The Atlantic Current - May/June 2016

MAY - JUNE 2016 • ISSUE 22

Jack of s e d a r all NtTHONY FIORINI CHEF A

SURF NOMAD

SHOP

s s e n i s Bu e r e y h l i W m a F s e m o c Be

! t n i o P e OMPANY h T o T ING C W E Get R B T N PPERPOI CO

Jupiter to Fort Lauderdale theatlanticcurrent.com

Jupiter to Fort Lauderdale theatlanticcurrent.com

dive dive

IN CONTENTS MAY.JUN 2016

10

Community Due South Brewery continues to improve with age as they approach their 4 Year Anniversary Celebration

18

Local Biz Take a look at the history of Nomad Surf Shop, where business becomes family.

22

Rhythm

28

Noah Flegel

35

Chef Profile

38

R estaurant Bio

41

CHE

10

From past to present, Noah Flegel’s journey in the world of wakeboarding has been one worth watching, and he’s only getting started.

Meet Chef Anthony Fiorini of 13 American Table. Jack of all trades, master of the josper.

From the shores of Peru to your table, La Panza Latin Bistro brings authentic cuisine to Deerfield Beach.

22 28

B rewery Bio Get to the point! Copperpoint Brewery that is. See why this local brewery has been wowing craft beer fans since day one.

MAY - JUNE 2016 • ISSUE 22

Jack of s rade I allF ANTtHON Y FIORIN

18

The Helmsmen have done their homework and now it’s time for the release of their new EP, The Midterm.

38

35

F SHOP

SUR NOMAD Business Wherees Family Becom

ON THE COVER

int!

The Po Y GetPERTPOIoNT BREWING COMPAN COP

Jupiter to Fort Lauderdale theatlanticcurrent.com

Jupiter to Fort Lauderdale theatlanticcurrent.com

6 theatlanticcurrent.com

Noah Flegel Photo: Ben Hicks

41

PUBLISHER & EDITOR

❘❘

Dustin Wright

Dustin@theatlanticcurrent.com

ASSOCIATE EDITOR Danny Wright

❘❘

Dan@theatlanticcurrent.com

PUBLICATION DESIGN ID Creative

PHOTOGRAPHY Ben Hicks ❘❘ bocaratonphoto.com Ian Jacob ❘❘ ianjacobphotography.com Nathan Hamler ❘❘ nathanhamlerphotography.com Jason Arnold ❘❘ jasonarnoldphoto.com Jack Bates ❘❘ jackbatesphotography.com

CONTRIBUTING PHOTOGRAPHERS Leon Legot Chelsea Wieland

SENIOR WRITER Cash W. Lambert

WRITERS Doug Fairall Savannah Sheehan Dana Krangel Tom Greene

ADVERTISING 561-383-0035 ext 101

❘❘

info@theatlanticcurrent.com

WEB MANAGER Trey Smedley

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 2016 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.

8 theatlanticcurrent.com

dive

IN COMMUNITY NEWS & NOTEWORTHY

DUE SOUTH BREWERY TURNS FOUR

4TH ANNIVERSARY CELEBRATION ON MAY 14TH Four years ago our craft beer

The brewery, which is housed in a

scene got a big boost with the

15,000 square foot facility will be

grand opening of Due South

growing by another 12,000 feet in

Brewery. What started as the

the near future. Approximately

humble home-brew beginnings

6,000 square feet will be dedicated

“We’re obviously very excited about our expansion,” Mike continues. “It’s something we’ve wanted to do for quite some time but the space just wasn’t available.”

ventures, like our sour project and our barrel aged series. We’re shooting for Fall but you never know until you get started.”

Not only is Due South continuing to grow, but they are maintaining the same level of quality and consistency that we can expect from Mike Halker and his crew. The 4 Year Anniversary Celebration will

of Mike Halker has evolved into

take place just before American

one of the most respected craft

Craft Beer Week (May 16-22). The

breweries in the area. Due South

Anniversary party will come com-

has now brewed over 100 beers

plete with limited release beers on

with their core selection available

tap all day, timed tappings, special

in over 1,300 locations.

beers on sale, food trucks and more. Admission is free and all

Owner Mike Halker told us “When

ages are welcome until 6pm when

Due South first opened, we had a

it will switch over to 21 and up.

handful of folks working here. I

See you there!

was doing all of the brewing, the to a new, air conditioned tasting

ging, etc. It was exhausting and I

area. This expansion will not only

loved every minute of it. Now that

allow for more beer to be brewed,

there are nine people doing all of

but also for taproom guests to have

the things I used to do, while I do

a more enjoyable experience.

miss the old days, I’m so grateful for these guys. They show up ev-

“We’re obviously very excited about

ery day with unwavering passion

our expansion,” Mike continues.

for what they do and the result is

“It’s something we’ve wanted to do

amazing. To see this little brewery

for quite some time but the space

grow into what it has become has

just wasn’t available. We’re going

been a dream come true. Our first

to almost double in size. I’m very

year we produced about 1200

much looking forward to an ex-

barrels of beer. This year we

panded production space, a big,

should be close to 7,000 barrels.

air conditioned tap room and

And we’re just getting started!”

more room for our various side

So what does the future hold for Due South? Mike elaborates that “Due South has been an evolution since it began and I think we’re just moving to the next phase. Our focus always has been and always will be the beer. New flavors, new ingredients, new processes, anything we can do to continue to express ourselves in interesting ways, while continuing to produce the brands like Caramel Cream Ale and Category 3 IPA with consistency as folks will always expect from us. We’re thrilled to be a part of the craft beer movement in Florida and we’ll certainly do all we can to supply our community with as much Due South beer as possible.”

