Newly Opened Rosie’s Pizza & Restaurant Brings A Long Family Legacy To Wellington

By Fiona Slusarev

Pizza and classic Italian food are more than a business model for Anthony Vultaggio and Catherine “Cat” Vultaggio. The brother and sister duo, along with Anthony’s wife Lily, came together to build on their family legacy by opening Rosie’s Pizza & Restaurant in Wellington’s Courtyard Shops.

Named after Anthony and Lily’s 12-month-old daughter, Rosie’s is writing a new chapter in the family history book. This legacy began in the 1970s when Anthony and Cat’s parents immigrated to the United States from Sicily. They opened Augy’s Restaurant and Pizza in 1977, which became a beloved institution in Boca Raton. Anthony and Cat grew up at Augy’s.

“My mom and dad brought me to the restaurant when I was like a week old, and they put me on the table and worked,” Anthony said. “When I was a kid, we used to sleep on pizza boxes — all my cousins, that’s how we all grew up.”

The Vultaggio family sold Augy’s in 2006, with Anthony and Cat purchasing it back in 2009. In 2017, the siblings sold Augy’s again so Anthony could pursue a career in law. Soon realizing that he missed the restaurant industry, Anthony partnered with Cat to buy Mamma Mia’s on the Beach in Lake Worth Beach, which won best pizza in Palm Beach County in 2025.

“The truth is, I missed [the industry] a lot,” Anthony recalled.

Anthony and Cat aren’t the only ones bringing their Augy’s history to Rosie’s. The two head chefs used to work at Augy’s too, cooking with the Vultaggio family for more than 20 years. Every day, they make the drive up from Boca Raton to serve the customers at Rosie’s.

Walking into Rosie’s, patrons are enveloped into a light and airy space with the comforting scents of melted cheese and tomato sauce in the air. The green and beige palette creates an approachable atmosphere that is refreshing and relaxing. A family photo collage wall harkens back to the Augy’s days. Choice of outdoor and indoor seating provides ample space for a quick lunch bite or a leisurely dinner.

“Our atmosphere here is, we’re not fine dining, but we want to be elevated. If you come in, you can bring the kids, but you can also just do a great date night here,” Anthony explained.

One thing that sets Rosie’s apart from other Italian restaurants is the dough fermentation process that creates the light, yet crunchy crust. They use a pre-ferment, followed by a 72-hour cold ferment to achieve a classic New York-style crust.

Anthony prides himself on only getting the freshest, premium ingredients for Rosie’s. Only the best cheeses and oils are used, and each dish’s flavor profile is thoughtfully constructed. However, they don’t want customers to break the bank to get quality food.

“We want to be the convenient spot, but we don’t want you to come here just out of convenience,” he said. “We want you to come here because you like it.”

Best selling items include the Rigatoni Vodka Pasta and the Truffle Pasta. The Margarita Pizza is a favorite as well. Rosie’s also offers a wide variety of seafood options, with fresh fish each day. The pizza is great for takeout anytime, and Anthony recommends opting for a fish dish if you have time to dine in. His personal favorite is the Snapper Francese.

After years in the restaurant industry, Anthony has developed his own philosophy for perfecting recipes.

“When I’m developing my own recipes and we curate things, we work with the end in mind,” he explained. “Everything we do, we say, ‘This is what we want to accomplish on this recipe. How do we get there?’”

So far, business has been booming at Rosie’s. Since the restaurant’s Feb. 14 opening, it has been all-hands-on-deck to serve the Wellington community. Patrons have been very welcoming, and all the staff members at Rosie’s are extremely grateful.

“We love Wellington. We’re so lucky. We love the people,” Anthony said.

Working with family might not be easy for some, but for Anthony and Cat, it’s natural. There aren’t arguments because they share the same goal for Rosie’s and understand each other’s strengths and weaknesses. Anthony focuses on recipes and menu selections, while Cat focuses on administration and organization of the business.

“When you work with family — some people say it’s hard — but it’s easy because we share the same vision, and we know when to give and when not to give,” Anthony said.

The Vultaggios’ goal for Rosie’s is simple: for people to leave satisfied.

“I want them to feel that it was worth it, and that they enjoyed it,” Anthony said.

With fresh ingredients, chefs with more than two decades of experience and a rich family history of creating delicious Italian dishes, it’s easy to see how they are already achieving this ambition.

Rosie’s Pizza & Restaurant is located in the Courtyard Shops at 13860 Wellington Trace, Suite 41, in Wellington. For more information, call (561) 888-6223 or visit www.rosiespizzafl.com.

Cooper’s Hawk Brings Popular Restaurant And Winery Concept To Wellington

 By Mike May

Cooper’s Hawk Winery & Restaurant made its long-awaited opening in Wellington in December, and it is proving to be so popular that it’s often a challenge to get a reservation.

