Top cHef masTers! - davidburkemagazine - Bringing Home THe Bacon fabrick By Design

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Top cHef masTers! - davidburkemagazine - Bringing Home THe Bacon fabrick By Design
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    davidburke
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                                         magazine

    Top Chef Masters!
           Bringing Home The Bacon

               fabrick By Design

         Traveling South of The Border
Top cHef masTers! - davidburkemagazine - Bringing Home THe Bacon fabrick By Design
Top cHef masTers! - davidburkemagazine - Bringing Home THe Bacon fabrick By Design
Contents
                                            5                            19                           26
                                            PRESSURE COOKER              WALL TO WALL                 Seasonal Cocktails
                                            Hijinks cooking for          Designer Glen Coben          Raise a glass. Cheers!
                                            good causes on               breaks down the details
                                            Top Chef Masters.            of fabrick.                  29
                                                                                                      Good Grapes
                                            9                            21                           Château Peyrabon—
                                            Executive Decisions          PIG OUT                      in it for the long haul.
                                            Cook like a master with      Chef Burke goes
                                            recipes from the show.       hog wild at the new          35
                                                                         Burke’s Bacon Bar.
                                                                                                      IN-HOUSE
                                            17                                                        Chef Burke brings his
                                            CULINARY CREATIONS           23                           restaurants to you for
                                            New flavors and              Friends of                   events of any kind.
                                                                         the house
welcome
                                            innovative endeavors
                                            from Chef Burke’s kitchen.   Billy King and Jill Zarin.

What an incredible second half of
the year! Not only are all my current
restaurants doing great, but we have
so many more opening in the next few
months—including fabrick in New York
City, two more locations in Chicago, and
even one in Aspen!
Add to that the craziness of doing Top
Chef Masters, which really was a blast!
Being surrounded by so much talent and
getting a chance to challenge myself was
very grounding. It brought me back to
re-examine the reasons I started cooking
in the first place, and it has truly been
an incredible journey up to this point in
my career. You can read all about this
season of Top Chef Masters in the words
of Executive Chef Chris Shea (my sous-
chef on the show), winner Chef Douglas
Keane, and Chef Franklin Becker.
I can’t wait for my guests to experience
                                             30
                                             SOUTH OF
some of the new restaurants that are
being finished as I write this. You will
also learn about the design aspects of

                                             THE BORDER
David Burke fabrick and Burke’s Bacon
Bar that make them both special and
unique. As I said on Top Chef Masters,
I work for happiness. And I’m happiest
when I know I have something special to          Chef Burke heads to Oaxaca, Mexico
offer my guests!

                                                                                                                       2013 • davidburke   3
Top cHef masTers! - davidburkemagazine - Bringing Home THe Bacon fabrick By Design
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We are proud to be serving
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—Chef David Burke
Top cHef masTers! - davidburkemagazine - Bringing Home THe Bacon fabrick By Design
Top Chef Masters

                           CHEFS TAKE THE HEAT!
       “Being on Top Chef Masters felt really great. I honestly enjoyed competing and hanging out with people who are passionate about cooking.
  It was refreshing and brought back memories of why we are all here. I’m glad I got to throw around some laughs and knowledge and exchange stories.
    You are never too old to compete or jump out of a plane! I know I took some chances, but I would rather show what I can really do than skate by
 with an average dish. My cooking is driven by passion—and in this case, pure charitable love. I really felt like I was working for happiness on the show,
                                            which is what we do for a living anyway!”—Chef David Burke

Out of the Frying Pan and Into                      kitchen. If I had done better, he wouldn’t have      everything is—where the ricer is, that this
the Fire with David Burke Kitchen                   had to jump out of a plane. Luckily for me, it       mandolin is sharper than that one, that the
Executive Chef Chris Shea                           turns out he really enjoyed that experience!         slicing machine needs to be moved this way to
                                                                                                         work properly because it got dinged two weeks
Top Chef Masters was Executive Chef Chris You face daily stress during service at a                      ago. I know where every bottle of olive oil and
Shea’s first time working on television, and an restaurant—why was this different? In a                  every box of salt is. Here you have to learn, and
experience he will not soon forget!              competition setting, they are constantly
                                                                                                         learn quickly, because you can waste a lot of
                                                 highlighting the most stressful aspects of
Can you describe the overall experience of the working in a kitchen, which makes it even                 time you can’t afford by looking for a mixing
show? It was crazy! We had a great group of more stressful! If a batch of fresh vegetables               bowl or a piping bag. There’s the fridge, there’s
people that really defined the experience for me arrives in my kitchen, I can sit down with my           dry storage, there’s your equipment, and this
and made it a lot of fun to be a part of.                                                                is what you have to do—now do it right now!
                                                 staff and discuss what we are going to do with
How do you think you did? At first, I second- it. We have hours to plan. If an hors d’oeuvres            What else was challenging? Not all cooking
guessed myself too much. Then I gained more party is announced, we have weeks to discuss                 processes can be done in 30 minutes, so I often
confidence and realized that I wasn’t alone in the menu. And even if a pop-up party happens              found myself doing the best I could given the
this: I was there for David! That made it a lot with an hour’s notice, I have resources to pull          circumstances, which meant doing things you
easier.                                          from. I have the entire Lower Manhattan area            wouldn’t normally do. I also had to learn the
                                                 to scour for ingredients, or I can call another         mechanics of a different cooking system. Here,
Did you know ahead of time that the chefs and one of David’s restaurants. I have options. In a           we prepped in one area and cooked in another.
sous-chefs would be split up? No idea at all! competition, you are in an enclosed area at the            If I had to make something very quickly at
We had no idea what we were walking into. We mercy of what you are given. So whatever you                work, I would take over a station and stand
certainly didn’t think Top Chef Masters would think you are going to do for that challenge               over the stove, so that way I could chop and
be easy, but it would have been better, for me usually goes out the window the moment the                cook and watch the pot all at the same time.
at least, if we were working as a team.          timer starts!                                           It’s just different.
Was it stressful to think that your work affected   But you had a great kitchen to work in?              What did you take away from this experience?
Chef Burke’s challenges? Totally. I’ve worked       Absolutely, but it wasn’t my kitchen. Every          That I am probably not destined to be a TV
for Chef Burke for more than 10 years. I was        kitchen is set up differently. You could walk me     star, but I had a great time. And if I had to
never worried that he’d personally be upset at      in blindfolded into my kitchen on a Tuesday          jump out of a plane to win, I would have too!
me, but that I would screw it up for him in the     afternoon and I would be able to tell you where

                                                                                                                                             2013 • davidburke   5
Top cHef masTers! - davidburkemagazine - Bringing Home THe Bacon fabrick By Design
6   2013 • davidburke
Top cHef masTers! - davidburkemagazine - Bringing Home THe Bacon fabrick By Design
Chef Douglas Keane on
Winning, Conquering Fears,
and Four-Legged Friends
Top Chef Masters’ “Top Dog” Chef Douglas Keane raised In the Hot Seat with
$100,000 for his charity of choice, Green Dog Rescue Project. Chef Franklin Becker
His award-winning flagship restaurant Cyrus in Sonoma With three new restaurants opening up
County maintained two Michelin stars and received four stars in   New York City next year, seasoned chef
                                                               Franklin Becker is a busy man. When not in
from the San Francisco Chronicle during its eight-year run. the kitchen, he spends his time spreading the
A fearless innovator, Keane’s ambitious culinary style has won word about Autism Speaks as the organizer
                                                               and chairman of the annual Celebrity Chef
numerous accolades.                                            Gala to raise money for the foundation.

