David Burke (born February 27, 1962) is an American chef and restaurateur, known for his appearance on the reality TV program Iron Chef America.

In 1992, Burke opened the Park Avenue Café with Smith & Wollensky CEO Alan Stillman, becoming vice president of culinary development for the Smith & Wollensky Restaurant Group four years later. In 2003, Burke branched out on his own to start his first proprietary restaurant, davidburke & donatella. Since then, he has set up establishments in Chicago, Foxwoods Casino (CT), Las Vegas and in Rumson, NJ, as well as New York City.

As the principal of David Burke Hospitality Management, he operates or oversees the culinary direction of 20 restaurants in New York, New Jersey, North Carolina, and in Saudi Arabia. In May 2022 Burke purchased the Dixie Lee Bakery in Keansburg, NJ.

Burke has appeared on television, including two seasons of Top Chef Masters, a guest spot on the Every Day with Rachael Ray show, NBC’s TODAY Show and Bloomberg’s small-business television series “The Mentor”. He has published two cookbooks, Cooking With David Burke (1999) and David Burke’s New American Classics (2006) co-written by Judith Choate.

Burke was featured once during the second season of Iron Chef America in 2005, he lost to Bobby Flay. In 2010, he was a competitor on the second season of Top Chef Masters, but did not move on to the Champions’ Rounds.

Burke also competed on Top Chef Masters Season 5. He was eliminated on Episode 9 in the Teacher Tribute challenge with his Bittersweet Chocolate Soufflé with Orange Peel & Raspberry Sauce.

At the BLT Prime in the Trump International Hotel Washington, D.C., Burke has cooked steak for President Donald Trump, and disputed allegations that the President ate his steak with ketchup. He was rumored to be under consideration for the post of White House Executive Chef, but has said that he would likely not be interested in the position.

#davidburke #mojito #chefdavidburke #chef

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The slogan? “Eat Well, Feel Wonderful “

“Eat Well, Feel Wonderful.” This is the core concept of the all-Apulian event that will take place in New York on November 15, 16, and 17 during the Italian Cuisine Week in the World, now in its eighth year. The three-day celebration is dedicated entirely to “Mangiare Bene e Sentirsi in Forma” “Eating well and Feeling great,” a simple yet impactful slogan that the Puglia Region and its Department of Agriculture are promoting abroad to emphasize how the excellent quality, combined with the sustainability of exported agri-food products, is a key point for personal wellbeing and, consequently, for society as a whole.

This theme of wellness is particularly poignant in America, especially in New York, where American and International consumers are continually searching for good products that can reduce diseases related to cholesterol, obesity, or hypertension and be the right ingredients for a lifestyle that promotes health, wellbeing, and sustainability.

Bringing together the “big names in Apulian food and wine” – Casillo Group, Gioiella, Frantoio Muraglia, Granoro, and the wines represented by the Puglia in Rosé association, including Vespa Vignaioli’s wines – American food bloggers and New York wellness experts will have the opportunity, during the three different events, to not only learn about the products of Apulian excellence but especially the characteristics that make these products highly digestible, healthy, and sustainable without compromising taste. In short, the secret of the New Sustainable Apulian Diet respecting tradition, innovation, and the United Nations Agenda 2030 goals on environment and sustainability.

Details of the 3 events

The first leg of this three-day event will see the Italian General Consulate at 690 Park Avenue host the opening conference. In addition to the host, General Consul Fabrizio Di Michele, who will welcome guests, attendees will include the Director of the Italian Trade Agency (ITA) Giovanni Mafodda, the Director of the Puglia Region’s Department of Agriculture, Gianluca Nardone, and the President of the CxRA Cuisine Experiences Restaurant Associates – Compass Group, Dean Martinus. Television journalist Francesca Di Matteo will moderate the panel discussion, which will be followed by a buffet where guests will have the opportunity to taste and experience the sustainable diet of Puglia, and its spirit of eating well and healthily. In the select choice of wines from the Puglia in Rosé association, the wines of Vespa Vignaioli’s Winery will stand out, cultivated with sustainable methods, preserving biodiversity, and reducing environmental impact.

