"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)

Andrew Dornenburg, Karen Page and Fanny Kiefer on "Studio 4"

Karen Page, Andrew Dornenburg and Matt Lauer on NBC's "Today"

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

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 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.

Little, Brown Publicity Manager Carolyn O'Keefe can be reached re: scheduling an interview with the authors and/or obtaining a review copy of WHAT TO DRINK WITH WHAT YOU EAT at 212.364.1464 or via email at carolyn.okeefe@hbgusa.com.

2007 MEDIA HIGHLIGHTS

"This week, it's all about sparking wine. Biggest surprise is the number of mentions and favor shown to Lucien Albrecht Cremant d'Alsace. Segura Viudas most often gets the nod for Cava, while Roederer Estate leads California recommendations (followed closely by Schramsberg). And no single major Champagne house rises to the top, with Veuve Clicquot hardly mentioned at all this year. Whatever fills your glass on New Year's Eve, may your New Year be bright and joyous...Washington Post: Wine writers Karen Page and Andrew Dornenburg on sparkling wines for all dinner courses. Nice comments on offerings from 1+ 1 = 3, Zonin, Domaine Ste. Michelle, Kluge, Domaine Carneros, Roederer Estate, Laurent-Perrier, Schramsberg, Taittinger, and several from Perrier-Jouet."
—John Gillespie, Wine Review Weekly (December 31, 2007)

Wine News Review

"Consumers are smartening up and getting more kicks from champagne bargains...If you really can’t get enough of the stuff, Karen Page and Andrew Dornenburg at The Washington Post offer some decadently tantalizing instructions on how to have A Sparkling Toast for Every Course."
—Sam Meddis, Wine News Review (December 29, 2007)

Michael Aaron, Leonard Lopate,
and Karen Page at WNYC Radio

"Bubbly is most people's favorite drink on New Year's Eve, and since the celebration is only three days away, we've decided to devote today's 'Please Explain' to Champagne and other sparkling wines. Joining me now are Michael Aaron, chairman of Sherry-Lehmann, the legendary Park Avenue wine and spirits store, and Karen Page, the James Beard Award-winning author with her husband Andrew Dornenburg of numerous books including most recently WHAT TO DRINK WITH WHAT YOU EAT; it's published by Hachette. It is my great pleasure to welcome both of them."
—Leonard Lopate, "The Leonard Lopate Show," WNYC Radio (December 28, 2007)

"Highlights from the Latest Show....VIDEO: Go Global for New Year's Bubbly. Part Three of our Countdown to 2008 series....We're back with Karen Page and Andrew Dornenburg. Of course, they are the connoisseurs of carbonation. They also write a column for The Washington Post., and they also have a book: WHAT TO DRINK WITH WHAT YOU EAT."
—Brianna Golodryga, "Good Morning America Now," ABC News (December 28, 2007)

"Highlights from the Latest Show....VIDEO: Delicious Domestic Sparklers. Part Two of our Countdown to 2008 series: Sparkling wines from across America....Once again, we're joined by Karen Page and Andrew Dornenburg. Of course, they're the wine sages who write a column for The Washington Post. They also have a book out called WHAT TO DRINK WITH WHAT YOU EAT."
—Brianna Golodryga, "Good Morning America Now," ABC News (December 27, 2007)

"Highlights from the Latest Show....VIDEO: What to Eat With Your Bubbly. Part One of our Countdown to 2008 series: Pairing sparkling wine with food...Experts: Washington Post columnists and co-authors of WHAT TO DRINK WITH WHAT YOU EAT Andrew Dornenburg and Karen Page."
—"Good Morning America Now," ABC News (December 26, 2007)

Credit: Julia Ewan

"A Sparkling Toast for Every Course."
—Karen Page and Andrew Dornenburg, The Washington Post (December 26, 2007) and Erie Times-News (December 28, 2007)

"With the holidays rapidly approaching it is time to find that awe-inspiring gift for the wine lover on your list....I have searched around for what I think are some of the best gift ideas for all kinds of wine lovers. Here are some of my favorites: For the Wine Bookworm: If your wine lover devours every wine book released or you know someone who loves experimenting with food and wine pairing this is the gift. Food and wine pairing is a complex topic and can take years to master, unless you let the experts do the work for you. Since you probably don't want to hire your own personal sommelier I have found an easier way: read 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, written by Andrew Dornenburg and Karen Page. This couple is well respected in the restaurant industry having written a number of culinary books including CULINARY ARTISTRY that are invaluable to chefs and foodies alike. Now they have decided to tackle beverages. WHAT TO DRINK WITH WHAT YOU EAT is the most comprehensive guide to matching food and drink that I have seen. The book has useful advice from America's top chefs, sommeliers and wine experts. You'll find out how to stock your home with the essential beverages, ranging from beer, spirits and of course wines. The last half of the book is a reference guide where you can look up either the dish you are creating or the wine you want to drink to find its perfect match. This book will save you time and money by helping you create great pairings that enhance every meal."
—Laurie Forster, wine columnist, What's Up Annapolis magazine (December 2007)

Wine News Review

"The ultimate guide to holiday wines, featuring top bargains from top experts: Holidays were made for wine. Or is it the other way ’round? One thing we can all agree on, though, is that picking the right wine during this festive season is essential....If you’re up for some even pricier numbers for your celebrations, two favorite reviewers, Karen Page and Andrew Dornenburg at The Washington Post, serve up Just the Stuff for Roasts and Reveling. Most of the picks are $40 and up, although there a couple in the $20s. As Page and Dornenburg say, 'It’s the perfect time to raise a toast to the roast — and to splurge a little.' In other words, this is the season to perhaps let the Wine News Review fairly frugal affordability index hibernate."
—Sam Meddis, Wine News Review (December 22, 2007)

"A buffet of books to get you through the winter: This week's book buffet is food-related — several kitchen-help books and a bunch of new cookbooks have found their way onto the shelves at the Juneau Public Libraries (and hopefully, soon into your kitchen)....CULINARY ARTISTRY by Andrew Dornenburg and Karen Page. Like the star chef in 'Ratatouille,' some people just seem to 'know' what dishes need. Here's your chance to get in on the secret, too. This book is full of flavor and food pairings and tips on composing dishes for taste and texture. Read this straight through or use it as a reference to find out what seasonings to match with your fresh carrots or halibut. Discover which 10 ingredients notable chefs such as Rick Bayless and Alice Waters wouldn't want to be without. Find out which flavors characterize the world's dishes. While not a cookbook per se, some recipes are included, but mostly this is a kick start for cooks ready to venture off the recipe cards and into their own creations."
—Kathy Ward, Juneau Empire (December 21, 2007)

