Unplugged!

Join us tonight for Zed Unplugged, where we host Unplugged music, food, and drinks (starting at just $2!) from 6-9pm on the patio. What could be better??

Server Interview

Meet Vince, one of our awesome servers who has been with us from the beginning!



How long have you with here at Zed451?
10 months… since the opening

What position did you start in?
Started as a server, now a trainer

What do you enjoy most about working here with us?
The connections that we are encouraged to make with our guests… no canned presentations!

What do you enjoy most about the unique guests at Zed?
I can be myself and have fun with our guests… the way I would with a friend in my home.

What is your all-time favorite dish that has been on the menu?
The Morrocan Chicken

What about a favorite current dish?
The Ancho BBQ Ribs… they are sweet and spicy and very tender

And your favorite cocktail?
Cucumber Strawberry Mojito… I explain how 10 Cane is made with virgin sugar cane and distilled like cognac. I then explain how well the rum blends with the fruit and vegetable for a fantastic and refreshing cocktail.

What are your most and least favorite parts of your job?
My favorite thing is management is awesome, very personable and the GM is easy to get along with. I would love for more people in the community to know how great we are as a restaurant.

Say "hello" to Vince next time you come in!

Summer Recipe

Chef Bobby is excited to share with you the secret recipe for his Spicy Mango Slaw recipe for the summer! Following are the ingredients and the simple recipe, so try it out yourself, and let us know how it goes!)

TOOLS: Chef Knife, Mixing Bowl
Yield 2.5 quarts
Purpose: For a Hot Summer Day and A Barbecue!

Ingredients!
4 Mangoes, Julienne
2 cups Carrots, Julienne
2 cups Red Onions, Julienne
4 Jalapenos, Julienne
1 cup Fresh Lime Juice
1 tsp Cayenne Pepper
1 tbsp Kosher Salt
¼ cup Fresh Cilantro, Finely Chopped

Dressing:
1 cup Light Corn Syrup
2 tbsp Crushed Chili Flakes
1/3 cup Fresh Lime Juice

How do I make it?? Simple...

1. Gently toss all the ingredients together.

2. Serve the dressing on the side, serve immediately.

Wine Tasting!

Cheerful group of people wine tasting with Greg Gauthier!

Chef Interview

Here is a fun little blog about Chef Bobby! Enjoy:

Chef Blog

Being a Chef is something I have always wanted to do since I was little. I received my first chefs knife when I was eleven years old and still have it with me today. The first kitchen I ever worked in was on an Island in Lake Erie called Put-In-Bay this is where I fell in Love with cooking. It was really life changing because after this job I moved onto a culinary school in Providence, Rhode Island called Johnson and Wales University. There I received my associates degree in Applied Science, which was Culinary Arts, and continued on to achieve my Bachelors in Foodservice Entrepreneurship. I would have to say my greatest Mentor (mentors) are my parents, as they have always supported me in any decision I make. If it were not for them I would not be where I am Today. I grew up cooking all the time with my Mom and my Dad we always cooked and I always helped out because I loved it.

My overall philosophy of cooking is Simple yet Elegant Food driven by California Cuisine, and great wine. California Cuisine is fresh, seasonal, local paired with Great Wine there is nothing better. The Best Part of my career so far has been the accomplishments I have achieved, and the ongoing learning process in becoming even a more successful Chef. The worst part of my career so far maybe all the moving around which I have done over the past three years, but yet so very important in my life because of the great people you meet along the way. I love traveling and there is no where I would not want to go in this country but the sunny skies, palm trees, and oceans are the best places to live in my eyes. There is nothing like waking up every day in paradise.

I love cooking at home because it is much more relaxing, you’re really not on a timeline and you’re the one eating the food, so if something is not perfect which of course it always is.. It can just be much less stressful. My favorite thing to cook at home is a 16 to 18 ounce Strip Steak, with caramelized balsamic onions and mushrooms, a loaded baked potato (fresh bacon, scallions, butter, sour cream, cheddar cheese), grilled asparagus, nice fresh baguette toasted to perfection on the grill. Nothing like a summer day after going out on the Golf Course, to come home eat this meal and watch the sunset. This is a picture perfect day especially when your house is on the beach! This just made me hungry!

Summer ingredients I traditionally like not only in the summer but all year long are: Cherry’s, Apricots, Stone Fruit is the best on a hot summer day, Vegetables on the other hand are particularly not my favorite but I do love asparagus, spinach, and sweet corn. If I was not a Chef Honestly I would want to own and operate a Catamaran in Costa Rica, take tours and cruises around for tourists to enjoy while providing them with Fresh, seasonal, and local cuisine. So I guess I would still be a Chef who gets to Play with Knives, Fire, and Food all day long no one I know, unless you’re a CHEF! There really is nothing I could honestly think I would want to do, I love my Job and have a lot of fun doing it. If I could cook for anyone in the world It would be hard to say, but if I could have someone cook for me I would totally choose Chef Ramsey because that guy is awesome and I would love to taste his Food! Take Care- Chef Bobby Out!

FEATURED GUEST!

This week, we would like to feature one of our most loyal regulars, Deb Brubaker. Deb is an Account Executive and owns a local wine bar. She has 3 great dogs and loves to spend time with her friends at the patio bar at ZED451 and have them over for Sunday-Funday parties around her pool.

In our interview, this is what she had to say about ZED451:

-Why did you start coming to ZED451? “I was friends with Tim when he was the GM at another local restaurant; when we found out he was coming back to Boca, we were excited to see him.”

-What keeps you coming? “While it is good to see Tim, the staff and the atmosphere is what really keeps us coming! OUR bartender Chris is great… he always makes sure the olives are freshly stuffed with blue cheese! The outside bar is just fantastic… other than my back yard, there is just nothing else like it in South Florida.”

-What’s your favorite dish? “ Absolutely the Fondue on the Cravings Menu…Brunch is a very close second!”

-Who is your favorite server and why? “Chris is a great bartender…he actually calls to find out if we are coming and how many are coming to make sure he stuffs enough blue cheese olives! He is very attentive and friendly without being intrusive.”

ZED451, Boca Raton

BEST OF BOCA 2009!

Zed451 was voted the "Best New Glam Restaurant" of 2009 by the editors of Boca Magazine for its "drop-dead gorgeous contemporary space"!