SIX GREAT RESORTSâ€”CLOSE TO HOME!
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This offering This is offering made only is made by theonly prospectus by the prospectus for the condominium for the condominium and no statement and no statement should be should relied upon be relied if notupon madeif in notthe made prospectus. in the prospectus. This is not This is not an offer toan sell, offer or to solicitation sell, or solicitation of offers toofbuy, offers thetocondominium buy, the condominium units in states unitswhere in states such where offer such or solicitation offer or solicitation cannot be cannot made. be Prices, made.plans Prices, and plans and
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Boca West Country Club is a member-owned private club. Boca West Realty, LLC is not authorized to offer memberships in the Club to potential buyers of real estate located in the Boca West community. Descriptions of the amenities enjoyed by members of the Club are only for informational purposes. Membership in the Club is governed by the By-Laws, Rules and Regulations of Boca West Country Club, Inc. To obtain information about Club Membership, Boca West Realty, LLC can assist in scheduling an appointment with the Clubâ€™s Membership department. This is not intended to solicit real estate listings. If you are currently working with a Broker, please disregard. Stephann L. Cotton, Licensed Real Estate Broker. *Membership and dues subject to change.
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Whether you prefer the modern Balinese-inspired décor and golf course views at our country club, an oceanfront setting at our private beach club, or the city-sophisticated ambience of our award-winning boutique hotel, we’ll make sure all the details of your special day come together, just as you always dreamed. Call now to schedule a tour and find out how you can receive a complimentary bridal suite on your wedding night.
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Human Services Services
You more people people in in our ourcommunity communitywith with Youhave have the the power power to help 50% more housing, for those those with with special specialneeds, needs,and and housing, food, food, medical medical care, support for assistance mental health health issues. issues. assistance with mental TheJewish JewishFederations Federations of of North North America, America, in partnership with The with our our Federation Federationand andmany manyother otherFederations Federations acrossthe thecountry, country,will willbenefit benefit from from The The Human Services across Services Relief Relief Matching MatchingFund. Fund.This Thismatching matchingcampaign campaignwill will endon onDecember December31, 31,2020. 2020. end Justimagine imaginewhat whatthis this50% 50% match match means means in human terms. Just terms. IfIf $100,000 $100,000 enables enables20 20families familiestotokeep keepaaroof roofover over their heads, then the 50% match will enable an additional 10 families to keep their homes. If your gift would their heads, then the 50% match will enable an additional 10 families to keep their homes. If your gift would normallyfeed feed100 100seniors seniors for for aa month, month, itit will will now now feed normally feed 150 150 seniors. seniors.
Everynew newor or increased increased gift gift to to our our 2021 2021 Jewish Every Jewish Federation Federationof ofSouth SouthPalm PalmBeach Beach County Annual Campaign designated to Local Safety Net Services and/or Special County Annual Campaign designated to Local Safety Net Services and/or Special Needswill willbe be matched matched by by 50%. 50%. Needs OurFederation Federation goal goal is is to to raise raise $1 $1 million million to Our to meet meet this this challenge, challenge,allowing allowingus ustoto receive$500,000 $500,000 in in matching matching funds funds to receive to help help our our agencies agenciesmeet meetimmediate immediateneeds. needs.
To make make aa pledge, pledge, visit visit jewishboca.org/makeapledge To jewishboca.org/makeapledge For more information, For more information, call 561.852.3100. call 561.852.3100.
NOVEMBER/DECEMBER 2020 ›
VOL. 40, ISSUE 8
The New Normal
COVID-19 has affected just about every industry that powers South Florida’s economy. We asked luminaries in the dining, retail, hospitality and education fields how their post-pandemic worlds may look. By JAMES BIAGIOTTI, MARIE SPEED AND JOHN THOMASON
Eating at home this holiday season? Celebrated chefs break down their recipes and cooking instructions for three festive culinary centerpieces on your socially distanced table. By MARIE SPEED
Get Away & Stay Close to Home
From Vero Beach to the Florida Keys, these six staycation spots are a safe car ride away—but worlds apart from the noise and stressors of life in 2020. By JAMES BIAGIOTTI, MARIE SPEED AND JOHN THOMASON
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NOVEMBER/DECEMBER 2020 ›
VOL. 40, ISSUE 8
50 22 Editor’s Letter
90 Backstage Pass
Nutmeg-scented memories of Christmases past help the editor weather the tumultuous end of a difficult and un-festive year.
Even in uncertain times, the holiday season at the Flagler Museum is a glorious throwback to Gilded Age revelry, complete with a towering tree, a garlanded façade and, hopefully, live caroling and evening tours. Flagler Executive Director Erin Manning tells us all about it.
BurgerFi cuts the ribbon on a new Delray location, Impact 100 grants super-sized checks to worthy Palm Beach County charities, and a private company and a nonprofit both contribute protective apparel to locals in need.
By MARIE SPEED
25 The Local Boca Ratonians share their favorite holiday memories, a sommelier crafts a seasonal fruit cocktail that’s pear-y delicious, and a high school entrepreneur targets germs. Plus, great stocking stuffers, men’s beauty products, 10 questions with a local comedian and more. By JAMES BIAGIOTTI, LYNN KALBER, MARIE SPEED AND JOHN THOMASON
32 The Look This season may not be dressed in the usual ball gowns, but there’s plenty of festive sparkle to be found, from gilded accessories to diamonds and more.
By JOHN THOMASON
127 Eat & Drink Our review-driven guide to the finest dining in South Florida spotlights the inventive Italian cuisine of Rose’s Daughter. Plus, three top chefs share concepts for“gifts in a box”for the foodies on your list, and our food critic rediscovers two al fresco favorites in the north-central Palm Beaches. By LYNN KALBER
152 Hometown Hero In honor of our late publisher John E. Shuff, we now conclude each issue with a tribute to a local community leader. Our inaugural Hometown Hero, Boca Raton Regional Hospital’s Dr. Samer Fahmy, discusses the harrowing front lines of the coronavirus pandemic. By MARIE SPEED
Photography by AARON BRISTOL
By JAMES BIAGIOTTI
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16 SOCIALLY DISTANT SUMMER 2020 PHOTO CONTEST WINNERS
1st Place: “Cheers!” by Jeff Romance
To watch our interview with Jeff Romance, the photographer behind the winning entry in our summer photo contest, visit bocamag.com/november-december-2020.
FIND US ON SOCIAL MEDIA 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.
2nd Place: “Adventure is out there” by Victoria Mullings
Visit bocamag.com for bonus items you won’t see anywhere else—extended stories, recipes, news and more.
Think our dining guide is long? You haven’t seen anything until you’ve visited our digital version. We’ve got critic-reviewed restaurants from Jupiter to Miami on the web. Visit the food tab to view the guide.
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We’ve curated a brandnew membership program tailored just for our loyal readers! We’re redefining what it means to be a subscriber by introducing experiences that go beyond the pages of our magazine. Register at bocamag.com to join this exclusive group and start enjoying a wide array of special discounts, events, giveaways, and more throughout South Florida.
3rd Place: “Dogs can socially distance too at Mizner Park” by Melissa Staskowski
Join the Club: Be a Member
SWEET AND SUCCULENT
Looking for another vintage dish like those spotlighted in our “Holiday Classics” feature (page 64)? Visit bocamag.com/november-december-2020 for the best way to make roast pork with cranberry, and for the recipe for a Raspberry Rosemary Gin Jingle.
CHEF’S GIFTS TO YOU
If you enjoy our “Meal in a Box” gift ideas from local chefs (page 130), visit bocamag.com/november-december-2020 for more recipes and instructions.
Boca Raton is anything but sleepy, and Randy Schultz is the go-to for all the city politics, development and business news you need to know. For updates delivered straight to your email every Tuesday and Thursday, visit the City Watch tab on our website.
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CLOISTER ENTRANCE ©2020 CLOISTER ENTRANCE ©2020
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These development plans are conceptual only and subject to change without notice at the discretion of The Club. These plans should not be relied on for any reason. The Club’s reservation of rights to These development areplans conceptual only and to change withoutbutnotice the discretion of changes The Club. These plans should not be reliedcapacity on for and any amenities reason. The Club’s reservation of rights make any changesplans to the for any reason in itssubject sole discretion, includes, is not atlimited to, potential to the renderings, size, square footage, of the project or cancellation of to makeany anypart changes the plans reason its sole dates discretion, includes, is notforlimited to, potential changes to the renderings, size, square footage,imposed capacitybecause and amenities of the or pandemics. cancellation of or thetoentirety of for the any project. Allinopening are subject to but change any reason, including but not limited to government restrictions of COVID 19 project or other any part or the entirety of the project. All opening dates are subject to change for any reason, including but not limited to government restrictions imposed because of COVID 19 or other pandemics.
9/16/20 5:11 PM
DOWNTOWN DESTINATION FOR UNIQUE EYEWEAR
Marie Speed MANAGING EDITOR
John Thomason WEB EDITOR
James Biagiotti SENIOR ART DIRECTOR
Lori Pierino GRAPHIC DESIGNER
Oscar Saavedra PHOTOGRAPHER
Aaron Bristol PRODUCTION MANAGER
318 E. Palmetto Park Road, Boca Raton 561.338.0081 www.EyeCatchersBoca.com
Joanna Gazzaneo CONTRIBUTING WRITER
Margie Kaye (promotional writing) VIDEO PRODUCTION/CUSTOMER SERVICE
Eye Exams. Prescriptions filled while you wait.
David Shuff FOOD EDITOR
Lynn Kalber Eye Catchers 1-3SQ BRM1120.indd 1
9/1/20 2:25 PM DIRECTOR OF ADVERTISING
Nicole Ruth DIRECTOR OF HOME & DESIGN
Sherry Goodman-Ash DIRECTOR OF MEDIA RESEARCH AND SALES SUPPORT
Bruce Klein ACCOUNT EXECUTIVES
Karen S. Kintner Tanya Plath SPECIAL PROJECTS MANAGER
Gail Eagle DIRECTOR OF COMMUNITY RELATIONS
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.
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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
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Jeanne Greenberg JES MEDIA PRODUCES:
Boca Raton magazine Delray Beach magazine Mizner’s Dream Worth Avenue Boca Raton Chamber Annual Florida Style & Design Salt Lake magazine Utah Bride and Groom Utah Style & Design Salt Lake Visitors’ Guide
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COMFORT & JOY Holiday Gift Card Offer (a $45 value)
FLORIDA MAGAZINE ASSOCIATION 2020 CHARLIE AWARDS CHARLIE AWARD (FIRST PLACE) best overall writing best in-depth reporting best public service feature SILVER AWARD best commentary best overall design best overall magazine best website BRONZE AWARD best use of photography best custom magazine (Mizner’s Dream)
2019 CHARLIE AWARDS SILVER AWARD best overall design
Purchase $300 or more in Spa gift cards and receive a complimentary Votivo® holiday-scented candle*. Gift cards are available at The Seagate Spa, or online at TheSeagateHotel.com/giftcards. Booking any of our decadent treatments grants you all-day access to an array of complimentary hotel amenities, including the hotel fitness center, pool, and poolside bar. Your health is always our top priority. To learn about the measures we’re taking to protect guests, visit TheSeagateHotel.com/Spa-Safety. *Offer available for a limited time while supplies last. Valid only on gift card purchases made in person at The Seagate Spa. State of Florida, Department of Health, Massage Establishment. License # MM 23691
BRONZE AWARD best overall magazine best in-depth reporting best feature writing
FLORIDA MAGAZINE ASSOCIATION 2018 CHARLIE AWARDS CHARLIE AWARD (FIRST PLACE) best commentary SILVER AWARD best department BRONZE AWARD best overall writing best in-depth reporting
To book your appointment, call 561-510-2842 or visit TheSeagateSpa.com AT T H E S E AG AT E H OT E L & S PA 1000 East Atlantic Avenue Delray Beach, FL 33483 November/December 2020
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DEMENTIA SHOULD NOT DEFINE HER. Artis Artis helps helps her her be be who who she’s always been. she’s always been.
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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.
TheArtisWay.com/BocaMagazine TheArtisWay.com/BocaMagazine Artis Artis Senior Senior Living Living of of Boca Boca Raton: Raton: 5910 5910 North North Federal Federal Highway, Highway, Boca Boca Raton, Raton, FL FL 33487 33487 Check Check out out our our other other nearby nearby community community in in Davie. Davie. Assisted Living Facility License #AL12835 Assisted Living Facility License #AL12835
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FROM THE EDITOR
Holiday Wish List This year, it’s a little tougher to summon up that holiday spirit Written by MARIE SPEED
riting an editor’s letter for the holiday issue is usually easy for me, with new life stirring our decades-long summer into something like fall, wondering if this year I’ll finally be able to pull off mom’s turkey gravy, thinking about boat parades and tree lightings and having Christmas Eve dinner with some friends I love. But this year I am struggling. The past six or seven months have dropped like a veil over me and my house that I am having trouble shaking. Too much time alone, everything canceled, people fighting over masks, the deaths of people I loved, and the ones I did not know. Even a trip to Key West was more surreal than fun, streets empty and hot, stores shuttered, Mallory Square a vast blank and empty stretch of pavement. In this issue we talk about the“new normal,”what life after COVID looks like, and I am asking myself how we navigate it ourselves, personally, in what should be a joyful time of year. I know that life is inching back as we continue our“rebound”and that people are venturing out a little more. I know a vaccine is within reach, and that nothing stays the same, not even this long time of waiting and anxiety and solitude. But it’s our hearts that need to open back up, and I find I am having to reach way down inside of mine to find that spark of optimism and hope and joy that has always been the thing that’s gotten me out of bed each morning. I believe there is a way back for all of us now, and it takes some doing, as my parents would say. For me, it begins with resurrecting the memories of years past, even way back, maybe the Christmas I was 5, when Santa brought me a pink ballet tutu (I was not a budding ballerina—I just wanted one) and wearing it every single living minute they would let me. Or the year all of us met in Colorado at mom and dad’s house and it snowed on Christmas Eve and we had dinner the next day at the Stanley Hotel. It is holidays present, hearing the carillon over at Briny Breezes playing carols on the hour. The smell of Fraser fir. Strangers waving and wishing each other a Merry Christmas, a Happy New Year. Seeing those you love somehow, maybe six feet apart or through a computer screen, but reaching out. Looking ahead again, beyond our four walls and our Netflix to a new time we can claim is here, one that is safe and defined by kindness and patience—maybe even the realization that we have the means again to imbue our lives with great imagination, purpose, inclusion. That’s what I hope is the new normal. What we used to call, in the old days, peace and love. Maybe it can start now.
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Enjoy the heart of inthe holidays the heart of Boca From the perfect gift to the perfect martini, we’ve got you covered at Boca Center.
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THE LOCAL B O C A C H AT T E R C H A R I T Y S P OT L I G H T 10 Q U E S T I O N S T H E LO O K BEAUTY R I S I N G S TA R VO LU N T E E R DRINKS STOCKING STUFFERS
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First definite date that Christmas was celebrated on Dec. 25
We say head south and snag your own (safe) house on Sunset Key Cottages, a five-minute boat ride from Old Town, Key West. It’s perfect for a safe family vacay—with access to crazy if your inner Duval animal gets the best of you. This island resort offers luxury cottages, pools and gourmet dining at Latitudes, and just earned No. 1 resort in Florida according to the Travel + Leisure 2020 World’s Best Awards, announced this summer. Visit sunsetkeycottages.com.
OR FIVE THINGS THAT NEVER HAPPENED
1 Nero didn’t fiddle when Rome burned. In fact, fiddles weren’t even invented yet, and he was 30 miles away, in a city called Antium. 2 Witches weren’t burned at the stake in Salem; all but one was hanged, and the last one was crushed by big rocks. 3 Marie Antoinette never said, “Let them eat cake.” That was a whole other princess, but no one is sure which one.
How many turkeys Americans eat every Thanksgiving
4 Plymouth likely was not the site of the first Thanksgiving—but Florida probably was. In 1565, a full 60 years before Plymouth, the Spanish fleet arrived in St. Augustine and celebrated a “festive” meal with native Timacuan people.
5 Van Gogh never cut off his ear; he only severed the bottom of his left ear for reasons only he knows. —id.com, history.com
Date first Christmas carol (“Silent Night”) was sung, in Austria
Locals sound off on issues affecting our community.
What will be different this year for the holidays? “Given COVID-19, we had to postpone our summer large family gathering, so for the holidays this year, we are trying to hold our large family gathering at Club Med Sandpiper in Port Saint Lucie, which is Florida’s only all-inclusive resort and an easy drive for all of my family in Florida. The French-American cuisine there is outstanding, and they make the best chocolate French bread I have ever had!”
“I usually host several small holiday get-togethers. They will be different in a big way this year, namely by the absence of hugging and kissing everyone as they enter or leave. (If you know me and see me, we’re gonna hug!) This year I will be forced to respect boundaries.”
—CARLOS BARROSO, DIRECTOR, MARKETING AND COMMUNICATIONS, ST. ANDREW’S SCHOOL
—MARK STEVENS, REHAB, FITNESS AND MASSAGE THERAPIST, REMARKRESULTS.COM
“My favorite holiday has always been Thanksgiving, and as always, we will gather at my house, where I will serve a buffet outside, with folding tables for each family unit, disposable plates and utensils, and the food served buffet-style. We may have to shout, but we will be together! Each table will have its own serving utensils, so when they get to the buffet table, one person from each family serves their group only, and only one group at a time will serve themselves. After, the traditional game of charades—at a distance!”
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—PATI MAGUIRE, ARTIST
10/9/20 9:01 AM
CELEBRATING THE SEASON—SAFELY
GREAT THINGS ABOUT THE HOLIDAYS
There’s no telling where we’ll be during the holidays; large-scale community events may be canceled. Or people may still opt out of large gatherings completely. But there are still ways to capture that seasonal spirit; here are a few that work, pandemic or not. Drive through Tradewinds Park and see the holiday lights. You never have to leave your car.
Revisit the days of childhood and drive around to see everyone’s Christmas lights. You can check the Palm Beach Post for especially noteworthy neighborhoods decorated to the nines.
Christmas movies at home never get old, and they are a great way to get all sparkly and warm inside. You know the drill: “It’s A Wonderful Life,”“Elf,”“Love Actually,”“White Christmas,”and on and on.
You can find a safe place to watch a boat parade, outside, from a distanced vantage point.
Bake cookies. And then do it again.
—LOWELL VAN VECHTEN, CO-FOUNDER, BOCA BOATING & BEACH BASH, WITH LATE HUSBAND JAY
“Having behind-the-scenes access [his father, Iain Calder, was the Enquirer editor then—ed.] to the annual National Enquirer Christmas tree in Lantana. It was the most incredible spectacle, and people from around the country would come to see the largest (and real) Christmas tree in the world.” —GLEN CALDER, DIRECTOR OF PUBLIC RELATIONS, PINNACLE ADVERTISING
2 Going to the store for holiday goodies because we have great food stores, like Old Dixie, Pop’s and Captain Frank’s, or the Meating Place, Joseph’s, Bedner’s, Trader Joe’s. 3 Bird-watching, even if you aren’t a serious nerd with a Year List; hiking during migration season is a walk on the wild side.
Favorite Holiday Memories “Christmas stockings were a big tradition in my family, and in 1952, my aunt Maggie (aka: Fuffy) made colorful corduroy stockings for all us kids. She spelled our names out in bugle beads, and each one had hand-appliqued Christmas trees with beaded garlands and ‘pearl’ ornaments. I still have mine, and it’s still as beautiful as ever and serves as a happy reminder of a lifetime of Merry Christmases and all the love that went into making each one a happy memory.”
1 When the weather turns and you remember why you love living here.
“One holiday I will always remember is getting my long hair tangled up in the mixer when I was making Christmas cookies while the rest of the family was decorating the tree! That was definitely memorable!” —CINDY WILSON, INTERIOR DESIGNER, CINDY WILSON, INC.
4 Going all out for the holidays: Not since the 9-11 year will you see such great holiday spirit—and decorations. 5 Socks. 6 Eating things without guilt, like pâté, caviar, sugar cookies, mashed potatoes, ribbon candy. 7 Drinking the first bottle of Beaujolais Nouveau before the New Year. 8 When the 11 p.m. weatherman sees a UFO moving across the Doppler radar from the North Pole. 9 Jack the Bike Man.
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10 Buying necklaces that light up.
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From Grief to Action
A Palm Beach Gardens mom devotes her career to childhood drowning prevention CHILDHOOD DROWNING STATISTICS
Number of seconds it can take for a child to drown
Depth of water in which a child can drown
even years ago, Keri Morrison suffered any mother’s worst nightmare. Ever since, she’s been transforming personal tragedy into a life-saving movement. On Nov. 30, 2013, while on Thanksgiving holiday in New Smyrna Beach, Morrison’s 2-year-old son Jake slipped out the back door of her sister-in-law’s house, wandered onto the family’s dock, and fell into the Intracoastal. Morrison was nursing her 12-week-old daughter Julia at the time. Her husband Roarke immediately took his Jet Ski on the water, recovered Jake and drove him to the hospital, but it was too late.
“I still deal with the guilt of failing him,”Morrison says. She’s wearing a blue wristband she designed in honor of Jake, which never comes off.“And anyone can tell me all day long,‘you didn’t fail your son,’ and it just goes in one ear and out the other. … It doesn’t mean I was a bad parent; it just means I was not educated correctly on drowning prevention.” At the time, Morrison was working remotely for an investment advisory firm in New York. Within five months of Jake’s passing, she had begun a new full-time venture, Live Like Jake, a charity that raises
Childhood drowning survivors who have brain damage
Number of weeks, on average, for a successful ISR training
Keri Morrison, with daughters Julia and Josie and Stacy Van Santen
awareness of childhood drowning, the No. 1 cause of accidental death in children ages 1 to 4. In its six-plus years, Live Like Jake has raised $1 million and provided 2,000 Swim Scholarships in 37 states, providing funds for financially strapped families to enroll their children in the Infant Swimming Resource (ISR) program. Unlike traditional swim lessons, it is hyper-focused on safety: It teaches infants how to self-rescue, even when weighed down by heavy winter clothes, which Jake was wearing when he fell off the dock. Despite its meritorious mission, Live Like Jake has sparked controversy. A 2015 YouTube video of Morrison’s then 6-month-old daughter Josie showing off her ISR training and floating—and crying—for nearly two minutes in a supervised pool setting went viral. It earned more than 2.5 million hits and more than its share of outrage. “I would rather have had [Jake] cry during ISR lessons and have him save himself,”Morrison says. “We always say, a crying baby is a breathing baby.” The publicity helped spread the word about Morrison’s mission. She was invited on“Fox & Friends,”and has appeared on media outlets in four countries. Donations, raised in part by an annual 5K run/walk in Abacoa, are helping Morrison establish an above-ground teaching pool in Palm Beach Gardens. The experience of running the charity, Morrison says, has gone a long way to saving herself; in the wake of Jake’s death, she says she was living“minute by minute.”“And the pain never goes away,”she adds. “You just learn how to deal with it. You learn how to shove it aside. It’s my therapy helping these families.”
Written by JOHN THOMASON
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Sarge in Charge The triple-threat talent keeps us laughing, even in difficult times Written by JOHN THOMASON
ike everybody else, comedian Steven Pickman, aka Sarge, lost some income to the coronavirus—in the form of 37 canceled bookings. But the Boynton Beach resident still shows up to work. I attended my first Sarge performance in June, a standup show at Boca Black Box in celebration of his 56th birthday. COVID cases were rising, and the audience consisted of exactly 35 socially distanced patrons. But Sarge indisputably killed, delivering rapid-fire, withering material that touched on the absurdity of the zeitgeist, Boca’s greying population,
and his own biography as a biracial Jewish man (“I’m a one-person hate crime waiting to happen”) and recovered addict. A politically incorrect, equal-opportunity offender, Sarge honed his chops on cruise ships and on opening gigs for music-industry giants; he’s also a skilled pianist who often combines comedy and music in his act. He returns to Boca Black Box Dec. 30-31 for his annual string of New Year’s shows.
BEST PART ABOUT LIVING IN PALM BEACH COUNTY? Warmth. I hate cold. I grew up in cold—Connecticut prep school, Boston College, New York winters… I like warm a thousand times over cold.
when I left the theater, I thought to myself, tonight I might smoke weed. But I didn’t use.
BEST PART ABOUT SOBRIETY? The fact that I’ve gotten to a place where I’m really glad to be me. Because before I achieved sobriety, I hated my life. I used to say, I love life, just not mine. And that was my mantra. Now I love my life exactly as it is. WORST GIG YOU’VE EVER BEEN A PART OF? July 4 weekend in Martha’s Vineyard, 1996. There was a race riot going on in the audience. There were white people from
Martha’s Vineyard at my concert, and I had to perform 45 minutes to get paid; my William Morris agents were there. It just so happened that on the streets of Martha’s Vineyard on July 4 weekend, all the Black college students in New England converged outside the theater, because after my show was over, they were getting rid of the stage and having a big dance party there. So rather than leave the Black people on the street, the cops let the Blacks into the building, and they went upstairs in the theater. So the whites were all downstairs while I’m doing a comedy show, the Blacks are all upstairs looking over the railing, and then the Blacks and whites started heckling each other. … Meanwhile I’m onstage. I just kept performing. They were booing me, and booing the people. … I finished the job, and got paid, and
COOLEST CELEBRITY YOU’VE OPENED FOR? They’re all cool. The Beach Boys were the coolest, because the first night I worked with them was at University of Illinois at Champaign. I’m doing my set, and I looked past this huge audience, and in the back are the Beach Boys. So after the show, we’re traveling on the same bus, and they go,“Dude, why were you in your own dressing room? From now on, you’re dressing with us. And I’ll just let you know, we haven’t gotten ready early to come out and see the opening act in over 30 years, so we love you.You’re hanging with us.” A GREAT BIT OF MATERIAL OR JOKE THAT ONLY WORKS IN PALM BEACH COUNTY?
