Page 15 - PGA Community News - April '25

April 2025 April 2025 PGA C.A.N.!, Page 15
Professional Firefighters And Paramedics

Of Palm Beach County

This time of year, typically With these drier conditions,
brings weather with less brush, grass and trees can become
humidity, less rainfall and more very dry, very quickly which
winds. These conditions can means that it takes only a small
combine to create a higher fire source of ignition to start a fire.
danger in our preserves, both If left unchecked, a wildland fire
in Abacoa and in neighboring can spread rapidly and encroach
wildland areas. on residential and commercial
properties. Ignition sources include
discarded cigarettes, sparks from
off-road recreational vehicles used
in natural areas, and unfortunately,
the intentional actions to start a fire.
Reporting a fire immediately can help to prevent its coming from, and even if you think it “may be nothing” call
spread, which in turn will help to reduce the loss of natural anyway. We would much rather have it turn out to be minor,
areas, wildlife habitat, wildlife, and most importantly, will than for there to be a delay, giving the fire time to spread.
help to reduce the risk of loss of personal property and life. Please help to protect our natural resources by being
Palm Beach County Fire Rescue has all the resources fire safety aware. Thank you.
available to mitigate any wildland fire and protect Steen Eriksson
the adjoining residential and business properties, but Legislative Aid North
notification must be made before action can be taken, so it Professional Firefighters and Paramedics of
is vitally important, especially in the dry weather season, Palm Beach County
to dial 9-1-1 to report any suspected or actual fire. IAFF Local 2928
If you see or smell smoke but are not sure where it is HOAN@iaff2928.com

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