The Atlantic Current: The Food Issue - Jan/Feb 2022

TH E ATLANTI C

Jan. / Feb. 2022 | Issue 54

Coastal Culture | Palm Beach & Broward County

The Food Issue Serving size

48 pages

# Page number

Feature articles Little Moir’s

16

Coolinary

22

Ember Grill at The Ray

28

Current

1

Art: Cruise Bogle

34

Music: 1909 X SunFest

40

Fishing: Winter Forecast

44

1.1 JOEY TENU TO 4PM 1.1 UNLIMITED DEVOTION 9PM 1.2 THAT MAN AND ROB IN 4PM 1.6 LOOP THERE IT IS! 9PM 1.7 B ETHAN Y LY NN 4PM 1.7 THE RICCA PROJE CT 9PM 1.8 DEREK HELM AND THE B OAT TRAIN BAND 4PM 1.8 TAY LOR DAVIS AND THE OU T SIDERS 9PM 1.9 JOEL DASILVA TRIO 4PM 1.13 SERANATION AND SIGNAL FIRE 9PM 1.14 VICTORIA LEIGH 4PM 1.14 GRASS IS DE AD 9PM 1.15 LOW GROUND 4PM 1.15 TAND 9PM 1.16 B RYCE ALLY N 4PM 1.21 JOHNN Y DEBT 4PM 1.21 TAST Y VIB RATIONS 9PM 1.22 VICTORIA CARDONA 4PM 1.22 JP S OARS 9PM 1.23 AB BY OWENS 4PM

1.30 SA MANTHA RUSSELL DUO 4PM 2.3 FUNK YOU ! 9PM 2.4 E AST HARB OR 9PM 2.5 JOEY TENU TO 4PM 2.5 B OB BY LEE RODGERS 9PM 2.6 ANDREW MORRIS 4PM 2.11 GUAVA DUO 4PM 2.11 RE G GAE FORCE 9PM 2.12 B RET T STASK A 4PM 2.12 DRIF TING ROOT S 9PM 2.13 AB BY OWENS 4PM 2.18 JOHNN Y DEBT 4PM 2.18 JOINT OPERATION 9PM 2.19 WE ST KING STRINB BAND 4PM 2.19 PERRY STRAIT BAND 9PM 2.20 VICTORIA LEIGH 4PM 2.25 VICTORIA CARDONA 4PM 2.25 FUNKIN GRATEFUL 9PM 2.26 NOU VE AU X HONKIE S 4PM

1.28 NOU VE AU X HONKIE S 4PM

2.26 MIKE PINTO AND GARY DRE AD 9PM

1.28 ERIC CULB ERS ON 9PM

2.27 THE MOONSHINERS 4PM

1.29 JUSTIN SHAPIRO 4PM

3

1.29 GUAVATRON WITH S OUL JA M 8PM

5

CONTE NTS

16

LITTLE MOIR’S

What started as a simple twist on culinary expectations has grown into one of the area’s most reputable restaurant groups.

22

COOLINARY

Husband and wife duo Tim and Jenny Lipman go from “We can do this” to a ten year restaurateur’s journey with no signs of slowing down.

28

EMBER GRILL AT THE RAY HOTEL

The last decade has shown the true potential for hotel food with Ember Grill at The Ray Hotel being the latest prime example.

CURRENTS

34

CRUISE BOGLE

Inspiring Delray native is making a name for himself in the art community.

40

1909 X SUNFEST

SunFest is the biggest local stage in Palm Beach County, and with countless local music talent, 1909 is doing their part to give them their day in the sun.

44

WINTER FISHING FORECAST

Steve Dougherty gives us his fishing outlook for the winter season.

COVER PHOTO BY STEVE DOUGHERTY 6

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WRITERS Darien Davies David Rolland Nicole Danna Stephen Dougherty

EVENTS Danny Wright

THANKS

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PHOTOGRAPHY Ben Hicks Dustin Wright Stephen Dougherty

Copyright 2022 by the Atlantic Current LLC. All rights reserved. Reproduction in whole or in part without permission is prohibited. The Atlantic Current is a registered trademark of The Atlantic Current LLC.

EVE NTS

JANUARY

11

Deerfield Beach Surfing Day Camp @ The Pier

1

The Resolvers @ Crazy Uncle Mikes – Boca

Uproot Hootenanny @ Funky Biscuit – Boca

Unlimited Devotion @ Guanabanas – Jupiter

13

Seranation w/ special guest Signal Fire @ Guanabanas – Jupiter

2

That Man and Robin @ Guanabanas – Jupiter (4pm)

Jose Almonte @ Mathews Brewing — Lake Worth

The Expanding Man: An Original Tribute To Steely Dan @ Funky Biscuit – Boca

5-6

Marc Broussard (full band) @ Funky Biscuit – Boca

Tom Petty Tribute @ Tin Roof – Delray

Jose Almonte @ Mathews Brewing — Lake Worth

6

Loop There It Is Looping Competition @ Guanabanas – Jupiter

Walt Rooney @ Papa’s Raw Bar – Lighthouse Point (every Thursday)

