Veggie tale: After a long hiatus, Fort Lauderdale`s Subli .....vegan

Thursday. December 21.2006
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SUN-SENTINEL.COM
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SOUTH flORIDA SUN-SENTINEl
Veggie tale: After a long hiatus, Fort Lauderdale's
Subli..... vegan restaurant (1431 N. Federal Highway,
954-615-1431) has reopened. let's Make a Deal host
Bob Barker was on hand Tuesday night for the gr.llld
reopening cocktail party. (Owner Nand �... 7.",
founder of the Animal Rights Foundation of Florida.
befriended Barker back in 1 998 when her group waS
trying to change conditions at Monkey Jungle.) che(
Matt Griffith has joined Sublime from Nemo In �
Beach. look for his portabella 'tenderloin: stuffed
tomato confit and served with onion rings, olive oil :
whipped potatoes and braised spinach. The popular
seitan, served piccata style, also is still on the menu.
Sublime is open for dinner only Tuesday through
Sunday. "Next year we will open for lunch: says
Alexander. 'One solid step at a time."
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THE MIAMI HERALD I THURSDAY, DfCEMBER 28, 2006
SUBLIME REOPENS
Sublime
Restaurant
&
Ba r, the vegan fme-dining des­
tination in Fort Lauderdale
that was closed last year by
hurricane damage and earlier
this year by a partnership dis­
pute, had a grand reopening 10
'days ago with TV personality
and animal rights activist Bob
Barker in attendance. The
restaurant, at 1431 N. Federal
Hwy., is doing dinner only,
from 5:30 to 10 p,m., Tuesday
through Sunday; 954-539-9000,
sublimerestaurant.com.
SUBLIME: Bob Barker
and owner Nanc ;
Alexander.
AT
THE PALM BEACH POST
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WEDNESlJAY, DECEMBER 13, 2006
... Click slar Adam Sandler didn't need the
flick's silly u n ive r s al remote to enj o y his $12
barbecued chicken drumel1es Saturday night
at Bucky's Bar-B-Cue in Boca with mom, Judy,
Sa ndle r was spotted wa i l illg for his table
outsid' like any Joe Schmo. He left with a dog­
gie bag.... Hoca soc i alite and animal rights
activist Nanci Alexander is reopening her Fort
Lauderdale vegan paradise, Sublime, Thesdaj. ,I
The joinl, which won'l serve honey so as not to
hur l bees, is now wilhoul Alexander's partner".
. I
rest aurant inve slo r Sleven Sponder. Th e tWl)
'I
had philos ophical differences. "My view was
I
to provide a gre at dining experience that hap- I
pened to be vcg-dn," Sponder said. "Hers 'Y¥ "
,
to educate pe o ple about her
. ,
, ../'
animal rights." Alexander lells
I
me soon-to-bc- relired 17,e l-'rice
Is Rigilt host and vegan Bob
Barker is hosting the rCOllen­
ing s hi ndig.... The Mardl of
Dimes' sultry Glitz gala rriday
at The Breakers musl have
been the seaso n s mosl, ahcm!,
fleshy relldez-volls. Several
socialil es look advantage of
Barker
Ihe Moroccan theme 1 0' dress
as scanlily clad belly dancers,
while beefy guys wearing slightly more than a
lurban I)rovidcd the entertainment Reformed
playboy Carlos Morrison paid $16,000 in an
a uct ion for a parly at the Playboy man sion.
And t hose who gossip about that stuff want to
know: W h y was Jo Ann Konen, wife of high­
profile WPB gyno Jeff Konen, not wearing her
wedding band? The pretty wifey looked pretty
lonely without her good doctor, ... The Rev.
Jesse Jackson tried to sing w i t h The Drifters
at l a w ye r Willie Gary's big C hristmas party in
luart. Crilics :aid: Krep your day job! ...
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!An even rnore Sublime
NIBBLES & BITS
I
THE MIAMI HERALD
I lHURSDAY, f�BR
UAIIY 16,/006
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Miami Herald Staff
Sublime, South Florida's
destioation for vegan fme dio­
ing. plans to reopen next
month with a piano in the bar
'
and other updates.
Sidelined since H urricane
Wilma damaged its roof in
October, the restaurant "will
be a little more fun-oriented"
in its new incarnation, says co·
owner Nanel Alexander, who
has teamed up with 'a new
bu siness partner, Steven
Spender.
They're keeping the vegan
menu - no meat. chicken, fish
or fowl; no eggs, butter, cheese
or other dairy products - but
it's being revised to make it a
bit more appeaJiog to all dio­
ers, Alexander said.
• Sublime, 1431 N. Federal
H wy .,
Fert
Lauderdale;
954-615-1431, sUblimeveg.com.
- ROCHELLE KOFF
by
chef-to -the-s
divine dining
If you don't have rime [Q cook
and you live in southe rn
Florida. call Fr. Lauderdale's
�ur.u1t. the
"
new creation
of imernarionaJly
known animaJ righ es ac dvisr
I
I
partner
\ fr
and her
\
founder of
Unico rn Village
Marker and
Resraurant in
Miami
(954.615.1431,
www. sublimcvcg.com).l.ve
been hearing 3 00m Nanci's
vi sion for quire a while, and
from what I'm
told abouf
Sublime, the food is in­
credible. Recommended
apperizcrs include Spicy
Tempura C1uliflowcr Friro
Misra, Fire Roasted Jumbo
Whole Artichokes and an array
of vegetarian slishi.
I'd go for
[he
0,
made
with papaya, rum and mint.
Florida never had it
so good.
www
V C 8 e t arl afltl me� Com
\
Sauciesl d c1
slice
MaggieMudd
Y f
Boston
,,,::,veggieplanet.net
Restaurant by day, music club by nig ht,
Boston's Veggie Planet is paradise for
people who prefer their pizza pepperoni­
Not all the D,C. action goes
If you're in San Francisco.
free. Each of th e
down on Capitol Hill.
cruise by
12
pies featured on the
Sticky Fingers Bakery
MaggieMudd,
Sublime Restaurant in
Fort lauderdale features a
an ice cream parlor oozing
dessert menu to die for.
takes politics to the kitchen
with frozen treats. You'll
Can't decide between dairy­
crust. If a savory slice isn't enough to lure
with delectable goodness for
melt when you try their
free delectables such as Key
you, the mission behind the menu might be:
the socially tuned-in sweet
sundae, complete with
Lime C heesecake and the
A percentage of Veg gie Planet's profits go
tooth. Order their Cowvin
brownie and chocolate
Macadamia Orange Cake?
to organizations working for social and
Cookies or Bunny Huggers
sauce. And yes, ice cream
Order the dessert sampler,
environmental change. If you're heading to
Carrot Cake for that friend
culled from coconut milk
which comes complete with
who wants to go vegan but
really does taste as good as
eight elegant reasons to
refuses to kick baked goods.
it sounds.
blow that diet.
eclectic menu is either vegetarian or vegan,
and all are made with a delectable organic
Harvard Square on a Sunday, stop in for
brunch; vegan coffee cake, waffles and
wicked tofu scrambles await.
Preeminent
t
Raceto
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o �.
yourulet
(Three-Way Tie)
Sticky Fingers Bakery
Washington, D.C.
".::. stickyfingers.com
MaggieMudd
San Francisco
'''::. maggiemudd.com
Sublime Restaurant
Fort Lauderdale
" ::. sUblimeveg.com
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t�URSDAY, MAY". 2006.....:.
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You Asked for It
'Amazing' calTOt cake
spicy and flavorful
Carrot Cake Sublime
An ....""'1/)'
..
,"O'I� 6r�1• ..,,6 .,'(_, co�. c/l«� loA 01«,,,,,,, I>Ild oln...
good 11,....,1
Q.I would 10'1. the ,Kipe
for the ilmAdnw c.rrot Ok. at
Sublim., the d"'l� ioUJ YefI.n
rln'..urlnl. As iI ....Viln, iI" Ike
b.,t dentlrt I'ye .vet had._
AUys.on Ert-*. Pilltkl.nd
A . Wr spoke with Ihe new
co owner, Ste"",n Spunlicrof
: ::::::: 1::::.�:,��:'r'
amount orbalter. WCIlPled 10
pan, which IS clfl!tCr 10 n
cornmercUtl9·inch pan Just
remtmbcr\IJ wrap Ihe bo1tom
o(lhespnngfonn In aluminul11
(01110 kccp thll buller hum
UOZlngOU\ whlll' II bakes.·t he
spnng(onn alMlllUlke, II eusler
10 remo\e Ihe cooled cake to lIS
St!r.'ing pl:ltl!!!' for rl'o�l lng
I heonglnal frostmg re<:il>C
calls (01'1).111111)'1. which IS 1I0t
readily a....ulnble. /\flel' talkI ng
with Spondcr. Wtl u�ed I:arth
BIllarll"f! NAtural BUllcry
Spread almlg With Ihe 50)'
creilm chl'C!>c Il� tl SUb�lIlulC
Evcl)'t:l!>ter llgrced both the
cnke and f ruSting are
oUlstan<lmg IIIle,lr,lulC lmd
n �v o r We ..... llllJemakmglhi!>
'I•...p £enh ..Lo.... H.".. .t
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To m.ll. uu.ri Plehe�1 0""'1110 lSO d f'g ree\ Ughlly 00119 by )
't,.lllth \fIringfOl'm pan OIlId cCWr<' ouh.tJ,e oJ bOnum "'"h illunln,,,,1'\
1011. Set illide
In. !Mgt mI.rng bowl.whl)k l.thl'l11oul.g,fI9t•• nulnlf'Q.
c.""",mon. ba.ivng lodland wll. l ...mlel 10 .I�.ve pte<t' 01 wa�
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usea 9-by- l Y·-j nch sprin!;foml
1·,.c"p•••.dl... ,.I.'n •
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e.l.nc:. 1..1t."",.1 room
t.........h".
I tUp I�.'
·/.(..p .....w....n..t
Fl!del'i!ll tllghway. l'ort
Lauderdale, 9 54-5:.19-1"1000, and
round that due 10 hurncant
dam age (fUIn Wilma and Ihe
dmngeof ownership. the
ri'Sl a U r anl was IC'"JlOmril),
clo�d for rep.ur. r
e dl'
c
o r<ltlllg
and menu rede.�lgn However.
the re!; au ran! I ms now
rtope led and lhe "anlUllng"
Can-at Cake Suhlime remuin,
onthenew mcnu Wewcrt!
dehghted Ihllt Ihuy were willing
to �hafe tho'll recipe WIth us
egans,
fo r vegans and non·...
Ihi!; mOl!>I , denscund
unbelievably mild yel !>p'ty and
n:.yorfut ca k e wuh its dchcio u�
soy.lxIsed cream cht'eSe kmg
willbecome Ii r�...onle the very
first time you lruite LI
Ofcoor�, l he r!!are;! fcw
calone. im'Olved. butjU�L Ihlnk
of how hen]thfu'tne
mgred lcl)lS lHC from the Earlh
BulhnN' butttr sUb�lltulesto
the$(ly cream chec�e, soy milk,
unsWC(!t ened applcsauct Ilnd
all the�hredded carrots, raisi ns
find chopped walnuls.
Tilt,: rC.\1nu mnt hnkf"-S thll
cilkll �n II 9l1lch·round p<ln
Since Ihe ltlotltJlInJ
9 by-IYrlnchcake p,lnbmorc
th a n a tighl squecu fortht
) '''p' .h,.dcl.cI ,er,ou
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In Wlme bowl. u)ing oIn elt<tllc ",1�l!r on Illtd,u,n )pel!'d. (fUn>
toyet hef bulle' and Sugal u ntlt light o\nd nutly On low � bNl on
�I!. s� Il'l\lk,nd vanilla'otd In dry "'II'l'dlenl�. Ih�1I
Wdlnu\}. caffoll oInd 1�"I,,1.. M.x .....ll
fltnsler 10 P'f'�led lp"roqloml p�n 0111<1 b..�eon lowe< lhu d [,II
oven 45 10 SO n-t11'lU1'IOI ...ntll cenler ofoke \1>1'119' ba�� ...tlt'll
genll� pltS� ...llh alm9tl T'ansh!, to" Witt l.lCk and lei cool
compll!lt/� on pan
Whc-n cool••,move ItdtOf pan and. I' del lf'(!
t
. UII!' big spJlul" 10
help \IOde (3�e ott bollom of Pfon llnd 01110. Sfivlfl9 pI,,1' Olhfi'�II("
IUlICcakt'on OO\lOr11 01 Pol" aoo U.mfN II) pl31t
To "'Ik, I rOfll"IiJII I II I ""Alng bowl. ",,\h ." t /«I I ( mht" 011
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\(l9l!lhl" S�"l!ad.nd C,...". ct.�\C U/llII loaM
Add van,lta "'� enough lU!loll 10 ael"l!vc Iprradltl\l COI"IIII!It()
"0"
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'CoGfh
Oatmeal layered Brownies
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MOIST AND DENSE: A she. of the Callot Cake Sublime is served
on;l b all nil leal al Sl,lblune r{)�laUfaJll in o r t lauderdale.
51..lf phOIO/AI>d,.w In...r.';I�
(OOKIES/DESSERT
Iitowow 11.IPfl<"9
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9·,nch SqUillf' b��itlg pnn 6.110.1' In eenll'1 01 Oven o\boul 10 mInutes
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no lndMI.'iOO If'lnlin1 �n tOlKhed COOl IIU I mtlllltel bt'lolf'
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W'lnkll!s or ehopf-ltd nu l� II dhlftd Makn about H -tolllPQln .
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f,turd Wllh ttl(> mNa ,11111 prO(cn un,,1 lonely cl\OflPf'd Add C'ggl,
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[.t.,.,.. slivered .Imonds lind I
thin k it hod (h; "t\41 noodtes
��h .. ..... � _ .I ... ...".:.....c
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Lemon F rosting
•
<lCIIClOUS [JISIl
Sublime
1431 North Federal Highway, Ft laude
,/
AlfernatIve
Skllar orga n ic anel vegetarian
'..
Ctll�lll(,
Heal thy CUISine, including vegetarian and orga n ic fare, has changed dramatically over the past few years
For lhose of you who remember bland lasting �tlr-frys and uninspiring sdiads, you Will be amazed by a whole
new (TOP of restaurants w:th dl'ahel thdt Will truly excite' your taste buds luckily, two of these eatenes-one
on the swanky Side, the Qth('r
dl�h
5
Olle>
of c'd'>Udl characler
-are
located In Florida dnd afe constantly dev,slng new
to entice diners.
Once In a rare while, a restaurdnt truly lives up to It!:. ndme-and -IS press
Subhme IS Simply that-a pretty, tranquil place thelt serv e s absolutely scrumptious
vegetanan fare. What a concept. Thl\ unique eatpry- the only truly deluxe, gaur·
met vegetandn restaurant In th e Sun!)h,ne State-features a completely vegan
menu, which m('rlns no medt, no dd lry, no anlm.11 products, and It I� abo deVOid of
cholestefot
The thouqhtful de..,gn of the reSI(lUI(lnt (which has been construc.teu wllh ('nv'­
ronmclltdlly friendly matennl'i) Will hell) With your dtttlude alignment Their thrfle
dining rooms fCDtUIC scaling ({'ilH1Y�, skylight'i. floor to"(C'rlinq Windows With cas­
cading wdtcrialls, Italldll gld!>� tile, �potllt mahogany wood tables and chdu�, and
dn abunddnc.e of 9reellC'ry Shades of green are pldyed oul In the carpeting, as well
(»
on the fdbrrcs thul COl/cr tllf' brHlQW:'ttcs, <md accented MElly by plenty of pl,lIll�
delic i o us dish
and trees and onglnal paintings by artist Peter Max (also
rl
customer here)
Sublime IS owned by animal fights activist Nand Alexander and re�tdurant
veteran Steven Sp�nder While Sponder took over, as co-owner In October of
2005, Alexander had been preaching
SdUCC', fresh baSIl. and soY " mozzarella," and the roasted Japanese eggplant,
With soy" rno27arella," are all wonderful sel\lE"d on whole wheat or hPrbed
PIZZd
10 the converted and wowing the unln.
dough and are perfectly crunchy
But pl77c1 Isn't the only menu favortte Subllme's salads are .,uperb Try their
Ilated Since opening In ron lauderdale In 2003 These Idlented entrepreneurs
version of a Greek salad (their most popular salad) With romame lettuce,
have succeeded In a very competitive bUSiness by offennq something (om­
tomatoes, artichokes, omons, cucumbNs. olive:;, beets and soy "fetd," which
pletely out of the ordinary-an upscale restaurant With terrifIC offerings that
1'\
are plant-based Yes, the dishes here are deVOid of rnllk, eggs, crcam, butter,
With a variety of J apanese seaweeds, along With nce noodles, sesame seeds.
or anything haVing to do With animals, but they are also extremely pleaSing \0
sesame 011. ponzu sauce, and balsamIC vinegar.
With fresh produce and vegetable products (and orgclnlC Ingredients), can can
supremely satisfYing The pad Thai is a splendid dIsh With a rneldrlge of rree
vert the most sl(cptlcal diners It IS gratifYing to know that healthy food can
noodles, peanuts, peppers. carrots. Napa cabbage, tofu. bean sprouts, green
taste great and also be good for you
onIons. CIlantro, ginger and garhc, sauteed Wllh a ThaI peanut sauce and a
the palate as well as the eye Sublime IS proof pOSitIVe that creative cooking,
No wonder the press and ,ndustry organlZatlons have been plalsmg the
served With a gentle herb vInaigrette . or the unIque Sea Vegetable Salad,
When It comes to entrees, I must recommend three dIshes that are
spicy chI It all. The soy sellan (wheat gluten) patties
dre Similar
to chicken or
place since It opened Its doors over two years ago Kudos have come from
beef In texture and are pan·saut�ed, plCata-style (With white wine. capers, and
USA Today, the Zagal Survey, FlOrida Trend (" Best New Restaurant"), the SUfi·
lemon sauce), and served wth roasted potatoes, The pueblo corn enchrladas
Sentmel (four stars), Travel Host Magazme, and a ho<;t of vegetarian publICa·
lions At the 2005 South Beach Food & Wine Festival, Subhme wa) voted the
"Best Neighborhood Res taurant In Sroward County" Fven the restt.lurdnt's
Web site (www subltmcveg com) features a testlmonlill ffom actor Ale(
feature two soft corn wrappers, whICh arc rolled and stuffed With smoked
black beans. brown nce, yellow corn, avocado, soy Nsour cream, H and a SPICY
mole saute
Al Sublime, the desserts are also r'I1('morable The key lime o;,oy "chC'e'il"­
BaldWin (a diner and a fan) Yes, thp restaurant has seen Its share of celebn·
cake." With a ginger-CInnamon-graham cracker crust. and the vanilla flce pud­
tiCS. Actor Paul McCartney, and hiS Wife, are currently working on a cookbook
dIng With raiSins and Cinnamon, both melt In your mouth Best of all, after
of Subhm(:>'s reCipes,
meal at Sublime you Win feel energIzed and pleasantly satiated-a rare accom·
When you Sit down you can feast on crunchy flatbread and a kicky '\un·
iI
plishment and a reason to return Shortly
dned tomato hummus. (Don't be shy-you Will want to request another serv·
ing ) Before you start ordenng your food spend some time perusing their spe
dalty drink menu Many of these beverages are made With fresh JUices and/or
organIC Ingredients, and they are extremely refreshing ConSider the ASian
Mary, whICh pacKs a powerful punch thanks to organic vegetable lUlCe, vodka.
Sublime seNes lunch and dinner seven days Please phone Sublime. at
1431 North Federal Highway, ft Lauderdale, for reservartons and Information,
ill 954 6151431
sake, soy sauce, and wasabl); the Pom-tlnl, a vodka martini With pomegranate
JUice, the Caramelized Cranberry Pn"1a Colada (With coconut milk, caramelized
cranberries, pineapple JUice, and rum); the Everglades MartinI, With organiC
Rain VOdka, fresh ternan JUICe, and organIC cane sugar); and the CU-\Inl (With
I 'flill )'('f/ ),(.j((flll 'fllli
Greens & Gnlle
4104 Millenia Boulevard, SUite 114,01
cucumbers, fresh mint, fresh lime JUice, dnd Kctel One vodkd), Sublime also
offers up 50 labels on their w1lle list, wh:ch Includes many organIC. options
One of the newest eateries In Orlando IS also one of the best Greens &
from California and Washington State, as well as wines from Italy, France,
Gnlle located near the popular Mlliema Mall in sou thwest Orlando,
ChIle, and New Zealand Their dedicated slaffers. who work
allon 01 husband-and·wlfe Chef/owner s James and J lI IIE' PetrakiS, and manag·
ITl
teams to pro·
Vide a higher level of serVICe, Will be happy to malch the perfect wine With
each course
IS
t he cre­
er/owner Bnan PetrakiS (James' brother). ThiS tr1lented tno IS dedlCat d to
offenng d hClOUS, healthy food With a <;enous nod to organIC Items and hor·
Once you have given your drink order, II IS time to peruse the menu J
mone- clnd anllblollc·free meats and poultry After one VISi! to thiS upbedt
must confess a passion for Sublime's Forbidden Black Rice Roll, whIch IS
restaurant It will be easy to :;ee why they have developed
chock-full of red peppers, bean cUfd, mangO('s. Cdrrots. avocado, black nce,
SincE' opening
cashew spread, fresh ginger, garlic, and chives, which IS rolled In green '>ea­
In
iJ
loyal follOWing
Octobel of 2 00 5
Julie and James met while they were students dt the prest glous Culinary
weed sheets and beautifully plated Other stellar starters Include tempura Wild
InStitute of America (CIA) In New York. They went on to hone their craft dt
mushrooms, featunng shIItake and portobetlo 'shrooms and aspardgus, whICh
upscale restaurants In both Atlanta and New York Clly, Including the Waidorf·
are flash-fned, and served With a thyme. rosemary. and white truffle oil sauce,
AstOria (Julie) and the Rltz·(arlton·s Atelier (James) In Gotham, Alter receiving
a perfect stack of layered helr!oom tomatoes, portobello mushrooms, and avo­
hiS degree from Colorado Univer Sity, Bnan worked as a manager In the Ritz­
cadoes; and a spicy tempura cauhflower "fnlto mlsto" which IS also fla�h­
CarHon's restaurant in San FranCISCO They all deCided to move back home to
fned. sprinkled with sesame seeds, and s(,l\Icd With
Orlando and open their own space speCialiZing In an aHernatlve plenty of
a
sweet chili dipping
sauce, The latter IS thE" most popular appel12E"r In the restaurant Who says
healthy greens and gnlled Items sel\led In a casual enVIronment With qUick
veggles can't be fun"
service
There is always one homemade soup offered each nlghl, c1nd whether tht,y
are dishing up white bean, minestrone, spill pea. corn chowder. or mushroom
The ambiance at G[eens & Gnlle IS part 50110 ChiC, Pdrt Berkeley uunth.
You Will rind a decor that combines stainless steel chairs With dark, stained
barley. order a cup or a bowl and dIg In, You w111 not be disaPPointed Fresh
oak tables, and dark brown concrete floors With light ohve-green palnled
soups Itke these are dlfftcult to find and easy to get used to. Sublime al,>o
walls Comry booths. sporting brown leather '>PdtS, and bdnquettes up'lol­
SPOrts a wood·flred plz7a oven and there are always sevNal tasty pies on the
stered In blue and brown paller ned fabriC surround some of the tables In the
menu. Their fresh spinach soy "feta" pllza fpillures pesto sauce, oltve all. and
dmmg room. The walls a(E' covered With archIval, black and white photo·
soy ··mozzarella" along With the ··feta;" the Margarita boast:; org.:mlC tomato
qraphs of farmers and helds from all over flonda. which pay homdgE"
10 the
conrmuC'd 0(1 pdge 101
\.
:\�
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1trrr.\..Y
.
-. �
O�
�"-J
D' r\S
c.
0\J
:
C.
'-J0
�[).
-
like Ihe
bananas Foster at the French
Quarter in Fort Lauderdale
Or they are
swept througll the dining room on a cart, as they
are at Smith & WOllensky In South Beach
Although the menu at tiltS restaurant IS heavy on pnme beef,
the management knows desserts are Important, too. so you'll find nine
creations proudly wheeled on a cart among the tables.
"We're a steakhouse so everything on the cart has to look huge," says pastry
chef Keith Freiman From the cheesecake imported from the Bronx to the six-layer
chocolate cake to the most popular item. the four-layer coconut cake With mousse fill­
Ing. desserts here are big - and big business.
In fact, showy. nch desserts have become so Important that many restaurants hlfe pastry
chefs whose sale purpose is to tempt people with their creations. like Stephanie Wong, the hot
new pastry chef at 32 East in Delray Beach whose resume Includes a degree In baking as well as
work at such hot spots as Zemi in Boca Raton
and
Mark
M i li t e l l o ' s
restaurants
In
Fort
Lauderdale, West Palm Beach and Boca Raton.
"When it comes to decadence, people think
chocolate," Wong says. A n d then they order her
Godiva Chocolate Panna Cotta with Raspberry-Vanilla
Reduction. Panna cotta is an Italian dessert that she
describes as "creme brulee without the eggs," so It's
just as creamy but not as heavy and filling.
Her version begins with a chocolate truffle-like layer
made of ganache. Then it's topped with semi-sweet
chocolate panna cotta flavored with Godiva liqueur so It's
velvety, dense and sweet. On top is a light and creamy
vanilla panna cotta layer. It's all placed into a red wine
balloon glass and served with a reduction made from
pureed raspberries and vanilla beans cooked until only
their very essence is left. A few fresh berries and a 4-inch chocolate curl is, well. the icing on the cake.
Wong says she feels that the lightness of the vanilla layer balances the heavy sweetness of the
ganache and dense chocolate bottom layer.
"I try not to make things too sweet after that first bite," she says.
Chocolate IS also popular in the Valthona Chocolate Parfait at 3030 Ocean In FOl1 Lauderdale.
ESSERTOASES
D
Canyon, 1818 E.
Survise 8Ivd., FQrt
"My chocolate desserts are huge sellers," says chef/co-owner Dean Max.
This three-layered treat begins with a chocolate brownie that the chef breaks up and reforms
into a crumble of a crust. Then he makes an Italian meringue - egg whites beaten with a
la_dale,
954-765-1950.
hot sugar syrup so they are actually cooked In the bowl and become almost like marshFrench Quarter, 215 SE
mallow creme. He flavors thiS mixture With Valthona bitter chocolate and adds heavy
Eighth Ave., Fort lauderdale,
954-463-8000.
cream to make it more of a mousse. He forms it 11110 a layer and tops it with a
Smith & Wollensky, I
lighter meringue. whIch he browns to give It a bit of toasted flavor.
Washingloo Ave., Miami
11('\
Beach" 305-673-2800.
Splendid 81endeds Cafe, 432
E. AtlantIC Ave., Oelray Beach,
561 -265- I 035.
Sublime, 1431 N. Federal
Highway, Fort Lauderdale, 954615-1431.
3030 Ocean, Marriott Harbor
Beach Resort & Spa, 3030
Holiday Drive, Fort Lauderdale,
954-765-3030.
Trina, 601 N. FQrt Lauderdale
Beach Blvd., FQrt lauderdale,
,.."-A
�"..
,>t,..."
Think of that white top layer on a lemon menngue pie - but forget the lemon. This time it's chocolate.
"When you txeak througll all the layers, It'S like eating
a S'lnore," he says. But you can bet your Scout
leader, tillS is a very elegant and decadent S'more.
RECIPES
SPLENO!O BLENOEOS' KEY UME
WHITE CHOCOLATE CHEESECAKE
WITH RASPBERRY SAUCE
10 lop II off (1n(1
111�11(e 1\
n
.111
ndult inuulgt.:>nCt' I\� rldds
pool of vmrm esprC"�;�i(l illClgc '�:Iuce
" 111(' pari[\ll IS cole I btll thp
W,lt rn
SGuce makes it spe-
cial." he says. He likes to cOllllulle nuts with chocolate, explarn-
11 19 his
ponchant for <1(1(11119 t1
Tllere's also a P<1riCltl
LAuderdale
Oil
coop of toasted almond Ice cream.
tile dessert Olenu at Trina on the beacl1 In Fort
bllt '1ere chelf CO owner Plntabona boasts an unusual Ingredient:
halva It W.1S clurulq a trIP to Israel that he realized halva IS more than lust candy. He
Slart a day ahead so the cake
can chili overnight You can make
the sauce and crust a day ahead.
Make the reCipe in two batches
uSing a lood processor with a
workbowl measurrng at least 7
Inches across
3 poun ds cream Cheese, at
room temperature
l\iz cups sugar
2 teaspoons pure Yanilla
extrdct
uses the nut nnrl Sf-sarne vallety of thIS Middle Eastern treat to flavor the mousse In his
Hnlva P arialt. He
Covers
thLlt rnollSs
wIth shiny chocolate g;:mache, places a cylinder of it on
a plate and gar mshes 11 wIth Cllocolate and vanilla so.uces as well as vanilla ice cream Ihat has a
caramel swirl and a bit of halva folded into it.
Be lieve it or not, they also serve ice cream at
Sublime. a vegetarian restaurant In Fort Lauderdale.
But, of course. it's made with soy milk or casllew cream
instead of dairy cream.
"We don't use any eggs, butter or milk products in any of
our dishes, including desserts," says co-owner Terry Dalton.
But that doesn't mean the desserts aren'l decadent. Just try
Sub lime's coconut cake served with a drizzle of caramel sauce
and a piece of coconut brittle - made with organIc sugar, of
course. The intensely flavored coconut cake with its (soy) cream
cheese icing stands 4-lnches tall. It gains even more stature from
its garland of hand-shaved fresh coconut ribbons. This might just
be the richest and moistest cake you've ever tasted.
If you prefer pie , then move on down the street to Canyon,
also in Fort Lauderdale.
"I don't like pecons, but I like this pie," says chef/co-owner
Chris Wilbur, who created It. HIs customers do too - in fact,
tt1ey've demanded II be on the menu for over nine years.
Some even order it before theIr entrees . They want to be
sure Wrlbur saves them a piece because he only makes so
many each week and when they are gone, they're gone.
Although 1 I1 1S would seem to be a traditional dessert, his version IS untraditionally good.
