Atlantic Current: The Food Issue - March/April 2024

COASTAL CULTURE PALM BEACH COUNTY

The Food Issue

ISSUE 67 MARCH/APRIL 2024

OUR BEANS ARE

EXCEPTIONAL Grown by Exceptional People. We like our beans to come from people who are like us and treat their people fairly, paying them well and treating them better. We only purchase coffee above the cost of production from true coffee gardeners.

P UM P H O USE

Order online at Pumphousecoffee.com or Visit us in West Palm Beach at The Pouratorium

3/1 VICTORIA CARDONA 4PM

3/29 TAST Y VIB RATIONS 9PM

3/1 SIERRA L ANE BAND 9PM

3/30 B RYCE ALLY N DUO 4PM

3/2 STON Y VIB EZ 4PM

3/30 TOMBSTONE CHEV Y

3/2 B RET T SAT SK A AND THE S OU VENIRS

3/31 B EN CHILDS 3PM

3/3 JUSTIN SHAPIRO 3PM

4/3 GUAVATRON 8PM

3/6 JAKE WALDEN 9PM

4/5 VITA FUNK 4PM

3/8 ADONIS OF GUAVATRON 4PM

4/5 JOEY TENU TO BAND 9PM

3/8 THE FLOATING B RAINS 9PM

4/6 DRUM & CO DUO 4PM

3/9 DRUM & CO. DUO 4PM

4/6 2 1 TO BURN 9PM

3/9 THE RE S OLVERS 9PM

4/7 JOSH HEINRICHS, SNEEZ Y AND VICTORIA LEIGH 3PM

3/10 SA MANTHA RUSSELL 4PM 3/13 S ONS OF PARADISE AND DALE AND THE Z DUBS 8PM

4/10 A ARON WOLF AND THE IRIE 8PM 4/12 JOHNN Y DEBT 4PM

3/14 THE STRING ASSASSINS 8PM

4/12 DR . BACON 9PM

3/15 CLICK MONEY 4PM

4/13 AFRO ROOT S FE ST 3PM

3/15 B OOSTIVE W/ THE LOST TROPIC S 8PM

4/14 CHRIS PIQUET TE 3PM

3/16 DUB B LE JA ME S 4PM

4/17 B OMBARG O 9PM

3/16 FUNKIN’ GRATEFUL 9PM

4/19 B RET T STASK A 4PM

3/17 THAT MAN AND ROB IN 3PM

4/19 SPIDER CHERRY 9PM

3/20 MAD MELLOW 9PM

4/20 4 2 0 FE ST WITH SPRED THE DUB 3PM

3/22 CRIS & ALEX 4PM 3/22 JP S OARS 9PM 3/23 JOHNN Y DEBT 4PM 3/23 JON Z EEMAN BAND 9PM 3/24 NOU VE AU X HONKIE S 3PM

4/21 B EN CHILDS 3PM 4/24 MIKE PINTO AND SIERRA L ANE 8PM 4/25 THE WHEEL AND B ROTHERS 8PM 4/26 LOW GROUND 9PM 4/27 DUB B LE JA ME S 4PM

3/27 THE LEE B OYS WITH MELODY TRUCKS

4/27 CAP TAIN MIDNIGHT BAND 9PM

3/29 B RET T STASK A 4PM

4/28 NOU VE AU X HONKIE S 3PM

CONTENTS

16

24

32

The Dining Dilemma

A look behind the ticket window on how the restaurant industry is faring post COVID

The Hunger Diaries Recipes

This blogger shares some of her infamous pasta dishes for readers to make at home

16

24

32

38

A Dynamic Duo of Beer, Dim Sum and Then Sum

Craft Beer and Asian cuisine; a duo as iconic as peanut butter and jelly

38

44

52

56

Cookies in PBC

A guide to fresh-baked goodness, not pop-up windows

Gratitude Garden Farm

The roots beneath this family owned Loxahatchee farm

44

Tac’n Bout Tacos

A guide to favorite tacos from some local joints

Civil Society Introduces a Food Concept to Their Jupiter Location

52

You know how to drink civil, get ready to eat social

60

6

Kitchen Gift Guide

Gadgets and goodies for the ol’ canteen

60

56

E V E N T S M A R C H /A P R I L 2 0 2 4 MARCH 1

FIRST FRIDAY CELEBRATION @ Centennial Park – Boynton VICTORIA CARDONA @ Guanabanas – Jupiter (4:00) SIERRA LANE BAND @ Guanabanas – Jupiter (9:00)

THE HAPPINESS CLUB BAND @ Maxi’s Lineup – Jupiter (9:00)

1-2

BOB DYLAN @ Broward Center – Ft Lauderdale

TRIBUTE BAND CONCERTS @ Sunset Cove Amp – Boca

2

LOG JAM PRE-PARTY WITH BRETT STASKA, THE DEWARS, AND STONY VIBEZ @ Guanabanas – Jupiter (4:00) 103.1 RADIO PRESENTS RIB ROUND UP @ iThink Financial Amp – WPB (doors open at noon)

SOUL OF MOTOWN @ Crazy Uncle Mikes – Boca (8:30) GIACO TRIO @ Maxi’s Lineup – Jupiter (9:00) AFTER IMAGE (RUSH TRIBUTE) @ Mathews Brewing Co. – Lake Worth

LIVEKILL, OPEN NERVE, LOYAL UNTIL DEATH & SPIKEMETAL @ Respectable Street – WPB (8:00) FOO FIGHT (FOO FIGHTERS TRIBUTE) @ Mathews Brewing Co. – Lake Worth

9

UPROOT HOOTENANNY @ Anchors Aweigh — Deerfield Beach THE RESOLVERS @ Guanabanas – Jupiter (9:00)

UNLIMITED DEVOTION—A CELEBRATION OF THE GRATEFUL DEAD @ Crazy Uncle Mikes – Boca (8:30) CRAZY FINGERS @ Maxi’s Lineup – Jupiter (9:00) NIRVANNA (NIRVANA TRIBUTE) @ Mathews Brewing Co. – Lake Worth

9-10

JUPITER IRISH FEST @ Abacoa Amp – Jupiter

10

BRIAN & BRIAN @ Sticky Bun – Deerfield (10:00 am) JUSTIN ENCO SOLO @ Cove Brewing — Deerfield INDIGO DREAMERS @ ER Bradley’s – WPB (6:00)

13

3

ROB ARENTH @ Old Key Lime House – Lantana

BRYAN SMITH @ Mathews Brewing Co. – Lake Worth (every Sunday afternoon)

IN THE AIR TONIGHT—PHIL COLLINS TRIBUTE @ Studio at Mizner Park – Boca

SUN UP SOUNDCLASH & BAZAAR 2 @ Northwood Art and Music Warehouse – WPB

JERRY LEEMAN @ Sticky Bun – Deerfield (10:00 am) JUSTIN SHAPIRO @ Guanabanas – Jupiter (3:00)

