Issuu on Google+


2016 ESP HOLIDAY SERIES

HOLIDAY & HORSES

HOLIDAY FESTIVAL I December 13 - 15, 2016

Comp. #269388 Premier and Jumper Rated 6 FEI CSI 4* Featuring $216,000 Grand Prix

Comp. #247834 National and Jumper Rated 4 $10,000 Open Stakes Class $25,000 National Grand Prix

NEW YEAR’S SHOW December 28 - January 1, 2017

YEAR END AWARDS December 10 -11, 2016

HOLIDAY FESTIVAL II December 16 - 18, 2016

HOLIDAY FINALE January 4 - 8, 2017

Counts for 2017 Points

Nov. 30 - Dec. 4, 2016

Comp. #6880 Regional and Jumper Rated 3 $10,000 Open Stakes Class $25,000 National Grand Prix

Comp. #316542 National and Jumper Rated 4 $10,000 Open Stakes Class $25,000 National Grand Prix

At Palm Beach International Equestrian Center 14440 Pierson Road Wellington, FL 33414 www.pbiec.com

Comp #5600 Premier and Jumper Rated 4 $10,000 Open Stakes Class $30,000 National Grand Prix

Comp. #233832 Premier and Jumper Rated 4 $10,000 Open Stakes Class $50,000 National Grand Prix


ROYAL INN Lakefront Hotel Resort

AFFORDABLE LUXURY

• MANY LUXURY SUITES WITH KITCHENS • • WE HAVE 54 LUXURY SUITES OVERLOOKING LAKE CHALLENGER • • A TOTAL OF 166 ROOMS AND SUITES •

B E ST VA LU E ANY WHER E • SPECIAL WEEKLY AND MONTHLY RATES • CENTRALLY LOCATED WITHIN 5 MINUTES DRIVE OF WELLINGTON • ROYAL PALM BEACH • LOXAHATCHEE • ACREAGE N.W. CORNER SOUTHERN BLVD. & ROYAL PALM BEACH BLVD.

(561) 793-3000

www.royalinnhotel.com wellington the magazine | december 2016

3


els d o M en! p o now

Brand new

Be one of the first! Exceptional one bedroom apartments and luxuriously appointed 2, 3 & 4 bedroom townhomes. First-class features and amenities  Gated entrance  Playground  Four lakes  Electric car charging station  Bark park  Resort-style heated pools  Game room  Cyber café and coffee bar

 Gazebo with grilling  stations and TVs  Clubhouse with gourmet demonstration kitchen

24-hour gym with indoor multi-sport court, multi-sport simulator, boxing ring, and multi-use exercise studio with on-demand fitness classes

The Quaye is sustainable living defined. Save on energy and water bills with our energysaving features, smart home technology and certified green products.  ENERGY STAR® rated appliances  High efficiency 16 SEER A/C

Wh

ere

livin g gree

. e f i l f o n is a way

 Energy-efficient windows and lighting  Electric vehicle 220/110 charging stations

Call or visit for a tour today. 1058 S. State Road 7, Wellington, FL 561-790-7000 | QuayeWellington.com info@QuayeWellington.com

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december 2016 | wellington the magazine

We proudly meet the Gold Level of the National Green Building Standard.


15634 Palma Lane, Palm Beach Point, Wellington Offered at $8,600,000

• 10.8 acres • 24 stalls total • 1.28 acre grass field • 250'x125' Riso riding ring • 11 paddocks • 6-horse walker • Enclosed round pen

• 14 stall center aisle barn with:  Office  Tack room  Laundry room + full bath  Two, 2 bedroom/1 bath apartments  Two large feed/storage rooms • Two RV hook-ups

Jim Corbin Jim@JimCorbin.com

561-798-2224

• Ample and easy parking • 10 stall courtyard barn with:  Tack room  Feed room  One, 1 bedroom/1 bath apartment  One, 2 bedroom/1 bath apartment • 4 bedroom/3.5 bath pool home

11924 Forest Hill Blvd. #18 Wellington, FL. 33414 www.JimCorbin.com


Equine Law G&L has personal and professional legal experience in numerous types of issues involving horses.

Blanca Greenstein Founding Partner of the Firm

Professional Experience: Greenstein & Lubliner has an office location in the heart of Wellington, Florida, five minutes away from the Wellington Equestrian Festival. Since the opening of the firm, both Rich Lubliner and Blanca Greenstein have handled dozens of matters involving the buying and selling of horses. The firm is also experienced in the representation of Olympic athletes, polo players, and all equestrians, from amateurs to professionals. The firm has also written several articles on equine issues and hosted several equestrian symposiums outlining important equine issues. Personal experience with the love of the horse is a fundamental foundation to properly engaging in and understanding equine issues such as:

Richard Lubliner Managing Partner

• Equine Litigation • Contract Drafting • Contract Review • Horse Purchasing • Stall/Stable Lease • Training Agreement • Equine Leases • Liability Releases

• Boarding Agreements • Breeding Agreements • Sale Disputes • Equine Fraud • Equine Insurance • Facilities Purchasing • Equine Tax Matters

Our firm continues to enjoy delivering fifty years of combined experience to support you in the areas of:

• Litigation • Business Formation • Equine Law • Real Estate

• Personal Injury/Car Accident • Wills and Estates • Contract Review and Drafting • Sales & Acquisitions

561-222-2222 | www.greenstein-law.com Wellington • West Palm Beach • Boca • New York


READER’S CHOICE

BEST IN THE

WEST

Hair Salon 2014 & 2015 TWO IN A ROW!

VISIONS 28 YEARS C R E AT I N G BEAUTIFUL HAIR!

The

Holidays are coming...

Book your appointment now so you don’t get left out! Appointments are filling up!!!

C R E AT I V E HAIR I N S P I R AT I O N V H S A L O N . C O M

The Team at Visions Salon is honored to have been voted by Wellington readers, Best in the West 2014 and repeated the same for 2015! Visions is set in the heart of Wellington Florida, and boasts 2500 square feet of modern interior design. Clean lines, metals, dark woods, and pops of color illuminate this bustling New York Style Salon. Every stylist is passionate about their profession and passionate about transforming each client.The key is cultivating a culture of education within the staff which equips each stylist with the ability to execute each unique design with flawless technique and unbeatable precision and artistry.

Create your VISION today!

561.790.1696 12793 W. Forest Hill Blvd. Wellington, FL 33414

www.vhsalon.com Now Open Monday 9-5pm

WE LLIN G TO N’ S L EADIN G C OL OR S ALON Thank you for making visionssalon BEST IN THE WEST


Celebrate the Holidays & New Year’s Eve Tapas Bar & Lounge

M asquerade Ball Ring in the New Year, December 31st

Four course specialty dinner, see the ball drop at midnight enjoy our D.J. & dance party, champagne toast, party favors, hats, masks, decorations

$75 per person: 7PM and 9PM seatings Dance party on the patio after dinner Dress: Cocktail attire Complimentary valet parking $25 per person: 10PM onwards only, dance party including champagne toast RESERVATIONS 561.795.0080 ONLINE: tickethookups.com Tapas Bar & Lounge, Classic Outdoor Patio, Catering, Gift Cards

13410 South Shore Blvd., Wellington, FL 33414 | Open 7days a week from 4PM suriwest.com


Luxur y

r edefine now in

w ellington,

F lorida

We would like to introduce Geoffrey Fear, the managing partner of our new location in Wellington, FL. He has been with the Provident Jewelry family for over six years, previously serving as the manager of our Jupiter location.  Geoff has been an avid collector and enthusiast of fine timepieces and jewelry for 25 years. This passion for the industry and his exceptional customer service have been the keys to his success. Provident Jewelry has been family owned and operated for over 23 years with locations in West Palm Beach, Jupiter, Palm Beach, Naples, Fort Myers and Wellington. Provident has built its business on superior customer service, exceptional value and attention to detail while offering its clientele an unmatched selection of estate jewelry, rare gems and luxury timepieces.

Design • Estate Jewelry • Fine Timepieces Lu xury Br a nds • A ppr a isa ls • R epa ir s

WEST PALM 561.833.7755

NAPLES I 239.649.7737

FORT MYER S 239.274.7777

For an appointment with Geoff, please contact the Wellington location at 561.798.0777 or send him email at GFear@provident jewelry.com.

JUPITER 561.747.4449

NAPLES II 239.649.7200

PALM BEACH 561.833.0550

WELLINGTON 11924 Forest Hill Blvd # 30 561.798.0777


Come to the Ultimate Nail & Spa in the region to experience the Zero-Gravity Spa concept in the most luxurious, clean, safe, beautiful, and affordable environment!

odor/chemical free environment Worry free manicure and pedicure. All implements are sterilized by medicalgrade AutoClave Sterilizers and stay sealed in individual disposable pouches until service.

(561) 469-1107 www.gravitynail.com 2793 State Road 7, Suite 100 Wellington, Florida Located in Trader Joe’s Shopping Center


Palm Beach Point: This 5.44 acre pr oper ty is a must see in coveted Palm Beach Point! The upgraded kitchen with granite counter tops opens up to the large family room, which leads to the lovely pool and patio. Marble floors and high ceilings add to the beauty of this spacious home. A stone path takes you to a gazebo on the pond, perfect for relaxing after a long day. The property also includes a 4 stall barn with room to enlarge, build a ring and add paddocks. This is an amazing opportunity to make YOUR equestrian dreams a reality in Palm Beach Point! Offered at $2,495,000

Equestrian Club: This 5 bedroom 3.5 bath pool home sits on a beautiful lot that overlooks the Bridle Path and IPC. The owner has spared no expense. Brand new LED lighting throughout entire house with dimmers, Exterior and Interior have been freshly painted, All new high end lighting fixtures, Wood tile throughout, Custom Plantation shutters, Surround sound in Great room, Venter Electric thermostats ability to be controlled remotely, Amazing Spa Inspired Master Bath with Bain freestanding tub. Very large backyard with tasteful landscaping surround the pool and patio area. Offered at $875,000

Palm Beach Polo • Brookside: This completely renovated Golf Br ook home is like no other! This breathtaking 5 bedroom, 5.1 bathroom home includes Tumbled Travertine flooring throughout, Handmade Cuban tiles in the cabana bath, custom poured Pewter Island Countertop, all new impact doors, windows, garage doors, skylights, Thermidor appliances and a full house generator. The patio, with remote control retractable screens, overlooks an amazing saltwater pool and spa. This backyard was made for entertaining or just relaxing as you enjoy the sunset over the water and golf course! Offered at $2,750,000

Homeland: Beautiful 5 acr e parcel located in the Gated Equestrian Community of Homeland. This lot has Southern Exposure in the Backyard area which allows for sun throughout the day. Very desirable exposure. Custom build your dream home and barn if desired on this interior lot. Close proximity to IPC and WEF, right off of 50th St. directly East of Wellington Preserve. Sold at $400,000

Binks Forest: This Beautifully r emodeled 5 Bedroom Gr and Cayman model situated on an oversized corner lot it also features a 650 sq. ft. bonus room. From the custom wood flooring to the renovated kitchen with gas range, stainless steel appliances, wine cooler and granite counter tops. It also boasts a new generator, tankless gas water heater, accordion shutters on back sliders, premium landscape & lighting package. All living areas look out onto the custom pool with rock waterfall and summer kitchen with a Lynx ProSear Infrared Grill where you can relax and spend your evenings looking out over the lake! Offered at $650,000

Mariners Key: Stunning key west style home located on a private deep water canal in North Palm Beach. Home is loaded with many upgrades and has amazing views of the intracoastal waterway from almost every room in the home. No fixed bridges, leads right out to the intracoastal waterway. Deep water dock included just awaiting its new owner and boat. Offered at $1,999,888

Please contact us regarding farms, vacant land, and other property listings we have.

Betsy Keiser +1 561-644-0438

Betsy.Keiser@evusa.com

Kim Jenard +1 561-644-9650

Kim.Jenard@evusa.com

©2016 Engel & Völkers. All rights reserved. Each brokerage independently owned and operated. Carr Sollak Realty, LLC licensee of Engel & Voelkers Florida Residential, LLC. All information provided is deemed reliable but is not guaranteed and should be independently verified. Engel & Völkers and its independent License Partners are Equal Opportunity Employers and fully support the principles of the Fair Housing Act.


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december 2016 | wellington the magazine


contents 30 38

december 2016

Features

HOME FOR THE HOLIDAYS: TRADITIONAL HOLIDAY FARE Part of what makes this holiday time of year so special is the memories — the sights, sounds, smells and tastes that suddenly pull us right back to our youth. This magic is perhaps never as strong as when we sit down to a meal that includes favorite dishes made by our parents and grandparents for special occasions — especially if they only appeared at holiday time. By Deborah Welky

FIND THE NEW YOU: TIS THE SEASON FOR HOLIDAY FASHION Enough of those ugly sweater parties and fluffy plaids. This year, step out and step up. Wellington The Magazine teamed up with La Casa Hermosa to bring you some of this season’s latest trends in holiday fashion. From sleek black to beaming fuchsia and every color in between, these holiday styles will set you apart at any affair.

46

CHEF CLAY CARNES WINS BIG ON ‘CUTTHROAT KITCHEN’

52

TOUR THE BRAND-NEW WELLINGTON NATIONAL GOLF CLUB

63

30

Wellingtonian Clay Carnes is a well-known local chef and social media devotee, and as of this past summer, the winner of Food Network’s Cutthroat Kitchen: Time Warp Tournament. We sat down with Carnes to discuss his appearance on the show, as well as his latest restaurant venture. By Deborah Welky Most Wellington residents are aware that a golf course, once rated among the best in the nation, is located on Binks Forest Drive. Though the facility had fallen into disarray over the past few years, the course was recently purchased and is now home to the new Wellington National Golf Club. By Lenore Brown

46

BRICKS BUSTING BOREDOM: NONPROFIT HELPS SICK KIDS Little multicolored Lego bricks might be a nightmare for wary parents, but for Wellington High School student Daniel Clein, they’re extremely special. They hold the power to cheer up a sick child, spur creativity and make a long-term hospital stay less dreary. Clein is the founder of the new local nonprofit Bricks Busting Boredom. By Julie Unger

Departments 20 22 24 26 28

WELLINGTON SOCIAL SCENE Wellington Community Foundation Hosts Veterans Day Fundraiser St. David’s Episcopal Church Women Host Fashion Show & Luncheon Wellington Salutes Vets With Veterans Day Parade And Ceremony Wellington Cares Hosts Annual Luncheon At The Wanderers Club Young Professionals Host ‘Wicked At Wanderers’ Costume Party

65

WELLINGTON DESIGNER

85

WELLINGTON TABLE

76 81 83 88 91 94

52

An affinity for interior design began at a young age for Krista Watterworth Alterman of Krista Watterworth Design Studio. She was 7 years old when she started drawing people and homes in elevations. Fast-forward to today, and her classic, contemporary looks have been featured on a number of well-known television programs. By Julie Unger Tokyo Bay Buffet opened this past spring in Royal Palm Beach offering more than 50 kinds of fresh sushi, hibachi, seafood, homemade desserts and more. The dishes reflect many different cultures: sushi and hibachi are Japanese, the hot dishes are Asian, mostly Chinese and Thai, as well as an array of seafood options. By Julie Unger

WELLINGTON EDUCATION WELLINGTON REAL ESTATE WELLINGTON HEALTH WELLINGTON DINING GUIDE WELLINGTON CALENDAR AROUND WELLINGTON

63 85

ON THE COVER Holiday Fashion model Kaylee Brooke in a dress provided by La Casa Hermosa. PHOTOGRAPHY BY KENDRA PAIGE

wellington the magazine | december 2016

15


publisher’s | message

volume 13, number 12 december 2016

executive editor

Joshua I. Manning

publisher

Dawn Rivera

artistic director

Suzanne Summa

senior graphic designer Stephanie Rodriguez

graphic designer

Nancy Pobiak Yolanda Cernicky

account managers

Betty Buglio Evie Edwards Wanda Glockson Joetta Palumbo

bookkeeping

Jill Kaskel Carol Lieberman

photography Abner Pedraza

contributors

Matthew Auerbach Lenore Brown Ron Bukley Chris Felker Denise Fleischman Sarah Harper Jason Stromberg Julie Unger Deborah Welky

Wellington The Magazine

12794 W. Forest Hill Blvd., Suite 33 Wellington, FL 33414 Phone: (561) 793-7606 Fax: (561) 793-1470 www.WellingtonTheMagazine.com

published by

Wellington The Magazine LLC

chairman/ceo

Barry S. Manning Wellington The Magazine is published monthly in Wellington, Florida. Copyright 2016, all rights reserved by Wellington The Magazine, LLC. Contents may not be reproduced in any form without the written consent of the publisher. The publisher reserves the right to refuse advertising. The publisher accepts no responsibility for advertisement errors beyond the cost of the portion of the advertisement occupied by the error within the advertisement itself. The publisher accepts no responsibility for submitted materials. All submitted materials subject to editing.

