Award-winning authors of BECOMING A CHEF, CULINARY ARTISTRY, DINING OUT, CHEF'S NIGHT OUT and the 2004 IACP Cookbook Award Finalist THE NEW AMERICAN CHEF

(Circulation: Our e-Newsletter has grown to 6,259 subscribers — among the most passionate food and wine lovers across the United States and around the world — since it began monthly publication in February. For a FREE subscription for your favorite food enthusiast, simply email CookbookRave@aol.com, or enter an automatic subscription at www.becomingachef.com)

I. THE NEW AMERICAN CHEF Named a Finalist for 2004 IACP Cookbook Award

II. OUR RECENT TRAVELS ACROSS THE UNITED STATES

* DATELINE: NEW YORK, New York -- "Daniel x Deux = Delicieuse!"
* DATELINE: LOS ANGELES -- We Love L.A.!

- Our West Coast Book Party
- Karen Meets Her Childhood Idol: SUSAN DEY

* DATELINE: (That Toddlin’ Town of) CHICAGO -- Great Eating

- Dinner at CHARLIE TROTTER’S
- Dinner with Chicago magazine’s DENNIS RAY WHEATON
- Breakfast with Oprah's personal chef ART SMITH

III. WHERE ELSE WE’RE EATING: Janos/J Bar, Maple Drive, Frontera Grill

IV. WHERE WE’RE HEADED NEXT: Chicago, Baltimore, San Francisco, Houston, Connecticut, Vancouver, Seattle, Ottawa -- Here We Come!

V. IN THE NEWS: Ink and Air Coverage of Our New Books

VI. OUR READERS WRITE: From Across the U.S. and Around the World

We love Spring — and not just because it’s the season of asparagus, morels, and strawberries. Spring is when the culinary world celebrates! While restaurants make sure their patrons can celebrate from Thanksgiving to Valentine’s Day, this is the season of the culinary world’s largest annual gatherings — and we’re looking forward to joining our friends and colleagues at the International Association of Culinary Professionals gala in Baltimore on April 24th, and at the James Beard Foundation gala in New York on May 10th!

We even got a jump on this wonderfully social season through our travels (and even right here at home in Manhattan) this past month, finding ourselves at tables across the United States with old and new friends -- bumping into Jeremiah Tower at the train station in Philadelphia, introducing one of FOOD & WINE’s Best New Chefs Eric Klein (of Maple Drive in Beverly Hills) to fellow Alsatian Andre Soltner over breakfast at Francois Payard’s patisserie, and running into Michael Romano while out to dinner with Gael Greene at NYC’s Spice Market….And Andrew had great fun lending a hand to chef Paul Sale (of Blue Fin in NYC) at the Women’s Campaign Fund dinner at the home of real estate icon Barbara Corcoran, while Karen loved the dinner conversation with such distinguished guests as Sharon Baum, Hearst Magazines president Cathleen Black, Dr. Judy Kuriansky, "Today" producer Andrea Smith, and the Hon. Leslie Crocker Snyder!

We’ll hope to have the pleasure of seeing YOU during our upcoming travels this season!

Sponsored by the International Association of Culinary Professionals, these are one of the two (along with the James Beard Awards) most prestigious awards for American culinary literature. This nomination is a welcome recognition of the extraordinary chefs and culinary experts featured in THE NEW AMERICAN CHEF, and their astute insights into the history and philosophies of 10 influential global cuisines and how they are shaping what and how we eat in America today.

We look forward to attending the gala awards dinner at the IACP’s 26th Annual International Conference on the evening of Saturday, April 24th, at the Baltimore Convention Center, and to connecting and reconnecting with people we’re able to see far too infrequently!

- To see the complete list of nominees, visit http://www.iacp.com/awards/iacpAwards/cookBook.html

- If you’d like to order a copy of THE NEW AMERICAN CHEF, you can do so TODAY at a 30 percent discount — just follow this link: http://www.becomingachef.com/new_american_chef.php, and click on the Amazon.com logo.

* DATELINE: NEW YORK, New York -- "DANIEL x Deux = Delicieuse!"

There are arguably not many people who have had the privilege of dining at Restaurant Daniel twice in one week, so we count ourselves among the full and fortunate. The first of two visits was on a Saturday night last month to celebrate our dear friends’ wedding anniversary. The four of us wisely put ourselves in the kitchen’s hands with a tasting menu, to which Daniel —- spur of the moment — added a course of foie gras ice cream. (Liver ice cream? In Daniel’s hands, it worked.) Sommelier Jean-Luc Le Du plundered his astonishing wine cellar for one great wine after another, making each course sing. And, as always, the restaurant blew us away not only with the stellar performance of the kitchen and cellar, but with the congenial service of Marcus Draxler and Michael Lawrence and their team.