Made wllh plenty of nut I,alvas - there's a whole pound of them in each pie - a warm slice tastes
buttery swe I. liKe candy. That's fl'OI11 the condensed milk and light brown sugar that caramelizes
around the nuts
A Ilearty shce comes dnzzled with buttery caramel sauce and Includes a scoop of cold vanilla
Ice cream that almost seems to tam
the rich sweetness of the pie . Go figure.
While Flondians like things sweet, they also have a taste for the tart.
"Soulh F l ollda IS synonymous with Key l i m e pie ," says Richard Lemon,
cheflownel of Splen<1id Blendeds Cafe In Delray Beach. But he's gone that pie
one bett r by cl eatll'g a I< y Lime White Chocolate Chees ecake.
Cheesecake is
a
popular dessert at thiS restaurant and, in season,
Lemon selves about lOaf tI'ese Key lime cakes a week, con­
taHllllg three pounds of creGI'll cheese each.
" People go crazy for It."
the chef says.
2 tablespoons sour cream
1 (14-ounce) can sweet­
ened condensed milk (not
evaporated)
l'� cup Key lillie Juice'
4 large eggs
111 cups while chocolate
chips
1 (9-inch) Pate Sable Crus1
(recipe giyen)
11I.z tablespoons confection­
ers' sugar
lVJ cups Raspberry sauce
(recipe given)
Preheat oven to 275 degrees.
Grease and flour well (particularfy
hfltt('lm\ ':> 1n.•,..".......1.....1,,-- ---
LC3 1'C all preconccived notions about I'(:-g an cllisill(, bchind; lhen::'S a reason why thiS
I NJI N. flYk,al llwy. , Fr. /.Il tu/e ,·{/tJIf j
f9f.1) 61 f-J./ J l I mbliml'wgroml:md thal's bc..'C:luse CI'<:ry bite IS 3. plc..'�e or h(."3vcn, Sush i
South Florida re.\t:lw'ant na mclt it.'ld f S uhli m e
vi rgi ns will adore the fishless combi nation of vL-getables, fmiL\ alld nUl!> in Su bl ime'�
Forbidden Black Rice
Roll f!1 1, 9 I'\, ' )'he Sublimc PicCUIll [S 16, 9 n IS the ideal choice
(57. 7 fJ. The
for fir�t tim(.:r� with a glas� of organically grown Iw.:.ntcrra·s Chardonnny
scitan/so), me:H is brcackd and cooh-d 10 perfection and topped oIT " ith lemon c aper
saUCe, CarrOls , squash, and zucch ini slices al ia j ulienne add crisp tC XlUre to the I'cal
substilLltc, Thc mashed IXlt3tOt:S arc so ine rc{ilbly butlery you'll !'I.:fust.: 10 bcliclc no
animal l)roduct 1\'3S used in its creation, Fnd ),ou r e\pcrience at Su blime Wilh the
Dessert SlIl1lplcr rSI 7. 95l Do n't be Inti m i dated by the pncc, it IS hy far worth the COSt
with sc\'en SW(:tt Lndulgences lO sink your tt:eth into: moist Coconul Cake, Key Lime
flie m ade with IOrUnl cheese, Chocolatc firownie !o:lck'd \\ ith ddiciolll. chu nks or dark
chocoi:nc, Macadamia Or:tnge Cake, Carrot C:.kc
1\
uh <;0)' based crcam
j usl nll.;lL� a w ay in your mOlllh, :111<1 � (' oo p!> ()r Bcrry, M:UlgO, and
chc�:sc lhat
ill in-non Sorbet.
Open for dinnel' only.
MIAMI LIVING MAGAZI NE
WWW M I AM ILIVI N G MAGAZI NE C O M
RECIPES
SPLENO'O BLENOEOS' KEY UME
WHITE CIIOCOLATE CHEESECAKE
WITH RASPBERRY SAUCE
10 top II () 1 f nm J
m , )I�c II
a
rtn n d u l t
lntJuI9t' 1 1 C ( ' l I e ndds
pool 01 wnrm e s pr
�:;S0
Start a day ahead so the cake
can chili overnuJht You can make
1 1 11IgC' ';Duce.
the sauce and crust a day ahead.
' n ,f' p;uialt IS COI{1 bllt til€' walrn S.:luce makes it speCial," tlC says . He lih.es to conlillne nuts with Cllocolate, expl::ti n-
1119 his penctlBllt for mJdlng <'I scoop of toasted almond Ice cream.
Thel 's also (I Jlilrf:1lt
011
U K" dessert menu
nl
Trina on the beach In Fort
Lauclerdale. hilt hel� e ll el, co - owner Plntabona boasts an unusual Ingredi ent :
halva It W(lS c1!Jnng a tnp t o Isr.Jcl that he realized halva IS more than J ust candy. He
Make the reCipe in two batches
USing a rood processor with a
workbowl measuring at least 7
Inches across
3 pounds cream cheese, at
room temperature
1� c ups sugar
2 teaspoons pure vanilla
elClract
uses the nut ann seS;'lrne vnnety 01 t hiS Middle Eastern treat to flavor the mousse In his
Hatva Palidrt. He covets th,Jt mousse with shiny chocolate ganache . places a cylinder of It on
a plate and gamlsl 1cs It wltl1 choc olate and vanilla sauces as well as vanilla ice cream that has a
caramel SWirl and a bil of halva folded Into It.
Believ e it o r not, they also serve i ce cream at
Sublime, a vegetarian restaurant In Fort Lauderdale.
But, of course , it's made with soy milk o r cashew cream
instead of dairy cream.
"We don 't use any eggs, butter or milk products in any of
our dishes, including desserts, " says co-owner Terry Dalton.
But thai doesn't mean the desserts aren't decadent . Just try
Sublime's coconut cake served wittl a drizzle of caramel sauce
and a piece of coconut brittle - made with organiC sugar, of
course . T he intensely flavored coconu1 cake With its (soy) cream
cheese icing stands 4-lnches tall. It gains even more stature from
its garland of hand-shaved fresh coconut ribbons. This might just
be the richest and moistest cake you've ever tasted.
If you prefer pie , then move on down the street to Canyon,
also in Fort Lauderdale.
"I don't like pecans, but I like thiS pie," says chef/co-owner
C h r i s Wilbur, wl,o created it. H,s customers do too - in fact ,
t he y 've d emande d it be on the menu f o r over nine years.
Some even order it bef ore thei r entrees. They want to be
sure Wdbur saves them a piece because he only makes so
many each week and when they arc gone, they're gone.
Althouqh 1I1is would seem to be u traditional dessert , his verSion is untraditlonally good.
Marte with plenty of nut halves - there's a Whole pound of them In each pie - a warm sl ice tastes
buttery swee t . like candy. That's from the condensed milk and light brown sugar that caramehzes
around tI,
nu ts
A Ileal1y s lice comes d/lz zled With buttery caramel sauc e and includes a scoop of cold vanil la
ice cream ttlal alm ost seems to tame the rich sweetness of th
pie. Go figure.
While Flo! Idians like th i ngs sweet. they also have a taste for the tart.
" S o u t h r l o n d a I S syn o n y m o us w I t h Key l i m e pi e , " s a y s R ic ha rd Le mon,
chef/ownel of Splend id Blendec1s Cafe In Delray Beach. But he's gone that pie
one bett er by creattn�)
a
Key Lime While Chocolate Cheesecake.
Cheesecake IS a paplllal dessert at this restaumnt and , in season,
Lemon selVes about 1 0 01 Ulese Key lime cakes a week, con­
taining thre e pounds of cream cllees
' People go crazy for It . "
the cllol says.
each.
2
t
a blespoo ns sour cream
(1 4-oul1ce) can sweet­
ened condensed milk (not
evaporated)
1
cup Key lime j uice 4 la rge eggs
1� c ups white chocolate
:v.
chips
1 (9·inch) Pate Sable Crust
(recipe given)
1Vz tablespoons confection­
ers' sugar
t� cups Raspbeny Sauce
(recipe given)
Preheat oven to 275 degrees.
Grease and 1I0ur well (partJculany
bottom) a 1a·inch spnnafOfm Dan.
�
-- ------------�
o
0 1 0 1'
ocea n fron t
organ J C
o
8 ' S ON THE BEAC H
'lO N, Ocean Blvd.
•
SU BLIME
1 43 1 N. Federal Hwy.
Deerfield Beo<il
, ',4/57 1 -5220
me
orl,
n
01 the B
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n
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jB'� llIuh, level ll'llt-'I,or ues 91'1, outsidE'
d,n "9 ond poliO bar hove on lI'lu ed lole
01 Oeed lela PU?I the beaut ful new bocltd
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954/5 39-9000
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Pf\ppcr
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ll
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10 o re��ln9
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D ired
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14
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rT'ongo dr�S�ln9
1 c ,ked ripe manno
V, c chopped scolllon:'
I roo�I,� IX"PpPr5 and heo!l!o 01 polm '(JS�
)lJIxJ solod on dl,lied plote� Anglf! Ihe IoUcpn 1c r, 1.11 c.aYlty with shl lirp o;olod divldp
Ix·twt'pl) plulC �'PIH1UP IOlrok:cs, ueum1IIIcm and mongo. 0\f('1 'Iu-' greel'
eq\1
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BT lnq a 10 ge Sll'l(� pot 01 wiled wore r
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LOCI in ICP woler Split rn holl remove dow
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Wt'I'
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1 c diced lomO lomo!oe�
1 L- diced cur.u rnber
nl
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Dlrectl'
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Ol1oth(
Iogfjth,
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115'
C�n and
Ibsp kosher 50il
t�p whitt> peppel
1 Ib ccoked ,mol' "" ''''P
dic� (.(>Ipry ono red p."'P
Inn, lIe w ' ln refl'lolfllng Ingleej.enl'
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pur&!
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1 ISp ko�ht'l �nl'
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Pee. and seed .1-5 IIflf' r110L90\ p:Cn�
Wllh lulapeno:., blenc ,mlil ynoolh III
,,,I, . whisk li me !u!(.e !>til' and peppel
, ld olongo pvlee, a nd Inix w£:ll SIOI(' I n
, un'O nel Will Irma n he�'l lor .') doys
RISTORANTE LUNA ROS,6
Fort lauderdole
sublimercstouront.com
With on award wrnrll ng
mrnJ
l ec tul l ng
yOUI"lIf'1
or�Jo'1ic and 1 101\1101 cu'::' ne 11 0m evefY (orl,nent,
Sublime I� or�e rC5'O\'lo�t thaI t·uly liyf.S up \0 It�
flome You never know who you'lI lun nto 01 Sub­
I'me
Celeb Ile� ,ndudl/\g
5'1
Paul N'v. COflrtey,
AIt-'C Boidwj('1 ord Pomela Anderson [aye Sublll'T'e
Bet.ou�e the m(!nI
.. has no o( 'lfl'IO! products, YOIJI
CII�I'e mool IS 1 00% cho!P.�hJlol fref" Acclollfled
Co!ilolnlo reSlourutt:!ur,
lei Soiod
51
•
•
• o u t door
::" cv(>('1
Spondm
I::'
Sub
I(np.'� f"('W eO"OWI, 1 wi'h None l Alexonder lunc.h
olld Dinner do.ly P:!Vo'e ever t ioCIIIIrP::' aYOilOUie
iOI group!. Irom 1 0 to 300
CARROT CAKE SUBLIME
Qili:
114 Iu :.oy ndler •
(room temp<"'Ioture)
t1 01 ffl'/ mill
1 Ibso \fondlo extrOCT
5 02 un!.wEX'�e'led
Opr'e50uc:e
C su�ar
2 I}
r:
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be(h.hlde �ocollon 01i<"1
IIlg gOfgf'!OIJ� OLc()n v ew� tl1'd
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t" 'Plc.o! InciOOI
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�ICOrl.>d Clod delrclovs dir!l19 exfX' ern" AU'1enhC
Ilol,ul1 {UI�lr,:-·, f,Jrepoled With r� iln ..' dorrC5lrC
arlO rrnporred ·ng'l.'dl(,O'\ prlrilP " COl- ond pouhry,
Iresh seolood ond hO I1d{Joirt-'d 1-XJ�ln �IOI 01 thl�
Wrnc �pCL.IO'u( Aword-wlr1n+l1� 'c�touronl AI50
t Ige IS 111(' Jynollll(. P n� 1V..aorr
Bar wh, j. oHms rl('n"urr c(')(�tf)l\ onJ 0 w,de
holding (('l1m
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t�p (,.:Ir'\numon
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bm� !dlet
SeIV�5 ?
hp nuhncg
1 (love godlc Ihll lly silced
bp baKI119 soda
"P ",II
5 07 chepped w(llnUIS
3 e shredded C:JIIl..lt�
Ib powde cd SUg<1f
hI von,Un ...tfucl
Di rections: Place <oy Cleotll J K>'>t-', Orld �Oy
nJ(JIgOlllIl" .'1 m,)(e' olld blend Ullli! smoofh Add
p)Vvd''''led ...,gul ond vonrllo C":!I Ul.:. mix v"I,1
c(Jfntw ed /\ft" l c.oke hm cooler! dpcolo't.;
•
Decerfield Booch
I�p yr ound 91 n9(>1
pan Bokc 01 350°1 for 20·25 tn'nul!!s urltli cel1lQ.r 01
cor.€" �prrnn" hod wile., g<'f'liy ptP'>'I!1..i leT :0':)1
ut:um
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954/429-8386 · caffelunoroso.com
whell IS oct"(l '�Id" 0/1 A 1 A n D< 100;y BPOrh
ord "-'tot ,ng:f:(Jcrls M'lI unt I Ir.<.;Ol p()I Oled OIl i()'./-I
�fY"t.�J AUf) COllot!. tois·n�. wolr,)I.. on1 ml,.: ur" ci
cOInb.ned lro'lcr;[el bolIP( lu (.1 'OlJnd 9 Inch coke
2 Ib �oy UN.ll I l c.1rL-e� ,
1 Ih ·.OY 'Tl ll qfH llt' ·
2096 N.E. 2nd St.
CHILEAN SEA BASS AQUA PAllA
D i rect ion !. : S· h or dty ngl
enl::. plocp 111 0 :1"1:<1
1 (llt) Ix
w
... 1 81<>11: I soy b.,;tl":l until '.r nooll l Add vonrllo
exllod, '.oy rrulk -:Jod 0PIJc�{Juce Combine 011 ury
Frn>trnq
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(.hec�(' Icing and {ondloo wolnu's
IIVoifoble 01 Who/t' roods Morkel
Will
? Ol SI'0'k)1
4
07
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"}niO'l 1I...·r·,ly sire
d
rl� plum lomoto, chopoed
1 p!l1ch Ir(;'�h Illynrp. piCked
6 07 10m I vl(1i'
? 01: vfl'!.Oh�d bulle
I 02 I,t;-.II I( l..�� ul'l
5<11' alia r"" rpPI
Direc. tio n s . PmI' �t'U bo�s I Ufo'l!. II 0 1 O I('1-h �u
Ii' pO'\ ond �<:n Oil 'up '>Id( I'brl'lily AJd go,ll(,
5holiot, cl,oppPd 'omn';), 'hy(ll(>, c,om
slou a nd
hutte( 10 pon �o�(' n 450 Jl'gl{C'" 1.)Vell lor about
I m,n... lcs
Of .H I!rl l lsn I� I(;!'IIU�I Re.lIcvt.> pon 110m
Ollell With u n\l..:lo l '.lYJI"lo 1.01 "/"'1 !.P(] bo�s 10
o "(�IV ng plo!e L��Iy ChOf- 11119,·I(l o'ld nrorpo­
((lh�
II
10 so uc OVil mod ljrll lu ut Add 0 I o:"ld
P' rre 10 tr;�te Sf,Y.)C! '>0)f(' ove
�rYCi will. roo'.teo POtO'01 IJL
�OUh�(J sp n(;r.,.n
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')elye
U I 'U�C: or
Food
RE5 TAUllANT REVIEW
Mad about tofu
A beef with mad cows gives d i n ers
I
reason to veg o ut. BY JEFF RUSNAK
J ,,k'11t'
IIdYIUB by n('w� H,'roth. lhi: Il �J
�""'
cn�l� h",n',
lIIuC'h UI \�' lIrr people 1114'3)' fmlll cnlinK beef
Mo.1 re.IUUlll11l 0" 1\('1'lo. 1000.1 p1H'e),on and dine'1'lo It'·
punth:!l one5kl 00'" f1.'("trIIly diagnO!lcd in Wa,hm.lon
h;lllll" $Iu,,"t'd consunll'tlOrl of \Ie:ab, hamlwl'Jel, alld
�PI'Il: rib\. I CUll po:noroll)' I'wch fllf Ihnt finoJlnjl
Willu..>1,l1 a rh'tlil c of Jowner ,"OWl. there'. lIuie 10
�ulalcSl lh:'1 Amcncan� will re.'olulionin: thcir dlC'l lInd
bc.-'IO. dinin, 01\ lofu :ulll ",helll gras. inslclid of b«(
A�
'COfdinI IO the USDA u'unol1l1c Rnc�fl"h �",·i.,:c.
AlllCnCllr" �Ic lIn avc""g" 01 63 pourKIs of beef III 2001
\11\1: yc.. o(llte n� �Ill �Iud)'), Ihe cqul�alcnl "" 1 26
lI,oUIiCC I>CI'\'inll$. Thlll ti,ute tIoc�n'l Include the 52
Iltltmds of fhkkcn, 47 (lu"'lIId� of pool, 15 pouold) of n�h
;uIII '4 pound� oI'u.ut.,e)' conwn.:d �r pel'!i<)ll :ounually.
Willie OI\C moo ('ow I\n' , tIM.M.l,l I lu \lUlnni,l I lho: 11:1
lIo)n�1 cnll'lIIll fur Illeat. it h:" 1I.�cn Vtl�I:n'i:III" l al·
· :.�n · 1 born
Itlnt.uu of Ihelr prcfefcn':t fOl' lood Ih:1I ....
....."h ,'yes �I"" II hcarl And Ihoullh lhe ,rilllllg. h;'�"'11
lOllY �\OUI':"'il or:mim:.ls �1""1 1" ':O""llIlI, lhe lIulllbo!r
1I(\e,clariaM on��i"l lh
.. C �M' for II 'n.:",·In:e tilel h",
1l1U� Ihnn dUl.lhl.:,j in Iht p;bl doxlldt
NalumUy. mo� l'clcl�n�ns mean 111011: Y"ieinriall l\:�-
S
I�UUIIIS. Th�I') "crt"lnly Ihe C�1IoC lucally. Ih\JUih one
51X'h rc�laUI:aIl', Ihe 1 7S·sc;.1 SAIi... World VitI.talla.
(,IiI.1 in ft.rl Lal.lck:rd:tit, ha� e l3bh �heJ II� puma1:,/ 1111 Ihe hefbllomu\ food eh",". Sublime opened
11l�1 �Ullunc r III a hllit" �\alld;IIOI,e Illal !>telll('<1 �lItl
Kale,1 fun '" Outba\'1; Stelllliuu!oC I hml Il lJIIlcly veilln Yeggft I,"el: Sfra � '10 1IsI5I.Wl1m11i' �lmlI YIOlIIJ Vt� I¥I C IM " h Iyp QII , W' PMl lllOlti � HnJ� � l00pel�
oI 'l!I lf"IW'tlO p!c-tn ¥l IllQJI�' !hiII �I a11f111s1llll INY\!OlIl!lIl:!.l"'.
I(MIIUr.1II1 111:.1 u!ot� no inll....(liclJl. not cn'n d�hy p....d
U('t\. loOun:ed from 1\10 unimal
Suhl;",.. tOl'IC� hy 11$ "�IIU hone�Ily. II",J I IIlIlIhl ror a lablf, LUlJ('h bu>u,e)s I� (:Iirty bti�� a� well. e�pc' rooll\ antI liCllan WfUJ!�"'lJrr ,S 1 2.9.51. "'hiell \01" .el'\lell
add. tkl'I,IUtly, Owner Nand AIC�:l Id('r i� pfc"dent or emily (OII"derllll Ihnl SublllllC dlX�n'l h�ve a ;Ju....n­ ....·nh p�\la :,,111 II red """'e..au.:e contalninll n"ll:\lcd torLl,
II , ncluU«1 f"ur lnt<.!� uf lI u�h roonu - P0l1obe1l0.
II..: Anullal Rillhl. Fu"lIldntl')II of FI0rhlu lI't<.!. l1o\'con.l· lo....n �lhnJ: (ro". .....hkh 10 ...r:l.... .:u�l\1n\Cf)
inl! to Sublin�'� Weh �ite. w......... �ubllmevelle.eon'. tJ,e
Ohvitlu'I)'. lIu ntet()U� .h�·eetllnll tlinelt pwc IOf ....h�1 Clem i ll i. �hjit:l�e .lIld oy�lcr - bLiI unforlllrtately their
d<"'�le� 1 00 pc..:enl or Ihe rcMlllmlll"� piOn!, 10 Ofj;an· SUNIII'II: )Crv('�, F<lf' tl\Cm. 1M e�h�U\li ve Ii" of "our' Ihiel. II\U��)' ehalllC1e. Iu(fertd in lhe eompan), or lhe
11101:1 ppelb,eo.• •�Ia,J� ""d enllt!c�. :lIId !lIe �lIIaller "",Ian. ....hkh ,\ ....he�1 ,IUlen di�lIui\illll itsc:lr II' meat
'�lCion) .h:at �l,Ipl'II"' :lmmal� al'" Ill.: \'eiOlu hfc)lylf.
Whll� Alelillludc,', OI·� rtK-ad IIlUSI he: h;,h I!o:Cl.U\C M'1e.:loun of riua,. "cnit bU'Il"1") and n�· rr<'c .,u,h•• .....IIh 1101� uf !he n�\'!lr Th<' �auec. IIlCanwhlk. coulll
IIf SlIbltllle'� �IIC. �hf proI>�bly h,,� ,.1 lea'il Slime prof. ilIUM ,.,elll hr:.\ enly For nn)'onc ....ho II!;\I;III), Clil� mC1t1 han' dill": \O'illlO\ll til( luf"
The (irlh mcmher 01 uur parl� had leilipurn .... lId
ih 10 domne II. Ih;: (,l1d 0f lite bu�"IC\' dHY. The d;'II"1I hul dOCi !O " cgc la riun 1m..... Ulltl �l!lun. II� I do. Ihe
mu\lnoolll ltild "time motlu iS l 2.9Sl bul round it lael,· ....
lu ea I� ' ) PluUy full IIlU�' n illm. "lI;'lud;n� II feCfnl eh."I);"1I ",,'1 ca\y. b.."'::lu$e Ihe le�ull. ar e n 'I :to felt
in, .he Tlehl��� une ,'onlC� 10 npc:ct ffOUl U dl�h Ihat
Sunda)'. ....hr-n
.
....r
. pan)' of liv.. had 10 ....a n JO lIIinule�
able II} lUe:II·J,;'!oCtl n:':ll'o.
Of Ihe live �opl.: In 0111 dl""CI piII'Y. IIim: 1i11l� l"OII1I�J II po�IIIi hroth M)' OWl! d.uppoinllllent ....'u
It�lr ,nelli, :1I1\I 1"\'IIo""""'('d ItICU) It'lIoJ. liowl'Y(1'. 1....0 a��uaj;cd �1"'�""'h:1t by a mee ...inc: \tSI 11131 inclvdcd II to
Sublime World Vegetarian Cuisine
" r u�. 1 nutl luII.,11ICI. h,,,l leftol'Cf) Ihill we dldn', both';l DllIlterra CharJonnay lIliJde ffom ol,ank ITapc!li ($7.
I" lU�<' II<HII,· '1'1,,' II'oC�to; Ihal nll'I wnlt IIPI�I'ul ,,\('lu(J· II l1lu�s. $26 II boll1.:l.
...
COIl'lI !h�1 \lte OlIajOnl), ....ert
.
happy with lheir 111(:111... :0:
101 N FtOefilllil\1lway. FOil laudefdale. 95./615-1431.
,'.I ThJI ",.o•.Il.: , !",....<J
.
....lIh
.
A,i�1I ' O:lelahl('). <;oy·
"",w.subhrne�-eoe rom ()pen 101 !u1l(h 1 1:lJ a m '2.30 II m. Mof'Ida}'$'
.,'111111 "lIIn1" rm,j pe:mu!.1 In II �V.ttH&nd' lpky uucc 1 wanled tu 'II'� Subhlll� il !>C,'on'" try al luneh. I rutlnd
I
I
I
�
i
.50 �
fridayS, lOr dinnet" 5-9 II m. Suf'ldal'$. 11M 9.30 II m MOflday$-Ttusllays ar.1
10 p.m FrIdays aroo SaturdayS. MaI'M crt(!11 cards am It5ervalions lor paJiles
01 seven or lllCte IICceplCd W !�lCllah accessible Avetage dinner laO lOr Iwo.
150
**
HO . ID gtl lh...: (M 1-905 III Siniloe IIOIJlMtd. 1NI un !O FlUet" Hl'llcwar,
lltn�n�1l\ltIOuI_molt
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_ I. . '-
""-"",",,,<tfIoQut,...WI __
_"lIoOm."_�IIII'_
U""'" M-........,It¥< _lI" ...<!'••!tu
It; H) '1St 1111� .... � " the ..ho,,·c of. Suhhmc re,ul••r who
Ihn\l1)llI lhc <J1�h alllh�l1lte .:nou&h 0U II prl"'iu\lo; V'�11
10 ol\k:r it �glU". The �!Ulfetl 511\'oy '·'Ihbagc ($ 1 3 . 9� )
\0'1" 111:.0 .....dl·hleJ. ....,!h
.
.......... ri.:e. nn.l,hrwlll�. 1'U:I�1t.""
\Tlle",bk� alKl lOOlled mns. ""'10111oped ul'().md .hl' II'�'\�
[UlII IOoppc:d ....idJ II fl'd "'''l( SlIIK't.
My ....if
. e t"t _ the �ntlplc.t hem lIonunl Ihe C'II'�:
"
"'J� loli 1111..,' ....illl
.
�pinl<Ch :Inll CWlu)l�nl Ihm ....elc lopped
....·;111 looMN pine nUl) an'" :1 frrsh. hOU�-III:Itk: 100lialO
loIIur.: ($1 1 9.5). U'I'i. ,n Ihis rilloC. ......�. " ido;:
e
d more.
My o\O'n [llCal ....;I� mOfe «lInpllCa!cd 11KI 1e� JallslY·
in, by half WIIl!;nB I0 � ho"" rime Ihc lItehcn rould
come lu rtph"I1II11, 3 "�;t!y lI"h. 1 OIck:reJ lhe Illu�h-
�
2'
� redemplion of !oOrb ....IIh lhe baked e'lIplllnl �hrmc·
5an" ($K.9.5 1. whIch bciUll ....ilh (I\� _li«5 of <'IIBpll," •
!Ilal ....erc Iayt"rcd I hcli M'Ufcd on the ounidt ....i!h iral•
ed rnoua. eJia made frum Kly. The: �ulCk .... .
, laid over
...
Lon,llin, iii'" dcrol"lllcd ....ith
.
II. bcau.iful and (mllllni
busil lcllf. TIle <'lI lIpla," ....i.. del..:.uu\l)' IoOf. and warm
but would hal'e bellefited fr()m 1II./t'lClh,nl lflOf'C '-0\11ful Ihon .oy m 01.
lll,'clia. tikI' a heullhy ,havill, 0(
Pafm;,llIno-Reggiuno ('lIec� from a cow IhDI I. �ny- it
lhi ng bill In.d.
i
-i
••
" VOl hne slIGltlllon, tr ,,,,,n
,,, lS, c,,1! �21
or .·mall tltylinkOcltytlnkrnaplllluom.
S
tI.
One night
last week, I
once
again
found m yself
i n the same
hole I've been
digging
my
GABE
BEAMAN
way oilt o f
"[ze18
since I w a s a
�.c;om
little kid. As
usual, I saved all o f my work
until the las t minute, so I was
forced to pull yet another
all-nighter.
I flipped open my laptop
and made the customary mis·
take of getting on the Web. But
this time I silently promised,
''I'm just going to check e-mail,
read the headlines, and then
get cracking on my deadlines."
Two hours went by and I was
still reading about the guys
fro m Orange County C hop­
pers. Soon after that, I segued
into a bit of research on the
life span of giant tortoises.
Feeling pretty contident that
177 years was th e wor l d's
record, I moved on to the
news and stumbled upon an
eye-opening article.
Although he's not quilting
cold turkey, Cookie Monster
from Sesame Street is officially
cutting down on h is cookie
consumption. Besides instill­
ing willpower in our scruffy
blue friend, the producers of
Sesame Street w i l l also be
TH[ HERALD I � RIDAY, APRil 15 2 001:, I
�
IGHTl FE
I l3P.v'JJ A RD
AFTER DARK
A h e a lt h y d o se o f n ig h tl ife
neve r hu rt an yo ne
introducing talking vegetables
to promote healthy eating hab­
its in the upcoming 35th sea­
son of the show.
Jim Henson's peop'le have
Dever pointed me in the wrong
direction so I decided to gi ve
this "healthy" thing a whirl by J;:.
heading over to Sublime, a
I sat at the bar and ordered
a cup of organi cal ly grown
vegan restaurant and bar at
coffee. Besides a sea of soy
1431 N. Federal Hwy. in Fort
Lauderdale. People who subdishes, the menu at Sublime is
scribe to th e vegan lifestyle
fortified with 60 w i nes. four
stay away from anything contypes of sake. six: macrobiotic
taining even a trace of animal
marti ni s, an d 10 beef- tree
products.
beers. I wasn't in the mood for
Like the Tyrannosaurus rex
alcohol and didn't know if i t
before me, I'm a carnivore so I
was app r o pri a te to ask for a n
really didn ' t know what to
artificially sweet ened Diet
expect from Sublime. I held
Coke, so I gav e the beel, ca r·
my breat h as ] wal ked in
rot, celery and parsley concoe­
because I was expecting to be
tion a shot. 1 1 cost only $3 .75
asphyxiated by that thick vi tafor a decent s i ze glass, and I
min smell found in health food felt healthier with eve ry sip
although my taste buds were
stores. But as usual, my p reconfused by the lack of chc mi­
conceived noti ons were completely off base. Subl ime oozes
cal additives.