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december 2016 | wellington the magazine

HOME FOR THE HOLIDAYS: Passing On Family Traditions

It is that special time of year where we set the table, take out the good china and get ready to share traditional family fare. This year, Wellington The Magazine brings you “Home For The Holidays,” a special feature showcasing a variety of dishes that have been passed down for generations. Also in this food-themed issue, we take a look at all of the wonderful dining options at the Palm Beach International Equestrian Center, from the VIP suites to the Tiki Hut, and everything in between. If you are headed to the horse show this season, there is a food choice for every palate. Next, we sit down with Wellington’s own Chef Clay Carnes, the big winner on the Food Network series Cutthroat Kitchen: Time Warp Tournament. He shares some background into this unique experience. Carnes recently opened Cholo Soy Cocina in West Palm Beach. With a twist on Latin street food, Carnes looks to recreate a specific flavor found only in certain regions of the world. Featured on this month’s cover is festive model Kaylee Brooke, showcasing one of the latest holiday fashion dresses provided by La Casa Hermosa in Wellington. Check out our Holiday Fashion pictorial to find a dress perfect for you. Also profiled this month is Wellington High School student Daniel Clein, who brings extra cheer to young patients at area hospitals this holiday season and all year long with Bricks Busting Boredom, a new nonprofit he created and runs with help from his fellow students. Clein recognizes the power that little Lego bricks hold and how they can easily cheer up sick children and help make hospital stays a bit less dreary. Meanwhile, Brooke USA ambassador Nic Roldan shares information about his life-changing trip to Guatemala. While Roldan’s polo ponies live in luxury, many donkeys and mules around the world do not share such comfort. He has taken action to help Brooke USA make life a little easier for working equines. Back at home, we tour the new Wellington National Golf Club, which is flourishing under the direction of owners Doug Marty, Chip Smith and Andy Apple, who recently purchased the property. Wellington Table visits the new Tokyo Bay Buffet, where we sampled some of the 50 kinds of fresh sushi, hibachi, seafood, homemade desserts and more. Wellington Real Estate profiles Heather Dengler of Equestrian Sotheby’s, who shares how she enjoys her time working with clients, while Wellington Health checks in with Dr. Andrea Bayer of Seasons Women’s Care. Our Wellington Education series wraps up with a spotlight on Palm Beach Central High School’s Linda Pearson, who teaches students how to excel in the culinary arts. Finally, Wellington Designer shares the latest classic and contemporary styles by well-known designer Krista Watterworth Alterman of Krista Watterworth Design Studio. As we bring 2016 to a close with this issue, we pause and take the time to reflect on all that we have to give thanks for, including our readers, advertisers and the greater Wellington community. We wish you all a wonderful holiday season, and from all of the staff here at Wellington The Magazine, Happy New Year!

Dawn Rivera Dawn Rivera, Publisher

Home For The Holidays


The Center for Bone and Joint Surgery is a multi-location medical practice devoted to the diagnosis and treatment of injuries and diseases of the body’s musculoskeletal system. Our eight locations feature a staff of thirteen highly trained orthopedic surgeons each with a specific area of expertise. Our physicians are certified by the American Board of Orthopedic Surgeons and are sub-specialty trained in sports medicine, joint replacement surgery, conditions affecting the hip and knee, trauma and fracture repair, conditions affecting the hand and wrist, conditions affecting the foot and ankle and conditions affecting the elbow, shoulder, neck and spine.

Harvey Montijo, MD Hips, Knees & Total Joints

Garvin K. Yee, MD

Sports Medicine, Shoulders & Knees

Robert Rochman, MD Foot & Ankle Surgeon

Mark A. Waeltz, MD Spine Surgeon

Nicholas Sama, MD Trauma & Reconstructive

GENERAL ORTHOPEDICS

SPORTS MEDICINE

SHOULDER & ELBOW, HAND & WRIST

HIP, KNEE, ANKLE & FOOT

SPINE & NECK

WORKERS COMPENSATION

ONSITE SERVICES

THERAPY SERVICES

Veronica Pedro, MD Hand Surgeon

David R. Simpson, MD

Sports Medicine & General Orthopaedics

José R. Ortega, MD

Sports Medicine, Shoulders & Knees

Anand P. Panchal, DO

Upper Extremity & Sports Medicine

Robert Lins, MD

Hand Surgery & Orthopaedic Spine Care

James Starman, MD

Sports Medicine & General Orthopaedics

(561) 798-6600 | www.boneandjoint.org

Harvey E. Montijo, MD Foot & Ankle Surgeon

Gavin Hart, MD

Hip & Knee Replacement

440 & 460 North State Road 7 • Royal Palm Beach, Florida 33411 10111 W. Forest Hill Blvd., Suite 151 • Wellington, Florida 33414 10131 W. Forest Hill Blvd., Suite 206 • Wellington, Florida 33414 8188 Jog Road, Suite 102 • Boynton Beach, Florida 33437 1100 South Main Street, Suite 101 • Belle Glade,theFlorida 33430 wellington magazine | december 2016 17 875 Military Trail, Suite 105 • Jupiter, Florida 33458 11211 Prosperity Farms Road, Building D-127 • Palm Beach Gardens, Florida 33410


MARTHA W. JOLICOEUR SPORTS & ENTERTAINMENT

Paddock Park 2 | Wellington | $3,789,000 | Newer construction and quality throughout make this farm an equestrian’s dream. Impact glass, large salt water pool & spa, whole house generator, and one-of-a-kind granite counters are just a few of the features. A quaint guest cottage and 7 stall center aisle barn with an all-weather arena complete this amazing property.

5851 140th Ave S | $9,000,000 | Fabulous professional equestrian facility on 15+ acres, only minutes from WEF. Brand new immense covered arena with GGT footing, outdoor GGT all weather ring, grand prix field, plus a walker and round pen. 42 stalls & 18 paddocks, roomy owners & staff quarters, all overlooking a beautiful lake with lovely western views.

3612 Aiken Court | Southfields | $5,900,000 | Perfectly located and designed, this pristine farm sits on 3.74 acres in a gated section of Southfields, close to WEF, IPC, and the Global show grounds. The gorgeous 4 BR & 4.5 BA home enjoys farm & pasture views from every room. With a guest cottage, pool, 12-stall barn, 8 paddocks, and an all weather ring, this property has it all.

Saddle Trail | Wellington | $1,650,000 | Great renovation on Appaloosa Trail with updated home and new pool, plus room for a barn and ring. Impact glass, wood floors, new baths and Poggenpohl kitchen are just completed. New magnificent marble pool deck surrounds the pool and spa with endless water views.

MARTHA W. JOLICOEUR, P.A. BROKER ASSOCIATE 561.797.8040 18 december 2016 | wellington thewww.marthasproperties.com magazine

PROVIDING THE HIGHEST LEVEL OF PROFESSIONAL REAL ESTATE SERVICE FOR THE GLOBAL EQUESTRIAN COMMUNITY


MARTHASPROPERTIES.COM 1111 LINCOLN RD, MIAMI BEACH, FL 33139. 305.695.6300 © 2016 DOUGLAS ELLIMAN REAL ESTATE. ALL MATERIAL PRESENTED HEREIN IS INTENDED FOR INFORMATION PURPOSES ONLY. WHILE, THIS INFORMATION IS BELIEVED TO BE CORRECT, IT IS REPRESENTED SUBJECT TO ERRORS, OMISSIONS, CHANGES OR WITHDRAWAL WITHOUT NOTICE. ALL PROPERTY INFORMATION, INCLUDING, BUT NOT LIMITED TO SQUARE FOOTAGE, ROOM COUNT, NUMBER OF BEDROOMS AND THE SCHOOL DISTRICT IN PROPERTY LISTINGS SHOULD BE VERIFIED BY YOUR OWN ATTORNEY, ARCHITECT OR ZONING EXPERT. EQUAL HOUSING OPPORTUNITY.

FARMS & ESTATES, WELLINGTON, FL

Aero Club | Wellington | $1,695,000 | Stately 4 bedroom, 3 bath pool home located directly on the runway. Sought after, large cul-de-sac 1 acre lot, with spacious marble pool area and direct runway views. Plenty of room for your plane, helicopter, and cars in the expansive hangar. Owner says bring offers!

Bridle Path | Palm Beach Polo & CC | $8,450,000 | Truly one of the finest estate homes within Palm Beach Polo & CC. Elegant style, sought after location, and neutral décor, make this fine property a classic. Rarely does an exquisite home of this magnitude become available in the gated, Bridle Path neighborhood of Palm Beach Polo.

Rustic Ranches | Wellington | $1,275,000 | Two 5 acre lots make up this 10 acre parcel located on the paved road close to the Wellington Environmental preserve and the WEF showgrounds. This property has permits in place for 40 stalls and is ready to build. Just a short ride to the WEF showgrounds. This is the lowest priced 10 acre lot within riding distance to the horseshow. City water available. A great opportunity!

Palm Beach Polo & CC | East Lake Bungalow | $765,000 | Fully renovated East Lake Bungalow with water views is truly a must see property. Completely redone from top to bottom with impact glass, new HVAC, new flooring, custom built kitchen, and new baths. Cathedral wood ceilings, a warm neutral décor, and plenty of light, make this home irresistible. Perfect winter home, 3BD/2.5 BA Bungalow with a 1BD/1BA guest cottage.

KNOWN GLOBALLY. LOVED LOCALLY.


wellington | social scene

Photos by Julie Unger

Wellington Community Foundation Hosts Veterans Day Fundraiser

(Left to right) Jim Sackett, Karen Cavanagh, Robbin Lee, Michael Drahos, Anne Gerwig, Tanya Siskind, Maria Becker, Mickey Smith, John McGovern and Tom Wenham; WCF Secretary Mickey Smith with IPC Director Ray Mooney; and 2014 Wellington Idol winner Jessica Pereira sings the national anthem.

The Wellington Community Foundation held a special event to honor veterans on Friday, Nov. 11 at the Wanderers Club in Wellington. Red White & Blue Jeans: “A Nostalgic Salute to Our Veterans” was a patriotic event where veterans, their families and members of the Wellington community came together for dinner, dancing and a special ceremony honoring prisoners of war and veterans missing in action. The event was the foundation’s largest fundraiser of the year and raised funds that will be used to benefit residents of Wellington. For more info., visit www.wellingtoncommunityfoundation.org.

(Left to right) Mary and Brian Hanley get into the patriotic spirit; David and Molly Bowers, Jerry and Amy Bruggeman, Randy and Debbie Gade, Stacy Jordan and Suzy Jordan; Jose Baez, Ana Dorta Baez, Carlos and Haydee Rodriguez, Dr. Ed and Maria Becker, and Skip and Mary Liguori; Gary and Maureen Budjinski, Andrea and Roger Plevin, Mair and Scott Armand, and Alexander and Nancy Elles; and WCF Chair Tom Wenham addresses the crowd.

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december 2016 | wellington the magazine


wellington the magazine | december 2016

21


wellington | social scene

Photos by Denise Fleischman

St. David’s Episcopal Church Women Host Fashion Show & Luncheon

(Left to right) Models Diana Myrie, Annette Morris, Yvonne Wright, Lorna Lawrence, Sherry Goff and Bonnie Mershon with model assistant Margie Sandell and Dress Barn Assistant Manager Leslie Branch; Episcopal Church Women President Nancy Schroeder with Father Steven Thomas; and Laurie Cohen narrates the fashion show.

St. David’s Episcopal Church Women hosted its Fall Fashion Show & Luncheon on Saturday, Nov. 5 at the Breakers West Country Club. Dress Barn provided casual, career and dressy clothes and accessories for the fashion show. Attendees also enjoyed a gift basket raffle. Learn more about the church at www. saintdavidsinthepines.org.

(Left to right) Annette Morris models fashions; Bonnie Mershon during the fashion show; Rachel Wasch with raffle winner Phyllis Charlton; Lee Matullo and Susan Odell each won two gift basket prizes; and Joyce Parker and Angelica Cortez enjoy the luncheon.

Complete Equestrian Shop | Polo Outfitters since 1975

Tack, Riding Apparel and so much more! Mail orders Welcome!

(561) 793-2012 | www.tackeria.com 13501 South Shore Boulevard, Suite 107 | Wellington, FL 33414 | fax: (561) 795-0601 | info@tackeria.com 22

december 2016 | wellington the magazine


My Christmas Holiday Wish L ist

Big diamond for my right hand ps Diamond earrings… studs, hoops or dro or 2-tone New or pre-owned Rolex watch… steel earrings Equestrian jewelry… bracelet, pendant or k Redesign my wedding set into a new loo Strand of big, juicy pearls Fill out and leave in a Custom-made monogram jewelry conspicuous Diamond tennis bracelet place! lex Ro my r fo l ze be Diamond Everyday-wear diamond pendant

__ My biggest wish ____________________ _ My 2nd biggest wish__________________ __ I’ll settle for ______________________

4 Convenient Locations – Full Services in All Stores! Wellington Green Square Forest Hill Blvd Wellington 561-847-4919

Publix Courtyard Wellington Trace Wellington 561-753-7937

Costco/Stein Mart Center Southern Blvd Royal Palm Beach 561-784-5220

“Always buying gold and silver for the highest prices.”

Tractor Supply Center Southern Blvd Loxahatchee Groves 561-904-6081

www.vandell.com


wellington | social scene

Photos by Julie Unger

Wellington Salutes Vets With Veterans Day Parade And Ceremony

(Left to right) Veterans gather in front of the Wellington Veterans Memorial; Tom and Regis Wenham, Al Ziker and Vice Mayor John McGovern laying the Air Force wreath; and Mayor Anne Gerwig and Dr. Carmine Priore with the U.S. Army wreath.

