Young Coral Springs golfer already a veteran

A veteran player on South Florida’s golf courses and winner of an impressive array of trophies and honors, including Gold Coast Golf Association’s 2020 Player of the Year award, Elijah Ritchie says the game still has a lot to teach him.

And at just 11 years old, the Coral Springs sixth-grader already has the skills, focus, and work ethic to meet the challenges.

Among his most recent tests? On a recent weekend outing at Crandon Golf Course, competing in a U.S. Kids Golf tournament in what was only his fourth time playing a full 18 holes, Ritchie had to come to grips with what to do about lunch.

“I was hungry, but mostly I was thirsty,” Ritchie said after that Saturday’s brutally hot and humid round in Key Biscayne, where hesat in fifth place after Round 1.

His dad, Jeremiah Ritchie, said he keeps Pedialyte handy for Elijah during tournament play. Over a 9-hole round, that’s enough to keep his son hydrated and strong both physically and mentally.

Elijah Ritchie, at five years old, carries his bag at City of Lauderhill Golf Course, where he was part of the city’s Fore Life youth golf program.

Ritchie started playing golf at four years old. His dad, a veteran coach who has worked with many area youth teams, said he got Elijah some lessons “so we could have something to do as a family, something to do when I get older.”

Elijah, it turned out, had something of a knack for golf.

“He’s so resilient and very focused,” Jeremiah Ritchie said.

Ritchie enrolled Elijah in a local youth golf program in Lauderhill, Fore Life, founded and run by Paula Pearson-Tucker, the city’s lead golf pro and an LPGA Teaching and Club Professional.

“I think I learned as much about the game from Coach Tucker as Elijah did,” Jeremiah Ritchie said.

Youth golf in South Florida can be a dizzying sprint across three counties as kids play as part of numerous leagues and loosely affiliated teams. Elijah currently is among the 18 11-year-olds playing for a Boca Raton Local Tour team that also features Charlie Woods, Tiger Woods’ son.

Boca Local, affiliated with U.S. Kids Golf, plays a six-tournament schedule from Sept. 19 through Oct. 25. Elijah also plays Junior Golf Association of Broward County tournaments, competing against kids as old as 14. He captured his first JGA tourney win at age 10 and since then has finished in the top three six times, with two victories — one of them in the three-day JGA Championship. He finished the JGA’s most recent season, from June 22 through July 27, atop the Boys B division, making him eligible to move up to Division A next season.

Of Gold Coast Golf Association’s nine- tournament schedule, which opens in September and runs through the next August, Elijah came away with three wins, four runner-up finishes, and one third-place finish in the Boys 9-10 division.

Elijah Ritchie, at age six, asleep after winning third place at the 2015 Junior Golf Association of Broward County tournament.

“It was a long season,” Elijah told the Sun Sentinel’s Gary Curreri after winning Player of the Year. The honor, he said, “didn’t really surprise me because I trained for it. I had it in my head when I was practicing.”

Elijah practices at least two hours a day, whether at Coral Springs Country Club’s course, Osprey Point Golf Course in Boca, or at home, in the backyard.

“He’s surprisingly disciplined, and already has a good work ethic,” his dad says, explaining Elijah gets in strength training in the morning before school, then is ready to hit the links after his classwork is done in the afternoon.

What Elijah loves most about the game is shaping his shots, and drawing and fading his shots. But after the rainout in Key Biscayne, he was perfectly zeroed in and content to get right with putting, getting to Coral Springs CC’s practice green in the afternoon that Sunday and playing the greens on the first few holes until the skies began to purple and the groundskeeper rousted everyone still on the course out.

“We don’t know how far he’ll go (with golf),” his dad said. “But for right now, he loves the game. He’s pretty good, and is still hungry to learn more.”

Food trucks on the move again

While food truck festivals may be temporarily out of fashion due to the pandemic, many local trucks have regrouped, revamped, and are re-energized.

While restaurants were shuttered during Phase I and partially shuttered during Phase II here in Florida, the nature of food trucks allows them more flexibility tocontinue operating.

Rob Adler, (aka “The Weekend Concierge”) and founder of the websites Weekendbroward.com and FoodTrucksFortLauderdale. com promotes live music and local events with food trucks.