To say that business has been steady since its opening would be an understatement. “We have been busy every single day since we first opened in early December,” senior restaurant manager Adam Mejia said. “It really gets busy late in the afternoon until closing.”

The restaurant opens at 11 a.m. for lunch on weekdays, and 10 a.m. for brunch on weekends, remaining open until 9 p.m. most days, but 10 p.m. on Fridays and Saturdays.

According to Mejia, reservations are recommended after 4:30 p.m., but the best time to just walk into the restaurant without a reservation is between 1:30 p.m. and 2 p.m. When you arrive at the restaurant, there is seating for roughly 280 people. You can sit in a booth, at a table or at the bar. There is seating outside, too.

In all, there are 73 Cooper’s Hawk Winery & Restaurant locations throughout the United States, two of which are now located in Palm Beach County — with Wellington adding to the popular location in Palm Beach Gardens. The Cooper’s Hawk concept pairs wonderful wine choices with a wide array of dining favorites and seasonal specialties.

The restaurant’s menu is filled with enough choices for a month’s worth of daily visits. The menu includes two soups, two surf and turf options (both served with oven-roasted vegetables and Mary’s potatoes), three appetizer salads, four chopped salads, four chicken dishes, five steaks and chops, five seafood entrees, seven burgers and sandwiches, eight house-made desserts, 10 pasta and risotto options, 10 lunch-sized entrees (served between 11 a.m. and 3:30 p.m.), 10 signature sides and 11 appetizers.

Since it is a family restaurant, Cooper’s Hawk also has a kids’ menu with 10 items. For those who are calorie-conscious eaters, there are nine items listed under the heading Life Balance, which means each menu item is between 300 and 700 calories. Those menu items are designed to accommodate guests who are looking to enjoy mindful portions when dining out. Meanwhile, on Saturdays and Sundays from 10 a.m. until 2 p.m., there are nine items under the category of “Brunch & Bubbles.”

According to Mejia, you can’t go wrong with any selection from the menu.

“I have eaten everything on the menu,” he said. “It’s all delicious. Some of the most popular items include the Red Wine Braised Short Ribs, Crispy Brussels Sprouts, the Spaghetti & House-Made Meatballs and the Cooper’s Hawk Chocolate Cake. The chocolate cake is out of this world.”

New items appear on the menu every two months. According to Mejia, some of the new items on the March menu will include Grilled Snapper, Barbecue Steak Tacos and Ginger Spice Carrot Cake.

Every item on the menu is specially prepared for guests. “We are a scratch kitchen here at Cooper’s Hawk,” Mejia explained.

After you order your food, it shouldn’t take long for it to arrive at your table.

“Our goal is no longer than 20 minutes for an entrée, and 15 minutes for an appetizer,” Mejia said.

In addition to a wide array of delicious food selections and wines in the dining room, there is a wine bar on the premises that offers wine tasting opportunities throughout the day. There are two types of wine tasting experiences. One is the Traditional Experience for $12, and the second is the Lux Experience, for $17.

“The wine tasting experience is first-come, first-served,” said Mejia, adding that the Lux version is more popular. “The Lux Experience may be more expensive, but it offers a higher quality of wine.”

To add appeal to a visit to any Cooper’s Hawk location, customers are encouraged to join the Wine Club with three levels of membership.

Wine Club memberships range from $19.99 to $69.49 a month, depending upon how many bottles of wine you get each a month, along with a host of other benefits that also come along with membership. All the wine is privately labeled under the Cooper’s Hawk label. Another perk of Wine Club membership is a complimentary wine tasting experience every month for you and a guest. To add convenience to the experience, Cooper’s Hawk has four open parking spaces at the front of the restaurant marked Wine Club Pick-Up.

The wine bar experience — which usually lasts about 30 minutes — is always busy, and customers have a great time. At the wine bar, the wine is dispersed in 1.5-ounce portions, just enough to tantalize your taste buds.

“We came here for red wine, which is good for the heart,” patron Nikki Bankston said. “It’s very good. I like the almond chocolate wine.”

“The wine bar is a good opportunity for fellowship with friends and co-workers,” Dylita Maharaj added.

If you are searching for a venue for a special birthday or anniversary celebration, Cooper’s Hawk may have what you need. “We have a private dining room which has room for 48 people,” Mejia noted.

Cooper’s Hawk Winery & Restaurant located in the Lotis development at 1387 S. State Road 7 in Wellington. To learn more, call (561) 922-9463 or visit www.chwinery.com/locations/wellington-fl.

Find Unique International Treats At Euroland On SR 7

Story by Denis Eirikis  |  Photos by Shannon Anastasio

Euroland, a boutique supermarket featuring a wide variety of European delights, has arrived on State Road 7 in Royal Palm Beach. The hard-to-find items on display at the store is a boon for food lovers from across the region.

With successful stores in Deerfield Beach and Hollywood, Euroland is a foodie paradise, offering not only a wide selection of European groceries from dozens of countries, but the new store in the western communities also features a crêpe bar, hot and cold buffets, a bakery/coffee bar and an attractive sit-down dining area with a garden feel.

