Tag: local business

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PETTALK: Tight Quarters

I have always been the Kalick family veterinary consultant, regardless of where my family lives. My family who lives in Ohio will always consult with me via the phone when there is a problem, and typically I will tell them they need to see their local veterinarian. Their veterinarian and I have become friends and she sends me all the records, digital x-rays, and bloodwork as soon as she gets them, it saves her a phone call from my aunt asking to send them to me.

One interesting thing that has changed since the pandemic is that my aunt and uncle have become very adept with Facetime and Zoom.

Today’s issue is with Titus, their cat. Titus is a geriatric tabby cat that my aunt thought was depressed because her kids moved out of the house. I would never contradict my aunt, but I think Titus is happy the kids moved out. Titus took back control of the big house, and because the kids took the dog with them, Titus gets to sit in the large bay window watching the world pass by.

However, today my aunt was concerned that Titus had a urinary tract infection because he was urinating in a closet on my uncle’s shoes.

My aunt sat in the room during the Facetime call, switching my view so I could watch Titus sleeping in the window. She wanted me to see the closet that Titus was using as his new litterbox, so she swung the camera around the room so I could see the hall closet. She told me he never used that closet before and now he never wants to leave the room.

Then she walked down the hall with her iPhone because she wanted to show me Titus’s litter box. My aunt, God bless her, talked the entire way from the front room to the bathroom, bouncing her phone the whole time. She got into the bathroom and showed me Titus’ litterbox crammed between the bathroom vanity and the toilet. It looked like it hadn’t ever been used. It. left no room for the cat to move in the box if he ever wanted to use it.

The craziest part of the story was that the bathroom door was closed like Titus could open it with his paws if he needed to.

When I mentioned that the bathroom door was closed and no one was using it, my aunt started to talk about changing the brands of kitty litter or playing music in the house. I even mentioned that if someone is using the bathroom or taking a shower, the door will never be open.

She said that she never thought of that.

Titus’ litterbox was always in the room where he slept, easily accessible, and near his food. I told my aunt that the rule of thumb is that you should have one extra box in the house.

This means: one cat equals two boxes and one of the boxes should be in the front room where he sleeps and spends most of his day.

After she thanked me and was about to hang up, I heard my uncle in the background yelling to my aunt, “What does he think of the new kitten?”

New kitten? My aunt winked at the phone and said it was a topic for another day.

 

By Dr. Glenn Kalick

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PETTALK: Doctors make the worst clients

I recently went to a socially distanced neighborhood block party and met a few people I had never met before. Where I currently live in Jupiter, most of my neighbors are snowbirds and based on the spike in COVID-19 cases in Florida, they may not be coming back anytime soon.

At the party, I met a female neighbor who, after finding out I was a veterinarian, dragged her husband unwillingly out of a group of men who were talking about golf and politics to talk to me.

I am going to call him Dr. Skin because he is a dermatologist and his demeanor got under my skin. Mrs. Skin told him to tell me about Annabella, their 9-year-old boxer, who had increased thirst and urination. Mrs. Skin wanted to take Annabella to the veterinarian, but with the pandemic, she was reluctant to allow Annabella to be seen by her veterinarian while she was forced to stay in the car.

This allowed Dr. Skin the opportunity to act as a veterinarian by searching Google. I asked Dr. Skin how he felt about his clients coming in and comparing his diagnosis to Dr. Google and he said he hated it. I told him that he was doing the same to the veterinary profession.

Dr. Skin told me that he had put increased thirst and urination into the search engine and based on his research, diabetes and kidney disease were the most likely diseases followed by Cushing’s disease and a high salt diet. I nodded my head in agreement that they were definitely high on my list, as well.

So, I asked him what he has done, knowing that he has not called or seen his veterinarian. He told me he obviously wouldn’t start insulin therapy without taking Annabella’s blood sugar but was tempted. He didn’t think Annabella had kidney disease because her urine was very yellow in the morning and he would assume that if she had kidney disease her urine would always be clear in color. Then he abruptly left to get the bag of dog food so I could look at the sodium level.

I told Mrs. Skin that Annabella needs to see her veterinarian. Bloodwork and urine need to be analyzed and Annabella needed to be examined.

She agreed.

Dr. Skin not only brought back the bag of dog food for me to look at but Annabella as well. From ten feet away, I could see that Annabella’s lymph nodes on her neck, chest, and rear legs were swollen.

Annabella is a boxer and boxers are the number one canine cancer breed.

