Friday, December 19, 2008
From all of us at Rapoport's Restaurant Group
As the holiday's are almost here we truly hope that you and your family are enjoying a wonderful time with family and friends. If we can help you and your guests enjoy a lunch or dinner - or just a quick drink to celebrate - please let us know. All of our restaurant staff are in the holiday spirit to make you season just a little brighter and happier. Call us today and let us know how we can help you celebrate!
Bogart's Bar & Grille at Muvico Palace 20 in Boca Raton: (561)544-3044 or (561)544-4695
OPUS 5 at the Shops at Boca Center: (561)544-8000
Henry's at Addison Place in Delray: (561)638-1949
Clematis Social at 223 Clematis Street in West Palm Beach: (561)655-6520
Friday, December 12, 2008
While you are dining or just having a cocktail take care of that special someone with a Henry's gift certificate, which is now the best bargain in town. Buy $100 worth of certificates and you will receive $25 FREE - to use or give as a gift.
As the holiday season is upon us, please come by -- all of us here in the Henry's family wish you and your family a safe and happy holiday -- See you at Henry's!
Monday, December 8, 2008
12 tablespoons unsalted butter, melted
2 1/2 cups graham cracker crumbs
2 3/4 cups sugar
2 pounds cream cheese, at room temperature
1/4 cup sour cream
1 15-ounce can pure pumpkin
6 large eggs, at room temperature, lightly beaten
1 tablespoon vanilla extract
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 cups sweetened whipped cream
1/3 cup toasted pecans, roughly chopped
Position a rack in the center of the oven and preheat to 325 degrees Fahrenheit.
Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.
Bring a medium pot of water to a boil. Meanwhile, beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined. Pour into the cooled crust.
Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.
Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans.
Wednesday, December 3, 2008
Your Loving Staff of Bogart’s Bar and Grille
Friday, November 21, 2008
Friday, November 14, 2008
Leave the dishes and the mess of Thanksgiving to us while you devote your time and energy into savoring the food and company at Bogart’s this year. With the traditional meal planned, all are sure to leave stuffed and ready for a nap!
Thanksgiving Dinner - $24.95
Choice of Chop Salad, Caesar Salad, Butternut Squash Bisque or Split Pea Soup
Mashed Sweet Potatoes
Choice of Desserts:
Pumpkin Cheese Cake or Pecan Pie
Call 561-395-4695 for Reservations
Tuesday, November 11, 2008
Since last year our immediate family has grown. Freddie Ortiz is the new executive chef, and he has 3 great sous chefs working with him this season. We have expanded the menu, adding more appetizers and small plate offerings. And of course we still offer Henry’s favorite dishes, like chicken pot pie, short ribs and chicken milano.
Scott, Blaine and Amy will be your hosts for the party. Troy, Marni and Eric are still mixing your favorite martinis and we have many new faces to guide you through your dining experience too.
The patio has been enlarged! New umbrellas will be added so for the first time you will be able to have lunch outside. In the evening soft music and the great ambiance will make the patio the best place to enjoy a great meal and bottle of Burt’s Cuvee.
Remember we accept reservations for party sizes of 2-10. Give us a call at 561-638-1949 to make your reservations.
Welcome back !
Friday, November 7, 2008
As we head into the weekend already you can feel the stirrings of excitement for the holiday season. With all the action planned for these up coming weeks you can actually notice an extra bounce in everyone’s step and a special twinkle in their eyes. With the pre-sale of tickets for the new James Bond movie, Quantum of Solace, which is filling with action fanatics accompanied with the long awaited production of best selling, Twilight, which is drawing the curious from all ages and walks of life, this place is sure to be abuzz with activity.
Leave the dishes and the mess of Thanksgiving to us while you devote your time and energy into savoring the food and company at Bogart’s this year. With the traditional meal planned, all are sure to leave stuffed and ready for a nap!