"...Good Morning America [Now] will air segments on sparkling wines and what to pair with them and feature WHAT TO DRINK WITH WHAT YOU EAT by Karen Page and Andrew Dornenburg (Little, Brown, $35, 9780821257180/0821257188)."
—John Mutter, Shelf Awareness (December 21, 2007)

"Last-Minute Gift Ideas: Feeling Bookish. It's down to the shopping wire for this year's holidays. If you're still scratching your head for gift ideas, here's a list of books we love that are available for quick shipping from Amazon.com or in any Barnes & Noble bookstore: WHAT TO DRINK WITH WHAT YOU EAT: A veritable encyclopedic reference for wine, beer, spirits, coffee, tea, and food. See a sampling of 5 perfect pairs in our Sept/Oct 2007 [issue]."
—Imbibe magazine (December 21, 2007)

"Just the Stuff for Roasts and Reveling."
—Karen Page and Andrew Dornenburg, The Washington Post (December 19, 2007) and Pittsburgh Post-Gazette (December 20, 2007)

"Daniel Johnnes, beverage director of Daniel in New York City, offered the following advice in WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page: 'Look for producers who are tried and true. They may be wines you have previously tasted and enjoyed, or you can ask sommeliers and wine merchants, or read reviews in various publications. Equate a Burgundy to another crafted product like a handmade pair of shoes. Look for the name of the producer....When they put their name on the bottle, they're very proud.'"
—Bill Daley, The Chicago Tribune (December 19, 2007)

"Gifts that are good for the tastebuds....Cookbooks make great gifts, as much for the good things that can come from them as the inspiration they provide for home cooks. WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page: (Bulfinch Press, $35). Winner of the 2007 Cookbook of the Year from the International Association of Culinary Professionals. The authors have written an exhaustive guide to pairing food with wine, beer, spirits, coffee, tea and water."
—Janet K. Keeler, Chris Sherman and Laura Reiley, The St. Petersburg Times (December 19, 2007) and The Merced Sun-Star (December 19, 2007)

"The 75 Top-Selling Wine Books: 1) Windows on the World Complete Wine Course; 2) The World Atlas of Wine; 3) The Wine Bible; 4) WHAT TO DRINK WITH WHAT YOU EAT; 5) The Oxford Companion to Wine...."
—VeryWellSaid.com/wine (December 15, 2007)

add an egg

"Holiday Cookbook Round-Up. The holiday season is upon us once again, and as always we may be looking for a gift for someone special...All are books that I value in some particular manner and feel are worthy purchases. Hopefully, you'll agree with me and if you give any as gifts, hopefully, those who receive will find some pleasure in their gift and also come away as a more informed, intelligent cook or food lover....WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page: A simple to understand, very in-depth look at the whole rigmarole surrounding pairing food with alcohol and other liquids including water. If you have any interest in this, then get it. Enough said."
—AddAnEgg.com (December 14, 2007)

"Karen Page and Andrew Dornenburg of The Washington Post are all about the double happiness of the wine-cheese pairing this week . They put it so well, we'll quote them: 'Just as grapes achieve their gastronomic zenith as wine, milk reaches its own as cheese. Tasting wine and cheese together provides double the opportunities to contemplate the delicious wonders of fermentation.' This is a great and valuable guide for cheese beginners. Their suggestions: cheddar with Chardonnay, chevre with Sancerre, muenster with Gewurztraminer, and more."
—Lauren Schulz, CorkAndKnife.com (December 14, 2007)

Photo credit: Julia Ewan

"With a Chunk of Cheese, Pour These."
—Karen Page and Andrew Dornenburg, The Washington Post (December 12, 2007), The Monterey County Herald (February 6, 2008), The Oregonian (January 8, 2008), and The (Amsterdam, NY) Recorder

I n s a t i a b l e__C r i t i c

"Now I devour cookbooks as sensuous pleasure. Okay, food porn. Why not?  My holiday gifts list books you might buy for someone who already has too many cookbooks but is hopelessly addicted. Many have recipes one might actually want to try should the urge itch. One or two insist on being read. I find big cookbooks make nice side tables. A few favorite food books must be kept in the bathroom just in case you get locked in.  You can also stuff books you love under the springs of your bed and you’ll never need worry about the bed caving in. If I were to die as the Collier brothers did when a pile of books topples and crushes me underneath…is that really so sad?  In no significant order (I don’t alphabetize my spices either): INSATIABLE: Tales from a Life of Delicious Excess, by Yours Truly (Warner Books) $13.99.  Audio $24.98.  The vicarious cook and gourmand must have this book, if I say so myself.  WHAT TO DRINK WITH WHAT YOU EAT, by Andrew Dornenburg and Karen Page (Bulfinch Press) $35.  When you want only the most perfect pairing of food and drink, my passionately dedicated pals Andrew and Karen have done the tasting and queried the experts for you. What to sip  with everything from aioli to zucchini blossoms and why...And what to eat with everything from Aglianico and Ale to Zinfandel, it’s all covered in this handsomely designed volume that won IACP 'best food book of the year.'”
—Gael Greene, Insatiable-Critic.com (December 9, 2007)

"2007 Holiday Shopping Guide....While not focused solely on Long Island, WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page is an indispensable resource in my kitchen. No book does a better job helping you pair food with wine, beer, even soda and vice versa. And, look closely and you'll see Channing Daughters Winery scenes featured throughout."
—Lenn Thompson, Hamptons Online (December 2007)

"How to Stock a Bar for Your Holiday Party... Trade in champagne for sparkling wine to cut costs, or go for artisanal beers. "They give you lots of flavor bang for the buck, and taste great with beer-friendly foods like fondue or sausages,' says Karen Page, co-author of WHAT TO DRINK WITH WHAT YOU EAT...'Think about a theme that unites you,' says Page. 'If you traveled to France together, re-create the moment by serving a selection of French wines and matched French cheeses.' If you're all from the same area, consider serving a selection from that state's winery. 'As of 2002, there are now wineries in all 50 states, so you could serve a wine from the state you're from,' adds Page....Boss coming over? Not a good time to experiment with mixing drinks. Stick to what you know. If there's something that bonds you, play it up with your choice of what you serve. 'Let's say you finished a big project for Tropicana at work. Make a pitcher of a cocktail with orange juice,' says Page. Don't have anything that quite bonds you like that yet? If you're a little more adventurous and know your VIP's favorite ingredients, invent a cocktail named in his/her honor (hey, a little sucking up never hurt)....If you're not sure exactly what the crowd will be like, Page suggests chardonnay and Cabernet Sauvignon. 'It's a safe option, but if you want to encourage others to enjoy new experiences, serve an obscure white and red from Spain that they may have never tasted — take them somewhere!'...You might have pregnant guests or people who simply don't drink. Don't leave them out! Mocktails let your guests enjoy their nonalcoholic drink, and are easy to make. If you don't have time to make them yourself, Page suggests buying Fizzy Lizzy drinks — fruit juice and seltzer-water mixed drinks. Add a little vodka, and 'voilà! You have a Dizzy Lizzy cocktail.'"
—Shyema Azam, Marie Claire (December 2007)