The Village of Wellington and the American Legion Chris Reyka Memorial Wellington Post 390 honored current and former armed forces members at the annual Veterans Day Ceremony & Parade on Friday, Nov. 11. Veterans, scouts, first responders and local leaders took part in the parade. As part of the ceremony, wreaths were laid in honor of all the branches of the armed forces.

(Left to right) Councilman Michael Drahos and Mark Piven lay the Marine Corps wreath; Ernie Zimmerman, James Napoli and Councilman Michael Napoleone laying the POW/MIA wreath; Councilwoman Tanya Siskind and John Isola with the Coast Guard wreath; Loren Heistand, Mike Pancia, State Rep. Matt Willhite and Luke Willhite lay the U.S. Navy wreath; and World War II veteran Sam Wasson at the ceremony.

24 december 2016 | wellington the magazine


Got Care? Bethesda Health Urgent Care! Get back to doing what you do best at the new Bethesda Health Urgent Care. From colds and flu to minor cuts and sports injuries, our experts are ready to care for you. Designed with state-of-the-art treatment rooms and on-site imaging, the Bethesda Health Urgent Care provides care for a comprehensive array of medical conditions with convenient hours to fit your family’s needs.

OPEN 7 DAYS A WEEK/365 Days a Year • 10 am to 10 pm

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wellington | social scene

Photos by Denise Fleischman

Wellington Cares Hosts Annual Luncheon At The Wanderers Club

(Left to right) Wellington Cares board members Daniel Terner, Cheryl Anders, Executive Director Kathy Foster, Marion Frank and Alan Bottorff; Wellington Cares Executive Director Kathy Foster, author Kathleen Grace and Wellington Regional Medical Center CEO Robbin Lee; and Geri O’Neil and Maureen Budjinski.

Wellington Cares hosted its second annual luncheon on Friday, Nov. 4 at the Wanderers Club in Wellington. This year’s keynote speaker was bestselling author Kathleen Grace. Her latest book, Prince Not So Charming: Cinderella’s Guide to Financial Independence, is a call to action to take control of your finances. The event also featured a silent auction. Wellington Cares is a not-for-profit organization that coordinates volunteers of all ages to assist in enabling residents over the age of 65 to remain in their homes. For more information, visit www. wellingtoncaresorg.com.

(Left to right) Janna Zaidspiner with Joan and Bill Mariutto; auction winners Melanie Garcia, Annette Sheehan and Melody Domb; Maggie Zeller and Tom Wenham; Wellington Vice Mayor John McGovern, Wellington Regional Medical Center CEO Robbin Lee, Wellington Mayor Anne Gerwig and Wellington Councilman Mike Napoleone; and speaker Kathleen Grace with copies of her book.

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11807 Littlestone Court West Palm Beach, Fl  33412 Bay Hill Estates | $ 929,000 | 4 • 3.5 Baths Located in the highly sought after, upscale community of Bay Hill Estates, 11807 Littlestone is a breathtaking estate home on over an acre lot off of the cul de sac. As you pull up the enticingly elegant driveway, you will be greeted by a beautiful glass double French door entry. An open floor plan with soaring 18’ ceilings leads to the outdoor pool, where you can relax on the covered patio or simply enjoy the expansive backyard with lovely golf and lake views. Gourmet kitchen with natural gas cook top, upgraded European style kitchen cabinets, Wolf appliances, Miele dishwasher, Sub Zero refrigerator, ice maker and 400 bottle wine fridge, custom built-in closets, marble flooring through out the entire home, surround sound, crown molding and more. Furniture available. Subject to change without notice.

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wellington the magazine | december 2016

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wellington | social scene

Photos by Julie Unger

Young Professionals Host ‘Wicked At Wanderers’ Costume Party

(Left to right) Gabie Ervesun presents Paige Bellissimo with Xcelerate Wellington’s community impact award; Yohn Hazen won second place and Christopher Jay Musco won first place in the costume contest; and Jessica Merrell, Monica Van Tassel and Gabie Ervesun.

The Young Professionals of Wellington hosted its annual Wicked at the Wanderers Club party Saturday, Oct. 29 to benefit the Kids Cancer Foundation. Participants dressed up for a costume contest and casino night with a silent auction. Paige Bellissimo was honored as the 2016 Xcelerate Wellington’s community impact award winner for co-founding the Great Charity Challenge.

(Left to right) Sarah and Alan Shullman, Kenda Peterson and Kevin Peterson; Jill Merrell with John and Katherine Bowers; Michelle O’Boyle, Renée Ford and Pamela Jacobson; Vice Mayor John and Michelle McGovern, Alan and Mayor Anne Gerwig, Councilman Michael and Cyndi Napoleone, and Nathalie and Councilman Michael Drahos; and Light Up The Night makes a grand entrance.

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december 2016 | wellington the magazine


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Home For The Holidays

Traditional Family Recipes Passed On Through Generations By Deborah Welky

Part of what makes this holiday time of year so special is the memories — the sights, sounds, smells and tastes that suddenly pull us right back to our youth. This magic is perhaps never as strong as when we sit down to a meal that includes favorite dishes made by our parents and grandparents for special occasions — especially if they only appeared at holiday time. Food has been bringing families together for centuries, especially during winter holidays like Christmas, Hanukkah, Kwanzaa and the Chinese New Year. Traditional family recipes get handed down from generation to generation, even when silver tea sets and antique dolls fail to make the cut. And what creates more of a stir at the holiday table than the presentation of a timehonored favorite? Join us now as we recall some of our favorite cultural holiday food traditions.

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PHOTOGRAPHY BY KENDRA PAIGE

Turkey & Ham

Rather than be torn between the two, many American families enjoy turkey for Thanksgiving and ham for Christmas, though the topic of what to serve for each holiday’s main course often rallies the relatives to lively debate. Cutthroat Kitchen host Alton Brown’s Thanksgiving recipe calls for a 15-pound natural young turkey to be soaked in a brine consisting of vegetable broth, brown sugar, allspice berries, candied ginger, kosher salt, peppercorns and iced water before roasting. On Christmas, a honey-baked ham with pineapple topping is hard to beat — and easy. If you follow Paula Deen’s Southern-style recipe, you buy a spiral-sliced half ham and reserve your energy for the glaze, a combination of brown sugar, yellow mustard and pineapple juice. Affix pineapple rings to the top of the ham using whole cloves, place a maraschino cherry inside each ring and follow the package directions for warming time. Pour on the glaze about 30 minutes before you remove the ham from the oven. Yum! wellington the magazine | december 2016 2015

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Paella

This Spanish seafood extravaganza, named after the twohandled pan it is cooked in, is often made only for special occasions, as it requires about two hours of prep time and a bevy of freshly purchased ingredients. Mussels (or manila clams), shrimp, chicken, prosciutto and Spanish chorizo (or andouille) sausage are married together with paella rice (sometimes labeled as bomba or Valencia), peas, garlic, tomatoes, onion, saffron threads and other spices for a sensational flavor that is only enhanced when served with lemon wedges, a crusty baguette, red wine and a light salad. This dish can also be made on the grill, where the smoky flavor from the fire can be absorbed and a crusty caramelized layer of rice (called socarrat) will form on the bottom of the pan. To elevate the taste even further, a few lobster tails can be added to the recipe. ¡Delicioso!

Latkes

Around the light of the Hanukkah menorah, both young and old enjoy the crisp, savory taste of potato pancakes, called latkes. Although any potato will do, starchy potatoes work best, particularly baking potatoes. To make this holiday treat, peel a dozen potatoes, coarsely grate by hand, soak and drain. Wring out the liquid, stir in one egg, a half cup of onion, a half teaspoon of salt and a half cup of olive oil. Now comes the challenging part — spoon four dollops (about two tablespoons each) of the mixture into a hot skillet, spreading each into a three-inch round. Turn down the heat to medium and fry about 5 minutes until brown. Flip and repeat. Put your phone down or you could burn them! Keep the latkes warm in the oven until serving with sour cream and/or apple sauce. This recipe makes about 16 latkes. Taiym m’od!

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Lasagna Although Christmas Eve is traditionally a “fish-only” affair in many Italian homes, you had best believe that lasagna is on many tables Christmas Day. A family staple during the holidays, mouth-watering lasagna is a layered combination of ground beef, pork sausage, tomato sauce, lasagna noodles, eggs, Italian spices and lots of tasty, stretchy cheeses that often include provolone, mozzarella, ricotta, parmesan and more. The baking pan is layered to the rim, put in the oven for 50 minutes covered and 20 more minutes uncovered, and then left to rest for 15 minutes before cutting, giving all the yummy ingredients a chance to coalesce before being served. Even better the day after, lasagna is a godsend to any cook who doesn’t want to spend Christmas Day in the kitchen. Squisito!

Chinese Fried Meatballs The Chinese New Year takes place on the first day of the first lunar month. This 15-day holiday, which in 2017 begins on Jan. 28, is the most important on the Chinese calendar, and celebrations feature many traditional meals, including Zha Xiao Wan Zi (Chinese Fried Meatballs). The primary ingredient of this dish is pork, to be combined with egg, scallion, water chestnuts, ginger, sugar, egg white or cornstarch, dry sherry and salt, then cooked in a wok at 375 degrees until the outside of each meatball is golden (about 3 minutes per side). Commonly known as Lion’s Head Meatballs, they can be dunked into a dipping sauce made of green onion, coriander, soy sauce, sesame oil, garlic, salt and Thai chili peppers — or into a light soy sauce. Měiwèi de!

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Hoppin’ John Kwanzaa has been celebrated from Dec. 26 through Jan. 1 since 1966 by Americans of African heritage. It was created by Dr. Maulana Karenga, chairman of black studies at California State University, as a way to bring African-Americans together following the Watts riots in Los Angeles. While the primary focus of Kwanzaa is its “Nguzo Saba” (seven core principles), the now-traditional Kwanzaa dish of Hoppin’ John can be enjoyed anytime. Emblematic of South Carolina, this simple fare consists of one cup of white rice and one cup of black-eyed peas, sometimes cooked together, sometimes separately, plus one medium onion and often with a ham hock thrown in for good measure. The dish probably arrived on American shores with African slaves centuries ago. Okumnandi!

Whatever your culture, the holiday season is an opportunity to revisit your roots by way of your taste buds. Enjoy all the food that this season has to offer, but remember — the responsibility of passing your family’s epicurean heritage on to the next generation rests with you. And what a delicious responsibility it is!

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wellington the magazine | december 2016

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Tis The Season F or H oliday F ashion Enough of those ugly sweater parties and fluffy plaids. This year, step out and step up. Over the next few pages, we showcase holiday fashion styles that offer lots of glitz and glam with a pop of color. You are sure to make a statement at any party this holiday season in one of these beautiful dresses. Wellington The Magazine teamed up with La Casa Hermosa to bring you some of the latest trends in holiday fashion. From sleek black to beaming fuchsia and every color in between, these holiday styles will set you apart at any affair. Counting down to 2017 should have you looking gorgeous while keeping you in the party mood and looking fabulous as you ring in the New Year. Our featured cover model, Kaylee Brooke, sparkles in four different looks that include a deep rich red floor-length jersey fit, a classic black lace, an all-American red rose and white dress with bling to accentuate the waistline, and an outside-the-box two-piece stunner with a hot pink skirt and fine embroidery appliquĂŠs. So check your calendar and party plans, then head out to find the perfect dress for you. Remember: be bold, be beautiful and, most of all, be yourself (all glammed up that is) this holiday season!

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Dress Provided by La Casa Hermosa Photographer I Kendra Paige Hair I Crystal Ramos Makeup I Nika Dernis Photography Assistant I Chris Brodsky This Jovani ruby fitted sleek glitter jersey fabric floor-length sleeveless gown features a plunging neckline and scoop back with a long, elegant train. wellington wellington the the magazine magazine || december december 2016 2016

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wellington wellingtonthe themagazine magazine||december december2016 2016 41 41


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Dress Provided by La Casa Hermosa Photographer I Kendra Paige Hair I Crystal Ramos Makeup I Nika Dernis Photography Assistant I Chris Brodsky This Jovani sleeveless black-beaded lace mermaid gown features a mock neckline and racerback. Princess seams throughout create a fluid mermaid silhouette. wellington wellingtonthe themagazine magazine| |december december2016 2016 45 45


(Above) Wellington Chef Clay Carnes. (Right) Scenes from Carnes’ appearances on Cutthroat Kitchen.

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Wellington Chef Clay Carnes Wins Big On Food Network Show ‘Cutthroat Kitchen’ Story by Deborah Welky • Photos by South Moon Photography

Wellingtonian Clay Carnes is a well-known local chef and social media devotee, and as of this past summer, the winner of Food Network’s Cutthroat Kitchen: Time Warp Tournament. Season after season, those of us who struggle in the kitchen watch in awe as competing chefs on Cutthroat Kitchen prepare fabulous meals while handicapped by missing ingredients, ridiculously inadequate cooking surfaces or challenges like having potato mashers strapped to their hands. All the obstacles in their way have been “purchased” at auction by their rivals with limited budgets. None of this fazed Carnes, however. “You have to remember that there’s a whole crew behind these devious ideas,” he explained. “Two or three people think up these crazy props, but there’s a whole team of guys who build them to spec, and then they test them with a culinary team. So, there’s always a way out with everything. Even if the task looks impossible, there’s a way. It’s up to you to figure out the key to making it work.” Carnes, who was contacted by the

Food Network after they viewed one of his food-inspired Instagram videos, flew to Los Angeles for a “Time Warp” competition that spanned four decades — the 1950s through the 1980s — to culminate with a finale set in the 1990s. “1950s” contestants had to make an allAmerican breakfast — while stuffed in a phone booth. “1960s” chefs had to prep Chicken Kiev — on protest signs. The “1980s” were required to make a toaster pastry while playing a giant video game. Carnes starred in the “1970s” show, which required creating crêpes suzette while dressed as a disco ball and making hamburger macaroni and cheese while riding a banana seat bicycle — with two other chefs on board. “They were feisty, man,” said Carnes of the two female chefs who shared his ride. “We had to split our time while preparing our stuff. So, I’m competing against them, but we’re all on the same bike!”

Once he won the 1970s episode, Carnes headed to the finale, which pitted the four decade winners against each other. Savvy competitor that he is, Carnes spent time watching the previously aired episodes, looking for strengths and weaknesses in his rivals. “I didn’t know how to size them up. They’d all won before, and they were all pretty good chefs,” Carnes said. “It was hard, but on that show, you need to be a quick thinker. I had watched their episodes, and it was the ladies I was nervous about. The guy was kind of a goofball. But I did my research.” The “1990s” required Carnes to dress as a member of a boy band to make BBQ chicken pizza, share a ship’s bow while he and a rival created fried calamari, and navigate a physically challenging DoubleDare-type obstacle course of desserts. A combination of wicked cooking skills, plus mindful auction budgeting that allowed him to strategically handicap the other competitors, was what won him the game.

