Blog of award-winning authors
KAREN PAGE &
Named one of GourmetFood.About.com's "Top 10 Food Blogs"
Named one of The Fifty Best Links for Epicureans
Named to MUG 400 for "distinctive contribution to life in New York"
"Andrew Dornenburg and Karen Page monitor the pulse of the food world like nobody's business. There's a fantastic database of restaurant reviews, too."
— Babbo pastry chef Gina DePalma
"Page and Dornenburg also write one of the most informative and engaging food/wine blogs on the planet. Check it out."
— Bestselling author Michael Gelb
"If you asked me what I came into this world to do,
I will tell you: I came to live out loud."
— Critic and novelist Emile Zola (1840-1902)
"There is nothing under the sun better for man than to eat, drink, and be merry. Go, therefore, eat your bread with joy and drink your wine with cheer.”
— Ecclesiastes 8:15
Looking for a more current update?
Follow us at www.twitter.com/karenandandrew
"Twitter's Top 10 Wine Gurus...@KarenAndAndrew."
—Phil Butler, Argophilia.com (January 23, 2013)
"Who to follow: Authors Andrew Dornenburg and Karen Page obsess over food and wine."
—Tara Q. Thomas, Wine & Spirits magazine (Fall 2009)
"Tasty Tweets: 55+ Foodies to Follow on Twitter....@KarenAndAndrew — Karen Page and Andrew Dornenburg are the authors of numerous books, most recently THE FLAVOR BIBLE, winner of the 2009 James Beard Award. Their tweets talk about their books, food commentary, and interesting links."
—Cameron Chapman, Mashable.com (August 13, 2009)
"9 Famous Foodies to Follow on Twitter. Hungry for some tasty tweets? The culinary community is sweeping the Twittersphere, and now you can keep up with some of the biggest names in the biz just by clicking the 'follow' button on Twitter. Here are some faves... @KarenAndAndrew: You heard of THE FLAVOR BIBLE? Karen Page and Andrew Dornenburg wrote the book."
—Michele Laudig, Phoenix New Times (July 10, 2009)
Thursday, March 6, 2014
— We know you've already figured it out, but we thought we should acknowledge that we've had our heads down on deadline to finalize the words and images for THE VEGETARIAN FLAVOR BIBLE (Little, Brown; Oct. 2014). We've been putting a lot of things on hold in the meantime, but we're getting to the point where we should be able to lift our heads again in the coming month or two to share more details about the book. We couldn't be more excited about it, and are grateful to all our readers (vegetarians, flexitarians, and omnivores alike) who have responded with such enthusiasm when they hear that it's coming....While putting in countless 12-hour workdays, we've appreciated the warm encouragement which has been fueling our final efforts. Onward and upward!
Enjoying the Lodge's fireplace with Jeff and Cynthia Penney
on New Year's Eve
Karen Page, NYPD Commissioner Bill Bratton, Rikki Klieman,
and Andrew Dornenburg at One Police Plaza
After "Cinderella," we sipped Champagne from glass slippers!
Harriet Harris and Karen Page backstage at "Cinderella"
Harriet Harris and Andrew Dornenburg
Sunday, January 5, 2014
— We hope your 2014 is off to a great start! Ours is, after having had the wisdom to pay a return visit to the Lodge at Woodloch in Hawley, PA (just 95 miles from New York City) — one of our favorite places on earth. We were happy to be invited back to celebrate our third New Year's Eve in a row at the Lodge, which has been named one of the world's best destinations spas, and led three different talks on wine during our stay: two on sparkling wines, and one on wine and the enneagram.
We ended up having to cut our visit a bit short, but for good reason: We'd been invited to attend Mayor Bill de Blasio's official swearing-in of our friend Bill Bratton as New York City's Police Commissioner on Thursday morning. We feel safer already, knowing that our beloved New York City is in the hands of the man who's been cited as the greatest force in policing of the past century.
And our year truly got off to a fairy-tale beginning last night when we finally caught "Cinderella" on Broadway, which stars the amazing Harriet Harris in the role of Cinderella's wicked (not to mention wickedly funny!) stepmother Madame. We had a great time visiting with Harriet (who's a fellow friend of The Acting Company) backstage after the show, where we even sipped Champagne from glass slippers!
Karen Page, Dee Soder, Barbara Lazaroff, Gael Greene
Citymeals Executive Director Beth Shapiro and CBS legal analyst Rikki Klieman
Bobbi Brown and Karen Page
Bobbi Brown, Padma Lakshmi, and Debra Messing
Pamela Morgan, Karen Page, Donna Zaccaro, Laura Day
Gael Greene is surprised with a birthday cake,
as Kathleen Turner looks on
Cyndi Lauper performs "Time After Time"
Cyndi Lauper with Jonathan Tisch
Thanking the 2013 "$10,000 Men," each of whom is
providing weekend meals for 15 people for a full year
William Blodgett, Laurie Tisch, Karen Page, and Shari Scharfer-Rollins at fun table 4
Gloria Steinem gives a rousing introduction (and a pair of stiletto heels) to $10,000 Man Michel Roux
Karen Page and Brooke Shields
Katie Couric, 2013 Citymeals honorees Betsy Bernardaud and Donald Tober, and Citymeals founder Gael Greene
Power Lunch emcee Katie Couric and Karen Page
Rotisserie Georgette owner Georgette Farkas & Karen Page
Karen Page with 2013 Presidential Medal
Freedom winner Gloria Steinem
Lizzie Tisch, Debra Messing, and Karen Page
Karen Page, Laurie Tisch, Rikki Klieman, Laura Day
Saturday, November 23, 2013
— The must-attend lunch of the year for more than 400 of New York City's most powerful women is Citymeals-on-Wheels' annual Power Lunch for Women, which celebrated its 27th anniversary yesterday at The Plaza. Raising a record $1.3 million to feed New York's homebound elderly, the event keeps getting bigger and better. Katie Couric served as emcee, and the lunch kicked off with a moving performance of "Time After Time" by Emmy, Grammy and Tony Award-winning artist and advocate Cyndi Lauper. Betsy Bernardaud and Donald Tober were honored for their long-time support of Citymeals. Winner of a 2014 Presidential Medal of Freedom this week, Gloria Steinem gave a hero's introduction to French bon vivant Michel Roux (of Absolut Vodka), thanking him for his pioneering role as Citymeals' first sponsor.
As a long-time supporter and member of the Lunch's Advisory Committee, Karen always looks forward to catching up with old friends at this event, but the Lunch's design also makes sure she meets new ones: Every guest pulls a table number from a big silver bowl upon entering the Ballroom, so seating is completely random. She just happened to luck into one of the best seats in the house, at Table 4 right between Laurie Tisch (who is behind the inspired effort to bring NYC Green Carts selling fresh produce to underserved neighborhoods) and Corcoran Group dynamo Shari Scharfer-Rollins, who was seated next to auctioneer/appraiser extraordinaire Kathleen Doyle.
Citymeals is able to ensure than more than 17,000 elderly homebound New Yorkers are fed through its tireless efforts. You, too, can support this deserving 501(c)(3) and take a tax deduction for doing so by clicking here — the entire process takes two minutes, and you can be confident that 100 percent of your donation will go directly to the preparation and delivery of meals.
A memorable welcome to lunch at Le Cercle Rouge
Great band serenading us during lunch
Karen Page with Franck Duboeuf at Le Cercle Rouge
Thursday, November 21, 2013
— It's been a particularly busy year, as evidenced by the fact that just before the release of Beaujolais Nouveau this year — which takes place on the 3rd Thursday of November — we realized that our calendar for that day was blank. Few love celebrations the way the French do, and several of the parties that Georges Duboeuf has thrown year after year to celebrate the new release have become the stuff of legends. We didn't want to miss this year's, even if the invitation was lost somewhere amongst the hundreds of emails we just haven't been able to get to these past several deadline-driven weeks.
A few emails later, we had the party details in hand along with assurances that it wasn't too late to join the fun. While our colleagues and friends dined on sweetbreads and small birds, we relished our salads of crisp greens with goat cheese followed by ravioli stuffed with root vegetable puree and bathed in a brown butter sauce. Beaujolais is light-bodied, fruity, and high enough in acidity to have been able to refresh all of our respective palates, no matter what was on our plates.
Georges Duboeuf's website is: duboeuf.com. Especially after hearing how impressed Ann & Benjamin Lewin, MW, were with it, we look forward to visiting Georges Duboeuf's legendary visitor center, which is said to be one of France's very best winery visitor centers.
DonnaChiara wines on ice at Charlie Bird wine tasting lunch
Charlie Bird dishes that put the food friendliness of 2007-2012 DonnaChiara Fiano di Avellino ($16) to the test included this Tomato Carpaccio & Stracciatella Salad...
...this lovely Fig & Ricotta Toast...
