Buccan's Michelin-Recognized Chef Clay Conley launches Stoke Barn & Kitchen
- Jake Nicholas
- 4 minutes ago
- 2 min read
On 80 acres of hidden pasture, farm, and forest in northwest Gainesville, a new concept is set to redefine farm-to-table dining in Florida. Stoke Barn and Kitchen opens this fall as a 5,000-square-foot open-air pole barn, kitchen, and event space designed to reconnect guests to food at its source through a seasonal dinner series and a community-driven mission.
Created by neighbors Vanessa and Hutson Rapier alongside Averill and Clay Conley, Stoke brings together farming, fellowship, and elevated cuisine. The project’s goal is simple yet ambitious: highlight sustainable, hyper-local ingredients while advancing education around regenerative agriculture and food accessibility.
Images of Stoke, InHouse Creative
The debut season will feature eight monthly prix fixe dinners between fall 2025 and spring 2026. The menus will be led by James Beard Foundation–nominated and Michelin-recognized chef Clay Conley, best known for his acclaimed Palm Beach restaurants Buccan, Imoto, Buccan Sandwich Shop, and West Palm Beach’s Grato. Celebrated for his wood-fired approach and ingredient-driven style, Conley will build each dinner around what the land provides, from freshly harvested produce to pasture-raised livestock.
Images of Stoke, InHouse Creative
Guests will dine overlooking the Rapiers’ working farm, with meals complemented by locally brewed beer, kombucha on tap, and wines from the Rapiers’ Tuscan vineyard, Villa Bibbiani. The barn itself sets the stage with stone walls, vintage chandeliers, handcrafted wood tables for up to 180 guests, and an open kitchen anchored by a Woodstone brick oven and a custom hearth-on-wheels by Grills by Demant.
Beyond dining, Stoke is rooted in giving back. All proceeds from the dinner series will support Buccan Provisions, the nonprofit launched during the pandemic to fight food insecurity. The farm supplies produce to local families in need, supports teaching gardens, and closes the loop by composting raw food waste from Conley’s restaurants back into the soil. No-till farming practices are being added this year, underscoring Stoke’s commitment to regeneration and sustainability.
Tickets, menus, and dates for the inaugural series will be announced soon at stokebarn.com
