David Burke F08

davidburkemagazine

DaviD Burke’s aces in Las vegas

sketching the PersonaLity of a Dining room

tracing cows in equaL ProPortions

monumentaL!the wine tower at foxwooDs

2008

2 0 0 8

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2008 • davidburke 3

what an amazing year 2008 has been. as i write this, the finishing touches are being implemented at fishtail, my new seafood restaurant located a stone’s throw from David Burke townhouse. it has truly been a labor of love as, from architectural design to menu completion, i’ve personally been involved in every phase and aspect of construction. now i am thrilled to present new york diners with yet another unique dining option.

Downstairs, the raw bar will stay open until 1:00 a.m., and i predict it will become a neighborhood staple in no time. upstairs, guests can choose between buying whole fish by the pound; perusing our “fishtails only” section, which will cover everything from monkfish to lobster; or opting for a “fussy” fish interpretation of classics for a more decorated plate. you’ll spy andy warhols on the wall, fantastic glass aquariums suspended from the ceiling, and all the other details that you’ve come to expect from my restaurants.

i’m also proud to announce some exciting new partnerships, including the formation of a catering company with aramark that will serve the tristate area. in addition, we are currently scouting out the Philadelphia area to find a space for a new restaurant. we’re looking forward to having a location in the home city of the new world champ Phillies.

with so much going on, it’s easy to lose sight of what’s really important. with every new venture, the David Burke family expands, and amazingly enough, some of its most recent additions have been friends and coworkers in the industry whom i have known the longest. if good food brings people together, i’m thrilled to know my restaurants do the same on so many levels!

dear friends

5

LUCKY STREAK

chef todd stein lands on

the winning combo: David

Burke and vegas.

6

A LOCAL ACE

gm marisa scarpulla grew

up in vegas and feels right

at home at David Burke.

9

LEANING TOWARD WINE

a tower takes center stage

in the room of David Burke

Prime at foxwoods.

13

BLUEPRINTS OF A CHEF

from the kitchen to the

dining room, David Burke

inspires design.

14

PASTURE TO PLATE

traceability and

portion control as

prime ingredients.

15

GAME TIME

Beer and chips à la

David Burke.

17

POLE POSITION

on the fast track to

making world-class

wines.

20

CHEF’S NOTEBOOK

how David Burke’s

thanksgiving turkey

came out clean,

and more!

contents

2008 • davidburke


DaviD Burke Prime: Design of a chefsandy 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 Prime.

It’s a very contemporary-style steakhouse that has the flavor of South

American gaucho infused with Chef Burke’s whimsy. It’s roughly 13,000

square feet, complete with a bar/lounge, a main dining area, and a private

banquet room for up to 100 people.

what factors into the inspiration behind the design and detail

of any space?

I basically get a square box to work with. I start with “programming,” or

the basic requirements of the space: what is its function, and what do you

need to accommodate within it? In this case, I asked Chef Burke how

many people he anticipated to determine the size of his kitchen, bar area,

dining room, and so forth. From there, the flow of how each area’s function

interacts with the others dictates traffic patterns.

how do you incorporate the client’s personality into the physical

facade of a building?

It’s different for everyone, but basically I take a characteristic of their

personality and reflect it into the design. For example, with a bubbly

personality, I focus on happy colors. Since Chef Burke is very whimsical,

I tried to incorporate elements that had a lot of curves and spaces within

a space so that every corner you turn presents something different or

unexpected. David Burke’s cuisine is like that—full of surprises.

are you personally inspired by chef Burke’s cuisine while

designing?

Constantly! I love his food and his art of presentation. From the uniqueness

of his Burke in the Box packaging and the patterns and colors he uses to the

way he plates the food and presents his lollipops—it all gave me form and

ideas for design. An example of using curvy spaces is the wavy ceiling in the

dining room.

what is specific to chef Burke’s signature style in Burke Prime?

We took his salt blocks and incorporated them into a column surround that is backlit so they glow. The salt blocks are also used in the aging room in the kitchen. There is a centerpiece of glass rods, created by Michael Ayoub, who has contributed glass sculptures in some of David Burke’s other restaurants. And then to complement that style and play off the gaucho feel, I designed glass drops over the bar that are a loose interpretation of boleadoras, the equivalent of a cowboy lasso. All the furniture was custom designed.

what is unexpected?

