davidburkemagazine

2010

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BURKE IN A BOTTLE

NOTHING BUT NETS

COUNTING ON SCOTCH

dAvId BURKEdOWNTOWN!

Bill Telepan prefersRed and Yellow Teardrops.

For David Burkeit’s the Green Zebra.

Kurt Gutenbrunner picks the Jersey Beefsteak.

Chris Lee swears by the Hau’ula Red.

The one thing chefs agree on is the water.You say “tomato,” I say “tomahto,” but when it comes to the water they serve, top chefs say “FIJI.” Created by centuries of rainfall filtering through volcanic rock, FIJI’s clean taste and unique mouthfeel perfectly complement the finest dishes. One sip and it’ll be your choice, too.

© 2010 FIJI Water Company LLC. All rights reserved. FWM669

www.fijiwater.com

FWM669_Burke_Tomato_AdResize_F.indd 1 11/12/10 2:04 PM

2010 • davidburke

5DB DowntownBurke wrangles young gun Jedd Adair and heads downtown to cook honest American fare at david Burke Kitchen at the James Hotel in SoHo.

8RecipesCount on Chef Burke to put innovative twists and totally new innovations in his cooking. From grown-up style Ants on a Log to an inventive Can O’ Cake, he is constantly full of surprises.

15 BoRn to Be a ButcheROld school comes with new benefits when fourth-generation butcher and master purveyor Richard Abeles provides chefs with the best quality meat possible.

17wheel of foRtuneA new turn on a youthful game yields more than just a kiss from the chef as Burke gives his over-21 guests a chance to spin the bottle and win wine rewards.

19 DaviD BuRke heaRts BeeRWhy won’t guests be surprised that beef heart is an ingredient in Burke in a Bottle, a beer Chef Burke crafted with Sam Adams founder Jim Koch?

22nothing But netsNew Jersey Nets head coach Avery Johnson can eat his way around restaurants as deftly as he can lead on the basketball court. From the court to the kitchen, Coach Johnson and Chef Burke are team players who share a passion for grooming young talent.

Contents

As usual, there is a lot going on within

the david Burke Group! Between our

chefs, managers, and sommeliers, we are

now 25 people strong in New York alone.

So the key is communication—among

ourselves, and always with our diners.

Jedd Adair has joined us to helm our

newest restaurant opening in January 2011,

david Burke Kitchen at the James Hotel in

SoHo. This fall was packed with a ton of

sports-related events—I cooked at Yankee

Stadium and then at Giant Stadium, and

even traveled to China with the New Jersey

Nets! This summer, I did what you are

supposed to do: travel. I did a West Coast

tour for some inspiration, and a little

cooking! In between flights and opening

a new restaurant, I found time to join

my friend Jim Koch at Sam Adams, who

invited me to brew my own beer featuring

a secret ingredient you can read more

about later. In the meantime, the menus

at all our restaurants will reflect the ever-

changing seasons. We look forward to

hosting you soon!

dear friends

21 RoaD tRipChef Burke made a West Coast road trip this summer and returned having made new friends and with more than a few creative ideas that guests will soon see in his restaurants.

29counting on scotchWhen the Burke Group’s CFO has finished crunching numbers, he finds that pairing scotch with Chef Burke’s signature dishes multiplies his enjoyment of both.

3

FOIE GRAS & FRIENdS

Fishtail executive chef Patrick vaccariello joined david Burke to prepare Warm

Oysters with Hot-and-Sour Shallots, Foie Gras, and Beer Foam for the Foie Gras &

Friends dinner at the James Beard House.

2010 • davidburke4

From its kitchen to its

identity, david Burke has

been consumed with finding

the right voice for his new

downtown adventure. He

works closely with designers

and architects to build the

space from the ground up.

2010 • davidburke 5

HONEST AmERICAN FARE“This is the first time I’ve gone outside the box to hire a chef. I really spent a lot of time on the

process of finding the right person, interviewing them and having them cook for me. There were some great candidates, but Jedd stood out because he actually cooked some of the dishes we discussed during the interview, which proved that he was not only a good listener but able to translate what we talked about into well-executed dishes. In fact, they were very close to what I would have put

on the plate myself! It’s very normal for chefs to want to do their own thing; there is nothing wrong with that. After all, cooking is very artistic and very personal, but it can prove challenging for two brains to write one menu and be a solid team. Jedd showed me that we could work well together on

this new menu, as opposed to me trying to reel someone in.”—David Burke

Comparing Chef David Burke’s background with Jedd Adair’s might leave you smiling. Like Burke, Adair followed his passion for cooking through his schooling then moved to New York, where he worked at Union Pacific, Town, and Tocqueville. Like Burke, he then headed to Europe to gain a greater education and broader scope in cooking. There, he did stints in Madrid, at La Broche, and Paris, at the two-Michelin-star Pied à Terre, and even

honed his skills in cheese making, first in the South of France and then in London at Neal’s Yard Dairy. Upon his return to the States, he landed a position at Corton as sous-chef, and now he joins Burke at David Burke Kitchen.

Adair might be—and even looks—young. He’s 26, but his instincts and perceptions add a depth to his cooking abilities that can’t be taught in a classroom. His approach to the

cuisine at DB Kitchen is as practical as it is innovative. When Burke mentioned he wanted to put rabbit on the menu, typically a hard sell with most Americans, Adair stuffed it with langoustines and served it with a grapefruit sauce. Burke was thrilled: “When you pair rabbit with something that is more familiar, then people love it.” Adair showed Burke added resourcefulness by using the leftover rabbit in a meatball hors d’oeuvre dish.

dAvId BURKE ANd YOUNG GUN CHEF JEdd AdAIR HEAd dOWNTOWN TO COOK AT dAvId BURKE KITCHEN IN THE JAmES HOTEL.

2010 • davidburke

Likewise, Adair is excited about the new venture and the prospect of working with whole animals in his new kitchen. Again, picking up on hay as an item he heard Burke mention a few times during his interview, he created a dish that consisted of a whole squab roasted over hay made from fennel. “For me, it is always more important to listen than to speak,” Adair explains. “Hearing Chef Burke’s description of what he wanted in this new venture was right up my alley. I picked out very subtle details that I knew would be home runs in creating wholesome, approachable dishes with hints of flair and creativity.”

In fact, this philosophy extends into his overall approach to cooking: “I think about what I wouldn’t mind eating every day. Creativity and imagination are a huge part of cooking, but I really believe it’s all about how approachable the dishes are.”

To create the new menu, Adair says he went back into his memory bank of dishes and techniques to choose what he thought would fit the concept. “The first step was to define the style—snacks, starters, shares, mains, and sides—and, from there, fill in the blanks.”

After that, it was similar to tennis, bouncing ideas back and forth between the two of them; although Adair admits, “It was more like Chef Burke serving while I just tried to give a few shots back. He has such a breadth of knowledge, and his ideas come fast!”

Among Adair’s favorite dishes that will be served is the Turkey Oscar, a confit turkey thigh done in the traditional “oscar” method—with crabmeat and asparagus—and Cured Lola Duck Ham and Eggs, a whole Lola duck brined with soy and served with a duck egg.

