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MAY - JUNE 2015 • ISSUE 16

Barrel of Monksg Brewin El Jefe Luchador Boynton Beach Arts District

Seafood

S

AVIORS

Local restaurants that leave no doubt to the quality & freshness of their seafood

Jupiter to Fort Lauderdale theatlanticcurrent.com


dive dive

IN CONTENTS MAY.JUN 2015

8 8

17

Community The history of surfing in South Florida is extensive. Lucky for us, there’s now a museum dedicated to it’s roots right in Delray Beach.

17

Arts A walk through the Boynton Beach Arts District’s history and a chat with its’ founder.

22

Action Sports We sit down with local free surfer and longtime owner of Living Water Surf

22

School, Skeeter Zimmerman.

26

26

Rhythm From Country to Bluegrass to Celtic, Amber Leigh has got some range, but stays true to her roots.

30

Seafood Saviors Hope you’re hungry. In this issue we feature three of the best seafood spots around and learn what earns them that status.

37

Restaurant Bio Street style, minus the street. See why this spot is the “Jefe” of quick service

30

Mexican food.

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37

B  rewery Bio Barrel of Monks Brewing opened strong recently. See why patrons are already raving.

41 4 theatlanticcurrent.com


PUBLISHER & EDITOR Dustin Wright

❘❘

Dustin@theatlanticcurrent.com

ASSOCIATE EDITOR Danny Floyd

❘❘

Dan@theatlanticcurrent.com

PUBLICATION DESIGN ID Creative

AD DESIGN Ivana Martin Ian Jacobs

PHOTOGRAPHY Ben Hicks ❘❘ bocaratonphoto.com Jack Bates ❘❘ jackbatesphotography.com Nathan Hamler ❘❘ nathanhamlerphotography.com Carl Dawson ❘❘ livingexposure.com Jason Arnold ❘❘ jasonarnoldcollection.com Kelly Coulson ❘❘ kellycoulsonphotography.com

SENIOR WRITER Cash W. Lambert

WRITERS Doug Fairall Natalya Jones Tom Greene

ADVERTISING 561-383-0035 ext 101

❘❘

info@theatlanticcurrent.com

WEB MANAGER Trey Smedley This issue is dedicated to our former writer and friend Alex Rendon, who passed away suddenly this past March. We miss you Alex, and are forever grateful to have worked with you.

OUR CREDO

We believe in the power of local business partnerships and the support of our community. We believe coastal South Florida is one of the most desirable locations in the world, and we consider it a privilege to highlight and promote everything and everyone that exemplifies our lifestyle. The amount of local talent is immense, from professional athletes to world class chefs, artists, musicians, and entrepreneurs. This talent deserves recognition, and we make these people and what they do the cornerstone of our content at The Atlantic Current.

theatlanticcurrent

@atlanticcurrent

@atlanticcurrent

Copyright 2015 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.

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IN COMMUNITY NEWS & NOTEWORTHY

RIDING SURFING’S HISTORICAL WAVE IN PALM BEACH COUNTY Perseverance. Hard work. Pas-

given in 1940 and Dave made it

sion. When you put these things

available to us---it had a beat up

together and get the right guys

delaminated nose and about 25

behind something, whatever it is,

years ago we had it redone at Fox

most anything is possible. Surf-

Surfboards in Lake Worth”.

ers with nicknames like Spanky, Goofy Foot, Corky, and Dead Eye.

So, armed with thousands of his-

It’s how the Palm Beach County

torical surfing photos and a vintage

Surfing History Project went from

stick, a location for a museum was

a dream to becoming a reality.

the next challenge. “We did an event at the Historical Society back

According to Tom Warnke, a Trust-

in November and had about 450

ee for the project, he and a couple

people attend, and Delray Beach

of buds started talking up the idea

Mayor Cary Glickstein, who hap-

in 2008. “There were a couple of

pens to surf told everyone we need-

guys that had a lot of photos since

ed a home and one of the people in

we started surfing in the 1960’s

the crowd was Matt Gracey and he

and Fred Salmon, another Trustee

had a vacant gallery on U.S. 1, so

was aware of a real treasure of

thanks to the Mayor and Matt we

images, pictures that were actually

set up the museum there”.

taken by a Mr. M.E. Gruber who was a postman, not a professional

So, the historical wave was ridden

photographer. Anyhow, Mr. Gru-

all the way in, and Tom and the

ber enjoyed photographing surfers

people who put all this together

and he used a telephoto lens and

couldn’t be more stoked. “No

high speed film and he could fol-

place on the east coast of Florida

low focus well (this was way before

has a richer surfing tradition as

auto focus existed) and he had

Palm Beach County and preserv-

around 5000 photo transparencies;

ing our history and educating

Fred was put in charge of the ar-

everyone is very important.”

chive around 2007 and we got the images and had them digitized and

Please help support in whatever

preserved---now we knew we had

way you can by visiting the mu-

the beginnings of putting together

seum, spreading the word, or

a historical organization. But we

donating. For surfers, our roots

needed another component to pull

are deep in South Florida. To

everything together so we got a

have something like the Surf His-

Bob Simmons (“father of the

tory Museum to reflect that is

American surfboard”) balsa wood

very special and should not be

board that Dave Aaron had been

taken for granted.

For more information on the museum, tours, and special events visit www.surfhistoryproject.org or call 561-236-0155. Memberships available, see website for details. Hours: 11am-5pm Thursday-Saturday (Check Facebook for updates) 255 NE 6th Ave., Delray Beach (Northbound U.S. 1, 2 ½ blocks north of Atlantic Avenue

❰❰

8 theatlanticcurrent.com

See expanded interview with Tom Warnke on our website.


dive

IN EVENTS WHERE & WHEN G.Love

14

The Slackers @ Guanabanas

The Slackers from NYC hit the Guanabanas stage on May 14 to bring their brand of “Jamaican Rock ‘n Roll” to Jupiter. These guys have been around since ’91, and the crew at Guanabanas and Roots Music Productions are super stoked to have them. Show starts at 9pm….get there early and enjoy signature cocktails from Guanabana’s Liquid Kitchen!

