authenticity.”

The first day will feature Winfrey in an intimate one-woman show presenting her personal story and insights on life. And there are many: Raised in poverty (she didn’t own

her first pair of shoes until age 6) and sexually abused, her childhood was traumatic. But she persevered: She was voted most popular in high school, made her debut as an actress in the 1985 film “The Color Purple,” captured worldwide audiences with her long-running talk show and was awarded the Presidential Medal of Freedom in 2013 by President Barack Obama.

Also featured during the weekend will be fellow trailblazers including Iyanla Vanzant, star of OWN’s hit series “Iyanla Fix My Life,” Elizabeth Gilbert, best-selling author of “Eat Pray Love,” Pastor Rob Bell, named one of Time magazine’s 100’s Most Influential people, and (in some cities) author and pioneer in mindbody medicine Deepak Chopra.

Says the event’s website about the weekend: “Not only will you see the possibilities of a new life— the life you want—you’ll leave transformed and ready to take charge and make it happen.” O For more information, call 786-777-1000 or visit aarena.com.

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OUT WITH A BANG Mötley Crüe Brings Final Tour To Hard Rock Live BY LINDA HAASE f you haven’t seen Mötley Crüe in concert you’re in for an experience at Seminole Hard Rock Hotel & Casino’s Hard Rock Live, when the heavy metal band takes the stage for 8 p.m. shows on October 17-18. The shows are part of the band’s final tour (appropriately called “The Final Tour”), because, as their website says, “all bad things come to an end.”

The band is expected to perform their biggest hits, including “Kickstart My Heart,” “Dr. Feelgood” and “Home Sweet Home,” all accompanied by an elaborate production with flames, cannon blasts, sparks and special guest star Alice Cooper.

The show has electrified audiences in previous stops.

“If indeed this truly is the end, it’s a hell of a way to go,” writes the

I

Milwaukee Journal Sentinel.

The band, which has been around since the ’80s, has sold 100 million albums, has survived the music biz for 33 years (reinventing itself along the way)—and as Billboard notes, enjoyed “countless acts of debauchery.”

And despite the challenges encountered during three decades of the hard-partying rock ‘n’ roll lifestyle, the group retains its original members: Nikki Sixx, Vince Neil, Tommy Lee and Mick Mars.

Not only have they churned out

hit after hit, but have published five New York Times best-selling books, including “The Heroin Diaries” and “This Is Gonna Hurt” by Sixx, “Tommyland” by Lee, “Tattoos and Tequila” by Neil and “The Dirt, Confessions of the World’s Most Notorious Rock Band,” a group effort being made into a movie.

“Knowing that we’re on what is Mötley Crüe’s final tour is emotional for fans and the band alike, but we want this tour to be a celebration of three-plus decades of the band and our music and we’re here to give our very best and push it over the edge one more time,” Sixx writes on the group’s website. “We’ve always done things our own way in Mötley Crüe and this will be no exception. Going out on top allows us to do what we always set out to do and that is to leave our legacy intact.” O For more information, call 954-797-5555 or visit hardrocklivehollywoodfl.com.

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POWERFUL PAIR

Enrique Iglesias And Pitbull Take Over AmericanAirlines Arena BY LINDA HAASE ans of Enrique Iglesias and Pitbull are in for double the fun when the energetic musicians share the stage at 8 p.m. on October 25 at Seminole Hard Rock Hotel & Casino’s Hard Rock Live and at 7:30 p.m. on October 26 at AmericanAirlines Arena as part of a 15-city tour.

The shows will highlight the diverse talents of rapper Pitbull and singer/songwriter Iglesias, both of whom call Miami their home. Pitbull, known for his infectious lyrics and, most recently, his new single “Fireball,” is sure to be dressed in one of his trademark tailored suits.

The singer, who opened for the World Cup and hosted the American Music Awards, is also a well-known businessman and philanthropist who helped create the Sports Leadership and Management Academy, a charter school in Miami with a sports-based curriculum.

As for his concerts?

“When you come and see me ...

I want you to escape,” he said while being profiled on a CNN Spotlight.

“No mortgage. No bills. No baby mama drama. No child support. No economy messed up. No war. No terrorists. Just come here and lose

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T H E B O C A R AT O N O B S E R V E R

your mind and enjoy.”

“Pitbull is only going to get bigger,” Rolling Stone journalist Simon Vozick-Levinson writes. “He’s someone who’s not going to stop until he takes over the entire world.”

The same might be said for Iglesias, son of the iconic Latin singer Julio Iglesias. Iglesias, whose first live performance was in “Hello, Dolly!” while attending private school in Miami, also performed songs at local restaurants while attending school—gigs he kept secret from his parents. The enterprising Iglesias was so intent on being successful without help from his famous father that he sent music demos to producers under the name Enrique Martinez.

And make it he did. He’s had 16 No. 1 songs and Billboard has dubbed him “The King of Latin Pop” and “The King of Dance.”

Iglesias performs in Spanish and English, and recently released his first bilingual album, Euphoria. O For more information, call 786-777-1000 or visit aarena.com, or call 954-797-5555 or visit hardrocklivehollywoodfl.com.

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[relations parents destinations]

A GUIDE TO PERSONAL GROWTH

DAILY BREAD

How A Culinary Couple Learned To Work Together (And Stay Married) BY EMILY J. MINOR atthew and Aliza Byrne run a restaurant together, which is to say they eat, drink and breathe work. And kids. And the dog. And the house.

And more work.

Did we mention they work together?

The couple with two young boys and an ever-evolving five-year professional plan opened Kitchen in West Palm Beach last October. It was their dream.

“I love to entertain and people were always like, ‘Oh my God, this is so good,’” Aliza recalls.

What? It was just grilled fish and veggies, she’d say.

But with her husband in the kitchen—or is that Kitchen?—the meals weren’t just good. They were off the charts.

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“ Photo courtesy of Kitchen restaurant

He would be in the worst mood. I couldn’t even deal with it. I just wanted him to go away.

– Aliza Byrne

For years, the couple from Philadelphia had spent winters in Palm Beach, working for well-to-do clients. For a while, Matthew was the estate manager and chef for Tiger Woods, a guy who eats for fuel, he says with a laugh.

“He’s not a foodie, that’s for sure,” Aliza adds.

”

Still, getting the gig to cook for Woods is a pretty good one, and it laid the foundation for them to step out on their own.

So they did. After a permanent move to Florida, they puffed out their chests, set aside their nerves and opened the restaurant that is getting rave reviews. (Even from former New

York Mayor Rudy Giuliani.)

But behind his good food and her pretty smile, there’s this thing called reality. And while they say they love working together—it’s not always perfect.

In the old days, when Matthew was cooking for private clients, he could go home and forget about work. “I could share what I wanted and keep the rest to myself,” he says.

But if you’re running a restaurant together, well, that’s not so easy.

Before the restaurant, and before they married, Aliza worked in public relations. It was natural for her to take over the “front end” of their business.

That is, she’s in charge of the way the restaurant looks and feels, from the moment customers step in.

“I would sometimes host resentment about Matthew, because I always had to be on,” she says. “Every night, I have to be out there, looking pretty.”

Even when she doesn’t really feel like it.

OCTOBER 2014

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life relations

Photos by Lola Photo

It’s hard to know just how many couples are like the Byrnes. But needless to say, it’s a growing number.

With the downsizing at many big American corporations leading to a large number of workers being selfemployed, more couples are making their bread and butter through joint ventures, according to a recent study by the Pew Institute, which verifies the increasing trend.

Robin Akdeniz, a licensed clinical social worker in Boca Raton who also teaches at Florida Atlantic

“

A husband and wife relationship is an intimate one and when you bring that into the work environment and you’re surrounded by co-workers and subordinates that can be uncomfortable. As with many things in marriage, good results come from good communication. Without lots of honest talking, it can all be for naught.

– Robin Akdeniz, licensed clinical social worker, Boca Raton

University, says sharing a workplace calls for establishing boundaries and setting up specific roles.

“The very first thing I would focus on in the beginning would be the roles, and having respect for those roles,” she says.

The Byrnes did that at the restaurant. He’s in charge of the kitchen, or the back. She’s in charge of the seating area, or the front.

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”

But even with established responsibilities, Akdeniz says there’s another complication that’s important to iron out. That is, transitioning from husband and wife to co-workers.

“It would be important to have those roles defined as well,” she points out.

In other words, no fighting about the kids, the dog or the inlaws at work.

T H E B O C A R AT O N O B S E R V E R

No hugging or kissing on the job, either.

“A husband and wife relationship is an intimate one and when you bring that into the work environment and you’re surrounded by coworkers and subordinates that can be uncomfortable,” she says.

As with many things in marriage, good results come from good communication. Without lots of honest talking, it can all be for naught, Akdeniz says.

Aliza and Matthew learned that, firsthand.

The teaching moment—at least, they turned it into a teaching moment—came once a month after Matthew’s Tuesday meeting with the bookkeeper.

“He would be in the worst mood,” Aliza says. “I couldn’t even deal with it. I just wanted him to go away.”

How did they handle it? Instead of putting their heads in the sand and

pretending those Tuesdays didn’t exist, they took action. Together.

Rather than meeting with the financial guy and then going straight to work, which is always operating at break-neck speed, Matthew started scheduling those meetings on Wednesdays, when the restaurant was closed. That way he could have his meeting, then have time to decompress, process things and work through the stress.

“It worked,” Aliza says.

What also works is the setup the Byrnes got into place before they even opened the restaurant. Their home is nearby, so commuting is never a hassle. Their kids’ school is also close, and the neighborhood provides a good “village” for their boys. And most of all, their personalities mesh nicely.

“Matthew is amazing,” she says.

He adds, “Her zest for life is probably what keeps me alive.” O

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life parents

to Port St. Lucie. If you want them to steer clear of unhealthy foods, model healthy habits.

“Small kids are like sponges,” says Koerber, a board-certified specialist in pediatric nutrition. “The baby is watching mommy. If the parents don’t want to change (their diets), the child is pretty much doomed.”

“

Small kids are like sponges. The baby is watching mommy. If the parents don’t want to change (their diets), the child is pretty much doomed.

”

– Tania Koerber, board-certified specialist in pediatric nutrition

KIDDIES SEE, KIDDIES DO

If You Want Your Children To Eat Right, Set A Healthy Example BY DIANNA SMITH ost parents have myriad mental checklists to mark off when it comes to caring for their children.

Bath? Check. Dressed? Check.

Backpack? Ditto.

Nutritious lunch? Sort of.

The healthy part of any meal always stumps me because my children prefer potato chips to carrots and apparently other kids are following suit. According to the Cen-

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ters for Disease Control and Prevention in Atlanta, Ga., childhood obesity has more than doubled in children and quadrupled in adolescents during the past 30 years.

That’s likely due to the popularity of greasy fast food and anything processed that’s covered in cheese, chocolate or salt.

I don’t want my two kids to be overweight (not that any parents actually wish that for their children).

T H E B O C A R AT O N O B S E R V E R

But even today as an adult nearing 40, I have to remind myself daily to overlook the bagels smothered with cream cheese and the soft glazed donuts in the bakery aisle, and instead make a beeline for the apples and snow peas.

After trying to lose the many (many) pounds I gained with both pregnancies, I finally get that my body is like a car that needs the right kind of fuel in order to survive a long life. But try telling that to a kid. It’s like trying to explain to my 3-year-old why he only has one birthday a year.

Instead of telling your children, show them, says nutritionist and registered dietician Tania Koerber, who serves clients from Boca Raton

She says most children acquire their eating habits between the ages of 3 and 7. After that, it’s much more difficult to change those habits. So the earlier you start your kids eating fruits and vegetables, the better. These foods have vitamins and minerals that you can’t get from a supplement, and keep you full longer. They also help prevent things like constipation and even diabetes.

She works with many children who become sick from overloading on sugar and starches, with the results being high cholesterol, hypertension and Type 2 diabetes (becoming more common in kids due to bad eating habits).

So how can parents help their kids, besides modeling good habits?

Koerber suggests getting kids excited about healthy foods. Let your children explore vegetables and learn about the different textures. Let them break lettuce in their hands or shuck corn on the cob. Take them to farmers markets or grow a vegetable garden in the backyard. When preparing veggies, top them with a bit of brown sugar, a little butter or even some cheese.

Give them flavor and maybe your kids will go for it.

life parents But, Koerber warns, don’t expect change overnight.

“Kids don’t start saying, ‘I love spinach and broccoli,’ and a 3-yearold will not be eating salad,” she says. “The key is to be consistent and patient every day. Your expectations should be to offer them the foods and never force or bribe. That’s the worst thing a parent can do.”

A recent study published by the Journal of Consumer Research revealed that children ages 3-5 who were told a certain food made them healthy and strong were less likely to eat it. They were, however, likelier to eat food that they were told tasted good—which is how we hope they’ll view fruits and vegetables. You want them to find these foods appealing on their own.

Sheila DiGiovanni of Wellington is a mother of two girls, ages 10 and 13, and a health and wellness coach and owner of FITNEW, a mobile fitness business. She knows what it’s like to be forced to eat foods she didn’t like as a child; her parents did it to her and it backfired. It became a control issue and DiGiovanni wanted to be in control of what she ate.

Now she lets her kids be in control, too.

She lets them decide what to put in their growing bodies. She

almost always provides options of fruits and vegetables but if they decide to eat junk food, she says, they’re usually tired and lazy by the end of the day.

“I’ll let my little one have a bad day of food and guess what? She feels rotten so she eats better the next day. She’s in control. It’s her decision,” DiGiovanni says.

But, for this family, being

“

I’ll let my little one have a bad day of food and guess what?

She feels rotten so she eats better the next day. She’s in control. It’s her decision.

”

– Sheila DiGiovanni, health and wellness coach and owner of FITNEW, Wellington

healthy isn’t just about what they eat. It’s also about movement.

Their mother gives them a daily workout routine of three exercises that take a total of 15 minutes.

They’ve done mountain climbers, jumping jacks, rope jumping and suicide sprints. The girls make it a game to see who can finish first.

One of them even had a fitnessthemed birthday party, where kids decorated water bottles and played a game that included blind taste tests of healthy foods. And, of course, a fitness party wouldn’t be complete without a little exercise.

DiGiovanni’s passion for healthy living is why she created FITNEW, which caters to people who don’t have time for the gym or who might need a little push. She travels to her clients’ homes and works with them to create plans that fit their schedules.

She’s also hoping to start a kids’ fitness program in Palm Beach County where she exercises with children at a park twice a week.

“What I found is not only do they get the exercise they need, but their self-esteem goes from zero to 10,” she says. “It’s amazing the

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T H E B O C A R AT O N O B S E R V E R

glow that comes across their faces with that accomplishment.”

DiGiovanni says that we’re in a state of emergency when it comes to the health of today’s children.

And the only way to change it is for the parents to get moving—literally.

Exercise with your kids. Plan active play dates. Let them be part of the cooking process, from picking vegetables to turning them into delicious hot meals.

And remember to bypass the bagels and donuts.

I know it’s hard. But it gets easier.

And in the long run, you and your children will be grateful that you did. O

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life destinations

DYNAMIC DINING Royal Caribbean International’s Quantum Of The Seas To Offer Culinary Adventure SUSAN R. MILLER or many travelers, dining is what it’s all about. Vacationers these days seek to dive into adventure not just feet first, but palate first as well. With that in mind, the savvy folks at Miami-based Royal Caribbean International have taken epicurean adventures to new heights. When their latest megaship, Quantum of the Seas, sets sail on its maiden voyage this November, it will offer a more modern, flexible approach to the traditional formal dining for which cruise ships are known.

Quantum of the Seas will boast a whopping 18 restaurants, with

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celebrity foodies such as British chef and restaurateur Jamie Oliver, James Beard award-winning chef Michael Schwartz, “Biggest Loser” chef Devin Alexander and Cornelius Gallagher, Royal Caribbean International’s director of Food and Beverage, who is responsible for the culinary oversight of the cruise line’s 21-ship fleet. This also includes a reimagined main dining room, which on other ships traditionally holds anywhere from 2,000 to 2,500 seats, but has here been divided into five full-service restaurants, each with its own distinct concept.

The whole idea behind the new

T H E B O C A R AT O N O B S E R V E R

culinary initiative, which Royal Caribbean International has dubbed “Dynamic Dining,” is that there are no set meal times or required formal nights. Rather, guests call the shots.

The cruise line has developed a powerful new reservation system that allows passengers to decide when, where and with whom they dine.

Reservations can be made online before boarding, or during their vacation, using a new Royal iQ app.

The ship’s five main restaurants are all full-service and complimentary. The American Icon Grill features your favorite comfort foods, with everything from classic burgers and surf n’ turf to southern buttermilk fried chicken. Chic features contemporary cuisine using made-from-scratch ingredients and sauces (the Mint-Crusted Lamb Chops and Pan-Roasted Diver Scallops sound divine). Silk, a Pan-Asian eatery, serves entrees such as Curried Lamb and Crispy Beijing Duck. At The Grande, the ship’s only formal venue, guests can dress up and dine on Chateaubriand Wellington and Grecian Grilled Salmon.

Coastal Kitchen, which caters to the ship’s suite guests, fuses Mediterra-

nean influences with ingredients from California’s farmlands (popular dishes include Seared Scallops and HerbCrusted Chicken).

Prefer something casual? There are informal complimentary restaurants as well. The Windjammer Marketplace features a global culinary pavilion with food stations that prepare guests’ food to their liking. The Café @ Two70°, named for its 270-degree panoramic ocean views, offers soups, salads and sandwiches. The SeaPlex Dog House—the first food truck at sea—serves gourmet sausages, brats and hot dogs. If you’re looking for an authentic New York pizzeria experience, Sorrento’s serves fully loaded pies, while Café Promenade offers snacks, pastries and sandwiches throughout the day.

The remaining specialty restaurants are available for a cover charge ranging from $15-$35 depending on where you dine. They include Wonderland, a molecular gastronomy restaurant concept described by the cruise line as “an elaborate feast for the senses,” where chefs create a “dreamscape of never-before-seen

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life destinations fare.” The menu includes Smoked Salmon Eggs, Truffled Egg in the shell and desserts like Arctic Equator Chocolate and Nitro Fruits—flashfrozen fruit, Greek yogurt sorbet and wildflower honey ice cream.

Others include Jamie’s Italian, which features Chef Oliver’s rustic signature Porchetta and Aubergine Parmigiana; Michael’s Genuine Pub, Chef Schwartz’s gastropub serving small plates and craft beers, including his own classic American ale, Michael’s Genuine Home Brew; Devinly Decadence at Solarium Bistro, offering healthy, low-cal options such as Buffalo Grilled Chicken Salads and Chinese Pepper Steaks; Chops Grille, a traditional steakhouse with contemporary flair, and one of Royal Caribbean International’s hallmark restaurants; Izumi Japanese Cuisine, serving sushi and sashimi, and

The ship will boast a whopping 18 restaurants, with celebrity foodies such as British chef and restaurateur Jamie Oliver, James Beard award-winning chef Michael Schwartz, “Biggest Loser” chef Devin Alexander and Cornelius Gallagher, Royal Caribbean International’s director of Food and Beverage, who is responsible for the culinary oversight of the cruise line’s 21-ship fleet.

Johnny Rockets, where guests enjoy burgers and fries while rocking out to music from the 1950s and 1960s.

When not eating and drinking (or thinking about eating and drinking), Quantum of the Seas offers guests mind-blowing entertainment. North Star, a jewel-shaped capsule, takes you 300 feet above sea level, providing 360-degree views of the ocean and ship. The SeaPlex is a giant indoor playground for the whole family where guests can play basketball, soccer, table tennis and Xbox live, attend circus school to experience a flying trapeze, roller skate or ride bumper cars—both firsts at sea. For adventure seekers, there’s a skydiving simulator, and FloRider, a 40-foot-long surfing simulator. Or, if you’re looking for a 58

little gambling action, check out Casino Royale with its dazzling lights, slots and tables. Guests looking to kick back and relax can also do so at Music Hall, with live performances by bands, musicians and DJs, theme night parties and more.

There’s plenty parents and kids can enjoy together and Royal Tots too, including the Royal Babies program, a shipboard Mommy (or Daddy) and Me playgroup. And because Royal

contact For more information about Royal Caribbean International’s Quantum of the Seas, call 866-562-7625 or visit royalcaribbean.com/ quantumoftheseas.

T H E B O C A R AT O N O B S E R V E R

Caribbean International has a relationship with DreamWorks, kids are treated to experiences with Shrek and Fiona, Po from “King Fu Panda,” the Penguins of “Madagascar” and other favorite DreamWorks characters during their vacation. They can enjoy character breakfasts, original live vignettes at the Esplanade, an all-new Madagascar-themed H2O Zone aqua park and watch films in the ship’s 3D theater or in their staterooms.

If you need a bit of respite from the kids, send them to the awardwinning Adventure Ocean youth program, where they can watch shows, draw and play games, or to the onboard nursery while you visit the adults-only Solarium pool. By the way, if you notice a 30-foot magenta polar bear on deck, you haven’t had too many piña coladas: it’s an 8-ton sculpture commissioned from

Denver-based artist Lawrence Argent. Now, if you see a polka-dotted purple elephant, it’s time to sober up.

Quantum of the Seas, which accommodates 4,180 guests at double occupancy, will spend its inaugural season sailing from Cape Liberty in Bayonne, N.J. and will offer seven- to 12-night cruises throughout the Caribbean and Bahamas. Beginning June 2015, the ship will offer three- to eight-night cruises from Shanghai to Japan and Korea. Sister ship Anthem of the Seas, which launches in spring 2015, will spend its inaugural season sailing from Southampton, Hampshire in the United Kingdom before repositioning to Cape Liberty. Royal Caribbean will help arrange your flights and transportation from South Florida through its ChoiceAir program. O

Smile, you’re family.

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GLAM GETAWAY W Los Angeles-Westwood Offers Vacations Fit For A Celebrity SUSAN R. MILLER estled at the foothills of Beverly Hills between ritzy Rodeo Drive and Santa Monica’s iconic beaches, W Los Angeles-Westwood epitomizes California’s casually glamorous lifestyle. Comfortable, quiet, well-appointed and offering superlative service, the AAA-rated Four Diamond property is located across from the University of California, Los Angeles, making it a great place to stay if visiting the campus.

Now W Los Angeles is about to become even more enticing. The ho-

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hotel: From the 400-square-foot Wonderful Studio, with its comfy sofa and Eames office chairs and desk, to the 1,400-square-foot Extreme Wow Suite, with an intimate screening room, 72-inch plasma screen TV and seating for eight. The hotel also provides a host of accommodations for celebrities promoting films, so there’s always the chance you’ll see one of your favorite Hollywood hunks or starlets hanging out in the hallways (this is L.A., after all).

Need a restaurant recommendation— or anything else, for that matter? All W Hotels have a Whatever/Whenever attitude (actually that’s the name of their signature concierge service). Just let them know what you need, and they aim to deliver on or off site (as long as it’s ethical, legal and moral). tel is in the midst of redesigning its 258 guestrooms, which are expected to be revealed in 2015. There’s a suite for every taste at the 16-story 62

The folks at W Los Angeles realize that traveling can take a toll on the appetite—and they’ve got you covered. Every room offers W’s sig-

T H E B O C A R AT O N O B S E R V E R

nature Munchie Box—a new twist on the traditional mini bar, stocked with craft beer, premium liquor and California-sourced snacks.

There are plenty of dining options, too: Start your morning in the W Cafe with a cup of coffee or a refreshing glass of California orange juice. In the lobby there’s

Whiskey Blue, a favorite of the local hip crowd, and a great bar for relaxing and unwinding.

The Ninethirty—would it be called the Sixthirty on the East Coast?—features Modern American cuisine by Chef Dakota Weiss.

Start dinner with the Baked Kunik Goat Cheese with truffle honey and

life destinations

grilled bread, followed by the Drunk Mussels made with white wine and served with chipotle, hominy and grilled flatbread. Prefer dining alfresco? Check out The Backyard, an outdoor restaurant and poolside lounge surrounded by lush gardens.

Menu favorites include Truffled Fried Chicken with mac 'n' cheese and the Backyard Cheeseburger.

Need a restaurant recommendation—or anything else, for that matter? All W Hotels have a Whatever/Whenever attitude (actually that’s the name of their signature concierge service). Just let them know what you need, and they aim to deliver on or off site (as long as it’s ethical, legal and moral). And since W Los Angeles is pet friendly, they’ll provide custom pet beds, food and water bowls, and special bedtime treats for dogs and cats, as well as dog sitting, walking and grooming services, or scoops and litter boxes.

(Sorry: No pets over 40 pounds.)

The hotel offers amenities galore.

The pool area, which is aptly named, Wet, features shady private cabanas 64

and a bar crafted from a 1963 vintage Airstream trailer. It’s a happening place year-round: During summer there are poolside workouts, evening parties and monthly weekend fashion shows featuring exciting designers. In winters’ past, Wet has turned into Chill, a hybrid ice-skating rink with cabanas serving as chalets offering Champagne, which guests can enjoy while sitting beside blazing fire pits. And because the pool is heated, guests can swim year-round.

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contact W Los Angeles–Westwood is located at 930 Hilgard Avenue, Los Angeles, Calif.

For more information, call 310-208-8765 or 888-627-7135, or visit starwoodhotels.com.

T H E B O C A R AT O N O B S E R V E R

decadence, check out Bliss, the 7,000-square-foot spa which offers Movie While You Manicure nail stations and its legendary Brownie Buffet with decadent chocolate delights. Unique treatments include a Carrot and Sesame Body Buff and Shoulder-to-Shin Hot Salt Scrub.

For the metrosexual, a Manly-Cure begins with a hot cream hand massage, followed by a cuticle-sprucing session, nail buffing and shaping.

After indulging at the Brownie Buffet, you may want to check out Fit, the 24-hour fitness facility offering everything from elliptical cross trainers to free weights and other state-ofthe-art workout equipment.

Of course, you can’t visit Los Angeles without checking out the multitude of museums, theaters, cafes and shops. From Chanel to Val-

entino, you’ll find it all along Rodeo Drive. Not far from the hotel is the famed Wilshire Boulevard, home to retail powerhouses Neiman Marcus, Barneys New York and Saks Fifth Avenue. The historical Santa Monica Pier is a must-see and offers fishing, boating, cafes and the famed Pacific Park, packed with rides, games, food and fun for the whole family.

Within just a few miles from the W Los Angeles is Geffen Playhouse, a performing arts theater owned and operated by UCLA. Art aficionados will want to stop by the Hammer Museum, which is free and open to the public. The Getty Center, home to the Getty Museum, and the Los Angeles County Museum of Art also are just a few miles away.

The hotel caters to an environmentally savvy crowd, offering the option of saving water by not having sheets and towels washed daily. It even offers green guest rewards: For every day you decline housecleaning services you receive Starwood Preferred Guest Starpoints, good for future stays at any Starwood hotel. So as you wrap up your time at the W Los Angeles you’ve got a head start on planning your next trip to one of the 45 W hotels around the globe. O

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cheduling your annual mammogram is a way you take care of yourself. And this year, when you schedule your appointment during our Spa-tacular Evenings, we will take extra good care of you with an evening of pampering.

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OOD F with

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BY DIANNA SMITH

CHEWING THE FAT WITH OUTSPOKEN “CHOPPED” STAR AND RESTAURATEUR SCOTT CONANT

T

hough Scott Conant is an American celebrity chef with successful restaurants in posh cities including Miami Beach, and whose handsome face is regularly splashed across television screens, he’s pretty good at dodging the limelight when needed.

This 43-year-old restaurateur, cookbook author and esteemed judge on Food Network’s popular show “Chopped” often treks through the lively streets of Manhattan in a Yankees baseball cap tipped low on his forehead just as he’s doing today, squeezing media interviews into his busy schedule by way of his cell phone as he heads to yet another important meeting.

He talks about his infatuation for food as he dodges passersby, most who have no idea they’ve just brushed shoulders with a culinary

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star and one of New York’s most respected chefs. Although usually, he quips, there’s one person who notices his signature thick brown hair (more on this later), and that person will casually mention that they also happen to be a great cook—and that their food probably tastes better than Conant’s.

(Yes, this has happened several times, he says.)

“I’ve been cooking longer than I’ve been having sex so at the end of the day, when people try to challenge me I just laugh and say, ‘I’m sure you’re much better than I am.

Maybe you can hire me one day,’” he says.

Even if they could afford him— Conant doesn’t need the work.

This ambitious guy has plenty on his plate, including right here in South Florida.

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Photo by Giles Ashford

Photo by Brent Herrig

“I’ve been cooking longer than I’ve been having sex so at the end of the day, when people try to challenge me I just laugh and say, ‘I’m sure you’re much better than I am. Maybe you can hire me one day.’”

– Scott Conant

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Photo by Brent Herrig

The married father of two little girls considers Miami his second home, and often visits his high-end restaurant Scarpetta at the Fontainebleau Miami Beach. While he has locations from Toronto to Las Vegas, his South Florida restaurant has received as many rave reviews as his original celebrated Manhattan location, which he opened in 2008.

He admits it’s one of his favorites.

