"Publicity is like the air we breathe; if we have it not, we die."

—Chef and cookbook author Alexis Soyer (1810-1858),

as quoted in Becoming A Chef  (p. 8)

MEDIA ROOM

Brianna Golodryga with Karen Page & Andrew Dornenburg

Karen Page & Andrew Dornenburg with Matt Lauer

Andrew Dornenburg & Karen Page with Fanny Kiefer

Michael Aaron, host Leonard Lopate, and Karen Page

“You both did a terrific job on the show.”
—Andrea Smith, producer, NBC’s “Today” show (2004)

"Thank you! Great segments, and you were terrific with Bianna.”
—Jessica Stedman Guff, executive producer, ABC News (2008)

“[Tonight's guests] are three people who know everything there is to know about food: Andrew Dornenburg and Karen Page, and [Chicago's Chief Dining Critic] Dennis Ray Wheaton...."
—Milt Rosenberg, host, "Extension 720" on WGN Radio

“You're both great. I'm delighted to see you...."
—Ronn Owens, host, "The Ronn Owens Show" on KGO Radio

Andrew Dornenburg and Karen Page have been featured extensively in the media, from the "Today" show and "Good Morning America Now" to the Food Network, from "The Leonard Lopate Show" and "Extension 720 with Milt Rosenberg" to "The Ronn Owens Show," as well as other programs nationwide.

Their books have received coverage in a wide array of publications including American Way, Avenue, Bon Appetit, The Boston Globe, Bottom Line / Personal, Business Week, Chef, Chicago Tribune, Detroit News/Free Press, eGullet.com, Entertainment Weekly, Entrepreneur, Forbes, Frequent Flyer, Gourmet, Health, Los Angeles Times, Marie Claire, Manhattan User's Guide, More, Nation's Restaurant News, New York, New York Daily News, New York Post, The New York Times, The New York Times Book Review, The New York Times Magazine, Newsweek, Playboy, Restaurant Hospitality, San Francisco Chronicle, The Times of India, The Week, Time Out, Town & Country, Travel + Leisure, USA Today, U.S. News & World Report, Variety, Vegetarian Times, and The Washington Post.

They are happy to be interviewed by the media on subjects related to beverages, chefs, cooking, culinary trends, flavor development, food, food and beverage pairing, menu design, restaurant criticism, restaurants, wine, and other aspects of eating and drinking and dining in America.

Andrew Dornenburg can be reached at 212.642.5870 or via email at Dornenburg@aol.com.  Karen Page can be reached at 212.969.0020 or via email at KarenAPage@aol.com.

To schedule an interview with the authors and/or to obtain a review copy of THE FLAVOR BIBLE, please contact Laura Lehrman (LRLehrman@aol.com) or Andria Chin (AndriaChin@aol.com) at Lehrman + Chin Public Relations at 212.580.0099.

To obtain a review copy of WHAT TO DRINK WITH WHAT YOU EAT, please contact Little, Brown Publicity Manager Carolyn O'Keefe (carolyn.okeefe@hbgusa.com) at 212.364.1464 or publicist Luisa Frontino (luisa.frontino@hbgusa.com) at 212.364.1584.

2008 MEDIA HIGHLIGHTS

"In the kitchen with...Robert Boyce, chef, Season's at the Highland Lake Inn in Flat Rock, NC. Training: I have never attended a culinary institute. My culinary training came from many years of hands-on hard work under really great world-traveled chefs. ...Favorite cookbook: I have several cookbooks that I gain inspiration from: Soup Bible, Sauce Bible, CULINARY ARTISTRY and many other random cookbooks."
—Carole Terrell, Asheville Citizen-Times (July 23, 2008)

"A White for Every Whim."
—Karen Page and Andrew Dornenburg, The Washington Post (July 23, 2008)

Host Leonard Lopate; Karen Page in the WNYC studio

"Drink Tips for Summer Grilling: Later today on 'Please Explain' we'll be talking about barbecuing and grilling, but before we do we thought it would be great to bring in an expert on what to drink with those summer foods. And that's why Karen Page is here: She's a wine columnist at The Washington Post and with her husband Andrew Dornenburg she is the James Beard Award-winning author of WHAT TO DRINK WITH WHAT YOU EAT from Bulfinch Press."
—Leonard Lopate, host, "The Leonard Lopate Show," WNYC Radio (July 18, 2008)

"Podcast Episode 9: We stir it up!...Ann: One of the challenges of course with ethnic food is, if you're a wine drinker like me, sometimes finding the right wine....I stumbled upon a book that has become a staple. It actually lives on my kitchen table — I'm ashamed to say usually there's a napkin holder on top of it; it's kind of like a decoration now! But it's called WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page, and this is a book that I think every household should have. It's actually two parts: The first part is an index of foods, and it lists with each food what goes well with it in terms of drinking. In the back, it's indexed by drink, and you can figure out if you're starting with a terrific wine, you can find out what foods would go best with that...I like the food part the best, because you usually start with the food...The Filet-O-Fish sandwich: Sauvignon Blanc....Michael: You've got to love a wine book that doesn't take itself too seriously to include McDonald's. Ann: Exactly — that's why this book is just perfect!"
—Ann Kingman and Michael Kindness, BooksOnTheNightstand.com (July 16, 2008)

"More From the Mailbox."
—Karen Page and Andrew Dornenburg, The Washington Post (July 16, 2008)

"My guests are Karen Page and Andrew Dornenburg, authors of the book WHAT TO DRINK WITH WHAT YOU EAT. I keep two copies of it [in two different places]....We're going to get you both back on again before the end of the summer."
—Mike Colameco, host of "Food Talk" on WOR Radio (July 10, 2008)

"Cue Napa for Its Close-Up."
—Karen Page and Andrew Dornenburg, The Washington Post (July 9, 2008) and Calgary Herald (July 14, 2008, with commentary by Shelley Boettcher)

"Puckish humor: THE hottest restaurant in Paris right now is Cameleon. The night before the Gastronomy on the Seine conference, Wolfgang Puck ran into Gael Greene, Betsy Bernardaud and cookbook authors Andrew Dornenburg and Karen Page, at Jean-Paul Arabian's eatery. Puck declared its foie de veau the best he'd tasted in 30 years. The California superchef also shared the secret behind one of the most coveted items at the upcoming West Coast Citymeals-on-Wheels benefit, a Puck-prepared dinner with LAPD Chief Bill Bratton and wife Rikki Klieman — 'no traffic tickets for a year,' he joked."
—Richard Johnson, "Page Six," New York Post (July 9, 2008)