The second leg, on November 16, features the MasterClass – Pizza Lab at San Matteo Pizzeria on the Upper East Side. The lab’s focus will be directly on the products and environmental consciousness in production practices: “Le Speciali” flour and semolina from Molino Casillo, which include the wheat germ and thus are highly digestible; Gioiella’s burrata, mozzarella and stracciatella with 100% Italian organic milk; Frantoio Muraglia’s EVO oil with its organoleptic qualities; and Granoro’s “glyphosate-free” pasta produced with 100% Apulian wheat.

The third and final leg takes place at the CxRA headquarters with an exclusive selection of guests and the involvement of the Beverage Manager of RA, a multinational catering services provider at prestigious locations like MoMA, the Morgan Library, the Guggenheim, and New York’s Lincoln Center. Here, among industry experts, four Italian chefs will perform in a live lab to impart to 15 American executive chefs the philosophies and techniques of sustainable Apulian cooking, thus promoting tradition, innovation, and culinary sustainability.

RITORNA LA SETTIMANA DELLA CUCINA ITALIANA NEL MONDO

E LA PUGLIA DIVENTA PROTAGONISTA ASSOLUTA DELLA BIG APPLE

Grazie all’Associazione Puglia in Rosé in collaborazione con la Regione Puglia, a New York si attende una maratona di tre giorni per promuovere qualità e sostenibilità dei prodotti pugliesi.

Lo slogan? “Eat Well, Feel Wonderful”

­­­“Eat Well, Feel Wonderful”. E’ questo il core concept della manifestazione tutta pugliese che si svolgerà a New York il 15, 16 e 17 novembre durante la Settimana della Cucina Italiana nel Mondo, giunta alla sua VIII edizione. Una tre giorni dedicata interamente al “Mangiare bene e Sentirsi in forma”, uno slogan semplice e d’effetto che la regione Puglia con il suo Assessorato all’Agricoltura sta promuovendo all’estero per sottolineare come l’eccellente qualità, unita alla sostenibilità dei prodotti agroalimentari esportati, sia un punto chiave per il benessere della persona e, di conseguenza, dell’intera società.

Argomento questo del wellness particolarmente sensibile in America, in particolar modo a New York, dove i consumatori americani e internazionali sono alla continua ricerca di prodotti buoni che possano ridurre le malattie legate al colesterolo, all’obesità o all’ipertensione ed essere gli ingredienti giusti per una vita all’insegna della salute, del benessere e della sostenibilità.

Mettendo insieme i “big del food e del wine pugliese” – Casillo Group, Gioiella, Frantoio Muraglia, Granoro, e i vini rappresentati dall’Associazione Puglia in Rosè tra cui i vini di Vespa Vignaioli – i food blogger americani e gli esperti del wellness newyorkese potranno conoscere, durante i tre diversi appuntamenti, non solo i prodotti dell’eccellenza pugliese, ma soprattutto le caratteristiche che rendono questi prodotti altamente digeribili, salutari e sostenibili senza comprometterne il gusto. In poche parole il segreto della Nuova Dieta Sostenibile Pugliese nel rispetto della tradizione, dell’innovazione e dei goal dell’Agenda 2030 delle Nazioni Unite in tema di ambiente e di sostenibilità.

