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Meet Wellington’s Three Counsel On The Council

Meet Wellington’s Three Counsel On The Council

Trio Of Attorneys Now Represent Wellington Residents On The Dais

Story by Julie Unger

Photos by Abner Pedraza (?)

The Wellington Village Council has included lawyers before, but one of the striking differences about the new council seated after the March election is that three members — a majority — are attorneys. Councilmen John McGovern, Michael Drahos and Michael Napoleone are the counsel on the council.

McGovern is a trial lawyer, or litigator, who represents people injured by the negligence of someone else, be it an individual or a corporation.

He earned his law degree at the University of Florida in 1999 and was admitted to the Florida Bar in 2000. McGovern is a managing partner at McGovern Gerardi Law P.A., while balancing life as husband to wife Michelle and father to daughters Emilia, 10, and Victoria, 8.

McGovern anticipates more brief, succinct council meetings in the coming years with three lawyers sitting on the dais. He believes that it will provide a benefit to residents to have three individuals, who just happen to be lawyers, working for the good of one client — the community of Wellington.

“Wellington has a village attorney,” McGovern said. “Another challenge of having three lawyers on the council is we are not Wellington’s lawyer. We are not here practicing law. That’s not our job, and that’s one of the things, since being appointed a year ago, that I’ve worked very hard on.”

He is always quick to remember his role on the dais. “In dealing with the village attorney, I’m the client, not the lawyer,” he said.

The job of the council, McGovern explained, is to safeguard what is best for the future of Wellington and its residents.

As a father, McGovern explained that striving to do the right things for the right reasons becomes even more important as his daughters learn more about his occupation and position on the council. “There’s nothing harder than trying to explain a decision at the dinner table at your own house,” he said.

But he can’t imagine doing anything else, given his healthy respect and curiosity about the law.

“Through the law, even the largest of problems can be resolved in a fair and equitable way, such that an individual, a community, a neighborhood, can get a result though an orderly process, and I think that’s what the law is,” McGovern said. “It’s a way to solve problems.”

Drahos found law to be his calling when he was in eighth grade and saw the movie A Few Good Men.

“There was something about that movie, and the dramatic nature of courtroom cases and watching them unfold, I was drawn to that immediately,” he said. “Ever since I was young, it’s a profession that I found to be admirable and one that could do a lot of good in people’s lives. I’ve found it to be exactly as I expected, which is rare. I consider myself really fortunate.”

Drahos specializes in civil defense, where he defends corporations and other clients in large-exposure personal injury cases, focusing mostly on maritime medical malpractice, as well as liability.

“Any type of product, from roller coasters to bicycles to basketball hoops to automotive component parts to agricultural parts, I handle them all,” he said.

Drahos graduated from Florida State University in 1999 with an English degree before attending Nova Southeastern University for law school, graduating in 2002. He has spent his entire legal career with Fowler White Burnett P.A.

He predicts that council meetings will flow more efficiently with a more professional tone.

“We, as lawyers, are trained to be adversarial on behalf of our clients, but most good lawyers are able to know, when the job is over, you don’t take it outside of the courtroom,” Drahos said. “I believe this will translate well into this council, because we are inevitably going to have debate up there over what we feel is best for Wellington, but when that debate is over, we’ll be able to move on to the next issue without carrying baggage. That is exactly what Wellington needs.”

He believes that having the three lawyers on the council will help to ensure that decisions are carefully thought through. “You don’t need to be a lawyer to know when a good deal is good and when a bad deal is bad,” Drahos said.

Lawyers tend to look at things differently because of their experiences, he said.

“We’re trained to think two, three, four, five steps ahead,” Drahos said. “I think the decisions that we’ll make… will be beneficial today, but also calculated to be beneficial tomorrow and into the future, because that’s the way we’re trained to think.”

For Drahos, working to better Wellington includes safeguarding his family, including his wife, Nathalie, and daughters Julia, 8, and Sophia, 6.

“I want to make them proud,” he said. “Julia has really taken this in, and I think has an appreciation for what I’m doing and why I’m doing it, and that makes me extremely proud.”

As an attorney, Drahos is honored to serve on the council.