We implemented a new style of seating in the dining room: a combination of sofas with dining seating. And then there’s the 35-foot wine tower that houses 7,000 bottles of wine.

thirty-five feet? how does that work within the Burke Prime space?

It actually spans two levels of the casino since the ceilings are only 14 feet high. It crashes through the casino floor all the way up to the ceiling. It was part of a master concept we developed for Foxwoods. The tower is a metal enclosure that blends seamlessly with the steakhouse, done in warm earth tones and copper and lots of fiery red, which is what Chef Burke likes.

how do you think the aesthetics of Burke Prime enhance the

dining experience?

More than ever, people go out regardless of a special occasion; they just want to try something new, and Chef Burke’s cuisine is nothing short of an experience in its own right. I didn’t want to take away from that but tried to make the restaurant itself an experience as well. The key element is that the space itself is broken up into little areas so that you can constantly experience something different as you walk around. It could be as simple as a change in the seating arrangements or color scheme—all white chairs then brown leather. That way, just as you get a choice from a menu, every time you go to Burke Prime you’ll leave with a different impression from your visit.

2008 • davidburke6 2008 • davidburke

it’s hard to miss: a tower of burnished copper that rises out of the ground to greet guests as they approach David Burke Prime from the mezzanine level of the hotel.

es, it’s a huge attention getter,” admits General Manager Curtis Johnson; but it’s only one of several attractive elements about the

dining experience here, with menu selection topping the list. Now this monolithic metal octagonal cylinder, encased in glass, laced with

ladders, and boasting a selection of 7,000 bottles, brings to the table a wine experience like no other.

While the collection touches on every wine region, as an American steakhouse, David Burke Prime highlights cult American cabernets and meritages. “Chef Burke was very instrumental in setting up this wine list,” explains Johnson, “and while it is comprehensive, we focus on wines that complement the meals, and that means a lot of great California reds.”

Curtis Johnson knows a thing or two about steakhouses, with a career in restaurant operations that includes a ten-year span at the iconic steakhouse company Chart House. New to the David Burke family, he’s excited about the promise D.B. Prime is already showing.

“The restaurant is really beautiful—not just the wine tower, but the aesthetics inside, from the glass details to the salt bricks. The entire space is a conversation piece from start to finish.” But the wine tower is the show stopper. “It’s definitely the focal point of the place,” adds Johnson. “People are always asking to see inside.”

Humidity controlled with a temperature set between 58 and 60 degrees, the atmosphere is cool but pleasant. No wonder there are plans to offer seating up to four inside the tower for the ultimate dining experience. Until then, enjoy the view from the outside, with a bottle plucked from its gleaming shelving.

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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 was very important for us at David Burke Las Vegas to understand

not only who our customers are but also make sure the menu registered

with them,” he explains. the result is a delicate balance of David Burke

signature dishes and more traditional combinations, catering to the

discerning palate of the Las vegas diner.

with chef todd stein in the kitchen and general manager marisa scarpulla

at the dining-room helm, chef Burke gets a little downtime during his visits

to have some fun too. “I like to go to shows—I’ve seen Jersey Boys there a

couple of times! I’m not much of a nightclub guy, but I enjoy dining out

and doing my fair share of shopping as well.”

some of his favorite places to dine include Bartolotta at the wynn, michael

mina and yellowtail at the Bellagio, and Bouchon at the venetian.

what happens in

2008 • davidburke10

or a while, Las Vegas was focusing on a very different clientele: families. Room rates were inexpensive and hotels like Circus Circus and Excalibur

were the big draw,” explains Scarpulla. “But then in 1982, Wolfgang Puck recognized an opportunity in Sin City that many other chefs didn’t,

prompting him to open up Spago in The Forum Shops at Caesars.” As hotels shifted their focus to customers who would spend money, morphing into luxury destinations, there became an understanding that the restaurants inside them could actually make money instead of simply providing food. “Las Vegas used to be about gaming; now it’s equally about gaming and dining.”