❰❰

cellar work, the cleaning, the keg-

Photos: Nathan Hamler

10 theatlanticcurrent.com

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IN EVENTS WHERE & WHEN

MAY 5 The Flyers

@ Free House — Delray

Cinco de Mayo @ Due South Brewing w/ special releases

Collie Buddz

Amber Leigh

@ Propaganda — Lake Worth

@ Boston’s on the Beach

First Friday Art Walk

Sunday Blues (Mothers Day Show)

@ Old School Square — Delray

7

8

@ Brewhouse Gallery — Lake Park

The Ellameno Beat @ Guanabanas — Jupiter

The 1975 @ Bayfront Park Amphitheater

13

@ Funky Biscuit

5-8

@ Respectable Street

9

Tame the Lyons Band

Spred The Dub

Bryce Allyn

@ ER Bradley’s — WPB

@ Brewhouse Gallery — Lake Park

Perseverance: Japanese Tattoo Tradition in a Modern World

@ Barrel of Monks Brewing

@ Deck 84 — Delray

@ Morikami — Boca

Herbal Krew

Monday Night Reggae w/ The Resolvers

6

@ Guanabanas — Jupiter

@ Boston’s on The Beach — Delray

Uproot Hootenanny

10-14

The Holidazed

@ Free House — Delray

Sammy J @ Guanabanas w/ special guests Roots Shakedown

@ FAU’s Summer

Rugby Fundraiser @ The Irishman—Boca

Masters of Fine Art Thesis Exhibition @ Schmidt Center Gallery — FAU

14

The Brewhouse Gallery 2 Year Anniversary & Kelsey Theater Official Grand Opening — Lake Park

Astari Night (Album Release) w/ special guests Lavola/Sci-Fi Affair

Phil Vassar w/ special guest David Ray

Uproot Hootenanny

11

Delary Beach Craft Beer Fest @ Old School Square/ Outdoor Pavilion

Tinsley Ellis

The String Assassins @ Guanabanas — Jupiter

Due South Brewing 4 Year Anniversary Celebration

15

Goombay Sunday

@ Funky Biscuit — Boca

The People Upstairs @ Brogues — Lake Worth

The Railz @ The Kelsey Theater — Lake Park

@ Papa’s Raw Bar —Live Reggae and ½ off all retail swag

Kristina Fitzsimmons @ Brewhouse Gallery — Lake Park

MAY

14 Brewhouse Gallery 2nd Year Anniversary and Official Opening of The Kelsey Theater — Lake Park Two great events are happening on May 14 all in the same spot! Brewhouse Gallery will be celebrating their 2 year anniversary, and the Kelsey Theater next door will hold their official grand opening. One band on each stage for 12 straight hours — 24 great bands in all. Live painting, art vendors, food trucks, and of course lots of great brews.

This is the event we’ve been anxiously waiting for. Don’t miss it!

12 theatlanticcurrent.com

Photo: Jason Arnold

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IN EVENTS WHERE & WHEN

Gin Blossoms w/ Tonic and Dishwalla

The Heavy Pets + Pink Talking Fish

@ Pompano Beach Amphitheater

@ Revolution Live — Ft. Lauderdale

Crazy Fingers

Roots Shakedown

@ Boston’s on the Beach (every Sunday in May)

@ Guanabanas — Jupiter

16

Nicholas Roberts, Custom Bicycle Show

Monday Night Reggae w/ Jah Steve & The Counteract Crew w/ Brothers United

21

@ Brewhouse Gallery — Lake Park

@ Boston’s On The Beach — Delray

Tracy Morgan

Brewery Throwdown: Due South vs Barrel of Monks

UNRB

@ Barrel of Monks Brewing — Boca

Spred The Dub @ ER Bradley’s — WPB

18

Bob Dylan’s 75th Birthday Celebration Feat. Big Brass Bed @ Funky Biscuit — Boca

Jeff White and Soul Taxi @ Guanabanas — Jupiter

19

Old School Square Presents: Catch A Rising Star Comedy feat. Dom Irrera — Delray

19-21

Miami Dolphins Foundation Fins Weekend Fishing Tournament— Miami Beach Marina

20

Surf Guitar Legend Dick Dale @ Culture Room — Ft. Lauderdale

14 theatlanticcurrent.com

@ Seminole Hard Rock

@ Guanabanas — Jupiter

Smells Like Grunge @ The Kelsey Theater — Lake Park

The Barman’s Fund to benefit Mad About Skateboarding (8am-5pm) @ Lion & Eagle Pub — Boca

22

Sunday Blues, Nip & Tuck @ Brewhouse Gallery — Lake Park

Uproot Hootenanny @ Deck 84 — Delray

23

Monday Night Reggae w/ Treehouse and InnaSense

JUNE

18

World of Scuba and The Waterstone Resort & Marina Present The 4th Annual Gold Coast Lion Fish Derby @ The Waterstone Resort & Marine

On June 18th local free divers will gather in teams of four to compete for a chance to win up to $2,500 in cash prizes for the largest, smallest, and most Lion Fish caught. To top it off, the afterparty consists of Waterstone Restort cooking FREE Lion Fish for attendees from 6pm-midnight. The event is open to the public and you can contact World of Scuba for more details. Visit World of Scuba in Boca for advanced registration.

26

Artist Opening & Open Mic Night @ Brewhouse Gallery — Lake Park

Boynton Beach Food, Wine, and Brew Festival

28 Jahfe

@ Guanabanas — Jupiter

Mike Zito w/ special guests JP Soars and The Red Hots

The Helmsmen w/ Spred The Dub

Canvas and Cocktails

Uproot Hootenanny

@ Old School Square — Delray

@ Boston’s on the Beach — Delray

31

28-29

@ Funky Biscuit

BBAD Live Art Walk @ Boynton Beach Arts District

27

Damien Louviere @ Brewhouse Gallery — Lake Park

The People Upstairs

19th Annual Downtown Delray Beach Craft Festival

29

Todd Clouser and Jason Stander Duo @ Brewhouse Gallery — Lake Park

Spred The Dub

Funkin’ Grateful

@ ER Bradley’s — WPB

@ Guanabanas — Jupiter

@ Perfect Vodka Amphitheater

String Theory

Young The Giant

@ Boston’s on the Beach — Delray

@ Revolution Live — Ft. Lauderdale

@ Guanabanas — Jupiter

@ Boston’s On The Beach — Delray

@ Hurricane Bar and Lounge — Delray

Tropidelic

Monday Night Reggae w/ Rythmadix and Brothers United

@ Funky Biscuit — Boca

@ Boston’s On The Beach — Delray

25

30

Bad Company and Joe Walsh

@ ER Bradkey’s

Mike and Jeff of The Heavy Pets

JUNE

2

Twenty One Pilots @ BB&T Center

2-5

31st Annual Ladies Fish Off @ Hillsboro and Port Everglades Inlet

3

The Whiskey Wasps @ Brewhouse Gallery — Lake Park

dive

IN EVENTS WHERE & WHEN

First Friday Art Walk @ Old School Square — Delray

@ American Airlines Arena

4

The People Upstairs @ Rhum Shak — Lake Worth

Karlos Marz Acoustic @ Brewhouse Gallery — Lake Park

Darius Rucker

8

Jason Bonham’s Led Zeppelin Experience @ Seminole Hard Rock

Raggy Monster

@ Guanabanas — Jupiter

John Nemeth

@ Funky Biscuit — Boca

9

@ Perfect Vodka Amphitheater

Uproot Hootenanny @ The Village Pump — Lauderdale By The Sea

Weird Al Yankovic @ Kravis Center

9-12

5 Crazy Fingers

@ Boston’s on the Beach (Grateful Sundays, every Sunday in June)

