Deerfield Beach Archives - Take A Bite Out of Boca

Oceans 234 Unveils Its New Menu from New Executive Chef Brian Cantrell

February 7, 2017 By takeabiteoutofboca Leave a Comment

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Disclosure: I was invited to dine as a guest of the restaurant. No monetary compensation was received for this post. As always, all opinions are 100% my own.

Drinks. Eats. Beach. That’s the lifestyle at Deerfield Beach’s premier oceanfront dining destination, Oceans 234.

Photo courtesy of Oceans 234

The restaurant went through an 1.8 million dollar renovation in 2015 and has recently added a few more changes to the mix. Owner Danielle Rosse has brought in a new executive chef and a new beverage director, both of whom have done their share of work to improve the menus. Executive Chef Brian Cantrell has revamped both lunch and dinner, adding his refined touch to familiar favorites and plenty of new creations; and Beverage Director Drew Shane has amped up the cocktail selections with more tropical, beachy vibes than ever before, including the Deep Eddy Tropical Mule with peach vodka, pineapple juice and ginger beer; the Exotico Blood Orange Margarita with fresh lime, agave nectar and blood orange juice; the Peach Sapphire Collins with St. Germain liqueur, fresh lemon juice and real peach puree (none of that processed store-bought stuff over here!); the Ketel One Citreon Arnold Palmer with St. Germaine liqueur, iced tea and fresh lemon juice; and two varieties of “adult” lemonades — one with Jack Daniels Tennessee Whiskey and raspberry lemonade shandy, and another with Tito’s Vodka, fresh lemonade and again, real, blueberry puree.

You can read about my first visit to Oceans after the renovation here — but I was a lot more satisfied with dinner this time around. Chef Brian even took the time to sit down with me and go over the menu, carefully telling me what I could and could not have because of the sugar content. He even brought out a separate portion of one particular dish without a specific ingredient, so I’d still get to taste. Although I wasn’t able to taste any of Drew’s new cocktails, I did enjoy a nice glass of my favorite pinot gris that paired perfectly with all the seafood.

Speaking of seafood, let’s get to it! First things first — OCTOPUS! A good octopus dish is truly the way to my heart, and Chef Brian has certainly gotten there. The grilled octopus comes with fennel, tomatoes, fingerling potatoes, olives and black garlic vinaigrette — there is also chorizo in the dish, which I carefully avoided along with the olives (I hate olives). But the rest of the dish? Perfection. The octopus was crisp yet tender, the tomatoes were bursting with sweetness to balance out the somewhat bitter fennel, and that vinaigrette had so much unique flavor. So far, so good…

Next up was an absolutely beautifully presented dish, the tuna poke. Chef Brian totally changed up the previous Ahi tuna dish that was on the menu and turned it from a stack of tuna and avocado into a masterfully plated dish, half of a coconut shell filled with tuna, cucumber, mango and macadamia nuts, served with crispy plantains. The tuna was extremely fresh and flavorful — but what I really loved was the way it was presented. It seriously just screams tropical paradise in your face, and really makes you feel like you’re on vacation. Just dining outside at Oceans 234 already makes you feel like your on vacation, even if you live 10 minutes down the road.

Other new appetizers include the Korean BBQ-style lollipop chicken wings with chopped scallions, sesame and Sriracha; the chicken tostada with ahi panca, queso fresco and avocado; and the kale caesar with garbanzo beans, baby heirloom tomatoes, chipotle pepitas and shaved parmesan.

Entrees were seafood-heavy, which makes sense because Chef Brian has a pretty seafood-focused past. He’s worked at Nemo, Prime 112, A Fish Called Avalon and Blue Moon Fish Co. When the plate of diver scallops hit the table, it took all of my willpower to wait for everyone (including myself) to get our pictures before diving in. The gorgeously seared scallops sit on top of a bed of butternut squash puree with curried cauliflower and Moroccan tapenade. All of the flavors on the plate felt warm and comforting and blended together really well. We also tried the macadamia-crusted mahi-mahi with coconut basmati, garlic green beans and papaya-mango salsa. I wasn’t able to try the salsa, but the mahi was cooked very well and I loved the sweetness you get from the macadamia nuts.

Chef Brian brought out his seafood special of the night, crab-crusted grouper with asparagus and roasted potatoes in a creamy horseradish sauce. I loved the cook on that piece of fish, and you can’t go wrong with a topping filled with yummy crab meat. The sauce was a bit heavy on the horseradish for me, but that didn’t keep me from enjoying every last bite. It cleared my sinuses, that’s for sure.

But the real winner of the night, the dish I literally could not stop eating, the dish I probably wasn’t supposed to have but I don’t care because it is too good to ever pass up — the lobster mac and cheese, made with an over-the-top, creamy, dreamy, delicious mascarpone cheese sauce. There’s a refreshing, succulent half-pound lobster tail topping this bed of cheesy rigatoni heaven. I’m seriously salivating just thinking about it.

Additional new entrees include the dijon herb-crusted rack of lamb with quinoa tabbouleh, Brussels sprouts and a cabernet reduction, and the chicken milanese with baby arugula, mozzarella, tomatoes and aged parmesan.

Dessert at Oceans 234 is almost as breathtaking as the view. You won’t want to miss out on the Chocolate Triology. Luckily, I’ve had this once before a long time ago before I found out about my sucrose-intolerance, and I can tell you it is a dessert lover’s dream. Oreo cookies are baked in between a layer of chocolate chip cookie dough and fudge brownie, dripping in chocolate ganache and served with blackberry cabernet sorbet. I’ll give you a second to pick your jaw up from the floor…

But get ready for it to fall again, because they also have a salted caramel cheesecake and cappuccino creme brûlée. Pastry chef Maria O’Hara is a genius in the kitchen. She also makes the Florida staple, key lime pie, with a macadamia nut crust, creamy meringue brûlée and blueberry lime compote as well as a variety of sorbet and ice cream flavors including mango, blackberry cabernet, vanilla and chocolate.

I hear there are changes coming to the brunch menu, so you know I’ll have to go back and check it out. But let’s be honest, after tasting Chef Brian’s new menu offerings, I’ll definitely be back for dinner again soon too!

Oceans 234 is located at 234 North Oceans Boulevard in Deerfield Beach.

Cafe Med Welcomes New Chef, Lillo Teodosi

September 6, 2016 By takeabiteoutofboca Leave a Comment

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Disclosure: I was invited to dine as a guest of the restaurant. No monetary compensation has been received for this post. As always, all opinions are 100% my own.

Located on the premises of the beautiful beachfront Wyndham Deerfield Beach Resort, is an Italian restaurant with a view just as incredible as its menu — Cafe Med Ristorante.