Today, as the entertainment capital of the world, Las Vegas lures not only world-class entertainers into their venues but also top chefs into their kitchens. And while the all-you-can-eat mentality has given way to fine dining, the experience of eating in these restaurants is still a treatment in Vegas excess: terrific food, an over-the-top presentation, and amazing service, all in a fabulous atmosphere.

“When people come to Vegas, they expect a total experience—they want the

whole package,” admits Scarpulla, “and everyone has to compete that way.

Hotels and restaurants have been successful in creating a theme and following it

all the way through.” She points out that most chefs take a look at what they

have done before in their other locations and then take that to a new level

in Las Vegas. “For example, dining at David Burke in New York is a completely

different experience. There, the space is smaller and cozy like a townhouse, while

here it’s at least twice the size, big and open. The glass sculpture and rows of tiny

metal Humpty Dumptys that line the bar are dwarfed here by the glass waterfall

in the center of the room and the life-size statue that sits on a swing in the front.”

It’s all part of the showmanship of having a restaurant in Vegas: “We have

people taking photos with that Humpty all day long!”

But in the end, David Burke Las Vegas comes down to the food and the

dining experience. “Chef Burke’s whimsical presentations really wow people

over,” she explains, adding “and Chef Stein puts just the right spin on signature

dishes. We have a lot of guests who originally came in because they love dining

at Chef Burke’s other restaurants, and then they tell us they hit the jackpot here

because of the food, the experience, and the fun.” Viva Las Vegas!

marisa scarpulla knows Las vegas. she was born and raised there. she witnessed the culinary landscape of the

city change as dramatically as the skyline on the strip. she watched as chefs opened restaurants in stylish four-

star-plus hotels, replacing iconic buffets in landmark hotels.

MOUNT CHARLESTON is 35 miles from Las vegas and about 20 to 30 degrees cooler, with an elevation of almost 12,000 feet at its peak—perfect for picnicking, hiking, and horseback riding in the summer and skiing in the winter. Plus, it’s right next to RED ROCK CANYON, arguably one of the prettiest spots in all of

insider’s guide to Las vegas

nevada! you can pet and feed the wild burros that roam free around there. and while you’re in the area, check out BONNIE SPRINGS, a replica of an 1880s mining town complete with a cowboy show.

on the opposite side, outside of town about 30 miles, sits LAKE MEAD, the largest man-made lake and reservoir in the world—great

for boating, fishing, water skiing, and swimming, and dinner cruises in the evening.

in the mood for a little Las vegas nostalgia? history buffs take note! head to the BONEYARD: a three-acre site that houses some of Las vegas’s most famous, now-defunct signs—like the mint and the silver slipper, even the big cowboy that used to wave down on freemont street —dating from the 1940s on. an official museum is in the works. you can view the signs by appointment only. go to www.neonmuseum.org.

Lastly, take a trip to LAKE LAS VEGAS, located in henderson, again about 20 minutes from town. it’s another man-made lake on the way to Lake mead, this time nestled between some luxury resorts like the ritz-carlton and the Loews. you can stroll through a little shopping and dining area and feel as if you’re in your own world outside of Las vegas. great for brunch, wine walks, fairs, boat cruises, and even gondola rides—it’s amazing!

a true Las vegas native, outside of business hours marisa scarpulla steers clear of the strip and heads for the hills—literally. here are a few of her favorite recommendations to get a glimpse of the other side of Las vegas.

a Local ace

2008 • davidburke


“go west, young chef” is what todd stein was told years ago. he recently heeded that advice, but not before

cutting his chops in some great restaurants across the midwest: gordon and mk in chicago, Piccolo mondo, sans

souci, and vivo in cleveland. finally landing in Las vegas, the culture shock was immediate. walking through a

casino every day to get to work, surrounded by all the bells and whistles, was daunting at first, but he was quickly

embraced by the staff at David Burke Las vegas and soon felt right at home.

“The great thing about the

restaurant business is that since

it’s such a tight-knit community,

knowing one or two people in

a city really opens the doors to

meeting a tremendous amount of

others, which is what happened

to me here in Las Vegas…”

small-world case in point: his

own relationship with chef David

Burke. they met many years ago

in chicago. stein was at gordon’s,

and Burke was there opening Park

ave café. they became friends.