"[Laura Day] consult[s] with companies looking for a boost or a much needed competitive edge. She's helped talent agencies choose new clients, tech companies revamp their marketing teams, and lawyers have used her to help select juries. Her celebrity clients include Jennifer Aniston, Nicole Kidman and Demi Moore, who considers Day a close friend....Why a company would turn to someone who knows next to nothing about business is a mystery to many, but not to those who have worked with Day. Karen Page, a Harvard Business School alumna and author, invited the intuitionist to speak to a group of businesspeople shortly after 9/11. Day was a huge hit, and years later, Page is still singing her praises. 'From a rational standpoint, she may not know anything about a particular field that she's doing consulting in, but she's able to give valuable insight,' Page says. 'And that is something I've seen with her time and time again...And she has delivered insights that have been very surprising. When Laura Day says something, I listen.'"
—Lola Ogunnaike, CNN "American Morning" (July 9, 2008)

"Grilling the Chef: Chef: Aaron Millon. Age: 35. Restaurant: Restaurant Phoebe. Location: Montpelier...SD: Which two cookbooks should every home cook own? AM: Madeleine Kamman’s The Making of a Cook and probably Jacques Pepin’s Complete Techniques, which is getting outdated but is still a great reference book. Every chef should have BECOMING A CHEF, by [Andrew] Dornenburg and [Karen] Page, and should also have their CULINARY ARTISTRY close by. It’s kind of about the process: Once you have basic tools and skills, how do you take it a step farther and learn about flavors and what they do when they’re combined? How do you develop that skill?'"
—Suzanne Podhaizer, Seven Days: Vermont's Independent Voice (July 9, 2008)

"Top 10 Tips for Home Chefs....10. Use cookbooks often, all chefs do!  There are some great cookbooks out there, in particular CULINARY ARTISTRY by Andrew Dornenburg and Karen Page. This book emphasizes cooking with the seasons as well as simplicity. It has great recipes as well as diagrams for the seasonality of products and great flavor combinations that are easy to comprehend."
—Mark Beaupre, executive chef, JW Marriott Orlando / Grande Lakes, as told to Kori Ellis on SheKnows.com (July 6, 2008)

"At the Corner of Hollywood and Vine."
—Karen Page and Andrew Dornenburg, The Washington Post (July 2, 2008)

"...About Ruth Reichl: Her books make for some fun reading, and she is one of the greatest critics the Times has ever had. But don’t think that because she wore a disguise she didn’t go unrecognized. Her picture (in a hat, of course) is on the cover of the now classic DINING OUT by Andrew Dornenburg and Karen Page."
—Meredith Ford, restaurant critic, Atlanta Journal Constitution (June 30, 2008)

"Try On Something Pink for Summer."
—Karen Page and Andrew Dornenburg, The Washington Post (June 25, 2008), Monterey County Herald (June 30, 2008), and The Providence Journal (June 26, 2008)

"Lots of recommendations this week for wines to accompany BBQ foods, most notably in the Washington Post by columnists Karen Page and Andrew Dornenburg...Washington Post: Wine writers Karen Page and Andrew Dornenburg on wines to accompany barbecued ribs. Nice mentions for Muri-Gries Alto Adige Lagrein Rosato 2007, Artazu Artazuri Garnacha Rosado 2007, El Coto di Rioja Rosado 2007, Georges Duboeuf Beaujolais Villages 2006, Summers Villa Andriana Vineyard Zinfandel 2006, Rosemount Show Reserve GSM 2005, Moet & Chandon White Star NV, Domaine Carneros Brut Rose, Kluge SP Rose 2004, and Gruet Rose Brut NV. Karen's top choice, though, is Artezin Zinfandel 2006, while Andrew favors Rosemount Diamond Label Shiraz 2006."
—John Gillespie, Wine Review Weekly (June 23, 2008)

"Later she spun her abilities into a book, Practical Intuition, which became a New York Times best seller and formed the basis of Day's thriving seminar business....[She has trained] members of the Harvard Business School Network of Women Alumnae to use their sixth sense. In one of the Harvard group's monthly sessions, recalls participant Karen Page, the women were asked to intuit the mystery item in a brown paper bag. Without touching or sniffing it, they came up with 'yellow,' 'sour' and 'fruit' for what turned out to be a lemon. She's also advised celebrities such as Jennifer Aniston and Demi Moore."
—Tony Dokoupil, Newsweek (June 21, 2008)

"Looking for the perfect wine pairing for your summer get-together? 'GMA Now' asked Karen Page and Andrew Dornenburg, Washington Post wine writers and co-authors of WHAT TO DRINK WITH WHAT YOU EAT, for their favorite bottles under $30 and the best foods to pair with them. Here is a list of their picks, as revealed on 'GMA Now'...."
—"Good Morning America Now" (June 20, 2008)

