\n<\/h2>\n
<\/h2>\n\n\n\u00a0<\/span><\/h3>\n\n![\"\"](\"https:\/\/i0.wp.com\/1.bp.blogspot.com\/-xzu1H0qvFRQ\/UJunObY6ENI\/AAAAAAAAAdM\/1mvs6hL3QjM\/s1600\/robin%2Bwhite.jpg?w=525\")
<\/a>picture: chef Robin White<\/em><\/div>\n<\/div>\n<\/div>\nI invited Chef Robin White to join in in my blog series \u201cgesprekken en gerechten\u201d Robin is a woman from California who I met through Twitter. I once sent her my recipe for white beans in the meadows. I am still curious if she liked it. Robin White is a multitalented person, who connects people through food and wine.\u00a0She worked together with Frances and\u00a0 Ed \u00a0Mayes on a virtual dinner party held in Napa.\u00a0She is the creator of many original recipes on her blog. And a wine lover. Now my curiosity became even bigger. Time to send her some questions and\u00a0 based on Robin\u2019s answers she will be rewarded a Californian Dutch recipe. To pair with a wonderful pinot noir wine, presumably from Alsace this time<\/div>\n<\/div>\nWho is Robin White and what would you like to share with us?<\/b><\/div>\nI am a woman who initially studied in the medical field and worked in a chemistry lab in The Boston Massachusetts area. I learned to cook late in life in my late 20’s begin 30’s, but grabbed on to it like a fire.\u00a0I loved Julia Child growing up, \u00a0who knew I would work with her a few times and have her be such a huge influence to change careers \u00a0 Happier ever since<\/div>\n<\/div>\nYou come from Sonoma, can you give a description of that special region?<\/b><\/div>\nI love Sonoma. Ever since I went there in the early 80’s and knew I had to be there for the rest of my life.\u00a0People are down to earth, farmers of amazing foods and grapes for amazing wines. I learn every time I go out the door living there.\u00a0It has enhanced me as a chef and calmed my soul<\/div>\n<\/div>\nYou invest a lot of energy in organising virtual dinners, being the Virtual Dinner Queen, can you tell something about it?<\/b><\/div>\nVirtual Dinners are an amazing way to bring hundreds of thousands, even millions together to sip, eat and share great foods and wines of the world \u00a0it brings the culinary world so close together in so many ways allows us to trade recipes and learn new techniques so much easier.\u00a0I’ve made so many new friends that ill have for life.\u00a0Including you.\u00a0<\/b><\/div>\n<\/div>\nYour blog on speaks to the imagination, recipes, wines certainly with me. How do you do that?<\/b><\/div>\nI try so hard through my blog to make taking on a new recipe easy and drinking wine not snobby.Food and wine should be enjoyed by everyone in all price points. It’s more about the gathering of lives from all walks that brings what was once considered untouchable by many to everyone enjoying food and wine together<\/div>\n<\/div>\nMy parents were\/are very French food oriented. The last two decades there has been a shift from French to a more international cuisine, certainly in my generation. Do you notice that \u00a0too?<\/b><\/div>\nI grew up on Cape Cod, so French food was untouchable for me. \u00a0My Mom cooked simple but good. \u00a0Because my family was in the seafood business we didn’t eat much of it unfortunately \u00a0Today I cannot wait to visit the Boston area when I go.\u00a0I eat seafood from there every chance I can get it fresh. I still have family in the business and now I appreciate it so much more.<\/div>\n<\/div>\nWhat \u00a0would \u00a0you miss from the USA when you would live abroad ?<\/b><\/div>\nI think a good Submarine Sandwich \u00a0 I miss them now when I’m out of the Boston area. Even in California they do not make them like they do there. It’s not even close .<\/div>\n<\/div>\nCulinary speaking, you are very experienced in cooking, which one is your favorite recipe?<\/b><\/div>\nMy favorite recipe, Like my last meal,\u00a0 I would want:<\/div>\nFroie Gras quickly seared medium rare with a delicate peach sauce. Served on brioche toast A small glass of Tokaij on the side<\/div>\nA really great simple wedge salad with amazing blue cheese dressing with really fresh garden tomatoes and applewood smoked bacon crumble<\/div>\nA great bowl of the best real New England Clam Chowder and real common crackers \u00a0 Not thick but milky the way it’s suppose to be.