The Avett Brothers perform at Sunfest in 2011. (Mark Edelson / Post file photo)

It wasn’t that long ago that you could see the country/folk/rock trio The Avett Brothers in Lake Worth’s intimate Bamboo Room, performing their stomping brand of music. (I did in 2007.)

Four years later and the following things have happened:
• Appeared on the Grammy Awards with Bob Dylan and Mumford and Sons
• Recorded I and Love and You LP with Rick Rubin
• Appeared on the late-night shows of David Letterman, Craig Ferguson and Jimmy Fallon
• Performed as a headliner on the first night of SunFest in 2011
• Recorded a show at the Bojangles Coliseum in Charlotte, N.C., and released a DVD/CD of the show, Live, Vol. 3.

Directions, nearby dining, invite a friend

So it’s not that surprising that the Avetts aren’t playing the same venue this time around – although I’m sure they’d love to if the opportunity presented itself. Instead, they’ll play the much roomier Sunset Cove Amphitheater, west of Boca Raton, on Saturday.

Currently they’re working on the follow-up to I and Love and You, again with Rubin. Will we hear new stuff that might end up on the LP? Well, they have made a point of playing “The Once and Future Carpenter”, which is likely to be on the new record.

• On sale this week: Moody Blues, Hard Rock Live, March 11 (Friday); Tony Bennett, Hard Rock Live, March 16 (Friday); Van Halen, BankAtlantic Center, April 10 (Saturday); Mana, American Airlines Arena, May 11 (Friday).

Willie Nelson performs at the Broward Center. (Veda Jo Jenkins / sflimages.com)

How far would you travel to see your favorite musician?

Traveling more than 3,000 miles from Calgary, Alberta, the Whelans, Valerie and Hank, sat dead center, second row for Willie Nelson. Nelson played at the Broward Center in Fort Lauderdale to a sold out crowd and for the Whelans it was a fulfillment of a dream.

“It was on our bucket list,” Valerie told me. “When we saw he was playing at the Broward Center we just had to go.” Now that’s no ordinary snowbird.

Photos: Willie Nelson at the Broward Center | Visit Veda Jo Jenkins’ website

In fact the lady next to me, Kitty, flew all the way from Auburn, Wash. (that’s Washington state) – the Seattle area-to-South Florida is about the farthest distance you can travel in the continental United States.

“When I saw he was coming I kept trying to buy my mom a ticket,” her son Chuck explained. “It was the last one available.” For Kitty another dream became reality.

Kitty and I sat in the third row, and at the Broward Center, which doesn’t have a bad seat in the house, it was as if we were on stage. I have to say, watching Kitty, who is even older than Nelson’s 78 years, smiling from ear to ear and even standing up and dancing (she uses a walker) made the show extra special for me.

As we all know Willie Nelson is a legendary American country music singer-songwriter, as well as an author, poet and actor. Seeing Nelson live brings back the real truth and beauty of what made the backbone of America. At least the good old USA, where manual labor in the fields and working in steel mills brought food to the table.

Nelson is not decorated with tattoos on his body, at least from what I could see. His signature braids, red bandana and simple clothing are as weathered as his guitar. Nelson calls his guitar “Trigger” and there is a worn seeping hole in the guitar’s body near the sound hole from the constant strumming. I couldn’t get the exact date but I think Nelson purchased the guitar around 1970 and has been quoted as saying, “When Trigger goes, I’ll quit.”

Well I hope that isn’t anytime soon. Nelson’s voice was a pure as the midnight rain and his guitar picking can quiet your soul, evoke emotions of sadness or joy or make you want to stomp your feet.

Nelson mixed up the set list with his own original hits like “On the Road Again”, “The City of New Orleans”, “Me and Paul” (in reference to his longtime percussionist Paul English) and “Always on My Mind” as well as playing his version of the songs of some the great musicians who influenced his work. Nelson played Hank Williams’ “Hey Good Looking”, “Move It On Over” and “Jambalaya” (also known as “Me Oh My on the Bayou”).

When Nelson played “Mammas Don’t Let Your Babies Grow Up to be Cowboys” the crowd was signing along. In fact the fans sang throughout the night to songs like “Good Hearted Woman” by Waylon Jennings, “Me and Bobby McGee” by Kris Kristofferson as well as Albert Hammond’s “To All the Girls I Loved Before”. The gospel hymn “I’ll Fly Away’ was a huge success. During “Georgia on My Mind”, a classic Ray Charles song, Kitty leaned over and whispered in my ear: “I just want to box him and take him home.”

Closing up the night Nelson explained how his doctor had ordered him to stop performing after having carpal tunnel surgery in 2004 from strumming his guitar. Nelson shared with us that during that time he just wrote more songs. He then moved into the song “Superman” with lyrics about pain pills and blowing up his tour. Funny but cute. To top it off Nelson entertained us with a new song “Roll Me Up and Smoke We When I Die”. Touché.

There were just so many great songs and Nelson never skipped a beat. He would occasionally stop and smile at the crowd his blue eyes looking out at the audience, his “cowboy” weathered look a testimony of the road he has traveled.

To top off the night of incredible music performance, Nelson signed his autograph close to 100 times for fans on anything from T-shirts, bandanas and pictures to concert tickets. The Whelans got a book, a picture and a T-shirt signed making that 3,000-mile journey even better. As for Kitty, I jumped up front and got her ticket signed and had a moment to look Nelson in the eye and say “Thank you”.

Amazing how just an autograph from someone you have idolized for years will become a treasure of a lifetime.

Derek Miller and Alexis Krauss of Sleigh Bells.

Derek Miller hasn’t forgotten where he came from.

The guitarist/songwriter for the duo Sleigh Bells was taking time off during the holidays at his mom’s home in Jupiter, when he and singer Alexis Krauss decided that they had the perfect location for a new music video: the old neighborhood.

“There’s a scene where Alexis is jumping on a bed, that’s in my mom’s room, and she’s holding my rifle,” Miller said about the video for “Comeback Kid”. “We tried to film at the Publix, but it would’ve been really expensive, so we went up to this place called Peggy’s (Natural Food Market) in Stuart.”

Directions, nearby dining, invite a friend | Miami show information

“Comeback Kid”, the second song released off the group’s second album, Reign of Terror, is not only a great introduction to the group’s pop-vocals-meet-heavy-guitar-and-quick-beats style, it’s also a very different look at South Florida. Krauss and Miller sing and play in the Egret Cove neighborhood, while during the chorus, Krauss sings on the beach during sunset.

“It sounds kind of ridiculous, but they do call that the ‘golden hour’,” Miller said. “That part of the song is all like it is at the beach – it’s airy and moody at that point, and the beach shots worked really well.”

Miller’s attachment to Florida is also reflected in the group’s decision to play eight Florida dates to start their tour in support of Reign of Terror, which includes a show Saturday at Revolution Live. They will also play Grand Central in Miami on Tuesday.

The way Miller talks about living in Florida, it’s clear he looks back with a smile even though the duo is currently based out of Brooklyn. (And they’re touring with another South Florida native, Diplo, from Plantation – although he won’t be at the Revolution show.)

“I have a special relationship with Florida,” Miller said in a telephone interview. “It’s really weird, but it’s home. Diplo also grew up in Florida, and when we had the idea for a tour, we were hanging out with him in Brooklyn. We egg each other to do ridiculous things, and we all had this idea for a two-week tour of Florida. Not a lot of bands come down to Florida, but it’s a strange place and something about it felt right.”

Miller, who was born in Pahokee, left Florida for Brooklyn after spending time in the South Florida hardcore band Poison The Well, while working as a barback at Cucina Dell Arte on Palm Beach.

“Nothing was really panning out for me here, so I went to New York, and ended up working at a Brazilian restaurant, which is where I met Alexis,” Miller said. “I’d say within a month or two it was pretty clear to me that we’d work well together. We began working on (the song) ‘Infinity Guitars’, and it sounded good almost immediately. I didn’t know what it was about this project, but I knew it was something worth doing, something worth my time.”