"'Dry versions of rose go beautifully with pink foods,' says Karen Page — author with Andrew Dornenburg of WHAT TO DRINK WITH WHAT YOU EAT — 'salmon, tuna, even things like lobster, bouillebaise, pork.' If you really want to get ahead of the curve think red; sparkling shiraz is beginning to emerge on U.S. store shelves. 'It's very flexible with lots of different foods,' says Page. She likes sparkling shiraz for holiday dinners where lots of different entrees and wacky side dishes may appear. 'Sparkling shiraz is a wine that can pair up to lots of different flavors.'...Types of champagne and sparkling wine and food pairing suggestions from Karen Page and Andrew Dornenburg, authors of WHAT TO DRINK WITH WHAT YOU EAT...."
—Michelle Locke, The Associated Press (December 7, 2007), Akron Beacon Journal, Asbury Park Press, Atlanta Journal-Constitution (December 10, 2007), Belleville News Democrat, Cherry Hill (NJ) Courier Post, Chicago Daily Herald, Corpus Christi (TX) Caller-Times, (West Chester, PA) Daily Local News, The (Batavia, NY) Daily News, The (Charleston, WV) Daily Mail, The (Milford, MA) Daily News, The Daily News of Newburyport, The (Norwood, MA) Daily News Transcript, The Grand Island (NE) Independent, The Maryland Gazette, Maryville (TN) Daily Times, The (MI) Morning Sun (December 12, 2007), MSNBC.com, The (MN) Post-Bulletin, North County Times, Northwest Indiana Times, Philadelphia Daily News, (Rochester, MN) Post-Bulletin, San Angelo (TX) Standard Times, San Mateo Daily Journal (December 12, 2007), Sioux Falls (SD) Argus Leader, St. Paul Pioneer Press (December 20, 2007), Tuscaloosa News, Ventura County (CA) Star, Waterbury (CT) Republican American, Winston-Salem Journal, and WRAL.com

"Wines to Pair with the Flavors of Asia."
—Andrew Dornenburg and Karen Page, The Miami Herald (December 6, 2007)

Photo credit: Julia Ewan

"Perfect Presents to Keep Under Wraps."
—Karen Page and Andrew Dornenburg, The Washington Post (December 5, 2007), Monterey County Herald (December 5, 2007) and The (North Jersey) Record (December 19, 2007)

"101 Gift Ideas....For the Drinker: 29. Reference books. Oxford Companion to Wine by Jancis Robinson; The World Atlas of Wine by Hugh Johnson and Jancis Robinson; WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg, Karen Page, and Michael Sofronski [photographer]; Making Sense of Wine by Matt Kramer; The Brewmaster's Table by Garrett Oliver."
— Alexandra Stafford, The (Philadelphia) Bulletin (November 30, 2007)

"Don't Party Like It's 1982. Who has time to make canapes and polish crystal stemware? Let's keep hosting as easy as possible. Unless you're P. Diddy, the only booze you need for a kick-ass party is vodka, rum, whiskey, wine, and beer. For mixers, make sure to have cranberry juice, club soda, Coke, tonic water, and lots of lemons....Now, how much to buy? Rule of thumb: Plan on two drinks per person [per hour] for the first two hours, one drink per person for each extra hour, says entertaining guru Karen Page."
—Shyema Azam, Marie Claire (December 2007)

Credit: Bill O'Leary

"Holiday Pours Priced to Please Even Scrooges."
—Karen Page and Andrew Dornenburg, The Washington Post (November 28, 2007), www.NorthJersey.com, and The (OR) Mail Tribune (December 5, 2007), Monterey County Herald (December 5, 2007) and the White Plains Journal News (December 12, 2007)

"For Christmas this year in my family we're all buying each other books and giving some bucks to a favorite charity designated by the giftee; Teen Daughter Avalon excepted — she wants a new guitar. She's getting a book too, but it's not likely to be a book related to cookery, which is what everyone else is getting because 2007 has been a good year for cookbooks and food related tomes....Thanksgiving this year was confusing as far as wine pairings go — it used to be turkey with Riesling, now it's Zin or Pinot Noir but if you get WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page, you're getting a great guide to pairing food with wine, beer, spirits and even coffee, tea and water."
— Rachel Forrest, Portsmouth Herald (November 28, 2007)

WILF'S WINE PRESS

"Much has been written these past few weeks about what wine to drink with your Thanksgiving turkey. Now that the entertaining season is here, I am sure we will see lots more on the subject of food and wine matching. WHAT to DRINK with WHAT you EAT is a great source of information and is a must-have if you are interested in food and wine matching."
— Wilf Krutzmann, DVM, CSW, Wilf's Wine Press (November 26, 2007)

"WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg (sic)...WHAT TO DRINK WITH WHAT YOU EAT is the ideal gift for the person interested in pairing food and wine and who wants to go beyond the advice of 'red wine with red meat and white wine with white meats.' This easy to use book is the best we've seen on choosing the best wine to enhance the flavors of a meal...This amazing book makes it easy to choose which wine should go with a meal. WHAT TO DRINK WITH WHAT YOU EAT is recommended by top chefs, culinary schools, and sommeliers. A definite 'must have' for wine drinkers everywhere, this book is the perfect resource. The book is designed so that you can quickly skim to find learn which wine goes best with meal you are planning. You will be able to purchase your wine with confidence based on the information from this comprehensive book. Learn more about wine and food pairing with a book that is sure to delight."
— Steve and Kathy Howe, Cheers2Wine.com (November 25, 2007)

