RAINE INSPIRE CREATIVE ENTREPRENEURS [I.C.E]
I N N O V A T E !
VOL 20
QUARTERLY
DR. BEN CARSON TALKS ENTREPRENEURSHIP PENTATONIX OPENS UP
$10.99
DISCOVER TOBAGO
T H E
W O R L D ’ S
M O S T
F A S H I O N A B L E
B U S I N E S S
M A G A Z I N E
dress: D2squared necklace, earrings: Â Cartier
dress: Pleins Sud necklace , earrings, ring: Boucheron
Jacket: Zara Pants: H&M Belt: Gucci
Dress: Worth Bracelets:Â Stella & Dot Ring: Rachel Zoe Disco Ball Necklace: Vintage
C U LTU R E
IA NT HTI R RS TO QDU EUN CC H II NNG GM U SOT NH ALV EI
What makes Onli unique is its natural taste. All flavors contain healthy ingredients and are made with delicious fruit extracts. Not only is it one of a kind in taste but you feel better drinking it as opposed to similar beverages filled with sugar. Some of the main flavors include: Hibiscus Pomegranate Aronia, Huckleberry Pomegranate and Lemon Watermelon to name a few. Recently, Onli was featured at the 100 Years of Fashion on Worth Avenue, South Beach Food and Wine Festival, International Polo Palm Beach, Boca Raton Wine and Food Festival, Miami Magazine Men of Style Events, The Atlanta Men of Style, Taste of Speed Atlanta and Art Basel Miami Events. So go ahead and crack open an Onli! We are sure you will be able to enjoy it on its own or as part of a tasty cocktail creation to be paired with your favorite foods.
Images courtesy of ONLI
Palm-Beach based beverage company, Onli, has taken the beverage industry by storm! Onli specializes in chef inspired sparkling water, providing a healthy option that brings together exquisite taste with simple, natural flavors. Drink it alone or mix it with a cocktail--great for any occasion! Nadav Heimberg, founder and CEO explains, “Our vision for a healthy beverage was clear, we knew our necessary qualities: healthy, natural, different and exceptional taste”. Not new to launching successful companies, Heimberg, is a serial-entrepreneur in every sense of the word, with Onli being his sixth operation. In his early years, he helped launch several companies in various industries, including high tech, automotive and merger acquisition. Onli, came about when he was asked to research and acquire a beverage company for a group of investors. In turn, they looked to Heimberg to run the company.
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cooking with gold Her hair is flaming red, and her gourmet dishes are outlandishly creative and deviously delicious. And
now, award-winning celebrity Chef Adrianne Calvo is bedazzling diners at her five-star Miami eatery with
appetizers, entrees and desserts glittering with 24-karat gold.
Chef Adrianne takes pride in being a culinary
maverick, always on the lookout for outrageous and
unexpected colors, tastes and textures with which to atssault her patrons’ palates, but her decision to use gold in her recipes is based on more than a mere desire to sprinkle a little eye candy onto her patrons’ plates.
“Gold has always been considered to be a
mineral with medical and healing properties,” Chef Adrianne said. “It’s been used for centuries to calm
joint inflammation and arthritis, treat skin disorders, and improve overall health and wellness, so it seemed like a perfect ingredient to add to the mix.”
Chef Adrianne features gold-themed dishes
once every month during her restaurant’s “Dark Dining
Nights”, a two-hour event where patrons heighten their
senses by wearing blindfolds while enjoying a specially prepared multi-course gourmet meal.
“We’ll gradually be incorporating gold into our
regular nightly specials so more of our diners can have the gold experience without wearing blindfolds,” she said. Chef Adrianne has incorporated gold in entrees, such as steak tartare, desserts and pastas.
“We’ve even sprinkled it on kale, to make a
Super Green,” she said. “With gold as an ingredient, the possibilities are endless.”
ABOUT CHEF ADRIANNE
Filled with the love for food at a young age, Adrianne focused her efforts on her one true aspiration, cooking. At age 27, Adrianne has enjoyed an incredible number of accolades during her remarkable journey in becoming
a nationally acclaimed chef. Coining the catch phrase
“Maximum Flavor”, Adrianne has managed to exceed to the maximum degree. From graduating top of her class at Johnson & WalesUniversity, to now owning
and operating her own restaurant, Chef Adrianne’s
Photos courtesy of Chef Adrianne Calvo
Vineyard Restaurant and Wine Bar, Adrianne continues
to influence the culinary community as well as the way people experience fine dining.
Most recently, Chef Adrianne’s restaurant
and wine bar was featured in the Miami New Times’ “Best of Miami”, Urbanspoon’s Miami “Top Rated Restaurants” and “Most Popular”, and was listed as one of “The Five Best Celebrity Chef Restaurants in Miami” by Hopperblog.com.
Chef Adrianne is a frequently invited quest
on local Miami TV cooking-and food-programs andsegments, and she can be seen regularly on Foodable WebTV Network, on her own show “Food as a Lifestyle”.
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