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Food, Friends and Finesse

an evening with Dr. Anthony Dardano N OV E M B E R 2 022

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LIFESTYLE LETTER

November - Thankful!

November 2022 PUBLISHER

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

Keisha Virtue | keisha.virtue@citylifestyle.com

In this season of giving thanks, we often find ourselves reflecting on the many blessings in our lives. The true spirit of Thanksgiving encourages the conscious expression of gratitude. Its focus is spending time with those that you love and encourages giving back in a meaningful way. While ambition, competition and slaying goals can be very healthy, forgetting to place importance on being present, enjoying the ride and appreciating those around us that have helped us along in our journey, can leave us missing out on what truly matters. We’ll never be content if we look outside ourselves and at our possessions or titles to determine if we are fulfilled. True contentment comes from within and from fulfilling who we were made to be. Our November issue is dedicated to gathering, gratefulness and giving back to our community. We are so thankful for the residents and businesses in our community who support so many wonderful organizations and help make our city the vibrant community that it is. We are especially thankful for our advertising partners who help bring this magazine to your doorsteps each month. They are part of our vision and purpose of bringing inspiring stories and the good news of the community directly to you. This holiday season as we prepare to gather with our loved ones, and in the true spirit of thanksgiving, let’s set time aside to consider what truly makes life meaningful and stop to reflect on those blessings. Blessings to you and your family,

MANAGING EDITOR

KC Cole | kc.cole@citylifestyle.com AD DESIGNER

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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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N OV E M B E R 2 0 2 2

inside the issue The Thankful Issue

F E ATU R E D

D E PA RTM E NTS

20 Thanksgiving Sangria

Lifestyle Letter

City Scene

Business Monthly

How To

Culinary Creations

Must See

Party Planning

Realty Report

Events

So Easy, yet so good!

24 When Work Mirrors Art A profile of Dr. Anthony Dardano

34 Your Autum Dinner Party Is Served

O N T H E C OV E R

Photography: David Bear Dr. Anthony Dardano with fiance, Gina Santosuosso

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

LI FE + C U LT U R E FO O D + B EV E R AG E

R EA L ESTAT E

N OV E M B E R 2 0 2 2

city scene

Where neighbors can see and be seen. 1

CARY ROMAN WITH LIVING FLA

DAVID BEAR PHOTOGRAPHY

CARY ROMAN WITH LIVING FLA

EDGAR ALEXANDER PHOTOGRAPHY

1: Tony, Pam, Gina and Dr. Dradano 3: Mike Schlichtig, Jeff Druek, Tracy Burgess 4: Sixty Vines VIP Preview Event. Diana Eve and friends 5: Joan C., Tracy McKinney, Rose and Joel Davidson, Jeff Druek and Larr 6: Sixty Vines 7: Tony Pianta, Scott Sonnier and Jon Virtue at Max’s Grille

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N OV E M B E R 2 0 2 2

business monthly A round-up of exciting news from local businesses.

Katrina Moldova Boutique Gallery Grand Opening & Birthday Celebration Join us on November 2 from 6-9 pm to celebrate the grand opening and Birthday Party for gallery owner Katrina Moldova. The gallery features artists from all over the world and provide a wide variety of art to meet any collectors needs. Open Bar 1717 Avenida Del Sol, Boca Raton FL 33432 Photography Katrina Maoldova

Scan to read more.

B USIN E SS M ON T H LY

Everglades Angels Dog Rescue 2nd Annual Bunco Fundraiser Wed, November 9, 2022, 6:00 PM – 9:00 PM Join us for our 2nd Annual Bunco Fundraiser to support Everglades Angels Dog Rescue, a 501c3, nonprofit, all-volunteer organization. The evening will include 2 games of Bunco, appetizers, desserts, non-alcoholic drinks, and lots of raffle baskets. Bring a friend, meet new people, have fun and enjoy lots of laughs. Bunco is a game for everyone! Just roll the dice and you might be yelling “Bunco”!