The band has been gaining momentum and audience almost from the get-go. “Infinity Guitars” found its way to commercials, and wasn’t the only song from the group’s debut LP, Treats, to find its way to other media. Treats tracks ended up on video games, movie trailers, sports broadcasts and more.

Miller said he hopes Reign of Terror, which comes out on Feb. 21, can meet the high standards that he and Krauss have set for themselves.

“The priority is pretty simple for us – we hope it’s decent and memorable,” Miller said. “We hold ourselves to a pretty high standard. We rarely if ever meet it.”

Blue Oyster Cult's Donald 'Buck Dharma' Roeser and Rudy Sarzo perform at the Pavilion at Seminole Casino at Coconut Creek. (Andrew Nathanson / Gatorproduction.com)

More Cowbell! 

For those listening closely, the cue-in to Blue Öyster Cult’s show at the Pavilion at the Seminole Casino at Coconut Creek was refrains of the famous catchphrase from the Saturday Night Live sketch about the group. It spoke to a quality band who appreciates a good joke and isn’t afraid of a little self-deprecation. BOC itself is no joke, however — it’s a seminal hard rock group influencing loads of others.

Opening with the vintage album track “The Red and the Black” from back in ’73, Blue Oyster Cult helped break in the new venue in Coconut Creek.

Photos: Blue Öyster Cult at the Seminole Casino Coconut Creek | Visit Andrew Nathanson’s website

The group next went with “The Golden Age of Leather” with appropriate toasting lyrics: “Raise your can of beer on high, and seal your fate forever, our best years have passed us by, the golden age of leather.”

While some in the audience appeared to fit the toast, BOC still brings the spiked punch to the party. To make sure the crowd knew it was a hot soiree, they kicked out “Burning for You.” Though Donald “Buck Dharma” Roeser played a guitar looking liked Swiss cheese, the music was not cheesy.

They brought their pre-jam band sound with Dharma’s axemanship juxtaposed tastefully with the polished lead guitar of Richie Castellano, and lead vocalist Eric Bloom contributing on guitar to harmonious effect. Bloom’s vocals were clean, with crisp vibrato technique underneath suggesting he takes his “instrument” seriously.

Then there’s Rudy, as in Rudy Sarzo – one of the premier rock bass guitarists on the planet. If he could kick out any more pyrotechnics on his instrument it would burst into flames — which couldn’t be more appropriate for “Cities on Flame with Rock and Roll.” The crowd chanted “Rock and Roll” in synchronous timing with the song.

There were some who missed an opportunity with some empty seats in this high-school gym sized facility with quality acoustics. Perhaps the facility is so new people aren’t aware — they missed a chance for very clear music this night.

Dahrma took some time working the whammy bar and creating a 1960’s psychedelic entre nous, which got the crowd on their feet. The band went back to the beginning with “Then Came The Last Days of May” from BOC’s self-titled first album, which allowed for introductions to the group’s newer, less-known members: Jules Radino did a solid job on the drums. Castellano’s guitar is polished and smooth like a modern Clapton with bit of chirp, and he snuck in a bar of Van Halen tap.

Then there’s Rudy Sarzo, bassist extraordinaire. Buck Dharma, founding member. Eric Bloom with vocals dating back before the BOC name, who was once in the back seat of a limo reciting quality poetry, but that’s another story. 

Dharma took the lead into an extended jam, missing from many current bands’ live repertoire. Sarzo crushed the bass all the way through the show. 

During the setup for “Godzilla” they mentioned the descendants of a creature from a million years ago that might be found in the Okefenokee Swamp. At this point BOC was in total control of the crowd and could do whatever they wanted. This included Dharma culling special effects guitar tone by sliding his axe strings against the microphone stand.

And then came the solos: Rudy Sarzo lived up to his introduction as the “Monster Bassist”. The rest of the group played along as Sarzo’s timeline was revealed, from his time in Quiet Riot (complete with a few bars from “Cum On Feel The Noize”) to Dio to Whitesnake to Ozzy Osbourne (and the opening bars to “Crazy Train”). It was a tasty pseudo-medley of Sarzo’s metal blue-chip background.

Sarzo then duetted with drummer Radino, who laid out rhythms for Sarzo to thrash over. Sarzo then hit a funky slap Flea would salute, then played over chorded bass lines. Radino’s ensuing drum solo was tight but is something best left to those with names like Peart or Bonham.

These solos segued into the close of “Godzilla”, which had the audience on its feet with fists pumping.

Dharma did some riffing on a tight groove with Radino’s bass drum driving behind it, as they audience clapped to the beat. Then finally, “More cowbell!” The lead in to “(Don’t Fear) The Reaper” had the audience in the groove and then the song notes rang out. It’s true there’s cowbell in the original song, but this night it sounded like Will Ferrell and Christopher Walken were in the wings tagging cowbells repeatedly.

Afterward, the band thanked the audience a couple of times before stepping off for a short break. For the encore they reached back to their second album, from way back in ’73, with “Hot Rails to Hell” which the band picked for to celebrate Castellano’s birthday. For his part, Castellano belted out the lyrics, doing a yeoman’s job.

In closing they wished everyone to “get home safe and don’t text when driving.” BOC took control and “cross-and-hooked” the crowd.

The agency writes in a press release issued Tuesday that the “Soul Train” founder died early Feb. 1 after shooting himself in the head. The determination was made after an autopsy Friday.

The 75-year-old Cornelius started “Soul Train” in 1970 and it became one of the longest-running syndicated shows in history, introducing audiences to many top music acts and providing a never-before-seen TV platform for black culture.

Police quickly ruled out foul play, but the official cause of death was not determined until after an autopsy.

Coroner’s officials are awaiting toxicology results before issuing a full report.

Commissioner Lori Torres said Wednesday that Mid-America Sound Corp. has been cited with three major safety violations in connection with the collapse of outdoor stage rigging in high winds that killed seven people Aug. 13. A crowd has gathered at the stage to see the country duo Sugarland perform.

The department issued a $63,000 fine against the company.

It is also citing the Indiana State Fair Commission and a stagehands union for safety regulation violations.

Officials say the commission failed to conduct proper safety evaluations of its concert venues. Smaller fines were issued against the fair and the union.

At 85, the beloved jazz singer made music history when his latest album, Duets II, debuted at the top of the Billboard album charts, making him the oldest recording artist ever to achieve the No. 1 spot.

Featuring some of the hottest voices in music, including Lady Gaga, Michael Buble, Carrie Underwood, Mariah Carey, and the late Amy Winehouse, the album is up for several Grammy awards this year.

Bennett talked to Parade.com about his monumental career, his love of painting, and why he has no plans to retire.

On his numerous Grammy nods since his first award for 1962’s “I Left My Heart in San Francisco.”
“Oh, it’s always exciting. I enjoy the Grammys so much because the whole industry is there. It’s like a big convention. You meet all the celebrities at one time and it’s fun. We’re always on the road doing our own thing, so this is the one time where everybody meets and is happy to see one another.”

On the success of his Duets albums.
“If the younger singers sing quality songs, it goes over so big. We did the first Duets six years ago and that won two Grammy Awards. And now this one went to No. 1 on Billboard and everybody is laughing about it because I’m 85 years old and it went to No. 1! I just love the fact that wherever I’m playing, I’m sold out.”

On plans for a third Duets album.
“Yes, It’s going to be a Latin album with all the Latin performers from Spain and South America and Mexico — all the great performers in that nationality.”

On his Amy Winehouse duet “Body and Soul” (the last song she recorded before her untimely death).
“She was a very genuine singer. She wanted to hit the top. I met her mom after she died and her mother said, ‘A lot of people feel tragic about what happened, but I know that it was her dream to become very successful and it actually happened.’ Even though she had a short life, she actually attained what she had dreamed about and wanted to do.”

On recording with Lady Gaga.
“She’s so good. She’s got the biggest fan club that I think anybody’s ever had. There are so many people that love her. She’s one of the best singers I ever heard. She also plays great piano and dances very well. She’s an all-around great performer. I’m 85 and I’ve met so many people in show business over the years and I’m very impressed with her. She’s one of the great talents coming up. She’s going to always surprise everybody with her artistry.”