The store is open for business seven days a week, even during its current “soft” opening, the period during which dozens of new local employees are being trained by experienced employees from the other stores.

There will be an official grand opening in the future. After that, Euroland plans regular international food festivals, including live music, where treats from a particular country are featured monthly.

The store itself is fairly large. You can find unique seafoods from smelt to sturgeon, and specialty cheeses from an array of nations. Want an Eastern European lunch? Try the hot borscht at the soup bar.

Euroland Marketing Manager Yulia Kovalchuk said that the location is the perfect place for the brand’s expansion into Palm Beach County.

“It has a unique combination of a strong, family-oriented atmosphere, active growth and cultural diversity,” Kovalchuk explained. “There are people who value quality food, traditions and comforting, homestyle flavors — while also being open to discovering something new.”

Also, people from this area were already traveling to the stores in Broward.

“It’s important for us to be closer to our guests. We had already noticed how many people were traveling to our stores in Hollywood and Deerfield Beach, and it became clear: this community needed its own Euroland — closer, more convenient and truly like home.”

Ginette McDonough, an artist from The Acreage, describes herself as a “Cajun foodie.”

“I’m originally from Louisiana, but we moved here about 13 years ago,” she said. “I’m hoping that a lot of people will love Euroland’s food, and they’ll be here for a long time because it’s always nice to have places and options available from other cultures.”

Longtime area residents Prudy and Anthony Endler were impressed.

“The variety of fresh and ready-to-go foods is amazing,” Prudy said. “The bakery looks gourmet. I think local party planners ought to check this place out.”

“Even though I’ve been around, there are so many foods here that I have never seen before,” Anthony added.

It’s all the variety that excites Stephen Trainer, a manager at Euroland.

“I love working in this international market full of foods that even I had never seen before my hiring and extensive training,” Trainer said, adding that his time in the military opened up an entire new universe of experiences and foods.

Euroland does attract the wider foodie community.

“We see many families here, many residents with European roots, and many people who simply love good food and a warm atmosphere,” Kovalchuk said.

Lana Levrant had just finished a late lunch from the buffet with a friend.

“Finally, an owner who knows how to stock a variety of popular foods that are hard to find,” she said. “With the senior discounts and 50 percent happy hours, it’s more affordable to eat here than at home. Plus, I like the quality.”

At the yet-to-be-announced grand opening, the company said guests can expect special promotions, giveaways, prizes, tastings, live music, entertainment and more.

The regular “Yummy Fests” — cultural and food events dedicated to different European countries — will feature national dishes, music, décor and activities.

“Our goal is for Euroland to be more than a place to shop,” Kovalchuk said. “We want it to be a living cultural and culinary space — somewhere people come not only for food, but for experiences, emotions and the feeling of a small journey across Europe, without the plane ticket.”

Euroland Royal Palm Beach is located at 511 N. State Road 7 in the Commons at Royal Palm. For more information, visit www.marsfl.com/euroland.

Enjoy Top-Notch South American Specialties At Rancho Argentino

By Mike May

If you enjoy steak, chicken, seafood and/or pizza, make plans to visit Rancho Argentino Pizzeria & Grill, located on South Shore Blvd., just north of Pierson Road.

The roots of Rancho Argentino can be traced to South America. All the steaks served at the restaurant are delivered on a regular basis from Argentina, from cows that have grazed on the Pampas, Argentina’s fertile, treeless lowlands.

It’s no accident that the restaurant opened in October 2024 in Wellington, which annually attracts a large number of Argentinians, who spend the North American winter living and working in Wellington’s ever-expanding global equestrian industry. During the winter equestrian season, a number of polo players, dressage riders and show jumpers — and their dedicated crew members — dine at Rancho Argentino.

Since day one, business has been steady and strong, especially during Wellington’s winter equestrian season.

Everything at Rancho Argentino is about the horses. When you walk in, you’ll notice how the restaurant has a distinct and intentional equestrian flair to its décor. Perhaps the most obvious sign is that all seven television sets on the premises are showing coverage of polo, jumping or dressage events.

The goal is to provide food that tantalizes your taste buds, along with exemplary service, all at an acceptable price point.

“Our food is delicious,” said Karina, the restaurant’s manager. “Our menu items are not cheap, and not expensive. They are fairly priced.”

When you review the menu, the key main courses are the steaks and pizzas. The most popular steak is the Entraña (skirt steak), which is best served medium.

“It’s best to have your steak cooked medium, with a little bit of pink, which is what we prefer back in Argentina,” Karina explained.

The most popular pizza is the Fugazzeta, an Argentinian-style pizza covered in grilled onions and cheese, and flavored with olive oil, oregano, salt and pepper. There are also several salads on the menu. The two most popular are the Pony Palm, which features hearts of palm, grilled corn, cherry tomatoes, onions and beets in the restaurant’s signature pink dressing, and the Eventing, which has prosciutto, shaved parmigiano, arugula, garlic, olive oil, salt and pepper.