“I was going to culinary school

at the same time and about to

head to Europe for a couple of

weeks with my class,” explains

stein. “David actually hooked

me up with a job in Paris for six

months at the same bakery he

had worked with (Moulin de La

Vierge), which was an amazing

experience.” after that, they

stayed in touch, crossing paths

what we try to do here at David

Burke Las Vegas.”

he gets excited about the food,

describing a summer salad with

peaches, shaved fennel and

proscuitto, and “the most amazing

ricotta ever!” with pride and

gusto, and a Durade flanked with

basil-and-goat-cheese dumplings

and slightly warm peeled heirloom

tomatoes as “simple and looking

very cool on the plate.” his

theory is easy enough: take great

ingredients at their peak and

highlight them simply. But how

do you do that in a city where a

change in seasons is indicated by

only the slightest fluctuation in

temperature?

regardless of weather, they try to

go the route of being seasonal.

“There are many things here

you can eat all year round,

but that’s not the point. In the

winter, when it’s 80 degrees out,

occasionally and discussing

working together. that came to

fruition last september when stein

joined David Burke Las vegas.

his culinary vision has been

described as “sophisticated yet

approachable.” at David Burke Las

vegas, stein puts his own unique

spin on specials while highlighting

Burke’s signature dishes—easy to do

as their styles are so complementary.

he was brought up on a classical

style of cooking; molecular

gastronomy didn’t exist at the

time. “It was all about ingredients

and treating them the way they

should be, making things taste

right using classical French and

Italian techniques. That’s David’s

background as well—and if you take

that and add the childish whim,

you get some really fun stuff. I have

always felt that if you can bring

someone back to their childhood

with a plate of food, then you hit

a home run every time, and that’s

it might be hard to braise lamb

shanks, but people still eat that

way.” Just as local retailers stock sweaters for the fall even though it might seem absurd, chef stein is keenly mindful that not all his diners live in town; many come to him with seasons of where they live on their minds.

although David Burke Las vegas does get its fair share of locals—usually a mix of foodies and chef-type diners—the bulk of their guests comprise David Burke fans, conventioneers, and tourists from the world over. “It’s

crazy, but at the end of the day,

it reminds me of cooking in the

Midwest,” remarks stein. “We

have a portion of adventurous

diners, guests who want to eat

steak, and others who want to

eat simply good food, and if you

can provide for all three groups

in one environment, then you can

do very well—and I think we do

that wonderfully here!”

chef todd stein: cooking on the strip

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in america, culinary historians think that doughnuts are almost as old as the country itself. no matter what you hear about the latest, greatest doughnut—whether from a chain or a local bakery—i guarantee you that it is nothing like one fresh from your own kitchen.

when making doughnuts, place about a half cup of cinnamon-scented sugar in a small pan in the oven. this will fill the house with a wonderful sweet-spicy smell that will let everyone know that you are in the kitchen working your magic. this is an old baker’s trick to lure customers into the shop. it still works.

— chef David Burke

ingreDients:

1 lb ricotta cheese (works best with whole-milk ricotta)

½ cup sugar

6 eggs

1 tsp vanilla extract

1 tsp salt

2½ cups all-purpose flour

4 tsp baking powder

methoD:

1. whisk ricotta, sugar, eggs, vanilla, and salt together in a large mixing bowl.

2. sift together the all-purpose flour and baking powder. fold into the wet mixture. refrigerate overnight.

3. scoop with a ½-oz scooper (or melon baller) into small 1-inch balls. Deep fry at 350 degrees.

2008 • davidburke


TRACEABILITY

“Location, location, location!” Bob Mark of Buckhead Beef explains emphatically when asked what criteria he looks for in first selecting the cattle ranches he works with. “When you open a restaurant, it’s all

about location, and we feel the same way about our animals.” Traceability is paramount when it comes to working with farmers. “After we make

sure the farmer has total traceability, then we move to the ‘where’ factor.” The colder the climate, the more internal fat steers put on. “With this in

mind, we concentrate on cattle from the Midwest, fed on corn, because we also

believe in the old adage ‘what you feed an animal is what they become.’ ”

Mark also has a hands-on approach with the ranchers that makes everyone feel like part of the family. “I visit the ranches about six times a year for two

reasons: one is to make sure standards are being met, and the other is to

maintain relationships—making sure everyone is happy.”

