The Boca Interview: Lane Kiffin


This is an excerpt of an interview in our September/October 2017 issue. For more stories like this, subscribe to the magazine

One of college football’s most controversial coaches gets a fresh start at FAU



Lane Kiffin has one of the most storied careers in American football history. He’s been hired and fired, loved and hated, by some of the best teams in the Pac-12, NFL and SEC.

Late Oakland Raiders owner Al Davis fired Kiffin, the NFL’s youngest head coach, in 2008 after a 4-12 season. USC did the same in 2013 after a 64-21 loss to Arizona State. His short stint at Tennessee left fans and students dismayed, then angry, when he started trolling them on Twitter. In January, University of Alabama head coach Nick Saban, who signed an eight-year extension with the organization, relieved Kiffin, his offensive coordinator, eight days before the Tide’s upsetting loss to Clemson for the 2017 national championship.

Compare this to Florida Atlantic University, whose football program has seen similar ups and downs since its inaugural 2001 season. Legendary head coach Howard Schnellenberger led the Owls to a Sun Belt Conference championship title in 2007 and their first bowl invitation (New Orleans Bowl) the same year. Following his retirement in 2011, FAU hired Carl Pelini as Schnellenberger’s replacement in 2012. Pelini was fired after admitting to illegal drug use, and interim head coach Brian Wright finished the season with bowl eligibility in 2013. Charlie Partridge took over in 2014 and was fired in 2016 after three consecutive 3-9 seasons.

FAU’s president, John Kelly, set out to find a replacement, sitting in on each candidate interview. “I wanted a coach who could take us to the top 25,” he says.

By mid-December 2016, fate intervened. FAU needed a coach; Kiffin needed a job.

“We wanted Lane Kiffin or a Lane Kiffin-type coach,” President Kelly says. “And we got what we wanted.”

So did Kiffin. He’s now head coach of the FAU football program.


Kiffin’s football legacy started early, as captured in a black-and-white photo displayed on the credenza in his office. Young Lane and his father, Monte Kiffin, are on the sidelines at North Carolina State University, where Monte held his only head coaching job from 1980 to 1982. The caption reads: “Dad and son clown around … NCSU head coach, Monte Kiffin, holds his 5-year-old son Lane atop his shoulders. …” Lane points a finger, his mouth agape, as if hollering at someone.

Today, Kiffin, 42, is a soft-spoken, sarcastic guy with sandy blond hair and brown eyes. He uses Twitter to invite Kim Kardashian West and Kanye West to Owls games, and shares questions like: “Is sand called ‘sand’ because it is between the sea and the land????” Someone close to him likened him, with affection, to “a diva.”

Sometimes, he works out at 5 a.m. with Wilson Love, FAU’s head strength coach. He’s always living and breathing football, a trait that remains constant, despite his regular rotation through NFL and college football teams.

Plenty have offered skepticism about Kiffin’s recent appointment, for one reason or another: his questionable hiring of offensive coordinator Kendal Briles, a former Baylor University coach who is facing litigation for allegedly coercing football prospects with sex while at Baylor; a lawsuit filed against Kiffin by former Alabama wide receiver Antonio Carter, alleging the head coach misled him about a football job at FAU.

Despite it all, Kiffin remains focused on his players and this year’s season, which started Sept. 1 with a match against the Navy Midshipmen.

FAU is different from your time at Alabama in many ways. Why exactly did you take this job?

The president is really committed to a winning football program. … If you look at the track record of the schools over years and years and years, almost every Florida school at some point has won. There’s a reason for that, and the reason is there are great players here. And you get to live in Boca.

What excites you about coaching FAU football?

In the interview process, it was apparent they were excited about winning and doing things differently than they’ve done before. When you go to a place that hasn’t won for a while and you do [win], it’s actually more exciting than [when] you go to a place that’s already been winning and you just keep winning. I’m excited.

Do you have plans to start recruiting more from area high schools?

We do. As we move into the next class going forward, we want the majority of that class to be from Florida, especially from South Florida, because of the quality of players and the quality of coaching here.