7th Annual Boca Raton Mayors Ball November 12 @ 6:30 pm To celebrate the City’s long, rich history and legacy, guests dine and dance the night away at the 7th Annual Rotary Club Downtown Boca Raton’s (RCDBR) Boca Raton Mayors Ball. The Club’s black-tie gala recognizes the elected officials who have exemplified Rotary International's motto, “Service Above Self” and honor three visionaries who have elevated the community, all while raising monies for the Club’s “Service Above Self” Grant Program. rot a r ydow ntow n b o c a raton .org / mayors-ball/

Boca Helping Hands Help Us Feed Families This fall, we need your help with our Thanksgiving Box Brigade program, which provides our clients with a turkey and a box filled with all the ingredients needed to prepare a holiday meal. With food costs even higher than last year, we need your support to make sure that 3,000 local families can celebrate a happy Thanksgiving. bocahelpinghands.org/Thanksgiving CONTINUED >

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Looking for an impressive, tasty way to gift the foodie in your life? KellyBronze Turkey, a luxury turkey brand since 1971, based in the UK. “Bred to be Wild” is their slogan, as KellyBronze turkey’s are treated with care and roam free on the farm. With Thanksgiving right around the corner, KellyBronze makes for the perfect gift for a friend and/or foodie. Ordernowat:kellybronzecomproducts/ thanksgivingwhole-kellybronze/

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Old Fashioned Apple Cake A RECIPE THAT CAN COMFORT GENERATIONS

DURING A BREEZY FALL DAY, NOTHING IS QUITE AS COMFORTING AS A RECIPE STRAIGHT FROM YOUR MOTHER’S COOKBOOK. With fresh apple slices, cinnamon spice, and everything nice, you’re going to want to add this recipe to your fall food arsenal! INGREDIENTS Cake: + 2 cups sugar + 1 cup oleo (from original recipe) or 1 cup butter + 2 eggs + 2 tsp. soda + 3 cups flour + 1/4 tsp. salt + 6 large apples (peeled and diced) + 1 cup nuts (optional) + 1/2 tsp. cinnamon + 2 tsp. vanilla Beat sugar and butter until light and fluffy. Afterwards, beat in eggs and vanilla. Combine dry ingredients and add to creamed mixture. Fold in apples and nuts. Sauce: + 1 1/2 cups brown sugar + 1 1/2 cups cream + 4 tbsp. butter + 1 tsp vanilla + 2 tbsp. cornstarch DIRECTIONS Combine brown sugar and cornstarch and mix. Add cream, butter and vanilla. Cook in microwave on medium power for 9 to 10 minutes, stirring often. Spoon the caramel sauce over warm pieces

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WHEN WORK MIRRORS ART

A PROFILE OF DR. ANTHONY DARDANO ARTICLE BY KEISHA VIRTUE | PHOTOGRAPHY BY DAVID BEAR

M UST SE E | L IFE + CU LTURE

Along the cobblestone streets of 14th century Florence, Italy, there blossomed a renewed flourishing of art, architecture and philosophy referred to as the Renaissance – or renascimento. Some of the greatest thinkers, authors, scientists and artists thrived during this era, characterized by tremendous creativity curiosity and innovation. One giant of the Renaissance was Leonardo da Vinci, whose genius was evidenced not only as a painter but as an architect, inventor and mathematician. The term, Renaissance man, is used today to ascribe qualities typified in men of that period, like da Vinci, who show competence – even mastery – in multiple different fields. Moving from a 15th-century Florentine studio to a present-day operating theater, there is still room for artistry and profound competence in multiple disciplines. Dr. Anthony Dardano was drawn from trauma surgery to plastic surgery because of the limitless potential for creativity. For plumbing the very depths of his talent and skill in order to restore function and form to a face ravaged by a gunshot wound, or skin seared by a third-degree burn. For him, it’s the marriage of science and art. The combination of beauty and purpose. Dr. Dardano is one of Boca’s most experienced plastic and reconstructive surgeons. He has served as chief of surgery at Boca Raton Regional Hospital and Delray Medical Center and is also an associate professor of surgery at Florida Atlantic University. His father, who is also a surgeon, was a significant influence in his choice of career. But in liberal arts college, while preparing for medical school, he discovered something else. A love of, and talent for, art. During an art history course, he was tasked with creating something from nothing.