Dettagli dei 3 eventi

La prima tappa di questa tre-giorni vedrà la sede del Consolato Generale d’Italia, al 690 di Park Avenue, ospitare la conferenza di inaugurazione. Presenti, oltre al padrone di casa, il Console Generale Fabrizio Di Michele che darà il benvenuto, anche il Direttore dell’Italian Trade Agency (ICE) Giovanni Mafodda, il Direttore dell’Assessorato all’Agricoltura della Regione Puglia, Gianluca Nardone, e il Presidente del gruppo CxRA Cuisine Experiences Restaurant Associates – Compass Group, Dean Martinus. A moderare la tavola rotonda, la giornalista televisiva Francesca Di Matteo. Seguirà un buffet dove la nuova dieta sostenibile della Puglia darà prova di se stessa agli invitati, all’insegna del mangiare bene e sano. Nella scelta selezionata dei vini dell’associazione Puglia in Rosé, di grande spicco, i vini della Cantina Vespa Vignaioli i cui vigneti sono coltivati con metodi sostenibili, preservando la biodiversità e riducendo l’impatto ambientale.

Seconda tappa, il 16 novembre, con la MasterClass – Pizza Lab nella pizzeria San Matteo nell’Upper East Side. Al centro del laboratorio direttamente i prodotti e la coscienza ambientale nelle pratiche di produzione: “Le Speciali” ossia la farina e la semola di Molino Casillo, che incorporano il germe di grano e quindi altamente digeribili; la burrata, la mozzarella e la stracciatella di Gioiella con latte 100% italiano bio; l’olio EVO di Frantoio Muraglia con le sue qualità organolettiche; la pasta di Granoro “senza glifosfato” prodotta con il grano 100% pugliese.

Terza e ultima tappa, nella sede centrale di CxRA con una selezione esclusiva degli ospiti e il coinvolgimento di Beverage Manager di RA, multinazionale che fornisce servizi di catering in prestigiose location come il MoMA, la Morgan Library, il Guggenheim e il Lincoln Center di New York. Qui tra gli esperti del settore, quattro chef italiani si esibiranno in un laboratorio live per trasmettere a 15 executive chef americani le filosofie e le tecniche della cucina sostenibile pugliese promuovendo cosí tradizione, innovazione e sostenibilità culinariana.

team@strategicacommunication.com

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On June 28, KOSHERPALOOZA takes the Meadowlands by storm for an all-day festival of feasting, entertainment, and elbow-rubbing with the pros

[JUNE 28, 2023, Meadowlands, Secaucus, NJ] – Get ready to explore every corner of the innovative and ever-expanding kosher universe! You (and your appetite) are invited to a massive celebration of all things kosher with hundreds of food brands, cookbook authors, influencers, and experts, all under one roof.

Known as—what else?—KOSHERPALOOZA, this first-of-its-kind festival for foodies, hosted by FleishigsMagazine and Powwow Events, takes place Wednesday, June 28 at the Meadowlands Expo Center in Secaucus, NJ.

The full-day extravaganza is packed with events like Chopped-style cooking competitions, cooking and mixology demonstrations, wine tasting classes, exclusive book signings with renowned cookbook authors, and informative panel discussions. Visitors are also welcome to hobnob with some the top kosher creatives and influencers from across globe.

Of course, it wouldn’t be KOSHERPALOOZA without bites and sips! With a wide range of exhibitors—from restaurants and visionary startups to the classic brands your grandmother grew up with—expect an endless offering of products from across the kosherverse. Among them are more than 100 booths including: The Cheese Guy, Prairie St. Prime, Jacks Gourmet, Holy Wagyu Meats, Kosher Valet, Bethel Creamery, Royal Wine Corp., Pizza Biza, Bread and Batter, The Nuttery, Pelleh and so much more.

So nu, who’ll be there? The lineup includes noted kosher cookbook authors and influencers Kim Kushner, Levana, Naomi Ross and Paula Shoyer who will be cooking up a storm and competing a la CHOPPED; Headliners including Chanie Apfelbaum, Danielle Renov, Gabe Geller and Dani Klein hosting and toasting; Games including blind taste tests, hot sauce contests, and a wine glass challenge, along with a panel of experts offering wine tastings, mixology demos, as well as People’s Choice for best new product.

It’s a full day of fun and food where you can sink your teeth into gourmet treats from featured brands, participate in panel discussions, see live streaming cooking demos, drink from among the finest wines and cocktails, learn from the best kosher talent, catch the latest news in the kosher restaurant scene, win prizes and giveaways, vote for your favorite products and hear from leading organizations including the Orthodox Union (OU) and Masbia, too.