4

MOTOWN MONDAYS @ Tin Roof – Delray (6:00)

5

MATT BROWN—THE AMP OFF OCEAN @ Ravish – Lantana (March 5, 12, 19, 26 @8:00)

6

STEVE HACKETT @ Pompano Beach Amp (7:30)

JAKE WALDEN BAND @ Guanabanas – Jupiter (9:00)

INDIGO DREAMERS @ DAS Beer Garden – Jupiter (6:00) WINE DOWN WEDNESDAY EVERY WEDNESDAY @ Steamhorse Brewing – Grandview/WPB PAM & DAVE @ Maxi’s Lineup – Jupiter (6:00)

7

BRYAN SMITH AND FRIENDS @ Maxi’s Lineup – Jupiter (7:00)

8

LIVE MUSIC ON THE PATIO @ Papa’s Raw Bar — Lighthouse Point (6:00) (every Friday) GIRLFRIEND MATERIAL @ Crazy Uncle Mikes – Boca (8:30) OVER ON TWO (RYAN CASSIDY’S FULL BAND) @ The Cove Brewery – Deerfield ULYSSES OWENS JR. AND GENERATION Y @ Arts Garage – Delray (JAZZ)

SPRED THE DUB @ Old Key Lime House – Lantana

ADONIS OF GUAVATRON @ Guanabanas – Jupiter (4:00) THE FLOATING BRAINS @ Guanabanas – Jupiter (9:00) THE RICCA PROJECT @ Maxi’s Lineup – Jupiter (9:00) 8

PAM & DAVE @ Maxi’s Lineup – Jupiter (6:00)

14

THE WEIGHT BAND FEAT. MEMBERS OF THE BAND & LEVON HELM BAND @ Funky Biscuit – Boca (7:00) THE STRING ASSASSINS @ Guanabanas – Jupiter (8:00)

BRYAN SMITH & FRIENDS @ Maxi’s Lineup – Jupiter (7:00)

15

THE PEOPLE UPSTAIRS @ Mathews Brewing Co – Lake Worth JACIN PAUL @ The Cove Brewery – Deerfield

NORTON MUSEUM OF ART: ART AFTER DARK –BANGERS AND MASH – WPB

THE GREEN—STEP OUT TOUR W/ SPECIAL GUEST MIKE LOVE @ Terra Fermata – Stuart CLICK MONEY @ Guanabanas – Jupiter (4:00)

BOOSTIVE W/ THE LOST TROPICS @ Guanabanas – Jupiter (8:00) THE HOLIDAZED @ Maxi’s Lineup – Jupiter (9:00)

16

UPROOT HOOTENANNY @ The Biergarten — Boca Raton

GUAVATRON + ELECTRIC KIF @ Crazy Uncle Mikes – Boca (8:30) VIBES FARM @ Maxi’s Lineup – Jupiter (9:00)

ST. PATRICK’S DAY PARADE AND FESTIVAL @ Old School Square – Downtown Delray Beach

STORMHOUSE BREWING ST. PATRICK’S DAY MARKET – NPB (4:00-8:00) DUBBLE JAMES @ Guanabanas – Jupiter (4:00)

FUNKIN’ GRATEFUL @ Guanabanas – Jupiter (9:00)

POKÉMON PARTY @ Respectable Street – WPB (10:00) LEGENDS ON THE LAWN – NORTH 40 @ Canyon Amp – Boynton (7:00)

THE DARK SIDE OF SOL (PINK FLOYD TRIBUTE) @ Mathews Brewing Co. – Lake Worth

16-17

JAZZ AND BLUES FESTIVAL @ Northwood – WPB

17

PIERRE “BIG HARVEST” @ The Cove Brewery – Deerfield NOUVEAUX HONKIES @ Guanabanas – Jupiter (3:00)

26

HOLIDAZED DUO @ Old Key Lime House – Lantana

CHRIS AND ALEX DUO @ Mathews Brewing Co – Lake Worth

27

U2-2U @ Crazy Uncle Mikes – Boca (7:00)

PAM & DAVE @ Maxi’s Lineup – Jupiter (6:00)

THE HOLIDAZED @ The OG — Delray (4:00)

THE ALLMAN REVIVAL—A TRIBUTE TO THE ALLMAN BROTHERS BAND @ Arts Garage – Delay (7:00) THE FABULOUS THUNDERBIRDS @ Funky Biscuit – Boca (7:00) PROPER ST PADDY’S DAY CELEBRATION @ Mizner Park Amp – Boca

ST. PATTY’S DAY ANNUAL BLOCK PARTY @ Abacoa – Jupiter BOYNTON BLARNEY BLAST @ Ocean Ave (4:00-9:00) THAT MAN AND ROBIN @ Guanabanas – Jupiter (3:00)

19

REVEREND HORTON HEAT & THE SURFRAJETTES @ Respectable Street – WPB (7:00)

20

MAD MELLOW @ Guanabanas – Jupiter (9:00) PAM & DAVE @ Maxi’s Lineup – Jupiter (9:00)

THE LEE BOYS W/ MELODY TRUCKS @ Guanabanas – Jupiter (9:00)

28

BRYAN SMITH & FRIENDS @ Maxi’s Lineup – Jupiter (7:00)

29

BRIAN & BRIAN @ JB’s on the Beach – Deerfield

JADED: AN AEROSMITH & SHAKE IT UP: A CARS TRIBUTE @ Crazy Uncle Mikes – Boca (8:30) BRETT STASKA @ Guanabanas – Jupiter (4:00)

NORTON MUSEUM OF ART: ART AFTER DARK—CELEBRATING WOMEN’S HISTORY MONTH W/ FILMS, MUSIC BY VICTORIA CARDONA – WPB GAFIEIRA RIO MIAMI—BRAZILLIAN BIG BAND @ Arts Garage – Delray (8:00)

TASTY VIBRATIONS @ Guanabanas – Jupiter (9:00) ALIVE BEAT @ Maxi’s Lineup – Jupiter (9:00)

21

30

BRYAN SMITH & FRIENDS @ Maxi’s Lineup – Jupiter (7:00)

JP SOARS AND THE RED HOTS @ Northwood Art & Music — WPB (8:00)

CRASH TEST DUMMIES @ Funky Biscuit – Boca (7:00)

22

ADAM DAVID DUO @ Cove Brewing — Deerfield

GET THE LED OUT @ Pompano Beach Amp (8:00) JAM BUSH @ Maxi’s Lineup – Jupiter (9:00)

NORTON MUSEUM OF ART: ART AFTER DARK – DONZII – WPB CHRIS AND ALEX @ Guanabanas – Jupiter (4:00) JP SOARS @ Guanabanas – Jupiter (9:00)

23

CRAZY FINGERS - Northwood (8:00)

JOE SATRIANI W/ STEVE VAI @ Pompano Beach Amp (7:30) 9TH ANNIVERSARY PARTY @ Barrel of Monks – Boca