As Dr. Skin was showing me the bag of dog food, I interrupted him and asked if a patient came to him with swollen lymph nodes and abnormal clinical signs, would he take the necessary tests for cancer? He said absolutely and wondered why I had asked. I told them Annabella’s lymph nodes were very enlarged, and her clinical signs were classic for hypercalcemia, secondary to neoplasia.

It was a very hot day and Dr. Skin’s face went from red to pale white in one second. He left abruptly with Annabella and Mrs. Skin. I hoped he was going to the veterinarian.

Follow-up: Annabella had lymphoma and is currently being treated with chemotherapy. I later got a fruit basket from Mrs. Skin, and I would be happy to continue calling her husband Dr. Skin.

Dr. Glenn Kalick

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The Fish Joint offers great seafood in Coconut Creek

The Fish Joint on the corner of Wiles & Lyons roads in Coconut Creek features an all-star menu of your favorite seafood options. They are open for takeout and have plenty of space for socially-distanced dining and outdoor seating.

Quality, fresh fish is the key to any great seafood place. The Fish Joint is no exception. Walking up to the counter, you’ll find fresh catches from local fishermen on display.

The special of the day was the lobster roll. They offer both hot and cold options. I had the hot option, which was a classic roll filled to the brim with delicious lobster meat. The owner, Brian, said they use the highest grade lobster meat for their rolls, and these have been a popular item.

On the menu is another of my favorites, conch fritters. I fell in love with queen conch meat when I was in Turks and Caicos. Queen conch, which used to be found in high quantities in the Florida Keys until the 70s, are often sourced from the Bahamas and Turks and Caicos. The Fish Joint orders large quantities when they are in season, and the fritters provide a delightful crunch.

The seafood platter I ordered consisting of mahi-mahi, diver scallops, and shrimp was delicious and cooked to perfection. The locally sourced mahi-mahi was tender and not dry. The blackened shrimp and scallops had the perfect amount of spices, so as not to overpower the delicate flavors.

All the food came in takeout boxes, because of the new normal. The box is specially designed to allow for steam to escape and minimize humidity and condensation for the trip home. It made it easy to take the leftovers home, with all the food staying fresh until reheated the next day. It’s good to see The Fish Joint taking the extra effort to ensure a great experience for takeout customers.

The menu also contained other items like the crab boil and fish tacos, and for landlubbers, a great burger and grilled cheese. So if you are looking for incredible, local seafood at reasonable prices, check out The Fish Joint, you won’t be disappointed.

 

By Curiously Hungry

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Disinfecting in the age of coronavirus

  • Proper cleaning and disinfection are now more important than ever. COVID-19 has caused people to reevaluate the effectiveness and frequency of their cleaning procedures.

It is important to note that cleaning a surface – simply removing dirt and particles – is not the same as disinfecting it to kill viruses
and bacteria. And while cleaning high-traffic surfaces to remove contaminants and debris is critical, you still need to disinfect those surfaces.

Choosing the right products

The Environmental Protection Agency (EPA) has compiled a list of disinfectant products that have been proved effective against COVID-19, including ready-to-use sprays, concentrates, and wipes. The list (published on www.epa.gov) also provides the contact time that is required to effectively kill viruses.

Selecting the right method

While using effective products is key, it is equally important to follow the proper techniques to thoroughly disinfect both hard and soft surfaces. As a result, many are turning to the use of disinfecting services to ensure the safety of their families and staff as well as their own personal safety. Before hiring a company, there are several factors that you should consider to ensure you are getting the most effective method with proven kill claims.

There are three common types of disinfecting services:

Spray/wipe methods

This standard method utilizes trigger sprays and disinfectant wipes like Lysol, Clorox, and soapy water and vinegar. The EPA advises letting the solution sit and remain wet on surfaces or objects for at least 10 minutes in order to kill 99.9 percent of germs.

This method is labor-intensive, time-consuming, and provides the least consistent coverage. It is also difficult to obtain complete coverage underneath tables, chairs, and shelves and soft surfaces like upholstery, carpets, and drapes.

Misters/fogging

This method involves saturating an area with a fine mist of disinfectant solution that deposits on surfaces based on the direction of spray and the effect of gravity. After treatment, it takes approximately one to two hours for the mist to dissipate and the air in the room to return to breathable levels.

Fogging can be highly effective; however, it is critical that the person performing the service is a trained professional that delivers absolute and even coverage of all surfaces.

Electrostatic

This method applies an electric charge to a solution to create a 3-D wrapping effect. Because the particles in the spray are positively charged, it allows the disinfectant solution to wrap around and evenly coat both hard and soft surfaces for complete coverage from top to bottom. The result is a uniform coating of sanitizer or disinfectant on sprayed objects, including hard-to-reach areas that other methods miss.