PORTION CONTROL

While the business of farming has evolved, perhaps one of the most important ways the industry has changed is in how technology sets the tone for new businesses practices, especially in the way of portion control. The implementation of portion control has been extremely positive for restaurants and chefs. “It’s old-world butchery meets new-

world technology,” Mark explains. State-of-the-art machines are able to produce same-size, custom-specific cuts, trimming the beef to tolerances within half an ounce. The benefits are overwhelming: portion control makes the kitchen’s job easier and more efficient. For any given cut, all portions are the exact same size, shape, and weight, and there is more precision in cooking time and temperatures. There is no waste, as every ounce of meat is served and the prep staff doesn’t have to do any trimming or boning—it’s all been done by highly skilled cutters that prepare the portion-ready meats. There is great economic efficiency in portion control at the restaurant. With the elimination of waste and the reduction of time, equipment, and labor necessary to prepare portions, the immediate result is a lower cost per serving.

With the business of meat grounded in responsible farming, modern technology, and solid chef relationships, like the one with David Burke, Buckhead keeps in step with a changing industry whose improvements have a direct result on our plates and our palates.

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.

as much as Burke loves being on the farm (he’s been known to chase an ostrich or two!), his focus is in

the kitchen. selecting the right purveyors becomes even more important. Burke has recently entrusted

Buckhead Beef to provide the meats at all of his restaurants, and you could say they really know how take

the bull by the horns.

reflections from the pasture

with portion control cooking time and temperature are always consistent,

which leads to an efficiently run kitchen and a satisfied diner.

2008 • davidburke


as passionate about his snacks as he is about his haute cuisine, when chef David Burke settles in for a day of sports in front of the tv, he doesn’t just run to the corner store to grab a bag of munchies. instead, he makes a trip to the local farmer’s market to pick up fresh produce that he turns into his own homemade veggie chips. whatever is in season, Burke slices, dices, and throws into the fryer, turning almost any vegetable into a basket of snacks. the prep work is simple and the cooking is fast, so you won’t even miss the first quarter.

carrot chestnut Pumpkin sweet Potato ingreDients:

2 large carrots

4 cups vegetable oil

salt to taste

ingreDients:

1 lb chestnuts

1 cup all-purpose flour


salt to taste

ingreDients:

1 miniature pumpkin


salt to taste

ingreDients:

3 large sweet potatoes


salt to taste

methoD:

1. using a vegetable peeler, scrape carrots. continuing with the peeler, cut carrots into ribbons or strands until the core is reached and discard core.

2. heat oil in an electric deep fryer to 300 to 325 degrees.

3. Place carrot chips in basket of fryer, and cook until chips are golden and crisp.

4. using a slotted spoon, remove chips from fryer and drain on paper towels. salt to taste.

methoD:

1. Preheat oven to 400 degrees.

2. cut a cross in each chestnut and place chestnuts on a baking sheet. Bake chestnuts for 10 minutes, or until shells open slightly. remove from oven and allow to cool until they can be handled easily.

3. Peel chestnuts and slice carefully. Do not try to make the slices too thin or the chestnuts will crumble.

4. toss chestnuts in flour.


6. Place chestnuts in basket of fryer, and cook until chips are golden and crisp.


methoD:

1. cut top off pumpkin; remove and discard all seeds. carefully cut pulp from pumpkin and thinly slice.


3. Place pumpkin slices in basket of fryer, and cook until chips are golden and crisp.


methoD:

1. Peel sweet potatoes and thinly slice.


3. Place sweet-potato slices in basket of fryer, and cook until chips are golden and crisp.


game on:

recipes from Cooking With David Burke, alfred a. knopf, new york.

