What You'll Get
Thanksgiving is the time of year when families gather ‘round the dinner table in lieu of their usual gatherings ‘round the tire fire in the master bath. Make the most of this rare occasion with today’s Groupon: for $145, you get a Thanksgiving feast for 6–8 people from David Burke at Bloomingdale’s (a $299 value). The dinner includes the following:
- One quart of butternut-squash soup
- One quart of cornbread stuffing
- One quart of gravy
- One quart of green-bean-and-chestnut salad
- One quart of baby carrots
- One pint of house-made cranberry sauce
- One quart of sweet potatoes
- Whole 10–12-pound, uncooked, deboned Pat LaFreida turkey in a disposable sheet pan
- One dozen cheesecake lollipops
- Four ciabatta rolls
Chef David Burke, the foodsmith behind David Burke at Bloomingdale’s, draws upon his training at the Culinary Institute of America to lead his chefs in creating a take-home Thanksgiving feast. Diners start the festivities by pretending to pull the wishbone of a deboned, trestled turkey before roasting it in its disposable sheet pan. Butternut-squash soup revs up appetite engines for the race down a mountain of tender sweet potatoes with baby-carrot obstacles. Hearty cornbread stuffing builds a delicious levee against seasonal floods of savory gravy, and dabs of house-made cranberry sauce paint plates with splashes of color and cleanse palates with crisp tartness. After the sumptuous autumnal feast, a dozen cheesecake lollipops satisfy sweet teeth, and four ciabatta rolls facilitate the tradition of post-Thanksgiving sandwiches for days to come. Orders not picked up on November 23, 2011, will be donated to Table to Table.
The Fine Print
Promotional value expires Nov 23, 2011. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per order. In-store only; must pick up on 11/23/11. Orders not picked up on 11/23/11 will be donated to Table to Table. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About David Burke at Bloomingdale's
Chef David Burke studied at the prestigious Culinary Institute of America before earning a glowing reputation as chef at the River Café and later the Park Avenue Café. He would parlay those experiences into his own entrepreneurial success, opening the celebrated davidburke & donatella on 61st Street in 2003, and then taking over the 59th Street façade of the iconic Bloomingdale's department store. David's intent in opening his eatery in Bloomingdale's was to fuse different sensibilities. On one side, the Burke Bar Café offers a stylish, full-service dining experience. Alternatively, on-the-move shoppers can step over to the other side of the historical frontage where they can enjoy a convenient in-eat or take-out meal at Burke in the Box. Here, chefs prepare award-winning cuisine and swaddle it in snazzy takeout boxes. The menus at both establishments fuse fresh, seasonal fare and attentive service in a lively atmosphere.