About Fleishigs Magazine

More than just the authority on kosher cooking, Fleishigs Magazine serves up kosher like never before. Each of its eleven annual issues is a jewel box of triple-tested recipes, entertaining tips, food trends, Shabbat and holiday entertaining guides, in-depth chef spotlights, luxe travel features and more. A feast for the eyes dedicated to the best modern cuisine, Fleishigs takes kosher to unexpected heights to reach and inspire the discerning chef, the food obsessed and budding gourmand in us all.

For tickets and further information, visit https://www.kosherpalooza.com.

For more information, photos, and interviews, contact Vicki Jakubovic, VICKIGJPR, vickigj@gmail.com, 973-519-8926.

https://www.dropbox.com/s/ftkzo77fd60023z/hi%20rez%20palooza.jpg?dl=0

For Immediate Release

Contact: Vicki Jakubovic, VickiGJ PR, vickigj@gmail.com, 973-519-8926

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Listen to “Taste of tennis ( Part 1 )” on Spreaker.

Listen to “Taste of tennis ( Part 2 )” on Spreaker.

– “An evening of Italian culinary delights, entertainment, and talking tennis” with John McEnroe, brought to us by Italian Government. www.goodnewsplanet.tv will broadcast live

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WITH HEALTHY FALL FAVORITES FROM AWARD-WINNING ARMY CHEF
How the Army’s Culinary Specialists Are Using Food to Improve the
Health & Happiness of Soldiers

Feeding an Army of hungry Soldiers requires serious planning, but keeping meals tasty and healthy takes a whole new level of talent, creativity, and skill.

Thankfully, U.S. Army chefs are a group of gifted culinary specialists following their passion for the culinary arts, while serving their country and providing fellow Soldiers with the proper food and nutrition they need to fuel their bodies and minds, optimize energy, and perform at their best.

The nutritious food Army chefs dish out to Soldiers is driven by the Army’s “Go For Green” program that labels food either green (fresh produce, whole grains, lean fish), yellow (seafood, red meat, pasta), or red (desserts, fried foods, cheeses) to make it easy for Soldiers to find high-performance foods and drinks that boost their fitness, strength, and health.

While the Army’s dining facilities may remind the average person of traditional cafeterias, menus are anything but standard cafeteria fare. The Army’s culinary specialists offer a savory and tasty dining experience with the familiar taste of home, boosting the morale of Soldiers around the world.

As the weather cools down, award-winning Army chef and Staff Sergeant (SSG) Samantha Poe is dishing up delectable fall favorites, including a delicious and healthy beet cake full of essential vitamins that can help with blood pressure and athletic performance, which helped lead the U.S. Army Culinary Arts Team to a silver medal at the 2020 World Culinary Olympics in Stuttgart, Germany. SSG Poe was also named the American Culinary Federation (ACF) Pastry Chef of the Year in 2019.

SSG Poe shares her healthy fall recipes with the American public, discuss how the “Go for Green” program provides for the well-being of Army Soldiers, along with great ideas for home chefs who are looking to bring healthy, tasty options to the table this season – for football games, family dinners, and beyond.

Interview is courtesy: U.S. Army

#army #samantha #poe #eat #warrior #healthy #fall #autumn #chef #health #culinary #food #improve #happiness #soldiers #hungry #meals #tasty #passion #arts, talent #skills #country #nutrition #body #mind #energy #green #grains #fish #seafood #meats #pasta #desserts #cheeses #fitness #stregth #pastry #american

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Feeding an Army of hungry Soldiers requires serious planning, but keeping meals tasty and healthy takes a whole new level of talent, creativity, and skill.

Thankfully, U.S. Army chefs are a group of gifted culinary specialists following their passion for the culinary arts, while serving their country and providing fellow Soldiers with the proper food and nutrition they need to fuel their bodies and minds, optimize energy, and perform at their best.

