Andrew Dornenburg and Karen Page

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Index of restaurants mentioned on our Blog:

Adour (1/24/08)
Al Di La (5/21/05)
Alain Ducasse (6/2/06)
Ali Baba (11/28/06)
Alinea (10/21/05)
Alto (1/26/06)
Amma (4/30/06)
An American Place (9/05)
Annisa (12/19/06)
Appellation (5/31/06)
Aquavit (1/23/06)
Aroma (8/23/05)
Artisanal (7/3/05)
Asiate (2/2/06)
Auberge St-Antoine (4/09)
August/N.O. (7/22/06)
August/NYC (7/10/06)
A Voce (4/19/06)
Awash (3/23/08)
Babbo (6/18/06)
Bamn! (9/10/06)
Bar Americain (8/6/05)
Bar Carrera (7/31/06)
Bar Milano (5/2/08)
Barbara-Jo's (11/06)
Bar-bo-ne (10/22/06)
Barbounia (5/3/06)
Barca 18 (10/29/06)
Bayona (7/19/06)
Beckta Dining (6/10/05)
Bennison Bakery (4/07)
Benoit (4/22/08)
Beppe (11/17/05)
Bernard Magrez (6/2/06)
Bette (5/31/06)
Big Apple BBQ (6/07)
Big Nick's (10/12/08)
Bloodroot (6/24/06)
Blue Hill (8/20/05)
Blue Smoke (6/26/05)
Bob Lobster (8/9/06)
Bodegas Farina (11/16/04)
Bond 45 (9/28/05)
Bracco Wines (8/22/06)
Brown's (8/9/06)
Burger Joint (1/27/05)
Cafe Adelaide (11/4/06)
Cafe des Artistes (4/05)
Cafe Frida (9/23/07)
Cafe Gray (5/8/05)
Caracas Arepa (9/10/06)
Casaville (11/07)
Celeste (5/29/06)
Chanterelle (8/26/07)
Chefs&Champagne (7/08)
Chez Le Chef (10/2/05)
Chez Panisse (11/06)
Chick-fil-A (2/10/07)
Chikalicious (4/7/06)
Chinatown Brasserie (6/5)
Compass (12/17/06)
Cookbook Stall (12/6/06)
Cookshop (10/25/05)
Cru/Vancouver (11/06)
Cucharamama (1/08)
Cuvee (7/19/06, 11/06)
Dahlia Lounge (11/06)
Daisy May's BBQ (12/07)
Darna (7/3/06)
Dave's Italian (10/21/05)
DB Bistro (1/26/06; et al)
Dell'Anima (4/08) (1/08)
Devi (11/07)
Diva at the Met (11/06)
Dona (4/17/06)
Dottie's (12/3/06)
Double Crown (9/08)
Dressing Room (8/07)
El Cholo (10/07)
Eleven Madison (7/12/06)
El Parador (8/21/05)
The Emerson (3/7/06)
En Plo (3/16/06)
Evergreen Shanghai (9/06)
Fatty Crab - UWS (3/09)
Fig + Olive (4/26/05)
Flatiron Lounge (5/8/06)
Forge (7/29/08)
Four Seasons (6/24/05)
Frere Jacques (8/12/05)
Frontera Grill (4/8/05)
Galatoire's (11/06)
Garrett Popcorn (12/07)
Gilt (10/7/07) (2/14/06)
Good Burger (10/3/05)
Gramercy Tavern (12/06)
Grom (5/07)
Hearth (8/13/05)
Heidelberg (3/16/06)
Hundred Acres (7/19/08)
In-N-Out Burger (11/06)
Indochine (7/31/06)
Inn at Little Wash'tn (3/05)
'ino (6/21/05)
'inoteca (3/09)
Inside (10/26/05)
Inside Park (9/08)
In Tent (8/4/06)
Jack's Luxury (6/27/06)
Jean Georges (5/13/06)
Jerry's (6/13/06)
Jimmy's (11/3/05)
Jimmy's No. 43 (3/07)
Jovia (10/23/05)
Kai (7/7/05)
