Boca magazine March 2021

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MARCH 2021 ›

VOL. 41, ISSUE 3

50

To You With Love

From sea to plate, udder to doorstep and garden to fridge, these mighty South Florida purveyors work hard to make our culinary lives easier.

By JAMES BIAGIOTTI, MARIE SPEED and JOHN THOMASON

60

Sugar Babies

Far from sex work, so-called “sugar” relationships are nonetheless defined by exchanges of wealth between consenting adults. We explore this growing dating trend and the way it empowers—or perhaps commodifies—women.

By CHRISTIANA LILLY

67

Special Section: Florida Style & Design

Whether it’s being used for entertaining, Zoom meetings or R&R, outdoor living is having more than a moment. Discover the latest trends, products and advice, from the most stylish lighting to the most cultivated gardens.

By ROBIN HODES and BRAD MEE

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MARCH 2021 ›

32 120

VOL. 41, ISSUE 3

123

20 Editor’s Letter

120 Backstage Pass

152 Hometown Hero

A brief history of her farming malfunctions reminds the editor just how far we’ve come in the fresh-and-local ethos—and why it’s important we leave the labor in the calloused hands of the experts.

Festival of the Arts headliner Nestor Torres, a master of the jazz flute, discusses the surreal nature of virtual concerts, his love for Boca Raton, and how music can heal a wounded nation.

By putting the“fun”in two of Boca’s signature fundraisers, Tim Snow explains how he has eased the financial burdens of more than 2,100 Palm Beach County scholars.

By MARIE SPEED

23 The Local A Major League Baseball MVP reinvents himself by coaching the sluggers of the future, a local film historian revives Hitchcock’s shadowy co-creator, and a Boynton artist paints a summer of protest. Plus, bypass Budweiser with home-brewing how-tos, make your home a wee bit smarter, and celebrate St. Paddy’s Day traditions, pandemic be damned.

123 Eat & Drink Our review-driven guide to the finest dining in South Florida spotlights our critic's discoveries for the best Italian and Thai takeout spots. Plus, learn how to cook one of Dubliner’s Irish staples at home this St. Patrick’s Day, and pick up some “Good Vibrations”from a local craft mixologist.

By LYNN KALBER

146 Social

Springtime accessories are a mix of natural and naturally sparkling, with a pop of color.

This past winter, COVID didn’t stop Santa Claus from inviting Boca children onto his virtual lap thanks to Boca Center. Plus, locals hit the links at Boca Lago, spooned soup for the needy at Empty Bowls, and donated backpacks and lunch for food-insecure students.

Photography by AARON BRISTOL

By JAMES BIAGIOTTI

By JAMES BIAGIOTTI, MARIE SPEED and JOHN THOMASON

34 The Look

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By MARIE SPEED

By JOHN THOMASON

ON THE COVER:

Palm Beach vignette, designed by Danielle Rollins

PHOTOGRAPHY

BY BRANTLEY

34

March 2021

2/9/21 11:49 AM

BACIAMI

Classic Collection

FOLLOW US for our latest styles and fashion /baciami.couture /baciamimoda

954.205.7310 baciamimoda.com

Web Extras

Visit bocamag.com for bonus items you won’t see anywhere else—extended stories, recipes, news and more.

FIND US ON SOCIAL MEDIA

THE PALM BEACH POST VIA ZUMA WIRE

Don’t miss Boca on everything from FACEBOOK (facebook.com/bocamag) to INSTAGRAM (@bocamag) and TWITTER (@bocamag) for community news, retail trends, foodie updates and much more.

Festival of the Arts speaker Bruce Feiler

VIRTUAL REALITY

Even though Festival of the Arts Boca is happening online-only this year, we’ll be covering the events at bocamag.com; you may even see us hosting a Zoom author or two. Reserve your free digital tickets at festivalboca.org and join in the conversations.

MO(RE) VAUGHN

We couldn’t fit all of our discussion with former Boston Red Sox All-Star first baseman Mo Vaughn onto page 30. Visit bocamag.com/march-2021 for some more stories from the Hit Dog about his time in the big leagues and beyond.

UMA

City Watch

JOHN CORDES/ICON SMI VIA ZUMA PRESS

Boca Raton is anything but sleepy, and Randy Schultz is the go-to for all the city politics, development and business news you need to know. For updates delivered straight to your email every Tuesday and Thursday, visit the City Watch tab on our website.

Mo Vaughn

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Best Bites Think our dining guide is long? You haven’t seen anything until you’ve visited our digital version.

We’ve got critic-reviewed restaurants from Jupiter to Miami on the web. Visit the food tab to view the guide.

Join the Club: Be a Member We’ve curated a brandnew membership program tailored just for our loyal readers! We’re redefining what it means to be a subscriber by introducing experiences that go beyond the pages of our magazine. Register at bocamag.com to join this exclusive group and start enjoying a wide array of special discounts, events, giveaways, and more throughout South Florida.

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The place with everything you’ve been looking for Whether you want to take a yoga class, get a great workout in the fitness room, lounge by the saltwater pool and poolside bar, enjoy award-winning cuisine at Farmer’s Table, listen to wonderful music under the stars on our Garden Terrace or simply enjoy a great cup of tea with friends in the TrendTea Lounge... just know that our dedication to your well-being will show.

At the Wyndam Boca we focus on healthy minds, spirts and bodies. Here you will find all of this as well as an amazing community-oriented staff that is proud to treat you like an old friend.

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DIRECTORY

Subscription, copy purchasing and distribution

For any changes or questions regarding your subscription, to purchase back issues, or to inquire about distribution points, call circulation at 877/553-5363.

Advertising and event resources

Join us on Facebook @bocamag for live chats with special guests speaking candidly on a variety of topics.

To watch previous episodes go to bocamag.com/live Get social and follow us @bocamag for the latest on these chats and more!

Take advantage of Boca Raton magazine’s prime advertising space—put your ad dollars to work in the premier publication of South Florida. For more information, or to partner with Boca Raton on a community event, call 561/997-8683 ext. 300, or email nicole@bocamag.com.

Custom publishing

Create a magazine tailored to fit the needs and character of your business/organization. Ideal for promotions, special events, introduction of new services, etc. Contact Marie Speed (editor@bocamag.com).

Story queries

Boca Raton magazine values the concerns, interests and knowledge of our readers about the community.

Please submit story and profile ideas by email to Marie Speed (editor@bocamag.com). Due to the large volume of pitches, the editor may not respond to all queries.

Boca Raton does not accept unsolicited, ready-for-print stories.

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Submit information regarding our website and online calendar to james@bocamag.com.

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Your thoughts and comments are important to us. All letters to the editor may be edited for style, grammar and length. Send letters to the address listed below or to Marie Speed (editor@bocamag.com).

Letter to the Editor Boca Raton magazine 1000 Clint Moore Road, #103 Boca Raton, FL 33487

Arts & entertainment

Where to go, what to do and see throughout South Florida. Please submit information regarding galas, art openings, plays, readings, concerts, dance or other performances to John Thomason (john.thomason@ bocamag.com). Deadline for entries in an upcoming A&E section is three months before publication.

Dining guide

Our independent reviews of restaurants in Palm Beach, Broward and Miami-Dade counties. A reliable resource for residents and tourists. For more information, contact Christie Galeano-DeMott (christie@bocamag.com).

People

A photo collage of social gatherings and events in Boca Raton and South Florida. All photos submitted should be identified and accompanied by a brief description of the event (who, what, where, when). Email images to people@bocamag.com. bocamag.com

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March 2021

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SUBSCRIBERS

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FROM THE EDITOR

Back to the Garden Going fresh from field to fork isn’t a new idea— but it’s still a great one Written by MARIE SPEED

his whole thing about food fresh from the farm is here to stay. And it should be.

But it’s not that new to those of us of a certain age who had kitchens full of herbs and brown rice and tahini in Mason jars, had the The Tassajara Bread Book right next to our Whole Earth catalogues, and used Dr. Bronner’s all-in-one peppermint soap.

In those idyllic patchouli-soaked days, living a “natural” life was considered enlightened; if you ate meat (like I did, but only on the sly), you didn’t exactly admit it, but having your own chickens was OK because of the eggs.

Back then, my roommates and I were still in school, but sharing a rickety house with tie-dyed curtains, deep in the sketchy southeast part of Gainesville, next to the railroad tracks. We made our own bread and sun tea and wore headbands and decided one day we would have our own fresh eggs if only we just bought some chickens. So we did, and our free-range chickens free-ranged in our patchy backyard by the tracks.

For about three days.

That was how long it took for a loose pack of mangy dogs to find them, and that was that.

It was The Great Chicken Massacre of 1975.

It is like that with a lot of things regular people, like me, try to do in the interest of going back to the earth. The tomato plants that never tomato, the sea grape jelly that assumes the consistency of Quikrete while I am stirring it, even the Elvis Presley Chia Pet that never sprouted.

That is why we have real farmers, real ranchers, real growers and milkers and fishermen and women—they keep the world going round, the food harvested and the fish caught. They are the people we salute this month (page 50) for what they bring to our daily lives—especially now, in the days when we’re still relying on at-home dining, fresh food, seasonal fruits and vegetables.

While dining trends come and go, and yesterday’s sandwich is today’s “handheld,” our enduring love affair with fresh food, straight from the source, is an idea that will prevail.

Which is yet one more reason to love living here, and to patronize those people who are keeping us real.

bocamag.com

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March 2021

2/9/21 12:07 PM

Taylor Maide

Our 35th Year

Boca Raton - The Shops at Boca Center - 561 394 5551

23

THE LOCAL Soprano Nadine Sierra opens the virtual Festival of the Arts in March (page 26)

LOCAL LEAD MAR21.indd 23

B O C A C H AT T E R H OT L I S T E X P E RT S P O RT S L E G E N D A RT I S T T H E LO O K TECH DRINKS WO RT H T H E T R I P

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BOCA CHATTER

THE LOCAL

million Pints of Guinness sold on St. Patrick’s Day

1.6

$

million Market value of a pot of gold

109 Calories in one pound of cabbage

TREND WATCH: THEN & NOW THEN (pre-March 2020)

NOW

Stilettos

Skechers

Three-course French dinner out

Takeout from Flybird

New eyelashes

No makeup

Brunch

Drive-through Mickey D’s

CrossFit at the gym

Long walks

One dog

Three dogs

Designer jeans

Lululemon everything

Afternoon matinee at Cinemark

Netflix binge watch of “The Crown”

—wallethub.com

Locals sound off on issues affecting our community.

We asked a few of our Irish friends, “What is your favorite St. Patrick’s Day tradition, and how will you celebrate it this year?”

“Being part Irish, I celebrate St. Patrick’s Day by enjoying a traditional corned beef and cabbage dinner with my family!”

—KEVIN M. CARROLL, CEO and PRESIDENT, LANG MANAGEMENT

“When I was a kid growing up in Iowa City, Iowa, my parents “Our big Irish family has an annual held a massive St. Patrick’s Day party every year, celebrating dinner that I always look forward to! I our part-Irish heritage (we are also English and Scottish). I have am hoping things will improve this year continued this tradition of gathering with friends and family on so we can have our traditional dinner as the Saturday before the big day, which typically has included the a family, and that we can take our kids Delray St. Patrick’s Day Parade. If that does not happen, I’ll have downtown for the Delray parade.” a gathering with corned beef, cabbage, shep—CONNOR LYNCH, herd’s pie and, of course, green drinks!”

COO, PLASTRIDGE INSURANCE AGENCY

AARON BRISTOL

—ELIZABETH KELLEY GRACE, CO-FOUNDER, THE BUZZ AGENCY

LOCAL CHATTER MAR21.indd 24

2/4/21 3:16 PM

25 The Irish in America Even when it’s NOT St. Patrick’s Day, about one in 11 Americans is of Irish heritage, so it’s no wonder our culture has a gazillion reminders of this immigrant group.

Here are a few things you can chalk up to Irish influence.

Most early Irish immigrants (before the Revolution) were ScotsIrish who gravitated to the Appalachian Mountains; their Celtic folk tunes are the basis

for much bluegrass, folk and country music. Ditto for folk dances like the Virginia Reel and square dancing and, some say, tap dancing.

Food: Soda bread, Irish stew, corn beef and cabbage, potatoes, shepherd’s pie and lots of alcohol, including Irish whiskey, Guinness Stout, Irish coffee and Baileys.

The Irish played a big role in union orga-

nizing in response to anti-Catholic discrimination.

St. Patrick’s Day Henry Ford, son of an Irish immigrant, invented the automobile.

American handball evolved from Gaelic handball. And we all know where hurling came from.

The late 19th/early 20th century New York political machine, Tammany Hall, hired thugs to drive their points home, earning the nickname “The Fighting Irish.”

5

MARCH HOLIDAYS THAT ARE NOT ST. PATRICK’S DAY March 1 National Pig Day

John Phillip Holland, from Clare, Ireland, invented the submarine.

Mary Mallon’s nickname was Typhoid Mary.

Henry McCarty’s nickname was Billy the Kid.

March 4 National Grammar Day March 12 National Alfred Hitchcock Day

March Do-Not-Miss Although the jury’s out on live events right now, here are some key springtime traditions to track—some are full-on back in gear, others may have limited capacity, and still others are 100-percent virtual. Keep them on your radar for up-to-the-minute developments.

SAVOR THE AVENUE, April 19, downtown Delray Beach. Florida’s famous longest dining table is back! Check downtowndelraybeach.com for the latest.

March 14 National Pi Day March 20 National Extraterrestrial Abduction Day

HONDA CLASSIC, March 15 to 21. This top sporting event will be a go, but no word yet on how many tickets they will sell. Visit thehondaclassic.com FESTIVAL OF THE ARTS BOCA, March 5 to 13, various locations. This all-virtual event will highlight concerts at key locations around Boca, as well as authors’ readings.

Check out festivalboca.org/events.

SPRING TRAINING through March 28.

West Palm Beach’s Ballpark of the Palm Beaches is home to the Astros and the Nationals. Although protocols are not clear yet, check fitteamballpark.com to see if you can take yourself out to the ballgame.

Toasting Savor the Avenue

March 2021

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THE LOCAL

HOT LIST

The Zoom Where It Happens Festival of the Arts Boca goes entirely online—and free Written by JOHN THOMASON

The year Festival of the Arts Boca debuted

15

thousand Annual attendees of a typical Festival of the Arts

1.3

$

million

The Festival’s annual impact on South Florida

MARCH 6: NADINE SIERRA AND FRIENDS: Sierra, a native South

Floridian, won Palm Beach Opera’s Junior Division Vocal Competition in 2007, and has since ascended the peaks of operatic stardom. The soprano has performed at the Met and Paris’ national opera, toured with Andrea Bocelli, and released a major-label album. She’ll kick off the Festival at what is likely the most unusual venue she’s played yet: the Boca Raton Airport.

James Ehnes

MARCH 7: JAMES EHNES AND FRIENDS: A Grammy winner and

a virtuoso violinist with a resume as long as pi, Canada’s James

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••••

pandemic that has affected just about everyone, Feiler’s road map is more prescient than the author could have imagined.

Sonia Shah

GLENFORD NUNEZ

2007

T

he show must go on, sort of. Festival of the Arts Boca could have thrown in the towel and opted for a gap year, but given the circumstances, its organizers have split the difference. There will be no in-person attendance this year, but the performers will be playing (and streaming) live, in Boca Raton, and the authors will be speaking live via Zoom. Every show is free with advance registration at festivalboca.org; each performance and discussion will stream on the website at 7 p.m. The shows won’t replay, so be there or be square.

Here’s what we have to look forward to.

Ehnes has played with every major orchestra and at the most glittering venues around the world. He’s as comfortable in full symphonies as in chamber orchestras, and his Festival performance, in the intimate confines of Boca Raton Innovation Campus, will certainly be the latter.

MARCH 11: SONIA SHAH: A science writer extraordinaire, Shah has published two of the genre’s most influential books of the past five years. Released in 2016 and reissued in 2020 with a new preface, Pandemic: Tracking Contagions from Cholera to Coronaviruses and Beyond is a chilling account of how viruses spread; and 2020’s The Next Great Migration: The Beauty and Terror of Life on the Move explores migrations through the centuries, and how climate change is auguring the next one.

Constantine Kitsopoulos

MARCH 8: ADMIRAL JAMES STAVRIDIS: This decorated retired

Navy admiral and best-selling author is used to carrying worlds on his shoulders. As the leader of the NATO Alliance on Global Operations from 2009 to 2013, his responsibilities included Afghanistan, Libya, the Balkans and Syria— not exactly the cushiest of military purviews. Over his 37-year career, he has acquired much insight about leadership, which will be the topic of his Festival discussion.

MARCH 9: BRUCE FEILER: An expert TED talker whose 15 books have touched on subjects from the Bible to the Nashville music scene to the contemporary Middle East, Feiler will discuss his latest tome, Life is in the Transitions, an account of how ordinary Americans in all 50 states adapted to fundamental and unexpected life changes. Published just months into a global

MARCH 13: FESTIVAL OF THE ARTS BOCA ALL-STARS: Typically a

multi-day presence at Festival of the Arts, Music Director Constantine Kitsopoulos will have just one orchestral performance this year.

The lively and dexterous conductor will lead master musicians through another spirited and eclectic program.

MARCH 14: Latin jazz flautist Nestor Torres will close the Festival will a full-band set at Boca Resort.

For more on Torres’ performance and career, turn to page 120.

March 2021

2/9/21 12:21 PM

BOCA RATON 9465 GLADES RD., BOCA RATON, FL 33434 561.757.6988 ANTONINIMODERNLIVING.COM

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EXPERT

Chasing a Phantom

A local film professor uncovers an unsung film artist—and rewrites the Hitchcock mythos Written by JOHN THOMASON

—Christina Lane

A

lfred Hitchcock was, in addition to a great artist, a charismatic marketer of his own brand. But he didn’t build his “Master of Suspense” legacy on his own.

Phantom Lady, a new book

by Christina Lane, University of Miami’s chair of the department of cinematic arts, pulls back the curtain on the life and times of longtime Hitch collaborator Joan Harrison. In 1933, the 26-year-old Harrison answered a newspaper advertisement to be Hitchcock’s secretary. The filmmaker hired her on the spot, and it didn’t take long for this enterprising assistant to evolve into a creative force that would shape Hitchcock and crime cinema for decades.

Harrison wrote or co-wrote five of Hitchcock’s British movies, becoming the first screenwriter to be nominated twice in one year (for“Foreign Correspondent”and “Rebecca”), and helped shape many others, from her uncredited perch as Hitch’s creative“other half.”Later, she would produce films and TV series. Lane argues that Harrison was“the prototype of the modern-day showrunner.”

Lane, who lives in North Miami with her filmmaker husband (and Boca contributor) Gaspar Gonzalez, fields questions about her book and more.

ON THE ORIGINS OF HER PASSION FOR FILM: I became

interested in film in my college years. I first thought I wanted to do film production, and was interested in changing the world through film. And pretty quickly realized I wasn’t all that interested in the tedious work of film production, but that film studies—teaching and writing about film—was definitely my love.

ON HER LIFELONG AFFECTION FOR FILM NOIR: I think it offers

us a way to explore crime—the unexpected things that happen to everyday people—and also the criminal side of ordinary people. Movies allow us to explore all of that from a rather safe distance; we get to rehearse our worst nightmares but return back into a safe space.

ON JOAN HARRISON’S LEGACY: The fact that she was

not a director didn’t mean that she wasn’t creatively involved.

In the Hollywood studio system she was working in, she actually had almost all of the hands-on creative control that directors had. So she would say,“I would never want to be a director, because I want to be able to leave the set at 6 p.m. and not have to dirty my hands with the technical work.” But she was doing so much of the inside and aesthetic and creative thinking that she was in there with the director at a very deep level.

Her obscurity does have to do with this director’s mystique, and this sense that we don’t know

LOCAL expert MAR21.indd 28

Christina Lane

KARLI EVANS

“I’ve always been interested in those stories that show women in precarious and claustrophobic situations in marriage and family … so that the home and the architectural space they’re confided in, in those 1940s movies, are really symbolic of the psychological spaces that they’re in.”

what a producer does. With that elusiveness, she does get cast off to the margins. This is what happens to women. There are a whole lot of women that are changing the way movies are made. And a lot of them are just not remembered, and not given the credit they should be, because they weren’t directors.

ON THE KIND OF CINEMA HER STUDENTS ARE DRAWN TO:

The students we have coming in are more interested in writing for television than they are in cinema. And they also understand that these categories don’t necessarily apply anymore, that they see writing for the screen as their goal, because what’s the difference between writing for a limited series on Netflix or HBO, and writing for a feature film? It’s beginning to collapse.

ON THE MOVIEGOING EXPERIENCE DURING COVID:

It’s almost as though now that people can’t go to the movies, they really appreciate that experience. Now there’s a longing for that. So there’s a lot of home viewing, and in filmmakers figuring out how to get around the limitations that they have ... Nothing is stopping them.

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SPORTS LEGEND

The All-Star in our Backyard

This former MLB star wanted to see youth baseball coaching done right in Boca, so he decided to do it himself Written by JAMES BIAGIOTTI

B

est known to baseball fans as the Boston Red Sox’s “Hit Dog” throughout most of the 1990s, these days former MLB All-Star and Boca Raton resident Mo Vaughn is known around town as “Coach Mo.” After a 13-year career in Major League Baseball that included an American League MVP award and signing what was at the time the

a year down here,”he says,“which I had never even imagined could happen on the youth level.”

As his son grew more involved with the game,Vaughn grew more involved with coaching, eventually establishing an all-star team for his son and his son’s teammates to compete in a state tournament.

“It was approximately 32 days from when we made the team to the

there. A lot of coaches are accepting money and they’re not giving these kids the right instruction. And that really bothers the hell out of me.”

Though Vaughn admits that the chances of a young player going pro is extremely slim—the NCAA estimates that less than .02 percent of high school baseball players make it to the major leagues—he wants to give them the tools to be successful

“You have to love them to coach them. You have to.

If you don’t love them, you can’t coach them.”

MO VAUGHN CAREER MLB STATS • Three-time All-Star • 1995 AL MVP • 328 career home runs • 1,064 RBI • .293 career batting average

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largest contract in baseball,Vaughn retired on less-than-ideal terms in 2003 due to a knee injury. He never planned to return to the game, but 15 years later, he’s set up shop in Boca to train a new generation of baseball’s finest.

“I was very angry when I left, and about why I left, and that I had to leave,”Vaughn shares.“So there was really no plan to get back into the game. There were just too many scars at that point. But my son started playing down here when he was 5, and I just slowly started creeping toward the field.”

After enduring a thrice-weekly commute from Coral Gables for his daughter’s tennis lessons for a time, Vaughn decided to move his family to Boca permanently. He and his family were still adjusting to South Florida after living in the Northeast for years, and just as his son started to play baseball, it hit him:“I realized that they played baseball 10 months

first day of the state tournament,” Vaughn says,“and it rained 30 days.

I said that I would never, ever be in that situation again.”That’s when the idea for the Mo Vaughn Baseball Academy, since renamed the Vaughn Sports Academy, was born.

Now in its third year, the academy in north Boca Raton has more than 100 regular students and seven coaches on staff, with patrons ranging from 6-year-olds to major-leaguers who use the facilities to practice in the offseason.

“I’m very happy that the game has been brought back to me at the youth level,”he says of his new career.“I’ve learned how to coach, I learned how to affect kids in a positive way.”

Vaughn is deadly serious about the coaching mentality at his academy, and is motivated by what he sees as a dearth of competent coaching for youth players.“There’s a lot of bad coaching going on out

down the line.“I can’t ask kids to know things that I haven’t taught them. If they don’t know something, then you as the coach are responsible,”he says.

And to Vaughn and his staff, instilling values that extend beyond the game in the young players they train is just as important as improving their athletic skill sets.

“I’m full circle in what I started doing as a kid at 8 years old. I made a career of it, and now I’m back in the chair on the other side of it trying to teach all those values and life lessons and pitfalls of what it takes to be successful.

“I wish I had time to reflect while I was playing,”he says of the way his new career has changed his relationship to baseball,“but you’re in such a race, and there’s so much pressure, that it’s hard to see the forest for the trees while you’re playing.

“I love the game more now than I ever did.”

AARON BRISTOL

—Mo Vaughn

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Mo Vaughn

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THE LOCAL

ARTIST

Face Time I don’t want to gain more followers and Likes because I am creating pieces based on unnecessary deaths.

—Alinda Saintval

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Realist painter Alinda Saintval experiments with new forms amid a year of racial unrest Written by JOHN THOMASON

A

mid 2020’s summer of racial reckoning in the United States, artist Alinda Saintval contributed some of her most visceral work to date.

Debuting at the Grassroots Gallery at Arts Garage last August, her series“They Let the Wolves Guard the Sheep”consisted of paintings of nine Black faces, many of them in states of anguish, with reminders of their worth scrawled across their skin:“I am Human,”“My Life Matters,”“Don’t Shoot,”“My Skin is Not a Threat.”The backgrounds were deep blue or deep red—symbolic, perhaps, of a divided America—enhancing the boldness and immediacy of these statement pieces.

It was the first time in her young career Saintval has incorporated text into her work, a change of pace that seemed to meet a national moment.“Because I have a very literal mind, I feel like you have to say what has to be said, very bluntly,”she says.“I just felt there was no way to beat around the bush.”

The paintings, part of an exhibition of racial justice-themed works, have received the most attention of any of this emerging artist’s paintings. Saintval is ambivalent about this success; after all, she doesn’t consider herself a political artist.

“I’m not saying I’m not grateful for [the attention], but I don’t want to create pieces like that if it’s going to be because it’s a trend. Because if you think about it, Black people dying for no reason isn’t a trend. … I don’t want

to gain more followers and Likes because I am creating pieces based on unnecessary deaths.”

But stripped of this sort of charged context, Black faces have long been a focal point for Saintval’s traditionally realist approach.“I got interested in mixing several different colors in browns,”she says.“People tend to forget that there is a spectrum of color in black skin. There’s blues, reds, oranges. I guess mixing those colors and being able to find the different shades of brown really stuck with me.”

Saintval grew up in Boynton Beach and Delray Beach, and she picked up her zeal for art from her oldest cousin, fine artist Andre Clermont. She exhibited an aptitude for portraiture at an early age.

“At the age of 5 I’m not all that great, but I did find that, in school, I was able to get more detail than other students. … Kids would do stick figures, and lines for hair, and lines for arms, I would get fingers in, and strands of hair.”

She ultimately attended the University of Florida, graduating in 2019 with a degree in Individual Art Studies. Her work has been exhibited at UF’s FACC Juried Art Exhibition and at the Diaspora Expressions Expo, dedicated to Haitian-American Art, in Washington, D.C. She has also seized entrepreneurial opportunities to make some extra cash off her art.

Around 2015, as she prepared to leave for college, Saintval painted an image onto her backpack as a conversation starter. It worked: She began painting friends’ backpacks, and joined a Facebook group called Black Artists Collective. Her creative designs went viral there, and she would go on to

Saintval with her works “I Don’t Have to Die” (left) and “Golden” (right)

paint backpacks for customers in at least 12 states and five countries.“That’s how I paid for my textbooks and some of my classes freshman year,” she says.

When the backpack trend died down, around her junior year, Saintval began painting custom images on an even more unorthodox canvas: graduation caps. The vibrant images, of mostly Black faces and often accented with jewels and glitter, served as individual tributes to what for many clients was the proudest moment of their young lives.

“It was so dope,”Saintval says.

“The way people would explain it to me was,‘you’re playing a big part in my ceremony.’ It really is a big part of their graduation, because I’m getting their thoughts across on their caps, and other people are seeing their accomplishments.

“One was a 40-year-old woman who had to stop college three times because of children, and a car accident that almost took her life. She decided to go back to school and get her bachelor’s and master’s. I really like hearing the stories of other people. … It helps my creativity.”