ALGORYTHM FEAT. TREVOR YOUNG OF SOJA, KEVIN OFFITZER OF STICK FIGURE, AND MORE @ Terra Fermata – Stuart

SATURDAY NIGHT DANCE FEVER @ Mizner Park Amp w/ Tavares, The Trammps, and more (7:00) – Boca JOHNNY DEBT @ Guanabanas – Jupiter (4:00)

JON ZEEMAN BAND @ Guanabanas – Jupiter (9:00)

TASTY VIBRATIONS @ Cove Brewing — Deerfield

BRYCE ALLYN W/ GUITARIST MIKE KERR @ Guanabanas – Jupiter (4:00)

TOMBSTONE CHEVY @ Guanabanas – Jupiter

JASON MONTERO TRIO @ Maxi’s Lineup – Jupiter (9:00) 561 MUSIC FESTIVAL (FEAT. 20 BANDS) @ Mathews Brewing Co. – Lake Worth

31

BEN CHILDS @ Guanabanas – Jupiter (3:00)

APRIL 3

CHRIS O’LEARY BAND @ Terra Fermata – Stuart GUAVATRON @ Guanabanas – Jupiter (8:00)

4

THE LEAFY GREENS BAND @ Maxi’s Lineup – Jupiter (7:00)

THE BRENDA JOHNSON BAND @ Crazy Uncle Mikes – Boca KING TIDE RISING @ Old Key Lime House – Lantana (every Thursday)

5

THE KINECTED @ Maxi’s Lineup – Jupiter (9:00)

FIRST FRIDAY CELEBRATION @ Centennial Park – Boynton

HAVOC 305 @ Mathews Brewing Co. – Lake Worth

GORDON DANIELS @ The Cove Brewery – Deerfield

BOYNTON SPRING MARKET (live music feat. The Flyers & Rogue Theory) @ Centennial Park (4:00)

24

ROOTS SHAKEDOWN @ The OG — Delray (4:00)

JUSTIN ENCO @ Sticky Bun – Deerfield (10:00am) 10

NORTON MUSEUM OF ART: ART AFTER DARK—JAZZ FRIDAY W/ TOTEM CAVE – WPB SAMANTHA RUSSELL BAND @ Old Key Lime House – Lantana ADAM DOUGLAS BAND @ Northwood Art and Music Warehouse – WPB (7:30)

VITA FUNK @ Guanabanas – Jupiter (4:00)

JOEY TENUTO BAND @ Guanabanas – Jupiter (9:00)

6

CRUISER PALOOZA FEAT. THE RESOLVERS, SPRED THE DUB, FOOD TRUCKS, BEER GARDEN, ARTISTS AND MUCH MORE (visit www.cruisebogle.com for more info) @ Old School Square – Delray JUPITER BEER WINE AND SPIRITS FEST @ Abacoa Amphitheater – Jupiter (1:00)

ERIC DARIUS @ Funky Biscuit – Boca (shows at 6:00 & 9:00) STANLEY JORDAN PLAYS JIMI @ Arts Garage – Delray (shows at 6:00 & 8:30)

INDIGO DREAMERS @ Leftover’s – Jupiter (6:00) WINE DOWN WEDNESDAY EVERY WEDNESDAY @ Steamhorse Brewing – Grandview/WPB

DRUM AND CO. DUO @ Guanabanas – Jupiter (4:00) 21 TO BURN @ Guanabanas – Jupiter (9:00) MAIDEN MANIA (IRON MAIDEN TRIBUTE) @ Mathews Brewing Co. – Lake Worth

7

SUNDAY SMOKE OUT W/ JOSH HEINRICHS, SNEEZY, AND VICTORIA LEIGH @ Guanabanas – Jupiter (3:00)

17

PAM & DAVE @ Maxi’s Lineup – Jupiter (6:00) BOMBARGO @ Guanabanas – Jupiter (9:00)

19

ADAM DAVID DUO @ The Cove Brewery – Deerfield

INDIGO DREAMERS @ Twisted Trunk Brewing – PBG (6:00)

NORTON MUSEUM OF ART: ART AFTER DARK—LAS NUBES – WPB BRETT STASKA @ Guanabanas – Jupiter (4:00)

SPIDER CHERRY @ Guanabanas – Jupiter (9:00)

20-21

POMPANO SEAFOOD FESTIVAL @ Pompano Beach Community Park

20

420 FEST WITH SPRED THE DUB AND OTHERS @ Guanabanas – Jupiter (3:00)

THE KINECTED @ Maxi’s Lineup – Jupiter (9:00) LEGENDS ON THE LAWN - SOUR MASH @ Canyon Amp – Boynton

TOUCH & GO (THE CARS TRIBUTE) @ Mathews Brewing Co. – Lake Worth

21

BRYAN SMITH @ Mathews Brewing Co. – Lake Worth (every Sunday afternoon)

BRIAN & BRIAN @ The Sticky Bun — Deerfield

AARON WOLFE AND THE IRIE @ Guanabanas – Jupiter (8:00)

24

10 11

BODEANS @ Funky Biscuit – Boca (7:00)

12

BRIAN & BRIAN @ JB’s on the Beach – Deerfield

AN EVENING OF CHICAGO BLUES @ Arts Garage – Delray (8:00) SAMANTHA RUSSELL BAND @ Maxi’s Lineup – Jupiter

CAMEL TOE BAND @ Northwood Art and Music Warehouse – WPB (7:30) JOHNNY DEBT @ Guanabanas – Jupiter (4:00) DR. BACON @ Guanabanas – Jupiter (9:00)

13

JAKE WALDEN BAND @ Northwood Art & Music — WPB (8:00)

26TH ANNUAL AFRO ROOTS FEST FEAT. CORTADITO, JOHNNY DREAD, VENEZONIX, AND SAN JUAN @ Guanabanas – Jupiter (3:00) PAPAPALOOZA 10 YEAR ANNIVERSARY CELEBRATION FEAT. PIERRE (2:00-5:00) + BIG HARVEST (FULL BAND 6:00-9:00) @ Papa’s Raw Bar – Lighthouse Point CRAZY FINGERS @ Maxi’s Lineup – Jupiter (9:00) HAVOC 305 @ Crazy Uncle Mikes – Boca

CARLIN PARK AFTER DARK - DOORS ALIVE @ Seabreeze Amp – Jupiter

IN-A-NUTSHELL (ALICE IN CHAINS TRIBUTE) @ Mathews Brewing Co. – Lake Worth

14

POOR LIFE DECISIONS @ Old Key Lime House – Lantana CHRIS PIQUETTE @ Guanabanas – Jupiter (3:00) 12

BEN CHILDS @ Guanabanas – Jupiter (3:00)

MIKE PINTO ACOUSTIC TOUR W/ SIERRA LANE @ Guanabanas – Jupiter (8:00) JUTT @ Old Key Lime House – Lantana

