Celebrity Chef David Burke to Appear at Tri-STate Food EXpo

Renowned chef, artist, entrepreneur, inventor, TV personality and author David Burke will make a special appearance at the Tri-State Food Expo on Tuesday, October 1 at the Meadowlands Expo Center in Secaucus, New Jersey (11:30am – noon).

“Chef Burke has been incredibly successful in bringing the pleasure of his inventive modern American cuisine to the masses will delight attendees. His culinary demonstration at the show will reflect his mastery and be sure to whet everyone’s appetite,” said Bob Callahan, Show Director of the new Tri-State Food Expo. “Chefs, buyers and business owners will definitely walk away from his presentation with ideas and inspiration to help them in their own business.”

Trained at the Culinary Institute of America graduate and at leading restaurants in France, Burke came into the public conscience in America in 2003 when David Burke Townhouse opened its doors on Manhattan’s Upper East Side, introducing diners to a world of whimsy, innovation, and most important, palate-pleasing food. Since then, the David Burke Group has continued to push the limits of refined American cuisine, adding Fishtail by David Burke, David Burke Kitchen and David Burke at Bloomingdale’s to its Manhattan empire, while opening restaurants in Chicago (Primehouse), New Jersey (David Burke Fromagerie) and Connecticut (David Burke Prime). The company’s motto is Never eat ordinary. Eat extraordinary.

 Burke is known for culinary inventions that have included such products as Pastrami Salmon and GourmetPops, and his cooking processes that include a patent for using pink Himalayan salt to dry-age his steaks for up to 75 days, as well as the creation of two non-alcoholic beverages. He appears regularly on television, most recently on “Top Chef Masters” and “Every Day with Rachael Ray,” and is the author of “David Burke’s New American Classics” and “Cooking with David Burke.” He is also involved with culinology, a science that blends the culinary arts with food technology.

 In 2013, Burke was nominated to “Best Chefs America,” a new benchmark in American cooking whereby chefs name peers who are the most inspiring and impressive in the business. He has been honored with Japan’s Nippon Award of Excellence, the Robert Mondavi Award of Excellence, and the CIA’s August Escoffier Award. He has also been named Restaurateur of the Year by the New Jersey Restaurant Association and won a Concierge Choice Award, celebrating the best in New York City hospitality, selected for the best chef award. He won the Distinctive Menu Masters Award from Nation’s Restaurant News, and was inducted into the Who’s Who of Food & Beverage in America by the James Beard Foundation.

 Tri-State Food Expo is a new trade show for the New York/New Jersey/Connecticut retail and foodservice market, and is open only to qualified buyers and industry professionals. The event takes place October 1-2 at the Meadowlands Expo Center in Secaucus, NJ. Exhibitors include food and equipment manufacturers, manufacturing agents and suppliers, food and equipment distributors, dealers, brokers and traders. For more information on attending or exhibiting, visit www.tri-statefoodexpo.com.

Diversified Business Communications
The Tri-State Food Expo is produced by Diversified Business Communications. The Portland, Maine-based trade show producer is also the organizer of several leading U.S. food industry trade events including the New England Food Show (Boston, MA), the Seafood Expo – North America (formerly International Boston Seafood Show) (Boston, MA) and Kosherfest (Secaucus, NJ), in addition to other non-food industry shows.www.divbusiness.com.

New Jersey Restaurant Association

 Established in 1942, the New Jersey Restaurant Association (NJRA) represents the Garden State’s 25,000 eating and drinking establishments – the State’s largest private sector employers, generating $14 billion in annual sales and employing over 311,000 people. Through member education, advocacy, networking, and support, NJRA has become an essential ingredient for successful and professional eating and drinking establishments, vendors, non-profits, schools and students. http://www.njra.org