Top cHef masTers! - davidburkemagazine - Bringing Home THe Bacon fabrick By Design
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davidburke
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magazine
Top Chef Masters!
Bringing Home The Bacon
fabrick By Design
Traveling South of The Border
Contents
5 19 26
PRESSURE COOKER WALL TO WALL Seasonal Cocktails
Hijinks cooking for Designer Glen Coben Raise a glass. Cheers!
good causes on breaks down the details
Top Chef Masters. of fabrick. 29
Good Grapes
9 21 Château Peyrabon—
Executive Decisions PIG OUT in it for the long haul.
Cook like a master with Chef Burke goes
recipes from the show. hog wild at the new 35
Burke’s Bacon Bar.
IN-HOUSE
17 Chef Burke brings his
CULINARY CREATIONS 23 restaurants to you for
New flavors and Friends of events of any kind.
the house
welcome
innovative endeavors
from Chef Burke’s kitchen. Billy King and Jill Zarin.
What an incredible second half of
the year! Not only are all my current
restaurants doing great, but we have
so many more opening in the next few
months—including fabrick in New York
City, two more locations in Chicago, and
even one in Aspen!
Add to that the craziness of doing Top
Chef Masters, which really was a blast!
Being surrounded by so much talent and
getting a chance to challenge myself was
very grounding. It brought me back to
re-examine the reasons I started cooking
in the first place, and it has truly been
an incredible journey up to this point in
my career. You can read all about this
season of Top Chef Masters in the words
of Executive Chef Chris Shea (my sous-
chef on the show), winner Chef Douglas
Keane, and Chef Franklin Becker.
I can’t wait for my guests to experience
30
SOUTH OF
some of the new restaurants that are
being finished as I write this. You will
also learn about the design aspects of
THE BORDER
David Burke fabrick and Burke’s Bacon
Bar that make them both special and
unique. As I said on Top Chef Masters,
I work for happiness. And I’m happiest
when I know I have something special to Chef Burke heads to Oaxaca, Mexico
offer my guests!
2013 • davidburke 3
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Top Chef Masters
CHEFS TAKE THE HEAT!
“Being on Top Chef Masters felt really great. I honestly enjoyed competing and hanging out with people who are passionate about cooking.
It was refreshing and brought back memories of why we are all here. I’m glad I got to throw around some laughs and knowledge and exchange stories.
You are never too old to compete or jump out of a plane! I know I took some chances, but I would rather show what I can really do than skate by
with an average dish. My cooking is driven by passion—and in this case, pure charitable love. I really felt like I was working for happiness on the show,
which is what we do for a living anyway!”—Chef David Burke
Out of the Frying Pan and Into kitchen. If I had done better, he wouldn’t have everything is—where the ricer is, that this
the Fire with David Burke Kitchen had to jump out of a plane. Luckily for me, it mandolin is sharper than that one, that the
Executive Chef Chris Shea turns out he really enjoyed that experience! slicing machine needs to be moved this way to
work properly because it got dinged two weeks
Top Chef Masters was Executive Chef Chris You face daily stress during service at a ago. I know where every bottle of olive oil and
Shea’s first time working on television, and an restaurant—why was this different? In a every box of salt is. Here you have to learn, and
experience he will not soon forget! competition setting, they are constantly
learn quickly, because you can waste a lot of
highlighting the most stressful aspects of
Can you describe the overall experience of the working in a kitchen, which makes it even time you can’t afford by looking for a mixing
show? It was crazy! We had a great group of more stressful! If a batch of fresh vegetables bowl or a piping bag. There’s the fridge, there’s
people that really defined the experience for me arrives in my kitchen, I can sit down with my dry storage, there’s your equipment, and this
and made it a lot of fun to be a part of. is what you have to do—now do it right now!
staff and discuss what we are going to do with
How do you think you did? At first, I second- it. We have hours to plan. If an hors d’oeuvres What else was challenging? Not all cooking
guessed myself too much. Then I gained more party is announced, we have weeks to discuss processes can be done in 30 minutes, so I often
confidence and realized that I wasn’t alone in the menu. And even if a pop-up party happens found myself doing the best I could given the
this: I was there for David! That made it a lot with an hour’s notice, I have resources to pull circumstances, which meant doing things you
easier. from. I have the entire Lower Manhattan area wouldn’t normally do. I also had to learn the
to scour for ingredients, or I can call another mechanics of a different cooking system. Here,
Did you know ahead of time that the chefs and one of David’s restaurants. I have options. In a we prepped in one area and cooked in another.
sous-chefs would be split up? No idea at all! competition, you are in an enclosed area at the If I had to make something very quickly at
We had no idea what we were walking into. We mercy of what you are given. So whatever you work, I would take over a station and stand
certainly didn’t think Top Chef Masters would think you are going to do for that challenge over the stove, so that way I could chop and
be easy, but it would have been better, for me usually goes out the window the moment the cook and watch the pot all at the same time.
at least, if we were working as a team. timer starts! It’s just different.
Was it stressful to think that your work affected But you had a great kitchen to work in? What did you take away from this experience?
Chef Burke’s challenges? Totally. I’ve worked Absolutely, but it wasn’t my kitchen. Every That I am probably not destined to be a TV
for Chef Burke for more than 10 years. I was kitchen is set up differently. You could walk me star, but I had a great time. And if I had to
never worried that he’d personally be upset at in blindfolded into my kitchen on a Tuesday jump out of a plane to win, I would have too!
me, but that I would screw it up for him in the afternoon and I would be able to tell you where
2013 • davidburke 5
6 2013 • davidburke
Chef Douglas Keane on
Winning, Conquering Fears,
and Four-Legged Friends
Top Chef Masters’ “Top Dog” Chef Douglas Keane raised In the Hot Seat with
$100,000 for his charity of choice, Green Dog Rescue Project. Chef Franklin Becker
His award-winning flagship restaurant Cyrus in Sonoma With three new restaurants opening up
County maintained two Michelin stars and received four stars in New York City next year, seasoned chef
Franklin Becker is a busy man. When not in
from the San Francisco Chronicle during its eight-year run. the kitchen, he spends his time spreading the
A fearless innovator, Keane’s ambitious culinary style has won word about Autism Speaks as the organizer
and chairman of the annual Celebrity Chef
numerous accolades. Gala to raise money for the foundation.
Congratulations on your Top Chef Masters win! You and Chef Burke seemed to have a great What was your overall experience on the show,
How do you plan on putting that $100,000 to rapport on the show. What would you say you and would you do it again? Absolutely—
good use? Green Dog Rescue is a pretty new learned about him during the show—besides it was amazing! Great camaraderie and
charity, but we have already outgrown the that he has “titanium balls!” It was an honor professionalism among the participants.
space we currently use. We will use the money to cook alongside him, especially since I had
How crazy was it to jump out of a plane? Are
to do outreach to local shelters to continue always wanted to work for Chef Burke when I
you kidding?! That was some scary sh#%!
to spread the word, and to fund a permanent first came out of Cornell and moved to the city.