I had the opportunity to try Cafe Med last April and thoroughly enjoyed everything I tasted. Since my last visit, things have changed a bit. For starters, a new chef from Chicago has taken over the reigns at Cafe Med, bringing his 30 years of restaurant experience with him. Chef Lillo Teodosi is an award-winning chef, with accolades from the Chicago Sun Times, Chicago Tribune, New York Times, and many more. He was the owner/operator of Topo Gigio Ristorante and Trattoria Pizzeria Roma in Chicago and Caruso Ristorante in Boca Raton, and now he’s here at Cafe Med in Deerfield Beach — and the team is pretty stoked about it. Cafe Med’s culinary team includes two Italian-born gems — General Manager Diego Opp and Assistant General Manager/certified Sommelier Marco Pistella. Both of these men certainly know how to make you feel right at home. That’s one of the biggest perks about dining at Cafe Med — you will feel as ease the moment you walk inside. Despite its ideal location right beside the Deerfield Beach International Pier, and gorgeous views of the Atlantic ocean, there’s no stuffiness. You could be dressed in diamonds or drenched in ocean waves and you’d be treated the same. Not only is Cafe Med an ideal location for beachfront dining, but it’s great for corporate dinners, baby showers, holiday celebrations, birthday dinners, or even wedding rehearsal dinners, receptions, afterparties, or breakfasts. Cafe Med offers incredible menu packages and even has an event specialist to provide one-on-one assistance with all of your planning.

I was thrilled to be invited back to Cafe Med to try Chef Lillo’s new menu additions along with some of my absolute favorite local bloggers. It was quite an evening, filled with perfect wine pairings and a whole lotta delicious fresh seafood. It’s as if someone wrote the menu just for me.

After a welcome glass of Italian prosecco, we all sat down to watch mixologist Antonio Anobile make one of their signature drinks, the Flower Garden Martini, with Hendrick’s gin, lime, cucumber, St. Germain, and simple syrup with bitters. If you know me, you know I was all over that cocktail — St. Germain! It was cool and refreshing and set the tone for what was about to be a very fresh evening of delectable eats. We started with the Insalatina di Mare Bella Napoli — an incredibly bright, citrusy salad of seppie (cuttlefish), shrimp, octopus, calamari, scungilli, giardiniera and a lemon citronette. There’s nothing I didn’t enjoy about the dish. This is a seafood-lover’s salad, for sure.

Next was the Mezze Maniche al Sapore del Mediterraneo — short tube pasta with shrimp, bay scallops, pea pods, fresh pomodoro and basil. Ironically, my favorite part about this dish was not the seafood but the house-made pasta. There is just something so fresh and delicious about fresh pasta that puts any other pasta dish to shame. We were served a small portion (thank goodness, because there was so much more food to come) but I gladly would have eaten a few more pieces of that carby deliciousness.

I noticed one of my top buzz words in the next dish, Gamberi e Cappesante con Funghi Trifolati — jumbo shrimp, sea scallops, lemon, wild mushrooms, garlic and risotto. As any good chef knows, risotto must be tended to carefully. It needs to be babied and treated with care. Chef Lillo’s risotto was rich, creamy, and complemented the seafood and mushrooms absolutely perfectly. All of the components in this dish worked so well together. Although I would have liked more of a seared crust on the scallops, it was still very, very satisfying.

Finally! Time for a good piece of fish, and it was one of my favorites — Chilean sea bass. Seared to perfection with mussels, clams, lemon sauce, mashed potatoes and sautéed spinach. This would be my ideal entree choice at Cafe Med for dinner. I love the addition of the mussels and clams, and the spinach was cooked just right.

In an effort to take a break from all the seafood, the next dish was Farrotto al Tartufo — farro “risotto-style” with black truffles, porcini mushrooms, sun dried tomatoes and parmigiano. There was no holding me back from this plate. Nutty farro cooked nice and slow to give it that creamy, dreamy texture of traditional risotto, but still keeping its bite, coupled with early porcini mushrooms and that indulgent taste and aroma of truffle. I almost wished I hadn’t filled up on everything that came before this dish so I could have asked for more. It was so good. I’m seriously getting hungry just thinking about it.

The final dish before dessert was a hearty plate of grilled 24 oz. grass-fed USDA Sterling bone-in ribeye steak, baked potato and Brussels sprouts — for the rest of the diners, of course. For me, more of that yummy sautéed spinach with two jumbo lump shrimp nestled on top. It was a simple substitute, which was fine with me because I needed to leave room for dessert!

Cafe Med kept it classically Italian with their tiramisu, and then channeled their Floridian vibes with key lime cake. Both slices were delicious in their own way. I’m not normally a fan of either dessert, but I couldn’t end the night without something sweet — and so you know I dug into both! The cakes were tender, moist and full of flavor. They aren’t necessarily my first choice, but for those who love a good tiramisu or key lime dessert, you’d be very happy with either choice. In fact, you’ll just be happy in general for choosing to dine at such a top-notch restaurant in Deerfield.

Enjoying delicious food and wine while staring out at the ocean? Can’t beat that.

Cafe Med is located at 2096 NE 2nd St. in Deerfield Beach, inside the Wyndham Deerfield Beach Resort.

The NEW 234 — Deerfield Beach’s Oceans 234 is Back!

December 12, 2015 By takeabiteoutofboca 1 Comment

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Disclosure: I was invited to dine as a guest of the restaurant. No monetary compensation has been received for this post. As always, all opinions are my own.

It’s not everyday that a restaurant goes through a $1.8 million renovation, revamps their menus and wine program in three short months. Locals have been anticipating the reopening of Oceans 234 in Deerfield Beach, and the wait is finally over — the New 234 is here! Owner Danielle Rosse, Chef Victor Franco, and the whole team at Oceans 234 have certainly created quite the wow factor with the redesign. My jaw practically fell open the moment I stepped through the doors and saw a glimpse of the South Florida lifestyle I don’t see too much of. The restaurant is situated only footsteps away from the sand, with the most amazing ocean view you can easily see from just about anywhere in the restaurant. Now this is what you call beachfront dining!

Photo Credit: Kaye Communications, Inc

Aside from a complete overhaul of its look, Oceans 234’s menu has gone through a facelift as well. You’ll still find the classic Oceans favorites, but 75% of the menus are totally new. New appetizers, entrees, sides, bar bites, desserts, cocktails and wine, as well as a new Sunday brunch menu and a gluten-free menu. To celebrate these new menu items, I and a group of local media were invited to give ’em a try. To say I was excited is an understatement. I’ve been just as eager to see the New 234 as all of its loyal patrons, and couldn’t wait to see what Chef Victor and his team have been working on behind closed kitchen doors all this time.

We were treated to tastings of new items, described to us in detail by our knowledgable servers. First up was a dish that seems to be a staple in most South Florida restaurants — the Tuna Stack. Layers of extremely fresh and tasty diced tuna and avocado with fresh lemon juice and extra virgin olive oil. The fun part? The crispy plantain chips served alongside. This small detail is what gives Ocean 234’s Tuna Stack a one-up on all the others. Plantains are a nod to Floridian food culture, and well, just really, really good. To drink, we were served the Moet Ice Mojito, a refreshingly sweet drink that, appropriately, made me feel as though I was relaxing on the beach. This cocktail is exclusive to Oceans 234 — they are the only bar in Broward County serving Moet Ice Champagne.

