Lindsay Autry /photo courtesy BravoTV.com

Michelle Bernstein announced she’d be leaving the boutiquey Palm Beach hotel, The Omphoy at month’s end. The James Beard Award winner’s MB at the Omphoy was one of three restaurants (Michy’s, Sr. Martinez and Crumb on Parchment in Miami) she was operating with spouse-partner David Martinez. Chef Lindsay Autry, currently on Bravo TV’s Top Chef show as one of the final cheftestants, has allegedly already left. Official word from her publicist is: “she’s taking a little break.” But a gossip site has Twitter lit up with its report that Omphoy owner-billionaire and former Senate hopeful Jeff Greene, currently living at with his family at the hotel, caused the exodus. According to Jose Lambiet’s report, it was by treating the workers from the restaurant and spa – who are outside contractors – “like his own domestic staff.”

Dean Max announced earlier this month he’s severing ties with the Marriott on Singer Island at his 3800 Ocean. The chef from 3030 Ocean in Ft. Lauderdale says it didn’t work out with a hotel staff that’s running a breakfast and lunch service from the same kitchen where he’s trying to operate a high-end dinner restaurant. “I wish them well,” Max said. The oceanside location in the former Resort hotel on Singer Island is problematic – his upscale diners, many from Palm Beach, wouldn’t drive that far. “It’s a tough location,” he said, but he thought it could be overcome, saying at opening that it could be a success “once they get to know me and my food.” He leaves melancholy. “I’m sad it didn’t work out – this is where I grew up.”

Roy Villacrusis

Roy Villacrusis has dropped his partnership with Rodney Mayo’s group who brought him in to design Kapow! Noodle Bar’s menu. According to Villacrusis, former chef/owner of Kubo in North Palm Beach, his hands-on eclectic Asiatic menu didn’t fit with what they want to do at the Mizner Park restaurant in Boca. “The concept was too confusing,” he said. “I’m taking my name off the partnership and (will) move on.” Going forward, he said, “I have a couple of things on the back burner, but I am being a bit more cautious now, making sure it’s the concept/food I want to do and they (partners) are sincere and willing to back it up.”

Glen Manfra, of Palm Beach’s Amici and Bice fame – and once with Vic and Angelo’s, cheffed SpoonFed in Delray for only a few months before deciding it wasn’t working with the current owner, AMG Restaurants. He says he wished they had trusted his experience more; he liked his team and especially the concept of serving breakfast, lunch and dinner at the Atlantic Avenue spot.  Other opportunities have already come up, he said; he’s looking outside the area as well as locally.

Erin Flagherty, director of the Lake Park Community Garden in the garden /photo by Jan Norris

Parents and grandparents: Here’s a chance to let your kids get down and dirty in an educational setting that’s fun. It’s the Children’s Gardening Club, and it meets Saturday from 9 to 10:30 in Lake Park’s Community Garden.

The program will teach them all about dirt – why it’s important to have good dirt to grow in, how to compost, water, start seeds, transplant, and how to ID bugs.

Kids get to see food plants, harvest some that are fruiting, and help plant new vegetables.

It’s free and open to all. Families can buy a garden plot for planting their own garden for $20.

Lake Park Children’s Garden Club

• Saturday, 9 a.m. to 10:30 (or later)
• Lake Park Community Garden, 725 Foresteria Dr., Lake Park
• More info: 561-252-7179 or seedsofhopecommunitygarden.orgkidgarden

The women of St. Mark's Philoptohos roll koulouria, a treat at the Greek Festival, 2010

The 2012 Greek festival, “Passport to Greece” is slated for this weekend at St. Mark Greek Orthodox Church in Boca Raton. A celebration of all things Greek, visitors can look forward to eating Greek specialties such as spanakopita, moussaka, and pastries and cookies like koulouria, finikia and kourabeides.

I wrote about the volunteers who make the cookies last year – it was great fun to join these women who carry on their cultural traditions.

Also at the festival, dancers and musicians will perform, there are lectures about church history and culture, along with tours of the church, and activities for kids and adults alike. Over three nights, it’s one of the largest annual fests in the area.

