Boca Raton Observer OCT_2011

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BEST OVERALL

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2011

THE

FOOD & WINE

EATING ON THE EDGE

ISSUE

AMERICA’S TOP CULINARY TRENDS

STICK A FORK IN US!

DEVOURING 34 CHEESECAKES IN THREE HOURS

WINE COUNTRY SAFARI

OUT OF THIS WORLD VINEYARD VACATIONS

Appetite For

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CULINARY ROCK STAR GUY FIERI DISHES ABOUT FOOD, FAMILY & FAST CARS

OCTOBER 2011

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The Food & Wine Issue

10.11

contents

Photo by John Lee

VolUme viii ; Number 9

features The Best Thing They Ever Ate

54

Eating On The Edge

60

Stick A Fork In Us!

70

Famous Foodies Reveal What—And Where— They Order When Dining Out In South Florida

America’s Top Culinary Trends 2011

Eating Our Way Through The Cheesecake Factory, One Decadent Slice At A Time

Hot Seats

For Seeing And Being Seen, These South Florida Restaurants Are Celebrity Favorites

Wine Country Safari Explore Five Vineyards That Are Out Of This World

Appetite For

50

} } Culinary Rock Star Guy Fieri Dishes About His Passion For Food, Family And Fast Cars

76 78

10.11

contents

VOLUME VIII NUMBER 9

departments OBSERVED HOT STUFF & THE PEOPLE WHO MAKE IT HAPPEN 17 The Buzz 22 Trends 24 La Vida Boca

17

MEDIA BLITZ THE QUINTESSENTIAL ARTS REPORT 29 On Screen 30 In Print 34 On Scene THAT’S LIFE A GUIDE TO PERSONAL GROWTH 39 Relations 42 Parents 46 Destinations

22

46

TASTE THE DISH ON FOOD, WINE & RESTAURANTS 99 Bites 100 Recipes 102 Review 104 Listings HAPPENINGS THE ESSENTIAL SOCIAL DIGEST 121 Around Town 139 Calendar 146 Flash FYI COOL CARS, LOCAL NOTABLES & REAL DEALS 155 Hot Wheels 156 Now & Noteworthy 158 At Home

100 139

GIVING BACK CHARITY NEVER GOES OUT OF STYLE 160

BEST OVERALL 2011

THE

FOOD & WINE

EATING ON THE EDGE

ISSUE

AMERICA’S TOP CULINARY TRENDS

ON THE COVER: CHEF GUY FIERI

STICK A FORK IN US!

DEVOURING 34 CHEESECAKES IN THREE HOURS

WINE COUNTRY SAFARI

OUT OF THIS WORLD VINEYARD VACATIONS

Appetite For

155

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CULINARY ROCK STAR GUY FIERI DISHES ABOUT FOOD, FAMILY & FAST CARS

OCTOBER 2011

Volume VIII, 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.

publisher & ceo Linda L. Behmoiras chief operating officer

Ralph Behmoiras editorial editor

Felicia S. Levine Art art director

Scott Deal Production production director

Candi Montaperto

C. GLEN GED, ESQ.

�

RONDA L. ELLIS, ESQ.

�

CARLOS A. BODDEN, ESQ.

Advertising director of account development

Nicole Ruth nicole@bocaratonobserver.com account manager

Ronnie Kaufman ronnie@bocaratonobserver.com

Personal Injury Wrongful Death pip insurance claims Real Estate & Business Law Wills, estates & trusts Asset Protection The Boca Raton Observer is published eleven times a year by A&A Publishing Corp. and is direct mailed

561-995-1966 Fax: 561-241-0812 1-888-EGB-FIRM 7171 North Federal Highway � Boca Raton, Florida

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

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8

T h e B o c a R at o n Ob s e r v e r

Contributors writers Bill Bowen Dana Burke Linda Haase Emily Hall Ron Hayes Cheryl Kane Heimlich Lori Lawrence Susan R. Miller Emily J. Minor Andrea G. Rollin Samantha Shavell photographers J. Gwendolynne Berry Janis Bucher Patty Daniels Melanie Dunea Ben Fink John Lee Hans Matschukat Andrew Meade V. Muniz Jason Nuttle Michael Pisarri Michael Price Michael Turkell Marcel Varela

COMING SOON November •

THE Giving ISSUE Charitable living, glamorous galas and an inspiring gift guide

December •

THE holiday ISSUE Sweet treats, great gifts and holiday soirees

january •

THE health & fitness ISSUE Looking good, feeling great and living well

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T h e B o c a R at o n Ob s e r v e r

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The Boca Raton Observer is an entertaining and informative award-winning magazine dedicated to active, trendsetting readers living and working in the Boca Raton area. Committed to a comprehensive focus on the community, The Boca Raton Observer celebrates the businesses, charitable organizations, cultural groups, schools and leisure activities that comprise the essential Boca Raton lifestyle.

For general inquiries, please contact us via: Mail: 950 Peninsula Corporate Circle, Suite 1020

Boca Raton, FL 33487 Phone: 561-982-8960 Fax: 561-994-8509 E-mail: info@bocaratonobserver.com Web: bocaratonobserver.com Facebook: boca raton observer magazine editorial Your input and comments are welcome and appreciated. Submissions should be sent to our corporate address listed above and may appear in a future issue. E-mail messages may be directed to the following addresses:

FACIAL REJUVENATION SPECIALIST

Letters may be edited for style and grammar.

We reserve the right to withhold any letters we deem inappropriate for publication.

Vivian Hernandez M.D., F.A.C.S. Board Certified Plastic Surgeon

news, photos & events Releases and calendar items must be delivered in text format for consideration. In addition, only photographs in jpeg format with 300 dpi resolution or better that are accompanied with complete captions will be considered.

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T h e B o c a R at o n Ob s e r v e r

editor@bocaratonobserver.com publisher@bocaratonobserver.com

advertising Advertising information can be obtained by calling 561-982-8960 or by e-mailing sales@ bocaratonobserver.com. Publicize your business in the local lifestyle magazine with the largest direct-mailed circulation in Boca Raton – 27,000 copies per month. Verification of circulation is made by Audit Bureau of Circulations (ABC). on the web Visit bocaratonobserver.com for highlights of our magazine and much more.

10.11 8from the publisher

Dig In! W

elcome to our October Food & Wine issue, one of our most decadent of the year (and most dangerous for those of us who are dieting). You’ll find it packed with recipes, ideas, inspiration and more, all pertaining to dining and drinking. Who doesn’t love that?

Linda L. Behmoiras

linda@bocaratonobserver.com

First, we introduce you to this month’s cover subject, Chef Guy Fieri, the Food Network star whose career keeps rising. Not only has this culinary dynamo got two food-related TV programs, but a primetime game show, several books, a food and product line, a handful or restaurants—and more! A regular at the South Beach Wine & Food Festival, we think you’ll like him as much as we do. Check out “Appetite for Life” (page 50).

Speaking of celebrity foodies, we approached some of America’s hottest restaurateurs, chefs and the like to find out what—and where—they eat when dining in South Florida.

Find out in “The Best Thing They Ever Ate” (page 54). We also check out some of the best restaurants in which to spot celebrities—culinary or otherwise—in “Hot Seats” (page 76). Also in this issue, we partner with our friends at The Food Channel to bring you this year’s top food and drink trends. Warning: Don’t read while hungry! But do read “Eating on the Edge” (page 60).

And here’s something different: In honor of dessert lovers everywhere, we decided to conduct a little culinary experiment involving The Cheesecake Factory in Boca Raton: We sampled all 34 flavors of cheesecake, reviewing each and every single one (because someone had to do it). You don’t want to miss “Stick A Fork In Us!” (page 70). And finally, anyone who enjoys travel and vino will appreciate our travel piece on fabulous wine country vacations—be sure to read “Wine Country Safari” (page 78).

We look forward to bringing you our next issue, our Annual Giving Issue, which will include our fabulous holiday gift guide and wonderful philanthropic activities in Boca Raton and beyond.

With season in full swing and holiday celebrations in the air, don’t forget to take time out for family, friends, and of course, lots of great food and wine!

In the meantime, enjoy the Fall!

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T h e B o c a R at o n Ob s e r v e r

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observed hot stuff & the people who make it happen

8 the buzz 8 trends 8 la vida boca

chef to the stars: Philippe Chow

Chow Baby profile

Our town just got glitzier thanks to Executive Chef Philippe Chow, owner of the new Philippe Boca Raton restaurant, along with CEO Stratis Morfogen. Beyoncé, Anne Hathaway, Denzel Washington, Dustin Hoffman and Lady Gaga are just a few of the celebrities known to enjoy Chef Philippe’s Beijing-style delicacies, which have been described as “classic Chinese cuisine with haute flair.” He also counts Bill Gates, Oprah Winfrey, Jay-Z and Bill Clinton among his favorite clients. The 53-year-old chef began his culinary career in Hong Kong at age 16, and in 1980 landed a job at Mr. Chow’s (no relation) in New York City. He spent the next 25 years there, honing his skills along with renowned Dim Sum chef Steven Yim and head chef Lam Shak Chug, and has since built a reputation for working magic with ingredients like ginger and garlic. “For 31 years many have tried to copy my Chicken Satays, Chicken Lettuce Wraps, Crispy Beef, Filet Mignon, Nine Season & Green Prawns, Seaweed and of course, my Peking Duck and Beijing-style Chicken,” says Chef Philippe, who also owns Philippe Miami, and whose food has received praise from Zagat and New York Magazine.“With the success of Philippe Miami and how underserved Beijing-style cooking is, it made opening Philippe Boca a very easy decision,” he says. Craving Chinese? Call 561-393-4666 or visit philippechow.com.

The Buzz by Felicia S. Levine

8

Got a tip? E-mail the editor at Felicia@bocaratonobserver.com

October 2011

17

observed the buzz

#HEF 0AUL .IEDERMANN

HE’S HOT -%$)!

Three cheers to Davie’s own Paul Niedermann, winner of Season 9’s “Hell’s Kitchen,â€? the ratings-gobbling FOX TV show where aspiring restaurateurs compete in cooking challenges for big prizes, all while braving the wrath of acerbic superstar chef Gordon Ramsay. Niedermann got his start ipping beef patties at Burger King, later honing his culinary skills and landing positions including junior sous-chef at The Ritz-Carlton, Fort Lauderdale. Now he’s moved to New York City to claim his big prize: the position of Head Chef at the prestigious BLT Steak restaurant. What advice does he have for future competitors? “Just be true to yourself.

Don’t be someone you’re not,� said Niedermann, 26, one of the season’s most likeable contestants, on the program’s Web site. “Know your limitations. Don’t be too proud to ask for help and if you’re cocky, you better be able to back it up.�

OVERHEARD

CHARITY

“

I heard drowning is the worst way to die. I was ready to slip away‌ I was thinking of my family because if I’m dead, they’re the ones who will have to live on.

�

-- Jasmin Gonzalez, 18, whose car lost control on I-95 near Forest Hill Boulevard and wound up in a Lake Worth canal. As reported by Jerome Burdi in the Sun Sentinel, Gonzalez became trapped, her car ďŹ lled with water and she feared she’d die. Then seven men came to her rescue: Jeffrey Lasnier of West Palm Beach; Erik Hadad, Daniel Alkobi and brother Eric of Boca Raton; Todd Truemper of Hollywood, Keith Richardson of Lake Worth and Carlos Rangel of Wellington. Hats off to these heroes.

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

UPLIFTING MESSAGE

In honor of National Breast Cancer MONTH 4AsTAsTOOS THE YEAR OLD 3OUTH &LORIDA BASED COMPANY RESPONSIBLE FOR TEMPORARY TATTOOS MADE TO BE WORN ACROSS WOMEN S hTA TAS v HAS CREATED A SPECIAL h4HINK 0INKv DESIGN &OUNDERS -I CHELLE 3MITH AND *ODI 'REENBERG HAVE THE BREAST OF INTENTIONS $URING THE MONTH OF /CTOBER THEY LL DONATE PER CENT OF ALL h4HINK 0INKv PURCHASES WHICH SELL FOR TO CHARITY &OR MORE INFOR MATION VISIT TATATOOS COM

observed the buzz

TREND

:7662@ :;@3,:

Bella Thorne; (Below) Thorne with fans

Still deciding on a Halloween costume for you or your kid? Perhaps we can help. The following getups will be this season’s most popular, according to Spirit Halloween, North America’s largest Halloween retailer: GREEN LANTERN Y CAPTAIN AMERICA Y CHARLIE SHEEN PIGS FROM “ANGRY BIRDS� Y BIRDS FROM “ANGRY BIRDS�

LADY GAGA Y VAMPIRES Y MONSTER HIGH CHARACTERS Y THOR Y THE SMURFS Y LIGHTNING MCQUEEN Source: spirithalloween.com

DINING

COMMUNITY

THE TWEEN

MACHINE

Little girls are a loyal bunch. When word leaked that Pembroke Pines native and Disney Channel “Shake It Up� star Bella Thorne, 14, would appear at grand openings for YoBlendz, the frozen yogurt franchise, they turned out in droves. To be more precise, more than 500 showed up at the Boca Raton shop, and another 1,000 at the Fort Lauderdale location, all to say hello and land an autograph.

The latter required that parents buy at least one yogurt or smoothie, but it was all for a good cause—a portion of proceeds beneďŹ tted the YoBlendz Foundation, which helps underprivileged children.

When Chef Charles Coe’s not sailing the Caribbean in search of the evening’s meal or starring in his reality TV show, “Catch Clean Cook,â€? you’ll ďŹ nd him at Russell’s Blue Water Grill in Palm Beach Gardens, his new restaurant venture with Russell Beverstein. His show, which airs on Lifetime Real Women Network and The Pursuit Channel, features Chef Charles’ culinary adventures as he catches and prepares ďŹ sh for dinner. He says his goal at the Grill is the same as on TV: to serve the freshest cuisine imaginable. “We’re different because we take the Old World approach to food,â€? says Chef Charles, 35, who was valedictorian of his Johnson & Wales University class in Providence, R.I. “We bring in fresh ďŹ sh four times a day. Everything is made from scratch. We don’t have a freezer or microwave.â€? It’s why foodies travel from across South Florida to indulge in his signature Ahi Tuna Tartar appetizer, tender Calamari Salad and Blackened Mahi Mahi entree. He enjoys mingling with diners and chatting about his ocean- and farm-to-table ingredients. “I take the same team approach in the restaurant as I do on the TV show,â€? he explains. “I like to get everyone involved. So when diners are seated, I tell them what we are doing in the kitchen and make them a part of our family. We have a blast!â€? – Emily Hall

OVERHEARD

“

You could never take or give a phone number, never make dates.

�

Janine Turner, a former Playboy bunny who worked in Playboy Clubs in Chicago and Miami from 1970 to 1973. Turner now owns a horse farm in Loxahatchee.

Source: The Palm Beach Post

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

Russell Beverstein and Chef Charles Coe

Photos by Jason Nuttle

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observed wine & cheese trends

1

2

3

LOOKING GOUDA!

Nothing Says ‘Mingle’ Like A Wine And Cheese Party

By Samantha Shavell

1. FINGER FOOD PARTY PLATES can be worn like rings, allowing you to hold hors d’oeuvres and wine in a single hand for the ultimate party multitasking. Available at spoonsisters.com.

2. STAINLESS-STEEL WINE TASTING SPITTOON, aka, a pour out bucket, brings the wine tasting tradition to an even more sophisticated level. Available at barparts.com.

3. GOT CORK? CHEESE SPREADER SET includes four spreaders crafted of stainless steel and sculpted resin cork handles. Available at epicproductsinc.com.

4

4. COLORFUL ART DECO WINE BOTTLE STOPPERS are created by skilled craftsmen from hand-blown glass and feature stainless-steel shafts and rubber gaskets for sealing wine. Available at homewetbar.com.

5. “CHEESE & WINE� COOKBOOK is packed with useful tips for selecting and serving a variety of cheeses and suggested wine pairings. Available at crateandbarrel.com.

6. FLEUR-DE-LIS AND SCROLL CERAMIC CHEESE MARKERS stick easily into your favorite cheeses and provide a clever way to identify favorites; includes a dry-erase marker. Available at epicproductsinc.com.

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

5

6

wine & cheese trends 8 observed 7. CHALKBOARD PLATE CHARGERS BY OLD RIVER ROAD add whimsy to a table presentation and a food-safe lacquer makes them safe enough to double as serving platters.

Available at giftedgrape.com.

8. EPICUREANIST FOIL CUTTER makes a great gift for any wine lover with its stylish compact design and ease of use.

Available at epicureanist.com.

9. CHEESE CURLER made from solid beech wood with a stainless-steel spindle turns cheese into fantastic works of art. Available at uncommongoods.com.

10. LALIQUE ROYAL STEMWARE makes an elegant statement and includes a decanter, Champagne flute, water goblet and wine glass. Available at bloomingdales.com.

7

8

9

11. WINE COUNTRY APPETIZER PLATES use vintage labels as central graphic elements for a visual feast that will complement the hors d’oeuvres. Available at uncommongoods.com.

12. CRATE AND BARREL EXCLUSIVE CHEESE DOME is a serving classic sculpted from Acacia wood and features a hefty glass dome and knob handle. Available at crateandbarrel.com.

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october 2011

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Photo illustration by J. Gwendolynne Berry/The Palm Beach Post

observed8 la vida boca the winettes: (From Left) Libby Volgyes, Lynn Kalber, Jennifer Podis and J. Gwendolynne Berry

Wine Appreciation For The Swirl Girls, Every Day Is Happy Hour

O

ne is Bold and one is Earthy. One’s Dry and the other’s Sweet.

Get them together and these mild-mannered journalists for The Palm Beach Post are transformed into “The Swirl Girls,” super-heroines of inexpensive wine for the unpretentious connoisseur.

Lynn Kalber, 54, a copy-desk chief, is proudly nicknamed “Bold.” Jennifer Podis, 45, the paper’s multimedia editor, is “Earthy.” Photographers J. Gwendolynne Berry, 33, and Libby Volgyes, 30, are “Dry” and “Sweet.”

Two years ago, they were merely colleagues who enjoyed getting together for a glass or two after work. They jokingly dubbed themselves “The Winettes” and word got around. Looking for ways to boost the paper’s online traffic, an editor suggested they start a wine blog and “Swirl” was born.

Got a question about the blog? “Ask one of the Swirl Girls,” digital manager Clay Clifton quipped. And the quartet was born.

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T h e B o c a R at o n Ob s e r v e r

By Ron Hayes

Since then, they’ve hosted wine-tasting “Swirl-Ups” at Cafe Chardonnay and The Capital Grille in Palm Beach Gardens, Casa Mia in Jupiter, and The RitzCarlton, Palm Beach in Manalapan, as well as food and wine events throughout Palm Beach County.

Nice work if you can get it? Sure. But harder work than you might expect.

Not long ago, The Bistro in Jupiter hosted a SwirlUp. Three weeks before, the Swirl Girls met with the restaurant’s wine distributor to evaluate about 25 wines, from which they chose seven to feature. They wrote the descriptions, prepared their own presentations and promoted the event on their blog.

“We pick out every wine we present,” says Kalber, “so we want to be sure the wines are good.

We’re the Swirl Girls, not the Swill Girls.”

At The Bistro, diners paid $50 each to sample the wines, accompanied by cherry tomatoes stuffed with crab meat, confit of duck and other delicious hors d’oeuvres. Of each ticket sold, The Bistro

kept $40 and $10 was donated to The Palm Beach County Literacy Coalition. The Swirl Girls are not paid. But they sure are good for business.

“We limited the seating to 30 patrons and sold out in 90 minutes,” says Bistro owner Declan Hoctor. “I could have sold it three times over.”

The secret of their appeal: Inexpensive wines and an unpretentious attitude.

“Where do you buy your wine?” Kalber asked The Bistro gathering.

“Publix,” drew the crowd’s loudest applause.

“Costco!” one diner cried.

Indeed, the seven wines poured that night ranged in price from $10.99 for a Barone Fini pinot grigio to $33.99 for a Girard Artistry red. “People think of wine as being so stuffy,” says Volgyes, “but it’s supposed to be fun, so we try to keep it fun. We don’t want wine to be a scary, intimidating thing.” O

561.393.6400 | 951 NW 13th Street, Suite 4A, Boca Raton, FL | www.pssbocaraton.com

observed8 la vida boca the ghostbusters: Clockwise From Left: David Bates, Diane Stuckart, Kari Barnett, Pam Czarnecki, Terry Bosky, Donna Clevenger, Diane La Bar Peeples and Gary Wood (not pictured: Mimi Curtis and Ron Swain)

Your House Is Haunted Who Ya Gonna Call? The Gold Coast Paranormal Society!

A

whisper in the night (or was it the wind?)... A cold breeze in a warm room (your imagination?)... A nudge from thin air (was that the cat?)...

The frantic call comes in to the Gold Coast Paranormal Society (GCPS) and its crack investigative team grabs its weirdness detectors and speeds to the scene.

Though it’s not like in the movies.

In fact, they’re not so much “Ghostbusters” as they are ghost debunkers.

The Palm Beach County-based GCPS is comprised of a 10-member band of netherworld investigators whose main goal since forming in 2007 is to discover normal explanations for odd phenomena in a home or business.

“Our purpose is to help people explain things that might be happening that 26

they can’t understand,” says founding member Diane Stuckart. “A paranormal explanation for strange noises or odd occurrences is the last thing we look for. We crawl through attics and check electrical circuits first.”

usually finds, some pedestrian explanation. Air pressure and old wood frames can produce ghostly creaks and cause cabinet doors to open “by themselves.” The supernatural is usually trumped by the mundane.

The group has a Web site (goldcoastghost.com), a hotline and an official logo with palm trees and what looks like Casper the Friendly Ghost. They receive frequent calls but average just about one investigation per month.

And they all have day jobs, because their volunteer services are free. Stuckart has a desk at a manufacturing company; founding members Gary Wood services appliances and Pam Czarnecki works for a jewelry company.

But sometimes things are not so easily explained, and that’s when the GCPS shows its true colors.

How they work: When a call is received, usually from a frightened resident of a “haunted” home, the group checks out the site and looks for, and

According to Stuckart, the group’s Web site features a great example of EVP, which occurred at the Stranahan House Museum in Fort Lauderdale. The struc-

T h e B o c a R at o n Ob s e r v e r

First, team member David Bates sets up video equipment; digital voice recorders are positioned and sweeps are made with electromagnetic field meters and ion detectors. With the recorders, the team hopes to capture electronic voice phenomena (EVP), which can’t be heard by the human ear.

By Bill Bowen

ture, which was built in 1901, is a regular stop on ghost tours, where it’s been reported that Frank Stranahan can be seen re-enacting his suicide and his wife rocking in a parlor chair.

The EVP episode occurred on scene while recording a chat between Stuckart and Czarnecki about the building’s construction and what lumber might have been used. GCPS member Ron Swain, who utilizes computer programs to identify EVP, picked up something on the digital recording that wasn’t heard during the conversation. As the two women spoke, a low voice can be heard saying: “It’s Dade County pine.”

“We didn’t hear that at the time and we didn’t even know what Dade County pine was,” says Stuckart. “We had to look it up on the Internet.”

Ghost busted? O

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mediablitz the quintessential arts

report

8

8 on screen 8 in print 8 on scene

Thrills And Chills “Don’t Be Afraid Of The Dark”—On Second Thought, Be Very Afraid

T

he most horrific scene in “Don’t Be Afraid of the Dark” occurs as a flashback in opening segments and sets the stage for a haunted house mystery that will, somewhat ploddingly, be illuminated by a bizarre explanation. But then, horror films don’t thrive on the ordinary.

In Guillermo del Toro’s version, a little misdirection is provided by the arrival of Sally (Bailee Madison), the young daughter of interior designer Alex (Guy Pearce) who has come to live, at least temporarily, with her father and his new girlfriend, Kim (Katie Holmes) in their renovated 17th century estate home.

Sally, played brilliantly by Fort Lauderdale native Madison, who turns 11 years old this month, appears to have a dark side and when she begins to sense unease in the bowels of the mansion, the viewer could easily assume, as her elders at first do, that what’s amiss is in her mind.

mother in her midst, is at first intrigued by the presence of cute whispers in the basement ventilation system, and she makes the near-fatal faux pas (but necessary to a good horror movie) of setting them free.

First-time director Troy Nixey, a comic book artist whom del Toro happened upon at a fantasy gathering, has an atmospheric touch that does the creepy old mansion justice and frames the action nicely as we soon discover that the house is infested with scurrying little pests with bad teeth.

Sally’s better instincts prevail and when she discovers their malevolent side she tries to sound the alarm, but her father is preoccupied with getting his house on the cover of Architectural Digest and only Kim begins to believe the secretive youngster’s wild tales.

But the viewer has that nagging opening scene to contend with, a chilling reminder that the ancient edifice has had at least one tenant whose face was chewed off by some fast-moving shadowy thing.

Not soon enough, however. This is, after all, a horror movie. And typical of the genre, there are moments when the moviegoer’s superior knowledge of the dangers lurking under the end table and the characters’ seeming imperviousness to the likelihood of gruesome death, make you just want to pull your hair out.

Sally, who is emotionally withdrawn and resentful of this possible step-

Del Toro, who wrote the script and makes a cameo as an airplane passen-

ger, as well as the voice of one of the creatures, was the right choice for this remake of a 1973 made-for-TV movie. His films, “Blade II” and “Pan’s Labyrinth” among others, have drawn on weird fiction and fantasy.

nanced and quite charming stop-action computer graphic project called “Latchkey’s Lament” (which you can see on YouTube). And fittingly, there are several keyhole gambits by the creatures in his first feature film.

And though the creatures at first look as if gremlins have been mating with Chihuahuas in the basement, Kim’s detective work uncovers an explanation that is, indeed, fantastic, and finally explains the grisly opening scene.

Overall, Madison pretty much steals the show and her taut performance explains why she’s in no less than five films this year, working with Jessica Alba, Hilary Swank, Jennifer Aniston and Adam Sandler, among others. O

Nixey’s only previous directorial experience was a self-made, self-fi-

Rated R for violence and terror.

Media Blitz by Bill Bowen October 2011

29

media blitz 8 in print

You Complete Six Reasons Why Me We Love Dessert Think sugar deserves its own food group?

Have we got some books for you. Not only do they feature simple recipes for mouthwatering treats by the handful (that’s a given), but each of these colorful compilations includes sweets and snacks that resemble miniature works of art. From ice pops and candies to cookies and cupcakes, the following six books have something for every sweet tooth.

Cookies, Cookies & More Cookies!

By Lilach German The only thing better than a freshly baked cookie straight from the oven is a giant batch of them, as author Lilach German points out in the title of her book, which plays off her earlier homage to diminutive pastry, “Cupcakes, Cupcakes & More Cupcakes.”

German, the founder of Lilach Food and Design, a successful gourmet catering company, studied at the prestigious Le Cordon Bleu Paris and her sophisticated and whimsical style shines through in her latest book’s vibrant photographs and more than 75 recipes. They include kid-friendly favorites (sprinkled chocolate balls, 30

T h e B o c a R at o n Ob s e r v e r

Nutella thumbprints), classic temptations (madeleines and linzer sables), decadent bites (assorted truffles and brownies), healthy snacks (energy bars and cranberry oatmeal cookies) and sophisticated treats (icing-filled macaroons and Lady Fingers, for example). German also includes helpful chapters on baking tools, ingredients and preparation.

Petite Sweets: Bite-Size Desserts To Satisfy Every Sweet Tooth

By Beatrice Ojakangas Imagine lots of hors d’oeuvres—now make them really sweet. That’s the premise of author Beatrice Ojakangas’ latest cookbook (she’s written a

wealth of them), filled with recipes that pack big taste into little packages (translation: less calories). In her book she describes more than 50 desserts that can be produced in one-, two-, or three-bite servings. Each recipe is broken down by category, including: little cakes; pies and tarts; fruit and berry desserts; mousses and chilled desserts; creams, custards and frozen desserts; and pastries and sweets. For a swell time, plan a multi-dish dessert party, at which Ojakangas suggests serving something chocolate, something pale or white and something with fruit. Most of her recipes are easy to make and there’s enough diversity for every palate. The best part: you can eat seconds—or thirds or fourths—with no guilt.

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media blitz 8 in print Easter egg cupcakes sound? Or Thanksgiving Indian corn cupcakes? For a touch of whimsy, try the walrus cupcakes at your kid’s next birthday party or the microphone cupcakes at your next Karaoke soiree. The book also contains fun suggestions for presentation and centerpieces.

Pops! Icy Treats for Everyone

By Krystina Castella

Cake Pops: Tips, Tricks, And Recipes For More Than 40 Irresistible Mini Treats

By Bakerella There’s a particular, difficult to define public fascination with eating something on a stick. For whatever the reason, author Angie Dudley’s (aka Bakerella) cake pops—which are essentially whimsical balls of cake riding lumber—are such an astoundingly popular item that Martha Stewart invited her on TV to demonstrate how they’re made. Dudley is the creator of the popular baking blog, Bakerella.com, and her “baking adventures” enthrall her burgeoning readership. There’s no denying her creations are sweet on the eye, ranging from baby faces, pumpkins, owls and ice cream cones to aliens, Santa hats, koala bears and ladybugs—all on sticks, of course. Her book contains more than 40 projects with stepby-step instructions and glossy photos, as well as tips for tools, presentation, decorating, dipping, coloring and melting chocolate, and displaying and storing.

contains step-by-step advice and instructions for how to create candy, confections and treats that integrate stovetop work into finished desserts.

Gesine Bullock-Prado, founder of the Gesine Confectionary product line and author of “My Life from Scratch,” organizes her book by temperature and chemical stages, and includes more than 100 recipes for lollipops, caramel, rock candy, chocolate mousse, macaroons, marshmallows, pudding pops, cakes and more. Bullock-Prado, who has a Vermont bakery, has been featured in People magazine and on the “Rachael Ray Show” and Food Network.

When it comes to cooking with sugar, Bullock-Prado—who’s spent a lot of time in the kitchen with her actress sister, Sandra Bullock— makes it look easy.

Sugar Baby: Confections, Candies, Cakes & Other Delicious Recipes For Cooking With Sugar

By Gesine Bullock-Prado At last, a book that challenges the notion that cooking with sugar must be done in the oven. “Sugar Baby” 32

T h e B o c a R at o n Ob s e r v e r

What’s New, Cupcake?

Ingeniously Simple Designs For Every Occasion

By Karen Tack and Alan Richardson The imaginative duo and authors of “Hello, Cupcake!” elevated the small squatty art of cupcake-making into something soaring, dynamic, and, um, free-form (cupcakes as racecars, robots, jewelry and more), having spawned a national pastime with their unique ideas. In their latest New York Times bestseller, authors Karen Tack and Alan Richardson introduce new and interesting creations perfect for holidays and special occasions. The book is illustrated with beautiful photos and a bold design, perfect for inspiring creativity in the kitchen. How do

Who knew there were so many popsicle possibilities? “Pops!” takes the art of icy confections on a stick to new levels with more than 100 recipes that demonstrate fancy techniques for making whimsical pops with concoctions you’ve likely never tasted. And though these frozen treats typically are associated with childhood, author Krystina Castella does not ignore the adult contingent—there are energy-boosting coffee, tea and cocktail pops. And in hot and steamy South Florida, they can be the perfect cool treat for combatting heat and humidity. More than 50 flavors include Thai Iced Tea, Blueberry Cheesecake and Sweet Martini. Castella, an industrial designer and professor at the Art Center College of Design in Pasadena, Calif., demonstrates in her quirky book that tasty pops come in all shapes, flavors and sizes. O

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media blitz 8 on scene

Soul Sister Brit Sensation Adele Brings Chops To AmericanAirlines Arena B

ritish songwriter/singer Adele might have the outlandish 2008 presidential campaign season to thank for her initial notoriety in the United States, but with her magnificent soaring contralto voice and ingenious relatable lyrics, she would have risen to the top anyway. Adele, who brings her Adele Live Tour to AmericanAirlines Arena at 8 p.m. on October 14th, was already a star in the United Kingdom, part of a wave of Amy Winehouse-inspired “blue-eyed soul” singers, when she burst on the American scene and received Grammy Awards for Best New Artist and Best Female Pop Vocal Performance.

Adele, 23, might have wooed Americans sooner if she hadn’t abandoned

her 2008 U.S. tour to be with a former boyfriend in what she later described as alcohol-fueled career sabotage. But in October of that same year, she had a serendipitous booking on “Saturday Night Live,” a much anticipated show because of another guest, then-vice presidential candidate Sarah Palin, and 17 million viewers watched Adele perform “Chasing Pavements” and “Cold Shoulder,” two cuts off her debut album, 19. Both songs immediately turned into hits and her album was propelled to gold status.

the CMT Awards show and performed a duet with Darius Rucker of the Lady Antebellum song, “I Need You Now” (a performance later nominated for a CMT award).

Adele’s second album, 21, released last January, quickly rose to No. 1 in the United States and 17 other countries. It’s sold 2.5 million copies and contains songs that are described as more country oriented, including the hit “Someone Like You,” which was the United Kingdom’s No. 1 single at the same time her album hit the top spot—a feat not accomplished since the Beatles did it in 1964. O

Adele’s career was suddenly in the fast lane: She opened for John Mayer; she received two more Grammy nominations for “Hometown Glory,” another hit off 19; and she appeared on

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on scene 8 media blitz

Country Icon Folksy Dolly Parton Regales Hard Rock Live

C

ountry singer and pop icon Dolly Parton is one of the most successful female singers of all time, with 26 No. 1 hits on the country charts, 110 charted singles over four decades and 25 albums that achieved gold, platinum or multiplatinum status. Parton, who plays Seminole Hard Rock Hotel & Casino’s Hard Rock Live at 8 p.m. on October 18th, has also enjoyed major success as a songwriter, TV and film star, businesswoman and philanthropist, all while still maintaining a successfully low-key 45-year marriage and a down-to-earth approach to life germinated in the rich black soil of Tennessee. She’s known for singlehandedly putting the town of Pigeon Forge, Tenn., on the map with her theme park, Dollywood, which includes rides, a water park and the Dixie Stampede dinner attraction, all run by her enterprise, The Dollywood Company.

In the entertainment world, she received a Golden Globe Best Actress nomination for her 1980 hit movie, “9 To 5,” and had a No. 1 hit on the Billboard pop charts (for 18 weeks) with the song of the same name, which was nominated for a Best Song Oscar. She also received a Golden Globe Best Actress nomination for her role in 1982’s “Best Little Whorehouse in Texas.” Parton has appeared on countless TV shows, starting in the 1960s when she got her start on the “The Porter Wagoner Show,” and more recently on “American Idol,” where contestants each performed one of her songs. Parton had a No. 3 hit in 1977 with “Here You Come Again,” and back-to-back No. 1 hits in 1980 and 1983 with “9 To 5” and “Islands in The Stream,” the latter a duet with Kenny Rogers.