"Setting the perfect temperature for a drink....Andrew Dornenburg and Karen Page are even more finicky. The husband-wife authors of WHAT TO DRINK WITH WHAT YOU EAT have been known to whip out a pen-sized infrared thermometer to check the temperature of their wine before imbibing. 'Temperature is far more important than it typically gets credit as being when it comes to flavor,' Dornenburg says. 'Twenty or even 10 degrees can make an enormous difference in how the exact same wine tastes. A wine that was thin and 'hot' at room temperature tastes much 'rounder' and fruitier at 5 or 10 degrees lower.' Even casual drinkers of wine know that white wines are served cooler than reds. But few realize the difference a few degrees can make, and not just with wine...Though cocktails historically have been enjoyed well-chilled, a new generation of bar chefs and mixologists are creating more complex cocktails whose flavors are best enjoyed slightly warmer, Page and Dornenburg say. 'While very well-chilled cocktails will help to hide the sensation of heat that runs down your throat when drinking a high-alcohol cocktail, today's best-made cocktails are not overly alcoholic, so they can be enjoyed slightly less cold,' says Dornenburg."
—Holly Ramer, Associated Press (June 20, 2008), ABCNews.com (June 23, 2008), Augusta (GA) Chronicle (June 25, 2008), Barrie Examiner (June 27, 2008), The Barre Montpelier Times Argus (June 24, 2008), Canadian Press (June 27, 2008), Chester Daily Local (June 25, 2008), The Chicago Daily Herald (June 25, 2008), The Coloradoan (June 25, 2008), Concord (NH) Monitor (June 27, 2008), Dallas Morning News (July 16, 2008), (DE) News Journal (June 28, 2008), Detroit Free Press (June 29, 2008), Foster's Daily Democrat (June 21, 2008), Guelph Mercury (June 25, 2008), Helena Independent Record (June 26, 2008), Hilton Head Island Packet (June 25, 2008), Houston Chronicle (June 23, 2008), Laconia (NH) Citizen (June 21, 2008), Lubbock (TX) Avalanche-Journal (July 9, 2008), Modesto Bee (July 9, 2008), MSNBC.com (June 20, 2008), Myrtle Beach Sun News (June 24, 2008), San Jose Mercury News (June 24, 2008), (Ontario, Canada) Welland Tribune (June 24, 2008), Owen Sound (Canada) Sun Times (June 25, 2008), The Republican-American (June 23, 2008), The Richmond (VA) Times Dispatch (June 25, 2008), San Jose Mercury News (July 9, 2008), The San Mateo (CA) Daily Journal (June 25, 2008), Santa Monica Daily Press (June 21, 2008), The Sioux Falls (SD) Argus Leader (June 25, 2008), Southern Illinoisan (June 25, 2008), St. Catharines Standard (June 25, 2008), The (Tacoma, WA) News Tribune (June 25, 2008), and WRAL.com (June 20, 2008)

"Cookbook Store cookin' after 25 years. For 25 years, dozens of food celebs have come to Toronto's The Cookbook Store to shill their wares, and manager Alison Fryer and her sidekick Jennifer Grange have seen it all....Because Fryer and Grange personally source — and read — many of the 6,000-odd titles they have in stock at any one time, The Cookbook Store is a unique resource, offering British books that haven't been Americanized and U.S. books that haven't been changed for overseas markets....Top 10 Cookbooks: Alison Fryer and Jennifer Grange pick their top 10 must-haves: CULINARY ARTISTRY by Andrew Dornenburg and Karen Page. Gives you an insight into how chefs think."
—Julia Aitken, Toronto Star (June 16, 2008)

Credit: Julia Ewan

"Grape-and-Grill Sessions."
—Karen Page and Andrew Dornenburg, The Washington Post (June 18, 2008)

"It doesn't happen very often, but when it does, it can be really frustrating. Perhaps you could call it the culinary equivalent of 'writer's block'. I'm confronted with an ingredient or a specific assignment and nothing comes. Sometimes my heart just isn't in it, or there's time pressure, or I'm simply distracted by a million other facets of daily work life. Usually, though, I think it's because there might be so many possible ways to approach an idea, that it can be difficult to focus in on only one. But honestly, in the realm of problems, that's a pretty good one to have!...To this day, if I'm really stuck for a flavor pairing, I will still refer to Karen Page and Andrew Dornenberg's CULINARY ARTISTRY for its charts of common, and not so common, matches...."
—Michael Laiskonis, 2007 James Beard Outstanding Pastry Chef, Notes from the Kitchen on Typepad.com (June 16, 2008)

"The books have arrived and I love them all. CULINARY ARTISTRY is a fantastically practical guide to pairing ingredients, both tried and tested combinations and some more unusual ones too. I have no doubt it will become an indispensable resource for sense-checking the dishes I put together."
—Pete Lien, This Edible Life in London (June 13, 2008)

Credit: Kevin Clark

"Toasting Life's Happy Landings."
—Karen Page and Andrew Dornenburg, The Washington Post (June 11, 2008) and Monterey County Herald (June 18, 2008)

"Rosé sheds its image as a (bad) four-letter word....Rosé is a perfect food-pairing wine, with 'one foot in the red world and one foot in the white world' says sommelier Joshua Wesson in the book WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page. 'The fact that it is a red that wants to be a white, or white that wants to be a red, means that it will try twice as hard to please you. Those with just the smallest touch of sweetness are natural with food. For so much of the food that we eat you need a wine with some level of sweetness.' Try serving rosés with grilled sausages, hamburgers, grilled or roasted pork, shrimp or crab."
—Jim McCracken, Ft. Myers Florida Weekly (June 11, 2008)

"IN THE KITCHEN: The yin and yang of ‘the mother of Asian cuisines’. The recent earthquake in China has reminded me of how much the culinary world owes to this ancient nation. Chinese cuisine is the mother of all Asian cuisines. There is hardly a fine dining restaurant around today that does not show some influence from Asian food.     When I want an overview of a country’s cuisine, I turn to Andrew Dornenburg and Karen Page’s THE NEW AMERICAN CHEF (John Wiley & Sons, Inc., 2003). This book is a valuable resource, with its sections on ethnic foods that include concise information on each cuisine’s history and current influence on American chefs; key ingredients and flavors; cooking techniques, and equipment (and recipes, although I used others’, below). From its pages I learn that the Chinese were cultivating rice in 4000 B.C., and by 1100 B.C. were using ice for refrigeration, with more than 3,000 people preparing food for the royal court.     Confucius wrote about the importance of eating wholesome food. The philosophy was that the achievement of peace and harmony comes through applying the principals of yin and yang. A balanced diet means balancing the cooling and heating properties of yin (mostly fruits, vegetables and seafood) and yang (red meat, eggs, pungent spices).     Below are some of my favorite quick-and-easy Chinese recipes. Mapo tofu, a staple of Chinese home cooks, is from Sichuan province where the earthquake was centered. Make a dish — then make a donation to your favorite relief agency."
—Faith Bahadurian, The Princeton Packet (June 6, 2008)

ProChef SmartBrief

"Culinary News: Soft-shell crabs find their match. The way a soft-shell crab is prepared determines which wine is best suited to enhance the seafood's flavor. Spanish-inspired soft-shell crabs that are fried in extra-virgin olive oil are paired with the light-bodied NV Cristalino Brut Cava. A Japanese soft-shell crab roll with jalapeno and wasabi-carrot sauce tasted best with a sake. [Karen Page and Andrew Dornenburg,] The Washington Post (6/4)."
—ProChef SmartBrief, The Culinary Institute of America (June 5, 2008)

