Wellington Chef Clay Carnes Wins Big On Food Network Show ‘Cutthroat Kitchen’

Story by Deborah Welky • Photos by South Moon Photography

Wellingtonian Clay Carnes is a well-known local chef and social media devotee, and as of this past summer, the winner of Food Network’s Cutthroat Kitchen: Time Warp Tournament.

Season after season, those of us who struggle in the kitchen watch in awe as competing chefs on Cutthroat Kitchen prepare fabulous meals while handicapped by missing ingredients, ridiculously inadequate cooking surfaces or challenges like having potato mashers strapped to their hands. All the obstacles in their way have been “purchased” at auction by their rivals with limited budgets.

None of this fazed Carnes, however.

“You have to remember that there’s a whole crew behind these devious ideas,” he explained. “Two or three people think up these crazy props, but there’s a whole team of guys who build them to spec, and then they test them with a culinary team. So, there’s always a way out with everything. Even if the task looks impossible, there’s a way. It’s up to you to figure out the key to making it work.”

Carnes, who was contacted by the Food Network after they viewed one of his food-inspired Instagram videos, flew to Los Angeles for a “Time Warp” competition that spanned four decades — the 1950s through the 1980s — to culminate with a finale set in the 1990s. “1950s” contestants had to make an all-American breakfast — while stuffed in a phone booth. “1960s” chefs had to prep Chicken Kiev — on protest signs. The “1980s” were required to make a toaster pastry while playing a giant video game.

Carnes starred in the “1970s” show, which required creating crêpes suzette while dressed as a disco ball and making hamburger macaroni and cheese while riding a banana seat bicycle — with two other chefs on board.

“They were feisty, man,” said Carnes of the two female chefs who shared his ride. “We had to split our time while preparing our stuff. So, I’m competing against them, but we’re all on the same bike!”

Once he won the 1970s episode, Carnes headed to the finale, which pitted the four decade winners against each other. Savvy competitor that he is, Carnes spent time watching the previously aired episodes, looking for strengths and weaknesses in his rivals.

“I didn’t know how to size them up. They’d all won before, and they were all pretty good chefs,” Carnes said. “It was hard, but on that show, you need to be a quick thinker. I had watched their episodes, and it was the ladies I was nervous about. The guy was kind of a goofball. But I did my research.”

The “1990s” required Carnes to dress as a member of a boy band to make BBQ chicken pizza, share a ship’s bow while he and a rival created fried calamari, and navigate a physically challenging DoubleDare-type obstacle course of desserts.

A combination of wicked cooking skills, plus mindful auction budgeting that allowed him to strategically handicap the other competitors, was what won him the game.

“You need to be incredibly good at making something out of nothing,” said Carnes, who wasn’t necessarily talking about ingredients. “The kitchen is 100 percent like you see on TV. They have everything you could dream of needing, very cool; the pantry is stocked very much on point with what you see as a viewer. But I would tell anyone going on the show to worry less about how good a cook you are and to concentrate more on being a problem-solver. Forget about what you know already — it won’t matter if your knife is sharp. Worry less about what they’re judging you on and more on, ‘Can I get out of here alive?’”

Is Cutthroat Kitchen truly that challenging? And is host Alton Brown as intimidating as he tries to appear?

“He’s so smart,” Carnes said. “If you follow his history, he’s a bundle of knowledge. He’s really awesome. But there, in the studio, you get an evil vibe about him. The show is definitely what it seems. It’s the real deal.”

Riding a banana-seat bicycle and cooking his way through an obstacle course were the furthest things from Carnes’ mind when, at age 12, he took a job as a dishwasher. However, as he spent day after day watching food preparations, he knew that he had found his calling. He attended the French Culinary Institute and ALMA/La Scuola Internazionale Di Cucina Italiana. Upon graduation, he was hired as chef de cuisine at Palm Beach’s Cucina Dell’Arte, where he learned real European cooking techniques.

“At that point, I knew I wanted to explore it,” Carnes said. “There was a spark. I thought it was the coolest thing that you could take all these ingredients and express what you wanted to through cooking for people.”

