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X-WR-CALDESC:Events for David Burke Tavern
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DTSTART;TZID=America/New_York:20230302T183000
DTEND;TZID=America/New_York:20230302T213000
DTSTAMP:20260513T201520
CREATED:20230212T160150Z
LAST-MODIFIED:20230228T204552Z
UID:6955-1677781800-1677792600@davidburketavern.com
SUMMARY:3/2 Penfolds X David Burke Tavern 5-Course Wine Pairing Dinner
DESCRIPTION:Penfolds x David Burke Tavern\n5-Course Wine Pairing Dinner\n6:30pm light passed appetizers & sparkling\n7:00pm seated dinner\n$145 per person (+tax & service)\nMenu\n \nExplore Penfolds Wines from Down Under paired with a luxurious five-course dinner menu by Chef David Burke. Five wines will be poured\, made from different grape varietals with sommelier presentations at each course. \n\n“It’s like having dinner in my home… Intimate\, fun\, relaxing and delicious! Great connections\, Q & A session and some laughs!”\n– Chef David Burke
URL:https://davidburketavern.com/event/penfolds-wine-dinner/
LOCATION:David Burke Tavern\, 135 E. 62nd Street\, New York City\, NY\, 10065\, United States
CATEGORIES:DB Tavern Wine Dinners
ATTACH;FMTTYPE=image/png:https://davidburketavern.com/dbt/wp-content/uploads/2023/02/penfolds-wine-dinner-square.png
ORGANIZER;CN="David Burke Tavern":MAILTO:info@davidburketavern.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20221026T183000
DTEND;TZID=America/New_York:20221026T213000
DTSTAMP:20260513T201520
CREATED:20220907T204942Z
LAST-MODIFIED:20221020T144534Z
UID:6054-1666809000-1666819800@davidburketavern.com
SUMMARY:FoieGone A Farewell to Foie Gras at David Burke Tavern
DESCRIPTION:FoieGone at David Burke Tavern\nA Wine Dinner to celebrate Foie Gras\nAn evening not to FoieGettabout!\nwith DAVID BURKE\, Chef Carmine di Giovanni and Ariane Daguin (D’Artagnan Founder)\nOCTOBER 26\, 2022 at 6:30pm\n$250 per person \n \nCanapes to start \n🥂 Gruet Rose\, Brut\, New Mexico\, NV \nDuck & foie gras dumplings  \nFoie gras & black truffle cromesquis \nTres Pato taco – duck leg\, foie mole\, crispy duck skin \nFoie gras lollipops port gelée  \nOyster champagne gelée caviar  \nSit-down dinner to follow \nFoie Pate tuna carpaccio persimmons \n🍷 Duckhorn Sauvignon Blanc \nFoie gras & truffle agnolotti sweet & sour duck consommé \n🍷 Caymus Cabernet\, 2022 \nF1 Wagyu Foie Gras Rossini \n🍷 Orin Swift\, Eight Years in the Desert\, Zinfandel Blend \nAssorted desserts for the table \n🍷 Graham’s 10 yr Tawny Port \nMenu is subject to change.