<\/div>\n\u00a0Delicious mouth watering Southern Fried Chicken and great smashed potatoes from Wood Prarie Farms in Maine. ( the best potatoes ever grown \u00a0) with fresh churned sea salted butter\u00a0\u00a0And gravy\u00a0!<\/div>\nAnd a perfect piece of Apple Pie with the best Vanilla ice cream I could find and the finish. A GREAT cup of Coffee and a cigarette LOL. \u00a0I have not smoked for 14 years but if its my last meal I’m going to<\/div>\n<\/div>\nPinot noir lover, for me as a Burgundy man it appeals to me, can you share something on American pinot noir wines?<\/b><\/div>\nMy life has been. ” why do it the easy way”. Drinking wine is no different to me. I started with the usual suspects. Zinfandel, Cabernets , Syrah all that.\u00a0What I found was they are heavy wines that are predictable. I like a wine you have to work for.\u00a0A wine that’s unpredictable from the first leaf on the vine till the juice finally end up in the bottle. You try and try to tame it but the delicate little morsel cannot be tamed. It’s gonna do what it’s gonna do \u00a0the complexity is like no other and changes significantly from region to region. So food friendly yet challenges the palate of even the most experienced wine drinker. Yet welcomes the new wine drinker and lifts them to a higher level. It makes me think and appreciate the entire process of winemaking<\/div>\n<\/div>\nDid you like the film Sideways?\u00a0<\/b>I have never been to California but it portrayed a wonderful wine world. So free and different.<\/b><\/div>\nWhat I say about the movie Sideways is.\u00a0I was Sideways long before that movie made Pinot famous<\/div>\n<\/div>\nYou believe in family farming, can you explain some more on this subject?<\/b><\/div>\nLastly \u00a0I am a advocate of the family farm. Small growers with a passion for what they do. You can taste the difference and I appreciate their hard work \u00a0I’m all about gatherings around the table.Bringing friends and family together and talking over a great glass of wine and something good to eat.\u00a0Bring the family back to the table with all this technology no one talks anymore. \u00a0Look in people’s eyes and talk to each other around the table sharing thoughts with that wine and food.<\/div>\n<\/div>\nIf you were to start all over in the Netherlands, what would you want to teach us?\u00a0<\/b>I know this is a though question.<\/b><\/div>\nHmmm I really no nothing of the foods of the Netherlands, other than what my friend Hanneke teaches me. \u00a0I think I would want to study and eat all your foods and styles and try to see how to incorporate it in mine.\u00a0<\/b><\/div>\n<\/div>\nLast but not least, do you want to share anything else in my blog? Please be welcome<\/b><\/div>\nThank you for having me share. I appreciate your patience\u00a0Cheers<\/div>\n
\n\u00a0<\/span><\/h3>\n
\u00a0<\/span><\/h3>\n\n<\/a>picture: chef Robin White<\/em><\/div>\n<\/div>\n<\/div>\nI invited Chef Robin White to join in in my blog series \u201cgesprekken en gerechten\u201d Robin is a woman from California who I met through Twitter. I once sent her my recipe for white beans in the meadows. I am still curious if she liked it. Robin White is a multitalented person, who connects people through food and wine.\u00a0She worked together with Frances and\u00a0 Ed \u00a0Mayes on a virtual dinner party held in Napa.\u00a0She is the creator of many original recipes on her blog. And a wine lover. Now my curiosity became even bigger. Time to send her some questions and\u00a0 based on Robin\u2019s answers she will be rewarded a Californian Dutch recipe. To pair with a wonderful pinot noir wine, presumably from Alsace this time<\/div>\n<\/div>\nWho is Robin White and what would you like to share with us?<\/b><\/div>\nI am a woman who initially studied in the medical field and worked in a chemistry lab in The Boston Massachusetts area. I learned to cook late in life in my late 20’s begin 30’s, but grabbed on to it like a fire.\u00a0I loved Julia Child growing up, \u00a0who knew I would work with her a few times and have her be such a huge influence to change careers \u00a0 Happier ever since<\/div>\n<\/div>\nYou come from Sonoma, can you give a description of that special region?