In an uncommonly shaped piece of marble that he found on a construction site, the budding plastic surgeon saw – as yet uncovered – the supine figure of a beautiful woman. Over the course of a year, he carved, shaped, and polished it into its final form and – nearly 40 years later – the sculpture is aptly displayed in his office. Now, Dr. Dardano spends his days molding beauty, not from cold stone but warm flesh. Restoring the splendor of human form damaged by either tragedy or the ravages of time. Besides his work as a plastic surgeon, Dr. Dardano brings his passion for creativity to the kitchen. He is a consummate chef, giving minute attention to both taste and appearance. There’s beauty and artistry here too. “Food should be visually pleasing. You should look at it and want to eat it. And the first bite, when it goes in your mouth just needs to wow you. That should be the case at every meal, not just on special occasions,” he declared. Dr. Dardano took time out of his very busy schedule to welcome our publisher, Jon Virtue, into his home and compose an intricate and delectable fivecourse meal for him and a few friends. In between courses such as brie with homemade guava jelly and scotch bonnet oil, lobsters poached in garlic and butter with black squid ink linguine, and tuna carpaccio with guacamole, he gave us insight into the man, the surgeon and the artist.

CONTINUED >

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

WHAT HAVE BEEN THE BIGGEST INFLUENCES IN YOUR LIFE? First and foremost, my parents, particularly my father, who was my role model growing up. I'm so thankful for them. I am blessed to be born into a family that nurtured and cared for me, guided me, and showed me faith and love. Because that was the foundation for everything I do now. There are certain elements and people who have helped shape my character over the years: Faith, Family, Food, Friends, and now, my Fiancé.

DO YOU MENTOR ANYBODY AT THIS MOMENT? Once I began my career, I had surgical mentors in my life that directed and guided me. And I wouldn’t be where I am today if it weren’t for those individuals. I think it’s vital to pay forward what I myself have been given. I have several students and residents that want to become plastic surgeons and I take great pride in mentoring them and giving them some guidance.

WHAT ARE YOU PASSIONATE ABOUT? I’m passionate about doing things correctly no matter what it is. Whether I’m operating, giving guidance to my kids, cooking a meal, or working on my relationship with Gina, I want to get it right.

Dr. Dardano and publisher, Jon Virtue

M UST SE E | L IFE + CU LTURE

YOU’VE DONE A GOOD DEAL OF CHARITY WORK BOTH LOCALLY AND ABROAD. IN YOUR WORK DOING RECONSTRUCTIVE SURGERY, CAN YOU TALK ABOUT A MOMENT THAT REALLY IMPACTED YOU? I was part of a medical mission trip in El Salvador and in the line of patients that were waiting to have surgery to repair cleft lips, there was an elderly gentleman who had a cleft lip. Children in thirdworld countries usually do not survive into adulthood without being able to eat and drink with cleft defects. Somehow, this gentleman beat all odds and grew to adulthood, got married and had kids. This man waited in line for 5 days until all the children had their surgeries first. I spotted him and through a translator, I asked why he was here, and he said, “I only have one wish in life – to be able to kiss my wife and children on the lips and I've never been able to do that. If I could just do that, I’d be a happy man.” I went back to the director, and I told him the story and we all broke down.

We operated on him and fixed it. And when his wife came to visit him post-op she walked right by him because didn't even recognize him When she knew it was him, she just broke down and cried! It was one big emotional moment and it made me realize that what we do as plastic and reconstructive surgeons is just transformative. Yes, other doctors save lives, but we do something different; we give people a gift that they can't give themselves and that's powerful.

WHEN DID YOU FALL IN LOVE WITH COOKING? My grandparents owned a small restaurant, and all our weekend activities were based around food. Most people eat to live. We live to eat, and we fed other people. I saw the joy in my grandparents’ faces when they cooked food for people and people enjoyed it. And I saw the joy in those people's faces. It's a service – much like medicine – when you cook a dish and you give it to somebody and they just close their eyes and go, wow. And you created that for them. That's powerful.