...and excellent Farro Salad with Pistachio, Mint & Parmesan
The gorgeous black pepper-noted 2009 DonnaChiara Taurasi ($34) offers outstanding value for the price, and stands up beautifully to red sauced pasta
Karen with fifth generation DonnaChiara
managing director Ilaria Petitto at lunch
Friday, October 11, 2013
— It's hard to remember the last time either of us heard so many wine writers talking about buying a case of wine to enjoy around the house, as we're all commonly sent more wine samples than we can possibly taste. It takes something special to prompt us to contemplate shelling out hard-earned money for wine, but t
he DonnaChiara wines we tasted over lunch today at Charlie Bird in Manhattan definitely fit the bill.
They were special indeed, with their quality/price ratio representing an outstanding value. It was eye-opening to taste how beautifully these vibrant, balanced (fruit/mineral/stone) whites were aging via a vertical tasting of 2007-2012 DonnaChiara Fiano di Avellino — and the notable freshness of the 2007 leads us to believe they'll continue to age well for another decade or even longer.
Fifth generation DonnaChiara
managing director Ilaria Petitto
spoke with pride of what her young (since 2005) winery has accomplished in a relatively short time, being featured on wine lists (including Rosemary's, the winery's first New York City restaurant account) alongside other renowned wines from the Campania region such as Mastroberardino.
Taurasi is sometimes referred to as "the Barolo of the South" for its outstanding aging potential, and DonnaChiara's Taurasi appears to be no exception. We both loved the elegant 2009 DonnaChiara Taurasi, with its notes of black pepper, smoke, and thyme, and which at $34 represented an outstanding value wine — one we'd happily pull out our own wallets to taste again.
DonnaChiara can be found online here.
Northwestern President Morton Schapiro (at podium)
moderates notable alumni panel featuring Barbara Gaines '63,
Lanny Martin '63, Karen Page '83, Adam Karr '88, Ben Parr '08, Charles
Modlin '83 and Mike Greenberg '89
Karen's fellow NU and HBS alum Adam Karr manages to crack up the entire alumni panel!
Northwestern President Morton Schapiro with Karen Page
Spice House co-owner Tom Erd, Karen Page, Andrew
Dornenburg and Patty Penzey Erd cheer on the Wildcats
with a delicious cake from Bennison's Bakery in Evanston
Northwestern's Class of 1983 Reunion Co-Chairs Charles Modlin, Kathy Pappas, Steve Nelson, and Karen Page prepare to present the class gift to President Schapiro on the football field
Monday, October 7, 2013
— Karen's 30th Reunion of The Class of 1983 at Northwestern University this past weekend proved to be a fun opportunity to catch up with old friends and meet some new ones, both during official reunion activities (including a fabulously fun party at FOUND on Friday night, and the Northwestern/Ohio State game on Saturday night) as well as impromptu ones like the last-minute book signing we ended up doing at The Spice House in Evanston on Saturday afternoon. Our thanks to all who made the weekend such a pleasure!
Sorry to miss us in Evanston this weekend? We're sorry to have missed you, too! We'll be signing copies of THE FLAVOR BIBLE and WHAT TO DRINK WITH WHAT YOU EAT at The Spice House on North Wells in Chicago's Old Town neighborhood on Wednesday, October 16th, from 6-7 pm, and hope to see you then and there!
Karen Page, Event Host Ruth Reichl, pastry chef
of Danny Meyer's North End Grill
Karen Page with Dirt Candy chef-owner Amanda Cohen and
her uber-popular "broccoli dawg"
The 2013 SHARE "Celebrity Sous Chefs" at Pier 60
Writers Mitch Burgess, Karen Page, and Robin Green
Rick Steinhaus, Andrew Dornenburg, Stephen Schiff
Karen Page and Jessica Hecht with a friend
D'Artagnan's Ariane Daguin with Laura Day
Lourdes Castro, Karen Page, Ai Fiori pastry chef
The one-and-only Daisy Martinez
Karen Page with Deborah DiClementi,
the event's Culinary Coordinator
Celebrity Sous Chef Jessica Hecht with Chef Amy Scherber
Letty Cottin Pogrebin, Ellie Krieger, Karen Page, Laura Day,
and Daisy Martinez in the Green Room
Tuesday, September 24, 2013
— We have Chef Charleen Badman (then of NYC's Inside, now of Scottsdale's FnB) to thank for introducing us to SHARE, the not-for-profit organization dedicated to supporting women facing breast and ovarian cancers. Charleen invited Karen to be her "Celebrity Sous Chef" (one of more than two dozen authors, anchors and actresses who assist an equal number of New York City's best chefs who happen to be women) 10 years ago, and Karen has had so much fun that she's returned every year since, including last night's 10th Anniverary Gala / "A Second Helping of Life."
Our hats off to SHARE for organizing this not-to-be-missed showcase for some of the most talented chefs and pastry chefs (such as Alex Ray of Danny Meyer's North End Grill, with whom Karen was serendipitously paired last night) in the city, for bringing together an endlessly fascinating group of "celebrity sous chefs" whom it has been a pleasure to get to know over the past decade, and for their important work in supporting a cause that has touched far too many of our friends and families.
You can support SHARE by visiting its website here.
10th Annual SHARE Gala
Monday, September 23, 2013
Event Host: Ruth Reichl
Guest Chefs: Einat Admony, Alison Awerbuch, April Bloomfield, Lynn Bound, Rebecca Charles, Amanda Cohen, Amanda Cook, Ariane Daguin, Amanda Freitag, Colleen Grapes, Alex Guarnaschelli, Gabrielle Hamilton, Sara Jenkins, Elizabeth Karmel, Meredith Kurtzman, Sarabeth Levine, Anita Lo, Ashley Merriman, Alexandra Raij, Alexandra Ray, Sunchar Raymond, Rosa Ross, Amy Scherber, Barbara Sibley, Ivy Stark, Julie Taras Wallach
Celebrity Sous Chefs: Sade Baderinwa, Becky Ann Baker, Brenda Blackmon, Hannah Bronfman, Lourdes Castro, Kathleen Chalfant, Tandy Cronyn, Laura Day, Elizabeth Falkner, Kitty Greenwald, Rozanne Gold, Donna Hanover, Jessica Hecht, Cindy Hsu, Najat Kaanache, Jodi Kantor, Ellie Krieger, Daisy Martinez, Alex McCord, Sara Moulton, Karen Page, Letty Cottin Pogrebin, Joanna Pruess, Daphne Rubin-Vega, Carole Shelley, Valerie Smaldone, Linda Stasi, Chely Wright
Monday, September 16, 2013
— Five years ago today, our lives changed forever with the publication of THE FLAVOR BIBLE. We're thrilled to be able to celebrate its five-year anniversary and to take this opportunity to thank everyone who played a role in its success, including all the experts we interviewed; our publisher Little, Brown; the booksellers who steered their customers in its direction; the journalists who brought it to the attention of their readers, listeners and viewers; and everyone who read the book who enjoyed it enough to tell someone else about it, generating all-important word-of-mouth.
We're grateful to every one of the 200,000+ people in the United States alone who have bought copies of THE FLAVOR BIBLE as of this year, and are using the book to make America a more delicious place to eat and drink, e.g.
We'll be sharing more in the coming weeks as we take the time to celebrate some very special people...and at a slower pace than we'd originally planned, given Karen's sprained hand!
Friday, September 6, 2013
— In the final push to finish THE VEGETARIAN FLAVOR BIBLE, as we celebrate the five-year anniversary this month of the first publication of THE FLAVOR BIBLE (Little, Brown; 2008), which is currently at the #10 spot on Amazon.com's list of the "Most Wished For" books on Cooking, Food & Wine.
Sunday, August 4, 2013
— A few days off to catch one's breath in the midst of marathon work sessions can be a wonderful thing. It's already exciting to contemplate getting back to work and finishing these projects...which will likely preclude regular blogging here in the weeks to come, although you can find more regular updates at Twitter.com/KarenAndAndrew.
Monday, June 24, 2013
— Rick Stromoski's nationally-syndicated food- and wine-loving comic strip "Soup to Nutz" has been making us laugh for ages, so we were especially thrilled to see our book WHAT TO DRINK WITH WHAT YOU EAT featured in the strip on page 37 of today's New York Daily News (and countless newspapers across the country; to see the entire strip, click here)!
Monday, June 3, 2013
— We're very grateful to have been blessed with such good news to share over this past month. Where to start? Since it's graduation season, we'll start here: On the heels of celebrating our one-year anniversary of eating 98% vegetarian in May, Karen last week was awarded her Certificate in Plant-Based Nutrition from Cornell University and the T. Colin Campbell Foundation.
She found her coursework a profoundly eye-opening learning experience, and one that is informing her completion of THE VEGETARIAN FLAVOR BIBLE, which is scheduled to be published by Little, Brown in 2014 and will feature the insights of America's most vegetable-enamored chefs (from celebrated chefs offering vegetarian tasting menus in their four-star restaurants to those at the nation's best vegetarian and vegan restaurants) on how to make a whole foods, plant-based diet more delicious than you ever imagined it could be.