Opening in Miami Beach “just made sense to me,” he says. “It’s a two-and-a-half hour flight in the same time zone. It was kind of a nobrainer,” Conant says, after buying an apartment in Miami more than 10 years ago. “It’s a lifestyle. I love the beach and I love the weather,” adds Conant, who also enjoys spending time in Jupiter visiting his aunt and uncle, Joan and Jack O’Keefe.

His love affair with South Florida will continue as he plans to open a restaurant in Aventura that will

serve breakfast, lunch and dinner.

He’s still toying around with the name, but it will likely have some kind of appealing meaning behind it, just as Scarpetta does.

“Scarpetta” is an Italian expression that refers to the shape bread takes when it’s used to soak up the last bits of food on a plate. It means what he or she was eating was so luscious they wanted to savor every last bit.

That’s exactly what Conant wants his customers to do after each dish he presents.

He wants them to make a scarpetta.

Because that’s the ultimate compliment to the chef.

gram, but didn’t get accepted.

His second choice? Culinary arts.

Conant, then 15, felt immediately comfortable in the school’s kitchen. It reminded him of home, growing up in an Italian-American household where the aroma of fried zucchini flowers and other mouthwatering dishes lingered daily.

While in school, he poured over cookbooks and worked part time at a family friend’s restaurant. He learned that working in the kitchen meant being a part of a team and he liked that feeling. He also enjoyed being around really good food, which had always been the one constant in his life.

His first-generation Italian-American mother and Italian grandmother introduced him to authentic Italian cooking, while his father, who grew up in a farming community in upstate Maine, exposed him to freshly grown food.

“The table was always such an important part of our life,” he recalls.

“We had fresh pastas, a lot of stuff from the garden and chicken cutlets, but not with tomato sauce. It was really about the quality of food.”

His aunt Joan of Jupiter says she’s extremely proud of the man Conant has grown up to be. Because their family’s culture revolves around food, she’s not surprised her nephew chose to make a career out of it.

“Most people eat to survive,” she says. “We survive just to eat!”

And when he visits her, she almost always cooks for him. After his first taste of whatever she’s prepared, she jokingly asks if she’ll get “chopped,” referring to his role on the Food Network show, where chefs compete for $10,000 and the prestigious title of “Chopped” champion. “Nobody puts out a meal like he does,” she says. “Everything he does is so effortless. It’s a part of who he is.”

HOME COOKING Conant had originally wanted to work as a plumber.

He grew up in Connecticut and as a teen went to a vocational school and signed up for the plumbing proOCTOBER 2014

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While in vocational school, Conant realized what his aunt knew all along—that cooking was a part of him and always would be. So at 19, the burgeoning young chef decided to leave his hometown and explore all the world had to offer. He wanted to immerse himself in culinary culture and decided New York would be his first stop. He still remembers telling his father about his decision, and his father, who was a toolmaker, telling him that it was too dangerous.

But there was no holding him back. “I felt like it was a pinnacle point, and I said ‘Dad I love you, but I don’t want to be you,’”

nated as best new restaurant by the prestigious James Beard Foundation.

Scarpetta in Miami Beach received a four-star review from The Miami Herald, the highest rating possible.

Conant says his goal in life is simple: to help make food better.

“The food world isn’t about television and marketing platforms.

It’s about customer satisfaction and cooking great food and making people happy,” he says. “All too often, everyone, and I include myself, gets caught up with ‘how can we have more exposure, how we can make more money’… but nothing is going to happen by not cooking.”

“I just don’t get it,” he says. “For the life of me, I don’t understand the interest but everyone comments on my hair.”

So when Conant finds himself caught up in the madness and the side effects of fame, he takes a deep breath and tries to focus on his grandmother, a culinary inspiration who cooked for the sheer joy of it.

“It’s about being hospitable and being kind and nice, and just taking care of people,” he says.

Besides being a chef, entrepreneur and television celebrity, Conant has authored cookbooks, including “New Italian Cooking”

“Nobody puts out a meal like he does. Everything he does is so effortless. It’s a part of who he is.”

– Joan O’Keefe, Conant’s aunt, who lives in Jupiter

Conant recalls. “And he said, ‘Fine, move to New York.’”

He did, beginning what would be a whirlwind adventure in cooking and learning in New York City, as well as Europe. Conant lived in Germany and studied pastry for a year at the Hotel Bayerischer Hof in Munich. And after returning to New York, he landed a sous chef position at the prestigious three-star Italian restaurant, San Domenico, followed by positions at several other wellrespected restaurants. In early 2000, he returned to Europe, working with some of Italy’s top chefs. When he traveled back to New York City, he began creating his own interpretations of the Italian dishes he treasured as a child, which he served at his first restaurant, L’Impero.

In 2002, that restaurant in New York’s Tudor City neighborhood received local and national rave reviews. He even landed on the cover of Food & Wine magazine, which in 2004 named him one of America’s best new chefs.

His more recent success story, Scarpetta, takes an earthy yet modern approach to Italian cuisine. The New York Times and New York Magazine named it one of the Top 10 restaurants of 2008 and in 2009 it was nomi70

All that said, Conant’s fame escalated him to television, where he landed a role as the host of Food Network’s competition series, “24Hour Restaurant Battle,” which was canceled in 2011. He’s also a recurring judge on “Chopped,” where he’s known to be the judge with the temper (though he says that producers edit a lot of the nice stuff out).

Fame also opened the doors to critics, who not only scrutinize his food and personality—but also his hair. Conant sports thick, wavy brown locks and a few years ago decided to let his hair grow. Now everyone wants to know when he’s going to cut his hair.

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in 2005, “Bold Italian” in 2008 and “The Scarpetta Cookbook” last year. But the title he’s most proud of is father. Conant is a doting dad of girls ages 4 and 21 months old.

“Life prepares you for a lot of things but that moment when my wife gave birth and I met my first daughter, nothing in life prepared me for that moment,” he admits.

“There’s no limit to the amount of love that you feel when you have a child.”

The family lives in Manhattan, though his wife and kids at the time of this interview are visiting family in Turkey, his wife Meltem’s native country. Because they don’t have WiFi in the house, he hasn’t been able to see his kids by way of Skype or Facetime. He misses them, he says, and hopes to see them soon.

When the family is together, Sundays are dedicated to cooking and reinventing the aromas Conant fell in love with as a child. “There’s something about a scent that takes you right back to that place,” he says. “I want to create that for my daughters.”

And who knows—maybe those aromas will encourage his girls to fall in love with food and grow up to be successful chefs.

Just like their father. O

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Photo by Giles Ashford

COOKBOOK

CONFIDENTIAL Celebrity Chefs Reveal Their Favorite Recipes (And Why They Love Them)

BY JANET CHARATAN

Today’s celebrity chefs aren’t content just to stay in the kitchen. Rather, they’re serial entrepreneurs, growing restaurant empires, fronting Food Network shows, selling fancy foods and kitchenware and, of course, writing recipe books by the bucketload.

In honor of our Food & Wine Issue, we asked 72

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famous foodies to provide sneak peeks

inside their newest cookbooks and they did not disappoint. Straight from the pages, they share some of their favorite recipes.

CALIFORNIA BRICK CHICKEN WITH APRICOTMINT CHIMICHURRI (Serves 4-6)

THE BRICK CHICKEN Two 4- to 5-pound whole free-range chickens 1 tbsp. chipotle chile powder 1 tbsp. ancho chile powder 2 tbsp. smoked paprika 2 tsp. ground fennel seeds 2 tsp. garlic powder 1 tsp. onion powder 1 tsp. dried oregano 1 tsp. sugar 1 tbsp. kosher salt 1 tsp. freshly ground black pepper ¼ cup extra-virgin olive oil

THE APRICOT-MINT CHIMICHURRI ½ cup dried apricots 1 tsp. honey 1¼ cups fresh mint leaves ¾ cup chopped fresh parsley ½ cup chopped fresh cilantro ²/³ cup red wine vinegar 4 garlic cloves, peeled 1 tsp. kosher salt ½ tsp. freshly ground pepper 1 tsp. ground cumin 1 tsp. lemon zest Pinch of red pepper flakes 1 to 1¼ cups extra-virgin olive oil THE BRICK CHICKEN: Wrap four bricks in foil. Remove backbone from one of the chickens. Split the breast plate and press down on the chicken in all joints to flatten. Tuck the wings under so the chicken lies flat. Repeat with the second chicken.

In a small bowl, combine the chile powders, paprika, fennel, garlic powder, onion powder, oregano, sugar, salt and pepper. Mix well, then rub mixture all over the chickens. Marinate chickens in the refrigerator for 1 hour uncovered.

Heat a grill to medium heat and rub down the grates with a lightly oiled paper towel to clean and create a nonstick surface. Place the

chickens skin-side down on the grill. Watch for flare-ups when the chicken initially hits the grill, as the fat will render and drip down (if necessary, move to a new spot out of the flames). Place 2 foil-wrapped bricks on top of each chicken to flatten them as they cook.

Cook for 15 minutes, then remove the bricks and flip the chicken.

Cook for 18-20 minutes or until the internal temperature between the leg and thigh joint reaches 165°F on an instant-read thermometer.

Transfer the chickens to a cutting board and let rest for 5 minutes before slicing each into 10 pieces.

Serve with Apricot-Mint Chimichurri.

THE APRICOT-MINT CHIMICHURRI: Place the apricots and honey in a glass bowl; cover with hot water and soak for 10 minutes.

Meanwhile, in salted boiling water, blanch the mint, parsley and cilantro for about 30 seconds.

Shock immediately in ice water and spread on a paper towel-lined sheet to dry.

Remove apricots from the hot water and roughly chop. In a food processor or blender, combine all ingredients except the olive oil and process until all ingredients are finely chopped. With the motor running, slowly incorporate the olive oil and pulse until just combined (the consistency should be like a thick sauce). Cover and store in the refrigerator to meld, about 10 minutes.

GUY FIERI Ever since Guy Fieri won “The Next Food Network Star” in 2006, he’s been a constant presence on the channel, delighting viewers with his over-the-top zeal and genuine love of good home cooking. As the immensely popular host of “Diners, Drive-Ins and Dives,” the spiky-haired

chef travels the country visiting local eateries, putting his colorful spin on cooking demos while dipping his tattooed forearm into pans for a sneaky taste. In addition to hosting “Guy’s Grocery Games,” “Guy’s Big Bite” and “Rachael vs. Guy,” with Rachael Ray, he owns restaurants like Johnny Garlic’s and Tex Wasabi’s, pens cookbooks and even maintains a jewelry line. His huge Times Square restaurant, Guy’s American Kitchen & Bar, was made infamous by a scathing (albeit hilarious) review in The New York Times—which did nothing to scare his fans away (Fieri’s career is still on fire). His new book is packed with 130 recipes for outdoor cooking, including three pages on s’mores.

“This dish is about as old school as it gets. In Italian this is called pollo al mattone, and to make it you start by removing the backbone and flattening the chicken. Then you brine it, dry it, season it, and cook it with the pressure of two hot bricks on top. Sounds caveman, I know, but wait till you try it. This version has my California spin on it with a dry rub that has a little heat, a little sweet, and a whole lotta flavor.”

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“Usually when you make lasagna, you have to boil the noodles, assemble the layers and cook the dish. Then, when you finally cut into it and put it on the plate, it looks like goop. It’s just not worth the time. In this version, I let the pasta cook directly in the flavorful sauce—making it a fast dinner with easy clean-up, too.”

ONE-PAN LASAGNA (Serves 6-8)

2 carrots, cut into quarters

Freshly ground black pepper

2 garlic cloves

8 sheets fresh pasta or instantcook, 4 x 8 inches

1 onion, quartered Extra-virgin olive oil 1¼ (35-oz.) cans San Marzano tomatoes (36 oz. total) 1 lb. ground meat (beef, turkey or chicken) Kosher salt

TYLER FLORENCE With his all-American good looks and easy Southern charm, TV chef Tyler Florence was a natural for culinary stardom. After gradu-

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ating from Johnson & Wales University in Charleston in 1991 (the campus has since closed), he landed at New York City’s trendy Cafeteria, where his cooking skills caught the eye of Food Network executives. His first gig, hosting “Food 911”— helping home cooks solve their kitchen dilemmas— convinced the network they had a winner on their hands.

More shows followed, including “How to Boil Water,” “The Great Food Truck Race,” “Tyler’s Ultimate” and

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“Food Court Wars.” Florence also has ventured into writing cookbooks, winemaking and a line of organic baby food called Sprout, not to mention running restaurants and kitchen retail stores in Northern California, where he lives with his wife and three children.

Aimed squarely at his fans, “Inside the Test Kitchen” sees Florence reinventing old favorites, from a no-stir risotto and homemade hamburger buns to onion rings coated in French fries.

3 oz. fresh spinach leaves 1 pint fresh ricotta 8 oz. fresh mozzarella, cubed ¹/³ cup freshly grated Parmesan cheese

Add the carrots, garlic and onion to a food processor and process until very finely chopped.

Place a 10-inch oven-safe sauté pan with tall, straight sides over medium heat. Coat the bottom of the pan with some olive oil and add the carrot mixture. Cook, stirring occasionally, until vegetables are soft and well-caramelized. While the vegetables cook, pour the tomatoes and their juice into the food processor and puree.

Place the caramelized vegetables in a bowl and add another 2 tablespoons of olive oil to the pan. Increase the heat to medium-high, and when the oil is shimmering, add the meat to the pan, breaking it up with a wooden spoon. Season generously with salt and pepper, and let sear until well-browned. Add the pureed tomatoes, another few generous pinches of salt and pepper and stir. Bring the meat and tomatoes to a simmer and simmer gently for 20 minutes.

Meanwhile, preheat the oven to 350°F. After the sauce has cooked, reduce the heat to low. Place a sheet of pasta over the sauce and push down with the spoon so the pasta submerges (use a wiggling motion so that all the meat doesn’t get pushed down to the bottom). Continue placing layers of pasta in the pan and pushing them down, creating layers of pasta and meat sauce within the pan. The pasta will cook in the sauce, thickening it.

When the pasta is all in the pan, add the spinach on top. Dollop the ricotta over the spinach, then add the mozzarella. Top with Parmesan cheese, a drizzle of olive oil and a pinch of salt. Place the pan in the oven and bake, uncovered, until the cheese is melted and bubbling, about 25 minutes. Serve immediately.

Photo by Paul Brissman

MARCUS SAMUELSSON Orphaned in Ethiopia at age 3, Marcus Samuelsson was adopted by a loving family in Sweden, which included a grandmother, Helga, who taught him how to cook. Following culinary school and training in European kitchens, he moved to Manhattan in 1994 to work at Aquavit, the renowned Scandinavian restaurant. In 1995, at 33, Samuelsson became the youngest chef ever to receive three stars from The New York Times. He went on to open Red Rooster and Ginny’s Supper Club, both in Harlem, plus six other restaurants, including three in Sweden. There are also his White House state dinners and appearances on “The Next Iron Chef,” “Top Chef Masters” (he won) and “Chopped” (he’s a judge), plus cookbooks, a memoir, Macy’s cookware and even a line of tea. In his new book, “Marcus Off Duty: The Recipes I Cook At Home,” Samuelsson tackles the food he likes to make for his model wife, Maya, and friends, with Ethiopian, Swedish, Mexican, Caribbean, Italian and Southern influences at work in 150 recipes.

“I love making this soup because it’s a great way to highlight the root vegetables people are not as familiar with. I like to spice it up with cumin and garam masala to create an unexpected flavor profile, and the apple and walnut topping adds a great crunchy texture to this velvety soup.”

PARSNIP SOUP WITH APPLES AND WALNUTS (Serves 6)

THE GARNISH 1 tbsp. olive oil ½ cup walnuts, coarsely chopped 1 garlic clove, minced Juice of ½ lemon ½ tbsp. walnut oil

1 cup peeled and diced Jerusalem artichokes (aka, sunchokes; these can be replaced with 2 more parsnips) 2 garlic cloves, chopped

1 apple, cored and finely diced

2 tsp. garam masala (a blend of ground spices often used in Indian cuisine)

1 tbsp. chopped fresh parsley

1 tsp. ground cumin

1 tbsp. chopped fresh tarragon

½ tsp. ground turmeric

Kosher salt and freshly ground black pepper

2 cups chicken broth

THE SOUP ¼ cup olive oil 3 cups peeled and diced parsnips (about 5 medium)

Kosher salt

1 cup heavy cream

THE GARNISH: Heat the olive oil in a medium skillet over medium heat. Add the walnuts and cook until golden brown, about 4 minutes. Add the garlic and lemon juice and cook until fragrant, about 30 seconds.

Drizzle in the walnut oil and remove from the heat. Let cool to room temperature, then stir in the apple, parsley and tarragon. Season with salt and pepper.

3 cups water Juice of ½ lemon Freshly ground black pepper

THE SOUP: Heat the oil in a large pot over medium heat. Add the parsnips, Jerusalem artichokes, garlic,

garam masala, cumin, turmeric and ½ teaspoon salt.

Cook until the parsnips start to brown, 3-4 minutes. Add the chicken broth, cream and water; bring to a simmer and cook until the vegetables are tender, about 25 minutes. Working in batches, carefully puree the soup in a blender. Return to the pot and stir in the lemon juice. Taste and season with salt and pepper.

To serve, divide the soup among six bowls.

Add a spoonful of the apple-walnut garnish to the middle of each bowl.

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“It’s not true that we serve only rich meals in our restaurants. I’ll go to the farmers market, where I get the best produce, or to the fish market for some great bluefin tuna or snapper. When I get back to the restaurant, I cook it really simply—I just steam the fish with some aromatics and make a simple sauce to give it texture and flavor. That’s why I like this recipe. We always try to use only the best ingredients and the snapper with colorful vegetables and a little spice is a great combination.”

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ASIAN-STYLE STEAMED SNAPPER WITH BABY BOK CHOY AND BROWN RICE (Serves 4)

WOLFGANG PUCK

THE STEAMED SNAPPER AND BOK CHOY 1 cup white wine 1 tsp. peanut oil

Wolfgang Puck began cooking as a 14-year-old apprentice in his native Austria.

Eventually he immigrated to America, and five decades on, he’s a culinary icon—our first modern-day celebrity chef.

It’s been 32 years since Puck invented wood-fired designer pizzas topped with things like smoked salmon and caviar at his Hollywood restaurant, Spago. Today, Puck’s dining empire extends to more than 100 locations around the world, from Las Vegas to Tokyo, ranging from airport cafes to his Michelin-starred CUT steakhouses. The high-profile chef also sells organic soups, iced coffees and frozen pizzas in supermarkets, hawks a line of cookware on the Home Shopping Network, writes cookbooks and newspaper columns, and feeds Hollywood’s biggest stars on Oscar night.

After years of eating perhaps too many decadent foods, Puck was inspired to lose 25 pounds. Hence, “Wolfgang Puck Makes it Healthy,” featuring lightened-up recipes— including gourmet pizzas—plus a section on fitness with a 40-minute workout plan.

4 sprigs fresh cilantro, plus more for garnish 3 scallions, cut into 1-inch pieces 1 (3-inch) piece ginger, thinly sliced 1 jalapeño, cut into 3 or 4 pieces 1 stalk fresh lemongrass, outer leaves only, cut into 1-inch pieces (reserve inner leaves for another use), or zest of 1 lemon, cut into long strips Kosher salt 4 skin-on red snapper fillets, each about 4 oz., or fillets of grouper or fresh cod Freshly ground black pepper 4 large Napa cabbage leaves 1 large leek, thoroughly washed, cut into thin julienne strips 1 large carrot, cut into thin julienne strips 1 large celery stalk, cut into thin julienne strips 6 baby bok choy, halved lengthwise

THE SAUCE 1 tbsp. peanut oil 2 garlic cloves, thinly sliced ½ jalapeño, thinly sliced 1 tbsp. chopped fresh ginger 2½ tbsp. low-sodium soy sauce 1 tbsp. sugar Excerpted from the book “Wolfgang Puck Makes it Healthy” by Wolfgang Puck. © 2014 by Wolfgang Puck.

Reprinted by permission of Grand Central Life and Style. All rights reserved.

1 tbsp. unsalted butter, cut into small pieces 2 scallions, thinly sliced on the bias, white and green parts kept separate

TO ASSEMBLE 4 cups steamed brown rice or brown sushi rice 1 red or green jalapeño, cut into thin rings and seeded, for serving (optional) THE STEAMED SNAPPER AND BOK CHOY: Put 4 cups of water in the bottom pan of a steamer or in a saucepan large enough for a steamer basket to rest on top. Bring water to a boil over high heat. Add the wine, oil, cilantro, scallions, ginger, jalapeño, and lemongrass or lemon zest. Season well with salt.

Bring back to a boil, then reduce the heat and simmer for 10 minutes to allow the flavors to develop.

Season the fish fillets on both sides with salt and pepper. Line the steamer basket with the cabbage leaves, making sure the surface is not completely covered so steam can get through.

Place the fish fillets, skin-side up, on top of the cabbage leaves. In a small bowl, toss together the leek, carrot and celery, and scatter the mixture on top of the fish fillets. Place the steamer basket over the saucepan. Cover and steam for 1 minute.

Carefully uncover the basket and arrange the baby bok choy halves

around the fish. Cover again and continue steaming until the fish is cooked through, tender enough for the tines of a small fork to slide into the flesh easily without resistance, and the bok choy is tender but still slightly crisp, about 5 minutes more. Remove the vegetabletopped fish and bok choy from the steamer and cover to keep warm while you make the sauce. Reserve ½ cup of the steaming liquid.

THE SAUCE: In a medium sauté pan, heat the peanut oil over medium-high heat. When the oil is hot, add the garlic, jalapeño and ginger, and sauté until the garlic is translucent, about 2 minutes. Stir in the reserved steaming liquid and the soy sauce and boil for 2 minutes. Stir in the sugar and boil until it has completely dissolved, about 1 minute.

Reduce the heat to low and whisk in the butter. Add the scallion whites, stir briefly, and remove from the heat.

TO ASSEMBLE: On each of four heated serving plates, mound about 1 cup of steamed rice. Arrange the steamed bok choy and top off each with a snapper fillet, skin-side up.

Spoon the sauce over the fish and bok choy and garnish with scallion greens, cilantro sprigs, and, if you’d like, some jalapeño rings.

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ORECCHIETTE WITH SAUSAGE AND COLLARDS (Serves 4-6)

THE PASTA 2 cups semolina flour, plus more for sprinkling 2 cups all-purpose flour, plus more for dusting

THE RAGU

1 tsp. red pepper flakes (optional)

1 red onion, cut into ¼-inch cubes 1 rib celery, cut into ½-inch cubes

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town of Borgo Capanne, population 100. Upon moving to New York City in 1998, he set about creating authentic Italian food—handmade pastas, sweet and sour meat sauces, grilled quail—quite unlike the offerings found in Manhattan’s old-fashioned red-sauce eateries. Today, Batali owns New York City’s acclaimed Babbo (often called the best Italian restaurant in America), plus 26 other restaurants around the world. The ponytailed chef also brings home the bacon through his ABC cooking talk show “The Chew,” licensing cookware, pasta sauces, coffee and gelato. His new cookbook, “America Farm to Table,” celebrates farmers and their farms, with 70 recipes created from fresh, local ingredients—a theme dear to Batali’s heart.

T H E B O C A R AT O N O B S E R V E R

1 cup water 4 cloves garlic, thinly sliced

1½ lbs. Italian pork sausage, casings removed

Italian cuisine guru Mario Batali runs one of America’s most influential culinary empires, but he’s almost as famous for wearing his signature shorts and bright orange Crocs. His cooking philosophy—use the best local ingredients as simply as possible—came from three years of culinary training in the tiny Italian

1 (6-oz.) can tomato paste

1¼ cups warm water

5 tbsp. extra-virgin olive oil

MARIO BATALI

Kosher salt and freshly ground black pepper

THE PA PASTA PASTA: STA:: Place STA Pl Pl both both flours in a large bowl and stir to combine well.

Make a well in the center of the flour mixture and add the water a little at a time, stirring with your hands, until dough is formed. Place dough on a floured work surface and knead it like bread dough for 8-10 minutes, until smooth and elastic.

Cover and let stand for 10 minutes at room temperature.

Roll the dough into long dowels about ¾-inch thick. Cut the dowels into flat disks about ¼ inch-½ inch thick.

Press the center of each disk with your thumb to form saucer-shaped pasta, and place the orecchiette on a baking sheet that has been sprinkled with semolina. Cover with a clean dish towel and set aside.

THE RAGU: In a large skillet or Dutch oven, heat 2 tablespoons of the olive oil over high heat. Place the sausage in the pan and cook until the fat has rendered, moving the sausage occasionally to avoid sticking.

Remove the meat and set aside.

1 large bunch collard greens, tough stems trimmed

TO ASSEMBLE 3 tbsp. kosher salt Pecorino Toscano cheese, for serving

Drain the excess fat from the pan, reduce the heat to low, and add the onion and celery. Season with salt and pepper, and sweat the vegetables for about 6 minutes, until tender, letting them get soft but not browned.

Add the tomato paste and 1 cup water, bring the mixture to a boil, and return the sausage to the pan. Reduce the heat to maintain a simmer and cook for 20-30 minutes, until the mixture has a ragu consistency. Add more water, if necessary, to keep the ragu moist.

In a 12- to 14-inch sauté pan, heat the remaining 3 tablespoons of olive oil over high heat until almost smoking.

Add the garlic, red pepper flakes and collards and toss until the collards are tender, about 10 minutes. Add the ragu and toss for 2 minutes, seasoning with salt and black pepper as needed.

TO ASSEMBLE: Bring 8 quarts of water to a boil in a pasta pot and add the salt. Drop the orecchiette into the boiling water and cook until tender yet al dente, about 6 minutes.

Drain the pasta and add it to the pan with the collards and ragu. Toss over medium heat for 1 minute, then divide the pasta and sauce evenly among 4-6 warm pasta bowls.

Grate Pecorino Toscano over each bowl and serve immediately.

Photo by Kally Campbell

“Come fall, this hearty but not too heavy dish is on constant rotation in our house. The chewy texture of these homemade orecchiette, or ‘little ears,’ is the perfect foil for this ragu.”

CHICKEN POT PIE (Serves 6)

1 sheet frozen puff pastry (from a 17.3-oz. box) 2 bone-in, skin-on chicken breasts (about 2 lbs.)

4 cups homemade or low-sodium store-bought chicken broth 4 tbsp. salted butter 1 medium onion, finely chopped 3 medium carrots, cut into ½-inch rounds 3 stalks celery, sliced

GINA AND PAT NEELY

2 cloves garlic, finely chopped 1 tsp. chopped fresh thyme leaves ½ cup all-purpose flour ¼ cup heavy cream 10 oz. frozen peas Egg wash (1 egg beaten with 1 tbsp. water)

Thaw the puff pastry. Add both chicken breasts to a large saucepan and cover with broth. Bring broth to a boil, reduce to a low simmer and cover with a tight-fitting lid. Cook the chicken for 15 minutes, or until it’s cooked through. Using tongs, remove the chicken with a fork and chop it into bite-sized pieces. Reserve the chicken and broth, and discard the skin and bones.

Preheat oven to 400°F. In a large skillet, melt the butter over medium heat. Add the onion, carrots and celery, and sauté until tender, about 6 minutes. Add the garlic and thyme, and cook another minute. Sprinkle in the flour and cook, stirring, for about 2 minutes. Ladle in the reserved hot broth and heavy cream.

Bring to boil, then reduce to a simmer, and cook for 10 minutes, until the sauce is thick. Stir in the chicken and peas to warm.

Transfer the mixture to a 2 ½-quart round casserole dish. Unfold the puff pastry and place over the top. Use a fork to crimp edges, and cut a hole in the top by making an “X” and fold back the sides.

Brush the pastry with egg wash.

Bake for 20 minutes, until golden and browned.

Whether you catch them on the Food Network’s lovey-dovey “Down Home with the Neelys” or as guests on cooking shows like “Rachael Ray,” it’s clear that the “king and queen of barbecue” are all about family.

Gina and Pat Neely began with a small family-owned business in 1988, and eventually turned it into one of the most successful (now-defunct) barbecue restaurant chains in the South, adding a location in New York City in 2011, Neely’s Barbecue Parlor;

they also have a line of cookbooks. The Memphis-based couple, married (and cook-

ing together) for 20 years, endear their viewers by keeping it real, alternately flirting, singing and dancing in the kitchen.

Gina and Pat return to their roots in their new cookbook, “Back Home with the Neelys,” sharing classic Southern recipes—small-batch strawberry jam, bourbon French toast, crunchy fried okra, grilled succotash, skillet-roasted chicken, Mama Rena’s Brunswick stew and more—passed down through generations. O

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f O t i u s r The Pu

S S E N Y P HOP

E ON THE MAP

EN A’S CRAFT BEER SC ID R O FL TH U SO T EWERIES PU

MICROBR

By Susan R. Miller

SOUTH FLORIDA IS KNOWN FOR SUN, SURF AND, LATELY, SUDS. BEER SUDS, THAT IS. Microbreweries have been popping up in the last few years, quenching our thirst for something other than a basic Bud. Rather, they’re conjuring up unique concoctions designed to titillate our taste buds. According to the national Brewers Association, Florida was home to 66 breweries in 2013—and more continue to open—ranking it 13th for its sheer number in the United States. From Funky Buddha Brewery and Barrel of Monks Brewing, to LauderAle and Due South Brewing Co., we’ve compiled a list of some of the best, all for your drinking pleasure. year, the full-scale production brewery and taproom opened in Oakland Park and currently relies on food trucks for when clients get hungry, but that’s likely to change: The location has been so successful that it’s undergoing a $3 million, 21,000- square-foot expansion scheduled to be completed this month.