We then returned for a luncheon event for members of the media the following Thursday, when Daniel Boulud himself introduced the restaurant’s new Executive Chef Jean Francois Bruel and Pastry Chef Jean Francois Bonnet along with the rest of the brigade.

The old saying "Everyone always ends up in the kitchen at a party" was taken to a new level that day: After finishing our glasses of Champagne, guests were handed aprons and ushered into the kitchen where we then literally walked around the stoves to meet the chefs and cooks and taste their dishes. Looking into the cooks’ eyes and tasting dishes they’d just finished making was like receiving gifts directly from Santa and his elves!

Daniel also brought in some of his suppliers, including Sylvia Pryzant, a pig farmer who owns Four Story Hill Farm in Honesdale, Pennsylvania (30 miles northeast of Scranton), and who provided two six-week-old pigs that were spit-roasted in the kitchen. As we were raving and trying to articulate its amazingly delicate flavor, Sylvia explained how the pigs had never consumed anything but their mother’s milk at the farm.

Guests — ranging from NEW YORK magazine culinary editor Gillian Duffy, to writers Gerry Dawes and Jonathan Hayes — peppered the cooks with questions and enthusiastically sent fellow guests to the stations they’d just come from, urging, "You MUST go taste THAT!" (We’ll be forever grateful to FOOD ARTS’ Beverly Stephen for her tip to make yet another trip around the hot stoves to sample the agnolotti, which turned out to be one of the most delicate and delicious pasta creations we’ve ever tasted.)

Over coffee and petits fours, Daniel introduced his new line of cutlery and cookware. Thanks to a business card drawing of those present (and a little luck), we won a Dutch oven, which is already being put to use in our kitchen. Given that our New York spring still feels a bit like winter, we may still enjoy one more dinner this season of Daniel’s infamous Short Ribs Braised in Red Wine (the recipe for which is featured on p. 176 of THE NEW AMERICAN CHEF, and on our Web site under "Recipes") in this fabulous cookware!

For more information, visit http://www.danielnyc.com.

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* DATELINE: LOS ANGELES — We Love L.A.!

> OUR BOOK PARTY at MAPLE DRIVE Restaurant

We flew to Los Angeles on March 23rd for our book party celebrating THE NEW AMERICAN CHEF and the 2nd edition of BECOMING A CHEF, hosted by our dear friends Rikki Klieman and her husband LAPD Chief Bill Bratton in conjunction with L.A. CONFIDENTIAL magazine. The night we got into town, we were the lucky guests of Bill and Rikki at a launch party for Dom Perignon’s 1996 Vintage Champagne, which is being touted as one of its best vintages ever. It may well have been the most delicious party we have ever crashed!

The next night at our book party at MAPLE DRIVE restaurant, we had a room packed with a diverse array of our, and Rikki and Bill’s, friends and colleagues, free-flowing MOET & CHANDON Champagne, and samples of chef Eric Klein’s cuisine that had the crowd raving.

Chef Eric sent out inventive and always delicious hors d’oeuvres while his wife TORI KLEIN made sure things ran smoothly at the party as well as in the dining room. Guests were served everything from an Asian chicken salad complete with chopsticks in a Chinese food take-out container (brilliant!) to quiche (which we agree with THE LOS ANGELES TIMES is "a subtle stunner"!) to individual bites of crème brûlée served in spoons.

A great party features a lively mix of people and conversation, and both filled the room. We were delighted to celebrate with some of the culinary experts featured in THE NEW AMERICAN CHEF, including Valentino owner Piero Selvaggio and Border Grill chefs-owners Susan Feniger and Mary Sue Milliken (accompanied by her architect husband Josh Schweitzer). New Yorker-recently-turned-Californian Michael Otsuka, who appears with his wife Diane Forley as two of the seven chefs on the cover of THE NEW AMERICAN CHEF and who’s newly installed as executive chef of the Ojai Valley Inn & Resort, also joined in the fun, as did several other culinary colleagues -- including Jim Dodge of The Getty Museum, whose books and desserts have inspired us since our days as fellow Bostonians.

