Culinary Events > No Kid Hungry Dinners

Palm Beach No Kid Hungry Dinner

November 06, 2016

Individual: $250

Buccan

350 S County Road
Palm Beach, Florida

Join Us to Help End Childhood Hunger in America

Sunday, November 6, 2016

Buccan Logo White Palm Beach
Buccan
350 S County Road
Palm Beach, FL 33480

6 p.m. - Cocktail Reception
7 p.m. - Multi-Course Seated Dinner and Live Auction

 

Host Chef
Clay Conley
Buccan
Palm Beach, FL

Participating Chefs
Tim Lipman
Coolinary Cafe
Jupiter, FL

Michael Pirolo
Macchialina
Miami Beach, FL
 

Check back for a full participating chef line-up coming soon!

No child in should grow up hungry in America, but 1 in 5 kids will face hunger this year.  Using proven, practical solutions, No Kid Hungry is ending childhood hunger today by ensuring that kids start the day with a nutritious breakfast and families learn the skills they need to shop and cook on a budget.  When we all work together, we can make sure kids get the healthy food they need.  No Kid Hungry is a campaign of national anti-hunger organization Share Our Strength.  Join us at NoKidHungry.org.

Clay T. Conley
chef/owner
Buccan, Imoto, Buccan Catering, The Sandwich Shop at Buccan, Grato    

Chef Clay Conley opened Buccan in Palm Beach, FL in January 2011. His intention was to create a space that replicated the warmth of cooking at home with friends, offering full-flavored small plates designed to share, a casually sophisticated ambiance, and a gracious reception. The raving accolades that resulted from his realized vision included two James Beard Award nominations for Best Chef: South, numerous other Best Chef and Best New Restaurant honors, and growth….in February 2012, he opened Imoto (transl: little sister), an intimate, Asian-focused extension of Buccan.

Clay’s approach at Buccan represents true world casual cuisine, blending the classic comfort of his New England childhood, the rustic boldness of the Mediterranean, and the sensual influence of Latin America in thoughtful, explosive arrangements. The time he spent living in Tokyo and subsequent travels though Southeast Asia inspire his offerings at Imoto. In all his cooking, Clay applies contrasting tastes, textures, and temperatures to traditional flavor combinations, highlighting his attention to balance.

Clay has been credited with kick-starting a Palm Beach dining revolution, and his business continues to grow. In 2014, due to increasing demand, Clay and partners launched Buccan Catering, a full-fledged catering division for on and offsite events. The Sandwich Shop at Buccan, offering to-go lunch options crafted on house-made breads using house-cured meats, opened later that year. And Grato, a full-service Italian-inspired restaurant, opened in West Palm Beach to a packed room nightly in January 2016.

A protégé of Todd English, eventually serving as the celebrity chef’s director of culinary operations, Clay moved to Miami in 2005 to run the kitchen of the signature AAA Five Diamond Award restaurant Azul at the Mandarin Oriental before forming Buccan Group with partners Piper Quinn and Sam Slattery. 

The chef and his restaurants have been recognized in national and international media outlets including NY Times, Wall Street Journal, Travel + Leisure, Boston Globe, NY Post, Conde Nast Traveler, Robb Report, Fodors, Miami Herald, and  USA Today.  Buccan is listed as Forbes Travel Guide’s “hottest spot” in Palm Beach, Esquire’s “Where to Eat in South Florida Now,” Open Table Diners’ Choice “Top 100 Hot Spot Restaurants in America,” and has received “Best Restaurant” accolades from top regional publications. Clay has been honored with two James Beard Award nominations (Best Chef: South) and was listed as a “Top 25 Best Chefs of The American South.”  He has cooked on Emeril’s Florida, featured on both Food Network and Cooking Channel, PBS’s The Victory Garden, The Today Show and Fox and Friends.

 


Tim Lipman

Chef/Owner, Coolinary Cafe

Chef Tim Lipman, raised in Central Florida, developed his love for food from watching his grandmother grow her tomatoes and feed their pigs. Her Southern-Italian influence mixed with Southern-American cuisine shines through in Tim and his wife Jenny’s recently-opened restaurant, Coolinary Café.

Nineteen years in the industry started in a country club where Tim, then a dishwasher, worked his way up through the ranks of Garde Manger, Line Cook, and eventually Sous Chef when he was encouraged to go culinary school.  He attended Florida Culinary Institute while working in a family restaurant on Palm Beach Island as the Butcher and Line Cook.  He graduated in 2001 while working at Carmine’s Ocean Grill before moving on to the very popular North County staple, Little Moir’s Food Shack.  There, he expanded upon his craft and continued to focus on the next step. After growing his reputation and honing his craft, he was offered the lead role as Executive Chef of Moir’s newest venture, Leftovers Café. Lipman continued to refine his palate and, four years later, opened up his own café where you can often find him in his open kitchen making ample use of seasonal ingredients while focusing on responsible, local farming.



Michael Pirolo
Chef/Owner, Macchialina

Born in Queens, New York, but raised in Avellino, Italy, Pirolo comes from a fiercely passionate food family. So much, in fact, that at the age of 21 he enrolled in culinary school in Torino, Italy; a formal education that led to apprenticeships at Michelin-starred establishments such as La Voglia Matta in Bologna and Café Groppi in Piemonte. 

He opened Macchialina with partner Jen Chaefsky on Miami Beach’s Alton Road in 2012. The restaurant opened to much acclaim, earning the duo accolades including being ranked among the top “South Florida Food 50” by The Miami Herald (February 2015). In 2016, Pirolo was named a James-Beard Award semi-finalist for “Best Chef: South.”

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