St. Mark’s Greek Festival, “Passport to Greece”

• Where: St. Mark Greek Orthodox Church, 2100 N.E. 51st. St. (Yamato Road), Boca Raton
• When: Jan. 19-22; Thursday, 4-9 p.m.; Friday-Saturday, 11 a.m.-11 p.m.; Sunday, noon-7 p.m.
• What: Traditional Greek dancers perform, church tours with culture lectures, food booths, activities for kids, merchandise sold.
• Tickets: $5, adults; children under 12 free; food sold separately.
• Parking: Available at Boca Corporate Center, Parking Lot K east of Military Trail, and Patch Reef Park at 2000 Yamato Road. The church runs shuttle buses to these parking areas. See the website for maps and directions.
• Information: Church phone 561-994-4722; online, www.saintmarkboca.net/festival/ – a discount coupon is available on site.

Kapow! Noodle Bar in Boca Raton

Rounding out our week of notices about restaurants opening soon and those already opened, here are others in Palm Beach County and a couple of notables in Dade County as well.

The Rusty Pelican, 3201 Rickenbacker Causeway, Key Biscayne; 305-361-3818; rustypelican.com

A dining icon on the water in Key Biscayne for four decades, the Rusty Pelican recently underwent a $7 million renovation. Chef Michael Gilligan, formerly of Solea, turns out small plates and favorite seafood and steak dishes. Full bar and private rooms for parties. Open for lunch and dinner daily; bar open after midnight.

Pubbelly, 1418 29th St., Miami Beach; 305-532-7555, pubbelly.com

France meets Asia at this hot, casual small-plates pub in off-beach South Beach. Housemade sausages, kimchee, raw bar, charcuterie plates, wines and sakes and craft beers. Dinner only, Tuesday-Sunday, closed Monday.

Harry's Pizzeria (Miami) white bean and escarole soup

Harry’s Pizzeria, 3918 N. Miami Ave. (in the Design district), Miami; 786-275-4963, harryspizzeria.tumblr.com

Spicy collards and pork pizza, anyone? Michael Schwartz, of the nearby Michael’s Genuine, is behind this casual pizzeria/casual hole in the wall, serving non-standard pies such as leek and potato or shortrib with caramelized onion and aged Gruyere, or any number of soups and salads. (Save room for zeppole for dessert!). Lunch and dinner daily; take-out available. No reservations.

Kapow! Noodle Bar, 431 Plaza Real, Boca Raton; 561-347-7322; kapownoodlebar.com

Chef Roy Villacrusis turns out his unique style of Asian inspired dishes that qualify as exotic pub fare. Crab and cheese stuffed shishitou peppers, grilled beef tongue, crispy chicken skin, pork belly steamed buns, red curry-coconut milk noodles and entrees (skirt steak, fried whole snapper) fill the menu. Open for dinner daily; late nights Friday and Saturday.

Chef Angelo Elia of D'Angelo's Trattoria, Delray Beach

D’Angelo’s Trattoria, 9 S.E. 7th Ave., Delray Beach; 561-330-1237

Restaurateur Angelo Elia returns to his roots with this trattoria in an old house restored with modern touches. Pastas include housemade buccatini with wild boar ragu, spaghetti with white anchovies, wood-fire grilled fish, and baby porcetta cooked in the wood-fired oven. A gelato and pastry shop is coming soon alongside the restaurant. Open for dinner daily; reservations accepted.

Breathe Restaurant and Ultra Lounge, 401 W. Atlantic Ave., Delray Beach; 561-330-4526; breatheindelray.com

Mediterranean-fusion restaurant and club joins the Atlantic Avenue crowd in a modern space.

Key Lime desserts from Cake Garden

Cake Garden and Tea, 1790 N. Congress Ave., Boynton Beach; 561-523-7595; cakegardenandtea.com

Individual desserts, pastries, cupcakes, cookies, and special occasion cakes to order from pastry chef David Evans and wife Nicole. Opening soon; hours to be from 10 a.m. daily through dinner hours.

Bistro Bistro Bakery and Cafe, 506 Northwood Road, West Palm Beach; 561-228-1081; bistrobistrotogo.com

French and Canadian owners turn out authentic croissant, sandwiches, salads, quiche, cheese plates and commercial gourmet items at this take-out counter in Northwood Village. Outside sidewalk seating and a few seats indoors – it’s small and there’s usually a wait in the mornings and at lunch. Open Monday-Saturday, 10 a.m.-6 p.m.

Sharkbite Grill, 250 W. Indiantown Road, Jupiter

Slated to open around the first of February, the casual dining concept comes from former Brewzzi chef Kevin Monti, and Scott Driscoll – former owner of Sierra Grille. Expect American casual menu with pub atmosphere. (Coming soon.)