"Soft Shells Aren't Hard to Match."
—Karen Page and Andrew Dornenburg, The Washington Post (June 4, 2008) and the (Amsterdam, NY) Recorder (June 6, 2008)

"Favorite cookbook? CULINARY ARTISTRY."
—Jennifer Biesty, Season 4 contestant, "Top Chef" on Bravo TV (and executive chef of COCO500) (May 2008)

"I suppose it is inevitable, really. Eventually, every wine writer must get around to contributing a few (thousand?) words on the subject of food and wine matching. Given the ocean of ink that has been spilled on this subject already, I will try to keep my thoughts relatively brief and make no effort to be comprehensive or systematic. For that Herculean task, I would encourage you to consult the 356 pages of the excellent, if ambitiously subtitled, tome WHAT TO DRINK WITH WHAT YOU EAT: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea — Even Water — Based on Expert Advice from America's Best Sommeliers, by Andrew Dornenburg and Karen Page (Bulfinch Press 2006)."
—Donald A. Dibbern, Jr., "Dibbern on Wine," Wine Lovers Page (May 2008)

Credit: Karen Page

"In the Dark at Bianca: What was great — and maybe worth the trek, the dim and the din — were the pastas, priced at a prewar (any war) $9.50 to $11.50.  Huge portions, steaming hot: Luscious lasagna. First-rate seafood tagliolini.  And marvelous gramigna — little elbow macaroni — in a tomatoey toss of sausage and pepperoni. Half way through I ran out of steam, passed it on, tasting my friend Andrew's chicken, pleasantly stewed in balsamic (because That's My Job), and Karen's cotechino on potato puree that would be perfect after skiing all day."
—Gael Greene, "Fork Play," the e-newsletter of Insatiable-Critic.com (May 29, 2008)

"Drinkers still demand sophisticated concoctions even in weakening economy....Consumers’ increasingly sophisticated palates, when it comes to alcoholic beverages anyway, have propelled the restaurant industry to keep step....So diners are not ready to give up the good stuff, at least not yet — perhaps a testament to the truth of author, wine expert and former restaurant chef Andrew Dornenburg’s dictum, 'Once your palate’s developed, you keep going forward.' To meet public demand, restaurants are increasingly offering creative cocktails, craft microbrews, and beer and wine pairings with menu items. Karen Page, wine expert and Dornenburg’s writing partner on WHAT TO DRINK WITH WHAT YOU EAT and CULINARY ARTISTRY, remarked, 'I think people aren’t willing to give up their love for food and wine because it brings them so much pleasure, but I think some of the ways they’re indulging that pleasure in food and wine is changing.'....High on the list of today’s trends are cocktails, notes Page. 'I think you’re going to be seeing a lot of creative cocktails....And [mixologists] are thinking about flavors the same way fine chefs think about flavors and combining them in the glass [and] coming up with cocktails that you’ve never seen before, you’ve never heard of before,' she said....Wines and wine pairings also top the trend-watch list. 'Pairings will become de rigeur as part of the restaurant experience,' posited Page. 'You’re seeing that at the high-end restaurants now, but I think the other exciting thing is if you look at the family-restaurant segment of the market, for example Olive Garden...they’ve taken a real pioneering role in offering food and wine pairings on their menu.'”
—Andrea Hale, Medill News Service (May 28, 2008)

Credit: Julia Ewan

"Uruguay's Sweet Surprise."
—Karen Page and Andrew Dornenburg, The Washington Post (May 28, 2008), Monterey County Herald (June 4, 2008), (IN) Post-Tribune (May 30, 2008), and the (Amsterdam, NY) Recorder (May 28, 2008)

WINE NEWS REVIEW

"A 'surefire secret' for food and wine pairings comes to us from The Washington Post’s Karen Page and Andrew Dornenburg. It seems pretty simple once you hear it: 'Make sure the same wine is in each.' And the secret’s pretty easy to apply, as one of their match-ups illustrates. Let’s say you’re having boeuf bourguignon (beef braised in red wine). First, think French. Then, of course, think red. And what you come up with (resulting in 'what we consider a holy grail pairing that all food lovers should experience at least once'): Red burgandy. Page and Dornenburg serve up several other tasty examples — wines for foods ranging from fondue to caramelized scallops and mushroom risotto. But then there’s the all important question: How to know when you’ve made the right choices? They’ve got that covered, too. 'You can always tell when you hit upon a wonderful wine and food pairing, because it fills the space between the two. When you can find a way to add a splash of whatever is in your glass to what you’re eating, not only does that space disappear, but an entirely new flavor experience replaces it.' As a bonus, they also mention a bottle that fits nicely in our 'desperately seeking $10 wine values' category. It’s a 2005 Brancott Marlborough Sauvignon Blanc ($10)."
—Sam Meddis, Wine News Review (May 22, 2008)

"You Can Have Your Wine and Eat It, Too."
—Karen Page and Andrew Dornenburg, The Washington Post (May 21, 2008), Arizona Daily News (May 21, 2008), Monterey County Herald (May 21, 2008), and (Myrtle Beach, SC) Sun News (May 28, 2008)

"Restaurant experts say that, as dining demographics have changed and eateries have had to compete for diners' attention with stronger brand identities, music in restaurants has progressed from being forgettable to scene-setting and strategic. People 'want great food but a fun environment, music included,' Karen Page and Andrew Dornenburg, co-authors of DINING OUT, wrote in an e-mail. So restaurateurs now consider music just as much as they consider food, service and design when crafting ambience, because it can draw people back or drive them away. 'Bad elevator-type Muzak made us dread going to one of our favorite casual restaurants,' Page and Dornenburg added. 'The best sandwiches and soups in our neighborhood weren't excuse enough to put up with the mind-numbing drone of bad Barry Manilow and Carpenters covers.'"
—Lori Price, Milwaukee Journal-Sentinel (May 16, 2008)

"WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page (Bulfinch, $35). This book takes some novel approaches to wine-food pairing. One is to pair light and heavy foods to light and heavy wines. And it gives you a list of wines from the lightest to the heaviest (chablis to viognier in whites, beaujolais to zinfandel in reds). I’ve tried this method, and I like it. It also gives some unusual pairings (cucumbers with riesling, rose champagne with cumin). It’ll get you arguing with your foodie friends.'"
—Fred Tasker, Boulder Weekly (May 15-21, 2008)

