YOU LIKELY RECOGNIZE Chef David Burke from your television screen, with his multiple appearances on shows including Top Chef Masters, Every Day with Rachael Ray and Today. Now there’s a new place where you can spot the famous chef: The Adelphi Hotel in Saratoga Springs, N.Y. Burke joined the hotel as culinary director, overseeing all the food and beverage operations including catering and in-room dining services.
Enhanced menus that showcase Burke’s signature style, creativity, fascination with ingredients and revolutionary cooking techniques can be found at The Blue Hen, Morissey’s Lounge and the adjacent Salt & Char. Morissey’s Lounge, named for John Morissey, credited for bringing racing to Saratoga, features wood-fired pizzas and artful crudos complemented by local beer, craft cocktails and a quality wine list. At The Blue Hen, the focus is on warm hospitality; fine artisanal details; and local, sustainable ingredients. Salt & Char offers a refined take on the classic steakhouse concept. Burke also oversees the catering menu for Adelphi Hotel’s curated event spaces, including a 2,300-square-foot ballroom.
WHICH DESTINATIONS INSPIRED YOU, AND HOW HAS THAT INSPIRATION TRANSLATED INTO YOUR CULINARY CONCEPTS? Over the years, places like Paris and various areas of France, Italy, Singapore and Germany all inspired me. I am a firm believer all chefs should travel and experience as much as they possibly can.
WHOM DO YOU CONSIDER TO BE YOUR CULINARY HERO? My culinary heroes are chefs who think outside the box and are clever in their approach. Also, I admire chefs I personally trained who went on to greater successes, from Michelinstarred to owning successful businesses.
WHAT ONE PERSON MOST INFLUENCED YOUR COOKING STYLE? My mentors are the people I worked with — Waldy Maloof, Charlie Palmer and Daniel Boulud, along with the great teachers I had at culinary school. I also appreciate the Paris restaurants I worked for, such as Trios Gros, Marc Meneau, Georges Black and the pastry training at École Lenôtre.
WHAT IS YOUR FAVORITE FOOD CITY? If you asked me this five years ago, it would have been an easy decision, but now, since so many cities have great food, it really depends on what I’m looking for. However, being a chef means constantly looking to discover new places with exciting cuisines, so I typically stay away from my favorites. I feel, to chefs, restaurants are like children, and it’s hard to pick your favorite.
WHAT DO YOU THINK THE NEXT BIG TREND ON THE FOOD SCENE WILL BE? I think the next big trend will be reduction in protein portions on the plate, as well as the way we use the plate and the succession of the meal. I believe the drive will be more plates and portions of the same size as opposed to a range of appetizers, mains and desserts.
THE ADELPHI HOTEL
Saratoga Springs, NY 12866
tel 518 678 6000
With travel slowly making a comeback, eager tourists may still be a little weary of large crowds. Once ready to travel, consider Israel’s top wellness destinations — some perfect for seclusion and social distancing.
Though air travel slowed as airports temporarily closed and borders shuttered to stifle the spread of coronavirus, the airline industry — led by oneworld alliance member airlines — enacted enhanced protective measures to reduce risk and protect passengers.
As more destinations around the globe reopen to travelers, we are ready to get back to one of our favorite activities. Join us over the next several weeks as we take you to places around the world saying #WelcomeBacktoTravel. Take a visual journey through New York’s Finger Lakes region with us.
Hawaii Governor David Ige delayed the end of Hawai’i's pre-travel testing program from Aug. 1 to Sept. 1. All travelers visiting Hawai’i will have to undergo a mandatory 14-day quarantine, now in place until Sept. 1, even if travelers take a COVID-19 test.
According to the U.S. Small Business Administration’s Office of Advocacy, small businesses create two-thirds of net new jobs and account for nearly 48 percent of the U.S. private sector workforce. And small- and medium-sized businesses outpace all other sectors as one of the fastest-growing in the United States. InterContinental® Hotels Group (IHG) goes above and beyond to create opportunities for this segment with its IHG® Business Edge program, voted Best Small- to Mid-Sized Business Program in Global Traveler’s 2019 GT Tested Reader Survey awards.
All airplane flights begin on the ground. An airport is the starting point, but airspace issues continue to expand from the terrestrial to the aerial. Altitude is no barrier when countries claim sovereignty from the Earth to beyond the stratosphere.
United Airlines plans to bump up its capacity by 4 percent month over month in September; this will account for 37 percent of its schedule compared to the year prior.
IHG® Business Edge provides small- to midsized enterprises with benefits and confidence to navigate the evolving business travel environment.
Yonder, a reimagined outdoor lodging and camping experience in southern Utah, is set to open Sept. 1. Located on scenic Highway 12 on the grounds of an old drive-in movie theater, Yonder will boast 10 custom Airstreams, 22 modern cabins and 67 RV camping sites. The property also features 2,000 square feet of communal space, with a clubhouse and bathhouse, general store, “drive-in” movie theater, resort pool, hot tub and bonfire pits.