<\/b><\/div>\nI love Sonoma. Ever since I went there in the early 80’s and knew I had to be there for the rest of my life.\u00a0People are down to earth, farmers of amazing foods and grapes for amazing wines. I learn every time I go out the door living there.\u00a0It has enhanced me as a chef and calmed my soul<\/div>\n<\/div>\nYou invest a lot of energy in organising virtual dinners, being the Virtual Dinner Queen, can you tell something about it?<\/b><\/div>\nVirtual Dinners are an amazing way to bring hundreds of thousands, even millions together to sip, eat and share great foods and wines of the world \u00a0it brings the culinary world so close together in so many ways allows us to trade recipes and learn new techniques so much easier.\u00a0I’ve made so many new friends that ill have for life.\u00a0Including you.\u00a0<\/b><\/div>\n<\/div>\nYour blog on speaks to the imagination, recipes, wines certainly with me. How do you do that?<\/b><\/div>\nI try so hard through my blog to make taking on a new recipe easy and drinking wine not snobby.Food and wine should be enjoyed by everyone in all price points. It’s more about the gathering of lives from all walks that brings what was once considered untouchable by many to everyone enjoying food and wine together<\/div>\n<\/div>\nMy parents were\/are very French food oriented. The last two decades there has been a shift from French to a more international cuisine, certainly in my generation. Do you notice that \u00a0too?<\/b><\/div>\nI grew up on Cape Cod, so French food was untouchable for me. \u00a0My Mom cooked simple but good. \u00a0Because my family was in the seafood business we didn’t eat much of it unfortunately \u00a0Today I cannot wait to visit the Boston area when I go.\u00a0I eat seafood from there every chance I can get it fresh. I still have family in the business and now I appreciate it so much more.<\/div>\n<\/div>\nWhat \u00a0would \u00a0you miss from the USA when you would live abroad ?<\/b><\/div>\nI think a good Submarine Sandwich \u00a0 I miss them now when I’m out of the Boston area. Even in California they do not make them like they do there. It’s not even close .<\/div>\n<\/div>\nCulinary speaking, you are very experienced in cooking, which one is your favorite recipe?<\/b><\/div>\nMy favorite recipe, Like my last meal,\u00a0 I would want:<\/div>\nFroie Gras quickly seared medium rare with a delicate peach sauce. Served on brioche toast A small glass of Tokaij on the side<\/div>\nA really great simple wedge salad with amazing blue cheese dressing with really fresh garden tomatoes and applewood smoked bacon crumble<\/div>\nA great bowl of the best real New England Clam Chowder and real common crackers \u00a0 Not thick but milky the way it’s suppose to be.<\/div>\n\u00a0Delicious mouth watering Southern Fried Chicken and great smashed potatoes from Wood Prarie Farms in Maine. ( the best potatoes ever grown \u00a0) with fresh churned sea salted butter\u00a0\u00a0And gravy\u00a0!<\/div>\nAnd a perfect piece of Apple Pie with the best Vanilla ice cream I could find and the finish. A GREAT cup of Coffee and a cigarette LOL. \u00a0I have not smoked for 14 years but if its my last meal I’m going to<\/div>\n<\/div>\nPinot noir lover, for me as a Burgundy man it appeals to me, can you share something on American pinot noir wines?<\/b><\/div>\nMy life has been. ” why do it the easy way”. Drinking wine is no different to me. I started with the usual suspects. Zinfandel, Cabernets , Syrah all that.\u00a0What I found was they are heavy wines that are predictable. I like a wine you have to work for.\u00a0A wine that’s unpredictable from the first leaf on the vine till the juice finally end up in the bottle. You try and try to tame it but the delicate little morsel cannot be tamed. It’s gonna do what it’s gonna do \u00a0the complexity is like no other and changes significantly from region to region. So food friendly yet challenges the palate of even the most experienced wine drinker. Yet welcomes the new wine drinker and lifts them to a higher level. It makes me think and appreciate the entire process of winemaking<\/div>\n<\/div>\nDid you like the film Sideways?