If you prefer a burger, all four choices on the menu are delightful and delicious. They are the Cachilo (with cheese, lettuce and tomato); the Blade (with blue cheese and sun-dried tomato); the Huaso (a veggie burger with lettuce and tomato); and the Tommy (with a sunny side fried egg, lettuce and tomato). Each are served with French fries.

If you prefer chicken or seafood, Rancho Argentino has some wonderful selections. A great chicken choice is the Pechuga de Pollo Napolitana, mouth-watering grilled chicken served with fresh tomato, mozzarella cheese, garlic and oregano. As for seafood, you would be well advised to try the Shrimps & Tallarines, which is homemade pasta with sautéed shrimp, tomato, garlic, fresh basil and extra virgin oil. Another brilliant seafood dish is the popular Herb Butter Salmon, which is grilled and served with grilled vegetables.

Among the main courses with true South American flavor is the Vacio, a classic Argentinian flank steak, again best served medium. It’s served with fries, grilled vegetables, a salad or mashed potatoes.

If you would like some wine with your meal at Rancho Argentino, there’s a variety from Argentina, as you would expect, but also wines available from California, France, Italy, Spain and New Zealand. All seven Malbec varietals on the menu come from Argentina.

Be sure to end your meal with something sweet. There are a number of dessert choices, with three of the favorites being Flan, Tiramisu and Marquise Chocolate Mousse. Finally, no dining experience would be complete without some coffee — perhaps a latte, espresso, cortadito, Americano, cappuccino or café con leche.

Along with horses, Rancho Argentino loves the local dog population. When you arrive, your dog can sit alongside you, assuming you sit outside under the canopy. Outside the restaurant, there are bowls of drinking water for visiting pups, along with two items on the Dog Menu for your canine companion — Pechugo De Pollo (chicken breast) and Churrasco (steak), both of which are served with rice. Dog beds are provided so canines can rest comfortably at the feet of their companions.

While horses are not invited in person, horse lovers can stop by to purchase a healthy horse snack by walking in and order a Horse Bucket filled with a combination of carrots, apples and oranges.

“It’s a nice touch. We love animals, especially dogs and horses,” said Karina, an animal lover herself.

When not watching equestrian competition, the clientele at Rancho Argentino also love soccer. And this coming summer, local soccer fans will be visiting to watch broadcasts of the World Cup soccer games, especially the matches involving Argentina and its star player Lionel Messi.

“We plan to show all the World Cup soccer games on our TVs,” Karina said. “Everybody is welcome to come dine and watch the games next June and July.”

Rancho Argentino Pizzeria & Grill, located at 13501 South Shore Blvd., is open seven days a week for lunch and dinner. For more information, visit www.ranchoargentinowellington.com or call (561) 602-0166.

Enjoy Fine Wine,  Cigars And More At The Cellar At Palm Beach Polo

Story by Mike May  |  Photos by Frank Koester

Since opening earlier this year, the Cellar at Palm Beach Polo, located at 11630 Polo Club Road, has become one of the focal points of Wellington’s social scene throughout the year, and especially during the upcoming winter equestrian season.

The Cellar at Palm Beach Polo is open to the general public, but it does have wine memberships, social memberships and a separate BAMF Cigar membership for sale.

The wine bar itself is associated with the locally based Cugini Winery (www.cuginiwinery.com). Overall, the wine bar is an incredible and unique venue that overlooks the old Palm Beach Polo golf course.

The Cellar at Palm Beach Polo, a division of Cugini Winery, is owned by Jennifer Picciolo, along with Bob Reyers and Ismael Olivan, who is the owner of BAMF Cigars. There are 15,000 BAMF cigars housed on the premises in a humidor.

The concept of building the Cellar at Palm Beach Polo was a dream that eventually became a reality. “The vision came together in January 2025,” Picciolo said.

There was no need to start from scratch to design and construct the venue. Instead, an existing building on the property was renovated.

The existing golf cart storage barn at the old Palm Beach Polo golf course was converted into what it is now — a unique social destination in Wellington.

Without a doubt, the popularity of the Cellar at Palm Beach Polo will grow as a destination on the social calendar for many residents of Wellington. During the upcoming winter season, the goal is for it to be a popular venue to unwind, relax and mingle with friends, family members, equestrians and business associates.

“We have had all areas of the equestrian community show their support,” Picciolo said.

Open daily from noon to 10 p.m., it’s a great place to visit to enjoy wine by the glass or the bottle, order an agave wine-based cocktail called Sipz, consume one of many ready-to-drink cocktails, order a cold beer on tap, or drink a delicious cup of coffee, espresso or latte.