The material about driving: People can’t hear, they can’t see, they can’t remember who they are, they can’t feel their hands or feet, they can’t turn their head this way or that way, they have no idea why they’re in the car, and they’re driving. The other one is boarding [airplanes] by ailment: We’re not going to be boarding by group number today; we’ll be boarding by ailment. Please form a line between the two people that can walk, and the 360 wheelchairs. WHAT’S YOUR JOKE WRITING PROCESS LIKE? I’m not a good writer of comedy. I don’t perform the way I write. My biggest problem early in my career is I would write stuff that is brilliant, but I couldn’t remember it. But I am good at showing up, and having it show up with me. That’s how
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I make a narrative. I go onstage and perform it, because when you’re hit with the endorphins and the adrenaline, and the gun to your head to be funny, you come up with better things than when you’re sitting at your computer going, I need a punch line for that. A PARTICULAR VENUE ON YOUR BUCKET LIST TO PLAY? Carnegie Hall. And I will do Carnegie Hall. THE STRANGEST THING ABOUT COVID-19 CRISIS? That it’s actually turning out to be really good for people. That even though one of the symptoms is that some
people die, even though one of the symptoms is that people have to take a bit of a haircut financially, one of the things that you’re hearing most resoundingly is, “I’m spending more time with my family, I’m finding new ways to do things.” It’s forcing people to be creative out of necessity—and more humane and more caring.
ARE THERE SACRED COWS—ANYTHING YOU WON’T JOKE ABOUT? Politics, the president. I make fun of religion all the time; I don’t make fun of politics.
WHAT WOULD YOU WANT YOUR TOMBSTONE TO SAY? He was the right size. Right now I’m working on reducing the size of my body; I put on weight. I had my knees replaced last year. But I was the right size in so many ways—as an entertainer, my ego. I showed up, and I made people happy, and I was the right size.
IF YOU GO WHAT: Sarge New Year’s Shows WHEN: Dec. 30-31 WHERE: Boca Black Box, 8221 Glades Road, Suite 10, Boca Raton COST: $61.80-$128.75 CONTACT: 561/483-9036, bocablackbox.com
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18k yellow gold, white gold and diamond cuff, 18k gold wide cuff with diamonds, 14k gold crossover bangle with diamonds, 18k gold ring with diamonds, pair of 18k gold triple hoops with diamonds, all from Gregory’s Fine Jewelry Delray Beach
Holiday Sweets Put a little sparkle in the season
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rd 33 annual
THE JUNIOR LEAGUE OF BOCA RATON
Woman Volunteer of the Year November 13, 2020
A Virtual Event Honoring the History of Women Volunteers
Robin Deyo, Honorary Chair Yvette Drucker & Nancy Walsh, Co-Chairs Michelle Adams, Paige Gantt & Victoria Matthews, Assistant Chairs
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Merry & Bright Accessories are frosted with silver this holiday season
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Ball gowns are MIA this year, but dressy casual dazzles at intimate holiday parties Gold cork bag, $259, Bent & Bree, bentandbree.com Red pleated blouse, $140, Nina Raynor Delray Beach LOLA & SOPHIE leggings, $195, Wish and Shoes Delray Beach
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© 2020 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 WITHDRAWALS WITHOUT NOTICE. ALL PROPERTY INFORMATION, INCLUDING BUT NOT LIMITED TO SQUARE FOOTAGE, ROOM COUNT, NUMBER OF BEDROOMS AND THE SCHOOL DISTRICT IN PROPERTY LISTINGS SHOULD BE VERIFIED BY YOUR OWN ATTORNEY, ARCHITECT OR ZONING EXPERT. EQUAL HOUSING OPPORTUNITY.
In a Clutch
Take a shine to these bling-y bags to finish your look this season Silver VALENTINO bag, $2,195, Saks Boca Raton NANCY GONZALEZ gold clutch, $1,700, Saks Boca Raton EMANUELA CARUSO blue clutch, $975, Nina Raynor Delray Beach EMANUELA CARUSO bronze clutch, $950, Nina Raynor Delray Beach
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Wrap It Up
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Peacock ivory wrap, $1,150, Nina Raynor Delray Beach
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This audacious take on the tuxedo is relaxed—but glitzy
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Luxe Care for Him Taking time for self-care is more important than ever in crazy 2020 Written by MARIE SPEED
Luxome’s cool (literally) weighted blankets are designed to help you sleep better by evenly distributing pressure across your body—and giving you tuckedin, stress-free sleep. In cool moisture-wicking Lyocell Bamboo or Bamboo/Minky, $86.99 to $179.99 from luxome.com.
omen are usually the ones who understand the benefits of self-care and pampering—but it’s never too late for the boys to show up. Here are a few ideas that will help the men take a moment.
Kiehl’s Men’s Facial Fuel skin-care starter kit will give you some skin in the game with its Energizing Face Wash, Energizing Scrub and moisturizer. $55 from Sephora.
The Beard Kit for Men by Fullight Tech has a natural and organic supply kit for bearded ones, from a beard wash/shampoo to two packs of beard growth oil, beard balm leavein conditioner, a beard comb, beard brush and beard scissor. $26.91 from amazon.com.
CLASSIC ROBE TIME
This cotton belted seersucker Brooks Brothers robe with its shawl collar is the adult man with taste’s alternative to sweats and a Grateful Dead T-shirt. Treat yourself. $118 from brooksbrothers.com.
Aromatherapy isn’t just a thing; it’s also how to up your home advantage. Try this Ralph Lauren sage candle—the Rocky Mountains in a jar—and infuse your space with rugged western charm. $70 from Ralph Lauren.
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A 17-year-old’s hygienic product line foreshadowed the COVID pandemic Written by JOHN THOMASON
n a perfect world, Henry Hurowitz’s invention wouldn’t be necessary. “If our company became obsolete, that would be the best solution to the problem,” he says. “[We’re not] trying to pricegouge or anything. We’re really trying to push our mission onto the world to stay germ-free on the go because it’s so dangerous.” Hurowitz, a senior at University School in Davie, is speaking about Germ Genie, the line of hygiene
Travel Pack of TSA-compliant sanitation tools—two medical face masks, 10 disinfectant wipes, two gloves, a bottle of hand sanitizer, an airplane seat headrest cover, and 15 Tray Table Placemats. In business as in much of life, timing is everything. In launching his company months before the coronavirus pandemic caused a run on such products, the teenage CEO has capitalized on a combination of happenstance and foresight.
Fellows, and he is quick to credit his student partners in the development of Germ Genie—Daniel Gutkin, Romy Peretz, Benjamin Sterne and Jonah Lubin—and the 75 shareholders who invested into Germ Genie in its inception. “In six months, we had $45,000 in revenue, and gave each of our shareholders close to 200 percent ROI,”Hurowitz says.“That’s including giving back $2,500 to Joe DiMaggio Children’s Hospital and
We’ve been realizing that through COVID-19, people have been changing. It’s really a worldwide wakeup call about the idea of germs.” —Henry Hurowitz
products he introduced into the market in December 2019. Its first rollout was the Tray Table Placemat, a sanitary mat designed to cover airplane tray tables, which are the equivalent of airborne petri dishes. He followed it with a
“We’ve been realizing that through COVID-19, people have been changing,”he says.“It’s really a worldwide wakeup call about the idea of germs. People before COVID … didn’t see the impact germs could have on their lives. Now they’re like, Oh my God, this is such a severe issue—I need to stay clean. I don’t want to touch anything in the airport or a bus or a train.” For Hurowitz, the idea germinated, literally, on a plane. He fell asleep on a tray table and awoke with a rash on his face that didn’t subside for days. That led to the research that informed his decision to start Germ Genie.“I found out that try tables are eight times dirtier than a toilet flush button,” he recalls.“And I started researching solutions so future passengers who did travel on airplanes felt safe while using their tray tables.” Hurowitz credits his entrepreneurial spirit to his time as a member of Junior Achievement
$1,500 to Junior Achievement to give future young entrepreneurs the same opportunity we have.” A speech-and-debate student who hopes to enter undergraduate business school, Hurowitz already speaks with the polish of a confident pitchman, and one can imagine him wowing a Shark Tank panel. He’s already sold bulk orders to AutoNation (1,000 travel kits), and is in negotiations with a major airline. He expects to continue developing products. “I couldn’t imagine not having Germ Genie a part of my life, or just spreading the message about germs,” he says, adding that,“although this was a very rewarding experience and taught me a lot about the business and entrepreneurship process, there’s a lot that I still don’t know. And I’m constantly learning on the go. “I just never imagined, when I fell asleep on my tray table, that it would have the impact it has had today.”
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Spread the Wellness FAU students team with local charity to show appreciation for frontline workers Written by JAMES BIAGIOTTI
t’s no secret that frontline health care workers have borne the brunt of the COVID-19 pandemic, and when cases in South Florida were still peaking, students from Florida Atlantic University’s Schmidt College of Medicine—like so many local institutions during the ongoing crisis—stepped up in a new and creative way to support them. The Schmidt College of Medicine and its students have long been known for reaching out into the community, with their successful Wellness Hub initiative hosting
10 wellness-related events each month, covering topics including nutrition, fitness, disease prevention and mindfulness. For this new initiative, which was referred to as Wellness Wednesday, student volunteers partnered with local nonprofit Piece of Peace to put together care packages to help local health care workers relax and decompress after their shifts. The care packages, carefully packaged in FAU tote bags by student volunteers, were assembled at the Piece of Peace facility in Boca Raton and distributed to workers fighting the pandemic at Bethesda Hospital, Boca Raton Regional Hospital and Delray Medical Center. Each of the care packages
included yoga mats, hand sanitizer, sunscreen, lip balm and a personalized note from a medical student expressing appreciation to the health care workers for their service. Other members of the community also donated items, which included healthy snack bars by Katia, coupons for free açaí bowls from 3 Natives, and skin care products from Cerave and La Roche-Posay. In all, 100 care packages were distributed between the three medical facilities, leaving 100 much-appreciated health care workers and members of our community with smiles on their faces and—hopefully—their own piece of peace to take home after working so hard to keep our community healthy.
Left to right: Veronica Hagan, Loren Breen, Alayna Kelly, Jackie Brenner (founder), Daniel Jacobs, Isaiah Herrera, Andrew Fahmy, Nikolas Echeverry
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Clockwise from top left: Healthcare workers at Boca Raton Regional Hospital; 2nd year EM resident Michael Turchiaro; Bethesda Hospital East nurse Remi Losey; Scott Alter M.D., Bethesda Emergency Department Technician Dianna Sierra, and Bethesda Hospital East nurses Ashlee Muzi, Jennifer Zukowski, Cynthia Pineda, and Stella Mirman; and a group of health care workers outside Bethesda hospital.
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Holiday Cocktails! The end of 2020 is coming! Toast it with good cheer!
hether it’s a small family occasion or a gathering of two or three or six during holiday season, the drinks that got us through 2020 are happily replaced by festive seasonal libations that are as pretty as they are delicious. Try these three easy variations on classic winter cocktails for a much-needed infusion of holiday spirit this year! Written by STAFF
BERRY MERRY SPRITZ
3 ounces Jardesca white apertiva 2 ounces prosecco or sparkling wine 1 bar spoonful raspberry juice TO MAKE: Combine all ingredients over ice and gently stir. Garnish with raspberries and rosemary sprig.
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2 large eggs, beaten
3 tablespoons sugar 2 1/3 cup of milk 1 teaspoon vanilla extract 1 dash ground nutmeg 4 ounces bourbon (or as much as you want)
TO MAKE: Blend together eggs, sugar, milk, vanilla and nutmeg and bourbon. Serve chilled.
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1 orange, sliced and seeded 1/2 cup sugar 2 cups water 1 teaspoon ground cloves 2 teaspoons cinnamon 1 bottle red wine
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TO MAKE: Combine orange, sugar, water and spices in large stainless or enamel pot. Bring to boil slowly, reduce heat, simmer for 15 minutes. Reduce heat, add wine, slowly reheat but do not boil. Serve warm.
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This year, the perfect gift can be hung from the mantle rather than tucked under the tree Written by JAMES BIAGIOTTI
here’s nothing quite like the perfect stocking stuffer. The once-humble holiday gift that’s dictated by size alone has grown in relevance over the years from an uninspired side dish to a veritable main course. This year, skip the toothbrushes and gift cards, and fill the adults’ stockings in your home with gifts that may be small in stature but pack a massive punch.
1 1. Citizen Versailles wristwatch, $899: Now that the advent of the smartwatch has passed, the traditional timepiece may seem to have fallen by the wayside. But make no mistake—the analog watch is not going anywhere. You may not be able to answer phone calls with an old-fashioned gears-and-cogs timepiece, but its elegance and timelessness elevates the wearer beyond the standard Fitbit or Apple Watch advocate. 2. AirPods Pro, $149: Everyone’s favorite audio accessory has received a major upgrade: Apple AirPods were the hottest
gamut from affordable (Duke Cannon and Lush) to luxe (Le Labo and Chanel), and they’re made to bring on the go, whether it’s in a purse or a gym bag.
gift of the holiday season a few years ago, and now they’re back with a vengeance. The new Pro version of Apple’s trailblazing wireless headphones (which double as a fashion accessory) comes with added features of noise canceling, customizable sizing and increased battery life. 3. Duke Cannon Solid Cologne, $25: The triedand-true gift of fragrance has come a long way in the last few years—and left the bottles behind. Now, solid colognes and perfumes are all the rage, with none of the leaking and accidental over-use. Options for solid colognes and perfumes run the
4. Ray Ban Original Wayfarers, $155: There’s no wrong time of year to give the gift of sunglasses in South Florida, and we all know there’s no such thing as too many pairs. Whether you’re looking to give someone their first pair of high-end shades or inject a bit of variety into their eyewear arsenal, sunglasses are a reliable go-to for any gift-giving occasion.
hallmark trend of 2020. Everyone’s style is different, but at least we know that masks are the one fashion accessory everyone needs this holiday season. With the selection of luxury face masks exploding, you can choose to splurge on comfort or style (or, better yet, both) and find the perfect mask for anyone on your gift list.
5. Tory Burch Printed Face Masks, $35: We’re all getting tired of those blue disposable masks at this point, and mask fashion has become the
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N EN W W o 62
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s to leaders in lk ta e in z a g a m Boca outh Florida S e th f o rs to c e s key limpse of g a t e g to y m o n eco life going forward ES BIAGIOTTI, WRITTEN BY JAM N JOHN THOMASO MARIE SPEED &
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64 This year has been one of infamy, as anyone would say looking at the past eight months. And we haven’t been able to gauge the ways life will resume—or will not—as the pandemic slithers toward a collision course with flu season and the holidays and tentative re-openings. We asked some of our local leaders in various industries how they saw the“new normal”—or if there was such a thing. Here’s what they said.
Restaurants have taken a huge hit from the COVID crisis, with many going under, others trying to make it on takeout orders and still others valiantly creating new models for their businesses with fewer tables, heightened cleaning and safety procedures, and fewer hours and employees. In what was before March 2020 the golden age of dining out in South Florida, the industry may be one of the hardest hit in the era of COVID. Longtime restaurateur Burt Rapoport, who owns four restaurants between Boca and Delray—Max’s Grille, Deck 84, Prezzo and Burt and Max’s—says once he had to close down and let 440 employees go (“the saddest day of my business career”) he told himself that “failure was not an option.”He was able to get stabilized with a PPP loan to rehire his people and pay the rent. “I spent the time reading as much as I could, and it was obvious that the two things that were most important to my customers and employees were safety and value, so I hired a consulting company to help us develop our safety protocols when we did reopen. And we worked very hard at putting these into place.” Those protocols include distancing tables and “two people constantly sanitizing door
handles, bathrooms, tabletops, chairs, everything our staff touches, too.” He found a product “that kills bacteria immediately and dries in a minute,”and outfitted his very visible“safety administrators” in white lab coats so guests could see them in action. “We felt if our mission was to make our staff and guests feel safe, it’s money well spent; it’s an investment in our business.” He says in the last three weeks before this interview [This was before the resurgence in June, which saw his numbers plummet—Ed.], his restaurants were matching last year’s sales or exceeding them. Rapoport says he also made the commitment not to raise prices, or add a “COVID fee,”which many restaurants are tacking onto bills to compensate for expensive disposable menus and heightened cleaning. In terms of value, he opened the entire restaurant to happy hour prices—not just the bar areas—and implemented half-price wine nights and $1 kids’ meals, which he donates to charity. Rapoport’s relative success story is one of the happy ones; most smaller restaurants are struggling to stay afloat, with takeout and reduced customer volumes simply not enough to keep them in business. Rapoport says it’s a whole new ballgame now, and the restaurant experience will likely “change forever.”People will be more wary of crowds, will eat more at home, and depend more on takeout than ever before. He sees partitions between tables, and continued social distancing. Finally, there will be fewer restaurants, especially those that do not have cooperative and compassionate landlords. “I’ve always believed that the most expensive thing in a restaurant is an empty seat. So if you provide safety and value, your guests will appreciate it and they will return and they’ll tell others.You won’t have the problem with sales. I think you have to take the high road in times like these, and it pays off in the long run.”
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65 Like much of the economy, tourism in Florida was on a bull run. The state’s No. 1 industry, it brought a record 126.1 million visitors in 2018, and the 69 million who alighted in Florida in the first half of 2019 was the highest for any six-month period. My, how times have changed. Tourism, which typically provides 1.3 million jobs and contributes $85.9 million to Florida’s GDP, has been decimated by months of stay-at-home orders, a tattered economy and a general reticence to travel. Jorge Pesquera has seen these impacts firsthand. The CEO of Discover The Palm Beaches, the county’s official tourism promotion arm, Pesquera in April braced for as much as a 35-percent drop in revenues. “We had to cut over half of our forecasted expenses for the second half of the year,” he says.“We have reduced staffing a little bit. But … we’re feeling a little more optimistic based on how bed taxes have been coming in after the low point in April.” Those bed taxes, collected for hotel room stays, fund 97 percent of Discover’s operations. Pesquera’s optimism has been borne out by a gradual uptick in hotel bookings, particularly among in-state staycationers who feel more secure in their cars than in airplanes.“Palm Beach is the biggest county east of the Mississippi, so we’re encouraging people in Boca to go to Jupiter, and vice versa,”he says.“And it’s working. We’re seeing a lot of local and regional travel take place now. … People are tired of being cooped up. They feel safe in their cars.” Discover The Palm Beaches has had
Travel & Tourism
to pivot its messaging numerous times during the pandemic, focusing at first on aid for “essential”lodgers. As some leisure tourism has bounced back, his team is finding ways to promote the county’s assets even while large, income-driving festivals are on pause, and many cultural attractions remain closed as of this writing—starting with, say, the Palm Beaches’ 31,000 acres of Natural Areas. “We have the good fortune in Palm Beach County to be a highly diverse and vast area,” Pesquera says.“What people are looking for are wide and open spaces—places where they can distance. We have an award-winning parks and recreation system. There are a lot of waterfront linear parks in West Palm Beach. From the south end of West Palm Beach to the north end, there’s seven or eight miles of almost uninterrupted Intracoastal views. Route A1A offers long distances for running and biking. “The good news here is that we have all the perfect elements to have a faster recovery than any other part of the country,”he adds.“We have open spaces, small cities, not a lot of congestion. If we can just get the pandemic under control, we would be humming along pretty well.”
“Going into the shutdown we had 450 employees. The saddest day of my business career was the day we shut down, and I had to furlough 440 out of 450 employees. I remember walking through the kitchen and telling everybody, and then I walked out to my car and sat there and cried.”
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The retail landscape across the nation was already changing before the pandemic, as brick-and-mortar stores reeled from the impact of more online shopping, among other factors. In 2019 alone, major chains such as Macy’s, Chico’s, Walgreens and CVS, Pier One, J.C. Penney and countless others announced hundreds of store closings. Enter COVID, and 2020 looks grim. Both Brooks Brothers and Neiman Marcus filed for bankruptcy protection—and the Neiman’s on Worth Avenue in Palm Beach has announced it is closing. Local mom-and-pop stores like Vince Canning Shoes and Shining Through in Delray have closed, along with Fresh Produce. Jos A. Banks is leaving Boca Center. There are 274,000 retail businesses in Florida, and they account for one in every five jobs in the state. Their salaries amount to $49 billion statewide, and they pay $20 billion in annual sales tax. A spokesperson for the Florida Retail Federation, Amanda Bevis, says there’s no doubt that COVID has “changed the way we live.” “[It has changed] what is important to us and what can wait. I would say COVID has really underscored that the retail industry is flexible, adaptable and resilient. We’ve seen
Laurie Katz-Parker with her daughter, Cassie Walin
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a lot of retailers in South Florida and statewide shift quickly to offer alternatives for shoppers who don’t want to come in-store, [like] curbside or delivery services. They want to make sure they are able to serve their customers in a way that makes the most sense during the current circumstances …” And Bevis says what she’s seen so far is a practice of“expediting trends. Those who were just dabbling in social media or dabbling in online orders expedited their commitment to those online channels so they would have that direct communication with their customers in the safest way possible. And so while brick-and-mortar may not do what it did last year, five years, 10 years ago, we’re just seeing retailers use all the channels available to them to stay alive and to thrive.” Gregg Beletsky, boutique director for the upscale Akris women’s wear store on Worth Avenue, says adapting to the demands of a pandemic has become part of the routine. “We have adopted all the guidelines from the CDC,” he says.“We provide masks if they don’t have one. The store is cleaned and sanitized every morn-
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67 “everyone is going to be a little more cautious with their expense line... The pandemic really hit the "reset" butTon for a lot of us.” —Gregg Beletsky
ing, the dressing rooms are sanitized after every customer, and anything that is worn or tried on by a client is then moved to a rack in a secondary room where we steam it. It then waits 24 hours and then we steam it again before it goes back into stock.” Retailers like Beletsky are having to pivot when it comes to sales, using video calls, texting back and forth, home delivery. Beletsky also thinks the change may be larger—and the fashion industry as a whole may be altered by the pandemic of 2020.
“People are going to be more sensitive to inventory levels if they haven’t been already. Clients are going to understand if something is not in stock for immediate purchase, that it still can be acquired. Everyone is going to be a little more cautious with their expense line as well.”He says the pandemic “really hit the ‘reset’ button for a lot of us.” One thing he hears people talking about is a shift in the fashion calendar, so collections are made available closer to the time they would be worn, rather than previewed and ordered months in advance by retailers and consumers. “People aren’t necessarily planning three or six months out right now. They come in and buy something for the moment, they’ll buy something for the weekend, but they’re not buying anything three months out.” Laurie Katz-Parker, who has had the Barbara Katz store in Boca for 39 years now, echoes Beletsky’s comments when it comes to safety guidelines in her store, including temperature checks for both employees and customers, masks, social distancing and meticulous steaming and sanitizing of garments after they have been tried on. Although the store has always had a website, it did not initiate online sales until after that initial March 14 closing was mandated. Katz’s daughter Cassie Walin, regional director for Ippolita Jewelry, pitched in on weekends and took on the project for her mother. Walin says the website now reaches those women who are not quite ready to come into the store, as well as the store’s significant snowbird customer base. “At some point in the near future we’ll have a vaccine, and we won’t have to social distance, and people will come back into the store,”Walin says.“We have a dedicated sales staff that works one-on-one with the client and dresses and styles them from head to toe. That service and that one-on-one experience is why clients come back to us over and over again.” As for Beletsky, he’s also hoping for a rebound this season. “I hope we start to see people come back for Season,”he says.“I think as everybody grows a comfort level with wearing masks and understanding that’s the new normal, that they will be out and about. They will hopefully understand that we need their support to keep the lights on and the doors open.”
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68 BILL INGRAM/THE PALM BEACH POST/ZUMAPRESS.COM
Dr. Frank Barbieri in the classroom
For teachers, students and parents, everything changed on March 13 when the School District of Palm Beach County announced that due to the COVID-19 pandemic, it would be closing the doors of all of its public elementary, middle and high schools. It came as a legitimate shock to students, parents and teachers from Boca Raton to Jupiter. “The pressure was on,”recalls Frank Barbieri, chair of the Palm Beach County School Board and seat of District 5, which represents Boca Raton and West Boca.“I think we had started discussing it with the superintendent that Thursday, and by Friday the decision was made to close down the schools.” Now, from the vantage point of months later, it seems the school district was way ahead of the curve. But at the time, the decision was seen by some as rash. “We already had protocols in place for closing schools in the event of a hurricane,” Barbieri says.“So it wasn’t as if there was no protocol in place for how to close down the school system quickly. “The thing we had never done before was figure out how to teach kids. So for this, we had no protocols. There was no playbook. There’s no script for this one. Basically, it was just trying to get the kids in front of their teachers as quickly as we could so that we minimized the time that they wouldn’t be getting their classroom instruction.” While most involved feel that the distance learning that was employed through the end of the 2019-20 school year was handled relatively well under difficult circumstances, improvements are in place this new school year. New protocols, which Barbieri referred to as“distance learning 2.0,”are in place, with teachers expected to spend a set amount of time teaching live via video conference, a set class schedule for older students, and classes recorded and made available for students to review after the class sessions have concluded. Barbieri says“It’s more like bringing the classroom to the student than bringing the student into the classroom.”
“We had no protocols. There was no playbook. There’s no script for this one.”
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This year, students and teachers are required to wear masks, and the district has enacted social distancing—a task easier said than done in schools that had already been plagued by overcrowding before the onset of the pandemic. “There’s only so much room in a classroom,”Barbieri says.“To put the students six feet apart is not possible unless you only have a very small number of students in that classroom. They’re looking at using the gymnasiums, the auditoriums, the cafeterias, the media centers for classes. It’s not clear yet how far we’re going to be able to keep them apart.” As for what public education will look like as we trudge forward through the pandemic, Barbieri echoed the sentiments of many when he told us that he thinks“we’ll get back to some semblance of normal as soon as we have a vaccine.” But he also believes the widespread pivot to virtual education will have long-term impacts on schools. “I think we’re going to see more virtual classes. ... I think we’re going to learn a lot from which classes can be taught well using distance learning. I think in the high schools we’re going to see more and more students and more and more schools that may want to offer virtual classes where the teachers are teaching live.” Jon Hansen, a teacher at West Boca Raton High School, shares Barbieri’s belief that we could see virtual education become more common in public high schools. “I can only speak to the high school level,”Hansen says,“but I feel we will start to see more of a college-type approach in that students might only be on campus for two or three days a week, with a more flexible daily class period schedule for live instruction. … At the very least, I could see an overall reduction in school hours and more hybrid classes being made available to the students. That said, I don’t feel this could work at the elementary or middle school levels, because they would still have to be the main source of free childcare for working parents.” Barbieri concludes,“I just think we’re going to learn a lot from doing it for a long time. We’ll figure out what works and what doesn’t.”