Sitting next to David Burke was the only thing
home for our dogs. He’s a genius and a legend and deserves every
that alleviated my fear!
accolade—and when he first walked in on
What is the most challenging part of cooking
the show, I was blown away thinking I had to Did you stay true to your own cooking
on television? Thinking on your feet! As
compete against him! What I love about David philosophies on the show? Yes and no. Overall,
accomplished chefs, we are all used to making
I tried to stay true to my philosophies; however,
quick decisions, but usually we have options. Burke is his old-school-hospitality mentality.
certain circumstances dictated change and
Here, it’s the pressure of real time coupled He is all about making people happy. And as a
with having to keep in mind that sometimes testament to him on the show, there were times adaptation.
the food can sit for 10 to 15 minutes after the when he wanted to do more to the dishes and What did you learn about Chef Burke during
challenge is completed. So you really have to go that extra step just to make the guests happy. the show? I had known David for quite a long
think through what to cook that will translate Did you have fun? Absolutely! I also had a time on a professional level. Now I am pretty
well given those circumstances. blast with the chefs. I wish we had filmed off- sure we are friends for life. David is a giving
Did you come up with any kitchen strategies? camera, because we had so much inappropriate person who genuinely cares about others. He
In a way. When everyone sprinted to get their fun together. David Burke might be the most is a big kid at heart. And I also learned that
ingredients, I would hang back and wait and entertaining human being I have ever met! his vision is terrible and he can’t tell a pretty
see what was left. It actually took the guesswork woman from a transvestite!
Would you jump out of a plane again? I would!
out by forcing me to cook with what I had to. It was a big deal to me because it’s my biggest You have personally raised well over $9 million
For the burger challenge, for example, I knew I fear! I couldn’t do it in the beginning of the for Autism Speaks. Tell us a little about the
had to find an ingredient to grind by hand, as show, but I was ready to at the end, and it was seventh annual gala, Autism Speaks to Wall
there was only one grinder in the kitchen and a big personal win for me, conquering that fear. Street. It took a team of chefs dedicated to
someone else had already claimed it. So I went My time in Japan allowed me to peacefully helping me reach my goal. This year, it took
with the shrimp. approach it. I took a big breath and jumped. It place on October 21st at Cipriani Wall Street.
Did you enjoy the overall cooking experience? seemed more real that way! Thanks to Tom Colicchio, Jonathan Waxman,
Well, I certainly didn’t expect to win! I knew What’s next for you? I’m very excited about [Masaharu] Morimoto, Wylie Dufresne, and
I could cook, but I had never done it in that DK Wings, which opened November 5th, many, many others for their continued support.
kind of environment. Once I decided to get my gourmet chicken dining concept. I have a What would you like to say to families with
over myself and stop worrying about what children who have autism? Never lose hope.
new app, Keane on Ingredients, that essentially
everyone else thought of my dishes, and just It is taxing, costly, and tough—but don’t lose
shows people how to love an ingredient and
cook to make people happy, it became a lot of
use it for a few days. I am also looking for a hope.
fun. When I created the eggplant dish, I knew
new home for my next Cyrus, and of course
it was risky but I was proud of it, and that’s all What is the best way to support Autism Speaks?
spending time with the dogs!
that mattered. It’s why I got into the business Make a donation online at autismspeaks.org,
in the first place. or participate in a walk.
2013 • davidburke 7
©2012
EXECUTIVE DECISIONS:
As Seen On TV!
Created by Chef Burke during Top Chef Masters episodes, these recipes were reinterpreted by
each of his executive chefs for Chef Burke’s restaurants and served exclusively for one week
after the episode on which each was featured aired.
2013 • davidburke 9
16 2011 • davidburke
Avocado Yogurt,
White Chocolate Pudding,
and Gingered-Fruit
Ratatouille
Serves 8
BBQ Chicken Dumpling
with Miso Soup
Serves 4
5 lbs chicken, cubed until filling reaches an internal
1/2 quart BBQ sauce temperature of 165°F. Remove
1/2 bunch cilantro from water and add to a preheated
1 oz fresh ginger, minced sweet chili BBQ sauce. Carefully
2 tbsp Old Bay Seasoning coat with sauce. Reserve on side.
Salt and pepper to taste
Sweet Chili BBQ Sauce
4 eggs
1 quart BBQ sauce
1 cup heavy cream
1 pint sweet chili sauce
1 lb soft butter
1/2 tsp cumin
1 1/2 cups pepper jack cheese, grated
1 tsp ginger
16 wonton squares
1 cup egg wash (2 eggs beaten with Stir ingredients to combine. Add to
1 tbsp water) sauté pan and slowly heat. Reserve
16 bamboo twist-tie skewers hot.
Combine chicken, BBQ sauce, Miso Broth
cilantro, ginger, Old Bay, salt, 2 tsp ginger
and pepper inside Robot Coupe 1/4 tsp oil
and puree until combined. With 1 quart chicken stock
Robot Coupe on, slowly add 1 cup miso
eggs, one by one, then slowly add Salt and pepper
cream. Add softened butter and
Garnish
pepper jack cheese, puree until
16 leaves of cilantro, picked
incorporated. Turn off Robot
4 avocados, already pureed Gingered-Fruit Ratatouille 2 tbsp scallions, sliced
Coupe and cook off a spoonful
3/4 cup yogurt 1/2 cup pomegranate seeds 2 tbsp radish, julienned
of the mixture in a sauté pan to
Juice and zest of 1/4 lemon 1/2 cup apple, diced 2 tbsp peanuts, roasted and chopped
taste. Season with salt and pepper
1/2 cup melted white chocolate 1/2 cup watermelon, diced if needed. Load into piping bag In sauce pot, sauté ginger in oil.
Salt and pepper to taste 1/2 cup mango, diced and refrigerate. Add stock and miso, and whisk to
1/2 cup whipped cream 1/4 cup cherries incorporate. Season with salt and
2 cups water Lay out 16 wonton squares.
Mix together avocado puree with pepper. Bring broth to boil.
1 tbsp black tea Brush edges with the egg wash.
yogurt, lemon juice, and zest until Pipe 2 tablespoons (smaller than Add 4 dumplings to serving bowls.
