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HEALTH: Dr. Bao T. Doan Brings Cosmetic Medicine Services To Tipsy Salonbar Locations

17_HEALTH Dr. Bao T

Wellington Health

Story by Ron Bukley

Photo by ???

Dr. Bao T. Doan is a well-known interventional radiologist, but she was looking for a more gratifying practice that brought happiness for her patients through cosmetic medicine, so she entered into a partnership with Tipsy Salonbar, which has five locations, including one in Wellington.

“I do intervention and surgeries through the arteries and the veins,” Doan said. “That’s my profession. I do biopsies, and basically any endovascular surgery.”

She has been in practice for 12 years and is prominent in her profession, but she also finds cosmetic medicine very gratifying. “I like everything that looks beautiful, like design,” Doan said.

She has taken training in cosmetic medicine over the years to pursue her interest in making people feel good about themselves through their appearance.

“Mostly women, but more and more men, feeling beautiful, it’s all about aesthetic,” she explained. “I got interested in Botox, particularly, about 10 years ago, so I went back and took several classes. I wasn’t ready to leave my job as a radiologist, so it was a balance.”

Doan started out with a clinic to do Botox treatments, but it was in a medical building, which was not her concept of a spa. This led to her partnership with Tipsy owner Beth Nguyen to practice cosmetic medicine in her spas.

“I think it should be a one-stop,” Doan said. “It’s all about beauty. You can come here, feel good about your hair, feel good about your nails, your skin and Botox while you’re there. Botox and fillers is what I do most here.”

Botox treatments, once controversial, have become more widely accepted, she said.

“People spend all this time and money on makeup, which does work… but when I do Botox, it really helps the patient feel younger and more confident,” Doan explained. “I don’t think Botox is for everybody, but for people who believe in it, I think I’m always happier to give that joy to them.”

Doan said that the spa environment is not as intimidating as a medical environment, and patients feel at ease talking with her about beauty and things that will make them feel better.

“It’s a new vision, and I think it’s unusual for a doctor to be in a salon/spa setting, but I think that’s going to be the future, because Botox is becoming more of a commodity than a sterile surgical procedure,” she said.

One of her most successful procedures is lip augmentation to give volume.

“As a physician and an interventional radiologist, I know the anatomy, I know where the arteries are and know to avoid them, so I think I get good results by being very intrinsic with all the muscles of the face and how they move and mostly how the arteries and veins are, to avoid the bruising and other issues,” Doan said. “I’m very comfortable with my hands, because that’s what I do all day long.”

Doan can also prescribe low-cost, pharmaceutical-quality sunscreens and anti-aging creams, and can give medical-grade chemical peels. She said that there are many ways to treat wrinkles, and plans to expand into new cosmetic treatments, including laser, high-intensity light and minimally invasive liposuction.

“There are many ways to treat wrinkles, and I want to be there for all of it,” she said. “I’m hoping to have a clinic where people can come and sit with me and talk, and together we can build a beauty plan,” Doan said.

Doan received her degree from the McGill University Health Center in Montreal, and has done extensive postdoctoral training. She is the author of numerous research presentations and publications in her field.

Tipsy’s Wellington location is at 10120 W. Forest Hill Blvd., Suite 100, in the Pointe at Wellington Green near Stonewood Grill & Tavern. Call (561) 791-5603 or visit www.tipsysalonbar.com for more information.

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REAL ESTATE: Military Service Gave Realtor Paul Smolchek His Drive To Succeed

18_REAL ESTATE Paul Smolchek

Wellington Real estate

Story by Matthew Auerbach

Photo by ???

Paul Smolchek credits his success as a Realtor with Equestrian Sotheby’s International Realty in Wellington to his military background. As a graduate of the United States Military Academy at West Point and through subsequent service in both the U.S Army and U.S. Army Reserves, Smolchek was instilled with a drive to never quit until the job is done.

“What I feel sets me apart from other Realtors is an unwillingness to settle,” Smolchek said. “I have always been driven and committed toward helping others and helping my community, trying to give more than I take. In life as in business, I believe that the desire to help others always serves people well. From my time at the military academy until now, I have tried to be a problem-solver and find creative ways around difficult problems. I believe that to be a great asset when you are dealing with clients about a decision that can be very emotional and personal.”

Smolchek has lived in Wellington since 1997. It was a case of love at first sight.