Uproot Hootenanny

Strung Like A Horse w/ special guests

Keith Urban

11

Vince Neil

@ Funky Biscuit — Boca

Acoustic Soul @ Brewhouse Gallery — Lake Park

Journey and The Doobie Brothers

@ Pompano Beach Amphitheater

Amber Leigh

@ Boston’s on the Beach — Delray

@ Perfect Vodka Amphitheater

19

@ Pompano Beach Amphitheater

A Sunday Kind of Blues and Nip & Tuck

Tommy James and the Shondells w/ The Grass Roots

13

Monday Night Reggae w/ Jahfe

Goombay Sunday @ Papa’s Raw Bar — Lighthouse Point

@ Brewhouse Gallery — Lake Park

Uproot Hootenanny

Pompano Beach Saltwater Slam

@ Boston’s On The Beach — Delray

@ Hillsboro Inlet

14

Monday Night Reggae w/ Brothers United @ Boston’s On The Beach — Delray

Brewery Throwdown w/ Barley Mow Brewery

10 Live Bait

The Helmsmen CD Release Party @ The Kelsey Theater — Lake Park

Local Island Indie band The Helmsmen have done The Homework, and now it’s time for The Midterm. They’ll be releasing their new EP with a party at none other than the Kelsey Theater in Lake Park on June 18th. Brett Staska and Chris Cope of Roots Shakedown will be opening from 8-9pm with the Ethan Parker Band playing from 9-10pm. The Helmsmen will cap off the evening with a set from 10-11pm. See you at the Kelsey!

Weezer and Panic at the Disco! @ Bayfront Park Amphitheater

17

Damien Louviere @ Brewhouse Gallery — Lake Park

Hay Fever—A Comedy

By Noel Coward @ Studio One Theatre — FAU Campus

18

World of Scuba and The Waterstone Resort & Marina Presents The 4th Annual Lion Fish Derby

@ The Waterstone Resort & Marina — Boca

The Helmsmen CD Release Party

@ The Kelsey Theater — Lake Park

Bryce Allyn

@ Brewhouse Gallery — Lake Park

16 theatlanticcurrent.com

@ Perfect Vodka Amphitheater

@ Deck 84 — Delray

@ Brewhouse Gallery — Lake Park

@ Deck 84 — Delray

18

Monday Night Reggae w/ Brothers United @ Boston’s On The Beach — Delray

Ellie Goulding

JUNE

6

Photo: Jack Bates

20

@ Barrel of Monks Brewing — Boca

22

Brit Floyd— Continuum World Tour 2016

The Fillmore Miami Beach

23

The Barman’s Fund to benefit Gold Coast Down Syndrome (5pm-2am)

@ Lion & Eagle Pub — Boca

BBAD Live Art Walk @ Boynton Beach Arts District

24

Unlimited Devotion: Grateful Dead Tribute @ The Kelsey Theater — Lake Park

Vintage Iron Motorcycle Night w/ Trial

By Fire @ Brewhouse Gallery — Lake Park

Jimmy Thackery & The Drivers w/ special guests JP Soars and the Red Hots @ Funky Biscuit — Boca

25

Street Photography—Candid Portraiture

@ Old School Square — Delray

Mainstreet Dreamers @ Brewhouse Gallery — Lake Park

Buckcherry @ Pompano Beach Amphitheater

Uproot Hootenanny @ Boston’s on the Beach — Delray

Groovenics Reunion Show

@ Respectable Street — WPB

26

Echoes of Erin @ Brewhouse Gallery — Lake Park

27

Monday Night Reggae w/ InnaSense

@ Boston’s On The Beach — Delray

The Cure

@ Bayfront Park Amphitheater

29

Steely Dan and Stevie Winwood @ Perfect Vodka Amphitheater

30

Flow Tribe and the Fritz

@ Funky Biscuit — Boca

NOMAD SURF SHOP

Where Business Becomes Family

by Cash W. Lambert

18 theatlanticcurrent.com theatlanticcurrent.com

o

n Ocean Blvd (A1A),

Ryan Heavyside, who helps run the

next to a tiny sect of

store with his brother, Ronnie “We

land known as Briny

keep the store itself rustic so it

Breezes, sits a piece of history with-

doesn’t ruin that authentic vibe.”

in the community. But the property isn’t a museum, and it doesn’t

So how did the storied Nomad

require payment for admission.

Surf Shop first start in 1968?

“The whole shop today is in the

The exterior of Nomad Surf Shop,

same location where it all began,”

the oldest running surf shop in

said Ryan. “My grandfather had a

South Florida, does look a bit

TV repair store where the front of

quaint but such adds to further the

Nomad is now, and he gave my

mystique of the shop. According to

father a 75 square foot space,

CURRENTS Innovators & entertainers that move our community

LOCAL BIZ ❘❘ ALBUM REVIEW ❘❘ THE BITE

which had a round rack of board

his wife Beth, decided to expand

shorts and roughly 10 boards

the operation to full blown retail.

that were named Nomad surfboards. Where the shaping bay

“They purchased the backside of

is on the property today, that

the property, which used to be a

was actually the cottage where

big rock and roll bar called Dante’s

my dad lived.”