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“The kitchen is 100 percent like you see on TV. They have everything you could dream of needing, very cool; the pantry is stocked very much on point with what you see as a viewer. But I would tell anyone going on the show to worry less about how good a cook you are and to concentrate more on being a problem-solver.” CHEF CLAY CARNES

“You need to be incredibly good at making something out of nothing,” said Carnes, who wasn’t necessarily talking about ingredients. “The kitchen is 100 percent like you see on TV. They have everything you could dream of needing, very cool; the pantry is stocked very much on point with what you see as a viewer. But I would tell anyone going on the show to worry less about how good a cook you are and to concentrate more on being a problem-solver. Forget about what you know already — it won’t matter if your knife is sharp. Worry less about what they’re judging you on and more on, ‘Can I get out of here alive?’” Is Cutthroat Kitchen truly that challenging? And is host Alton Brown as intimidating as he tries to appear? “He’s so smart,” Carnes said. “If you follow his history, he’s a bundle of knowledge. He’s really awesome. But there, in the studio, you get an evil vibe about him. The show is definitely what it seems. It’s the real deal.”

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Riding a banana-seat bicycle and cooking his way through an obstacle course were the furthest things from Carnes’ mind when, at age 12, he took a job as a dishwasher. However, as he spent day after day watching food preparations, he knew that he had found his calling. He attended the French Culinary Institute and ALMA/La Scuola Internazionale Di Cucina Italiana. Upon graduation, he was hired as chef de cuisine at Palm Beach’s Cucina Dell’Arte, where he learned real European cooking techniques. “At that point, I knew I wanted to explore it,” Carnes said. “There was a spark. I thought it was the coolest thing that you could take all these ingredients and express what you wanted to through cooking for people.” A stint as “chef ejecutivo” at the boutique hotel Mansion Alcazar in Cuenca, Ecuador, followed. Upon Carnes’ return to the United States in 2011, he brought his unique talents to Wellington’s award-

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“There’s always a way out with everything. Even if the task looks impossible, there’s a way. It’s up to you to figure out the key to making it work.” CHEF CLAY CARNES ABOUT ‘CUTTHROAT KITCHEN’

winning restaurant The Grille, as well as the White Horse Tavern. His latest triumph was this summer’s opening of Cholo Soy Cocina in West Palm Beach. The restaurant’s Latin street-type food boasts locally grown produce, non-GMO corn tortillas and top-quality meats. Peppers, herbs and other vegetables are grown on the patio and rooftop garden as Carnes looks to create specific flavors found only in certain regions of the world. His busy life as a restaurant chef was good preparation for this star turn on the Food Network. “When I went out to L.A. for all those filmings, the minute I stepped off the plane, there was a guy waiting for me with a Town Car or whatever, water, magazines,” he recalled. “I checked into the hotel and just relaxed. But the next day, it’s all work — from 6 a.m. to 7 p.m. It was like a normal day in the life of a chef!” To learn more about Clay Carnes’ latest venture, visit www.cholosoycocina.com.

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The 18th hole at the Wellington National Golf Club. december 2016 | wellington the magazine


Wellington National Golf Club Showcases A Fresh Start By Lenore Brown

Most Wellington residents are aware that a golf course, once rated among the best in the nation, is located on Binks Forest Drive. Though the facility had fallen into disarray over the past few years, the course was recently purchased and is now home to the new Wellington National Golf Club. Since its acquisition, extensive renovations have been done to make the club once again one of the best golf and event facilities in the western communities. In recent years, the Binks Forest golf course left much to be desired. The 18hole course, which historically hosted championships, fell into disrepair and neglect. That changed earlier this year when businessmen and golf enthusiasts Doug Marty, Chip Smith and Andy Apple purchased the property. Reborn under the name Wellington National Golf Club, the new owners initiated work on a massive project that, when completed, will include a refurbished 18-hole championship-caliber golf course, beautiful ballrooms, a piazza, a sparkling swimming pool, an international wine bar and a top-notch bistro. The club also offers amenities such as yoga and massage to complete

the country club experience. The partnership that has rejuvenated Wellington National is a unique mixture of some of the most successful and innovative minds in the golf world today. Each partner came to the project with a professional set of skills and a keen eye on how to make a golf course more than just a place where you play a round on the weekend. With track records that include founding successful marketing firms and building world-renowned golf resorts, the partners knew that they could achieve great results in Wellington because of its considerable sports background and widespread outdoor lifestyle. Marty and Smith met on the golf course years ago at the Tournament Players Club in Myrtle Beach, S.C. “Doug called to tell me that he was interested in purchasing a golf course

and asked me to fly down to Wellington and share my professional assessment of the club’s potential,” Smith recalled. “Once I saw the course, I knew immediately, under the right leadership, it would turn out to be something very special.” The most challenging aspect of preparing the Wellington National course for its members was led by one of the partners — an agronomist named Andy Apple. Apple, who has 34 years’ experience in the golf industry with an exceptional background in golf course projects, programs and operations management, honed in on the course’s problematic areas. “I knew it was not going to be easy,” Apple said. “I didn’t know the extent of it, and it turned out to be tougher than I first envisioned. Initially, I was focused on weed eradication to reclaim the fairways. It is an ongoing process; however, we’re in a great place as the course is now in excellent condition.” After much effort was put into restoring the course to top condition, golf pro Brett Carman was hired to be the director of golf at the facility.

The Wellington National team of (L-R) Andy Apple, Chip Smith, Doug Marty, Julie Pickens, Brett Carman, Julie Larson and Aaron Menitoff.

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“When I was offered the position, I was excited about the opportunity, because I believe the course at Wellington National is one of the best layouts in Palm Beach County,” Carman said. After Marty, Smith and Apple had put their plan into action, transforming the 250 acres into the gorgeous, awardwinning course, they directed their collective efforts to the clubhouse facilities to bring the dining facilities to their current condition. Now, Wellington National offers an upscale and unique dining experience, in addition to luxury event catering opportunities. Executive Chef Troy Sheller, who specializes in the popular American Gastro style, has brought his passion for avantgarde cooking and restaurant operations to the recently reopened country club. Wellington National Golf Club members can look forward to specially prepared dishes that incorporate local ingredients from Swank Farms and Seminole Pride. The chef also plans to continuously modify the menu based on the season. Sheller oversees onsite restaurants that are available to members — the Champion’s Bistro, which features stunning views of the 18th hole as well as an open chef’s kitchen, and the Wine Bar, which is decorated with one-of-a-kind handcrafted tables of reclaimed wood and brass. The Wine Bar, which serves a tapas and cartouche menu, offers the unique opportunity to sip rare wines from an enigmatic wine machine or store members’ own wines in beautiful custom wine lockers. The Wellington National Golf Club also aspires to open its doors to non-members and be the premier location for equestrian-related social events, fundraisers, weddings and other lifecycle happenings in Palm Beach County. Wellington Hospitality Group, formerly Aaron’s Catering, headed by renowned event planners Aaron Menitoff and Julie Larson, have led the charge in helping the club be prepared to host a variety of spectacular events. Aided by years of experience catering some of the area’s Wellington National Golf Club members enjoy a charity golf tournament.

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The piazza at the Wellington National Golf Club is perfect for events.

most prestigious events, including the famous Sunday brunch at the International Polo Club Palm Beach, the Palm Beach Masters and everything in between, Wellington Hospitality Group was the perfect company to help Wellington National design spaces that would be both beautiful and functional. “We were fortunate that people saw the value in the space and wanted to start doing events right away,” Menitoff said. “It has been a fun challenge to manage the club’s renovations with our events, but the product has been fantastic, and we cannot wait to do more.” One of the most significant upgrades to the facility is the expansion of the banquet hall. Wellington National can now comfortably seat up to 500 guests with a dance floor, making it the largest banquet facility in Wellington. With the addition of sliding glass doors that open to a travertine marble piazza, events that expect more than 500 attendees will have plenty of room for a fantastic party. “Whether you’re coming in for golf or you’re coming in for a yoga class, lunch or a family dinner, wherever you go and whatever you do, the philosophy here will be that everyone is treated graciously so you feel this is your home away from home,” Membership Director Julie Pickens explained. “We have a fabulous team of professionals that have been in this industry for a long time, which maximizes each member’s experience at Wellington National. Our goal is to exceed members’ expectations by creating a warm and friendly atmosphere coupled with an unsurpassed membership service.” Excited Wellington residents looking for an upscale, family-friendly country club have given positive initial reviews of the facility and the golf course. The club has already exceeded membership goals for the 2016-17 season and has sold out at the Founders Membership Level. The owners welcome everyone in the Wellington area to stop by and see the renovations, meet the team and explore membership options that work for their family. The Wellington National Golf Club is located at 400 Binks Forest Drive in Wellington. To learn more, call (561) 333-5731 or visit www. wellingtonnationalgolfclub.com.


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PHOTO BY LOIS SPATZ

Host Your Perfect Event At The Palm Beach International Equestrian Center This Season

PBIEC Director of Catering Patti Miele.

Corporations and sponsors that have a presence during the Winter Equestrian Festival and the Global Dressage Festival have the opportunity to host guests during the winter season. PBIEC can host events at seven venues: the Wellington Club, the Gallery, the Suites, the Tiki Hut, the Tiki Hut at the Global Dressage Festival, the Main Pavilion at the Global Dressage Festival and the Special Events Pavilion. Led by PBIEC Director of Catering Patti Miele, the facility aims to make any event extraordinary, for any occasion, size or theme. A full catering menu is offered, and expert staff ensures a successful event.

Miele oversees a staff of more than 60 employees for catering and events at PBIEC. With a background in hospitality, she has been a part of the team for six years. Miele was also recently named director of catering at the International Polo Club Palm Beach, recently purchased by Wellington Equestrian Partners, the owners of PBIEC. Additional hospitality opportunities at the beautiful IPC venue round out a full portfolio of facilities, which also includes the Wanderers Club. “My favorite part of working at PBIEC is putting together so many different events and finding new ways to make them exciting, fun and memo-

PHOTO BY LOIS SPATZ

The Palm Beach International Equestrian Center is known for some of the best equestrian sports in the world, but many Wellington residents may not know about the variety of venues and entertainment options available there.

PHOTO BY LOIS SPATZ

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PHOTO BY LEXY HALL

PHOTO BY LOIS SPATZ

rable,” Miele said. “We have a large and varied group of clients, and I enjoy getting to know them and making their events special.” The largest event venue on the main WEF grounds, the Special Events Pavilion, can serve up to 500 people and combines the best of both worlds, with beautiful décor and an al fresco setting. Exclusive private functions can host large events, and the pavilion is divided into “the Suites” on Saturday nights, which give a special VIP experience to smaller groups of up to 22 people. The Special Events Pavilion has hosted such events as charity functions, a toy drive and luncheon, and a children’s lip sync contest concert with celebrity judges Lyle Lovett and Gloria Gaynor. Two beautiful tents with floor-toceiling glass line the north side of the

PHOTO BY ELENA LUSENTI

International Arena, with seating for 140 people or cocktail-style settings for up to 250 people. The Wellington Club is the perfect setting for private events, small dinner receptions, galas and fullscale celebrations. Award-winning culinary creations and beverage service is offered through White Horse Catering. “Many of our high-level sponsors use the opportunity to host guests or customers in a special event at the Wellington Club,” Miele said. “It’s a unique setting with grand prix show jumping happening in the background.” The Gallery has panoramic views with modern décor that perfectly suits cocktail receptions or smaller, seated groups. Connecting the two tents is a covered outdoor area called “Central Park,” where guests can enjoy fresh air and hear the hoofbeats of horses gal-

PHOTO BY ELENA LUSENTI

PHOTO BY MEG BANKS

loping past. The Gallery transforms into a nightclub following the Saturday Night Lights events, so bring your dancing shoes! A laid-back atmosphere and a ringside view makes the Tiki Hut one of the hottest seats in the house. The open-air, two-level bar and restaurant is for those who love a fun time and want to loudly cheer for their favorites in the ring. A second Tiki Hut on the grounds of the Global Dressage Festival, located on South Shore Blvd., has stunning views overlooking the grass derby field and is used for special events on the WEF schedule. “It’s perfect for a casual outing with friends, corporate lunches and more,” Miele explained. Also located on the Global Dressage Festival grounds, the Main Pavilion bor-

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PHOTO BY MANCINI PHOTOS

PHOTO BY LOIS SPATZ

ders the long side of the Global Arena and can serve up to 600 people cocktail-style for special events. Large dinners and charity fundraisers have been staged there. “We have had ballroom dancing, horse auctions and media events in the pavilion,” Miele said. “We even have served a giant pan of paella for hundreds of people.” No matter where you choose to host your event at PBIEC, one thing is consistent: the service. On-site catering, a florist, sculptures, photographers, videographers, music, content lighting, wi-fi, valet parking, security, specialty linens and a creative department all are on hand to help make your event perfect. Directional signage will guide guests to the correct place, podiums and sound systems are available, and spaces

PHOTO BY LOIS SPATZ

are open day and night. Even special enhancements like fireworks and theatrical entertainment can be arranged. “We are open to any kind of idea,” Miele said. “We want to offer a stellar event and have people enjoy their time at PBIEC.” In addition to venues and catering, there are also many dining options and food vendors for spectators who come to the show grounds. Those also fall under Miele’s purview. On Saturday nights, food vendors open up and offer an array of culinary delights, including wood-fired pizza and crepes, along with crowd favorites kettle corn and corn dogs, and more. On-site restaurants include Tito’s Tacos, the Tiki Hut, the Oasis Café and White Horse Fashion Cuisine, which are open to anyone at the show grounds.

PHOTO BY LOIS SPATZ

White Horse Fashion Cuisine, located on Equestrian Club Drive, is owned by well-known restaurateur Juan Gando and chef Dustin Parfitt. There is a casual weekday buffet where you will see riders in boots and breeches, and an adjacent fine dining room has a formal menu and a fabulous wine list. Daily happy hours and signature cocktails make it a must-see place to visit with friends and family. While many come to watch top horses and riders jumping, many more return thanks to the outstanding service and events found at the Palm Beach International Equestrian Center. For more information, visit www.pbiec. com and click on “Hospitality.”

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Italian Rose—Fresh, Vibrant Flavors for Every Meal Foodies relish vibrant flavors at every meal, especially those dishes prepared at home. For more than 30 years, Italian Rose has offered fresh salsas, dips, sauces and spreads to make every meal exquisite. This innovative approach has earned Italian Rose a place in the best kitchens nationwide. Italian Rose uses only fresh produce that is never heated, prepackaged or overly handled. The majority of their tomatoes are grown in Florida. These juicy, plump beauties are washed, chopped and mixed with crisp onions, cilantro and jalapenos to create an original, natural salsa experience. “We are proud to say we are one of the few manufacturing facilities where you will always find fresh, never cooked tomatoes straight from the farm,” says Debi Berger, one of the founders of Italian Rose. Strict quality standards coupled with minimal productions steps ensure the retention of natural flavors. “We go to great lengths to procure the freshest and highest quality produce and ingredients available on the market.” Berger continues, “Our creative chefs are always developing new salsas with innovative flavors.” Among the latest offerings is the Tabla Fresca line, which features the farm to table experience. Fresh Bruschetta and Fresh Pico de Gallo are two of the mouthwatering options. “This is the freshest salsa experience possible,” she affirms. Party Hosting Made Easy and Delicious With Wellington’s Season just around the corner, the brand new Get-Together-Platter makes hosting fun and easy. This readyto-serve assortment of dips, including creamy cilantro and white wine and artichoke tapenade, will make any party memorable. Italian Rose was founded in 1979 by the Berger Family with a singular mission—delivering fresh ingredients packed with flavor. Among their first products: peeled and chopped garlic. The fresh garlic was immediate hit with restaurants. “Thirty-five years ago ‘fresh’ was a new concept,” Berger explains. Enthusiasm from commercial chefs led to an expanded line of freshly ground horseradish and cocktail sauces, garlic spreads and butters, and finally to fresh salsas.