Congratulations on your Top Chef Masters win!   You and Chef Burke seemed to have a great             What was your overall experience on the show,
How do you plan on putting that $100,000 to     rapport on the show. What would you say you           and would you do it again? Absolutely—
good use? Green Dog Rescue is a pretty new      learned about him during the show—besides             it was amazing! Great camaraderie and
charity, but we have already outgrown the       that he has “titanium balls!” It was an honor         professionalism among the participants.
space we currently use. We will use the money   to cook alongside him, especially since I had
                                                                                                      How crazy was it to jump out of a plane? Are
to do outreach to local shelters to continue    always wanted to work for Chef Burke when I
                                                                                                      you kidding?! That was some scary sh#%!
to spread the word, and to fund a permanent     first came out of Cornell and moved to the city.
                                                                                                      Sitting next to David Burke was the only thing
home for our dogs.                              He’s a genius and a legend and deserves every
                                                                                                      that alleviated my fear!
                                                accolade—and when he first walked in on
What is the most challenging part of cooking
                                                the show, I was blown away thinking I had to          Did you stay true to your own cooking
on television? Thinking on your feet! As
                                                compete against him! What I love about David          philosophies on the show? Yes and no. Overall,
accomplished chefs, we are all used to making
                                                                                                      I tried to stay true to my philosophies; however,
quick decisions, but usually we have options. Burke is his old-school-hospitality mentality.
                                                                                                      certain circumstances dictated change and
Here, it’s the pressure of real time coupled He is all about making people happy. And as a
with having to keep in mind that sometimes testament to him on the show, there were times             adaptation.
the food can sit for 10 to 15 minutes after the when he wanted to do more to the dishes and           What did you learn about Chef Burke during
challenge is completed. So you really have to go that extra step just to make the guests happy.       the show? I had known David for quite a long
think through what to cook that will translate Did you have fun? Absolutely! I also had a             time on a professional level. Now I am pretty
well given those circumstances.                 blast with the chefs. I wish we had filmed off-       sure we are friends for life. David is a giving
Did you come up with any kitchen strategies?        camera, because we had so much inappropriate      person who genuinely cares about others. He
In a way. When everyone sprinted to get their       fun together. David Burke might be the most       is a big kid at heart. And I also learned that
ingredients, I would hang back and wait and         entertaining human being I have ever met!         his vision is terrible and he can’t tell a pretty
see what was left. It actually took the guesswork                                                     woman from a transvestite!
                                                   Would you jump out of a plane again? I would!
out by forcing me to cook with what I had to.      It was a big deal to me because it’s my biggest    You have personally raised well over $9 million
For the burger challenge, for example, I knew I    fear! I couldn’t do it in the beginning of the     for Autism Speaks. Tell us a little about the
had to find an ingredient to grind by hand, as     show, but I was ready to at the end, and it was    seventh annual gala, Autism Speaks to Wall
there was only one grinder in the kitchen and      a big personal win for me, conquering that fear.   Street. It took a team of chefs dedicated to
someone else had already claimed it. So I went     My time in Japan allowed me to peacefully          helping me reach my goal. This year, it took
with the shrimp.                                   approach it. I took a big breath and jumped. It    place on October 21st at Cipriani Wall Street.
Did you enjoy the overall cooking experience? seemed more real that way!                              Thanks to Tom Colicchio, Jonathan Waxman,
Well, I certainly didn’t expect to win! I knew What’s next for you? I’m very excited about            [Masaharu] Morimoto, Wylie Dufresne, and
I could cook, but I had never done it in that DK Wings, which opened November 5th,                    many, many others for their continued support.
kind of environment. Once I decided to get my gourmet chicken dining concept. I have a                What would you like to say to families with
over myself and stop worrying about what                                                              children who have autism? Never lose hope.
                                                   new app, Keane on Ingredients, that essentially
everyone else thought of my dishes, and just                                                          It is taxing, costly, and tough—but don’t lose
                                                   shows people how to love an ingredient and
cook to make people happy, it became a lot of
                                                   use it for a few days. I am also looking for a     hope.
fun. When I created the eggplant dish, I knew
                                                   new home for my next Cyrus, and of course
it was risky but I was proud of it, and that’s all                                                    What is the best way to support Autism Speaks?
                                                   spending time with the dogs!
that mattered. It’s why I got into the business                                                       Make a donation online at autismspeaks.org,
in the first place.                                                                                   or participate in a walk.

                                                                                                                                          2013 • davidburke   7
Top cHef masTers! - davidburkemagazine - Bringing Home THe Bacon fabrick By Design
©2012
Top cHef masTers! - davidburkemagazine - Bringing Home THe Bacon fabrick By Design
EXECUTIVE DECISIONS:
   As Seen On TV!
  Created by Chef Burke during Top Chef Masters episodes, these recipes were reinterpreted by
 each of his executive chefs for Chef Burke’s restaurants and served exclusively for one week
                      after the episode on which each was featured aired.

                                                                                                2013 • davidburke   9
Top cHef masTers! - davidburkemagazine - Bringing Home THe Bacon fabrick By Design
16   2011 • davidburke
Avocado Yogurt,
White Chocolate Pudding,
and Gingered-Fruit
Ratatouille
Serves 8

                                                                            BBQ Chicken Dumpling
                                                                            with Miso Soup
                                                                            Serves 4

                                                                            5 lbs chicken, cubed                    until filling reaches an internal
                                                                            1/2 quart BBQ sauce                     temperature of 165°F. Remove
                                                                            1/2 bunch cilantro                      from water and add to a preheated
                                                                            1 oz fresh ginger, minced               sweet chili BBQ sauce. Carefully
                                                                            2 tbsp Old Bay Seasoning                coat with sauce. Reserve on side.
                                                                            Salt and pepper to taste
                                                                                                                    Sweet Chili BBQ Sauce
                                                                            4 eggs
                                                                                                                    1 quart BBQ sauce
                                                                            1 cup heavy cream
                                                                                                                    1 pint sweet chili sauce
                                                                            1 lb soft butter
                                                                                                                    1/2 tsp cumin
                                                                            1 1/2 cups pepper jack cheese, grated
                                                                                                                    1 tsp ginger
                                                                            16 wonton squares
                                                                            1 cup egg wash (2 eggs beaten with      Stir ingredients to combine. Add to
                                                                            1 tbsp water)                           sauté pan and slowly heat. Reserve
                                                                            16 bamboo twist-tie skewers             hot.

                                                                            Combine chicken, BBQ sauce,             Miso Broth
                                                                            cilantro, ginger, Old Bay, salt,        2 tsp ginger
                                                                            and pepper inside Robot Coupe           1/4 tsp oil
                                                                            and puree until combined. With          1 quart chicken stock
                                                                            Robot Coupe on, slowly add              1 cup miso
                                                                            eggs, one by one, then slowly add       Salt and pepper
                                                                            cream. Add softened butter and
                                                                                                                    Garnish
                                                                            pepper jack cheese, puree until
                                                                                                                    16 leaves of cilantro, picked
                                                                            incorporated. Turn off Robot
4 avocados, already pureed           Gingered-Fruit Ratatouille                                                     2 tbsp scallions, sliced
                                                                            Coupe and cook off a spoonful
3/4 cup yogurt                       1/2 cup pomegranate seeds                                                      2 tbsp radish, julienned
                                                                            of the mixture in a sauté pan to
Juice and zest of 1/4 lemon          1/2 cup apple, diced                                                           2 tbsp peanuts, roasted and chopped
                                                                            taste. Season with salt and pepper
1/2 cup melted white chocolate       1/2 cup watermelon, diced              if needed. Load into piping bag         In sauce pot, sauté ginger in oil.
Salt and pepper to taste             1/2 cup mango, diced                   and refrigerate.                        Add stock and miso, and whisk to
1/2 cup whipped cream                1/4 cup cherries                                                               incorporate. Season with salt and
                                     2 cups water                           Lay out 16 wonton squares.
Mix together avocado puree with                                                                                     pepper. Bring broth to boil.
                                     1 tbsp black tea                       Brush edges with the egg wash.
yogurt, lemon juice, and zest until                                         Pipe 2 tablespoons (smaller than        Add 4 dumplings to serving bowls.
                                     1 tsp ginger
mixture is at room temperature.                                             a ping-pong ball) of dumpling           Pour in broth divided into
Slowly fold in melted chocolate.     Mix together pomegranate seeds,        mix in the center of each square.       4 bowls. Garnish with fresh
Add a pinch of salt and pepper to apple, watermelon, mango, and             Place skewer in center of mix.          cilantro, scallions, radish, and
taste. Fold in whipped cream and cherries. Set aside.                       Wrap edges of dough up and              peanuts to serve.
chill. Once chilled, place on top of                                        around skewer to create a
                                     In a medium pot, bring water,
gingered-fruit ratatouille. Serve.                                          dumpling. Keep refrigerated.
                                     black tea, and ginger to a boil. Let
                                     cool for about 5 minutes, then mix     To cook, carefully add dumplings
                                     together the fruit with tea.           to salted boiling water and cook