Stars of stage and screen were also represented (e.g. Karen’s childhood idol Susan Dey, Julie Hagarty, John Savage, and 1970s icon Bobby Sherman, who now volunteers with the LAPD and whom we’d had the pleasure of meeting at Bill’s swearing-in ceremony), as were political powerhouses like Susan Estrich and Andrew’s favorite columnist Arianna Huffington (with whom we were happy to celebrate the publication of her latest bestseller FANATICS & FOOLS at the former Warhol mansion in NYC on April 12th).

We’re grateful that THE LOS ANGELES TIMES and the DAILY NEWS reported on our party (and mentioned the names of our books!), with other media promising photo coverage to come -- see the Media Room on our Web site for some fun photos of the event! http://www.becomingachef.com/media_room.php

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> KAREN MEETS HER CHILDHOOD IDOL: SUSAN DEY (aka Laurie Partridge)

Who didn’t have an idol when they were growing up? When we’re kids, they often take on larger-than-life proportions — and thus have the power to be life-changing influences.

When I was growing up in the suburbs of Detroit, my idol was Susan Dey, who portrayed Laurie Partridge on television’s "The Partridge Family." (If you’re under 40, you’ll know her as the star of "LA Law," attorney Grace Van Owen.) To me, Susan Dey epitomized cool, which every teenager desperately wants to be: "Laurie Partridge" was in a rock band, her big brother was David Cassidy, and she seemed to have the answer to everything — or at least the ability to solve any problem in less than 30 minutes! I came to think of her as the big sister I’d always wanted.

In fact, as she had a number of books published under her byline in the 1970s, Susan Dey was my key source of great advice on such vital teen topics as Boys, Beauty and Popularity (which was also the name of one of her books). As proof of the power of role models from afar, I credit her books with encouraging me to push myself beyond my comfort zone as a naturally shy and bookish teenager.

Her advice to "run for office — and don't worry about winning, just run a good race" was what gave me assurance from someone I respected that it was OK to risk failure. In my sophomore year of high school, I ran for class treasurer — and, much to my surprise, I won. I was re-elected the following year, as well as to other positions. Without a doubt, I never would have thought to run in the first place without her suggestion and encouragement.

These experiences allowed me to develop the confidence and leadership skills that led me to be accepted by Northwestern University (where my best friend, Court TV/"Today" legal analyst Rikki Klieman, and I met as founding members of The Council of 100, an organization of NU’s 100 leading professional alumnae appointed by NU’s President), and eventually by the Harvard Business School, whose alumnae network I currently chair. And, because of this, I have long considered Susan Dey among the handful of people who have made the greatest positive difference in my life.

But I felt like a gawky teenager all over again when I first learned that Susan Dey, who sits on a board with Rikki, would be coming to our March 24th book party in Beverly Hills. I shouldn’t have worried: Having told her of my admiration and the role she played in my life via email, she had some sense that it would be a very special meeting for me, and couldn’t have been kinder.

With her incredible warmth and graciousness, Susan Dey is still a wonderful role model — and not only to me: At a cocktail party in Manhattan the other night, I admitted to a couple of distinguished 40-something women executives how happy I was to have met her. "Susan Dey?! How cool is THAT??" they squealed, the three of us gloriously transformed for just a moment into the giggly teenagers we once were, delighting in the shared fantasy of meeting a childhood idol….

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* DATELINE: (That Toddlin’ Town of) CHICAGO –- Great Eating

> DINNER at CHARLIE TROTTER’S

We were honored to be invited by Patrick O’Connell of The Inn at Little Washington, the current president of Relais Gourmands North America, to moderate a panel discussion on "The Future of Fine Dining" at the organization’s March 29th meeting. The distinguished panel featured Colman Andrews of SAVEUR, R.W. (aka Johnny) Apple of THE NEW YORK TIMES, and Bill Rice of THE CHICAGO TRIBUNE.

The night before our panel, we were guests at an extraordinary dinner at Charlie Trotter’s. Suffice it to say that Charlie and his crew were well up to the task of cooking for such a formidable group! Charlie also showed great generosity with his wine cellar, pouring a 1959 Chateau Margaux with the exquisite cheese course of Petite Basque with Pear Butter, Savory Fruit Cake and Sage. A 1971 Penfolds "Grange Hermitage" (considered by many to be Australia’s greatest wine) accompanied the Flourless Venezuelan Chocolate Cake with Stewed Cherries and Sweet Cream Ice Cream.