1 tsp ginger
mixture is at room temperature. a ping-pong ball) of dumpling Pour in broth divided into
Slowly fold in melted chocolate. Mix together pomegranate seeds, mix in the center of each square. 4 bowls. Garnish with fresh
Add a pinch of salt and pepper to apple, watermelon, mango, and Place skewer in center of mix. cilantro, scallions, radish, and
taste. Fold in whipped cream and cherries. Set aside. Wrap edges of dough up and peanuts to serve.
chill. Once chilled, place on top of around skewer to create a
In a medium pot, bring water,
gingered-fruit ratatouille. Serve. dumpling. Keep refrigerated.
black tea, and ginger to a boil. Let
cool for about 5 minutes, then mix To cook, carefully add dumplings
together the fruit with tea. to salted boiling water and cook
2013 • davidburke 29
11Lamb Trio
Serves 2
Lamb with Calamari Grilled Lamb T-Bones with Seared Bone-In Lamb Loin
and Couscous Honey Vinaigrette Sauce and Celery Root Puree
1 tsp garlic 2 lamb T-bones 2 pieces double bone-in lamb chops
2 tbsp olive oil Olive oil as needed 1/4 cup herb mix (roughly chopped
1 lb ground lamb Salt and pepper to taste rosemary, thyme, and parsley)
Dash chili flakes Salt and pepper to taste
Honey Vinaigrette Sauce
1 cup couscous, cooked 1/4 cup white wine vinegar Celery Root Puree
1 tbsp squid ink 3 tbsp lemon juice 1 cup celery root,
1/2 cup calamari 1 tbsp Dijon mustard peeled and large dice
1 cup buttermilk 1/2 cup local honey 3 cups half-and-half
1 cup flour 1 to 2 cups olive oil (not extra- Juice of 1/2 lime
2 sprigs parsley virgin) Pinch sugar
In a sauté pan, sauté garlic in Salt and pepper to taste Salt to taste
1 tablespoon of olive oil. Add For the sauce, add vinegar, lemon Garnish
lamb and chili flakes and cook juice, mustard, and honey in a 1 apple, julienned
until done. Drain off excess fat. kitchen blender. Turn mix on low. 1 tsp sliced chives
In another sauté pan, add 1 With mixer on low-medium speed,
tablespoon of olive oil and heat For puree, cook celery root in
slowly add oil and season with salt
couscous. Fold in squid ink and half-and-half until tender. Strain
and pepper. Taste sauce at 1 cup
reserve on side. liquid and add root to blender.
of oil and, if it needs more oil,
With mixer on medium, slowly add
Dredge the calamari in buttermilk, begin slowly adding until sauce is
enough cooking liquid to puree
drain, then dredge in flour. Shake emulsified. Reserve on side.
smooth. If all is used and it’s still
off excess then fry in deep fryer. Coat the lamb T-bones with olive too chunky, add fresh half-and-half
Ring mold couscous on bottom oil, salt, and pepper. Grill or pan until smooth. Add juice, sugar, and
left of plate, top with ground sear on both sides until desired salt. Season to taste.
lamb, then garnish with calamari doneness is reached. Brush with
Coat the lamb pieces with oil, herb
on top. Garnish with sprig of honey sauce and remove from
mix, salt, and pepper. Pan sear on
parsley. grill or pan. Place T-bones upside
both sides until desired doneness
down in center of plate. Drizzle
is reached. On right side of plate,
sauce around and on top of lamb
smear 1 tablespoon puree on
to garnish.
bottom of plate. Make small slices
on bottom of lamb chop so it can
stand up on plate. Garnish with
apples and sliced chives.
20
12 2013 • davidburkeSouthern Grits, Pressed Prawn with
Slow-Roasted Tomatillo, Orecchiette, Burrata,
Fried Duck with Bacon and Asparagus
Fat, Angry Chili Threads, Serves 3
and Molasses-Honey 2 tbsp olive oil In a medium sauté pan, sauté
asparagus with asparagus butter
Jalapeño Sauce
1 tbsp garlic
1 tbsp shallots (see recipe below). Add in cooked
Serves 4 12 whole cherry tomatoes pasta and season to taste. Finish
12 large prawns, heads on and reduction by adding prawn juice,
seasoned with salt and pepper shrimp meat, butter, fresh basil
Zest of 1/2 lemon leaves, salt, and pepper.
1/2 cup chicken stock
Place asparagus pasta on bottom of
12 asparagus, peeled
each dish. Spoon finished prawn
and cut into thirds
sauce and prawns on pasta. Then
1/2 pound orecchiette pasta, cooked
spoon the other reduction sauce
8 fresh basil leaves
with garlic, shallot, tomatoes, and
1/2 cup Parmesan, shaved
lemon zest to pasta. Finish by
1 piece burrata, cut in thirds
topping with Parmesan, burrata,
Parsley
and parsley.
Heat olive oil on high in a large
Asparagus Butter
sauté pan. Add garlic, shallots,
1/2 cup chicken stock
and cherry tomatoes and sauté.
1 bunch asparagus,
Add prawns and lemon zest.
peeled and stems trimmed
Cook prawns until pink and
1 shallot, minced
remove heads. Add stock to garlic
1 lb butter
and shallot mixture, simmer, and
1/4 cup minced spinach
reduce. Reserve mixture on side.
2 cups buttermilk Polenta Sauté chicken stock with asparagus
Add shrimp heads to duck press
1/2 duck, cut in pieces 3 cups water and shallots and bring to a boil.
or cheesecloth. Press until juices
2 cups flour 1 tbsp salt Add butter and minced spinach.
are extracted and reserve.
Salt and pepper to taste 1 stick butter Place in a container and chill.
1/4 cup chili powder 1 cup polenta
4 strips bacon cut in 2-inch pieces
Bring water and salt to a boil.
Polenta (see recipe at right)
Add butter to boiling water and
2 tbsp chili threads
reduce to a simmer. Steadily pour
Molasses-Honey Jalapeño Sauce
in polenta, stirring constantly.
Pour buttermilk in a large Continue to stir until polenta has
bowl. Place the duck pieces in thickened (it should come away
buttermilk and let soak for about from sides of the pan and be able
2 minutes. Mix together the flour, to support a spoon). This can take
salt, pepper, and chili powder. anywhere from 20 to 50 minutes.
Fully coat duck pieces with flour. Pour polenta onto a wooden
Heat a large frying pan with oil. cutting board and let stand for a
Place the duck pieces skin-side few minutes. Set aside for later.
down and reduce heat. Cook
Molasses-Honey Jalapeño Sauce
slowly. Add bacon strips.
1/4 cup molasses
Place 2 spoonfuls of polenta on 1/4 cup honey
each plate. Top with crispy duck, 1 tbsp jalapeño
bacon, and chili threads. Drizzle 1/2 cup vinegar
molasses-honey sauce around the Salt and pepper
plate as a garnish and serve.
Combine all ingredients and boil
on low heat for about 20 minutes.
