For those who know him in Metro New York, the idea that Chef David Burke would step to the plate to help those in a time of need, simply comes as no surprise. From Hurricane Sandy Relief in New York to his yearly support of New Jersey’s Table to Table initiatives, his answer is always yes.
Once again, Burke and his team have worked to rebuild the lives of those impacted by the tornadoes that ravaged Western Kentucky last month. The world renowned chef / restaurateur orchestrated simultaneous Kentucky-themed dinners benefitting the Team Western Kentucky Relief Fund yesterday (Thursday, January 13) at nine of his restaurants in New Jersey, New York and North Carolina. The three-course $150 per person meal showcased Kentucky’s most famous export, bourbon–courtesy of Woodford Reserve Distillery–and one of the state’s newest, Bluegrass F1 Wagyu beef.
Exclusive to Burke, the small batch-raised, Kentucky grasses-and-grains-fed full-blooded Wagyu and Black Angus hybrid meat made its official national debut at the Dinners for Kentucky’s Recovery by David Burke. So, attendees not only contributed to the futures of the tornado victims but will be among the first globally to experience what Burke unequivocally states is the best beef he ever has tasted.
The beef and bourbon dinners were the first multilocation, single beneficiary charitable initiative in Burke’s long history of assisting important life-enhancing causes, such as the Team Western Kentucky Relief Fund, which was established by Kentucky Governor Andy Beshear to aid tornado victims. They commenced with a Woodford Reserve bourbon-based cocktail reception, where Kentucky-associated libations as mint juleps and bourbon balls mingled with passed canapes, Bluegrass F1 Wagyu-centric savories among them.
Highlights of the seated dinner–paired with wines, including Burke’s new Red Horse label, a proprietary Cabernet, Carménère, Sirah, Malbec blend encompassed the likes of Burke’s signature lobster dumplings, clothesline maple pepper bacon, dry-aged Bluegrass F1 Wagyu steak and chocolate bourbon bread pudding.
“Taking care of people during a crisis is what we do in the hospitality industry; it’s the right thing to do. My organization did it in New York and New Jersey after Hurricane Sandy and during the pandemic. Now we’re embracing the people of Kentucky, where our Bluegrass F1 Wagyu beef partners are located. They’ve got family members who have been severely affected by the tornados; it’s our honor, duty and pleasure to do what we can to help,” stated Burke.
“It’s been humbling to see the many people around the United States who have reached out to help those impacted by these devastating tornadoes,” Woodford Reserve Master Distiller Chris Morris said. “We are honored to partner with Chef Burke and his team to create memorable evenings around the country over great food and delicious cocktails to join them in supporting the recovery effort.”
The restaurants that hosted the beef and bourbon Dinners for Kentucky’s Recovery by David Burke included 1776 by David Burke, Morristown, NJ; David Burke Tavern, New York, NY; Orchard Park by David Burke, East Brunswick, NJ; Red Horse by David Burke, Rumson, NJ; Red Salt by David Burke, Charlotte, NC; Red Salt Room by David Burke, (The Garden City Hotel), Garden City, NY; Salt & Char (The Adelphi Hotel), Saratoga, NY; Son Cubano, West New York, NJ; and VENTANAS Restaurant and Lounge at the Modern, Ft. Lee, NJ.
The $150 tickets for the beef and bourbon dinners supporting the Team Western Kentucky Relief Fund’s efforts on behalf of tornado victims were sold through the participating David Burke restaurants’ websites. One third ($50) of each ticket will be donated to the fund with the goal of raising more than $30,000.
David Burke wears a number of hats as the driving force of his eponymous hospitality management company. In addition to being an internationally honored chef—a restaurateur, artist, philanthropist, businessman, author, educator, collector and puppeteer. His signature whimsical, boundlessly creative approach to contemporary American cuisine has made him an icon on the world’s culinary landscape. Currently, Burke and his highly skilled David Burke Hospitality Management team operate or orchestrate the culinary component of 17 restaurants, a catering business, and a historic event venue in the United States and Saudi Arabia. They also oversee a growing roster of David Burke branded products, including cookware; bakeware; steak sauce; cutlery; and wine.