FAU has gone three seasons winning only three games. How imperative is it to change that record?

That’s the No. 1 goal. That’s why you’re hired. First step was putting together a really good staff. Now we’ve got to keep working with our players, continuing to recruit and then, as we get closer to it, managing the game so that those close games we win in the fourth quarter.

What’s your vision or dream for this football team and your first season at FAU?

We don’t really … say, ‘We’re aiming to have a championship in Year X,’ whenever that is, because there’s too many variables in football. It still is a team sport. It’s got 85 players on a roster. You get all kinds of variables. Injuries—more injuries probably than any other sport. All we do is try to work to be the best we can in that year, on that day.

How do you plan to get more involved with the Boca community?

We talk about that weekly. We’re still trying to get out as much as we can and meet as many people as we can. It’s unusual to be at a place where there are so many people that don’t know about the football program. We’re always trying to come up with ideas and do the best we can to change that.

Do you plan to stay in South Florida long-term?

We don’t really look at things that way. I’m in a different stage of my life than I would have been had you asked that five to 10 years ago. As you’re younger you’re trying to find the bigger, better job or [higher] salary, or whatever. Sometimes you start to realize it’s more important to find a place where you really feel comfortable, you really like the people that are there and you really feel something special—and a place you want to live, too.

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.
Photo by Aaron Bristol.

Illuminate Your Face With This High/Low Lighting Technique

This video accompanies our story “Lighten Up” in our September/October 2017 issue. For more content like this, subscribe to the magazine. Photography for this story was shot at Sun House Studio in Delray Beach by Aaron Bristol. 

Contouring. Highlighting. Strobing. Gelittering.

You’ve probably read about these makeup terms in magazines or watched YouTube tutorials about how to pull off the technique (except “gelittering;” we made that one up). Maybe you’ve even tried to pull off these looks yourself to varying degrees of success.

The problem with mainstream beauty videos, says Delray-based makeup artist Daphney Antoine, is that they’re marketed toward teenagers and women in their 20s. She says she sees too many older women copying the same makeup techniques that look great on youthful skin, but just don’t work when replicated on more mature features. But that doesn’t mean women of a certain age can’t highlight or contour.

Watch a behind-the-scenes look at our photoshoot, and see below for application tips.

Step 1. Start with a clean face. Remember to use a daily moisturizer to minimize fine lines and prep your skin before makeup application.


Step 2. Highlight the areas of your face you want to spotlight. Good spots are above your eyebrows, under your eyes, around your temples and on the bridge of your nose. You can also use highlighter on the cheekbones depending on how prominent they are. Antoine says, “It’s all in the effort to create an oval-shaped face.”


Step 3. Contouring or shading is used on areas of your face that you want to look less prominent. Use it under the cheekbones so your face appears thinner and your cheeks stand out.


Step 4. Antoine’s pro tip: Blending is the most important aspect of doing your makeup. She says you shouldn’t see where the makeup starts or ends. “It’s meant to accentuate your beauty,” she says. “It doesn’t become a mask—it becomes your face.” Blend the makeup into your hairline, and don’t miss the ridge around your nose, or the skin right underneath your lash line. To complete your look, add a light powder to your whole face, eye shadow, mascara and lip gloss or lipstick.


About our model, Kate Colozzi:

Colozzi lives in Delray Beach and is the sales manager of Dune Jewelry, a Boston-based jewelry company that uses sand from your favorite beach, park, mountain or anywhere special in artisanal fine jewelry pieces.

About Daphney Antoine:

Photo provided by Daphney Antoine.

Photo provided by Daphney Antoine.

Antoine has worked in the fashion and style industry around the globe. She is a photographer, brand image consultant, hair and makeup artist and has her own line of makeup products.

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.
Smokin' Rays Pork Wings. Photo by Aaron Bristol.

How To Tailgate Like a Pro With Smokin’ Ray Rutenis

This video is part of our “Parking Lot Party” story in the September/October 2017 issue. For more content like this, subscribe to the magazine

Smokin’ Rays Short Rib Sliders

Pork Rib Sliders. Photo by Aaron Bristol.