Electrostatic sprayers can cover a large area in minutes, and people can enter the room within five to ten minutes after service is completed.

Safety compliance regulations

As businesses re-open their doors, they now have new responsibilities and requirements to ensure they are complying with COVID-19 safety regulations, which includes providing a disinfected and safe environment for employees and customers.

Health and wellness companies like LiveWell 1440 (www.livewell1440.com) in Fort Lauderdale are available to guide business owners through the myriad of safety requirements to make sure they comply with the orders and avoid citations or shutdowns.

Regardless of the method you choose, routine cleaning and disinfecting are a necessary part of reducing the risk of exposure to COVID-19. Using the CDC’s recommended best practices and maintaining safe daily habits will help reduce the risk of exposure to COVID-19 and keep the community safer.

 

By Spiro Edgos

Spiro Edgos is the owner and operator of The Bin Doctor located
in Coral Springs. The Bin Doctor provides commercial and
residential interior disinfecting services as well as dumpster and
bin sanitizing services. Visit bindoctorUSA.com to learn more.

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Los Tacos

Sometimes what is meant as a compliment sounds like anything but. So that there is no confusion, what I am about to say is offered as high praise, given with much respect and admiration not only for this restaurant but also, and perhaps more importantly, to the Mexican-American population, to Mexicans around the world who bring a taste of their homeland to the faraway places they travel, and to the residents of Mexico, a land steeped in history, culture, tradition, and fabulous food creations.

And so I say lovingly, that to call Mexican cuisine, however, prepared, “gourmet” is almost an insult to Mexicans because the very essence of Mexican cooking speaks to hominess, family, friends, sharing, and joy. Gourmet sounds like an affectation. Gourmet sounds highfalutin. Gourmet sounds like a separation of the haves from the have-nots. And, dear friends, Mexican food is the reverse of that. It is the embracing of different tastes, different spices, and herbs, and meats, fowl, and fish made to be enjoyed — not diagnosed. It is meant to be experienced holistically and not separated from the environment, the people at the dining table, or the time of year, day of the week, or occasion.

Los Tacos by Chef Omar ought to be called gourmet without any of the negative connotations attached. The food is quite simply fantastic and quite simply — typically Mexican, in the truest sense.

South Florida has an abundance of fast-food Mexican places, mostly franchises, and I really enjoy them. Though the restaurant names are different, the menus vary very little, and I actually thought that what I was served was the extent of Mexican food. Wow! I was so wrong.

Also, Coral Springs is rapidly becoming a mecca for inter-national foods. Indian, Peruvian, Chinese, Japanese, Italian, American, and now Mexican restaurants dot the commercial strips. It’s great for us, great for the locals and visitors, great for families, and great for me, as I get to sample foods from around the world and I barely have to leave home.

Los Tacos by Chef Omar is a mini-chain – I think Chef Omar now has three. I’m betting he can’t open them fast enough, as his eating public is likely demanding them.

So, why am I so gaga over such a simple formula? It’s how Omar perfected the items and balanced the spices and kept the decor simple but inviting. It is also how he staffs his eateries. On our review night, Vanessa served us. She is fluent in English/Spanish and fluent in each and every item’s ingredients and the expected results of the blends, such as smooth on the palate but warm in the tummy, or hot on the tongue but quickly dissipating to sweet. For the sake of fairness, I must reveal that Vanessa is not Mexican. She is Puerto Rican. I tell you this so you will know that food servers come in all sizes, shapes, and backgrounds. It is up to each one to master the art of serving. Vanessa has succeeded.

I am not going to spend much time discussing the particular dishes, although Omar spends much time preparing them and fine-tuning them. My reasoning is simple: Mexican cooking revolves around using a few ingredients per item and balancing them to achieve the desired result. I don’t enjoy writing about the use of chili peppers offset with a sweet spice or hot sauces balanced with avocado; I’m gambling that you agree. I am gambling that, like me, you want to know if this place is worth going to. It most assuredly is.

What I am hoping you want to answer is this: Is Los Tacos by Chef Omar a place I and my family will enjoy? Yes. Is Los Tacos by Chef Omar a place where the clientele is seeking a fun evening in addition to great food? Yes. Is it bright, clean, and festive? Yes, yes, yes.

Finally, the one thing we all want to be comfortable knowing is that the food is fresh. Omar uses as many locally grown ingredients as are available. He shops daily to assure freshness. His meats are selected for their tenderness, color, complexity, and use (no sense in using breast meat chicken if the recipe calls for wings). Olé!

