Who: Award-winning chef David Burke, whose portfolio currently features eight restaurants, including New York City’s David Burke Townhouse, New York City’s Fishtail by David Burke, and New York City’s David Burke at Bloomingdale’s. Burke recently returned to his roots by purchasing Fromagerie in Rumson, New Jersey—the restaurant where he got his start in the industry by washing dishes as a high school teenager.
Where: Crystal Springs Resort in Sussex County, New Jersey, for the fourth- annual New Jersey Wine & Food Festival, a weekend-long celebration of wine and food showcasing the cuisine of more than 25 local chefs as well as wine from dozens of wineries.
Burke’s “Aha!” wine moment: “I was very young and working in France, and I took the train to eat at Maison Troisgros in Roanne, France. I remember having oysters and pickled vegetables with Sancerre and then pigeon with cabbage and bacon [paired with] an Échezeaux, and that really set off a spark inside me.”
Perfect pairing: Burke serves up shots of yellow gazpacho with shrimp ceviche and avocado foam at David Burke Fromagerie, paired with his private label House of Burke Sauvignon Blanc, made exclusively for his restaurants by Channing Daughters Winery on Long Island.
Upcoming plans include: Opening two more restaurants. “I guarantee you they are going to be in New York,” he says. “I need to be hands-on and I don’t want to fly cross-country to put out a kitchen fire.”