CHEF SAM DEMARCO LAUNCHES "COUTURE CUISINE" MENU AT FIRESIDE IN CONJUNCTION with
"Bringing Home the Birkin" Sweepstakes
NEW YORK (April, 2008) – Starting Tuesday, April 29, Fireside Cocktail Cuisine at Omni Berkshire Place will launch “Couture Cuisine,” exclusive specials available morning, noon and night featuring ultra-luxe ingredients in conjunction with the launch of Michael Tonello’s memoir BRINGING HOME THE BIRKIN. Chef Sam DeMarco created the culinary homage to the coveted handbag to kick off the Bringing Home the Birkin Sweepstakes. William Morrow, an Imprint of HarperCollinsPublishers, has partnered with Omni Hotels for the Birkin bag giveaway in celebration of Tonello’s book — the hilarious, globetrotting tale of one man's entrepreneurial journey through the world of Hermès. Customers can enter-to-win the bag at www.omnihotels.com/birkin, no purchase necessary. The one-year-old Fireside, whose executive chef, Sam DeMarco, is considered one of New York’s most electrifying chefs, will also host the invitation-only book launch party on Tuesday, April 29, 2008. The “Couture Cuisine” menu will be available until the Bringing Home the Birkin Bag Sweepstakes closes on May 29.
The "Birkin bag” is a luxury handbag created by fine accessories designer Hermès and named after the iconic British-born actress and singer Jane Birkin. Since its introduction in 1981, the Birkin bag has amassed a cult following as the ultimate handbag for the rich and famous. Enthusiasts often wait up to two years to purchase a bag, which starts at $9,000 and can cost as much as six figures.
DeMarco’s “Couture Cuisine” couture menu includes hard-to-find ingredients favored by the international jet-set Birkin-toting crowd, so now anyone can experience the high life. For breakfast, there’s the “Bling Bling Benny,” an indulgent dish made of crispy poached eggs, smoked sturgeon, confetti caviar, and roasted asparagus smothered in tangy hollandaise. At lunch, there’s “OB’s Kobe Burger” topped with decadent sautéed chanterelles, summer truffles, shallots, and melted brie (the “OB” stands for Omni Berkshire). The “Luxe A-5 Gold 5oz Japanese Kobe Sirloin” is served tableside at dinner with a scorching Himalayan salt brick so diners can sear their own meat. And of course, no evening is complete without a “Berk-tini,” an intoxicating combination of Hendrick’s Gin, orange, ginger and carrot juice, elderflower, yuzu and a spritz of absinthe.
Enter the BRINGING HOME THE BIRKIN SWEEPSTAKES. The sweepstakes commences April 10 at 12 pm EST, and the last entries will be accepted May 29 at 5:00 pm EST. The winners will be selected by a random drawing on June 5 and notified by e-mail. Official rules
The grand prize winner will receive a new Hermès Birkin bag (35cm, "veau swift" leather, Hermès orange, Palladium/silver hardware) and a personalized signed copy of BRINGING HOME THE BIRKIN (total estimated retail value $9,025.95). Second and third prize winners will respectively receive one Hermès Chaine d’Ancre Bracelet along with a personally signed copy of BRINGING HOME THE BIRKIN (estimated retail value: $1100.95) and two one-night weekend (Friday or Saturday only), certificates from Omni Hotels (estimated retail value: $500).
Fireside Cocktail Cuisine is located on the first floor of the Omni Berkshire Place at 19 East 52nd Street at Madison Avenue, New York, NY. Reservations recommended--call (212) 754-5043. It is open seven days a week, offering breakfast, lunch and dinner.
For more information regarding the Omni Signature Restaurant Collection, please contact Amanda White or Leslie Friebert at JS² Communications: 323-866-0880x104 or 212-905-6260.
Recipes inspired by Michael Tonello's memoir,
Bringing Home the Birkin
Bling Bling Benny
Crispy Poached Eggs, Smoked Sturgeon, Confetti Caviar,
Roasted Asparagus Hollandaise
OB’s Kobe Burger
Sautéed Chanterelles, Summer Truffles, Shallots, Melted Brie
Luxe A-5 Gold 5oz Japanese Kobe Sirloin
Served tableside with a Scorching Himalayan Salt Brick
Hendrick’s Gin, Orange, Ginger and Carrot Juice, Elderflower, Yuzu and a Spritz of Absinthe
Chef Sam “I am” DeMarco General Manager Kerin Doran