Katsuhama (10/22/06)
Katz's Deli (8/1/05)
La Cote Brasserie (7/06)
Lady M (5/30/06)
Lai Wah Heen (7/14/05)
Lasagna (3/20/07)
Le Bernardin (3/16/06)
L'Ecole (8/10/06)
Lobster Inn (8/07)
Locanda Verde (5/25/09)
Lola (11/06)
L'Orange Bleue (4/26/05)
Mama's (12/3/06)
Maremma (4/22/06)
Matsuri (5/2/08)
Maxie (4/17/06)
Menchenko-Tei (8/14/05)
Mercadito (10/17/05)
Mermaid Inn (8/22/05)
Meskel (3/23/08)
Metro Marche (1/22/07)
Mie Jakarta (7/15/06)
The Modern (4/1/06)
Momofuku (6/10/05)
Monday Room (4/07)
Morrison-Clark (11/07)
Mother's/N.O. (7/22/06)
Moto (4/8/05)
Musso & Frank (10/07)
Naha (4/07)
Nectar (4/30/06)
Nice Matin (1/22/07)
Nobu 57 (4/5/06)
NoHo Star (3/28/06)
NoMI (9/08)
Nougatine (5/13/06)
Odeon (2/10/06)
oms/b (8/8/06)
Osteria Del Stato (4/8/05)
Osteria Mozza (10/07)
Panache in Q.C. (4/12/09)
Park Ave. Autumn (11/07)
Park Ave. Summer (7/07)
Park Hyatt DC (11/07)
Patroon (7/18/08)
Pearl Oyster Bar (5/28/06) Penelope (10/16/05)
Perry Street (9/20/05)
Per Se (4/5/06)
Pera Brasserie (11/16/06)
Peter Luger (3/22/06)
Petite Abeille (9/4/05)
Petrossian (12/22/06)
Philippe's (10/07)
Phoenix Garden (9/16/05)
Piano Due (3/23/06)
Picholine (10/1/07)
Pizza Napoletana (3/3/05)
Pizzeria Mozza (10/07)
Porter House NY (8/07)
Prune (6/13/06)
Public (8/5/05)
Quince (4/07)
Rai Rai Ken (9/10/06)
Rancho La Puerta (12/05)
Rangoli (11/06)
Rao's (10/6/06)
Rat's (4/22/06)
Ray's Ice Cream (1/07)
Rice (8/25/06)
Riingo (2/18/05)
Roberto Passon (12/05)
Rosendale Cement (9/05)
Rugby Grille (1/30/07)
Ryland Inn (7/28/05)
Sahara's (4/20/06)
Saito's/Seattle (11/06)
Sakagura (7/21/05)
Salt Cellar (10/08)
Salumi (11/06)
San Domenico (2/1/06)
Sanford (4/8/05)
Saravanaas (7/31/06)
Second Ave. Deli (1/08)
Shake Shack (3/31/06)
Shangri-La (1/30/07)
Sheridan Square (7/12/08)
Shun Lee Palace (12/05) Sip Sak (8/13/06)
SmorgasChef (11/10/05)
Solera (2/10/06)
Sophie's Cuban (8/15/05)
South Gate (5/2/08)
Southern Hospitality (8/07)
Spigolo (1/31/07)
Sushi Samba (11/4/06)
Sushi Zen (4/3/09)
Tasting Room (10/16/05)
The Monday Room (4/5/07)
Thomas Henkelmann (6/24/06)
Tia Pol (5/31/06)
Tibetan Kitchen (8/8/06)
Tiffin Wallah (8/07)
Top Pot Donuts (11/06)
Tout Va Bien (2/2/07)
Trio (11/6/05)
Tru (4/8/05)
Uglesich's (2/28/05)
Upstairs (9/4/05)
Vij's (11/06)
Vintage (7/28/05)
Walter's (6/24/06)
West Bank Cafe (8/18/06)
West End Bistro (11/07)
Wild Edibles (3/17/07)
Wild Salmon (6/07)
Woodman's (8/9/06)
Zafra (6/07)
Zarela (7/10/05)
Zaytinya (11/07)
Zen Burger (1/08)
Zip Burger (7/3/06)
Zola (5/2/08)