Shot Rib Sliders. Photo by Aaron Bristol.

Yield – 1 dozen sliders, prep – 4.5 hours, tailgate – 10 minutes

  • 4 lbs. short ribs of beef
  • 4 tbsp. SmokinRays® BBQ Rub
  • 4 tbsp. bacon (diced)
  • 2 onions (chopped)
  • 2 carrots (chopped)
  • 3 cloves garlic (minced)
  • 3 tbsp. brown sugar
  • 3 tbsp. cider vinegar
  • 1/2 tsp. dry mustard
  • 1/2 cup tomato puree
  • 2 tsp. Worcestershire sauce
  • 1 ½ cups beef broth
  • Mini hamburger buns

To cook:

  1. Preheat oven to 250 degrees.
  2. Remove any membranes (or silverskin) from short ribs.
  3. Cover BBQ Rub into the ribs.
  4. Using a cast iron or other heavy wide skillet or pan that is also ovenproof, sweat the bacon until fat covers skillet. Add short ribs and brown on all sides.
  5. Remove ribs and brown onions, carrots then garlic.
  6. When browned, pour off all but a small portion of the drippings remaining in pan.
  7. Add remaining ingredients and bring the sauce to a boil, then cover the pan and transfer to the preheated oven and bake for 3.5 to 4 hours, basting occasionally.
  8. Remove ribs from skillet and let rest. Boil the liquid until thick and strain.
  9. Place in refrigerator until game day.
  10. At tailgate, slice in 2-ounce pieces and warm on grill, brushing with reduced sauce. Serve on small buns with BBQ sauce and melted cheese.

Tip: Chef Ray likes gouda cheese!

Roasted Corn Salsa

Roasted Corn Salsa. Photo by Aaron Bristol.

Roasted Corn Salsa. Photo by Aaron Bristol.

Yield – 10 servings, time – 30 minutes

  • 2 fresh corn on the cob (shucked)
  • 1/2 cup crushed pineapple
  • 1 small cucumber (peeled and seeded)
  • 1 red bell pepper, roasted (coarsely chopped)
  • 1 yellow bell pepper, roasted (coarsely chopped)
  • 1 jalapeno pepper, seeded and minced (optional)
  • 2 garlic cloves (minced)
  • 1 red onion (small diced)
  • 3 tbsp. fresh cilantro (chopped)
  • 1 tbsp. fresh lime juice
  • 1 tbsp. SmokinRays® Herb Citrus
  • As needed SmokinRays® All Mixed Up (optional)
  • Salt and pepper (to taste)

To cook:

  1. Roast corn in broiler and cool.
  2. Mix all ingredients in a bowl and chill in refrigerator.

Tip: Use All mixed up for spicier mix.

Smokin’ Rays Pork Wings

Smokin' Rays Pork Wings. Photo by Aaron Bristol.

Smokin’ Rays Pork Wings. Photo by Aaron Bristol.

Yield – 1 dozen, prep – 15 minutes, tailgate – 15 minutes

  • 1 dozen pork wings (already cooked)
  • SmokinRays® Pork Rub (as needed)
  • 12 bacon strips (thin sliced)
  • BBQ sauce (optional)
  • Toothpicks
  • Pam spray

To cook:

  1. Thaw pork wings in refrigerator overnight.
  2. Cover wings with Pork Rub.
  3. Spiral wrap each wing with bacon and secure with toothpick.
  4. Spray with Pam and cook on grill until bacon is crispy (165 degree internal temp).
  5. Brush with bbq sauce and enjoy.

Gator Jello Shots

Go Gators! Photo by Aaron Bristol.

Go Gators! Photo by Aaron Bristol.

