Executive Chef Clay Conley from Buccan & Grato, Farm to Table Dinner and Wine Tasting 04/13/2023

Photography and Blog by Liz McKinley

Clouds hovered over head and the rain continued as guests clutched umbrellas and jumped through puddles on their way to dinner prepared by Executive Chef Clay Conley from Buccan and Grato in Palm Beach. The forecast called for rain all day and night but it wasn’t going to dissuade those who had waited weeks for the sold out farm-to-table dinner. Despite the dreary weather, the energy and excitement in the air was palpable as the crowd peeled off rain coats while hors de’ oeuvres were passed and everyone enjoyed a nice welcome Prosecco provided by Franny and Ann Z / Gourmet Galaxy.

The rain began to lighten, eventually giving way to a beautiful rainbow arched across the sky. Guests enjoyed the menu’s amazing flavors as they sipped Italian wines and live music performed by Phil Axelband filled the air, its lively sounds matching their spirit of the room. The rainy start to the dinner only added to the magic of the evening, creating an unforgettable experience for guests treated to dinner prepared by Chef Clay Conley, four-time semi-finalist for a James Beard Award as a “Best Chef in America. “

His journey to owning one of the most sought-after reservations in Palm Beach began with humble roots in Maine and in the kitchen as a dish washer in his early teens. In his 20’s he moved to Boston and started working for Todd English, becoming the chef’s culinary director overseeing 18 restaurants around the world. A desire to do more cooking than managing enticed him to put his toque in the ring for Executive Chef at the Mandarin Oriental in Miami, a match for his love for Asian cuisine after spending time in Japan. A few years and many accolades later, the desire to start his own restaurant came together and he decided on Palm Beach. Within 7 years he was impressing foodies with Buccan (still one of the hottest reservations in Palm Beach), Imoto (Japanese for “little sister”) a Japanese/Asian concept next to Buccan, and Grato, his neighborhood-styled casual Italian restaurant. His restaurants have been recognized by numerous publications including New York Times, Travel + Leisure, and Conde Nast Traveler, to name just a few. 

Chef Conley’s desire for fresh, flavor-filled dishes brought him to Diane Cordeau and Carl Frost of Kai-Kai Farm many years ago. Between Buccan, Imoto, Grato and the Buccan Sandwich Shop, Chef Conley has been known to order over 150 pounds of tomatoes weekly depending on the season and his menus! This evening’s menu featured Kai-Kai’s lettuces, peas, broccoli and lentils paired with tuna, shrimp, chicken and more. It was a feast for the eyes and a kaleidoscope of flavors. Throughout the evening guests were treated to Italian wines paired by  Sommelier Johnny to enhance each dish. 

Each dish was more impressive and tastier than the previous culminating in a dessert so gorgeous it was (almost) a shame to eat. Diane closed the evening, as she usually does, by handing the microphone to the Chef to say a few words and as she said his name the room erupted in clapping and cheers in appreciation for all hard work and amazing flavors. 

Menu

Passed hors de’ oeuvres. 

Paired with

Zardetto Prosecco Veneto and Zardetto Prosecco Rose Veneto

First Course

Kai-Kai Farm Garden salad

Paired with

Lini 910 Lambrusco Rosso Emilia-Romagna Italy N/V,

A decadent blend of ripe cherries, blueberries, sweet herbs and spice

Second Course

Spring Pea Ravioli, Green 

vegetables, Black Truffle Butter

Paired with 

Collemassari Melacce Vermentino Tuscany 2021

Granny Smith apple, white peach and sweet limes and exotic fruits

Third Course

Florida Pink Shrimp salted, 

Lentil Tacu Tacu, Aji Amarillo

Paired with

Castillo Di Bossi Chanti Classico Riserva Berardo 2018

Notes of blueberries, dried orange peel, vanilla, tobacco, cedar, spice box & grilled meats

Fourth Course

Yogurt Marinated Chicken, Grilled

Eggplant, Happy Rich Broccoli

Paired with

Zenato Valpolicella Ripassa Vento 2018

 A mix of red berries, bright orange peel and spicy cedar

Dessert

Rhubarb Orange Mousse, Rhubarb

Chutney, Honey Ice Cream

Paired with

Broadbent 10 Year Tawny Port Douro Portugal

A slight brick red color with mellow notes of chocolate and nuts

Two dinners with wine tasting and four demonstration dinners remain before the season comes to an end. Vegetables are still growing and the chefs are still cooking while Franny pours some amazing wines!