MAY 1

First Friday Artwalk @ Delray Beach Center for the Arts @ Old School Square

Sidereal @ Guanabanas —Jupiter

Spred the Dub CD Release Party @ Funky Biscuit

Cinco De Mayo Fiesta @ Delray Beach Center for the Arts —Old School Square

3

Uproot Hootenanny @ Deck 84

Donnell Rawlings @ Palm Beach Improv

Bachaco

1-3

@ 5 de Mayo Fest —The Stage —Miami

SunFest

2

Amber Leigh Band

Jason Bonham’s Led Zeppelin Experience

@ Boston’s on the Beach —Delray

@ Hard Rock Live —Hollywood

10 theatlanticcurrent.com

6

Nitro Circus Live— Greatest Action Sports Show on the Planet @ BB&T

Ben Prestige

8

Jangle Leg Album Release David Spade

2nd Annual Studio Visit 429

@ Palm Beach Improv

@ Studio1016—WPB

Delray Beach Craft Beer Fest featuring 100+ craft beers and Spred the Dub

Bobby Lee Rogers @ Guanabanas

Uproot Hootananny @ Smoke BBQ—Delray

ZZ Top and Jeff Beck

7

Start Making Sense— Talking Heads Tribute

@ The Fillmore —Miami

@ Funky Biscuit

$wingin’ Utter$

@ Guanabanas (Happy Hour) —Jupiter

@ Vintage Tap

@ Guanabanas —Jupiter

Ryan Adams

Mike Mineo

@ Coral Sky Amphitheater

Suenalo

10

Kevin Hart: WHAT NOW TOUR @ American Airlines Arena

12

Minus the Bear

@ Respectable Street

@ Guanabanas —Jupiter

@ Culture Room —Ft. Lauderdale

7-12

9

14

@ Boston’s on the Beach —Delray

@ Guanabanas —Jupiter

Pompano Beach Saltwater Shootout Fishing Tournament

Amber Leigh

The Slackers

Pho


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IN EVENTS WHERE & WHEN

14-16

FINS Weekend— Golf—Fish—Party

15

Black Violin @ Vintage Tap

Kings of Chaos

Uproot Hootenanny

Juke

Saigon Kick

@ Village Pump

@ Vintage Tap

@ Funky Biscuit

Greenhouse Lounge

Todd Rundgren

@ Guanabanas

@ Culture Room —Ft. Lauderdale

Morris Day and The Time w/ Cameo

22

The Flying Balaika

28

Dirty Rotten Snake in the Grass, Jangle Leg, and Sawgrass Kin

@ Hard Rock Live

@ Vintage Tap

Strung Out

Steve Earl and the Dukes

@ Respectable Street

@ Culture Room

@ Vintage Tap

Unlimited Devotion

Devon Allman

@ Guanabanas —Jupiter

@ Funky Biscuit

4th Annual Food and Wine Pairings

16

Due South Brewing Co. 3 Year Anniversary Celebration Hackensaw Boys w/ special guests Uproot Hootenanny @ Funky Biscuit

JUNE

—Downtown WPB

Spred the Dub @ Boston’s on the Beach

Florida/Georgia Line

@ Pompano Beach Amphitheater

Spred the Dub @ Guanabanas

@ Guanabanas —Jupiter

Uproot Hootenanny

23

29

@ Boston’s on the Beach

@ Vintage Tap

Amber Leigh

@ Village Pump

Living Daylights

Earth, Wind, and Fire @ Fillmore —Miami

4

Colin Jost of Saturday Night Live

The Main Event— NKOTB with very special guests TLC and Nelly

@ Improv Palm Beach

@ BB&T

30

Amber Leigh Band

Uproot Hootenanny

@ Boston’s on the Beach

@ Village Pump

The Psychedelic Furs

5

29-31

@ Coral Sky Amphitheater

Uproot Hootenanny

2

@ Culture Room

Fusik

Uproot Hootenanny

@ Guanabanas —Jupiter

@ Kahuna —Deerfield Beach

@ Vintage Tap

31

Killbillies

The Natty Bo’s

Jupiter Wine and Food Festival

17

Goombay Sunday @ Papa’s Raw Bar —Lighthouse Point

John Fogarty @ Coral Sky Amphitheater

20

The Mighty Mystic @ Guanabanas —Jupiter

16

Due South Brewing Co. Three Year Anniversary Celebration Join the Due South crowd at the brewery in Boynton Beach and celebrate their 3 Year Anniversary on May 16 from noon till 8pm. There will be dozens of beers tapped that day with some very limited special treatment and barrel aged beers as well. Food trucks will be on site, no cover, and must be 21 to get in.

21

Fusik @ Vintage Tap

12 theatlanticcurrent.com

Brett Eldredge

Photo: Nathan Hamler

@ Guanabanas —Jupiter


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IN EVENTS

6

Third Eye Blind and Dashboard Confessional @ Bayfront Park Amphitheater —Miami

The New Orleans Suspects w/special guests Matt Farr Band @ Funky Biscuit

The People Upstairs @ Rhum Shack —Lake Worth

7

27 9

David Crosby @ Jackie Gleason Theater —Miamim

Resolution

@ Guanabanas—Jupiter

@ Guanabanas —Jupiter

19-21

27

@ Pompano Beach pier

Lauderdale Live 3 Day Music Festival

Extreme Kayak Fishing Summer Slam

14

20

@ Boston’s on the Beach —Delray

@ Guanabanas —Jupiter

15

21

Goombay Sunday

Elegant Mess

@ Revolution Live

@ Papa’s Raw Bar —Lighthouse Point

@ Rhum Shack —Lake Worth

11-15

Pompano Beach Saltwater Slam

@ Hard Live

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Ketchy Shuby

The Funky Nuggets

26

@ Guanabanas —Jupiter

Uproot Hootenanny

@ Coral Sky Amphitheater

@ Rhum Shack —Lake Worth

17

@ Village Pump

Dank

12

Train

Big City Dogs

Uproot Hootenanny

@ Guanabas —Jupiter

Jupiter Green and Artisan Market @ Deck 84

Extreme Kayak Fishing Summer Slam Series June 27 in Pompano Beach (at the Pier)

The final stretch of the 2015 Extreme Kayak Series is going down as anglers from all over the U.S. will descend on Pompano to compete for the Extreme Crown. For more info visit extremekayakfishingtournament.org

10

Photo: Jason Arnold

WHERE & WHEN

Huey Lewis and the News

Crazy Fingers

Charli XCX

16

Moska Project

The People Upstairs @ Brogues —Lake Worth

13

25

28

Gypsy Kings

Lana Del Rey Endless Summer Tour

@ Seminole Hard Rock

—Coral Sky Amphitheater

@ Coral Sky Amphitheater

@ Boston’s on the Beach —Delray

Def Lepperd w/ Styx and Tesla

Crazy Fingers


CURRENTS Innovators & entertainers that move our community

Artwork: The ActivistArtistA Bay Gates Project

ARTS ❘❘ ACTION SPORTS ❘❘ RHYTHM ❘❘ THE BITE

theatlanticcurrent.com 17


CURRENTS ARTS

BOYNTON BEACH ARTS DISTRICT

u

by Cash W. Lambert

nless someone pointed it out, you’d miss it completely. And even when

it was pointed out, you still might miss it. I almost did. Standing on the ground against a palm tree and underneath an overgrown bush is a single plank of wood. The paint is worn off and the letters are a bit whitewashed from the South Florida sun. Written in yellow and purple paint it reads: SUPPORT LOCAL ART. Rolando, wearing a nice white polo with blue (and perhaps fresh) paint streaked across the fabric is staring at the piece of wood, smiling. The noise of a passing car a few feet beside us snaps him out of a faraway place. “This was our first

just thinking about. That place is

its last box office stand, and Apple

sign,” he says, beaming.

here, 4 years ago. There were less

unveiled this weird concept

cars zipping by, and the buildings

called iCloud. But Rolando Chang

Walking me away from the road

we are standing in front of cer-

Barrero doesn’t remember the

and back into the heart of the

tainly didn’t have this color.

year by the top headlines. He remembers it as the time when

industrial area, Rolando spends the next hour painting the pic-

In 2011, Occupy Wall Street took

the Boynton Beach Arts District

ture of the faraway place he was

to the pavement, Harry Potter saw

came to life.

wake up, support the arts, captain your life, in nature nothing exists alone...these are all positive messages for community building. The murals are cohesive and independent pieces, but all tie in together.

18 theatlanticcurrent.com


“See that warehouse”? Rolando

round us. One is a realistic painting

era. Essentially, if you’ve seen war

hour ago, I turned onto the loop

says as we stride across the pave-

of a child holding flowers, with the

posters from that time, the Federal

road that the District sits on and

ment. He’s pointing to a rolling

inscription #teachthebabies. Next to

Art Project was the catalyst.

was immediately lost. There were

door on the far end of the indus-

it is a figure directly out of an early

trial section. “I started there in

90s cartoon show on Saturday

“I told artists to paint their style,

2011, and there was nothing else

morning, with the character hold-

but I wanted a positive commu-

but manufacturing in other ware-

ing a steering wheel. The caption

nity message,” he says. “We all sat

The only way to see the murals was

houses.”

reads “CAPTAIN YOUR LIFE”. And

down and discussed what the

to commit and pull into the area.

behind us is an abstract mural of

WPA stood for, and one of the

Besides the wind, we hear the

what looks to be a swordfish fleeing

ladies in the group, her grandfa-

But as it turns out, this is the

faint noise of I-95 traffic a few

the sea in a fantastic explosion of

ther actually created a master-

whole point.

blocks away.

blue and purple. It reads: “CATCH

piece sculpture during the time.”

no restaurants. No signs. No city parking. Only weeds. Metal. Rust.