10299 Royal Palm Boulevard, Coral Springs

754-229-8940

 

by Charles Marcanetti

March 2016

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Little Havana

As a lifelong South Floridian who grew up in Miami, I find that often one Cuban restaurant’s menu is pretty much the same as the next Cuban restaurant’s menu. Mainstays at most include camarones al ajillo (shrimp in garlic sauce), ropa vieja (shredded beef), chicharrón de pollo (chicken chunks marinated in mojo and fried), churrasco (steak), lechón asadá (roast pork), and vaca frita (fried beef). All are delicious – that’s why they are classics – but I must admit it is refreshing to find a new take on an old favorite.

At Little Havana Bar & Grill in Coral Springs, those dishes exist, but owner Jorge Alvarez also has more inventive dishes – often influenced by other Latin cultures. That is what my friends and I discovered while dining there on a recent Friday night.

Dinner / Cena

We started with drinks and piquillo, Spanish tapas that are not always on the menu. A tasty marriage of a roasted red pepper stuffed with bacalao (cod), the appetizer sat in a rich sauce that tasted like lobster bisque. We also had mariquitas, fried plantain chips that were perfectly tender in the center and crispy on the edges. It came with a mojo sauce, which we drizzled on top.

“They are delish,” declared Vida Handelsman of Coral Springs, who was also dining that night with her family. The mariquitas are her preferred way to start a meal at Little Havana. She said she prefers Alvarez’s place to the other Latin restaurants in the neighborhood that serve Cuban food. “They don’t specialize in Cuban as they do here. The Latin flair here is so authentic, I feel like I’m on vacation.” Her husband, Kenny, who works in Hialeah, said the food at Little Havana is as faithful to the original cuisine as any of his regular Cuban lunch spots.

Alvarez, a 14-year resident of Parkland, grew up in the restaurant business. Twenty-seven years ago, his parents opened Little Havana restaurant in North Miami, followed by another one in Deerfield Beach four years later. In May of this year, Alvarez and his wife, Michelle, opened the newest Little Havana on the corner of Coral Ridge Drive and Holmberg Road. Open seven days a week, from 11:30 am to 10 pm, the community welcomed it with open arms, and the restaurant is packed daily.

One of the more unusual dishes is lechón tamarindo, pork topped with a sweet and slightly sour sauce made from sweet red peppers and tamarind fruit. On its own, the tropical tamarind can be so tart it is almost inedible unless cooked or rolled in sugar. At Little Havana, the popularity of this dish hatched pollo tamarindo, the chicken version that my dining companion, Rachel, described as “tender with a fantastic sauce.”

For Rachel, the farther a culinary concoction strays from the beaten path, the bigger the smile on her face. She often finds chicken uninspiring, but not this time. “I love finding authentic cuisine cooked in a way I have never tried before,” she said. “That was the dish on the menu that spoke to me.”

Perhaps because they represent comfort food, I chose the hearty chicken soup and the tender Little Havana steak, pounded thin, then grilled and served with chimichurri sauce. My friend, Sara, chose the Relleno, a piece of haddock stuffed with tender bites of shrimp and mingled with a creamy seafood sauce. It didn’t disappoint (her, or any of us.)

There are a couple of choices on Little Havana’s parrillada (grilled) menu, both intended for two people – or in our case, it was enough for three. The first one has chicken, beef, and pork smothered in onions and chorizo (Spanish sausage). The second option has roast pork, lamb shank, ropa vieja (which got its name because the shredded meat in this classic dish resembles “old rags”), grilled chicken steak, and Little Havana steak. Bring your appetite and invite your meat-loving friends if you plan to order this. All of the meats were perfectly grilled, moist, and hearty.

For health-conscious diners, who think they need to limit Cuban food to an occasional calorie splurge, Little Havana’s manager Jorge Fuentes has you covered. He suggests salmon (not on the menu but always available), grilled snapper filet, or Pescado Diana, haddock baked with tomato, onion, garlic, and capers, then toasted under a broiler. Vegetables and salads can be substituted as a side instead of the standard rice and beans.

Drinks / Bebidas

Little Havana serves wine and beer, but Alvarez says the most popular drink is the mojito (which also comes in pineapple, mango, and guava flavors). It is strong and refreshing, but my favorite was the robust sangria… flavorful and sweet. There is also a mojito martini.

Happy hour is from 4-7 pm every day, which means you can celebrate the end of the day with $6 mojitos and sangria, and $4 beers. Furthermore, you don’t have to sit at the bar to enjoy these specials – happy hour includes the whole restaurant. Monday’s happy hour is actually a “happy day,” when drink specials are available all day long. Two favorites come out twice a week: paella is served all day on Fridays and arroz con pollo is available all day on Tuesdays.

