We are partnering with celebrity Chef David Burke for a very special Jean Edwards Cellars Wine dinner:
Date: 8/21/19
Time: 7:00 pm
Location: David Burke Tavern (135 E. 62nd Street, New York).
Cost: $95 pp (+ tax and gratuity)
Chef Burke owns several restaurants, has written numerous cookbooks and is frequently on TV (including Iron Chef, Bravo’s Top Chef Masters, the Today Show and more). UPDATE - menu and wine pairings have now been posted!
Limited seating - please contact the restaurant directly to reserve your seats.
Karen - I really want to go to this with my wife, especially because I have missed the last few and we would like to meet you, but schedule is tight. If there is space left as we get closer, and we can make it, we will jump on it.
Karen - Look forward to experiencing the “Pastrami Salmon Layer Cake”, it will certainly be a first for me! Look forward to a great event and pulling for a big turnout for you.
Pastrami Salmon is one of David Burke’s signature dishes but we have never had it in “layer cake” form - he is such a creative chef I am sure the pairings will be very interesting.
Ok. My wife and I are in. Reservations just paid for and confirmed. You’re going to have to convince me about pairing the Mabec with striped bass. If it’s like Cahors, sounds interesting. If it’s like South American . . . not so much. AND that from a New World wine lover. BUT I can’t wait to try your wines.
Awesome!!! Last count we are at 50 - should be a great evening. BTW I am not convinced about the striped bass and malbec pairing either but I am trusting the chef. We shall see.
Great event Karen and John! The Sauv Blanc was delicious and one of the more food friendly SBs I’ve had. The star of the show, however, had to be the Rutherford Cab. Terrific old world cab. Great venue and a all around great event, glad we were able to attend. Cheers!
Thanks for a great event. Rebecca and I debated over the two cabs. I think the GIII has the potential of being a real great wine but it will take a decade at least to mature and really be ready. My taste buds will be dead by then, but the younger crowd should jump all over it. The PH (no trademark violation) cab was more approachable now. The SB was also excellent. Food friendly, none of the bad cat flavors from Sancerre and no grassy weedy stuff from New Zealand, just pure fruit.