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On a late summer afternoon at the Wyndham Boca Raton, room occupancy was at 16 percent, down from around 70 percent a year ago. A hand sanitizing station greeted visitors upon entry, and black stanchions placed six feet from the welcome desk enforced social distancing from the employees. They didn’t have much to do, as the lobby resembled an upscale ghost town, de-peopled aside from cleaning crews. Normally, when a hotel feels as quiet as a library, it must mean something’s wrong. But Phillip DiPonio, the Wyndham’s manager, wants to keep it that way for now, even if it means discouraging a certain clientele.“There are definitely people who want to stay at hotels, but those are the people who don’t want to wear masks, who don’t want to have any rules,”he says.
“Before I would have the lobby cleaned twice a day. It’s now every hour, including the restrooms. I can’t see that going away, even if things are full-fledged back on. I think the perception of people across the world … they need to see that. And they’re going to need to see that constantly.”
“We don’t want parties in the rooms, or pool parties. It just leads to trouble.” DiPonio has had to turn away guests who refuse to wear facial coverings—even when free masks are provided at check-in, and are only mandatory in indoor public spaces. For guests that do meet the CDC’s guidelines, they will find a property more hygienic than ever before. The Wyndham voluntarily closed for a month and a half at the onset of the pandemic, and used that time, in part, to establish new “deep cleaning”protocols.“It was a learning process to make sure that every single thing is completely disinfected,”DiPonio says.“It takes longer, when the guest checks out. Normally you go in and strip the room. Now we’ve got to be care-
ful. So while the [housekeepers] wore gloves before, now they’re wearing gloves and masks and goggles. And I want everything bagged before it goes out of the room, to cut down on cross-contamination.” At the pool, more than half the patio seating has been removed to ensure safe distances between parties.“As soon as you leave the pool area, someone’s going to disinfect your pool chair,” DiPonio says.“One, to make sure we’re not getting people sick. But I also want people to see that we’re taking best precautions.” Other Wyndham perks have been scaled back. The TrendTea café is only open during specialty hours, and in-person yoga classes for guests and the local community have plummeted from 36 a week to three. The lobby is cleaned every hour, and all public restrooms now feature touchless sinks and paper towel dispensers. DiPonio expects deep cleaning techniques to be the permanent new normal, even after the crisis has diminished. But he is prepared for a continued rough road ahead. “[Initially] I thought the virus was going to play its course… we’ve had things like bird flu, Ebola outbreaks,”he says.“I naively thought that was going to be it. Now … I don’t see hotels coming back for two years. This is way worse than 9-11, way worse than the economic crash. This is a long-term hurdle for hotels. It’s scary to me, as a hospitality individual.”
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WEB EXTRA: For recipe go to BOCAMAG.COM.
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While America turns to home cooking in these uncertain times, we bring you three traditional holiday dinners that will bring you back to simpler days. WRITTEN BY MARIE SPEED
olidays are for memories, for family and for splendid dinners. From Thanksgiving through Christmas and Hanukah, the American table has always been a place of ingenuity, rich flavors, international influences and annual traditions. This year, we decided to present three old-fashioned favorites you might want to try this year, with tips from star-quality local chefs.
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73 THE BEEF WELLINGTON obody likes a soggy Beef Wellington. For more defined layers, place your Wellington in the freezer in between each stage of wrapping. After you’ve wrapped your tenderloin with the prosciutto, wrap it tightly in plastic wrap and set it in the freezer for 20 minutes. This will firm up the meat and make the next step easier. After wrapping your Wellington in the pastry, make sure it’s well sealed and place back in the freezer for another 20 minutes before baking. Remove from the freezer and place on a preheated baking sheet seal-side down; this will help ensure that no filling leaks out. “While wrapping your Wellington with the pastry, brush the inside as well as the outside of the pastry with egg wash. This will create a seal on the inside with the meat and pastry and stop it from separating and leaving a gap. —Executive Chef and Owner Eric Baker, Rebel House
BEEF WELLINGTON 1 2-pound center-cut beef tenderloin, trimmed Kosher salt Freshly ground black pepper Olive oil, for greasing 2 teaspoons Dijon mustard 1 1/2 pound mixed mushrooms, roughly chopped 1 shallot, roughly chopped
Leaves from 1 thyme sprig 2 teaspoons unsalted butter 12 thin slices prosciutto Flour, for dusting 14 ounces frozen puff pastry, thawed 1 large egg, beaten Flaky salt, for sprinkling
Using kitchen twine, tie tenderloin in 4 places. Season generously with salt and pepper. Over high heat, coat bottom of heavy skillet with olive oil. Once pan is nearly smoking, sear tenderloin until well-browned on all sides, including ends, about 2 minutes per side (12 minutes total). Transfer to plate. When cool enough to handle, snip off twine and coat all sides with mustard. Let cool in fridge. Meanwhile, make duxelles: In food processor, pulse mushrooms, shallots and thyme until finely chopped. To skillet, add butter and melt over medium heat. Add mushroom mixture and cook until liquid has evaporated, about 25 minutes. Season with salt and pepper, then let cool in fridge. Place plastic wrap down on a work surface, overlapping so it’s twice the length and width of the tenderloin. Shingle the prosciutto on plastic wrap into rectangle big enough to cover whole tenderloin. Spread duxelles evenly and thinly over prosciutto. Season tenderloin, then place it at bottom of prosciutto. Roll meat into prosciutto-mushroom mixture, using plastic wrap to roll
tightly. Tuck ends of prosciutto as you roll, then twist ends of plastic wrap tightly into a log and transfer to fridge to chill (this helps it maintain its shape). Heat oven to 425°. Lightly flour work surface, then spread out puff pastry and roll into a rectangle that will cover tenderloin (just a little bigger than the prosciutto rectangle you just made!). Remove tenderloin from plastic wrap and place on bottom of puff pastry. Brush other three edges of pastry with egg wash, then tightly roll beef into pastry. Once log is fully covered in puff pastry, trim any extra pastry, then crimp edges with a fork to seal well. Wrap roll in plastic wrap to get a really tight cylinder, then chill for 20 minutes. Remove plastic wrap, then transfer roll to foil-lined baking sheet. Brush with egg wash and sprinkle with flaky salt. Bake until pastry is golden and center registers 120°F for medium-rare, about 40 to 45 minutes. Let rest 10 minutes before carving and serving. —Delish.com
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75 THE RACK OF LAMB esting the lamb when it comes out of the oven is the most important step in the cooking process. Resting at room temperature for 15 minutes allows the cooking process to finish, and also gives the internal juices an opportunity to expand back out to the edges of the meat. This results in a more tender and juicy rack of lamb. —Executive Chef Roger Brock, Boca West Country Club
CHEF BROCK’S RACK OF LAMB (WITH A TWIST) MOROCCAN SPICED RACK OF LAMB
1 full rack of lamb Moroccan Spice (see recipe) Salt and pepper 1 tablespoon olive oil
Remove lamb from refrigerator 30-40 minutes prior to starting. Season with salt and pepper and Moroccan Spice. Heat pan over medium-high heat, add olive oil, and sear lamb rack on top and bottom. Place lamb on sheet pan and place in a preheated oven for 20 minutes or until internal temperature is 115 degrees. Remove lamb from oven and let rest for 15-20 minutes. Before serving, put lamb back in oven for 4-5 minutes, remove lamb and cut into 2 bone chops. MOROCCAN SPICE: 1 teaspoon ground cumin 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon paprika 1 teaspoon coriander 1 teaspoon turmeric 1/2 teaspoon allspice Combine dry ingredients together. You can also purchase a pre-made blend if you like.
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77 THE CHRISTMAS GOOSE emember, goose is a game bird. A goose is not a turkey. Just like a duck is not a chicken. It is OK to have pink breast meat. I cook a goose in a two-step process. Roast the whole bird when the breast meat reaches a temperature of 135 degrees F. I carve the breasts off of the goose and continue roasting the legs till they reach about 170 degrees F and are nice and tender. —Chef Blake Malatesta, Space of Mind Modern Schoolhouse
ROAST GOOSE 1 fresh or frozen (12-pound) goose, giblets reserved Salt and freshly ground black pepper 3 medium carrots, scrubbed and cut in half 3 stalks celery, cut in half 1 head garlic, cut in half crosswise 1 bunch fresh thyme sprigs 1 bunch fresh sage
1 medium onion, cut in half 8 sprigs flat-leaf fresh parsley 1 dried bay leaf 1 teaspoon whole black peppercorns 1/2 cup dry white wine 1 tablespoon unsalted butter
If goose is frozen, place it in refrigerator overnight to thaw. Remove goose from refrigerator, and let it stand at room temperature for 30 minutes. Heat oven to 400 degrees. Rinse goose inside and out with cold running water, and pat it dry with paper towels. Trim as much excess fat as possible from the opening of the cavity. Remove first and second joints of the wings, and set them aside for use in making the stock. With point of a sharp knife, prick entire surface of the goose skin, being careful not to cut into the flesh. Fold neck flap under the body of the goose, and pin flap down with a wooden toothpick. Generously sprinkle cavity with salt and pepper, and insert 2 carrot halves, 2 celery-stalk halves, garlic, thyme and sage. Using piece of kitchen twine, tie legs together. Generously sprinkle outside of goose with salt and pepper, and place it breast-side up on wire rack set in large roasting pan. Roast goose in oven until it turns a golden brown, about 1 hour. With baster, remove as much fat as possible from the roasting pan every 30 minutes. Reduce heat to 325 degrees, and roast until goose is well browned all over and an instant-read thermometer inserted into a breast, not touching a bone, registers 180 degrees, about 1 hour after reducing the temperature.
Meanwhile, prepare goose stock, which will be used when making gravy and the dressing. Trim and discard any excess fat from the wing tips, neck and giblets, and place them in a small stockpot. Add 4 carrot halves, 4 celery-stalk halves, both onion halves, parsley, bay leaf, peppercorns, and enough water to cover bones and vegetables by 1 inch (about 2 1/2 quarts water). Place stockpot over high heat, and bring to boil. Reduce heat to medium low, and simmer stock, skimming scum as it forms, for 2 hours. Strain stock through cheesecloth-lined strainer. Remove and discard fat floating on the surface of the stock, and set stockpot aside. Remove goose from the oven, and transfer to a cutting board that has a well. Let goose stand 15-20 minutes. Meanwhile, prepare gravy. Pour off all fat from the roasting pan, and place pan over high heat. Pour in wine, and cook, stirring up any brown bits with wooden spoon until cooking liquid is reduced by three-quarters. Add 2 cups goose stock, and cook, stirring until liquid is again reduced by three-quarters. Season with salt and pepper to taste. Stir in butter, and cook until slightly thickened. Pass gravy through cheesecloth-lined strainer into gravy boat, and serve with goose. —marthastewart.com
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GET AWAY& Stay close to home We live in vacationland all year long—here are six ideas for a dazzling holiday break
Pier View from Nikai Terrace at Cheeca Lodge & Spa
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79 written by james biagiotti, marie speed & john thomason WITH OVERSEAS TRAVEL STILL A wish-list item and most cruises anchored in port, those of us seeking a winter getaway can find brilliant options in our own backyard. Here are a few of our picks for South Florida vacations just a short drive away. Start packing.
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jupiter beach resort DESTINATION: Jupiter Beach Resort, 5 N. A1A, Jupiter; 561/746-2511 DRIVE TIME FROM BOCA: 50 minutes THE LOWDOWN: This four-diamond
resort in the northern Palm Beaches is part of the posh Opal Collections brand, and is smack-dab on the Jupiter beachfront, at the intersection of Federal Highway and Indiantown Road. The West Indies meets Key West interior design, heavy on carved wood chandeliers and maritime art, evokes Florida at its most mythic and picturesque. While some
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resorts favor sprawl, amenities at this compact getaway are clustered together, from the spa and fitness center to the pool and Jacuzzi to the two restaurants and lounge. As Regional Sales Director Steve Crist says, “you’re never more than two minutes from anywhere.”
WHY YOU SHOULD GO: Location, location … you know the rest. Jupiter Beach Resort is steps away from the Atlantic Ocean coastline and the myriad water activities it entails. (Room bookings include rentals of beach chairs and umbrellas at no extra charge.) Not all of its guestrooms are oceanfront, but it’s worth splurging on one of the direct ocean-view suites, which offer endless aquamarine vistas best enjoyed from small, two-chair balconies. During turtle season (roughly March to October), you might spot the beach’s resident loggerheads lay their eggs; and because of the softer, turtle-friendly lighting all around the resort, there’s less light pollution—and more unobstructed views of starry skies. Sporty visitors can enjoy a lighted tennis court, billiards table and bicycle rentals, while foodies may appreciate the fin-to-fork cuisine at Sinclairs, the onsite restaurant, which produces smooth and serenely indulgent cocktails—the coconut mojito alone is worth this drive—as well as clever deconstructions of staples like Caesar and Caprese salads.
NEARBY ATTRACTIONS: The famed Jupiter Inlet Lighthouse, with its museum and nature trail, is just a few minutes’ drive, along with other eco-tourist favorites like the Blowing Rocks Nature Conservancy (closed from COVID at the time of this writing), Jupiter Ridge Natural Area and Carlin Park, which offers covered picnic pavilions and public beach access. The park, walking distance from the Resort, is also home to a favorite breakfast spot, the Lazy Loggerhead. Little Moir’s Food Shack, a hidden gem in a nondescript strip mall, is an essential stop, with its rich seafood menu and so-called “grown-up,” haute cuisine spins on comfort apps like nachos, mac & cheese and Brussels sprouts.
Left, snapper from Sinclairs Ocean Grill; right, the pool and outdoor bar seating
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C J PHOTOGRPAHY INC ©2012
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Cheeca Lodge pool at twilight
CHEECA LODGE & SPA DRIVE TIME FROM BOCA: 2 hours, 30
THE LOWDOWN: The iconic Cheeca Lodge & Spa has been a staple of luxury in the Florida Keys for more than 70 years, and remains one of the country’s premier tropical vacation destinations. The Cheeca has hosted movie stars, world-famous athletes and a U.S. president in George H.W. Bush., with the latter even hosting his own fishing tournament at the resort for a decade. Not content to rest on its laurels, the Cheeca Lodge has undergone tens of millions of dollars worth of renovations over the last few years, and just this summer added 10 private villas— the Casitas—to offer an even more upscale experience. In addition to enjoying the full amenities of the resort, guests who reserve one of the Casitas have access to private beachfront and personal butler service.
Suite with private tub and balcony
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WHY YOU SHOULD GO: Islamorada is a more manageable destination than the southern Keys, and once guests arrive at the Cheeca Lodge they can waste no time getting right into vacation mode. Tucked away among waterfalls and alluring vegetation, the
Spa at Cheeca Lodge is an adults-only oasis of relaxation that offers a diverse menu of revitalizing treatments. When guests aren’t looking to unwind at the spa or on the resort’s pristine beaches, they can enjoy activities from paddleboarding to beach volleyball, or hit the links on a nine-hole golf course designed by Jack Nicklaus. The resort’s dining options include four unique restaurants, from a brand-new addition in the Nikai Sushi Bar to the resort’s storied flagship restaurant, Atlantic’s Edge, all of which include selections of fresh-caught local seafood. And with the resort’s Camp Cheeca available to entertain the resort’s young guests, parents can bring their kids along on vacation and not worry about losing out on a moment of leisure.
NEARBY ATTRACTIONS: The Cheeca Lodge is in the heart of Islamorada, often touted as the sportfishing capital of the world. A multitude of charters is available through the resort for fishing, snorkeling and parasailing. Nearby, the Theatre by the Sea and the History of Diving Museum are a short drive from the resort, but from the Cheeca Lodge all that the Florida Keys have to offer is accessible within just a few hours’ drive. As with any stay in the Keys, when visitors take to the Overseas Highway, the drive itself becomes part of the vacation.
MCF MEDIA LLC
DESTINATION: Cheeca Lodge & Spa, 81801 Overseas Highway, Islamorada; 305/664-4651
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83 From top: Palm Terrace pool, Signature Gulfview Suite, bone-in rib-eye at the Catch of the Pelican on-site restaurant
DESTINATION: Naples Grande, 475 Seagate Drive, Naples;
DRIVE TIME FROM BOCA: Two hours THE LOWDOWN: There’s nothing like history and an ironclad reputation, and the Naples Grande has both in spades. This four-diamond beach resort on the white sands of Naples is known for its verdant natural splendor and commitment to environmental sustainability, and offers a host of activities for both adult guests and family vacationers to enjoy an Old Florida sensibility in a welcoming and relaxed atmosphere. WHY YOU SHOULD GO: Sometimes there’s just nothing like enjoying the warm waters of the Gulf of Mexico and watching the sun set from the beach rather than rise. The Naples Grande’s three miles of private beachfront offer paramount comfort and privacy while lounging on the shore. For guests looking to relax in style, the Naples Grande Spa hosts dozens of innovative therapies, and even offers an exclusive Spa Villa with a sun deck, whirlpool, sauna, steam room and meditation room. The Grande’s decadent dining options include seven different restaurants and bars, a Bloody Mary bar with 48,000 different combinations—yes, you did read that number correctly—and even a dedicated coffee and gelato restaurant. Outdoor activities surround the resort’s 23 waterfront acres, including 15 tennis courts, a world-class golf course, and excursions within the 200 acres of protected mangrove estuary surrounding the resort. Eco-tours through the mangroves are available by canoe or kayak, and guests can enjoy strolls along bridges and walking paths throughout the estuary. In lockstep with the eco-activities that the resort offers its guests, the Naples Grande is also an award-winning eco-resort, with practices that focus on and promote sustainability, so guests can rest assured that their stay will be free of any environmental guilt. NEARBY ATTRACTIONS: The Naples Grande Golf Club is a short drive from the resort, and its Rees Jones-designed golf course has been named one of the top 100 resort courses in North America. Opportunities to revel in the resort’s natural surroundings are boundless, with local attractions such as The Conservancy of Southwest Florida, Manatee Park, and various Everglades explorations, from wildlife tours to a swamp walk, just a stone’s throw from the Grande.
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Drinks, apps and entrees at Hyatt Centric’s Harborwood restaurant
hyatt centric las olas bocamag.com
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DESTINATION: Hyatt Centric Las Olas, 100 E. Las Olas Blvd., Fort Lauderdale; 954/353-1234 DRIVE TIME FROM BOCA: 31 minutes THE LOWDOWN: For staycationers seeking a getaway in the heart of a major Florida city, Hyatt’s new“Centric”property is easy to spot: Becoming the tallest building in downtown Fort Lauderdale when it opened April 2, it juts up like a beacon for weary travelers. The Centric occupies the first 14 floors of this sleek and impressive skyscraper, sharing the rest of it with residences. Amenities include an eighth-floor pool and adjacent bar offering craft cocktails and light bites, and the groundfloor Harborwood Urban Kitchen and Bar.
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85 Hyatt Centric exterior Harborwood Signature Burger
WHY YOU SHOULD GO: All Hyatt Centrics are so named because they’re in the center of the action—the Las Olas version being steps from downtown Fort Lauderdale attractions, three miles from the airport and four miles from the beach. Abutting the New River, and fashioned with the character of Fort Lauderdale in mind, the hotel is designed in a coastal palette of blues, whites and browns. The walls are studded with nautical details, and the seafaring theme is perhaps most noticeable in the array of unusually shaped light fixtures meant to evoke marine life. The spacious lobby—always a plus in these distanced times—feels like an inviting lounge, with eye-candy coffee table books and fun gewgaws to pass the time.
Harborwood is its own delicious hangout, a chef-driven restaurant with an international menu and locally sourced ingredients. And we’d be remiss if we didn’t mention the champagne vending machine, which is totally Boca.
NEARBY ATTRACTIONS: The surrounding area is culture central, with the NSU Art Museum, Museum of Discovery and Science, Riverwalk and the Broward Center all within walking distance. Balcony rooms overlook Huizenga Park, which hosts concerts and events in normal times, and a ride on an upscale “gondola” is the most stylish way to experience the Venice of America, aka the New River.
Las Olas Pride cocktail at Harborwood
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lago mar beach RESORT DESTINATION: Lago Mar Beach Resort, & Club, 1700 S. Ocean Lane, Fort Lauderdale, 855/209-5677 DRIVE TIME FROM BOCA: 30 minutes
featuring mainstream modern American favorites.
NEARBY ATTRACTIONS: Lago Mar offers everything you’d want in a beach vacation, including water sports, but top Fort Lauderdale attractions are nearby, including the shops of Las Olas Boulevard, the water taxi, Bonnet House, The Museum of Discovery and Science and farther afield, Butterfly World and Flamingo Gardens. Families have been coming to Lago Mar for generations; it’s still the iconic destination for Fort Lauderdale vacations, with a charm that continues to prevail in the ever-changing South Florida hospitality industry.
THE LOWDOWN: This family-owned resort has been a Fort Lauderdale Beach mainstay for more than 60 years in the tradition of a classic and gracious family-friendly hotel. This is not a glitzy boutique trendsetter; it’s a time-honored and updated 204-room resort (with private spa) on 10 acres with one of the largest stretches of private beach in Broward County.
WHY YOU SHOULD GO: Lago Mar is a tried-and-true resort in the finest tradition of family beach vacations— comfortable yet elegant, with easy access to all its amenities, from its private beach and cabanas and lagoon-style pool to tennis, pickleball and a putting course. It is reminiscent of a more-old-school kind of vacation—the kind that families used to take year in and year out when they visited Florida back in the day—a vestige of old-fashioned upscale hospitality (and a prestigious private club as well) with all the bells and whistles of 2020 luxury. Plus you‘ve got great dining, particularly through its signature Acquario restaurant
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driftwood RESORT DESTINATION: Driftwood Resort, 3150 Ocean Drive, Vero Beach; 772/231-0550
ed with a time-share wing, two swimming pools and a shuffleboard court.
The staff even offers a property-wide “scavenger hunt” for eagle-eyed guests.
DRIVE TIME FROM BOCA: 1 hour, 40
WHY YOU SHOULD GO: Waldo Sexton was what you might call a Vulcan Mind Meld between Addison Mizner and Miguel de Cervantes, and his resort is a veritable museum of his motley collection of stuff— bas reliefs of invading conquistadors greeting visitors near the front desk, a pair of cannons he found on a beach in Sebastian flanking the breezeway toward the beach. There are sculptures of gargoyles and mermaids and pelicans, Dutch tiles embedded haphazardly into walls and floors, ships’ wheels nailed wherever they fit, and iron bells aplenty—ancient, rusty, hulking ringers straight out of Victor Hugo. You’ll probably need a few tours of the property to notice all of it—the Murano sculptures, the mastodon teeth, the giant anchors— making every stroll a delight of discovery.
NEARBY ATTRACTIONS: McKee Botanical Garden, another Waldo Sexton venture that opened in the 1920s as the massive McKee Jungle Garden, once housed exotic monkeys and elephants on its 80 acres of tropical hammock. Now, the species are more common, and the property spans 18 acres, but its rainforest ambience still soothes mind, body and soul, with 100,000 species of native and tropical plants and plenty of avian visitors; it’s just a few minutes’ drive from the Driftwood. Round Island Beach Park, 10 minutes away, features a 400-foot boardwalk overlooking manatees as they frolic in a lagoon. Kayaking is welcome (though you have to bring your own boat), and the gentle sea cows love to rub up against the vessels! If you’re lucky, you’ll spot dolphins, too.
THE LOWDOWN: Florida writer Theodore Pratt once called the Driftwood“the most unusual hotel in the country.”This historic beachfront landmark is the brainchild of Waldo Sexton, an eccentric citrus magnate, who gobbled up acres of mosquito-riddled land in 1920s Vero Beach for a song. Sexton built the Driftwood as an expansive seasonal home for his family, naming it after the material of its construction, repurposed from shipping containers hauled in from neighboring regions. Sexton opened Driftwood as a resort in the ‘30s, and the original structure—built without blueprints—is still intact, complete with a restaurant bearing Sexton’s name. The property has been extend-
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Physician weighs in on why St. Andrews Estates residents enjoy peace of mind during the pandemic
hen asked about the best place for retirees to live during a global pandemic, a Boca Raton physician said St. Andrews Estates, an Acts Retirement-Life Community, is taking extensive COVID precautions to ensure the safety of residents while enabling them to still stay active and enjoy life. Stephanie Oyen, MD, an Internist with Glades Medical Group said, “St. Andrews Estates is taking all the necessary precautions and frequently testing. Residents have extra resources they wouldn’t have living at home, like nursing staff available 24/7, and staff to help coordinate any need in general. That’s a huge benefit.” Residents don’t have to leave the community for medical treatment for any minor ailments, or risk going to a doctor’s office during the pandemic. St. Andrews Estates offers telemedicine and has a nurse practitioner on site. “It’s definitely better for a patient not to leave home, sit in a physician’s practice and wait to be seen, when they have health professionals right on site and resources to stay safe,” Dr. Oyen said. St. Andrews Estates also has an advanced rapid testing machine. This effective diagnostic tool can screen for COVID-19 in a matter of
desserts and nutritious treats, and fitness trainers provide fun, virtual workouts that residents can conveniently access on their in-house TV channel or iPads. Residents are also taking advantage of the expansive campus – enjoying long bike rides and walks around the lakes. “Personally, I’ve avoided the gym because I feel safer exercising at home,” said Dr. Oyen. “It’s great for residents to have virtual and outdoor options to focus on health and motivate them to stay active.”
Dr. Stephanie Oyen, MD
15 minutes. This prevents unknowing spread of the virus and offers peace of mind for both residents and staff. “That’s not something typically available,” said Dr. Oyen. “To have those test results in minutes is another huge benefit to living at St. Andrews Estates.” In addition to safety protocols, perhaps the best feature of St. Andrews Estates during the pandemic is the convenience and variety of services available at residents’ fingertips. Staff members cater to any need, including the delivery of groceries, medicine, and delicious four-course dinners right to residents’ doors. Culinary staff get creative with surprise
Dr. Oyen says this support is crucial now more than ever because social isolation leads to mental decline. “We are definitely seeing more depression and fatigue that can be a physical symptom of depression. Having resources and activities available to help residents stay connected and interacting keeps their minds sharp. It’s very important to mental health,” said Dr. Oyen. She added, “I would honestly feel safer to have my loved one in a retirement community like St. Andrews Estates, where I know they’re being looked after than being home alone, scared to go anywhere and not have the resources and social activities available to them.”
