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X-ORIGINAL-URL:https://chefdavidburke.com
X-WR-CALDESC:Events for Chef David Burke
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DTSTART;TZID=America/New_York:20250819T150000
DTEND;TZID=America/New_York:20250819T170000
DTSTAMP:20260502T141846
CREATED:20250807T201521Z
LAST-MODIFIED:20250807T201521Z
UID:10000813-1755615600-1755622800@chefdavidburke.com
SUMMARY:8/19 Tipsy Scoop Boozy Ice Cream Pop-Up
DESCRIPTION:Tipsy Scoop™ blends the magic of an artisanal\, hand-crafted ice cream with the mastery of a perfectly mixed cocktail!\nThe Tipsy Scoop Pop-Up at Park Ave Kitchen by David Burke will feature 3 flavors \n\nVanilla Bean Bourbon\nDark Chocolate Whiskey Salted Caramel\nSpiked Mint Chip\n\n$5 per Scoop | ages 21+ \nABOUT TIPSY SCOOP\nnew take by a 6th generation ice cream maker \nRICH HISTORY \nFamily Tradition\nMy great\, great\, great grandfather\, Achille\, moved from his small mountaintop town of Picinisco\, Italy to Glasgow\, Scotland. He made ice cream at home and sold it from a pushcart as he walked the city streets. Eventually he opened his own ice cream shop and brought his sons into the business. The family business continued with my great\, great grandfather\, Giovanni\, who opened several of his own shops around Glasgow in the 1900s. My great grandfather\, Federico\, continued the family ice cream tradition and opened shops throughout Scotland and England and eventually became the President of the Ice Cream Alliance of Great Britain. \nAN NYC ORIGINAL\nWith A Modern Twist\nFollowing in the ice cream tradition\, I began to experiment with putting a modern boozy twist on ice cream. I wanted to combine the best of both worlds and infuse traditional ice cream flavors with different liquors. I finally perfected the recipes and came up with creamy\, tipsy and delicious treats! \nAnd now\, in the family tradition\, Tipsy Scoop™!
URL:https://chefdavidburke.com/event/8-19-tipsy-scoop-boozy-ice-cream-pop-up/
LOCATION:Park Ave Kitchen by David Burke\, 514 Lexington Avenue\, New York\, 10017\, United States
CATEGORIES:PopUp
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250807T120000
DTEND;TZID=America/New_York:20250807T150000
DTSTAMP:20260502T141846
CREATED:20250802T165938Z
LAST-MODIFIED:20250802T170030Z
UID:10000799-1754568000-1754578800@chefdavidburke.com
SUMMARY:8/7 Pinky’s Ice Cream PopUp at Park Ave Kitchen
DESCRIPTION:Making its NYC debut\, this small batch\, artisanal egg-free Hudson Valley creamery uses all local ingredients. \nFind us in the Park Ave Kitchen Café from 12-3PM\, Thursday\, August 7th \nABOUT PINKY’S \nThank you for scooping Pinky’s! A small batch creamery out of the Hudson Valley churning out unique flavors\, using only the finest local & organic ingredients. We hand pack every pint to ensure the freshest ice cream possible!  \nPinky’s started in 2022 by chef & ice cream enthusiast Matthew Mancuso. It was really only a matter of time\, ice cream is just one of those things that hits home. The obsession started as a kid\, dessert was always treated as a reward and when ice cream was the wager I was on my best behavior. When I graduated pastry school I always knew one day it would be ice cream. Aside from being everyones nostalgic guilty pleasure\, ice cream really acts as a perfect vehicle for flavor. Fat\, in this case milk and cream\, has this really unique way of preserving or capturing flavors during blending or infusing. The possibilities are endless\, it’s easy to get creative and pull inspiration from every day life and say “well how can we make this ice cream?” Between the endless supply of inspiration and creativity\, and of course all you happy customers\, Pinky’s is truly a dream come true!