If I w ere in the b us i n es s oC
with aroma-free elegance and
a welcoming vibe.
giving out gold stars:Suhli me
-
would get four mit 01 live. The
mu s i c is played at a level
where it's i ntended to be
heard but the rid icu lously
ligh t elev ator/dentist office
"jazz " mocks the good taste of
the architecture and origin al
Peter Max pieces on the wall .
An urban lounge sound would
command t he ti fth gold star.
Nevertheless, Sublime is a ftne
dat place. You ca n always
rely on traditional spots l ike
the Cheesecake Fac tory and
Houst on's , bu t if your date
even partially subscribes to
bohemian v irtues. you'll score
big with this vega n venue.
If you're h u n t i n g tor s i ngle
men o r women, you'll be
pleasa nt l y surp rised by the
fo lks s i tt i ng at and arou nd the
bar
but I'd keep the word
" hunting" out of all conversa­
tions. There's defin itely some­
thing to this eating health y
thing becaus e i t s ee m s like
everybody w ho work s here is
immensely attractive. Maybe
I'll cut down on my dail y Hot
Pocket intake.
After the wholesomeness of
Sublime, I needed to do some­
thing to balance out my eve­
ning. I get a rush from sneak­
ing into hotels $0 I drove over
to the Best Western Marina
Inn & Yacht Harhor at 2150 SE
1 7th S f . in Fort Lauderdale
\ 954-525-3484 ) . I sl i thered,
undetected, to the Ti k i Bar
and pretended to be a guest.
-
,I
food
RESTAURANT REVIEW
Mad about tofu
A beef wilh mod cows gives diners
reoson 10 veg oul. BY JEFF RUSNAK
J
udlllllti hy IIf'", IC'''"h. 1110' Il. ad �..,"" (11\" h�,,,',
lIone much ICo ),Jre people �"'''Y Irom ClI"" II- I"<�1
;\ttl,1 Ihlil\lI.un 0\\'1<'1'>. too.! pur'..)·ou 1nddll�l\ Ie
1'011 ,II", j,)IlI; ud U''''' '"tori) ,I':&¥'IO�J ,,' W;" h"'l!lul!
h;l\II', �Iu"(d COI"tllIll'" on uf I\uh. h..",bu'lItl) and
<J>;IIC nb\ I (�Il f'Crwl!••II)' \'ooch for thai find"'l
�
W'lhOI>\ /I plaluf or dOWIl 1 "0"'1, Il..:r�
\
lillie 10
,un:"'" Ih" , A'llCn��II) wll! 1('·ol"II"III/C thclr d,el �nd
bel III dlll'"i 011 10lu all" wheal ilr..�\ In\lr..J or l:H:et
A...,'ont'lll \0 rhe USDA [.nmonul KCI-ureh S"I VICO:.
AlnCnl!HI� :tIc nn M�lU�C (.)1 01 j'l(ltmd\o or bed Itl 2001
tthe year n( Ihe tI'KJ'ol rtccnI sludyJ. the CQU'13i(JII 01 1 26
it ounce �cr\'lIIp Thm fi@Ult o.lOl:�n·l lncluJe Ihe Sl
!x.tllld, "r,llI�kcli ,'7 1'01100. of p....\." 15 [lI)IInd. "I II�h
,III.! I � fKlUlldl "r tl,IIL�)' �'UI1\UIIIC\I pt'! IlI!rl.tlll .lIInu.lIl),
Wlllk aile Ill:ld
HIW
1>11" (11Oul'-lI 10 >.1,11111,,,11 Ihe n.'
Ilo,,�l , r.I\' III,- lor 1IlC:., '. II hn, j"'�n " <'Melnfl,lI!) ,�I
,Jail..,., 1'1 1111':11 prc(u\:nce lu, iond Ih;" ... �,n·1 "'""
" " h e)'\:\ an.! ., hr:u l AnJ Ih<luBh Ihe Itnlhnl, haLIIlW
�,,<J �"ul, "'II ul :'IlIm,.•I, rell1�"I� �·'H'�'�"'. 'he n umber
.>1 ' (r("'�II�II' ,,,�Lm! Ihe ...,&.... lUi � '''e.''·IN,· d'ct h,.,
nlO� thlll oouhlcJ
III
Ihe p;a�1 dec<kk
!\ ahlrJUy. lI>1>1C n'll':mnan� 1Tl(';II1 IIl1lfe "C,�I�' ldl\ I�'
UIII:II1I\ Th:II', ,<'":11111), tht U!IC 1<I<,;aUy. IhuuSh une
·
\IIell fC.lau, :,nl. Iht 1 7.5 ,c al S,Mim. WOII4I V'9'lolia�
(1II\lu 1I1 1 1"' I�lIlIcr.!"k. h�\ (,ubh,hed 'h 1)11111"
C)' e,n the helh" 'urOIl' food ,hall, Subllllll': ·'flC11C•1
II 1,II!!e \1I,lddl",,,, Ih�1 "'<,met! belief
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NIBBLES & BITS
A cooking class in the raw at Sublime tonight
BY KATHY MARTIN
9S4-6!s-1431.
kmartin@:herald.com
Eat your homework - a
iow·course raw-foods dinner
- and wash it down with
wines from Bonterra Organic
Vineyards after a cooking
class at 6:30 tonight at Sub­
lime World Vegetarian Cui­
sine, 1431 N. Federal .Hwy.,
Fort Lauderdale, led by <:hef
Peter Carvon!. The S7S fee
includes tax and tip; reserva­
tions
w
are-
required
at
It's part of the restauranl's
guest-chef series. Next up:
Steve Petusevsky, author of
the Whole Foods Market Cook­
book, on Nov. 3.
,
BRO
Nww.HERAlD.COM
------�---
BR
PARTIES
I
ARD
G a l a a t B a h i a M a r ra i s es
The s ummer of Woodstock.
:x h a n d some,
j o e to r and
a
sua v e
young
yo u n g
n u rse
;wept off her feet by hIs charm
"'I arrl ag e and a
h o n eymoon
But no l i vi n g na ppl ly ever
�fter.
Sau le ne
Sutton, now a
boa rd
mem­
b er
Women
0f
tn
Distre� s. lold
t h e s to ry o f
PARTY LINE
menta l
JANA
SOELDNER
DANGER
and
p h y s i c a l
After coffee a n d d essert.
guests tri ed thei r luck at casI­
no-style gaming tables
ev ent
ra i s e d
a b out
$ 9 5. 000 for Women In D is­
tress, sa id a uxI liary President
Silvia Mansons.
FORMER BEATLE
Who says Browa rd doesn 't
get I ts share of celebrities?
Pa u l
M c C a rt ne y
d i n ed
recently at Subli me restau rant
In Fort Lauderdale. sa id owner
Nancy Alexand er
she
Alexa nder met McCartney's
h e r s elf
suf­
Wife. Heather, at a PETA gala In
Los Angeles last year.
that
The McCartneys began with
resu l ted I n the deat h of her
bav ed st uffed arti choke with
J nbo rn ChIld, at the hands of
W ild nee, pecans squa sh and
n9
l a te
p reg n a n cy
ler first husband. Sutton s poke
to an attentiv e a ud Ience a t
VIva Las Vegas' the first - ever
g a la
hosted
by
the
new
fo r Wo m e n i n D i s t rE
Cape Hatteras
abuse
fered. includIng a b e at I ng dur�
$95,000
week stay at a beach h ouse on
The
:rUlse
CORPORATE EVENTS
I
FUNDRAISERS
SUNDAY. SEPTEMBER 2.
saffron 011 sauce, and cauli­
flower fnto m i sto For ent rees,
they chose vegan plcca tta and
orange-glazed seltan soy steak
Women In Distress AuxI liary at
wltn
the Rad i sson Bahia Mar Beach
bea ns.
a v o c ad o s
and
bl ac k
SEEN AND HEARD
.
TH E PALM BEACH POST
.
.
. . . Fonner Beatie
Pau l McCartney loaded
up on healthy food s
before his U.S. tour
kicked off in Miami
Frid�y night, sharing
a qUIet meal with
wife Heather Mills 24
hou rs earlier at Sub­
lime, a fancy vegan
res�urant in Fort Lauderdale.
Owner
Nan cI Alexander of Boc.a Rato
n tells
PafJe Two they had c.auliflower
in a
SpIcy sauce and spinach pizz
a to
start, then a soy steak with an
anchovy-orange sauce and a
desert
sampler. After helping them
selves,
•
SUNDAY. S EPT
EMBER lB.
McCartney and Mills
sent the leftovers to
two bodyguards at an
adjacent table . . .
2005
I
·
Got a news tip? Call Jose at
(561 ) 820.472 5 or e·m all Jose
_'am blet@pbposl.
com
8
FOOD & D I N I N G
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N I B B L E S & B I TS
A cooking class in the raw at Sublime tonight
BY KATHY MARTIN
kmarting-herald com
Eat your homework - a
four-course raw-foods dinner
- and wash it down with
wi nes from Bonterra Organic
Vi ne yards after a cooking
class at 6:30 tonight at Sub­
lime World Vegetarian Cui­
sine, 1431 N. Federal Hwy.,
Fort Lauderdale, le d by <!hef
Peter Cervonl. The S75 fee
includes tax and tip; rescrva­
tions a r e required
at
954-615·1431.
It's part of the restaurant's
guest-chef serie s . Next up:
Steve Petusevsky, author of
the Whole Foods Market Cook­
book, on Nov. 3.
While the reSlaurant lakes limited I"CSelValions, it has se: ll ing for
1 75, incl udin g the 1 4-scat community table. If there is a wait for a
table, no prob[el 1 1 . The aunosphere is convivial, and m�U1y use the
lime to shop i n Sublime's popular lifestyle emporiul11. Here, there is
a thoughtful sclection of cnlelty- and animal free produc15 including
8) jallls S
soaps, hair care, skin care, cosmet ics , nutritional supp[emen15, books,
/It/J1ml
music, greeti ng cards and �ift itel 1 1s. Some diners choose to cory
up at S ublime s bar, which takes center stage in d,e main dining
'
As a vegetarian . I have
[earned to be accommodating. " "0, of
course I don t mind having dinner with you at the Slaughterhouse
'
Restaurant," I say, while thoughtl of again suffering through bland,
area. Consistent with the restaurant's philosophy, it se\Vcs organiC
bc r, wine and spirilS, along wilh a wide selection of non-alcoholic
beverages, includ ing n alural sodas, organ ic iuices and teas.
steamed vc�etablcs and a baked potato dampen my enthusi:llll1.
Fortunately for me, and even the region s non-vegetarians, there
'
is cu l i nary ni lvana to be found in the he:lft of Fort Lauderda[e at
S ublime , World \ ege larian Cuisine and I.ifestyle Emporinll1.
'
The brainchild of CO-O\\� lers N anc i Alexander, a well known animal
riglill activilt, and 'Ierry Dalton, a veleran re,taurateur and founder of
Interestingly, a non-vegetarian deve loped Sublime's inllovative
mcnu. ,\ccord i ng to co-owner 'Ierl)' OaiLOn, Culinary Director Marta
Braunstein, former pastry chef at �ta rk s Las Olas and Sm ilh &
'
Wol lcnsky, created a[1 of the dil' i ne di s hl'S on the men u illcluding Ihe
lo-die-for dessertl
but more abollt lhcl11 later.
the original Unicorn ViI[age ,Ilarket and Restanrant in N orth Miami
The kIt way for the uninitiated to experience Sublime is in a small
Beach, Sub[ ime is a restaurant where vegetarians and veg:U1s can d ine
group, orde ring different items and tasting everything. lJegin w ith the
wo rty- free, know ing that no
homemade soup du jour or go d irec tly to the appeti zers. Of those, til\'
animal Pl1ldUCIS or b)11i1lduclS arc uscd.
Health-conscious no n -vegetari ans can enioy a tOlally cho[csterol-free
Napa pOIala tart is one of my fal'orites, Ti l is divine dish compriSl'S
meal without sacrificing t:lllC.
layel"> of oven-dricd tomatoes, potaloes, caramelized onions, hen"
On my most recent vi,it lo Subl i me, I invited a card-carrying carnivore
The spicy lempura caul i llower frito ",,,10 is an u ne' llCc ted ple:NII"l'
friend 10 i oin me. Cynics might sec Ihis as a payback for all those
and sour cream (no, nOl thc real slliff - bill hel ler ) OVN :1 !laky crust.
Evcn horing o[d edamame (soy bean pods ) . seasoned and li�hlly
meals at lhe Sl:rughlerhousc hnt they would he mislaken In fact, ill
balhed in soy sauce. is del r ghtfu l .
Fe;tiv:1i 1I:llIll,1 it Ilesl Neighhoril(xxl Rc:.tallralll in ilrolVard County.
AII)'one who h:ll e'er been disappoinled h) l"l'gc1:lI"Ian ""I" wi ll tinK)1
a nod to Sliblime's broad :lppe: li , the Sollth Hcacll 200S Food & Wine
Over the sushi at Sublime. They "'�, I I : lnd\ down. t i re hest-l:l'lin� rolls
Enlering SlIh[ime's Zcn-in,pnix[ atmo,pherc is a treat for the ,",liSe'S:
A pe aceI'II I watclw: li l, skylight' and 11':11'111, calmin� womb set Ihe
:1IlY',here, The rice is neler over-c( x )ked and all the frIlin!i-I are fl\�h,
crunchy where appropriate and flavorfili. Tlroogh I 'm a hig f:ln of
ambiancc. Even the air, fre;llI'ned by the c:llcading watel�, fl'Cb
Suhlime's Spil')' vegetable roll, Ihe new forhldden hlack nce roll W , l\
varyin� ethlllCilll� :1I1d :lgCS.
ami while rice rolled a roo nd red pcppel\ heln
cl caner in Ihis IIpICale cnclavc lhat all racls a divc� clientele of
10 ' LUXE Li ving I OC TOBER 2005
a fe:llt for tire eyt'S and p"I:lle. This molti-color prescnlalloll of hl:!ck
curd, III: U l gO, c lrrots,
steak and lasagna bologncsc might he good choices for those wanting
a beef fix. I�lothcr option for the heart)' eate r is t he I�d lentil-quino"
c'lshew spread, ginge r. carrots, chives alld avocado w,,, ,weet and
loaf. Walnuts, browII and wild rice, red peppel>, carrOI5. onion and
tang)" with a crunch), te,ture that eamed it nc" favorite roll status
garliC combine to channel mom's meatlo af memories . .
III
the mcat, of course. Servcd with a generous porllon of garliC l11ashed
111)' book.
Ent_ abou nu, with se l ec tion, for vegetarian and non-vegetarian
without
potatOC$, vegctabb and grav)'. th iS entree wdl sati sfy the hungriest of
dinc�.
palates alik '. On our knowledgeable waiter', recommendation, I gave
the spicy il<Jmh a) green curry m",ala a whirl. The dosai (bread filled
For a lighter meal, Sublime serves up imaginative salads and pizzas
with p otato. carrot and pe"s) w," illlmenscly satisfying. The Glshew
prepared either with whole wheat or a mouth-watering hcrhcd crust in
l)[lsl11ati rice was l i�ht and Ilavorful and th e coconut chutney was j ust
the custom hearth oven adjaccnt to the bar.
the ri ght touch to counter-balance the curried veggics and len tils.
Another exceptional Asian-inspired entree is the tofu pad thai. Spicy
toIow for the best part: Sublimc offers a dessert sampler th at showcases
crisp ve�ic>, fresh tofu an d cooked-to-perfection noodles nl:lke this
in generous portions on a gl am plauer. D ie· hard chocoholics will not
without being too hot and with ju,t the right al110unt of pe an ut, the
usuall) run-of-the-mill Thai dish simply unforgcllable
nearly all of their spectacu l a r homemade, artfully designed con fections
feel cheated when they taste the Valhrona choco late brownie, nor will
New York cheesecake snobs tllm their no51'S up at Sublime'; vegan
For the non-vegetarian palate, I recommend the grilled portabc l lo, the
,pinach-alld eggplant-filled ravioli or '''')' of the offerings that feature
scltan
" SOy-b'llcd meat substitute. l�lCho-orange glaJ.cd seitanlsoy
version of key limc chccsccake.
As our meal concluded, 1 was curious about my friend'; opinion of her
dining ex perience
" I feel prelly good abou t eating
here. I don't usual ly think about thc
f"ct that an ani m al lo,t its li fe so tlrat l could indulge my desire for a
burgel: " she said. "Dinner was delicl()U5 and I feel like I did sometlling
good."
But the ultimate t timoni al to Sublime came in the fonn of a
backhanded compliment. " I would eat here again," she said. "even if
1 didn't have to."
'- "
l.Jifestyle
tiDA SU N · SENTIN
I I
I
T Il
U It ), \) " y
PETA chief
seeks a kinder,
gentler world
By DAVID FWlll.I.R
5 1 . '"
W II ' T l .
Ingrid Newkirk. co-found·
lef of People for the Et hical
Treatment or Animals, slid
inlo II banquette al the ele­
gant Fort Lauderdale restau­
rant Sublime and order!:d
cream of aspanguslOUp.
There would be I'lO actual
cream In the soup, of COUnill,
because Newkirk docsn't
consume animal products.
and the restaurant doesn't
serve them. And the mcis­
tenee of Sublime. along with
the presenceOlvegan restau­
rants in cities all over the
Unlled States. is In part a
uibule 10 PE'TA's impact dur­
n
i g the past Z:Ii yean .
With a platoon of under­
cover Investigators and ceo
Itbrlly allies, PETA hos btl·
Come the enemy of meat
packers, fur farmers and ani­
mal-research labs. While
otherlnllnal.prGo
tecHon groups ig­
nored young pe0ple because they
were unlikely to
become donors,
PETA sel up col·
lege chapters and
sent aClivlsts to
Taste of Chaos
concerts,
The Norfolk,
Va,-bllSed organi. Newkirtc;
'l.allon has also
alienated many people - m·
duding some animal.rights
activists -with sluntS luch
IU handing out bloody dimes
outside the oUices of the
March orOimes 10 proU5t its
fundin� 01 animal research,
urging Timothy McVeigh to
h"ve . vegan last meal �nd
seWng up cages with nude
women in body paint to dra·
mallze the plight of circus
animals.
I ;\\
\ I( (. I t
) ,
2 0 0 5
.
. - .' . . _
.
.. -
.. . .._
.. ._-....
.
SECTION E
Newkirk, who was in
South Florida 1&5t week to
promote her new book,
Mokln, Kind Choices (St.
Mlnln s Grlmn, $ l l 9!;).
silid such taclics are neces·
sary to gel coverage from
media organizutlons thllt of·
ten prefer froth over sub·
stance.
�We've had news confer·
encei that have been ex·
tremely serlou3, but no one
has shown up: saId New·
kirk, sp�lkinK in a soh En·
glish·accented voice. -I'm on
the road llt'lIh a book, and it's
very hlrd to gel press for it
because It's considered not
very contro...erslal, nOI very
provocative, not very stK)',"
PETA', opponents, both
Inside nnd outside tht ani·
mal.rlghts movement, say
the group's tllCtlCS and rhelo­
ric have prh'ented the son of
compromises that could ac·
tually Improve arunllus' ll...es,
-Ingrid Ne....kirk
.
has made
PE'rA aboul confrontation
rather than give·lnd·take,
ralher th"n compromise to
reach KonI3,� Itud Jacqueline
elllnln, president of Arneri·
cans for Medical Progress,
an organlzlltion bllcked by
pharmllceu t lcal companies
anti medical researchers to
counter
animal.righls
groups.
"There lire a 101 of people
In Ihis counlry .....ho feel
....e·
. ...e lost a generation ofre­
searchers becrulse of PETA's
Innuence In the schools [n conttllSt to PETA's usu'
al confronlational tactics,
Ne.....kirk's book focuses on
the quiet steps people can
hike In their daily lives, from
chOOSing cruelty. free cos·
metics to avoidifl furniture
Ihal contains ....oo
.
to dealing
klndlywlIh hou.sehold mice.
Be:'ore you choose a leath·
er Inlerior for your car, New­
klrk wants you to think ofthe
suffering of Ihe c.nle she
saw being driven across In·
dia so their hides could be
ex.ported to Europe and
NonhAmerica.
"When they fall from ex·
haustlOn ln t he heat and the
Y
• HEWII•• (CNlINUl5 00 n
._,.. .. -
,
lice. Z l zza was
"I
aup<lrio"pn
��:�:;l��
mistook her for <n,n')",no
sa id . Pam's rep dec l l
Restaurant an uncommon experience
K I ZENA PlNNEllA
From the momenl l walked inlo
Sublime, it was obvious I was in a
vegetarian restaurant. ught green
carpet, ceiling, booU " a�d curtains
adorned the simple, elegant
restaurant. Water trickled down glass
panes built into Ihe wall, a fire flared
behind a mahogany counter, and
sedate jazz music pervaded the air,
Scanning the menu, however,
pleasing fruity aftertaste.
From the bamboo plants decorating
the entrance to the r"hless sushi
advcrt:ised on the menu, U'e restaurant
has many Asian influences. While moot
oplions are a combination of Italian,
American, even Mexican food, the menu
offers tempura vegetables, cuny and
raw vegetable rolls.
.
Because I was in a vegetarian
restaurdllt, I trusted that the nine salad
options were up to par, so I moved on to
why were pizzas and burgers on a
vegetarian menu?
But lhis buller, whipped olive and
soy oil with herbs, lasted fluffier and
lighler than all my past l-001't­
Believe-It's-Not-Butlerexperiences.
Portobello mushrooms replaced the
dessert menu, which includes
cheesecakes, coconut cake and a variety
of ice creams and sorbets.
My dessert, Pear-Ginger Upside
Down Cake, was afflicted with a severe
bout of cinnamon-itis, Despite the
rampant spices, the pear sorbet, my
\1 '1110 M A $ At)U INA'I
the main course. A loyal meat-<)ater, I
trdnquillity. Though the prit'CS were
hesitated to order the Sublime Pia:ata,
featuring soy meat as the
reasonable, I saw
something I have
main attraction.
IF YOU GO
While the entree tasted
,
never before
like bread, it took on the Ihin,:
encountered on a
What: S u blime
Where: 1 431 N, Federal
filling texture ofveal. l
lle .
menu: a quotation
mark.
Highway, rort Lauderdale
side of super-mashed
For more i nfonnation:
potatoes lacked volume and
What's really in
Call 954-6 1 5- t 43 1 or vis it
tasted a bit oily, but had the
the "mozzareUa" and
perfect amount of garlic. llle
www.sublimeveg.com.
"Mornay sauce?"
vegetables in the Baked
Expecting a dinner
Shitakc Spring Rolls were crisp,
completely devoid of animal
flavorful and vibrantly colorful.
products, l was surprised to see what
Sublime is known for its vegan
looked like buller on the table. And
quickly marred this sense of ease and
1
burger paUy, and soy " mozzarella"
covered Ihe herbed piz
za bread.
Sublime offers whole-wheat past.,
whole wheat bread and brown rice.
Even the beverages are org'dIlic; my
raspbeny Blue Sky Natural Soda
ta -ted like sparkling w ter wi th a
"
favOlite part, electrified the tongue. l
couldn't detect a texture, only flavor and
coldness .
Although I did not relish everything I
ate, Sublime made me curious to
e)(perience other animal-free dishes.
-<
A map of healthy eateries
for those on road again
• Book outli nes U.S. restaurants for
tarian-friendly. not all are meat-free.
The Goldbecks, whose II books have sold
more than a million copies, started down their
own road to better eating when health food
became trendy in the hippie days of the 1970s.
David, now 61, was a lawyer directing a COID-
travelers. A favorite: Sublime in Fort
Lauderdale.
By DEBRA SWITKES
SpecIal to The Herald
David and Nikki Goldbeck have been in the
vanguard of the natural ioods movement for 30
years. Their 1973 Supermarket Handbook was a
ground bre a king guide to healthfu l grocery
shopping. Their 1983 American Wholefoods
Cuisine has been called the Joy of Cooking "
health food generation."
In their new book, Healthy Hig/lways: The
Trave l e r 's <Cu ide
to
,.
Hea l[hv Egring (eelES
) ss, $)8.95), the Gold-
61
munity legal service program and Nikki, now
57, was a dietitian. They decided to change
v
their own diets, and in the process began writ­
ing about their experiences. Though their
books do not promote a specific diet, tbey do
mP ha S ize ea ting whole, unprocessed foods
d a minimum of animal products.
Healthy Highways contains listings in ali SO
,
becks leave the grocery
store and home kitchen
behind, hitting the road
w i t h nutrition - mind ed
readers.
"When Th e Supermarket Handbook came out, it
hoppened to be the right
book at the right time. and
I'm feeling the same way
about this book." David
Goldbeck said.
"Everyday there are
new stories about the obesity epidemic, about the
fast-food lawsuits; people
are really concerned now
about the quality of restaurant food."
Healthy Highways lists
more than 1,900 places
throughout t he United
States where travelers can
stop for a nu tritious meal.
They range from gourmet
restaurants to salad nnd
juice bars and vegetarian
burrito stands.
Among their finds: Old Dog New Trick, a
vege ta rian res taurant i n meat-heavy New
Orleans, and Zafra, a vegan eatery with a
Caribbean flair in New Brunswick, N.J. Their
favorite is in Fort Lauderdale: Sublime vegc¥
tarian restaurant.
"We try to move from base to base, from
the idea of how to shop healthy to t he idea oi
how to cook healthy, and now to the idea of
how to eat out healthfully," Ni!&i Goldbeck
said. "It's more about giving people informa­
tion so that they can make choices for them­
selves and take some power over their own
diets, "
The Goldbecks, who spend winters i n
Miami Beach, began their research b y mailing
out about 4,000 questionnaires to restaurants
and natural food stores. They followed up with
faxes, e-mails and Ihousands of phone calls.
The couple are vegetarians, and while all
the restaurants in Hea lthy Highways are vege-
states of restaurants
and natural food stores
where travelers can
either sit down for a
meal or buy food items
to go. Each l isting
includes a map and
driving directions from
the nearest highway as
well as the address,
phone number, hours of
operation and details
about the type of food
and facilities offered.
Scattered throughout
the pages are "Eat It or
Not" boxes filled with
riddles
and
fact s.
(Example: Americans
spend an average of six
years eating; if balf of
those meals are in res·
taurants, tbe total is
closer to eight years.)
The couple has created a website, healthy
highways. com, where
readers are invited to
make corrections and
additions to the listings.
The Goldbecks say
they aren't trying to turn their readers into
vegetarians. The concept of Healthy Highways,
they say, is simply to help people to eat better
i
n an era when more and morc meals are being
eaten away from home.
"The reality is that the fast food industry
probably uses about 15 ingredients over and
over and over again," David Goldbeck said.
"And the beauty of eating in diverse restau·
rants is that you truly get variety."
SMARTI
IBOX
I F YOU GO
David and Nikki Gol dbeck w i l l s i gn
copies of Healthy Highways at 6:30 p.m.
T h ursday at Books & Boo ks, 265 Aragon
A ve., Cora l Gables; 305-442-440 8 .
Feb 2S ZB01 1B : 21 : 3B
V i a Fax
954&155&43 Subl i�e
-)
Page BB1 Of 001
. ...·. FLO RIDlA
·· :ltESTAURANT
..
.
,
".::,w
,
.
·.. ·
.
""i�,'a
··
.. ASSOCIATION
P.O. Box 1 779
850-224-2250
To:
.
.
··
··
Tallahassee, FL 32302-1 779
Fax: 850-224-92 1 3
Florida Restaurant Association Members
From: Lea Crusberg, Communications Director
The Florida Restaurant Association
Date:
February 25, 2004
Re:
Recognition by Florida Trend Y1agazine
Congratulations on being recognized by Florida Trend magazine as a Golden Spoon Hall of Fame"'; Golden
Spoon Award�; 20 Best New
as one of Florida's 500 Best Places to Dine.
As a valued member of the Florida Restaurant Association, we will recognize your accomplishment in the
May-June issue of our Florida Restaurateur magazine and are inviting you to submit artwork -- (a
photograph of the interior or e,,"Ierior of your restaurant, a signature menu item or a menu for example)
-­
which we can include in this special issue ..
Please be sure to write the name of your restaurant on the back of each item you send and if you want the
materials returned to you, enclose a self-addressed envelope .. FRA needs your materials no later than:
WEDNESDAY, MARC H 24, 2004
(" 'Please note, ifyou have sent materials to FRA previouslylor this same recogllitioll, FRA will use the
already onjile unlessyou send new material IllIo artwork is Oll jile or submitted, your restaurant will
still be listed in this special sedioll)..
art
Please send any materials to John Koski, Publisher, Florida Restaurateur ma gazine:
291 0 Kerry Forest Parkway, D4-96
Tallahassee, Florida 32309
Ph : 8501907-8244
!fyou need additional information, you can reach
this well-deserved designation.
me
at 850/224-2250 e,,"I. 223. Again, congratulations on
MARCHIAPRIL 200�
C R E AT I N G S U S TA I N A B L E E N T E R P R I S E S & C O M M U N I T I E S
Natural foods
Pioneer
focuses On
Plant-Based
Cuisine
��.
From organic spirits at
the bar to interior skylights
and recycled materials on
the deck. the time is right
to enjoy the sublime.
N EW R E C Y C L E D
P R O D U CTS T O
LO V E
·
LOCAL B U S I NESS
N ETW O R K S T H R IVE O N
E C O N O M I C S . M A K E R S O F N ATU R A L B EAUTY · T H E LU R E O F T H E LA N D · H O W A N
ALA S KA N T R I B A L
•
C O M M U N I TY
I NV E S TS
•
V E R M I C O M P O ST AS
AN
E C O P R O D U CT
S P I N N I N G A C O M PA N Y O N E A RT H Y F I B E R S · B I O E N E R G Y G O E S TO S C H O O L
Lf
Terry Dalton makes an
exciting entrepreneurial transition
from the Unicorn to plant-based cuisine ,
Jerome Goldstein
Sublime Vegetarian cofounders
Nanci Alexander (center) and Terry
Dalton are shown with actress
Pamela Anderson at the grand
opening in June
S
2003.
oun'l F LO R IDA i s b lessed
with lots of sunshine, pal m trees,
ocean b ree zes a n d g rac e fu l
beaches. lr a lso has a unique in�
t!.vlClual named Terry Dalton ­
a man who knows whm it ta k es to SllC�
eeeJ in I he natural foods industry. In
Busll1ess readers first lea rned of Da l ton s
enl repreneurial c rcm iv ity in 1 983 in an
ort ic le ntlccl "The I nner Workings of A
Natu ra l Fonds Empire."
