bourbon dinner

Okeechobee Steakhouse Offers Bourbon Dinner; Prix-Fixe at La Masseria in Gardens

“Women, Whiskey and The Chef” pairs food, bourbon

okeechobee bourbon room

Belly up to the bourbon bar, er, room on July 12 for “Women, Whiskey and The Chef,” a special four-course dinner and bourbon pairing at Okeechobee Steakhouse. Proprietor Laura Lewis created the event, which will be held in the restaurant’s bourbon room, and will begin with a welcome cocktail. Chef Jamie Steinbrecher will talk about his dish pairings for the meal, and a guest speaker will discuss the drinks with each course. Reservations are required. The evening starts at 6 p.m. and costs $85.

2854 Okeechobee Blvd., West Palm Beach; 561/683-5151

New La Masseria joins summer prix-fixe lineup

Italian restaurant La Masseria, which opened earlier this year, has introduced a summer prix-fixe menu for both lunch and dinner. The Palm Beach Gardens venue prices the three-course offerings at $24.99 for lunch, and $39.99 for dinner. Dishes include mozzarella Farcita dello Chef, gnocchi Sorrentina, filetto di Branzino and dessert, of course.

5520 PGA Blvd., Palm Beach Gardens; 561/660-8272


Hungry for more food news? Visit our food page, and subscribe to the magazine for the most delicious coverage of Boca and beyond.

Lynn Kalber wasn’t born in Boca Raton, but she attended elementary through high school there, so she might as well have been. She’s a graduate of the University of Florida and has been in journalism most of her life, including 26 years at The Palm Beach Post. She’s written feature and food stories, and edited food copy among other jobs, including blogging about wine (The Swirl Girls). Her husband is writer and author Scott Eyman. They live in West Palm Beach with an assortment of cats and dogs.
TiltedKilt-Nachos

Tilted Kilt Slates July Fourth Bash, Unveils New Menu

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Haven’t made Fourth of July plans yet? Boca Raton’s Tilted Kilt, the only South Florida branch of this Irish-Scottish-British pub chain, is hoping you’ll celebrate at its second-annual July Fourth Block Party. The outdoor bash will offer an expanded events schedule whose proceeds will benefit vital service organizations.

The free party will begin at 5 p.m. on Independence Day. Families are invited to bring the kids for face painting, balloon art and a bounce house, while adults can enjoy a hot dog-eating contest and (for a small fee) a Craft Beer Expo. The Two Eds Band will provide live music, along with DJ spinning and emceeing from Nikko Entertainment.

Available from 5 p.m. to close, the Craft Beer Expo features concoctions from at least eight local breweries, including Funky Buddha, Barrel of Monks and Copperpoint. These fine purveyors of suds ‘n’ foam will offer three-ounce samplings—six of them for $5—with all monies raised funneled straight into the Boca Raton Police Athletic League and the Boca Raton Firefighter & Paramedic Benevolent Fund. The night culminates, of course, with an ideally positioned view of the city’s fireworks, which blast off from De Hoernle Park at 9 p.m.

TiltedKilt-AppetizerPlatter

The festivities cap a busy summer for Tilted Kilt, which recently unveiled a new menu of pub grub. Specializing in European fare with an American twist, the restaurant’s new appetizers include loaded tater tots, chili con queso, pub-fried pickles and a Bavarian-style pretzel with beer cheese sauce (Fat Tire amber ale, to be precise). Salmon Vera Cruz, grilled pork chops, chili spaghetti and Gaelic chicken are among the added entrees.

I sampled a few of these items at a recent press dinner. Highlights of the media fête included sinful standbys like Shepherd’s Pie and the addictive Buffalo Mac & Cheese, whose spicy fried chicken counters the gooey goodness of the cheddar-jack cavatappi pasta.

