Beat Chef Burke Cooking Competition
and 3-Course Dinner
in the Private Dining Room
A relaxing, social dinner for you.
A heated, yet friendly, competition between Chef David Burke and our up-and-coming guest chefs!
$100 per person (plus tax and tip)
Competition 1:
Chef David Burke vs Chef Milton Sanz
Seating at 630pm
greeting with charcuterie and hors d’oeuvres
7pm Seated Dinner
The Competition begins and you might be selected as a judge!
A panel of 2 randomly selected Audience Members and Chef Francois will judge the cooking competition as you dine.
Red Horse fires up pre-dinner snacks served with a signature cocktail, as Chef David Burke competes against challenger Chef Milton in a friendly cooking competition. Witness first hand the chefs’ creativity as they devise dishes on the spot highlighting flavor profiles and presentation of the mystery ingredient.
1st Cook Off
7pm Appetizer
730pm Second Cook Off and Judging
8pm Main Course
8:45 Dessert Petit Fours Assortment
9-930pm Q & A + photo time!
Chef Milton Esteban Sanz:
A Culinary Journey Forging Elevated Global Flavors
As Chef of Red Horse by David Burke, in White Plains, NY, Milton Esteban Sanz directs all day-to-day kitchen operations and menu curation. Born in New York and raised by Uruguayan immigrants, Chef Sanz’s culinary passion ignited early, learning his mother’s treasured pastry recipes and mastering open-wood fire Gaucho-style asados with his father. Driven by his multicultural heritage and a burning culinary ambition, Sanz embarked on a global odyssey, immersing himself in diverse cultures and cuisines to refine his distinctive culinary voice.
In 2013, Sanz joined the esteemed ranks of Mario Batali’s award-winning Tarry Lodge in Port Chester, NY, collaborating with culinary luminary Chef Andy Nusser and renowned restauranteur Joe Bastianich to craft innovative menu items and exceptional specials. Sanz’s illustrious career includes tenures at celebrated kitchens nationwide, from the Lonesome Dove in Fort Worth, Texas, to the Michelin Bib Gourmand-recognized The Cookery in Dobbs Ferry.
His insatiable pursuit of knowledge led him to train at world-renowned Michelin three-star establishments, including Thomas Keller’s Per Se and Grant Achatz’s Alinea in Chicago. Harnessing his vast expertise and culinary artistry, Sanz masterfully develops specials showcasing premium, simple ingredients. His dishes pay homage to the Italian-American classics of his Westchester, NY, upbringing while seamlessly integrating multicultural influences gleaned from his extensive travels. With unwavering dedication, Chef Sanz continues to evolve and elevate his craft.