A rotating list-in-formation of some of the (mostly) food- and drink-related sites we've enjoyed:

101 Cookbooks
Accidental Hedonist
A Cooking Life
Add An Egg
A Hamburger Today
a la carte
Alfonso Cevola
Alice Feiring
All Business - Restaurants
Almost Turkish
Amateur Gourmet
Amuse Bouche
An Edge in the Kitchen
An Obsession with Food
Andrea Strong
Anthony Bourdain
Apicius
Ayun Halliday

Basic Juice
Beatrice
Beer Blog
BlogCritics Magazine
Butter on the Endive
Cheers
Cheers2Wine
Chef Talk

Chef2Chef
Chez Pim
Chocolate and Zucchini
Chow
Clive's Wines
Cocktail Chronicles
CocktailDB
Cocktails.About.com
Cook the Wolf
Cooking for Engineers
Cooking with Amy
Cork and Knife
Cornichon
Culinate
Daily Munch
Daily Olive
David Lebovitz
Delicious Days
DeLong Wine Moment
DM WineLine
Dorie Greenspan
Drink Boy
Drink Boy - Blog
Dr. Vino
Eat Drink One Woman
Eater
Ed Levine Eats
Eggbeater
eGullet
El Bulli
Enoch Choi, MD
Epicurious
Fabulous Foods
Feastivals
Fermentation
FineWineMag.com
Food in the Library
FoodNetwork.com
Food Reference
Fork and Bottle
Frantic Foodie
FriedChickenCheesesteak Gastronomic Guesswork
Gastroville
Gina DePalma
Girl Who Ate Everything
Global Chefs
Gluten-Free Girl
Good Food
GourmetFile
GourmetFood.About.com
Grub Street
Harold McGee
Herbivoracious
Hiroko's Kitchen
Ideas in Food
Insatiable-Critic.com
It Is Just Grape Juice
Jaden's Steamy Kitchen
Japanese Food Report
Jeffrey Morgenthaler
Jenny McCoy
Johnny Iuzzini
Jonathan Gold
Joe Bastianich
Khymos
KIPLog
Lenn Devours
Life of Reiley
Local Wine Events
Mama Cooks
Manhattan User's Guide
Mario Batali
MegNut.com
Mexican Food
Michael Laiskonis
Nat Decants
NPR
NYCNosh.com
Off the Broiler
Orangette
Plate Lunch
Professor Bainbridge
Rambling Spoon
Roots and Grubs
Rose Levy Beranbaum
Ruhlman
Ruth Reichl
Sally's Place
Salt and Pepper
Savory New York
Savory Sojourns
Seattle Tall Poppy
Serious Eats
Slice
Slow Food
Smitten Kitchen
Snack
Spittoon
Stained Teeth
Steamy Kitchen
Syllabub
Tasting Menu
The Ethicurean
The Food Section
The Kitchn
The Passionate Cook
The Pour
The Sake Diaries
The Spice Must Flow
The Spirit World
Traveler's Lunchbox
Uncorked
Urban Feed
VegWeb.com
VeryWellSaid
Vino Cibo
Water Into Wino
Wednesday Chef
WellFed.net
Wilf's Wine Press
WineAbout
Wine.About.com
Wine Anorak
Wine Century Club
WineLibrary.tv
Wine Lovers Page
Wine News Review
WineReviewOnline
Wine Terroirs
Wine Travel Guides
Wines and Vines
Writing with my Mouth Full

Not listed above? Please let us know about your food or drink blog by emailing CookbookRave@aol.com.