Owner Samir Changela touts the Kilt’s “scratch” kitchen and chef-driven ethos. The restaurant’s items are more artisanally prepared than the flown-in comfort food of Applebee’s and Friday’s, though they tend to fall in a similar category.

TiltedKilt-Nachos

Like any Irish-influenced pub worth its weight in malt and yeast, The Tilted Kilt’s strongest calling card is its libations. It boasts 44 beers on draft, from the traditional Guinness and Smithwick’s imports to IPAs, shandys, cream ales and hefeweizens, many from local brewers. I tried, and loved, the dark and smooth yet punchy B. Rabbit Espresso Cream Stout, from Copperpoint Brewing Co.

The cocktail list features prickly, accessible spins on classics, including the Outlaw Old Fashioned (featuring Jim Beam and Deep Eddy Sweet Tea Vodka), the ManMosa (with Sam Adams lager, Absolut Vodka and OJ) and the Mango Ginger Mule (Sailor Jerry Spiced Rum with mango puree and ginger beer).

Guests can enjoy their drinks at a pair of pool tables or parked in front of 60 televisions, which broadcast satellite sports from around the country (there are even flat-screens positioned atop the two urinals in the men’s room).

TiltedKiltGirl-PoolTable

Fair warning: While the July Fourth festivities are open to families, parents might want to leave the kids at home when visiting the Tilted Kilt the other 364 days of the year. Though Changela doesn’t market the brand’s “Kilt Girls” first and foremost, the eatery remains, as he cheekily described it, “a breastaurant,” whose servers’ attire would humble the average Hooters Girl. Just sayin’.

The Tilted Kilt is at 3320 Airport Road, Boca Raton. For information, call 561/338-5458 or visit tiltedkilt.com/boca-raton.

As the A&E editor of bocamag.com, I offer reviews, previews, interviews, news reports and musings on all things arty and entertainment-y in Palm Beach, Broward and Miami-Dade counties.
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Max’s Harvest Hosts a Good-Bye/Welcome Party

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Last night I attended a first: the changing of the guard at Max’s Harvest. I don’t recall ever going to a party at a restaurant celebrating the exit of one chef and the welcome of his successor—these things are usually done very, very quietly and who knows what ill feelings are harbored.

But last night was different because Dennis Max and his crew elected to make this change with warm wishes and thanks all around in a gathering that felt more like family than business. But don’t kid yourself: it’s good business to take the high road these days and Dennis Max knows that. Oh sure, he admits to a 1960s Berkeley-based summer of love background that still informs his value system, but I think it’s also pretty savvy for him to acknowledge the departure of rock star Chef Eric Baker (left), who’s starting his own restaurant, and welcome incoming Miami chef rock star Blair Wilson (right) at the same moment.

Wilson will assume the mantle of executive chef starting in June. He is joining Max’s Harvest from The Social Club on Miami Beach, where he served as executive chef. By all accounts—and based on the dishes we tasted last night, this self-professed “southern boy at heart” means business, like a seven-hour-in-the-making lamb rib, a pork shoulder with peach frou frou that took me back to my mom’s cooking, a delicate steak tartare, a feathery light fried oyster, seared tuna with watermelon—a whole battery of small treats that promise brilliant things to come.

Wilson’s background begins in Alexandria, VA where he was born, and started his career at Rustico Restaurant and Jackson 20, both in Old Town, followed by stints at the Charleston Place Hotel in South Carolina, Colorado’s Broadmoor Hotel and at the Windsor Court Hotel in New Orleans.

Baker is off to start his own place in the hot Dixie Highway corridor around Southern Boulevard, and plans to open in the December-January time frame.

And Dennis Max? He saluted both of them.

“I’m proud of the fact that I’ve worked with such great people who have learned from us and then been able to graduate to another level and follow their dreams.”

That’s how it’s done, folks.


Hungry for more food news? Visit our food page, and subscribe to the magazine for the most delicious coverage of Boca and beyond. 