                                                                                                                                               2013 • davidburke   29
                                                                                                                                                                   11
Lamb Trio
     Serves 2

     Lamb with Calamari                   Grilled Lamb T-Bones with             Seared Bone-In Lamb Loin
     and Couscous                         Honey Vinaigrette Sauce               and Celery Root Puree
     1 tsp garlic                         2 lamb T-bones                        2 pieces double bone-in lamb chops
     2 tbsp olive oil                     Olive oil as needed                   1/4 cup herb mix (roughly chopped
     1 lb ground lamb                     Salt and pepper to taste              rosemary, thyme, and parsley)
     Dash chili flakes                                                          Salt and pepper to taste
                                          Honey Vinaigrette Sauce
     1 cup couscous, cooked               1/4 cup white wine vinegar            Celery Root Puree
     1 tbsp squid ink                     3 tbsp lemon juice                    1 cup celery root,
     1/2 cup calamari                     1 tbsp Dijon mustard                  peeled and large dice
     1 cup buttermilk                     1/2 cup local honey                   3 cups half-and-half
     1 cup flour                          1 to 2 cups olive oil (not extra-     Juice of 1/2 lime
     2 sprigs parsley                     virgin)                               Pinch sugar
     In a sauté pan, sauté garlic in      Salt and pepper to taste              Salt to taste
     1 tablespoon of olive oil. Add       For the sauce, add vinegar, lemon     Garnish
     lamb and chili flakes and cook       juice, mustard, and honey in a        1 apple, julienned
     until done. Drain off excess fat.    kitchen blender. Turn mix on low.     1 tsp sliced chives
     In another sauté pan, add 1          With mixer on low-medium speed,
     tablespoon of olive oil and heat                                           For puree, cook celery root in
                                          slowly add oil and season with salt
     couscous. Fold in squid ink and                                            half-and-half until tender. Strain
                                          and pepper. Taste sauce at 1 cup
     reserve on side.                                                           liquid and add root to blender.
                                          of oil and, if it needs more oil,
                                                                                With mixer on medium, slowly add
     Dredge the calamari in buttermilk,   begin slowly adding until sauce is
                                                                                enough cooking liquid to puree
     drain, then dredge in flour. Shake   emulsified. Reserve on side.
                                                                                smooth. If all is used and it’s still
     off excess then fry in deep fryer.   Coat the lamb T-bones with olive      too chunky, add fresh half-and-half
     Ring mold couscous on bottom         oil, salt, and pepper. Grill or pan   until smooth. Add juice, sugar, and
     left of plate, top with ground       sear on both sides until desired      salt. Season to taste.
     lamb, then garnish with calamari     doneness is reached. Brush with
                                                                                Coat the lamb pieces with oil, herb
     on top. Garnish with sprig of        honey sauce and remove from
                                                                                mix, salt, and pepper. Pan sear on
     parsley.                             grill or pan. Place T-bones upside
                                                                                both sides until desired doneness
                                          down in center of plate. Drizzle
                                                                                is reached. On right side of plate,
                                          sauce around and on top of lamb
                                                                                smear 1 tablespoon puree on
                                          to garnish.
                                                                                bottom of plate. Make small slices
                                                                                on bottom of lamb chop so it can
                                                                                stand up on plate. Garnish with
                                                                                apples and sliced chives.

20
12    2013 • davidburke
Southern Grits,           Pressed Prawn with
Slow-Roasted Tomatillo, Orecchiette, Burrata,
Fried Duck with Bacon     and Asparagus
Fat, Angry Chili Threads, Serves 3
and Molasses-Honey                                                         2 tbsp olive oil                      In a medium sauté pan, sauté
                                                                                                                 asparagus with asparagus butter
Jalapeño Sauce
                                                                           1 tbsp garlic
                                                                           1 tbsp shallots                       (see recipe below). Add in cooked
Serves 4                                                                   12 whole cherry tomatoes              pasta and season to taste. Finish
                                                                           12 large prawns, heads on and         reduction by adding prawn juice,
                                                                           seasoned with salt and pepper         shrimp meat, butter, fresh basil
                                                                           Zest of 1/2 lemon                     leaves, salt, and pepper.
                                                                           1/2 cup chicken stock
                                                                                                                 Place asparagus pasta on bottom of
                                                                           12 asparagus, peeled
                                                                                                                 each dish. Spoon finished prawn
                                                                           and cut into thirds
                                                                                                                 sauce and prawns on pasta. Then
                                                                           1/2 pound orecchiette pasta, cooked
                                                                                                                 spoon the other reduction sauce
                                                                           8 fresh basil leaves
                                                                                                                 with garlic, shallot, tomatoes, and
                                                                           1/2 cup Parmesan, shaved
                                                                                                                 lemon zest to pasta. Finish by
                                                                           1 piece burrata, cut in thirds
                                                                                                                 topping with Parmesan, burrata,
                                                                           Parsley
                                                                                                                 and parsley.
                                                                           Heat olive oil on high in a large
                                                                                                                 Asparagus Butter
                                                                           sauté pan. Add garlic, shallots,
                                                                                                                 1/2 cup chicken stock
                                                                           and cherry tomatoes and sauté.
                                                                                                                 1 bunch asparagus,
                                                                           Add prawns and lemon zest.
                                                                                                                 peeled and stems trimmed
                                                                           Cook prawns until pink and
                                                                                                                 1 shallot, minced
                                                                           remove heads. Add stock to garlic
                                                                                                                 1 lb butter
                                                                           and shallot mixture, simmer, and
                                                                                                                 1/4 cup minced spinach
                                                                           reduce. Reserve mixture on side.
2 cups buttermilk                     Polenta                                                                    Sauté chicken stock with asparagus
                                                                           Add shrimp heads to duck press
1/2 duck, cut in pieces               3 cups water                                                               and shallots and bring to a boil.
                                                                           or cheesecloth. Press until juices
2 cups flour                          1 tbsp salt                                                                Add butter and minced spinach.
                                                                           are extracted and reserve.
Salt and pepper to taste              1 stick butter                                                             Place in a container and chill.
1/4 cup chili powder                  1 cup polenta
4 strips bacon cut in 2-inch pieces
                                      Bring water and salt to a boil.
Polenta (see recipe at right)
                                      Add butter to boiling water and
2 tbsp chili threads
                                      reduce to a simmer. Steadily pour
Molasses-Honey Jalapeño Sauce
                                      in polenta, stirring constantly.
Pour buttermilk in a large            Continue to stir until polenta has
bowl. Place the duck pieces in        thickened (it should come away
buttermilk and let soak for about     from sides of the pan and be able
2 minutes. Mix together the flour,    to support a spoon). This can take
salt, pepper, and chili powder.       anywhere from 20 to 50 minutes.
Fully coat duck pieces with flour.    Pour polenta onto a wooden
Heat a large frying pan with oil.     cutting board and let stand for a
Place the duck pieces skin-side       few minutes. Set aside for later.
down and reduce heat. Cook
                                      Molasses-Honey Jalapeño Sauce
slowly. Add bacon strips.
                                      1/4 cup molasses
Place 2 spoonfuls of polenta on       1/4 cup honey
each plate. Top with crispy duck,     1 tbsp jalapeño
bacon, and chili threads. Drizzle     1/2 cup vinegar
molasses-honey sauce around the       Salt and pepper
plate as a garnish and serve.
                                      Combine all ingredients and boil
                                      on low heat for about 20 minutes.

