Culinary Events > No Kid Hungry Dinners

Palm Beach No Kid Hungry Dinner

November 06, 2016

Individual: $250

Healthy Meals Advocate : $1,000

Afterschool Snack Star: $2,500

Summer Meals Supporter: $5,000

School Breakfast Hero: $10,000

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
Joseph Burnett
Osprey Tavern
Orlando, FL

Tim Lipman
Coolinary Cafe
Jupiter, FL

Michael Pirolo
Macchialina
Miami Beach, FL

Event Chairs
Nadine Allen
Rosa Feeney
Karen Foreman
Mary Quick

Summer Meals Supporter
Marcia and Denny Seremet



 

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.

 

 

Joseph Burnett
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.

 


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.”

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.   

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