Next up was a dish I had been dying to try since I saw a picture and description on social media — the Lobster Potato Skins. A crispy potato topped with creamy spinach, Vermont white cheddar, and truffle salt. As soon as the plate hit the table, the truffle aroma filled the air and it took all of my self-control not to dive right in! This truly decadent and delicious appetizer has quickly become a top seller, surpassing the calamari as most popular. I can’t imagine why…

As a non-meat eater, I’ve never been able to enjoy a traditional Reuben sandwich — until now. Oceans 234 has a Blackened Snapper Reuben! The concept is perfect for a Florida restaurant where seafood is your main attraction. I loved the combination of flavors and textures — the crisp purple cabbage, the assertive swiss cheese, the soft yet sturdy marble rye bread and the creamy, tangy thousand island dressing. I’m not usually a sandwich-person, but this was hitting all the right spots!

Now it’s time for a little sushi! The chopsticks came out, and we were served two of Ocean’s top rolls. The Surf & Turf, a clever twist on the popular dinner combination of steak and seafood, tops a roll of soft shell crab tempura, cucumber, cilantro and sesame seeds with thinly sliced strips of filet mignon. Obviously I didn’t try this, but from the looks on everyone’s faces, it was a winner. I did, however, get to taste the Tropical Shrimp Tempura Roll with coconut, macadamia, and tropical fruit salsa — again, a perfect concept for a beachside, South Florida restaurant.

Now for the entrees… The main dish served was the grilled skirt steak with plantain mash, roasted corn with asparagus, toasted garlic and lime reduction. It’s hard to make steak look pretty, but this was a beautiful presentation! More plantains — more yumminess!

I tried a bite of the mash — I couldn’t resist — and was served my own separate entree that I almost wish everyone could have tasted, but I was not sharing. It was way too good! The coriander-dusted yellowfin tuna — you absolutely cannot go to Oceans 234 without ordering this dish. That is an order! It’s served with a warm kale salad with tuscan white beans and cherry tomatoes, a beautiful, bright english pea puree, and topped with crispy fried leeks. It’s unique, flavorful, perfectly texturized, and just an all-around incredible plate of food. I was legitimately sad when I took my last bite. Even more sad when I realized I ate the entire thing before taking a picture. I was so enamored by the dish, I broke the cardinal food blogger rule: Don’t eat until the pictures are taken!

But, moments later, my frown was turned way upside down when the next dish was brought out. Since the brunch menu is completely new, Chef Victor couldn’t let us leave without tasting one of his favorite dishes. Appropriate for brunch and even more so for dessert, the Cap’n Crunch banana Nutella French toast. I’m not a sweets eater when it comes to brunch, but as a treat to end the night? Oh yes. It’s the perfect bite — pillow soft French toast coated in crunchy cereal, creamy Nutella and peanut butter spread, and the banana rounds everything out. It may sound like breakfast food, but this is all dessert for me. This dish, unfortunately, is not offered on the dessert menu and is only available for Sunday brunch. All the more reason for a Sunday trip to the beach — with a stop at Oceans 234!

Oceans 234 is located at 234 North Ocean Boulevard, Deerfield Beach, FL.

Vacation in Deerfield Beach at the Royal Blues Hotel

April 20, 2015 By takeabiteoutofboca 2 Comments

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As I laid down my towel, looked out at the crystal clear blue water and dug my feet into the warm sand, I could not have felt more cool, calm and collected. My vacation at the Royal Blues Hotel had begun — and I was only 10 minutes away from home.

Royal Blues Hotel and Chanson Restaurant in Deerfield Beach, FL

The view from my private balcony

My view from the side of my beautiful corner balcony room

The luxurious Royal Blues Hotel is a boutique hotel located in Deerfield Beach, just footsteps away from all the hustle and bustle at the pier. It’s the kind of atmosphere perfect for guests who may want to enjoy some of that summer-fun all day, but crave somewhere relaxed and quiet to “come home to.”

View from the beach

There are only 12 rooms, all facing the beach, with extremely modern features such as remote-operated shades, lighting and shower, and…a sensor-operated toilet. Yes, the toilet lid opens as soon as it senses your presence, flushes on its own, and closes moments later after you’ve left the bathroom. (FYI, there are also buttons located above the toilet, just in case!) I couldn’t get over how cool that toilet was. I even took a video — you can see it on my Instagram feed.

My stay at the Royal Blues Hotel was one I will never forget. I felt as though I really was on vacation, far from home. The reality that I live just minutes away from such a beautiful place is still hard for me to believe. The Royal Blues is more than just an extraordinary hotel with the best of the best in comfort, technology and design — it also prides itself in its fine-dining restaurant, Chanson. While I was absolutely thrilled to have the opportunity to stay at such an upscale resort, I was most excited for dinner!

Chanson Restaurant offers a menu focused on high quality ingredients and inventive, unique items that change with the seasons. The atmosphere is chic and comfortable with original artwork adorning the walls. Look up and you’ll see a colorful aquarium; look out and you’ll see the beautiful blue ocean.

Chef Sylvain keeps his diners guessing with an ever-changing menu that plays up the best of local and seasonal ingredients. His style of cooking is elegant and modern. He is able to incorporate so many flavors and textures into a dish while still keeping the integrity of the main ingredient, whether it be a succulent piece of fish or a tender slice of Akaushi beef. Most of the menu is comprised of gorgeous fresh seafood, which is perfect for me, but there are vegetarian and meat options as well.

Chef Sylvain treated my guest and me to an unbelievable dinner. One by one, each dish he served was better than the last. He veered off the menu a bit, but he and our waiter, Ron, made sure to go over each and every detail with me the next morning. The hospitality I experienced before, during, and after dinner was just exceptional. First, my guest and I were treated to complimentary champagne. As I sipped my JP Chenet Rose, I took a moment to really embrace the night. I am so thankful to be given these kinds of opportunities and love that I can share them with you.

Meet Ron, our evening bartender and server

We then met the restaurant Sommelier, Abby, who paired our wines for the evening. Based on our preferences, she started us with Frenzy Sauvignon Blanc from New Zealand — a crisp white wine perfect for seafood. When we were ready to switch to a red, Abby brought out a Banshee Pinot Noir from Sonoma County, which drank very smooth and worked well with our food.

Ah, the food… Get ready to feast your eyes on some of the most creative descriptions and beautiful plating you’ve ever seen. You are going to want to eat these photos right off your screen! My mouth is watering just thinking about how delicious it all was. There were two meat dishes that Chef Sylvain prepared for my guest, and even those looked good enough for me to eat! Let’s get to it, shall we?

