. . .eight
courses,
all of them
refined. . .
Eigth course: dessert pannacotta
the occasional nod to the tried and true favorites of
mainstream America. Continental antecedents may lurk,
but Burke does not shrink from employing American
classics, especially when it comes to using the freshest,
native, American ingredients.
His third course, elaborately dressed wedge lettuce, is a
distant cousin of my favorite of the same ilk at Outback:
bacon lardons, tomato, corn, onions, dried cranberries
and Russian dressing (probably ideal for a Putin state
visit). Interestingly, Burke's sommelier, Heidi Turzyn,
recommends a Chateauneuf du Pape blanc, Chateau
Rayas 2001 (Rhone, France).
HYLAND