But perhaps the savviest career decision Parton ever made was in 1974, with her song, “I Will Always Love You.” When Elvis Presley wanted to record it, she refused to grant his manager, Colonel Tom Parker, his usual half share of publishing rights. The song has since been recorded by several artists and in 1992 was a No. 1 hit for Whitney Houston, earning Parton millions of dollars in royalties. O

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media blitz 8 on scene

Like Father, Like Son Hometown Boy Enrique Iglesias Performs At AmericanAirlines Arena I

n the annals of foolhardy ploys, Enrique Iglesias’ attempt to hide his identity and start a career under the name of “Enrique Martinez” is prominent. One look at Iglesias, the handsome Spanish superstar who brings his Euphoria Tour to AmericanAirlines Arena at 7 p.m. on October 22nd, and it’s unmistakable he’s the son of the iconic Spanish crooner Julio Iglesias, whose own decades-long career led to record sales of 300 million.

While the younger Iglesias, born in Madrid but raised in Miami from age 10, didn’t want to cash in on the family name, when it came time to release his first album, a collection of light rock ballads including hits “Si Tu Te Vas” and “Experiencia Religiosa,” the ploy no longer made

sense, and he named his album Enrique Iglesias. It won a Grammy for Best Latin Pop Performance and landed five singles atop the Latin charts, including “Por Amarte,” “No Llores Por Mi” and “Trapecista.”

Versions of the album were released in Portuguese and Italian as well, a strategy that would help Iglesias eventually amass 100 million records sold. Amid massive tours in the late 1990s, Iglesias released two more Spanish-language albums, Vivir and Cosas del Amor, and cemented his status as the decade’s top-selling Latin artist.

Iglesias has had five Billboard No. 1 hits and nine No. 1 dance hits. Since crossing over to mainstream pop and dance in 1999, he’s had 53 No. 1

songs in various categories. His fourth album, Enrique, was his first in English and he followed with Escape, his biggest commercial success, with hit singles “Escape” and “Don’t Turn Off The Lights,” both radio staples in 2002. He backed the album with his One Night Stand World Tour with 50 sold-out shows in 16 countries, including shows at New York’s Radio City Music Hall and London’s Royal Albert Hall.

That same year, he released another Spanish-language album, Quizas, with its title track lamenting his strained relationship with his father. O For more information, call 786-777-1000 or visit aaarena.com.

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osh Groban was a petrified high school kid when he got his big break—a phone call from producer David Foster asking if he’d please stand in for an ailing Andrea Bocelli and sing with Celine Dion at a Grammy Awards rehearsal. Scared stiff, the 17-year-old responded, “I don’t think so...� As Groban related on a talk show, Foster called back and said “I’m not asking, I’m telling you to get down here, now, and sing.�

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that’slife

A Guide to Personal growth

8

8 relations8 parents 8 destinations

Kitchen Confidential Why Cooking Together Can Ignite A Relationship

By Emily J. Minor

E

veryone says the kitchen is the heart of the home and that might be true with some families. But at our house—a cute, tiny thing built back in 1926—my galley kitchen sometimes feels more like a prison.

And I’m the one wearing the stripes.

Separated from the rest of the house and out of earshot of what’s happening in the living room, office and dining room, I have often found myself alone here through the years, chugging along, making meals more out of resentment than love.

And then along came this lovely thing called a flat-screen TV. It’s only 24-inches, mind you, and certainly not a TV you’d want to gather around for the World Series, unless that’s where you happened to be in the final moments. But it’s wonderful, my TV, slapped right up against the side of the kitchen cabinets that hang above the fridge. This glossy contraption keeps me company in the morning, talking at me when it’s time to make the second pot of coffee. I brag about it, stare at it, love it.

And so does my husband.

I’m married to a dear man, a guy all my girlfriends love to praise. He’s so fun. He’s so kind.

He’s such a great dad, they say. But the one thing my husband is not is a cook, and I’m not speaking out of turn here.

The man does not know his way around the kitchen. Indeed, he doesn’t want to.

But since the addition of the flat-screen, something wonderful has happened in my small galley kitchen. It’s become the center of our home, at least from time to time. This man has done more chopping in the last three months than he’s done in his entire life. He makes grilled cheese, steams brussels sprouts, asks if he should dress the green salad. He cleans out old veggies from the bin and arranges

bottles on the fridge door shelf.

It’s amazing, magical, that my tiny place could actually turn into the heart of a home.

There’s a funny line from an old “Everybody Loves Raymond” episode that I’ve been thinking of from time to time these days. Ray Barone—the clueless husband character who is the butt of a lot of jokes—is running the vacuum cleaner, for some reason. His TV wife comes down the stairs, sees him and proclaims: “I’ve never been more turned on in my life!” I’ve thought of this a lot these past few months, my husband and I filling up most of the space in our small kitchen.

October 2011

39

that’s life8 relations “Cooking is the easiest hobby in the world to learn,” says the chef, who for 11 years has run the Chef Jean-Pierre Cooking School.

“You could live 200 years and still be a lousy golfer.

Cooking? You take a few lessons and you know how to cook,” he explains. “It’s really that simple.”

Part of the intimacy involved with a couple cooking together is that making a dish involves a can-do attitude that often requires two people to be simpatico.

And that can be sexy.

“Without a shadow of a doubt, food is sexy,” he says. “No question about it. Just the pure nature of the food and vegetables is sexy.”

Jack Kane, director of culinary education at the International Culinary School at the Art Institute of Fort Lauderdale, says he’s seen more than a few kitchen romances in his day. But they’re

“It’s nice, because you have that kind of common goal and you try to make things

look and taste nice, together.”

-- Jack Kane, director of culinary education at the International Culinary School at the Art Institute of Fort Lauderdale

tricky, because two people cooking together often means you have to establish a “hierarchy” or “pecking order.”

Still, if you can work through all that, there can be a warm and fuzzy ending.

Cooking together is kind of a turn-on, eh?

Who knew?

Chef Jean-Pierre Brehier knew, that’s who.

Of course, cooking is not just a female interest.

Chef Jean-Pierre is testimony to that. He says he’s enjoyed cooking all his life. But he’s also enjoyed seeing the couples taking classes together, though the woman is often dragging the man along, sometimes slightly kicking and screaming.

In the last 15 years or so, since the Food Network has really taken off in American culture, Chef Jean- “Every other Saturday, we have couples’ classes,” Pierre says he’s had more and more men signing up he says. “And they’re usually sold out.” for classes at his Fort Lauderdale cooking academy.

Frankly, old wives tales aside, he thinks two Sure, men are still drawn mostly to the sauces cooks in the kitchen is a fantastic idea. and barbecue recipes. But today’s guy is branching out, and he’s often doing that alongside his For starters, cooking is simple—at least in his wife or girlfriend. opinion.

40

T h e B o c a R at o n Ob s e r v e r

“It’s nice, because you have that kind of common goal and you try to make things look and taste nice, together,” Kane says.

And how about snuggling into the kitchen, TV blaring the Food Network as the two of you cook up some aphrodisiacs?

Those kinds of foods have to be out there, right?

Chef Jean-Pierre is not convinced.

“I’ve been a chef my whole life and I’ve never figured that one out,” he says. “They say strawberries and chocolate and oysters. But I’m really not so sure.” O

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that’s life8 parents

No Drinking And Thriving

How To Tell—And What To Do—If Your Kid’s Abusing Alcohol

M

y friend Brenda, a Cooper City mom, was unpleasantly surprised one recent evening to find that the vodka bottle in her liquor cabinet had been emptied and replaced with water. With two high school-aged boys in the house, she didn’t have much trouble figuring out where all that alcohol had gone.

“At first I was shocked because I was in denial and didn’t think my 11th grade son and his friends were drinking yet,” Brenda says. “Boy was I wrong. And when we asked what happened to the vodka, of course no one knew anything about it.”

Since this was a first-time offense from a kid who’s never given his parents cause for concern, 42

T h e B o c a R at o n Ob s e r v e r

By Cheryl Kane Heimlich

Brenda and her husband decided to have a sense of humor about the incident. So after quietly hiding all the alcohol in their house, they purposely left a couple of decoys unsecured. “I now have water in all the bottles in my bar,” she says.

“I can’t wait till they try that again.”

Luckily for Brenda, there has been no further tampering with her liquor stash. But some parents aren’t so fortunate. According to recent statistics from the Centers for Disease Control and Prevention, 42 percent of high school students say they drank alcohol in the past 30 days and 24 percent admit to having binged on it—meaning they’d consumed an average of five drinks at one sitting.

In addition to the obvious risks, such as alcohol

poisoning, lowered sexual inhibitions and drunk driving accidents, the National Center on Addiction and Substance Abuse notes that people who try addictive substances before age 18 have a one in four chance of becoming addicts.

Experts say parents who are concerned about alcohol abuse should be alert to behavioral changes in their teens. Red flags include hanging out with a new group of friends, declining grades, increased secrecy and sudden use of perfumes and deodorizers to mask telltale smells.

“Look for things that are uncharacteristic of their own personality,” explains Marcy Weiss, a Boca Raton psychotherapist who specializes in addiction. “They might be staying out late, sleeping

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that’s life8 parents more. They might be irritable, acting out, maybe even violent.”

Parents really need to stick with the empirical evidence about what their child is up to, Weiss says. “There’s a tendency to be in denial.”

Lawrence Kaufman, a Boca Raton therapist who specializes in drug and alcohol treatment, says it’s also possible for teens to develop a drinking problem without their parents noticing anything unusual.

“There are many signs and many ways that people hide the signs,” Kaufman says. “It’s very easy to hide things like bloodshot eyes, lack of interest in activities they used to enjoy, etc. You’re really far along at that point.”

Since drug and alcohol abuse are always symptoms of underlying problems, Kaufman says, “I would be more focused on prevention of issues, close communication and developing full relationships so that you never get to that point.”

“Some parents will actually offer drinks to their kids, thinking it will help them to get drinks in a social situation from parents” rather than drinking with friends behind their parents’ backs, he says. “I don’t think it’s a good idea to do that. If you suspect there’s a problem in that area, you have to be careful not to make it easy for the child to get the alcohol.”

For parents who are concerned that their teens have a drinking problem, it’s important to get medical and/or therapeutic help as soon as possible.

Many people find help from AlAnon, a support organization for friends and families of problem drinkers (888-4AL-ANON or southfloridaal-anon.org). If you’re looking for a doctor or counselor, make sure to choose one who specializes in addiction. Many people find it’s helpful to combine both approaches.

“Look for things that are uncharacteristic of their own personality. They might be staying out

late, sleeping more. They might be irritable, acting out, maybe Weiss, a Boca psychotherapist even violent.” --Marcy who specializes in addiction

Kaufman says parents also should consider whether they have a double standard when it comes to their own habits—such as how they define social drinking.

“Parents themselves are frequently drinking or using some type of drugs, whether prescribed or not prescribed,” he says. “They can help the child by being a good role model to the child.”

That might mean not drinking in front of your kids, for example, and not serving alcohol when you’re entertaining—particularly when teenagers are present. Unfortunately, Kaufman says he’s seen people do just the opposite.

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“Going to Al-Anon or Alateen meetings is a very good idea for both parents and kids,” Weiss says. “Twelvestep programs are amazing for people to transform their lives in very spiritual ways. But you can’t really unload specifics too much there, because you don’t want to monopolize the meeting. There’s no crosstalk and no real sharing; everyone just listens. Coming into counseling affords people a way to talk about what’s going on specifically, and to get feedback.”

But what about parents who feel relatively sure their kids don’t have a problem? Brenda, for one, was concerned about lowering the boom since the vodka incident appears to have been an isolated one.

“We try to keep the lines of communication open with our boys,” she says. “They are well aware that we are not in favor of them drinking, but I

don’t want to freak out on them and then not have them confide in us. It’s a tough call.”

Kaufman agrees that such decisions are rarely black and white.

“It’s important that parents neither overreact nor underreact,” he says.

“There’s a hazard in being overly concerned, where the kids get the feeling they’re not being trusted, and it actually causes more stress when they feel like their parents are being the alcohol or drug police.”

But on the other hand, he says, “Sometimes the parents will minimize the problem and say their teen is going through a phase, not realizing that these are warning signs that should be paid attention to. It’s important to be open to the possibility that the child has somewhat of a secret life that their parents don’t know about.” O

that’s life8 destinations

Urban Retreat The Westin Copley Place

A Hip Oasis In The Heart of Beantown

By Linda Haase

R

ejuvenating. Heavenly. Inviting.

That’s the essence of The Westin Copley Place, an urban retreat in the heart of Boston’s hip downtown. The AAA Four Diamond Award hotel, glittering after an $18 million refurbish, is an ideal spot to unwind and experience Boston’s decadent dining, scintillating shopping and creative culture.

Westin’s promise to guests via its Web site is striking: “From Super Foods that nourish to Heavenly spas that restore, our hotels and resorts tend to all your senses.”

And at Copley Place, that begins with breakfast at The Huntington, perfect for a leisurely Sunday brunch or for fueling before a day of sightseeing. The sun-drenched lobby restaurant serves everything from made-to-order omelets to signature Super Foods dishes (the selection includes Berry, Apple & Granola Muesli with low-fat vanilla yogurt, banana, walnuts and pomegranate essence, and the Poached Organic Egg Smoked Salmon Benedict with wilted spinach and citrus hollandaise).

The exquisite dining experience continues throughout the day: Four oth46

“

ferent? OSUSHI serves authentic Japanese cuisine, including sushi and unique sake concoctions in a Zen-like spot.

Take advantage of The Westin Copley Place’s phenomenal location—it’s less than five miles from Logan Airport and just minutes from stores, restaurants and mustsee places.

”

er hotel spots offer luscious libations and memorable meals. At the awardwinning Turner Fisheries—recipient of Boston’s People’s Choice Award for the city’s Best Seafood Restaurant and Boston Magazine’s pick for Best Clam Chowder—the ambiance is as striking as the food. Its seven-foot-high windows overlook Copley Square, while the floor-to-ceiling mahogany paneling and Italian-inspired terrazzo tiled floors impart an upscale, yet comfortable vibe.

T h e B o c a R at o n Ob s e r v e r

Bar 10, voted “Best Bar” by Boston Magazine, is the place to sample creative cocktails and Mediterranean-style appetizers. The chic spot offers seating at high-top tables or comfy couches (there are also larger rooms for events). The Palm Restaurant dishes up Italian-inspired meals (think jumbo Nova Scotia lobsters, prime-aged steaks, premium fish and pasta favorites) while its light-hearted decor keeps things lively. Looking for something dif-

Between meals, take advantage of The Westin Copley Place’s phenomenal location—it’s less than five miles from Logan Airport and just minutes from stores, restaurants and must-see places. Try the Boston Duck Tour, which boards steps away from the hotel and offers great views and provides little-known facts about everything from the golden-domed State House to Bunker Hill and fashionable Quincy Market. Then, the amphibious vehicle splashes into the Charles River, offering a panoramic look at the Boston and Cambridge skylines.

Back on land, don’t miss a chance to visit the icons: Cheers, Boston Common and Trinity Church.

Other notable spots: Newbury Street (great shopping!), The Mu-

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that’s life destinations seum of Science, JFK Library and Museum, Boston Symphony Hall, Shubert Theatre, and, of course, Fenway Park.

And don’t worry about the weather: Neither snow nor rain can ruin a vacation at The Westin Copley Place, where guests can stay dry and warm and shop—a sky bridge provides a link to the Hynes Convention Center and hundreds of stores

and restaurants at Copley Place (two levels include Neiman Marcus, Barneys New York, Tiffany & Co., Louis Vuitton and Burberry) and The Shops at Prudential Center (Saks Fifth Avenue, Lacoste, Lord & Taylor, Sephora, L’Espalier, Sel de la Terre and more).

After an invigorating day on the town, you’ll be ready to slumber in a Westin HeavenlyÂŽ Bed, with its Ăźbercomfy pillow-top mattresses, designed to lull guests into a deep sleep (billowy down blankets, ďŹ ve plush pillows and soft sheets complete the experience). The renovated guestrooms (we suggest a junior suite, which offers lots of room and a cozy seating area) are designed for relaxation with a soothing color palette.

The pampering continues with signature spa amenities in the bathroom, along with Brazilian-combed cotton bath sheets and custom-designed velour robes.

All 803 rooms offer views of the Charles River and Back Bay, but for a special treat, consider booking one of the two largest spaces—the 48

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

Presidential Suite and the Imperial Suite, both located on the 36th oor, with incredible panoramas of Beacon Hill, the Charles River and Boston Harbor. The spacious suites (from 2,700 to 2,900-square feet) offer separate pantries, dining/conference tables with seating for eight, built-in wet bars and two bedrooms and three baths.

Traveling with kids? Little ones are given coloring books and bath toys, and can enjoy the Story Line, a bedtime story service offered over the phone. Westin Kids' Club also provides all those must-haves: cribs, diapers and wipes, to name a few.

For the ultimate in indulgence, book a spa or hair appointment at Grettacole Salon and Day Spa, which offers everything from haircuts to facials in an elegant, unpretentious environment (a Hot Stone Therapy Massage sounds divine). For workouts on the go, there’s also a heated indoor pool and a 24hour ďŹ tness center.

Westin’s attention to detail goes beyond all this, though—the staff is also committed to protecting the environment. Among its green initiatives: LED lighting, low VOC paint and saving 25 million gallons of water.

This dedication hasn’t gone unnoticed and the hotel has garnered several awards for its “green� initiatives, including the prestigious 4-Green Key Award, and the Green Seal, which recognizes its work toward environmental responsibility.

One more reason to book a room at The Westin Copley Place. O

contact The Westin Copley Place is located at 10 Huntington Avenue, Boston, Mass. For more information, call 617-262-9600 or visit westincopleyplaceboston.com.

18TH ANNUAL “LADY IN RED” GALA

December 2, 2011 ★ The Mar a Lago Club, Palm Beach FEATURING:

The King of Motown, SMOKEY ROBINSON and an encore performance from MARILYN MCCOO and BILLY DAVIS, JR. ★★★★★ Lois Pope, Toni Holt-Kramer, and Terry Ebert Mendozza CHAIRWOMEN

Paul David Pope

Sally & Dick Robinson

JUNIOR CHAIRMAN

CO-CHAIRS

Elizabeth & Jeff Bateman INTERNATIONAL HONORARY CHAIRMEN

Rhoda & David Chase, Nathalie Fernandez, Patrick Park and Ari Rifkin HONORARY CHAIRS

LIFE gratefully acknowledges the 2011 “Lady in Red” Gala Star Ruby Corporate Benefactors: TIFFANY & CO., BRAMAN MOTORCARS, ROMERO BRITTO, AND WELLS FARGO ADVISORS.

All proceeds will benefit THE AMERICAN VETERANS DISABLED FOR LIFE MEMORIAL, the first national memorial in Washington, DC honoring America’s disabled veterans.

The official groundbreaking of the Memorial is scheduled for November 2012.

Ticket Price: $600. To request an invitation or for more information, please contact LIFE at 561.865.0955

or visit WWW.LIFE-EDU.ORG.

Appetite } For

}

Life

By Emily Hall

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Culinary Rock Star Guy Fieri Dishes About His Passion For Food, Family And Fast Cars

S

Since he was a kid, Food Network star and perpetual go-getter Guy Fieri has been cooking up some business scheme or another. At age 5, he took the paper bags his parents used to sell leather goods, filled them with candy, created a sweet display and peddled them to friends and neighbors for a nickel a piece. He also started a Kool-Aid stand that became quite lucrative—until his father caught him stirring the brew with his arm and swiftly closed it down.

Undaunted, the ambitious boy began successfully touting soft pretzels from a three-wheeled bicycle cart his father named The Awesome Pretzel. “I was always an entrepreneur,” recalls Fieri, 43, who borrowed a buck from his dad to get the cart rolling. “I wanted to make my own dollar from as long ago as I can remember. I think my happiness and enthusiasm got people to buy because I always did well.”

The New York Times wrote that Fieri brought “an element of rowdy, mass market culture to American food television” and that his primetime shows “attract more straight male viewers than any others on the network.” So contagious is his appeal that in 2010 he landed a mainstream TV gig, earning a hosting job on the popular primetime NBC game show, “Minute to Win It.” And he’s not done yet. In the first quarter of 2012, Fieri will collaborate with fellow food star Rachael Ray—to whom he’s been compared for her chutzpah and mass market appeal—for the show biz food competition “Rachael vs. Guy Celebrity Cook-off.” During six episodes, wellknown stars like Joey Fatone, Aaron Carter, Lou Diamond Phillips and

this show with her. When I started on the Food Network Rachael was one of the first people to help and give me advice. She is smart, driven and real. I genuinely like her because she is self made.”

Both are staples at the world famous South Beach Wine & Food Festival and will appear at next year’s event, scheduled for February 23-26 (Fieri will co-host a Saturday night “Red, White & Que Barbecue” event). Fieri has been attending the festival annually, and says he’s so smitten with Miami he’s talked to his wife, Lori, about buying a place in South Florida.

“I love the people, culture, food and energy in Miami,” says Fieri, who counts Tap Tap Haitian Restaurant, Sushi Samba and a little sandwich A young Guy Fieri at The Awesome Pretzel

Doing “well” is an understatement for this outgoing, dirt bike-riding chef with the spiky bleached blond hair, scruffy goatee and heaping bowlfuls of mass market appeal.

CAREER ON FIRE Since winning the 2006 “Food Network Star” competition, Fieri’s culinary career has been heating up. That year he launched his first Food Network TV show, “Guy’s Big Bite,” featuring prized recipes like Pepperoni Lasagna, Mojito Chicken and Fa-Guy-Ta Chili, which he prepared for an audience alongside celebrity guests including offbeat actor Matthew McConaughey.

He soon became an omnipresent Food Network fixture, picking up two additional shows: On “Diners, Drive-Ins and Dives,” he takes viewers on road trips to classic greasy spoons around the country; on the special series “Tailgate Warriors with Guy Fieri,” tailgate teams compete to see who’s serving “the most killer grub.” His newest show, “Guy Off the Hook,” is taped in front of a live audience. He also appears as a guest judge on “Food Network Star.”

“I love the people, culture, food and energy in Miami.”

– Guy Fieri

Taylor Dane will be coached and mentored, with a $50,000 prize going to the winner’s favorite charity.

“This is the most exciting television I have ever made,” says Ray of the collaboration. “I am only sorry it took this long to pair up with Guy. We feed off of each other so well on set. This is hugely watchable family and foodie fun. I can’t wait for everyone to see it.”

Agrees Fieri: “I totally respect Rachael and am excited about doing

shop on the beach as his favorite places to nosh on South Beach.

“We bring 10 or 12 friends to the fest because the whole scene is like out of a dream. I would like to own property in Miami and spend more time in South Florida.”

But with all he’s got on his plate, that will have to wait.

In addition to his TV projects, the Sonoma County, Calif. resident owns six restaurants in his home October 2011

51

state, including four Johnny Garlic’s pasta grills in Santa Rosa, Windsor, Roseville and Dublin, and two Tex Wasabi’s, which feature a witty marriage of sushi with “savory and sassy” barbecue, in Santa Rosa and Sacramento. He and business partner Steve Gruber have more restaurant expansion plans for 2012 and beyond.

And earlier this year, he launched his product line, Guy Fieri BBQ Sauces and Salsas, sold in 12,000 stores nationwide, and available locally in Publix, Costco, Sam’s Club and Joseph’s Classic Market in Boca Raton. He’s also got Flavortown, a line of ready-to-eat frozen and refrigerated food products, including pre-marinated steak, pork, sausage and appetizers. “I want people to be able to cook at home and be happy on nights that they can’t go out to restaurants,” he explains. “I have a great team and we take our time to develop these products right.”

Somehow, Fieri still finds time to write cookbooks. His first, “Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It,” features an illustrated compendium of more than 150 recipes and cooking tips; released in May, it made it to No. 4 on The New York Times bestseller list. Other books include the New York Times bestsellers “Diners, Drive-ins, and Dives: An All American Road Trip…with Recipes!” and “More Diners, Drive-ins and Dives: A Drop-Top Culinary Cruise Through America’s Finest and Funkiest Joints.”

“My schedule is impossible,” says the father of two sons. “But I love what I do. I worked hard to get where I am.”

DAY IN THE LIFE Indeed, Fieri has always worked hard—and it’s always been with food. While in high school, the budding entrepreneur saved enough money selling pretzels and washing restaurant dishes to pay for a 1985 trip abroad to study as an exchange student in Chantilly, France. While 52

there, he learned how to use fresh, natural food.

“I waited in line to get fresh baguettes and I ate pan-cooked steak and French fries and was like, ‘Wow!’ this is real,” he remembers.

“No fast food. The experience gave me a profound appreciation of international cuisine and the lifestyle associated with it.”

After graduating in 1990 with a bachelor’s degree in Hospitality Management from the University of Nevada, Las Vegas, he returned to California and developed restaurant concepts for Stouffers, managing its flagship project in Long Beach. After three years, he became district

get sons Hunter, 15, and Ryder, 5, ready for school. This includes preparing oatmeal, eggs and pancakes before the boys leave the house. “I love to help the kids in the morning,” says Fieri, who values family so much he built a home next door for his parents. “Then I exercise, check my e-mail, meet with managers and visit the restaurants.”

After an afternoon of meetings, it’s time to fetch the boys at school. Once home, they all take turns walking their three dogs: Medusa, a Rottweiler; Cowboy, a German Shepherd and Rock Star, a 3.6 pound Chihuahua and the trio’s ringleader. There’s homework, dinner is served at 7 p.m., the kids go to bed, and then Fieri goes back to work shooting his TV shows.

“Guy’s energy and passion is boundless,” says Brooke Johnson, president of the Food Network and Cooking Channel. “We are thrilled to have him in the Food Network family and hope to work with him on more successful projects.”

“Guy’s energy and passion is boundless.”

– Brooke Johnson, president of the Food Network and Cooking Channel

manager of Louise’s Trattoria, managing six locations and recruiting and training new personnel. As his experience grew, so did his interest in improving the restaurant industry. Consequently, he served three terms as president of the Restaurant Association of the Redwood Empire in Santa Rosa and did a stint on the Board of Directors for the California Restaurant Association Educational Foundation.

These days, he divides his time between work and family. The morning typically begins at around 6:30 a.m., when he and Lori help

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Fieri’s creativity helps keep projects exciting. For example, he has a digital juke box on the wall of his home kitchen studio, where he shoots shows, because he loves to hear music while cooking. It has a whopping 260,000 songs from which to choose.

“We also have a Buddha in the corner,” says Fieri, laughing. “It’s never boring around my house. And I am lucky to have a good wife.”

And his passion transcends cooking—he enjoys helping people and does more than just talk about it.

He’s very active in children’s charities and last year launched the Guy Fieri Foundation for Inspiration and Imagination, a nonprofit organization that helps kids. He’s currently building replicas of his Awesome Pretzel Cart and has donated models to his former school and to W.O.W. (Worth our Weight), a culinary apprentice program for underserved young people in Santa Rosa.

Last year he also started the nonprofit CWK (Cooking with Kids), launching with a free kids’-only event in Sonoma. The mission: To help children develop healthy eating habits and fight against childhood obesity. He also helped draft California legislation proclaiming the second Saturday in May as an annual Cook with Your Kids Day. “I think it is vitally important for our future to have our kids in good shape,” he says.

When not cooking, eating, taping TV shows or working on charitable pursuits, Fieri turns his attention to a favorite hobby: fast sports, especially auto racing. In 2008 he served as Grand Marshal at the NASCAR Sprint Cup Series at Infineon Raceway in Sonoma. But his real weakness, he admits, is owning cars: He’s got a nine-car garage and says he hopes to eventually have 100 automobiles. His favorite is a fully restored 1971 yellow SS Chevrolet Chevelle. He also owns a custombuilt electric golf cart with leather seats and an imported engine.

Fieri loves taking the family out in their 36-foot Winnebago Sightseer to nearby camping sites. Several times a year, they drive to their cabin in the North California Trinity Alps, where life is primitive and the workaholic has no choice but to slow down.

“We have no running water or electricity,” he says. “Cell phones don’t work and we sit on the side of a lake and just hang out and make sausages. After a day, I am able to slow down to just 450 miles per hour!”

In coming years, Fieri says he hopes to do more dirt bike riding, jet-skiing, traveling through Europe and charity work. “If I get to a point where I’m so rich I can do these things regularly, I will spend even more time with philanthropy,” he says. “I love my food ventures and TV shows, but doing charity work which helps others improve their lives is what makes me the happiest.”

Stay tuned. O

“My schedule is impossible. But I love what I do. I worked hard to get where I am.”

– Guy Fieri

October 2011

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Michael Schwartz Photo by Ben Fink

THE BEST THING THEY EVER ATE } } Famous Foodies Reveal What—And Where— They Order When Dining Out In South Florida

WHAT DINING ESTABLISHMENT WOULDN’T COVET AN ENDORSEMENT FROM A CELEBRATED CHEF? BECAUSE WHEN FAMOUS FOODIES DIVULGE WHERE THEY TURN FOR SUPERB MEALS ON THEIR OWN DIME—THE PUBLIC LISTENS. FOR PROOF, CHECK OUT THE SUCCESS OF FOOD NETWORK’S HIGHLY RATED PROGRAM “THE BEST THING I EVER ATE.” AS A SERVICE TO OUR CULINARILY CURIOUS READERS, WE BORROWED THE SHOW’S PREMISE AND LOCALIZED IT—INQUIRING WHAT (AND WHERE) NATIONALLY CELEBRATED CHEFS, RESTAURATEURS AND COOKBOOK AUTHORS LOVE TO ORDER WHEN DINING IN SOUTH FLORIDA. WARNING: WHILE READING, YOU MAY EXPERIENCE THE SUDDEN URGE TO MAKE NEW DINNER PLANS. BY LORI LAWRENCE

MICHAEL SCHWARTZ Chef and Owner of Michael’s Genuine Food & Drink in Miami; James Beard Award Winner 2010 “Let’s go down and dirty, no fussiness. I love La Camaronera’s killer fried seafood, like their specialty, Pan con Minuta—‘bread with snapper’— sandwich. It’s in a strip mall on Calle Ocho/Little Havana. They also just launched a food truck— The Fish Box, a great Miami bite.”

HIS FAVORITE SOUTH FLORIDA DISH:

WHERE TO GET IT: La Camaronera Restaurant

and Fish Market, 1952 West Flagler Street, Miami; 305-642-3322, garciabrothersseafood.com.

“

Let’s go down and dirty, no fussiness.

I love La Camaronera’s killer fried seafood…

It’s in a strip mall on Calle Ocho/Little – Michael Havana.

Schwartz

”

STEVE MARTORANO Chef and Owner of Cafe Martorano in Fort Lauderdale; Host of the Web Series, “Yo Cuz! The ItalianAmerican Cook” and author of “Yo Cuz! My Life, My Food, My Way” HIS FAVORITE SOUTH FLORIDA DISH: “I like to order the Prime Aged New York Strip at Steak 954, cooked medium rare and definitely finished with sea salt on top.”

WHERE TO GET IT:

Steak 954 at the W Hotel, 401 North Fort Lauderdale Beach Blvd., Fort Lauderdale; 954-414-8333, steak954.com.

OCTOBER 2011

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Timon Balloo Chef at Sugarcane Raw Bar Grill in Miami His favorite South Florida dish: “I love

Clay Conley Chef and Owner of Buccan in Palm Beach His favorite South Florida dishes: “Two

of my favorite things to eat are at Cây Đa Vietnamese Restaurant in Boca Raton. It’s an unassuming storefront restaurant in a strip shopping center, but that’s usually where some of the best places are.

Their Summer Rolls, made with shrimp, peanuts and lots of cilantro are some of the best I’ve ever had. They can be bland at some places, but here they are sharp and bright and use the right amount of fish sauce in the dipping sauce. And I really like their Whole Fried Fish—it’s vibrant, acidic and perfectly balanced, versus sticky and sweet.”

the head-on Shrimp Criolla at Garcia’s Seafood Grille & Fish Market.

The place is very simple, but a beautiful depiction of what it is to live in Miami. You sit on the water overlooking the Miami River, all while savoring the spices of our beautiful Latin culture. I’m assuming (the shrimp) is seared then basted in a rich sauce of garlic, spices and herbs.

So good that if I knew how, I would make it every day!”

Where to get them: Cây Đa Vietnamese Restau-

rant, 7400 North Federal Hwy., #C5, Boca Raton; 561-998-0278, caydavietnameseatboca.com.

“

Their Summer Rolls, made with shrimp, peanuts and lots of cilantro are some of the best I’ve ever had. They can be bland at some places, but here they are sharp and bright and use the right amount of fish sauce in the dipping sauce.

– Clay Conley

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”

Where to get it:

Garcia’s Seafood Grill & Fish Market, 398 N.W. North River Drive, Miami; 305-375-0765, garciasmiami.com.

Host of “Delicioso” on Galavision and “Simply Delicioso” on the Cooking Channel; author of “Simply Delicioso” Her favorite South Florida dishes: “The

thing I keep going back for is the Sancocho at Monserrate Restaurant on Coral Way and Aguadito at Salmon & Salmon Restaurant. Both are soup/stews that are real peasant food and at notfancy restaurants. Sancocho is a typical Colombian soup made either of meat or chicken with potato, corn, yucca, plantain, etc. Aguadito is a typical Peruvian soup/ stew made of either chicken or seafood. I love the seafood one and the base is a cilantro broth.”

Where to get them:

Monserrate Restaurant, 2093 Coral Way, Miami, 305-856-8525, mimonserrate.com; Salmon & Salmon, 2907 N.W. Seventh St., Miami, 305-649-5924.

Michael Reidt Executive Chef at Area 31 in Miami; Food & Wine magazine’s Best New Chef 2001 His favorite South Florida dishes: The

Dried Kawahagi (Trigger Fish Jerky) and the Kimchi Ramen at Hiro’s Yakko-San in North Miami Beach. The Dried Kawahagi has incredible crispiness and sweetness with a great pungent pop from the aioli. The Kimchi is full flavored and very well balanced which I appreciate. Not too much heat, which is never good—and they nail it. For Kimchi fans, it’s hands down the best in South Florida.”

Where to get them:

Hiro’s Yakko-San, 3881 N.E.163rd St., North Miami; 305-947-0064, yakko-san.com.

Real Peasant food: Sancocho at Monserrate Restaurant

Clay Conley photo by Pamela Jones; Timon Balloo photo by Marcel Varela; Ingrid Hoffmann photo by Andrew Meade; Michael Reidt photo by Michael Turkell

Ingrid Hoffmann

Photo by Michael Pisarri

MICHELLE BERNSTEIN Chef and Owner of Michy’s in Miami and Michelle Bernstein’s at The Omphoy in Palm Beach; James Beard Award Winner – Best Chef in the Southern United States 2008 HER FAVORITE SOUTH FLORIDA DISH: “The Pork

Rolling Cakes at Hy Vong in Miami hits all sides of the palate. The layers of flavors and textures are unbeatable.

I always get a second order; I can’t help myself.”

WHERE TO GET IT:

Hy Vong, 3458 S.W. Eighth St., Miami; 305-446-3674, hyvong.com.

