November 20, 2009
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417 Magazine

Impeccable Taste

Chateau Grille Executive Chef Anthony Burke brings pleasures for the palate at April’s 417 Cooking Class.

By Chris DeRosier

(page 1 of 6)


Photo By Edward Biamonte
The Chateau on the Lake is a four-diamond establishment as rated by AAA, and one could argue that Chateau Grille Executive Chef Anthony Burke can be counted as the reason behind at least one of those diamonds. A proud alumnus of the Culinary Institute of America, Burke has brought exacting quality standards—and a remarkable sense for combining flavors—to

one of Branson’s finest hotels. For one night, Burke and his staff will bring the same standards and flavors to a plate near you for this month’s 417 Cooking Class.

Get ready for four creations from the minds of Burke and his staff, starting with a seared scallop and goat cheese tart topped with a luscious strawberry salsa. Following that will be Chateau Grille’s signature grilled Caesar salad, served on a romaine lettuce heart and topped with a side of rich tomato concassée. For the entrée you’ll find a butter-soft lamb crown Versailles awaiting your appetite. To finish, Burke and company will serve a lemon poppy seed cheesecake mated with a smooth basil gelato.
The first three courses are paired with wines from IV J’s Winery.

417 COOKING CLASS

Presented by Metro Builders Supply

The 417 Cooking Class is a series that highlights the best local chefs and their creations, plus wine pairings provided by IV J’s Wines and Dain Wines. In the following pages, you’ll find recipes for the four-course dinner that Chateau on the Lake executive chef Anthony Burke will prepare on April 17 at Metro Builders Supply’s sparkling demonstration kitchen.

WHERE: Metro Builders Supply, 3252 N. Glenstone Ave., just north of I-44
WHEN: 6 p.m., Tuesday, April 17
TICKETS: $60 per person. Contact Nicole Fuller at 417-883-7417 for details. Tickets are limited to 24 people on a first-come, first-served basis.

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