The Funky Buddha Lounge & Brewery is located at 2621 North Federal Highway, Boca Raton and 1201 N.E. 38th Street, Oakland Park. For more information, call 561-368-4643 or 954-440-0046 or visit thefunkybuddha.com or funkybuddhabrewery.com.

Due South Brewing Co.

The Funky Buddha Lounge & Brewery The Funky Buddha Lounge & Brewery in Boca Raton and its younger Oakland Park counterpart have taken South Florida by storm with their exotic settings (loads of pillows, comfy sofas and the scent of flavored shisha) and arrays of craft beers and fresh brews. Sure, aficionados appreciate traditional bestsellers like Floridian Hefeweizen, an unfiltered German-style wheat beer, and Hop Gun, an American IPA-style beer, says John Linn, the brewery’s brand director.

But they also enjoy the bold flavors of No Crusts Peanut Butter & Jelly Brown Ale, a taste reminiscent of childhood; Imperial Apple Pie Brown Ale, which uses real cinnamon, vanilla and apples to create an apple pie flavor; and an over-the-top Maple Bacon Coffee Porter, with its aroma of sticky maple syrup and fresh coffee.

The original Boca Raton location, which also serves loose-leaf teas, appetizers and desserts, opened as a bar in 2007 and began on-site brewing in 2010. Last

Appearances can be deceiving, as evidenced by Due South Brewing Co. in Boynton Beach. From the outside, it looks like your average industrial warehouse, tucked between a paint shop and marble and granite store.

But this place is anything but average.

Open since May 2012, Due South has been making its mark in the beer world, winning five medals this year—including Best Large Brewery in Florida—at the 14th Annual Florida Beer Competition in Tampa. The laid-back 15,000-square-foot space includes a brewery with dozens of craft beers on tap, including the tasty Caramel Cream Ale, and Bodacious Belgian Blonde, which features notes of clove and bubble gum. Due South’s beer can be bought to go, and is carried in liquor stores, bars and restaurants from Key West to Orlando, according to Mike Halker, president and head brewer.

The brewery’s taproom features two makeshift bars and a smattering of tables, chairs and wooden beer barrels overlooking industrial metal vats, and it’s a great spot to enjoy a pint while watching a game. There’s no kitchen, but guests are encouraged to bring takeout or have food delivered (they even provide a list of nearby eateries). There are food trucks on weekends, and Due South provides pairing suggestions.

Due South Brewing Co. is located at 2900 High Ridge Road, Boynton Beach. For more information, call 561-463-2337 or visit duesouthbrewing.com.

Barrel of Monks Brewing

Last Snow Snifter from Funky Buddha Lounge & Brewery

Most beer lovers are happy to visit their favorite watering hole and grab a few cold ones, but not Bill McFee, Matthew Saady and Keith DeLoach. The three long-time friends that share a love for Belgian ales decided to take their passion to the next level.

By year’s end the trio—McFee and Saady are radiologists and DeLoach is in restaurant equipment sales—will open Barrel of Monks Brewing in Boca Raton. The 10,000-square-foot warehouse will be dedicated mostly to production, but will include a small tasting room where patrons can hang out and try their latest concoctions. The brewery will produce traditional Belgian offerings such as Tripel, Dubbel, Quadrupel, Witbier and Saison. Also in the plans are barrel-aged beer made in small batches.

“We’ve been surprised to learn that while craft beer is definitely catching on with the average American beer drinker, many have not had, or do not understand, Belgian ales,” says Kat Delk, Saady’s wife, who handles the company’s public relations. “We’ve also been pleased to learn that most people we share Belgian ales with are surprised at how complex and delicious these beers are.

We want to share this experience with a larger number of people.”

There won’t be a restaurant on site, but they expect plenty of food trucks, and anticipate that nearby restaurants will deliver.

Barrel of Monks Brewing is located at 1141 S. Rogers Circle, Boca Raton. For more information, call 561-771-9807 or visit barrelofmonksbrewing.com.

LauderAle

LauderAle near Port Everglades

The LauderAle opened this past July to much fanfare. So much so, that after the first night four additional fermenters were ordered and co-owner Kyle Jones says a week after opening they were still “trying to get a grip” on how much beer they needed to produce to keep up with demand.

Located off the beaten path, LauderdAle is as far from the highfalutin section of downtown Fort Lauderdale as you can get. Driving to the 3,200-squarefoot brewery, which is not far from Port Everglades, you’ll pass trains and shipping containers.

The setting is just as industrial inside, with a hardwood bar and metal decor. “Right now it’s stay and drink, but we will probably do growlers (to-go bottles),” Jones says.

Locals will recognize the names associated with their best-sellers, including an Indian Pale Ale dubbed George English (named after the Fort Lauderdale pioneer), the Lake Sylvia Saison (a hangout for local small boaters) and the Port Everglades Port. As with many of its counterparts, LauderAle doesn’t serve food but there are usually food trucks on hand.

“When we started we thought it was like making soup. We threw a bunch of ingredients in a bucket and put the yeast in and walked away and it turned out good,” Jones says. “Fast-forward a year-and-a-half and we’re doing water chemistry and adjusting pH and propagating yeast. It’s turned into much more than we anticipated and it’s what you have to do to make good beer.”

LauderAle is located at 3305 S.E. 14th Avenue, Fort Lauderdale. For more information, call 954-214-5334.

Big Bear Brewing Company

Having Fun at Due South Brewing Co.

Though many smaller breweries have been popping up, Big Bear Brewing Company in Coral Springs has been around since July 1997. And unlike many newer establishments, this place isn’t tucked away in a warehouse district. It’s located on University Drive and its red brick exterior and neon sign are hard to miss. The fountain that lights up at night serves as a beacon for the place.

They generally have 10-12 beers available at any given time and most are named after bears, of course. There’s the Hibernation India Pale Ale, Grizzly Red and Brown Bear ale, to name a few.

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Patio at Saltwater Brewery

Saltwater Brewery

Tasting Room at Saltwater Brewery

Can’t decide which to try? Check out The Sampler, a taste of around nine beers, including seven on tap and any seasonal brews.

Big Bear is a restaurant, too. A full menu features close to 100 items, including a variety of burgers and sandwiches, and an array of appetizers, soups, salads, pizzas, steaks, chicken and fish.

People come from all over for the popular Beer Cheese Soup, says Managing Partner Greg Sherman. They even have an organic, gluten-free menu. Oh, and don’t forget to leave room for dessert. From the crème brûlée to the chocolate lava cake, you’ll never leave Big Bear with your stomach growling.

Big Bear Brewing Company is located at 1800 North University Drive, Coral Springs. For more information, call 954-341-5545 or visit bigbearbrewingco.com.

Saltwater Brewery Longtime friends and owners of the Saltwater Brewery spent nearly two years restoring a 1950s farm supply store and turning it into a beer production facility in Delray Beach, which they opened last December.

It’s the brainchild of Bo Eaton, Peter Argardy, Chris Gove, Dustin Jeffers and veteran brewmaster Bill Taylor, who branded their beer after their love of the ocean.

There’s the Stinger Douple IPA, Seacow Milk Stout and Bone-a-fied Blonde. And a few months ago they started distributing two of their more popular brands—Screamin’ Reels and South End Session Ale—to local restaurants and bars.

In addition to beers on tap, Saltwater offers seasonal and special releases including the Black Current, an American strong ale that’s aged with local Seagrape wood and blackcurrant, which gives it a slightly spicy taste.

Inside the brewery there’s an Old Florida feel, with original terrazzo flooring in the tasting room and exposed Dade County Pine beams above. Sit at one of the oak barrel high-top tables or kick back in one of the leather couches. Or if you’re in the mood, take a crack at an old-fashioned game of cornhole (toss the beanbag into the hole) or play shuffleboard. No food is served, but they allow delivery from area restaurants.

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Saltwater Brewery is located at 1701 West Atlantic Avenue, Delray Beach. For more information, call 561-450-9519 or visit saltwaterbrewery.com.

Organic Brewery You won’t find any preservatives or sugars in the beer at Organic Brewery in Hollywood Beach, an oceanfront restaurant and hotspot located on the Broadwalk that opened in December 2011.

What you will find are six 60-inch television screens and a relaxed, seainspired ambiance. Sit at wooden picnic-style tables inside, or on the raised beachfront patio shaded by a blue and white striped awning.

During the week you’ll find the post 9-5 crowd, but families also visit for a great meal, says General Manager Johnny Quinones. That is, until the sun sets, when “it becomes more of an adult hangout. There’s a happy hour for the late crowd that starts at 10 p.m.,” Quinones says.

There are four organic beers sold here, all made with organic malt, hops, water and yeast. They include the best-selling Pilsner German Stout, Belgian Ale, Russian Stout and a popular Wheat beer.

“Our slogan is live pure, drink pure,” says Quinones, explaining that their food is not organic. “The menu is fusion—there’s a little bit of everything.”

This includes salads, seafood, burgers and pasta.

The Organic Brewery is planning to open a production brewery in Hollywood later this year, when a variety of beers are expected to be added to the

A sampling from Organic Brewery

Organic Brewery

menu. And while they already distribute to several restaurants and bars in the tri-county area, once the brewery opens they plan to mass market nationally.

Organic Brewery is located at 290 North Broadwalk, Hollywood. For more information, call 305-414-4757 or visit organicbreweryhollywood.com.

Tequesta Brewing Co. Tequesta Brewing co-owner Fran Andrewlevich is no stranger to brewing beer. Although his establishment opened nearly four years ago, he’s been in the business for two decades—and it shows.

“We have been at capacity since we opened,” says Andrewlevich.

The place has been so popular that he and his business partner, Matt Webster, are opening a second location later this year in Palm Beach Gardens they’ve dubbed the Twisted Trunk.

“The city symbol is the banyan tree so we tied it into that,” he explains.

The beer selection is diverse, with about 50 specials brewed every year.

The most popular is a German Kölsch they call Der Chancellor, and the second most ordered is the Gnarly Barley, a traditional American Pale Ale made with hops.

Inside the brewery, the 3,200-square-foot space features a 100-year-old wooden bar from Pennsylvania once owned by Andrewlevich’s grandfather. Giant beer fermenting tanks occupy the back part of the building, located behind welcoming couches and upholstered chairs.

At 5,700 square feet, the second PGA location will be larger, with indoor and outdoor seating.

“It’s bigger, badder and better,” Andrewlevich says.

While they don’t serve food on the premises, guests can order from the Corner Cafe & Brewery next door, which offers full breakfast, lunch and dinner menus.

Tequesta Brewing Co. is located at 287 U.S. 1, Tequesta. For more information, call 561-745-5000 or visit tequestabrewingcompany.com.

Brewzzi Although its CityPlace location was shuttered this past July, Brewzzi in Boca Raton is alive and kicking. In business for more than 17 years, it’s the oldest active brewery in South Florida, says brewmaster Matt Manthe.

Located in a shopping plaza, the restaurant and brewery features a cozy vibe with lots of brick and dark wood. Visitors can see beer-brewing tanks located behind full-length glass windows.

There are eight working taps, with five reserved for specialty beers. The house beers are traditional German lagers and the top seller and flagship beer is the aptly named Boca Blonde, a traditional German Munich Helles Lager.

The City Fest, an amber-colored traditional Vienna lager, is also popular.

Flavors are created with different types of yeast. “Mostly what sets us apart is my use of wild Belgian yeast,” Manthe explains. “I create a lot of hybrid styles as well as traditional styles of beer that most people have never heard of.”

His system clearly works. Brewzzi has won myriad awards, including 10 medals at last year’s Best Florida Beer Championships in Tampa, and gold and silver medals at the prestigious Great American Beer Festival in Colorado.

Brewzzi hosts big lunch and dinner crowds and offers a vast menu of appetizers, pizzas, burgers, pasta dishes, entrees and desserts.

“Some people want their beer to match their food,” Manthe says.

“And others know what beer they want and decide what food they want to go with it.”

Brewzzi is located at 2222 Glades Road, Boca Raton. For more information, call 561-392-2739 or visit brewzzi.com. O

Beer Here Want to know what all the brew-ha-ha is about?

Check out our handy-dandy glossary.

Belgian Single: Also referred to as a blonde, this is light in alcohol, golden in color and a bit dry.

Belgian Dubbel: A rich malty beer with a host of flavors including spices, flowers, dried fruit, plums, raisins, rum and toffee, to name a few.

Belgian Quadrupel: A dark, full-bodied beer with a complex, fruity aroma. Caramel, dark sugar and malty sweet aromas can be intense.

Belgian Tripel: Lighter in color, but with more of a kick.

It runs from very dry to very sweet.

Belgian Witbier: A pale, unfiltered beer brewed with a high level of wheat and sometimes oats. It’s always spiced with a crisp tang and higher level of carbonation.

Craft Beer: A flavored beer brewed and distributed regionally.

Hefeweizen: These German-style wheat beers are highly carbonated, have low hop character and are brewed using at least 50 percent malted wheat.

Hops: Flowers from the hop plant used to flavor beer.

IPA or Indian Pale Ale: There are three main styles of IPA: American-style, English-style and Double or Imperial IPA. Some might argue it’s an acquired taste because it can have a bitter bite.

Porter: A dark beer made with brown malt. The name references the dock and transit workers who favored it in the 1800s.

Saison: Originally a seasonal beer for summer designed to quench the thirsts of farm workers, it has become available year-round. Usually lighter (amber to orange in color), it’s dry with a citric, peppery flavor.

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Photo by Gyorgy Papp, Papp Photography

Farmer’s Table Braised Prime Short Rib

LOCO FOR LOCAVORE

Farm-To-Table Eating Is No Flash In The Pan

By Lynn Allison

W

hy buy processed food grown elsewhere when you can eat fresh fruits, veggies and more while supporting local farmers and producers?

This is the premise behind the popular locavore movement. That’s where folks only purchase food from local (typically within a 100-mile or so radius) growers, markets and other sources. By doing so, they aim to create a greater connection with their food sources, resist chemical-laden products and contribute to their community’s economy.

How hot is the locavore trend? Sizzling, according to industry gurus at the marketing company Restaurant Hospitality, who report that a strong majority of U.S. consumers are willing to pay premium prices for local foods, and that 30 percent will take their business elsewhere if local options aren’t available.

And while some industry insiders speculate the trend is limited to a select group of hardcore “foodies” who like to make a lot of noise, research suggests otherwise. According to the global managing consulting firm A.T. Kearney, the locavore sentiment has impacted the mainstream consumer and its reach extends wider than most observers imagine.

Check out the people and places embracing the trend right in our own backyard.

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Grab A Seat At The Table

“I was an executive chef at a local restaurant and the power went out. Everything went dark except the sink which was filled with shrimp. The shrimp were glowing!”

– Joey Giannuzzi, Farmer’s Table

“More and more people are paying close attention to food nowadays,” Executive Chef Wilson Wieggel says. “They want to know where the food comes from and if it’s organic. They want to know if the animals have been humanely treated. Our staff is trained to answer these questions.”

Giannuzzi shares a personal anecdote that put him on the path to learning more about the source of his food.

“I was an executive chef at a local restaurant and the power went out,” he says. “Everything went dark except the sink which was filled with shrimp. The shrimp were glowing! I want to know where my seafood originates and not have surprise neon-like byproducts hiding in the flesh!”

Chef Wieggel buys and serves only sustainable seafood along with hormone- and antibiotic-free meats. He also makes sure that the so-called Dirty Dozen fruits and vegetables—the ones deemed most likely to carry toxins when grown conventionally—are always organic. And he tries to buy local whenever possible.

“Seven years ago I lost 90 pounds in nine months cutting out all refined sugar from my diet and adding 86

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exercise,” he says. “Our team has first-hand knowledge on what it takes to enjoy a healthy lifestyle and we want to offer that knowledge to the community.”

Robbins, who hails from Boston and has three children, is particular about the kids’ menu inspired by his wife, Alison.

“All the kids’ meals come out on trays with lots of healthy options—and it’s ready to serve as soon as you order,” he says, recognizing that children can grow impatient while waiting for the grown-ups’ food.

There are plenty of tasty options for everyone, Robbins insists. “My wife is a vegetarian but I like a good grass-fed burger or our short ribs which literally fall off the bone.”

Adds Giannuzzi: “Farmer’s Table is the rare restaurant where both diet-conscious diners and meat-and-potatoes types will be satisfied.”

For more information, visit farmerstableboca.com.

Takes A Hands-On Approach

C

hef Lauren DeShields, daughter of Boca Raton residents Dan and Maryann DeShields, is a culinary superstar who takes the locavore trend to a new level.

She’s a hands-on professional who tackles all aspects of procuring raw food, including slaughtering the animals she uses in her kitchen to make sure they die humanely.

The attractive 28-year-old started her culinary career at Johnson & Wales University in North Miami and moved to San Francisco where she honed her skills with some of the best and most progressive chefs in the nation.

Chef Lauren DeShields of Market 17

Photo by Gyorgy Papp, Papp Photography

L

ast year, real estate developer Mitchell Robbins and noted chef Joey Giannuzzi founded Farmer’s Table, an elegant, health-minded restaurant located in the Wyndham Boca Raton.

The affordable new dining concept with a focus on locally procured, healthfully prepared foodstuffs was an instant hit with diners waiting in line to sample the fare.

“That was my dream, my focus in opening Farmer’s Table,” says Robbins, 54, whose eatery is one of South Florida’s largest health-focused restaurants with seating for more than 200. “I wanted to create a community-oriented restaurant that serves food at reasonable prices so that families can eat out several times a week without breaking the bank.”

The cuisine at Farmer’s Table centers on whole, fresh, high-quality ingredients and the chefs shun using excess salt and fat, or over-processed foods rife with antibiotics or hormones. There’s no butter or cream in any of the dishes and the restaurant doesn’t house a deep-fryer or a microwave.

Farmer’s Table Short-Rib Tacos

Farmer’s Table Garden Terrace

Mitchell Robbins and Joey Giannuzzi of Farmer’s Table

Farmer’s Table Jumbo Chicken Chop Tagine

Farmer’s Table Key Lime Pie

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Fruit-picking in the fields at Bedner’s Farm Fresh Market

“Food has always been a big part of my life,” she says. “My dad has a huge garden in Boca Raton and we always sat down to homemade meals with fresh vegetables from our garden. Good food was a part of my upbringing, but when I moved

transfers to the finished product.

Why would you want to eat something that traveled 4,000 miles away that’s been gassed and has pesticides all over it when you can eat local food that’s been grown safely and ethically?”

“Why would you want to eat something that traveled 4,000 miles away that’s been gassed and has pesticides all over it when you can eat local food that’s been grown safely and ethically?”

– Chef Lauren DeShields, Market 17

to San Francisco I saw that so many other people were also passionate about what they ate. Sustainable food was the heart of the city. I was determined when I moved back to Florida to make this my mission— to incorporate the energy of lovingly grown food into my signature dishes.”

DeShields is now working at Market 17 restaurant in Fort Lauderdale where she endeavors to raise the level of consciousness about locavore cuisine to an elite group of clients.

“People always ask me why our food tastes so much fresher and the meat more tender than other restaurants,” she says. “I tell them that our food is permeated with good energy.

The love that was put into growing the food or caring for the animals 88

DeShields says she raises chickens who right now are producing eggs for her and her partner’s breakfasts.

“But when they stop producing eggs, they will be served for dinner,” she says matter-of-factly. “I don’t have a problem with that because my chickens have had a very good life.”

The young chef also challenges vegetarians who believe that eating no animal flesh is a morally superior choice.

“I ask them if they know where their vegetables came from,” she says. “Were they grown by overworked farm hands barely making a living or were they lovingly cared for by local farmers who take pride in their crops? You are what you eat and the energy that comes from the

T H E B O C A R AT O N O B S E R V E R

foods we put in our body makes a huge difference in our health, whether it’s vegetarian or not.”

DeShields advises home cooks to “eat what’s in season, eat organic and meet your local farmers.”

For more information, visit market17.net.

good time.

It all began when Arthur Bedner moved to South Florida from Pennsylvania with his new bride, Henrietta, in the 1950s. Through his hard work and progressive attitude, he developed a successful sustainable

Nostalgia With A Healthy Twist

T

here are few things more relaxing and invigorating than spending an afternoon with the kids at Bedner’s Farm Fresh Market in Boynton Beach. This family-owned 80-acre farm and produce stand is a happening place, and the fruits and veggies are all fresh and pesticidefree. It’s the kind of place that brings to mind traipsing through a countryside to gather fresh berries for mom to make a pie.

At Bedner’s, you’ll find a delightful country store with produce, home-baked goods, coffee and hand-churned ice cream. You can saunter into the fields and pick your own fruits and vegetables or hop on the tractor for a scenic ride through the grasslands. On weekends, the place is hopping with a petting zoo and food trucks delivering savory fare. In short, it’s the ideal way to see “farm to fork” in action while buying delectable food that’s been grown in a green, sustainable fashion and having an old-fashioned

farming operation.

Although Arthur and Henrietta have passed on, their children and current owners, Charles, 55, Bruce, 53, and Steve Bedner, 49, still run the family business. The Bedners had an enormous commercial operation with 1,500 acres of bell peppers and cucumbers in Palm Beach and Martin counties before they opened Bedner’s Farm Fresh Market, the first family-owned market

Photo by Paul Misciagno

in Boynton, in 2009.

“We are third-generation farmers,” says Marie Bedner, Steve’s wife.

“We opened the market in part to accommodate schools and other groups who wanted to visit our commercial operation but we just didn’t have any way to accommodate them. But we saw that the ‘buy local’ movement was growing and that signaled an opportunity for us to interact with the public.”

Bedner’s believes in sustainable agriculture. This means they invest in ways to produce food that’s healthy to eat, doesn’t harm the environment, is humane for workers, respects animals and provides a fair wage to farmers while supporting and enhancing the local community. They use minimal toxins and the safest green technology available to keep crops healthy and disease-free.

Jason McCobb, aka Farmer Jay, with his pal Drake

“Our fields are inspected by a crop scout and only then are products applied as needed,” Bedner explains. “The crops are rotated every year to achieve the best production and to keep the soil rich.”

She points out that purchasing sustainable food not only helps buyers stay healthy and supports local communities, but it protects all of us from having our food supply controlled by just a few companies.

Says Bedner: “By eating sustainably, you are also supporting a true American tradition that’s part of our cultural heritage—the small, independent farm.”

For more information, visit bedners.com.

From Corporate Titan To Farmer Jay

S

ustaining Mother Earth is the passionate purpose of Jason McCobb, aka Farmer Jay, a well-known figure in South Florida’s organic agricultural circles who loves to promote the locavore movement. As a child he worked on his grandfather’s hobby farm outside of Tampa.

McCobb, 39, who now lives in Delray Beach with his wife Denia, 44, and daughter Reese, 6, decided to give up his successful corporate career—he launched Red Bull beverages in Florida—in 2004.

“I was totally stressed out and my wife encourBedner’s Farm Fresh Market aged me to do what I love to do,” he recalls. “I got work with a landscaping company and learned all about gardening, irrigation and everything that had to do with urban farming.”

McCobb then travelled to Napa, Calif. to research farm-to-table cuisine, working with prestigious restaurants on the West Coast that had already embraced the farm-to-table concept.

“I learned that there’s nothing like the taste of a baby carrot grown in Farmer’s Table

“If every home planted just a few items we wouldn’t have to be dependent on foreign countries for our foods. That is my dream and my goal: that we learn to sustain our own food and become an agricultural giant once again.”

– Jason McCobb, aka Farmer Jay

organic soil or heirloom lettuces that are a feast for the eyes as well as the palate,” he says. “Fresh-picked produce not only excels in nutritional value but also in bursts of flavor for the palate.”

He brought the message back to Florida and soon planted every square inch of his backyard with organic produce, fertilized with chicken manure provided by his very own flock and tended lovingly by Farmer Jay’s hand. As the word spread, several restaurants procured his produce, including Max’s Harvest in Delray Beach. He planted a prolific garden at Farmer’s Table in Boca Raton so that chefs could simply step outside and handpick fresh greens to dress their salads. He’s also established composting classes at several universities to teach students the value of sustainable agriculture.

In terms of why organic produce costs more, McCobb says, “You can

pay now or pay later in doctor’s bills.”

And if everyone grew a little garden of their own, we could barter our goods and develop more selfsufficiency in our food supply, he points out. “If every home planted just a few items we wouldn’t have to be dependent on foreign countries for our foods,” he says. “That is my dream and my goal: that we learn to sustain our own food and become an agricultural giant once again.”

For novices who want to try their hand at growing their own food, McCobb builds garden beds in all shapes and sizes for veggies and herbs that come complete with organic soil mix and fertilizer.

For more information, visit myfarmerjay.com. O

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Easy

BY HELEN HILL

BEING GREEN

WHERE TO FIND DELICIOUS (REALLY!) VEGAN AND VEGETARIAN CUISINE

D

iets promising thinner waistlines, sharper minds and more energy come and go but vegetarian and vegan eating endures.

Forget the hippy-dippy image: Today’s clean eaters believe that health, animal welfare and a sustainable way of dining are the only natural life choices. Vegetarians don’t eat meat, fish and seafood, while vegans

avoid anything related to animals, including eggs and dairy products.

A number of celebrities credit eating this way for their increased energy and good looks, such as Ellen DeGeneres, Anne Hathaway, Carrie Underwood, Brad Pitt and Paul McCartney.

We’re not talking about eating grass, here: Prepared properly,

these are tasty, nutritious and creative plant-based entrees that look and taste just like meat, poultry, fish and cheese, and desserts made with soy, almond or rice milk that are sure to please.

Whether you’re curious or a seasoned vegan, the following South Florida restaurants are great green options.

way, Boca Raton and 8020 South Dixie Highway, West Palm Beach. For more information, call 561586-2622 or visit darbster.com.

Christopher’s Kitchen is located at 4783 PGA Boulevard, Palm Beach Gardens. For more information, call 561- 318-6191 or visit christopherskitchenfl.com.

Darbster One of the only 100-percent vegetarian restaurants in Boca Raton, Darbster attracts mainstream and vegetarian diners. The soothing decor of wood floors, tables and captains’ chairs provides the backdrop for leisurely meals of interesting cuisine served by a knowledgeable staff.

The menu offers classic comfort foods and new innovative dishes using natural, organic ingredients.

Entrees include Palm Cake, crispy hearts of palm served with pink peppercorn and whole grain mustard aioli, savory yellow rice and citrus spinach; and Scallops Provencal, with seared marinated tofu, citrus spinach and celery root puree. Sunday Brunch includes dishes such as Quiche Lorraine, made with tempeh bacon and tofu eggs, and Burritos with tempeh taco meat and Daiya cheese. The bar offers an ample beer and wine selection, and there’s a weeknight happy hour from 5-7 p.m.

You can also dine alfresco beneath a lovely canopied outdoor area by a waterside deck where dogs are welcome. This is a pet-friendly bistro that also runs a foundation that aids animal welfare: Darbster is named for the owner’s dog and diners with canines receive a 20 percent discount on Sunday entrees from 5-7 p.m. There’s also a West Palm Beach location.

Darbster is located at 6299 North Federal High90

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Christopher’s Kitchen Located on the Plaza at Midtown in Palm Beach Gardens, this bright, cool restaurant offers indoor and outdoor seating facing a fountain. The open kitchen prepares large portions of delicious food created by Chef Christopher Slawson, who believes in super nutritional integrity.

The menu features organic and plant-based versions of familiar dishes such as veggie burgers, pizzas, Asian noodles, tacos and burritos, and sandwiches and wraps. Luscious desserts include handmade chocolates, pastries, pies and cakes.

Adjoining the main restaurant is a wine room where diners can enjoy the regular menu in a more formal, serene atmosphere. The restaurant’s CK brand items are also sold a few doorways down at the CK Juice Market. Their organic, cold-pressed juices made from fresh fruits and vegetables can be used in CK’s own one-, two- or three-day juice cleanses.

The New Vegan “No GMO, no dairy, no wheat, no soy and no gluten—no kidding!”

That’s the mantra at The New Vegan (formerly The Garden of Vegan) in downtown Delray Beach, known for scrumptious vegan burgers such as Chickpea, Portobello Mushroom, South Western Chipotle and Famous Falafel (they even have a create-your-own option).

The casual little storefront eatery dishes out big flavors for breakfast, lunch and dinner. Signature offerings include Red Velvet Waffles (silky-sweet beet waffles topped with caramelized beets), the No Cheese Mac ’n’ Cheese (quinoa pasta with Daiya dairy-free cheddar, mozzarella and pepper jack cheese) and Zucchini Fettuccine (zucchini noodles served with a special carrot-tomato cheese sauce). There’s also a variety of well-presented soups, salads, sandwiches, entrees and desserts, as well as juices and smoothies.

They prepare dishes with ingredients grown in their own Tower Garden, offer a meal

plan and the occasional food-related event.

The New Vegan is located at 528 Second Street, Delray Beach. For more information, call 561-4045301 or visit thenewveganllc.com.