There is some form of live music Thursday through Sunday from 6-10 pm. A singer crooned Spanish language tunes to a packed house on Friday night when we dined. Alvarez said this is a typical Friday night crowd including large parties, families, and couples.

Dessert / Postre

Save room for dessert… we tried three, proclaiming our favorites to be the creamy flan and crema catalana flambé, the Spanish version of crème brulee. Aside from the name, catalana flambé is very close in taste, texture, and appearance to its French cousin. Flame-kissed, the sugar fused on top and cracked under my fork. Once in my mouth, those crunchy bits wedged themselves in the crevices of my delighted molars. The tres leches cake was moist, dense, and very sweet. Of course, if you have a sweet tooth like me, I encourage you to be the judge. So take your pick, or better yet, try them all.

 

by Linda Brockman

November 2018

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Organize Your Occasion

Planning a wedding is a joyous and special time in life, but it can be stressful to keep all of the details of your wedding in order.

Vendors, guest lists, gifts, and thank you notes are a few that need to be organized with meticulous care, and in turn, require you to have that knack for detail to keep you on track.

Here are a few organizational tips to make this process easier…

There are some great online tools and apps that can keep your lists organized. I recommend WeddingHappy for staying on track with tasks and AllSeated for visualizing seating charts and venue layouts. You can even organize your entire wedding on Trello, and get a little help writing your thank notes on Postable.

If you are not into using digital tools, old school methods of keeping hand-written lists will work just as well. Use a notebook that has pockets, and dedicate several tabs for each category – vendors, gifts, guest lists, etc. and take copious notes! Make sure to include all of the details like costs, vendor proposals with the scopes of work, and all additional specifics that are pertinent.

To avoid getting endless emails and text messages from guests, use a simple wedding website where they can check out your wedding details. Include important information for your wedding like dates, times, locations, dress codes, registries, transportation and lodging, and a day-of itinerary. Everything that appears on the invitations should be present on the welcome page of the website.

If you do decide to work with a professional planner or coordinator, a traditional wedding etiquette and guidebook (such as The Wedding Book) is an excellent source of information and expert advice, including tips, tricks, and examples of useful timelines and checklists.

This will help you visualize and prioritize your goals without being overwhelmed with all your wedding details all at once.

Try and enjoy your wedding process as much as possible! The tools mentioned above will assist you every step of the way and help
to make your special day an even greater success.

By Lisa Haubenstock

Lisa Haubenstock is a Professional Organizer and owner of LisaTheOrganizer, LLC. A Home Organizing and Relocation Company serving Broward, Miami-Dade, and Palm Beach counties. She is a member of the National Association of Productivity & Organizing Professionals (NAPO). She holds certificates in household management & residential organizing. You can contact Lisa at lisa@lisatheorganizer.com.

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The workforce behind the dress

Marriage isn’t a ring worn or a paper signed. It’s not something endured, but savored. While people spend months, even years, planning every detail of the big day, there isn’t anything that could have prepared them for the coronavirus pandemic. Some couples had to cancel or delay because of coronavirus concerns, many still proceeding with smaller gatherings or virtual weddings for now. Designers and bridal shops that cater to these major life events are doing what they do best, offering creative solutions to unexpected circumstances. Alexander Couture Bridal in Pompano Beach and Susan Rose in Coral Springs are both open and working to accommodate their clients.

David Ramcharan, who has worked as a designer at The
Art Institute and an event planner, is continuing the 30-year tradition at Alexander Couture Bridal of providing his clients with the right dress for their event. “About 60 hours can go into a single wedding dress,” said Ramcharan. “It can take five to six months to be ordered in, but I’m still getting brides to come in and have that feeling of getting their dream dress.”

Susan Rose does not offer wedding dresses, but focuses
on fashion for other major life events – quinceañeras, sweet sixteen parties, bat-mitzvahs; along with dresses for your backyard wedding these days. She is seeing a mix of reactions from her clients, many forging ahead with their events, but with smaller groups, and many with virtual components to connect with loved ones not able to travel.

Both Susan Rose and Alexander Couture Bridal are minimizing risk
to their clients by seeing clients via appointments and following all social distancing and mask rules. Fashion is an in-person collaborative experience to try on a dress and customize, if required. To ensure her client’s safety, Rae Ann, owner of Susan Rose, shared that all dresses get sanitized after being tried on, and her two-hour appointment slots give the staff time to disinfect after each visit.

Ramcharan says, “We’re still taking safety precautions in the store like wearing masks, gloves, washing hands, and being mindful. Brides are still allowed to try on gowns because I want it to be as personal as possible. Regardless of what’s happening, my goal is not to take away from the experience that other brides have had in the past before the pandemic.”