OCTOBER 2011

57

Photo by V. Muniz

Daniel Boulud Chef and Owner of Daniel, NYC and Cafe Boulud, Palm Beach His favorite South Florida dish: “When I sneak away from Cafe Boulud for a dinner out, my favorite dish in the Palm Beach area is the Linguini alle Vongole that Marcello makes at La Sirena in West Palm. It’s the essence of delicious simplicity—the best linguini, fresh clams, just enough garlic, extra virgin olive oil and white wine all tossed together in perfect balance, and not a single ingredient more than is essential to this classic dish. It’s not on the menu, so you have to ask for it.

You may even want to call ahead to ask Marcello to see if he’s got clams in the house.”

Where to get it: La Sirena, 6316 S. Dixie Hwy., West Palm Beach; 561-585-3128, lasirenaonline.com.

Delicious Simplicity: Linguini alle Vongole

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Paula DaSilva photo by Michael Pisarri; Scott Conant photo by Melanie Dunea; Donatella Arpaia photo courtesy of Donatella Arpaia; Douglas Rodriguez photo courtesy of D. Rodriguez Cuba on Ocean

Big Bite: The Kielbasa, Egg and Cheese Sandwich at Primanti Bros.

Douglas Rodriguez

Donatella Arpaia Restaurateur with Eos in Miami and Donatella and miaDona in New York City; author of “Donatella Cooks” and Food Network judge on “The Next Iron Chef ” and “Iron Chef America” Her favorite South

“Spaghetti with Tomato and Basil at Scarpetta at the Fontainebleau in Miami Beach. It’s the dish that Chef Scott Conant is known for, and there’s a reason for that. It’s just a few ingredients, but they are so flavorful.”

Florida dish:

Where to get it:

Scarpetta, Fontainebleau Miami Beach, 4441 Collins Ave., Miami Beach; 305-674-4660, fontainebleau.com.

Full of flavor: Short Ribs from Michy’s in Miami

Chef and Owner of Alma de Cuba in Philadelphia, Deseo in Scottsdale, Ariz., D. Rodriguez Cuba on Ocean, in Miami Beach and Ola at Sanctuary in Miami Beach; author of “Douglas Rodriguez’s Latin Flavors on the Grill,” “Nuevo Latino,” “Latino Ladles” and “The Great Ceviche Book” His favorite South

“The Cuban Sandwich from Latin Cafe 2000. I love the texture—crunchy outside, oozing cheese and the pickles and mustard cut the richness of the smoky ham and pork.

It’s a Sunday ritual.”

Scott Conant Chef and Owner of Scarpetta in New York and Miami Beach; Food Network host of “24 Hour Restaurant Battle,” Food Network judge on “Chopped” and author of “Bold Italian”

Florida dish:

Where to get it:

Latin Cafe 2000, 2501 Biscayne Blvd., Miami; 305-576-3838, latincafe2000.com.

His favorite South Florida dish: “The best

thing I ever ate in Miami is the Short Ribs at Michy’s in Miami. I love Michelle’s cooking. The short ribs exemplify her touch. They are assertive in flavor yet nuanced. She is an extremely good cook, and it is clear with this dish.”

Paula DaSilva Executive Chef of 1500° at Eden Roc Renaissance in Miami Beach; former contestant on Gordon Ramsay’s “Hell’s Kitchen” Her favorite South Florida dish: “The Kielbasa, Egg and Cheese Sandwich at Primanti Bros. on Fort Lauderdale beach. This sandwich has some of my favorite ingredients all in one bite! The bread is sliced thick, has a nice crust and soft dough and is liberally spread with mayo on the top and bottom. Then: homemade cole slaw, French fries, kielbasa, fried egg and melted cheese on top! Once it reaches my hands, I open it up and splash Cholula hot sauce inside both halves. The combination of all these ingredients in one sandwich makes it hard to resist eating your second half. This is the go-to place for a late-night bite or the perfect hangover medicine in the morning.”

Where to get it:

Michy’s, 6927 Biscayne Blvd., Miami; 305-759-2001, michysmiami.com.

Where to get it: Primanti Bros., 901 North Fort

Lauderdale Beach Blvd., Fort Lauderdale; 954-565-0605, primantibrothers.com. O

“

The combination of all these ingredients in one sandwich makes it hard to resist eating your second half. This is the go-to place for a late-night bite or the perfect hangover medicine in the morning.

– Paula Dasilva

”

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AMERICA’S

TOP CULINARY 2011

TRENDS

Americans’ tastes change faster than you can flip a flapjack, and the culinary world is not immune from our often finicky nature. This year, several trends struck us. First, there was the interesting parallel of devouring technology in the form of food-related apps, for example, while simultaneously embracing nostalgic traditions, as in the resurgence of canning goods at home. We also noted a return to more simplistic foods—a consequence of a complex and starving economy, perhaps?—and the recurrent quest to eat fresh, organic and local fare. We’re also becoming pickier, demanding higher quality for our hard-earned dollars. Health has impacted our eating and drinking habits as well, with medicinal-style beverages, antioxidantpacked snacks and gluten-free products filling—and flying off—supermarket shelves. Always the superlative source for all things food- and drinkrelated, our friends at The Food Channel took a look at this year’s hottest culinary trends. Feast your eyes on the following buffet of Top 10 lists, presented here just for Boca Raton Observer readers.

PHOTOS BY THE FOOD CHANNEL | RESEARCH BY THE FOOD CHANNEL, IN CONJUNCTION WITH CULTURE WAVES, MINTEL INTERNATIONAL AND INTERNATIONAL FOOD FUTURISTS. STORY PRODUCED BY FELICIA S. LEVINE

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OVERALL TRENDS T 2011

EATING ON THE EDGE

OUR VALUES HAVE CHANGED, THANKS TO THE STATE OF OUR NATION. CONSEQUENTLY, AMERICANS CRAVE SIMPLICITY IN LIFE AND IN FOOD. OTHER TRENDS INCLUDE EATING LOCALLY, BUYING QUALITY AND SEEKING TO ESTABLISH FOOD IDENTITIES IN THE KITCHEN.

THE CANNING COMEBACK Food preservation has seen a resurgence. Once called “putting up” (as in putting up tomatoes or corn for the winter), this translates to canning, pickling and preserving—and more folks are embracing the trend for a number of reasons, especially food safety. Scares over contaminated tomatoes, peanut butter and eggs have driven people to take more control over what they put on the table.

MEN IN APRONS Men are taking over the kitchen. This is partly because of what TIME Magazine calls the “sheconomy” (men experiencing more job losses than women). As Mintel International notes, it’s left many couples with a new balance of power: female breadwinner, male bread buyer (and baker). Men are also influenced by the macho chefs on TV’s cooking shows, where it’s all about culinary competition and triumph. Plus, what guy doesn’t love a cool new tool or gadget?

LOCAL ANYWHERE They say all politics is local and this transcends geography. It’s becoming more evident that the same is true for food. Eating locally is gaining momentum and this trend is really about the

independent spirit that causes entrepreneurial people to develop new food products, open new CHEFS IN SCHOOLS restaurants and bring new food ideas to life. In We’ve been living up to the pledge to serve healthother words, local has moved and it didn’t leave ier foods to our kids, as evidenced by the number a forwarding address. of chefs joining school cafeteria crews. This year, we got serious about providing better quality lunches.

DON’T ASK, DON’T TELL Since “Jamie Oliver’s Food Revolution” took TV Lawmakers on local, state and federal levels are cameras into the unhealthiest cities in America and stepping up efforts to legislate healthier eating. showed what a difference one person can make, These well-meaning moves have led to calorie thousands of chefs have worked with school discounts on restaurant menus, bans on trans fats tricts to get better, fresher foods on kids’ trays. and a war on sodium. But they’ve also inspired a backlash. Because some things we just don’t DISCOMFORT FOODS want to know. We’re OK with pamphlets on nuThis is about expanding our food repertoire. trition being provided, but do we really need the calories and fat count listed in bold on the menu How about the calamari salad without battering the rings, or the sea urchin instead of tilapia? right next to our favorite megaburger?

Why not try the Moroccan restaurant, along

with the Mexican? We’re intrigued by molecular gastronomy on our forks and by broiled kale on our plates. In 2011, comfort food has not just been about mashed potatoes, but also roasted root vegetables. We’ve been trying new things and find comfort in expanding our horizons.

EATING FOR SEX (AND OTHER THINGS) As Baby Boomers age, they’re seeking more foods to keep them strong and active. Mintel International reported that many Boomers will continue to work—and demand foods that provide the energy and vitality to get them through the day. And, as bustling Viagra sales prove, they want to stay in shape for nighttime activities, too. Watch for more foods to make bedroom performance claims. Nutmeg, for one, has gained a reputation as a female aphrodisiac.

APPETITE FOR FOOD APPS Just as cats have become surprise stars of the Internet, food has become the dominant attraction of smartphones. Seems a new mobile food app appears every time our stomachs grumble.

Urbanspoon displays neighborhoods, restaurant types and prices; VegOut finds vegetarian options and Open Table locates restaurants using GPS technology and lets you know if there are tables available. Still, it’s the mobile coupons and deals that consumers have really eaten up.

SMALL IS THE NEW BIG BUSINESS Domino’s is a big business that went on a public self-improvement kick after listening to customers. As anyone who works for a big corporation knows, the bigger your brand, the larger a target you may become. In today’s world, a corporate mindset might be bad for business. This year’s successful food companies have used social media to get closer to customers. Many also have narrowed down their offerings to focus on producing fewer items extremely well.

FRESH EVERY DAY Americans are food shopping more like Europeans. We’re returning to the neighborhood butcher shop for fresh meats, grabbing specialty breads at the corner bakery and shopping almost daily for the evening meal. Yes, the large supermarkets and big box stores still get the lion’s share of our grocery dollars, but the growth of farmers markets has increased our appetite for locally sourced foods and personalized attention.

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OATMEAL IN OVERDRIVE Our great-grandparents ate it and apparently, we do too. This was a renaissance year for the classic thick and lumpy cereal. McDonald’s offers it on the menu, as does Starbucks, Jamba Juice and other mainstream eateries. It’s also become a kitchen staple—and not just the instant stuff, which isn’t that healthy. Steel-cut oats have become a common household phrase indicating the real thing, not a powdery, sugary substance cooked in a microwave.

WAKE UP WITH CHOCOLATE

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BREAKFAST

TRENDS T

ETHNIC INVASION Americans have become increasingly adventurous in their tastes, and this has crept into our morning meals. Hispanic breakfast menus sizzle now (tacos, burritos, quesadillas and the like) and we’re noticing European-style breakfasts like bangers and mash, cheeses, baked beans and cold cuts, especially on menus in big city hotels, inns and bed and breakfasts.

BEVERAGE CHOICE CHOKE Morning drink options just keep expanding.

The younger generation gets its morning kick from energy drinks and bubbly juices are growT H E B O C A R AT O N O B S E R V E R

HOT PIZZA IN THE E A.M.

Market research firm Technomic, Inc. nc. puts pizz pizza at the top of its list of the “hottest menu items item for breakfast,” ast,”” based on growth over the previou previous year. There’s e’s eeven a 24-hour Domino’s Pizza iin Dayton, Ohio that offers breakfast pizza. We’re IN A FOOD CHANNEL SURVEY, ONE THING not ready to predict that the delivery guy will be ringing your doorbell at 7 a.m.—but we’re not WAS EVIDENT: MOST PEOPLE STILL RECOG- ruling it out, either. Even Kellogg’s is looking to NIZE BREAKFAST AS THE MOST IMPORTANT get a slice of the pie with its Eggo brand, launching Real Fruit Pizza offerings.

We’re not talking Cocoa Puffs, but a bona fide adult trend here. At a Fancy Food Show in San MEAL OF THE DAY. THE MOST POPULAR Francisco, chocolate tea, chocolate Belgian waf- BREAKFAST FOOD: EGGS. HERE WERE THE fles, chocolate granola and even hot chocolate on a stick abounded. With more studies touting its TOP 10 BREAKFAST TRENDS FOR 2011. healthful benefits—especially of dark chocolate— why not start the day with a little cocoa fix? ers joining the fray like Subway. According to Mintel International, more than 50 percent of FAST FOOD BATTLE breakfasts eaten away from home are from fast OVER BREAKFAST food restaurants.

Breakfast has become the key battleground in the quick-service restaurant category, with heavy hitHAUTE COFFEE ters like McDonald’s and Burger King spending COMES HOME millions to promote their menus and new playCaffeine seekers tired of standing in long lines and paying big bucks for fancy coffee drinks are buying whole beans and grinding them at home for a fresher, richer flavor. Supermarket shelves now bulge with ready-to-drink cappuccinos, frappuccinos and lattes, and there are all sorts of online recipes for making your own caffeinated beverages.

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ing (we counted four brands of carbonated fruit juice at this year’s School Nutrition n Associatio Association conference). There’s an abundance of new fru fruit juices on supermarket shelves, too, especially o, especiall ones touting their antioxidant content, tent, such aas drinks containing pomegranate or açai çai berry.

2011

BREAKFAST FOODS DAY AND NIGHT More restaurants are serving breakfast all day, and ingredients such as bacon and eggs are working their way into other parts of our daily menu. Bacon has become a ubiquitous favorite, appearing everywhere from burgers to cocktails, and though some profess to be tired of the buzz, we see no real evidence of bacon fatigue. We’re also seeing eggs and hash brown-style potatoes working their way into more lunch and dinner meals.

TWO-STAGE ROCKET We’re seeing a pattern of people getting their breakfast in two phases. It starts with the early morning hit of caffeine, with maybe some toast, a banana or small pastry. That’s followed up later

by Phase 2: a mid-morning break of yogurt, granola, fruit or maybe a protein bar (something to rocket us forward till lunch). Call it the morning graze. It’s becoming a common workday solution for those who keep their nose to the grindstone.

EGGS CRACK OUR TOP 10 Last year was tough for the incredible edible egg, with the massive recall the most noteworthy of the parade of food scares in the United States. But times have improved, thanks partly to a report on a nutritional re-evaluation of eggs conducted by the USDA that shows today’s eggs are healthier than previously believed. The average amount of cholesterol was found to be 14 percent lower than was recorded in 2002, and vitamin D content was up by 64 percent in large eggs.

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TRENDS T

2011

BEVERAGE

AMERICANS DO LOVE THEIR BEVERAGES. FROM ICED COFFEES AND FLAVORED WATERS TO SEASONAL DRINKS AND CRAFT BEERS, THE FOLLOWING BEVERAGE TRENDS EVOLVED THIS YEAR. SIPS AHOY.

D.I.Y. FLAVOR Flavored waters have proliferated on grocery shelves in recent years, and now many of us are taking matters into our own hands. We’re adding powdered 64

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and liquid flavor enhancers, such as Kraft’s Crystal Light powders and new MiO Liquid (kraftbrands.com). We’re also expanding our panding ou coffee palates, using creamers in new flavor flavors like honey-vanilla chocolate caramel el latte from Nestle Coffee-mate (coffee-mate.com). m).

PARENTAL DISCRETION ETION ADVISED We’re still hearing lots of buzz around nd beverage beverages and kids. Bow Bowing wing to pressure from parents, th the Los Angeles es sc school chool district, for example, banned chocolate and strawberry milk from their cafeeterias. A sid side note: Adults who still love the sstuff might li like the new Adult Chocolate Milk (adultchocolatemilk.com), a 40-proof vodkaspiked beverage that aims to mimic the taste of your favorite elementary school beverage.

ICED COFFEE IS SCALDING HOT Restaurant consumption of this cold caffeinated beverage has heated up to the tune of a 20 percent gain in the last five years. Premium beans and advances in cold brewing technology have upped the flavor quality and fueled the trend— iced, frozen and slushie coffee drinks are available everywhere from Starbucks to McDonald’s

to your local java joint. Now the trend is coming home with the introduction of new single-cup home brewing systems and special blends.

MEDICINAL PURPOSES ONLY There’s no shortage of ways to drink to your health.

Enhanced waters offer added vitamins and targeted nutrition; fortified waters make claims for anti-aging, bone health, cognition and more. For vigor, choose five-hour shots; there are also anti-energy drinks that make you mellow. Some people are switching back to drinks sweetened with pure cane sugar, while others are opting for natural zero-calorie plant-based sweeteners like Stevia and agave nectar.

SIPPING SEASONALLY AND SIMPLY We’re not just eating seasonally—we’re drinking that way too. Bartenders are pouring cocktails with fresh, locally grown fruits or vegetables, a trend known as Market Fresh Mixology (marketfreshmixology.com). Seasonal beers are bigger than ever, too, as are so-called “session beers,” defined as drinkable and light enough to drink for hours on end. Beer cocktails have become fashionable, as have uncomplicated cocktails made with a minimum of simple ingredients.

❻ Fast Food Beyond The Fizz While fountain drinks will always be tops in the fast-food industry, there have been changes, with specialty drinks getting as much play as burgers and fries. McDonald’s touts its frozen strawberry lemonade while Steak ‘n Shake and Sonic offer “Happy Hour” deals on milkshakes and frozen drinks. Sonic and Burger King are even experimenting with alcoholic beverages, adding beer and wine to the menu in select locations.

❼

Craft Beers: The Buzz Is Back Overall beer sales have been flat, but sales of craft brews are seeing double-digit increases. New breweries and craft beer festivals are popping up around the country and some 600 craft breweries are expected to open nationwide within the next year.

Home-brewed beer is enjoying a resurgence as well, with home-brewing equipment sales way up.

❽

Bourbon Booming The retro revival of the classic cocktail has hip young consumers bellying up to the bar for whiskey—specifically bourbon whiskey. Small-

batch premium and super-premium bourbons are super popular globally among the 20- and 30-something set. So much so that Kentucky distilleries, where 95 percent of the world’s bour-

bon is produced, are scrambling to keep up, and expansion efforts are underway for an estimated $150 million in new construction.

❾

Show Biz While food generally takes center stage in restaurant exhibitionism, beverages are being offered more starring roles. The American Bounty Restaurant at the Culinary Institute of America in Hyde Park, N.Y., does tableside prep with fresh-squeezed lemonade in summer and apple cider in autumn. On the other end of the “dinner theater” spectrum is the kitschy Tiki trend, with its retro Polynesian-style drinks loaded with fruit juice and rum, garnished with flowers and those cute little umbrellas.

❿

Drinking Ourselves Thin Many consumers want great flavor without the calories. Syrup providers and beverage developers are responding with no- or low-cal versions of bestselling drinks, from Applebee’s Skinnybee Mojitos to the “38 Smoothies Under 300 Calories” at Smoothie King. For craft-minded mixologists, better sweeteners like agave, honey and maple help add taste from more natural sources. In retail, light beers have reached record-low calorie counts and low-cal mixers are crowding shelves.

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MILK STRAWS Magic Milk Straws (magicstraws.com) are recyclable plastic straws filled with little candy beads.

Simply stick the straw in your milk, sip and the liquid is sucked up through the straw, collecting flavor along the way. The straws were created by the Magic Milk Straw Company and The Milk Processor Board, and won awards for merchandizing and product innovation at the expo.

ANTIOXIDANT MIX These convenient snacks offer taste as well as health benefits. A company called Gourmet Nut (gourmetnut.com) has packaged together pecans, walnuts, goji berries, blueberries, cranberries, raisins and organic dark chocolate to provide the ultimate antioxidant blend. We also liked the Breakfast on the Go packages from Emerald Nuts (emeraldnuts.com), with a nice nut and granola mix in three flavor varieties.

WINE AND CHOCOLATE

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SWEETS & SNACKS

TRENDS T

2011

AMERICA LOVES CANDY, ACCORDING TO THE 20,000 ATTENDEES AT THE 2011 SWEETS & SNACKS EXPO IN CHICAGO. THIS INCLUDED KEY BUYERS, 14,000 FOOD PROFESSIONALS AND 1,000 VISITORS FROM MORE THAN 69 COUNTRIES. AN EXPO HIGHLIGHT: A STUNNING PORTRAIT OF WIZARD HARRY POTTER CRAFTED FROM THOUSANDS OF JELLY BEANS.

More companies are pairing wine and fine chocolate. Case in point: The Wine Box from 2 Chicks with Chocolate (2chickswithchocolate.com), which won Best New Concept at the Expo. Elyissia Wassung, the self-proclaimed Chick-in-Charge, says the inspiration came from her trips to California wine country. Another example is the Sculpted Grapes Cluster from Splendid Chocolates (splendidchocolates.com), crafted of 1.4 ounces of rich dark chocolate.

For an established brand, it might be risky to play around. But Fig Newton’s Fruit Thins (nabiscoworld.com) rises to the challenge with eight grams of whole grain in something that actually tastes good. It’s a thin cookie without the

We’re a big fan of Ferrero’s (ferrero.com) tiny breath breathfreshening pelle pellets, ets, and especially of this newest flavo flavor.

“It’s only the se second time we’ve released a multi-flavvored sensation in one pack and we’re really excited about b iit,”” says the company’s Trey Roden. “Fruit is a growing part of the mint category. Consumers like the freshness of a fruit flavor—it takes them to a new place.” Yes, like Strawberry Fields. Forever.

GRANNY CAROL’S YUMMIE CRUNCH It’s not only the big companies impacting trends—innovation occurs with the individual entrepreneur, too. Like Carol Dolan, who took her sister’s recipe to market after finding nothing else like it. Granny Carol’s Yummie Crunch (grannycarols.com) is a delicious mix of yogurtcovered cranberries and peanuts with a secret ingredient that adds a pleasant crunch. This was one of the best things we tasted at the expo.

MARS

FIG NEWTON FRUIT THINS

STRAWBERRY Y FIELDS TIC TAC AC

SMURFS HARD CANDY LOLLIPOP

Mars (mars.com) continues to bring new ideas to market, most recently Dove Coconut candy, fruit-flavored Dove Swirls and the Marathon Bar. Coconut is definitely on-trend, and Mars managed to create a smooth coconut that works well with milk chocolate. The Swirls represent the fruit trend we’re seeing everywhere (the dark chocolate raspberry flavor is addictive). The Marathon Bar is an energy bar that manages to be low calorie with a hint of candy flavor.

ered in chocolate, so it was a natural progression to start covering other flavors. The mint is starstar tlingly good, and the dark chocolate coating add adds an additional layer of interest. The company has ha also introduced Snapple fruit flavors, s, as well as a candy corn flavor (great for Halloween). lateen). The lat ter is a nod to the current nostalgia trend. rend.

A Harry Potter portrait made with jelly beans

soft inner filling of a traditional Fig Newton, but it somehow works. And, it comes in flavors like raspberry chocolate, cranberry citrus oat, blueberry brown sugar and fig & honey. We liked these enough to look for them at the store.

JELLY BELLY MINT-FLAVORED CHOCOLATE DIPS The Jelly Belly Candy Company (jellybelly.com) has found success with its line of fruit flavors cov-

This one caught our attention because, well, it’s just so cute. And it’s the Smurfs. My Idol Pops (myidolpops.com)—a company less than 2 years old that makes custom lollipops—is already expanding, after the success of their “Rango” film lollipop. Their licensing is with both Sony Animation and Lafig Belgium (creators of the characters) and the Smurf pops’ popularity continues to linger long since the film has come and gone.

TRIDENT VITALITY We found this product (tridentgum.com) interesting to chew on. Flavors include Vigorate (“a burst of citrus and strawberry”), Rejuve (“luscious mint and white tea”) and Awaken (“peppy peppermint with a dash of ginseng”), and the gum is enhanced with beneficial ingredients like green tea, ginseng or Vitamin C. Kraft company spokesperson Gary Chinn says, “Consumers are looking for something added to create a new benefit. In this case, it’s about well-being.”

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2011

NRA SHOW

SOME COOL L EQUIPMENT T While the Coca-Cola Freestyle isn’t new—it’s ew—it’s bee been talked about since at least 2008—it’ss now in fu full bloom, offering 125 flavor combinations ations in on one vending machine. It can even recognize gnize specifi specific customers through computer chips in their cup cups.

In the same vein, beer fans will love the KegMat KegMate ly a beer ke (kegmate.com.au), which is essentially keg with an iPad Pad aattached. It can monitor who’s drinkdrink ing from wha what at kegs, how much they’ve drank an and allow userss to rate beer on screen screen.

IF YOU WEREN’T FORTUNATE ENOUGH TO ATTEND THIS YEAR’S NATIONAL RESTAURANT SHOW IN CHICAGO, FEAR NOT: THE FOOD CHANNEL CREW WAS ON THE CASE. THE TEAM ROAMED AISLE AFTER AISLE AND ATTENDED SESSION AFTER SESSION. HERE’S THE BUZZ.

PIZZA TRUCK It was inevitable—food trucks actually built as food trucks, not just renovated delivery vans.

The latest is being marketed by The Pizza Truck Co. (thepizzatruckcompany.com) in Connecticut, which offers food “made fresh at your event.” Their model was finished just hours before heading to the restaurant show. As the food truck trend continues, this model takes top honors for innovation and sheer beauty.

GROUPON

TENERISSIMO

Groupon (groupon.com), a deal-of-the-day Web site that serves more than 40 markets, was a class act at the show. They had a large display area, too big to be called a booth, and used it to demonstrate just what Groupon does. With so many players in the “deal” space online, Groupon is smart to try to make its mark. The company’s trendsetting presence was the tipping point that proved social media is dramatically impacting the restaurant world.

This delightful dessert is a cross between soft-serve ice cream and a smoothie, and, paired with various liquids, it’s our top food pick from the show. We tried all four varieties: mango, coffee, espresso with mascarpone… and our favorite, the berry/grapefruit, which was just perfect, layered with the tang of grapefruit and featuring a beautiful berry color.

It’s made by PreGel America (pregelamerica.com), a global specialty dessert ingredient company.

Buddy Valastro

SMARTCELLAR Kudos to Plainview, N.Y.-based Incentient (incentient.com), a transaction services company that caters to the hospitality industry. Its SmartCellar offers users a state-of-the-art wine list on an Apple iPad notebook, complete with a way to ask questions of the wine steward. This is a tech tool meant to facilitate discussion between the restaurant customer and sommelier, all in an educational and nonthreatening manner.

GET BACK TO SCRATCH We like this trend for two reasons: 1) it’s all about baking and, 2) their spokesman at the show, Buddy Valastro, from TLC’s “Cake Boss,” is simply charming. “I do this because of people like the mom who came up and said, ‘Thank you. Because of you, my 14 year old wanted a cake decorating kit for her birthday. There are a lot worse things a 14 year old could be into.’” The Get Back to Scratch trend is just what it sounds like—baking from scratch, without using mixes.

CHILE The International section at the show is always a big deal, and Chile pretty well reigned supreme this year with its exhibits and the energetic Carolina Ordonez (from the Chile Trade Commission), who identified the companies who are working hard to bring their products to the United States. We were intrigued by wine in a can, and impressed by Chef Katherine Medel, who had us taste the turbot fish from Seafood Resources.

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GLUTEN-FREE TREND Just one in about 100 Americans has celiac disease, a condition that prohibits the ingestion of foods containing gluten, a protein found in wheat, barley, rye and other carbohydrates. And yet gluten-free products are some of the hottest on supermarket shelves today. Try these favorites for health reasons—or just because they taste great.

Flourless Bliss’ Choco Mint Cookies: Packaged in clever tubes, these crispy treats are made with chocolate and natural mint oil (flourlessbliss.com).

Frieda’s Garlic Delight Spread: This tasty spread contains no preservatives and all-natural ingredients. It’s also cholesterol-free, dairy-free and contains no trans fats (friedas.com).

❽ ProStart ProStart is the NRA’s two-year program for high school students designed to develop tomorrow’s culinary leaders. Kudos to Janet Dukes, the Culinary Education teacher at Newport Harbor High School in Newport Beach, Calif., whose students took first place in a competition in both culinary and management. Students from the finalist schools showed off their skills and proved they have what it takes to work in this industry.

❾

“It’s About Time” Equipment During the show, we noticed several equipment innovations that were long overdue. First, the new Fire Deck Stone Hearth Ovens from Wood Stone (woodstone-corp.com)—finally, a way to safely bring wood-fired heat to an indoor oven. On a much smaller scale is the new oatmeal dispenser.

We checked one out by BUNN called the iMIX-3 S Oatmeal Machine (bunn.com)—watch for it in hotel lobbies and convenience stores.

❿

Flamous Brands’ Spicy Falafel Chips: A single bag of zesty chips contains just 118 calories and all-organic ingredients (flamousbrands.com).

Twin Hens Artisan Comfort Foods’ Beef Pot Pies: Each preservative-free 9-oz. pie features organic beef, all-natural ingredients and a delicious polenta crust (twinhens.com).

Tu-lu’s Gluten-Free Bakery’s Cherry Chocolate Chip Cookies: A vegan treat with oatmeal, almonds, bananas, dried cherries and chocolate chips. The only thing it doesn’t have is sugar (tu-lusbakery.com).

Divvies’ Chocolate Bars: These decadent, hand-poured gourmet organic chocolate bars are allergen-free and available in a variety of flavors (divvies.com).

Organic Nectars’ Cashewtopia Pistachio Raw Agave-Flavored Gelato: A frozen dessert free of dairy, soy, refined sugar, trans fats and more. Made with raw organic cashews (organicnectars.com).

Mediterranean Snacks’ Baked Lentil Chips: An all-natural, high-protein, gluten-free snack made with nutritious lentils and garbanzo and adzuki beans. (mediterraneanackfoods.com).

Bagel Spice’s Seasonings: Choose from the all-natural Original Recipe, which features an array of salt-free seasonings, and Zesty Jalapeño, to add a healthy kick to any bagel (bagelspice.com). O

Edible Utensils People at the show couldn’t stop talking about the edible spoons, meat straws and more.

Credit Edibles by Jack (ediblesbyjack.com) for the Asian spoons, which are available in various flavors. The meat straw comes from Benny’s Bloody Mary Beef Straw company (bennysbloodymarybeefstraw.com). Hang onto your celery sticks—we suspect this may usher in a whole new trend.

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THE AMOUNT OF SUGAR THE CHEESECAKE FACTORY USES IN A YEAR

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MILLION POUNDS

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B

5

CH EE CA

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ST CK K A FORK IN US!

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153

NUMBER OF CHEESECAKE FACTORY RESTAURANTS NATIONWIDE

]

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EATING OUR WAY THROUGH THE CHEESECAKE FACTORY, ONE DECADENT SLICE AT A TIME

WRITTEN BY LINDA HAASE AND FELICIA S. LEVINE Y PHOTOGRAPHY BY MICHAEL PRICE

THREE PEOPLE. THREE HOURS. THREE ZILLION CALORIES. The task: Sample all 34 sinful flavors on The Cheesecake Factory’s cheesecake menu and pick our favorites. ¶ Wow, tough gig (friends and colleagues didn’t know whether to feel envious—or appalled). But we were willing to take one, er, 34, for the team. ¶ First, though, we needed a game plan. Food writer Linda Haase was on board as a taster, as was Boca Raton Observer Editor/chocolate blogger Felicia S. Levine. A third adventurous soul, culinary expert and Executive Chef Todd Billeci, head of catering at Florida Atlantic University, was also willing to engage in our gastronomic experiment. ¶ Next, we strategized. To keep things manageable, we broke flavors down into categories (chocolate, fruit, decadent, candy/cookie/brownie and classic/low-carb). For critiquing, we’d choose a favorite and a runner-up in each category, and rate the rest with a scale of forks ranging from one to five. ¶ We wondered how best to pace ourselves. After all, these were no wimpy portions: each cheesecake slice weighs about half a pound. We decided to divide each piece into three sections for sampling, and stick to just one forkful each per slice (that was the plan, anyway). ¶ And there were other concerns: How would all the sugar affect us? Should we drink lots of water? Walk laps around the restaurant between tastings? ¶ Have a paramedic on standby? ¶ Choosing the location was simple: The Cheesecake Factory in Boca Raton was wonderfully accommodating in our crazy quest and Senior General Manager Cindy Saravia would prove invaluable in helping us navigate through the myriad ingredients, flavors… occasional bouts of sugar fatigue… but we digress. ¶ Before continuing, allow us to point out a few things to avoid redundancy later. First, when we refer to “dollops” of icing, these are no dainty spoonfuls—more like fist-sized mounds. Second, we’d be remiss not to mention the artistry of all the cheesecakes’ presentations. One slice was lovelier than the next, with sugary swirls, ribbons of syrup and mountains of whipped cream as tall and wide as a juice glass. Finally, we’d like to send a shout out to the folks at the Web site “Serious Eats,” the first brave souls to endeavor such a feat and live to tell about it. ¶ But now it was our turn and we were giddy with anticipation. Perhaps our knowledgeable—and extremely patient— server, Tina, summed it up best: “People come into the restaurant, look at the cheesecake menu and say, ‘I want to try a slice of all of them.’ And you get to do it. You’re living everybody’s dream!” ¶ If we’re dreaming, we don’t want to wake up.

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CHOCOLATE TUXEDO CREAM CHEESECAKE: This beautiful cake would fit in perfectly served at a black-tie event. It features layers of fudge cake, chocolate cheesecake, chocolate, and vanilla mascarpone mousse, and is served over ribbons of marshmallow and chocolate syrups.

HERSHEY'S CHOCOLATE BAR CHEESECAKE NEWEST FLAVOR

CHOCOLATE MOUSSE CHEESECAKE: Similar in appearance to the Godiva Cheesecake, this smooth flavor is a bit denser in consistency and features a tasty chocolate cookie crust. A top layer of Belgian chocolate mousse sends it over the top.

CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE: This is extremely dense, very sweet, resembles a giant candy truffle in texture (hence the name) and is heavily threaded with ribbons of raspberry. Some of us found it a bit too sweet, wishing the raspberry flavor wasn’t so intense.

Chocolate Coconut Cream Cheesecake INSET: 30th Anniversary Chocolate Cheesecake

CHOCOLATE HEAVEN THE BEST:

SWEET INTERLUDE: After sampling six pieces, other diners are starting to point and stare. And while we agreed to pace ourselves, some FR M LEFT: of us (Felicia) have found it ChO Linda ef T Felicia odd Billec Haase, difficult to forego second and i and S. Lev ine third bites and Linda has already requested a to-go box. We're proud of how we're holding up-a bit full, perhaps, but nothing perh a glass of water and a quick stretch ch won’t cure.

FRUITY FLAVORS THE BEST:

CHOCOLATE COCONUT CREAM CHEESECAKE

DUTCH APPLE CARAMEL STREUSEL CHEESECAKE

While this flavor—the fifth we tasted—wasn’t one of the denser chocolate concoctions, it was our hands-down category favorite.

This is a decadent coconut cheesecake packed with chocolate chunks and moist coconut, and topped with a fluffy layer of coconut cream custard. The whole heavenly creation sits on a layer of yet more chewy coconut and a scrumptious chocolate macaroon crust. Not too dense, not too light—this is just right. Chef Todd likened it to a combination Mounds Bar/Samoa Girl Scout cookie.

“I don’t even like coconut, but I absolutely loved this,” said Linda.

Added Felicia: “It’s like a party in your mouth!”

This is your grandmother’s winning apple pie—on steroids. A twist on a traditional treat, this ridiculously delicious cake features a generous helping of brown sugar cinnamon walnut streusel crumbles atop smooth original cheesecake layers packed with baked apples and caramel. The pièce de résistance: a buttery, perfect

THE RUNNER-UP: 30TH ANNIVERSARY CHOCOLATE CHEESECAKE:

Had we died and gone to chocolate cheesecake heaven? We flipped for this flavor, featuring two original cheesecake layers sandwiching two decadent layers of rich fudge chocolate cake.