2008 • davidburke

hoPs: the souL of samueL aDams Beersfor centuries, people have casually referred to beer as “liquid bread.” it’s great shorthand, because both require grain, water, and yeast. But the key ingredient in beer that’s missing in bread is hops, and hops is the soul of beer. it’s fair to say that the story of the hop is the key to the history of Jim koch’s samuel adams Boston Lager.

a climbing plant, hops are trellised and reach heights in excess of 20 feet that seem to come to life as they catch the wind and loom over the fields. the flowers of the hop plant contain lupulin, which holds the intense spicy “hoppiness” that we have come to associate with flavorful beer.

in 1984, Jim koch’s father brought the family beer recipes down from his attic and showed Jim his favorite. it called for two rare german hops: hallertau mittelfrueh and tettnang tettnanger, both grown exclusively in Bavaria.

some years after Jim koch began brewing his beer, he learned that the hallertau mittelfrueh and tettnang hops he needed had become extremely rare. the world supply of hallertau hops had dwindled to less than 400 acres. that’s just half the size of new york’s central Park. what Jim koch didn’t know was that by 2008, thanks to the efforts of samuel adams brewers and the popularity of samuel adams Boston Lager, those 400 acres of hallertau hops would grow to more than 4,000 acres.

in 1987 Jim began a tradition that continues to this day. every year at the conclusion of the harvest, Jim and other samuel adams brewers travel to Bavaria to hand select the hops for the coming year. the long days include discussions about the year’s crop; visits to various farms and fields; and full days spent with hop suppliers selecting hops as they arrive from various farms. the business of the day traditionally concludes with a festive, home-cooked meal and raised steins—a well-deserved beer among friends who share a common passion.

chips and beer au natural

New York New York Rumson, NJ Chicago Las Vegas Connecticut New York

135 E62nd Street; NYC 10065t (212) 754-1300,

www.fishtaildb.comwww.davidburke.com

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randy Lewis doesn’t do anything slowly. for over 20 years, randy was a car-racing professional, finishing as high

as 13th position at the indy 500. in his second professional career, randy burst onto the wine scene by producing

some of napa valley’s most sought after wines, Lewis cellars.

200 mPh to 10 months

in the Bottle

“I developed my passion for wine while racing Formula 3 cars in Europe. The local wines and food I tried captivated me, and the lifestyle lured me into the world of wine.”

After returning to the United States, Randy continued to race Indy and Formula 5000 cars. Five Indy 500s later, he moved on to his second passion, winemaking. Naturally, Randy took to winemaking like a Ferrari filled with rocket fuel, enlisting the iconic California winemaker Helen Turley as his mentor and teacher.

“I learned how important hillside vineyards are—that proper drainage and low-vigor rootstock are also key factors in producing the type of grapes we now like to use for our wines at Lewis Cellars.”

Randy’s venture in making wines has been anything but slow. His hard work and hands-on approach has catapulted him into the “gotta have” category among serious California wine collectors and drinkers.

“We try to make our wines the way we like to drink them: big, extracted, fruit-driven wines that are both complex and enjoyable to drink with all types of food. Debbie [Randy’s wife and partner at Lewis Cellars] and I collect wines from northern and southern Rhône, as well as white Burgundies. We try to create wines like those we enjoy drinking.” It’s apparent that the Lewises have achieved their mission, and created world-class wines while doing so. Wine Spectator magazine has anointed them one of Napa’s most collectable wineries.

“Every case and bottle we are able to get our hands on sells out as soon as we can place the wines on the shelf. People are looking for Lewis wines all year around, not just when they release the next vintage,” says Andrew Klugerman, owner of Manhattan’s premier wineshop, K&D Wines. “People hardly ever ask how much when I offer them a Lewis wine that’s not on the list. They are excited enough just to be offered one,” adds Ed Chan, wine director at Quality Meats, one of New York’s finest steak houses.

By Jonathan Sloan


With his larger-than-life personality and enthusiastic presence, Randy is a man that surely portrays his image through his wine. Lewis wines have been described as “big,” “ripe, rich, and multi-dimensional,” “smooth and balanced,” and, of course, “racy.” Randy takes all the reviews in stride. “A handful of people remember who got 13th in the Indy, but everyone knows when you get a 98 from Wine Spectator.”

