Culinary Events > No Kid Hungry Dinners

Palm Beach No Kid Hungry Dinner

November 15, 2015

No Kid Hungry Champion: $25,000

School Breakfast Hero: $10,000

Summer Meals Supporter: $5,000

After School Meals Friend: $2,500

Power Couple: $750

Individual Ticket: $250


350 S County Road
Palm Beach, Florida

Thank you to everyone who joined us on Nov. 15 at buccan!

Save the Date

Join Us to Help
End Childhood Hunger in America

Sunday, November 15, 2015

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

6 p.m. - Cocktail Reception
7 p.m. - Multi-Course Seated Reception


Clay Conley, BuccanPalm Beach, FL

Zach Bell, Addison Reserve Country Club, Delray Beach, FL
Matt Bell, South on Main, Little Rock, AR
Marcello Fiorentino, La Sirena, West Palm Beach, FL

Tickets are now sold out for this event. If you would like to be added to our waitlist, please contact Courtney Smith at or 202-649-4357. 

Palm Beach No Kid Hungry Dinner - Donation Only Click Here 
If you can't join us, you can still make a difference for kids in need. Click here and you will be directed to a secure No Kid Hungry donation page, where you can select "NKH Palm Beach, FL" from the Taste of the Nation City pull-down. Thank you for supporting our work to end childhood hunger in America.

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

For more information and to purchase No Kid Hungry Champion or School Breakfast Hero sponsorships, please contact Donna Batcho at and Courtney Smith at

No Kid Hungry Champions will receive:

  • 1 table of 8 at dinner / 8 guests for cocktail reception
  • No Kid Hungry Champion recognition in all media
  • Full page tribute ad in program
  • Speaking opportunity at dinner
  • Recognition and thank you during event
  • Souvenir menu signed by all of the evening's participating chefs
  • Tax deductible amount: $24,200

*Support at this level can help cover one quarter of the costs to permanently retrofit a mobile meals truck to reach kids with summer meals at a time when they might otherwise go hungry -- providing critical infrastructure to ensure that children have a meal now and for years to come.

School Breakfast Heroes will receive:

  • 1 table of 8 at dinner / 8 guests for cocktail reception
  • Host Committee recognition in all media
  • Half-page tribute ad in the program
  • Recognition and thank you during opening welcome
  • Souvenir menu signed by all of the evening's participating chefs
  • Tax deductible amount: $9,200

*Support at this level can help two schools launch an in-classroom breakfast program.

Summer Meals Supporters will receive:

  • 6 tickets to dinner & cocktail reception
  • Half page ad in the printed event program
  • Tax deductible amount: $4,400

*Support at this level can upgrade a kitchen at an afterschool meals site, allowing them to feed more kids outside of the school day.

After School Meals Friends will receive:

  • 4 tickets to dinner & cocktail reception
  • Listing in printed materials
  • Tax deductible amount: $2,100

*Support at this level can cover the cost of a refrigerator or freezer for a summer meals program, meaning more kids can be served meals out of school time.


Power Couples will receive:

  • 2 tickets to the dinner and cocktail reception
  • Listing in printed materials
  • Tax deductible amount: $550

*Support at this level can provide 7,500 healthy meals to children


Individuals will receive:

  • 1 ticket to the dinner and cocktail reception
  • Tax deductible amount: $150

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 welcoming 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.


The chef's 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, is scheduled to open in West Palm Beach Fall 2015.


Chef Clay and his restaurants have been recognized in national and international media outlets including New York Times, Travel + Leisure, Boston Globe, NY Post, Conde Nast Traveler, Robb Report, Fodors, Complot, USA Today, Travel Channel and Wall Street Journal. Buccan is listed as Forbes Travel Guide’s “hottest spot” in Palm Beach, Esquire’s “Where to Eat in South FL Now,” OpenTable's “Top 100 Hot Spot Restaurants in America,” and has received “Best Restaurant” accolades from all area publications. Clay has been honored with two James Beard Award nominations for 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, The Victory Garden, The Today Show and Fox and Friends