The Leafy Greens @ Maxi’s Lineup – Jupiter

Van Halen Tribute @ Tin Roof – Delray

The Guthrie Brothers Present: Scarborough Fair — The Simon and Garfunkel Experience @ Lake Park Black Box

7-9

Art Walk @ The Peach — WPB 14

Grass Is Dead @ Guanabanas – Jupiter

7

The Ricca Project @ Guanabanas – Jupiter

Uproot Hootenanny @ Irish Brigade – Lake Worth

Steve Forbert feat. George Naha @ Arts Garage – Delray

Whistling Moon Travelers @ Maxi’s Lineup – Jupiter

Matt Brown @ Leftovers – Jupiter

Spider Cherry @ Mathews Brewing — Lake Worth

Uproot Hootenanny @ The Irishman – Boca

8

Guavatron w/ Electric Kif @ Crazy Uncle Mikes – Boca

Girlfriend Material @ Maxi’s Lineup – Jupiter

Delray Beach Winter Green Market (every Saturday)

One Rebellion Band @ Mathews Brewing – Lake Worth

Jay Stollman Duo @ Leftovers – Jupiter

Taylor Davis and The Outsiders @ Guanabanas — Jupiter

Brian Bolen + Brian Trew @ Papa’s Raw Bar – Lighthouse Point (every Saturday 1-4)

9

Hairdaze @ Crazy Uncle Mikes – Boca

10

Randy Brecker & Ada Rovatti Quintet @ Arts Garage – Delray

15-16 Martin Barre Band @ Crazy Uncle Mikes – Boca

33rd Annual Downtown Delray Beach Festival of the Arts

15

Spred The Dub @ Mathews Brewing – Lake Worth

Guerra Grooves @ Papas Raw Bar – Lighthouse Point

Joe Cruciti (12:30) & Guavatron Duo (6:00) @ Leftovers – Jupiter

Low Ground (4pm) & Tand (9pm) @ Guanabanas – Jupiter

16

Damon Fowler @ Arts Garage – Delray

Bryce Allyn (4pm) @ Guanabanas – Jupiter

Palm Beach VegFest @ Meyer Amphitheater – WPB

16

German Beerfest @ American-German Club of the Palm Beaches

Jordan Richards @ Mathews Brewing — Lake Worth

The Sneaker Exit—Ultimate Sneaker Trade Show @ Palm Beach County Convention Center

Brian & Brian @ Sticky Bun – Deerfield

19

Justin Enco @ Papas Raw Bar – Lighthouse Point

11

EVE NTS

JANUARY 20

Clematis By Night Countdown to Sunfest ’22 on The Great Lawn – WPB

Jose Almonte @ Mathews Brewing — Lake Worth

21 Kansas @ Sunrise Theater – Ft. Pierce

1

Comedy Night @ Arts Garage – Delray

2

Justin Enco @ Papa’s Raw Bar – Lighthouse Point

3

J. Wail feat. Natalie Gressman

(Trey Anastasio Band) @ Funky Biscuit – Boca

Krazy Train @ Mathews Brewing – Lake Worth

Daniel Ericks @ Leftovers – Jupiter

Funk You @ Guanabanas – Jupiter

Palm Beach Winter Boat Show — WPB Johnny Debt (4pm) @ Guanabana s – Jupiter

Walt Rooney @ Papa’s Raw Bar

– Lighthouse Point (every Thursdaze)

22

Pam and Dave (12:30) & Kim & Tammy (6:00) @ Leftovers — Jupiter

4

First Friday Art Walk @ Arts Garage – Delray

JP Soars @ Guanabanas – Jupiter

Angels of War @ Mathews Brewing – Lake Worth

56 Ace Band @ Mathews Brewing — Lake Worth

23

John Leonard @ Sticky Bun -- Deerfield

24

FOOD SHACK 20 Year Anniversary w/ LIVE Music feat. Pam and Dave + Girlfriend Material — Jupiter

26

The Garcia Project—Performing Classic Jerry Garcia Band @ Funky Biscuit – Boca

27

Little Feat @ Sunrise Theater – Ft. Pierce

Jordan Richards @ Mathews Brewing — Lake Worth

28

The People Upstairs @ Mathews Brewing – Lake Worth

Eric Culberson @ Guanabanas – Jupiter

Buckcherry @ Culture Room – Ft. Lauderdale

East Harbor @ Guanabanas – Jupiter

5

Wellington Classic Brew Fest 2022

@ Town Center

Bobby Lee Rogers @ Guanabanas – Jupiter

Delray Beach Winter Green Market

@ Old School Square – every Saturday

Brian Bolen + Brian Trew

@ Papa’s Raw Bar – Lighthouse Point

(every Saturday 1-4)