And, sure, Adair still has a lot to learn. Already he points to Burke’s creativity, design, and presentation as areas in which he’s gained insight during the short time they’ve been working together. Their shared vision is certain to breed success. “I think the overall restaurant concept is perfect,” Adair adds. “This city needs more approachable, good restaurants with vibrant environments.”

FAvORITE INGREdIENTS: They continue to change. Late summer, it was fresh green coriander. The season is small, and it’s only available from a limited amount of suppliers, but the flavor is amazing. Early fall, it’s concord grapes: sweet, juicy, and amazing. Late fall into winter, scallops will be turning sweeter and more approachable.

YOUR GO-TO dISH, AT THE RESTAURANT OR AT HOmE: Chicken Parmesan with arugula salad. Good ingredients, a good tomato sauce. It fits any occasion.

AN INdISPENSABLE KITCHEN TOOL: A good spoon. Everything you do in the kitchen is with a spoon—stir, taste, plate, sauce, etc. It is an extension of your hand.

FIvE THINGS ALWAYS IN YOUR PANTRY AT HOmE: Cholula, cheese, tomato soup, whole-wheat bread, and coffee.

Jedd Adair

Quick-Fire

When it comes to the design of david Burke Kitchen at the James Hotel in SoHo, there is nothing david Burke about it. There are no salt walls, no glass sculptures, and no Humpty dumptys. But what you will find is an intense spotlight on david Burke’s cuisine. much as he keeps it simple with fish at Fishtail, Chef Burke concentrates on telling the story straight with meats at the James—game meats in particular.

Here, the main dining room takes on a modern barn look and feel, replete with lots of warm wood and metal. A wooden ceiling hangs above, cementing the barn theme, while a series of photos featuring restaurant purveyors dot the walls, with ducks, pigs, fish, and vegetables the stars. All of the tables are made of reclaimed wood, and the open-plan kitchen allows diners to watch the chef in action. Keeping it old-school authentic, a duck press and a prawn press take center stage in the middle of the dining room. Banquettes will be covered in denim, waiters will be dressed down in jeans, and beer will be on tap.

Set in this farmhouse-style atmosphere, the food at the new restaurant is wholesome American fare. “There will always be three or four birds on the menu: a duck, a chicken, and

TOP FIvE SONGS OR ALBUmS ON YOUR PLAYLIST:1. Eminem’s Recovery 2. Bloc Party 3. TV on the Radio 4. Forward, Russia! 5. Jay-Z

NEW YORK CITY RESTAURANT YOU’d EAT IN ONCE A WEEK: Casa Mono

UNdISCOvEREd GEm IN NEW YORK CITY: Prosperity Dumpling—best dumplings in the city, $1 for 5.

BEST LATE-NIGHT EATS IN NEW YORK CITY: Artichoke Basille’s Pizza—only skip the artichoke pizza and get the Sicilian instead . . . unless you want to feel sick!

FAvORITE BAR: Huckleberry Bar in Williamsburg—amazing drink menu and bar snacks.

BEvERAGE OF CHOICE: Dirty martini, up, Plymouth gin.

FAvORITE FOOd CITY IN THE WORLd: New York City—no other city compares!

a pigeon, partridge, squab, or grouse,” explains Burke. “There will be this sense of the cuisine as wholesome and rustic, but still very inventive and presented properly. You can do great food without making it look pretentious.”

Case in point: “We have a dish called Ants on a Log—split bone marrow with snails on it. It’s a great example of the menu: a bone roasted with the marrow bubbling and topped with garlicky escargot, accompanied by toast. I just know it will be one of our home-run appetizers, one of those dishes that every table has to have.”

A choice space on the hotel’s rooftop will allow the kitchen to grow their own herbs and even cultivate their own honey. As if Burke didn’t have enough on his plate, he is excited about adding “beekeeper” to his repertoire of roles.

Perched on top of the restaurant is a gorgeous outdoor patio for some 100 people. Burke describes the space as an unplugged version of the hipper, sexier Jimmy on the roof. “It will be a cool modern-day, sophisticated space that is laid-back, mellow, and organized,” he adds. As a simpler extension of the refined rustic menu indoors, the patio menu will include such items as fried chicken, gazpacho, and pizza—each also very market driven.

david Burke Kitchen

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2010 • davidburke

Job Number:File name:Trim Size:

Description:

Design R 1Design R 2Design R 3Design R 4

ADApprvd:

01940_WGHE_101940_WGHE_Ohmy_R1.ai8.25” x 10.875”

HC 11.17.10 XX

AEApprvd:

Initial/DateProd R 1Prod R 2Prod R 3Prod R 4

Initial/Date

EK 11.18.10

A MOST UNUSUAL GIN

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Life is simply too glorious not to experience the odd delights of HENDRICK’S® GIN, featuring curious yet marvelous infusions of cucumber and rose petal.

SIP RESPONSIBLYHENDRICK’S GIN, 44% ALC./VOL. ©2010 IMPORTED BY WILLIAM GRANT & SONS, INC. NEW YORK, NY.

2010 • davidburke8

INGREdIENTS

Two 3-lb. free-range roasting chickens, thoroughly rinsed and patted dry

coarse salt and freshly ground black pepper

4 large Idaho potatoes, scrubbed and quartered

2 large onions, diced

1 pound button mushrooms, wiped clean and stems trimmed

1 pound slab bacon, diced

1/4 cup vegetable oil

2 cups apple cider

3 tablespoons Wondra flour dissolved in 3 tablespoons chicken broth

mETHOd

Preheat oven to 450°F.

Season the chickens, inside and out, with salt and pepper. Truss the chickens and place them on a rack in a roasting pan.

Combine the potatoes, onions, mushrooms, and bacon in a mixing bowl. Add the vegetable oil and season with salt and pepper. Toss to coat well. Transfer the nicely oiled vegetables and bacon to the roasting pan. Place the pan in the preheated oven and roast for 15 minutes. Reduce the heat to 375°F and continue to roast, turning the vegetables and bacon pieces occasionally, for about 30 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken (between the thigh and the breast) reads 160°F. Remove the pan from the oven and transfer the chickens and vegetables to a serving platter. Tent them lightly with aluminum foil and allow them to rest for 10 minutes before carving the chickens into serving pieces. (Carving should be done at the table.)

Remove the rack from the roasting pan. Place the roasting pan on top of the stove over high heat. Add the apple cider and bring the mixture to a boil, frequently scraping the bottom of the pan with a wooden spoon to release all of the browned bits. Boil for about 5 minutes, or until the cider has reduced slightly. Reduce the heat to medium and whisk in the flour–chicken broth mixture. Season to taste with salt and pepper. Cook, whisking constantly, for about 5 minutes, or until the gravy has thickened slightly and the raw flour taste has cooked out. Pour the gravy into a sauceboat and keep it warm until ready to serve.

TO SERvE

Carve the chicken into large serving pieces, home style, and serve directly from the platter along with the roasted vegetables and crisp bacon bits.

Roast Chicken Serves 4

2010 • davidburke 9

SNAIL RAGOUTINGREdIENTS

1 small carrot, cut into small dice1 stalk celery, cut into small dice2 shallots, cut into small dice8 cloves garlic, cut into small dicebutter1 can (28 oz.) cleaned snails in liquid, strained and washed1/4 cup brandybouquet garni of thyme, rosemary, sage, and bay leaf3 pints chicken brothsalt and pepper

mETHOd

Lightly sweat the vegetables and garlic in butter. When soft, add the snails and cook 2 to 3 minutes. Add brandy and bouquet garni, and cook until the alcohol is dry. Add chicken broth and braise 8 to 10 minutes. Season with salt and pepper, and cool.To reheat, lightly warm the ragout and coat with parsley puree.