URL:https://chefdavidburke.com/event/8-7-pinkys-ice-cream-popup/
LOCATION:Park Ave Kitchen by David Burke\, 514 Lexington Avenue\, New York\, 10017\, United States
CATEGORIES:PopUp
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20250805T110000
DTEND;TZID=America/New_York:20250805T140000
DTSTAMP:20260502T141846
CREATED:20250802T165937Z
LAST-MODIFIED:20250802T165937Z
UID:10000798-1754391600-1754402400@chefdavidburke.com
SUMMARY:8/5 Sushi POPUP at Park Ave Kitchen
DESCRIPTION:Tuesday Park Ave Kitchen Features a Sushi Popup in the Café. \n6 Pieces for $10 \nCalifornia Roll\nSpicy Tuna Roll\nSalmon & Avocado Roll\nTuna Nigiri\nSalmon Nigiri\n& Yellowtail Nigiri
URL:https://chefdavidburke.com/event/8-5-sushi-popup-at-park-ave-kitchen/
LOCATION:Park Ave Kitchen by David Burke\, 514 Lexington Avenue\, New York\, 10017\, United States
CATEGORIES:PopUp
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20241010T183000
DTEND;TZID=America/New_York:20241010T213000
DTSTAMP:20260502T141846
CREATED:20240926T212214Z
LAST-MODIFIED:20241002T171723Z
UID:10000654-1728585000-1728595800@chefdavidburke.com
SUMMARY:10/10 The Beefsteak with Chef David Burke Presented by the Red Meat Lover’s Club at Park Ave Kitchen\, NYC
DESCRIPTION:Beefsteak Benefit\nThursday\, October 10\nAll you can eat Meat and Beer\nBenefit Tickets start at $180 (plus tax and fees) \nPURCHASE TICKETS \nDavid Burke and the Red Meat Lover’s Club invite you to an all you can eat and drink feast \nWe will be carving a 70 pound dry aged Pat LaFrieda Steamship and we will be serving meats en masse. \nYou will be greeted with an old fashioned and have as much beer as you can enjoy. \nChef David Burke will carve a meat mountain for the Red Meat Lover’s Club 1st NYC Beefsteak for Saving Jordan Ogman. The Secretary of Steak and Chef David Burke serve all the meats. Last one standing wins. All the beef\, all the beer\, all the fun will be had \nSteaksmen & Steakswomen\, we turn back that clock 100 years and beef. \nTraditionally\, 100 years ago\, Beefsteaks with small groups of people gathering in rustic taverns or dingy cellars where\, sitting on crates or stools\, they would sing\, tell stories\, eat steaks\, and drink ale with abandon. \nOK\, we will have beer and bourbon in a luxury setting instead! \nNo knives or forks were allowed. We will allow chopsticks but only one per person for stabbing the meat purposes. \nJoking – we will have utensils. \nThis night we will consume meats and more meats….for inspirational purposes. Think torched slab bacon\, grilled shrimp\, pork chops served on the pass\, steak on toast\, MONSTER baked potatoes with enough butter to excite a cardiologist\, and other items that will be spoken about in hushed tones for years to come… \n…and a ton of beef. \nIn Red Meat Lover’s Club fashion we will have an incredible charity partner: Saving Jordan Ogman. As usual\, 100% of all auction profits will be donated from the live and silent auctions and raffle. \nSo join us on October 10th at Park Ave Kitchen by David Burke to support Jordan\, while participating in yet another epic\, meaty experience from The Red Meat Lover’s Club. \nMeet Jordan Ogman!\nSaving the lives of Jordan and the other children with TECPR2 can potentially lead to breakthroughs for other neurodegenerative diseases of the brain. TECPR2 and many well-known neurodegenerative diseases of the brain – such as ALS\, Parkinson’s disease\, and Alzheimer’s – are suspected to share a commonality of failure\, impairment\, and/or abnormalities of the autophagy process (the body’s way of cleaning out damaged cells in order to regenerate newer\, healthier cells). It is excruciatingly painful to know that there is an autophagy impairment occurring in this sweet\, 7-year old’s brain and central nervous system. \nThe Jordan Avi Ogman Foundation – CLICK HERE: https://savingjordan.org
URL:https://chefdavidburke.com/event/10-10-the-beefsteak-with-chef-david-burke-presented-by-the-red-meat-lovers-club/
LOCATION:Park Ave Kitchen by David Burke\, 514 Lexington Avenue\, New York\, 10017\, United States
CATEGORIES:Beefsteak Dinner,Chef David Burke
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240927T190000
DTEND;TZID=America/New_York:20240927T213000
DTSTAMP:20260502T141846
CREATED:20240821T191911Z
LAST-MODIFIED:20240821T194301Z
UID:10000636-1727463600-1727472600@chefdavidburke.com
SUMMARY:9/27 Long Meadow Ranch Winemaker Dinner at Park Ave Kitchen by David Burke