Yield – 16, 2-ounce shots

1st stage:

  • 3 ounces gelatin (flavorless)
  • 1 cup boiling Gatorade (blue)
  • 1/2 cup (4 ounces) vodka
  • 1/2 cup Gatorade (blue)

2nd stage:

  • 3 ounces gelatin (flavorless )
  • 1 cup boiling Gatorade (orange)
  • 1/2 cup (4 ounces) vodka
  • 1/2 cup Gatorade (orange)

To make:

  1. Combine the liquor and cold Gatorade and place in the refrigerator so they are a consistent temperature. You should have 1 cup of cold liquid.
  2. Pour the gelatin into a bowl.
  3. Add boiling water, stirring until the gelatin is completely dissolved.
  4. Stir in the chilled liquor and cold Gatorade mix. Add food coloring if you want to enhance or change the color.
  5. To make layers, begin by making one flavor of jello shot and fill cups 1/2 or 1/3 of the way full. Chill these until almost set (about 1 to 1 ½ hours) then add the next flavor.

With this basic recipe your can change flavors and colors to promote your own team.

For non alcoholic substitute the vodka for Gatorade

summer indulgences

5 Summer Indulgences Worth Splurging For This Month

Cool yourself down with these summer indulgences.


1. Adult milkshakes

You’re all grown up, so you can spike that milkshake now and then. We like the Guinness and Nutella version at Boca’s M.E.A.T. Eatery & Tap Room.


The dining room at Tanzy. Photo by Bristolfoto.

2. iPic Premium Plus seating

It’s 105 degrees in the shade, so splurge on a Premium Plus seat at the iPic theater in Mizner Park. Have a handcrafted adult beverage at Tanzy (and order another from your comfy reclining seat), snuggle up with that pillow, and while away a hot Saturday afternoon.


3. Really big expensive hat

We like the Barbados wide-brim hat by Helen Kaminski for a little summer glam. Available at


4. Lobster

Mini lobster season is July 26-27, but the regular season starts August 6. We like ours grilled or broiled. See Pop’s, Old Dixie or Captain Frank’s for your fresh summer tail.


Photo courtesy of Lazy Bunz.

5. Pool toys

Kids will love the SwimWays Aqua Rider pool noodle with animal heads and tails ( Adults will appreciate the hands-free Lazy Bunz water float and its handy floating drinks caddy (

Marie Speed is group editor of all JES publications, including Boca Raton, Delray Beach, Worth Avenue, Mizner’s Dream and the annual publication for the Boca Raton Chamber of Commerce. She also oversees editorial operations of the company’s Salt Lake City magazines.

Her community involvement has ranged from work with the Boca Raton Chamber of Commerce to a longtime board member position at Caridad Center. She is also on the George Snow Scholarship Fund review committee. She is a past officer of the Florida Magazine Association and a member of Class XVII of Leadership Florida. In her spare time, Marie enjoys South Florida’s natural world through hiking and kayaking, and she is an avid reader and an enthusiastic cook.

adam seger

iPic’s Master Mixologist Adam Seger Stirs Up Drama in His Cocktails

Adam Seger_Corporate Sommelier,Executive Bartender, iPic Entertainment

This story comes from our July/August 2017 issue. For more content like this, subscribe to the magazine

Written by Lynn Kalber. Photo provided by the Gab Group.

He’s a man of many hats, or bar glasses, and what seems to be boundless creativity.

Pair that with Adam Seger’s passion for history, great cocktails and food, and you have the perfect party guest. Or party giver. Luckily, if you’ve ever visited an iPic movie theater, you’ve been a guest at a Seger party.

The luxury theaters known for their big reclining seats and superb moviegoing experience are also acclaimed for their food and drinks. And Seger shows up onscreen before each flick and shows you how to make those drinks.

“At [iPic], we’re having a lot of fun with bottled cocktails. We’re integrating them into the iPic experience this summer,” he says.

At iPic onsite restaurants in South Florida (Tanzy in Boca and The Tuck in Miami Beach), he works with a favorite film bash in mind, like the one from “Breakfast At Tiffany’s.”

“That party scene is with people having unbridled fun. They’re enjoying themselves, and it shows how cocktails help people to relax and be themselves. And it’s the bartender who makes that connection, as well,” Seger says. This Master Bartender and Advanced Sommelier makes unusual connections seem the norm. “We’re starting to be a place where we have a great bar that happens to be at a luxury movie theater.”

Boca: Are cocktails regional?