See photos of Lady Gaga’s Most Outrageous Looks

On his lasting success.
“I had very good training. I was in WWII and when I came out of that war, the G.I. Bill of Rights allowed us to go to any school that we wanted to go to to make up for the schooling that we missed while we were in the Army. I joined The American Theatre Wing and they gave us the best teachers that anybody could ever dream of. I had amazing teachers that taught me what to do and I listened to them. As a result, I’ve been able to sustain my voice all these years. I’m very fortunate. I was taught to never compromise myself and just do quality songs. This is what I’ve done my whole career.”

Photo Flashback: Stars Who Served in the Military

On why he’ll never retire.
“I come from a wonderful Italian-American family. My father died when I was 10 and my family would make a circle around us to help my mom out. She had to raise two sons and a daughter and work during the Depression. She had to work so hard and all of my relatives helped us out. Every Sunday, my family would come over and we would entertain them. They would encourage us and they would say, ‘Look at how Tony is singing’ and ‘Look at how he paints,’ and it really created a passion in me for the rest of my life. I remember very clearly as a young boy saying, ‘This is who I am. My family is telling me that I sing well and I paint well, so I’m going to keep doing that.’ To this day, I still have a strong desire to get better and better as I get older.”

On how he stays so energetic on stage.
“I’m blessed with very, very good health. I just love to entertain people and make them feel good. And when they feel good, I just feel very content with my life. It excites me to know that I made people happy. That’s what I love to do.”

Tony Bennett Apologizes for His 9/11 Remarks

On the first time he heard his voice on the radio.
“It was in Germany in 1946. I did the song ‘St. James Infirmary Blues’ and it was the first record I ever made. It was with a great Army orchestra. I loved it. Even today, I consider it one of my favorite records that I ever made.”

On his other great love.
“I paint every day and now I’m studying sculpturing. It’s thrilling. Many years ago, when I was traveling on the road with Duke Ellington, the genius of jazz musicians, he told me that it was important to do two things, not just one. It works out great because as soon as you get a little tired of what you’re doing, you go over to the other one and that lifts you right up. Both passions help one another.”

Those rich, classic songs, interpreted with Szot’s perfectly effortless baritone, sounded on Tuesday night at the Royal Room as if they were being sung for the first time, as if Szot was a knight pledging his hopeful, doomed commitment to someone he shouldn’t love, or a devastated lover recounting the romantic dream he’d realized and lost. Szot, a dashing figure with classic matinee idol looks and a reserved yet warm smile, sang as if the objects of that unrealized devotion had just slipped through the doors of the Royal Room and silently into the ether on Worth Avenue, as all the exquisite pain lingered. Devastating and cathartic for the singer, deliciously transcendent for the audience.

Yeah, it was that good.

Best bets: Broadway/opera star Paolo Szot, more | Directions, invite a friend

The Brazilian, opera-trained Szot traveled comfortably between Spanish-language songs and that lovely old American Songbook. “Almost Like Being In Love”  from “Brigadoon” was a breezy highlight, and his take on “Soliloquy,” the sweet, hopeful imagination of a bittersweet dream from “Carousel,” was uniquely moving, because even though it was done apart from the show, the listener likely knows what happens to Billy Bigelow and that child he’s looking forward to. Szot connects so beautifully to these songs, to the essence of their back story, and he makes you want to get a lot of Broadway shows on Netflix.

Szot is equally engaging when not singing, even when he’s just introducing the songs, and making polite, almost shy smiles at the audience. The only regret I had was when it was over.

PALM BEACH GARDENS
AND BOCA RATON
LOVE LOUIS?
Bob Lappin and the Palm Beach Pops pay tribute to the great man in Wonderful World: A Salute to Louis Armstrong at FAU’s Kaye Performing Arts Auditorium at 8 p.m. Wednesday, Friday and Saturday, and at the PBSC Eissey Campus Theatre, 3160 PGA Blvd., at 8 p.m. Sunday. Tickets $29-$89. Info/tickets: (561) 832-7677; www.palmbeachpops.org/armstrong | Find a performance near you

ARIES (March 21-April 19). Perfection is impossible, though it makes you feel good to work toward your ideal scenario anyhow. One small step will make a world of difference. It beats focusing on everything that’s wrong!

TAURUS (April 20-May 20). Games are favored. Instead of competing on a subconscious level, bring it out in the open. Consider setting up a kind of contest, complete with real rules and rewards.

GEMINI (May 21-June 21). You’ll enjoy the bit of pretention here and there that spices up today’s social interactions. It adds just the element of ridiculousness that will have you remembering this time and talking about it for years to come.

CANCER (June 22-July 22). You may be feeling shyer than usual, which produces an attractive glow of mystery around you. You’ll love how someone draws you out of your shell and makes you feel special and valued.

LEO (July 23-Aug. 22). A friend will figure strongly into the day’s action. There is always a bit of chaos around this person — sometimes intriguingly so and other times annoyingly so. You’ll have to decide how deeply you should get involved.

VIRGO (Aug. 23-Sept. 22). Kidding is a form of love. You’ll find a way to make someone you care about blush, giggle or get a little bit flustered. This sweet impression will last a lifetime.

LIBRA (Sept. 23-Oct. 23). One significant difference between people and zoo animals is that people often get to design their own cages. You’ll have choices. Choose the one that gives you the most space — and possibly an escape hatch.

SCORPIO (Oct. 24-Nov. 21). You like seeing how others live, and you’ll enjoy today’s peek into a lifestyle that’s similar to yours, with a few obvious differences. Reserve judgment, and learn all you can.

SAGITTARIUS (Nov. 22-Dec. 21). There are those who want you when they need something and until then are quite scarce. You know the type, and you’re careful not to present yourself in such a manner to anyone else.

CAPRICORN (Dec. 22-Jan. 19). Enthusiasm and determination are traits that will carry you far in any endeavor. In order to maintain these qualities, you must be continually inspired. It may not occur naturally, so arrange for it.

AQUARIUS (Jan. 20-Feb. 18). You have friends and well-wishers, but even the best of them will sometimes fall down on the job. Take steps to further develop a spiritual belief and practice that supports you in good times and bad.

PISCES (Feb. 19-March 20). Stay aware. There are those who will give you gifts that are more beneficial to them than they are to you. You’ll feel good around the ones who really do appreciate you.

TODAY’S BIRTHDAY (Feb. 8). Satisfaction is close at hand. You’ll feel free to express your true feelings, and you’ll use your talents for a high purpose. The shoes you are asked to fill in March may not be big exactly, but they sure are fancy. In June, spontaneous travel brings good fortune. A secret admirer becomes known in August. Pisces and Taurus people adore you. Your lucky numbers are: 43, 1, 22, 36 and 14.

COUNTDOWN TO V-DAY: The Valentines will be flying next Tuesday, and if you haven’t already figured out how you’re going to express your heart, you still have enough time to come up with something good. If you’re a fire sign — Aries, Leo and Sagittarius — you’ll need the extra days to nail this one, as your passionate heart deserves an equally impressive announcement.

What will be important on this day of hearts, when Venus will be sailing through the fire sign of Aries and taking on the warrior spirit radiating from the Ram’s constellation, is that loved ones know you will fight for them. Not only will you ward off competitors for their attention and love, but you also will take arms against the greater enemy of love: monotony. You’ll stave off the stench of familiarity and favor the flowery freshness of new experiences. You’ll do what it takes to keep love alive and continually renewed.

For this reason, gifts that will continue throughout the year are favored, e.g., flower-of-the-month club, regular massages or a coupon book of Friday date nights. Your love will appreciate your effort to make Valentine’s Day last.

CELEBRITY PROFILES: Aquarius is ruled by Uranus, the planet of revolution, secret power and rebellion. That last bit is what makes the iconic Aquarian actor James Dean such a fitting poster child for the sign. Though his life and career were cut short, this “Rebel Without a Cause” was the embodiment of his generation, rejecting the mores of earlier generations and striking out to find a purpose of his own.

