At the heart of Delray Beach, enjoy a bacon-filled weekend paired with an eclectic array of American bourbons on March 28 and 29. This culinary event not only matches the flavors of well-aged bourbon with a wide-ranging menu of bacon and pork related dishes, but it also includes tastings, seminars and live music for a delectable night out (Tickets from $25, delraybaconandbourbonfest.com).
1/3 cup apple juice
1/2 tablespoon apple cider vinegar
1 tablespoon tamari
2 teaspoons molasses
1 tablespoon and 1 teaspoon extra virgin olive oil
1/2 teaspoon onion powder
1 teaspoon pickling spice
3/4 teaspoon salt
1/2 teaspoon smoked paprika
1/2 teaspoon cane sugar
1 teaspoon garlic
4 to 6 Portobello mushrooms
Blend all ingredients (besides the mushrooms) in a Vitamix blender on high speed. Taste marinade and adjust to personal taste – sweetness, salt and pepper.
As we approach our 50th anniversary celebration next month, we are conscious of all the things that aren’t here anymore. Especially restaurants. We have never understood why successful restaurants don’t last forever. Obviously, founding owners depart life, but there is usually a family member, or a loyal and experienced employee, who can take over and keep a good thing going. But there are just not many like Miami’s historic Joe’s Stone Crab, which traces its history to 1913.
Had it not been for the welcoming smile on Lisa Midlarsky’s face, I may have turned around and walked back out of the Defy Gravity Yoga studio in Boca Raton. The facility where she teaches could double as a torture chamber, with questionable black straps hanging from the ceiling panels. Midlarsky used a ladder to drape the ropes with vibrant silks, and I was about to trust them with my life during my first anti-gravity yoga experience. From mine to yours, here’s what to expect:
Boxed in by a wraparound patio, Sapphire Indian Cuisine catches the passerby’s eye in the Royal Palm Plaza, with almost entirely glass walls revealing elegant, indoor seating. Its simple white tablecloths and black light fixtures allow diners to focus on the most important element – the eclectic spices and sauces served with each dish.
Raju Brahmbhatt, Sapphire Indian Cuisine owner and chef, brings to Boca a dining destination that promises authentic, sophisticated Indian cuisine.
The Polo Club of Boca Raton recently unveiled a $27 million makeover of its 150,000-square-foot clubhouse.
While the clubhouse officially reopened this past December, the renovation comprised of several new additions, including five restaurants, a 35,000-square-foot spa and fitness center, modernized common areas and remodeled retail centers.
This multimillion-dollar renovation is anticipated to draw in an array of new members.