Ants on a Log Serves 4

PARSLEY PUREEINGREdIENTS

1 bunch parsley, leaves onlysalt and pepper

mETHOd

Boil parsley in salted water until tender. Blend hot until smooth, and ice down very quickly.

mUSHROOm CHIPSINGREdIENTS

1 large button mushrooms, sliced thinvegetable oilsalt and pepper

mETHOd

Fry mushroom slices at 325°F until golden brown. Season with salt and pepper.

FENNEL HAYINGREdIENTS

fronds from 1 fennel bulb

mETHOd

Dehydrate fennel fronts at 350°F until dry. Garnish on plate.

BONE mARROWINGREdIENTS

8-inch marrow bones, split lengthwise

mETHOd

Soak marrow bones in water overnight. To cook, season the cut side of the marrow bone. Brown on high heat, then flip. Cook at 350°F for 8 minutes.

FRIEd PARSLEYINGREdIENTS

parsley leaves

mETHOd

Fry parsley leaves until crispy. Use to garnish dish.

LEmON CONFITINGREdIENTS

peel of 5 lemons (no white pith) 1 cup lemon juice1/2 cup sugar

mETHOd

Blanch the lemon peel three times, starting with cold water. Bring lemon juice and sugar to a simmer, and slowly cook the blanched lemon peels until tender. Dry and use to garnish dish.

2010 • davidburke

INGREdIENTS

4 eggs3/4 cup milk1 cup melted butter

KIT INCLUdES

DB Chocolate Gourmet Cake Pack IDB Chocolate Gourmet Cake Pack IIDB Chocolate Gourmet Cake Pack III

mETHOd

1. Preheat oven to 350°F.

2. Combine DB Chocolate Gourmet Cake Packs I and II in cake tin.

3. Whisk together eggs and milk and add to dry ingredients.

4. Add melted butter and stir until well blended.

5. Stir in DB Chocolate Gourmet Cake Pack III.

6. Bake without the lid for 45 to 60 minutes until cake is soft but not runny.

7. Enjoy with ice cream.

mETHOd

Preheat oven to 300°F.

Remove stems from pumpkins and cut off tops. Hollow out pumpkins, discarding seeds, reserving pulp, and leaving 1/4-inch perimeter of pulp in shells.

Cut pumpkin pulp into cubes and place in a saucepan. Cover with water and bring to a boil. Cook until pumpkin is tender, about 20 to 30 minutes. Drain pumpkin and place in a food processor. Puree until very fine and strain. Reserve 3/4 cup pumpkin pulp and refrigerate remainder for another use.

Combine milk, cream, 2 tablespoons sugar, cinnamon, nutmeg, and vanilla bean in a saucepan. Bring to a boil, stirring occasionally. Remove from heat just after mixture has come to a boil. Remove vanilla bean and add pumpkin puree. Stir until ingredients are combined and allow mixture to cool.

Combine 2 tablespoons sugar and egg yolks and beat until eggs are pale and form a light ribbon. Add a third of milk-pumpkin mixture to egg-yolk mixture and beat to

dAvId BURKE SAYS

“The Can O’ Cake is the perfect cake. You can take a little and have more for later. I like to sneak a few slices every day. It also makes a great gift—you can customize your can or even wrap it up in a box. It’s easy to make and delicious! It’s like making soup: you can add in any ingredients you like.”

dAvId BURKE’S FAvORITE Add-INS

Nuts: peanuts, walnuts, hazelnuts

Peanut butter or Reese’s

Grand Marnier or rum

Dried fruit

For a Black Forest cake, mix in cherries and top with whipped cream

The aluminum tin should be hand washed and dried thoroughly, and can be reused.

Chocolate Can O’ Cake Pumpkin Brûlée Serves 6

combine. Return ingredients to saucepan and cook over very low heat for 2 minutes. Be careful not to let mixture come to a simmer.

Beat the sauce for 1 minute, remove from heat to cool, and strain through a fine sieve.

Spoon custard mixture into pumpkin shells. Bake shells on a baking sheet for 45 minutes to 1 hour, or until custard has set. Remove from oven and allow to cool on baking sheet.

Preheat broiler.

Combine 3 tablespoons of white sugar with the brown sugar and mix. Spoon sugar mixture over custards. Place pumpkin shells under broiler and broil until sugar has caramelized. Check broiler after 2 minutes and turn pumpkin shells if sugar appears to be browning in one spot.

To serve, place pumpkin shells on six dessert plates. Place a scoop of spice ice cream on top of each pumpkin, and garnish with pumpkin chips.

10

INGREdIENTS

6 miniature pumpkins, each about 1/2 lb.3/4 cup milk3/4 cup heavy sweet cream7 tablespoons sugar1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg

1 vanilla bean, split3 egg yolks3 tablespoons dark brown sugarspice ice creampumpkin chips

CAN O’CAKE PACKS

Available at Fishtail

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2010 • davidburke

2010 • davidburke

A TOUCH OF ORANGE

Granted, those rotund commercial pumpkins with which we are all so familiar are grown with appearance, not taste, in mind—their flesh tends to be stringy, watery, and bland. Still, there are many culinary and heirloom varieties of pumpkin that, though not as flashy as “big orange,” are cultivated with a smoother flesh and sweeter, more intense flavor.

When the first colonists arrived in the New World, they picked up a number of tricks from the Native Americans, including many culinary uses for the pumpkin. Roasted, stewed, boiled, and mashed, Colonial Americans had the right idea in concocting pumpkin bread, pumpkin custard, pumpkin sauce—you name it. However, we weren’t the first ones to discover the great pumpkin. Culinary pumpkins have

Somewhere along the trajectory of American history, the pumpkin—a member of the Cucurbita family of fruit—became as synonymous with autumn as auburn leaves

and brisk breezes. But these gourds, picked by millions of families every fall, all have the same unfortunate fate: to be gutted, be carved into candlelit grimaces, rest on the

front porch for a week or two, and then rot their lives away in the garbage can.

13

dB Pumpkin PieMakes one 9-inch pie INGREdIENTS

For the crust:

1 1/4 cups all-purpose flourpinch of salt1 teaspoon sugar8 tablespoons (1 stick) unsalted butter2 tablespoons cold water

For the filling:

1 1/2 cups canned (or fresh) pumpkin puree1 1/2 teaspoons ground cinnamonpinch of nutmeg1 teaspoon ground gingerpinch of salt1 cup packed light brown sugar4 large eggs1 can (12 ounces) evaporated milk

mETHOdPreheat the oven to 350°F. In a food processor, combine the flour, salt, sugar, and butter. Pulse lightly until only small pieces of butter remain. Add the water and pulse until the dough just begins to come together. Turn onto a flour-dusted surface and roll into a 12-inch circle. Transfer the dough to a 9-inch pie plate and crimp with your fingertips or a fork to form a decorative edge. Refrigerate while you prepare the filling.