Den,” said Ryan. “For some time, we’d have old school guys wander-

Post the initial idea and backing

ing in, asking where Dante’s was

by his father, Ron Heavyside

and we’d say ‘you’re standing on it’.

began selling his boards up and

The place was the most known

down the coast, and in the

rock and roll bar throughout the

1980s, he, along with the help of

area.” The notorious bar gave way

Photos: Ben Hicks

theatlanticcurrent.com 19

CURRENTS

Photos: Jeff Beige

RHYTHM

to what is now one of the most well known shops within the surf community up the entire coast.

“We had families coming through

“

We had families coming through and shopping with us from the 1960s to the 1990s, and when they became parents, they brought their kids. It’s an example of the evolution of being such a staple spot in the same location for so long.

and shopping with us from the 1960s to the 1990s, and when they became parents, they brought their

So what is it like to look back at the

kids. It’s an example of the evolu-

location's humble roots so many

tion of being such a staple spot in

decades ago? “We’re grateful,

the same location for so long," said

especially for being grandfathered

Ryan. "We’ve always done a lot

not next a strip mall where any

with the community, charity, board

other shop can pop in. My father,

giveaways, sponsoring surf events.

being one of the top surfboard

We’re always supporting local

builders on the East coast, he’s built

events and local people.”

the place with his time and effort over the years.” And Ryan and

After all the time and changes

Ronnie, with their firsthand global

within the surf industry, the core

surfing experience, continue to

and the foundation of Nomad

further its name and reputation.

remains. “A lot of stores today have company build outs with

Churning a profit in retail is dif-

labelled brands, but we haven’t

ficult enough, but that difficulty

gone for that,” said Ryan. “We still

seems like a tall order in surf

do custom boards, not just stock

retail, something that Ryan rec-

brand name boards, to this day.”

ognizes. But it has yet to deter

20 theatlanticcurrent.com

”

CURRENTS

LOCAL BIZ

any of the Heavysides. “T-shirts

what the future is for Nomad,

are a big section of our business,

according to Ryan. Along with

and we bring back designs from

supporting all things local,

the 70s by printing limited runs,"

and scoring great waves as

he said. "We carry over 200

a community.

boards, and cater to the traveler,

“

We’re looking to continue to pass things down to the next generation.

”

the local around town who wants

“We want to keep that authentic

a custom board, and we also cater

feel without it being too commer-

to not just the core surfer…but

cialized, and continue to grow

everyone from families to young

our private branding," he said.

kids to grandparents. Everyone

"The industry has evolved, basic

can find something in our store.

board-shorts now can range from

We also carry all major surf

$39 to $100, so we’re staying on

brands and a huge selection of

top of the new school aspect of

womens’ apparel and bikinis.

surfing. Surfboards built our

And of course we offer rentals,

name, and after all these years

lessons and surf camps."

we’re still family owned and operated and we’re looking to

Focusing on both the core surfer

continue to pass things down to

or the entire family is exactly

the next generation."

theatlanticcurrent.com 21

CURRENTS

RHYTHM

THE HELMSMEN BY: DANA KRANGEL

THE MIDTERM had a baby that feeds on

music in their aptly titled

upbeat and instantly head-

sunshine and good vibes.

‘Helm House’. “Creative and

bob-worthy song that shows

positive energy is always in

off their ukulele tendencies

For this second endeavor,

the air at the Helm House”

and songwriting ability. Next

the guys brought producer

said Constantakos.

up is ‘Sunburn’, a slowed-

and friend Jordan Wragg

N

down ode to sunshine and

into the Helmsmen family.

Ukulele player and singer

the beach. But not quite the

“The last record was all on

Jesse Glendinning is stoked

way you would expect.

us in the studio” said guitar

to release the EP. “I’m happy

player Jacob Constantakos.

to get some new music out”

Fact is, every song jams

“It’s nice to have an extra set

he said. “It’s a great feeling

and is set off by the great

of professional ears during

to call a project complete.”

production quality. But

the recording process, espe-

Glendinning also notes that

the standout track is

cially someone who really

you can actually hear the

definitely the closing song

knows our sound.” Along

growth the band has expe-

‘Ankles’. It’s got a seriously

o questions

system with the release of

the way, they soaked the

rienced over the past year.

shareworthy melody and

necessary, it’s

the band’s spanking new

experience in. Bassist Micko

“We really created a sound

a sound much bigger than

obvious that

EP, The Midterm. Get it?

Paparo told us “I honestly

that I’m happy to call ours!”

South Florida, which is the

can say I’ve learned a lot

Drummer Samuel King is

plan. The boys are busy,

Jupiter’s The

Helmsmen are growing up.

We’ve been following this

from recording this EP and

also feeling the bond, saying

planning a summer tour

Last year’s The Homework

self-proclaimed ‘Island

have definitely become a

“The record sounds exactly

through the Carolinas that

EP was just the start and

Indie’ band for some time

better player.”

the way we want it to; it

we’re confident will help

these guys have taken a

now, for one simple reason:

sounds like us.”

them catch a bigger fan

crash course in being a

they’re good. Where other

That eagerness to continu-

band with an emphasis

bands simply focus on hav-

ously improve has given

Let’s talk tunes. The EP

the chance to mature

on working as a team. The

ing enough songs for a tight

way to their special sound,

opens with ‘Rollercoaster’, an

as a band even more.

result is an intermediate

set, The Helmsmen work

one that has been honed by

graduation in their mani-

together to write catchy mu-

the guys spending so much

Come Out To The Midterm Release Party

fested, musical scholastic

sic. It’s like reggae and pop

time together working on

June 18th @ The Kelsey Theater

22 theatlanticcurrent.com

base while giving them

Photos: Jack Bates

freehousedelray.com

HOUR TUES - SUN • 3 - 8 PM TUES: OPEN MIC NIGHT WEDNESDAY: TRIVIA THURSDAY: $2 SLIDERS & $4 DRAFTS WEEKEND BRUNCH Visit our Social Media for our Events & Live Music Calendar

@freehousedelray # E A T D R I N K W A T C H

CURRENTS

THE BITE

t

he summer months

bait down deep, 100-250

are some of the better

feet and do that 2-3 times

months to fish in our

around that trash and the

area. With our lon-

wahoo lay down there

ger days and shorter nights

deep and also some of the

you can get up early, get on

bigger dolphin will be

the water at 5:30 in the

down there, and they will

morning, run the boat out

bite. Don’t be shocked by

of the inlet and go catch

what you’ll get doing that!