“Having spent the last 18 years living in the western communities and being immersed in the equestrian way of life, I couldn’t help but fall in love with the lifestyle and the people,” he said. “I have always enjoyed living here and being close enough to the coast to be able to not only enjoy the water and coastal life, but still also enjoy the equestrian lifestyle and all that Wellington has to offer.”

His love of that specific lifestyle has become Smolchek’s area of expertise. “My focus and specialization will continue to be the equestrian communities, trying to help families find their spot of paradise,” he said.

Meeting with the owners at Equestrian Sotheby’s, Smolchek became excited to join the dynamic organization. He is convinced the company’s international involvement benefits his work on a local level.

“I think that one of the biggest things that Equestrian Sotheby’s offers that sets us apart from other firms in the area is the global reach of our brand,” he said. “There is such a large international clientele that call Wellington home. The global reach of Sotheby’s International ties our clientele back to our local community.”

Smolchek has a message for both buyers and sellers in the Wellington area: the future is bright.

“In looking at the local market and how it’s affected by an extended geography and national trends, I am very optimistic about the upcoming season and love the outlook for the near future,” he said. “My belief is that we are still in a bit of a sellers’ market but with a very controlled growth, something that we didn’t see in the housing bubble in the early 2000s.”

This makes it good for both buyers and sellers, Smolchek explained.

“Owners have the ability to enjoy a strong return on their investments with strong offerings, and at the same time, we still feel very optimistic about buyers finding an attractive deal in a market with a good mix of availability,” he said.

Equestrian Sotheby’s International Realty is located at 12180 South Shore Blvd., Suite 102, in Wellington. Contact Smolchek at (561) 644-9830 or (561) 771-2626.

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SIGNATURE DISH (TABLE): Whole Roasted Branzion At The Seahore Fashion Cuisine

20_Signature Dish _ Table _ Seahorse Fashion Cuisine

Wellington Table

Story and Photos by Julie Unger

The Seahorse Fashion Cuisine is an oceanic aficionado’s dream come true. Soothing music, ocean-themed décor and a beautiful tank with brightly colored fish greet guests as they arrive for a truly fine dining experience.

Chef John Sarmiento, who recently revamped the restaurant’s menu for its third season, took us on a voyage to the sea as we learned about the restaurant’s new signature dish — Whole Roasted Branzino. “The Branzino comes in from Greece,” Sarmiento said.

The tender fish is butterflied, grilled, then plated with baby artichokes, sliced heirloom tomatoes, black olive chimichurri and grilled lemon.

“Our heirloom tomatoes are local,” Sarmiento said. “They’re from a farmhouse in western Palm Beach County. We get them at the peak of the season.”

Quality ingredients, fresh, local and unique, make all of the difference when making something seemingly simple transform into a complex medley of flavors and textures.

“Just from the best fish, to the best artichokes, to the local tomatoes, and last but not least, the homemade black olive chimichurri,” Sarmiento explained. “It’s a combination of flavors here with the nice, fresh tomatoes and the local artichokes, then you get this nice boost of cilantro, parsley and black olives, combining it all together.”

The black olive chimichurri is made with cilantro, parsley, garlic shallots, lemon juice, red vinegar, salt, pepper and chopped black olives. “It gives a real bright, fresh wow to the plate,” he said.

The plate is decorated with a balsamic reduction made in-house, which complements the light, refreshing dish.

“It’s the combination of all of the fresh, local ingredients, using the best of the best,” he said. “When you get good tomatoes, you need to make sure you complement them with excellent sea salt, fantastic balsamic vinegar and then artichokes. Anybody can get canned artichokes. We get them in fresh, we cook them daily. We blanch them to perfection, then toss them in a marinade before they’re grilled. Every ingredient, you enhance its own flavors, and then you complement it with a little minor ingredient, and it makes the whole plate shine on its own.”

To top the dish, Sarmiento sprinkles fresh-grown sprouts, such as baby Russian kale, to add another layer of complexity and flavor to the dish.

An expanded wine selection is also available during season. Every few weeks, the menu changes, offering a fresh, new experience for Seahorse patrons.

Manager and partner Luu Lam has received positive feedback on the new menu. “We wanted to change the whole concept of it. We wanted to do smaller portions so everyone could try a little bit of everything, especially a party of two or a party of four,” Lam said. “They could come in, order three, four or five items, so they could get a sense of what the appetizers and the small plates are.”