At that ri me, h is UnIcorn Vi l l age
NOIU",1 Li fes ty l e enler - 1 5 mi les
north of M ia m i , 20 m i les south of Fon
Lauderdale - included 6,000 squate
feet of restaurant, bakery, fcxxl store and
c1olhll1g shop . As manager of 65 em­
ployee" he des cr ibed his sl yle I h is way:
" ] l i k e ro give peop l e (t ge n t le shove,
rhen let [hem 1110VC on t h e i r own mo�
menlum. I gi ve Ihem I he tools th ey
need, l ike equ i pme nt or more staff, and
let th em dt'vclnp, be crea t i ve . I t's a mat­
ler uf giving {he peopl<' t he freedom ro
learn what they do be,,.," As described
in our repo r t 2 1 years ago, he warchcs
d iscern ingly from rhe s id el ines , offers
cril iquC's and gu a rd s ;'l gainsr negligence.
'
IN BUSINESS
Between h is start·up in
1 979 and Ihe fol lowing four
y e 'HS. o b s e r ve d :
: w d'lor
R ic h a rd Le v i to n , "The
U n i co rn has put nalural
(ood cuisine on the cul i n a ry
tnilP, m ad e t he food serv ice
b",nch of heal th foods fi nancial ly suc­
cessful, and establ ished indust ry StHn­
da"b for excellence in food, efficiency
in pnxiuclion, compete nce in service,
and sophist ication in decor."
I n 1990, we rev;,i rcJ D"lton a< h is
Unicom became the a nc hor attraction
for an e l egant developmen t k nown as
the Waterways . By that l i me , there
were over 1 50 natural food supermar­
kets i n t he U .S. - w i l h the three
largest chains ( Mr;.
(lOch's, Whole
Food Marker and Bread & C i rcus ) grossing ove r $2 1 0 m i l l ion in annua l
sa l es . "All t h ree of r h e se companies
Slarted as sma l l single unit health food
ston.!S about l e n years ago, " noted Da\·
t n. E x t remel y high sales p 'r foot a nd
gross margins ha ve not gL)t'\C unnoriceJ
in the corporate world
His Unicorn ma i n[(li ned a s t ro n g
rmec as wdl, with an .. mnutll i:lvemge
sal e s growth of 28 percent. The g roce ry
depar t ment srocked over 1 1 ,000 items
w i t h an average daily customer count of
1 , )00. Total sales for fi5C" I 1 989 were $8
m i l l ion, whi le empl oyees topped JOO.
I n Da l to n 's a n a l Y S I S , t he U n ic orn
restau rant funct ioned as ::1 ma rket i ng
vc h icle fm I he store, wh i le Ihe groce ry
Sl0re marke lcJ t h e rC �l<lLIr�nt . The
same concept that w(lrked so well in a
neighborhood e n vi ro n m e n t \vas being
sh ifted 10 a very u rscale "wmld of sh op s,
"
."
It's been just eight months since the
grand opening , but Sublime's varied
offerings and superior presentations
have Impressed the region' s food
reviewers - and diners.
s p as ! y ac h t harbor and inl n lcoaslal l i\,.
ing . . .. The developer needed to get traf·
fic int o t he shopping center ;=tnd sees
our kind of company tiS rhe anchor. .. .
And w e re positive th a t nur c u<tom er,
will still run the spec t rum - frolTl the
wife of Ihe Miami Vice <1M to Ihe per­
:>an on (o(xl �t( lmps."
'
SELLING OUT, RETIREMENT
AND SOCIAL VENTURES
When Oa l r (\1\ wa , ",k ed in 1 990
about (UlUre compet i r ion from m(tj�1'
corp,,)nlte ph - I y e rs , he re�p( )n deJ th(lt he
was nm worned :1bout hig hu�mcss wk.
ing nver the natural f""ds fiel d. "I be­
l ieve Ihe world should he going In the
d irec t ion of n , l tu f<l l (n�)Lls! �1nd th:n in·
e lud es hi g b us i n e ss ::\s w e l l . " I3c� ides,
MARCH/APRil 2004
HlnCHlS T
predic ted Dalrol1 with ob., suc h accll�
rate rre�ciencl'. "hy the time t he y rea l l y
gct mlO [hi field, I ' l l be rcad y to reI trC,"
Five years l a te r - in 1 995 , he sold
t he U nicorn to Whole Food, for $ 5 m i l.
l ion ... and reti red ! But not indefinite ly !
B y 2004 - when m y w ife and I re·
uJ'utcd with Te rry Dalton, it wa� at the
Subl i me World Vege ta rt a n C u i s i n e
rest mtrant and Lifes tyle E mpor i u m in
FOi l L,uJcrualc which wa:, cofou nded
In 2cxn by D;'dwn and N::UlCI A lex::ln
der. Du r i ng the past 1 5 yea", Alexan·
der h as become inte rnationally known
for her leadership in thc "l1Im,,1 I'ight,
world . The Sublime handsomely.con.
st ructed a nd la n d s cape d site a l so I S
headq u arte rs for the A n imal R ights
Fou ndat i o n of Florida ( A RFF). One
hu nd red percent of Subl i me'; prof'"
w t l l be donated to organiza t ion> t ha
promote animal wc.ll·be ing ::1 11<..1 a ve ga n
"btyle.
The ubl ime Life' ty le Emporium located ri gh t nex t t o the resU wrant ­
is where you can get all k inds of take·
home p repared vegetarian foods as well
as ;: mima! · (rce soa ps, cosn u.!l I 5, c1orh·
ing i tems and ,pecia l gifl items. Water·
wal ls, sky l i ght" glass t i le s a nd Peter
Max pa i ntings are i n te r ior h ighlighl l> of
the bu i ldmg, constructed of envi ron ·
menwlIy. friendly materia l s. D al ton is
very rroud of t he comprehensive recy �
clmg program which soon may also (ea�
ture an on·sile food wa�lC COl11po�1" ing
syst em . Terry Dalton is clearly bac k i n
businc�s on h i:, own te rms , H � we l l :1S
back in the p�lgcs of our magaz ine . 13
fore descri b ing the food and ph ilosophy
of S ub l ime , let's go back to 1 990 and a
dc,crlpt ton he gave to uS about his "so·
ctal vcnture outlook": H is dcscript ilm
provide, a clear, under,tandable ex pia·
nanon of his t ransition from the Uni ·
corn to the Su blimc:
Social fac tors have ol,vays been i>arL of
�#
my bl<siness drive. As profit, halle wown ,
the comi>any has regularly contribwed 10
Ihe environment and peace movements .
We feel we Itave a re.li)omibi/ity to be in·
volved and supportive; it's (In intewal pan
of tlte Itealth and fimess indl<stry, / believe.
IN BUSINESS
SUHLlM STnol
B('�idc� , O l ll" CliS[{)mer.s e xpec ! il of u s .
Viewing olm;elve� as 1>0.)( of the social
1'('11(llh.' cmnlulll1llY CIllo ."�/)(Irat.cl us from
lhe H..'.\l of tile! mori<ccplllce . I ' lie said re#
/Jealedly IhLII heallh and filll'SS are among
rhe grcmesr market forces of tltis celUur
y.
\Ve h",'e hOlh an 0i>iXlrIlliliry and the abtl·
ity 10 make a difference . . . IV do our part
10 1IIake a ,,,swinable world.
if we /tad not experien ced rhe growlh
we have lIad - ifwe were still a SIIl(lll lWI­
ural food stOre or rcStaHranl ,
!,.lIe
could
n e ver be making the contribution we are .
Thi� mdtlstry has given ItS an o/Jporumiry
to I�SC some econom ic pOUier LO make a
difference .
.l long Fl'dt:: I'('I ! HIghw,lY - t h� fin;l r ime
for J),dhln [ h;1 I h� � w i tc he d from :l
� rart� u p ;l� ;l renant. I n add I t Ion to her
(neu::, on cl.ni m a l r tg h t s , A l e x an d e r
hrings fhe ;-; k i l ls o( her expe ncllce ,IS rt
p l'e v iou� owner l l l he Houston Rocket:;
h,,,ket ball tea m and law degree. The fo·
cus now iii Oil pbnt . h. lsed CUisine, and
after only eIght Ill()n t l" smce the gtand
opcnllig, the region'!:! d i ning e x p�rts arc
va�L 1y imprc:,:,cd. '; \ have hccn d vcgc­
hkrian rOI 3 3 ycar� CllhJ
It I::,
o(rt:n a chal-
A WORLD CLASS AURA ...
AND MISSION
D"lton and A le x ande r brought lor.
of capital to fulfill I h ei r c oncep l for
S"hl i mc . They bo u g h t the property
-..
The bar
I
I
( 1 ) serves
I
a full line of
organiC wines and
beer as well as
organic spirits; The
dec k
from
(2) - made
1 00 percent
recycled plastiC
and sawdust -
overlooks a fresh
water lake at the
back of the
parking lot; Interior
view of restaurant
(3)
shows skylights
and live bamboo.
MARCH/APRil 2004
15
lcnge eating out," write:, Oil\.: food rc #
PIAZZA, FLEXIBI LITY
AND PORTOBELLO
CANDIDATE FOR SUBLI ME?
v iewer. But at Suhl i1l")(' , I he t.:x rensi ve
menu has been de:,igncd ll) ofh: r , 1 m u l #
titude of choices todellght t he mo,t db­
criminat ing pDlarcs. . . . (r IS deHr thill'
Subl i me t.: rnbo dk::-t l hl..: d h H.: a ! I..: xc d #
lcnce of these t wo ex t rao l d lnnry hllman
be i ngs . " Appet izer� include Sciwn S"I#
tay, Eggplant QU1I10;1 D u m p l i ng s , Fin.:.'
RoaSLed Whole Arri c h ( 'Ikc , sl I!>h l ;1n..J
avocado rolb. Entr es i l l c l u de Suhlime
Piccala, Mushroom St rog ano ff, St uffed
Manicott i and Vegel�lhl(' Lasagna. The
bar offe r orgnl1lc W l I1es, sake,.. [I l ld hee r:,
as we l l as a full range ,)f ,pec ial dri nk,
including u lime's Orgal1le Screw <md
Charga C i l a . Desserts see n. enJIcs>ly
tempt ing - from Choco la te .. G lI1ger
I ce crcam to S O l be t " L a pp u c c i n o
cheesecakes and coconut c;1kc. (VI<jll
www.sublimeveg.com )
For Dahon, the new scene seem."! to
be clearly e nerg izing - l ht' "hifl fr( 1m
his 1 7 year rhal Spanned 1 979 10 1 995
at Unicorn - to the l liver)i t y th:u coln·
bincs an i ma l rights and vcgcl�lri.l11 cu i #
sine. As Florida's st rongest voice fo r ;til
imals, the An inlal l<..ighrs FounJarlon of
FI rida - founded tn 1 989 by Nanci
A lexandcr - has �incc grown m over
4,000 members. ARFF i, founded ""
-
HE H EADLINE in The Times' sports
pages lasI monlh read: - New
Focus For Piazza: Flexibility and
Nutrition . ' The story revealed Ihat
while steroids dominated the stories
of many superstar baseboll ployers.
Mike Piozza of the New York Mets
T
ond this Is my way of limbering up.
The gaol is to refocus ond reol ize
these next years ore cri t icol to elon­
gotlng my coreer. When you ' re 25.
you con eot homburgers ond drink
whotever you wont. Not anymore. "
loves his new energy drink of row
foods f eotu red a spinoch so lod
opple cider vinegar, mople syrup,
coyenne pepper and flaxseed oil.
Like mony power hi llers. Piazzo
spent muc h of hiS career oddlng
muscle moss and eoting red meat.
Lost seoson . he missed olmost three
months with 0 torn right groin mus­
cte. This winter. o t 35. he decided
thot preserving his body wos more
Import ant th n building It . " Ov er
the years. I ' ve lost my elostic i ty.
A recent d i n ner of uncooked
with raw port obello mushrooms. al­
falfa sprouts. 0 clove of raw garlic.
sunflower seeds and olive oil. Sums
u p Piazza: - I ' m not a h a rd-core
vegetarion. but I realize there is 0
philosophy to raw foods instead of
cooked foods that could make 0
dif ference in the long run . "
When the Mets play the Florida
Marlins In Miami, Plazzo should def­
initely pi n a trip to the Sublime.
#
the prinCIple tha l (lnullais h�vc the
light to l i v e t h eir It ves free of e xploit " ­
l ion, abuse .lnd h �l r m i n n ic l cd \lpon
lhcm hy �()c iCl y.
C R E ATI N G
L O C A L LIVI N G
ECONOMIES
We look forward to more reunions
.lnd replHls abOlIl ublimc 111 commg is·
"'lICS as they movc ahead 10 fLilfill goals
o n ' l nUlnbfr of lcaJl l 1g eJge issues .
0
2nd Annual Conference of the
J� BAL L E
B usiness Alliance for Local Living Economies
Thursday May 20th to Sunday May 23rd
in Phi ladelphia, PA
To register, visit www.livingeconomies.org
Local business owners and engaged citizens have the power to regain control of our economy and revital ize the unique character
of our communities. Join b u s iness and commu nity leaders from acrosS the country who are working together to inc re ase
p rosperi ty and equity in our society, strengthen local communities, and preserve Our n atu ral environment.
The Thursday night kick-off is a b oun ti f u l buffet dinner & danci ng under the stars at the famed White Dog Cafe. Regist ration
includes seven amazing mea ls prepared by local chefs with food from regional family farms
TO P t CS I NC L UDE :
•
•
•
•
•
Best practices of l oca l business net work s
• David Korten, Author of When CorporAtions Rule the Wo,·ld
Local L ivi ng Economy business models
•
Bringing capi tal back 10 our com mu ni ties
• Helena N orberg-Hodge, I nternationa l
Publ ic policy changes lor a positive future
•
Ed ucat ion fo r sustainability
•
Connecting local economies globally
•
• Eq uity
•
F EATU R E D SPEAKERS I N C L U D E:
&
diversi ty in sustainable businesses
•
•
•
•
•
•
•
16
IN BUSINESS
Edgar Cahn, Time Dollar Institute
Jerome Goldstein, JG
Press and
Society for Ecoloqy and Culture
In l3us." es::. M agaz i ne
Judy Wicks, White Dog Cale & B A L L E
Kevin Danaher, G lobal E xchange & G reen r es tivdls
y
Mark R i tchie , Insl1tutc lor Agricult ure and rrade Polic
Michael Shuman, Author of Going Local
Mi riam Mac Gillis, Genesis Fal"m
Stacy M itchell, [ nsti tu le ror Local Sel f-Reliance
LEAD SPO N SO RS:
C lanei ! Foundation
Comet Skateboards
Murcx i nvestments
White Dog Cafe Foundation
Yikes I nternet Specialists
Thomas linzey, The Community Environmental Legal Defense Fund
Woody Tasc h , InveSlors C i rcle
And more!
MARCt-VAPRlt 2004
21JIJ© vJ/JJVJVEfJ [J!
P,,,,onilld 1>,
TOP t/EIGH90"111'''' ',� '1' ...�,�
North 0,.. to. North Mllml
TOP N[IGHROQHC'Of'l �� 5111,' ''''
"
Subllma, Fort lAud..-d.1e
�
.. '
u'
, :II,l�"
TOp t/EIOl1eOFlJ-Oono F'J'51Al'H/w ' "1·1 '" '·"'At.
L'&ca!1w (M The a....u.-.). P.I", Belch
ItO$T SUCCfSo;FUI V t- " 'Ci ' ! (lo; ,_(,�
DIl Le n.n. (_ Sundy Houle). Delray 8eac:h
sponsored by .
;[)Pt bll'.. ' I J� ,,_ ,r:�..."
L'E.clln..,. (al Th' aragMrl), Palm aele ll
�
.T
I.
�
Norman',. COrll G,Ibl.,
\}'.;rl..r:llh,.,. ' ,I�\.t.O·..· t:. R ·. r..'
MONIco, MI.ml
'I,, :li,· 'c.. o.;hf,F
"
Jonathan Elam.nn, Plleilic T
lI
n
•• Miami Beaeh
1=XCf?:r<"'IU.L '.. "lU I!
Tropical Chin... Re.taura"l, Wlatchllta.
Jonathan Elsmann, Pacific T1m., MI.ml e••cll
1,�1' I.C"'l�·,JEfllr.N r
�'O'H OfUt.l/jAl
Chl.pI, COfal Gablo.
NewTlmes
",.tJ� I�n"'''_' �..''' ..."
M'�"'.i�"""'"i� �""'''''J
�I �
1 1:-' 1 1
•
' ulI · "-lItll,�1
FOOD
_ " UI
1I11
•
T"UIl�IlJ\V. �UCUST I !. 2004
J
- - "--
You A sked [o J' It
Sublime's Lentil Quinoa Loa'
With Sauce Espagnole
s,"" ,..mill /0""" o/'f'(J" '" Otdv to< llir (oohd 9""111 OtIC! tolllH<i
�Ioblrl 10 (01){ fOl!!pIrrllly lH'Ot� !IIt MoIIfIUIlIO
1 '.p ".. ,n ...•
S ( .. ,.. ... . t ••• dl¥ld+d, pi...
........ fo. .'n.ln!
t. dl..
· d.d
: ::;'C;;;;k;"
1 cup rocl l',,\lh'
I ,.bI"poOli ••',.
. ..1.'1.. lion...
oil
� ��:: :�� �:�::,�;:';.n
1 Col ,,"". . .. ........ " Inotl
",up chOotlpotd g.rtlc
V. nop chop...... "",,,'" tr-h .......
I. r ... roo. th)'lftO .""' .... ,
..,ed ......IIt....
I 'liP 10
4 ':J��" "'_" .... Aow'".
I t.bl••,...l.. lIpMoc.. "'-o.
It••do·
\Io ,..p .". ......
110
.... Wodt
;.:';."=.;�--
hlK. (01'. '-'" trod,.. �,
IIlnw qUlnofi und� runn!llll walfr 10 'vOId billfrneS\. Brifl9 2 CUP'
m -htgh hul.
"'.lfI. Yo tUlpoo n wll ind qUIIlO. 10 I holl OYIlI' mfdh
,.
Reduct hUl COvt'<.nd IlnHntr IS minult\ 1.�n,11lI'\0 .. bowl lond
UNUSUAL 01511:
Subhme'� lentil Ouinoa loaf ,i selVed w,th Shuce bpagoole.
Vegetarian loaf ha,
root, with the Inca,
Q. I reumt1v h.d _ very
Inl.rutlng dl"".r at the
\I r�e!
")'CIU !:ry
V. ,u, IIM.II.d bUll••• d.lI....
I,audertliit
None I'lr III)' l aMI!I1i Iii
dellghled \O,llh Ihc lexlu, !' .mel
f18vor of Ihi� ullusual ulsh. You
only hlwe lo look lhrough Ihe
m"redlenlS 10 Imagine III e
navors Thecombinaliollof
quillOi! (pronounced KEF::N
WI), brown rice lind lentils with
.
.
';:.:!:.:�':..".I.';r.�::,:"'
- Shirl,y Donnatly. Fort
..
\'egelanon. bUI e�cry o ne ...."
Pudding
1 ."",4 fI'p.1
.... '''I' fl ...-p.d.... Il,lh' ........
'1111' " dl�ld.d
1
upon tham to Ih_r, th.. racipe.
w'th SIIIJCe up"gll'lle
�auce. adds allolhercul lnlll)
d ,rnen 5ion The reslaumnl
adds sauteed JUIienJleCl
vegetable! and garlic rna,<;hed
in th� event yo��r t(l.sle
.
r?�.t�<;
•..d ,..I Into t�1I dl(.
I (\ .It"'..... . ..II ..
I , . .. ..,1 . IIl1htl� ....t ...
2 '." p"ono g...." I.m... n.t
.... ''''1'_ 1'.... ..... 111• •"" . C '
•
..m Of ' ,up
•
v.
.
!l,:'I�� ��;.I:�Cf
u
III�;:J=�?':'��·��f�I���'��::S;��;� Jeb��7; ���::n�nd 1
Pfellf!jll oven 10 150 dey.e-elo Ughll� 9reue I 9 InCh PIt! pllt4P
�, I
•
bowl, 'ub .emJlln"'9 I ClipflOuf 'I'd bUI'erl0gelher ....',h )'QUl'
IIflQl!f\ u!!hlcOl':If' n.ul lorml Mr� in .rma",,!)y Vi (liP b.own iug�r
SW ln m\lIr.. �,""!Ion pft'I .nd v"",1\a POUt b.ne, ov\!r blrJebe••.es
B.ke In (eille. 01 O"M .bout �S m;outc\.o, UIlI,\ puddl,'9 ,s h.m I.,
(....ter lind lOP \�90Idfn b.own
(OOI ,boul 10 mrnule� beto'f
Ioe'''''ng C.1l bft \e.veri w&'m or III 'OOfTI Itlll�.alu,e (NOI I()O b.d
cold dtl�d S�'ve w'lhabout v. cup lct e .um o. \'Whipped c.eam.
Makes � servlng�
lei
.... ....In. ,.llh �.nll.. I.. .....I' n.<..Ot.... S' r..,un,(Mo<It." on,'.'. .J(I
.
9'..... .... I.� •.16 .........,..... ,'\010'"
..01. " 11"''''' " '�" '''''''' .(I'.n" '....... »
u'.· " u'bo!\v<l'... . 4 9'_, '_I_. 1 1"'.� U'''''' WId.''''''
, .. ......... , I"'''' ... N,pHl ...... I' . l le...... ·.. 6 � p<1<"� ,."".... fto", '" �
9.... . " 0>1.. ,.' 101 "' ........, .< ... \1t, .. 1' 9""" ... ",... d " � ' ll " ""p'0" ' ''' SI
9" "" W�(IoI>r"'''". 4,..nl.le,lIlobt. Ilml.,'...... ,_'"
froz.n bl... b.nles. 1 hlv. I
1,"!e, full of froze"
bly,.boer,l.. _"d would dean)'
10.... 10 find that reclpe.­
the savory additi on or onions.
garlIC. carro's li nd red JWPI>ers.
(resh mixedherbs (oregano,
Ihyrne. !taRe) ant! the ground
walnuts adds u\l lo an
incredibly satisfying meal.
or course. Sauce f...!lJlllgnoie.
the classic Fre n ch brown
Sllotf photo/loll Tomlon
Io.if.
1 1 1'-'''''�.' p.(..... !ro.....
.. n .. ....ten.d al... b.. I.,
Fon l..udardal ... l .nJoytd Ihe
r� lentil-qulno. lo.f and
wond'r� If you (ould prav.1I
A.1l wRl> oo'rouhltl �' nll 'o
Jlrevilll u)lon 'l erry i)all(Jn. co·
uwntlr(lf lhe Suhl lmtl
reslaur&nl. l fH
N. Feden,l
·
H'ghway. FOIl Laude'dale.
9'i4·615· 143 1, who Ilrevdiled
upun culillfuy direc.or MlU11
Umullslcllt 'u Selid me ,Ill':
l eclpe fO! Len" I IJuI!lOil Loaf
u
ktf9 �''''' 1n)'OUt 11�/fi 011 yM' IO"� )'CIU (1M «ryoy lilt, "",y
"flU.. .....,, '......
Subllm.v.VIIII r,.,taura", I"
(Ool lo rOOnl lemptralU.t
Sling ](U!l1WIIIll' .nd 'l. le,upoon W!ll0a bod Add rlcf, riKIuce
nell. COllff and Jlmmer JQ mlnuteJ. T'lonl1e. 10. bow! ,"d cool 10
room lemper;UU'f
Combille 1 cup w�le" 'I. 'tUpoon iIIll .nd Ifllllil in . WOUCt1).tn.
Bllng to, bolt, reducfhl!.\, coyen 100 ,lmme' I S mlnu'eiOl until II
denil! l.loluler 10' bowl lod cool 10 foom lempe,,,urt
In a l"ge �lIIel. heal O� OVC'f medlum·hogh IINI. SaUlt on\Of'u. riKI
pepptf1. (.nou .nd ga.'IC .bout 5 mlnutel unlll JOflfntd .nd
�
.. lo .
"19'411\ Shr in chopped t'It.bsaM Ii. lta�poon iIIlt T'ln.h
oowl lnd cool 10 room temptr.lu.e.
In a food p.oe:tSloOr f1l1ed whh tht melll bllode.chop walnUl\ Wllh
2 t�blen)oo"1 lice nour nlit vel)' nn�ly g/oulld
In _ Vfl)' l"rC}(! bowl or pin. (omb,"f quino.a, IIc�, lenlll\,
vl'CJeIJoblts otnd .....!n1l1J wrll u� yOUf i('Unl l\lnd, 1000 IllhJob
pioperl)' 5pflnkl� rem.llinlll9 2 lable\poonli bloo.-'n rklll flour. lIproc.1
1I0Il••nd loOy UUCf over ml�tult. "glln u)(! �OU/ Nnd1 to
!hOfoughl� m.A lo� Ingredltnu Thh b Imporunl loO Ihilml.IUte �
iniO . (oh�slve
T
ille for 5U\oOnlng .nd IIdd more salt and the
black p�ppe•. lt desl.ed
Preheal oven 100 350 deg.ees lind 119"'1� 011 . nOflSlo(� 1().lnch
"'9fI lood coke p.1Il1 l"nsfer mr�lurt 10 prfp;\/fli ploO. pacUng
d of �n ,boul 60
clown mllturt evenly _nd firmly Ba�t In Io�. thIr
"""utlll\ o. ullIl! firm 10 Ihe touch LeI cool i'l p40non I W"III ,ock
Of 1I11\lt 11.1\1 walm 10 1000h. Thk m.olo.es II e.sler 10
.borJ' 4S
ove hom PI!! l,1t 0111 can'erol lilt pan wi1h IQ"f. llltn p\I(f '
It'....
wrvlng pq.leove,lop,,1d Inv(!Il lo.l onlO pl.tle Serve wlrm. hot.
told.•ehe"ted or howev.. )'Ou wl,h Sike ...llh . IN,. p Ir.n lre. 1f
IoI:IVillg...
hot or .othl!.tiKI, (over I ItrVing Wllh lobout \10 (UP
S4u<:e tJp.tgnoll!. Males 16 Jtf\lll'I9li.
Lornln. Shipley, Fort
LIIudar4.1.
SUZANNE S. JONES
YOli A S I' F.O 1'01t I T
whitt m.ka. It tuta ,. good}
- Dorothy M,zlna, WHton
A. Ruby Tuc:!tday's reclpt..'1
,Ire nut avuilablc, bioi' thllnks 10
A. There IS a recIpe coiled
Uiuebi!rry Pudding thllt should
fm lltlsbJue�rry dcsstlrt
rt.'quest. 11 cnlls for R lG·ounce
package frozen unsweeten ed
blueberries 01' aboul 4 cups
We always have frozen
bl ueberries in our freezer even
whel1 fresh bluc�rriesare
availRble. They keep almosl
indefmltdv. can be U�f'(t mlill
mmUI�)
1I.m,
'::.=�:.'m'=:i���"'o;:::!::
�:·;:!:·=���:\�J�:'"
...... � ...... ' " m�........"od ......
· C."M ....... . .. _...... _ ... ..., ... .. _ '!o<� __ .... po_ ,
-..,., •••t .... t ...lOI " . __ ' O 1 S(J 1Iotq..... �""'. \Io . ..... . ... .
e.':�:..';!��'=.:.'t:.=�.��':f���'''"'r ...._ I'O\I'.... -
�� d b ���
•
Restaurants I n The News
BY
M ICHELLE VEJAR
H owley's
opened
Su b l ime Restaurant of Fall Lauderdale was voted tile " Best
Neighborhood Restaurant in B roward Coun ty' at the South
Flon da Dini ng Awards held at the 2005 South Beach Wine
&
Food F est ival . Media professionals throughOut the region
voted on the award .
In add ition . Sublime IS celebrat ing it's 2nd
anniversary In June. Actress Pamela Anderson , who attended
Subl ime's opening two years ago, congratulated Ihe owners
and staff and thanked them for "two years of truly olgasmlc
food . " Sublime is located
at 1 4 1 3 N rederal Highway In I- t
Lauderdale. 954-6 1 5- 1 43 1
,n
1 900.
But
aftor a tllree - month
now,
World Ve getarian C u isine
Restaurant & Bar
or glnally
renovation, the retro diner
wltn i ts
reo>J8ned
has
old barstools and floors
In place and mOdern touCI10S such as a danCing hula-gifl
lamp and a i lew sign out front v'at boasts IIle diner's slogan,
"Cooked in Slgllt , M ust be right " Howley's IS located at
� lOO
S. DiXie High way In Wes t Palm Baach , 56 1 -833-569 1 . Hours.
until 2 a . rn . on weeknights and open 24 hours on woeKends ,
happy hour from
5- 7 p . m . and 1 1 p m · 2 a m . Monday-Fr iday.
_ Al!-lGiJOR AI!-EY
Alligator Alley Native Florida Restaurant and M usi c Hal l 's
an "award winning" live music venue and restaurant voted "best
Las Olas Cafe Brings
of" by Now limos In 200? , 200� & 2005, a nd by City Lrrk in
Back Summer Dinner
2004 . Also 4 - t ime winner of the Ft Lauderdale Caulen Zydeco
Special For Two. If you
have
never dined
at
the most romantic
restaurant
County,'
in
Broward
according
to many publications,
here 's a good reason to make reseNations at Las Olas Cafe.
Back
by popular demand-five year's running-Is thell Summer
Crawfish restival gumbo cook-off. Owned and operated by
musiciail s for music fai lS , All iga tor Alley preseilts live mUS IC
night ly by local and ra ti onal ar trsts performing blues, Ian. rock,
funk, Ar'leflcana, jams and more. Al : rgator Alley is a must - vIs i t
destination for lovers of gooo !rve muSIC and grea t downhomp
cook,n "
Pre 4t1l 01 July
For more information ,
1:380 July 3rd f-om 4 pfT' to l am
please call 954-7 7 1 -2220 or VISit
www. al ligatoral leyflorida. com
1 32 1 E Commercial
All igator
Alley
Bivd . In Ft Lauderdale
IS located at
Dinner Special For Two. The meal includes soup or salad to be­
di
g in , folbwed by a chOice of 'ivo entrees. dossert md cof fee as
Samplo
well as a bottle of house·selectod wine. Th e pnce is $64.95 for
rrou lhwdteflng l asagna , avail­
two and is
available anytime Sunday thru Thursday and before
7 : 30 p m. on Fnday. If you have eatcn af this fewel of a restau ­
rant , their Summer Menu for Two 's a good reason to return .