Chains and changes and more

C.R. Chicks has opened in Boca Raton in the Commons at Town Center. The rotisserie chicken take-out/eat-in spot (with great gazpacho) is a homegrown chain…

Menchie’s Frozen Yogurt is growing, with shops already in Boca Raton and Palm Beach Gardens…they’re also coming to the Garden Shops at Lantana Square in Lantana.

Tossed has opened in Boca Raton at Town Center. The Fort Lauderdale chain serves made-to-order salads, wraps, sandwiches and panini.

Roy Assad, original owner of Leila Mediterranean in downtown West Palm Beach has taken back the restaurant. He plans to revamp it, he says. Stay tuned…

New owners have taken over the Pita Grille in Palm Beach Gardens and it’s getting good reviews for the schwarma and other dishes.

Restaurateur Gary Rack (Table 42 and Rack’s Downtown Eatery in Boca) plans a new restaurant next door to Il Baccio in Delray Beach.

Cod and Capers moves to North Palm Beach's Crystal Tree Plaza

Here’s a look at those recently opened and coming soon in Palm Beach County’s central and north areas.

 Callaro’s Steakhouse, 717 Lake Ave., Lake Worth

Callaro’s relocated to Lake Worth after John G’s took their old space in Manalapan’s Plaza del Mar. Same owners, similar steak menu, but in the old L’Anjou space on Lake Worth’s main drag. Their web site and info such as hours are missing in action.

Cha Cha’s Latin Fresh Kitchen and Tequila Bar, 150 Worth Ave., Palm Beach; 561-833-8800; chachaspalmbeach.com

From the Coniglio family, owners of Nick & Johnnie’s and La Cucina, comes this Latin-leaning casual eatery in the old Trevini spot in the Esplanade. It’s a nighttime draw for its lively bar scene. Open daily, lunch, dinner, late night.

PB Catch, 251 Sunrise Ave., Palm Beach; 561-655-5558

Long time local restaurateur Thierry Beaud, of West Palm’s Pistache, opened this seafood and raw bar restaurant in December. Dinner only, Monday-Saturday.

Trevini, 290 Sunset Ave., Palm Beach; 561-833-3883; treviniristorante.com

Chef Claudio Trevisan from Stresa, Italy, and his team relocated from the Esplanade to the old Coco Palm Beach spot next to the new Publix. Old favorites – all Italian specialties – are here, along with a full bar. Valet parking available on Bradley. Open for lunch and dinner; courtyard seating available. Breakfast service may be added soon.

Kabuki Sushi Thai Tapas, 308 Clematis St., West Palm Beach; 561-833-6349; kabukiwpb.com

An Asian small plates and sushi restaurant in the old Mangia space on Clematis. Signature dishes include a number of noodle and rice bowls; and stir-fry. Open for lunch and dinner daily; late night (till 2 a.m.) Thursday-Saturday.

Ochna Vietnamese offerings.

Ochna Vietnamese, 1000 U.S. 1, North Palm Beach; 561-822-3633

Just before the bridge over U.S. 1 in a location that’s turned over like a revolving door is this new Vietnamese. Traditional pho, rice and noodle dishes are here; happy pancake, traditional spring rolls and more. Full bar; take-out available. Open for lunch and dinner daily.

La Scaletta Ristorante, 1201 U.S. Highway 1, (in Crystal Tree Plaza) North Palm Beach; 561-630-8500; www.lascalettagardens.com

The husband and wife team of the former Mr. Milano in Palm Beach Gardens, Giordano Giordy and Simona Tonelli, moves east to open in the former Kubo’s space a traditional Italian. Pizzas, pastas, veal and meat dishes, along with signature dishes brought from the former restaurant are on the menu. Sunset menu available; live entertainment some nights. Full bar and outside seating. Serving lunch, sunset specials and dinner daily.

Hibiscus, 1201 U.S. Highway 1 (in Crystal Tree Plaza), North Palm Beach

Coming soon, an Asian bistro in the old San Genaro’s location at Crystal Tree Plaza. Principals were involved in a number of Manhattan restaurants and Coco, Palm Beach.

Cod and Capers Seafood and Cafe, 1201 U.S. Highway 1 (in Crystal Tree Plaza), North Palm Beach; 561-622-0994 (web site under construction)

The popular north end seafood market gains space and adds a cafe at its new location in Crystal Tree Plaza. Just opened this week, it will add cafe service in the coming month, open during market hours for now.