Seger: Oh, yes. The mojito is something we’re quite passionate about both in Mizner Park and Miami Beach. In Mizner Park, we have our own herb gardens for basil and mint in our mojitos.

Tell us about the next hot cocktail ingredient.

Passionfruit is on the rise. We’ve had that from the beginning. It’s the bacon of the cocktail world. Beautiful and exotic. And using a lot of fresh chiles—everything from spicy margaritas to spicy martinis, integrated into the mojito or daiquiri, coupled with a little bit of savoriness.

Is there an elusive drink ingredient you want to try?

I’d like to get my hands on some more ambergris. It is used in extremely expensive perfumes, like Chanel No. 5. It was also called for in 19th century punch recipes. It comes from a sperm whale [a bile duct excretion that can be expelled from either end—Ed.] and floats to the top of the ocean. It floats around for about 10 years and becomes solidified and bleached by the sun, and then washed up on the beach. It’s very scarce, but it just takes a tiny bit of it. The aroma makes you think you’re on the most pristine beach you’ve ever been on.

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.
harry benson

The Boca Interview: 7 Questions with Harry Benson


Harry Benson at his home in Wellington, circa 2008. Photo by Michael Price.

You can read the rest of our interview with Harry Benson in our July/August 2017 issue. For more features like this, subscribe to the magazine

Written by John Thomason. Photos by Harry Benson

From 1960 onward, when history happened, Harry Benson was there to document it.

Born in Scotland in 1929, Benson beat other photographers for jobs—sometimes literally—on London’s rough-and-tumble Fleet Street. He was a staff photographer for the London Daily Express when he received an assignment to photograph the Beatles’ first tour of Paris in 1964. His archive of the band’s nearly three week residency in the City of Light encompasses some of the most iconic and uninhibited images of the Beatles in rock history, from the Fab Four pillow-fighting in their hotel room to perusing their trove of fan mail to enjoying Pepsis and cigarettes in the hotel bar.

The shoot catapulted Benson to the international stage, where he’s remained for more than 50 years. His catalog of celebrity portraits, contracted by the top magazines in the country, is endless. He received exclusive access to Michael Jackson’s Neverland Ranch, Joe Namath’s bachelor pad, and Truman Capote’s masked balls. He shot the Bouvier Beale mother-daughter team, the troubled recluses of Grey Gardens, three years before the Maysles brothers’ documentary brought national attention to their story.

Benson has photographed every U.S. president since Eisenhower; the erection and destruction of the Berlin Wall; and the Mississippi riots of 1966. He was the first photographer to capture the newly slain body of Robert F. Kennedy, a man he considered a friend, and multiple times he has feared for his life on the job, most notably when documenting the Troubles in Northern Ireland.

“In the second half of the 20th century, Harry has taken some of the most extraordinary images of our society, of our culture, of living history,” says Holden Luntz, the gallerist on Worth Avenue who represents Benson. “I think he’s gotten his camera in front of more great people and more great events than anyone else, and once it’s there, he’s always known what to do with it. He has an uncanny instinct for what makes for a great picture.”

Six books have been compiled of Benson’s work, with a seventh on the way, and this year saw the national release of “Harry Benson: Shoot First,” a documentary about his legacy featuring effusive praise from talking heads ranging from Dan Rather to Sharon Stone, Alec Baldwin to Donald Trump.

Benson, now 87, is a Wellington snowbird with a house in the Palm Beach Polo Club. Inside the Holden Luntz Gallery, and over dinner at Pizza Al Fresco across the street, Benson discussed his career in an extensive conversation with Boca Raton.

An iconic Benson photo of The Beatles and Muhammed Ali, taken in Miami.

An iconic Benson photo of The Beatles and Muhammed Ali, taken in Miami.

When you were taking those Beatles shots in 1964, did you have the feeling of, ‘Wow, I have something really special here?’