Green Bar & Kitchen This airy, casual vegan Fort Lauderdale cafe began as a food truck started by Elena Pezzo and Charlie Grippo, who embraced the clean-eating lifestyle after wanting to make positive changes in their lives. Their website promises: “When you eat at Green Bar & Kitchen, you are eating organic, healthy, healing foods meant to make you feel alive with energy, vibrancy, strength and radiance.”

Health-conscious dishes are made with plantbased, gluten-free, locally sourced ingredients, including their popular Chia Pancakes (served with maple syrup and either seasonal fruit or chocolate chips), Kale Salad (kale, bell pepper, spiralized carrots, sprouts, white sesame seeds and firecracker dressing) and a Curry Chick’n Salad Sandwich (pea-soy protein, mayo, celery, red onion, raisins, cranberries and seasonings, served on millet and flax bread).

The eatery offers breakfast, lunch and brunch, and serves craft beers, wines, juices and baked goods. A second Fort Lauderdale location is in the works.

Green Bar & Kitchen is located at 1075 S.E. 17th Street, Fort Lauderdale. For more information, call 954-533-7507 or visit greenbarkitchen.com.

Bee Organics This West Palm Beach gem serves breakfast and lunch using organic, plant-based ingredients. You’ll also find a variety of healthy fresh-squeezed juices such as Pure Green (celery, cucumber, parsley, spinach, lemon and green apple) and Heart Beet (beet, apple, celery, ginger, lemon and water) and 13 types of smoothies including PB&J (peanut butter or almond butter, almond milk, dates and blueberries) and Funky Buzz (coffee, cacao, dates and nut milk, chia, banana and honee or honey).

There’s a great market selling Fair Trade items ranging from bulk nuts and organic snacks, to vitamins, eco candles and home goods (there’s even a special section for kids and babies). There’s an on-premises yoga studio offering frequent classes, and Bee Organics holds occasional events, trunks shows and classes.

Bee Organics is located at 123 Datura Street, West Palm Beach. For more information, call 561-651-9796 or visit thebeewpb.com.

The Green Wave Cafe Tucked away in a suburban Plantation shopping center is The Green Wave Cafe, which calls itself “a living foods cafe,” because it specializes in raw foods. Recipes are all vegan, gluten-free and made from scratch using essential ingredients produced in-house, including fresh almond milk, nut cheeses and breads.

The menu features an impressive lineup of starters, salads and entrees, including Super Nachos (refried bean pate, Mexi cheese, fresh guacamole and salsa served on a crisp chip), Veggie Lo Mein (a vegetable medley of mushrooms, cabbage and raw kelp noodles served with creamy ginger sauce), homemade soups du jour and delicious desserts including “No Moo” ice cream. They also offer a healthy eating meal plan and hold a farmers market in the plaza on Mondays and Tuesdays.

The Green Wave Cafe is located at Plantation Village Shopping Center, 5221 West Broward Boulevard, Plantation. For more information, call 954-581-8377 or visit thegreenwavecafe.com.

Sublime Restaurant & Bar This unique fixture on South Florida’s dining scene is considered one of the country’s best vegetarian restaurants and a favorite among celebrities including Alec Baldwin, Pamela Anderson, Paul McCartney and Kevin Nealon. It was founded 11 years ago by Nanci Alexander, a vegan and founder of the Animal Rights Foundation of Florida, who donates all her Fort Lauderdale restaurant’s profits to animal causes.

Step inside and you’ll see why Zagat gave Sublime its “Top Restaurant Decor” award: Picture cascading window waterfalls, skylights, Italian glass tiles and exotic trees.

Start your meal with a tasty cocktail (we especially like the Watermelon Martini) at the bar, then choose from an impressive selection of wines, beer and bubbly. An extensive menu features contemporary vegan dishes such as Thai Red Curry (Asian vegetables, grilled tofu, red pepper, onion and broccoli served with jasmine rice) and Sublime Picatta (gardein cutlet, mashed potato and sautéed spinach in lemon caper sauce). Alexander’s desserts are decadent, from the Coconut Cake to the Chocolate Nirvana.

Sublime Restaurant & Bar is located at 1431 North Federal Highway, Fort Lauderdale. For more information, call 954- 615-1431 or visit sublimerestaurant.com.

Zen Mystery’s Raw Vegan Cafe Located in Zen Mystery, a spiritual center in Dania Beach, Raw Vegan Cafe is a restaurant and tea lounge that serves a wide assortment of fresh salads, main dishes and desserts.

Start with the Zen Salad (thinly sliced cucumbers, colorful radishes and fresh dill marinated in lemon juice) or the Hummus and Fresh Veggies plate. For a main course, there’s Live Pad Thai (a mix of raw almond butter sauce and veggies intermingled with kelp noodles) or the altruistic-inspired Donation Bowl (featuring the dish du jour, with profits donated to TreeHugger Organic Farms in Davie).

You also can choose from a menu of 35 organic loose-leaf teas and smoothies. Zen Mystery offers spiritual classes and counseling; tai chi, yoga, meditation and belly dance instruction, and a New Age boutique.

Zen Mystery’s Raw Vegan Cafe is located at 56 North Federal Highway, Dania Beach. For more information, call 954-241-4655 or visit zenmystery.com.

The Vegan Cafe At press time The Vegan Cafe was relocating from Okeechobee Boulevard to larger, newer digs on Clematis Street in West Palm Beach.

Not only is the new space much bigger, but the menu is too. In addition to an assortment of traditional vegan entrees, flatbreads and soups, half the restaurant’s offerings are raw, including Raw Spring Rolls, Raw Pizza and an array of salads.

Popular entrees include the Veggie Meatball Sandwich and Pad Thai. There’s also a wide selection of juices and smoothies, ranging from a Cleanser juice (carrots, beets, lemon, parsley, spinach and apple) to an Apple Berry Pie Smoothie (green apple, strawberry, raspberry, blueberry banana and cinnamon).

You can dine at the restaurant, order take-out or have an event catered.

The Vegan Cafe is located at 416 Clematis Street, West Palm Beach. For more information, call 561-318-5045 or visit the-vegan-cafe.net. O **Additional research by Chris Maiorana OCTOBER 2014

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Cuisine Scene Because we love dining out in Boca Raton, locals are true restaurant connoisseurs—we know where to find the most talented chefs, appealing menus and extensive wine lists. And, lucky for us, there are so many fabulous choices! The following are some of South Florida’s best dining establishments and the chefs and restaurateurs who make them possible.

SPECIAL ADVERTISING SECTION

Cuisine Scene

FEEDING THE NEIGHBORHOOD 13 AMERICAN TABLE Focuses On Small Plates With Big Flavor If you’ve never eaten food that’s been

Rey De La Osa

cooked in a Josper, it’s high time for you to visit 13 American Table.

The family-owned restaurant, which celebrated its first anniversary on July 25, serves new American cuisine with a multicultural influence. Whether it’s family eggplant or grilled octopus, there’s a little something for everyone.

The seasonal menu focuses on fresh local produce, fresh fish and a selection of meats, all of which get their exceptional flavor from being cooked on the Josper. A cross between a grill and oven, this Spanish import gives anything cooked on it a distinctive and delicious smoky flavor.

Owners Alberto and Melanie Aletto are residents of Boca Raton. Aletto opened his other restaurant, Tucci’s Fire N Coal Pizza, five years ago. “I wanted to give good food to the neighborhood,”

says

Aletto,

whose

13 American Table provides a casually elegant atmosphere. “We are comfortable and unpretentious.”

In fact, you’re likely to find Aletto, his

“OUR CHEF IS METICULOUS ABOUT WHAT WE USE AND SELL AND SO AM I. IT’S FRESH AND FLAVORFUL.”

wife and three children dining here on any given day. “I eat in this restaurant, my family eats here and I stand behind what I sell,” he says.

The menu is a collaboration between Aletto and Chef Anthony Fiorini. The focus is on fresh and flavorful food; the

The menu features entrees as well as

There’s also a full bar with a nice

menu is ingredient driven and changes

shared plates, a big hit with customers.

selection of wine, craft beer, spirits

with the seasons. “Our chef is meticulous

“We try to promote sharing because

and specialty drinks such as the Game

about what we use and sell and so am

that’s what we do as a family,” Aletto

Changer, which is made with Spring 44

I,” says Aletto. “It’s fresh and flavorful.”

says.

gin, cucumber lime press and fresh basil.

“Even some of our drinks change with

13 American Table is located at 451 East Palmetto Park Road, Boca Raton.

For more information, call 561-409-2061.

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T H E B O C A R AT O N O B S E R V E R

the season,” Aletto says.

Cuisine Scene The Blue

Morimoto Sushi Bar

SeaGrille

501 East

Beaches

DINING DESTINATION Discover The Art Of Cuisine With A Staycation At The BOCA RATON RESORT & CLUB Pampered guests of the Boca Raton

on great American classics and craft

Established in 1926 by Addison Mizner,

Resort & Club, A Waldorf Astoria Resort

beers. At the Beach Club, SeaGrille

the landmark Boca Raton Resort & Club,

are truly spoiled when it comes to

features the freshest of seafood dish-

A Waldorf Astoria Resort features five

exceptional dining in a wide range of

es in a mix of fine dining and casual

unique styles of guest rooms and suites,

exciting venues.

elegance, while Beaches serves a

some with views of the Atlantic Ocean

South Florida’s premier resort offers

casual menu of gourmet sandwiches,

or Intracoastal Waterway, while others

an outstanding selection of 13 award-

salads, hot dogs and burgers. All of

are in the historic pink Tower or along the

winning bar and restaurant options,

these inspired dining experiences are

edge of the historic golf course in the

including Morimoto Sushi Bar by the

enjoyed throughout the architecturally

Bungalows. The resort’s amenities include

internationally renowned Iron Chef and The Blue restaurant at the top of the Tower, where top-rated, Boston-based Chef Michela Larson serves spectacular

“ALL OF THESE INSPIRED DINING EXPERIENCES ARE ENJOYED THROUGHOUT THE ARCHITECTURALLY STUNNING PROPERTY.”

New American food and drinks. For amazing sweets, try Serendipity, New York City’s famed ice-cream shop

a half-mile stretch of private beach at the Boca Beach Club; award-winning Waldorf Astoria Spa, recently named the top spa in the world by the readers of Condé Nast Traveler magazine; two 18-hole champi-

stunning property.

onship golf courses ranked among Golf

Breathtaking views of the Atlantic and

Intracoastal

Digest’s Top 75 Courses in North America;

offering a delicious family-friendly menu

Ocean

Waterway

the Dave Pelz Scoring Game School, the

and so much more. Lucca’s Tuscan

abound at the resort’s beautifully appoint-

resort’s tennis program ranked annually

favorites are legendary, while 501 East

ed restaurants and lounges, along with

among the Top 50 U.S. tennis resorts by

is the ideal spot for a creative take

beachside and poolside drinks and treats.

Tennis Magazine; full-service 32-slip marina; seven swimming pools; three state-of-

Boca Raton Resort & Club is located at 501 Camino Real, Boca Raton. For more information, call 561-447-3000 or visit bocaresort.com.

the-art fitness centers; Surf School and a variety of water sports.

OCTOBER 2014

95

Cuisine Scene

FEAST FOR THE SENSES BOCA WEST COUNTRY CLUB Offers A Variety Of Fine Dining And Catering Experiences Dining at Boca West Country Club is truly a feast for the senses.

With six restaurants and a wide variety of options for catering and special events, the landmark Boca Raton club attracts discriminating diners from near and far. “We provide an ideal setting for enjoying a great meal, having drinks with friends or a party or reception,” says Jay DiPietro, CCM, president and general manager. “Our staff’s exceptional service is another reason Boca West ranks as the number one private club, of all types, in the state of Florida.”

If you’re looking for a fine restaurant for entertaining guests, Panache offers everything from a popular Sunday brunch to lavish lunches and inspired dinners in a

gracious, elegant setting overlooking the golf course. The adjacent Living Room boasts live music and dancing, and is a favorite for hors d’oeuvres, aperitifs or pre- or post-dinner cocktails.

But that’s just an appetizer for the

“WE PROVIDE AN IDEAL SETTING FOR ENJOYING A GREAT MEAL, HAVING DRINKS WITH FRIENDS OR A PARTY OR RECEPTION. OUR STAFF’S EXCEPTIONAL SERVICE IS ANOTHER REASON BOCA WEST RANKS AS THE NUMBER ONE PRIVATE CLUB, OF ALL TYPES, IN THE STATE OF FLORIDA.” club’s eclectic “menu” of restaurants.

The Grill Room is renowned for its breakfast specialties, homemade soups and

Boca West Country Club is located at 20583 Boca West Drive, Boca Raton. For more information, call 561-488-6990 or visit bocawestcc.org.

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T H E B O C A R AT O N O B S E R V E R

the best deli sandwiches this side of New York City, says Thomas Kassner, director of food and beverage. “If you’re between rounds of golf or looking for a place to gather with friends, Mr. D’s is the place to go for drinks and delicious casual fare,” he adds.

Executive Chef Roger Brock takes particular pride in The Steakhouse. “We offer the finest USDA Prime steaks anywhere, aged four weeks and prepared to perfection, along with dishes like Dover sole and Colorado lamb chops,” he says. “We also offer decadent desserts and finishing touches, such as traditional silver coffee service.”

Boca West Country Club can accommodate a variety of events from intimate functions to large-scale wedding receptions, birthday parties and anniversary celebrations held in the 750-seat Grand Ballroom. “Our exceptional meeting facilities and attentive staff provide an appealing dimension to catered affairs,” says Andrew Masia, catering manager.

“We look forward to helping you plan your next event.”

CABO FLATS CANTINA & TEQUILA BAR’S Focus Is On Fresh And Flavorful Chef Antonio Brodziak

“THE RESTAURANT HAS BECOME SYNONYMOUS WITH SIZZLING FAJITAS—ONE OF ITS BEST-SELLERS—MADE WITH CHICKEN, STEAK, SHRIMP OR TRY ALL THREE.” Suzie Donovan

With two loacations open and two more on the horizon, Cabo Flats Cantina & Tequila Bar is putting itself on the map with its focus on fresh, local produce and meals made from scratch.

The 7,300 square-foot restaurant opened in November 2013 at Delray Marketplace, just west of the Turnpike on Atlantic Avenue. It features an indoor/outdoor bar and a lively atmosphere. The first Cabo Flats opened in Downtown at the Gardens in 2010, a Stuart location is planned for later this year and a Miami restaurant is in the works for 2015.

What makes Cabo Flats so popular is its fresh, never frozen mantra, says Managing Partner Adam Robin. “The focus is on a farm-to-table mentality— not only for its health benefits, but for a better quality product using fresh, local ingredients,” says Robin. “It makes all the difference in the taste and quality of our food.”

Guacamole may be a Mexican restaurant mainstay, but Cabo Flats has taken it to the next level by using only premium Hass avocados from Mexico, fresh lime, tomatoes and onions.

The restaurant has become synonymous with sizzling fajitas—one of its best-sellers—made with chicken, steak, shrimp or try all three. Combined with fresh red, green and poblano peppers, sautéed onions and Cabo’s homemade sauce, they come to your table hot and delicious.

Even the handcrafted cocktails are made with fresh-squeezed fruit juices.

“We don’t use canned juices or juices from concentrate,” says Robin.

Coming soon: Mexican street corn grilled with cotija cheese, fresh crushed chili, butter and lime zest. Oh, and did we mention the avocado fries?

“We have run them as specials and everyone clamors for more,” says Robin.

“They will become a more permanent fixture on the menu.”

Cuisine Scene

FLAVORFUL AND AUTHENTIC

Cabo Flats Cantina & Tequila Bar is located at 14851 Lyons Road, Delray Beach and 11701 Lake Victoria Gardens Avenue, Palm Beach Gardens. For more information, call 561-499-0378 in Delray Beach or 561-624-0024 in Palm Beach Gardens or visit caboflats.com.

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Cuisine Scene

MANGIA MIA MATTEO’S Is Family-Style Italian Food At Its Best For more than 25 years, Matteo’s has,

Rey De La Osa

been serving up great Italian food to both new and long-time loyal customers.

With so many restaurants opening one day and closing the next, you can count on Matteo’s in Boca Raton to continue serving its generous portions of family style menu items that have been a favorite year after year.”

“One of the things we pride ourselves on is the fact that our staff has been here a long time, our customers know them and even ask for them by name,” says General Manager Peter Kramer.

And soon, the Boca Raton landmark will be getting an exciting new look as it undergoes a floor-to-ceiling renovation that includes a new bar, party room and outdoor patio.

And, that’s not all; the menu also is getting a facelift. While longtime favorites including baked clams that are cooked to order, and Chicken Matteo, with its Italian sausage and roasted vegetables will remain, new

“ONE OF THE THINGS WE PRIDE OURSELVES ON IS THE FACT THAT OUR STAFF HAS BEEN HERE A LONG TIME, OUR CUSTOMERS KNOW THEM AND EVEN ASK FOR THEM BY NAME.” items including steak and seafood dishes will be added. Look for an updated wine list as well.

While Matteo’s will continue to offer traditional Italian treats such as cannoli and tiramisu, there’s also a new dessert menu on the horizon with all homemade sweets.

giving back to loyal customers for their

give Matteo’s a call. They will deliver

“Chef Giuseppe DeRubertis is always

frequent visits in the form of dollar for

the same fresh and delicious meal to

looking for ways to please the palate,”

dollar value, preferred reservations on

your next event. In addition to the Boca

says Kramer.

holidays, Matteo’s family food tasting

Raton location, you can find other

events and much more. If you’re look-

locations in South Florida and on Long

ing for someone to cater your meal, just

Island, New York, making catering easy.

Matteo’s will be rolling out a new Member

Rewards

card

this

winter,

“Pasta, poultry, veal or seafood, you

Matteo’s Restaurant is located at 233 South Federal Highway, Boca Raton. For more information, call 561-392-0773 or visit matteosrestaurants.com.

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can be certain we use only the freshest ingredients,” says Kramer.

Cuisine Scene Chef Nick DiCarlo, Chef Louie Zweifo and Chef John Circharo

TASTY TUSCAN TREATS MEATBALL ROOM Offers A Full Menu Of Fine Italian Dishes And Desserts If you’re looking to have a ball this

is the Spaghetaboudit, a classic ball

opens at 11 a.m. with a true New York-

season, plan on making it a meatball

stuffed with three cheeses and fusilli

style pizzeria in mind, with signature

from Boca Raton’s Meatball Room.

pasta, topped with marinara, shaved

wood-fire pies, calzones, Stromboli, sal-

Located at The Regency Court, this

parmesan, and a dab of ricotta.

ads, and of course, meatballs. The des-

trendy, energy-filled eatery does more

Other dishes from their extensive

serts are enormous, with cheesecakes,

than just classic Italian fare. Carefully

menu include a huge Bone-In Veal

homemade donuts and ice cream for

planned, prepped and managed by former New York and Las Vegas restaurateur Chef Louie, Meatball Room goes beyond the norm.

An array of a dozen meatballs adorn the menu, from their signature Classic

20, and for the cork crowd, a terrific wine

“CAREFULLY PLANNED, PREPPED AND MANAGED BY FORMER NEW YORK AND LAS VEGAS RESTAURATEUR CHEF LOUIE, MEATBALL ROOM GOES BEYOND THE NORM.”

Meatball (beef, pork and veal) to their

menu including good house wines.

In addition to Chef Louie steering the ship, Chef John Circharo and Chef Nick DiCarlo make magic behind the line in their open kitchen-style restaurant, complete with a gorgeous bar and

Turkey Meatball (ground turkey, celery,

Chop Parmiagiana, wonderful escarole

lounge, huge dining room, private party

spices, served with turkey gravy and

and beans, fresh shrimp and fish dishes

room, and open indoor/outdoor bar to

cranberry sauce—just like Thanksgiving!)

like Snapper Oreganate, with portions

serve the patio.

all of their meatballs are unique and

large enough for leftover lunches.

delicious. A highly unusual meatball

Speaking of lunch, Meatball Room

Nightly entertainment including live music, dancing, and a closing time of “anything goes” makes Meatball Room

Meatball Room is located at Regency Court at Woodfield, 3011 Yamato Road, Boca Raton. For more information, call 561-409-4111 or visit meatballroom.com.

your adult playground. Get to Meatball Room this season. And have a ball.

OCTOBER 2014

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Cuisine Scene

Executive Chef Matthew Sadowski

Walter M. Apfelbaum

DINE LIKE A LEGEND Celebrities And Sports Greats Crave NYY STEAK AT SEMINOLE CASINO COCONUT CREEK Ever wonder where celebrities and some of the greatest sports personalities and athletes go in South Florida when they want the best steak house experience?

It’s clearly NYY Steak at Seminole Casino Coconut Creek.

Spend an evening at this luxurious bastion of beyond-excellent food, drinks and entertainment and you might catch more than a glimpse of New York Yankees greats like Bucky Dent, Wade Boggs, Bernie Williams and Reggie Jackson. Also be on the lookout for folks like Seth Meyers, Mike Tyson, Kevin Bacon, Adriana de Maura (“The Real Housewives of Miami”), Teresa Giudice (“The Real Housewives of New Jersey”), Todd Fischer (“United States of Bacon”) and Joan Collins.

It’s easy to see why NYY Steak is such a favorite of the stars. This innovative and refined dining experience is offered in a

“HERE YOU WILL FIND THE FINEST ON-PREMISES BUTCHER SHOP FEATURING 21 TO 28 DAY DRY-AGED USDA PRIME STEAKS BY ALLEN BROTHERS OF CHICAGO, THE FRESHEST SEAFOOD, SUMPTUOUS DESSERTS AND THE BEST WINES AND SPIRITS AVAILABLE.” sophisticated ambiance—replete with Mozambique wood walls, antique bronze mirrors and black oak floors. Here you will find the finest on-premises butcher shop featuring 21-28 day dry-aged USDA Prime steaks by Allen Brothers of Chicago, the

NYY Steak at the Seminole Casino Coconut Creek is located at 5550 N.W. 40th Street, Coconut Creek. For more information, call 954-935-6699 or visit seminolecoconutcreek.com.

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freshest seafood, sumptuous desserts and the best wines and spirits available.

NYY Steak’s wine list is the exceptional work in progress of Virginia Philip, the 11th woman in the world to be named a Master Sommelier. She has added more than 100 new labels to the award-winning restaurant’s offerings thus far, and plans to continue to enhance the restaurant’s list. Plus, Philip is inviting several prestigious vintners to host two major events during the next year at NYY Steak.

Executive Chef Matthew Sadowski and NYY Steak Butcher Walter M. Apfelbaum, a third-generation butcher, preside over steaks and chops renown for unparalleled quality. Apfelbaum makes the restaurant’s cured meats and handmade sausage, and he ages and trims the steaks by hand every single day. His trims have been called ‘works of art’ by numerous guests and a number of his peers.

Also at NYY Steak, don’t miss the exclusive Legends Lounge, where you’ll find plenty of live music, and New York Yankee memorabilia rounds out your evening with the stars. NYY Steak also offers Sunday Brunch.

PUBLIX APRONS COOKING SCHOOL Provides Recipes For Fun With its cosmopolitan style, Boca Raton

Resident Chef Rey De La Osa

is a perfect fit for Publix Aprons Cooking School, whose hands-on and demon-

Cuisine Scene

THAT’S ENTERTAINMENT

stration classes reflect the rich cultural heritage of South Florida and the world. “We make our cooking classes entertaining as well as educational, so everyone can have fun in the kitchen,” says Resident Chef Rey De La Osa. Whether you’re a beginning, intermediate or experienced cook, the Publix Aprons Cooking School offers daytime and evening classes for everyone, including couples, children and teens. Classes run for two hours or longer and are affordably priced, beginning at just $40.

“Personally, I get a lot of satisfaction from the mix of people who attend our six-week Basics program,” says De La Osa. “Everyone learns something new every week. By the end of the course, they are sharing their recipes and ideas, becoming friends on Facebook and planning get-togethers. It’s very rewarding to make a difference in people’s lives.”

“IT’S VERY REWARDING TO MAKE A DIFFERENCE IN PEOPLE’S LIVES.”

Other classes from the Publix Aprons Cooking School range from traditional American cuisine to regional and exotic fare, as well as cooking techniques, desserts and wine pairings. “In our advanced classes, we might cover grilling techniques, or how to make lox or pre-

The Publix Aprons Cooking School also

“During each class, you’ll have the

pare sourdough bread,” says De La Osa.

brings in celebrity chefs, who showcase

opportunity to enjoy all of the food

“There really is something for everyone.

their favorite recipes, and “Talk of the

that is prepared, as well as sample

That’s one reason many people come

Town,” in which local chefs from nearby

wines from around the world,” says De

back to our school again and again.”

restaurants demonstrate their expertise.

La Osa. “This really makes it a fun night out for couples and friends, often more

Publix Aprons Cooking School is located in the Polo Club Shops at 5050 Champion Boulevard, Boca Raton. For more information, call 561-994-4461 or visit publix.com/cookingschools.

affordable than dining at a restaurant.

Trust me, you will leave full!”

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Cuisine Scene

AN ITALIAN TRADITION VIC & ANGELO’S Serves Classic Dishes With Fresh, Authentic Ingredients If you enjoy classic Italian dishes like Stuffed Chicken Francese or Rigatoni Bolognese—or a great coal-fired pizza— Vic & Angelo’s is the place to dine.

“We take great pride in serving traditional Italian cuisine,” says Chef Anthony “Tony” Muolo, who brings years of experience to his new position as Vic & Angelo’s executive chef. “I’m excited to carry on the traditions of this great restaurant.”

A rustic Italian eatery open seven days a week for lunch and dinner, with a popular Saturday and Sunday brunch, Vic & Angelo’s is a downtown Delray Beach landmark owned by talented entrepreneur and restaurateur John Rosatti, Executive Chef Anthony “Tony” Muolo

whose other restaurants include The Office in downtown Delray, a second Vic & Angelo’s in Palm Beach Gardens, and BurgerFi, which has more than 50 locations across the country.

Chef Tony says Vic & Angelo’s signature dishes incorporate the finest and freshest ingredients, and are based on family recipes and traditions practiced by generations of Italians. “Our menu includes a tasty assortment of selections for everyone, from seafood and steaks to salads and pastas,” he says. “We also

“OUR MENU INCLUDES A TASTY ASSORTMENT OF SELECTIONS FOR EVERYONE, FROM SEAFOOD AND STEAKS TO SALADS AND PASTAS. WE ALSO HAVE EXCEPTIONAL DESSERTS AND A WINE LIST WITH MORE THAN 150 SELECTIONS.” Suzie Donovan

have exceptional desserts and a wine list with more than 150 selections.”

To illustrate the restaurant’s commitment to authenticity, the sauces for pastas and pizzas are made with fresh San Marzano tomatoes from Italy, where the acidity of the volcanic soil gives them a big robust flavor. The mouth-watering pizzas begin with fresh dough made with water imported from New York City, followed by mozzarella cheese freshly sliced off the block. Each pizza is baked in a 600-degree coal oven before being served on a traditional sheet pan.

As

manager

Dan

Newman

says,

“Whether you choose our dining room, inside-outside bar or alfresco tables, we

Vic & Angelo’s is located at 290 East Atlantic Avenue, Delray Beach. For information, call 561-278-9570 or visit vicandangelos.com.

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know you’ll have a great Italian dining experience at Vic & Angelo’s.”

A new addition to Boca Raton, 13 American Table serves New American cuisine with a twist in a casual yet elegant environment.

Mon–Thu: 5:00 pm – 10:00 pm • Fri–Sat: 5:00 pm – 11:00 pm 451 E. Palmetto Park Rd. • Boca Raton, Florida 561.409.2061 • 13americantable-hub.com

Љ

inside

Tuna Tacos, Pumpkin Soup, Premium Steaks and more...

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recipes

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reviews

114 bites

Salmon Croquettes and Smoked Shrimp Steak Kabobs photos by Ben Rusnak; Interior Photo courtesy of The Office

THE DISH ON FOOD, WINE & RESTAURANTS WORKING MEALS: Dining Room; Salmon Croquettes; Smoked Shrimp Steak Kabobs

HOT STUFF Here’s Who’s Cooking At The Office In Delray Beach here’s a new chef in downtown: Meet Executive Chef Kelley Randall, the new top toque at The Office, a popular modern-American gastropub in Delray Beach.

The passionate chef says he’s dedicated to carrying on the tradition of creating memorable dishes comprised of fresh, high-quality ingredients.

“Chef Kelley is an expert at executing The Office’s diverse menu and translating owner John Rosatti’s distinctive culinary vision,” says General Manager Marcel Buruiana.

Since debuting in 2009, the restaurant has specialized in serving delicious gourmet comfort food in

T

a setting reminiscent of a luxurious home library. Locals and visitors have taken to the concept, as well as the eatery’s award-winning burgers (the Prime CEO Burger is a best-seller), swell salads and sandwiches, wide array of inventive appetizers (Florida Blue Crab Cakes, Chicken Shu Mai Dumplings, Tuna Tacos and Grown-Up Tater Tots are favorites), and mouth-watering main plates such as PEI Mussels, Bleu CheeseCrusted Rib-Eye Steak or Simply Grilled Salmon.