A stint as “chef ejecutivo” at the boutique hotel Mansion Alcazar in Cuenca, Ecuador, followed. Upon Carnes’ return to the United States in 2011, he brought his unique talents to Wellington’s award-winning restaurant The Grille, as well as the White Horse Tavern.

His latest triumph was this summer’s opening of Cholo Soy Cocina in West Palm Beach. The restaurant’s Latin street-type food boasts locally grown produce, non-GMO corn tortillas and top-quality meats. Peppers, herbs and other vegetables are grown on the patio and rooftop garden as Carnes looks to create specific flavors found only in certain regions of the world.

His busy life as a restaurant chef was good preparation for this star turn on the Food Network.

“When I went out to L.A. for all those filmings, the minute I stepped off the plane, there was a guy waiting for me with a Town Car or whatever, water, magazines,” he recalled. “I checked into the hotel and just relaxed. But the next day, it’s all work — from 6 a.m. to 7 p.m. It was like a normal day in the life of a chef!”

To learn more about Clay Carnes’ latest venture, visit www.cholosoycocina.com.

Home For The Holidays

Traditional Family Recipes Passed On Through Generations

By Deborah Welky

Part of what makes this holiday time of year so special is the memories — the sights, sounds, smells and tastes that suddenly pull us right back to our youth. This magic is perhaps never as strong as when we sit down to a meal that includes favorite dishes made by our parents and grandparents for special occasions — especially if they only appeared at holiday time.

Food has been bringing families together for centuries, especially during winter holidays like Christmas, Hanukkah, Kwanzaa and the Chinese New Year. Traditional family recipes get handed down from generation to generation, even when silver tea sets and antique dolls fail to make the cut. And what creates more of a stir at the holiday table than the presentation of a time-honored favorite? Join us now as we recall some of our favorite cultural holiday food traditions.

Turkey & Ham

Rather than be torn between the two, many American families enjoy turkey for Thanksgiving and ham for Christmas, though the topic of what to serve for each holiday’s main course often rallies the relatives to lively debate. Cutthroat Kitchen host Alton Brown’s Thanksgiving recipe calls for a 15-pound natural young turkey to be soaked in a brine consisting of vegetable broth, brown sugar, allspice berries, candied ginger, kosher salt, peppercorns and iced water before roasting. On Christmas, a honey-baked ham with pineapple topping is hard to beat — and easy. If you follow Paula Deen’s Southern-style recipe, you buy a spiral-sliced half ham and reserve your energy for the glaze, a combination of brown sugar, yellow mustard and pineapple juice. Affix pineapple rings to the top of the ham using whole cloves, place a maraschino cherry inside each ring and follow the package directions for warming time. Pour on the glaze about 30 minutes before you remove the ham from the oven. Yum!

Paella

This Spanish seafood extravaganza, named after the two-handled pan it is cooked in, is often made only for special occasions, as it requires about two hours of prep time and a bevy of freshly purchased ingredients. Mussels (or manila clams), shrimp, chicken, prosciutto and Spanish chorizo (or andouille) sausage are married together with paella rice (sometimes labeled as bomba or Valencia), peas, garlic, tomatoes, onion, saffron threads and other spices for a sensational flavor that is only enhanced when served with lemon wedges, a crusty baguette, red wine and a light salad. This dish can also be made on the grill, where the smoky flavor from the fire can be absorbed and a crusty caramelized layer of rice (called socarrat) will form on the bottom of the pan. To elevate the taste even further, a few lobster tails can be added to the recipe. ¡Delicioso!

Latkes

Around the light of the Hanukkah menorah, both young and old enjoy the crisp, savory taste of potato pancakes, called latkes. Although any potato will do, starchy potatoes work best, particularly baking potatoes. To make this holiday treat, peel a dozen potatoes, coarsely grate by hand, soak and drain. Wring out the liquid, stir in one egg, a half cup of onion, a half teaspoon of salt and a half cup of olive oil. Now comes the challenging part — spoon four dollops (about two tablespoons each) of the mixture into a hot skillet, spreading each into a three-inch round. Turn down the heat to medium and fry about 5 minutes until brown. Flip and repeat. Put your phone down or you could burn them! Keep the latkes warm in the oven until serving with sour cream and/or apple sauce. This recipe makes about 16 latkes. Taiym m’od!