View More: https://phillipvn.pass.us/happiesthour-flordecana

Summer of the Sauce: Refreshing Cocktail Recipes and a Wine Dinner

Want to cool off with class? Sip some of these.

I may have mentioned once or twice (!) that I’m a gin girl. I like the spirit in almost any cocktail, and I also like mixing it up with different gins. A current fave is Hendrick’s Gin (produced in Girvan, Scotland by William Grant & Sons), which is infused with rose and cucumber and bottled in a dark brown apothecary-style glass. Classy all the way.

Cheers to a delicious recipe that brings out the best in the gin. Enjoy!

Cucumber Basil Smash (2)

Cucumber Basil Smash

  • 1 ½ parts Hendrick’s Gin
  • 3/4 part fresh lemon juice
  • 3/4 part simple syrup
  • 3-5 basil leaves
  • 3-5 cucumber wheels

Method: In a mixing glass muddle basil, cucumber and simple syrup. Add Hendrick’s Gin, lemon juice and ice. Shake well and fine strain into an iced double rocks glass. Garnish with basil leaves and cucumber wheel (Consider also muddling seasonal berries for a flavorful variation.)


Mojitos are as popular as flamingos in South Florida. Here’s a recipe that uses Champagne—or any dry bubbly.

View More: http://phillipvn.pass.us/happiesthour-flordecana

Flor Ultimate Mojito

  • 2 parts Flor de Caña 7
  • 1/2 part lime juice
  • 1/3 part superfine sugar
  • 3 mint leaves
  • Champagne

Method: Muddle lime juice and sugar in a collins glass. Add mint leaves and muddle again. Fill glass 2/3 full with crushed ice and add Flor de Caña rum. Top off with a champagne float. Garnish with sprig of mint.


And a tequila recipe rounds out the trio:

Del Campo 2

Del Campo

  • 1 ½ parts Milagro Silver
  • 1/2 part lime juice
  • 3/4 part celery juice
  • 1/5 part Nopal prickly pear cactus (optional)
  • 1 part pineapple juice
  • 1/2 part cilantro or parsley

Method: with a half lime, rinse around the rim of a rocks glass and salt with chicharron salt. Separately, combine all ingredients and shake well. Strain mix over fresh ice into the chicharron salted rocks glass.

Join Old World rosés at Café Boulud wine dinner

wine dinner

Remember summer is the season of the wine dinner here in SoFla, and Café Boulud’s are notable for their food quality as well as teaching diners a lot about both the food and in this case, Old World rosés.

On June 22, Executive Chef Rick Mace and Chef Patissiere Julie Francheschini will prepare a four-course dinner with wines selected by Head Sommelier Imre Papp. The rosés will be from Champagne and Provence, France, as well as Corsica, Italy, Germany and Austria. Cost is $95 per person; reception is at 6:45 p.m., dinner at 7 p.m.

Also at Café Boulud Tuesday evenings through October, there is free corkage for one bottle per person. That is a great deal.

301 Australian Ave., Brazilian Court Hotel, Palm Beach; 561/655-6060


Hungry for more food news? Visit our food page and subscribe to the magazine for the most delicious coverage of Boca and beyond.

Lynn Kalber wasn’t born in Boca Raton, but she attended elementary through high school there, so she might as well have been. She’s a graduate of the University of Florida and has been in journalism most of her life, including 26 years at The Palm Beach Post. She’s written feature and food stories, and edited food copy among other jobs, including blogging about wine (The Swirl Girls). Her husband is writer and author Scott Eyman. They live in West Palm Beach with an assortment of cats and dogs.
pig-sty

Cool Down with Coffee Ice Cubes and Heat Up the Grill with Pig-Sty Meats

Coffee ice cubes a Brooklyn Water Bagel staple

Brooklyn WaterB Cubsta

Since 2010, Brooklyn Water Bagel locations have included coffee ice cubes with their signature Cubsta iced coffee. According to founder Stephen Fassberg, this cuts down on coffee waste in the stores and eliminates the customer complaint that the coffee is “watered-down.” Don’t forget to try a bagel made with Brooklyn-accurate water—and you can watch the bagels being made in all the stores.

