What I learned from stepping away—and the flavor I carried home.
Last weekend reminded me what it means to make space—for your people, for food, for the kind of moments you can’t recreate once they’re gone.
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This week, I slowed way down. Some days I didn’t get out of my robe until 3pm—and honestly, I needed it. I’ve been working with my therapist and a shaman, diving into childhood patterns and old stories that still show up. The kind of deep work that leaves you both cracked open and stitched back together in a whole new way.
And while all that was happening internally, the outside world kept spinning—Father’s Day, family brunches, big tables, bigger conversations.
For a few days, everything I was anxious about—moving, work, timelines—went quiet. I was surrounded by the people I love. My dad, my kids, my brother and his family, my partner and his. Three generations, all showing up with bagels, guitars, and love.
We needed two cars to fit the crew. Adrian’s legs alone take up half the backseat these days. He had his headphones on but was still listening to everything. Gabriella rocked out with me the whole drive up. We were hungry, excited, and already laughing by the time we pulled into Bagels With in Delray.
🥯 How to Pull Off a No-Stress Brunch for 12 (Without Losing Your Mind or Your Schmear)
We did it. Two back-to-back brunches in Boca. First for six, then for twelve. And it actually worked.
Here’s the breakdown:
Step 1: Know Your Source Bagels With Deli in Delray is my go-to. The bagels are legit, the spreads are solid, and they’ll slice the lox just right if you ask nicely.
What to Order (for 10–12):
1 dozen assorted bagels
1 lb scallion cream cheese
½ lb lox spread
1 lb tuna salad
1 lb sliced lox
½ gallon Simply Lemonade
Butter (yes, even for the anti-schmear folks—looking at you, Brian)
1 big bowl each of watermelon and grapes
Coffee. Lots of it. (My dad did made-to-order cappuccinos. I suggest a ½ gallon of iced coffee to keep it simple.)
Bonus: Add a board of fruit or pastries if you want to zhuzh it up. Style up the fruit platter like you're auditioning for a Kinfolk shoot if you want to add some extra wow to the occasion.
Let everyone toast and build their own—DIY style. Scooped, toasted, lox or no lox. Adrian grabbed one and went straight to his cousins, guitar in hand. I hovered over the counter, noshing straight from the cutting board like it was a private tasting.
Step 2: Let It Be Casual Set it up buffet-style. Let people linger. Give up on perfection. You’re feeding 12 people, not launching a restaurant concept.
💡 Industry Bite: The $9 Toast Saturday, I asked the girl at the counter—not the register—for six bagels toasted and sliced. She smiled and said, “Sure!” I went to sit with my family.
Ten minutes later, someone else walked over and said it’d be $1.50 per bagel to toast them—nine bucks total. Did I still want to do it?
Sure. But they hadn’t even started.
Look, I wasn’t mad about the fee. I’m a chef. I live in food cost land. But when you say yes and don’t follow through? That’s a hospitality miss.
Hospitality isn’t about doing more. It’s about showing up with intention.
Hospitality isn’t just about agreeing to something. It’s about meaning it. Following through. Making people feel seen, not just served.
From My Kitchen: Late-Night Gnocchi & That Shrimp You Smelled Down the Block
🍝 From My Kitchen: Late-Night Gnocchi & That Shrimp You Smelled Down the Block
✨ Gnocchi alla Vodka(15 minutes. No boiling. Chef-mom approved.)Serves 2–3
1 (12 oz) pack Rana gnocchi
2 tbsp olive oil
½ jar For Good Sauce or your favorite vodka/tomato cream sauce
2 tbsp cream or half & half
1 tbsp butter
Freshly grated Parmigiano Reggiano
Optional: Calabrian chile flakes, fresh basil
Instructions:
Heat olive oil in a nonstick skillet over medium-high heat. Add gnocchi and toast until golden brown and crispy on the edges (about 6–8 minutes).
Push gnocchi to the side of the pan. In the open space, warm the sauce, cream, and butter until combined.
Toss everything together. Serve hot, topped with cheese and extras if desired.
