David Rosengarten

Education

Rosengarten attended Colgate University where he earned a B.A. in 1971, holds a doctorate in dramatic literature from Cornell University (1980), and was an assistant professor of theater at Skidmore College.

Print

Rosengarten was a contributing editor for Gourmet magazine from 1995 to 1999, and was that magazine's New York restaurant critic. He published articles in several US newspapers including the New York Times, the New York Daily News, the New York Observer, and was the weekly wine columnist of Newsday.

Other magazines and web sites for whom he has written: Food & Wine, Bon Appetit, Harper’s Bazaar, Departures, The Wine Spectator, Wine & Spirits, The Wine Enthusiast and, currently, Saveur, Huffington Post, and Forbes.

From 2001 to 2007 Rosengarten wrote and published The Rosengarten Report, which in 2003 won a James Beard award for "best food and wine newsletter." At its height, The Rosengarten Report had 50,000 paid subscribers.

Books

David Rosengarten Entertains: Fabulous Parties for Food Lovers (with Joshua Wesson) (2004) Wiley ISBN 0-471-46198-9

The Dean & DeLuca Cookbook (1996), Random House ISBN 0-679-77003-8

It's All American Food: The Best Recipes for More Than 400 New American Classics (2003) Little, Brown and Company ISBN 0-316-05315-5.

Red Wine with Fish: The New Art of Matching Wine with Food (with Joshua Wesson) (1989), Simon & Schuster ISBN 0-671-66208-2

Taste: One Palate's Journey through the World's Greatest Dishes (1998), Television Food Network, Random House ISBN 0-375-75265-X

The book is divided into five chapters:

Chapter one: My favorite light appetizers.oysters, caviar, bruschetta, cold Chinese appetizers, gazpacho, guacamole, vegetables a la grecque, Thai salads, cevicheChapter two: My favorite in-between dishes.dried pasta dishes, orecchiette, risotto, French onion soup, Catalan lobster and chicken soup, Thai chicken soup with coconut milk, gumbo, quesadillas, quiche, oeufs en meurette, jambon persille, bisteeya, Vietnames summe rollsChapter three: My favorite main courses.soft-shell crabs, Szechuan shrimp with chili and garlic sauce, crab cakes, Dover sole, Singapore chili crab, paella, moussaka, choucroute garnie, boeuf bourguignon, jerked chicken, "alla francese" dishes, barbecued ribsChapter four: My favorite desserts.fruit salads, fruit soups, fruit tarts, tarte Tatin, apple pie, iced fruit desserts: granitas, sorbets, and sherbets, chocolate chip cookies, molten chocolate cake, tiramisu, creme brulee, pecan pie, pumpkin pieChapter five: Wine ... and other good things to drink.matching wine with food, twelve wines I always rely on, a few other wines, beer, brandy, other spirits, coffee, tea, bottleAfterword: How to Get the Most out of Your Gastronomic Travel

In the foreword to this book, onetime president and chief executive officer of the Food Network, Erica Gruen wrote,

"Taste was the very first in-house production of Food Network and is now our most popular show. For Food Network, it all started with Taste. We are proud to have produced David's show from the start and to share with the world his insights, humor, and joie de vivre."

Commerce

Rosengarten's new company The David Rosengarten Collective (founded in 2012), is actively importing and selling food and wine from all over the world. The products are available to consumers at David's shop on drosengarten.com. Additionally, Rosengarten is placing his wines at top restaurants in New York.

Television

Rosengarten's first hosting opportunity on the US channel Food Network was Food News & Views. He then created and hosted the program Taste starting in February 1994, that aired for eight years on the Food Network, and co-hosted In Food Today with Donna Hanover, ex-wife of Rudolph Giuliani. He has also appeared frequently on NBC's Today show.

Entertainment Weekly had the following to say about Taste:

"Call it culinary voyeurism, but Taste is a cooking show even take-out addicts will find enthralling. David Rosengarten's orgasmic ruminations on 'lobster synergy' and the textural differences between Lebanese and Portuguese pine nuts will give 'bring to a boil' a whole new meaning."

In mid-2012, Rosengarten began creating new, original content for a YouTube channel named RosengartenTV.

Travel

Since October 2006, Rosengarten has been organizing and hosting food tours in regions as varied as the Mediterranean, India and Iceland.