The coffee ice cubes are a great idea, and in this heat, we’ll have triple the number of those, thank you very much. The cubes are free with the Cubsta, and are available at all locations, including these:

  • 22191 Powerline Road, Boca Raton
  • 2250 N. Federal Highway, Boca Raton
  • 14451 S. Military Trail, Delray Beach
  • 1790 N. Congress Ave., Boynton Beach

Pack some Pig-Sty BBQ meats for outdoor adventures

Pulled pork sandwich. Photo courtesy of PigSty.

Pulled pork sandwich. Photo courtesy of Pig-Sty BBQ.

Going boating, camping or picnicking any time soon? If you’re loading up the cooler for some great made-outdoors meals, you may want to try the latest from Pig-Sty BBQ: vacuum-sealed meats that are cured and smoked in-house. The house-smoked Canadian bacon is $4.25 per half pound; house-made maple sugar cured and smoked bacon, brisket, pulled pork, turkey, ham, smoked pastrami and sausages are each $8.50 per half pound. A slab of ribs is $22 each.

706 W. Boynton Beach Blvd., Boynton Beach; 561/810-5801


Hungry for more food news? Visit our food page, and subscribe to the magazine for the most delicious coverage of Boca and beyond.

Lynn Kalber wasn’t born in Boca Raton, but she attended elementary through high school there, so she might as well have been. She’s a graduate of the University of Florida and has been in journalism most of her life, including 26 years at The Palm Beach Post. She’s written feature and food stories, and edited food copy among other jobs, including blogging about wine (The Swirl Girls). Her husband is writer and author Scott Eyman. They live in West Palm Beach with an assortment of cats and dogs.
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Treat Dad to a Meal at His Favorite Restaurant With These Father’s Day Specials

Father’s Day is just two days away! If you didn’t see anything you liked in our Miami or Palm Beach County listings, here’s your last chance to treat Dad to a special meal at his favorite restaurant with these Father’s Day specials.

Spoto’s Oyster Bar

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Start with a Father’s Day special 2-pound lobster with mashed potatoes and vegetables for lunch or dinner ($38.50). Or try the buffet brunch with eggs Benedict, eggs and bacon, a charcuterie platter and more for $14.95 per person. Brunch is 10:30 a.m. to 12:30 p.m., and dinner is 4 p.m. to 10 p.m.

4560 PGA Blvd., Palm Beach Gardens; 561/776-9448

Pistache French Bistro

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Photo courtesy of Pistache.

A prix-fixe brunch for dads and families starts at 11 a.m. through 2:30 p.m. and includes dishes such as salmon tartare, crisp pork belly, Burgundy escargots, short rib hash, Le Pistache burger (pictured), steak frites, crab quiche, poached Maine lobster cobb and more. Cost is $65 per person.

101 N. Clematis St., West Palm Beach; 561/833-5090

Council Oak Steaks & Seafood

Council Oak Dining Room Upper Deck 3-2017 hi-res (1)

A Father’s Day brunch features unlimited Taittinger Brut La Francaise, plus all kinds of food stations (omelet, meats, raw bar, pasta, sushi) for $89 per person.

Seminole Hard Rock Hotel & Casino, 1 Seminole Way, Hollywood; 954/327-7501

SuViche

SuViche sushi

For Father’s Day, you can buy a sushi roll and get one half-off to celebrate both Dad and National Sushi Day. Dads also get one complimentary beer.

401 E. Las Olas Blvd., Fort Lauderdale; 954/656-3663


Hungry for more food news? Visit our food page, and subscribe to the magazine for the most delicious food coverage of Boca and beyond. 