“The legal profession and public service has always been sort of a natural fit,” he said. “I don’t find it surprising that there are three of us now on this council, but what I do expect is that we are going to honor our profession and our community in a way that is going to make everybody proud.”

Napoleone works at Richman Greer P.A. representing corporations and individuals in the field of business and contract negotiation. He attended the University of Florida, studying criminology and psychology, before attending law school at St. John’s University in New York.

The legal field appealed to Napoleone, who enjoys the intellectual challenge of solving a problem. He believes that having three lawyers on the council is an advantage.

“Our training is designed to teach us to analyze an issue from all sides and ask the right questions to get the information you need to make a decision,” he said. “From that standpoint, I think it’s a benefit, because you have people who have a day-to-day job that is to probe into an issue and ask good questions… and that’s really what the council’s job is.”

Letting staff do its job, and bringing in experts regarding fields where the council members themselves are not experts, is important. That will allow the experts to do what needs to be done to run the village, Napoleone said.

“I’m hoping that we can disagree without being disagreeable,” he said. “We do different things, but we generally are in court a lot. When you do that, you learn that you can’t take things personally. You can’t personalize your client’s issue… When I’m in court with another lawyer and we’re arguing before the judge, it’s never personal.”

Going out for coffee or lunch after a session in court isn’t uncommon, he said.

“We don’t personalize and carry that argument over to our actual lives, and I think that’s what you have to do on the council,” Napoleone said. You can’t make everything personal. It’s not one councilperson versus another. We may disagree on an issue, but we must respect that person’s point of view. Disagreements and arguments and having good debate are all good things, as long as you can recognize at the end of the day that we’re all in this together.”

Napoleone has worked on numerous boards in the past and has noticed that lawyers have a tendency to ask more questions in the path of making a decision, and do well with the additional reading necessary as a council member, since they already read tremendous amounts of material as counselors. “We’re prepared to be prepared,” he said.

Napoleone’s family has been supportive and eager to learn about his new position. Wife Cyndi and sons Christopher, 10, and Luca, 2, like the idea that he’s working to make a difference in Wellington.

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Testifying Made Simple Prepares Witnesses For Trial

Testifying Made Simple Prepares Witnesses For Trial

By Julie Unger

Attorney Michelle Santamaria used her criminal prosecutor experience to create her successful company, Testifying Made Simple. “That’s where I found my niche. It’s a system that I’ve worked in personally,” she explained. “I’m passionate about trials in the criminal system, and I’ve focused on that audience.”

Her name might seem familiar. She has worked for television news stations, the Palm Beach County State Attorney’s Office and even run for the Palm Beach County Commission seat previously held by her father, Jess Santamaria.

Santamaria’s bring a long list of accomplishments to Testifying Made Simple, a company designed to help law enforcement witnesses. A quick glance at her résumé, and you might expect Santamaria to be much older than 39. Not only did earn a bachelor’s degree from the University of Florida and a law degree from Stetson University, she earned an MBA from Rollins College and has studied at several other institutions, including Harvard Law School and Palm Beach Atlantic University.

Aside from her work with the Palm Beach County State Attorney’s Office, she has worked with the Florida Department of Law Enforcement, Training Force USA, the Florida Public Safety Institute, the Regional Organized Crime Information Center and more. She worked as an assistant state attorney in West Palm Beach and, in 2009, started Testifying Made Simple, which has trained witnesses from more than 100 law enforcement agencies, academies and organizations, including the FBI.

At Stetson, Santamaria was drawn to its top-rated trial advocacy program, she said, adding that their “competition program… really helped me prepare for what I do now, because it’s such a phenomenal program.”

Santamaria’s volunteer work has spanned many venues, including volunteering at Youth Court and American Heritage High School’s Mock Trial competition, emceeing for My Brother’s/Sister’s Keeper Scholarship Foundation and working with many other organizations.

“I’ve always been interested in public speaking, and trial advocacy is a great way to get in front of the people, get involved, and do something more active in the court system,” she said.

After graduating from law school, Santamaria became a criminal prosecutor. “I loved being involved in the court system and helping people, along with doing trials,” she said.

When working on trials, Santamaria noticed that witnesses sometimes have a difficult time expressing themselves. After each trial, she’d receive feedback from the witnesses and discuss what needed more work.