Our Books:

The Flavor Bible
What to Drink with What You Eat
Becoming a Chef
The New American Chef
Chef's Night Out
Dining Out
Culinary Artistry

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Blog of Award-winning authors
ANDREW DORNENBURG & KAREN PAGE
May 2009


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

"John Gutekanst was the only American chosen in the Heinz Beck trophy award, which is Michelin-rated. John placed 17th out of 100 contestants from around the world."
WorldPizzaChampions.com

Friday, June 5, 2009 Here's one from our emailbox....We love hearing from our readers. It keeps us going, more than any of them could ever know. The email we received this past week from Athens, Ohio, is a case in point:

"You are FABUOUS! It's people like you that make cooking a wonderful experience.

Yesterday was the glorious death of my tattered and torn cooking
companion CULINARY ARTISTRY. It has gone to the World Pizza Championships 3 years running and has recently helped me become the only U.S. finalist to make it into the final round of the Heinz Beck Trophy (3 Michelin star Chef-La Pergola) at Salsomaggiore, Italy.

It fell into my 20-gallon bucket of wonderfully fragrent poolish that was destined to help make just over 300 Fougasse, Couronnes, Pizza al Taglio, Pissalidiere, Flamiche, etc. (I knew I should have done a Biga instead!)

Your compendium has been the best and most useful reference for me in my business.

I now have to break out THE FLAVOR BIBLE, which I've been keeping in the 'On Deck' circle in my home kitchen. It's much better I love what you do. Keep it up.

Thank you from a small town pizza guy,
John Gutekanst
Avalanche Pizza and Baking Co.
Athens, Ohio

http://www.avalanchepizza.net


John, congratulations on your culinary accomplishments which we were tickled to read were inspired even in part by our book CULINARY ARTISTRY, and impressed to read more about on your Web site:

First Place
USA World Pizza Championships

Salsomaggiore Italy, 2009

First place
Gourmet Category

North American Pizza Competition
Columbus Ohio, 2006

First Place Finalist
U.S.A. Heinz Beck Competition

Italy, 2009

Sustainability Award
for a cleaner earth 2005


Best Pizza in the United States of America
World Pizza Championships

Salsamaggiore Italy, 2004

Winner!
Vegetarian Category, International Pizza Expo

Pizza Festiva Competition,
Las Vegas 2004

Winner!
First Place, Gourmet Category,

North American Pizza Competition,
Columbus Ohio, 2004

Winner!
Second Place, Gourmet Category,

North American Pizza Competition,
Columbus Ohio, 2004

Winner!
Third Place, Gourmet Category,

North American Pizza Competition,
Columbus Ohio 2003

Voted Best Pizza NINE Years Running!
2001 to 2009
Athens Ohio News Readers Choice Award


We can't wait to try your pizza for ourselves. Hmm....when are we due to be in Athens, Ohio?!

Former Emeril's pastry chef Jenny McCoy, who is now ensconced at A Voce in New York City, writes:

I have finally written an entry on Emeril's blog about THE FLAVOR BIBLE....It will post on June 5th.

Thanks in advance, Jenny we're looking forward to reading it when it posts later today!


Great view of Boston from our window at Nine Zero Hotel


Arriving in time for Nine Zero's complimentary
wine reception in the lobby from 5-6 pm


All guests at Nine Zero drink and eat well -- even canines!