25

ROSS OSTEEN @ Crazy Uncle Mikes – Boca

THE WHEELAND BROTHERS @ Guanabanas – Jupiter (8:00)

26

BRYANT DEL TORO DUO @ The Cove Brewery – Deerfield THE FLYERS @ Old Key Lime House – Lantana

INDIGO DREAMERS @ Tequesta Brewing (7:00) LOW GROUND @ Guanabanas – Jupiter (9:00)

26-27

YYNOT—VINTAGE RUSH & PROGRESSIVE ROCK ORIGINALS @ Funky Biscuit – Boca (9pm Fri 7pm Sat)

27

THE RESOLVERS LIVE @ Mizner Park Amp – Boca (4:00) SOUTHERN BLOOD @ Crazy Uncle Mikes – Boca

MITCH GRAINGER BLUES BAND @ Arts Garage – Delray (8:00) DUBBLE JAMES @ Guanabanas – Jupiter (4:00)

CAPTAIN MIDNIGHT BAND @ Guanabanas – Jupiter (9:00) THE PETTY HEARTS (TOM PETTY TRIBUTE) @ Mathews Brewing Co. – Lake Worth

28

SPRED THE DUB @ THE OG — DELRAY (4:00) ROCKIN’ TO KNOCK OUT PARKINSON’S @ Crazy Uncle Mikes – Boca (4:30-9:30)

NOUVEAUX HONKIES @ Guanabanas – Jupiter (3:00)

We showed you how to Drink Civilized Now let us show you how to Eat Social

Visit us at our Jupiter or West Palm Beach locations. Eat Social kitchen only in Jupiter, learn more at www.civilsocietybrewing.com

The Food Issue PUBLISHER

Dustin Wright

MANAGING EDITOR Ava Bourbeau

COPY EDITOR

Darien Davies

DESIGN

Richard Vergez

WRITERS

Ava Bourbeau Darien Davies David Rolland

EVENTS

Danny Wright

PHOTOGRAPHY

Dustin Wright

CONTRIBUTED PHOTOGRAPHY Matt Smith Cove Brewery

Robbie Patton Niria Perez El Camino Restaurants Ooni

TILIT Ember Technologies, Inc. Assouline Graza In House Creative Libby Vision Anna Mucci Julia Rose

ADVERTISING

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THE COVER : Dustin Wright shot at Graditude Garden Farm

14

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Scotch Egg Sausage Roll Rueben Sliders Fish-n-Chips Shepherd's Pie Bangers & Mash Corned Beef & Cabbage Mathews Black Metallic Irish Stew Soda Bread

Sweet :

Irish Whiskey Cake Chocolate Bailey's Cake

Live Music:

3/15 The People Upstairs 8pm 3/16 The Dark Side of the Sol 8pm (Pink Floyd tribute) 3/17 Cris & Alex duo 2pm

(SUBJECT TO CHANGE)

Enjoy 14+ Craft Beers on Tap CASK ALES, Live Music, SCRATCH KITCHEN, Outdoor Beer Garden & More DOG & KID FRIENDLY

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The Food Issue

THE DINING DILEMMA Three Restaurant Owners’ Ta ke o n t h e Po s t - C OV I D Hospitality Industry

BY DARIEN DAVIES Restaurants have always been our go-to for not only to-go, but also dining out, getting out, trying new food and downing new cocktails. They’re a

place to see and be seen, and to eat and eat and eat. But what has really been happening behind the scenes since our unwanted patron, Mr. COVID, sat down, party of one?

On the outside, the tables are full, the food is plentiful, the waitlist is still

making us wait and the menu items are still speakin’ our language. However, as a restaurant owner, bartender or server, the dining scene looks a lot different. So, when you go out and find that you’re missing your familiar hospitality faces or are curious as to why the menu looks a bit different, there’s a reason.

PHOTOS BY DUSTIN WRIGHT

16 BEHIND THE LINE

S TA F F I N G

“Hospitality, restaurants in particular, have always been about the people,” said Sean Iglehart, owner of Sweetwater. “As much as some operators/ owners want to think everyone is replaceable, that mentality will find

you constantly flipping through resumes. I had a pre-COVID team that I worked with for seven to nine years and it was one of the best teams in

South Florida. During the pandemic that team took the opportunity, like

many others, to seek different avenues in life. Most of them left the industry to become successful in other industries.”

On top of people leaving the industry, there’s the good ol’ fashioned cost of living.

“I wouldn’t get me started on the affordable housing crisis we are seeing in

South Florida! It mirrors what has happened at ultra-rich holiday locations such as Nantucket or Montauk. The wealthy have driven property taxes

up by purchasing properties at peak market value and therefore rent has gone up subsequently. This pushes out the workforce to move further

away from jobs and longer commutes and higher rents put stress on the

people that live from check to check. Only solutions I see are if state/local

governments step in and create more affordable housing initiatives for the workforce,” Sean said.

Mike Goodwin, owner of Crazy Uncle Mike’s, agreed, saying “Housing

costs have become a real concern for many people in our industry. We

have lost a few good staff members who moved partially due to the cost of living here.”

So in addition to having to pivot during the COVID shutdown, now that the restaurants are fully back — no more reduced seating, to-go options only, etc. — restaurant owners are still shuffling to find staff who can afford to live where they work, which is an expensive and disheartening issue.>>

17

The Food Issue

PRICING

Yes, it’s clear that feeding your appetite, on any level, is costing more nowadays. Re-

gardless of if you’re shopping at the grocery store, or a restaurant owner placing orders, wallets and the pickings are slimmer.

“Cost of goods has increased significantly. Everything has increased. All suppliers and retailers have hiked up prices,” Sean said. “We have had to increase our menu prices

because labor cost has significantly increased. We have had zero negative feedback. I believe the people understand everything has increased.”

So it’s a double-edged chef’s knife. Raise prices to meet the increase in costs and potentially be unable to put butts in seats, or keep prices the same or similar and risk your profit margin and possibly the sustainability of the restaurant as a whole.

“Food costs have increased more than restaurants can adjust for in menu pricing without alienating the customers, leaving a shortage in the bottom line,” Mike said.

But the goal, as Mike puts it, is still to remain steady and cautiously optimistic. >>

18 BEHIND THE LINE

19

The Food Issue

20 BEHIND THE LINE

RENT

And let’s not forget about rent. Due to demand and lack of availability in most high-traffic areas, many landlords have the upper hand. So on top of the aforementioned stressors, restaurant owners now have to legitimately wonder if they’ll be able to carry on business as usual every month or year, or, really, at their landlord’s whim.

Oceano Kitchen found themselves in just this situation.

“We found out on Aug. 28 that we had until the end of September to vacate the space we had called home for the past seven years. We were notified by an email from the landlord’s attorney. But that’s why we were already looking for

a new space, amongst a bunch of other reasons,” said Jeremy Bearman, chef and co-owner of Oceano Kitchen. “We

never wanted to deal with a landlord again. It was time to buy something of our own. How were we going to do that if we had no revenue? It was a rough day and week, to put it mildly.”