This week, as WHAT TO DRINK WITH WHAT YOU EAT held the #2 position on Amazon.com's "Wine" bestseller list, THE FLAVOR BIBLE hit the #3 spot on Amazon's "Movers & Shakers" list, the #5 spot on Amazon's "Cooking, Food & WIne" bestseller list, and the #62? position overall. Which begs the question...
How? We apparently have Miami Beach bartender Chad Phillips to thank: Chad wanted to come up with a new cocktail to honor his fiance, and used THE FLAVOR BIBLE to create something very special, as National Public Radio's "All Things Considered" reported nationally. You can listen to the segment here, or read a transcript (plus Chad's recipe for his cocktail 'Beet Me In St. Louis') here.
There have been a reported 50,000+ cookbooks published over the past quarter of a century. For the last year and a half, in honor of its 25th anniversary, Cooking Light magazine has been counting down "The 100 Best Cookbooks of the Last 25 Years." In the magazine's May 2013 issue, THE FLAVOR BIBLE (which was described as "a must-have reference for any cook seeking fresh ideas") was added to that impressive list — something we're also delighted was mentioned by radio host Leonard Lopate during our May interview on his multiple James Beard Award-winning "Leonard Lopate Show" on WNYC Radio.
We're always thrilled to see our books influencing food and beverage professionals far and wide. Last week Santa Barbara columnist Joe Hafner wrote of "The 9 Books You Need in Your Kitchen," and included both THE FLAVOR BIBLE and WHAT TO DRINK WITH WHAT YOU EAT alongside Joy of Cooking. Down in St. Louis, Alive magazine reports that artisanal brewmaster Kevin Lemp of 4 Hands Brewing Company is using THE FLAVOR BIBLE as an inspiration when concocting new brews. The Washington Post reported Virginia's Salt & Pepper Books' Christine Myskowski's recommendation of THE FLAVOR BIBLE as an ideal wedding gift. (Special thanks to newly named Navy Rear Admiral Lisa Franchetti for thoughtfully forwarding us a copy of the paper!)
Meanwhile, in Toronto last week The Grid named CULINARY ARTISTRY one of the "7 Best-Thumbed Tomes" of that city's leading chefs (such as Chatecler's Jonathan Poon, The Chase's Michael Steh, and Porchetta & Co.'s Nick auf der Maer). Speaking of CULINARY ARTISTRY, we were touched that "South Florida star" chef Timon Balloo of Miami's Sugarcane described it to Food & Wine magazine in May as his favorite cookbook of all time. And a few short weeks after "Top Chef" winner Stephanie Izard named CULINARY ARTISTRY as her favorite cookbook in an interview on Startle.com, we were delighted to see Stephanie take home the 2013 James Beard Foundation Award as Best Chef: Great Lakes.
While we'll both have our heads down working on our exciting new projects (Karen's VFB, and Andrew's next book on flavor) in June and July, we'll of course be taking the night off to support Citymeals-on-Wheels' 28th Annual Chefs' Tribute at Rockefeller Center the evening of Monday, June 10th. You can feast on exquisite tastes from the likes of chefs from New York City (e.g. Daniel Boulud, Nobu Matsuhisa, Alfred Portale, Jean-Georges Vongerichten) and Los Angeles (e.g. Michael Mina, Nancy Silverton, Michael Voltaggio), and sips orchestrated by uber-sommelier Daniel Johnnes and uber-mixologist Audrey Saunders. While the proceeds feed New York's homebound elderly, you can take $200 off the ticket price here with Gael Greene's discount code of CMOWGG. We hope to have the pleasure of seeing you there!
Georgette Farkas wins another "Best Dressed"
Award with her black chicken feather headdress
SO happy to be able to toast the Award
winners with our beloved Henriot Champagne
Culinary Royalty: Jacques and Alain
Karen Page, Mario Batali, Barbara Lazaroff
Chef Jean-Francois Bruel of DB Bistro Moderne & his ace team
2013 James Beard Award-winning
winemaker Merry Edwards and Karen Page
2013 Best Chef: New York
Jardiniere chef-owner Traci Des Jardins
Mario Batali, Cesare Cassella
Andrew Dornenburg, Bill Telepan, Gillian Duffy
Restaurateur Barbara Lazaroff flanked by John and Andrew
L: Karen with Christopher Lee
R: Karen with Claudia Fleming
Sommelier Bernie Sun, Merry Edwards and Ken Coopersmith
Andrew & Trent compare
silk print pocket squares
Topolobampo pastry chef Jennifer
Jones and sommelier Jill Gubesch with Karen Page
SD26's Marisa May with Karen Page
Andrew Dornenburg, Eatocracy's Kat Kinsman
Karen Page with Jenifer Harvey Lang
Jen Fite, Jill Gubesch, Belinda Chang and Rick Bayless...
...Andrew Dornenburg, "Birthday Girl" Lanie Bayless, Deann Bayless, and chef Andres Padilla of Topolobampo
with Andrew Dornenburg
Karen Page, Garrett Oliver and Andrew Dornenburg
("Friends in Velvet"), and Barbara Lazaroff
What's the fun of seeing your most fashionable friends...
...if you can't revel in each other's footwear?
Danny Meyer, Karen Page, Master Sommelier John Ragan
Tuesday, May 7, 2013
— Congratulations to all of the nominees and winners at last night's 2013 James Beard Foundation Awards at Lincoln Center's Avery Fisher Hall, where it was great fun to celebrate with them all!
2013 James Beard Restaurant
and Chef Awards
Rising Star Chef of the Year
Danny Bowien, Mission Chinese Food, SF and NYC
Outstanding Bar Program
The Aviary, Chicago
Outstanding Wine, Beer, or Spirits Professional
Merry Edwards, Merry Edwards Winery, Sebastopol, CA
Outstanding Wine Program
Frasca Food and Wine, Boulder
Best Chef: Great Lakes
Stephanie Izard, Girl & the Goat, Chicago
Best Chef: Mid-Atlantic
Johnny Monis, Komi, Washington, D.C.
Best Chef: Midwest
Colby Garrelts, Bluestem, Kansas City, MO
Best Chef: New York City
Wylie Dufresne, WD~50, NYC
Best Chef: Northwest
Gabriel Rucker, Le Pigeon, Portland, OR
Best Chef: West
Christopher Kostow, The Restaurant at Meadowood, St. Helena, CA
Best Chef: Northeast
Melissa Kelly, Primo, Rockland, ME
Best Chef: South
Tory McPhail, Commander's Palace, New Orleans
Best Chef: Southeast
Joseph Lenn, The Barn at Blackberry Farm, Walland, TN
Best Chef: Southwest
Jennifer Jasinski, Rioja, Denver
Restaurant Design and Graphics: 75 Seats and Under
Isa, Taavo Somer, Brooklyn, NY.
Restaurant Design and Graphics: 76 Seats and Over:
Juvia, Alejandro Barrios Carrero Designs, Miami Beach
2013 Who’s Who Inductees
Zarela Martinez, Michael Mina, Bill Yosses, Eric Asimov, Dorothy Kalins, and Barbara Lynch
Lifetime Achievement Award
Cecilia Chiang (Chef and Restaurateur, San Francisco)
Humanitarian of the Year
Emeril Lagasse (Chef and Restaurateur, New Orleans)
Outstanding Pastry Chef
Brooks Headley, Del Posto, NYC
Best New Restaurant
State Bird Provisions, San Francisco, CA.
Del Posto, NYC
Maguy Le Coze, Le Bernardin, NYC
Blue Hill, NYC
Winner of Outstanding Chef
David Chang, Momofuku Noodle Bar, NYC
Paul Kahan, Blackbird, Chicago
The James Beard Awards are typically held on or around May 5th, which was James Beard's birthday. But we learned last night that many other food and wine pros celebrate their birthday the same week, including Lanie Bayless (May 6th) and Merry Edwards (May 7th), in addition to Karen Page (May 8th).
Huge ice sculpture trumpeting DANIEL's 20th Anniverary
Daniel Boulud & Karen
Desserts a-go-go on DANIEL's 20th Anniversary "Cake"
Karen with DANIEL's former
pastry chef Francois Payard
Andrew with Belinda Chang
The band that set he party's lively mood
DANIEL General Manager John Winterman w/his girlfriend Jenn
Marion Nestle, Leonard Lopate, Melanie Baker, Karen Page
Andrew Dornenburg, Sarah LeTrent, Jordan Weiss
The exquisite cheese display
Karen with Belinda Chang and
Belinda's fabulous SHOES!
Milk display at the cheese station
Karen Page with former DANIEL
sommelier Jean-Luc Le Du
World's best spring pea soup
TV legal analyst Rikki Klieman, "Vegan Diva" Fernanda
Capobianco (aka Mrs. Francois Payard), and Karen Page
The uber-popular caviar station
Steve Dolinsky & Karen Page
The extraordinary white asparagus station...
...with white asparagus spears and soup -- mmm!