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THE LOCAL

THE LOOK

Bag It

BOTTEGA VENETA sandals, $1,020, Neiman Marcus, Boca Raton

Bold details and patterns are a few accessory trends this spring

BALETTI bag, $995, Nina Raynor, Delray Beach

AARON BRISTOL

ISABELLA KRON scarf, $280, Isabella Kron, Delray Beach

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THE LOCAL

THE LOOK

Straw Votes Wicker and bamboo bring natural texture to these bags

Round bamboo bag, $70, Modamado, shopmodamado. com

Square bamboo bag, $60, Modamado, shopmodamado.com

SERPUI wicker and black bag, $299, Neiman Marcus, Boca Raton

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March 2021

2/4/21 4:02 PM

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THE LOCAL

THE LOOK

ill s e i icks w k n e s n e Teed tennis shso—eisn; tshtyle

ht-lac in stitche g i a r t s ou Forget have y MALIPARMI, $320, Filly & Colt, Boca Raton GRAILS woven high-top, $325, Filly & Colt, Boca Raton J/SLIDES NYC silver mesh shoe, $150, Wish & Shoes, Delray Beach CHANEL, $1,050, Neiman Marcus, Boca Raton

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THE LOCAL

THE LOOK

A Touch of Sparkle Denim’s never dull when you add a little bling

VERONICA BEARD jeans jacket, $450, Neiman Marcus, Boca Raton

CHANEL flats, $950, Neiman Marcus, Boca Raton BINDYA scarf, $250, Neiman Marcus, Boca Raton Headband Modamado, $15, shopmodamado.com

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AARON BRISTOL

GEDEBE bag, $785, Neiman Marcus, Boca Raton

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THE LOCAL

THE LOOK

Belt it Out

You have this one cinched with a few bright belts doubling as accessories on ther own

FROM TOP Orange tool belt, $335, Filly & Colt, Boca Raton

ISABELLA KRON belt, $285, Isabella Kron, Delray Beach Blue buckle belt, $250, Filly & Colt, Boca Raton

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AARON BRISTOL

SUZI ROHER geometric belt, $402, Wish & Shoes, Delray Beach

March 2021

2/4/21 4:02 PM

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THE LOCAL

TECH

Smarten Up Your Home We may not have flying cars yet, but the smart home of the future has arrived Written by JAMES BIAGIOTTI

M

id-20th-century films that envisioned a future with flying cars and self-lacing shoes may not have had every detail correct, but they did get one thing right: The smart home is here. From lights to appliances, with blinds, thermostats and speakers in between, nearly every part of a fully equipped smart home can be controlled by the push of a button or a single vocal command.

EVEN MORE SMART HOME ACCESSORIES •Google Nest Smoke Detector, from $119, shop. google.com •iRobot Roomba Robot Vacuum, from $279, roomba.com •Serena Smart Blinds, priced by size, lowes.com •Furbo Dog Camera, $249, furbo.com •August Wi-Fi Smart Lock, $249, Best Buy

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GOOGLE NEST THERMOSTAT, $249, STORE. GOOGLE.COM The smart thermostat, while not quite as sexy as self-opening blinds or a voice-activated toaster, is an essential component in any smart home.

Regulate temperature from anywhere, and save money on your FPL bill with automatic temperature changes that adapt to the weather outdoors.

RING VIDEO DOORBELL, $99-$230, SHOP.RING.COM The gadget that’s been sweeping the neighborhood for the past few years, Ring video doorbells allow you to see who’s knocking, whether you’re home or not. With smartphone connectivity and recording functions, these smart doorbells can do everything from deterring wouldbe burglars to allowing homeowners to thank their delivery drivers even when they’re not home.

SMART PLUGS, AVAILABLE FROM A VARIETY OF VENDORS These little plugs come in all shapes and sizes, and can be used for nearly any application imaginable when connected to your Alexa or Google system.

From waking up to the smell of fresh-brewed coffee to connecting Christmas lights, these little plugs allow you to turn anything that runs on electricity into a smart home appliance.

AMAZON ECHO, FROM $50, AMAZON.COM GOOGLE HOME, FROM $50, STORE.GOOGLE.COM Google’s Home series and Amazon’s Alexa series are battling it out for smarthome supremacy, but both systems are compatible with nearly every bell and whistle you can think of, so pick your preference and get started from there.

PHILLIPS HUE SMART LIGHTS, PHILLIPS-HUE.COM The backbone of any smart home is light connectivity, and smart bulbs can be used and customized in nearly any way imaginable. Phillips smart bulbs, which can be set to change colors and fit in nearly any light fixture, can be enabled to respond to voice commands, turn on or off on schedule, and even link to alarm clocks to brighten up the bedroom when your morning alarm sounds. When used properly, these smart lights make the Clapper look like tech from the Wild West.

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THE LOCAL

DRINKS

Brew It Yourself

Your new favorite brewery could be in your own home Written by JAMES BIAGIOTTI

W 6.3

$

billion gallons Roughly the amount of beer consumed by Americans each year

3,386 Number of breweries in America in 2019

116

$

billion

The value of the American beer market

LOCAL DRINKS MAR21.indd 46

hether it’s in a bottle, a can or straight out of the tap, beer is the quintessential American beverage. While it may seem like the simplest of ways to imbibe, the humble beer is carefully crafted, with precision that imbues each step with purpose. And the formula is actually much more intensive than one might expect.

Distilling the process to its bare bones, it takes nine steps to brew a batch of beer: malting, milling, mashing, lautering, boiling, fermenting, conditioning, filtering and packaging. To get started, an aspiring home brewer will need some equipment, including a kettle, fermenter, air lock, sanitizer, siphon and, of course, their ingredients.

Luckily, these necessities are available to beginners in starter kits that usually include recipes and ingredients for a first brew.

The process starts with the “brew day,” in which ingredients are assembled and prepared; this is most of the work. The brewer steeps his or her grains in carefully heated water—usually around 170 degrees—then the grains are removed, malt added, and the kettle is brought to a boil.

This creates wort, a special sugar water, which is then removed from heat and quickly chilled.

The cooled wort is then added to

a fermenter diluted with water, and aerated. After this step, yeast is added and the concoction is sealed and left to ferment, typically for around two weeks. At this point, the initial “brew day” is over.

After the fermentation process is complete, the beer is mixed with priming sugar and immediately bottled. Once the bottles have been filled and capped, the beer must sit for a time, again usually two weeks, to allow the brew to carbonate. Then it’s ready to refrigerate and enjoy.

Seems like a lot, right? Well,

home brewing isn’t for casual beer fans; it’s for the die-hards.

Joel Kodner, the head brewer at Boca Raton’s Barrel of Monks Brewery, is no stranger to the process of brewing beer, although his batches are typically around 500 gallons each—a far cry from the five- to 10-gallon brews that the average home brewer will take on. But he says the process really isn’t all that different.

“The funny part,” Kodner says, “is that you probably have about the same length of a brew day at home as you do on a big system—anywhere from six to eight hours. Even though it’s different equipment, smaller equipment, the fundamentals are all the same: It’s lots and lots of cleaning.”

He’s not kidding—cleaning is universally regarded as the most important part of any brew, with each piece of equipment requiring thorough sanitization before ever coming into contact with a batch of beer. “We have an industry term,” Kodner says, “that it’s 99 percent cleaning and 1 percent brewing, and that applies whether you’re doing five gallons or 500 gallons.”

Still, any brewer—home or professional—will tell you the reward of enjoying your own brew is well worth the effort.

“It’s a good time,” Kodner says. “You drink some beers, you have some fun, and hopefully you’ve got good beer at the end of a couple weeks.”

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THE LOCAL

The Sunset Pier at Ocean Key Resort & Spa

WORTH THE TRIP

Ocean Key Resort & Spa Make the trek south to sunset land when happy days are here again

A

fter the longest year in history, we suspect people are going to break loose sometime in 2021 when the COVID horror begins to subside. And there is no better place for your post-pandemic liberation than Ocean Key Resort & Spa in Key West. One would expect a Noble House resort to be more rarefied than Ocean Key; this resort is far more down-to-earth and relaxed, with a whimsical tropical vibe, a view of Mallory Square and a Gulffront pier that is decked out in bright tables with umbrellas, for optimal sunset viewing.

The address is Zero Duval Street—apropos for the fact that this is, in fact, ground zero for bar crawls, shopping and all kinds of diversions, from excursions to the Dry Tortugas to a jaunty little spin on the Conch Train just down the block. Wherever your day tripping

OCEAN KEY RESORT & SPA 0 Duval St. Key West, FL 305/809-8072

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takes you, when the clock strikes 5 or 6, it’s best to be back at the Mother Ship, where you can watch the sunset via a bird’s-eye view of Mallory Square or a table on the Sunset Pier for libations and seafood bites.

The whole sunset connection is one of the major draws for Ocean Key; 100 well-appointed rooms and suites with balconies are trained on the moment (if not the elusive green flash) which can be followed by an excellent dinner at Hot Tin Roof, the hotel’s signature restaurant and a very fine one indeed.

Hot Tin Roof, its name inspired by former Key West resident and great playwright Tennessee Williams, has a relatively compact menu, which nonetheless covers all the bases. Local favorites are a mainstay, from Key West pink shrimp to seared local grouper and Key lime pie, but a subtle Cuban flavor is threaded

SAMMY TODD DYESS

Written by MARIE SPEED

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From the spa to poolside indulgence and great balcony views, Ocean Key is a great reason to return to the Keys.

throughout, with grilled bread, grilled churrasco, whole snapper. Produce is local, and every dish we tried was well wrought, flavorful, masterful in its simplicity. Hot Tin Roof may be the single best reason to stay here.

Another fine amenity at Ocean Key is Liquid, its clubby pool bar, which evokes chic beachside spots in Miami. You can even reserve the venue for your own private VIP experience, complete with Veuve Cliquot station and butler-passed hors d’oeuvres.

There is a yummy spa at Ocean Key and a well-appointed boutique, but once again, this resort hotel is about more than itself; it offers access to great water views, is in the center of everything Key West and may be the perfect staging ground for celebration of all things 2021.

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March 2021

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To You With Love These purveyors bring farm and fish to table in South Florida

F

Written by JAMES BIAGIOTTI, MARIE SPEED and JOHN THOMASON

resh and seasonal have become bywords on menus at home and in restaurants for the last several years, and never was this more valued than in the past year, when farmers and growers and fishermen and bakers have plied their trades to keep us close to homegrown food. Names like Swank Farm, Kai Kai Farm, Old School Bakery, Bedner’s and Hatcher’s mangos remind us

AARON BRISTOL

that we live in a place rich with an agricultural legacy. Meet a few people who

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are trying to keep that dream alive.

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Captain Clay Brand

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March 2021

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53 CAPTAIN CLAY: Sea To Store in Hours

I

f the unassuming exterior of Captain Clay & Sons Seafood Market in Delray Beach belies its caliber, the regular line of customers waiting their turn to get in tells the only story that matters. Before the market’s namesake was Captain Clay, he was Clay Brand, a Miamian who was raised in the Caribbean during his formative years. Following his return to South Florida in search of a better education, Clay and a self-described “incredibly close-knit” group of local fisherman cohorts spent years fishing in South Florida and selling their catch to markets up and down the coast.

Eventually, at the suggestion of his wife, he opened his own market, and his fellow fishermen proved to be a crucial part of the equation: “All my friends and I, who used to sell to other places, were now coming right through the back door of Captain Clay’s.”

he discusses the difference between fish from a local market—“the freshest fish you can possibly get”—and what buyers find at their neighborhood grocery store.“By the time supermarket seafood departments around the state get their fish, I would not sell it.

“If you want really good fish—and fresh is everything in seafood—you have to go to get it from the people who are pulling it right out of the water and know how to treat it well. That would be my market.”

Even after decades of fishing commercially, his passion for reeling in impressive catches hasn’t waned.“I still do it, and I still love it,”he states with assurance.“I take people out for charters as well. I get a kick out of watching other people’s faces when I get them hooked up to a nice-sized fish and watch them pull them in.”

As for whether the market’s eponymous “& Sons” still

AARON BRISTOL

OVER TIME, PEOPLE REALIZED WHERE THEY COULD COME AND GET THE FRESHEST FISH. It wasn’t smooth sailing from the start.“At first it was really a slow go, and it was hard,” Clay shares.“I was fishing hard just to keep the doors open. But over time, people realized where they could come and get the freshest fish they could possibly get, where it’s coming right out of the water.”

A day in the life of one of South Florida’s finest purveyors of fresh seafood starts well before dawn. Captain Clay wakes between 2 and 4 a.m., often stopping on the way to his boat at the market to sharpen its many knives. His fishing locales can be as far north as Sebastian or as far south as the Keys, and he rarely makes it home before dark.

The market’s specialty isn’t so much a single item as it is the freshest catch. When Clay spoke to Boca magazine, he had just returned from a particularly fruitful lobster dive, racking up 70 pounds of the spiny Florida delicacy in just two days.“We had a guy who was fishing for golden tilefish yesterday, and he came in and dropped it off into our refrigerator last night and it’s here this morning for sale. That’s the kind of thing that makes us popular.”

Even amid the pandemic, a time when his colleagues in the restaurant industry have struggled mightily, he’s proud to relay that his seafood market is busier than ever.

Though patrons are weary of going out to eat, he says, “they still want to eat well, so they’re coming in to get a prime piece of seafood. ... And they’re taking it home and eating it.”He takes pride in what he does, and in doing it well. There’s an unwavering confidence in his voice when

work with Clay, he says,“Absolutely. They’re the reason I can go out and play out on my boat. ... They’re indispensable.”Asked what it’s like for him to get to spend time with his family and still do what he loves every day, he says: “It was all part of the plan.”

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Robert Moehling with a jackfruit

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55 ROBERT IS HERE: Tropic Zone

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veryone knows by now the story of Robert Is Here, the iconic fruit stand at the corner of Palm Drive (Southwest 344th St.) and Southwest 192nd Avenue in Florida City—and the tale of little Robert Moehling installed at the same corner when he was 6 years old to sell the family’s excess cucumbers from their adjacent farm. Unfortunately, the grass and foliage were too high for passing drivers to see the boy, so his father painted a large sign that said “Robert Is Here,” pointing to him.

And that was the beginning.

Now, that little boy is 68 years old, and that bump in the road where he once sold cucumbers is arguably South Florida’s most famous fruit stand—and a tourist destination—especially for those headed to the Keys.

The stand is on its third iteration now, from the modest tiki hut Robert and his father built in 1961 to the latest one, built in 1979, that has world-famous milkshakes, all manner of fruits, vegetables, exotic tropical fruits, preserves, prepared and canned foods, coconut monkey heads, seashells and even an outdoor“barnyard” with tortoises, an emu, goats, you name it.

The farm is 60 acres now, and Moehling grows everything from avocados and corn to mangos, jackfruit, sapodilla, mamey, sugar apples, tamarind, coconuts, guanabanas (which he swears by as a great antioxidant, at the very least). If he does not grow a particular tropical fruit, area farmers will bring him the ones they do, like dragon fruit, papaya, passion fruit, you name it—or he’ll import it from around the world.

“My place is different every five or six weeks,”he says.

“There is so much of this or that that comes in throughout the year with the tropical fruit seasons.”

His most robust time of the year is in July-August,

but the famous natural milkshakes, made out of a million great tropical combinations, are a high draw in all seasons.

Moehling knows he’s a farm boy, and he also likes to educate his customers on the exotic fruits he sells, offering samples, letting people know how to pick a ripe this or that. But he isn’t as upbeat when it comes to the future, the rampant development that is encroaching further and further into South Florida’s Redlands.

“We have no control over what is going to happen; there is asphalt and concrete going everywhere. It’s going to be very painful when we don’t have the capability to produce our own food.”

In the meantime, Moehling seems to take comfort in the fact that his children and their spouses are helping him now at the market and things are going smoothly.

“All their different ideas are really good. Everyone’s got the love for it. It just works. The hardest thing to work with generally is family—but it’s also the best thing if you get it working.”

WITH TROPICAL FRUIT SEASONS, MY PLACE IS DIFFERENT EVERY FIVE WEEKS. March 2021

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Marty “The Milkman” Simon

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arty Simon works odd hours. On Thursdays through Saturdays, the co-founder of Heritage Hen Farm leaves his house in Lake Worth Beach around 7 p.m. to make his rounds. Driving a dairy-white truck with a RAW MILK vanity plate, he’ll visit dozens of homes in South-Central Palm Beach County, depositing a Styrofoam cooler on the doorstep of each. In the early hours of his shift, he may encounter a customer or

Simon says.“We had a tough time with the city, with the county, with the animals.

“It was kind of a joke in the beginning,”Simon adds, about his new persona.“If we’re not going to be on the farm, then what are we going to do? We’re going to be out of the game. Delivery was a popular thing even before COVID, so we said, maybe that will be our answer. Then it was like, maybe I’ll be the milkman, ha ha ha.”

It may have started as an ironic gesture, but Simon

AARON BRISTOL

THE TURNAROUND FROM UDDER TO DOORSTEP SPANS 48 HOURS AT MOST. two, but most of his work is solitary and ninja-quiet, completed in the shadows. When 7 a.m. rolls around, he’s usually finished.

“I wouldn’t say I enjoy [the graveyard shift],”he says.“It has pros and cons. No. 1 is the traffic, and being in South Florida, the sun is down. We wouldn’t be able to do these numbers if it wasn’t for the nighttime.”

Simon and his wife, Svetlana, prepare and legally deliver unpasteurized milk and its byproducts—buttermilk, kefir and whey—contributing to a food movement that is viewed as unsafe by some, and as medicinal by its growing number of proponents. Their cows graze on a farm in the Panhandle, whose practices Simon trumpets as“the best in Florida.”The turnaround from udder to doorstep spans 48 hours at most.

Simon has been shepherding these products for two and a half years, and has embraced the image, as well as the commute, of a vintage milk deliveryman. He dresses in full regalia: crisp white dress shirt, black bow tie, black shorts and a puffy hat with a wide black bill. He refers to himself, with the self-effacement of someone who’s in on his own joke, as “the milkman.”

Simon’s attire is decidedly different from the dirtstained clothes of his previous life. For nine years, Heritage Hen was a traditional farm, with up to 400 chickens and 24 breeds of hens on a leased property in Boynton Beach. The Simons sold raw milk and farm-fresh eggs at the Delray Beach GreenMarket. While they still sell free-range eggs, mostly from a farm in Feldsmere, the Simons’ business model changed a few years ago when their lease expired.

“If you never own the land, it’s hard to put roots down,”

has had the last laugh. At the weekend of this writing, his deliveries spiked to 150 over three days, including a dozen first-time customers. To place an order, visit heritagehen.com/shop.

Svetlana Simon with a friend

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Marie Bedner

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edner’s may now be a household name in Palm Beach County, thanks to its three farm markets, from Delray to its newest one in West Palm. But it earned that distinction through more than U-pikems and pumpkin patches. Today, the Bedners are into their fifth generation of farming, a presence in South Florida since 1950, when Pittsburgh farmers Arthur and Henrietta Bedner bought their first farm in Broward County. Marie Bedner, married to one of Arthur’s sons, Steve, says the family was pushed

Steve Bedner in the cornfield

AARON BRISTOL

YOU CAN GUARANTEE THE FRESHNESS—IT’S JUST BEEN PICKED. out of Broward County due to development and bought what she calls the“home farm”here in the 1960s. They now farm 200 acres in Palm Beach, Martin and St. Lucie counties “because we are losing land to development in Palm Beach County now.” The farm’s historic crops have been bell peppers and cucumbers, but the Bedners are also known for their famously sweet homegrown corn and, now, for their retail markets—especially the original one on Lee Road by the Loxahatchee Preserve.

“My father bought that in 1980,” Bedner says. “We had been farming it when we saw the need in the community to have educational programs on the farm.

Today, it’s 80 acres of U-pik strawberry, tomatoes, bell peppers, sunflowers.”

She says Bedner’s has an educated consumer who “knows the difference between a fresh cut romaine or one that’s been sitting in a bag in some big-box store.

“You can guarantee the freshness—it’s just picked; we have a minimal carbon footprint. ... And you are supporting your local farmer, keeping the money in the local community.”

But it’s never been easy. Bedner blames NAFTA, the United States-Mexico-Canada Agreement (USMCA) for competition, along with rising prices and layers of local, state and federal regulations. But for now, she says, the Bedners aren’t going anywhere.

“We’ll hang on, and hopefully get some changes made with the new trade agreement,” she says. ”We’re just asking for a fair playing field, and that we can continue. ‘Stay calm and farm on!’”

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Is it love or an arrangement?

Here’s another take on dating in 2021 Written by CHRISTIANA LILLY t was a Tuesday night, and Marina was getting ready for a second date with a former colleague of hers. Their first one was a dream—they went out for drinks and“everything was perfect.” She remembers that her legs were shaky under the table. He asked her out on a second date, and she was elated. He would pick her up at 6 p.m.

To prepare, she did her hair and nails and slipped into a dress. They would meet at the office to go out for dinner. She texted him to check in before she headed over, when he had bad news. He had to cancel.

He would let her know when he could reschedule.

“When they tell you ‘I will let you know,’ when they are not rescheduling right away, OK, he’s not interested in going on another date,”Marina* explained.“I was pretty much already dressed up, I was getting ready, I was getting my nails done, my hair done, for what? Being ditched?”

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The Sweet Life Originally from Italy, Marina, 40, has lived in Miami for four years working as a teacher at a local college. She said she’s always been attracted to men who were 15 to 20 years older than her—the man who stood her up was 65—but her relationships always ended badly. One man she dated proposed to her in front of her parents, then she discovered he was already engaged to multiple women. She constantly felt used by her partners.

Then, she saw a documentary on television that mentioned a dating service called Seeking Arrangement—a sugar baby and sugar daddy dating site that touted“relationships on your terms.”Marina had never done online dating, but something about this site intrigued her.

There tended to be older men who were wealthy and could treat her the way she wanted to be treated.

When she signed up for the dating service, she found that there were a lot of guys who caught her attention. * Name has been changed for privacy

SUGAR MAMAS

While less common, there are also younger men in search of sugar mamas. They tend to meet “in the wild,” or in real life, Kimberly De La Cruz, a spokeswoman for Seeking Arrangement, says. In 2021, the brand is also looking to expand its reach to the LGBTQ community for same-sex sugar relationships, or “gaybies.”

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For those outside of the sugar world, it seems like sex work. After all, isn’t a woman providing companionship for money? But according to Seeking Arrangement, this simply isn’t true.

“The biggest misconception is that this is commercial sex work adjacent, or that sugar babies are prostitutes or escorts, and that’s just not the case,” says spokesperson Kimberly De La Cruz.“We call it relationships on your terms, and that’s sort of the beauty about Seeking Arrangement and sugar dating in general.”

She explained that sugar relationships are meant to be just that—relationships. While there are certainly financial benefits for sugar babies, it should not be transactional. In fact, signs of transactional acts or pay-permeet will get you banned.

Based in Las Vegas, Seeking Arrangement was founded in 2006 and now also has offices in Singapore and the Philippines. The dating service boasts more than 22 million members from around the world.

On the site, sugar daddies and sugar mamas pay for different tiers of membership while sugar babies join for free. Members on the site are encouraged to be upfront about their expectations—are they looking for a platonic friend, weekend companion, or a longer-term relationship?

While the typical relationship meets the stereotype of sugaring—an older, wealthy man with a younger woman—the age gap is not as large as one might think. According to De La Cruz, on the dating site, the average man is 42 years old and the average woman is 24.

“Men who are older have had more time to get their success together and get their life built. They’re the ones who are able to be generous and stay chivalrous and take care of their partners,”she says.“The women on our site, at that age, a lot of them

are looking for someone who can help them grow.”

In fact, Marina is just one of more than 49,000 teachers who are members on Seeking Arrangement.

Nationally, Orlando has the second-highest number of teachers on the site, while Miami comes in third.

While chatting with men on the site, she found Scott, a man in his 50s who was tall, handsome, smart; the conversation flowed. About a month into dating, he asked her “if there was anything he could do for her.”

She told him that even though she was working two contract teaching jobs and had more than enough money to pay for a condo, the bank wouldn’t approve her loan. She made an agreement with the seller of the house to pay 50 percent up front and then pay off the rest over two years.

After finding out how much money she made teaching, Scott would unexpectedly stop by her home to give her an envelope with money. Over the next few months, he gave her $15,000 to go toward paying for her condo.

“They call it a sugar relationship, but this is normal in Europe, that it’s the man who pays for things for the woman. So I didn’t find it weird,” Marina says.“I find it weird here if I go on a date and the guy is expecting me to pay the half.”

The two continued to date—she would cheer him on at his dragon boat race competitions, she was his date at a Christmas party he hosted, they ran errands at Home Depot together, cooked together and traveled to Key West. They introduced each other to friends as boyfriend and girlfriend, and Scott even met her parents in Italy.

But, like many relationships, Scott and Marina fizzled out after about six months. Even though it didn’t work out, she said it was one of the best relationships she’s had.

“It was probably the only time that I ended a relationship with someone and I didn’t feel that kind

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63 SUGAR IN THE TIME OF CORONA

In the last year, the coronavirus pandemic and social distancing led to a near economic collapse— and Seeking Arrangement saw the effects in its membership. From March 17 to the end of July 2020, there was a 64-percent increase in membership. This might be people interested in finding financial help, or looking for companionship during quarantine.

Dash Preistly

of anger, sadness, feeling of being used,” she recalls.“He always treated me with respect.”

Spreading the Wealth

With her baby pink hair clipped back and thick, long lashes, Dash Preistly was sitting in front of her camera in Tallahassee to record a new video for her YouTube channel back in January 2020. She had already posted tutorials on applying henna eyebrows, but this time, it would be about something she’d been doing for nearly six years.

Being a sugar baby.

“People think getting a sugar daddy is an overnight process,”she says.“Sugar dating is just like dating somebody that you would date regularly; the only difference is you get

paid for your time or you’re compensated for your companionship.”

A year later, it’s still the most popular upload on her channel, and she’s uploaded more sugar baby how-tos since then. But where she gets the most traction is on TikTok, where she has more than 100,000 followers.

In the Group Meet app, she hosts a sugar baby “level up”group with more than 200 members.

It all started when Preistly was attending Florida State College at Jacksonville on a volleyball scholarship—as a student athlete, she didn’t have to worry about how she was going to pay her bills or rent. This was a good thing, as she and her teammates didn’t have time to work between school, practice and games.

She had no idea about sugaring until a teammate told her about it. Curious, she looked up Seeking Arrangement and signed up.

She was in sugar relationships from 2014 to 2016, took a hiatus for

the next year when she transferred to the more rural Tuskegee University in Alabama, and has been sugaring on and off since 2017. Then in 2020, she posted the YouTube video that started it all. Preistly created the“21 Day Sugar Baby Challenge”online course in August 2020, where each day her students are given lessons on building their profiles, taking photos, creating a wardrobe, and conversation prompts, as well as building self confidence, valuing their time and being in control of their intentions. By the end of 2020, she had about 350 students enrolled. Preistly also published the e-book Cyber Sugar Baby 101 for strictly online relationships and has a new one, How To Date Wealthy Men. “What I really want someone to understand is the confidence you have to have in doing this, or you won’t be successful,”Preistly says.“Being pretty gets you through the door, but it doesn’t keep you in the building.”

Girl Power?

At its most basic, feminism is simply equality of the sexes. But this gets complicated in relationships, when we balance what it means to be a woman

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WHEN SUGARING GOES BAD Just a quick scroll through the internet, and you’ll find stories from sugar babies with vastly different experiences. While some say they were able to make hundreds of dollars from every date and were lavished with gifts from their sugar daddies, there are also those who had a saltier experience.

One woman shared her experience being duped by a sugar daddy with the New York Times in 2018.

After making good money going on dates with sugar daddies, one man had sex with her after pretending to send her $2,500 via PayPal. She later discovered he was on multiple dating sites, touting himself as a “sugar daddy seeking arrangement.” Then there are the women who recount receiving photos of men’s genitals, being asked to send videos of them pleasuring themselves,

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and proposals to set up weekly “meetings.”

“The first time I went on a date I was petrified. I chain-smoked five cigarettes and had scissors in my pocket,” a woman told The Independent about her sugaring experience.

“Even on a Tinder date, you can worry, ‘What if this person is not who they say they are?’ But this was not a date because one person might get some cash out of it or another might get something they want out of it.”

But unfortunately, this seems to be the lay of the land in the cyber dating world, where you don’t know who is behind the screen.

According to a survey

by Pew Research, 53 percent of women 18 to 29 have received explicit images they did not ask for.

The online dating site Match started comparing users to sex offender registries back in 2011 after a woman

sued the company when she was matched with a man who was convicted three times for rape. However, when the company expanded to include other dating sites such as PlentyofFish and Tinder, they didn’t keep up the practice, according to a study by ProPublica. There are no background checks or identity verifications on either.

On Seeking Arrangement, for a cost, members can opt to be screened for sex crimes, violent crimes, felony and misdemeanor assaults, domestic violence and the sex offender registry. Those who pass receive a badge on their account to alleviate concerns from other members.

However, those who fail are not removed from the site—members with “high-risk background failures will result in temporary suspension,” according to Seeking Arrangement.

In the cases of sugaring gone bad, the most extreme case was the murder of 23-year-old MacKenzie Lueck, a University of Utah student who was bludgeoned to death, burned and buried in the backyard of her sugar daddy, Ayoola Ajayi, 31. According to prosecutors, they met on Seeking Arrangement, and the University of Utah student was also on the dating sites Call Her Daddy and Tinder.