Growing consumer demand for zesty, natural ingredients led Italian Rose into the retail marketplace. Italian Rose products are now available at Sam’s Club and Walmart nationwide. The new Tabla Fresca line can be found at Publix stores in the Wellington area. The Italian Rose facilities are located in West Palm Beach and house 100,000 square feet of state-of-the-art manufacturing and storage space. Engaged in the Community As part of its success, Italian Rose is a supporter of the local community through various charities. Berger is currently working closely with Big Dog Ranch, a leader in the animal welfare movement. Big Dog Ranch has placed more than 12,000 dogs in permanent homes and is committed to rescuing, nurturing and adopting dogs into loving situations. “The work that Big Dog Ranch does is very important,” states Berger, a lifelong animal lover and equestrian. Passion and commitment are qualities that drive the Berger family in both their business and their involvement in the community. Berger sums it up, “We’re always looking for ways to innovate and give back.” This win-win philosophy serves them, and their Italian Rose customers, well.


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Bricks Busting Boredom

WHS Student Creates Nonprofit To Help Kids In The Hospital Story and Photos by Julie Unger

Little multicolored bricks might be a nightmare for wary parents, but for Wellington High School student Daniel Clein, they’re something extremely special. They hold the power to cheer up a sick child, spur creativity and make a long-term hospital stay less dreary. Clein’s mission started in 2015, when he was visiting his cousin in the hospital and met a child named Anthony who loved Star Wars Lego collections. “That’s what he wanted, and nobody supplied Legos to hospitals because they’re so expensive. When they contacted me, saying, ‘If you have anything you can do to help us out, it would be amazing,’ I realized how useful Legos are as a toy for kids, because they can play with them over and over and with different ways every time they’re played with. They really, truly foster that curiosity and imagination,” Clein said. And so, Bricks Busting Boredom,

which recently received its official nonprofit status, came to be. Clein started a Bricks Busting Boredom club at Wellington High School, where a group of students wanted to help Clein with his goal of sharing Lego bricks, which are easily washable, with children in the hospital. He delivered 230 pounds of “upcycled” Lego bricks and 50 boxes of new Lego packages to Palms West Hospital on Wednesday, Oct. 19 for young patients to enjoy. Once Clein graduates next year, other students will remain working on the day-to-day operations of the organiza-

tion with Clein overseeing things. “They’re an absolutely amazing help in doing what we do,” he said. “I couldn’t appreciate them more for their initiative and for helping out.” Wherever Clein winds up for college — his goal is to attend the University of Florida — he will be able to remain in constant communication with the club, (Above) Daniel Clein with a table of donated Lego collections. (Below) Clein with pediatric patient Benjamin Cano.

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Palms West Hospital Director of Pediatric Services Caren Bock, Chief Operating Officer Lorna Kernizan, CEO Eric Goldman, Daniel Clein, Chief Nursing Officer Silvia Stradi and Chief Financial Officer Steven Burroughs with boxes of Legos.

which will continue organizing Lego drives. The teacher sponsor for the group, Candace Vollrath, along with other teachers at the school, have been supportive, Clein said. “Our goal for the future is to reach out to as many schools… and set up as many Lego donation drives as possible, so we can then take those collected Legos and donate to as many hospitals as we can,” he said. There are currently collection boxes at Wellington High School, Wellington Landings Middle School and Binks Forest Elementary School. Bricks Busting Boredom has donated to the Joe DiMaggio Children’s Hospital and Palms West Hospital, and next plans to donate Lego bricks to Palm Beach Children’s Hospital. To assist in his endeavor, Clein won a $12,000 grant through the Palm Beach Philanthropy Tank program. “This is wonderful. I couldn’t be more proud of him,” mom Deborah Clein said. Rather than saying they are “recycling” Lego bricks, Clein prefers to say that Bricks Busting Boredom is “upcycling” them — they’re giving something a new, more valuable life. “What we do is take their Legos and upcycle them to these children, and let them know that they’re benefiting the

lives of these children and helping the children pass the time between treatments, helping keep their spirits up, keeping them busy and keeping the creative juices flowing,” Clein explained. Aside from schools, several businesses are now Bricks Busting Boredom drop off locations, such as the Farmer’s Daughter Produce Market on Southern Blvd. If the drop-off locations aren’t convenient, contact Clein to make other arrangements. “We’re looking to expand to more business partners and get more boxes out there,” he said. When Clein dropped off his latest batch to Palms West Hospital in October, his grin stretched ear-to-ear. “It feels absolutely amazing to see the kids have their days brightened by this and see their eyes light up when they see the new toy,” he said. “We do this solely for the fact that, if we can brighten the kids’ day just for the smallest bit, then it makes it all worth it.” Clein is looking forward to “more smiling kid’s faces,” he said, as the program continues to grow. Eventually, he’d like to introduce the idea to every school in Palm Beach County. “That’s why it’s so exciting to come and do Lego drop-offs, because that’s the best part, it’s the most fun, seeing those kids get so excited and seeing that we had an effect on them, even in the smallest way,” he said.

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Palms West Hospital CEO Eric Goldman is especially appreciative of Clein’s efforts. “To have a member of the community, and specifically another child in the community, be so willing to give of themselves, not just at the hospital but in their time away from the hospital, really says a lot about his compassion, his caring, and it makes me feel really good to be a part of something so special,” Goldman said. He added that it’s important to hospital staff to give young patients some room to express themselves and grow through play. “We have to allow them to continue to be a child while they’re here at the hospital,” Goldman said. “We have to not just care for the illness, we need to care for all the child’s needs.” Clein’s hopes to brighten as many children’s days as possible. “To any schools that would like to help, we’d absolutely love to get in contact with you,” he said. For more information, e-mail Clein at daclein@gmail.com or visit www.facebook. com/BricksBustingBoredom.

Pediatric patient Noah Bond with Daniel Clein of Bricks Busting Boredom.

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Brooke USA Ambassador Visits Nonprofit’s Project In Guatemala Story by Sarah Harper Photos courtesy Enrique Urdaneta Photography

At the heart of Nic Roldan’s life as a professional polo player is his love of horses. While his polo ponies live in equine luxury, Roldan is acutely aware that many horses, donkeys and mules around the world do not share such a comfortable existence. This dichotomy is what compelled him last year to become an ambassador for Brooke USA, the American fundraising arm of Brooke, the largest international equine welfare organization dedicated to improving the lives of working equines in the poorest countries of the world, and the communities that depend on them. Since joining Brooke USA as an ambassador, Roldan has worked to raise money and awareness about the plight of working equines around the world.

(Above) Brooke USA Ambassador Nic Roldan takes time to visit with a donkey. (Below) Roldan assists with an educational animal handling session in Guatemala.

Last March, he hosted Nic Roldan’s Sunset Polo & White Party, which raised more than $140,000 for Brooke USA, and the annual event will return on March 24, 2017 at the Wanderers Club in Wellington. In September, the Wellington resident traveled to Guatemala to experience firsthand Brooke’s commitment to improving the lives of working equines. Roldan spent seven days in Guatemala visiting communities in the Zacapa and Quiche regions, seeing for himself the wellington the magazine | december 2016

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work that Brooke Guatemala/ESAP is conducting. “I was blown away by the number of people who rely on their donkeys to carry their essentials, such as wood, water and other goods,” Roldan said. “It was an emotional experience to see how these people live, how proud they are

and how enthused they are to learn. It was truly inspirational. It was amazing to see where the funds that Brooke USA raises are being used.” Most of Guatemala’s large working equine population is used for transporting agricultural products, namely produce and firewood. Reaching work-

Brooke USA Ambassador Nic Roldan observes a Brooke Guatemala/ESAP educational presentation.

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ing horses, donkeys and mules, and their owners and users, is problematic in much of Guatemala due to the mountainous terrain and remote communities. The geography makes it difficult for animals to receive the necessary healthcare to continue their jobs providing a livelihood for their impoverished owners. Roldan’s first stop was the mountainous region of Zacapa, located seven hours from the capital of Guatemala City. The team visited two project communities, where a team from Brooke was providing an educational program to local residents on parasites, as well as hands-on practical lessons in equine welfare. The highland areas of Zacapa are prone to drought. Roldan saw one of the ongoing efforts put in place by Brooke to combat this issue. Brooke provided bags of drought-tolerant grass seed for owners to grow forage for their working equines, even when drought


conditions would not normally allow grass to grow. This is just one example of the ways in which Brooke adapts its programs to fit the needs of a specific community. During a visit to a small mountain community, Roldan got an idea of how difficult the lives of Guatemala’s working equines can be. This community had no local water supply. Donkeys are used to walk down to the river to get water and haul it back. Roldan and Brooke USA’s team completed the hike themselves to experience a day in the life of a donkey. “We went to visit a man who has three mules he uses to fetch wood,” Roldan recalled. “He was having trouble with one of them, so the Brooke team was helping by teaching him how to handle his mule correctly so that it could be a more useful asset. It’s great to see how they take the time to explain how to handle these working equines correctly.”

Roldan and the Brooke USA team also spent time in Quiche, a community where Brooke has had a long-term presence. This area, roughly five hours northwest of the capital, has a lush alpine landscape and a high level of poverty. In this area, working animals suffer due to poor hoof condition, lameness, high tick infestation and wounds. They met a local man, Don Roberto, who was taught to shoe the working equines of the local community by Brooke. “Don Roberto remodeled a common pair of pliers into hoof clippers,” Roldan said. “It was great to see the work he did, and how amazing all of Brooke’s field staff are — caring, welcoming, professional. I’m very proud to be a part of this organization.” Brooke places a great deal of emphasis on the importance of education and how it can positively affect the welfare of the animals and the livelihoods of the owners in an entire community. Brooke’s work has an intense ripple ef-

fect, helping not only working equines, but the families who depend on them and the community as a whole. For Roldan, the trip brought home the importance of the work that Brooke does for working equines around the world and continues to motivate him as he works as a Brooke USA ambassador to raise money and awareness. To learn more about Brooke USA, visit www.brookeusa.org. Many Guatemalans rely on donkeys to carry goods for them, often across difficult terrain.

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wellington | designer

Classic And Contemporary Come Together In The Light, Bright Designs Of Krista Watterworth Alterman Story by Julie Unger • Photos by Jessica Glynn

An affinity for interior design began at a young age for Krista Watterworth Alterman of Krista Watterworth Design Studio. She was 7 years old when she started drawing people and homes in elevations — dissections of homes much like dollhouses. “I really wanted to have a dollhouse; my parents couldn’t afford it,” Alterman recalled. “So, I would draw what it would look like in that dollhouse, with kids in one room playing together, an adult reading in a chair, and I would base the people in the drawings on family members.” That was where Alterman’s design passion began. Now that she can afford a dollhouse, she bought her daughter one. “It was totally a dream that I was able to get her one. She’s 6 now,” Alterman said. Alterman gravitates toward a classic, contemporary look. The influences of growing up in Connecticut, spending time in New York City and in South

Beach helped establish a fondness for clean, contemporary looks, reflecting Alterman’s urban experiences, with classic details, reflecting Connecticut, and mid-century and art deco accents reflecting South Beach. “It is an amalgamation of those three elements that put me in my design happy place,” she said. “But I feel as though I have to be almost like a chameleon. I have to listen to what people want and what they need, and not really infuse my style upon them — but I do need to infuse my sense of style.” The difference? Sense of style is a sense of good style, regardless of what style of design. Alterman’s style would be her personal preferences. wellington the magazine | december 2016

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Krista Watterworth Alterman design signature is light, bright, neutral color palettes, as shown above and on the accompanying pages.

“It really is just about giving clients a sense of good style, no matter what design sensibility they’re attracted to,” she explained. Her common thread, or signature, is light, bright, neutral color palettes. Currently, light and bright is trending, Alterman said, and that look reflects a sense of space. Dark colors, which absorb light, can make a space seem smaller, compared with light colors, which reflect light. Alterman’s unique sense of style is apparent in a collaborative tile line with TileBar. The line is called Eighty by Krista Watterworth, featuring pop-culture shapes in an elegant manner with marble tile mosaics. The first set of tiles has already sold out, and they’re on the second batch. “They’re all designed based upon certain ’80s shapes and profiles. I put them in a classic form,” she said. On the studio’s web site, Alterman has a blog that provides a glimpse into what Krista Watterworth Design Studio does and how it works, as well as a page with items that are specially curated home furnishings that she is drawn to.

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Her name might seem familiar; Alterman has been working on The Vanilla Ice Project since its first season helping to stage the house for sale. She has designed on HGTV, the Food Network and the DIY Network on shows such as Save My Bath, Splurge & Save and Restaurant Impossible. Alterman’s credentials make her unique. She earned her master’s of fine arts degree from the New School in Manhattan, then went back to study at the Parsons School of Interior Design. Between Alterman’s natural talent and exemplary education, styling someone’s home really is her adding to a customer’s vision. “Designing someone’s house isn’t about me, and a designer has to be part psychic and part psychologist,” she said. “I believe, in order to be effective, I have to read into the spirit of my client and bring that to life on the canvas of their home.” From start to finish, a project can take a year to a year and a half. Over the course of that time, the designer and client

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wellington | designer work closely together, forming a bond while making the client’s dreams come true. When looking for an interior designer, Alterman suggests looking for a personality that meshes with your own. “Make sure that you get a good sense that you’ll work with this person,” she said. “You want it to be a positive experience all around. It’s a very, very personal experience designing a home. It’s where we live, it’s where we create memories, it’s where our children grow up. It’s where we are with our husbands, and we grow old together with our partners. It’s where we celebrate, and it’s where we mourn. It’s such a personal, human part of life, that I think you want your designer to understand that sensitivity.” Renovations, especially if living in the home at the time, can be stressful, she pointed out. Sometimes it’s the smaller things that have to be kept in mind when hiring an interior designer, whether it is the connection, understanding the intimacy of the design, or that they show respect for the budget. Alterman’s studio has been featured in many publications, such as Kitchen Trends, Luxe Interiors + Design, Palm Beach Illustrated, Aventura Magazine, Good Housekeeping and Redbook. The studio was voted Best of Houzz, Designer of the Month on Wayfair and Best of the Palm Beaches by South Florida Luxury magazine. The studio is also featured on Joss & Main. To learn more about Krista Watterworth Design Studio, call (561) 530-3983 or visit www.kristawatterworth.com.