Lynn Kalber wasn’t born in Boca Raton, but she attended elementary through high school there, so she might as well have been. She’s a graduate of the University of Florida and has been in journalism most of her life, including 26 years at The Palm Beach Post. She’s written feature and food stories, and edited food copy among other jobs, including blogging about wine (The Swirl Girls). Her husband is writer and author Scott Eyman. They live in West Palm Beach with an assortment of cats and dogs.
burgers palm beach county

Staff Picks: Our Favorite Burgers in Palm Beach County and Beyond

It seems like I’ve been in the mood for a burger just about every day since the beginning of June. Maybe I’m just a die-hard carnivore. Actually, I know I am. And you probably are, too, if you’re reading this. So let’s talk best burgers today with the staff of Boca mag.


Shayna Tanen, web editor (that’s me!)

Mac Daddy

From Grease Burger Bar

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Grease’s Mac Daddy burger. Photo by Experimar.

Grease’s Mac Daddy mac and cheese burger is like carbs tucked into carbs blanketed on pork and resting on a cow. The burger patty is always juicy, just the right amount of greasy, and cooked just right. I’m a mac and cheese nut, so the addition of a pretty good mac and cheese to just about anything would appease me. When bits of mac fall out of the bun and onto the plate, it’s the same kind of excitement as finding a face-up lucky penny on the ground. It’s also advised that you get tater tots and pickles with your meal, because how much fun is that? Grease has an unhealthy selection of burgers for any appetite! Vegetarians will be happy about Terance’s Housemade Veggie Burger, while burger fiends will enjoy The Grease Beast (a devilish stack of grilled cheese sandwiches, bacon, burger and accoutrements).

Grease is at 213 Clematis St., West Palm Beach; 561/651-1075


Allison Lewis, associate editor

Burger

From Beer Trade Co.

Photo courtesy of Beer Trade Co.

Photo courtesy of Beer Trade Co.

Anthony Bourdain said it best: keep a burger simple. He’s right—with quality ingredients, a burger doesn’t really need anything more than the patty, lettuce, tomato, cheese and a great special sauce. Beer Trade exemplifies this best. Their brisket/short rib/ground chuck patty blend is chargrilled to order (medium!) then topped with melty sharp cheddar cheese, crisp lettuce, juicy tomato slices and onion, all stacked on a toasted potato roll. Don’t forget to slather on the special Beer Trade Sauce.

Beer Trade Co. is at 145 N.E. 4th Ave., Delray Beach, 561/808-7304 and 2151 North Federal Highway, Boca Raton; 561/409-2569


Gail Eagle, special projects manager

What: Sweet Caroline

From ROK:BRGR Burger Bar & Gastropub

The Sweet Caroline. Photo courtesy of ROK:BRGR.

The Sweet Caroline. Photo courtesy of ROK:BRGR.

ROK:BRGR’s handcrafted burgers are the kind of juicy that makes them mouthwatering.  My favorite is the Sweet Caroline with tasty aged Vermont cheddar, BBQ glazed short rib, creamy (but not too creamy) coleslaw, fried onion strings, and a “just right” bourbon BBQ sauce. Sometimes you just want a burger—but it has to be special.  This is the one for me. Oh! Be sure to get the truffle fries.  Don’t share … you’ll want them all to yourself.

ROK:BRGR is at 4 E Atlantic Ave., Delray Beach; 561/808-7220. Other locations in Fort Lauderdale, Hallandale Beach and South Miami. 


Mandy Wynne, production manager

What: Black & Bleu Bacon Burger

From Bokampers Bar & Grill

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Mandy’s Black and Bleu Bacon burger.

The “Black & Bleu Bacon  Burger” from Bokampers on the intracoastal in Fort Lauderdale recently knocked The Rusty Hook Tavern’s “RH burger” from it’s tasty pedestal. A fluffy, lightly toasted bun encompassing an ample portion of succulent beef, buried beneath a heaping pile of toppings was definitely worth blowing my diet for. The lush combination of melted blue cheese, thickly cut strips of bacon, creamy horseradish steak sauce and crispy onion strings (you can also sub with tater tots) was a delight to the tastebuds! You can’t get much better than that in my book.