“You were the first person who ever

YOUR DREAMS. Another shows a Previously, Rolando had a hand in

man staring at two separate roads.

Still scanning the murals, he re-

got lost coming here,” Rolando

the Pielsen Art District in Chicago

One is towards a bountiful tree, and

peats the phrases on the works:

laughs. “But the street here is a loop.

and knew what kind of vision and

the other is a road leading down a

“wake up, support the arts, captain

It’s contained. This isn’t somewhere

work it would take to create an-

hell-like path, burning with fire. It

your life, in nature nothing exists

you come and showcase and then

other district. To create a different

reads “CHOICE”.

alone...these are all positive mes-

leave with no follow up. Anyone

sages for community building. The

who has difficulty breaking into the

district. He began leasing other studios in the warehouse, and

“All of the walls are based on the

murals are cohesive and indepen-

arts can come here. I’ve sat down

eventually had his fingerprint on

WPA,” Rolando says as I continue

dent pieces, but all tie in together.”

with many people and educated

11 other spaces. Today, the major-

gazing.

the rolling doors to prove so. Now, the Boynton Beach Arts Dis-

them on how to polish their work Unless someone pointed it out,

and make it gallery ready. When

I find out later that the WPA was

you’d miss it completely. And even

people leave here they’re ready to

a Federal Art Project in the Post-

when it was pointed out, you still

go into a white wall gallery, if that’s

Depression and early World War II

might miss it. I almost did. Only an

what they want to do.”

ity are filled and have murals on

trict invites artists, musicians, poets and anyone else who wants to be a part of the creative think tank. Art walks and showcases are a monthly save the date. Rolando paints out of his own studio here, and now as the Director, his door is literally and figuratively always open. “Once I decided to start bringing people in, I made sure coding prohibited commercial establishments, so we can’t get the restaurants, the bars here.” “But doesn’t that bring in more people, and more revenue? I ask, stepping over cracks in the pavement. “You get cases where art galleries just aren’t selling. People come in to drink. They walk in, 10, 15 minutes later they walk out. They eat. They drink.” He shrugs his shoulders. “And you don’t want that, obviously?” He shakes his head and points to the rolling door murals that sur-

theatlanticcurrent.com 19


Currents

Artist profile

Justin Stephan’s

New School Works of Art

w

By Natalya Jones hen it comes down to

form of art, it requires intense

it, there are numerous

concentration, unique style and,

forms of art. From schol-

most importantly, adhering to

arly Monet-esque painting to

customer preference. For Justin

graffiti murals, this form of enter-

Stephan, tattoo artist and owner

tainment ranges from technique,

of A Stroke of Genius Tattoos in

colors used, and even preference.

Deerfield Beach, his background is all about art. “Originally I had

ways been an artist; drawing,

surrealistic style using bold col-

One can look at tattooing the

no interest in becoming a tattoo

painting, airbrushing, etc.

ors with a strong light source,” he

same way. A more permanent

artist,” he confessed. “I had al-

But tattooing never really

elaborated. “I have always had a

interested me. I saw tattoos

very cartoonish drawing style so

as biker tattoos, body art that

naturally, when I started tattoo-

would turn green from the

ing, I started drawing my tattoo

sun in a couple of years.”

designs in that similar style. I consider myself a well rounded

Justin moved to Orlando and start-

artist, meaning I can tattoo pretty

ed thorough research on tattoos,

much every style, but New School

such as inks and machines the

is definitely where I have the

artists were using. Through this, he

most fun, exaggerated features,

“discovered it was more of an art

bright colors; that sense that

form than those old biker tattoos I

they’re almost 3-D sometimes,

was seeing years before; the art-

it’s a lot of fun.”

work was more like paintings, the lines were cleaner and the colors

This Hard Rock Energy Pro Team

were brighter.” In downtown Or-

artist considers the art of tattooing

lando, Justin completed his ap-

both therapeutic and rewarding.

prenticeship at a shop named Built

“We get a lot of people who have

4 Speed Tattoo. After, he worked at

lost someone they loved who want

A Stroke of Genius Tattoos in Boca

to get an “In Memory Of” tattoo done, and you can tell that getting

I have always had a very cartoonish drawing style so naturally, when I started tattooing, I started drawing my tattoo designs in that similar style.

that tattoo is really helping them cope with what they’re going through,” he said. “But the fun for me is when you get to do a fun piece that I get to get into, and when it’s finished they stand up, and I get the ‘awesome!”’ and ‘it’s perfect!” and I’m tagged in Snapchat, Insta-

Raton for 5 years before opening A

gram, and Facebook photos before

Stroke of Genius Tattoos in Deer-

they walk out of the shop.” And that

field Beach with his business part-

feeling is probably worth more than

ner Rob Sures. As of now, it has

any money earned through his art.

been open for 5 months. In regards to his style, Stephan

Photo: Aurelius Ordway

20 theatlanticcurrent.com

considers it “New School.” “It’s a

For more of Justin Stephan’s artwork, follow him on Instagram @justinstephansogtattoo and his shop @SOGtattoosdb


Currents Q&A

Skeeter Zimmerman

How’d you first land Quiksilver as a sponsor? When I was like 13. I

Worst injuries surfing?

from home, surfing crappy waves on tour. Most of the waves they

got hooked up with the sales rep

stitches and stuff. The worst was

surf on the QS suck. So it’s a pretty

here and it kind of snowballed

the ACL tear.

heavy grind and there’s a lot of

from there. I met the east coast

really good surfers. So I opted just

team manager, Matt Kechele. I

How’d that happen? I was surfing

to go on photo trips and surf good

met him through surfing NSSA

Off The Wall on the North Shore

The struggle is real growing up surfing in South Florida. What was your experience like? Well, obviously

waves. My sponsors would pay for

contests up coast, and he got me

when I was probably like 21-22. That

most of the trips, and I would get

on the real program. It just kind

sucked…I was out of the water for

photo incentives for ads. It wasn’t a

of progressed from there.

like 6 months. I actually just recently

here you have to surf every time

lot of money, but back then I didn’t

there’s waves, even when it’s like

have many bills to pay, and could

Board of choice? Well everyone’s

there for a bachelor party. Oh I broke

knee high. What I’ve found is, if

at least make enough money to

gone a lot smaller with their

my hand in Puerto Rico for Matt

you can get good in the stuff we

fund the next adventure. I knew it

boards now. When I was 18 or

Oberman’s bachelor party (laughs).

have around here, when you get

was going to be a limited time, so

20 years old, we were all riding

on a real wave, you can really

I just did it for four or five years. I

6’1”s, and now my shortboard is

Music? I’m a classic rock guy

let loose and do a lot more. And

figured if I got into the fire depart-

like a 5’10”. Even in big surf. In

and lately I’ve been getting into

also just traveling. As a kid here,

ment I could still travel almost

Indo when it’s double overhead

country a little bit.

I was fortunate that my Dad lived

as much because our schedules

plus, we’re still riding 5’10”s.

in Hawaii. I got to travel there all

are so flexible — and that way I

These days I don’t really want to

Favorite local act? Uproot

summer when I was off school,

would have something to fall back

surf anything bigger than that.