Tuna carapaccio with creamy guacamole

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

M UST SE E | L IFE + CU LTURE

WHO IS YOUR BIGGEST INFLUENCE WHEN IT COMES TO COOKING? My mom was a great cook. She would go to a restaurant, eat some food, taste it, come home and cook it better than the restaurant.

HOW HAVE YOU HONED YOUR COOKING SKILLS OVER THE YEARS? Practice, practice, practice. I watched as many cooking shows and travel shows as I possibly could on TV and read books. I watched my family cook, and I would get recipes and just learn how to reproduce it.

WHAT DO YOU CONSIDER THE MOST, MOST ESSENTIAL ITEMS IN THE KITCHEN? My go-to ingredients are garlic, some kind of chili pepper and butter. As far as equipment, a great sauté pan and a sharp knife. That’s all you need.

WHAT'S YOUR FAVORITE CUISINE IF YOU HAD TO PICK ONE? Well, of course it's going to be Italian. That's what I grew up with. I think it spans everything: there are great Italian seafood dishes, meat dishes, and pasta dishes. So Italian covers all the bases, but I definitely like the Southeast Asian food and cuisine as well.

“FOOD SHOULD BE VISUALLY PLEASING. YOU SHOULD LOOK AT IT AND WANT TO EAT IT. AND THE FIRST BITE, WHEN IT GOES IN YOUR MOUTH JUST NEEDS TO WOW YOU. THAT SHOULD BE THE CASE AT EVERY MEAL, NOT JUST ON SPECIAL OCCASIONS,” HE DECLARED.

CONTINUED >

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

HOW DO YOU FIND THE TIME TO MASTER YOUR CREATIVE INTEREST WITH SUCH A HECTIC SURGERY SCHEDULE?

Lobster tails in garlic butter with squid ink pasta

It can be frustrating, but I try to plan my day. Sometimes I have to get up earlier or forego something else to cook or pursue another creative interest. It just goes back to that self-discipline in life. There are only 24 hours in a day. You should really put them to good use. Right now, I get called unexpectedly for emergency surgery. So, I try to find time later in the day or I try to get up the next day. It’s important to actively find the time for yourself. It clears your mind, and it helps you perform the other things in your life better.

WHAT ARE YOU LOOKING FORWARD TO MOST IN THE NEXT YEAR? Traveling to an exotic place I haven't been to before with Gina. Just enjoying more time with her. That's what I'm looking forward to. Dr. Dardano certainly strikes us as an integrated, well-balanced individual. A Renaissance man of our time who has used his creativity, curiosity and dexterity to bring forth beauty, not just in the operating room but in other spheres. He balances his work ethic and rigorous self-discipline with fun and recreation, as well as giving back to others, whether through medical missions, mentoring or lending his time and dancing skills to Boca’s Ballroom Battle – a local charity event which raises money to fund scholarships for underprivileged youth. “I have a beautiful life. I have my health, and I have a great job and I am surrounded by great friends and family. I have a beautiful woman beside me. Why wouldn't I want to get up and just face the day? Whatever challenges await me, I just look for the new adventure, whatever it is every day.”

M UST SE E | L IFE + CU LTURE

W H E N W E S AY A U T H E N T I C , W E M E A N I T. W H I L E Y O U ’ R E W I T H U S , Y O U ’ R E F A M I LY. S I T B AC K , R E L AX A N D S I P O N A D R I N K A N D E N J O Y T H E C L A S S Y, Y E T C A S U A L A T M O S P H E R E T H AT M A K E S C A S A M AYA G R I L L S P E C I A L .

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PHOTOGRAPHY BY JANIE JONES

Your Autumn Dinner Party Is Served Catering experts Chef Kyle and Hannah Williams, owners of Savor & Swirl culinary company, create an outdoor dinner party with chef-driven perennial dishes served in beautiful seasonal settings.

For this alfresco Autumn Dinner Party, Chef Kyle draws on favorite fall recipes updated for a modern palate and paired with wine selections to complement the bountiful feast. Hannah creates an iconic autumn ambiance using artisanal table settings and mixed flannels for each guest to blanket any chill on a brisk evening. Whether for Friendsgiving, Thanksgiving or a new November tradition, it’s time to get outdoors again surrounded in sweater-weather coziness while sharing bites and clinks with family and friends.