Bokampers is at 3115 NE 32nd Ave, Fort Lauderdale; 954/900-5584


John Thomason, managing editor

What: ‘Shroom Burger

From Shake Shack

Behold, the 'Shroom Burger. Photo provided by Shake Shack.

Behold, the ‘Shroom Burger. Photo provided by Shake Shack.

The veggie burger enthusiast is accustomed to disappointment. As gussied up as they may be with artisanal sauces and house-made spices, black bean patties and quinoa blends rarely match the flavor profiles of their carnivorous brethren. Shake Shack’s meatless option, however, is as delicious and decadent as anything produced by a cow. It’s a deep-fried portabello mushroom filled with melted cheeses, and it’s a slice of artery-clogging heaven. The restaurant’s signature ShackSauce helps, but this fungi-driven spin on the veggie burger would be scrumptious enough without it.

Shake Shack is at 1400 Glades Road, Boca Raton; 561/923-0847


Hungry for more food news? Visit our food page, and subscribe to the magazine for the most delicious coverage of Boca and beyond. 

Shayna is the Web Editor of Boca Magazine. She is a 20-something sorta-recent graduate from the University of Florida with a degree in journalism. Most of her time is spent fawning over cats and kittens; cooking food at home for her family; and observing Florida’s greatest asset: nature.
palm beach county father's day

10 Palm Beach County Father’s Day Deals and Specials

It’s Dad’s Day! Here are some delicious Palm Beach County Father’s Day specials that the whole family can enjoy.


Okeechobee Steakhouse

Okeechobee porterhouse

A 28-ounce, 55-day dry-aged prime porterhouse meal (pictured) is the special on June 18, for $74.99. Dinner starts at 4 p.m.

2854 Okeechobee Blvd., West Palm Beach; 561/683-5151

Due South Brewery

Join this local brewery for a day of bacon beer (yes!), burgers and brewery tours. There’s a special release of Kevin’s Bacon, the Imperial Caramel Cream Ale with bacon added. Tucker Dukes food truck will be on site from 1 p.m. to 6 p.m. with the Duke Burger or Baby Mondragon. Free tours will be given at 1 p.m., 2 p.m. and 3 p.m.

2900 High Ridge Road, Boynton Beach; 561/463-2337

The Regional Kitchen & Public House

The Regional Flapjacks photo by South Moon Photography

 

A Sunday brunch buffet is the special here, for $65 per person. Try the cornmeal flapjacks (pictured) with bourbon blueberry jam and salted butter, or fried chicken thighs, buttermilk waffle, omelettes to order and plenty of desserts. From 11 a.m. to 3 p.m.

651 Okeechobee Blvd., West Palm Beach; 561/557-6460

Oceans 234

Have a Father’s Day brunch on the beach and receive complimentary family photos. Dishes include Cap’n Crunch, Banana and Nutella French toast, crab cake Benny, steak and egg skillet and more. Open 10 a.m. to 10 p.m.

234 N. Ocean Drive, Deerfield Beach; 954/428-2539

Eau Palm Beach Resort & Spa

Eau Drunch Bloody Mary Bar

A Dad’s “Drunch” that includes a man-sized selection of fixings to accompany High West Whiskey on the Bloody Mary bar (pictured), or his favorite beer, this buffet is $95 per person, $25 for kids 5-12, and free for kids under 4. It includes cheese/charcuterie, smoked & cold seafood, pasta station, eggs, ravioli, red snapper, grouper, chicken, sausage, raw bar station, carving station, omelet station and desserts. From noon to 2:30 p.m.