Marilyn Ray has spent her life teaching excellence in health care
She gives St. Andrews Estates an A+
As a nursing professor, author and retired Air Force Colonel, Dr. Marilyn Ray is an expert in looking after people. Thatâ€™s why she chose to live at St. Andrews Estates, where she enjoys an active lifestyle on an oasis-like campus with the promise of excellent healthcare should she ever need it. She knows that Acts Retirement-Life Communities has put the well-being of their residents first and foremost for nearly 50 years, and Acts Life CareÂŽ means Dr. Ray can protect her nest egg should her needs change. Call today to find out more about St. Andrews Estates.
(561) 609-0010 | AboutActs.com/BocaMagazine
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Erin Manning The Flagler Museum at Christmastime is one of the county’s most festive escapes Written by JOHN THOMASON
hristmas is, according to Flagler Museum Executive Director Erin Manning, a “big deal.” Preparation is a multiweek enterprise that’s completed by Thanksgiving, and is not limited to wreaths hung on the street leading to the restored Palm Beach palace, and garlands decorating the windows of the front façade. Inside the mansion, no yuletide expense is spared. The 16-foot tree in the Grand Hall—
Everyone is overwhelmed by how beautiful the house is. That is true whether we have a pandemic or not. And that’s very special to us.” —Erin Manning
situated roughly where the Flaglers arranged their own giant fir tree in the early 20th century—is studded with glass and paper ornaments evoking the Gilded Age, and garlands infuse every room with the festivity of the season. Period Christmas cards are displayed in the ballroom. At the tree lighting, traditionally held on the first Sunday in December, descendants of the Flagler and Kenan families flip the switch, Santa Claus makes a cameo, there is holiday caroling in the courtyard, and musicians perform on the 1902-vintage pipe organ in the music room. For the week leading up to Christmas Day, the Flagler stays open after hours for popular Holiday Evening Tours of the museum. Alas, all of this revelry is potentially on pause this year. At the time of this writing, large gatherings have still been curtailed because of the coronavirus. But if there’s any year that Americans can use a jolt of Christmas spirit, it’s this one. Manning hopes the museum’s longstanding holiday traditions will bring their customary warmth to a frosty 2020.
WHY IS CHRISTMAS SUCH AN IMPORTANT PERIOD OF TIME FOR THE FLAGLER MUSEUM?
We tell the story of the house, and Christmas was a holiday that was celebrated here. It has turned out to be an important traditional program, where families come enjoy the beauty of the house. We try to set things up similar to how Mary Lily and Henry Flagler would have set it up when they were here, between 1902 and 1913.
WHAT WERE CHRISTMASES LIKE DURING THE GILDED AGE?
There are some things that have changed over time, but the idea of gift-giving, which was an important aspect of Christmas in the Gilded Age, has been around for a long time. Early trees often had gifts tied to the branches; the tradition of putting presents down below has come about later. The Flaglers also celebrated it with a spirit of generosity; they had gifts for each other, but Flagler would have gifts for local children to be given out as well.
CAN YOU TELL US ABOUT THE HOLIDAY EVENING TOURS?
They’re a wonderful way for the public to see the house in its original lighting, at night. On those tours, which are given by our incredible docent team, families come in together, they have punch and
Christmas cookies, and they tour the museum at night. It’s just a really special, warm and cozy feature. If we’re unable to do it in 2020 safely, it’s something we can’t wait to return to in 2021.
HOW HAVE VISITORS TAKEN TO THE CORONAVIRUS-RELATED CHANGES IN PROTOCOL?
We spent a lot of time before we reopened in June. We put protocols in place that are appropriate and strict. And our visitors have been incredibly grateful. We have timed entrances, so we know when people are coming. We have a fixed route throughout the property. We guide you with floor mats and stanchions, and with the generous spirit of our floor attendants. We moved our store into one of our enormous historic rooms, and spread the merchandise out on the beautiful displays. We did a lot of training with our wonderful team, to make sure they understood that their safety needs to be as high a priority as the visitors’ safety. So by backing up, they’re paying a compliment to our visitors.
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COURTESY OF FLAGLER MUSEUM
The Flagler’s Christmas tree and library during the holidays; a visit from Santa
WHAT PROGRAMMING AT THE FLAGLER HAVE YOU MISSED THE MOST DURING THE PANDEMIC?
We missed July Fourth. It was hard not to have 300 people on our property, looking up over the water, watching the fireworks. One of the wonderful things we do each year is bring in someone from our community to read the Declaration of Independence as part of that program. We missed
being able to do that. A really nice thing happened; in crisis, people come together. As soon as he saw we were canceling it, the head of middle school at the Benjamin School said, ‘Erin, we’ll have some of our students read the Declaration of Independence, and do a video, and you can send it out to your members.’ It was young voices talking about the original intention of the Declaration of Independence. It was just beautiful. It was a good that came out of COVID.
We keep the six feet of social distancing as a minimum. And it’s worked.
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Turn the pages and get reacquainted with some familiar Faces and discover a new select group of extraordinary people who have made their mark in unique, meaningful and captivating ways. Learn the inspiration behind their eclectic careers and the roads taken to turn their passions into their chosen professions.
The 561 Faces of Diamonds, Select Ateliers Rosenberg Diamonds & Co. David Rosenberg, President, Diamantaire
Photo Aaron Bristol
Self-taught and unapologetically self-promotional, David Rosenberg didn’t grow up in the diamond industry but has certainly made his mark as a world-renowned Diamantaire. In just two decades, he has risen from an eager entrepreneur to his dR brand, which garners acclaim from the trade and the distinguished clientele that frequent Rosenberg Diamonds & Co to experience the man as much as the inventory. The rarest, most important and sought-after diamonds, gems, exquisite jewels, a mesmerizing display of large stones and D Flawless diamonds, a kaleidoscope of natural fancy color diamonds, treasured heirlooms once owned by royalty, and celebritycommissioned designs all grace his elegant boutique. Rosenberg attributes his prestigious standing in the industry to the relationships he has been fortunate to forge with vendors, collectors and colleagues; his astute artistic eye and business sense, and an unyielding foundation of honesty and integrity core values−“a winning combination for success,” he says. The immaculately groomed Rosenberg, decked out in his fine signature dR monogrammed shirt, belt and custom shoes says, he takes nothing for granted and is extremely thankful for the gift of good health and the enjoyment of life’s simple, priceless pleasures. He also finds tremendous gratification fulfilling the diamond dreams of clients who frequently travel worldwide to make his acquaintance, marvel at his inventory and seal the deal with a handshake and the word Mazal. “A vendor recently came to my store and offered me one of his prized stones from his important collection; a sixcarat D Flawless pear-shaped diamond. I admired it closely and then proceeded to pull out a whole set of matching pairs of D Flawless pear shapes ranging from three to 12-carats each that I had put aside to make several pairs of earrings. ‘I am extremely fortunate to have such items in my inventory,’ I commented. With the utmost respect and a bit of sarcasm in his voice, the vendor looked me straight in the eyes, chuckled and said, ‘Of course you do! Why wouldn’t you? You are David Rosenberg!” ROSENBERG DIAMONDS & CO 561-477-5444 RosenbergDiamonds.com
Faces Sponsored Content
The 561 Faces of Spine Surgery and Care Florida Spine Associates
Photo Aaron Bristol
The Florida Spine Associates team of renowned board-certified spinal surgeons and pain management physicians provides patients with world-class comprehensive spine care. Dr. Robert Norton completed advanced training in spine surgery at the New York University Hospital for Joint Diseases, one of the most sought-after and prestigious spine fellowships in the country. He obtained specialized instruction in the surgical and non-operative management of complex spinal conditions and minimally invasive spine surgery by several pioneers in the field. Dr. Philip Saville received his medical degree at the University of Leicester in England. He is the practiceâ€™s first physician to train at the top orthopedic institute, Hospital for Special Surgery in New York City. Dr. Brian Burrough is a board-certified anesthesiologist with subspecialty certification in pain medicine and a Masterâ€™s Degree in physical therapy. His approach to spine-related pain, from basic back pain to cancer spinal metastasis, is to treat patients with the goal that long-term medication will be unnecessary. Dr. Michael Auerbach is a double boardcertified anesthesiologist and pain medicine specialist treating arthritic and neurologic conditions of the spine and joints, postlaminectomy pain, headaches, and many painful conditions. Dr. Arthur Germain is a board-certified orthopedic surgeon specializing in diagnosis, non-invasive treatment, rehabilitation of spinal conditions, and complex cases where previous treatment was unsuccessful. Dr. Seth MacMahon is a double board certified anesthesiologist and pain medicine specialist who graduated from the University of Miami Miller School of Medicine and completed his anesthesiology residency at the Ochsner Clinic in New Orleans. He provides minimally invasive and non-interventional treatment options for complex pain conditions. FLORIDA SPINE ASSOCIATES 561-495-9511 Floridaspineassociates.com
DR. ARTHUR GERMAIN
DR. SETH MACMAHON
DR. PHILIP SAVILLE
DR. ROBERT NORTON
DR. MICHAEL AUERBACH
DR. BRIAN BURROUGH
Faces Sponsored Content
The 561 Faces of Industry Leading Insurance Solutions Apple Insurance & Financial Services
Photo Aaron Bristol
Marc Fine Robert Beegel Allison Jericho John Byrnes Carmela Papai
Apple Insurance & Financial Services is a fullservice brick-and-mortar insurance agency that helps individuals and companies make informed decisions that create value and manage risk. They are a leading agency for Florida Blue insurance statewide. Their goal is to guide individuals and families to obtain competitive rates for their insurance needs, along with assisting companies to achieve their goals and secure their staff through their newly expanded Group Benefits Division. Meet the Group Benefits Division: Marc Fine joined forces with insurance industry leader Rick Jultak and formed Apple Insurance as a partner in 2010. They have grown exponentially and have solidified themselves as one of the top all-inclusive insurance agencies, specializing in health and Medicare through Florida Blue. Marc took charge of the expanded Group Insurance Division, bringing together a team of experts to continue providing unparalleled service to current and future clients. Robert Beegel joined during the expansion as Director of Employee Benefits. He brings more than 30 years’ experience and is a CSA-certified Senior Advisor, AHIP Long Term Care Professional and Voluntary Benefits expert. Allison Jericho is a Senior Account Executive of Group Insurance Sales. She brings a 20-year track record with an impressive background as a top sales agent for Aetna in New York. She brings a level of professionalism, commitment and dedication which is used to provide the “‘A’ for Apple service” organizations seek when entrusting Apple with their insurance needs. John Byrnes is a Senior Account Executive who brings more than 20 years’ experience from the floor as a Senior Commodity Broker for the New York Stock Exchange. He believes that every business is unique, and therefore will never give a one-size-fits-all solution. Carmela Papai is considered the customer service face of the Group Division, with 25 years’ experience specializing in group administration. She works closely with the Group Department Division to make clients feel they are part of the Apple family. APPLE INSURANCE & FINANCIAL SERVICES 561-692-4724 appleinsurance.com
MICHAEL J. FICHTEL
HOWARD L. WANDER
HEATH S. ESKALYO
The 561 One of Florida’s Fastest Growing Law Firms Kelley Kronenberg, Attorneys at Law
Photo Graciela Valdes
Michael J. Fichtel Howard L. Wander Heath S. Eskalyo
Founded in 1980, Kelley Kronenberg is a multi-practice business law firm with more than 175 attorneys and 11 locations throughout Florida and the United States. Michael J. Fichtel, Principal Partner and Chief Executive Officer. Having joined the firm upon admission to the bar in 1987, achieving partnership under the original leadership in 2010, Michael was selected to serve as CEO. He seized the opportunity to implement his vision of expanding and diversifying the firm to one of national acclaim. Understanding that the firm’s strength is dependent on the foundation of its talent, the business model focuses on attracting the industry’s finest, and offering a compensation structure that maximizes earning potential. Michael is unwavering in his commitment to the firm’s transformation, leading with diplomatic and decisive leadership, a keen sense of business intuition, and the endless pursuit of innovative legal and business solutions. Howard L. Wander, Principal Partner and Chief Operations Officer. Howard serves as Chair of the Property and Casualty, Personal Injury, and Regulated Substances Practices. As COO, with more than 30 years of business experience, he focuses on revenue generation and profitability, identifying, driving, and generating new business opportunities, while expanding upon current business relationships and partnerships. Acting as a catalyst to new business, he is actively involved in ongoing developments and is instrumental in the firm’s evolution from a local to statewide to national platform. Howard serves as co-marketing partner, overseeing public relations, business development, judicial, political, and philanthropic activities across the U.S. Howard’s entrepreneurial vision has led to several successful business practices within the firm. Heath S. Eskalyo, Principal Partner and Chief Financial Officer. Heath has been instrumental in the firm’s growth, transitioning from a statewide focus to one with national reach. As CFO, Heath focuses on profitability and business development efforts, utilizing more than 30 years of experience and savvy business acumen, positioning the firm to act as disruptors in the legal industry with a progressive sales model that fosters revenue generation and expansion. A civil trial litigator, he focuses on workers’ compensation, insurance fraud, civil liability, construction law, occupational accident and other insurance claims. As a driver of new and ongoing business, Heath serves as co-marketing partner, overseeing public relations, business development, judicial, political, and charitable activities. KELLEY KRONENBERG 1-800-484-4381 KKLaw.com
JOHN J. RAYMOND
The 561 Faces of Life’s Pre-Planning Process Professional Preparedness Alliance John J. Raymond Marshall Jacobs Garrett Jacobs Howard Kaye
Photo Carlos Aristizabal
Making end-of-life decisions early—and therefore easier for loved ones left behind—is what the Professional Preparedness Alliance is all about. Founded by three prominent business leaders, The Gardens of Boca Raton Cemetery and Funeral Home; Howard Kaye Insurance Agency, LLC; and Attorney John J. Raymond of Nelson Mullins, the alliance’s network of advisors serves as a resource to guide people through the entire pre-planning process. “There is a three-pronged approach to preplanning: life insurance, estate planning and funeral planning,” says Howard Kaye, President and founding life insurance advisor at Howard Kaye Insurance Agency. “That’s why we brought all three professions together.” Garrett Jacobs, CEO and his brother Marshall Jacobs, the COO of The Gardens, presented Kaye and Raymond with the concept. “We realized the wealth of the business and financial preparedness experience we share,” Marshall says. “Garrett and I have spent the last year building a professional relationship with Howard and John preparing for the launch of this new endeavor to create a network of collaborative, independent advisors with shared values and ideals to help the community identify unique estate and legacy planning goals and end-of-life wishes.” “We will provide guidance and support for the community through each step of the preplanning process,” says Kaye. Raymond is passionate about helping others in similar situations, after losing his own wife at an early age. His expertise includes income tax, estate and gift tax, and related tax and financial matters. “He has helped countless families prepare for the loss of a loved one and will be an integral member of the alliance,” says Kaye. PROFESSIONAL PREPAREDNESS ALLIANCE 561-403-1625 professionalpreparednessalliance.com
The 561 Faces of Multidisciplinary Orthopaedic Surgery Orthopaedic Surgery Associates, Inc. (OSA)
Eric Shapiro, MD Brandon Luskin, MD Charlton Stucken, MD Jonathan Courtney, MD Daniel Baluch, MD Rodrigo Banegas, MD Elvis Grandic, MD
Photo Aaron Bristol
For nearly 40 years, the world-class trained team of physicians at Orthopaedic Surgery Associates, Inc. (“OSA”) has been providing head-to-toe orthopaedic care for teens to seniors; athletes to weekend warriors, patients who have experienced failed surgeries elsewhere and those seeking the latest techniques in minimallyinvasive procedures, including Kyphoplasty, which is used to treat back pain from compression fractures, osteoporosis or trauma. This game-changing treatment is done under local anesthesia in the office, using precision C-arm computer navigation. It allows patients to get back to their active lives within days. All physicians in the practice are board-certified and fellowship-trained with specialties including hand, knee, hip, spine, and sports medicine. Services include comprehensive evaluation and testing procedures; total shoulder, hip and knee joint replacement; fracture care, spinal surgery, arthroscopic knee surgery; repair and reconstruction for torn knee ligaments and cartilage; hand, wrist and elbow surgery, foot and ankle surgery and a full scope of physical and occupational rehabilitation, PRP, pain management ancillary services. With a combined expert physician staff of two orthopaedic sports surgeons, two total joint reconstruction surgeons, two hand surgeons, a spine surgeon, a podiatrist and full onsite x-ray and rehabilitation services, patients can see their desired specialist within a few miles of each other at either OSA’s Boca Raton or Boynton Beach office. Go online or call to schedule a visit or telemedicine video consultation. ORTHOPAEDIC SURGERY ASSOCIATES, INC 561-395-5733 • 561-734-5080 ortho-surgeon.com
ERIC SHAPIRO, MD Sports Medicine Arthroscopy Surgery and General Orthopaedics
BRANDON LUSKIN, MD Hand and Upper Extremity Surgery
CHARLTON STUCKEN, MD Sports Medicine Arthroscopy and Fracture Surgery
JONATHAN COURTNEY, MD Total Hip and Knee Reconstructive Surgery
DANIEL BALUCH, MD Spinal Reconstruction Surgery
RODRIGO BANEGAS, MD Hand and Upper Extremity Surgery
ELVIS GRANDIC, MD Total Hip and Knee Reconstructive Surgery
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The 561 Faces of Board Certified Dental Excellence and Safety South Florida Center for Periodontics & Implant Dentistry
Samuel Zfaz, DDS Liliana Aranguren, DDS, MDSc Jeffrey Ganeles, DMD, FACD Frederic J. Norkin, DMD
Photo Aaron Bristol
Maintaining good oral health is critical to maintaining good general health. Yet surprisingly, about 47 percent of Americans have some degree of periodontal disease, even though many already see a dentist. Treating and managing these problems early is vital, according to the team of board-certified periodontists at South Florida Center for Periodontics & Implant Dentistry, who excel at managing periodontitis (gum disease) or permanently replacing teeth with dental implants. In 2002, they trademarked TeethToday® to immediately reverse years of dental problems, allowing patients to predictably leave the office with new, fixed, implant-supported teeth. Their motto is “No one leaves our office without teeth!” The dentists are known for implementing technology to improve results and minimize healing time. One example is they helped create, test and obtain FDA approval for the world’s first robotic system for precise implant placement. They use lasers, advanced imaging, digital bite analysis and other technology, and offer sedation. While the office has always been meticulous about infection control through universal precautions, they recently redoubled those efforts and implemented new measures to protect against the spread of airborne diseases like coronavirus. Their multi-tiered approach to minimize droplet and aerosol production and pathogenesis also includes regular hospital grade sanitization and fogging, use of antiseptic rinse and irrigation, high powered aerosol and droplet vacuums, meticulous surface decontamination, air filtration and significant attention to scheduling for social distancing. With all these measures in place, they are able to provide the full scope of services for which they are renowned, and provide patients with the confidence to have all their dental needs met. Now, more than ever, optimizing dental health is important for maintaining dental health. New information suggests that people with gum inflammation (periodontitis) may be predisposed to worse complications with COVID-19. You don’t need a referral to call the office for an evaluation or periodic maintenance. SOUTH FLORIDA CENTER FOR PERIODONTICS & IMPLANT DENTISTRY 561-912-9993 flsmile.com
SAMUEL ZFAZ, DDS Periodontics and Dental Implant Surgery
LILIANA ARANGUREN, DDS, MDSC Periodontics and Dental Implant Surgery
JEFFREY GANELES, DMD, FACD Periodontics and Dental Implant Surgery
FREDERIC J. NORKIN, DMD Periodontics and Dental Implant Surgery
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The 561 Faces of Glamorous Comfortable Couture Baciami Showroom Sandra Simone
Photo Aaron Bristol
Strikingly fashionable and sensuously simple, CEO and Designer Sandra Simone’s custom designs featured in her Baciami Showroom reflect the joyful zest for life and the passion of love. Even the name Baciami—which means “Kiss Me” in Italian—reflects the allure of the wardrobe ensemble in sleek lines that are provocative yet sophisticated, and as comfortable as loungewear you yearn to slip on. Sandra’s wanderlust has taken her to exotic locales and top design houses around the world, returning with an artistic arsenal of inspirations that transform into the statement-making apparel she creates. From mini and midi skirts to flowing bold dusters and chic takes on hoodies, joggers and flared pants, the styles are effortlessly exquisite and the stares are inevitable. “I am committed to making you ready to take on the world,” says Sandra. “Each piece I design is a reflection of art, beauty and glamor; as individual as the person wearing it, and feeling it! All garments are made with the utmost love and proudly manufactured in the USA.” The personalized service you can expect is by appointment only at Baciami. Sandra invites you to bring your friends along for the royal treatment, wine and champagne included. Each flattering design can be made to body-hugging perfection or luxuriously loose, with the professional expertise of the on-premise seamstress. Give your body and your wardrobe a long-lasting “kiss” with the fabulously affordable designer wear from Baciami! BACIAMI SHOWROOM 954-205-7310 Baciamimoda.com
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The 561 Faces of the Exotic Luxury Car Experience Excell Auto Group Scott Zankl Excell Auto Group is locally and nationally renowned for a coveted collection of exotic luxury cars and an unsurpassed level of concierge customer service. Owner Scott Zankl has made the experience of walking into the showroom a welcoming one, whether to purchase a $10,000 car or a million-dollar mind-blowing model, or simply to peruse the electrifying showroom floor. Scott’s career began in car financing, learning early on the importance of treating customers with honesty and integrity, and helping them to make the best deal possible. Those values are the foundation of his success at Excell Auto Group, where he and his staff cultivate personal and consultative relationships to ensure that clients and the vehicles they are purchasing are a perfect fit. The service personnel is as diligently attentive at Boca’s only state-of-the-art service shop. Scott graciously sponsors numerous charity events each year in his showroom and donates his exquisite eye candy vehicles as crowd-pleasing attractions for celebrations, shows and festivals. “I believe in giving back and helping my fellow business owners any way I can. We need to take care of each other,” he says. Passionate about his success and paying it forward, Scott has co-partnered with a best-selling author to write a book. “I want to educate people how to buy, sell, finance and protect themselves throughout the process; the whole gamut. And most importantly, how to enjoy the best ride of their lives,” he adds. Look for Scott’s upcoming book in December 2020! EXCELL AUTO GROUP 561-998-5557 Excellauto.com
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The 561 Face of Personal Injury Law Ovadia Law Group, PA Abraham S. Ovadia
Photo Aaron Bristol
Abe Ovadia grew up in Boca Raton with his mother and his older brother. He attended FAU and later earned his law degree from FIU College of Law in Miami. After law school, he opened his first office out of his mother’s apartment, filing lawsuits against insurance companies that wrongfully chose not to pay doctor’s bills. He filed more than 1,000 claims that first year. Fast forward 10 years later. Abe now has law offices in Boca Raton, Doral, and Fort Myers with seven attorneys working for him. Abe handles a large amount of personal injury cases while offering each client one-on-one personalized service. He also provides lectures for Florida doctors regarding state and federal laws. Abe has also opened his own MRI centers, Tesla MRI. “By opening my own state-of-the-art centers, I can ensure my clients who have suffered injuries can have the best image quality from the latest technology,” he explains. Telsa MRI is open in Boca Raton and Fort Myers with plans for more Florida locations. Abe believes in giving back. Each year during the holidays he personally buys and distributes hundreds of toys to needy kids, and donates food to hungry families. He returned to his Alma Mater, FIU College of Law, a few years ago with a $400,000 gift to enhance the university’s career planning and placement office, which now bears his name. OVADIA LAW GROUP, PA 800-674-9396 WeSetTheStandards.com
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The 561 Face of Buzzworthy PR and Digital Communications The Buzz Agency Elizabeth Kelley Grace Julie Mullen When Co-Founders Julie Mullen and Elizabeth Kelley Grace joined forces in 2009, The Buzz Agency focused on traditional media relations. But it didn’t take long for the partners to see an untapped market in the growing field of social/ digital media. “We dove in to learn everything we could about these emerging tools. Now, nearly 12 years later, our team’s collective experience, along with the diversity of our services, has really set us apart,” explains Julie. Buzz helps its client partners adapt and evolve by developing innovative communications initiatives designed to keep their businesses moving forward. “They look to us for creative strategies, especially as many have been forced to shift in-person activities to the virtual world,” says Elizabeth. From developing a Facebook Live video series with musicians from The Symphonia, to creating an interactive, virtual presentation for members of the Family Law Section of The Florida Bar, to implementing new digital communications tactics for Aviation Week Network’s international clients, Buzz continuously works to effectively and resourcefully grow its clients’ digital footprints. Buzz has certainly ‘gone digital,’ but traditional media outreach is still a key component on its service menu. “We work nonstop to provide journalists topical stories that will resonate with their readers, viewers and listeners,” says Julie. “Yes, the media landscape is changing, but there are still plenty of creative ways to share news and make some noise on our clients’ behalf.” Photo Aaron Bristol
THE BUZZ AGENCY 561-779-2516 email@example.com
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The 561 Face of the Fine Art Portrait Experience V V Portraits Veronica Tejera Virginia Carrocio
Courtesy V V Portraits
Through the eyes and diverse talents of Interior Designer and Fine Art Photographer Virginia Carrocio and Portrait Artist and Fine Art Photographer Veronica Tejera, emotions are captured, stories are told and memories are created to last a lifetime. What began as a friendship and shared passion for art evolved into V V Portraits Studios, where masterpieces of mixed media rendered in realistic and sublime splendor are born. From grandchildren to families and partners, the images are alive with wonderment, serving as priceless additions in any home. Creating these high-end works of art is an intensive labor of love. Meticulous planning includes meeting with the clients, understanding their unique styles and surroundings, providing wardrobe and color scheme options, setting the ideal backdrop for the shoot, and framing and placement in the perfect spot. The grand finale is a “Reveal Party” where the portrait subjects and their invited friends and family gather around in anticipation of viewing the elegantly draped and covered finished portrait. Veronica and Virginia share details of the journey that led to the final creation, and bestow a name upon the treasured piece, leading up to an explosion of tears and applause when it is revealed. The artists summarize the experience best in their own words: “We believe...in meaningful art for design impact, in art pieces that tell your story, in the emotional experience of creating a Legacy of Love.” V V PORTRAITS 954-937-0484 vvportraits.com
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The 561 Face of Clive Daniel Home’s Brand Ambassador Clive Daniel Home Clive Daniel Home (CDH) offers a magnificent world of interior products and services including full service interior design, furniture, fixtures, and accessories, new construction, renovations, staging, flooring, lighting and more. Building relationships and connecting the community of real estate professionals, builders, developers, architects, and designers to the plethora of services offered from the award-winning design firm is at the center of Lisbeth Linert’s role as director of business development and brand ambassador for Southeast Florida. Lisbeth earned her undergraduate degree in Interior Design from FSU and her Master’s Degree from FIU and honed her skills in the commercial furniture market before taking on her new role at Clive Daniel Home. “I am thrilled to utilize my experience to expand the hospitality division at CDH and to demonstrate that we are far more than just a beautiful 70,000 square foot furniture showroom; we are a total project solution. Whether choosing incredible furnishings or recruiting one of our 25 professional designers for new construction, renovations and all of the services that an interior project entails, we want the South Florida community to know we are their partner for whatever they need.” says Lisbeth. CLIVE DANIEL HOME 561-440-4663 Clivedaniel.com
Courtesy Clive Daniel Home
Lisbeth Linert, IIDA
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The 561 Face of One-Stop Dermatologic Care R.S.B. Dermatology, Inc Robert S. Bader, MD
Photo Aaron Bristol
Dr. Robert Bader’s dermatology practice, R.S.B. Dermatology, Inc., bears his initials, a testament to the pride he takes in his versatile Ivy League training, board-certified expertise, and the personal connection he forges with his patients. Dr. Bader graduated from The George Washington University School of Medicine and Health Sciences with Distinction and is fellowship trained in Mohs’ and Dermatologic Plastic Surgery from Affiliated Dermatology, a program affiliated with Columbia University. “Along with comprehensive, full scope dermatologic care, I am able to perform both Mohs’ surgery, reconstructive, and cosmetic procedures in my office during one appointment, saving my patients the time, travel and expense of dealing with different specialists and separate costly insurance co-pays,” says Dr. Bader. Among the many facial procedures Dr. Bader performs, which includes fillers, toxins, age spot treatments, chemical peels, CO2 laser resurfacing, acne scar treatments, scar revisions, microneedling with radiofrequency, and blood vessel removal, he also treats spider veins on the legs and performs laser hair removal and truSculpt iD, the most advanced 15-minute non-surgical fat reduction device available that also tightens the skin. “I want my patients to look more youthful, have a natural appearance, and not look fake after any cosmetic procedure,” says Dr. Bader. “I have my patient’s best interests in mind, am cost conscious, and strive to give patients the best experience possible,” he adds. R.S.B. DERMATOLOGY, INC 954-421-3200 Drbader.com
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The 561 Faces of Beauty and Wellness Treatments Foggiare Wellness Center
In Italian, the word Foggiare means “to form.” At Boca Raton’s Foggiare Wellness Center, that is exactly what women and men come there to do: enhance their body’s form, beauty and wellness by combining the most advanced methods of body cleansing, infrared light therapy, muscle stimulation and presso-therapy. Originating in Europe, with only two U.S. locations in Florida so far (but more than 350 in Europe and Asia), Foggiare programs are created with unmatched analytical precision to meet each client’s specific treatment goals, from an injured athlete looking to regain muscle strength to a dedicated elite gym devotee looking for a more sophisticated addition to his or her regimen. Clients who want to improve their body shapes or skin tones, manage and lose their weight, build strength and muscle tone, combat the signs of aging, detox, recover and relieve pain find that Foggiare has a customized solution tailored specifically for them. With a degree in exercise science and 25 years as a certified personal trainer and gym owner, Foggiare manager Jackie Tamminga oversees the operations with her assistant manager, Paula Quintero, who has been on the job since day one. “We just celebrated our one-year anniversary in August and are amazed at the diverse following we have acquired from college students to 80-year-olds.” Paula oversees all scheduling to ensure that the time slot is reserved and the state-of-the-art equipment is safely sanitized and ready. She also maintains a strong social media presence with 24/7 response. “Foggiare is the ultimate destination to look better and feel better,” adds Jackie. “It’s unlike any other.” FOGGIARE WELLNESS CENTER 561-923-9161 Foggiare.com
Photo Aaron Bristol
Jackie Tamminga Paula Quintero
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The 561 Face of Incredible Weddings and Events Anna Hess Events Anna Hess Love is always in the air when Anna Hess is at work. That’s because creating the most memorable wedding celebrations is what she has built her self-named elegant event business around. “I am passionate about designing weddings. I love working with couples in love while creating the best day of their lives with their closest friends and family,” says Anna, a certified event planner in Delray Beach. Wedding venues have undoubtedly changed, but Anna’s involvement and meticulously delivered creative contributions to these milestone events has not. “In light of these times, I am doing a lot of elegant intimate events. People are still celebrating. Love is not going to stop,” she says emphatically. “It’s just being celebrated temporarily on a smaller scale. People are still booking, they’re just taking their guest lists down. Big scale events are evolving into more intimate ones, like on a private yacht, and everything is still incredibly beautiful and special, with safety as the number one concern,” Anna explains. She is already booking spring and summer 2021 weddings, bar/bat mitzvahs and celebrations. “It’s going to be a lit year,” she assures. Anna enjoys being part of the South Florida event industry and has immersed herself in local associations and networking opportunities. She is most proud and passionate about being part of the Once Upon a Wedding charity that fulfils wedding dreams for terminally ill patients. ANNA HESS EVENTS 561-573-8903 Annahessevents.com
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The 561 Face of Uniquely Chic Worldwide Fashion Marina St. Barth Marina Cocher
MARINA ST. BARTH 561-446-0818 firstname.lastname@example.org
Photo Aaron Bristol
Marina Cocher considers St. Barth to be the most beautiful island in the world. “Here, I can rest and recharge my batteries in harmony with nature,” says the French-born world traveler and owner of her brand and namesake boutique, Marina St. Barth, the newest chic addition to Worth Avenue’s world-class fashion landscape. Mother Nature wasn’t always so endearing to Marina, who survived the tsunami in Thailand in December 2004. Turning near tragedy into triumph further inspired Marina’s passion to live life gratefully, gracefully and in magnificent full color. Celebrating nature’s beauty and the exotic cultures savored throughout her lifetime of insatiable wanderlust, Marina’s boutiques are awash in spectacular collections from renowned European labels and new designers “Who I won’t mention,” she teases. “You need to come in and discover for yourself. From my original location in St. Barth to a pop-up store at Pierre’s restaurant in Bridgehampton, to my latest addition at 240 Worth Avenue, Palm Beach, in front of Café Flora, I love seeing my clients surrounded by the beauty that defines my brand and me.” From flowing floral silk dresses to beautiful bags; colorful resort wear, men’s and women’s Italian classic linen to Marina’s own creations of beautiful facial masks, hand sanitizer, organic body products and customized jean jackets, you will find something uniquely yours. “I’m so excited to be in Palm Beach and welcome you to my new boutique!”