Patrick O’Connell joked that we could have taped the dinner conversation and simply played it the next day! Gathered around our table were Regis Bulot, President of Relais & Chateaux; his skilled and most charming interpreter Paul Arend; Colman Andrews, chef Daniel Boulud, Bill Rice and his wife Jill; Johnny Apple and his wife Betsey; and Charlie Trotter’s secret weapon: the irrepressible Rochelle Smith, the restaurant’s publicist, who utterly charmed us with her joie de vivre. No topic was missed at this unforgettable dinner, be it chefs, critics, wine, Vice Presidential candidates -- or rap music!

Check out Johnny Apple’s mouth-watering article on this trip to Chicago (and his and Betsey’s outing with Bill Rice!) in today’s NEW YORK TIMES.

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> DINNER with CHICAGO magazine’s DENNIS RAY WHEATON

While in Chicago, we also got to catch up with CHICAGO magazine’s long-time Chief Dining Critic Dennis Ray Wheaton, whom we’ve had the pleasure of knowing since interviewing him for our book DINING OUT. Though we can’t disclose many details of our evening (because we joined Dennis for dinner at a restaurant he was re-reviewing and, even after all these years, he is almost miraculously still unrecognized), we think we can safely mention our drive to the restaurant!

After Dennis thoughtfully picked us up at our hotel, he handed us a bag which had the most unusually delicious aromas wafting from it: Dennis’s introduction to the fact that he had just returned from Oaxaca! In our bag, we found an array of smoky chiles, and a thick bar of chocolate that was used for the hot chocolate with which Dennis told us he started each day in Mexico. It was a third item whose light aroma was the most intriguing and hard to place. Even if it hadn’t been so dark in the car, we probably still couldn’t have guessed that it was full of dried grasshoppers! (Dennis is a fan of these crunchy critters, and says they are great fun to put out at parties in lieu of peanuts.)

The P.S. to this story is that when we were back in New York and our beloved housekeeper Blanca was cleaning our kitchen during her weekly visit, she came running to our computers, waving the plastic Tupperware bowl the grasshoppers were stored in. She couldn’t believe that she found some in our kitchen, as it turns out she loves them and ate them growing up in Mexico! We sent her home with some, but also included a couple of Marcel Desaulniers’ Chocolate Chip Cookies Andrew had baked from the recipe in BECOMING A CHEF for her two sons -- just in case they didn’t share their mother’s food memories and fondness for edible insects….

Look for Dennis’s piece on his trip to Oaxaca in an upcoming NEW YORK TIMES Travel section.

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> BREAKFAST with OPRAH WINFREY’S PERSONAL CHEF ART SMITH at OAK TREE

We were happy to meet up for breakfast with Art Smith -- a mutual friend of chef Suvir Saran, not to mention Oprah Winfrey’s personal chef and author of BACK TO THE TABLE (and a new book forthcoming this fall) -- and the artist Jesus Salgueiro. Over waffles and turkey hash, we learned that they have launched the first stage of COMMON THREADS, the new not-for-profit organization with the mission of providing a sanctuary for children to find the common threads that embrace our diversity and differences, with food and other arts as the vehicle for change. The first class of 20 students has such a wide range of backgrounds that Art jokes he is "only missing a Buddhist!" Art is in the kitchen with the kids teaching them how to bake bread because "bread is the symbol for sharing. As it passes from one to another around the table, bread nourishes and comforts as few other foods do."

Because its message dovetails so closely with the mission of THE NEW AMERICAN CHEF, we are especially excited about the potential of Common Threads to teach childen to respect and appreciate other cultures through food. To support this important effort, visit http://www.ourcommonthreads.org.

JANOS and J BAR
3770 E. Sunrise Drive
Tucson, Arizona
(520) 615-6100
www.janos.com
The late legendary winemaker Joseph Heitz is not only responsible for some of the best wines we’ve ever had the privilege of drinking, but also for first introducing Karen to restaurateurs Janos and Rebecca Wilder at his home in Napa Valley in 1992. Since then, we have had the good fortune to dine at Restaurant Janos as well as the more casual J Bar, both on the grounds of the Westin La Paloma Resort in Tucson. Much has impressed us on our every visit, from the amazing wine list that features one of the best selections of Riesling in the United States to the signature chocolate jalapeno ice cream (which is a perfect balance of cold and "hot"!). However, on Karen’s visit last month with women’s leadership expert Susan Butler, it was Janos’ take on the all-American hot dog, called a "J Dawg" (a Big City Red with chorizo black beans, pickled nopalitos, onions, mustard, smoked poblano crema and smoky catsup) that blew her away. Served with fries for $2.75 during J Bar’s "happy hour" from 5:00 – 6:30 pm, it’s hands-down one of the most delicious bargains that Tucson has to offer! (After all, where else can you get a James Beard Award-winning chef to serve you a hot dog??)

