Palm Beach's Taste of the Nation for No Kid Hungry
Join us to end childhood hunger in America
Thursday, April 20, 2017
The Kravis Center, Cohen Pavilion
VIP Admission: $200 | 6:00-10:00pm
General Admission: $125 | 7:00-10:00pm
It’s not every day you get to see and taste the talents of a chef like Lindsay Autry. A graduate of Johnson & Wales University, Chef Autry has 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 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 was the Executive Chef of the historic Sundy House in Delray Beach, Florida where she also cooked at the prestigious James Beard House in New York City. Currently, Chef Autry resides in West Palm Beach and is co-partner and founder of the impending restaurant, The Regional Kitchen & Public House (www.eatregional.com), which will open its doors in early 2016 in the heart of West Palm Beach’s downtown entertainment district.
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 immediately captivated with the workings of the hotel banquet kitchen, which became his after school playground. Before, he could drive, Zach began what would be a long successful career in the kitchen. From his hometown of Clermont, FL to Orlando, Miami and finally New York City, he continuously sought out challenging kitchens in which to develop his skills. Zach perceives cooking as a craft melding technical skill with a love of food and a respect for process. No short cuts! The wonderful bounty of Florida and the Southeast drive his cuisine, guided by years of practicing the best of French technique at Le Cirque and with Daniel Boulud. Zach is thrilled to work with as many local farmers and fisherman as possible as well as being able to source the finest ingredients around the world. This philosophy, along with his team building skills and detail orientated work ethic earned Zach four consecutive trips to New York as a finalist for Best Chef : South at the James Beard Awards.
After 12 years with Daniel Boulud, Zach accepted a fresh new challenge as the Executive Chef of Addison Reserve Country Club. He was offered a unique opportunity to rebuild the kitchen as well as the kitchen team’s philosophy, dining concept and food and beverage team focus and technique from the ground up during a $20 million clubhouse renovation. Addison Reserve is ranked 9th best Country Club in the United States as a Distinguished Emerald Club of America by Board Room Magazine and is also ranked 51st of over 630 worldwide clubs as a 5-Star Platinum Club of the World.
Zach is a dedicated member of the Palm Beach community participating in several local charitable culinary events. His work with No Kid Hungry has taken him to Capitol Hill lobbying for Child Nutrition In 2010, Share our Strength recognized Zach with a National Community Leadership Award for his work with the No Kid hungry campaign. Zach continues his work with Share our Strength as Chair of Palm Beach's Taste of the Nation event and No Kid Hungry dinners.
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.
You'll also be able to sip on refreshing beverages from:
Our Official Coffee:
Our Official Water:
Our Partners In Florida
Who We Help
Florida Impact Since 1979, Florida Impact has been dedicated to reducing hunger and poverty in Florida. Our mission is to inspire and enlist the people of Florida to secure justice for and with those whose economic rights have not been realized. We also work to increase access to food programs by conducting aggressive outreach strategies and public policy advocacy.
Feeding South Florida Feeding South Florida is the sole Feeding America food bank serving Palm Beach, Broward, Miami-Dade, and Monroe Counties. Through direct-service programs and a network of nonprofit partner agencies, including soup kitchens, food pantries, homeless shelters, and group homes, Feeding South Florida rescues and distributes more than 40 million pounds of food per year, as well as leads hunger and poverty advocacy efforts and provides innovative programming and education.
FLIPANY Florida introduces Physical Activity and Nutrition to Youth (FLIPANY)'s mission to empower youth and their families through physical activity and nutrition education programs while raising awareness and creating policies for a healthier community.