2013 • davidburke 21
13Shrimp with Smoky Shrimp and Chorizo
White Bean Hummus Quesadilla with
and Candied Lemon Watermelon Gazpacho
Vinaigrette Serves 6
Serves 3
Shrimp Candied Lemon 12 large shrimp, peeled and Gazpacho
2 cups Wondra flour 3 lemons deveined with tails left on 5 large ripe tomatoes, quartered
1/4 cup smoked paprika 2 cups water 1 tsp salt 1/2 cucumber, peeled, seeded, and
1/4 cup chili powder 1/2 cup sugar 2 tsp freshly ground pepper chopped
12 U6 shrimp, peeled and 12 large shrimp, peeled and 1/2 red bell pepper, chopped
Remove the peel from three
deveined with peels reserved deveined with tails removed and 3 cups cubed watermelon
lemons and scrape off any
Salt and pepper to taste rough chopped 2 cloves garlic
remaining pith. Juice the lemons.
3 tbsp olive oil 1/4 pound Spanish-style chorizo, 2 tbsp coarse or kosher salt
Cook the peels in the lemon juice
1 tbsp butter rough chopped 2 tsp freshly ground pepper
along with water and sugar.
2 tbsp lemon juice 1 stick soft butter 1 tsp cayenne pepper
Cook at a low simmer for about
1 bunch basil, stems removed Zest of 2 lemons 1/2 cup olive oil
20 minutes. Allow to cool and
1 tbsp chives 1/4 cup sherry vinegar
Mix the flour, paprika, and chili cut peels into thin strips.
12 flour tortillas 2 tbsp mayonnaise
powder. Season the shrimp with
Vinaigrette Egg wash (1 egg beaten with 1 tsp ground cumin
salt and freshly ground black
1 head cauliflower, blanched and 2 tbsp water) 1 tbsp smoked paprika
pepper, and coat with seasoned
cut into small florets
flour. Sauté in olive oil and butter Combine the chopped shrimp, Place all ingredients in a food
2 beefsteak tomatoes, peeled, seeded,
over medium heat for about chorizo, and butter in bowl of a processor and process until finely
and diced
3 minutes per side, until cooked. food processor and process until pureed. Depending on the size
1 shallot, minced
Add lemon juice and toss with smooth. Fold in zest, chives, and of your processor, you may have
1 cup olive oil
basil leaves. salt and pepper. to do this in two or more steps.
3 tbsp sherry vinegar
Reserve.
White Beans Salt and pepper Cut tortillas into 2 by 6-inch
1/2 cup olive oil 1 tbsp candied lemon rectangles and reserve the scraps For plating, add soup 1-inch
1 shallot, finely minced for chips. Season the remaining high in bowl. Slice quesadilla in
Mix all ingredients.
4 cloves garlic 12 shrimp with salt and pepper. half and stand up in center of
1 tbsp smoked paprika to serve bowl. Garnish with fresh-picked
Line up tortillas and place
1 lb cooked cannellini beans, For plating, spread bean smear cilantro leaves.
1 tablespoon of shrimp-chorizo
cooking liquid reserved on bottom of plate. Place shrimp mix in the center of each. Place
Juice and zest of 2 lemons in middle and drizzle a little pan two shrimp in each with the tails
In a heavy-bottomed pot, heat sauce on plate. Garnish with sticking out at either end. Brush
1/4 cup olive oil over low heat. candied lemon zest and vegetable the edges with egg wash and roll
Add shallots and garlic and cook vinaigrette on plate. up like a cigar.
until soft. Add paprika.
Panfry rolls in Teflon pan over
In a blender, puree white beans medium heat until golden brown
with garlic-shallot mixture. Add on all sides and cooked through.
lemon juice and zest and season Drain on paper towel and season
with salt and freshly ground with salt and pepper.
black pepper. If necessary, use
some of the reserved cooking
liquid and 1/4 cup of olive oil to
get a smooth puree.
20
14 2013 • davidburkeBURKE IN THE BOTTLE
SMOKED SOUR AND RYE ALE
Every year, Chef Burke heads over to the Samuel Adams brewery in Boston
to collaborate with their brewers on a little number of his own.
The 2013 Burke in the Bottle Smoked Sour and Rye Ale has a Big Pretzel Panini and taste the flavor fusion: the beer’s
rich, smoky, bacon-like aromas with lightly toasty, bready sourdough characteristics with the pretzel bun, the smoky
notes. It was brewed with two-row Harrington barley, flavors with the apple-smoked bacon and Dijon mustard.
beechwood-smoked malt, cherrywood-smoked malt,
At David Burke Kitchen, Executive Chef Chris Shea says the
acidulated or “sour” malt, and rye malt to harness those
beer’s a perfect pairing with their Berkshire Pork Chop. The
smoked, bacony, and doughy flavors, while Hallertauer
smoky flavors cut through the richness of the pork while
Mittelfrueh noble hops balance the malty flavor with a
complementing the maple, pepper bacon, and parsley
slightly hop character.
onion rings.
Boston Brewery Manager Jennifer Glanville was elated
At Primehouse in Chicago, Executive Chef Rich Gresh calls
to brew with Chef Burke. “It’s always fun to collaborate
this “a side dish in a bottle” that will go with something
and brew with Chef Burke,” says Glanville. “He’s
as simple as a grilled cheese to a plate of pasta with
just as fascinated with flavors as we are, and the
brown butter, fall squash, and hearty greens. “A 40-day
ideas he brings to the brewhouse are wonderfully
dry-aged rib eye topped with angry shrimp and paired
creative. Inspired by his kitchen, we brainstorm how
with a Smoked Sour and Rye Ale might be my new fall
we can turn food-inspired ideas into a beer using
favorite!” And, of course, drink it with just about
ingredients like malt, hops, spices, and yeast to
anything on the menu right next door at Burke’s
create the same flavor experience in a bottle.”
Bacon Bar.
The beer has a slightly doughy flavor with a
At Fromagerie in Rumson, Executive Chef Phil
light malty sweetness and intense smokiness.
Defina adds: “Smoked Sour and Rye is rich and
And despite its rich, bacony flavor, there’s
fulfilling—perfect for brunch with Chef Burke’s
no actual bacon in the brew—this flavor is
signature pastrami salmon, some fresh hot
derived entirely from malt. Pale golden with
blinis, and caviar.”
a cloudy appearance, this 5.5 percent ABV
brew has a lightly tart and dry finish. Burke in the Bottle Smoked Sour and Rye Ale
is available at all David Burke restaurants in
Smoked Sour and Rye pairs with many of
Connecticut, New Jersey, Illinois, and New York
Chef Burke’s dishes. At Burke in the Box, grab
while supplies last.
16 2013 • davidburkedavid burke’s tested and approved
TASTY IMAGINATION
Blurring the lines between chef, artist, entrepreneur, and inventor,
David Burke stands out as one of the most imaginative chefs in the culinary industry.