“Thin k f l an n el bl an k ets , woo d e n t a bl es , f ire pit s , o pe n g r ill s , st r ing light s an d can dl es to c reat e a really cool e nv iron m e nt you h ave n’t bee n a bl e to d o all s u m m e r.”

PA RT Y P LA N N IN G | FOOD + BE VE RAGE

Insider Tips for Hosting:

• Build a menu around the season. “In November, people crave turkey, sage stuffing and cranberry sauce,” Chef Kyle says. “Autumn dinners mean bigger-course meals with varied proteins, like turkey, duck and sirloin, hearty starches, and good fall produce, especially root vegetables such as butternut squash and pumpkin.” • Always greet guests with a beverage and appetizers. “Offer champagne for wine-lovers or a sparkling drink or signature cocktail. It’s all about serving guests to the highest caliber,” Kyle says. • Draw inspiration from the season’s changing colors, cooler temps and lower humidity to move back outdoors. “Think flannel blankets, wooden tables, fire pits, open grills, string lights and candles to create a really cool environment you haven’t been able to do all summer.” • “You can’t go wrong with fresh flowers,” Hannah says, “but keep bouquets low to not interfere with conversation flowing. For fall, I like richer, jewel-toned florals to mix and match and keep whimsical. I vary glass vases with burnished brass for warm fall vibes.” • An easy but thoughtful detail is to put a simple menu at each place setting, so guests know what to expect. “Add a pen, so guests can jot tasting notes, especially for wine pairings or multiple courses,” Hannah says. “Guests can share comments, then take the menu home as a sweet reminder of the event.” • Follow the French principle of mise en place or everything in place before your event. “This is actually our company’s name,” Kyle says. “It’s that important to us. Make sure the wines are all open, cocktails are pre-made, place settings are out, candles are lit and music is playing. When guests arrive, it gives that wow-factor and shows you intentionally made them feel special.” • To build confidence as a host, start small and practice. “Keep the menu and guest list small,” Kyle says. “Choose recipes you already have confidence in. If you make a great Beef Stroganoff, then go with that. People will love it!” • As fun as it is to dine outside, always have an indoors back-up plan. “We’ve had to bring it indoors before,” Hannah says. “It’s still fun.” CONTINUED > NOVEMBER 2 0 2 2 | C I TYL I FE STYL E . C OM/BO CA R ATO N

For this fall dinner party, Chef Kyle created the perfect dinner menu to tantalize guests' taste buds. For a complete list of recipes, scan the QR code below.

Autumn Dinner Party

RECEPTION • CANAPÉS • CHEESE BRÛLÉES • Aged goat cheese, thyme, figs, local honey, petite greens

APÉRITIF • Champagne

DINNER MENU • Roasted Whole Duck • Brined & Smoked Turkey breast • Grilled Bone-In Ribeye Steaks • Chef’s Sage Gourmet Stuffing • Roasted Brussels Sprouts & Hardwood Smoked Bacon • Heirloom Root Vegetable Hash • Red Bliss Buttered Mashed Potatoes • Gravy • Cranberry Orange Zest Sauce • Fresh Baked Dinner Rolls & Whipped Butter

DESSERT • Traditional Pumpkin Pie, Whipped Cream

Want to see more? Scan the QR code for additional recipes.