                                                                                                                                       2013 • davidburke   21
                                                                                                                                                           13
Shrimp with Smoky                                                               Shrimp and Chorizo
     White Bean Hummus                                                               Quesadilla with
     and Candied Lemon                                                               Watermelon Gazpacho
     Vinaigrette                                                                     Serves 6
     Serves 3

     Shrimp                                 Candied Lemon                           12 large shrimp, peeled and         Gazpacho
     2 cups Wondra flour                    3 lemons                                deveined with tails left on         5 large ripe tomatoes, quartered
     1/4 cup smoked paprika                 2 cups water                            1 tsp salt                          1/2 cucumber, peeled, seeded, and
     1/4 cup chili powder                   1/2 cup sugar                           2 tsp freshly ground pepper         chopped
     12 U6 shrimp, peeled and                                                       12 large shrimp, peeled and         1/2 red bell pepper, chopped
                                            Remove the peel from three
     deveined with peels reserved                                                   deveined with tails removed and     3 cups cubed watermelon
                                            lemons and scrape off any
     Salt and pepper to taste                                                       rough chopped                       2 cloves garlic
                                            remaining pith. Juice the lemons.
     3 tbsp olive oil                                                               1/4 pound Spanish-style chorizo,    2 tbsp coarse or kosher salt
                                            Cook the peels in the lemon juice
     1 tbsp butter                                                                  rough chopped                       2 tsp freshly ground pepper
                                            along with water and sugar.
     2 tbsp lemon juice                                                             1 stick soft butter                 1 tsp cayenne pepper
                                            Cook at a low simmer for about
     1 bunch basil, stems removed                                                   Zest of 2 lemons                    1/2 cup olive oil
                                            20 minutes. Allow to cool and
                                                                                    1 tbsp chives                       1/4 cup sherry vinegar
     Mix the flour, paprika, and chili      cut peels into thin strips.
                                                                                    12 flour tortillas                  2 tbsp mayonnaise
     powder. Season the shrimp with
                                            Vinaigrette                             Egg wash (1 egg beaten with         1 tsp ground cumin
     salt and freshly ground black
                                            1 head cauliflower, blanched and        2 tbsp water)                       1 tbsp smoked paprika
     pepper, and coat with seasoned
                                            cut into small florets
     flour. Sauté in olive oil and butter                                           Combine the chopped shrimp,         Place all ingredients in a food
                                            2 beefsteak tomatoes, peeled, seeded,
     over medium heat for about                                                     chorizo, and butter in bowl of a    processor and process until finely
                                            and diced
     3 minutes per side, until cooked.                                              food processor and process until    pureed. Depending on the size
                                            1 shallot, minced
     Add lemon juice and toss with                                                  smooth. Fold in zest, chives, and   of your processor, you may have
                                            1 cup olive oil
     basil leaves.                                                                  salt and pepper.                    to do this in two or more steps.
                                            3 tbsp sherry vinegar
                                                                                                                        Reserve.
     White Beans                            Salt and pepper                         Cut tortillas into 2 by 6-inch
     1/2 cup olive oil                      1 tbsp candied lemon                    rectangles and reserve the scraps   For plating, add soup 1-inch
     1 shallot, finely minced                                                       for chips. Season the remaining     high in bowl. Slice quesadilla in
                                            Mix all ingredients.
     4 cloves garlic                                                                12 shrimp with salt and pepper.     half and stand up in center of
     1 tbsp smoked paprika                  to serve                                                                    bowl. Garnish with fresh-picked
                                                                                    Line up tortillas and place
     1 lb cooked cannellini beans,          For plating, spread bean smear                                              cilantro leaves.
                                                                                    1 tablespoon of shrimp-chorizo
     cooking liquid reserved                on bottom of plate. Place shrimp        mix in the center of each. Place
     Juice and zest of 2 lemons             in middle and drizzle a little pan      two shrimp in each with the tails
     In a heavy-bottomed pot, heat          sauce on plate. Garnish with            sticking out at either end. Brush
     1/4 cup olive oil over low heat.       candied lemon zest and vegetable        the edges with egg wash and roll
     Add shallots and garlic and cook       vinaigrette on plate.                   up like a cigar.
     until soft. Add paprika.
                                                                                    Panfry rolls in Teflon pan over
     In a blender, puree white beans                                                medium heat until golden brown
     with garlic-shallot mixture. Add                                               on all sides and cooked through.
     lemon juice and zest and season                                                Drain on paper towel and season
     with salt and freshly ground                                                   with salt and pepper.
     black pepper. If necessary, use
     some of the reserved cooking
     liquid and 1/4 cup of olive oil to
     get a smooth puree.

20
14   2013 • davidburke
BURKE IN THE BOTTLE

                         SMOKED SOUR AND RYE ALE
                          Every year, Chef Burke heads over to the Samuel Adams brewery in Boston
                              to collaborate with their brewers on a little number of his own.

     The 2013 Burke in the Bottle Smoked Sour and Rye Ale has                           a Big Pretzel Panini and taste the flavor fusion: the beer’s
     rich, smoky, bacon-like aromas with lightly toasty, bready                         sourdough characteristics with the pretzel bun, the smoky
     notes. It was brewed with two-row Harrington barley,                                flavors with the apple-smoked bacon and Dijon mustard.
     beechwood-smoked malt, cherrywood-smoked malt,
                                                                                         At David Burke Kitchen, Executive Chef Chris Shea says the
     acidulated or “sour” malt, and rye malt to harness those
                                                                                         beer’s a perfect pairing with their Berkshire Pork Chop. The
     smoked, bacony, and doughy flavors, while Hallertauer
                                                                                          smoky flavors cut through the richness of the pork while
     Mittelfrueh noble hops balance the malty flavor with a
                                                                                          complementing the maple, pepper bacon, and parsley
     slightly hop character.
                                                                                           onion rings.
     Boston Brewery Manager Jennifer Glanville was elated
                                                                                           At Primehouse in Chicago, Executive Chef Rich Gresh calls
     to brew with Chef Burke. “It’s always fun to collaborate
                                                                                           this “a side dish in a bottle” that will go with something
     and brew with Chef Burke,” says Glanville. “He’s
                                                                                            as simple as a grilled cheese to a plate of pasta with
     just as fascinated with flavors as we are, and the
                                                                                            brown butter, fall squash, and hearty greens. “A 40-day
     ideas he brings to the brewhouse are wonderfully
                                                                                             dry-aged rib eye topped with angry shrimp and paired
     creative. Inspired by his kitchen, we brainstorm how
                                                                                              with a Smoked Sour and Rye Ale might be my new fall
     we can turn food-inspired ideas into a beer using
                                                                                                favorite!” And, of course, drink it with just about
     ingredients like malt, hops, spices, and yeast to
                                                                                                  anything on the menu right next door at Burke’s
     create the same flavor experience in a bottle.”
                                                                                                   Bacon Bar.
     The beer has a slightly doughy flavor with a
                                                                                                    At Fromagerie in Rumson, Executive Chef Phil
     light malty sweetness and intense smokiness.
                                                                                                    Defina adds: “Smoked Sour and Rye is rich and
     And despite its rich, bacony flavor, there’s
                                                                                                    fulfilling—perfect for brunch with Chef Burke’s
     no actual bacon in the brew—this flavor is
                                                                                                    signature pastrami salmon, some fresh hot
     derived entirely from malt. Pale golden with
                                                                                                    blinis, and caviar.”
     a cloudy appearance, this 5.5 percent ABV
     brew has a lightly tart and dry finish.                                                         Burke in the Bottle Smoked Sour and Rye Ale
                                                                                                     is available at all David Burke restaurants in
     Smoked Sour and Rye pairs with many of
                                                                                                     Connecticut, New Jersey, Illinois, and New York
     Chef Burke’s dishes. At Burke in the Box, grab
                                                                                                     while supplies last.

