Go behind the scenes with the Lifestyle team on its recent fashion shoot with Claudia Sampedro [tw-social icon=”instagram” url=”https://www.instagram.com/claudiasampedro/” title=””][/tw-social] at Jungle Island [tw-social icon=”instagram” url=”https://www.instagram.com/jungleisland/?hl=en” title=””][/tw-social] . Photography: ? James Woodley [tw-social icon=”instagram” url=”https://www.instagram.com/jameswoodleyphoto/” title=””][/tw-social] Behind the Scenes photo credit: ? Evelyn Robles [tw-social icon=”instagram” url=”https://www.instagram.com/btrudesignstudio/” title=””][/tw-social] Creative director: Melanie Geronemus Smit Art director: Evelyn Suarez
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Though Alyson Moriarty had performed at community events in Coral Springs, Parkland, Deerfield Beach, Boca Raton, and the Starz of the Future Talent Competition in West Palm Beach, she hadn’t sung in her hometown of Coconut Creek until this year. Moriarty, 18, performed at Coconut Creek’s Butterfly Festival after winning the city’s first “Creek Idol”
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The restaurant chain serves up new upscale offerings I have always considered the 43-location restaurant chain Seasons 52 a healthier option for upscale dining with low-calorie meals and small desserts that allowed indulgences without the guilt. It’s the reason I was intrigued by the menu changes at a recent dinner on Miracle Mile. The new
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Keeping fit is a creative endeavor for Kathy Schottke. For the Lauderdale-by-the-Sea resident, part of that creativity comes from a challenge. Although she graduated with a criminal justice degree from Western Illinois University—“I wanted to go to law school,” she says—Schottke found the rewards of working out suited her better. “I like to motivate people.
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Many Irish pubs began as homes before opening to the public as spots for a pint of Guinness. The Field Irish Pub & Eatery revels in its authenticity; about 100 years ago, it started out as two houses. Despite its vast space, the Dania Beach pub (3281 Griffin Road) remains cozy, with a mostly wooden
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Charlie Grippo understands the reluctance of diners who wouldn’t dream of stepping foot in a vegan restaurant. And he appreciates the concern from the steak-and-potato crowd that restaurants such as his serve nothing but “twigs and dirt, and celery and carrots.” “I get it from a guy’s perspective,” says the co-owner of Green Bar &
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If you look closely at Jason Green, there is a slight curve on the tip of his nose where there once was skin cancer. The standard of care at the time for the fair-skinned, blue-eyed dermatologist was Mohs surgery, a technique that cuts the skin layer by layer to remove cancerous tissue. Today, there’s nonsurgical
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It’s hard to imagine a better time of year, weather-wise, to end the weekend with brunch alfresco. All the more reason to visit the Matador Room, the signature restaurant inside the Miami Beach Edition that recently started Saturday and Sunday brunch at its poolside and oceanfront terrace. Curated by Michelin-star chef Jean-Georges Vongerichten, along with
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Inside a Chevron convenience store on the northwest corner of State Road 7 and Hillsboro Boulevard, there’s a line of people waiting to order tacos. Executive chef Anthony Hoff of Boca Raton’s City Fish Market and longtime friend and local chef Robby Bushman are challenging the less-than-stellar reputation of gas station food at Los Bocados,
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For three straight summers during my grade school years, our family traveled from Dayton, Ohio, to the same hotel on St. Pete Beach, a quaint oceanfront property called the Normandy Inn. Though I had relatively little to complain about growing up in the Midwest—outside of winter waits for the school bus and being recruited to
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For all the in-with-the-new anticipation that comes with developing seasonal menus at a beloved restaurant like YOLO in downtown Fort Lauderdale, there’s also the potential for out-with-the-old disappointment. “It’s difficult sometimes because you want to change, but then certain items become so popular that you have to make tough decisions,” says Peter Boulukos, executive chef
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There was a brief lull in John Crean’s office at Broken Sound Country Club, but buzzing filled the silence. “Oh, yes, those are some of our bees,” he says, pointing to the insect-filled frame on the back table. “I wanted to you to see them.” That was in September, when Crean, general manager and chief
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