At Alexander Couture Bridal, “we have a lot of dresses I create, and
we also have for the curvier girl. I give them a wish list for the design process, they tell me what they want, we do alterations, and if I’m putting my name on something it has to show I did them right. So even with the pandemic and a lot of things having changed, productions, styles, and fabric choices, are still going well.”

“The pandemic has also changed the way people shop for wedding dresses,” said Ramcharan. “A lot of brides are now also shopping for dresses online.”

The coronavirus outbreak has caused worry across the wedding industry. Postponements and cancellations have forced couples, bridal shops, and vendors to get creative. Most boutiques are doing virtual try-on’s however, Ramcharan believes the brides are limiting their experience by not getting the proper style, fabrics, or measurements when purchasing online.

“We give them a tour, suggestions for styles, fit, designs, and really help to make it a one-one-experience that you just can’t get when online,” said Ramcharan. “It can change the entire way it fits, and a dress often takes multiple appointments to find one that’s a suitable dress. Followed by several fittings over the course that can take up to several months.”

Ramcharan does believe the sector is anticipated to recover gradually after COVID-19 related restrictions are lifted. However, the recovery of the sector will depend on people feeling safe enough to hold a large gathering.

Many will likely downsize to smaller gatherings, or postpone the ceremonies until the pandemic fully subsides. Engaged couples who are planning to get married in the near future could postpone the ceremony to further save up for the occasion too.

Speaking of a recent wedding, “[The bride] said this was the wedding [she] really wanted and better than what we originally had planned,” said Ramcharan. “We were also able to do live streams with 300 guests when she would have originally had fifty. Even a lot of men were into it, and it all came out so beautiful and perfect.”

Pandemic or not, life still goes on, and many in the communities are finding creative ways to celebrate important life events. So if you are starting to plan your event, reach out to these two local businesses, they will be happy to give advice and share their experiences.

 

Contact information:

  • Alexander Couture Bridal, 878 SW 10th Avenue, Suite #8, Pompano Beach, FL, (954) 943-7768
  • Susan Rose, 9829 W Sample Rd, Coral Springs, FL 33065, (954) 472-2120

 

By Nile Fortner

Photography by Gabriella Melo/@melometer

Additional contributions by Li Pan

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Spas and more offer COVID-safe pampering

During stressful times, we are always told to make time for ourselves, to give ourselves a break, to get some “me” time, so we don’t burn out. During COVID-19, if you’re homebound but live alone, that’s one thing, but if you live with your family? Alone time is a tall order.

Luckily there are many options for those who are looking for some pampering in a safe environment within Parkland, Coral Springs, and the surrounding cities. Salons, spas and medical spas have reopened in Broward and Palm Beach counties, and following Florida State Executive Order 20-120 “must manage the capacity of the premises based on an appointment-only schedule” up to 50 percent capacity.

Places “must allow at least 15 minutes between the conclusion of an appointment and the beginning of the next appointment for proper disinfecting practices,” the order mandates.

“Barbershops and salons should take necessary action to limit gatherings in waiting areas prior to and following appointments to the extent necessary to promote appropriate social distancing,” the order continues.

Establishments “are encouraged to adopt means of limiting patrons waiting for appointments, such as calling patrons from a waiting vehicle or outdoor waiting area once an available service station is cleaned, prepared, and ready for service of the next patron.”

Nina Presman is the owner and founder of Anti-Aging Center of Boca, which specializes in non-surgical body sculpting and anti- aging services. She only schedules one appointment between her two treatment rooms to meet the capacity guidelines.

“We want people to feel safe, that’s the most important thing.” Plus, she mentions, clients will receive more individualized attention this way.

Lisa Morrison and her sister, Susan Levine, are the owners of Salon Mia Bella, a full-service beauty salon and blow-dry bar in Coral Springs. The salon opened March 4 and closed March 20 because of COVID-19. They reopened May 18.

Lisa’s main focus has been on keeping customers and her staff safe and healthy. Your temperature is taken upon your arrival, and everyone is expected to wear a mask. They’ve removed their refreshments from the waiting area, as waiting areas aren’t recommended, and they aren’t allowing visitors in, only the client for their scheduled appointment.

They have an esthetician on call, but she has her own separate room for waxing and facials, which is also thoroughly cleaned and disinfected after every appointment. For manicures and pedicures, the nail technician is behind a plexiglass shield and the service is performed separately from the hair stations.

Whatever needs fixing after months of isolation, or do-it-yourself attempts (Cutting your own bangs?), don’t be afraid to make an appointment. You’ll be well taken care of.