The Seahorse’s menu is diverse, offering seafood, meat and chicken, as well as vegetarian offerings, which is good for larger parties where some may not like seafood.

Utilized in the menu are specialty foods such as parmigiana reggiano and miso, foods that are classified as umami — one of the five basic tastes. It features all new entrees, dinners, desserts and appetizers. The menu features a tapas theme, with small plates that are perfect for ordering rounds of plates with drinks.

Previously, the menu focused on seafood. Now, more meats, proteins and salads are available. Menu highlights include the Lobster and Avocado Cocktail, Mediterranean Quinoa Salad, Truffled Snapper, Aji Amarillo, Skirt Steak and Grilled Lobster, the Curry Bowl, Blackened Free Range Chicken and a two-pound Maine Lobster.

The ‘wow’ factor of the restaurant — from the food to the service to the décor — are some of the things that make the Seahorse special. Lam calls it a “hidden gem.”

“When they come into the Seahorse, they are not going out to eat, they are dining out,” Lam said. “From the point where they walk into the door to the time that they leave, that’s what we want them to enjoy.”

The Seahorse is available for private parties and offers off-site catering, as well as delivery through Delivery Dudes and Cravy.

The Seahorse Fashion Cuisine — part of the Fashion Cuisine family of restaurants — is located at 10660 W. Forest Hill Blvd. in Wellington and is open from 11 a.m. to 10 p.m. from Sunday through Thursday and 11 a.m. to 11 p.m. on Friday and Saturday. Sunday brunch is served from 11 a.m. to 4 p.m. For more information and reservations, call (561) 791-1616.

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HOME: Homeland Estate Features Wonderful Equestrian Amenities And Much More

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Wellington Home

Just south of Wellington is a hidden gem of a community called Homeland, a bit off the beaten horse path, yet beloved by top riders, as well as regular horse-loving folks. Divided into five-acre lots, the community is currently made up of more than 50 percent equestrians. There is a trail behind each home which, taken together, form miles and miles of peaceful and serene riding trails. This particular Homeland residence, located next to the guard-gated entrance, has an open floor plan, soaring ceilings, four bedrooms, three baths and a den. The entire property is fenced and features beautiful equestrian amenities.

 

SPREAD 1

The single-story home is located on a brick-paved circle drive where, just across a sunny exercise field, an eight-stall barn with a full bath of its own awaits. The barn also has two covered wash stalls, an air-conditioned tack room, a feed room with a roll-up door and a laundry room. Overhead ceiling fans and a cupola offer maximum air flow, while a fly spray system adds an extra layer of comfort.

 

 

SPREAD 2

 

Kitchen: The home’s stunning black-and-white kitchen features a stainless steel double wall oven with a contemporary range hood, an oversized refrigerator, a farmhouse sink, a glass tile backsplash and quartz countertops. An island with a step-up top allows for seating on one side and food prep on the other.

 

Master Bath: The privacy wall behind this Jacuzzi tub hides a walk-through shower with dual showerheads. His-and-hers quartz-top vanities with sinks are located and to the left and right of the tub. Cool ceramic tile flooring extends throughout the house, with a wood plank look warming up the bedrooms.

 

Barn: The exercise field offers plenty of room for a jump arena or dressage ring. Hurricane-proof shutters on both the barn and house (as well as impact-resistant glass windows and doors) assure that the entire property locks up safe and sound while the residents are away.

 

Family Room: This cheerful, glassed-in area is the family room, where indoor activities will never detract from outdoor activities taking place in the riding area and barn.

 

Mudroom: Because the laundry room door exits not into the three-car garage but into the yard, it doubles as a mudroom. Shed those dirty clothes here and pop them right into the washer!

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Restaurants Invite You To ‘Taste The Experience’

Restaurants Invite You To ‘Taste The Experience’

This month, Wellington The Magazine visited six local restaurants giving our readers the opportunity to “Taste The Experience.” This special feature section showcases the delicious food that shapes the Wellington culinary scene and the vision of the people behind it. We took the time to chat with owners and chefs, who shared some of their best dishes for our readers to enjoy.

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Wellington Gives

Wellington Gives

Toys for Tots dates back to 1947, founded by U.S. Marine Corps Reserve Major Bill Hendricks. In Palm Beach County, the program is run by the Palm Beach County Motorcyclists Association. Like a well-oiled machine, the local group collects and delivers more than 10,000 toys with help from U.S. Marines Corps volunteers. By Deborah Welky

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