If you would like to write to Holiday Mathis, please go to www.creators.com and click on “Write the Author” on the Holiday Mathis page, or you may send her a postcard in the mail. To find out more about Holiday Mathis and read her past columns, visit the Creators Syndicate Web page at www.creators.com.

Ancient Love Potion from Buddha Sky Bar in Delray; Adult milkshakes from Burger Bar in Palm Beach Gardens.

Mixologists across the county will be shaking, stirring and pouring the romance for Valentine’s Day devotees. Here are some of the flirty drinks they’ll be offering:

III FORKS steak house is serving a a Black Raspberry Passion cocktail. What’s in a a Black Raspberry Passion cocktail, you ask? That would be Ketel One vodka, black raspberry liqueur, passion fruit syrup and apricot nectar. Shake with ice until chilled, then strain into a martini glass, and you’ve got a passionate sip.
III Forks: 4645 PGA Blvd., Palm Beach Gardens; (561) 630-3660. | Directions, invite a friend

BURGER BAR BY CHEF ALLEN is whipping up decadent milkshakes for grown-ups, shakes like the Nutella Bourbon Adult Shake (Wild Turkey Bourbon, Nutella and Vanilla Ice Cream). For the pairing, the Palm Beach Gardens eatery is offering a $14 Truffle Burger, topped with a red wine demi-glace.
Burger Bar: 4650 Donald Ross Rd., Palm Beach Gardens; (561) 630-4545. | Directions, invite a friend

BUDDHA SKY BAR is concocting an “Ancient Love Potion.” The spell comes from one part chocolate vodka, one part white chocolate Godiva liqueur and three whole crushed strawberries, all shaken with ice and sieved into a martini glass.
Buddha Sky: 217 East Atlantic Ave., Delray Beach; (561) 450-7557. | Directions, invite a friend

BENIHANA STUART is pouring a drink called the Red Flower Punch Bowl that, quite lavishly, is served in a punch bowl with two straws. The shareable punch bowl swims with strawberry liqueur, triple sec, raspberry puree, lemonade, cranberry juice and two kinds of vodka.

The hibachi house is also offering a Cherry Pomegranate Mojito, an amorous take on the classic, infused with Bacardi Torched Cherry rum, pomegranate liqueur and juice, grenadine syrup, mint leaves and lime wedges.
Benihana: 3602 S.E. Ocean Blvd., Stuart; (772) 286-0740. | Directions, invite a friend

A Bedner's Farm Fresh Market worker looks for green peppers to show a group of children on a tour. (Greg Lovett / Post file photo)

THE MARKET: Bedner’s Farm Fresh Market, Boynton Beach

THE INFO: Bedner’s is open year-round, from 9 a.m. to 6 p.m. Monday through Saturday and 10 a.m. to 5 p.m. Sunday. The market is at 12033 U.S. 441, 2 miles south of Boynton Beach Boulevard at Lee Road, which also is the entrance to the Arthur R. Marshall Loxahatchee National Wildlife Refuge. Phone: (561) 733-5490. Website: Bedners.com

WHAT’S TO LOVE: It’s not just the market, it’s the whole experience.

Though it has been around for only two years, Bedner’s feels like it has been there forever. That’s because the Bedner family, which runs it, has been farming land out west for generations.

During the local growing season, you can buy spinach, corn and red-leaf lettuce that is so fresh that you get healthier just being near it.

Then there are country oddities like boiled peanuts, insiders’ favorites like Upper Crust pies and locally packaged teas, honeys and pastas.

If you look above and below the produce, you will discover edible curiosities like lucuma powder, one of those miracle foods from the Andes that you can sprinkle on your oatmeal for a nutrition boost and a maple-like flavor.

Fresh strawberries are among the offerings in the U-pick department at Bedner's. (Greg Lovett / Post file photo)

But Bedner’s ace in the hole is all its extras. There are hayrides and pumpkin patches and Christmas trees and U-pick fields of strawberries and tomatoes, seasonal old-timey family experiences that you may not find at other farmers’ markets.

I found one family sitting at an umbrella table sampling its stash of freshly picked fruit.

“These are the best strawberries I ever tasted,” exclaimed one of the boys.

On weekends, there is a barbecue truck, homemade ice cream and other novelties and activities.

So bring your recyclable grocery bags — they give you a five-cent credit for that — and strap that kayak on the roof.

With the Loxahatchee Refuge right down the road, it would be easy to make an all-day nature excursion out of one trip to this market.

Philippe Chow Boca has given its homemade red velvet cake a heart shape for sweet noshing on Valentine’s Day.
Philippe Chow: 200 E. Palmetto Park Road, Boca Raton; (561) 393-4666 | Directions, invite a friend

The Ritz-Carlton Palm Beach offers oceanfront cabana dining for Valentines, a sumptuous four-course dinner that’s capped with a decadent chocolate trio (chocolate souffle, chocolate crème brulee and chocolate molten cake). There’s a fire pit for after-dinner sipping as well.  The cabana dinner, served from 6 to 10 p.m., is $600 per couple, plus tax and tip. Reservations are required.
Ritz-Carlton Palm Beach: 100 South Ocean Blvd., Manalapan; (561) 540-4924 | Directions, invite a friend

Our solution to this quandary is, and has been for a long time, to cook for the future – that is, to cook enough for several meals. If the food is delicate and won’t freeze well, we will sometimes have the lunch leftover for dinner.

For foods that will keep reasonably well in the fridge for a day or two, we serve it perhaps the next day, or the day following. For others, we freeze in individual two-serving portions as soon the foods have cooled, serving them perhaps the next week or even next month.

Proper freezing, thawing saves quality

If you follow some basic guidelines for proper freezing, their quality will remain acceptably good. It is important that you freeze foods in suitable containers or bags. I prefer freezer bags, because I can press out most of the air from them; it is oxygen in the air that robs the quality of stored food, frozen or otherwise. A vacuum-sealer gadget should work even better.

You also have to know which foods will not freeze too well, potatoes or cream for instance, although they keep not too poorly in puréed soups.

Proper thawing, too, will help save food quality; for most foods, that should be done overnight in the fridge. But certain items should go straight from the freezer to the oven or fryer. Proper reheating is also important; you must know which food can be microwaved, which should be done in the oven and which on the skillet or in the pot. A reliable toaster oven is essential, since you don’t want to fire up the big one for just reheating 2 servings. It not only will save energy but, more importantly, time as well.

Add new flavors and ingredients

When re-serving meals, there is one neat trick you can pull to make the meal appear and taste fresh, or at least fresher – add a new flavor or some new ingredient as you reheat it. It can be just a delicate touch of a new herb or your favorite wine or wine vinegar; or additions such as separately sautéed peas or chopped vegetable or even cooked pasta or rice. A light touch here plays better.

The kitchen cabinet plays a role, too. A good selection of dried herbs comes very handy – not just the basic parsley, which really adds little in its dried form, but more assertive ones such as oregano, basil, rosemary, thyme, dill, mint etc., or perhaps an Italian seasoning mix. Lay off the seasoning salt, though.

If you have some fresh herbs such as cilantro, basil and mint (standard in our kitchen), all the better. A bunch of fresh store-bought cilantro will keep fresh for a week, stood up in a tall glassful of water in the fridge; basil much longer, even out on the counter.

Another way of serving a gourmet meal in minutes is to have certain basic foods in the freezer. These can be quickly defrosted in the microwave, or if you are prone to plan ahead, as my wife is, the item or items can be defrosted overnight in the fridge.

Here are some such staples that we have, biding time in the freezer: Well-marinated and barbecued or pan-grilled chicken breast halves that can then be served in a variety of ways: whole with a salad, or sliced and sauced in several ways.

Barbecued or pot-roasted beef (some cheaper cuts offer great flavor), can be served the same way as above. Plain pilaf or its fancier cousin, the chicken pilaf – cooked with nuts, raisins and, of course, saffron – or just plain cooked basmati rice freezes quite well.

The secret weapon: Cutlets

Our secret weapon, however, is what is known in Indian cuisine as "cutlets." They are commonly made with ground chicken, but ground beef can make fine cutlets, too. (For some very special occasion, they are fashioned out of minced prawn, with the tails inserted into the narrower ends of the teardrop shape as decorative handles; they are rarely frozen though.)