dolphin. You can be offshore in 20-30 minutes,

Finally, this is my favorite

fish for 1 ½-2 hours and

time for snook. The dirty

have a good chance of

brown water from Lake O

catching dolphin, wahoo,

is dumped and it comes

and blackfin tuna which

over the spillways. If you

are coming through this

live on a canal that’s why

time of year. You can also

the water is brown, you

go out and bottom drop

can’t see the bottom and

and catch swordfish any

all the live bait dies. If you

“

day of the week as long as the ocean is calm. In shore, in the late afternoon when you get home from work you can go out on the reef, chum up and catch yellow-

have a live bait well take

You can be offshore in 20-30 minutes, fish for 1½-2 hours and have a good chance of catching dolphin, wahoo, and blackfin tuna.

tail snapper, mangrove snapper, and mutton snap-

”

the flotation off and let it sink to the bottom. The dirty brown water is on the top. The inlet snook fishing can be done on the first two hours of the outgoing tide. They’re in the

per along with a few grou-

and Reel and we’ll give you

fish for dolphin, always

don’t get a bite after 150

Boca Raton and Hillsboro

per. This can be done al-

the scoop. Do your re-

keep one bait a little far-

feet or so put it back down

inlet every night.

most any day of the week.

search before you go out.

ther out. When the school

again. The last time I did

As a kid growing up in

Also, on certain times of

of dolphin closer to the

that in the Keys we had 2

Boca we used to go out this

the year kingfish move in

boat start going crazy,

boats and caught 12 dol-

time of year every Monday,

and you can go out on a

take the long rigger and

phin on each boat, 8-15

Wednesday and Friday and

drift boat and come back

put it on free spool and

pounds each. I caught a

catch 150-250 pounds of

with 40-60 kingfish. Now, a

just start dumping line;

42 and a 50 pounder, in

snapper with 3 people in

month later they may not

people on the boat will

the same day, just by put-

the boat. You can always

bring in any.

probably think you’re an

ting the bait below.

idiot for doing this. Let

They’re always down

drift boats and see if the

The last couple of years

the bait settle and every

there lurking. You also

morning, afternoon, or

we’ve seen a very good

few minutes jiggle the bait

have a shot at a wahoo at

evening bite is the best, or

run of dolphin in the 6-12

and start winding it back

the same time.

call us here at Custom Rod

pound range. When you

toward the boat and if you

talk to someone on the

The other thing you can

TOM’S TIPS

DON’T RUIN A GREAT DAY OF FISHING

BY GETTING BUSTED FOR NOT FOLLOWING REGULATIONS. You can end up with a hefty fine, or worse.

It’s your responsibility to keep your licenses updated and stay abreast of changes in fishing regulations. Make the Florida Fish and Wildlife website one you visit often. www.myfwc.com

do while trolling dolphin early in the morning, when you pull up to some debris make sure you have a butterfly jig and throw it out when someone else is putting shark

Tight lines and good fishin’ !

By Tom Greene

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

Photo: Jason Arnold

24 theatlanticcurrent.com

Open until 2 AM Craft Beer $5

MON. - SAT. 11 A.M. - 2 A.M SUN. - 12 P.M - 12 A.M

www.bocasbestpizzabar.com

561-367-7227

28 theatlanticcurrent.com

o t t s a P t n e s e r P

By Cash W. Lambert Photos: Ben Hicks

NOAH FLEGEL

sports South Florida’s action mplished more wunderkind has acco stry than in his respective indu e. So how did arguably anyone hisigag ums? he reach such h h podi

I

s there any type of board that you haven’t seen Noah Flegel riding? Ask both members and fans of the wakeboarding community about the 18-yearold and chances are they’ll have personal stories of seeing him launching mind-bending and trunk twisting jumps behind a boat. Ask anyone in the surfing community, and chances are they’ll remark they’ve spotted him blowing tail from the Deerfield or Juno Pier whenever there’s surfable swell. Not to mention that the lad has been photographed and recorded quite often while riding skis, on a tube as well as while on a flyboard...

“I’m still living a pretty normal high school life, besides on the weekend,” says the South Florida native with a relaxed tone, who seems to have already earned the privileged distinction of being called an all around waterman, seemingly spending more time in the water than out of it.

To Noah, who has assuredly earned the distinction of being a world traveler (having ventured to

theatlanticcurrent.com 29

first time I actually stood “I don’t even remember the ing an athletic kid, doing on one. I just remember be ll dn’t like when I’d perform we di I t bu ts, or sp l na tio ea cr re ts m. I liked single person spor tea y m of e us ca be e los d an you, and I loved the water.” where everything relies on

Russia, South Korea, Argentina,

yet still maintaining that

Australia, Canada, Japan, Italy,

youthful smile.

Russia, France, Mexico, Brazil, Portugal and a handful of others),

“I grew up on the Intracoastal, and

his action-sports driven, vagabond

I would always see people riding

and camera’s flashing lifestyle

wakeboards in my backyard,”

seems - to him - conventional.

he said when asked about his wakeboarding roots. “I wanted to

The reasoning behind such dates

try it because I thought it was sick.

back to his childhood, and that

My older brother Keenan got my

too is something that South

parents to get a wakeboard set up,

Floridians have watched: the

and I don’t even remember the first

short and red-haired grom with

time I actually stood on one. I just

an ever present smile who was

remember being an athletic kid, do-

always in the thick of the action

ing recreational sports, like football,

sports crowd at the beach, the

baseball and soccer but I didn’t

skatepark and the cable park,

like when I’d perform well and lose

later developing into 6 foot, broad

because of my team. I liked single

shouldered man with red hair

person sports where everything

reaching towards his shoulders

relies on you, and I loved the water.”