You can enter the restaurant al 922 East Las Olas through a rod
brick and wrought iron walk way wllcre upon you dlscovel an
Buea
able
eve<y
tho
nigllt,y
Four
t blls:
SOUlll
Beppo's
Wedl'CSCily
speckJls
Fluflcia
on
menu
loe,l
I I. I awcrdale , DLIVIU.
Miami Lake" 1n d Weilingion
1 -866-EAT-BUCA .
open air patio where you call dine al fresco ullder leafy brad les
fitted w i t h hundreds of t iny l ights, torclles and table-top can­
dies.
If you want to di ne indoors. tile inti mate dining 'oorn hos
no matchl Make reservations by calling 954-524-4300.
Do you want your restaurant in the news?
Contact M ichelle Vejar at 954. 462 . 4488 , ext. 2 1 2 or at
michelle@gulfstreammediagroup. com
Reef A mbe r. To pping u tT their ilwuru - win­
n i ng rnicrobrc w � with delec table di !-o hes
pr...:pan.:tJ in an opL!1l k i l\; hcll they h,lve
plenty to offer for bot h the bee r cOllnois�l.!ur
and the cu:- ua l diner alike.
Our FavQrite s : I lop� Restaurunt Bar &
,
Grill (locutions througho ut Sou t h F l o r id ;} )
place th;.!1 wi l l tantalize your taste butJs a l l
PLACE TO PROPOSE
4403 W, Trodewinds Ave.
4 G rove Isle Dri ve
lauderdale-by.,he-Soa, Fl
Miami, F l
305. 857.5007
water, i I 's Ihe perfect pl ace 10 dock
and dine , Enjoy the beauty of bO:lIs pass i n g
by and the sigh t of s unligh t mak i n g water
sparkle as al fresco din i n g becomes outdoor
When the time C Oll1es JntJ you ' re rC:ldy to
make a woman your w i fe . make <.111 of her
proposal dreams come true at l3aleen. With
cozy boot hs. majestic v i ews of B iscayne
Bay and the M iami skyli ne and f�lIlIasl ic
local
seafood selec t ion s . the mome n t is sure
c ulinary perfect ion .
to be memorable.
Ollr Fa v orites: Cafe Sambal ( Manda ri n
Our
.-. Favorites: S u ndy House (De l ray
Oriental Hotel. Miami)
.
Beac h.__
)
-
BEST ITALIAN
.-
-
,
.. , --
BEST PIZZA, GOUR MET
BEST R ESTAURANT FOR
3343 E. Oakland Park BI,d.
Anthony's Cool Fired Pizzo
VEGETARIAN S
2203 S. Federa l Highway
S ublimo
954.56 1 .2554
Fort lauderdale. F l
www. co(emorlorono. com
954.462.5 555
Fort lauderdale, F l
Cafe Martorano
Fort lauderda le, F l
1 4 3 1 N. Fedecal Highway
AUlhenlic Soulh Phi lly-sty le Italian cook ­
Take all fres h ingredients and
luality in th e i r presentation and service
best gourmct pi zza joint in three cou nt ies.
:ng, attention to deta i l and consi�tent
a
hoHer­
than-hot coal oven :lOd you'vc gO[ Ihe
iet Cafe Martorano apart from the rest. I t 's
Anthon y 's Coa l Fi red Pizza ha s abandoned
make good I talian food greal.
the fres he st and Ihe bes t to t hei r J oy.tl fam­
•
passion , one that is al way s working to
the concept of freczt: rs to bri n g nothi ng but
Ily of C U SLOmers .
BEST LATE-N IGHT DININ G
The Floridian
BEST PI ZZA , TAKEOUT
1 4 1 0 E. las 010. 81,d.
Fort Lauderdale, Fl
954.463.<104 1
Not only is the food i1 maz i ng ;.Inu. the menu
i ncredibly vast, the people watc h i ng
at
Ih is
local eatery cannot bt! topped at 2 a. llI. You
gel every walk of life, e very color, c n.:cd
and nook of diversity the re is to be ro und ,
Talk about a fun .md
U p pc t i
l in g w a y to end
the night !
Our Favorites : Le ster's (Fon L:ludcrdalc)
BEST LOCAL BREWERY
Brewui Italion American B istro
& Microbrewery
2222 Glades Road
Boca Raton, f l
561 . 392. 409 1
WW'\N', brewzzi.com
The most honored brewery I II 1 -lond,l ,
Brewz.zi is Ihe proud pnWuccl of B l ad
Duke Dark, Boca B lunde Ll gcr and Red
www.gulfslrcammcdiOJgroup.com
p!:Il:C In
d a y long.
BEST
on the
the best.
iJl:;tI
Boleen ot the Grove Islc Resort
With 80 perce n t of their scat i ng locill...:d
getti ng back to basics to bri ng noth ing but
un
cu re your l ate - n i gh t Illll lll.:h ie)o,. It b a l ....o a
BEST OUTDOOR DINING
www.bluemoon.ishco.com
ing "a frank ph i l osophy." Dogma Gnlt is
LeI's lalt... l<.It�-night lhril ls here, Clo...e t(,l al l
Ihe cl ubs and b 'lrs . t h is is
Blue Moon Fi sh Co.
954.267.9888
in lovely Miami Beach ;.II fresco . B OJs t ­
fort louderdo le, FL
95 4 463 480 1
95 4. 61 5 . 1 43 1
www. sublimevege.com
Big on anima ls . amb iance and al l lIat unil
and animal-frec food and products . Sublime
is j ust that: subl imc The food is delicious,
and Lhe m e ss age is i n sp irational , remind­
,
i ng you t hat lh is life cho ice is worth the
sacr i fice .
Downtown Pizzeri a
BEST SALAD
21 SW. 71h 51.
Houston's Restaurant
•
' .... , �. .. . ..... ...,•• .
. ..
U
... V . . . . . .....,
Sun-Sen
t inel
.......
,, __
l l'l
"
,
'-'
.'
\\
...
tf'
r,
.
..
VI I
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Su blime/Fort Lauderdale
By Judith Stocks
Sun-Sentinel
A p ri l 1 6, 2004
".
� America's calorie loaded super-sizi ng mentality i s on the way out. At
least I think it is.
We seem to have checked our galloping blood sugar l evels at the door, reached down i nto our culinary
consciousness and pul led up our well bei ng. With that ki nd of shifting paradigm it's no wonder there
were no empty tables on a Sunday evening at Subl i m e. Then agai n, where else can you si p an organic
manini with a si de of quinoa and end with nondairy cappuccino cheesecake embraced by an organi c
Oreo cookie crust?
The good news i s you don't have to be a practicing vegan (those who eat no animals or animal by ­
products), or fal l el sewhere i n tJle hard-core health food genre to enjoy a restaurant that proves
vegetarian cui sine can be highly sati sfy i ng. Organic and nonorgani c beer and spi ri ts add to the festi vities
along with a m oderately priced wine l i st featuring some certified organical ly grown and certified
organi cally made wines, with half bottle options.
The beautiful faci l i ty defi nes tranqui l l ity through softly spl ashing water wall s, skyl ights, pretty greenery
and comfy seati ng. As a bonus, the wait staff i s com mendably knowledgeable. W henever I vi sit, T find
them as passionate about the concept as are co-owners Nanci Alexander and Terry Dalton . Dalton is the
food service veteran who opened the original Unicorn restaurant i n North M iami ; Alexander, an animal
rights activi st who makes a point of vi siting eve,y table in the di ning room .
Addictive house-baked breads set tJle pace -- oatmeal-studded whole wheat and fresh rosemary -- ready
for excellent herb/garl i c soy butter and a satiny hummus. Then, try tempura wild mushroom s ($8.95),
hannoni zed with thyme and fresh rosemary to enhance a crisp golden batter, or garl ic risotto cake
($8.95), rich with especial ly good oven-dried tomatoes, toasted pecans and braised fennel .
From the raw foods l i st, w e enjoyed beet and cashew cheese "ravioli" ($9.95 ), thinly sl iced beets
andwichi ng creamy cashew cheese, sprinkled with walnuts, golden raisins, dates and onions.
ot u p to that kind of challenge? How about pizza? The M argherita with soy mozzarell a and fresh basil
($9. 95) comes straight from the hearth oven, and you'd never guess iI's soy cheese.
The menu changes now and then, but when available, the chargril led seitan (a wheat-based meat
substi tute, $ 1 4.95 ) with ancho-orange glaze and pleasing l ip-throbbing heat i s excel lent. Avocado,
spiced black beans, spinach, fruit chutney and curly boniato chips m ade it sing.
411 512004
Page 2 01 '2
Heal thnotes: Subli meiFort Lauderdale
The same successful balance worked I'ith Pueblo com ench i l adas ($ 1 3 . 95), crisp-edged, bulging with
brown rice, bl ack beans and soy chees' . The highl igh t was a fiery mole sauce ringed by the best avocado
cream ever.
Baked eggpbmt "mozzar,,',a ($ 1 3 .95 ) pleases with layers of pan -seared eggplant, soy cheese and good
marinara, an,j red .··. ,"-quinoa loaf ($ 1 4.95) masquerad i ng as meat, i s thick -cut and nicely textured.
Thi s meatloatl i k encounter combines walnuts, lenti l s, wi ld and brown rice and veggi es wi th luscious
port wi ne redl ction .
Any of the I Jusc-made desserts are wOlthy of "we'll just have dessert and coffee" vi si ts. They're $7.95,
oversized ,Iondairy and irresi stibl e. The mile- high carrot cake i s ultra moi st, crowned wit h crunchy
walnu! h· ttle. Apple walnut cobbler with soy vani l l a " ice cream" i s comforti ng, and a nut-fi l led
Val rhc
d
chocolate brownie sl athered in chocolate mousse i s downright decadent. My favorite i s
co..';"c.Jt cake with passion frui t and caramel surrounded by a l acy wall of crisp sweet coconut brittle.
Subl ime might be a renegade i n a tough business, but i t's a restaurant that proves its point by living up to
its name.
Please phone in advance
10
confirm informalion on hOllrs, prices, menll ilems alldfacililies. For review
consideration, please fax a Cllrrellt mellll lhat illeludes lIame alld address ofrestaurant
or send to Sun-Sentinel, 200 E. Las Olas Blvd. , Fort I..allderdale, FL 3330 1-2293.
ifYOII would like to contacl dining correspolldent Jlldilh Stocks,
10
95 -1-356--1386
e-mail her al
;lIdilhslocksreview ('Yahoo .com or write to her ill care of the Sun-Sentinel.
Copyright
200-1, \/lII/I! I 1<l1"Ir/" SIIII -S"OI",d
41 1 5/2004
N I BBLES & BITS
THE MIAMI NERALD I
Tl IUIISDA Y. F,BRUAl
IY lb. )006
I
I An even rnore SUblime
Miami Herald Staff
I destination for vegan fine din­
Sublime, South Florida's
lo - t h e - s
c h e f
by
ing, plans to reopen next
month with a piano in the bar
and other updates,
Sidelined since Hurricane
Wilma damaged its roof in
Oc tober, the restaurant "will
be a little more fun-oriented"
in its new incarnation. says co­
owner Nancf Alexander, who
has te amed up with 'a new
b us ine s s partner, Steven
Sponder.
They're keeping the vegan
menu - no meat, chicken, fish
or fowl; no eggs, butter, cheese
or other dairy products - but
it's being revised to make it a
bit more appealing to all din­
ers, Alexander said.
• Sublime, 1431 N. Federal
Lauderdale;
Fort
H wy .,
954-615-1431, sublimeveg.com.
- ROC H ELLE KOFF
divine dining
I f you do n't have time to cook
and YOll l ive in sOll[hern
Florida, call 1'1. L1udcrdalc's
' d
new
the
t
reat ion or inrc rnario nal l y
c
known animal righ ts activis t
and
her
parmer
foundrr nf
Unico rn Vil lage
M 3rkct and
Resta u ra n t in
Miam i (954.61 5. 1 43 1 ,
Ww\v. s lIbli mcv cg. com ) . I've
been hearing about Nanci's
vision for
quile a while, and
fro m wh:u
I'm fOld aboul
Sublime, the
food is i n­
c redible. Recom mended
appeli7.er� i nclude Spicy
\
,
,
,
�
Tc.:mpur.l Cauli flower Frilo
M islQ, I�ire
Roasrcd Jumbo
Whole Arrichokc s and an array
of vegetarian sushi. I'd go for
�
made
Ihe
with p.lpay;,!, rum and minc .
Florida never had it
so
www
good.
v c g e l H l d n t l' n e <
com
\
TheBestAmericanGreenCuisine
susta inab ly ra ised mea ts. Al t hough
A backyard terrace overlooks a small la ke
best-seller at Boulevard BlStrot."
two more green pl aces have arrived
and a wildltle sanctuary.
INGREDIENT OBSESSION "I' m very
si nce the Savory Olive opened last
SIGNATURE DISHES "Our 'steak; an
year, chef Eric Stenberg and h is
a ncho-orange-glazed soy steak. Our red
much into flavored sal ts. 1 experiment
with different col ors and flavors. I make
pa rtner, Heather Hand, welcome the
lentil-quinoa loaf is a take-off on meat
quail and lemon zest with red Alae sa l t
competition . " I t means we' re ma king
loaf and mashed potatoes," says Dalton,
tor the pretty red color a n d smoky flavor.
progress," says Sten berg.
ON FAKING IT "Our goal is to replicate
We serve Austrahan Apricot salt on top
TURNING POINT "Worki ng In Portland
dishes that people are fa mi l iar With
at butter at the table. And we spri nkle
for 15 yea rs with Greg Higgi ns, an early
without using any animal products- it
pink Peruvian salt on rol ls as they bake."
supporter of organic and su stainable
coul d be pizzas, meat loaf, or sush i ."
ON BREAKING OLD HABITS "We serve
loads," says Stenberg. " When I got my
WHY THEY LOVE MEAT-EATERS
side dishes separately. I'm try ing to get
"We wanted to create a place that
away from t he mental i ty that you have
produce and went on from there."
would show otf th is kind of food for the
to have a starch and two veggles; why
own place, I sta rted olf USing organic
95 percent 01
SIGNATURE DISHES " In the earl y fall,
masses. Right now, about
we do an eggplant terrine with grilled
our customer's are nonvegetarian. That's
spot prawns. Coming from Portland, I
just wha t we wanted:'
have the connections to get seafood
tN THE DRINK "I think we' re the only
WHAT'S H IS BEEF? "If you have a
of organic spirits: rum, gin, vodka, and
resta urant in Montana, you had to serve
even sa ke,"
overn ight," says Stenberg.
steak. We buy ScoWsh Highland grass­
fed beef, half a cow a time, and serve
tenderloin, fib eye, or New York cut. We
restaura nt in the country with a full l i ne
1431 North Federal Highway
954-615-1431, s ublimeveg.com
Zaytinya
WASHINGTON, D,C. Zayttnya i s a big,
joyous, contemporary spot with white­
washed wails, acres of marbl e, and
also make our own sa usages, pastrami,
salami, and other cured meats. wh ich our
not all of one or the ot her?"
3101 Trovrs St reet
713-524-6922, talla.com
floor-la-ceil ing wi ndows on two sides.
I t's presided over by the i ndefat iga ble
T'afia
Jose Andres, who tS credited with
FAVORITE FLAVOR ENHANCER"I'm a
rafla's bare brick wa lls and plain white
enduring resta urant Jaleo, and later
big fan of a spice m i xture made with
tables. Tucked on a side street i n a st ill
importing the tastes and aromas of
Spanish paprika, anise. and coriander.
edgy part of midtown Houston, Monica
Latin America through h is Cafe
You toast the anise and coriander seeds
Pope's smal l eight-month-old restau rant
Atlantica. At 7 ayti nya (Turk ish for "ol ive
whole before grinding them, It's good
is a hot destination for Texans serious
oi l"), he has turned hiS eye to the foods
wit h steaks of any ki nd,"
about food. Five nights a week, Pope­
at Greece, Leba non, and Tu rkey, and, as
His toric Baxler HoleJ
who owned the popula r Boulevard
customers love, and I love. We grind
our own chuck roast to make burgers."
105 Wesl Main 51reet
406-586-8320, savoryolive.com
Sublime
FT, LAUDERDALE,
FLORIDA
Everything partners Terry Dalton and
NanCl Alexander serve- from the raw·
HOUSTON, TEXAS Don't be fooled by
Bistrot for 10 yea rs-oversees a kitchen
that turns out a sophIsticated coastal
i ntrodu cing tapa s to the
D.C. area at h is
always, locally grown seasona l produce
plays a large role i n hi s creattons.
GREATEST INFLUENCE " Nora Pou il lon,
Mediterranean food on a menu that
She is a pioneer-after all, N ora's was
changes da i ly. " It's hard to imagine that
the first orga nic restaura nt I n America,"
the farm-lo-restaurant movement is
says Andres. If she gets you alone lor
new to Houston," she says. "But it's
five mi nutes, sh e' ll giv e you a fu l l
growing fast now."
lecture. She's very paSSionate about
TURNING POINT ''I'd been cooking tor
this stull."
more tha n 20 years, usmg conventional
SIGNATURE DISH "Manti-smal l
beet-and-cashew cheese ravioli to the
products li ke everybody el se. When it
dumplings fi l led with beef i n a yogurt
Pueblo corn enchiladas- is meat-, dairy-,
came time to open 1'alia, a farmers'
sauce sprinkled with sumac. They're
and egg-free, Their contemporary
ma rket appeared nearby-t he fi rst one
very labor- i ntensive but amazing!"
Mediterranean-style restaurant is
Houston had ever seen. There were shell
WHY HE GOES LOCAL " I like knowing
decorated with waterfalls, skyligh ts, and
beans and heirloom tomatoes-all
the guy who grows my squash blossoms
glass tile, and it can seat 175 people, It
absolutely tresh . It let me shop
and my tomatoes. If I am i nterested in
also contai ns a take-out store and a
seasonally and trom local farmers."
something special that no one else is
vegan gift shop with animal-free soap,
SIGNATURE DISH "PIStach io-crusted
plantirg, we can work together,"
cards, clothing, and books (the Animal
sa l mon with a warm curried spi nach
Rights Foundation at Florida is upstai rs).
and mandarin orange sa uce. It was a
Orga nicStylc.com 134 OC/ober 200'1
701 Ninth S treet, NW
202-638-0800, zoytinya,com
YOGI EATING
World-Class
Vegetarian Cuisine
hy Kwny Spahn
"Gourmtt Vtgetarian Foad?"We were, admittedly, a bit skeptical
ing and spaciolls seating, including several "comfy chairs" and
when we heard some friends raving about a new vegetarian
cozy booths, invite you to sit back, relax, and truly � the
restaurant in Ft. Lauderdale. But after experiencing Sublime,
experience. The open kitchen and custom hearth oven set the
everyone in my dining party (none of whom
vegetarians) is
scene, while the friendly bar and lounge provide a central gath­
hooked ! Sublime features an all-natural, completely vegan menu.
ering point. The bar offers a full range of liquors, including
are
But don't expect rice cakes and tofu burgers here, because Sublime
many organic wines, sakes, and vodkas (and after a tough Power
prepares "world class" cuisine, easily rivaling the trendy bistros
Yoga class, Sublime's Organic Screw, with organic UKS vodka
around town. The innovative menu spans the culinary gamut,
and fresh-squeezed OJ, proved a particularly wonderful way
reflecting diverse influences ranging from Japanese and Thai, to
to "rehydrate!").
Italian, European, and good 01' American. But what makes
You're /irst treated to a sampling of fresh, hearth-baked
Sublime really special is its rare offering of
breads as you decide among the enticing
food that not only tastes fantastic, but also
honors Mother Earth,
array of Appetizers
and is very health­
(S2.50 -$9).
We adored
the Crispy Wild Mushrooms with Fresh
ful (using only fresh, natural foods, low in
Aspa�gus, seasoned with fresh rosemary
labor of love, reflecting the inspiration and
and crisp, tempura-like texture (but without
fut and cholesterol). Sublime is truly a
and thyme, and flash-fried for a very light
-.
dedication of co-owners Nanci AJexander
(a renowned animal rights advocate) and
Terry Dalton
(former owner of the
Unicorn ViJhge). In fact, .i!ll profits go to
animal well-being organizations, and the
the heaviness of an egg batter). The individ­
....
�
,
-
environmentally friendly building also serves as headquarters for
the Animal Rights Foundation of Florida.
Upon entering, you're immediately transported into a setting
.....11IIII
.......
ual flavors, textures, and shapes of the various
mushrooms provide a different sensation
with each bite, while the fresh asparagus adds
an exquisite contrast. Equally delectable is
the Cauliflower Frito Miso, accented with an enticing sweet
chili sauce, which adds just a subtle bit of heat. (Any chef who
can create such a tasty delight from "plain old cauliflower" truly
of tranquility, beauty, and, well, �sublime11lJs."The beautiful inte­
deserves credjt!) Other notable starters include Fire Roasted
rior features warm, subtle earth tones, rich wood, gentle curves,
Jumbo W hole Artichoke, sushi-style Rolls, homemade soups,
live tropical plants, and a mesmerizing waterfall. Natural light-
54 december 03/lanuary 04
and fresh salads, including a wonderful Sea Vegetable Salad (a
W<ffl.enHghtenedproctlce.com
creative
variation to the usual "seaweed sal:!d" (ound i n most"
sushi j o ints) .
The Appetizers can
ei r
own ,
bur don'r miss
surprisin gly
affordable
The
offering
meaty
ful l array of natural foods, nutritional supplements,
buzz about this place. So, after (or before) your next yoga ses­
Port.bel lo
fection, then served atop a unique rutabaga mash, pre se nted
a
a
mcditarion Illusic,
mushroom is grilled to per­
wi th Swiss chard and
the Chocol.te-Ginger
and morc. S u bl i me is d e fi n itely on my wmust
"
return list, and I p redi ct that you' ll soon be heari ng !!ill more
G rilled
Portobella is fantastic , A
huge,
enjoy ed
lec Crea m , :lI1d re fre s hi ng Fruit Sorbet's (Mango and Graviola).
Othe r sweer e n d i ng s include Key L i me Cheesecake. Carrot
C ake , :tnd Tirarnisli. Also, check our rhe Lifestyle Empori um,
the incredible En trees (at a
$ l ] -S 1 4),
Ch ocolate Sublime i. absolutely 10 die for, and sure to please
""Y cho,oholic. I p a rtic u larly
easi­
ly make fllr :1 light meal on
th
Desse rts arc all hOl11crn:,dc, and, of course, delicious. The
refreshing mango and papay:1 compote
sion, reward you rself -wi I'h this joyo us, and truly Sublime
expe rience !
Sublime is localed 01 1431 N. Federal Hwy, (jus, lIorlh ojSUllrise
and ginger sauce, Undo ubtedly one of the best (and most cre­
Blvd.)" and is 0/,'" we,Maysfor luuch and e'lJ"'J' nightfor dinner.
the signature Anch o -Orange Glazed Seitan Steak, a unique
limevl!ge. com.
ative) PortobeU o treatments I've ever had, I also recommend
specialty found only at Subli me. A seitanlsoy "steak" is grilled
with a zesty ancho chili and orange glaze, accompan ied by
black bean stew, fresh spinach, and fruit chutney. The result: A
harmonious balance of sweet, savory, and spicy that simply
For more infomJOlio/l,
call
(954) 615-1431, or visit:
WWW.SIlb­
Abour the author: Kenny Spahn has been reviewing restaurantS in the
South Florida arca over the past 10 }'ears and is al so an avid Power YOg<l and
martial arts practitioner and instructor (in addition to being :II real estate
attorney). ltd � tltll
. ..� )(""lL (
. ... is thriUcd ro bring Kenny's reviews to
our readers.
tA\.I,.I!:IU
dances upon the taste buds. Mushro om & Sei.an Stroganoff is
another winner, loaded with a variety of wild mushrooms and
Scitan (a high-protein meat substitute), combined with organ­
ic pasta and a delicious wine "cream" sauce. Other creative
offerings include vegan versi ons of Baked Eggplant Parmesan,
Ravioli, Burgers, Pizza, and an inspired rendition of Stuffed
Cabbage, filled with wild rice, mushrooms, and roasted veggies
in a rich red wine sauce. The Lunch menu
(SS-S9) also features
various sandwiches, such as Summer Burri to, Grilled Vegetable
Wrap, and Exotic Mushroom Burger. Plate p rese n ta t io n is
equally beautiful; and our server, Caryn, was delightfu l , accom­
modating, and very knowledgeable.
WV{W,enllghtenedpractlce,com
december 03/1OnuoIY 04
55
BY C H R IST I E CALI E N DO
P H O T O S S U B M I TT E D
Sublime
Enlightening Food
reSlaurant. No sir-ee.
And i " nol jll.,' a "lifestyle" e ilher, as so many devOUI vegelarians will allesl. Sublime is 32
navo", and then some. as Bas kin Robbins m ig hl say. Here, you fi nd an <Ilruosphere, nO! jll>! anolhcr
eatery. I t is laden with ph i l osoph y and purpose, but won 't s hove it in your face. If you seek oul
--"-'l is isn'l j usl a
informat ion. you can lind mu ch of i t in the i r Lifestyle Emporium.
Sub l ime offers a completely vegan menu. free of meal and dairy ingredients . Menu selcctions
vegetarian di�hes from Hround the world A variety of pizzas and other specialties afC created in Sub­
l i mes' custom hearth oven� a classy focal poi n t in the dining a rea. The rc s tau mnt features orgm
. ic beer, w ine
and s pi rits that arc served in the popular bar and lounge area.
This different type of rcslnuntnt i� the bri.lindlild of N a nc i Alexander, who is inlcmationally known ill the
animal righls community. Parlner Terry Dailon, who s hares Nanci 's commi lmcnl lo lhe an ima ls was rounde r
of Unicorn V i l lage M arket and Rcst; nmlllt in Miami.
i nc lude
.
.
.
' ...�
..
And before or fi ller d i ll ing, you can shop! The Sublime
i Led Ollj O Il� a nd s p i nach for $8. 9 5
rC:1 l i /e (he
AI �o fant a s t ic W(l� (he
I t1iulI't even
Lifestyle Emponum fcatu rc:-, cruelty and an im31 �frec soaps .
cheese was m i ss i n g . wh i c h -,a y s a 1 0 1 .
mus ic, greeting cafd� and very spcc i31 gift items . Compassion
basil for $ 8 . 95. But these arc j ust two. I f YOII love p, na. you
ate shoppers can c hoose a n yt h in g
won ' t mis s
ha i r-care, sk i n �
ca re .
products arc a l l
c o s mct ic s, nutritional supplements , baoh,
anim(ll frel.!.
in t he store knowing that the
Sublime accommodate, 175 people, and private groups
a nd
Margh c ri t a P i zz a w i th 10malO sauce, soy m ozza re l l a and fres h
the other kinds
after you ' ve had S u b l i me ' s " kmd"
k i nd .
We absolulely loved Ihe Wok Scared Ye l low Curry Noodles
part ies , In a t rance � l i k c but South Beachy selling orwatcrwa lls .
with lofu, yellow curry, coconut m i l k , rice noodles and As ian
ing materials have bcen used t h rou ghout the re�li.turant. a nd a
& Truffle Risotto with porc ini broth, crispy witd mush rooms &
Ita l ian g l ass t i le. E n v i ronmentally friend ly bu ild­
s k y l i ghts, and
comprehen s i v e re c y c l i ng program is
an integra l compone n t
the operalion .
Subl i me
prov ides
illformarion
a bou t
�lIlimal
ing and righ t s i ssues and is the headquarters of the
R ighls
Fo u nda l io n
o f Florida
( A R FF) .
of
we l l-be­
Animal
per­
One hund red
cen t of S ubl ime s proHt!) w i l l be donated to o rga n izat ions
'
thai
'mirnal
promote
we l l- bei ng,
and
a
vegan
l i festyle .
Now, L et 's Clww!
BUl lel 's gel 10 Ihe rca so n why we are al l here : The food '
Dinin g at this establish mcn t was
a
fint: e x perien ce . Th e
and wi l l i ng to e :\pl a i n t h e
knew th i s was a vegetarian rCSl au�
rant, but wasn ' l aWJrc it \V�I� vegrm . which means a bsol u tel y Ill,)
a n i mal produCI$ - IIU eggs , no milk a nd yes. no cheese. I d i d n t
think I cou ld survive with o u t cheese. one of my favori te i ngre­
dien ts i n l i fe . BUI Su bl i me made it eomplelely do-ab le.
We open ed \lUI' experience w ith some appc t ize rs - some we
chose and some t hat were recommended. They were all very
good. but " ICw stood out to me . The Spic y Tempura Ca ul i­
nower FrilO Mblo w ith s wee t chili sauce. $4.95. was ue l ic ious.
Caul iflower doesll ' t so und l i ke the most exciting of appet i zers,
people he re nrc k i nd , ;lccommoo:It i ng
finer point� of the dishes. I
'
but the w ay
II
is prt! p�lrcd is lllouth-W;ltCrillg find m a k e s you
keep Ihinking about it days after you've d i ned.
Their piz zas arc d i v ine and come i n a large variety of ni;lvors.
My favorite
was
the Spinach & Red B l iss Potato Pin.l, gener­
ously covered with su n d r ied tomatoes. bell
pepper>, c a ra me l
vegetab les for $9.95. Another big hit
was
the
Wild M u s hroo m
asparagus, ros e ma r y and t h ym e for $ 1 3 . 95 . I heard rave r ev ie ws
from a fe llow diner about the Spinach & Eggp lant fi lled Rav iol i
wilh toasled pine nuts and fresh tOlnOiO sauce tor $ 1 0.95. Some
othe r e n t rees are the Mush room & Sr.:i tnn S t rog a nof f w i t h p o r­
tobe l lo, c re rnini , s h i t a ke oy�ter mushrooms . se it:lI1, pa�ta. tofu
c ream . W ille sauce for $ 1 2.95; Ihe Vegelable Lasa!;na wilh egg­
plant. 7 ucchini . ye llow squash . garl ic . tOll1aloes . o rgan ;c I o>a
gna nood les for $ 1 1 .95; and the G ri l led Portobc lla w i l h rcd &
,
green �w iss chard, mashed fUiabagn . Ill<:lngo & P;'lp{Yil compote
ginger sa u ce for
$ 1 3 .9 .