At the Cellar at Palm Beach Polo, there’s a beautiful antique bar, a humidor that holds thousands of BAMF cigars, a speak-easy-style cigar lounge and an event space with a dance floor. And, of course, if you are a member, you will get a 25 percent discount on purchases, depending on your category of membership.

According to Picciolo, the Cellar at Palm Beach Polo is a spacious facility for a large gathering of visitors.

“The venue space can house anywhere from 30 to 125 people in the pub and cigar lounge,” she said. “We have events such as parties, anniversaries, corporate conferences and weddings.”

When it comes to food served at the Cellar at Palm Beach Polo, there are several options.

“We offer complimentary pub snack mix,” Picciolo said. “Food is available from neighboring restaurants and mobile places to drop off.”

Once the doors open every day at the Cellar at Palm Beach Polo, there’s a great chance that a good time will be had by all who walk through the door.

“We are looking forward to a busy season,” Picciolo said. “We look forward to seeing you all real soon!”

The Cellar at Palm Beach Polo is located at 11630 Polo Club Road in Wellington. To learn more, find them on Facebook. Learn more about Cugini Winery at www.cuginiwinery.com.

Enjoy Steam-And-Eat Seafood Pots At Topsail Steamer

As seen on the TV show Shark Tank, Topsail Steamer has arrived in the Palm Beaches, with a new location on Southern Blvd. featuring its signature steam-and-eat seafood pots.

Topsail Steamer
11929 Southern Blvd., Suite 7, Royal Palm Beach, FL 33411
(561) 560-7353  |  www.topsailsteamer.com

When it comes to making plans to eat, some people like to buy their groceries and prepare meals at home. Others like to order and have the food delivered. And, of course, some people prefer visiting their favorite restaurant. Now, there’s another option available locally.

In many respects, Topsail Steamer is a unique compromise between cooking at home and dining at a restaurant. Expanding across the county, Topsail Steamer specializes in seafood steam pots and now has a location on Southern Blvd. in Royal Palm Beach.

When you purchase your meal from Topsail Steamer, you will pick up your order, which will have been prepared with everything you need, including the bucket you cook your meal in, prepared and ready for you to steam at home.

The roots of Topsail Steamer can be traced to North Carolina’s Topsail Island.

In 2017, Danielle Mahon left her corporate career and started her company to share the joy of steamed seafood feasts that she experienced “down the shore” as a child. Her big break took place on a television show that turned her concept into a national sensation.

“We appeared on Shark Tank in October 2024,” Mahon recalled. “It has been an incredible experience leading up to and after the airing of our episode. I accepted a deal with Todd Graves of Raising Cane’s and [investor] Lori Greiner. Since the airing of our episode, we have seen a significant increase in both our in-store sales and franchise interest. It was a once-in-a-lifetime opportunity for a small business like ours that I am incredibly grateful for!”

Topsail Steamer has quickly become a staple meal for so many families in Palm Beach County, with some customers driving from Fort Lauderdale to enjoy. The husband-and-wife local ownership team of Kate and Kyle McGoff opened Topsail Steamer to encourage families and loved ones to gather around the table.

“With messy seafood hands, you can’t be on your phones, and it’s the best way to guarantee an amazing meal and an even better time,” Kate McGoff said.

This new type of dining is quickly becoming popular with area residents, and business has remained strong since Topsail Steamer opened its doors on the Saturday of Labor Day weekend.

The local spot is now one of two Topsail Steamer locations in Florida, joining one on Anna Maria Island near Bradenton on the Gulf Coast.

Topsail Steamer is currently open seven hours a day, from noon to 7 p.m., seven days a week. There are discussions to extend the hours on weekends to meet expected demand.

If you like seafood, then you’ll love what’s on the menu at Topsail Steamer — shrimp, lobster, oysters, snow crabs, littleneck clams, scallops and more.

According to McGoffs, the menu is filled with a wide variety of tasty and delicious entrees with unique names, signifying what’s in your steamer bucket. It ranges from “The Low Country Shrimp” featuring peel-and-eat shrimp and andouille sausage, to “The Shark Bite” featuring, well, just about everything on the menu.

Aside from the menu, each of the steamer dishes also includes a base of sweet corn, red bliss potatoes, cocktail sauce, butter and paper for the table. You’ll also get to choose your seasoning, from a classic seafood to a spicier Cajun.

“If you like seafood, there’s something on the menu for everyone,” Kyle McGoff said.

The ordering process is simple and straightforward.

“You can call ahead, walk in the door or place your order online. You can even place the order a week in advance, requesting the food be ready for pickup at a specific time on a specific day,” Kate McGoff said. “Then, it’s simply a matter of taking it home, steaming it and eating it.”

The steaming process can take anywhere from 30 to 50 minutes, depending on your stove top. Topsail Steamer has extras to make for an even better experience, including jalapeño cheddar and classic cornbread, made by local baker Graham Randall of Papa G’s Country Kitchen. The cornbread comes ready to eat.

