A Few Last Pictures: Palm Beach Food and Wine Festival -- The Last Supper at Buccan (Photos)

Yes, we know it was last Monday... but we just got our film developed, and wanted to sahre these pics of an all-star cast of celebrity chefs and guests at the Last Supper hosted at Buccan. James Beard Award nominee for Best Chef of the South 2012, Clay Conley hosted...

By Sara Ventiera

December 18, 2012

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Yes, we know it was last Monday... but we just got our film developed, and wanted to sahre these pics of an all-star cast of celebrity chefs and guests at the Last Supper hosted at Buccan. James Beard Award nominee for Best Chef of the South 2012, Clay Conley hosted this years winner Chris Hastings of Hot & Hot Fish Club in Birmingham, Alabama. Also involved: fellow 2012 James Beard nominee and Top Chef alum, Jeff McInnis of Yardbird Southern Table & Bar; 2009 James Beard winner Mike Lata of FIG in Charleston, South Carolina; and 2005 James Beard nominee for best pastry chef, Elizabeth Faulkner of Krescendo in Brooklyn. Hint: you may have noticed a trend with the whole James Beard thing--no biggie.

See Also:

- Palm Beach Food and Wine Festival's "Burgers By the Beach" Event a Hit

- Event Coverage: Palm Beach Food & Wine Fest Kick-Off at Cafe Boulud

- Palm Beach Food & Wine Festival 2012

This is the second year Buccan has been involved in the festival: it opened in January of 2011, which also happened to be the same year the festival began its expansion. Conley and festival organizer David Sabin worked together on picking the attending chefs. Sabin reached out to each chef initially, but Conley was able to chose with whom he would like to cook.

The evening started out with passed hors d'oeuvres and moved on to a five-course dinner with a course prepared by each chef in the open kitchen of the restaurant. Conley started with Walt's Heirloom Tomato Tasting with squash flower and burrata. Lata followed with capers blade oyster ravioli, del plin. McInnis' 'Porducken' with apple butter, baby root vegetables, and celery root puree served as the third course. It was followed by Hastings' roasted shoulder of lamb with Anson Mills farro, harissa, and roasted chestnuts. Faulkner topped it all off with tartufo, gianduja semmifreddo, cocoa nib sbrisonlona, and caramel tangerine.

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