Smokin-Renagade

@ Mathews Brewing — Lake Worth Stoney Boe @ Papa’s Raw Bar – Lighthouse Point

56 Ace @ Maxi’s Lineup – Jupiter

Steeln’ Peaches @ Crazy Uncle Mikes – Boca

29

Bryan Smith (12:30) & Kevin Kelly (6:00) @ Leftovers – Jupiter

6

Uproot Hootenanny @ Papa’s Raw Bar – Lighthouse Point

Coppertones @ Sticky Bun – Deerfield

Guavatron and Souljam @ Guanabanas – Jupiter

CoffeeHouse Sundays

@ Subculture Coffee – WPB

Jordan Richards

@ Mathews Brewing — Lake Worth

Friday at Five @ Mathews Brewing — Lake Worth

30

Low Ground @ Sticky Bun – Deerfield

31

12

FEBRUARY

Fleetwood Mac Tribute @ Kravis Center – WPB21

3671 N Dixie Hwy, Pompano Beach, FL 33064

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EVE NTS

FEBRUARY 10

Backtrack Blues Band @ Funky Biscuit – Boca

Comedy After Dark @ Grandview Market – WPB

19

Spred The Dub @ Mathews Brewing — Lake Worth

Tool @ FTX Arena – Miami

Styx @ Pompano Beach Amphitheater

11-12 Van Morrison @ Hard Rock Live

West King String Band (4pm) & Perry Straight

Band (9pm) @ Guanabanas – Jupiter

20

Brian & Brian @ Sticky Bun – Deerfield

11

Reggae Force @ Guanabanas – Jupiter

Guerra Grooves

@ Papa’s Raw Bar – Lighthouse Point

Jose Almonte @ Mathews Brewing — Lake Worth

Project X Band

25

Victoria Cardona (4pm) & Funkin Grateful (9pm)

@ Mathews Brewing — Lake Worth

@ Guanabanas – Jupiter

11-20 Delray Beach Tennis Open: 30th Anniversary

Eagles @ FLA Live Arena

12

Neil Freestone

KISS Alive @ Mathews Brewing – Lake Worth

@ Papas Raw Bar – Lighthouse Point

26

Donavon Frankenreiter @ Culture Room – Ft. Lauderdale

West Palm Seafood Festival @ SoFlo Fairgrounds

Brett Staska (4pm) & Drifting Roots (9pm)

Nouveaux Honkies (4pm) & Mike Pinto and Gary

@ Guanabanas – Jupiter

Dread (9pm) Sierra Lane Band

@ Mathews Brewing — Lake Worth

Wolfhawk Band @ Mathews Brewing — Lake Worth

David Bromberg Quintet w/ Rob Ickes & Trey Hensley @ Funky Biscuit – Boca

13

Brian Bolen @ Sticky Bun – Deerfield

Mojo Ike @ Papa’s Raw Bar – Lighthouse Point

Winter #5 Surfing Event @ Deerfield Beach Pier

Jonathan James @ Papa’s Raw Bar

– Lighthouse Point

Badfish: Tribute to Sublime 20 Year Anniversary

14-15 Rod Stewart @ Hard Rock Live

14

14

Maiden Mani @ Mathews Brewing — Lake Worth

17

Jordan Richards @ Mathews Brewing — Lake Worth

Tour @ Revolution Live

18

Johnny Debt (4pm) & Joint Operation (9pm)

@ Guanabanas – Jupiter

The Klik Band @ Mathews Brewing – Lake Worth

Craft Festival

Palm Beach Fine Craft Show

27

The Moonshiners (4pm) @ Guanabanas – Jupiter

@ PB Convention Center

Bryce Allyn Duo @ Mathews Brewing — Lake Worth

G Sparticus @ Papa’s Raw Bar – Lighthouse Point

Elton John @ Hard Rock Live

Afro—Carib Festival @ Miramar Park Amphitheater

26-27 2nd Annual Downtown Delray Beach

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LI T T LE B I G I M PACT

BY DARIEN DAVIES

Mike Moir

PHOTOS: BEN HICKS

16

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M O I R’ S A

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f you’ve been to any of the Little Moir’s family of restaurants, you’d get the impression that it’s always been a dream of the owner to open his own restaurants. That the goal isn’t just to dish out amazing and amazingly fresh food, but to treat each hungry patron like a family member. That it’s about doing what’s right, and not what’s cheapest or quickest. That the best way to grow is to give back. And, you know what, you’d be 100% right.

“I decided to open up my own restaurant because I had dreamed of doing it since I was a young culinary student in Toronto, Canada,” said Michael Moir, owner of Little Moir’s. “I was inspired by several local chefs who owned their own restaurants, and two of them even bought old houses and lived upstairs.

So it had been a dream of mine since I was 17. At 31 years old in 2002, I made my dream come true after 17 years in the business.”

His dream began with him managing all aspects of the restaurant, including chef, owner, operator, orderer, hirer, trainer, visionary and doer for his first brick and mortar, Little Moir’s Food Shack in Jupiter, Fla.

o f

t a s t e .

“It was very exciting and new in the beginning. Everything was an experiment because I hadn’t had any experience in running an entire operation so it was like business school on steroids,” Moir said. “Learning all the administration was a little crazy but I managed. I had plenty of experience managing staff but being an owner and the chef and operator was a whole new thing. We worked our tails off and it was exhausting but it was also so fun and so creative in the early days because we were creating a new style of cooking in this area. Customers were just so excited to come in and be part of this culture we were creating on the fly.”