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Palm Beach Central’s Linda Pearson Teaches Students How To Excel In The Culinary Arts Story by Chris Felker • Photos by Julie Unger

Much of the knowledge it takes to do well in culinary pursuits is rather cut-and-dried — consisting of the simple chemistry of salt and pepper of taste, and the meat and potatoes of math and science. Those lay out the basic ingredients for Linda Pearson’s students in the Culinary Arts Academy magnet program at Palm Beach Central High School. But when it comes to all the various parts of the food service industry — to which the program is a steppingstone for more than half of Pearson’s pupils — things can get a bit cluttered, like the kitchen of a beginner chef. The kids who don’t stick it out, as well as those who take cooking classes just as an elective, learn quickly that the industry isn’t for them. The cluttered-kitchen scenario is exactly what the intensive magnet curriculum is designed to avoid for students who have an eye toward the restaurant industry, either as a temporary job to help get them through college, or as a long-term career path. Pearson, a West Palm Beach native, joined the Palm Beach County School District in the early 1980s. “I went to culinary school as a public school student way back in the 1970s,” she recalled. “I attended South Tech, actually, which is now a charter school. I graduated early from that, went straight out into the industry and started working, and in about a year’s time, I was already executive sous chef at the Fountains Country Club.” To further her knowledge, she took courses through what was then Palm Beach Community College, as well as Florida Atlantic and Florida International universities. After the Fountains, Pearson went on to work at other country clubs, until she entered the education field in 1981. Much of her own onthe-job experience influences Pearson’s 76

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method and substance of instruction to this day. Her assignments after she started with the district added more seasoning to her recipe for education that Pearson brings to the table at Palm Beach Central. She was involved in the design of a mini-culinary “institute” in southern Palm Beach County. “I originally started working for South Tech, the school that I graduated from, and then I did 10 years at North Tech up in Riviera Beach, in an offcampus program, and then I went back to South Tech,” Pearson said. When South Tech was slated to close, the school district asked her to assist in the development and design of a new facility at West Boca Raton High School. “I volunteered my time and traveled throughout the state actually looking at designs for kitchens for instructional purposes, and then I was actually able to work on that committee for the district to design and develop that [culinary program] kitchen at West Boca,” Pearson said. She joined the staff at Palm Beach Central three years ago and is in her fourth school year now. Next spring, her program will graduate just over a baker’s dozen who’ve been studying with her for all their high school years. The culinary magnet program was trimmed from two teachers to one — Pearson — just as she started. But it still has a demanding curriculum, involving both catering and an actual eatery. “We lost a classroom, so I got the

kids involved and had them start thinking about a new design of how to set it up so it was much more functional,” she said. “We run a restaurant called the Bronco Bistro. The upper-level kids — that’s kids in their third and fourth year, because this is a four-year program — are responsible for creating and generating all the menus that are used, the shopping list… the order taking, the deliveries, food prep, dining room service and they literally run the bistro.” The bistro starts up in January, Pearson explained, noting that organizational tasks dominate the first semester. “The level one kids are learning right now mostly what it is to be a good professional. They’re understanding employability skills, they’re writing résumés, doing professional writings and things to get them acclimated,” she said. “Then they’ll move on up and they’ll be in the kitchen and start cooking, probably with breakfast cookery first, and knife skills and things like that. It’s a lot of book-work in level one.” The students also learn how to be safe in the kitchen. “Level two students do a certification that they’re working on right now called Safe Staff, the same certification that employees get on the job. It’s with the student for three years, a small version of what proper safety and sanitation are involved in the handling of food,” Pearson explained. “The upper-level kids have a shot at… their national certification, and that is Serve Safe, a manager’s exam, and it’s good for five years. Those students are working diligently on learning all the material that has to do with the exam done through the National Restaurant Association.”

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Getting the certification is a strategic move for students to do while in high school, Pearson said, noting that it costs approximately $500 to take that exam after graduation. While she encourages the teens who seem sure they’re aiming for a culinary career, Pearson exercises empathy with all and expresses caution to some, even though she said her main reward is “getting the kids to get involved in the program.” She tries to guide her students, not dictate to them. “I make them responsible, and they respond by running the place,” Pearson said of the Bronco Bistro. “I kind of guide them, but they own the place. It’s their place, and it’s that ownership that I think is so neat.” In the early years of the program, students often drift in and out. But for a handful, the culinary arts will dominate their lives. “A few kids are absolutely interested in this as an occupation,” Pearson said. “I encourage them to go to college for business and get a job. Get work experience that way, get a business degree. That’s pretty much what I tell all my kids to do.” Pearson admits she’ll feel a bit of nostalgia in May. “This is my group that is going to be the first that’s had me all the years,” she said. “We’re like family. When you hang with kids for four years, you become pretty close.”


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Heather Dengler Of Equestrian Sotheby’s

Enjoys Her Time Spent Working With Clients Story by Matthew Auerbach • Photo by Abner Pedraza

Heather Dengler of Equestrian Sotheby’s International Realty traveled a long way to become part of the Wellington community. “I’m originally from King City, Ontario, Canada,” she said. “I grew up riding. I moved to Connecticut for a few years and would winter in Wellington. I always stayed involved in equestrian sport, even while going to college in Vancouver, Canada. I would come back to the East Coast during the summer and work either at a vet clinic or show-jumping farm.” When Dengler married 15 years ago, she and her husband made Wellington their full-time home. They have two boys together. It was around this time that Dengler became involved in the real estate industry. “It didn’t take long before I found that I really enjoyed it,” she said. Because of her background, Dengler gets a particular thrill from working with equestrians and equestrian properties, but it’s truly taking part in and completing the entire process that she finds most gratifying. “For me, the best feeling is when clients are happy with the deal, be it a sale, a purchase or even a rental,” Dengler said. “It really means something to me for my clients to be pleased with the outcome.” Like anyone active in the real estate market, Dengler’s continued success depends upon a cohesive mix of her own talent and experience with the up-to-the-minute technological tools placed at her disposal by the company she works with. Luckily for Dengler, that combination has fallen into place quite nicely. “I feel that with my background and extensive knowledge of the area, I can comfortably find clients exactly what they are searching for,” Dengler said. “When I combine my experience with Sotheby’s incredible marketing capabilities, I am confident that I can get properties sold.” Dengler doesn’t have to work hard convincing potential home buyers to consider Wellington as their destination. She is more than happy to rattle off the virtues of the village to anyone willing to listen. “Wellington is very unique,” she said. “I think anyone would agree that what we have here is special. You can see world-class show jumping, dressage and polo here, all within a few miles. We have great restaurants in Wellington and, just a short drive away, in Palm Beach, Delray and Boca.” Dengler also notes other benefits of the community. “I’m not a golfer, but we have that as well, and great beaches nearby to top it all off,” she added.

Dengler is confident that the uptick in the real estate market will continue. “The market has maintained a solid, steady climb over the past few years, and, of course, we strive to maintain that,” she said. Equestrian Sotheby’s International Realty is located at 12180 South Shore Blvd., Suite 102, in Wellington. To contact Heather Dengler, call (561) 722-6702. wellington the magazine | december 2016

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Dr. Andrea Bayer And The Staff At Seasons Women’s Care Treat Patients In All Stages Of Their Lives By Jason Stromberg

Dr. Andrea Bayer came up with the name of Seasons Women’s Care for her practice because it reflects how she and her associates care for women through all the seasons of their lives. The practice includes two other doctors, Dr. Sarah Knowlton and Dr. Jessica Clark. Bayer, Knowlton and Clark practice obstetrics and gynecology on the campus of the Wellington Regional Medical Center. Each doctor also practices at Palms West Hospital, where Bayer recently received a plaque honoring her 20 years of service. Bayer enjoys her work caring for patients. “It’s an opportunity to help other women. I’m a mother. I’ve had babies. I can relate to a lot of conditions that we see,” Bayer said. “It’s great to be able to help women with all the different issues that affect them throughout their lives.” Seasons Women’s Care offers a personal approach, especially when working with pregnant women. “It can be a lot of fun. You are bringing new life into the world,” Bayer said, adding that she has now been at it long enough to have brought infants into the world for adults she delivered. “It’s really nice.” The doctors at Seasons Women’s Care aren’t taking care of only the baby, but also the patient. “It can be very stressful. You have the life of the mother and the baby in your care,” said Bayer, former chair of Wellington Regional’s ob/gyn depart-

ment. “It’s two patients we are taking care of. Babies come whenever they want to come. We can work 24 to 48 hours straight, doing deliveries during the middle of the night. We are always available for our patients.” Bayer said that it is very common for a baby to be delivered in the early morning hours. However, many deliveries nowadays are planned. “There are different reasons for inducing patients with medication to help deliver a baby,” Bayer said. “It could be because the baby is really big, or for personal and medical reasons, or social reasons.” Bayer, Knowlton and Clark understand the needs of women throughout every stage of their lives. Not only do they handle medical issues, they also cope with each patients’ emotional changes. “There are patient’s moms whom I have known for 20-plus years,” Bayer said. “It kind of makes you feel like part of the family. The patients are friends now. That is a really nice part of our practice. We get to know our people.” Women of all ages are treated at Seasons Women’s Care, where quality ob-

stetrical and gynecological services are always offered, regardless of what stage of life a patient is in. The team’s goal is to help every woman establish a happy lifestyle and a healthy body. “We have patients, from young children to women of all ages, who deal with many kinds of problems,” said Bayer, who is certified by the North American Menopause Society (NAMS), which makes her an expert in helping women through that stage of their lives. “When it comes to women’s reproductive organs, we deal with a lot of preventive evaluations and a lot of problems that arise.” There are other things that Bayer and her staff look for in teenage girls and older women, such as general health-related issues. “We look for other issues that affect their general health, such as, we listen to their hearts,” Bayer said. “If they have a heart murmur, we pick it up. If they have thyroid issues, or diabetes, we check that out. Patients can come in complaining of a pain. It could be an ovarian issue, or it may be a bowel or a bladder issue, maybe an issue related to their back or hip. We are a very versatile team.” Seasons Women’s Care Gynecology Obstetrics is located at 10115 W. Forest Hill Blvd., Suite 300, on the campus of Wellington Regional Medical Center. Visit www. seasonswomenscare.com or call (561) 3286165 for more information.

Dr. Andrea Bayer enjoys her work caring for patients. “It’s an opportunity to help other women. I’m a mother. I’ve had babies. I can relate to a lot of conditions that we see,” she said. “It’s great to be able to help women with all the different issues that affect them throughout their lives.” wellington the magazine | december 2016

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MEAT LASAGNA ................................. 14.95 FETTUCCINE ALFREDO .................... 14.95 SPAGHETTI CARBONARA................ 14.95 SPAGHETTI & MEATBALLS.............. 14.95 SHRIMP MARINARA .......................... 19.95 SHRIMP SCAMPI ................................. 19.95 SHRIMP BROCCOLI RABE ............... 19.95 CALAMARI MARINARA ..................... 18.95 SEAFOOD POSILLIPO ....................... 19.95 SCUNGILLI MARINARA ..................... 19.95 LINGUINI .............................................. 18.95 with RED or WHITE CLAM SAUCE

We are open for Christmas Eve, Christmas, New Years Eve & New Years Featuring our NEW Individual Menu!

Prepared Fresh to order.

Served Family Style or as

Individual Selections!

FRUTTI DI MARE ................................ 22.95 RIGATONI LEX..................................... 14.95

Pick up and Cash only

ENTREES (Individual)

CHOICE OF: MINESTRONE SOUP, PASTA FAGIOLI,HOUSE SALAD OR CAESAR SALAD CHOICE OF: BROCCOLI, POTATOES, SIDE OF FRENCH FRIES, ROASTED VEGETABLES, PASTA SIDE WITH MEAT OR TOMATO SAUCE

CHICKEN ............................................ 16.95

CHICKEN ROLLATINI.......................... 18.95

VEAL .................................................... 19.95

EGGPLANT ROLLATINI ..................... 15.95 EGGPLANT PARMIGANA................... 15.95 CACCIATORE ....................................... 19.95

Choice of: Marsala, Piccata, Francese, Pizzaiolo, Milanese, Parmigana or Piard Choice of: Marsala, Piccata, Francese, Pizzaiolo, Milanese, Parmigana or Piard

CHICKEN VERDI .................................18.95 A touch of tomato sauce topped w/ broccoli & mozzarella

VEAL VERDI.........................................18.95 A touch of tomato sauce topped w/ broccoli & mozzarella

CHICKEN SORRENTINO ...................18.95 Light tomato sauce w/ a touch of cream, peas, eggplant, prosciutto & mozzarella

VEAL SORRENTINO ......................... 21.95 Light tomato sauce w/ a touch of cream, peas, eggplant, prosciutto & mozzarella

CHICKEN PORTOBELLO................. 18.95 Portobello mushrooms w/ fresh spinach in brown sauce topped w/ mozzarella

VEAL PORTOBELLO ........................ 21.95 Portobello mushrooms w/ fresh spinach in brown sauce topped w/ mozzarella

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Stuffed w/ sauteed spinach, prosciutto w/ mozzarella in a marsala mushroom sauce

Half roasted chicken w/ mushrooms, peppers & onions in marinara sauce

BONELESS CACCIATORE ................ 21.95 Half roasted chicken w/ mushrooms, peppers & onions in marinara sauce

Happy Hour Monday - Friday 11 a.m. - 7 p.m.

Beer Specials House Wines $5 Svedka Martini’s $6

CHICKEN CAMPAGNOLO .................21.95 Boneless chicken breast w/ potatoes, peppers, onions & sausage in garlic white wine sauce

CHICKEN SCARPARIELLO ...............19.95 Half roasted chicken w/ potatoes, pepper onions & sausage in garlic white wine sauce

SHRIMP SICILIANA ........................... 19.95 Shrimp in garlic white wine & lemon sauce w/ fresh basil

SHRIMP ............................................... 19.95 Choice of: Francese, Oreganata or Parmigana

december 2016 | wellington the magazine

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wellington | table

Signature Dish

Wide Array Of Cuisines Available At New Tokyo Bay Buffet On SR 7 Story and Photos by Julie Unger

Tokyo Bay Buffet opened this past spring in Royal Palm Beach offering more than 50 kinds of fresh sushi, hibachi, seafood, homemade desserts and more. Manager Johnny Chen is excited about the new location, which complements another Tokyo Bay Buffet restaurant in Georgia. Tokyo Bay Buffet is special, Chen explained, because it is different from other Asian buffet restaurants. His favorite dish on the vast multi-part buffet is the Thai Mango Shrimp. “It’s peeled shrimp with fresh mango sauce and other vegetables,” Chen said. “It’s a little bit sweet, spicy, and it’s really nice. That’s why it’s my favorite.” It’s also one of the most popular of Tokyo Bay Buffet’s many offerings. Chen has eight years of experience in the industry and is proud of the unique offerings and style at Tokyo Bay Buffet. “We serve sushi, hibachi, Asian food, Chinese food, seafood like snow crab, cocktail shrimp

and oysters. We have homemade desserts as well, like crème brulee,” he said. The dishes reflect many different cultures: sushi and hibachi are Japanese, the hot dishes are Asian, mostly Chinese and Thai, as well as the seafood. Some of the most popular seafood items are the snow crab and oysters. The recipes are also very authentic, Chen explained. Chinese food in China is different from typical Chinese food in the United States, he explained, but Japanese food doesn’t change much, except for the addition of cream cheese in some items. In Japan, dairy isn’t common. “What you see here,” he said, “if you go to Japan, you’ll get these items as well.” All of the sushi is made fresh on the premises. Every day, special orders of fish are flown in from a Japanese company that provides the wellington the magazine | december 2016

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Signature Dish freshest sushi-grade fish products. Seasonal fish are often featured, since when a particular fish is in season it has the best flavor, Chen added. Looking at the vast array of sushi plates available, you may notice something interesting. Some of the sushi plates only have a few pieces out at a time. That’s intentional and by design. “We serve a lot of different sushi. It’s fresh-made. It’s different from the other buffets. We have people behind the bar.

