Saturday, August 07, 2010
writing
it seems like the only think i can focus on lately is writing. day after day, i sit and scribble or type and sometimes it's beautiful and sometimes it's crap but it's always fulfilling.
Saturday, September 05, 2009
Friday, December 12, 2008
Monday, December 05, 2005
Plug
This is one of the most well-written announcements I've read in a long time.
David Burke at Bloomingdale’s
David Burke, veteran chef and inventor of the Cheesecake Pop and the Smoked Bacon Flavor Spray, is almost as well known for his zany packaged foods as for his whimsical, inventive cooking at davidburke & donatella. This week, the culinary showman gets a new stage at Bloomingdale’s, where he’s opening a two-part operation along the 59th Street corridor. The full-service Burke Bar Café will be open for breakfasts of chocolate-covered Cheerios and “bags o’ donuts,” morphing into a café at lunch and wine bar at night, with a list heavy on half bottles and fifteen selections by the glass. Expect such Burkisms as “cheeseburker” sliders, spicy potato-chip pizza, “millionaire’s meatloaf” with lobster whipped potatoes and lobster bordelaise, and roasted “angry hen in law”—most of which will also be available to go next door at Burke in the Box.
1000 Third Ave., entrance on 59th St.; 212-705-3800
"cheeseburker"! "angry hen in law"! The guy just does not run out of ideas. Although a "smoked bacon spray" sounds fairly disgusting to people like me who want the real thing - I tried it and I'm convinced. Spray that stuff on potato chips, spaghetti, steak, you name it and it tastes just like bacon. Desserts are fun too. If you're in New York, be sure to check it out. I've taste tested my way through a whole host of items and it's all good, I promise. You can even see me at work from Bloomingdale's men's departement where there's a window looking into the kitchen!
David Burke at Bloomingdale’s
David Burke, veteran chef and inventor of the Cheesecake Pop and the Smoked Bacon Flavor Spray, is almost as well known for his zany packaged foods as for his whimsical, inventive cooking at davidburke & donatella. This week, the culinary showman gets a new stage at Bloomingdale’s, where he’s opening a two-part operation along the 59th Street corridor. The full-service Burke Bar Café will be open for breakfasts of chocolate-covered Cheerios and “bags o’ donuts,” morphing into a café at lunch and wine bar at night, with a list heavy on half bottles and fifteen selections by the glass. Expect such Burkisms as “cheeseburker” sliders, spicy potato-chip pizza, “millionaire’s meatloaf” with lobster whipped potatoes and lobster bordelaise, and roasted “angry hen in law”—most of which will also be available to go next door at Burke in the Box.
1000 Third Ave., entrance on 59th St.; 212-705-3800
"cheeseburker"! "angry hen in law"! The guy just does not run out of ideas. Although a "smoked bacon spray" sounds fairly disgusting to people like me who want the real thing - I tried it and I'm convinced. Spray that stuff on potato chips, spaghetti, steak, you name it and it tastes just like bacon. Desserts are fun too. If you're in New York, be sure to check it out. I've taste tested my way through a whole host of items and it's all good, I promise. You can even see me at work from Bloomingdale's men's departement where there's a window looking into the kitchen!
Tuesday, November 22, 2005
this just in
I am the new Sous Pastry Chef at Fiamma Osteria, New York. I'm proud to be there. But if one job wasn't enough, I have another! I am also helping David Burke open David Burke at Bloomingdale's, a new fast/casual concept with lots of bells and whistles. Stay tuned for more restaurant news, right here, on kitchenlog, where we might not be punctual, but at least we're precise.
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