Their sal ads are re fres hi ng a t lti
wt.:11
.
thought-out. ;1Ilt! they
�tlso II(IVC vegetable sushi rolls (tnu veggic burgers.
Pcopl�
:lc cu s
tomed to
a st a id comfort zo ne may f i nd It c
ll f
li eu lt to try so met h i ng new wi th S ubl i me , bUI
we
u rgl.! you to
drop your fa:-'l: II1.11iotl with m e al- fo r-every .nea! ror <,nc n ight
and try Oul th i S pltH':C. The at l1l os p he re h l:llc h antin £, and
quite
a find, a welcome additiull to our local d i n i ng scene .
had stnS's to g i ve, we'd gi ve it five.
All we are s aying is gi ve Suh l i me n
i t i�
I f WI;
C h ;H WC.
Lunch : Monday through Friday, 1 1 :30- 2:30_ Dinlle r: S UII­
through Thursday, 5: 00·9 :30. Frida.y & Sat urday, S :
day
00- 1 0:00.
parties of se ven or more .
1431 N. Federa l Wghwny, Fort Lauderelale 954. 6 1 5. 1 43 1
w.v w. s u b/imeveg. clJIll
Reservations for
." •
No Beef Here
B Y
J E N
K A R E T N I C K
Sublime, 1431 N. Federal Hwy. . Fort lauderdale,
954-91.5-1431. Lunch Monday through Frlclay from
ll:30 a.m. till 2: 30 p.m. Dinner nightly from 5 till
9:301 Friday and Saturday till 10.
he fi rs t th i ng you notice w h en
you pull off North Federal H igh­
way ill Fon L auderd alt> into rhe
arched ent ranceway of Sublime
rest aurant might not be the enormous S pot­
l ighted m arquee announ cing the place. It
might nor be the station al)' !iign. a towering
green monstrosity th::n adv e rti ses the restau­
rant's " world \'eger3rian cui si ne" and con­
nected "lifestyle emporium." It m ight not
T
even be the sheer si ze of the bui lding, which
is comprised of envi ron mentally ti'iendly ma­
terials and encloses a market and a l7S-seat
dining room.
What you're likely t o first notice are the
del icious arom.s that waft over the asphalt
- scents th at make y o u r m o u t h wate r,
y o u' d almost swear, j us t l i ke it does for
c hargrilled beef.
In fact, the breezes are beefy, and they
spri ng from the n eighbo ring Houston's, a re�
ali zation that disap pointed the committed
c a r n i v o r e in my p a rty. " F o r a se c on d, I
th ou gh t this m i gh t a l most be goo d ," he
grumbled. Keep i n mind that this is the same
fellow whom we had to coax i nto accompa·
nying us by swearing that you can make de1i�
, . .
,
Lofty ceilings, skylights, and earthy hues of
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amber and green evoke the sentience of prim­
itive forests. Widely spaced, polished, hard­
wood tables, muted light fixtures, and plenty
of fresh potted greenery update the interior.
A dinner sta rt s off promisi ngly with
whole-grain nutty loaves complemented by
juJiciously spiced hummus and a meltingly
soft, herbal, bread spread. Munch on these
while you scan the menu and it's easy to tlnd
yoursel f to r n b e twe e n starti ng w i t h a
cooked app e t izer such as the fi l'e-roastE'd
jumbo \"'holc artich oke o r somethi ng' 1'3W
fl'Ol11 a more d istan t cornel' orthe world . like
the sea vegt·rable s�i1ad . composed of .:111 en­
cyclopedia of brown a lgae ( h ij ik i , wakallle.
kombu. and arame).
We opted for spi('y wm pura cauli flower
anything. Unless we're cultists of the Atki ns
SOrt. in general. lVe hardly avoid vegetables
Jnd w hole grains; some of us eve n favol' <1
d iet rich in !{reCIl, red, and yell ow smff.
But s3d to say, S ub l ime isn't as convinc­
i ng to nond isc ipit's as it needs to be. My ob­
j e ct i on s [Q th e place are the same 1 o fte n
h a\'e to other special ty res taura nts: Faulty
executio n and a to uch of reve rse discrimi�
nation mar what could be a genuin ely p leas­
ant experience.
Owned by veteran restaurateur Terry
( proprietor of th e dearly departed,
sorely missed Unicorn Village restaurant in
Miami-Dade County) and animal rights ac­
tivist Nand Alexander, the four- month -old
eatery clearly has an agenda. Full d isclosure,
The place is actually the headquarters of the
Animal Rights Foundation of Fl o rida, and
Dalton
the website states that "one h und red per­
cent (100%) of Sublime's profits will be do­
nared to organizations that promote animal
w ell-being, and a vegan li fe sty l e. " (The
phrasing tends to make one wonder exactly
for whom the vegan l ifestyle is intended, an­
imals or humans.) Though most of us would
agree that protecting animals is ad mi rab le,
not everyone apprec iates the pol itics and
practices ofsuch groups. So it's wise to be in­
formed ftom the get-go.
Th o ugh the atmospher e is restful and
Ze n-l ike , some of the design elements are
dramatic. Windows are actually encased wa­
terfalls, strictly vertical and ne ver- ending.
I
.,..'
frito m;sto, which is something of � mis­
nomer. Friro misto tr:Ulslates to " mixed fry"
and generally refers to a variety of ingred ients
deep-fried and served on the same plotter,
Squid, zucchini. and mushrooms are popula.r
items for tumbling together. At Sublime, the
cauliflower [rito misto
appetizer was unilater·
ally the cruciferou s albi-
no. but it was well-pre­
pared, the florets tender
inside a crisp b at t e r.
The bi ll ed spic iness was
delinquent, however.
Ditto for the "s p icy
(
.
disappointment Our meat-eater opted for
an entree of wild mushroom and truffle
risotto, one o f the only tru e vegetarian
dishes his wife can get him to eat with rel­
ish at home by labeling it "pasta." He en­
joyed the topping, a h eapi ng h elping of
t e mpura - battered mushroom� J nd penc il
asparagus. The risot to itse l f was Illllshy,
h owever. � prob lem that may origill�l te in
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the cho i ce of bruwn Arborio ric(! as t h e
tore inbrn:diclH - even rice purveyors lih�
Lundberg Family Farms ad m i t rh:H " th is
rit:e is n o t :IS c rea m y as wh ite A rb o ri o.
Brown Arborio m:lkt.·� an (' x{.'el lenr paella.
b u t is n u t as we l l s l t i r(>o ro l'i so tro � t YP t:
dishes." Th is is an ()cc.lSion wl1l'rc dubious
hc al rh benefi ts losr ou[ to the n..'alisri<.: 1'('­
qui remems of rrad i tion<l. l l'eci pes.
Brown rice, mixed with dice-d fl'uirs and
IlUts. selWU better as a filling for stuJted cab­
bage. But 1 couldn't imagine how many times
the cabh"b
'C. a.s brittle and lacy as a New Jersey
windowpane in January, had been cooked. A
plate of "wok-seared yellow curry noodles"
was o n bo th the bla n d
and the mushy side: an
infusion of sea salt O,ey.
Sublime
that's legit. right?) could
Caullflowor misto "'to . . .$4.95
have helped here.
Spicy vegetable roll . . . . . .$8.95
Perhaps the most in­
triguing dish was 3 sim­
Mushroom burger . . . . . . .S9.95
ple sandwich - basic"'­
Wild mushroom risotto . .$13.95
Iy a patty composed of a
variety of chopped cre­
vegetable roll," wh ich
mini, Portobello, shi­
contained daikon radish,
itake. and burton mushrooms mixed with a
microgreens, avocado, temp ura tofu, and a
soy-based coagulator (in pl ac e of eggs).
drizzle of sweet chili sauce. Though microgreens can offer a kick - the assortment of Juicy and drippy in the best of ways, this
was a mushroom "burger" worth running
ten- day-old plants, harvested with scissors,
Spinach and rtd bliss
potato plua . . . . .
usually contains immature mustard varieties
that for some reason are hotter than when
they are fully grown - the zing was in ab ­
sentia. In general, the sushi was bland and
the sushi rice altern a ti vely mushy and hard.
I'd rather get a cucumber roll in an estab­
lished Japa nese restaurant.
Due to a mi n im al applica tio n of black
olive ta penade, a dish called "tomato carpac­
cio and arugula" was more pungent, but the
labeling was confusing. The menu listed sun­
dried tomatoes and potato c rou tonS j this
translated into thick sl ices of fresh but no t
wholly sun-ripe red and ye llow
tomatoes topped with fried po­
tatoes that resembled hash. As
. . . . . . .$8.95
the exterior gamut of Houston's real thing.
though for some fo lks, that might fee l l ih'
b reaking a strike Iille.
In fact, one of the reasons I apprec iate
dining at restaurants like Sublime is the lack
of guilt. I didn't have to worry about acci­
dentally sn acking on an endangered species,
thus fueling an industry; I didn't have to be
nervous that I m igh t unintentionally b e
feeding my lactose-intolerant digestive sys­
tem with hidden dairy.
Appare ntly, I did have to be cOllce rned
about my weigh t, however. Though we
didn't order extravagantly - and, as my
fr i e nd who can put away a 1 6- oun ce filet
m i gno n , sa id , " I t's j u st vegetables, for
I""' h .. �.,. �", 1.. .o<,,"
. .. . . ".
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Foodstuff
B Y
J E N
K A R E T N I C K
it's nOL A mecca for card-carl)';ng members of the National �
it's llOL It isSoblime CHai N, Federai Hwy., Fort Lauderdale 954-6J5-14St), the
new vegan restaurant owned by Nanc! Alex ander founder of the A'himal
Foun­
datio n of Florida, and Terry Dalton, former proprietor of the no'w-,:Io:;ed un
'''.9<1I.l
{:lge in Avent11ra. And it is, finally: op�n. Since June 14, the no-meat,
been offcl;ng gourmet dishes for those who belicv� in the powerofbcinggreen or
just really like vcggies. For those who don't, ne \'�r fear; Sublime has saving graces. The
first is that this is not a raw foods restaurant; m any items served here are actually
cooked. The second? Wine, it seems, faUs into the org'anic vegan category. Which makes
meals at Sublim e not onl y holistic but complete and allows c�rt1ivorou sly minded com­
panions to drink their dinners and dream about burgers.
Ska-punk band
cio oon ,
,
,
'�#i�
"
'{omu'{oc� l"Oppeu W I l U ! nt!u vo­
tatoes thar resembled hash. As
fellow whom \�e h;d ;�
nying us by swearing that you can make deli­
���·il�;�"a��������
a s alad, this worked , b u t i t
would have been far better with
eithl'r generous disks of ripe,
j uicy, heirloom tomatoes Brandywines, Zebra, and Ugli
varieries would make a nice
assortm e n t - or expertly
measured, intensely flavored,
carpaccio-width slices. If the
ones I was served had been
sliced with a properly adjust­
ed mandolin, then I'm Carelli.
Oddly, a pizza decorated
with red bliss potatoes, cara­
melized onions, red bell pep­
pers, and spinach had the con­
sistency I was lookingfor in the
carpaceio. The crust here, a
function of the restaurant's sig­
nature, custom-built, hearth
oven, was crunchy perfection.
B ut the topping was over­
whelmed by a too-generous
application of fresh herbs. The
cious d ishes OUt of vegetables. " Su re you
can," he'd answered. 'You JUSt add
Cynicism aside, local vegans are probably
th rilled to have a neighborhood restauran t
with a higher consciousness and a gastro­
nomical ly minded mission statement in the i r
midsl Most everything at Sublime, from soup
to nuts - including split pea soup with diced
carrots and candied walnuts on the spinach
salad - has been harvested via sustainable or
certified organic practices. Teas have names
like " morning rise," "sweet meadow," and
" moonlight spice;" the wine l i :it s p ollsors bot­
dings that come fTom chemically unadulter­
ated crops. Eve n the martini ol i ves, nor ro
mention rhe \'odk3 i n the glasses, are org�U1ic.
But such customers. who h�l\'e heen de­
prived of options for f31' toO l o ng in these
partS, are frankly an easy sell. On the open
market, the competition gets tougher. But I
figure that if Sublime's high-e nd inventive
dishes - such as the polenta short stack,
sandwiched with oven-roasted tomatoes,
'
meat."
arugula, garlic, and shallots - cou ld wi n
over a meat-;;md-potatoes devoree. ir can
cen�linly imprt"ss the Il'!>s-swbborn majority
of the dining publ ic. After all. we omnivores
are usually
pardun the' term - game for
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48
N E W T I MES 8 R O WA R O · PA L M B E A C H
Swiss chard tofu cake with a helluva background
N O V E M B E R 1 3 . 1 9. 1003
n ewtlme s b p b. com
whole th ing tasted like un­
steeped tea (call this one "over­
run kitchen garden").
Main courses are the same
mixed bag of inspiration and
I ri C IlU WIlO (.·itll
p u r away a
J.o- v ulIl.:e I l J l: l
mign o n , s aid , " I t 's j ust vegetables. for
Christ sakes"
our ultrathin wairress de­
cided that we were overeating. First, she
declared she wouldn't bring us more bread
because we wouldn't be able to finish our
starters. During the grazing appetizer por­
tion o f the meal, she i n q u ired twice
whether s he should "go ahead and put
your entrees in" or if we wanted to forget
about them. When clearing away our main
courses, she noted disapprovingly, "Obvi­
ously you won't be having dessert,"
Au concraire, my judgmental friend. I'm
not sure where you get off moni toring our in­
take, especially in a restaul'ant wnere the
clientele'S d iet is so reso'icted that you practi­
cally have to sign a membership card to get a
table. But despite telling giances at feminine
waistlines and touchy-feely caresses of the
masculine shoulders of our partners, she
couldn't deny us bittersweet chocolate
Sublime's version t<lsted lik� the one my
mother used to make for my sister, who in her
youth was allergic to eggs and milk. Mom's
secret ingredient was " quarter-cup of vine­
-
cake.
gar, which leavened just like eggs with no one
the wiser. If only Sublime were :1.' subtle.
Contact the alorthor to dl5CUSS the story:
feedback®newtimesbpb.com
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Pam finds vegetarian eatery is Sublime
While her boyfriend, Kid
Rock, winged h i s
way
to the
MIdeast. Pamela Anderson was making the scene at
... ..,. a new vegetarian restaurant in Rodda. PE�
TAo's new poster girl and Kid - who are not on the
Rocks, despite reports to
that effect - will be going
stag for a "ew weeks. Rock took off from Andrews Air
Wayne 'lewton, actors Robert De H iro.
Alyssa Milano and Gary Sinise, and some NBA and
Base with
MTV types. n,cy made a stop In Amsterdam. then it's
ofr to Kuwait to cheer up the American troops. Rock on,
I
A Sublime place for vegetarians to dine
('uhe..., mutd ir_
By the time .....1' co nsidered
,
dener t, we ...... re hallway
through an amazing bOllle oC
Benziger's Petitt SHih, and
rcOl::!y for something to perk us
up_ So, we ....ere
.
pleased 10 lind
tha, calieinlred bevcuges ille
avail.ble. While some health
tbod advoc,m.·� mIght conliider
sugu. alcohol and c�lei..,e POl'
sons, }o.ere :�e o:".iy thlnl: con­
sidert'd tOJ:ic hal'c t"acM
For those who want ;1, the
hr. which doe� a surprisingl)"
brisk busiMSS, oiie:s non'lco­
holie bel'l Inj wmc. It <11
boilS:s an ilnp:e.5lH: se!rction
oi about 80 mostly California
winesgenerally priced between
52l ar.d S-l6.
A.lon ,nIh ct.! \ario...s ;:0\'
ites I.gh:ened With soy rr.ii..:,
....1'
. chose the much ICCled
�oconut cake �:ld II':.. b,utr­
sweet chocolate Subll:r;c h'a;:�
SioSOJ
While the chocolate deSSe�t
tell ilat. the �OCO:t;':1 cue .....n .a
Crd.r.:I. A tru:'y novel-sized
slice w.as proppe:! .ag.aln:
u .a
f;r.aceiui 2fC of sweet C'OI:onut
ttoile. Each oi the iour gold en
layers ....�5
.
�Ije� wifh " .......
bz.:r r::ot overly Iwett [roSling
and thl! who'''' crUtion wai
smothered tn rinl!;lels ofbuner)
Setting, food
are appealing
BY V CTOfIIA PESCE ELLIOTT
Depending on thelT le...el aj
stnctness, vt'getadans are used
to rigmarole .... hen eatmg out.
Olte:: haVIIl! to '1ueSllon.
t'Xp.illil. inSIst and ccmilromae
So. ior In v..geta:!lns and
\·egir..'i. m acrobiom::s and :a.....
jooeiM within 1. hundred mileS
1 Fan Lauderdale, your restau­
0I:!.n
t IS here! At Sublime, non­
mUI nl�n ca:'l dme tearle,sl!,
amor.g cnca:Erog wat;:orfalis
uge-colored cu!'tiins .and cei­
ery-[;)ned bar-queuu_ Wipe
their mouths ....llh
.
cloth nap­
kins, ar.d order i:om walters
\\:-to kno .... Iht> dUlerence
b.elw�;t toiu a."Id Tob)
7h� :n�nu it this anomaiy,
\\ hie:!: open;:.:! in 1une, oii;ers all
k
ir. ::!s oiinduige!l.ces. including
1I t'-lll b1r with �inic splr:!S.
o
Smce, aittr :aU, si!mni up ior .a
" �g"tiHian iiiestlie does roo t
entail entenng a convOI'nt. iust
IS'" P�m...11 An:ierson (who ....<l5
al Sue:inw's o�cin&-I
I: lLt :::ct><,,�� on 1'''''' ' Fer­
spect.\·"" .and ca-owner Nanci
Alo!.;;::Ider's IS all ibout lllimaJ
ligh!$.. She and Terry D1.ltol'_,
who opened the Unicorn in
Nor:h :\1101ml some three
decaJts ago, ereired Ihis paean
to all things irom the pl3nt
�ingdom 1.nd a:t> donating .II;
r:rotin 10 a foundation Ihal
helps may,But it it ....h.:It IS :r.issing irom
the menu that will mast appeaL
rhere isno rr.eit, chicken. lish
0:' fowl No egs. buuet, cheeR
h
ot
�e ����liry:v��!C��\'e
honey " proclaioe;i Jim Car­
roll, the chatty beverage rn4:I­
;- 0:
ager
From the basket oi iresh,
Warm sourdough bread to Ihe
las Ihle oi CQCon:n on our :les­
t
ser. ions, ....l' iel: itlendej to at
ever)' moment, mail:ing me
wonder if I'd bet!n outed as a
dining critic. A glance 1I1 the
olhe: u1:1u whea the garru·
iO!.-15 owners scurried con­
lirmC!'d I wu juS! pua."Ioid.
Oi the dozen or more appe"
tizers, 'We choSt! lour, uuting
wuh • spicy lempuu cauli·
liower (�.9S), a large plaller o{
grape-'l%f' tlorets lightlY bit�
tered a:'l.d i lied 10 • medium
brown cnsp and then 11eeked
....Ith sweet chiJi sauce.
The lelltll and sqUISh cake
(56 .95), � moist pany oi gently
simmertd btaru, was covered
in the lightest Shot'5::in� pola·
lotS I've ever taStt'd, and a :&ije
of tangy mingo Ind p.pay.
sa:.u:e onel-Ied it a wuu:er.
We even orco!fcd the jresh
baby artichok.. ragout (589S)
despite the wailrenes ....arning
.
that it t;aued like old socb. In
lact, the brown broth had only a
htn! oj Ifuirle oil tno daub:
whal she describes as the aid
socks taste). The artichoke
heuts were periectly te nder,
the grape tomatoes swo!el L"Id
Iht edamame lum. Ad_ though
the dish didn't kn
ock our socks
oii, neither did it lasle like
,hm
The spit:) \'egetable roll
(59.9;) was 1. gorgeous pb.te of
sushI diU's dusted whh blac k
and white sesame seeds_ They
were full oi julienned carrots,
radish sproulS, sharp dlilkoo
threads. peppe.ry micro-greens
and hunks of iried tofu a.nd avo­
cado.
Chanterelle. mushrooms a."ld
barley dumpl ings
(56.95) were servrd in a mush­
room broth. The three bite-size
purses were moisl and t1avorf
ul
though the brorh could have
used a bil more oomph.
For entrees, the wok�seue.:l
CUrt)' noodles ($9.9S) were a
hlshlight. The limpid rice DOD-
tout ed
d!es were hO( and I�se-d ....·lIb
perfectlr cubed loiu, diced
Ic.llions, lWeet onio ns, bow.
cho)" Napa cabbage, bean
sproun e;iamame an;:] gLDgt'r,
.11 b3thed in a piq'Jant y"lIow
I;l,;lrY sauce mad" creamy with
COCOnUt milk.
Where the food was leu
Jacceniui was when it '-en­
turl!'d into "meat" and pOlitO
le::1�ory.
At the waitress' suggestion.
we d.ose the Sublime rOt ROUl
(SIO.9's) wi th routed s
eil a..
.... a
m�at substitute. The sodden
card�oa!;;I-thln slabs made
irom ....hut
.
gluten were taste­
tess.. ThinXiuily, the dish came
with fantastic =hed potatoes.
rOlSled carrots, iruh pt>u.
dpo;lini onions and a rich.
brown grl\'Y.
We wa.."Ited 10 samp!e one of
the ra..... dishes that are ali lhe
rlge an:! chose what Is calied
the Cish� l:nStu-Fry
( $15.95).
The dish looked lille " ulad
wllh 1015 01 sru-edded Napa cab­
bage, bok choy, rellow peppers,
re:! onions, scalli(lns, 5hiilake
mushrocms and wild rice. II
IISled ilnt' ....ith
.
its zesty ginger
Sluce but I could find no
cashews. The waitress .polo­
,Iud and returned the plllle
wllh a handful of soggy
COCtlnUL
Ii I sound
:I bl: brr.i:!::.e,s
abo\;! the r.:oeal here - ....r.ile
.
i:
had i15 jaul!;, oveuli it wu
v;:r)' good - !t's becal"se, u I
sometimes S«Y, ij ! ..iiJ:n 10\'e
rood so oucr. I'd p:obab:}' :.e a
vegetarian. Th:s piace would
make it cuy
flNl DINING
• Restaurant: S:Ej','.i
, Food: �Uly GOO]
, Service: :"":ra!Ytk"a�'1 ane�
',.e'
• Atmosp here: Tr J 1 SJO !'\'Ie
.... to, �ascaCi"£ ...a�e··a s. .,';1.::1
3"OD H;;.ft-e a:.:;c;,:�
Range: .3$
.... c�:
e,!r�s tel....e!!n S-O all::! S·�
I Add ress: IJJ1 �. _::eJe�a M/)
t Price
:::n t::IJJer:l3 e
t Telephone: 5:�-5
' :
-':3-
, Website: www.subllme
veg.com
t HOUI"'S: LL'lCIl t!i. , 1::3) .. '1'
2;J3 :l r ::l r,"er 5-9 J3 C_"'_ s...
ca,.-�I\�, ;ca.l. :� ID 0 "'" F�,::Iay
Sa:t.orcal
' Credit cards: ).. 1f\�0"
• Reservations: '.0.
• Bar service: �� ca� I,:r
'"'1.311'1 ori-01<\IC .,,res aroO ::.;co<t::;·,s
• Children's me nu: M. o�: 'f',
aCCOfl'rnodate
• Wheelchair accus: Yes
�.
FYI
.. "l\Ok",.. llgSCOmmO(loli
Plull. Coconut Grove
'nf-"�'·lO.sO litullPd P/lI)hll
,,,,,[t, \00, '" mu�h'oum, " 1; bd,n
!loll) to"'., �•. \1.5
.. 8"neheIU. ..no CD ly6S0
NW "'1�1 StINt. Dot. I
lO$·470·8003 b,\"rh"lr;. �
M'lOtallo, $5.:;0, ",U','''OQrn­
,}\P." "W) " '0110, $I} 50
.. O. \..o Tr_tto.I•• oI9 l,.In�Oln
R", M�"" tlnrh JO'> 074
OJ�O "r"'!iI\il� rad,v.h,oa"(j
P.'maYn SA\;Id. $9 95, ''''iu,",
Wllh tOmlllO an<l bfOCtcll
Song!;
• £t R'}ncl>o G••nde, 1(;86
P.r>n��I"'I"'.l A"a . M.am.
611ec;h, 305 673 0"80 "ego''''­
litO I-\IP� qunad,II•• $6 so,
"�.tabkr flIjl'-"
5, $9 9S
.. Kon Chau. 8376 Bold Rd"
"'1..,,1 .305·553-7199 mUlh
rOO<11 nood' IOUp. '4 25, Ch,·
bI'ocC:o� ....,tl'l garlic. $6 95.
.. un 8132 5 0 1 .1e H.....y..
Mo-nI. lOS-661-81.'· tIory ,gin­
ach, $4 95, tol� JIIled with kim­
(",. $6.i5. "'98'Iablc! n.t noo­
dle, $1.95.
.. �.H.11ft 2.'5 � de
L.� Blvd. Coral G!lblas;
3 05-461-1099. peUiotou, $1 SO,
IY'WIClIronI and (,,"Sot. $10.25
• M011on'•. \200 8r\ck.tI AvI.•
M�I. 305""'OO·9990; 17399
8�etyroo Blvd. North Mlimi
f\eY
Btoadl; 3OS·945-1131 erllal'nfJd
�plNId\. $8. V@08tIbI4l Pla!t•
.
'"
•
N01"INIn·,.'IA,tmllrIll A"•.•
Coral Gables; 305-446-6767.
heIrloom tomato ulltd ....Ith
wh�e .spar""us � peCO\'lno
Romano. $11: morel and aspart·
gus fTlean... $20.
• N011h 110. 1105' BIKIIY"I
Bt.cI� MIamI. S05-89l--4211
mushroom-'lutted mushroom,.
.$9: �.tabll-oot.to can....'·
I00\I, $ 9.
•
Ortan�. 178 MlrloCle Mil•.
Cofol G.blts. �or"�"'Hj·7710.
Croplclll mango salad. S9; dall.,.
vlQet.nan ."ttfl'. �17.SO-S20.
• " teal Of! Pone•• 2661 Ponce
d. LIOI\ conI Goble:l:
305·444·1024: 'bQOI,It 01 ...11d
�h,ooms w�h almond au
gr.lln Ind 110ft) lalad. $13.95.
"ltQetabie Dietl. SI7.95.
• SubUm•• I.Jl N. Fflleral
Hwy� Fort "'uOatc:iala:
954-615-1431: N.papotato tart,
58.95. rad I4Intil-Qull'lOtl �I.
$I.95;v�n V.lrhonl
b'o....nlo. S7.95.
• su-Shln lu,,",y.. 159 A/llgor1
A� , Coral Gables:
]05-4<15·25&4 konoha (10m·
bun. $6 SO. Yllla) 500a (�eglla­
bl" ....lth buckwheal noodt�).
$7.50.
• Zlltoun 2600 N W 87 A...."
Moam� lOS·471·6B68 vlI<jIgll
loeaecla ul'Klwlch. S6.95. lei'
tounltC!'901. pjlllll!. S14 95.
NORTH 110:
Cha' owner Dewey
LoSasso. above Wllh daughtor
Siena 15 proud 01 hIS POlato
vegetable canneloni. rtghl
WHERE
/
TO F I N D
M AG N I F I C EN T
M EAT LESS
M EA LS
BY EllUl U N..EfI
erenWllt@ololcom
Wben vegetarians dine out -
and we do - o..ersteamed vCleta­
hies or uninsplrcd ....lads don't cut
iI. Every meal Is an opportunity (or
something fresh . healthful and
dellsh. Oon't hand us • hunk o f
Itcldusler lettuce.
Alts. in South Florida, wbere
cam", is king. we gel Ihut - and
worse - from establishments
where they should know belle r
including Two Cbefs (h.lf·
hearted). Mundo (praetle.liy non·
existf:.nt) and Sm.ilh and Wollen·
5ky (obscene - their ,egelable
plate stirred a strategically placed
Zucchini).
They're naughty .nd fooli,h
:u\d we, tbe 40 pereeDI of Ameri·
cans pursuing vegcta,ian elling
options. will eat elsewhere, It Ihe
mlny South Florida restauranl.
happily dishing up m.gnj(jeent
mt!alless meall.
The hest way 10 gCl Ihe best
'leggin is 10 call In advance. Give
the kitchen a heads·up. especially
when YOU're mallinc reJoel'\llltions
anyw.y. hen the humblest h�sh
house·a-rama will cobble to!>ether
something vegetabley givcn
o
o
advance nocicc. It myy nol ute a
Micbd.in SW, but Give it points for
tryinr;.
Ubc,cbef Norman Van Aken's
n�8ship relmurllnt gets way .oore
than tJ\at. ISsu.lging our disap­
pointment a' his Mundo. AAer giv.
inG Nonnan'$ I vcggic .len, 1 w's
knockcd out by .n cntlre 'ast illg
menu IDcludinc • garlicky frle
lS­
st:e of slivered .l$pll,ragu. and len­
d'!r. 14!X)' morels.
Chef-owocf ('aselll Oudln of
rascal'l on PoI\CC .Iso knowl his
w.ly around a veGetable. Upon
rC!quest, he does • cOIDbo plate of
herb-Jtuf{L-d lomato. amniog oys·
IN mushl'QOW, crispy potato £ill·
ette. l!artllY sauteed kallC and but­
tl!r",lncd .lSpU.lgus as elegantly
French as his eatery.
RULE NO. 1: C....LL AHEAD
Calling ahead even yields a ....e
g·
C::I.lble harvest at Morton·s. Yes. it',
Ihe belly of the bcast. but with
advance notice, Ihe steak house
pmvides broi� lonllltocs. IIUI�
mushrooms, S/luteed spinach and a
forcst of stelmed broccoli. I
bypllSst.o.d the vat o·holla.ndaisc. but
had Idto"en to lut the week.