No. In fact, I turned the job down when I was told about it, late at night. The phone rang, and my editor said, “We’d like you to go to Paris in the morning with the Beatles.” I told them I couldn’t go, because I was going to Africa to do a story on a year after the independence—Kenya, Uganda, Tanzania. I was a serious journalist. I didn’t want to do a rock group. My editor said, “That’s fine, go to Africa.” And the phone goes off five minutes later: “Harry, the editor says you’re going to Paris.” And I wasn’t too happy, but you do what you’re told. So I went to Paris.

Before they opened at the [Olympia Theatre], they went and did a gig out in Fontainebleau, outside of Paris. Before the Beatles came on, I went back to my car for another piece of equipment. I’m walking back in, the Beatles came on, and I knew I was on the right story. It was in Paris when they broke through, meaning they were hitting No. 1, 2, 3, 4 and 5 on the charts. When I went on it, I went on a music story. Within three days, it had become a news story. It was sensational. The pillow fight was the night they were told they were No. 1 in America, with “I Want to Hold Your Hand.”

Frank Sinatra at Truman Capote's Black and White Ball.

Frank Sinatra at Truman Capote’s Black and White Ball.

After that shoot, did you take a liking to shooting figures from pop culture?

No, I just did what I was told. I would do any piece of shit that came up. I did all kinds of jobs. I was definitely not a rock and roll photographer. Because after you do the Beatles, who wants to do Hall & Oates?

I did a bit on the Stones. I did the Who. I did quite a bit on Michael Jackson.

Michael Jackson at his Neverland Ranch.

Michael Jackson at his Neverland Ranch.

You have shots of his Neverland Ranch that nobody had shot before. How did you gain his trust?

I’m Scottish, and I would wear a Scottish tweed jacket. And he loved it. So in my career with Michael Jackson, he had taken three of my tweed jackets off my back.

Your famous photograph of Greta Garbo swimming at a public beach has some detractors, particularly her family. Has there been any time in your career when you feel you’ve crossed the line into an invasion of privacy?

The only time I’d feel bad about it is if I didn’t take the picture. Because that’s my business. You must never see the other person’s point of view. There’s only one point of view. That’s mine. It’s your call—if you choose not to do it, fine. But I know that if I hadn’t photographed Bobby Kennedy when he was dying … people have asked me, “Did you have nightmares afterward?” I said, “Yes, I do wake up in the night, and I do think about it, but I don’t have nightmares.” I said, “Do you know what would give me nightmares? If I hadn’t have taken the pictures.” Because that’s my business.

Ethel Kennedy in the wake of Robert F. Kennedy's assassination.

Ethel Kennedy in the wake of Robert F. Kennedy’s assassination.

Do you feel like some of your best images are the kind that you just happen upon?

I think all of my best work is spontaneous. It’s why I don’t like studios. Because you can go in a studio for five minutes and then better it. But a good photograph is a glimpse and gone forever. It can never happen again.

So you prefer the hardcore photojournalistic assignments over portraits?

I’ve always wanted to do the hard stuff, but I never wanted to be a peddler of gloom. Life goes up and down, and that’s how I wanted my photographs to be. I could do something happy in the morning, then the riot starts at 5 o’clock. It’s like changing a channel. And I’m following a camera.

Paul McCartney and Harry Benson.

Paul McCartney and Harry Benson.

What was your No. 1 motivation?

To take good photographs. And be the best I could be. And that comes from working on Fleet Street, where it was very competitive. But I also enjoyed beating the shit out of other photographers. It was fun!

As the A&E editor of, I offer reviews, previews, interviews, news reports and musings on all things arty and entertainment-y in Palm Beach, Broward and Miami-Dade counties.
mizner 200

Letter to the Editor: Paradise Lost or Paradigm Found?

Concept view of the entrance of Mizner 200.

Concept view of the entrance of Mizner 200.

Written by John C. Gore


This is a tale of two developers and the future of Boca Raton. The first is—or was—involved in a controversial project on Boca’s barrier island. But at the request of City leaders and staff, developer Ramon Llorens agreed to work directly with nearby residents to find a project that would be acceptable to all. The result, a 70-unit condominium called Ocean Palm on the southwest corner of Palmetto Park Road and A1A, stands as a model for future development in Boca.

Read more