16   2013 • davidburke
david burke’s tested and approved

TASTY IMAGINATION
                   Blurring the lines between chef, artist, entrepreneur, and inventor,
           David Burke stands out as one of the most imaginative chefs in the culinary industry.

DRY-AGED PATENT No. 7,998,517 B2                                                                         SKINNYEATS
Few great ideas make it all the way, but in the        years ago. It contains 84 trace minerals—the At only 15 calories, it would be hard to image
case of Chef Burke’s unique dry-aging beef             same 84 minerals of which the human body is a salad dressing this good without Chef Burke
process using Himalayan salt, the darn tasty           composed.”                                        at the helm as chief culinary advisor! Featuring
results speak for themselves. Chef Burke was                                                             six flavors—blue cheese, honey French, creamy
                                                       While Gresh admits that meat is a matter
recently awarded a U.S. patent for his unique                                                            Italian, ranch, Caesar, and thousand island—
                                                       of personal preference, he does have a
vision to infuse subtle salt flavors into meat as it                                                     the real magic about this versatile dressing
                                                       recommendation to a first-time diner of their
naturally dries, resulting in perfectly marbled,                                                         is in the ingredients list, where there are no
                                                       dry-aged steaks. “I happen to think the sweet
tender beef.                                                                                             chemicals to be found—only simple and real
                                                       spot is 40 to 55 days,” he says, adding: “I would
                                                                                                         ingredients.
Primehouse in Chicago was the first restaurant         definitely say we have a steak for everyone. For
to not only feature these dry-aged steaks on           example, if you just don’t like gamey flavors Its creator, New York investor, entrepreneur,
the menu but also actually build its own aging         and blue cheese, then the 75-day and older is and healthcare venture capitalist Jimmy Lee,
room lined with Himalayan salt tiles. The salt-        not for you, because those are the flavors you visualized SkinnyEats as a revolutionary brand
tiled aging room at Primehouse can hold 100 to         find in that steak. I would suggest a younger due to taste and practicality. The dressings
120 kilograms of beef at a time. While the salt        one. The 40-day offers a really pure, rich beef can be used on salads, with appetizers and
does add flavor to the meat, it’s main purpose         flavor, while the 55-day is big beef flavor with hors d’oeuvres, as a veggie dip, or even as a
is to help purify the room and inhibit bacteria        just a nudge of game and sweet funk.”             sandwich spread.
growth so you don’t find that fuzzy blue-green
                                                  While most places that offer dry-aged meat age
mold seen in most aging boxes.
                                                  only 18 to 21 days, Primehouse offers a week
Executive Chef Rick Gresh gives some insight more. “The 28-day is our entry point of dry-
into the technique and method. “It helps draw aging.” The regular menu features 28, 40, 55
moisture out of the beef and infuses the room and 75 days for the rib eye, with specials up
with positive ions,” explains Gresh. “The salt to 140 days. “We have aged for as long as 206
is as organic as it gets. It was left behind when days!”
the glaciers melted approximately 250 million

                                                                                                                                            2013 • davidburke   17
openings

    fABRICK BY DESIGN
      With completion expected late January 2014, Glen Coben of the architecture and design firm
  Glen & Company explains the philosophy behind the concept for the dining spaces at Archer hotel.
    Coben designed not only fabrick but also all of the interiors at the hotel, including the lobby,
                                          guest rooms, corridors, and the rooftop bar.

Typically when you walk into a mid-block              When David first told me the name of the            will be wowed and entertained. The space has
hotel, site constraints are so tight that the first   restaurant, I instantly associated it with the      a very inflatable personality where David really
thing you see in the lobby are the elevators.         Garment District, but he wanted me to think         brings out the playfulness. I know it will be a
That’s not the case at Archer Hotel. Even before      more broadly than that to essentially the fabric    destination restaurant because of David’s food,
Chef Burke was involved, we set out to create         of New York. So while there are some visual cues    and its level of warmth and comfort also makes
a floor plan of the public spaces so that guests      to garments, it’s not a blatant fabric theme. We    it a perfect neighborhood spot.
first enter into a living room area with seating,     use materials and textures that make you think
                                                                                                  I am a huge fan of David Burke. I think he
and from this vestibule you can see all the way       about New York—from large rivets and steel
                                                                                                  is a true innovator. If you look at music over
to the back of the hotel, which in this case is an    columns you might see in a subway station to
                                                                                                  history, how the notes are the same but amazing
open kitchen.                                         exposed brick and engrain wood floors that
                                                                                                  musicians have the ability to take these notes
                                                      you’d find in an industrial building in the area.
When we first sat down with David and                                                             and arrange them in different ways, David is
                                                      You will also find elements of David’s signature
explained the idea, his eyes lit up and he                                                        like that—a master musician who takes the
                                                      style, artwork and bits and pieces that will be
immediately said “wood-burning pizza oven,”                                                       notes of the culinary world and puts a spin on
                                                      more than a wink and a nod. And I am sure
which really reinforces that sense of warmth                                                      them, which in this case is the fabric of New
                                                      that when it comes to the culinary experience,
and home. Frank Lloyd Wright always centered                                                      York. It’s not every day that you get to work
                                                      there has got to be a Burkism in the “fabric of
living spaces around a fireplace. So at Archer                                                    with someone like this, and I pinch myself
                                                      New York” theme!
Hotel you have this wonderful open floor plan,                                                    when I get to sit in a room and sketch and work
with a restaurant and a bar on the right, the         Given that the blending of David Burke so closely with him on something so personal.
reception on the left, and the open kitchen in        within the framework of Archer is a great
front of you.                                         combination, I am confident that the guests