Hootenanny.

so that was huge. Costa Rica, all

on. Retirement and all that kind

I’d rather surf double overhead

that kind of stuff when we were

of stuff. Most of the kids I grew up

perfection on my shortboard

How did the surf camp get started? I

kids. And that was before we

with weren’t thinking about that.

than deal with anything crazy.

started that when I was like 20 years

were all even going to Nicaragua,

Sometimes I regret it, but I didn’t

I’ve been riding Sharp Eye Surf-

old. I was on the phone with Matt

which is now like the new Costa

want to be 35 years old and be like

boards for a few years now, out of

Kechele one day, and I had been

Rica. So just traveling as much as

“Oh crap, now what?”

San Diego. He’s got a board called

helping him do the Quiksilver free

a Disco — I ride that around

surf camps all around the Southeast

Thoughts on the surf industry these days?

here. There’s the Disco Inferno

at the time. He was telling me that

Well the surfers are getting paid

which is a step up from there.

they wanted to sponsor a camp

Freesurfer and Owner of Living Water Surf School

— traveling all year, being away

I could and surfing every single day there were waves here.

I tore my

ACL, broke some ribs, a bunch of

broke my ribs in Panama. I was

Favorite surf spots? Indonesia has

a lot more, so that’s good. Compa-

the best waves I’ve ever surfed. I

nies are way more corporate, it’s

What pays the bills? The fire

were no camps down here (Boca)

mean I used to go to Hawaii and

all business now. The surfers are

department and surf camp. I

at the time — at all. The closest one

do all that stuff for years. I’ve

pro athletes, not just professional

used to commercial fish for like

was up in Jupiter. So I told him I

gone to the North Shore, Pipe-

surfers. They’re making big money,

10 years. I’ve been a firefighter

wanted to do it, and I just kind of

line — all that stuff. The waves

they take it seriously. I mean now-

for about 4 years now. Before

took the bull by the horns — went

there are amazing, but Indo is

adays, I probably would have given

that I would do my surf camps

and talked with the city, printed a

just so perfect, and much less

it a go, just because there’s a lot

in the summer then the rest of

bunch of flyers, all that. The first

consequence. I’m definitely going

more opportunity now then there

the year I would travel, surf and

year started out small and now

again this year. Can’t wait.

was. Back when I was competing,

fish. I just stopped commercial

it’s been ten years. Now I’ve taught

you had the top guys that were

fishing when I joined the fire

thousands of kids how to surf, it’s

How far did you take competing growing up? I honestly hated

making really good money, then

department.

pretty cool. It’s definitely a lot bigger

competing. I would get stressed

barely making anything. It’s kind

out, nervous, and never did great in competition. I won a couple

down in South Florida, and there

there were a ton of guys that were

than I ever thought it would be.

of a bummer, because the soul of

Best waves you’ve surfed in South Florida? There’s been a lot of

What’s your favorite part about it? Just

it is kind of gone, but I think it’s

good days, but one of them that

watching the kids surf for the first

pro-ams like the Jupiter Fall Clas-

good that the athletes are making

stands out most recently was

time and getting stoked. Watching

sic and a Quiksilver skins contest

more money, companies are doing

Sandy. I was at an undisclosed

them catch on… Some of them I’m

in Jacksonville, but those are the

pretty well, there’s more job op-

location with my ski. Me and

seeing out in the water now — kids

only pro events that I won. As an

portunities. A lot of the companies

Wesley Desouza. And we basi-

I taught when they were 6-7 years

amateur I did pretty good. I went

had to weather the storm with the

cally just got barreled for like

old. Now they’re 15-16 and ripping.

to nationals every year, but I never

economy, but everyone seems to be

eight hours one day, every single

made the final. As far as the WQS,

doing a lot better now. I don’t have

wave. It was unbelievable. Like a

How’d you first start surfing? I was

I never did it. My friends were

anything against the surf industry,

surf trip for sure. And that was

born here and my family moved out

doing it, and it was such a grind

that’s for sure.

right here locally.

to Hawaii was I was 6, and that’s

22 theatlanticcurrent.com


when I started. My dad wanted to

raise us there — he wanted to surf

There’s been a lot of good days, but one of them that stands out most recently was Sandy. I was at an undisclosed location with my ski. Me and Wesley Desouza. And we basically just got barreled for like eight hours one day, every single wave. It was unbelievable. Like a surf trip for sure. And that was right here locally.

and raise us around the ocean. It was pretty cool.

Who inspired your surfing the most? My family lived in Kona, so I was always a big Shane Dorian fan

when I was a kid. Obviously Kelly. Really just growing up with my friends — pushing each other. Every time we would go surfing it was like a competition. That’s really what pushed me the most is just surfing with my friends.

You ever been mistaken for Kelly Slater with the bald head and Quiksilver sticker? When I was in Indonesia all of the local kids were calling me that. I don’t think that’s who they thought I was, I think they were just making fun of me (laughs). But not really, because he’s way way better than me and he’s regular foot and I’m goofy foot.

Walk into a bar after a long day at work, what do you order? Well today it’s Sweetwater. I’m kind of a rum and beer drinker for the most part.

Top food spots? Gotta go with Whale’s Rib and Papa’s Raw Bar. The owner Troy (Papa’s Raw Bar) is a friend of mine and his kids come to my surf camp so I go in there all the time. Super good food.

What do you order? I’ll get the sushi at Raw Bar and the blackened dolphin Key West at Whale’s Rib.

Something you regretted later but made a good story? Oh God… One time me, Oberman and Wesley all dressed like drag queens for Halloween and went to downtown Ft. Lauderdale. And we’re like dancing around…totally playing the part. Somebody took a picture and it ended up in ESM Magazine (laughs).

Photo: Ben Hicks theatlanticcurrent.com 23


CURRENTS Q&A

Taylor Buczynski 24 theatlanticcurrent.com

Photo: Chelsea Erwin


CURRENTS

RHYTHM

Tuning Up With

AMBER LEIGH

o

Ok, so we figured there must be a good reason why lifelong local musical

artist and fiddler Amber Leigh failed to show up for our scheduled interview early one morning and we were right----a surprise (and BIG) 3-0 birthday bash the preceding night might have been the culprit. “Oh my goodness---don’t ask” a laughing Amber confessed, and that was the only dirt we could get. If you haven’t heard the latest CD from Amber and her band, “Make (You) Believe” download it from iTunes (or purchase from her website), crack open a coldie, and get ready for some toe tappin’ (or shoe stompin’). It’s outstanding, and most all of it is instrumental. “When we play live we do a lot of instrumental, and about 10-12 years ago we started incorporating Celtic and Irish even though we are a country band, and every time we’d do a Celtic song, wherever we were, everyone loved it---it’s fun and happy music and started to

‘Kashmir’”. Gotta love some Led

Amber and her band gives us

According to Amber, the next al-

become a staple in our live show”,

Zep in a fiddle song!!

more than awesome music; they

bum will be back to pop/country,

also give very generously to the

with a release date to be an-

Amber explained. A nice surprise, “Devil Went Down To Georgia”

The emergence of bands like Up-

community and those in need.

nounced later. But don’t worry

made the cut and concludes the

root Hootenanny and artists like

“Well, my big thing is animals

instrumental fans. “We have

CD. What we didn’t expect is a few

Amber Leigh is reshaping the mu-

and shelters. In fact there’s going

enough material to do another

bars of “Kashmir” from Led Zep-

sic scene in south Florida and

to be an all day concert in Delray

instrumental album so we’ll prob-

pelin in the middle of the song.