\u00a0<\/b>I have never been to California but it portrayed a wonderful wine world. So free and different.<\/b><\/div>\nWhat I say about the movie Sideways is.\u00a0I was Sideways long before that movie made Pinot famous<\/div>\n<\/div>\nYou believe in family farming, can you explain some more on this subject?<\/b><\/div>\nLastly \u00a0I am a advocate of the family farm. Small growers with a passion for what they do. You can taste the difference and I appreciate their hard work \u00a0I’m all about gatherings around the table.Bringing friends and family together and talking over a great glass of wine and something good to eat.\u00a0Bring the family back to the table with all this technology no one talks anymore. \u00a0Look in people’s eyes and talk to each other around the table sharing thoughts with that wine and food.<\/div>\n<\/div>\nIf you were to start all over in the Netherlands, what would you want to teach us?\u00a0<\/b>I know this is a though question.<\/b><\/div>\nHmmm I really no nothing of the foods of the Netherlands, other than what my friend Hanneke teaches me. \u00a0I think I would want to study and eat all your foods and styles and try to see how to incorporate it in mine.\u00a0<\/b><\/div>\n<\/div>\nLast but not least, do you want to share anything else in my blog? Please be welcome<\/b><\/div>\nThank you for having me share. I appreciate your patience\u00a0Cheers<\/div>\n
![\"\"](\"https:\/\/i0.wp.com\/1.bp.blogspot.com\/-xzu1H0qvFRQ\/UJunObY6ENI\/AAAAAAAAAdM\/1mvs6hL3QjM\/s1600\/robin%2Bwhite.jpg\")
<\/a>picture: chef Robin White<\/em><\/div>\n<\/div>\n
<\/div>\n
I invited Chef Robin White to join in in my blog series \u201cgesprekken en gerechten\u201d Robin is a woman from California who I met through Twitter. I once sent her my recipe for white beans in the meadows. I am still curious if she liked it. Robin White is a multitalented person, who connects people through food and wine.\u00a0She worked together with Frances and\u00a0 Ed \u00a0Mayes on a virtual dinner party held in Napa.\u00a0She is the creator of many original recipes on her blog. And a wine lover. Now my curiosity became even bigger. Time to send her some questions and\u00a0 based on Robin\u2019s answers she will be rewarded a Californian Dutch recipe. To pair with a wonderful pinot noir wine, presumably from Alsace this time<\/div>\n
<\/div>\n
Who is Robin White and what would you like to share with us?<\/b><\/div>\n
I am a woman who initially studied in the medical field and worked in a chemistry lab in The Boston Massachusetts area. I learned to cook late in life in my late 20’s begin 30’s, but grabbed on to it like a fire.\u00a0I loved Julia Child growing up, \u00a0who knew I would work with her a few times and have her be such a huge influence to change careers \u00a0 Happier ever since<\/div>\n
<\/div>\n
You come from Sonoma, can you give a description of that special region?<\/b><\/div>\n
I love Sonoma. Ever since I went there in the early 80’s and knew I had to be there for the rest of my life.\u00a0People are down to earth, farmers of amazing foods and grapes for amazing wines. I learn every time I go out the door living there.\u00a0It has enhanced me as a chef and calmed my soul<\/div>\n
<\/div>\n
You invest a lot of energy in organising virtual dinners, being the Virtual Dinner Queen, can you tell something about it?<\/b><\/div>\n
Virtual Dinners are an amazing way to bring hundreds of thousands, even millions together to sip, eat and share great foods and wines of the world \u00a0it brings the culinary world so close together in so many ways allows us to trade recipes and learn new techniques so much easier.\u00a0I’ve made so many new friends that ill have for life.\u00a0Including you.\u00a0<\/b><\/div>\n
<\/div>\n
Your blog on speaks to the imagination, recipes, wines certainly with me. How do you do that?<\/b><\/div>\n
I try so hard through my blog to make taking on a new recipe easy and drinking wine not snobby.Food and wine should be enjoyed by everyone in all price points. It’s more about the gathering of lives from all walks that brings what was once considered untouchable by many to everyone enjoying food and wine together<\/div>\n
<\/div>\n