Lasagna

Although Christmas Eve is traditionally a “fish-only” affair in many Italian homes, you had best believe that lasagna is on many tables Christmas Day. A family staple during the holidays, mouth-watering lasagna is a layered combination of ground beef, pork sausage, tomato sauce, lasagna noodles, eggs, Italian spices and lots of tasty, stretchy cheeses that often include provolone, mozzarella, ricotta, parmesan and more. The baking pan is layered to the rim, put in the oven for 50 minutes covered and 20 more minutes uncovered, and then left to rest for 15 minutes before cutting, giving all the yummy ingredients a chance to coalesce before being served. Even better the day after, lasagna is a godsend to any cook who doesn’t want to spend Christmas Day in the kitchen. Squisito!

Chinese Fried Meatballs

The Chinese New Year takes place on the first day of the first lunar month. This 15-day holiday, which in 2017 begins on Jan. 28, is the most important on the Chinese calendar, and celebrations feature many traditional meals, including Zha Xiao Wan Zi (Chinese Fried Meatballs). The primary ingredient of this dish is pork, to be combined with egg, scallion, water chestnuts, ginger, sugar, egg white or cornstarch, dry sherry and salt, then cooked in a wok at 375 degrees until the outside of each meatball is golden (about 3 minutes per side). Commonly known as Lion’s Head Meatballs, they can be dunked into a dipping sauce made of green onion, coriander, soy sauce, sesame oil, garlic, salt and Thai chili peppers — or into a light soy sauce. Měiwèi de!

Hoppin’ John

Whatever your culture, the holiday season is an opportunity to revisit your roots by way of your taste buds. Enjoy all the food that this season has to offer, but remember — the responsibility of passing your family’s epicurean heritage on to the next generation rests with you. And what a delicious responsibility it is!  

Kwanzaa has been celebrated from Dec. 26 through Jan. 1 since 1966 by Americans of African heritage. It was created by Dr. Maulana Karenga, chairman of black studies at California State University, as a way to bring African-Americans together following the Watts riots in Los Angeles. While the primary focus of Kwanzaa is its “Nguzo Saba” (seven core principles), the now-traditional Kwanzaa dish of Hoppin’ John can be enjoyed anytime. Emblematic of South Carolina, this simple fare consists of one cup of white rice and one cup of black-eyed peas, sometimes cooked together, sometimes separately, plus one medium onion and often with a ham hock thrown in for good measure. The dish probably arrived on American shores with African slaves centuries ago. Okumnandi!

Bricks Busting Boredom

WHS Student Creates Nonprofit To Help Kids In The Hospital

Story and Photos by Julie Unger

Little multicolored bricks might be a nightmare for wary parents, but for Wellington High School student Daniel Clein, they’re something extremely special. They hold the power to cheer up a sick child, spur creativity and make a long-term hospital stay less dreary.

Clein’s mission started in 2015, when he was visiting his cousin in the hospital and met a child named Anthony who loved Star Wars Lego collections.

“That’s what he wanted, and nobody supplied Legos to hospitals because they’re so expensive. When they contacted me, saying, ‘If you have anything you can do to help us out, it would be amazing,’ I realized how useful Legos are as a toy for kids, because they can play with them over and over and with different ways every time they’re played with. They really, truly foster that curiosity and imagination,” Clein said.

And so, Bricks Busting Boredom, which recently received its official nonprofit status, came to be.

Clein started a Bricks Busting Boredom club at Wellington High School, where a group of students wanted to help Clein with his goal of sharing Lego bricks, which are easily washable, with children in the hospital.

He delivered 230 pounds of “upcycled” Lego bricks and 50 boxes of new Lego packages to Palms West Hospital on Wednesday, Oct. 19 for young patients to enjoy.

Once Clein graduates next year, other students will remain working on the day-to-day operations of the organization with Clein overseeing things.

