Join us for a special evening with Chef David Drake and his iconic recipes. The carefully curated 6-course menu will take you on a journey through Chef Drake’s culinary career, from his humble beginnings to his current successes.

Meet and mingle with Chef Drake as he tells his story behind each dish. Each course is inspired by a menu he served, or concepts he developed, during the late 90’s and early 2000’s. Wine pairings included.

The Menu

— FIRST —

Max’s Smoked Salmon
crème fraiche, shaved fennel, hackleback caviar

Sparkling Rose, Pierre Sparr, Cremant d’Alsace

— SECOND —

Pistou of Black Bass & Vegetables
basil pesto, tomato water, extra virgin olive oil

Trebbiano, Suavia Massifitti, Soave IT

— THIRD —

Escargot Vol au Vent
garlic-parsley butter, beurre blanc, savory crumble

Chardonnay, Chateau Vitallis, Pouilly Fuisse, Burgundy FR

— FOURTH —

Duck Breast and Confit
apicius glaze, barley, baby turnips, duck jus

Cabernet Franc, Lieu Dit, Santa Barbera CA

— FIFTH —

Filet Rossini
medallion of beef tenderloin, seared foie gras, Robuchon potato purée, madeira sauce

Barolo, Pira, Serralunga D’Alba, Piedmont, IT

— SIXTH —

Chocolate Ganache Tart
pistachio anglaise, dark chocolate, whipped cream, sea salt

Sandeman 10 Year Tawny Port

Meet the Chef:

Revered as one of the most prominent chefs in NJ, David Drake is credited as a “New Jersey pioneer of modern American cuisine with classic French roots”. David first became Executive Chef at the Frog and the Peach in New Brunswick, where he honed his signature cuisine. He was the Chef/Owner at the Stage House Restaurant in Scotch Plains, established the restaurant David Drake with business partner Jim Kennedy in Rahway, and was Executive Chef/Partner at the Daryl Wine Bar in New Brunswick, earning exceptional praise from The NY Times, New Jersey Monthly, Inside Jersey, The Star-Ledger and the Village Voice. The Stage House was named by Gourmet Magazine as one of the nation’s best restaurants during his time there. He also worked with Chef JeanFrancois Taquet at the River Café with Chef David Burke in Brooklyn, and at the Ryland Inn with Chef Craig Shelton in Whitehouse.

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.