In addition, Chef Kelley is devoted to creating daily specials in order to

augment the regular menu, such as Pomegranate Wahoo, Land ‘n Sea Po Boy, Salmon Croquettes and a kicky Kale Salad.

The Office serves lunch and dinner daily, along with Sunday brunch. It also offers two energetic daily happy hours—from 3-7 p.m., and 10 p.m. to

closing time—that include everything from creative specialty cocktails and craft beers, to mixed drinks and a thoughtful wine list. The early happy hour includes a special bar menu, and both offer half off select cocktails, beer, wine and drinks.

Not sure what to choose?

No worries: Mixologists here

are trained to match the perfect beverage for any meal.

When it comes to delivering on food, drink and ambiance, they work hard at The Office. And it shows. O The Office is located at 201 East Atlantic Avenue, Delray Beach. For more information, call 561-267-7600 or visit theofficedelray.com.

OCTOBER 2014

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Fall Is Fare { { Pumpkin Soup with Honey and Sage

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Photo by Peter Cassidy

AUTUMN-INSPIRED DISHES FOR COZY EVENINGS

In

South Florida we may not experience cool, crisp evenings in October—but they’re on the way! The following recipes from “Long Nights and Log Fires,” published by Ryland, Peters and Small, will inspire you to crank up the AC, get comfy and anticipate the cool breezes to come.

PUMPKIN SOUP WITH HONEY AND SAGE This vegetarian soup is based on a recipe by Chef Tom Aikens of the renowned London restaurant Tom’s Kitchen.

While this recipe calls for vegetable stock, it can be replaced with chicken stock. (Serves 4-6) INGREDIENTS 5 tbsp. unsalted butter 1 medium onion, roughly chopped 1 carrot, finely chopped 1 garlic clove, crushed 2¼ lbs. pumpkin or butternut squash, deseeded, peeled and cut into cubes 2 heaping tbsp. honey 3 sprigs of sage, plus extra crisp-fried leaves (optional), to serve 3 cups vegetable stock (or chicken stock) ¹/³ cup heavy cream Freshly squeezed lemon juice, to taste Sea salt and freshly ground black pepper

then remove the sage and strain the soup, retaining the liquid. Put half the cooked vegetables in a food processor with just enough of the reserved cooking liquid to blend into a smooth puree.

Transfer to a clean pan and repeat with remaining vegetables, adding puree to the first batch. Mix the remaining liquid in the food processor and add to pan. Bring soup slowly to a boil, then stir in the cream.

Season to taste with lemon juice, salt and pepper. Serve with an extra swirl of cream and scatter some crisp-fried sage leaves on top. Serve with whole wheat bread.

PARMESAN AND ROSEMARY WAFERS These are perfect served with soup or as cocktail party bites, as the crispness of the cheese is

wonderful and the infusion of the rosemary divine. Make lots of these, as you’ll want to nibble on them all night. (Makes 24) INGREDIENTS 2 sprigs of rosemary, needles stripped and finely chopped 8 oz. Parmesan cheese, coarsely grated 2 baking sheets, lined with nonstick baking parchment INSTRUCTIONS

Preheat oven to 400°F. Put rosemary into a bowl and stir in the Parmesan.

Teaspoon the mixture in heaps on baking sheets and flatten them into circles, making sure they’re not too close, as they will spread. Bake in preheated oven for 8-10 minutes until golden, remove and let cool. Gently peel off the paper and serve.

Parmesan and Rosemary Wafers

Parmesan and Rosemary Wafers photo by Debi Treloar

INSTRUCTIONS

“Long Nights and Log Fires” is published by Ryland Peters and Small. Pomme Purée, Pot Roast Brisket with Red Wine, and Pumpkin Soup with Honey and Sage recipes by Fiona Beckett; Parmesan and Rosemary Wafers recipe by Fran Warde; Baked Spinach Mornay recipe by Ross Dobson; Chocolate Brandy Cake recipe by Linda Collister. It retails for $27.95 and can be found at rylandpeters.com or wherever books are sold.

Gently melt butter in a large lidded pan or casserole dish.

Add onion, carrot and garlic and stir; cover and cook over low heat for 4-5 minutes.

Add the cubed pumpkin, honey and sage and stir; replace lid and continue to cook gently for about 10 minutes. Pour in the stock, bring to a boil and cook for another 10 minutes until vegetables are soft.

Turn off heat and allow the soup to cool slightly, OCTOBER 2014

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Hearty and delicious, brisket has a rich flavor that lends itself well to braising. You can use any full-bodied red wine, but we recommend Zinfandel, which provides just the right gutsy rustic character. (Serves 6)

INGREDIENTS ¾ cup full-bodied red wine, such as Zinfandel ¾ cup fresh beef stock or made with ½ a beef stock cube, cooled

2 tbsp. red wine vinegar 1 large garlic clove, crushed 1 fresh or dried bay leaf 1 white onion, chopped A few of sprigs of thyme or ½ tsp. dried thyme

3½ lbs. boned, rolled brisket of beef 2-3 tbsp. sunflower or light olive oil 2 tbsp. dry Marsala wine Sea salt and freshly ground pepper A large flameproof casserole dish

INSTRUCTIONS

Put the wine, stock, wine vinegar, garlic, bay leaf, onion and thyme in a large jug or pitcher and mix. Put meat in a plastic bag and pour in the marinade. Knot the top of the bag or seal with a wire tie. Leave the meat to marinate in the fridge for at least 4 hours or preferably overnight.

Preheat the oven to 400°F. Remove meat from the marinade and dry thoroughly with paper towels. Strain marinade and reserve the liquid. Heat the oil in a flameproof casserole dish. Brown meat in the hot oil, then add 3-4 tablespoons of the strained marinade. Put a lid on the casserole and roast for 2 hours. Check that the pan juices are not burning and add more marinade if necessary. Simmer the remaining marinade over low heat until it loses its raw, winey taste.

Once the meat is cooked, set it aside in a warm place. Spoon any fat off the surface of the pan juices; add the Marsala wine and cooked marinade. Bring to a boil, scrape off any brown bits from the side of the casserole dish and add a little extra water if necessary. Season to taste. Serve meat sliced with sauce poured over the top.

Pot Roast Brisket with Red Wine

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Photo by Peter Cassidy

POT ROAST BRISKET WITH RED WINE

Serve this rich chocolate treat for dessert in thin slices with whipped cream. Bonus: There’s no baking involved! (Serves 16)

INGREDIENTS 9 oz. dark chocolate, coarsely chopped 2 sticks unsalted butter, diced 9 oz. graham crackers 2 eggs, at room temperature 4 tbsp. superfine sugar

1¾ cups walnut halves, lightly toasted ¾ cup ready-to-eat, soft-dried cranberries 4 tbsp. brandy or walnut liqueur Cocoa powder, to dust 8-inch springform cake pan

INSTRUCTIONS

Baked Spinach Mornay

Line the cake pan with plastic wrap and set aside. Melt the chocolate and butter in a heatproof bowl and set over a pan of steaming water. Stir frequently until melted; remove the bowl from the heat and leave to cool.

Coarsely crush the crackers with a rolling pin or in a food processor. Beat eggs with the sugar until very thick and mousse-like. Whisk in the melted chocolate mixture. Coarsely chop two-thirds of the walnuts and carefully fold in with the cranberries, brandy and the crushed crackers.

Spoon into the prepared pan and spread evenly.

Decorate with the rest of the walnut halves. Cover the top of the pan with plastic wrap and chill for at least 4 hours or overnight. To serve, unclip the pan and remove the plastic wrap. Dust with cocoa and cut into thin slices. Store in an airtight container in the fridge for up to a week. O

BAKED SPINACH MORNAY This side makes a beautifully rich dish served with meat or fish. It also makes a great brunch offering, served with poached eggs and hot buttered toast.

(Serves 6)

INGREDIENTS 3 tbsp. butter 2 tbsp. plain or all-purpose flour 3 cups milk

7 oz. fontina cheese, cubed 1 onion, chopped 1 garlic clove, chopped 2 lbs. fresh spinach leaves, chopped

¼ tsp. freshly grated nutmeg Toasted and buttered sourdough bread, to serve (optional)

INSRUCTIONS

Preheat oven to 350ºF. Put 2 tablespoons of butter in a saucepan and set over medium heat. When sizzling, add the flour and cook for 1 minute, stirring constantly until a thick paste forms. Reduce the heat to low and slowly pour the milk into the pan, whisking constantly until all the milk is incorporated and the mixture is smooth. Add the cheese and stir until it’s melted into the sauce.

Heat the remaining butter in a large frying pan or skillet set over high heat. Add the onion and garlic; cook for 2-3 minutes, until the onion has softened. Add spinach, cover with a lid and cook for 4-5 minutes, stirring often, until spinach has wilted. Transfer the spinach to a large bowl. Pour in the cheese sauce and stir to combine.

Spoon the mixture into a large baking dish. Sprinkle nutmeg over the top and bake in preheated oven for 30 minutes until the top is golden and bubbling. Serve hot.

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Chocolate Brandy Cake

Baked Spinach Mornay Photo by Richard Jung; Chocolate Brandy Cake Photo by William Reavell

CHOCOLATE BRANDY CAKE

The Office is a modern American gastropub that serves delicious, gourmet comfort food, in a setting reminiscent of a luxurious home office. Menu favorites include an array of juicy burgers, inventive salads, swell sandwiches, wonderful appetizers, mouthwatering seafood, chicken and beef entrees.

• Lunch & Dinner Served Daily • Early & Late Happy Hour at Indoor & Outdoor Bars • Dine Indoors or on the Patio 290 E. Atlantic Ave. • Delray Beach • 561-278-9570 4520 PGA Blvd. • Palm Beach Gardens • 561-630-9899 vicandangelos.com

Vic & Angelo’s serves up delectable, rustic Italian cuisine, including soul-satisfying house-made pastas, crispy, thin-crust pizzas, refreshing salads, fresh fish and seafood, and enticing veal and chicken dishes, in a warm and welcoming setting.

• Lunch & Dinner Served Daily • Early & Late Happy Hour at Indoor & Outdoor Bars • Brunch Served Saturday & Sunday • Indoor and Outdoor Dining 201 E. Atlantic Ave. • Delray Beach • 561-276-3600 theofficedelray.com

taste review

INGREDIENTS FOR SUCCESS: (Clockwise from Above) Seared Sashimi Tuna; Greek-Style Lamb Chops; Madisons New York Grill & Bar; Baby Back Ribs with Grilled Shrimp

CLASSIC CUISINE You Can’t Go Wrong At Madisons New York Grill & Bar BY LESLIE KRAFT BURKE estaurant nirvana is where no matter what you order you know it will be excellent. It’s where you can let your eyes feast on a menu that offers all your favorites and simply select what grabs your fancy. That’s how it is at Madisons New York Grill & Bar in Boca Raton, where everything appeals and nothing disappoints.

The New York-inspired eatery features an impressive variety of American classics to entice all palates, with an indulgent and flavorful array of starters, salads, meat spe-

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cialties, poultry dishes and seafood offerings. Every dish is homemade and presented in an ambiance that’s warm and inviting, complete with top-notch service—whether you’re enjoying drinks at the sizeable bar or eating in one of the dining areas.

Champagne and sparkling wine lovers won’t want to miss a stop at the bar, where they can choose from a wide range of options available by the glass—a rarity in South Florida—as well as a well-rounded wine list that includes a number of quality half-bottle options.

T H E B O C A R AT O N O B S E R V E R

Starting your meal with seafood? There’s no such thing as mealy crabcakes here. Madisons serves them with a simple lemon butter and cream sauce that accentuates lumps of luscious crabmeat. And we couldn’t resist trying one of the restaurant’s most creative appetizer selections: Philly Cheesesteak Egg Rolls. These include delectable bits of shaved roast prime rib, Monterey Jack cheese, red onions, and red and green peppers, all rolled into crisp eggroll crusts and served with sweet Thai chili and mushroom

dipping sauces. Divine.

Rarely am I wowed by a salad, but Madisons’ Kale Salad is the best I’ve ever tasted.

Tossed with peanut dressing and topped with peanuts, it strikes the perfect balance of sweet, pungent and crunchy.

Worth noting: It can be

where Madisons New York Grill & Bar is located at 2006 N.W. Executive Center Circle off Glades Road in Boca Raton. For more information, call 561-994-0808 or visit madisonsnewyork.com.

served as one of the restaurant’s excellent meal salads by adding chicken. The Quinoa Caprese Salad also hits the perfect balance between healthy and tasty, especially when ordered as a side.

Steaks as entrees are among the stars of Madisons’ menu. The Filet Mignon features a balsamic glaze that also perfectly complements the fire-grilled Angus Beef—always cooked exactly to order. You’ll also delight in the Bone-In and Frenched Pork Chops drizzled with olive oil and oregano dressing, and firegrilled, marinated GreekStyle Lamb Chops. Madisons even serves exceptional ribs, made with a rub that’s dry and sweet—a nod to the restaurant’s Canadian roots.

There’s nothing more satisfying than finishing your meal with one of Madisons’ fresh desserts.

A server will let you know what the chef has prepared that day. For us, the White Chocolate Cheesecake was irresistible. Just like everything at Madisons. O

ANNUAL Atlantic Grille

M ARKING OUR

FRIDAY, OCTOBER 31, 2014 Join us for live entertainment, festive decorations, and a costume contest* featuring extravagant hotel, spa and dining prizes. Limited seating available. For reservations call:

At The Seagate Hotel, 1000 E. Atlantic Avenue, Delray Beach

Reduced hotel rates start at $166.60 per night, based on availability, October 30 through November 2.

To book call, 1-877-57-SEAGATE or visit TheSeagateHotel.com and enter code: HALWN *Judging will commence at 11 p.m. (must be present one hour before judging begins in order to enter costume contest). The contest will be mediated by our entertainment professionals. The top three costumes will be voted on by fellow guests. The loudest applause wins!

taste listings B I T E S/ THE GRILLE ON CONGRESS

AMERICAN/STEAKHOUSES

5101 Congress Ave. ❘ Boca Raton ❘ 561.912.9800 ❘ Lunch Monday-Friday, Dinner Monday-Saturday.

ABE & LOUIE’S Glades Plaza

❘ 2200 W. Glades Rd. ❘ Boca Raton ❘

561.447.0024 ❘ Lunch Monday-Friday,

Dinner nightly, Sunday Brunch.

Steamed Crab Legs, Prime Deckel and Petit Filet

ANGLE Eau Palm Beach Resort &

Spa ❘ 100 South Ocean Boulevard ❘ Manalapan ❘ 561.540.4850 ❘ Dinner Wednesday-Sunday. Closed Saturday.

BISTRO 241 241 N.E. Second

Ave. ❘ Delray Beach ❘ 561.330.4080 ❘ Lunch and Dinner daily. Brunch Friday-Sunday.

BOGART’S BAR & GRILLE

Cinemark Palace 20 ❘ 3200 Airport Rd. ❘ Boca Raton ❘ 561.544.3044 ❘ Lunch and Dinner daily.

BONEFISH GRILL Shoppes at

Boca Grove ❘ 21065 Powerline Rd. ❘ Boca Raton ❘ 561.483.4949 ❘ Lunch Saturday-Sunday, Dinner nightly.

BREWZZI Glades Plaza ❘

2222 Glades Rd. ❘ Boca Raton ❘ ❘ Breakfast, Lunch and Dinner daily.

561.392.2739

BURT & MAX’S Delray Market-

place ❘ 9089 W. Atlantic Ave. ❘ Delray Beach ❘ 561.638.6380 ❘ Brunch Saturday-Sunday, Dinner daily.

BUTCHER BLOCK GRILL

Fountains Center ❘ 7000 West Camino Real ❘ Boca Raton ❘ 561.409.3035 ❘ Lunch MondayFriday, Dinner daily.

THE CAPITAL GRILLE Town

Center ❘ 6000 Glades Rd. ❘ Boca Raton ❘ 561.368.1077 ❘ Lunch Monday-Friday, Dinner nightly.

CHOPS LOBSTER BAR 101

Plaza Real South ❘ Boca Raton ❘ 561.395.2675 ❘ Dinner nightly.

TWO GEORGES AT THE COVE MARINA 1754 S.E. Third Ct. ❘

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Addison Place ❘ 16850 Jog Rd. ❘ Delray Beach ❘ 561.638.1949 ❘ Lunch Monday-Saturday, Dinner nightly.

HOUSTON’S 1900 N.W.

ATLANTIC GRILLE Seagate Hotel & Spa ❘ 1000 E. Atlantic Ave. ❘ Delray Beach ❘ 561.665.4900 ❘ Dinner daily, Brunch Saturday-Sunday.

BISTRO N Nordstrom at Town Center at Boca Raton ❘ Second Floor ❘ 5820 Glades Rd. ❘ Boca Raton ❘ 561.620.3286 ❘ Breakfast, Lunch and Dinner Monday-Sunday.

HENRY’S The Shoppes at

Executive Center Circle ❘ Boca Raton ❘ 561.998.0550 ❘ Lunch and Dinner daily.

Meat Market's 20 oz. Steak

Executive Chef Sean Brasel

NORTH AND SOUTH Miami Beach’s Iconic Meat Market Opens In Palm Beach

P

osh Palm Beach is about to get a healthy dose of South Beach chic when the highly anticipated Meat Market—which Condé Nast Traveler called one of “Miami’s Buzziest Restaurants”—launches a location on the Island.

As of press time, the eatery was scheduled to open at 191 Bradley Place.

The award-winning steakhouse is the creation of restaurateur David Tornek and Executive Chef/Co-owner Chef Sean Brasel, who in 2008 opened their flagship Lincoln Road location.

Newly appointed Chef de Cuisine David Valencia will put his creative stamp on the menu while experimenting with new flavors and combinations.

Offerings include fresh fish and chicken entrees, and an array of signature premium steaks prepared in a variety of ways (from broiled in an infrared oven to grilled over a wood-burning fire). Standout appetizers include Asian BBQ Lamb Ribs and Whole-Roasted Cauliflower, and the Crudo Bar serves raw favorites such as East and West Coast oysters, ceviches, octopus tartars and more. There’s also an alternating charcuterie plate and tempting sides include Lobster Mashed Potatoes, Asparagus Confit and Gouda Tater Tots.

Tornek and Brasel promise a high-energy bar scene, too, along with a Wine Spectator award-winning wine list.

Meat Market is located at 191 Bradley Place, Palm Beach. For more information, call 561-354-9800 or visit meatmarketmiami.com.

J. ALEXANDER’S University Commons ❘ 1400 Glades Rd. ❘ Boca Raton ❘ 561.347.9875 ❘ Lunch and Dinner daily.

KEE GRILL 17940 N. Military Trail ❘ Boca Raton ❘ 561.995.5044 ❘ Dinner nightly.

MARIPOSA Neiman Marcus

at Town Center ❘ 5860 Glades Rd. ❘ Boca Raton ❘ 561.544.2320 ❘ Lunch daily.

MAX’S GRILLE Mizner Park ❘ 404 Plaza Real ❘ Boca Raton ❘ 561.368.0080 ❘ Lunch and Dinner daily, Brunch Saturday-Sunday.

MAX’S HARVEST 169 N.E.

Second Ave. ❘ Delray Beach ❘ ❘ Dinner nightly, Brunch Saturday-Sunday.

561.381.9970

M.E.A.T. EATERY & TAPROOM

Cendyn Spaces ❘ 980 N. Federal Hwy. ❘ Suite 115 ❘ Boca Raton ❘ 561.419.2600 ❘ Breakfast, Lunch and Dinner, Monday-Friday, Lunch and Dinner Saturday and Sunday.

MORTON’S, THE STEAKHOUSE

The Shops at Boca Center ❘ 5050 Town Center Circle ❘ Boca Raton ❘ 561.392.7724 ❘ Dinner nightly.

Deerfield Beach ❘ 954.421.9272 ❘ Lunch and Dinner daily.

❘ Breakfast, Lunch and Dinner daily; Brunch Saturday and Sunday.

CUT 432 432 E. Atlantic Ave. ❘

FIFTH AVENUE GRILL 821

561.998.3881

561.265.0122

OCEANS 234 234 N. Ocean Blvd. ❘ Deerfield Beach ❘ 954.428.2539 ❘ Lunch and Dinner daily, Brunch Sunday.

Delray Beach ❘ 561.272.9898 ❘ Dinner nightly.

DADA 52 North Swinton Ave. ❘ Delray Beach ❘ 561.330.3232 ❘ Dinner nightly.

FARMER’S TABLE 1901 North

Military Trail ❘ Boca Raton ❘ 561.417.5836

T H E B O C A R AT O N O B S E R V E R

South Federal Hwy. ❘ Delray Beach ❘ ❘ Lunch and Dinner daily; Brunch Saturday and Sunday.

GRAND LUX CAFE Town

Center ❘ 6000 Glades Rd. ❘ Boca Raton ❘ 561.392.2141 ❘ Breakfast Saturday-Sunday. Lunch and Dinner daily.

NEW YORK PRIME 2350 N.W.

Executive Center Dr. ❘ Boca Raton ❘ ❘ Dinner nightly.

THE OFFICE 201 E. Atlantic

Ave. ❘ Delray Beach ❘ 561.276.3600 ❘ Lunch and Dinner daily.

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taste listings

Ave. ❘ Delray Beach ❘ 561.265.5093 ❘ Lunch and Dinner daily.

CAY DA VIETNAMESE 7400 N. Federal Hwy. ❘ Boca Raton ❘ 561.998.0278 ❘ Lunch TuesdayFriday, Dinner Tuesday-Sunday.

THE PAVILION GRILLE 301 Yamato Rd. ❘ Boca Raton ❘ 561.912.0000 ❘ Lunch TuesdayFriday, Dinner Tuesday-Sunday.

EURO FUSION RESTAURANT AND BAR (KOSHER) Wharfside

PARK TAVERN 32 S.E. Second

RACKS DOWNTOWN EATERY & TAVERN Mizner Park ❘ 402

Plaza Real ❘ Boca Raton ❘ 561.395.1662 ❘ Lunch and Dinner daily. Brunch Saturday-Sunday.

REBEL HOUSE 297 E. Palmetto

Park Rd. ❘ Boca Raton ❘ 561.353.5888 ❘ Dinner nightly.

RUTH’S CHRIS STEAK HOUSE

Mizner Park ❘ 225 N.E. Mizner Blvd. ❘ Boca Raton ❘ 561.392.6746 ❘ Dinner nightly.

SALT SEVEN 32 S.E. Second

Ave. ❘ Delray Beach ❘ 561.274.7258 ❘ Dinner nightly.

SEASONS 52 2300 N.W. Executive Center Dr. ❘ Boca Raton ❘ 561.998.9952 ❘ Lunch and Dinner daily.

SIX TABLES 112 N.E. Second St. ❘ Boca Raton ❘ 561.347.6260 ❘ Dinner Tuesday-Saturday by reservation.

SUNDY HOUSE 106 S. Swinton

Ave. ❘ Delray Beach ❘ 561.272.5678 ❘ Lunch Tuesday-Saturday, Dinner Tuesday-Sunday, Brunch Sunday.

13 AMERICAN TABLE 451 E. Palmetto Park Rd. ❘ Boca Raton ❘ 561.409.2061 ❘ Dinner MondaySaturday.

ASIAN/SUSHI

❘ 6877 S.W. 18th St. ❘ Boca Raton ❘ ❘ Breakfast, Lunch, Dinner daily. Closed Friday night.

7600 Camino Real ❘ Boca Raton ❘ ❘ Lunch MondayFriday, Dinner nightly except Friday and Saturday.

561.544.8100

BUDDHA SKY BAR 217 E. Atlantic Ave. ❘ Delray Beach ❘ 561.450.7557 ❘ Dinner nightly.

BLUEFIN SUSHI THAI GRILL

861 Yamato Rd. ❘ Boca Raton ❘ 561.981.8986 ❘ Lunch MondayFriday, Dinner nightly.

116

University Commons ❘ 1400 Glades Rd. ❘ Boca Raton ❘ 561.393.3722 ❘ Lunch MondaySaturday, Dinner nightly.

PINE GARDEN CHINESE RESTAURANT 1668 N. Federal

TEMPURA HOUSE The Reserve ❘

9858 Clint Moore Rd. ❘ Boca Raton ❘ 561.883.6088 ❘ Lunch and Dinner daily.

THE SEA SOUTH EAST ASIAN KITCHEN 16950 Jog Road #1015

❘ Delray Beach ❘ 561.270.3569 ❘ Lunch and Dinner MondaySaturday, Dinner Sunday.

561.395.1109

Hwy. ❘ Boca Raton ❘ 561.395.7534 ❘ Lunch and Dinner daily.

FAH ASIAN BISTRO Boca Valley

RISE MODERN ASIAN CUISINE AND SUSHI 6060

UNCLE TAI’S The Shops at

SAITO’S JAPANESE STEAKHOUSE 8841 Glades Rd. ❘ Boca

YAKITORI SAKE HOUSE 271 S.E.

Plaza ❘ 7461 N. Federal Hwy. ❘ Boca Raton ❘ 561.241.0400 ❘ Lunch Monday-Friday, Dinner nightly.

HOUSE OF SIAM 25 N.E. Second

Ave., #116 ❘ Delray Beach ❘ 561.330.9191 ❘ Lunch Monday-Friday, Dinner nightly.

S.W. 18th St., #108 ❘ Boca Raton ❘ 561.392.8808 ❘ Lunch MondayFriday, Dinner nightly.

JAPANGO Regency Court ❘

Raton ❘ 561.218.8788 ❘ Lunch and Dinner daily.

561.999.1263 Riverstone

SHINJU BUFFET 7875 Glades

3011 Yamato Rd. ❘ Boca Raton ❘ Shoppes of Parkland ❘ 7367 N. State Road 7 ❘ Parkland ❘ 954.345.4268 ❘ Lunch Monday-Friday, Dinner nightly.

Delray Marketplace ❘ 14811 Lyons Rd. ❘ #106 ❘ Delray Beach ❘ 561.638.9996 ❘ Lunch TuesdayFriday, Dinner Friday-Saturday.

Rd. ❘ Boca Raton ❘ 561.488.4040 ❘ Lunch and Dinner daily.

Boca Center ❘ 5250 Town Center Circle ❘ Boca Raton ❘ 561.368.8806 ❘ Lunch Monday-Saturday, Dinner nightly.

Mizner Blvd., #41 ❘ Boca Raton ❘ 561.

544.0087 ❘ Lunch and Dinner nightly.

YAMA JAPANESE RESTAURANT

200 N.E. Second Ave. ❘ Delray Beach ❘ 561.266.9929 ❘ Lunch Monday-Thursday, Dinner daily.

Lamb from Sundy House

JIDAI KAITEN SUSHI & SAKE BAR Shoppes at Boca Grove ❘

21073 Powerline Road #41 ❘ Boca Raton ❘ 561.852.5770 ❘ Lunch and dinner daily.

KAO TONG 217 E. Palmetto Park

Rd. ❘ Boca Raton ❘ 561.392.2999 ❘ Lunch and Dinner Tuesday-Sunday.

KAPOW! NOODLE BAR Mizner Park ❘ 431 Plaza Real ❘ Boca Raton ❘ 561.347.7322 ❘ Lunch and Dinner daily.

LA TRE 249 E. Palmetto Park

Rd. ❘ Boca Raton ❘ 561.392.4568 ❘ Dinner nightly.

LEMONGRASS ASIAN BISTRO

ASIA SUSHI/WOK/GRILL (KOSHER) The Fountains ❘

P.F. CHANG’S CHINA BISTRO

420 E. Atlantic Ave. ❘ Delray Beach ❘ 561.278.5050 ❘ Lunch Monday-Friday Dinner nightly. 101 Plaza Real South ❘ Boca Raton ❘ 561.544.8181 ❘ Lunch Monday-Friday, Dinner nightly.

MAI HIBACHI 4801 Linton Blvd.

❘ Delray Beach ❘ 561.499.2766 ❘ Lunch Monday-Friday, Dinner nightly.

PEI WEI Fifth Avenue Shops ❘ 1914 N.E. Fifth Ave. ❘ Boca Raton ❘ 561. 226.0290 7152 Beracasa Way ❘ Boca Raton ❘ 561.322.1001 ❘ Lunch and Dinner daily.

T H E B O C A R AT O N O B S E R V E R

STIR CRAZY FRESH ASIAN GRILL

Town Center ❘ 6000 Glades Rd. ❘ Boca Raton ❘ 561.338.7500 ❘ Lunch and Dinner daily.

SUSHIGO 477 N. Federal

YOKOHAMA 9168 Glades Rd. ❘ Boca Raton ❘ 561.451.1707 60 N. Federal Hwy. ❘ Boca Raton ❘ 561.392.9328 ❘ Lunch and Dinner daily.

Hwy. ❘ Boca Raton ❘ 561.347.7888 ❘ Lunch Monday-Friday, Dinner Thursday-Sunday.

BARBECUE

SUSHI RAY Shops at Boca Center ❘ 5250 Town Center Circle ❘ Boca Raton ❘ 561.394.9506 ❘ Lunch Monday-Friday, Dinner nightly.

Yamato Rd. ❘ Boca Raton ❘ 561.997.9557 ❘ Lunch and Dinner daily.

SUSHI THAI 100 N.E. Second St.