Thanksgiving Dinner - $24.95
Chop Salad, Caesar Salad, Butternut Squash Bisque or Split Pea Soup
Mashed Sweet Potatoes
Sage Gravy & Cranberry Relish
Pumpkin Cheese Cake or Pecan Pie
Call 561-395-4695 for Reservations
Thursday, September 25, 2008
Burt Rapoport (owner of Rapoport’s Restaurant Group) and JKG Group were honored at Greater Boca Raton Chamber of Commerce’s 2008 Industry Appreciation Awards Luncheon
BOCA RATON, FL (September 19, 2008) – On Thursday, September 18th, the Greater Boca Raton Chamber of Commerce (GBRCC) held its Industry Appreciation Awards Luncheon for the first time at the world renowned Boca Raton Resort & Club. Over 450 business people attended the prestigious luncheon to witness Burt Rapoport (owner of Rapoport’s Restaurant Group) receive the 2008 Business Leader of the Year Award and JKG Group take home the 2008 Business of the Year Award. Industry Sponsors were the Office Depot Foundation, Town Center at Boca Raton, and Woolbright Development.
Burt Rapoport, a notable restaurateur, has spent the last 25 years creating memorable Palm Beach County restaurants. He is dedicated to providing high-quality gourmet cuisine, a warm and welcoming ambiance, and truly attentive service, at all of his restaurants, some of which include Bogart's Bar & Grille, Henry's and Opus 5.Throughout his career, he has generously contributed to a multitude of charitable causes.
JKG Group has since opening its doors in 1984, grown from a small commercial printer into a sophisticated Marketing and Corporate Communications Company. JKG has received numerous accolades and awards for its corporate philanthropy and have been recognized by a large number of organizations for their donations of printing services and other charitable work. Bob Gittlin, President of JKG Group, accepted the award on behalf of the company.
The next major event for the Greater Boca Raton Chamber of Commerce will be the Masquerade-themed 56th Annual Black Tie Gala to be held on Saturday, October 18th at the Boca Raton Resort & Club’s Great Hall (501 E Camino Real, Boca Raton). Cocktail hour commences at 6:00pm and Dinner at 7:00pm. In addition to thanking outgoing Chair Sam Hosn, welcoming incoming Chair Al Petrangeli, the event will also honor Keith O’Donnell with the 2008 M. J. “Mike” Arts Award of Excellence. Tickets are $1,950 for corporate tables of 10, or $195 per person and must be purchased in advance online at www.bocaratonchamber.com (events calendar).
About the GBRCC: As the largest Chamber in Palm Beach County, the membership is presently composed of more than 1,700 companies representing over 35,000 employees in eastern, central, and western Boca Raton and beyond. Since 1952, the GBRCC has been enabling the community’s business people to thrive by providing opportunities for leadership, networking, innovative business programs, education, and giving back to the community.
Tuesday, September 9, 2008
Bogart’s Bar & Grille to Host Sideways Dinner and Movie Charity Event Featuring Famed Chef
Proceeds to Benefit Jimmy Mancbach Memorial Scholarship Foundation
Boca Raton, FL – September 29, 2008 – Bogart’s Bar & Grille will be hosting a Sideways dinner and movie event to benefit the Jimmy Mancbach Memorial Scholarship Foundation on Thursday, October 16, 2008 at 7 p.m. The scholarship honors Jimmy Mancbach’s dream of creating a scholarship for up-and-coming fine wine professionals.
The Oscar award-winning movie Sideways was filmed in California’s wine country, where famed chef, Frank Ostini, the special guest of the event, is the proprietor of the Hitching Post Restaurant, which was featured in Sideways, and winemaker of Hartley Ostini Vineyards. The dinner will feature the authentic Hitching Post menu and wines from the Sideways region, including Loring, Au Bon Climat, Hartley Ostini and others.
“We really wanted to honor Jimmy’s dream and felt that it was important to tie in pieces of the California wine area that he spent so much time at. It is an honor to have Frank Ostini joining us for this event and we hope to raise a significant amount of money to benefit the Foundation,” stated Burt Rapoport, owner of Bogart’s Bar & Grille.
Individual ticket donations for the event are priced at $195 and $1,200 for a table of eight. All donations will be endowed to the scholarship and dinner includes hors de oeuvres, a three-course meal with paired wines, a Premier movie ticket, valet parking, popcorn and gratuities. Availability for the event is limited and the attire is casual chic.
Before passing away, Jimmy expressed his wish to provide a rare opportunity for young wine enthusiasts to work with some of America’s greatest winemakers. The annual recipients of the scholarship travel to specially selected wineries during harvest, where they work with some of the most talented and celebrated winemakers and viticulturists in the wine industry. This year, the foundation sent out three recipients and Southern Wine & Spirits matched the necessary funds to enable these scholarships.
For additional information and to purchase tickets, please contact Francine Van Auken at 561.395.7682 or Francine@rapoportsrg.com. To find out more about the Jimmy Mancbach Scholarship, please visit: http://www.jimmymancbachscholarship.com/.