She often asked whether anyone helped to prepare witnesses and was told that there wasn’t such a program, but many people wished there was.

“I filed that in the back of my head,” she said. “After doing trials for many years, I decided to move on and created exactly the curriculum that I wished the witnesses knew.”

Testifying Made Simple is designed to explain exactly how the trial works and everybody’s role in it. “If they know what to expect ahead of time, they’re able to effectively communicate in court,” Santamaria said.

It helps law enforcement witnesses, specifically, but others as well.

“If you can spell everything out ahead of time, then a person, regardless if they’re law enforcement, or any type of witness, a medical doctor, an accountant, can effectively communicate,” she said. “You teach a law enforcement officer how to shoot a gun, how to collect evidence and how to write a report. But if you don’t teach them and prepare them for what to expect in court, the whole case can end. It really completes the circle on the criminal justice system.”

Positive feedback for Testifying Made Simple is the norm for Santamaria, who often hears about how well someone’s testifying has improved.

The company started in Palm Beach County, then expanded to Florida, and then across the country. Within just a few years, Santamaria was approached by the FBI due to their interest in her program. “I was really excited to have such a wonderful opportunity because the FBI is the gold standard,” she said.

Santamaria now has a dream job where she takes what she is passionate about and combines the components to give people the confidence to testify effectively.

“I love being able to help people, regardless if it is in one trial today or it’s throughout the course of their life,” she said. “It’s something that transcends criminal and civil law.”

As a result, she explained, being a witness is a more efficient and effective. When a witness is nervous, be it because of public speaking issues or lack of practice, Santamaria’s classes, seminars and program offer a way to speak more efficiently in a comfortable, confident manner.

Santamaria runs the class with high participation and interaction, and very little lecturing, to keep it exciting and interesting. After each class, she asks for feedback, seeking suggestions on what participants like and what does and doesn’t work.

“What I’ve had from the very beginning is positive feedback such as, ‘Best class I’ve had in 30 years of law enforcement,’” Santamaria said. “These individuals have taken many, many courses. To hear that, many times over from the beginning, makes me feel great. It makes me feel like I’m contributing and helping people out.”

To learn more about Testifying Made Simple, visit www.testifyingmadesimple.com.

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Suri West Presents Its First Runway Fashion Show

Suri West Presents Its First Runway Fashion Show

Suri West held it first fashion show on March 10, 2016 and experienced tremendous support with over 300 guests in attendance.  To say it was a huge success would be an understatement.  The concept behind the scenes orchestrated by new owners, Maureen and John Pata, was a way to host a fashion show where local designers could showcase the hottest trends in fashion while guest enjoyed the updated and newly redesigned Suri West, formerly Coach House.  The unique idea behind this runway fashion show was that if patrons saw something they liked they could purchase it that night.

With local designers, Posche Boutique and Roxy Lulu, as well as hats by Designs by Rebecca, guests were sure to see something that caught their eye.  So after the show ended, they opened a beautiful tent and everyone was free to browse, touch, and take home some of the amazing looks they just saw on the runway.

The feedback from event guests was very positive as most fashion events are a look and a glance capturing the latest trends but not necessarily the ability to purchase what you see the same night.  With one of the guests, Amanda Pedraza, expressing to owner and event coordinator, Maureen Pata, “I loved it, I always hate going to a show and leaving empty handed”.  That was important to me said Pata, as I too always felt that was a missing element from runway fashion shows.

This was more than just one of those runway fashion shows; this was a party with DJ Supreme kicking off the night at 7:00pm.  Guests dined on the beautifully lit back patio where they choose from a special “fashion show menu” and a special drink of the evening “perfect martini” made with the “Perfect Vodka”, a proud sponsor of the fashion show. After dinner the guest made their way to sit stage side along the runway where they enjoyed 45 minutes of nonstop looks featuring the latest in fashions showcased on exquisite models who had the perfect hair and makeup touches to complement each look.   Edmond James Salon was responsible for creating all the fabulous hair styles on all the models seen throughout the show.  Makeup was done by Aronovich Polania of Arvada.