The nutritious food Army chefs dish out to Soldiers is driven by the Army’s “Go For Green” program that labels food either green (fresh produce, whole grains, lean fish), yellow (seafood, red meat, pasta), or red (desserts, fried foods, cheeses) to make it easy for Soldiers to find high-performance foods and drinks that boost their fitness, strength, and health.

While the Army’s dining facilities may remind the average person of traditional cafeterias, menus are anything but standard cafeteria fare. The Army’s culinary specialists offer a savory and tasty dining experience with the familiar taste of home, boosting the morale of Soldiers around the world.

As the weather cools down, award-winning Army chef and Staff Sergeant (SSG) Samantha Poe is dishing up delectable fall favorites, including a delicious and healthy beet cake full of essential vitamins that can help with blood pressure and athletic performance, which helped lead the U.S. Army Culinary Arts Team to a silver medal at the 2020 World Culinary Olympics in Stuttgart, Germany. SSG Poe was also named the American Culinary Federation (ACF) Pastry Chef of the Year in 2019.

SSG Poe shares her healthy fall recipes with the American public, discuss how the “Go for Green” program provides for the well-being of Army Soldiers, along with great ideas for home chefs who are looking to bring healthy, tasty options to the table this season – for football games, family dinners, and beyond.

Interview is courtesy: U.S. Army

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Videos & Podcasts – American Friends of Rabin Medical Center,
Annual Celebration of NY Real Estate & Finance
Spice of Life Middle Eastern Culinary Journey & Wine Tasting
Benefiting Emergency Medical Care to Save Lives at Israel’s Rabin Medical Center

Crosby Street Hotel, SOHO, NYC
Thursday, June 14, 2018
6:00 pm

*VIP Event (6:00 pm-6:30 pm): In Search of Israeli Cuisine with film director Roger Sherman; Signed cookbooks by Jennifer Abadi and Louisa Shafia

Donations may be used for AFRMC’s general charitable purposes, including direct and indirect operating expenses. AFRMC is a 501(c)(3) tax-exempt organization. Our federal tax ID number is 52-1903777.

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The last World’s Fair was hosted in Flushing Meadows-Corona Park in 1965 and was themed “Peace Through Understanding.” Millions of visitors attended the fair to explore the countries that were represented from around the world.

Now, more than 50 years later, Schneps Communications will be reimagining one of the most iconic fairs by hosting “The World’s Fare” at CitiField. Over 100 vendors will come together in New York City’s most diverse borough and unite through authentic food, drink and music curated by the city’s leading culinary advocates. The World’s Fare will be a grand celebration, advocating equality & diversity in the food industry, and promoting incredible male and female talent that make New York City’s food scene so unique.

The World’s Fare has formed a culinary committee co-chaired by renowned Danish chef Claus Meyer, American author, journalist and culinary historian Doctor Jessica B. Harris and Singapore based KF Seetoh who is the creator and curator of The World Street Food Congress. Meyer, Harris and Seetoh will champion and support chefs, restaurants, street food vendors and food businesses participating in the event.

“The World’s Fare is an opportunity to sample some of the finest flavors the world has to offer, all in one venue,” said celebrity chef, entrepreneur and philanthropist Meyer. “This is a unique opportunity, one that not only reflects the incredible diversity of Queens but is rooted in the passion of the many peoples who have traveled from across the globe to call this great borough home. I can’t wait to join the other passionate foodies. We are excited to discover and celebrate what is surely to be the culinary event of the year.”

“If you celebrate your affinity for world communities through its flavors via humble cooks that express their heritage and progressive cultures on an affordable platter, then this is a great celebration,” said Seetoh. “And The World’s Fare could become the finest festivals to experience it at. World street food is not just about eating off a street cart or truck, it is a culinary culture that 80% of the world feed on and enjoys regularly, across many platforms- because it resonates and bonds. Enjoy the food, and digest the culture.”

