I cannot help but resist rooting for the home team here:
a homage to the Bronx Bombers at a state dinner is a
wonderful sub-text. The wine pairing: Chateau Latour,
1er Cru, 1975 (Bordeaux, France) is probably not served
often at Yankee Stadium, but it makes perfect sense in
this setting.
Devour the dessert: Butterscotch Panna Cotta with
crunchy curried meringue sticks and David Burke's
Signature Cheesecake Lollipop Tree with raspberries.
Quaff a Madeira d'Oliveira 'Terrantez' 1977 (Madeira,
Portugal).
"Jefferson, however," writes William Seale, "insisted
that protocol (as it was later called) reeked of kings,
and he hated the odor. The author of the Declaration
of Independence simply refused to follow the rules [of
protocol] once he became President."
We have every reason to believe, based on Jefferson's
extensive kitchen gardens, kitchens and constant
entertaining at the White House and at Monticello,
coupled with his exposure to French cuisine during his
Paris years, that he would inhale heartily the hierarchy of
odors emanating from David Burke's inspired cuisine.
I reckon, therefore, the aroma of success attends my
dream state dinner. H Christopher Hyland
David Burke Townhouse
133 E 61st Street
New York, NY 10065
+1 (212) 813-2121
HYLAND