There are more than 3 million American students on Seeking Arrangement, and the top five majors are biology, art, psychology, nursing and business. In fact, when signing up for an account, those who use an .edu email address get an “upgrade.” The University of Central Florida, Florida International University and University of South Florida are in the top 10 universities for sugar babies.

in 2021 with leftover traditions and dating rituals. For De La Cruz, sugaring is about as feminist as it gets.

“When people say it’s not empowering, I say, ‘what is not empowering about having absolute say in who you’re dating?’” De La Cruz asks.

“If you want to date somebody who owns a house, what’s wrong with that? I think as people start to understand what our community is and what we’re trying to accomplish, it’s a matter of time before people realize this is the modern way to date.”

Looking at even the most modern relationship, there are rules and expectations of give and take, and whether we like it or not, we all probably have a subconscious standard for how successful or wealthy we want our partner to be. A woman who is climbing the ladder at her job and can pay her bills may want to have a partner with the same ambition. She may not be interested in a 22-year-old man who can barely afford to pay his rent. (Or, maybe she does?)

“Regardless of what we do, we are all exchanging something for something else—time for money, gifts for services, money for attention,” says sexologist Marla Renee Stewart, a sexpert for the Lovers adult wellness brand and retailer as well as a teacher at Clayton State University just south of Atlanta.

She emphasizes that as long as all parties are consenting, no matter the relationship type, it’s fine. Both parties should be benefiting from the relationship, including sugar babies and sugar daddies.

“When a person uses their agency that feels beneficial to them, that is a feminist move,” she continues.

“If they expect something out of you that doesn’t fit, then it’s time to move on and out of the relationship.

Understand that not all sugar relationships are long-lasting, so it’s best to understand that upfront and know that your relationship might be a few months or a few years.”

On the other hand, Jane Caputi,

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65 guage of ‘daddy’ and ‘baby,’ you see a power dynamic that’s very much rooted in a patriarchal society. The sad comment is that this is what our society offers.”

Not Everyone’sTaste Marla Renee Stewart, MA, sexpert for Lovers (LoversStores.com)

a professor of women, gender and sexuality studies at Florida Atlantic University, believes sugaring is not feminist. With her research focusing on popular culture and gender-based violence—namely violence against women by men—she argues it’s the product of an unequal society.

“Women are originally defined as property and made into a resource,” she says.“Women have had to make a deal—particularly with the threat of violence out there. You have to make a deal and have a man to protect you and your children, and agree to keep other men away from you. That’s been the original deal. It’s not new at all.”

While a woman does have control and benefits from wealth in a sugar relationship, Caputi notes that it stems from women not having equal opportunities for wealth and achievement. She is still relying on a man to pay for her schooling or start a business, and she’s using her sexuality and companionship to get it—and there are preferences for thinner, fair-skinned women—and these resources are only available to her for a short window of time.

It’s a “transaction based on someone’s unequal station,”Caputi says.

“Basically, if you even look at the lan-

For Marina, sugaring was not a means of paying for her bills, but a way of maintaining a relationship and a lifestyle she wanted. Working two teaching jobs in higher education, she never had a problem paying for things.

“I think the main misconception is that the woman is lazy,”she says, sharing that she can work 70 hours a week between time in the classroom and the office.“I’m not lazy.”

Stewart explains that the desperate woman is a stereotype of the sugar world, but quite simply, some women are just good at it. While all relationships have benefits, sugar relations“are just a bit more transparent about what those benefits are.”

But as empowering as those in the sugar lifestyle claim for it to be, Preistly has written in her books and teaches her prospective sugar babies that it’s not for everyone. In fact, the stereotype of the woman doing it out of desperation is the worst candidate to be a sugar baby.

“I do think there’s also many people who are in desperate situations.

I’ve gotten crazy emails and DMs on Instagram, ‘Oh, I’m so broke, I need to feed my kids,’ and people don’t understand that’s not why you try to resort to being a sugar baby,” she explains.“Part of being a sugar baby is having your ish together, and obviously you don’t.”

In fact, even though Preistly had success as a sugar baby in college, she recommends it for women who are more established than that. And

as a sugar baby, Preistly has been strict about her boundaries. She said she has never had sex with a sugar daddy, and she turned down a man who wanted her to move across the country to be his sugar baby and assistant. Even though the money was good, the age difference was too great for her.

“I always teach girls how to really be in control within a relationship,

Dr. Jane Caputi

and I know that the men that I was talking to were more focused on companionship,” she says.

As for Marina, after taking almost a year off from dating, and especially after being stood up on her date, she’s ready to get back on Seeking Arrangement.

“I have a PhD, so I like to look for men who are educated, who have work experience, I like to look at a certain type of man,” she says.“I think I’m ready now.”

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67 FLORIDA STYLE & DESIGN

BRANTLEY PHOTOGRAPHY

LU S H L A N D S C A P I N G OUTDOOR LIGHTING OUTDOOR LIFESTYLE BIOPHILIC DESIGN

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THIS PALM BEACH VIGNETTE, which exemplifies elegant South Florida outdoor living, was designed by Danielle Rollins, with RH custom chairs, Sunbrella custom tablecloth and tableware by Juliska.

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LANDSCAPE ARCHITECTURE

Landscape Design Workshop's Miramar Park home features a native garden anchored with an abstract fountain and framed with native Acacia trees.

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HOW DOES YOUR GARDEN GROW? When your landscape architect is Erez Bar-Nur, the answer is: “any way you want it to.”

Written by ROBIN HODES

rt is all about freedom of expression, and landscape architecture is no exception. And when you hire Landscape Design Workshop founder and lead designer Erez Bar-Nur, your garden begins with an open dialogue.

“Our work enhances the residents’ quality of life through the visceral enjoyment of the outdoors,”Bar-Nur says.“We are very interested in creating an indoor/outdoor dialogue between architecture and the surrounding environment, but not necessarily ‘sameness,’” he says.“At Landscape Design Workshop, we typically design spaces with simple lines yet a strong presence, but I advise people to answer

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FLORIDA STYLE & DESIGN

LANDSCAPE ARCHITECTURE

two basic questions: ‘What is the aesthetic you are most comfortable with?,’ and ‘How you are going to use the space?’”He acknowledges that those answers matter but clarifies that “form and function”aren’t everything.

“As landscape architects, we have to consider all aspects of the outdoor space,”explains Bar-Nur.“We weave together plant material, hardscape elements and water to create gardens that encourage explo-

ration, different levels of activity, or quiet contemplation. And regardless of scale, we employ outdoor spaces as a bridge to connect residents with the immediate environment and, in doing so, create a symbiotic relationship that benefits both.”

Bar-Nur’s lifelong interest in exploring the interface between people and their environments can be traced back to a childhood fascination with nature, which evolved into a desire to explore how man-

For this Las Olas Beach Club project, a series of horizontal and vertical hardscape elements are used to visually draw one’s eye toward the ocean.

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Above, this waterfront Bal Harbour estate featured infinity-edge swimming pools for the ground level as well as the second story.

Right, a sculpture garden amid lush tropical foliage complements the owner’s art collection.

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FLORIDA STYLE & DESIGN

course titled Energy & the Environment,” recounts Bar-Nur.“I developed it to introduce the basic concepts of energy together with a deeper understanding of the effects of energy production and consumption on the environment.”This experience was the turning point; it was Bar-Nur’s “watershed moment”that helped elucidate for him the connection between the environment and people’s well-being.

Now living here in the land of indoor/outdoor lifestyle, Bar-Nur’s opportunity to foster that connection is limitless, especially in the current circumstances.

“As a result of the pandemic, we all know too well the

JERRY WYSZATYCKI

ACH DIGITAL PHOTOGRAPHY

made environments could be designed to replicate that “sense of awe and wonder about the natural world” he possessed in his formative years. After immigrating to the United States from Israel, obtaining a degree in physics, and graduating with honors, he decided to pursue his dream of practicing landscape architecture. With only enough money saved to fund a single semester of grad school, he and his then-future wife moved to Michigan.

“While working at the University of Michigan as a teaching assistant in the Physics Department, I was recruited as an adjunct faculty member to teach a

LANDSCAPE ARCHITECTURE

Above, the clean, crisp lines of modern architecture combined with lush, free-flowing plant material allow a seamless transition from the entry walkway through the interior space in this Weston home.

Right, this intimate sculpture garden echoes Botaniko Weston’s proximity to the Everglades, and the residential community’s emphasis on water as a design feature to convey the importance of the neighboring aquatic ecosystem.

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LANDSCAPE DESIGN WORKSHOP

Landscape Design Workshop, an atelier landscape architecture and planning design studio based in Boca Raton, specializes in designing resort-like communities and residences and has consistently won awards from the American Society of Landscape Architects (ASLA) Florida Chapter, the Architecture MasterPrize™ and the Muse Design Award, to name a few. landscapedesignworkshop.com

Erez Bar-Nur

importance of outdoor spaces,” says Bar-Nur, adding, “from my own experience during the height of it, I observed more people outside walking, jogging, biking or engaged in other outdoor activities than I’d ever seen before.”

Moving forward, Bar-Nur firmly believes that what has become abundantly clear over recent years—the movement away from Mediterranean-inspired to modern architecture—will endure throughout 2021 and beyond. That said, as most creative thinkers are, he is open-minded, and advises his clients that they should be as well.“Do you like uniformity, or do you prefer freeform? Will your outdoor environment be used for specific activities, or just for relaxation? Let that guide you, but not in a very rigid way. This space is for you, and you should be comfortable in it.”

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FLORIDA STYLE & DESIGN

LIGHTING

Light The Night

Judith Norman is a shining beacon guiding the way to optimal outdoor lighting Written by ROBIN HODES

H

ere in South Florida, our days of fun in the sun never really have to end— as long as you have the proper lighting setup for your outdoor living environment. Since the mid-1980s, furniture showroom Judith Norman—just a straight shot down I-95 from Boca to Hollywood—has been a favorite of interior designers and their clients; its massive selection, an array of more than 400 home brands from around the world, has long made it a desirable one-stop shop.

In 2011, the family-owned- and -operated company expanded into outdoor living to maximize South Florida’s indoor-outdoor lifestyle.

Judith Norman later introduced a comprehensive lighting package to further enhance its already broad scope of services. We chatted with Judith Norman Outdoor Living’s vice president, Michael Fine, to learn more about the outdoor lighting expertise and products this showroom offers, illuminating its customers with knowledge and helping them make their exterior spaces shine.

Michael Fine

What makes Judith Norman equipped to tackle the challenge of outdoor lighting?

Our lighting experts have more than 50 years’ experience in the lighting world. We understand what products are available in the market as well as the technical aspect of each piece. Our experts will visit the site with the designer and provide guidance throughout the duration of the project.

Can you tell us the range of exterior lighting products you carry?

We offer every style of light at every price point: recessed lighting, path lights, bollards, pendants, lanterns, strip lighting, dock lighting and even sell outdoor furniture with lights inside.

What are a few of your bestknown brands?

Some of our top outdoor lighting brands include Hubbardton Forge, Hammerton Studio, Contardi, Bover, Modern Forms and Tech Lighting. Our vendors always have their fingers on the pulse of the

latest trends and technologies in outdoor lighting. We travel around the world to find new lines to add and take great pride in the fact that when a client requests a specific product, we’re able to source it.

How does exterior lighting aesthetically enhance outdoor spaces, and what are some of the must-haves?

Your exterior’s “personality” differs from day to night. During the day, decorative lighting acts as décor; however, once the sun goes down, the combination of landscape lights, path lights and decorative lights creates an ambiance that brings together the entire property.

Using the correct in-ground lights and spotlights creates beautiful borders that highlight the textures and depth of the landscaping. Path lights illuminate finishes while providing safety. Sconces create a decorative glow on the outside of your house and connect the exteriors with the interiors.

What can you tell us about LED lighting that we might not already know?

LED technology has revolutionized the lighting industry. LEDs last up to 50,000 hours, have multiple applications, a vast temperature range, dimming capabilities, and can even change colors to create different moods. One of the hottest trends is utilizing LED strip lighting on the exterior of the home; it can be used on pathways, under steps and in coves on exterior walls and overhangs. judithnorman.com/outdoor-furniture

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Opposite, this home shows how ambient cove lighting, decorative lanterns, arc floor lamps and integrated wall lights can illuminate an outdoor space.

PHOTOS COURTESY OF JUDITH NORMAN

Above: Uplighting via a horizontal alignment of sconces projects an elaborate diamond pattern onto the exterior wall, thereby creating visual interest and elevating the overall ambiance.

Right: LED strip lighting is used to showcase the contemporary architectural lines, while LED floor lanterns are added to accessorize and illuminate the stunning pool deck.

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FLORIDA STYLE & DESIGN

TRENDS

EYE TUNES

Meant to be heard and not seen, the Bose Free Space® 51 Environmental Speakers are designed with a green speaker cabinet to blend into the background while providing the exceptional sound quality for which the upscale electronics brand is known.

Their radial shape enables 360-degree sound dispersion over a broad listening area, and the product has been thoroughly tested in simulated harsh weather conditions, so endurance and long-lasting performance are guaranteed. $449.95; available through Best Buy of Boca Raton or at bose.com

TOP CHEF

The top-of-the-line Genesis II S-435 from Weber has a full menu of impressive features, including a generous grilling and searing station that can cook for a large party. $1,249; available through Lee’s BBQ Center of Boca Raton or at weber.com

RAISE THE ROOF

The Black Metal Square Semi-Permanent Gazebo from Lowe’s features a multi-layered roof panel to soften the sound of pounding rain, and the ceiling’s cream-colored underside creates a bright glow when the sun is outshone by storm clouds. $1,999; available through Lowe’s stores in Boca Raton or at lowes.com

CLOUD COVER

Crate & Barrel’s 10-foot Sunbrella ® Silver Square Cantilever Umbrella opens with a simple crank system to provide a large square canopy of fade- and mildew-resistant acrylic fabric, a telescoping arched arm, a durable aluminum frame with weather-resistant powder-coated finish, and a sturdy base with wheels. $1,529; available through Crate & Barrel at Boca Raton Town Center or at crateandbarrel.com

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AIR FORCE

Powerful and expansive with a 72-inch diameter, The Liberator also features an integrated LED light and includes a remote control that’s Wi-Fi-connectable with the SmartLife app (and can also be voice activated!) $899.98; available through Dan’s Fan City in Deerfield Beach or at dansfancity.com

MOVEABLE FEAST

The Kattie Modern Classic Brown Barrel Picnic Basket with Serveware by Kathy Kuo Home in willow and polyester features leatherette accents and canvas carry straps. Glasses, corkscrew, bottle stopper, cheese knife, cutting board and cotton napkins are included. $102; kathykuohome.com

LET IT GROW

The Floral Society’s Essential Garden Tools are handforged in Holland and crafted with boron steel and ash hardwood. Five-piece set, $308; food52.com

SOFT ROCK

The Colonial Navy Blue Cotton Hammock with Tassels by Artissanos® is handmade by skilled artisans using ethically sourced materials including organic cotton and renewable wood. It’s also sturdy enough to hold up to 350 pounds. $269; artissanos.com

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BIOPHILIC DESIGN

Small Miracles

When it comes to creating sacred small-space gardens, biophilic designer Jeffrey Allis of TruVine Design is your “spiritual” guide.

Written by ROBIN HODES

“‘Here lies a nature’s man who was full of faith.’ Put that on my gravestone.”

S

A living wall brings the outdoors in.

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uch is the wish of Jeffrey Allis, biophilic designer, horticultural consultant, and owner of TruVine Design based in Boynton Beach.

And if there’s one thing he has faith in, it’s that nature is a gateway to happiness, a sentiment shared by countless devout clients whose rooftops, exterior walls, atriums and other small and specialized spaces have experienced Allis’ divine touch.“Plants are simply positive energy, and if you want to be joyful, go to a garden,”he says.

Aside from viewing TruVine Design’s prolific body of work, to fully grasp Allis’ skill and artistry one must first understand the definition of “biophilic design,”which is best described by the designer himself: “‘Bio’ is ‘life,’‘philic’ is ‘love,’

so ‘biophilia’ means ‘the love of life,’”he explains.“It’s an intuitive love of nature that is felt universally by humankind.”

While the love of nature fuels Allis’ passion, empirical evidence verifies its positive impact on one’s wellness and overall well-being. And even if it were not scientifically proven, who would argue that our environment directly impacts our emotions and physical health?

A Chicago native, Allis’ love of plants and gardens stemmed from “parental guidance;” his family owned one of the premier tropical greenhouses in the region.“My dad was a pioneer of interior landscaping, and as a child, I designed greenhouses and atriums with him,”Allis says.

“I’ve been in the industry for 50 years because of him.”

Those decades included Allis obtaining a degree in horticulture, years of hands-on growing and buying experience, the exploration of hundreds of nurseries and botanical gardens across continents, and an astonishing portfolio of vibrant and lush vertical green and living walls, rooftops, atriums and other intimate small-space gardens throughout the residential, commercial and hospitality realms. Delray Beach’s Lionfish restaurant, Miami’s Chrome Hearts jewelry boutique, and a bounty of private homes and condominiums showcase TruVine’s horticultural de-

Jeffrey Allis

signs … and that’s just here in South Florida.

His spiritual connection with nature is what led Allis on a journey of transformation intended to make the“concrete jungle” less, well … concrete.“In a world of asphalt and glass, we are alienated from nature, so I bring it back in,” he states. Recognizing a need for more creative outdoor living in South Florida’s more urban areas, Allis left the Midwest to carry on a mission that began long before— and is infinitely bigger than—any of us.“God is the Master Gardener,”the biophilic designer proclaims.“He made light, and then He made plants.”

It’s no surprise that Allis hides a bible within every project he completes. truvinedesign.com

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Clockwise from top: TruVine’s freestanding, chevronpatterned living focal wall creates visual impact at the edge of a swimming pool; Allis gives this pathway new life, flanked by lush potted plants on one side, and a verdant vertical garden on the other; a living, breathing backdrop popped with vibrant colors sets the scene for dramatic al fresco dining.

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From passions turned into thriving professions, to creative outlets and corporate callings, these BEST of Women in Business make a living doing what matters most to them.

Get to know a bit about this successful bevvy of the BEST at what they do, and how their expertise and excellent work product may just be your BEST new resource!

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THE BEST OF WOMEN IN BUSINESS

Perla Lichi

PERLA LICHI DESIGN

P

erla Lichi has made her awardwinning mark in the luxury interior design world since 1984, with her unique signature creations adorning spaces from magnificent turnkey residential and commercial projects to those just needing a glamorizing touch-up for an exciting new feel.

As evidenced by her eclectic taste, Perla has lived her life setting trends rather than following them.

“That is exactly why people want Perla Lichi. I am a trendsetter, always ahead of the trends. After the year we’ve just had, we need to set the tone with colors that make people feel good. No more monochromatic grey skies! I am bringing in the colors of the sunset, with organic reds and oranges, pinks and purples. Like the tranquility of the ocean blues and greens, the natural elements always work wonders for the room and the soul. People need a breath of fresh air with their surroundings, especially now,” she says.

After 40 years in the business, Perla, a self-proclaimed workaholic, has found the secret to her success is doing what she loves, while finding the work/life balance to spend quality time with her family and grandkids.

“They are my greatest inspiration by far,” she says.

954-726-0899 perlalichi.com

PHOTO AARON BRISTOL

Gaining inspiration from her wanderlust, love of people, astrology, numerology and her multi-cultural Mexican, Mediterranean and Turkish roots, Perla keeps extremely busy with a roster of clients who know she will deliver something special to enhance their lives.

THE BEST OF WOMEN IN BUSINESS

Amy Berkowitz RETAIL VISIONARY

READY-2-LAUNCH BRANDING, INC.

F

or eager entrepreneurs wanting to launch their design dreams to commercial fame, Amy Berkowitz tells them, “It’s a very risky business, but if you are serious and dedicated, my program, Ready-2-Launch Branding, will transform your ideas from a mere sketch to a lucrative enterprise with brand name recognition.”

Amy grew up in the fashion industry.

After earning her Bachelor of Fine Arts from the California Institute of the Arts she soon began working in the film and television industry. Notable assignments included working on special effects for Marks and Marks on the first “Star Wars” film and at Duck Soup Productions, creating animated television commercials for such famous brands as California Raisins, Foot Loops and Levi Strauss.

PHOTO DEBRA SOMERVILLE

A Master’s Art of Teaching degree followed before Amy then went on to create her own branded private label company named Artgear. The readyto-wear collection had worldwide distribution and was worn by many celebrities on the red carpet, leading to a licensed private label program for major US department stores.

For the last 25 years, she has taught at both the secondary and university level in art design and textile fashion design, at the art school at the Boca Raton Museum, at Miami International University of Art and Design, and serves as professor at Istituto Marangoni in Miami Beach.

Amy speaks from experience and unyielding tenacity, having branded various fashion and accessories collections into the boutique market and mass market audience, and bringing her expertise globally in direct market and mass consumer sales.

610-405-8884 ready-2-launch.com

THE BEST OF WOMEN IN BUSINESS

Anna Sall

RN, MSN, APRN-C, CSCM

Maria Mugno MPH, OTR/L, CSCM

ADVANTAGE POINTE HOME CARE

A

nna Sall’s grandmother needed special care at the end of her life. The struggles Anna encountered finding quality home healthcare providers in San Francisco opened her eyes to the idea that with her background and license as a board-certified family nurse practitioner, she could open her own agency in Palm Beach County and really help people the way she wanted her “Baba” to be helped.

“I saw it as an enduring connection to her memory. She was an important part of my life,” says Anna. “My dear friend and business partner, Maria Mugno, is an occupational therapist with a master’s degree in public health with a geriatric focus. She shared my passion and vision to open our own boutique agency, Advantage Pointe Home Care. Together, we have almost 30 years of experience.”

“We have four daughters between us and we love showing them what focused, strong women can do. We go to work every day ensuring that our clients get the best care possible.

It is truly an honor to do this work,” says Anna.

561-461-6753 advantagepointehomecare.com

PHOTO LISA LEFEVRE

Anna and Maria are extremely selective in choosing the caliber of caregivers they provide their clients.

“All of our caregivers are employees that we personally hire, train and monitor. We feel confident that we can trust them to be in our clients’ homes just as much as in our loved ones’ homes. Our clients represent a very vulnerable population and it is so important to us that they are served with the care and respect they deserve,” says Maria.

THE BEST OF WOMEN IN BUSINESS

Jeanette Hubley-Lasher ASSOCIATE ASID, PRINCIPAL

HUBLEY DESIGN INTERIORS

N

ew York and Boca Raton-based interior designer Jeanette Hubley- Lasher’s portfolio of work encompasses a diverse range of projects from homes, condos, lofts, casual weekend retreats, residential building lobbies and common areas.

While developing her own impressive list of interior design clients, she also collaborates with architectural firms and builders to support their interior efforts.

Renowned for her signature embrace of pattern, color and texture, her aesthetic combines a graceful sense of art and style and reflects her wanderlust adventures around the world.

“Simplicity is the ultimate form of sophistication within my projects. The design of a home begins with me listening to my clients’ wants and needs and is generated by the first pulse I experience when walking into their space. There is an immediate connection. Through all of the many ups, downs and emotions, my team and I always make sure the outcome is beyond rewarding,” says Jeanette.

PHOTO EMILIANO BROOKS

Jeanette’s hands-on approach and attention to the minutest details, paired with her visual adaptation, gives her a distinction that she considers unmatched in the industry. Welcoming and enthusiastic, she is committed to making the design process easy and enjoyable for all of her clients, no matter the project scope.

“I transfer my passion for fashion, and vision for detail and beauty into people’s homes. I am always sourcing unique furniture, lighting, accessories, works of art and all things home to create the finished look that makes a stunning statement,” Jeanette says. “Be sure to stop and see a curated collection featured in my Boca Raton Design Studio, and check out my market shop, Jeanette’s Picks on my website.”

561-961-4696 hubleydesigninteriors.com

THE BEST OF WOMEN IN BUSINESS

Susan Demerer REALTOR®

BEX REALTY

H

aving successfully completed more than 100 real estate transactions in 2020, BEX Realty’s Susan Demerer has a deep understanding for the Boca Raton and Delray Beach local markets. As a 30-year resident in Boca Raton and 20-year veteran real estate broker, Susan is ranked in the top 1/10th of 1% for home sales in the entire nation.

Susan’s work ethic is what has enabled her to capture more market share in home sales than any other agent in Boca Raton. “I work seven days a week, from early morning to late at night with my assistant unless I’m taking a short vacation to spend quality time with my husband and daughter, or if I’m shopping for shoes! Seriously, when my customers hire me, they know they have an indispensable broker who is literally available 24/7,” she says.

Susan was recently named as the number one agent in the city of Boca Raton for number of homes sales in 2020, out of more than 4,000 agents!

Susan attributes her success in real estate to operating with integrity, being straightforward with her clients and making sure to set proper expectations so there are no surprises. “As world-famous sports coach Bill Belichick says, just do your job! I get up every day and go to work with my assistant, and we love every minute of it.”

PHOTO PAULETT MARTIN

561-213-6347 Susan@BEXRealty.com

THE BEST OF WOMEN IN BUSINESS

Suzanne DeWitt J.D., MBA, LL.M. ATTORNEY AT LAW

DEWITT PLLC

S

uzanne DeWitt has marched to the beat of her own drum her entire life. A bright and ambitious overachiever, she loved the thrill of racing off-road dirt bikes and motorcycles as much as excelling in school. She graduated from the University of Miami and earned a B.A. in Business Management and Organization; an M.B.A.; a J.D. followed by an LL.M. in Taxation, and obtained a certificate of specialization in International Taxation.

Prior to entering into private practice in 2009 and launching DeWitt PLLC, Suzanne was extensively involved in developing and implementing creative and effective federal and international tax strategies and restructurings for highnet-worth individuals, Global 2000 and Fortune 500 companies.

PHOTO EMILIANO BROOKS

Suzanne then became a single mother of two children conceived via surrogacy.

According to her latest plan, twins will complete her family this fall. “It’s something I am very proud of. Many women’s biological clocks are drowned out by their professional clocks. There’s nothing keeping women from having what they want these days. I champion other women who have been afraid to talk about infertility,” she says.

“I’m likely the new type of tax attorney who is more of an artist. I take a canvas and I paint a picture, which serves as the framework for tax minimization. I pride myself on knowing the rules and taking a practical, more entrepreneurial approach. I don’t tell my clients what they shouldn’t be doing. I tell them what they should be doing. I’m a deal maker, not a deal breaker.”

305-563-7000 Dewittpllc.com

THE BEST OF WOMEN IN BUSINESS

Jennifer M. Jolly CCM

BOCA GROVE GOLF & TENNIS CLUB

M

oving up the ladder of success has been a seamless journey for Jennifer M. Jolly, CCM, general manager of the Boca Grove Golf & Tennis Club.

She started her career in the club industry at Harbor Ridge Yacht and Country Club in 2002, having previously owned a thriving software company, and continued on to Willoughby Golf Club in Stuart and Sawgrass Country Club in Ponte Vedra Beach.

As Jennifer’s experience and relationships grew, she brought her skills—and her designation of certified club manager—one of only 61 female general managers in the country to do so—to Boca Grove Golf & Tennis Club in June 2018 where she is responsible for both the club and the property owners’ association—and the teams that run them.

“I came to the business in a nontraditional way, from a cutthroat tech business,” Jennifer explains. “I found a welcoming and genuinely helpful network in the Club Managers Association of America; any success I’ve had comes from this organization and the colleagues I’ve met through it—they are an amazing network.”

“I’m very lucky at the end of the day,” she acknowledges.

561-487-5300 Bocagrove.org

PHOTO AARON BRISTOL

From her passion for the Navy SEALs Fund to her love and adoption of thoroughbred racehorses to her fascination and knowledge of wine as a certified sommelier, Jennifer Jolly lives her well-rounded life to the fullest.

THE BEST OF WOMEN IN BUSINESS

Anita Imbesi LUX INTERIORS & LANDSCAPE DESIGN CO.

G

rowing up in the construction industry, Anita knew the home is where her heart was. With a deep interest in interior design, she studied some of the finest interiors in the world abroad.

She obtained her Real Estate license in both Florida & New York and found herself immersed in the creative aspect of home staging & decorating.

Collaborating with contractors over the past 20 years, Anita has amassed a reliable, trustworthy team. She has mastered full scope renovations, from tearing down walls to complete design transformations. “Our love for interiors and exteriors consumes us and we happily obsess for perfection,” says Anita.

“We know that renovating a kitchen or bath can be time consuming and complex. We meet with our clients and discuss their needs and budget. Having three-dimensional design programs makes their choices easy. We streamline the process, order all the products, schedule all contractors and get the job done in a fast & exceptional manner.”

