Boca Raton magazine April/May 2018

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BARBARA BLOCH

DANIEL BICZYK

Realtor Associate M: 917.647.9009 barbara.bloch@elliman.com

Realtor Associate M: 561.302.2160 daniel.biczyk@elliman.com

1111 LINCOLN RD, MIAMI BEACH, FL 33139. 305.695.6300 © 2018 DOUGLAS ELLIMAN REAL ESTATE. ALL MATERIAL PRESENTED HEREIN IS INTENDED FOR INFORMATION PURPOSES ONLY. WHILE, THIS INFORMATION IS BELIEVED TO BE CORRECT, IT IS REPRESENTED SUBJECT TO ERRORS, OMISSIONS, CHANGES OR WITHDRAWAL WITHOUT NOTICE. ALL PROPERTY INFORMATION, INCLUDING, BUT NOT LIMITED TO SQUARE FOOTAGE, ROOM COUNT, NUMBER OF BEDROOMS AND THE SCHOOL DISTRICT IN PROPERTY LISTINGS SHOULD BE VERIFIED BY YOUR OWN ATTORNEY, ARCHITECT OR ZONING EXPERT. IF YOUR PROPERTY IS CURRENTLY LISTED WITH ANOTHER REAL ESTATE BROKER, PLEASE DISREGARD THIS OFFER. IT IS NOT OUR INTENTION TO SOLICIT THE OFFERINGS OF OTHER REAL ESTATE BROKERS. WE COOPERATE WITH THEM FULLY. EQUAL HOUSING OPPORTUNITY

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elliman.com/florida NEW YORK CIT Y | LONG ISLAND | THE HAMPTONS | WESTCHESTER | CONNECTICUT | NEW JERSE Y | FLORIDA | CALIFORNIA | COLORADO | INTERNATIONAL

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E X TR AORDINARY RESIDENCES BY MANDARIN ORIENTAL

MANDARIN ORIENTAL , BOC A R ATON

VIA MIZN ER GOLF & CIT Y CLUB

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The Residences at Mandarin Oriental, Boca Raton (The Residences) are not developed, sponsored, owned, offered or sold by Mandarin Oriental Hotel Group or any affiliate thereof (MOHG), and MOHG makes no representation, warranty or guaranty of any kind regarding The Residences. The developers and owners of The Residences use the Mandarin Oriental name and trademarks subject to the terms of revocable licenses from MOHG which may expire or be terminated. ORAL REPRESENTATIONS CANNOT BE RELIED UPON AS CORRECTLY STATING REPRESENTATIONS OF THE DEVELOPER. FOR CORRECT REPRESENTATIONS, MAKE REFERENCE TO THIS BROCHURE AND TO THE DOCUMENTS REQUIRED BY SECTION 718.503, FLORIDA STATUTES, TO BE FURNISHED BY A DEVELOPER TO A BUYER OR LESSEE.

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This ad Statem

ding CTLY SEE.

CO NO NS W TR UN UC DE TI R O N

Undeniably, MANDARIN ORIENTAL Via Mizner, a world-class urban resort in the heart of downtown Boca Raton and home to The Residences at Mandarin Oriental, Boca Raton.

Ninety-two stunning residences combine elegance and unsurpassed amenities with the legendary service of Mandarin Oriental.

Ownership includes membership in Boca’s most exclusive and exciting new private club, Via Mizner Golf & City Club.

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BE THE ULTIMATE FAN. Be An Owner.

EXCLUSIVE SALES AND MARKETING BY DOUGLAS ELLIMAN DEVELOPMENT MARKETING

ARTIST’S CONCEPTUAL RENDERING

This advertisement is not an offering. It is a solicitation of interest in the advertised property. No offering of the advertised units to New York residents can be made and no deposits can be accepted, or reservations, binding or non-binding, can be made until a CPS-12 Application is filed with the New York State Department of Law. This advertisement is made pursuant to Cooperative Policy Statement No. 1, issued by the New York State Department of Law. File No. CP16-0074. Tower 105 Residences, A Condominium | 105 East Camino Real Boca Raton, Florida 33432. Tower 105 Residences, A Condominium is being marketed as The Residences at Mandarin Oriental, Boca Raton. Via Mizner Owner III, LLC | 1515 North Federal Highway Suite 306 Boca Raton, Florida 33432.

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So Boca.

So Brilliant.

Discover Boca’s Most Stylish Waterfront Resort The award-winning Waterstone Resort & Marina, Boca Raton’s own AAA Four Diamond boutique hotel, is the place to see and be seen in the City for All Seasons. Featuring two incredible restaurants – Waterstone Rum Bar & Grill and the always elegant Boca Landing Prime Seafood & Crafted Cocktails – this uniquely stylish hotel offers dockside access and spectacular waterfront views. If you truly want to experience the best of Boca, you’re sure to find it at Waterstone Resort & Marina.

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Keeping the Promise Fifty years ago, Gloria Drummond made a promise to bring a hospital — the “Miracle on Meadows Road” — to Boca Raton. Five decades later, that promise is being renewed.

Through the transformational gifts of philanthropists like Christine E. Lynn, Boca Raton Regional Hospital has evolved into one of the premier tertiary academic medical centers in Florida. Her recent largesse and commitment of 15 million dollars to our Hospital will foster an even greater evolution. One where the extraordinary has become the ordinary. Where miracles occur every day, in every place, throughout our organization. Now…and for the next 50 years.

Christine E. Lynn

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WHERE LUXURY MEETS NEW HEIGHTS

SALES GALLERY MONDAY - FRIDAY:10AM TO 5PM

561.396.2787

WWW.TOWER155.COM

This residential development TOWER 155 (“Project”) is being developed 155 Boca Raton Road, LLC ("Developer"), which has a limited right to use the trademarked names and logos of Compson. Any and all statements, disclosures and/or representations shall be deemed made by Developer and not by Compson, and you agree to look solely to Developer (and not to Compson 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. ORAL REPRESENTATIONS CANNOT BE RELIED UPON AS CORRECTLY STATING THE REPRESENTATIONS OF THE DEVELOPER. FOR CORRECT REPRESENTATIONS, MAKE REFERENCE TO THIS BROCHURE AND TO THE DOCUMENTS REQUIRED BY SECTION 718.503, FLORIDA STATUTES, TO BE FURNISHED BY A DEVELOPER TO A BUYER OR LESSEE. These materials are not intended to be an offer to sell, or solicitation to buy a unit in the condominium. Such an offering shall only be made pursuant to the prospectus (offering circular) for the condominium and no statements should be relied upon unless made in the prospectus or in the applicable purchase agreement. In no event shall any solicitation, offer or sale of a unit in the condominium be made in, or to residents of, any state or country in which such activity would be unlawful. This is not intended to be an offer to sell nor a solicitation of offers to buy real estate to residents of CT, ID, NJ, NY and OR, unless registered or exemptions are available, or in any other jurisdiction where prohibited by law, and your eligibility for purchase will depend upon your state of residency. 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. All images and designs depicted herein are artist’s conceptual renderings, which are based upon preliminary development plans and are subject to change without notice in the manner provided in the offering documents. All such materials are not to scale and are shown solely for illustrative purposes.

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Celebrity Flora Evolution meets revolution Exploring the Galapagos Islands, Spring 2019.

Introducing Celebrity FloraSM, the first ship designed and built specifically with the Galapagos in mind. Every space, including the all-suites accommodations, features our innovative outward-facing stateroom concept, getting you closer to the destination than ever before. With every state-of-the-art technology, innovative materials and design—Celebrity Flora is one of the most eco-friendly and environmentally conscious ships sailing the Galapagos today.

Bookings now open.

125 SE Mizner Boulevard, Suite 14, Boca Raton, FL 33432 561-447-0750 TRAVELGROUPINT.COM

All images of Celebrity Flora are artistic renderings based on current development concepts, which are subject to change without notice. Celebrity Flora and Flora are trademarks of Celebrity Cruises. ©2018 Celebrity Cruises Inc. Ships’ registry: Malta and Ecuador

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CONTENTS A P R I L / M AY 2018

›

VO L . 3 8 , I S S U E 4

Features

72

The Boca Interview

In his latest book, controversy magnet—and part-time Palm Beacher—Dr. Mehmet Oz cuts through the noise of miracle cures to trumpet food’s natural healing qualities.

By ALLISON LEWIS

78

Salt Life

Celebrate spring with Palm Beach’s breezy, bright and colorful coastal style.

Photography by BILLY COLEMAN

84

Dinner at Home

Five local residents explain the backstories, recipes and secret ingredients behind their favorite home-cooked meals.

By JILL PAVLOV

92

10 Under 40

A new generation of entrepreneurs is shaking up Boca and beyond— from fitness to apparel, and from the workplace to the theatre.

90

By ALLISON LEWIS

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36

CONTENTS A P R I L / M AY 2018

122

›

VO L . 38 , I S S U E 4

101 38

Departments 22 Editor’s Letter

Restaurants Schmestaurants: Some of the editor’s most enduring culinary memories have originated from her modest childhood kitchen.

By MARIE SPEED

26 The Local

An expert on fish consciousness reveals the inner lives of our gilled friends, a designing woman evolves into a full-fledged artist, and more.

By ALLISON LEWIS, MARIE SPEED, SHAYNA TANEN and JOHN THOMASON

38: Dress Code: You’re covered from

head to toe with spring’s latest fashions.

52: City Watch: Outgoing Delray Beach Mayor Cary Glickstein assesses his legacy, from sober homes to the polarizing development debate.

59 The Biz

Discover a jewelry shop that doubles as an inviting family hangout, the “brittle” baker who reimagined dessert, and a hospital CEO investing in the future of medicine.

By GARY GREENBERG and JOHN THOMASON

67 Feel Good

Run, bike, swim, repeat: The coordinator of Boca’s Women for Tri explains the growing popularity of female triathletics. Plus, the Palm Beach Music Therapy Institute finds the curative effects in rhythm and melody.

By ALLISON LEWIS

101 Backstage Pass

Conversation pieces worth talking about, retro-chic kitchens and other interior design news of note.

Author Lois Cahall’s novel idea for a Palm Beach County Book Festival celebrates its fourth celebrity-studded year. Additionally, our A&E calendar curates more than 30 spring events at Palm Beach County theaters, nightclubs and museums.

By ROBIN HODES

By JOHN THOMASON

By RANDY SCHULTZ

55 Home

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109 Dining Guide

Our review-driven guide to the finest dining in South Florida spotlights Costa Palm Beach, Burtons Grill & Bar and Beg For More Izakaya. Keep reading for a juicy deconstruction of The Office’s signature burger, and a cocktail conversation with a top Delray mixologist.

Reviews by LYNN KALBER

135 The Scene

Caridad Center benefactors raised more than a quarter-million dollars for the beloved health clinic. Elsewhere, the Cultural Council of Palm Beach County revealed the contents of an artist’s drawers.

By SHAYNA TANEN

ON THE COVER: FASHION: Printed gown and handbag from Emilio Pucci; cocktail ring and earrings from Maryanna Suzanna PHOTOGRAPHER: Billy Coleman STYLIST: Katherine Lande/ KL Style Inc. MODEL: Sandy Kacura/MP Mega Miami

160 My Turn

HAIR/MAKEUP: Heather Blaine/ Creative Management

By JOHN SHUFF

LOCATION: Four Seasons Resort Palm Beach, 561/582-2800, 800/432-2335, fourseasons. com/palmbeach

A national epidemic has hit us at home, but its victims should be an inspiration to us all.

April/May 2018

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BOCAMAG COM

14 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

Grandview Public Market

CITY WATCH Stay up to date with the most recent city politics, development, business news and more with Randy Schultz’s twice-weekly City Watch column. For updates delivered straight to your email every Tuesday and Thursday, visit the City Watch tab on our website.

DECONSTRUCTING THE DISH Burger night just got more fun. The C.E.O. Burger, spread with tomato jam, piled with bacon, oozing with cheese and sporting just the right amount of arugula, will break up the monotony. For the recipe to The Office’s highest-salaried menu item, visit bocamag.com/ april-may-2018.

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.

GRAND VIEW AT THE MARKET Buzz about the glittering Grandview Public Market, launched by two of our “10 Under 40” influencers, is well deserved. Our editors took a trip to the market and sorted through the 14 vendors to find their favorites.

Read what you absolutely can’t miss on your next trip there by visiting bocamag.com/april-may-2018.

BOCA LIVE! Ever wonder what the editors of Boca mag sound like? Boca Live!, our newest podcast series, is your chance to hear us in action, interviewing everyone from lovers, artists, chefs and community leaders to everyday folks about the things you care about.

Subscribe on Soundcloud and iTunes and visit bocamag.com/podcasts.

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

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

Ahi tuna poke bowl

FAWNING OVER “FLORA”

C.E.O. Burger from The Office

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Hayley Sheldon, featured on page 32, makes her“artist” debut at the Cornell Art Museum on March 30.

She’ll show her fine-art piece, a gigantic installation of paper dandelions hanging from the second floor down to the first. Boca magazine’s managing editor, John Thomason, will review the entire exhibit on our website in April.

April/May 2018

3/2/18 11:03 AM

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GROUP EDITOR-IN-CHIEF

Marie Speed MANAGING EDITOR

John Thomason ASSOCIATE EDITOR

Allison Lewis WEB EDITOR

Christiana Lilly SENIOR ART DIRECTOR

Lori Pierino PHOTOGRAPHER

Aaron Bristol PRODUCTION MANAGER

Mandy Wynne GRAPHIC DESIGNER/PRODUCTION COORDINATOR

Shari Brown CONTRIBUTING WRITERS

Gary Greenberg, Robin Hodes, Jill Pavlov, Randy Schultz, John Shuff CONTRIBUTING PHOTOGRAPHER

Jason Nuttle, Jerry Rabinowitz CONTRIBUTING ILLUSTRATOR

Russ Tudor VIDEO PRODUCTION/CUSTOMER SERVICE

David Shuff FOOD EDITOR

Lynn Kalber DIRECTOR OF SALES

Lori Gieseking CORPORATE ACCOUNT MANAGER

Bruce Klein ACCOUNT EXECUTIVES

Arthur Crouse Gail Eagle Lindsay Koolis Lorraine Manfre Sandi Selig MARKETING MANAGER

Portia Smith

WILD AND WONDERFUL WOMENSWEAR

EVENTS MANAGER

Julia Jendruczek

GARDEN SHOPS 7050 W PALMETTO PARK RD (AT POWERLINE) BOCA RATON FL 33433 (561) 447 4117

bocamag.com

••••

Boca Raton magazine is published eight times a year by JES Media. The contents of Boca Raton magazine are copyrighted and may not be reproduced without the expressed written consent of the publisher. Boca Raton magazine accepts no responsibility for the return of unsolicited manuscripts and/or photographs and assumes no liability for products or services advertised herein. Boca Raton magazine reserves the right to edit, rewrite or refuse material and is not responsible for products. Please refer to corporate masthead.

April/May 2018

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1000 CLINT MOORE ROAD, #103, BOCA RATON, FL 33487 561/997-8683 (PHONE) • 561/997-8909 (FAX) BOCAMAG.COM MAGAZINE@BOCAMAG.COM (GENERAL QUERIES) PRESIDENT/PUBLISHER

Margaret Mary Shuff GROUP EDITOR-IN-CHIEF

Marie Speed CONTROLLER

Jeanne Greenberg SUBSCRIPTION MANAGER

Shawntia Jones

JES MEDIA PRODUCES:

Boca Raton magazine Delray Beach magazine Mizner’s Dream Worth Avenue Boca Raton Chamber Annual Salt Lake magazine Utah Bride and Groom Utah Style & Design Salt Lake Visitors’ Guide

FLORIDA MAGAZINE ASSOCIATION 2017 CHARLIE AWARDS CHARLIE AWARD (FIRST PLACE) best column (City Watch) best department (Backstage Pass) best overall online presence SILVER AWARD best overall design best overall writing best use of photography best redesign best in-depth reporting (South Florida Rocks!)

BRONZE AWARD best in-depth reporting (Mall Murders) best feature (Robert Did It!) best magazine website

FLORIDA MAGAZINE ASSOCIATION 2016 CHARLIE AWARDS CHARLIE AWARD (FIRST PLACE) best overall magazine best editorial/commentary (City Watch) best custom magazine (Worth Avenue) best overall use of photography SILVER AWARD best department (The Boca Interview) best in-depth reporting best feature design best overall design best overall writing

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••••

April/May 2018

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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.

RICK OWENS CREATURES OF COMFORT LOST AND FOUND ANTIPAST MES DEMOISELLES NILI LOTAN GOLDEN GOOSE

Advertising and event resources

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 sales@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.

Web queries

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

ROYAL PALM PLACE BOCA RATON 561-367-9600 LAS OLAS FT. LAUDERDALE 954-524-2585 DeborahJames.com

Letters

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 fine, reliable resource for residents and tourists. For more information, contact Lynn Kalber (lynn@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.

JAGA bocamag.com

••••

April/May 2018

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Boca Raton magazine is published eight times a year, with in-season single issues and off-season combined issues. If you have any questions or comments regarding our magazine, call us at 561/997-8683. We’d love to hear from you.

Visit us today and experience Palm Beach’s best kept secret for 40 years!

Missing or late issues

Once in a while, production, transportation or the postal service may delay delivery. If you don’t get an issue, or if your magazine is repeatedly late, please call and report your problem to our subscription department at 877/553-5363 or send an email to subscriptions@bocamag.com.

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If you have already paid your bill and then receive a new bill, here’s what you should do: 1. If you have paid your bill within the past four weeks, ignore the new invoice. (The computer simply has not given your account credit quickly enough.)

2. It’s most likely that your payment and our notice just crossed in the mail. Check the date on the notice to see when we mailed it.

3. If you get another bill or renewal notice, call our subscription department at 877/553-5363, or send an email to subscriptions@bocamag.com, and we will straighten out the problem.

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Change of address

PERMANENT: If you are changing your address, send us your complete old address, complete new address, including ZIP code, and the effective date of the change.

You can also leave us a message with your old and new address by calling 877/553-5363.

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FROM THE EDITOR

The Great American Cookbook Home is where the casserole is Written By MARIE SPEED

n this issue we take a look at a few families and their favorite everyday recipes—the ones people often ask them to make. Believe it or not, it wasn’t that easy to find people in Boca who could rattle off a signature dish or two. A venerable cook I know said she didn’t cook that much anymore, and neither did her friends. Younger people at the office google recipes from places like Skinny Taste and Cooking Light; others get those pre-measured delivered kits of ingredients that come with everything you need, and a recipe. And then there are the legions of people who go out. Every.

Single. Night.

That got me wondering: Who is cooking the classics? Is American home cooking slipping into oblivion? Are there whole streets full of houses with nothing but Chardonnay in the fridge and people who order from Delivery Dudes?

I am not buying it. I am not giving up the traditions of my forebears for whom family dinner every night was a given. Of course, it helped that my mother was an adventurous cook; I remember clearly when we went through the curry phase and the fondue phase and the French phase, just to name a few. But I also remember all the ordinary dinners—the easy, plainspoken Fred MacMurray kind of dinners: meat loaf, tuna casserole, the Friday night fish sticks (ugh), the roast beef and chicken and noodles and homemade potato salad. The latter dish, which I am forced to make several times a year on request, is now affectionately known as “crack” in my circle of friends. There is way too much Hellman’s for starters, but no one cares

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about any of these finer points; it is the best potato salad ever conceived by man.

There was also a legendary pot roast, rigatoni to die for, homemade southern fried chicken, and the much-anticipated Sunday night sirloin steak on the charcoal grill now and then if my father was inspired.

My mother also made dumplings and cornbread, French green beans, Welsh rarebit, scalloped potatoes, Thomas Jefferson tomatoes and a whole raft of other dishes I’ve probably forgotten.

There were times she went overboard, at least when it came to the tastes of her three children.

Dinners involving tongue or rabbit or frog legs or any kind of vital organ were scrupulously avoided, as were most fish dishes and anything involving crabs or shrimp (we overcame this later). We were happy dinner guests, but we did have our standards.

These days when I cook (and I cook almost every night) I find myself gravitating to the kind of food she used to make but with a modern twist: leaner meats, fewer carbs, fresh vegetables instead of frozen (she belonged to the Birds Eye cult of the 1950s and ‘60s), and ancient grains instead of shoestring fries.

But now and then that tuna casserole slips into my stove on a weeknight, or I pine for her Welsh rarebit over saltine crackers.

This make me wonder: If we have the Great American Songbook, why can’t we have The Great American Home Cooking book? We have to record these recipes, save them from obscurity, preserve them for the coming generations who may feel compelled to actually cook again.

A book like that would be front and center in my kitchen.

And on page one would be my mom’s potato salad.

April/May 2018

3/2/18 11:13 AM

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3/6/18 9:35 AM

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THE LOCAL

AARON BRISTOL

Read more about Chef Brad Kilgore, Miami’s restaurateur extraordinaire, and nine other savvy South Florida entrepreneurs in the “10 Under 40” feature starting on page 92.

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BY T H E N U M B E R S B O C A C H AT T E R H OT L I S T A RT I S T ENTREPRENEUR M E E T T H E E X P E RT D R E S S CO D E M Y FAVO R I T E D I S H WO RT H T H E T R I P C I T Y WATC H

› › › › › › › › › ›

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BY THE NUMBERS

Bumper to Bumper Full-time residents are breathing a sigh of relief this month. The snowbirds are finally going home. And while we’ll miss the parties, galas and charity benefits, we’ll gladly say goodbye to the traffic.

1905 5,141

Traffic accidents that occurred in the City of Boca Raton in 2017 (And 1,409 of those accidents took place in parking lots.)

Source: City of Boca Raton

4

The number of fatal traffic accidents in Boca Raton in 2017.

Source: City of Boca Raton

The year the Yamato Colony settled in a small town called Wyman, in between Delray and Boca. Entrance to the colony was available by taking what is now Yamato Road.

3.5 The length in miles of Glades Road within Boca Raton city limits.

Source: Traffic and Transportation Management of Boca Raton

-52%

The drop in average daily traffic volume in the Spanish River/ Yamato neighborhood after the city implemented traffic calming techniques.

38,058

Cars that traveled along Military Trail south of Butts Road going both ways on Feb. 1, 2017.

Source: Traffic and Transportation Management of Boca Raton

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BOCA CHATTER

Locals sound off on issues affecting our community.

What is your most useful travel accessory?

“A mini portable steam iron.”

“It’s spring fever...

You don’t quite know what it is you do want, but it just fairly makes your heart ache, you want it so!”

—Mark Twain

—SCOTT GRODY, CEO AND PRESIDENT, SCOTT GRODY TRAVEL

—LONA O’CONNOR, JOURNALIST

5

DAYS IN MAY YOU DID NOT KNOW EXISTED

May 2: Scurvy Awareness Day

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—JOHN SCOTT HUSAK, CREATIVE DIRECTOR, GREEN TIGER AGENCY

THINGS WE LOVE ABOUT MAY

It’s the last chance we have to eat stone crabs until October.

Hurricane season is still a month away.

May 7: National Roast Leg of Lamb Day

Sea turtles are starting to lay their nests at night.