Lewis Cellars is always buzzing with excitement. The converted two-story home is now replete with filled wine barrels in temperature-controlled rooms, and winery assistants moving pumps and tanks around. There’s never nothing to do at the winery; people are always cleaning something,

racking something, or tasting something. With 18 vintages of Lewis Cellars under his belt, Randy can proudly look back on his legacy, and can only guess how many thousands of people have smiled with satisfaction after drinking a glass of Lewis Cellars wines. When asked to reflect on that fact, Randy thinks hard for a moment and looks at Debbie; his infectious laugh lingers, then his big, bright smile shows how much he realizes he’s truly blessed to be able to make a living by selling the wine he produces.

“It’s not always about the money you make; it’s more often about the friends you meet along the journey in the wine business that make it all worthwhile,” Randy explains, then he raised his glass toward us.

ripe, rich, and multi-dimensional

2008 • davidburke

new name, same PLace: effective January 1, 2009, David Burke & Donatella will change its name to David Burke townhouse.

20

Lotto Luck1.5 oz vanilla vodka

1.5 oz coole swan Liqueur

1 tsp. powdered malted chocolate

.5 oz godiva milk chocolate Liqueur

mix all ingredients in martini shaker, shake well, serve straight up in chilled martini glass, and garnish with a malted chocolate ball.

winter’s BountycaBBage: what’s better than a hearty soup on a frosty winter day?

cabbage makes great soup. i used to throw it in a “potage garbure”: a

soup from the southwest of france made with white beans and bacon

and the occasional duck

leg. thick and very

satisfying!

ParsniPs:

Parsnips are very

versatile—slice

them thinly and

fry them up into

chips, dice them

like croutons, or puree

them to perfection. they

have a great fresh minty edge

to them.

cleaning up your thanksgiving act…when i worked in norway

years ago, i caught

a salmon that was

just too big to poach,

so i steamed it in a

dishwasher and it came

out perfectly moist. this

year i experimented

with a turkey, and it

was delicious! all i did

afterward was brown it

under the broiler for a

few minutes. no mess, no

smell, just great-tasting

turkey. i even steamed the stuffing and bags of spinach that way. for

details on cooking times and tips, check out the article that ran in the

New York Post online.

rattle those pots and pans… on a recent business trip to Paris, i stopped at a few legendary

kitchenware havens, including e. Dehillerin, to pick out serving pieces for fishtail. while stateside, i will debut my own

line of pots and pans on qvc in January. stay tuned for more details.

william shear photography

coole swan is created from the highest-quality natural ingredients:

fresh double cream from ireland’s richest dairylands; the softest, most

rounded single malt irish whiskey; real melted chocolate; rich, dark,

bittersweet cocoa from the côte d’ivoire; and delicate

infusions of the finest madagascan bourbon vanilla.

the initial impact of cold, fresh, creamy chocolate

gently melts in the mouth to reveal a luscious, smooth,

bittersweet balance of the rich, dark cocoa and the

delicate vanilla, while a clean finish enables the warmth

of the whiskey to linger.

it’s been a busy year, and vegas

would be fun, but i think i’ll start

off the evening in the city and

eventually head over to rumson

and celebrate with good friends

and family. there’s a special

double magnum of cristal sitting

in my kitchen reserved just for the

occasion!

uncorking 2009

Columbia Winery was founded in 1962 by ten friends united in the belief that classic European vines could survive the harsh Washington winters and that fine wine could be made in Washington State.

Columbia Winery produces award winning Riesling, Merlot, Cabernet Sauvignon and Chardonnay, as well as exceptional Gewurztraminer and Pinot Gris. We also offer highly-acclaimed vineyard designated wines from long-established vineyards including Otis, Wyckoff and the renowned Red Willow Vineyard.

“Masterful winesfrom

Washington State”

Taste the Washington difference.