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The 561 Face of Medical Malpractice Grossman Roth Yaffa Cohen Trial Lawyers
Photo Paulette Martin
Gary M. Cohen, Partner Gary M. Cohen is one of the few—if not the only—attorney in South Florida to solely practice medical malpractice for the past 40 years. “I’m fascinated by the medicine, the challenge and mostly by the ability to help families survive after they become victims of malpractice,” he explains. Mr. Cohen handles many cases of women who went into a coma or a vegetative state, or bled to death while giving birth. Studies show that, tragically, 90 percent of these cases are the result of malpractice or negligence. Similarly, patients undergoing elective surgery procedures often endure devastating outcomes. Mr. Cohen advises, “Never cut healthy tissue unless it is medically necessary due to a birth defect, disease or trauma. Having extensive surgery, especially elective cosmetic procedures under many hours of anesthesia, particularly in an outpatient surgery center, is sometimes a poor and deadly decision. It should be done in a hospital setting where life-saving measures such as a Code Blue can be immediately implemented if needed.” “When I take on these, or any of my cases, I take enormous satisfaction in knowing that the catastrophically injured and their families can successfully fight the billion dollar insurance and medical industries to receive their just compensation. I live with my clients’ pain every day and I’m emotional about it. If this was just a business for me, I could’ve retired a long time ago. Knowing that I make a difference is very important to me.” GROSSMAN ROTH YAFFA COHEN 561-367-8666 Grossmanroth.com
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The 561 Face of Mortgage Lending CrossCountry Mortgage, LLC Ryan Brandenburger An early education in delivering the highest level of customer service while working in the hospitality industry during college paved the way for Ryan Brandenburger’s success in the mortgage business. After obtaining his real estate license in 2002 and his mortgage broker license in 2003, Ryan put his knowledge and people-pleasing demeanor to work, providing FHA, Conventional, Jumbo and VA financing for both residential and commercial lending at CrossCountry Mortgage. “Customer service is key. In the mortgage business, we do not control the products, but we can control the process and how we treat our clients,” Ryan explains. “Being a part of the process when people are buying a home, their most prized possession, is one of the most rewarding things about my job.” With 17 years of experience, working his way from the loan originator to owner of a mortgage company and branch manager, Ryan is focused on three components he attributes to his success: “First, I explain every detail of the home loan to my customer. I stay on track throughout every step of the process, and make sure they get to the closing table as quickly as possible. Second, I am always looking to expand my relationships with real estate agents, financial planners and home builders. Whether they are new in the business or seasoned, we intertwine with them to navigate through the products and process. And of course, my staff. I wouldn’t be where I am today without the amazing people I get to work with every day,” he says. Photo Aaron Bristol
CROSSCOUNTRY MORTGAGE, LLC 561-708-6598 Teambrandenburger.com
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The 561 Face of Hospitality Boca Grove Golf & Tennis Club Jennifer M. Jolly, CCM
Photo Aaron Bristol
Grace under pressure is no new concept for Jennifer Jolly. For close to two decades, she has been behind the scenes and in front of the camera at some of the most exclusive private clubs in Florida. Her colorful expertise—ranging from engineering to beekeeper—has paved the way for her newest venture as General Manager of Boca Grove Golf and Tennis Club. Jennifer made her debut in the club industry at Harbor Ridge Yacht and Country Club in 2002, honing her natural ability to cultivate relationships and create a thriving club culture. She would go on to grow and fine-tune her skills at Willoughby Golf Club in Stuart and Sawgrass Country Club in Ponte Vedra Beach. She earned the distinction of certified club manager in 2010, one of only 61 female general managers earning the CCM designation in the country. Jennifer came to Boca Grove as the director of marketing in June 2018, was promoted to the director of operations in 2019, and is now general manager. A graduate of Michigan State University, Jennifer received her degree in engineering and owned a successful software company before redirecting her talents to private clubs. She is a certified sommelier and has served on the boards of numerous charities; nearest to her heart are Navy SEALs Fund and Equine Assisted Therapies of South Florida. BOCA GROVE GOLF & TENNIS CLUB 561- 487-5300 bocagrove.org
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The 561 Face of Insurance Policyholder Representation The Morgan Law Group Thomas J. Morgan, Jr.
THE MORGAN LAW GROUP 305-569-9900 Policyadvocate.com
Photo Aaron Bristol
Learning from his father’s insurance law practice served as inspiration for Thomas J. Morgan, Jr. to pursue a degree in law from St. Thomas University and to solely focus his practice on representing homeowners and businesses in regards to property damage insurance disputes. “Before we began representing policyholders, we were involved working on the side of the insurance company, and the experience of doing work for both carriers and policyholders alike has allowed us to have a greater insight into understanding the entire claims process,” explains Morgan. “Our area of practice gives us the opportunity to understand what goes on when there is a dispute or disaster. People purchase a policy and believe they are covered. The reality is you don’t always understand what the coverages are, or what the exclusions are until you face a problem. A lot of times understanding the language is a grey area, so you need an expert like myself to be on your side. For the last 16 years I have solely represented policyholders.” Aside from hurricanes, water damage and leaks from a broken pipe are the most common claims. “That’s what your policy is there for−to protect your home against the most prevalent types of losses. I am here to help you navigate the process from start to finish so you get the financial recovery you deserve for your damages.”
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The 561 Face of Comprehensive Real Estate Expertise Signature One Luxury Estates, LLC
Photo Aaron Bristol
Sandra Amani Sandra Amani’s success as a top-producing Realtor is driven by a combination of her commonsense midwestern sensibility and tenacious New York-style 24/7 work ethic. Selling waterfront luxury properties for Signature One Luxury Estates comes as naturally to her as rehabbing and renovating distressed properties. “I have always felt a responsibility to give back, and I have been fortunate to be able to do that,” says Sandra. “I was able to buy and redevelop 29 multi-family units in Chicago to provide people with clean, safe, affordable housing, providing them the opportunity to go on to achieve whatever their goals were in life.” A Chicago transplant, Sandra offers clients a rare combination of 20+ years of experience in luxury real estate and real estate investment expertise from West Palm Beach to Boca Raton and Fort Lauderdale. Her detailed commitment to addressing the personal needs of each client is relentless, fulfilling the goals and dreams of buyers and sellers to live the enviable South Florida lifestyle. “While my calling card is luxury waterfront properties, I aggressively pursue all clients’ needs. When a client hires me, they get 100 percent of my expertise and energy, and that comes with a multifaceted background that serves them well throughout the entire process; through every interaction, negotiation and communication, I am their go-to person.” SIGNATURE ONE LUXURY ESTATES, LLC 561-320-1474 Sandra@SignatureOneLE.com
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The 561 Face of Compassionate Nursing Care Boca Nursing Services Home safety has always been important to us, but never as important as now, during COVID. Therefore, all the precautionary measures have been implemented to ensure your safety and well-being. When the quality of life youâ€™ve known is compromised by illness, you want the highest caliber of care. And since none of us know when that time will come, we are often overwhelmed when it does. At times like these, you need to rely on the comfort and connection to people who will be there for you when you need it most. Rose Glamoclija, RN, the founder and Administrator of Boca Nursing Services, and a Registered Nurse for more than 30 years, understands. She knows the chemistry between caregivers and patients is paramount, especially when patients are vulnerable and out of their elements. With compassion and concern for every person Boca Nursing Services serves in the surrounding four counties, Rose provides guidance and resources for families needing in-home support and nursing care. Patients are treated with the highest level of respect for their rights, personal beliefs, and privacy. Rose oversees and supervises the entire operation and personally reviews all qualifications and experience prior to selecting each Registered Nurse, Licensed Practical Nurse, Certified Nursing Assistant, home health aide, live-in caregiver, and therapist for hire. The concierge private duty nursing care is made available in the comfort of home, a hospital room, during facility stays and while residing at assisted living or rehabilitation facilities. Rose prides herself on the community support she receives and the generations of patients who recommend her services to their friends and families, year after year. Â BOCA NURSING SERVICES, INCÂ 561-347-7566 BocaNursing.com
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Photo Aaron Bristol
Rose Glamoclija, RN
The 561 Face of Total Corvette Care VetteXperts, A Corvette Shop Tony Gounis
Photo Aaron Bristol
Working in a local auto repair shop during high school turned into a lifelong passion for Tony Gounis. From tinkering with any car he could get his hands on to expertise as an ASE-certified master technician, Tony’s objects of desire for all things Corvette are universally shared. Twenty years ago, he purchased VetteXperts and the shop has since become a renowned destination for Corvette aficionados, collectors and owners. While any exotic vehicles are welcome on any given day to any open bay, 80 to 90 percent of the cars in for service, repairs, restorations and performance upgrades are all generations of the beloved Corvette. “If you need anything done on your Corvette, whether it’s a 50-year-old collectible or a brand new model, we have everything in house to repair, maintain or rebuild your vehicle,” says Tony, who works closely with his experienced staff. When asked about his automotive techs Stephen Reynolds and Chris Greif, he says: “They are excellent and talented technicians! I’m very proud of the work they do.” Tony and his staff of ASE-certified technicians have more than 60 years of combined experience, and are on a first-name basis with every one of their clients. “They become friends,” says Tony. “It’s a family business,” he adds as he glowingly boasts about his beautiful wife and three children, “Everything I do is for them.” VETTEXPERTS 954-941-9797 VetteXperts.com
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157 NE 2nd Avenue Delray Beach, FL SundayStateStyle
Authentic Italian Cuisine 6 7 5 0 N o r t h F e d e r a l H i g h w a y, B o c a R a t o n
561-997-7373 w w w
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127 EAT & DRINK
R O S E ’ S DAU G H T E R R E V I E W TA B L E TA L K ON TREND D I S COV E R I E S
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Pasta verde from Rose’s Daughter
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Lamb meatballs and veal chop from Rose’s Daughter
169 N.E. Second Ave., Delray Beach, 561/271-9423
“I I F YO U G O PARKING: Street or parking garage HOURS: Tues.-Sat., 4 to 10 p.m.; no reservations taken PRICES: entrees, $15-$45 WEBSITE - rosesdaughterdelray.com
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t’s a lagniappe.” That was how the rich bacon jus flavor in the Monet-colored lobster risotto was described to me—a gift to the diner. It could have described the entire meal, because while sitting outside on the comfortable patio at Rose’s Daughter, our evening was flawless from appetizer to dessert. Not that I was surprised, because I am also a fan of owner/ chef Suzanne Perrotto’s other restaurant on the same street, Brulé Bistro. Rose’s Daughter opened in mid-2019, and the Italian trattoria specializes in house-made pasta, pizza, bread and desserts. The mushroom arancini ($9) was sprinkled with pecorino and surrounded by a pepper coulis that added the right amount of spice.
We asked for bread ($5) and found it was made from the same dough as the pizza, nicely puffed alongside olive oil and ricotta butter. The Maine lobster risotto ($45) had a seared scallop and shrimp along with peas, arugula, bacon jus and lobster roe. It was rich, luxurious, tender and tasted just as it looked—extraordinary. An escargot bourguignonne ($25) was accompanied by parsnip agnolotti, confit tomato, roasted garlic butter and arugula bechamel. Again, the senses were satisfied by both beautiful plating and a combination of well-done flavors. Dessert was tiramisu ($12), a decadently deep dish with caramel, cocoa powder, chocolate sauce and more chocolate. A scoop of corn gelato ($4.50) was refreshing and sweet. Light reggae/pop music
drifted from the speakers, and social distancing was nicely observed, as was an enforced mask requirement, which had to be pointed out to a few would-be patrons. Diners can be assured of the same quality at Rose’s Daughter that they’ve experienced at Brulé Bistro since 2008, thanks to Suzanne Perrotto’s expectations of quality.
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Think Inside the Box Three Palm Beach County chefs offer delectable gifts for the foodies on your list Written by LYNN KALBER
ll kinds of life plans were tossed in the air and scrubbed off the calendar this year. But not the holidays. They are still in place, which means the problem of what to give as gifts is still with us, too. We’ve got a suggestion. How about a Meal in a Box?! We asked five local chefs to put together an entrée you can give to someone to make at home. No strange ingredients; you can find everything in area stores—no crazy techniques, just plain good cooking in your kitchen. Here are three ideas; visit more from the chefs at III Forks and The Cooper at bocamag.com.
FROM EXECUTIVE CHEF ERNIE DEBLASI, CAFFE LUNA ROSA, DELRAY:
“Risi e bisi is a classic Italian rice dish usually made with prosciutto and fresh peas. In this dish, we removed the traditional ham element and substituted salmon filets as the protein. The balsamic glaze makes for a tangy, sweet topping for the dish.”
SALMON RISI E BISI
FOR THE BALSAMIC GLAZE 1/2 cup balsamic vinegar 1/4 cup fresh orange juice 2 tablespoons honey 1 tablespoon Dijon mustard 1 bay leaf 1 clove garlic, minced
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Combine all ingredients in small sauce pot, bring to boil and reduce to 1/3 of a cup (about 15 minutes). Set aside. FOR THE RICE & PEAS 2 tablespoons extra-virgin olive oil 3 tablespoons shallots, minced 1 garlic clove, minced 1 cup Arborio or other risotto rice 2 cups white wine 2 cups vegetable or chicken stock 1 cup fresh or frozen peas 1/4 cup parsley, chopped 1/4 cup grated Parmesan cheese In deep skillet, sauté olive oil, shallots and minced garlic with a wooden spoon until soft. Add rice and sauté for about 3 minutes. Add wine and cook until almost dry, then add stock
and cook until absorbed but not dry. Finish with peas, parsley and Parmesan, and remove from heat. FOR THE SALMON Salt and freshly ground black pepper to taste 2 teaspoons olive oil Lightly salt and pepper salmon filets. In a large hot skillet, sear filets in olive oil and cook without moving until salmon is nicely browned on bottom, about 3-4 minutes. Carefully flip salmon to opposite side and continue to cook 2-3 minutes longer until salmon has cooked through. Present salmon filets on a scoop of the risi e bisi with the golden brown seared side up, and drizzle with the balsamic glaze. Garnish with chopped parsley.
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FROM EXECUTIVE CHEF JOHNNY DEMARTINI, LIONFISH, DELRAY. “Make sure
the lobster is nice and cold before mixing with everything else. You can poach lobster meat in butter for a few minutes to give it a nice rich buttery flavor. Remember to support your local businesses, bakeries, fish markets and green markets when shopping.”
MINI LOBSTER ROLLS
INGREDIENTS Brioche hot dog buns Cooked lobster meat Mayonnaise Lemons Onion Celery Garlic Chives Parsley Old Bay seasoning Salt & pepper Oil Butter White wine
For lobster filling, place oil in sauté pan on medium heat. Add minced garlic. Once minced garlic is golden brown, add celery and onions and sweat. Season with salt and pepper to taste. Deglaze pan with white wine, and cook until dry. Place in a bowl and let cool. Once garlic, celery and onion mixture has cooled, add to bowl with rest of ingredients (minus lobster and mayonnaise) and let macerate for a few minutes. Add mayonnaise and whisk to combine.
Carefully fold in lobster meat, and season to taste. For buns, griddle hot dog buns in melted butter to golden brown. Load toasted buns with lobster mix. Garnish with chopped chives and enjoy!
FROM EXECUTIVE CHEF DANIEL RAMOS, THE BUTCHER & THE BAR, BOYNTON BEACH:“I
chose this recipe because it’s one of my favorite ways to quickly make a one-pan pasta dish at home. It’s so easy, and there are so many variations. We hand-make the meatballs and make fresh organic bone broth at The Butcher & The Bar to use for this recipe. Use this recipe as a guideline, and change it up. It will still be delicious.”
ORGANIC CHICKEN MEATBALL WITH PASTA
1 pound organic chicken meatballs, cooked 3 tablespoons olive oil 8 cloves garlic 1/2 small yellow onion, julienned 1/2 teaspoon crushed red pepper flakes 1/4 cup white wine 2 cups tomato whole skin on, diced 1 cup organic chicken bone broth with turmeric ginger 2 cups baby spinach, whole or roughly chopped 1/4 stick butter, unsalted 2 tablespoons Italian parsley, chopped 1/4 cup Parmesan cheese, freshly grated 1 pound spaghetti, cooked just before sauce is ready, reserve
half a cup pasta cooking water 1 lemon, cut into 4 wedges, seeds removed In sauté pan, add olive oil and cook garlic over medium heat until golden brown and fragrant. Add the onions and cook until soft. Then add crushed red pepper flakes and deglaze with white wine. Add tomatoes and season with salt and fresh cracked pepper. After 5 minutes, when the tomatoes break down and release all their juices, you can add chicken bone broth and bring broth to a boil. Turn down heat to medium and cook mixture until reduced by one-third. Add pre-cooked meatballs, spinach, butter and parsley. Cover pan and heat meatballs and spinach for 5 minutes. Season again with salt and freshly ground black pepper to taste. Add pasta water to meatballs if sauce gets too thick. Divide hot pasta into four bowls, and evenly distribute meatballs and sauce. Squeeze fresh lemon over the top just before serving.
CAFFE LUNA ROSA, 34 S. Ocean
Blvd., Delray Beach; 561/274-9404; caffelunarosa.com
THE BUTCHER & THE BAR, 510
E. Ocean Ave., Boynton Beach; 561/903-7630; butcherandbar.com
LIONFISH, 307 E. Atlantic Ave., Delray Beach; 561/8657066; lionfishdelray. com
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Daniel Ramos, The Butcher & the Bar, with his chicken meatball and pasta
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E AT & D R I N K
DINING GUIDE Palm Beach County BOCA RATON 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 ubercreamy creamed spinach. Chased with an ice-cold martini or glass of red wine from the truly impressive list, it’s happiness pursued and captured. • Lunch/brunch Sun.-Fri., dinner nightly. 561/447-0024. $$$$
Arturo’s Ristorante—6750 N. Federal Highway.