V I N O G R A P H Y : a wine blog

"If you have ever anguished over what to serve with your perfectly poached salmon, or what to prepare for your dinner guests toting wines they brought back from South Africa, Karen Page and Andrew Dornenburg have advice for you. 2007 International Association of Culinary Professionals 'book of the year' winner 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 is the current sine qua non of wine and food pairing, with 230 pages listing over 1500 pairing suggestions in two chapters — one starting with the food and the second with the beverage. The book opens by explaining how and why a great pairing can create a life-altering experience....The book gets its life blood from the quotes and musings of over 70 chefs, sommeliers, and other wine, food, and beverage-savvy folks....A smattering of photographs (my favorite is the Junior’s cheesecake coupled with a bottle of Quady Essensia), occasional recipes, and lots of illustrative stories and examples make real what could be at once an overly philosophical and technical volume....For the voyeur, WHAT TO DRINK offers an approachable and entertaining look inside the minds of restaurateurs, sommeliers, and other beverage professionals. The stories of how esteemed sommeliers learned to distinguish one wine from another in their vast world is in itself fascinating. And it is enlightening to learn how they look upon us when we sit down in their restaurant and ask for a wine suggestion."
— Jennie Schacht, Vinography.com (November 23, 2007)

"The Buzz: On November 16, hundreds of New York’s most powerful and influential women from the worlds of business, media, government, publishing and the arts gathered at the Rainbow Room for the Citymeals-on-Wheels 21st annual 'Power Lunch for Women' emceed by Deborah Roberts, correspondent on ABC’s '20/20.' The annual benefit raised enough money to provide 160,000 meals for New York’s frail homebound elderly....Among this year’s lunching ladies were...Karen Page, Jill Eikenberry, Adrienne Landau."
—Panache magazine (November 2007)

K. Page, J. Eikenberry, A. Landau

"....Last Friday at the Rainbow Room, [Gael Greene and Citymeals-on-Wheels] held their annual Women's Power Lunch which brings out hundreds of New York's most prominent women. I'm talking about women of influence and often business and philanthropy. The press often includes the word 'powerful' to describe these women. The main source of that power is imagination and energy...Among this year's lunching ladies were Christine Baranski; Polly Bergen; Samantha Boardman; Mary Higgins Clark; Carmen Dell'Orefice; Michele Oka Doner; Edie Falco; Geraldine Ferraro; Linda Fiorentino; Nina Garcia; Betsy Gotbaum; Gael Greene; Donna Hanover; Caroline Hirsch; Liz Lange; Stephanie March; Liz Smith; Elaine Stritch; Diana Taylor; Kathleen Turner; Diane von Furstenberg; Silda Wall Spitzer...Karen Page, Jill Eikenberry, Adrienne Landau...."
— David Patrick Columbia, New York Social Diary (November 19, 2007)

"Andrew Dornenburg and Karen Page have created a whole new genre for books about food and wine. Rather than present their own recipes or express their personal opinions, they've compiled those of a wide variety of authorities in the field in such a way as to make them indispensable to culinary professionals and enthusiasts alike. Their new book, WHAT TO DRINK WITH WHAT YOU EAT, is perhaps the most compelling of their several titles, because it attacks the continuous dilemma of pairing food and beverage. Yes, this is a book of lists, but what lists! Used aggressively by restaurateurs, it has the potential to put a lot of us food and wine consultants out of business. If you have this book, you can confidently teach yourself the tricks of the trade. This is, however, not just a book about what wine to drink. It goes far deeper than that, by including pairings with spirits, beer and all manner of non-alcoholic beverages, including milk and water. There is truly something here for everyone. It would make a wonderful holiday gift for your favorite host or hostess."
— June Jacobs, Feastivals.com (November 19, 2007)

Wine News Review

"Need Help Picking A Thanksgiving Wine? These Top Experts Make It Easy....You haven't yet decided what Thanksgiving wine to serve. Or you're unsure about the selections you've made. And time is short. The anxiety! At The Washington Post, wine writers Karen Page and Andrew Dornenburg know full well the pressures we're under choosing wines for this annual feast. 'Even avid wine lovers can be struck with a temporary case of oenophobia — fear of wine — around Thanksgiving,' they say, with the wisdom of being award-winning wine authors. 'The prospect of choosing a bottle that will please all of your guests and complement all of your dishes can perplex the most confident holiday host.' But don't despair. There's a rich bounty of tips and picks across the Web, just waiting to be harvested. Page and Dornenburg, for example, serve up a batch of ideas 'to help calm any oenophobic tendencies.' Among their several selections, a couple that caught my eye were the Australian sparkling Shiraz 'bursting with berries and bubbles' and the Napa Valley Merlot that's sure to come alive 'with impressive blackberry and tart cherry flavors'....And the best advice of all comes from Page and Dornenburg: 'After all is said and done, don't sweat it. Thanksgiving ultimately is not about the wine, but about being grateful for the love of those you're with.' Let's drink to that."
—Sam Meddis, Wine News Review (November 19, 2007)

"How to Bring Wine to a Party. It's a look wine shop clerks know well. That overwhelmed, glassy-eyed stare that afflicts people as they wade through aisle after aisle of wine in search of the right bottle to bring to a party. But arming yourself with a little advice and doing a bit of planning can make it easy to break out of the wine shop stupor and get the right wine for the right event for the right price....'We think you should really be driven by the type of food being served,' says Karen Page, co-author of WHAT TO DRINK WITH WHAT YOU EAT. 'If you don't know what the food is, go for bubbles or rose.' Other good, all-purpose, food-friendly options are rieslings and pinot noirs, she says. 'Riesling is the single most food-friendly white wine there is,' she says. This low-alcohol wine has a hint of sweetness and goes well with spicy cuisines, such as Indian, as well as Asian foods...."
— Tanya Bricking Leach, Associated Press (November 16, 2007), Akron (OH) Beacon Journal (December 17, 2007), Asbury Park Press (December 17, 2007), Athens Banner-Herald (December 4, 2007), The (Charleston, WV) Daily Mail (November 21, 2007), The Columbia (MO) Daily Tribune (November 28, 2007), The (CA) Daily Breeze (November 28, 2007), The (Everett, WA) Daily Herald (December 9, 2007), The (Newburyport, MA) Daily News, The (MA) Eagle Tribune, The Eureka (CA) Reporter (November 17, 2007), The Evansville (IN) Courier & Press, The (FL) Ledger, The Gloucester Daily Times, The Hartford Courant, The Helena (MT) Independent Record, The Jackson (MS) Clarion Ledger, The Kane County (IL) Chronicle, The Lubbock (TX) Avalanche Journal, The (MT) Missoulian, The Northwest (IL) Herald, The Oklahoman, The Orange County Register (December 9, 2007), The Orlando Sentinel (November 28, 2007), The (MA) Salem News, Savannah (GA) Morning News, Springfield (IL) State Journal Register,The (ME) Sun Journal (November 19, 2007), and Wilkes Barre (PA) Times-Leader (December 5, 2007)