Burger Bar by Chef Allen, 4650 Donald Ross Road, Palm Beach Gardens; 561-630-4545; facebook.com/burgerbarpbg

Gourmet burgers by Chef Allen Susser in Donald Ross Village. Full bar (indoors and outside); small plates and signature adults shakes. TVs outdoors. Open daily for lunch, dinner and late-night service.

Dean Max in 3800 kitchen

Chef Dean Max sent a message that he’s no longer affiliated with 3800 Ocean in the Marriott on Singer Island.

“Those condos are hard to work out. It was too hard to logistically run my restaurant and have the hotel run the breakfast and lunch service out of the same kitchen,” he said.

“It was a very amicable split and I wish them the best luck.”

His chef, Lauren DeShields, has moved to Market 17 in Fort Lauderdale with his help. “She’s a budding Paula deSilva,” he said, referring to Top Chef contestant who oversees 1500 Degrees in the Eden Roc in Miami.

SpoonFed looks for new chef

Chef Glen Manfra has left Spoonfed in Delray Beach, we hear.  Manfra was chef at the PopUp that preceded SpoonFed, then “birthed” the permanent restaurant on Delray’s Atlantic Avenue.

No word on where Manfra’s going or chef possibles for the eatery.

Tapas sign in window of Apicius/Bar Italia

A “Now Hiring” sign was spotted in the window of what was previously Apicius and Bar Italia in Lantana on Ocean Avenue. The word Tapas was scrawled on the sign – no word on who’s behind and whether the former owner is involved.

The bridge leading to Manalapan is set to close in March for 18 months, so no word on what they’re thinking by opening just now, either.

As promised, a brief look at some new eateries now open, and those on the horizon.

Today, we take a look at the south end openings. Check back tomorrow for the central and north county new openings and coming soons.

Frank and Dino’s, 718 S. Deerfield Beach; 954-427-4909

The latest old-school Italian is slated to open January 12. Traditional Italian-American fare (think Mulberry Street and Rat Pack-era restaurants) is on the menu at the 4000-square-feet restaurant run by managing partner Carlo Vaccarezza, who partnered with Rusty Staub for Rusty’s in New York City and Mickey Rourke for Mickey’s in South Beach. Chef is Tonino Orsino, from Naples, Italy – formerly of La Veranda and Casa D’Angelo in Fort Lauderdale. The restaurant’s under Dennis Max’s Max Group. Open for dinner daily and lunch on weekdays.

Corner Bakery Cafe, 2240 NW 19th St. (Boca Commons) Boca Raton; cornerbakerycafe.com

A national chain opening in Florida with 15 locations, starting in Boca Raton. Serving sandwiches, salads and selling breads and bakery items.

Fusionarie's grilled royal prawn with white mango salsa

Fusionarie, 500 Via De Palmas (Royal Palm Place), Boca Raton; 561-367-3283; facebook.com/Fusionarie

Fusionarie is billed as “true Japanese fusion” cuisine by owner/manager Edison Song, who has restaurants in Indianapolis, Ind. Sushi and sashimi, along with chef’s off-menu specials are featured. Now open, serving lunch and dinner Monday-Saturday; closed Sunday.

Estia Greek Taverna and Bar, 507 SE Mizner Blvd. (in Royal Palm Place), Boca Raton

From Roulis Zambiyadis, the owner of Souvlaki Fast in Boca Raton comes this Greek taverna and bar. Scheduled opening January 13.

Assaggio del Forno, 3011 Yamato Road, Boca Raton

Dennis Max’s newest, opening in Regency Court at Woodfield by early February. Chef Patrick Broadhead of Max’s Grille will oversee the wood-fired oven and menu. Pizzas and housemade pastas, veal and chicken dishes are on the menu, reminiscent of Max’s former Italian casual, Prezzo.

Mario’s Osteria, 1400 Glades Road, Boca Raton; mariosofboca.com

Tony Bova opens again, near P.F. Chang’s, with a new casual Italian focusing on pizzas and pastas reminiscent of the old Mario’s of Boca. It’s just opened in a soft opening the first of the month. They’re serving favorites from the old place like eggplant pancakes, baked clams oreganata, chicken scarpiello, sandwiches, pizzas, traditional pastas and meat and fish dishes. Open for dinner daily.

