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Posts by Andrew Dornenburg

Thank for your kind words, Mezzaluna! And, by the way, we're all neophytes when it comes to wine -- there is so much to learn that not even the masters know it all. But what a pleasure it is to learn from each other, every single day! Cheers, Karen & Andrew Karen Page & Andrew Dornenburg Co-Authors, WHAT TO DRINK WITH WHAT YOU EAT Winner of the 2006 Georges Duboeuf Wine Book of the Year Award http://www.becomingachef.com
Since we're winding down this week's Open Forum, we wanted to leave ChefTalk.com readers with a few phenomenal food and drink pairings -- which we hope will lead you to your own peak flavor experiences! "I like guacamole and chips with a margarita -- or with a crisp white like Sancerre, Torrontes, or Gruner Veltliner." --Jill Gubesch, sommelier, Frontera Grill (Chicago) "Tannin goes with barbecue, whether in the form of iced tea or red wine...Wine is essentially...
Small world! Please be sure to tell chef-partners Josh and James that you read about their restaurant NIMBUS during this week's Open Forum, thanks to ChefTalk.com! Cheers, Andrew & Karen Andrew Dornenburg & Karen Page Co-Authors, WHAT TO DRINK WITH WHAT YOU EAT http://www.whattodrinkwithwhatyoueat.com
Thank you. :blush: By the way, this marks our first-ever use of an animated emoticon in a posting -- you've just made history! Cheers, Andrew & Karen Andrew Dornenburg & Karen Page Co-Authors, WHAT TO DRINK WITH WHAT YOU EAT http://www.whattodrinkwithwhatyoueat.com
Influences: Karen's greatest influence is not a "who" as much as a "what." Karen not only studied journalism as an undergraduate at Northwestern University's Medill School of Journalism, but she also has a master's degree in business administration and worked as a strategy consultant to Fortune 500 companies. The former made her a stickler for researching the facts, while the latter opened her eyes to new ways of presenting information. Both experiences developed her...
Our current answer would be that we can't think of any -- since we put all "the answers" in WHAT TO DRINK WITH WHAT YOU EAT. Our hope was that our readers would never be stumped again! But of course the traditional answers to the questions have been: * Strongly-flavored foods, such as artichokes, asparagus, and vinaigrettes, and * Strongly-flavored wines, such as highly oaked or tannic wines (e.g. Chardonnay, Cabernet Sauvignon). They're just not difficult once...
P.S. We ran this essay in our complimentary e-newsletter (which goes out to more than 20,000 food-and-wine-loving readers across North America and around the globe; to subscribe, just send your email address to CookbookRave@aol.com) on the 10th anniverary of BECOMING A CHEF's publication in 2005. We thought it might be of interest to any aspiring food writers reading this: <
The best advice we can give for becoming a food writer is the same advice that Chez Panisse chef-owner Alice Waters gave to readers of our book BECOMING A CHEF on becoming a chef: "Being a really good cook has to do with having a point of view." --Alice Waters We would encourage prospective food writers to know themselves, so that they can determine what unique point of view they can bring to the world of food writing. Carving out a niche that you're uniquely...
Dear Nicko, Our thanks to you and your ChefTalk.com readers for making us feel so welcome this week -- and for all the questions! We can be reached after this week via our Web site at www.BecomingAChef.com, and via email at Dornenburg@aol.com. Best wishes for 2007, Karen & Andrew Karen Page & Andrew Dornenburg Co-Authors, WHAT TO DRINK WITH WHAT YOU EAT Winner of the 2006 Georges Duboeuf Wine Book of the Year Award
In a year filled with memorable meals, the one that stands out to us as we reflect on 2006 is not our visit to a four-star temple of haute cuisine, but to a fledgling restaurant opened by two young chefs with a dream in Bellingham, Washington, which is located between Seattle and Vancouver. At Nimbus in Bellingham, we tasted the future of food. And it was delicious. Two talented young chefs,, Josh Silverman and James Winberg are taking this college town (and lucky...
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