Kitchen Collab Continues at Tongue and Cheek 10/17/13

Kitchen Collab Continues at Tongue and Cheek
Thursday, 10/17/2013 – 10/17/2013 07:00 pm –
Kitchen-Collab-with-ClayTongue and Cheek
431 Washington Avenue,
Miami Beach, Florida 33139
Buy Tickets Link
Cost: $95 including tax and gratuity

Tongue and Cheek’s trio of special guest chef dinners, “KITCHEN COLLAB,” returns on Thursday, October 17 with executive chef Jamie DeRosa pairing up with Palm Beach’s acclaimed Chef Clay Conley of Būccan and Imoto fame. In terms of themes and cooking styles, each kitchen collaboration (hence the series’ name) will differ but the end result will be the same – an unforgettable culinary experience featuring a not-to-be-repeated multi-course dinner created by DeRosa and truly talented guest chefs.

Priced at $95 per person, including tax and gratuity, guests will be welcomed with a complimentary signature cocktail and an array of hors d’oeuvres. Afterwards, guests will take their seats for an amazing five course dinner created by the talented duo sure to please with some special surprises along the way. A beverage pairing including wine and beer is also available for an additional $25 per person, excluding tax and gratuity. Start time: 7 p.m. Seating is limited and tickets must be purchased in advance via

Concluding the “KITCHEN COLLAB” three part series will be Chef Paula DaSilva on Wednesday, November 20, who recently took the helm of 3030 Ocean at the Harbor Beach Marriott Resort & Spa in Fort Lauderdale.

Chef Clay Conley opened BÅ«ccan in Palm Beach, Florida in 2011. He wanted to create a casually sophisticated space that offered small plates with big flavors, and replicate the camaraderie felt when dining at a friend’s house. The result? Raving accolades, a James Beard Award nomination for Best Chef: South – in both 2012 and 2013 – and an expansion. In February 2012, he opened Imoto (transl: little sister), an intimate, Asian-focused extension of BÅ«ccan. His “progressive American” approach at BÅ«ccan blends the classic comfort of his New England childhood, the rustic boldness of the Mediterranean, and the sensual influence of Latin America. Highlighting contrasting tastes, textures, and temperatures, Clay applies his flair and sense of balance to traditional flavor combinations and dishes. Chef Clay and his restaurants have been recognized in national and international publications including Travel + Leisure, Robb Report, Conde Nast Traveler, Miami Herald, Complot, USA Today, Fodors, Boston Globe, NY Post and Wall Street Journal. BÅ«ccan is listed as Forbes Travel Guide’s “hottest spot” in Palm Beach and as Esquire’s “Where to Eat in South FL Now,” and has received “Best Restaurant” honors from all area publications. Clay has also cooked on Emeril’s Florida,

featured on both Food Network and Cooking Channel, and on The Today Show and Fox and Friends.