Birthdays, weddings, and other occasions become unforgettable events with the party-planning staff at JDC Entertainment. DJs and motivational dancers excite crowds and keep energy levels high. JDC Entertainment also rents out add-ons such as photo booths and LED dance floors, which instantly vaporize any party-crashing ghosts.
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.
Head chef Johnny Donza fills platters and tables alike with a menu of southern-Italian classics, as well as generations-old DiSalvo family recipes from Sicily. The lasagna classico lies smothered under a homemade meat sauce that mingles with mozzarella, ricotta, and parmesan cheeses ($9.90 lunch, $14.90 dinner), and the chicken piccata is sautéed in fresh lemon, butter, capers, chicken broth, and parsley after first being butterflied with protractor precision ($11.90 lunch, $16.90 dinner). A side order of DiSalvo's signature meatballs ($8.90 for three) in a tomato-basil sauce arrives family style so that children receive the same handful of sustenance as adults. Diners who love the taste of tradition indulge in DiSalvo's family recipes, including the Zio Tomaso's spitini, which fills lightly breaded beef filets with imported Auricchio provolone, onions, and parsley ($17.90, dinner only), as well as the white-wine-simmered Pasquale's anelli con salsiccia, composed of anelli pasta, sausage, garlic, onions, peas, and mushrooms ($16.90, dinner only). Pasta dishes for dinner allow a house salad to warm up the crowd, and all other entrees provide a choice of pasta in addition to a house salad and an affectionate embrace.
Unlike traditional skincare treatments that only provide a temporary fix, skincare at Nourishe works to nurture each person’s genetic makeup to help skin function at its optimal level. Each individually formulated treatment mimics the body’s natural DNA repair to help restore skin cells and achieve a more youthful look. For example, the Nourishe Elixi-lift, a nonsurgical face-lift, can stimulate the growth of natural collagen to help reduce wrinkles without surgery. Even their more basic facial services rely on botanically infused ingredients, using everything from chocolate to chamomile to satisfy the needs and midnight cravings of each client’s individual epidermis.
At Carmine's Original Ocean Grill & Sushi Bar, executive chef Alexander Sutherland's team whips up contemporary seafood and sushi dishes. In its waterfront-dining setting, patrons nibble on selections from the raw shellfish bar menu, choose from entrees such as miso-glazed sea bass and oven-roasted crispy duck, or savor robata grill dishes cooked in an authentic, ancient-style irori—a traditional Japanese charcoal-fired hearth. They also sip wine, sake, and creative cocktails such as the Asian pear martini.
A chalkboard behind the dining room’s bar lists La Stella’s refined Italian dishes, creating a dining experience the Sun Sentinel called "sophisticated, but not pretentious." After honing her culinary talents in Providence, Rhode Island, owner and head chef Jamie Barlow relocated to Boca Raton, bringing along her passion for Italian cuisine. To secure traditional Mediterranean flavors, she relies on imported mozzarella and Italian tuna as well as house-made sausages. The freshness of her cuisine stems from the quality produce and marbled proteins she covertly hauls off the podium at the county fair's blue-ribbon ceremonies.
Clean, black lines on the walls contrast with the white dining room, which uses floor-to-ceiling windows to keep the space welcoming and airy throughout the day. At night, track lighting helps to keep the room as well-lit as a tanning bed full of hand mirrors, and swooping strings of bulbs illuminate the covered seating outside.