Stories /

Throwback Thursday: David Burke's Edible Legacy

Emily Abrams

Emily Abrams

June 25, 2015


This Throwback Thursday, we’re indulging our nostalgic side with a photo of a young David Burke flaunting a whimsically designed plate of hors d’oeuvre in the Beard House kitchen. Over the years the JBF Award winner and world-renowned chef and restaurateur has made a name for himself through his creativity and culinary innovations with dishes like "pastrami salmon" and "cheesecake lollipops."  That zeal for experimentation forms the base for the David Burke Group, and has inspired members of Burke's team, such as pastry chef Zac Young, who will be participating in our upcoming Chefs & Champagne fête in the Hamptons. Young will be plying guests with monkey bread with peach caramel and whipped crème fraiche. Following in Burke’s footsteps, Young also has a flair for presentation, which shines through in his monkey bread, usually carved up tableside. 

For more information about this year's Chefs & Champagne, including the menu and full chef lineup, click here.