We started with freshly baked focaccia bread and a Tonato spread — an Ahi tuna pate with malted garlic and harissa spice. That spread was amazing. I’ve never had something like this before, and truthfully did not even need the bread. I could eat that all on its own!

Kumomoto oysters — one with pickled cippolini onion and a parsley emulsion, one with tomato salsa, and one plain. Coincidentally, Kumomota oysters are my favorite!

Ahi Tuna Nicoise with Belgian endive micro fennel greens drizzled with lemon infused olive oil, Maldon sea salt and blue potato. To the eye, it looks so simple. But once you taste, you realize the complexity of the flavors and textures, and it is just mind-blowing.

Lightly poached lobster topped with crunchy quinoa, cauliflower crisps, salmon roe and serrano chili drizzled with yuzo vinaigrette. My eyes bulged out of my head when I saw this dish being walked to our table. The colors! I almost didn’t want to eat it because it was just so pretty. But, um, thankfully I dug right in because it was too delicious to let go untouched!

Wild King Salmon confit, lightly cured in salt, with candy cane heirloom beets on a smear of crème fraîche, pickled mustard seeds and compressed celery. Another beauty! The way Chef Sylvain plays with color really makes each dish so memorable. How could you ever forget something this gorgeous?!

Buffalo Frog Legs with a celeriac and blue cheese sauce and compressed celery. We all weren’t sure how to categorize this next dish — is it land or sea? Since frog legs are most frequently described as being very much like chicken, I chose to forgo this one and let my guest have a little something all for herself. Chef Sylvain makes his own buffalo sauce which added a little extra zing. If you’re up for trying something a little different, this is it!

Ricotta and black truffle stuffed tortellini with maitake mushrooms marinated in lemon infused olive oil and sherry vinaigrette with sliced Jerusalem artichokes. A velouté sauce made of Jerusalem artichokes, milk and truffle oil was poured tableside. TRUFFLE is used twice here. Need I say more?!

This dish was another one for my guest — Akaushi beef rib eye, seared and served with potato mousseline, sautéed kale and maitake mushrooms, finished with bordelaise sauce (a red wine sauce). It was a gorgeous plate of food, and the smell alone was intoxicating!

I saved the best for last. Seared Diver Scallops with yellow curry farro risotto, carrot puree and sautéed baby root vegetables. It’s so hard to choose a favorite since everything was just so good, but I loved this dish. Using farro for the risotto gives it more of a bite, and the curry flavor complemented the root vegetables very well. The dish was rounded out with perfectly seared scallops that just about melted in my mouth. Ah, I need to eat this again!

Well, okay, that was not last. Dessert is last, as always. This is “Lemon Meets Pistachio,” a pistachio cookie topped with pistachio gelato and lemon custard, crushed pistachios, powdered sugar and candied lemon zest, finished with lemon jelly. For someone who only recently started loving lemon desserts, this was just the thing to absolutely make me a lemon-lover.

I have been waiting for this S’mores dessert since the moment I learned about the Royal Blues Hotel. Months ago, I met another travel blogger who visited the hotel and dined at Chanson. She raved about this dessert, and I’ve been dreaming about it ever since. It sure lived up to my expectations! Almond cookie served with chocolate sorbet and vanilla gelato, topped with malted white chocolate and chocolate pop rocks (so cool!). It was served under a glass filled with hickory smoke to really give it that authentic campfire s’mores aroma.

Take note that Chanson is only open for dinner Tuesday to Sunday from 5:30 – 10 pm. The hotel offers breakfast, lunch and dinner in the lounge, with oceanfront seating right outside the hotel doors where you can sit and take in the fresh air. This is where I spent most of my morning and afternoon before sadly leaving the Royal Blues. I enjoyed a beautiful spread of fresh fruit, Greek yogurt, granola and honeycomb with my brunch cocktail of choice, a Bellini. There is no better place to have breakfast than sitting outside in the sun, watching the waves roll in. I never wanted to leave!

From the moment I walked through the doors at the Royal Blues Hotel, I was treated with such wonderful service. There was Whitney, who greeted me and escorted me to my room; Ron, our wonderful server during dinner; Erica, my server at breakfast who was so bubbly and friendly you can’t help but smile at her energy; Claude, the General Manager, whom I only met briefly and hope to see again during my next visit; Guilherme, the extremely hospitable Beverage and Lounge Manager; and last but certainly not least, Chef Sylvain, who I am just itching to see again soon so I can savor more of his delicious cooking! The Royal Blues Hotel is paradise located right in Deerfield Beach, FL. It’s the perfect place for a special getaway — whether you are celebrating an anniversary, a bridal shower, or just want to have a girls’ weekend or extra special date-night, this is one exquisite place for your celebration. The Royal Blues Hotel is located at 45 NE 21st Avenue in Deerfield Beach.

Disclosure: I was provided with complementary accommodations at the Royal Blues Hotel as well as dinner at Chanson Restaurant and breakfast in the lounge. There is no monetary compensation provided for this review. As always, all opinions are 100% my own.

Romantic Restaurants Perfect for Valentine’s Day in South Florida

February 3, 2015 By takeabiteoutofboca 30 Comments

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Valentine’s Day may as well be synonymous with chocolate and candy hearts, lovey-dovey greeting cards and fancy dinners out on the town. If you’re in a relationship, it’s an excuse to get dressed up and spend a night out with your loved one — although, if you’re in a relationship, do you really need an excuse? You should shower each other with love and do fun things together all the time if you can help it.

It’s actually more of an excuse for restaurants to essentially “get dressed up” by putting together creative menus highlighting some of their signature dishes or a trying out something new. A lot of the local hotspots are giving guests the opportunity to experience Valentine’s Day dinner with special pre-fixe menus at low cost, making you even more inclined to head out to one of these great locations with your loved one on the most romantic day of the year. Here’s a look at the menus for a few South Florida restaurants who are offering a Valentine’s Day special:

West Palm Beach

$85 per person
Seating starts at 9pm and includes a bottle of Nicolas Feuillatte champagne per couple

“THE FIRST DATE”
Warm goat cheese crostini with mixed local greens, pears, cranberries and caramelized walnuts
topped with a roasted tomato vinaigrette

“THE KISS”
Pan seared Chilean seabass, roasted mushroom quinoa cake, edamame, ginger carrots and soy

“TYING THE KNOT”
Sterling silver petit filet of beef, ruffled whipped potatoes, jumbo asparagus and madeira sauce.

“THE HONEYMOON”
Warm chocolate molten cake with strawberries and cream

Hallandale Beach and Palm Beach Gardens

Sweetheart Menu ($155 per couple)

APPETIZER
Choice of:
III Forks Salad or Lobster Bisque

ENTREE
Choice of:
Two six-ounce filet mignons and two six ounce cold water lobster tails
served with whipped potatoes, sugar snap peas, off the cob cream corn,
vine ripened tomatoes and spring onions.