30 theatlanticcurrent.com

Past to Present

nt

With that formula, Noah began

be wakeboarding or wakesurfing

Wakesurfing title at age 14) launch

“Then I went to the next contest

wakeboarding and surfing when-

at all,” he said. “Everything I have

airs behind the boat, practice and

and the next. And my first sponsor

ever there was an opportunity

is thanks to him. If it wasn’t for

remain a polite, humble person

was around 10 or 11.”

and with repetition, wakeboard-

him, I wouldn’t do half the stuff. He

regardless of the situation.

ing soon took precedence. A large

motivates me a lot and he’s a big

proportion of his admiration for

part of my life.” Noah is the perfect

Naturally, competition followed for

the sport came from the inner

example of learning by osmosis,

Noah. “I think I was 6 years old

walls of Flegel house. “Without

having watched his older brother

at my first contest, I think I even

In 2011, Sports Illustrated held a

my brother, I probably wouldn’t

Keenan (who won his first World

made it on the podium,” he said.

contest looking to award a “kid”

Few could have imagined the magnitude of the run that would follow.

theatlanticcurrent.com 31

with the distinction of ‘Kid of the Year’. After the SI judges scoured through thousands of entries, they all agreed that young Noah and his fiery passion fit the bill and he received not only the award, but also landed on the cover of the magazine in vintage form: the picture featured his body upside down while flipping behind a boat, with his youthful face beaming directly at the camera. “He’s super aware and super in control,” said Keenan in an edit that featured the entire Flegel clan talking story on Noah and his abilities. “That talent he has on the water is amazing to me.”

Two years later, Noah broke yet another barrier. After winning the Junior Pro Tour, Nationals and Two World Championships in 2013, the 16 year old decided to go pro - a feat that most do at the age of 18.

“Once I moved into the next age group, there were bigger contests that mattered even more,” he said. My first year was trial and error seeing how I stacked up against the boys.”

Past to Present How is he stacking up against the boys today? Other than noting that each year has been a growing process, Noah has seen progress on all fronts: drawing closer and closer to the vaunted number 1 spot each year, and he is working on nailing a double flip (“only a few guys are doing them”).

Along the way, he’s realized one important facet in the recipe

32 theatlanticcurrent.com

for success: don’t beat up the

dercurrents are filled with. “I’ve

very thing that allows for such a

learned to be more relaxed and

career to exist.

to just tell myself that it doesn’t matter and that’s when I do the

“I feel like I’ve put in a lot g of time and effort, and seein how close I am to the top is peak motivating me to be at the be at of where I can be. I want to s.” the top in the next few year

“I’ve found when I ride too

best,” he said. “When my mind

much my body gets super sore

set is relaxed, I do my best. I’ve

and burned out, so now I go

learned about how my body

ride when I want to go ride,”

reacts to this mentally and that’s

he said. “It’s about keeping the

the biggest thing.”

body fresh rather than riding too much.”

And while he’s surpassed the 10,000 hour marker as well as

Noah’s also laid claim to fully

the adage, it’s his motivation

grasping the mental challenges

that still prevails over any other

that competition and their un-

sentiment. “I feel like I’ve put in a lot of time and effort, and seeing how close I am to the top is motivating me to be at the peak of where I can be,” he said. “I want to be at the top in the next few years. My first year I was in the top 10, and last year I was top 5, hopefully I’ll be in top 3 this year and then I can take number one.”

theatlanticcurrent.com 33

MUNCH A taste of our local food culture

CHEF PROFILE ❘❘ RESTAURANT BIO

[ CHEF ANTHONY FIORINI [

Jack of all trades, Master of the Josper

Upon entering 13 American Table, a rustic coziness embodies the restaurant.

t

By Savannah Sheehan

his sensation of familiarity and comfort is translated in the simple yet ele-

gantly refined fare that is mastered and served by Chef Anthony Fiorini. Being raised in a household of people who held food to a high standard, Anthony began cooking at a young age. Meals weren’t merely a necessity, they stood as a meaningful event. “We didn’t have a Lexus but we always had a full fridge,” Anthony recalls.

Photos: Nathan Hamler

MUNCH

CHEF PROFILE

Growing up in an Italian

Nick is an immensely tal-

rant amongst four other

Once his sabbatical in

household meant cooking

ented Chef whom Anthony

employees. Here he

Italy came to an end, An-

Italian cuisine which is

regards as his mentor. An-

worked 17 hour days

thony moved to the Big

where Anthony’s passion

thony spent a total of 10

learning and absorbing the

Apple, where he worked at

lies; however, cooking itself

years at 32 East incon-

thrust of the fare as well as

Union Square Café under

was commonplace until his

secutively, 32 East serving

the culture. Anthony

Carmen Quagliata. Total-

teenage years. It was then

as a home base. As sea-

seized any opportunity to

ing 5 years in New York,

that Anthony’s friends

sons changed and clientele

work under someone he

Anthony returned to Sun-

would request his family’s

fluctuated, Nick encour-

respected to acquire the

ny South Florida and be-

delicious Italian recipes

aged Anthony to experi-

skills and knowledge per-

came 13 American Table’s

which he became elated

ence new culinary feats

taining to his passion.

first and only Head Chef.

and infatuated with pro-

and to continuously learn

creating. His days of cook-

about the trade. Anthony

ing alongside his Grandma

stated, “Nick always want-

manifested as his muse for

ed us to go away and bring

the career he wanted to

something back.” Follow-

embark on.

ing this sentiment, An-

“

thony traveled to Italy

“

His days of cooking alongside his Grandma manifested as his muse for the career he wanted to embark on.

Although Anthony had spent many years at restaurants that tailored their menus to a vast array of cuisine, he faced a minute

Anthony spent many years

where he worked at a 5

putting in time at a multi-

star Resort dubbed Villa

figuring a menu that did

tude of restaurants whilst

D’Este in Lake Como. Upon

not incorporate Italian fare.

attending Florida Culinary

his return Anthony re-

With time dwindling until

Institute. After graduation

sumed position at 32 East

the grand opening of 13

he started working at Big

until yet again he tra-

American Table, Anthony

City Tavern where the Chef

versed to Italy per Nick’s

tossed aside his draft of the

requested he work under

recommendation and

menu. He honed in on his

Nick Morfogen at 32 East.

worked at a small restau-

true style of cooking. Cast-

element of difficulty in con-

ing aside ethnicity or tradition, he chose to compose a menu that met his standards of cooking. At the core of his passion, quality is paramount. In response to the question of what differentiates Anthony from other Chef’s, he stated “Freshness. I’m old school in that way. I keep my food very simple. I don’t mask flavors.” Anthony takes immense pride in upholding the essence of the cuisine itself. Letting the meat, vegetables, and herbs stand alone by mastering the natural flavors and only utilizing simple spices to enhance what nature has already created. In his kitchen there is no guise, no smoke and mirrors, or verbose synonyms for everyday ingredients. What there is: cardinal cuisine exquisitely prepared. It far surpasses preconceptions or

36 theatlanticcurrent.com

“Anthony takes immense pride in upholding the essence of the cuisine itself. Letting the meat, vegetables, and herbs stand alone by mastering the natural flavors and only utilizing simple spices to enhance what nature has already created.” dubious thoughts of the word simple. From years of experience, trial and error and so forth, Anthony has cultivated and implemented the techniques in which he pulls forward the flavors the food ordinarily provides. Much like a magician, a Chef does not want to reveal all of their secrets.