Special offer to all attendees: the opportunity to purchase specially created (Jimmy) magnums by award-winning winemaker Tony Soter of Soter Vineyards and Etude Vineyards in honor of his dear friend Jimmy Mancbach - all proceeds to go to the Jimmy Mancbach Memorial Scholarship Foundation.
Tuesday, July 1, 2008
Bogart's ambiance is as entertaining ad any movie: Choose the casual bistro area, where tables offer front-row seats to the lively bar action, or retreat to the back dining room for a more intimate setting. No matter where you dine, service remains prompt, professional and friendly under the smooth direction of General Manager John Maddalena.
The menu includes select favorites from Rapoport restaurants ( call it "The Best of Burt). Where else can you savor mahogany chicken wings from Max's grille and wasabi seared tuna from Opus 5 at the same table? Executive Chef Chuck Gittleman offers some new classic as well, such as Bogart's meatballs, pulled-pork taquitos and black-angus sliders. Our favorite 'appetizer' however, is the grilled portobello sandwich, served with homemade mozzarella cheese and grilled tomato on a whole-wheat ciabatta.
Deciding on an entree is no easy task, with the likes of blue cheese-crusted filet mignon, herb seared ruby red trout, grilled pork chop with sweet potato mash, lemon-roasted chicken and Henry's old fashioned pot roast. But you'll never go wrong with the signature onion-crusted snapper with its subtly sweet onion crust and bold Madeira finish, all set atop a puff of mashed potatoes and presented with gently sauteed, very fresh spinach. Lighter options include a Mediterranean chicken pita and a balsamic-grilled chicken salad.
The wine list features Burt's own Cuvee, a Meritage-like blend with well-structured layers of dark cherry and spice and evolving tannins leading to a long, soft finish, For the finale, the old-fashioned, deep-dish blueberry pie topped with homemade vanilla ice cream is as good as it gets!
By Kenny Spahn
Bogart's is located on the premiere level of Muvico Palace 20 at 3200 Airport Rd., Boca Raton. The restaurant is open for lunch and dinner (with or without a movie.) Contact them at 561-544-3044 or visit http://www.bogartsofboca.com/
Tuesday, June 24, 2008
As tradition has taught us, native Floridians are immune to the heat and stay outside enjoying the rain, storms and wet chairs, while the new generation of out of town Floridians now living here, flock to the malls, theaters and restaurants to seek refuge in the cooler climate. One thing however, remains the same, we as a population love to watch pretty colors light up the sky while grabbing on to a loved one going, “Wow, that one is the best so far.”
This year the management and staff of Bogart’s Bar and Grille invite you to try something new. While it’s raining outside come enjoy lunch, dinner or both while watching Hancock or any movie that grabs your fancy. Our food in unforgettable, our staff is eager to please and filled with personality, our bar is stocked with your preferred cocktail and your favorite dish is anxiously awaiting your arrival….
Happy Fourth of July, we look forward to spending it with you.
We look forward to seeing this Fourth of July at Henry’s and please have a safe and happy holiday.
Friday, June 6, 2008
With more than 160 seats and a 30-seat bar, Clematis Social will offer patrons a comfortable, yet stylish atmosphere – think chic neighborhood restaurant – that will be designed by Adolfo Galvez and will include hardwood, oxidized metals; and trendy, black-colored appointments. Galvez designed Opus 5 as well as Rocco’s Tacos and Tequila Bar, a new Mexican restaurant on Clematis Street.
Please use the following link: http://www.clematissocial.com/
Thursday, May 8, 2008
This summer we are offering up two ways to save with our classic “20 for $20” wine list and the introduction of Henry’s Spring Prix Fixe. The wine list features 20+ bottles of wine, from robust reds to crisp summer whites that can all be enjoyed for taste and value at $19.95 a bottle. The Spring Prix Fixe Menu is being offered at 19.95 per person and is a prix fix that offers a choice between fresh soup or salad, followed by a selection of six entrees including our Mahi Mahi with stir fried Asian vegetables, wasabi mashed potatoes and a sweet teriyaki sauce, or the Dijon Crumb crusted chicken Milano, with sautéed spinach, sweet potatoes raviolis, and Dijon-Cream sauce, just to mention a few. And then to finish it all off, guests will be treated to a choice between three of our delectable desserts.
