Boca Raton, FL October 2022 by City Lifestyle

Sixty Vines

Spreads its roots to South Florida

O C TO B E R 2 022

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October 2022 PUBLISHER

Jon Virtue | jon.virtue@citylifestyle.com EDITOR IAL COOR DINATOR

Keisha Virtue | keisha.virtue@citylifestyle.com

LIFESTYLE LETTER

For the love of food & wine October is our most delectable issue of the year, filled with some of our favorite dishes and beverages available in Boca Raton. We had the pleasure of sitting down with the chef at Sixty Vines restaurant, and learned about what their inaugural menu will be boasting —so get your tastebuds ready, you are in for a treat. We also included a few new recipes and our favorite cookbooks for you to try at home, whether you’re cooking for just your family or for entertaining guests. There is an art to creating a flavorful dish that not only satisfies our taste buds but evokes memories. The aroma of certain spices and foods can bring us right back to our childhood kitchen table, which can be incredibly powerful and comforting. Food brings us all together, and whether we are sharing a meal with loved ones or enjoying a night out on the town, the time spent while enjoying food is invaluable. As always, thanks for reading, and we’ll see you around town!

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Corporate Team CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore CHIEF OPERATING OFFICER Randy Radosevich DIRECTOR OF SOCIAL MEDIA Mindy Hargesheimer ART DIRECTOR Sara Minor OPERATIONS DIRECTOR Janeane Thompson AD MANAGER Chad Jensen WEB APPLICATIONS Michael O’Connell

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Proverbs 3:5-6 Boca Raton Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Boca Raton area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Boca Raton Lifestyle™ is gathered from sources considered to be reliable, but the

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Our 37th Year

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inside the issue The Food & Drink Issue

F E ATU R E D

D E PA RTM E NTS

10 Cookbook Roundup

Lifestyle Letter

Trend Setter

16 The Wine Country Experience Comes to Boca

Inspired By

Culinary Creations

Party Planning

Events

Sixty Vines debuts in Boca

24 Cooking with corn

Celebrating this summer flavor in the fall

EDU CAT I O N

FO O D + B EV ER AG E FO O D + B E V E R AG E

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BRAND NEW IN BOCA! WELCOME THE LATEST EATERIES TO OPEN AT THE SHOPS AT BOCA CENTER

The Shops at Boca Center is now under new management and bringing some new faces to Boca Raton! Sixty Vines and Batch The Cookie Company opened in August of this year and are a welcomed addition to The Shops at Boca Center fantastic tenant mix. Visit The Shops at Boca Center today to shop your favorite stores and check out our new additions.

COMING SOON

Cookbook

Roundup

Every worthy home chef needs a few well-chosen cookbooks in their arsenal, but sometimes it can be difficult to choose from the vast array of options in the bookstore. Never fear. We are here to offer our favorite recommendations tailored to how you cook.

ARTICLE AND PHOTOG R APHY BY KE ISHA VIRTUE

T R E N D SE T T E R | ED U CATI ON

TH E FOO D L A B

For the Food Nerd: The Food Lab by J. Kenji Lopez-Alt Ever wondered how to sear a steak perfectly, with a charred crust and perfectly medium-rare interior? Or pondered the perfect way to marinate different meats? This book is for you. The serious Eats’ guru takes you through the science – the whys and more importantly the hows – of getting your food perfect each time. Filled with fantastic takes on time-honored recipes, and worth the buy for the fried shallot recipe alone. The savory golden oil left over from the fry is the absolute perfect cooking medium.

For the Veggie Lover: Ruffage: A Practical Guide to Vegetables by Abra Berens Cooking vegetables perfectly can be trickier than expected. It’s easy to overcook or to simply fall back on the same basic recipes every single time. Ruffage takes you on a journey to truly appreciating fresh produce. From how to choose produce at a farmer’s market to how to prepare and cook each of them in new and innovative ways, this book will up your veggie game to the next level.

