Page 8 - Boca Club News - December '23

Page 8, Boca Club News

InBox

Letters to the Editor from Our Readers

A monthly section of Boca Club News that invites blood pressure to rise to her so well. Be sure to check this month’s column; it’s
readers to submit news, comments or questions about when it’s being tested, especially timely! Dale’s published book, “Small Steps…
articles and columns you read in our paper, or about really hit home with me. Big Changes: The Personal Stories of a Life Coach!”
events at your club or in your personal life—weddings, I never realized it was a has been a big success. In fact, I purchased copies to
graduations, business success, etc. Send your information real thing; I thought it give to my grown grandchildren as each got married, as
as an email docx attachment. Photos welcome in jpeg was just something rare a guide for a successful wedded start. As for White Coat
format. Send to: editorbcn54@gmail.com. Provide that I was alone in having Syndrome, it is indeed a “real thing.” It is even referred to
contact information so that we may reach you if we to deal with, so please in a new book that has just been written by another of our
have a question, but indicate how you want to have your thank Dale for giving columnists, retired physician Dr. Richard Nagler. I have
comments signed for privacy reasons. me a reason to sigh with had the privilege of reading his brilliant and informative,
Editor: I Know the Feeling. Dale Brown’s column in relief. Sign me as Grateful, St. Andrews recently completed manuscript, which I will be certain
your November issue, in which she described the lifelong Dear “Grateful,” Dale is an exceptional person in many to tell you about in my Book Review column when it is
problem she calls “White Coat Syndrome” that affects ways, and her experience as a Certified Life Coach is one published. –NAS, Editor.
her whenever she visits a doctor’s office and causes her reason why readers of her column in Boca Club News relate

Winners Announced in Tailgate Competition from page 7

Borges, Traditional Peruvian Ceviche, Leche de Tigre (Tigers
Milk) Aji Amarillo Aioli, Micro Cilantro;
• Burtons Grill & Bar, Executive Chef William Ring, Cabernet
Braised Short Rib, Vermont Aged Cheddar, Maple Sriracha
Sauce, Pickled Red Onions, Brioche;
• Ceasar’s Famous Ribs, Chef Bill Ceasar, Pulled Pork
Sampler;
• Chartwells/FAU Dining Services, Chefs Cristiane Brito and
Antonio Garcia, Brisket Mac & Cheese;
• Copperfish Kitchen, Executive Chef Brian Cantrell,
Maryland Crab Cakes;
• Crazy Uncle Mike’s, Chef Tara Abrams, BBQ Smoked Ribs,
House-made Pickles, Bourbon Barbeque Sauce; The Most Spirited Award went to The Boca Raton.
• Crystal Bay Caterers, Chef Sam LoPiccolo, Ahi Tuna Poke
Mini Bowl, with Cucumber Wakame, Edamame, Sriracha- Winning the “People’s Choice” Award was Copperfish Facebook group, and host of the daily food livestream show
Lime Drizzle; Kitchen for its Maryland Crab Cake Slider, presented by the “Mike Mayo’s Lunchbox.”
• Design by Food, Chef Jay Fisher, Curry Chicken Spring evening’s emcee (left) ESPN 106.3 Sports Anchor and On-Air • Jan Norris: Veteran journalist, former food editor for the
Rolls with Jerk Aioli Sauce, and Creamy Rasta Pasta with Host Theo Dorsey. Palm Beach Post, contributing columnist for The Coastal
Jerk Chicken; Star, and freelance writer for several Florida food and travel
• Drift at Marriott Boca Raton at Boca Center, Chef Moises • Waterstone Resort & Marina, Executive Chef “Chris” Kin publications.
Hernandez, Tuna Wontons, Wasabi Aioli, Diced Peppers, H Wong, Black Bean Sliders; • Deby Goldfarb: Founder/Owner of the Stepping Out Florida
Cilantro, Jalapeno with Spicy Aioli Glaze; • ZIMI Italian, Chef Brian Cantrell, ZIMI Meatballs. event website, restaurant writer for Simply the Best magazine
• Duffy’s Sports Grill, Jumbo Lump Crab Cake Slider; Vying for the Best Beverage Award were: and celebrating her 15th year in both careers, and was a 10-year
• Eat District, Executive Kitchen Chef Soon Torn “Tony” • Barrel of Monks Brewing, Brew Master Bill McFee, New Ambassador for the Boca Raton Chamber of Commerce and
Promsa, Grandma’s Ribs: Marinated Pork Ribs, Fried Shallots, Flagship Beer: Waypoint IPA; past Chair in 2021-2022.
and Spicy Tamarind Reduction; • Cove Brewery, Brew Master Corey Wilson, Tan Man Brew; • Lara Goodwin: Lifestyle expert and a host of the national
• Kapow Noodle Bar, Chef Angelo Arboleda, Peking Duck • Deep Eddy Vodka, Strawberry Lemonade; Emmy-nominated television show: The American Dream, and
“Nachos” - Crispy Wonton, Japanese BBQ, Asian Slaw, Peanut, • Duffy’s Sports Bar: Tropical MVP Margarita; Global Real Estate Advisor with One Sotheby’s International
Lime, Avocado, Fresh Herbs, Spiced Tofu “Crema”; • Saint James Tea. Realty.
• Lemongrass Asian Bistro, Executive Sushi Chef Andy Yaun, At the judges’ table were: • Reginald Laroche: Assistant Vice President, Baptist Health
Stuffed Chicken Wings: Fried Until Crispy and Finished in • Michael Mayo, Chief Judge: Veteran journalist and former Orthopedic Care
Aromatic Asian Flavors; Sun-Sentinel dining critic and food writer who co-founded and • Making the call on the “Best Beverage” was Cary Roman,
• Mississippi Sweets BBQ, Chef Randy Smith, Pulled Pork still administers the 125,000-member “Let’s Eat, South Florida” founder of LivingFLA.com and TheGourmetClub.com.
and Shredded Chicken Sliders with Mississippi Sweets BBQ
Sauces;
• Ramen Lab, Chef Louis Grayson, Loaded Dumpling: Hand-
wrapped Chicken Dumpling with Truffle oil, Melted Cheese
with Togarashi;
• The Boca Raton, Banquet Sous Chef Jose Pluchinotta and
Sous Chef Roberto Castillo, Tostada: Two Ways–Sweet and
Spicy Pork Belly Tostada, Avocado Crema, Crisp Lettuce,
Pico de Gallo, Queso Fresco; Seared Octopus Tostada: With
Sour Cream, Black Bean Pico de Gallo, Crisp Lettuce, Queso Stylish Modern Atmosphere Make Reservations happy hour
Fresco; Mini Elote: Mason Jars with Slow Roasted Sweet
Corn, Roasted Scallion Vinaigrette, Spicy Aioli, Cilantro, Mon. - Thurs.
Queso Fresco; at Bar Only all Day
• The Melting Pot, Chef Chris Picotte, Cheese Fondue served Mon. - Fri. 3 - 6 pm
with Grilled Bratwurst and Bavarian Pretzel Bread;
• Tom’s Louisiana Kitchen, Chef Tom Tannozzini, Creole Lunch SpeciaLS
Bread Pudding with Pecan Praline Crust and White Chocolate
Bourbon Cream Anglaise; every Day
$
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