While it might have been created off the chef’s cuff, the vision was filled with an immense amount of purpose. Their slogan said — and says — it all: A simple twist of taste. Moir took inspirations from a Bob Dylan song played by the Grateful Dead (his favorite), making the goal of the menu to offer guests a unique and one-of-a-kind spin on everyday dishes. Moir believes that creating their own dishes and cooking with simple but unique and fresh ingredients definitely played a huge role in their early success, and still does today.>>

theatlanticcurrent.com

17

Success that brought in press from the likes of The New York Times to Vanity Fair, which gave him the idea to open up his second location five years later. Leftovers Café, located just down the road from Little Moir’s in Jupiter, is an odds-and-ends locals hot spot that has the same amazing reputation for great food in a funky environment.

“So the point that we decided to open Leftovers was when we saw how success can be a complicated issue, especially after all kinds of big press that we received early on. This large amount of press ranging from The New York Times to Vanity Fair had brought in a whole new customer base and kind of scared off our regulars who once supported us. A lot of them stopped coming in because we became too busy. So there was a need at the time,” Moir said. “Also, at that time, we looked at my young staff and realized that we were hitting a roof for growth for them. Opportunity, we felt, in a small place is limited, and they were all happy with the place, but we also felt that we all needed to personally and professionally grow and take on a new challenge.”

And another new challenge, and yet another new challenge. The Little Moir’s brand is so wildly popular that Moir literally had to keep opening up new locations to feed the demand. Even during the height of the pandemic when most restaurants were shutting down due to COVID restrictions, and then having staffing issues upon reopening, the Little Moir’s team was moving and shaking, thanks to their dedicated patrons and loyal staff.

Now, as a way to help the team manage their fresh fish inventory, and provide more dine-in, pick-up and delivery options, they’ve welcomed Hibiscus StrEATery, which features a seafood market, cafe and catering opportunities.

“The original idea had been around for a long time before we decided to do something. Originally we needed a 18

FOOD

space to process our whole fish. We were doing all fish processing in Food Shack’s back prep area for both restaurants and we had a box truck out back as a walkin cooler, and my poor cutters were working in a very less-than-perfect setting. We also did all of our catering out of Food Shack. Looking back, we laugh and you hear the ‘uggs’ of ‘how the hell we did so much out of there?’ It was nuts,” Moir said. “So in 2017 we found an old building from the 1940s and it was located exactly where we needed to be. So the concept was 1/4 building and the garage for fish receiving and cutting area totally on its own from the rest of the building, 1/4 area offices, 1/4 area conference room, 1/4 area prep room, chef tables, hot cooking, line baking area, with multiple uses like cooking classes, etc. So today, only two years later, we are now a licensed dine-in cafe with a beer and wine license, a small fish market where we sell fish, our own spices, desserts, and all kinds of other prepared foods.”

On top of that, they offer online ordering and work with four different delivery services, offer catering options, provision both of their food trucks for weddings or events in almost any location, and receive all of their fish from their distributors and local fisherman, as well. So, to say this one location is busy is an understatement. When does Moir even have time to enjoy the fruits of his labor? For him, it’s an everyday occurrence.

“I’ve have had a few ‘ah hah’ moments in my career but we can honestly say every day in business could be an ‘ah hah’ moment. But we could say that when all the businesses are firing on all cylinders, both trailers are out doing events, and myself or my partner Drew will be out, or another one of my chefs will be out doing a private event, then we all converge back after our events to clean up and the restaurants and chefs will be texting or calling about their successful nights and we all share a victory of a hard-worked night with happy guests all around, those are always an amazing feeling a successful day, or of an ‘ah hah,’” Moir

t h e a t l a n t i c c u r r e n t . c o m 19

said. “We did have one specific moment when I received a call from the food critic from The New York Times in 2005 and he asked me if we could save him two seats at the bar.

I said, ‘Are you freakin’ kidding me!’ I’m in a strip plaza standing in the parking lot talking to him and I just couldn’t believe it. I actually pinched my arm to see if i was dreaming. He said, no, he wanted us to cook for him and that he loved our food and we should go to New York and open a restaurant. That had to be the biggest shock of our lives and definitely an ‘ah hah’ moment. So that night we had a great time with him and blew him away. It was so fun.”

Even with all of this growth, the mission has stayed the same. For Moir, quality is everything, especially when you’re dealing with seafood and produce. He doesn’t label his restaurants as “farm to table” or anything “cutting

20

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edge,” and just says that they focus on cooking with fresh ingredients and try to be as creative as possible. Everything is made on premises or at the market, so freshness is guaranteed. And, of course, customer satisfaction.