Amber believes she knows the

later this year and the money

ably alternate back and forth;

“Yeah, that came from a previous

reason. “I think around here peo-

raised will go to help rescues;

country/pop then instrumental.

idea—my Dad, who has been play-

ple are open to all kinds of music.

everyone will be able to bring

We’ll probably release a couple of

ing guitar in the band forever……

When we tour in the Midwest for

their dogs so it’ll be a big doggie

singles over the Summer and then

we do this dueling banjo thing and

example we do mostly country

day. We do lots of concerts to

maybe a few more in the Fall”.

he tries to outplay me and I try to

and less instrumental---it’s such a

support The Wounded Warriors

outplay him and he would throw

melting pot of people around here

Project, and every time they call

in “Smoke on the Water” by Deep

anyway and people just like to

on us we do everything we can to

To purchase CD’s and to get latest tour schedule visit www.amberleigh.com

Purple and I would follow that with

hear good music.”

help out”.

CD’s can be downloaded on iTunes Photo: Silvio Richetto

❰❰

26 theatlanticcurrent.com

Expanded Interview with Amber can be found on our website


IN

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CURRENTS

THE BITE outside of the reef you’ll catch mutton snappers (90-150 feet) and on top of the reef you tend to catch mangrove snapper. All these fish can be caught while drifting using a guppy rig, a bottom rig, or a triple hook with ballyhoo, a whole squid or sardine. Or, you can anchor and chum and get the snapper schools back behind the boat. The ballyhoo and pilchards and goggle eyes will come and you can bring some of those in and live bait them and put them back out either on your riggers or by themselves. This past week we had a tournament in Boyn-

m

Photo: Jason Arnold

ton and one boat did what I just referred to and they caught 16 sailfish that came

ay and

one of the most popular

½ hour period and these

reef for 300-400 yards, it’ll

up the chum line at one

June is one

things for tourists and

fish were 10-30 pounds.

start going down to 60-100

time while they were trying

of my fa-

local anglers to do. These

feet or the backside edge of

to catch kingfish — it was a

vorite times of the year. I

fish can be caught on a fly

Offshore, the dolphin

the reef. There we catch

kingfish tournament but

grew up snook fishing all

rod, a plug rod, or a spin-

should be here full bore—

yellow tail going up and

they couldn’t keep the sail-

my life and we’re at the

ning rod. Having jacks,

the school size will be 3-6

down the reef and on the

fish off their line.

start of that season now.

tarpon, and barracuda up

pounds and you’ll find

You can literally go out

to 30 pounds mixed in

some schools that got here

Also, because we now have

any time of day and guar-

with the snook is quite

a little earlier in the 8-15

long days and calm oceans

antee yourself all the fish

common. Last May in

pound range and occasion-

you want to catch, so it’s a

Palm Beach inlet I went

ally you’ll find the 30-50

good time to have your

fishing with a buddy of

pounders. Mixed in will be

friends down from up

mine and 2 golf pros

wahoo averaging 15-30

north. With the rainy sea-

(Andy Bean and Brad Bry-

pounds with the occasional

son approaching they start

ant). After 3 ½ hours, An-

50 pounder. With longer

dumping all the spillway

dy’s sitting on the side of

days and calmer waters, we

canals and that flushes all

the boat, and he’s got a live

like to go out to our reef

the snook out into the

bait on a 3 foot leader and

along the coast. When you

mouth of the inlets and

I told him “Andy, if you

run offshore out of the inlet

into the ocean. So on any

don’t get your bait on the

it goes to 45 then to 60 feet

given morning, at the start

bottom you’re not going to

and you’ll be on the inside

of the outgoing tide you

get a bite” and he said

of the reef which is all sand

can go to any inlet and fish

“That’s what I’m afraid

and you’ll see a jump, what

artificials and catch all the

of…..I can’t catch another

we refer to as the top of the

snook you want — always

one!”. We caught 87 in a 3

reef. As you go across this

TOM’S TIPS

28 theatlanticcurrent.com

SNOOK. Can be caught around any bridge or inlet, live bait like pilchards or artificials; full high tide starting out, meaning first hour

GETTING READY TO BUY A ROD AND REEL? It’s important that you get the right rig, right line, and right gear in your tackle box. Visit Custom Rod and Reel and get expert, local advice. Call, email, or stop by. 954-781-5600 1835 NE 25th St., Lighthouse Point anreels@bellsouth.net www.antiquereels.com

YELLOWTAIL SNAPPER. Set up a chum line anywhere in 45-60 feet of water, we use 2 rigs; a guppy rig with the sinker on the bottom and 2 hooks out the side, or a small lead with a strip bait or a silverside minnow and just float it back in the current

we go out to 1500-1800 feet, we’ll put a bait down on the bottom, with a big squid or a bonita belly or dolphin belly and the swordfish will bite very, very good. Nighttime, you go back out and go a little shallower to 1500 feet, what is called “the 50 line” and it’s quite common to get swordfish in the 60300 pound range. Tight lines and good fishin’!

By Tom Greene

KINGFISH. Catch on a downrigger or a planer with a long leader in using a mylar Sea Witch-type skirt over the top of a strip bait, no leader straight mono to the hook, and troll in 60, 90, 120 feet


30 theatlanticcurrent.com

Papa’s Raw Bar Photos: Ben Hicks


Seafood

Saviors Sometimes it’s hard to separate the sushi from the sardines, but these spots leave no doubt to the quality and freshness of their seafood.

There are only so many places that do things right when it comes to seafood in our region. While there are definitely others out there that can bring great quality seafood, these are a few standouts in a sea of hungry competitors. The spots featured here don’t hide behind fancy sauces or complex seasonings. They let their fresh, top of the line seafood do the talking, and allow additional ingredients to compliment them from there. We tried a few dishes at each place, and it was all amazing. There’s no favorites, no special rankings, because each place has its’ own reasons for being great at what they do. What do they have in common besides great vibes, amazing seafood, and attention to detail? All fish are purchased whole, and fresh. No pre filleted fish going on here. Top that off with great chefs, creative minds, and a friendly atmosphere — and you’ve got a recipe for success.

Papa’s Raw Bar Papa’s Raw Bar is a local spot

because it’s too busy in season.

through and through. Their mot-

The touristy people don’t want

to, “Eat, Drink, and Be Local” says

to wait. So they would come and

it all. And if you don’t want to do

see a 45 minute wait and would

all three of those things, you’re

leave. So we thought ‘Let’s open

probably in the wrong spot. They

up a hangout’. It was supposed to

just hit their one year anniver-

be a wine and oyster bar and a

sary, and things are booming.

big catering room, which is the

Being under the same ownership

Bimini Room. And then we

as Papa Hughie’s Seafood World,

went on to open up and…

open since 1976, doesn’t hurt the

it just caught fire. At

cause either.

first everyone wanted to see the same

On why they opened Papa’s Raw

menu as next door,

Bar, owner Troy Ganter ex-

then we threw

plained “Some of the locals don’t

out some different

come (to Papa Hughie’s Seafood

stuff from fried rice

World) until the summer time,

to sushi, grilled oysters,

theatlanticcurrent.com 31


wings, quesadillas — we have

— two with blackened shrimp

everything here. That’s when it

and one with panko crusted fresh

really distinguished itself as its

fish. They’re all topped with Geor-

own restaurant.”

gia peach salsa, shredded cabbage and chipotle mayo. After

As for where their food is

a quick bite of those it was time

sourced, Troy told us that they

for Chef Tabo’s ala carte Sashimi

in fact have their “own stone

Platter which came with salmon

crab and conch production that’s

and ahi served on ice — awesome

mainly coming out of the Baha-

presentation and tasted as good

mas and the Florida Keys. We buy

as it looked.

only whole fish. We want to see the eye color and the bloodline.