Rikki Klieman, former NYC Police Commissioner Bill Bratton, Karen Page and Daniel Boulud
Monday, May 6, 2013
— Our heartfelt congratulations to chef-restaurateur Daniel Boulud and his extraordinary team at DANIEL on the restaurant's 20th anniversary, which we were thrilled to be able to celebrate with them yesterday.
The first time we interviewed Daniel (for our first book BECOMING A CHEF), he was still laying the tile for the original location of DANIEL, which was in the 76th Street space where Cafe Boulud is now. It was instructive to see his eye for detail and perfectionism in how much attention he paid to the process, even asking our opinions of two different ones. We were not surprised in the least to see the attention paid to every other aspect of the restaurant, leading to its ascendency to the top of the restaurant stratosphere.
Having celebrated more birthdays, anniversaries and book launches at DANIEL than at any other restaurant, we now hold the entire extended family of DANIEL (who, in addition to chef Daniel Boulud, include many we had the pleasure of saying a brief hello to at yesterday's party!) close to our hearts as a cherished part of our lives — and we look forward to celebrating their continued success for many, many years to come.
DANIEL is located on East 65th Street, between Park and Madison Avenues, in New York City. Website: www.danielnyc.com
Saturday, May 4, 2013
— Our thanks to James Beard Award-winning radio host Leonard Lopate for having us on his show yesterday afternoon to talk about entertaining with wine, and our congratulations to the 2013 James Beard Foundation Book & Media Award winners, including Maricel Presilla, whose tome Gran Cocina Latina was last night named the 2013 "Cookbook of the Year."
The list of 2013 Book & Media Award winners follows; the 2013 Chef & Restaurant Award winners will be announced on Monday, May 6th, at Lincoln Center — which we'll be reporting on live from Avery Fisher Hall at www.twitter.com/KarenAndAndrew:
2013 James Beard Foundation Book Awards
For cookbooks published in English in 2012.
Cookbook of the Year
Gran Cocina Latina: The Food of Latin America
by Maricel E. Presilla (W.W. Norton & Company)
Cookbook Hall of Fame
Mastering the Art of Southern Cooking
by Nathalie Dupree and Cynthia Graubart (Gibbs Smith)
Baking and Dessert
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
by Ken Forkish (Ten Speed Press)
Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavors
by Jancis Robinson, Julia Harding, and José Vouillamoz (Ecco)
Cooking From a Professional Point of View
Toqué! Creators of a New Quebec Gastronomy
by Normand Laprise (les éditions du passage)
Focus on Health
Cooking Light The New Way to Cook Light: Fresh Food & Bold Flavors for Today’s Home Cook
by Scott Mowbray and Ann Taylor Pittman (Oxmoor House)
Canal House Cooks Every Day
by Melissa Hamilton and Christopher Hirsheimer (Andrews McMeel Publishing)
Jerusalem: A Cookbook
by Yotam Ottolenghi & Sami Tamimi (Ten Speed Press)
What Katie Ate: Recipes and Other Bits & Pieces
Photographer: Katie Quinn Davies (Viking Studio)
Reference and Scholarship
The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World
by Sandor Ellix Katz (Chelsea Green Publishing)
Ripe: A Cook in the Orchard
by Nigel Slater (Ten Speed Press)
Vegetable Focused and Vegetarian
Roots: The Definitive Compendium with More Than 225 Recipes
by Diane Morgan (Chronicle Books)
Writing and Literature
Yes, Chef: A Memoir
by Marcus Samuelsson (Random House)
2013 James Beard Foundation Broadcast and New Media Awards
For television, webcast, and radio programs aired in 2012.
Radio Show/Audio Webcast
Fear of Frying
Host: Nina Barrett
Producer: Lynette Kalsnes
(Television or Video Webcast)
Producer: Roger Sherman
Television Program, In Studio or Fixed Location
CBS Sunday Morning: “Eat, Drink and Be Merry”
Host: Charles Osgood
Producers: Gavin Boyle, Amol Mhatre, Rand Morrison, Amy Rosner, Jason Sacca, and Robin Sanders
Television Program, On Location
The Mind of a Chef
Host: Anthony Bourdain
Producers: Anthony Bourdain, Joe Caterini, Alexandra Chaden, Jonathan Cianfrani, Christopher Collins, Peter Meehan, Michael Steed, and Lydia Tenaglia
Friday Arts, Art of Food
Network: WHYY TV Producer: Monica Rogozinski
Video Webcast, Fixed Location and/or Instructional
How to Cocktail
Producers: Kit Codik, Scott Kritz, and Noah Rothbaum
Video Webcast, On Location
The Perennial Plate: Real Food World Tour
Hosts: Daniel Klein and Mirra Fine
Producers: Daniel Klein and Mirra Fine
Host: Andrew Zimmern
Show: Bizarre Foods America
Network: Travel Channel
Producers: Colleen Needles Steward and Andrew Zimmern
2013 James Beard Foundation Journalism Awards
For articles published in English in 2012.
Publication of the Year Award
Cooking, Recipes, or Instruction
Matt Goulding, Matthew Kadey with Tamar Adler, and Paul Kita
“The Butcher is Back!,” “The Six-Pack Foods of Summer,” “Southern Food Rises Again”
Craig Claiborne Distinguished Restaurant Review Award
“Bangkok Pop, No Fetishes,” “The Sweet Taste of Success,” “Enter the Comfort Zone at 606 R&D”
Food and Culture
Ann Taylor Pittman
“Mississippi Chinese Lady Goes Home to Korea”
Food and Travel
Travel + Leisure
“The Best Little Eating Town in Europe”
Food Coverage in a General-Interest Publication
Food Politics, Policy, and The Environment
The American Prospect with the Food & Environment Reporting Network “As Common As Dirt”
The Obsessivore: “I'm Big On Japan,” “Everyone’s a Critic,” “The Tradition Starts Here”
Group Food Blog
Health and Well-Being
Rachael Moeller Gorman
“Solving the Sugar Puzzle”
“The Cheap Bastard’s ultimate Guide to Eating like a Total Cheap Bastard in Dallas”
Individual Food Blog
Hunter Angler Gardener Cook
honest-food.net Hank Shaw
MFK Fisher Distinguished Writing Award
“Chicken of the Trees”
“Danny and the Electric Kung Pao Pastrami Test”
Michele Outland and Fiorella Valdesolo
“Starters,” “Dessert,” “Smoke & Ash”
Wine, Spirits, and Other Beverages
Michael Steinberger vanityfair.com
“A Vintage Crime”
Tuesday, April 16, 2013
— We're delighted to have learned today that THE FLAVOR BIBLE was just named to Cooking Light magazine's list of the "Top 100 Cookbooks of the Last 25 Years."
Our heartfelt thanks to the judges at Cooking Light for including THE FLAVOR BIBLE in this impressive line-up!
"Next year is Cooking Light's 25th anniversary, and by 2012 more than 50,000 cookbooks will have been published in the U.S. in a quarter century. Since our launch there’s been a furious boiling up of interest in food, restaurants, ingredients. Chefs left their cloistered kitchens to become media superstars. Nutrition “rules” were made, then overturned, and healthy cooking blossomed. Then the Internet supernova rocked the publishing world. Yet cookbooks keep coming, and as some book categories wilt, this one is amazingly resilient. Cooks love books for their ability to inspire, entertain, excite, soothe, teach — and for their beauty as physical objects. The best are thrilling, whether they’re eye-opening explorations of a single subject, seminal overviews, or beautiful obsessions. As we contemplate turning 25, we decided to pick our favorite 100 cookbooks, which we’ll unveil over the next year across 15 categories. We looked at best-seller and awards lists, and talked to editors, authors, and experts. For consideration, books had to be published in the United States since 1987 and either be in print or easily available online. Winners emerged after passionate debate about voice, originality, beauty, importance, and a clear mission or vision. Yes, we tested the recipes. Finally, we asked: To whom would you give this book? (Probably another Cooking Light reader: Our research shows you are omnivorous cookbook consumers.).... Top 8 Best-of-the-Rest Cookbooks: After reading and testing hundreds of cookbooks to find our top 100 of the past 25 years, we were left with eight books that earned wild praise but didn’t fit neatly into our other categories. This list includes a few reference books that don’t contain recipes but that, in the end, we feel no cook should live without...THE FLAVOR BIBLE: The Essential Guide to Culinary Creativity Based on the Wisdom of Americ'as Most Imaginative Chefs by Karen Page and Andrew Dornenburg: Although this book contains no actual recipes, it is a must-have reference for any cook seeking fresh ideas. The first two short chapters are a bit pointy-headed, discussing how one builds food from the harmonious interplay of flavors (salty, sour, bitter, sweet), mouthfeel, texture, temperature, emotion, and more. But the real meat of the book, about 340 pages of it, comes in the form of flavor-matching charts organized A to Z by ingredient name or cuisine (Afghan to Vietnamese). Each entry is followed by a list of complementary flavors, plus tips from chefs and foodies on how to use the ingredient, and sometimes flavor combos that one should avoid (like soy sauce with mangoes). The chart for oranges, for instance, shows tons of nice flavor pairings, including basil, cranberries, and some shellfish, while chef Michel Richard of Citronelle in Washington, D.C., notes, 'I like orange zest with crab and shrimp…Lemon and lime are too strong. Orange is feminine—the lady of citrus.' THE FLAVOR BIBLE can help any cook out of a jam, whether she finds herself lacking an ingredient in the pantry, or, say, ends up with a superabundance of cucumbers in the garden (in that case, move beyond dill and buttermilk and try a salad with coriander, jicama, or peanuts). GIVE THIS TO: Cooks hungry for new ideas."
