Join Us to Help End Childhood Hunger in America
Sunday, November 6, 2016
350 S County Road
Palm Beach, FL 33480
6 p.m. - Cocktail Reception
7 p.m. - Multi-Course Seated Dinner and Live Auction
THE DINNER IS SOLD OUT. Please contact Courtney Smith at firstname.lastname@example.org for more details.
Palm Beach, FL
The Osprey Tavern
Miami Beach, FL
The Sugar Monkey
Lake Worth, FL
Virginia Philip Wine Shop & Academy
West Palm Beach, FL
School Breakfast Heroes
Nadine Allen and Sanjiv Sharma
Summer Meals Supporter
Marcia and Alan Doctor
Mary Quick and James Daras
Karen and Jay Foreman
Rosemary and Carlos Ferrer
Marcia and Denny Seremet
Afterschool Snack Star
Healthy Meals Advocates
Ann Lessing Bresnan
Luz and Marshall Leeds
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
Executive Chef, The Osprey Tavern
Joseph Burnett began his career in the kitchen at Norman’s in Miami, Florida, learning his craft firsthand from elite, James Beard Award-winning Chef Norman Van Aken. Van Aken taught Burnett technique, methodology and perhaps most importantly, the influence of Florida flavors and New World cuisine. Armed with these teachings and his own fresh perspective on cuisine, Burnett worked his way up the kitchen ranks to a chef position at Van Aken’s namesake restaurant, Norman’s at The Ritz-Carlton Grand Lakes Orlando. After almost a decade of working in fine dining, Burnett made the shift to the corporate culinary world and held positions at both Epcot Loews Hotels.
From 2012 to 2015, Burnett trained under James Beard-nominated chef duo, James and Julie Petrakis, as Chef de Cuisine at their celebrated gastropub concept, The Ravenous Pig. In 2015, Burnett joined The Osprey Tavern as the opening Executive Chef where his responsibilities included crafting the menu, spearheading kitchen operations and ensuring high quality and aesthetically pleasing dishes hit each table. As the helm of the kitchen, Burnett has lead the team to numerous awards including “Best New Restaurant” and “Critic’s Pick: Chef” in Orlando Magazine’s 2016 Dining Awards.
“Creating and executing the vision for this new restaurant has really been the crowning achievement of my career” said Burnett. “The owners, Jason and Sue, really believed in me and have allowed me to craft a menu that changes with the seasons and puts a strong focus on harvesting local ingredients and meat so we can support local, small businesses.”
Burnett’s appreciation for fresh ingredients stems from his childhood in England, where he sampled vegetables grown in the neighbor’s garden along with sun-warmed wild blackberries with his great-grandmother. Burnett’s upbringing fuels his philosophy that guest should enjoy meals crafted with responsibly-sourced ingredients and local when possible.
Burnett’s extensive travels have allowed him to sample flavors and ingredients from all over the world—from Latin America to Southeast Asia and Europe—learning cooking techniques from different cultures. When he is not behind the line, Burnett enjoys spending time with his wife Viviana, daughter Isabel, and son Sebastian.
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.
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.”
Chef/Owner, The Sugar Monkey
Jennifer Reed, chef-owner, focused her full time attention to the sugar monkey in 2008 after eight years working for Daniel Boulud. As Executive Pastry Chef of Cafe Boulud Palm Beach, she recieved numerous accolades for her work. The raves continue as the sugar monkey infuses classic French training with Jennifer's playful Midwestern spirit.
The sugar monkey is routinely featured in Palm Beach Illustrated, The Palm Beach Post, PalmBeacher and Boca Magazines. But, it is the loyalty and love received from long standing and new clients that drive Jennifer everyday in her mission in "making the world a sweeter place, one cake at a time"
Virginia Philip Master Sommelier
Master Sommelier Virginia Philip’s career includes a list of recognition spanning more than a decade. An expert among experts, her mastery and opinion is sought by journalists, colleagues and other sommeliers alike. In 2002 Philip became the 11th woman in the world to earn the extraordinary accreditation of Master Sommelier, the highest certification of international proficiency (today there are only 26 women out of 206 professionals worldwide). She has won the title of “Best Sommelier of the United States from the American Sommelier Association for 2002-2006. With continuing acknowledgment of her skill, the eminent James Beard Foundation nominated Philip for Outstanding Wine & Spirits Professional 2012. On May 23, 2015, Virginia was bestowed with one of the highest honors of “Honorary Doctorate Degree of Oenology” from her alma mater Johnson & Wales.
Philip utilizes her profound understanding of wine and her adaptable approach across a gamut of outlets. As Master Sommelier for the iconic The Breakers Palm Beach, Philip leads the beverage department for nine restaurants and bars – including the newly launched and über popular HMF – 14 wine lists including the resorts prized 1,600 selection list, which won Wine Spectators Grand Award every year since its inception in 1981. In addition, working in tandem with Mas la Chevalière wine making team in Languedoc, France, Philip creates The Breaker’s house wine blend, a program she initiated and implemented in 2004.
Philip is knowledgeable, yet approachable, current and well-connected to the industry. Emphasizing these traits, she fulfilled a lifetime dream when she opened the Virginia Philip Wine Shop & Academy off Clematis Street in the heart of downtown West Palm Beach. With approximately 650 personally-selected offerings, the boutique shop offers an outlet for her to share her extensive knowledge and generous demeanor to guests, often in a one-on-one basis. The Academy also satisfies Philip’s passion for teaching, and provides a space where she offers weekly wine education programs and guest appearances from national and international winemakers. The significance of her instruction may also be seen in her editorial contributions to Yachts International.
Philip’s expertise is called upon in a variety of judging competitions including the Decanter World Wine Awards in London, The American Fine Wine Competition and the Dallas Morning News competition. Philip has been a perennial favorite at annual events such as the Palm Beach Food & Wine Festival and the South Beach Food & Wine Festival where she has led wine-tasting sessions and judged cooking competitions. She assisted with the Vanilla Puddin’ wine featuring Gabrielle Union. She has also been appointed as a consultant to Seminole Casino Coconut Creek. In the Spring of 2015, Philip co-created and launched the “Livernano 90 C Lo Cal” wine collection with partner Gudrun Cuillo of Livernano winery.
Philip’s interest in wine began at an early age, studying the subject in college and working at a vineyard during the summer. She graduated Magna Cum Laude in 1989 with a BS in Hotel and Restaurant Management from Johnson & Wales University. Prior to her arrival at the Breakers Palm Beach, she worked at many accredited resorts and restaurants, most notably the Five Diamond/Five Star Award winning resort The Little Nell in Aspen, Colorado.
Master Sommelier Virginia Philip has brought notoriety and attention to the outlets she supports with appearances on “The Today Show” and the Food Network and recognition in Food & Wine, Town & Country, Wine Spectator, Wine Enthusiast, Wine Country Living and Decanter. And her passion to taste and learn and, especially, to share her expertise on this subject will continue to grow and evolve with each new project.