Italian. Arturo’s quiet, comfortable dining room; slightly formal, rigorously professional service; and carefully crafted Italian dishes never go out of style. You’ll be tempted to make a meal of the array of delectable antipasti from the antipasti cart, but try to leave room for main courses like the veal shank served on a bed of risotto. • Lunch Mon.–Fri. Dinner nightly. 561/997-7373. $$$
Grilled veal chop at Casa D’Angelo
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. $$ Boca Landing —999 E. Camino Real. Contemporary
DINING KEY $: Under $17 $$: $18–$35 $$$: $36–$50 $$$$: $50 and up
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American. The Waterstone Resort & Marina’s signature restaurant, Boca Landing, offers the city’s only waterside dining and shows off its prime location and views. Heavy on small plates, the menu features tuna crudo, fried calamari and a killer cheese and charcuterie board. Probably the best dish, though, is the charred filet mignon with a red wine bone marrow reduction, with wickedly luscious house-made hazelnut gelato coming in a very close second. • Dinner nightly. 561/226-3022. $$$
Burtons Grill & Bar —5580 N. Military Trail. New American. Known for its reliable food as well as its non-gluten, Paleo and “B Choosy” kids menu, the first Florida location for this restaurant is deservedly crowded, so make reservations. Don’t miss the General Tso’s cauliflower, the pan-seared salmon (Paleo), the crab cakes or the Key lime pie. Popular half-portions are available, too. • Lunch and dinner daily. 561/465-2036. $$
Butcher Block Grill—7000 W. Camino Real. Steakhouse/Contemporary American. This casual steakhouse with a Mediterranean twist, an all-kosher menu, and a local, seasonal, sustainable ethos gives the stuffy old-fashioned meatery a swift kick in the sirloin. Beef here is all-natural and grass-fed, delivering big, rich, earthy flavor. Seafood, whether raw (tuna tartare) or simply grilled (wild-caught salmon), is palate-pleasing as well. • Lunch and dinner daily. 561/409-3035. $$$
The Capital Grille —6000 Glades Road. Steaks. This is one of more than three dozen restaurants in a national chain, but the Boca Grille treats you like a regular at your neighborhood restaurant. Steaks, dry-aged if not Prime, are flavorful and cooked with precision, while starters from the pan-fried calamari to the restaurant’s signature spin on the Cobb salad are nicely done too. Parmesan truffle fries are crispy sticks of potato heaven; chocolate-espresso cake a study in shameless, and luscious, decadence. • Lunch Mon.– Fri. Dinner nightly. 561/368-1077. $$$
Casa D’Angelo —171 E. Palmetto Park Road. Italian. Chef Rickie Piper, who has mastered the menu and cuisine of this fine-dining staple for more than a decade, knows when to say when with both plating and ingredients. His dishes, including the sides and accompaniments, are visually appetizing and aromatic. A grilled veal chop easily 3 inches thick proved tender and juicy, and the wild mushrooms served alongside in a marsala added earthiness. • Dinner nightly. 561/996-1234. $$$ Casimir French Bistro —416 Via De Palmas, Suite 81. French. Take a trip overseas without leaving the city and enjoy excellently prepared traditional French dishes, such as duck l’orange or beef bourguignon, or go with Cajun chicken and veal Milanese. The comfortable dining room is a Parisian experience, as is the apple tarte tatin. This is a local favorite, and may we add they have what is as close to real French bread as anyplace in Boca? • Lunch and dinner daily. 561/955-6001. $$$
Chez Marie French Bistro—5030 Champion Blvd. French. Marie will greet you at the door of this nicely decorated, intimate, classic French restaurant tucked in the corner of a strip shopping area. This feels like an intimate neighborhood bistro and is a welcome discovery. From escargot encased in garlic butter, parsley and breadcrumbs to a tender duck a l’orange to an unforgettable crepe Suzette, you’ll be in Paris all evening. Voila! Also on the menu: pan-seared foie gras, tasty onion soup, seabass Bouillabaisse, coq au vin, rack of lamb, salads and more desserts. • Dinner nightly. 561/997-0027. $$
Chops Lobster Bar—101 Plaza Real S., Royal Palm Place. Steak, seafood. At this upscale downtown restaurant, steaks are aged USDA Prime—tender, flavorful
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133 and perfectly cooked under a 1,700-degree broiler. There’s all manner of fish and shellfish, but you’re here for the lobster, whether giant Nova Scotian tails flash-fried and served with drawn butter or sizable Maine specimens stuffed with lobster. Let’s face it: Trendy menus come and go, but a great steakhouse is a win-win on all occasions. • Dinner nightly. 561/395-2675. $$$$
Everyday Favorites For an affordable bite at any time, consider these durable chains and homegrown Boca favorites—where the attire is understated and reservations are rarely necessary.
Cuban Café—3350 N.W. Boca Raton Blvd., Suite B-30.
Biergarten—309 Via De Palmas, #90. German/Pub. Part vaguely German beer garden, part all-American sports
Cuban. One thing Boca needs more of is coffee windows—and real Cuban restaurants. Which is undoubtedly why diners pack this traditional Cuban restaurant for lunch specials that start at $7.95, including slow-roasted pork served with white rice and black beans. Other highlights include the Cuban sandwich and (on the dinner menu only) lechón asado. • Lunch Mon.–Fri. Dinner Mon.–Sat. 561/750-8860. $
bar, this rustic eatery offers menus that channel both, as well as an excellent selection of two-dozen beers on tap and the same number by the bottle. The food is basic and designed to go well with suds, like the giant pretzel with a trio of dipping sauces and the popular “Biergarten burger.” • Lunch and dinner daily. 561/395-7462. $$
Domus Italian Restaurant—187 S.E. Mizner Blvd. Italian. The “Best Spaghetti & Meatballs Ever” dish is pretty darn close to being just that. Who says we have too many Italian restaurants? The burrata with tomato carpaccio, melt-in-yourmouth Dover sole almondine, orecchiette con sausage and linguine vongole are part of a very good menu. From Sicilian fish salad to veal piccata, a light calamari fritti to chicken Parmesan, you can find something for all appetites. Save room for the tartufo. • Dinner nightly. 561/419-8787. $$$
Dorsia—5837 N. Federal Highway. Continental. The simple pleasures of the table—good food, personable service, comfortable ambience—are what this modestly stylish restaurant is all about. The menu has a strong Italian bent, evidenced by dishes like a trio of fried zucchini blossoms stuffed with an airy three-cheese mousse, and a cookbook-perfect rendition of veal scaloppine lavished with artichoke hearts, sun-dried tomatoes and a tangy lemon-white wine sauce. • Dinner nightly. 561/961-4156. $$
Farmer’s Table—1901 N. Military Trail. American. Fresh, natural, sustainable, organic and local is the mantra at this both tasty and health-conscious offering from Mitchell Robbins and Joey Giannuzzi. Menu highlights include flatbreads, slow-braised USDA Choice short rib and the popular Buddha Bowl, with veggies, udon noodles and shrimp. • Breakfast, lunch and dinner daily. 561/417-5836. $$
Frank & Dino’s —39 S.E. First Ave. Italian. The Rat Pack is alive and well here in both décor and soundtrack. So, too, are traditional Italian dishes such as Dentice oreganata, capellini Pomodoro and tiramisu. But you may want to get there early for one of the longest happy hours around (11:30 a.m. to 6:30 p.m. weekdays) for Damiano meatballs, filet mignon sliders or antipasto misto between lunch and dinner. • Lunch Mon.-Fri.; dinner nightly. 561/218-4636. $$$
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. 561/8262625. $$
Grand Lux Cafe —6000 Glades Road, inside Town Center at Boca Raton. American. The Cheesecake Factory’s sister brand is an upscale take on the original formula, with an atmosphere inspired by the great cafes of Europe. The menu offers a range of international flavors, and the specialty baked-to-order desserts are always a big hit. • Lunch and dinner daily; brunch on Saturday and Sunday. 561/392-2141. $$
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Bonefish Grill—21065 Powerline Road. Seafood. Market-fresh seafood is the cornerstone, like Chilean sea bass prepared over a wood-burning grill and served with sweet Rhea’s topping (crabmeat, sautéed spinach and a signature lime, tomato and garlic sauce.) • Dinner nightly. Lunch on Saturdays. Brunch on Sundays. 561/483-4949. (Other Palm Beach County locations: 1880 N. Congress Ave., Boynton Beach, 561/732-1310; 9897 Lake Worth Road, Lake Worth, 561/965-2663; 11658 U.S. Highway 1, North Palm Beach, 561/799-2965) $$ The Cheesecake Factory—5530 Glades Road. American. Oh, the choices! The chain has a Sunday brunch menu in addition to its main menu, which includes Chinese chicken salad and Cajun jambalaya. Don’t forget about the cheesecakes, from white chocolate and raspberry truffle offerings. • Lunch and dinner daily. 561/393-0344. (Other Palm Beach County locations: CityPlace, West Palm Beach, 561/802-3838; Downtown at the Gardens, Palm Beach Gardens, 561/776-3711). $$ Nick’s New Haven-Style Pizzeria—2240 N.W. 19th St., Suite 904. Italian. Cross Naples (thin, blistered crust, judicious toppings) with Connecticut (fresh clams and no tomato sauce), and you’ve got a pretty good idea of the pies coming out of Nick Laudano’s custom-made ovens. The “white clam” pizza with garlic and bacon is killer-good; Caesar salad and tiramisu are much better than the usual pizzeria fare. • Lunch and dinner daily. 561/368-2900. $$ P.F. Chang’s—1400 Glades Road. Chinese. There may have been no revolution if Mao had simply eaten at the Boca outpost of P.F. Chang’s—the portions are large enough to feed the masses—and the exquisite tastes in each dish could soothe any tyrant. We particularly like the steamed fish of the day, as well as the Szechuan-style asparagus. • Lunch and dinner daily. 561/393-3722. (Other Palm Beach County location: 3101 PGA Blvd., Palm Beach Gardens, 561/691-1610) $$
The Sandwich Shop at Buccan—350 S. County Road, Palm Beach. Takeout stop. Like big sister Buccan Italian restaurant, the Sandwich Shop is full of flavor and builds your favorite sandwich with just a touch of delicious creativity you won’t find elsewhere. Owned by celeb chef Clay Conley and partners, the menu has hot or cold sandwiches, salads, sides and drinks (both alcoholic and non). Good-sized portions mean the Italian and prosciutto subs include leftovers if you have some willpower.• Lunch daily. 561/833-6295. $$
Shake Shack—1400 Glades Road. American. We’re not sure there is really any such thing as a bad burger joint and when you have a really good one—like Shake Shack— there’s a little piece of heaven just a short order away. Shake Shack in University Commons has great all-Angus burgers, non-GMO buns, and a frozen custard that makes grown men weep. Throw in some crinkle-cut fries and life is the way it should be. And the outdoor patio is a definite bonus in these times. • Lunch and dinner daily. 561/932-0847. $ Steve’s Wood Fired Pizza—9180 Glades Road. Italian. With an emphasis on fresh, local ingredients and rigorous preparation—the hand-rolled dough rises for three days before use—this reliable purveyor offers varieties of ‘za that are both familiar and novel, from BBQ chicken and veggie primavera to Mom’s White Roasted Garlic and the Mupsa (mushroom, pepperoni and sausage) . • Lunch and dinner Tues.-Sat., dinner Sun. 561/483-5665. $$
Tap 42—5050 Town Center Circle, Suite 247. Gastropub. This hugely popular nouveau-Industrial gastropub is not for the faint of eardrums when packed, but don’t let that discourage you. The kitchen here executes the hell out of a short, simple all-day menu. Grilled salmon chopped salad with tomatillo ranch dressing is delightful, as is guacamole studded with fat chunks of bacon and charred corn. Same goes for decadent shrimp mac-n-cheese. The wicked-good chocolate bread pudding with salted caramel sauce would be the envy of any Big Easy eatery. • Lunch Mon.-Fri. Brunch Sat.-Sun. Dinner nightly. 561/235-5819. $
True—147 S.E. First Ave. American. True is the only place in South Florida to eat authentic Baltimore crab cakes. This small, unpretentious venue reminds us of a Key West food shack. The food is fabulous. Try anything with crab (crab dip, crab soup, crab sliders), but don’t miss the bacon-wrapped dates, beef brisket sliders and Fetacomply salad.• Dinner Tues.-Sun. 561/417-5100. $$
The Grille On Congress—5101 Congress
Houston’s —1900 N.W. Executive Center Circle. Con-
Ave. American. Dishes at this longtime favorite range from tasty chicken entrees and main-plate salads to seafood options like Asian-glazed salmon or pan-seared yellowtail snapper. • Lunch Mon.–Fri. Dinner Mon.–Sat. 561/912-9800. $$
temporary 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
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Rose Colored Glasses
A “Big Time” sommelier creates a holiday drink exclusively for Boca readers Written by LYNN KALBER
e asked Ervin Machado to make our readers a uniquely Boca drink as our gift to you. Machado is a certified sommelier and beverage director for Big Time Restaurant Group, which owns Louie Bossi’s, Elisabetta’s, City Oyster, City Cellar and more. He developed this recipe for Prosecco Zero Spritz with rose prosecco, a prosecco just approved by Italy for the market, and it results in a beautiful cocktail. It’s very Boca—stylish and delicious!
PROSECCO ZERO SPRITZ
FROM ERVIN:“This is by far one of my favorite drinks; it mixes everything I love: bubbles, vodka, holidays and sorbet! I can’t think of a better mix of words to describe our Boca Raton clientele. “This drink is usually enjoyed for the holidays in Italy. It’s enjoyed mainly among locals, and one that unfortunately hasn’t been noticed by more Italian restaurants in the U.S. In a way, it’s so us, which is part of the reason I love this drink so much—it’s authentic, rustic and crafty, just like our restaurant. “Pear is my favorite fruit, so I wanted to make sure our sgroppino—although very Italian—was representative of us. When building the recipe, I wanted it to be impossible to mimic. It had to be unique, [and] the only way to achieve that was to make most of the ingredients myself. But you can make it at home, too.”
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RECIPE: 2 ounces vodka (pear flavored, Grey Goose if possible) 1 ounce rosemary pear syrup 2 scoops lemon sorbet 3 ounces rose prosecco 1 ounce lemon and lime juice INSTRUCTIONS: • Using shaker, add 2 ounces vodka, 1 ounce lemon and lime juice (0.5 ounce each), 1 scoop lemon sorbet and 1 ounce rosemary pear syrup. • Shake all ingredients without ice, until sorbet mixes with all liquids. • Introduce ice to shaker, and shake again, until drink is very cold. • Pour and strain all ingredients into coupe glass. • Top with Prosecco Zero Rose. • Garnish with orchid or rosemary sprig.
INGREDIENTS: 3 pears 2 rosemary bunches 1 lemon 1 lime 2 scoops lemon sorbet 2 cups sugar 2 ounces pear vodka 1 bottle Prosecco Zero Rose 16 ounces water RECIPE FOR ROSEMARY PEAR SYRUP: • Heat 16 ounces of water and 2 cups sugar in pot. • Cut the three pears in quarters and mix inside water and sugar mix; let them boil together for 15 minutes. • Once pears have been poached and caramelized, take them out and put them in blender. • Blend three pears and 10 ounces of water/pear/sugar mix they were in—do this while water is still warm. • Once blended, add rosemary sprigs and leave them sitting in hot water for 10 minutes. • Cool down the mix.
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E AT & D R I N K RESTAURANT DIRECTORY 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. $$$
Jimmy’s Fries to Caviar —6299 N. Federal
Highway. Contemporary American. Going one better than soup to nuts defines Jimmy Mills’ Boca restaurant, an easygoing, affordable bistro in the old Darbster space that really does offer fries, caviar and more. Four varieties of fish eggs are shown off nicely crowning a quartet of deviled eggs, while the thick-cut fries complement a massively flavorful, almost fork-tender hanger steak in the classic steak frites.Try the seasonal soups as well. • Dinner Tues.-Sun. 561/617-5965. $$
Josephine’s —5751 N. Federal Highway. Italian. Tradition trumps trendy, and comfort outweighs chic at this Boca favorite. The ambience is quiet and stately but not stuffy, and the menu is full of hearty dishes to soothe the savage appetite, like three-cheese eggplant rollatini and chicken scarpariello. • Dinner nightly. 561/988-0668. $$
Kapow! Noodle Bar—431 Plaza Real. Pan-Asian. This Asian-inspired gastropub delivers an inventive punch to the taste buds. Among the hardest hitters is its angry shrimp dumplings and the char sui pork belly bao bun. The Saigon duck pho is yet one more reason to go. • Lunch and dinner daily. 561/347-7322. $$
Kathy’s Gazebo Café —4199 N. Federal Highway. Traditional French. Elegance, civility and very good food meet here for dinners that last at least two hours, and it’s worth it. Try the Dover sole (pricey, but it won’t disappoint), the escargot, coq au vin if it’s a nightly special, gazpacho, duck, veal, lobster and more. Don’t forget the rich, well-crafted desserts. Classical dining at a longtime standard; jackets recommended. • Lunch Mon.-Fri. Dinner Mon.-Sat. 561/395-6033. $$$
Ke’e Grill —17940 N. Military Trail, Suite 700. Traditional American. In this busy dining scene for more than 30 years, you will find a lot of seafood (fried calamari, blue crab cakes, yellowtail snapper Francaise and lots more), a few steak, chicken, lamb and pork options, and a quality house-made apple crisp. Your traditional choices are baked, fried, breaded, grilled, broiled, sauteed. With Provencal, Francaise, maple mustard glaze, toasted macadamia nut pesto and piccata twists. A consistent crowd for a consistent menu. • Dinner nightly. 561/995-5044. $$$ La Nouvelle Maison—455 E. Palmetto Park Blvd. French. Elegant, sophisticated French cuisine, white-glove service and a trio of stylish dining rooms make Arturo Gismondi’s homage to Boca’s storied La Vieille Maison the home away from home to anyone who appreciates the finer points of elegant dining. The cuisine showcases both first-rate ingredients and precise execution, whether a generous slab of silken foie gras with plum gastrique, posh lobster salad, cookbook-perfect rendition of steak frites and an assortment of desserts that range from homey apple tart to bananas Foster with chocolate and Grand Marnier. • Dinner nightly. 561/338-3003. $$$ La Villetta—4351 N. Federal Highway. Italian. This is a
OPEN DAILY! BREAKFAST, LUNCH & DINNER 80 S. Federal Highway • Deerfield Beach, FL • (954) 480-8402
OlympiaFlameDiner_BRM 0720.indd 1
6/1/20 4:08 PM
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Rose Glamoclija, R.N. Founder and Administrator
It’s The Personal Touch That Makes The Difference
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Il Mulino New York Boca Raton —451 E. Palmetto Park Road. Italian. From the four pre-menu bites to the after-dinner coffee from freshly ground beans, this is a white-tablecloth venue that delivers on its upscale promises. Try the langostino, the red snapper, the risotto, the pasta, or go for the ceviches, caviars and seafood tower. Save room for dessert and complimentary lemoncello. Make a night of it. • Lunch and dinner daily. 561/338-8606. $$$
Companions Live-Ins Homemakers Speech Therapy Occupational Therapy
Serving Broward, Palm Beach, Martin & St. Lucie Counties 342 E. Palmetto Park Rd., Suites 1 & 2 Boca Raton, FL 33432
255 Sunrise Avenue, Suite 200 Palm Beach, FL 33480
Fax (561) 347-7567
Fax (561) 833-3460
well-edited version of a traditional Italian menu, complete with bocanursing_brm Feb20.indd 1
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homemade pastas and other classic dishes. Try the signature whole yellowtail snapper encrusted in sea salt; it’s de-boned right at tableside. Shrimp diavolo is perfectly scrumptious. • Dinner nightly. (closed Mon. during summer). 561/362-8403. $$$
Le Rivage —450 N.E. 20th St., Suite 103. French. Don’t overlook this small, unassuming bastion of traditional French cookery. That would be a mistake, because the dishes that virtually scream “creativity” can’t compare to the quiet pleasures served here—like cool, soothing vichyssoise, delicate fillet of sole with nutty brown butter sauce or perfectly executed crème brûlee. Good food presented without artifice at a fair price never goes out of fashion. • Dinner nightly. 561/620-0033. $$
Loch Bar —346 Plaza Real. Seafood. This sister restaurant to Ouzo Bay includes fried oysters, moules frites and Maryland crab cakes. The bar offers literally hundreds of whiskeys, a noisy happy hour crowd and live music most nights. • Lunch and dinner daily. 561/939-6600. $$ Louie Bossi’s—100 E. Palmetto Park Road. Italian. This
jumping joint serves terrific Neapolitan pizza (thin crust), but don’t miss the other entrées. Start with a charcuterie/cheese plate and grab the amazing breadsticks. All breads and pastas are made on the premises. Other faves include the carbonara and the calamari, and save room for house-made gelato. Unusual features: Try the bocce ball court included with the retro Italian décor. • Lunch and dinner daily, weekend brunch. 561/336-6699. $$$
Lamb chops at Rafina
Luff’s Fish House—390 E. Palmetto Park Road. Seafood. A renovated 1920s bungalow houses this shipshape restaurant, in addition to two large, outdoor deck and patio areas. It’s known for familiar dish names with new tweaks: smoked fish-hummus dip, falafel fish fritters, crab guacamole, mussels in coconut curry broth, plus the paella on Sundays only. Don’t leave without the enormous slice of the Key lime pie, topped with meringue on a graham cracker crust. • Lunch and dinner daily. 561/609-2660. $$
Madison’s —2006 N.W. Executive Center Circle. American. This location is something of a Bermuda Triangle for restaurants, with at least four restaurants preceding this local outpost of a Canadian chain that styles itself a “New York grill and bar.” What Madison’s has going for it is an exceedingly handsome and capacious space, and service that is as professional as it is personable. • Lunch and dinner daily. 561/994-0808. $$$
Maggiano’s —21090 St. Andrews Blvd. Italian. Do as
Rebel House features an acoustic guitarist during its Sunday brunches from 11 a.m. to 3 p.m.
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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. $$
Max’s Grille —404 Plaza Real. Contemporary American. After 24 years in Mizner Park, This modern American bistro is a true local classic. The food and decor are both timeless and up to date, and the ambience is that of a smooth-running big-city bistro. Service is personable and proficient. The menu is composed of dishes you really want to eat, from the applewood bacon-wrapped meatloaf to the wickedly indulgent crème brûlèe pie. • Lunch Mon.–Fri. Brunch Sat–Sun. Dinner nightly. 561/368-0080. $$ Morton’s The Steakhouse—5050 Town Center Circle, Suite 219. Steakhouse. There’s seemingly no end to diners’ love of huge slabs of high-quality aged beef, nor to the carnivores who pack the clubby-swanky dining room of this meatery. While the star of the beef show is the giant bone-in filet mignon, seasonally featured is the American Wagyu New York strip. Finish off your meal with one of the decadent desserts.• Dinner nightly. 561/392-7724. $$$$
New York Prime —2350 N.W. Executive Center Drive. Steakhouse. This wildly popular Boca meatery Monday, Monday packs them in with swift, professional service, classy supper club ambience and an extensive wine list. And, of course, the beef—all USDA Prime, cooked to tender and juicy lusciousness over ferocious heat. The bone-in rib-eye is especially succulent, but don’t neglect the New York strip or steak-house classics like oysters Rockefeller, garlicky spinach and crusty hash browns. • Dinner nightly. 561/998-3881. $$$$
Prezzo —5560 N. Military Trail. Italian. A reincarnation of a popular 1990s Boca venue, this version has updated the dining room, kept the yummy oven-baked focaccia bread slices, and added a 21st-century taste to the menu. Don’t miss the tender bone-in pork chop, thin-crust pizza and seafood specials. Vegetarian and gluten-free choices are on the menu, too. • Lunch Mon.-Fri. Dinner nightly. 561/314-6840. $$ Rafina—6877 S.W. 18th St. Greek. If you find the ambience of most Greek restaurants to be like a frat party with flaming cheese and ouzo, this contemporary, casually elegant spot will be welcome relief. Food and decor favor refinement over rusticity, even in such hearty and ubiquitous dishes as pastitsio and spanakopita. Standout dishes include the moussaka, the creamy and mildly citrusy avgolemono soup and the precisely grilled, simply adorned (with olive oil, lemon and capers) branzino. • Lunch and dinner daily. 561/409-3673. $$
Rebel House —297 E. Palmetto Park Road. American Eclectic. As wild visually as it is in the kitchen, this place rocks on all points. Start with the popcorn flavor of the day (instead of bread) and don’t miss the cauliflower Caesar salad, Uncle Pinkie’s Fried Rice, the lobster meatballs or whatever duck option is on the menu. You can’t miss with these dishes. • Dinner nightly, brunch Sat.-Sun. 561/353-5888. $$
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. $$
Ristorante Sapori —301 Via de Palmas, Royal Palm Place. Italian. Sapori features fresh fish, veal and chicken dishes imbued with subtle flavors. The grilled Italian branzino, the veal chop Milanese and the zuppa di pesce served over linguine are especially tasty, and the pasta (all 17 kinds!) is available in full and half orders, with your choice of 15 zesty sauces. • Lunch Mon.–Fri. Dinner nightly. 561/367-9779. $$
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. $$
Ruth’s Chris —225 N.E. Mizner Blvd., Suite 100. Steakhouse. Not only does this steakhouse favorite emphasize its New Orleans roots, it also distinguishes itself from its competitors by just serving better food. The signature chopped salad has a list of ingredients as long as a hose but they all work together. And how can you not like a salad topped with crispy fried onion strings? Steaks are USDA Prime and immensely flavorful, like a perfectly seared New York strip.
Mario’s Osteria—1400 Glades Road, Suite 210. Italian.