To make "cutlets," a little bit of fresh bread crumbs, diced onion, chopped cilantro and/or mint, together with ground spices and Worcestershire sauce are mixed with the ground chicken or meat. They are shaped into thin tear-drop patties and coated with dry bread crumbs.

We tray the cutlets first, then pack them in freezer bags. Take out what you need, sauté them in oil and a pat of butter, and voilà! You have a gorgeous meal that you can serve with cooked fresh or frozen veggies and garlic toasts.

Next week: I’ll give you the full recipe for cutlets, as well as some other helpful hints .

NOTES FROM OUR KITCHEN

Tray-freezing prepared foods first before placing them in freezer bags keeps the items separate. You can then easily take out whatever you need without having to thaw.

To do so: Brush a baking tray with oil, lay a single layer of the cutlets or whatever without crowding; if you have more, lay a second deck on top, separating the two with parchment or foil. Freeze for a few hours until solid, then pack in a freezer bag, taking out as much air as you can.

WHOLE FOODS MARKET, 11701 Lake Victoria Gardens Ave., Palm Beach Gardens. (561) 691-8550.

• Engine 2 Challenge: 28 Days to a New You!, 6:30-8 p.m. Wednesday . Join Courtney, an eat-healthy specialist, as she leads the Engine 2 28-day challenge. Free.
• Health Starts Here Store Tour, Thursday . Learn to use the Aggregate Nutrient Density Index to quickly and accurately identify foods with higher nutritional values and how to easily incorporate these foods into your diet. Free.

IN THE KITCHEN, 389 Tequesta Drive, Tequesta. (561) 747-7117.

• Saffron to Coconut: Gourmet Cuisine of India, 6:30-8:30 p.m. Feb. 9. Sample the wonderful flavors of India . $75.
• Sweetheart Dinner, 6:30-8:30 p.m. Tuesday . Celebrate Valentine’s Day with butter-poached lobster dinner . $100.

WHOLE FOODS MARKET, 2635 State Rd. 7, Wellington. (561) 904-4000.

• Valentine’s Love Bites Cooking Class, 2-3:30 p.m. Saturday . Learn how to make treats especially for Valentine’s Day. Free.
• All Things Sweet Cookie Decorating Competition, 1 p.m. Sunday . Compete in a cookie-decorating competition. Six participants needed. Reserve a spot at the customer service desk. Winners win gift cards and other sweet gifts.

WHOLE FOODS MARKET, 1400 Glades Road, Suite 110, Boca Raton. (561) 447-0000.

• Feed Your Heart, 7–8 p.m. today . In celebration of Heart Healthy Month, chef Abigail shows how to utilize certain foods to benefit cardiovascular health through diet. $5.
• War of the Roses, 12-3 p.m. Saturday . Stroll through the store and visit each department for a tasty treat. Vote for your favorite at customer service and you could win two dozen roses for your sweetheart this Valentine’s Day. Free.

WAVE 2700 RESTAURANT, 2700 N. Federal Highway, Boca Raton, (561) 361-2700 .

• Get Veg-a-Cated, 6:30 p.m. every Monday. A vegan-education program followed by a vegan dinner with organic wine. $25.

PUBLIX APRON’S COOKING SCHOOL, Polo Club Shoppes, 5050 Champion Blvd., Suite D2, Boca Raton, (561) 994-4461 or (561) 994-4883 .

• Southern European Vacation Series, 10 a.m. Friday . A three-part series that will take you on a culinary tour several southern European countries. $150.
• Praise to the Braise, 6:30 p.m. Friday . Learn the art of braising. $40.
• Eat Your Heart Out, 10 a.m. Saturday . Learn to make love-themed desserts. $40.
• Valentine Duets, 6:30 p.m. Saturday and Tuesday . Spend a special evening rediscovering the passion of classic pairings. $60.

RISTORANTE SAPORI, 301 Via De Palmas, Boca Raton, (561) 367-9779 .

• Beginner cooking classes, 11:30 a.m.-2:30 p.m. every other Saturday with chef Marco Pindo. Reservations are required . $50.

Sometimes there’s a disconnect between the proclamations of food gurus and what regular folks eat. Not so in the case of meatballs. Once labeled "dish of the year" by Bon Appetit magazine, meatballs are welcome everywhere.

They were the unexpected star of the buffet table at a party I attended with 40 other guys. There sat six – six! – casseroles filled with meatballs, most of which were ground beef in tomato sauce. And nearly every ball was gone by the end of the night.

"Meatballs are the ultimate cure-all for anything that ails you," write Daniel Holzman and Michael Chernow in The Meatball Shop Cookbook (Ballantine, $28). Though these New York City restaurateurs are thinking "hangover, breakup, lack of sleep, even a crying baby," you should think meatballs for anything that involves a widescreen TV and plenty of cold beer.

You can, of course, serve up that traditional ground beef meatball and float it in a pool of tomato sauce. Or jazz up your game plan by experimenting with meats, flavors and presentations.

Nearly every culture has a meatball, as Rick Rodgers, author of the new cookbook, I Love Meatballs! (Andrews McMeel, $19.99), makes clear. His 55 recipes range around the world, from Tuscan olive-stuffed rounds to Thai pork and shrimp balls to a Texas meatball chili soup.

"Every cuisine has them because they’re economical and easy to make," says Rodgers. "They also just taste great. You can make them ahead, warm them up, and they just get better."

Don’t feel limited to just one platter of meatballs – offer a variety.

Spicy Pork Meatballs

Makes: 24 meatballs

2 pounds pork shoulder, ground

1 tablespoon plus 1 teaspoon salt

4 jarred hot cherry peppers, minced

1/4 cup hot cherry pepper pickling liquid

4 slices fresh white bread, finely chopped

3 large eggs

Heat oven to 450°. In a large bowl, mix pork, salt, cherry peppers, pickling liquid, bread and eggs by hand until thoroughly incorporated.

Roll into golf ball-sized meatballs, packing the meat firmly. Place the balls in a lightly oiled 9-by-13-inch baking dish touching one another.

Bake until firm and cooked through, 20 minutes. Cool 5 minutes in the baking dish before serving.

Recipe from "The Meatball Shop Cookbook."

Greek Minted Meatballs (Keftedes)

Makes: 6 to 8 servings, about 70 meatballs

1 cup fine bread crumbs
1 1/2 cups half-and-half
2 tablespoons butter
2 onions, minced
2 cloves garlic, minced
1 pound each: ground beef round, ground lamb shoulder
2 eggs, beaten
2 teaspoons ground cinnamon
1/4 cup finely chopped fresh mint leaves
1/2 teaspoon salt
Freshly ground pepper

Heat oven to 400°. Combine the bread crumbs and 1 cup half-and-half in a small bowl; let soak for 5 minutes.

Meanwhile melt butter in a skillet over moderate heat. Add onions and garlic; cook until softened, about 8 minutes. Transfer to a large bowl; add the soaked bread crumbs plus the meats. Mix with hands until well-blended. Add the remaining 1/2 cup half-and-half, eggs, cinnamon, half of the mint, salt and pepper to taste. Mix well. Form into 1-inch balls.

Bake on foil-lined rimmed baking sheets until slightly brown, 20-25 minutes; serve topped with the remaining mint.

Recipe from James Villas’ “From the Ground Up: Hundreds of Amazing Recipes From Around the World for Ground Meats” (Wiley, $22.99).

Chicken Teriyaki Meatballs

Serve this dish with rice.

Makes: 20 meatballs

FOR THE MEATBALLS:
1 pound ground chicken
1/2 cup panko (Japanese bread crumbs)
1 large egg, beaten
1 green onion, minced
1 tablespoon cornstarch
1 piece (1-inch long) ginger, peeled, shredded
1 tablespoon Japanese-style soy sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
8 quarter-size pieces fresh ginger, crushed

FOR THE TERIYAKI SAUCE:
2/3 cup each: Japanese-style soy sauce, mirin
1/3 cup sugar
1 tablespoon rice vinegar
2 green onions, minced

For the meatballs, mix chicken, panko, egg, green onion, cornstarch, shredded ginger, soy sauce, salt and pepper together in a large bowl. Cover; refrigerate at least 15 minutes or up to 4 hours.
Heat a large saucepan of water and the 8 pieces of ginger to a boil over high heat. Reduce to a simmer.

