On any night during the high social season or anytime throughout the year for that matter, the crowds at Buccan are always inches deep. Whether you are meeting friends at the bar, grabbing a drink on your way to another event or your waiting for a table, Buccan is one of the hottest spots in town. Maybe it’s their jalapeño marguerites, “small bites, big flavor creations” made of the freshest ingredients that keeps Buccan’s fans coming, or it’s their love for chef Clay Conley and owner Piper Quinn that keeps diners returning again and again. No one knows what the secret sauce is for sure but now the beloved team is returning the support the vibrant community has shown them by turning one of Buccan’s sister restaurant, Grato located in West Palm Beach into a 6,000-square-foot food production facility that can “cost effectively produce thousands of high quality, nutritious meals that can be distributed for free to the most impacted citizens in our community." For over 20 years, their “entire team has supported a variety of charitable organizations aimed at stopping hunger. Buccan Provisions is a natural extension of what we’ve been doing, born from the incredible need we are facing,” says Conley. From first responders to families in need and those recently unemployed, this out pouring of love and support is what makes the Palm Beach community one of the most generous in the country.
Clay Conley and Piper Quinn
Below is a recipe shared from Buccan for at home cooking a la chef Conley:
Lobster, Morels, Spring Pea Risotto
* 1 Maine lobster, 2 to 2 1/2 pounds, split lengthwise, tamale removed
* 3 ounces fresh morels, thoroughly rinsed and dried
* 2 ounces fava beans, shelled and blanched in salted water
* 2 ounces English peas, shelled and blanched in salted water
* 1 tablespoon butter
* 1 tablespoons shallots, minced
* 1 tablespoon garlic, sliced
* 1/4 cup dry white wine
* 1 cup lobster stock
* 1 tablespoon chopped parsley
* 1 teaspoon fresh lemon juice
Assembly: Brush butter or olive oil on the lobster, season with salt and pepper, and grill. Place the butter in a pan and sauté the garlic, shallots and morels. De-glaze with white wine and reduce to almost dry. Add the lobster stock with the beans and peas, and reduce by half. Mount the sauce with butter and add the lemon juice, parsley and season with salt. When the lobster is cooked, place it on a large plate and spoon the sauce over the top.