My parents were\/are very French food oriented. The last two decades there has been a shift from French to a more international cuisine, certainly in my generation. Do you notice that \u00a0too?<\/b><\/div>\n
I grew up on Cape Cod, so French food was untouchable for me. \u00a0My Mom cooked simple but good. \u00a0Because my family was in the seafood business we didn’t eat much of it unfortunately \u00a0Today I cannot wait to visit the Boston area when I go.\u00a0I eat seafood from there every chance I can get it fresh. I still have family in the business and now I appreciate it so much more.<\/div>\n
<\/div>\n
What \u00a0would \u00a0you miss from the USA when you would live abroad ?<\/b><\/div>\n
I think a good Submarine Sandwich \u00a0 I miss them now when I’m out of the Boston area. Even in California they do not make them like they do there. It’s not even close .<\/div>\n
<\/div>\n
Culinary speaking, you are very experienced in cooking, which one is your favorite recipe?<\/b><\/div>\n
My favorite recipe, Like my last meal,\u00a0 I would want:<\/div>\n
Froie Gras quickly seared medium rare with a delicate peach sauce. Served on brioche toast A small glass of Tokaij on the side<\/div>\n
A really great simple wedge salad with amazing blue cheese dressing with really fresh garden tomatoes and applewood smoked bacon crumble<\/div>\n
A great bowl of the best real New England Clam Chowder and real common crackers \u00a0 Not thick but milky the way it’s suppose to be.<\/div>\n
\u00a0Delicious mouth watering Southern Fried Chicken and great smashed potatoes from Wood Prarie Farms in Maine. ( the best potatoes ever grown \u00a0) with fresh churned sea salted butter\u00a0\u00a0And gravy\u00a0!<\/div>\n
And a perfect piece of Apple Pie with the best Vanilla ice cream I could find and the finish. A GREAT cup of Coffee and a cigarette LOL. \u00a0I have not smoked for 14 years but if its my last meal I’m going to<\/div>\n
<\/div>\n
Pinot noir lover, for me as a Burgundy man it appeals to me, can you share something on American pinot noir wines?<\/b><\/div>\n
My life has been. ” why do it the easy way”. Drinking wine is no different to me. I started with the usual suspects. Zinfandel, Cabernets , Syrah all that.\u00a0What I found was they are heavy wines that are predictable. I like a wine you have to work for.\u00a0A wine that’s unpredictable from the first leaf on the vine till the juice finally end up in the bottle. You try and try to tame it but the delicate little morsel cannot be tamed. It’s gonna do what it’s gonna do \u00a0the complexity is like no other and changes significantly from region to region. So food friendly yet challenges the palate of even the most experienced wine drinker. Yet welcomes the new wine drinker and lifts them to a higher level. It makes me think and appreciate the entire process of winemaking<\/div>\n
<\/div>\n
Did you like the film Sideways?\u00a0<\/b>I have never been to California but it portrayed a wonderful wine world. So free and different.<\/b><\/div>\n
What I say about the movie Sideways is.\u00a0I was Sideways long before that movie made Pinot famous<\/div>\n
<\/div>\n
You believe in family farming, can you explain some more on this subject?<\/b><\/div>\n
Lastly \u00a0I am a advocate of the family farm. Small growers with a passion for what they do. You can taste the difference and I appreciate their hard work \u00a0I’m all about gatherings around the table.Bringing friends and family together and talking over a great glass of wine and something good to eat.\u00a0Bring the family back to the table with all this technology no one talks anymore. \u00a0Look in people’s eyes and talk to each other around the table sharing thoughts with that wine and food.<\/div>\n
<\/div>\n
If you were to start all over in the Netherlands, what would you want to teach us?\u00a0<\/b>I know this is a though question.<\/b><\/div>\n
Hmmm I really no nothing of the foods of the Netherlands, other than what my friend Hanneke teaches me. \u00a0I think I would want to study and eat all your foods and styles and try to see how to incorporate it in mine.\u00a0<\/b><\/div>\n
<\/div>\n
Last but not least, do you want to share anything else in my blog? Please be welcome<\/b><\/div>\n
Thank you for having me share. I appreciate your patience\u00a0Cheers<\/div>\n