2008 Distributed by W.J. Deutsch & Sons, Ltd. Harrison NY 10604 wjdeutsch.com www.columbiawinery.com

CW AD David Burke.indd 1 11/11/08 11:24:54 AM

2008 • davidburke

HAUTEmixoLogy HAUTEtaste

HAUTEnoteworthy

david burke locations

Bloomingdale’s new york

foxwoods resort & casino connecticut

mccarran airport, terminal D Las vegas

burkeinthebox.com

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

the venetian 3355 Las vegas Blvd s. Las vegas, nv 89109

tel 702.414.7111

davidburkelasvegas.net

foxwoods resort & casino route 2 mashantucket, ct 06338

tel 860.312.8753

davidburke.com

135 e 62nd street new york, ny 10065

tel 212.754.1300

fishtaildb.com

22

WOODFORD’S HOT CARAMEL-APPLE TODDY

1 gallon fresh apple cider

1 ½ cups woodford reserve

8 oz caramel sauce

6 cinnamon sticks

6 whole cloves

Directions:

combine ingredients in a crock pot

and mix thoroughly. heat on high

just until toddy is hot, then reduce

temperature to low. serve in a mug,

and garnish with a cinnamon stick or

apple wedge. enjoy!

TWELVE

Developed by world-class chefs,

twelve is a sophisticated culinary-

inspired, nonalcoholic beverage that

is a sparkling alternative to water

or iced tea. created with a base of

organic white, green, and black teas,

and a select mix of herbs, spices,

and citrus essence, twelve is not only

healthy and tasty on its own but also

a great complement with food. twelve

is available at select restaurants,

specialty food stores, and coming

soon to www.madetotaste.com.

CAROLINA COUNTRY HAM

Phillips Brothers in asheboro, north carolina, has been curing country hams since 1947. they still cure their hams the slow, old-fashioned way: hand

rubbing each fresh ham with a special curing mixture, placing them in a refrigerated curing room in oak bins for 45 days, and finally hanging them in the drying and aging room for 35 days or more, where they achieve their old-time southern flavor. we like it best on a morning biscuit, especially with red-eye gravy—ham-fat drippings mixed with black coffee—but it is also delectable on its own. visit www.phillipsbrotherscountryhams.com.

MADE TO TASTE.COM

madetotaste.com is an online shopping destination that offers

a curated selection of chef-created and chef-related products.

imagine shopping in a chef’s pantry for food products, kitchen

tools and accessories, and cookbooks! madetotaste.com also

features chef demonstration videos, recipes, and wine and

cocktail pairings.

Publisher Michael GoldMan

editor-in-chief PaMela Jouan

design director Jana Potashnik BaiRdesign, inc.

Managing editor chRistian kaPPneR

assistant editor stePhane henRion

senior copy editor kelly suzan waGGoneR

contributing writers PaMela Jouan Jonathan sloan

Photo director chaRles haRRis

Photography shannon o’haRa – doughnuts williaM sheaR – dishwasher turkey

advertising inquiries 718.858.1187

hautelife Press a division of c-Bon Media, llc. 321 dean street suite 1 Brooklyn, ny 11217

www.hautelifepress.com [email protected]

subscription inquiries 718.858.1187 [email protected] or visit www.hautelifepress.com

hautelife Press makes every effort to ensure that the information it publishes is correct but cannot be held responsible for any errors or omissions.

Printed and bound in the u.s.a.

© 2008 all rights reserved. Reproduction without permission is strictly prohibited.

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.

19fall 2007 • davidburke

At FIJI Water our mission has always been to bring you the finest, best-tasting water

on earth. To ensure this for years to come, we’re going “carbon negative.” Which means

reducing CO2 emissions across all of our products. Changing 50% of our bottling

facility’s energy to renewable sources by 2010. And partnering with Conservation

International to help save the largest rainforest in Fiji. Making FIJI Water the first

carbon-negative product in our industry. And perhaps the most positive for the world.

© 2008 FIJI Water Company LLC. All rights reserved. fijigreen.com

Carbon negative.Globally positive.

FW8814_HauteLifeAd_CarNeg_f.qxd 4/10/08 11:07 AM Page 1

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Run Date 09.15.08

Ad Size Full PG

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This fall, we’re showcasing the best new trends from today’s

most exciting designers.

Mitchell Gold + Bob WilliamsBarbara BarryDonna KaranCalvin Klein

Ralph LaurenNatori

Michael AramWilliam YeowardMonique Lhuillier

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David Burke F08

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