PA RT Y P LA N N IN G | FOOD + BE VE RAGE

FRESH ROASTED BRUSSELS SPROUTS & HARDWOOD SMOKED BACON Yield: 6 servings 4 cups Brussels sprouts, raw, halved 1-2 tablespoons olive oil ¼ cup yellow onion, sliced 1 tablespoon garlic, sliced thin 1-2 cups bacon, smoked, thick cut, large dice • Salt, pepper to taste • 2 tablespoons real butter, unsalted • Optional garnish - 1 tablespoon parsley, chopped

The Recipes

• • • • •

CRANBERRY ORANGE ZEST SAUCE Yields 4 cups

METHOD OF PREPARATION: 1. Preheat oven to 400 °F for convection setting, (425 °F conventional). 2. In mixing bowl, add oil and cut raw Brussels sprouts. Season with salt and pepper. 3. Place seasoned sprouts on baking sheet and bake in oven until done, about 20-40 minutes (soft yet still with good texture and crispy edges with some dark brown color). Remove from oven. 4. Place large sauté pan on medium heat and render bacon. Add a splash of olive oil to get it going, if needed. Cook until bacon is crispy and golden brown, 5-10 minutes. 5. Add onions to pan and cook until soft, 5-8 minutes. 6. Turn heat to high and add garlic and butter and cook for 1 minute. 7. Add roasted Brussels sprouts to pan and toss all together. Season to taste with salt and pepper. 8. For optional garnishes, add fresh chopped parsley. 9. Serve and enjoy!

CHEF NOTES: • If Brussels sprouts are large, cut in quarters. • Rendering bacon means extracting the bacon fat which adds a lot of flavor to the dish.

• • • • • • • • • •

3 cups cranberries, fresh or frozen 1 cup cranberry juice, sweetened 1 piece orange peel 1 each orange for zesting ½ cup orange juice, freshly juiced 3 each cinnamon stick ¼ teaspoon clove, ground ¼ teaspoon allspice, ground ½ cup sugar Pinch salt

METHOD OF PREPARATION: 1. In medium saucepot on high heat, add everything except orange peel and orange zest. Bring ingredients to boil, then reduce to a simmer with lid. 2. While simmering, stir occasionally with rubber spatula ensuring bottom does not burn. Simmer for 30 minutes or until sauce thickens. 3. Remove lid and add orange peel and season to taste. Can add more sugar or spice if needed. 4. Once sauce is thickened and most liquid has evaporated, remove orange peel and cinnamon sticks and remove pot from heat. 5. With hand-held blender, puree sauce, keeping some texture. 6. Freshly grate in orange zest, stir and season to taste. 7. Transfer sauce to jar and place in refrigerator to cool overnight. 8. Enjoy!

CHEF NOTES:

Bon appetit! Chef Kyle Williams, Savor & Swirl

• Enjoy with all types of poultry and game birds. • Do not use ground cinnamon. • Can puree with blender if you do not have hand-held blender. • Consistency should be thick sauce and not a jelly. CONTINUED > NOVEMBER 2 0 2 2 | C I TYL I FE STYL E . C OM/BO CA R ATO N

Wine Pairing

According to Savor & Swirl, wine pairing doesn’t need to be overly complicated for a casual outdoor dinner party. Have a lighter and fuller body style of white and red available with some sparkling thrown in. “Lighter to medium-bodied wines from Rhône Valley, Italy or California would be a good place to start,” they state. “Viognier is one of our favorite wines that goes great with fall-inspired cuisines. Pinot Noir wine goes great with just about any food. Lean towards California or Willamette Valley for a new-world style and go with France for a more earthy, old-world style. A big bold Napa Cab would fall in perfectly for the grilled ribeye steak! Cheers!”

ABOUT SAVOR & SWIRL Chef Kyle Williams has over 22 years of experience in the elite culinary industry, including 2 Michelin-starred restaurants in Italy, resorts in Hawaii, and alongside prestigious NYC celebrity chefs Todd English, David Burke, and Daniel Boulud. Savor & Swirl has recently expanded to include nationwide mobile catering. Book online, and they will bring their expertise to you, including customizable, in-home dinner parties or luncheons for holidays, events, business gatherings and surprise pop-ups. “We love to gather with people who value breaking bread together around a table with the special people in their lives.” savorandswirl.com Instagram: @savorandswirl, #savorandswirl