Our goal at Henry’s is for every guest who walks through our doors to receive great food and great drink at a value that will resonate and keep them coming back to us for many years. When you dine at Henry’s this summer, feel confident that you know what you’ll be spending and that you’ll be receiving the best quality, value and service for your money. Cheers!
Tuesday, May 6, 2008
Oscar nominee Robert Downey Jr. stars as Tony Stark/Iron Man in the story of a billionaire industrialist and genius inventor who is kidnapped and forced to build a devastating weapon. Instead, using his intelligence and ingenuity, Tony builds a high-tech suit of armor and escapes captivity. When he uncovers a nefarious plot with global implications, he dons his powerful armor and vows to protect the world as Iron Man. The film also stars Oscar winner Gwyneth Paltrow and Oscar nominees Terrence Howard and Jeff Bridges.
Many movie fans will remember Jeff Bridges from his role as ‘The Dude’ in the cult classic movie The Big Lebowski. Downey Jr. was a great choice for the lead role. It was refreshing to see a seasoned actor with amazing talent, but a name not bigger than the role itself play a superhero. This is the same way I felt with seeing Christian Bale play Batman in Batman Begins. I am looking forward to the new Batman movie, Dark Knight, which premiers July 18th, 2008 and features Heath Ledger’s last work, playing the role of The Joker opposite Christian Bale.
Iron Man is currently playing in five of our six Premier Level Theatres (must be 21 or older) at Muvico Palace in Boca Raton, and there are approximately 18 showings everyday. Movie tickets can be purchased online at http://www.muvico.com/. Grab dinner and a drink at Bogart’s and bring them into the theatre with you for the ultimate dinner and Iron Man experience!
Tuesday, April 8, 2008
Salt is a vital part of our lives and well being. It has many effects on the body, it is an essential component of our diet and keeps the body running correctly. NaCi (sodium chloride) or better known as salt, breaks down in the body and provides it with Sodium which the body is not able to manufacture on it's own. Sodium is a primary electrolyte and is vital to almost all of the body's movements and nerve impulses, without it we would not be able to function. It also provides the body with Chloride which is essential to our digestive and respiratory systems. It is also essential for osmosis, which is the process in which enables water to travel through the cell walls. This is vital in keeping osmotic pressure of the body's cells at an equilibrium. Bust as we all know to much, salt can also be dangerous for the human body. It can cause dehydration, through the process of osmosis the cell's water is pulled out by the sodium and the body can dehydrate. It can also cause high blood pressure which can damage blood cells and cause stroke or heart attack. This is the reason why we have seen such a boost in the amounts of "low sodium" diets out there in the past few years.
Another important food enhancing technique that involves the use of salt is brining. Brining is generally done with the solution of salt, water and sugar. It can be done to all types of meats as well as vegetables. When brining meats, the meat is submerged in the salt solution for an amount time, in which the salt is able to penetrate into the meat and flavor the inner most parts of the meat. It also enables the meat to absorb water and keep the natural juices inside of it. This is due to the high concentration of salt and water on the outside of the meats cell walls. Without the presence of slat in our food there would be no flavor or taste, it would be bland and would not reach out grab your taste buds like the food that is considered to be great does.
Thank goodness for salt!
Sous Chef David Fierstein Henry's Restaurant, www.henrysofboca.com
Thursday, April 3, 2008
At Bogart's Bar and Grille, your movie-going experience can mature along with you, guilt-free. We offer a variety of healthy alternatives to traditional theater snacks. In addition to our candies, gourmet chocolates, and complimentary popcorn (free with the purchase of a Premier seating movie ticket), we have salads, pita wraps, bottled waters, and smoothies.
Our new Mixed Berry Smoothie, a delicious blend of fresh strawberries, blueberries, raspberries, pineapple juice, sorbet, and no fat yogurt, is a great way to snack healthy. Add an optional Protein Boost and make it a meal substitute. If you are dining in the restaurant, avoid the concession line by ordering a Mixed Berry Smoothie from your server. It is an excellent lite dessert, perfect for sharing with your date after a heavy meal.
Monday, March 31, 2008
The smile at the host stand, the attentiveness of the servers, the courteous nature of our bussers, and the managerial table visits is what Henry's prides itself on, which is to be the best restaurant you've been to in a long time. While we feel we excel in many areas, Henry's is never satisfied. We take great care to listen to your ideas on how serve you better. Next time you visit with us, please fill out our, " data information card", on your table, These cards are a precious tool in allowing you to get your comments and concerns across to us, as well as enable you to receive free promotional discounts on food and wine.