❘ Boca Raton 561.750.4448 ❘ Lunch Monday-Friday, Dinner nightly.

LUCILLE’S BAD TO THE BONE BBQ Regency Court ❘ 3011

MISSISSIPPI SWEETS BBQ CO.

2399 N. Federal Hwy. ❘ Boca Raton ❘ 561.394.6779 ❘ Lunch and Dinner Monday-Saturday, Dinner Sunday.

taste listings

PA BBQ GRILL 1198 N. Dixie Hwy. ❘ Boca Raton ❘ 561.416.7427 ❘ Lunch and Dinner daily.

SHORTY’S BAR-B-Q The Reserve ❘ 9858 Clint Moore Rd. ❘ Boca Raton ❘ 561.487.0024 ❘ Lunch and Dinner daily.

CARIBBEAN CARIBBEAN GRILL 1332 N.W.

Second Ave. ❘ Boca Raton ❘ 561.362.0161 ❘ Breakfast, Lunch and Dinner daily.

ROCKSTEADY JAMAICAN BISTRO 2399 N. Federal Hwy. ❘

Boca Raton ❘ 561.465.3167 ❘ Lunch and Dinner daily 1179 S. Federal Hwy. ❘ Boca Raton ❘ 561.910.1562 ❘ Lunch and Dinner Monday-Saturday. Closed Sunday.

THE BOCA BEACH HOUSE 887 E. Palmetto Park Rd. ❘ Boca Raton ❘ 561.826.8850 ❘ Breakfast and Lunch daily. Closed Monday.

BOHEME BISTRO 1118 E.

Atlantic Ave. ❘ Delray Beach ❘ 561.278.4899 ❘ Breakfast, Lunch and Dinner daily.

DORSIA RESTAURANT 5837 N.

Federal Hwy. ❘ Boca Raton ❘ 561.961.4156 ❘ Dinner daily.

FLEMING’S BISTRO 6060 S.W. 18th St., #103 ❘ Boca Raton ❘ 561.347.1117 ❘ Dinner Tuesday-Sunday.

JOSEF’S TABLE Polo Shops ❘

5030 Champion Blvd. ❘ Boca Raton ❘ 561.353.2700 ❘ Lunch MondayFriday, Dinner nightly.

LA CIGALE 253 S.E. Fifth Ave. ❘ Delray Beach ❘ 561.265.0600 ❘ Dinner Monday-Saturday.

LE RIVAGE 450 N.E. 20th St. ❘

Boca Raton ❘ 561.620.0033 ❘ Lunch Tuesday-Friday, Dinner nightly.

OLIO BISTRO 42 S.E. Second

Ave. ❘ Delray Beach ❘ 561.278.6633 ❘ Dinner Thursday-Saturday.

ST. TROPEZ 7860 Glades

Rd. Suite 130 ❘ Boca Raton ❘ 561.368.4119 ❘ Lunch MondayFriday, Dinner nightly.

TEA-LICIOUS TEAROOM & GIFTS

4997-B W. Atlantic Ave. ❘ Delray Beach ❘ 561.638.5155 ❘ Breakfast and Lunch, Monday-Saturday.

118

CASA D’ANGELO 171 E. Palmetto Park Rd. ❘ Boca Raton ❘ 561.996.1234 ❘ Dinner nightly.

INDIAN

D’ANGELO PIZZA, WINE BAR AND TAPAS Addison Place ❘

FONDUE SAPPHIRE INDIAN CUISINE

561.997.7472

Federal Hwy. ❘ Boca Raton ❘ ❘ Dinner nightly.

Royal Palm Place ❘ 500 Via de Palma ❘ Suite 79 ❘ Boca Raton ❘ 561.362.2299 ❘ Dinner nightly, Lunch Tuesday-Sunday.

FRENCH

ITALIAN

BISTRO PROVENCE 2399 N.

ANTHONY’S COAL FIRED PIZZA

THE MELTING POT 5455 N.

Federal Hwy., #4 ❘ Boca Raton ❘ 561.368.2340 ❘ Dinner nightly.

CARPE DIEM 110 E. Atlantic

Ave., #120 ❘ Delray Beach ❘ ❘ Lunch and Dinner daily, Brunch Sunday.

561.455.2140

CASIMIR BISTRO Royal Palm

CONTINENTAL

TAVERNA OPA 270 E. Atlantic Ave. ❘ Delray Beach ❘ 561.303.3602 ❘ Dinner nightly.

Place ❘ 416 Via De Palmas, #81 ❘ Boca Raton ❘ 561.955.6001 ❘ Lunch and Dinner Monday-Saturday.

Closed Sunday.

Shops at Boca Grove ❘ 21065 Powerline Rd. ❘ Boca Raton ❘ 561.218.6600 115 N.E. Sixth Ave. ❘ Delray Beach ❘ 561.278.7911 ❘ Lunch and Dinner daily.

ARTURO’S 6750 N. Federal Hwy. ❘ Boca Raton ❘ 561.997.7373 ❘ Lunch Monday-Friday, Dinner nightly.

BRIO TUSCAN GRILLE The Shops

at Boca Center ❘ 5050 Town Center Circle #239 ❘ Boca Raton ❘ 561.392.3777 ❘ Lunch and Dinner daily.

16950 Jog Rd. ❘ Delray Beach ❘ ❘ Lunch MondayFriday, Dinner Saturday-Sunday 561.381.0037

DAVITO’S 19635 State Road 7 ❘ Boca Raton ❘ 561.482.2323 ❘ Lunch and Dinner daily.

DOMINICS 8177 W. Glades Rd. ❘ Boca Raton ❘ 561.487.3186 Westwinds of Boca ❘ 9834 W. Glades Rd. ❘ Boca Raton ❘ 561.487.6325 ❘ Lunch and Dinner daily.

FRANK & DINO’S 718 S. Federal Hwy. ❘ Deerfield Beach ❘ 954.427.4909 ❘ Lunch Monday-Friday, Dinner nightly.

IL GIRASOLE RESTAURANT 1911 S. Federal Highway ❘ Delray Beach ❘ 561.272.3566 ❘ Dinner nightly

KATHY’S GAZEBO CAFÉ

Spanish River Center ❘ 4199 North Federal Hwy. ❘ Boca Raton ❘ 561.395.6033 ❘ Lunch MondayFriday. Dinner Monday-Saturday.

Closed Sunday.

LA NOUVELLE MAISON 5 Palms

Building ❘ 455 East Palmetto Park Rd. ❘ Boca Raton ❘ 561.338.3003 ❘ Dinner daily.

MIMOSA Polo Shops ❘ 5030

Champion Blvd, #D3 ❘ Boca Raton ❘ 561.997.0027 ❘ Lunch TuesdayFriday, Dinner Tuesday-Sunday.

GERMAN

Cod Noodles at Kapow! Noodle Bar

BIERGARTEN Royal Palm Place ❘ 309 Via De Palmas #90 ❘ 561.395.7462 ❘ Lunch and Dinner daily.

CAFFE LUNA ROSA 34 S. Ocean Blvd. ❘ Delray Beach ❘ 561.274.9404 ❘ Breakfast, Lunch and Dinner daily.

IL BACIO 29 S.E. Second Ave. ❘ Delray Beach ❘ 561.865.7785 ❘ Dinner nightly.

GREEK

CAFE MED BY BICE 2096 N.E.

JOSEPHINE’S ITALIAN RESTAURANT 5751 N. Federal

ESTIA TAVERNA & BAR Royal Palm Place ❘ 507 S.E. Mizner Blvd. ❘ Boca Raton ❘ 561.245.8885 ❘ Lunch and Dinner daily.

MILOS TAVERNA 1600 N. Federal

Hwy. ❘ Boca Raton ❘ 561.750.6720 ❘ Lunch Monday-Friday, Dinner nightly.

TAVERNA KYMA 6298 N. Federal

Hwy. ❘ Boca Raton ❘ 561.994.2828 ❘ Lunch Monday-Friday, Dinner nightly.

T H E B O C A R AT O N O B S E R V E R

Second Ave. ❘ Deerfield Beach ❘ 954.596.5840 ❘ Lunch WednesdaySunday, Dinner daily, Brunch Sunday.

Hwy. ❘ Boca Raton ❘ 561.988.0668 ❘ Dinner Wednesday-Monday.

CALIFORNIA PIZZA KITCHEN

LA STELLA'S RESTAURANT

Town Center ❘ 6000 Glades Rd. ❘ Boca Raton ❘ 561.368.2805 ❘ Lunch and Dinner daily.

159 E. Palmetto Park Rd. ❘ Boca Raton ❘ 561. 544.2081 ❘ Dinner Monday-Saturday.

CARRABBA’S ITALIAN GRILL

LA LUNA BISTRO The Polo Shoppes ❘ 5030 Champion Blvd. ❘ Boca Raton ❘ 561.997.1165 ❘ Lunch Monday-Friday, Dinner nightly.

Wharfside Plaza ❘ 6909 S.W. 18th St. ❘ Boca Raton ❘ 561.544.8838 ❘ Lunch Saturday-Sunday, Dinner nightly.

Come visit Boca Raton’s most popular healthy café and delicious eatery. Fresh, healthy meals that offer variety, great flavors, freshness and creativity to accommodate the busy South Florida lifestyle.

taste listings

LA VILLETTA RESTAURANT & LOUNGE 4351 N. Federal Hwy. ❘ Boca Raton ❘ 561.362.8403 ❘ Dinner Tuesday-Sunday.

MAGGIANO’S 21090 St. Andrews Blvd. ❘ Boca Raton ❘ 561.361.8244 ❘ Lunch and Dinner daily.

MARIO’S OSTERIA 1400 Glades Rd. ❘ Boca Raton ❘ 561.239.7000 ❘ Lunch and Dinner daily.

MATTEO’S RESTAURANT 233 S. Federal Hwy. ❘ Boca Raton ❘ 561.392.0773 ❘ Dinner nightly.

MEATBALL ROOM Regency Court ❘ 3011 Yamato Road, Suite A19 ❘ Boca Raton ❘ 561-4094111 ❘ Dinner daily.

M-F 8:30am-8pm S-Sun 9:30am-7pm DINE IN • TAKE OUT CATERING

NICK’S NEW HAVEN-STYLE PIZZERIA & BAR 2240 N.W. 19th St., Suite 904 ❘ Boca

Raton ❘ 561.368.2900 ❘ Lunch and Dinner daily.

THE RESERVE SHOPPING CENTER 9704 Clint Moore Rd. A108 • Boca Raton 561.451.1420 • www.fitfoodzcafe.com

We cater to many different lifestyles...Paleo, Raw, Vegan, Vegetarian and Gluten free.

NINO'S Fifth Avenue Shops ❘ 1930 N.E. Fifth Ave. ❘ Boca Raton ❘ 561.362.8990 ❘ Lunch and Dinner daily.

PASTA FEVER 4251 N. Federal Hwy. ❘

Boca Raton ❘ 561.338.0012 ❘ Lunch TuesdayFriday, Dinner nightly. Closed Monday.

PELLEGRINO'S RISTORANTE 3360 N. Federal Hwy. ❘ Boca Raton ❘ 561.368.5520 ❘ Dinner Tuesday-Sunday.

PICCOLINO RESTAURANT 78 S. Federal

Hwy. ❘ Boca Raton ❘ 561.395.8858 ❘ Dinner Monday-Saturday.

POSITANO 4400 N. Federal Hwy. ❘ Boca Raton ❘ 561.544.2920 ❘ Dinner nightly.

RENZO’S OF BOCA 5999 N. Federal

Hwy. ❘ Boca Raton ❘ 561.994.3495 ❘ Lunch Monday-Friday, Dinner nightly.

RISTORANTE SAPORI Royal Palm Place ❘ 99

Royal Palm Place ❘ Boca Raton ❘ 561.367.9779 ❘ Lunch Monday-Friday, Dinner nightly.

TABLE 42 KITCHEN & WINE BAR Royal

Palm Place ❘ 399 S.E. Mizner Blvd. ❘ Boca Raton ❘ 561.826.2625 ❘ Lunch and Dinner daily.

TANZY iPic Theaters at Mizner Park ❘ 301

Plaza Real ❘ Boca Raton ❘ 561.922.6699 ❘ Lunch and Dinner daily.

TERRA FIAMMA Delray Marketplace ❘ 9169

West Atlantic Ave. ❘ Delray Beach ❘ 561.495.5570 ❘ Sunday-Saturday Lunch and Dinner, Monday Dinner only.

TRAMONTI 119 E. Atlantic Ave. ❘ Delray Beach ❘ 561.272.1944 ❘ Lunch Monday-Saturday, Dinner nightly.

120

T H E B O C A R AT O N O B S E R V E R

taste listings TRATTORIA ROMANA 499 E. Palmetto

Park Rd. ❘ Boca Raton ❘ 561.393.6715 ❘ Dinner nightly.

TUCCI'S FIRE N COAL PIZZA 50 N.E.

First Ave. ❘ Boca Raton ❘ 561.620.2930 ❘ Lunch Tuesday- Saturday, Dinner nightly.

VIC & ANGELO’S 290 E. Atlantic Ave. ❘

Delray Beach ❘ 561.278.9570 ❘ Lunch and Dinner daily, Brunch Saturday-Sunday.

VILLAGIO ITALIAN EATERY Mizner Park ❘ 344 Plaza Real ❘ Boca Raton ❘ 561.447.2257 ❘ Lunch and Dinner daily.

VILLA ROSANO The Reserve ❘ 9858 Clint

Moore Rd. ❘ Boca Raton ❘ 561.470.0112 ❘ Lunch Monday-Saturday, Dinner nightly.

VINO WINE BAR AND ITALIAN TAPAS

114 N.E. Second St. ❘ Boca Raton ❘ 561.869.0030 ❘ Dinner Tuesday-Saturday.

LATIN AZUCAR CUBAN CAFE Boca/Ray Plaza ❘ 4900 Linton Blvd. Suite 14 ❘ Delray Beach ❘ 561.495.4427 ❘ Lunch Tuesday-Friday, Dinner Tuesday-Sunday.

THE CUBAN CAFE Plumtree Centre ❘

3350 N.W. Boca Raton Blvd. ❘ Boca Raton ❘ ❘ Lunch Monday-Friday, Dinner nightly. Closed Sunday.

561.750.8860

CABANA RESTAURANT 105 E. Atlantic

Ave. ❘ Delray Beach ❘ 561.274.9090 ❘ Lunch and Dinner daily.

PADRINO’S Mission Bay Plaza ❘ 20455 State Road 7 ❘ Boca Raton ❘ 561.451.1070 ❘ Lunch and Dinner daily.

MEDITERRANEAN/TURKISH BOCA SKEWERS Mizner Plaza ❘130 N.E.

Second St. ❘ Boca Raton ❘ 561.347.9961 ❘ Lunch and Dinner Monday-Saturday. Closed Sunday.

MOZART CAFE (KOSHER) The Fountains ❘ 7300 W. Camino Real ❘ Boca Raton ❘ 561.367.3412 ❘ Breakfast and Lunch Monday-Friday, Dinner daily.

MEXICAN BAJA CAFE DOS 1310 S. Federal Hwy. ❘ Deerfield Beach ❘ 954.596.1304 ❘ Lunch MondaySaturday, Dinner nightly.

ROCCO’S TACOS AND TEQUILA BAR

The Shops at Boca Center ❘ 5250 Town Center Circle ❘ Boca Raton ❘ 561.416.2131 ❘ Lunch and Dinner daily.

122

T H E B O C A R AT O N O B S E R V E R

taste listings

CHEF FRANK ROSANO & WIFE ANTONELLA

SEÑOR BURRITO 513 N.E. 20th St. ❘ Boca

Exclusively at Villa Rosano

Raton ❘ 561.347.6600 ❘ Lunch and Dinner daily.

UNCLE JULIO’S Mizner Park ❘ 449 Plaza

Real ❘ Boca Raton ❘ 561.300.3530 ❘ Lunch and Dinner daily, Brunch Saturday-Sunday.

ORGANIC

Genuine Cuisine From The Homeland

APROPO KAFE 147 S.E. First Ave. ❘ Boca

Raton ❘ 561.393.1223 ❘ Lunch and Dinner Monday-Saturday. Closed Sunday.

The Boca Raton Observer

Best Of Boca And Beyond 2009

4TH GENERATION ORGANIC MARKET

75 S.E. Third St. ❘ Boca Raton ❘ 561.338.9920 ❘ Breakfast, Lunch and Dinner daily.

Boca Raton Magazine

PUBS/SPORTS BARS

Palm Beach Post-2010

One Of Those Fabulous Finds ★★★1/2 Sun Sentinel-2010

BRICK YARD MICRO BREWERY The Garden

Shops ❘ 7050 W. Palmetto Park Rd. ❘ Boca Raton ❘ ❘ Lunch Saturday, Dinner nightly.

561.544.0001

DUFFY’S SPORTS GRILL 21212 St. Andrews Blvd. ❘ Boca Raton ❘ 561.869.0552 ❘ Lunch and Dinner daily.

THE ENGLISH TAP & BEER GARDEN

5050 Town Center Circle, #247 ❘ Boca Raton ❘ 561.544.8000 ❘ Lunch and Dinner Monday-Sunday.

CATERING FOR ALL OCCASIONS ~ NOW ACCEPTING CALL AHEAD SEATING Monday-Saturday Lunch 11:30-2:30

Dinner Every Evening 5-10

V I S I T U S O N T H E W E B AT W W W. V I L L A R O S A N O. C O M

GLUTTONOUS GOAT 99 S.E. Mizner Blvd. ❘

Boca Raton ❘ 561.923.9457 ❘ Dinner nightly.

HOLLOWAY'S PUB Royal Palm Place ❘ 504 Via De Palmas ❘ Boca Raton ❘ 561.361.8445 ❘ Dinner nightly.

HOOTERS Boca Commons ❘ 2240 N.W. 19th St. ❘ Boca Raton ❘ 561.391.8903 ❘ Lunch and Dinner daily.

HURRICANE GRILL & WINGS Mission Bay ❘ 10125 Glades Rd. ❘ 561.218.8848 ❘ Lunch and Dinner daily.

MILLER’S ALE HOUSE Shoppes at Blue Lake ❘ 1200 Yamato Rd. ❘ Boca Raton ❘ 561.988.9142 ❘ Lunch and Dinner daily. Boca Lyons Plaza ❘ 9244 W. Glades Rd. ❘ Boca Raton ❘ 561.487.2989 ❘ Lunch and Dinner daily.

THE WISHING WELL IRISH PUB Royal

Palm Place ❘ 111 S.E. Mizner Blvd., #9 ❘ Boca Raton ❘ 561.750.5208 ❘ Dinner nightly.

YARD HOUSE Mizner Park ❘ 201 Plaza Real ❘ Boca Raton ❘ 561.417.6124 ❘ Lunch and Dinner daily.

SANDWICHES/DELI

FRESH FLAVORFUL CLEAN 9101 Lakeridge Blvd., Boca Raton, FL 33496 Just off of Yamato Road and west of Lyons Road

LaFerme.Kitchen 561.430.3731

BEN’S KOSHER DELICATESSEN RESTAURANT & CATERERS The Reserve ❘ 9942 Clint Moore

Rd. ❘ Boca Raton ❘ 561.470.9963 ❘ Breakfast, Lunch and Dinner daily.

OCTOBER 2014

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taste listings

NOW OPEN

CORNER BAKERY CAFE Boca Commons ❘ 2240 N.W. 19th St. ❘ Boca Raton ❘ 561.417.6060 ❘ Breakfast, Lunch and Dinner daily.

GRILL TIME (KOSHER) 8177 Glades Rd. ❘

Boca Raton ❘ 561.482.3699 ❘ Lunch and Dinner Sunday-Thursday.

PITA ’N GO (KOSHER) 22767 State Road 7 ❘ Boca Raton ❘ 561.477.0633 ❘ Lunch and Dinner Sunday-Thursday, Lunch Friday.

SHULA BURGER Delray Marketplace ❘ 14917 Lyons Rd. ❘ Delray Beach ❘ 561. 404.1347. ❘ Lunch and Dinner daily.

TOOJAY’S GOURMET DELI Polo Shops ❘ 5030

Champion Blvd. ❘ Boca Raton ❘ 561.241.5903

Boca Commons ❘ 2240 N.W. 19th St., #700 ❘ Boca Raton ❘ 561.392.4181 Regency Court ❘

Turnpike

Lyons Rd

X

in Boca Greens Plaza

441/SR7

Yamato Rd

STATEMENT OF OWNERSHIP 124

Blvd. ❘ Delray Beach ❘ 561.278.3364 ❘ Breakfast Saturday-Sunday, Lunch and Dinner daily. www.thefootrest.net

THE BOCA RATON OBSERVER Statement of Ownership, Management, and Circulation, PS form 3526. 1.

Publication Title: THE BOCA RATON OBSERVER. 2. Publication number: 024-758. 3.

Filing Date: 09/01/14. 4. Issue Frequency: Monthly except July. 5. Number of issues published annually: 11. 6. Annual Subscription Price: (none). 7. Complete mailing address of known office of Publication: 950 Peninsula Corporate Circle, Ste. 1020, Boca Raton, FL 33487, Palm Beach County. 8. Complete Mailing Address of Headquarters or General Business Office of the publisher: (same as above). 9. Full names and complete Mailing Addresses of Publisher, and Editor: Publisher: Linda L. Behmoiras, Editor: Felicia S. Levine, all at: 950 Peninsula Corporate Circle, Ste. 1020, Boca Raton, FL 33487. 10. Owner: A&A Publishing Corp., Linda L. Behmoiras, 950 Peninsula Corporate Circle, Ste. 1020, Boca Raton, FL 33487. 11. Known Bondholders, Mortgagees, and Other Security Holders Owning of Holding 1% or More of Total Amount of Bonds, Mortgages, or Other Securities: (None). 12. Tax Status: (Does not apply). 13. Publication Title: THE BOCA RATON OBSERVER. 14.

Issue date for Circulation Data Below: September 2014. 15. Extent and Nature of Circulation: Average number of copies each issue during preceding 12 months; Actual number of copies of single issue published nearest to filing date September 2014 issue: 15a. Total number of copies (net press run) Average: 26,750. Actual: 24,240. 15b1. Paid/Requested Outside-County Mail Subscriptions: (none)(none).

15b2. In-County Paid/Requested Mail Subscriptions: Average: 16,102. Actual: 16,102. 15b3. Sales through dealers and carriers, street vendors, counter sales, and other non-USPS paid distribution: (none)(none). 15b4. Requested copies distributed by other mail classes through the USPS: (none)(none). 15c. Total Paid and/or Requested Circulation (sum of 15b (1)(2)(3)(4): Average: 16,102. Actual: 16,102.

15d1. Nonrequested distribution outside county: Average: 758. Actual 746. 15d2.

Nonrequested distribution inside county: Average: 6,195. Actual: 4,201. 15d3.

Nonrequested copies distributed through the USPS by other classes of mail (none)(none). 15d4. Nonrequested distribution outside the mail (carriers or other means): Average: 3,350. Actual: 2,846. 15e. Total Nonrequested distribution (sum of 15d (1)(2)(3)(4)): Average: 10,303. Actual: 7,793. 15f. Total distribution (sum of 15c and 15e): Average: 26,405. Actual: 23,895. 15g. Copies not distributed: Average: 200. Actual: 200. 15h. Total (sum of 15f and 15g): Average: 26,605. Actual: 24,095.

15i. Percent paid and/or requested Circulation (15c divided by 15f times 100): Average: 60.98%. Actual: 67.39%. 17. Signature: Ralph Behmoiras, Chief Operating Officer, A&A Publishing Corp.

T H E B O C A R AT O N O B S E R V E R

SEAFOOD BOSTON’S ON THE BEACH 40 S. Ocean

Glades Rd

*expires 11/30/2014

3013 Yamato Rd. ❘ Boca Raton ❘ 561.997.9911 ❘ Breakfast, Lunch and Dinner daily.

CITY FISH MARKET 7940 Glades Rd. ❘ Boca Raton ❘ 561.487.1600 ❘ Lunch MondayFriday, Dinner daily.

CITY OYSTER 213 E. Atlantic Ave. ❘ Delray Beach ❘ 561.272.0220 ❘ Lunch daily, Dinner nightly.

DECK 84 840 E. Atlantic Ave. ❘ Delray

Beach ❘ 561.665.8484 ❘ Lunch and Dinner daily, Brunch Saturday-Sunday.

50 OCEAN 40 S. Ocean Blvd. ❘ Delray

Beach ❘ 561.278.3364 ❘ Brunch Sunday, Lunch and Dinner daily.

JB'S ON THE BEACH 300 N.E. 21st. Ave. ❘

Deerfield Beach ❘ 954.571.5220 ❘ Lunch and Dinner daily, Breakfast Saturday and Sunday.

J & J SEAFOOD BAR & GRILL 634 E.

Atlantic Ave. ❘ Delray Beach ❘ 561.272.3390 ❘ Lunch and Dinner Tuesday-Saturday.

RACKS FISH HOUSE + OYSTER BAR Five S.E. Second Ave. ❘ Delray Beach ❘ 561.450.6718 ❘ Lunch and Dinner daily, Brunch Saturday-Sunday.

32 EAST 32 E. Atlantic Ave. ❘ Delray Beach ❘ 561.276.7868

❘ Dinner nightly.

TRULUCK’S Mizner Park ❘ 351 Plaza Real ❘ Boca Raton ❘ 561.391.0755 ❘ Dinner nightly. O

For more information on our Dining Guide, please call 561.982.8960 or email sales@bocaratonobserver.com.

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Additional local taxes and fees may apply. See Retreat for details. Each Massage Heights Retreat is independently owned and operated. Franchise opportunities available. ©2014 Massage Heights, LLC.

OCTOBER 2014

125

MEN'S APEX BIONIC JACKET

1811 NW 20th Street, Miami

127

around town

141

calendar

150 flash

THE ESSENTIAL SOCIAL DIGEST

FAMOUS FACES Chris Evert/Raymond James Pro-Celebrity Classic Stars Announced elevision personality Gayle King, “Good Morning America� weekend meteorologist Rob Marciano, comedian Dennis Miller, actor Timothy Olyphant and Sarah Ferguson, Duchess of York are among the celebrities who will participate in the silver anniversary Chris Evert/Raymond James Pro-Celebrity Tennis Classic, which will take place on November 21-23 at the Boca Raton Resort & Club and the Delray Beach Stadium & Tennis Center.

Other celebrities will include longtime participants Jon Lovitz, actors Alan Thicke and Maeve Quinlan, and singers Gavin Rossdale and David Cook. Also returning are “Grey’s Anatomy� star Kevin McKidd, “Today� show co-host Hoda Kotb and Brian Kilmeade of FOX News.

Evert, an International Tennis Hall of Famer and South Florida philanthropist, began hosting the event after retiring from professional tennis in 1989, and more than $21 million has been raised during that time. “It is fitting that in our 25th year

T

David Cook

Gayle King

Dennis Miller

Sarah Ferguson

we will have our best celebrity lineup ever,� said Evert, an ESPN lead tennis analyst. “It has always been about helping young people in our community and their efforts are key in helping us make a difference.�

Chris Evert Charities partners with the Ounce of Prevention Fund of Florida, a public-private partnership blending state and private dollars and investing them in innovative, community-based programs that give Florida children a chance to live free from the ravages of drug abuse and neglect.

The 2014 event will include a Tennis Pro-Am and Classic Cocktail Reception at the Boca Raton Resort & Club on Friday, followed by ProCelebrity Tennis sessions at the Delray Beach Stadium & Tennis Center on Saturday and Sunday. The annual Charity Gala presented by Esurance, an elegant evening of dinner and dancing that includes live and silent auctions, is scheduled for November 22 at the Boca Raton Resort & Club.

Sponsors include Raymond James Financial, Broward Health Chris Evert Children’s Hospital, City of Delray Beach, Boca Raton Resort & Club, Printzilla, Esurance, Embassy Suites, Wright By The Sea, Shopify, All On Stage Productions, Mike Sipe Entertainment Events & Productions, Ruth’s Chris Steak House Boca Raton, Boca Raton Marriott, Rolex, Sun-Sentinel, Warrior Dog Foundation, Swiss International Air Lines, Clear Channel Radio, The Palm Beach County Sports Commission, Thomasville Boca Raton, The Seagate Hotel & Spa, Atlas Party Rental, Waterstone Resort & Marina Boca Raton, Merle Wood & Associates, Wyndham Deerfield Beach Resort and Wyndham Boca Raton. O For more information, call 561-3942400 or visit chrisevert.org.

Around Town includes news about community and social events, parties, charities, fundraisers, special recognitions and more. Have something you’d like us to include? For consideration, please email no less than 500 words about the event, along with photos that include caption information, a phone number and a website address to editor@bocaratonobserver.com. Please write “Around Town� in the subject line, and note that submissions will be edited for clarity and length. Photos become the property of The Boca Raton Observer.

OCTOBER 2014

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happenings around town Personalized “Stars” can be reserved in advance for a donation of $100 each and will be displayed on the Go Pink Luncheon’s Wall of Fame—a great way to surprise friends, celebrate a special occasion or show support for Go Pink.

