$139 for a Football-Party Platter for Up to 10 People from David Burke at Bloomingdale's ($350 Value)

Midtown East

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In a Nutshell

Culinary Institute-trained chef David Burke assembles take-home platters of potato sliders, buffalo-chicken meatballs & pulled pork

The Fine Print

Promotional value expires Feb 5, 2012. Amount paid never expires. May buy multiples. Carryout only. Must pick up on 2/5/12 from 11AM-6PM. Orders not picked up on 2/5/12 will be donated to Table to Table. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Snacks are crucial to the enjoyment of televised football, just like a jersey from the home team and a remote control equipped with a honing transmitter. Gear up for the big game with today’s Groupon: for $139, you get a football-party platter for up to 10 people from David Burke at Bloomingdale’s (a $350 value). As an added bonus, Groupon customers also receive a bottle of Rosenblum chardonet or cabernet savignon during their next dinner. Orders may be picked up between 11 a.m. and 6 p.m. on Sunday, February 5. The platter includes the following:

  • 1 dozen Pigs in Comforters with fresh mozzarella and deli-mustard dipping sauce
  • 1 pound of buffalo-chicken-and-blue-cheese meatballs with celery and carrot sticks
  • 1 pound of panko-crusted chicken tenders with honey-mustard dipping sauce
  • 1 pound of pulled pork
  • 1 dozen potato-slider mini rolls
  • 1 quart of beef chili over dirty rice
  • 1 quart of caramel corn
  • 1 quart of General Manager Evan’s family recipe scrumptious bar mix
  • 10 pieces of fried mac ‘n’ cheese

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 take-home party platters for the big game. Football fans start the festivities by dipping mozzarella-topped Pigs in Comforters in deli-mustard sauce, or crunching bar mix prepared according to the restaurant manager’s secret family recipe and astrological divinations. Beef chili over dirty rice revs up appetite engines for the race down a mountain of buffalo-chicken-and-blue-cheese meatballs. Pulled pork scouts plates, drafting a team of potato-slider mini rolls, panko-crusted chicken tenders, and crispy helpings of fried mac ‘n’ cheese. After the sumptuous game-day feast, kernels of caramel corn satisfy sweet teeth and act as to-scale footballs for popsicle-stick reenactments of game-changing plays.

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.

Customer Reviews

Great customer service and really friendly. Great job guys!!!
Michele A. · February 19, 2012
Mac and Cheese was amazing
Kimberly P. · August 10, 2015
The service was great. Setting wise, it was cozy and chic. I would recommend it!
Mercedelli G. · February 28, 2015

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