—Cooking Light magazine (May 2013)
Janos Wilder's Downtown restaurant in Tucson
proudly supports local producers
"The Game Changer": $1 from the sale of every bowl of this delicious African yam, ginger, pineaple + peanut soup goes to benefit BeadForLife.org
Beet carpaccio with avocado mousse + goat cheese croutons, with orange + grapefruit supremes, nasturtium leaves + jalapeno-orange vinaigrette at DOWNTOWN
The fava beans atop this salad were picked a few hours earlier just a few steps from Downtown
Smoked portobello mushroom grilled cheese with griddled eggplant, fried tomato, herb aioli + pickled peppers on sourdough pullman bread,
served with purple potato chips
Chef Janos Wilder shows us the fava beans grown for the restaurant across the street at the Tucson Children's Museum
Tuesday, March 19, 2013
— After having enjoyed so many wonderful dinners over the years at JANOS in Tucson, we were sad to see the restaurant close after its impressive multi-decade run. Last week, having the opportunity to visit Janos Wilder's latest restaurant DOWNTOWN in downtown Tucson cheered us right back up.
Downtown Kitchen + Cocktails is at 135 S 6th Ave, Tucson, AZ 85701 - (520) 623-7700 - downtownkitchen.com
Our congratulations to the finalists for the 2013 James Beard Foundation Awards:
The James Beard Foundation has announced the finalists for the 2013 James Beard Awards at an event in Charleston, SC. Winners of the Book, Broadcast and Journalism Award will be announced Friday, May 3rd. Winners in the chefs and restaurant categories will be announced during a ceremony hosted by actor Stanley Tucci on Monday, May 6th, 2013 at Lincoln Center's Avery Fisher Hall in Manhattan. The finalists are:
Food Coverage in a General Interest Publication
· Los Angeles Magazine, Lesley Bargar Suter
· Men's Health, Adina Steiman
· Real Simple, Lygeia Grace
· Washingtonian, Todd Kliman
· Fuchsia Dunlop, Lucky Peach, "London Town"
· Hua Hsu, Lucky Peach, "Wokking the Suburbs"
· Joy Manning, Table Matters, "The Swedish Chef"
· Lisa Hanawalt, Lucky Peach, "The Secret Lives of Chefs"
· Alice Laussade, Dallas Observer, "The Cheap Bastard's Ultimate Guide to Eating like a Total Cheap Bastard in Dallas"
· Michael Procopio, Food for the Thoughtless, "KY Jelly is My New Jam"
· M. Goulding, M. Kadey, P. Kita, Men's Health, "The Butcher Is Back!," "The Six-Pack Foods of Summer," "Southern Food Rises Again"
· J. Kenji López-Alt, Serious Eats, "The Food Lab"
· Every Day w/ Rachael Ray Staff, "Pick Your Perfect Thanksgiving"
· Brandon Chuang, Feast, "An Evolution of Ideas"
· Alex Halberstadt, NYT Mag, "Cooking Isn't Creative and It Isn't Easy"
· Brett Martin, GQ, "Danny and the Electric Kung Pao Pastrami Test"
Food and Culture
· Oliver Bullough, Roads & Kingdoms, "Adjika: Sauce of Glory, Pride of Abkhazia"
· Ryan D'Agostino & Editors, Esquire, "The Esquire Community Cookbook"
· Ann Taylor Pittman, Cooking Light, "Mississippi Chinese Lady Goes Home to Korea"
· Barry Estabrook, OnEarth, "Out to Lunch"
· Tracie McMillan, The American Prospect, As Common As Dirt
· Ben Paynter, Bloomberg Businessweek, "The Carp Must Die"
Health & Well-Being
· Rachael Moeller Gorman, EatingWell, "Solving the Sugar Puzzle"
· Aliza Green, Washington Post, "The Gloves Can Come Off, as Far as I'm Concerned"
· Lou Schuler, Men's Health, "Did Cavemen Have Abs?"
· Celia Barbour, http://philipstown.info, Mouths to Feed: "Into the Woods," "Of Cabbages and Queens," "The Dirt on Christmas"
· Adam Sachs, Bon Appétit, The Obsessivore: "I'm Big On Japan," "Everyone's a Critic," "The Tradition Starts Here"
· Jane and Michael Stern, Saveur, Routes: "Surf and Turf," "Hog Heaven, "Fair and Square"
· Lettie Teague, WSJ, On Wine: "A Pinot a Day: Is a Little Wine Really
Good for You?," "Think While You Drink: In Defense of Wine Snobs," "Men Are From Cab, Women Are From Moscato?"
Wine, Spirits, and Beverages
· Betsy Andrews, Saveur, "Northern Renaissance"
· Marisa Huff, La Cucina Italiana, "The New Birra Italiana"
· Michael Steinberger, vanityfair.com, "A Vintage Crime"
Individual Food Blog
· Cannelle et Vanille, Aran Goyoaga
· Hunter Angler Gardener Cook, Hank Shaw
· Vinography, Alder Yarrow
Group Food Blog
· Dark Rye
· Eater National
· Grub Street NY
Food and Travel
· Matt Goulding, Roads & Kingdoms, "The Soul of a City"
· Peter Jon Lindberg, Travel + Leisure, "Hawaii's Next Wave"
· Adam Sachs, Travel + Leisure, "The Best Little Eating Town in Europe"
· Alison Cook, Houston Chronicle, "Justin Yu and Oxheart Look Forward, Not Back," "Torchy's Tacos' Magic Gets Lost in Translation," "Why Underbelly is Essential to Houston"
· Patric Kuh, LA Mag, "Whole Foods," "Shore Thing," "Power Station"
· Tejal Rao, Village Voice, "Bangkok Pop, No Fetishes," "The Sweet Taste of Success," "Enter the Comfort Zone at 606 R&D"
· Dara Moskowitz Grumdahl, Mpls.St.Paul Mag, "The Cheese Artist"
· Richard Parks, Lucky Peach, "Khmerican Food"
· Mike Sula, Chicago Reader, "Chicken of the Trees"
The winner of Publication of the Year will be announced on May 3, 2013
Radio Show/Audio Webcast
· Fear of Frying, WBEZ, Nina Barrett and Lynette Kalsnes
· NewsWorks, WHYY FM, Lari Robling
· The Salt, NPR, Allison Aubrey and Alison Richards
Video Webcast Fixed Location/Instructional
· Chicago Restaurant Pastry Competition, jmpurepastry.com, Nicolas DeGrazia, Daniel Kullman,
Jimmy MacMillan, and Julie MacMillan
· How to Cocktail, youtube.com/liquor, Kit Codik, Scott Kritz, and Noah Rothbaum
· The Seasonal Cooks, bonappetit.com, Melissa Hamilton, Christopher Hirsheimer, and Matthew Duckor
Video Webcast On Location
· The Curious Adventures of Kirk Lombard, Kirk Lombard and Kelly LeCastre
· food. curated., Liza de Guia
· The Perennial Plate, Daniel Klein and Mirra Fine
TV Prog Studio/Fixed Location
· CBS Sunday Morning: "Eat, Drink, and Be Merry," CBS, Charles Osgood, Gavin Boyle, Amol Mhatre, Rand Morrison, Amy Rosner, Jason Sacca, and Robin Sanders
· M. Stewart's Cooking School, PBS, Martha Stewart, Greta Anthony, Christina Deyo, Michael Morrison, Olivia Schneider, and Lisa Wagner
· Sara's Weeknight Meals, PBS, Sara Moulton, Natalie Gustafson, and
Silver Plume Productions
TV Program On Location
· Bizarre Foods America, Travel Channel, Colleen Needles Steward and
· Meat Eater, Sportsman Channel, Jared Andrukanis, Joe Caterini, Chris Collins, Steven Rinella, Craig Shepherd, and Lydia Tenaglia
· The Mind of a Chef, PBS, Anthony Bourdain, Joe Caterini, Christopher Collins, Jonathan Cianfrani, Michael Steed, and Lydia Tenaglia
· CNN InFocus, CNN, Tom Foreman, Jeremy Harlan, Kat Kinsman, Dan Lothian,
and Eric Marrapodi
· Friday Arts, Art of Food, WHYY TV, Monica Rogozinski
· The Hungry Hound, WLS-TV (ABC 7) Chicago, Steve Dolinsky and Badriyyah Waheed
· America Revealed: Food Machine, PBS, Yul Kwon, Christopher Bryson, Nick Catliff, Ruth Johnston, Amy Goodman Kass, Antony Tackaberry, and Nic Young
· Food Forward Urban Agriculture Across America, PBS, Stett Holbrook and Greg Roden
· The Restaurateur, PBS, Roger Sherman
Outstanding Food Personality/Host
· Gerry Garvin, Cooking Channel, Road Trip With G. Garvin
· Sara Moulton, PBS, Sara's Weeknight Meals
· Andrew Zimmern, Travel Channel, Bizarre Foods America
Cookbooks: American Cooking
· Fire in My Belly, Kevin Gillespie and David Joachim, Andrews McMeel Publishing