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The white chocolate bread pudding is simply wicked. • Dinner nightly. 561/392-6746. (Other Palm Beach County locations: 651 Okeechobee Blvd., West Palm Beach, 561/514-3544; 661 U.S. Highway 1, North Palm Beach, 561/863-0660.) $$$$
Seasons 52—2300 Executive Center Drive. Contemporary American. The food—seasonal ingredients, simply and healthfully prepared, accompanied by interesting wines—is firstrate, from salmon roasted on a cedar plank to desserts served in oversized shot glasses. • Lunch and dinner daily. 561/998-9952. (Other Palm Beach County location: 11611 Ellison Wilson Road, Palm Beach Gardens, 561/625-5852.) $$
Six Tables a Restaurant—112 N.E. Second St., Boca Raton. American. Chef/owner Jonathan Fyhrie has a unique, elegant, one-seating, prix-fixe dinner and only six tables. The decor reflects the food, which is innovative in unexpected but attractive ways. Open since 2004, this restaurant’s staying power proves the pull of a beautiful space, amazing food and special attention from a talented staff. The velvety lobster bisque is a signature dish. The night’s options can include rack of lamb, filet au poivre, wild Scottish king salmon, crispy duck and more, all done beautifully. Plan on a two-to-three-hour dinner. It’s worth it. • Dinner nightly. 561/347-6260. $$$$
Sushi Ray —5250 Town Center Circle, Suite 111. Japanese/Sushi. Impeccably fresh and exactingly prepared sushi and other Japanese specialties are on display. The Nobu-esque miso sea bass gives a taste of this modern classic at a fraction of the price of the original, while the chef’s sushi assortment offers a generous arrangement of nigiri and maki for a reasonable $22. • Lunch Mon.–Fri., dinner nightly. 561/394-9506. $$
Tanzy—301 Plaza Real. Italian. Part of the swanky iPic Theater complex (though it does not service the theater), this handsome spot relies on quality ingredients and careful preparation instead of culinary special effects and car chases. The Parma Bar, a sort of sushi bar for meat and cheese fanatics, also does terrific quattro formaggio fiocchi and spiced pear. The scarletta pepper steak and bone-in pork chops are excellent, as are the braised Angus beef short ribs with toasted pearl barley and collard greens. For dessert, try the red velvet bread pudding and your choice of a trio of sorbets. • Lunch Mon.–Fri. Dinner nightly. Brunch Sat.–Sun. 561/922-6699. $$
Taverna Kyma—6298 N. Federal Highway. Greek/ Mediterranean. Hankering for a traditional Greek meal, and a menu that offers just about everything? This is where you want to try the meze plates (cold, hot, seafood, veggie), saganaki, grilled entrees and kebobs. From the taramosalata to the branzino and pastitsio, servings are generous and good. Don’t forget dessert. • Lunch Mon.-Fri. Dinner nightly. 561/994-2828. $$ Trattoria Romana —499 E. Palmetto Park Road. Italian. This local mainstay does Italian classics and its own lengthy list of ambitious specials with unusual skill and aplomb. The service is at a level not always seen in local restaurants. Pay attention to the daily specials, especially if they include impeccably done langostini oreganata and the restaurant’s signature jumbo shrimp saltimbocca. • Dinner nightly. 561/393-6715. $$$
Twenty Twenty Grille—141 Via Naranjas, Suite 45. Contemporary American. You’ve probably licked postage stamps that are larger than Ron and Rhonda Weisheit’s tiny jewel box of a restaurant, but what it lacks in space it more than makes up for in charm, sophistication and imaginative, expertly crafted food. Virtually everything is made in-house, from the trio of breads that first grace your table to the pasta in a suave dish of tagliatelle with duck and chicken confit. Don’t miss the jerk pork belly and grilled veal strip loin. • Dinner nightly. 561/990-7969. $$$
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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. $$
Vino —114 N.E. Second St. Wine Bar/Italian. An impressive wine list of some 200 bottles (all available by the glass) offers a multitude of choices, especially among Italian and California reds. The menu of “Italian tapas” includes roasted red peppers with Provolone, as well as ricotta gnocchi with San Marzano tomatoes. • Dinner Tues.–Sat. 561/869-0030. $$
WEST BOCA Boon’s Asian Bistro—19605 N. State Road 7. Japanese/Thai. This is one of two Boon’s (the other is in Delray Beach), and it’s where the rush to eat excellent sushi started. The fast-moving staff is choreographed to deliver dishes such as shrimp pad Thai that’s light, delicate and happily filled with shrimp. The Thai fried rice is unusually delicate too, with lots of egg, and is some of the best around. The sushi rolls are as fresh and inventive (try the Daimyo roll) as they are beautifully presented. Go early or call for a reservation. • Lunch Mon.-Fri. Dinner nightly. 561/883-0202. $$ City Fish Market—7940 Glades Road. Seafood. A multimillion-dollar remodel of the old Pete’s has turned it into an elegant seafood house with a lengthy seafood-friendly wine list, impeccably fresh fish and shellfish cooked with care and little artifice. • Lunch Mon.–Fri. Dinner nightly. 561/487-1600. $$
Ditmas Kitchen—21077 Powerline Road. Contemporary kosher. This west Boca restaurant is named after a Brooklyn avenue in a district known for its food. Here you’ll find very good casual food, and no dairy products are used. Try the Hibachi salmon, all-kale Caesar salad, the shnitzel sandwich. • Dinner Sun.-Thurs. 561/826-8875. $$$ La Ferme—9101 Lakeridge Blvd. French/Mediterranean. Classic style and classically oriented French cuisine come together at this elegant yet comfortable restaurant in a west Boca shopping mall. Though there are a few Asian and Italian-inflected dishes on the menu, at its heart Le Ferme (“the farm”) is as French as the Eiffel Tower. Start with the foie gras terrine and proceed to lamb rack or pan-seared salmon with braised baby artichokes. C’est délicieux. • Dinner nightly. 561/654-6600. $$$
Oli’s Fashion Cuisine —6897 S.W. 18th St. Modern American. With the unusual name comes a menu sporting lobster risotto to tuna tacos, grilled mahi and more. There are Italian, vegetarian, steak, flatbreads, salads and desserts, all pleasing to the eye and palate. Inside is a bit noisy, so try the outdoor, lakeside patio for a quieter meal. • Lunch and dinner daily, breakfast weekends. 561/571-6920. $$
Oliv Pit Athenian Grille—6006 S.W. 18th St. Modern Greek. The owners’ goal of bringing together the best of Greek cooking under one roof, much like the melting pot that is Athens, is covered here in an extensive menu. The best way to enjoy the food is to share it: the Pikilia trio with tzatziki, spicy feta and eggplant spread is a starting place. Try the mix grill platter and the hearty red Greek wine. End the night with a unique, velvety frappe cappuccino. • Lunch and dinner daily. 561/409-2049. $$
Buzz Bite I A Ghost Kitchen Delivers to Three Counties
host kitchens have been around for a few years, but nothing has brought these spirits out like the 2020 craziness that defines the restaurant business. These kitchens are professional kitchens, usually staffed with highly qualified chefs and staffs, that provide meals-to-go. They can deliver meals to a small area, or to three counties, either with couriers or using meal-delivery companies like Delivery Dudes. One such ghost kitchen that started in July is MK Takeaways, based in Sunrise. Owners Michael and Karen Stanley deliver meals from their extensive menu to Palm Beach, Broward and Miami-Dade counties. The Stanleys are Miami-born with a lot of restaurant experience, and they also own Yummy in My Tummy, an organic and natural school lunch program serving the tri-counties. The menu includes starters, soups/ salads, sandwiches, entrees, sides, desserts and beverages (including wine). Some dishes on the list: roasted beets, sea salt brownies, Mediterranean salads (hummus, spicy carrots and jalapeño, and Greek salad with feta, marinated and mixed olives, feta and artichoke), cottage chips, Li’l Kosher Dogs, cole slaw, grilled chicken sandwich, onehalf roasted chicken, blackened grilled shrimp over pasta with creamy Cajun alfredo sauce, BBQ baby-back ribs and gluten-free white chocolate mousse. The starters are $12-$17 (for five Mediterranean salads), soups/salads are $7-$10, hefty sandwiches are $14$19, sizable entrees are $15-$26, sides are $7 and desserts are $8. The food is packaged in labeled containers with reheating instructions when needed. All of the dishes keep well for several days, which is a big plus for working families. Depending on location, there are minimum order requirements. Palm Beach and Miami-Dade counties have a $10 delivery charge, while Broward delivery is free. —Lynn Kalber
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Taking a Break
Enjoying al fresco dining in North and Central County Written by LYNN KALBER
Turkey sandwich from the Malted Barley, al fresco seating at Old Key Lime House
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eady to hit the highway for a morning or afternoon out, with a refreshing drink and meal as the reward for a road epicure? We have some points north for you to try. The scenery is all SoFla: blue/turquoise/green ocean with windsurfers or parasurfers, some appetite-inducing salt air and a guaranteed change of scenery.
Our guidelines for choosing restaurants: An outdoor patio was a must, with social distancing and mask-wearing, too. We traveled at off-hours, stopping for lunch between 10:30 and 11:30 a.m.; dinner between 3:30 and 4:30 p.m. No crowds and our choice of tables was the reward. Here are our top two choices.
THE MALTED BARLEY
makes them taste better. Especially with the ocean air just a couple of blocks away. Salads and soups are also on the menu, as is a sugar and cinnamon pretzel with frosting for dessert. The craft beers are plentiful and the selection is vast, but do not neglect the Sprecher’s root beer on draft! There are 32-ounce crawlers and 64-ounce growlers available to go.
14121 U.S. Highway 1, Juno Beach, 561/264-6258 Starting way up in Juno Beach, you’ll find easy beach access and free oceanside parking. The waves may be full of parasurfers, and they are relaxing to watch. Then head over to a relatively new venue on the northwest corner of U.S. 1 and Donald Ross Road, the Malted Barley. The outside patio is small, so it helps to get there early for seating, although the indoor seating is nicely spread out, too. The metal and barnwood décor is casual, with TVs in case any sports games are playing. It boasts about the craft beers and gourmet pretzels, and it’s truth in advertising. The made-to-order pretzels are all crusty, and then salted or made with various ingredients (garlic & parsley, everything, asiago & Parmesan, bacon & cheddar, jalapeño & cheddar-stuffed, chipotle & smoked gouda-stuffed, tomato & mozzarella-stuffed). Regular salted are $3.75; others rise to $6.50. There are 14 dips to choose from, too. All the sandwiches ($9-$14) are served on fresh pretzel buns, and gluten-free vegan pretzels are available. The meatball and burger sandwiches are stuffed with food, and are a bit messy to eat, but that
OLD KEY LIME HOUSE
300 E. Ocean Ave., Lantana, 561/582-1889 If you want something a bit closer to central county, stop at an old favorite in Lantana, the Old Key Lime House. The best seats are out on the dock by the tiki bar. There’s only social distancing seating available, and masks are mandatory until you start eating the great crab cake sandwich ($16) or conch fritters ($12) and drinking the margaritas or pina coladas. All the while, you get to gaze at the Intracoastal and boaters. We’ve always had a great breeze there, so sitting outside (under umbrellas or canvas covering) while watching the waves and sipping sangria is, well, the next best thing to being on a boat. Try the shrimp and lobster roll ($14) or the mahi sandwich ($16).
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139 Tempura House—9858 Clint Moore Road, #C-112. Japanese/Asian. Dark wood, rice paper and tiles fill the space. An appetizer portion of Age Natsu, fried eggplant, is a consummate Japanese delicacy. Don’t miss the ITET roll with shrimp tempura and avocado, topped with spicy mayo, tempura flakes and eel sauce. • Lunch and dinner daily. 561/883-6088. $$
Villa Rosano—9858 Clint Moore Road. Italian. You can be forgiven for imagining yourself in some rustic Italian hill town as the smells of garlic and tomato sauce waft through the air. Start by sopping up the house olive oil with slices of crusty bread, then move on to a stellar version of clams Guazzetto and delicate fillets of sole done a la Francese. • Lunch Mon.-Sat. Dinner nightly. 561/470-0112. $$
BOYNTON BEACH Driftwood—2005 S. Federal Highway. Modern American. Take food combos that sound unusual (popcorn sauce, avocado chocolate ice cream) but that taste wonderful and you’ve got Chef Jimmy Everett’s ideas on the table. They don’t last long, because they taste terrific. Try the smoked swordfish, the lobster with pickled okra, ricotta dumplings, the burger with gouda, the grilled octopus and pastrami’d chicken breast with roasted cabbage. • Brunch Sun. Dinner Tues.-Sun. 561/733-4782. $$
Josie’s Italian Ristorante—1602 S. Federal Highway. Italian. Famed chef and South Florida culinary godfather Mark Militello is back at Josie’s after a brief stint at Boca’s Prezzo, and his magic in the kitchen of this cozy, old-school Italian restaurant is duly noted. His influence is evident in the daily specials, but old favorites like beefy short rib meatballs, an upmarket version of the classic San Francisco cioppino, and Josie’s signature veal Bersaglieri (veal medallions with artichokes, olives and roasted peppers in lemon-white wine sauce) don’t fail to satisfy either. • Lunch Mon.-Sat. Dinner nightly. 561/364-9601. $$
Buzz Bite II SOBEWFF: Celebrating Pioneers, Top WineFood Pairings
he Food Network & Cooking Channel South Beach Wine & Food Festival—SOBEWFF for short—will be held Feb. 24-28, 2021. While the details are not sealed with a cork yet, due to pandemic concerns, there are two events that will happen. A Tribute Dinner for Giada De Laurentiis and Eduardo M. Sardina will be held at Loews Hotel Miami Beach on Feb. 27. De Laurentiis is a chef, TV star, author and restaurateur. Sardina is former president and CEO of Bacardi. Both have been big supporters of the festival for many years. The Fontainebleau Miami Beach will be the site for the Best of the Best event on Feb. 26, where 60 of the nation’s top chefs pair their gourmet samplings with more than 100 wines rated 90 or higher by Wine Spectator. You can talk to the winemakers as you stroll, taste and sip. —Lynn Kalber
Prime Catch—700 E. Woolbright Road. Seafood. Waterfront restaurants are few and far between in our neck of the woods, and those with good food are even more rare. Prime Catch, at the foot of the Woolbright bridge on the Intracoastal, is a best-kept secret. The simple pleasures here soar—a perfectly grilled piece of mahi or bouillabaisse overflowing with tender fish. Don’t miss one of the best Key lime pies around. • Lunch and dinner daily, Sunday brunch. 561/737-8822. $$
Sushi Simon—1628 S. Federal Highway. Japanese.
It’s been called “Nobu North” by some aficionados, and for good reason. Local sushi-philes jam the narrow dining room for such impeccable nigirizushi as hamachi and uni (Thursdays), as well as more elaborate dishes like snapper Morimoto and tuna tartare. Creative, elaborate rolls are a specialty. • Lunch and dinner daily. 561/731-1819. $$
DELRAY BEACH 3rd and 3rd—301 N.E. Third Ave. Gastropub. This quirky, individualistic, obscurely located little place is one of the most important restaurants in Delray. The menu changes frequently, but hope the evening’s fare includes plump scallops with caramelized mango sauce, stunning delicious roasted cauliflower with Parmesan mousse and bacon, and wicked-good espresso panna cotta on it at your visit. • Dinner Mon.-Sat. 561/303-1939. $$ 50 Ocean—50 S. Ocean Blvd. Seafood. The former Upper Deck at Boston’s on the Beach is now the more upscale, seafood-oriented spot. The menu ranges from familiar to slightly more inventive, from a classic lobster bisque and crisp-tender fried clam bellies to rock shrimp
pot pie and baked grouper topped with blue crab. The cinnamon-dusted beignets are puffs of amazingly delicate deep-fried air and should not under any circumstances be missed. • Lunch Mon.-Sat. Dinner nightly. Brunch Sun. 561/278-3364. $$
Angelo Elia Pizza • Bar • Tapas— 16950 Jog Road. Italian. Nothing on the menu of Angelo Elia’s modern, small plates-oriented osteria disappoints, but particularly notable are the meaty fried baby artichokes stuffed with breadcrumbs and speck, delicate chicken-turkey meatballs in Parmesan-enhanced broth, and Cremona pizza with a sweet-salty-earthy-pungent mélange of pears, pancetta, Gorgonzola, sun-dried figs and mozzarella. • Lunch Tues.-Sun. Dinner nightly. 561/381-0037. $ 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. $$
Beg for More Izakaya —19 S.E. Fifth Ave. Japanese Small Plates. The large sake, whisky and beer menu here pairs beautifully with the small plates full of everything except sushi. No sushi. And that’s fine. Try the takoyaki (octopus balls), the crispy salmon tacos and anything with the addictive kimchi, such as the kimchi fried rice. There are pasta, teriyaki and simmered duck with bok choy dishes—or 16 varieties of yakitori (food on skewers). You’ll be back to beg for more. • Lunch and dinner daily. 561/563-8849. $$ Brulé Bistro —200 N.E. Second Ave. Contemporary American. The regular menu of this Pineapple Grove favorite always has satisfying dishes. Its specialties include crab tortellini with black truffles, chicken meatballs with coconut broth and cashews, plus signature dessert pistachio crème brùlée. Spirits and house cocktails steeped in speakeast style are paired with an ever-changing menu. Outside tables offer the best option for conversation. • Lunch and dinner daily. 561/274-2046. $$
Buddha Garden—217 E. Atlantic Ave. #3. Pan Asian. Don’t miss a meal at this stylish Asia-meets-industrial chic spot with a view of the Delray skyline. Chinese-influenced dim sum is inspired, while rock shrimp tempura and Tokyo beef skewers with twin chimichurri sauces touch the heart and the taste buds. Veggie fried rice is exemplary thanks to the kitchen’s application of wok chi. • Dinner nightly. 561/450-7557. $$ Burt & Max’s —9089 W. Atlantic Ave. Contemporary American. This bastion of contemporary comfort food in west Delray is approaching local landmark status, forging its own menu while borrowing a few dishes from Max’s Grille, like the hearty chopped salad and bacon-wrapped meatloaf. Other dishes are variations on the comfort food theme, including a stellar truffle-scented wild mushroom pizza. • Dinner nightly. Sunday brunch. 561/638-6380. $$
Cabana El Rey—105 E. Atlantic Ave. Cuban tropical. Little Havana is alive and well in Delray. The menu is a palette-pleasing travelogue, including starters like mariquitas (fried banana chips) and main courses such as seafood paella (think mussels, shrimp, clams, conch, scallops and octopus). • Lunch and dinner daily. 561/274-9090. $$
Caffe Luna Rosa —34 S. Ocean Blvd., Delray Beach. Italian. This multiple Delray Beach-award winning restaurant has sparkling service, comfort food taken to a higher level, and a setting just steps from the Atlantic. Open since 1993, and a success since then, they dish up big flavors in a tiny space, so call for reservations. Try the calamari fritto misto, then the rigatoni pomodoro and leave room for dessert. Or come back for breakfast. • Open daily from breakfast through dinner. 561-274-9404. $$
Casa L’Acqua—9 S.E. Seventh Ave. Italian. You’ll get what you pay for here: very good Italian food in an upscale, modern, cool gray and white restaurant that is a refreshing change from busy Atlantic Avenue. The antipasti (bread, balsamic/honey dipping sauce, Parmesan chunks, bruschetta) are so good, they could be dinner. But save room for the pollo Parmigiana, the scallopine piccate al limone, the four kinds of risotto, and dessert. • Lunch and dinner daily. 561/563-7492. $$$ November/December 2020
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City Oyster—213 E. Atlantic Ave. Seafood. This stylish mainstay of Big Time Restaurant Group serves up reasonably priced seafood that never disappoints, such as shrimp and grits with a jumbo crab cake. This is the place to see and be seen in Delray, and the food lives up to its profile. • Lunch Mon.–Sun. Dinner nightly. Outdoor dining. 561/272-0220. $$ Cut 432—432 E. Atlantic Ave. Steakhouse. Hipper decor, a more casual vibe and an inventive take on steak-house favorites make this sleek restaurant just different enough to be interesting. Starters such as ceviche (prepared Peruvian style) and ultrarich oysters Rockefeller are first-rate, while the wetaged beef is appropriately tender and tasty. • Dinner nightly. 561/272-9898. $$$
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-turnedrestaurant is, as they say, a trip. • Dinner nightly. 561/330-3232. $$
Deck 84—840 E. Atlantic Ave. Contemporary American. Burt Rapoport’s ode to laid-back tropical dining is like a day at the beach without getting sand between your toes. Though the restaurant is casual, the kitchen takes its food seriously, whether the stellar flatbreads, the thick and juicy 10-ounce special blend burger or homey seasonal cobbler. And the waterfront location just seems to make everything taste better. • Lunch Mon.–Fri. Brunch Sat.–Sun. Dinner nightly. 561/665-8484. $
El Camino —15 N.E. Second Ave. Mexican. This sexy, bustling downtown spot is from the trio behind nearby Cut 432 and Park Tavern. Fresh, quality ingredients go into everything from the tangy tomatillo salsas to the world-class fish tacos clad in delicate fried skin, set off by tart pineapple salsa. Cinnamon and sugar-dusted churros are the perfect dessert. And check out the margaritas, especially the smoky blend of mezcal and blanco tequila. • Lunch and dinner daily. 561/865-5350. $$
Elisabetta’s—32 E. Atlantic Ave. Italian. An ornate
The Office burger
Italian spot, with classically prepared dishes including spiedini shrimp, burrata de prosciutto bruschetta, costoletta di vitello (veal), a guanciale pizza, cacio e pepe pasta, malfadine Amatriciana and gemelli puttanesca. Portions are large and that, thankfully, goes for the homemade gelati, too. The best seating outdoors is the second-floor balcony overlooking Atlantic Avenue. • Lunch and dinner daily; weekend brunch. 561/650-6699. $$
The Grove—187 N.E. Second Ave. Contemporary Amer-
Harvest @ Home
This past fall, Harvest Seasonal launched a to-go menu, offering a seasonal bowl, salad and dessert for $22.
ican. Chef and sommelier Michael Haycook and Dining Room Manager Paul Strike change their menu biweekly, turning out dishes exhilarating in their freshness, creativity and elegant simplicity. An appetizer of octopus with olive oil, crushed potato aioli and lemon is outstanding. • Dinner Tues.–Sat. 561/266-3750. $$
Harvest Seasonal Grill & Wine Bar—1841 S. Federal Highway. American. You don’t have to worry about calories (most dishes are under 500), you don’t have to worry about finding something you haven’t tried before (new items are added 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. $$
Henry’s—16850 Jog Road. American. This casual, unpretentious restaurant in the west part of town never fails to delight diners. Expect attentive service and crisp execution of everything—from bocamag.com
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meat loaf, burgers and fried chicken to flatbreads and hefty composed salads. • Lunch Mon.–Sat. Dinner nightly. 561/638-1949. $$
Il Girasole—2275 S. Federal Highway. Northern Italian. If you want Northern Italian in a low-key atmosphere, and nobody rushing you out the door, this is your spot. Start with something from the very good wine list. Try the yellowtail snapper, the penne Caprese and the capellini Gamberi, and leave room for the desserts. Reservations recommended. • Dinner Tues.–Sun. 561/272-3566. $$ J&J Seafood Bar & Grill—634 E. Atlantic Ave. Seafood. This local favorite on Atlantic Avenue—owned by John Hutchinson (who is also the chef) and wife Tina—serves up everything from burgers and wraps to a menu brimming with seafood options. Don’t forget to inquire about the stunning array of 10 specials—every night. • Lunch and dinner Tues.–Sat. 561/272-3390. $$
Jimmy’s Bistro —9 S. Swinton Ave. Contemporary American. This small gem off noisy Atlantic Avenue is big on taste and ambience, and has been busy since 2009. You can travel the world with dumplings, conch fritters, pork schnitzel, rigatoni Bolognese, étouffée and more. Reservations are recommended at this laid-back, comfortable venue. • Dinner nightly. 561/865-5774. $$
Joseph’s Wine Bar —200 N.E. Second Ave. Mediterranean-American. Joseph’s is an elegant, comfortable, intimate nook in Delray’s Pineapple Grove, and an ideal place for a lazy evening. This family affair—owner Joseph Boueri, wife Margaret in the kitchen, and son Elie and daughter Romy working the front of the house—has all tastes covered. Try the special cheese platter, the duck a l’orange or the rack of lamb. • Lunch Mon.–Sat. Dinner nightly. 561/272-6100. $$
La Cigale —253 S.E. Fifth Ave. Mediterranean. Popular venue since 2001, with Greek and Italian dishes and more. Highlights are seafood paella, roasted half duck and grilled jumbo artichoke appetizer. Lots of favorites on the menu: calf’s liver, veal osso buco, branzino, seafood crepes. Nice outdoor seating if weather permits. • Dinner Mon.–Sat. 561/265-0600. $$ Latitudes —2809 S. Ocean Blvd. Modern American. You should come for both the sunset and the food. This oceanfront restaurant is a gem tucked inside the Delray Sands resort. From the airy, bubbly interior to the raw bar, the décor is soothing and fun. Try the lobster and crab stuffed shrimp, the miso-glazed Skuna Bay salmon, the branzino or the veal Bolognese. • Breakfast, lunch and dinner daily. 561/278-6241. $$$ Lemongrass Bistro—420 E. Atlantic Ave. Pan-Asian. Casually hip ambience, friendly service, moderate prices and a blend of sushi and nouveau pan-Asian fare make this a popular destination. The quality of its seafood and care in its preparation are what gives Lemongrass its edge. • Lunch and dinner daily. 561/278-5050. (Other Palm Beach County locations: 101 Plaza Real S., Boca Raton, 561/5448181; 1880 N. Congress Ave., Boynton Beach, 561/733-1344). $
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. $$ Park Tavern —32 S.E. Second Ave. Contemporary American. Check out the high-top seating or bar stools during an excellent happy hour menu that includes deviled eggs, pork sliders, chicken wings and a happy crowd. Entrees are
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141 generous and well executed. Try the fish and chips, one of six burgers, fish tacos and more. • Dinner nightly. Brunch Sat.-Sun. 561/265-5093. $$
Prime—29 S.E Second Ave. Steak/Seafood. Prime is aptly named for its heart of the action location, neo-supper club decor, extensive wine list and roster of designer steaks. Starters and desserts fare better than entrées, especially the Maryland-style crab cakes and luscious chocolate bread pudding. Service is strong so with a bit of work this restaurant will fully live up to its name. • Dinner nightly. 561/865-5845. $$$
Racks Fish House + Oyster Bar—5 S.E. Second Ave. Seafood. Gary Rack, who also has scored with his spot in Mizner Park, certainly seems to have the restaurant Midas touch, as evidenced by this updated throwback to classic fish houses. Design, ambience and service hit all the right notes. Oysters are terrific any way you get them; grilled fish and daily specials are excellent. • Lunch and dinner daily. 561/450-6718. $$$
Salt7—32 S.E. Second Ave. Modern American. All the pieces needed to create a top-notch restaurant are here: talented chef, great food, excellent service. From the pea risotto to the crab cake to the signature steaks and a lot more, this is a venue worth the money. Thanks goes to Executive Chef Paul Niedermann, who won TV’s notorious “Hell’s Kitchen” show, and his talent is displayed here on the plate. • Dinner Mon.-Sat. Brunch Sunday. 561/274-7258. $$$ Sazio —131 E. Atlantic Ave. Italian. This long-lived venue
7. I certify that all statements made by me above are correct and complete.
on crowded Atlantic Avenue is a reason to sit down and take
STATEMENT OF OWNERSHIP
Statement Required by 39 U.S.C. 3526 showing the Ownership, Management and Circulation of Boca Raton magazine, published eight times a year. ISSN 0740-2856. Annual subscription price: $19.95 1. Location of known Office of Publication is 1000 Clint Moore Rd #103 Boca Raton FL 33487. 2. Location of known Headquarters of General Business offices of the Publishers is 1000 Clint Moore Rd #103 Boca Raton FL 33487. 3. The names and addresses of the publisher and editor are: Publisher: Margaret Mary Shuff, 1000 Clint Moore Rd #103 Boca Raton FL 33487. Editor: Marie Speed, 1000 Clint Moore Rd #103 Boca Raton FL 33487. 4. The owner is Margaret Mary Shuff, 1000 Clint Moore Rd #103 Boca Raton FL 33487. 5. Known bondholders, mortgages, and other security holders owning or holding 1 percent or more of total amount of bonds, mortgages or other securities are: None. 6. Extent and nature of circulation Average No. Copies Each Issue No. Copies of Single Issue During Preceding 12 Months Published Nearest to Filing Date A. Total Number of Copies Printed 22,611 19,924 B. Paid Circulation 1. Mailed Outside-County Paid Subscriptions. 2,285 468 2. Mailed In-County Paid Subscriptions. 9,283 10,043 3. Paid Distribution Outside the Mails including Sales Through Dealers and Carriers, Street Vendors, Counter Sales, and Other Paid Distribution Outside USPSR. 2,626 683 4. Paid Distribution by Other Classes of Mail. - C. Total Paid Distribution 14,194 11,194 D. Total Free or Nominal Rate Distribution 1. Free or Nominal Rate Outside-County Copies 402 133 2. Free or Nominal Rate In-County Copies 2,527 382 3. Free or Nominal Rate Copies Mailed at Other Classes - 4. Free or Nominal Rate Distribution Outside the Mail 3,595 4,682 6,523 5,197 E. Total Free or Nominal Rate Distribution F. Total Distribution 20,717 16,391 G. Copies Not Distributed 1,894 3,533 H. TOTAL 22,611 19,924 I. Percent Paid 69% 68%
Owned & Operated by Chef Ron & Rhonda Weisheit
Dine-In Tuesday thru Sunday
Every Ingredient Tells a Delicious Story! CURBSIDE ONLY • 20% OFF WHEN YOU MENTION THIS AD ROYAL PALM PLACE 141 Via Naranjas #45 Boca Raton • 561.990.7969 • twentytwentygrille.com
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a breath. Then take up a fork and try the linguine with white clam sauce or the ravioli Sazio or grilled skirt steak or pretty much anything on the menu. Prices are reasonable; leftovers are popular. • Lunch and dinner daily. 561/272-5540. $$
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. $$ Taverna Opa—270 E. Atlantic Ave. Greek. Yes, you can order a side of belly dancing and napkin tossing with your moussaka and baklava at this chain. But the moussaka and baklava are very good; so is the rest of the food at the downtown Delray outpost. Also worth your while (and appetite) are appetizers like melitzanosalata, whipped eggplant with orange zest and roasted red pepper, and tarama, a creamy emulsion of bread, olive oil and salmon roe. Whole grilled bronzino is finished with lemon and orange juices for a citrusy flavor boost, while tongue-tying galaktoboureko goes baklava one better by adding vanilla-scented custard to golden, flaky phyllo. • Dinner nightly. 561/303-3602. $$
Terra Fiamma—9169 W. Atlantic Ave. Italian. The pleasures of simple, well-prepared Italian-American cuisine are front and center here. Enjoy the delicate, pillow-y veal meatballs in Marsala sauce; lusty chicken Allessandro with mushrooms, spinach and artichoke hearts; and a finely crafted tiramisu that’s as satisfying as it is familiar. • Lunch and dinner daily. 561/495-5570. $$
Rustico pizza from Terra Fiamma
Tramonti—119 E. Atlantic Ave. Italian. In a world where restaurants chase trends with the relentlessness of Casanova in full Viagra heat, Tramonti stands out as a classic outpost of authentic Italian cookery. Not trendy hardly means stodgy, however, as evidenced by expertly crafted, robustly flavorful dishes like the signature spiedini di mozzarella Romana, spaghetti al cartoccio and braciole Napoletana. Torta della nonna is a triumph of the highly refined simplicity that lies at the heart of true Italian cuisine. • Lunch Mon.–Sat. Dinner nightly. 561/272-1944. $$$ Veg Eats Foods—334 E. Linton Blvd. Creative Vegan. This is comfort food for everyone; the dishes will impress carnivores, too. Smell the fresh coconut vegetable curry soup, which tastes as good as it sounds. Try the grilled brawt sausage, the Ranch chixn, the banh mi and a Ruben—all from plant-based ingredients that will fool your taste buds. You’ll want to take home some of the prepared meals after you’ve visited, too. • Lunch daily. 561/562-6673. $
LAKE WORTH BEACH
When Worlds Collide
Fancy a nouveau pasta with your sushi roll? Imoto provides for the best of both cuisines, allowing customers to also order from adjoining Buccan.