Credit: Julia Ewan

"When Food Calls for a Big Red."
—Karen Page and Andrew Dornenburg, The Washington Post (May 14, 2008) and The (Myrtle Beach, SC) Sun News (May 21, 2008)

"Hiring Smart:. THERE are advantages to diversity in hiring, restaurateur Danny Meyer noted the other night in a Q&A with author Karen Page at an event in the private room at The Modern for 80 of Northwestern University's biggest women supporters, including Tru TV anchor Rikki Klieman, green policy expert Jane Hoffman and philanthropist Ellen Katz. 'One of my chefs is from Alsace, and others are from Switzerland, India and even Italian Harlem [Union Square Cafe's Michael Romano] — which is how I get to eat at Rao's once a year,' laughed Meyer. 'Michael got us into Rao's, too,' Page ad-libbed. Guests took home copies of Meyer's book Setting the Table and Page's WHAT TO DRINK WITH WHAT YOU EAT."
—Richard Johnson, "Page Six," New York Post (May 14, 2008)

Credit: Julia Ewan

"A Paean to His Passion."
—Karen Page and Andrew Dornenburg, The Washington Post (May 7, 2008), Monterey County Herald (May 14, 2008), and the Ridgway (PA) Record (May 8, 2008)

WINE NEWS REVIEW

"These tough economic times may just be the ‘greatest hour’ for boxed wines....This one’s for Ray. He’s a dear friend who keeps pestering — uh, I mean encouraging — me to explore boxed wines. So, Ray, here are some recent observations of boxed wines. They are courtesy of Karen Page and Andrew Dornenburg at The Washington Post: 'It’s tough enough to convince wine lovers that screw-cap closures are better than the traditional corks; unscrewing a bottle doesn’t inspire the same poetry as popping a cork. But convincing them that boxed wines are not inferior is even tougher, which might account for the lack of coverage. However, because boxed wines are one of the fastest-growing segments of the wine market (up more than 40 percent over a year ago, according to the Nielsen Co.), that should change.' How good can a boxed wine be? Sipped at a party in 2005, a 2004 Dtour Macon ($37 for a three-liter cylinder, equal to about $9.25 a bottle) left Page and Dornenburg  'shocked by the quality that came out of this cardboard tube and the vacuum-sealed bag.' Given the economic times, Ray may be on to something."
—Sam Meddis, Wine News Review (May 5, 2008)

"Dish Development Seminar: A seminar for those who know their way around a kitchen. With demonstrations in how to sauce, spice, and garnish a dish. You will consider texture, flavor, seasonality, and look, among other elements. For those that want a preview (or can’t make it to class) consider the reading list: [Gray Kunz'] The Elements of Taste and CULINARY ARTISTRY by Dornenburg and Page. Yes, there’s homework, but no, this is not a hands-on class. $79, includes a full meal. Culinary Communion House. Sat., May 3, 6:00pm-9:00pm."
—"Calendar," Seattle Weekly (May 3, 2008)

FROM House to HOME

"Add Some Sparkle....There are myriad reasons not to consume alcohol, and thankfully, the beverage industry has caught up with the refined palates of non-drinkers by introducing a variety of sparkling fruit juices. There are many brands out there, but for Andrew Dornenburg and Karen Page, what’s in these drinks is paramount. They say, 'You want to read the label and get something healthy. It’s all about the ingredients.' Avoid sugar and other artificial sweeteners; instead, rely on the sweetness of natural fruit to give you the best combination with your food. Whether you are pregnant, the designated driver, underage, entertaining clients with real work to accomplish, or just want a lovely, refreshing break from wine and beer, sparkling juices can be the perfect accompaniment to any meal. Read on to see what Andrew and Karen recommend....Karen and Andrew’s THE FLAVOR BIBLE is due out this fall. You can read their weekly pairings in The Washington Post."
—Dayna Del Val, From House to HOME (April 2008)

Credit: Julia Ewan

"Thinking Inside the Box."
—Karen Page and Andrew Dornenburg, The Washington Post
(April 30, 2008), The (Connecticut) Day (May 7, 2008), The (Everett, WA) Herald (May 4, 2008), The Monterey County Herald (May 7, 2008) and the (Myrtle Beach, SC) Sun News (May 7, 2008)

Credit: Julia Ewan

"Sometimes, Love Means Cutting the Grass."
—Karen Page and Andrew Dornenburg, The Washington Post
(April 23, 2008) and Myrtle Beach Sun News (May 14, 2008)

"Chef Hal Holden-Bache came to Nashville from West Virginia, where he held a coveted three-year culinary apprenticeship at The Greenbrier Resort in White Sulphur Springs. Before taking the helm at Eastland Cafe, he spent several years in Nashville restaurants such as the Capitol Grille at the Hermitage Hotel and as executive chef at Nick & Rudy's Steakhouse....Is there a book (or cookbook) that has been particularly inspiring? I have a vast culinary library, and I read quite a bit. Every book I read educates me and inspires me in different ways. The books I use most often are Food Lover's Companion (by Sharon Tyler Herbst, Barron's Educational Series, Incorporated, $16.99) and CULINARY ARTISTRY (by Andrew Dornenburg and Karen Page, $29.95)."
—Jennifer Justus, The Tennessean (April 23, 2008)

"...And what wine goes with matzoh? At dinner this past Saturday Karen Page and Andrew Dornenburg arrived full of enthusiasm over the quality they found at a tasting of Kosher wines for their Washington Post column. Click here if you need a great white that goes with roast chicken as well as gefilte fish or a red to enhance the brisket that holds up to horseradish...."
—Gael Greene, "Fork Play," the e-newsletter of Insatiable-Critic.com (April 18, 2008)

"Some Makers Can't Be Labeled."
—Karen Page and Andrew Dornenburg, The Washington Post
(April 16, 2008), Monterey County Herald (April 23, 2008), the Providence Journal (April 24, 2008) and The Recorder (April 25, 2008)

"In WHAT TO DRINK WITH WHAT YOU EAT, Andrew Dornenburg and Karen Page, authors, bloggers and winners of various awards, have created a pairing guide that makes it possible to transform every meal from ordinary to extraordinary with the right beverage selection....(Dornenburg and Page, who dedicated this book to Tucsonan Susan Bulkeley Butler, led a cooking class at Janos last month.)....WHAT TO DRINK WITH WHAT YOU EAT is incisive and hip. It presents a mix of history, geography, expert techniques and original insights. The text is both user-friendly and highly readable. The no-nonsense guidelines make selection and serving not just fun but promises to make even a basic meal more exciting. "
—Larry Cox, Tucson Citizen (April 16, 2008)