Using wet hands rinsed under cold water, shape the chicken mixture into 20 meatballs, about 1 1/2 inches each. Carefully add to the saucepan. Simmer until cooked through, about 6 minutes.
For the teriyaki sauce, heat the soy sauce, mirin, sugar and rice vinegar to a boil in a medium saucepan over high heat. Boil until thickened and reduced to about 2/3 cup, 5 minutes.
Remove balls from cooking liquid; drain. Serve over rice, drizzle with the sauce and garnished with green onions.

Recipe from “I Love Meatballs!” (Andrews McMeel, $19.99), by Rick Rodgers.

Meatballs 101

Tips for making and serving meatballs from The Meatball Shop Cookbook, by Daniel Holzman and Michael Chernow, with Lauren Deen:

Serving sizes and saucing: The Meatball Shop’s standard serving is four 1 1/2-inch balls. Count on 1/4 cup sauce for each 1 1/2-inch ball. Serving pasta? ‘Add cooked pasta right into the pan to soak up the sauce and flavor,’ the authors suggest.

Make ahead: Meatballs can be made a day in advance and baked up to 24 hours later. Or, bake immediately and refrigerate for up to three days before reheating.

Storage: Refrigerate with or without sauce, for up to three days. Freeze, with or without sauce, for up to 3 months.

Reheating: Microwave 4 minutes, 6 minutes if frozen. Bake, covered, in a 300º oven, 20 minutes. Cook on the stove top, covered, with 2 or 3 tablespoons of water
over medium heat, 10 minutes.

Because this is a chilled dessert, you can make it ahead of time and not worry about things coming out of the oven at the right time when you’re busy trying to impress your sweetheart with dinner.

For a restaurant-worthy dish, spoon the mousse into parfait glasses and top with fresh berries.

Milk Chocolate Mango Mousse

Serves: 4

Preparation: 30 minutes, plus chilling

1 cup frozen mango chunks, thawed

2 tablespoons sugar

1/2 cup whole milk

1 whole egg, plus 1 yolk

1 1/2 tablespoons cornstarch

2/3 cup milk chocolate bits

1 cup heavy cream

Fill a medium bowl with ice.

In a blender, combine the mango chunks, sugar, milk, whole egg and yolk, and the cornstarch. Puree until completely smooth.

Pour the mixture into a small sauce pan over medium heat. Whisking constantly, heat the mixture until it thickens and comes to a boil. Remove from the heat and add the milk chocolate bits. Stir until the chocolate is melted and thoroughly incorporated.

Place the saucepan in the bowl of ice; ensure that none of the ice gets into the saucepan. Whisk the mixture until completely cooled and smooth.

Place the cream in a large bowl. Use an electric mixer to beat it until medium peaks form, about 3 to 5 minutes. Add half of the beaten cream to the milk chocolate mango mixture and fold together to incorporate. Add the remaining cream and fold again to incorporate. Transfer the mousse to 4 individual serving dishes and refrigerate.

Per serving: 500 calories; 310 calories from fat ; 34 g fat; 195 mg cholesterol; 44 g carbohydrate; 6 g protein; 2 g fiber; 80 mg sodium

It’s Valentine’s Day again, and I just want to remind people there are alternatives to chocolate when it comes to showing your love.

Because let’s face it, at any given time many of us are on diets or at least watching what we’re eating. And a box of chocolates isn’t exactly helping out.

So if you’re looking for a romantic Valentine’s Day gift that’s truly from the heart, why not give the best gift of all – a mouth-watering, healthy meal you make yourself?

This week’s recipe is my version of a trendy dish served in restaurants across the country – lobster pot pie. A typical pot pie like this will cost you around 680 calories and 46 grams of fat per serving. But I’ve downsized that to just 330 calories and 6 grams of fat.

I did this by turning the pie into a cobbler, which means the crust is only on top.

And my crust is made from a lower calorie pancake mix that gives you the taste of a pot pie, but without all the fattening richness of typical crusts. I’ve also added in lean beef tenderloin, making this a true surf and turf delight.

I saved you plenty of fat by thickening this dish with a delicious and pleasantly sweet puree of beets, instead of the usual butter, cream and flour.

Tip: Save yourself some trouble and ask to have your lobster steamed for you while you shop. The seafood department at most grocers will do this for free. Some will even remove the meat from the shell for you.

Valentine’s Day Surf and Turf Cobbler

Serves: 2

Preparation: 45 minutes (30 minutes active)

1 1/4-pound live lobster

4 ounces fresh asparagus spears (12 to 16 spears, depending on thickness), trimmed and cut into 1-inch pieces

3 ounces beef tenderloin, cut into 8 cubes

Salt and ground black pepper

14 1/2-ounce can red beets with liquid

16 pumps butter spray

1 tablespoon fresh tarragon, chopped

2/3 cup Bisquick Heart Smart Pancake and Baking Mix

1/4 cup water

2 teaspoons prepared horseradish

In a large stockpot, bring 6 quarts of water to a boil. Set a bowl of ice water nearby.

Submerge the lobster in the boiling water, then return the water to a boil. Cook the lobster for 4 minutes, adding the asparagus to the water for the last 2 minutes. Use a slotted spoon to transfer the asparagus to the ice water to cool for 2 minutes, then transfer to a kitchen towel to dry. Remove the lobster from the water and place on a sheet pan. Let cool until easy to handle.

Heat a medium nonstick skillet over high.

Season the beef with salt and pepper, then spritz the pan with cooking spray and add the beef to the pan. Cook for 1 to 2 minutes, or until the outsides are well browned and the centers are rare, turning once. Transfer the beef to a small plate and set aside.

Drain the beets, reserving 1/4 cup of the liquid. Cut two-thirds of the drained beets (about 1 cup) into bite-size pieces (save the remaining beets for another use). Add half of the beet pieces to a blender along with the 1/4 cup of reserved liquid. Cover and blend until smooth.

Add the 16 pumps of butter spray and cover and blend again just until combined. Pour the pureed beets into a medium bowl and add the remaining chopped beets. Add the asparagus to the beet mixture along with the cooked beef cubes and fresh tarragon.

Heat the oven to 400º.

Remove the meat from the lobster and cut into bite-size pieces. Add to the beet mixture and stir until well combined. Season with salt and pepper. Spoon the mixture evenly into a 1-quart oven-safe glass bowl or souffle dish.

In a medium bowl, mix the pancake mix and water. Drop the dough into 6 small mounds over the lobster mixture. Bake for 15 minutes, or until the top is browned and the filling is heated through. Remove and top with horseradish.

Per serving: 330 calories; 6 g fat; 80 mg cholesterol; 40 g carbohydrate; 29 g protein; 5 g fiber; 1,356 mg sodium

Food & Wine Dinner: Savor the South American Flavors, 7 p.m. Tabica Grill, 901 W. Indiantown Road, Jupiter. (561) 747-0108.

FEB. 22

Tour de Burgundy Wine Tasting Dinner, 7 p.m. Cafe Boulud, 301 Australian Ave., Palm Beach. John and Dominique Otterbeck of JAO Imports will showcase some of the fine Burgundy vineyards in their portfolio. $125. (561) 655-5060.

ONGOING

Wine Down Wednesday, 5-10 p.m., Romeo-n-Juliette’s Caffe, 1544 Cypress Drive, Jupiter. Enjoy half-price bottles of wine. (561) 768-3967 .

Ladies Night, 9 p.m. Wednesdays, The Blind Monk, 410 Evernia St., No. 107, West Palm Beach. Ladies enjoy two-for-one specials on all wines. (561) 833-3605 .

pbpulse.com/swirlgirls

Here’s one thing that might surprise them, though: The dude can eat. And not in the fueling, eat-to-live kind of way. Watching him work through a tasting menu like the one served recently at lunch at the Bazaar by Jose Andres was to see someone in full thrall of the pleasure of dining.