It was go big or go bust. Or, rather, go smart or go bust.

Fortunately, Jeremy and the Oceano crew were able to pull off a quick turn around — they opened at their new location only 9 days after vacating the old location. Sadly, the circumstances don’t always align for other restaurants in similar situations.

21

The Food Issue

22 BEHIND THE LINE

“There are hundreds of variables that can go wrong but getting your lease right is the No. 1

item. The landlord is your biggest partner,” Sean said. “For me personally, I believe mid-smaller restaurants are going to have to get very creative and develop multiple revenue streams in their

space and maximize their license. I think the future is smaller, tighter operations. I wouldn’t touch anything over 1,500 square feet and no more than 10 people on the team. You either go micro or

macro with the operation. The middle of the road restaurants are going to have the toughest time balancing the expenses and profits.”

What it boils down to is that restaurants, yes, exist to serve food, but it’s more about the people.

You can have a great dish but if the service is terrible, that’s what you’ll talk about. So without a

space, ability to afford food, or having reliable people to facilitate the dining process, there is no restaurant. You’re looking at pick-up from who knows where. Long story short, restaurants need you as much as you need them, as well as restaurants needing each other.

“I would hope to see some more collaborations and community amongst restaurants. South Florida has always been very dog eat dog and out for themselves, rather than community. This shit is tough as it gets, we should all stick together and prop each other up,” Sean said.

Heard, Chef.

23

The Food Issue

24 RECIPES

PHOTOS BY DUSTIN WRIGHT

The Hunger Diaries Recipes Foodies be advised: it is actually possible to make eating your full-time gig. At least, for self-proclaimed Professional Eater Lindsay Moser, that’s the case. You may recognize Lindsay as The Hunger Diaries, her food blog that she started in 2014 and has been growing ever since. She began with food reviews (her favorite restaurants include Food Shack and Coolinary Café) and now shares indulgent recipes of her own with her 500,000 — and counting — followers. She’s a South Florida local, and as a local-forward mag, we had to ask her to share a few dishes she’s been cooking up.

Cook with

Lindsay Moser

While we don’t advise quitting your day job to pursue a professional eating career, we do recommend you give these recipes a whirl in your own kitchen.

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The Food Issue

Busiate Pasta with No-Cook Creamy Artichoke Sauce Ingredients • • • • • • •

1 14 oz can baby artichokes, drained 1 cup cottage cheese 1 cup parmesan, freshly grated 4 cloves garlic, minced 2 tbsp EVOO salt and pepper 1 lb. pasta of choice, cooked al dente

Instructions 1.

Add artichokes, cottage cheese, parmesan, garlic, olive oil, salt and pepper to a food processor or blender and blend until smooth.

2.

Cook pasta of choice according to al dente package instructions in heavily salted water. Save 1 – 2 cups of starchy pasta water, drain, and return pasta to pot. You’ll probably use around a half cup or so for the pasta, but it’s always good to have extra, especially for leftovers!

3.

Add your artichoke sauce to your

pasta with a splash of hot pasta water

and stir, adding more pasta water to

thin out the sauce if need be. Remem ber, you can always add, you can’t subtract.

4.

26 RECIPES

Serve with more fresh parmesan and black pepper and enjoy!

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Brown Butter French Onion Soup Mac and Cheese Ingredients • • • • • • • • • • • • • •

3 tbsp and 6 tbsp of butter, divided 3 yellow onions, thinly sliced 1/2 cup white wine, dry 1/2 cup flour 11/2 cups whole milk 11/2 cups beef bone broth (or beef stock) 11/2 cups Gruyére cheese, shredded and divided 4 oz. goat cheese 4 oz. triple cream (or brie) 1/2 tsp nutmeg, freshly grated 1 tbsp Dijon mustard 1 lb. pasta 1/4 cup breadcrumbs 12 sage leaves fresh

Instructions 1.

Melt 3 tbsp of butter in a large, oven-safe pan over medium low

heat. Let the butter get frothy, stirring frequently until you see the

milk solids start to brown.

2.

Once you’ve got a lot of brown spec action, add your onions and

a big pinch of salt. Cook, stirring occasionally, until the onions have

cooked down significantly and become a deep brown color. About

3/4 of the way through the cooking process, add 1/2 cup dry white

wine and scrape up any brown bits on the bottom of the pan. The

whole process will take an hour to an hour and a half, so be patient!

3.

Melt 6 tbsp of butter in a pan, brown the butter again, then add

1/2 cup flour and stir, cooking for a few minutes to get the raw flour

taste out. Then, add your whole milk and bone broth and bring to a

simmer. Once at a simmer, your sauce should thicken.

4.

Add about 3/4 of your Gruyére, and all your goat cheese and triple

cream, and stir until melty and smooth. Season with salt to taste.

5.

Add your freshly grated nutmeg, Dijon mustard and all those

delicious, caramelized onions, and stir to combine.

6.

Parboil your pasta of choice (I boiled for half the time on the box

instructions for al dente), reserve some starchy pasta water, and add your

pasta to your sauce. If your sauce is too thick, or if you’d like more sauce,

add some starchy pasta water to the mix. You can always add, you can’t

subtract, so a little at a time is best here. The consistency should be a little

looser (almost a bit soupy) than you’ll want your finished product to

be since the pasta will continue to soak up liquid/cook in the oven and as it sits.

7.

Top with remaining shredded Gruyére, breadcrumbs and fresh sage and

bake at 350 degrees Fahrenheit until the cheese on top is melted and the

whole thing is hot and bubbly (about 30 minutes).

8.

Remove from oven, let sit for 10 minutes and enjoy!

28 RECIPES

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One Pot Creamy Cajun Bone Broth Pasta Ingredients • 2 cups chicken bone broth • 1 cup low fat cottage cheese • 1 cup whole milk • 2 tbsp Cajun seasoning • 1 tbsp garlic powder • 1 lb. spaghetti • 3 tbsp salted butter • 1/2 cup pecorino (+ more for serving) freshly grated • salt, to taste • parsley, to garnish

Instructions 1.

To a blender, add your cottage cheese and

milk and blend until smooth.

2.

Add bone broth and blended cottage cheese/

milk mixture to a braising pan or other wide,

deep pan, along with your Cajun seasoning,

garlic powder and a hefty pinch of salt. Taste

to make sure the seasoning is to your liking, and

if it still tastes bland, it probably needs more salt!

Bring to a simmer.

3.

Add uncooked spaghetti to the pan and move

around to make sure most of the noodles are

submerged. Nudge the noodles frequently to

help prevent them from sticking to the bottom

of the pan and each other! Cook for eight min utes at a simmer or until almost all the liquid has

been absorbed and the pasta is just under al dente.

4.