Next came the #1 seller, Skip’s

We don’t buy anything filleted,

Wahoo Style Ceviche. After one

and most of it’s all local fish.”

bite it’s easy to understand what the fuss is about. The fish is super

One of the first things you’ll notice

fresh, and comes with a Japanese

at Papa’s is the decor along the

dressing, sirachi, and choice of

walls that puts off the perfect

kimchee or seaweed salad.

Guanabanas

coastal South Florida vibe. From the “Live Bait” sign to the Custom Rod

Last was the grand finale — a

Guanabanas is in a league of

We start to chat about how some

and Reel dartboard, it’s all there

platter that consisted of Lenny’s

its own when it comes to South

other seafood restaurants go

to make you feel right at home. If

Lobster Bomb served with two of

Florida restaurants. It’s one thing

about their biz. Jon and Vinny ex-

that doesn’t make you cozy, hope-

AK’s Red Dragon rolls, one topped

to serve 100% locally sourced

plained to me how seafood comes

fully 110+ craft beers, outstanding

with ahi. The roll comes with

seafood, but it’s a whole other

in from other countries, which

seafood, great wine selection and

shrimp tempura, cream cheese,

ballgame when serving a restau-

translates into several days from

friendly staff will do the trick.

avocado, asparagus, and crispy

rant that can seat approximately

when the fish comes out of the

flakes. What is sure to turn heads

300 people and is six tenths of an

water. With travel time, customs,

is the Lobster Bomb. Served in a

beer and wine behind the bar is

martini glass comes lobster tem-

Pat O’Connor. Back in the kitchen

pura, lettuce, cucumber, avocado,

you’ll find Matt Mecca, who’s

topped with “bomb sauces” with

making everything from Lobster

the shell from which it came

Fried Rice to Fish Tacos made

alongside.

I always come back to the Classic Fried Shrimp. Because when it comes down to it, it’s the simplicity of food that I’ve always loved.

with today’s fresh catch. Stroll out

Slinging a cornucopia of excellent

to the sushi bar and you’re likely

South Florida can be very sea-

acre in size. Top that off with the

etc. this can result in fish that’s

to see Chef Tabo, who is working

sonal, and some businesses live

fact that all fish are purchased

being served almost twenty days

side by side with his son Hugo,

and die by the tourist dollar. That

whole, and filleted on site. It’s

after it’s caught. I was told that

crafting delicious and unique

said, it’s always great to see a

“beautiful, organized chaos” as

it’s very common for fish to come

rolls and platters that truly allow

bar and restaurant come around

Chef Vinny put it.

to Florida from South America,

the quality of the fish to shine.

that’s 100% catered to locals. And

and fish from Florida to go up

whether you’re in that category

Before we got to the three

north. It seemed obvious to Jon

Being served first are the self

or not, we guarantee you’ll love

dishes that were served, we

to put a stop to that trend, and

dubbed “Most Interesting” tacos

this place.

took a step next door to where

source 100% of their seafood

the behind the scenes magic hap-

from Florida, resulting in fish be-

pens. What owner Jon Sullivan

ing served that’s only three or so

referred to as “The Ant Colony”

days out of the water, sometimes

is a full on production starting at

even hours. This is an extremely

7am every day— getting whole

difficult task given the size of

fish ready to cook. Jon then walks

their restaurant and the amount

me over to “the board,” which is

of seafood they go through. Chef

the math behind getting fresh,

Vinny said they’re currently

local fish in daily and serving

going through “about two tons of

them as close to the time they left

seafood per week.” To source all

the water as possible. Even after

of this from the state of Florida

some explanation, I still couldn’t

can be insane for some, but for

understand it. That doesn’t mat-

Jon and his team, is standard.

ter. What does matter is these

32 theatlanticcurrent.com

guys have their operation down

As we walked back to our table,

to a science.

I asked Chef Vinny about his fa-


Guanabanas Photos: Jack Bates

theatlanticcurrent.com 33


vorite things to eat at Guanabanas.

it’s served with Queso Anejo

He said “I have a couple that I float,

dressing” Vinny said.

but the one that I always come back to is the Classic Fried Shrimp.

Before we left, I wanted to

Because when it comes down to it,

get Vinny’s take on what sets

it’s the simplicity of food that I’ve

them apart from other seafood

always loved. There’s nothing fancy

establishments. “The fact that

to it, no special sauces, lightly deep

we source 100% from Florida.

fried — so you’re getting the flavor

There isn’t another restaurant

and the taste of the shrimp, and

that I know of that does what

that’s what really draws me back to

we do. We’re part of a 1%, es-

it. I love everything here, but if I’m

pecially on a larger scale — the

in here having dinner, every other

volume that we produce here.

time I’m getting that.” Enough said.

People aren’t doing that. People

That’s the first one we tried, and

cut corners. They’re buying

Vinny nailed it. Their take on a

frozen product, product that’s

Southern Classic, lightly fried, with

imported, because it’s easy. The

fresh Florida Atlantic shrimp.

fact that we source this stuff locally, the fact that I talk to

Second was the Macadamia &

fisherman every single day —

Coconut Encrusted Yellowtail. Ac-

before I come here and after

cording to Vinny, “It’s a nice blend

I leave. We have locations to

of toasted macadamia and coconut,

source from right here locally, up

lightly sautéed. Served with a

in the Cape, Jacksonville, Miami,

mango pineapple salsa. Nice, fresh,

Keys, around to Naples, Fort My-

made every single day. We get yel-

ers, Sanibel Island, all the way

lowtail sourced out of Miami — just

up to Tampa and Tarpon Springs.

came out of the water about a day

So if there’s a storm on the east

ago. And that’s a local favorite.”

coast of Florida, I can call the west coast, and vice versa. It’s

Last but certainly not least was

just a beautiful, organized chaos

the “Avocado Bacon Mango Salad.

that all comes together every

This is our signature salad, and

single week. I’m fortunate to be

you can add anything you want to

a part of it. I’ve got an absolutely,

it. It is the best selling, one of the

100% badass crew. My staff is

most vibrant and delicious salads

diehard, and without them I

we have. Hydroponic Boston Bib

wouldn’t be half as good as I am.

— it’s layered with Casa Blanca

We get to do fun stuff like this

cheese, little bit of crumbled ba-

(interview and photoshoot) but

con, fresh sliced mangos, avocado,

without these guys in the window

and we topped it today with black-

and the people surrounding me,

ened yellowtail snapper. Then

it just wouldn’t work.”

Leftovers If you have been to Leftovers,

We arrived at Leftovers just

you’ve probably been to Food

before noon, and the place was

Shack, Mike Moir’s first establish-

already packed. Not long after, a

ment. Mike had no problem

guitar wielding singer walked in

rattling off the exact date of Food

for a lunchtime set. The atmo-

Shack’s opening, January 24, 2002.

sphere was great. Friendly and

About five years later, it was time

inviting. One of the first things

for Leftovers. A chef first, Mike said

that got my attention was the

“It was a dream, and I was working

great selection of craft beer on

my way towards that my whole

tap. But that’s not what we’re

career. That’s all I ever dreamed of

here for. We came to Leftovers

— owning my own place.”

for one thing: the seafood. Chef

34 theatlanticcurrent.com


do a lot of live music here with

specific craft beer, and one with a

all local artists. They can expect

white wine.

fresh food, prepared simply. I would definitely recommend the

First up was the Pad Thai with

tuna roll, sweet potato encrusted

shrimp, Chef Drew’s favorite thing

fish for any first timers and go

on the menu right now, paired

for a creme brûlée cheesecake

with a Mohua Sauvignon Blanc.

or our raspberry key lime pie

Made from scratch, the Pad Thai

for dessert. That’s kind of like a

is served with scallions, carrots,

standard meal. That would be a

mushrooms, peanuts and broccoli

‘Welcome to Little Moir’s, this is

topped with a fried egg in a tama-

what we are’. That’s a good start,

rind ginger sauce. Everything

then you can go down the chain

blended together perfectly and

from there.”

you could tell all of the ingredients were super fresh — probably

As for the menu, it “gets written

the best pad thai I’ve ever had.

by two different kitchen teams. Next up was the Grilled Calamari

Good service — friendly, prompt, and casual right out the gate. We do a lot of live music here with all local artists. They can expect fresh food, prepared simply.