MAPLE DRIVE
345 North Maple Drive
Beverly Hills, California
(310) 274- 9800
www.mapledriverestaurant.com
After our two-and-a-half hour book party, we joined Chief & Mrs. Bratton and photographer Howard Childs by sinking into our comfortable chairs in the dining room at Maple Drive restaurant, where we all looked forward to enjoying something a little more substantial for dinner than finger food interrupted mid-bite by a congratulatory handshake or hug! A native Alsatian, chef Eric Klein offers a choucroute on the menu that features the best boudin noir and boudin blanc we’ve ever tasted. Also not to be missed are the "Hunan" skirt steak and the appetizer of Bartlett pear salad with burrata cheese. The live jazz combo playing in the background is a wonderful addition to the room’s ambiance, lifting spirits without hampering conversation. And best of all, the service is just as exceptional as the food!

FRONTERA GRILL
445 North Clark
Chicago, Illinois
(312) 661-1434
www.fronterakitchens.com
Over our past decade of visits to Chicago, we have missed eating Rick Bayless’s food on only one occasion: when the restaurant happened to be closed for vacation. The other week, we were horrified to arrive a few minutes after lunch service ended (at 2:30 pm)…but thankfully they relented and let us slide in! Our lunch was as great as ever, capped off by Frontera’s infamous Chocolate Pecan Pie. Rick shares the recipe in the new edition of our book BECOMING A CHEF, commenting that his customers won’t let him take it off the menu. Chicagoans know their desserts: not too sweet, very nutty and served warm with Kahlua whipped cream, it is the perfect dessert. If you can’t make to Chicago, open BAC to p. 229 and taste a little history!

We’d love to see you during our upcoming travels across North America. You can always find our most up-to-date schedule on our Web site’s "News and Events" page at http://www.becomingachef.com/news_and_events.php.

- CHICAGO: Join us for a free tasting at The Spice House on Thursday, April 22nd, where we’ll be discussing and signing copies of our book CULINARY ARTISTRY from 4:00 - 5:30 pm. http://www.thespicehouse.com/info/events.php

- CHICAGO: Chicagourmets.com is hosting our dinner at Frontera Grill that evening. If you act quickly, there may still be a few seats left to join us! http://www.chicagourmets.com/event042204.html

- BALTIMORE: We look forward to the Saturday, April 24th, IACP Conference gala dinner.

- SAN FRANCISCO: On Monday, April 26th, at 6:30 pm at DRAEGER’S in San Mateo, where Andrew will lead a cooking demonstration and we’ll discuss THE NEW AMERICAN CHEF.

- HOUSTON: Register today to join us for lunch at the FT. BEND FOOD & WINE AFFAIR on Thursday, April 29th. http://www.fortbendwineandfoodaffair.com/events/

- CONNECTICUT: Sign up for a weekend cooking class at THE SILO on Saturday, May 1st and/or Sunday, May 2nd. http://www.thesilo.com/silo_school.html

- NEW YORK CITY: Join us on Monday, May 3rd at the WINDOWS ON LONG ISLAND event at CAPITALE restaurant. http://www.earthpledge.org/windows

- VANCOUVER: Sit down with us for a dinner event being hosted on Thursday, May 20th, by BARBARA-JO’s, one of Canada’s best culinary bookstores. http://www.bookstocooks.com

- SEATTLE: Join us at the Cascadia Culinary Arts Conference May 21st - 23rd, where we’ll have the privilege of being the kick-off speakers on Saturday morning. http://www.cascadiaculinaryarts.com

- OTTAWA: And we’re scheduling a date to celebrate THE NEW AMERICAN CHEF at our dear friend Steve Beckta’s acclaimed restaurant Beckta Dining & Wine, which was named by EN ROUTE magazine as one of Canada’s 5 Best New Restaurants of the year! http://www.beckta.com

By the way, if you’re reading this, you’d doubtless be interested in knowing about other food and wine events held across the United States. Be sure to check out http://www.LocalWineEvents.com, the world’s leading wine events calendar.