English Tap and Beer Garden, 4040 Town Center Circle, Boca Raton; 561-544-800; theenglishtap.com

Todd English’s salute to the American tavern or gastropub; plenty of bar space indoors and outside on patio. Happy hour is a big draw here with small plates for sharing. Casual menu; bangers and mash, skirt steak, sliders, burgers – several beer and cocktail offerings. Open daily for lunch and dinner.

Brio Tuscan Grill, 5200 Town Center Circle; Boca Raton; 561-392-3777; brioitalian.com

Chain semi-casual Italian, popular with shoppers and strollers. Pastas, Italian specialties A sister restaurant is in The Gardens mall. Open for lunch and dinner daily.

Biergarten, 309 Via De Palmas, Boca Raton; 561-395-7462; biergartenboca.com

Serving a large list of beers, along with some German fare such as wursts, spaetzel; and American bar fare. Open for lunch, dinner and late-night dining daily.

Mario’s Osteria, 1400 Glades Road, Boca Raton; 561-672-1522; mariosofboca.com

Tony Bova opens again, near P.F. Chang’s, with a new semi-casual Italian focusing on pizzas and pastas reminiscent of the old Mario’s of Boca. It’s just opened in a soft opening the first of the month. They’re serving favorites from the old place like eggplant pancakes, baked clams oreganata, chicken scarpiello, sandwiches, pizzas, traditional pastas and meat and fish dishes. Open for dinner daily.

Raffaele’s Ristorante, 392-1110; 508 Via De Palmas, Boca Raton

High-end limited menu; authentic Italian cuisine. Open for lunch weekdays, and dinner daily.

The Spaniard, Tapas Bar and Cafe, 99 SE Mizner Blvd., Boca Raton; 561-347-7000.

Tapas with strong Spanish influence, wine bar, paella plates. Husband and wife managing/chef. Catering is available for paella parties and more. Flamenco classes and cooking classes are given at the restaurant. Open for lunch and dinner Tuesday-Saturday, closed Mondays.

50 Ocean, 50 S. Ocean Blvd., Delray Beach; 

Renovated space above Boston’s on the Beach. Gorgeous backlit quartz bar, lounge seating and upgraded food. Lunch (Mon-Sat), dinner daily. Happy hour on weekdays. Outside patio seating on upper deck.

Park Tavern in Delray – 32 SE 2nd Avenue, Delray Beach.

Opening soon. American tavern from same partners as former Cut 432 steakhouse.

Union Restaurant/Lounge, 386 SE 2nd Ave., Delray Beach; slated to open this month.

Asian gastropub format, with lounge for late-night dining. Former Caliente owners.

Spoonfed, 217 E. Atlantic Ave., Delray B each; 561-450-7557; spoonfeddelray.com

Chef Glen Manfra, formerly of Amici and Bice and Vic and Angelo’s takes helm at this Italian with pastas, pastries made on site. Open for lunch and dinner daily; outside seating.

Bar at Breathe /photo courtesy Breathe

Breathe Restaurant and Ultra Lounge, 401 W. Atlantic Ave., Delray Beach; 561-330-4526

Mediterranean fare, small plates. Chic atmosphere. Lunch weekdays; dinner and late-night lounge Monday-Saturday; closed Sunday.

Ruth Jones Cottage, 480 E. Ocean Ave., Boynton Beach. Opening soon

Casual American fare in renovated old house from owner Chrissy Benoit, former owner of Havana Hideout in Lake Worth.

Check back here later today for an update on all the new restaurants we know of – there are many big names as well as old favs on the list.

Xavier Herit and Daniel Boulud pair up for cocktails and cocktail foods at Cafe Boulud during the Palm Beach Food and Wine Festival, Sunday. /photo courtesy Daniel Boulud

Xavier Herit, bartender at Daniel in New York, will make his first trip to Palm Beach this weekend, when he comes for the Cocktail Culture party at Cafe Boulud.

The party is part of the Palm Beach Food and Wine Festival, and celebrates the launch of Boulud’s two-volume book, Cocktails and Amuse-Bouches: For Her & For Him.

During a phone chat from Daniel with Herit shared insight into cocktail making and gave us some tips.

He wasn’t comfortable talking about trends in the industry. “It’s different for me, working in a five-star restaurant. My clientele are high-end and expect the same level of service and quality at the bar as they do with Daniel’s food,” he said. They source rare and unique products for the bar, as they do in the restaurant. “We deal differently with our customers, in terms of products, from the mineral water to the coffee and the wines, as Daniel does with his cuisine, so we do the same at the bar with our cocktails and beverages.”