“They’re an absolutely amazing help in doing what we do,” he said. “I couldn’t appreciate them more for their initiative and for helping out.”

Wherever Clein winds up for college — his goal is to attend the University of Florida — he will be able to remain in constant communication with the club, which will continue organizing Lego drives.

The teacher sponsor for the group, Candace Vollrath, along with other teachers at the school, have been supportive, Clein said.

“Our goal for the future is to reach out to as many schools… and set up as many Lego donation drives as possible, so we can then take those collected Legos and donate to as many hospitals as we can,” he said.

There are currently collection boxes at Wellington High School, Wellington Landings Middle School and Binks Forest Elementary School.

Bricks Busting Boredom has donated to the Joe DiMaggio Children’s Hospital and Palms West Hospital, and next plans to donate Lego bricks to Palm Beach Children’s Hospital.

To assist in his endeavor, Clein won a $12,000 grant through the Palm Beach Philanthropy Tank program.

“This is wonderful. I couldn’t be more proud of him,” mom Deborah Clein said.

Rather than saying they are “recycling” Lego bricks, Clein prefers to say that Bricks Busting Boredom is “upcycling” them — they’re giving something a new, more valuable life.

“What we do is take their Legos and upcycle them to these children, and let them know that they’re benefiting the lives of these children and helping the children pass the time between treatments, helping keep their spirits up, keeping them busy and keeping the creative juices flowing,” Clein explained.

Aside from schools, several businesses are now Bricks Busting Boredom drop off locations, such as the Farmer’s Daughter Produce Market on Southern Blvd. If the drop-off locations aren’t convenient, contact Clein to make other arrangements. “We’re looking to expand to more business partners and get more boxes out there,” he said.

When Clein dropped off his latest batch to Palms West Hospital in October, his grin stretched ear-to-ear.

“It feels absolutely amazing to see the kids have their days brightened by this and see their eyes light up when they see the new toy,” he said. “We do this solely for the fact that, if we can brighten the kids’ day just for the smallest bit, then it makes it all worth it.”

Clein is looking forward to “more smiling kid’s faces,” he said, as the program continues to grow. Eventually, he’d like to introduce the idea to every school in Palm Beach County.

“That’s why it’s so exciting to come and do Lego drop-offs, because that’s the best part, it’s the most fun, seeing those kids get so excited and seeing that we had an effect on them, even in the smallest way,” he said.

Palms West Hospital CEO Eric Goldman is especially appreciative of Clein’s efforts. “To have a member of the community, and specifically another child in the community, be so willing to give of themselves, not just at the hospital but in their time away from the hospital, really says a lot about his compassion, his caring, and it makes me feel really good to be a part of something so special,” Goldman said.

He added that it’s important to hospital staff to give young patients some room to express themselves and grow through play. “We have to allow them to continue to be a child while they’re here at the hospital,” Goldman said. “We have to not just care for the illness, we need to care for all the child’s needs.”

Clein’s hopes to brighten as many children’s days as possible. “To any schools that would like to help, we’d absolutely love to get in contact with you,” he said.

For more information, e-mail Clein at daclein@gmail.com or visit www.facebook.com/BricksBustingBoredom.

Wellington National Golf Club Showcases A Fresh Start

By Lenore Brown

Most Wellington residents are aware that a golf course, once rated among the best in the nation, is located on Binks Forest Drive. Though the facility had fallen into disarray over the past few years, the course was recently purchased and is now home to the new Wellington National Golf Club.

Since its acquisition, extensive renovations have been done to make the club once again one of the best golf and event facilities in the western communities.

In recent years, the Binks Forest golf course left much to be desired. The 18-hole course, which historically hosted championships, fell into disrepair and neglect. That changed earlier this year when businessmen and golf enthusiasts Doug Marty, Chip Smith and Andy Apple purchased the property.

Reborn under the name Wellington National Golf Club, the new owners initiated work on a massive project that, when completed, will include a refurbished 18-hole championship-caliber golf course, beautiful ballrooms, a piazza, a sparkling swimming pool, an international wine bar and a top-notch bistro. The club also offers amenities such as yoga and massage to complete the country club experience.