May 10: National Clean Up Your Room Day

••••

5

"I always take snacks to provide fuel for the journey (and double as peace offerings to neighboring travelers) and noise-canceling headphones, because sometimes you need an escape from your escape."

May 5: Naked Gardening Day

May 9: National Lost Sock Memorial Day

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“The Mophie holds enough juice to refresh my phone at least once during a long day looking at lions or visiting Buddhist shrines. The phone is my camera and note-taking device, so I need to keep it powered up.”

It is officially the start of our off-season, so time to plan that Keys trip, make reservations for dinner and happily embrace much less congested roadways.

Memorial Day weekend. On the beach.

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Don’t-Miss Events SHARE OUR STRENGTH TASTE OF THE NATION FOR NO KID HUNGRY WHEN: April 5, 7 to 10 p.m.

WHAT: Led by star chefs Lindsay Autry, Zach Bell, Clay Conley, Julien Gremaud and Tim Lipman, with wine curated

by Master Sommelier Virginia Philip, this overthe-top annual tasting event at the Kravis Center will feature small bites and libations from more than 50 of the county’s top chefs and culinary innovators. All proceeds benefit No Kid Hungry’s work to end childhood hunger in America.

CONTACT: Visit tasteofthenation.org/ palmbeach.

Boca Bacchanal vintner dinner

BOCA BACCHANAL WHEN: April 6-7 WHAT: Boca's beloved food and wine festival.

Guests who attend the exclusive Friday night vintner dinners will experience an intimate five-course meal and interact with both the chef and vintner. Tickets are $325 per person.

The following night’s Bacchanalia is $100 per person and features food from more than 30 local restaurants and world-class vintners, live entertainment and a high-tech auction in Mizner Park. Proceeds from both events benefit the Boca Raton Historical Society.

CONTACT: For more information or to become a member, visit bocahistory.org.

DELRAY AFFAIR

SUNFEST

WHEN: April 13-15 WHAT: Atlantic Avenue is closed to all traffic for the annual Delray Affair.

Spanning 12 blocks from the Intracoastal to Northwest Second Avenue, the event is the largest arts and crafts fair in the entire southeast U.S. Enjoy items from more than 800 vendors, live music and beer gardens. Because of street closures, your best bet for parking will be the parking garages next to the courthouse or at Old School Square, or the lot next to city hall.

CONTACT: 561/2780424

WHEN: May 3-6 WHAT: South Florida’s most iconic music festival will offer 50 acts over four days this year, as well as an arts corridor, along the picturesque West Palm Beach waterfront. Widely recognized as the unofficial kickoff to summer, SunFest will welcome headliners such as Pitbull, Nick Jonas, 311, ZEDD, Logic, Billy Idol, Incubus, Girl Talk, Cake, Rae Sremmurd and Partynextdoor, along with Third Eye Blind, KC & the Sunshine Band, Sublime with Rome, Toots and the Maytals and many more.

CONTACT: sunfest. com

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April/May 2018

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HOT LIST

“Lisette Model” exhibition “Equus” WHERE: Palm Beach Dramaworks, 201 Clematis St., West Palm Beach WHEN: May 18-June 3 COST: $75 ($90 for opening night, with party) CONTACT: 561/514-4042, palmbeachdramaworks.org A horse is a horse, you say? Au contraire, as this equine-assisted psychodrama from playwright Peter Shaffer reminds us. Taking inspiration from a real-life crime in which a 17-year-old boy inexplicably blinded six horses in a small U.K. town, Shaffer’s 1973 mystery attempts to construct a motive.

While plumbing the teenager’s mental recesses, the confounded child psychologist begins to explore his own existential unease.

Themes of religious idolatry, ritual sacrifice, sexual perversion and Greek mythology roll around in the play's thematic hay, which may or may not include mechanized or pantomimed onstage horses. Though its Freudian ideas may sound a bit mothballed, “Equus” retains its hypnotic and provocative hold on audiences, as its 2008 Broadway revival— with a notoriously naked Daniel Radcliffe— reminded us.

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WHERE: Boca Raton Museum of Art, 501 Plaza Real, Boca Raton WHEN: April 23-Oct. 21 COST: $10-$12 CONTACT: 561/392-2500, bocamuseum.org

A smiling, heavyset woman squats like a sumo wrestler on the beach at Coney Island. A performer is captured mid-song in a New York City café, her eyes impassioned, her hair electrified. A grumpy society matron, fur around her neck and shopping bag in hand, scowls at the camera, hidden chins emerging from their enclaves.

These are just a few of the direct and un-retouched images of city life that formed the backbone of photographer Lisette Model’s prolific career. Born in Austria, Model moved to Manhattan in 1937 to pursue photography, where Harper’s Bazaar, Look and Ladies’ Home Journal published her unflinching work. She worked, and taught, until her 1983 death.

Little is known about her life behind the camera—but the work, as this survey reveals, speaks for itself.

Delray Beach Craft Beerfest WHERE: Old School Square, 51 N. Swinton Ave., Delray Beach WHEN: May 11, 6:30 p.m.

COST: $40-$65 CONTACT: 561/243-7922, oldschoolsquare.org

Silk Road Ensemble

WHERE: Kravis Center, 701 Okeechobee Blvd., West Palm Beach WHEN: April 21, 8 p.m.

COST: $35-$139 CONTACT: 561/832-7469, kravis.org In a divided globe, music is the universal language. And the nonprofit Silkroad, started by cellist Yo-Yo Ma in 1998, spreads the messages of unity and cross-pollination that rhythm and melody provide. Its performance platform, the Silk Road Ensemble, is a rotating world-music orchestra of more than 40 players specializing in such esoteric instruments as Chinese short-necked lutes, Armenian double-reed woodwinds and Japanese bamboo flutes. The concerts they play together are as eclectic as their nationalities. At this 20th anniversary program, Ma himself will join 10 fellow-musicians on a diverse docket that includes a Vietnamese lullaby, Syrian improvisations and an avant-garde selection from John Zorn.

A fundraiser soaked in suds, Old School Square’s Craft Beerfest is a playground for grown-ups. Jumbo Jenga, jumbo cornhole and jumbo beer pong games will dot the downtown Delray Beach pavilion and park—competitive diversions best enjoyed with any of the 100-plus craft brews and ciders available for unlimited sampling from national, local, independent and home brewers. It’s a great place to stray from your comfort hops and experiment with a bold stout, a citrusy hefeweizen or a properly bitter IPA, or stick with the copious wines offered at no extra charge as well. There’s an upcharge for pizza and pub bites—and for water, oddly— but c’est la vie. Live and DJ-spun music, a photo booth and a silent auction round out the festivities at this seventh-annual event, whose attendance grows each year.

April/May 2018

3/2/18 11:33 AM

COMING SUMMER 2018: Boca magazine’s Home, Design & Real Estate issue!

Don’t miss out on this special advertising opportunity in Boca magazine’s June/July/August 2018 issue.

Contact us for rates and to reserve your spot.

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3/7/18 10:30 AM

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ARTIST

A Budding Talent

With “Flora,” a Lake Worth prop stylist ascends to new artistic heights

“There’s always so much hope and anticipation when I start a new project, and then it’s over, and by the end of it, you’re like, ‘I’m done, you can tear it down now.’”

— Hayley Sheldon

Floral work by Hayley Sheldon

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H

ayley Sheldon has trouble calling herself an artist. Her website lists her profession as “a visual display maven, installation artist and prop stylist based in South Florida.” She designed window displays for Anthropologie for nearly nine years, but is that “art?” How about the décor she organized for a Norton Museum gala, the weddings she designed for The Breakers, the spreads she styled for glossy magazines?

It’s fair to say Sheldon is a“creative,”that annoying catchall noun for anyone that isn’t working in, say, waste management or long-haul trucking. But does that even mean anything anymore?

As a member of downtown Lake Worth’s Social House, a co-working space of “creativepreneurs,”Sheldon is in good company; other tenants include specialists in“lifestyle photography and content creation”and“holistic wellness coaching and beverage consulting.”

Sheldon, 33, enjoys the charmed life of a multitalented freelancer, working from the confines of the historic Lake Worth Social Cottage, a nearby adjunct to the Social House, where she’s surrounded by foliage and birdsong. On my recent visit, a jumble of seafoam green fabric rested on a worktable; she was on deadline to design a window installation for a stylish bakery in West Palm Beach.

“Rather than looking at a human client, I see the building as my parameter, and problem-solve the building, instead of problem-solve for the human client,”she says.“If people want to get their picture taken in front of it, that’s a win.”

But Sheldon’s next project is about more than winning over a client; it may land her firmly in the category of capital-A artist. She’s one of a handful of sculptors, painters and installers selected for “Flora,” the spring exhibition at the Cornell Museum in Delray Beach (running March 30-Sept. 9). A vibrant, immersive showcase of both blooming and decaying flowers, “Flora” will celebrate fertility and springtime as filtered through curator Melanie Johanson’s cutting-edge, modern-art sensibility.

Sheldon’s piece, which she describes as the largest fine artwork of her career, will take center stage—an installation of paper dandelions in various stages of growth hanging upside down from the atrium.

“The most exciting part is that one of them will have its little puffs blown off, and they’ll be on the wall, so they’ll be going up through the space,”she says.

“I’m really wanting to portray the movement of a gust of wind spreading these up.

“To me, it hits all the bases,”she adds,“because I can use color with the flower, this vivid yellow, [and] there’s also the soft, neutral side of the little fluffs.”

But like many professionals with several projects on the docket, Sheldon will leave herself little time to sit back and enjoy the exhibition.“There’s always so much hope and anticipation when I start a new project, and then you’re in it, and it’s over, and by the end of it you’re like, ‘I’m done, you can tear it down now.’”

April/May 2018

3/2/18 1:48 PM

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ENTREPRENEUR

Sound Healing An inventor helps broker the medical innovations of the future Written by JOHN THOMASON

T

“I really love to help people. It’s not just a statement. When you really are helping people, you get this power [from it], where you become unstoppable. And people want to be a part of that.”

AARON BRISTOL

— Michael Miller

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••••

o paraphrase another entrepreneur, Michael Miller is not only the president of SoundHealth; he’s also a client.

Miller founded SoundHealth, a medical innovation brokerage, in 2010. From a nondescript office building in Boca, it ushers products to market that might save lives.

“I really love to help people. It’s not just a statement,” says Miller, 54. An impresario with an air of cultivated positivity and a creative vocabulary—he describes himself as a “solutionist” and a “practicologist”—Miller is one of the rare Type A businessmen who have little desire to talk about themselves. “What I don’t want to become is a selfish person that eats up all the oxygen in the room, because truthfully, it isn’t really about me,” he says. He’d rather focus on his unique business model, in which developers of medical innovations hire SoundHealth to pitch their products to the pharmaceutical or medical-device companies that could bring them to the marketplace.

So far, breakthroughs in the SoundHealth pipeline include a noninvasive device that can detect atherosclerosis at an early age; a Bulgarian cancer treatment that Miller hopes to expand to other countries; and a simple dispenser engineered to sanitize stethoscopes.

Miller knows that bringing these innovations to market is a long game; peer-reviewed scientific vetting

doesn’t happen overnight. “It is not a fast track to validate anything,” he says. “It takes dollars, it takes people, it takes champions.

“When I look at things, I know I can’t profoundly make an impact right now,” he adds. “That would be an attachment. What I bring to the table is no opinion, no emotion—I don’t have an ego in this stuff.”

Except for Miller’s own invention, which brings us back to the Hair Club for Men analogy. Miller founded SoundHealth as a platform to shepherd his novel male contraceptive device: a cushion that utilizes sound waves to prevent sperm cells from maturing. Miller has been developing the product, known as SoundContraception, for 10 years, and he’s proud of the patents it recently received.

“I invent things that I need,” he says. “But I am such a regular person that what is important to me often is important to so many other people as well.”

After a few words on the cushion, Miller quickly shifts back to the bigger picture— medical innovations to “improve the human condition” on this “whole blue marble.”

“This is an opportunity to put us on the map as the medical innovation hub,” he says. “We don’t have to invent it here—it’s just all passing through here, and I want to capitalize on that. I want to make Florida known for something that’s freakin’ remarkable.”

April/May 2018

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AcAdemics

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locAtioN

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3/1/18 5:16 PM

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THE LOCAL

MEET THE EXPERT

Fishing for the Truth A Boynton-based animal behaviorist makes a case for the inner life of fish Written by JOHN THOMASON

Humans kill between 1 and 2.7 trillion fish per year.

••••

There are 33,249 varieties of fish, more than the combined total of all mammals, birds, reptiles and amphibians.

••••

The smallest fish is a Philippine goby, one-third of an inch.

If you put 300 on a scale, they wouldn’t equal the weight of an American penny.

••••

The largest Atlantic Bluefin tunas outsize the largest tiger, measuring nearly 10 feet and weighing 1,500 pounds.

Source: What a Fish Knows

I

t should come as no surprise that fish reach orgasm when they copulate. What you might not know is that female fish can fake orgasms. They do this, perhaps, to test a mate’s vigor, or because she’s choosy, and is hoping her act of faux pleasure will draw in nearby males.

This is one of countless revelations in What a Fish Knows, a chronicle of fish sentience from Boynton Beach-based ethologist Jonathan Balcombe.“Getting sex in a book is always an important thing,”says Balcombe, 59.“Anytime you can talk about orgasms, let alone fake orgasms, is something that’s intriguing. That’s part of the

favors a breezy prose that mixes scientific studies with interviews, first-person observations and cultural references. He even created a new plural form,“fishes,”which stresses each fish’s singularity more than the traditional “fish.”

“Fishes are individual beings whose lives have intrinsic value,” he writes, and they deserve “inclusion in our circle of moral concern.”His book expands on fascinating studies indicating that fishes display tool use, that they were the first animals to see in color, that they have social lives and engage in democracy, that they experience heartache, stress, joy. They have been proven to

to find anything that a mammal does that a fish doesn’t do.

“For me, that’s the broad takehome message about studying fishes—that they are not deserving of their relegation to the cellar of vertebrate life,” he adds.

“You’ll hear, ‘Oh, you’re a vegetarian, but you eat fish, right?’

Why do we ask that question?

Because fishes are tacitly or even explicitly placed at the bottom rung in our hierarchical thinking, which is too bad.”

Balcombe is a vegan, naturally, and the final section of What a Fish Knows is a passionate plea for why we should stop consuming fishes.

“In any supply-and-demand

“My agenda is to inform and not preach but to hopefully steer people in a direction of thought, consideration and reflection.”

—Jonathan Balcombe

fun of researching and writing a book like this—the discoveries.”

As a doctoral graduate of ethology—aka animal behavior— from the University of Tennessee, Balcombe has spent decades evaluating the ways in which our fellow vertebrates are just like us.

Until recently he was the director of animal sentience for the Humane Society Institute, and his other books include Second Nature: The Inner Lives of Animals and The Exultant Ark: A Pictorial Tour of Animal Pleasure.

What a Fish Knows, published in 2016 from FSG, is his best-selling book yet, and has been translated into a dozen languages. It’s easy to see why: Balcombe

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••••

engage in interspecies play with felines and humans alike; one conservationist describes her relationship with three reef sharks in terms reserved for a beloved pet.

“I started writing this book because I became aware, through my work as an ethologist, that there was some pretty cool science on fishes,”Balcombe says.“It was not too long before I realized that fishes collectively have all of the abilities and capacities known to mammals. They’re not the same— they’re different animals, they evolved in different settings, they look different, they have different challenges. But in terms of how they think, and how they feel, their social lives, their sex lives, it’s hard

economy, demand is the fuel that drives the engine of supply,”he writes.“When we eat fishes, we fund their capture.”

Whether or not it prompts you to rethink your diet, What a Fish Knows provides readers the opportunity to consider fishes afresh. He hopes to bring the same compassion and edification to his next book, which explores the insect world.

“Every species is special,”he says,“and a big part of my book on insects will be to try to generate a sense of wonder in the reader, and a sense that we’re in a complex tapestry of life on earth. It will crumble if we don’t have the biodiversity that we have.”

April/May 2018

3/2/18 12:17 PM

AARON BRISTOL

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THE LOCAL

DRESS CODE

Check It Out Stripes and checks are popping up everywhere this spring

KATE SPADE striped bag, Lord & Taylor, $328 IKE BEHAR men’s button-down shirt, Ike Behar, $175 N°21 shoes, Neiman Marcus Boca Raton, $605

Dress Code Wardrobe Stylist JENNA DEBRINO/ HOT PINK STYLE Assistant Stylist AMANDA MILLER/ HOT PINK STYLE

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••••

April/May 2018

3/6/18 10:32 AM

F I N E J E W E L R Y, U N I Q U E G I F T S & DESIGNER CONSIGNMENT

Boca’s top destination for must have jewelry

and hottest designer consignment!

Insiders know Elies for the best selection in designer jewelry and fashion. Sellers know there’s no faster turnaround in town!

Located in Regency Court at Woodfield, 3011 Yamato Rd. A-18, Boca Raton, FL 33434 Phone: (561) 997-2033 Web: Eliesfinejewelry.net Find us on Facebook

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DRESS CODE

Clear Thinking

The new see-through view is slipping into shoes, bags and accessories this season

TOM FORD slingbacks, Neiman Marcus Boca Raton, $1,250 GIANVITO ROSSI mules, Neiman Marcus Boca Raton, $695 CHANEL wedge, Encore Plus, $150

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••••

April/May 2018

3/6/18 10:32 AM

modern lifestyle concepts MODULAR WALL UNITS and BOOKCASES, available in different sizes, configurations and finishes.

Call us for a free consultation with one of our designers.

CALLIGARIS BOCA STORE 6649 North Federal Highway Boca Raton, Florida 33487 t. 561.756.8463 f. 561.756.8471 info@shopcalligaris.com www.shopcalligaris.com SHOWROOM HOURS: MONDAY - SATURDAY 10am - 6 pm SUNDAY 12pm - 5 pm

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DRESS CODE

May Flowers The floral trend keeps blooming this spring

CHRISTIAN LOUBOUTIN floral sandals, Neiman Marcus Boca Raton, $1,295 SOPHIA WEBSTER white heels, Neiman Marcus Boca Raton, $595 NANCY GONZALEZ clutch, Neiman Marcus Boca Raton, $2,900 FALIERO SARTI grey floral scarf, Deborah James, $306

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THE LOCAL

DRESS CODE

Beach Break

Hit the sand with style this spring

MICHAEL KORS red and blue swimsuit, Lord & Taylor, $122 SOLUDOS slider sneakers, Lord & Taylor, $99 KATE SPADE tote, Lord & Taylor, $198 SINESIA KAROL black and white one-piece swimsuit, Encore Plus, $200 SUNGLASSES, Grove Opticians, $450

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THE LO CAL

DRESS CODE

Island Time Add a little tropical charm with these summer accessories

EUGENIA KIM floppy hat, Neiman Marcus Boca Raton, $475 ERIC JAVITS shoulder bag, Neiman Marcus Boca Raton, $450 IKE BEHAR men’s belt, $95 TRUNKS SURF & SWIM men’s swimsuit, Lord & Taylor, $54 LEXI & ABBIE sandals, Lord & Taylor, $59.99

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THE LOCAL

MY FAVORITE DISH

Arroz con Pollo a conductor, music director and executive director of the entire YOPBC organization.

“I’m extremely proud of the growth YOPBC has undergone, with its four different orchestras, four chamber ensembles, summer music programs and community outreach programs,” Fraley says. Additionally, Fraley is celebrating his 30th year of teaching in Florida. He is the director of bands at Don Estridge Middle School in Boca.

When he’s not playing or directing music, Fraley enjoys yoga, working out, traveling and outdoor activities. Catch the Youth Orchestra’s performance at Mizner Park Amphitheater on Sunday, April 29.

WHERE IT IS: Cuban Café, 3350 N.W. Boca Raton Blvd., Suite B-30, 561/750-8860

AARON BRISTOL

Michael Fraley

SAYS WHO: Michael Fraley WHERE TO FIND IT: Cuban Café WHY IT’S HIS FAVORITE: “My favorite restaurant has to be the Cuban Café in east Boca Raton. This hidden gem has authentic Cuban cuisine,” Fraley says.“My favorite dish is arroz con pollo with fried plantains.

The atmosphere is quiet, never overly crowded, with a small bar area serving excellent drinks. The food is always great, and the fantastic servers always complement a great meal.”

ABOUT MICHAEL: Fraley has been working with the Youth Orchestra of Palm Beach County (YOPBC) since 2010. He was hired as the conductor of the YOPBC’s Symphony Orchestra, one of the group’s four orchestras. His role continued to grow; today Fraley is

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THE LOCAL

WORTH THE TRIP

Amelia Island

Take an immersive nature vacation, no camper required.

Written by SHAYNA TANEN

G

oogle Maps will advise you to take scenic A1A to Amelia Island whether you’re leaving from the Jacksonville airport or driving north from Boca Raton. I like to think this is not because it’s the fastest route but because the drive along the St. Johns River and over Nassau Sound showcases the glittering blue of the Atlantic, and the marshes and coves of Northernmost Florida the way they might have been a century ago.

Along this stretch of AIA near the Georgia border, towering live oaks dripping with Spanish moss emerge from a tangle of cabbage palms, slash pines and scrubby undergrowth. Glimpses of the St. Johns River peek between understated mansions, and the

docks and shipyards along the way hint at Old Florida and the simpler days.

Amelia Island is 13 miles long, the southernmost of the Sea Island barrier islands from Florida to South Carolina. Wide, white sandy beaches and a dense tree canopy define the island, which is home to Amelia Island Plantation and the adjacent historic American Beach, founded as the“negro beach” in 1935, during the Jim Crow segregation days. The Plantation qualifies as a luxury resort, but the vibe is small-town southern, with a little pirate magic (nearby Fernandina was a stronghold back in the day) thrown in for good measure.

The pool deck and some fresh grilling at the Fish to Fork event at the Omni

A kayak ecotour

Left, fine dining at the Omni; right, the harbor at sunset

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Horseback riding on the beach on Amelia Island

WHERE TO STAY

The Omni Amelia Island Plantation Resort is all about vacation luxuries and beach views. The breezy lobby leads out to a multi-tiered pool deck with fire pits, hot tubs, lounges and the Oceanside restaurant.

Led by Chef Daven Wardynski, Omni’s nine restaurants are driven by attention to detail and quality ingredients, with a barrel room (for everything from whiskey to pickling) and greenhouse on site. Omni also boasts two golf courses on the marsh, tennis courts, a spa and Segway tours of the property.

WHAT TO DO

The island is best enjoyed on the sand, or better yet— on the sand on a horse. Amelia Island Horseback Riding offers one-hour rides ($100 per person) along the beach, plus special sunrise and sunset outings that are every bit as dreamy and romantic as they sound.

Peters Point Road, Amelia Island; 904/753-1701; ameliaislandhorsebackriding.com If you had to pay me in Amelia Island shrimp, I’d take them—they’re that good. On May 4-6, the Isle of Eight Flags Shrimp Festival serves up thousands of plump shrimp in all kinds of preparations.

For a more upscale seafood experience, attend the fifth-annual Fish to Fork at the Omni (May 17-20), where regional chefs will cook fish fresh from the docks and compete for best dish.