Couco Pazzo —915-917 Lake Ave. Italian. Despite the name, there’s nothing crazy about the cooking at this homey eatery. It’s the hearty, soul-satisfying Italian cuisine we’ve all come to know and love. Spaghetti Bolognese is a fine version of a Northern Italian classic. • Dinner nightly. (Tues.–Sun. during summer). 561/585-0320. $$ Paradiso Ristorante —625 Lucerne Ave. Italian. A Tomasz Rut mural dominates the main dining room, and there is also a pasticceria and bar for gelato and espresso. Chef Angelo Romano offers a modern Italian menu. The Mediterranean salt-crusted branzino is definitely a must-try. Plus, the wine list is a veritable tome. • Lunch and dinner daily. 561/547-2500. $$$
LANTANA The Station House —233 Lantana Road. Seafood. If you’re hungry for Maine lobster, plucked live out bocamag.com
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of giant tanks and cooked to order, this modest replica of a 1920s train station is the place to go. Lobsters come in all sizes (up to 6 pounds) and are reasonably priced. • Dinner nightly. 561/547-9487. $$$
PALM BEACH Bice—313 Worth Ave. Italian. Bice continues to hold the title of favorite spot on the island. The venerable restaurant offers a marvelous array of risottos and fresh pastas and classic dishes like veal chop Milanese, pounded chicken breast and roasted rack of lamb. The wine list features great vintages. • Lunch and dinner daily. Outdoor dining. 561/835-1600. $$$ Buccan —350 S. County Road. Contemporary American. Casual elegance of Palm Beach meets modern culinary sensibilities of Miami at the first independent restaurant by chef Clay Conley. The design offers both intimate and energetic dining areas, while the menu is by turn familiar (wood-grilled burgers) and more adventurous (truffled steak tartare with crispy egg yolk, squid ink orrechiette). • Dinner nightly. 561/833-3450. $$$ Café Boulud—The Brazilian Court, 301 Australian Ave. French with American flair. This hotel restaurant gives Palm Beach a taste of Daniel Boulud’s world-class cuisine inspired by his four muses. The chef oversees a menu encompassing classics, simple fare, seasonal offerings and dishes from around the world. Dining is in the courtyard, the elegant lounge or the sophisticated dining room. • Dinner nightly. 561/655-6060. $$$ Café L’Europe —331 S. County Road. Current international. A Palm Beach standard, the café has long been known for its peerless beauty, the piano player, the chilled martinis and the delicious Champagne and caviar bar. Try one of its sophisticated classics like wiener schnitzel with herbed spaetzle, grilled veal chop and flavorful pastas. • Lunch Tues.–Fri. Dinner nightly (closed Mon. during summer). 561/655-4020. $$$ Echo—230A Sunrise Ave. Asian. The cuisine reverberates with the tastes of China, Thailand, Japan and Vietnam. The Chinese hot and sour soup is unlike any other, and the sake list is tops. This offsite property of The Breakers is managed with the same flawlessness as the resort. • Dinner nightly (during season). 561/802-4222. $$$
HMF—1 S. County Road. Contemporary American. Beneath the staid, elegant setting of The Breakers, HMF is the Clark Kent of restaurants, dishing an extensive array of exciting, inventive, oh-so-contemporary small plates. Don’t depart without sampling the dreamy warm onion-Parmesan dip with housemade fingerling potato chips, the sexy wild boar empanaditas, chicken albondigas tacos and Korean-style short ribs. The wine list is encyclopedic. • Dinner nightly. 561/290-0104. $$ Imoto —350 S. County Road. Asian Fusion/Tapas. Clay Conley’s “little sister” (the translation of Imoto from Japanese) is next to his always-bustling Buccan. Imoto turns out Japanese-inspired small plates with big-city sophistication, like witty Peking duck tacos and decadent tuna and foie gras sliders. Sushi selection is limited but immaculately fresh. • Dinner nightly. 561/833-5522. $$ Leopard Lounge and Restaurant—The Chesterfield Palm Beach, 363 Cocoanut Row. American. The restaurant offers excellent food in a glamorous and intimate club-like atmosphere. In fact, it’s advisable to make early reservations if a quiet dinner is the objective; the place becomes a late-night cocktail spot after 9. The menu is equally decadent. • Breakfast, lunch, tea and dinner daily. 561/659-5800. $$
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Meat Market—191 Bradley Place. Steakhouse. “Meat Market” may be an inelegant name for a very elegant and inventive steakhouse but there’s no dissonance in its food, service or ambience. Multiple cuts of designer beef from multiple sources can be gilded with a surprising array of sauces, butters and upscale add-ons. Whole roasted cauliflower is an intriguing starter, while a meaty Niman Ranch short rib atop lobster risotto takes surf-n-turf to a new level. Cast your diet to the winds and order the dessert sampler. • Dinner nightly. 561/354-9800. $$$$
Renato’s —87 Via Mizner. Italian with continental flair. This most romantic hideaway is buzzing in season and quietly charming all year long with Italian classics and a Floridian twist—like the sautéed black grouper in a fresh tomato and pernod broth with fennel and black olives and the wildflower-honey-glazed salmon fillet with crab and corn flan. • Lunch Mon.–Sat. Dinner nightly. 561/655-9752. $$$
Ta-boo —2221 Worth Ave. American. This self-described “American bistro” is less typical “American” restaurant or classical French “bistro” than it is posh-casual refuge for the see-and-be-seen crowd in and around Palm Beach. The eclectic menu offers everything from roasted duck with orange blossom honey-ginger sauce to dry-aged steaks and an assortment of pizzas. • Lunch and dinner daily. 561/835-3500. $$
WEST PALM BEACH Banko Cantina —114 S. Olive Ave., West Palm Beach. Northern Mexican. Start with the Adelita cocktail and don’t look back. The bacon-wrapped shrimp, the Al Carbon steak tacos and the house guacamole add up to a full-flavor dinner. The west-facing rooftop bar is a nice sunset option, and the Pan de Elote (homemade sweet cornbread with vanilla ice cream and berries) is a delightful end to the evening. • Dinner daily. 561/355-1399. $$ Café Centro —2409 N. Dixie Highway. Modern American. A cornerstone in the Northwood neighborhood, this venue draws because of a complete package: food, drinks and great nightlife and music. Take some char-grilled oysters, add shrimp pesto capellini or a marinated pork chop with polenta, plus local singing fave Tessie Porter, and you have a fun and delicious night out. • Lunch Mon.–Sat. Dinner nightly. 561/514-4070. $$
Rediscover the classic
4199 N. FEDERAL HWY. s BOCA RATON s 561.395.6033 s KATHYSGAZEBO.COM
The Gifts They’ll NEVER Return!
French Corner Bistro & Rotissorie —4595 Okeechobee Blvd. Classic French. It’s France in a tiny venue, with big-taste dishes that include all the faves: beef bourguignon, rack of lamb, duck à l’orange, frog legs Provencale, veal kidneys, tender branzino and simple desserts to end the meal. Reservations are mandatory for dinner. • Lunch and dinner Mon.-Sat. 561/689-1700. $$
Grato —1901 S. Dixie Highway. Italian. “Grato” is Italian for “grateful,” and there is much to be grateful for about Clay Conley’s sophisticated yet unpretentious take on Italian cookery. Anyone would be grateful to find such delicate, crispy and greaseless fritto misto as Grato’s, ditto for lusty beef tartare piled onto a quartet of crostini. Spinach gnocchi in porcini mushroom sauce are a revelation, so light and airy they make other versions taste like green library paste. Don’t miss the porchetta either, or the silken panna cotta with coffee ice cream and crunchy hazelnut tuille. • Dinner nightly. Sunday brunch. 561/404-1334. $$
Leila—120 S. Dixie Highway. Mediterranean. Flowing drapes and industrial lighting complete the exotic decor in this
Kilwins Delray Beach 402 E. Atlantic Ave • Delray Beach, FL • 561-278-0808 November/December 2020
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Middle Eastern hit. Sensational hummus is a must-try. Lamb kebab with parsley, onion and spices makes up the delicious Lebanese lamb kefta. • Lunch Mon.–Fri. Dinner Mon.–Sun. 561/659-7373. $$
Marcello’s La Sirena —6316 S. Dixie Highway. Italian. You’re in for a treat if the pasta of the day is prepared with what might be the best Bolognese sauce ever. • Dinner Mon.–Sat. (closed Memorial Day–Labor Day). 561/585-3128. $$
Pistache —1010 N. Clematis St., #115. French. Pistache doesn’t just look like a French bistro, it cooks like one. The menu includes such bistro specialties as coq au vin and steak tartare. All that, plus guests dining al fresco have views of the Intracoastal Waterway and Centennial Park. • Brunch Sat.–Sun. Lunch and dinner daily. 561/833-5090. $$
Chanson —45 N.E. 21st Ave. Contemporary American/
The Regional Kitchen & Public House —651 Okeechobee Blvd. Southern with Mediterranean twist. Across from the PBC Convention Center and next to Kravis Center for the Performing Arts means it’s a shoein for an excellent pre-theater meal. Or a post-theater drink and nosh. Executive Chef/Co-owner Lindsay Autry’s version of pimento cheese (prepared tableside), fried chicken, pickled shrimp and tomato pie are dishes you thought you knew, until you try these. Memorable, delectable comfort food, and bartenders who know what they’re doing. • Lunch and dinner daily. 561/557-6460. $$
Rhythm Café —3800 S. Dixie Highway. Casual
American. Once a diner, the interior is eclectic with plenty of kitsch. The crab cakes are famous here, and the tapas are equally delightful. Homemade ice cream and the chocolate chip cookies defy comparison. • Dinner Tues.–Sun. 561/8333406. $$
Fried chicken thighs and more from the Regional Kitchen & Public House
The Ramsay Effect?
Despite being featured on an episode of Gordon Ramsay’s “Kitchen Nightmares,” 10 years ago, Le Bistro is still operating as a critically acclaimed French restaurant.
oyster raw bar specials. Décor is a mix of old building/new colors, such as the bright purple couches. Set in the EmKo compound, with abundant artwork inside and outside. • Dinner nightly, brunch weekends. 561/227-3511. $$
Rocco’s Tacos —224 Clematis St. Mexican. Big Time Restaurant Group has crafted a handsome spot that dishes Mexican favorites, as well as upscale variations on the theme and more than 425 tequilas. Tacos feature house-made tortillas and a variety of proteins. • Lunch Mon.–Fri. Dinner nightly. 561/6501001. (Other Palm Beach County locations: 5250 Town Center Circle, Boca Raton, 561/416-2131; 110 E. Atlantic Ave., Delray Beach, 561/808-1100; 5090 PGA Blvd., Palm Beach Gardens, 561/623-0127) $ Table 26°—1700 S. Dixie Highway. Contemporary American. Take a quarter-cup of Palm Beach, a tablespoon of Nantucket, a pinch of modern American cookery and a couple gallons of the owners’ savoir faire, and you have Eddie Schmidt’s and Ozzie Medeiros’s spot. The menu roams the culinary globe for modest contemporary tweaks on classically oriented dishes. Try the fried calamari “Pad Thai.” • Dinner nightly. 561/8552660. $$$ Tapeo—118 S. Clematis St. Spanish. The casual dining is downstairs, and it’s more formal on the second floor, but the paella Valenciana and red sangria is just as tasty in both. A colorful dining room is backdrop to tapas you won’t want to share. Try the home-smoked, cured salmon plate, camarones al Ajillo, tortilla Espanola or blackened ahi tuna with seaweed salad and soy reduction. It’s traditional with a few current additions, and it adds up to a good dinner. • Lunch and dinner daily. 561/514-0811. $$
DEERFIELD BEACH French. A little bit of Palm Beach, a little bit of France come to Deerfield Beach in the form of this elegant, sophisticated restaurant in the oceanfront Royal Blues Hotel. Service is as stellar as the views from the cozy, modestly opulent dining room, notable for the 1,500-gallon aquarium embedded in the ceiling. Consistency can be an issue with the food, but when it is good it is very good. • Breakfast and lunch daily, dinner Tues.-Sat., brunch Sun. 954/857-2929. $$$
Oceans 234—234 N. Ocean Blvd., Deerfield Beach. Contemporary American. One of the only oceanfront (as in, on the beach) options in South Florida, this familiar-with-a-twist venue is fun to both visit and eat. Try the Infamous Lollipop Chicken Wings, a starter that could be an entrée. Seafood is definitely top-shelf, as are the desserts. A true Florida experience. • Lunch and dinner daily. 954/428-2539. $$ Tradition—626 S. Federal Highway. French. This is a petite place with a large following, for good reason. Owners Eric and Anais Heintz start meals with an amuse-bouche and a menu that spans the length of France. Order a creamy Caesar salad with a light anchovy-based dressing. Try the coq au vin (sauce cooked for two days), and if you like calves’ liver, this is the best you’ll find in the area. End with a Grand Marnier soufflé (worth the 15-minute wait), and make your next reservation there before going home. • Dinner Mon.-Sat. 954/480-6464. $$
LIGHTHOUSE POINT Cap’s Place—2765 N.E. 28th Court. Seafood. Eating here requires a boat ride, which is very SoFla and terrific for visitors. This is one of—if not the only—family-run, old-Florida seafood restaurants you’ve never heard of, open since the 1920s. The heart of palm salad is the best and purest version around. Seafood abounds; fish can be prepared nine ways and much more. (There are non-seafood dishes that are done well, too.) Go for the short boating thrill and for the food. • Dinner Tues.-Sun. 954/941-0418. $$ Le Bistro —4626 N. Federal Highway. Modern French. The menu is modern and healthy—98-percent gluten-free, according to chef Andy Trousdale and co-owner Elin Trousdale. Check out the prix-fixe menu, which includes pan-roasted duck to beef Wellington. • Dinner Tues.–Sun. 954/946-9240. $$$
Seafood World—4602 N. Federal Highway. Seafood. This seafood market and restaurant offers some of the freshest seafood in the county. Its unpretentious atmosphere is the perfect setting for the superb king crab, Maine lobster, Florida lobster tails and much more. Tangy Key lime pie is a classic finish. • Lunch and dinner daily. 954/942-0740. $$$
Todd’s by Todd English—2119 S. Dixie Highway. Modern American. Celeb chef/owner Todd English does pop in to WPB from time to time, and the happy hour here is popular, and rightly so, for both the drinks and the bar bites. Don’t miss the mini salmon cakes with sweet chili sauce, the beet root tartare or the bocamag.com
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WEB EXTRA: check out our complete tri-county dining guide only at BOCAMAG.COM.
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BOCA’S MOST BEAUTIFUL RETIREMENT COMMUNITY St. Andrews Estates offers residents an oasis-like sanctuary with resort-style amenities, a myriad of gracious living options, award-winning dining and Acts Life Care® which provides a full continuum of care at predictable monthly fees as needs change, all in the heart of Boca. 561.609.0010 • AboutActs.com/BocaMagazine
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KATHY’S GAZEBO CAFÉ Truly one of Boca Raton’s longtime treasures for fine Continental Cuisine. Dine in an elegant atmosphere of charm and sophistication. The cuisine is extraordinary, with such timetested signatures as their outstanding Dover sole. The menu is consistently sound, particularly the seafood selections, which have a light continental flair. As for the service it’s impeccable, expect the white glove treatment. Open for Lunch & Dinner. 4199 North Federal Highway • Boca Raton 561.395.6033 • kathysgazebo.com
SA COMPANY MASK GIVEAWAY WHAT: The SA Company, an outdoor clothing manufacturer based in Boca Raton, pledged to give away 100,000 Face Shield tubular bandanas for free to support the community during the COVID-19 pandemic. The first giveaway took place at the SA Company’s Boca Raton facility in mid-April, and cars lined up around the block to receive free PPE just as mask mandates were beginning to be established. WHERE: The SA Company facility in Boca Raton
1. Stephanie Smith 2. Joe Trebitz 3. Locals pulling up to receive their free face shields 4. Cars lined up around the block to receive free face shields. 5. Ben Begovic
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SOUTH FLORIDA SCIENCE CENTER DONATES 3D-PRINTED PPE WHAT: In the midst of the coronavirus pandemic, the South Florida Science Center and Aquarium devoted its resources to create more than 1,000 3D-printed face shields, which were then donated to local first responders. The Science Center’s educators delivered the protective equipment to frontline workers and other nonprofits throughout Palm Beach County and as far north as Orlando. Organizations such as Boca Raton Regional Hospital, the West Palm Beach Fire and Police Departments, FoundCare and the Palm Beach Zoo received donations. 2
3 1. Lt. Demo Villalobos of the West Palm Beach Fire Department 2. Chris Irizarry and Dr. Oneka Marriott of FoundCare 3. Lt. H. Tyler and Lt. R. Bevell of the West Palm Beach Police Department
IMPACT 100 PALM BEACH COUNTY AWARDS HIGH-IMPACT GRANTS TO FIVE LOCAL NONPROFITS
WHAT: In June, Impact 100 Palm Beach County awarded a combined total of $565,000 in highimpact grants to five local nonprofits in an effort to bolster the organizations that are helping to improve our community every day. This year’s winners are the FAU Foundation Department of Music, Project Uplift, Delray’s Community Greening Corporation, CityHouse and GIVT.
2 1. Impact 100 President-elect Holly Schuttler, Lisa Wanamaker of CityHouse and Impact 100 President Kathy Adkins 2. President-elect Holly Schuttler, FAU Director of Bands Dr. Kyle Prescott and Impact 100 President Kathy Adkins
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BURGERFI GRAND OPENING IN DELRAY BEACH
WHAT: On June 12, BurgerFi celebrated the grand opening of its newest South Florida location on Linton Boulevard in Delray Beach. The new restaurant is the franchise’s third in Delray and 51st in Florida. Delray Beach Mayor Shelly Petrolia, Socially Distanced Supper Club Founder John Brewer, BurgerFi executives and Delray Beach Chamber of Commerce members gathered at the location for its ribbon-cutting. To celebrate the opening, BurgerFi donated 10,000 of its VegeFi patties to local nonprofit organization Feeding South Florida to help support families in need in the community. WHERE: BurgerFi Delray Beach 2
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151 3 4 1. Crystal Rosatti, Coleman Ellingsworth, Makayla Valentine, Stephane Cherilus, Charlie Guzzetta, John Brewer, Jade Schneider, Steve Lieber, Jason Boechnick, Brad Steiger, Sadrack Toussaint, Kevin Cooper, Jeanitha Jerome, Shelly Petrolia, Nick Raucci, Wendy Raucci, Stephanie Immelman 2. Crystal Rosatti, John Brewer, Charlie Guzzetta, Shelly Petrolia, Nick Raucci, Stephanie Immelman 3. Delray Beach Mayor Shelly Petrolia
4. Those in attendance were treated to BurgerFi merchandise. 5. Guests and BurgerFi employees gathered together to celebrate the new location’s grand opening. 6. Charlie Guzzetta, Shelly Petrolia, Nick Raucci
November/December 2020 issue. Vol. 40, No. 8. 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 (ISSN07402856) is published 8 times a year (September/October, November/December, January, February, March, April, May/June and July/ August) by JES Media. Editorial, advertising and administrative offices: 1000 Clint Moore Road, Suite 103, Boca Raton, FL, 33487. Telephone: 561/997-8683. Please address all editorial and advertising correspondence to the above address. Periodicals postage paid at Boca Raton, Fla., and additional mailing offices. Subscriptions: $24.95/6 issues, $34.95/12 issues (shipping fee included for one- and two-year rates). Single copy $5.95. No whole or part of the content may be reproduced in any manner without prior written permission of Boca magazine, excepting individually copyrighted articles and photographs. POSTMASTER: Send address changes to Boca magazine, P.O. Box 820, Boca Raton, FL 33429-9943.
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DR. SAMER FAHMY
Dr. Samer Fahmy
A new job escalated into complete crisis management Written by MARIE SPEED
HOW HE RESPONDED TO THE CRISIS We got hit hard. [One in five of COVID patients admitted to BRRH died from the disease.—Ed.] I didn’t have much of a ramp–up period. It was a lot of hard work and a lot of learning from colleagues who were experts in the field as well as guidance from the CDC. As we were doing it our information would change, the evidence we were working with would change, and we’d have to adjust on the fly— and we’re still doing that. ON BEING SCARED Every doctor and nurse and ancillary staff member in the hospital was scared—and rightfully so. And more than just scared for ourselves—scared for our families… Yes, there was definitely fear, some anxiety related to the unknown because there was a lot we didn’t know. COVID-19 is not like anything we’ve ever dealt with as a health care system in my career. I know that HIV hit hard, but I was not a physician back then. In talking to those who did experience it, it was similar, but this was even more severe than what happened with HIV because of the mode of transmission—because
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you are able to transmit it to others without knowing that you have symptoms of it. It’s pretty frightening for everybody in society not knowing that the person walking next to you may be harboring an infection that can be detrimental to you or your loved one’s health. ON MOVING FORWARD I am more optimistic with the measures put into place like mask wearing—and mandatory mask wearing in Palm Beach County. Local governments stepped up and did the right thing aside from the state and federal levels not doing the right thing. A return to normal is going to be challenging. As we see the numbers decline, complacency from the public—not sticking to our recommendations of wearing masks, not gathering in large groups, social distancing— that will be the biggest challenge we face as a nation. … There may not be a normal for many more months. When safe practices slacked off in the community, that’s when the surge came. EXPERIENCES DURING THE CRISIS HE WILL NEVER FORGET There have been so many. This has been such an emotional roller coaster since the beginning. One of the most moving moments was a patient who was in our ICU for more than a month on a ventilator and really struggling to survive. We were able to get him better, get him healthy and out of the hospital and home to his family. And the moving moment was when he came back to the hospital several weeks later and the look in his eyes knowing that the team he was meeting is the team that saved his life. And how thankful he was and his wife and his kids. Those are the moments that you live for as a doctor. That’s the fuel that keeps our team going.
This page is a tribute to community citizens who have demonstrated exemplary service and leadership to the city of Boca Raton and is in memory of John E. Shuff.
r. Samer Fahmy assumed the role of chief medical officer at Boca Raton Regional Hospital (BRRH) three weeks before the coronavirus pandemic hit. Samer, who’s been with BRRH for almost six years, is double board certified in internal medicine and clinical informatics; he is also the associate clinical dean for academic affairs at Florida Atlantic University, working closely with FAU resident doctors at BRRH. But the coronavirus was a whole new ballgame. Fahmy’s role in the ensuing crisis included marshaling medical experts to help process the ever-changing science to design virus testing and safety and treatment protocols, from PPE and doctor-patient interaction to the convalescent plasma program for all of Baptist Heath. And then there were the hours of phone calls with families of COVID patients who were unable to see their loved ones during the hospital lockdown.
10/9/20 2:25 PM
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