"In the kitchen with...Duane Fernandes, chef, Gabrielle's at the Richmond Hill Inn in Asheville, NC. Training: I went to Trident Culinary School and Johnson and Wales in Charleston, S.C. Truly, most of my training is from various restaurants and kitchen positions, such as Peninsula Grill, Lemaire and Per Se, to name a few...Favorite cookbook: CULINARY ARTISTRY by Andrew Dornenburg and Karen Page."
—Carole Terrell, Asheville Citizen-Times (April 16, 2008)

"'Great meals, like great music, have a rhythm and harmony all their own.' Escoffier? Fisher? Emeril? Nope. That's Karen Page, writing about cooking as art—or, more specifically, the artistry of pairing flavors, textures, and aromas to create a transcendent sensual experience. Chefs, she says, are like composers. Instead of using tone, rhythm, and tempo to create an aesthetic whole, they combine ingredients, preparations, and presentations to transport us from our daily ho-hum to a beautifully scored Sensual Elsewhere. You've been there. You've had those gonzo-fabulous meals that induce eye-rolling fits of pleasure. That's where a great chef can take you. And guess what? You can DIY it, too. Start by getting yourself a copy of CULINARY ARTISTRY, the excellent book by Page and chef/partner-in-life Andrew Dornenburg, which is both a meditation on taste and a how-to guide for pairing, say, anchovies with sage. Pumpkin with mace. Happiness with joy."
—Lisa Schiffman, host of TuttiFoodie.com (April 15, 2008)

Good Wine Under $20

"I've now had the book [WHAT TO DRINK WITH WHAT YOU EAT] for several months, and it has become one of the most referred to books in my kitchen. Actually, it doesn't stay in the kitchen but lives next to the sofa since I'm always picking it up to get some advice on what foods might go with my latest wine discovery. I highly recommend this book, and think that if you buy it you will find that you use it regularly, too...It's thoughtfully laid out, well-written, full of interesting quotes from famous figures in the food and wine world, and provides you with both guidance and freedom to choose the perfect wine for your palate."
—Dr. Debs, host of the award-winning wine blog "Good Wine Under $20" (April 15, 2008)

"Kosher Choices for a Pleasing Passover."
—Karen Page and Andrew Dornenburg, The Washington Post
(April 9, 2008), The (Bergen County, NJ) Record (April 17, 2008), The (Hackensack, NJ) Record (April 17, 2008), KosherWineReport.com (April 9, 2008), Monterey County (CA) Herald (April 9, 2008), Raleigh News & Observer (April 16, 2008), and (West Paterson, NJ) Herald News (April 16, 2008)

NORTHSIDE

"10 Questions with Chefs…Ian Begg, Cafe Majestic, San Francisco....What are your favorite cookbooks?   CULINARY ARTISTRY....One [section] lists one ingredient and then what works with it, like, say, carrots go with cumin, and then what goes with that …the other has interviews with great chefs about their food."
—Susan Dyer Reynolds, Northside San Francisco (April 8, 2008)

"Bestsellers for the week of March 31st to April 6th, 2008 ... 5. WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page."
—Barbara-Jo's Books to Cooks in Vancouver (April 7, 2008)

"It's wine day — we're just going to do it in a big way today...My first guests — and I'm thrilled to have them — are Andrew Dornenburg and Karen Page, authors of WHAT TO DRINK WITH WHAT YOU EAT, among many, many other books. It's a great book...one of my favorites....Thanks for coming on — we're going to get you back on at least once every couple of months. You're a great resource."
—Mike Colameco, host of "Food Talk" on WOR Radio
(April 3, 2008)

"Master Pinot Noir Like a Pro."
—Karen Page and Andrew Dornenburg, The Washington Post (April 2, 2008), (Indiana) Post-Tribune (April 4, 2008), and the Monterey County Herald (April 2, 2008)

"Chef Jake Stearns came to Nashville from Louisville in 2005 and has spent time at Capitol Grille and Flyte World Dining and Wine before joining Whole Foods in October. In what he calls a moment of clarity inspired by meeting his wife, he's transitioned from an eat-anything-chef to a healthy — although moderate — eater who favors raw vegetables and juicing....Is there a book that has been particularly inspiring to you? CULINARY ARTISTRY by Andrew Dornenburg and Karen Page."
—Jennifer Justus, The Tennessean (April 2, 2008)

"The interaction between wine and food is often fascinating, and when the two fall neatly into place together there's no greater enjoyment at the table....In WHAT TO DRINK WITH WHAT YOU EAT, a guide overlooked in these pages when it appeared last year, Andrew Dornenburg and Karen Page have gathered the beverage views of more than 70 US (sic) experts....Usual wine-with-food guides reflect the point of view of a single person, the author, but it's an intriguing notion to find out where the ideas of so many experts intersect....The alphabetical lists make this at the moment the most useful wine-with-food guide in English."
—Edward Behr, The Art of Eating (Spring 2008)

"Students in the Hospitality and Tourism Management Society will host the 10th Annual Black Tie Dinner on Saturday, April 5. This year’s dinner features guest speakers Andrew Dornenburg and Karen Page, bestselling authors who have written six books including BECOMING A CHEF, and most recently, WHAT TO DRINK WITH WHAT YOU EAT. The couple, married since 1990, currently writes a weekly wine column for The Washington Post. The annual event is organized and conducted by students with proceeds supporting professional development opportunities for HTM Society members."
—Purdue University College of Consumer and Family Sciences (March 2008)

"Top 5 Cookbooks from ecookbooks.com: 1) The River Cottage Meat Book by Hugh Fearnley-Whittingstall. 2) CULINARY ARTISTRY by Andrew Dornenburg and Karen Page...."
—StarChefs.com's DISHRAG newsletter (March 31, 2008)

"You See Red, We See Spring."
—Karen Page and Andrew Dornenburg, The Washington Post (March 26, 2008), (Everett, WA) Herald (April 6, 2008), and the Monterey County Herald (March 26, 2008)