The partnership that has rejuvenated Wellington National is a unique mixture of some of the most successful and innovative minds in the golf world today. Each partner came to the project with a professional set of skills and a keen eye on how to make a golf course more than just a place where you play a round on the weekend.

With track records that include founding successful marketing firms and building world-renowned golf resorts, the partners knew that they could achieve great results in Wellington because of its considerable sports background and widespread outdoor lifestyle.

Marty and Smith met on the golf course years ago at the Tournament Players Club in Myrtle Beach, S.C.

“Doug called to tell me that he was interested in purchasing a golf course and asked me to fly down to Wellington and share my professional assessment of the club’s potential,” Smith recalled. “Once I saw the course, I knew immediately, under the right leadership, it would turn out to be something very special.”

The most challenging aspect of preparing the Wellington National course for its members was led by one of the partners — an agronomist named Andy Apple.

Apple, who has 34 years’ experience in the golf industry with an exceptional background in golf course projects, programs and operations management, honed in on the course’s problematic areas.

“I knew it was not going to be easy,” Apple said. “I didn’t know the extent of it, and it turned out to be tougher than I first envisioned. Initially, I was focused on weed eradication to reclaim the fairways. It is an ongoing process; however, we’re in a great place as the course is now in excellent condition.”

After much effort was put into restoring the course to top condition, golf pro Brett Carman was hired to be the director of golf at the facility.

“When I was offered the position, I was excited about the opportunity, because I believe the course at Wellington National is one of the best layouts in Palm Beach County,” Carman said.

After Marty, Smith and Apple had put their plan into action, transforming the 250 acres into the gorgeous, award-winning course, they directed their collective efforts to the clubhouse facilities to bring the dining facilities to their current condition. Now, Wellington National offers an upscale and unique dining experience, in addition to luxury event catering opportunities.

Executive Chef Troy Sheller, who specializes in the popular American Gastro style, has brought his passion for avant-garde cooking and restaurant operations to the recently reopened country club. Wellington National Golf Club members can look forward to specially prepared dishes that incorporate local ingredients from Swank Farms and Seminole Pride. The chef also plans to continuously modify the menu based on the season.

Sheller oversees onsite restaurants that are available to members — the Champion’s Bistro, which features stunning views of the 18th hole as well as an open chef’s kitchen, and the Wine Bar, which is decorated with one-of-a-kind handcrafted tables of reclaimed wood and brass.

The Wine Bar, which serves a tapas and cartouche menu, offers the unique opportunity to sip rare wines from an enigmatic wine machine or store members’ own wines in beautiful custom wine lockers.

The Wellington National Golf Club also aspires to open its doors to non-members and be the premier location for equestrian-related social events, fundraisers, weddings and other lifecycle happenings in Palm Beach County.

Wellington Hospitality Group, formerly Aaron’s Catering, headed by renowned event planners Aaron Menitoff and Julie Larson, have led the charge in helping the club be prepared to host a variety of spectacular events.

Aided by years of experience catering some of the area’s most prestigious events, including the famous Sunday brunch at the International Polo Club Palm Beach, the Palm Beach Masters and everything in between, Wellington Hospitality Group was the perfect company to help Wellington National design spaces that would be both beautiful and functional.

“We were fortunate that people saw the value in the space and wanted to start doing events right away,” Menitoff said. “It has been a fun challenge to manage the club’s renovations with our events, but the product has been fantastic, and we cannot wait to do more.”

One of the most significant upgrades to the facility is the expansion of the banquet hall. Wellington National can now comfortably seat up to 500 guests with a dance floor, making it the largest banquet facility in Wellington. With the addition of sliding glass doors that open to a travertine marble piazza, events that expect more than 500 attendees will have plenty of room for a fantastic party.

“Whether you’re coming in for golf or you’re coming in for a yoga class, lunch or a family dinner, wherever you go and whatever you do, the philosophy here will be that everyone is treated graciously so you feel this is your home away from home,” Membership Director Julie Pickens explained. “We have a fabulous team of professionals that have been in this industry for a long time, which maximizes each member’s experience at Wellington National. Our goal is to exceed members’ expectations by creating a warm and friendly atmosphere coupled with an unsurpassed membership service.”