"The wait is over! Beaujolais Nouveau has arrived! Quote from The Washington Post, by Karen Page and Andrew Dornenburg: 'Because Beaujolais Nouveau is released annually on the third Thursday of November — exactly one week before Thanksgiving — the two have become as inextricably linked as Champagne and New Year's Eve. Tomorrow, you can proclaim 'Le Beaujolais Nouveau est arrive' just in time to serve as a classic and reasonably priced (the 2007 Georges Duboeuf Beaujolais Nouveau is $10) accompaniment to Thanksgiving dinner, plus any buttery cheeses such as brie or Camembert that you might set out before or after the meal.' (November 14, 2007)"
— WineWithoutRules.com (November 15, 2007)

For the Thanksgiving table, an assortment of wine options
(Photo credit: Julia Ewan)

"With These Strategies, Pick Your Pour."
—Karen Page and Andrew Dornenburg, The Washington Post (November 14, 2007) and The St. Louis Post-Dispatch

"Don't Party Like It's 1982. Who has time to make canapes and polish crystal stemware? Let's keep hosting as easy as possible. Unless you're P. Diddy, the only booze you need for a kick-ass party is vodka, rum, whiskey, wine, and beer. For mixers, make sure to have cranberry juice, club soda, Coke, tonic water, and lots of lemons....Now, how much to buy? Rule of thumb: Plan on two drinks per person [per hour] for the first two hours, one drink per person for each extra hour, says entertaining guru Karen Page."
—Shyema Azam, Marie Claire (December 2007)

"'Adding sage to a dish can help to make it more red wine friendly, especially with lighter and/or fruitier reds like Merlot, Pinot Noir, and Syrah/Shiraz,' say Karen Page and Andrew Dornenburg, authors of WHAT TO DRINK WITH WHAT YOU EAT. This is a big plus when serving cooked tomato and onion/garlic-based items that can be too acidic or pungent for certain wines."
—Peggy Myers Walz, Vegetarian Times (November / December 2007)

Credit: Bill O'leary
Matches made in heaven: chocolate with wine

"Chocolate and Wine, Sweet on Each Other."
—Karen Page and Andrew Dornenburg, The Washington Post (November 7, 2007), The Connecticut Post (November 13, 2007), Pittsburgh Tribune-Review (November 7, 2007), and Santa Rosa Press Democrat (December 5, 2007)

"OYSTERS' PARTNERS: For Old Ebbitt's Grill's 12th Annual Oyster Riot on Nov. 16 and Nov. 17, judges selected two New Zealand Sauvignon Blancs as this year's top three wines for oyster pairings in a blind taste test. In first place is the Kim Crawford 2007 Sauvignon Blanc, second is the bubbly Korbel Champagne Cellars "Natural" NV from Russian River Valley in California, and the third-place wine is a 2007 Seifried Sauvignon Blanc. Judges included Washington Post columnists and authors Karen Page and Andrew Dornenburg, chef Jose Andres, former Washington Post food critic Phyllis Richman, Supreme Court Associate Justice Antonin Scalia and this writer. Four hundred twenty wines were entered in this year's competition. Judges chose from the staff's top 20 favorites."
—Melissa McCart, "Express," The Washington Post (November 7, 2007)

S A V O R_ I T

"...The textbook we're reading for this course [at Portland's Western Culinary Institute] is very cool. It's titled THE NEW AMERICAN CHEF: Cooking with the Best of Flavors and Techniques from Around the World. I highly recommend it for any cook interested in international cuisine. Each country has its own chapter and the body of them are filled with a bit of history, culture, and tradition with the country's cuisine. The authors, Andrew Dornenburg and Karen Page, also interviewed well-respected chefs for each specialized cuisine on their thoughts, experiences, and tips for each part of the world. And, of course, lots of recipes are included as well."
—Savor It (October 31, 2007)

"The newest cooking trend: Celebrity chef backlash: Aren't Canadians supposed to be the nice ones? From Susan Schwartz, writer for Montreal newspaper The Gazette:

...Today, a coffee table book like My Last Supper: 50 Great Chefs and Their Final Meals (Bloomsbury, $49.95) creates all kinds of buzz and gets spreads in magazines and newspapers all over North America, even though it's in large measure a pretentious and banal work....But there are way better books out there, books in which chefs write thoughtfully about what they do, about food and cooking — books like How I Learned to Cook (Bloomsbury, $17.95, 2007), a fine anthology edited by Kimberly Witherspoon with contributions from the likes of Marcella Hazan and David Chang, or BECOMING A CHEF (John Wiley & Sons, $35.99, 2003) by Andrew Dornenberg and Karen Page."

—Variety.com (October 29, 2007)

"When Anthony Bourdain began to cook for a living in the 1970s it was, he said flat out, 'a loser profession.' Okay, so he was exaggerating when he said cooking was something you did between jobs or criminal convictions, but Bourdain, who was catapulted to celebrity when he wrote a tell-all memoir about life in a restaurant kitchen, is nothing if not outrageous. Today, he says, cooking is 'a glamour profession.' Today, chefs can be stars. Celebrities. Not all of them, obviously, but there are chefs who go on talk shows and have their own brand of olive oil or cookware, who have their own television programs — all because they are celebrities. Bourdain himself is host of the Travel Channel television series 'No Reservations,' in which he and his crew travel the world in search of adventure and memorable meals. Today, a coffee table book like My Last Supper: 50 Great Chefs and Their Final Meals (Bloomsbury, $49.95) creates all kinds of buzz and gets spreads in magazines and newspapers all over North America, even though it's in large measure a pretentious and banal work, to my mind, one full of contrived photographs of chefs — including one, incidentally, of Bourdain, nude, holding a strategically placed bone....I'm sure the book will do well. So will Bourdain's. But there are way better books out there, books in which chefs write thoughtfully about what they do, about food and cooking — books like How I Learned to Cook (Bloomsbury, $17.95, 2007), a fine anthology edited by Kimberly Witherspoon with contributions from the likes of Marcella Hazan and David Chang, or BECOMING A CHEF (John Wiley & Sons, $35.99, 2003) by Andrew Dornenberg and Karen Page. It features recipes, too. I believe people care about what they eat, that many of us feel strongly about the magic of being in the kitchen. I just don't get what people think they'll learn from celebrity chefs."
—Susan Schwartz, Montreal Gazette (October 29, 2007)