Steak Gyro paired with a Cigar City Jai Alai. Grilled squid in a gyro? Not going to lie, I thought the only way to have good tasting squid was if it was deep fried — rookie mistake. It was delicious. The calamari wasn’t too chewy at all, but still had a nice snap when

The morning and the night guys

biting into it. Other ingredients

come in, grab a clipboard, they

included roasted peppers, feta,

see what they have started, write

cucumber, red onion, pepperon-

down a list of ingredients we have

cini, and a fire roasted tomato-

here to use, then start banging out

lemon sauce. Whether you like

a menu. I don’t make any of the

calamari or not, you’ll love this.

menus, whoever is working those shifts will. Drew and I have been

The third dish was the Doctor’s

working together 18 years, and

Orders Salad, one of the more

we inspire these guys to come up

popular items on the menu. This

with it. A lot of the guys and girls

version was served with Tandoori

in the kitchen — we have deep

Swordfish, with other ingredients

roots with them — 15 years plus.

including spinach, kale, shaved

So we all know each other, we all

broccoli, toasted almonds, pump-

jive off each other. It’s just simple.

kin seeds, golden raisins, red

It’s easy. Because they’re all fully

onions, tomato, berries, carrots

creative and submerged in the

and a cucumber roasted shallot

menu.” Mike explains.

dressing. Paired with a Wynwood Magic City Pale Ale on Nitro, and

This style of creating a menu

it was indeed just what the doctor

makes things a little more dynam-

ordered.

ic than usual. Each chef’s name is written on the top, to show you

Mike Moir has cooked in all

who’s working that shift. “There

kinds of restaurants throughout

are customers that eat here 5, 6, 7

his career. When discussing some

Drew Shimkus greeted us at the

While this was being prepped, I

times a week, and they can tell you

higher end places he worked in,

bar, and we discussed a few of

sat down with Mike to chat. My

who’s cooking and what to order”

Mike put it simply that he wanted

his favorite items currently on

first question was “What can first

according to Mike.

to implement the “same edu-

the menu. He ended up settling

timers expect coming to Left-

on the Pad Thai with shrimp,

overs? Any recommendations?”

Before I knew it, it was time to in-

concept, along with a creative

Grilled Calamari Steak Gyro, and

With no hesitation, Mike said

dulge in the three items prepared

staff, fully embodies Leftovers as

the Doctor’s Orders Salad with

“Good service — friendly, prompt,

by Chef Drew. Bartender George

a restaurant, and of course their

Tandoori Swordfish.

and casual right out the gate. We

Raboni paired each dish with a

original spot, Food Shack.

Leftovers Photos: Jack Bates

cated food, but in t-shirts.” That

theatlanticcurrent.com 35


MUNCH A taste of our local food culture

RESTAURANT BIO

[EL JEFE LUCHADOR[

Authentic, street style Mexican minus the street.

w

alk into El Jefe

Luchador, and

one of the first

By Dustin Wright If you’re like many first time customers, you’ve been to Evan David and

thing’s you’ll notice is the

Mike Saperstein’s first es-

Mexican wrestling masks

tablishment, Charm City

hanging on the wall. As

Burger. Based off that ex-

you approach the counter,

perience, you’re expecting

your eyes will probably

something delicious, with a

wander to the old school

unique twist. You’d be cor-

posters tiled as wallpaper.

rect in that assumption.

The theme is evident, but once you smell what’s

After your order is

cooking, your attention

placed, you may notice

reverts back to the reason

the customized comics

you came in the first place.

drawn by E&M Munch-

Photots: Kelly Coulson

theatlanticcurrent.com 37


MUNCH

RESTAURANT BIO

I asked Evan, why street style? “Street style was always our favorite. From there we researched the ies’ in house artist, Adam

authentic style. We don’t

Sheetz. The time and ef-

know any place that does

fort put into the styling of

it the way Chef Saperstein

El Jefe is apparent. But

does it.” And if you take a

before we dive into some

peek through the kitchen

of the top menu items, it’s

window, you’ll see Al

important to know where

Pastor on a spit, just

this concept came about.

like Evan saw back in Argentina.

Before El Jefe Luchador was ever a blip on the

When it came to forming

radar, Evan explained

the menu, Adam Sheetz

that he and Mike “would

ran with the concept of

always venture off and

each item having its own

look for interesting, au-

wrestling character. Some

thentic Mexican places.

are actual Mexican wres-

It turned into a hobby of

tlers, like the Blue Demon,

ours. Random hole in the

and others were crafted

trucks — always looking for the most authentic stuff we could find all over South Florida.” It wasn’t until later that

by the team at E&M.

Street style was always our favorite. From there we researched the authentic style. We don’t know any place that does it the way Chef Saperstein does it.

walls, dives, taco stands,

the idea began to blossom.

Such as “El Colonel,” a taco that’s made with Southern “OG” Recipe Fried Chicken, pickled onion, salsa fresca, and queso Americano.

Evan told us he “was down

At the time, Evan and

parent passion for au-

years during their search

I’ve had almost every-

in Palermo Solo, Argentina.

Mike were starting to talk

thentic Mexican food, the

for the best authentic Mex-

thing on the menu, but to

There was this really great

about their next restau-

choice of which direction

ican food. Why Mexican

get a refresher, we came

spot that had al pastor

rant. They wanted to ex-

to go seemed obvious.

wrestlers? “We felt like it

back to try about nine

(pork) on a spit, and I be-

pand on the quick service

was playful and could fit in

different tacos, a salad,

came obsessed, because

concept that they had

From there, they took bits

well with our style” Evan

nachos, quesadillas, and

Mike and I could never

mastered with Charm City

and pieces from everything

said. Take one step inside

a torta. Out of all that it’s

find it like that.”

Burger. Due to their ap-

they had learned over the

and you’re sure to agree.

tough to stay away from

38 theatlanticcurrent.com


the Charm City Taco: a burger blend with queso sauce, LTO, double decker soft and hard shell with melted cheese, and of course their signature Charm Sauce. The aforementioned Blue Demon was a hit, which included crispy Mahi, cabbage slaw, citrus crema, and diced tomatoes. If you’re looking to nix the carbs, their Salad El Jardinero is another house favorite. This bowl comes with Romaine hearts, pico de gallo, guacamole, roasted corn, queso fresco, crispy tortilla strips and a chili lime vinaigrette. Still sound like fast food? El Jefe Luchador quickly became a hit, and as the crew continued to perfect their newly found venture, investors and patrons alike were already seeing the possibilities of expansion. Wanting to maintain quality control, E&M made a choice to remain with the one location, and potentially look to expand on their own. The second spot appeared in the Boca Towncenter of all places. Evan said “They approached us, and we thought it would be another good avenue in the market. It’s a little more mainstream, but would bring our brand to people that wouldn’t potentially know about us otherwise.” Now when my girlfriend asks me to go to the mall, I can play the awesome boyfriend card, but it’s really so I can hit up El Jefe. For that, I thank you.

theatlanticcurrent.com 39


SCENE ➼

Nightlife, events and more

BREWERY BIO ❘❘ SNAPS

[BARREL OF MONKS[

Brings the Belgians to South Florida By Doug Fairall

It all started with Europe.

t

The country of Belgium, to be precise. Almost ten years ago,

Bill McFee, his wife Maria, and friend Keith DeLoach found themselves 4,600 miles away from home in a world where dozens of beer styles were common, including those brewed by Catholic monks. This was an eye opening experience, which showed them an incredibly different take on beer from what was available in South Florida at the time.