· Mastering the Art of Southern Cooking, Nathalie Dupree and Cynthia Graubart, Gibbs Smith
· Southern Comfort, Allison Vines-Rushing and Slade Rushing, Ten Speed Press
· How to Love Wine, Eric Asimov, William Morrow
· Inventing Wine, Paul Lukacs, W.W. Norton & Company
· Wine Grapes, Julia Harding, Jancis Robinson, and José Vouillamoz, Ecco
Cookbooks: General Cooking
· Canal House Cooks Every Day, Melissa Hamilton and Christopher Hirsheimer, Andrews McMeel Publishing
· Modernist Cuisine at Home, Nathan Myhrvold and Maxime Bilet, The Cooking Lab
· What Katie Ate, Katie Quinn Davies, Viking Studio
· Burma, Naomi Duguid, Artisan
· Gran Cocina Latina, Maricel E. Presilla, W.W. Norton & Company
· Jerusalem: A Cookbook, Yotam Ottolenghi & Sami Tamimi, Ten Speed Press
Cookbooks: Reference and Scholarship
· 101 Classic Cookbooks, Marvin J. Taylor and Clark Wolf, Rizzoli New York
· The Art of Fermentation, Sandor Ellix Katz, Chelsea Green Publishing
· The Cookbook Library, Anne Willan with Mark Cherniavsky and Kyri Claflin, University of California Press
Cookbooks: Baking and Dessert
· Bouchon Bakery, Thomas Keller and Sebastien Rouxel, Artisan
· The Dahlia Bakery Cookbook, Tom Douglas and Shelley Lance, William Morrow
· Flour Water Salt Yeast, Ken Forkish, Ten Speed Press
Cookbooks: Professional Point of View
· Come In, We're Closed, Christine Carroll and Jody Eddy, Running Press
· Fundamental Techniques of Classic Italian Cuisine, The International Culinary Center, Cesare Casella, and Stephanie Lyness, Abrams
· Toqué!, Normand Laprise, les éditions du passage
Cookbooks: Focus on Health
· Cooking Light: The New Way to Cook Light, Scott Mowbray and Ann Taylor Pittman, Oxmoor House
· The Sprouted Kitchen, Sara Forte, Ten Speed Press
· True Food, Sam Fox and Andrew Weil with Michael Stebner, Little, Brown and Company
Cookbooks: Single Subject
· Afield, Jesse Griffiths, Welcome Books
· Modern Sauces, Martha Holmberg, Chronicle Books
· Ripe, Nigel Slater, Ten Speed Press
Cookbooks: Vegetable Focused and Vegetarian
· Foraged Flavor, Tama Matsuoka Wong with Eddy Leroux, Clarkson Potter Publishers
· Herbivoracious, Michael Natkin, The Harvard Common Press
· Roots, Diane Morgan, Chronicle Books
Cookbooks: Writing and Literature
· The American Way of Eating, Tracie McMillan, Scribner
· The Man Who Changed the Way We Eat, Thomas McNamee, Free Press
· Yes, Chef, Marcus Samuelsson, Random House
· Bouchon Bakery, Deborah Jones, Artisan
· Toqué!, Dominique Malaterre, les éditions du passage
· What Katie Ate, Katie Quinn Davies, Viking Studio
The winner of Cookbook of the Year Award and the Cookbook Hall of Fame inductee will be announced on May 3, 2012
Restaurant Design and Graphics
75 Seats and Under:
· Farmshop, Commune, Santa Monica
· Isa, Taavo Somer, Brooklyn
· minibar, Capella Garcia Arquitectura (Juli Capella and Miquel Garcia), Washington, D.C.,
76 Seats and Over:
· Jaleo at the Cosmopolitan Las Vegas, Rockwell Group, David Rockwell
· Juvia, Alejandro Barrios Carrero Designs, Miami Beach
· Triniti, MC2 Architects (Chung Q. B. Nguyen and Chuong Q. B. Nguyen), Houston
Outstanding Wine, Spirits, or Beer Professional
· Sam Calagione, Dogfish Head Craft Brewery, Milton, DE
· Merry Edwards, Merry Edwards Winery, Sebastopol, CA
· Garrett Oliver, Brooklyn Brewery, Brooklyn
· Neal Rosenthal, Rosenthal Wine Merchant, NYC
· David Wondrich, Spirits Educator, NYC
Outstanding Wine Program
· A16, SF
· The Barn at Blackberry Farm, Walland, TN
· CityZen at Mandarin Oriental, Washington, D.C.
· Frasca Food and Wine, Boulder
· Picasso, Las Vegas
Outstanding Bar Program
· The Aviary, Chicago
· Bar Agricole, SF
· NoMad, NYC
· Holeman & Finch Public House, Atlanta
· Pegu Club, NYC
· The Violet Hour, Chicago
Rising Star Chef of the Year
· Jimmy Bannos, Jr., Purple Pig, Chicago
· Danny Bowien, Mission Chinese Food, SF and NYC
· Thomas McNaughton, Flour + Water, SF
· David Posey, Blackbird, Chicago
· Blaine Wetzel, The Willows Inn, Lummi Island, WA
Best New Restaurant
· Empellón Cocina, NYC
· Grace, Chicago
· The Ordinary, Charleston
· Rich Table, San Francisco
· State Bird Provisions, SF
Best Chef NYC
· April Bloomfield, The Spotted Pig
· Wylie Dufresne, wd, 50
· Mark Ladner, Del Posto
· Jonathan Waxman, Barbuto
· Michael White, Marea
Best Chef Northeast
· Jamie Bissonnette, Coppa, Boston
· Joanne Chang, Flour Bakery + Café, Boston
· Gerry Hayden, The North Fork Table & Inn, Southold, NY
· Melissa Kelly, Primo, Rockland, ME
· Barry Maiden, Hungry Mother, Cambridge, MA
Best Chef Mid-Atlantic
· Cathal Armstrong, Restaurant Eve, Alexandria, VA
· Spike Gjerde, Woodberry Kitchen, Baltimore
· Johnny Monis, Komi, Washington, D.C.
· Brad Spence, Amis, Philadelphia
· Vikram Sunderam, Rasika, Washington, D.C.
Best Chef Southeast
· Ashley Christensen, Poole's Downtown Diner, Raleigh, NC
· Edward Lee, 610 Magnolia, Louisville
· Joseph Lenn, The Barn at Blackberry Farm, Walland, TN
· Steven Satterfield, Miller Union, Atlanta
· Tandy Wilson, City House, Nashville
Best Chef South
· Justin Devillier, La Petite Grocery, New Orleans
· Jeff McInnis, Yardbird Southern Table & Bar, Miami Beach
· Tory McPhail, Commander's Palace, New Orleans
· Alon Shaya, Domenica, New Orleans
· Sue Zemanick, Gautreau's, New Orleans
Best Chef Midwest
· Justin Aprahamian, Sanford, Milwaukee
· Gerard Craft, Niche, St. Louis
· Colby Garrelts, Bluestem, Kansas City, MO
· Michelle Gayer, Salty Tart, Minneapolis
· Jack Riebel, Butcher & the Boar, Minneapolis
Best Chef Great Lakes
· Dave Beran, Next, Chicago
· Stephanie Izard, Girl & the Goat, Chicago
· Jonathon Sawyer, Greenhouse Tavern, Cleveland
· Paul Virant, Vie, Western Springs, IL
· Andrew Zimmerman, Sepia, Chicago
Best Chef Northwest
· Jason Franey, Canlis, Seattle
· Naomi Pomeroy, Beast, Portland
· Gabriel Rucker, Le Pigeon, Portland
· Ethan Stowell, Staple & Fancy Mercantile, Seattle
· Cathy Whims, Nostrana, Portland
Best Chef Southwest
· Kevin Binkley, Binkley's Restaurant, Cave Creek, AZ
· Bryce Gilmore, Barley Swine, Austin
· Jennifer Jasinski, Rioja, Denver
· Hugo Ortega, Hugo's, Houston
· Chris Shepherd, Underbelly, Houston
Best Chef West
· Chris Cosentino, Incanto, SF
· Christopher Kostow, The Restaurant at Meadowood, St. Helena, CA
· Corey Lee, Benu, SF
· Daniel Patterson, Coi, SF
· Jon Shook and Vinny Dotolo, Animal, LA
Outstanding Pastry Chef
· Dominique Ansel, Dominique Ansel Bakery, NYC
· Melissa Chou, Aziza, SF
· Ken Forkish, Ken's Artisan Bakery, Portland
· Hedy Goldsmith, Michael's Genuine Food & Drink, Miami
· Brooks Headley, Del Posto, NYC
· Del Posto, NYC
· Quince, SF
· The Restaurant at Meadowood, St. Helena, CA
· Topolobampo, Chicago
· Vetri, Philadelphia
· Maguy Le Coze, Le Bernardin, NYC
· Donnie Madia, One Off Hospitality Group (Blackbird, Avec, Publican
and others), Chicago
· Piero Selvaggio, Valentino Restaurant Group (Valentino, Vin Bar), LA
· Carolyn Styne, Lucques, West Hollywood
· Phil Suarez, Suarez Restaurant Group (ABC Kitchen,
Jean Georges, Prime Steakhouse), NYC
· August, NOLA
· Blue Hill, NYC
· Highlands Bar and Grill, Birmingham, AL
· The Slanted Door, SF
· Spiaggia, Chicago
· Sean Brock, McCrady's, Charleston
· David Chang, Momofuku Noodle Bar, NYC
· Gary Danko, Restaurant Gary Danko, SF
· Suzanne Goin, Lucques, West Hollywood, CA
· Paul Kahan, Blackbird, Chicago
· Nancy Silverton, Pizzeria Mozza, LA
For more information, visit jamesbeard.org.