In a medium bowl, whisk together the pumpkin puree, spices, brown sugar, and lemon juice. Whisk in three of the eggs and the evaporated milk. Use the remaining egg to brush the edges of the pie crust. Finally, strain the filling into the prepared crust and bake for 35 to 40 minutes until the filling has set and the crust is golden. Cool before serving. Top with whipped cream (optional).

been grown in Mexico and Latin America

since before 5500 B.C.E., and are still used in

a variety of traditional cultural dishes, such as

calabaza en tacha, a gooey Mexican pumpkin

candy served on the Day of the Dead, and the

seeds are sometimes ground into the popular

rice drink horchata. Pumpkin is incorporated

into vegetable dishes, stews, soups, and even

intricate mole sauces. On the other side of the

globe, pumpkin is used in North African and

Middle Eastern cuisine, either as a thickening

agent in soups or braised in tagines. But the

pumpkin is perhaps treasured most of all in

Greece, where the name for pumpkin seeds is

pasatempo, meaning a popular way of passing

the time—sitting around cracking and savoring

the seeds.

WINTER LUxURY PIE: Like most pie-pan or “pumpkin patch” pumpkins, this variety of winter squash is bright orange and significantly smaller than commercial carving pumpkins. It has a sweet, pure pumpkin flavor and, as its name suggests, makes the perfect pumpkin pie.

LONG ISLANd CHEESE: Characterized by its flattened shape, which resembles a wheel of cheese, this old heirloom variety has deep orange flesh, which appears fibrous initially but becomes silky smooth when cooked. Its moderately sweet flavor is great in ravioli or baked desserts.

WICKERSHAm SWEET POTATO: Best suited for cooler climates, this pumpkin thrives in the northern states. Its mild, pale orange flesh keeps well into winter and works well in savory dishes, such as ravioli.

NOT ALL PUmPKINS ARE CREATEd EQUAL. HERE’S A LOOK AT SOmE OF THE mOST FLAvORFUL HEIRLOOm vARIETIES.

mARINA dI CHIOGGIA: An ancient Italian heirloom variety, this pumpkin originated in the seaside town of Chioggia, near Venice. Unlike traditional pumpkins, the Marina di Chioggia has a characteristic large turban-shaped profile and a bumpy blue-green rind. Its sweet, light orange flesh is delicious baked, grilled, or stuffed in gnocchi.

ROUGE vIF d’ETAmPES: Literally French for “vivid red,” the Rouge Vif is a traditional French heirloom variety that looks like a deep orange cheese pumpkin. The Rouge Vif d’Etampes, often called the “Cinderella” in the United States, was the most popular pumpkin sold in Paris’s central market back in the 1880s. To this day, its unusually thick flesh is ideal for pumpkin soup or pie.

2010 • davidburke14

My great grandfather opened a butcher shop in Newark, New Jersey, and established a reputation for quality and consistency that I uphold to this day.

-Richard Abeles, BuckheadBeef

2010 • davidburke 15

Born to be a Butcher

I’ve known David Burke for more than 25 years, going back to the days when he was a chef at Park Avenue Café. Our relationship is based on mutual respect—for each other and for the butchering methods for which my family has been known for four generations. Our true connection, however, is passion: David’s is for cooking, and mine is for delivering consistently top-quality meat.

I come by my passion honestly. The Abeles family arrived in this country in the early 1800s, one of the first Jewish families to bring the art of butchering to these shores.

My great-grandfather opened a butcher shop in Newark, New Jersey, and established a reputation for quality and consistency that I uphold to this day.

Over the years, the butcher shop became more of a wholesale business, which is the enterprise I inherited from my father in 1980. My goal was to carry the family torch, and to that end, I knew I needed to separate the Abeles from the pack. The answer was obvious: I focused on buying the best quality meat possible. Our reputation for putting out the best product was cemented in a short time; so much so, that in the early 1990s, I felt we should sell directly to high-end restaurants. Soon enough, we were supplying not only beef but poultry, veal, and pork too.

Fast-forward to 2009. I wanted to expand our reach, so I began talking to Buckhead Beef in order to capitalize their strong operational and

financial structure. That, combined with our heritage as a family-owned butcher of top-notch products, allows us to focus solely on quality and serving our customers in a very personal way. We operate as if a boutique

butcher within Buckhead, which not only provides me unbound freedom to do things the way I want to do them, but also has improved the quality and consistency of their products too. For example, when I am looking at new products, I always do side-by-side blind taste tests. If I don’t like it, I can’t sell it. There’s only one other person whose palate I trust more than mine—David Burke. His is more refined than mine, by far. But what’s so compelling about

David is that he can tell the difference between a good piece of meat and a great one. Nothing makes a meat guy more proud!

Our integration into Buckhead Beef also allows both businesses to be enhanced, from the way we cut meat to our relationships with chefs. I personally visit the restaurants we supply, and work with the chefs on techniques and yields. I also have the chance to educate the wait staff about the products they are serving; it reflects well not only on the chef, but on the server too.

Long before making the rounds at the restaurants, though, I get to know the ranchers who raise the cattle we butcher. Cultivating relationships with them is key. I visit the ranchers to see firsthand how they are treating the herd. If I’m going to teach the people who work for me the essentials of quality butchering, I need to understand how the process works from beginning to end. That way, I can articulate to my customers the difference between price and value. My

beef may not be the cheapest, but it is always of superior quality.

The bottom line is that I have to ensure that no chef spends time worrying about the quality of meat coming into his or her kitchen. If there’s concern, the product has no value; a chef has too many other issues to worry about. We pride ourselves on keeping our customers based not on price—but on our reputation for quality and consistency.

RICHARd ABELES, A FOURTH-GENERATION mEAT mASTER

The Abeles family arrived in this country in the early 1800s, one of the first Jewish families to bring the art of butchering to these shores.

2010 • davidburke

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2010 • davidburke

OPUS ONE WINERYPairing the latest Opus One vintage with eclectic American cuisine was at the center of a special five-course wine tasting dinner held at David Burke Fromagerie.

Founded as a collaboration between Baron Philippe de Rothschild and celebrated American winemaker Robert Mondavi, Opus One is a single California Bordeaux-style blend. Conceived in 1978, the venture was big news in the wine industry. Until 1991, when the actual Opus One buildings were established, all the wine was made across the street at the Robert Mondavi Winery. Today, the winery ranks among the world’s most expensive single-product facilities. Producing the wine is extremely labor intensive, with six rackings over 18 months of barreling and frequent hand massaging and toppings of barrels. As close as one gets to American royalty, Opus One vintages are always well-balanced, not overripe or too high in alcohol. And like great Bordeaux, they get better over time.

7900 Saint Helena Highway Oakville, CA 94562 707.944.9442opusonewinery.com

PALmAz vINEYARdSJulio and Amalia Palmaz came to Fromagerie with a selection of wines from their award-wining Napa Valley winery to pair with a multicourse tasting menu. When they first bought their stone winery, it was in bad shape. Originally owned by Henry Hagen, one of the area’s pioneer winemakers of the 1880s, it was all but forgotten and in need of many repairs. But in 1997, the Palmaz family began lovingly restoring it to its former glory. In order to preserve as

SPIN THE BOTTLEIn true Burke fashion, Chef David Burke put a spin on the

traditional Oktoberfest by celebrating David Burke October Winefest.