🍤 Garlic Shrimp That Smells Like You Know What You’re Doing Serves 3–4
2 tbsp olive oil
5 cloves garlic, chopped
1 lb U15 shrimp, peeled and deveined
¼ cup white wine
1 tbsp butter
Optional: chili flake, lemon wedge, chopped parsley
Instructions:
Heat oil in a large pan over medium heat. Add garlic and sauté until fragrant, about 30 seconds.
Add shrimp in a single layer. Sear 1–2 minutes per side.
Deglaze with wine and reduce slightly. Swirl in butter and optional garnishes.
Serve with crusty bread or over greens.
🧘♀️ Chef‑Mom Wellness Corner
This week was deeply emotional. Therapy and shamanic work cracked me open—and I let them.
Some days I didn’t shower until mid-afternoon. But when I did, I made it a ritual:
Steamy shower with eucalyptus hanging from the head
Blue light glowing in the corner
My favorite face wash—the scent alone grounds me
Bob Baker affirmations playing in the background
A few drops of essential oil or palo santo on my wrists to shift the air
That’s what coming back to center looked like this week. Not glamorous. Not structured. Just real.
You don’t have to fix the chaos. You just have to remember you’re not it
🌴 Boca vs. Miami = Long Island vs. Manhattan
Every time I’m up in Boca or the Palm Beaches, I’m reminded of how different the rhythm is from Miami. It’s like the Long Island to our Manhattan—less flex, more ease. Same bagel board, less stress about where to park. Same steaks, half the price.
Miami is electric, experimental, and fast. You’re always chasing the next opening, the next big moment. It’s our CITY—epic, layered, full of chaos and beauty.
Boca? Boca’s the chapter where the wise elder gives you fruit and tells you to sit down and enjoy it. It’s calm. It’s comfortable. It’s still got style, but it’s not performing for anyone.
And just like the Hamptons vs. Manhattan, there’s overlap, sure—but also very different kinds of joy. In Boca, I breathe differently. I cook more slowly. I sip my coffee instead of inhaling it between emails.
The steak tastes just as good. The family feels even better.
🛒 Grocery Field Notes: Boca vs. Miami
I love Miami. But every time I shop in Boca, I feel like someone took $40 off my grocery bill just because.
This weekend’s haul came from Joseph’s Classic Market, and the prices? Shockingly fair, especially compared to Miami’s trendier shops, where I can’t even get out with two bags for under $100.
We picked up:
Prime NY Strip + Skirt Steak (Joseph’s quality is serious)
Housemade Sausages that rival some of my favorite city butchers
A $6.99 Wedge Salad
And the most beautiful produce without the Miami markup
I still love my go-tos in Miami—The Golden Hog and Proper Sausages both have a place in my chef heart. But for weekends like this, when we’re feeding 12 and feeling the joy of shared meals, I’m reminded that value doesn’t mean less—it means more of the good stuff, for more people.
We fed a crowd and didn’t flinch. That’s the kind of math I like.
🛍️ From the Market / Things I’m Loving
White Nectarines from Costco – juicy, ripe, and messy in the best way
Costco U15 Shrimp (also from Costco) – the star of multiple weeknight wins
Parmigiano Reggiano – shaved over everything
Rana Gnocchi + For Good Sauce – my midweek magic combo
A fun dinner with my OG New York crew to finally try Ataboy NYC
Also in the works: a new cooking lesson collab I’m excited about, a September Shabbat under the Stars in the works, plus some amazing events and parties that always come with summer in the city.
📣 Now Booking: Summer 2025 Private Chef Experiences
From the Hamptons to Upstate to the Berkshires, I’m offering a limited number of curated private dinners, retreats, and events. Thoughtful, ingredient-driven cooking with warmth, intention, and a little sparkle.
📩 Inquire via nicolevotano.com or email me at chefnicolevotano@gmail.com
Until Next Week… Wishing you nectarines that drip down your wrist, laughter that lingers like roasted garlic on your fingers, and a table where everyone feels like they belong. May your week be full of flavor, stillness, and just enough salt.
With love, Nicole Chef | Hospitality Entrepreneur | Food & Travel Writer