The MC of the event was Jules Guaglardi owner of Roxy LuLu, one of the first designers of the evening. They also featured Posche Boutique of Wellington. The beautiful hats seen on the models were from “Designs By Rebecca” and jewelry was from B+ {be positive} Jewelry co.  Owner and event coordinator, Maureen Pata thanked everyone for their support and a great turnout with a special thanks to the team at Suri West and much gratitude to Nicky Rogers Jimenez for all of her help and support with this event.

Suri West looks forward to more events like this in the future as a way to meet all of their returning customers and the new friendship they will make with new customers to the restaurant.

Owners, Matthew Barger and John and Maureen Pata, invite you to stop by Suri West, located at 13410 South Shore Blvd., in Wellington.  Open Monday through Sunday from 4:00pm to midnight.  For more information, visit www.surirestaurant.com or call (561) 795-0080.

 

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Wellington Win Just The Start For Charlotte Ostrov

Wellington Win Just The Start For Charlotte Ostrov

2016 Wellington Idol Charlotte Ostrov Has Her Sights Set On Broadway

Story and Photos by Julie Unger

Until you’re standing next to her, it is easy to forget that 2016 Wellington Idol Charlotte Ostrov is just 14 years old. Her stage presence and personality are those of a seasoned performer.

As she finishes up eighth grade at the Bak Middle School of the Arts, her artistic adventures are only just beginning.

“I’ve been taking singing [lessons] for four years,” Ostrov said, noting that she has studied with Lynn Pernezny and Adriana Zabala.

Their teaching, along with Ostrov’s current training, have paid off. She wowed the judges when singing “I Dreamed A Dream” from Les Misérables in the recent Wellington Idol finals and was told to get an agent.

Like many, she would often sing in the car and shower — “badly, I was never good,” she said. Then, her father, Robert, introduced her to musical theater.

“I just fell in love with it,” Ostrov said. “I’ve been doing it ever since, and it’s still my goal to be on Broadway.”

Though that may be a steep climb, Ostrov seems to have a better shot than most.

“I want to be famous, and I have since I was a baby,” she said. “I wanted to be a director in Hollywood, but that was not for me.”

But Ostrov didn’t let that discourage her; she took a step back and refocused.

“As I started training, I said, ‘I want to be on Broadway. How do I get there?’ I started taking singing, acting and dancing lessons. I wasn’t that bad at it, so I started to pursue it from there, when I realized it was something I enjoyed, something I can do and something that is appreciated,” Ostrov said. “I also love going to the theater. It’s a great experience. It can be educational, uplifting and inspiring. The theater is a magical place.”

While she can’t pick her favorite show, Ostrov was able to come up her top five: Les Misérables, The Lion King, Hamilton, A Gentleman’s Guide to Love and Murder and Fiddler on the Roof.

Ostrov has had parts in many school productions, and also at the Wellington Children’s Theater. She has performed in Les Misérables, And The World Goes ’Round, Maids on Broadway, The Jungle Book, Cinderella and Annie.

When it came time to choose her song for the finals of Wellington Idol, a conversation with her mother, Kathleen, helped her pick.

Les Mis was the first legit musical I saw, and that’s what made me fall in love with theater. However, most pieces in Les Mis are really, really overdone. It wasn’t really something that I practice a lot,” Ostrov said. “I don’t sing Les Mis a lot anymore, but my mother loves ‘I Dreamed A Dream,’ and she loves the way I sing it.”

And with that, her winning song earned her this year’s Wellington Idol grand prize.

“Winning this competition, I am not kidding, is a dream come true for this girl,” her mother said. “This is what she wants to do. She wants to sing, she wants to perform. She was made to be up there performing.”

Ostrov, who will be singing at many official Wellington events during the next year, has already sung at Wellington’s 20th anniversary celebration and is looking forward to singing the national anthem at Memorial Day and Fourth of July observances.

For a local girl — Ostrov moved to Wellington from New York when she was 4 years old, attending Temple Beth Torah and the Little Place for preschool, then Wellington Elementary School and Bak — the Wellington Idol victory is a recognition that means a lot.

“I’m really grateful for the opportunities that they’re giving me,” she said. “I like to be involved in the community.”

As she advances in her career, Ostrov would like to try more professional theater, and wants to sing publicly as much as possible. She focuses on musical theater, is a soprano, and her voice can be described as operatic.