Fortunately 13 and Anthony are roused and proud of their multi-purposed, not-so-mainstream Josper oven. In layman’s terms, it’s an oven and a grill that can be used to smoke, braise, and suffice as much more given it is operated properly. That is where Anthony comes into play. To adequately actualize the talent and know-how that goes into using a Josper oven is a feat and a half. Anthony must calculate timing, temperature and—of coursethe food and its chemical make-up. For all intents and purposes, operating the josper is a science.

In order to conceive a

menu. This quality con-

menu that upholds the

trol not only satiates An-

quality archetype An-

thony’s beliefs and your

thony set, the crux of the

stomachs, it creates an-

content is based on the

ticipation and desire for

agricultural flux of the

what’s to come. Anthony

seasons. When local pur-

Fiorini will give you a

veyors no longer can

new perspective on food

grow summer squash,

while causing you to

summer squash is no

imagine what will grace

longer available on the

his menu next.

theatlanticcurrent.com 37

MUNCH

RESTAURANT BIO

[FROM COAST TO COAST:[

La Panza Latin Bistro Brings Peru to Deerfield Beach

h

by Savannah Sheehan

ailing from

nity, so he ventured out

Lima, Peru,

and opened La Panza Latin

building a menu. For Ro-

Panza is coastally influ-

most popular, but the Ti-

Rodolfo

Bistro in Deerfield Beach’s

dolfo, the ocean is where he

enced which ties into Deer-

ger’s Milk is a piece of

Downtown.

finds solace..it’s his muse.

field quite amiably.

culture served in a glass

Through his explorations of

mason jar. Similar to Cev-

Mendieta spent his life traveling the coast of Peru in search of surfable waves

Peruvian cuisine is not as

traveling up and down the

An intimate space enve-

iche, Tiger’s Milk is made

and authentic, masterfully

cut and dry as some other

coast in search of waves, he

lopes you upon entering.

with fish and other sea-

prepared cuisine. As a

countries around the world.

would stop at fishermen’s

Albeit the ocean is a mile

food if preferred, citrus,

young boy, Rodolfo would

“Peruvian Cuisine is like

markets where he and the

or so away, the sensation of

garlic, peppers, corn and

watch TV, “We only got

walking into a food court,”

chefs would exchange ideas

salty air circumvents the

fried corn...amongst other

three channels...the only

states Rodolfo. It is a fusion

or he would sit back and

space while the smell of

special ingredients. The

one worth watching was

of numerous nationalities

take note. He shares “Ev-

fresh fish and citrus wafts

peppers and corn are

the cooking channel.” He

and countries influence,

erything I’ve gathered I’ve

in a mouth salivating tant-

brought in from Peru and

would write down recipes

“Peruvian cuisine is over

put into my restaurant.” The

ric dance. The furnishings

truthfully...incomparable

demonstrated on the shows

500 years old.” Naturally,

ocean and it’s inhabitants

are minimal with repur-

to any seen in America.

and use his allowance to

such a vast array of dishes

inspired and drew an inter-

posed woods, seashell and

Rodolfo lightly fries the

buy the ingredients neces-

poses a challenge when

est out of Rodolfo. Thus, La

seaglass decor, and a tv

fresh corn and adorns the

sary to recreate these dish-

screen that’s most likely

dish for a desired crunch.

es. Once he traversed to the

showing one of Rodolfo’s

You’ll want to chug the

states, he noticed a lack of

favorite surf movies.

leftover juice, but if em-

Peruvian influence in the

barrassment gets the best

culinary scene. The few

of you, the Blue Corn

options available were not

Coolade is an equal trade

quality representations of

off. Also harvested from

his country’s fare. Finally,

Peru, the blue corn is

Rodolfo saw an opportu-

cooked and mixed with

nity for Peruvian cuisine to

sugar to make a juice that

be accepted by the commu-

coats and satiates the palate. Rodolfo is able to recreate the contradistinctive flavors of his birth country flawlessly due to the Once nestled in the menu

influx of Peruvian goods.

— although abbreviated

38 theatlanticcurrent.com

as mentioned before — is

Between the decor and the

far reaching, sectioned by

cuisine, the watch word is

‘Tiger’s Milk’, Ceviche, and

absolutely ‘Fresh’. La Panza

Traditional Land and Sea.

is drenched in authenticity,

The Ceviche is so far the

passion, and quality.

SCENE ➼

Nightlife, events and more

BREWERY BIO ❘❘ SNAPS

Get To The Point!

Local Craft Veteran Leads Copperpoint Brewing To Prominence

a

By Doug Fairall

ward winning beers don’t just appear out of thin air.

They’re made with skill,

brewed the hard way, by people who know the art and science of brewing. South Florida’s craft beer scene has expanded rapidly over the years, and some may find it difficult to navigate these hoppy waters. Fear not, as locals of Boynton Beach in the last year have been able to steer people in the direction of good beer by saying, ‘Get to the Point!’

It’s the mantra at Copperpoint Brewing Company, which opened its doors in May of 2015 in the now-expanding ‘Brewery District’ of Boynton Beach; a set of industrial buildings just north of Gateway Boulevard off High Ridge Road. It’s a brewery stocked up with a 20 barrel brewhouse on track to brew over 4,000 barrels of beer annually. Copperpoint may be a newcomer as a business, but its owner is anything but a newbie in the beer industry.