The slice is swirled with tiny chocolate crunchies and its side is blanked in chocolate shavings for added taste and texture. The crowning touch: A luscious dollop of chocolate truffle cream.

GODIVA CHOCOLATE CHEESECAKE: This has a surprisingly silky texture and is served on a flourless dark chocolate Godiva cake base, with layers of chocolate cheesecake, mousse and ganache, then dusted with cocoa powder and topped with a Godiva chocolate square.

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Dutch Apple Caramel Streusel Cheesecake INSET: Wild Blueberry White Chocolate Cheesecake

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graham cracker crust. We all reached for seconds, which says a lot, considering it was our seventh piece. Great with a big steaming mug of hot coffee, we highly recommend serving this comfort dessert at your next Thanksgiving dinner.

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HOW OFTEN NEW FLAVORS ARE INTRODUCED

We weren’t sure what to expect here, but found this combination of blueberry swirls and white chocolate chips mixed into a classic cheesecake a wonderful surprise. A light white chocolate mousse topping added yet another layer of deliciousness. “It’s gotta be healthy with all the wild blueberries,” Linda rationalized, indulging in her third bite.

THE RUNNER-UP: WILD BLUEBERRY WHITE CHOCOLATE CHEESECAKE:

An ode to classic banana pudding, this flavor came in a close third, with a smooth and creamy cheesecake, Bavarian cream topping and generous helping of sliced bananas. Not a fan of bananas, even Felicia was impressed.

FRESH BANANA CREAM CHEESECAKE:

LEMON RASPBERRY CREAM CHEESECAKE: “One of the sweetest cakes I’ve ever had,” pointed out Chef Todd. Features layers of raspberry lemon cake, creamy lemon cheesecake, raspberry Lady Fingers and lemon mousse, and topped with a tart raspberry coulis.

Pineapple-flavored cheesecake sandwiched between layers of super-moist Pineapple Upside Down Cake with a pineapple glaze, and topped with mounds of whipped cream (naturally) and a cherry. Chef Todd liked the texture.

PINEAPPLE UPSIDE DOWN CHEESECAKE:

Tart, sweet and tangy, this scrumptious cheesecake served with a mango glaze will have you pursing your lips—in a good way. “This is some good mango flavor!” exclaimed Chef Todd.

MANGO KEY LIME CHEESECAKE:

B CHEES IT EC E AKE S

CHERRY CHEESECAKE: This is the restaurant’s original cheesecake topped with sweet cherry preserves. The cake is lighter and fluffier than your typical New York-style offering.

50

NUMBER OF CALORIES IN A SPOONFUL OF CHEESECAKE

KEY LIME CHEESECAKE: Just like Key Lime Pie—but in a cheesecake.

The creamy filling is the perfect balance of tart and sweet, and the vanilla crumb crust provides a nice complement. Topped off with whipped cream and a lime wedge.

Delectable layers of moist white cake and original cheesecake, with flecks of coconut and a base soaked in pineapple and rum…the only thing missing is a little umbrella. This is a special flavor not on the menu, so order it by name.

PIÑA COLADA CHEESECAKE:

SWEET INTERLUDE: Fourteen slices in, and the table is blanketed with plates, napkins and forks. Our water in~ take has increased substantially, we re eating a bit slower and the sugar has begun to have an effect. Linda admits to feeling slightly ÒdazedÓ and Fe~ licia s forehead is glistening. ÒMy jacket fit when I got here,Ó remarked Chef Todd. A ~ passerby lets us know there s a forklift service nearby, should we need a ride after ~ the tasting. Everyone s a comedian.

White Chocolate Caramel Macadamia Nut Cheesecake INSET: Ultimate Red Velvet Cheesecake

OVER-THE-TOP DECADENCE THE BEST:

WHITE CHOCOLATE CARAMEL MACADAMIA NUT CHEESECAKE Out of all 34 flavors, this was our absolute favorite. This granddaddy of desserts features an indulgent white chocolate chunk cheesecake packed with caramel-drenched macadamia nuts and nestled on a delightful blondie crust. And let us not forget the hill of freshly whipped cream, dripping with a cascade of more caramel. “Nice adult flavors,” observed Chef Todd. “Every bite tastes different and better,” Linda added. We all went macadamia-nuts for this cake.

THE RUNNER-UP: ULTIMATE RED VELVET CHEESECAKE: Chef Todd described this perpetual favorite as “like Christmas in a cheesecake.” One of the taller slices, it presents beautifully with thick, interchangeable layers of white chocolate cheesecake and red velvet layer cake. The whole slice is slathered in delicious cream cheese icing and finished off with white chocolate shavings.

WHITE CH CHOCOLATE RASPBERRY TRUFFLE CHEESECAKE: Featuring original

cheesecake ca swirled with white chocolate and raspberry, it’s covered in white chocolate c shavings and sits on a tasty chocolate crust. Has a pleasant flavor a that’s milder than its raspberry counterparts.

DULCE L DE LECHE CARAMEL CHEESECAKE: Fans of the Latin Ameri-

can n dessert dulce de leche will flip over this caramel cheesecake, OCTOBER 2011

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CREAM CHEESE

topped p with caramel mousse and served on a vanilla crust. “Sugary, smooth and light,” a said sa Chef Todd.

MAIN CHEESE INGREDIENT USED IN CAKES

TTIRAMISU CHEESECAKE: This combination of o original cheesecake and tiramisu is made with chocolate and Lady Fingers, and is dustwi ed with w cocoa powder. We really liked the intense coffee flavor. o

KAHLUA COCOA COFFEE CHEESECAKE: Another strong coffee flavor, this treat starts with a rich brownie base, and comes layered with Kahlua Cheesecake, creamy chocolate mousse and chocolate ganache. It’s beautifully presented with a white chocolate drizzle.

SWEET INTERLUDE: Whoa. Have we really just eaten 20 slices? Our bites are admittedly smaller now, and no one«s touching the whipped cream. Linda has cheesecake in her hair, and is that a slight tremor in her hand? ÒIt must be the sugar,Ó she says. When Felicia thinks no one«s looking, she unbuttons her skirt, then wonders aloud how many treadmill hours it will take to work it all off. This is getting brutal. Time for a pep talk: We remind ourselves that we«re Òliving everybody«s dream!Ó Then we take a breather, contemplate our sanity and, being the troopers that we are, forge ahead.

CANDIES AND COOKIES AND BROWNIES, OH MY! THE BEST:

REESE’S PEANUT BUTTER CHOCOLATE CAKE CHEESECAKE Even Willy Wonka would be impressed by this colossal confection—this is some serious fuel for the sweet tooth: Picture eight layers of original cheesecake sandwiched between rich chocolate fudge cake, heaps (and heaps) of Reese’s Peanut Butter Cups and a profusion of salted caramel. Chopped Peanut Butter Cupss swathe the side of the cake and a gigantic dollop of peanut n butter cream completes the sinful scenario. Our mouths h full of sticky peanut butter, we could only signal an enthusiastic u thumbs up.

THE RUNNER-UP: HERSHEY’S CHOCOLATE BAR CHEESECAKE:

This i new flavor was introduced this past July 30th for National Cheesecake h Day and is the restaurant’s first to include milk chocolate. h It’s quite impressive, with layers of chocolate cheesecake, moist chocolate cake and ganache, topped with a h creamy chocolate o frosting, its side covered in chocolate chips and finished off with a Hershey's chocolate drop. Even sweeter: 25 cents from each slice sold is donated to the charity Feeding America.

Named for Cheesecake Factory founder David Overton’s son, Adam, this flavor melds creamy cheesecake with smooth caramel, peanut butter, Butterfinger bars and Reese’s Peanut Butter Cups. It’s like devouring a bag of Halloween candy.

ADAM’S PEANUT BUTTER CUP FUDGE RIPPLE CHEESECAKE:

SNICKERS BAR CHUNKS AND CHEESECAKE: We’d Reese’s Peanut Butter Chocolate Cake Cheesecake INSET: Hershey’s Chocolate Bar Cheesecake

like to personally thank the ingenious creator of this marvelous monstrosity, which is exactly as it sounds: hunks of nutty, chewy Snickers bars mixed into a light cheesecake, and topped with nuts, fudge and caramel.

CARAMEL PECAN TURTLE CHEESECAKE: Swirls

of caramel and fudge make striking—and tasty—arches throughout this mouthwatering cheesecake, served on a delightful pecan brownie crust. Not one for understatement, the restaurant tops it with even more caramel, pecans and chocolate.

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nilla mousse and whipped cream topping, all

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ULTIMATE RED VELVET CAKE CHEESECAKE

perched on a delicate graham cracker crust.

If you’ve ever thought vanilla was boring, this cheesecake will change your mind. Even Felicia, our resident chocoholic, was impressed.

THE RUNNER-UP: CRAIG’S CRAZY CARROT CAKE

The menu describes this as “carrot cake a and cheesecake swirled together, topped with cream ea cheese icing and roasted almonds” but it’s so much h more than that. This towering slice of scrumptiousness is moist,, dense and hey, it has vegetables! We wondered who Craig was. Turns out, he was a friend of the company’s who in the o early 1980s suggested they create a carrot cake cheesecake. They did— and named it after him.

MOST POPULAR FLAVOR

CHEESECAKE : C

ORIGINAL CHEESECAKE: Folks, this is where all the lusciousness began. It’s creamy in texture, lighter than most cheesecakes and serves as the base for many other flavors. The original slice features a lovely thin layer of sour cream topping.

FRESH STRAWBERRY CHEESECAKE: This is exactly the same as the original, but topped with big fat strawberries and a sugary strawberry glaze. Very sweet, but also berry nice.

LOW-CARB CHEESECAKE: We

CHOCOLATE CHIP COOKIE-DOUGH CHEESECAKE: Some desserts are stingy with the cookie dough—this is not one of them. Our piece was packed with tasty, chewy dough (about half the slice), chocolate chips and walnuts for an extra flavor burst. Glass of milk optional.

saved the least fattening for last (guilt, perhaps?)... It’s created with Splenda and features a graham-walnut crust.

Number of calories: 540 (an optional strawberry topping bumps up the calorie count). Not a bad option for the calorie conscious, but we preferred the more adventurous flavors.

O

Gorgeously presented, this flavor features thick layers of walnut-brownie cheesecake and white chocolate mousse on a walnut-brownie crust, all slathered in hot fudge and almonds, and topped with whipped cream and a cherry.

BROWNIE SUNDAE CHEESECAKE:

OREO CHEESECAKE: R Rather than bits of Oreo, this cake features handfuls

of entiree cookies—white cream filling and all—baked right iinto creamy original cheesecake. For Oreo fans, it doesn’t get much better than this. d SWEET INTERLUDE: It«s been 28 W slices.

We have no words. c

CLASSICS AND LOW-CARB OPTIONS THE BEST:

VANILLA BEAN CHEESECAKE A welcome simple treat after a day’s worth of heavily embellished flavors, this subtle classic features a light textured cheesecake flecked with vanilla bean and includes a layer of va-

Vanilla Bean Cheesecake INSET: Craig’s Crazy Carrot Cake Cheesecake

OCTOBER 2011

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Hot

Seats Want to see and be Seen? These South Florida Restaurants Are Celebrity Favorites

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In the 1989 film “When Harry Met Sally,” Carrie Fisher’s character famously said, “Restaurants are to people in the ’80s what theaters were to people in the ’60s.” This is even truer in current times.

Here are seven of the hottest restaurants to see and be seen—and oh yes, eat—in South Florida.

By Lori Lawrence

Zuma 270 Biscayne Boulevard Way Miami ❘ 305-577-0277 zumarestaurant.com

Alonzo Mourning Where to sit: The best table is in the private room, which can be reserved for those too fabulous to be bothered to eat among the rest of us—and the A-listers do reserve it, for everything from birthday parties to intimate dinners with equally fabulous friends.

Cameron Diaz

Tom Brady

Prime 112 112 Ocean Drive Miami Beach 305-532-8112 prime112.com Where to sit: If you can score it, the table on the patio out front when the weather permits, so you’re able to not only enjoy the food—like the fabled Truffle Mac-and-Cheese, and Lobster Bisque that’s so good, shellfish-allergic diners have been known to down Benadryl to eat it—but also the superstar patrons pulling up to the valet in their over-the-top luxury wheels.

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The celeb clientele: Bill Clinton, Gisele Bündchen and Tom Brady, Cameron Diaz, Alex Rodriguez, Kelly Killoren Bensimon, Alonzo and Tracy Mourning, Kim Kardashian and Donald J. Pliner.

The exclusivity factor: You can’t get a reservation less than a week in advance during season—period.

The celeb clientele: The rapidly-on-itsway-to-becoming-famous Sunday brunch has been enjoyed by too many famous faces to mention, but among them are Ellen Pompeo, Lenny Kravitz, Pitbull, fashion designer Naeem Kahn, Roger Federer, Kim Kardashian and Shakira.

The exclusivity factor: If you don’t return the reservation confirmation phone call the same day you receive a voice message, you’re removed from the list to make room for those who are waiting for a table.

And they are waiting.

Where to sit: “Probably the two ringside chef’s

tables in the open kitchen,” says Averill Conley, who is married to chef and co-owner Clay Conley.

“From these seats one is witness to all the action in the kitchen and privy to special sampling.”

Buccan 350 S. County Road ❘ Palm Beach 561-833-3450 ❘ buccanpalmbeach.com The celeb clientele: It’s the official policy of the

restaurant not to disclose the identity of its guests, Conley reports. However, a local PR maven revealed that she had dinner there with TV personalities Carson Kressley and Kelly Killoren Bensimon.

The exclusivity factor: During season, the

tables are booked about three weeks out; however, the bar and lounge seating, as well as the community table—a high table in the center of the room—are always held for walk-in guests. “There are about 60 seats available for walk-ins.”

Cafe Martorano 3343 E. Oakland Park Blvd. ❘ Fort Lauderdale 954-561-2554 CafeMartorano.com

Three has the best vantage point for watching charismatic owner Steve Martorano cook, socialize with other diners and spin tunes.

Yes, he does it all.

The celeb clientele:

Tom Cruise, Jimmy Kimmel, Dwyane Wade, Gabrielle Union, Matt Damon, Don Cheadle, Shaq, Ludacris, Michael Imperioli, Joe Montana, Mike “The Situation” Sorrentino and Jamie Foxx.

The exclusivity factor: It’s a small space

Where to sit: Table

38, which offers the best restaurant view and is generally the table most requested

by VIPs and celebrities in the main dining room. For privacy, the dining table in the Wine Cellar has always been one of the most sought-after spots and is where Jennifer Lopez recently held her birthday party.

The Forge 432 41st Street Miami Beach 305-534-4536 theforge.com

Matt Damon, Gavin Rossdale, Matthew McConaughey, Nicole Richie, Beyoncé, Jessica Alba, Minka Kelly, Mariah Carey, Eva Longoria, Kristin Cavallari, Christian Slater, and Serena and Venus Williams.

a space focusing more on access than excess.

Guests can people watch, surf the Web, enjoy a multi-course dinner in the main room or grab a “savory snack” in The Library.

and reservations are not accepted, so if you’re determined to get in, be prepared to wait a long time. At least you’ll have an entertaining environment to do it in.

The exclusivity

mous faces in Miami (and Hollywood) dine here, including Gabrielle Anwar,

factor: After the

restaurant’s $10 million renovation, owner Shareef Malnik created

The Brazilian Court Hotel ❘ 301 Australian Ave. ❘ Palm Beach 561-655-6060 ❘ cafeboulud.com Where to sit: There’s no one best table at Cafe

Boulud, which offers both indoor and outdoor dining options. A table on The Terrace overlooking the lush, tropically landscaped fountain courtyard is an experience in alfresco dining at its best, and those tables are always in great demand.

Inside, the tables along the window are most popular. For those who prefer privacy, there are also discreet tables and banquets in the dining room.

The celeb clientele: Rod Stew-

art and his wife, Penny, Tommy Lee Jones, Tico Torres, Dr. Mehmet Oz, jewelry designer David Yurman, Joan Rivers, Burt Rod Reynolds, Rudy Giuliani, design Stewart duo Badgley Mischka and The Pussycat Dolls.

During season, it’s recommended to make reservations at least a week in advance, especially for The Terrace.

The exclusivity factor:

Chops Lobster Bar 101 Plaza Real South Boca Raton ❘ 561-395-2675 buckheadrestaurants.com Where to sit: “The best table is hard to say,” says General Manager Mimi

Cogan. “Our guests love different areas of the restaurant for different reasons. Some love booths and others prefer tables with chairs. Some love the lobster bar area and others wouldn’t be caught dead in there!”

The celeb clientele: Most recently, big-name guests have

Jessica Alba

The celeb clientele: The most fa-

Cafe Boulud

Where to sit: Table

Chazz Palminteri

included Don King, Jimmy Kimmel, David Crosby, Dennis Rodman, Chad Henne, Wes Helms, Chazz Palminteri, Jevon Kearse, Scottie Pippen, Richard Hamilton, Lawrence Taylor and Cris Carter. “We are big with athletes,” Cogan says.

The exclusivity factor: During season, the restaurant’s primetime Matt Damon

spots—7:15 p.m. to 8:15 p.m.—fill up three weeks in advance. O October 2011

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Raffaldini Vineyards, Wilkes County, N.C.

ily m or E n By. Mi J

Explore Five Vineyards That Are Out Of This World It’s easy to dream about getting away this time of year. Sure, the weather is cooling down and South Florida’s steaminess is starting to dissipate, just a little.¶ But with those changes come the crowds. ¶ So, we figured, maybe some of us need to get away. You know, retreat to another world of cool and calm and green.

Maybe a place where they serve fine wine? Lots of it. Pinots and Cabernets and Sauvignon Blancs.¶ We’ve taken the liberty, if you will, of coming up with some amazing wine country destinations for you to explore. Some of them are expected, some are not.¶ Use our ideas now. Use them later. Just use them in good health.¶ Salud!

North Carolina Wine Country Sure North Carolina might be known for its tobacco fields more than its fields of grape arbors. But the times, they are a-changing. And for reasons far too complex to grasp without several glasses of Chardonnay—(that is, changes in the laws, economic pressures and the public’s opinion of smoking as a pastime)— more and more of North Carolina’s tobacco fields have given way to this state’s newest agricultural venture: wineries. From those run out of small farm houses to larger business enterprises that take up hundreds of acres, the Yadkin Valley has become a popular getaway area for wine enthusiasts who always love discover-

ing a great local wine that others might not know about. One vineyard owner calls the area “a treasure hunt,” with each winery offering an experience “as distinct as its owner’s taste.” Stretching mainly from Lexington, N.C., to the Virginia line, this wonderfully undiscovered wine country is also rich in American history—from the original native Americans, to the Moravian settlers in the 1750s, to Daniel Boone and

the Revolutionary War. The grapes grown in the Yadkin Valley are typically European varieties, with some Chardonnay and Cabernet grown as well. But it is perhaps the intimate geography that has grown this once-sleepy little valley’s popularity with wine connoisseurs. And because the Yadkin Valley is both unpretentious and unintimidating, there are plenty of nifty places where you can pack it in for the night, your new bottle of Bordeaux resting comfortably on its side. We chose Vintage Inn Bed & Breakfast in Yadkinville, N.C., where owners Sandy and Chip Thomas will take care of you, pamper you with good food and fill you in on all the local scoop—like where to buy that bottle of Bordeaux.

[ [ For more information about North Carolina Wine Country, call 877-3NC-WINE or visit visitncwine.com. For more information about Vintage Inn Bed & Breakfast, call 866-219-0696 or visit vintageinnbedandbreakfast.com.

Cabernet grapes at Raffaldini Vineyards, Wilkes County, N.C.

Shelto nV Dobso ineyards, n, N.C .

One vineyard owner calls the area “a treasure hunt,” with each winery offering an experience “as distinct as its owner’s taste.” october 2011

79

Hudson Valley Wine Country, New York If you’re a California girl or a Southern belle, you might not know about the Hudson Valley Wine Country, which is about an hour’s drive north of Manhattan and home to some of the country’s oldest vineyards—not to mention some of New York’s most amazing scenery. Rolling hills. Country roads winding through lush green canopies, away from the bustle of the city. More importantly? Winery after winery, all along the way. Indeed, New York is second only to California in the number of acres on which grapes are grown. So who do we have to thank for vari-

eties like these fine concords? The French, of course. Indeed, when the French first planted this land back in the 1600s, they discovered a wonderful combo of soil, climate and sun that still makes for optimum growing conditions. Today, the Hudson Valley wineries are popular for weekend getaways, fall foliage trips and week-long tasting excursions. (Bicycle clubs also love this region.) In addition to the some 20 vineyards in the area, most all of which are open for tours, tastings and a little retail therapy, the area has great hiking trails, not to mention fantastic restaurants and some great country inns—many of them (very) hidden jewels. We fell in love with Blueberry Inn at Kiernan Farm, which is the perfect place

[ [

—Thelma Kiernan, innkeeper at Blueberry Inn at Kiernan Farm

The vie w Bluebe from rr Kierna y Inn at n Farm

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For more information about Hudson Valley Wine Country, call 845-204-8538 or visit hudsonvalleywinecountry.org.

For more information about Blueberry Inn at Kiernan Farm, call 845-255-8998 or visit blueberry-inn.com.

Walla Walla Wine Country, Washington

“Our guests are usually struck by the view of the mountains and how quiet it is— except for the occasional moo from a cow.”

Blueberry Inn at Kiernan Farm, Hudson Valley, N.Y.

to sit back with a nice Merlot and forget about e-mail and cell phones.

(No service, so there’s not much choice here.) “We’re a real working farm that raises grass-fed beef cattle, mostly Angus and Hereford,” says innkeeper Thelma Kiernan. “Our guests are usually struck by the view of the mountains and how quiet it is—except for the occasional moo from a cow.” Eat. Drink. Do nothing. Sounds good to us.

Ready for a quick geology lesson? Grab a glass of your favorite whatever—just not beer—and listen up to the history behind the Walla Walla Wine Country. First, there were the volcanoes, millions of years ago, which created what today is known as the Columbia Plateau, the base, if you will. Then in more modern times—say 15,000 years ago—huge ice dams formed glaciers that backed up enormous amounts of water, which eventually broke loose and carved the land with thousands of nooks and crannies, creating natural ponds. As the vintners’ association puts it: “Ancient geologic catastrophe has set many a stage for some of the best wine-growing regions of the Northwest.” Whatever.

What we care about is today’s results, and for Washington vintners all that geology stuff means just pure heaven—even though soil scientists do like to call the grape-growing land here “fine-grained slack sediment.”

This unusual confluence of nature, which extends into the northeastern tip of Oregon, is what makes this area incredible for grape-growing, and the local entrepreneurs are noticing this draw. In

Photos by Hans Matschukat

TOP: Pepper Bridge Vineyard, Walla Walla, Wash.

BELOW: Walla Walla Wine district

OCTOBER 2011

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Clockwise: A vineyard worker in Napa Valley, Calif.; Rhine House in St. Helena, Calif.; V. Sattui Winery in Napa Valley; Fiddlestix Vineyard in Santa Barbara; Los Alamos Vineyard in Santa Barbara; a tram ride amid Sterling Vineyards in Calistoga, Calif.

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1999, there were about 800 acres of wineries and vineyards in this region.

Today, that number is closer to 2,000 acres, most of them clustered for easy visiting. Four years ago, innkeepers and Washington lovers J. Alan and Deanne Fielding recognized this trend and opened their dream bed and breakfast. We fell in love too.

“The nearest winery is 12 miles away,” says J. Alan Fielding. “But once you’re there, they’re clustered all around.” The beauty of staying at the Cameo Heights Mansion—27 miles from Walla Walla and off the beaten path? “You can hear the coyotes in the evenings and see the night stars,” he says. Coyotes? What a way to forget your other worries.

The pool at Cameo Heights Mansion, Washington

a t Cam stroom A gue Mansion ts Heigh

[ [

[ [

eo

The Hotel Oceana, Santa Barbara

For more information about Walla Walla Wine Country, call 509-526-3117 or visit wallawallawine.com.

For more information about Cameo Heights Mansion, call 509-394-0211 or visit cameoheights.com.

Santa Barbara Wine Country, California

Long overshadowed by Napa Valley, the Santa Barbara Wine Country is the up-and-comer in the California vintners’ world—and guess what helped push it there? The film industry, of course, specifically the 2004 hit

shade of giant oaks. Perhaps better yet, there is still little commercialism along these wine trails, although right after the film came out there was a bit of a worrisome flurry of unflattering activity. Throngs of young people, turned on by the movie’s notion that wine tasting should be a drunken adventure, descended on

Still small and intimate, the Santa Barbara Wine Country is about two hours north of Los Angeles and full of dusty roads, small, beautiful tasting rooms and breathtaking panoramic views. movie, “Sideways” (starring Paul Giamatti and Thomas Haden Church).

Influential wine critics—yes, there is such a gaggle of writers—say this is Napa Valley 20 years ago. Still small and intimate, the Santa Barbara Wine Country is about two hours north of Los Angeles and full of dusty roads, small, beautiful tasting rooms and breathtaking panoramic views. The vineyards lie among working ranches, with horses and cattle grazing on golden hillsides, cooling under the

the area, worrying merchants and vintners in these quiet parts. Today, though, the respectful attitude that is perhaps most revered by wine lovers has been restored and the largely California crowds that favor Santa Barbara Wine Country are selective and proud, coming here for quiet tours and tastings amid some of central California’s most beautiful countryside. Here, along the coastal foothills of the St. Ynez Mountains, there is also a special place to rest up for Day Two. The Hotel Oceana

For more information about Santa Barbara Wine Country, call 805-688-0881, or visit sbcountywines.com.

For more information about Hotel Oceana Santa Barbara, call 800-965-9776 or visit hoteloceanasantabarbara.com.

Santa Barbara is the most urban of our hotel selections, but it’s perfect for this trip. Tour the countryside by day and return at night to the peace of this resort. Santa Barbara’s quirky shopping district is within walking distance, but you won’t have to step outside unless you’re the antsy type.

Two pools, cool gardens, spa services, great food—all with an ocean view.

You’ll be glad we sent you.

Napa Valley, California Napa Valley is, of course, America’s premier wine country, a place where natural beauty, established wineries, and savvy local tourism campaigns make for a wine-tasting trip of a lifetime. With its Michelin-starred restaurants, inspiring art galleries, interesting nightlife and miles of nature preserves, Napa Valley gives visitors plenty of reasons to return to the area time after time. But with all the other choices out there, why choose Napa?

Maybe because there is no other place in the country with better views, better hotels, better restaurants or better wines. Napa Valley politicians, townspeople and vintners are so good at what they do, inventing creative ways to explore that are unmatched elsewhere. In Napa, you can take a hot air balloon

ride over the rolling hills, ablaze with golden color. There’s a Napa Valley train ride and bicycle excursions and kayaking trips and chauffeured trips for two. Weddings. Anniversaries.

Family vacations. With its amazing numbers—450 wineries, from small family-owned operations run out of old farmhouses to the large Korbel Champagne Cellars—a great place to have lunch, by the way—Napa is the A to Z wine-tasting destination, with tons of places to stay. We’ve selected one that’s centrally located in Saint Helena, a town square in the middle of Napa Valley. “Our location is insanely wonderful,” says Debbie Greene, general manager of the Harvest Inn. “It’s all about the art, the food and the wine.” With its beautiful grounds, amazing views and perfectly appointed 74 rooms, the Harvest Inn is one of those rare finds.

“You watch people check in and they come in the front door and all of a sudden it’s like, ‘Whew,’” Greene says. “It’s all greenery and nooks and little gardens. It’s just so relaxing.” O

[ [ For more information about Napa Valley, call 707-963-3388 or visit napavalley.com.

For more information about the Harvest Inn, call 800-950-8466, or visit harvestinn.com.

The Gre a at Harv t Room est Inn

The Fireplace Room at Harvest Inn, Napa Valley, Ca.

october 2011

83

Q UA L I T Y A P P L I A N C E S , E X C E P T I O N A L S E R V I C E .

600 North Congress Avenue, Delray Beach, FL 33445 I 561.278.2299 14249 US Highway One, Juno Beach, FL 33408 I 561.627.6652 360 Miracle Mile, Coral Gables, FL 33134 I 305.514.0352 www.houseofappliancesinc.com

Cuisine Scene

Because we love wining and dining 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 restaurateurs who make them possible.

SPECIAL ADVERTISING SECTION

Cuisine Scene

PICK THEM

and took 80 acres from our commercial production,� he says.

BEDNER’S FARM FRESH MARKET Offers Genuine Quality In A Traditional Setting

Today, that 10,000-square-foot market offers amazing produce, homemade pies and fresh-baked bread. Now the

There are places out there that call them-

But two years ago, Steve said the family

Bedner grandkids—Jesse, Megan, Jen-

selves a farm market, and you’ve proba-

realized they needed to branch out—

nifer and Elizabeth—are elbow-deep in

bly seen them. A pickup truck with a rick-

grow, if you will—so the next genera-

the family business. “When people hear that we’ve been

be a few fresh flowers. And here’s what

“WE’RE DIFFERENT. WE STAND OUT. WE GROW EVERYTHING HERE.�

fourth-generation farmer Steve Bedner

tion could carry on the Bedner tradi-

they like that,� Steve says.

has to say about them. “We’re different.

tion. “We wanted them to have a future

We stand out. We grow everything here.�

in agriculture, so we built the market

ety wooden stand set up at the side of the road, hawking fruits and veggies and may-

farming for 60 years in South Florida,

Indeed, there is something lovely and traditional about Bedner’s Farm Fresh Mar-

Yes, Bedner’s Farm Fresh Market offers

ket. In the fall, they have a pumpkin patch

genuine fresh quality, its history dat-

and hay rides and a corn maze. It’s a

ing back to the 1950s when Steve’s father

great place to buy your Christmas tree.

moved with his new bride from Pittsburgh to South Florida, farming first in Bro-

They even do school tours, showing kids—

ward, and then Palm Beach County.

and teachers—how a real farm works.

For years, the Bedners—Steve and his

Above all, though, this family with the

two brothers, Charlie and Bruce—

rich history prides itself in quality prod-

helped run the large commercial farm,

ucts and top-notch service.“

supplying bell peppers and cucumbers to far-flung corners of the world.

There’s always a Bedner around to make sure that we’re on top of service and qual-

Bedner’s Farm Fresh Market is located at 10066 Lee Road, Boynton Beach.

For more information, call 561-733-5490 or visit bedners.com.

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ity,� Steve says. “Anybody can open a farmers market. We’re the real deal.�

property stands gracefully along the water, beckoning, with dining options that include world-class restaurants and chefs that bring the world to your table.

GREAT TASTE

THE BOCA RATON RESORT & CLUB Offers Guests Unparalleled Luxury

Paul Grimm is the man in charge of delivering impeccable food service at the re-

Cuisine Scene

Boca Raton’s most prestigious and historic

nowned resort. Designed 85 years ago by famed architect Addison Mizner, this Waldorf Astoria resort is open to club members and hotel guests only, which means that through the years the hotel has turned into a haven for South Floridians who want to escape for a few nights—whether it’s with the kids, the better half or a gang of gal pals.

Of course, with 14 restaurants and bars, Chef Morimoto’s famed Sushi Bar, renowned executive chef Andrew Roenbeck, 15 sous chefs, and an expert culinary staff of 170, the Resort & Club is the perfect destination whether you’re escaping Miami or Milan.

“WE WORK HARD TO SELECT OUR CULINARY TEAM FROM AMONG THE MOST TALENTED SO THAT ONCE PEOPLE JOIN OUR STAFF, THEY CAN GROW WITH US.�

It’s also magnificent for weddings and other big occasions. (Their pastry chefs rival the guys on the reality TV shows.) “We work hard to select our culinary team from among the most talented so that once people join our staff, they can grow with us,�

Grimm says.

That kind of commitment means expert service—from a scrumptious salad poolside, to the perfect wine with the perfect dinner.

Grimm is also especially proud of their newest casual restaurant, 501 East, which is hip, affordable and overlooks the golf course.

Another jewel? Seagrille, the resort’s seafood restaurant at the Boca Beach Club. “The freshness and the simplicity of the ingredients in the meals is just a well-kept secret,� Grimm says. “We deal with local fishmarkets for fresh seafood and have a fantastic menu that changes weekly.�

But what doesn’t change is the high-end service and accommodations you get at The Boca Raton Resort & Club.

No travel. No hassles. No kidding.

The Boca Raton Resort & Club is located at 501 East Camino Real. For more information, call 888-543-1277 or visit bocaresort.com.

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87

Cuisine Scene

CHOICES GALORE

BOCA WEST COUNTRY CLUB, INC. Proffers A Restaurant For Every Palate

Mr. D’s—named after you-know-who— with comfortable food and indoor and outdoor seating. For a fine dining experience that will excite all of your senses, the Hibiscus Dining Room is the place to entertain.

When a place is this special, it’s hard to

with 150 outdoor seats and a Caribbean

know where to start. The tropical sur-

theme. “You feel like you’ve escaped to

MyPi is next, with its eclectic feel, fan-

roundings?

your own island paradise, having a

tastic food and a revolving pizza oven

good time,� he says.

in the middle of the restaurant. Here

Four

championship

golf

courses? The woods and waterways and beautiful homes?

But General Manager Jay DiPietro knows this property like nobody else, and today he’s reserving bragging rights for the incredible dining experiences at Boca West Country Club, Inc.— open to members and their guests only.

you’ll find fares of all styles—French, Then there’s The Grill Room, where you

Italian, Caribbean, New England and

can re-live your Manhattan deli days.

Asian.

“A SEAT AT ONE OF OUR FINE RESTAURANTS IS THE HOTTEST TICKET IN TOWN.�

Of course, DiPietro saves a bite of the best for last: The Steakhouse at Boca West.

“It is unbelievable,� says DiPietro, known

Certainly, there are other steakhouses

on site as Mr. D. “The sandwiches are

around, but DiPietro is adamant about

Each of the six restaurants offers some-

piled high with the finest deli meats avail-

the excellence at The Steakhouse,

thing wonderful, and DiPietro thinks the

able south of New York.�

which offers “the highest USDA-quality

doting staff is the element that makes

products in the United States.�

Boca West dining unique. “They’re really

Hold on to your appetites; that was only

our best asset,� he says.

the second on the list.

First off is Splash, the poolside restaurant,

The golf course-turned restaurant is called

“Many of the friends of our members are always asking them to bring them to the club,� says DiPietro, who claims to love all his restaurants equally. “A seat at one

Boca West Country Club, Inc. is located at 20583 Boca West Drive, Boca Raton. For more information, call 561-488-6934, or visit bocawestcc.org.

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of our fine restaurants is the hottest ticket in town.�

hearts. A big bear of a man with a knack for turning everyday food into a masterpiece, Raneri is one of those guys who knows everybody’s name.

When he left his old chef job at a nearby restaurant, devoted customers followed.