Any ceremony or event that needs a singer, Kathleen said, her daughter would be happy to lend her talents.

“Book me!” Ostrov interjected, as only an excited teenager could.

Friends and family are in her corner, cheering her on every step of the way.

“My family is so supportive, and my grandparents are my biggest fans. My grandmother screamed when I told her I won,” she said, also thanking her sister Hannah and friend Jakob Littell.

Kathleen is thrilled for her daughter’s early success.

“I’m very proud of her, and I think that whether it turns out that she has a life on the stage or not, it doesn’t matter because she’s fulfilling her dream right now. She’s succeeding at it,” she said.

When Ostrov isn’t practicing, she enjoys listening to music, learning about history and reading plays. “I’m reading The Crucible right now,” she said.

This summer, she is working on securing an internship, focusing on local government and an off-Broadway program in New York City.

In the late summer, on Aug. 30, the Ostrov family will also find out whether her father, a lawyer, is elected as a circuit court judge for Palm Beach County.

Either way, Ostrov is dreaming big, ready to conquer the world and Broadway. In April, she secured the next step: a spot in the freshmen class at the Dreyfoos School of the Arts.

“I’m going to keep singing, so you can expect to hear more from Charlotte Ostrov in the future if you live locally, and hopefully in other countries, you’ll hear about me, too,” she said.

To contact Charlotte Ostrov and inquire about bookings, visit www.twitter.com/charostrov or www.facebook.com/charlotte.ostrov.

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May 2016 Wellington Table

table

Wellington Table

Signature Dish: Try The Paleo Bowl (Or Build Your Own Creation) At Bolay

Story and Photos by Julie Unger

Eating healthy doesn’t have to be boring, bland and tasteless. Curating a fast, fresh and bold way of eating, Bolay is an innovative build-you-own-bowl restaurant with creative, satisfying and nutritious offerings. They’re so good, you’ll forget it is good for you.

“What we have done is put the consumer in the driver’s seat,” explained Outback Steakhouse co-founder Tim Gannon, who created the Bolay concept with his son Chris. “He comes in and says, ‘Wow, look at all this food. Now, here’s how I want to put it together.’ Enabling a consumer in customization is critical, which gives us endless variety and creativity. We’ve taken it from the hands of the chef, creating something unbelievable, to the hands of the consumer, letting them create. That is the engaging part of this enterprise.”

The concept is simple. You choose the size bowl you want. Then, you choose your base, or bases. With options like a marinated kale and currant salad, Peruvian quinoa, forbidden black rice, aromatic basmati rice and gluten-free cilantro noodles, there are plenty of flavorful and delicious choices to set the theme.

Atop the base are unique vegetables, such as smoky cauliflower, paleo sprouts, maple-roasted butternut squash, balsamic mushrooms and broccoli with a ginger orange glaze. Following the vegetables are proteins such as sesame tofu, Ponzu tuna, barbeque chicken, lemon chicken, pork tenderloin and Caribbean spiced steak.

Adding another layer of flavor are the sauce offerings and additional add-ons. Spicy Thai sauce, cilantro pesto and carrot ginger sauce, along with minted tomatoes, goat cheese crumble, parmesan and an Asian herb mix help to create an endless array of possibilities.

Chef Martin Oswald, a former protégé of Wolfgang Puck, helped create the Paleo Bowl, and the Bolay team created the other two signature bowls, the Aspen Bowl and the Thai Bowl.

The Paleo Bowl features kale, a nutritional powerhouse, with quinoa, mushrooms, sprouts, barbeque chicken, Caribbean steak and a carrot ginger sauce.

Everything at Bolay is 100 percent gluten-free. The only dairy is in the cheese topping offered, and instead of sugar in their desserts, they use agave. The restaurant doesn’t use fryers and utilizes small amounts of coconut and olive oil for flavor.

Everything at Bolay is about putting together nutrition and flavor, Tim explained.

Chris, who won the U.S. Open Polo Championship at age 16 on Outback’s team, has studied trends, and realized that when people go out to eat there is an innate curiosity as to how others eat. With the trend of eating healthier, people want fresh, clean food quickly, he explained. “We’re trying to grab all of those things by being fresh, clean and quick,” Chris said.