Wine News Review

"...An estimated 3 to 5 percent of cork-sealed wines go bad, and the blame often unfairly goes to the winery rather than, say, bad handling on the way to the shop or restaurant. Here’s a Washington Post behind-the-scenes glimpse by Karen Page and Andrew Dornenburg at the extent to which wineries are trying to fight back. With some wine recommendations thrown in."
—Sam Meddis, Wine News Review (October 28, 2007)

gourmet file: a cook's guide to the web

"...And finally, another book recommendation: WHAT TO DRINK WITH WHAT YOU EAT: The Definitive Guide to Pairing Food wiht Wine, Beer, Spirits, Coffee, Tea — Even Water — Based on Expert Advice from America's Best Sommeliers by Andrew Dornenburg and Karen Page. This is the ultimate reference book for matching food and beverages. It features two indexes so that you can look up pairing suggestions according to food or drink."
—Beverly Brown, GourmetFile.com (October 2007)

"Cookbooks & More: The fourth selection here is essential in another way. I am not a great wine drinker, and as such, am always flummoxed when asked what wine to pair with what food...So when I read a review of this new book by Andrew Dornenburg and Karen Page called WHAT TO DRINK WITH WHAT YOU EAT, I was excited and ordered it from Amazon for May delivery when we were in NY. It is excellent....comprehensive and easy to use. For Szechuan food, for instance, the book suggests Beaujolais, beer or Riesling or Gewurztraminer....The book is extremely well organized and one can look up a particular wine to find what foods go best with it. For example, for a Sauternes (French White Dessert Wine from Bordeaux), they suggest Almonds and Almond desserts, Custards, etc. This is another must-have for a good cookbook/food book library. List price $35, and worth every penny."
—MarketManila.com (October 25, 2007)

Credit: Gerald Martineau
Craggy Range at Legal Sea Foods

"In Pursuit of Paradise Lost."
—Karen Page and Andrew Dornenburg, The Washington Post (October 24, 2007) and NorthJersey.com (November 7, 2007)

"Affordable Weeknight Wonders."
—Karen Page and Andrew Dornenburg, The Washington Post (October 17, 2007), Ashland Daily Tidings (October 23, 2007), Miami Herald (January 10, 2008), Raleigh News & Observer (October 23, 2007), Recorder News and San Luis Obispo Tribune (November 9, 2007)

Andrew Dornenburg and Karen Page's Blog at BecomingAChef.com is named one of "The Fifty Best Links for Epicureans."
—The Fifty Best Links for Epicureans (October 23, 2007)

Wine News Review

"Experts' Picks....Churchill's Tawny Porto 10 Years Old:
Karen Page and Andrew Dornenburg — 'aged tawny ports trumpet their maturity on their labels as badges of honor,' but here's one for 'those of us looking for the biggest bang for our bucks.' $29."
—Sam Meddis, Wine News Review (October 12, 2007)

"...Choosing which beer to drink may have been easier back then, but now it's much more fun....The sheer variety of beer now available makes it easier than ever to pair food with the perfect brew. Busch Gardens, San Diego, has a tasting room that allows drinkers to pair a selection of beers with fruit, cheese and chocolate. And Karen Page, co-author of WHAT TO DRINK WITH WHAT YOU EAT, suggests going even further by experimenting with different beers for every meal. "Beverages have huge implications for the flavor of the dish you're eating," says Page, who suggests pairing a hearty, smoky beer with a smoky dish such as German sausage, or a light fruit beer, such as cherry or [rasp]berry, to go with a piece of cheesecake or chocolate cake. "We have a theory that when customers send dishes back to the kitchen and the kitchen can't find anything wrong with them, it's because the customer ordered the wrong beverage and the dish tastes funny in their mouth."
—Sara Pierce, Entrepreneur magazine (October 11, 2007) and MSNBC.com (October 15, 2007)

"Royers pies, made famous at the cafe in Round Top, got a great plug this week in an unlikely place: a Washington Post wine column by Karen Page and Andrew Dornenburg. Page and Dornenburg were encouraging the pairing of port wine and autumn pies when they noted, 'After spying the first bright-orange pumpkins of fall, we craved pumpkin pie so intensely that we mail-ordered the only version we've ever loved: the pie from Royers Round Top Cafe in Round Top…' They also ordered a pecan pie and a chocolate chip pie. Now I'm pondering what port to have with Royers strawberry-rhubarb, my favorite."
—Dale Rice, restaurant critic and wine writer, Austin American-Statesman (October 11, 2007)

Photo: Kevin Clark
Tawny port at Zola in DC

"Not Just Any Old Port."
—Karen Page and Andrew Dornenburg, The Washington Post (October 10, 2007), Herald News (October 24, 2007), Miami Herald (October 25, 2007) and The Record (October 24, 2007)

"Wine drinkers are growing increasingly bullish for Spanish wines of all types, including the distinctive tinto de Toro reds. These wines made from the tempranillo grape are named for a town on the Duero River in the province of Zamora, northwest of Madrid. The appellation is small in size, but the area is standing increasingly tall in the international market....What to serve with tinto de Toro? Seger recommends grilled or heartier foods. Jeffirs goes for steaks or game. Andrew Dornenburg and Karen Page, authors of WHAT TO DRINK WITH WHAT YOU EAT, also suggest duck, lamb chops and roast chicken."
—Bill Daley, The Chicago Tribune (October 10, 2007), Knight Ridder News Service (October 10, 2007), Idaho Statesman (October 31, 2007), Orlando Sentinel (October 17, 2007), Stamford Times (October 24, 2007), and Wilton Villager (October 25, 2007)

"Best Brainstorming Book. As I am brainstorming new menu items for the fall dessert menu at Emeril’s Delmonico, I have yet again pulled my trusty old copy of CULINARY ARTISTRY from my bookshelves. This book has been an inspiration to me since its publication in 1996. My copy of CULINARY ARTISTRY was given to me by a dear friend in the beginning of my culinary career; it is signed, 'Cook, Eat, Share, Live!!' by the authors (Dornenburg and Page). I have yet to stop following their advice. It isn’t their advice that is most inspiring for me, but the content of the book itself. It is jam-packed (pun intended?!), with many menu items from famous chefs, flavor combination indexes for every ingredient imaginable, anecdotes from chefs on signature dish item composition, theories on flavor pairings, and even biographies on many of the contributing chefs. I use it to jog my brain for new ideas and to help me think outside of the box when pairing different flavors. Many times, I find myself coming up with flavor combinations that are not listed in the book; I like to jot my ideas down in the book’s index for future reference. CULINARY ARTISTRY is an essential guide for any professional chef, and a wealth of knowledge for any aspiring chef or home gourmet. Of all the cookbooks I own, this is the one that I reference most. I hope you find it as stimulating and enjoyable as I have over the years!"
—Jenny McCoy, pastry chef, Emeril's Delmonico in New Orleans on Emerils.com (October 5, 2007)

