Montreal native Tony Bianco teamed up with executive chef Enzo Addario to create Hot Tomatoe, a traditional Italian bistro boasting a menu that brims with house-made, cooked-to-order pastas, flavorful meat dishes, and full- and light-bodied Italian wines. Their regional cuisine typically integrates up to seven essential ingredients—oil, garlic, basil, tomatoes, pasta, and olives—from which Snow White’s seven dwarves drew their names. In addition, the staff goes shopping for fresh ingredients three to four days a week to supplement both seasonal compositions and year-round dishes, which include veal parmigiana, filet mignon, and penne norma.
Fernanda's International Market, a treasure trove of rare ingredients and made-to-order gourmet sandwiches, bakes robust breads and fine pastries. Among a troop of hearty sandwiches, the Martorano ($8.99) stands out for its spicy temper and muscular blend of sopressata and cappacola meats. The Churchill ($8.99) loads its taste gun with Branston pickle relish and fights hunger pangs on ham-coated beaches, cheddar cheese fields, and hot mustard streets. Fernanda's also sells prepared food by the pound and hard-to-find international groceries like Thai lemon grass.
For two weekends every October, the sounds of laughter and German folk music echo across a field in Lake Worth. The American German Club's traditional Oktoberfest celebration, which sprawls across 10 acres under an open-air pavilion and a tent, has been going on for 40 years now and doesn't show any signs of stopping. Each day kicks off with the parade of flags and, sometimes, a ceremonial keg-tapping. Afterward, indoor and outdoor kitchens perpetually sizzle up authentic German bratwurst, leberkäse, and pastries. Meanwhile, bartenders pour four styles of Hofbräu Bier, as well as imported liquors and domestic brews. While vendors display traditional German crafts, the festival's stages erupt with folk-dancing, choral singing, and Bavarian tunes from two German groups, Heldensteiner Band and Die Lustigen Bayern.
As South Florida's home-brew supply depot, BX assists brew masters and novices alike in their fermenting endeavors. Brewing classes lecture lager lovers and ale admirers in the fundamentals of batch brewing, providing a run down of everything from ingredients and equipment to technique and bottling, and the beer experts will brew a batch on site so suds-savoring students can easily follow along. Classes can accommodate up to 30 people, increasing the chances that singles mingling around the wort cauldron may bump into their fated stout mate or start up a bromance with a fellow hops enthusiast. Both relationships can be explored further at the group-brewing session, held immediately after the class, where local home brewers and beer worshipers meet up to socialize and discuss all things grain related.
Equipped with in-depth product knowledge and bottles from all over the world, the consultants of PRP Wine International waltz into homes ready to answer nearly any question a novice oenophile may have. As they pour samples for small groups, they explain everything from the intricacies of flavor profiles and the correct pronunciation of “pinot noir” to the most dramatic way to throw a glass of red at a mortal enemy. After tastings, guests can select any of the wine varietals sampled, all of which are chosen by PRP consultants after thorough scrutiny.
microbrews to complement its Italian-American bistro-style menu. Brewmaster Fran Andrewlevich—whose past work has won gold and silver medals at the Great American Beer Festival—whips up lagers, pilsners, and seasonal beers right onsite. In the open kitchen, chefs feed flatbread bruschetta and hand-stretched pizza dough to a hungry brick oven, and craft ranch burgers filled with Angus beef, bacon, monterey jack cheese, and dreams of running away to join the circus concession stand.