The Melting Pot Foundation USA, the nonprofit organization founded by Meyer, will be onsite at The World’s Fare to communicate the community culinary center’s mission of
offering delicious and accessible healthy foods and career training in the culinary arts. One dollar of every ticket sold will go to The Melting Pot Foundation USA and special VIP tickets will be sold to experience a food tour at The World’s Fare with Chef Meyer and food guru Seetoh.

A fantastic team of the City’s leading culinary voices have signed on to curate the diverse food offerings at The World’s Fare lead by:  Liza Mosquito deGuia, Founder, Chief Storyteller & TV Host for food. curated.  Joe DiStefano, Queens Food Writer & Adventurer, Chopsticks & Marrow  Curtiss Calleo – Founder of The Gastronauts, The Club for Adventurous Eaters  Fany Gerson – Founder & Chef of La NewYorkina & Dough  Chris Cheung – Chef/Owner, East Wind Snack Shop, Brooklyn, NY & Chef/Partner Tansuo, Nashville  Russell Jackson – TV Host & Chef of Subculture Dining  Chitra Agrawal – Founder of Brooklyn Delhi & Author of Vibrant India  Niko Triantafillou – Food Writer & Dessert Enthusiast  Michael Stewart – Director of Food Outreach, Kickstarter  Dave Cook – Photojournalist, Eating in Translation  Clarice Lam, Chef/Owner of The Baking Bean  Sonya Samuel, Founder & Owner, Bacchanal Sauce LLC

“When it comes to passion, diversity and creativity in food, there is nothing like New York City,” said Liza deGuia, the founder of food. curated. who is leading curations for the festival. “I wanted to assemble a team of local tastemakers who are experts or enthusiasts in specific cuisines, people who always aim to uncover the latest dishes and shine a light on small, specialty food businesses who are doing something different, something that expands our exposure to new cultures and flavors. Each tastemaker will hand-select vendors to cover a wide array of foods to showcase at The World’s Fare. We want the selection to be both affordable and unique with a main goal: to create wonder in bite sized experiences.”

The World’s Fare will be hosted Saturday, April 28 and Sunday, April 29, in the parking lot of iconic Citi Field, home of the New York Mets. The ballpark is centrally located in New York City, near the 7 line and a short distance from Flushing Meadows-Corona Park. The location is intended to bring back memories of the World’s Fairs of the past, by being in the shadow of the landmarks and structures that were built around them, including the Unisphere and the New York State Pavilion.

“Our political climate has never called for a greater opportunity to embrace and celebrate ethnic and cultural diversity. The Festival embraces everything great about New York City, its people and food,” said Joshua Schneps, The World’s Fare President and Organizer.

In addition to the food and drink offerings, throughout the weekend live music will be performed by bands representing about a dozen cultures as well as a SUMO demonstration from World Champions, art installations including Lego art, 4 dimensional drawings, street art and painted scripture.
Event Highlights Chefs, restaurants and street food vendors representing as many as 100 cultures.

An expertly curated international beer garden will offer tastings of over 80 craft beers from about 45 breweries.

Scholarships to attend The World’s Fare, free of charge, for 4 food vendors selected by committee members and tastemakers.

Awards for best food determined by committee members and tastemakers.

Visitors’ choice award for top vendor determined by attendees.

Art, music and activities embracing and transcending many different cultures and age groups are an integral part of the festival.

The World’s Fare will be a family-friendly event running from 11am – 8pm on both days. Tickets are being sold for entry for access to vendors and activities as well as to the international beer garden in a separate, ticketed, over-21 area. Tickets are available online at www.theworldsfare.nyc. ;

Chefs, food vendors and others selling unique cultural items that are interested in selling and applying for the scholarship at the World’s Fare may do so online at www.theworldsfare.nyc. ;

Follow @theworldsfare on Facebook, Instagram, Twitter and Snapchat

Schneps Communications is a media and events company with properties that dominate locally with award-winning content across community newspapers, magazines, digital assets and the most powerful group of events in New York City and Long Island.