Still, the list has “something for everybody,” he said. You could get a mescal-based drink or one with whiskey at the core.

However, the most popular drink in the tony restaurant is the signature White Cosmopolitan, which he says has been on the menu for five years, since he came up with it. Though the bar menu, made of only a dozen or so drinks, changes with the seasons, that’s the one that stays.

“It’s a beautiful drink – we make an ice block with orchid flavors frozen in the ice.” Visuals are very important at this bar, he said. White cranberry juice and St. Germain liqueur, made from elderflowers, are key.

Tips for making great cocktails

His tips for making drinks are clear:

“Respect the measurements.” Don’t go rogue and pour at your whim. “A well made drink is all about balance – so too much bitters or fruit juice or alcohol make the drink unbalanced. Each ingredient is important – it’s like life. You need a little love, a little sadness – all in a balance.”

Change the shape of the ice. “You can fill balloons with water to fit the shape of the glass, then freeze them, and crack them open to have an ice ball.” It’s visually appealing and chills the drink without diluting it, as well. (Ice balls are all the rage among metro mixologists presently.)

Take care using citrus as a garnish. “Always remove the white pith from the citrus peel – it’s bitter and will affect the flavor of the drink.” Cut the peel in different shapes other than a twist for more visual effect.

Use flowers. “Flowers are one of the most appreciated garnishes.” Freeze them in a cube of ice or freeze petals. Again, it’s about the visuals.

Other tips and recipes from Xerit can be found in the book Cocktails for Her & For Him. Boulud and Herit will be signing copies of the book at the Palm Beach Food and Wine cocktail party, Cocktails and Culture, at Cafe Boulud in Palm Beach starting at 5 p.m. today. It’s $225 at the door and includes a copy of the book, and chats with Herit and Boulud.

For more about the festival and events, go to PBFWF.com.

Mariani

Here’s a rundown of last night’s Palm Beach Food and Wine Festival dinner at The Breakers, Palm Beach, where John Mariani was honorary host. Mariani explained how Italian food has conquered the world in his new book just out (How Italian Food Conquered the World), saying he’s found pizza in airports around the world, flatbreads or pizza on almost all new restaurant menus across America, and an empty Chinese restaurant in Taipai sitting next to a packed Italian one.

I’ll tell you more about the book after I’ve sampled it – it’s sure to be a good bedtime read.

The dinner last night was prepared by several notable chefs – Michael Schwartz of Michael’s Genuine in Miami did hors d’oeuvres like tempura-battered squash blossoms, duck rillette, and a mackerel bite.

David Burke's Pretzel crab cake kicked off the four-course meal.

Kicking off the dinner was David Burke, with a pretzel crab cake – inspired, he said, by sitting at the bar and eating pretzels. He realized the sticks didn’t absorb as much fat as breadcrumbs would and married the two foods. A crabcake stuffed with crab was baked with the rafts of pretzels held together with a scallion tie. Mayonnaise was the slight binder for the lump crab.

Scott Conant's Polenta and wild mushroom fricassee

Next up was Scott Conant’s Polenta with wild mushroom fricassee. The polenta was completely smooth and creamy. Conant, a TV celebrity chef who stars on the Food Network “Chopped,” and is chef at the acclaimed Scarpetta in New York and Miami, joked that he uses his crème brûlée recipe as a base for the creamy corn. Diners at the event requested his recipe, and he directed them to his cookbook, Scott Conant’s New Italian Cooking.

Chef John DeLucie created the entree, beef shortribs

Chef John DeLuchi created the main dish – a simple shortribs with celeriac puree and Brussels sprouts leaves over all. Cooked 3-1/2 to 4 hours on a braise simmer, the beef was tender and moist. It wasn’t sous vide, a technique common in other areas. “Sous vide is tightly controlled in New York – so most chefs don’t bother,” he said. It requires certification according to strict food safety laws in that state.

Chef Jeff Simms of The Breakers ended the meal with the signature Martini Sundae - a trio of gelato balls, espresso, biscotti and a chocolate cup filled with honey.

For dessert, The Breakers’ own Chef Jeff Simms wowed the crowd with the Martini Sundae of gelato, biscotti, espresso and a chocolate-honey cup. Caramel sauce with walnuts was passed by servers.

The remaining events for the Palm Beach Food and Wine Fest are sold out, except for the Cocktail Culture at 5 p.m. today at Cafe Boulud – walk-ins are welcome; see the web site, PBFWF.com for more information.