Cuisine Scene

Chef Vito who often steals customers’

“It’s a great crowd here,� he says. “Young, old, middle-aged. Families love us.�

Wanna saddle up to the bar with a beer, some fresh fried calamari and watch the baseball playoffs?

“IT’S A GREAT CROWD HERE. YOUNG, OLD, MIDDLE-AGED. FAMILIES LOVE US.� “We’ve added two HD flat screens at the bar,� Acker says.

David Acker and Vito Raneri

On Tuesdays, they have local favorite Tony

NEIGHBORHOOD FAVORITE

DAVITO’S ITALIAN RESTAURANT Offers Unique Cuisine In An Old World Milieu

Sometimes you have to take a chance,

meats to the seafood and cheeses.

even if the economy is stacking the odds,

Martelli, crooning a la Frank Sinatra. They’ve recently started karaoke night, a little something that has taken off like wildfire. “You walk in and it’s like you’re at a big Italian wedding,� Acker says.

And if it’s a quick lunch you want, DAVITO’S serves specialty pizza by the slice.

and that’s exactly what David Acker

“There’s nothing else like this around,�

and Vito Raneri did 10 months ago.

says Acker, one of two owners.

Whether it’s a night out at the cozy piazza, easy, delicious take-out and deliv-

The two friends took their industry knowl-

And then there’s Executive Chef Vito

ery or special-events catering, DAVITO’S

edge and experience, added some big-

Raneri.

is special.

While one of them is always there, it’s

Some may even say magnifico.

time personality and parlayed that into a unique Italian restaurant that has become the go-to place in West Boca.

With its gleaming mahogany bar—special enough for dinner and wine—to the Old Italy ambiance—cozy and intimate with its stained-glass lanterns and oldplaster walls—DAVITO’S is a bit like the old country.

Of course, it’s the food that’s really special.

DAVITO’S makes all their own sauces and dressings, and everything is fresh— from the vegetables to the high-end

DAVITO’S Italian Restaurant is located at 19635 State Road 7 in the Boca Greens Plaza between Kimberly Boulevard and Yamato Road on US 441, Boca Raton.

For more information, call 561-482-2323, or visit davitosrestaurant.com.

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89

Cuisine Scene

“The three of us have been talking about working on something together for years and after picking up on the surging popularity of Asian-inspired street food, we knew Mizner Park was the spot.”

Vaughan Lazar, Rodney Mayo and Scott Frielich

Culinary Hot Spot



Kapow! Noodle Bar Serves AsianInspired Comfort Food With Streetwise Style

Frielich says he and Mayo were struck with the idea for their newest venture after a visit to New York City. “There were all these noodle bars with great concepts, and we felt South Florida would be a great spot,” Frielich says.

What happens when three of South Flor-

the bank, with dishes starting at just $5.

ida’s biggest players in the restaurant and nightlife industry come together?

So, they did. And from the delicious and The team behind Kapow! is Rodney Mayo

health-conscious menu to the environ-

and Scott Frielich, who for years have been

mentally friendly materials used in con-

A restaurant is born that provides Asian

coming up with nightlife and culinary ex-

struction and design, this dynamic team

street-style comfort food that’s not only

periences like Dada, Tryst, The Dubliner,

(Kapow!) aims to keep customers healthy,

delicious, but also minimizes the com-

Delux, Respectable Street Cafe, Kill Your

while honoring Mother Earth.

munity’s environmental footprint.

Idol and Vagabond. This time, though, they’ve brought in Vaughan Lazar, an in-

Frielich says it was a no-brainer to use

Kapow! Noodle Bar in Mizner Park is a

ternational entrepreneur who inspired

Energy-Star appliances, waterless uri-

New York-style noodle bar focusing on

them with his brilliantly successful organic

nals, and reclaimed wood for tables

communal Asian comfort food with

and eco-conscious chain, Pizza Fusion.

and bar tops.

ences. At Kapow!, they’ll use locally

“The three of us have been talking

“This is something that is just so thrilling

grown ingredients including herbs and

about working on something together

for us,” he says.

vegetables grown in their plot at the

for years and after picking up on the

Boca community garden to cook up

surging

noodles, steamed buns, dumplings and

street food, we knew Mizner Park was

more. And they’ll never ask you to break

the spot,” Frielich says.

heavy Vietnamese and Korean influ-

popularity

of

Asian-inspired

Kapow! Noodle Bar is located in Mizner Park, 431 Plaza Real, Boca Raton.

For more information call 561-362-0606 or visit kapownoodlebar.com.

90

T h e B o c a R at o n Ob s e r v e r

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Thrilling. Impressive. Yummy.

Downright brilliant.

Whatever you call it, these guys do it up right.

like doing things right.

Great food. Generous portions. Family-style eating. And a doting staff that can tell you need something before you even have to ask.

Repeat Performance



Matteo’s Restaurant’s Great Family-Style Dining Keeps Locals Coming Back For More

“We pride ourselves on the quality of food

Cuisine Scene

At Matteo’s, General Manager Peter Kramer and Executive Chef Ervin Lazo and their team

that keeps customers coming back,” says Kramer, who has been at the Boca Raton location for 10 years. “Everyone feels like a part of our big family.”

What does that mean? Well, it means if you’re a regular—and after your first visit, you will be—the folks at Matteo’s probably know what you’re going to order before you even sit down.

“With our regulars, we have the drinks on the table when they come in,” Kramer says.

Italian restaurants tend to be a dime a dozen, which is why Matteo’s prides itself on being different. With their old-country cooking—be sure to try the Chicken Matteo— and attention to detail, they’ve grown a loyal following since opening in Boca Raton 11 years ago.

The brainchild of New Yorker Sal Sorrentino and his sons, Andrew, and Matthew, Matteo’s got its start 25 years ago in Hewlett, Long Island. Today, there are five restaurants in New York and four in Florida—Orlando, Jupiter, Hallandale Beach and the restaurant in Boca Raton. Transplanted New Yorkers love finding their favorite dishes right here in South Florida.

A beautiful setting for any occasion, Matteo’s in Boca Raton can seat 250, so it’s big enough for family events. But there’s an intimacy that makes the place special.

Ervin Lazo and Peter Kramer

“We pride ourselves on the quality of food that keeps customers coming back.”

Suzie Donovan

“Everyone who comes here feels like a part of our family,” Kramer says. “That’s how I’ve taught the staff to be.”

In addition to their more traditional dishes, Chef Lazo has also lightened the menu for those watching their waistlines. Take a look at the Healthy Corner menu and try the Shrimp Alla Wendy, served over Burnt String Beans.

You’ll think you’ve died and gone to Matteo’s in Boca Raton.

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

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October 2011

91

Cuisine Scene

John Gioe

been at New York Prime almost every night for 15 years.

Gioe says he’d start with the baked shrimp appetizer. “It’s just wonderful,� he says. Then he’d have the 22-ounce bone-in rib steak. “Succulent,� he says. “The king of steaks.�

“MR. GREENBAUM WANTED TO OPEN THE BEST PRIME STEAKHOUSE IN THE UNITED STATES AND THAT’S EXACTLY WHAT WE’VE DONE.�

He’d order a nice bottle of wine, and make sure to have some of the chef’s famous creamed spinach. And for dessert? “This is going to be difficult,� he confesses, ultimately choosing the cheesecake, made fresh at the world-famous Carnegie Deli in Manhattan and shipped straight to them.

Gioe’s choices might sound over-thetop, too good to be true. But faithful customers know that the kind of meal Gioe

HERE’S THE BEEF

NEW YORK PRIME Offers Succulent Dishes And Impeccable Service

just described is the kind you get every single time at New York Prime.

Gioe says Greg Greenbaum, president of CentraArchy Restaurants, is the guy with the initial vision; Gioe’s just there to

Everyone has a favorite meal at New York

So we asked Executive Partner John Gioe

Prime, Boca Raton’s renowned steak-

if he could choose any item from the

house where quality food and flawless

menu, what would it be?

service combines for a dining experi-

carry it out—year after year. “Mr. Greenbaum wanted to open the best prime steakhouse in the United

ence that is elegant, memorable and

“My favorite meal?� says Gioe, the

States and that’s exactly what we’ve

downright delicious.

consummate restaurateur, who has

done,� Gioe says. “There’s no gray area for anything to go wrong.�

With its USDA prime cuts of meats, impeccable service, impressive wine list and live music, New York Prime offers the perfect setting for any fine dining experience. The 240-seat restaurant is large enough so that everyone’s comfortable, yet there’s an intimacy that’s natural and inviting. “The lighting. The ambiance. The food.

The service. It’s all got to be perfect,� says Gioe, obviously a bit of a stickler.

Especially when it comes to his favorite

New York Prime is located at 2350 Executive Center Drive, Boca Raton. For more information, call 561-998-3881, or visit newyorkprime.com.

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meal, which he knows you’d love—right down to the creamed spinach.

Cuisine Scene

Alethea Hickman

A SWEET LIFE

the Glades Plaza (in the Brewzzi’s and Abe and Louie’s Plaza.)

PASSION FOR PASTRY’s Alethea Hickman Creates Tasty Edible Works Of Art

Alethea likes to have fun in the kitchen, and her accomplishments show this.

She recently earned entry in the 2011

Alethea Hickman has been creating de-

great way to offer a lot of different fla-

Guinness World Records for the largest

lectable treats and avant-garde cakes

vors at any gathering without spending

cupcake.

that are works of art for over 30 years. Her

a fortune.�

current venture began in 2002, when she

The batter took two days to prepare. The

opened Passion for Pastry on Boca Rio

Alethea’s notable work experience in-

baking time was 48 hours. The final version

Road and in Town Center Mall in Boca

cludes Pastry Chef at The Breakers Palm

weighed 1,315 pounds!

Raton, where she has became legendary

Beach, Pastry Chef at The Boca Raton

in the South Florida area.

This award-winning pastry chef’s specialties include: Dessert Cake, Pies, Tortes,

She won a spot on Food Network’s Cake

“CAKES HAVE GOTTEN A LOT MORE SOPHISTICATED. WE’VE PRETTY MUCH DONE ANYTHING YOU CAN IMAGINE.�

Cookies and Pastries, Holiday Desserts,

Challenge. And she baked a Sweet Sixteen cake for an episode of “Party Mamas,� a reality show about mothers who plan over-the-top parties for their kids.

Designer Wedding Cakes, Special Occa-

Resort & Club in Boca Raton and Execu-

sion Cakes, Cupcakes—and more.

tive Pastry Chef at St. Andrews Country

Next up? Dan Marino’s 50th birthday cake.

Club in Boca Raton.

Indeed, Alethea’s re-invention of the latest

“Cakes have gotten a lot more sophisti-

craze, “The Cupcake,� shows her at the

A natural businesswoman, Alethea

cated,� she says. “The bigger the chal-

top of her game. Passion for Pastry offers

loves the entrepreneurial side of oper-

lenge, the more excited I get. We’ve

the largest selection of flavors and design-

ating her own pastry shop. Watch for

pretty much done anything you can

er cupcakes in the South Florida area.

her newest location coming this fall to

imagine.�

“With the economy the way it is, it’s an inexpensive indulgence,� she says. “It’s a

Passion for Pastry is located at 21000 Boca Rio Road, Building C8, Boca Raton.

For more information, call 561-451-2656, or visit passionforpastry.com.

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OCTOBER 2011

93

Cuisine Scene

TROPICAL RETREAT

SUNDY HOUSE RESTAURANT & INN Offers Spectacular Cuisine In A Lush Setting

“Then we do a chicken dish and a pasta dish,� he says. “We always have specials during the week and use the freshest ingredients we can find.�

On a special property, in a special house,

and heat. The natural canopies cool the

Every Tuesday, Wednesday and Thursday

just moments away from Delray Beach’s

intricate outdoor gardens and paths, mak-

evening, Sundy House offers light music,

hip downtown, is Marco Pistella’s work

ing Sundy House more like an adventure

drink specials and 50 percent off bar food.

place: the Sundy House Restaurant & Inn.

outing than simply an afternoon or eve-

And the Sunday Brunch is to die for, and

ning on the town.

includes unlimited Champagne, Mimosas and Bloody Marys.

“It’s truly an inspired place because you

“IT’S TRULY AN INSPIRED PLACE BECAUSE YOU GET TO COME HERE AND ESCAPE YOUR DAILY WORRIES.�

get to come here and escape your daily

“The gardens have a special energy,� says

setting, the Sundy House Restaurant & Inn

worries,� says Pistella, the general man-

Pistella.

is often chosen for special events, such as

And he’d like to invite you in.

ager at Sundy House. “You can get lost in the gardens.�

Because of its magnificent location and

weddings, bar mitzvahs and anniversaThen, of course, there’s the dining expe-

ries. There are 11 unique guest rooms, just

rience.

in case getting away for a night or two is

Situated on one acre of lush tropical land,

what the doctor ordered.

the Sundy House—named after Delray

Sundy House’s restaurant features a con-

Beach’s first mayor who built the main

tinental menu with some very unique—

“The beautiful thing,� Pistella says, “is that

home for him and his large family—offers

and scrumptious—twists. Try the wild

you get to enjoy beautiful cuisine in a

a respite from South Florida’s hustle, bustle

boar tenderloin. Or the rack of lamb, rib-

beautiful environment as well.�

Sundy House Restaurant & Inn is located at 106 S. Swinton Ave., Delray Beach.

For more information, call 561-272-5678 or visit sundyhouse.com.

94

eye steak or fresh fish.

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And once you’ve been to the Sundy House Restaurant & Inn, you’ll absolutely agree.

Not sure where to start? The servers, many of whom have worked with Schmearer for more than 10 years, will guide you through the experience.

Of his 15 locations, Boca Raton continues to receive top honors from The Melting Pot Restaurant’s Inc., winning The

Cuisine Scene

Bill Schmearer

Franchise of the Year six times and Customer Service awards every year.

“THE BEST THING ABOUT THE MELTING POT: IT’S THE KIND OF RESTAURANT YOU CAN TAKE THE KIDS TO, BUT IT’S ALSO A GREAT ROMANTIC GETAWAY.�

Schmearer has more than 16,000 loyal fans in his Boca Raton Club Fondue database who receive exclusive offers from gift cards to bottomless fondue nights.

The best thing about The Melting Pot: It’s the kind of restaurant you can take the kids to, but it’s also a great romantic

FONDUE FOR YOU

THE MELTING POT In Boca Raton Takes Interactive Dining To Delicious New Heights

getaway. There’s a secluded table for two (ask for Table No. 23) where hundreds of couples have become engaged and written their names to commemorate the occasion.

Schmearer, who lives in Boca Raton with his

Still dipping after all these years.

followed by a salad. Then, dip your fa-

wife and two little girls, is big on fundraising

vorite fish, chicken or beef into any of

and you can find him on any given week-

Bill Schmearer, aka, The Fondue Guy, is

your fondue favorites. Loosen your belt

end handing out free samples to benefit a

celebrating 20 years as owner of the Za-

to make room for a sumptuous selec-

host of different charities. He’s truly a part of

gat award-winning Melting Pot restau-

tion of chocolate fondue desserts.

the fabric of the community.

rant in Boca Raton.

When he opened his first Melting Pot in 1991, New Kids on the Block was hot, and the Melting Pot concept was starting to sizzle.

Who knew then how hot The Melting Pot would become and how many South Floridians would become engaged, celebrate their birthday or anniversary, or simply come in with no other purpose than to enjoy what Schmearer describes as “the most unique and interactive dining experience you will ever encounter.�

Guests are treated to a four-course meal that starts with a cheese fondue,

The Melting Pot is located at 5455 N. Federal Highway, Boca Raton.

For more information, call 561-997-7472 or visit meltingpot.com (navigate to the Boca location).

SPECIAL ADVERTISING SECTION

OCTOBER 2011

95

Cuisine Scene

A Getaway For The Senses

Superb cuisine prepared and served in award-winning style distinguishes Truluck’s as a fine dining establishment beyond com-



Truluck’s Serves Superb Cuisine With Style

pare. “The most important thing about Truluck’s is our use of fresh, high-quality seafood, steaks and crab,” explains Executive Chef Michael T. Grasso. “What sets us apart is our quality of service and our focus on Southern hospitality.”

Truluck’s originated in Texas and currently has four locations in Florida (Boca Raton, Fort Lauderdale, Miami and Naples), one in California, and six in Texas. “We’ve grown from one original restaurant in Texas to 11 locations,” Grasso points out.

One of Chef Grasso’s favorite dishes to prepare—and one of the most popular at Truluck’s—is the Grouper Pontchartrain. “The reason that I like preparing this dish is because it uses fresh Florida Grouper and fresh Crawfish, Blue Crabmeat and Laughing Bird Shrimp with our homemade Pontchartrain sauce that has

Executive Chef Michael T. Grasso

“The most important thing about Truluck’s is our use of fresh, high-quality seafood, steaks and crab.”

a little bit of a spice to it,” he explains. “The other dish that I really like is our Miso-Glazed Seabass, which is also one of most popular. It has delicious crab-fried rice and a miso glaze with a really nice cucumber slaw.”

Besides Truluck’s fresh Florida Stone Crab, which comes from the restaurant’s own fisheries in Naples, Grasso also highly recommends the delectable Alaskan Red King Crab. In fact, the establishment has a number of different kinds of crab available, depending on the season. “We do Softshell Crab, Pacific Stone Crab, Florida Stone Crab, Dungeness Crab, Red King Crab and our Blue Crab Crabcakes,” adds Grasso. “In addition, we do a Blue Crab Macaroni & Cheese, Jumbo Lump Crab Cocktail, Maine Jonah Crab Claws—and a lot more.”

Another must-try on the menu is fresh oysters on the half-shell—and fresh live Maine Lobster.

And, don’t miss out on Truluck’s great Happy Hour with half-off appetizers and a scrumptious assortment of homemade desserts. “We have a sugar-free coconut cream pie (which is one

Truluck’s is located in Mizner Park at 351 Plaza Real, Boca Raton.

For more information, call 561-391-0755 or visit trulucks.com.

96

T h e B o c a R at o n Ob s e r v e r

of our new desserts) that’s one of the best sugar-free desserts I’ve ever tasted,” Grasso says.

Special Advertising Section

“WE MAKE EVERYTHING FROM SCRATCH DAILY.�

FRESH AND FUN

Cuisine Scene

Scott Browne

ful dish has six jumbo shrimp marinated on the grill, served on a bed of cilantro white

Enjoy UNCLE JULIO’S Fine Mexican Cuisine And Festive Scene

rice and topped with a pineapple pico de gallo and honey lime glaze. It’s just the right amount of sweet and tangy flavor.

The next time you walk into Uncle Julio’s in

red bell pepper along with yellow and red

Try one of the signature drinks such as The

Boca Raton consider this: While you were

onions. Guests can add just the right

Swirl—layer upon layer of classic margari-

sleeping, Executive Chef and General

amount of guacamole, pico de gallo,

ta with homemade sangria will tantalize

Manager Scott Browne was already in the

sour cream, cheese, rice and frijoles a la

your tongue.

kitchen preparing the day’s menu.

charra to build the perfect fajita on homemade flour tortillas.

That’s how fresh the food is here.

Even if you feel like you can’t eat another bite, you don’t have to give up dessert. Un-

“Our guests like the idea of getting every-

cle Julio’s created the mini cajeta, a bite-

“We make everything from scratch daily,�

thing you would want in one fajita,� says

sized treat of vanilla ice cream rolled in

says Browne. “Our red sauce takes four-

Browne. “And, when it comes down to it,

toasted coconut and pecans and topped

and-a-half hours to make. We chop all of

it’s about making the guests happy.�

with homemade Mexican caramel sauce

our vegetables and make all of our sauces and dressings from scratch.�

and whipped cream made from scratch.

At Uncle Julio’s you’ll find a festive and fun vibe where you can come dressed in a

“It’s perfect for the guest who doesn’t

Not only that, but when customers talk,

business suit or shorts and flip-flops and feel

want too much, but who wants a taste of

Browne and his team listen. That’s why

welcome.

something sweet,� says Browne.

And, there’s always something new to talk

Browne says for a restaurant to be success-

about on the daily chef feature menu like

ful it must have two things, great quality

the Shrimp Acapulco. This light and flavor-

and great service. “We have both.�

you’ll find several new items on the already extensive menu.

Take for example the all-inclusive Fajitas Especial. It’s Uncle Julio’s classic mouthwatering mesquite grilled chicken and beef served on a bed of sautÊed pablano and

Uncle Julio’s is located in Mizner Park at 449 Plaza Real, Boca Raton. For more information, call 561-300-3530 or visit unclejulios.com.

SPECIAL ADVERTISING SECTION

OCTOBER 2011

97

Please contact your design professional for an appointment.

Proudly Made for You in the USA.

1080 NW 1st Ave. Boca Raton, FL 33432 561.338.5545 Fax 561.338.2423 www.DesignNS.com

Љ

inside

taste bites reviews listings

Vegetarian Delights, Great Bar Bites and Perfect Pie Recipes

THE DISH ON FOOD, WINE & RESTAURANTS

MAMMA MIA! Chewing The Fat With Reality TV Star And Italian Cookbook Author Teresa Giudice

was the table-ip seen in living rooms around the country that landed Itreality TV star Teresa Giudice, 39, square in the glare of the national

spotlight. Best-recognized as the sassy, sometimes scandal-ridden wife and mother of four daughters on Bravo’s “The Real Housewives of New Jersey,�

Giudice has a talent for attracting attention. But she’s got another talent, too: cooking. Her ďŹ rst book, “Skinny Italian: Eat It and Enjoy It - Live La Bella Vita and Look Great, Too!â€? made the New York Times bestseller list.

So did her second venture, “Fabulicious!: Teresa’s Italian Family Cookbook.� While at Alene Too in Boca Raton to sign books and mingle with patrons, she took time out to chat with The Boca Raton Observer.

Tell us about your latest cookbook. “Fabulicious has quick recipes for the whole family and of course, we all love a happy ending, so there’s a whole chapter on desserts.�

Where did you ďŹ rst come up with the name Fabulicious? “My kids always say ‘fabulous’ when they’re taking pictures and stuff. All my recipes are delicious, so I put fabulous and delicious together.â€?

Where did you learn to cook? “My mom. They’re all my mom’s recipes.�

“My kids love the Peas and Ham in my ďŹ rst cookbook. I love the Devil Shrimp over Angel Hair Pasta from my second book. I cook it a lot on talk shows. One of my favorite recipes is my Stuffed Eggplant—it’s stuffed with breadcrumbs, onions and garlic, but the secret ingredient is dry sausage.â€?

Do your kids help in the kitchen? “I have a chapter about my kids in the kitchen. We do fractions and homework while we’re cooking. They feel like they made the food. It’s exciting for them.�

With two books under your belt, are there enough family recipes left for a third? “I’m already thinking of my third book. I have so many more recipes and desserts. I could make a whole book just on desserts.�

You’re so busy! How do you successfully juggle family and career? “Everyone always asks. I just do it. I don’t even think about it. I love having four kids and being a working mom. I have a lot of energy and don’t need that much sleep.�

What dishes do you most enjoy cooking for the family—and for yourself?

What is the biggest misconception about Jersey girls? “All I can say is that we’re pretty real.

much ignore all the negative stuff.

The most important thing to me is my children and husband.�

But I also think people like that we’re not afraid to put it all out there.�

How has fame affected your family? “Of course you’re scrutinized, but we’ve been on the show for a few years so we just go with it. I pretty

You’ve got the TV show and the cookbooks. What’s next for you? “My new cosmetic line, TG by Teresa Giudice. My ďŹ rst products are nail polish, lip gloss and lipstick. The packaging looks so hot, the makeup is so great‌ I love it!â€? – Dana Burke

OCTOBER 2011

99

THE

PIE’S

THE} LIMIT } GET YOUR FILL OF THIS GREAT AMERICAN TREAT

Easy Pecan Pie

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

Recipes and photos courtesy of The Food Channel. For more dishes and ideas, visit foodchannel.com.

WHETHER SERVING PIE FOR DESSERT OR PRESENTING IT AS A HOSTESS GIFT AT A DINNER PARTY, THIS TRADITIONAL TREAT IS A NO-BRAINER. ACCORDING TO THE AMERICAN PIE COUNCIL, ABOUT 186 MILLION PIES ARE SOLD IN GROCERY STORES EACH YEAR (IF YOU LINED THEM UP, THEY’D CIRCLE THE GLOBE, AND THEN SOME). THE FOLLOWING FOUR RECIPES LIVE UP TO THE HYPE.

BILL’S PEAR PIE This old-fashioned recipe calls for unpeeled Bosc pears, though it also tastes great prepared with seasonal baking Bartlett or Anjou pears, or even canned drained pear halves.

INGREDIENTS 1 (9-inch) pie crust, unbaked 5 fresh pear halves (2½ whole pears cut in half lengthwise), cored and trimmed 3 tbsp. flour ½ cup sugar ¼ tsp. ground ginger 1½ cups sour cream ½ cup flour ¼ cup brown sugar

teaspoon nutmeg and ¼ cup butter in bowl and mix to coarse crumbled consistency. Spoon evenly over pie filling.

Bake pie for 20 to 25 minutes or until crumb topping is light golden brown.

Remove from oven and cool for 10 to 15 minutes before serving.

Bubbling with rosy rhubarb and scented with orange, these charming individual pies are indulgent desserts that make everyone feel like guests of honor. For a special treat, top each pie with a scoop of vanilla ice cream.

INGREDIENTS 4 (10-inch) pie crusts, refrigerated, unbaked

PREPARATION

8 cups fresh rhubarb cut in ½-inch pieces 1 cup sugar ½ cup all-purpose flour Pinch of cardamom ½ tsp. freshly ground nutmeg 1 tbsp. orange zest ¼ cup freshly squeezed orange juice 1 egg, lightly beaten PREPARATION

EASY PECAN PIE The only thing better than a delicious pecan pie is one that’s simple to make. This pie is best eaten fresh from the oven, so let it cool to room temperature and enjoy the rich sweet filling and fragrance of the roasted pecans.

INGREDIENTS 1 (9-inch) refrigerated pie crust, unbaked

½ cup flour 1 tbsp. vanilla extract 1 cup white Karo syrup

4 eggs

1 cup dark Karo syrup

½ cup sugar

2 cups pecans

PREPARATION

Preheat oven to 375°F. Unroll pie crust; press into 9-inch pie pan. Beat eggs and sugar thoroughly. Add flour and vanilla; add syrups and pecans. Mix well, pour into crust and bake 45 minutes. Cool—and dig in.

Mini Rhubarb Pies

MINI RHUBARB PIES

½ tsp. nutmeg ¼ cup butter, room temperature

Preheat oven to 400°F. Arrange trimmed pear halves, cut sides down, in unbaked pie crust. Combine 3 tablespoons flour, ½ cup sugar, ¼ teaspoon ginger and 1½ cups sour cream in bowl and whisk to blend.

Spoon evenly over pears. Combine ½ cup flour, ¼ cup brown sugar, ½

Bill's Pear Pie

Preheat oven to 375°F. From each pie crust, cut a small circle to fit as the bottom crust in each of four 5.5-inch pie plates. Cut long ½-inch wide strips out of remaining dough. Chill dough while preparing filling. In a large bowl, combine rhubarb, sugar, flour, cardamom, nutmeg, orange zest and juice.

Stir to distribute ingredients evenly.

Pile each plate with filling, mounding each one full. Using chilled strips, criss-cross them over each pie to create a lattice pattern. Trim excess dough from sides and crimp edges together.

Brush outsides of pies with beaten egg.

Bake in preheated oven for 50 minutes or until crust is golden and filling is bubbling. Let cool and serve.

Fresh Strawberry And Blueberry Pie

FRESH STRAWBERRY AND BLUEBERRY PIE This festive pie boasts a patriotic theme and makes a tasty table addition any time of year.

Pastry stars using cookie cutters add a delightful touch, or replace them with leaf-shaped pastries for fall flair.

INGREDIENTS 2 (9-inch) refrigerated pie dough discs 4 cups fresh strawberries, hulled, sliced in half 2 cups fresh blueberries 1 cup sugar, divided Heavy whipping cream Pure vanilla extract PREPARATION

Preheat oven to 350°F. Bake one pie crust according to package directions. Combine strawberries, blueberries and ½ cup sugar and let sit for 20 minutes. Roll out the other pie crust. Using a 2-inch star cookie cutter, press out stars. Sprinkle with sugar and bake 10 minutes or until golden brown. Whip the cream, adding a drop or two of vanilla and a teaspoon of sugar. Pile the strawberries and blueberries in the prebaked pie shell and top with whipping cream.

Arrange 3 stars on top of cream. O OCTOBER 2011

101

taste

review The Dish on Food, Wine & Restaurants //

Victorious Vegan

Delicious Organic Fare Prevails At Upscale Sublime Restaurant & Bar By Linda Haase

Z

ero cholesterol. Tons of flavor.

At vegan Sublime Restaurant & Bar, the fare is so scrumptious even diehard carnivores won’t miss the lack of dairy, eggs, meat and seafood. The innovative plant-based menu’s natural, organic offerings—along with its upscale milieu of cascading window waterfalls, skylights, an open-hearth oven and rooftop garden—have lured celebrities including Pamela Anderson, Paul McCartney and Alec Baldwin to the Fort Lauderdale eatery.

And it’s no wonder. Here, the eclectic cuisine and drinks are served with flair—and a clear conscience. Own-

eat your veggies: (Below)

Frito Misto; (From The Top) Sublime Picatta: the Waterfall Room: the restaurant entrance; the bar; Singapore Street Noodles



er Nanci Alexander, who donates all Sublime’s profits to organizations that promote animal welfare and a vegan lifestyle, greets every diner, inquiring, “Is everything sublime?”

With offerings like Mushroom Ravioli, a sumptuous serving of homemade pasta infused with a dreamy cashew slow-roasted tomato sauce, it certainly is. The Sublime experience begins with the complimentary Pesto Polenta, a warm, creamy triangle of grilled polenta infused with Mediterranean pesto, and continues with servers who are well-informed and efficient, down to labeling leftovers on environmentally friendly cardboard boxes.

Selections might seem familiar (Quiche Lorraine, Enchiladas, Eggplant Rollatini) but the ingredients (organic vegetables, sea vegetables and gardein, a protein alternative made from soy, wheat and pea proteins, vegetables and ancient grains) are über-healthy without sacrificing taste and texture.

We suggest starting with the addictive Frito Misto appetizer, a heaping bowl of lightly breaded cauliflower topped with a slightly sweet and spicy sauce sprinkled with crunchy black and white sesame seeds. Pair it with a refreshing martini, cocktail or glass of organic

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T h e B o c a R at o n Ob s e r v e r

wine. We especially like the Tangito, a lively tropical drink which combines white rum, fresh tangerines, mint leaves and lime juice.

Another delicious selection is the Upper Crust (one of five Brick Oven pizzas), an exquisite presentation of vegetarian caviar (a blend of 14 sea plants), chopped onions and chives atop crème fraîche. The signature Sublime Picatta entree, a gardein cutlet, served with mashed potatoes and crunchy green beans and topped with a light lemon caper sauce, lives up to its name.

Rounding out the globally diverse menu are sandwiches, salads and veg-

etarian sushi. For a quick bite, sit at the comfy bar, which offers an excellent view of the flat-screen TV and its revolving artwork of the masters, including Degas, Monet and Renoir.

Finish with a Sublime dessert (we’re still raving about the decadent, delicious three-layer coconut cake). O

where Sublime Restaurant & Bar is located at 1431 N. Federal Highway, Fort Lauderdale.

For more information, call 954-539-9000 or visit sublimerestaurant.com.

taste

listings//

wThe Dish on Food, Wine & Restaurants american/STEAKHOUSES

The main dining room at Tea-Licious

BI T E S /

The shop's Florida Sunshine grinder blend

Abe & Louie’s4Glades Plaza

x 2200 W. Glades Rd. x Boca Raton x 561.447.0024 x Lunch Monday-Friday,

Dinner nightly, Sunday Brunch.

Absinthe4Shops at Boca Center x 5150 Town Center Circle x Boca Raton x 561.620.3754 x Breakfast, Lunch and Dinner daily.

Atlantic Grille4Seagate Hotel & Spa x 1000 E. Atlantic Ave. x Delray Beach x 561.665.4900 x Closed for lunch through Sept. 30, Dinner daily, Brunch Saturday-Sunday.

Chef Dudley Bell Rich

Bogart’s Bar & Grille4Cin-

emark Palace 20 x 3200 Airport Rd. x 561.544.3044 x Lunch and Dinner daily.

Bonefish Grill4Boca Grove Shopping Center x 21065 Powerline Rd. x 561.483.4949 x Dinner daily.

Brewzzi4Glades Plaza x 2222 Glades Rd. x Boca Raton x 561.392.2739 x Lunch and Dinner daily.

Brooks Restaurant4500 South Federal Hwy. x Deerfield Beach x 954.427.9302 x Dinner Wednesday-Sunday in season, offseason Friday-Sunday.

The Capital Grille46000

Glades Rd. x Boca Raton x x Lunch MondayFriday, Dinner nightly.

561.368.1077

Carmen’s4Boca Raton Bridge Resort x 999 Camino Real x Boca Raton x 561.368.9500 x Dinner Thursday-Saturday, Brunch Sunday.

Chops Lobster Bar4101

Plaza Real South x Boca Raton x x Dinner nightly.

561.395.2675

Two Georges at The Cove Marina41754 S.E. Third Ct. x

Deerfield Beach x 954.421.9272 x Lunch and Dinner daily.

Cut 4324432 E. Atlantic Ave. x

Delray Beach x 561.272.9898 x Dinner nightly.

Dada452 North Swinton Ave. x

Delray Beach x 561.330.3232 x Dinner nightly.

104

Slurpin’ U.S.A. Legal Sea Foods Presents Fall Oyster Festival

T

hey’re small and slimy and we can’t suck them down fast enough. Oysters, a favorite treat since Roman times, are healthy (filled with minerals and especially rich in iodine), tasty (sweet or salty, with notes contingent on the waters in which they’re grown) and reportedly aphrodisiacs (Aphrodite, the Greek Goddess of Love, was said to have emerged from the sea on an oyster shell).

Now through October 16th, courtesy of Legal Sea Foods in Town Center at Boca Raton, half-shell hedonists can indulge to their hearts’ content. The restaurant’s Oyster Festival will offer specialties such as Oyster, Mushroom and Spinach Pie with Green Salad, Oyster and Andouille

DUFFY's SPORTS BAR & GRILL4401 N. Federal Hwy. x

Deerfield Beach x 954.429.8820 x Lunch and Dinner daily.

The English Tap & Beer Garden4The Shops at Boca

Center x 5050 Town Center Circle x Boca Raton x 561.544.8000 x Lunch, Monday-Friday, Dinner MondaySunday.

T h e B o c a R at o n Ob s e r v e r

Sausage Jambalaya and Oyster Po’ boy and Carpetbagger Steak. Or perhaps you’d prefer the Oyster Stew, Pickled Oysters, Oysters and Bacon on Melted Leek Sriracha Toast, Smoked Oyster Spread, Oysters Legal or Fried Oysters with Cassia Salt and Lime?

Purists can choose fresh oysters from at least six different regions, or order the ‘Oyster Choicester’ sampling platters.

