Replicate the Plate: Carysfort Kitchen Guest Chef Shares a Favorite Recipe
One cooking class remains before wrapping up this season’s Carysfort Kitchen lineup! In anticipation of his class, “Globally Local,” on Monday, April 12, Guest Chef Clay Conley shares one of his favorite recipes with Ocean Reef Members. Give it a try the next time you’re craving a Carysfort Kitchen-worthy meal.
The Culinary Rise of Chef Conley
Chef Clay Conley began his career when he was 13 years old and has been working his way through kitchens ever since – from dish washer, to culinary director, to executive chef at Mandarin Oriental, and now a James Beard-nominated chef witha mini-culinary empire in Palm Beach County.
Conley gained much of his early experience in his 20’s when he moved to Boston to work for celebrity chef Todd English, overseeing 18 restaurants around the world. This same world travel is what inspires the full-flavored dishes Conley is known for today.
A four-time semi-finalist for a James Beard Award as a “Best Chef in America,” Conley’s first restaurant, called Buccan, opened in 2011 and continues to be one of Palm Beach’s toughest reservations. He has since followed the success of Buccan with his Japanese/Asian concept Imoto and Buccan Sandwich Shop, both located in Palm Beach, and Grato, his Italian restaurant located in West Palm Beach. Influences from his journeys to Tokyo, Singapore, Peru, Sicily and several other locals can be found on the menus of every one of his restaurants. The recipe he shares below for White Asparagus Sformato is a specialty often seen in various forms on the menu at Buccan.
WHITE ASPARAGUS SFORMATO
• 5 ounces white asparagus bottoms
(save tips for garnish)
• 2 cups milk
• ¾ cup parmesan, grated
• 2.2 ounces flour
• 4 tablespoons butter
• 2 cups cream
• 8 eggs
• 2 yolks
Peel asparagus and simmer in milk until soft. Add parmesan and blend. In a small saucepan make a roux with butter and flour and cook for 4 minutes over low flame. Add cream and bring to a boil. Mix all remaining ingredients and pour into 4-ounce soufflé cups. Cook for 45 minutes to 1 hour covered in a water bath at 290 degrees.
• 17 ounces white balsamic
• 7 ounces water
• 7 ounces sugar
• 2 ounces salt
Bring to a boil, remove from heat and add asparagus tips.
• 1.25 ounces shallot, brunoise
• 0.75 ounces honey
• 1.75 ounces whole grain mustard
• 4.5 ounces sherry vinegar
• 4.5 ounces blended oil
• 0.5 ounces tarragon
Combine all ingredients except oil in a bowl. While whisking slowly drizzle in oil.