RU F FAG E

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TH E F L AVO R B I B LE

For the Experimenter: The Flavor Bible: The Essential Guide to Culinary Creativity by Andrew Dornenberg So you’re a seasoned cook who likes to tweak recipes to suit your particular taste, or invent your own with ingredients you already have in your pantry. This book draws on dozens of leading chefs’ experience in combining ingredients in ways that bring out the flavor of everything. Did you know that cinnamon perfectly compliments blueberries> Or what foods go really well with cognac?

For the Little Chef: Basic to Brilliance Kids by Donna Hay There is nothing more enjoyable than introducing your children to the wonders of taste, food and flavors. Featuring over 120 fantastic, fun-filled, simple, family-friendly recipes, Basics to Brilliance Kids gives you and your kids endless ideas for birthday parties, picnics, school fairs and bake sales, family and celebration dinners, brilliant breakfasts, beach days, backyard movie nights and sleepovers.

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Sixty Vines Boca wine taps Photography by David Bear

I NSP IR E D BY | FOOD + BE VE RAGE

Sixty Vines Boca dining room Photography by David Bear

There’s nothing small about Sixty Vines. From the oversized farm tables, solid blond wood posts, and massive lamps illuminating the golden glow of a Chardonnay varietal, everything is generous. When you are ushered in through the restaurant’s doors, you enter wine country. The communal nature of the tables and shareable plates is reminiscent of winery workers breaking bread together after a day in the vineyard, sampling the wine they helped create. The light, bright space interspersed with the warm textures and hues of wood calls to mind the sun-drenched gardens of wine country. The music is lively and contemporary. This is not a place for hushed tones and vanilla melodies. It’s a gathering place for celebration as full-bodied as its wine. Friends laughing. Clinking glasses. Shared dishes. The guest experience is of primary importance at Sixty Vines. And the wine. Select, curated…diverse. There are currently 55 wines on tap at Sixty Vines – a mix of reds, whites, roses and sparkling – far more than at other restaurants serving wine on tap. Sixty Vines’ wine selection is thoughtfully curated in partnership with some of the most revered winemakers around the world. By building these deep relationships, Sixty Vines is able to have wines kegged exclusively for the restaurant and offers the

“We practice hospitality, innately as humans, every day in our homes. Our friends come over, our relatives come over. We bring them in, make them comfortable, offer them food and drink. We do that in our homes all the time. So, if you go to a restaurant and you’re not experiencing that, there’s a clear disconnect in vision and culture.” – Manfred Gessa, General Manager

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Sixty Vines Boca patio Photography by David Bear

I NSP IR E D BY | FOOD + BE VE RAGE

Sixty Vines Boca patio Photography by David Bear

Sixty Vines charcuterie Photography by David Bear

closest “from the barrel” tasting experience to guests. A couple decades ago it might have been unheard of for a Bordeaux vineyard to put their wine in a keg, rather than bottles. But now, elite wineries recognize the value of doing so – not just in economic terms but environmental. The concept of serving wine directly from kegs is not new, but highly advantageous, particularly in terms of sustainability. Each keg of wine saves more than 1,500 bottles, labels and corks from ending up in the landfill. Wine on tap – because of its vacuum seal – also preserves the quality, so that the first glass of wine poured from the keg tastes exactly the same as the last. No more wasting half-empty open bottles of wine. It also makes it easy for guests to try many

different wines by the flight, glass or reusable bottle. A guest who has a hankering for Syrah can taste one from California, France and Washington, before deciding which to drink in earnest. Sixty Vines’ menu is also lovingly crafted to mirror what vineyard workers eat in wine country. The Santa Maria Tri-Tip with chimichurri calls up flavors from Argentina’s wine country, while Campanelle pasta celebrates Italian cuisine. The Double Cabernet Burger with caramelized onions and Worcestershire mayo is an assertive acknowledgment of America’s wine country, while the delightfully whimsical fried chicken with crème Fraiche and caviar is the perfect foil for a rich, buttery Chardonnay. Knowledgeable servers are there to help both wine newbies and established oenophiles discover the perfect sip and sup.