"After music, I think food is my life," Bell says. "I think I pretty much live from one meal to the next, and during each meal I’m planning the next if I haven’t planned it already. I think it’s true of most musicians. I don’t know why; maybe it’s the sensual part of art and being an artist, and food is such a sensual thing."

Bell is in Southern California serving as the artistic director of the Laguna Beach Music Festival, a stint that began on Monday and ends Sunday.

None of those topics came up during the two-hour, 14-course lunch at the Bazaar. Bell was too busy eating. And enjoying. And occasionally popping out of his seat to record a dish for posterity with the camera on his smartphone, like any other good foodie presented with such a meal.

Bell grew up in Indiana in a family that was intensely musical but didn’t pay a lot of attention to food. The turning point, which he can pinpoint vividly, was a trip to Europe in 1982 when he was 14. He had won a competition to attend a master class in Switzerland. His parents accompanied him and as a treat took him on a side trip to France, where they dined at La Pyramide, the venerable three-star restaurant regarded as the cradle of modern French cuisine.

"I’d never had food like that," he says. "I grew up in a kitchen with food that was good but quite simple. There were not a lot of fancy restaurants when I was growing up in Indiana. I remember the foie gras; I’d never had that before. And the cheeses – never, ever had anything like that. It changed my life.

"There were so many courses I don’t remember that much about the specifics. I just remember it was the best time ever. Just the three of us. My first great meal."

At the Bazaar, the meal (prepared by another Joshua – chef de cuisine Joshua Whigham) alternated between playful modernist twists and heartfelt examples of traditional Spanish cooking. Organized Caesar – salad components presented like perfect sushi rolls – in one course, wide, buttery sheets of jamon Iberico and house-canned seafood specialties in the next.

When Andres’ famous Caprese appeared – spheres of mozzarella and tomato served on a pungent basil and garlic sauce – Bell picked them up and ate them in one bite as instructed. And then threw back his head and groaned audibly as the flavors exploded.

"Oh, my God!" he says. "Wow. Wow. That’s just that sauce. Oh, wow. That’s an amazing dish. It’s just so outrageous."

Oddly enough for someone who enjoys food so much, Bell doesn’t cook for himself. As he puts it, traveling 200 days out of the year, he’s either just getting home or just leaving. And then there’s the whole New York thing: His apartment is a block from Gramercy Tavern and a block from Eleven Madison Park. And Mario Batali and Joseph Bastianich’s new Italian food emporium Eataly is right outside his door.

But there’s something more: For a driven perfectionist, starting at square one to learn to cook seems so daunting. What if he makes a mistake? "For me to just get up there and look like an amateur, that would be very hard for me, when I’m used to doing something that I’m good at. "

The long lunch completed, he stepped into the Bazaar kitchen, where the staff was assembled, preparing for dinner. After thanking them for the memorable lunch, he pulled out his Stradivarius and poured himself into an equally memorable performance of the Chaconne from Bach’s Violin Sonata No. 2, a roiling bravura piece that left the staff open-mouthed in wonder.

- Russ Parsons, Los Angeles Times

CHEF WOLFGANG PUCK TO COLLECT FOOD’S OSCAR

The so-called Oscars of the food world this year will give the ultimate nod to a man best known for feeding celebrities at the real Oscars.

The James Beard Foundation’s Lifetime Achievement award this year will go to Wolfgang Puck, whose menu for The Academy Awards Governors Ball is almost as eagerly anticipated as the awards themselves.

Puck – who has won multiple honors from the foundation and is the only chef to have twice received its Most Outstanding Chef award – was chosen for his talent as a chef and restaurateur, as well as for his history of revolutionizing how American chefs think about food, foundation president Susan Ungaro said in a release.

Puck, whose cooking combines classic French technique with a focus on seasonal and local ingredients, has been an iconic voice in California cuisine. Born in Austria, he moved to Los Angeles in 1975. In 1982, he opened Spago, the restaurant for which he remains best known. Today, he has 20 restaurants around the country.

The award will be presented during the foundation’s annual awards gala on May 7 in New York.

- J.M. Hirsch, The Associated Press

Chef Dean James Max at Swank Farm in Loxahatchee. (J. Gwendolynne Berry / Palm Beach Post)

LOXAHATCHEE — Here is Dean James Max, the acclaimed South Florida chef, in his most fitting context: at a farm, amid the newly sprouting crops.

Beside him sprouts a row of green-tinged cauliflower, almost ready for harvest. And just down the way are Swank Farm’s hydroponic beds of emergent baby greens, cress, peppers, radishes, broccoli rabe, bush beans, you name it, blooming with possibilities.

Max, born and raised a farm boy, knows these vegetables well. They fuel his inspiration at his five restaurants, including 3030 Ocean restaurant in Fort Lauderdale (and until recently at 3800 Ocean in Singer Island, which Max opened last year but departed weeks ago).

Like many of South Florida chef disciples of farm-to-table cookery, Max is quite familiar with this beloved boutique farm.

Photos: Chef Dean James Max’ luncheon at Swank Farm

"Chefs love coming here. We just walk around, picking and tasting," says Max, 44, on this recent Sunday, addressing a casual gathering at Jodi and Darrin Swank’s family farm. The lunch guests, mostly city-dwelling foodies in farm-chic attire, nibble on cornmeal scones with sweet tomato jam and sip spicy Bloody Marys garnished with a sprig of Swank parsley.

Max has come to Swank Farm, along with pastry chef Jennifer Reed, to create an al fresco lunch using farm-fresh ingredients, such as lamb from Deep Creek Ranch, just north of Deland, pork from Palmetto Creek Farms, near Sebring, and, of course, glorious baby greens from Swank.

But perhaps the most important ingredient in his culinary arsenal is restraint. He is careful not to mask the natural flavors of meats and produce with heavy marinades, dressings or sauces.

To enhance the flavor of the lamb shoulder, which would be barbecued, minced and served in butter lettuce cups, Max roasted the meat on a Cayman Islands-style caboose grill, the same kind he uses at his Brasserie restaurant in Grand Cayman. With Max’s specifications, Darrin Swank built a replica of the old-style sand-bottom grill, which gave the lamb, as well as the pork, a lovely smokiness.

Max served the tender, scaloppini-thin pork with a vibrant kumquat chutney for what arguably was the best bite of the day.

Nicole Jackson and Paula DaSilva have some fun during the luncheon. (J. Gwendolynne Berry / Palm Beach Post)

For Max, who moved to Stuart from a Chesapeake Bay-area farm in Virginia when he was 12, the best dishes are those made of fresh, well curated ingredients. The success of something as basic as a salad dressing depends on the strength of its components, says the chef who was a semifinalist last year for a James Beard "best chef" award.

"We use high-quality oils and vinegars. We’ll use a really clean grape- seed oil and add very little extra virgin olive oil. We’ll use all different types of vinegars – honey vinegar, Champagne vinegar, apple cider vinegar – that are good, high-quality products," says Max, who lives in Boca Raton and travels regularly to Ohio (Cleveland and Columbus), Dallas and Grand Cayman to spend several days at a time at his restaurants.

The chef, who grew up feeding chickens and pigs, driving a tractor, lugging irrigation pipes and maneuvering a seeder, skipping Saturday morning cartoons and other city kid activities, seemed invigorated by his day at Swank.

"To be out in the farm environment takes me back to my childhood, when we used to run through the tomato fields," he says. "You miss it."

COOKING COUNTRY-STYLE WITH DEAN JAMES MAX

The nationally acclaimed chef shares tips and tidbits on ingredients, method and gadgets

ON MARINADES: For the Swank lunch, Max used an understated marinade of fresh rosemary and thyme with a little olive oil on the meats he grilled.

"We kept it very simple. I don’t want to take away the natural flavors from the meat," he says.

If, for instance, he were to use a sour orange marinade on pork, he’d grill the meat, separately bringing the leftover marinade to a boil. Once seared, the meat would be returned to the boiled marinade and cooked at low or indirect heat.