PA RT Y P LA N N IN G | FOOD + BE VE RAGE

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N OVE MBE R 2 0 2 2

realty report A sample of recently sold properties in Boca Rotan. CLOSED SALES

AVE RAG E P RIC E SAL E S

DO L L AR VO LU M E

% O F L IST P RIC E

D OM

Boca Raton

3994 / -29.9%

$1,203,879 / +18.5%

$3,854,985,088 / -22.75%

98.20%

Boynton Beach

3435 / -18.1%

$442,932 / +31.6%

$1,441,288,079 / +20.3%

99.90%

Deerfield Beach

1445 / +21.4%

$314,351 / +23.8%

$448,334,204 / +10.1%

98.70%

Delray Beach

3058 / -24%

$1,173,490 / +13.6%

$1,793,241,119 / +13.6%

98.40%

Fort Lauderdale

3714 / -26.9%

$1,058,725 / +38.5%

$3,762,097,202 / +6.6%

96.12%

Gulf Stream

17 / -46.2%

$14,181,349 / +200.5%

$167,513,418 / +61%

92.80%

Highland Beach

192 / -37.5%

$2,144,964 / +152.8%

$393,944,367 / +61.1%

92.90%

Hillsboro Beach

78 / -50%

$858,087 / +37.9%

$63,087,500 / -28.7%

95.70%

Jupiter

1323 / -29%

$1,522,283 / +16.9%

$1,494,123 / -17%

96.20%

Lantana

208 / -18.2%

$746,209 / +26.8%

$110,279,528 / +25.8

97.00%

Lauderdale-by-the-Sea

191 / -26.5%

$932,292 / +28.3%

$174,696,524 / -7.3%

97.00%

Lighthouse Point

244 / -29%

$1,234,797 / +27.6%

$293,,501,623 / -6.6%

96.70%

Ocean Ridge

48 / -58%

$1,331,917 / 20.3%

$64,511,000 / -25.2

100.58%

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N OV E M B E R 2 0 2 2

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

NOV EMBE R 1 2 T H

ROTARY CLUB BOCA RATON 7TH ANNUAL BOCA RATON MAYORS BALL

BOCA WEST COUN TRY CLUB | 6 :30 P M Rolling out the “blue” carpet to a Tropical Paradise. In its grand tradition, the black-tie gala will draw generations of Boca Raton’s Who’s Who dignitaries, business and community leaders to a lavish reception and dinner, dancing-the-night-away to the Steve Chase Band, George Long Award presentations, and exciting silent auction.

NOV EMBE R 1 2 T H

Saturday Night Dance Fever

MIZN ER PARK AMPHITHEATER | 7 :0 0 P M Hosted by Deney Terrio, and Featuring live: Tavares, Evelyn Champagne King, The Trammps featuring Earl Young, Heatwave, France Joli, The legendary Blue Notes, Lime, Felipe Rose and Vinyl Groove Doors: 6:00 PM, Show: 7:00 PM Ticketed Concert

NOVE M BE R 1 7 T H

CP Group Annual Tree Lighting

BOCA R ATON IN N OVATION CA MP US | 5 :30 P M The holiday magic begins the moment you enter BRiC’s main entrance, transformed as Snowflake Lane. Surrounding the spectacular 40-foot Christmas tree family and friends will enjoy complimentary photo opportunities with Santa, live performances, themed children’s activities at Santa’s workshop, a delicious line-up of food trucks, and more! Plenty of FREE parking. Live Reindeer and Performances including Cirque Performers.

NOVE M BE R 2 0 T H

FAU BAND-O-RAMA MIZNER PARK AMPHITHEATER

MIZN ER PARK AMPHITHEATER | 7 :0 0 P M The evening begins out in Plaza Real, with chamber groups performing from 6 pm, culminating with the full bands on stage starting at 7 pm! Don’t miss the spectacular finale, as the Marching Owls surround the audience. Bring your blankets and chairs. Chairs will also be for rent inside the venue for $5 cash.

D EC E M BE R 6T H

4th Annual Cocktails For The Club

ST AN DREW’S COUN TRY CLUB | 6 :0 0 P M The 4th Annual Cocktails for the Club will be held at St. Andrews Club in Delray Beach The event will feature live entertainment, gourmet food stations, specialty cocktails and a silent auction. Proceeds from Cocktails for the Club will help provide an excellent Club experience for members served by Boys & Girls Club of Delray Beach.

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