"What's past is prologue."
A copy of the Inn at Little Washington's opening night dinner menu, in Patrick O'Connell's own handwriting, that was prologue to the Inn's 35th Anniversary Menu served during the last week of January 2013
(January 28, 1978)
The Funnest Amuse-Bouche of All Time:
The Inn serves popcorn (in its own logoed movie-style boxes) with black truffles shaved tableside
The back of the Inn's 35th Anniversary Tasting Menu,
which features chef-owner Patrick O'Connell on a circa-1990s cover of Food Arts magazine. NOTE: This photo — inspired by the Inn's presentation of its signature Seven Deadly Sins dessert (see below) — was originally intended for the cover of Patrick's first cookbook, but his publisher nixed it as looking too much like O'Connell had been the victim of a mob hit. Its loss was Food Arts' gain.
1995 Pommery Cuvee Louise Champagne is poured by the Inn's beloved wine director Jenn Knowles, an alum of both Rubicon and Farallon restaurants in San Francisco
Our "chips and dip" amuse-bouche (served nestled in a polished stone) is finished with a caviar garnish
A Shot of the Inn's Roasted Red Bell Pepper Soup
served with a gougere on a pedestal
(1980) — the dish of Patrick's that Andrew has probably cooked more than any other, he's served it at dinner parties, on catering gigs, and even at a 1998 James Beard House tribute dinner honoring some of his biggest culinary inspirations, including Patrick O'Connell
Tasting Spoons of Maine Lobster with Citrus Butter Sauce
(1982) showcase the delicacy's richness juxtaposed with a gently refreshing citrus sauce
Rappahannock Oyster Glazed in Champagne
Applewood-Smoked Virginia Brook Trout with Horseradish Apple Cream and Buckwheat Blinis (1979)
2011 St. Innocent Vitae Springs Pinot Gris
A Miniature Timbale of Lump Crab & Spinach Mousse (1979) celebrates crab, one of the region's great natural delicacies
2006 Marie Bernard Les Chenevottes Chassagne-Montrachet
Seared Foie Gras on Black-Eyed Peas Vinaigrette
with Virginia Country Ham (1981) perfectly balances both haute and humble influences, making it an updated version of the favorite dish of the late New York Times restaurant critic Craig Claiborne, who was a regular at The Inn and the namesake of the Inn's mega-luxe Claiborne House
2007 Domaine Lecheneaut Clos des Ormes Morey-Saint-Denis
Black Truffle-Stuffed Breast of Pheasant on Savoy Cabbage Braised in Champagne (1984) celebrated one of the specialties of Spain (pheasant) with the pairing of a special Spanish wine:
2008 Bodegas Remelluri Rioja Reserva
"Veal Shenandoah" (named after the local mountain ridge): Loin of Veal with Crispy Veal Sweetbreads, Braised Veal Shank Ravioli and Local Granny Smith Apples Perfumed with Calvados (Opening Night 1978)
inspired an annual parade of ever-evolving dishes featuring the combination of veal + apples
2010 Delaplane Cellars Springlot Reserve Cabernet/Merlot
(which earned a "Wow!" around our dinner table of 5)
Grapefruit Campari Sorbet (1987) transported us to the 1980s when sorbets were more often served as palate cleansers, and its flavors were so refreshing we wondered why the tradition ever faded ("It used to be 30 times this size," recalled Bonnie Moore, who was with The Inn 1992-1994 and honored us by joining us for the anniversary dinner on this rainy night)
The Original Seven Deadly Sins (1994)
1994 Blandy's Malmsey Island-Bottled Madeira
Chef-proprietor Patrick O'Connell, Andrew Dornenburg, Karen Page, George Knauf, Bonnie Moore and Rachel Hayden (Note: We were delighted to be able to celebrate Rachel & George's anniversary as well as The Inn's! Rachel credits Karen with introducing her to Patrick at a Women Chefs & Restaurateurs conference in Washington, DC; he very wisely snapped her up immediately as the Inn's Director of Public Relations)
Rachel, Karen and Bonnie pay proper tribute to Patrick after an extraordinary dinner by sprinkling white rose petals over him
One of our three favorite breakfasts in America (at #1): The Inn's homemade granola, served with fresh raspberries and blackberries and yogurt, as well as a quartet of fresh juices
The world's best blueberry pancakes
The Inn's signature oatmeal souffle, with currants and
maple syrup added a la minute at the table
Bidding farewell to the Inn...although hopefully not for long
"To go a long way is to return."
—The I Ching
Sunday, February 10, 2013
— The Inn at Little Washington is not only our favorite place on earth but, as you can imagine, it is the best-in-class exemplar of many, many things. In addition to being named the Top Hotel for Food by the readers of Travel + Leisure, it has a near-perfect 29/29/29 (Food/Ambiance/Service) rating in the Washington, DC Zagat Survey and was just named the DC area's #1 restaurant by Washingtonian magazine. Its exemplary mailing list is no exception: For an an elite Relais & Chateaux property, its mailings are frequently hilarious, if always charming, and often irresistible.
Case in point: While we were visiting San Francisco last month (for the Women Chefs & Restaurateurs' organization's 20th anniversary), we read that the Inn was celebrating its 35th anniversary the last week of January with a special menu drawing on some of the "greatest hits" from the Inn's menus over the last three-and-a-half decades.
We'd made our reservation nearly instantly for what we knew would be a not-to-be-missed menu of some of the greatest dishes we've ever tasted in our lives — along with dishes we'd give our eye teeth to be able to taste, including the "Veal Shenandoah" from the Inn's opening night menu on January 28, 1978.
So, we went a rather long way from our home in New York City (300 miles, each way) to return to The Inn in Washington, Virginia, the site of some of the greatest dinners of our lives (including our first-ever dinner at the Inn, arguably THE greatest dinner of our lives), to taste its 35th Anniversary menu.
As luck would have it, there were such torrential rains that afternoon that at times during our drive we couldn't see 10 feet ahead of us. We arrived shaky and rattled by our journey, but just one step into this magical place started to put us at ease. The next 17 hours of our visit made the transition to paradise complete.
The wonderful news is that we learned that The Inn at Little Washington will be celebrating its 35th anniversary all year long in 2013 — and we dearly hope you'll also have an opportunity to celebrate it with them. We wish a visit to The Inn to everyone we know and love — especially those we know who appreciate great food and wine, and great hospitality.
We certainly hope that our January 2013 visit to The Inn was mere prologue for our next.
The Inn at Little Washington is at the intersection of Middle & Main Streets in Washington, Virginia, which is just 1 hour and 15 minutes from Washington, DC (and a 6-hour drive in the rain from Manhattan, but totally worth it). (540) 675-3800. www.theinnatlittlewashington.com
(While not inexpensive, the Inn offers perhaps the most extraordinary value/price ratio of any property we have ever visited, and we often recommend the investment to aspiring culinarians who we believe can learn more in a single visit than in weeks of culinary school. In addition, there are occasionally extraordinary specials offered as last-minute seasonal promotions if you keep an eye on the dates on website's Accommodations page. )
The private dining room at Porter House
Chef Michael Lomonaco welcomes the crowd
Maine lobster + cognac + aromatics +
San Marzano tomatoes + oregano + parsley
+2011 Nino Franco "Primo Franco" Prosecco
Andrew Dornenburg chats with Tony DiDio
2011 Cusumano Insolia...
...accompanied Timballo di Maccheroni:
Rigatoni + bolognese sauce + sausage + fegatini + fonduta
The revelers at Porter House are seriously into the food!