DRY-AGED PATENT No. 7,998,517 B2 SKINNYEATS
Few great ideas make it all the way, but in the years ago. It contains 84 trace minerals—the At only 15 calories, it would be hard to image
case of Chef Burke’s unique dry-aging beef same 84 minerals of which the human body is a salad dressing this good without Chef Burke
process using Himalayan salt, the darn tasty composed.” at the helm as chief culinary advisor! Featuring
results speak for themselves. Chef Burke was six flavors—blue cheese, honey French, creamy
While Gresh admits that meat is a matter
recently awarded a U.S. patent for his unique Italian, ranch, Caesar, and thousand island—
of personal preference, he does have a
vision to infuse subtle salt flavors into meat as it the real magic about this versatile dressing
recommendation to a first-time diner of their
naturally dries, resulting in perfectly marbled, is in the ingredients list, where there are no
dry-aged steaks. “I happen to think the sweet
tender beef. chemicals to be found—only simple and real
spot is 40 to 55 days,” he says, adding: “I would
ingredients.
Primehouse in Chicago was the first restaurant definitely say we have a steak for everyone. For
to not only feature these dry-aged steaks on example, if you just don’t like gamey flavors Its creator, New York investor, entrepreneur,
the menu but also actually build its own aging and blue cheese, then the 75-day and older is and healthcare venture capitalist Jimmy Lee,
room lined with Himalayan salt tiles. The salt- not for you, because those are the flavors you visualized SkinnyEats as a revolutionary brand
tiled aging room at Primehouse can hold 100 to find in that steak. I would suggest a younger due to taste and practicality. The dressings
120 kilograms of beef at a time. While the salt one. The 40-day offers a really pure, rich beef can be used on salads, with appetizers and
does add flavor to the meat, it’s main purpose flavor, while the 55-day is big beef flavor with hors d’oeuvres, as a veggie dip, or even as a
is to help purify the room and inhibit bacteria just a nudge of game and sweet funk.” sandwich spread.
growth so you don’t find that fuzzy blue-green
While most places that offer dry-aged meat age
mold seen in most aging boxes.
only 18 to 21 days, Primehouse offers a week
Executive Chef Rick Gresh gives some insight more. “The 28-day is our entry point of dry-
into the technique and method. “It helps draw aging.” The regular menu features 28, 40, 55
moisture out of the beef and infuses the room and 75 days for the rib eye, with specials up
with positive ions,” explains Gresh. “The salt to 140 days. “We have aged for as long as 206
is as organic as it gets. It was left behind when days!”
the glaciers melted approximately 250 million
2013 • davidburke 17openings
fABRICK BY DESIGN
With completion expected late January 2014, Glen Coben of the architecture and design firm
Glen & Company explains the philosophy behind the concept for the dining spaces at Archer hotel.
Coben designed not only fabrick but also all of the interiors at the hotel, including the lobby,
guest rooms, corridors, and the rooftop bar.
Typically when you walk into a mid-block When David first told me the name of the will be wowed and entertained. The space has
hotel, site constraints are so tight that the first restaurant, I instantly associated it with the a very inflatable personality where David really
thing you see in the lobby are the elevators. Garment District, but he wanted me to think brings out the playfulness. I know it will be a
That’s not the case at Archer Hotel. Even before more broadly than that to essentially the fabric destination restaurant because of David’s food,
Chef Burke was involved, we set out to create of New York. So while there are some visual cues and its level of warmth and comfort also makes
a floor plan of the public spaces so that guests to garments, it’s not a blatant fabric theme. We it a perfect neighborhood spot.
first enter into a living room area with seating, use materials and textures that make you think
I am a huge fan of David Burke. I think he
and from this vestibule you can see all the way about New York—from large rivets and steel
is a true innovator. If you look at music over
to the back of the hotel, which in this case is an columns you might see in a subway station to
history, how the notes are the same but amazing
open kitchen. exposed brick and engrain wood floors that
musicians have the ability to take these notes
you’d find in an industrial building in the area.
When we first sat down with David and and arrange them in different ways, David is
You will also find elements of David’s signature
explained the idea, his eyes lit up and he like that—a master musician who takes the
style, artwork and bits and pieces that will be
immediately said “wood-burning pizza oven,” notes of the culinary world and puts a spin on
more than a wink and a nod. And I am sure
which really reinforces that sense of warmth them, which in this case is the fabric of New
that when it comes to the culinary experience,
and home. Frank Lloyd Wright always centered York. It’s not every day that you get to work
there has got to be a Burkism in the “fabric of
living spaces around a fireplace. So at Archer with someone like this, and I pinch myself
New York” theme!
Hotel you have this wonderful open floor plan, when I get to sit in a room and sketch and work
with a restaurant and a bar on the right, the Given that the blending of David Burke so closely with him on something so personal.
reception on the left, and the open kitchen in within the framework of Archer is a great
front of you. combination, I am confident that the guests
2013 • davidburke 1920 2013 • davidburke
BRINGING HOME
THE BACON
with Primehouse Executive Chef Rick Gresh and Thomas Schlesser from Design Bureaux
A spot dedicated to bacon—it’s a carnivore’s Whimsy abounds on the menu—and off. Also Chef Burke’s signature pieces. Here, we wanted
dream come true, and the latest brainchild for sale: bacon lip balm and handmade soaps by a big surface that would make a statement
of Chef David Burke. This innovative meat- Faith’s Farms (one of Gresh’s local organic hog while displaying the slices of meat to their best
candy sandwich shop at The James Chicago suppliers), bacon bandages, bacon toothpicks, effect.”
Hotel features a truly exciting menu—to bacon T-shirts, and temporary bacon tattoos!
No detail too small, Schlesser researched
everyone except little piggies, that is—where
Perhaps the only complaint is that the space isn’t countless historical precedents for butcher
the spotlight falls on a selection of mini
big enough, as customers happily spill out onto blocks and butcher counters from across the
sandwiches. Or “handwiches,” as Burke calls
the sidewalk at all hours, making it the ultimate U.S. and Europe before settling on a design.
them, defined as a sandwich or small delicious
takeout and delivery spot. “This was the space “From my research, I came up with a modern
bites that can be held with one hand. Among
that we had to work with; we had to figure out interpretation of a butcher counter, taking
the types of bacons used are Allan Benton’s
how to maximize it,” explains Gresh. “It’s really details from several of the source images
Classic Country Bacon, Niman Ranch Black
an outlet of the main kitchen off Primehouse. collected.”