WHEEL OF FORTUNE AT dAvId BURKE RESTAURANTS

much of the land as possible for growing grapes, Julio had an incredible four-level underground, gravity-flow winery built into the rock of Mount George, where all the winemaking and aging takes place. Gentle treatment of the wine (it is never subjected to pumping) allows depth of flavor to develop naturally.

4029 Hagen RoadNapa, CA 94558707.226.5587palmazvineyards.com

mI SUEñO WINERYPrimehouse featured a flight of Mi Sueño Winery wines at a special luncheon and selections during a four-course tasting dinner. After humble, hard-working beginnings in the restaurant industry, Mi Sueño’s Rolando Herrera was introduced to the magic of wine paired with great food. His passion landed him 20 years in the wine business, and today he is proud to be part of one of the few Latino-owned wineries out there. Originally from the Mexican state of Michoacán, he stayed to work in Napa Valley when his family moved back. He was 15 years old. Spanish for “my dream,” Mi Sueño realizes Herrara’s dreams and is a fantastic, boutique artisan winery that focuses on small lots of handcrafted wines.

1245 Main StreetNapa, CA 94559707.255.7150misuenowinery.com

A highlight was the Spin the Bottle program, with a special wine wheel featuring nine different prizes, including rounds of dessert wine, discounts on wine, free bubbly, rounds of Burke in the Bottle beer, $50 gift cards, and even a kiss from the chef. Seated at their tables, guests were given the wine list and a chance to spin the wheel. “Who doesn’t love spin the bottle?!,” exclaims Burke. “One guy ordered a $500 bottle of wine with a cheeseburger. This was a lot of fun and a huge success.”Throughout October, each restaurant also held special wine events and dinners. Here are just some of the vineyards included in the festivities.

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2010 • davidburke12

2010 • davidburke 19

BURKE IN A BOTTLESamuel Adams founder Jim Koch invited David Burke to Boston this summer.

Fun and creativity ensued, resulting in David’s very own beer: Burke in a Bottle. Brewmaster Bert Boyce recounts how it all came about.

BOSTON BREW PARTY

What was the process for coming up with the

ingredients and flavor profile for this beer? The development process for this beer was a little different than most, and had two distinct pieces. We kicked the idea around at the brewery first and immediately came up with beef as an ingredient. As my co-brewer Grant says, “When you think of David Burke, you think of beef.” So the idea started out as beef hearts with pink Himalayan rock salt, among others.

My first conversation with David took that idea and grew it. We started conceptually, adding things like horseradish skewers, grilled mushrooms, beets, and a bouquet garni, and were imagining a scene around this medieval stew pot, with the hearts on skewers and mushrooms floating. It was getting pretty wild at this point, so we had to sit down and figure out how it might actually work.

After more discussion and brainstorming, we circled back on the idea of a more classically fall style of beer, gently spiced like a gingersnap cookie, with a smooth malt background and

deep red color. Something satisfying, with a hearty flavor, but light enough to enjoy more than one pint. Oh, and with beef hearts.

What was it was like collaborating with david

Burke, known for being incredibly creative when

combining unexpected food combinations?

The first time we sat down to talk about it, after a dinner at Bloomingdale’s, there was a whirlwind of ideas. Beef hearts just set him off, and everything was on the table. He was imagining the brew day, and the setting, and the skewers. In his mind, this was a beef stew with a healthy dose of chaos, all wrapped up in a delightful beer to enjoy with dinner. Working with a chef who understands flavor combinations, though not necessarily the constraints of brewing, freed up the conversation to the point where everything was possible. Great fun!

Would you consider yourself a “beer chef”

in the sense that, like a chef, you’re cooking

up beers? Brewing is a lot like cooking, only slower, and you get fewer chances at a recipe. You start out with a flavor idea, and then put

your ingredients together and head into the kitchen to see if it works. Only it takes eight hours to make it, and then you have to wait a few weeks to taste it. Maybe it needs more hops, or is too sweet, or your favorite new ingredient just wasn’t the same in a beer? Head back into the kitchen . . .

describe the flavor profile of the finished beer.

Based on an Oktoberfest-style beer, it has a deep red color and a smooth, soft warmth with light caramel tones. Gentle spicing with ginger, cinnamon, nutmeg, and black pepper give it an aromatic lift and liveliness on the palate, while the finish is a balance of sweetness from malt and a hint of molasses, and a slight savory note from the beef hearts.

As a brewer, what are some of the foods you’d

personally pair with Burke in a Bottle? Steak au poivre, veal saltimbocca, beef carbonnade, beef tartare, steak tips— anything with beef, really.

2010 • davidburke

MinD-Blowing Beauty

David Burke has always been an admirer

of glassblowing, and it shows particularly

at townhouse where handblown glass

balloons welcome guests into the main

dining room. another glass sculpture

featuring red piercing glass rods, created

by friend and fellow chef Michael ayoub,

takes center stage in the room. so Burke was

more than delighted when he had a chance

to visit the studios of the grand master of

glassblowing himself, Dale chihuly, while

visiting seattle this summer.

PIKE PLACE mARKET SERIOUS PIES

20

mICHAEL mINA’S RN74

TYLER FLORENCE’S WAYFARE TAvERN

2010 • davidburke

Culinary Road TripMaking the rounds with David Burke in Seattle and San Francisco.

WEST COAST TRAvEL

PIKE PLACE mARKETLocated on the waterfront, overlooking Washington’s Elliott Bay, Pike Place market dates back to 1907 and is one of the oldest public farmers’ markets in the country. It offers a wide variety of fresh flowers, vegetables, fruit, meats, nuts, and fish.

Pike Place and First AvenueSeattle, WA 98101pikeplacemarket.org

SERIOUS PIEPizza for the serious pizza connoisseur, Serious Pie serves up baker’s bread dough with a golden crust cooked in a stone-encased, applewood-burning oven and topped with homemade charcuterie and artisan cheeses from around the world. No wonder Chef Burke is such a fan of Chef Tom douglas!

316 virginia StreetSeattle, WA 98101 206.838.7388tomdouglas.com

BLUEACRE SEAFOOdOpened earlier this year, Blueacre has already gained a solid reputation for its dishes that draw on a vast array of wild seafood as well as carefully chosen, sustainably farmed freshwater species, oysters, clams, and mussels. It’s the brainchild of Chef Kevin and Terresa davis, both passionate seafood lovers themselves. Chef Burke highly recommends the oysters!

1700 Seventh Avenue Seattle, WA 98101206.659.0737 blueacreseafood.com

mISTRALThe current incarnation of Chef William Belickis’s beloved—and top-ten dining destination—mistral, the new mistral Kitchen offers all that its predecessor did, and so much more. dining space for all occasions—serious haute cuisine to more casual à la carte

fare. Chef Burke actually recognized a former Fromagerie cook in the back of the kitchen during his visit.

2020 Westlake AvenueSeattle, WA 98121206.623.1922mistral-kitchen.com

LUCThe talented force behind the French-American café and bar Luc is Thierry Rautureau—known as the Chef in the Hat—who brings a French twist to the best of Pacific Northwest cuisine. This neighborhood spot offers heartwarming food and a well-selected wine list.