Pitchforks on the 2nd floor, signaling K.O. Prime's entrance


Ceiling of K.O. Prime continuing "American Gothic" theme


Our salad at K.O. Prime with Wisconsin feta cheese was
one of the best salads we've had in recent memory


We loved our deconstructed raspberry cheesecake dessert


Arriving for Dutch Leonard's presentation on Shackleton


Karen spied this bunny contentedly snacking on grass at HBS


Our fantastic sausage and 'shroom pizza at Picco in Boston


Hot fudge was unnecessary on the amazing caramel ice cream


Section B-ers Anders Fauerskov, Karen Page, Jim Balsillie,
and our own Section B couple Greg Alonzo & Linda Shein


Andrew Dornenburg, Karen Page, Steve Wilson, and Don &
Tish Burton at Friday night's Section B dinner


Karen Page, Dave Sikora, Rona Haig-Fairhead, Steve Wilson,
Karine, and Don Burton on Friday night


Lamb pizza was the winner at brunch at Scampo in Boston


The irresistable bakery case at Flour in Boston's South End

Sunday, May 31, 2009 We're happy to be back in New York City after reconnecting with many of Karen's former classmates at her 20-year reunion at Harvard on Friday. ("There's no B.S. like H.B.S.," as the saying goes.)

Nine Zero is at 90 Tremont Street in Boston. (617) 772-5800. Web: www.ninezero.com

K.O. Prime is on the 2nd floor of 90 Tremont in Boston. (617) 772-0202. Web: www.koprimeboston.com

Flour is at 1595 Washington St. in Boston. (617) 267-4300. Web: www.flourbakery.com

Picco (Pizza & Ice Cream Co.) is at 513 Tremont St. in Boston. (617) 927-0066. Web: www.piccorestaurant.com

Scampo is in the Liberty Hotel at 215 Charles St. in Boston. (617) 536-2100. Web: www.scampoboston.com

Harvard Business School is at www.hbs.edu.


Andrew contemplates the menu at Locanda Verde over a
glass of Falanghina and some housemade focaccia


Crispy artichokes with yogurt and mint at Locanda Verde


Marinated beets with walnuts under grated pecorino


Lamb meatball sliders with caprino and cucumber


Chef Andrew Carmellini and his team in the open kitchen

Andrew Carmellini's book Urban Italian

Monday, May 25, 2009 Loving Locanda Verde....We've been missing chef Andrew Carmellini's cuisine terribly ever since he left A Voce. But with his shiny new spot (that opened Thursday) in Robert DeNiro's Greenwich Hotel in Tribeca, Andrew's definitely back and better than ever.

Let Josh Nadel (ex-Cru and Veritas sommelier) help you select a wine from the jam-packed list on the back of the menu. Start with housemade focaccia, accented with tomato paste. Beyond that, you're on your own we loved everything we tasted, so it's not like we can be much help to you in narrowing down your own choices. The kitchen (where Carmellini again has his right-hand man chef Luke Ostrom at his side) is equally adept with vegetables as it is with pastas as it is with fish.

We'd happily return for the Piccolini (including Blue Crab Crostino with jalapeno and tomato), Antipasti (including Rabbit Terrina with sour cherry mostarda and Lamb Meatball Sliders with caprino and cucumber), Pasta (including Spaghetti with lamb amatriciana), or Secondi (including Roasted Trout with new potatoes and giallo sauce).

We couldn't guess the source of the bread we enjoyed on other dishes, after realizing it wasn't one of the usual suspects ("Amy's Bread? Tom Cat? Sullivan Street?..."), so Andrew finally shared that he uses Royal Crown Bakery in Bensonhurst. There's a breakfast menu in the works, which we hope might include some of Royal Crown's chocolate bread.

Locanda Verde is at 379 Greenwich Street (bet. No. Moore and Franklin) in Tribeca. (212) 925-3797.


Just last month, we visited the Pond du Gard aqueduct
featured on the cover of today's NY Times Travel section


Talk about an "insider's tour": Karen walking
through the top of the aqueduct, where the
water used to travel, last month

Sunday, May 17, 2009 Today's New York Times Travel section cover story "Roman France" features a gorgeous sun-gilded photo of the Pond du Gard aqueduct in southern France. It brought back delicious memories of our own visit to the region just a few weeks ago, where our "insider's tour" of the attraction had us walking the span of the aqueduct from inside its stone walls.