Pepper, and Dreymiller & Kray’s Matilda
We do all the prep in the main kitchen with the
Bacon. Primehouse Executive Chef Rick Gresh It’s not the first David Burke restaurant on
Bacon Bar as a finishing kitchen.” Regardless of
claims he can easily eat three to four at a time, which Schlesser has worked. He also designed
size, an enormous amount of work went into
citing his favorite as the River North Bacon David Burke Kitchen, recalling one of the
perfecting the concept, adds Gresh: “From the
Dog, an updated version of the Chicago classic first times he met Chef Burke there. “I asked
Pleat-Pak packaging and adjusting my team’s
hot dog. him what he had in mind for the cuisine, so
prep sheets to sourcing new products to use.”
I could work on celebrating that in the design
“Chef and I had multiple tastings in both
Designed by Thomas Schlesser of Design of the space. Chef Burke started talking about
Chicago and New York,” says Gresh. “We ran
Bureaux, Burke’s Bacon Bar packs a mighty his interest in using a duck press to create one
through probably 30-plus different sandwiches
punch in terms of its overall look, taking of the dishes, which he also wanted to display
to figure out the right balance for the menu.”
inspiration from the cultural world of the in the dining room. I was the only one in the
Gresh chuckles, recalling a time when he
butcher shop. “The counters are reminiscent of place who knew what a duck press was, as I
grabbed one of his sous-chef ’s “atomic” bacons
traditional butcher tables, the walls are finished have a collection of culinary antiques and had
instead of a slab of angry bacon and roasted it
in a custom wall covering made of wrinkled been searching for just the right duck press
off. “Chef Burke carved off a piece and chewed
butcher paper, the signage was fashioned after for years! I immediately knew we would have
it down. He was on fire! We had to give him
nostalgic meat-counter signs, and antique a great time working together. David Burke is
milk, bread, you name it, just to try and cool
butchers’ tools adorn the walls,” explains a chef ’s chef, and I like to think of myself as a
off his tongue!”
Schlesser. “The salt wall is definitely one of chef ’s designer.”
BURKE NATION GROWS
ASPEN CHICAGO
With the success of David Burke Kitchen in SoHo, With the opening of Burke’s Bacon Bar Chicago’s Kitchen will be housed in the brand-
Chef Burke will see two more Kitchen openings only a few months ago, Chef Burke now new Hotel Indigo, in the historic downtown
in 2014. First up, a freestanding location at the announces he will open two more restaurants area’s Atlantic Bank Building. While the hotel
corner of Hopkins Avenue and Galena Street in in the Windy City: a Burke in the Box and a will feature design elements that reflect its
the heart of Aspen, slated to open early in the David Burke Kitchen. Burke in the Box will local neighborhood just north of Millennium
year. Plans include a wood-fired oven and an be located on Michigan Avenue and will serve Park within Chicago’s central business district,
outdoor patio, much like that found in SoHo. as Chef’s whimsical out-of-the-box take on Kitchen will likewise offer an interpretation of
Expect the same level of warmth and comfort, gourmandizing American fare. It’s due to open the Chicago atmosphere within the barn-like
a commitment to local and seasonal produce, summer 2014. framework. It’s expected to open during the
and several pig dishes on the menu! first half of 2014.
2013 • davidburke 218 2013 • davidburke
friends of the house
Billy King
On Basketball, Hot Pastrami, and Lots of Chicken!
Billy King started his career as an outstanding Do you have any pre-game food rituals? Back What is your favorite dish at David Burke
defensive player at Duke University. He joined in 2001, when I was in Philly with the 76ers, Kitchen? The roast chicken and the porterhouse
the Brooklyn Nets in 2010 after spending our first game of the season was against the for two.
10 years with the Philadelphia 76ers, serving Knicks. I had a hot pastrami at Katz’s Deli
What are you most excited about for your
as the team’s president from 2003 to 2007 before the game. We won, and so I started
team in the 2013-2014 season? I always look
and leading them to five consecutive playoff eating a hot pastrami sandwich before every
forward to every game. We have a great team
appearances. As general manager for the Nets, game, no matter where I was. We won 10
with a lot of depth, and I predict every game
King oversees all aspects of the team’s basketball games in a row! After the first loss, I stopped
will be exciting as we work toward winning the
operations. Having transformed the franchise eating them—and lost a little weight!!
championship!
by overhauling the Brooklyn Nets roster, King
Incidentally, I found myself at Bloomingdale’s
has established the Nets as a title contender as What is the most exciting moment of your
before my first Nets game and had a burger at
they head into their second season in their new career? Getting to the NBA finals in 2001 with
David Burke at Bloomingdale’s. I remember
home at Brooklyn’s Barclays Center. the 76ers. With the Nets, it was trading for All-
it was so good, I even got some grease on my
Star point guard Deron Williams.
What are some of your favorite food memories shirt! We won that game. So maybe I need to
growing up? My mom’s fried chicken and go back before opening night, when we play You were a great defender at Duke. Who
liver and onions. My mom was originally from Miami, and have another burger! would you call out as a great defender in the
the South, so I had a lot of Southern cooking NBA these days? Kevin Garnett and Andrei
Do you see any similarities between basketball
growing up, which continued when I went to Kirilenko.
and the restaurant business? It takes more than
Duke. At training camp I would live on fried
one person to put a great meal together. It’s the Who would you say was your toughest player
chicken, collard greens, and a lot of stuff like
chef ’s job to manage his team in the kitchen, to defend from UNC? Since Michael Jordan left
that.
and if they are all on the same page, the dish before I got there, I would have to say Kenny
Do you enjoy cooking? I love to grill. My will come out right. It’s a team mentality— Smith.
butterflied whole chicken is always requested from the front of the house and the waitstaff
If you could share dinner with anybody in
at barbeques! to the kitchen. Everyone has to work together
basketball history, who would it be? Dr.
so that the guest leaves satisfied. It’s the same in
When you are on the road, are there certain [James] Naismith, who invented basketball.
basketball: The team might play a great game,
cities you look forward to eating in? I used But I would also love to share a meal with
but if you have an overall horrible experience,
to look forward to coming to New York, but Muhammad Ali, not only because of what
you might not come back! From the ticket
now I live here! I love going to New Orleans to he achieved in the ring but also because of
takers to the coach and his players, everyone
visit Emeril Lagasse’s restaurants, and I’m a fan everything he stood for and went through in
has to work together to create a memorable
of Gibsons Steakhouse in Chicago. In Philly, the name of his beliefs.
experience.
it’s the Palm, the original Buddakan, and the
original Morimoto.
2013 • davidburke 23DOUBLECROSSVODKA.COM DOUBLECROSSVODKA LIVE ADVENTUROUSLY. DRINK RESPONSIBLY.