The high-protein forbidden black rice, Chris explained, is seasoned with ginger, cilantro and kafir lime leaf. There’s a variety of flavor in every bite. “Our restaurant has 20 sauces that we make every day,” he said. “Each item has its own marinate and its own sauce, and with that comes incredible flavors.”

Tim is bringing what he learned about flavor at Outback to Bolay, without the heavy calories.

“Here, we want to bring all that flavor that you love at Outback, and we want to infuse it with healthy ingredients,” he explained. “We’re that place that you want to go in, eat great, have great flavor, but walk out and go hit the tennis court, ride horses or exercise. That’s how much energy you’ll have.”

Bolay opened in late February in the new Buckingham Plaza on State Road 7. It has already been active in the community. They were at the Wellington Chamber of Commerce’s ColorFest 5K and Nic Roldan’s Sunset Polo & White Party at the Wanderers Club benefitting Brooke USA, as well as other community functions.

“The beauty of this concept is that it has got endless possibilities for creativity and change,” Chris said. “We’re really going to listen to what the guests like. That’s the most important part — not what we think, but what the guest wants.”

To wash down the fresh bowls, be it cultivated or designed by the guest, Bolay offers cold-pressed juice, infused teas, and craft beer and wine.

Bolay isn’t trying to be a health food restaurant, Chris explained, but rather a restaurant with bold flavors and incredible food that just happens to be healthy and good for you.

Bolay is open from 11 a.m. to 10 p.m. daily. For more information, visit www.eatbolay.com or call (561) 899-0111.

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April 2016 Wellington Health

Health

Wellington Health

Veterinarian Dr. Kathleen Spillane Treats Animals In Need Around The Clock

Story by Jason Stromberg

Photo by Abner Pedraza (?)

Dr. Kathleen Spillane isn’t always sure what issue your pet may have when it first arrives at the Palms West Veterinary Hospital, but after a quick diagnosis, she is ready to take care of it.

The veterinarian has treated a lot of pets needing emergency medical care, and there hasn’t yet been one that she’s shied away from.

“I’d say 98 percent of the pets that we treat here at the hospital are cats and dogs,” said Spillane, 30. “We’ve had a guinea pig with a runny nose and hamsters that need their toenails trimmed. Those are the pocket pets we’ve tended to, but the majority of the pets we treat are cats and dogs.”

Open 24/7/365, Palms West Veterinary Hospital is family-owned by Dr. Ira Grossman. Spillane is one of several veterinarians on board who can be at the hospital at the crack of dawn, or there late at night, even overnight.

“We arrive in the morning, and the doctor who was on overnight tells us about the cases that are in the hospital that morning,” Spillane said. “If there is any follow-up that needs to be done, we tend to that immediately. The more common emergency patients arrive at night.”

Spillane, who graduated from veterinary school at the University of Pennsylvania in 2012, has been working at Palms West Veterinary Hospital for almost two years, and she loves what she does.

“I’m very thorough and understanding,” Spillane said. “This career gives me an opportunity to keep on learning for the rest of my life. I like the fact that when I’m helping these pets, I’m also helping their owners.”

Seeing animals that are in need of immediate medical attention can be overwhelming and emotional at times. The toughest part is the euthanasia process. “We get a lot of compliments here for getting people through that process,” Spillane said. “We make it as comfortable as we can for the animal, and that makes it comfortable for the owner.”

If a scheduled anesthetic procedure, a surgery or a teeth cleaning needs to be done, the pet gets dropped off at the hospital and is tended to immediately. Sometimes there are more dramatic situations where a dog arrives in a comatose state.

“You have to talk to the owner and ask, ‘Why has this happened?’” Spillane said. “The dog could be paralyzed, it could be having a seizure, or it could be severely dehydrated from a heat stroke, or a gastrointestinal upset. We make sure to get your sick dog some intravenous fluids and get it as hydrated as possible.”

There are also common cat emergencies, such as when a male cat cannot urinate. Toxins can build up in the cat, and it’s being poisoned from inside, Spillane explained.

“We feel the bladder, and if it’s hard, if the cat is awake, that can be painful. We have to give the cat a catheter through the urethra and into the bladder. They need IV fluids to flush out their system,” Spillane said.

