Join Us to Help End Childhood Hunger in America
Sunday, November 5, 2017
350 S County Road
Palm Beach, FL 33480
6 p.m. - Cocktail Reception
7 p.m. - Multi-Course Seated Dinner and Live Auction
Palm Beach, FL
No child in should grow up hungry in America, but 1 in 6 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.
Chef Clay Conley
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.
Chef Lindsay Autry
The Regional Kitchen & Public House
It’s a rare opportunity to enjoy the culinary creations of a chef as talented as Lindsay Autry. Her exceptional skills in the kitchen have earned her the reputation of one of America’s top chefs, and provided her the opportunity to work alongside some of the best in the world. A graduate of Johnson & Wales University, Chef Autry held various chef positions at prominent restaurants along the East Coast and in Mexico and made headlines as a finalist on Bravo TV’s ninth season of “Top Chef.” As a native North Carolinian, Chef Autry describes her cuisine as soulful, embracing Mediterranean flavors with a blend of her southern roots.
She honed her skill under James Beard Award winning Chef Michelle Bernstein, starting at Azul at the Mandarin Oriental in Miami and then on to open MB as Sous Chef in Cancun, Mexico. Chef Autry served as Chef de Cuisine of Las Brisas at The Fairmont Mayakoba in Playa del Carmen, and was the Executive Chef of Michelle Bernstein Restaurant at the Omphoy Ocean Resort. Chef Autry the served as Executive Chef of the historic Sundy House in Delray Beach, Florida, with whom she had the honor of cooking at the prestigious James Beard House. Most recently, Chef Autry launched Fin & Feather Palm Beach (www.finandfeatherpb.com), a boutique catering company that offers Southern Soul and Florida Coastal Cuisine. In Spring 2015, Chef Autry and her handpicked team of area chefs competed in the Miami leg of the traveling culinary battle COCHON 555, and won against more than five other teams of highly skilled competitors. The win crowned Chef Autry the Princess of Porc.
Currently, Chef Autry resides in West Palm Beach and is co-partner and founder of the culinary hotspot, The Regional Kitchen & Public House (www.eatregional.com), which opened its doors in September 2016 in the heart of West Palm Beach’s downtown entertainment district. Alongside partner and area restaurateur Thierry Beaud, Chef Autry serves The Regional’s guests a cuisine that honors the traditional appeal of deep-rooted American foods, while celebrating the innovative approach of today’s progressive kitchens. The Regional was recently named “#1 Best Restaurant in Palm Beach County in 2016” by the Palm Beach Post. More about Chef Autry can be found at LindsayAutry.com.
Chef Aaron Brooks
EDGE, Steak & Bar
Aussie native, Aaron Brooks made his way to Miami to launch the modern steakhouse EDGE Steak & Bar in November 2011. A journey that took him from the Gold Coast to Vancouver and then Boston, Brooks has orbited around cultures and cuisines, from Pan-Asian to New England. Passion about his profession, he finds culinary inspiration from each destination, offering a sense of place with his cuisine. At EDGE he features Latin flavors and influences with its bright and fresh flavors: tartares spiked with Peruvian aji Amarillo, citrusy ceviches and earthy chorizo croquetas.
His focus is on farm-to-table prime products, all-natural ingredients and perfect techniques. The better-tasting natural grass-fed beef – from family-owned Creekstone Farms in Arkansas – comes in smaller cuts; the intense heat of the special Infra-red grill it’s cooked on seals in juices and tenderness and creates a fabulous crust on the outside. As for the seafood, “We go local with mahi, corvina, snapper, and stone crabs– they’re awesome, the best crabs I’ve ever eaten, and fresh Florida spiny lobster,” explains Brooks. “But we also bring in the best of East Coast seafood,” he says.
Since joining EDGE Steak & Bar, Chef Brooks has performed in renowned forums, including the prestigious James Beard House, Food & Wine Classic in Aspen and South Beach Wine & Food Festival. A local feat, he beat out five of Miami’s top culinary masterminds to win Prince of Porc in the Miami regional Cochon555. He’s been named the Miami "Lambassador" by Meat & Livestock Australia for his expertise and knowledge of Australia’s grass-feed lamb and beef products. Additional accolades include being named the only culinary professional in Brickell Magazine’s 2013 “Top 20 Under 40” list as well as one of Miami New Times’ top Tastemakers who have helped shape the Miami food scene into what it is today.
Chef Janderyn Makris
Earth & Sugar
(Bio & Headshot coming soon!)
2017 PALM BEACH SPONSORSHIP OPPORTUNITIES
SCHOOL BREAKFAST HERO $10,000
1 table of 8 at the dinner and access to cocktail reception
Recognition in all marketing and media
Full page ad in printed event program
Recognition and thank you during event
Photo op with the evening’s participating chefs
Support at this level can help two schools launch an in-classroom breakfast program
Tax deductible amount $9,200
SUMMER MEALS SUPPORTER $5,000
6 tickets to both the dinner and cocktail reception
Recognition in all marketing and media
Half page ad in printed event program
Support at this level can upgrade a kitchen at a summer meals site, allowing them to feed more kids during the summer months
Tax deductible amount $4,400
AFTERSCHOOL SNACK STAR $2,500
4 tickets to both the dinner and cocktail reception
Recognition in all marketing and media
Quarter page ad in printed event program
Support at this level can help launch an afterschool meals program to feed children when school is out of session
Tax deductible amount $2,100
HEALTHY MEALS ADVOCATE $1,250
2 tickets to both the dinner and cocktail reception
Listing in printed event program
Support at this level can fund a community-wide outreach program to inform up to 10,000 families about free summer meals available for their children
Tax deductible amount $1,050
Please click here to view photos from last years' event!
Thank you to our 2017 sponsors!
School Breakfast Heroes
Marcia and Alan Docter
Marcia and Denny Seremet