He says, “Food trucks are micro-businesses that are easy to start up, but have presented a challenge during the pandemic. There are still business opportunities in catering events or in “on-consignment,” but these can be economically risky because you don’t know how much food to purchase in advance.”

“Food trucks should be your mobile ad for a catering business or restaurant,” he says. “You need to be creative and make the right connections. Very few trucks can survive with only weekend events.”

“You can’t just park on the corner and think people will flock to your truck,” he says, noting that before the pandemic hit, 500 food trucks were registered between Miami and West Palm Beach. “You have to be a hustler.”

According to a recent economic census, 5,970 food trucks were operating nationwide in 2018, nearly double the 3,281 in 2013. The average sales per food truck establishment was $226,291, with average sales per employee at $86,212.

Along with California and Texas, Florida was in the top three in food truck sales in 2017 registering $98.3 million.

With numbers like this, it’s no wonder that buying, owning, and running a food truck is an appealing prospect to many.

Transplanted New Yorkers Peggie Ann Blain and her financé Bruno Maxino (aka Chef Max) have been running Bruno’s Catering Food Truck in the tri-county area for the past eight years.

Adler is their agent and Blain says, “Rob is a well-loved guy and very popular with the food truck set. He has a heart of gold and we all love and respect him.”

With an eclectic menu, “international meets New York flair,” it’s a selection anyone from any walk of life can taste and enjoy, says Blain.

Their signature dish is one Chef Max created – a griot burrito, combining flavors both from Haiti and Mexico with pulled pork, slaw vinaigrette, and black rice drizzled with a homemade 15-way honey mustard BBQ sauce.

In 2018 they won an award for the best food truck at the iHeartRadio awards for serving the freshest “eats on the streets.”

As part of their reinvention, Blain and Maxino plan to open a brick and mortar location on NE 13th St. in downtown Ft. Lauderdale.

They have provided catering to many essential hospital workers during the pandemic, including at Broward Health Medical Center and JFK Hospital in West Palm Beach.

Likewise, Coconut Creek residents Daniella and Michael Jaimes are first-time food truck operators. Owners of American Limo, they had the opportunity to branch out and purchase a new food truck and planned to start their Burger Town operations in mid-October.

While their specialty is Colombian burgers made with a pineapple sauce, onion, bacon, and a variety of dipping sauces, they will offer regular American-style cheese and bacon burgers as well as hot dogs and quesadillas.

Another specialty is their Colombian sweet corn, known as maicito, served with mozzarella cheese, potato sticks, and sauces.

“We will start with the basics and branch out from there,” says Danielle Jaimes.

Another husband and wife food truck team is the Mediterranean-themed Tornado Food owned by Natalia Navarro, a former medical office manager originally from Argentina and her husband Achraf Zariat, a former fl ight attendant for Tunisair.

The two met and married locally and decided to launch a business together.

“We wanted to be entrepreneurs,” says Navarro. “We had a restaurant in Miami that we closed due to the pandemic.”

With some financial assistance and $3,000, they were able to start their first food truck selling a tornado potato – a spiral cut potato on a stick fried to a golden brown and fully loaded with cheese sauce, bacon, etc.

Chef Max

Their specialty is the home-made potato along with lamb, chicken, or shrimp gyros. They make all their sauces, including hummus and tzatziki sauce.

They also operate a second truck offering mostly American style food, including Aloha hotdogs (hotdogs topped with pineapple, red onions, jalapeño, and a sweet ansour sauce), Tornado Mac & Cheese, and shredded beef sandwiches.

Pre-pandemic, they’ve traveled throughout the state to many events, including the NASCAR event in Homestead, Balloon Festivals such as the hot air glowing balloon festival in Orlando, Car and Coffee in West Palm Beach, and the Facetime. Lauderdale Air Show.

However, what Navarro says really draws the crowds is their “Dragon Breath,” a 16 oz. cup of giant fruity puffs, blasted with liquid nitrogen and covered in chocolate syrup, a favorite for kids who can blow out dragon breath, which sells for $10.

“The kids love it,” says Navarro. “Sometimes there are more than 50 kids in line, with no end in sight.”

“Food trucks are no longer a novelty,” says Navarro. “We’re two hard-working immigrants trying to make a living and doing our best. It’s a lot of work, but we’re happy.”