OCTOBER 2 0 2 2 | C I TYL I FE STYL E . C OM/BO CA R ATO N

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ARTICLE BY KEISHA VIRTUE

Cooking With Corn 24

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

MEXICAN STREET CORN DIP • Source: Half Baked Harvest All the flavors of street corn mixed into the creamiest corn-filled dip. Quick, easy, and so delicious with tortilla chips on the side. INGREDIENTS • • • • • • • • • • • • • • • •

2 tablespoons chili powder 2 teaspoons smoked paprika 1/2-2 teaspoons cayenne pepper, to your taste 2 tablespoons extra virgin olive oil 1 yellow onion, chopped 2 cups corn (3-4 raw cobs) 2 cloves garlic, chopped kosher salt and black pepper 6 ounces cream cheese, at room temperature 1/3 cup sour cream 4 tablespoon salted butter 1/3 cup olive oil mayo or use plain Greek yogurt 2 tablespoons fresh lime juice 3/4 cup crumbled cotija cheese 1 ear grilled corn, kernels removed from the cob 1/4 cup fresh cilantro, chopped

INSTRUCTIONS 1. Mix the spices. In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt. 2. Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft, 5 minutes. Add the corn, garlic, 1 teaspoon of the spice mix, and season with salt and pepper. Cook until the corn is softened, 5 minutes. 3. Reduce the heat to low. Mix in the cream cheese until melted and creamy. Stir in the sour cream. Cook until warmed throughout. If desired, thin the dip with milk. 4. In a separate skillet, melt the butter until golden. Mix in 3 teaspoons of the spice mix, plus a pinch of chili flakes and salt. Cook another minute, then remove from the heat. 5. Mix the mayo and lime juice with a pinch of salt. 6. Spoon the dip into a wide serving bowl. Top with grilled corn and drizzle the mayo and spicy butter over the corn. Sprinkle on the cheese and cilantro. Serve with lots of chips for scooping.

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SUMMER CORN CHOWDER • Source: Food52

INGREDIENTS • • • • • • • • • • • • • • • •

6 medium ears of corn 6 strips of bacon, cut into 1/2-inch pieces 1 small yellow onion, chopped 1 medium poblano, finely chopped 1 jalapeño pepper, seeded and finely chopped 1 small celery rib, finely chopped 3 medium tomatoes, peeled, seeded and finely chopped 2 medium boiling potatoes (about 1 pound), peeled and cubed 1 teaspoon kosher salt 1/8 teaspoon ground allspice 1 pinch granulated sugar 1 dry bay leaf 2 cups half-and-half, at room temperature 1 cup milk Freshly ground black pepper Chopped flat-leaf parsley, for garnish

INSTRUCTIONS 1. Working over a bowl, cut the corn kernels from the cobs at about half their depth. Then, using the back of the knife, scrape the cobs over the bowl to release all the corn milk. 2. In a large saucepan, fry the bacon over medium-high heat, stirring occasionally, until crisp, about 10 minutes. Transfer the bacon to a paper towel-lined plate or wire rack to drain. 3. Discard all but 3 tablespoons of the bacon drippings from the pan. Add the onion and cook over medium heat until golden brown, 4 to 5 minutes. Add the poblano, jalapeño, and celery and cook until slightly softened, about 2 minutes, stirring occasionally. Now stir in the tomatoes, potatoes, salt, allspice, sugar, bay leaf, and the reserved corn kernels and their milk. Cook over medium heat until the mixture begins to sizzle. 4. Reduce the heat to low. Cover and cook, stirring occasionally, until the potatoes are tender, 35 to 45 minutes. Stir in the cream and milk and bring just to a boil. Remove from heat and season with black pepper to taste. Ladle the chowder into bowls. Crumble the cooled bacon and sprinkle that on top, along with the parsley.

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It’s officially fall, football and tailgating season, and you can feel the excitement in the air. Kick off your party by inviting your favorite fans over, then entertain in effortless Americana style with the latest styling tips hosted by experts Lauren Lane Culinarian and LeAnn Parker of Silvertooth Home. You’ll earn hearty cheers for your hosting skills with these charming tailgating DIY tutorials plus original recipes upstyled for a modern spin on stadium comfort food. It’s the ultimate outdoor game-day experience you can enjoy in your own backyard or anywhere you love to gather your team for the season.