2800 East madisonSeattle, WA 98112206.328.6645thechefinthehat.com

seattle san fRancisco

ALLEN SHOUP AT LONG SHAdOW vINTNERSAllen Shoup is widely considered to be one of the founding fathers of the Washington State wine industry today. Former CEO of Stimson Lane vineyards and Estates, he brought the spotlight to Washington’s wines by combining state-of-the-art technology with exacting principles of viticulture and enology. His current project, Long Shadow vintners, located on the slopes of the Columbia valley, is a collaborative of the world’s most talented and celebrated vintners, each designing world-class wines comparable in stature to those they crafted in their native wine regions.

1604 Frenchtown RoadWalla Walla, WA 99362509.526.0905longshadows.com

“This summer, Jedd and I went out to Seattle to cook for a charity dinner (Cure for Mental Health). The dinner took place in a private home. Earlier in the day we visited the Pike Place Market, where

we found these great honey straws. So that evening, for the outside tables, we put the different flavored honey straws, like lavender, in the iced teas and some of the other beverages.”—David Burke

The culinary industry has seen its fair share of East-vs.-West verbal sparring—New York and San Francisco trading the most barbs, succeeding sometimes at getting under each other’s toques. At this year’s San Francisco Chefs Food and Wine Week, East Coasters and West Coasters jumped into the ring, on stage, for a friendly round of exchange. In the East corner, david Burke was joined by famed bicoastal restaurateur drew Nieporent and 2010 James Beard Award Best Chef daniel Humm of Eleven madison Park. Hailing from the West were San Francisco’s worldly chef mourad Lahlou of Aziza, two-michelin-star chef douglas Keane of Cyrus, and acclaimed chef and owner Laurence Jossel of Nopa. “We talked about the differences between East Coast and West Coast mentalities as far as dining, cooking styles, energy in the kitchen, and ingredients,” reports Burke. “We settled on the fact that the ‘mood’ of a restaurant is much more important to the New York diner; that although provenance and perfection of ingredients is important in the East, it is the primary focus in San Francisco. We also discussed that San Francisco was a tough town in which to run a restaurant because of the high costs associated with running a business there. There were no low blows, just a lot of fun on stage.”

WHEN LIFE HANdS YOU LEmONS, mAKE LEmONAdE . . .“Sometimes mistakes can translate into beautiful discoveries! during this trip, the dessert we shipped

in for the charity dinner got destroyed along the way. It was supposed to be molded strawberry-and-

white-chocolate parfaits. So we put everything into a bowl, mixed it all up, and then spooned it out

in martini glasses, adding meringue on top with a bell pepper sauce. The idea for using a bell pepper

sauce in a dessert was something that I invented years ago quite by mistake. When I was cooking in

denmark, I misread a menu written in dutch and incorrectly translated a dessert with bell pepper sauce.

But I made it, and it was great. So when I went back to the River Café, I continued to create desserts with

bell peppers. It wasn’t until years later that I realized the ingredient was probably black pepper or pink

peppercorns, not bell pepper! Adding that fais pas to the dessert getting ruined in transport, the end

result turned out great. And, most important, the guests loved it!”

mICHAEL mINA’S RN74This urban wine bar and restaurant features modern interpretations of refined American and regional French cuisine, and a stunning wine list that highlights the Burgundy region. (The name comes from Route National 74 that runs through the area in France.) As stunning as the food is the design, which takes its cue from a train station circa 1940.

301 mission StreetSan Francisco, CA 94105415.543.7474michaelmina.net/rn74

PROSPECTOne of 2010’s most highly anticipated openings, Prospect is a fine-dining-meets-casual concept from the team behind San Francisco’s acclaimed Boulevard. The loftlike space, warm with earth tones and reclaimed

wood, further exudes a convivial atmosphere with a communal table. A nod to contemporary American cuisine, both dressed up and down.

300 Spear StreetSan Francisco, CA 94105 415.247.7770 prospectsf.com

TYLER FLORENCE’S WAYFARE TAvERNThis celebrity chef’s first restaurant is a nod to Old San Francisco, with fresh takes on century-old dishes in a storied space that once housed Rubicon. It’s beautiful, if not decadent, and the dishes reflect a modern tavern feel. The compact, open kitchen just might give you a glimpse of the Tv star himself hard at work.

558 Sacramento StreetSan Francisco, CA 94111415.772.9060wayfaretavern.com

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2010 • davidburke

David Burke’s restaurant came highly recommended, and we were blown away by the service, food, quality, atmosphere, and intimacy of the restaurant. David is a wonderful chef and host, and he will really do anything to please you. One night I had a hankering for some branzino but didn’t see it on the menu. David says, “Oh, I’ll be right back.” Next thing you know, he shows up at our table and presents us with some fresh branzino. He asked how I wanted it cooked—and the rest is history. I was hired at the Nets around June 15th, and since then I’ve been to David Burke Townhouse more than ten times. I’ve brought everyone I know to the restaurant, from my wife and family to assistant coaches. It’s my go-to place. I really enjoy eating there—whether I sit in the dining room or the bar area, it’s a great experience. David has an impeccable wine list with knowledgeable staff. The restaurant’s a place you want to spend time in. I’ve spent three or four hours at the table just talking and eating and having fun, and it’s always felt like only three minutes.

Nothing But NetsWhen I was interviewing for the New Jersey Nets job, we spent some time in the city going to different restaurants. When I was ultimately named head coach of the Nets,

we wanted to go somewhere special to celebrate.

THE LITTLE GENERAL COmES UP BIG

WITH AvERY JOHNSON

Having grown up in New Orleans, what are some of your favorite foods from home? Gumbo, crawfish ettouffé, and jambalaya are my favorite dishes.

do you cook? I love to cook! Where do we start? For breakfast, I make the best pancakes and egg-white omelet. For dinner, I’ve got a little lamb chop special that I learned from Emeril Lagasse: it’s lamb chops with linguine. My wife cooks a pretty good gumbo.

What’s your philosophy on work and life? Any job that I have had in my life, whether working at the lumberyard, being a waiter in a restaurant, or selling popcorn at the Superdome—whatever it is—even washing cars, I do it with all I’ve got. You know, growing up without a lot of money, you’ve got to try to make it any way you can. But when I see guys selling popcorn in the arenas, every now and then I do have a flashback.

Tell us about being on the road with Coach Gregg Popovich when you played for the San Antonio Spurs. Pop and I loved to go out together. He’s a food enthusiast and a wine connoisseur, so when you go to dinner with Popovich, it’s always a big deal—not your normal dinner. I always learned about food and wine with him. Especially because both of us love to travel internationally, we’d always have things to talk about—and, particularly, the restaurants we both have been to. I’ve been to France, Italy, Spain, Greece, Russia, and Africa. I’ve had a chance to taste food from all over the world, with great dining experiences.

What’s your favorite food place? Italy. There is a hotel in Rome called the Hotel Hassler. They make the best pasta. Their spaghetti with marinara sauce and chicken is fantastic. We ate it every day.

Hotel HasslerPiazza Trinità dei monti 600187 Rome, ItalyTel: +39.06.699340 hotelhassler.com

22

2010 • davidburke

dAvId BURKE COOKS AT YANKEE STAdIUmThe New York Yankees hosted the Legends Culinary Series throughout the 2010 season with some of the finest chefs in the world who showcased their skills in the Legends Suite Club at Yankee Stadium. david Burke cooked for fans in September when the Yankees played the Tampa Bay devil Rays.