What's nice. thout;h. i� not hav·
(unShi fetillh with field·fresh
inc to uk. Cuibbcan-(hic Ortanl­
que changcs hs mt.nI.I dlily to take morels tossed with wbtlat berries
ild
ad�al1tose of fresh ingrcdient� .l.nd lnd c.llttil SbOOlll, a wild. m
alwly, indude. a v�ie option. green be ship, in overnighl from
Their vegetable·slufred. charred On:�OIL Whicb iJ; nOI to say be
pobl.lno with annu\to-spiced rice negleCU 10<:.11 produce, likc tbe
mango aod papa,., Ipukin8 the
was li.kc • PIIrty (or my mouth.
roasted asparagus.
When cruisingwith carnivorn,
Lei Hailes offcn a clubby atmo­
sphere. I good bun. I nice winc EASY-BREEZY ETHNIC
Not e"ery meal out has to be .
list and - mon diell - food. other
thin mClll. including petalou, • lollapaloou. We don', need
d
rl
i
n
.. just dinner, withullt us hiv­
drcamy. warm goat cheese and
polalO Clke; uloid d·....uvernc• • Ing to m.aldng it. For euy-breuy.
bounly of greens. endl�e. apples well.priced meills, the Inswer is
and walnuts; e....en 8 French-ac­ ethnic, Clip eci�lIy A.ian .Ind
Indian.
cented IlUcaroni and d\CC:5C.
F....es include thl! konohcr d()n1'
HC.lding nonh, Dewey LoSasso
doc. 'Iy\ish C(lwfort food .It hls buri, • vegetable omelet over
brand new North UO. Tb.I.t may be brown rice• .I' Su·Shin l:tak.lY. In
roasted chicken or rack of lamb for the: Gables. Out west. KOD Chall'l
rich mushroom noodle lOUp a.nd
otherl, but it·I ICK, . mushroom·
slu((ed mu,hrooll15 (or me. Ind Chinew bruccoli with garlic have
vegetable-pocalO eannellon.l, . con· saved my Ufc more than once:.
For .11 of Asi.l und�r olle roof,
felll Qf still-cruncby vec�t�bl�s
and Station's mod. casual
..... npped in piper-thin pilla. il's Dldd
accessorizcd with . tomalO sauce. lan. Chef JohJ\SOr1 Teh turns OUI
NO! bad {or I guy who used to run (resh. well·priced. plltle·dlluling
cuisine. from cbile-IIUdded, wok
Tusc.l.n Sle.i.k.
scared spinach to le,� incendiary
�II call't just be sautel.:d broccoli
or " grilled vegetable pl'le. I 10'10: but equally spccl.lcular "egellblc
veggies," I:lYI LoSuso, who loves nat noodles, a confetti D{ vegeta­
belng invcnlh'e, 100. Ho: fuels my bles tossed with chewy rice noo-
dies in I smoky prlk Ia\ICe.
"Ve&etarl.l.n Is so health,., it
good. but when you uy ,"egl
Ian, I lot orpeople lhlnk. usn.�
Teh. 1'he problem is, moll res
ranIS don't hive enough cbok:
That'l QOI a problem II :
Japlnese (or orchid. Teb u ai,
.ddill3 menu itellll, includil
new, ultra·yummy tofu uLad '
kitnclU.
Indian cuisine combinn I
lioo for produtt with sensual I
iog - no wondt:r I loye It.
wonder 1 love Anokha in Coa
Grove. owned aDd run by lhe J
funil,.. I've 100t my burt to ,
McclU Paid', oulf'.lgtO\UJy m
baingan crehan (curried eAPb
Aookh. offen 14 ..elcll
entreel includinc baillJOft WIll
rO.l�ted elll'Planl mashed ...1
wealth ofspk:cs" and bitw1i II1Ql
I tomato·blsed okra CIIJ11' ea
enough to reform evell U{
okraphobes.
Among our ml.n,. virtuel,
veg huds ue cheap dati'll. V
(uian entrees tend 10 be the r
wDI1et-(riendly even .1 high·
pl.lces like: Nelllo and MI
Soulh )kach. Still. I'd lUll al t
hit Lincoln Road and gruc :m
" II,,·
SUBlIME: Owners Nancy
AleKander and Terry Dalton
otter a vegan Valrhona
brownie, below right.
well-m,de. well-price d options
like the "elUlle (Ijltll at EI Rancho
Grande and pUI.. at DR Leo Trlt­
toria (a (ayorlt e: the simple, sati.­
f,.lnl Ilnlj:uloe with tomato Rnd
broccoU),
So much to nt, 10 m,oy
cbokel. Not '0, lias, io Doral,
thouab we did find two to rccom­
mend. Por Middle Eastem munch­
In, Zeltoun urllJ I ulum for Its
Yeletarian lampler. I berty platter
of pltl, crumy hummus, tangy
grape lelva and gardea-fresh tab­
bouleh. Bruachettl and Co:, chic,
oh-lo-ItIHan cuplcdo dl roehm­
nne, paper-thin eggplant glazed
with olive 011 .nd balsamic ...ine­
gu, tum. buutlfully with lIS
hearty mloutrone and bruschcna
Ii ponobeUo.
The
Edgy
•
1
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"
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•
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D'nes
Out
Ellen Kanner is The Herald's
£� Vesgi. (o/uml'list.
�
!
!
�" I..-,'
JUtt becluse vegetarian. don't
ut melt doesn't mean we don't
want 10 eat welL We like to parly,
too. And we hne telSOn, From
cblc new eateries to loogtlme
neighborhood f....es, South Florldn
reltllurlUlts are creating vegetarian
meals worth celebrating.
�
�
,
" t; I.
lonlvenary, Sublime lerves up
sumptuoul "esetarlan yummlu
from appetizers Uke Nlpa potltO
lin with an amulngly bUllerlen
crult to a knOCkout walnut-.tud­
ded vegan Valthons brownie.
While Sublime's menu Is
SPEAkiNG VEGETARIAN
entirely ...egan. the term maket �
Granted, the "'Iiter nut owner Terry Dahon a little
brouabt out prosciutto bnucheul uncomfortable, He prefers "world
by mlltlke, but hey, thek things planl-b.� cuisine,"
CIU il what you will, It', deli­
happen. Not all restaunnll ipult
vejetltlln. When they don't, I'll cious, and Sublime Isn'l lust for
upl,ln to the manlger that vege­ VCI bead., Dalton, founder of the
tlbles ,re notblns to be uh,med pioneer Norlh Dade natural food.
of. The), needn't be buried under emporium Unicorn ViIllge, reck­
cream .Iuce or steamed into sub­ on. only 15 percent o( Sublime
ml
guesta are true Yegetlrians, The
i lion. A yegetulln diet al.o
embrlces gnlol aDd legumtl, rcst. be says. "just like good food,"
"We make evetytbiDg from
spice and excitement.
EYery chef wonh hisj1tt1r de sel Kratch, We're into makins ...ege­
lilian Inlmal-free food 15 enjoy­
"'Wlnls to mIke people happy,"
,ble .. possible."
ny. North UO'I loSUso. Vegetal'l­
ani an! people. too. A good lestau­
While h's gre'l to d ine among
flnt duc"t:S I second chlnce , A one', own kind, I like other kinds,
b,d ond Sive your breath, nve too, South Florida's "rength II Its
your mODe,., don't So blck. Strug­ diversity, Ind If ientil loveu lnd
gle Is overuted,
sirloin snarfer. can't be friends
POf true, total, nueo! ...egelal­ here, where else i. therd l'Ye
heard ol" "elo\l. thtng. lbout the
Ian. there's orU)' one choice - Sub­
veggie dining ,cene in Port!Dnd,
lime In FOri Lauderdale, where
veSln cublne I. alive, well a.nd Ore" but I wear Blahniks, nOI Bir­
uplule, Celebutlng hi one-year kenstocks &nd I h"e the cold.
.-
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Sup: I:at i ng i\rnulld South 1 : lori da
I'ag� I o r I
S un-Se nt i ne l !. ! logs
SU P
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around
Soutll
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1 10
I ,
ht t )://" l'h logs. su n-sen t i ne l .eol1l/fcalU res/ l ood/rc:" ta ura nts/blu!!/
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So l3 e W i ne Fest d iscounts. S u bl i me speci al s. Sheba c losing and 11l0re - 1 2/ 1 0/2008 - M ia . . .
M i a m i Hera l d.com
Page I 0 1' 1
/It
Postcd on W cd . De c . 1 0. 2 008
So Be W i n e Fest d iscou n ts, S u b l i m e specia ls, Sheba clos i n g a n d
m ore
•
The South Beach Wine & Food FCStiv 'l l i s o l Teri ng a 1 0 percent d i s c o u nt o n tickd s luI' t he Feb. 1 9-
22 evcn t purc h ased bet ween ') H . Ill . Friday and 5 p. l11 . Dec . t 9;
g 77 -7 62 -393 3 .
\\ \\ \\ . St) be"
i Ilea nd I i llld l'c st. CUI11 .
. S u b lime Resta u rant . 1 4 3 I N . Fe dera l I I wy . . F ort L a u de rdal e . i s ce l ebrat i ng twO y ea rs i n i t s c urre nt
incarnat ion w i t h speci a l s thi s 1110nth i n c l u d i ng a raw entree eac h week. free desserts 011 I ' ucsda\'s and
$2 o lT entree s Dec . I 6- Dec . 20: 954-5 39-9000.
((,) Z008 M i al11 i I le ra i d Media COl1lpan y . A l l R i gh t s Re served .
htl 1 1 :/Iwww . l11 ianl i he ra ld .col1l
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I 2/ 1 0/2 (l08
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T"�I "'11 011111 11' I I rfJrl l...,ul",(l.ll,'� 5.. hll,IUI
<)�·I'II,..·I , I ..",· 1 1.
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Q The orller evell'flO I "ad1M pleliSure 01 dlnmg ill Suo/.mo ReSllfll'�nt on vegCIllrlan
f." o /or /he ,.,SI Fmlf' The ruscan Owclre CiI!l9'11 my eye <�s 1/ Old some of tile orners �c
aer,n,rc1y ....I,.,� no: d'UtDpom!Cd WhiJf :N0IJ1d be me poss,�!.ly o( obtalM'g me reooo (01
In,S QUlel,a?
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tor ru&can OljlCl'18
EXf'cLA'"" ct'rtt Seth KI!$chhlum 01 Subhfl14i1 RI§.!3uIO'"'
I I
9'>4-615 '431 " happy to ,h<lre the!!" reCipe
there are A lew ot the If'I Q'edlenl S nol re3dll� avaIlable In 5upermDI"e�s uul lhey (Ire in
maJ'l� !)lXI/mel StlOf'S and nnt.rfl'll lOOd slOfes ThO$fI ltcm5 lnet e vegM (n(')1
"eQf'Ianan] soy moaareUa nultol onal yeo'l! whole·....heal pastry I,our and soy
margarl'
The whole ...."eal paslly 'lOur '$ $,mlla" 10 reflt1e1:1 wh le pastry '.our both prodUCe<! 110m
soil wlleJI bu� nol a I of Ihe bran Md germ portIOns 01 Ihe whoal K8H181 ha..e beon
removed (lUIII'll 1118 '" Iflg p'oce"'5 As � r05uli t"Ougl'l lTlOfO nutllhouS lh8l'l ......,'O pasHy
110l)! Ilems ",lidO w,'h whol.-....t1•• " pll�f·)i ti(')"r arc not q u i. as IIghl
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S u bl i m e
b
th e nc\Vc�t cp i c u re :HI
a d v e n t u re
t o O p l' 1 l
F lorid a . II is
in
S O ll t h
a world cia..,.. vege­
w o r l d for
I
l i o rc t h a n
uf love bLll a l so t' l n bod i t·� the e t h i c a l
e x cellen ce o f t 1w!o.f.! t w o eX l raord inrl ry
tarian restaura nt and Iifcstyh' cl1Ipo r i
h l l l l ld l l b(' i n g �
urn. Sublime i s QIlr' of t i ll! few 1'(·�l<.I u ­
s h i p ha .. ... pnred
ra n t s I n t h e c o u n t r y t h a l o ffcr� an
to
exc l us i v e ly vege t a r i a n
vcgcl ar i an
menu. [fPC of
lTleat a n d d a i r y i n gre d i e n t s . I f y o u
conju re u p i ma ge s o f ri ce . be a n .., . a n u
] !j y e a rs . I I i �
clear I hnt S l l bl imc i.'l nul only a labor
CI
Thh dynamic pa rt lle r ­
110
expense
r a t (' S u b l i l l l (, a s
I
01
cfrur!
w o r l d c l(J s �
(l
e� t a \l ra n l . Tl l t ·y walk t h e
talk and Irad t h e way ror others LO do
the !o.i3 n1e,
tofu y o u w i l l nl i s:, a c u l i n a r y d i n i ng
" M ore and more people arc mov i ng
ex p e ri e n c e that is ( h e buzz of S o u t h
to\\'ard a plant- ba...cd diet." says Dalton .
Florida.
I have been a vegetarian for 33 yea r:,
and it is often a challenge dining o u l .
B u t a t S u b l i me . t h e cx t en.'live me n u
has
been d esi gne d to o ffer a multi tude
"We w a n t e d t o b u i l d a \\' o r l d - c 1 a s s
re::, t a u r a n t t h a t ' s co m p l e t e l y free of
a n i m a l produrts. t o show people that
vegetarian d i n i n g can be a d c l i c i o u ...
fl dvenl ure. "
of choices t o d e l i g h t t h e m o st d i s ­
S e r v i c e is fir� t c i a ::, ... a n d fri e n d l y.
criminating palates- w hether you arc a
veget a r i a n or not.
]n fa ct ,
1 love
There is even a comm u n i t y fable for
tak­
people d i n i n g so l o. The backdrop h
ing a l l Iny n on - vege t a ri an friends and
Sf'! fc: t he slar a t t ract i on w hic h is the
family who t hen rave about their expe­
cubi nr which i s very rea...on ably pri ced.
r ience and become regulars.
Eve ry c u l i na r y o ffering at S ub l i m e
S u bl ime is th e brain child of Terry
Dalton. a p ioneer who si ngle-handedly
changed the dining tastes of Aventura
is exce l l en t .
T he
been
i n menu dcvclopment by
a s si..'ltrd
t
u l i na ry t e a m h as
natiunally a c cla i nlt'd chef::, .
when he created The U nico rn Vill age.
A ...
soon
a...
you si t in y ou r cozy bo o t h or t a bl e ,
a natural foods markf'l and restaurant
yo u are broughl a ba s ke l of d c l ic io u !t
(Ialer sold to W hole Foods) and Nan ci
bread:, wit h eith e r a soy butter
Be
or
"'Pl'­
Alexa n de r, a v i s i o n a ry and d y n a m i C
cial d i p.
lea d er who has been a ct ive and inter­
because y o u w ant [ Q ...ave 100s o f room
nationally known i n the animal ri gh ts
ror t h e heal t hy fc.ht a head .
T i l t! d e c n r a n d
mood creale an
i m p r pss i ve b ac k d ro p for your d i n i n g
experien ce . The a mbia n ce is modern,
e n h a nc e d w i t h e a r t t1 t o n e !) , c u r v e s,
Mcnu selcctions i n c l u d e vege ta rian
d ishes from a r o u n d the worl d . u... i ng
organic herbs from the
ubli m e's roor­
top ga rd en . The ::, 'art t'r� set rhe t on� .
w o n d e r f u l a rc h i t e c t u r a l
T he soups are de l i c i ou s. My fav o ri te
walerfall is the focal point lhal soothe!.
a n d Ye l l ow S q u a s it Ca k e s , a la s ty
the sen �e� as soon as you enter. Four
d cl i gh l with a marve l o u s cru nchy lex­
sky l i g hts ,
A
n u a n c e s a n d te x t u r es .
st u n n i ng
i nsp i r i ng h c a rl - t h c m e d p a i n l i ngs by
Peter Max are a p e rfe c t
A
co u nte rpoint.
c u s l o m hea r t h ov e n a n d p o p u l a r
appe tizer is the rre nc h L en ti l . Zucchi ni
lure enhallced by tropical fru it sa lsa .
The S p icy Tc mpura C (t u l i ll uwer Fdto
M i sl o is fa bu lo us - th e bes t p re parat i on
thal r
b ar t h at i n c l u d es orga n i c w i nes. beer
of caulinower
and spir i t s and organic bar mixes bor­
There are several su s h i and sal<:ld offer­
der the main d i n i n g
August 2003
c a r e f u l to n o t fi l l u p
a rea .
L12
ing� . as well a1l pizza.
have ever ta sted .
lMViLDINING
The enlrees are wonderful and beau
l i fu l ly presrr l l t' d . You w i l l l o v e t h e
S u b l i me
the
M " r sa l a .
Grilled
POrlobel la, Slimmer Corn Enchiladas .
Wi ld M ushroom
l I oganoff. Riga LOni
the
Every dish is imag­
B O l o g n e se -. to naJTle just a few o f
l asty offerings.
inat ively (!n('hanced w i t h accom pani­
rnenlS.
D esser l i s l o - d i e - fo r , b u t at l eas t
you w i l l be i n he a ven . T h e Carrot
C a k e i s , w i th o u t d o u b t , the b e s t I
h a v e eve r l a s te d .
I n d u l ge in t h e
C o c o n u t C a k e w i t h pass i o n fr u i t ,
B i l l e r s w e e t C h o c o la te S u b l i m e
01'
cool ing sorbets and ice cream .
Before or a fter dinn er, you can shop
to yo u r heart's content in the lifestyle
emporium wh ich featu res exc lusively.
cruel ty and a n i m a l - free p erson al care
p r o d u c ts , n u t r i t i o n a l s u p p l e m e n t s ,
books, greeting cards and gi ft.
i d ea is to buy a gifl for
CJ
A greal
fr i en d . have
it \r\ rapp ed bea utirul ly w h i l e you d i ne .
an d p ic k it up on the way out. There
is take-ou t cafe t h a t ofrers the same
fine cuisine as the restauran t.
You will be rea d ing about S ublime
in n a t i o na l p ublications as one of the
f i n es t vegela ria n restaurants i n ( h e
cou n try. S o . s tay o n t o p of t h e n e ws
and t e l l Y O U I fr i e nd s a n d fam i ly that
you were already there. Don't miss a
unique a nd eX lraord ina ry d i nin g mas­
te r p i ec e - a n d
t h e best p a r t is t h a t
Subl i m e honors your health a n d well
being. I t i s rare th at a restaurant can
a l ler what i s p o ssib l e for the planet.
S ubli m e is subl ime.
�
By /na Let'
Sublime
is locatf'd in III,. hearl of ForI
Lauderdale al /43/ N Federal High way
and is open for lunch and dinner. PllOor
954-6'/5-/43/.
L 13
travelhost.com
...
L I V I N G �A RTS
w
w
w
.
h
e
r
a
l
d
,
0
m
.lOr: �'1U.1IS JIIJIIrIlAIJ) II."
ANIMAL MAGNETISM: Pamela Anderson IS a� SITlIIeS at the vC8an restaur3nl Subllrnc. wtlCre She was IJflllcillnghCr new PETA poster, belOw.
fROM BAYWATCH BABE TO
I'amdll Anderson. she o{ (he
eminent endowments, 15 sipping
organic red wine in a cnrdOIlt:d·
uif seclion of Sublime, II new
upscale veglron re
staurant in rort
Lauderdale .he ls Kracing in the
name o( ::minual ri!;hIS.
She's looking,
In a
white tank top
that should get a
medal ior its
heroic dinrlS to
keep (rom bursl­
ing 111 the seams..
Given her pen­
chant (or sili·
cone and her
knack (or publiely playing out
trailer park dnurn. perky
Pamela Anderson
takes on her
meatiest role yet
as spokeswoman
for animals'
best friends
LUNCH WITH
LYDIA MARTIN
[email protected]
mas. you wt.'re
expe<:ling iii Cerlain H.:lyw(lIch bimbosilY.
After all, this is the original
Girl Behaving Badly, the babe
who bourlCed around in a home­
made porno feat uring herscli
and ex-hubby Tonuny Lee. made
all thll worse by her need 10 offer
a high-pitched "I love youuuuu"
with each posi.!ion and every
anl ic.
BUI, lrulh be told, I'arnel..
seems (�� from her plaslic,
bleached-blonde persona. For
one IlUng. she actually i� lovdicr
by liKhl oi day than you would
ever expect from lORleonc 51)
surgically altered. And she could
• flUS[ &l W/iCH, 2(
'"
houst: 111 Vancouver hlan d IU51 III
her {.1I her r<.'rurned 'rom II hun!
, LUNCH, rH� I[
1\1"<: a ho�t of whirl)" 5cll·obsr�.){'d
"debutic' lessons on keeping il feal
Sh." 5 not goin b to throw shade jll'l
"�'c:a\l,e yOll d:lre :ask a per$OIlItI
4U�'1'lion. 1>;omd.1 ;5 Ihe rllre C(!l\!brn y
In :uuch whit Ihc (,u [ th..t :.1,,: IIUI:. It
OUI Ihere in lilt: firM pl:W::I'.
YelU te ll lu;r you've sCI'n t he
t!'"J.OU� �cx video (it OC'CJntc :tn Intel
tiel hll and was e ve n aVlIilllblc on
hOt e l TV menus). You : u k i( s h( '
In:�ked out when she rral lLed the
",hole world w;os w;uchllllj herdo the
nllsty WIth Mr. Ml
l tley Cnic.the dude
stt" m:l rried in 1995 on a MeJ.ie.HI
bc�ch. She war.: 3 while st rin!; bikini.
He ""ore shorlS, no shirl. no shoes,
''I'nt doing I hlS t or !)lIbhme. you
l;uyS," she ye ll � uver tu publ id�ts
ir om PETA, t he animal ritsl"s group
t h;1I nked her to 00 :11 Ihe opening of
till' steck no· meal, no dairy res t au
rA n I , o wneu by N,lney AII'und" f,
lounder and presidenl or Ihe An lntpl
JtighU � o unda l ion of Jllnrida 3nd
Tcrry Dalton. who owned Norl h
[)ade'� (ormer Unkmn Villlll;e rc�·
:<luno.nt :Iond markel.
"No. II'S OK, ),ou (,;an ask Ill<: wh:1I
I'vcr yO\l w;onl." I'�mela sa)'s w i t h a
Inup;h. " As lonli !I� lit the end o( l hl'
day, you wtite th .•1 this W:l� a Pr.1'A
evCnl and 111:11 I ��)' don ', ('al rr'll'llt
llnJ don'l w ear lUI. it'1I 1X' OK,"
W El.l., IIAC:;K T U TII E V I IlE()
'"
\ .::.
'
.....
/.
REAL LIFE LIFE SAVER: Pamela AlldcrSOll, bottumrtght, says I t was her
So was it OK IhM Ih.: video J;ot
uut? She and Turnmy in,isled thai il
was mC!UlI for their eyes .mly and
notOrlely rl If)C TV show 'OJyw3tch' thai llnaDy got the .mrTlal nghts organIJ3hOn
'
won , COp to thar.
"No, it w:lsn't OK. I relt like any
l'cJ<iy would feel when I he;ard, esJ....
""hali'veT Solid, 'ThiS really hd!X:d Ihc
whole UI'I'lIUiUl ion.' I think il'$ltann
lc�s."
Ooe� she worry ahuul Hettin.:
old..., droopier and no lunger pUIIIP
w..s reka�ed Wil houl Iheu con�·nt.
Some lI�ve .)u�gesle,1 it wa� :lC1\Il.tly
their own markclinh 1,luy, bUI Palm: la
dlllly seven tlr cil;1I1 months prt'h
1111111. UUI I do n 't wurry about ; 1
lmymor('. The dallllige is dune: at t tllS
point."
She is thl� bod Ih:., has 1:lUnched :I
mil"o .. . well. onl··handed cckbn
I,ons, Is I hat a weird IhinJt to klIllW?
ID facl. Ihen: was a recel ll repoT! thlll
l'3mda .....as
3
lfOOrS in Iraq.
(ay oritc 'pinup lln1 onli
"I was? I dld n', know. Wow. Th:II'�
Ilrelly am:ll.;nl\. II'S (,lIciting if you
I.'ion help witll some kind ul morak ill
ginl'
II rl ae,' where I c..n'l everl ima
I mean. it mu�1 II"VC been a dll/jeult
place to be.H
It 's nm the firS I war �hc helped
win,
"Sume I;uys hnm I)"scrl $1I)tm
aClulIlly senl nlt: II picl ur e \If whl'fl'
Ihey hi.t! carved �n imlll\e ,If nl<' 1111
Ihe silte 01 .. l ank The c<-'mmJlldl'1 III
1J£1A 10 pay allefl\lOrt 10 tier.
ahle?
"I rcally W�lln:. gel old. I ClIll Sl'e
me on Ihe porch wilh n(, leelh and "
sllwed0(1 $h1l1I-lun. sitlln!; Ihere '><',1(­
"'b ttu.: III' i"hbuf5 and Rell llil Ilke a
kooky old lady on a rnckinR ch:llr.
surrounded by amnia!). I ,"<'all. I 'm
JS. Isn'l 11 all duwnhill lfolll hl'le'"
Then �h.' Ijt'IS SCrlOUS,
"\o(1.'3I1y. 1 Ihlnk wo"�,, au' beJUl1
lui al :111 :11:eS "
I' lun da 5,I y5 she h.ls prel l y much
,,·tired frum act in!; . but she'� psyclwd
aboul lcndtl1)i her vokc fO 111 1' IIt'W
<'arlUun ser oc� Slripp,'r;:lIn. wh,ch
l :lund ll': S next week on w hat WliS 10
tw called Spike TV. l orme r ty TN N .
1111111 filmmaker Sprke It'(' W{lil :t "'111POT,tr)' intUnCllon laSI .....t....k
"<;hc', II d " n cl' l .tl lII�hl ,HId "
�ul" 'l hl'r" I"'�·I .11 ni,:I,1 �h.· I,,(lk� .t
luI hkc mt' ,md �he ha� m)' tal lOOS lind
ever),lhinh· "
\ 'amciR sJlend� Illueh o( hel l i llie
/HOrl1C WIth hel t wo kids. she nyJ. but
1I1Ie\ l'very op por t u nl l y she c:ln to
tll'l)1 (lui l'ErA, wlllch l u cently
unv�;"'d 3 pI.)lt'r 01 h... ",'ea";ng
nothong bUI S1r:tlel:ic :III�' placed '!!I'
tuce t('�\e�. She ha� been 3 spukes­
pt:ISOli for the "r i!ani � 1 iun SlllCCl t he
cllrly 1990�, when �hc t al ked litem
Inll) 1<'lIin1-t hl'1 VOIUlIll'Cr
'" haJ lu�1 sl:tl'led <iuln!; IkI,YII'U1C/t
:lIld I wa� 1: 1.'11; 0 1 : a ltenti OIl (or :til
the'\(' ridlf;:utull� Ihlro�\_ I'coplc were
Illyonl'. IOtu OlV pl' uonal li ie 10 1
wrtJte 10 I"TA. whIch 1 had done a
tew 1;IlIC� helM..: wilh UII leSI)()lIse.
lInd I ....li,l. 'I dlill', know il yOU'Ye!
heard (If llIe. bul people are con·
� I:lnt!)' inll'l'vit'wi llli tile. :Ind 1 (ecl
hke I e;a l\ u'e l h.I I limo.: 10 du �o01l1'­
Ihtllt-: f"r illllln:ah ' "
1'.Imeia h.IS b"ell 1).I')III1I:lIe about
lltlill1ill nghl1 ( 10 .;,' �h� was 10 and
h.lllfI('."" t ,"to. I h�' ,111'.1 behilld her
'l.
trip. Hangi1lg upside down. fur IV
l ercd .....ith blood. was a CUle, but v
dead Ih:o!r Sh e has long been a ve
lariMI. but she endures the men ;n
lit(". who l end to bot nle"l caters.
"It take� a whIle (or them to w.
Ul' III Ill)' � n � ;ltilllie� x id RQCk .
melt. bUI he used to be 3 hunler.
he o.Ioc�n'l hUlit anymore."
So how lire Ih ' ng s with KId R(
fhe guy who reporu:dly blew " gil:
when he leA rned , right �round
lim.\! Ihe me dia gO( II hold of lhe nt'
Ihal Pamela hll$ hepall\is C, :I Ii
disease splead through blood ln.n
sluns. inlravenous nt..'Cdles and Sll
W I S� him every onC'C in a whi
What happened 10 Ih eir
romance1 " lie hves to Mich ll\D
live in California. We try 10 SCI' t:
OIher, bul TIght now we're nOI �CI
e:tch Ol�r thai much. I tnean, I'm
duthl6 anybody c1SC,H
(lamcl:t say s she gOI thc d,st
from sharing 3 lal lOo needle \
Tommy I.ee ( he hIS denied he ha,
disease), but she doe�n'l ho i!
Pl\ain�. him. Then :\gdin, she al..o
behllld he r Ihe laCI Ihal Tonlmy
served nenly four mont hs III ja
lW8 for be:.,ing and klckmt; her
"I dOll'l forgC:l, but 1 do (orglve
nOI going 10 hold :I grudge or I
bad fcelin!;s loward sonu.'Onc Il«.
Ihey weren't educated ..nollllh TI
t he Olher I hlOC 1 '111 trying to d
ed uc-Ie PNpie 10 get tcsted !In
'lI�kl' SlIIe they don't splead t he
elSe. . . . You don ' t share to!
brushes or rnols ur t 31100 IIcet
lIere I am h:l.v1l18 , glass oflcd '"
but Iht loasl li me \ had nly liver Ie
It was in belter ShllPC than when
first (ou n d ou! I had he pa l iti5 C.
TOMM Y t.t:E "-fOUX?
1'1I111('la was in Fort Llluder
oVcrnlt;lll and then Wall 011 hel W.
spend hthcl's Day wil h TOmlny
and Iheir sons. who lire 5 and 7.