There are three standard steamer sizes. The entrees can be for two to three people, four to five people, or a party pot that can serve 20-plus. The party pots require some additional cooking accessories, available from Topsail Steamer. There’s also an array of build-your-own options.

Naturally, any meal is not complete without dessert. Topsail Steamer sells lemon blueberry and key lime pies, also made by Randall.

Topsail Steamer is located at 11929 Southern Blvd., Suite 7, in Royal Palm Beach. To order ahead, call (561) 560-7353 or visit www.topsailsteamer.com.

Chef Joshua Crane Serves Up Culinary Success At Wellington Bay

By Jaime Joshi Elder

From a world-class education at Le Cordon Bleu to working in Michelin-starred restaurants, Chef Joshua Crane of luxury senior living community Wellington Bay is one of Wellington’s best kept secrets, and this month, he will be showcasing his talents at the Liberty Senior Living Top Chef grand finale in Charlotte, North Carolina.

Five top chefs will compete for the $5,000 grand prize and the Top Chef Trophy on Sept. 30, and the winning dishes will be added to independent living menus at 22 Liberty Senior Living communities across the southern United States.

Before arriving in South Florida, Crane honed his craft at some of the country’s most acclaimed dining establishments, from Delicias in Rancho Santa Fe, California, to a number of high-profile restaurants in New York City, including a stint serving as an executive chef for renowned French American chef Daniel Boulud’s Dinex Group and overseeing the commissary kitchen of Épicerie Boulud.

Crane also served as the corporate executive chef for iconic Manhattan venues like Gotham Hall and the Ziegfeld Ballroom, where he managed events for up to 1,300 guests.

“My foundation is based on classic cuisines from around the world, but with a modern approach,” Crane explained. “The secret for events such as this is being very organized, building a great team and staying calm under pressure.”

Armed with ice water in his veins, a meticulous mise-en-place and a calm, cool and collected demeanor, Crane headed into the Wellington Bay round of the Top Chef competition against chefs from the Carlisle Palm Beach in Lantana.

“The sense of community it creates across residents, staff and chefs is one of the most rewarding aspects of the event,” said Bobby Senter, regional culinary director for Liberty Senior Living. “Chef Joshua Crane wowed everyone with his exceptional flavors and stunning plate presentation.”

For his three-course menu, Crane crafted dishes that emphasized classic comfort, elevated with modern flair and deft technique.

The meal began with a duo of miso-braised short rib and edamame pot stickers, followed by a lobster-stuffed sole roulade with asparagus risotto.

He finished with a white chocolate panna cotta, garnished with honey caviar and passion fruit gelée — a dish that incorporated fresh, local Florida ingredients into a classic Italian dessert.

“His culinary talent is matched by his leadership. He is deeply committed to mentoring his team and helping them reach their full potential,” said Jay Mikosch, campus executive director at Wellington Bay. “Our residents take great pride in hosting private events, eager to share the exceptional dining experience that Chef Joshua Crane and his team consistently deliver.”

As Crane prepares for the grand finale, his strategy remains simple: focus on technique and stay true to his style.

“I do plan to incorporate and bring local flavors and culture from Florida with me,” he said. “I’ll showcase them in my own approach. I plan to make it fun!”

While he may be a well-kept secret to some, Chef Joshua Crane’s upcoming appearance on the national stage promises to put this culinary maestro — and Wellington’s vibrant food scene — in the national spotlight.

Learn more about Wellington Bay at www.wellingtonbayfl.com

Local Landmark Tree’s Wings & Ribs Celebrating 30 Years

By Shannon Anastasio

A community fixture since 1995, Tree’s Wings & Ribs in the Royal Plaza offers a tasty lunch or dinner in a relaxed, convenient atmosphere.

Tree’s Wings & Ribs
603 Royal Palm Beach Blvd., Royal Palm Beach, FL 33411
(561) 791-1535  |  www.treeswingsandribs.com

Now celebrating its 30th anniversary, Tree’s Wings & Ribs has long been a comfortable and convenient place for a great meal and good times.

Home of some of the best wings around, Tree’s Wings is a family establishment at heart, filled with locals in the seats and friendly service since 1995 — and since opening, more than 31 million wings have been sold.

This iconic local hotspot is also on the national radar for serving up its delicious chicken wings, which is impressive for a restaurant that avoids the chain and franchise tags. Nevertheless, Tree’s Wings & Ribs has been invited to participate in the prestigious National Buffalo Wing Festival several times, making the trip to Buffalo, New York, and returning home with accolades.

At the heart of the restaurant are its amazing wings, usually served up eight at a time with fries, but if you’re having a party, you can buy them by the hundred. There’s no shortage of flavors, with 23 sauces on the menu, from the sweet Honey Dip to the seriously hot Reaper’s Keeper.

Yet even if wings are not your thing, Tree’s has got you covered with a wide array of amazing dishes.

For appetizers, the Smoked Fish Dip, Jalapeño Poppers and Gator Bites are popular, as are the daily soup selections.

