EAT | DRINK | SPEAK: A SERIES
JOIN US FOR THE CO-AUTHOR OF
Matzo: 35 Recipes for Passover and All Year Long
A COOKBOOK BY Chef David Kirschner
LED & MODERATED BY Editor in Chief of SAVEUR, ADAM SACHS
Thursday, March 16
6:00 - 8:00 pm
Address Dean & DeLuca, Soho Market
New York, NY 10012
ABOUT THE AUTHORS
David Kirschner Bio (2017)
Michelin-trained Chef David Kirschner spent years honing his skills in the kitchens of fine dining restaurants before becoming the Executive Chef at Tasting Table and now the Owner and Executive Chef of his own private dining company dineDK. He has also collaborated on his first cookbook, due out spring 2017.
David’s early life centered on visiting local farm markets and having fresh food on the family table every night. Growing up in a traditional Jewish Kosher home, the memories of food-filled holidays and his Bubbe making homemade kreplach, pierogi, and other Ashkenazi delights helped shape his devotion to “from scratch” cooking.
David graduated from Johnson & Wales University. He spent summers training in top New Jersey kitchens including Stage Left and Restaurant David Drake. After an internship at Per Se in NYC, David had a clear vision of his career path and his true passion. He joined Michael Mina as Chef de Partie to open SeaBlue at the Borgata in Atlantic City and was promoted to Sous Chef before helping to open two more restaurants with The Mina Group. Back with Chef David Drake, David worked as Executive Sous Chef to open Daryl Wine Bar in New Brunswick, N.J., which earned a James Beard nomination for “Best New Restaurant in America.” David then served as Sous Chef and Chef de Cuisine at Zylo at the W Hotel in Hoboken, N.J. where he honed his craft, making seasonal fresh pastas, working with local farmers, and modernizing rustic Italian cooking. But the NYC energy summoned David back, and he joined the team at Bar Boulud, Daniel Boulud’s acclaimed French bistro. From Sous Chef to Private Dining Chef, he worked closely with the Executive Chefs of Bar Boulud and Boulud Sud to further “whole animal cookery” and to create their “Nose to Tail” menu.
In 2012, David shifted gears out of the restaurant kitchen into the food media landscape. As Executive Chef at Tasting Table, David ran the company’s NYC private dining loft where he established his “market” cuisine, entertained clients, conceptualized events with partner brands, and created editorial content including recipes and videos.
Named among the top private chefs in New York by Tasting Table and Luxury Listings NYC, David is currently the Owner & Executive Chef of dineDK (dineDK.com), a boutique private dining company specializing in personalized culinary experiences for both private and corporate entertaining in the New York tri-state area. From dinner and cocktail parties to special occasion celebrations, from media events to product launches, from intimate gatherings to large-scale parties, David works with A-list celebrities, C-suite executives, fashion designers, professional athletes, national media, Fortune 500 companies, lifestyle brands, and everyday people who appreciate the unique and high-end offerings that are synonymous with David’s vision. He also does cooking classes, recipe development, food styling, and consulting projects.
David’s first cookbook “Matzo: 35 Recipes for Passover and All Year Long” (Clarkson Potter, 2017) is a collaboration with Michele Streit Heilbrun of the preeminent fine Kosher food company, Streit’s. Combining his traditional Jewish upbringing with his extensive culinary background, David’s innovative and modern matzo-based recipes elevate matzo from a Passover-only ingredient to a year-round pantry staple.
David lives in Hoboken, N.J., with his wife and their cat, Miso.
ABOUT THE MODERATOR
ADAM SACHS | EDITOR IN CHIEF, SAVEUR Adam Sachs is the Editor in Chief of SAVEUR. A three-time James Beard Journalism Award winner, he is a globetrotting food, lifestyle and travel writer whose stories have appeared in Travel + Leisure, Bon Appétit, GQ, The New York Times T Style Magazine, Details, Garden & Gun, the anthology Best Food Writing, and many other publications. A Kentucky native, Sachs now lives in Brooklyn with his family, and a wood-burning oven in the kitchen. A committed kitchen tinkerer, Sachs regularly subjects friends and family to his spirited, obsessive (and sometimes successful) culinary projects.