Excited Wellington residents looking for an upscale, family-friendly country club have given positive initial reviews of the facility and the golf course. The club has already exceeded membership goals for the 2016-17 season and has sold out at the Founders Membership Level.

The owners welcome everyone in the Wellington area to stop by and see the renovations, meet the team and explore membership options that work for their family.

The Wellington National Golf Club is located at 400 Binks Forest Drive in Wellington. To learn more, call (561) 333-5731 or visit www.wellingtonnationalgolfclub.com.

Host Your Perfect Event At The Palm Beach International Equestrian Center This Season

The Palm Beach International Equestrian Center is known for some of the best equestrian sports in the world, but many Wellington residents may not know about the variety of venues and entertainment options available there.

Corporations and sponsors that have a presence during the Winter Equestrian Festival and the Global Dressage Festival have the opportunity to host guests during the winter season. PBIEC can host events at seven venues: the Wellington Club, the Gallery, the Suites, the Tiki Hut, the Tiki Hut at the Global Dressage Festival, the Main Pavilion at the Global Dressage Festival and the Special Events Pavilion.

Led by PBIEC Director of Catering Patti Miele, the facility aims to make any event extraordinary, for any occasion, size or theme. A full catering menu is offered, and expert staff ensures a successful event.

Miele oversees a staff of more than 60 employees for catering and events at PBIEC. With a background in hospitality, she has been a part of the team for six years. Miele was also recently named director of catering at the International Polo Club Palm Beach, recently purchased by Wellington Equestrian Partners, the owners of PBIEC. Additional hospitality opportunities at the beautiful IPC venue round out a full portfolio of facilities, which also includes the Wanderers Club.

“My favorite part of working at PBIEC is putting together so many different events and finding new ways to make them exciting, fun and memorable,” Miele said. “We have a large and varied group of clients, and I enjoy getting to know them and making their events special.”

The largest event venue on the main WEF grounds, the Special Events Pavilion, can serve up to 500 people and combines the best of both worlds, with beautiful décor and an al fresco setting. Exclusive private functions can host large events, and the pavilion is divided into “the Suites” on Saturday nights, which give a special VIP experience to smaller groups of up to 22 people. The Special Events Pavilion has hosted such events as charity functions, a toy drive and luncheon, and a children’s lip sync contest concert with celebrity judges Lyle Lovett and Gloria Gaynor.

Two beautiful tents with floor-to-ceiling glass line the north side of the International Arena, with seating for 140 people or cocktail-style settings for up to 250 people. The Wellington Club is the perfect setting for private events, small dinner receptions, galas and full-scale celebrations. Award-winning culinary creations and beverage service is offered through White Horse Catering.

“Many of our high-level sponsors use the opportunity to host guests or customers in a special event at the Wellington Club,” Miele said. “It’s a unique setting with grand prix show jumping happening in the background.”

The Gallery has panoramic views with modern décor that perfectly suits cocktail receptions or smaller, seated groups. Connecting the two tents is a covered outdoor area called “Central Park,” where guests can enjoy fresh air and hear the hoofbeats of horses galloping past. The Gallery transforms into a nightclub following the Saturday Night Lights events, so bring your dancing shoes!

A laid-back atmosphere and a ringside view makes the Tiki Hut one of the hottest seats in the house. The open-air, two-level bar and restaurant is for those who love a fun time and want to loudly cheer for their favorites in the ring.

A second Tiki Hut on the grounds of the Global Dressage Festival, located on South Shore Blvd., has stunning views overlooking the grass derby field and is used for special events on the WEF schedule.

“It’s perfect for a casual outing with friends, corporate lunches and more,” Miele explained.

Also located on the Global Dressage Festival grounds, the Main Pavilion borders the long side of the Global Arena and can serve up to 600 people cocktail-style for special events. Large dinners and charity fundraisers have been staged there.

“We have had ballroom dancing, horse auctions and media events in the pavilion,” Miele said. “We even have served a giant pan of paella for hundreds of people.”