The democratic nature of our passion for food and wine is evidenced by Richard Johnson’s March 27th "Page Six" column write-up ("Bubbly Boyle’s Grape Sense of Humor") of our hilarious encounters with renowned actor Peter Boyle and his fabulous wife Loraine at the launch party for Dom Perignon’s 1996 vintage and at Campanile restaurant in Los Angeles in THE NEW YORK POST — followed four days later by THE NEW YORK DAILY NEWS’ inclusion of Andrew’s renowned recipe for chili in Rosemary Black’s "Chefs Challenge" article "Chili Incarnations"!

You can read these, and other recent press, in the Media Room on our Web site at http://www.becomingachef.com/media_room.php.

We love hearing from our readers with comments, questions and ideas! Please feel free to write us at Dornenburg@aol.com. In the meantime, here’s a sampling of the responses we received to our March 2004 e-Newsletter:

"Well done, once again."
—Bill Boggs, Emmy Award-winning host of "Talk Show Confidential" / New York, NY

"Hey, guys -- I am from the dyslexic fold, too. I would love to publish your piece ["Dyslexic Chefs of America, Untie!"] on GlobalChefs.com to spread the word. I recently talked about it during a NextCourse class, a program that teaches cooking and nutrition to the female inmates of San Francisco's county jail (number 8), I was giving the ladies a presentation on ‘what cooking has done for me,’ a point that is very much in line with your own...."
—Jeremy Emmerson, Executive Chef, The Four Seasons Hotel / San Francisco, CA (www.globalchefs.com)

"Wow, what a terrific newsletter guys! It's jam-packed with interesting insights and tidbits. Thanks so much for mentioning my wine newsletter, too. I raise a glass to you!"
—Natalie MacLean, editor, NAT DECANTS / Canada
(P.S. For a FREE subscription to Natalie’s award-winning wine e-Newsletter, just email her at Natalie@nataliemaclean.com, or visit www.nataliemaclean.com)

"Again, a FABULOUS newsletter. I couldn't agree more about the fabulous meal that I had the pleasure of sharing with you [at BABBO]. I was so inspired by our Batali feast I am trying to hit all his hot spots now….All the best to you and much stamina for your action-packed schedule!"
—Chloe Mata, Fern Berman Communications / New York, NY

"It's been wonderful having neighbors like you for all these years [before recently moving to Brooklyn]. I loved when the doorbell would ring, and there was Andrew with a plate of anything from rack of lamb to killer chocolate chip cookies….Having a gifted child who was diagnosed with dyslexia at the age of 16 has made me an advocate for children and adults with learning differences. If I can be of any assistance to you or your readers, please drop me a note."
—Marci Pepper / Brooklyn, NY (reppepm1@yahoo.com)

"The newsletter looks DAMN AWESOME...and Round Top Cafe should be on your travel schedule! [And indeed it is, Bud -- on Thursday, April 28th!] Bless,"
—Bud the Pieman (aka Bud Royer), owner, Royer’s Round Top Café / Round Top, TX (pop. 77)

"Andrew, please let me know when you’re coming to the Boca/Ft. Lauderdale/Miami area."
—Nadean Stone, Producer, The Rick Sanchez Show, NBC 6/WTVJ / Miami, FL

"We corresponded about a year ago when I was finishing up college. Since then, I have attended the Slow Food cooking school of regional Italian cuisine with a scholarship from Dartmouth, and accepted a job at Slow Food headquarters in Bra, Italy (in Piedmont, near Turin). My responsibilities include editing and creating member newsletters for England, Ireland and Australia, as well as writing for the English language Slow Food Web site (www.slowfood.com) and, most recently, monitoring English language publications for use in our archives...which is how I ended up reading your e-newsletter (passed to me by Sandra Abbona)!"
—Sarah Weiner, Slow Food / Bra, Italy

"You know, this e-Newsletter is such a wonderful idea! I love the way you include so many people in ‘the Circle’ [a reference to our mutual friend Laura Day’s extraordinary book THE CIRCLE]."
—Adair Keating Weiss, Goodhearts (Carlisle wardrobe consultants) / New York, NY

"Thanks for the mention of Niman Ranch at Chipotle [Mexican Grill]!"
—Frankie Whitman, Niman Ranch / Oakland, CA

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In closing, we once again want to thank you for your interest in our work. As always, we welcome your feedback, and look forward to hearing from you at Dornenburg@aol.com.

Delicious wishes,
Andrew & Karen