Shrimpfestival.com For Fish to Fork, call 904/261-6161 With a lovely blend of salt marsh and open sea, kayak tours are necessary outings on the island. Kayak Amelia offers a variety of guided ecotours: a marsh tour through the arteries of the islands, a sandbar hop

along the ocean, a sunset tour and more. They’re all $65 per adult and last about three hours.

904/251-0016; kayakamelia.com

WHERE TO GO

In downtown Fernandina Beach on the northern part of the island, walk along Centre Street and pop into quaint stores, with the zany among them being Pajama Life, a bedtime outfitter. Catch Pajama Dave chatting and sipping a drink at the bar next door—in his pajamas, naturally. The Palace Saloon is as historic as Pajama Dave is unusual. Opened in 1903, it only closed for Prohibition, and today folks can drink a cold one served by their friendly bartender, aka the mayor.

Pajama Life: 12 S. Second St., Fernandina Beach Palace Saloon: 117 Centre St., Fernandina Beach Local artist Casey Matthews suggests leaving Amelia and taking a trip to Cumberland Island, just off the coast of Georgia. Take the ferry over, and hike, bike or walk the beaches and trails and rest your head either in a tent or in the stately Greyfield Inn, originally built by the Carnegie family in 1890.

National Park Service, Cumberland Island: 912/882-4336

Fernandina’s historic Palace Saloon and a statue commemorating the area’s pirate past

WHAT TO EAT

If the proximity to Georgia is giving you Southern feels, then stop at Fernandina’s Gilbert’s Underground Kitchen. Chef Kenney Gilbert of “Top Chef” fame infuses love and slow-cooked barbecue into his menu, loaded with dishes like alligator ribs, Anna’s mac and cheese, smoked brisket and more, all cooked with fresh and seasonal ingredients. This guy cooked for Oprah Winfrey, so, enough said. But beware; Gilbert’s is closed on Tuesdays and Sundays.

510 S. Eighth St., Fernandina Beach; 904/310-6374

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••••

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THE LOCAL

CITY WATCH

Change of Command

Delray Mayor Cary Glickstein is proud of his tenure in the “village by the sea” Written by RANDY SCHULTZ

M O R E C I TY WAT C H

Randy Schultz, former editorial page editor at the Palm Beach Post and a Boca resident, reports on city, county and statewide issues twice a week at bocamag.com.

Catch his popular “City Watch” blog every Tuesday and Thursday for the latest buzz about Boca and beyond.

bocamag.com

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••••

RUSS TUDOR

C

ary Glickstein always wanted to be mayor of Delray Beach more than Mayor Cary Glickstein.

“Some people think having a title like that is such a big deal,” Glickstein says.“It’s not. There’s a certain deference paid to the mayor, but I’m no better than you.”

The job, though, appealed to him a lot.

Glickstein ran in March 2013 because he “didn’t care for the direction in which the city was going.” City Hall was “ineffective,” with “hubris, cronyism and inept management on full display.”The city commission’s approval of Atlantic Crossing three months earlier“stuck in my craw.”

The previous commission also had extended the trash-hauling contract without bidding.

Because of a change in election law since his first race, Glickstein could have sought another three-year term last month and likely would have won.

Instead, he declined.“I think the universe puts you in the right place at the right time. Eventually, it’s time for new energy and new ideas.”

Glickstein brought a unique perspective to the job. After working as a corporate lawyer, he started Ironwood

Properties. At its height, the development company had 70 employees around the state. In Delray Beach, Ironwood built Mallory Square, Town Square and Cannery Row. He sold the company five months ago and has involved himself in private equity ventures and other work.

That CEO perspective clashed immediately with a City Hall culture “so accepting of mediocrity.”City Manager Louie Chapman, whom the commission had hired just before Glickstein took office, would be forced out in July 2014.

Indeed, Glickstein most regrets the“wasted time” while seeking a top-

flight management team.

“We could have done so much more.” Ironically, Glickstein left office just after the arrival of Mark Lauzier, the city manager Glickstein wished he could have had for five years.

Still, Glickstein showed what a supposedly ceremonial mayor can accomplish by force of personality. Though he often went last during discussion, when the commission picked a manager Glickstein led off by detailing raves he had heard about Lauzier from mayors where Lauzier had worked.

The vote might have gone that way anyway, but Glickstein’s argu-

ment made the choice inevitable.

Another example is Glickstein’s work on the city’s most important issue—sober homes.

He was hardly the only player. Former State Sen. Jeff Clemens sponsored legislation in Tallahassee that allowed cities to regulate what had been an unregulated industry.

U.S. Rep. Lois Frankel persuaded a delegation from the Department of Housing and Urban Development to visit and see the proliferation of sober homes. As mayor, however, Glickstein shaped the commission’s response. Relying on his legal background, Glickstein urged restraint— despite community pressure for quick action, any action—until Washington and Tallahassee gave the city backup. Delray Beach then required annual registration of group homes; owners had to justify their continued existence. The city also prevented new homes from clustering near others and filed a federal lawsuit against drug companies and distributors to recover costs of dealing with the opioid epidemic.

“If we had rushed it,” Glickstein says,“We would have failed.”

Outside forces also helped. Among others, insurance companies CONTINUED ON PAGE 142

April/May 2018

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Change It Up Time change, time for change and some fresh spring looks Written by ROBIN HODES

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Architectural in nature and geometric in form, the KO-OK Wood Inlay Screen by Framondi makes for a stunning backdrop, though it hardly fades into the background. Showcasing a different motif on either side, the design is reversible for added versatility. $10,480; artemest.com Recently introduced at the world-renowned furniture show Maison and Objet Paris, the limited-edition Honeycomb Cabinet by Portuguese manufacturer Royal Stranger takes on a personality all its own. $36,800; royalstranger.com The Bubble Curved Sofa, designed by Sacha Lakic for Roche Bobois, has become an iconic design of the brand. Fabricated from a very stretchable, Techno 2D fabric, it’s entirely padded and graciously curved for ultimate comfort. $8,365; rochebobois.com

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••••

A Transformative Experience

R

estoration Hardware has a longstanding reputation as a furniture store and home shopping site.

In a bold rebranding, the corporation recently unveiled its transformation into RH Gallery. At CityPlace, the four-story, 80,000-square-foot compound not only includes three floors of product organized into inspiring indoor and outdoor installations, but also has some nifty bells and whistles, such as a rooftop restaurant, wine vault, tropical gardens and barista bar. A far cry from your average furniture store, RH West Palm is a comprehensive home design destination that also houses RH Design Atelier, an onsite full-service interior design studio.

Just a short drive from Boca, it’s well worth making a day trip. 560 Okeechobee Blvd., West Palm Beach; 561/8046826; restorationhardware.com

April/May 2018

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57 THROWBACK CHIC

Orion Creamer, owner of Big Chill

The nostalgic, ‘50s-inspired Original Size Retro refrigerator by Big Chill features period style with all the modern amenities: a vibrant, powder-coated finish built to last, temperature management system, automatic moisture control, spill-proof glass shelves and an Energy Star rating. Co-created by Colorado-based product designer Orion Creamer, the Retro fridge graces the kitchens of many celebrities. Even superstar chef Rachael Ray has one! $3,395; bigchill.com

Original Retro kitchen in Beach Blue

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Brass is an ideal choice for doorknobs, because it self-disinfects. The ions in the metal have a toxic effect on viruses, eliminating germs within eight hours.

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The South Florida-based architectural firm [STRANG], under the creative direction of Max Strang, FAIA (Fellow of The American Institute of Architects, the prestigious organization’s highest honor) is acclaimed for its ability to create stunning architectural designs while maintaining an acute awareness of the surrounding environment. Released last month, Environmental Modernism: The Architecture of [STRANG] explores his work through conceptual drawings, text and professional photography focused on regional modernist design. Orders placed through the website include the slipcase and will be autographed. $125; strangarchitecture. com

Clocking In David Scherer is an American artist who works in several mediums, bringing an intriguing, distinctive style and energy to his three-dimensional works of art. His Dial 2 Table Clock is colorfully handcrafted with mixed media and

introduces a whimsical and modern feel. $117.99; houzz. com George Nelson, an icon of mid-century modern design, conceived a wide array of timepieces that have become classics. The latest addition, the Fan Clock in American Cherry, is designed with 12 three-dimensional tapered elements of cherry wood that resemble a fan or a flower. $445, vitra.com

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••••

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THE BIZ

18-karat white gold two-flower sapphire and diamond cuff from Jay Feder Jewelers March 2018

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••••

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THE BIZ

PRIME MOVER

All in the Family

Inside Marc and Devorah Feder’s homey but upscale jewelry empire

J

ay Feder Jewelers is not your father’s jewelry store.

Married business owners Marc and Devorah Feder designed the stand-alone building in The Boardwalk shopping center to be elegant yet homey. You’re apt to see a little dog or kid meandering around the pristine display cases of glittering designer jewelry, plush lounging areas,

Marc and Devorah Feder

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••••

and 500-gallon saltwater fish tank exclusively occupied by seahorses.

“I actually wanted sea dragons until I found out they cost $10,000 each,” says Devorah.

“So we settled for seahorses, which are magical, unexpected and fun,”adds Marc.

The same can be said of the store, as the dynamic couple strives to break the

jewelry business mold.

“It’s a snobby, stuffy industry, and it’s ready for a change,”declares Devorah.“We want our store to be luxurious but not pretentious, a warm place where people can come to just hang out.”

Married for 18 years, the Feders have four children, two dogs and three jewelry stores—the original one founded

by Marc’s father Jay in

Denver, a second in New York City near Devorah’s Brooklyn roots, and now their spanking-new flagship on the south side of Boca Raton. They moved to Boca from New York about three years ago after coming here on vacation and falling in love with the place.

“Boca seemed to be such a beautiful and calm city,” recalls Marc.

“We looked around and saw there was no jewelry store with our concept and mentality, and decided to set up shop here.”

It’s a new frontier for the Feders, but they sound up for the challenge.

“We’re not trying to just fit into this community, we’re trying to take over,”says Marc, 40.“And we can do that by giving people the best jewelry-buying experience they’ve ever had.”

Marc is a diamond maven—and he loves to share his knowledge.

“It’s exciting for me to thrill people who generally have no idea what they are looking at until I show them. It’s our expertise that makes the experience meaningful.”

Devorah, 37, says she’s more interested in the fashion and the jewelry than the actual stones.

One of her favorites is a gold bangle by a gypsy designer from the 1920s.

“I like old jewelry because there is history and romance in it,” she says.

“But we have something for everyone.”

AARON BRISTOL

Written by GARY GREENBERG

April/May 2018

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THE BIZ

BEHIND THE BIZ

Brownie Points

Behind an entrepreneurial baker’s crispy, addictive discovery Written by GARY GREENBERG

F 3

Points Weight Watchers assigns to one serving —six pieces— of Brownie Brittle.

6

Months it took for Brittle sales to go from $500,000 to $8 million.

2011 Year Brownie Brittle was launched.

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••••

or Sheila G. Mains, the sweet smell of success is the aroma of baking brownies.

Known better as Sheila G., she’s the Brownie Brittle lady who created an empire from the crusty part of the chocolate treat.“I always loved picking the corners off brownies, but you only get four no matter how big the pan,”she says.“So I set out to recreate that taste and texture.”

Thus the Brownie Brittle was born. And it’s grown into a multimillion-dollar company whose products span the globe.

Like many success stories, Sheila’s blossomed from devastation. In 1992, the divorced mom of two was laid off from a longtime corporate job. She moved from Syracuse, N.Y., to Coral Springs to be near her widowed mother, and tried to figure out what to do.

“I had worked so hard for so many years, I decided I’d do what I loved, and I loved to bake,”she recalls.

Sheila chose to bake brownies from a family recipe. She used to bring them into the office, and everyone always said they were so good she should sell them. So she started doing just that. Business sputtered along until she whipped up some fat-free batches for a client who was on a diet. They eventually found their way into

the mouth of a top Disney World executive, and before long, she landed a contract supplying brownies to the theme park. She had a“good, long run”with them before Disney brought their production in-house.

In 2011, Sheila launched Brownie Brittle. This time, her big break was getting into Costco.

“Sales went from $500,000 to $8 million in six months,”she says.

“Now, we’re in every retailer coast-to-coast along with Canada, Mexico, England, Australia, New Zealand, Japan, Korea … we’re pretty widespread.”

Now 67 and living in Palm Beach Gardens, Sheila says,“It’s nice to make something that people love and puts a smile on their face.”

She’s also got a sweet touch for helping others through charities like Cookies for Kids’ Cancer, Canine Companions for Independence and the Palm Beach County Food Bank, as well as giving talks to aspiring entrepreneurs.

“Every time a new flavor of Brownie Brittle comes out, I get addicted to it,”Sheila admits.“And by working with nonprofits and mentoring, I find that giving is addictive too.”

Sheila G. Mains

April/May 2018

2/28/18 12:39 PM

May is National Stroke Awareness Month

IT’S THE MOST COMPLEX COMPUTER EVER DESIGNED Its wiring contains 100 billion neurons and 100 trillion synapses. It can reason. It can imagine.

It’s the human neurological system. And when the brain and spine fail due to injury or disease, they require a level of medicine that’s only available at a handful of programs nationwide.

They require the Marcus Neuroscience Institute.

With a staff of three neurosurgeons and eight neurologists who represent some of the most respected clinicians in their fields and are trained in treating the most complex of neurological conditions. Technology like intraoperative CT and MRI. Cutting-edge clinical trials. Patientcentered care. All in a $52 million facility that provides all this talent and technology in one place and at one time. The Marcus Neuroscience Institute at Boca Raton Regional Hospital.

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THE BIZ

PERSONNEL PROFILE

Go West

In a year of change for health care in Boca, West Boca’s Mitch Feldman forges on Written by JOHN THOMASON

W

"Most services people would require hospitalization for can be serviced locally and conveniently.

You've got a great range of specialists ...

I think it's a very vibrant medical community."

JASON NUTTLE

— Mitch Feldman

bocamag.com

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••••

ith the pending retirements of Boca Raton Regional Hospital CEO Jerry Fedele and FAU College of Nursing dean Marlaine Smith, 2018 may be remembered as a year of change for health care in Boca Raton.

But beyond these high-profile departures, another health care institution is also undergoing transformations, and they are undeniably positive.

Last year, West Boca Medical Center invested nearly $10 million to expand and improve its operating rooms. The project, which is expected to finish in the final quarter of this year or the first quarter of 2019, will add a sixth operating room to the medical campus and renovate three of its existing rooms. Other improvements recently unveiled at West Boca include a new emergency room specifically for seniors, improved 3D mammography to better diagnose breast cancer, and a state-of-the-art treatment system for enlarged prostates.

These are the latest advancements for this agile and growing campus. For more than 25 years, the hospital has gradually built a medical empire from its western Boca Raton headquarters—including the development of standalone imaging, surgery and pediatric outpatient centers, and an emergency center in Coconut Creek. The main medical campus houses 195 beds and approximately 700 full-time employees, and it continues to be at the forefront of Boca Raton’s expanding health care environment.

“Access to care is very good in Boca Raton,”says Mitch Feldman, the hospital’s CEO.“You have a wide range of services between the two hospitals here,

and Delray Medical Center to the north. Most services people would require hospitalization for can be serviced locally and conveniently. You’ve got a great range of specialists, you have visible and excellent track records for the services that are provided, and you have accessibility through participation in all the insurance plans. So I think it’s a very vibrant medical community.”

One indication of Boca Raton’s pedigreed reputation, Feldman says, is that seasonal residents who formerly would travel elsewhere when they required care not only remain in Boca in season: Many fly south to our hospitals while summering up north.

“Over time, we’ve taken careful measurement of certain services, and have been fortunate enough to add upon those ... things we can provide our community, such as gynecology, oncology and urogynecology,”he says.“We’ve seen the benefits of that. Out-migration, of patients seeking care elsewhere, has now turned into in-migration. That’s benefited our presence in the community and the talents of the practitioners we’ve brought in to fulfill that need.”

Boca Raton has fostered a pipeline of new medical talent eager to work at institutions like West Boca Medical Center.

FAU’s Charles E. Schmidt School of Medicine, still in its infancy, graduated its first class of doctors in 2015, and its reputation continues to flourish.

“Our participation in the Schmidt School of Medicine is only going to elevate the caliber of care over time,” Feldman says.“We’re actively involved in helping to shape the agenda at Florida Atlantic.”

April/May 2018

3/2/18 2:11 PM

THE WAY WE DESIGN:

the Simple, way we deSign: clean lines that make bold statements Simple clean lines that and must function for make bold statements clients’ daily lives. and must function for Clients’ daily lives.

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Before

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The A&E blog at bocamag.com is your go-to source for what to do and where to go in South Florida. At the beginning of each week, award-winning arts writer John Thomason reveals the week’s top picks for music, theatre, film, visual art and special events. Visit throughout the work for cultural news, interviews and insightful reviews of concerts, movies, plays and more.

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Boca Tri Club triathlete Junko Kobayashi

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Give It a Tri Boca’s triathlon club is bringing more women to the sport Written by ALLISON LEWIS

F Junko, “June,” Kobayashi

For more information on Women for Tri or the Boca Tri Club, visit bocatri.com.

or most of her life, Edmonton native Junko Kobayashi—or June, as friends call her—had little need for a pair of running shoes. “I really didn’t like running, but since I started, it was something I kept forcing myself to try and enjoy,” she says.

A competitive, well-rounded athlete adept at cycling, weightlifting and Pilates, Kobayashi was nearly 40 when she began running. She completed her first marathon in Honolulu, Hawaii, in 2008.

A year later, a friend began training for a triathlon, eventually convincing Kobayashi to try it.

In May 2012, she completed her first triathlon in New York.

After moving to Boca Raton nearly five years ago, Kobayashi says she “really missed biking.”

“I happened to find a bike shop where I made a friend who sold me a tri bike, and I think he told me about Boca Tri,” she recalls.

The Boca Tri Club is comprised of triathletes encompassing a variety of ages and levels of expertise.

Men and women participate in group swim, bike and run workouts, races, social events and volunteer efforts. It’s more of a lifestyle than a club, and members encourage and support each other on and off the racecourse.

“It takes commitment and perseverance to train throughout the year,” Kobayashi says. “It’s good to have people push you along and encourage you when you get injured or life happens.

Triathletes, and especially Boca Tri, are a different group of athletes. They are giving, considerate and want to help people by

providing guidance, information, advice and moral support.”

In 2016, she helped launch Boca Tri Club’s Women for Tri program through grant funds from the Ironman Foundation. For some women, entering the triathlon community can be intimidating due to the intense nature of the sport’s swim, bike and run components.

“We decided to create a training/educational program to instruct women on the sport and racing in their first sprint race,” Kobayashi says. “We gathered up coaches, health professionals, sponsors for nutrition [and] gear, and had our whole community involved to help these women.”

The first program was a huge success, and this February marked the fifth season of Women for Tri. “We have had almost 150 women go through our program,” Kobayashi says.

As Women for Tri’s initiative coordinator, Kobayashi does paperwork, writing and budgets in addition to teaching, coaching and mentoring athletes.

“You become a triathlete as soon as you make the decision to try a little swimming, a little biking and then run or walk,” she continues. “As long as you decide your body can handle this kind of exercise, anyone can do it.

You don’t have to do an Ironman, and you don’t have to race right away.

If you just start, you’re doing it.”

Kobayashi biking during a triathlon race

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April/May 2018

2/27/18 3:46 PM

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THERAPY

Music therapy has been proven to reduce depression among seniors.

For Alzheimer’s patients, music therapy can increase awareness of environment and self.

Research (Whipple, 2012) shows that children with autism improve their communication, interpersonal skills and playing abilities through music therapy.

Source: musictherapy.org

PBMTI music therapy session with older adults

The Right Note

Music therapy helps patients stay in tune Written by ALLISON LEWIS

M

usic has always been a part of Bree Gordon’s life.

As a 7-year-old, Gordon’s mom took her to the nursing home where she worked so that Gordon could sing for residents in the lobby. This experience helped Gordon“connect with adults and grandparent generations all through music,”she says.“I didn’t really realize until I got into college how unique that was.”

Gordon says she didn’t feel called to be a teacher or a performer. While researching music careers, she stumbled across music therapy, a field that uses music and rhythm to help individuals connect. Although music therapy has been around since the 1950s, it has only recently taken off. It was used as part of Congresswoman Gabrielle Giffords’ recovery after her brain injury from a gunshot in 2011.

Gordon studied music therapy at Nazareth College in NewYork and the Academy of Neurologic Music

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Therapy at Colorado State University.

“I was really the only person in my class who wanted to work with the elderly,” she says.“I didn’t realize it was such a unique thing to be able to connect with seniors in that way.”

After graduation, Gordon moved to South Florida and completed a six-month internship at Hospice of Palm Beach County working with patients with nerve degenerative disorders: Alzheimer’s, ALS, dementia, Parkinson’s, even stroke survivors.

“I always relied on music as a way to connect or to reach someone, especially when the ability to speak and move the way that they used to was limited,”Gordon says.

“That’s really been the cornerstone that I’ve built a career around: creating positive, successful experiences with others through live music.”

Today, Gordon is a music therapist and managing partner at the Palm Beach Music Therapy Insti-

PBMTI music therapist Bree Gordon

tute (PBMTI) in Palm Beach Gardens, which works with individuals in recovery, seniors, children with autism and Down syndrome, hospitalized patients and others.

Gordon says the goal is to use music to reach nonmusical domains, like the emotional, spiritual, social, physical and communicative.

Although she’s been a music therapist for 10 years now, Gordon says it never gets old. She is always amazed when she sees a patient connect through a music session.

“One of the clearest examples of that … is the experience of working with someone with advanced Alzheimer’s. … For reasons beyond explanation, it’s the music lighting up every area of their brain,” she says.“Not only are they able to sing the correct lyrics, but [they] are able to produce some speech.”

If family is around to witness, the moment is even sweeter.

“Our brains respond to music and rhythm unlike anything else,” Gordon says.

April/May 2018

3/2/18 4:23 PM

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Dr. Y

“America’s Doctor” shares his secret to lasting lifestyle changes, life in Palm Beach and how Food Can Fix It Written by ALLISON LEWIS

ou’ve undoubtedly seen Dr. Mehmet Oz on television dressed in his signature button-down shirt, jacket and pants looking out at his studio audience with that winning, wide-open smile. Someone famous usually accompanies him: Morgan Freeman, Megyn Kelly, Kelly Rowland, Oprah.

In fact, Oprah discovered Oz back in 2004, inviting him on“The Oprah Winfrey Show” as a frequent guest. Her groundwork successfully catapulted him into the spotlight as the go-to guy for the average American in need of health advice.

Almost overnight, Oz created an empire.

His Emmy-winning television program, “The Dr. Oz Show,” centers on what Oz calls “bread and butter” topics: what to eat to feel your best, how to lose weight, how to become the person you want to be. He’s written a series of “YOU” books for every life stage: You: The Owner’s Manual, You: Being Beautiful, You: Having a Baby, You: Losing

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THE BOCA INTERVIEW

Weight. He sits on the faculty at Columbia University. On top of that, Oz is a practicing surgeon at New York-Presbyterian, where he performs heart procedures once a week.

