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Thank you!  

post #1 of 7
Thread Starter 
Andrew & Karen,

Since today is the last day of the open forum I just wanted to say thank you for taking time out of your schedule to spend some time with the ChefTalk community. All the best to you both in your future endeavors.
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
post #2 of 7

Re: Thank you!

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
post #3 of 7
We're grateful you could join us! As a neophyte oenophile, I learned a lot.

Thanks so much!
Mezzaluna
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
post #4 of 7

Re: Thank you!

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
post #5 of 7
Having had the priviledge of writing a review for your dynamic team (and seeing it posted on your site!) it has been a great experience to see you "in action" here at ChefTalk. Thank you so much for your time and insight! I continue to refer to your books in my classes with my "up and coming" culinary students.

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

post #6 of 7
Andrew and Karen thank you also from me for not only your time in being here but the depth and breadth of your resopnses. I only wish I had more time to have offered more to the conversations this week.
Best regards!
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
post #7 of 7
Merci Andrew & Karen,

Continued success.
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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