PHOTO EMILIANO BROOKS

One of her latest interior decorating creations was a Lighthouse Point home that previously sold for $3.5 million.

After the listing agent saw the immense changes, he commented, ‘If it looked like this when I sold it, we could have gotten $6 Million!’. “My clients were screaming with excitement when they first saw the transformation. From conceptualizing to the hunt for the perfect pieces and seeing clients so happy, my career is so very fulfilling.”

Anita has high-end taste which reflects in her work. Her style is contemporary, classy, and edgy. With genuine passion for design and undeniable dedication, Anita puts her heart into every project to exceed your expectations.

561-351-4178 Luxinteriorspalmbeach.com

THE BEST OF WOMEN IN BUSINESS

Joslin Kryjcir OWNER

VINTAGE TESS

C

reativity branches throughout Joslin Kryjcir’s family tree on her maternal side. She acquired a most unique style from her grandmother Tess, who was the queen of eclectic and artsy eccentricities. Influenced by her talents and her own innate gifts, Joslin discovered a meaningful way to pay tribute to her beloved matriarch and inspire women with her home furnishings boutique, Vintage Tess.

“From an early age, I always enjoyed making things for people. I sold my handcrafted jewelry at art festivals but didn’t have the confidence to start an actual business for myself…until I turned 50! I then decided I wanted to do something meaningful by turning my natural talents into something that would inspire people the moment they walked into my store. I truly want women to believe in themselves, and that anything is possible, at any age.

Especially in these dark times we are experiencing, I want to be a light for women, bringing creativity and art and happiness into their lives,” she reflects.

646-498-8867 Vintagetess.com

PHOTO EMILIANO BROOKS

The array of collectibles and accessories found at Vintage Tess blend in beautiful contrast—just the way Tess would have wanted.

From glistening bangle bracelets to designer pillows, whimsical pottery and furnishings, there’s nothing cookie-cutter to be found, and everything unique to be discovered.

“My life is eclectic. My store is a reflection of me…and you,” says Joslin.

THE BEST OF WOMEN IN BUSINESS

Allison Stewart REALTOR®

Wendy Kupfer REALTOR®

BALISTRERI REAL ESTATE

A

fter a prestigious career as a VP and Private Banker at Citigroup and JPMorgan Chase, Wendy Kupfer turned her passion for homes and helping others into her next great career move to real estate. When she and her husband enlisted Balistreri’s Allison Stewart to sell their home and purchase another, Allison blew them away with her depth of industry knowledge garnered over 18 years as a top agent in the luxury market and the personal attention she so generously provided. Wendy knew she had met her future partner!

PHOTO EMILIANO BROOKS

“I fell in love with the entire real estate process, and realized that my financial background and experience providing superior service to high-net worth clients would make for a smooth transition into this venture. Allison and I decided to join forces because we are both like-minded, driven women who go above and beyond for each and every client,” says Wendy.

Allison and Wendy intimately know the Palm Beach County market and pride themselves on their stellar reputations.

“We have each lived in the Boca/Delray/ Boynton Beach area for more than 30 years and have extensive knowledge of the communities, including the schools.

With more than 20 years of combined experience, we are relentless in achieving our clients’ goals. We are all about our relationships, have proven success in sales, marketing your property and negotiating on your behalf. From Miami to Palm Beach, and any place on the map clients are looking to live or relocate, we proudly and professionally serve their every need throughout the transaction,” Allison says.

561-445-8813 allisonstewart07@yahoo.com

561-654-8680 wendykupfer.realtor@gmail.com

THE BEST OF WOMEN IN BUSINESS

Lina Kurucz OWNER

PLUMBING TROOPERS

T

he plumbing industry is undoubtedly male dominated, so it comes as no surprise to Lina Kurucz when clients enter her stylishly decorated office at Plumbing Troopers and ask if they can speak to the owner. She warmly replies with a smile and nods, “You are speaking to her right now! How may I help you?”

Lina attributes that success to the company’s core values, working culture, friendly customer service, creative marketing, state-of-the art technology and a field manager who meticulously trains the growing team.

“My goal is to serve my hometown community of Boca Raton and open a second location here. For a leak or clog, when you need re-piping, leak detection, water heater installation and all residential service needs, trust our reviews and call Plumbing Troopers. We’re all we’re ‘cracked’ up to be.” (Wink. Wink.)

954-532-9510 Plumbingtroopers.com

PHOTO EMILIANO BROOKS

With a Bachelor’s Degree in Graphic Design from The Art Institute, Lina never imagined her career path would lead to overseeing clogged drains and leaking pipes. But two years ago, she took over the business previously started by her husband and brother in-law, and has experienced tremendous growth and gratification in its success. “Women are detail oriented, have high expectations and are usually the ones who call the plumber when things go wrong. So I came into the profession with the idea of changing the culture using a woman’s perspective, and our business grew tremendously from 2019 to 2020,” she says.

THE BEST OF WOMEN IN BUSINESS

Marianne Lentini PRIVATE INVESTIGATOR, CEO

EVIDENCE INVESTIGATIONS, INC.

F

rom the simple to the complex, the devious to the most outrageous secrets, scams and scenarios, private investigator Marianne Lentini has seen it all while uncovering evidence for clients and corporations worldwide.

PHOTO EMILIANO BROOKS

“I’ve never known anything different. I jumped into this profession right out of college. At this point in my career, my team at Evidence Investigations handles the majority of the surveillance, with operatives throughout the U.S. The first 15 years I did all the work, and there was never a dull moment. One notable insurance fraud case took me to the Cayman Islands to follow a scuba diver who was claiming over $1 million in damages from an accident. Her case quickly “tanked” when I found her frolicking in the deep blue sea with the ease of a dolphin,” Marianne laughed.

These days the scope of her company’s services include assisting attorneys and corporations with litigation support and family law attorneys with premarital, custody and other domestic investigations. Clients also benefit from the added security of thorough background checks for nannies, caregivers and other household employees and vendors. Integrity investigations or mystery shopping provides employers with an up-close and personal look at how employees are conducting themselves on the job and what kind of service is being provided.

“Also, delving into social media sites and scouring people’s profiles and past lives unearths very important information for our clients,” says Marianne. “Because evidence is truth, and the truth matters!”

800-807-3160 Evidencepi.com

THE BEST OF WOMEN IN BUSINESS

Mia Chalik

GIA GRADUATE GEMOLOGIST FLORIDA MARKET DIRECTOR

DIAMOND BANC

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ia Chalik is the Market Director of Diamond Banc Boca Raton. She has more than 25 years of experience buying fine jewelry, diamonds, designer pieces and luxury watches. Her vast knowledge of the fine jewelry business, GIA certification, and loan expertise ensures the highest values paid and lowest rates in the industry.

“Jewelry often has sentimental value that outweighs any amount of money,” says Mia. “I’m committed to helping my clients get the most out of their jewelry. My job is to provide you with all of the options so you can make an informed decision that’s best for you.”

The Diamond Banc Boca Raton office is conveniently on the corner of Federal Highway and S.E.1st Street.

This location specializes in evaluating entire estates of jewelry, as well as rare diamonds and vintage designer pieces. They also purchase and loan against all diamond jewelry, designer jewelry, and luxury Swiss watches.

954-650-4642 Diamondbanc.com

PHOTO EMILIANO BROOKS

Diamond Banc operates with the same professionalism and confidentiality as a traditional bank, in a more customer-focused, prompt, and streamlined fashion.

They offer free no obligation liquid value assessments that allow you to understand what your item is worth in today’s market before selling or getting a loan. The goal is to provide exemplary customer service so you feel confident about the decision you make.

THE BEST OF WOMEN IN BUSINESS

Tracy Litt THE LITT FACTOR

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racy Litt is a renowned mindset teacher, spiritual advisor, TEDx speaker, and best-selling author.

Nationally acclaimed as the personal growth go-to for female leaders and entrepreneurs who are ready to take themselves, their impact, and their wealth to the next level. She is the creator of Mind Magic, a mindset and energetic mastery group coaching experience, and creator of The Choice Method, a methodology that teaches her clients how to embody their highest selves and achieve sustainable growth and success.

“I help women become the next level version of themselves, because inside that growth and expansion, they actualize everything they want. You cannot create different and stay the same. My work works 100% of the time.

My students and clients are corporate leaders, visionary leaders, or leaders of their own businesses. They know they are here for greatness and are ready to elevate every aspect of themselves and their lives. I show them how. The work is a combination of metacognition and spirituality, deep healing, and quantum expansion. Together we let go of the hustle and burnout, and embrace alignment and flow. It’s safe to have it all.

And everything you want, wants you.” says Tracy.

PHOTO AARON BRISTOL

Tracy invites women to take advantage of her free, game-changing, threepart audio training, “What Would She Do Embodiment Practice:” Whatwouldshedo.net “Don’t just wake up and think about the woman you want to become…Wake up and be her. That is the core of my work,” says Tracy.

Tracy@thelittfactor.com

THE BEST OF WOMEN IN BUSINESS

Michelle Martinez Reyes CHIEF RELATIONS OFFICER

KELLEY KRONENBERG

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ichelle Martinez Reyes lives by her mother’s wisdom that you are only as good as your last ‘Attagirl!” One of four siblings reared in the U.S. by Cuban immigrant parents, Michelle’s educational and career path has been laden with well-deserved kudos and impressive stepping stones.

In May 2020 Michelle joined Kelley Kronenberg, one of largest and fastest growing multi-practice business law firms in the U.S. as Chief Relations Officer. She previously served as the Chief Marketing Officer for Greenspoon Marder, working as part of the marketing and business development teams for some of the largest law firms in the U.S. She was under 40-years old, a solo parent and full-time professional when she ascended to the C-Level amongst the AmLaw 200 and NLJ 300 ranks.

“I’m thrilled to be a part of Kelley Kronenberg, who recently earned the 2021 Top Workplaces USA award

by Energage. Every day I have the opportunity to bring something new and exciting to the table. Since the pandemic we’ve worked remotely and still continue to expand with over 100 more lawyers, new offices and increased revenue. It’s a time of growth and development. That why I’m here, I’m a builder,” she says.

800-484-4381 kelleykronenberg.com

PHOTO AARON BRISTOL

Being a Latina woman makes her success all the more meaningful for her. In 2020 she was selected amongst the “Top Women in Communications” as a “GameChanger” by Ragan Communications and PR Daily, amongst the “Top Women In PR” by PR News, and named a “National Latino Leader” by the National Diversity Council.

THE BEST OF WOMEN IN BUSINESS

Marisela Cotilla EXECUTIVE SENIOR DIRECTOR

DOUGLAS ELLIMAN REAL ESTATE

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eal estate veteran Marisela Cotilla is a powerful force in the real estate industry and has been for more than 30 years, with an illustrious career in luxury residential, commercial real estate and mortgage lending.

She has a tenacious work ethic, negotiating skills of a living legend according to her clients, and impactful integrity. It’s no wonder that she and her team’s 2020 sold transactions totaled more than $130 million. Her keen understanding of lifestyle, amenities, top-notch service and the South Florida terrain is what she feels truly sets her apart. Marisela always looks toward quality of life as the most important factor for her clients because luxury is a lifestyle—not a price point.

From her early days in commercial lending to more than $220 million in sales as an investment broker; new luxury development consulting for Alina residences, and a management role overseeing record-breaking sales achieving $1,900 per square foot at The Bristol, her recipe for success comes down to patience, simplicity and being able to interpret the changing landscape.

PHOTO AARON BRISTOL

“You also need to be a team player. I opened a team office at Elliman on S.E. Mizner Blvd. with two of my esteemed colleagues, Rachelle Hirt Beresh and Scott Gerow, who share my work ethic and passion for real estate which is critical for success,” says Marisela.

Marisela consults with top-level developers, and feels that her knack for succinct honest communication enhances her collaborative teamwork, —without ego—and makes deals happen.

954-829-1677 Marisela.cotilla@elliman.com

THE BEST OF WOMEN IN BUSINESS

Nina Presman FOUNDER

ANTI AGING CENTER OF BOCA

W

ith a background in psychology, nutrition and personal training, Nina Presman was always in tune with her body. However, despite her best efforts, extra weight around her mid-section troubled her and many of her clients. Seeking a solution, she founded a revolutionary body sculpting technology, Ageless Beauty, that takes High Intensity Focused Ultrasound, (HIFU), acoustic lipoliser and ultrasound cavitation to a new level. Instead of just puncturing the fat cells that cause unsightly bulges on the body, they liquefy and melt them, resulting in immediate and permanent loss of inches. Tightening and rejuvenation of the skin occurs from the inside out, building collagen and smoothing stretch marks, bumps and lumps.

“We can do facelifts, the entire neck and jowls providing amazing results without the pulled look you may see from plastic surgery. You will actually look like you turned back the hands of time 10 to15 years,” she explains.

“I am going to turn 58 this year and I look better now than I did when I was 35. It became my goal to help men and women feel good about themselves and gain their confidence back,” she says.

888-287-3989 Antiagingcenterofboca.com

PHOTO EMILIANO BROOKS

Nina even offers a money back guarantee that if you don’t lose two inches with one Ageless Beauty treatment, you don’t pay anything. That has never happened, she assures.

THE BEST OF WOMEN IN BUSINESS

Paige Fiedorowicz REALTOR®

Jerilyn Walter OWNER /BROKER

POSH PROPERTIES

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erilyn Walter opened her real estate firm, Posh Properties, eight years ago when she had $900 to her name and big dreams in mind. As a woman starting over, she wanted to create the business of real estate and a niche in the marketplace for herself and her customers. With consistent home sales of over $125 million a year, 3 offices and 52 agents, her plans have come to fruition.

“We are always considering our buyers and sellers, their families and their futures when we find them a property. It’s important that we show customers what’s out there that will work for them, not for us. We work to become invaluable to our customers, coming from a place of knowledge and understanding. That’s our job and we take it very seriously,” she says.

PHOTO EMILIANO BROOKS

Sharing her passion and vision, Realtor® Paige Fiedorowicz, a former D1 collegiate athlete and successful sales and marketing executive, works with scores of professional athletes who rely on her expertise and common ground understanding to help them throughout the home buying process. Relatable and reliable, Paige understands these athletes need to have an agent they can trust to help them invest wisely, and who has their back when they are in the limelight and when they’re not.

“I always ask myself, will my customers be better off doing business with me? Are they going to be happy and financially secure in their new home?

Are their lifestyles going to work where they buy? I make sure, the answer is yes,” Jerilyn says.

561-537-0050 poshflorida.com

In Mizner Park | 501 Plaza Real, Boca Raton, FL 33432

BOCAMUSEUM.ORG

Renate Bertlmann, Rosemarie’s Divorce [detail], 2019, Glass, pedestal, scalpels, steel.

Courtesy Berengo Studio. Photo: Francesco Allegretto.

Glasstress Boca Raton 2021 presented by Fondazione Berengo, Venice, Italy with additional support provided by the Museum’s Leadership Donors.

On view through Sep. 5, 2021

private education camp guide 2021 The following section presents helpful information provided by prominent private schools and camps in Palm Beach County.

All listings include a brief synopsis of the programs’ achievements, curriculum highlights, and many more important details families look for when choosing the best fit for their children.

This comprehensive guide is designed to help you make informed decisions at a glance.

EXPLORE OUR EXTRAORDINARY COMMUNITY OF LEARNERS EXPLORE OUR EXTRAORDINARY • PreK 3 - 12th Grade COMMUNITY OFtoLEARNERS • Individualized Approach Learning •• PreK - 12th Grade Niche3 A+ •• Individualized Approach toLab Learning New Lower School STEAM • Niche A+ VISIT WWW.NPBS.ORG/VISIT OR CALL 954-247-0179 • New Lower School STEAM Lab

VISIT WWW.NPBS.ORG/VISIT OR CALL 954-247-0179

An Education of Extraordinary Power and Purpose A Private School Education for Students K-12

Rigor. Resilience. Relationships. Results.

Developing young adults with the true grit, passion, and perseverance to thrive.

Contact admissions for virtual open house dates: Admissions@dkja.net

9701 Donna Klein Blvd.

Boca Raton, FL 33428 561-852-3310 Admissions@dkja.net DKJA.net

Back to...

ADVENTURE

It’s time...to get back to fun, back to laughter and friendship, back to kids being kids. We’re ready to get back to all that camp should be — all the adventure, all the activities, in a safe and warm environment. Get your children back to making memories at Camp at the J. • Indoor and outdoor facilities including Marleen Forkas splash pad and pools on a gated 100 acre campus • Unique activities for all ages, including go carts, trapeze, archery, sports and art Facebook “f ” Logo

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@levisjCcsuMmerCAMP @CAMP_AT_The_J We Welcome campers from all backgrounds

PLUS sPecIAlTY CAMPs: eArLY ChILdhood • TheATer • KAvod (sPecIAl Needs) leAders In TrAiNiNg • CoUnselor In TrAiNiNg

561-852-5090 • levisjCc.org/CAMP

CAMP AT The J - MArLeeN ForkAS CAMPs AT The AdoLPh & rose levis Jewish CoMmUnITY CeNTer 9801 doNnA KLeiN BoULevArd • BoCA rAToN, FLorIdA 33428 • 561-852-5090

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2021

Private Education & Summer Camp Guide “Prepare your child for a global future” K-8 full immersion bilingual program providing the best of American and European Education.

IB Candidate School offering PYP (Primary Years Programme)

(561) 479-8266 2500 NW 5th Ave. Boca Raton, FL 33431 w

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ADVENT SCHOOL

BOCA RATON CHRISTIAN SCHOOL

- Grades: Infants - 8th - Tuition Range: $5,000 - $15,000 - Students: 400 - Student-Teacher Ratio: Varies by class - Virtual Classes: If necessary - Denomination: Christian

- Grades: PreK3 - 12th - Students: 630

At Advent, your child will become a CONFIDENT, CAPABLE, CHRISTIAN LEADER making a difference in the world! Advent combines rigorous academics with character development in a safe in-person learning environment. Innovative programs include Dual Language and Emergent Reader groups in the Early Childhood School, Transitional Kindergarten, Elementary & Middle School STEM enrichment, 1:1 Technology, Spanish and more. Advent also provides opportunities in spiritual growth, fine arts, and athletics. Aftercare/camp programs offer engaging activities. The Early Childhood School offers VPK and Summer VPK. Infants to 8th Grade – you can grow with us!

Boca Christian gives students the highest caliber of college-preparatory education in a Christian environment, located on a spacious 21-acre campus in the heart of Boca Raton. Boca Christian is an independent PreK3-12th grade school established in 1973 as a ministry of Boca Raton Community Church. The school’s vision is to develop Christian leaders of influence for today and tomorrow by nurturing academic excellence and inspiring Christian character. Boca Christian is known for a family-oriented environment, outstanding records in college placement, athletics, and the arts, as well as a commitment to service by our students and faculty.

300 E. Yamato Road • Boca Raton • 561.395.3631 • AdventSchoolBoca.org

470 NW 4th Ave • Boca Raton • 561.391.2727 • Bocachristian.org

- Tuition Range: $9,790 – $13,860 - Student-Teacher Ratio: Varies - Denomination: Christian

DONNA KLEIN JEWISH ACADEMY

EAGLES LANDING CAMP

- Grades: K - 12th - Students: 545

- Ages: 3 - 15 - Student-Teacher Ratio: 3-2nd grade no larger than 12; over 12 1:6 supervisor ratio - Price Range: Tuition rates vary based on the number of weeks

- Tuition Range: $23,985 - $27,060 - Student-Teacher Ratio: 7:1 - Denomination: Jewish

Donna Klein Jewish Academy (DKJA) provides an education of extraordinary power and purpose for each of its students through a rigorous dual-curriculum designed to meet the individual needs of a diverse student population. DKJA offers a wide variety of extracurricular activities including JV and Varsity sports, and an extensive fine arts program including music, dance, drama, and visual arts. Our students are provided with the skills and knowledge required for success in college and beyond.

Eagles Landing & Night Owls is a day and overnight camp based in South Florida. Eagles Landing Camp is a leader in the camping industry because of our attention to the individual camper, outstanding facilities, experienced staff and the family atmosphere that permeates our campus. We offer Day Camp for ages 3-14 and a residential camp for junior campers from Monday – Friday. In addition busing and extended care is available.

Specialty programs and activities include: arts & crafts, hobbies, science, nature, origami, hip-hop, rocketry, cartooning, media, camp chefs, yoga, cheerleading and much more!

9701 Donna Klein Blvd • Boca Raton • 561.852.3310 • DKJA.net

7600 Lyons Road • Coconut Creek • 954.571.8709 • kidsloveelc.com

2021

Private Education & Summer Camp Guide

EVERT TENNIS ACADEMY - Tuition Range: From $695 up - Student-Teacher Ratio: 4:1 per court - Ages: 8 - 18 yrs. old - Denomination: Tennis Summer Camp - Dates: From May 31st - August 20th, 2021 (12 weeks)

FRENCH AMERICAN INTERNATIONAL SCHOOL1/17/20

Spanish River Christian School 1-4 BRM Mar20.indd 1

- Grades: K - 8 - Tuition Range: $9,500 - $11,000 - Students: 100 - Student-Teacher Ratio: 16 - Virtual Classes: Optional - Denomination: Non-sectarian, Co-educational th

The program is designed for junior players of all levels so if you are a basic player looking to get instruction that is more technical or if you are a nationally ranked player looking for some intense competition, we have the program for you. Summer Campers will improve their overall skills with our full time coaches by focusing on technical development, tactical training and competitive settings in order to take their game to the next level.

We offer three programs: the DEVELOPMENTAL (includes a 1:1 lesson) & the FULL DAY Programs run from 9 am to 3:15 pm. The HALF DAY Program runs from 9 am to 12 pm.

The French American International School (FAIS) offers a bilingual dual curriculum, satisfying American and French academic standards. As an International Baccalaureate (IB) candidate school, FAIS offers the PYP to all primary school students. Students not only become proficient in a second or third language but have access to an array of enrichments courses. Program available in-person and on-line. Call us for a visit: (561) 479.8266. Merci!

10334 Diego Drive South • Boca Raton • 561.488.2001 • Evertacademy.com

2500 NW 5th Avenue • Boca Raton • 561.479.8266 • Faisbr.org

GRANDVIEW PREPARATORY SCHOOL

LEVIS JCC MARLEEN FORKAS CAMPS

- Grades: PreK3 - 12th - Students: 275 - Virtual Classes: Yes

- Ages: 2-16 (entering 10th grade) - Counselor/Camper Ratio: 1:5 - Price Range: $425 - $4,280 - Dates: June 14 - August 6

- Tuition Range: $12,500-$21,850 - Student-Teacher Ratio: 8:1 - Denomination: Independent

Founded in 1997, Boca Raton’s Grandview Preparatory School (GPS) is a small, diverse community committed to the philosophy that education is a personal endeavor. Grandview pairs timeless ethics with modern thought and personal attention with global consciousness while preparing students for college and life beyond. GPS is an independent, non-sectarian, college preparatory, co-educational day school enrolling students from pre-kindergarten through grade twelve.

The Levis JCC has been providing children of all ages with unforgettable summers since 1986. Our dedicated, caring team is committed to making the camp experience the best it can be for every child, every summer. Our full-day camp program offers exciting activities, convenient schedules and experienced staff. We provide kids the freedom to learn and grow while developing skills that prepare them for future success. With a culture built on universally accepted moral ideals as well as strong Jewish values, we incorporate respect, honor, good sportsmanship and teamwork into all that we do. Campers from all backgrounds are welcome. Adolph & Rose Levis JCC and the Marleen Forkas Camps continue to follow CDC, state and local guidelines to ensure the safety of every camper.

336 Spanish River Blvd. NW • Boca Raton • 561.416.9737 • Grandviewprep.net

9801 Donna Klein Blvd • Boca Raton • 561.852.3200 • Levisjcc.org/camp

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Private Education & Summer Camp Guide

RESERVE YOUR SPACE TODAY! COMING IN

JULY / AUGUST

• CATHOLIC BASED EDUCATION • FULLY INTEGRATED IPAD PROGRAM

PRIVATE EDUCATION & CAMPS GUIDE 2021

• COLLEGE PREP CURRICULUM • JV & VARSI T Y TEAMS

9th - 12th grades | 430 Students | $13,750 Tuition Range 14:1 Student Teacher Ratio | 99% College Acceptance 116 Different Courses in 9 Disciplines | 58 Honors, AP and Dual Enrollment Courses | 21,450 Community Service Hours this year $11.2 Million in Scholarships for the Class of 2020 | 40 Years of tradition and more than 6,500 alumni | 50 Acceptances to schools in the Top 100 Universities Ranking, US News & World Report

for more information contact

NICOLE RUTH 561.789.4111

Nicole@BocaMag.com www.bocamag.com

www.sjpii.net | 561.314.2100 4001 N. Military Trail, Boca Raton, FL 33431

NORTH BROWARD PREPARATORY SCHOOL

OXBRIDGE ACADEMY

- Grades: PreK3 – 12th - Students: 1,550

- Grades: 7th - 12th - Students: 475

- Tuition Range: $24,200 - $34,340 - Student-Teacher Ratio: 14:1 - Denomination: Non-Denominational

- Tuition Range: $25,500 - $34,800 - Student-Teacher Ratio: 9:1 - Denomination: Non-sectarian

North Broward Preparatory School is an extraordinary community of learners and has been educating, empowering and inspiring day and boarding students since 1957. We think beyond traditional education to transform learning and provide unique learning experiences both inside and outside of the classroom through collaborations with MIT, The Juilliard School and UNICEF. Our students are immersed in a multi-cultural community and have the confidence to influence beyond borders. Through our performing arts program students are prepared for the world stage; equipped to solve world problems through our STEAM curriculum; and learn the importance of service.

In conjunction with its 10th anniversary, Oxbridge Academy is adding seventh and eighth grades beginning in August 2021. Oxbridge currently offers grades 9-12. Adding a middle school expands the school’s commitment to providing a world-class education to younger students from all walks of life who have a love of learning. Oxbridge students benefit from the school’s high academic standards, a culture of kindness, and character building that prepares them to be caring, confident, compassionate, critical thinkers, and global citizens unafraid to tackle 21st-century problems. Middle school and high school students can apply for financial aid. High school students who meet the criteria can apply for merit scholarships.

7600 Lyons Road • Coconut Creek • 954.247.0179 • NBPS.org

3151 N. Military Trail • West Palm Beach • 561.972.9826 • OAPB.org/visit

PALM BEACH INTERNATIONAL ACADEMY

SAINT ANDREW’S SCHOOL

- Grades: K-12, University - Tuition Range: Varies - Student-Teacher Ratio: 1:1, 1:8 - Students: 85-150 - Virtual Classes: Yes - Denomination: Non-denominational

- Grades: PreK - 12th - Students: 1,315

Since 1989, Palm Beach International Academy (PBIA) has been developing self-paced, individualized, college preparatory programs for K-12 students whose lifestyles, activities, and passions require flexible and varied schedules, interesting and exciting coursework, and classes focused on their specific learning styles. PBIA offers yearround 1:1 and small group classes using live, on-line and in-person instructors.

University@PBIA offers practical certificate programs and rigorous college courses throughout the year. Professors and students work 1:1 engaging in relevant discussions and classes. Summer 2021 includes innovative summer camp, entertaining middle school courses, and high school credit recovery and transcript boosting.

Saint Andrew’s School is a nationally recognized Pre-k through grade 12, day and boarding, college preparatory school in Boca Raton, Florida. We offer a rigorous, private school curriculum that fosters creative thinking, opportunities to achieve balance, and experiences that build strong character. We are delighted to serve students from over 40 countries of multiple faiths and cultures. Saint Andrew’s School was voted the Best Private School in Palm Beach County by the readers of the Palm Beach Post in recent years.

Wellington • Boca Raton • 561.338.3811 • Pbiafl.com

3900 Jog Road • Boca Raton • 561.210.2000 • Saintandrews.net

- Tuition Range: $26,650 - $36,280 - Student-Teacher Ratio: 8:1 - Denomination: Episcopal

2021

Private Education & Summer Camp Guide

SAINT JOHN PAUL II ACADEMY

SPACE OF MIND, A MODERN SCHOOLHOUSE

- Grades: 9th - 12th - Students: 430

- Grades: K-12 & Gap Year - Tuition Range: $30,500 - $33,700

- Tuition Range: $13,100 - $13,850 - Student-Teacher Ratio: 14:1 - Denomination: Catholic Based

(Gardiner Scholarship accepted and limited financial assistance available)

- Students: 80 - Virtual Classes: Yes

- Student-Teacher Ratio: 1:4 - Denomination: Non-Denominational

Saint John Paul II Academy, located in Boca Raton, Florida, is a Catholic coeducational college preparatory school in the Diocese of Palm Beach following the tradition of Saint John Baptist De La Salle and the Brothers of the Christian Schools. Saint John Paul II Academy provides a rigorous academic curriculum designed to prepare students for success in college and in life. Our faith-based learning community fosters excellence in all programs and enables the spiritual, academic, artistic, and physical development of each student. Dedicated faculty and staff instill the Gospel values of tolerance, concern for the poor, justice, peace, and responsibility while welcoming students of all beliefs and backgrounds.