We make it in little bits, and once it runs out, we refill it right away, so all the sushi is fresh,” Chen said. “When people take them and they finish, we make another one fresh.” There are chefs at the ready by the sushi and hibachi areas, able to skillfully and artfully make whatever is running low. Typical sushi buffets, Chen added, may only have 10 types of sushi. At Tokyo Bay Buffet, they rotate more than 50 different types to keep the menu varied and customers interested as they try new flavors and enjoy their favorites. Some of the sushi types available recently included: Rainbow Naturo, which is salmon, tuna, white tuna, avo-

cado and cucumber; Philadelphia roll, with cream cheese, cucumber and crab; Mexican Roll, with spicy crab, tempura shrimp and asparagus; Tempura Shrimp, with shrimp, cucumber, asparagus and lettuce; the MVP roll, which has tempura shrimp, asparagus and avocado; the Hawaii Roll, with salmon skin, avocado and spicy salmon; the J&B Roll, with salmon, cream cheese and avocado; the Crazy Tuna, with pepper tuna, avocado and spicy tuna; the

“We serve a lot of different sushi. It’s fresh-made. It’s different from the other buffets. We have people behind the bar. We make it in little bits, and once it runs out, we refill it right away, so all the sushi is fresh.” ~ MANAGER JOHNNY CHEN ~

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wellington | table Dancing Ell Roll, with cream cheese, cucumber, masago, eel and avocado; the 7 West Roll, with cucumber, avocado, crab, asparagus, spicy tuna and spicy crab; and many more. Everything is made fresh, and in small batches, including the hibachi station, which allows diners to create their own hibachi dish. In addition, there are four soups (miso, hot and sour, wonton and seafood) to enjoy before heading to the fresh fruit and homemade desserts. Catering and takeout are available. Lunch is served from 11:30 a.m. to 3 p.m. Monday through Friday, and from noon to 3:30 p.m. Saturday and Sunday. Dinner is available Monday through Thursday, and Sunday, from 5 to 9:30 p.m. Dinner on Friday and Saturday is available from 5 to 10:30 p.m. Tokyo Bay Buffet is located at 165 S. State Road 7 in Royal Palm Beach. For more information, call (561) 753-5566 or visit www. tokyobaybuffet.com.

Sushi chef Lu Yao Wang serves up a fresh batch of eel tartar and tuna tartar at the new Tokyo Bay Buffet on State Road 7.

Celebrate the Season with Us We are open for Christmas Eve, Christmas, New Years Eve & New Years

Lunch Specials

11 am - 4 pm Daily - $5.50 and Up

Happy Hour Monday thru Thursday 11 am - 7 pm HOURS

Sunday - Thursday: 11 am - 10 pm

Friday & Saturday: 11 am - 11 pm

Lunch Served Everyday 11 am - 4 pm

Happy Hour Monday thru Thursday 11 am - 7 pm

Early Menu

$13.95 must be seated by 5:15 p.m. (Excludes Holidays) APPETIZERS (SELECT ONE)

Caesar Salad, Mixed Greens, Pasta Fagioli, or Minestrone ENTRÉES (SELECT ONE)

Chicken Marsala/Chicken Francese Eggplant Parmigiana/Eggplant Rollatini Chicken Parmigiana/Sausage & Peppers Pork Chop/Veal Parmigiana Zuppa Di Mussels/Sole/Tilapia ~ Fish may be prepared either Oreganata, Luciano, Francese, or Grilled ~

DESSERT (SELECT ONE)

Cannoli or Chocolate Cake Hot Coffee or Hot Tea with Dessert Please NO Substitutions/NO Coupons

Aberdeen Plaza

8260 Jog Road, Boynton Beach, FL (on Jog Road South of LeChalet on the east side of the road)

Tel: 561.336.3862 Fax: 561.336.3865 arrabiatas.net

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NOW ACCEPTING Reservations for: Christmas Eve • Christmas Day • New Years Eve • New Years Day

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wellington | dining guide Arrabiatas Italian Restaurant serves up traditional Italian cuisine. The restaurant is in Aberdeen Plaza at 8260 Jog Road. For more info., call (561) 336-3862 or visit www.arrabiatas.net.

ment. The restaurant is located in the Pointe at Wellington Green at 10140 W. Forest Hill Blvd. For more info., call (561) 793-9394 or visit www.jordans steakbistro.com.

At BurgerFi, gourmet quality is the name of the game. The Wellington location of this growing gourmet burger chain is at the corner of Forest Hill Blvd. and Wellington Trace. Call (561) 612-7853 or visit www.burgerfi.com to learn more.

Enjoy authentic Mexican cuisine at La Fogata, featuring a full menu for lunch and dinner, including food and drink specials. The restaurant is located in Wellington’s Town Square shopping plaza at 11924 W. Forest Hill Blvd. For more info., call (561) 422-1641 or visit www.lafogatawellington.com.

Catania Italian Restaurant is in the Marketplace at Wycliffe at 4115 S. State Road 7. Hours are 11 a.m. until 10 p.m. Monday through Thursday, staying open until 11 p.m. on weekends. On Sundays, doors open at 2 p.m. For more info., call (561) 3555900. Gabriel’s Cafe & Grille is Wellington’s oldest restaurant. Serving breakfast and lunch, Gabriel’s is open from 7 a.m. to 3 p.m. daily in the Wellington Plaza at the intersection of Forest Hill Blvd. and Wellington Trace. For more info., call (561) 793-0675. The Grille Fashion Cuisine (12300 South Shore Blvd., Suite 10) is open for lunch and dinner daily. It is also a popular gathering place, open until 2 a.m. Thursday through Sunday. For info., call (561) 7932110 or visit www.thegrillefashioncuisine.com. India Grill & Bar is now open in Royal Plaza at 650 Royal Palm Beach Blvd. serving authentic north and south Indian cuisine. For info., call (561) 249-7168. JoJo’s Raw Bar & Grill (13889 Wellington Trace in the Wellington Marketplace) features steaks, burgers, fresh fish and more, along with a bar stocked with 100 different beers. For info., call (561) 427-1997. Offering delicious cuts of steak and succulent seafood dishes, Jordan’s Steak Bistro serves up delicious meals and craft cocktails in a stylish environ-

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Experience the tastes of the world atop a burger at Lindburgers Restaurant in the Wellington Courtyard Shops at 13860 Wellington Trace. From Florida to the Far East, Lindburgers will take you on a trip as you bite into one of its 50 famous burgers. For info., call (561) 753-0555 or visit www.lindburgers.com. A warm and welcoming restaurant with a cozy atmosphere, Oak Bistro & Wine Bar at 11051 Southern Blvd., Suite 210, in the Southern Palm Crossing shopping plaza serves up delicious food complemented by great wine varietals. Catering and takeout are available, as are private parties and a great brunch on Saturdays and Sundays. For more info., call (561) 753-6217 or visit www.oakrpb.com. Oli’s Fashion Cuisine & Bar is open for breakfast, lunch, dinner and drinks on Forest Hill Blvd. near the Mall at Wellington Green. For info., call (561) 7922220 or visit www.olisrestaurant.com. Stonewood Grill & Tavern in the Pointe at Wellington Green serves up exciting flavors in a casually sophisticated setting. Call (561) 784-9796 or visit www.stonewoodgrill.com for more info. A family tradition since 1905, Strathmore Bagels & Deli is a real New York delicatessen, serving everything from smoked fish to corned beef. It is located in the Marketplace at Wycliffe at the corner of

State Road 7 and Lake Worth Road. For info., call (561) 357-0044 or visit www.strathmorebagels.com. Taste of India is located at 7750 Okeechobee Blvd. Aside from a full menu, it offers a bountiful buffet for lunch and dinner on weekdays and brunch on weekends. For more info., call (561) 721-8600. Tokyo Bay Buffet, located at 165 S. State Road 7 in Royal Palm Beach, raises the concept of Asian buffet dining to a whole new level with a large sushi bar and a tasty hibachi grill. For more info., call (561) 753-5566. Drop by the award-winning TooJay’s Original Gourmet Deli at its new location in Wellington Green Square near Whole Foods Market for breakfast, lunch or dinner. TooJay’s is reminiscent of your favorite New York delicatessen. For more info., call (561) 784-9055 or visit www.toojays.com. Tree’s Wings & Ribs is located at 603 Royal Palm Beach Blvd. in the Royal Plaza. Eat in or take out wings, ribs, chicken and more. Visit www.treeswings andribs.com or call (561) 791-1535 for more info. Voi-La, located at 13889 Wellington Trace, Suite A8, in the Wellington Marketplace, serves high-quality food that is good for the body and soul, with a focus on Venezuelan and South American favorites. For more info., call (786) 281-1589. Located in the original Wellington Mall, The White Elephant serves up American-style cuisine with a wonderful ambiance. For more info., call (561) 4691109 or visit www.whiteelephantwellington.com. With a wide and varied menu, the Wild West Diner serves breakfast, lunch and dinner. It is located at 12041 Southern Blvd. at the corner of Crestwood Blvd. For more info., call (561) 469-2333 or visit www.wildwestdiner.com.


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wellington | calendar Thursday, Dec. 1 • Adult Softball Leagues at Okeeheelee Park are available for men’s and mixed teams, ages 18 and older. Registration opens Dec. 1. For more info., call Adam Schackmann at (561) 963-6722 or e-mail aschackmann@pbcgov.org. • The Wellington Amphitheater (12100 W. Forest Hill Blvd.) will host food trucks on Thursday, Dec. 1 at 5 p.m. with live music by the NattyBos at 6:30 p.m. Call (561) 753-2484 for info. • The Women of the Western Communities will meet Thursday, Dec. 1 at the Wanderers Club in Wellington. The meet and mingle will begin at 6 p.m. Be sure to arrive no later than 6:30 p.m. to be checked in and seated. The meeting will be the winter fundraiser featuring a Chinese auction. E-mail Mair Armand at mair@wwc-fl.com, call (561) 6350011 or visit www.womenofthewesterncommunities. org for more info. • The Wellington library (1951 Royal Fern Drive) will host a Writer’s Critique Workshop for adults on Thursday, Dec. 1 at 6:30 p.m. Share, offer and accept constructive criticism to improve fiction, nonfiction and poetry in a supportive atmosphere. Call (561) 790-6070 to pre-register. Friday, Dec. 2 • The West Palm Beach Antiques Festival will be at the South Florida Fairgrounds from Friday, Dec. 2 through Sunday, Dec. 4. For more information, visit www.wpbaf.com. • Tru by Jay Presson Allen opens Friday, Dec. 2 at the Don & Ann Brown Theater in West Palm Beach. For more info., call (561) 514-4042 or visit www.palmbeachdramaworks.org. • The Kravis Center for the Performing Arts will present Absolute Brightness, written by and starring James Lecesne with original music by Duncan Sheik and directed by Tony Speciale, on Friday, Dec. 2 and Sunday, Dec. 4 at 7:30 p.m., and Saturday, Dec. 3 at 1:30 and 7:30 p.m. Teens and adults alike will be inspired by this uplifting story about humanity and dignity. Lecesne is a co-founder of the

Trevor Project, the only nationwide 24-hour suicide prevention and crisis intervention lifeline for LGBTQ and questioning youth. Visit www.kravis.org for more info. • Wellington’s Holiday Tree Lighting will be held Friday, Dec. 2 at 7 p.m. at the Wellington Amphitheater (12100 W. Forest Hill Blvd.) followed by a screening of Miss Peregrine’s Home for Peculiar Children at 7:30 p.m. Call (561) 753-2484 for more info. • Barnes & Noble in Wellington will hold a Polar Express Pajama Party on Friday, Dec. 2 at 7 p.m. with holiday crafts and activities, hot chocolate and cookies. Call (561) 792-1292 for more info. • The Kravis Center for the Performing Arts will present Kenny G Holiday Show: The Miracles and Hits Tour on Friday, Dec. 2 at 8 p.m. Visit www. kravis.org for more info. Saturday, Dec. 3 • The Mall at Wellington Green will host Mallstars Breakfast With Santa on Saturday, Dec. 3 from 8:30 to 10 a.m. Visit www.shopwellingtongreen. com for more info. • The Wellington library (1951 Royal Fern Drive) will host “Let It Snow!” for ages 2 to 6 on Saturday, Dec. 3 at 11 a.m. Snow days in Florida are rare, so enjoy stories, songs and a craft in a winter wonderland. Call (561) 790-6070 for more info. • The inaugural West Palm Beach Arts Festival at the Armory Art Center (1700 Parker Ave., West Palm Beach), presented by PNC Arts Alive, is scheduled for Saturday, Dec. 3 and Sunday, Dec. 4 from 10 a.m. to 5 p.m. For more info., visit www. westpalmbeachartsfestival.com. • The Wellington Chamber of Commerce and the Village of Wellington will present Winterfest 2016 at the Wellington Amphitheater on Saturday, Dec. 3 from 7 to 10 p.m. featuring Vanilla Ice. There will be musical and dance performances by local talent, exhibitors, retail shopping, food vendors and more. For more information, or for sponsorship opportunities, visit www.wellingtonchamber.com.

Monday, Dec. 5 • The Wellington library (1951 Royal Fern Drive) will host its Chess Club for Adults on Monday, Dec. 5 at 6:30 p.m. Chess fans will practice strategy skills with other players. Basic game knowledge is required. Call (561) 790-6070 to pre-register. Tuesday, Dec. 6 • The Kravis Center for the Performing Arts will present Kravis on Broadway: An American in Paris from Tuesday, Dec. 6 through Sunday, Dec. 11 in the Alexander W. Dreyfoos Jr. Concert Hall. For more information, visit www.kravis.org. • The Wellington library (1951 Royal Fern Drive) will host Tween Gaming for ages 8 to 12 on Tuesday, Dec. 6 at 2:30 p.m. Bring a friend for Wii gaming and board game fun. Call (561) 790-6070 for more info. • Families interested in learning more about the Oxbridge Academy (3151 N. Military Trail, West Palm Beach), an independent secondary school, are invited to attend an open house on Tuesday, Dec. 6. Tour the 54-acre campus, meet the faculty, talk to current students, and learn about Oxbridge’s exceptional academic, arts and athletics programs. Refreshments and registration begins at 5 p.m. To register, visit www.oapb.org/admission or call at (561) 972-9826. • The Wellington library (1951 Royal Fern Drive) will host “Better Than the Movie?” for adults on Tuesdays, Dec. 6 and Dec. 20 at 6:30 p.m. The library continues its series of book versus movie discussions by watching and talking about The Talented Mr. Ripley by Patricia Highsmith. Pick up a copy of the book at the research services desk. Call (561) 7906070 to pre-register. • The Wellington library (1951 Royal Fern Drive) will host Wonders of the Night Sky: Telescope Viewing Session for adults on Tuesday, Dec. 6 at 7 p.m. Join the Astronomical Society of the Palm Beaches and learn about constellations as you stargaze from sunset to 8:30 p.m. outside, if the skies are clear. Call (561) 790-6070 to pre-register.