Matt Cox started Copperpoint last year after a 15 year stint in the

Photos: Ian Jacob

theatlanticcurrent.com 41

SCENE

➼BREWERY BIO

local brewing industry. He

beers, and they loved

is a veteran South Florida

what I did.”

brewer who started out as an assistant brewer at

Cox, like most brewers in

Big Bear Brewing Com-

South Florida, produces a

pany in Coral Springs

great variety of beers in

back in 2000, a time when

different styles. But unlike

craft beer was yet to be

some who may focus on

‘cool’ in the eyes of so

the extreme side of hops, or

many. He quickly took

the extreme side of ingre-

over the reigns a year

dients, he enjoys his focus

later, and worked tire-

to be on a facet of beer

lessly as its head brewer

making called ‘elegance’.

for almost 14 years, pro-

“For me,” he said, remark-

ducing standard brewpub-

ing on the Copperpoint

style beers along with

Lager, ”that’s what I like to

some of his own creations.

drink. I love lagers, lagers have such a simplicity to

“I had a lot of freedom

them, but also an elegance,

there,” he shared as we

and it’s good to see that

sat in his tap room over

people appreciate beers

a pint of his successful

that are 5% but have a

Copperpoint Lager, an

great drinkability.”

amber lager rich with

“

flavors of bread that fin-

“There’s a lot of time and

ishes with a crispness.

craft that goes into them

I love lagers, lagers have such a simplicity to them, but also an elegance, and it’s good to see that people appreciate beers that are 5% but have a great drinkability.

“

“I got to tweak the recipes

that people either can’t do

to where I wanted them,

[with] their brewery or

I got to make all the sea-

don’t have the brewing

sonal recipes, so it wasn’t

background to do.”

a handcuff like job there.

42 theatlanticcurrent.com

They saw that I made

That level of experience

good beers and creative

shines forth from the

TRULA Saison 6.3% ABV 40 IBU

BLOOD ORANGE WIT

A-10 HOPHOG

B RABBIT ESPRESSO STOUT

Belgian Wit 5.2% ABV 14 IBU

Red IPA 7% ABV 55 IBU

Stout / Espresso Cream Stout 6% ABV / 20 IBU

product that emerges out

pions its creator, that holds

factor of over a decade of

beer you’re tasting and

crazy gastronomy and off

of the fermentation tanks

the torch up high with a

dedication to his craft.

you’re thinking.”

the wall stuff, but it’s really

that take up the back half

commitment to quality.

“Your taste buds become so

of the brewery. Each and

great to have the knowl-

in tune to what you’re do-

“I love the classics… you go

edge of the classicals skills

every beer that comes

But don’t think that it’s

ing in the brewery,” he said

back to classical French

first. For me, you see the

across the bar has a certain

simply due to luck, or ser-

of drinking beer. “Every

cooking. Once you learn

beers on the board right

level of quality that cham-

endipitous fortune. It’s a

time you sit down to have a

that, you can go out and do

now, most of them up there

theatlanticcurrent.com 43

SCENE

➼BREWERY BIO

are pretty good balanced.

fee from Rabbit Coffee in

Some skew towards hoppy,

Riviera Beach. It’s lighter

some skew towards malty,

in body than many stouts,

but we’re not going to do a

with a silky creaminess

rose jasmine IPA for an

that comes from being

everyday beer. For a one-

poured on nitro. It’s not

off, yeah 100%.”

heavily roasted either, which gives it a bit of sweetness that reminds of

and a focused mind can

iced coffee. “We sell a lot

sometimes create happy

more than I was anticipat-

accidents. Take the Grape-

ing selling a stout. We sell

fruit Saison, a beer in

almost a full keg a day in

which Matt says he “stum-

the tasting room,” he

bled into” one day, and one

shares. This is a beer that

in which he fell in love

you can’t take to-go either.

with. Or the Blood Orange

“That means we’re pour-

Wit, another beer where he

ing on average over one

played around on a whim

hundred pints a day of

and has “quickly become a

stout. Which in south

cult favorite. We run out

Florida, when it’s typically

“

“

Even dedication to the craft

Your taste buds become so in tune to what you’re doing in the brewery. Every time you sit down to have a beer you’re tasting and you’re thinking. occasionally, I can’t keep it

pretty warm outside is

aforementioned Copper-

on tap all the time, and

surprising to me.”

point Lager, amber in col-

people, they’re in disbelief.”

or and crisp in finish. It’s “When we were getting

practically a ‘festbier’

There are two beers that

ready to open, and I was

that’s available year-

truly stand out for Copper-

like ‘I have to put a dark

round: no need to wait for

point; one which was a

beer on tap’... I had done

Oktoberfest to roll around

surprise hit, and another

that beer quite a few

to enjoy.

which is an economic

times over the years, and I

gamble.

just said we’ll throw one

“[Other breweries]

of those on, and we threw

wouldn’t even entertain

it on.“

the idea,” Matt said of the

The first is the B Rabbit Espresso Stout, brewed with locally sourced cof-

44 theatlanticcurrent.com

lager. “It really ties up the The second beer is the

brewhouse.” For Copper-

point to create a batch of

“I looked at stuff on the

their lager, it takes them

market and I said... there’s

six weeks. Normal turn

really not much like it out

around time for a beer at

there, and I felt that could

an average brewery is two

fill a void in the market.

weeks. The time can add

For me you can put that

up pretty fast. But Matt is

beer at the highest end

confident in his product

beer market, or you can

and how it can shape the

put it at the local burger

South Florida experience.

shop, and it has a place in both places and everywhere in between.“ For now, Copperpoint will remain a fairly local-oriented brewery. They supply beer to around 50 retail accounts, mostly in Palm Beach County, using Boynton Beach as his epicenter. This year there is an expectation to do some bottle releases in the form of 750ml or 22 ounce packages, but that’s the biggest of changes that are in the works. According to Matt It’ll be a slow but steady direction of growth, which is perfectly fine in this craft beer climate.

SCENE

âžźSNAPS

Sunfest 2016 Photos: (This Page) Leon Legot (Opposite Page) Chelsea Wieland

46 theatlanticcurrent.com

theatlanticcurrent.com 47

FLO RIDA ATLANTI C U N I V E R S I T Y

EXPLORE AND TRANSFORM. DISCOVER A DRIVING FORCE WHICH IS LIMITLESS, ENDLESS AND FILLED WITH POSSIBILITIES.

Raquel R., ‘17 Multimedia Studies and Sociology