“The keys to our success is all said in our mission statement: that we try our best to deliver our guests the best value of experience that we can. That experience starts at our front door and ends at that door, and everything in between, including our friendly service to our quality of fresh food and creativity, to price and, most importantly, consistency has to be the best we can deliver,” Moir said. “This experience lies in my staff’s capabilities to preform their jobs. My managers also all have been with us over the majority of this journey and we have created together a culture that truly cares about our employees. We care about our

“We try ou r bes

t to d

e liv e r o u r g u e s t s

staff as if its a family and their voice and freedom matters, and their creativity is overly welcome. We feel that if you invest in your staff and honestly care about them, then they will pay it forward to our guests and then everyone wins.

Thats the key, we feel.”

You can practically taste the dedication to his team and his patrons in every bite of sweet potato crusted fish, crab cakes, fried tuna and basil roll, and everything in between.

The menus are created daily, using only the best ingredients, and served with smiles. When there are so many restaurant owners who just focus on the bottom line, it’s refreshing and honorable to know you’re part of an owner’s goal to provide the bottom line, and not receive it. Bottom line. That’s about as organic as it comes, which is how Moir likes to grow.

“We think the pandemic realigned our thinking for now. So the future for us hopefully will be to continue to grow organically. It’s been 20 years and we have three locations and

alue of experience v t s e tha the b

t we

can.”

160 employees, so we’re not fast to expand. It happens when we feel it’s time,” Moir said. “We all have families and balancing time is always a major factor for us. So my hope is to be able to continue to grow and give more opportunity to all of our crew and help them become more than they thought they could be and to see where it brings us, too.

But for this next year for sure we just want to have a good solid more normal year than the last two. But who knows what opportunity may appear on the horizon?”

If the customers have anything to do with it, they’d likely recommend to just keep on truckin’.

Food Shack: 103 US-1, Unit D3, Jupiter @littlemoirsfoodshack Leftovers Cafe: 451 University Blvd., Jupiter @leftoverscafe Hibiscus StrEATery: 326 Hibiscus Street, Jupiter @hibiscusstreatery t h e a t l a n t i c c u r r e n t . c o m 21

PHOTOS: BEN HICKS 22

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efore they became proprietors of Coolinary, Tim and Jenny Lipman were two young chefs with a dream.

While celebrating their one-year wedding anniversary in Arizona, the couple stumbled upon FnB, a humble Scottsdale restaurant that has since received national and local accolades for its food and drink presented by chef Charlene Badman and beverage manager Pavle Milic.

“I still remember my favorite dish there, these savory braised leeks with a fried egg and mustard sauce,” recalls Tim. “For us, the entire experience was so inspiring — to be in this little restaurant where it was nearly impossible to get a seat, and watch this couple doing their own thing. It gave us confidence. We thought, ‘We can do this, too. We can do our thing.’”>>

BY NICOLE DANNA t h e a t l a n t i c c u r r e n t . c o m 23

That season, the couple returned to Jupiter with renewed vigor. After two weeks, they had a notebook filled with their ideas for a small restaurant that would be an extension of their family dining room with a focus on local provisions and a constantly rotating menu.

“When we came back, I gave my one year notice,” says Tim, who worked for restaurateur Mike Moir as head chef of popular Jupiter haunt Leftovers at the time. “Looking back, I’m grateful at that opportunity and his support. We wouldn’t be where we are today without it.”

In March 2012, the couple opened Coolinary Café in a 1,500-square-foot space at The Shops of Donald Ross Village. The first day of business the 47-seat eatery did over 70 lunches, an experience Tim describes as, “terrifying.”

“We were in the weeds, broke, and with only a handful of employees — but the customers kept coming,” he laughs. “Rewind 10 years ago not a lot of people that were making efforts to reach out to the local farms, but we wanted to make sure people understood that we wanted to support the people in our community and cared about everything we were putting on the plate.

We knew we wanted to make our customers family, and people responded to that.”

In need of additional space to ease the overflow of guests, they opened a second concept, Parched Pig, in 2017. As two different concepts, both flourished on the notion that a restaurant is as much about good, clean, and thoughtful food as it is about being a place for friends and family to share a meal.

Now, nearly a decade since opening their doors, change is afoot for Cool Pig Hospitality.

When the space adjacent to the original location became available, Tim and Jenny began envisioning a way to expand their concept. It would mean a larger kitchen, more staff, and additional seating.>> 24

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t h e a t l a n t i c c u r r e n t . c o m 25

After nearly a year of construction, the restaurant reopened on November 12. The new 3,000-square-foot restaurant — now known simply as Coolinary — gives Lipman a chance to deliver the polished dining experience frequent menu changes couldn’t afford.

With the new space also comes new responsibility, both personally and professionally. After sharing more than a decade of marriage — and close to 10 years as the proprietors of one of Palm Beach County’s most beloved establishments — Tim and Jenny became parents.

While the purveyors haven’t changed, the approach to the menu has. The once 47-seat eatery now has room for 100, and a menu that once featured specials that changed twice daily has morphed into an arsenal of well-planned menu items that change according to seasons, holidays, trends, and — of course — the couple’s undying inspiration.

In November, the couple welcomed a son, Oliver, into the world — just days after reopening. Marveling at the new life and the endless possibilities before them, it’s fitting they also watch as their first born — the popular haunt they’ve watched grow these past nine years — takes its next step.