Space of Mind (SOM) is a boutique educational experience, designed for our modern, social world and where students learn how they learn best. Built upon the benefits of homeschooling, the SOM approach replaces the traditional parent role with a full or part-time progressive and nurturing coaching approach, gifted-style project-based curriculum and live-taught sessions online or on our 10,000 sq ft. innovative campus in downtown Delray Beach. Programming is also available for pods, private students and parent-led homeschoolers. We provide a creative, flexible and personalized educational environment that fosters social, emotional and academic growth for all kinds of learners, including children, parents, adults, families and educators.

4001 N. Military Trail. • Boca Raton • 561.314.2100 • sjpii.net

102 N. Swinton Ave • Delray Beach • 561.894.8772 • Myspaceofmind.com

SPANISH RIVER CHRISTIAN SCHOOL

ST. JOAN OF ARC CATHOLIC SCHOOL

- Grades: PreK3 – 8th - Students: 520 - Virtual Classes: Yes

- Grades: PreK - 8th - Students: 465 - Virtual Classes: Yes

- Tuition Range: $3,919 - $10,462 - Student-Teacher Ratio: 14:1 - Denomination: Presbyterian

- Tuition Range: $8,700 - $12,150 - Student-Teacher Ratio: 1:20 - Denomination: Catholic

Preschool for 3- and 4-year-olds (Gold Seal Quality Care Program). Academic program K-8th with high quality, challenging academics enhanced by robust technology innovation in the classrooms; leadership skill building; strong fine arts and performing arts programs; critical thinking and project based learning. High school-level honors Algebra 1, Geometry, and Spanish I for middle school students. Accredited by CSF and MSA. Before and after-school programs. Interscholastic Sports program. After school enrichment for elementary. State-of-the-art technology, including 3-D printing, video productions, coding. Competitive robotics. Stanford Achievement Test. Lunch program. Clinic with fulltime nurse. Uniforms required. Parent-Teacher Fellowship. Summer Camp.

St. Joan of Arc Catholic School is a Blue Ribbon School of Academic Excellence and a Florida Catholic Conference STREAM certified school. St. Joan’s offers a challenging curriculum such as: Accelerated Math and Spanish for Heritage Speakers (3rd through 8th grade) including Geometry Honors. Our students benefit from our 1:1 iPads, a beautiful campus which has a Sports Arena, new Fine Arts Conservatory, and STREAM Lab, as well as numerous clubs and a competitive sports program in a faith-filled nurturing environment. For more information contact us at info_school@stjoan.org.

2400 Yamato Rd • Boca Raton • 561.994.5006 • Spanishriverchristianschool.com

501 SW 3rd Avenue • Boca Raton • 561.392.7974 • Stjoan.org/school

ST. JOSEPH’S EPISCOPAL SCHOOL

ST. PAUL LUTHERAN CHURCH & SCHOOL

- Grades: Infant-8th - Tuition Range: $11,781 -$16,830 & Hourly for Early Childhood Academy - Students: 200 - Student-Teacher Ratio: 1:10 - Denomination: Episcopal

- Grades: PS3-8th - Students: 350

Nurture your child’s S-STEAM at St. Joe’s - the only independent school that nurtures and enlightens the whole child. By focusing on Spirituality, Science, Technology, Engineering, Arts/language arts and Math, we encourage collaboration, innovation, critical thinking, and 21st century skills promoting educational excellence. All this in an inclusive, Christian environment. Call for a tour today.

Since 1962, St. Paul has been an accredited traditional Christian school in east Boca Raton. St. Paul offers leveled reading and math groups, art, music, band, advanced technology, physical education, Spanish as well as STEM in grades 6-8. Our extracurricular sports programs often excel to state and national levels. Our Early Childhood Program is nurturing and provides flexibility with days and times. After school care and summer camp are available. Our Parent Teacher League offers many opportunities for parents to be involved. Contact us for a tour or more information.

St. Paul is a family fostering a foundation for the future!

3300B S. Seacrest Blvd • Boynton Beach • 561.732.2045 • sjsonline.org

701 W. Palmetto Road Park Road • Boca Raton • 561.395.8548 • Cyberfalcon.com

- Tuition Range: $4,542 -$11,860 - Student-Teacher Ratio: 17:1 - Denomination: Lutheran

SUMMIT-QUESTA MONTESSORI

TRINITY DELRAY LUTHERAN SCHOOL

- Grades: Toddler - 8th - Students: 400

- Grades: Age 1 – 8th - Students: 315

- Tuition Range: $10,950 - $14,800 - Student-Teacher Ratio: Varies - Denomination: Non-denominational

- Tuition Range: $4,400 - $10,500 - Student-Teacher Ratio: Varies - Denomination: Lutheran

Hands on Montessori learning environment, art, music, Spanish, PE, after school sports teams and specialty classes including basketball, volleyball, soccer, track, cross country, swimming, robotics, art, educational labs and more.

Certified Montessori teachers. Beautiful 10-acre campus. Tutoring available.

Gold Seal of Excellence Award. Montessori Teacher Training site. Pool and indoor gymnasium. Summer Camp available!

Trinity Delray, Excellence in Christian education since 1948. For over seventy years, Trinity Delray Lutheran School has been providing academic excellence in a Christ-centered environment. Trinity Delray is committed to providing the best instructional environment for students. Trinity Delray is a Cambridge International School. Cambridge International helps students become confident, responsible, reflective, innovative, engaged, and ready to tackle the demands of tomorrow’s world, capable of shaping a better world for the future.

We offer class sizes that give students the opportunity to have curriculum differentiated to their needs. Trinity Delray students develop critical thinking skills that are needed to be successful after elementary and middle school.

5451 Davie Road • Davie • 954.584.3466 • Summitquesta.com

400 N Swinton Ave • Delray Beach • 561.276.8458 • Trinitydelray.org

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ADVERTISING • PROMOTIONS • EVENTS

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TAKE 5

Nestor Torres

Though separated from his audience at Festival of the Arts Boca, the Latin jazz maestro aims to bring us together Written by JOHN THOMASON

“When we connect our hearts through [music]—when it’s really creating with the intention to create, rather than produce or manufacture something to sell—it’s a powerful and urgent and necessary tool of transformation.”

—Nestor Torres

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Latin jazz fixture around the world but especially in his home base of South Florida, Nestor Torres won’t have to travel far on March 14, when he takes the stage at the glittering Boca Raton Resort & Club to close out Festival of the Arts Boca. Nor will his audience, which will be tuning into a free livestream of the concert, owing to the damn pandemic.

A consummate professional with a passionate command of the jazz flute, Torres will make the best of the situation, with or without the synergy of an in-person audience.“Life is creativity,” he says, of COVID-related challenges.“Whether artists or not in terms of music or visuals or drama, in a sense we’re all artists of life. This is our opportunity to create and re-create our lives in a way we’re able to endure and persevere.”

A Grammy nominee and Latin Grammy winner, Torres has brought his mellifluous mastery of the flute to a range of genres, collaborating with artists as diverse as Herbie Hancock, Gloria Estefan and Dave Matthews. At his headlining show at the virtual Festival, he’ll be accompanied by a four-piece band, and is expected to perform his interpretations of jazz flute and American Songbook standards, as well as original compositions with a spicy Caribbean flair.

What is it like playing virtual concerts, and not having the energy exchange of an audience in front of you?

It’s certainly a different experience. At the same time, the awareness that there are people [watching], combined with the opportunity to interact with musicians—which has become a rare occurrence in and of itself—really makes up for it, so we can create excitement and the magic of the music-making.

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How has COVID affected your creativity, being isolated for so long?

The way that my creativity has been bolstered or ignited through this whole COVID thing has been beyond the purely compositional element. It has been about how do you create a new reality? How can I activate my creativity to seize this moment and do my work as an artist with the resources available, via technology and so forth? So in that sense

I’ve had no choice but to begin to rethink how to convey messages.

I have written a few compositions. There is one specifically that came through very naturally. In the beginning of the pandemic, I created a series of haiku poems, which I then improvised [musically].

What attracted you to the flute at a young age?

My father was a musician, so I have been around music my whole life. In middle school, I had the opportunity to study music, in an after-school program.

When it came time to decide, they asked me in the application, what instrument do you want to learn? I had been playing the drums since I was 5. But I didn’t see me studying the drums and percussion in the context of music; I wanted to learn notes and scales. I was surrounded by saxophones and trombones and trumpets, and they were fine, and then I looked up at the blackboard and saw a photograph of the flute. I said, ‘oh, that’s different. Yeah, I’ll try that!’ … I haven’t looked back since.

You’ve written music, like the “Dances, Prayers and Meditations for Peace” album, in response to tumultuous events such as 9-11. We’re in one of the most challenging times in our history right now.

How can music help heal us now?

As it always has. Music is a universal expression.

I was tempted to say that it is the most human way of expression, but when you think of it, throughout nature, birds and dolphins and all kinds of different creatures have songs and sounds to express themselves and communicate. To me, it’s almost a shame that the phrase can become so trite, when we say that music is a universal language.

But it just really is.

You tour often in normal times, but are the South Florida shows special for you?

Always. When I was getting started here in South Florida, I always remember the Boca Raton audiences to be the warmest and the most embracing. And to this day they continue to be so.

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AARON BRISTOL

A DV E N T U R E S I N TA K EO U T O N E N I G H T I N BA N G KO K TA B L E TA L K M E D I C I N E WO M A N

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REVIEW

Adventures in Takeout

With curbside the new dine-in, Boca’s Italian restaurants meet the moment Written by LYNN KALBER

PREZZO, 5560 N. Military Trail, Boca Raton; 561/314-6840; prezzoboca.com Both curbside and delivery service are offered here. We pulled up and went inside for our order, but you can call and have it delivered to your car, too.

REASONS TO USE TAKEOUT, ASIDE FROM THE OBVIOUS COVID REASON: • You don’t have to go near your kitchen.

• You don’t have to use plates; most orders come in containers you can eat from.

• You can decide on dinner and order in 10 minutes; no reservations to make.

• You usually receive more food with takeout than you do at the restaurant.

• Your leftovers are all boxed and ready quickly.

• Every takeout order you make helps the restaurant stay in business.

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OUR DINNERS: Chicken Parmesan ($22) and shrimp cacio e pepe ($32).

PACKAGING: Sturdy plastic containers with tight-fitting lids.

DINNERS: The portions were generous, and we both had enough for second meals. There were four jumbo shrimp with the cacio e pepe, and the noodles were homemade and fresh. A light, creamy sauce came from the Parmigiano-Reggiano cheese, and just the right amount of pepper, with some herb butter. Some cacio e pepe dishes use too much pepper, as if they’re daring you to point it out. This dish had pepper, but it was in the background.

The tender chicken Parmesan was covered in a nice layer of mozzarella, not a huge slab, plus red sauce, and the chicken was cooked through.

SIDES: The chicken Parmesan was supplemented with a small side of spaghetti with red sauce, again with homemade pasta that took it to a higher level.

NINO’S ITALIAN RESTAURANT AND PIZZA, 7120 Beracasa Way, Boca Raton;

561/392-9075; ninosofboca.com Both curbside and delivery are offered here. Again, we went in to pick up our order, with no waiting, and social distancing in effect.

OUR DINNERS: Small antipasto salad ($11.95), chicken Parmesan ($19.95), aglio

& olio with angel hair ($13.95).

PACKAGING: Metal containers with crimping holding stiff board tops and everything bound in plastic wrap, too. Salads came in Styrofoam clamshells.

DINNERS: All of the portions were large. Each dinner came with soup or salad and rolls, garlic or plain. The tasty antipasto, though a“small”order, would have fed four easily as a side, or two as a meal— full of Parmesan chunks, provolone, tomatoes, carrot slices, giardiniera, roasted red peppers, ham, prosciutto, salami, artichokes, pepperoncini, olives—the works. The chicken Parmesan featured two enormous chicken breasts pounded thin, breaded and covered in mozzarella—almost too much, but I’m not complaining.

The tasty aglio e olio was covered with probably an entire head of soft roasted garlic cloves—and there was plenty for leftovers.

SIDES: The chicken came with a large side of spaghetti and red sauce—enough for a meal by itself. The side salads contained mixed greens, shaved carrots and a tomato chunk—plus the garlic rolls, which didn’t have much garlic or taste.

From top: Prezzo’s shrimp cacio e pepe and chicken Parmesan; Nino’s aglio & olio angel hair pasta and antipasto salad AARON BRISTOL

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ince restaurants have been doing almost as much—or more—business with takeout orders as dine-in orders, we decided to review a few takeout meals. First up, Italian dinners!

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From left: Nana Noodles’ pad Thai with shrimp, stir-fried beef with ginger sauce; Bangkok Thai’s “Three Buddies” ) (scallops, shrimp and chicken) and spring rolls

REVIEW

One Night in Bangkok … At Home Dueling Thai restaurants pack heat to go Written by LYNN KALBER

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ou usually can’t miss with takeout meals from Thai restaurants. The fresh ingredients lend themselves to being boxed, transported and sometimes re-heated. That was the case with the two venues chosen for our takeout series: Nana Noodles Sushi & Thai in Delray Beach and Bangkok Thai in Boca Raton.

NANA NOODLES SUSHI & THAI, 5195 W.

Atlantic Ave., Delray Beach; 561/450-6912; nananoodlessushibar.com Order online or by phone. Both delivery and takeout service are offered here. We parked and went inside for our order.

OUR ORDER: Spring rolls, $4.95 (2 rolls); Thai dumplings, $7.95 (5 dumplings); pad Thai with shrimp, $12.95; beef stir-fried in ginger sauce, $12.95.

PACKAGING: Sturdy plastic containers with tight-fitting lids.

DINNERS: Lemony and sweet sauce with the spring rolls kicked the flavor up a notch. The rolls were light, with wraps a bit crunchy. The Thai dumplings were full of ground pork, topped with carrot bits and scallions. The sauce was sweet with slight heat, and they were nicely plated in plastic with shredded lettuce and more carrots and scallions. The beef stir-fry in ginger sauce had a wonderful flavor, where the ginger was prominent but not overwhelming. There was plenty of meat in this dish, and the portions were generous. Shrimp were copious in the pad Thai, but it could have used a flavor kick.

bocamag.com

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BANGKOK THAI, 5030 Champion Blvd., Suite B4, Boca Raton; 561/995-8154; bangkokthaicuisine.biz Order online. Both delivery and takeout service are offered here. We parked and went inside for our order.

OUR ORDER: Spring rolls, $3.25 (2 rolls); Three Buddies, $19.99; pad Thai with shrimp, $13.99.

PACKAGING: In flexible metal containers with plastic tops.

DINNERS: The delicate spring rolls were a nice surprise, with light wrappings so they didn’t overwhelm the rest of the dinner. The extra-sweet sauce also had a tinge of heat. While most spring rolls tend to be large and quickly fill you up, these were the opposite.

We would recommend one order per person, because they were so light in structure and taste—a lot of flavor, but not a lot of weight.

The portions here were giant, more so than most restaurants. The pad Thai wore a lot of peanuts on the top of the dish and promised a solid peanut flavor but didn’t deliver; It was a more delicate version of this dish, with quite a few sizable shrimp. The noodles were tender with a lot of texture. The Three Buddies dish was crammed full of carrots, onions, corn, large scallops, medium shrimp, and good-sized chicken pieces. The scallops—which can always be a problem—were tender and cooked through. The thin strips of ginger were plentiful and added both crunch and solid ginger notes.

A solid A+ dish, flavorful and memorable.

AARON BRISTOL

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RESTAURANT DIRECTORY

DINING GUIDE BOCA RATON

dish, though, is the charred filet mignon with a red wine bone marrow reduction, with wickedly luscious house-made hazelnut gelato coming in a very close second. • Dinner nightly.

561/226-3022. $$$

Abe & Louie’s —2200 Glades Road. Steakhouse.

Burtons Grill & Bar —5580 N. Military Trail.

All Americans are endowed with certain inalienable rights, among them the right to a thick, juicy, perfectly cooked steak.

At this posh, comfortable (and expensive) meatery, the USDA Prime steaks are indeed thick, juicy and perfectly cooked, also massively flavorful and served in enormous portions.

Don’t miss the New York sirloin or prime rib, paired in classic steakhouse fashion with buttery hash browns and ubercreamy creamed spinach. Chased with an ice-cold martini or glass of red wine from the truly impressive list, it’s happiness pursued and captured. • Lunch/brunch Sun.-Fri., dinner nightly. 561/447-0024. $$$$

New American. Known for its reliable food as well as its non-gluten, Paleo and “B Choosy” kids menu, the first Florida location for this restaurant is deservedly crowded, so make reservations. Don’t miss the General Tso’s cauliflower, the pan-seared salmon (Paleo), the crab cakes or the Key lime pie. Popular half-portions are available, too. • Lunch and dinner daily. 561/465-2036. $

Palm Beach County

EDUARDO SCHNEIDER

Arturo’s Ristorante —6750 N. Federal Highway.

Filet mignon from Boca Landing

DINING KEY $: Under $17 $$: $18–$35 $$$: $36–$50 $$$$: $50 and up

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••••

Italian. Arturo’s quiet, comfortable dining room; slightly formal, rigorously professional service; and carefully crafted Italian dishes never go out of style. You’ll be tempted to make a meal of the array of delectable antipasti from the antipasti cart, but try to leave room for main courses like the veal shank served on a bed of risotto. • Lunch Mon.–Fri. Dinner nightly.

561/997-7373. $$$

Basilic Vietnamese Grill—200 S. Federal Highway. Vietnamese. This popular restaurant offers satisfying food and reasonable prices. Plus, there’s bubble tea. Opened in 2014, it has a wide range of Vietnamese favorites, such as cha gio tom heo, fried shrimp and pork Imperial rolls, all kinds of pho, noodle bowls, chicken curry and more. • Lunch and dinner six days a week; closed Tuesdays. 561/409-4964. $$

Bluefin Sushi and Thai—861 N.W. 51st St., Suite 1. Sushi/Thai. Arrive early for a table at this Asian hot spot— it’s popular with no reservations for parties fewer than six. Don’t skip the tempura lobster bomb, big in both size and taste. The ginger snapper will impress both Instagram and your stomach.

Try the chicken satay and pad Thai. Bluefin offers a variety of dishes from multiple cultures, all well done. • Lunch and dinner daily. 561/981-8986. $$ Boca Landing —999 E. Camino Real. Contemporary American. The Waterstone Resort & Marina’s signature restaurant, Boca Landing, offers the city’s only waterside dining and shows off its prime location and views. Heavy on small plates, the menu features tuna crudo, fried calamari and a killer cheese and charcuterie board. Probably the best

The Capital Grille —6000 Glades Road. Steaks.

This is one of more than three dozen restaurants in a national chain, but the Boca Grille treats you like a regular at your neighborhood restaurant. Steaks, dry-aged if not Prime, are flavorful and cooked with precision, while starters from the pan-fried calamari to the restaurant’s signature spin on the Cobb salad are nicely done too. Parmesan truffle fries are crispy sticks of potato heaven; chocolate-espresso cake a study in shameless, and luscious, decadence. • Lunch Mon.– Fri. Dinner nightly. 561/368-1077. $$$

Casa D’Angelo —171 E. Palmetto Park Road.

Italian. Chef Rickie Piper, who has mastered the menu and cuisine of this fine-dining staple for more than a decade, knows when to say when with both plating and ingredients.

His dishes, including the sides and accompaniments, are visually appetizing and aromatic. A grilled veal chop easily 3 inches thick proved tender and juicy, and the wild mushrooms served alongside in a marsala added earthiness. • Dinner nightly. 561/996-1234. $$$ Casimir French Bistro —416 Via De Palmas, Suite 81. French. Take a trip overseas without leaving the city and enjoy excellently prepared traditional French dishes, such as duck l’orange or beef bourguignon, or go with Cajun chicken and veal Milanese. The comfortable dining room is a Parisian experience, as is the apple tarte tatin. This is a local favorite, and may we add they have what is as close to real French bread as anyplace in Boca? • Lunch and dinner daily.

561/955-6001. $$$

Chez Marie French Bistro—5030 Champion Blvd. French. Marie will greet you at the door of this nicely decorated, intimate, classic French restaurant tucked in the corner of a strip shopping area. This feels like an intimate neighborhood bistro and is a welcome discovery. From escargot encased in garlic

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129 butter, parsley and breadcrumbs to a tender duck a l’orange to an unforgettable crepe Suzette, you’ll be in Paris all evening. Voila!

Also on the menu: pan-seared foie gras, tasty onion soup, seabass Bouillabaisse, coq au vin, rack of lamb, salads and more desserts.

• Dinner nightly. 561/997-0027. $$

Chops Lobster Bar—101 Plaza Real S., Royal Palm Place. Steak, seafood. At this upscale downtown restaurant, steaks are aged USDA Prime—tender, flavorful and perfectly cooked under a 1,700-degree broiler. There’s all manner of fish and shellfish, but you’re here for the lobster, whether giant Nova Scotian tails flash-fried and served with drawn butter or sizable Maine specimens stuffed with lobster. Let’s face it: Trendy menus come and go, but a great steakhouse is a win-win on all occasions. • Dinner nightly.

561/395-2675. $$$$ Cuban Café—3350 N.W. Boca Raton Blvd., Suite B-30.

Cuban. One thing Boca needs more of is coffee windows—and real Cuban restaurants. Which is undoubtedly why diners pack this traditional Cuban restaurant for lunch specials that start at $7.95, including slow-roasted pork served with white rice and black beans. Other highlights include the Cuban sandwich and (on the dinner menu only) lechón asado. • Lunch Mon.–Fri. Dinner Mon.–Sat. 561/750-8860. $

Domus Italian Restaurant—187 S.E. Mizner Blvd. Italian. The “Best Spaghetti & Meatballs Ever” dish is pretty darn close to being just that. Who says we have too many Italian restaurants? The burrata with tomato carpaccio, melt-in-yourmouth Dover sole almondine, orecchiette con sausage and linguine vongole are part of a very good menu. From Sicilian fish salad to veal piccata, a light calamari fritti to chicken Parmesan, you can find something for all appetites. Save room for the tartufo. • Dinner nightly. 561/419-8787. $$$

Dorsia—5837 N. Federal Highway. Continental. The simple pleasures of the table—good food, personable service, comfortable ambience—are what this modestly stylish restaurant is all about. The menu has a strong Italian bent, evidenced by dishes like a trio of fried zucchini blossoms stuffed with an airy three-cheese mousse, and a cookbook-perfect rendition of veal scaloppine lavished with artichoke hearts, sun-dried tomatoes and a tangy lemon-white wine sauce. • Dinner nightly.

561/961-4156. $$

Farmer’s Table—1901 N. Military Trail. American.

Fresh, natural, sustainable, organic and local is the mantra at this both tasty and health-conscious offering from Mitchell Robbins and Joey Giannuzzi. Menu highlights include flatbreads, slow-braised USDA Choice short rib and the popular Buddha Bowl, with veggies, udon noodles and shrimp. • Breakfast, lunch and dinner daily.

561/417-5836. $$

Frank & Dino’s —39 S.E. First Ave. Italian. The Rat Pack is alive and well here in both décor and soundtrack.

So, too, are traditional Italian dishes such as Dentice oreganata, capellini Pomodoro and tiramisu. But you may want to get there early for one of the longest happy hours around (11:30 a.m. to 6:30 p.m. weekdays) for Damiano meatballs, filet mignon sliders or antipasto misto between lunch and dinner. • Lunch Mon.-Fri.; dinner nightly. 561/218-4636. $$$

Everyday Favorites For an affordable bite at any time, consider these durable chains and homegrown Boca favorites—where the attire is understated and reservations are rarely necessary.

Biergarten—309 Via De Palmas, #90. German/Pub. Part vaguely German beer garden, part all-American sports bar, this rustic eatery offers menus that channel both, as well as an excellent selection of two-dozen beers on tap and the same number by the bottle. The food is basic and designed to go well with suds, like the giant pretzel with a trio of dipping sauces and the popular “Biergarten burger.” • Lunch and dinner daily. 561/395-7462. $$

Bonefish Grill—21065 Powerline Road. Seafood. Market-fresh seafood is the cornerstone, like Chilean sea bass prepared over a wood-burning grill and served with sweet Rhea’s topping (crabmeat, sautéed spinach and a signature lime, tomato and garlic sauce.) • Dinner nightly. Lunch on Saturdays. Brunch on Sundays. 561/483-4949. (Other Palm Beach County locations: 1880 N. Congress Ave., Boynton Beach, 561/732-1310; 9897 Lake Worth Road, Lake Worth, 561/965-2663; 11658 U.S. Highway 1, North Palm Beach, 561/799-2965) $$ The Cheesecake Factory—5530 Glades Road. American. Oh, the choices! The chain has a Sunday brunch menu in addition to its main menu, which includes Chinese chicken salad and Cajun jambalaya. Don’t forget about the cheesecakes, from white chocolate and raspberry truffle offerings. • Lunch and dinner daily. 561/393-0344.

(Other Palm Beach County locations: CityPlace, West Palm Beach, 561/802-3838; Downtown at the Gardens, Palm Beach Gardens, 561/776-3711). $$ Nick’s New Haven-Style Pizzeria—2240 N.W. 19th St., Suite 904. Italian. Cross Naples (thin, blistered crust, judicious toppings) with Connecticut (fresh clams and no tomato sauce), and you’ve got a pretty good idea of the pies coming out of Nick Laudano’s custom-made ovens. The “white clam” pizza with garlic and bacon is killer-good; Caesar salad and tiramisu are much better than the usual pizzeria fare. • Lunch and dinner daily. 561/368-2900. $$ P.F. Chang’s—1400 Glades Road. Chinese. There may have been no revolution if Mao had simply eaten at the Boca outpost of P.F. Chang’s—the portions are large enough to feed the masses—and the exquisite tastes in each dish could soothe any tyrant. We particularly like the steamed fish of the day, as well as the Szechuan-style asparagus. • Lunch and dinner daily. 561/393-3722. (Other Palm Beach County location: 3101 PGA Blvd., Palm Beach Gardens, 561/691-1610) $$

The Sandwich Shop at Buccan—350 S. County Road, Palm Beach. Takeout stop. Like big sister Buccan Italian restaurant, the Sandwich Shop is full of flavor and builds your favorite sandwich with just a touch of delicious creativity you won’t find elsewhere. Owned by celeb chef Clay Conley and partners, the menu has hot or cold sandwiches, salads, sides and drinks (both alcoholic and non). Good-sized portions mean the Italian and prosciutto subs include leftovers if you have some willpower.• Lunch daily. 561/833-6295. $$

Shake Shack—1400 Glades Road. American. We’re not sure there is really any such thing as a bad burger joint and when you have a really good one—like Shake Shack— there’s a little piece of heaven just a short order away. Shake Shack in University Commons has great all-Angus burgers, non-GMO buns, and a frozen custard that makes grown men weep. Throw in some crinkle-cut fries and life is the way it should be. And the outdoor patio is a definite bonus in these times. • Lunch and dinner daily. 561/932-0847. $ Steve’s Wood Fired Pizza—9180 Glades Road. Italian. With an emphasis on fresh, local ingredients and rigorous preparation—the hand-rolled dough rises for three days before use—this reliable purveyor offers varieties of ‘za that are both familiar and novel, from BBQ chicken and veggie primavera to Mom’s White Roasted Garlic and the Mupsa (mushroom, pepperoni and sausage) . • Lunch and dinner Tues.-Sat., dinner Sun. 561/483-5665. $$

Tap 42—5050 Town Center Circle, Suite 247. Gastropub. This hugely popular nouveau-Industrial gastropub is not for the faint of eardrums when packed, but don’t let that discourage you. The kitchen here executes the hell out of a short, simple all-day menu. Grilled salmon chopped salad with tomatillo ranch dressing is delightful, as is guacamole studded with fat chunks of bacon and charred corn. Same goes for decadent shrimp mac-n-cheese. The wicked-good chocolate bread pudding with salted caramel sauce would be the envy of any Big Easy eatery. • Lunch Mon.-Fri. Brunch Sat.-Sun. Dinner nightly. 561/235-5819. $

True—147 S.E. First Ave. American. True is the only place in South Florida to eat authentic Baltimore crab cakes. This small, unpretentious venue reminds us of a Key West food shack. The food is fabulous. Try anything with crab (crab dip, crab soup, crab sliders), but don’t miss the bacon-wrapped dates, beef brisket sliders and Fetacomply salad.• Dinner Tues.-Sun. 561/417-5100. $$

Gary Rack’s Farmhouse Kitchen—399 S.E. Mizner Blvd. American. Natural, seasonal, sustainable.