Thank you form the Henry's staff
See you soon
Thursday, March 27, 2008
Bogart's Bar and Grille is now offering a weekend brunch menu on Saturday’s & Sundays. Choices include fluffy omelets like spinach, mushroom, and Gruyere cheese , Cold smoked salmon, caramelized onions, and eggs, broccoli, spinach quiche, Southwestern burrito enchilada with chorizo, peppers, eggs, cheddar and Monterrey jack cheese, in a tortilla topped with a zesty enchilada sauce. An 11oz New York Steak, eggs any style, and seasoned french fries or a beef chili and aged white cheddar cheese omelet are some other excellent choices. Bogart's regular menu is also available and remember all items my be enjoyed in the comfort of one of our six premier theatres.
Monday, March 17, 2008
Four of those questions were answered by God, but the fifth question?
The fifth question is: why on this night do we eat at Henry’s?
Which leads us to a sixth question: Why, instead of sitting and enjoying the company of your family and friends, would you spend hours on end cooking dish after dish (and later cleaning dish after dish), cleaning the house, setting the table for the adults, another table for the kids, serving the food, only to be rewarded by washing all the dishes, putting everything away, AND THEN doing it all again the NEXT night!
Why go through all that trouble when you know that Chef Joseph Giannuzzi and the staff at Henry’s can do it all for you!
The tradition continues year after year at Henry’s, and this year Seder dinner will be offered April 19th and 20th . There are seating's available for you and your family to dine and enjoy the holiday together. We are offering a prie fixe 4 course traditional Seder menu or one can order ala carte.
And everything is also available for you to take home,
nobody will know you didn’t make it yourself,
let us make your matza balls and prepare the brisket,
you can take the credit, we won’t tell.
Call for more information and reservations.
Tuesday, March 11, 2008
Wednesday, March 5, 2008
COME FOR THE AMAZING SPECIALS, SUCH AS OUR OUTSTANDING SHEPPARD'S PIE, AS WELL AS OUR CORN BEEF AND CABBAGE. BRING THAT SPECIAL PERSON OR EVEN WITH A GROUP OF FRIENDS TO TRY OUR GUINESS AND BUSHMILLS SPECIALS, OF COURSE WE WILL HAVE GREEN BEER TOO!
ALSO JOIN US FOR THE FLORIDA DERBY WEEKEND HELD ON MARCH 28th - 30th. WE WILL BE SERVING "BULLITT" BOURBON AS ONE OF OUR SPECIALS.
JOHN MADDALENA, GENERAL MANAGER - WWW.BOGARTSOFBOCA.COM
Monday, March 3, 2008
Even though the restaurant is busy, the service is attentive. Many of the staff are longtime employees, an excellent indicator of a well-run restaurant.I couldn't help overhearing the staff calling many of the patrons by name.More than a few customers proudly offered suggestions and commentary when they heard that it was my first visit.Henry's Magical Split Pea Soup ($5.95) is a vegetarian creation that boasts excellent flavor.The tuna tartare ($12.95) is elegant, light and served with an exotic papaya slaw for an interesting contrast.Starter and main plate salads are a little pricey, but the quality of the greens and the upscale extra ingredients justify the cost.The charred tomato vinaigrette served on the chopped roasted vegetable salad ($9.95) is an innovative twist to salad dressing and definitely worth a try on any of the salads.The entree selection is excellent, with something for everyone.The gourmet pot roast ($24.95) comes highly recommended, as does Henry's signature chicken pot pie ($18.95). Another signature item at Henry's are daily specials of country chicken casseroles ($17-$19), which are large helpings brimming with various regional chicken entrees such as Southern-fried, cacciatore and coq au vin.Don't let these simple items mislead you into thinking that Henry's is a diner.Even the simplest of fare gets upscale treatment with excellent ingredients, large portions, innovative side dishes and beautiful presentation.Upscale items include Dijon and Crumb-Encrusted Chicken Milano served with sweet potato ravioli ($18.95) and Roast Duck with fig-balsamic glaze ($23.95) plated with spaghetti squash and mushroom barley pilaf.A rather uncommon item, Ruby Red Trout with wild rice and amaretto buerre blanc ($21.95), was served to a person at the next table; the presentation was simple and refined, the aroma of the salmon-colored trout was wonderful.The desserts change often, but if available I highly recommend the banana cream and coconut cream pies ($8.95).These are given the star treatment and what could be ordinary is transformed into extraordinary.The banana cream has a golden topping ... literally. There is what appears to be gold leaf mixed into a crumb topping.This is a unique and spectacular finish to a wonderful dining experience.