Real Housewives of New York’s
Jill Zarin burkesearch Find the 34 food-related words
in the puzzle below.
on Food, Family, and Chef Burke
H A S H U F R I E S O U P
O P N C H E F S T E R I R
B P A G Y O G U R T H C E
A Y C T R U F F L E G H T
C P K A U Y S A L A D I Z
O A T M E A L P I C K L E
N N A E B R I O C H E I L
Do you enjoy cooking? I love to cook, especially
with my professional friends like Chef David
C I S L E Y D P B W A G A
Burke to give me pointers. I especially enjoy A N I T N E E O I S R M G
Italian and Asian cuisine.
Do you frequent farmers’ markets? My
K I A L G N R V G Z T A V
girlfriend Amy Pink has her own organic farm, E W G O U R M E T A Z E P
and she turned me on to the North Fork for
the most delicious homegrown fruits and Y C O B B T U R K E Y A R
vegetables on Long Island. When it’s apple
season, apple picking and the pumpkin patch
are on the agenda with the grandchildren! I
would love for Chef Burke to teach me how to
make the perfect apple pie for my dad.
What are five staples in your kitchen right
now? Diet Coke, butter, eggs, orange juice,
and grapes.
burke in the box
at McCarran International Airport
Was food a big part of your upbringing? My
mom isn’t a gourmet cook but she always
made us delicious meals. I loved her sliced
I accidentally popped the cap off my front tooth Since The Real Housewives of New York,
sirloin steak, and she cooked a lot of chicken
biting down on the shell of an Angry Lobster. you’ve been very busy with new ventures.
dishes. We had a housekeeper from the South
However, we were having such a great time What’s next on the horizon? I was born with
named Ethel who always made us fried chicken
that even though I was toothless, we stayed for an entrepreneurial spirit, much like David
and fried rice. I can literally see and smell her
the rest of the meal! I do love David Burke’s Burke was. I never know who I will meet or
cooking when I talk about her, just to show you
cooking style because it always surprises me. what ideas will come to me, but I will say that
how powerful food memories can be!
Nothing is expected. I only commit to things that I love. You can
What do you think of Chef Burke, not just in the only regret the things you don’t do, not those
Would you recommend David Burke’s at
kitchen but also as an innovator, businessman, things you do.
Bloomingdales as an option for in-home
and friend? His smile is contagious, his
entertaining? Absolutely! Since they deliver, it’s If you could take anyone to lunch at David
generosity is bountiful, and he lives his life
my go-to meal when I have a business meeting Burke Townhouse, who would it be and why?
paying it forward. I adore David Burke, and he
in our apartment. I love the boxed salads, the The people who matter the most: my husband,
makes everything he cooks look so easy!
dumpling soup, and, of course, the fabulous Bobby; my daughter, Ally; my parents; and my
Any memorable meals at his restaurants? popovers! The Cobb is my favorite salad and sister. At the end of the day, it’s my family who’s
I was eating at Townhouse with friends when the burgers are big and juicy. always there for me.
2013 • davidburke 25seasonal cocktails
A TWIST OF SPIRIT
David Burke mixologists have crafted cocktails with a twist using classic spirits
and elevated by unique ingredients and a sense of fun.
Old Thomas Collins Tequila CARIBBEAN
Mockingbird
The Thomas Collins is an old-school, classic cocktail, STEEPLECHASE
and the gin is Spring44 Old Tom.
This cocktail’s name plays on the book This drink is essentially a rum mint julep. Because
To Kill a Mockingbird by Harper Lee. of the run, we call it “Caribbean” (where a majority
2 oz Spring44 Old Tom Gin of the world’s rum originates) and steeplechase
(a lesser-known type of horse race, in homage to
1 oz fresh-squeezed lime juice 2 oz tequila the Kentucky Derby, where juleps are traditionally
1 tbsp super fine sugar 1 oz Belle de Brillet Pear Liqueur consumed).
0.5 oz basil simple syrup
1 bunch mint
Combine ingredients in highball glass with ice 0.75 oz grapefruit juice
and top with soda. Garnish with a lemon peel. 0.5 oz simple syrup
Bittermens Elemakule Tiki Bitters
Combine ingredients in a mixing glass with ice.
Shake and strain into a martini glass and add 2 oz Mount Gay Black Barrel Rum
0.5 ounce of Aperol, which will sink to
the bottom of the glass. The Aperol should
be poured very slowly and carefully to layer Crush ice, which is essential because this drink
the drink. Garnish with a large fresh basil leaf is mostly alcohol, and the mint and crushed ice
on top. waters down the drink more quickly—essential
for a julep.
In a rocks glass, lightly muddle mint with the
simple syrup and 3 dashes of the bitters. Fill
rocks glass with crushed ice and add rum. Top
off with crushed ice.
26 2013 • davidburkeseasonal cocktails
Everyone loves a classic cocktail. saddle up
to the bars at David Burke restaurants and you
can enjoy an old-school drink—and then ask for
“something like this, but different.”
Et tu, brutus Rabbit Hunter The Bob
This cocktail is named after one of the most This cocktail is a favorite at David Burke Kitchen, This is a seasonal drink using frozen apple cubes as
famous double-crosses of all time: when Brutus where the logo is a rabbit. ice. As you drink it, the idea is that you “bob” for
backstabbed Julius Caesar. the apples, which have been soaked and frozen in
Van Gogh Dutch Caramel Vodka.
Fresh mint
Blueberries
1/4 oz lime juice Apple cubes
2 oz Double Cross Vodka
2 oz Spring44 Bourbon Van Gogh Dutch Caramel Vodka
0.75 oz agave nectar
1/4 oz ginger beer 1.5 oz Breckenridge Bourbon
1 oz pomegranate juice
1 oz apple cider
Lightly muddle the fresh mint and lime juice 0.5 oz Stirrings Apple
Muddle 6 to 8 blueberries in a mixing glass in a rocks glass. Think julep muddling: the
and add vodka, agave nectar, and pomegranate goal is to release flavor, not shred the mint.
juice. Shake well and pour into a martini glass. Add bourbon and ice to glass. Tumble between
Cut apple cubes between 1/2 and 3/4 inches
Garnish with three blueberries on a skewer. rocks glass and mixing glass 2 to 3 times. Top
per side. Some of the apple can retain skins and
off with ice and add ginger beer to fill. There
the cubes do not need to be perfectly square.
should not be a lot of ginger beer — the drink
Soak in vodka and put in freezer.
is intended to be heavy on bourbon, and the
ginger beer is to act as a sweetener and add Add bourbon, cider, and Stirrings Apple in a
carbonation. highball glass. Fill with apple ice and top with
cider. There shouldn’t be more than 10 to
12 apple cubes per drink.