You’ll enjoy the varied menu, and won’t believe it’s made without butters or creams. Try the too-good-to-be-true buffalo-style cauliflower appetizer, the seared salmon or buffalo burger, and have apple skillet for dessert. Healthy never tasted so good. • Lunch and dinner daily. 561/826-2625. $$

Grand Lux Cafe —6000 Glades Road, inside Town Center at Boca Raton. American. The Cheesecake Factory’s sister brand is an upscale take on the original formula, with an atmosphere inspired by the great cafes of

Europe. The menu offers a range of international flavors, and the specialty baked-to-order desserts are always a big hit.

• Lunch and dinner daily; brunch on Saturday and Sunday.

561/392-2141. $$ March 2021

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TABLE TALK

Dubliner @Home

The chef at the Mizner Park pub reveals how to prepare one of its signature dishes Written by LYNN KALBER

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ith St. Patrick’s Day on the horizon, we bring you an Irish comfort food you can cook in your kitchen: fish and chips. Yes, we hear those of you who protest that it’s a British dish. While it originated in England, it made the hop to Ireland and is a well-entrenched part of the culinary landscape there now.

We asked Chef Simba Joseph of Dubliner to adapt his delicious fish and chips recipe for home cooks.

Says Chef Joseph: “Although fish and chips have been around for centuries, I feel the Dubliner perfects the recipe. Our diners love the crispiness of our batter and the perfect flakiness of our haddock, the hand-cut potatoes, all fried and, of course, topped with fresh ground Himalayan salt, ground pepper and homemade tartar to give the dish a delicious kick!”

DUBLINER’S FISH AND CHIPS

From Chef Simba Joseph (4 servings) FISH: 4 pieces haddock or cod Salt Pepper 2 cups all-purpose flour 2 cups rice flour 1 teaspoon salt 1 teaspoon black pepper 2 cups dark amber beer 1 cup soda water Canola oil for frying If frozen, place 4 pieces of haddock or codfish in cold water to be thawed. Use paper towels to dry the thawed fish, then add seasoning (salt and pepper), and allow two hours for the fish to marinate.

DUBLINER RISH PUB

435 Plaza Real, Boca Raton 561/620-2540 sub-culture.org/ dubliner

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Make the beer batter by using 2 cups all-purpose flour, 2 cups rice flour, 1 teaspoon salt and 1 teaspoon black pepper, 2 cups dark amber beer and 1 cup soda water. Whisk until the batter isn’t lumpy.

To cook fish, pour enough canola oil in a 3- to 5-inch deep fryer that the fish pieces will be covered, and heat the oil to about 375 degrees. Dip the fish in the batter and begin frying for 3 to 4 minutes until golden brown. Place the fish on a fry rack to maintain that crispy coating everyone loves!

TARTAR: 2 cups mayonnaise 1/2 cup sweet relish

1/2 cup dill relish 1/4 cup lemon juice 2 teaspoons salt and pepper 1/4 cup diced onions Make tartar sauce by mixing all ingredients.

COLESLAW: 1/2 cup mayonnaise 2 tablespoons sugar 1 1/2 tablespoons lemon juice 1 tablespoon vinegar 1/2 teaspoon black pepper 1/4 teaspoon salt 1 cup shredded carrots 1 cup cabbage

carrots and cabbage, then mix it all together.

FRENCH FRIES 4 Idaho potatoes Canola oil for frying To make the French fries, use a potato chopper to cut the fries and heat the oil to about 365 degrees in the deep fryer, then begin frying until golden brown.

Plate with decorative wax paper if desired and season/top with Himalayan sea salt and fresh ground pepper.

Whisk together mayonnaise, sugar, lemon juice, vinegar, pepper and salt until creamy. Add shredded

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E AT & D R I N K RESTAURANT DIRECTORY The Grille On Congress—5101 Congress Ave. American. Dishes at this longtime favorite range from tasty chicken entrees and main-plate salads to seafood options like Asian-glazed salmon or pan-seared yellowtail snapper. • Lunch Mon.–Fri. Dinner Mon.–Sat. 561/912-9800. $$

Houston’s —1900 N.W. Executive Center Circle. Contemporary American. Convenient location, stylish ambience and impeccable service are hallmarks of this local outpost of the Hillstone restaurant chain. There are plenty of reasons why this is one of the most popular business lunch spots in all of Boca, including menu items like Cajun trout, the mammoth salad offerings and the tasty baby back ribs. • Lunch and dinner daily. 561/998-0550. $$$

Il Mulino New York Boca Raton —451 E. Palmetto Park Road. Italian. From the four pre-menu bites to the after-dinner coffee from freshly ground beans, this is a white-tablecloth venue that delivers on its upscale promises.

Try the langostino, the red snapper, the risotto, the pasta, or go for the ceviches, caviars and seafood tower. Save room for dessert and complimentary lemoncello. Make a night of it. • Lunch and dinner daily. 561/338-8606. $$$ Jimmy’s Fries to Caviar —6299 N. Federal Highway. Contemporary American. Going one better than soup to nuts defines Jimmy Mills’ Boca restaurant, an easygoing, affordable bistro in the old Darbster space that really does offer fries, caviar and more. Four varieties of fish eggs are shown off nicely crowning a quartet of deviled eggs, while the thick-cut fries complement a massively flavorful, almost fork-tender hanger steak in the classic steak frites.Try the seasonal soups as well. • Dinner Tues.-Sun. 561/617-5965. $$

Josephine’s —5751 N. Federal Highway. Italian.

Tradition trumps trendy, and comfort outweighs chic at this Boca favorite. The ambience is quiet and stately but not stuffy, and the menu is full of hearty dishes to soothe the savage appetite, like three-cheese eggplant rollatini and chicken scarpariello. • Dinner nightly. 561/988-0668. $$

Kapow! Noodle Bar—431 Plaza Real. Pan-Asian.

This Asian-inspired gastropub delivers an inventive punch to the taste buds. Among the hardest hitters is its angry shrimp dumplings and the char sui pork belly bao bun. The Saigon duck pho is yet one more reason to go. • Lunch and dinner daily. 561/347-7322. $$

Kathy’s Gazebo Café —4199 N. Federal Highway.

Traditional French. Elegance, civility and very good food meet here for dinners that last at least two hours, and it’s worth it.

Try the Dover sole (pricey, but it won’t disappoint), the escargot, coq au vin if it’s a nightly special, gazpacho, duck, veal, lobster and more. Don’t forget the rich, well-crafted desserts. Classical dining at a longtime standard; jackets recommended. • Lunch Mon.-Fri. Dinner Mon.-Sat. 561/395-6033. $$$

Ke’e Grill —17940 N. Military Trail, Suite 700. Traditional American. In this busy dining scene for more than 30 years, you will find a lot of seafood (fried calamari, blue crab cakes, yellowtail snapper Francaise and lots more), a few steak, chicken, lamb and pork options, and a quality house-made apple crisp. Your traditional choices are baked, fried, breaded, grilled, broiled, sauteed. With Provencal, Francaise, maple mustard glaze, toasted macadamia nut pesto and piccata twists. A consistent crowd for a consistent menu. • Dinner nightly. 561/995-5044. $$$ La Nouvelle Maison—455 E. Palmetto Park Blvd.

French. Elegant, sophisticated French cuisine, white-glove service and a trio of stylish dining rooms make Arturo Gismondi’s March 2021

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MIXOLOGIST PROFILE

Medicine Woman

Angela Dugan infuses her craft tequilas with holistic properties Written by LYNN KALBER

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e have put flavors in waters, iced teas, lemonades, beers, vodkas and—it was bound to happen—tequilas. While straight tequila has a bit of a kick, depending on the quality, the flavored tequilas have even more punch: jalapeño, habanero, chipotle, pineapple, cucumber chili, mango, coconut and … frankly, it’s starting to sound like the rum market.

But it’s not.

“We’ve really seen an increase in tequila consumption as the fastest-growing spirit in the market,” says Angela Dugan, of Boca Raton’s Kapow! Noodle Bar.“It just makes sense that brands start offering a variety of tequila options such as flavored and infused tequilas to grab up more of that market share. Bartenders are using a lot more tequila in cocktails, and more variety in the market means an opportunity for more variety on bar cocktail menus.”

And she should know. She and husband Vaughan are partners in Kapow!, where she’s been behind the bar in one fashion or another from the beginning.

Dugan, whose business card gives her title as Creator Of Things, calls herself a holistic nutritionist, herbalist, mom and Head Dame. She has the degrees to back up the education-linked titles (a master’s in holistic nutrition among them), and a 4-year-old to keep things hopping outside the restaurant.

“Tequila is made from the agave plant, which has been considered the Mexican Tree of Life. It has so many uses, and parts of the plant have been used as medicine for centuries,”says Dugan.

“With my passions for the bar, healthy living and medicinal plants, my husband and I decided to open a business called Dugan

Angela Dugan

and Dame, where I get to express my passions. We offer cocktail ingredients such as tonics and bitters that are made using organic and wildcrafted plants utilizing Old World styles of medicine making. I have recently started focusing my time on D&D and stepping more away from the bar, although still leading the cocktail program.

I believe cocktails and the bar are great windows of opportunity to connect people to the plant world.”

She recently won a cocktail competition using flavored tequila in the Tanteo Mexican Standoff contest.

“One of the reasons I love (Tanteo) is they are not simply a flavored spirit. They don’t use anything artificial in their tequila and actually infuse the flavors into the spirit by allowing the peppers to steep into the tequila.“ And they pair well with food.“A spicy tequila works well with heavier dishes, as the spice will actually help with digestion and cut through the heaviness of the food,”says Dugan.

Here are two of her cocktail recipes:

GOOD VIBRATIONS (LEFT) (Angela Dugan’s winning cocktail in the Tanteo Mexican Standoff competition) 1 ounce Tanteo Habanero 3/4 ounce Tanteo Jalapeno 3/4 ounce Tanteo Chipotle 1/4 ounce Campari 2 ounces Passionfruit Cordial Egg white Dash of Dugan & Dame Earl Grey Bitters

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THE SPICE IS RIGHT 2 ounces Tanteo Jalapeno 1 ounce fresh lime juice 1/2 ounce agave Thai basil Smoked black pepper 4 dashes Dugan & Dame Ghost Pepper Bitters

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133 homage to Boca’s storied La Vieille Maison the home away from home to anyone who appreciates the finer points of elegant dining. The cuisine showcases both first-rate ingredients and precise execution, whether a generous slab of silken foie gras with plum gastrique, posh lobster salad, cookbook-perfect rendition of steak frites and an assortment of desserts that range from homey apple tart to bananas Foster with chocolate and Grand Marnier. • Dinner nightly. 561/338-3003. $$$

La Villetta—4351 N. Federal Highway. Italian. This is a well-edited version of a traditional Italian menu, complete with homemade pastas and other classic dishes. Try the signature whole yellowtail snapper encrusted in sea salt; it’s de-boned right at tableside. Shrimp diavolo is perfectly scrumptious. • Dinner nightly. (closed Mon. during summer). 561/362-8403. $$$ Le Rivage —450 N.E. 20th St., Suite 103. French. Don’t overlook this small, unassuming bastion of traditional French cookery. That would be a mistake, because the dishes that virtually scream “creativity” can’t compare to the quiet pleasures served here—like cool, soothing vichyssoise, delicate fillet of sole with nutty brown butter sauce or perfectly executed crème brûlee. Good food presented without artifice at a fair price never goes out of fashion. • Dinner nightly. 561/620-0033. $$

Loch Bar —346 Plaza Real. Seafood. This sister restaurant to Ouzo Bay includes fried oysters, moules frites and Maryland crab cakes. The bar offers literally hundreds of whiskeys, a noisy happy hour crowd and live music most nights. • Lunch and dinner daily. 561/939-6600. $$

Louie Bossi’s—100 E. Palmetto Park Road. Italian. This jumping joint serves terrific Neapolitan pizza (thin crust), but don’t miss the other entrées. Start with a charcuterie/cheese plate and grab the amazing breadsticks. All breads and pastas are made on the premises. Other faves include the carbonara and the calamari, and save room for house-made gelato. Unusual features: Try the bocce ball court included with the retro Italian décor. • Lunch and dinner daily, weekend brunch. 561/336-6699. $$$

Luff’s Fish House—390 E. Palmetto Park Road.

Seafood. A renovated 1920s bungalow houses this shipshape restaurant, in addition to two large, outdoor deck and patio areas. It’s known for familiar dish names with new tweaks: smoked fish-hummus dip, falafel fish fritters, crab guacamole, mussels in coconut curry broth, plus the paella on Sundays only. Don’t leave without the enormous slice of the Key lime pie, topped with meringue on a graham cracker crust. • Lunch and dinner daily. 561/609-2660. $$ Madison’s —2006 N.W. Executive Center Circle.

American. This location is something of a Bermuda Triangle for restaurants, with at least four restaurants preceding this local outpost of a Canadian chain that styles itself a “New York grill and bar.” What Madison’s has going for it is an exceedingly handsome and capacious space, and service that is as professional as it is personable. • Lunch and dinner daily. 561/994-0808. $$$ Maggiano’s —21090 St. Andrews Blvd. Italian. Do as the Italians do, and order family-style: Sit back and watch the endless amounts of gorgeous foods grace your table. In this manner, you receive two appetizers, a salad, two pastas, two entrées and two desserts. The menu also includes lighter takes on staples like chicken parm, fettuccine alfredo and chicken piccata. • Lunch and dinner daily. 561/361-8244. $$ Mario’s Osteria—1400 Glades Road, Suite 210. Italian.

This popular spot is swanky, but the rustic Italian fare keeps with an osteria’s humbler pretensions. Signature dishes like the garlic rolls, lasagna and eggplant “pancakes” are on the new menu, as

Buzz Bite I “Check Please!” Tapings in March, April, May

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hile everyone feels he or she is a critic online with Yelp and TripAdvisor, few are able to spout their dining opinions while in front of a TV camera.

Celeb chef and restaurateur Michelle Bernstein has been giving regular folks the chance to do that with her popular PBS show,“Check Please! South Florida.”For 12 years now, you’ve been able to volunteer to be a part of the discussion between diners, the TV host and restaurant owners about food, serving and, now, eating during a pandemic.

The first show in the new season taped in October and will air in April 2021. There are four more shows taping in March, April and May, and you can watch on Facebook or YouTube. Restaurants from all three SoFla counties are included during the show’s run (Delray’s Rose’s Daughter was in the first episode tapes). Ah, the joys of living in a virtual world. The tapings will be followed by a short Q&A with Michelle Bernstein and guests. It’s a good way to find dining options, and Bernstein is a charming, knowledgeable host who keeps the conversation moving and the topics relevant.

Here are the rest of the taping dates for the show, all of which will air on WPBT and WXEL in 2021.

• March 16 • March 30 • April 20 • May 11 For more info, or to apply to be a guest critic, visit checkpleasefl.com —Lynn Kalber

are butternut squash ravioli and thick, juicy rib-eye served “arrabiata” style. • Lunch and dinner daily. 561/239-7000. $$

Matteo’s—233 S. Federal Highway, Suite 108. Italian. Hearty Italian and Italian-American food, served in giant “family style” portions, needs no reinventing. Though there is no shortage of local restaurants cooking in that genre, it’s the details of preparation and service that make Matteo’s stand out. Baked clams are a good place to start, as is the reliable chopped salad. Linguini frutti di mare is one of the best in town. • Dinner nightly. 561/392-0773. $$

Max’s Grille—404 Plaza Real. Contemporary American.

After 24 years in Mizner Park, This modern American bistro is a true local classic. The food and decor are both timeless and up to

date, and the ambience is that of a smooth-running big-city bistro.

Service is personable and proficient. The menu is composed of dishes you really want to eat, from the applewood bacon-wrapped meatloaf to the wickedly indulgent crème brûlèe pie. • Lunch Mon.–Fri. Brunch Sat–Sun. Dinner nightly. 561/368-0080. $$

Morton’s The Steakhouse—5050 Town Center Circle, Suite 219. Steakhouse. There’s seemingly no end to diners’ love of huge slabs of high-quality aged beef, nor to the carnivores who pack the clubby-swanky dining room of this meatery. While the star of the beef show is the giant bone-in filet mignon, seasonally featured is the American Wagyu New York strip. Finish off your meal with one of the decadent desserts.• Dinner nightly. 561/392-7724. $$$$

New York Prime —2350 N.W. Executive Center Drive. Steakhouse. This wildly popular Boca meatery Monday, Monday packs them in with swift, professional service, classy supper club ambience and an extensive wine list. And, of course, the beef—all USDA Prime, cooked to tender and juicy lusciousness over ferocious heat. The bone-in rib-eye is especially succulent, but don’t neglect the New York strip or steak-house classics like oysters Rockefeller, garlicky spinach and crusty hash browns. • Dinner nightly. 561/998-3881. $$$$

Prezzo —5560 N. Military Trail. Italian. A reincarnation of a popular 1990s Boca venue, this version has updated the dining room, kept the yummy oven-baked focaccia bread slices, and added a 21st-century taste to the menu. Don’t miss the tender bone-in pork chop, thin-crust pizza and seafood specials. Vegetarian and gluten-free choices are on the menu, too. • Lunch Mon.-Fri. Dinner nightly. 561/314-6840. $$ Rafina—6877 S.W. 18th St. Greek. If you find the ambience of most Greek restaurants to be like a frat party with flaming cheese and ouzo, this contemporary, casually elegant spot will be welcome relief. Food and decor favor refinement over rusticity, even in such hearty and ubiquitous dishes as pastitsio and spanakopita. Standout dishes include the moussaka, the creamy and mildly citrusy avgolemono soup and the precisely grilled, simply adorned (with olive oil, lemon and capers) branzino. • Lunch and dinner daily. 561/409-3673. $$

Rebel House —297 E. Palmetto Park Road. American Eclectic. As wild visually as it is in the kitchen, this place rocks on all points. Start with the popcorn flavor of the day (instead of bread) and don’t miss the cauliflower Caesar salad, Uncle Pinkie’s Fried Rice, the lobster meatballs or whatever duck option is on the menu. You can’t miss with these dishes. • Dinner nightly, brunch Sat.-Sun. 561/353-5888. $$ Ristorante Sapori —301 Via de Palmas, Royal Palm Place. Italian. Sapori features fresh fish, veal and chicken dishes imbued with subtle flavors. The grilled Italian branzino, the veal chop Milanese and the zuppa di pesce served over linguine are especially tasty, and the pasta (all 17 kinds!) is available in full and half orders, with your choice of 15 zesty sauces. • Lunch Mon.–Fri. Dinner nightly. 561/367-9779. $$ Ruth’s Chris —225 N.E. Mizner Blvd., Suite 100.

Steakhouse. Not only does this steakhouse favorite emphasize its New Orleans roots, it also distinguishes itself from its competitors by just serving better food. The signature chopped salad has a list of ingredients as long as a hose but they all work together. And how can you not like a salad topped with crispy fried onion strings? Steaks are USDA Prime and immensely flavorful, like a perfectly seared New York strip.

The white chocolate bread pudding is simply wicked. • Dinner nightly. 561/392-6746. (Other Palm Beach County locations: 651 Okeechobee Blvd., West Palm Beach, 561/514-3544; 661 U.S. Highway 1, North Palm Beach, 561/863-0660.) $$$$ March 2021

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Seasons 52—2300 Executive Center Drive. Contemporary American. The food—seasonal ingredients, simply and healthfully prepared, accompanied by interesting wines—is firstrate, from salmon roasted on a cedar plank to desserts served in oversized shot glasses. • Lunch and dinner daily. 561/998-9952.

(Other Palm Beach County location: 11611 Ellison Wilson Road, Palm Beach Gardens, 561/625-5852.) $$

Six Tables a Restaurant—112 N.E. Second St., Boca Raton. American. Chef/owner Jonathan Fyhrie has a unique, elegant, one-seating, prix-fixe dinner and only six tables.

The decor reflects the food, which is innovative in unexpected but attractive ways. Open since 2004, this restaurant’s staying power proves the pull of a beautiful space, amazing food and special attention from a talented staff. The velvety lobster bisque is a signature dish. The night’s options can include rack of lamb, filet au poivre, wild Scottish king salmon, crispy duck and more, all done beautifully. Plan on a two-to-three-hour dinner. It’s worth it. • Dinner nightly. 561/347-6260. $$$$

Sushi Ray —5250 Town Center Circle, Suite 111. Japanese/Sushi. Impeccably fresh and exactingly prepared sushi and other Japanese specialties are on display. The Nobu-esque miso sea bass gives a taste of this modern classic at a fraction of the price of the original, while the chef’s sushi assortment offers a generous arrangement of nigiri and maki for a reasonable $22. • Lunch Mon.–Fri., dinner nightly. 561/394-9506. $$

Tanzy—301 Plaza Real. Italian. Part of the swanky iPic Theater complex (though it does not service the theater), this handsome spot relies on quality ingredients and careful preparation instead of culinary special effects and car chases. The Parma Bar, a sort of sushi bar for meat and cheese fanatics, also does terrific quattro formaggio fiocchi and spiced pear. The scarletta pepper steak and bone-in pork chops are excellent, as are the braised Angus beef short ribs with toasted pearl barley and collard greens. For dessert, try the red velvet bread pudding and your choice of a trio of sorbets. • Lunch Mon.–Fri. Dinner nightly. Brunch Sat.–Sun. 561/922-6699. $$

Grilled calamari from Vino

Taverna Kyma—6298 N. Federal Highway. Greek/ Mediterranean. Hankering for a traditional Greek meal, and a menu that offers just about everything? This is where you want to try the meze plates (cold, hot, seafood, veggie), saganaki, grilled entrees and kebobs. From the taramosalata to the branzino and pastitsio, servings are generous and good. Don’t forget dessert.

• Lunch Mon.-Fri. Dinner nightly. 561/994-2828. $$ Trattoria Romana —499 E. Palmetto Park Road.

Italian. This local mainstay does Italian classics and its own lengthy list of ambitious specials with unusual skill and aplomb. The service is at a level not always seen in local restaurants. Pay attention to the daily specials, especially if they include impeccably done langostini oreganata and the restaurant’s signature jumbo shrimp saltimbocca. • Dinner nightly. 561/393-6715. $$$

Family-style

When you can’t face another night of cooking, Oli’s Fashion Cuisine offers to-go family dinners including appetizer, salad, entree and dessert.

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Twenty Twenty Grille—141 Via Naranjas, Suite 45. Contemporary American. You’ve probably licked postage stamps that are larger than Ron and Rhonda Weisheit’s tiny jewel box of a restaurant, but what it lacks in space it more than makes up for in charm, sophistication and imaginative, expertly crafted food. Virtually everything is made in-house, from the trio of breads that first grace your table to the pasta in a suave dish of tagliatelle with duck and chicken confit. Don’t miss the jerk pork belly and grilled veal strip loin. • Dinner nightly. 561/990-7969. $$$

all your favorites (veal Parmesan, Caesar salad) and some outstanding seafood dishes (Maine lobster with shrimp, mussels and clams on linguine). There is a full wine list and ample people-watching given the prime outdoor seating. • Lunch and dinner daily. 561-447-2257. $$

Vino —114 N.E. Second St. Wine Bar/Italian. An impressive wine list of some 250 plus bottles (all available by the glass) offers a multitude of choices, especially among Italian and California reds. The menu of “Italian tapas” includes roasted red peppers with Provolone, as well as ricotta gnocchi with San Marzano tomatoes. • Dinner Tues.–Sat. 561/869-0030. $$

Warike Peruvian Bistro —2399 N. Federal Highway. Peruvian. Classic dishes, such as aji de gallina, and classic drinks—Warike Sour—make this small restaurant a place to remember. Modern, clean décor and a menu that includes well-prepared seafood, meat or vegetarian meals means it’s a busy venue, so reservations are recommended. • Lunch and dinner Tues.–Sun. 561/465-5922. $$

WEST BOCA Boon’s Asian Bistro—19605 N. State Road 7.

Japanese/Thai. This is one of two Boon’s (the other is in Delray Beach), and it’s where the rush to eat excellent sushi started.

The fast-moving staff is choreographed to deliver dishes such as shrimp pad Thai that’s light, delicate and happily filled with shrimp.

The Thai fried rice is unusually delicate too, with lots of egg, and is some of the best around. The sushi rolls are as fresh and inventive (try the Daimyo roll) as they are beautifully presented.

Go early or call for a reservation. • Lunch Mon.-Fri. Dinner nightly.

561/883-0202. $$ City Fish Market—7940 Glades Road. Seafood. A multimillion-dollar remodel of the old Pete’s has turned it into an elegant seafood house with a lengthy seafood-friendly wine list, impeccably fresh fish and shellfish cooked with care and little artifice. • Lunch Mon.–Fri. Dinner nightly. 561/487-1600. $$

Ditmas Kitchen—21077 Powerline Road. Contemporary kosher. This west Boca restaurant is named after a Brooklyn avenue in a district known for its food. Here you’ll find very good casual food, and no dairy products are used.

Try the Hibachi salmon, all-kale Caesar salad, the shnitzel sandwich. • Dinner Sun.-Thurs. 561/826-8875. $$$ La Ferme—9101 Lakeridge Blvd. French/Mediterranean.

Classic style and classically oriented French cuisine come together at this elegant yet comfortable restaurant in a west Boca shopping mall. Though there are a few Asian and Italian-inflected dishes on the menu, at its heart Le Ferme (“the farm”) is as French as the Eiffel Tower. Start with the foie gras terrine and proceed to lamb rack or pan-seared salmon with braised baby artichokes. C’est délicieux. • Dinner nightly. 561/654-6600. $$$

Oli’s Fashion Cuisine —6897 S.W. 18th St. Modern American. With the unusual name comes a menu sporting lobster risotto to tuna tacos, grilled mahi and more. There are Italian, vegetarian, steak, flatbreads, salads and desserts, all pleasing to the eye and palate. Inside is a bit noisy, so try the outdoor, lakeside patio for a quieter meal. • Lunch and dinner daily, breakfast weekends. 561/571-6920. $$

Villagio Italian Eatery —344 Plaza Real. Italian.

Oliv Pit Athenian Grille—6006 S.W. 18th St. Mod-

The classic Italian comfort food at this Mizner Park establishment is served with flair and great attention to detail. The reasonably priced menu—with generous portions—includes

ern Greek. The owners’ goal of bringing together the best of Greek cooking under one roof, much like the melting pot that is Athens, is covered here in an extensive menu. The best way to enjoy the food

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135 is to share it: the Pikilia trio with tzatziki, spicy feta and eggplant spread is a starting place. Try the mix grill platter and the hearty red Greek wine. End the night with a unique, velvety frappe cappuccino.

• Lunch and dinner daily. 561/409-2049. $$

Tempura House—9858 Clint Moore Road, #C-112.

Japanese/Asian. Dark wood, rice paper and tiles fill the space.

An appetizer portion of Age Natsu, fried eggplant, is a consummate Japanese delicacy. Don’t miss the ITET roll with shrimp tempura and avocado, topped with spicy mayo, tempura flakes and eel sauce. • Lunch and dinner daily. 561/883-6088. $$

Villa Rosano—9858 Clint Moore Road. Italian. You can be forgiven for imagining yourself in some rustic Italian hill town as the smells of garlic and tomato sauce waft through the air. Start by sopping up the house olive oil with slices of crusty bread, then move on to a stellar version of clams Guazzetto and delicate fillets of sole done a la Francese. • Lunch Mon.-Sat. Dinner nightly. 561/470-0112. $$

BOYNTON BEACH Driftwood —2005 S. Federal Highway. Modern American. Take food combos that sound unusual (popcorn sauce, avocado chocolate ice cream) but that taste wonderful and you’ve got Chef Jimmy Everett’s ideas on the table. They don’t last long, because they taste terrific. Try the smoked swordfish, the lobster with pickled okra, ricotta dumplings, the burger with gouda, the grilled octopus and pastrami’d chicken breast with roasted cabbage. • Brunch Sun. Dinner Tues.-Sun. 561/733-4782. $$

Josie’s Italian Ristorante—1602 S. Federal Highway. Italian. Famed chef and South Florida culinary godfather Mark Militello is back at Josie’s after a brief stint at Boca’s Prezzo, and his magic in the kitchen of this cozy, old-school Italian restaurant is duly noted. His influence is evident in the daily specials, but old favorites like beefy short rib meatballs, an upmarket version of the classic San Francisco cioppino, and Josie’s signature veal Bersaglieri (veal medallions with artichokes, olives and roasted peppers in lemon-white wine sauce) don’t fail to satisfy either. • Lunch Mon.-Sat. Dinner nightly. 561/364-9601. $$ Prime Catch—700 E. Woolbright Road. Seafood.