ON DRESSING GREENS: Max favors a light oil, such as grapeseed oil, for dressing farm-fresh greens. "A lot of people will add a ton of olive oil to a dressing, but it really overpowers the salad. It’s better to use a cleaner-tasting oil and add just a little olive oil for flavor – to 3/4 cup grape seed, you’d use 1/4 cup olive oil," he says.

If you’re going to add citrus, like orange juice, to your dressing, Max suggests cooking it down first.

For a flavorful citrus dressing, he whisks together:

1/4 cup of reduced (simmered down) orange juice

1/2 tablespoon of Dijon-style mustard

1/8 cup of Champagne vinegar

And ‘just under’ 1/2 cup grapeseed oil

ON GRILLING: When grilling delicate meats like lamb and pork, Max keeps the meats tender by keeping them thin. "You don’t want this super-thick chunk. The grill can be very drying. So you grill them thin to sear them, then move them to indirect heat or to an earthenware container, with the lid down, to finish them off," he says.

For the Swank lunch, Max grilled thin-cut pork directly over the flames so it would cook quickly and remain beautifully tender.

THE MENU

Starter

A Swanky Bloody Mary

Cornmeal and raisin scone with tomato jam

Appetizer

Fish dip with radishes,

broccoli florets and carrots

Chilled curry cauliflower soup

Spicy royal red shrimp

Crispy shallot atop a

deviled egg with salad greens

Pole bean salad with radish, pecorino, baby greens with a bacon brown butter vinaigrette

Salad with Winter Park blue cheese, rainbow beets, almonds, kale greens with a Florida citrus vinaigrette

Main

Turnip puree with roasted turnips and wilted tops

Grilled pork loin with kumquat chutney and mache greens

Braised lamb shoulder barbecue with butter lettuce cups

Desserts

Fromage blanc mousse with Florida strawberries and basil

Mini house-made moonpies and carrot cupcakes

SWANK TABLE

The next chefs’ lunch at Swank Farm is scheduled for March 4, from noon to 4 p.m. The featured chefs are Lindsay Autry (former Omphoy executive chef and Top Chef Texas chef’testant), Mark Militello (Shaka, Coconut Creek) and Simon Stojanovic (Altamare, Miami Beach).

The lunch, which costs $144 per person, benefits the Red Cross and features an appearance by cookbook author Judith Olney.

For information and reservations, visit SwankSpecialtyProduce.com or call (561) 202-5648.

Grammy show producer Ken Ehrlich had considered putting dancing/electronica music into the ceremony in the past, but could never quite figure out how to incorporate the high-energy club feel in front of a sometimes staid audience.

He thinks he’s figured it out this year. For the first time, the Grammy show will put the spotlight on the genre with a segment featuring Grammy nominees Deadmau5, the Foo Fighters, Chris Brown, David Guetta and Lil Wayne, all performing in a tent space amid 1,000 fans.

“We decided to go all out this year,” Ehrlich said of the performance taking place outside the Staples Center in Los Angeles, where Sunday’s ceremony will be held. “All we’re going to try and do next week is to try and put the home audience in the middle of it. … It is more than just sitting there and watching it.”

Dance music did not receive its own category until 2003 with the best dance recording/dance field, and the music had not been featured with its own segment in the show.

“I don’t know that I figured out a way to do it that felt right until now,” Ehrlich said in an interview Monday. “My feeling about dance is it’s such an immersive experience for the participant, that to put it on stage … where the audience is not a part of it … I don’t know, honestly, until we came up with the idea of doing it this way, I don’t know if it ever would have worked.”

Ehrlich calls the performance the “most ambitious number that we’ve ever done outside the Staples Center.” It will feature at least four cameras from audience level as Deadmau5 (pronounced dead mouse) and the Foo Fighters perform his remixed version of the band’s song “Rope,” which netted him one of his Grammy nominations, and as Brown and Lil Wayne perform with Guetta.

Ehrlich said the performance reflects the popularity of dance music over the past few years.

“As much as a recorded medium that it is, and the fact that it’s selling a lot of CDs and downloads, it’s really a live experience,” he said. “It is more than just sitting there and watching it.”

Other performers on the show include Adele, Bruce Springsteen, Chris Brown, Paul McCartney and Taylor Swift for what Ehrlich boasted would be a “pretty amazing show.”

“What I try and do when we’re building this show is to think about the audience first. … What can I do that’s going to keep an audience for 3 1/2 hours watching the Grammy Awards?” he said. “I do try and look for how broad I can make it and still assume that people are going to tune in and stay with it.”

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The Minnesota Twins are cutting ties with the Kardashians, too.

Well, sort of.

The team announced Tuesday it will auction off a baseball autographed by reality starlet Kim Kardashian and her ex-husband Kris Humphries. They signed the ball before a Twins game last July, when the Minnesota native and NBA player Humphries threw out the ceremonial first pitch.

After a highly publicized wedding last August, the celebrity couple’s marriage ended 72 days later when Kardashian filed for divorce. Humphries played basketball at Hopkins High School and the University of Minnesota before turning pro. He’s currently with the New Jersey Nets.

The auction proceeds will go to the team’s charity arm, the Minnesota Twins Community Fund.

Online bidding ends on Valentine’s Day.

By DERRIK J. LANG

After what feels like an eternity, but is actually just a few minutes, Frederic Prinz von Anhalt emerges from a white door into the foyer of the old-fashioned Bel-Air mansion that he shares with his wife of 25 years, former glamour queen Zsa Zsa Gabor.

The self-proclaimed German prince is holding up a chocolate birthday cake he says was a gift from celebrity chef Wolfgang Puck. Smoke from the expunged candles jabbed into the small cake is still drifting in the air.

Surrounded by paintings and photographs depicting Gabor when she was an infamously sassy Hungarian actress, a few dozen guests quietly sip champagne and mingle in the common areas of the home overlooking the twinkling lights of Los Angeles.

But Gabor is nowhere to be seen — apparently celebrating her 95th birthday behind closed doors on this chilly Monday evening. Von Anhalt presented the cake to his bedridden beloved out of sight from the partygoers who had gathered for the occasion. He parades it around the room as he greets his guests.

Gabor hasn’t had much reason to celebrate for nearly two years: a broken hip, a leg amputated because of gangrene, the other leg nearly amputated, blood clots, infections, pneumonia, a loose feeding tube. But that didn’t stop the publicity-loving von Anhalt from throwing a good party in her honor.

There was food — German dishes like warm pretzels and schnitzel — and plenty of drink. After emerging from the kitchen with his arms filled with bottles of pink wine, the endlessly eccentric von Anhalt scoffed at questions about unloading the mansion, having a baby or running for mayor of Los Angeles. “This night is only a celebration of my wife’s life,” he proclaimed.

It was a seemingly lavish yet hardly A-list affair. Over in the sitting room, pianist Rei Williams filled the air with tunes such as “Wind Beneath My Wings” and “Moon River.” A young male singer who bears a striking resemblance to Justin Bieber named Caleb — just Caleb — lounged outside near the pool.

In the dining room, there was a towering white cake for guests topped with strawberries and decorated with hearts and the letters “ZZ” on each tier. Over on another table was a framed letter that read: “The Consulate General of Hungry in Los Angeles sincerely congratulates Zsa Zsa Gabor on the occasion of her 95th birthday. We wish you many more years!”

So why throw such a party for Gabor after all she’s been through, especially if she can’t participate? Gabor may not know what’s going on outside her bedroom door, but she can feel the energy, according to von Anhalt.

He said the celebration makes her feel good. He said she’s getting better. He said she wants to live.

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Roseanne Barr’s name is on California’s primary ballot as a Green Party candidate for president.

Secretary of State Debra Bowen announced Monday that Barr is among 24 candidates she intends to place on the June 5 ballot. An officially certified list will be released on March 29.

A news release says Barr is among three candidates for the Green Party presidential nomination.

The actress-comedian released a statement last week saying she’s a longtime supporter of the Green Party and she looks forward to working with people who share her values. She says the two major parties aren’t serving the American people.

The Green Party will select a presidential nominee at a convention in Baltimore in July.