Jim Burke Is 2016 Chef in Residence at Morgan’s Pier

Jim Burke is back cooking in Philadelphia

Philadelphians have missed Jim Burke’s cooking since his restaurant James closed back in 2011. But this summer, the chef will be back cooking in Philadelphia as the chef-in-residence at Morgan’s Pier when it opens for the 2016 season on April 21st. Burke’s accolades include being a winner of Food & Wine’s Best New Chef, a nominee for Best Chef-Mid-Atlantic by the James Beard Foundation and a finalist for Bocuse d’or USA. After James, he worked in New York at Stephen Starr’s Caffe Storico and Daniel Boulud’s Bistro Moderne. He has also recently been working as a chef/instructor for Drexel’s hospitality program.

At Morgan’s Pier, Burke follows in the steps of Nick Elmi (Laurel), David Gilberg (Koo Zee Doo), George Sabatino (Aldine) and David Katz (Mémé) who have been past chefs-in-residence.

Burke’s menu, which is inspired by his time cooking in Italy will include:

• Gnocchi Gratinati with summer truffles
• Fisherman’s Stew with saffron-tomato broth and garlic bread
• Country Ham & Grilled Melon.

The rest of the menu will feature shareable American classics plus the revival of favorite dishes from past seasons. Among the triumphant returns:

• Snack Bacon(Katz)
• Elote Corn Salad (Gilberg)
• Lobster Roll (Elmi)

Burke says “my family and I are so happy to be back home. It made an immediate impact on all of us to have that connection with our community again. A lot has happened in the Philadelphia dining scene during the short time we were gone, it’s very exciting to jump back into the mix.”

This is the fifth season for Morgan’s Pier and the tradition of well-known chefs, al fresco dining, cocktails, craft beer and entertainment continues.

Last year’s chef’s table, a 20-person crow nest overlooking the pier returns with family-style dinners available for booking. Three varieties of meals will be offered:

• Seafood Jubilee – a hand selected variety of seafood with seasonal sides
• A Celebration of Poultry – a medley of chicken, duck and quail
• Slow Roasted Pig – a local suckling pig slow roasted to perfection.

New for 2016 is a larger option for private events as the lounge area now has its own bar and room for up to 50 people. Tuesdays will be industry nights, Wednesdays will see rotating special events like craft beer tastings, Thursdays will feature live bands and a more extensive brunch menu will highlight the weekends. Live DJs will also be part of the weekend entertainment.

Burke won’t likely disappear when the summer ends as he and his wife Kristina Burke are working on their next project.

Morgan’s Pier [Foobooz]