URL:https://davidburketavern.com/event/foiegone-a-farewell-to-foie-gras-at-david-burke-tavern/
LOCATION:David Burke Tavern\, 135 E. 62nd Street\, New York City\, NY\, 10065\, United States
CATEGORIES:DB Tavern Wine Dinners
ATTACH;FMTTYPE=image/jpeg:https://davidburketavern.com/dbt/wp-content/uploads/2022/09/10-26-foie-gone-david-burke-tavern-F1-post.jpg
ORGANIZER;CN="David Burke Tavern":MAILTO:info@davidburketavern.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220525T183000
DTEND;TZID=America/New_York:20220525T210000
DTSTAMP:20260513T201520
CREATED:20220415T191824Z
LAST-MODIFIED:20220608T151742Z
UID:5428-1653503400-1653512400@davidburketavern.com
SUMMARY:CAYMUS Vineyards X David Burke Tavern Wine Dinner
DESCRIPTION:Next Wine Dinner June 23 \n\n\nExperience wines by Chuck Wagner (CAYMUS Vineyards & Wagner Family of Wine) paired with a luxurious menu by Chef David Burke.\nThere will be Sommelier presentations at each course \n\n“It’s like having dinner in my Home… Intimate\, fun\, relaxing and delicious! Great connections\, Q & A session and some laughs!” – Chef David Burke\n\n6-Course Dinner x Wine Pairing Menu\n6:30pm light passed appetizers | 7 pm seated dinner\n6 course dinner & wine pairings\n$165 per person (+tax & service) \nFirst Course\namuse bouche\nor\nRoasted Bone Marrow\n– Black garlic\, pickled shallots\, toast points –\n+ Emmolo Merlot 2019 + \nSecond Course\nLive Scallop Crudo\n– bing cherry yuzu kosho\, infused balsamic\, crispy shallots\, scallion –\n+ Emmolo Sparkling #4 + \nThird Course\nSummer Black Truffle Gnocchi\n– house made gnocchi\, summer black truffle\, aged parmesan\, port reduction –\n+ Caymus Suisun Walking Fool 2019 + \nFourth Course\nHalibut\n– champagne glazed\, casper baby kale\, classic osetra caviar –\n+ Mer Soleil Chardonnay 2020 + \nFifth Course\nDB Patented Dry Aged Beef\n– matsutake consume\, roasted sunchokes\, pea tendrils –\nor\nVeal Loin\n– matsutake consume\, roasted sunchokes\, pea tendrils –\n+ Caymus Cabernet 2020 + \nSixth Course\nChocolate and Cherry Mousse Dome\n+ Caymus Transit + \n(menus is subject to change)
URL:https://davidburketavern.com/event/caymus-vineyards-x-david-burke-tavern-wine-dinner/
LOCATION:David Burke Tavern\, 135 E. 62nd Street\, New York City\, NY\, 10065\, United States
CATEGORIES:DB Tavern Events,DB Tavern Wine Dinners
ATTACH;FMTTYPE=image/jpeg:https://davidburketavern.com/dbt/wp-content/uploads/2022/04/caymus-vineyards-wine-dinner.jpg
ORGANIZER;CN="David Burke Tavern":MAILTO:info@davidburketavern.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20220413T183000
DTEND;TZID=America/New_York:20220413T213000
DTSTAMP:20260513T201520
CREATED:20220315T211540Z
LAST-MODIFIED:20220406T225409Z
UID:5166-1649874600-1649885400@davidburketavern.com
SUMMARY:6-Course Tour of Spain Wine Dinner with Chef David Burke
DESCRIPTION:6:30pm light passed appetizers | 7 pm seated dinner\n6 course dinner & wine pairings\n$120 per person (+tax & service) \nTour of Spain Wine Dinner Menu\nAmuse\nJamon Colgando\n5J Cinco Jotas ‘Pata Negra’ Iberico Ham\nPago del Vicario\, Vino de Pago Blanco De Tempranillo (2021) \nFirst Course\nBoquerones\nHouse smoked sardines\, avocado\, chili threads\nClos La Soleya\, Cava Brut (2019) \nSecond Course\nSepionet\nCharred baby cuttlefish\, heirloom tomato\, red onion\,\nfish sauce\, aged soy sauce\nVi a Godeval\, Valdeorras Godello Cepas Vellas (2020) \nThird Course\nVieira al ajillo\nScallops\, garlic\, Calabrian chilis\, shishito\nPago del Vicario\, Vino de la Tierra de Castilla Petit Verdot Rosado Rubi\nEdition (2020) \nFourth Course\nCostillas Ibéricas\nSlow cooked Iberico baby back ribs\,\npink peppercorn glaze\, garlic confit potato puree\nBodegas Escudero\, Serna Imperial Rioja Gran Reserva (2004) \nFifth Course\nChuletón\nRibeye\, slow roasted red peppers\, shoestring potatoes\nPago del Mare Nostrum – 1500H Coupage \nSixth Course\nGlobo de Almendra\nAlmond cake\, almond chocolate dome\nAureo Vintage 1954
URL:https://davidburketavern.com/event/6-course-tour-of-spain-wine-dinner-4-13/
LOCATION:David Burke Tavern\, 135 E. 62nd Street\, New York City\, NY\, 10065\, United States
CATEGORIES:DB Tavern Wine Dinners
ATTACH;FMTTYPE=image/jpeg:https://davidburketavern.com/dbt/wp-content/uploads/2022/03/tour-of-spain-david-burke-tavern-wine-dinner-april-13-2022.jpg
ORGANIZER;CN="David Burke Tavern":MAILTO:info@davidburketavern.com
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