Andrew Dornenburg and Karen Page…

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What to drink with What you Eat …are coming to Eugene! The authors of one of my favorite books (and many others) are going to be in town for a very special pairing dinner at one of my favorite restaurants (and previous employer: hi, guys!). I just made my reservation after receiving this in my inbox:

Please join us [Wednesday, August 6] for an evening of food, wine and insight at Marché, with two of our favorite writers. Enjoy a tasting menu with wine pairings and discussion with Washington Post wine columnists Karen Page & Andrew Dornenburg, winners of the 2007 IACP “Cookbook of the Year” award and the Georges Duboeuf “Wine Book of the Year” award for What To Drink With What You Eat, and James Beard Award-winning authors of Becoming A Chef, Culinary Artistry, and other bestselling titles.

We’ll have a fabulous tasting menu, wine pairings (and some fascinating non-wine pairings) and a copy of the book for you, plus a portion of the proceeds will go to benefit the Jane Eyre McDonald Voice Scholarship Fund at the Eugene Hearing & Speech Center.

No mention of the wine (or “fascinating non-wine”) pairings, but knowing those involved there will be no disappointments. (See menu below)

If you live in or near Eugene, this is the culinary event of the summer. Dinner is $100 per person, and reservations are not only required but will be moving quickly. Call (541) 342-3612, Extension 2 for reservations. See you there!


Amuse Bouche
Northwest oyster with cucumber granita
First Course
Albacore crudo with capers, lemon, arugula & olive oil
Second Course
Handkerchief pasta, pork belly, sweet corn, spot prawns & summer savory
Third Course
Duck breast & duck liver with blackberries & wood-oven-roasted root vegetables
Cheese Course
Rogue creamery blue cheese & toasted hazelnuts
Peach napoleon with frozen caramel mousse

9 Replies to “Andrew Dornenburg and Karen Page…”

  • That sounds like fun, I love that book!

  • Ryan, that sounds fantastic. And if you need any help researching whiskey or brandy (wink, wink), just be sure to let me know.

    See you then!

  • Ryan Dawe-Stotz says:

    I’m pairing the drinks. Wines with every course, tentatively as follows: Bubbly with the amuse, pinot blanc with the albacore crudo, a roussanne with the pasta course, pinot noir with the duck, a syrah with the cheese course and a late harvest viognier with dessert. All subject to change (and producers to be confirmed), especially if I can find a way to work a rosé in there.

    In addition to the wines, in the wide-ranging and inclusive spirit of the book I plan to pair a saison beer with the pasta course and a whiskey- or brandy-based cocktail (recipe to be devised) with the duck. In the spirit of my self-righteous closed-mindedness I will not be pairing tea or especially particular kinds of water with anything other than the couple aspirin I take the next morning.

    This dinner should be really, really great, as should the speakers. Plus, everyone who attends gets a copy of the book. Since it’s a benefit, you might be able to write the dinner off as a tax-deductible donation, too, although you should probably consult someone considerably smarter than me on the particulars of that.

  • Eugenia says:

    Looks wonderful — I’ll be there in spirit!

  • I’m hoping Ryan and James West are involved in putting something together.

  • Jeff Frane says:

    Is Ryan involved in the wine choices? I know that Marché has a great wine list, so the decisions are likely to be adventurous.

  • Uh, oops, sorry, Matt. It’s Wednesday, August 6th. 6PM

  • Matt Lanning says:

    what’s the date of this one? looked on the Marche site, but no word there, either…

  • Chris says:

    Holy smokes that’s awesome! One of my favorite books as well & a really great educational work in general.

    Have fun man!

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