Write to dining correspondent Donald Kim at email@example.com or in care of the Sun-Sentinel.■■■½Cuisine: American
16850 Jog Road, Delray Beach561-638-1949hhenrysofbocaraton.com
Credit cards: all major
Hours: lunch Monday-Saturday; dinner nightlyReservations: recommended
Bar: full service
Children's facilities: high chairs, boosters
Wheelchair accessible: yes
Thursday, February 21, 2008
Friday, February 8, 2008
Francine Van Auken
p 561 395 7682
f 561 395 7683
Bar & Grille
Located in the Premier Level at Muvico Palace 20, Boca Raton
3200 Airport Road, Boca Raton, FL 33431 http://www.bogartsofboca.com/
In Need of Catering, Corporate Parties, Special Events? Check Out Bogart's Bar & Grille's New Event Coordinator
FOR BOGART'S BAR& GRILLE
For Immediate Release Contact: Sharon Levinsohn
Boca Raton, FL -- Notable South Florida restaurateur Burt Rapoport, President of Rapoport's Restaurant Group, Inc., of Boca Raton, Florida, is pleased to announce that talented hospitality executive, Francine Van Auken, has been named event coordinator for Bogart's Bar & Grille. This wonderful restaurant, on the JM Lexus Premier Level of Muvico Palace 20 in Boca Raton, serves a compilation of the "Best of Burt" -- favorite classic American dishes from his popular restaurants (past and present). Rapoport also owns Opus 5, at the Shops at Boca Center in Boca Raton, and Henry’s, at Addison Place in Delray Beach. Additionally, he is a partner in Max’s Grille, in Boca Raton’s Mizner Park, and Jazziz Bistro, at the Hard Rock Hotel & Casino, in Hollywood.
Van Auken, who brings over 15 years of industry experience to her new position, is especially adept at creating and coordinating exceptional celebrations at Bogart's Bar & Grille. She notes, "We specialize in making every event memorable. We are a wonderful venue for corporate training, conferences, meetings, and seminars, and we are happy to incorporate breakfast, lunch, or dinner into any event."
Since Bogart's is located on the JM Lexus Premier Level, of Muvico Palace 20, Van Auken can incorporate private movie screenings in individual theaters. In the Premier Level theaters, guests may also enjoy a scrumptious array of menu items and a myriad of beverages -- including alcohol -- from Bogart's. Social and corporate clients may even rent out the entire theater (on the main level) for larger parties and special events.
Van Auken continues, "We have something for everyone. We can handle a small, intimate dinner party to a gala for over 1000 people. Every party receives the same personalized attention, along with delicious food and a host of deluxe amenities."
Van Auken is also in charge of coordinating and planning a multitude of social functions for diners, including parties for birthdays, anniversaries, Sweet Sixteen's, Communions, Bar/Bat Mitzvahs, bridal showers, rehearsal dinners, and weddings. She is also able to plan social and corporate events at Opus 5 and Henry's.
Prior to joining Bogart's Bar & Grille, Van Auken was the Special Event Designer and Manager of Boca By Design at the Boca Raton Resort & Club, in Boca Raton, Florida. At this position, she executed all on-site and off-site corporate events that were held at this premier resort property for the past three years. She was also the Sales and Marketing Manager for Windridge Yacht Charters, in Ft. Lauderdale, Florida, for two years, as well as the Special Event Planner for Charters Etc., in New York City, for seven years. She planned all facets of a wide variety of parties on motor yachts, which sailed around the island of Manhattan, and developed and created advertising and marketing programs, for this well-known New York company.
A native of Penn Valley, Pennsylvania, Van Auken earned an Associates Degree, in Fashion Buying and Merchandising, from the Fashion Institute of Technology in New York City. She is also a member of MPI (Meeting Planners International) and ISES (International Special Events Society).
For additional information, please phone Francine Van Auken at 561.395.7682.
Wednesday, January 30, 2008
Tuesday, January 29, 2008
Look for the heart-shaped cake ring at cake and candy supply stores, or call Jane's Cakes and Chocolates at 800-262-7630. You can also use a buttered and floured 8-inch round cake pan with 2-inch-high sides.
