NEW YORK, Dec. 22, 2021 /PRNewswire/ -- To help
rebuild the lives of those impacted by the tornadoes that ravaged
Western Kentucky on Dec. 10 and 11 (including members of his extended
business family), world renowned chef and restaurateur David Burke will orchestrate simultaneous
Kentucky-themed dinners
benefitting the Team Western Kentucky Relief Fund on
Thursday, Jan. 13 at nine of his
restaurants in New Jersey,
New York, and North
Carolina. The three-course $150
per person meal will showcase 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 will make its official national
debut at the Dinners for Kentucky's Recovery by David Burke. So, attendees will not only
contribute to tornado victims' futures 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 are the first multi-location,
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 will commence with a
Woodford Reserve bourbon-based cocktail reception, at which
Kentucky-associated libations as
mint juleps and bourbon balls will mingle 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–will
encompass the likes of Burke's signature lobster dumplings and
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 presenting the beef and bourbon Dinners for
Kentucky's Recovery by
David Burke on Thursday, Jan.
13 at 6:30 p.m. will be:
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 will be available for through
the participating David Burke
restaurants' websites. One third ($50) of each ticket sale will be donated to the
fund, the goal being to raise more than $30,000.
About David Burke
The driving force of his eponymous hospitality management
company, David Burke is—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.
Media Contact:
Shelley
Clark
646-489-8582
326416@email4pr.com
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SOURCE David Burke Hospitality Management