Oz is part doctor, part entertainer—a hybrid that has spawned its share of criticism. His notoriety, along with equivocal claims, such as the 2014 scandal involving “magic” weight loss pills derived from green coffee extract, has given Oz a reputation as the nation’s most controversial physician. In a New Yorker profile, Eric Topol of the Cleveland

Clinic spoke of Oz’s advice as “medutainment,” rather than medicine.

Oz told NBC News that his program is “not a medical show.”

Then there’s the “Oz effect”: Once Oz recommends a product, stores can’t keep their shelves stocked with it.

So just who is Dr. Oz? In an interview with Boca, the part-time Palm Beach resident shares a glimpse of his routine in South Florida, his views on GMO foods and gluten-free diets, and advice from his latest book, Food Can Fix It.

“Don’t think that by sprinkling a little bit of a statin drug like Lipitor on a kielbasa you’ll be OK. Medications are designed to work with diet. Not against them.”

What initially drew you to Palm Beach?

My wife’s [Lisa’s] family had a place in Palm Beach for 60 years. My first exposure to it was when I was in medical school, when my wife and I had just started dating. I went to visit her down on Casa Bendita. I had never seen anything like this in my life. I’m of Turkish origin, I’ve traveled the world—this was just unique. And I fell in love with the place; it’s hard not to. We go down for Christmas or Spring Break. Not too much, but enough to appreciate how beautiful it is.

My wife’s family is the Asplundh family. They probably have half a dozen houses now—different family members have houses on the island.

So it’s easy for us to make that the gathering point whenever we have family holidays.

The best part of Palm Beach may be the restaurants; they’re unbeliev-

BILL INGRAM/THE PALM BEACH POST VIA ZUMA WIRE

Oz delivering a talk at the Gardens Mall in Palm Beach Gardens in 2016

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75 able. If you’re not on the beach, the best part is the restaurants.

The Palm Beach Landmarks Preservation Commission recently approved renovations to your home, Louwana.

What are you most excited about being remodeled?

There’s no question what I’m excited about: the kitchen. My [oldest] daughter, Daphne, she was on “The Chew,” and my wife has a New York Times best-selling cookbook. We’re big food people.

The house is beautiful, built in 1919. I think it’s the oldest Mizner house on the island. But the kitchen is not up-to-date. It’s sort of cramped. So the renovations are going to allow us to redo the kitchen … so we can actually eat in there.

Clockwise from top: Oz cooks with Martha Stewart on “The Dr. Oz Show”; Oz dances with Kelly Rowland on “The Dr. Oz Show”; Louwana, Oz’s Palm Beach estate

What activities do you enjoy when you’re visiting the area?

What I love most is my routine.

If someone is visiting Palm Beach or if they live there, they should definitely do this. I get up in the morning first thing. I grab a grapefruit, ‘cause it’ll tide me over. My wife and I just walk. We just love being on the beach. We see people exercising, staying active, having a good time. It’s very pensive.

One of the special things about Palm Beach is the beaches aren’t crowded. We love the bike trail. From our house, you head straight over west to the Intracoastal and bike along there.

It’s like a playground to me in many ways. People tend to be informal. We certainly are. Friends will say,“Hey, we’re driving by, we noticed the gate’s open, are you guys around?”They’ll come over, and three hours later they’re enjoying flag football on the beach.

Where do you enjoy dining in Palm Beach?

We love Imoto and Buccan. They’re next to each other, and you can eat the food from one [at] the other— that’s a big thing for us. In West Palm, we like Avocado Grill. My wife’s vegetarian, so [are] most of the kids, so it’s an easy place to get vegetarian fare.

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76 “When you walk into a grocery store, you’re walking into a pharmacy. When you can appreciate that power, you respect food. Not just the taste, not just the nutrients, but what the temperature can do, what the aromas can do to your mood. What are the medicinal applications of food?”

Why is food nature’s most powerful medicine?

Nature has ways of protecting itself.

For example, all the colorful fruits and vegetables that you see in the grocery store—they’re not colorful by accident. Those are the colors of powerful antioxidants. Carotene, that’s in carrots. Vitamin C, which is in citrus, is common in South Florida. Vitamin E is found in Brazil nuts. All these powerful foods have colors because they’re protecting themselves from the sun … So when you take those foods and eat them, you give yourself the power of these foods. They’re now converted to you.

We don’t think much about how the animal kingdom and the plant kingdom interact, but as we learn more and more, it’s shocking. Like, elephants on safari will only eat upwind. Because when trees sense that other leaves have been pulled off the branches … their leaves turn bitter immediately. And elephants don’t want to eat it anymore.

That’s the power of food. The most remarkable element of this whole constellation is that you as a consumer have a remarkable ability to heal a myriad of illnesses, chronic issues, mood issues, the inability to sleep, athletic performance. But you

have to pay attention to which foods, how they’re prepared and how often to eat them.

Food Can Fix It is the first book you’ve written in 10 years. Why is now the perfect time to release it?

I wanted science to catch up with what I felt needed to be said. When you walk into a grocery store, you’re walking into a pharmacy. When you can appreciate that power, you respect food. Not just the taste, not just the nutrients, but what the temperature can do, what the aromas can do to your mood. What are the medicinal applications of food?

Historically, doctors used food to heal their patients. And medicine has a hard time quantitating that. It’s easy for me to show that a gunshot to the chest is treated with surgery successfully. Or I can sew a laceration up or treat an infection in your urine.

But proving to you that vitamin C helps with this or that, or that vitamin B12 can help you with sciatic pain—that takes a little time. Now I can actually speak about it more authoritatively.

The gluten-free debate is a big topic in American health.

EXCERPT FROM FOOD CAN FIX IT:

Good food doesn’t have to be boring. Nowadays, people equate fun eating with helpings the size of sand castles and a Friday night date with a log of cookie dough. The flip side is that healthy eating must involve sad violin music playing as you nibble on four nuts and a baby carrot. Over the years I’ve tried to change the narrative about healthy eating, and this has been one of the most frustrating challenges. Can you trust that eating can be good for you and taste good to you? When you believe that both are possible, that’s the real recipe for success.

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Do you think gluten is the enemy?

I think gluten is a problem for a limited number of people. But it’s a marker for a much bigger opportunity. Some people have celiac [disease]—that’s actually a pretty small percentage of the population—or gluten intolerance, which is larger, but still single digits. For people who eat a lot of wheat, they are prone to other problems. They tend to eat things that are on the wheat: the mayonnaise, the cold cuts, the foods that tend to travel along with gluten.

So it’s not just the gluten. It’s the whole constellation of issues.

If you’re not feeling your best, one of the first things you should do is an elimination diet, [which] is cutting out specifically dairy and wheat.

Those two are some of the biggest culprits. By doing that for two weeks, if you feel a lot better, you know you had an issue with one of them. You can add one back and see if you still feel OK—and then you know who the culprit was.

I think when you buy gluten-free foods at the grocery store, you’re often getting conned. Because if you take foods that naturally have gluten in them, and you take the gluten out, then you’ve got to add something back into that food to make it palatable. … So you adulterate the food. And the most powerful foods are the ones that are not changed. …

So overall theme: If you’re going gluten-free, eat foods that are naturally free of gluten—nuts, fish, vegetables, fruits—not foods that have been changed to remove their gluten.

What about GMO vs. non-GMO foods?

GMO foods aren’t the biggest problem, in my opinion. It’s the reasons we [avoid] GMO. If the purpose of

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Would you consider yourself to be more of a medical

BILL INGRAM/THE PALM BEACH POST VIA ZUMA WIRE

You’ve been called “America’s doctor.” How has the term affected you and the Dr. Oz brand, if at all?

You know, that was never my idea. I never called myself “America’s doctor,” ever. I think it’s a little audacious to call yourself “America’s doctor,” but Oprah would call me that. Lisa [Oz] liked the name, and Oprah’s producers were the ones who came up with it. She felt that was a way of defining my advice as being advice that the average person could hear.

I can’t be your doctor because I can’t examine you. But I can give advice to you that a lot of doctors would like you to hear. Especially when I talk about the chronic things we do wrong: smoking, not managing our blood pressure. I do take the information we offer from the major medical associations: American Heart Association, American Cancer Society, doctors’ groups, etc. And I’ve spoken in front of many of these groups. I try to reflect to the patients the advice many doctors would offer them. Or at least provide them insight that will allow the conversation in the doctor’s office to be started at a more advanced level.

MARTIN SLOAN/AVALON VIA ZUMA PRESS

GMO modification is to allow you to apply high doses of toxic pesticides, which are bad for you and for the environment, then I’m not so sure that GMO foods are in our best interest. … Foods are GMO because they were designed to allow us to make more money, after spraying industrial amounts of these pesticides on. And they’re a little bit of a false promise, because they don’t really protect the food supply. Eventually these foods will become resistant to the effects of the pesticides, and you’ve got to make something even stronger.

If you’re making a GMO food that lets the apple not turn brown, that you can slice up and give it to kids so they’ll eat it at school, I’m OK with that. But if you’re doing it for the reason I spoke of earlier, I’m not so approving.

professional or more of an entertainer?

[Pause]. I’m in love with being able to help people. My whole passion, throughout my whole career, is built as a medical doctor, and I still practice once a week.

My whole life has been about empowering people. I spend most of my time thinking about how to marry those two disciplines. But you can’t actually practice medicine on television. You have to entertain peo-

Top: Daphne Oz, a guest and Oz at the 44th Daytime Emmy Awards; Oz speaking about health issues affecting South Floridians at the Gardens Mall in 2016

ple and give them advice … the way you would at a cocktail party.

What’s the secret to making positive lifestyle changes that stick long-term?

You got to love them. If you don’t love what you’re doing, you’re not going to do it for the rest of your life.

That’s why I always tell people not to eat food that’s good for them. Eat food you love that happens to be good for you.

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78 Her color block dress from Escada, earrings from Michael Kors; his white jeans, striped button-down shirt and blazer from Maus & Hoffman

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79 Our coastal style is breezy and bright— all year long

Salt Life PHOTOGRAPHY BY B I L LY C O L E M A N Shot on location at Four Seasons Resort Palm Beach

Embellished dress from Lilly Pulitzer; wood bangles from Mariko All clothing and accessories from stores on Worth Avenue, Palm Beach April/May 2018

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White bikini bandeau from Island Company; Proenza Schouler pleated skirt from Neiman Marcus; cardigan from Amina Rubinacci; sunglasses from Cyril & Dayne; espadrilles from Michael Kors Collection; hoop earrings from Mariko

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Printed gown and handbag from Emilio Pucci; cocktail ring and earrings from Maryanna Suzanna

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82 Striped blouse, floral skirt and beaded necklace, all from Michael Kors Collection

PHOTOGRAPHER: Billy Coleman STYLIST: Katherine Lande/KL Style Inc. MODELS: Hugh Feist/Next Model Management; Sandy Kacura/MP Mega Miami ART DIRECTOR: Lori Pierino HAIR/MAKEUP: Heather Blaine/Creative Management PHOTO ASSISTANT: Miguel Mori LOCATION: Four Seasons Resort Palm Beach, 2800 S. Ocean Blvd., Palm Beach, 561/5822800, 800/432-2335, fourseasons.com/ palmbeach

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83 Swim trunks and terrycloth pullover from Strong Boalt

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Cobbocado Salad Recipe on page 142

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Dinner at Home These family recipes are what’s for dinner on those nights when home-cooked sounds exactly right Written by JILL PAVLOV • Photography by JERRY RABINOWITZ

T

here is a little Norman Rockwell in all of us, especially when it comes to gathering around the table with loved ones and sharing a home-cooked meal, the kind of meal that is practically trademarked by whoever’s cooking it. That special meatloaf you remember from Sunday nights, or a casserole your nanna made. Because food is love, the stories behind the dishes account for just as much of the flavor as the actual recipes.

These five tried-and-true recipes embody that idea—and are classics in each of these families.

Cobbocado Salad

By Charlie Busek, general manager of localgreens

N

ot all prized family recipes are weighed down with extras like a potato chip crust. Some are actually good for you, like the Cobbocado Salad, which Charlie’s friends and family love because it provides all the flavors you crave from a traditional Cobb salad but with an array of amazing health benefits.

The ranch dressing is made with yogurt instead of mayo, so it is much

lower in calories and fat. The game changer for this salad? The red beet egg that tops it. It has a slight pickled flavor and a unique, fun look that differs from a traditional hard-boiled egg. It makes all the difference in a dish known for its uniqueness. One special tip? If you’re on-the-go and don’t have time to cook, this salad is available (as well as customizable) at localgreens!

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86 White Lasagna

By Michael Martin, partner, HMS Educational Services, Inc.

A

nyone who has had food home-cooked by an Italian grandmother knows exactly what food cooked with love tastes like. And that’s exactly what Michael Martin wants his guests to feel when he makes his famous white lasagna, his personal twist on his grandmother’s classic, which he developed when looking for a different approach that would still remind him of his childhood.

The special ingredient is the passion that Michael contributes to the dish, which he claims is what his family and friends feel when eating it. Taking a hint from his grandmother, he says a silent prayer as he thanks the universe for the ingredients he will use in making the dish. Aside from the heart that is put into the dish, the other element that makes this white lasagna special is the source of the ingredients. Avoid processed food and live by the motto,“from nature to the pot”in order to really nail this dish.

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87 WHITE LASAGNA

SERVES 4-6 1 package good quality lasagna 1.5 pounds whole milk ricotta 2 pounds fresh flat or curly spinach, washed, dried and chopped 2 shallots, minced 3 cups shredded mozzarella 3/4 cup freshly grated Parmesan 2 tbsp. chopped fresh parsley leaves Heat a couple tablespoons of extra-virgin olive oil until it begins to quiver. Add shallots and sauté for 1 minute, then add chopped spinach and sauté for an additional 2 minutes.

Remove from heat, place in strainer and press with spatula to remove liquids. Let it sit in strainer while you prepare sauce.

FOR THE SAUCE: 1/4 cup unsalted butter 3 cloves garlic, minced 1 pound cremini or baby portabella mushrooms, thinly sliced 1 medium sweet onion, chopped 1/4 cup all-purpose flour 3 cups whole milk, at room temperature 2 tbsp. minced fresh basil (or 1 teaspoon dried) 2 tbsp. minced fresh oregano (or 3/4 teaspoon dried) Generous grating of nutmeg Kosher salt and freshly ground black pepper, to taste OPTIONAL: Meat lovers can feel free to add their

favorite meat: spicy sausage, chicken or turkey (about a pound of whatever meat you choose, precooked and chopped).

Preheat oven to 350 degrees. Melt butter in saucepan over medium heat. Add garlic, mushrooms and onion. Cook, stirring occasionally, until tender, about 3-4 minutes. Whisk in flour and stir until it begins to brown, about 1 minute.

Slowly add milk, and cook, whisking constantly, until thickened, about 3 minutes. Stir in basil, oregano and nutmeg until fragrant, about 1 minute; season with salt and pepper, to taste; set aside.

In a large pot of boiling salted water, cook lasagna noodles according to package instructions (al dente). Spread 1 cup mushroom sauce onto the bottom of a 9×13 baking dish; top with 1 layer of pasta, slightly overlapping the sheets.

Spread 1/3 of each of the ricotta, the spinach, the mozzarella and 1/4 cup Parmesan. Repeat with second layer, then third. Finish with final “cover” of pasta, topped with remaining sauce and cheeses. Sprinkle generously with fresh cracked pepper. Bake for 35-45 minutes, or until bubbling.

Broil for a couple minutes just before serving, until lightly browned in spots. Let stand 5-10 minutes before serving.

Serve, garnished with parsley and additional Parmesan.

Michael Martin

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88 SPICY BLACK-EYED PEA SALAD

SERVES 4-6 1 can black-eyed peas, rinsed and drained 2 green onions, thinly sliced 1 red pepper, seeded and chopped 1/2 green pepper, seeded and chopped 1/8 cup olive oil 1 tbsp. cider vinegar

1 tsp. sriracha Salt and pepper Place black-eyed peas, green onions and peppers in bowl. Stir in oil, vinegar and sriracha.

Season with salt and pepper. The recipe can be doubled. It can be refrigerated overnight and served cold or at room temperature.

Spicy Black-eyed Pea Salad

By Debbie Abrams, senior VP of public relations, The Buzz Agency

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rowing up in the south, black-eyed peas weren’t just a food staple to Debbie Abrams; they were a lifestyle. And if your knowledge of black-eyed peas doesn’t go past Fergie and will.i.am, here’s a quick definition: Classified as a legume, it’s a medium-sized bean that is white in color with a black dot, which makes it look like a tiny eye, hence the name.

Southerners believe this little legume signifies prosperity, which is why Debbie traditionally serves her salad on New Year’s Eve: to bring everyone good luck for the year. The tradition behind the dish is what helps to make it so popular; as Debbie says, “Look at a southern friend’s social media on New Year’s Day. Bet you’ll see plenty of black-eyed peas!”

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89 Radiatore Chicken Pasta

By Laura Huron, general manager, Max’s Grille

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aura brings us this iconic dish that she shares with her family at Max’s Grille. Radiatore chicken pasta is a medley of flavors that play perfectly together, and is one of Laura’s staples when the cool weather hits.

Each bite tells a story. The goat cheese starts melting as you break into it with your fork, creating a rich, creamy sauce that engulfs the crunch of the broccoli, and is accompanied by juicy chicken. It’s finished off with balsamic sauce that Laura and her family describe as“heaven.”(We were also provided with a low-calorie option for this dish, but Laura’s advice is “skip it. Why ruin a perfect thing?”)

RADIATORE CHICKEN PASTA

SERVES 2-3

PASTA: 8 ounces fresh radiatore or fusilli pasta or 6 ounces dry 1/2 cup balsamic vinegar 1/4 cup pure olive oil 1 tbsp. shallots, minced 3 cloves garlic, minced 2 tbsp. fresh fines herbes* or 2 tsp. dried 3/4 cup hydrated sundried tomatoes**, drained and cut into thirds 12 ounces cooked chicken breast (grilled or roasted) 1/2 cup chicken stock (low-sodium if canned) 1/2 cup (1/2 stick) unsalted butter, cut in 4 pieces Salt and freshly ground black pepper, to taste GARNISH: 4 florets steamed broccoli 2 ounces chevre (goat cheese) 2 tbsp. pine nuts Cook pasta in boiling, salted water until tender but still firm to the teeth (al dente)—2 to 3 minutes for fresh pasta, 5 to 6 minutes for dry. Drain pasta, place in bowl or pan and

cover to keep warm. In small saucepan over high heat, boil vinegar until reduced to 1/4 cup, about 5 minutes; set aside.

In large skillet or sauté pan over medium heat, add oil. When hot, add shallots, garlic and fines herbes. Sauté 1 to 2 minutes, until shallots are tender, not brown. Stir in sun-dried tomatoes, chicken, reduced balsamic vinegar and stock. Bring to simmer. Stir in butter until incorporated. Season with salt and pepper.

Toss hot pasta with chicken sauce. Divide between 2 wide, shallow bowls; garnish each with 2 broccoli florets, a 1-ounce scoop of goat cheese and 1 tablespoon of pine nuts. Makes 3 servings. *Fines herbes is a traditional French mixture of herbs that varies by region of origin. Tekeli uses a mixture of chopped fresh basil, thyme, oregano, parsley and chives. **If using dried tomatoes packaged in a cellophane bag, drop them in boiling water, remove pan from heat and allow to stand in water 2 minutes.

Pat dry with paper towels and slice before using in recipe. For dried tomatoes packed in oil, blot with paper towels and slice.

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90 The Boys’ Favorite Chicken Pot Pie

By Kris Gaspari, volunteer and homemaker

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f the kids approve, it’s an instant winner and a certified go-to for home-cooked meals. Kris Gaspari, along with her husband Chuck and sons Jonah and James, agree that this dish is baked with nostalgia and comfort.

Even though it’s packed with healthy ingredients (shhh, don’t tell the kids!), the cheesiness reminds Kris of TV dinners, bringing back childhood memories for every generation. Kris also has developed a second way to serve the dish for those who don’t want the piecrust. (Or for those who bake it multiple times a week and need to change it up!) You can serve the dish in a ramekin and sprinkle crushed Ritz crackers on top.

Kris Gaspari and sons

SERVES 4-6 2 nine-inch deep-dish pie crusts (storebought, unless you’re motivated to make your own pie crust) OR a sleeve of Ritz crackers 1 whole, cut-up chicken (about 3.5 pounds, skinless, fat removed but still on bone) 5 cups water 1 bay leaf 1/2 large white onion, diced (about one cup) 3 to 4 stalks celery, diced (about one cup) 2 tbsp. light olive oil Salt and pepper 3/4 to 1 tsp. dried sage 3 tbsp. butter 3 tbsp. all-purpose flour 3/4 to 1 tsp. sugar Preheat oven to 350 degrees. Prick the bottom of one pie crust and

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bake approximately 12 minutes or until a light golden brown.

In large pot, bring water to boil. Add chicken pieces and bay leaf.

Reduce heat to simmer for about 10 minutes, so chicken is almost cooked.

Using slotted spoon, remove chicken (leave wings and neck behind to flavor stock) from pot and set aside to cool.

Once chicken is cool enough to handle, cut meat from bone, and into bite-size pieces. Set aside in large bowl.

Drop bones back into stock and continue cooking at gentle boil, allowing it to reduce, so you’ll end up with at least 2 1/2 cups chicken stock.

Dice onions and celery and cook in olive oil and pinch of salt in large

sauté pan over medium heat, stirring occasionally. Add dried sage and pinch ground pepper. Cook until tender and translucent. Transfer veggies from pan to bowl. Carefully strain stock through sieve into large measuring cup or pitcher. Discard bones.

(There shouldn’t be too much fat rising to top of this stock as chicken was skinned and trimmed, but whoever complained about a little schmaltz? It adds more flavor!)

To make roux: Using sauté pan, melt 3 tablespoons butter over medium heat. Once butter has finished bubbling, quickly whisk in flour, 2 teaspoons at a time. Make sure there are no lumps before

adding more flour.

Since Kris does not add sweet veggies like carrots, peas, or corn, this is where she likes to whisk in about 1 teaspoon of sugar.

For thicker base, gradually whisk in about 1 cup of stock. (A runnier base takes about 1 and a quarter cups of stock.)

The base will assume gravy-like texture, and thicken as it cooks. Add seasoned celery and onion mixture. Adjust spices as desired. Next, plop in chicken pieces and cover with base.

Scoop filling into prebaked pie shell, then carefully place second shell on top. Prick holes in crust and place pie on baking sheet on center rack. Bake for 15 minutes or until golden brown.

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South Florida is full of young creative entrepreneurs with big ideas.

Here’s this year’s class and what they’re doing.

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Written by ALLISON LEWIS Photography by AARON BRISTOL

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94 Tim Mark Davis, 28, ARTISTIC DIRECTOR OF NEW CITY PLAYERS

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im Davis’s introduction to theatre started as a dare in eighth grade while studying at Calvary Christian Academy in Fort Lauderdale.