"The return of the cocktail: Mixed drinks with dinner is the newest trend....Those days are back, with the attention on flavorful cocktails largely fueled by the flux of infused liquors and the growth of mixologists. A mixologist, of course, is a master bartender: They know liquor much in the same way a sommelier knows wine. Fine restaurants are joining that trend — in some cases hiring mixologists specifically to help customers match cocktails with food. 'It's a huge trend. It's interesting because I don't think it's necessarily cannibalizing wine consumption, because it's up as well. But people right now are so engaged with beverages across the board,' says Karen Page, coauthor of WHAT TO DRINK WITH WHAT YOU EAT (Bulfinch/Little Brown, $35). 'This whole love that we've developed for food over the last decade with the Food Network and the rise of the celebrity chef is naturally evolving into a love of food and drink.'...Page, whose book captured the Cookbook of the Year award by the International Association of Culinary Professionals earlier this year, likens the mixed cocktail to a side sauce with extra kick. Naturally, for example, lemon-based cocktails pair well with seafood dishes. When you're eating seafood, it's often served with a side of the citrus so people can squeeze the flavor onto it. 'The drink almost becomes the sauce that finishes the dish. In your mouth, you're tasting them together, the way you would taste the sauce splashed on the dish,' Page says."
—Kelley L. Carter, The Detroit Free Press (October 4, 2007)

Photo: Kevin Clark

"Paging Through An Italian Idyll."
—Karen Page and Andrew Dornenburg, The Washington Post (October 3, 2007), Raleigh News-Observer (October 10, 2007), and Recorder News (October 12, 2007)

"Following the rules helps in choosing What to Drink with What You Eat. Reading WHAT TO DRINK WITH WHAT YOU EAT will let you transform every dinner from ordinary to extraordinary. WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page (Bulfinch, $35). Many studies rank choosing the perfect wine to serve with a particular food to be as stressful as the first day on a new job. Instead, according to authors Andrew Dornenburg and Karen Page, husband and wife since 1990, choosing the right wine is something that should be more of a cause for joy. Even a quick glance at WHAT TO DRINK WITH WHAT YOU EAT (Bulfinch, $35), shows you how off-base such fears are. In easy-to-understand prose, the couple, authors of previous best-sellers BECOMING A CHEF and CULINARY ARTISTRY, explain the ins and outs of the process, which in the end is much more art than science....Although food can dominate wine when pairing and vice versa, the best outcome, of course, say the authors and the experts they quote, is that the food improves the wine and the wine improves the food....Along the way, the couple interview the country's top chefs and highlight their tasting menus as examples....Dorenburg and Page point out that it's both a blessing and a curse for food and wine lovers that there are more choices than ever these days of both types of delights. They do admit it makes pairing more difficult, not easier. To prove that the culinary scene is a maze these days, they give tips on coupling foods with beer, spirits, coffee, tea and even water. The most fun — and helpful — chapters are 'What to Eat with What You Drink' and 'What to Drink with What You Eat.' You simply look up a specific wine or ingredient and will be given a few ideas. Here are a few to savor: ..."
—Lisa Messinger, Copley News Service (October 1, 2007)

Jeffrey Morgenthaler

"Ten Books Every Bartender Should Own....[H]ere are my recommendations for the top ten books any bartender or home mixologist should keep within arm's reach at all times....10. WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page. Sometimes consuming alcohol is something done alone at an airport bar, a necessary drug dose taken before a bumpy ride. But when alcohol shows its true beauty is when it is enjoyed with good food. This book not only helps take some of the mystery out of pairing alcohol with food, it also helps open the door to approaching booze from a more culinary perspective. This one came out just last year, so it still runs a little steep. Pick up a copy here, or just add it to your Wish List and hope that someone takes notice this season."
—Jeffrey Morgenthaler, JeffreyMorgenthaler.com (October 1, 2007)

ProChef SmartBrief

"Chefs are ready to sniff, swirl and match the wine. Although chef participation has been limited at the International Wine Center for the past quarter century, that trend is changing as more chefs take classes to learn about wine, says the center's president, Mary Ewing-Mulligan. Today, more chefs are partnering with their sommeliers to match their restaurants' wine lists with their creative cuisine, according to Kelly Magyarics, an instructor at Washington Wine Academy. The Washington Post [by Karen Page and Andrew Dornenburg] (9/26)."
—ProChef SmartBrief, Culinary Institute of America (September 28, 2007)

Wine News Review

"Weekend wine list — experts' picks. Comparing the picks: A survey of recent selections from top wine experts. Whenever there's an option, I highlight the more-affordable wines, focusing on possible choices for weekend purchases. Check their websites for full descriptions and other picks: 2006 Bucci Verdicchio dei Castelli di Jesi Classico Superiore:
Karen Page and Andrew Dornenburg — under the 'Soft and Mineral' category … a 'great match' with creamier seafood dishes. $22."
—Sam Meddis, Wine News Review (September 28, 2007)

"Recently, we were able to snag a few free minutes of 'Top Chef' finalist Hung Huynh's time, and he graciously agreed to play our "Twenty Questions" game....JJ: Your plates are beautiful, and you list CULINARY ARTISTRY as one of your favorite cookbooks. Which aspect of cooking do you enjoy most, the science or the artistry? HH: The artistry and the inspiration that comes from your surroundings and your soul."
—Java Junkie, Top Chef: They Cook, We Dish (September 27, 2007)

"My guests today are Andrew Dornenburg and Karen Page, wine columnists for The Washington Post and authors of several books including CULINARY ARTISTRY, BECOMING A CHEF, DINING OUT, THE NEW AMERICAN CHEF, and WHAT TO DRINK WITH WHAT YOU EAT, which is one of my most dog-eared books at home...."
—Kerry Nolan, host, "Living Today," on Martha Stewart Living Radio (September 26, 2007)

