Posts Tagged David Burke
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May 21, 2010 by admin
Townhouse feels good on the inside
David Burke, Interior designer This past summer, David Burke Townhouse was given a facelift. Maintaining the restaurant’s elegant yet whimsical feel, David Burke oversaw the renovations and put his personal touch on each of the décor elements, from new fabrics for the seats to the carpet and wall coverings throughout the space. He also redesigned [...]Archives
May 12, 2010 by admin
Sylvain Delpique – Executive Chef at David Burke Townhouse
Sylvain Delpique took over the reins as David Burke Townhouse’s executive chef in time for the restaurant’s relaunch in January 2009. He is happily immersed in David Burke’s wild culinary world, and especially enjoys the mad science in creating new dishes that he hopes will become signature classics. How did you become interested in cooking? [...]Archives
December 9, 2009 by admin
David Burke: the new old classics at Townhouse
Chef Burke is excited about some of the signature dishes that he’s bringing back to the menu at the newly renovated David Burke Townhouse. Burke’s original creations have always been groundbreaking in terms of technique and flavor combinations, and they have stood the test of time. Burke believes every restaurant should be known for certain [...]Archives
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June 12, 2009 by admin
Tuna Tacos
yields 3 mini tacos Tuna filing 6 oz bigeye tuna or sashimi-grade tuna, chopped 2 tbsp shallots, minced 2 tbsp white soy 2 tbsp cilantro, minced 1/4 cup macadamia nuts, roasted and chopped Pineaple salsa 1 cup pineapple, diced 1/4 cup red onion, diced 2 tbsp cilantro 1 tbsp Tabasco juice of 1 lemon salt [...]Archives
June 12, 2009 by admin
A new school of fish
As with agriculture, aquaculture is becoming more transparent in terms of traceability. NGOs, or nongovernmental organizations, post their own fish advisory lists. The status of fish species changes regularly based on new research. Here’s a sample of the good, the bad and the endangered. Best choices for healthy, sustainable fish These species are currently considered [...]Archives
June 12, 2009 by admin
Hook, Line, and Sinker
Litchfield Farms is Falling for Fish A few years back, Litchfield Farms made a decisive move away from land-based agriculture products and into the seafood market. General Manager Andrea Angera’s grandfather had started the business 75 years ago, at a time when there weren’t “unnatural” products. “It really wasn’t until after World War II that [...]Archives
June 12, 2009 by admin
Fishtail – Catch of the Day
Chef David Burke is working to make Fishtail the first all-sustainable seafood restaurant in New York, and he approaches this lofty goal with real motivation. “It’s the right thing to do,” he explains. “My children should be able to eat the same fish during their lifetime that I have in mine. If we don’t make [...]Archives
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April 3, 2009 by admin
Design of a Chef
Sandy Banker is an interior architect at the Friedmutter Group. She worked closely with Chef David Burke to realize the design and detail behind David Burke Prime, located in Foxwoods Resort and Casino. Together, they pooled their creative inspirations to bring the project to life. Give us an overall look and feel for David Burke [...]Archives
April 3, 2009 by admin
From Secession
Secession is a French-Italian brasserie celebrating a collaborative menu between Chefs David Bouley and Cesare Casella. The menu showcases the kind of food David Bouley would like to eat when he’s not behind the stove. Roasted Organic Beets with Horseradish Fromage Blanc and Pumpkin-Seed Dressing Recipe makes 1 terrine or 12 appetizer servings. Beet Layers [...]Archives
April 3, 2009 by admin
What happens in Vegas…
With the highly successful David Burke Las Vegas in the Venetian, and the October opening of a Burke in the Box at Terminal D in the Las Vegas airport, Chef David Burke has plenty of reasons to visit Sin City. “Given the choices, dining in Las Vegas is a very unique experience, and so it [...]Archives
March 19, 2009 by admin
reflections from the pasture
Chef David Burke goes to great lengths to ensure that from pasture to plate, not only do diners get the best possible cuts of meat, but that the process is traceable, efficient, and controlled. Chef David Burke goes to great lengths to ensure that from pasture to plate, not only do diners get the best [...]Archives
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November 7, 2008 by admin
fossil farms
Todd Applebaum’s fine-feathered friends pack a mighty kick, so it’s best to keep on their good side: “Male ostriches get very aggressive during breeding season and will come right at you. I’ve been run out of fields before, stepped on, and pinned. One even kicked out the door of my truck!” Nevertheless, the benefits of [...]Archives
September 11, 2008 by admin
taking beer seriously this summer
“Jim Koch is a hard-working guy who has created a very honest product with Samuel Adams beer. I think there is a huge trust involved on the part of the consumer when a new flavor is introduced. He gets credit for knowing what he’s doing because it comes from genuine passion.”–Chef David Burke “I have [...]Archives
August 28, 2008 by admin