DESSERT:
Chocolate Lover’s Dessert

Featured Sparkling Selections:
Chandon Brut Classic ($19 by the glass, $48 by the bottle)
Chandon Sparkling Rose ($12 by the glass, $48 by the bottle)
Etoile Brut ($18 by the glass and $75 by the bottle).

Boca Raton

$190 per couple

Includes Complimentary Flute of Champagne

APPETIZER

Choice of:
Duck Duck Taco with Orange Margarita Gastrique and Oven Dried Tomato Pico De Gallo.

Roasted Pumpkin Lobster Bisque with Pumpkin Ale Syrup, Chipotle Crème Fraiche.

SALAD
Choice of:
Tender Spinach Salad with Dried Tomato, Bulgur Wheat, Toasted Pepitas, Roasted Butternut Squash
Lemon Confit and Cranberry Vinaigrette.
Thai Style Greens with Curried Peanut Vinaigrette and Ginger Edamame Wonton.

ENTRÉE

Choice of:
Fuji Apple/Chestnut Stuffed Chicken Breast with Smoky Bacon, Butternut Puree, Calvados Apple Reduction.

Plantain Wrapped Jumbo Lump Crab Cakes with Spiced Black Bean Puree.
Mango/ Pawpaw Salsa, Jicama Slaw and Tamarind Gastrique.

Coffee By Design Rubbed Skirt Steak with Smoky Almond Demi, Grilled Carrots and Charred Purple Potatoes.

DESSERT
Flourless Chocolate Truffle Heart for Two with Chambord Ganache and Raspberry Puree

Palm Beach Gardens

A la Carte Valentine’s Day Menu

Strawberries & Goat Cheese Spinach Salad
with Walnuts. Strawberries. Spinach. Goat Cheese. Raspberry Vinaigrette
$12.95

Whole Lobster Cocktail
with Citrus Mustard. Cocktail Sauce.
$23.95 For Two

Chairman Reserve Prime Rib
with Horseradish Mashed Potatoes. Grilles Heirloom Carrots
$33.95

Salmon Valentine
with Grand Marnier Glaze. Sweet Potatoes. Grilled Heirloom Carrots
$28.95

Chocolate Crème Brulee
$10.95

Italian Cookies Platter
$9.95

Palm Beach Gardens

Special Cupid’s Quartet ($34.95)
Complementary house glass of red or white wine, or Prosecco

SMALL PLATE
Choice of:
Albondigas: Braised Meatballs
Candied Beet & Goat Cheese Poppers
Salmon Flake Pasta Salad

APPETIZER
Choice of:
Soup
Wedge Salad

ENTREE:
Choice of:
Raspberry Champagne Salmon with rice quinoa pilaf
Madagascar Filet of Prime Rib with vegetable medley
Pistachio Crusted Chicken with fingerlings and arugula

DESSERT
Your choice!

Deerfield Beach

$59 per person

APPETIZER
Oysters on the half shell topped with a light bechemele and a spicy roasted red pepper reduction
Deconstructed artichoke heart in a lemon sauce

PASTA
Pappardelle pasta in a truffled two meat ragu, roasted pork shoulder and beef short rib
Lemon zest and asparagus risotto

ENTREE
Chilean Sea Bass in a garlic saffron sauce served with spinach
Rack of lamb in a blueberry, cabernet, cinnamon and honey reduction

DESSERT
Heart shaped strawberry and chocolate cake

Boca Raton

$69 per person

Parma Tasting caprese

Maine Lobster Ravioli caramelized salsify, sweet carrot emulsion

Pan – Seared Angus Filet Mignon glazed romanesco, celeriac puree, red wine jus

Dark Chocolate Tart cocoa nib, candied hazelnuts, praline crunch, blood orange gastrique

Sweet Bites Truffles, Cookies, Candies

Hallandale and Palm Beach Gardens

$35 per person
Cocktail pairings available for additional $15
Aphrodite Margarita
Heart Warmer (Corazon Anejo, Bailey’s and Coffee)

APPETIZER
Choice of:
Ensalada de Mango (mango with jicama, seasoned pumpkin seeds, grapes, mint and queso fresco with a honey vinaigrette)
Sopa de Pollo Con Vegetables

ENTREE
Choice of:
Camarones Con Pasilla Mango Mole (sautéed shrimp with spicy mango mole sauce)
Pollo Ancho (ancho chile rubbed chicken breast with a chipotle rancho sauce,
topped with grilled asparagus and roasted red pepper)
Filet Negro Peppercorn (7 ounce Certified Angus Beef filet mignon topped with black peppercorn Dijon sauce)

DESSERT
Choice of:
Strawberry Bunuelos (fresh strawberries, whipped cream and vanilla ice cream on cinnamon chips)
Churros drizzled with chocolate raspberry sauce, with Grand Marnier cajeta to dip

Want to find a great place to take your Valentine this holiday? Look no further! Members of Social Fabric have found places all across the United States that are romantic and perfect for a lovely date night! Just find your local area below and see what fabulous places it has to offer. You can make it a night to remember! #Dinner4Valentines

Northeast Region

Eastampton, New Jersey – Dawn from A New Dawnn

Jersey City, New Jersey – May from La Vie En May

New Rochelle, New York – Jason from The Social Media Samurai

New York, New York – Ginnie from Hello Little Home

Unadilla, New York – Miranda from Cookie Dough and Oven Mitt

Reading, Pennsylvania – Betsy from Heavens to Betsy

York, Pennsylvania – Sarah from How I Pinch A Penny

East Greenwich, Rhode Island – Kristin from Mama Luvs Books

Newport, Rhode Island – Stephanie from Mammamoiselle

Providence, Rhode Island – Mary from Tall Mom Tiny Baby

Midwest Region

Barrington, Illinois – Teresa from Tiaras & Tantrums

Chicago Area, Illinois – Michelle from Honest and Truly

Chicago, Illinois – Kelly from Kelly’s Lucky You

Chicago, Illinois – Jen from Fashionably Employed

Miami County, Ohio – Linette from The Home and Garden Cafe

Columbus, Ohio – Abbey from The Cards We Drew

Columbus, Ohio – Carissa from All in All

Troy, Ohio – Kendra from A Proverbs 31 Wife

Omaha, Nebraska – Mary from Living A Sunshine Life

Omaha, Nebraska – Lisa from Mom on the Side

Box Elder, South Dakota – Melissa from Kids Are Grown

Madison, Wisconsin – Jessica from All She Cooks

South Region

Birmingham, Alabama – Jennifer from Simple Hacks Living

Northwest Arkansas, Arkansas – Jamie from Jamie’s Thots

Pea Ridge, Arkansas – Robyn from Create it. Go!