"I was intrigued recently to read Andrew Dornenburg and Karen Page’s weekly wine column in The Washington Post describing initiation into the Wine Century Club. The concept is simple: download a checklist of common and off-the-beaten-path wine varietals, try 100 of them, mail in your completed list, and receive a free certificate designating you as a member of the Wine Century Club (bragging rights included). I boldly but wrongly figured that in all of the tastings I have held and attended, reaching 100 varietals would be simple. Truth be told, getting past 75 or so was a bit of a challenge....For more information and to download the checklist, visit the Wine Century Club’s Web site, www.winecentury.com. Good luck, and happy sipping!"
—Kelly A. Magyarics, Wine Enthusiast magazine (September 26, 2007)

Vinapedia.net

"The Washington Post’s Karen Page and Andrew Dornenburg report that D.C.-area chefs are starting to cook with the wine list in mind. That must be a relief to the long suffering sommeliers of the world. The dining-out duo interview area chefs from Hook, in Georgetown and New Heights in Woodley Park, getting their picks. These include two favorites: 2006 Duckhorn Vineyards Napa Valley Sauvignon Blanc ($25) and 2006 Bucci Verdicchio dei Castelli di Jesi Classico Superiore ($22)."
—Michael Mattis, Vinapedia.net (September 26, 2007)

"Artichokes and Wine: 'If you are going to serve artichoke hearts, Manzanilla or Fino Sherry is the magical pairing,' says Tim Kopec, wine director of Veritas Restaurant, New York, in the new book WHAT TO DRINK WITH WHAT YOU EAT by Andrew Dornenburg and Karen Page. 'That is a great party right there: Get a few people together, cook and stuff some artichokes any way you want, and serve a fresh chilled Manzanilla. It will be a great way to start your dinner.'"
—Women & Wine magazine (2007)

Photo: Kevin Clark
Chef John Wabeck pursues sommelier studies

"More Chefs Have Wine In Mind."
—Karen Page and Andrew Dornenburg, The Washington Post (September 26, 2007) and am New York (September 26, 2007)

"BITS & PIECES: Today's list: Celebrities who once worked at McDonald's: Shania Twain. Sharon Stone. Jay Leno. Pink. Jeff Bezos. Carl Lewis. Rachel McAdams. Andrew Dornenburg. D.L. Hughley. Macy Gray."
—San Antonio Express-News (September 22, 2007)

Wine News Review

"Comparing the faves: A survey of recent selections from respected wine experts. Whenever there’s an option, I highlight their more-affordable picks, focusing on possible choices for weekend purchases. Check out their websites for background and other picks...2006 Cono Sur Casablanca Valley Sauvignon Blanc: Karen Page and Andrew Dornenburg — 'a perfect match of soft, creamy flavors, making it difficult to tell where the oyster ends and the wine begins.' $12."
—Sam Meddis, Wine News Review (September 21, 2007)

Photo: Nikki Kahn
Cono Sur Sauvignon Blanc

"A Veteran's Take on Pairings."
—Karen Page and Andrew Dornenburg, The Washington Post (September 19, 2007) and The Newark Star-Ledger (September 26, 2007)

B L A C K__I N K

"THE LIST: Wine Experts from Around the World Give Their Favorite Restaurant Cellars....Ferran Adria, Joe Bastianich, Daniel Boulud, Ann Colgin, Jean-Luc Le Du, Karen Page....Page is a wine columnist for the Washington Post and has written with her husband, Andrew Dornenburg, several books on wine and culinary arts...."
—Ben Cramer, Black Ink: The Wine Issue (Fall 2007)

Photo: Dan Mills
2005 Etude Pinot Noir

"From the Grape State of California."
—Karen Page and Andrew Dornenburg, The Washington Post (September 12, 2007)

Photo: Susan Biddle
Iron Horse sparkling wine: American icon

"If You Go By the Book, They're Icons."
—Karen Page and Andrew Dornenburg, The Washington Post (September 5, 2007) and The (NJ) Herald News (September 12, 2007)

"It's high season for tomatoes, that short but intense period when locally grown tomatoes seem to be everywhere: Farm stands, supermarkets, back-yard vines...And, to make it even more celebratory, be sure to pour some wine even though there's a challenge in finding one that will work with the lively, mouth-filling flavor tomatoes bring to the table....In their book, WHAT TO DRINK WITH WHAT YOU EAT, authors Karen Page and Andrew Dornenburg recommend a number of wines for tomatoes in their various forms: Pour a rosé with raw tomatoes, a Spanish albarino for tomato confit, sangiovese and barbera for cooked tomatoes, and so on. They also quote Brian Duncan, wine director of Chicago's Bin 36 restaurant. Serve a gewurztraminer with a platter of differently colored tomato slices sprinkled with olive oil, sea salt and basil and, he predicted, 'People will think you are a rock star!' Duncan told the authors that pairing raw tomatoes with the fruity, high-acid German wine would make it seem like you were tasting a tomato 'for the very first time'."
—Bill Daley, The Chicago Tribune (September 5, 2007), The Idaho Statesman (September 19, 2007), Lincoln Journal-Star (September 26, 2007), Newsday (September 11, 2007), The Orlando Sentinel (September 12, 2007), and The St. Louis Post-Dispatch (September 19, 2007)

I n s a t i a b l e__C r i t i c

"NYC Women Chefs Join in the Fight against Breast and Ovarian Cancer September 17. A constellation of New York’s star women chefs will be cooking at the 4^th annual 'A Second Helping of Life,' Monday, September 17 at Chelsea Piers to raise funds for SHARE, a city-based organization that offers peer-led support to women with breast or ovarian cancer, their families and friends. Expect signature dishes by Rebecca Charles (Pearl Oyster), Annisa’s Anita Lo, Amy Scherber of Amy’s Bread, Sarabeth Levine, Patricia Yeo of Monkey Bar,  Prune’s Gabrielle Hamilton, Amanda Freitag from Gusto, District’s  Patricia Williams, Ariane Daguin of D’Artagnan, Inc. and a dozen others.  Among those donning aprons as celebrity sous chefs will be Swoosie Kurtz, Marsha Mason, Kathleen Chalfant, WWOR-TV’s Brenda Blackmon, authors Carol Higgins Clark, Leslie Bennetts and Karen Page, journalist Linda Stasi and comedian Judy Gold. When: Monday, September 17, 6 PM VIP reception, 7 PM – 9 PM General Admission. Where: Piers 60 at Chelsea Piers. Admission: Starts at $300 pp. Call: 212-719-0364 for reservations and information."