David Drake
David Drake. Rudolph’s Steakhouse, Bernardsville – Executive Chef & Partner; prominent French-inspired visionary chef; James Beard nominee
David Drake, revered by The NY Times as “a kitchen superstar” and a perfectionist chef, remains a pioneer in New American cuisine, albeit one with considerable admiration for the French. Influenced early by The Escoffier Cookbook, David applied its extravagances to fresh, local ingredients long before the phrase “farm-to-table” was coined. In today’s Food Network world, David deliberately remains quietly behind the stove, his food as his ambassador. The result is that David is considered a chef’s chef, highly esteemed by critics and peers alike. He honed his signature cuisine at The Frog and The Peach, Stage House and Restaurant David Drake, earning exceptional praise from The NY Times, New Jersey Monthly, Inside Jersey, The Star-Ledger and the Village Voice. His Stage House was named by Gourmet magazine as one of the nation’s best restaurants. In the kitchen, David’s skill is matched only by his resolve. A fireworks explosion robbed him of his left hand at age 14. His rehab included throwing a baseball against a wall, learning to catch using the Jim Abbott technique long before Abbott arrived on the scene. However, it was in the restaurant kitchen, tolerant yet competitive, where David thrived. (His memoir is being written by journalist Teresa Politano.)
Thursday, April 27, 2017 from 6pm to 9:30pm
The Madison Hotel, Morristown, NJ (directions)
Seats are $250 each
Buy your tickets now!