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PBI Awards: Best Culinary Sensation

Best Culinary Sensation

 

Chef Clay Conley’s recipe for success

Clay Conley - chef and operator of Buccan and Imoto - Palm Beach restaurants

 

Ingredients


Procedure

  1. Begin by rolling up sleeves and washing dishes in Boston restaurants as youth.
  2. Once hands are dry, knead yearlong stint working hot line at Figs, Todd English’s bistro.
  3. Accept offer from English to serve as chef at Olives in Boston. Shake hands to properly seal deal.
  4. Toss in Olives in Las Vegas and Washington, D.C.
  5. Marinate Tokyo Olives for seven months before adding to mixture. Taste often until appreciation for Japanese cuisine is fully developed.
  6. Transfer ingredients to Bluezoo at Walt Disney World’s Swan and Dolphin Resort.
  7. Stir in Azul Restaurant at Mandarin Oriental Hotel in Miami.
  8. With backing by Piper Quinn, grind determination and open Buccan and Imoto, two of Palm Beach’s hottest small-plate restaurants. Add dash of Japanese influence.
  9. For best results, sprinkle with energetic vibe and casual atmosphere.
  10. Garnish with two James Beard nominations.
  11. Enjoy the culinary talents of Clay Conley, one of the greatest chefs in town.

Serving size: Thousands of loyal Palm Beachers
 

 

Photo by Rose E. Martin
 

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