“It allows us to keep it fun, affordable, and put out an amazing meal,” says Tim. “It gives us time to tweak, get feedback, and really prepare the best possible dishes we can.”

26

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The now buzzing bar scene, once remiss from the original Coolinary experience, is delivered by way of newly conjoined Parched Pig. Here, longtime bar manager Katie Galluccio and her team continue to prepare an arsenal of seasonally inspired cocktails that are simple, beautiful, and full of fresh flavor.

t

c

we do

it

h Once famous for their rabbit tostadas, gator sausage, and wild boar tenderloin, today Coolinary is beloved for its ever-changing lineup. Favorites from both concepts can still be found in one concise menu, from Parched Pig’s daily selection of raw oysters and charcuterie plates to the fried chicken served atop a cheddar jalapeño waffle accompanied by cole slaw and a wedge of grilled lemon.

ow

The 16-seat bar and 50-seat dining room are a perfect extension to Coolinary’s open kitchen, where a new wood-burning oven produces a myriad of dishes kissed by Florida and Georgia oak.

h

a

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“What we do hasn’t changed, but how we do it has,” says Tim. “We’ve matured, and we’ve learned, finding ways to operate our business more efficiently. The big focus was trying to make sure our vibe was the same, to marry both concepts while allowing each to maintain their identity. That was tricky, but I think we did a good job.”

4650 Donald Ross Rd., No. 110, Palm Beach Gardens @eat.coolinary

These days, you’ll still find Lipman behind the open kitchen, making ample use of seasonal ingredients. Alongside him are the original employees of stellar chefs — including executive James Zuccarelli and pastry chef Becca Traverse — who work in concert to bring each dish to life, each one a surprise of color, flavor, and texture. theatlanticcurrent.com

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PHOTO: MAS APPETITE 28

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E M B E R

H OT E L F O O D

BY DARIEN DAVIES

PHOTO: MAS APPETITE

G R I L L

O R D I N ARY

N OT Y O U R

t h e a t l a n t i c c u r r e n t . c o m 29

30 F O O D

PHOTO: ERIC GEORGE t h e a t l a n t i c c u r r e n t . c o m 31

PHOTO: MAS APPETITE 32

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PHOTO: THE RAY HOTEL

PHOTO: ERIC GEORGE t h e a t l a n t i c c u r r e n t . c o m 33

CURRENT | ART

CRUISE BOGLE

Inspiring Delray Native Makes Name for Himself in Art Community

BY DAVID ROLLAND

34

ART

PHOTOS: BEN HICKS

“I

’m doing good. Soaking in the beautiful weather,” says painter Cruise Bogle. It becomes apparent immediately that Bogle has a sunnier disposition than most. He also has a hell of a story, one filled with triumph that makes each of his finished works of art even more inspiring.

Bogle was a typical nineteen year old. He loved soccer and had plans to go to Tallahassee Community College to become a firefighter. Then, in December 2008 came a horrible accident. “I went to the beach with some friends. We were reminiscing and hanging out and having a good time. I was skimboarding on a wave like I had a thousand times before. But I banged my head and was immediately paralyzed.”

Bogle figures he was knocked out for a couple seconds, then he woke up and was face down in the water unable to move. “Luckily a wave flipped me over and I was able to take a breath. My friend, Joey, saw something was wrong. I’d always been a jokester, and most people thought it was a prank. But Joey

was close enough to see in my face something was wrong.” His friend pulled him out of the water and Bogle was immediately taken to Delray Medical Center.

They replaced his C4 vertebrae with a titanium cage and four titanium pins to stabilize his neck. But the diagnosis was severe. He was paralyzed from the neck down. Two weeks later, on New Year’s Eve before 2009, Bogle was flown to Atlanta where he would begin rehab at Shepherd Center. There he learned the skill that would become his current focus — mouth painting.

“I would doodle in high school when I should have been doing work, but that was the closest I came to being an artist. At the Shepherd Center they offered an art class which is where I learned mouth painting was a possibility,” Bogle remembered. “For a lot of years I only did two or three paintings a year. I started taking it more seriously the last few years when I saw how inspiring it was for people.”>>

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Anyone who picks up a new skill using an unused part of your body knows it can be a challenge. Like when learning to play guitar, one can get calluses on your fingers from pressing down on the strings. Bogle chuckled at that comparison. “Luckily I didn’t get any calluses in my mouth. My teeth get sore from gripping the mouth stick. When I use a heavier brush for backgrounds, sometimes it can get my jaw a little sore. But usually, I feel good after I paint. My mind is always all over the place. Painting lets me hone in mentally. It’s very therapeutic.”

Bogle uses a mouth stick, and a mouth guard that allows him to hold the stick between his teeth. From that stick he can attach pretty much any style paint brush that he desires. Once inspiration hits, he gets help setting up the easels and paints, then he gets to work. He has a paint tray from which he dips the brushes into the various hues of paint. “The hardest part is the first stroke,” Bogle said. “I’m always scared I’ll botch it from the start.”