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wellington | calendar Wednesday, Dec. 7 • American Legion Auxiliary Unit #367 of Royal Palm Beach will meet Wednesday, Dec. 7 at 10 a.m. for the unit’s annual breakfast at Hilary’s Restaurant. For more info., call Marge Herzog at (561) 791-9875 or Joan Shewmake at (561) 792-2317. • The Wellington library (1951 Royal Fern Drive) will host “Science of Parenthood” for all ages on Wednesday, Dec. 7 at 6:30 p.m. Norine DworkinMcDaniel, co-author of Science of Parenthood: Thoroughly Unscientific Explanations for Utterly Baffling Parenting Situations, shares her observations and punchlines that make up this wonderful work of humor. Call (561) 790-6070 to pre-register. Thursday, Dec. 8 • The Wellington Amphitheater (12100 W. Forest Hill Blvd.) will host food trucks on Thursday, Dec. 8 at 5 p.m. with a live concert by the Flyers at 6:30 p.m. Call (561) 753-2484 for more info. • The Wellington library (1951 Royal Fern Drive) will host Mosaic Candle Holders for ages 12 to 17 on Thursday, Dec. 8 at 6 p.m. Make a candle holder using multi-colored see-through gems. Call (561) 790-6070 to pre-register. • The Wellington library (1951 Royal Fern Drive) will host Scrabble for Adults on Thursday, Dec. 8 at 6:30 p.m. Join other Scrabble fans for a fun evening of word-play. Basic game knowledge is required. Call (561) 790-6070 to pre-register. Friday, Dec. 9 • The Wellington library (1951 Royal Fern Drive) will host Lego Bricks for ages 5 to 12 on Friday, Dec. 9 at 2:30 p.m. Build, imagine and create using Lego bricks. Call (561) 790-6070 for more info. Saturday, Dec. 10 • The Great Train Show will be at the South Florida Fairgrounds on Saturday, Dec. 10 and Sunday, Dec. 11. For more info., visit www.trainshow.com. • Buckler’s Craft Fair will be at the South Florida Fairgrounds on Saturday, Dec. 10 and Sunday,

Dec. 11. For more info., visit www.bucklercraftfair. com. • The Green Market at Wellington will be at the Wellington Amphitheater (12100 W. Forest Hill Blvd.) on Saturday, Dec. 10 from 9 a.m. to 1 p.m. Visit www.greenmarketatwellington.com for more info. • The Mall at Wellington Green will host a Musicthon on Saturday, Dec. 10 from 10 a.m. to 6 p.m. The Palm Beach County Music Teachers Association will be showcasing the talents of students performing holiday favorites on the grand piano in the Macy’s Court to benefit Family Promise, an organization dedicated to transforming the lives of homeless families. For more info., visit www.shopwellingtongreen.com. • The Mall at Wellington Green will host Share the Spirit Day on Saturday, Dec. 10 from noon to 5 p.m. Mall representatives will randomly hand out gift cards throughout the day: a $50 gift card for the shopper and a $25 gift card to share with someone else. For info., visit www.shopwellingtongreen.com. • The Wellington library (1951 Royal Fern Drive) will host Letters to Our Military for ages 7 and up on Saturday, Dec. 10 at 2 p.m. Remember service men and women by writing a letter or making a card to thank them. Lynelle Chauncey Zelnar, founder of Forgotten Soldiers Outreach, will do a brief presentation at the beginning. Letters will be collected at the end and craft supplies will be provided. Call (561) 790-6070 to pre-register. • The Wellington Seniors Club will hold its annual holiday dinner dance and installation of officers and directors on Saturday, Dec. 10 at 6 p.m. at the Mayacoo Lakes Country Club. There will be entertainment and valet service. For more info., call Peter Granata at (561) 795-9814. • Wellington Ballet Theatre will present its original production The Grinch Who Stole Christmas on Saturday, Dec. 10 at 7 p.m. and Sunday, Dec. 11 at 4 p.m. in the Wellington High School auditorium (2101 Greenview Shores Blvd.). The show will feature choreography and staging by Melissa Waters, artistic direction by Rocky Duvall, and scenic design by Chris Gay and Brian Main. Tickets are free, but seating is

reserved. Tickets are available on a first-come, firstserved basis and can be picked up at the Wellington Ballet Theatre studio (11120 South Crown Way, Units 3 & 4, Wellington). For info., call Randy Ballen at (561) 296-1880 or visit www.wellingtonballettheatre.org. Sunday, Dec. 11 • The Central Palm Beach County Chamber of Commerce and the Village of Wellington will present the 33rd annual Wellington Holiday Parade, themed “Holiday Movie Magic,” on Sunday, Dec. 11. The parade will kick off down Forest Hill Blvd. at 1:30 p.m., ending with Holiday Park festivities at the Wellington Amphitheater. For more information, visit www.cpbchamber.com or call (561) 790-6200. • The Wellington library (1951 Royal Fern Drive) will host From Coverage to Care: Affordable Care Act Enrollment on Sunday, Dec. 11 from 1 to 4 p.m. Enroll and/or re-enroll into the Affordable Care Act Health Insurance Marketplace plans. Walk-ins are welcome. Call (561) 790-6070 for more info. Monday, Dec. 12 • The Wellington library (1951 Royal Fern Drive) will host Make a Gift for ages 9 to 12 on Monday, Dec. 12 at 3 p.m. Get creative and make a gift for someone special. Dress to get messy. Call (561) 7906070 for more info. • The Michelangelo Lodge of the Sons of Italy will be hosting its annual Christmas party and toy drive for the Palms West Children’s Hospital on Monday, Dec. 12 at 6 p.m. at the Royal Palm Beach Cultural Center. Tickets are $25 per person. Guests are asked to bring an unwrapped child’s toy. The menu consists of salad, chicken parmesan, lasagna and soda/water, followed by coffee and dessert. There will be dancing with the in-house DJ, Nick Marino’s Music. RSVP by Dec. 7 to Pat Devivo at (561) 249-1298 or Sam Pittaro at (561) 412-8684. • The Wellington library (1951 Royal Fern Drive) will host “To Begin the World Over Again: The Life of Thomas Paine” on Monday, Dec. 12 at 6:30 p.m. Enjoy a preview screening of this acclaimed,

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one-man historical drama focusing on the life and times of Thomas Paine, one of the most misunderstood and influential figures in American history. Call (561) 790-6070 to pre-register. Tuesday, Dec. 13 • The Wellington library (1951 Royal Fern Drive) will host a Paper Airplane Contest for ages 5 to 12 on Tuesday, Dec. 13 at 2:30 p.m. Create a paper airplane and compete against your peers to see how far your airplane can go. The winner will get a prize. Call (561) 790-6070 for more info. • The Wellington library (1951 Royal Fern Drive) will host Anime Nation for ages 12 to 17 on Tuesday, Dec. 13 at 6 p.m. View new anime titles. Snacks will be provided. Call (561) 790-6070 for more info. • The Wellington library (1951 Royal Fern Drive) will host Sean Gaskell: Music of the West African Kora on Tuesday, Dec. 13 at 6:30 p.m. Enjoy the unique sounds of the kora, a beautiful 21-stringed instrument native to the Mande peoples of West Africa. Gaskell gathered his expertise among kora masters in the Gambia. Call (561) 790-6070 to pre-register. Wednesday, Dec. 14 • The Wellington library (1951 Royal Fern Drive) will host Not Your Grandma’s Bingo for ages 5 to 12 on Wednesday, Dec. 14 at 3:30 p.m. Create your own card and see if luck is on your side. Join the fun and win a prize. Call (561) 790-6070 for more info. • The Northern Palm Beach chapter of the American Business Women’s Association will meet Wednesday, Dec. 14 at the PGA Blvd. Embassy Suites Hotel. Networking takes place from 6 to 6:30 p.m., with the dinner and program following. The cost is $22, and guests are welcome. RSVP to Chapter President Sam Markwell at (561) 644 2384. For information about the ABWA, visit www.abwanpbflorida.org. Thursday, Dec. 15 • The Wellington library (1951 Royal Fern Drive) will host “Paint, Please!” for ages 6 to 12 on Thursday, Dec. 15 at 2:30 p.m. Dress to get messy and paint cool, winter-themed landscapes. Call (561) 790-6070 for more info. • The Western Business Alliance will hold its December Holiday Happy Hour at the White Elephant restaurant (12794 W. Forest Hill Blvd., Suite 20, in the original Wellington Mall) on Thursday, Dec. 15 from 5:30 to 7:30 p.m. For more information, visit www. thewesternbusinessalliance.com. • The Wellington Amphitheater (12100 W. Forest Hill Blvd.) will host food trucks on Thursday, Dec. 15 at 5 p.m. with live music by the Whitestone Band at 6:30 p.m. Call (561) 753-2484 for info. • The Wellington library (1951 Royal Fern Drive) will host Color Me Calm for the Holidays for adults on Thursday, Dec. 15 at 6:30 p.m. Take time to relax and de-stress during the busy holiday season with a calming coloring session. The library will supply coloring sheets and colored pencils. Call (561) 790-6070 to pre-register. Friday, Dec. 16 • The Wellington Amphitheater will host a free screening of the movie The Santa Clause on Friday, Dec. 16 at 7:30 p.m. Bring your own seating. Call (561) 753-2484 for more info. • The Kravis Center for the Performing Arts presents The Beach Boys Christmas in the Alexander W. Dreyfoos Jr. Concert Hall on Friday, Dec. 16 at 8 p.m. For more information, visit www.kravis.org. Saturday, Dec. 17 • The Florida Gun & Knife Show will return to the South Florida Fairgrounds on Saturday, Dec. 17 and Sunday, Dec. 18. For more information, visit www.flgunshows.com. • The 36th annual Children’s Holiday Fishing Tournament will take place Saturday, Dec. 17 at Village Park (11700 Pierson Road). Registration is at 8 a.m. with the tournament beginning at 9 a.m. and awards at 11 a.m. Call (561) 791-4786 for more info. • The Green Market at Wellington will be at the Wellington Amphitheater (12100 W. Forest Hill Blvd.) on Saturday, Dec. 17 from 9 a.m. to 1 p.m. Visit www.greenmarketatwellington.com for more info.

• The Wellington library (1951 Royal Fern Drive) will host “Intro to Tennis” on Saturday, Dec. 17 at 1 and 2 p.m. for ages 4 and 5, and 3 p.m. for ages 6 and 7. Tennis is one of the best sports for developing a child’s athletic and mental skills. This class will be a fun introduction to some of the basic tennis skills that every child will enjoy. Call (561) 790-6070 for more info. • The Kravis Center for the Performing Arts will present Florida Dance Conservatory’s The Unconventional Nutcracker in the Helen K. Persson Hall on Saturday, Dec. 17 at 7 p.m. For more information, visit www.kravis.org. • The Kravis Center for the Performing Arts will host the Young Singers of the Palm Beaches in Winter Tapestry 2016 in the Alexander W. Dreyfoos Jr. Concert Hall on Saturday, Dec. 17 at 7 p.m. For more information, visit www.kravis.org. • The Wellington Amphitheater will hold A Cool Yule Celebration with the King Guys/Holiday Hipsters on Saturday, Dec. 17 at 7:30 p.m. Call (561) 753-2484 for more info.

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Sunday, Dec. 18 • The Mall at Wellington Green will host Signing Santa on Sunday, Dec. 18 from 10 a.m. to noon. Deaf and hard-of-hearing children from the School District of Palm Beach County are invited to sign their holiday wishes using American Sign Language with Sign Language Santa during this special private event. Each child will receive a complimentary photo with Santa and a holiday gift bag. For more info., visit www.shopwellingtongreen.com. • The annual Wellington Holiday Jingle Bell 5K Run will be held on Sunday, Dec. 18 at Village Park (11700 Pierson Road), starting at 7 a.m. Visit www.active.com for more information and to register.

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Tuesday, Dec. 20 • The Village of Wellington will hold a Walk and Talk all day in the Periwinkle/Lily community on Tuesday. Dec. 20. Visit www.wellingtonfl.gov for more info. • The Wellington library (1951 Royal Fern Drive) will host “I Love Art!” for ages 6 to 12 on Tuesday, Dec. 20 at 3 p.m. Create something new each month. Call (561) 790-6070 for more info.

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Friday, Dec. 23 • The Kravis Center for the Performing Arts will present Rudolph the Red-Nosed Reindeer: The Musical in the Alexander W. Dreyfoos Jr. Concert Hall on Friday, Dec. 23 at 2 and 7 p.m. For more information, visit www.kravis.org.

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Tuesday, Dec. 27 • The Kravis Center for the Performing Arts will host Forbidden Broadway’s 35th Anniversary Tour in the Marshall E. Rinker Sr. Playhouse from Tuesday, Dec. 27 through Saturday, Dec. 31. For more information, visit www.kravis.org. Wednesday, Dec. 28 • The Kravis Center for the Performing Arts will host the Miami City Ballet presenting George Balanchine’s The Nutcracker in the Alexander W. Dreyfoos Jr. Concert Hall from Wednesday, Dec. 28 through Friday, Dec. 30. For more information, visit www.kravis.org. • The Wellington library (1951 Royal Fern Drive) will host it Teen Takeover for ages 12 to 17 on Wednesday, Dec. 28 at 6 p.m. Enjoy Wii games, board games and more. Snacks will be provided. Call (561) 790-6070 for more info. Saturday, Dec. 31 • CAFCI will hold its 27th annual New Year’s Eve Gala at the Royal Palm Beach Cultural Center on Saturday, Dec. 31 from 8 p.m. until 2 a.m. This semiformal affair will feature a buffet with cuisine from Chef G, door prizes, dancing and a 50/50 raffle. The evening will culminate with a midnight champagne toast to ring in 2017. Tickets are only $50. RSVP to Dennis Wright at (561) 653-1586, Lawrence Logan at (561) 791-0162, Junette Powell at (561) 346-2353 or the CAFCI hotline at (561) 790-4002. Tickets are also available online at www.cafcipbc.org.

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Photos by Denise Fleischman and Julie Unger

Boys & Girls Club Golf — The Boys & Girls Club Wellington Golf Tournament took place Sunday, Nov. 13 at the Wanderers Club, raising $42,000 for the Neil S. Hirsch Family Boys & Girls Club. Leading the charge this year was chairman Nic Roldan. Shown here are: (front row) Kenda Peterson, Jaene Miranda and Christine Galenski; and (back row) Mickey Smith, John Hornberger, Nic Roldan, Ray Mooney, Neil Hirsch and Elliot Bonner.

Homecoming At Wellington High School — Wellington High School crowned its homecoming king and queen during football halftime on Friday, Nov. 4. LeeAnn Hewitt was named homecoming queen, while Lazaro Amador was named homecoming king. Shown above is Principal Mario Crocetti with Hewitt and Amador.

Community Peace Award — The Wellington Rotary Club honored Paige Bellissimo, co-founder of the Great Charity Challenge, on Thursday, Nov. 17, at the Wanderers Club in Wellington. Bellissimo was presented with the club’s annual Community Peace Award. Shown above, Bellissimo accepts her plaque from Randy Pfeiffer.

Binks Forest Carnival — Binks Forest Elementary School held its fall carnival on Saturday, Nov. 5. There were bounce houses, games, a rock-climbing wall, raffles, vendors, food, performances and more. The carnival, a fundraiser for the PTA, raised more than $20,000. Shown above is Principal Michella Levy with Wellington Councilwoman and PTA President Tanya Siskind.

Fall Festival At Village Park — The Village of Wellington held its annual Fall Festival at Village Park on Saturday, Oct. 22. The Halloween-themed event featured bounce houses, face painting, haunted hallways, food trucks, costume contests, pie-eating contests, hay and pony rides, a petting zoo, trick-or-treating, music and dance performances and more.

(Above left) Lillian Lawson enjoys playing with bubbles. (Above right) Chelsea Abreu with Carmelo.

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(Left) Michell, Shannon and Lymari Hayes. december 2016 | wellington the magazine


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Wellington The Magazine December 2016