JSRW 15TH ANNIVERSARY CELEBRATION DINNER HOSTED BY CHEF DAVID BURKE

$125 TICKETS (includes tax & Tip)

PURCHASE HERE

Help us celebrate our 15th Anniversary with an extraordinary five course wine dinner curated by celebrity Chef David Burke, a Jersey Shore native.  Burke, who got his start at The Fromagerie in Rumson, today has three restaurants at the Jersey Shore; Drifthouse by David Burke, Red Horse by David Burke and The Goat by David Burke.

Blurring the lines between chef, artist, entrepreneur and inventor, world-renowned chef David Burke is one of the leading pioneers in American cooking today. His fascination with ingredients and the art of the meal has fueled a thirty-year career marked by creativity, critical acclaim and the introduction of revolutionary products and cooking techniques. In the parlance of today’s celebrity driven culture, he is a rock star of the culinary world.

A graduate of the Culinary Institute of America and a student at École Lenôtre Pastry School in Plaisir, France. Burke worked with legendary chefs in France and New York such as Pierre Troisgros, George Blanc, Marc Meneau, Daniel Boulud, Charlie Palmer and Waldy Malouf. Burke’s mastery of French culinary technique and his unique American creativity were confirmed at the age of 26, receiving Three Stars from the New York Times at the River Café.

Burke was then chosen by his peers to represent the USA at The International Culinary Competition and won France’s coveted Meilleurs Ouvriers de France Diplôme d’Honneur. ​He subsequently won Japan’s Nippon Award for Excellence, and the Robert Mondavi Award of Excellence, all of which earned him a place in James Beard’s Who’s Who of Food and Beverage in America. Burke has been nominated twice for James Beard’s Best Chef and became a familiar face on the popular TV show “Top Chef.“ Burke is often a leading contributor to major news sources, such as ABC TV, Forbes, Fox TV, Bloomberg and more. He is also frequently called upon to play the role of event honoree, speaker, and judge.

The menu and pairings:
Reception: Bubbles & Bacon. La Marca Prosecco and David’s legendary “Clothesline Bacon” Maple Black Pepper Glazed
First Course: Market Salad. Mixed Greens, Granny Smith Apple, Goat Cheese, Toasted Almond, Roasted Lemon Vinaigrette
Pairing: 2019 Faustini “Beach House No. 34” , Napa Valley, California
Second Course: The Original Sea Bright Lobster Bisque. Rich & Creamy Bisque packed with the meat from an entire lobster!
Pairing: 2020 J. Lohr “Riverstone”, Arroyo Seco Monterey, California
Third Course: Braised Short Rib. Brown Butter Sweet Potato Puree, Sautéed Kale, Shrimp Bignets. Served with David’s famous housemade popovers.
Pairing: 2021 Liberty School Reserve, Paso Robles, California
Fourth Course: “Not So Humble” Key Lime Pie”. Graham cracker, whipped cream, golden berries. Pairing: Lambrusco Rosé, “Emilio”, Emilia Romagna

Tax and tip included in the price.