“My dad said,‘If you get up onstage and sing a solo in the school Christmas play, I’ll give you $100.’That motivated me to audition, and I got a part and had a couple of solo singing lines,” he says.“I joke that’s the first time I ever got paid for acting.”

Davis continued acting and performing in high school and college, eventually earning a master’s degree in theatre studies. After college, he and his wife Samantha found out they were expecting. The couple moved home to South Florida, and Davis began teaching high school theatre in Fort Lauderdale. Then, he says, “the theatre company sort of fell in my lap.”

In 2014, Davis launched the New City Players theatre company with three colleagues. In 2015, the company produced “Rabbit Hole” and “Red.” By early 2016, New City Players had its 501(c)(3) certification.

“The nuts and bolts of theatre is not new to me, but running an organization and fundraising and marketing—a lot of things that I enjoy—a lot of that’s been new for me and

“I’m doing a lot of learning and reading and strategizing...trying to grow this thing into a sustainable, not-forprofit theater.” pretty exciting,” Davis says.“I’m doing a lot of learning and reading and strategizing … trying to grow this thing into a sustainable, not-for-profit theater.”

Until 2016, New City Players remained widely unknown to the South Florida theatre world. Things finally took off in 2017, which offered productions of “Twelfth Night” and “True West” and earned a Silver Palm Award for Outstanding New Theater Company.

“We try to find that sweet spot: things that are emotionally dense, things that have the potential to transform people, make them think, make them feel, to make them question their presuppositions,”Davis says.“One of the things I love is getting people in the audience who have never experienced theatre on an intimate black-box scale, where it’s 70 or 80 seats and you’re 10 feet from the actors or less.”

Davis has high hopes for the 2018 season, as New City Players will produce three more productions through spring and summer—including the Pulitzer-winning“Clybourne Park”April 5-22.

“It’s worth it to be the producer and be the director and raise money and market and do all the stuff so that every once in a while you can really dive into a role and spill your guts,”he says.“It’s worth it because it’s meaningful and it’s challenging and terrifying. But keep doing it.”

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95 Nichole Thomson, 35, and Amber Tollefson, 32, FOUNDERS, THE FLAMINGO HOUSE

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s an entrepreneur, sometimes you just have to wing it.

That’s what Nichole Thomson and Amber Tollefson did in 2016 by starting The Flamingo House, a community-based coworking space in Boca Raton.

Both women operated creative businesses out of their homes, Thomson in the strategic planning, market research and creative design industry, Tollefson at her video branding agency, Docu+Brand Creative. But, Thomson says,“We found ourselves growing weary of the isolation and lack of community. We began to share our frustrations with others in the community and realized we were not alone.”

In fact, Forbes estimates that half of American workers will be independently employed by 2020. This means the demand for alternative“coworking”spaces is steadily increasing. Thomson and Tollefson say the term is only 15 years old, but the concept is growing rapidly in places like New York and Los Angeles.

Slowly, it’s trickling down to communities like South Florida.

Thomson and Tollefson researched independent workspace solutions in South Florida. Inspired by flamingoes and their communal nature, they founded The Flamingo House. Their mantra is “Flock, then Fly.” “There were so many like us, part of the independent workforce facing similar challenges yet unaware of a viable solution,”Tollefson says.“We found that by bringing these like-minded individuals together and sharing ideas and resources, our own creativity began to flourish.”

The Flamingo House is membership-based and offers offices, meeting rooms, a welcome lounge, a studio with professional lighting and backdrops, and even a space to host community events.

Independent freelancers, contractors, entrepreneurs and other creatives (also called the“Flock”) can buy a variety of membership packages, which include use of the printing room, Wi-Fi, coffee, networking with other members and, of course, the working spaces.

“We encourage collaboration over competition,”Thomson adds.“Many of our members have acquired new leads or collaborated on new projects as a result of joining the Flock. … We are humbled by the overwhelming amount of positive response we’ve received from the community.”

“There will never be a perfect time to start. There will always be doubt, or naysayers, or some reason not to do it. But if you start to rewire your mind to think, ‘What if I could do it?,’ then the only thing holding you back is you.”

—NICHOLE THOMSON

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Amber Tollefson and Nichole Thomson

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96 Chelsea Williams, 29, and Matt Williams, 36, FROPRO FROZEN SNACK BAR

“I think it’s more than just the snack bar—it’s about making a comeback. It’s my way of being able to, as a guy told me early on in recovery, take your trials, take your tragedies and turn them into triumphs.”

—MATT WILLIAMS

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M

att Williams moved from New York to Boca via Delray Beach to teach almost a decade ago. His routine was to wake up, work out, teach, coach. All the while, he was struggling with alcohol and drug use at night and on weekends.

In May 2010, Matt got a DUI after a car crash in Boca.

That’s when he realized he had a problem.

“I was finally sick and tired of being sick and tired. I reached out for help,”he says.

For 90 days, Matt was in rehab—but he was beginning to run and hit the gym.

Chelsea, his wife, says,“His new channel was definitely toward fitness.”

After rehab, Matt started working for a meal prep company, which inspired him to make his own food.

“Losing everything, starting from scratch, I was making nothing,”Matt says.“It was like, ‘What can I do for myself that I don’t really need to spend money on?’”

He created a snack bar with simple ingredients: natural peanut butter, plant-based protein, oats, raw honey and cinnamon. Matt became a personal trainer and shared the bar with clients. “[The gym] gave us a huge network of people to test the bar. And people just started liking it,”Chelsea says. The taste, Matt and Chelsea agree, is better than any other protein snack bar on the market. But it’s just that: a snack, not a meal.

After a year’s hiatus, the duo took up FroPro as a parttime project. Their first big break came from a juice bar in East Boca, where they sold 100 bars in three days.

“From there it was one more gym, one more store,” Chelsea says.“We kept selling the bar and progressing.”

In June 2016, Chelsea left her job to become FroPro’s first full-time employee. Now, FroPro is available at shops and restaurants in Boca and Delray, Whole Foods, and even in Colorado and Arizona. She continues to run the business side of FroPro while Matt trains private clients in the morning, and shares the bar and his story of sobriety in the afternoons.

“When we get down to it, the most important thing about Matt is his sobriety, and that’s where all this stems from,”Chelsea says.“Ever since he’s shared, people have reached out to Matt either saying,‘I have a problem,’ or asking for help.”

“It’s a nationwide epidemic,” Matt says.“But there’s also the inside of it: Yes, there is recovery, yes there are people doing it, yes it is possible.

“It’s more than just the snack bar—it’s about making a comeback. It’s my way of being able to, as a guy told me early on in recovery, take your trials, take your tragedies and turn them into triumphs.”

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97 Ella Ozery, 27, FOUNDER OF BARBELLA BOX

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or female fitness fanatics, a monthly subscription box filled with exercise gear, snacks and clothing seemed like the ultimate dream. For the past two years it’s been a reality, thanks to Ella Ozery, the founder of BarBella Box, a subscription-based monthly fitness box for women.

Initially, BarBella Box was a “side hustle”for Ozery while she was working full-time at a marketing agency.

“I got bored,”she says.“I wanted to do something to challenge myself.”As a CrossFit athlete, Ozery struggled to find fitness products that aligned with her lifestyle and those of strong, dynamic women. Using her marketing background, she did research for six months, going so far as to poll the women in her CrossFit class to test ideas. After finding her female audience, she began to slowly put BarBella Box together.

BarBella Box, delivered to almost 5,000 subscribers each month, contains four to six items such as accessories, supplements, functional fitness clothing, makeup and workout tips. The value of each month’s shipment is between $80 and $150. But it only costs $49.99 per month, and shipping in the U.S. is free. By December 2016, BarBella became Ozery’s full-time job.

Ozery samples every item before it is added to a BarBella Box. She says companies reach out to her directly, and she also uses social media to hunt for“the next big thing.” In October’s box, the “Chesty,”a sports bra built with collarbone pads to protect the user from bruises, debuted.

This year, Ozery plans to work with more companies to create custom apparel exclusively for subscribers.

“We’ll change the color, the design and more,”she says.

Other plans for BarBella Box in 2018 include working with some big-name CrossFit athletes that Ozery couldn’t disclose at the time of this writing.

Kris Strouthopoulos, 36, FOUNDER OF GIAPENTA LINGERIE

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sk any woman: Finding a good bra is not that easy.

Kris Strouthopoulos decided to change that.

Strouthopoulos worked several years in retail management for a luxury bedding company, listening to women share their love of a“life-changing” temperature-balancing fabric that helped them sleep better at night.

“The message resonated with me,” Strouthopoulos says.“I thought, ‘If they’re getting such an amazing benefit all night long, why not get the same benefit during the day with something that’s worn close to your body?’”

She began asking women around the world how their intimates could be made better.

“We got lots of feedback,”Strouthopoulos says, and created Giapenta, her locally based luxury brand specializing in lingerie, sleepwear and bodysuits.

Each bra in the Giapenta collection is lined with TempPro Performance fabric to keep women feeling great day and night. Just touching the fabric, you can feel the coolness, Strouthopoulos says.

“TempPro [fabric] is proactive. So before you even get to the point of overheating or sweating, it works to cool your body down,” Strouthopoulos says.

TempPro works the opposite way, too.“As soon as you start to get cold, it releases that stored heat to warm your body up,”she adds.

Strouthopoulos spent countless hours with her designers refining every garment detail, from the TempPro fabric lining to the strap adjustors—which she moved to the front, where women could adjust them more readily.

Another design unique to Giapenta is the crossback bra.

“Our London X Back [bra] is a patent-pending crossback design,” she says.“It feels great, it’s really supportive and the ‘X’ back keeps your shoulder straps in place so they’re not falling down.”

Each item is offered in a variety of vibrant colors and styles.“We’ve named each piece of the collection after places that mean something to our team,”she says.

Strouthopoulos hopes to expand Giapenta; for now, the brand is available online and at select boutiques in the Hamptons, Texas and South Florida.

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98 Chris Vila, 41, and Kristen Vila, 36, GRANDVIEW PUBLIC MARKET

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alm Beach native Chris Vila is a husband, a contractor and a home chef—the kind who yearned to get ingredients locally but all in one place.

He couldn’t find one, so he decided to start his own food hall.

Food halls are trending in places like Miami (Brickell City Centre, Wynwood and Aventura, with two opening in South Beach), but for West Palm, this is the first. Chris’s vision, Grandview Public Market in West Palm’s Warehouse District, has 14 vendors and is modeled after Chelsea Market in New York.

“I love the idea of repurposing spaces and not building new,”he says.“I love the history and story each building tells and giving [them] new life by modern standards. I think it’s important to be authentic and use authentic spaces.”

Chris partnered with Three Kings Restaurant Group, a New York-based hospitality company that opened three concepts at Grandview: Clare’s, a chicken stand; The Corner, a Detroit-style pizza parlor; and Little Red Truck, which supplies everything beverage-related. Everything else is local: Celis Produce, Crema, Grace’s Fine Foods, Olive Oil of the World, Poké Lab Eatery, Rabbit Coffee, Zipitio’s.

The Incubator is a community-based rotating space that is rented out monthly by locals to cook, create or tackle a project.“Come in and pickle for a month,” Kristen says.

“What I really love [about the Incubator] is that it’s community-oriented. It’s meant to rotate.”

Additionally, the Loading Dock has four long communal tables, plus additional seating and lounging areas.

Live music and programming is held throughout the week,“anything from book club to knife skills to steel drums to hummus-making courses,” Kristen says.“We want it to be something that’s organic and natural.”

Several nonfood establishments are also on location at Grandview. There’s Quinn, a specialty home goods store; the Living Room, a cozy indoor space for hanging out; Studios Etc. gym; and even a space for “experiential retail,” as Kristen calls it.

“We started to talk to people and realized there was so much untapped talent; it was much bigger than just a market,”she adds.“There were vendors who took ownership of their shops and came together to collaborate and build this community.”

“We want to have a positive impact on the community by providing a place for people to come together. It’s casual and inviting and has a little something for everyone.”

—CHRIS VILA

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99 Brad Kilgore, 31, MIAMI RESTAURATEUR EXTRAORDINAIRE

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rad Kilgore first found himself in a kitchen as a sixth-grader washing pots and pans. But he never really left. He has worked at Alinea and L20 in Chicago and Azul and J&G Grill in Miami. By 2015, Kilgore opened his first South Florida venue, Alter, in the Wynwood District. Brava by Brad Kilgore, his second restaurant, soon followed.

“I am constantly looking for something new to put out there,” he says.“The thought of making something new and exciting that no one else has experienced is what keeps me driven.”

The menu at Brava changes annually so diners can experience different cuisines. Last year’s menu was all French dishes; this year’s menu is entirely Italian flavors.“Surprising guests with beautiful presentations, interesting textures and delicious flavor combinations is my fun at work,” he says.

Kilgore will add two restaurant concepts to Miami’s Design District later this year: Ember and Kaido.

Ember will be on the ground floor, and Kaido will open directly above.

Each kitchen and dining room will have its own design aesthetic and experiences.

Kilgore describes Ember as a “new American grill”inspired by barbecue made famous by his hometown of Kansas City, Mo., and Kaido as a smaller venue and cocktail lounge heavily influenced

by Asian cuisine.“I’ll be taking inspiration from all my travels and experiences and partnering with a world-class bartender (Nico de Soto) to create beautiful and experiential cocktails,” Kilgore says of Kaido.

If that isn’t enough, Kilgore received Food & Wine’s “Best New Chef in America”award in 2016—a lifelong goal finally fulfilled.

“I didn’t know I was even on their radar!”he says.

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“It’s a tough industry but extremely rewarding to see people truly enjoy your craft. If this is something you want to pursue, then go full force and never look back.”

—BRAD KILGORE

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Contemporary Tapestries and Carpets April 24 - October 21, 2018

Kehinde Wiley, Gypsy Fortune Teller [detail], 2007, Jacquard tapestry. Courtesy Magnolia Editions, Oakland, CA.

In Mizner Park, 501 Plaza Real, Boca Raton 561.392.2500 | BOCAMUSEUM.ORG BocaMuseum_brm0418.indd 1

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The mAe represents a diverse world of emerging and mid-career fine and decorative contemporary artists.

Open Wednesday through Sunday with featured exhibitions every first Friday of each month.

Sips and nibbles served.

The Fine Art of Living with Art

BRENDA GORDON “IN FROM THE NORTH” 48” X 72” OIL ON CANVAS

SUSAN ROMAINE “HAVEN” 30” x 24” OIL ON LINEN

Search, Enjoy and Purchase Art at maefineart.com

ALEXA SNYDER “GRAND AGENOUILLE EN ROUGE” 36” x 36” ACRYLIC ON CANVAS 170 NE 2ND AVENUE, DELRAY BEACH, FL 33444 | 561.403.5549

GALLERY HOURS: WEDNESDAY & THURSDAY 12-9 | FRIDAY & SATURDAY 12-10 | SUNDAY 12-9 | MONDAY & TUESDAY BY APPOINTMENT mAe Boca/Delray 02/18.indd 1 MAE_Brm0418.indd 1

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Miami City Ballet April/May 2018

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TAKE 5

Lois Cahall

The founder of the Palm Beach Book Festival turns another page Written by JOHN THOMASON

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alm Beach County has more festivals than chilly days. But book fairs are another story, relegated in the past to Miami and Broward County. West Palm Beach’s Lois Cahall set out to fill this void four years ago, and is gradually building her Palm Beach Book Festival into a signature cultural event for the Palm Beaches. Cahall, herself a successful author—of the Bloomsbury-published novels Plan C: Just in Case and Court of the Myrtles—launched the festival in the Norton Museum auditorium in 2015. Two hundred and fifty people attended.

“Now we’ve tripled and probably will quadruple at the Palm Beach County Convention Center [on April 14], though I’ve promised to keep the event intimate,” Cahall says. The 2018 edition will welcome Dan Rather; young-adult author Kwayme Alexander; and W. Bruce Cameron, the author of A Dog’s Purpose.

Cahall has a third novel in the works and a résumé of national magazine credits. A Manhattan transplant with ties to the movie industry, her colorful encounters with Harvey Weinstein, which she revisited in a 2017 Palm Beach Post column, are worth a read.

But she’s most excited about propelling the Palm Beach Book Festival forward. She has partnered with Palm Beach Day Academy to start a Young Readers of Palm Beach Book Festival, with Pahokee kids as the invited guests.

“I’d like to see a scholarship for at least one child who reads, dreams and hopes but doesn’t even know there’s a big world beyond the Belle Glade sugar fields,” Cahall says.

“I’m blessed with the golden Rolodex. It took years to earn it.”

Was it a challenge to schedule A-list names for the inaugural year of the festival?

I’m blessed with the golden Rolodex. It took years to earn it. I just picked up the phone and literally called Manhattan author friends and said,“I miss you. Come

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down here for a dinner party,”and it turned into a book festival. James Patterson said,“You’re in it now, kid,”and he wasn’t kidding. There’s no going back.

Who is the typical Palm Beach Book Festival-goer?

We have such an array

of festival-goers I think the tourism department might do backflips.

Last year our audience included a diversity of folks ages 18-80. Fifty percent of our audience came from out of state with about 20 percent of the in-state coming from outside of Palm Beach County.

How do you wind up with these prominent authors each year?

I try to pick annual themes. Last year was “Reinvention of Oneself.”

This year—and based on mass shootings, hurricanes, fires, sexual misconduct and political misconduct—is“Finding Grace, Dignity and Humanity in a Time of Worldwide Crisis.”

I have a chance to be a real voice to Palm Beach County—whether Democrat or Republican—and that doesn’t mean beating up on our president, whose residence is a stone’s throw from our event. It means having a voice to spread love and a positive message. Dan Rather, for“What Unites Us,”is this year’s honoree.

Has your success as an author factored into your ability to run a literary festival? Or does each require a different side of your brain?

It’s my biggest demon. I’m a writer full-time, and that space that my creative brain once occupied to roam freely and create is eaten up by running a full-time operation— committees, press, PR, councils, schools, marketing, inquiries from the public nationwide and the list goes on. I have promised myself this summer to finish my book!

You wrote an excellent column about your past experiences with Harvey Weinstein.

How important is the “MeToo” movement—and do you think it will inspire lasting change?

I’m sad, as are many mutual friends, about Harvey. We all knew him to be naughty but not to be a rapist. I think the bigger issue in patriarchal industries is twofold.

It’s about powerful harm and sexual harm. But yes, we’re making strides now as women. My dear friend Erica Jong said to me,“The only thing that will solve the longterm problem is greater awareness on the part of men and an understanding that empathy can be an important masculine trait. As long as men associate masculine power with grabbing and dominating, we have no hope of change.”

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IF YOU GO WHAT: Palm Beach Book Festival WHEN: April 14, 10 a.m. to 5 p.m.

WHERE: Palm Beach County Convention Center, 650 Okeechobee Blvd., West Palm Beach COST: $75-$100 CONTACT: 561/429-4008, palmbeachbookfestival.com

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Now-Sept. 9

April 4

April 5-22

April 6

“FLORA” at Cornell Museum, 51 N. Swinton Ave., Delray Beach; $8 adults, $5 seniors and students; 561/243-7922, oldschoolsquare.org. The Cor-

THE WEIGHT BAND at Crest Theatre, 51 N. Swinton Ave., Delray Beach; 8 p.m.; $57-$92; 561/243-7922, oldschoolsquare.org.

“BE HERE NOW” at Theatre Lab at FAU, 777 Glades Road, Boca Raton; 7:30 p.m. Thursdays to Sundays, 3 p.m. Sundays; $35; 561/297-6124, fauevents. com. This Florida premiere

“HARP VS. HARP: EDMAR CASTANEDA AND GREGOIRE MARET DUO” at

nell Museum’s spring group exhibition of floral-based art runs the gamut from fresh growth to lovely decay, including a walk-through installation in which two artists will transform a gallery space into an outdoor wonderland.

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More than just a tribute to legendary Americana group The Band, The Weight Band features former Band musicians including Jim Weider, along with Band songwriters and associates, who perform iconic numbers such as “Up on Cripple Creek,” “The Weight” and “Ophelia.”

from prolific playwright Deborah Zoe Laufer (“The Three Sisters of Weehawken”) charts the serendipitous, life-changing meeting of two lost souls: a cynical and underpaid office worker and an artist who creates masterpieces out of garbage.

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Arts Garage, 94 N.E. Second Ave., Delray Beach; 8 p.m.; $30-$45; 561/450-6357, artsgarage.org. Harp virtuoso

Castaneda, known for his ability to draw lush colors and dynamics from an often overlooked instrument, joins harmonica maestro Maret, whose skill on the soulful mouth organ has earned comparisons to Stevie Wonder, for this one-of-a-kind partnership.

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April 13-15

April 13-22

April 18

April 18

DELRAY AFFAIR in Downtown Delray Beach; 10 a.m. to 6 p.m. Friday and Saturday, 10 a.m. to 5 p.m.

Sunday; free; delrayaffair. com. Whether it’s a vibrant

“THE MERRY WIVES OF WINDSOR” at Studio One

ISRAELFEST at Mizner Park Amphitheater, 590 Plaza Real, Boca Raton; 5:30 to 9 p.m.; free; 561/3937700, myboca.us. The

BANFF MOUNTAIN FILM FESTIVAL WORLD TOUR at

watercolor, a quirky sculpture or a funky artisanal clock, the 56th annual tradition of the largest arts and crafts festival in the Southeast U.S. specializes in the eclectic and the whimsical, traits that help define the Delray mystique.

Theatre at FAU, 777 Glades Road, Boca Raton; 7 p.m.

Fridays and Saturdays, 2 p.m. Sundays; $22; 561/297-6124, fauevents. com. Womanizing men,

including the play’s boorish protagonist, Sir John Falstaff, get their much-needed comeuppance thanks to a pair of colluding mistresses, in this rarely staged William Shakespeare comedy produced by FAU’s theatre department.

Jewish Federation of South Palm Beach County hosts this celebration of the 70th anniversary of the State of Israel, complete with live music, children’s activities and a community showcase amid a patriotic atmosphere of blue and white.

Crest Theatre, 51 N. Swinton Ave., Delray Beach; 7 p.m.; $18; 561/243-7922, oldschoolsquare.org. This

unique cinema tour features exhilarating and provocative selections of mountain sport and environmental films from the flagship Mountain Film Festival hosted annually in Banff, Alberta.

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April 6-15

MIAMI CITY BALLET PROGRAM IV at Kravis

“THE FANTASTICKS” at

Center, 701 Okeechobee Blvd., West Palm Beach; 7:30 p.m.; $25-$105; 561/832-7469, kravis. org. “Concerto DSCH,” a

riveting company premiere

by Alexei Ratmanksy, closes Miami City Ballet’s season alongside two George Balanchine masterpieces: his transformative “Apollo” and his 34-dancer waltz “La Valse.”

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Willow Theatre at Sugar Sand Park, 300 S. Military Trail, Boca Raton; 8 p.m.

Fridays and Saturdays, 2 p.m. Sundays; $25; 561/347-3948, willowtheatre.org. Featuring a boy, a

girl, two scheming fathers, a mime and a mysterious bandit, this eccentric but tuneful romance became the world’s longest-running musical, playing for 42 years straight.