Two bees in a seemingly never-ending field of dandelions


We made the acquaintance of several donkeys on Friday...


...when they were introduced to us by their friend Don


Karen's birthday weekend rainbow later became a double!


Karen's birthday dinner: lamb (& 2006 Etude
Pinot Noir & 2003 Iron Horse Russian Cuvee)
with Susan, Andrew & Bernard

Friday, May 15, 2009 It's been a week since we traveled hours outside New York City to celebrate Karen's birthday weekend with our dear friends Susan and Bernard, but the memories are still vivid. After all, it's not every weekend that two Manhattanites make the acquaintance of nine donkeys and two newborn calves or see such blinding rain followed by a burst of sun that results in a double rainbow!


Tuesday, May 5, 2009 In the e-newsletter we sent out on Sunday, we asked our 27,000+ readers to keep their collective fingers crossed for THE FLAVOR BIBLE at last night's James Beard Awards, which were held at Lincoln Center's Avery Fisher Hall in New York City. Well, it worked! We couldn't be more thrilled by our 2009 James Beard Book Award win:



"Congratulations on your win last night. You guys gave the
absolute best acceptance speech. Very sweet...."

Jessie Price, Deputy Editor, EatingWell

"Congratulations to each of you on the award for THE FLAVOR BIBLE... Your acceptance speech was among the highlights of the evening...."
Pamela Chirls, Senior Editor, John Wiley & Sons

"...You two were adorable onstage at Beards! Love, love, love your 'BIBLE.' Used it yesterday, in fact...."
Hank Shaw, 2009 James Beard Award-nominated blogger
at Hunter Angler Gardener Cook

We were really touched by how many people friends and especially strangers complimented us on our acceptance speeches, with a number even admitting that listening made them teary-eyed:

Karen: Thank you from the bottom of our hearts to the James Beard Foundation and especially the Book Awards Committee for this incredible recognition of our eight-year labor of love, which means more than we can say.

THE FLAVOR BIBLE has been described in reviews as both "radical" and "revolutionary," so it definitely took a leap of faith on the part of many to bring it to this moment.

Our thanks to everyone at Little, Brown, and especially our editor Michael Sand, for not freaking out when he saw that the manuscript for our "cookbook" didn't contain a single recipe (Thank you, Michael!); our literary agent Janis Donnaud; our photographer Barry Salzman; and most importantly, all the amazing chefs and pastry chefs [and other experts] featured in THE FLAVOR BIBLE many of whom are here tonight who were so generous with their time and insights, and who trusted that we'd do them proud. We hope they're feeling proud tonight!

I'd like to dedicate this award to my alma mater for its own leap of faith: When I was a high school senior, I dreamed of becoming a writer, and of one day writing books that would make a difference in the world. However, I was the first person in my family to apply to college, so I didn't understand that writing a college essay was important and foolishly didn't submit one. Yet Northwestern University took a leap of faith by believing in a bright but naive 16-year-old and admitting me to its journalism program anyway which changed my life forever.

And before turning over the mike to him, I'd like to especially thank Andrew my incredible husband of 18 years and co-author of 16 years for every day spoiling me with his wonderful cooking, and "everlong" for "promising not to stop when I say when." Thank you, sweetheart.

Andrew: I'm really glad that this year's James Beard Awards are celebrating "Women in Food," because there are so many women who still haven't received their due. Tonight, I would like to pay a special tribute to a woman I work with every day. On our first 7 books, Karen and I listed our names alphabetically. This led some to believe that I a dyslexic former line cook was the lead author. Tonight, I'm happy to set the record straight: Karen has always been the lead visionary and writer of all of our books. It's been my pleasure and privilege to work with a co-author whom I not only respect but deeply love. And on this night of recognizing women, I could not be prouder that the James Beard Foundation is recognizing our first book on which Karen's name comes before mine!