No matter where you choose to host your event at PBIEC, one thing is consistent: the service. On-site catering, a florist, sculptures, photographers, videographers, music, content lighting, wi-fi, valet parking, security, specialty linens and a creative department all are on hand to help make your event perfect.

Directional signage will guide guests to the correct place, podiums and sound systems are available, and spaces are open day and night. Even special enhancements like fireworks and theatrical entertainment can be arranged.

“We are open to any kind of idea,” Miele said. “We want to offer a stellar event and have people enjoy their time at PBIEC.”

In addition to venues and catering, there are also many dining options and food vendors for spectators who come to the show grounds. Those also fall under Miele’s purview.

On Saturday nights, food vendors open up and offer an array of culinary delights, including wood-fired pizza and crepes, along with crowd favorites kettle corn and corn dogs, and more.

On-site restaurants include Tito’s Tacos, the Tiki Hut, the Oasis Café and White Horse Fashion Cuisine, which are open to anyone at the show grounds.

White Horse Fashion Cuisine, located on Equestrian Club Drive, is owned by well-known restaurateur Juan Gando and chef Dustin Parfitt. There is a casual weekday buffet where you will see riders in boots and breeches, and an adjacent fine dining room has a formal menu and a fabulous wine list. Daily happy hours and signature cocktails make it a must-see place to visit with friends and family.

While many come to watch top horses and riders jumping, many more return thanks to the outstanding service and events found at the Palm Beach International Equestrian Center.

For more information, visit www.pbiec.com and click on “Hospitality.”

Tis The Season For Holiday Fashion

Enough of those ugly sweater parties and fluffy plaids. This year, step out and step up. Over the next few pages, we showcase holiday fashion styles that offer lots of glitz and glam with a pop of color. You are sure to make a statement at any party this holiday season in one of these beautiful dresses.

Wellington The Magazine teamed up with La Casa Hermosa to bring you some of the latest trends in holiday fashion. From sleek black to beaming fuchsia and every color in between, these holiday styles will set you apart at any affair.

Counting down to 2017 should have you looking gorgeous while keeping you in the party mood and looking fabulous as you ring in the New Year.

Our featured cover model, Kaylee Brooke, sparkles in four different looks that include a deep rich red floor-length jersey fit, a classic black lace, an all-American red rose and white dress with bling to accentuate the waistline, and an outside-the-box two-piece stunner with a hot pink skirt and fine embroidery appliqués.

So check your calendar and party plans, then head out to find the perfect dress for you. Remember: be bold, be beautiful and, most of all, be yourself (all glammed up that is) this holiday season!

Dress Provided by La Casa Hermosa

Photographer I Kendra Paige

Hair I Crystal Ramos

Makeup I Nika Dernis

Photography Assistant I Chris Brodsky

This Jovani ruby fitted sleek glitter jersey fabric

floor-length sleeveless gown features a plunging neckline and scoop back with a long, elegant train.

wellington the magazine | december 2016

Dress Provided by La Casa Hermosa

Photographer I Kendra Paige

Hair I Crystal Ramos

Makeup I Nika Dernis

Photography Assistant I Chris Brodsky

This stunning A-line satin dress features a sweetheart neckline and a multiton red floral print. The rhinestone belted ruche bodice features an open-faced ball gown skirt.

wellington the magazine | december 2016

Dress Provided by La Casa Hermosa

Photographer I Kendra Paige

Hair I Crystal Ramos

Makeup I Nika Dernis

Photography Assistant I Chris Brodsky

A gorgeous floor-length, two-piece black and fuchsia dress made of a Mikado fabric, the top features a halter neckline, beaded embellishments, floral detailing and an open back. The full skirt showcases a black waistline with a pop of fuchsia to the floor.

wellington the magazine | december 2016

Dress Provided by La Casa Hermosa

Photographer I Kendra Paige

Hair I Crystal Ramos

Makeup I Nika Dernis

Photography Assistant I Chris Brodsky

This Jovani sleeveless black-beaded lace mermaid gown features a mock neckline and racerback. Princess seams throughout create a fluid mermaid silhouette.

wellington the magazine | december 2016