"It's worth remarking on recent changes at The Washington Post. In perhaps
the most significant addition to a major food section since Harold McGee
joined The New York Times, the Post has recruited Karen Page and Andrew Dornenburg (BECOMING A CHEF, CULINARY ARTISTRY, etc.) for a lively new wine column.
With their new book [WHAT TO DRINK WITH WHAT YOU EAT]
hot off the presses,
it's a particularly astute move."
—"All the Swirl," Weekly Wine Digest
(March 23, 2007)
Wallse's Aldo Sohm (left), America's Best Sommelier
Dear Friends,
What does it take to be the best in the world at what you do?
In our column in today's Washington Post, we share the secrets of sommelier Aldo Sohm (of New York's Blaue Gans, Cafe Sabarsky, and Wallse restaurants) -- who was named "America's Best Sommelier" earlier this year -- as he trains like an Olympic athlete in the hopes of winning the title of "World's Best Sommelier" in Greece next month.
His tips can be used by anyone seeking to achieve peak performance, in any field.
Is there anything Sohm won't do in his efforts to take home the top prize? We can tell you his arsenal includes everything from acupuncture to visualization, and that he reads passages from a particular book to ready himself the morning of every competition.
You can read our new weekly column -- plus Sohm's recommendations of what to drink with your Easter ham and lamb (not to mention what to drink with pizza, with all his picks at $20 or less) -- on The Washington Post's Web site here.
And if you missed our columns on what to drink this spring, and what to drink (and not to drink!) with eggs and egg-based dishes (from French toast to quiche to flan), you can read them now!
 __
WHAT to DRINK with WHAT you EAT
Wins Gourmand World Cookbook Award
as Best Book on Matching Food and Wine - U.S.
and Competes for the Title of "Best in the World" on April 7
"Books about matching food and wine continue to progress. They are very much in demand, in all countries.
It is a rather recent trend, which started with the end of the last century...[Andrew Dornenburg and Karen Page] have published reference books on chefs and restaurants which have become classics. They have developed their own research methods which really work. They have a great sense of humour, common sense, and respect for the serious business of entertaining with food and wine."
—Gourmand World Cookbook Awards
On Saturday, April 7th, the winners of the 2007 Gourmand World Cookbook Awards will be announced in Beijing. We're honored that our latest book WHAT TO DRINK WITH WHAT YOU EAT is competing for the title of "Best in the World" after being named the "Best Book on Matching Food and Wine" in the United States.
You can read about the Awards, and a list of the food and wine pairing books from Argentina, France, Germany, the Netherlands, Slovenia, South Africa, Spain and Sweden that will compete with WHAT TO DRINK WITH WHAT YOU EAT for the designation of "Best in the World," here.
OUR APRIL BLOG: Check out our Blog right now to read more about:
- What's on the menu at two of our favorite New York restaurants (both, coincidentally, with Heathers on the door and sleepless fathers in the kitchen!), August and Spigolo;
- How you can Have Lunch with a Legend in New York City on Thursday, April 19th, and hear more of New York magazine's long-time "Insatiable Critic" Gael Greene's tales of delicious excess;
- Why Wild Edibles is supplying the pristine seafood for the best new restaurant to open in Manhattan's Murray Hill since the Moroccan spot Darna;
- One of bestselling cookbook author Rose Levy Beranbaum's biggest cooking disasters of all time -- complete with photo, and pithy comment from Paul Prudhomme;
- What kind of guy, moments after saying "I do" in front of pews full of family and friends, literally scoops up his new bride in his arms and carries her at a racing clip down the aisle of New York City's St. Patrick's Old Cathedral -- and then goes on to open a not-to-be-missed, gentle-on-the-wallet spot with great food at 43 East 7th Street in Manhattan? (OK, we'll tell you: Jimmy Carbone, that's who!)
and more! Just click through to www.becomingachef.com/blog.dwt.php.
THE LAST WORD: We love hearing from you, and appreciate your emails at Dornenburg@aol.com.
Delicious wishes,
Andrew & Karen
Andrew Dornenburg and Karen Page
527 Third Ave. Suite 130
New York, NY 10016
Phone: (212) 642-5870
Email: Dornenburg@aol.com
Web: www.becomingachef.com |