FASHIONABLE FÊTE Go Pink Luncheon To Benefit Christine E. Lynn Women’s Health & Wellness Institute ore than 1,200 guests are expected to attend Boca Raton Regional Hospital’s 11th Annual Go Pink Luncheon on October 24 at the Boca Raton Resort & Club. The event’s keynote speaker will be style expert Stacy London, former host of TLC’s popular show, “What Not to Wear” from 2003 through 2013.

Now a consultant on NBC’s “Today” and the author of The New York Times best-seller, “The Truth About Style,” London is passionate about helping women with cancer regain their confidence. She works with the American Cancer Society’s “Look Good, Feel Better” program for breast cancer patients and supports the Triple Negative Breast

M

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Cancer Foundation, providing makeovers for double-mastectomy survivors. Her appearance is being sponsored by the Edward & Freyda Burns Enhanced Living Initiative.

The event’s special guest speaker will be Dr. Louise Morrell, medical director of the Eugene M. & Christine E. Lynn Cancer Institute, who will share the latest advances in the fight against breast cancer.

Guests can also expect an exciting live auction with prizes such as a once-in-a-lifetime New York Fashion Week experience with Donna Karan and Saks Fifth Avenue. The package will include an outfit from the Donna Karan Resort 2014/2015 Collection, two

T H E B O C A R AT O N O B S E R V E R

tickets to the Donna Karan Fall 2015 Runway Show during Fashion Week in New York, a meetand-greet with Karan, lunch and makeovers at Saks Fifth Avenue prior to the runway show, dinner for two at Tutto Il Giorno in Tribeca, a two-night hotel stay at the luxurious Surrey Hotel and more.

The luncheon will also feature the popular Mercedes-Benz of Delray Pink Daisy Pick Raffle Wall with hundreds of prizes. Personal-

ized “Stars” can be reserved in advance for a donation of $100 each and will be displayed on the Go Pink Luncheon’s Wall of Fame—a great way to surprise friends, celebrate a special occasion or show support for Go Pink. All proceeds will benefit breast cancer programs at the Christine E. Lynn Women’s Health & Wellness Institute. O For more information, call 561-9554142 or visit brrh.com.

November 8

2014

7am

Check in 6:00 am

ŏ

Start time 7:00 am

Adults $20 ŏ Students $10 ŏ Kids 4 & under FREE Sponsored by

REGISTER TODAY @ STEPSFORSOS.ORG

happenings around town

BREAKFAST • LUNCH • DINNER

Daringly Traditional.

MAKING IT HAPPEN 2014 Wee Dream Ball Names Leadership Team For Its Biggest Annual Fundraiser

You crave it. We serve it.

“

We are honored to be able to support such a caring and hardworking team while watching the children we have sponsored grow from toddlers to pre-k graduates.

The Triple J Sandwich Corned beef, roast beef, turkey and Swiss cheese rolled with lots of Cole slaw and Russian dressing.

Exclusively at TooJay’s

”

– Jo Ann Procacci, honorary chair

Philip and Jo Ann Procacci

lorence Fuller Child Development Centers (FFCDC) will hold its signature fundraising event, the Wee Dream Ball, on December 5 at Boca West Country Club. Recently they announced the leadership team that will drive this successful annual gala: co-chairs Peg and Lee Greenspon, community philanthropists and generous FFCDC benefactors; and Jo Ann and Philip Procacci, honorary chairs.

Newly appointed board member Peg Greenspon, and Lee Greenspon, whom the children call “grandpa,” work diligently to raise community awareness about the important services provided by the organization. Peg and Lee Greenspon “Sometimes the smallest things take up the most room in your heart,” they agreed. “This is exactly the way we feel when we spend time with the children at Florence Fuller.”

Jo Ann and Philip Procacci said they were humbled and honored to be invited to join the gala’s leadership team. Together they have taken a personal interest in the students and the centers’ programs. The Procaccis’ continued commitment and involvement in the Adopt-a-Class program is just one example of their dedication to the children and families FFCDC serves.

“Three years ago, my husband Philip and I chose to involve ourselves in the Florence Fuller Adopt-A-Class program,” Jo Ann Procacci said. “It was the perfect opportunity for us to really connect with the children and their teachers and truly understand how FFCDC changes the lives of these children for the better. We are honored to be able to support such a caring and hardworking team while watching the children we have sponsored grow from toddlers to pre-k graduates.”

Since its launch in 2006, the Wee Dream Ball has become a community favorite. Last year the event hosted 350 guests and raised more than $400,000 for disadvantaged children. FFCDC’s goal is to surpass last year’s fundraising efforts. The funds raised will ensure the agency can remain a premier provider of child and family education and support services for low- to moderate-income families living in southern Palm Beach County and northern Broward County. O

F

Since 1981, TooJay’s has been delighting diners with an exciting and eclectic menu for breakfast, lunch and dinner.

When the craving strikes indulge in authentic NY–Style deli sandwiches or settle in with slow roasted turkey, old fashioned pot roast and other time–honored comfort food favorites. Friendly, professional service is a part of every meal, so make plans today to join us for “a little taste of home”.

Legendary desserts: carrot cake, black & whites, chocolate Killer Cake.

Boca Raton Polo Shops (561) 241-5903 Regency Court Plaza (561) 997-9911• Glades Plaza (561) 392-4181 Locations also in Coral Springs, Plantation, Boynton Beach and West Palm Beach • www.toojays.com

For more information, call 561-391-7274 or visit ffcdc.org.

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happenings around town

HAIR LOSS Alopecia Chemo/ Radiation Permanent Hair Loss Men, Women and Children

NON-SURGICAL HAIR REPLACEMENT SYSTEMS WIGS NOW OFFERING HAIR EXTENSIONS (With the purchase of hair extensions receive a maintenance package valued over $100)

DOCTOR RECOMMENDED AND APPROVED Hair Replacement Facility in Boca Raton Since1995 WE GUARANTEE OUR WORK

561-338-8775 400 South Dixie Highway Suite 300 Boca Raton Florida 33432

MALE BONDING SPBC Jewish Federation Creates New Men’s Division

SPBC Jewish Federation’s Men’s Division

he Jewish Federation of South Palm Beach County’s new men’s division will provide male members with the opportunity to explore sports, business, politics, fine spirits and travel, all while strengthening a fellowship and building a legacy through Federation.

Division co-chairs Stuart Ganslaw, Peter Wohlgemuth and Gary Rubin helped start the new initiative. “After the terrific program and companionship at our inaugural spring event with basketball great Walt Frazier, I’m looking forward to continuing the momentum with another high-profile speaker and well-subscribed gathering of guys who care,” Rubin said. “Together, our men are creating a better today and tomorrow for our community and our people through Federation with great times and great pride.”

Upcoming events include Sip, Savor & Smoke at Prime Cigar & Wine Bar in Boca Raton, a high-end evening including exclusive scotch samplings on October 13, and an event on November 19 at St. Andrews Country Club in Boca Raton that will feature a prominent speaker and VIP reception for those who contribute $180-plus to Federation’s Annual Campaign.

There will also be an opportunity to spend three days in Cuba in Together, our late January: Thirty men who contribute $1,800-plus to the Annual men are creating Campaign will experience a private a better today and tour of Havana, including its histomorrow for our toric Jewish community. community and “Our Men’s Mission to Cuba our people through will be an eye-opening, not-toFederation with be-missed experience,” said Mark Dern, who visited the island last great times and year on a Federation Mission for great pride. major donors. “It’s amazing how a – Gary Rubin 90-mile plane ride can take you to such a different world with such history and beauty as well as a thriving and proud small Jewish community. Of course, doing so as part of a group mission makes the experience even more memorable.”

Other Division founders include Don Brodie, Alan Cornell, Mark Dern, Bryan Drowos, Arthur Goldberg, Stewart Kasen, David Katzman, Chester Kay, David Kirschner, Chuck Lichtman, Joseph Mishkin and Jeffrey Newman.

The Men’s Division is sponsored by BNY Mellon. The Boca Raton Observer is the exclusive magazine sponsor. O

T

“

”

For more information, call 561-852-6084 or email felicen@bocafed.org.

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happenings around town PEACE STUDIES PROGRAM DOROTHY F. SCHMIDT COLLEGE OF ARTS AND LETTERS FAU PEACE, JUSTICE AND HUMAN RIGHTS INITIATIVE

GET SCHOOLED

Ninth Annual Pink Ribbon Luncheon To Highlight “Breast Cancer 101” BARB SCHMIDT, FOUNDER

Presents An Evening of Peace & Inspiration with ‘New York Times’ Bestselling Author

GABRIELLE BERNSTEIN

reast cancer survivors, co-survivors, volunteers and community members will gather to discuss “Breast Cancer 101” during the Ninth Annual Pink Ribbon Luncheon on October 15 at Woodfield Country Club in Boca Raton.

Luncheon proceeds will benefit Susan G. Komen South Florida, which funds groundbreaking research while providing real-time help to local residents. Seventy-five percent of Komen’s net proceeds provide breast health education, screening and treatment programs for the local community. The remaining 25 percent funds the national Komen Grants Program and its research and scientific programs.

B

and Friends

5-9 pm, Wednesday

November 12, 2014 Carole & Barry Kaye Performing Arts Auditorium Florida Atlantic University, Boca Raton Moshe Peress, M.D.

5-6:45 pm Peace and Wellness Exposition 7-9 pm Join Barb Schmidt, founder of Peaceful Mind

Peaceful Life and author of The Practice, with special guests Skye Dyer, Serena Dyer, Tata Harper and featured speaker Gabrielle Bernstein for an inspiring evening devoted to inner and outer peace and wellness. Gabrielle Bernstein, author of Miracles Now will present “Your Presence is Your Power,” offering practical tools and spirit-based principles from her book, meditations, assessment questions, and step-by-step guidance – while incorporating lessons from A Course in Miracles and Kundalini yoga. Q&A and book signing to follow.

Tickets: Early Bird $20 through Sept. 30; $25 in advance; $30 at the door. Alumni, faculty and staff $20; Students $5 with school ID. Admission includes a cd/video gift from Bernstein.

Tickets at 1-800-564-9539 or at www.fauevents.com

Special $109 rate for lecture attendees at the Wyndham Boca.

Call 1-888-404-6880 and mention FAU Gabrielle Bernstein lecture.

Schmidt Family Foundation

Keith Knutson, Ph.D.

Kathy Schilling, M.D.

“Chairperson Fern Duberman’s dedication helps us expand our reach and deepen community impact,” said Dayve Gabbard, executive director of Susan G. Komen South Florida. “And subjects like ‘Breast Cancer 101’ help our neighbors become advocates for breast cancer education and early detection.”

This year’s keynote speakers include Kathy Schilling, M.D., Moshe Peress, M.D., and Keith Knutson, Ph.D., who will highlight radiology, reproduction and research. Attendees will have a chance to submit questions with their RSVPs and have these questions addressed by the experts during the luncheon.

Also during the event will be the debut of a new initiative to begin educating the next generation: Teens of the Pink Ribbon (TOPR) was created by local high school teens who choose to be proactive about their health and the health of their peers. Members of TOPR are engaged in education, community awareness and fundraising.

“Thanks to my co-chairs Gary Pyott and Jill Shavitz, the Pink Ribbon Luncheon committee, and the Teens of Pink Ribbon, more of our community will be active about addressing their risk factors—and about fundraising for Komen South Florida,” Duberman said.

The Presenting Sponsor of the Pink Ribbon Luncheon is Braman Motorcars Palm Beach. Gold Sponsors are First Service Residential and Peter Kalikow; Silver Sponsors are The Brace Shop, Meatball Room and Sylvester Comprehensive Cancer Center. The Pink Ribbon Luncheon’s exclusive Magazine Sponsor is The Boca Raton Observer.

Event committee members are Cyndi Young Arruda, Nicole Belmonte, Dina Burg, Carol Cedar, Lew Duberman, Ileane Greenfader, Elyssa Kupferberg, Greg Levy, Joel Namer, Janice Obuchowski, Frank Reider, Madhu Uberoi and Barbara Winter. O For more information, call 561-514-3020, ext. 10 or visit komensouthflorida.org/PRL.

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Š 2014 Wolverine Outdoors, Inc.

1811 NW 20th St., Miami

OUT.PACE.

happenings around town

GOT GAME

DKJA Booster Club Presents Ninth Annual Tennis Extravaganza onna Klein Jewish Academy’s Eagles Athletics Booster Club will present its Ninth Annual Tennis Extravaganza on November 10 at the Polo Club of Boca Raton. Round-robin play, raffle drawings and a buffet luncheon with tennis champion Chris Evert are just a few of the highlights.

Tennis enthusiasts will be treated to a great day of doubles round-robin point accumulation tournaments on the courts of the Polo Club, with teams winning the highest point totals at each level receiving awards. There will also be photo opportunities to pose with Evert, a buffet luncheon, raffle drawing and an awards presentation.

D

RAUL J. RODRIGUEZ, M.D. Diplomate, American Board of Psychiatry & Neurology Diplomate, American Board of Addiction Medicine

DEVOTED TO HEALING. DEFINED BY RESULTS.

Chris Evert

DKJA’s David Trell with mascot Ernie the Eagle

EXPERT DIAGNOSIS PROGRESSIVE TREATMENT COMPLETE PRIVACY

All event proceeds will benefit the DKJA athletic program. The school provides a unique educational experience that emphasizes the importance of Jewish living, learning and academic achievement.

DEPRESSION ANXIETY ADDICTION EATING DISORDERS DBT

Spectators are welcome to enjoy the day and participate in the raffle drawings. Space is limited and registration is accepted on a first-come, first-served basis. Sign up with a partner, or as an individual, and DKJA will arrange for a playing partner. All registrants will receive a special gift bag and enjoy a sumptuous buffet lunch. All attendees will receive two general admission tickets to the 2014 Chris Evert/Raymond James ProCelebrity Tennis Classic.

The event’s Presenting Sponsor is once again Shelly Lipson, in honor of her late husband Arthur, their grandchildren, and all of the DKJA athletes. The Exclusive Media Sponsor is The Boca Raton Observer. The Valet Sponsor is Lehman AutoWorld.

All event proceeds will benefit the DKJA athletic program. The school provides a unique educational experience that emphasizes the importance of Jewish living, learning and academic achievement. Its college preparatory curriculum integrates the arts, sciences, mathematics, Judaic studies, humanities and athletics. Located in Boca Raton on the Richard and Carole Siemens Jewish Campus of the Jewish Federation of South Palm Beach County, it serves approximately 630 students in kindergarten through 12th grade. O

403 SE 1ST STREET • DELRAY BEACH, FL 33483 888.851.0649 • DELRAYCENTER.COM

For more information, call 561-852-5007 or visit dkja.org.

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Culture Has Found Its Place In The Sun® ARTSINBOCA.ORG

This is what you want!

Performances • Events • Exhibitions

THE GREATER BOCA RATON CULTURAL CONSORTIUM, INC.

Attention Arts & Culture Organizations Join your peers and reach 175,000 readers in The Boca Raton Observer magazine.

GUMBO LIMBO TALK OF THE TOWN BOCA RATON MAYOR SUSAN HAYNIE TAKES A HANDS-ON APPROACH TO GOVERNING

NATURE CENTER

THE BUSINESS & WEALTH ISSUE

1801 North Ocean Blvd (A1A) Boca Raton, FL 33432 GumboLimbo.org

SURPRISES IN STORE A LOCAL NONPROFIT SETS THE NATION’S SHOPPING AND DINING TRENDS

MISSION POSSIBLE MEET FBI CHIEF GEORGE PIRO, THE MAN WHO BROKE SADDAM HUSSEIN

CHANNELING SUCCESS HOW ENTREPRENEUR LAURIE SILVERS FOLLOWED A HUNCH AND BECAME A MEDIA MOGUL

561.544.8605

HE BUILDS, THEY COME PIONEER LAND DEVELOPER RICHARD SIEMENS APPRAISES OUR CITY’S PAST, PRESENT AND FUTURE SEPTEMBER 2014

BILLIONAIRE MARK CUBAN ON BUSINESS, BASKETBALL, “SHARK TANK” AND HIS BOCA RATON CONNECTION

Call 561.982.8960 x302 for information. Special nonprofit rates.

Fun

www.PalmBeachCulture.com

Palm Beach County, Florida’s Cultural Capital® Flagler Museum Programs

“An absolute must-see” - National Geographic Traveler

For a free Season Program Guide call (561) 655-2833 or e-mail: mail@FlaglerMuseum.us Fall Exhibition .LVV RI WKH 2FHDQV 7KH 0HHWLQJ RI WKH $WODQWLF DQG WKH 3DFLÀF October 14, 2014 - January 4, 2015 Café des Beaux-Arts Open for the Season November 28, 2014 - April 4, 2015 Holiday Evening Tours of Whitehall December 18 - 23, 2014

Call (561) 655-2833 or visit www.FlaglerMuseum.us

Season of Dance

Limited Seating!

MUSEUM

GARDENS | CULTURE | CUISINE

Photo by Keith May

2014-2015

Marleen & Harold* Forkas Presents The Nutcracker | Nov. 28-30, 2014 Madelyn Savarick Presents Stars of American Ballet in Concert with Boca Ballet Theatre | March 7, 2015 The Sleeping Beauty | May 1-3, 2015 Summer Spectacular | Aug. 1-2, 2015

For tickets and more information www.bocaballet.org | 561-995-0709

VISIT ARTS CALENDAR.COM/THEPALMBEACHES

Your leading online resource for finding the best cultural experiences in Florida's Cultural Capital®

NOT

ALL

art

FITS IN A FRAME. Artistic Directors Dan Guin & Jane Tyree

4000 Morikami Park Rd., Delray Beach, FL | 561.495.0233 | morikami.org

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happenings

10.2014

calendar

[concerts

]

sporting events lectures art exhibits plays and so much more

OCTOBER 7-19 Based on Harold Gray’s popular comic strip, Broadway’s “Annie” tells the tale of a spunky moppet who gets plucked from an orphanage to live with Depression-era billionaire Oliver ‘Daddy’ Warbucks.

When Annie believes her parents are alive and asks Warbucks to help her find

them, he agrees and offers a $50,000 reward if they step forward. That’s when scam artists Rooster, Lily and wicked Miss Hannigan devise a plan to kidnap Annie and keep the cash. Not to worry: Her dog and BFF Sandy saves her and the familyfriendly show provides a happy ending.

The Tony-winning musical features a stellar lineup of hits, including “It’s the Hard Knock Life,” “I Don’t Need Anything But You” and the iconic “Tomorrow.”

Check out the show at The Broward Center for the Performing Arts.

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Adrienne Arsht Center for the Performing Arts of Miami-Dade County 1300 Biscayne Blvd., Miami, 305-949-6722; arshtcenter.org OCTOBER 9-12, 15-19, 22-26 “Peter and the Starcatcher” Show times vary.

OCTOBER 7, 14, 21, 29 Miami Heat Basketball Game times vary.

OCTOBER 24-25 Oprah’s The Life You Want Weekend Show times vary.

OCTOBER 26 Enrique Iglesias and Pitbull Show begins at 7:30 p.m.

OCTOBER 28-31 “Rodgers + Hammerstein’s Cinderella” Show begins at 8 p.m.

AmericanAirlines Arena 601 Biscayne Blvd., Miami, 786-777-1000; aaarena.com OCTOBER 3-4 Marc Anthony Show begins at 8 p.m.

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AutoNation IMAX Theater Museum of Discovery and Science, 401 S.W. Second St., Fort Lauderdale, 954-467-6637; mods.org OCTOBER 13-31 “Bugs! A Rainforest Adventure”—An IMAX 3D Experience Show times vary.

TIMELESS TALENTS: Chicago performs at 8 p.m. on October 2 at Hard Rock Live BELOW: Peter Frampton plays Hard Rock Live on October 5 at 7 p.m.

BB&T Center One Panther Parkway, Sunrise, 954-835-7469; thebbtcenter.com OCTOBER 11, 13, 30 Florida Panthers Hockey Game times vary.

Coral Springs Center for the Arts 2855 Coral Springs Drive, Coral Springs, 954-3445999; coralspringscenterforthearts.com OCTOBER 4 33rd Annual International Reggae and World Music Awards Show begins at 9 p.m.

Cruzan Amphitheatre 601-7 Sansbury’s Way, West Palm Beach; 561-795-8883; cruzanamphitheatre.net OCTOBER 18 Jason Aldean, Florida Georgia Line and Tyler Farr Show begins at 7 p.m.

Hard Rock Live Seminole Hard Rock Hotel & Casino, One Seminole Way, Hollywood, 954-797-5555; hardrocklivehollywoodfl.com OCTOBER 2 Chicago Show begins at 8 p.m.

OCTOBER 5 Peter Frampton Show begins at 7 p.m.

LIVE FROM NEW YORK ... IT’S KEY TO THE CURE! ©

Join Saturday Night Live and Saks Fifth Avenue in the fight against women’s cancers.

Get the shirt, designed by rag & bone, available exclusively at Saks this October. Then shop October 16 to 19, when Saks will donate 2% of sales to local and national women’s cancer charities.* Special thanks to SNL’s current and former castmembers, the 2014 Ambassadors for EIF’s Women’s Cancer Research Fund and Saks Fifth Avenue’s Key To The Cure.

*SAKS WILL DONATE 2% OF SALES FROM NEW YORK, BEVERLY HILLS, SAKS.COM, AND OFF5TH.COM UP TO A TOTAL OF $500,000 FROM THURSDAY TO SUNDAY, OCTOBER 16-19 ALONG WITH 100% OF KEY TO THE CURE T-SHIRT SALES FROM OCTOBER 1 - DECEMBER 31 TO THE ENTERTAINMENT INDUSTRY FOUNDATION. PLEASE VISIT YOUR LOCAL SAKS FIFTH AVENUE STORE AND SAKS.COM/KTTC FOR INFORMATION ON YOUR LOCAL STORE’S DONATION. #SAKSxKTTC © SATURDAY NIGHT LIVE AND ITS RELATED CHARACTERS AND TRADEMARKS ARE PROPERTY OF NBCUNIVERSAL MEDIA LLC.

happenings calendar

OCTOBER 15 Earth, Wind & Fire Show begins at 8 p.m.

Kravis Center for the Performing Arts

OCTOBER 23 Los Lonely Boys Show begins at 8 p.m.

701 Okeechobee Blvd., West Palm Beach,

OCTOBER 17-18 Mötley Crüe Show begins at 8 p.m.

561-832-7469;

Sun Life Stadium

kravis.org

2269 N.W. 199th St., Miami Gardens,

OCTOBER 25 Enrique Iglesias and Pitbull Show begins at 8 p.m.

OCTOBER 11 The Charlie Daniels Band Show begins at 8 p.m.

305-943-8000;

OCTOBER 30 Judas Priest Show begins at 7:30 p.m.

Parker Playhouse

James L. Knight International Center 400 S.E. Second Ave., Miami, 305-416-5970;

jlkc.com OCTOBER 3 Shaquille O’Neal’s All-Star Comedy Jam Show begins at 8 p.m.

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707 N.E. Eighth St., Fort Lauderdale, 954-462-0222; parkerplayhouse.com OCTOBER 10 Richard Marx Show begins at 8 p.m.

OCTOBER 12 Cheap Trick Show begins at 7:30 p.m.

BIG COUNTRY: The Charlie Daniels Band performs at 8 p.m. on October 11 at the Kravis Center for the Performing Arts

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sunlifestadium.com OCTOBER 5 One Direction “Where We Are Tour 2014” Show begins at 7 p.m.

OCTOBER 12 Miami Dolphins Football Game begins at 1 p.m.

The Broward Center for the Performing Arts 201 S.W. Fifth Ave., Fort Lauderdale, 954-462-0222; browardcenter.org OCTOBER 7-19 “Annie” Show times vary.

OCTOBER 21 Ringo Starr & His All-Starr Band Show begins at 8 p.m.

The Fillmore Miami Beach at The Jackie Gleason Theater 1700 Washington Ave., Miami Beach; 305-673-7300;

fillmoremb.com OCTOBER 7 The Australian Pink Floyd Show Show begins at 8 p.m.

events OCTOBER 1 Women of Distinction Breakfast Enjoy a tasty breakfast and help honor outstanding women who give back to the community through leader-

ship and volunteering. Presented by Soroptimist International of Boca Raton/ Deerfield Beach. Takes place at Boca West Country Club in Boca Raton. Starts at 8:30 a.m. For more information, call 561-859-1883 or visit soroptimist4women.org.

OCTOBER 2 Third Annual Girls, Pearls, Hats and Heels The Delray Beach Public Library will host a funfilled afternoon of shopping featuring fashions from top designers in recognition of Breast Cancer Awareness month. Takes place at Delray Beach Club. Starts at 11 a.m. For more information, call 561-266-0775 or visit delraylibrary.org.

OCTOBER 7 Greenspoon Marder Foundation Golf and Tennis Classic Enjoy golf and tennis competitions, followed by

on any of the following purchases: 4 Duette® Honeycomb Shades or 4 Solera® Soft Shades (plus $25 rebate each additional unit) 2 Pirouette® Window Shadings or 2 Silhouette® Window Shadings or 2 Vignette® Modern Roman Shades (plus $50 rebate each additional unit) 1 Duette Vertiglide® Honeycomb Shade or 1 Luminette® Privacy Sheer or 1 Skyline® Gliding Window Panels (plus $100 rebate each additional unit)

Silhouette Window Shadings

It’s time to decorate your windows for the holidays.

Save with mail-in rebates on a selection of stylish Hunter Douglas window fashions, September 16–December 16, 2014. Ask for details.

interior design

YOUR TOTAL

Interior Design DESTINATION

FOR THE LAST 40 YEARS www.brownsinteriors.com BOCA RATON 4501 North Federal Highway (561) 368-2703 • License #IBF000548

Follow Us At

*Manufacturer’s mail-in rebate offer valid for qualifying purchases made 9/16/14 –12/16/14 from participating dealers in the U.S. only. A qualifying purchase is defined as a purchase of any of the product models set forth above in the quantities set forth above. If you purchase less than the specified quantity, you will not be entitled to a rebate. For each qualifying purchase, only the higher applicable rebate amount will apply. Offer excludes Nantucket™ Window Shadings, a collection of Silhouette Window Shadings. Rebate will be issued in the form of a prepaid reward card and mailed within 6 weeks of rebate claim receipt. Funds do not expire. Subject to applicable law, a $2.00 monthly fee will be assessed against card balance 7 months after card issuance and each month thereafter. Additional limitations apply. Ask participating dealer for details and rebate form. ©2014 Hunter Douglas. All rights reserved. All trademarks used herein are the property of Hunter Douglas. HOL14MB3 44551

happenings calendar

lunch, an awards ceremony and cocktail reception.

Sponsored by the Greenspoon Marder Foundation, the Dan Marino Foundation and Here’s Help, Inc. Presented by Mercedes-Benz of Coconut Creek. Takes place at Parkland Golf and Country Club. Starts at 11 a.m. For more information, call 954-343-6975 or visit gmlawfoundation.org.

OCTOBER 9 Downtown Delray Beach “On The Ave” This free event will feature music, art, games, family activities and more. Takes place in the Pineapple Grove Arts District in Delray Beach. Starts at 6 p.m.

For more information, call 561-278-0424 or visit ontheavedelraybeach.com.

OCTOBER 10 CCFA Annual Putt an End to Crohn’s & Colitis Golf Classic Players of all levels are invited to play on a championship course lined with majestic oaks, sweeping water features and stately palms. Takes place at Delaire Country Club in Delray Beach. Starts at 11:30 a.m. For more information, call 561-218-2929 or visit ccfa.org.

OCTOBER 11 Boca Raton Walk to End Alzheimer’s Residents of Boca Raton, Delray Beach, Boynton Beach, Parkland and Deerfield Beach are invited to participate in the inaugural Alzheimer’s Association two-mile walk to raise funds for research and education. The event will include an opening ceremony and awards presentation.

Takes place at Mizner Park Amphitheater in Boca Raton. Starts at 6:30 a.m. For more information, call 800272-3900 or visit alz.org.

OCTOBER 11 AVDA 15th Annual Race for Hope Event Bring the family and take part in a 5K walk/run, 10K run or Kids’ Dash to benefit Aid to Victims of Domestic Abuse, Inc. Takes place at Anchor Park in Delray Beach. Starts at 6:30 a.m. For more information, call 561-265-3797 or visit avdaonline.org.

OCTOBER 12 Breathe for the Village Take part in a serene morning of yoga with Mary Ann Morgan-Fried. Benefits SOS Children’s Villages Florida. Takes place at a private home in Delray

Beach. RSVP to Vickie Walter. Starts at 8:30 a.m.

For more information, call 954-420-5033 or visit sosflorida.com.

OCTOBER 13 Sip and Savor Event The new Men’s Division of the Jewish Federation of South Palm Beach County will kick off the season with a scotch and cigar experience featuring renowned whiskey expert David Laird.

Takes place at Prime Cigar & Wine Bar in Boca Raton.

Starts at 6 p.m. For more information, call 561-8526084 or visit bocafed.org.

OCTOBER 15 Ninth Annual Susan G. Komen South Florida Pink Ribbon Luncheon Help honor volunteers who helped pass Florida’s oral chemotherapy parity law, and learn about what it means for cancer patients.

Benefits Susan G. Komen South Florida. Takes place at Woodfield Country Club in Boca Raton. Starts at 10 a.m. For more information, call 561-514-3020 or visit komensouthflorida.org.

