Ocean Drive - - Contents September 2017 -


Juliet Izon has cov­ered food, travel, and en­ter­tain­ment news for pub­li­ca­tions in­clud­ing Ar­chi­tec­tural Di­gest, Bon Ap­pétit, and Za­gat. She also writes about ev­ery­thing from new mother­hood to marriage on her blog, Juliet’s Mar­ried. In this issue of Ocean Drive, Izon learns the story be­hind the more-than-600store beauty em­pire Euro­pean Wax Cen­ter, from its co­founder David Coba. Where do you go for a night out in Mi­ami? I love sip­ping cock­tails out­side at Ju­via. What are you look­ing for­ward to in Septem­ber in Mi­ami? The In­ter­na­tional Bal­let Fes­ti­val of Mi­ami. It’s a fan­tas­tic way to see some of the best dance com­pa­nies from all over the world.


A reg­u­lar con­trib­u­tor to Ocean Drive, South Florida-based photograph­er Gary James spe­cial­izes in fash­ion, por­trait, and prod­uct pho­tog­ra­phy. He is the di­rec­tor of pho­tog­ra­phy for The Guild 5 Forty Five, cre­at­ing im­ages for brands, restau­rants, ed­i­to­rial clients, and more. James photograph­ed the con­fec­tionary de­lights at Cindy Lou’s Cook­ies and famed chef Michael Schul­son’s in­ven­tive new Ja­panese eatery, Monki­tail. What’s the most chal­leng­ing as­pect of food pho­tog­ra­phy?

Not eat­ing too much. What was it like shoot­ing at Cindy Lou’s Cook­ies? A sign say­ing

COOK­IES and another say­ing

LOVE hung be­hind Cindy [Kruse] and [part­ner] Eric [Paige] as I stepped into the bak­ery. Imag­ine that feel­ing and then top it with the smell of cook­ies.


A Mi­ami-based free­lance writer and copy­writer orig­i­nally from Con­necti­cut, Becky Randel is a fre­quent con­trib­u­tor to Ocean Drive, as well as Peo­ple and Peo­ple.com, About.com, Thedai­ly­meal.com, and W mag­a­zine, among oth­ers. Randel gives us a be­hind-the­cur­tain look at the Diplo­mat re­sort’s Monki­tail through an in­ter­view with chef Michael Schul­son in “No Monkeying Around.” What did you en­joy most about your visit to Monki­tail? I write about a lot of restau­rants, and few of them of­fer some­thing orig­i­nal. Monki­tail’s ro­batayaki menu is a cool, new take on an “old” tech­nique. What do we need to try? The “smoked” Monki­tail cock­tail was like noth­ing I’ve had be­fore. I don’t even like bour­bon but could have sipped this all night.


Writer Jon Warech has cov­ered en­ter­tain­ment and pop cul­ture for Us Weekly and AOL’S Manda­tory.com. His work has also ap­peared in the New York Daily News, Vibe, the Mi­ami Herald, and ESPN the Mag­a­zine, among other pub­li­ca­tions. In ad­di­tion, he coau­thored the book Slam-dunk Suc­cess with By­ron Scott and Charles Nor­ris. In this issue, Warech spot­lights Mi­ami’s great­est, from the Dol­phins to Heat leg­end Udo­nis Haslem and home­town sen­sa­tions En­rique Igle­sias and Pit­bull. Tell us about your in­ter­view with Udo­nis Haslem. UD and I were in the same grad­u­at­ing class at the University of Florida, so I’ve been fol­low­ing his ca­reer for what feels like a life­time. His loy­alty to the Heat and the city of Mi­ami never ceases to amaze me, but it’s still sur­pris­ing how much time he puts into all his busi­nesses.

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