Most of his inspiration comes from the ocean that is close to his Delray home, his heart, and even his

name, Cruise. “I got my name because my parents conceived me while on a boat going from Maine to Venezuela. I grew up on and off boats, so I’ve always been around the water. I’ve always loved those bright colors.”

One of his favorite works is his rendition of the bright yellow and blue tinged mahi-mahi that you can find all over the shirts and tumbler cups that he sells on his website cruisebogledesigns.com. “That mahi painting was my OG. All my apparel was birthed from that mahi.” When asked to pick some of his other favorites, Bogle didn’t hesitate. “There’s an octopus piece where I love the color combination of orange and blues. I also did a collaboration with Andy Hirst painting Marilyn Monroe. It’s 4 foot by 4 foot and I never did anything that size. It’s cool to push the boundaries of my limits.”

Bogle also pushed himself by displaying his artwork at an Art Basel satellite event in Miami last December.

“I exhibited my work and did a live painting, which I’d never done before. My live painting was a sunset scene that I painted on a map of Florida. I think theatlanticcurrent.com

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painting on something besides a blank canvas helps people connect to it. People could watch me paint for two hours. Luckily I was tucked in a corner painting, so I didn’t have to get nervous seeing people stare at me while I worked.”

Another upcoming event for Bogle is his annual Cruiser Palooza, which will be held April 16 at Delray Beach Playhouse. The event raises money for Bogle’s living expenses and also contributes to spinal research. “The first Cruiser Palooza was in my cousin’s front yard a couple months after the accident. Three hundred people showed up and they raised $40,000 in one night. Last time we raised $100,000, which allowed us to donate a lot to spinal research. It’s always very community based and the cities of Delray, Boynton and Boca always support. It’s a big party with multiple bands, food, drinks, and a good time for a good cause.”

Twelve years of physical therapy and his optimistic attitude has seen improvements for Bogle. “When I

first got injured I couldn’t move anything under my neck. Now I can flip my arms and thumb. It’s not huge, but my right arm allows me a little independence to scroll through my phone. I used to drive my wheelchair only with this cool sit and puff technology which I move my wheelchair by breathing through.

Now for short amounts of time I can drive my wheelchair with a joystick. To drive with my hand 24/7 is a big goal of mine.”

He’s hopeful that advances in technology will help his condition. He’s following discoveries in Neuralink technologies, which will allow the body to bypass injured parts of the spinal cord. He’s also taking a futuristic attitude toward artistic mediums, hoping to translate his artworks into NFT’s, digital one-of-a-kind tokens of his art. “We’re learning about it. A friend is in the beginning stages of generating an NFT on my art. It will be the first ever mouth painted NFT. It seems like a cool space to be in. Being the first of anything is pretty cool.” @cruiseybabbby

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GOING LOCAL

PHOTOS: SUNFEST

How 1909 Persuaded SunFest to Add More Local Talent CONTRIBUTED BY 1909

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ttracting more than 100,000 visitors per year, SunFest is Florida’s largest waterfront music festival held annually in downtown West Palm Beach.

Although 2022 marks its 40th year in existence, it wasn’t until ‘97 that the festival added live music to its many offerings. Since then, the festival has become a major player on the festival circuit with the likes of Kendrick Lamar, Weezer, Keith Urban, Ed Sheeran, Bob Dylan, Sheryl Crow, Duran Duran and more gracing the stages over the years. But what was glaringly missing to the local community of musicians was just that: local talent.

“We’re proud of our local musicians — not just because of their raw and natural talent but the commitment and work ethic they have showed throughout our Music Accelerator program proves to us that they have what it takes to make it in this industry. When not taking no as an answer isn’t enough, we’re here to help break down the barriers,” says Danielle Casey, co-founder of 1909.

At 1909, we are known for supporting South Floridians working entrepreneurially in fields such as business, design, art and tech — and that also includes music. We knew there was opportunity to get more of our local talent in front of the SunFest audience.

Cut to 2019, we launched our Music Accelerator program. The program teaches musicians how to market themselves, ensure their content is legally protected, provides guidance on budgeting and generating revenue, etc. A Musicians Forum was sparked from the program to keep the conversation going. We went out on a limb and invited the Executive Director of SunFest, Paul Jamieson. It was at this initial meetup local musicians voiced their opinion that the national submission system SunFest currently used to put together their lineup was not representative of South Florida’s local talent.>>

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In the meeting, we were able to have really raw and transparent conversations about SunFest in general and the problems we saw with it. We knew this was an opportunity for an organization as renowned as SunFest to not only support local musicians but also local businesses, so we tapped our local tech talent to figure out a better way to expose local musicians to those that can get them in the spotlight they deserve.

“The growth of Palm Beach County is palpable right now and it’s so important to keep our local creative talent and values at the forefront. We are grateful to have SunFest as a strong partner willing to take actions with us to make sure our local musicians get an opportunity at the biggest stage we have,” Shana Ostrovitz, executive director of 1909.

Together with Melody Ave, we created a proprietary platform to accept and screen local artists for a

chance to be on the coveted lineup. Alongside the SunFest Entertainment Committee, we’ve reviewed all the applications, made our selections, and are incredibly honored to provide our local talent this well-deserved opportunity of a lifetime.