OCTOBER 16-17 Macy Gray “The Way Tour” Check out a live performance by multiplatinumselling singer, songwriter and actress Macy Gray.

Takes place at Jazziz Nightlife in Boca Raton. Starts at 7:30 p.m. For more information, call 561-300-0730 or visit jazziz.com.

TWEEN DREAM: One Direction brings their “Where We Are Tour 2014” to Sun Life Stadium on October 5 for a 7 p.m. show

OCTOBER 16-19 Saks Fifth Avenue at Town Center Key to the Cure Event Shop for a good cause during this mega retail event pre146

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sented by Saks Fifth Avenue in conjunction with the Entertainment Industry Foundation. During the campaign, shoppers can purchase Rag & Bone limited T-shirts, and 2 percent of all store purchases up to $500,000 and 100 percent of T-shirt purchases will benefit local and national women’s cancer charities.

Takes place at Saks Fifth Avenue at Town Center in Boca Raton. Starts at 10 a.m. For more information, call 561393-9100 or visit saks.com.

OCTOBER 17 Crohn’s & Colitis Foundation of America Shoppers’ Event Purchase limited-edition stylish bangles during this in-store event to benefit the Crohn’s & Colitis Foundation.Takes place at Alex and Ani in Palm Beach. Starts at 6 p.m. For more information, call 561-218-2929 or visit ccfa.org.

OCTOBER 18 “How Dogs Make a Difference in Peoples’ Lives” Check out a lecture by author Jo Jo Harder, who will discuss how dogs enhance our lives and introduce “America’s Top Dog Model Contest” finalist Little Lovey. Takes place at the Delray Beach Public Library. Starts at 2 p.m.

For more information, call 561-266-9490 or visit delraylibrary.org.

OCTOBER 18-19 20th Annual Downtown Delray Beach Craft Festival Peruse pottery, ceramics, jewelry and other unique contemporary crafts for sale by more than 100 talented artisans. Takes place at the intersection of Fourth Avenue and Atlantic Avenue in Delray Beach. Starts at 10 a.m. For more information, call 561-746-6615 or visit artfestival.com.

OCTOBER 18-19 27th Annual Las Olas Art Fair This top-ranked festival features a wide variety of quality artworks with prices to suit all budgets. Takes place on Las Olas Boulevard in Fort Lauderdale.

Starts at 10 a.m. For more information, call 561-746-6615 or visit artfestival.com.

OCTOBER 18 2014 Morikami Lantern Festival Enjoy a fall festival with Japanese folk dancing, taiko drumming, an Ennichi street fair and lantern floating ceremony. Takes place at the Morikami Museum and Japanese Gardens in Delray Beach.

Starts at 3 p.m. For more information, call 561-4950233 or visit morikami.org.

OCTOBER 18 Habitat for Humanity of South Palm Beach County’s Third Annual Masquerade Gala Attend a glam evening featuring a cocktail reception, silent auction, dinner and dancing. Takes place at The Club at Boca Pointe in Boca Raton. Starts at 6:30 p.m. For more information, call 561-819-6070 or visit habitatsouthpalmbeach.org.

OCTOBER 21 Fifth Annual Not My Daughter… Find A Cure Now! Event This fundraiser has all the ingredients for a night to remember: A shopping boutique, silent and Chinese auctions, amazing raffles, delicious food and drinks, and more. Takes place at Heron Bay Marriott in Coral Springs.

Starts at 6 p.m. For more information, call 954-263-6429 or visit notmydaughter.org.

THE KINGSMILL

IN OUR KINGSMILL MODEL HOME The Kingsmill floor plan at The Oaks represents the best of Boca living. Explore our brandnew model home today and experience the fine craftsmanship, superior design and luxurious features that have made Richmond American a top homebuilder nationwide.

5 bedrooms • 5 baths & 2 powder rooms • Approx. 5,400 sq. ft. • Professional kitchen Stately club room • Spacious patio & covered balcony • Main-floor guest suite • 3-car split garage

Residents of The Oaks enjoy world-class amenities: Santa Barbara inspired club • 12-court tennis center Day spa & state-of-the-art fitness center • Resort-style pool with tropical landscaping & cabanas Prices, specifications and availability are subject to change without notice. Square footage is approximate. Actual homes as constructed may not contain the features and layouts depicted and may vary from image(s). ©2014 Richmond American Homes, Richmond American Homes of Florida, LP, CBC1257429.

Three other elegant floor plans are also available. Visit our Sales Center at 18002 Lake Azure Way, Boca Raton, FL 33496 or call 561-910-4201 for more information.

happenings calendar

OCTOBER 21 Eighth Annual Page One Passion Breast Cancer Awareness Fundraiser Tempting food stations and complimentary glasses of pink Champagne will be part of the fun at this annual fundraiser being presented

by Page One Graphics and New York Prime Steakhouse. Takes place at New York Prime in Boca Raton.

Starts at 6 p.m. For more information, call 561-670-4452 or visit pageonepassion.com.

OCTOBER 24 11th Anniversary Boca Raton Regional Hospital Go Pink Luncheon Celebrity stylist and author Stacy London will be the keynote speaker at this annual luncheon benefitting the Christine E. Lynn Women’s Health and Wellness Institute at Boca Raton Regional Hospital. Takes place at the Boca Raton Resort & Club. Starts at 11 a.m. For more information, call 561955-4142 or visit brrh.com.

OCTOBER 24 In Jacob’s Shoes Second Annual Charity Golf and Dinner Classic Get ready for golf, prizes, raffles, a putting contest and a delectable dinner.

Benefits In Jacob’s Shoes.

Takes place at the Carolina Club in Margate. Starts at 1 p.m. For more information, call 954-905-2505 or visit injacobsshoes.org.

OCTOBER 25 22nd Annual St. Jude Parish Gala and Casino Party Night Enjoy dinner, dancing, an awards ceremony and a casino party. Black-tie optional. Takes place at St. Jude Catholic Church in Boca Raton. Starts at 7 p.m. For more information, call 561-314-1250 or visit stjudeboca.org.

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OCTOBER 25 Fourth Annual Food Symposium The community is invited to a day of panels featuring experts on local food growers and the food industry as a whole. Takes place at the Delray Beach Public Library. Starts at 10 a.m. For more information, call 561-266-9490 or visit delraylibrary.org.

OCTOBER 25 Making Strides Against Breast Cancer Walk The American Cancer Society-South Palm Beach Chapter is hosting this event to raise money for breast cancer research and education. Takes place at Mizner Park Amphitheater in Boca Raton. Starts at 8:30 a.m. For more information, call 561-394-7751 or visit makingstrideswalk.org.

OCTOBER 26 23rd Annual A Princely Affair Luncheon and Performance Boca Ballet Theatre’s signature fundraiser will feature performances by ballet members and professional guest artists, plus exciting raffle prizes and a silent auction. Takes place at the Boca Raton Resort & Club.

Starts at noon. For more information, call 561-9950709 or visit bocaballet.org.

From West Palm Beach to Miami, here’s where to scare up some action this Halloween.

GET YOUR n O k o o Sp SEPTEMBER 25-NOVEMBER 2 HOUSE OF HORROR AMUSEMENT PARK Said to feature South Florida’s largest haunted house, with 30 terrifying rooms and 10 new chambers, this family-friendly attraction also offers two acres of rides, Hulk Hogan’s Micro Championship Wrestling, performances by “America’s Got Talent” escape artist Michael Griffin, food, games and free concerts. Takes place at Miami International Mall in Miami. Show times vary. For more information, call 305-206-4040 or visit houseofhorrorpark.com.

OCTOBER 9-31 HALLOWEEN FRIGHT NIGHTS, SPOOKYVILLE AND MORE From family-friendly entertainment, trick-ortreating and pet costume contests, to adultsonly parties, attractions, haunted houses and a Carnival of Creeps—there’s something spooky for everyone here. Takes place at the South Florida Fairgrounds in West Palm Beach. Show times vary. For more information, call 561-793-0333 or visit myfrightnights.com or southfloridafair.com.

OCTOBER 17 BOO AT THE ZOO HALLOWEEN FUN AT THE PALM BEACH ZOO Kids’ activities include pumpkin painting, crafts, costume contests, a haystack hunt, trick-or-treating, Monster Mash dance parties, photo opportunities, special treats for the animals, an overnight family-friendly Spooky Snooze party and more. Takes place at the Palm Beach Zoo in West Palm Beach. Starts at 9 p.m. For more information, call 561-5479453 or visit palmbeachzoo.org.

OCTOBER 17-18, 24-25 OCTOBER 27 South Florida Science Center and Aquarium’s Third Annual Better Ball Golf Classic Hosted by the center’s Young Professionals Organization, this action-packed day will include an 18-hole tournament, lunch and awards ceremony. Takes place at Mayacoo Lakes Country Club in West Palm Beach. Starts at 11:30 a.m. For more information, call 561-370-7738 or visit sfsciencecenter.org. O

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SECOND ANNUAL SHRIEK WEEK FILM FESTIVAL AND TRICK-ORTREAT TRAIL Starting at 6 p.m., kiddies are encouraged to stroll around the carousel for candies and treats. Young filmmakers ages 6-17 are invited to submit short scary films to the Sugar Sand Park Community Center. Winners receive prizes and have their work premiered in Willow Theatre during Shriek Week. Takes place at Sugar Sand Park in Boca Raton. For more information, call 561-347-3948 or visit sugarsandpark.org.

OCTOBER 24-26, 29-31 STRANAHAN HOUSE MUSEUM HALLOWEEN GHOST TOUR Travel back in time for a Victorian funeral and burial at Fort Lauderdale’s oldest home and

meet with the morbid resident grave keeper.

Next, join Pirate Pete and his crew for a spiritfilled boat ride. Takes place at the Stranahan House Museum in Fort Lauderdale. Times vary. For more information, call 954-5244736 or visit stranahanhouse.org.

OCTOBER 25 HALLOWEEN IN THE HAMMOCK Find spiders, snakes, ancient shells and other surprises during an hour-long nighttime nature walk led by ghostly guides. Costumes are welcome. Takes place at Gumbo Limbo Nature Center in Boca Raton. Starts at 6:30 p.m.

For more information, call 561-544-8615 or visit gumbolimbo.org.

OCTOBER 25-26 THIRD ANNUAL BOYNTON BEACH HAUNTED PIRATE FEST & MERMAID SPLASH Grab your mates for this free festival when downtown Boynton Beach will become a lively pirate village packed with fun-filled activities and entertainment for all ages. Highlights include stunt shows, an interactive pirate ship, magicians, fairies, a haunted house, costume contest, food and live music.

Takes place along East Ocean Avenue in Boynton Beach. Show times vary. For more information, call 561-600-9097 or visit bbpiratefest.com.

OCTOBER 27 13TH ANNUAL SIGNATURE GRAND GHOUL The Signature Grand will be transformed into a 100,000-square-foot haunted mansion for this adults-only evening featuring music, dancing, entertainment, a gourmet buffet and cocktails from the witch’s cauldron. The evening will be hosted by Paul Castronovo of 105.9 FM and former Miami Dolphins wide receiver O.J. McDuffie. Proceeds will benefit 2-1-1 Broward. Takes place at the Signature Grand in Davie. Begins at 7 p.m. For more information, call 954-467-6637 or visit 211-broward.org.

OCTOBER 31 TRICK-OR-TREATING AT MOD This event for the whole family includes a Halloween costume contest (dress as your favorite film character) with prizes, pumpkin bowling, an “EcoScapes” exhibit featuring the resident animals, a Mad Scientist Electricity Show, trick-or-treating and more.

Takes place at the Museum of Discovery & Science in Fort Lauderdale. Starts at 6 p.m.

For more information, call 954-467-6637 or visit mods.org.

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JCC MACCABI GAMES 2014 More than 1,300 volunteers, 900 athletes and 200 coaches participated in this spirited event, which included sports competitions, community service projects and social gatherings. It was hosted by the Adolph & Rose Levis Jewish Community Center in Boca Raton.

1 Eric Gutmann, Marleen Forkas and Randy Colman

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2 Mel Lowell, Marla Egers, Eric Gutmann, Albert Gortz and Randy Colman 3 Adi Cohenca, Stephanie Owitz, Amit Ayash and Niva Felder 4 Matt Baker and Bonnie Schweiger 5 Matt Baker and Judy Levis Markhoff

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Photos courtesy of Boys and Girls Clubs of Miami-Dade

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BOYS & GIRLS CLUBS CLAWS FOR KIDS BRUNCH An impressive $100,000 was raised to support the Boys & Girls Clubs of MiamiDade during this third annual fundraising brunch at Joe’s Stone Crab in Miami Beach. More than 350 guests enjoyed tasty food, live music, an awards presentation and a jewelry boutique.

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1 Alex “A-Rod” Rodriguez, Samantha Morgan, Donna Morgan and Alex & Cristina Rodriguez-Roig 2 Alex & Cristina Rodriguez-Roig and Jackie & Nelson Gonzalez 3 Bob & Judy Boyett and Howard & Barbara Master 4 Alex Rodriguez-Roig, Alfonso & Miriam Macedo and Olga Guilarte 5 Olga Guilarte, Maxwell Mogul, and Harve Mogul 6 Matt & Marielle Bernhardt

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YOUR COMPLETE HOME RENOVATION RESOURCE

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visit our showroom. meet our team. be inspired.

616 West Oakland Park Blvd., Fort Lauderdale, FL 33311 TEL: 954.564.1611 www.alliedkitchenandbath.com

KITCHEN • BATH • HOME SINCE 1984

/alliedkitchenandbath Licensed and Insured General Contractor, Lic Number 85CGC1225CX

Photos by magicalphotos.com/Mitchell zachs

happenings flash UNICORN CHILDREN’S FOUNDATION BARTENDER CHALLENGE Cocktails flowed and bagpipes played during the “Raise Awareness, Raise a Glass” Bartender Challenge, which took place at Blue Martini in Boca Raton to benefit education and programs at Unicorn Children’s Foundation. The event was part of Boca Raton Chamber Festival Days.

1 Mary Ann Morgan-Fried and Frank Occhigrossi

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2 Dr. Rafael Cabrera and Marleen Forkas 3 Marie Occhigrossi, Cathy & Abdol Moabery and Jay & Sharon DiPietro 4 Keith Sims, Sharon Alexander and Jay Bernstein 5 Captain John Luca 6 Joey Giannuzzi and Susan Klein

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happenings

now&noteworthy Taste Of Delray Marketplace In support of Breast Cancer Awareness Month, enjoy appetizer and cocktail samplings at participating restaurants, plus an exclusive $15 shopping voucher valid for use at participating retail and specialty stores. Advance tickets can be purchased online or for $25 at the door. For regular event updates, visit their website or on facebook at facebook.com/delraymarketplace. Delray Marketplace, 14851 Lyons Road, Delray Beach, 561-865-4613; delraymarket.com.

Capitol Lighting Celebrates 90 Years Of “Making Lives Brighter” Through five family generations, more than 1 million homeowners have trusted Capitol Lighting to transform their homes. From traditional to transitional, Mid-century to modern, the area’s top “lighting authority” boasts the largest selection to illuminate every room. Stop by before November 30 and enter Capitol Lighting’s 90th Anniversary Sweepstakes to win a $2,500 home lighting makeover. Capitol Lighting, 7301 North Federal Highway, Boca Raton, 561-994-9570; 1800lighting.com.

eSSe Plastic Surgery Opens Women-Focused Practice In Fort Lauderdale

Dr. Laura Sudarsky and Dr. Tracy Stokes

A new horizon in plastic surgery has arrived for the women of South Florida. Board-certified plastic surgeons Dr. Tracy Stokes and Dr. Laura Sudarsky have united to open a joint practice specializing in aesthetic surgery of the face, breasts and body.

Educated at Harvard and Yale universities, the doctors combine innovation with compassion to help patients confidently navigate the decision making and surgery process. For women, by women: Experience the difference. They are now scheduling consultations. eSSe Plastic Surgery, 6333 North Federal Highway, Fort Lauderdale, 954-533-1671; esseplasticsurgerycom.

Saks Fifth Avenue And “Saturday Night Live” Team Up For The Annual Key To The Cure Campaign Saks Fifth Avenue has announced that “Saturday Night Live” performers past and present—Will Ferrell, Ana Gasteyer, Vanessa Bayer, Cecily Strong and Colin Jost—are the Entertainment Industry Foundation (EIF) ambassadors for the store’s 2014 Key To The Cure campaign, the annual charity shopping weekend that benefits EIF’s Women’s Cancer Research Fund. Celebrated New York designers Marcus Wainwright and David Neville of Rag & Bone have created limited-edition T-shirts exclusively to benefit the campaign, which coincides with the Emmy Award-winning NBC show’s 40th anniversary season. The shopping weekend will take place October 16-19 at all Saks Fifth Avenue and Saks Fifth Avenue OFF 5TH stores nationwide and on saks.com, and all T-shirt proceeds will benefit EIF. In addition, 2 percent of participating vendor sales up to $500,000 will be donated to EIF. Saks Fifth Avenue at Town Center at Boca Raton, 5800 Glades Road, Boca Raton, 561-393-9100; saksfifthavenue.com.

Nita Summers Joins Douglas Elliman As Managing Broker Of Boca Raton Office Douglas Elliman announced the addition of Nita Summers as managing broker of the firm’s Boca Raton office. With more than 30 years of noteworthy experience, Summers joins the team with an outstanding reputation and extensive network of clientele. “The Douglas Elliman brand is rapidly expanding throughout South Florida and Boca Raton is a fundamental market for us,” said Jay Phillip Parker, CEO of Douglas Elliman’s Florida brokerage. “For that reason, it was imperative that we identify a leader with the incredible knowledge and experience that Nita Summers brings to the table. We are excited to welcome her to our team and know she will be a tremendous asset to our growth in this region.” Douglas Elliman Florida, 444 East Palmetto Park Road, Boca Raton, 561-2452635; elliman.com.

Nita Summers

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OCTOBER 2014

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happenings at home

SUBDIVISION

ADDRESS

BUYER

SALE PRICE

SELLER

PRIOR SALE PRICE

PRIOR SALE DATE

BROKEN SOUND CC - BANYANS

2412 NW 67TH ST

KREMIN MONA

DORFMAN BRETT E INDIV TRUSTEE

$255,000

BROKEN SOUND CC - BANYANS

2384 NW 67TH ST

GABE LOUISE

PRUFER STEVEN W MD

$326,000

$475,000

15-AUG-05

26-JAN-11

$322,000

01-DEC-93

BROKEN SOUND CC - BRIDGEPOINTE

2566 COCO PLUM BLVD 403

HELLER PHYLLIS

1054608 ONTARIO LIMITED

$380,000

BROKEN SOUND CC - OAK RUN

6290 NW 24TH AVE

HARRIS AMY

KATCEF NEAL INDIV TRUSTEE

$360,000

BROKEN SOUND CC - OAK RUN

2490 NW 63RD ST

MUSSAU FLORENCE

HELLER PHYLLIS

$270,000

BROKEN SOUND CC - TIMBER MILL

2224 NW 62ND DR

TURKELL ANDREW

ADMIRAL REO LLC

$269,000

$140,500

BROKEN SOUND CC - WHISPER TRACE

5336 NW 20TH AVE

WEINTRAUB ANNETTE C

WASSERSTEIN ALAN

$332,500

$420,000

22-MAY-06

CARIBBEAN KEYS

5598 RICO DR

VOGLER GILBERT III

DECASTRO JAMES

$885,000

$990,000

01-MAR-07

COLONNADE AT GLEN OAKS

2617 NW 49TH ST

JINKS JEMMA B

GONZALEZ GEORGE

$630,000

$442,000

31-JUL-03

COLONY POINT

2304 NW 67TH ST

PRONT LINDA S

CUDMORE BRIAN J

$575,000

ENCANTADA

7118 MONTRICO DR

DINETTA HELEN

LEVINE LAURENCE JAY

$487,575

$675,000

27-OCT-04

ESTANCIA

6555 SERENA LN

MORALES PHILIP

B & H REAL ESTATE MANAGEMENT LLC

$615,000

$340,400

02-AUG-13

ESTANCIA

6938 S GRANDE DR

KAMMER ALEXANDER

MARCHIONE FRANK P

$507,879

$26,500

HARBOR EAST

660 NE HARBOUR DR

SCALERA DEAN

MERKOVSKY LINDA A INDIV TRUSTEE

$805,000

ISLAND LAKES AT LOGGER’S RUN

11798 ISLAND LAKES LN

PHAM UYENTHY T

EPPY JOSEPH F

$452,500

ISLAND LAKES AT LOGGER’S RUN

11778 ISLAND LAKES LN

MARCUS ENID

LARSEN RONDA

$449,000

LA VIDA

6167 LA VIDA TER

MAZLOUM RYAN W

MARTIN PAUL L

$325,000

$339,900

LAKE ROGERS ISLE

827 NE 33RD ST

RICHARD CARRIE

DEVON JEFFREY

$837,000

$757,000

23-JUL-01

LAKE ROGERS ISLE

725 NE 36TH ST

HANSON SHOHREH

TRINGALI SEBASTIAN J

$1,225,000

$390,000

01-DEC-91

LE LAC

6010 LE LAC RD

HASSAN NOREEN

MORSE CAROL A

01-JUL-97 13-FEB-08 03-OCT-13

01-JUL-93

01-JAN-75 01-AUG-92

$220,000

01-JUN-95 06-JUN-14

$3,400,000

29-JUL-04

15-JUN-11

Source: Palm Beach County Property Appraiser

Claire, Coldwell Banker’s

Call

“It was a true pleasure working with Claire and her team to buy a home for my daughter and her children.

They really went above and beyond to find us the right home at the right price. They are professional, organized and proactive. There is always someone to speak to and ready to help whenever needed. I will definitely use Claire and the Sheres Realty team for all of my real estate needs in the future.”

Ray Mark, Clubside, Woodfield Country Club

“Claire Sheres is fabulous, in fact outstanding! She is professional & knows her stuff. She priced our home right, negotiated on our behalf and sold it quickly. This was the 2nd time I used Claire to sell a home & I recommend her to everyone! When I think real estate, I think Claire Sheres.”

Michelle Hecht, Boca Raton

Claire Sheres Realtor®, GRI, e-PRO, CNS International President’s Premier International Legends Society

561-414-4146 Claire@SheresRealty.com ClaireSheresRealtor.com

happenings at home

SUBDIVISION

ADDRESS

BUYER

SALE PRICE

SELLER

PRIOR SALE PRICE

PRIOR SALE DATE

LES JARDINS

4175 NW 24TH TER

NOUHAN JAMES JEFFREY

MARTIN IRA

$800,000

$1,185,000

15-APR-05

LEXINGTON ESTATES

22194 BRADDOCK PL

YOU YUAN CHI

U S BANK NATIONAL ASSOC TRUSTEE

$450,500

$351,100

20-DEC-13

LONG LAKE ESTATES

18680 LONG LAKE DR

KRUSCH MICHAEL P

VALENTINO TONI M

$1,650,000

$850,000

05-MAR-98

MARINA DEL MAR ESTATES

5074 MARINA CIR

CHAPMAN SANDRA

VALLE RICHARD S

$470,000

$328,177

06-AUG-04

MILLPOND

2374 NW 38TH ST

SOTO VANESSA

HAWLEY JOHN R

$468,995

$232,000

01-OCT-95

MISSION BAY - THE ISLES

10888 AVENIDA SANTA ANA

CINE TECNICO S L

GREER DOUGLAS E

$356,500

$214,300

18-JUN-14

SATURNIA

19507 ESTUARY DR

HAAS KATHLEEN

NARWANI ANAND V

$679,000

$629,000

07-AUG-03

SATURNIA

19519 ESTUARY DR

RUDD JASON A

DIAZ RICARDO R

$580,000

$357,200

01-AUG-98

SATURNIA

19093 STREAM SIDE CT

DARWESH FATHY M

OAKNER STUART

$625,000

$645,500

30-NOV-04

SATURNIA

11897 PRESERVATION LN

STEIN ILYA

FEINGOLD JACK J

$610,000

$630,000

04-NOV-02

SATURNIA ISLES

15836 CORINTHA TER

SZYMANSKI AMY E

KAFEL HUSSEIN

$510,000

$388,360

28-JUN-02

SATURNIA ISLES

9779 SAVONA WINDS DR

FRIEDFELD DANA

JORAJURIA ALBERT S

$552,375

$555,000

31-DEC-10

SEASONS OF BOCA RATON

3105 NW 63RD ST

STEWART STANLEY

STRAUSS LINDA C INDIV TRUSTEE

$530,000

01-APR-96

SEASONS OF BOCA RATON

3127 NW 63RD ST

HILL EMILY

MELI JOSEPH I JR

$750,000

08-MAY-14

WOODFIELD CC - COVENTRY

3795 COVENTRY LN

HARRIS LORI GREENE

SILVERMAN MICHAEL

$1,800,000

$879,105

14-DEC-01

WOODFIELD CC - HAMILTON PLACE

4135 NW 53RD ST

PANCOAST JEAN KIMIKO

YUSTER ALAN H

$575,000

$482,500

23-AUG-01

WOODFIELD CC - HAMPTONS

5831 HAMILTON WAY

MACKLER ILENE G

THALER JOSEPH

$820,000

$800,000

13-SEP-12

WOODFIELD CC - MAYFAIR

4293 NW 62ND RD

NEWMAN RHONA

BERNSTEIN BARRY

$357,000

$370,800

28-JAN-98

WOODFIELD CC - PRINCETON ESTATES

5258 NW 37TH AVE

WALSH KATHLEEN

MICHELIN PAUL

$3,300,000

$1,495,000

01-AUG-98

WOODFIELD CC - STRATFORD GREEN

3327 NW 53RD CIR

LARNEY JUDY M

STEIN TOBY

$530,000

$545,000

20-JUN-05

Source: Palm Beach County Property Appraiser

Southeast Florida !

#1 Agent in RES 2+ AC

Le Lac $4,350,000

E VIEWS LAK

Landings At Woodfield CC $1,348,888 Scan for New 1-click MLS search

EFRONT LAK

Carlton Place At Woodfield CC $2,750,000

AKE VIEWS LF/L GO

Landings At Woodfield CC $1,299,999

+ LIV SQ 8000

FT

Devon Place At Woodfield CC $2,749,900

E VIEW LAK

The Oaks At Boca Raton $1,199,999

E VIEWS LAK

The Oaks At Boca Raton $1,699,000

SS ACT GLA IMP

Azura $969,000

Claire Sheres

TWO NAMES YOU CAN TRUST LOCALLY KNOWN. GLOBALLY CONNECTED.

EFRONT LAK

The Oaks At Boca Raton $1,599,000

NER LOT COR

Hamptons At Woodfield CC $749,000

givingback

[charity never goes out of style]

EAT, PRAY LOVE Caring Ministry Food Bank Helps Boca Raton’s Needy Families BY EMILY J. MINOR or 16 years, Rose Marie Arnold ran the food bank at St. Joan of Arc Catholic Church in Boca Raton and she watched the economy take its toll on her clients.

“We have been extremely busy lately,” says Arnold, who recently gave up the directorship but immediately returned as a volun-

F

“

NOURISHING SOULS: (Clockwise from Top) Rose Marie Arnold; Deacon Bill Watzek; the food bank’s stocked pantry

We have been extremely busy lately.

People are losing their jobs. People are underemployed. It’s just an ongoing thing.

– Rose Marie Arnold, volunteer and former director

teer. “People are losing their jobs.

People are underemployed. It’s just an ongoing thing.”

Stocked through donations of both nonperishable items and financial contributions—hint, hint—the food bank currently helps feed about 80 local families. The service is run out of the church parish on Third Street in Boca Raton and volunteers work with a pre-approved list of clients.

Arnold says you need not be Catholic to receive help, but you must be able to prove financial strife.

And these days, that’s not hard to do.

160

”

“There’s really no annual budget,” explains Deacon Bill Watzek.

“We just give away what we get.”

The food bank is part of a 501(c)(3) church charity that runs an overall outreach program called the Caring Ministry. In addition to the food bank, the ministry helps people pay utility bills and rent, and provides compassionate assistance to guide clients through tight times.

“We help with the needs of clients to give them a better quality of life,” Arnold says.

Currently the food bank is open on Saturdays from 10:30 a.m. to noon,

T H E B O C A R AT O N O B S E R V E R

and while it’s not accepting new clients, if donations increase they will be able to re-open registration.

Have food to donate? Drop it off at the church office during food bank hours, and note that they don’t accept milk, meat or anything that needs refrigeration. Food is distributed in shopping bags and

depending on what’s been donated, volunteers give participants what staples they have on hand—everything from pasta and cake mixes to cereals, canned vegetables and baby food. In November, they plan to distribute Thanksgiving bags.

Many of their clients are elderly.

“They have been hit particularly hard by this economy,” Arnold says.

Want to help? They always need food (remember, no perishables) and cash donations are always appreciated. Publix cards, too.

Says Deacon Watzek: “We just try to help as many people as we can.” O

For information about Caring Ministry Food Bank, call 561-392-0007 or visit stjoan.org. The mailing address is St. Joan of Arc Catholic Church, 370 S.W. Third Street, Boca Raton, FL 33432.

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