" he)' h:ld a him'l divorc e . bu
good (fiends l oday, she slIy S. II
been so 011 a!;ain, off'again, )'0\1 1
IYUlldct If m ay be �he 'd CO il!
going Ihele itg:tlll,
"God. who know�1 Life is II
ume. Our r'·latiuIlShlJ) ....as gtea
we have overcome :lo 101 h)gelhe
5till like ellch other,"
Thf'
him' ha d � 0(,1,
lit
lablolds
t he.. expense, bUI
I'ameli
learl1l'd !O shrug 11 0ft
" I've hllo.l my I1lUIIlenlS wht'l
been relilly upsel. }Jut a\ tht· e
Ihe day. I'm hc.n:. I have my Iwe
�:velythllll\ cis£' I� an iH u � lOn
way."
TH URSDAY , SEPTCM U ER I , 2005
-------- -
•
SOUTH FLORIDA
SUN - SENTiNE L
' ,
/
COOKING CLASS!
VEGETARIAN: Sublime
Restaurant, 143 1 N . Feder-ill
Highway, Fort Lauderdale, and
chef Mark Militello of Mark's
Las Olas in Fort Lauderdale
will kick off the Sublime
Restaurant Guest Chef Series
at 6:30 tonight. Militello will
prepare a four-course
vegetarian dinner served with
five accompanying wines from
Bonterra Organic Vineyards.
Cost is $75 per person, all­
inclusive. Diners at Sublime
this evening will have the
option of ordering the special
menu (four courses and wine
tasting) for $45 per person, a11inclusive. For reservations
and/or information on future
guest chefs, call 954-6 1 5- 1 431 .
�ht Miami ntra(�
Herald.eom
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I
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I
Sports
1
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I
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I
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I
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WCrj'1c ....d<ly S f'
Arts & Entertainment
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A
D i n i ng
Sublime place for ve g eta ria n s to dine
ABOUT THE RE
S u b li m e
Stage
Victoria Pesce E l l iott
Events
M i a m i Hera ld
Published : FridaYI August 1, 2003
Visu a l Arts
D epen d i ng on thei r level o f strictness, vegeta ria ns a re
u sed to rigma ro le when eating out, often having to
Weekend
Peopl e
question, ex pl a i n , i nsist and com promise .
Attractions
So, for a l l vegetarians a n d vegans, macrobiotics a n d
TV
143 1 N . Fede ra l H
Fort La uderdal e, F
( 9 5 4 ) 6 1 5 - 14 3 1
GET A M AP I GET I
DETAILS
R a t ing
raw food ies within a hu n d red m i les of Fort Lauderdale,
your restaurant is here! At S u bl i me, nonmeat eaters
Comics & Gam es
can d i ne fea rl essly a m ong cascad ing waterfa l ls, sag e­
colored curtains a n d celery-to ned ba nq uettes. W i pe
Horoscopes
the i r mouths with cloth na pki ns , and order from
waiters who know the d ifferen ce between tofu a n d
Tokay.
Cuis ine type
Vegeta ria n
Hours
Lu nc h daily , 1 1 : 30
d inner 5-9 : 3 0 p. m .
Thursday ; to 10 p . r
Saturday
The menu at t h is a n o m a ly, w h ich opened in June,
offers a l l kinds of i n d u lgences, i ncluding a full bar with
Prices
organic sp i rits. S i nce, after all, s ig n ing u p for a
Modera te - $ 10 - $
vegetarian lifestyle does not e nta i l enteri n g a convent.
J ust ask Pamela A nderso n (who was at S u b l i me's
ope n i n g ) .
Payment method:
MasterCa rd
Visa
Am erica n Express
It a l l d epen ds o n your perspect ive, a n d co-owner N a nci
Alexander's is a l l about a n i m al rights . S he and Terry
Dalton, who o pened the Unicorn i n North M ia m i some
three decades a g o , created this paean to a l l things
from the plant ki ngdo m a n d a re donating a l l profits to
a fo undation that he l ps strays .
Alco ho l
Full ba r with many
and coc kta i ls
RELATED LINK
•
Webs ite
But it is what is m issi ng from the menu that w i l l most
appea l . There is no meat, ch i cke n , fish or fowl. No
eggs, butter, cheese o r any other d a i ry products.
"We don't even have honey, " p roclai med J i m Carro l l ,
the chatty beverage ma nager.
�.
From the basket of fresh, warm sourdough bread to
.
aparlmenls.(om.
Ads Starting
at S65
the last flake of coconut on o u r d essert forks, we felt
attended to at every moment, making me wonder if I'd
been outed as a d i n in g critic. A g la nce at the other
hlto://ae. miam i.com/enlerlainment/uilmiami/reSlauranLhlml?id=64359&reviewld= 1 3 673
91 1 7/2001
DINING
U
t:.t l V ti \
n l rees
m o s t ly
'" ' C co "
"
FOI 'u l l
,
$10 o r lower I $ $ ent rees
" l I y " " ,ped 'm w h " " h " ,, R ' od , , " "
re V i e w s , g0 t o
'" ""og'l
I Good I Ve ry Good I E x c ep t i o n a l .
$10 t o $ l S 1 5$5 e n t r e e s $ 1 5 t o $20 I $$$$
R e st a u ra n t ra t i n g s . S a t i s fa c t o ry
"'''" ' '' , ,
www.he r al d. com/entertain m ent.
then
cl'ck
on
D in i ng ,
/7t�v--&�yj��Q-j�� /��_\3_--\
\ l I C HO I lr \ \ ' E
I
f
•
Sublime: M i a m i cast i ng d irec tor Lori Wy man- M acau lay,
808 EIGHM1E/HERAlD STAff
right, and h us band
Marc M acau lay get t hei r 2- year-old - daughter Ali off to a heal thy start at this
c l assy vegetarian restaurant in Fort Laud erda l e , "Whenever I bring my tod d le r
l
t
t
with me, the wait staff is a l ways fu ssi ng over her and they make it very en tic ing
t o want to come ba ck again a n d again," says Wyman- Macau lay, " It i s very
k i d- fri end l y. " I t' s a l so a m u ch - we l come addition for South F lori da vegans,
vegetarians , macrobiotics and the many " hea l th-c onsc ious people here . " "We
d o n't have a lot of good places w here we can go and eat," she says . "The
ambience I S very tranqui l with t h e back wall covered I n waterfal l s. There is a
n i c e bar a rea and a l ittle s hop where we can buy al l kin d s of heal th - oriented
products trom body care i tem s to food to books. It' s a wonderful place to go
and d i ne." S u bl i me is at
1431
N , F ede ral Hwy . , Fo r t Lauderdal e;
951\ - 61 5 -1431 .
Have a favorite restaurant you'd hk� lo share") Submit your laves to weekend 0 herald com.
For d1M"'I9 reviews and other restaurant news see Thur�day's 7roplcal Life Food section
..
- .1. . ".... ,,'"
,
,
9
l
.r
Ch e r Ta l Ronnen
Page I o r I
FOOD A N D HOMe
'"
7
SU15C'16f "'OW
T
R rn r
THE
SOCA RATON MACA
ZIn
MAY TUNE 2008
2008 READERS'
CHOICE AWARD
WINNER
•
I .
;J
•
o
-
Ve
'"' 0
•-
-
oh yu. I wu Ihm&lI\g about the mouln
walmng. fOlJr-coul"k VC'gan meal thaI ChC'{
:-'!uk �lIhlelio h.lld whjp�d up dur:ng ,
cooking drmo lilSl wee!. JI Subhmr Oahon
has put log!lhC'r l GUt�[ ChC'fSenC'J oncC':II
ffioJnm W ru" [nruu�1I ',n,'moer "or S';;
�r ptnon. \();.I gt'IIO lIo-a.t,·1I;!. �m,IMnOU�
Chl'! Jo hl� Ihlllg wllh no:hing bill W:\I:
comu from the hln,Jomo; PI ntJC' and
Fungi. II's Or,:IInlltJ !i;;;e an nr-llon,
","'\C' Ihe chC'fcoo.... neh COUfS�. u.,laln­
Ing the prOHn, rou Ie! to dig in to th..
UlD� dish he's maimg, concurr..:ulv .,re_
pareJ 10 Sublime', Imcher: E..IIch course
cornn ....ilh a fla�� of organic BOMer�a
w,�, paired 10 ;T.atch tht: iood
Mih!t'1I0 h;ad reall,' !)\lldon.. hi�
...
C'I : th.' t:tll.1 :-\100 cnds on Iill' ..chC'Quk-, r:lW
�
Peas
Porridge
Haute
\\ hole FooJ� bout:hl him out In 1995. he
:houghl h",'d rem", 01'1 :he hC'Tt', proc�.b,
•
BOll ,1[ the ;agC' of5� Dal:
on wasn't rC'a.h �o
You won't miss the meat at
Sublime's chef demos
i -
O ol l L
5 H i P '; [ R D
'i..bUmo, 1.-31 "i Fe<l.,al ..
..., . 'on
.....,.'0... D.MII S�l\d.y S 30 IIIJ g il "'.
..o""�, "'0"'" TlIutWla� ,.u 9 30 "'- Frlu,
..... ...r"'Oa)' till 10 <I.... C.�1 SS4-6.tS.l�ll
R
ott!f'l!l"
,
.lnmlll C:lna,-�, �
Th.l: ' II-;t" �.:cor.d l;n1<' Te·
f\'
DoIl:\ln hou: u�..d :hJ!
I'!hr-41;" O. m.1\I;-c- hl'"d 'atd �"
.
.,)"
.1n,m..! (3Ra.-",,� I"" iih; tUlle j
J :C" bu" 1(l'Lng n., Ji"pcwe :o Jln im
"ro- W.ll1 ,":\...,t" ulhrr: \\.10 �k�nnJl,
• '- .. 'O>l �nd I mljZnl caU 'J nice /ule'
,
.. ,\\ , rl.qnp
DlIJ)fl j" a it-rn'n:. long"lIm" anlm.l·
II.;hr5 a(t" 1�! 'j,o .10;0 (IIIos Subnm�. Oflt
oi:l hCl!lcitui 01 'C}!"t' •.tqan r('(,!ilun,n', ir
ron Lal<dt'rdal.. and tn,' onh on.. f"'�lur·
in� il liffQ\-I.. l'mpori>.lm� for "cump��·
,Ion.ltt' shorpers_" :m upsu" rs oifict' dO'·
'"('jtt'd to the A n imal Righ[5 Found:;1uon of
Flori.!� _�RFF'I. m
: d brnthtal-ing 1100r­
:n-c("lhn.: .....lII lC'ri,dl '" IOdows for .IIlmoc:
:0 WJr� bC'fort b orrntd SublimC', 01.11011
1:\1' " nnuu\ r
... ods tmponum and restau­
rant in ""orlh Miami c.IIl1",d Unicorn vil1I./o!"_ a placC' he saH i'ometlmes sen'l'd
IO.llOO hC'althrul mC'ais I weelt and thC' fiat
'\3.I\_T3.1 food r",)ta1...T:ml in flonda \�h("n
re,.1 on hiS parsnips ho 'C'art a!!,o, wilh
parmer ;':and Ak-undtr, hr opt.'ne:! Sub­
how. do:tatin� ht sa�'li. �lOO pC'fCC'nI ofour
prt'fils 10 suppon animal wC'lf.llrC' �
Wow 1IC' and AleundC'T 2r", �rrio.a
You're not gom� 10 find :IIn� fois B"'u !oth­
�rwi�", known .1$ Hd,sea..ed \i"er offorct·
ft'd ducks on S;.Ib!llnC" . m..flU - i:'�
tnurC'lr ' ega n. lhhough O:lllton
r)tcs till: word H.. prC'ltrS 10 nl
:h.. rh:aL1,an!'� offll'ri fl�� nC'
;:-Ilnl·bh",d � ThaI mrlns no
e'ldk �O!;:�. cream. b1...lIcr. o�
..
,
:
1
' Ih:n"! ·.'�(":n:-'j;rs a� tin.
m;; rln.;;b� rOllinlo or olnt,-·, I....· HC' .11� l ikc� 10 blO'
:"�oJu�c lnci ' '''t:e:l!-li('
prociu,'!' th:1t hl\"l" b<!.:'Tl
:r.,llc"d [Ol"!:": In;.. m'"
f
>""('1'\. tn:l1 Ih·,r �."r old
mum_ - otl!anll': �urro lor
L.1r !1li..'lilu:., h<'1rIOQl:l, (":TIl·
IUoc_ I...r :h"" lL<ll. "'!fl,., .;r..,lied In 'bloJ"nanlicH !f-"Oll -
,
look. our dtmograi'hic profilt i5
sm:llJl. bUl lhn "a� IIltenllonal." Dalton
la\). H\'egelaTlar:s IfI' about � to i per­
cconl of Iht rol'Uhllon. Jnd true "C'gans
ITe it fuctlon ofIhal W", wJ.nlC'd to po5i­
tlon Sublime nOI oni\" 10 app<>al 0\ C'rth' 10
\ego-urianl Oul 10 rritCh ;a nonvtgttarzan
markel lOO .... t' "anted pC'opit' to C'xpC'Ti'
ence Ihe brollid sprClrum of \'rrC'13Tlaro
food - il'c a 101 morc Ih3n jusl to fu.
beans. :lnd !lCC'.-
WIln l ""as 5 )'UfS old, my Iilmlly � 10
slibuto.in .....ont'"!!al lfl tile "'"""(ef, .,..,�·o nI&'IdIe
UP ,� S/1OW$1j,ts illICI 'laY! 5IlO'ODilD tIfIts elld
d g L.�r8ls tlllOi.rgl"l 10M nO\.lOOS 01 soow ...nett
tnI IoiCt\O,}$.S IUd Iv bot In !he sun"I"ItrS. l lt
f"\e""l1!:le! t�e lOCI 01:J) Q\.teen, tilt o'll f'eo­
sta'lGlI'C k:tIfj I ns JI<SC t al MQugI"I to $lOt L'It
toO of the co...""IW"
.
rO iIa'ld ,n me pa-l:mg lOt
m tI\t MO'''a: ...
1
11 my rJloco/ate<l,ppe6 (l(I'lt!
of soh�Ne. watal "' fe' fimJll'S,
o.flIi 6e.K.t's l1'!M-ol&:! Ollry Belle (118
N FeGetal J-tr.1· 954-92Q..JllO), -"M l> wa
up "''lCIJW aod !t5
�lihlC'110 ;'3.0 on :lJn:l ,:,a: n.gJl:
like bilt!;. 'l,ulo!"y Or \IOIU. ::
b<,�uljlul JIUC': from \..'lC' J.IIPil·
�5t' :Imt. the eolur oi m..h...
,;;
bOllkr anJ eXllcmj': 2 ..c"':"I: of
sour oran�..> .\r:c a 4Cb_
nul�� nfl,nc' ;.
' up"Jhle an
im'C"TI"d ,J"'n�'" (�r To
m� LI)e<. c.5lk� ::1 homt'
W( "t:re go:ng:o ;:,,'e :u
.::-roungt 1.1", �n)o: CC'I,'ruc
babr il:n!:el buH'-. �..b'
lurl"llps. EnglIsh Pl'1.. iln,J
.::ha..:lIerellr n-u,ruu,'rr" \\ ..
�'
...unh chmuflng for r..d I..,nti!",...inoa Ina! ,Ind blrhKu..d
Itan ",th
pbnllin mash
Poutine Beat
,
,
'tc::x:�
,n)" LDndJl.on;., Ifl h rmon\
n',II, d:e �oil anJ :<Il'l�.)r.\ D�.'.
ton IIT"1J .-\h:.IIand('r &"n'I �rn I
U
mmJ lh:u Ih.: IOell ,,">...I'<'pUil lSn'1
�
food mal'cn p",I"'r Cet\·on. on actob('� I)
and kx31 \ e�!::u;.1Ilch"f'31...thor Sti!"'ot: �
lU>I!\'si.,..,· on ,,"u' ..mbrr J, :llTe gomE 10 ;,..
I lough lime 10;lo",m& hi� �CI Bul 'lilll..!
lu :"n<H 10kale hliCOnt�tlllur.l>uping in
his dust no nt:a::C'rwhal he', cooking HIS
ealOn tn, 20 or 50 dlntn auem-bled 10
i
....uch him mlke \C'gie m.llgr: 0.. [ of
chanl!.'rl.'llC's and baby turnlp� oYcor 2 s:ngle
b",rnef h;ad 10 stra,n 10 ('lleh hil lnS!rue­
:Iunlo. :\ldllC'lon's a �IKht_J.OfI-sook4'!l ,ItU'. hi)
rrtt'.J n,z€"ll' . ..
"1...�
'-I[ H�
, ' :O[PfM.-.l
lO'lI!S a 'lll,e I,�e .lln .In, .. ,un,n:; L a.. r�
03\ IJ H� JO')C'w. I """,m to �h..
rc D� l<i • !d,
dnwn ,i"'"JrI,' :o oeit·desrn:c; WCI.J.!�. ro_� i1-;,
c.IIn c..n:l,n!,' get 11 Imit tht
"\" \\"lth ,,[,,;tId
"luC'Slions p\ta.", don'l .IIsk h,m abo.., I�e
�marto fJng � Mili:dlo "'U uncC' ont 0:
fl.)",� \'O>.J1'!tr chefs ","ow'n for .J.•.;'� local ,n'
peJ,,::na 3.t\d n
i \'C'nh,'\g a umquC'\ fwm':'­
an culsine ,""ow If�:I bbrl h c ' ck:u-I'·n""\ :I'.g
10 .i1�uncC' him.eif from Bu: tfl lnoJl<" cu­
cll'�. Ihat"� l lml.. hlo.:e Ixm�ar. n·lk.oJ:ie
' � 1:a.I'.g a: I wbl", wlI� :h�e. lal..;." I
I ..
d:Jro'l kno', - Jnd nont' o� u. "�'r'" 'fnc
'o."I!t':.1I"iaJh \ C' wC!"t.'U"\"iI\l I
O:
.dI,... liur.�
.u :0.1,1 :,'ao "+';�prred n'lIffiO:"J. lrJ "'.1;
10\\0:'0 hi' 'n.':�llcuon� iop l '<'(·.re lor
mu.shroom lnd b;u"i� OI.,.m?I� w,lh ��
yuzu dip� - [hank God we hac eighl il�""
ofpnnl<'d m$Iru;,'IJOns ro rC'iC'r to Onr ofrm­
ubielTl3l<,> acimJ:teO ho:r h.J,.b.a:-.d JId ..1 rM
cookzng and �ho;lPm... "!: Joke-d !hll hLlbb
w;!.� guin, fO u:"\�erjW Iii. t"Cjul\lIIlrnt or"
rht !O;alJ; oi Ho!"n::�,n ::"\',r.t: 10 plho::r
l:p Int m�reJirro:� lnJ ",,,u:p"nent
pelle laO.es l!l L�! srtaoe,
wouk:I �wek:or1e e'lOl:" � d ....-ee 00) an od­
la$hJOnez:l lU trfil'l aIlG
I tle& "otnCl Bill.
ownefS G. IU ;lrll �ta,r Gren If 'nil lh r
oaoJ&ll:eotlSa� 5e!'II! I!lf dlSheS e(thC'll"natJ...
1a:IO. QuebK. btne S/"lO'll� a.rlCIOt.'I!I NIats
•flO ma..e Grea"t!r noIywooc1 tnfW hOtnt
..
The GIWI.et"S. who "'"fIe WI the UIftlie 0I.ISi­
"elS lor oeta.lles ...1 V ct[)f�ille, urn tn,
1Oacs.6e IOOd of Qve;:.et. f.$ SOtOlIt l:l ts 10ea.e IS cheese �aoG :ile to PWIy
flfSt, tllal mt�n5 poulme (15.50 to
S5 15), a e of httICI1 Ir� losseo ...
it!"! salt)',
moaa't';a..1 -.A 1I>lio!.e c.'II!e:$t curds i� $r.1OUI­
ered III not &1,)\.)'that meltS t>-erytNr.j to£eL'Itf
a!ld makes It laste tle�ptAo-e;r "Mie$OrTle
-
n;unC' IS mortor 1"'�5 srnollyrt:ous with se,
rious florid.. food. If roo haH'n ! nt:lldl'" Ihe
pIlgrimage to M2rk'� Lac alb o� Mark's
South B�ach. \·ou need 10 PU[ on Ihu�t
boou and cu.n ,,:alkm'
HO\\ �tlll!dlo l!\'C'r mhC'� himsdfhi:ud
in tht rot·bang.fI&c!amor and hl oi� nOlS'<
rtst3�u.nll.:.ztd�n. though. s
i a m�')Ler}", hr-
�)
Nfed
"Eiies
>
..til t\'.at? Tty POCI:JII� rr1Ji:tr.�t
�
iIrI tn t"e Umt flies anO cUrCs rove/ttl � a
hOMel:ladco IO"lttO !illite, al'tI 1/J1�''':1C'.
"" ,t/I adOS Si'UeddeC cn:ckt'l a�d l'Iz"shy
OtitS. M!Jn&a' rna alOf hied II"cu;)S..
J,rot�er �1al �Ity 1$ 0"Ie T� t
IIl IU buM; form, O"ler!'S a.most not�
to
II.. JUSt a 1oc1W, mayo-based salaO d (1Io;)OPtCI
e!lI.It\!,t.:l!MtlI. andO/"llOl1 onl� hOtOOC
bun. Those "'"flO need PIOltln can cet ;!r$IOM
... tn oils 01 cfIIc� or � au ($2.JO)
� 1'1 Eitner �y II's tIomry ir&nt iI.IId son­
{52}
pit
a..rc .. ...
r.l tica';I oUJ.;,. ­
,I U..l': !la\·!.' 10 leJ.m 10 ck;an :I
u... Ulld'Olo!" D�' n
, .. n
t:J
..J.l!1�
11I,,1C':I\'8 open ar.J hlc l.'llfl lh4-m
olf wnh a de:l\·C'· \\� neeJ",J 10
- tH�d BC'lhno po knu :mJ :)1n
:\Iarza.no 10m..I�. ,,'hok-'�",113 beans.
E.l}�lum black :-'luscaL a clJ\' b�m� pot.
;u:d TlJlto � ..a.
."
l
.h
l cookm;: ""rne A.. forlhC'
'brick,� hug!: rounds ofpa.per·thln �!.-d.tC'r­
rane;an plll�lr)",1\.1Jht"'Uo l'Ilnltd th�1 therC'
,,-;u , 'tJddle E.n!tm grocen )Omt'whcre
on -i-il l.bl sold the �ruff. AI le;l51 I !"i:l=\l:t:d.
I
iOf!"Ifl"II'C )IOU MlC� �il'o"t � at a
lurid! COU ....
.l'
f 40 Of 50 )'falS 1&0 l11tr atso
Mve- Mcn:real $IJIOI.,H meal�lCfIes on rre
(S8..95). for tho5e I\OmeSICk b mat a:(s own
1 cOllld ord..r thr Krup'� cC'-c�t;am m..;';C'r
rrom .-\n:J.zon.com
Forge: �bol.:t T"l'akini! tlll� J[ homt'o \\'e
told txh olhC'r. L�t'�t"J:
And on. Jld we el·l.'r \\'(" hJJ IhC' most
dd[catC' mu.hroom and barlel' dump·
k\oo.:stl dtll
Sta
Ple, ' i..er.-(I:V;
I CQJS.:lI rI pa.stB­
mt.k.oIlora
�sa"O\o.od'!a'ld)tl:Jl£t't
SI"'eotiec � De*C't'\ two SiOiS of twud,
coveteC In gmy ana. 01 couse. Ln� musry
pus Thv.'s Sa..sDUr)'-1511 -1I6!'1O!;'l!f �!k­
a·d � tor.ato-Soallt;tll -caruso' vln,}nL me
alt'a's only rce-au� spa&JIeCr, al'O Iror1
t/Itfe, uwta1! !'OU'd u,pec:t: t,Ql;00p 8'o"3>lal*
steamed on � bu!"15 or � OIl toas:ed
tNns. wr.n topOI/1IS that Ir"IdiOiI milo 'lOSU�
Itden CNL. � ¥!d, of course, oCe CINI"I\
II"Idlldir.ame crea!TIf soft-sl!!'le of rrrr �
as wei iI5 sna1Ies. � Ic.e c:rtMII sodas. W10
� tne � Ilrou ea a g.,"IWt, dorz'\ /TlIS5 1tl8"
tIomemacle caramel totlpu1g. rr.::t "ilrltll Clta'll,
- 5t"", Koppelman
No Beef Here
"
il"
• •
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....U_l4IUt,'''''.' .. IIwI"''''' �
-.&u.1.QI.. �M-,""""" '"""' _
Ll:M .... .. t:.MI_ _ ......_ ••
uo.-._-.....u.
.
T
he firll ,"Inc YOli llOIlct ..-ht!!
)'011 1"'11 uffNonh f� lliK/1.
_� �\ run LIo.w.nJllo In", ri",
wd .... em ....-.,.
..
" . .... _
fflflllnll\' ....". /101 ... ,"" MOn'IIOUI ......
lilhltd .,.rqlln OIlnouno:lnl 'ho! pl_ II
mIItIl \)(II be I� '1,1\00\&'1 1!pI, •,�
"
..� """" lroMty tho, aJ,'O!f1iwt tho: .HI"" ·
r,",� --wgrld �.nvl.n culoll",- •...t «In_
IIfC."WcI 1.ir,,!Y'- f1nl'Clrium.· It .'l&:h1 1lOl
"'.TlM 1M �_oflh.b..i1clN1I. whkh
b oornpr'M<I III """",m
,, mWly fl'itndl, __
,m.1o ON! �IDM, .
..111 . 175·10.1
nwb(
dlll"'rl'OOlll.
Whll )'CN'� liblYIG IirJIllOdR IA 11M
oIorlldou, lrfIInU Ihll Wlh_1M uph&lt
- a('." lhll mo.lr.. 10Ut mow!" w.tn,
)'Ou'd ,Imoll swu" JWllllh II do.. for
clw"Ulod bod.
In fael, ,h. b...... ... beefy. and ,hoy
"""". from � ntflhlw,lri,.. 11'''''1lI0I...
I . '''•1,.. Iia" chal c1i10pp0 iltltd tho _lUIned
������:hll�
=r,h,·
:r...;::� �:;�.di.!
""nlbl,"".
",,00
KHpltl
I
.tJ,I'lhlr� Un" "Y'",c..!w,.d,h!o AI�1nrr
MII1. ln Ktrre",l, "" h.rdl, ."<Iid �lbItt
..... whaM ","1111>, _ of"" ,.,n
.
dk, ri.1I In _. 1td• •nd )'l'1Iuw orI'It
,'""'" 10 U\'. •ubllnw ",",,'1 • • toM.......
1nt:1.. ""....i.,II'..... . k � lO bt �l r'"
"""'krll' 101M place or. Ih. U,,1f l onon
h"'l lo uther lllN'C iorll)' r"C\UW"'O" ", flul.,
.�taotlon .lId. loud! 01 ...... dl .,rlml·
nllian n_ whoa could1M .,e....lllflyplt
...
...,n""n.�.
Own td br " {fnll nll. unrltwr�rr7
Oo.J,gn (proprlfro r of
dllr1y de pOVlod.
t<JftI , mlJ...J Unko.." V1u..:. ......,, '" In
MII"';·o.;!e CoIr.nI)') .
n
d ",IIUI rill'" ...
I.......
lho
"""_h·oW
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215
PETA Eats,
Page I o f 2
Vegetarian and Vegan Restaurants and Rec ipes
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Featured Restaurant - August
,
Sublime
1431 N . Federa l Hwy.
Ft. Lauderd ale, FL 33304
954-6 1 5 - 143 1
Hou rs : 1 0 a . m . to 10 p . m .
htt�lJwww.su bli meveg .com
Sublime- A Cruelty-Free Lifestyle Emporium
Subl ime is the dream come true of Nancl Alexan der, animal rights activist
Free Veg Starter
,
Kit
-1
_
_
_
'---.'-
extraordlnai re, and natu ra l-food reta ili ng and food -service veteran Terry
Dalton . It is also a dream come true for vegan visitors to Ft. Lauderdale and
worth the trip wherever you are In the world .
Sub l ime's fu ll -service restaurant offers
gourmet world vegan cuisine developed
by master chefs using organ ic herbs
LOCATE veo
AE 5TAURA T5
AROU 0 THE.
from the restaurant's own roof-top
garden . The menu features mouth­
WORLD
watering Portobel lo Wellington, savory
Polenta Quiche with Wild Mushrooms,
delectable Baby Vegetable Risotto, and
pizzas that are baked In Sublime's
V EG
custom hearth oven. Organic beer,
wine, and spirits, even organ ic bar mixers, are ava i la ble . And the ambience?
DINING
Pure tranquility, courtesy o f waterwa lls, skylig hts, a n d Italia n glass tile. The
.C O M
outside deck area overlooks a freshwater lake, allowing guests to spot freelivin g igua nas, native Florida birds, and fi sh, all part of a community wi ldl ife
t
••
1/
_
..
_ _ _
..
_
_ _
In
" ..... . ,
PETA's
Celebrity
Cookbook
'-"\
\.
,,
-.J
_
_
_
_
PETA Eats, Vegetarian
and Vegan Restaurants and KeClpes
I'age
L or L
sanctua ry .
Busy folks can p ick up healthy , del icious fare to
go at very affo rdable pri ces at Sublime's ta ke­
out cafe and Sublime's on- site retail store stocks
its own name-bra nd cru elty-free c l oth i ng, h erbs ,
person al ca re Items, books, music, and other
goods and g ifts .
Sublime also educates visitors on animal issues ,
a n d 1 0 0 percent of the p rofits are donated to
mal protection organi zations. The Ani mal
_
_..... Rights
__
Foundation of Florida (ARFF) offices are
headquarte red upsta irs at Subl ime, wh i ch Is a lso
home to AARF's Mobile Sterilization Clinic that offers free spay and neuter
services to South Florida com munities .
The next time you're seeking su n and surf In Florida, be sure to set aside
time to visit S ubl i me. Until then , try these Subli me recipes for your next
d i n ner party or as a sumptuous treat for yourself.
W i ld Mushroom Stroganoff
Apple Turnovers
Papaya and Mango Sa lsa
Past PETA Eats Picks:
Ca n dle Cafe, New York
Candlecafe.com
Soul Vegetarian South, Charleston , S , c .
Kingdomofya h.com / SV.htm
Native Foods, Los Angeles
Nativefoods.com
Carmelita, Seattle
Ca rmelita . n et
Click here for previously featUred restaurants and recipes.
P(!TA
htto:llwww.oetaeats.coml8-03. html
911 7/2003