The New Jersey Restaurant Association (NJRA) honored celebrity Chef David Burke, owner of the landmark Fromagerie restaurant in Rumson, with its 2012 Restaurateur of the Year award.
NJRA, which represents the 25,000 small businesses that comprise the $14 billion restaurant and hospitality industry, bestowed its highest award to Chef Burke for his commitment to fostering a the industry that nourishes communities, tourists, the economy and shares the bounty of the Garden State.
About David Burke Fromagerie:
David Burke Fromagerie (www.fromagerierestaurant.com) was re-established in 2006 with a varied season farm-to-table menu for casual and special occasions.
The award-winning restaurant, located at 26 Ridge Road, Rumson, is known for its extensive wine list and modern American cuisine.
Dinner is served Tuesday through Sunday.
Special menus include Tuesday Burger Nights with live entertainment, prix-fixe dinner menus Wednesday, Thursday, Friday and Sunday and a sumptuous Sunday brunch buffet.
Happy Hour includes drink specials and casual bar menu from 5 to 7 p.m. Tuesday through Sunday.
For information about special events, wine dinners and weekly live entertainment, visit http://www.fromagerierestaurant.com/eventspage.php.
Holiday events include special holiday lunch served Tuesdays through Saturdays in December, 25 percent off 25 wines from Sommelier's hand-picked selections, private events and catering.
The restaurant will serve dinner Christmas Eve, Christmas Day, New Year's Eve and New Year's Day. Further details and menus are on the special happenings page at www.fromagerierestaurant.com.
David Burke gift cards are available through the restaurant and online on the products page at www.davidburke.com.
About Chef David Burke:
Raised in Hazlet, Burke apprenticed at the landmark New Jersey Fromagerie.
He owns six restaurants, located in New York City, New Jersey, Connecticut and Chicago and is a graduate of the Culinary Institute of America.
He has he won France’s coveted Meilleurs Ouvriers de France Diplome d’Honneur for unparalleled skill and creativity with his native cuisine, a well as Japan’s Nippon Award of Excellence, the Robert Mondavi Award of Excellence and the CIA’s August Escoffier Award.
Nation’s Restaurant News named Burke one of the 50 Top R&D Culinarians. In May 2009, Burke was inducted into the “Who’s Who of Food & Beverage in America” by the James Beard Foundation and also won the distinctive Menu Masters Award from Nation’s Restaurant News.
Burke has two cookbooks, Cooking with David Burke and David Burke’s New American Classics.
He is a frequent guest on national television morning shows and cooking programs and a guest columnist for food publications.