It also happens to be Karen's birthday this week, so I can't thank you enough for giving her the perfect birthday present and taking all the pressure off me! I can't imagine a better gift than this. Thank you very much.

Scenes from a magical night:


Daniel Boulud (l.), Deann & Rick Bayless (c.), arrive in rain


On arrival, with L.A. uber-restaurateur Barbara Lazaroff


Co-host Stanley Tucci with Karen and Andrew


Andrew & Karen with Emeril Lagasse & Traci Des Jardins


Andrew & Karen flank Patrick O'Connell (The Inn at Little
Washington) & Phyllis Richman (long of Washington Post)


Andrew and Karen flank Ellen Rose (of The Cook's Library)
and Matt Sartwell (of Kitchen Arts & Letters)


The stage at the James Beard Awards at Avery Fisher Hall


The 2009 James Beard Award goes to...THE FLAVOR BIBLE!


With Little, Brown editors Judy Clain (edited Julie & Julia)
& (our own!) Michael Sand


Celebrating with our literary agent Janis Donnaud


We were almost as happy about Babbo pastry chef Gina
DePalma's 2009 James Beard Award win (as 2009
Outstanding Pastry Chef) as we were about our own!


With Best Chef: New York nominee Terrance Brennan (of
Picholine, Artisanal, Bar Artisanal, et al) & friend


With 2009 Outstanding Wine Service Award winner Aldo
Sohm of Le Bernardin and his wife Margit


With uber-Michelin-starred chef-restaurateur Alain Ducasse


Andrew Dornenburg, David & Karen Waltuck of Chanterelle,
Karen Page, Marisa May of San Domenico, and Chloe Mata


With A Voce chef Missy Robbins & pastry chef Jenny McCoy


With 2009 Award presenter Lorraine Bracco


With San Francisco chef Gary Danko


With Brooklyn Brewery brewmaster Garrett Oliver


Joanne Weir, Emily Luchetti, Andrew, Joe Yonan & Karen


With Who's Who inductee Dorothy Cann Hamilton (of the
French Culinary Institiute) & her very proud daughter


With 2009 Outstanding Chef Dan Barber (of Blue Hill and
Blue Hill at Stone Barns) & friend


With chef Eric Ripert of Le Bernardin and his wife Sandra


At Bar Boulud, with The Bazaar chef Katsuya Fukushima


With legendary Jacques Pepin at the Bar Boulud after-party


At The Modern after-after party w/sommelier Belinda Chang
and 2009 Best Chef: New York City winner Gabriel Kreuther


With Washington Post Food Editor Joe Yonan

By the way, we were also very happy to be a part of yet another 2009 James Beard Award-winning team: The Washington Post took home the 2009 James Beard Foundation Award as Best Newspaper Food Section. Our congratulations to Food Editor Joe Yonan who had submitted for consideration last year's June 18th and October 29th Food sections that featured our wine columns "Grape and Grill Sessions" and "Big Flavors Need Big Wines" and the rest of our colleagues at the Washington Post Food section for such outstanding work in 2008!

For a complete list of winners of 2009 James Beard Foundation Awards, click here.


"The Lucky" cocktail at Bar Artisanal features Scotch Whiskey,
Sweet Vermouth, Lapsang Souchong Simple Syrup, and Fresh Lemon Juice; Recommended pairing: Aged Gouda & Montgomery's Cheddar

Sunday, May 3, 2009 We're happy to have had lots going on to distract us from thinking about tomorrow night's 2009 James Beard Foundation Awards at Lincoln Center's Avery Fisher Hall, where our book THE FLAVOR BIBLE is up for a Book Award. (Fingers crossed....) Last night, we checked out Terrance Brennan's new (and already hopping) restaurant Bar Artisanal at 68 West Broadway, one block south of Canal. With chef Bradford Thompson (ex-Lever House, Mary Elaine's, Daniel, etc.) newly in the kitchen and sommelier Jason Ferris (ex-Gilt) overseeing the wine and cocktail list, we're confident that it will only get better and better. Yet we're already in love with that amazing goat cheese-stuffed lamb burger...MMMmmm!