“We haven’t had anything like this before and I’ve always wanted to get together with musicians doing what I’m doing and share ideas. It’s very cool to have all of us together in this space to do what we are doing for the music scene,” says Kevin Ohm, 1909 Music Accelerator graduate & Musicians Forum leader.

For updates on the program, follow @weare1909 and @sunfest on Instagram where the lineups will be announced. More importantly when you’re at SunFest this year, make sure to show our local music talent some love. t h e a t l a n t i c c u r r e n t . c o m 43

CURRENT | FISHING

WINTER FISHING FORECAST

BY STEVE DOUGHERTY

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ompared to many regions of the country where ice, snow and freezing temperatures are the norm during the winter, South Florida’s climate doesn’t offer much contrast. When locals talk about the changing of seasons it is usually focused on hurricanes, sea turtles, love bugs and license plates. Sure, we will experience a few brisk mornings with bone-chilling breezes, but it won’t be that bad. We don’t have to shovel snow, we don’t have to winterize boats and we’re fortunate to be able to fish year-round.

Fishing for many different species is great during the coming months, but impending cold fronts determine what you should target as well as when and where you are most likely to encounter them. Ahead of approaching cold fronts the wind typically blows from southern quadrants before veering to the southwest.

As a cold front settles across the peninsula the wind continues to shift clockwise to northerly quadrants and eventually east.

This cycle will repeat itself every week or so and although somewhat predictable, there are no hard and fast rules regarding frontal boundaries. One week it might be blowing 20 out of the northeast and we’re catching traditional winter targets like sailfish and cobia, while the following weeks bring warmer southeast winds enticing the usual summer suspects such as mahi-mahi and king mackerel.

During the winter sailfish are the most prized and attainable pelagic fish and the overall abundance of sailfish off the southeast coast of the state is attributed to the narrow continental shelf and the proximity of the Gulf Stream. Just outside of Palm Beach Inlet we’re fortunate to have the northern extension of the Florida Reef Tract so close to shore. From Miami to Martin County, this discontinuous reef line that parallels the beach creates natural throughfares for migrating game fish. Along this 100-mile stretch of coastline it is said the Gulf Stream meanders closer t h e a t l a n t i c c u r r e n t . c o m 45

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than anywhere else on the entire Eastern Seaboard, which combines to create perfect conditions for us to intercept prized sport fish without a lengthy run offshore.

When stiff north or northeast winds prevail, captains and crews aboard vessels equipped with towers use their heightened vantage points to spot southbound sails using the wave action at the surface to stem the north-flowing Gulf Stream current. Sailfish are quite predictable and if you find the right conditions it shouldn’t be long before you see action in the spread. The best fishing takes place when you locate strong north current and/or a well-defined color change in 100- to 300-feet of water. Live goggle eye, threadfin herring, Spanish sardines and ballyhoo presented on 20 lb. class tackle, 40 lb. fluorocarbon leaders and 6/0 circle hooks prove to be 46 F I S H I N G

the favored baits. Wahoo are a welcomed surprise when kite fishing but require a wire leader to prevent cut-offs.

Cobia catches will also become more common toward the tail end of the winter season. Whether sight fishing cobia in the slipstream of sharks, turtles and rays, or dropping baits over wrecks and reefs with high relief, preparation is key. In either scenario, live baits including sardine and pinfish are excellent offerings. For what it’s worth, cobia are some of the strongest fish in the ocean. That, along with sharp spikes along their backs and violent trashing once gaffed, makes them one of the most dangerous fish that you could ever want to put in your boat. But the risk is well worth the table fare.

In South Florida, moonlit winter nights trigger a predictable shrimp run. From Miami to Palm Beach, the action typically kicks off a few days before or after the full moon due to the stronger outgoing tides that flush the crustaceans from their inshore habitats and out area inlets. A large live shrimp rigged on a 7/0 circle hook matches the natural forage. Late afternoons and early evenings with light winds offer the best chance for success. Whether you prefer a spinning or conventional reel, it must have capacity for a minimum of 300 yards of 20 lb. monofilament.

If the tide begins to approach slack when drifting the mouth of an inlet, now is the time to target area bridges and shadow lines. For this approach you’ll want to anchor up current of the selected bridge abutment and drift or cast a live shrimp into the shadow line.

Among the many popular targets roaming the beach, pompano are likely the most coveted. Ideal conditions occur when the winds subside between fronts. This allows the suspended silt to fall to the bottom. Once a semblance of white/green or blue/ white water color is achieved, then it’s time to go pompano fishing. When the surf is crystal clear, the beach bite is over, and pompano run for the reefs to hide from predators. When the time is right, Pompano tend to stage near rip currents as the flow of water is disrupted in a way that allows these nimble fish to more easily seek out stirred up forage. Fresh bait is crucial in this fishery, with sand fleas, clams and live shrimp among the best offerings. Unfortunately, pompano are fickle fish, crashing baits on your local beach one day, but 30 miles north or south the next.

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AT THE PEACH