Tree’s signature “fall-off-the-bone” ribs are among the best in town, and the 100 percent Angus beef burgers always hit the spot, served up exactly as you like them. Not sure what you want? You can put together your own combo basket!

Meanwhile, the award-winning wings are usually served up with the extremely popular house dressing. Tree’s Wings is known for it, but exactly how to make it is a closely guarded secret recipe.

Tree’s Wings is also a great place to have a little extra fun, with bingo every Tuesday night, karaoke every Friday night and trivia every Saturday night.

Don’t want to leave your furry friend behind? The team welcomes well-behaved dogs to visit the covered outdoor seating area.

Meanwhile, if the tasty curly fries aren’t enough to get the kids through the door, and noise level is a concern, Tree’s has a unique layout with one portion of the restaurant set aside for a quieter experience. The lounge is family friendly and away from the special evening events, but it still has a full bar available to customers.

After setting foot inside, don’t forget to sign up for the free VIP program. All dine-in and takeout orders over $20 earn a chance to spin the wheel for great prizes. The VIP program is also the best way to keep up with special events and promotions. By spinning the wheel, you can win things from free appetizers to free drinks to 15 percent off.

The restaurant is open seven days a week from 11 a.m. to 10 p.m. The kitchen closes at 10 p.m., although during some events, such as karaoke night, the bar remains open later.

Delivery and takeout orders can be placed by telephone or on the web site. Tree’s Wings & Ribs is also available through Grubhub and DoorDash.

Tree’s Wings & Ribs is located at 603 Royal Palm Beach Blvd., just off Southern Blvd. in the Royal Plaza. For more info., or to place an order, call (561) 791-1535 or visit www.treeswingsandribs.com.

SoBol Debuts New Home For Healthy Bowls And Smoothies In Wellington

Enjoy açai bowls, smoothies and more at SoBol Wellington, which recently moved locations to open in the Wellington Marketplace shopping plaza.

SoBol Wellington 13889 Wellington Trace, Suite A8, Wellington, FL 33414 (561) 631-9900  |  www.mysobol.com/location/sobol-wellington

SoBol Wellington has been serving tasty and refreshing healthy snacks since 2019, recently moving into a new location in the Wellington Marketplace next door to Wellington Florist.

SoBol, a New York-based franchise, is a café that specializes in açai bowls, fruit smoothies, Belgian waffles and more. SoBol believes that eating healthy should not be a chore. That’s why they blend their açai fresh each day, produce homemade granola and top products with only the freshest fruits available.

A visit to SoBol Wellington is for people looking for a delicious, quick and affordable meal or treat.

“So many aspects of our Wellington community have been a natural fit for our menu,” franchise owner Suzanne Madison said. “The health-conscious community and the beautiful weather make for the perfect combination to serve up healthy, refreshing bowls and smoothies.”

The fruit used at SoBol is locally sourced when possible and prepared fresh daily to ensure high quality and a consistently fresh taste.

“We feel that our product truly does speak for itself. While there is some competition in the açai bowl and smoothie markets, our concentration on serving consistently fresh and flavorful products makes us stand out,” Madison said.

She noted that the store also aims to support other local businesses. “We have tried to explore options for stocking snacks and other retail goods from local vendors,” Madison added.

While açai bowls and smoothies are the most popular, other menu options feature pitaya, Spirulina, mango, coconut, chocolate cacao and green (which blends fruit with spinach and kale). If you’re not in the mood for a bowl or smoothie, try one of the Belgian waffles or egg bites.

“We are always looking for ideas and suggestions to expand our menu in ways that our community would appreciate,” Madison said. “Most recently, we have expanded with a healthy cacao bowl that is perfect for those looking for a healthy, delicious dessert. We’ve also chosen to keep some of our traditionally seasonal menu items, such as our pumpkin smoothie, available year-round after so many requests from customers.”

SoBol makes sure that its products are safe for everyone.

“Our location takes allergen safety very seriously,” Madison said. “As a parent of children with many food allergies, I personally know the anxiety that trying new foods can bring. In our location, we have a separate area to prep for any orders that warn of an allergy, and each employee goes through multiple training sessions reviewing our ingredients and how to properly prepare for customers with allergy concerns.”

SoBol’s freshness guarantee also helps in that regard. “All of our bowl blends are blended fresh each day, and for any customers with allergies to our standard bowl ingredients, we offer substitutions and blend them fresh to order in a separate area to avoid cross contamination,” Madison explained.

She enjoys being a part of the local Wellington community.

“We’ve made sure to engage with local events and fundraisers and have taken great care to make our store a welcoming environment for everyone,” Madison said. “We often have promotions for schools or ‘equestrian days,’ celebratory discounts for holidays and seasonal changes to our menu. We hope to offer something for everyone. We also are proud to be known as a ‘safe haven location’ for local students to hang out, meet friends, wait for parents and receive assistance if needed.”