2010 Barone Ricasoli Chianti Classico "Brolio"
accompanies Pancetta alla Mostardo:
Fresh pork belly + crisped skin + pear mostardo
+ pistachio + bitter greens
Left: Mezzo-soprano Deborah Domanski
Right: Authors Michael Gelb and Karen Page
2008 Cusumano Sagana accompanies Brasato e Lomate:
Short rib in Nero d'Avola and sliced prime strip + root vegetables + roasted potatoes + herb salad
Winemaker Primo Franco, Tony DiDio,
and winemaker Diego Cusumano
2007 Cusumano Moscato dello Zucco with Dolce a Carnevale: Bombolini tre Aroma e Biscotti di Mandorla
All Carnevale images by photographer Roger Chen
Sunday, January 27, 2013
Chef Michael Lomonaco and his talented team at Porter House New York know how to host a party — as Friday night's celebration there of Carnevale proved yet again. Photographer Roger Chen captured the delicious fun in his beautiful images, which we're happy to share here. Tony DiDio of Tony DiDio Selections brought in Italian winemakers Primo Franco, Diego Cusumano, and Stefano Capurso, whose wines were as charming as they themselves were!
The French Consulate in New York City
hosts the Left Bank Bordeaux Cup
The LBBC Commanderie de Bontemps jury
Teams indicate their answers to the jury
Wines are poured for the tasting challenge
Teams assess the wines
Three rounds of tasting challenges
Members of one of the two winning teams,
from Wharton Business School, flash their answer
Authors Michael Gelb and Karen Page, with wine director
Bernard Sun and Robin Kelley O'Connor
Members of one of the two winning teams, Yale Law School,
with coach Lisa Granik, MW
"Chaired by Baron Eric de Rothschild, owner of Chateau Lafite-Rothschild, this unique Wine Tasting Competition, organized by the Commanderie du Bontemps, first came into existence in 2002. The aim of this contest is to enable the future elite of our country to come into closer contact with Great Growth wines of Bordeaux's left bank."
—Commanderie du Bontemps
Wednesday, January 23, 2013
Congratulations to the teams from Wharton Business School and Yale Law School, who will represent the United States in June at the global finals of the Left Bank Bordeaux Cup (LBBC) in Bordeaux, based on their performance at last night's American finals held at the French Consulate in New York City.
This wine tasting competition pits dozens of teams from leading business schools and other graduate programs against one another to test their knowledge of Bordeaux wines.
Eight teams from around the globe (Yale Law's Laura Femino, Tyce Walters, Edward Lyons, and Joseph Pomianowski, and Wharton's Matt Kunz, Hubert de Bilgnieres, Emma Wang, and Nora Varela Cardenas from the U.S., plus two teams from Asia, two from France, and two from the rest of Europe) will compete for the world title on Friday, June 14th, at Chateau Lafite-Rothschild in Pauillac.
Tuesday, January 15, 2013
Congratulations to the Women Chefs and Restaurateurs organization, which celebrates its 20th anniversary this week in San Francisco.
Karen was recruited for the WCR's 2nd Board of Directors, as the first non-chef/non-restaurateur asked to serve by the late Barbara Tropp. Tropp's passionate leadership in founding the organization will be fondly remembered this week.
We'll also be signing books this Friday, January 18th, at the WCR Conference's InfoFair taking place from 1-3 pm at the Sir Francis Drake Hotel. Stop by and say hi between 2 - 2:30 pm!
Monday, December 24, 2012
We just opened this email, and can't thank its author enough for taking the time to share these thoughts with us. It's beginning to feel a lot like Christmas!
"Dear Andrew and Karen,
I wanted to pass a heartfelt thanks and espress my appreciation for an amazing piece of work you have created with your books.
I was gifted BECOMING A CHEF some years ago, and it brought me to later purchasing CULINARY ARTISTRY, THE FLAVOR BIBLE, and WHAT TO DRINK WITH WHAT YOU EAT. I use all of these books on a regular basis for menu planning.
I just wanted to add my drop of sentiment into the overflowing bucket of appreciation chefs everywhere feel for these tomes. You must be aware of the impact you have had in actually making food more thoughtfully prepared in this country."
Chef-owner of a restaurant in Portland, OR"
Saturday, December 15, 2012
What a beautiful, clear morning! Please join us from noon - 2 pm today at the Union Square Greenmarket, where you can finish (or start!) your holiday shopping by picking up personally signed copies of THE FLAVOR BIBLE, WHAT TO DRINK WITH WHAT YOU EAT, and THE FOOD LOVER'S GUIDE TO WINE as well as one of our favorite books of the year: Amanda Cohen's DIRT CANDY: A Cookbook. All proceeds benefit GrowNYC, the non-profit that operates the Union Square Greenmarket and dozens of other greenmarkets around New York.
Lisa Airey, CWE
Few people know as much about wine education as Lisa Airey. The Phi Beta Kappa graduate of Georgetown successfully completed the three-year American Wine Society Wine Judge Certification Program in 1988. In 1995, she was certified as a Wine Educator through the Society of Wine Educators and joined the ranks of 121 other C.W.E.s around the globe. Lisa sat on the Board of Directors for the Society of Wine Educators from 1998 to 2004 and co-chaired their Corporate Wine Training Committee which authored and edited SWE Certified Specialist of Wine Study Guide and created the two-day review session given in preparation for the Certified Specialist of Wine exam. Additionally, she worked as the Society of Wine Educator’s Director of Education and Certification from 2004-2007. In 2003, Lisa started her own corporate training and consulting company, thewinekey.com. She writes a weekly wine column and lectures on wine at both regional and national levels. She currently serves as Director of Education for the French Wine Society.
Lisa's December 13th review of THE FOOD LOVER'S GUIDE TO WINE in the Baltimore Sun captured the book so beautifully that we share it below in its entirety:
December 13, 2012
by Lisa Airey, wine columnist,
Baltimore Sun's "The Grapevine"
Every once in a while, a really, really good wine book comes along … something destined to become a classic.
THE FOOD LOVER'S GUIDE TO WINE by Karen Page and Andrew Dornenburg is an amazingly fresh and novel exploration of the world of wine and food and how they interact. Far from being a didactic list of do's and don'ts, the authors encourage the reader to play with flavor and they outline many, many different ways to do just that.
The information is brilliantly presented. Like lentils? Drink Gruner Veltliner. Like bacon? Try a Côte Rôtie. Enjoy lychee fruit? Pop the cork on a Gewurztraminer. There are two pages of such synergistic combinations!
As the authors state, "You already know what you like, so use the language you already know: food and flavor" (to pick new wines to try)
The book is aimed at helping food lovers along their journey of discovering wines and expanding their enjoyment of them.
But first, why wine with food?
The authors compare the caloric count of a glass of milk (160), beer (150), coke (140), orange juice (125) and wine (125), then put just the right weight on wine's acknowledged health benefits and mention how wine improves the dining experience by magnifying flavor. Their credo? Drink Wine. With Food. Not too much.
Interestingly, they acknowledge that (as of 2010) the USA became the largest wine-consuming country in the world … but not at table, a fact they attribute to the "intimidation" factor. There are 6,000 wine labels gracing the retail shelves in the United States, a good number of them with foreign terms upon them.
Instead of teaching the reader about wine directly (which is staid, traditional and incredibly boring), the authors back-door the subject matter in an extremely user-friendly fashion.
"The wine isn't the only thing that needs to 'open up'," they avow. Think xylophone. There is a scale to color, weight, astringency and sweetness … and they walk you through the scale. Think crayons, they advise. When you start coloring, you start with the primary colors, so start with the primary varietals, then move up to "the box of 64." It's good practical advice designed to build your confidence.
Most importantly, they counsel you to pay attention to what you like. Embrace your senses and explore. They give you guidelines, but few rules, and they quote many experts in order to present wine in all its multiple facets — without overwhelming. These are experts such as Mark Twain, who said, "There are no standards of taste in wine…[One's] own taste is the standard and a majority vote cannot decide for him or in any slightest degree affect the supremacy of his own standard."
Yep. This book will wean you off the periodicals that rate wines with points, develop your comfort level with wine and food (in combination) and engender a spirit of exploration and joy in both arenas.
THE FOOD LOVER'S GUIDE TO WINE is the perfect book for someone who is just starting out in wine and the perfect book for those who have studied wine for so long that they seldom wander off the path of the tried and true.
Available on Amazon for $23 and highly recommended.
Sunday, December 2, 2012
Looking forward to our travels this month, which always have us crossing paths with the most interesting people...We're looking forward to speaking at the Culinary Institute of America in Hyde Park next Sunday, December 9th, before heading to Boston on Tuesday, December 11th, for a complimentary reception and book signing at The Butcher Shop from 5:15 - 6:45 pm and a class at Stir from 7-9 pm.
We'll get home to New York City in time for our book signing at the Union Square Greenmarket on Saturday, December 15th, from noon - 2 pm.
All our book signings are great opportunities to finish (or start!) your holiday shopping by picking up personally signed copies of what Amazon.com indicates are some of the "Most Wished For" Cooking and Wine books this holiday season: THE FLAVOR BIBLE, and WHAT TO DRINK WITH WHAT YOU EAT.
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