2013 • davidburke 27CHÂTEAU
PEYRABON Cru Bourgeois
is
Our wine
ur wine
y
s i o n o f t h e complexit
the expres
oir.
of our terr
he expression
ichelet
Xavier M
er
Winemak
the complexity
Château Peyrabon 2010
Wine Spectator (march 2013) - 91/100
“Rock solid, with a gutsy frame
of roasted apple wood and a full-
our terroir.
bodied core of plum, boysenberry and
black currant fruit. Dense and chewy,
displaying spice-studded grip on the
finish that courses along vivaciously.
Drink now through 2020. 15,627 cases
made.”
JM
www.peyrabon.com
contact@chateau-peyrabon.com
CAMPAIGN FINANCED WITH THE SUPPORT OF THE EUROPEAN UNION
2013 • davidburkewine
Château Peyrabon Where good grapes come first
An example of easier said than done, Château Peyrabon wines begin with a simple philosophy: good
wines cannot be achieved without harvesting good grapes. And since 1998, Patrick Bernard has
invested more than 2 million euros in the property for that expressed purpose.
Technical Director Xavier Michelet and Owner Patrick Bernard
Nestled on the left bank of the Gironde, just In 1998, the vineyard was purchased by Patrick
north of Bordeaux, Château Peyrabon is derived Bernard, the general manager of Millesima, Wine: Château Peyrabon AOC Haut-Médoc,
from 50 hectares located in the Haut-Médoc Europe’s leading mail order wine company. He 2010 Cru Bourgeois
appellation and eight hectares in the Pauillac immediately began to modernize the property.
Soil: Gravel, chalk, clay
appellation. As in most of the local vineyards, In the vineyards, that has included drainage
cabernet sauvignon is the dominant grape. The of almost all the plots, land preservation Surface area: 49 hectares
estate produces three award-winning wines: techniques, and the renewal of 15 hectares of Planting density: 6,500–8,500 vines per
Château Peyrabon AOC Haut-Médoc, Cru vines. In the winery, thermoregulated tanks hectare
Bourgeois; Château La Fleur Peyrabon AOC have been installed and the barrel cellar is now Grape variety: 60% cabernet sauvignon,
Pauillac, Cru Bourgeois; and Château Pierbone temperature controlled. 35% merlot, 3% cabernet franc, 2% petit
verdot
AOC Haut-Médoc.
Château Peyrabon has garnered recent attention
Age of the vines: 21 years
Over the course of history, the greatest for its 2010 Grand Vin, a dark purple, dense,
vineyards have proved time and again how they and chewy wine that exhibits plenty of ripe Aging: Traditional maturation in barrel
during 14 months (30% new barrels each
can produce tremendous wine whatever the cabernet–merlot fruit. It has been touted as an year)
conditions. In the case of Château Peyrabon, excellent choice to drink now through 2020.
Harvesting: Handpicked and mechanical
the estate dates back to 1766. It has changed
Available at www.millesima-usa.com, $22
hands 20 times, its vineyard destroyed by Tasting notes: A well-defined bouquet
frost in 1956 and subsequently rebuilt. The Importer: Monsieur Touton Selection Ltd., of ripe fruit, plum, blackcurrant, and
raspberry. The palate is medium-bodied with
oenologist of the property is Eric Boissenot— 212.255.0674 crisp tannins and a fresh, swarthy finish.
who, incidentally, is the oenologist advisor for
all the Premiers Crus Classés of Bordeaux.
2013 • davidburke 29travel
SOUTH OF THE BORDER
David Burke’s recent trip to Oaxaca, Mexico, provided a great
opportunity to taste its indigenous flavors, from street fare—including
grasshoppers—to handcrafted local spirits like mezcal.
HOME AWAY FROM HOME IN THE MARKET FOR . . . LOCAL HIGHLIGHTS
Los Pilares Hotel Mercado Central de Abastos Iglesia de Santo Domingo
Curtidurías 721 Twenty blocks southwest of the Zocalo Plaza Santa Domingo
Col. Centro, 68080 Oaxaca (main city plaza) Macedonio Alcalá at Adolfo Gurrión
lospilares-oaxaca.com Oaxaca City Centro Historico
Owned by one of the oldest families in Oaxaca’s oldest and largest market is open Founded by the Dominican Order, this church
Oaxaca, Los Pilares Hotel is housed in a daily. Hundreds of stalls cover everything has a 17th-century facade framed by two
lovingly restored, colonial-style building in from fresh herbs and spices to vegetables, domed bell towers and a Mexican baroque-
the secluded Barrio de Jalatlaco, just a few mole, cheeses, handcrafted art, and more. style interior lavishly adorned with white and
minutes’ walk to the historic city center. real gold leaf.
ULTIMATE QUICK HUNGER FIX Museo de Arte Contemporaneo (MACO)
SAVOR THIS MEMORABLE MEAL Tlayudas, an open-faced tortilla with many Macedonio Alcalá 202
Casa Oaxaca El Restaurante toppings, or chapulines, grasshoppers toasted Centro Historico
Constitución 104-4 with chiles. Typical Oaxacan street fare! museomaco.com
Centro, 68080 MACO is a small contemporary art museum
casaoaxacaelrestaurante.com with permanent exhibits of well-known
INSIDER SPOT Oaxacan artists, including graffiti and street
Chef and owner Alejandro Ruiz is one of the
most recognized chefs in Mexico, renowned Los Danzantes Restaurant art, as well as a rotating collection of modern
for his expertise in Oaxacan regional cuisine. Macedonio Alcalá 403 exhibits.
Here, he applies a modern approach to Interior 4
ancient Oaxacan flavors. Col. Centro
losdanzantes.com
Located in the Old City in a neo-colonial
building, Los Danzantes is a reference
of cuisine that uses traditional Oaxacan
ingredients in new combinations and
presentations.
30 2013 • davidburkeFESTIVE OCCASION
El Saber del Sabor
elsaberdelsaborfestivaloaxaca.com
Started in 2009, this festival gathers the best chefs
of Mexico to celebrate Oaxaca’s gastronomy.
A weeklong event, this culinary extravaganza
occurs each year in September.
TRIP HIGHLIGHT
The Palenques of Mezcal
The palenques are open-air, farm-based
distilleries where artisanal mezcal is made.
From the pit ovens where agave plants are
roasted to the horse-drawn stone tahonas
and the distillation area, you will experience
firsthand the magic of creating mezcal.
Mezcal—which means “oven-cooked
agave”—is a distilled alcoholic beverage
made from the agave plant. There are 200
species of agave in the world, and 25 of
them are in Oaxaca. Mezcal merges the
unique botanical profiles of each species with
the terroir of the villages to create highly
distinctive and complex flavor profiles. This
sacred ancestral tradition involves handing
down closely guarded family recipes and
methods shared only with a chosen son (or,
occasionally, a daughter). Learn more at
facebook.com/MezcalFromOaxaca.
2013 • davidburke 31You can also read