There’s even an Oyster Festival 2011 cocktail: a refreshing White Sangria, bursting with lemony and floral flavors that pair perfectly with shellfish. Prepare to get fresh— oysters, that is.

For more information, call 561-447-2112 or visit legalseafoods.com.

Fifth Avenue Grill4821 S.E.

Fifth Ave. x Delray Beach x 561.265.0122 x Lunch and Dinner daily.

Grand Lux Cafe4Town

Center x 6000 Glades Rd. x Boca Raton x 561.392.2141 x Lunch and Dinner daily.

The Grille on Congress 4

5101 Congress Ave. x Boca Raton x

561.912.9800 x Lunch MondayFriday, Dinner Monday-Saturday.

Henry’s4The Shoppes at Addison Place x 16850 Jog Rd. x Delray Beach x 561.638.1949 x Lunch Monday-Saturday, Dinner nightly.

Hooters 4Glades Plaza x 2240 N.W. 19th St. x Boca Raton x 561.391.8903 x Lunch and Dinner daily.

taste

listings//

wThe Dish on Food, Wine & Restaurants Houston’s41900 N.W.

Executive Center Circle x Boca Raton x 561.998.0550 x Lunch and Dinner daily.

J. Alexander’s41400 Glades

Rd. x Boca Raton x 561.347.9875 x Lunch and Dinner daily.

Kathy’s Gazebo Cafe44199

N. Federal Hwy. x Boca Raton x 561.395.6033 x Lunch Monday-Friday, Dinner Monday-Saturday.

Kee Grill417940 N. Military

Tr. x Boca Raton x 561.995.5044 x Dinner nightly.

Lucille’s Bad to the Bone BBQ4Regency Court x 3011 Yamato

Miller’s East Boca Ale House4Shoppes at Blue Lake x

1200 Yamato Rd. x Boca Raton x 561.988.9142 x Lunch and Dinner daily.

Morton’s, The Steakhouse4

Center Dr. x Boca Raton x 561.998.9952 x Lunch and Dinner daily.

The Shops at Boca Center x 5050 Town Center Circle x Boca Raton x 561.392.7724 x Dinner nightly.

New York Prime42350 N.W.

Executive Center Dr. x Boca Raton x 561.998.3881 x Dinner nightly.

Oceans 2344234 N. Ocean

Mariposa4Neiman Marcus at

Ave. x Delray Beach x 561.276.3600 x Lunch and Dinner daily.

The Pavilion Grille4301

De Palmas x Boca Raton x 561.394.8800 x Lunch and Dinner daily.

Yamato Rd. x Boca Raton x 561.912.0000 x Lunch TuesdayFriday, Dinner Tuesday-Saturday.

Max’s Grille4Mizner Park x

Porterhouse Bar & Grill

mia's grille42399 N. Federal

Hwy. x Boca Raton x 561.338.6388 x Lunch and Dinner Monday-Friday, Sunday. Closed Saturday.

Raton x 561.392.6746 x Dinner nightly.

Seasons 5242300 N.W. Executive

The Office4201 E. Atlantic

404 Plaza Real x Boca Raton x 561.368.0080 x Lunch and Dinner daily, Brunch Saturday-Sunday.

4225 N.E. Mizner Blvd. x Boca

W. Glades Road x Boca Raton x 561.487.2989 x Lunch and Dinner daily.

Blvd. x Deerfield Beach x 954.428.2539 x Lunch and Dinner daily.

MAXIES4Royal Palm Place x 500 Via

Blvd x Fort Lauderdale x 954.527.3365 x Dinner nightly.

Ruth’s Chris Steak House

Miller’s West Boca Ale House4Boca Lyons Plaza x 9244

Rd. x Boca Raton x 561.997.9557 x Lunch and Dinner daily.

Town Center x 5860 Glades Rd. x Boca Raton x 561.544.2320 x Lunch daily.

Rare Las Olas4401 E. Las Olas

47050 W. Palmetto Park Rd. x Boca Raton x 561.391.6601 x Dinner daily.

Racks Downtown eatery & Tavern 4Mizner Park x 402

Plaza Real x Boca Raton x 561.395.1662 x Lunch and Dinner daily.

Bar Bites from Mortons The Steakhouse

Six Tables4112 N.E. Second

St. x Boca Raton x 561.347.6260 x Dinner Tuesday-Saturday by reservation.

Smokehouse Grille & Wingery42257 N. Federal Hwy. x

Boca Raton x 561.391.9110 x Lunch and Dinner daily.

Temple Orange4The Ritz-

Carlton, Palm Beach x 100 S. Ocean Blvd. x Manalapan x 561.533.6000 x Breakfast, Lunch and Dinner daily.

The Sundy House4106 S. Swinton

Ave. x Delray Beach x 561.272.5678 x Lunch Tuesday-Saturday, Dinner Tuesday-Sunday, Brunch Sunday.

Cay Da Vietnamese47400

N. Federal Hwy. x Boca Raton x 561.998.0278 x Lunch TuesdayFriday, Dinner Tuesday-Sunday.

Edo Sushi-Upscale Japanese Sushi & Pan-Asian Buffet4

Waterway Shoppes of Parkland x 7609 N. State Road 7 x Parkland x 954.755.3191 x Lunch and Dinner daily.

Fah Asian Bistro4Boca Valley Shopping Plaza x 7461 N. Federal Hwy. x Boca Raton x 561.241.0400 x Lunch MondayFriday, Dinner nightly.

Gary Woo Asian Bistro43400

N. Federal Hwy. x Boca Raton x 561.368.8803 x Lunch Monday-Friday, Dinner nightly. Closed Tuesdays.

House of Siam425 N.E. Second

Ave., #116 x Delray Beach x 561.330.9191 x Lunch Monday-Friday, Dinner nightly.

Japango4Riverstone Shoppes

Ave. x Delray Beach x 561.243.9499 x Dinner Tuesday-Sunday.

Vinny’s All Day Cafe4Regen-

Kansai47140 Beracasa Way x

cy Court x 3013 Yamato Rd. x Boca Raton x 561.988.9883 x Breakfast, Lunch and Dinner daily.

Watercolors Cafe4Boca

Raton Bridge Hotel x 999 E. Camino Real x Boca Raton x 561.368.9500 x Breakfast, Lunch and Dinner daily.

Boca Raton x 561.395.8862 x Dinner nightly.

Kyojin Buffet4Shops at Boca

Grove x 21073 Powerline Rd. x Boca Raton x 561.218.1708 x Lunch and Dinner daily.

La Tre4249 E. Palmetto Park

asian/sushi

Rd. x Boca Raton x 561.392.4568 x Dinner nightly.

5 Spice Asian Street Market4

LemonGrass Asian Bistro4

Shoppes of Blue Lake x 1200 Yamato Rd. x Boca Raton x 561.989.1688 x Lunch and Dinner daily.

420 E. Atlantic Ave. x Delray Beach x 561.278.5050 x Lunch and Dinner daily. 4101 Plaza Real South x Boca Raton x 561.544.8181 x Lunch Monday-Saturday, Dinner daily.

7600 Camino Real x Boca Raton x 561.544.8100 x Lunch MondayFriday, Dinner nightly except Friday and Saturday.

T h e B o c a R at o n Ob s e r v e r

861 Yamato Rd. x Boca Raton x 561.981.8986 x Lunch MondayFriday, Dinner nightly.

of Parkland x 7367 N. State Road 7 x Parkland x 954.345.4268 x Regency Court x 3011 Yamato Rd. x Boca Raton x 561.999.1263 x Lunch Monday-Friday, Dinner nightly.

Triple Eight Lounge at the Falcon House4116 N.E. Sixth

Asia Sushi/Wok/Grill4

106

Bluefin Sushi Thai Grill4

Mai Hibachi44801 Linton

Blvd. x Delray Beach x 561.499.2766 x Lunch and Dinner daily.

We Hate to Advertise But We Love to Brag!

“Best Steakhouse in South Florida” The Sun Sentinel 2010 - Chops Lobster Bar

“Top Steakhouse in Palm Beach County” Zagat - Chops Lobster Bar

101 Plaza Real South, Boca Raton Phone 561-395-2675

“Best Seafood” Reader’s Choice Awards Boca Magazine 2010 - City Fish Market

7940 Glades Road, Boca Raton Phone 561-487-1600

buckheadrestaurants.com

taste

listings//

wThe Dish on Food, Wine & Restaurants PEI WEI41914 N.E. Fifth Ave. x

Boca Raton x 561. 226.0290 x Lunch and Dinner daily.

P.F. Chang’s China Bistro4

1400 Glades Rd. x Boca Raton x 561.393.3722 x Lunch and Dinner daily.

Phuket Thai4 Palms Plaza x

22191 Powerline Rd. x Boca Raton x 561.447.8863 x Lunch MondayFriday, Dinner nightly.

and Dinner Monday-Saturday, Dinner Sunday.

Rd. x Boca Raton x 561.338.7500 x Lunch and Dinner daily.

CONTINENTAL

Palmetto Park Rd. x Boca Raton x 561.392.9446 x Breakfast and Lunch Monday-Saturday. Closed Sunday.

Sushi Ray4Shops at Boca

andrew's499 S.E. Mizner

ZED4514201 Plaza Real x Boca

Center x 5250 Town Center Circle x Boca Raton x 561.394.9506 x Lunch Monday-Friday, Dinner nightly.

SUSHI THAI4100 N.E. Second

St. x Boca Raton 561.750.4448 x Lunch and Dinner daily.

pine garden chinese restaurant41668 N. Federal

Tempura House4The Reserve x

Hwy. x Boca Raton x 561.395.7534 x Lunch and Dinner Monday-Saturday. Closed Sunday.

9858 Clint Moore Rd. x Boca Raton x 561.883.6088 x Lunch and Dinner daily.

Hibachi Room at Saito's Japanese Steakhouse

Blvd., #1 x Boca Raton x 561.391.7939 x Lunch MondayFriday, Dinner nightly, Brunch Sunday.

Boheme Bistro41118 E.

Atlantic Ave. x Delray Beach x 561.278.4899 x Breakfast, Lunch and Dinner daily.

Cielo4The Boca Raton Resort

& Club x 501 E. Camino Real x 561.447.3222 x Dinner TuesdaySaturday.

Fleming’s Bistro46060 S.W.

18th St., #103 x Boca Raton x 561.347.1117 x Dinner TuesdaySunday.

La Cigale4253 S.E. Fifth Ave. x

Delray Beach x 561.265.0600 x Lunch Monday-Friday, Dinner Monday-Saturday.

Le Pavillon414812 S.E.

Military Tr. x Delray Beach x 561.499.9882 x Dinner nightly.

Closed Mondays.

Le Rivage4450 N.E. 20th St. x

Boca Raton x 561.620.0033 x Lunch Tuesday-Friday, Dinner nightly.

Rise Modern Asian Cuisine and Sushi46060 S.W. 18th St.,

#108 x Boca Raton x 561.392.8808 x Lunch Monday- Friday, Dinner daily.

Saito’s Japanese Steakhouse 48316 Jog Rd. x Boynton

Beach x 561.369.1788 x Lunch Monday-Friday, Dinner nightly.

4CityPlace x 700 S. Rosemary Ave., #208 x 561.296.8881 x Lunch and Dinner daily. 4Palm Beach Gardens x 4675 PGA Blvd. x 561.202.6888 x Lunch and Dinner daily.

Shinju Buffet47875 Glades

Rd. x Boca Raton x 561.488.4040 x Lunch and Dinner daily.

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tin muffin cafe4364 E.

Stir Crazy fresh asian grillTown Center x 6000 Glades

Uncle Tai’s4The Shops at Boca

Center x 5250 Town Center Circle x Boca Raton x 561.368.8806 x Lunch Monday-Saturday, Dinner nightly. yakitori sake house4271

S.E. Mizner Blvd., #41 x Boca Raton x 561.544.0087 x Lunch Monday-Friday, Dinner nightly.

Yokohama49168 Glades Rd. x

Boca Raton x 561.451.1707 x Lunch daily, Dinner nightly.460 N. Federal Hwy. x Boca Raton x 561.392.9328 x Lunch daily, Dinner nightly.

barbecue mississippi sweets BBQ Co.42399 N. Federal Hwy. x

Boca Raton x 561.394.6779 x Lunch

T h e B o c a R at o n Ob s e r v e r

4170 W. Camino Real x Boca Raton x 561.368.7910 x Dinner Tuesday-Sunday.

Tiramisu

Raton x 561.393.3451 x Dinner nightly, Lounge nightly, Brunch Sunday.

Fondue The Melting Pot45455 N.

Federal Hwy. x Boca Raton x 561.997.7472 x Dinner nightly.

FRENCH bistro provence42399 N.

Federal Hwy., #4 x Boca Raton x 561.368.2340 x Dinner TuesdaySunday. Closed Monday.

Cafe de France4110 E.

Atlantic Ave., #120 x Delray Beach x 561.455.2140 x Lunch and Dinner daily. casimir bistro4Royal Palm

Place x 416 Via De Palmas, #81 x Boca Raton x 561.955.6001 x Lunch and Dinner Monday-Saturday.

Closed Sunday. cote france cafe4Royal Palm

Place x 101 Plaza Real S., Ste. K & L x Boca Raton x 561.955.6021 x Breakfast and Lunch MondaySaturday, Brunch Sunday.

greek milos taverna41600 N. Federal

Olio Bistro442 S.E. Second

Hwy. x Boca Raton x 561.750.6720 x Lunch Monday-Friday, Dinner nightly.

Ave. x Delray Beach x 561.278.6633 x Dinner Thursday-Saturday.

Indian

St. Tropez47860 Glades Rd.

curries & More4217 E. Palmetto

Suite 130 x Boca Raton x 561.368.8580 x Dinner nightly.

Park Rd. x Boca Raton x 561.392.2999 x Lunch Tuesday-Friday, Dinner Tuesday-Saturday. Closed Sunday.

Tea-Licious Tearoom & Gifts4 4997-B W. Atlantic Ave. x

Italian

Delray Beach x 561.638.5155 x Breakfast and Lunch, Monday-Saturday. the boca beach house4887

E. Palmetto Park Rd. x Boca Raton x 561.826.8850 x Breakfast and Lunch Tuesday-Sunday. Closed Monday.

Anthony’s Coal Fired Pizza4Shops at Boca Grove x 21065

Powerline Rd. x Boca Raton x 561.218.66004115 N.E. Sixth Ave. x Delray Beach x 561.278.7911 x Lunch and Dinner daily.

taste

listings

ARTURO’S RISTORANTE 6750 N.

Federal Hwy. ❘ Boca Raton ❘ 561.997.7373 ❘ Lunch Monday-Friday, Dinner nightly.

CAFFE LUNA ROSA 34 S. Ocean Blvd. ❘

Delray Beach ❘ 561.274.9404 ❘ Breakfast, Lunch and Dinner daily.

CALIFORNIA PIZZA KITCHEN Town

Center ❘ 6000 Glades Rd. ❘ Boca Raton ❘ ❘ Lunch and Dinner daily.

561.268.2805

CAPRI RISTORANTE ITALIANO 39 S.E. 1st Ave. ❘ Boca Raton ❘ 561.391.8044 ❘ Dinner nightly.

CARRABBA’S ITALIAN GRILL Wharf-

SUN-SENTINEL RATED

Best Of Boca Award Winner For 2010 –Boca Magazine 561.367.7488 ❘ 187 S.E. Mizner Blvd. Boca Raton ❘ Royal Palm Place

side Plaza ❘ 6909 S.W. 18th St. ❘ Boca Raton ❘ 561.544.8838 ❘ Lunch Sunday, Dinner daily 335 E. Linton Blvd. ❘ Delray Beach ❘ 561.266.9393 ❘ Lunch Sunday, Dinner nightly.

CARUSO RISTORANTE Royal Palm

Place ❘ 187 S.E. Mizner Blvd. ❘ Boca Raton ❘ 561.367.7488 ❘ Lunch and Dinner, Monday-Saturday.

CASA D’ANGELO 171 E. Palmetto

Park Rd. ❘ Boca Raton ❘ 561.338.1703 ❘ Dinner nightly.

DAVITO’S 19635 State Road 7 ❘ Boca Raton ❘ 561.482.2323 ❘ Lunch and Dinner daily.

DOMINICS I 8177 W. Glades Rd. ❘

Boca Raton ❘ 561.487.3186 ❘ Lunch and dinner daily.

DOMINICS II Westwinds of Boca ❘ 9834

W. Glades Rd. ❘ Boca Raton ❘ 561.487.6325 ❘ Lunch and Dinner daily.

FERRARO’S 8208 Glades Rd. ❘ Boca

Raton ❘ 561.477.2750 ❘ Dinner WednesdaySunday.

GIOVANNI’S COAL FIRE PIZZA

Waterway Shoppes at Parkland ❘ 7625 N. State Road 7 ❘ Parkland ❘ 954.345.9282 ❘ Lunch and Dinner daily.

IL BACIO 29 S.E. Second Ave. ❘ Delray Beach ❘ 561.865.7783 ❘ Dinner ThursdaySaturday.

IL GIRASOLE Tropic Square ❘ 1911 S. Federal Hwy. ❘ Delray Beach ❘ 561.272.3566 ❘ Dinner Tuesday-Sunday.

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listings

JONATHAN'S CORNER 134 N.E. Second St. ❘ Boca Raton ❘ 561.826.7123 ❘ Lunch and Dinner daily.

JOSEPHINE’S ITALIAN RESTAURANT

5751 N. Federal Hwy. ❘ Boca Raton ❘ 561.988.0668 ❘ Dinner Tuesday-Sunday.

FEATURING OVER 100 MENU ITEMS UNDER $9.00 SERVED ALL DAY.

THE HEART

OF A DELI

LA STELLA'S RESTAURANT AND CATERING 159 E. Palmetto Park

Rd. ❘ Boca Raton ❘ 561.544.2081 ❘ Dinner Monday-Saturday.

The Polo Shoppes ❘ 5030 Champion Blvd. ❘ Boca Raton ❘ 561.997.1165 ❘ Lunch Monday-Friday, Dinner nightly.

LA LUNA BISTRO

THE SOUL OF A RESTAURANT

LA VILLETTA RESTAURANT & LOUNGE 4351 N. Federal Hwy.

❘ Boca Raton ❘ 561.362.8403 ❘ Dinner Tuesday-Sunday.

451 East Palmetto Park Rd. ❘ Boca Raton ❘ 561.362.0208 ❘ Lunch Monday-Friday, Dinner daily.

LILLY’S

MAGGIANO’S

21090 St. Andrews Blvd. ❘ Boca Raton ❘ 561.361.8244 ❘ Lunch and Dinner daily.

BREAKFAST • LUNCH • DINNER

BOCA RATON Glades Plaza (561) 392-4181 • Regency Court Plaza (561) 997-9911 • Polo Shops (561) 241-5903

MATTEO’S RESTAURANT 233 S. Federal Hwy. ❘ Boca Raton ❘ 561.392.0773 ❘ Dinner nightly.

NINO'S OF BOCA

1930 N.E. Fifth Ave. ❘ Boca Raton ❘ 561.362.8990 ❘ Lunch and Dinner daily.

OVENELLA 499 S. Federal Hwy. ❘ Boca Raton ❘ 561.395.1455 ❘ Lunch MondayFriday, Dinner nightly.

PICCOLINO RESTAURANT

78 S. Federal Hwy. ❘ Boca Raton ❘ 561.395.8858 ❘ Lunch and Dinner daily.

4400 N. Federal Hwy. ❘ Boca Raton ❘ 561.544.2920 ❘ Dinner nightly.

POSITANO

RAFFAELE RISTORANTE

Royal Palm Place ❘ 508 Via De Palmas ❘ Boca Raton ❘ 561.392.1110 ❘ Lunch and Dinner daily.

RENZO’S OF BOCA

5999 N. Federal Hwy. ❘ Boca Raton ❘ 561.994.3495 ❘ Lunch Monday-Friday, Dinner nightly.

We put the

style family back in

Book Your Holiday Party Now!

RISTORANTE SAPORI

Royal Palm Place ❘ 99 Royal Palm Place ❘ Boca Raton ❘ 561.367.9779 ❘ Lunch Monday-Friday, Dinner nightly.

Boca Raton (516) 392-0773 | 233 S. Federal Highway Florida | Hallandale | Jupiter | Orlando New York | Roslyn | Huntington | Long Beach | Bellmore | Howard Beach

www.matteosrestaurants.com

OCTOBER 2011

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taste

R L U ER IAMEN INN TO A C Y T !

E XE E D A C E SPIX FI URS .95 RID PE ENC S O F PR -C 24 E LL IN E UR $ Y

listings

C A D 1 W EX 1 E 0 F 2 O TU R RD E N A IN AW W

FO

ROSARIO’S RISTORANTE Royal Palm Place ❘ 145 S.E. Mizner Blvd. ❘ Boca Raton ❘ 561.393.0758 ❘ Dinner nightly.

S

SAPORISSIMO 366 E. Palmetto Park Rd. ❘ Boca Raton ❘ 561.750.2333 ❘ Dinner nightly.

SWANKY'S VESUVIO RISTORANTE & PATIO BAR 3360 N. Federal Hwy. ❘

Boca Raton ❘ 561.368.5520 ❘ Dinner Tuesday-Saturday.

TABLE 42 KITCHEN & WINE BAR

Royal Palm Place ❘ 399 S.E. Mizner Blvd. ❘ Boca Raton ❘ 561.826.2625 ❘ Lunch and Dinner daily.

Offering the Ånest classic & contemporary Italian cuisine.

Executive Chef ❘ Tony Taliercio ❘ Formerly of La Stella Join Us At The Bar & Patio Lounge For Happy Hour 5 - 7 ❘ Tuesday - Friday Wednesdays - Martinis & Meatballs ❘ And Ladies’ Night ❘ Thursdays LIVE MUSIC & DANCING BOCA PLAZA 3360 N. Federal Highway ❘ Boca Raton ❘ For Reservations: 561•368•5520 www.swankysvesuvio.com facebook: swankysvesuvio

119 E. Atlantic Ave. ❘ Delray Beach ❘ 561.272.1944 ❘ Lunch Monday-Saturday, Dinner nightly.

TRAMONTI

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 and Dinner daily.

VIC AND ANGELO’S

50 NE 1st Avenue Boca Raton 561-620-2930

290 E. Atlantic Ave. ❘ Delray Beach ❘ 561.278.9570 ❘ Lunch and Dinner daily.

VILLAGIO ITALIAN EATERY Mizner Park ❘ 344 Plaza Real ❘ Boca Raton ❘ 561.447.2257 ❘ Lunch and Dinner daily.

tuccispizza.com 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 Monday-Saturday.

Open 7 Days Lunch & Dinner

VIVO PARTENZA

1450 N. Federal Hwy. ❘ Boca Raton ❘ 561.750.2120 ❘ Lunch Monday-Friday, Dinner nightly.

LATIN/CARIBBEAN CARIBBEAN GRILL

TOP 10 PIZZA PI RESTAURANTS IN THE COUNTRY WorstPizza.com

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

1332 N.W. Second Ave. ❘ Boca Raton ❘ 561.362.0161 ❘ Breakfast, Lunch and Dinner daily.

CUBAN CAFE RESTAURANT

3350 N.W. Boca Raton Blvd. ❘ Boca Raton ❘ 561.750.8860 ❘ Lunch Monday-Friday, Dinner nightly.

Closed Sunday.

taste

CHEF FRANK ROSANO & WIFE ANTONELLA

listings

Exclusively at Villa Rosano

CABANA EL REY 105 E. Atlantic Ave. ❘

Delray Beach ❘ 561.274.9090 ❘ Lunch and Dinner daily.

GOL, TASTE OF BRAZIL 411 E. Atlantic Ave.

❘ Delray Beach ❘ 561.272.6565 ❘ Dinner nightly.

MEDELLIN RESTAURANT

Genuine Cuisine From The Homeland

4631 N. State

The Boca Raton Observer

Road 7 ❘ Ste. 26 ❘ Coral Springs ❘ 954.755.0941 ❘ Lunch and Dinner daily.

Best Of Boca And Beyond 2009

OLD CALYPSO 900 E. Atlantic Ave. ❘

Boca Raton Magazine

Delray Beach ❘ 561.279.2300 ❘ Lunch Monday-Friday, Dinner nightly, Brunch Saturday and Sunday.

One Of Those Fabulous Finds Palm Beach Post-2010

★★★1/2 Sun Sentinel-2010

PADRINO’S Mission Bay Plaza ❘ 20455

State Road 7 ❘ Boca Raton ❘ 561.451.1070 ❘ Lunch and Dinner daily.

ROCKSTEADY JAMAICAN JERK CAFE 1179 S. Federal Hwy. ❘ Boca

Raton ❘ 561.910.1562 ❘ Lunch MondaySaturday, Dinner Tuesday-Saturday.

Closed Sunday.

CATERING FOR ALL OCCASIONS Monday-Saturday Lunch 11:30-2:30

MEXICAN

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

BAJA CAFE UNO 201 N.W. First Ave. ❘

Boca Raton ❘ 561.394.5449 ❘ 1310 S. Federal Hwy. ❘ Deerfield Beach ❘ 954.596.1305 ❘ Lunch Monday-Saturday, Dinner nightly.

MOQUILA 99 S.E. Mizner Blvd. ❘ Boca

Raton ❘ 561-245-7569 ❘ Dinner TuesdaySunday.

Come Sip With Us For High Tea! At Maryann’s Bouti ue In Delray Beach

ROCCO’S TACOS AND TEQUILA BAR The Shops at Boca Center ❘

5250 Town Center Circle ❘ Boca Raton ❘ 561.416.2131 ❘ Lunch and Dinner daily.

SEÑOR BURRITO 513 N.E. 20th St. ❘ Boca Raton ❘ 561.347.6600 ❘ Lunch and Dinner daily.

Personalized Gift Baskets For Every Occasion

UNCLE JULIO’S Mizner Park ❘ 449 Plaza

Real ❘ Boca Raton ❘ 561.300.3530 ❘ Lunch and Dinner daily, Brunch Saturday-Sunday.

ORGANIC 4TH GENERATION ORGANIC MARKET

75 S.E. Third St. ❘ Boca Raton ❘ 561.338.9920 ❘ Lunch Monday-Sunday, Dinner Monday-Saturday.

APROPO KAFE 147 S.E. First Ave. ❘

Boca Raton ❘ 561.393.1223 ❘ Breakfast and Lunch Monday-Saturday, Dinner Wednesday-Saturday. Closed Sunday.

Birthday Parties

Business Luncheons

Little Princess Parties

Baby Showers

Bridal Showers

Ladies Luncheons

Fundraising Luncheons

Catering

Call For Catering Details And Menu Selections MondaySaturday 10-4. Open On Sundays For Private Parties.

4997-B W. Atlantic Avenue Delray Beach, FL 33445 Northeast Corner Of Atlantic & Military 561-638-5155 www.TeaLiciousTearoom.com

OCTOBER 2011

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taste

listings

dig45199 W. Atlantic Ave. x Delray Beach

x 561.638.0500 x Lunch Monday-Saturday, Dinner nightly.

The Green Gourmet4The Shoppes at Addison Place x 16950 Jog Rd. x Delray Beach x 561.455.2466 x Lunch and Dinner daily.

pub The English tap & beer garden45050 Town Center Circle x Boca

Raton x 561.544.8000 x Lunch MondayFriday, Dinner nightly.

Holloway's Pub4Royal Palm Place x

504 Via De Palmas x Boca Raton x 561.3618445 x Lunch Saturday, Dinner MondaySunday. the wishing well irish Pub4Royal

Palm Place x 175 S.E. Mizner Blvd., #9 x Boca Raton x 561.750.5208 x Dinner nightly.

sandwiches/DELI Ben’s NY kosher Deli4The Reserve x 9942

Clint Moore Rd. x Boca Raton x 561.470.9963 x Lunch and Dinner daily.

Deli on rye44311 N. Federal Hwy. x Boca Raton x 561.347.1400 x Breakfast Monday-Friday, Lunch Monday-Saturday.

Closed Sunday.

Grill Time (kosher)48177 Glades

Rd. x Boca Raton x 561.482.3699 x Lunch Sunday-Friday, Dinner Sunday-Thursday.

Closed Saturday.

Kosher Marketplace422191 Powerline Rd., #5A x Boca Raton x 561.391.3318 x Sunday-Friday, Closed Saturday.

Old School Bakery & Cafe4

814 E. Atlantic Ave. x Delray Beach x 561.276.0013 x Breakfast and Lunch daily.

4Polo Shops x 5030 Champion Blvd. x Boca Raton x 561.241.59034Glades Plaza x 2240 N.W. 19th St., #700 x Boca Raton x 561.392.4181 4Regency Court x 3013 Yamato Rd. x Boca Raton x 561.997.9911 x Breakfast, Lunch and Dinner daily.

Toojay’s Gourmet Deli

seafood Boston’s on the Beach440 S.

Ocean Blvd. x Delray Beach x 561.278.3364 x Breakfast Saturday-Sunday, Lunch and Dinner daily.

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T h e B o c a R at o n Ob s e r v e r

taste

listings

CITY FISH MARKET47940 Glades Rd. x Boca Raton x 561.487.1600 x Lunch Monday-Friday, Dinner daily.

City Oyster4213 E. Atlantic Ave. x Delray Beach x 561.272.0220 x Lunch daily, Dinner nightly.

Deck 844840 E. Atlantic Ave. x Delray

Beach x 561.665.8484 x Lunch and Dinner daily; Brunch Saturday and Sunday.

JB's On The Beach4300 N. Ocean

Blvd. x Deerfield Beach x 954.571.5220 x Lunch and Dinner daily.

J & J Seafood Bar & Grill4

634 E. Atlantic Ave. x Delray Beach x 561.272.3390 x Lunch Tuesday-Saturday, Dinner Tuesday-Saturday.

Jake’s Stone Crab4Royal Palm Plaza x 514 Via de Palmas x Boca Raton x 561.347.1055 x Lunch Friday-Sunday, Dinner nightly.

Legal Sea Foods4Town Center x

6000 W. Glades Rd. x Boca Raton x x Lunch and Dinner daily.

561.447.2112

Linda Bean's4 200 East Atlantic Ave. x Delray Beach x 561.276.2502 x Lunch and Dinner daily.

32 East432 E. Atlantic Ave. x Delray

Beach x 561.276.7868 x Dinner nightly.

Truluck’s4Mizner Park x 351 Plaza Real x Boca Raton x 561.391.0755 x Dinner nightly.

The Whale Raw Bar & Fish House47619 State Road 7 x Parkland x 954.345.9190

x Lunch and Dinner daily.

Turkish/Mediterranean Anatolia Mediterranean Cuisine4212 S. Federal Hwy. x Boca Raton x 561.361.4000

x Lunch and Dinner daily.

boca skewers4Mizner Park x130 N.E.

Second St. x Boca Raton x 561.347.9961 x Lunch and Dinner Monday-Saturday. Closed Sunday. sine4212 S. Federal Hwy. x Boca Raton x 561.361.4000

x Lunch and Dinner daily. O

For more information on our Dining Guide, please call 561.982.8960 or e-mail sales@bocaratonobserver.com

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spotlight

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116

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

STATE-OF-THE-ART CARE FOR WOMEN, RIGHT HERE IN BOCA RATON

A

s a woman, your healthcare needs are complex and ever-changing. But while your actual needs may evolve over the years, one thing remains constant throughout your life: the importance of education, information, and opportunities to enhance your overall health.

WOMEN’S BODIES AND HEALTHCARE NEEDS ARE VASTLY DIFFERENT FROM MEN’S:

➥ Women are more likely to suffer from

depression and sleep problems than men. ➥ Menopause can cause potential

health problems related to most body systems, with significant impact on the quality of a woman’s life. ➥ Women are at significantly higher

risk to develop osteoporosis and osteoarthritis than men.

➥ One in eight women will be diagnosed

with breast cancer during their lifetime. ➥ Heart disease is the leading cause of

death in women, killing 50,000 more women than men each year. ➥ Reproductive organs change 800 Meadows Road • Boca Raton, FL 33486 561.955.7100 • www.brrh.com Continued on page 148… throughout a woman’s lifetime.

PROMOTION

PROMOTION

Fortunately for women throughout South Florida, the new Christine E. Lynn Women’s Health & Wellness Institute at Boca Raton Regional Hospital will serve as a centralized address for women’s health, providing a comprehensive array of services specifically designed for women at different stages of their lives.

OCTOBER 2011

117

“Our mission is to provide very personalized healthcare for women and to create a lifetime plan to optimize our patients’ physical, mental and emotional well being,” she says.

T

he Christine E. Lynn Women’s Health & Wellness Institute’s approach to women’s care is built on four pillars of care: clinical excellence, education and research, cuttingedge technology, and quality. Plans are now under way to construct a state-of-the-art facility for women’s services on the campus of Boca Raton Regional Hospital, creating an attractive and comfortable setting emphasizing screening, diagnostic and service delivery, education, support and research.

Wellness Institute has been named with a transformational gift of $10 million from Christine E. Lynn, who gave the gift in honor of Gloria Drummond, the founder of Boca Raton Regional Hospital.

The Lynn Women’s Health &

Liz Linden is the executive director.

“The Hospital has offered superb services for women for a number of years,” says Mrs. Lynn. “It’s time we built a first-class facility to support the physicians and staff as they provide that level of care and allow for the expansion and growth of services.”

“We have created a Women’s Advisory Council to gather input from women in the community as well as national experts in women’s healthcare services. We’re finding that women are very vocal in their desire for healthcare that is specific to a woman’s needs, caring and competent staff, the opportunity to participate in their care, convenience and coordination of services, advanced technology, and features that take into consideration their needs and those of their families.”

The Lynn Women’s Health & Wellness Institute will provide a continuum of care, from young adult reproductive and maternity care through menopause and aging. Services will include breast cancer screening, risk assessment and genetic counseling, bone density screening, gynecological and urogynecological services, weight management and nutrition counseling, menopause, mid life wellness, mental health services,

health education and support groups, as well as many others.

Services provided at the Lynn Women’s Health & Wellness Institute will be seamlessly coordinated with the very best resources for women’s health at Boca Raton Regional Hospital, including: TOPPEL FAMILY PLACE providing award-winning exceptional maternity and obstetrical services THE EUGENE M. & CHRISTINE E. LYNN CANCER INSTITUTE – with some of the world’s most advanced technology and nationally recognized physicians THE CHRISTINE E. LYNN HEART & VASCULAR INSTITUTE - ranked #1 in Florida for 2012 in cardiac services and cardiac surgery According to HealthGrades®, the leading independent health care ratings organization, Boca Raton Regional Hospital’s women’s services were ranked in the top 5% nationwide for 2010, with advanced patient care, education, access to cutting edge research and support groups.

PREVENTING HEART DISEASE IN WOMEN MANY WOMEN DO NOT REALIZE THAT HEART DISEASE IS THE #1 KILLER OF WOMEN IN THE UNITED STATES: ➥ One in four women in the United

States dies of heart disease ➥ 23 percent of women will die

within one year after having a heart attack The key to preventing or managing heart disease is to take control of things such as high blood pressure, physical inactivity,

high cholesterol, excessive weight, smoking and diabetes.