Photos: Ben Hicks

theatlanticcurrent.com 41


SCENE

➼BREWERY BIO “We travelled over there

Then, around 2007, Bill,

has set this particular

several times,” DeLoach

Matt, and Keith moved into

brewery apart from the

reminisced, as he, head

the realm of homebrewing,

rest is their sole focus on

brewer Kevin Abbott, and

skipping the usual extract

a singular niche of beer

lab director Matt Saady sat

phase and diving head first

styles: those originating

huddled at a conference

into all grain brewing.

from Belgium.

table in the upstairs offices

Eight years later, and all

of their brand new Boca

of that work brewing at

It’s a sign of the times that

Raton brewery, Barrel of

home and perfecting reci-

there can be breweries

Monks. “At the time, it was

pes has come to a pinnacle

that focus on just one

really hard to get those

in Barrel of Monks.

thing, but it shouldn’t be surprising. The ability to

beers here. Now, they’re all over the place. We were

The brewery opened at

specialize shows that the

spending [a lot] of money

the end of March on a

consumer base has

having that stuff shipped

section of Roger’s Circle in

reached a level of educa-

over here… $300-$500

northern Boca Raton to

tion that allows for it.

dollars for shipping.”

incredible fanfare. What “The idea of becoming a brewery that tried to do

everything and was ev-

The idea of becoming a brewery that tried to do everything and was everything to everyone is not appealing to us.

erything to everyone is

not appealing to us,” Matt Saady shared. In order to facilitate this endeavor, the team has built one of the most mod-

THE USUAL SUSPECTS SINGEL

DUBBEL

TRIPEL

QUAD

“Single En Brugge” Style: Singel ❘ 4.5% ABV IBU: 20

“Abbey Terno” Style: Dubbel ❘ 7.5% ABV IBU: 24

“Three Fates” Style: Tripel ❘ 9% ABV IBU: 28

“Quadrophonic” Style: Quadrupel ❘ 10.5% ABV IBU: 32

42 theatlanticcurrent.com


Scene

Chef Profile ern of brewhouses in a

spoke at length as the

town more accustomed to

topic of our discussion

Spanish revival architec-

turned to yeast, the mi-

ture and polo matches.

croorganisms that actu-

ally does most of the work Inside the 9,136-square-

in creating beer. “Those

foot facility are state of the

little guys are a bit of a

art and brand new stain-

mystery,” he said. “We’re

less steel fermenters along

doing what we can to

with a mash tun to make

make them happy… We

the sweet brewer’s wort, a

do lab work that matches

brew kettle to boil it and

breweries that do 20 times

add hops and other ingre-

the volume that we do.

dients, all designed specifi-

But those quality ingredi-

cally for this brewery by

ents and quality controls

Newlands of Canada. Each

are what make the people

of these vessels is a part of a technological array of automated systems which allow the brewers to monitor temperatures, pressures, and even start warming the water for the day’s batches on the way into work. It’s a true 21st century work of art. “Whenever I do tours,” Abbott explained. “I always stress that control is the most important thing in this brew house. That cablevey system doesn’t beat our grain up as much

that are down at that bar

[as traditional augers] and

go through four of our

doesn’t destroy the husks,

beers and go ‘I’m not sure

which hopefully leaves

which one I love, but

less tannins in the beer. It

they’re all pretty drink-

makes sure that the crush

able’, because none of

of our malt from our mill

them are bad. Kevin is

is consistent with the grist

incredibly diligent in his

that actually goes into the

job, and it makes for a

mash tun. It took up more

quality beer.“

space, cost more money, but it was the right thing

Abbott adds, “If you look

to do to make sure that we

at all the brewing I’ve done

make the same beer the

before hand, the idea was

same way every time.”

yeast is a workhorse, yeast is utilitarian. It takes

“That’s the theme for

sugars and makes alcohol

everything.”

and carbon dioxide. The flavor profile is non exis-

Matt Saady, who runs the

tent in most yeast strains

lab at Barrel of Monks,

that are used. In my expe-

theatlanticcurrent.com 43


SCENE

âžźBREWERY BIO

44 theatlanticcurrent.com


rience at Due South

doing it the right way ev-

[Brewing Co.] and Funky

ery time. and not saying

Buddha [Brewery], other

‘this is good enough’. Good

than their hefeweizen at

enough isn’t good enough.”

Funky Buddha, that yeast is just meant to do a job, it

As is critical with every

doesn’t have a flavor pro-

start up brewery, Barrel of

file. Whereas the Single

Monks is home to an im-

and Tripel, those are

pressively decorated tap

brewed with the exact

room. Grey and white

same yeast, but the ex-

swirled marble crown a

pression of that yeast is

sprawling bar top, acting

completely different. The

as a centerpiece to the

single is brewed and fer-

space. Crystal chandeliers

mented at a much lower

hang from the ceiling.

temperature. The yeast is

Dark red walls mingle

restrained, it can’t go wild,

with exposed brick stone

it can’t produce the phe-

to add a touch of color.

nols that are coming out on the triple. That is a

But putting together this

very specific thing that we

impressive operation

I want our beer to be spoken of as, ‘This is what American belgian beer can taste like’, and I want the brewers [in Belgium] to come over here and go ‘Yep, that’s it!’.

are trying to express in each one of the beers. We get a lot of flavor from malts, we get a lot of flavor

walked in to this place,

program and a barrel

from candi sugar, there’s a

they were very impressed.”

aging program being

lot of places we have to get

actively discussed.

flavor and complexity, but

At the moment, beers

yeast is one of those things,

are being crafted on site

Batch after batch, the

and it’s a huge focus, and

and either kegged for

brewers at Barrel of

thats why what Matt does

consumption in the tast-

Monks aren’t keen to

is so important… It’s quite

ing room, or sent out for

settle for anything less than perfection.

honestly a problem that a

wasn’t simple or easy.

especially as they would

distribution to local bars

lot of breweries would be

Aside from the capital

be building out a drinking

and restaurants. As of the

happy not to deal with, but

needed to fund such an

establishment in the

past few weeks, Barrel of

“I want to make better

its part of who we are.

operation, there were cer-

midst of a mixed use in-

Monks have utilized a

beers than Chimay,” Ab-

tain restrictions and ordi-

dustrial area. This led to a

small bottling line in or-

bott declared. “I want our

That’s the character of Bel-

nances in the City of Boca

shortened range of hours

der to fill 750ml capped

beer to be spoken of as,

gian beers, and we’re trying

Raton that needed to be

they could be open, from

bottles with two of their

‘This is what American

to bring the correct way to

addressed.

4pm-8pm throughout the

beers, the Three Fates

belgian beer can taste

week, and from 2pm to

Tripel and the Nuance

like’, and I want the brew-

9pm on weekends.

Saison.

ers [in Belgium] to come

brewing Belgian beer here. Though legally allowed to One of the things that ex-

brew in the zone they

cited me about working

chose, there were ques-

Ultimately, as Saady said,

Soon, the brewery will be

over here and go ‘Yep, that’s it!’. What are we

with these guys was the

tions about how the tap

“When Boca came to do

jumping right into the

trying to do if we’re not

fact that the dedication of

room would be set up,

the ribbon cutting, and

tough stuff, with a sour

trying to do that?”

theatlanticcurrent.com 45


SCENE

➼SNAPS

Release Party at 2 Georges at The Cove Photos: Carl Dawson

DD ®

46 theatlanticcurrent.com

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The Atlantic Current May/June 2015  
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