TAKING OFF WITH THE NETSAfter preparing a “takeoff” breakfast on the tarmac for the New Jersey Nets, Chef david Burke joined the team for a trip to China, where the Nets played several exhibition games against the country’s national icon, Yao ming, and the Houston Rockets.

From Yankee Stadium to Tian’anmen Square, David Burke takes his food to the people.

WITH dAvId BURKE

Are there any rituals you perform before a game? On a game day, I start with cereal in the morning, and for lunch I have a grilled-chicken sandwich on a wheat bun. At 4 p.m., because I need to have my pregame meal three and half hours before the game, I have grilled chicken and either some rice or pasta, plus something green, such as broccoli or green beans.

Are you excited about going to China for the preseason exhibition games? This is my first time to China, and the biggest thing I am looking forward to is seeing the Great Wall. We’ll be there for a week, and we’ll play two games against the Houston Rockets—one in Beijing, and the other in Guangzhou.

How’s the season lining up so far? It’s lining up well. We’re doing a lot of teaching with our young players. We have some guys who have been in the NBA but have not played significant minutes, so we are helping them grow into our system. One guy to keep your eye on is a shooter we have; his name is Anthony Morrow.

If you could share a dinner with anybody in basketball history, who would it be? Michael Jordan, Bill Russell, Magic Johnson, and “Pistol Pete” Maravich.

What do coaches and chefs have in common? We were just talking about that at dinner the other night. What I’m doing is basically starting a new restaurant. We are starting from the ground up, and you’ve got to make sure that you’re in the right location—which we feel now we are in the right location in the Prudential Center, and we’ll be moving to Brooklyn in two years. Then you have to have the right cooks, sous-chefs, and waiters. It’s all about teamwork. Everyone has to play a role. I have a wonderful executive assistant, Kim Blanco, and she plays a significant role in my day-to-day life. It is never about one person—no one is bigger than the team, no matter who’s name is out there. It’s all about the Nets. And in David Burke’s restaurants, even though David’s name is out there on the sign, it’s all about the team.

CLUB HOUSE

23

2010 • davidburke

dAvId BURKE PERCOLATES HOT APPLE CIdER TO INFUSE IT WITH A vARIETY FRUITS ANd SPICES, ANd THEN GUESTS CAN SPIKE THEIR LIBATION WITH THEIR FAvORITE SPIRIT.

Seasonal Cocktails

2010 • davidburke

FINLANdIA LILY

1 oz Finlandia vodka

1 oz sour mix

3 oz cranberry juice

splash of triple sec

Shake ingredients with ice and strain into a highball glass.

Garnish with a lime.

FRENCH mARTINI

1/2 oz Chambord

1.5 oz Finlandia vodka

3 oz pineapple juice

Shake ingredients with ice and strain into martini glass.

Garnish with a lemon twist.

POmEGRANATE FROST

1.5 oz Leblon Cachaça

1.5 oz pomegranate juice

4 drops of rose water

Topped with sparkling wine or Champagne (approximately 3 oz)

Pour cachaça, pomegranate juice, and rose water into a shaker filled with ice.

Shake well. Strain into a Champagne flute. Top with Champagne.

ROCK N’ RITA

2 slices fresh lime (with skin)

2 thick slices fresh cucumber

1 to 2 oz simple syrup

muddle ingredients together in cocktail shaker.

Add 2 oz deLeón diamante Tequila.

Shake well with ice. Pour entire contents from shaker into rocks glass garnished

with rock salt.

25

CoffeeAfficionadoAd.indd 1 11/22/10 12:07:57 PM

2010 • davidburke 27

Though tequila is as regulated as Champagne, the Tequila Regulatory Council, the governing authority over the spirit in Mexico, allows four chemicals to be added to it during production: glycerin, caramel, sucrose, and oak extract. DeLeón’s distillery (fabrica) is the only one on record that does not use any of these. Another distinction? In the 100-square-mile region in Mexico where tequila is allowed to be produced, 134 distilleries churn out 1,000 different brands. DeLeón’s fabrica, on the other hand, produces just one and, according to founder and CEO Brent Hocking, “It will always be that way.”

Produced in the highlands of Purisima del Rincon (“the purest of the corner”), a village named after the Immaculate Conception, DeLeón’s fabrica sits on the most pristine

The story of DeLeón tequilas is simple: the juice of the blue agave plant is the purest of all tequilas on the market. And that’s no small feat.

THE SACREd JUICE

and ideal land possible—iron-rich soil in a mountainous region that shoots 7,500 feet above sea level. What’s more, two natural springs supply the distillery with the highest quality water available. From this formidable combination come three varieties of tequila: Diamante (commonly called silver), Reposado (literally translated as “rested”), and Añejo (aged). Diamante is the only silver tequila on the market free of additives, making it one of the most versatile spirits available today. The Reposado is aged in new French oak barrels, a wonderful choice for margaritas on the rocks. The Añejo is the crown jewel of DeLeón’s tequilas, according to Hocking. “Most añejos are full of caramel flavoring, but I would never add it to my tequila, so I had to find a natural way to draw flavor in. I found the answer

in Sauternes barrels from the most revered winemaker in the world. Aging the Añejo in them imparts natural vanilla, butterscotch, and honey flavors,” he says. “It’s a game-changing product.”

Such luxury demands indulgent packaging. An iconic metal top, affectionately known as “the rock,” tops a distinctive, weighty square glass bottle sporting the DeLeón insignia sandblasted on the front. The original was hand-carved from a one-pound ball of sterling silver by famed designer Bill Wall. Mayan masks decorate two sides and twin snakes slither up the other two. “In Mexican culture, snakes guard sacred territory. They’re on the Mexican flag. For us, they guard our sacred juice,” says Hocking.

2010 • davidburke

COUNTING ON SCOTCHBehind every great business is an exceptional numbers man. That’s what David Burke has found

in Steve Charron, the CFO of the Burke Group. But beyond just crunching figures, they both share a passion for creative flavor combinations. And since Steve is a scotch aficionado, the two of them got together to create some adventurous pairings with some of the signature dishes on the menu at David Burke Townhouse. These out-of-the-box pairings with everything from appetizers to dessert

will change your perception about when to drink scotch.

GLENFIddICH SOLERA RESERvE

CIdER CARAmEL ANd dULCE dE LECHE ICE CREAm

TOWNHOUSE BY dAvId BURKE

NOSE: Sherry, citrus—orange in

particular—dry wood. Slight suggestion of smoke.

PALATE: Medium, sherry, raisins.

Fruitcake, spices, sweetness.

FINISH: Candied fruits, raisins, spices,

fruitcake, oak takes over.

OBAN 14

CRAB CAKE

FISHTAIL BY dAvId BURKE

NOSE: Rich and smoky. Medicinal

notes with notes of the sea; cut hay and wood smoke rising with

a gentle estuary sweetness.

PALATE: Thick and full. Citrus with

smooth sweetness. Smoke wafts with notes of seaweed. Oak is quite rich with grist and cereal

and malt.

FINISH: Good length with fruit

and dry oak.