Fortunately, by learning about personal risk factors and making healthful changes in diet, physical activity, and other daily habits, each one of us can greatly reduce our risk of developing heart-related problems. Those who already have heart disease can take steps to lessen its severity.

The Lynn Women’s Health & Wellness Institute is focusing on women’s heart health. It offers

women a free cardiac risk assessment of the most prevalent risk factors, including blood pressure, body mass index and weight circumference. This 15 minute assessment, conducted by a clinician, follows the American Heart Association’s guidelines for the prevention of cardiovascular disease in women.

BASED ON THE RESULTS OF THE ASSESSMENT, THE INSTITUTE WILL RECOMMEND OR PROVIDE: ➥ Education on healthy lifestyle

habits. A weight management

and fitness program for women, and a diabetes management program for both men and women, will be available through the Hospital’s Davis Therapy Center. ➥ A more extensive cardiac

evaluation, including a physical exam with EKG and lipid panel ➥ Assistance and referral to a

cardiologist at the Lynn Heart & Vascular Institute at Boca Raton Regional Hospital

For more information on the women’s cardiac assessment and to schedule an appointment, please call 561.955.2131.

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

PROMOTION

EARLY DETECTION OF BREAST CARE IS KEY

B

reast cancer is the second leading cause of cancer death in women, and is estimated to occur in 1 out of 8 women over their lifetime. At the Lynn Women’s Health & Wellness Institute’s Center for Breast Care, more than 90,000 procedures are performed each year utilizing the most advanced techniques for the detection and diagnosis of breast cancer.

Kathy Schilling, MD, medical director of the Institute, is a nationally recognized pioneer in advanced biopsy techniques, who

has more glandular elements than one with low breast density, providing a “fertile soil” for cancer cells to grow. Additionally, dense breast tissue and cancers both appear white on a mammogram, making their differentiation difficult.

Studies have shown that in patients with dense tissue, mammographers may detect only half of existing cancers. Due to this limitation, many physicians now support the supplemental use of additional imaging tools such as ultrasound and MRI in patients of high breast density to improve cancer detection.

REDUCING THE RISK OF OSTEOPOROSIS IN WOMEN

O

steoporosis affects more than 25 million Americans – mostly women past menopause. According to the National Osteoporosis Foundation, one in every two women over 50 will have an osteoporosis related fracture in their lifetime. is also involved in research studies with major academic centers such as Johns Hopkins and the Mayo Clinic.

At the Center for Breast Care, specialists use state-of-the art breast imaging technology to pinpoint areas of concern at earlier, more treatable stages. Every image is read by specialized breast radiologists and patients are able to receive their mammogram results the same day. Satellite offices are located in Boca Raton, Deerfield Beach, and Fort Lauderdale.

The most recent focus has been breast density, which is known to be an independent risk factor for the development of breast cancer. A patient with a dense mammogram

At the Center for Breast Care, each patient is informed of her breast density. Those with high density are educated on the implications of breast density and are recommended to have a breast risk assessment performed that will identify risk and provide a personal surveillance plan.

In a similar manner, breast augmentation creates limitations in diagnosis, as implants obscure visualization of breast tissue. The breast risk assessment provides a personal risk assessment and plan for imaging surveillance for patients with breast implants, focusing on maximizing breast cancer detection through the use of complementary imaging exams.

For more information about the services of the Center for Breast Care, please call 561.955.2131.

PROMOTION

Although bones go through a constant state of loss and regrowth, as we age the loss accelerates to the point that regrowth cannot keep up and osteoporosis may develop. Osteoporosis causes the bones to become thin and fragile, increasing the chance of breaking with even minor injury. Symptoms of bone loss include back pain or tenderness, a loss of height, and a slight curvature or ‘hump’ of the upper back.

Because it is difficult to replace bone that is lost, prevention is key.

Beginning a lifelong commitment to exercise and healthy nutrition can help reduce the risk of developing this condition.

The Lynn Women’s Health & Wellness Institute now offers free osteoporosis screenings to help women identify if they are at risk. The patient will also receive education related to exercise emphasizing weight bearing exercises such as walking or low-impact aerobics, which increase bone mass before menopause and helps to reduce bone loss after menopause.

For more information, please call 561.955.2131.

YOUR SUPPORT IS NEEDED TO BUILD THE LYNN WOMEN’S HEALTH & WELLNESS INSTITUTE As the Lynn Women’s Health & Wellness Institute at Boca Raton Regional Hospital evolves into a comprehensive center for women’s health, it will continue to develop services for women at every stage of their lives. You can help bring these much-needed services to our community by financially supporting the campaign to build the Institute. Your gift will be used to construct a state-ofthe-art, comfortable and inviting facility that provides the most technologically advanced women’s care available today.

For more information about how you can be a part of the campaign, call the Boca Raton Regional Hospital Foundation at 561.955.4142.

OCTOBER 2011

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WOMEN PHILANTHROPISTS HELP SAVE LIVES

S

o many women of vision and compassion are investing in the health of our community by giving of their time and financial resources to Boca Raton Regional Hospital. Their gifts, large and small, make a difference by helping to ensure that area residents have access to the most advanced healthcare available today. Gifts are used to fund new technology, expand programs and services, and recruit the finest healthcare professionals.

don’t realize how important a good

services under one roof. “Life is

hospital is until you need it.”

about giving back,” says Phyllis.

“It’s giving your blessings back to the world.”

Christine’s recent gift of $10 million has established the Christine E. Lynn Women’s Health & Wellness Institute, which will soon transform women’s health in South Florida with a comprehensive array of Barbara Gutin

services specifically designed for women. The gift launches a fundraising campaign to construct a new state-of-the-art facility, creating an attractive and comfortable

We are indeed fortunate that Boca Raton Regional Hospital has strong philanthropic support from some of the community’s most influential women:

environment for patients.

Meanwhile, renovation and expansion of the Emergency Department at Boca Raton Regional Hospital is under way Christine E. Lynn

When Barbara Gutin was diagnosed with a growth, her physicians advised her to have it removed by minimally invasive surgery. The recommended robotically assisted surgery is best performed utilizing the da Vinci robot, which was not available at Boca Raton Regional Hospital, so Barbara had to have her procedure at another hospital. She and her husband, Irving, resolved to bring the state-of-the-art da Vinci to Boca Raton Regional Hospital and donated $2 million so that the Hospital could purchase it, as well as a simulator that allows surgeons to practice using the robot.

with a $5 million gift from Elaine J. Wold and the family of the late K.C. Wold, MD. The Wold Family Center for Emergency Medicine will soon provide emergency care to patients and their families in a comfortable setting emphasizing clinical excellence, efficiency and privacy.

“My family and I realize that all too

Elaine J. Wold

often the medical journey begins with an emergency,” says Mrs. Wold. “It is critical that patients and their families receive the most efficient, comfortable, and compassionate medical care during these difficult situations.”

Phyllis and Harvey Sandler believe that caring for the community is

“We believe it is so important to have the finest, most advanced care right here in our community,” says Barbara. “If we can make a difference by providing something that would benefit everyone, we want to do so.”

everyone’s responsibility. For years, Phyllis Sandler

they have been making a difference in the lives of others by giving their time, talent and resources. Their donation of $20 million to Boca Raton Regional Hospital helped to build the Harvey and Phyllis Sandler

Creating a centralized address for women’s health services is the latest in Christine E. Lynn’s leadership role at Boca Raton Regional Hospital.

Over the years, her generosity has helped to transform the Hospital into a regional center of medical excellence. “I love this community,” Christine says, “and I want it to have the best healthcare possible. You

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Barbara Schmidt’s favorite quote is

by Mahatma Gandhi, who said, “Be the change you wish to see in the world.” Barbara and her husband Dick and the Schmidt Family Foundation are continuing the legacy of giving to Boca Raton Regional Hospital that was started by Dick’s father a half century ago. The Schmidts donated $2 million to name the atrium lobby in the Harvey & Phyllis Sandler Pavilion, providing important funding for cancer programs. In addition, they dedicated the Pavilion’s atrium piano to the memory of Stephen Schnellenberger, son of Coach Howard and Beverlee Schnellenberger, and also donated a multimedia chemo infusion station in memory of Mayor Susan Whelchel’s sister, Flora Slade O’Brien.

Barbara is taking an active role in planning the Hospital’s 50th Annual Ball, which commemorates the 50th anniversary of the fundraising effort to build Boca Raton Regional Hospital. In celebration of every person who has made Boca Raton Regional Hospital what it is today, Barbara and Dick Schmidt and the Schmidt Family Foundation have graciously underwritten the cost of the Ball, “A Golden Gala.” All proceeds from the Ball will benefit the Patient Care Fund, which provides programs, services, and technology to improve patient care at the hospital.

Pavilion, which opened in 2008.

The state-of-the-art pavilion houses the Eugene M. & Christine E. Lynn Cancer Institute and the Imaging Center, providing a full array of Barbara Schmidt

diagnostic, treatment and research

“We can all make such a difference by working together,” Barbara says.

“We are the force of change in the world, which begins right here in our own community.”

For information about how you, too, can make a difference and help to ensure the gift of lifesaving healthcare for our community, please call the Boca Raton Regional Hospital Foundation at 561.955.4142.

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

PROMOTION

HAPPENINGS THE ESSENTIAL SOCIAL DIGEST

AROUND TOWN

FLASH

CALENDAR

Rosa Feeney and Stacey Packer

GROOVY BABY FFCDC’s Wee Dream Ball To Feature A ’70s Disco Party Theme P

alm Beach County movers and shakers are dusting off their platform shoes and polishing up on their disco moves in anticipation of this year’s Wee Dream Ball, where the theme will be The Ultimate ’70s Birthday Party. The event will take place December 9th at Woodfield Country Club in Boca Raton, with proceeds benefitting Florence Fuller Child Development Centers.

The casually elegant evening will include cocktails, dinner, dancing, prizes and silent and live auctions featuring one-of-a-kind packages. Back by popular demand will be the Chance

Game, which created a buzz at last year’s event. The fast-paced interactive game will offer an array of great prizes, including gift cards to popular restaurants and luxury services.

Karen and Jay Foreman, Kathy and Paul Adkins, Peggy Henry, JoAnn and Phillip Procacci, Carrie Rubin, Peg and Lee Greenspon, J.P. Morgan Chase, Sun Capital Partners, Comer-

The event will celebrate FFCDC’s 40th year providing services to needy children, with notables Rosa and Francis Feeney and Stacey and Evan Packer serving as co-chairs. In addition, an impressive list of local philanthropists and prominent South Florida businesses are on board as event sponsors, including Denise and Jordan Zimmerman, Amy and Mike Diana Krall Kazma, Rosa and Francis Feeney,

“The casually elegant evening will include cocktails, dinner, dancing, prizes and silent and live auctions featuring one-ofa-kind packages.” ica Bank, BNY Mellon Wealth Management, Boca Raton Regional Hospital Foundation, and Tiffany & Co.

FFCDC’s mission is to make a positive difference in the lives of young children from economically challenged families in the Boca Raton community. The organization provides quality children’s programs, early education, family support programs and the only Head Start preschool in Boca Raton. FFCDC prepares children for a lifetime commitment to learning and social achievement, while empowering their families to build a brighter future. O For more information, call 561-391-7274, ext.

111 or visit ffcdc.org.

Around Town includes news about community and social events, parties, charities, fundraisers, special recognitions and more. Have something Alonzothe Mourning you’d like us to include? For consideration, please e-mail no less than 500 words about event, along with photos that include caption information, a phone number and a Web site 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 2011

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around town ;HAPPENINGS

Make A Racquet Donna Klein Jewish Academy Booster Club Presents 6th Annual Tennis Extravaganza D

onna Klein Jewish Academy’s Eagles Athletics Booster Club will present its 6th Annual Tennis Extravaganza on November 14th at Broken Sound Club in Boca Raton. Event highlights will include round-robin play, raffle drawings and a buffet luncheon with special guest Chris Evert.

During the event, tennis enthusiasts will be treated to a great day both on and off the courts.

Doubles round-robin point accumulation tournaments will take place on the courts of Broken Sound, and teams with the highest point totals at each level will be awarded championship crystal awards contributed by Tiffany & Co., located at Town Center at Boca Raton.

A buffet luncheon, raffle drawing and awards presentation will culminate the festivities. Among the exquisite raffle prizes will be a custom-designed diamond tennis racquet pendant, created exclusively for the tennis event by Gregory’s Fine Jewelry of Delray Beach, a tennis racquet signed by Evert and

three raffle ticket opportunities for winners to play doubles matches with Evert.

Chris Evert

Spectators are welcome to enjoy the day and to participate in the raffle drawings. Space is limited

Event highlights will include round-robin play, raffle drawings and a buffet luncheon with special guest and international tennis phenomenon Chris Evert. and registration is accepted on a first-come, firstserved basis. Sign-up with a partner or as an individual, and DKJA will arrange for a playing partner, though non-players are also welcome. All registrants will be treated to a buffet lunch and receive a special gift bag. All attendees will receive two general admission tickets to the Chris Evert/ Raymond James Pro-Celebrity Tennis Classic.

The event is organized by the DKJA Eagles Athletics Booster Club, and chaired by Rebecca Spooner and Steve Lipson. Presenting sponsors

are Shelly and Arthur Lipson in honor of their grandchildren, and all of the DKJA athletes. The Boca Raton Observer is the exclusive media sponsor. All event proceeds will benefit the Donna Klein Jewish Academy’s athletic program. O

i For more information, call 561-852-5007 or visit dkja.org.

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T h e B o c a R at o n Ob s e r v e r

LIFE IS A Let me guide your unique journey of self-discovery and healing Dr. Caryl Keating

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Boca Raton, Delray & Palm Beach | Call 561.859.6767 | www.drcarylkeating.com

Your Rabbi For Every Occasion

Bar/Bat Mitzvahs & Service Baby Namings • Weddings & Renewals Conversions • Funerals & Unveiling

Ordained Rabbi/Cantor with Torah and over 30 years experience.

Available for all Jewish Life Cycle Events.

PRIVATE HEBREW INSTRUCTION In Reading, Writing, Language, History, Customs & Ceremonies and Holiday Celebrations Private lessons to prepare children for Bar/Bat Mitzvah

RABBI CHARLES ARONSON 561.496.3965 OR 561.392.2313 E-MAIL: RABBICMA@AOL.COM

around town

Step Aside FAU’s Louis And Anne Green Memory And Wellness Center Holds Fundraising Walk

T

ime to lace up your sneakers: The Caring Hearts Auxiliary of Florida Atlantic University’s Louis and Anne Green Memory and Wellness Center’s 6th Annual Walk-in-the-Mall will take place November 6th at 9 a.m. inside Town Center at Boca Raton. Last year’s “black-tie� walk set a record year with more than 400 walkers raising $180,000, with the generous donations of presenting sponsor Bobby Campbell and honorary chair Christine E. Lynn.

This year’s theme will feature a new twist: “Steppin’ to the Oldies, Bobby Socks Optional!� Once again, Magic 102.7 FM will be on hand to spin oldies tunes for the festivities. Cochairs include Caring Hearts auxiliary board members Debbie Gonzalez and Morgan Green and auxiliary members Kelli-Ann Bloechinger and Schuyler Thompson. The walk will benefit scholarships to day center participants and caregiver support programs. “It’s hard to believe how much this event has grown in five years. From 65 walkers in the first year to 400 walkers last year, our funds this year alone have grown by 75 percent,� Green said.

The Memory and Wellness Center, located on FAU’s Boca Raton campus, is part of FAU’s Christine E. Lynn College of Nursing and averages 16,000 visits each year, and one-third of the visitors are caregivers who’ve found respite.

The center offers a wide range of services and programs to individuals with mild to moderate memory disorders, including Alzheimer’s disease and related dementia. Visits start with a comprehensive memory evaluation that often helps to diagnose a memory disorder and begin a treatment plan with a patient’s physician. The day center provides an active and secure place for families to bring spouses or parents who are experiencing memory loss, and the caregiver support programs have a positive impact on life at home. O

i For information, call 561-297-4066 or visit fau.edu/memorywellnesscenter.com.

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T h e B o c a R at o n Ob s e r v e r

around town HAPPENINGS

UNSPOKEN TRUTH 6th Annual Pink Ribbon Luncheon Shines Light On Male Breast Cancer W

omen are not the only gender to suffer from breast cancer. It’s estimated that about 2,000 men this year will be diagnosed with the disease and about 400 men will die from it. This will be the focus of the 6th Annual Pink Ribbon Luncheon, which takes place October 19th at Woodfield Country Club in Boca Raton. The event’s keynote speaker will be Eric Brinker, son of Susan G. Komen for the Cure’s founder and CEO, Nancy Brinker.

Dr. Joseph Colletta, who practices at Boca Raton Regional Hospital and Delray Medical Center.

The luncheon has become a signature event for the Komen South Florida Affiliate, which serves Palm Beach, Martin and St. Lucie counties. This year’s event will also feature male breast cancer survivor and honorary chair, Frank Reider, and his surgeon,

“Men of Ashkenazi Jewish decent are at increased risk of breast cancer,” said Fern Duberman, luncheon chair and longtime volunteer for Komen South Florida Affiliate.

“Because Boca Raton is home to so many men who fall into this cate-

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“Because Boca Raton is home to so many men who fall into this category, it’s vitally important they know about the disease, its signs and symptoms, and that the Affiliate exists as a resource for the entire community.”

– Fern Duberman

Eric Brinker

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

gory, it’s vitally important they know about the disease, its signs and symptoms, and that the Affiliate exists as a resource for the entire community.”

Added Penny Westberry, Komen South Florida Affiliate’s new executive director, “We’re so pleased to raise awareness about this topic.

There’s still a lot of information that people don’t know about breast cancer or Komen, for that matter.

For instance, many people don’t realize that 75 percent of the money we raise stays right here in South Florida to provide breast education, breast screenings and breast cancer treatment for thousands of low-income, uninsured and medically underserved women. And with this year’s topic, we can add men to the list of audiences we’re proud to serve.” O

L For more information, call 1-877-GO KOMEN or visit komensouthflorida.org.

A Feast For The Senses.

New seasonal menu with healthy spa selections.

Spectacular live entertainment.

Escape For The Day. Enjoy the Seagate Spa even if you’re not a Hotel guest.

FEATURED TREATMENT & ELEMIS SPECIAL OFFER Pink-Lady Apple & Spice Mani/Pedi – 80 min | $110 Enjoy a complimentary Pink-Lady Martini or Apple Cider

Catch Delray’s Best Brunch Every Saturday & Sunday | 9:00 a.m.– 2:30 p.m.

10% of proceeds go to the American Cancer Society “Making Strides for Breast Cancer”

Live Entertainment Wednesday – Saturday

Elemis Think Pink Beauty Kit – $55 (valued at $115)

Open Daily 11:00 a.m.

Happy Hour 4:00 – 7:00 p.m.

Call 561.665.4950 or visit theseagatespa.com Open daily 8:00 a.m. – 8:00 p.m.

For information or reservations, visit theatlanticgrille.com or call 561-665-4900 At The Seagate Hotel 1000 E. Atlantic Avenue, Delray Beach

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*Offer valid through October 31, 2011. While supplies last.

State of Florida, Department of Health, Massage Establishment License # MM 23691

theseagatespa.com

Alzheimer’s Awareness Week at The Volen Center

October 31st through November 4th Join us for a weeklong event featuring workshops, health expo and entertainment dedicated to raising awareness of dementia-related disorders.

TACKLING THE DIFFICULTIES OF CAREGIVING WITH 10:15 AM DAVID J LEVY, JD, CCE

OCTOBER 31

NOVEMBER 1

BOOMER AND SENIOR HEALTH EXPO One of the largest gatherings of South Florida’s 9:30 AM-1:00 PM premier providers of products and services geared specifically to the needs of Boomers and Seniors!

STAYING HAPPY WITH LIFE’S CHALLENGES WITH MAGGIE CONLEY, MA 10:00 AM-12:00 PM A highly interactive workshop that will provide you with strategies to improve your happiness on a daily basis!

YOGA OF LAUGHTER WITH AMELIA DUKA Laugh life to the fullest in this workshop!

1:30-2:30 PM

NOVEMBER 2 NOVEMBER 2

MUSIC FOR A CAUSE Live music performed by distinguished musicians in 11:00 AM-3:00 PM honor of those impacted by dementia-related disorders.

NOVEMBER 3 1515 West Palmetto Park Road, Boca Raton For more information, call Jared Policano at 561-395-8920 ext. 272

COMMEMORATIVE CANDLELIGHTING CEREMONY Enjoy hors d’oeuvres and a performance by the STARTING AT 6:15 PM Florida Intergenerational Orchestra, followed by a candlelighting ceremony.

NOVEMBER 4

OCTOBER 2011

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around town HAPPENINGS

SHOP FOR A CAUSE Not My Daughter…Find A Cure Now! Event To Raise Funds For Breast Cancer Research

D

etermined to do their part in the fight against a deadly disease, 17 women from Parkland and Coral Springs united to create Not My Daughter…find a cure now!, an organization dedicated to eradicating breast cancer before it reaches the next generation of women. The group will host its 2nd Annual Shopping Boutique and Luncheon on October 10th at the Heron Bay Marriott in Coral Springs.

The fun-filled day begins at 10 a.m. with a Shopping Boutique featuring 40 exclusive vendors selling everything from cupcakes to couture. At noon, emcee Cris Cruz will be on hand to entertain during the luncheon, with live musical entertainment by Broadway star Jacquelyn Piro Donovan. Adding to the fun will be a silent auction and a raffle with great prizes. All event proceeds will benefit the Susan G. Komen For The Cure Miami/Fort Lauderdale Affiliate.

“I was humbled and honored by the outpouring of support for Not My Daughter… find a cure now!”

– Denyse Hostig, chairwoman

The inspiring story behind the organization demonstrates the importance of friends and family. Diagnosed with breast cancer at age 40, Denyse Hostig valiantly fought the disease, pledging to do something to make a difference so that her daughter, Avery, and future generations would not have to endure the mastectomy, chemotherapy and radiation treatment necessary to beat the disease. With that promise, and the unfailing support and dedication of 16 of her closest friends, Not My Daughter…find a cure now! was created. Last year’s event raised $50,000 for the Susan G. Komen For The Cure Miami/Fort Lauderdale Affiliate. This year’s goal is even higher.

“I was humbled and honored by the outpouring of support for Not My Daughter…find a cure now!” said Hostig, the chairwoman. “This year we hope to build upon that and raise more money and awareness as we continue the fight against breast cancer. Each contribution brings us closer to the ultimate goal of curing and preventing this disease before it reaches the next generation.” O

L For more information, visit notmydaughterfindacurenow.com.

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

COMING SOON IN OUR JANUARY 2012 HEALTH & FITNESS ISSUE

HEALTH & WELLNESS

PROFILES

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and educated clientele. Now you can introduce our discriminating readers to your unique practice and tell your story by taking advantage of The Boca Raton Observer’s Health & Wellness Guide, distributed in our

FACELIFT DOESN’T HAVE TO BE AN “F” WORD

January 2012 Health & Fitness Issue.

This special guide offers you the opportunity for an Editorial Spotlight—

Dr. Rafael C. Cabrera Of Plastic Surgery Specialists Of Boca Raton Takes The Fear Out Of Facial Rejuvenation

W

Dr. Rafael C. Cabrera

ithout question, our appearance is an

of aging” in mind: looseness of tissue, loss

surgery to achieve the balance of natural

important part of our self image.

of facial fat and quality of skin cover. Dr.

results and a short painless recovery.

When considering facial rejuvenation,

Cabrera is committed to flattering your

you should insist on an invisibly beautiful

best features and subtly reversing signs of

The best part: This can be done with sim-

result and impeccable safety, delivered

aging. We often hear people refer to the

ple pill sedation, local anesthesia, and an

by expert hands. This is not only what you

facelift as the “F” word, but it doesn’t have

overnight nurse stays with you in your own

should want and expect, but deserve.

“

home the first evening of surgery. In more

Plastic Surgery Specialists of Boca Raton is committed to excellence. Pure and simple, this resolution guides everything

We often hear people refer to the facelift as the “F” word, but it doesn’t have to be a dirty word.

”

they do. Dr. Cabrera’s personal surgical

than seven years, with more than 650

the perfect vehicle to reveal your expertise, services and philosophy.

These “informative profiles” will set you apart from others in your field and are the perfect complement to an effective marketing program.

aesthetic facial operations, Dr. Cabrera has an unparalleled safety record with zero anesthetic complications reported.

This will keep your loved ones happy and

techniques have evolved over the 15

to be a dirty word. Face lifting is an art. The

secure knowing your safety is always of

years since he completed his training with

art is in removing excess skin, restoring flat

paramount importance.

the “masters” at New York University Insti-

contours, and smoothing and rejuvenating

tute of Reconstructive Plastic surgery. He

the skin. Fat replacement and laser light are

Benefits of the procedure: Facial rejuve-

evaluates every patient with the “trinity

used concurrently with minimally invasive

nation performed by a Board Certified Plastic Surgery Specialist. Local anesthe-

Rafael C. Cabrera, M.D., FACS, Plastic Surgery Specialists of Boca Raton, is located at 951 N.W. 13th St., Suite 4A, Boca Raton. For more information, call 561-393-6400 or visit pssbocaraton.com.

sia together with one-pill sedation and no overnight stay. Recovery can be complete within 7-14 days. Who should get it: Anyone wishing to achieve natural, longlasting results utilizing the safest surgical and anesthetic approaches.

SPECIAL ADVERTISING SECTION

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WWW.BOCARATONOBSERVER.COM

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

Photo by Janis Bucher

around town ;HAPPENINGS

Sounds Good Think Pink Rocks Concert Raises Funds For Breast Cancer Research

W

hat could be better than a live concert featuring some of the music industry’s top headliners? A concert held for a great cause.

It’s in this spirit that Think Pink Rocks, a nonprofit 501(c)3 organization dedicated to the early detection of breast cancer and awareness of the BRCA gene for breast and ovarian cancer, is planning its fourth annual event in Boca Raton.

The concert, which will take place November 5th at the Count de Hoernle Amphitheater at the Centre for the Arts at Mizner Park, will feature artists Flo Rida, DJ Cassidy, Shontelle, Melanie Fiona, Ray J. and Boca Raton’s own “American Idol” semifinalist, Brett Loewenstern.

Think Pink Rocks is being presented

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by SRC Records/Universal (Boca Raton), with proceeds benefitting Memorial Sloan-Kettering Cancer Center in New York City, the Boca Raton Regional Hospital Women’s Center for Breast Care and other breast cancer research charities. In keeping with Think Pink Rocks’ wellness mission, this year’s concert will coincide with the second annual Wyland Living Green Fair, which is scheduled to take place November 5th and 6th at Boca Raton’s Mizner Park.

The nonprofit organization was conceived after Stephanie Robin, a 36-yearold Boca Raton mother of two small children, in 2004 was diagnosed with stage II breast cancer. She tested positive for the Breast Cancer Gene (BRCA) and underwent a double mastectomy with reconstruction, a total hysterecto-

T h e B o c a R at o n Ob s e r v e r

Flo Rida

my and months of chemotherapy. The cancer returned to her lungs and is now in stage IV. Robin is receiving monthly treatment at Memorial Sloan-Kettering and the tumors have decreased in size by 90 percent.

Robin and friends Elizabeth Weprin, Kathy Fleishman and Amy Seidman establishedThink Pink Rocks. Seidman also is a breast cancer survivor—thanks to early detection, she was diagnosed in

January 2000 with Intraductal Breast Cancer and had a mastectomy and has been cancer-free for a decade. For the fourth year the ladies, working with Steve Rifkind, SRC Records/Universal (Boca Raton) and producer Kelley Lee, have organized the Think Pink Rocks concert to benefit breast cancer research charities. O

i For more information, call 888-612-4190 or visit thinkpinkrocks.com.

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around town HAPPENINGS

CELLULITE BE GONE Sanctuary Medical Aesthetic Center Now Offers Bella Contour Treatment

S

anctuary Medical Aesthetic Center in Boca Raton now offers Bella Contour, the latest cellulite reduction treatment. The center is one of the few doctors’ offices and aesthetic medical centers in the country—and the first in Florida—to carry the Bella Contour machine, which was developed in Israel.

The way the pain-free procedure works: A technician attaches four electrodes to the treatment area and uses a warm ultrasound wand to gently massage the area. The last step is a lite vacuum suction. One treatment takes 43 minutes and the patient sees immediate improvements, experts say. Research studies on the safety and effectiveness of Bella Contour in this country have shown that a series of two weekly treatments over a four-week period is typically needed to produce significant results.

“Bella Contour has been used on patients throughout the world, giving them a more sculpted appearance, tighter skin, reduced cellulite and reduced circumference.”

– Jason Pozner, M.D.

“Bella Contour has been used on patients throughout the world, giving them a more sculpted appearance, tighter skin, reduced cellulite and reduced circumference,” said Jason Pozner, M.D., the center’s co-founder and medical director. “We can now offer patients in the United States the kinds of results they have been seeing in other countries for several years.”

A company called Real Aesthetics makes the Bella Contour system, which the U.S. Food and Drug Administration cleared for the temporary reduction of cellulite, relief of muscle spasms and temporary improvement of local blood circulation.

In addition to reducing cellulite, studies with the machine show that it can reduce the circumference around the abdomen as well. The treatment also can be performed on love handles, thighs, buttocks, arms, knees and male breasts.

The system relies on a combination of ultrasound technology, electrical stimulation and vacuum massage to reduce cellulite without surgery. Real Aesthetics recently began distributing the device to select dermatologists, plastic surgeons and aesthetic medical centers across the United States. O

L For more information, call 561-886-0970 or visit smacboca.com.

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PARTY WITH PURPOSE Florida Atlantic University Black-Tie Gala Celebrates 50 Years Of Service

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t’s been a banner year for Florida Atlantic University: 2011 marks the school’s 50th anniversary of receiving initial funding from the Florida Legislature. To celebrate this milestone, FAU will host the “50 on the 50” black-tie gala at the Boca Raton campus’ new 30,000-seat football stadium on Oct. 29th at 6 p.m.

The event will serve as a fundraiser for scholarships while providing an opportunity for FAU’s friends and supporters to get involved in the festivities.

The university opened its doors in 1964 as the fifth institution in Florida’s State University System. It was built on the site of Boca Raton Army

Air Field, the only airborne radar training facility operated by the U.S. Army Air Corps during World War II. The base opened in October 1942 and was used to teach radar operation to thousands of airmen. By the 1950s, the war was over, the base had been closed and America faced new challenges, including the first wave of Baby Boomers seeking higher education in record numbers. The federal government deeded a portion of the airbase site to the state of Florida specifically to permit the construction of a public university. FAU originally served upper-division and graduate students exclusively.

In October 1964, President Lyn-

FAU President Mary Jane Saunders with Richard and Barbara Schmidt

don Baines Johnson officiated at FAU’s dedication, making the college one of few to be so honored by a sitting chief executive of the United States. In 1984, the student body expanded to include freshmen and sophomores. Today, FAU serves more than 28,000 undergraduate and graduate students on seven modern campuses and sites.

Ranked as a High Research Activity institution by the Carnegie Foun-

dation for the Advancement of Teaching, FAU is carrying out 21st century research in areas that include biomedicine, biotechnology, marine science and ocean engineering. In 2010, FAU established the Charles E. Schmidt College of Medicine, which welcomed its first students this fall. O

L For more information, call 561-297-3010 or visit fau.edu/50th.

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OCTOBER 2011

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DR. DEMARCHI now offers Restylane-L™ Injectable Gel and Perlane-L™ Injectable Gel with 0.3% lidocaine The Restylane® Injectable Gel and Perlane® Injectable Gel you know and trust are combined with a local anesthetic (lidocaine) to help reduce discomfort.a

Nasolabial folds before a

After 3 mL of Restylane.

Individual results may vary.

In clinical studies evaluating the Restylane family of products, Restylane-L® and Perlane-L® demonstrated less discomfort at injection and up to one hour later compared to Restylane and Perlane, respectively.

The Restylane family of products includes Restylane, Restylane-L, Perlane, and Perlane-L. These products can be used individually to add volume and fullness to the skin to correct moderate to severe facial wrinkles and folds, such as the lines from your nose to the corners of your mouth (nasolabial folds). Ask your healthcare professional which is right for you.

Important Safety Considerations for the Restylane family of products Products in the Restylane family should not be used by people with previous bad allergies, particularly to certain microorganisms known as gram-positive bacteria, or by people with previous bad allergies to drugs that have required in-hospital treatment. These products should not be used by people with bleeding disorders. Injections should not be made anywhere except the skin or just under the skin. Restylane-L and Perlane-L should not be used by people with a known allergy to lidocaine.

Use of products in the Restylane family at the site of skin sores, pimples, rashes, hives, cysts, or infection should be postponed until healing is

complete. Use of the products in these instances could delay healing or make your skin problems worse. After your treatment, you might have some swelling, redness, pain, bruising, and tenderness. This will normally last less than seven days. In rare circumstances, the doctor may inject into a blood vessel, which can damage the skin. Although rare, red or swollen small bumps may occur. If you have had facial cold sores before, an injection can cause another outbreak. To avoid bruising and bleeding, you should not use the products if you have recently used drugs that thin your blood or prevent clotting. If you are pregnant, breastfeeding, or under 18 years, you should not use products in the Restylane family.

Patients should be limited to 6.0 mL per treatment. The safety or effectiveness of products in the Restylane family for the treatment of anatomic regions other than nasolabial folds have not been established in controlled clinical studies.

The Restylane family of products is available only through a licensed practitioner. Complete product and safety information is available at www.RestylaneUSA.com.

William M. DeMarchi, MD PA 9878 Clint Moore Rd Ste 202 Boca Raton, FL 33496 561-451-2454

Get 10% OFF your treatment with Restylane-L or Perlane-L. THE PATIENT AND ANY OTHER PERSON RESPONSIBLE FOR PAYMENT HAS A RIGHT TO REFUSE TO PAY, CANCEL PAYMENT, OR BE REIMBURSED FOR PAYMENT FOR ANY OTHER SERVICE, EXAMINATION, OR TREATMENT THAT IS PERFORMED AS A RESULT OF AND WITHIN 72 HOURS OF RESPONDING TO THE ADVERTISEMENT FOR THE FREE, DISCOUNTED FEE, OR REDUCED FEE SERVICE, EXAMINATION, OR TREATMENT.

Call our office today to learn more about Restylane-L and Perlane-L. Not valid with any other offer.

Restylane, Restylane-L, Perlane and Perlane-L are registered trademarks of HA North American Sales AB.

APB 11-009C 07/31/12

around town ;HAPPENINGS

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t’s back: The 22nd Annual Chris Evert/Raymond James Pro-Celebrity Tennis Classic will take place November 12th and 13th at the Delray Beach Tennis Center, with the annual Gala taking place at The Boca Raton Resort & Club.

For more than two decades tennis legend and South Florida philanthropist Chris Evert has hosted the event, which since 1989 has raised more than $19 million to help abused and neglected children in South Florida.

Chris Evert Charities partners with the Ounce of Prevention Fund of Florida, a public-private partnership in conjunction with the state of Florida to raise money supporting programs for at-risk children.