Matt Bell


Zach Bell

Zach hails from Clermont, Florida. An early fascination with the kitchen dates back to the fourth grade when his family’s relocation meant several months residing at a hotel.  He was captivated with the workings of the hotel kitchen, which became his after school playground.  That early interest translated into an entrance into the hospitality workforce as young teenager looking to make some pocket change. The desire for financial independence morphed into a love of cooking for and entertaining people. The development of Zach’s hospitality philosophy was honed even further at Marriott’s Orlando World Center Resort, and was formalized at Johnson and Wales University in North Miami. While a student, Zach joined chefs Marc Poidevin and Sascha Lyon, both former Daniel Boulud alumni at Miami’s Biz Bistro; where he absorbed the technique, care and attention to detail that defines French cooking. Zach perceives cooking as a craft melding technical skill with a love of food and a respect for process.  No short cuts!

Zach was offered an opening spot in the kitchen of the famed Le Cirque 2000 at the New York Palace; sold everything he couldn’t carry; and was living in the East Village of Manhattan two weeks later. At Le Cirque, found guidance under sous chef Andrew Carmellini, with whom he followed, joining the Daniel Boulud team at the original Café Boulud. Zach quickly became Sous Chef and four years later, was offered his first Executive Chef position, opening Café Boulud Palm Beach in 2003. During his tenure, he earned the restaurant numerous accolades, and was featured regularly in local publications.  His most exciting achievement: a four time finalist for the coveted Best Chef South Award from the James Beard Foundation.

After 12 years with Daniel, Zach felt ready for a fresh new challenge and was approached by Addison Reserve Country Club for the Executive Chef position. The club was undergoing a $30 million dollar renovation, and had big plans for bringing the level of club cuisine to a higher, more refined standard. Zach knew that he could only work with the best after having working for Daniel and the team and resources at Addison Reserve, proved to be a good match. In the club world, Zach continues to earn recognition for his exciting style of leadership, innovation and passion for hospitality. Addison Reserve Country Club is a Distinguished Emerald Club of America, a Five Star Platinum Club and currently ranks #9 in the nation among over six thousand country clubs!

Zach is a dedicated member of the Palm Beach County community having spearheaded many culinary events for Share our Strength’s No Kid Hungry campaign, The March of Dimes and SlowFoodUSA among others. In 2010, Share our Strength recognized Zach with a National Leadership Community Award for his work with the No Kid hungry campaign. Zach also volunteers his time and resources to the Kravis Center of the Performing Arts with their Annual Palm Beach Wine Auction, one of the highlights of the Palm Beach Social Calendar. 

Marcello Fiorentino

Born into the restaurant business, Marcello Fiorentino, was destined to be a chef. His father and two of his uncles, all born in  Italy, were talented chefs. At a young age Marcello learned the skills of his trade at his father’s award winning restaurant, Capriccio, on Long Island, New York.  A first generation Italian American he spent many of his summers visiting Italy and cooking alongside his family on the island of Capri. Moving to Florida in 1975 his father opened Capriccio Restaurant and Ristorante Pappagallo in Palm Beach. Marcello spent many of his evenings after school in the kitchens working all aspects of the restaurant. After graduating high school, he and his father opened a retail fish and seafood market in Lantana, Florida. In 1986 his parents opened Marcello’s La Sirena in West Palm Beach. After his father passed away in 1994, Marcello entered the restaurant to run the kitchen. With no formal training he applied all of his knowledge growing up in the business to make Marcello’s La Sirena a success.  It was a struggle for several years.  Many of his father’s previous customers compared the two under a very critical eye. But, thirty years later, and after a tremendous amount of work, Marcello has proven himself as the ultimate Chef and Owner of La Sirena. Year after year,

La Sirena receives accolades from the highest publications such as Zagat Survey,  as well as local sources.  Marcello’s most recent accolade comes from the Wine Spectator.  La Sirena received the 2015 Grand Award for it’s wine program.  This is an enormous feat, considering only four restaurants in Florida hold the award, along with 81 restaurants in the United States.  To this day, Marcello remains humble with all of his accomplishments.  He still holds true the philosophy and standards his parents set so long ago: “Prepare the best ingredients, in the simplest way, with love and dedication.”

His greatest ambition is to continue the legacy of Marcello’s La Sirena restaurant with his own children taking over the helm with many generations to come. 

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