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April 7

BLUEGRASS in the PavilOLEG FRISH at Boca Black “THE BODYGUARD” at Kraion at Flagler Museum, Box, 8221 Glades Road, vis Center, 701 Okeechobee 1 Whitehall Way, Palm Suite 10, Boca Raton; 2 Blvd., West Palm Beach; Beach; 3 p.m.; $35; p.m.; $25-$35; 561/483$28-$68; 561/832561/655-2833, flaglermu7469, kravis.org. Grammy 9036, bocablackbox.com. seum.us. The Gibson BrothThis animated Russian Award-winning R&B singer ers, a farm-raised sibling band with deep bluegrass roots; and Blue Highway, an acclaimed Tennessee quintet whose members have earned a collective 26 international music awards; co-headline this 13th-annual event.

actor, singer and television personality is known for his global oeuvre, performing in 24 languages. His Black Box matinee will feature swing, jazz and musical-theatre favorites from the American and international songbooks.

April 19

April 20

AN EVENING WITH CHRIS BOTTI at Kravis Center, 701

“NATIONAL GEOGRAPHIC LIVE:” MIREYA MAYOR

SPAM ALLSTARS at Arts Garage, 94 N.E. Second Ave., Delray Beach; 8 p.m.; $20-$30; 561/4506357, artsgarage.org.

at Crest Theatre, 51 N. Swinton Ave., Delray Beach; 7 p.m.; $25 adults, $5 students; 561/243-7922, oldschoolsquare.org. This decorated explorer and former NFL cheerleader has earned the nickname “the female Indiana Jones,” winning acclaim for her primatology work and Emmy-nominated wildlife correspondence for the National Geographic Channel.

Deborah Cox stars in this romantic musical thriller based on the 1992 movie.

Songs by Whitney Houston frame the story about a former Secret Service agent hired to protect a celebrity from a stalker.

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April 18

the most acclaimed trumpeters of his generation, with his four most recent albums climbing to No. 1 on the U.S. jazz charts. His latest, Impressions, featuring covers ranging from Chopin to Gershwin to R. Kelly, secured the 2013 Grammy for Best Pop Instrumental Album.

April 10-15

1 “Flora” 2 The Weight Band 3 Delray Affair 4 Miami City Ballet 5 Chris Botti 6 Mireya Mayor 7 Oleg Frish 8 Blue Highway 9 “The Bodyguard”

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Okeechobee Blvd., West Palm Beach; 8 p.m.; $25$105; 561/832-7469, kravis.org. Botti is one of

April 8

With players hailing from Texas, Illinois, the Dominican Republic, Cuba and Canada, this Miami-based fusion band is a melting pot of influences. Turntable-based improvisations combine with Latin, funk, hip-hop and dub sounds to form what the group calls an “electronic descarga.”

April 21

April 21

MARTY ALLEN AND KARON KATE BLACKWELL

at Mizner Park Cultural Center, 201 Plaza Real, Boca Raton; 7:30 p.m.; $40-$60; 844/672-2849, miznerparkculturalcenter. com. Veteran comedian Al-

len toasts his 96th birthday on his favorite place—the stage of a comedy venue— where he’s been plying his durable trade since 1950.

He’ll perform alongside his pianist wife, Blackwell.

JESSICA KIRSON at Boca Black Box, 8221 Glades Road, Suite 10, Boca Raton; 2 p.m.; $35-$45; 561/483-9036, bocablackbox.com. This

award-winning comedian and podcast host is known for playing a wide variety of characters onstage. Such diversity had led to appearances everywhere from Nickelodeon to Howard Stern, while accruing more than 2.5 million views on her YouTube page.

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April 21

April 21-22

April 23- Oct. 21

April 23- Oct. 21

April 27

ADAM FERRARA at Crest Theatre, 51 N. Swinton Ave., Delray Beach; 8 p.m.; $47-$67; 561/243-7922, oldschoolsquare.org.

HATSUME FAIR at Morikami Museum and Japanese Gardens, 4000 Morikami Park Road, Delray Beach; 10 a.m. to 5 p.m.; $15 adults, $10 children; 561/495-0233, morikami. org. Celebrating the first bud

“NOMADIC MURALS: CONTEMPORARY TAPESTRIES”

NICK CARONE: “SHADOW DANCE” at Boca Raton

LUCAS BOHN: “LESSON PLANS TO LATE NIGHT” at

Affable actor and comedian Ferrara is a staple on latenight as well as prime-time television, having hosted the U.S. version of the motoring series “Top Gear” and starring in 50 episodes of the hit FX dramedy “Rescue Me.”

of spring, the 39th annual festival is the Morikami’s grandest annual shindig, transforming the tranquil grounds into a combination of bustling marketplace and county fair complete with two stages of nonstop entertainment.

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at Boca Raton Museum of Art, 501 Plaza Real, Boca Raton; $10-$12 museum admission; 561/392-2500, bocamuseum.org. In this

group exhibit, contemporary artists famous for working in other mediums—including Chuck Close, William Kentridge and Kara Walker—try their hands at tapestry, creating motley and monumental works in a medium that dates back to Pharaonic Egypt.

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Museum of Art, 501 Plaza Real, Boca Raton; $10$12 museum admission; 561/392-2500, bocamuseum.org. A peer of pioneer-

ing abstract expressionists like Jackson Pollock and Mark Rothko, this underrated artist toiled in the dark side of abstraction, founding a studio school and selling to major museums on the strength of his tempestuous, enigmatic paintings and drawings.

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Willow Theatre at Sugar Sand Park, 300 S. Military Trail, Boca Raton; 8 p.m.; $20; 561/347-3948, willowtheatre.org. This inno-

vative one-man multimedia show combines storytelling and visual images to document Bohn’s transition from elementary-school teacher to national touring comedian.

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April 28 YANNI at Coral Sky Amphitheatre, 601-7 Sansburys Way, West Palm Beach; 7 p.m.; $65-$254; 561/7958883, westpalmbeachamphitheatre.com. The po-

larizing New Age keyboard virtuoso celebrates the 25th anniversary of his best-selling landmark album Live at the Acropolis by re-creating its 10 tracks complete with a full orchestra.

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April 28-29

May 1-6

BOCA BALLET THEATRE SPRING BALL at Countess

“SOMETHING ROTTEN!”

de Hoernle Theatre, 5100 Jog Road, Boca Raton; 7:30 p.m. Saturday, 2 p.m. Sunday; $40; 561/995-0709, bocaballettheatre.org.

The centerpiece of BBT’s spring festival is Christopher Fleming’s timely ballet “Play Ball!,” a joyous battle of the sexes between 1940s baseball teams. The program also includes Artistic Director Dan Guin’s “Voyage Classique.”

at Kravis Center, 701 Okeechobee Blvd., West Palm Beach; 7:30 p.m.; $28-$68; 561/832-7469, kravis.org. A struggling the-

atre artist in 1595 England, frustrated with continually being outshone by rival William Shakespeare, visits a psychic, who intuits a new genre—the musical— which serves as his golden ticket in this ingenious, self-reflexive comedy.

May 2-13 “GOLDA’S BALCONY”

at Mizner Park Cultural Center, 201 Plaza Real, Boca Raton; 7:30 p.m.

Wednesdays to Saturdays, 2 p.m. Sundays; $39-$49; 844/672-2849, miznerparkculturalcenter.com.

This acclaimed solo play by William Gibson, chronicling Golda Meir’s ascension from Russian immigrant to American teacher to Israeli prime minister, holds the mantle as the longest-running solo show in Broadway history.

May 4-13 “SHORT CUTS 8” at Willow Theatre at Sugar Sand Park, 300 S. Military Trail, Boca Raton; 8 p.m. Fridays and Saturdays, 2 p.m. Sundays; $25; 561/347-3948, willowtheatre.org. The Playgroup returns to the Willow for its eighth-annual program of short comedies, dramas and “surprises” spanning no more than 10 minutes each.

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April 27-28

April 28

KEVIN NEALON at Palm Beach Improv, 550 S. Rosemary Ave., Suite 250, West Palm Beach; $25; 561/833-1812, palmbeachimprov.com.

ALBERT CUMMINGS at Funky Biscuit, 303 S.E. Mizner Blvd., Boca Raton; 8 p.m.; $15-$35; 561/3952929, funkybiscuit.com.

This longtime character actor spent nine years on “Saturday Night Live,” most of them behind the anchor desk of “Weekend Update.”

He has cultivated a low-key, nuanced, dry-as-a-martini brand of comedy best expressed by the title of his sophomore Showtime special, “Whelmed … But Not Overly.”

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This frenzied electric blues guitarist, a staple of the venerable record label Blind Pig, has released eight albums to industry acclaim, including an endorsement from B.B. King and tour gigs with Johnny Winter and Buddy Guy.

1 Yanni 2 “Something Rotten!”

3 Hatsume Fair 4 “Nomadic Murals: Contemporary Tapestries” 5 The Huntertones 6 Kevin Nealon 7 Tito Puente, Jr.

APRIL 15-19 � SYMPHONIE FANTASTIQUE Berlioz: Symphonie Fantastique Ravel: Piano Concerto In G Borenstein: If You Will It, It Is No Dream Aldo López-Gavilán, Piano.

Here’s a peek at our upcoming lineup M A S T E R W O RK S SERIES

Nielsen: 4th Symphony The Inextinguishable Shostakovich: Symphony No 5 • Chausson: Poème Gershwin’s iconic opera Porgy & Bess • Debussy: La Mer Dvorak’s most beloved Symphony No 9 From The New World Ravel: Tzigane • Stravinsky: Violin Concerto Rimsky-Korsakov: Capriccio Espagnol

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M O V IE S A ND M USIC SERIES: D IS N E Y ’ S S T U DIO , THE N IGHTM ARE BE F O R E CHRISTM AS

May 5

May 5

THE HUNTERTONES at Arts Garage, 94 N.E. Second Ave., Delray Beach; 8 p.m.; $15-$20; 561/4506357, artsgarage.org. This

TITO PUENTE, JR. at Crest Theatre, 51 N. Swinton Ave., Delray Beach; 8 p.m.; $55-$65; 561/243-7922, oldschoolsquare.org. Tito

dynamic Ohio sextet with a horn-driven sound makes its Arts Garage debut.

Saxophone, Sousaphone, trumpet and trombone lead the way in this group’s fluid approach to genre, which hopscotches between jazz, funk, rock and soul.

Puente, Jr. flawlessly carries on the musical legacy left by his father with charm and grace. Be prepared to mambo the night away as he leads his vibrant band in a high-voltage celebration.

A S P E CIA L PRESEN TATIO N O F T H E V IE N NA BO Y S’ CHO IR

RESERVE TODAY!

SUBSCRIPTIONS ARE AVAILABLE & SEATS ARE FILLING FAST! VISIT WWW.SOUTHFLORIDASYMPHONY.ORG OR CALL (954) 522-8445.

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3/2/18 4:06 PM

Enjoy mouthwatering cuisine, signature cocktails, world-class live entertainment at Delray’s premier seafood restaurant.

OPEN FOR LUNCH & DINNER DAILY | HAPPY HOUR 4:00 – 7:00 PM LIVE ENTERTAINMENT TUESDAY – SUNDAY

Doo Wop Night Tuesday 8:00 to 10:30 p.m.

Sinatra Night Sunday 8:00 p.m. to 11:00 p.m.

Orson Whitfield Wednesday 8:00 to 11:30 p.m.

Friday 8:30 p.m. to 12:30 a.m.

Saturday 8:30 p.m. to 12:30 a.m.

An evening of Sinatra music featuring Marco Turo.

Renowned singer and piano player, Orson Whitfield, entertains the buzzing crowd.

Acoustic Guitar Sunday 11:00 a.m. to 2:00 p.m.

Blues Night with Atlantic Blues Band Thursday 8:00 to 11:30 p.m.

For reservations, visit TheAtlanticGrille.com or call 561-790-8568.

Gift cards are available at TheAtlanticGrille.com/GiftCards Located at The Seagate Hotel | 1000 East Atlantic Avenue, Delray Beach

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CO S TA PA L M B E AC H R E V I E W B U RTO N S G R I L L & BA R R E V I E W B EG FO R M O R E I Z A K AYA R E V I E W M I XO LO G I S T S P OT L I G H T BOCA CHALLENGE D ECO N S T R U C T I N G T H E D I S H

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Costa Palm Beach

150 Worth Ave., Second Floor, Palm Beach, 561/429-8456 Written by LYNN KALBER

From bottom: Moroccan lamb stew, gambas al ajillo and chicken Escalope

PARKING: Valet or on the street HOURS: Lunch, Mon.Sat., 11 a.m. to 3 p.m.; dinner, Mon.-Wed., 5 to 10 p.m., Thurs.-Sat., 5 to 11 p.m.; brunch, Sun., 11 a.m. to 6 p.m.

PRICES: $16-$55 ($55 is for dinners served for two; $48 highest for individual portion dish) WEBSITE: costapb. com

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mixture and three large dollops of citrus yogurt sitting on top of a rich brown sauce. Each part was good but not heavily spiced, and it was all lined up on the plate—not a traditional stew by any means.

The lamb and the tender minced beef were appealing, but the parts were superior to the whole.

The chicken Escalope, breasts coated with breadcrumbs and lightly fried, was lost under the arugula. I’ve seen this before and don’t understand the attraction of having the greens hide the main dish. The chicken here was somewhat bland, again with no spices tasted except for a lot of salt and pepper. Mediterranean cuisine

is notable for the inventive use of herbs and spices, not enough to knock your palate off its perch but enough to sizzle your senses. That wasn’t the case with these dishes.

Dessert was brown butter cake made with lemon zest and lots of honey. It wasn’t too sweet; it was perfect. The citrus yogurt wasn’t needed; the lemon zest sticks were enough.

It’s possible that Worth Avenue food tastes run bland, although that hasn’t been my experience with other restaurants there. With entrées this expensive, herbs and spices need to knock on Costa’s door.

Executive Chef David Valencia

AARON BRISTOL

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or more than a year now, the white bricks and navy blue accents of Costa Palm Beach let you know this “modern Mediterranean” restaurant has its roots in Spain, France, Italy, Greece, Turkey, etc. That said, I’ve eaten many meals in all of those countries, and Costa is more modern than Mediterranean.

Arriving on a Wednesday night for a 6 p.m. dinner, we found the valet service closed and the elevator nonfunctioning. Not a great start where, for a price, your every need is supposed to be met.

Our first dish, the gambas al ajillo, was the best dish of the night.

The menu said it was made with U8 shrimp (colossal-sized), but unless they were chopped up—and really, what’s the point then?—we didn’t see colossal. Still, the zesty chili garlic sauce is one I’d gladly serve with a lot of dishes, or buy to take home. With grilled bread, this appetizer disappeared quickly.

The oysters from the raw bar are $1 each here, every day, so we ordered a dozen. I mixed the accompanying harissa sauce and the cocktail sauce at our server’s suggestion, and he was right: The result was a beautiful sweet/slightly spicy/thick mix that highlighted the oysters’ sweetness.

A house-made squid ink linguini with lobster, shrimp and octopus in a tomato broth looked intriguing, and the pasta was a proper al dente. But overall it was an underwhelming dish, with very little oomph to the sauce or the seafood. (Oomph is a technical review term, by the way.)

I hoped for more with the Moroccan lamb stew, but what I got wasn’t a stew. There were two very good lamb chops, half a sweet cipollini onion, five ovals of calamari pasta with minced beef inside, a somewhat bland lentil

April/May 2018

3/5/18 9:33 AM

THAT’S THEM WAVING

GOODBYE. Since 1992, Truluck’s has been proud to offer the freshest Florida Stone Crab, direct from our fisheries.

Better move fast; Stone Crab season ends May 15!

Here’s to hos pitality.

BOCA RATON 351 Plaza Real 561 391 0755

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Burtons Grill & Bar 5580 N. Military Trail, Boca Raton, 561/465-2036

B Clockwise from bottom: Mediterranean risotto, Key lime pie, crab cakes and salmon romesco

PARKING: Parking lot HOURS: Mon.-Thurs., 11:30 a.m. to 10 p.m.; Fri.-Sat., 11:30 a.m. to 10:30 p.m.; Sun., 11 a.m. to 9 p.m.

PRICES: $13.95$35.95 WEBSITE: burtonsgrill.com

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urtons Grill & Bar looks like the other newbies springing up by the dozens in South Florida: tall, industrial chic (aka noisy) ceilings, a large bar with big TVs and (very good) bartenders, rustic wood accents and furniture. And the other thing: a line out the door.

Once you sit down—reservations will help—and go through the menu, you’ll see why this place is a bit different. For one, it has a lot of specific non-gluten and Paleo dishes, as well as a “B Choosy” kids’ menu. It’s not your ordinary kids’ menu; it’s fairly large and allows parents to create a dish: Pick a protein, then pick four sides, etc.

Great concept.

Burtons knows all this because this is the chain’s 14th location, and the first Florida venue. The others are in South Carolina and parts north, where these are standard features. Since opening last October, the word has obviously spread about the 1) great service

and 2) really good food. Our final thought: When is the second Burtons opening in the county?

But I digress. Back to the food.

Definitely order the General Tso’s cauliflower. It’s not a Chinese dish, but it is finger-licking good in a Thai chili sauce and ginger aioli. It’s a bit spicy, very tender and gone too soon.

Most entrees are available in half or full portions, which earned high marks from those who ordered and found more than enough food. On the Paleo menu is a pan-seared salmon, cooked through but not dry, on a bed of greens (lettuce, carrots) with romesco (nut- and red pepper-based) sauce and charred tomato salsa. The salmon was moist enough that the sauce/ salsa weren’t needed but were a rich accompaniment. The single crab cake in the half portion was all crab. Indeed, it barely held together because of that—a good problem to have.

The other two fish dishes were slightly bland. The fried fish sandwich (haddock) with pickled onions, fried pickles, sriracha and griddled bun was tasty but not off the charts.

Same with the day’s market catch, pompano, which was properly grilled but needed some spice.

We needed to make up for that with desserts, and we struck gold.

The towering, gooey square of chocolate-on-chocolate cake carried by careful servers all night was now our own.“This is not for people who are tentative about chocolate,”a friend muttered through a sweet mouthful.

It was moist and rich, with fresh whipped cream. Our“piece”of Key lime pie was a round, creamy, tart pie concoction surrounded by graham cracker crust, so every bite had some crust, too.“This is the best I’ve ever had,”said the table’s hardened Key lime pie expert.

We’d go back just for the desserts. And the cauliflower. And crab cake. And drinks. We’re hoping for that second location soon.

AARON BRISTOL

Written by LYNN KALBER

April/May 2018

3/5/18 10:22 AM

“IF YOU M A K E GR E AT i ta l i a n FOOD T H E Y W IL L COM E ” Offering Complimentary Transportation To & From Area Hotels Open For Dinner Nightly Private Rooms Available for Parties of 6–45 499 East Palmetto Park Road, Boca Raton • 561-393-6715 www.trattoriaromanabocaraton.com TrattoriaRomana_brm1216.indd 1

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Beg For More Izakaya 19 S.E. Fifth Ave., Delray Beach, 561/563-8849 Written by LYNN KALBER

Clockwise from bottom: kimchi fried rice, uni pasta, Beg for More gyoza and takoyaki

I F YO U G O PARKING: Street or parking lot HOURS: 11:30 a.m. to 2 a.m.

PRICES: small plates and yakitori, $3-$19; larger plates, $24-$32 WEBSITE: begformoreizakaya.com

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ou won’t forget the name of this Japanese restaurant— nor will you forget its menu of dishes you won’t find in sushi shops.

Izakaya means a type of pub, one that focuses on small plates as well as a large sake, whisky and beer menu. You won’t find sushi here, and that’s OK. There are all kinds of tastes to explore in this colorful dining room. Red and yellow parasols and lanterns sway, a collage of Japanese illustrations cover one wall, and small tables allow diners to squeeze in and still have a good chat.

Japanese street food hit U.S. streets in a big way a few years ago; the first Beg For More opened in 2014 in Fort Lauderdale. This Delray venue opened in late 2017, also from owner Surissada So-

thiwanwongse. Born in Thailand, she moved to South Florida in 2010. Her menu was created from favorite childhood meals spiced up with American tastes.

Try the takoyaki—octopus balls—which are, as they say, big in Japan. The six pieces come out piping hot. The scattered strands of black seaweed and katsuobushi (dried bonito) flakes on top are more than decorative; together with the Takoyaki sauce (Japanese barbecue and mayo combo), they add a light crunch and rich, fishy bite to the fried dough balls stuffed with imitation octopus. It tastes like the real thing.

The crispy salmon tacos (four to an order) were not very spicy despite the spicy mayo drizzled on top, but that didn’t matter: The fried taco shell adds a nice crunch

and flavor, the salmon is fresh, and the topping of cabbage/lettuce, tomato, onion and avocado is both beautiful and delicious.

Along with more than 20 small plates and salads, there are 16 variations of yakitori (food on skewers) and eight large-portion dishes ranging from simmered duck with bok choy and rice to uni ikura pasta with angel hair, salmon teriyaki and kimchi fried rice. We went with the large rice bowl, which could serve four as a side dish. The heat here is the spicy, addictive kimchi with cabbage, scallions, tendrils of bacon and a fried egg’s yolk adding flavors that seep throughout.

It’s easy to fill up quickly here— you don’t have to beg for more food. But we will beg for another visit soon.

April/May 2018

3/5/18 9:34 AM

R I S TO R A N T E

For 34 years the family tradition continues...

DISTINGUISHED RESTAURANT OF NORTH AMERICA

AUTHENTIC ITALIAN CUISINE NEW ELEGANT OUTDOOR PATIO AVAILABLE PERFECT FOR AFTER DINNER DRINKS + CIGARS

Open daily for dinner and lunch (M-F) and special events for parties of 6-150. Live music nightly.

6750 North Federal Highway, Boca Raton | 561-997-7373 | www.ArturosRestaurant.com

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DINING GUIDE Palm Beach County BOCA RATON

AARON BRISTOL

Abe & Louie’s—2200 Glades Road. Steakhouse. 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 uber-creamy 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. $$$$

Scallops from Casimir French Bistro

Arturo’s Ristorante —6750 N. Federal Highway. 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. $$$ Biergarten—309 Via De Palmas, #90. German/

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

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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. $$

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 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. $$$ 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) $$

Brio Tuscan Grille —5050 Town Center Circle, #239. Italian. The Boca outpost of this national chain does what it set out to do—dish up big portions of well-made, easily accessible Italian-esque fare at a reasonable price. If you’re looking for bruschetta piled with fresh cheeses and vegetables or house-made fettuccine with tender shrimp and lobster in a spicy lobster butter sauce, you’ll be one happy diner. • Lunch Mon.–Fri. Dinner nightly. Brunch Sat.–Sun. 561/392-3777. (Other Palm Beach County locations: The Gardens Mall, 3101 PGA Blvd., 561/622-0491; CityPlace, 550 S. Rosemary Ave., 561/835-1511) $$

Butcher Block Grill—7000 W. Camino Real.