Servings: Makes 4 servings.
1/3 cup all purpose flour
Mousse, Cake Assembly, and Glaze
4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1/2 cup heavy whipping cream
Bake cake until tester inserted into center comes out clean, about 20 minutes. Transfer cake with foil to rack; cool completely. (Can be made 1 day ahead. Cover and store at room temperature.)
Strain cinnamon cream into large bowl; beat until soft peaks form. Stir finely chopped chocolate in heavy small saucepan over low heat until smooth. Quickly fold warm chocolate into whipped cream (chocolate must be warm to blend smoothly). Immediately drop mousse by dollops over bottom cake layer; spread to within 3/4 inch of edge. Gently press second layer, jam side down, atop mousse. Smooth sides of cake with offset spatula. Chill assembled cake on rack while preparing glaze.
Bring cream, 1/4 cup water, corn syrup, and tea to boil in small saucepan, stirring constantly. Remove from heat; steep 5 minutes. Strain into another small saucepan; return to boil.
Remove from heat. Add coarsely chopped chocolate; whisk until smooth. Cool glaze until thickened, but still pourable, about 30 minutes. Place rack with cake over baking sheet. Slowly pour glaze over cake to cover, using spatula if necessary to spread evenly. Chill until glaze is firm, at least 2 hours and up to 1 day. Place cake on platter and serve.
Monday, January 28, 2008
By Chuck Gittleman: http://www.chefsgonewild.com/
As the Florida Presidential primaries approach the Republican Party held there debate at Florida Atlantic University in Boca Raton on Thursday January 24, 2008. Before the Debate Governor Mitt Romney held a rally at Bogarts Bar and Grille with about 300 supporters gathering to hear where the Governor stood on the issues. It was really exciting to meet the Governor (possible next President) and cheer him on. The candidate signed autographs, posed for pictures, shook hands, and reinforced his commitment to the America people. He was accompanied by his wife Ann, and various family members.
By Chuck Gittleman:www.chefsgoingwild.blogspot.com
How about enjoying some of the best Fried Chicken while enjoying a first run movie in comfortable assigned seating. Just step up to the concession stands located upstairs at Bogarts Bar and Grille on the Premier level at Muvico Palace 20 in Boca Raton. Bogarts uses a Henny Penny pressure fryer the advantages of pressure frying are clear: controlled low pressure allows faster cooking at lower temperatures. This not only saves energy and shortening, but helps seal in the food’s moisture and natural juices for a healthier, better-tasting product. Henny Penny first introduced commercial pressure frying over forty years ago. A half chicken served with seasoned French fries and house made coleslaw. How about a half bottle of wine or a domestic or imported beer to go with your meal it’s all available at the concession stand for you to enjoy while watching your movie on the big screen. “Here’s dining with you kid”
Thursday, January 17, 2008
Wednesday, January 9, 2008
This past weekend was the opening of the Bucket List. We decided to give the movie a try, first stop, Bogart's Bar & Grille, (located upstairs at Muvico) definitely one of the coolest places around the Boca Raton area! Martini's, steak and popcorn, who could ask for more?
We like to get there a little before the movie starts grab a bite to eat, and one of their incredible martinis. The menu is fantastic, a little of everything, (you can find the menu on the websight)
If you're running behind, Bogart's & Muvico make things so easy for you; It is set up so you can bring your food and drink into the theater with you!
Wait until you see what is stocked at their concession stands...it is unbeleivable! Palm Beach Confections, Haagan Dazs ice cream, over 20 bottles of wine and champagnes. It will blow you away, and I guareentee, you will never want to see a movie any other place again!
You can call to reserve both movie tickets and dining reservations in the dining room at 561-395-4695, or just head upstairs and have a seat in the bistro.