Waterfront restaurants are few and far between in our neck of the woods, and those with good food are even more rare. Prime Catch, at the foot of the Woolbright bridge on the Intracoastal, is a best-kept secret. The simple pleasures here soar—a perfectly grilled piece of mahi or bouillabaisse overflowing with tender fish. Don’t miss one of the best Key lime pies around. • Lunch and dinner daily, Sunday brunch. 561/737-8822. $$

Sushi Simon—1628 S. Federal Highway. Japanese.

It’s been called “Nobu North” by some aficionados, and for good reason. Local sushi-philes jam the narrow dining room for such impeccable nigirizushi as hamachi and uni (Thursdays), as well as more elaborate dishes like snapper Morimoto and tuna tartare. Creative, elaborate rolls are a specialty. • Lunch and dinner daily. 561/731-1819. $$

DELRAY BEACH 3rd and 3rd—301 N.E. Third Ave. Gastropub. This quirky, individualistic, obscurely located little place is one of the most important restaurants in Delray. The menu changes frequently, but hope the evening’s fare includes plump scallops with caramelized mango sauce, stunning delicious roasted cauliflower with Parmesan mousse and bacon, and wicked-good espresso panna cotta on it at your visit. • Dinner Mon.-Sat. 561/303-1939. $$

50 Ocean—50 S. Ocean Blvd. Seafood. The former Upper Deck at Boston’s on the Beach is now the more upscale, seafood-oriented spot. The menu ranges from familiar to slightly more inventive, from a classic lobster bisque and crisp-tender fried clam bellies to rock shrimp pot pie and baked grouper topped with blue crab. The cinnamon-dusted beignets are puffs of amazingly delicate deep-fried air and should not under any circumstances be missed. • Lunch Mon.-Sat. Dinner nightly. Brunch Sun. 561/278-3364. $$

Angelo Elia Pizza • Bar • Tapas— 16950 Jog Road. Italian. Nothing on the menu of Angelo Elia’s modern, small plates-oriented osteria disappoints, but particularly notable are the meaty fried baby artichokes stuffed with breadcrumbs and speck, delicate chicken-turkey meatballs in Parmesan-enhanced broth, and Cremona pizza with a sweet-salty-earthy-pungent mélange of pears, pancetta, Gorgonzola, sun-dried figs and mozzarella.

• Lunch Tues.-Sun. Dinner nightly. 561/381-0037. $

Atlantic Grille—1000 E. Atlantic Ave. Seafood/ Contemporary American. This posh restaurant in the luxurious Seagate Hotel & Spa is home to a 450-gallon aquarium of tranquil moon jellyfish and a 2,500-gallon shark tank. Savor inventive cuisine that takes the contemporary to the extraordinary. Bold flavors, inspired techniques and the freshest ingredients make every meal a culinary adventure. • Lunch and dinner daily. Brunch Sat.–Sun. 561/665-4900. $$

Beg for More Izakaya—19 S.E. Fifth Ave. Japanese Small Plates. The large sake, whisky and beer menu here pairs beautifully with the small plates full of everything except sushi. No sushi.

And that’s fine. Try the takoyaki (octopus balls), the crispy salmon tacos and anything with the addictive kimchi, such as the kimchi fried rice.

There are pasta, teriyaki and simmered duck with bok choy dishes—or 16 varieties of yakitori (food on skewers). You’ll be back to beg for more. • Lunch and dinner daily. 561/563-8849. $$

Buzz Bite II Bedner’s Farm Fresh Market Opens in WPB

T

he third location continues the charm for this company with a small but loaded market.

The Bedner family concentrates on providing locally produced fare, and complements that with choice, upscale products you may not find easily in your ‘hood.

The West Palm Beach Bedner’s opened in late 2020 to appreciative crowds—socially distanced and masked at all times—and some terrific discounts. The markets are known for great deals on reputable wines, prepared foods, meats, seafood and salads. The other two markets are in Delray Beach and Boynton Beach.

The Boynton Beach market also offers U-Pick options most of the year. Check before you arrive to make sure the produce has ripened the day you want to visit; the Bedners Facebook page is a quick way to do that.

Brulé Bistro —200 N.E. Second Ave. Contemporary American. The regular menu of this Pineapple Grove favorite always has satisfying dishes. Its specialties include crab tortellini with black truffles, chicken meatballs with coconut broth and cashews, plus signature dessert pistachio crème brùlée. Spirits and house cocktails steeped in speakeast style are paired with an ever-changing menu. Outside tables offer the best option for conversation. • Lunch and dinner daily. 561/274-2046. $$

WEST PALM BEACH: 420 Claremore Drive; Mon. to Sat., 9 a.m.-8 p.m.; Sun., 9 a.m.-6 p.m.

Burt & Max’s —9089 W. Atlantic Ave. Contemporary

BOYNTON BEACH: 10066 Lee Road; Mon.-Sat., 9 a.m.-6 p.m.; Sun., 10 a.m.5 p.m.

—Lynn Kalber

American. This bastion of contemporary comfort food in west Delray is approaching local landmark status, forging its own menu while borrowing a few dishes from Max’s Grille, like the hearty chopped salad and bacon-wrapped meatloaf.

Other dishes are variations on the comfort food theme, including a stellar truffle-scented wild mushroom pizza. • Dinner nightly. Sunday brunch. 561/638-6380. $$

DELRAY BEACH: 381 N.E. Third Ave.; Mon.-Sat., 9 a.m.-8 p.m.; Sun., 9 a.m.-6 p.m.

Cabana El Rey—105 E. Atlantic Ave. Cuban tropical.

Little Havana is alive and well in Delray. The menu is a palette-pleasing travelogue, including starters like mariquitas (fried banana chips) and main courses such as seafood paella (think mussels, shrimp, clams, conch, scallops and octopus). • Lunch and dinner daily. 561/274-9090. $$

Caffe Luna Rosa —34 S. Ocean Blvd., Delray Beach.

Italian. This multiple Delray Beach-award winning restaurant has sparkling service, comfort food taken to a higher level, and a setting just steps from the Atlantic. Open since 1993, and a success since then, they dish up big flavors in a tiny space, so call for reservations. Try the calamari fritto misto, then the rigatoni pomodoro and leave room for dessert. Or come back for breakfast. • Open daily from breakfast through dinner.

561-274-9404. $$

Bedner’s Delray

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RESTAURANT DIRECTORY

Casa L’Acqua—9 S.E. Seventh Ave. Italian. You’ll get what you pay for here: very good Italian food in an upscale, modern, cool gray and white restaurant that is a refreshing change from busy Atlantic Avenue. The antipasti (bread, balsamic/honey dipping sauce, Parmesan chunks, bruschetta) are so good, they could be dinner. But save room for the pollo Parmigiana, the scallopine piccate al limone, the four kinds of risotto, and dessert.

• Lunch and dinner daily. 561/563-7492. $$$ City Oyster—213 E. Atlantic Ave. Seafood. This stylish mainstay of Big Time Restaurant Group serves up reasonably priced seafood that never disappoints, such as shrimp and grits with a jumbo crab cake. This is the place to see and be seen in Delray, and the food lives up to its profile. • Lunch Mon.–Sun. Dinner nightly. Outdoor dining. 561/272-0220. $$ Cut 432—432 E. Atlantic Ave. Steakhouse. Hipper decor, a more casual vibe and an inventive take on steak-house favorites make this sleek restaurant just different enough to be interesting.

Starters such as ceviche (prepared Peruvian style) and ultrarich oysters Rockefeller are first-rate, while the wet-aged beef is appropriately tender and tasty. • Dinner nightly. 561/272-9898. $$$

Dada—52 N. Swinton Ave. Contemporary American. The

EDUARDO SCHNEIDER

same provocative, whimsical creativity that spawned Dada the art movement infuses Dada the restaurant, giving it a quirky charm all its own. The comfort food with a moustache menu has its quirky charms, too, like shake-n-bake pork chops with sweet-savory butterscotch onions, and a brownie-vanilla ice cream sundae with strips of five-spice powdered bacon. The wittily decorated 1920s-vintage house-turnedrestaurant is, as they say, a trip. • Dinner nightly. 561/330-3232. $$

Grouper with pineapple salsa from J&J Seafood Bar & Grill

A Little Night Music

Harvest Seasonal offers live music outdoors on the patio on Wednesday nights.

Deck 84—840 E. Atlantic Ave. Contemporary American.

Burt Rapoport’s ode to laid-back tropical dining is like a day at the beach without getting sand between your toes. Though the restaurant is casual, the kitchen takes its food seriously, whether the stellar flatbreads, the thick and juicy 10-ounce special blend burger or homey seasonal cobbler. And the waterfront location just seems to make everything taste better. • Lunch Mon.–Fri. Brunch Sat.–Sun. Dinner nightly. 561/665-8484. $

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Henry’s—16850 Jog Road. American. This casual, unpretentious restaurant in the west part of town never fails to delight diners.

Expect attentive service and crisp execution of everything—from meat loaf, burgers and fried chicken to flatbreads and hefty composed salads. • Lunch Mon.–Sat. Dinner nightly. 561/638-1949. $$

Il Girasole—2275 S. Federal Highway. Northern Italian.

If you want Northern Italian in a low-key atmosphere, and nobody rushing you out the door, this is your spot. Start with something from the very good wine list. Try the yellowtail snapper, the penne Caprese and the capellini Gamberi, and leave room for the desserts. Reservations recommended. • Dinner Tues.–Sun. 561/272-3566. $$ J&J Seafood Bar & Grill—634 E. Atlantic Ave. Seafood. This local favorite on Atlantic Avenue—owned by John Hutchinson (who is also the chef) and wife Tina—serves up everything from burgers and wraps to a menu brimming with seafood options.

Don’t forget to inquire about the stunning array of 10 specials—every night. • Lunch and dinner Tues.–Sat. 561/272-3390. $$

Jimmy’s Bistro —9 S. Swinton Ave. Contemporary American. This small gem off noisy Atlantic Avenue is big on taste and ambience, and has been busy since 2009. You can travel the world with dumplings, conch fritters, pork schnitzel, rigatoni Bolognese, étouffée and more. Reservations are recommended at this laid-back, comfortable venue. • Dinner nightly.

561/865-5774. $$

Joseph’s Wine Bar —200 N.E. Second Ave. Med-

El Camino —15 N.E. Second Ave. Mexican. This sexy,

iterranean-American. Joseph’s is an elegant, comfortable, intimate nook in Delray’s Pineapple Grove, and an ideal place for a lazy evening. This family affair—owner Joseph Boueri, wife Margaret in the kitchen, and son Elie and daughter Romy working the front of the house—has all tastes covered. Try the special cheese platter, the duck a l’orange or the rack of lamb.

• Lunch Mon.–Sat. Dinner nightly. 561/272-6100. $$

bustling downtown spot is from the trio behind nearby Cut 432 and Park Tavern. Fresh, quality ingredients go into everything from the tangy tomatillo salsas to the world-class fish tacos clad in delicate fried skin, set off by tart pineapple salsa. Cinnamon and sugar-dusted churros are the perfect dessert. And check out the margaritas, especially the smoky blend of mezcal and blanco tequila. • Lunch and dinner daily. 561/865-5350. $$

La Cigale —253 S.E. Fifth Ave. Mediterranean. Popular venue since 2001, with Greek and Italian dishes and more. Highlights are seafood paella, roasted half duck and grilled jumbo artichoke appetizer. Lots of favorites on the menu: calf’s liver, veal osso buco, branzino, seafood crepes. Nice outdoor seating if weather permits. • Dinner Mon.–Sat. 561/265-0600. $$

Elisabetta’s—32 E. Atlantic Ave. Italian. An ornate Italian spot, with classically prepared dishes including spiedini shrimp, burrata de prosciutto bruschetta, costoletta di vitello (veal), a guanciale pizza, cacio e pepe pasta, malfadine Amatriciana and gemelli puttanesca. Portions are large and that, thankfully, goes for the homemade gelati, too. The best seating outdoors is the second-floor balcony overlooking Atlantic Avenue. • Lunch and dinner daily; weekend brunch. 561/650-6699. $$

Latitudes —2809 S. Ocean Blvd. Modern American. You should come for both the sunset and the food. This oceanfront restaurant is a gem tucked inside the Delray Sands resort. From the airy, bubbly interior to the raw bar, the décor is soothing and fun. Try the lobster and crab stuffed shrimp, the miso-glazed Skuna Bay salmon, the branzino or the veal Bolognese. • Breakfast, lunch and dinner daily. 561/278-6241. $$$

The Grove—187 N.E. Second Ave. Contemporary Amer-

Asian. Casually hip ambience, friendly service, moderate prices and a blend of sushi and nouveau pan-Asian fare make this a popular destination. The quality of its seafood and care in its preparation are what gives Lemongrass its edge. • Lunch and dinner daily. 561/278-5050. (Other Palm Beach County locations: 101 Plaza Real S., Boca Raton, 561/544-8181; 1880 N. Congress Ave., Boynton Beach, 561/733-1344). $

ican. Chef and sommelier Michael Haycook and Dining Room Manager Paul Strike change their menu biweekly, turning out dishes exhilarating in their freshness, creativity and elegant simplicity.

An appetizer of octopus with olive oil, crushed potato aioli and lemon is outstanding. • Dinner Tues.–Sat. 561/266-3750. $$

Harvest Seasonal Grill & Wine Bar—1841 S. Federal Highway. American. You don’t have to worry about calories (most dishes are under 500), you don’t have to worry about finding something you haven’t tried before (new items are added evbocamag.com

ery three months) and freshness is the silent ingredient throughout.

Try the pesto Caprese flatbread, the supergrain salad and the steak or salmon or chicken. Desserts offer big tastes in small jars. • Lunch and dinner daily; brunch on weekends. 561/266-3239. $$

Lemongrass Bistro—420 E. Atlantic Ave. Pan-

The Office —201 E. Atlantic Ave. Contemporary American. Your office is nothing like this eclectic gastropub, unless your office sports more than two dozen craft beers on

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tap and a menu that flits from burgers and fries to mussels.

Don’t miss the restaurant’s winning take on the thick, juicy Prime beef burger and simply wicked maple-frosted donuts with bacon bits and two dipping sauces. • Lunch and dinner daily. 561/276-3600. $$

Park Tavern —32 S.E. Second Ave. Contemporary American. Check out the high-top seating or bar stools during an excellent happy hour menu that includes deviled eggs, pork sliders, chicken wings and a happy crowd. Entrees are generous and well executed. Try the fish and chips, one of six burgers, fish tacos and more. • Dinner nightly. Brunch Sat.-Sun. 561/265-5093. $$

Prime—29 S.E Second Ave. Steak/Seafood. Prime is aptly named for its heart of the action location, neo-supper club decor, extensive wine list and roster of designer steaks. Starters and desserts fare better than entrées, especially the Maryland-style crab cakes and luscious chocolate bread pudding. Service is strong so with a bit of work this restaurant will fully live up to its name. • Dinner nightly.

561/865-5845. $$$

Racks Fish House + Oyster Bar—5 S.E. Second Ave. Seafood. Gary Rack, who also has scored with his spot in Mizner Park, certainly seems to have the restaurant Midas touch, as evidenced by this updated throwback to classic fish houses. Design, ambience and service hit all the right notes. Oysters are terrific any way you get them; grilled fish and daily specials are excellent. • Lunch and dinner daily. 561/450-6718. $$$

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Buzz Bite III New Concepts, New Food Faces

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he pandemic has not stopped Rosemary Square’s multiyear renovation and expansion, which continues to bring fresh culinary options to downtown West Palm Beach. Here’s what’s new and upcoming.

• Fish Bowl, at High Dive. While the Bearmans’ large, terrific High Dive restaurant here is not open for inside dining, they decided to bring a small food truck to the large patio area. It’s a pop-up seafood eatery and offers quality small plates and drinks on a lush terrace.

• Barrio, Big Time Restaurant Group’s new culinary concept, is a covered outdoor experience with food and drink based on classic Latin neighborhood street food and a full bar that celebrates the classics, with hints of craft cocktail elements from your favorite tropical Latin destinations. This will be next door to City Cellar, also owned by the group.

• Bonita’s is the next concept from Ricky & Niria Perez, the duo behind Zipitios, and will serve tacos, tostadas and other treats. It’s another pop-up location, across from H&M along Rosemary Avenue.

• Pura Vida, which opened in December, has an all-day breakfast, juices, smoothies, salads and generally an all-around healthy menu. With two locations in Miami, this is the first Pura Vida outside Miami-Dade County.

• Planta restaurant, with its plant-based menu, is expected to open in early 2021, making it the only location outside of Miami in Florida.

• On the books is True Food Kitchen, scheduled to open a 6,000-square-foot restaurant specializing in health-conscious and seasonally inspired fare in 2021.

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Rose’s Daughter—169 N.E. Second Ave. Italian.

While not your traditional Italian trattoria, it is a place to find new favorites and revisit old standards updated with delicious ingredients and high standards. Try the Monet-colored lobster risotto, or house-made pasta, pizza, bread and desserts. From the mushroom arancini to the tiramisu, you will be glad Owner/Chef Suzanne Perrotto is in the kitchen. Indoor and outdoor seating. • Dinner Wed.-Sun. 561/271-9423. $$ Salt7—32 S.E. Second Ave. Modern American. All the pieces needed to create a top-notch restaurant are here: talented chef, great food, excellent service. From the pea risotto to the crab cake to the signature steaks and a lot more, this is a venue worth the money. Thanks goes to Executive Chef Paul Niedermann, who won TV’s notorious “Hell’s Kitchen” show, and his talent is displayed here on the plate. • Dinner Mon.-Sat. Brunch Sunday. 561/274-7258. $$$ Sazio —131 E. Atlantic Ave. Italian. This long-lived venue on crowded Atlantic Avenue is a reason to sit down and take a breath. Then take up a fork and try the linguine with white clam sauce or the ravioli Sazio or grilled skirt steak or pretty much anything on the menu. Prices are reasonable; leftovers are popular. • Lunch and dinner daily. 561/272-5540. $$

Be Happy

Taverna Opa offers a daily happy hour from 3 p.m. to 7 p.m. with a yummy $6 food menu!

Sundy House —106 S. Swinton Ave. Contemporary American. Set in a lush, tropical garden, the outside tables here are the most coveted, second only to the tastes and combinations in the shrimp and grits, or the eggs Benedict, Taru burger, Nutella French toast and prime rib roast. This is a place to sit and savor your meal and the surroundings. • Brunch Sat.-Sun. Dinner nightly. 561/272-5678. $$$ Taverna Opa—270 E. Atlantic Ave. Greek. Yes, you can order a side of belly dancing and napkin tossing with your moussaka and baklava at this chain. But the moussaka and baklava are very good; so is the rest of the food at the downtown Delray outpost. Also worth your while (and appetite) are appetizers like melitzanosalata, whipped eggplant with orange zest and roasted red pepper, and tarama, a creamy emulsion of bread, olive oil and salmon roe. Whole grilled bronzino is finished with lemon and orange juices for a citrusy flavor boost, while tongue-tying galaktoboureko goes baklava one better by adding vanilla-scented custard to golden, flaky phyllo. • Dinner nightly. 561/303-3602. $$

CRISTINA MORGADO

Terra Fiamma—9169 W. Atlantic Ave. Italian. The pleasures of simple, well-prepared Italian-American cuisine are front and center here. Enjoy the delicate, pillow-y veal meatballs in Marsala sauce; lusty chicken Allessandro with mushrooms, spinach and artichoke hearts; and a finely crafted tiramisu that’s as satisfying as it is familiar. • Lunch and dinner daily. 561/495-5570. $$

Rustico pizza from Terra Fiamma

Tramonti —119 E. Atlantic Ave. Italian. In a world where restaurants chase trends with the relentlessness of Casanova in full Viagra heat, Tramonti stands out as a classic outpost of authentic Italian cookery. Not trendy hardly means stodgy, however, as evidenced by expertly crafted, robustly flavorful dishes like the signature spiedini di mozzarella Romana, spaghetti al cartoccio and braciole Napoletana. Torta della nonna is a triumph of the highly refined simplicity that lies at the heart of true Italian cuisine. • Lunch Mon.–Sat. Dinner nightly. 561/272-1944. $$$ Veg Eats Foods —334 E. Linton Blvd. Creative Vegan.

This is comfort food for everyone; the dishes will impress carnivores, too. Smell the fresh coconut vegetable curry soup, which tastes as good as it sounds. Try the grilled brawt sausage, the Ranch chixn, the banh mi and a Ruben—all from plant-based ingredients that will fool your taste buds. You’ll want to take home some of the prepared meals after you’ve visited, too. • Lunch daily. 561/562-6673. $

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LAKE WORTH BEACH Couco Pazzo —915-917 Lake Ave. Italian. Despite the name, there’s nothing crazy about the cooking at this homey eatery. It’s the hearty, soul-satisfying Italian cuisine we’ve all come to know and love. Spaghetti Bolognese is a fine version of a Northern Italian classic. • Dinner nightly. (Tues.–Sun. during summer). 561/585-0320. $$ Paradiso Ristorante —625 Lucerne Ave. Italian. A Tomasz Rut mural dominates the main dining room, and there is also a pasticceria and bar for gelato and espresso. Chef Angelo Romano offers a modern Italian menu.

The Mediterranean salt-crusted branzino is definitely a musttry. Plus, the wine list is a veritable tome. • Lunch and dinner daily. 561/547-2500. $$$

LANTANA The Station House —233 Lantana Road. Seafood. If you’re hungry for Maine lobster, plucked live out of giant tanks and cooked to order, this modest replica of a 1920s train station is the place to go. Lobsters come in all sizes (up to 6 pounds) and are reasonably priced. • Dinner nightly. 561/547-9487. $$$

PALM BEACH Bice—313 Worth Ave. Italian. Bice continues to hold the title of favorite spot on the island. The venerable restaurant offers a marvelous array of risottos and fresh pastas and classic dishes like veal chop Milanese, pounded chicken breast and roasted rack of lamb. The wine list features great vintages. • Lunch and dinner daily. Outdoor dining. 561/835-1600. $$$ Buccan—350 S. County Road. Contemporary American.

Casual elegance of Palm Beach meets modern culinary sensibilities of Miami at the first independent restaurant by chef Clay Conley. The design offers both intimate and energetic dining areas, while the menu is by turn familiar (wood-grilled burgers) and more adventurous (truffled steak tartare with crispy egg yolk, squid ink orrechiette). • Dinner nightly. 561/833-3450. $$$ Café Boulud—The Brazilian Court, 301 Australian Ave. French with American flair. This hotel restaurant gives Palm Beach a taste of Daniel Boulud’s world-class cuisine inspired by his four muses. The chef oversees a menu encompassing classics, simple fare, seasonal offerings and dishes from around the world.

Dining is in the courtyard, the elegant lounge or the sophisticated dining room. • Dinner nightly. 561/655-6060. $$$ Café L’Europe —331 S. County Road. Current International. A Palm Beach standard, the café has long been known for its peerless beauty, the piano player, the chilled martinis and the delicious Champagne and caviar bar. Try one of its sophisticated classics like wiener schnitzel with herbed spaetzle, grilled veal chop and flavorful pastas. • Lunch Tues.–Fri. Dinner nightly (closed Mon. during summer). 561/655-4020. $$$ Echo—230A Sunrise Ave. Asian. The cuisine reverberates with the tastes of China, Thailand, Japan and Vietnam. The Chinese hot and sour soup is unlike any other, and the sake list is tops. This offsite property of The Breakers is managed with the same flawlessness as the resort. • Dinner nightly (during season). 561/802-4222. $$$

Henry’s Palm Beach—229 Royal Poinciana Way. American Bistro. Part of The Breakers’ restaurant properties, this

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venue opened in 2020 and is an elegant addition to The Island. Try the pigs in a pretzel dough blanket, beer can corn, the lobster roll, butter crumb Dover sole and chicken pot pie. All comfort food with a Palm Beach twist, and it’s all delicious. • Lunch and dinner daily.

877/724-3188. $$$

HMF—1 S. County Road. Contemporary American.

Beneath the staid, elegant setting of The Breakers, HMF is the Clark Kent of restaurants, dishing an extensive array of exciting, inventive, oh-so-contemporary small plates. Don’t depart without sampling the dreamy warm onion-Parmesan dip with house-made fingerling potato chips, the sexy wild boar empanaditas, chicken albondigas tacos and Korean-style short ribs. The wine list is encyclopedic. • Dinner nightly. 561/2900104. $$

Established 1991

Imoto —350 S. County Road. Asian Fusion/Tapas.

Clay Conley’s “little sister” (the translation of Imoto from Japanese) is next to his always-bustling Buccan. Imoto turns out Japanese-inspired small plates with big-city sophistication, like witty Peking duck tacos and decadent tuna and foie gras sliders. Sushi selection is limited but immaculately fresh.

• Dinner nightly. 561/833-5522. $$ Leopard Lounge and Restaurant—The Chesterfield Palm Beach, 363 Cocoanut Row. American. The restaurant offers excellent food in a glamorous and intimate club-like atmosphere. In fact, it’s advisable to make early reservations if a quiet dinner is the objective; the place becomes a late-night cocktail spot after 9. The menu is equally decadent. • Breakfast, lunch, tea and dinner daily. 561/659-5800. $$

OPEN DAILY! BREAKFAST, LUNCH & DINNER 80 S. Federal Highway • Deerfield Beach, FL • (954) 480-8402

www.olympiaflamediner.com

Meat Market—191 Bradley Place. Steakhouse.

“Meat Market” may be an inelegant name for a very elegant and inventive steakhouse but there’s no dissonance in its food, service or ambience. Multiple cuts of designer beef from multiple sources can be gilded with a surprising array of sauces, butters and upscale add-ons. Whole roasted cauliflower is an intriguing starter, while a meaty Niman Ranch short rib atop lobster risotto takes surf-n-turf to a new level. Cast your diet to the winds and order the dessert sampler. • Dinner nightly.

561/354-9800. $$$$

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“Before you and your staff from Boca Nursing Services started taking care of Helen and I, we existed; now we are living again! Thank you, Rose.”

-Dr. K.D.

Renato’s—87 Via Mizner. Italian with continental flair.

This most romantic hideaway is buzzing in season and quietly charming all year long with Italian classics and a Floridian twist— like the sautéed black grouper in a fresh tomato and pernod broth with fennel and black olives and the wildflower-honey-glazed salmon fillet with crab and corn flan. • Lunch Mon.–Sat. Dinner nightly. 561/655-9752. $$$

Rose Glamoclija, R.N. Founder and Administrator

Ta-boo —2221 Worth Ave. American. This self-described

WEST PALM BEACH Banko Cantina —114 S. Olive Ave., West Palm Beach. Northern Mexican. Start with the Adelita cocktail and don’t look back. The bacon-wrapped shrimp, the Al Carbon steak tacos and the house guacamole add up to a full-flavor dinner. The west-facing rooftop bar is a nice sunset option, and the Pan de Elote (homemade sweet cornbread with vanilla ice cream and berries) is a delightful end to the evening. • Dinner daily. 561/355-1399. $$

It’s The Personal Touch That Makes The Difference

Offering Quality Private Duty Nursing Care and Care Management Services Since 1993 Available 24 Hours a Day • • • • •

Registered Nurses Licensed Practical Nurses Certified Nursing Assistants Home Health Aides Physical Therapy

Companions Live-Ins Homemakers Speech Therapy Occupational Therapy

Serving Broward, Palm Beach, Martin & St. Lucie Counties 342 E. Palmetto Park Rd., Suites 1 & 2 Boca Raton, FL 33432

255 Sunrise Avenue, Suite 200 Palm Beach, FL 33480

Fax (561) 347-7567

Fax (561) 833-3460

(561) 347-7566

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• • • • •

Lic#HHA20196095

“American bistro” is less typical “American” restaurant or classical French “bistro” than it is posh-casual refuge for the see-and-be-seen crowd in and around Palm Beach. The eclectic menu offers everything from roasted duck with orange blossom honey-ginger sauce to dry-aged steaks and an assortment of pizzas. • Lunch and dinner daily. 561/835-3500. $$

(561) 833-3430 March 2021

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Café Centro —2409 N. Dixie Highway. Modern American. A cornerstone in the Northwood neighborhood, this venue draws because of a complete package: food, drinks and great nightlife and music. Take some char-grilled oysters, add shrimp pesto capellini or a marinated pork chop with polenta, plus local singing fave Tessie Porter, and you have a fun and delicious night out. • Lunch Mon.–Sat. Dinner nightly.