Steakhouse/Contemporary American. This casual steakhouse with a Mediterranean twist, an all-kosher menu, and a local, seasonal, sustainable ethos gives the stuffy old-fashioned meatery a swift kick in the sirloin. Beef here is all-natural and grass-fed, delivering big, rich, earthy flavor.

Seafood, whether raw (tuna tartare) or simply grilled (wild-

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117 caught salmon), is palate-pleasing as well. Don’t miss the fresh mozzarella, made and assembled into a salad at your table. • Lunch and dinner daily. 561/409-3035. $$$

The Capital Grille—6000 Glades Road. Steaks.

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

Italian. Angelo Elia’s impeccable Italian restaurant is a delight, from the stylish room to the suave service to the expansive wine list, not to mention food that’s by turn elegant, hearty, bold, subtle and always delicious. Dishes off the regular menu make excellent choices, like chargrilled jumbo prawns with artichoke, arugula, lemon and olive oil. But pay attention to specials like pan-seared snapper and scallops in a spicy, garlicky cherry tomato sauce. • Dinner nightly. 561/996-1234. $$$ Casimir French Bistro —416 Via De Palmas, Suite 81. French. Take a trip overseas without leaving the city and enjoy excellently prepared traditional French dishes, such as duck l’orange, beef bourguignon and rack of lamb, or go with Cajun chicken and veal Milanese. The comfortable dining room is a Parisian experience, as is the apple tarte tatin. • Lunch and dinner daily. 561/955-6001. $$$ 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). $$

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. From escargot encased in garlic 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, homemade veal sausage, 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. Steaks are aged USDA Prime—tender, flavorful and perfectly cooked under a 1,700-degree broiler. There’s all manner of fish and shell-

Dorsia

fish, 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. • Dinner nightly. 561/395-2675. $$$$

Cuban Café —3350 N.W. Boca Raton Blvd., Suite B-30. Cuban. 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. $ DaVinci’s of Boca—6000 Glades Road.

Italian. Expect carefully prepared Italian fare that will satisfy both traditionalists and the more adventurous.

The former will like crisp, greaseless fried calamari and hearty lasagna made with fresh pasta. The latter will enjoy creamy burrata with prosciutto, bacon jam and arugula and a branzino served with spinach, clams and shrimp. • Lunch and dinner daily. 561/362-8466. $$

Domus Italian Restaurant—187 S.E. Mizner Blvd. Italian. The “Best Spaghetti & Meatballs Ever” dish is pretty darn close to being just that. The burrata with tomato carpaccio, melt-in-your-mouth 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. $$

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. $$

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. $$$ April/May 2018

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EDUARDO SCHNEIDER

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. $$$

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Jessie Bell

El Camino’s mixologist talks drinks like historians talk books Written by LYNN KALBER

— Jessie Bell

EL CAMINO 15 N.E. Second Ave. Delray Beach 561/865-5350 bocamag.com

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omething special happened to Jessie Bell in New Orleans, when, in 2012, she was sent by then-employer Rocco’s Tacos to Tales of the Cocktail, an annual world cocktail community gathering. “I fell in love with the world of cocktails and mixology,” she recalls.

“I don’t just make drinks now.”

Another something special happened in 2017 with the birth of her son, Logan.“He’s a game changer; my whole life has been turned upside down.”But that doesn’t mean her work behind the bar at El Camino in Delray Beach has stopped. Or her affection for her workplace: “It’s so big and bold and rustic, and the collection of different tequilas and mezcals—that’s my love, that’s my passion. It’s all about the agave.”

What’s your favorite ingredient to use when someone says, “Surprise me”?

Mezcal, because a lot of people

have never heard of, or have been misinformed about, what mezcal is. It’s a good way to break people away from your regular margarita and bring them into the world of complex spirits. If you’ve had one or two mezcals, wait until you get into others. Some taste floral.

Some taste like barbecue, and others taste delicate and floral, like gin. In fact, I have a gin made from mezcal-like agave.

Are there drink ingredients you’d like to use but haven’t yet?

I want to get into more of the local South Florida fruits: jackfruit, papaya. Tiki (cocktails are) a really hot world right now, with the fresh juices and multiple liqueurs. It tickles my curiosity.

What do you think about this trend of icy-slushy drinks?

I love Frosé—it’s different, it’s

something new. Everyone took a step back from frozen drinks in the 1990s, because they started to get a little obnoxious. It’s the age of the skinny margarita, and skinny everything. For bartenders, it’s easy; [the drinks will] be consistent. Will I love it forever? No. It’s cool right now.

What’s the biggest difference in customers throughout the day?

[In the morning], you have to guide or judge off the bat: Are they in a hurry? I’m their only break of the day, so you have to make them feel comfortable. Then you have your day drinkers. They just want to hang out. Late night: It’s the (restaurant) biz people, and people who should have gone home two hours ago but are somehow still going. The late nights on Sundays provide for the best entertainment. They don’t want the weekends to end, and they don’t realize they’ve had too many mimosas.

LIBBY VOLGYES

“It’s the age of the skinny margarita, and skinny everything. For bartenders, it’s easy; [the drinks will] be consistent. Will I love it forever? No. It’s cool right now.”

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DINING GUIDE

RESTAURANT DIRECTORY

Jimmy’s Fries to Caviar —6299 N. Federal Highway. Contemporary American. Going one better than soup to nuts is Jimmy Mills’ latest endeavor, 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. Lobster bisque is indecently rich and luxurious, ditto the Grand Marnier-infused chocolate mousse. • 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. $$

Junior’s —409 Plaza Real. Deli Restaurant/Bakery. A meal starts with a crunch of garlic-tangy pickles, with excellent coleslaw and pickled beets. That’s before you order. Try the corned beef (of course!), the potato pancakes and go from there. You must, however, not miss the “World’s Most Fabulous” cheesecake. Because it is. • Open daily from breakfast through dinner.

561/672-7301. $$

Lobster bisque from Kathy’s Gazebo

Happy Endings

At your next dinner party, bring a dessert from La Nouvelle Maison’s French bakery— like a praline toffee cheesecake or banana crunch cake. You’ll make a lot of new friends.

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Kapow! Noodle Bar—431 Plaza Real. PanAsian. 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. Continental. This local stalwart smoothly rolls along with its signature blend of French and Continental dishes. The Gazebo is classic and formal, with equally classic dishes like creamy lobster bisque, house-made duck paté, broiled salmon with sauce béarnaise and dreamy chocolate mousse are as satisfying as ever. • Lunch Mon.–Fri. Dinner Mon.–Sat. 561/395-6033. $$$ Ke’e Grill—17940 N. Military Trail, Suite 700.

American. The attraction here is carefully prepared food that is satisfying, flavorful and reasonably priced.

The fist-sized crab cake is a good place to start, followed by sea bass with a soy-ginger-sesame glaze. • 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 (differently) stylish dining rooms make Arturo Gismondi’s homage to Boca’s storied La Vieille Maison the home away from home to anyone who appreciates the finer points of elegant

Buzz Bites I Sip, Stroll, Nibble, Help Kids, Repeat: Palm Beach Taste of the Nation

S

ince 2011, the Palm Beach County food community has banded together for all sorts of reasons, but the largest gathering by far happens each year at the Taste of the Nation bash— and the next one is April 5.

This festival benefits No Kid Hungry, which works to end childhood hunger in America, and brings more than 40 chefs and bartenders together at the Kravis Center. It’s a one-night eating and drinking debauch, with 30-plus restaurants serving their finest for a great cause.

Go ahead and dish out the $150 ticket cost, because what you get back will be worth at least twice that in new taste discoveries. That’s the general admission ticket, for participation from 7 to 10 p.m.

The VIP admission for $200 gets you in the door an hour earlier.

The event chairs are a foodie who’swho: chef Lindsay Autry, The Regional; chef Zach Bell, Addison Reserve Country Club; chef Clay Conley, Buccan/Imoto/ Grato; Julien Gremaud, Avocado Grill; chef Tim Lipman, Coolinary Café/Parched Pig; and Master Sommelier Virginia Philip, Virginia Philip Wine Shop & Academy.

Yes, you can meet and speak with all of them that night. Visit ce.nokidhungry.org/ palmbeach.

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 Tre —249 E. Palmetto Park Road. Vietnamese.

For almost two decades, this elegant little spot has been celebrating the delicate, sophisticated flavors and textures of traditional and contemporary Vietnamese cuisine. A house signature, shrimp tossed with coriander curry pesto, is an inspired riff on Vietnamese classics.

Service and wines match the refinement of the cuisine. • Dinner nightly. 561/392-4568. $$

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121 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. $$

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. Unusu-

al features: Try the bocce ball court included with the retro Italian décor. • Lunch and dinner daily, weekend brunch. 561/336-6699. $$$

Madison’s—2006 N.W. Executive Center Circle.

American. This location is something of a Bermuda Triangle for restaurants, with at least four eateries 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 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, Dennis Max’s 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 duck spring rolls to the applewood bacon-wrapped meatloaf to the wickedly indulgent crème brûlèe pie.

• Lunch Mon.–Fri. Brunch Sat–Sun. Dinner nightly.

561/368-0080. $$

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Margaritas

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mmortalized in “Margaritaville” as a frozen concoction, some order it straight up, but a true margarita should be on the rocks. You can order a strawberry, mango, peach or banana version, and that means the tequila taste is lost, just like Jimmy Buffett’s shaker of salt.

Tequila is what it’s all about.

This light green, tart cocktail with tequila, Triple Sec and fresh lime juice has salt on the rim in order to enhance the alcohol’s flavor. There’s a recipe for this exact drink, called a Picador, in a 1937 cocktail book; as soon as that was printed, you know drinkers started putting their own spin on it.

The four most popular versions are sour-tart, sweet, boozy or lime-forward. We prefer the classic sour-tart and succeeded in finding four of those. However, none arrived in a classic margarita glass: a champagne glass with a belt around its middle. What happened to those? Ours were, for the most part, in Old Fashioned glasses, plus one in a thick-rimmed martini version.

Vessels aside, a margarita should be smooth and well-blended, with a straw for bypassing the salt when needed. These go down oh-so quickly.

—LYNN KALBER COLOR TASTE BALANCE VALUE

TOTAL The house margarita was a very light green—and light in taste. A bit mild, but it’s known for that.

It’s a good tequila beginner label.

It was the only place to serve the margarita in a thick-rimmed, martini-like glass; food helped perk up the flavor. $9.75.

ROCCO’S TACOS

The “Classic” option provided a quality mix of sweet and sour, made from scratch, with a light green color, sweetened with organic agave nectar and finished with a touch of bitters.

A smooth drink—crisp, clear and tequila-forward. $9.50 ($3 on Margarita Mondays).

EL CAMINO

Rocco’s Tacos

5250 Town Center Circle Boca Raton 561/416-2131

El Camino

BANKO CANTINA

The Banko Margarita’s Sauza Blue is an agave tequila known for its slight vanilla taste. The house mix is a bit heavy on the sweet. It has a little heat kick on the back end, but overall it’s much too sweet, and the salt doesn’t help remedy that. $11 (half-off during happy hour).

CASA MAYA

The Maya Margarita is a smooth, heavy, tequila-forward drink with a beautiful salt/Mexican Chamoy sauce/Tajin seasoning powder mixture on the rim, finished with a slice of dehydrated lime for looks. All enhance the tequila, and that’s what a well-done salt addition should do. $8.

15 N.E. Second Ave. Delray Beach 561/865-5350

Banko Cantina

114 S. Olive Ave. West Palm Beach 561/355-1399

Casa Maya

301 S.E. 15th Terrace Deerfield Beach 954/570-6101

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RATINGS:

fair

good

very good

excellent

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DECONSTRUCTING THE DISH

The C.E.O. Burger

By Robert Mastrosimone, executive chef of The Office, 201 E. Atlantic Ave., Delray Beach; 561/276-3600; theofficedelray.com

T The C.E.O. Burger is adorned with two cheeses, Swiss and blue. Swiss gives you the perfect cheese pull, while blue cheese adds salty richness.

WEB EXTRA: For Mastrosimone’s recipe, visit BOCAMAG.COM/ APRIL-MAY-2018.

he C.E.O. Burger is drool-worthy enough to justify a quick trip out of the office and over to The Office.

Downtown Delray Beach’s cowhide-accented gastropub serves those kinds of over-thetop burgers you see online, the ones stacked high, branded and oozing with cheese. And here, you know they taste amazing.

With a menu first devised by James Beard award-winner Mark Militello and now in the hands of veteran Delray Beach chef Robert Mastrosimone, these burgers are built to please with perfectly balanced flavors.

While Mastrosimone is slowly

PRETTY PATTY The Office’s burgers are melt-in-your-mouth delicious, largely due to the blend of prime meats that comprise the burger patty: short rib, brisket and chuck. Ask your butcher if he or she can grind some for you. If they can’t, classic 80/20 chuck will do.

CHEESIN’ The C.E.O. Burger is adorned with two cheeses, Swiss and blue. Swiss cheese gives you the perfect cheese pull, while blue cheese adds salty richness.

reworking the menu to reflect his Cali style and a desire to make the menu more fun (adding street food and “Breakfast for Dinner”), the C.E.O. Burger, an octo-fecta of components, will always remain. It’s a prime beef patty with two types of cheese, tomato jam, arugula, special sauce and bacon—just cuz, you know, bacon—all surrounded by a pillowy brioche bun. The burger hits all the right notes: sweet, salty, savory, acidic.

Mastrosimone was the executive chef at Sundy House as a young chef in his 20s about 17 years ago, and he introduced its famous Sundy Brunch. Since then

he’s gone on to consult in Atlanta and New York, but he’s always come back to Delray. After taking a break in the culinary industry, Mastrosimone re-entered the food industry as head line cook at The Office, and when the former executive chef quit in late 2017, Mastrosimone moved in.

He says that, like all the dishes he’s developing at The Office, the C.E.O. Burger is all about balance. He breaks this gastronomically complete sandwich down for us below. Now just set your email vacation reminder and quietly slip over to a better, tastier Office.

— SHAYNA TANEN

BABY GOT BUNS The C.E.O. Burger is nestled between a buttery, subtly sweet brioche bun. Mastrosimone says to butter the inside and toast it on a flattop or cast-iron griddle.

TOMATO IS MY JAM Tomato jam adds the perfect sweetness and acidity to balance the flavors in this rich burger. Mastrosimone makes it from scratch, reducing fresh tomatoes, balsamic vinegar, garlic and onions until it’s sweet and jammy.

ARUGULYUM The arugula is simply seasoned with olive oil and salt, and it lends a refreshing, peppery note to an otherwise very rich burger.

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DINING GUIDE RESTAURANT DIRECTORY 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 the blueberry white chocolate bread pudding. • Dinner nightly.

561/392-7724. $$$$ New York Prime—2350 N.W. Executive Center Drive. Steakhouse. This wildly popular Boca meatery 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. $$$$

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. $$

Established 1991

7 DAYS

BREAKFAST, LUNCH & DINNER 80 S. Federal Highway • Deerfield Beach, FL • (954) 480-8402

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Established 1981

Ninja Spinning Sushi Bar —41 E. Palmetto Park Road. Japanese/sushi. “Whatever floats your boat” isn’t just a saying at this hipster sushi bar. Your sushi really does float on a boat, one of many bouncing along a channel cut into the top of the restaurant’s large, square sushi bar. High notes are the Mexican roll with tempura shrimp and avocado, and the Seafood Volcano, with spicy kani and cream cheese. If sushi doesn’t float your boat, gingery gyoza and crispy fried shrimp with a drizzle of spicy mayo probably will. • Lunch Mon.–Sat. Dinner nightly. 561/361-8688. $$

7:00 am to 10:00 pm

French Continental

Ouzo Bay Greek Kouzina—201 Plaza Real. Greek-American. This sleek Mizner Park destination combines Maryland and Greek dishes, reflecting the flagship Ouzo Bay in Baltimore. You’ll find classic Greek dishes done right here: the spanakopita, dolmades and baklava are excellent. A large variety of fish are flown in daily and served whole or deboned, but always well prepared. Try the crab cakes with your ouzo. Opa! • Lunch and dinner daily. 561/757-0082. $$$

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

Rediscover the classic

4199 N. FEDERAL HWY. s BOCA RATON s 561.395.6033 s KATHYSGAZEBO.COM KathysGazebo-interior_brm0116.indd 1

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and dinner daily. 561/393-3722. (Other Palm Beach County location: 3101 PGA Blvd., Palm Beach Gardens, 561/691-1610) $$

Piñon Grill —6000 Glades Road, Suite 1390.

Contemporary American. The menu seemingly lists every recent trendy dish to come out of modern American restaurant kitchens, but Piñon succeeds with spot-on execution, mammoth portions and reasonable prices. Try the steak Benedict, the chicken paillard or the chocolate and “cherried” waffle with ice cream, which is the definition of lusciousness. • Lunch and dinner daily. Brunch Sat.–Sun. 561/391-7770. $$ Rack’s Downtown Eatery + Tavern— 402 Plaza Real. Contemporary American.

Though the menu generally falls under the heading of modern American comfort food, that can mean anything from elegant presentations like the jaw-dropping lobster cobb salad to homey offerings like burgers and pizza, fiery Buffalo-style calamari, succulent chicken roasted in the wood-fired oven and an uptown version of everyone’s campfire favorite, s’mores. • Lunch and dinner daily. 561/395-1662. $$

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. $$ Ristorante Sapori —301 Via de Palmas, Royal Palm Place. Italian. Sapori features fresh fish, veal and chicken dishes imbued with subtle flavors. The grilled Italian branzino, the veal chop Milanese and the zuppa di pesce served over linguine are especially tasty, and the pasta (all 17 kinds!) is available in full and half orders, with your choice of 15 zesty sauces. • Lunch Mon.–Fri. Dinner nightly. 561/367-9779. $$

Roots Italian Kitchen—212 S. Federal Highway. Italian. No pretentiousness here, with truffled burrata cream on sliced Roma tomatoes. Or gnocchi, linguine vongole, or risotto. All done well. Sauces and desserts are made in-house. Speaking of the cheesecakes, there are many varieties, so save room. • Lunch Tues.–Sat. Dinner Tues.–Sun. 561/757-6581. $$$ 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 bocamag.com

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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.) $$$$

Sapphire Indian Cuisine —500 Via de Palmas, Suite 79. Indian. Raju Brahmbhatt’s modern, sophisticated restaurant will smash any negative stereotypes of Indian cuisine or the restaurants that serve it. It’s sleek and stylish, with a well-chosen wine list and a staff that’s eager to please. The food is elegant and refined and alive with the complex blend of spices that makes Indian cuisine so intriguing. Try Bagarey Baigan, plush-textured, thumb-sized baby eggplants in a lush coconut-curry sauce. • Lunch and dinner daily.

561/362-2299. $$ Seasons 52—2300 Executive Center Drive.

Contemporary American. The food—seasonal ingredients, simply and healthfully prepared, accompanied by interesting wines—is first-rate, 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.

This 13-year-old 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

Buzz Bites II A Boulevard of Culinary Dreams: Las Olas Wine & Food Fest

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or more than 20 years, the Las Olas Wine & Food Festival has helped boost awareness—and raise funds—for the American Lung Association. This year is no different in that regard, but there are changes.

On April 20, from 7:30 to 10:30 p.m., you can join a few thousand of your BFFs to peruse at least 50 restaurant booths and more than 40 wineries, breweries and alcohol brands. One ticket for $150 means unlimited eating and drinking, and this year there are no special VIP prices; everyone has the same access.

Also new this year, a Battle of the Beach/Seafood Style between two local chefs from Fort Lauderdale’s beach hotels means one will win with signature dishes. That’s in addition to the third-annual Best of the Best Chef, which pits county chefs in a cook-off against current champ, Dustin Ward of BLT Prime.

The main area for the festival has also been increased. This year the fun will be between Southeast Sixth Avenue and the end of Southeast 10th Avenue. All details are at lasolaswff.com.

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. $$

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. $

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HOMEMADE ITALIAN BAKERY

Cosa Duci

Taverna Kyma—6298 N. Federal Highway.

Greek/Mediterranean. Few present Greek cuisine better. Expertly prepared dishes cover the spectrum of Mediterranean cuisine, from cold appetizers (dolmades— grape leaves stuffed with rice and herbs) to hot starters (spanakopita, baked phyllo with spinach and feta cheese) to mouthwatering entrées like lamb shank (slow-cooked in a tomato sauce and served on a bed of orzo), massive stuffed peppers or kebobs. • Lunch Mon.-Fri. Dinner nightly. 561/994-2828. $$

TM

Life’s Short...Eat Cookies!

Italian Artisan Bakery & Café

Temper Grille —9858 Clint Moore Road.

American tapas. Even though it’s a tapas place, the portions are large, so plan to share your dishes or take home leftovers. Try the Temper Yakisoba noodles spicy or hot, lamb pops, shrimp bites and steak chimmis. • Dinner Tues.-Sat. 561/717-8081. $$ 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. $$$ True —147 S.E. First Ave. American. True is the only place in South Florida to eat authentic Baltimore crab cakes. This small, unpretentious venue reminds us of a Key West food shack. The food is fabulous. Try anything with crab (crab dip, crab soup, crab sliders), but don’t miss the bacon-wrapped dates, beef brisket sliders and Fetacomply salad. End with the desserts made by Chef/Owner Frank Hawkins’ wife. • Dinner Tues.-Sun. 561/417-5100. $$ Truluck’s—351 Plaza Real. Seafood. This stylish and sophisticated Mizner Park restaurant applies the steak house formula of classy, clubby ambience, formal service and an extensive wine list to seafood from across the nation, with great and consistent success. Crab is the specialty here and there are myriad versions—stone, Dungeness, Alaskan, soft-shell and more. Crispy softshells stuffed with crab and andouille are very good, if served without a drizzle of ketchup-y sauce on top. • Dinner nightly. 561/391-0755. $$$$

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. $$$

In Italy all roads lead to Rome…

In Boca Raton all roads lead to Cosa Duci!

Come discover a hidden gem filled with pastries, cookies, espresso, gelato, cappuccino, daily lunch menu, wine and an authentic Italian family!

We change our menu daily!

Visit our site to see what mamma is cooking today: www.cosaduci.com

141 NW 20th Street B-21 Boca Raton • 561.393.1201 Baking for a good cause: A portion of our proceeds will benefit research for Multiple Sclerosis.

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Uncle Julio’s—449 Plaza Real, Mizner Park.

Mexican. Taking Tex-Mex cuisine gently upscale with better-quality ingredients and more skillful preparation, this colorful restaurant offers more than the usual suspects. You can get honey chipotle chicken fajitas, as well as beef fajitas, and one of the only palatable tamales around. • Lunch and dinner daily. 561/300-3530. $$ Uncle Tai’s —5250 Town Center Circle.

Chinese. In an area with more cookie-cutter Chinese restaurants than cookies, Uncle Tai’s stands out for the elegance of its decor, the professionalism of its service and its careful preparation of familiar and less-familiar dishes. The “specialties” section of the menu has exciting dishes like the sliced duck with plum sauce and the Hunan-style lamb, whose seared and succulent meat shows off the kitchen’s skill in the use of wok qi. • Lunch Mon.-Sat. Dinner nightly.