Boca Raton, Florida – Shaina from Take a Bite Out of Boca

Bradenton, Florida – Kelly from Virtually Yours

Lee County, Florida – Krystal from Krystal’s Kitsch

Mount Dora, Florida – Sherry from Family Love and Other Stuff

Pensacola Beach, Florida – April from Frugally Green Mom

South Florida, Florida – Melissa Ann from The Eyes of a Boy

Tampa Bay, Florida – Lauren from Lauren Paints

Tampa, Florida – C. Lee from Helicopter Mom and Just Plane Dad

Augusta, Georgia – Candy from Candypolooza

Annapolis, Maryland – Ashley from Momma Rambles

Frederick, Maryland – Terri from Housewives of Frederick County

Durham, North Carolina – Jen from Jael Custom Designs

Memphis, Tennessee – Pamela from Still Dating My Spouse

Arlington/Ft. Worth, Texas – Danita from O Taste and See

Austin, Texas – Lani from Life Anchored

Dallas, Texas – Heather from Dallas Single Mom

Dallas, Texas – Emily from Fortuitous Foodies

Denton, Texas – Stephanie from The TipToe Fairy

Fort Worth, Texas – Julie from Julie is Coco and Cocoa

Houston, Texas – Christine from Xtine Danielle

Houston, Texas – Kelli from Eat, Pray, Read, Love

San Antonio, Texas – Sara from Sensibly Sara

Richmond, Virginia – Jen from JVKom Chronicles

West Region

Anchorage, Alaska – Laura from Day by Day in Our World

Chandler, Arizona – JoAnn from A Whimsicle Life

Phoenix, Arizona – Michelle from Fun on a Dime

Los Angeles, California – Stacy from Fancy Shanty

Rohnert Park, California – Jamie from Minnesota Girl in the World

Sacramento, California – Brandy from Gluesticks

Santa Clarita, California – Carolyn from This Talk Ain’t Cheap

Temecula, California – Kara from Ramblings of a Marine Wife

Victorville, California – Holly from Our Holly Days

Denver, Colorado – Callie from A Sweet Potato Pie

Missoula, Montana – Patty from Broken Teepee

Orem, Utah – Kristie from Beneficial Bento

Salt Lake City to Provo, Utah – Marissa from Raegun Ramblings

St. George, Utah – Kendra from The Things I Love Most
—

Tucker Duke’s Brewmaster Series with Wynwood Brewing Co.

July 29, 2014 By takeabiteoutofboca 2 Comments

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Deerfield Beach’s newest hot spot, Tucker Duke’s Lunchbox, teamed up with some of Florida’s best breweries to put on a Summer Brewmaster Series complete with off-the-menu items and their perfect pairings. The second dinner of the series was with Wynwood Brewing Company out of the Wynwood District in Miami and yours truly was invited as a special guest!

This is the third beer tasting dinner I’ve attend this summer. Tucker Duke’s invited me to come out and join them for the second dinner of their Summer Brewmaster Series and of course I brought along my favorite foodie friend, Denise. I had heard some pretty good things about Tucker Duke’s, but never really felt the need to go check it out because well, it’s mostly a burger joint. Little did I know, there is much more to see behind that classic Tucker Duke’s Burger. The brains behind this establishment is none other than Chef Brian Cartenuto, two-time winner of Cutthroat Kitchen. If you can withstand being in a room with Alton Brown and all his crazy antics TWICE on that show and come out on top both times, you must be doing something right. Brian went above and beyond his normal menu items and created a unique tasting menu for his guests, and of course made a few substitutions for me. I got to chat with him for a while after the dinner, especially about what it’s like to be on Food Network. Ah, maybe one day… Wynwood Brewing Company hails straight outta the Wynwood District in Miami, which if you remember back when I did the tour with Miami Culinary Tours, I actually did get a chance to try one of their beers at one of the stops. These guys were such typical “beer guys” — totally tatted up, big bushy “I don’t care” hair, super chill attitude… and they love their beer. The rep actually told Denise and me that he started brewing his own beer in his closet when he was 18-years-old. Then he finally came out of the closet… Ha! So the food… That’s what you’re here for, right? They brought out our first beer, La Rubia, and an appetizer for the table — guacamole and what was supposed to be fried plantain chips. I was actually really excited for these chips because I love plantains. However, when the basket of chips came out, we were all kind of confused.

You see what I mean from the picture, right? How in the world could those be plantains? They didn’t taste anything like plantains, and how do you get a plantain in the shape of a triangle…? None of us were convinced they were plantains, but that’s what the menu said so we just rolled with it. Until Chef Brian came out to explain the dish and the mystery was solved. Turns out he completely burnt the plantain chips by accident and instead made us homemade tortilla chips. Our entire table burst out laughing, and then continued to stuff our faces because they were seriously delicious. You know how powerless I am around guacamole and chips. I liked the beer pairing for this, it was light and pretty refreshing, which played nicely with the spice mix that coated the chips. Next up was another lighter beer, the Blonde Bock, which I also enjoyed. It was paired with Tucker Duke’s take on a dish Chef Brian had before called El Mago Fritas — a slider with fried potato sticks and melted cheese. I was served a portobello mushroom slider instead of beef. I had a bite, but didn’t care for it much — the potato sticks were fine, but it was the cheese that I couldn’t really handle. It reminded me of cheese whiz and that just doesn’t sit well with me. That’s ok, more room to shove more chips and guac in my mouth before the next course!

Next up was a heaping bowl full of steamed mussels and two golf ball-sized corn and conch fritters on the side. The mussels were steamed in a broth made with Father Francisco, the beer we were served along with them. The mussels were good — large and prepared very well, but I’m used to a thicker style sauce so it was definitely new for me. I like a sauce you need bread to sop up, one that if it weren’t so unladylike and messy, I’d totally slurp straight from the bowl. But different is good, and hey — I guess it’s better not to have a heavier sauce when you’ve got tons of food in front of you. The fritters were just…YUM. Crispy and crunchy on the outside, soft and chewy on the inside. The conch was very prominent in taste and texture, and the corn added just the right amount of sweetness to balance everything out. All this needed was a good dipping sauce and it’d be golden.

The next course was kind of funny. Actually, it was really funny. I don’t think anyone really expected what came out on their plate. Or rather, on their metal half-sheet pan — a very industrial presentation, if you will. The dish was jerk-rubbed cornish game hen with plantain sweet potato mash, broccoli and a spiced rum sauce. It was paired with one of the darkest beers of the nights, the Wynwood Fox. Now picture a little tiny chicken, in its entirety, sitting in front of you waiting for you to dig in. Yep, that’s what everyone at the table was served.

Everyone, except for me, who got a gorgeously charred grilled zucchini with roasted tomato sauce. The zucchini sat atop a bed of that same plantain sweet potato mash and broccoli but I also had caramelized onions (my favorite!), however, the rum sauce was missing. It was made with veal stock, so unfortunately, that was a no-no for me. I didn’t like the beer at all, so that went untouched, but that entree? YUM. If I wasn’t so full from all those freaking chips I would have probably licked my plate, err…sheetpan…clean.