                                                                                                                                             2013 • davidburke   19
20   2013 • davidburke
BRINGING HOME
                 THE BACON
           with Primehouse Executive Chef Rick Gresh and Thomas Schlesser from Design Bureaux
A spot dedicated to bacon—it’s a carnivore’s        Whimsy abounds on the menu—and off. Also             Chef Burke’s signature pieces. Here, we wanted
dream come true, and the latest brainchild          for sale: bacon lip balm and handmade soaps by       a big surface that would make a statement
of Chef David Burke. This innovative meat-          Faith’s Farms (one of Gresh’s local organic hog      while displaying the slices of meat to their best
candy sandwich shop at The James Chicago            suppliers), bacon bandages, bacon toothpicks,        effect.”
Hotel features a truly exciting menu—to             bacon T-shirts, and temporary bacon tattoos!
                                                                                                         No detail too small, Schlesser researched
everyone except little piggies, that is—where
                                                    Perhaps the only complaint is that the space isn’t   countless historical precedents for butcher
the spotlight falls on a selection of mini
                                                    big enough, as customers happily spill out onto      blocks and butcher counters from across the
sandwiches. Or “handwiches,” as Burke calls
                                                    the sidewalk at all hours, making it the ultimate    U.S. and Europe before settling on a design.
them, defined as a sandwich or small delicious
                                                    takeout and delivery spot. “This was the space       “From my research, I came up with a modern
bites that can be held with one hand. Among
                                                    that we had to work with; we had to figure out       interpretation of a butcher counter, taking
the types of bacons used are Allan Benton’s
                                                    how to maximize it,” explains Gresh. “It’s really    details from several of the source images
Classic Country Bacon, Niman Ranch Black
                                                    an outlet of the main kitchen off Primehouse.        collected.”
Pepper, and Dreymiller & Kray’s Matilda
                                                    We do all the prep in the main kitchen with the
Bacon. Primehouse Executive Chef Rick Gresh                                                              It’s not the first David Burke restaurant on
                                                    Bacon Bar as a finishing kitchen.” Regardless of
claims he can easily eat three to four at a time,                                                        which Schlesser has worked. He also designed
                                                    size, an enormous amount of work went into
citing his favorite as the River North Bacon                                                             David Burke Kitchen, recalling one of the
                                                    perfecting the concept, adds Gresh: “From the
Dog, an updated version of the Chicago classic                                                           first times he met Chef Burke there. “I asked
                                                    Pleat-Pak packaging and adjusting my team’s
hot dog.                                                                                                 him what he had in mind for the cuisine, so
                                                    prep sheets to sourcing new products to use.”
                                                                                                         I could work on celebrating that in the design
“Chef and I had multiple tastings in both
                                                    Designed by Thomas Schlesser of Design               of the space. Chef Burke started talking about
Chicago and New York,” says Gresh. “We ran
                                                    Bureaux, Burke’s Bacon Bar packs a mighty            his interest in using a duck press to create one
through probably 30-plus different sandwiches
                                                    punch in terms of its overall look, taking           of the dishes, which he also wanted to display
to figure out the right balance for the menu.”
                                                    inspiration from the cultural world of the           in the dining room. I was the only one in the
Gresh chuckles, recalling a time when he
                                                    butcher shop. “The counters are reminiscent of       place who knew what a duck press was, as I
grabbed one of his sous-chef ’s “atomic” bacons
                                                    traditional butcher tables, the walls are finished   have a collection of culinary antiques and had
instead of a slab of angry bacon and roasted it
                                                    in a custom wall covering made of wrinkled           been searching for just the right duck press
off. “Chef Burke carved off a piece and chewed
                                                    butcher paper, the signage was fashioned after       for years! I immediately knew we would have
it down. He was on fire! We had to give him
                                                    nostalgic meat-counter signs, and antique            a great time working together. David Burke is
milk, bread, you name it, just to try and cool
                                                    butchers’ tools adorn the walls,” explains           a chef ’s chef, and I like to think of myself as a
off his tongue!”
                                                    Schlesser. “The salt wall is definitely one of       chef ’s designer.”

BURKE NATION GROWS
ASPEN                                               CHICAGO
With the success of David Burke Kitchen in SoHo, With the opening of Burke’s Bacon Bar                   Chicago’s Kitchen will be housed in the brand-
Chef Burke will see two more Kitchen openings only a few months ago, Chef Burke now                      new Hotel Indigo, in the historic downtown
in 2014. First up, a freestanding location at the announces he will open two more restaurants            area’s Atlantic Bank Building. While the hotel
corner of Hopkins Avenue and Galena Street in in the Windy City: a Burke in the Box and a                will feature design elements that reflect its
the heart of Aspen, slated to open early in the David Burke Kitchen. Burke in the Box will               local neighborhood just north of Millennium
year. Plans include a wood-fired oven and an be located on Michigan Avenue and will serve                Park within Chicago’s central business district,
outdoor patio, much like that found in SoHo. as Chef’s whimsical out-of-the-box take on                  Kitchen will likewise offer an interpretation of
Expect the same level of warmth and comfort, gourmandizing American fare. It’s due to open               the Chicago atmosphere within the barn-like
a commitment to local and seasonal produce, summer 2014.                                                 framework. It’s expected to open during the
and several pig dishes on the menu!                                                                      first half of 2014.

                                                                                                                                              2013 • davidburke   21
8   2013 • davidburke
friends of the house

                                                     Billy King
                                On Basketball, Hot Pastrami, and Lots of Chicken!

Billy King started his career as an outstanding      Do you have any pre-game food rituals? Back            What is your favorite dish at David Burke
defensive player at Duke University. He joined       in 2001, when I was in Philly with the 76ers,          Kitchen? The roast chicken and the porterhouse
the Brooklyn Nets in 2010 after spending             our first game of the season was against the           for two.
10 years with the Philadelphia 76ers, serving        Knicks. I had a hot pastrami at Katz’s Deli
                                                                                                            What are you most excited about for your
as the team’s president from 2003 to 2007            before the game. We won, and so I started
                                                                                                            team in the 2013-2014 season? I always look
and leading them to five consecutive playoff         eating a hot pastrami sandwich before every
                                                                                                            forward to every game. We have a great team
appearances. As general manager for the Nets,        game, no matter where I was. We won 10
                                                                                                            with a lot of depth, and I predict every game
King oversees all aspects of the team’s basketball   games in a row! After the first loss, I stopped
                                                                                                            will be exciting as we work toward winning the
operations. Having transformed the franchise         eating them—and lost a little weight!!
                                                                                                            championship!
by overhauling the Brooklyn Nets roster, King
                                                     Incidentally, I found myself at Bloomingdale’s
has established the Nets as a title contender as                                                       What is the most exciting moment of your
                                                     before my first Nets game and had a burger at
they head into their second season in their new                                                        career? Getting to the NBA finals in 2001 with
                                                     David Burke at Bloomingdale’s. I remember
home at Brooklyn’s Barclays Center.                                                                    the 76ers. With the Nets, it was trading for All-
                                                     it was so good, I even got some grease on my
                                                                                                       Star point guard Deron Williams.
What are some of your favorite food memories         shirt! We won that game. So maybe I need to
growing up? My mom’s fried chicken and               go back before opening night, when we play You were a great defender at Duke. Who
liver and onions. My mom was originally from         Miami, and have another burger!                   would you call out as a great defender in the
the South, so I had a lot of Southern cooking                                                          NBA these days? Kevin Garnett and Andrei
                                                     Do you see any similarities between basketball
growing up, which continued when I went to                                                             Kirilenko.
                                                     and the restaurant business? It takes more than
Duke. At training camp I would live on fried
                                                     one person to put a great meal together. It’s the Who would you say was your toughest player
chicken, collard greens, and a lot of stuff like
                                                     chef ’s job to manage his team in the kitchen, to defend from UNC? Since Michael Jordan left
that.
                                                     and if they are all on the same page, the dish before I got there, I would have to say Kenny
Do you enjoy cooking? I love to grill. My            will come out right. It’s a team mentality— Smith.
butterflied whole chicken is always requested        from the front of the house and the waitstaff
                                                                                                            If you could share dinner with anybody in
at barbeques!                                        to the kitchen. Everyone has to work together
                                                                                                            basketball history, who would it be? Dr.
                                                     so that the guest leaves satisfied. It’s the same in
When you are on the road, are there certain                                                                 [James] Naismith, who invented basketball.
                                                     basketball: The team might play a great game,
cities you look forward to eating in? I used                                                                But I would also love to share a meal with
                                                     but if you have an overall horrible experience,
to look forward to coming to New York, but                                                                  Muhammad Ali, not only because of what
                                                     you might not come back! From the ticket
now I live here! I love going to New Orleans to                                                             he achieved in the ring but also because of
                                                     takers to the coach and his players, everyone
visit Emeril Lagasse’s restaurants, and I’m a fan                                                           everything he stood for and went through in
                                                     has to work together to create a memorable
of Gibsons Steakhouse in Chicago. In Philly,                                                                the name of his beliefs.
                                                     experience.
it’s the Palm, the original Buddakan, and the
original Morimoto.