561/368-8806. $$

CRISTINA MORGADO

Villagio Italian Eatery —344 Plaza Real. Italian. 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 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. $$

3rd and 3rd

Vino —114 N.E. Second St. Wine Bar/Italian. An impressive wine list of some 200 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. $$

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

Where’s the Beef?

You won’t find any in 50 Ocean’s new veggie Reuben, stuffed with tempura avocado, homemade kraut, watercress and Swiss cheese on marbled rye.

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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 —21077 Powerline Road. Contemporary kosher. This west Boca eatery is named after a Brooklyn avenue in a district known for its food. Here you’ll find very good food, and no dairy products are used. The menu is full of one-liners, so try the Not Stolen salmon with beat puree, The Butcher is Dead hangar steak, the Tony Fries (these are addictive) and the sangria. • 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 gougères, cheesy pastry puffs filled with béchamel; don’t miss the unconscionably savory cassoulet; and finish with pineapple upside-down cake. • Dinner nightly.

561/654-6600. $$$

Sybarite Pig —20642 State Road 7. Gastropub.

While the beer selection is comprehensive and changes regularly, the food is equally high on our list. Chef/owner Daniel Naumko smokes, dries, cures and prepares all the meat he serves in dishes like his Crazy Hipster Wagyu burger, duck fat burger and more. Don’t miss the yucca fries with aji Amarillo sauce, or the Mama’s Dirty Slaw. Try the bacon chocolate cookie on ice cream— you won’t be sorry. This is a casual atmosphere venue that’s serious about food and drinks. • Dinner nightly.

Weekend brunch. 561/883-3200. $$ Tempura House —9858 Clint Moore Road, #C112. Japanese/Asian. Dark wood, rice paper and tiles fill the space. An appetizer portion of Age Natsu, fried eggplant, is a consummate Japanese delicacy. Don’t miss the ITET roll with shrimp tempura and avocado, topped with spicy mayo, tempura flakes and eel sauce. • Lunch and dinner daily. 561/883-6088. $$

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 Bar Louie —1500 Gateway Blvd., #100. Eclectic.

Attempting to split the difference between happening bar and American café, Bar Louie in the sprawling Renaissance Commons complex mostly succeeds, offering burgers, pizzas, fish tacos and a variety of salads, all at moderate prices and in truly daunting portions. In South Florida’s world of trendy and expensive bistros, this is a welcome relief. • Lunch and dinner daily. 561/853-0090. $

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Josie’s Italian Ristorante—1602 S. Federal Highway. Italian. Although famed chef and South Florida culinary godfather Mark Militello has moved along now from his stint at Josie’s, his magic in the kitchen of this cozy, old-school Italian restaurant has been 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—1614 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. $$

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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. $$

32 East—32 E. Atlantic Ave. Contemporary American. There are trendier, flashier, more celebrated restaurants than this beacon of vibrant modern American cuisine in downtown Delray, but there are no better restaurants anywhere in South Florida. The menu changes daily, but still look for items like the sublime black truffle-Gruyère pizza and the venison-wild boar sausage duo, which is the stuff of carnivorous fantasies.

For dessert, the chocolate-peanut butter semifreddo is truly wicked in its unabashed lusciousness. • Dinner daily. 561/276-7868. $$$

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 JES Voyage 2/3.indd 1

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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. $

Apeiro Kitchen & Bar—14917 Lyons Road.

Mediterranean. West Delray diners have another reason to stay in their neighborhood with this stylish, contemporary Mediterranean eatery. Apeiro’s menu spans the entire Mediterranean, with dishes like Moroccan-spiced lamb ribs, 14-ounce double-cut pork chops, and fluffy meatballs adorned with tomato sauce, ricotta and pesto. The apple crostata, baked in a wood-burning oven, is one of the best desserts in town. • Dinner nightly. 561/501-4443. $$

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. $$

The Banyan—189 N.E. Second Ave. American.

Snuggled under its namesake banyan tree in Pineapple Grove, this modern restaurant boasts a bright pink neon bar with bright cocktails, too. Try the purple Aviation gin cocktail paired with the Maryland crab bites or the Yum Yum Shrimp with spicy-sweet sriracha aioli. Sliders, tacos, mac trios and flatbreads do not disappoint. Order the crème brûlée cheesecake if it’s available. • 561/563-8871. $$

Batch Gastropub —14813 Lyons Road. Gastropub. Definitely try the homemade batches of cocktails on tap, which give this west Delray gastropub its name.

The artisanal mixes boast ingredients such as H.M. Tonic No. 22—the crisp, tangy part of a very good gin and tonic. The heirloom tomato and feta salad is a highlight with Champagne vinaigrette dressing. Also popular are the brisket and short rib burgers, the avocado toast and the chicken Caesar. But the drinks are what you’ll remember.

• Brunch Sat.-Sun. Dinner nightly. 561/877-0000. $$

Brulé Bistro —200 N.E. Second Ave. Contemporary American. While the regular menu of bocamag.com

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this Pineapple Grove hipster hangout always has satisfying dishes (filet mignon carpaccio, seared tuna poke, seared diver scallops, slow-cooked lamb pappardelle), the nightly specials will amaze: beef Oscar, Tangier crusted yellowfin tuna. Oh, and the Meyer lemon tart? ‘Nuff said. Outside tables offer the best option for conversation. • Lunch and dinner daily. 561/274-2046. $$

Buddha Sky Bar —217 E. Atlantic Ave. #3. Pan Asian. Don’t miss a meal at this stylish Asia-meets-industrial chic spot with a view of the Delray skyline. Chinese-influenced dim sum is inspired, while rock shrimp tempura and Tokyo beef skewers with twin chimichurri sauces touch the heart and the taste buds. Veggie fried rice is exemplary thanks to the kitchen’s application of wok chi. • Dinner nightly.

561/450-7557. $$

Burt & Max’s —9089 W. Atlantic Ave. Contemporary American. Burt Rapoport and Dennis Max have struck gold with their first collaboration in years, bringing an accessible and affordable brand of contemporary comfort food to west Delray. A few dishes from Max’s other eatery, Max’s Grille, have made the trek, 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. $$ 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. $$ Cabo Flats—Delray Marketplace, 14851 Lyons Road. Mexican. Mexican cuisine often has more personas than Madonna. This highly stylized cantina adds another—that of California’s Chicano culture.

All your favorite Mexican dishes are there, as well as enormous margaritas, but also niftier items like the crispy tuna tacos. Try the restaurant’s famous avocado fries with garlic and cilantro, and finish off with Captain Crunch deep-fried ice cream. • Lunch and dinner daily.

561/499-0378. $ 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. $$

Buzz Bites III America’s Finest Wines are Judged Here

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or 11 years, the American Fine Wine Competition has been hosted somewhere in South Florida. This year, the appraisal of more than 630 wines in two days (Jan. 14-15) was completed at the Chaplin School of Hospitality & Tourism Management at Miami’s Florida International University.

The high point of this competition— aside from having your wine win a coveted award—is the 11th-annual Charity Wine Gala, to be presented on May 5.

It will be at Pier 66 in Fort Lauderdale (2301 S.E. 17th St.), and more than 600 wines will be poured, so you’re sure to find something you’ll like—or maybe a dozen somethings.

Included is a huge dinner as well as tasting rooms hosted by the winemakers, auctions, live music and more.

A portion of the proceeds benefits the Autism Society of Florida.

At the gala, be sure to search out these wines, because they received the top 2018 awards. Of the top four, only two are from California!

Sparkling wine: Domaine Carneros, 2011 Le Reve, Carneros White wine: Fox Run Vineyards, 2015 Riesling, Finger Lakes Red wine: Carol Shelton Wines, 2013 Petite Sirah “Florence,” Dry Creek Sweet/dessert wine: Ferrante Winery, Vidal Blanc Ice Wine, Ohio 2016 For $300 tickets to the gala, visit eventbrite.com.

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 jumbo crab cake and jalapeño cheddar grits. • 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 steakhouse 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. $$$

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Dada—52 N. Swinton Ave. Contemporary American. The 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-turned-restaurant is, as they say, a trip. • Dinner nightly. 561/330-3232. $$

Voted Delray Beach Restaurant of the Year in 2014 and 2015 Trip Advisor Award of Excellence 2012-2017

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. $

Wine Spectator Award of Excellence 2003-2016

South Florida’s Top Seaside Italian Restaurant

El Camino —15 N.E. Second Ave. Mexican. This

Fifth Avenue Grill—821 S. Federal Highway.

American. Since 1989, this upscale tavern has been a Delray favorite. The straightforward menu focuses on entrées like lamb osso buco and tenderloin brochette teriyaki. Add a lobster tail for good measure. • Lunch and dinner daily. 561/265-0122. $$

The Grove —187 N.E. Second Ave. Contemporary American. Chef-partner Michael Haycook and chef Meghan O’Neal 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 every 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. $$

34 S. Ocean Blvd, Delray Beach • 561-274-9404 caffelunarosa.com • facebook.com/caffelunarosa Serving Our Brunch & Dinner Menu 7 Days Valet Parking Available

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Look Who’s Reading

DENNIS MAX, BOCA RESTARANTEUR: The mastermind of Max’s Grille in Mizner Park, Max’s Harvest in Pineapple Grove, and Burt and Max’s in Delray Marketplace.

AARON BRISTOL

sexy, 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. $$

Henry’s—16850 Jog Road. American. This casual, unpretentious restaurant from Burt Rapoport in the west part of town never fails to delight diners. Expect attentive service and crisp execution of everything—from meat loaf, burgers WhosReading_DennisMax_1/3S.indd 1

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DINING GUIDE

RESTAURANT DIRECTORY

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. This South Florida classic is not trendy, but it offers a level of comfort and consistency that has been bringing people back for more than three decades. The food is fine hearty Italian, with excellent service. Try the veal Kristy or the calves brains. • 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. $$

EDUARDO SCHNEIDER

Joseph’s Wine Bar —200 N.E. Second Ave.

Vic & Angelo’s

Mediterranean-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. $$

La Cigale —253 S.E. Fifth Ave. Mediterranean.

True culinary professionals turn out gently updated and classically oriented dishes notable for the quality of their ingredients and careful preparation. Sweetbreads in chanterelle cream sauce are glorious; a barely grilled artichoke with mustardy remoulade is gloriously simple.

Watching your server skillfully debone an impeccably fresh Dover sole is almost as satisfying as eating it. • Dinner Mon.–Sat. 561/265-0600. $$

Get Social

Latitudes hosts a lively social hour at its Seafood Bar: Enjoy small-plate specials like Abaco conch fritters and baked oysters Barcelona from 4:30 to 6:30 p.m. weekdays.

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 (a specialty of Executive Chef James King). • Breakfast, lunch and dinner daily. 561/278-6241. $$$ Lemongrass Bistro—420 E. Atlantic Ave. PanAsian. Casually hip ambience, friendly service, moderate pric-

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es 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). $

Max’s Harvest—169 N.E. Second Ave. Contemporary American. Always innovative, this popular mainstay doesn’t disappoint with highlights such as king crab wontons, sweet corn hushpuppies, St. Louis ribs, diver scallops, gnocchi and creative bartenders. Sit inside or watch the outside cruisers, but don’t forget the ricotta doughnuts before you roll out the door. • Dinner nightly.

Brunch Sat.–Sun. 561/381-9970. $$

MIA Kitchen & Bar—7901 W. Atlantic Ave. American. Well-known local Chef/Partner Blake Malatesta is famous for his locally sourced, inventive dishes—and for the most impressive Bloody Mary cart in the county. At his latest venture in Delray Marketplace, try the great, giant harissa lamb/sheep’s feta meatballs and the Maestro Del Mar (named after a competition Malatesta won with this recipe), a Florida seafood stew that can include gator, mofongo de yuca and a “fin to tail” broth. Good for what ails you, and worth the trip out west. Brunch Sat.–Sun. 561/499-2200. $$

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 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. $$ Park Tavern—32 S.E. Second Ave. Contemporary American. The guys from Cut 432 have done it again with this hip, casual modern American tavern. The menu is tightly focused and tightly executed, whether Maryland crab cakes featuring fat chunks of succulent crab or the behemoth slab of tender, juicy prime rib for a near-saintly $29. Don’t miss the decadent soft pretzel bites. • Dinner nightly. Brunch Sat.–Sun. 561/265-5093. $$

Prime—29 S.E Second Ave. Steak/Seafood. Prime is aptly named for its heart of the action location, classy neo-supper club decor, extensive wine list and roster of designer steaks. Starters and desserts fare better than entrées, especially plump, crabby Maryland-style crab cakes and indecently luscious chocolate bread pudding. Service is a strong suit too, so with a bit of work this good-looking 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

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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. $$$

“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.

Sundy House —106 S. Swinton Ave. Contemporary American. It’s fine dining served in arguably the most beautiful restaurant and gardens in Delray. Menus are seasonal and imaginative. Try any of the fresh local fish dishes. • Lunch Tues.–Sat. Brunch Sun. Dinner Tues.–Sun. 561/272-5678. $$

Terra Fiamma—9169 W. Atlantic Ave. Italian.

The pleasures of simple, hearty, well-prepared Italian-American cuisine are front and center at Wendy Rosano’s latest venture. Among the pleasures you should enjoy are 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. $$

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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. $$

Rose Glamoclija, R.N. Founder and Administrator

Companions Live-Ins Homemakers Speech Therapy Occupational Therapy

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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. $$$

Vic & Angelo’s—290 E. Atlantic Ave. Italian. Giving old-school Italian eateries a modest jolt of more contemporary cuisine and more youthful ambience has proved a winning formula for V&A. Best bets include succulent little baked clams, lusty and hugely portioned rigatoni with “Sunday gravy,” and lemon and caper-scented chicken cooked under a brick. Tiramisu is delicious, as is the Italian version of doughnut holes, zeppole. • Lunch Mon.–Fri. Brunch Sat.–Sun. Dinner nightly. 844/842-2632. $$ WEB EXTRA: check out our complete tri-county dining guide only at BOCAMAG.COM.

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THE SCENE COASTAL CLICK PHOTOGRAPHY

CARIDAD’S CALL TO HEART BALL > 136 “MY DRAWERS” EXHIBIT OPENING > 138

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Nancy and Paul Zarcadoolas at Caridad’s Call to Heart Ball

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THE SCENE

Dr. Harold Strasswimmer

CALL TO HEART BALL WHAT: This year’s annual Call to Heart Ball raised more than $280,000, all of which benefited the privately funded Caridad Center. Sanjiv Sharma and Nadine Allen, who chaired the evening, were honored along with board member Nancy Zarcadoolas and her husband, Paul. The event included fabulous auction items and an exquisite dinner. Caridad Center is one of the largest free health care clinics in the United States, serving uninsured and underserved children and families of Palm Beach County. By offering medical, vision and dental services as well as education and social outreach, Caridad Center ensures that even those who cannot afford health care have the resources for a healthy life.

WHERE: Eau Palm Beach Resort & Spa

Nadine Allen and Sanjiv Sharma

Julie and Terry Cudmore

Laura Kallus, Connie Berry Dr. Fritz Apollon and Marlene Apollon

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137 Susan and Rick Retamar

Nancy Zarcadoolas, Paul Zarcadoolas, Rosana Redley, Alex Redley, Sandra Awaida, Dr. Jean-Pierre Awaida

Michelle Van Cleave and Billy Williams

Brianna Allen and Nadine Allen

Liz Quirantes and Lizbeth Ramirez

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THE SCENE

Cindy and Charles Beach

Alexander Dreyfoos, Barry Seidman

Ellie Schorr, Karla Walter

“MY DRAWERS” EXHIBIT OPENING WHAT: The Cultural Council of Palm Beach County welcomed more than 60 art lovers to look through Barry Seidman’s drawers at the opening of his exhibit “My Drawers.” The photographs on display are a pictorial biography of sorts of Seidman’s life. His large-scale photos portray his personal storage spaces like a kitchen drawer, night table drawer, desk drawer and more, which collectively reveal the artist’s personality.

WHERE: Cultural Council, Lake Worth

JACEK PHOTO

Linda Wartow, Phyllis Verducci

Sandy Harte, Ann Delehant Susan and David Kopelman

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142 142 HOME COOKING CONTINUED FROM PAGE 91

Cobbocado Salad SERVES 4-8 4 cups organic black or green kale, shredded 2 quarts organic romaine lettuce, chopped 1 cup cooked all-natural bacon, chopped 1 cup organic corn kernels, cut fresh off of the cob 1 cup organic red onion, julienned 1/2 cup crumbled blue cheese 1/2 cup toasted pecan halves 2 cups heirloom cherry tomatoes, cut in half 2 avocados, sliced

THE LOCAL THE LOCAL

6 whole pickled red beet eggs, cut in half Sea salt, to taste Freshly ground black pepper, to taste Favorite ranch dressing, to taste Place kale, romaine lettuce, bacon, corn, onion and dressing in mixing bowl and toss. Top with remaining ingredients and serve.

AVOCADO RANCH DRESSING: 2 large avocados 2 teaspoons fresh lemon juice 1 cup Greek yogurt 1 tsp. hot sauce

stopped paying for bogus urine tests. When Glickstein and I spoke in mid-January, he said, “The recovery footprint is substantially smaller and shrinking. I’m proud of that.”

Glickstein cites other examples of progress during his five years. The commission approved development rules that “provide clarity while preserving our small-town character,”the makeover of Federal Highway, the master plan for the beach area, a new special events policy.

Pineapple Grove was extended. Long-delayed improvements to the Osceola Park and Northwest and Southwest neighborhoods began.

The commission went to court and got a new, cheaper trash contract.

Though the commission persuaded the CRA to shift money in a way that helps the city budget, Glickstein left office frustrated by the agency’s “30 years of nothing”on redevelopment of West Atlantic Avenue. Legislation in Tallahassee that was pending at deadline for this article could further complicate the cityCRA relationship.

Critics contend that Glickstein could be too tough on employees and, sometimes, other bocamag.com

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Blend until smooth in blender.

PICKLED RED BEET EGGS: 1 cup distilled white vinegar

2 tbsp. kosher salt 2 tbsp. light brown sugar 2 small organic red beets, shredded on a box grater 6 peeled hard-boiled organic eggs

1 cup water in small saucepan over medium until hot. Remove brine from heat. Carefully add eggs to brine and chill at least eight hours and up to three days. Remove eggs from brine and enjoy!

Heat vinegar, salt, brown sugar, beets and

CITY WATCH CITY WATCH

CONTINUED FROM PAGE 52

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1/2 cup EVOO 3 garlic cloves 3/4 tsp. sea salt

commissioners. To the first: “That’s fair. It’s hard to change a culture, but I don’t ask what I wouldn’t ask of myself. I have high expectations.”To the second,“I may seem impolite on the dais, but I don’t mean it that way toward my colleagues. We can’t meet in private to discuss things, so what the public sees is the first time [talking about] an issue for all of us.”

Though Delray Beach has no exact equivalent to BocaWatch, social media ducks on the Delray Raw and Take Delray Back Facebook pages still peck at the commission and city administrators.

“Anyone with a keyboard and a bathrobe these days,”Glickstein says,“is a subject matter expert.”

Like Boca Raton, Delray Beach must deal with the emotions that change brings. Glickstein sees the city as comprised of three groups.

“There’s my parents’ generation. They long for the old Delray. Then there’s my generation.

We think our kids need jobs in the city. And then there’s the young. They’re urbanized.”

Being on the commission means “reconciling those three perspectives.”

Life as ex-mayor, Glickstein says,“will be a big adjustment for me.”

He would like to keep working on education initiatives, but for all of the big policy issues, Glickstein says,“The most gratifying part (of the job) has been the fascinating people I have met from all walks of life, including city employees, that I might never have met but for being mayor. I’d like to think we helped each other on issues important to them that never made it on a commission agenda but made things a little better for them and better for Delray.”

April/May 2018 issue. Vol. 38, No. 4. 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 eight times a year (September/October, November, December, January, February, March, April/May, June/July/August) by JES Media.

Editorial, advertising and administrative offices: 1000 Clint Moore Road, Suite 103, Boca Raton, FL, 33487. Telephone: 561/997-8683.

Please address all editorial and advertising correspondence to the above address. Periodicals postage paid at Boca Raton, Fla., and additional mailing offices. Subscriptions: $19.95/9 issues, $29.95/18 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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3/6/18 12:10 PM

144

MY TURN

It Is Time To Listen The incident

in Parkland, where

17 teachers and students were killed by a kid with an AR-15,

has everyone mad: mad at the FBI,

mad at local law and perplexed at

enforcement, and mad

gun laws in this country.

Written by JOHN SHUFF “Faith is not about everything turning out OK. Faith is being OK no matter how things turn out.”

—An old friend

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I

remember springtime as a kid in Cincinnati, when a whole countryside awoke, recovering from winter’s harshness. The tiny buds on the two Magnolia trees in our backyard began to bloom, filling the yard with the fresh sweet smell of those rich, creamy flowers; mom would gently cut them from their branches and place them in a vase on the dining room table.

But spring this year has a different feeling than any other I have experienced. The massacre at Marjory Stoneman Douglas High School has left Americans confused, uncertain and fearful.

Springtime back in my youth was seeing patches of green grass struggling to emerge from underneath the melting snow, the smell of mom’s apple cobbler cooling on the sill of her open kitchen window. It was my brothers, with no shirts on, hose in hand, washing road salt off the family‘s Buick Roadmaster. Spring was hiking in the barren woods near our home. We came home with cuts, bruises and on occasion a sprained ankle. In those days there were no helmets, no arm or knee pads, but we survived.

There were long walks with my girl Margaret Mary Scanlan, a student at St. Mary’s College.

We married four years later and still reflect on those magical times consumed by love, dreams and hope. In retrospect, that’s all any of us have to hold onto. Love, dreams and hope.

Fast-forward some 60 years.

Things have changed and taken a dramatic turn. The springtimes of my youth—those carefree happy days—are now filled with cries of protest from our young people, cries that resonate na-

law enforcement. Focus on our kids—listen to today’s 15-yearolds—who are emotionally adults.

They no longer want to live in fear of obliteration by anyone with a weapon. Their voices will be heard and will resonate over the special interests and the politicians; they will lead the charge to change the political landscape over the availability of guns in America.

Today, more than ever, hear the voices, fears and dreams of your

“The springtimes of my youth—those carefree happy days—are now filled with cries of protest from our young people, cries that resonate nationwide from Columbine, Sandy Hook and Las Vegas to our own Stoneman Douglas.”

tionwide from Columbine, Sandy Hook and Las Vegas to our own Stoneman Douglas. They are no longer cries for help—but for change. These youngsters are the leaders of the future, and their voices should be heard. They will be heard until change is made in our gun control laws.

Our schools have become a shooting range, a killing field, for those armed with weapons intended to kill many in seconds. Forget the ineptitude of the FBI and local

children. Life for them is complex, and there is much to cope with.

Let them know that failure is a learning experience. If they pick themselves up and dust themselves off often enough, they will build faith in themselves. Tell them what an old friend once said to me: “Faith is not about everything turning out OK. Faith is being OK no matter how things turn out.”

For this spring and all those that follow, the voices of Parkland will never be forgotten.

April/May 2018

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rolex

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