Here is the latest review on the Bucket List:
Jack Nicholson and Morgan Freeman star as two terminally ill cancer patients who decide to break out of the hospital and live their last days to the fullest in director Rob Reiner's seriocomic road movie. Edward Cole (Nicholson) is a corporate billionaire who is currently sharing a hospital room with blue-collar mechanic Carter Chambers (Freeman). Though initially the pair seems to have nothing in common, conversation gradually reveals that both men have a long list of goals they wish to accomplish before they kick the bucket, and an unrealized desire to discover what kind of men they really are. But one can't accomplish such lofty objectives from the confines of a hospital bed, so now, in order to live their lives to the absolute fullest, Edward and Carter will have to make a break for it. With a checklist that includes playing the poker tables in Monte Carlo, consuming copious amounts of caviar, racing the fastest machines on four wheels, and much more, these two terminally ill men will do their best to fit a lifetime of experience into their last remaining days while forging an unlikely, but truly remarkable, friendship. ~
That is, at least, in Boca Raton, at Bogart’s Bar &
Grille. Bogart’s is the latest blockbuster from legendary
producer Burt Rapoport (Opus 5, Henry’s,
Max’s Grille, Mon Ami, et al.). The setting takes place at the
glamorous Premier Muvico Palace, where you can catch all
the Red Carpet entrances and after-party action at the lively
front Bistro. Or, choose the back Dining Room for a more
intimate experience. Either way, you’re in for a great show.
GM John Maddalena directs the action with seamless editing
(ever-cognizant of the pending movie start times). But the
real special effects take place behind the scenes, where
Executive Chef Chuck Gittleman and his backstage crew
deliver daily all-star performances.
celebrities from other Burt Rapoport productions (call it,
“The Best Of Burt”). The show begins with appropriatelydubbed
“Sharing Plates” ($7-$14), including Asian-inspired
Calamari and Wasabi Seared Tuna (from Opus 5) and
Mahogany Chicken Wings (Max’s Grille). Or if you prefer a
good Western, catch the Grilled Chicken Quesadilla, Baja
Fish Tacos, or Chili Con Queso. Prezzo’s signature thin-crust
Pizzas make a spectacular comeback at Bogart’s (try the
Whole Wheat Grilled Veggie, or luscious 4-cheese Chicken
Artichoke). But our favorite preview appears in the role of
the practically addicting Black Angus Sliders.
and/or healthy lunches. Grilled Chicken, for instance,
shares the screen with mixed baby greens, goat cheese, pine
nuts, tomatoes, and crispy onions in a rousing rendition of
Balsamic Grilled Chicken Salad. Southwest Cobb, Greek, and
Thai Chicken are some other meal-worthy Salads ($6-$15).
Meanwhile, the 10-oz. Premier Sirloin Burger takes the lead
on the Sandwich set, co-starring the Mediterranean Chicken
Pita, Blackened Mahi, and Grilled Portobello sandwiches.
a standing ovation, with its crispy onion crust adding a
subtly sweet note and textural component to the butter-soft
filet, all set atop a cloud of mashed potatoes, and teamed
with sautéed spinach and Madeira wine sauce (Bravo!).
Henry’s Old Fashioned Pot Roast and Max’s Radiatore (with
roasted chicken, broccoli, sundried tomatoes, balsamic
broth, goat cheese and pine nuts) are other sellouts, along
with Blue Cheese Crusted Filet Mignon, Maple-Ginger
Salmon, and the diet-conscious Boca Plate ($13-$28). The
night’s best performance, however, was an inspired guest
appearance (i.e., nightly special)—Chef Chuck’s amazing
Seared Scallops. The delicate bivalves appeared beautifully
bronzed and glazed in truffle-brown butter reduction, with
baby green beans and sultry caramelized onion-mashed potatoes
playing supporting roles. Brilliant! (Chef Chuck, this one’s a
winner, dude —sign it on to the regular cast!).
you better believe the ‘Bar’ delivers some killer cocktails. From
the well-scripted wine list, we particularly applaud an independent
feature, Burt’s Cuvee (Burt’s private label, now
appearing only at select Rapoport venues). Enjoy this full bodied,
meritage-like blend (primitivo, petite syrah, zinfandel, &
syrah), which sings bold dark berry notes, while delivering dramatic
lines of licorice, oak, and spice. (“Movie?—What
award-winning Niko Jambetakis (my favorite pastry
chef). Anything that comes from Chef Niko is bound to
be awesome, but his homemade Blueberry Pie gets the
Academy Award. It’s made fresh from scratch, served still
warm, and topped with vanilla ice cream—just like
grandma used to make (if your grandma was a highly
skilled Greek pastry chef!). One sneak preview, and
you’ll forget about all about the Raisinettes and
Bogart’s Bar and Grille
one you’ll want to see again and again!
Serving lunch and dinner daily (with or without a movie).
Located at the Premier level at Muvico Palace 20 in Boca
Raton. Call (561) 544-3044, or visit: www.bogartsofboca.com