                                                                                                                                             2013 • davidburke   23
DOUBLECROSSVODKA.COM   DOUBLECROSSVODKA   LIVE ADVENTUROUSLY. DRINK RESPONSIBLY.
Real Housewives of New York’s

 Jill Zarin                                              burkesearch                                              Find the 34 food-related words
                                                                                                                  in the puzzle below.

on Food, Family, and Chef Burke
                                                              H A          S      H U          F       R     I     E       S O U                  P
                                                             O P N C H                         E       F     S      T      E    R       I         R
                                                              B      P     A G Y O G U                             R       T    H C               E
                                                              A     Y C           T      R     U       F     F      L      E G H                  T
                                                              C      P     K A U               Y       S    A       L      A D          I         Z
                                                             O A           T M E               A       L     P      I      C K         L          E
                                                             N N A                E      B     R       I    O C H               E       I          L
Do you enjoy cooking? I love to cook, especially
with my professional friends like Chef David
                                                              C      I     S      L      E     Y       D     P     B W A G A
Burke to give me pointers. I especially enjoy                 A N           I     T     N E            E O          I      S    R M G
Italian and Asian cuisine.

Do you frequent farmers’ markets? My
                                                              K      I     A      L     G N R                V G Z              T      A V
girlfriend Amy Pink has her own organic farm,                 E W G O U                        R M E                T      A    Z      E          P
and she turned me on to the North Fork for
the most delicious homegrown fruits and                       Y C O B                    B     T       U     R     K       E    Y      A          R
vegetables on Long Island. When it’s apple
season, apple picking and the pumpkin patch
are on the agenda with the grandchildren! I
would love for Chef Burke to teach me how to
make the perfect apple pie for my dad.

What are five staples in your kitchen right
now? Diet Coke, butter, eggs, orange juice,
and grapes.
                                                                                      burke in the box
                                                                                       at McCarran International Airport

Was food a big part of your upbringing? My
mom isn’t a gourmet cook but she always
made us delicious meals. I loved her sliced
                                                    I accidentally popped the cap off my front tooth   Since The Real Housewives of New York,
sirloin steak, and she cooked a lot of chicken
                                                    biting down on the shell of an Angry Lobster.      you’ve been very busy with new ventures.
dishes. We had a housekeeper from the South
                                                    However, we were having such a great time          What’s next on the horizon? I was born with
named Ethel who always made us fried chicken
                                                    that even though I was toothless, we stayed for    an entrepreneurial spirit, much like David
and fried rice. I can literally see and smell her
                                                    the rest of the meal! I do love David Burke’s      Burke was. I never know who I will meet or
cooking when I talk about her, just to show you
                                                    cooking style because it always surprises me.      what ideas will come to me, but I will say that
how powerful food memories can be!
                                                    Nothing is expected.                               I only commit to things that I love. You can
What do you think of Chef Burke, not just in the                                                       only regret the things you don’t do, not those
                                                    Would you recommend David Burke’s at
kitchen but also as an innovator, businessman,                                                         things you do.
                                                    Bloomingdales as an option for in-home
and friend? His smile is contagious, his
                                                    entertaining? Absolutely! Since they deliver, it’s If you could take anyone to lunch at David
generosity is bountiful, and he lives his life
                                                    my go-to meal when I have a business meeting Burke Townhouse, who would it be and why?
paying it forward. I adore David Burke, and he
                                                    in our apartment. I love the boxed salads, the The people who matter the most: my husband,
makes everything he cooks look so easy!
                                                    dumpling soup, and, of course, the fabulous Bobby; my daughter, Ally; my parents; and my
Any memorable meals at his restaurants?             popovers! The Cobb is my favorite salad and sister. At the end of the day, it’s my family who’s
I was eating at Townhouse with friends when         the burgers are big and juicy.                     always there for me.

                                                                                                                                            2013 • davidburke   25
seasonal cocktails

                           A TWIST OF SPIRIT
                                David Burke mixologists have crafted cocktails with a twist using classic spirits
                                             and elevated by unique ingredients and a sense of fun.

     Old Thomas Collins Tequila                                                                                  CARIBBEAN
                        Mockingbird
     The Thomas Collins is an old-school, classic cocktail,                                                      STEEPLECHASE
     and the gin is Spring44 Old Tom.
                                                              This cocktail’s name plays on the book             This drink is essentially a rum mint julep. Because
                                                              To Kill a Mockingbird by Harper Lee.               of the run, we call it “Caribbean” (where a majority
     2 oz Spring44 Old Tom Gin                                                                                   of the world’s rum originates) and steeplechase
                                                                                                                 (a lesser-known type of horse race, in homage to
     1 oz fresh-squeezed lime juice                           2 oz tequila                                       the Kentucky Derby, where juleps are traditionally
     1 tbsp super fine sugar                                  1 oz Belle de Brillet Pear Liqueur                 consumed).

                                                              0.5 oz basil simple syrup
                                                                                                                 1 bunch mint
     Combine ingredients in highball glass with ice           0.75 oz grapefruit juice
     and top with soda. Garnish with a lemon peel.                                                               0.5 oz simple syrup
                                                                                                                 Bittermens Elemakule Tiki Bitters
                                                              Combine ingredients in a mixing glass with ice.
                                                              Shake and strain into a martini glass and add      2 oz Mount Gay Black Barrel Rum
                                                              0.5 ounce of Aperol, which will sink to
                                                              the bottom of the glass. The Aperol should
                                                              be poured very slowly and carefully to layer       Crush ice, which is essential because this drink
                                                              the drink. Garnish with a large fresh basil leaf   is mostly alcohol, and the mint and crushed ice
                                                              on top.                                            waters down the drink more quickly—essential
                                                                                                                 for a julep.
                                                                                                                 In a rocks glass, lightly muddle mint with the
                                                                                                                 simple syrup and 3 dashes of the bitters. Fill
                                                                                                                 rocks glass with crushed ice and add rum. Top
                                                                                                                 off with crushed ice.

26   2013 • davidburke
seasonal cocktails

          Everyone loves a classic cocktail. saddle up
        to the bars at David Burke restaurants and you
       can enjoy an old-school drink—and then ask for
              “something like this, but different.”

Et tu, brutus                                      Rabbit Hunter                                         The Bob
This cocktail is named after one of the most       This cocktail is a favorite at David Burke Kitchen,   This is a seasonal drink using frozen apple cubes as
famous double-crosses of all time: when Brutus     where the logo is a rabbit.                           ice. As you drink it, the idea is that you “bob” for
backstabbed Julius Caesar.                                                                               the apples, which have been soaked and frozen in
                                                                                                         Van Gogh Dutch Caramel Vodka.
                                                   Fresh mint
Blueberries
                                                   1/4 oz lime juice                                     Apple cubes
2 oz Double Cross Vodka
                                                   2 oz Spring44 Bourbon                                 Van Gogh Dutch Caramel Vodka
0.75 oz agave nectar
                                                   1/4 oz ginger beer                                    1.5 oz Breckenridge Bourbon
1 oz pomegranate juice
                                                                                                         1 oz apple cider
                                                   Lightly muddle the fresh mint and lime juice          0.5 oz Stirrings Apple
Muddle 6 to 8 blueberries in a mixing glass        in a rocks glass. Think julep muddling: the
and add vodka, agave nectar, and pomegranate       goal is to release flavor, not shred the mint.
juice. Shake well and pour into a martini glass.   Add bourbon and ice to glass. Tumble between
                                                                                                         Cut apple cubes between 1/2 and 3/4 inches
Garnish with three blueberries on a skewer.        rocks glass and mixing glass 2 to 3 times. Top
                                                                                                         per side. Some of the apple can retain skins and
                                                   off with ice and add ginger beer to fill. There
                                                                                                         the cubes do not need to be perfectly square.
                                                   should not be a lot of ginger beer — the drink
                                                                                                         Soak in vodka and put in freezer.
                                                   is intended to be heavy on bourbon, and the
                                                   ginger beer is to act as a sweetener and add          Add bourbon, cider, and Stirrings Apple in a
                                                   carbonation.                                          highball glass. Fill with apple ice and top with
                                                                                                         cider. There shouldn’t be more than 10 to
                                                                                                         12 apple cubes per drink.