Valentina Shtefan, owner of Hello Gorgeous Medical Spa in Coconut Creek has also taken additional steps on top of the guidelines. The furniture is covered with plastic, which can be easily sanitized after every appointment.

As the medspa offers wrinkle relaxers, facial fillers, and micro needling, along with regular skincare treatments, they have added precautions surrounding their injectors. Before the appointment, patients are asked if they are experiencing any symptoms or if they’ve been in contact with anyone who has been sick.

Shtefan recommends patients come in early to fill out the COVID- 19 questionnaire. They even supply a disposable pen, so no two patients use the same one, and sanitize the clipboards. They have a plastic shield protecting the front desk, and the gowns they wear can be disinfected. Everyone, of course, wears masks. Shtefan has even added COVID-19 antibody testing to their offerings. The quick finger prick test is 95% accurate and takes approximately 10 minutes.

It seems like a contradiction that we need to force ourselves to relax and take time to look after ourselves, but this is what is recommended for our short and long term mental and physical health, especially now. Be good to yourselves and stay safe while doing it.

By Sheryl Dunn

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Fra Diavolo

Just south of the University/Commercial intersection on the east side of the road is a restaurant that advertises its quality right on the marquee. The sign says Fra Diavolo with four large stars. That sign is an understatement in a marvelously understated masterpiece of an elegant restaurant.

Fra Diavolo is located at 5444 N. University Dr. in Lauderhill (954-746-3132). It is adorably decorated in what can only be described as a “very European motif,” subtle, warm, and inviting so that customers linger for more than a little while.

It’s relatively small, seating roughly eighty people. That is what gives it the intimacy so sorely lacking in most South Florida eateries. Yet, the tables aren’t crowded close to each other to get as many customers as fire codes allow. The restaurant maintains balance and caters to the discerning palate. You would imagine, and with some obvious justification, that the restaurant would make up for the small number of seats with exorbitant prices. If you did, like me, you’d be absolutely wrong. The prices are embarrassingly low for what you receive.

It has been at the same location and under the same ownership for nineteen years. Carol Oliveros rarely takes credit for creating this eatery. She points to her partners and chefs and wait staff as the backbone of the operation. They are clearly critical for their success.

But let’s give credit where credit is due. Carol puts in seven-day weeks (even though the restaurant is closed on Mondays, Carol still has the cleaning, ordering, preparing, and shopping, among other tasks). The result of her care is a smoothly running, effortless to-watch, perfection of an ultra-high quality dining experience – night in and night out.

Please believe me when I say that I am not searching for my favorite adjectives just to show off my command of the language. I am trying, with my limited ability, to get you all to try this place once on my say-so. You will become a customer.

To create the wonderful dishes takes time and Fra Diavolo lets its customers know from the outset so that there is no misunderstanding. Menus state: “Every day at Fra Diavolo, meals are prepared fresh to order. It takes at least 20 to 35 minutes to prepare your entree, so please be patient and enjoy some wine or select from our delicious antipasti.”

No South Florida hustle. No “get ‘em in, get ’em out” attitude. It is just a plain and simple exquisite dining adventure revolving around the recipes of southern Italy, occasionally tempered with northern Italy variations.

I’ve told you about Carol, so let me mention her even more modest husband, Raul Oliveros. He has been cooking for South Florida diners for the past 28 years from Key West to Orlando. He learned the art of cooking by working with several professional European chefs in New York. He started as a dishwasher and worked himself up to a four-star chef. Raul liked the story of Fra Diavolo so much that he decided to name his restaurant after the legendary character (the story is reprinted on its web site: www. fradiavolorestaurant.com). Raul retired (likely exhausted) in 2003.

Finally and clearly not least, the third partner and now head chef is Diego Cruz, who has been cooking in South Florida since 1985. In 1999, after working for Raul at another location for eight years, Diego moved to Fra Diavolo. When Raul retired in 2003, Diego became the head chef.

Our waiter for the evening and, I may add, an extraordinary professional, was Alain. We had fun speaking French in this Italian fantasyland. In whatever language, the foods he served us transcended borders, cultures, apprehensions, and all previous experiences. If you are a Barolo aficionado, Fra Diavolo has Fontanafredda, which is, to this critic, the finest wine for this style anywhere in the world. While this is a more expensive wine, Fra Diavolo has wines for every taste and every price point.

We began with cappe di funghi, which are stuffed mushroom caps with seafood. They were decadent – sweet, moist, flavorful, and almost impossible to stop eating. We followed these appetizers with yet more appetizers (why not?), including clams casino baked with pimento, capers, prosciutto, and also clams oregante, which are baked in olive oil, oregano, and bread crumbs. Another appetizer we devoured was mozzarella caprese for two, which is big enough for three or four.