Turn the heat off, then add your butter and

pecorino, and toss until the butter and cheese

have melted and become a part of the sauce.

5.

Serve with more freshly grated pecorino and

some fresh parsley and enjoy!

thehungerdiaries.com @the_hunger_diaries

30 RECIPES

PHOTO BY MIKE WHITE

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The Food Issue

A Dynamic Duo of Beer, Dim Sum and Then Sum

COVE BREWERY AND WON-TOM’S have created a relationship that’s more than just neighborly

BY DARIEN DAVIES

W

hat do you do as a loving local when you see a void? You fill

it. In our case, the void is your mouth and belly, and the filling is

craft-made beer and food, thoughtfully curated by locals, Jay and Kristy Whelchel of Cove Brewery and Troy Ganter of Won-Tom’s, and their tribes at each establishment.

With a goal to both build Deerfield Beach’s first brewery, and

build community involvement as much as possible, Jay set his

eyes on no other location than The Cove Plaza. He and his sister, Kristy, grew up frequenting The Cove and knew it was the right home for their brewery.

“It’s one of the few places in South Florida where you don’t

have to give an address; everyone knows The Cove,” said Jay. He

wanted to build something for the locals, so it just made sense to build it around the locals. >>

32 SPOTLIGHT

PHOTOS BY MATT SMITH

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34 SPOTLIGHT

JAY WELCHEL, MATT SMITH, TROY GANTER They had a mission to be authentically Deerfield Beach, and

It also helped that both families are Florida State Seminoles fans.

celebrates South Florida’s fun-in-the-sun lifestyle, and one that

Now, Won-Tom’s is the official dine-in and catering option for

room that brings Florida to life. One that feels like South Florida.

sum,” with dishes that happen to perfectly complement Cove

that’s why he and his team focused on building a brewery that not only offers a comfortable, cool taproom, but a type of tapOne that feels like home.

As with most breweries, the focus is on the beer (as it should be).

But, as a patron, you want to expect the same great food every

Cove Brewery, bringing patrons the best local “dim sum to then Brewery’s selection of beers. So, no matter what you’re ordering, you’re sure to enjoy every sip and savory bite. It’s almost like it was planned that way…

time you’re in the mood for the same great beer. For Jay, the solu-

The two establishments were conceptualized separately but com-

heard for a while but someone with whom he had yet to directly

other. “Our kitchen has a take-out window and is built on fresh

tion was simple; give Troy Ganter a call. It was a name he had connect. So, it was time to strike while the taproom’s hot!

“Troy’s team at Papa’s and his Eat Drink & Be Local brands were an ideal food partner. Our marriage of original craft beers and

Won-Tom’s amazing Asian-inspired dishes has been a blessing,”

Jay said. “Our synergies start with our love of community. We see our businesses as platforms for community engagement. Invest

in the community, and the numbers will figure themselves out.”

plement each other as if they were predestined to feed off each

ingredients, taking umami to the next level. Technically there’s

no seats at Won-Tom’s, so we ripped off the ghost kitchen model and elevated the experience by partnering up with the Brewery.

We offer a unique dine-in experience where you sit, scan, order and the magic happens,” Troy said. “Together we offer the full package: great beer, craft food and better service.” >>

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SUM DIS, SUM DAT

Some tried and true pairings of Cove’s brews and Won-Tom’s cuisine.

Left Break IPA // Drunken Thai Noodles

Juicy and hoppy with a bitter backbone and evened with lots of tropical fruit flavors, paired with rice noodles topped with scallion, garlic, chile, Thai basil, shallots and green peppercorn.

Helles Lager // Loaded Tater Tots

Notes of biscuit and sweet malt make this lager a smooth sipper; a perfect

complement for munching on loaded tater tots topped with pulled pork,

scallions, Yuzu ranch and Gochujang buffalo.

Paddle Out Pils // Wagyu Smash Sando

A German lager with a floral hop and just enough bready malt to balance devouring a Wagyu burger.

Tan Man // Korean Fried Chicken Sandwich

A malty, balanced lager with caramel and bready notes to sweeten the bite

of Gochujang buffalo and fresh veggies on the fried chicken sandwich.

1500 SE Third Ct, Deerfield Beach

@covebrewery @won_toms

Heatwave Ale // Soup Dumplings

American wheat beer with a touch of fruity hop and citrus cap that’s light enough for pork or chicken soup dumplings.

36 SPOTLIGHT

PHOTO COURTESY OF COVE BREWERY

The Food Issue

COOKIES IN PBC

Cookies are more than just a realtor’s trick for an aromatic house, or a digital pop-up so frequent it should have its own section on our weekly screen time report. Cookies, though fairly universal, can be quite personal. We happen to know a few spots to find kill-

er cookies (outside your browser) that will leave a much better taste in your mouth. Though, we couldn’t get them to divulge rec-

WE ACCEPT ALL COOKIES

ipes, a feature is a pretty tasty runner up. Check out these restaurants and try their signature cookies — entrée or no entrée.

PHOTO BY DUSTIN WRIGHT

38 COOKIE GUIDE

K

“When we first opened Oceano at our previous location I made

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chocolate chip cherry toffee cookies and they were such a hit that

we decided they had to be on the menu daily. After a few years I switched it to our current salted caramel chocolate chip cook-

ies. I brown the butter for the cookies and use a combination of chocolate chunks and 55% Valrhona chocolate. Our house-made

salted caramel is piped into the center of each cookie before being baked. Many guests purchase a cookie to eat at the end of their meal and also a few extra to take home with them.”

– Cindy Bearman, Pastry Chef, Co-Owner 512 Lucerne Ave., Lake Worth @oceanokitchen

PHOTO BY IN HOUSE CREATIVE

BUCCA use a lot of Callebaut chocolate and top them with Maldon salt. I love the sweet and salty combo that it brings together.”

– Clay Conley, Chef, Co-Owner

(Buccan’s cookies can be shipped anywhere in the U.S.) 350 S. County Rd, Palm Beach @buccanpalmbeach

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I P

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“We try and use the highest quality ingredients in our cookies. We

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M

E K O

HOUSE “We brought the cowboy cookie to the menu at Tropical because

it’s one of my favorite cookies, containing a little bit of everything.

I love the combination of an oatmeal raisin, chocolate chip, wal-

nut and coconut added in. That makes it so fun to eat. The recipe

I E

is an old Texas recipe and I’ve used it for years previously when I

40 COOKIE GUIDE

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was cooking as a chef in Tennessee.”

– Rick Mace, Owner, Executive Chef, Pitmaster 3815 S. Dixie Highway, West Palm Beach @tropical_smokehouse

PHOTO BY DUSTIN WRIGHT

R E AT E T S

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BIS CUS I H

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“I was born and raised in Colombia where the combination of

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AND CRE

AM

guava and cheese has been a very desired snack among all generations. When I was a child I loved eating breads with guava and cheese and that flavor has always been engraved in my memory. A

couple of years ago, working at Hibiscus I remembered that part of

my childhood and I thought it would be a good idea to make some

cookies with this combination. I made them and I never thought they would love them. But since that day, I have not stopped mak-

ing them. The recipe is very easy, it has few ingredients, definitely guava and cream cheese are the protagonists, flour, butter, sugar, eggs, 15 minutes in the oven and enjoy!”