By this point, as with most pairing dinners, I was too full to move. And there was still the final course, something sweet to end the night. Chef Brian made a dessert mash-up, blending the textures and flavors of a Tres Leches Cake and a Churro packed into one tasty little donut swimming in a pool of coconut sauce. I did try a tiny bite, but boxed it up to bring home for my roommate who really loves anything Tres Leches. Dessert was served with a porter, naturally— Vanilla Pop’s Porter, to be exact. This is one of those beers that I can take one sip of, love it, but that’s all I can take. It’s thick and creamy and yummy, but just way to heavy for me to drink an entire glass.

Tucker Duke’s is a pretty cool spot. The atmosphere reminds me a little of Sybarite Pig, but felt more inviting. They have a killer list of beers and the chef obviously knows what he’s doing with the food. So, how many of you can say a Cutthroat Kitchen champion has cooked for you? 😉

Disclaimer: I was invited as a guest of the restaurant for this event. Dinner was complimentary for myself and a guest. No compensation was received for this review nor was I required to write it. As always, all opinions are my own.

Deerfield Beach Restaurant: Charm City Burger

August 18, 2013 By takeabiteoutofboca Leave a Comment

To all my south Florida readers, have you been to Charm City Burger? I’m sure you have.

Guys, I’m super late to the game with this one. Sorry. You have to give me some slack, since I’m not a red-meat eater, but it’s no excuse for taking so long to go for either the Ahi tuna or the veggie burger. The owners are also responsible for Rebel House in Boca, as well as El Jefe Luchador in Deerfield Beach. I haven’t been to the Mexican place, but I do love the food at Rebel.Sit-down service sucks – anyone who has been there will tell you that. I don’t mean to bash the place, but it’s just a fact. You’ll love the food and the cocktails, and especially the atmosphere and décor, but the only way you will dine happily and leave satisfied is if you are lucky enough to grab a seat at the bar.

Anyway, I’m getting away from myself – the food at Rebel is amazing, so obviously I would assume both of the owner’s other restaurants would be just as impressive. People have been yelling at me left and right to go to Charm City. “BUT I DON’T EAT BURGERS!” I would always yell back. And then I get the speech about how they have more than just the traditional beef burgers. There’s chicken, there’s turkey, there’s a veggie burger, and there’s the best thing of all: the Ahi tuna burger. Sesame-chili spiced with wasabi aioli and a sweet soy-lime glaze. Um. Yes please.

And the tater tots. Ohhhh, the tater tots. Crispy, crunchy outside and warm, soft potato-y inside. I don’t usually go for tater tots. They just have never appealed to me, but my roommates insisted that these are way better than the fries and a complete, utter must-have. So I obliged. Thank God. I would have missed out on trying the most delicious fried food of my life. I can’t overdo it with fried foods; my stomach usually hates me for the rest of the night and well into the next day. So if I’m going to indulge, it had better be worth the agony I’ll feel later on. These tater tots were damn well worth it.

We covered all the bases with our burgers. There was quite a variety on the table. Me with my tuna, Lauren with the veggie, Amy with the lamb, Emma with beef, and Foodie with beef…and onion rings…and chicken wings. And more tater tots than we knew what to do with…except eat. Which we did. Every last one of them. I tried a bite of Lauren’s veggie burger, packed with black beans, a blend of mushrooms and herbs, and really liked it. I’ll probably get that the next time I go. Add a little bit of good cheese, maybe some aged gouda or something warm and gooey and I’m totally sold. However, if I ate lamb, the lamb would have been my second choice, topped with Greek salad slaw, garlic tatziki and soooo much feta. That would make an excellent turkey or chicken burger too.

Hmm…I might have to make a suggestion.

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Dinner at Oceans 234

March 1, 2013 By takeabiteoutofboca Leave a Comment

I consume an awfully large amount of seafood. If you were to ask me what kind of seafood I eat most, I would definitely say fish. I used to barely eat it at all. I was so picky — I think the only fish I liked was flounder or tilapia, something totally bland and ordinary. Then I expanded my palette to include salmon, but that was pretty much the extent of it. Now, ask me if there’s a fish I haven’t tried! Yeah, there are a few I don’t much care for, but for the most part I’ll try any piece of fish you put down in front of me.

Last weekend I tried a new fish, Pompano, at Oceans 234. I tried clams for the first time, too. Oceans 234 is in Deerfield Beach, right on the beach. The location of this beautiful restaurant is beyond perfect. It’s next to JB’s, which is more on the casual dining side of things, but both of them sit directly on the sand and have a great outdoor seating area. It’s definitely an ideal place to go during the day — you can spend the day at the beach and get lunch and never have to move more than a few feet.

I had heard really good things about Oceans 234, but had yet to try it. I was pretty excited when Ken, who I had met at the Flavors of Boca event earlier this month, invited me to go check it out so I would have a new restaurant to blog about. He taught me a lot about tasting wines, what to look for when you’re reviewing a restaurant, and how to really evaluate the food and service.

We tasted a few different wines before squashing the idea to order a bottle and just get separate glasses. We couldn’t agree on one. I preferred the citrus-y Sauvignon Blanc and he liked the Chardonnay, which I thought was a little too oaky for my liking. We got the “heaping bowl of clams” which came with a tomato, garlic, herbs and white wine broth. We asked the waitress to make sure she brought lots of the parmesan crostini for us so we could soak up all of that delicious broth. The clams were cooked perfectly; each of them was opened beautifully and had so much flavor. BTW, our waitress was super nice — and she was from Jersey too!

Bowl of clams

For dinner, I got the shrimp and corn crusted local-caught snapper with yukon mashed potatoes and julienne cut vegetables (squash, zucchini, carrots) in a lemon-butter sauce. I had them put the sauce on the side and I didn’t even use a drop of it. There was way more than enough flavor already packed into that fish, it didn’t need any kind of sauce at all. It was absolutely delicious. Ken got the dinner special of the night, which is where the pompano came in. It was grilled and came with the same julienne-cut vegetables as well as little potatoes. I had to try some of it — SO good! Now I can add pompano to the (rather long) list of fish I’ve tried and liked. My favorite part about the dish was how simple it was. Just a slight char with perfect grill marks, no heavy cream or sauce, and very delicate. Every seafood place needs something like this — a simple yet really flavorful dish without all the fancy-schmancy fixings. Another thing I liked about both dishes was the presentation. See how they kept the tail on? Very cool looking.

Local caught snapper

Local caught pompano

My expectations of Oceans 234 were met, and I would definitely go back. They’ve got a nice sushi menu with a few things I want to try, and there are some other options on the regular menu that caught my eye too. It’s funny, I don’t think I ever leave a restaurant without some kind of idea about what to order on my return visit. Ah, the life of a foodie.