DESCRIPTION:Park Ave Kitchen by David Burke + Long Meadow Ranch Winemaker Dinner\n5-Course Dinner paired with Long Meadow Ranch Wines\n$145 (plus tax and gratuity) \nTICKETS \nNapa Valley’s Hall famiiy operated Long Meadow  Ranch is committed to organic and sustainable viticulture  practices to produce elegant\, balanced wines that express varietal authenticity and the terroir of the Long Meadow wine growing sites. \nWinemaker Tim Tedino will be coming in from NAPA to talk wine\, dine with us and a brief\, fun Q&A Session \nFirst Course\nWest Coast Oysters\nw/rhubarb mignonette\, dungeness crab & finger limes\n+ ’23 Sauvignon Blanc + \n\nSecond Course\nFresh Chitarra Cacio e Pepe\nw/shaved summer truffles\n+ ’18 Chardonnay +\n\nThird Course\nCold-smoked Duck Breast Sourdough Panzanella\nasparagus\, black cherries & charred red onion\n+ ’18 Pinot Noir + \n\nFourth Course\n36-hr Braised Short Rib\nw/buttermilk whipped potatoes\, roasted exotic mushrooms & charred brussel leaves\n+ ’17 Cabernet  +\n\nDessert\nChocolate Olive Oil Cake\nw/chardonnay & cabernet grape-infused mascarpone\n+ choice of wine +
URL:https://chefdavidburke.com/event/9-27-long-meadow-ranch-winemaker-dinner/
LOCATION:Park Ave Kitchen by David Burke\, 514 Lexington Avenue\, New York\, 10017\, United States
CATEGORIES:wine dinner
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END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240918T190000
DTEND;TZID=America/New_York:20240918T213000
DTSTAMP:20260502T141846
CREATED:20240821T191909Z
LAST-MODIFIED:20240822T172539Z
UID:10000635-1726686000-1726695000@chefdavidburke.com
SUMMARY:9/18 Charles Krug Wine Dinner with Peter Mondavi & Chef David Burke at Park Ave Kitchen
DESCRIPTION:5-Course Winemaker Dinner paired with Charles Krug\, Napa Valley Wines\nWednesday\, September 18th\n$199 (plus tax and gratuity) \nTICKETS \nPeter Mondavi\, Jr. the third generations co-proprietor of Charles Krug Winery\, will collaborate with Chef David Burke and Park Ave Kitchen to present a spectacular Wine Dinner featuring the extraordinary production of Napa Valley’s oldest winery estate. Chef Burke and Mr. Mondavi will talk food and wine in general\, while introducing \, each course and viniculture with their unparalleled\, often entertaining\, insight.  There will also be a brief\, fun Q&A Session. Don’t miss this very special evening with two giants in their respective industries.  Tickets are limited to assure this will be an intimate affair. \n\nFirst Course\n“Chef’s Palate White Gazpacho” :: 2023 Sauvignon Blanc\nw/Santa Barbara spotted prawn\, grapes\, toasted almonds\, San Francisco sourdough \nSecond Course\n“Just for the Halibut” :: 2023 Chardonnay\nw/Alaskan halibut\, black plums\, black garlic\, ube pureé \nThird Course\n“Duck\, Duck\, Goose” :: 2022 Merlot\nHanging roasted duck\, cold-smoked duck (torched tableside)\, albufera sauce w/green-tea & cherry duck jus\, asparagus \nFourth Course\n“Lamb Wellington” :: 2019 Family Reserve “Generations” Cabernet Sauvignon\nw/grape leaf\, fresh pastry\, cabernet jus\, roasted vegetable\, foraged mushroom mousse \nDessert\n“Tin Can” Cakes + Cake Pop Trees :: Lot XXI Zinfandel Dessert Wine\nw/fresh cream whip\, toffee pearls\, passion fruit caramel + bubble gum whip
URL:https://chefdavidburke.com/event/9-18-charles-krug-wine-dinner-with-peter-mondavi-chef-david-burke/
LOCATION:Park Ave Kitchen by David Burke\, 514 Lexington Avenue\, New York\, 10017\, United States
CATEGORIES:wine dinner
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BEGIN:VEVENT
DTSTART;TZID=America/New_York:20240718T190000
DTEND;TZID=America/New_York:20240718T203000
DTSTAMP:20260502T141846
CREATED:20240624T165222Z
LAST-MODIFIED:20240712T174529Z
UID:10000603-1721329200-1721334600@chefdavidburke.com
SUMMARY:7/18 Omakase Dinner with Chef David Burke & Chef Sang Choi at Park Ave Kitchen by David Burke
DESCRIPTION:Omakase Dinner with Chef David Burke & Chef Sang Choi\n6 courses\n$75 per person for dinner\n$110 per person dinner with sake\, whiskey & cocktail pairings \nTICKETS \nMENU\n1.) Hokkaido Scallop: black caviar\, summer vegetables \n2.) Foie Gras Bao: japanese bbq sauce\, pickled peach\, shaved cabbage \n3.) Maine Uni: flying fish roe\, cucumber\, gold flake\, ginger \n4.) Smoked Maitake: black garlic + yuzu aioli\, shiso\, herbs \n5.) Japanese Otoro: caviar\, gold flake\, cucumber \n6.) Japanese A5 Wagyu: togarashi cured yolk\, caviar\, pickled vegetables \nOptional sake & whiskey pairing:\nGekkeikan Traditional Sake\nManga Junmai Sake\nJoto Blue Nigori Sake\nKojiki Blended Japanese Whiskey\nToki Japanese whiskey\nTakara Sparkling Apple Cocktail
URL:https://chefdavidburke.com/event/7-18-pak-omakase-dinner-with-chef-david-burke-chef-sang-choi/
LOCATION:Park Ave Kitchen by David Burke\, 514 Lexington Avenue\, New York\, 10017\, United States
CATEGORIES:Omakase
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