It’s not an easy job, but it’s a rewarding one for Spillane when things are successfully taken care of. No matter what the problem is, each veterinarian does his or her best to stabilize each animal. At least one doctor and one technician are present from 8 p.m. until 8 a.m., the emergency hours. Normal hours are from 8 a.m. to 8 p.m. every day, when two or three doctors are available.

Grossman, 63, oversees the entire practice. He runs the family-owned business with his son Glen, co-business manager with his fiancé Melissa, and Grossman’s wife, Marta, who works on Saturdays. Grossman’s two other children, Neil and Andi, are currently in veterinary school.

Grossman speaks highly of Spillane. “She’s my protégé,” he said. “She’s a great vet who performs internal medicine, surgery and critical care here. She does an excellent job and has great compassion for animals.”

For Spillane, there’s rarely a dull moment at the hospital. “I like the variety here,” she said. “You never know what’s going to walk through the door.”

Palms West Veterinary Hospital is located at 556 Folsom Road in Loxahatchee Groves. To learn more, call (561) 798-2780 or visit www.palmswestveterinary.com.

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April 2016 Wellington Real estate

RealEstate

Wellington Real estate

Equestrian Background Gives Realtor Francis Hoet An Edge

Story by Matthew Auerbach

Photo by Abner Pedraza

When two of your main interests are real estate and all things equestrian, is it any wonder that you wind up in Wellington? For Francis Hoet, a Realtor with Illustrated Properties Real Estate, the community was a natural destination, considering the life she led before arriving in South Florida.

“I have double nationality, Belgian and Venezuelan, and received my bachelor’s degree in education in Caracas, Venezuela,” Hoet recalled. “My passion for real estate stems from my family. We have a long history in the real estate business in Latin America, Europe and the U.S, both as investors and owners of real estate brokerage firms. I began riding and showing in the jumper ring in 1991 in Caracas, where I met my husband, Cesar Hirsch, who is an FEI international equestrian judge and owner of Equis Boutique. We first came to Wellington in 1999, enjoyed spending several months a year here, and finally decided to move to Wellington with our horses during the winter season in 2009.”

Hoet and her husband have four children, ages 17, 16, 11 and 6. Hoet’s fluency in English, Spanish and French enables her to connect buyers with sellers all over the world. Since many of her clients are foreign equestrians who visit Wellington year after year, she specializes in sales and rentals of equestrian properties.

“I also have local clients who want to offer their properties for sale or rent during the season, so I make sure to help them stage their properties appropriately to meet the standards of the discerning buyers or tenants,” she said.

Hoet remains an avid equestrian fan, which she said helps her in providing insight and experience when it comes to the needs of her buyers. “I travel to several horse shows in the U.S. and other countries, which allows me to market properties among the equestrian community,” she said.

Being associated with Illustrated Properties allows Hoet to serve her customers fully, whether they are buying, selling or renting.

“I believe in giving the highest level of customer service to my clients, evaluating each client’s unique needs and finding them their ideal property,” she said. “Illustrated Properties Real Estate is affiliated with Christie’s, Luxury International Portfolio and Leading Real Estate Companies of the World, a network of the world’s finest real estate firms. Working with these companies allows me to maximize the exposure of a property not only locally, but at an international level.”

Hoet sees Wellington as a destination unlike any other.

“Wellington is a very special and unique town because of its diversity,” she said. “Thousands of visitors from all over the world come to Wellington each year, which has a positive impact in our local economy. Wellington also offers an array of communities to suit every taste, such as for the equestrian enthusiast, the aviator and the golfer, among many others.”

As far as the local real estate market, Hoet is pleased with its current state and upbeat and optimistic regarding its future.

“The Wellington real estate market started strong this year,” she said. “We have more buyers looking to invest in Wellington or to relocate, attracted by this family-oriented town and by its expansive equestrian venues and facilities for polo, jumping, hunters and dressage. Buyers feel confident investing in Wellington, and it is going to be a good year for the Wellington real estate market.”

Illustrated Properties Real Estate is located at 11924 W. Forest Hill Blvd., Suite 18, in Wellington. To reach Hoet, call (561) 729-8518 or visit www.wellingtonproperties.com.