Celebrating the Holidays at Brook’s Restaurant

December 19, 2012 By takeabiteoutofboca Leave a Comment

You know those people I always talk about, the ones who devour all my baked goods at work week after week, and beg for more? We all got to dress up and join together this past weekend for our company holiday party. We weren’t snacking away on cookies and brownies this time; instead it was time to wine and dine.

The company I work for is small, family owned and operated, and really a great group of people. We had our holiday party at Brook’s Restaurant in Deerfield Beach. It was a really nice event, a little cocktail hour before a sit down dinner and lots of funny speeches. Waiters walked around with mini crab cakes and potato latkes while we all said our hellos and took lots of pictures. The “paparazzi” a.k.a my boss’s wife, Janine, and one of the managers, Liza, were definitely hard at work with their cameras flashing every which way. I can’t wait to see all of the pictures they took. It was nice to see everyone outside of the workplace, enjoying themselves without any of the stress or craziness that we too often see.

The restaurant was beautiful. I’ve been there before, when I was young, for my cousin’s Bat Mitzvah, but I don’t really remember it — I must have been about 4 or 5 years old. It’s one of the higher-end restaurants in this area, so to be able to have our company holiday party there was definitely a privilege. I’m happy to be able to report that the food was just as amazing as I was expecting it to be. We could choose from a list of starters, entrees and desserts. I had no problem at all deciding my entree, but when it came to those appetizers… I would have gladly tried them all! There was a tuna tartar, cream of mushroom soup, caesar salad, and eggplant sandwich. I went with the eggplant sandwich. Oh. My. God. Spinach, goat cheese, roasted peppers and tomatoes in between two crispy pieces of eggplant. Anything with goat cheese and I’m instantly hooked. This was probably a meal in its own. It was one of the best dishes I’ve ever had. For dinner, the choices were easier for me. Since I don’t eat red meat, I went right for the seafood. I chose the snapper with capers, red pepper and asparagus, served over cheddar polenta. I’m pretty sure I licked my plate clean! Metaphorically, of course; that wouldn’t be appropriate for a work dinner. Dessert was just as amazing as the first two courses. I got the granny smith apple tart with cinnamon ice cream and caramel. Have I ever told you how much I love apple desserts? Well, if I didn’t before, I’m t elling you now. I LOVE APPLE DESSERTS!

The night was put together really well. Aside from the food being absolutely amazing, we all had a really nice time together. I love how fun this time of year is with all the dinners and parties and get togethers with friends. In the past week I went to a Chanukah festival in Mizner Park, a Chanukah party at the Kabbalah Centre, this dinner at Brooks, and a great dinner with my family for the last night of the holiday. AND I also have a visit from my little sister to look forward to this week. I hope everyone is enjoying themselves as much as I am. Happy Holidays to all 🙂

BFFs Reunite…in the Kitchen!

November 14, 2012 By takeabiteoutofboca Leave a Comment

I can’t believe I’ve been out of high school for six years. When I look back at who I was then, compared to who I am now, I see quite a difference. Most of the people who were my “best friends” in high school aren’t even in my life anymore and haven’t been for a while. There are the exceptional few, but they existed way before high school. Like Jordan, she doesn’t count as a “high school best friend,” she’s more like family — someone I’ve known since I was 7 years old. Then there are some people who I touch base with every so often, and things will feel just as they did back then, but it’s hard to have the same type of friendship when you’re living in different states and living completely different lives. You grow up, go to different schools, meet new friends, develop new interests, and pretty soon high school is a distant memory that exists in photo albums, yearbooks, and memory boxes. I got lucky recently. One of my absolute best friends from my high school days moved to Florida! We stayed close throughout college despite being in different places, but then we lost touch for a while. When she told me out of the blue that she would be living with her grandmother in Fort Lauderdale, I was SO excited to see her. After a few failed attempts at trying to meet up, we finally planned a weekend to catch up and spend our girl time together like the old days. My Anna Banana, P4L (beer pong partners 4 life) and part of the “fourevers” (me, Jordan, Anna and our other quadrant, Alex, were inseparable) was back in my life! Anna was always the chef/baker out of the four of us, so it’s pretty appropriate for us to reunite now that I’m into that too.

We went over to Publix to pick up food to cook for dinner and then did some prepping before heading out to the movies. Has anyone seen “The Perks of Being A Wallflower” yet? If not, you MUST. It was great. The book was one of my absolute favorites — I think I read it my freshman year of high school. I wish I knew where my copy of the book was so I could reread it, but I probably lent it out. It’s lost in the abyss; who knows who has it. The casting was perfect, each character was exactly how I pictured them to be. Emma Watson is the cutest thing ever and the boy who played Charlie was so good it was scary. We both loved the book and thought the movie was done really, really well. The author, Stephen Chbosky, wrote the screenplay and directed the film, so that definitely played a huge part in why it was so much like the book, and why it was so good.

For dinner, Anna and I made flounder with lemon and garlic, with mashed sweet potato brulee and sauteed spinach with toasted pine nuts and shallots. The sweet potato brulee was adapted from a recipe we saw on Skinnytaste. We changed a couple of the ingredients, using Greek yogurt in place of both the milk and butter and we didn’t use nutmeg. Instead we just used double the amount of cinnamon. That was an amazing side dish. This will be my go-to sweet potato recipe from now on. Broiling the dish for a couple minutes gave the brown sugar and cinnamon on top, just the right amount of crisp to enhance the sweet flavor. The flounder was super easy to make, too (instructions below).

The reunion continued into the next day when we took total advantage of the gorgeous Florida weather and spent the afternoon on the beach. Coming from New Jersey, it’s pretty freaking exciting to be sitting on the beach actually wearing a bikini in the beginning of November. We ate lunch at JB’s on the Beach. JB’s is such a fun place to go on the weekends; it’s always packed on Sundays. I like the outside dining/bar area that is right on the beach. Neither of us wanted a huge lunch so we ordered from the appetizer list — as with most restaurants, the appetizer portions are lunch-size anyway. Anna got the sesame-seared tuna with seaweed salad and soy dipping sauce. The wasabi was so cute; it was piped into a little flower on the plate. I got the sonoma flatbread, with tomato jam, monterey jack and goat cheeses, asparagus, basil and olive oil. YUM! I love fancy flat breads, they always have the best toppings.

Hopefully Anna will be able to adapt to life down here in South Florida as well as I have. It really is a great place to live. There’s so much to do and see — and the constant sun and warm weather help, too!

Here’s how we made our baked lemon-garlic flounder:

2 flounder filets

Salt

Pepper

Garlic powder

1 lemon

Preheat the oven to 375 degrees. Season the flounder filets with a little salt, pepper, and garlic powder and place on a piece of tin foil. Place 2-3 slices of lemon on top and squeeze the lemon juice over the fish. Fold the tin foil over and pinch the edges together so the flounder is completely enclosed. Bake for 20-25 minutes or until done. You’ll know your flounder is done when the inside is white and flakey.

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