Armagnac & food pairing at Per Se: Marquis de Montesquiou 1865

On Friday, May 1st, we were invited to join a group of journalists at Per Se for a fascinating experiment: a seven-course tasting dinner pairing mostly vintage Armagnacs with each course. While Armagnac is more often served as an after-dinner drink, we were already well-acquainted with its affinity for foie gras and/or prunes, and our eyes were opened by how beautifully it complemented duck and veal in this menu:

Per Se
May 1, 2009
Menu

White Truffle Custard
with Black Truffle Ragout
Marques de Montesquiou 1967

Terrine of Hudson Valley Moulard Duck Foie Gras
"Gelee d'Agrumes," Meiwa Kumquats, Wild Lettuces, Belgian Endive
Marques de Montesquiou, Cuvee Louis 1er

"Aiguillette" of Liberty Farm's Pekin Duck Breast
Buckwheat "Spaetzle," Michigan Sour Cherries, Purple Top Turnips "Parisienne" and Duck Jus

Marques de Montesquiou, Cuvee Comte d'Artagnan

Herb-Roasted Rib-Eye of Marcho Farm's Veal
Glazed Carrots, Oregon Morels, Caramelized Spring Onions with Black Truffle Veal Jus

Marques de Montesquiou 1934

"Roquefort"
Armagnac Poached Prune "Marmelade," Candied Pistachios, Petite Arugula and Pistachio Butter

Marques de Montesquiou 1904

Valrhona Chocolate Sorbet
with Manjari Pudding, Orange Oil, and Saigon Cinnamon "Financier"

Marques de Montesquiou 1893

Bartlett Pear and Almond Tart
Almond "Pain de Genes," Compressed Pear and
Honey-Ginger Ice Cream

Marques de Montesquiou 1865

"Mignardises"


Carrie Crespo, Jordan Mackay, Baroness Sheri de Borchgrave,
Aaron Hicklin, Scott Hocker, winemaker Jerome Margnat,
Julie Besonen, Karen Page & Andrew Dornenburg at La Borie

Sunday, April 26, 2009 This week's press trip to the south of France was an eye-opening introduction to the pleasures of Syrah, Grenache, Viognier, and even lesser-known grape varietals as expressed through the terroir of the Rhone Valley. Having spent the past seven days with a delightful band of colleagues, we pay tribute to them today by posting this group photo thoughtfully provided by Chateau La Borie winemaker Jerome Margnat (in the unforgettably cool orange pants!).

Chateau La Borie is at www.chateau-la-borie.fr.

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culinary artistry, dining out, chef's night out, becoming a chef

For help and inspiration, we turned to Karen Page and Andrew Dornenburg, authors of THE FLAVOR BIBLE, an innovative guide to the many different ways you can combine ingredients without resorting to recipes. They've compiled a list of 600-plus food entries, arranged alphabetically (from achiote seeds to zucchini blossoms). Underneath each food, they've included a list of complementary ingredients, or 'flavor affinities,' that pair well with it from herbs and spices to nuts and meats. Page and Dornenburg begin by explaining the basic principles of balancing tastes like salty, sweet, bitter and sour.... Researching the book, says Page a life-long food scholar and Harvard MBA meant excavating information that existed only 'in the heads of chefs.' 'Our goal was to collect it, synthesize it, and put it out there in a form that people can access,' she says. Adds Dornenburg, coauthor with Page of six previous food books, including CULINARY ARTISTRY and WHAT TO DRINK WITH WHAT YOU EAT and a former cook at Biba in Boston: 'Almost every dish I've been cooking my whole life, I now have new ideas for.'"
Celia Barbour,
O magazine
(April 2009)


 
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