– Jamie Seija, Pastry Chef 326 Hibiscus St., Jupiter @hibiscusstreatery

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& BA

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GE KI A T T

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PHOTO BY LIBBY VISION

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“What everyone loves about our triple chocolate cookie is the rich

flavor derived from the three types of chocolate we use: white chocolate, milk chocolate and dark chocolate. [It’s] super deca-

dent yet surprisingly balanced thanks to the dark chocolate. And who doesn’t love crispy on the outside and soft and chewy on the inside!” – Anthony Moses, Executive Sous Chef

2000 PGA Blvd., Suite 5502, Palm Beach Gardens @stagekitchen

THE HACIENDA HACIENDA

Food

Art

Music

Culture Lorem ipsum

Community

The Food Issue

Gratitude Garden Farm

44 BUSINESS PROFILE

Humble Beginnings, Growing Pains and Fungiculture

BY DAVID ROLLAND • PHOTOS BY DUSTIN WRIGHT

G

ratitude Garden Farm started because of a stroke of awful

luck. The roots of it began when Joseph Chammas was diagnosed with colon and liver cancer. “It was stage 4, so it was not good,” Chammas told Atlantic Current magazine bluntly. Even worse,

Joseph’s late mother died from the same type of cancer. Besides using traditional medicine to heal himself, Joseph also decided to start growing his own organic food. >>

45

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“W

e went to a health center and learned how to grow

microgreens and sprouts. We started growing on the land around

our house in Deerfield. Then our neighbors wanted some of our food, too. Before we knew it, we ran out of room,” Joseph said.

As the cancer went into remission, Joseph decided to get even

more serious about organic farming. He bought a piece of prop-

erty in Loxahatchee Groves in 2013 that became Gratitude Garden

Farm. Gratitude also offers educational glamping retreats in their geodesic domes. During the stay, guests can take growing classes and practice yoga while enjoying meals using ingredients grown on that very land. But, Gratitude Garden Farm’s bread and butter

is being a working farm offering crops to farmer’s markets and restaurants. The unique crop that they ended up specializing in is mushrooms.

“We wanted something more challenging, so we got into mush-

rooms. I wish it had scared us away because it is so challenging,” Joseph joked. The foray into mushrooms started in 2014 when he

began a partnership with experienced mushroom farmer Claudio Gomez. The duo could both see that there were very few local growers filling the niche, so they went to work, ultimately growing nine different varieties including Italian oysters, black king trumpet and lion’s mane. >>

46 BUSINESS PROFILE

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48 BUSINESS PROFILE

There have been plenty of frustrating growing pains along the way. “So many things can go wrong with the timing and contami-

nation. The thing with mushrooms is you don’t know if something

went wrong until it’s too late. We’re selling to 120 restaurants and

all of a sudden there was a contamination, you have to cancel the orders, and start all over again,” Joseph said.

Their mushroom-growing process starts by mixing oak wood pel-

lets, organic soy pellets, water and added nutrients and bagging the mixture. They then go to the sterilizer where the bag gets ster-

ilized and cooked for around 24 hours. After the bags have cooled

in the sterilizer for another day, they get brought to the lab and inoculated with a mushroom variety. They sit in the dark in the colonizing room for two to three weeks before they’re finally ready

to go to the grow room to fruit. The results are well worth the hard work and patience in Joseph’s eyes.

“There are chefs that make incredible stuff. You can also just

sauté them with butter, onions and garlic, and they’ll taste delicious,” said Joseph, who is a believer in the medicinal qualities of

mushrooms, though he carefully states that neither mushrooms nor any other organic food are what cured his cancer. “The reishi

mushrooms are medicinal. They stop your body’s stress from at-

tacking itself. They help with anxiety, stress, sleep problems and respiratory illness.”

He appreciates the irony that the stress caused by the rigorous process of growing the mushrooms yields something that can alleviate other’s stresses.

gratitudegardenfarm.com @gratitudegardenfarm

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Wellness Wonders Learn about some of the ways that Gratitude Garden Farm’s most popular bounties can heal.

Lions Mane Mushroom

• May assist with neurological and cognitive function • May help with mental clarity, mood and focus • May help with cognitive diseases • Anti-inflammatory

Reishi Mushroom

• An adaptogen that may help with stress • May help boost your mood

• Supports your immune system • Anti-inflammatory

Turkey Tail Mushrooms

• Supports immune system

• Supports healthy gut health • Anti-inflammatory

Black Turmeric

• Anti-inflammatory

• May help with asthma • Anti-bacterial • Antioxidant

• Muscle relaxer

50 BUSINESS PROFILE

The Food Issue

T U O B N ’ C A T

S O C A T

At Atlantic Current, we’re all about hot button iss ues, which is why we’re addressing some must-t finally ry tacos. We respect you r right to choose flour or corn. We also recognize hard shells have their merits. We’re here not to judge, but to your decision-making pro guide cess. So, we’ve rallied som e of the com mu nit y’s favorite tacos and gotten to know why they’re favorites.

Taco Chula — Vegetarian Taco Some days it can be difficult to get all your veggies in.

The vegetarian taco at Taco Chula can help. It’s

packed with grilled peppers and onions, tomatoes and

PHOTO BY ROBBIE PATTON

avocado, along with refried beans, cotija cheese and topped with cilantro. And,

that can be conveniently found after this taco, you’ll surely deserve a treat cream shop. They have more than next door at Chulados, Taco Chula’s ice and paletas — ice pops, for the 30 flavors of homemade Mexican ice cream gringos.

reasons. It’s versatile and cus“The vegetarian taco is a favorite for many s. The vegetarian taco also appeals tomizable, packed with fresh ingredient incredibly delicious taco, even for to those seeking a healthier version but non-vegetarians.”

- Dahiana Lainfiesta, CFO

ens 10800 N. Military Trail, Palm Beach Gard tacochula.com @tacochula

52 TACO GUIDE

uerco P e d as it n ar C e d s o ac T — s Zipitio

Last year, Zipitios upgraded from Grandview Public

Market to a larger space in Industry Alley. Don’t worry, their Mesoamerican dishes hit just the same. One of

their best sellers, the Carnitas de Puerco, is a perfect

example of how culture inspires all their menu items.

PHOTO BY NIRIA PEREZ

that our families we needed to highlight a taco “We knew when we opened e in the State of Mither: carnitas. They originat love and eat when we get toge what you will find and although different than choacan where Niria is from us; the crispy edges, version feeds the foodie in in Zinapecuaro, Mich., our can’t beat the simplicity. cilantro and onions — you our house salsa verde, the a el alma (it will a Mexican Coca Cola y te cur Pair this with a cold beer or heal your soul).”

