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Posts by Karen Page

We agree that the vast majority of professional cooks cook as a trade or as a craft. We count ourselves as very fortunate to have experienced the creations of some of the best culinary artists on this planet -- many of whom do not always cook at that level themselves. (Even Daniel Boulud sometimes grills a hamburger without any pretense that he's creating art!) Karen & Andrew Karen Page & Andrew Dornenburg Co-Authors, BECOMING A CHEF, CULINARY ARTISTRY, DINING...
Beer, definitely -- especially styles such as Pilsner, Saison, and even an American IPA (India Pale Ale). But sake (which we love, too!) tends to be very delicate, and easily overwhelmed by very spicy and/or hot foods -- so wine and beer tend to trump sake as pairing partners. Cheers, Karen & Andrew Karen Page & Andrew Dornenburg Co-authors, BECOMING A CHEF, CULINARY ARTISTRY, DINING OUT, CHEF'S NIGHT OUT, THE NEW AMERICAN CHEF and WHAT TO DRINK WITH WHAT YOU...
Dear M. Brown, You did a great job of nailing some of the key reasons that every chef who's ever visited ChefTalk.com will want to master the subject of food and drink pairing! As you said, - It's the Next Big Thing. In fact, we believe that history will look back upon 2006-07 as a critical turning point in the dramatic rise of food and drink pairing. - It's a way to "sell sell sell" -- and increase check averages in the increasingly competitive environment of...
Turn-ons: - Wine lists that include many offerings by the glass and/or the taste. Gramercy Tavern in NYC is one of our favorite places for this. - Wine lists that have some kind of central organizing force, whether alphabetical, by weight, by country, or by grape, etc. - Wine lists that reflect the cuisine they are meant to accompany. (We're tired of seeing only Chardonnay and California Sauvignon Blanc offered at Thai restaurants.) - Wine lists that include...
An important question! When eating at home, your pairing options might often be limited to the beverages you have on hand. So, in our new book WHAT TO DRINK WITH WHAT YOU EAT, we asked leading sommeliers to recommend a case of wines to have on hand so that you're ready for virtually any food-pairing occasion that might arise. Here's what's in their recommended case: 1) German Riesling 2) Pinot Noir / Red Burgundy 3) Chardonnay / White Burgundy 4) ...
Nicko, perhaps one of the reasons there is an increasing expectation that chefs are also wine experts is that an increasing number, in fact, are. Over the past year, we've read or heard about a number of chefs whose wine (and/or other beverage) expertise complements their culinary expertise (or vice versa), including: * Stephen Asprinio, a CIA alum, went on to serve as sommelier at Nob Hill at the MGM Grand in Las Vegas * Saunders Conroy, sommelier of the Besh...
As the co-author (with Andrew Dornenburg) of CULINARY ARTISTRY, which many of you have mentioned in this forum, I can attest that we're both very interested in learning more about how you use the book, as well as discovering what you like best (and least) about it. Having used a similar approach to the subject of pairing food and drink in our latest book WHAT TO DRINK WITH WHAT YOU EAT, we're in the midst of finishing our next book on the subject of culinary composition...
Hi Grant, At the risk of sounding self-serving, we'll share with you the fact that Michelin two-star U.K. chef John Campbell was recently asked about the most inspirational book he's ever read, and he named CULINARY ARTISTRY. Then just the other day we learned that New York chef Rocco DiSpirito cites CULINARY ARTISTRY in his new cookbook: "Which flavors go best together? CULINARY ARTISTRY by Andrew Dornenburg and Karen Page is full of valuable advice for cooking...
Thanks -- we're delighted to hear that you made it through BECOMING A CHEF! As Andrew is dyslexic, he's more visually oriented as well, and we wanted to design a book that was both fun and easy to read. We're happy to learn that was the case with you. In addition to our new book THE NEW AMERICAN CHEF, we're excited that BECOMING A CHEF is coming out in a newly-revised edition (with great new material, including a conversation with Mario Batali on how he opened his...
WOW -- thanks to all for the very warm welcome! We appreciate it. Our hats off to SUZANNE, who seems to know our books as well as we do (thank you!)...and to JON and PETE for their kind words about CULINARY ARTISTRY...and to CAPE CHEF (and JON) for theirs for BECOMING A CHEF! As for CAPE CHEF's question about what it was like for Andrew to study with Madeleine Kamman at the School for American Chefs at Beringer Vineyards...We're not sure how many people are...
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