Page 15 - Stuart Exposure - April '25

Stuart Exposure, Page 15

Good Works from page 14 round,” said House of Hope CEO Rob Ranieri. “Even in
House Of Hope Expands summer, when the heat slows down our production in our
existing greenhouses, we’ll be able to have a consistent
Growing Hope Farm supply of produce for our pantry program and our 30
food partners across Martin, St. Lucie and Okeechobee
In Palm City counties.”
The Lichtenberger Family Fund at The Community
House of Hope, always seeking more opportunities to Foundation Martin – St. Lucie and a generous donor who
provide fresh and healthy food to its clients, has recently prefers to remain anonymous together funded House of
purchased the assets of VibeWright Farms in Palm City to Hope’s purchase of VibeWright Farms.
expand its ability to grow and distribute healthy produce At its current peak production, Growing Hope Farm
to its clients. produces more than 1,500 packages of fresh produce
The 40-foot freight farm has operated for several weekly. Of the 1.2 million pounds of food House of Hope
years under the ownership of Kris and Katie Wright. It is distributed last year, 500,000 pounds was fresh produce
located on property owned by the Dawson family along to help feed and empower the most vulnerable residents
State Road 714 and is next to House of Hope’s Growing of the community. With the increased capacity at the
Hope Farm and Packing House. VibeWright Farms site, House of Hope expects to generate
In announcing the sale of their property to House of more produce to support the over 30,000 individuals who
Hope, the Wrights said, “We are deeply grateful for the benefit from the organization’s healthy food distribution
support we’ve received over the years and couldn’t be each year. Any excess will be sold to the public, generating
happier to see the farm’s next chapter dedicated to serving funds that can be invested in Growing Hope Farm and
and uplifting others.” House of Hope’s feeding programs.
The farm, equivalent to four acres of in-ground “The needs of the community continue to increase,”
growing annually, consists of a sophisticated temperature- Ranieri said. “We’re grateful that with the purchase of
controlled hydroponic greenhouse where fresh produce is the assets of VibeWright Farms, we have one more way
grown without pesticides. It complements the hydroponic to help meet the growing demand for our services.”
greenhouses, in-ground beds and orchard already in full To learn more about House of Hope or make a donation,
operation on Growing Hope Farm. The brilliantly colored and nutritious hydroponic lettuce visit House of Hope’s website at www.hohmartin.org or
“We’re excited about what this acquisition means to grown at VibeWright Farms will help House of Hope to call (772) 286-4673.
our ability to provide fresh produce to our clients year- provide fresh produce to its clients year-round.

The Salty Zebra Bistro: Where European Tradition

Meets Florida’s Fresh Ingredients

Adding a fresh dimension to Tequesta’s Rotating specials feel equally comfortable celebrating special
evolving culinary landscape, The Salty Zebra feature whatever occasions or enjoying a casual weeknight
Bistro brings something delightfully different to is freshest from dinner. A carefully curated wine list features
the table. The restaurant offers a reimagined local waters, from unique selections from both Old and New
approach to bistro classics that honors grilled swordfish World producers, many unavailable elsewhere
tradition while playfully pushing boundaries, to their tuna in the area.
complementing the area’s existing dining tartare, a playful Value-conscious diners will appreciate
options with its own distinctive character. riff on steak the daily four-course prix fixe menu for $45,
The creative force behind this exceptional tartare complete available from 5-6 PM, alongside happy hour
establishment is Executive Chef and partner with capers, specials. The restaurant has also introduced
David Chapman, whose impressive pedigree cornichon, and themed evenings, including “Bubbles and
includes heading the kitchen at Daisies, a quail egg. Pearls” Tuesdays, where Chef David personally
Michelin-recognized pasta destination in Vegetarians shucks oysters in the lounge – offering a half-
Chicago, and serving as executive chef at will find The Salty dozen of three varieties with a flight of bubbles
Green Zebra (recipient of a Michelin Green Zebra particularly for $30, plus $2 individual oysters all night.
Star for sustainability). His diverse background accommodating, Wine enthusiasts should note the upcoming
informs every aspect of The Salty Zebra’s menu, reflecting collaboration with locally-owned Wine Proxy
where European techniques merge seamlessly Chapman’s for a special five-course wine dinner on April
with locally sourced ingredients. passion for 7th, with limited seating available.
“We wanted to create something different plant-based The Salty Zebra isn’t trying to reinvent the
for the area,” explains Seamus O’Brien, who cuisine honed during his years at Green wheel, but rather to remind us why we fell in
co-owns the restaurant with wife Stephanie Zebra. “Creating thoughtful vegetarian dishes love with the bistro concept in the first place
and Chef David. “A place that respects is about celebrating vegetables rather than – honest, skillfully prepared food served in a
culinary traditions but isn’t afraid to have just removing meat,” Chapman explains. This warm, welcoming environment. That they’ve
some fun with them.” philosophy is evident in standout dishes like managed to do so while adding their own
That philosophy manifests brilliantly in local lion’s mane mushrooms with Malaysian distinctive flourishes makes them not just a
dishes like their Burgundy escargot, which curry and coconut squash velouté. “Our welcome addition to Tequesta’s dining scene,
adheres to classical preparation with a Pernod vegetarian dishes are designed to be stars but an essential one.
garlic-parsley butter, and an 18-hour bone on the menu, not afterthoughts.”
beef broth French onion soup that would make Even desserts receive the same attention
Parisian bistro chefs nod in approval. Yet the to detail, with options like coconut rice
menu also reveals Chapman’s innovative spirit pudding with caramelized local fruit, frosted
in dishes like the dry-aged honey-glazed duck pistachios, and passionfruit sorbet. The
breast and their interpretation of steak frites – Valrhona chocolate tart finished with local
a perfectly grilled picanha steak served with banana and cassis sorbet exemplifies their
triple-cooked parmesan potato wedges and commitment to combining world-class
cognac-bone marrow au poivre sauce. ingredients with local touches.
The bistro’s commitment to quality is evident The Salty Zebra’s appeal extends beyond
in every aspect of the operation. All pastas are its food. The atmosphere strikes a perfect
made fresh daily in-house, including a standout balance between sophisticated and relaxed
lentil ravioli served with house-made Italian – a convivial bistro environment where diners
sausage, broccolini, and Marcelli Formaggi
pecorino, finished with 12-year balsamic
vinegar. The
seafood program
shines in dishes
like their local
red snapper with
butter poached
Key West pink
shrimp, sweet
corn bisque, and
andouille – a 377 Tequesta Drive, Jupiter, 33469
clever Florida take Tues-Thurs 5-9 And Fri-Sat 5-10
on a traditional
seafood boil. 561-250-6350