"I've been telling everyone about the absolutely incredible birthday meal I had at Park Avenue Café here in New York City," writes Sherri Steinfeld Maxman of New York City. "The knee-weakening menu included Burke's famous "pastrami" salmon; a morel flan served with eggshells nestled in eggcups; basil-rubbed rack of lamb with oven-dried tomato ravioli; Camembert fondue with truffle essence; and a dazzling array of desserts."
Executive chef David Burke uses the term fondue freely, in this case applying it to a truffle-flavored cream sauce served with a slice of Camembert. He likes to use Hudson Valley Camembert, a blend of sheep's and cow's milk. It is available by mail order from the cheesemaker, Old Chatham Sheepherding Company in Old Chatham, New York , tel. (888)743-3760.