Claus Meyer is a culinary entrepreneur, food activist, cookbook author, professor and TV host. He is the founder of the New Nordic Cuisine movement. Meyer owns and operates Great Northern Food Hall and Michelin-starred Agern, both in the Vanderbilt Hall of Grand Central Terminal. He is also co-owner of Norman in Greenpoint, Brooklyn with Swedish chef Fredrik Berselius. He is also the founder of The Melting Pot Foundation, which operates as a nonprofit in Denmark, Bolivia and Brownsville, Brooklyn.

Doctor Jessica B. Harris is an American culinary historian, cookbook author and journalist. According to Heritage Radio Network, there’s perhaps no greater expert on the food and foodways of the African Diaspora. She is the author of twelve critically acclaimed cookbooks documenting the foods and foodways of the African Diaspora including Iron Pots and Wooden Spoons: Africa’s Gifts to New World Cooking, Sky Juice and Flying Fish Traditional Caribbean Cooking, The Welcome Table: African-American Heritage Cooking, The Africa Cookbook: Tastes of a Continent, Beyond Gumbo: Creole Fusion Food from the Atlantic Rim. Harris also conceptualized and organized The Black Family Reunion Cook Book. Her book, High on the
Hog: A Culinary Journey from Africa to America, was the International Association for Culinary Professionals 2012 prize winner for culinary history. Her most recent book is My Soul Looks Back: A Memoir.

K.F. Seetoh is a prominent food consultant, photographer, writer and cable television host based in Singapore. He is best known for creating the popular hawker food guide and street food halls, Makansutra and is the creator and curator of The World Street Food Congress. He was also tapped as consultant to Anthony Bourdain, who was working to develop an international market on Manhattan’s West Side.

Liza de Guia is the Founder and Chief Storyteller of food. curated., which is an award-winning long form food documentary series launched in 2009. Liza has earned prestigious awards including a 2015 James Beard Foundation Award for Best Video Blog, a 2015 Saveur Magazine Award for Editor’s Choice: Best Use of Video, 5 James Beard Award Nominations from 2010-2015, a 2012 Webby Award for Online Film & Video: Documentary Series, a Taste Award for Best Organic or Green Program, a 2010 & 2011 Village Voice Award for food storytelling and Filmmaker of the Year at the 2012 NYC Food Film Festival.

The Melting Pot Foundation USA is a community culinary center based in Brownsville, Brooklyn. For more information visit www.meltingpotfoundation.org

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Tavern62 by David Burke’s menu feature modern American plates as a reflection of Chef Burke’s contemporary approach to cooking, with a nod to elevated New York classics paired with a curated wine list, craft beers and a specialty cocktail program.

For more information, please follow us @tavern62.

THE CHEF
David Burke/Executive Chef
DAVID BURKE

Executive Chef

A graduate of the Culinary Institute of America, chef David Burke’s 25-year career is decorated with honors that pay homage to his respected culinary skill, creative whimsy, and philanthropic efforts, including appearances on Bravo’s Top Chef Masters, and receiving a US patent for his pink Himalayan salt dry-age technique for steaks.

In Fall 2015, David Burke joined ESquared Hospitality to work as a culinary partner on new and innovative concepts. In September 2016, David Burke and E2 Hospitality opened BLT Prime by David Burke in the Trump International Hotel in Washington D.C. Tavern62 by David Burke, a modern American tavern, is his newest collaboration with ESquared Hospitality that opened in October 2016 in New York City’s Upper East Side.

#tavern62 #tavern #62 #david #burke #concept #esquared #hospitality #partnership #chef #american #new #york #city #upper #east #side #dinner #sunday #brunch #bar #lounge #menus #private #dining #solarium #upstairs #cooking #plates #nyc #wine #list #craft #beers #curated #specialty #cocktail #program #culinary #institute #skill #whimsy #efforts #chef #masters #steaks #prime #collaboration #trump #international

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