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Praline Pecan Crunch Snack Mix Ingredients • 8 cups brown sugar or cinnamon cereal squares • 1 cup pecan halves • 1/3 cup light corn syrup • 1/3 cup firmly packed brown sugar • 3 tablespoons butter • 1 teaspoon vanilla • 1/2 teaspoon baking soda • 2 cups white chocolate-covered pretzels • 1 cup salted peanuts • 2 packages of large waffle cones or paper bags Instructions 1. Heat oven to 250°F. Spray a 13 x 9-inch baking pan with non-stick cooking spray. Combine cereal and pecans in pan and set aside. 2. In a 4-cup microwaveable bowl, combine corn syrup, brown sugar and butter spread. Microwave on HIGH 1 minute 30 seconds. Stir. Microwave 30 seconds to 1 minute 30 seconds or until boiling. 3. Stir vanilla and baking soda into mixture. Pour over cereal mixture; stir to coat evenly. Bake for 1 hour, stirring every 20 minutes. Spread on baking sheet and cool completely; break into pieces. When cooled, add peanuts and pretzels. Makes about 10-11 cups. Store tightly covered.

Want to see more? Scan the QR code or visit bit.ly/TailgateLifestyle for more recipes and DIY instructions.

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events A curated selection of the most intriguing upcoming events in our area. OCTOBER 8TH

Liquid Blue @ Boca Raton Resort and Club

T H E B O CA R ATO N | 7 :00 P M Liquid Blue is the most accomplished and highly acclaimed party band in the event business. This international act turned international cover band has performed sold-out, ticketed shows on three continents. With numerous albums and a single which hit the Billboard Dance Top-10 and Hot 100 Singles Sales Chart, Liquid Blue is the ultimate cover band. OCTOBER 9 TH-11TH

MahjCon 2022 Boca Raton Florida

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B O CA R ATO N MA R R I OT T AT B O CA C E NT E R | 6 :0 0 P M Mah jongg enthusiasts unite at MahjCon to celebrate our shared passion, develop our interests, play games, socialize, and more! This event will take place in South Florida. Accommodations are not included in the ticket price. Buffet dinner on Sunday night and box lunch on Tuesday will be provided. OCTOBER 15TH & 16TH

Boca Raton Pumpkin Patch Festival

MI ZNE R PA R K A MP H I T HE AT E R | 1 0 :0 0 A M The Boca Raton Pumpkin Patch Festival will feature a variety of fun activities for the whole family, including a pumpkin patch with 2,500 pumpkins to pick from, as well as carnival rides. Other attractions include an inflatable cornstalk maze, a dress-yourown scarecrow village, and tons of beautiful photo vignettes to capture that perfect Autumn photo. CONTINUED >

EVE N TS

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EVENTS CONTINUED

OCTOBER 15TH

Boca Raton Making Strides Against Breast Cancer Walk

S UNS E T C OV E A MP H I T HE AT E R | 7 :30 A M The Making Strides movement raises lifesaving funds that support breast cancer patients, survivors, thrivers, and caregivers through every step of the journey. We’ve enhanced digital offerings available to anyone across the nation, including one-on-one breast cancer patient support services and the use of video chat to safely connect patients, caregivers, and family members with valuable services and resources through our website, in addition to a 24/7 helpline. OCTOBER 18TH

16th Annual Go Pink Luncheon

T H E B O CA R ATO N | 1 1 :3 0 A M The Boca Raton Regional Hospital Foundation’s 16th Annual Go Pink Luncheon will be taking place at the Boca Raton Resort & Club on October 18th. Dr. Ken Jeong, famous for roles in “Community” and “The Hangover” films, will be speaking at the event. OCTOBER 20 TH

The 4th Annual Securing Our Future Event

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T H E B O CA R ATO N | 6 :3 0 P M The 4th Annual Securing Our Future will feature a “Great Masquerade” theme. The evening will begin with a cocktail hour & silent auction at 6:30 pm, followed by a seated dinner at 7:30 pm with speakers and live auction. Dancing & entertainment to follow. All proceeds benefit Boys & Girls Club of Boca Raton. For questions please contact: nmiranda@bgcpbc.org or (561) 676-5472.

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