BALvENIE dOUBLEWOOd

ROAST SKATE WITH ANGRY SWISS CHARd ANd mARKET CARROTS

dAvId BURKE KITCHEN

NOSE: Gristy, supple nuttiness, grapey.

PALATE: Sweet with good body. Bourbon characters develop; gentle spice with a little vanilla, a balancing

peat lurking quietly in the substrata.

FINISH: Dry, spicy, beautifully warming.

THE mACALLAN 18 YEAR

CUTTLEFISH ANd BAY SCALLOP SALAd / LImE YOGURT, CHORITO, ANd RAdISH

dAvId BURKE KITCHEN

NOSE: Punchy and of medium body. Notes of dry oak and wood shavings; hints

of crème de cacao, crème anglaise, and marmalade. Notes of apple blossom

and cut flowers.

PALATE: Quite sweet and rich. Notes of winter

spice and demerara; hints of rum and sherry-soaked sultanas; vanilla

emerges with cooked apples and cut rosy apples. Notes of mixed peels.

FINISH: Medium length with a solid oak.

29

16

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Mechanical Bleed: 85/8" W x 111/4" HMechanical Trim: 77/8" x 101/2" Mechanical Safety: 7" x 97/16"

4/C Bleed Magazine PageLine Screen: 133Various - 2010

This Advertisement Created by

150 East 42ND Street, New York, NY 10017Main Tel: 212.414.7000

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2010 • davidburke 31

FLAvORFUL FLIGHTS WITH LUFTHANSAStarting in March 2011, First and Business Class passengers of Lufthansa German Airlines

will be treated to an exclusive in-flight menu designed by Chef David Burke.

A long-standing leader in hospitality, the Lufthansa Star Chefs program takes in-flight food and beverage to new heights in partnership with celebrated chefs. Passengers on board select intercontinental flights can delight in regional and global flavors at 40,000 feet. Top-quality menus provided by the culinary masters contribute to Lufthansa’s Connoisseurs on Board service concept, a philosophy that maintains the highest level of customer satisfaction and world-class taste—at any altitude.

To further enhance its commitment to culinary excellence in the air, Lufthansa recently employed researchers from the Fraunhofer Institute for Building Physics in Holzkirchen, Germany, to analyze the impact of altitude on taste perception. These studies, conducted

within a high-tech laboratory designed to replicate the sensation of flying, revealed that cabin pressure inhibits the full capacity of taste. More specifically, it accounts for a 30 percent decrease in the perception of sweetness and saltiness. Building from these important findings, Lufthansa is improving not only the quality of food for its guests but also the impact of flavor. Few other airlines have been willing to make the investment required for such extensive research of their on board menus.

Lufthansa’s innovative focus on culinary flavor is accentuated by its celebrated wine program, Vinothek Discoveries. Created by Sommelier World Champion and Master of Wine Markus del Monego, the program caters to wine aficionados and novices alike. Mindful of culinary pairings and the influence of air

pressure on taste, Monego takes both art and science into account when crafting the list.

Thanks to Lufthansa, travelers no longer need to wait until reaching their destination to enjoy a fine dining experience—they’ll find it on the way there, above the clouds.

Learn more about Lufthansa’s current

menus and specialty culinary offerings at

lufthansa.com/us/en/lufthansa-star-chefs.

ELEvATEd TASTE

It begins with pure glacial spring water so pristine we dare not touch it. Filtered through a glacial moraine created more than 10,000 years ago, our water is selected for the same reason you

choose Finlandia–its natural purity, its unparalleled perfection.

The Definition of Perfection. Naturally.

Vodka from a Purer Place

fi nlandia.comKeep your judgement pure. Drink responsibly.

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It begins with pure glacial spring water so pristine we dare not touch it. Filtered through a glacial moraine created more than 10,000 years ago, our water is selected for the same reason you

choose Finlandia–its natural purity, its unparalleled perfection.

The Definition of Perfection. Naturally.

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Elevating tea to its rightful place beside fine wine, these glass bottled, award-winning varietals are meant to be enjoyed Sip by Sip Rather Than Gulp by Gulp, when one has the time totake notice of the pure, unsweetened taste and exquisite sophistication. Pleasure in a consistent, beautifully balanced beverage that clears the mind and the palate, cools and delights the tongue and complements fine food brilliantly.

Proudly offered in David Burke’s fine restaurants.

Extraordinary, organic tea experiences, each expertly brewed and bottled, ready to drink anytime. Select from a refreshing realm of leafy flavors:POMEGRANATE GREEN TEA, AÇAÍ BERRY RED TEA, PASSIONFRUIT

GREEN TEA, RASPBERRY QUINCE, MANGO CEYLON, AS WELL AS

REPUBLIC DARJEELING (A TEA FOR PURISTS), GINGER PEACH,

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P · 5 Hamilton Landing · Suite 100 · Novato, CA 94949 · 800-711-8768 · www.P.comFor information contact ministerofbottles@republicoftea.com

THE #1 BOTTLED ICED TEA FOR DAVID BURKE’S

AWARD-WINNING CUISINE

David_Burke_Ad_GlassBottle_10_09.pdf 11/18/10 10:01:09 AM

2010 • davidburke

HAUTEMobile

david burke locations davidburke.com

Bloomingdale’s New York, NY 10022

mcCarran Airport, Terminal d Las vegas, Nv 89119

burkeinthebox.com

david Burke Kitchen 23 Grand Street New York, NY 10013

t. 212.201.9119

133 East 61st Street New York, NY 10021

tel 212.813.2121

davidburketownhouse.com

26 Ridge Road Rumson, NJ 07760

tel 732.842.8088

fromagerierestaurant.com

616 North Rush at Ontario Chicago, IL 60611

tel 312.660.6000

davidburke.com/primehouse

Foxwoods Resort & Casino Route 2 mashantucket, CT 06338

tel 860.312.8753

davidburkeprime.com

135 East 62nd Street New York, NY 10065

tel 212.754.1300

fishtaildb.com

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HAUTENoTeS from the publisher, Haute Notes is about the discovery of all things innovative and exciting in food and wine, art and design, and style and travel. Visit hautenotes.com.

HAUTEViNTNeR HAUTEbookS

DomAinE JEAn DAviD

domaine Jean david is a small estate located in Séguret in the côtes-du-Rhône Villages appellation. This 17-hectare estate is run by the amicable couple Jean and Martine david, who are committed to using indigenous yeasts only, rejecting all stabilizers and enzymes, fermenting without mechanical temperature control, and bottling with a minimum of sulfur. Their 2008 Séguret côtes du Rhône Villages has a deep red intense color and is medium-bodied, showing good acidity and complexity. it offers ripe blackberries mingled with raspberries, and a sense of soil, with garrigue and anise aspects.

THE fooD cUrE for kiDs

The food cure for kids shows how minor changes to your child’s nutrition can have a real and lasting impact. instead of prescribing elaborate dietary restrictions, pediatrician Natalie Geary and nutritionist oz Garcia explain in straightforward terms how nutritional imbalances, food allergies, and dietary intolerance can dramatically affect a child’s health. with this book in hand, parents will be able to relate symptoms to diet, and take the right steps to improve a child’s health.

©2010 Danone Waters of America, Inc.

All natural and per fect ly pure for the best dining experience.

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