“We are thrilled to have Jimmy join our team,” says Conley, Grato’s chef and co-owner. “He is not only a very talented cook, but a mature leader as well. We are lucky to have him.”
Strine and Conley worked three minutes away from one another for years. Conley is also chef/partner at Grato’s big sister restaurant, Buccan, which is located a block east of Café Boulud in Palm Beach.
“I’m feeling great about being a part of the team,” says Strine. “Clay has always been a staple in the community and I am most excited about making this the best restaurant in the county.”
Before coming to work at Café Boulud, Strine was chef at his own restaurant, Mick’s New American Bistro in Frederick, Md.
Strine comes to Grato from a strong, creative kitchen. Most recently at Boulud, Strine worked under the direction of executive chef Rick Mace, who takes a storyteller’s approach to food. Mace’s sense of adventure earned him “Best Chef” status in The Post’s 2015 Critic’s Choice Awards.
Martha Stewart came to West Palm Beach and, in true Martha style, she flew away with something more stylish than a lousy souvenir t-shirt.
The businesswoman and lifestyle guru posted dozens of photos from her antiquing, thrifting and green market-shopping adventures on her “Martha Blog.” She also took the time to answer a few of our questions by email.
“Ever since my first trip to St. Barths, rosé has been my wine choice for brunch. Year round, I think it accompanies most food perfectly.”
What are the keys to creating and serving the perfect Sunday brunch?
“Do as much prep ahead of time as possible. I have a secret way to make eggs Benedict. Poach the eggs the day before, then store them overnight in the refrigerator in ice water. The next day, reheat them for a few seconds in simmering water right before you assemble them. Perfect eggs Benedict every time.”