Among the celebrities scheduled to appear at this year’s event are actors Jeffrey Donovan, star of the hit TV show “Burn Notice,” Scott Foley, who is currently appearing in the popular TV drama “Grey’s Anatomy,” awardwinning TV and film actor Christian Slater, NBC “Today” host Hoda Kotb and award-winning film actress Elisabeth Shue.

Christian Slater

Elisabeth Shue

Jeffrey Donovan

For more than two decades tennis legend and South Florida philanthropist Chris Evert has hosted the event, which since 1989 has raised more than $19 million to help abused and neglected children in South Florida.

The annual Chris Evert Pro-Celebrity Gala will feature an evening of music, silent and live auctions, and dinner and dancing. Past featured entertainers have included Natalie Cole, Gloria Estefan, Kenny Loggins, Kool and the Gang, The Commodores and Gladys Knight.

Sponsors supporting the 2011 event include Raymond James Financial, Broward Health Chris Evert Children’s Hospital, The Boca Raton Resort & Club, City of Delray Beach, South Florida Sun-Sentinel, Signature Flight Support, Clear Channel Radio, the PlaneSense fractional program, Rolex, Wyndham Deerfield Beach Resort, Palm Beach Rattan, Kraftwerk K9, Printzilla, Boca Raton Marriott at Boca Center, Merle Wood & Associates, Hilton Garden Inn Boca Raton, Inspirations Teen Rehab, Rooms to Go, Ken-Rose Catering, Marchon Eyewear, WPTV-Channel 5, Palm Beach Ice Works and Lincoln. O

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i For more information, call 561-394-2400 or visit chrisevert.org.

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around town

Tee Time PROPEL To Hold 3rd

Annual Golf Tournament To Aid Economically Challenged Communities

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ROPEL (People Reaching Out to Provide Education and Leadership), a private notfor-profit 501(c)3 organization dedicated to servicing Palm Beach County’s economically challenged communities, will hold its 3rd Annual Golf Classic on October 20th at the Boca Lago Country Club.

The event is being co-chaired by Matthew J. Kutcher, CFP and Ingrid Fulmer, both of whom sit on the PROPEL board. Kutcher is the Director of Private Banking for Credit Suisse Securities, and Fulmer has been a commercial real estate professional in Boca Raton for more than 25 years.

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THE BUSINESS & WEALTH ISSUE

ARTISTIC ASYLUM

CREATIVE COMPANIES THAT GO WITH THE FLOW

EXECUTIVE DECISION HOW TO LAND A HIGH-PAYING JOB IN A POOR ECONOMY

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Brand DONALD TRUMP TALKS ABOUT FAMILY, BUSINESS AND—DARE WE SAY IT? —ACTUALLY RUNNING FOR PRESIDENT

Please send credentials to hr@bocaratonobserver.com No phone calls please

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The tournament format will feature a four-person scramble with many exciting contests and prizes. A hole-in-one contest will offer players the chance to win trips to Hawaii and Pinehurst, and the chance to win a luxury car from Luxury Cars of Boca. In addition, there will be closestto-the-pin and longest drive contests along with raffle prizes and a golfer gift package.

After the tournament, a cocktail party will feature an open bar, as well as silent and live auctions.

Registration and a barbecue lunch start at 11 a.m., followed by a shotgun start at noon. The posttournament cocktail party starts at 5 p.m.

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The tournament format will feature a four-person scramble with many exciting contests and prizes.

PROPEL strengthens and stabilizes the functioning of those at-risk through a variety of multi-faceted services and works to provide GED preparation classes for high school dropouts, facilitates crime prevention and intervention, and presents avenues to prevent technical and financial illiteracy. The organization’s mission is to promote empowerment among youth, families and communities. O

i For more information, call, 561-366-4705 or visit propelourfuture.org.

THE DONNA KLEIN JEWISH ACADEMY EAGLES ATHLETICS BOOSTER CLUB PRESENTS ITS

Sixth Annual Tennis Extravaganza WITH SPECIAL GUEST CHRIS EVERT AT BROKEN SOUND COUNTRY CLUB JOIN US MONDAY, NOVEMBER 14, 2011 FOR AN EXCITING MORNING! Doubles Matches, Lunch, Raffles & Prizes For more information call the DKJA Development Office at

561-852-5007

DKJA's Sixth Annual Tennis Extravaganza will welcome special guest and international tennis phenomenon Chris Evert.

Donna Klein Jewish Academy Development Office 9701 Donna Klein Boulevard Boca Raton, FL 33428

OCTOBER 2011

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YOU’RE INVITED December 9th, 2011 Woodfield Country Club, Boca Raton, Florida

The Ultimate ‘70’s Birthday Party!

Benefitting Florence Fuller Child Development Centers Co-chairs: Rosa & Francis Feeney and Stacey & Evan Packer Lifetime Community Honoree: Junior League of Boca Raton Community Partner: Club Managers Seminole Region Charity Committee

COMMITTEE Kathy Adkins Senada Adzem Linda Behmoiras Rosa Feeney Karen Foreman Christina Haligman Peggy Henry

Heidi Johnson Lauren Johnson Amy Kazma Loren Lins Neil Meany Tiffany McDonnell Carol Molnar Stacey Packer

Petula Pezaris Hiromi Printz Amy Ross Robin Rubin Carrie Rubin Patricia Wallace Rhoda Warren Denise Zimmerman

Tickets $250. All proceeds benefit Florence Fuller Child Development Centers, serving under-privileged children in Boca Raton for 40 years.

For information, visit ffcdc.org or call 561.391.7274, ext. 128

HAPPENINGS

10.11 October 9 Legendary rock musician Peter Frampton may have turned 61 this year, but he can still tear down the house. Raised in London, Frampton taught himself to play guitar, attended the Bromley Technical School with classmate David Bowie (with whom he’d later tour and record) and at age 18 co-founded the successful band Humble Pie. He recorded a handful of solo albums, but it was his fifth, the electrifying Frampton Comes Alive! that became one of the world’s top-selling records of all time (hits included “Do You Feel Like We Do,� known for its talking guitar sound, “Show Me the Way� and “Baby I Love Your Way�). During his 2011 tour, he’ll perform his classic songs, as well as tunes off his latest album, Thank You Mr. Churchill.

Catch Frampton’s performance at Hard Rock Live, where the show starts at 7 p.m.

venues Adrienne Arsht Center for the Performing Arts of Miami-Dade County 1300 Biscayne Blvd., Miami, 305-949-6722; arshtcenter.org OCTOBER 25-30 “The Addams Family�

Show times vary.

AmericanAirlines Arena 601 Biscayne Blvd., Miami, 786-777-1000; aaarena.com OCTOBER 14 Adele Show begins at 8 p.m.

OCTOBER 22 Enrique Iglesias “Euphoria Tour�

Show begins at 7 p.m.

CONCERTS SPORTING EVENTS LECTURES ART EXHIBITS PLAYS AND SO MUCH MORE OCTOBER 2011

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HAPPENINGS

10.11 AutoNation® IMAX® Theater Museum of Discovery & Science, 401 S.W. Second St., Fort Lauderdale, 954-467-6637; mods.org OCTOBER 1-31 “Sea Rex: Journey To A Prehistoric World 3D” Show times vary.

BankAtlantic Center One Panther Parkway, Sunrise, 954-835-7469; bankatlanticcenter.com OCTOBER 26 Josh Groban “Straight To You Tour” Show begins at 7:30 p.m.

Bayfront Park 301 N. Biscayne Blvd., Miami, 305-358-7550; bayfrontparkmiami.com OCTOBER 15 16th Annual Komen Miami/Fort Lauderdale Race For The Cure Registration begins at 6 a.m.

Cruzan Amphitheatre 601-7 Sansbury’s Way, West Palm Beach; 561-795-8883; livenation.com OCTOBER 15 Toby Keith With Eric Church And JT Hodges Show begins at 7 p.m.

OCTOBER 18 Dolly Parton Show begins at 8 p.m.

Parker Playhouse 707 N.E. Eighth St., Fort Lauderdale, 954-462-0222; parkerplayhouse.com OCTOBER 20 Lucinda Williams Show begins at 8 p.m.

Hard Rock Live Seminole Hard Rock Hotel & Casino, 1 Seminole Way, Hollywood, 954-797-5555; hardrocklivehollywoodfl.com OCTOBER 9 Peter Frampton Show begins at 7 p.m.

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Sun Life Stadium 2269 Dan Marino Blvd., Miami Gardens, 305-623-6100; sunlifestadium.com OCTOBER 23 Miami Dolphins Football Game begins at 1 p.m.

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

SWEET SOUND: k.d. lang and The Siss Boom Bang perform October 8th at The Raymond F. Kravis Center for the Performing Arts

The Broward Center for the Performing Arts 201 S.W. Fifth Ave., Fort Lauderdale, 954-462-0222; browardcenter.org OCTOBER 4-16 “RAIN: A Tribute To The Beatles” Show times vary.

The Fillmore Miami Beach at The Jackie Gleason Theater 1700 Washington Ave., Miami Beach; 305-6737300; livenation.com OCTOBER 8 Andres Calamaro Show begins at 8:30 p.m.

The Raymond F. Kravis Center for the Performing Arts 701 Okeechobee Blvd., West Palm Beach, 561-832-7469; kravis.org OCTOBER 8 k.d. lang And The Siss Boom Bang Show begins at 8 p.m.

events

OCTOBER 4 Florida Panthers Face-Off Gala Mix, mingle and dine with the Florida Panthers team, coaches and executives. Presented by the Florida Panthers Foundation. Takes place at Hyatt Regency Pier Sixty-Six in Fort Lauderdale. Starts at 7 p.m. For more information, call 954-835-7715 or visit panthersfoundation.org.

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HAPPENINGS

10.11 October 6 24th Annual Woman Volunteer Of The Year Luncheon And Fashion Show The Junior League of Boca Raton presents this lunch and fashion show featuring the best of Saks Fifth Avenue’s fall collections. Takes place at The Boca Raton Resort & Club in Boca Raton. Starts at 10:30 a.m.

For more information, call 561-6202553 or visit jlbr.org.

October 8 Motorcycle Ride For Think Pink Rocks Start the ride at Palm Beach Harley-Davidson in West Palm Beach and end at Wylder’s Waterfront Grille and Marina in Jupiter Pointe. An after-party will feature the JCB Blues Band and a bike wash courtesy of the International Bikini Team. Starts at 10 a.m. For more information, call 561-818-4424 or visit thinkpinkrocks. com.

October 10 2nd Annual Not My Daughter Shopping Boutique And Luncheon Enjoy a day of shopping, feasting, entertainment, raffles and a silent auction. Takes place at the Heron Bay Marriott in Coral Springs. Benefits Susan G. Komen for the Cure Miami/ Fort Lauderdale Affiliate. Starts at 10 a.m. For more information, call 954-263-6429 or visit notmydaughterfindacurenow.com.

October 12 40 And Fabulous Alene Too Luncheon And Fashion Show An afternoon of fun and fashion featuring designer Rachel Zoe’s new line. Proceeds benefit Florence Fuller Child Development Centers. Takes place at Spin in Boca Raton. Starts at noon. For more information, call 561-391-7274.

October 12 38th Annual Women Of Distinction Awards Breakfast A distinguished breakfast presented

by Soroptimist International of 142

Boca Raton/Deerfield Beach. Takes place at Boca West Country Club in Boca Raton. Starts at 7:30 a.m.

For more information, call 561-9012588 or visit soroptimist4women.org.

October 13 Boca Raton Woman’s Club Benefit Luncheon A lunch featuring guest speaker Jilliane Hoffman, author and former Florida Assistant State Attorney. Takes place at Via Addison Country Club in Boca Raton. Proceeds benefit Aid to Victims of Domestic Abuse (AVDA). Starts at 11:30 a.m. For more information, call 561-368-2207.

October 14 Toasts, Tastes And Trolleys Join the Boca Raton Historical Society for an evening of Champagne and appetizers, followed by a trolley trip to several sites for dinner-by-the-bite and culminating with dessert and dancing at The Boca Raton Resort & Club. Starts at 6 p.m. For more information, call 561-395-6766 or visit bocahistory.org.

October 15 21st Annual Celebration

By The Sea An evening of gourmet dining, fine wines, dancing, live music and a silent auction. Presented by Hospice by the Sea. Takes place at the Delray Beach Club in Delray Beach. Starts at 5:30 p.m. For more information, call 561416-5007 or visit hbts.org.

October 15 Yogapalooza A day of door prizes, giveaways and yoga sessions. Proceeds benefit the American Cancer Society’s Making Strides For Breast Cancer. Takes place at The Loft At Congress in Boca Raton. Starts at 8:30 a.m. For more information, call 561-716-5994 or visit theloftatcongress.com.

T he B o c a R at o n Obser v er

October 15 2nd Annual Saints & Sinners Charity And Anniversary Party Expect a glamorous night of decadent food, cocktails, a deejay battle, silent auction and body opera performance.

Hosted by PeterMark Salon.

Proceeds benefit the Make-A-Wish Foundation of Southern Florida.

Takes place at The Arts Garage in Delray Beach. Starts at 7:30 p.m. For more information, call 305-962-7273.

October 17 After Hours For Women: Swirl. Sip. Savor.

A social group wine tasting and tips from a professional sommelier.

Presented by the Dorothy Seaman Department of Women’s Philanthropy of the Jewish Federation of South Palm Beach County. Takes place in a private home. R.S.V.P. required. Starts at 6:45 p.m. For more information, call 561-852-3142 or visit bocafed.org.

October 15-16 Live At Lynn Presents Clint Holmes A concert by Clint Holmes, named “Entertainer of the Year” in Las Vegas and Atlantic City. Takes place at Lynn University’s Keith C. and Elaine Johnson Wold Performing Arts Center in Boca Raton. Show times vary. For more information, call 561-237-9000 or visit lynn.edu.

October 17 Singles 55+ To Celebrate Sukkot With Wine And Appetizers A mixer open to Jewish singles 55 and over. Takes place at B’nai Torah Congregation in Boca Raton. Starts at 5:30 p.m. For more information, call 561-392-8566 or visit bnai-torah.org.

October 16 Gold Coast Down Syndrome Buddy Walk A family-friendly fundraising walk followed by children’s activities, a silent auction and raffle prizes. Takes place at John Prince Park in Lake Worth. Starts at 7 a.m. For more information, call 561-912-1231 or visit goldcoastdownsyndrome.org.

October 19 6th Annual Komen For The Cure Pink Ribbon Luncheon A fundraiser featuring keynote speaker Eric Brinker. The topic: “Not For Women Only; Men Get Breast Cancer Too.” 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 20-23 Designer Clothes Charity Drive Indulge in a shopping spree for a good cause. Proceeds benefit Think Pink Rocks. Takes place at Old School Square in Delray Beach. Start times vary. For more information, call 610-772-0155.

October 20 “Broadway & Beyond” An evening of Broadway tunes featuring singer Mary D’Arcy and Karl Jurman, conductor and musical director of “The Lion King.” Takes place at Centre for the Arts at Mizner Park in Boca Raton. Starts at 7:45 p.m. For more information, call 561-368-3808.

October 21-22 Inaugural Meet Me On The Promenade Downtown Boca Event A free event featuring art showcases,

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10.11 attractions, pet-friendly activities and more. Takes place at the promenade and connecting areas in downtown Boca Raton.

Times vary. For more information, call 561392-5166 or visit downtownboca.org.

OCTOBER 22 Halloween In The Hammock Beware of spiders, snakes and other surprises that remain hidden in the hammock!

Scary Halloween fun. Takes place at Gumbo Limbo Nature Center in Boca Raton. Starts at 6:30 p.m. For more information, call 561-338-1473 or visit gumbolimbo.org.

OCTOBER 24 14th Annual Boca Raton Regional Hospital Golf Tournament A challenging golf tournament featuring a premium amenity package, pre-tournament brunch, on-course lunch and an awards dinner. Presented by JM Lexus. Takes place at the Boca West Country Club in Boca Raton. Starts at 7 a.m. For more information, call 561-955-3249 or visit brrh.com.

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The creative world of Kenneth F. Michael 561-373-4981 cell | kfminvestments@aol.com Delray Beach, FL 33445 144

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

OCTOBER 27-29 Olde Tyme Picture Show Haunted Tour Expect vampires, mummies, werewolves and other creatures that go bump in the night. Special effects and actors make this a Halloween haunted house not to be missed.

Takes place at Sugar Sand Park in Boca Raton. Starts at 6 p.m. For more information, call 561-347-3900 or visit sugarsandpark.org.

OCTOBER 28 8th Annual Boca Raton Regional Hospital Go Pink Luncheon “Go Pink In The City” is the luncheon’s theme, featuring guest speaker Kristin Davis, known for her role as Charlotte in “Sex and the City.” Takes place at The Boca Raton Resort & Club in Boca Raton. Starts at 11 a.m. For more information, call 561955-4142 or visit brrh.com.

OCTOBER 29 Florida Atlantic University’s 50th Anniversary Gala A black-tie affair featuring fine food and drinks, entertainment and a silent auction. Takes place at FAU’s new stadium. Starts at 6:30 p.m. For more information, call 561-297-3000 or visit fau.edu. O

flash HAPPENINGS

UNICORN CHILDREN’S FOUNDATION ORIENT EXPRESS GALA A celebratory crowd of 400 revelers joined Grand Honorary Host Donald Trump at Mara-Lago in Palm Beach to enjoy a decadent evening for a good cause. The Orient Express Gala raised more than $500,000 for Unicorn Children’s Foundation programs, which help children with developmental and learning disorders.

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1/ Lucie Arnaz and Jim & Mary Lynn Bartolomeo 2/ Evie Krancer and Donald Trump 3/ Constanta & Emanuel Melman 4/ ML Bedowitz, Elisabeth Dalfen, Phyllis Sandler, Doris Taxin and Judy Marder 5/ Lori & Dr. Rafael Cabrera 6/ Cindi & Dr. Stuart Krost 7/ Renata Moulavi, Lucie Arnaz and Dr. Sasson Moulavi 8/ Richard Kayne and Joanne Gabay

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Check out Flash Zone at bocaratonobserver.com for more event photos

Photos by Janis Bucher

flash HAPPENINGS

WXEL 8TH ANNUAL WOMEN WITH WISDOM AND WINGS LUNCHEON Distinguished locals turned out for the WXEL Garnet Society’s annual luncheon at the Mar-a-Lago Club in Palm Beach, where the afternoon featured guest speakers, an awards presentation and a fashion show featuring the styles of Tory Burch.

1/ Sherry Moss, Dr. Lourdes Cowgill, Haley Moss, Rick Moss and Estes Carns 2/ Lou Cammarata, Debra Tornaben and Marion Cammarata 3/ Dorothy Sullivan and Wendy Roberts 4/ Joan Spadafina-Phelps, Dick Robinson and Herme de Wyman Miro 5/ Lauren Kesonen and Rene Kesonen 6/ Roxanne Stein and Ellen Huxley-Laffer 7/ Heidi Johnson, Peggy Henry, Rhoda Warren and Anne Penny

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Don’t take the girls for granted.

October is Breast Cancer Awareness Month, so if you really love them, now is the perfect time to get a mammogram. And while you’re at it, phone a girlfriend, your mother, daughter, sister, or cousin and remind her to schedule a mammogram, too. Because when it comes to breast health, it’s all about The Girls.

loveyourgirls.com

To schedule your mammogram, please call 1.866.904.WBMC (9262).

Did you know that approximately one in two women over age 50 will break a bone because of osteoporosis?

To schedule a complimentary bone density screening* and/or to receive your Love Your Girls ribbon car magnet, call 1.866.904.WBMC (9262) WES T BOC A MED

ICAL CEN TER

m WestBocaMedCtr.co

*Screening consists of a heel scan to measure bone density levels. An appointment must be made during October 2011 to receive complimentary screening.

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Photos by Janis Bucher

HAPPENINGS

3rd Annual Success For Kids Benefit Luncheon More than 240 prominent Palm Beach County citizens gathered at The Boca Raton Resort & Club for a delicious lunch, silent auction and a fashion show. The event raised more than $93,000 for Success For Kids, Inc., a nonprofit group dedicated to empowering at-risk youth.

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1/ Mayor Susan Whelchel, Rhoda Warren, Neil Meany and Anne Penny 2/ Dr. Robert Willix, Jr., France Hinners, Sarah Ricci and Virginia Rodriguez 3/ Linda Ditsky, Lucille Kall, Barbara Pezzlo, Marlene Hurwitz and Karen Hrapchak 4/ Anne Penny, Rhoda Warren and Dr. Laura Skellchock 5/ Skeets Friedkin, Nancy Landry and Gladys Schwadron 6/ CarolAnn Johnsenn, Karen Picciano and Iris Phelps 7/ Shari Post, Penny Gubbay and Leslie Salk 2

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<28 '21·7 .12: -$&." :(// ,7·6 $%287 7,0( <28 ','

JODY JACK & CO.

BOCA’S NEW SALON SENSATION

(QMR\ 2)) DQ\ VHUYLFHV RU 2)) DQ\ VHUYLFHV 2))(5,1* +$,5 )($7+(56

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ZZZ MRG\MDFNDQGFR FRP * Sunday thru Tuesday Only | Select Stylists/Colorists | First Time Clients | One per Customer Please | Cannot be Combined with any other Offer | Offer Valid only in October

flash HAPPENINGS

JAFCO SOUTH PALM BEACH CHAPTER ANNUAL MOTHER’S DAY LUNCHEON More than 400 supporters attended the JAFCO South Palm Beach Chapter’s Annual Mother’s Day Luncheon, which featured fine food, a silent auction, a raffle and a fashion show. The event raised $380,000 for JAFCO (Jewish Adoption & Foster Care Options), a nonprofit organization that helps abused and neglected children.

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1/ Alyssa Miller, Chris Miller and Kristin Miller 2/ Halina Campos, Jennifer Lovitz and Jacqueline Nathan 3/ Joan Hauser, Allison Hauser and Phyillis Singer 4/ Courtney Levin, Joyce Robinson and Ilene Stein 5/ Chicky Chaset and Marla Rosen 6/ Mia Brattaa and Monica Sims 7/ Elanor Weinstein and Michelle Ross

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Introducing the head turning, jaw dropping, eyebrow raising 21st Century Beetle.

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now & noteworthy

at home

HOTWHEELS 2012 AUDI A7

Audi introduces you to a world where sport meets luxury, with the all-new 2012 Audi A7. The A7 stays true to Audi’s innovative design and contour in automotive luxury. This vehicle serves as a practical family sedan with the feel of an exotic sports car.

Signature Audi elements such as the MMI Interface, features ground-breaking technology including a center console rotary dial, fingertip handwriting recognition and Google Earth navigation satellite imagery; placing real time traffic, gas prices and weather information at your fingertips. Also featured on the Audi A7 is newly developed engine technology that combines fuel injection and supercharging, giving the engine V8 capabilities in a V6 shell, with no increase in fuel consumption. The 2012 Audi A7 stands in a class of its own.

AT A GLANCE: BASE PRICE: $60,125 Audi Coral Springs is located at 5555 N. State Road 7, Coral Springs. For more information, call 954-509-8960.

310hp/325 lb/ft@2900 rpm ❙ 0-60 4.9 seconds ❙ Top speed 155

Promotion

OCTOBER 2011

155

now&noteworthy THE BOCA RATON OBSERVER’S

Jody Jack & Co. Salon In Boca Raton Gives Free Back-To-School Haircuts For Kids In Distress Jody Jack & Co. is a new full-service salon owned by celebrity hair colorist Jody Jack and her partner Kelly Scalone, who organized this event. Kids in Distress brought a group of 24 kids from their Fort Lauderdale location. Parents of foster children in Palm Beach County were also invited to bring their kids to the salon for free back-to-school haircuts. Jody Jack & Co., St. Andrews Plaza, 21090 St. Andrews Blvd., Boca Raton, 561-391-7545; jodyjackandco.com.

Michael Yormark, Jarett Levan and Dale Tallon

BankAtlantic Executive Dinner Series Event BankAtlantic held an Executive Dinner Series Event for 25 local CEOs and business executives at the Mustard Seed Bistro in Plantation. Jarett Levan, CEO of BankAtlantic, hosted the event and Michael Yormark, President/Chief Operating Officer of the Florida Panthers and Dale Tallon, Executive Vice President and General Manager of the Florida Panthers, were the special guest speakers for the evening. BankAtlantic, 2100 W. Cypress Creek Rd., Fort Lauderdale, 954-940-6347; bankatlantic.com.

Jody Jack, owner; Kelly Scalone, owner; Halla R. Steiner, Director of Foster Care, Palm Beach; Lorenza Batista, foster mom and her foster daughter Ana Batista

Marzia G. Designs, Europe’s Hottest Neckwear Designer, Now Available In The United States For The First Time Each and every one of Marzia G. Designs is meticulously handcrafted so that no two pieces are alike, making her neckwear truly one-of-a-kind wearable art. Marzia G. Designs are available online at marziag.com and in-store at the following locations; Dominique Boutique, Coral Gables; Rocks & Tocks, The Ritz Carlton, Palm Beach and P. Goodkin Jewelers in Palm Beach.

Left to Right: Mark R. Dissette, Senior Vice President; Dr. Patrick Taylor, President and CEO; Syndee Schwartz, Associate of the Year and Luisa Gutman, Senior Vice President and Chief Human Resources Officer

Holy Cross Hospital Names 2010-2011 Associate Of The Year Recognized for her passion toward patients, her eagerness to learn and her commitment to the Holy Cross Hospital mission, Boca Raton resident Syndee Schwartz has been named the Holy Cross 2010-2011 Associate of the Year.

Schwartz, a Holy Cross Associate for more than 16 years, serves as senior physical therapist in outpatient services in the hospital’s physical medicine and rehabilitation department. Holy Cross Hospital, 4725 N. Federal Hwy., Fort Lauderdale, 954-771-8000; holy-cross.com.

Promotion

“Remember To Care” Alzheimer’s Awareness Week At The Volen Center Every 69 seconds another American develops Alzheimer’s disease. Most likely you or someone you know is dealing with the challenges of caring for a loved one with Alzheimer’s. The Volen Center wants you to be prepared and positioned for success. Education and awareness are two key components for dealing with Alzheimer’s disease and The Volen Center has dedicated an entire week to raising awareness and educating the community about the disease and other dementiarelated disorders. Join The Volen Center October 31st through November 4th for a week of daily lectures, workshops, musical performances and a candlelighting ceremony dedicated to those who’ve been impacted the disease.

G. Richardby Cohen, M.D. The Volen Center, 1515 W. Palmetto Park Rd., Boca Raton, 561-3958920; maevolen.com.

MEET ME ON THE D O W N T O W N B O C A TWO NIGHT-ONE DAY FEST FEATURING DOWNTOWN BOCA’S BEST

OCTOBER 21-22, 2011

FREE family-friendly community festival-style street-filling event presented by Downtown Boca and open to all South Florida residents and visitors EVENT HUB: SANBORN SQUARE (On Federal Hwy. Between E. Palmetto Park Rd. & N.E. 2nd St.)

FRIDAY

Night 6:00 p.m. – 10:00 p.m.

Opening night festivities, include: • Official ribbon-cutting ceremony to dedicate the newly renovated “Pedestrian Promenade” • Debut of the “official” Downtown Boca Bop Community Line Dance, presented by the Fred Astaire Dance Studio-Boca Raton and open to everyone who wants to line dance with the community through the streets of the Promenade! Visit ww.downtownboca.org for video of line dance step lessons.

• Family Activities • Segway Obstacle Course Challenge • Live music by the band BulleTt • Retail and dining discounts, special menus and cocktails, and extended hours at participating Downtown Boca shops and restaurants • Plenty of free parking with complimentary trolley transportation at various stops throughout Downtown Boca from Royal Palm Place to Mizner Park.

SATURDAY

Graphic Design By Kaye Communications, Inc.

10:00 a.m. – 10:00 p.m.

PREMIER SPONSORS

GOLD SPONSORS

SILVER SPONSORS

• American Cancer Society’s 10th Annual “Making Strides Against Breast Cancer Walk” (7:00 a.m. registration) • Sip & Stroll Around Downtown Boca • Cruz-N-Downtown Boca Exotic & Classic Car Show • Live Entertainment • Family & Sports Zones • Boca Raton GreenMarket • Art Attack Artists & Crafters Village Art Expo • Walking & Segway Tours • Community Corner Nonprofit Showcase • Health-Full Community Pavilion • “Picture Downtown Boca” Photography Competition & Projected Exhibition With Fan Voting • Popular Gourmet Truck Expo • Special Promenade Shopping Discounts and Dining Deals • Chances To Win vacations, gift certificates, jewelry, a car, and more!

• Evening “Dancin’ In The Streets” Promenade Party • Plenty of free parking with complimentary trolley transportation at various stops throughout Downtown Boca from Royal Palm Place to Mizner Park

W W W. D O W N T O W N B O C A . O R G

at home

the local real estate report

SUBDIVISION

ADDRESS

BUYER

SELLER

BEL MARRA

801 COVENTRY ST

DE BARROS LEONARD G

SPADAVECCHIA DOMINICK

BLUE INLET

3068 NE 6TH DR

BESSIO ANDREW

LOLLI LEO A

SALE

PRIOR

PRIOR

PRICE

SALE PRICE

SALE DATE

$1,260,000

$1,100,000

27-JAN-10

$495,000

$35,000

01-JAN-78

$1,390,000

29-JUL-05

$611,077

23-JUN-08

$2,650,000

$750,000

01-JUN-99

$488,000

17-NOV-03

BLUE INLET

3125 NE 7TH DR

SPADAVECCHIA DOMINICK

MIKITA MICHAEL R

$585,000

BOCA BAY COLONY

760 NE 73RD ST

CASSIN ERICA

JOHNSON THOMAS P

$925,000

BOCA FALLS

21674 ABINGTON CT

BENNETT ANDREA C

EISENBERG LISA

$440,000

BOCA GROVE PLANTATION

7972 MANDARIN DR

ARDREY CARMEL R

LEAL MILAGROS PEREZ

$455,000

BOCA ISLES NORTH

10529 MAPLE CHASE DR

DIODATO JILL

VERGONA PATRICIA A

GOLDEN HARBOUR

610 GOLDEN HARBOUR DR

KORNSPAN SUSAN F

FEAGLES LOUIS

13-JUL-07 25-FEB-03

$463,000

19-JUL-06

MILLPOND

2399 NW 38TH ST

ANGULO OSCAR A BAEZ

WALLACH MARTY I

$501,000

MISSION BAY - THE ISLES

10775 SANTA ROSA DR

LIPOVICH JOSEPH E

SARRIS EVANGELIA

$385,000

MISSION BAY - THE ISLES

20561 SAUSALITO DR

PELOTTE JENNIFER B

SMITH CAROLINE L

$330,000

MIZNER COUNTRY CLUB

15982 LAUREL CREEK DR

ARTEL TARA M

STRANBERG EDWIN W

$865,000

$877,518

NEWPORT BAY CLUB

6842 PORTSIDE DR

LEMELMAN EILEEN

BARCIA PETER

$375,000

$595,000

PALM BEACH FARMS

1150 SW 16TH ST

CAMPBELL PATRICIA A

KURTZ CHRISTINE A

$375,000

05-JUN-03 01-SEP-89 28-SEP-01 15-JUL-05 16-APR-10

PALMETTO PLACE CONDOMINIUM

99 SE MIZNER BLVD APT 717

PINEDO OSWALDO E

LEBLANC NORMAND

$335,000

$400,000

12-NOV-09

PARKSIDE

2220 SW 12TH PL

ZEHAVI STEVE R

WORKMAN ERIC

$700,000

$275,000

01-OCT-92

THE OAKS AT BOCA RATON

9237 ESTE LAGO DR

FORMAN DAVID

SCALONE RICHARD

TIMBERCREEK

2348 NW 31ST ST

TAMACCIO MICHAEL

PELZ DANIEL E

$315,000

$228,500

01-JUL-90

WOODFIELD CARRIAGE HOMES

4198 NW 29TH WAY

SILVIN ERIC

ANGLEMYER AARON

$430,000

$350,500

24-JAN-02

WOODFIELD CC - STRATFORD GREEN

3362 NW 53RD CIR

MILLER DEBRA T

KAMINSKY GARY S

$510,000

$640,000

24-MAY-06

$1,840,000

29-JUN-06

Source: Palm Beach County Property Appraiser

Grab your iPhone, Droid, Blackberry or other Smartphone, download a FREE scanning application such as ScanLife, scan this barcode!

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

Call Me For All Of Your Insurance Needs KEVIN J. RADER 561-807-0900 krader@advancedins.com

giving back charity never goes out of style

THE NEED TO FEED

CLOCKWISE FROM LEFT: Board member Dr. Beth King assists with immunizations; a Florida Atlantic University football player runs “drills” with one of the kids; young volunteers help unload canned goods

Boca Helping Hands Aids The Poor With Food, Mentoring And More

Y

ears ago, before Jim Gavrilos was head of one of Boca Raton’s busiest charities, he was a Greek Orthodox priest. And he was an observant one, in more ways than one.

Day after day, he’d watch the comings and goings at the five major churches that are strung along Yamato Road in Boca Raton.

And every month, he would notice the very same thing.

Spanish River Christian for food.”

It was “ridiculous,” he says now.

And so it was that a group of local religious leaders in 1998 formed Boca Helping Hands, which today helps an average of 700 families a month with everything from family meals, to children’s school lunches, to mentoring programs and emergency help with monthly bills.

Jim Gavrilos

The area’s needy—Boca Raton’s down-and-out—always stopped at those same five churches, picking up various things they needed to get by.

“They’d come to me for gas money, then the synagogue for rent, then they’d go to the Armenians for their light bill,” recalls Gavrilos, now the executive director of a charity called Boca Helping Hands. “They’d go to the Baptists for clothing and then to 160

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

This nonprofit organization, which has a $1.3 million annual budget, survives mostly on private donations, although it does get an annual $25,000 grant from the city of Boca Raton. Boca Helping Hands has just five paid employees.

By Emily J. Minor

grams aim to help families beyond the dining room table. “Blessings in a Backpack” provides school children with meals. Two more volunteer-run programs provide job mentoring and job-search assistance.

It’s really the 300 volunteers who are the backbone of this local charity, Gavrilos says. “The zeal these people have to make a difference in Boca Raton is just above and beyond,” he says. “It’s amazing.”

“When I tell people I run a soup kitchen in Boca Raton, Florida, I get laughs,” Gavrilos says. “They say, ‘What do you serve caviar and ribs?’

No one wants to admit there’s a poverty problem in Boca Raton.

But there is.”

Since church clergy and their followers started the charity, it’s grown with the expanding population and changing economy. In 2002, an assistance center was opened which now serves 4,000 hot meals a month (lunches Monday through Saturday and family dinners on Thursday nights). There’s a pantry program, which provides groceries to qualified poor families. And three other pro-

To assist Boca Helping Hands, consider donations of time, money and/or food. The organization always needs mentors, clerical workers and individuals to organize the pantry, stock bags and prepare and serve meals.

The charity is located at 1500 N.W. First Court, Boca Raton. For more information, call 561-417-0913 or visit bocahelpinghands.org. O