Buccan's Reception: A Showcase Of Talent With Chefs David Burke, Clay Conley and Todd English

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of South Florida and help keep the future of New Times free.

It was an evening of wine and passed hors d'oeuvres at Buccan in Palm Beach as the intro to the intriguingly named 'Last Supper' event for the Palm Beach Food and Wine Festival. At F&W festivals, even the smallest of events, in this case an hour-long reception before a major meal, can showcase the talents of participating chefs. The small format of passed hors d'oeuvres is a perfect canvas for chefs to take a few ingredients and make a powerful hand-held statement in the palates of diners.

See also: - "Sustain by the Ordinary" Brought a Taste of Charleston to Palm Beach (Photos)

Monday night's reception was no different. Chefs David Burke, Clay Conley, and Todd English took to the kitchen together to put together an array of delectable finger foods, and set the course for the evenings' later dinner.

Among the passed hors d'oeuvres were a lollipop-esque salmon pastrami with mustard oil, held in the hand via breadsticks. The meaty fish was joined by flavors of spice and pepper, with the breadstick giving just the right amount of crunch.

Sizzling brick-sized pink salt blocks, heated in coal fired ovens, held strips of wagyu beef that were placed upon them just before being brought out - the quick contact time allowed one side to arrive salty-seared while the other was perfectly tender and a deep shade of red.

Later, foie gras mousse with pear chutney came around, and dolloped the senses with a hit of sweet and acidic fruit flavor backed up with a mild umami of duck liver.

Speaking of sweet, the wine was a treat, and paired nicely with everything that was passed. Guests were treated to Loveblock, a New Zealand sauvignon blanc hailing from Marlborough's Awatere Valley. On the nose, it exudes peach skin and green apples, while coming in with flavors of melon, peach, and a finish of slight black pepper and herbs. Or, there was the 2010 Cantine Riondo Prosecco Brut, a less-sweet-than-usual wine with a mild woody nose and a crisp floral flavor and juicy finish.

Throughout the reception, it became evident that food and conversation are a match made in heaven, especially when that food comes to you in hand delivered bite-sized morsels.

The Palm Beach Food and Wine Festival finishes off Tuesday night in spectacular fashion, at 150 Worth Ave. with the Grand Tasting - a massive party starting at 6pm featuring 30+ chefs and restaurants from Miami to Palm Beach Gardens that culminates with the 4th Annual Grand Chef Throwdown. Tickets appear to be still available.

If you missed the reception, head up to Buccan to sample to exemplary cuisine of Clay Conley. It is located at 350 South County Road in Palm Beach.

Beer things in your Twitter feed, follow me @DougFairall or even on that strange Google+ thing.

Keep New Times Broward-Palm Beach Free... Since we started New Times Broward-Palm Beach, it has been defined as the free, independent voice of South Florida, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering South Florida with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in South Florida.


Join the New Times community and help support independent local journalism in South Florida.