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April 2016 Wellington Table

Table

Wellington Table

Zuppa Di Pesce At Giuseppe’s Italian Ristorante

Story and Photos by Julie Unger

Authentic, homemade Italian cooking is an art, and Giuseppe’s Italian Ristorante has been bringing its familiar meals to Wellington since 2007. The restaurant now has two locations, both offering the same delicious dishes that the community has enjoyed over the past decade.

Owner Joe Cooper chose Zuppa Di Pesce as the restaurant’s signature dish. “It’s our flagship entrée,” he explained. “It covers all of the seafood that we sell, and it’s an iconic Sicilian dish.”

Everything made at Giuseppe’s is fresh and made to order, Cooper said.

“We make everything to order,” he said. “It may take a few more minutes, but you know the old saying, everything worth waiting for is worthwhile waiting. Good things come to those who wait. That’s our motto.”

Zuppa Di Pesce at Giuseppe’s comes with jumbo shrimp, calamari, clams and mussels sautéed with garlic, basil and olive oil in a marinara wine sauce, served over linguine.

“It usually means fish soup,” Chef Joseph Marchese said. “It was a traditional dish back in the old days. People used to come into port — because Sicily was a port town — and basically, they would take all of the leftovers, throw it into a pot and make a soup out of it, and it became fish soup.”

This would be a typical meal in Sicily, but here in Wellington, Giuseppe’s does things a little differently, while keeping the authentic flair.

The meal is one of the restaurant’s most popular dishes, Marchese said, and should be one of the signature dishes at any good Italian restaurant. “The seafood combination just tastes good,” he said, pointing out that other pastas besides linguine can be used.

Other entrée favorites include Pasta Giuseppe, Veal Saltimbocca, Chicken Margherita, Spaghetti alla Carbonara, Fettuccini alla Panna and Fettuccini Florentina.

“They’re all dishes I’ve made and added to our menu,” Marchese said. “Many of them are traditional, and some of them I’ve put my own little twist on.”

For example, when making Pasta Giuseppe, Marchese added ingredients together to find something that worked well.

“We have some traditional entrées. Zuppa Di Pesce is very traditional, and Veal Saltimbocca is very traditional,” he said.

For the most part, food at Giuseppe’s is traditional Italian, “how grandma used to make it.”

An example would be with the Chicken Parmigiana.

“I don’t use breadcrumbs,” Marchese said. “I use egg batter. For the most part, I try sticking to the traditional. I make all the tomato sauces, all the marinara sauces, here. Everything is made to order.”

If you order Fettuccini Alfredo, he’ll makes an individual batch of the sauce for the dish.

“I like to make people happy,” Marchese said. “I like to see their reaction when they taste something, and they have a smile on their face, and they enjoy the food they’re eating. It makes me happy to make them happy when it comes to food. A lot of my customers know me and want me to cook for them. They like the cooking, they like the atmosphere and they like the familiarity.”

Having a relationship with customers is important to Marchese, who has been a chef for more than 25 years. He was with the Forest Hill Blvd. location before it even became Giuseppe’s, starting in 2003. When the ownership changed, and the restaurant became Giuseppe’s, Marchese worked to revamp the menu and has been there ever since.

The diverse menu, featuring appetizers, salads, soups, pasta, baked pasta, Italian dishes, specialty dishes, chicken, veal, steak and seafood, as well as pizza, sandwiches and desserts, offers great food in a comfortable, cozy atmosphere.

If you can’t visit grandma’s for some homemade Italian cooking, you can always visit “Big Joe’s.”

Giuseppe’s Italian Ristorante is open seven days a week. The Wellington Town Square location, at 11924 W. Forest Hill Blvd., Suite 33, is open from 11 a.m. to 10 p.m. Monday through Saturday and from noon to 10 p.m. on Sundays. To reach the Town Square Giuseppe’s, call (561) 790-3780.

The Courtyard Shops location, at 13860 Wellington Trace, Suite 36, is open from noon to 9 p.m. Monday through Sunday. To reach the Courtyard Shops Giuseppe’s, call (561) 841-6488.

Giuseppe’s Italian Ristorante also offers delivery within Wellington, dine-in, take-out and even catering for events of all sizes.  For more information, visit www.giuseppesitalianristorante.com.

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