100 S. Ocean Blvd., Manalapan; 561/533-6000

Rocco’s Tacos

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A brunch from 11:30 a.m. to 2:30 p.m. includes Huevos Rancheros Divorciados and wet burrito con huevos, plus endless mimosas or Bloody Marys. Kids under 10 eat free with purchase of an entrée.

all locations

Meat Market Palm Beach

On Father’s Day, which is a Signature Steak Sunday here, all signature steaks are half off (12-ounce filet mignon, 16-ounch prime ribeye, Meat Market Steak). Dinner from 5 p.m. to 10 p.m.

191 Bradley Place, Palm Beach; 561/354-9800

The Fresh Market

From June 16-18, the Father’s Day deal here includes a meal for $29.99: four gourmet burgers or bratwursts, smokehouse BBQ beans, coleslaw, salad, corn, fresh burger or hotdog buns and an apple pie.

all locations

Butcher Shop Beer Garden & Grill

7047 Tomahawk Steak. Huge bone-in ribeye with tomahawk bone off to the left side with tyme herbs on a white rectangle platter on a classic pub style wooden table. Served with brussel sprouts and vintage wine bottle and glass, Black curtain in background

A three-day music festival highlights Father’s Day, with bands Spred the Dub, DJ “Chilly Willy” and Cecil Anno of Tank Tops & Flip Flops. The steak dinner special includes the Tomahawk bone-in ribeye steak for two (pictured), with sweet Florida corn and loaded mashed potatoes for $99. And a free draft beer for Dad on Sunday.

209 6th St., West Palm Beach; 561/812-2336

Baciami Italiano

©2017 J.A.| Baciami Italiano | Boyton Beach, Florida

This newly opened Boynton Beach Italian restaurant by Steven Pellegino Sr. and Jr. is offering a prime steak and lobster dinner, served with a classic Caesar salad and truffle mac n’ cheese for $39. Dinner reservations start at 4 p.m., and the same deal is also available at Prime Steak & Seafood in Delray Beach.

1415 S Federal Highway Boynton Beach; 561/810-5662


Hungry for more food news? Visit our food page, and subscribe to the magazine for the best food coverage of Boca and beyond.

Lynn Kalber wasn’t born in Boca Raton, but she attended elementary through high school there, so she might as well have been. She’s a graduate of the University of Florida and has been in journalism most of her life, including 26 years at The Palm Beach Post. She’s written feature and food stories, and edited food copy among other jobs, including blogging about wine (The Swirl Girls). Her husband is writer and author Scott Eyman. They live in West Palm Beach with an assortment of cats and dogs.
vegetarian

Skip The Meat: Try These Satisfying Vegetarian Foods for Grilling Season

One of my favorite pastimes during the summer is outdoor parties and grilling. While I love raw food, let’s be realistic—not everyone can or should stick to one dietary theory 100 percent, and sometimes you just want to fire up that grill! If you are like me and want to indulge guilt-free and vegetarian, without harming your body with heavily processed animal proteins, then check out my top recommendations for the best plant-based hot dogs, veggie burgers and potato chips. All of these items are available at Whole Foods Market on Glades Road.

Smart Dogs

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If you are what you eat, why not eat smart foods? Or Smart Dogs, in this case? These are great, non-GMO hot dogs by Lightlife that are bursting with flavor.  Because they are plant-based and have zero cholesterol, you can rest assured that you won’t be compromising your heart health. However, your taste buds will thank you for the delicious treat.

The Beyond Burger

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For those who want to avoid gluten, dairy and soy, I recommend The Beyond Burger by Beyond Meat. It is the latest veggie burger on the market and it is incredible! It is rich, sizzles on the grill and is delicious. Accessorize it with pickles, ketchup, mayo, mustard and any other fixings and you will be completely satisfied.

Follow Your Heart American Cheese Slices

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This cheese is my new favorite alternative to dairy cheese. If you haven’t tried this dairy-free, soy-free and gluten-free cheese, then you are missing out. This cheese is actually made from coconut oil, which is known to help boost metabolism. How about cheese that can help you lose weight? Yes, please.