561/514-4070. $$ French Corner Bistro & Rotissorie—4595 Okeechobee Blvd. Classic French. It’s France in a tiny venue, with big-taste dishes that include all the faves: beef bourguignon, rack of lamb, duck à l’orange, frog legs Provencale, veal kidneys, tender branzino and simple desserts to end the meal. Reservations are mandatory for dinner. • Lunch and dinner Mon.-Sat. 561/689-1700. $$

Back to the Garden

Grato opened a little courtyard for outdoor dining just across a side street from the main dining room.

Grato —1901 S. Dixie Highway. Italian. “Grato” is Italian for “grateful,” and there is much to be grateful for about Clay Conley’s sophisticated yet unpretentious take on Italian cookery. Anyone would be grateful to find such delicate, crispy and greaseless fritto misto as Grato’s, ditto for lusty beef tartare piled onto a quartet of crostini. Spinach gnocchi in porcini mushroom sauce are a revelation, so light and airy they make other versions taste like green library paste. Don’t miss the porchetta either, or the silken panna cotta with coffee ice cream and crunchy hazelnut tuille. • Dinner nightly.

Sunday brunch. 561/404-1334. $$

Leila—120 S. Dixie Highway. Mediterranean. Flowing drapes and industrial lighting complete the exotic decor in this Middle Eastern hit. Sensational hummus is a must-try. Lamb kebab with parsley, onion and spices makes up the delicious Lebanese lamb kefta. • Lunch Mon.–Fri. Dinner Mon.–Sun. 561/659-7373. $$

Marcello’s La Sirena—6316 S. Dixie Highway.

Italian. You’re in for a treat if the pasta of the day is prepared with what might be the best Bolognese sauce ever. • Dinner Mon.–Sat. (closed Memorial Day–Labor Day). 561/585-3128. $$

CRISTINA MORGADO

Pistache —1010 N. Clematis St., #115. French. Pistache

Fried calamari pad Thai from Table 26

doesn’t just look like a French bistro, it cooks like one. The menu includes such bistro specialties as coq au vin and steak tartare. All that, plus guests dining al fresco have views of the Intracoastal Waterway and Centennial Park. • Brunch Sat.–Sun. Lunch and dinner daily. 561/833-5090. $$

The Regional Kitchen & Public House —651 Okeechobee Blvd. Southern with Mediterranean twist. Across from the PBC Convention Center and next to Kravis Center for the Performing Arts means it’s a shoein for an excellent pre-theater meal. Or a post-theater drink and nosh. Executive Chef/Co-owner Lindsay Autry’s version of pimento cheese (prepared tableside), fried chicken, pickled shrimp and tomato pie are dishes you thought you knew, until you try these. Memorable, delectable comfort food, and bartenders who know what they’re doing. • Lunch and dinner daily. 561/557-6460. $$

Rhythm Café —3800 S. Dixie Highway. Casual American. Once a diner, the interior is eclectic with plenty of kitsch. The crab cakes are famous here, and the tapas are equally delightful. Homemade ice cream and the chocolate chip cookies defy comparison. • Dinner Tues.–Sun. 561/8333406. $$ Rocco’s Tacos —224 Clematis St. Mexican. Big Time Restaurant Group has crafted a handsome spot that dishes Mexican favorites, as well as upscale variations on the theme and more than 425 tequilas. Tacos feature house-made tortillas and bocamag.com

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a variety of proteins. • Lunch Mon.–Fri. Dinner nightly. 561/6501001. (Other Palm Beach County locations: 5250 Town Center Circle, Boca Raton, 561/416-2131; 110 E. Atlantic Ave., Delray Beach, 561/808-1100; 5090 PGA Blvd., Palm Beach Gardens, 561/623-0127) $

Table 26°—1700 S. Dixie Highway. Contemporary American. Take a quarter-cup of Palm Beach, a tablespoon of Nantucket, a pinch of modern American cookery and a couple gallons of the owners’ savoir faire, and you have Eddie Schmidt’s and Ozzie Medeiros’s spot. The menu roams the culinary globe for modest contemporary tweaks on classically oriented dishes.

Try the fried calamari “Pad Thai.” • Dinner nightly. 561/8552660. $$$ Tapeo —118 S. Clematis St. Spanish. The casual dining is downstairs, and it’s more formal on the second floor, but the paella Valenciana and red sangria is just as tasty in both. A colorful dining room is backdrop to tapas you won’t want to share.

Try the home-smoked, cured salmon plate, camarones al Ajillo, tortilla Espanola or blackened ahi tuna with seaweed salad and soy reduction. It’s traditional with a few current additions, and it adds up to a good dinner. • Lunch and dinner daily. 561/5140811. $$ Todd’s by Todd English—2119 S. Dixie Highway.

Modern American. Celeb chef/owner Todd English does pop in to WPB from time to time, and the happy hour here is popular, and rightly so, for both the drinks and the bar bites. Don’t miss the mini salmon cakes with sweet chili sauce, the beet root tartare or the oyster raw bar specials. Décor is a mix of old building/new colors, such as the bright purple couches. Set in the EmKo compound, with abundant artwork inside and outside. • Dinner nightly, brunch weekends. 561/227-3511. $$

Broward County DEERFIELD BEACH Chanson —45 N.E. 21st Ave. Contemporary American/ French. A little bit of Palm Beach, a little bit of France come to Deerfield Beach in the form of this elegant, sophisticated restaurant in the oceanfront Royal Blues Hotel. Service is as stellar as the views from the cozy, modestly opulent dining room, notable for the 1,500-gallon aquarium embedded in the ceiling. Consistency can be an issue with the food, but when it is good it is very good. • Breakfast and lunch daily, dinner Tues.-Sat., brunch Sun. 954/857-2929. $$$

Oceans 234—234 N. Ocean Blvd., Deerfield Beach. Contemporary American. One of the only oceanfront (as in, on the beach) options in South Florida, this familiar-with-a-twist venue is fun to both visit and eat. Try the Infamous Lollipop Chicken Wings, a starter that could be an entrée. Seafood is definitely top-shelf, as are the desserts. A true Florida experience. • Lunch and dinner daily. 954/428-2539. $$ Tradition —626 S. Federal Highway. French. This is a petite place with a large following, for good reason. Owners Eric and Anais Heintz start meals with an amuse-bouche and a menu that spans the length of France. Order a creamy Caesar salad with a light anchovy-based dressing. Try the coq au vin (sauce cooked for two days), and if you like calves’ liver, this is the best you’ll find in the area. End with a Grand Marnier soufflé (worth the 15-minute wait), and make your next reservation there before going home. • Dinner Mon.Sat. 954/480-6464. $$

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LIGHTHOUSE POINT Cap’s Place—2765 N.E. 28th Court. Seafood. Eating here requires a boat ride, which is very SoFla and terrific for visitors. This is one of—if not the only—family-run, old-Florida seafood restaurants you’ve never heard of, open since the 1920s.

The heart of palm salad is the best and purest version around.

Seafood abounds; fish can be prepared nine ways and much more. (There are non-seafood dishes that are done well, too.) Go for the short boating thrill and for the food. • Dinner Tues.-Sun. 954/941-0418. $$ Le Bistro —4626 N. Federal Highway. Modern French.

The menu is modern and healthy—98-percent gluten-free, according to chef Andy Trousdale and co-owner Elin Trousdale.

Check out the prix-fixe menu, which includes pan-roasted duck to beef Wellington. • Dinner Tues.–Sun. 954/946-9240. $$$

Seafood World—4602 N. Federal Highway. Seafood.

This seafood market and restaurant offers some of the freshest seafood in the county. Its unpretentious atmosphere is the perfect setting for the superb king crab, Maine lobster, Florida lobster tails and much more. Tangy Key lime pie is a classic finish. • Lunch and dinner daily. 954/942-0740. $$$

POMPANO BEACH Calypso Restaurant—460 S. Cypress Road.

Caribbean. This bright little dining room and bar (beer and wine only) has a Caribbean menu that is flavorful, imaginative—and much more. Calypso offers a spin on island food that includes sumptuous conch dishes, Stamp & Go Jamaican fish cakes and tasty rotis stuffed with curried chicken, lamb or seafood. • Lunch and dinner Mon.–Fri. 954/942-1633. $

Darrel & Oliver’s Café Maxx—2601 E. Atlantic Blvd. American. The longstanding institution from chef Oliver Saucy is as good now as when it opened in the mid-1980s. Main courses offer complex flavor profiles, such as the sweet-onion-crusted yellowtail snapper on Madeira sauce over mashed potatoes. Parts of the menu change daily. • Dinner nightly. Brunch Sunday. 954/782-0606. $$$

COCONUT CREEK NYY Steak—Seminole Casino Coconut Creek, 5550 N.W. 40th St. Steakhouse. The second incarnation of this Yankees-themed restaurant swings for the fences—and connects— with monstrous portions, chic decor and decadent desserts. The signature steaks are a meat lover’s dream; seafood specialties include Maine lobster and Alaskan king crab. • Dinner nightly.

Brunch Sun. 954/935-6699. $$$$

RESTAURANT DIRECTORY

Bistro 17—Renaissance Fort Lauderdale Hotel, 1617 S.E. 17th St. Contemporary American. This small, sophisticated restaurant continues to impress with competently presented food.

The menu is surprisingly diverse. • Breakfast, lunch and dinner daily. 954/626-1748. $$ Bistro Mezzaluna —1821 S.E. 10th Ave. Italian.

The bistro is all Euro-chic decor—mod lighting, abstract paintings. It also has good food, from pastas to steaks and chops and a wide range of fresh seasonal fish and seafood.

Don’t forget the phenomenal wine list. • Lunch and dinner daily. 954/522-9191. $$ Café Martorano —3343 E. Oakland Park Blvd. Italian.

Standouts include crispy calamari in marinara sauce and flavorful veal osso buco. Our conclusion: explosive flavor, attention to all the details and fresh, high-quality ingredients. Waiters whisper the night’s specials as if they’re family secrets. • Dinner nightly.

954/561-2554. $$

Canyon—620 S. Federal Hwy. Southwestern. Billed as a Southwestern café, this twist on regional American cuisine offers great meat, poultry and fish dishes with distinctive mixes of lime, cactus and chili peppers in a subtle blend of spices. The adobe ambience is warm and welcoming, with a candlelit glow.

• Dinner nightly. 954/765-1950. $$

Casablanca Café —3049 Alhambra St. American, Mediterranean. The restaurant has an “Arabian Nights” feel, with strong Mediterranean influences. Try the peppercorn-dusted filet mignon with potato croquette, Gorgonzola sauce and roasted pepper and Granny Smith relish. • Lunch and dinner daily. 954/764-3500. $$

Casa D’Angelo—1210 N. Federal Highway, #5A. Italian.

Many dishes are specials—gnocchi, risotto and scaloppine. The marinated grilled veal chop is sautéed with wild mushrooms in a fresh rosemary sauce. A delightful pasta entrée is the pappardelle con porcini: thick strips of fresh pasta coated in a light red sauce and bursting with slices of porcini mushrooms. • Dinner nightly.

954/564-1234. $$

Chima—2400 E. Las Olas Blvd. Steaks. The Latin American rodizio-churrascaria concept—all the meat you can eat, brought to your table—is done with high style, fine wines and excellent service. The sausages, filet mignon, pork ribs and lamb chops are very good. • Dinner nightly. 954/712-0580. $$$

Il Mulino—1800 E. Sunrise Blvd. Italian. This modest, unpretentious Italian restaurant doesn’t attempt to reinvent the culinary wheel. Instead, it dishes up big portions of simple, hearty, flavorful food at extremely reasonable prices. Zuppa de pesce is a wealth of perfectly cooked seafood over linguini in a light tomato-based sauce. • Lunch and dinner daily. 954/524-1800. $

Seafood. Surrounded by views of the Intracoastal, this Old Florida-style restaurant features seafood and selections for land lovers. We love the prime rib. • Lunch and dinner daily.

954/763-2777. $$

Sea Watch—6002 N. Ocean Blvd. Seafood. For a righton-the-beach, welcome-to-Florida dining experience, there’s Sea Watch. Decked out in a pervasive nautical theme, this is definitely tourist country, but it’s pretty and on the beach. The perfect entrée for the indecisive: The broiled seafood medley brochette, with lobster tail, jumbo shrimp and scallops, yellow squash, zucchini, mushrooms and pineapple. • Lunch and dinner daily. 954/781-2200. $$

3030 Ocean—Harbor Beach Marriott Resort, 3030

Timpano Italian Chophouse—450 E. Las

Holiday Drive. American. Now led in the kitchen by Adrienne Grenier of “Chopped” fame, the new-look 3030 has a farm-to-table focus, along with an emphasis, as always, on locally sourced seafood. • Dinner nightly. 954/765-3030. $$$

Olas Blvd., #110. Italian. Sink yourself into oversized booths with elegant white tablecloths and prepare to dive into excellent signature bone-in steaks. The menu includes chops and a diverse array of fresh fish and pasta dishes. • Lunch Mon.–Fri. Dinner nightly. 954/462-9119. $$

FORT LAUDERDALE 15th Street Fisheries —1900 S.E. 15th St.

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HOLLYWOOD Taverna Opa—410 N. Ocean Drive. Greek. Bring all your friends here and order a million mezes (Greek appetizers). Try the keftedes, Greek meatballs, and the lamb chops or snapper, which is filleted at the table. Don’t be surprised when your waiter pulls you up on the table to dance. • Dinner nightly. 954/929-4010.

(Also: 270 E. Atlantic Ave., Delray Beach, 561/303-3602). $$

LAUDERDALE-BY-THE-SEA Blue Moon Fish Company —4405 W. Tradewinds Ave. Seafood. This is one of the best spots in Broward County for waterside dining. Choose from a raw bar and fish nearly every which way, as well as daily, seasonal fish specials. • Lunch and dinner daily. Brunch Sun. 954/267-9888. $$$

Miami-Dade County AVENTURA Bourbon Steak—19999 W. Country Club Drive.

Steaks. Michael Mina’s elegant steak house in tony Turnberry Isle features impeccable service, an encyclopedic wine list and a roster of USDA Prime Angus, Wagyu and Kobe steaks. • Dinner nightly. 786/279-6600. $$$$

BAL HARBOUR The Palm— 9650 E. Bay Harbor Drive. Steaks. The portions are giant, but you’ll surely clear your plate of 3- to 7-pound jumbo Nova Scotia lobster or a tender filet mignon. S&S cheesecake shipped from the Bronx is pure heaven. • Dinner nightly. 305/868-7256. $$$

CORAL GABLES Caffe Abbracci—318 Aragon Ave. Italian. The dining room is handsome and understated, a fitting ambience for Miami’s movers and shakers. That’s just part of the draw of Abbracci, though the regional Italian fare has achieved its own status as some of the best in the Gables. You can’t go wrong with the porcini risotto or the pounded veal chop “tricolore.” • Lunch Mon.–Fri. Dinner nightly. 305/441-0700. $$ La Palme D’or —The Biltmore, 1200 Anastasia Ave. French. Chef Philippe Ruiz emphasizes modern French fare from the southern regions of France, doing so with classic technique and light-handed manner. The portions are relatively small, encouraging five courses, and guests may design their own custom tastings, with a wide variation in price. • Dinner Tues.–Sat. 855/969-3084. $$$$ Pascal’s On Ponce —2611 Ponce de Leon Blvd.

French. When Pascal Oudin ran the kitchen at the Grand Bay Grand Café, his tropical take on French cuisine earned him national acclaim. Now, he offers a more streamlined, but still contemporary, French menu. • Lunch Mon.–Fri. Dinner Mon.– Sat. 305/444-2024. $$$$

WEB EXTRA: check out our complete tri-county dining guide only at BOCAMAG.COM.

2/5/21 4:08 PM

TOGETHER,

we build

a better community in

South Palm Beach County and a

brighter future for the next generation.

Join us at jewishboca.org

or call 561-852-3100 for more information.

Marshall Jacobs GM/COO

Garrett Jacobs CEO, Funeral Director

THE GARDENS OF BOCA RATON CEMETERY & FUNERAL HOME 4103 N. Military Trail Boca Raton, FL 33431 561.989.9190 Thegardens.com

L

ushly landscaped and exquisitely appointed, The Gardens of Boca Raton Cemetery and Funeral Home serves as the final resting place for many generations of loved ones to be laid to rest together in the heart of Boca Raton.

Family owned and operated, under the direction of 25-year industry veteran Funeral Director Garrett Jacobs along with his brother Marshall, The Gardens has flourished since the 22-acre property was acquired in early 2016.

“We are fortunate to be able to handle and honor a loved one’s wishes whether they choose to pre-plan or should the family have an immediate need. Now, all of a family’s end of life needs can be fulfilled easily with the cemetery and funeral home on one beautiful property conveniently located in the center of the community. With the pandemic adding to higher stress levels, emotional and financial strain, as well as the inability for families to grieve together as they “normally” would, we are especially sensitive to these issues that compound an already difficult time in people’s lives. With compassion and understanding, we are available to serve every aspect of the planning by being just a phone call away 24/7,” says Garrett.

“My brother and I both feel a large responsibility to our community to personally watch over families and loved ones through the difficult times when a death occurs, and throughout the following years when family and friends visit to pay their respects at our beautiful facility and grounds. It is an honor for our family to be there for yours,” Marshall says.

SPONSORED CONTENT

“With compassion and understanding, we are available to serve every aspect of the planning by being just a phone call away 24/7”

Save the Date Brice Makris Memorial Picnic

WHEN

WHERE

CHAIRPERSONS

May 15, 2021 11 AM-2 PM

Boca West Country Club

Michelle & John Makris

In honor of Brice Makris’ commitment to save 100 men and women, Hanley Foundation is expanding to South Palm Beach County.

All event proceeds will go toward Hanley Foundation prevention programs to stop substance use disorders before it begins, advocacy programs to bring awareness, and scholarship programs to provide resources for those who cannot afford the financial burden of recovery.

Boca Magazine is the Exclusive Magazine Sponsor.

For more information visit HanleyFoundation.org/events/ email Events@hanleyfoundation.org or call 561-268-2355

Experience

one of America’s  Great House Museums right here in Palm Beach

h e n r y

m o r r i s o n

FLAGLER MUSEUM palm beach, florida

One Whitehall Way • (561) 655-2833

www.flaglermuseum.us

@flaglermuseum #flaglermuseum

We’re hanging in there for you!

The Cultural Consortium of Greater Boca Raton Members: Boca Ballet Theatre • Boca Raton Historical Society and Museum Boca Raton Museum of Art • FAU College of Arts and Letters • Festival of the Arts Boca Florida Intergenerational Orchestra • Friends of Gumbo Limbo Nature Center • The Harid Conservatory Lynn University • Mizner Park Amphitheatre • Primal Forces Productions • Sol Children Theatre Sugar Sand Park Community Center • The SYMPHONIA, Boca Raton • Youth Orchestra of Palm Beach County

For more information visit: ArtsInBoca.org

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GALS & GUYS GO GOLFING AT BOCA LAGO COUNTRY CLUB WHAT: On a gorgeous Saturday in November, Boca Lago Golf & Country Club invited guests to tee off for a round of fresh-air play on its vibrant fairways and greens.

WHERE: Boca Lago Country Club

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AARON BRISTOL

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7 1. Jon Kaye, John Stempel, Dan Dicristofaro and Linda Nigro 2. Guests teed off at Boca Lago’s beautiful golf course.

3. Scott Berger, Glenn Berger, Daniel Compogiannis and Daniel Dicristofaro 4. Rick Clouter, Doug Laird, Rich Somerset and Stewart Finton 5. Lyle and Marisa Herman 6. Tracy Goldrod and Ruth Hargreaves 7. Alex and Josue Rodriguez 8. Christina Karas, Sandy Seller, Dawn Burke and Anne Zuckerman

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MERRY AT BOCA CENTER WHAT: Boca Center was the best place to get into the holiday spirit in 2020, hosting safe and socially distanced activations that included virtual meet-and-greets with Santa Claus, a snow globe workshop with ArtNest, and live music each Friday.

WHERE: Boca Center

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KENNETH APPELBAUM PHOTOGRAPHY INC.

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1. Parents Alison and Armand Guimont with their sons Cameron and Morgan

6. Doug and Jill Chaser with their children Annabelle, Amelie and Andrew

2. Daniel Events set the scene with a beautiful holiday setting for families to enjoy and snap photos.

7. The team from ArtNest helped guests create their personalized snow globes.

3. Wendy Silvia with her children Alexander and Santino 4. Olivia Hollaus and her son Gianluca 5. Guests had the opportunity to enjoy a virtual meet-and-greet with Santa Claus.

8. The Christmas tree at Boca Center 9. Haley LaBrasca and her daughter Willow 10. Eric and Sarah Pengili work on their snow globes.

11. Tom Macy with his daughters Stella, Sloane and Margo

March 2021

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EMPTY BOWLS DELRAY BEACH WHAT: During the holiday season, the Palm Beach County Food Bank hosted its fifth-annual Empty Bowls Delray Beach to benefit thousands of hungry people in our community. Each year, the grassroots event raises money for hunger relief with the message of “eat simply, so others can simply eat.” This year’s reimagined event featured a drive-through pickup for signature soups donated from 30 local chefs.

WHERE: Old School Square

2

3

1. Connor Dodge, Stephanie Dodge and Rep. Mike Caruso 2. Marilyn and Jack Pechter 3. Stephanie Dodge and Lashaundra Highsmith 4. Julia and Jeff Kadel 5. Patty Jones and Marla Garchik

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March 2021

CAPEHEART

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2/9/21 3:51 PM

151 JLBR SUPPORTS BOCA HELPING HANDS BACKPACKS PROGRAM

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WHAT: Members of the Junior League of Boca Raton assisted Boca Helping Hands with its Backpacks program, which provides food-insecure elementary school students with meals for the weekends. Each Friday for the remainder of the 2020-21 school year, 348 children at schools in Boca Raton, Delray Beach and Boynton Beach receive a “backpack in a box” to bring home with six meals, three snacks, two juice boxes and two shelf-stable milks.

WHERE: Boca Helping Hands 1. (L-R) Jacqueline Martin, Heather Roman, Meghan Shea, Renata Wozniak, Kerri Crowell and Tina Kelly

3

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2. (left to right) Jacqueline Martin and Heather Roman 3. (front to back) Heather Roman, Kerri Crowell and Renata Wozniak 4. (clockwise from bottom left) Heather Roman, Renata Wozniak and Tina Kelly

4 March 2021 issue. Vol. 41, No. 3. The following are trademarks in the state of Florida of JES Media, and any use of these trademarks without the express written consent of JES Media is strictly prohibited: Savor the Avenue; Tastemakers of Delray; Tastemakers at Mizner; Florida Style and Design; Delray Beach magazine; Boca Raton, South Florida At Its Best; bocamag.com; Florida Table; Boca Raton magazine. Boca (ISSN0740-2856) is published 8 times a year (September/October, November/December, January, February, March, April, May/June and July/ August) by JES Media. Editorial, advertising and administrative offices: 1000 Clint Moore Road, Suite 103, Boca Raton, FL, 33487. Telephone: 561/9978683. Please address all editorial and advertising correspondence to the above address. Periodicals postage paid at Boca Raton, Fla., and additional mailing offices. Subscriptions: $24.95/6 issues, $34.95/12 issues (shipping fee included for one- and two-year rates). Single copy $5.95. No whole or part of the content may be reproduced in any manner without prior written permission of Boca magazine, excepting individually copyrighted articles and photographs. POSTMASTER: Send address changes to Boca magazine, P.O. Box 820, Boca Raton, FL 33429-9943.

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HOMETOWN HERO

Tim Snow

The George Snow Scholarship Fund has sent more than 2,000 kids to college over the past few decades

— Tim Snow

Written by MARIE SPEED

B

y now everyone knows where Boca’s Ballroom Battle and the annual Cowboy Ball come from. The story behind the charity that started them—the George Snow Scholarship Fund—is also a familiar tale to longtime Boca people. It was Tim Snow and his family

and friends that launched the charity in 1980 to honor his father, George Snow, killed in a tragic helicopter accident in 1980. Since the first scholarship was awarded n 1982, Tim says the organization has helped 2,163 students, and the charity is a much beloved Boca Raton institution. It’s the natural legacy of George Snow and his family, who came to Boca Raton in 1958 when Tim, now 64, was 2 years old.

“My dad came to South Florida to be a high school math teacher at Seacrest High School, now Atlantic High School,” Tim says. “He later went into real estate and construction and did pretty well for himself with the growth of South Florida and Boca Raton, in particular. While he was alive he was always trying to help young people who were trying to help themselves.”

THE TYPICAL SNOW SCHOLAR:

They are all leaders in the schools or their communities. They all have financial need of some kind, and in many cases they have special circumstances or they’ve overcome a major challenge in their lives. We’re just looking for kids who are motivated and, again, who are trying to help themselves and others.

THE NEED:

Tim Snow

Hometown hero MAR21.indd 152

Palm Beach County is an interesting place—you can go anywhere from the affluence of Boca Raton and Palm Beach to the despair of Belle Glade and Pahokee—even some cities

on the coast. There are a lot of people who are struggling. The amazing thing is they are raising these young people—I call them rock stars—who excel in spite of the economic challenges they are having and, in many cases, other major challenges.

HARDEST PART OF THE JOB:

Not being able to help everybody we want to help. …

There’s so much need out there.

It always gets back to a lack of resources.

ON TAP FOR THE FUTURE:

We want to continue to increase the amount of money we are awarding. We don’t just give the students the money; we have a whole array of support services that are designed to increase the students’ chances of success in college and really in their careers. One of the things that I am focused on this year is trying to bring the students back to Palm Beach County. They are all amazing young people, and they are going away to college and most of the time they are getting recruited by these top companies, and they are going to work all over the country.

I would like to try to lead an effort to bring them back here and get them jobs so they can contribute to our community.

It is a whole new thing; we are starting with summer internships with different companies here, which we hope will lead to full-time employment after graduation.

EDUARDO SCHNEIDER

There are a lot of people who are struggling in Palm Beach County. The amazing thing is they are raising these young people—I call them rock stars—who excel in spite of the economic challenges they are having.”

2/8/21 1:41 PM

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Actual Image ORAL REPRESENTATIONS CANNOT BE RELIED UPON AS CORRECTLY STATING THE REPRESENTATIONS OF THE DEVELOPER. FOR CORRECT REPRESENTATIONS, REFERENCE SHOULD BE MADE TO THE DOCUMENTS REQUIRED

BY SECTION 718.503, FLORIDA STATUTES, TO BE FURNISHED BY A DEVELOPER TO A BUYER OR LESSEE. THIS OFFERING IS MADE ONLY BY THE OFFERING DOCUMENTS FOR THE CONDOMINIUM AND NO STATEMENT SHOULD BE RELIED UPON IF NOT MADE IN THE OFFERING DOCUMENTS. THIS IS NOT AN OFFER TO SELL, OR SOLICITATION OF OFFERS TO BUY, THE CONDOMINIUM UNITS IN STATES WHERE SUCH OFFER OR SOLICITATION CANNOT BE MADE. THIS CONDOMINIUM IS BEING DEVELOPED BY ALINA BOCA RATON LLC, A FLORIDA LIMITED LIABILITY COMPANY (“DEVELOPER”). ANY AND ALL STATEMENTS, DISCLOSURES AND/OR REPRESENTATIONS SHALL BE DEEMED MADE BY DEVELOPER AND NOT BY EL AD AND YOU AGREE TO LOOK SOLELY TO DEVELOPER (AND NOT TO EL AD AND/OR ANY OF ITS AFFILIATES) WITH RESPECT TO ANY AND ALL MATTERS RELATING TO THE MARKETING AND/OR DEVELOPMENT OF THE CONDOMINIUM AND WITH RESPECT TO THE SALES OF UNITS IN THE CONDOMINIUM. THE INFORMATION PROVIDED, INCLUDING PRICING, IS SOLELY FOR INFORMATIONAL PURPOSES, AND IS SUBJECT TO CHANGE WITHOUT NOTICE. IMAGE IS ARTIST’S CONCEPTUAL RENDERING. FOR NEW YORK PURCHASERS ONLY, THE CPS-12 APPLICATION FOR THE CONDOMINIUM HAS BEEN FILED WITH THE STATE OF NEW YORK, DEPARTMENT OF LAW (FILE NO. CP18-0136). WARNING: THE CALIFORNIA DEPARTMENT OF REAL ESTATE HAS NOT INSPECTED, EXAMINED, OR QUALIFIED THIS OFFERING. THIS ADVERTISEMENT IS A SOLICITATION FOR THE SALE OF UNITS IN ALINA BOCA RATON: N.J. REG. NO. 19-04-0004. THIS CONDOMINIUM HAS BEEN REGISTERED WITH THE MASSACHUSETTS BOARD OF REGISTRATION OF REAL ESTATE BROKERS AND SALESMEN F-1266-01-01.