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Two by Two: A Culinary Couple
There was a time when everyday chefs were ostracized if they didn’t serve the correct white wine with fish and ‘white’ meat dishes and save the sturdy reds for savory roasted meats and saucy entrees. Not any longer. Today, they are advised to let their imaginations fly.
Culinary Teamwork
James Beard Foundation award winning authors and husband and wife team, Andrew Dornenburg and Karen Page, conferred with more than 70 wine experts, including 10 master sommeliers, to write a definitive text “based on the collective wisdom of experts in dozens of America’s best restaurants.” 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 a mouthful of book that has become the source authority for food and beverage pairing. If you want to pair your favorite tea with a complementary culinary treat or matchmake an exotic dark chocolate truffle with its soul mate vintage port, you’ll want to invest in a copy of their book.
More Books
Showered with kudos from chefs and sommeliers alike, What to Drink with What You Eat won the Georges Deboeuf Wine Book of the Year for 2006 and the 2006 Gourmand World Cookbook Award - U.S. for the Best Book on Matching Food and Wine. Karen and Andrew have previously collaborated on five acclaimed culinary texts—Becoming a Chef, Culinary Artistry, Dining Out, Chef’s Night Out, and The New American Chef.
She Said
In addition to her talents as an author, Karen is a high-achieving businesswoman with a Harvard MBA, who founded the Harvard Business School Network of Women Alumnae. She is currently “studying and writing about the factors underlying the success of a variety of extraordinary achievers—from America’s top chefs and restaurateurs to the Harvard Business School’s most distinguished alumni—in the belief that making their lessons more widely available is the optimal way to accelerate progress.”
He Said
Andrew currently runs Andrew Dornenburg Private Dining in NYC, a catering company that serves a high profile clientele with professionalism and often a touch of whimsy. He worked as a professional chef for eight years and, early in his career, was chosen from a field of hundreds of aspiring chefs to attend the prestigious School for American Chefs. When asked about his success, Andrew replies, “You don’t have to be perfect to be great. Team up with others whose strengths complement your weaknesses, and vice versa.” Enrolling in culinary school can help you build on your strengths and identify those culinary areas that need improvement.
Source
About the Author
Judi Sandall is a technical writer, regular Chef School Review columnist, gourmand, and avid oenophile. She is a graduate of the State University of New York, with a BA in English Literature.
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