I was “forced” to move on to our main courses and chose to experience genuine (as in NOT a patty) veal forestiera, which is prepared with baby artichoke hearts, mushrooms, lemon, butter, and white wine sauce. We also had veal sorrentina served with eggplant, prosciutto, mozzarella, herbs, white wine, demi-glace sauce, and a touch of marinara. Each of these magnificent dishes was the tenderest of tender veal selections, and while I always hope the baby cows were raised humanely, I review the dishes for my readers who have no objection. If readers have no objection, this is the veal for you.

If you regularly read this column, you know I don’t like chicken breast. In fact, I don’t like white meat in general. My guests sampled the chicken cacciatore prepared with mushrooms, tomatoes, peppers, onions, and garlic.

How could I review Fra Diavolo and not sample shrimp Fra Diavolo? Here it is the sweetest, moistest shrimp available on the daily market and garnished with mussels and clams, basil, garlic, and marinara sauce, hot or mild. Certainly, this dish is worthy to carry the restaurant’s name.

Lastly, DESSERT! Have each one — PLEASE.

 

Carol bakes everything on the premises and, if she wrote a dessert recipe book, it would be a best seller for decades to come. Do NOT miss dessert. The menu includes Carol’s whiskey cake, cannoli, spumoni, and Italian cheesecake, among other offerings.

Fra Diavolo is my newest frequent Italian restaurant. It is sure to be yours as well.

BY Charles Marcanetti

June 2011

Posted on

Keeping a safe roof over your head

 

Unless it’s leaking, a roof is typically a portion of a home that is out of sight and out of mind. Maintaining a roof is important, but homeowners sometimes do not take into consideration that they can, themselves, be causing damage to the roof. Avoiding the behaviors listed below will not only reduce the number
of leaks on your roof but will extend and protect the integrity of the roof for many more years.

Pressure washing your roof will make your homeowners association happy but will cause unnecessary stress and, often damage to the roof. A pressure washer forces a stream of water that often reaches a speed of 243 mph. This pressure will decrease the longevity and life expectancy of roofing materials up to three times more than their actual life span.

Walking on the roof usually causes tiles to crack or break, often leading to additional costs after an annual pressure washing. A better solution is to treat the roof with preventative products known as Roof-A-Cide or Spotless Roof Solutions after pressure washing to avoid future pressure washing damage. These products are applied using a very light spray every two years, which will eliminate the need for pressure cleaning ever again. For new roofs, the products can be applied one year after a new roof is installed so that pressure washing is never needed.

If someone is not trained to walk on a roof, they shouldn’t be on the roof at all. From air conditioning companies to roofing contractors, many people may need to walk on the roof to provide estimates for repairs or to diagnose a problem. Limiting the number of people walking on the roof will reduce the amount of damage the roof sustains and, ultimately, prevent any damage from occurring in the first place. A homeowner who gets ten estimates for a repair is actually causing more damage by tradespeople walking on the roof.

If the roof is older, it tends to have a brittle underlayment. In this frail condition, the underlayment allows leaks to occur due to water damage from storms, pressure cleaning, or even a simple rainfall. Once a leak begins, the potential for other structures to become damaged increases significantly. It is not uncommon to see
a roof leak that has spread to damage nearby fascia, trusses, and soffits.

A roof leak can sometimes be seen on the interior of a home and appear as a ceiling stain, down the wall, or through a light fixture. Allowing a leak to go unrepaired for any length of time causes many other costly repairs that would have otherwise been avoided if it was promptly repaired. It is recommended to have a roof leak taken care of as soon as there are signs of a leak to ensure any future damage is mitigated.

Who doesn’t love to have their house decked out for the holidays? Most people do, but homeowners often do not think about the damage they are causing to their roofs when hanging holiday lights. Attaching the lights incorrectly or with the wrong fasteners can cause unintended harm to the roof. Hire a professional
who is trained to walk on the roof and understands how to fasten lights without causing damage.

Keeping foliage away from the roof and fascia is an excellent way to extend the roof’s life and keep costs down. Overhanging trees have leaves that hang, or touch, the roof which keeps moisture on the roof instead of away from it. The moisture causes damage to the roof covering and often deteriorates the underlayment and roof sheathing. The leaves from the trees also clog the gutters, which make the water back up onto the roof. This causes fascia damage and, above that, often roof leaks.

Tamara Chase is the owner of Chase Roofing and Shine of Fort Lauderdale.

By Tamara Chase

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