"Top-Selling Wine Books: 1) WHAT TO DRINK WITH WHAT YOU EAT, 2) Windows on the World Complete Wine Course, 3) The World Atlas of Wine, 4) From Vines to Wines, 5) The Wine Bible."
—Amazon.com (March 26, 2008)

ProChef SmartBrief

"Culinary News: Food, Wine Pairing Now a Necessity? Restaurant-goers expect food and wine pairing options at almost all fine-dining establishments, according to one industry expert [Karen Page, author of WHAT TO DRINK WITH WHAT YOU EAT]. The trend has made one chef remove asparagus and artichokes from [his] menu because the vegetables 'are just not easy to pair with great wines.'"
—ProChef SmartBrief, The Culinary Institute of America (March 25, 2008)

"Spring is on the minds of many chefs, but don't expect to find asparagus or artichokes on the menu at Alain Ducasse's new restaurant Adour in New York City. 'They've been banned from the ingredient list,' says Tony Esnault, the Ducasse protégé running the kitchen. Their crime? 'They are just not easy to pair with great wines,' he says....Now that we've become a nation of know-it-all foodies, food and wine pairings like these have become the next culinary obsession. 'Food and wine pairing has finally hit the tipping point, in that it is now expected at fine-dining restaurants, and increasingly at any self-respecting restaurant,' says Karen Page, author (with Andrew Dornenburg) of WHAT TO DRINK WITH WHAT YOU EAT. Even places like the Olive Garden are getting into the food and wine pairing act, she says."
—Canoe.ca (March 25, 2008)

"Washington Post: Wine writers Karen Page and Andrew Dornenburg on wines for Easter. Recommended are Chateau Frank Cremant NV, Fontana Candida Frascati 2006, Chateau Ste. Michelle Eroica 2006, and three from Tapestry - the McLaren Vale Chardonnay 2006, Vincent Shiraz 2004, and MV Shiraz 2006. Karen's top choice is Dr. Konstantin Frank Dry Riesling 2006, while Andrew suggests Jacob's Creek Reserve Pinot Noir 2005."
—John Gillespie, Wine Review Weekly (March 24, 2008)

"...The other day I talked about 'no good books out there'...no good wine and food books. And I've stumbled on one, and I've got to give it a shout-out. So, Mott, Michelle, whoever — LINK THIS UP — a little Amazon action: WHAT TO DRINK WITH WHAT YOU EAT. A lot of gold stickers here...It must have done a lot of good things. A lot of you ask me, 'What book should I read with food and wine pairings?' Andrew and Karen killed this book: It is solid, it is the way to go. I am pretty darn impressed....They did such a killer job on this that I gotta throw it out there. It rocks."
—Gary Vaynerchuk, Episode #429, Wine Library TV (March 24, 2008)

Credit: Juila Ewan

"A Basketful of Bottles for Easter."
—Karen Page and Andrew Dornenburg, The Washington Post (March 19, 2008) and the (Hackensack, NJ) Record (March 20, 2008)

"The Ultimate Meal Designed Around Wine: More Chefs Are Creating Dishes Based On How Well They Sync With Various Wines....[F]ood and wine pairings like these have become the next culinary obsession. 'Food and wine pairing has finally hit the tipping point, in that it is now expected at fine-dining restaurants, and increasingly at any self-respecting restaurant,' says Karen Page, author (with Andrew Dornenburg) of WHAT TO DRINK WITH WHAT YOU EAT. Even places like the Olive Garden are getting into the food and wine pairing act, she says. The trend is only going to intensify as more and more chefs are educating themselves about wine, Page adds."
—Pascale LeDraoulec, ABC News (March 13, 2008)

"At dinner on Saturday night, we were noting how satisfying just a little dessert can be. Chef / writer Andrew Dornenburg confided that after a meal that disappoints, he and his wife Karen Page go right to the freezer at home for a chocolate-covered grape or three, a favorite almost guit-free indulgence. 'We love them.' Andrew and Karen are wine columnists for The Washington Post and authors of several award-winning books, most recently, WHAT TO DRINK WITH WHAT YOU EAT. Click here to read their blog. Here's Andrew's recipe...."
—Gael Greene, "Fork Play," the e-newsletter of Insatiable-Critic.com (March 12, 2008)

"SATURDAY: JANOS WILDER COOKING CLASS: Award-winning authors Karen Page and Andrew Dornenburg lead a discussion and tasting of foods prepared by Janos Wilder, based on the authors' most recent book WHAT TO DRINK WITH WHAT YOU EAT. Authors of six books, including their seminal work BECOMING A CHEF, Page and Dornenburg have dedicated their latest book to Tucsonan Susan Bulkeley Butler. When: 1 p.m. Where: 3770 E. Sunrise Drive. Price: $50. Info: 615-6100, www.janos.com."
—"Taste Plus," Tucson Citizen (March 12, 2008)

"Our guests this morning are Karen Page and Andrew Dornenburg, authors of WHAT TO DRINK WITH WHAT YOU EAT, which has won several book awards....It's a beautiful book."
—Kim Fernandez & Betsy Karetnick, hosts of "Morning Living," Martha Stewart Living Radio (March 12, 2008)

"'Scallops have a subtle, sweet natural flavor, so don't overpower with too-strong ingredients or flavors, like hot chilies,' says Karen Page, co-author of cookbook CULINARY ARTISTRY. Other flavors that pair well with scallops include bacon and onions, garlic and white wine, lemon and thyme as well as wild mushrooms and parsley sauce, says Page."
—Amy Kuperinsky, The Press of Atlantic City (March 12, 2008)

"Washington Post: Wine writers Karen Page and Andrew Dornenburg on the hearty red wines of Spain. Nice comments for Cubero Tinto Calatayud 2006, Cubero Vinas Viejas Calatayud 2006, Monte Toro Roble 2004, Sexto 2005, and Museum Crianza 2003. Karen's top choice is Abadia Retuerta Rivola 2003 (and 2004), while Andrew favors Monte Toro Joven 2005.
wines for Easter. Recommended are Chateau Frank Cremant NV, Fontana Candida Frascati 2006, Chateau Ste. Michelle Eroica 2006, and three from Tapestry - the McLaren Vale Chardonnay 2006, Vincent Shiraz 2004, and MV Shiraz 2006. Karen's top choice is Dr. Konstantin Frank Dry Riesling 2006, while Andrew suggests Jacob's Creek Reserve Pinot Noir 2005."
—John Gillespie, Wine Review Weekly (March 10, 2008)

