“These are inspired by the McDonald’s McFlurries,” cooed a server as he offered celebrity chef David Burke a cone filled with a blend of strawberries, ice cream and whipped cream. The Observer also politely took a cone, examining it with mild anxiety.
After all, this summer soiree was being catered by Mr. Burke to raise money for the International Rescue Committee and to feature the New Roots campaign, which supports community gardens for refugees in America, so that they can grow, harvest and market food from their native cultures. If McDonald’s was inspiring the food, we were in a pickle.
Mr. Burke quickly corrected the good man: “Of course not.” He attacked his cone with a spoon.