Owner - Ricky Perez, Chef and Co2676 Florida Ave., West Pal @zipitios

m Beach

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Kapow! — Shimoda Lobster Gyoza Tacos

This taco is a bit of a curve

ball, but trust us, you won’t be disappointed. Kapow!,

known for their Southeast

Asian cuisine, is constantly defying expectations with

their funky — and delicious — menu items. You may be

familiar with their Ahi Tuna Poke Gyoza Tacos, now

get ready to be introduced to their Shimoda Lobster Gyoza Tacos.

“These Tacos are one of

our favorite snacks so we

placed them on our recently PHOTO BY JULIA ROSE

modified menu for our

guests to enjoy as they were

frequently requested. We

let the star of the show, being the lobster, really shine by complementing its subtle flavor instead of masking it in a ton of sauce. We source the freshest

young North Atlantic Lobsters, which are cooked by simply steaming them

whole to retain all their natural flavors. We then pull the meat from the bodies and dress it lightly in an aji amarillo sauce that has a touch of coconut, heat and creaminess with a pinch of fresh scallion and daikon radish for

added crunch. We then fill our gyoza taco ‘shells,’ which are prepared fresh

daily with a bright and refreshing avocado and yuzu purée before generous-

ly stuffing each taco with our dressed lobster mixture. Lastly, we garnish each taco with chili threads, which have a very light hint of smokiness, leaving you craving the next bite!” -Angelo Arboleda, Culinary Director 519 Clematis St., West Palm Beach 402 Plaza Real, Boca Raton kapownoodlebar.com 54 TACO GUIDE

@kapownoodlebar

El Camino — Carnitas Tacos No matter which corner of Palm Beach County you call home, El Camino

is likely close at hand with their Mexican soul food. Everything is made in

house, with locally sourced ingredients. We got a peak into the intricacies of the Carnitas Tacos.

“Carnitas Tacos are a fan favorite for sure, as they pay homage to how they are traditionally done in Mexico. It’s prepared with corn tortillas dipped in manteca, topped with fundido cheese, and then toasted on the plancha. The main

ingredient is braised pork

shoulder that is cooked slow and low with orange slices,

chiles, and spices to pull out the full flavor of the meat.

The taco is then topped off

with serrano salsa, raw white onion, and cilantro to finish

off the dish. The combination of the toasted tortilla, melted cheese, full flavor of the

carnitas and then balanced

with the salsa is a home run

PHOTO BY EL CAMINO RESTAURANTS

for sure.

We pour this same type of love in all our tacos, and for sure regardless of

your preference we will have one of your favorite tacos on our list. We have

a wide selection for everyone, meat lovers, fish lovers, vegetable lovers, and regardless of preference, will have a favorite taco for you.”

- Francis Lake, VP of Operations, Modern Restaurant Group 700 S. Rosemary Ave. Suite 232 Floor 2, West Palm Beach 15 NE. Second Ave., Delray Beach

5377 Town Center Road Unit #100, Boca Raton elcaminofla.com @elcaminofla

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The Food Issue

Eat Local, Eat Social

56

PHOTOS BY ANNA MUCCI

Civil Society Introduces a Food Concept to Their Jupiter Location A gem of Abacoa in Jupiter, Civil Society Brewing has finally made

the illustrious decision to expand their menu to include bites that complement their craft brews with their new food concept, Eat Social.

After a whirlwind of a start (two years after they opened, they

were named No. 5 New Brewery in the World by Ratebeer.com and travelled the world for beer events), they’ve hunkered down

and focused on feeding — literally and figuratively— their local market.

Pizza, wings and beer — who would’ve thought they’d go together?

But really, we don’t mind that it’s a classic pairing. If anything, that’s exactly why we do like it — they gave us exactly what we want.

Owners Karl and Chris Volstad and Evan Miller knew what they

wanted, too, when they went looking for the perfect additions to their menu. Karl shared, “Food was always something we were

looking to add. We needed to find the right fit to complement the beer we are making. We were able to find that with Bradley Grace, who we hired as head chef. We were big fans of his food, and his ideas matched our concept.”

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The Food Issue

Bradley was the owner of the former butcher and sandwich shop,

For those of you in West Palm Beach wondering if Civil Society

pages of our magazine. Now, we get to welcome him back to our

can’t confirm anything, but the ellipses in Karl’s response when

Grace’s Fine Foods, before they sadly closed. They also graced the table and look forward to his creations.

will be adding food options at their location further south, we questioned about the idea left room for interpretation (and hope).

So far, bestselling pies include the Hot Pep (house tomato sauce,

1200 Town Center Drive, Unit 101, Jupiter

falo Chicken Pizza (buffalo cream sauce, fresh mozzarella, spicy

civilsocietybrewing.com

fresh mozzarella, crispy pepperoni and hot honey) and the Buf-

roasted chicken and blue cheese). The pizza and wings are baked in a brick oven and all sauces are housemade with the freshest ingredients.

The brick oven pizza feeds into the urban concept created by the

subway tile decor and concrete floor, but their house-made sauce and family ties lend more of a connectivity. A perfect combination, kind of like pizza and beer.

58

425 Kanuga Drive, West Palm Beach @civilsocietybrewing

We believe everyone deserves the exceptional.

Rapp Tropeano Group A Mother-Daughter Duo ISABELLA RAPP AND CRYSTAL TROPEANO RAPPTROPEANOGROUP@ONESOTHEBYSREALTY.COM 207.400.1767 (PREFERRED) 561.694.0058 (OFFICE)

The Food Issue

KITCHEN GIFT GUIDE

P H OTO S C O U RTE SY O F TI LIT

TILIT TILIT X Cambro Cup $19.00

Contra Chef Apron $92.00

TILIT X Cambro T-shirt $55.00

Supply Apron $45.00 tilitnyc.com

60 GIFT GUIDE

Ooni Pizza Ovens Ooni Volt 12 Electric Pizza Oven $999.00 ooni.com

P H OTO C O U RTE SY O F O O N I

Ember Mug 2 $149.95 Tumbler $199.95 ember.com

P H OTO S C O U RTE SY O F E M B E R TE C H N O LO G I E S, I N C. 61

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Assouline Château Life $105.00 assouline.com

P H OTO C O U RTE SY O F ASS O U LI N E

Graza “Drizzle” and “Sizzle” Extra Virgin Olive Oil $37.00 graza.co

62 GIFT GUIDE

P H OTO C O U RTE SY O F G RAZA

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2024 Photo Issue Submit your photos to info@theatlanticcurrent.com for a chance to be featured.

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Not a photographer? Leave your mark by advertising your business (which supports our local, free magazine).

Contact us at info@theatlanticcurrent.com or 561-449-2263 for advertising inquiries.

63