"Who: Josh Wolfe. What: Executive Chef. Where: COAST Restaurant, 1257 Hamilton St., Vancouver....What's the one cookbook you can't live without? 'CULINARY ARTISTRY. It’s not so much a cookbook as it is the best food reference guide around.'”
—"Chef's Special," Vancouver.com (March 7, 2008)

"Serving Hearty Fare? Uncork a Spanish Red."
—Karen Page and Andrew Dornenburg, The Washington Post (March 5, 2008) and Monterey County (CA) Herald (March 12, 2008)

"Now that we've become a nation of know-it-all foodies, food and wine pairings like these have become the next culinary obsession. 'Food and wine pairing has finally hit the tipping point, in that it is now expected at fine-dining restaurants, and increasingly at any self-respecting restaurant,' says Karen Page, author (with Andrew Dornenburg) of WHAT TO DRINK WITH WHAT YOU EAT. Even places like the Olive Garden are getting into the food and wine pairing act, she says. The trend is only going to intensify as more and more chefs are educating themselves about wine, Page adds. Indeed, more chefs than ever before are enrolling in the nation's leading wine programs."
—Pascale LeDraoulec, Forbes (March 4, 2008)

"Washington Post: Wine writers Karen Page and Andrew Dornenburg on the wines of Vietti in Italy. Top choices are Vietti Barbera d'Asti 'Tre Vigne' 2004 (and 2005), and Cascinetta Vietti Moscato d'Asti 2006 (and 2007)."
—John Gillespie, Wine Review Weekly (March 3, 2008)

"With some cheeses making a wine pairing is an exercise in the obvious. Parmesan and Chianti, for example. Or manchego and rioja. And chevre with something light, sparkling and a bit dry, such as a Portuguese vinho verde. Not so obvious are cheeses with more abrasively delicious flavors, such as the blues. Whether it's Gorgonzola on a salad, Stilton on its own or Roquefort spread on crusty bread, blue cheeses don't make for easy drinking partners. Karen Page and Andrew Dornenburg, authors of WHAT TO DRINK WITH WHAT YOU EAT, say the answer is to reach for something sweet, which complements the intense saltiness of the cheeses. Roquefort, for example, is traditionally paired with Sauternes, a sweet white wine. And in England, Stilton is commonly paired with Port, usually at the end of the meal. 'These are two of the most time-honored pairings in gastronomic history,' Page says, adding that they are 'Holy Grail pairings that every self-respecting foodie should try at least once in their life.' But Page says any fruity red wine, such as zinfandels, also can work well with blue cheeses. She says the saltiness and pungency of the cheese can make you 'think you were sipping a red fruit bomb — delicious!'"
—J.M. Hirsch, AP Food Editor, Associated Press (February 29, 2008), MSNBC.com, WRAL.com (February 29, 2008), Amarillo (TX) Globe-News (March 11, 2008), Asbury Park (NJ) Press (March 11, 2008), Bismarck (ND) Tribune (March 5, 2008), The Canadian Press (March 12, 2008), (Boulder, CO) Daily Camera (March 5, 2008), The (Cedar Rapids-Iowa City, IA) Gazette (March 11, 2008), Columbia (MO) Daily Tribune (March 12, 2008), Columbus Dispatch (March 12, 2008), DeKalb Daily Chronicle (March 13, 2008), Green Bay (WI) Press Gazette (March 15, 2008), Lubbock Avalanche-Journal (March 26, 2008), (Myrtle Beach, SC) Sun News (March 5, 2008), Niagara Falls Review (March 12, 2008), (OR) Mail Tribune (March 19, 2008), Seattle Post-Intelligencer (March 14, 2008), South Bend Tribune (March 3, 2008), St. Louis Post Dispatch (March 12, 2008), Winston-Salem (NC) Journal (March 26, 2008), Wisconsin State Journal (March 5, 2008), and Worcester Telegram (March 12, 2008)

"When you hear 'beer dinner,' do you imagine Bud and a sub, or PBR with pizza? Let’s try that again: 'beer dinner.' How about osso buco and saffron risotto with a pilsner? Or slow-roasted pork belly with a Belgian ale? More Triad restaurants have begun offering special dinners paired with beer as well as wine...Garrett Oliver, the brewmaster at Brooklyn Brewery in New York, pairs lambic with ceviche, chocolate stout with panna cotta, and brown ale with a medium-rare steak in the food and drink pairing guide WHAT TO DRINK WITH WHAT YOU EAT by Karen Page and Andrew Dornenburg."
—Laura Giovanelli, Winston-Salem Journal (February 28, 2008)

"Here's a look at upcoming foodie events...MARCH 15: JANOS WILDER COOKING CLASS: Join award-winning authors Karen Page and Andrew Dornenburg who will lead a discussion and tasting of foods prepared by Janos Wilder, based on the authors' most recent book WHAT TO DRINK WITH WHAT YOU EAT. Authors of six books, including their seminal work BECOMING A CHEF, Page and Dornenburg have documented the rise of the culture of the chef and the importance and popularity of food and wine in America. When: 1 p.m. Where: 3770 E. Sunrise Drive Price: $50 Info: 615-6100, www.janos.com."
—Tucson Citizen (February 27, 2008)

Credit: Julia Ewan

"A Young Italian, Nicely Balanced."
—Karen Page and Andrew Dornenburg, The Washington Post (February 27, 2008) and Monterey County Herald (March 5, 2008)

thought for food

"The intersection between art and food is a dynamic place to be.
On March 2nd we finally get to work with our renowned neighbors, [chef] Rob Evans and Nancy Pugh at Hugo's [in Portland, Maine]. Rob has put together a menu of five courses for a Dinner of Five Cookbooks. The cookbooks include: The Inn at Little Washington Cookbook by Patrick O'Connell; The French Laundry Cookbook by Thomas Keller; CULINARY ARTISTRY by Andrew Dornenburg and Karen Page; The Devil in the Kitchen by Marco Pierre White; Baking with Julia by Julia Child; and El Bulli by Ferran Adria, Juli Stoler and Albert Adria. Yes, I know that is more than five cookbooks, but he's a chef, that's his prerogative."
—Samantha Lindgren, Rabelais Books