In this way, SoBol customers frequently become friends through repeated visits to the store.

Madison is excited to be part of an expanding brand that is growing across the state.

“As a brand, we have already seen some successful expansion across Florida, with new locations in Miami, Tampa and most recently near the UCF [University of Central Florida] campus. We would love to see more expansion in Wellington and the surrounding areas, as we believe our product is worthy of more attention,” she said. “For us, success in this area is gaining status as a household name and go-to location for delicious açai bowls and smoothies across Wellington.”

SoBol Wellington is open daily from 8 a.m. to 8 p.m. in the Wellington Marketplace at 13889 Wellington Trace, Suite A8. Call (561) 631-9900 or visit www.mysobol.com/location/sobol-wellington for more information.

Master Beef Jerky: A Success Story Full Of Flavor

Story by Mike May  | Photos by Frank Koester

From his home in Wellington, Jeff Master has turned his personal love for jerky into a thriving business, building Master Beef Jerky into a growing brand with an array of tasty flavors available.

Many successful businesses start with humble beginnings, and that’s exactly how the story of Master Beef Jerky is now unfolding. Founded and fueled by Jeff Master’s passion, this Wellington-based brand is steadily carving out a spot in the beef jerky market — one that’s typically dominated by national giants.

After a decade in real estate, Master decided it was time for a change. In 2020, he launched Master Beef Jerky, turning a personal love for jerky into a thriving business.

“I was flipping houses, but the market slowed down, and I needed to make a change,” Master recalled. “So, I started making and selling beef jerky. I’ve always loved it.”

Today, Master Beef Jerky offers 12 unique flavors, including Original, Smoked Barbecue, Korean Barbecue, Western Teriyaki, Sweet & Spicy, Mango & Pineapple, Salted Honey, Dill Pickle, Carne Asada, Garlic Pepper, Black Pepper and Carolina Reaper. All the jerky is made from beef brisket — chosen for its bold flavor and tender bite.

“I started out making the jerky myself,” Master said. “But at a certain point, you have to choose between producing beef jerky or selling it. It’s difficult to do both effectively.”

Now, he relies on trusted partners and cattle farms, and the product might even be better than his original recipe.

Packaged in clear three-ounce bags, Master Beef Jerky is low in fat, contains no added MSG and most flavors are gluten free. The packaging includes a USDA manufacture seal and a stamped expiration date — typically good for up to a year.

The product line also includes four flavors of meat sticks — Original, Teriyaki, Honey BBQ and Mesquite BBQ. Each weighs 3.5 ounces and contains four sticks. He plans to offer more flavors soon.

Recently, Master expanded into a new market: pets. The brand introduced 1.5-ounce dog treats made of thin strips of 100 percent Angus beef. A portion of the proceeds support K9s for Warriors, the nation’s largest provider of service dogs to veterans.

Each day presents new challenges and opportunities for Master as he continues to run his business from his home in Wellington. “Every day is different, and we’re having a lot of fun building the brand,” he said. “We’re excited about our future and have set some huge goals.”

His weekly schedule reflects a hands-on approach. Mondays are for administration work and coordinating with the farm and the production team; Tuesdays and Thursdays are for building business relationships and restocking retail racks; Wednesdays are dedicated to enhancing the web site, marketing and social media; and Fridays are for prepping inventory and getting geared up for weekend events.

“I love what I do,” Master said. “I do miss the hustle of real estate investing, but building my jerky business keeps me moving and motivated.”

Though his distribution network is still local, his vision is big.

“There are more than 20 farmers’ markets between Miami and Melbourne, and we’re only present in just a few of them right now,” Master said. “In Palm Beach County, we’re at the Royal Palm Beach Green Market, Palm Beach Gardens, Wellington Lakeside, Hobe Sound and Swank Market in Loxahatchee Groves. We also attend major events, like the Garlic Fest, Bacon & Bourbon, Lagoon Fest, West Fest, Oyster Fest, Seafood Fest and the Stuart Air Show.”

You can even find Master Beef Jerky at select retail outlets and other locations, such as the Madison Green Country Club. “I think golf courses are a great place for our beef jerky. They sell it in the bar and the golf carts,” Master said.

While Master is all-in, he sees big potential for others to join the business part-time. “The beef jerky business is perfect for anyone looking to make some extra income — or someone tired of their current job who wants to do something fun and rewarding,” Master said.

To support his associates, Master has developed a free mobile app with everything needed to start and grow a beef jerky brand — tools, resources, contracts, sales strategies and step-by-step guidance. He also hosts a podcast and weekly Zoom calls to teach others how to succeed in the business of selling beef jerky.

Looking ahead, Jeff Master is focused on growth — but he never forgets where it all started. From humble beginnings to a growing brand, Master Beef Jerky is a local success story in the making.

Visit https://masterbeefjerky.com in order to learn more about Master Beef Jerky, or to place your order.