Green Lite Burger Buns

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If you are looking to avoid gluten but are tired of eating bread that tastes like cardboard, then check out Green Lite brand. They have delicious rolls, white bread and burger buns, just to name a few. The reason why I try to avoid gluten is because it can be irritating to the body and cause inflammation. While some people are gluten-intolerant, I find many people are gluten-sensitive without even knowing it. To find out how gluten affects you, try avoiding it for two weeks and see how you feel.

Sweet Potato Chips

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When it comes to potato chips, I like to have Terra Sweet Potato Chips. They come in 6 different varieties and bring you that crispy crunch that only a potato chip can provide. However, unlike white potato chips, you are getting extra minerals and fiber. Just don’t tell the kids they are good for them until they try these chips for themselves!

Alina Z., aka “The Green Goddess,” is a certified holistic health coach, detox specialist and raw-food chef (she conducts occasional classes at Whole Foods in Boca). Prior to moving to Florida, Alina hosted her own TV show in Maryland—“Entertaining A to Z”—for people who didn’t have time to cook but wanted to eat healthy. Catch one of her web episodes at eHow.com, visit Alina’s website at alinaz.com, or follow her on Facebook and Twitter. The Green Goddess blog runs every other Wednesday at bocamag.com.
SUGARCANE_beef_short_ribs

5 Things We Love at SUGARCANE Raw Bar Grill in Miami

If you’re looking for a bit of adventure or a change of scenery, stop by SUGARCANE raw bar grill in Miami. Located on the corner of N.E. 32nd St. and N.E. 1st Ave., it has plenty of outdoor and indoor seating plus a casual eclectic atmosphere. Chef Timon Balloo is the mastermind behind this three-kitchen dining concept, with a second location in Las Vegas and a third opening in Brooklyn. The three kitchens include: one traditional, one raw bar and one open-flame grill, which each produce various made-to-order small plates. SUGARCANE is known for its rum selection and carries over 100 varieties. I love the creativity behind each dish, the complex flavors and the I-tried-a-lot-but-don’t-feel-too-full feeling I have when the meal ends. Round up friends and take them here the next time you’re in Miami. Be sure to try these favorites:

1. Tobacco Rum Old Fashioned

Homemade cigar bitters infused with tobacco leaves, maple, Mount Gay Black Barrel and Angostura bitters, served over a large ice cube with an orange twist. It’s a celebratory start to any weekend.

SUGARCANE_tobaccorum_oldfashioned

2. Hakkaido Scallop Crudo

Thinly sliced scallop served atop compressed apple with shaved black truffle, a slice of jalapeño and lime juice; it’s slightly spicy, light and refreshing.

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3. Bacon Wrapped Dates

Manchego cheese and linguiça, or savory smoked pork sausage and sweet dates are wrapped in bacon and served with a garlicky sauce. You’ll want to order a couple of these, especially if you’re with a group, because they’ll be gone in a pinch.

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4. Beef Short Rib

By far my favorite plate—thin pieces of beef grilled Korean style with rings of Fresno chili peppers, sesame seeds and soy sauce. (Get in mah belly!)

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5. Carrot soup

So much goodness right here—red curry, coconut milk, almond, cilantro and chili aioli. It’s velvety smooth, creamy and aromatic.

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BONUS: Try the torrejas: French toast squares soaked in dulce de leche, then hidden beneath a layer of maple caramelized apples and cinnamon ice cream. It’s SUGARCANE’s most popular dessert and for good reason.

Allison Lewis is the associate editor at Boca Raton Magazine and a native St. Louisan. She earned a Bachelor of Journalism and a Master of Arts in Journalism from the University of Missouri in Columbia, Mo. In her spare time, Allison enjoys cooking, playing Ultimate frisbee, reading, traveling and watching sports.