Page 17 - Talk of Tequesta - March '25

The Talk Of Tequesta, Page 17

all abouT Kids

Smart But Scattered Adolescent Workshop

By Jim Forgan, Ph.D., Licensed School Psychologist

A parent described activities to learn executive functioning skills related to Adolescents face academic pressures, social dynamics,
her son to me, “Sam is organization, planning, time management, memory, and and life changes. Teens with strong executive functioning
struggling with school and attention. The group size is limited to 12 students. We use skills can handle uncertainty and stressful situations with
his grades. This year in classroom instruction combined with games, scenarios, more resilience. By understanding and supporting the
sixth grade he is struggling and videos to illustrate points and practice skills. Students development of these skills, your student can improve
with the workload, receive written handouts to keep which summarize the their ability to navigate the complexities of adolescence
executive functioning, and new skills. and prepare for greater independence as they grow
expectations of the grade. Developing executive functioning skills is an ongoing into adulthood. Join us so your student can learn these
The demands are more. process in adolescence, and teens often need instruction important skills for success.
I constantly have to stay to improve these areas. Weak executive functioning skills Call (561) 625-4125 if you would like to sign up or if
on top of him or he’d be can impact academic performance, relationships, and you need school neuropsychological testing for dyslexia,
failing.” This mom was overall well-being, so interventions like workshops and ADHD, autism, or to give you understanding and answers
describing her son’s executive functioning weaknesses. coaching can be helpful if your teen struggles in these about your child. Learn more at www.JimForgan.com/
He was smart but scattered. Executive functioning skills areas. executive.
are crucial for success in school, social settings, and
everyday life.
This month I am offering an in-person one-day
executive functioning course for students in grades six
through nine. Your student can join us fun, interactive

A Fresh Take on Fine Dining Arrives in Tequesta

Nestled in the heart of Tequesta, an exciting rated kitchens in “Daisies” pasta restaurant,
culinary evolution is taking place. The “Green Zebra” seasonal vegetarian,
Salty Zebra, helmed by Michelin-trained and Gaijin, Chicago’s first okonomiyaki
Chef David Chapman, is redefining what a restaurant rated eatery. David creates
neighborhood bistro can be. dishes that marry classical European
techniques with Florida's vibrant seasonal
The restaurant's philosophy is immediately ingredients. The kitchen maintains close
apparent upon entering. Gone are partnerships with local producers like Kai
the starched tablecloths and formal Kai Farms and Swank Specialty Produce,
pretenses typically associated with fine while seafood arrives daily from nearby
dining. Instead, guests are welcomed into Cod & Capers.
a welcoming bistro atmosphere where
comfortable banquettes and intimate Everything is made in-house, from the
seating create the perfect dinner gathering cured charcuterie to the hand-rolled
spot. A stunning 15-foot live-edge table pasta. Even the ice cream is churned on-
anchors the semi-private dining room, site. Yet despite this attention to detail, the
embodying the restaurant's commitment atmosphere remains refreshingly casual.
to both beauty and approachability. During happy hour, regulars gather in the
lounge for a 4-course Prix Fixe menu for $40
"We wanted to create the kind of place or elevated bar snacks, and discounted
where you could celebrate a special craft cocktails and wine. The dining room
occasion or just drop in for a casual hosts both intimate date nights and lively
Tuesday dinner with the kids," explains family gatherings.
Seamus O'Brien, who owns The Salty
Zebra with his wife Stephanie. Their vision "Fine dining doesn't have to mean formal,"
of an unpretentious yet refined dining Chef Chapman notes. "It's about respecting
experience stems from years of local great ingredients and preparing them
restaurant experience and understanding thoughtfully. We want our guests to focus
what the community craves. on enjoying their food and their company,
not worrying about which fork to use."
The menu reflects this balanced
approach. Chef Chapman, drawing from This philosophy is working. Since opening,
his experience in Chicago's distinguished The Salty Zebra has quickly become
restaurant scene, leading three Michelin a neighborhood favorite, proving that
exceptional food and a welcoming
atmosphere aren't mutually exclusive.
It's a restaurant that raises the bar for
local dining while remaining thoroughly
grounded in community.