                                                                                                                                                2013 • davidburke   27
CHÂTEAU

 PEYRABON                  Cru Bourgeois

                           is
                  Our wine

ur wine
                                          y
              s i o n o f t h e complexit
   the expres
                                       oir.
                           of our terr

he expression
                                                                 ichelet
                                                        Xavier M
                                                                      er
                                                             Winemak

the complexity
      Château Peyrabon 2010
      Wine Spectator (march 2013) - 91/100

              “Rock solid, with a gutsy frame
              of roasted apple wood and a full-

our terroir.
              bodied core of plum, boysenberry and
              black currant fruit. Dense and chewy,
              displaying spice-studded grip on the
              finish that courses along vivaciously.
              Drink now through 2020. 15,627 cases
              made.”
                                                                   JM

                                     www.peyrabon.com
                                                  contact@chateau-peyrabon.com

        CAMPAIGN FINANCED WITH THE SUPPORT OF THE EUROPEAN UNION

   2013 • davidburke
wine

                                    Château Peyrabon       Where good grapes come first

 An example of easier said than done, Château Peyrabon wines begin with a simple philosophy: good
    wines cannot be achieved without harvesting good grapes. And since 1998, Patrick Bernard has
                   invested more than 2 million euros in the property for that expressed purpose.

Technical Director Xavier Michelet and Owner Patrick Bernard

Nestled on the left bank of the Gironde, just                  In 1998, the vineyard was purchased by Patrick
north of Bordeaux, Château Peyrabon is derived                 Bernard, the general manager of Millesima,         Wine: Château Peyrabon AOC Haut-Médoc,
from 50 hectares located in the Haut-Médoc                     Europe’s leading mail order wine company. He       2010 Cru Bourgeois
appellation and eight hectares in the Pauillac                 immediately began to modernize the property.
                                                                                                                  Soil: Gravel, chalk, clay
appellation. As in most of the local vineyards,                In the vineyards, that has included drainage
cabernet sauvignon is the dominant grape. The                  of almost all the plots, land preservation         Surface area: 49 hectares
estate produces three award-winning wines:                     techniques, and the renewal of 15 hectares of      Planting density: 6,500–8,500 vines per
Château Peyrabon AOC Haut-Médoc, Cru                           vines. In the winery, thermoregulated tanks        hectare
Bourgeois; Château La Fleur Peyrabon AOC                       have been installed and the barrel cellar is now   Grape variety: 60% cabernet sauvignon,
Pauillac, Cru Bourgeois; and Château Pierbone                  temperature controlled.                            35% merlot, 3% cabernet franc, 2% petit
                                                                                                                  verdot
AOC Haut-Médoc.
                                                               Château Peyrabon has garnered recent attention
                                                                                                                  Age of the vines: 21 years
Over the course of history, the greatest                       for its 2010 Grand Vin, a dark purple, dense,
vineyards have proved time and again how they                  and chewy wine that exhibits plenty of ripe        Aging: Traditional maturation in barrel
                                                                                                                  during 14 months (30% new barrels each
can produce tremendous wine whatever the                       cabernet–merlot fruit. It has been touted as an    year)
conditions. In the case of Château Peyrabon,                   excellent choice to drink now through 2020.
                                                                                                                  Harvesting: Handpicked and mechanical
the estate dates back to 1766. It has changed
                                                               Available at www.millesima-usa.com, $22
hands 20 times, its vineyard destroyed by                                                                         Tasting notes: A well-defined bouquet
frost in 1956 and subsequently rebuilt. The                    Importer: Monsieur Touton Selection Ltd.,          of ripe fruit, plum, blackcurrant, and
                                                                                                                  raspberry. The palate is medium-bodied with
oenologist of the property is Eric Boissenot—                  212.255.0674                                       crisp tannins and a fresh, swarthy finish.
who, incidentally, is the oenologist advisor for
all the Premiers Crus Classés of Bordeaux.

                                                                                                                                                 2013 • davidburke   29
travel

      SOUTH OF THE BORDER
            David Burke’s recent trip to Oaxaca, Mexico, provided a great
       opportunity to taste its indigenous flavors, from street fare—including
              grasshoppers—to handcrafted local spirits like mezcal.
     HOME AWAY FROM HOME                              IN THE MARKET FOR . . .                         LOCAL HIGHLIGHTS
     Los Pilares Hotel                                Mercado Central de Abastos                      Iglesia de Santo Domingo
     Curtidurías 721                                  Twenty blocks southwest of the Zocalo           Plaza Santa Domingo
     Col. Centro, 68080 Oaxaca                        (main city plaza)                               Macedonio Alcalá at Adolfo Gurrión
     lospilares-oaxaca.com                            Oaxaca City                                     Centro Historico
     Owned by one of the oldest families in           Oaxaca’s oldest and largest market is open      Founded by the Dominican Order, this church
     Oaxaca, Los Pilares Hotel is housed in a         daily. Hundreds of stalls cover everything      has a 17th-century facade framed by two
     lovingly restored, colonial-style building in    from fresh herbs and spices to vegetables,      domed bell towers and a Mexican baroque-
     the secluded Barrio de Jalatlaco, just a few     mole, cheeses, handcrafted art, and more.       style interior lavishly adorned with white and
     minutes’ walk to the historic city center.                                                       real gold leaf.
                                                      ULTIMATE QUICK HUNGER FIX                       Museo de Arte Contemporaneo (MACO)
     SAVOR THIS MEMORABLE MEAL                        Tlayudas, an open-faced tortilla with many      Macedonio Alcalá 202
     Casa Oaxaca El Restaurante                       toppings, or chapulines, grasshoppers toasted   Centro Historico
     Constitución 104-4                               with chiles. Typical Oaxacan street fare!       museomaco.com
     Centro, 68080                                                                                    MACO is a small contemporary art museum
     casaoaxacaelrestaurante.com                                                                      with permanent exhibits of well-known
                                                      INSIDER SPOT                                    Oaxacan artists, including graffiti and street
     Chef and owner Alejandro Ruiz is one of the
     most recognized chefs in Mexico, renowned        Los Danzantes Restaurant                        art, as well as a rotating collection of modern
     for his expertise in Oaxacan regional cuisine.   Macedonio Alcalá 403                            exhibits.
     Here, he applies a modern approach to            Interior 4
     ancient Oaxacan flavors.                         Col. Centro
                                                      losdanzantes.com
                                                      Located in the Old City in a neo-colonial
                                                      building, Los Danzantes is a reference
                                                      of cuisine that uses traditional Oaxacan
                                                      ingredients in new combinations and
                                                      presentations.

30   2013 • davidburke
FESTIVE OCCASION
El Saber del Sabor
elsaberdelsaborfestivaloaxaca.com
Started in 2009, this festival gathers the best chefs
of Mexico to celebrate Oaxaca’s gastronomy.
A weeklong event, this culinary extravaganza
occurs each year in September.

                          TRIP HIGHLIGHT
                          The Palenques of Mezcal
                          The palenques are open-air, farm-based
                          distilleries where artisanal mezcal is made.
                          From the pit ovens where agave plants are
                          roasted to the horse-drawn stone tahonas
                          and the distillation area, you will experience
                          firsthand the magic of creating mezcal.
                          Mezcal—which means “oven-cooked
                          agave”—is a distilled alcoholic beverage
                          made from the agave plant. There are 200
                          species of agave in the world, and 25 of
                          them are in Oaxaca. Mezcal merges the
                          unique botanical profiles of each species with
                          the terroir of the villages to create highly
                          distinctive and complex flavor profiles. This
                          sacred ancestral tradition involves handing
                          down closely guarded family recipes and
                          methods shared only with a chosen son (or,
                          occasionally, a daughter). Learn more at
                          facebook.com/MezcalFromOaxaca.

                                                            2013 • davidburke   31
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